Gujarati Kadhi

 A very popular mixture, made with simple ingredients, the Gujrati Kadhi is a good accompaniment with rice, khichdi. An integral part of the Gujarati thali, this gravy has a sweet and tangy taste. Light on the tummy, I like to have this with Yellow Moong Dal and Cabbage Subzi. Usually white in color, I like it yellow to make it interesting for the kids.

Ingredients

• 1 cup Sour Yogurt / Curd (Regular curd is also fine, but if sour adds a different taste)
• 2 tbsp Besan (Chana Flour)
• 2 cups Water
• 1 spoon Sugar
• Salt to taste
• 4-5 cloves
• 1 cinnamon stick
• 1 tbsp Ginger - Chilly Paste
• Few Coriander leaves, finely chopped

For the tempering

• 1 tbsp Oil
• 1 tsp Cumin Seeds (Jeera)
• 1 tsp Mustard Seeds (Rai)
• 4-5 Curry Leaves
• 1 pinch Turmeric powder (Haldi) (Optional)
• 1 pinch Red Chilly Powder 

Method

• In a saucepan, mix the curd, besan, water and whisk well. Make sure there are no lumps.
• Add salt, sugar, ginger chilly paste, cloves, and cinnamon and mix well
• Cook on a medium flame until a full boil comes. Stir continuously.
• In another pan, heat oil and add all the ingredients for the tempering
• Add the tempering to the Kadhi mixture and mix well
• Garnish with coriander leaves and serve hot with rice

Chunky Basil Pesto

 By now, all of you know our love for Italian cuisine. We tried the chunky basil pesto over the weekend and had it generously spread out on our sandwich.

Pesto basil leaves and pine nuts are key to making this as authentic as possible. Flavored with garlic, fresh parmesan, and lots of olive oil, this preparation can be used as a sauce for your pasta, a spread, or a dip.

Ingredients

• 1 pack pesto basil leaves,  washed and cleaned
• 1 cup of pine nuts,  lightly toasted 
• 3-4 garlic pods
• 1 tbsp freshly grated parmesan/store-bought
• 1/2 tbsp Grated Lemon Wedges
• 3 tbsp Extra Virgin Olive Oil
• Salt and Pepper to taste

Method

• In a food processor, mix all the ingredients and grind to a coarse paste
• Store in a glass container and refrigerate

Grilled Paneer Sandwich

 One question that bothers me every evening these days, What's for dinner? With two kids under 4, a never-ending lockdown, satisfying our taste buds can be a challenge sometimes. My hubby came up with a demand to include more protein in our meals and thus came up with the recipe of Grilled Paneer Sandwich. Few ingredients, quick to prep, combine well with mixed vegetable soup or our favorite Cream of Spinach Soup.  

Ingredients

• 1/2 slab of Paneer, cut into rectangular thin strips
• 1/2 Yellow Bell Pepper, cut into rectangular thin strips
• Lettuce Leaves
• Whole wheat / Multigrain bread
• Butter as preferred
• Mozrella Cheese Slices
• Salt and Pepper to taste
• 1 tbsp Oil

Method

• Heat oil in a pan, and fry the Paneer Strips and Bell Pepper strips, until they have a nice golden brown coating.
• Take the bread slices, apply butter on both upside down
• Layer with lettuce leaves, paneer and bell pepper strips
• Sprinkle salt and pepper and layer with a mozrella cheese slice
• Grill until golden brown on a pan / griller / sandwich maker. I prefer a grill pan for my use
• Serve hot with a soup for a full meal, snack or cut into bite size squares and serve as an appetizer

Vegetable Manchurian

Say Hakka Chinese and my mouth starts watering, always ready to prepare it for my next meal. It is a cuisine that has remained constant over the years after being tried and tested in East India, by the Chinese race who settled in India. 

Hakka Chinese is fast cooking in a wok, with strong flavors of ginger, garlic, and chilly. Fresh paneer, veggies, and tofu are some of the common ingredients used for delicious vegetarian preparations for all courses. Veg Manchurian is pakodas / balls made of cabbage, carrots and green beans, deep-fried and sauteed in a dark soy sauce gravy. Enjoyed with rice and noodles, this gravy can be enjoyed as a stand-alone appetizertoo. This recipe that I am sharing is a semi gravy version, but you can modify the water content based on your preference.

Ingredients

For the Manchurian Pakodas

• 1 bowl of finely chopped cabbage, french beans, and carrots
• 
  1 tbsp Dark Soy Sauce
• 1 tbsp of Ginger Garlic Paste
• 1 tsp of Vinegar
• Salt and White Pepper to taste
• 1 tbsp All-Purpose Flour
• 1 tbsp Cornflour
• Oil for Deep Frying (Air Fryer/Baking option is fine too, but taste differs)

For the gravy

• 1 tbsp Sesame Oil
• 1 green chilly, split into halves
• 1 tbsp chopped garlic
• 1 tsp chopped ginger
• 1 green onion, finely chopped (Keep some greens aside for garnish)
• 1 tbsp green chilly sauce
• 1 tsp Ketchup
• 1 tsp Vinegar
• 1 tsp Dark Soy Sauce
• 1 tsp Corn Flour paste (Mix it in water and make a slurry)
• Salt and white pepper to taste

Method

• In a mixing bowl, add the ingredients for the pakodas, and make medium-sized balls. I prefer to make them and fry them instantly in hot oil so they don't lose water and shape after.
• For the gravy, heat oil in a wok/saucepan and heat well
• Add the green onion, ginger, garlic, and green chilly and fry well
• Add the sauces, vinegar and mix well
• Add water to have a thick gravy
• Add the cornflour paste as needed for your preferred consistency
• Once the gravy comes to a boil, reduce the flame
• Add the pakodas to the gravy, and let it boil once more, enough for the gravy to coat them well
• Garnish with sesame seeds and spring onion greens and serve with plain rice / fried rice or as is.

Whats on your plate Indian Women Circle ?

 "There is no sincere love than the love for food", quoted George Bernard Shaw. This quote is appropriate for all the food lovers in the Indian Women Circle group, that I am proud to be a part of.

India is known for its diverse culture, flavours and taste. From spices, vegetables, ingredients and little details, they differ from state to state, region to region. In this post, I would like to highlight one recipe from each state of India. Being a vegetarian, this post only consists of all vegetarian recipes. I have come up with this list after reading various related articles on this topic. 

When it comes to flavours, India is mainly divided by geography and the taste and recipes are common for each region namely, north, south, east and west.

• Jammu & Kashmir:  Dum Aloo
• Ladakh:     Momos, Thukpa
• Uttrakhand: Aloo ke Gutke, Jhangora (millets) ki, Kheer
• Uttar Pradesh:    Kebabs, Biryanis
• Jharkhand: Thekua, Pua, Pitta Marua-ka-roti,
• Sikkim: Gundruk Soup
• Manipur: Sana Thongba (Paneer Curry)
• Nagaland: Rice Beer and Cherry Wine
• Assam: Vasam Laska Recipe
• Arunachal Pradesh: Hakka Chinese Cuisine & Apong (Local Beer),
• Meghalaya: Jadoh, Kyat (Local Beer)
• Bihar: Litti-Chokha, Sattu Paratha Khaja
• West Bengal: Alur Dum with Lucchi, Rosogulla, Mishti Doi
• Tripura: Chakhwi
• Mizoram: Panch Poran Tarkari
• Puducherry: Vendakkai
• Andhra Pradesh and Telangana: Hyderabadi Biryani, Mirchi Salan, Ghongura Pickle Korikoora
• Orissa: Pakhala (Fermented Rice) served with fried vegetables
• Tamil Nadu: Appam, Dosai, Idli, Sambhar, Rasam, Pongal
• Kerala: Avial, Malabar Parotha Payasam
• Karnataka: Bisi Bele Bhaat, Kesari Bath, Mysore Pak, Dharwad Pedha, Chiroti
• Goa: Vindaloo
• Maharashtra: Misal Pao, Thalipeeth, Vada Pao
• Madhya Pradesh: Lapsi, Bafla, Bhutte ki Khees
• Gujarat: Thepla, Dhokla, Khandvi, Handvo, Panki, Undhiyu
• Chattisgarh: Muthia (Steamed Dumplings)
• Rajasthan: Dal-Bati-Churma, Gatte ki Sabzi
• Delhi: Chaat, Paranthe, Chole Bhature
• Haryana: Rabadi, Bajre ki Khichdi, Cholia, Chaach-Lassi, Kachri ki Sabzi
• Punjab: Dal Makhni, Makke di Roti-, Sarson da Saag, Chana Bhature,
• Himachal Pradesh: Chana Madra
• Andaman & Nicobar Islands: Dosas Sambhar and Coconut Stew 

To conclude, Indian culinary diversity is a well-balanced symbiosis of spices and herbs, offer mouth-watering dishes, with health benefits. 

Hope you enjoyed this read. You can check some of these recipes on my blog @All things Nice! 

Please share detailed recipes/pictures in case you try any and tag us on Facebook on All things Nice! and Indian Women Circle page.

About me

I am Ishita Asher Iyer, a Gujrati from Mumbai married to a Tamilian (explains the love for food). I am a media analyst by profession, mom of two and a wife to a loving husband. I started my culinary journey in 2015 and have been a passionate home cook and blogger, documenting my kitchen experiments and trying new cuisines and recipes from different cultures. No matter how many dishes I make, coming back to Indian food is coming back home!

Image courtesy: Google 

Rava Upma / Semolina Porridge

Usually, I am don't have a palette for South Indian dishes, but then when my friend from Podi's sent me her homemade masalas, I had to try it with some authentic recipes from the region. A fussy toddler and a teething infant, don't give me much time to experiment in the kitchen, so I came up with the classic Rawa Upma with some vegetables and sprinkled a lot of Paruppu powder from Podi's. 

Paruppu is a fine mix of lentils (Dal's) powdered together and used as a condiment or a side dish. It is a great option to add with rice and ghee, rice and curd, upma, and a quick fix for adding flavor to any dish when you don't have the time to cook a whole meal for the family.

Rawa Upma is usually a one-pot complete meal and tastes delicious with this powder. ghee (clarified butter) and vegetables.

Rava Upma

Ingredients

• 1 cup roasted Rava / Semolina (I recommend Deep's Roasted Upma Rava)

• 1 tbsp Ghee / Clarified Butter
• 1 tsp Mustard Seeds
• 1 tsp Black Gram Dal / Urad Dal
• 1 tsp Split Chick Pea Dal/ Chana Dal
• 4-5 Curry Leaves
• 1 tbsp Ginger Chilly Paste
• 1/2 Onion, finely chopped
• 1/2 bowl of mixed assorted vegetables like beans, carrots, peas
• 1 whole dry red chilly
• Water as needed
• Salt to taste
• Paruppu powder from Podi's to sprinkle on top
• Coriander leaves, and lemon for garnish

Method

• Heat ghee in a Kadhai, add the mustard seeds, urad, and chana dal, and roast till brown
• Add the curry leaves, ginger chilly paste, dry red chilly, and fry well
• Add the onions and fry till golden brown
• Add the mix veggies, salt to taste and fry well
• Add water and let the vegetables cook well
• Once the vegetables are cooked, add the roasted rava and stir continuously
• Bring to a boil, till you have a porridge-like consistency 
• Serve with coriander leaves, lemon, and ghee
• Sprinkle Paruppu powder generously and serve hot

Podi's (Featured Store)

Featuring today on All things Nice, is a start-up, Podi's run by Mrs. Varu from Chennai. A grandmom, residing in Toronto helping raise her little grandkids, Varu has more than 50 years of experience in cooking South Indian delicacies.

Stuck amidst the lockdown, grinding the finest quality of Podi to accompany Dosas, the family thought why not share these traditional recipes with one and all.

Podi is a generic term referring to powder, used in South India. Made up of different combinations of spices, they are used in curry preparation and also used as a side and flavor enhancer in daily meals.

Offering a variety of products along with Podi's, all their products are homemade, organic, and use the finest ingredients. They use eco-friendly compact packing, not to take much space in your pantry.

I personally recommend their Palm Jaggery Syrup, which is an amazing Sugar Substitute and very healthy too. Can be used as an everyday sweetener for all age groups from infant to older.

In this world of packaged food and ready to eat, I am spoilt by choice, by their homemade Idli Dosa Batter.

Their products are available for purchase on their website, Facebook Page, and Instagram Page. Delivery all across the Greater Toronto Area

All images courtesy @Podi's

Quinoa Pulao / Pilaf

This post is an Ekadashi special.  I recently discovered that we cannot eat grains on Ekadashi / fasting for Hindus. Bored with the usual Sabudana options (sago beads), my mother in law recommended using Quinoa. 

I recommend using the  GoGo Canadian Quinoa, which is easy and quick to cook,  Non-GMO, and plant-based. Pair it up with mashed potatoes and enjoy it as a complete meal.

Ingredients 

• 1 cup Gogo Quinoa, boiled as per packet instruction 
• 1 bowl of mixed vegetables (broccoli, carrots, bell peppers, cauliflower)
• 1 tbsp butter
• 1 tsp red chilly flakes
• 1 tsp oregano
• 5-6 fresh basil leaves, finely chopped
• Salt and pepper to taste 

Method

• Heat butter in a wok, and add the fresh basil leaves, red chilly flakes and fry well
• Add the veggies and salt and cover and cook on a low flame
• Once the veggies are cooked, add the boiled quinoa and mix with a light hand
• Add the remaining butter, salt, and pepper to taste and serve hot

Disclaimer: This is not an ad for GoGo Canadian Quinoa, but just a recommendation from the blogger

Ragda Patties (Potato patty in white peas curry)

Wrapping up all the Diwali preps, the last day was enjoyed with a delicious street food item from the lanes of Mumbai, Ragda Pattice. A potato-based patty served with boiled white peas, this dish is a complete meal in itself and a good mix of protein and carbs.

Accompanied with chutneys, chopped onions, tomatoes, sev, and puri, this dish is sure to leave your taste buds satisfied. A regular item on the house menu, this dish is enjoyed by all.

Ingredients

For the patties

• 4 medium-size potatoes, boiled and mashed
• 1/2 cup Poha, for binding
• 1 tbsp Ginger Chilly paste
• 1 tbsp Chaat Masala
• Salt to taste
• Oil for shallow frying

For the Ragda

• 2 cups, dry white peas, soaked overnight
• 1 onion, finely chopped
• 1 tomato. finely chopped
• 1 tbsp red chilly powder
• 1 tbsp turmeric powder
• 1 tbsp Coriander powder
• 1 tbsp Cumin Powder
• Salt to taste
• Oil for tempering

Method

• For the patty, mix all the ingredients and form small flat balls and shallow fry till golden brown
• For the ragda, boil the white peas with salt and turmeric powder
• In another wok, heat oil, add the onions, and fry till golden brown
• Add tomatoes and once cooked, add the dried spices and salt and mix well
• Add the boiled white peas and bring to a boil

Assembly

• Take 2-3 patties in a serving plate, add the ragda till they drown
• Add chopped onions and tomatoes
• Add coriander chutney and tamarind-dates chutney as desired
• Sprinkle fine sev, puris and chaat masala and serve hot

Vegetable Red Thai Curry

The Thai Curry is a popular form of food, from Thailand, and mainly is differnetiated with color; Green, Red, Yellow and Orange. The main difference is the paste used in the curry having flavours mainly coming from Lemon Grass, Red Thai Chillies and Fresh Turmeric. Coconut forms the base of the curry mixed with vegetables and meat.

Thai cuisine was always on my mind and now the Red and Green Thai Vegetable Curry has become a part of my weekly menu.The main hack in Thai curry is getting the paste right, and then it just takes a couple of minutes to get the curry together. Best paired with Jasmine rice, you can also have it with Basmati rice instead.

Ingredients

For the paste 

• 
  4-5 Red Thai Chillies, soaked in water for 1-2 hours
• 1 onion, chopped into four pieces
• 2-3 Garlic pods
• 1 small piece of Ginger
• 1 lemongrass stem, chopped into fine pieces
• 1 tbsp Lemon Juice
• 1 tsp of Cinnamon Powder
• 1 tsp of Sugar
• 1 tsp Red Chilly Sauce
• 1 tbsp Sesame Oil
• 1 tsp Soy Sauce
• White pepper powder, to taste
• Salt, to taste

For the curry

• 1 can of Coconut Milk
• 1 tbsp Corn Flour, mixed with water into a paste
• 1 big bowl of preferred vegetables (Brocolli, Coloured Bell Peppers. Zucchini, Corn, Mushrooms)
• Few Cubes of Paneer or Tofu

Jasmine Rice or Basmati Rice to serve

Method

• Heat oil in a wok, add the onion, garlic and ginger pieces and fry well
• Add the soaked red chilies and lemongrass pieces and cook till soft
• Add the remaining ingredients and mix well
• Keep aside to cool and once cool, grind into a fine paste
• Heat some sesame oil again in the same wok, and stir fry the veggies and paneer/tofu
• Add coconut oil and the cornflour paste and bring to a boil
• Serve hot with the rice and garnish with fresh basil leaves

Homemade Pani Puri (Indian Street Food)

 One of the most common and loved food choices in my household is Pani Puri and the session goes on for two to three days at once. Many of my friends reached out to me for the recipe for the Pani and hence I thought of sharing it on the blog. Every family will have their own version, and my version is a recipe followed by my Nani, then mom, and now me.

Also known as Puchhka, Golgappa, this is a commonly found street food, all across India but is a North Indian specialty.

Ingredients

For the Pani (Water)

• 
  1 bunch fresh Pudina Leaves (Mint leaves)
• 1/2 bunch of fresh coriander leaves
• 2 green chilies
• 2 tbsps Black Salt 
• 1 tbsp Jeera Powder
• Juice of 1 whole lemon
• Salt to taste

For the filling

• Boiled Moong (Green Gram)
• Boiled Kala Chana (Brown Chickpeas)
• Boiled Potatoes 
• Red Chilly Powder and Salt to taste

Sweet Imli and Tamarind Chutney is optional

Puri (Readymade, store-bought)

Method

• Mix all the ingredients of the Pani in the grinder, add little water, and grind to a paste-like consistency
• Strain the water and regrind the paste with more water
• Repeat this process two to three times till you have fresh-looking green water
• Refrigerate and serve cool with the puris and filling

Pasta Arrabbiata

I am sure we all have our weekly menus fixed and some recipes feature on it each week. One such recipe on our household menu is Pasta Arrabbiata. We love using the Penne style or Farfalle, but you can try any shape and form you like. My little one loves the Animal Shape from Whole Foods made of Chickpea flour.

After acing the  Homemade Pizza recipe, my husband's second favourite is Penne Arrabbiata. Can be ready in a few minutes with simple ingredients available in your pantry.

Ingredients

• 1 pack of Penne Pasta
• 1 tin of San Marzano Tomatoes, whole
• 1 tbsp Chilly Flakes
• 8-10 Fresh Basil Leaves, coarsely chopped
• 2 tbsps Olive Oil
• 1 bowl of mixed veggies, Mushrooms, Broccoli and Colored Bell Peppers
• 4-5 Garlic Pods, finely chopped
• 1 tsp Sugar
• Salt and Pepper to taste
• Parmesan Cheese Powder to taste

Method

• Boil the pasta as per given instructions on the box
• For the sauce, heat olive oil in a saucepan, add the chilly flakes, basil leaves, and garlic
• Add the tomatoes and mix well
• Add sugar, salt, and pepper and mix well
• Once the tomatoes soften, mince the sauce with a hand blender to a thick consistency
• Meanwhile, in another pan, heat olive oil and add the vegetables and stir fry them
• Add the pasta, vegetables to the sauce and mix well
• Serve hot with a garnish of basil and fresh parmesan powder

Homemade Pizza

This post is dedicated to my husband who can have pizza every day of his life! Being so passionate about Pizza and Italian food in general, he mastered the homemade pizza this lockdown. Napoli, Chicago Style, Thin crust New York Style, name it and we have tried it all, but our favorite is the New York Style Pizza. 

 

The homemade Pizza involves 3 parts, Dough, Sauce, and Toppings

I recommend using the Pizza Flour for the dough and keep toppings to the minimum. We like our pizza well done always

Ingredients

For the Dough (Makes 3 pizzas medium size)

• 2 cups Pizza flour
• 1 packet instant yeast
• 1 tbsp Sugar
• Salt to taste
• 1 tbsp Olive Oil
• Water as needed

For the sauce

• 1 can of San Marzano tomatoes, whole
• 1 tbsp Olive Oil
• 2-3 Garlic pods

Toppings

• Fresh Basil Leaves
• Fresh Mozzarella Cheese, Hand Crumbed
• Parmesan Cheese

We like to add Brocolli

, Mushrooms, and Olives occasionally

Method

• Add warm water and sugar to the yeast and let it activate. Meanwhile mix the flour, salt and olive oil. Add the yeast mixture, water, and knead until the dough is stretchy and elastic. Keep the dough aside to rest and knead again once risen. This method is called proofing.
• Make sure you cover the dough with a plastic seal or cloth while resting.
• Once the dough is ready, cut into 3 small balls and refrigerate overnight if possible. if not make sure to prepare the dough a few hours in advance.
• Preheat the oven to 450 F / 200 C an hour in advance.
• Once ready to bake, roll the dough thin with a rolling pin, or try to roll with your hand. 
• For the sauce, grind all the ingredients in a grinder, to a thick consistency, not too liquid, or your pizza will become soggy.
• Spread this on your dough, add the toppings and sprinkle with parmesan and olive oil.
• Bake for 12-15 mins and serve hot

In summer you can also try to use the grill for baking the pizza

• 

Malgapodi (Gun Powder)

 Malgapodi, commonly known as Gun Powder is a famous spice and lentil mix, paired with dosas, idlis and as a regular side in South Indian meals. Each family will have their own classic recipe, and I am sharing with you my husband's Patti (Grandmom) recipe. 

Malgapodi

Ingredients

• 1 cup Urad Dal (Split and skinned black gram) 
• 1 cup Chana Dal (Split Bengal Gram lentil)
• 30-35 Dry Red Chillies
• Few seeds of Methi Seeds (Fenugreek seeds)
• A handful of dry Kaddi Patta (Curry Leaves)
• Salt to taste

Method

• Dry roast the lentils separately until it leaves oil and brown in color and let it cool
• Dry roast the red chilies and keep aside
• Mix all the ingredients and grind into a coarse powder
• Store in an airtight container

A staple in Tamil and Telegu households, this powder mix is best enjoyed with oil. Take some powder, make a hole like a pond, and pour oil. Mix with your finger and relish it.

Malgapodi

Paneer Manchurian Pakoda

Continuing my Hakka Chinese series, the next recipe is Machurian Style Paneer Pakodas or Cottage Cheese Fritters Machurian Style. Normally, I would use the Chings Manchurian Masala mix, but this time I decided to make this from scratch. You can skip the deep frying with using an Air Fryer or bake it as well. However, once in a while giving a break to healthy eating, I love these pakodas deep fried. 
Tastes great with Spicy Basil Fried Rice. 

Paneer Manchurian Pakoda

Ingredients

Paneer Manchurian Pakoda

• 1 pack of Paneer or Cottage cheese. grated
• 1 carrot grated
• 1 bunch spring onions, finely chopped
• 7-8 french beans, finely chopped
• 1 tbsp ginger garlic paste
• 2 green chillies, finely chopped
• 1 tbsp red chilly powder
• 2 tbsp Gram Flour or Besan
• 1 tsp Cornflour
• 1 tsp Soya Sauce
• Salt and Pepper to taste
  
• Oil for frying

Method

• In a large bowl, mix the paneer, veggies, ginger garlic paste, soya sauce, salt, and pepper and refrigerate
• When about to fry the pakodas, transfer the mixture to another bowl and remove the excess water the veggies leave due to the salt and make the mixture dry
• Add the besan and cornflour and make small rounded balls
• Heat oil and fry until golden brown
• Serve as is with ketchup or with a manchurian gravy

Paneer Manchurian Pakoda

Vanilla Cream cheese Cake

Not much of a baker myself, I need a strong reason to bake a cake at home and what better than my little one 6 month birthday or half birthday. I wanted to make it special for us and had a little celebration with papa mumma and baby. Some balloons, Mexican Enchilada for dinner and the Cake of course. Little one enjoyed playing with the balloons, while Papa and mumma enjoyed the delicacies.

Vanilla Cream Cheese Cake

A simple eggless vanilla cake with cream cheese frosting was a simple one to bake. I actually enjoyed it and am going to try more baking and improve my skills. You can use the ready cake mix for the base if lazy, but baking it from scratch gives another level of satisfaction.

Ingredients

For the cake base

• 2 cups All-Purpose Flour
• 1 tbsp Melted Butter
• 1 can of Condensed Milk
• 1 tsp Vinegar
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 2 tsp Vanilla Essence

For the frosting

• 1 packet of plain cream cheese
• 1 tbsp Sugar
• 1 tbsp Melted Butter
• 1 tsp Vanilla Essence
• 1 tsp Red Food Color

  

  Vanilla Cream Cheese Cake

  Method

• Grease a baking pan with butter and keep aside
• In a mixing bowl, add the all-purpose flour, butter, condensed milk, baking powder, baking soda, vanilla essence, vinegar and mix well with an electric mixer. Make sure no lumps are formed
• Pre-heat the oven to 400 F and bake the cake mix well for 30 mins. 
• Insert a toothpick to see if cooked well and let it cool completely once baked
• Meanwhile, in a bowl add all the ingredients of the frosting and beat well with an electric mixer for the desired consistency
• Add the filling to a piping bag and refrigerate
• Pipe in the desired shape you want and decorate the cake

Vanilla Cream Cheese Cake

 

Spicy Basil Fried Rice

Indian style Chinese or Hakka Chinese as it is known across North America is my favorite cuisine. Starting with the basic, I love making Spicy Basil Fried Rice and Manchurian with gravy. Full of flavor, this rice preparation is high on heat, but you can personalize it as per your taste.

Spicy Basil Fried Rice

Spicy Basil Fried Rice

Ingredients

• 1 cup Basmati Rice, boiled
• 1 cup mixed vegetables like Brocolli, red and green bell peppers, carrots, french beans, corn, diced
• 1/2 cup onion, finely chopped 
• 1 tbsp ginger garlic paste
• 2 green chilies, finely chopped
• 7-8 Basil leaves, finely chopped
• 1/2 tsp Red Chilly flakes
• 1 tbsp Sesame Oil
• Salt and Pepper to taste

Method

• In a wok, heat oil and add the red chilly flakes and basil leaves and fry well
• Add the green chilies and the ginger garlic paste and fry till golden brown
• Add the chopped onions and cook till translucent
• Add the chopped veggies, salt, and pepper and let the veggies cook
• Add the rice and mix well
• Lower the heat and let the flavors set in
• Garnish with a basil leaf and serve with your favorite gravy

Spicy Basil Fried Rice