Sugar cookies

Rolled Sugar cookies
Ingredients:
All purpose flour - 3cups
salt - ½tspn
Unsalted butter - 2 sticks
Sugar - 1 cup
Egg - 1 no
Vanilla extract - 2tspns
yields - 2½" 30 cookies
Sift together the flour and salt in a medium bolw and set aside.

cream together the butter and sugar until the light and fluffy with hand mixer.
Add the egg and vanilla extract and mix well .
Add the flour to the butter mixture and blend in a low speed.But dont overmix.
Turn out the dough into work space and divide it into two equal discs .Place the discs in plastic wrap and chill for 30 minutes.
Preheat oven to 350°F

Rolled the dough on a parchment paper to 1/4 inch thickness.
dip the cookie cutters in flour and cut cookies and reroll the dough until you have used all the dough.
place the cookies with offset spatula in a lined cookie sheet.
bake them for 10 to 12 minutes .If the cookies start to turn slightly golden around the edges.Remove from oven and cool the cookies completely on a wired rack.


Royal icing using by Egg whites:
2 large egg whites

3 cups confectioners sugar, sifted

Beat the egg whites in a bowl with hand mixer.Add sifted powdered sugar and beat in low speed for 10 minutes until you get a stiff peak.Transfer to an airtight container.Add food colors as per your requirement to the royal icing.Fill the parchment cone with the desired color and pipe on the cookie.Decorate with jiggle mix decors.


This recipe goes to cookie baking event hosting by Sharmi of neivedyam .

Navrathri Bommala Koluvu

Spring Blooms

Spring blooms - Ranunculus in Carlsbad,California

Happy NewYear and Happy Sri RamaNavami.

Sunburst Pattypan Squash Pickle

Sunburst Pattypan Squash pridely looks with a vibrant color.Good for Dal,Sambar,mixed veggie gravies.I thought of making Dal again but I switched to some another veggie to finish my afternoon cooking.While playing with my lil one with his ball,I just remembered the vegetable "dosakaya" which looks in yellow color ,easily grown creaper in backyard and gives a delicious taste to dal ,sambar.No one can say "na...." to spicy instant pachadi and pickle(aavakaya) made with dosakaya.I decided to make pickle with Sunburst Pattypan Squash like dosakaya avakaya method.It is quite simple and It tasted good.


Making Pickle :
1. Sunburst Pattypan Squash - 2 no washed,wiped of the water with dry cloth
2.Mustard seeds - 3tbspn
3.Fenugreek seeds - 6 no
4.Red chilli pwd - 3 tbspn
5.Turmeric - ½ tspn
6.Salt to taste
7.Sesame Oil for mixing.

Required :
Earthenware/Ceramic jar/ jaadi
wodden ladle

Fry the mustard seeds in a dry pan(no oil) for 2 to 3 minutes in low flame.Add fenugreek seeds and fry for golden brown color.Remove from fire and allow it to cool by transfering to a plate.Grind to a fine powder.Add red chilli powder ,turmeric to it and Blend well .Thats it, pickle mix is ready.

chop squash into ½" size pieces.Add squash pieces,pickle mix,salt,oil and combine evenly with wooden ladle.Shift to the ceramic jar and store in a dark ,dry place(kitchen shelf).Always use dry spoon to take pickle.
Pickle will be good to taste after 24 hrs.


Pickle can be served with Upma,hot rice or curd rice.
Well written post on "Dosa Avakai" by Sailu.

www.veggiegardeningtips.com
This is my entry to WHB Event started by wonderful Kalyn of Kalyns Kitchen and WHB#128 hosts are wonderful Jai and Bee of Jugalbandi.

Bandhakopir Ghanto

RCI concept is good to know about various delicacies from India.I always tried sweets from bengal and I know great writers like late Ravindranath Tagore and Saratchandra Chatterjee.My grandmom had a collection of novels like nauka doobi(one of my favourite),Kabuliwala,Gitanjali written by Tagore and from Saratchandra Chatterjee written devdoss and Munshi Premchand though he is not a bengali writer but she had his lots of books like godaan(my grannys favourite),kaffan .She had her own collection hindi literature books in her bookshelf.Summer afternoons are the best time for story telling.But there is a lot to say about the books and my granny.
Coming back to Bengali cuisine,Once i tried using "panchphoron".I used brinjal,potato together as a dry subzi by using this spice mixture and it came out well.We enjoyed the dish with chapathi along with hot rice.(recipe got from internet and website name is out of my mind.)
Later my panchphoron box went into the shadow.Happend some changes in life but no idea where i dropped the little packet.Recently I got a delicious recipe on search.
Tried and decided to make again and again in future.Good to go with chapathis and rice.Yum Yum
Ghonto :
Ghonto is a dish of cultivated plants such as potatoes and eggplant mixed with uncultivated shak. It cannot be made up of cultivated or uncultivated plants alone as it is by definition the mixing of unrelated plants or unrelated parts of plants in the medium of water. The use of spices in Ghonto is minimal, focusing instead on using water to extract and make available nutritional and medicinal properties. The mixing of unrelated items is needed to manage tastes in the dish as many valuable plants or parts of plants are very bitter or tasteless when cooked alone. Ghonto is consequently a kind of cooking method used for plants that are otherwise not so edible but can add to the culinary repetoire.
coutesy:idrc

Ghonto: Different complementary vegtables (e.g., cabbage, green peas, potatoes or banana blossom, coconut, chickpeas) are chopped or finely grated and cooked with both a phoron and ground spices. Dried pellets of dal (boris) are often added to the ghanto. Ghee is commonly added at the end. Non-vegitarian ghantos are also made, with fish or fish heads added to vegetables. The famous murighanto is made with fish heads cooked in a fine variety of rice. Some ghantos are very dry while others a thick and juicy.
Courtesy:Experience festival.com

Cabbage is very good for salads .Usually i will always have in my fridge.Easy and quick side dish for rice or can be used as a stuffing for sandwiches too.My mom always reserve shredded cabbage especially for me atleast one tablespoon because no one likes fresh uncooked cabbage in our house.
Iam very much impressed about the recipe ghonto and quite easy to make this dishes too when you dont have much time to prepare food for lunch.
Never added cabbage with potato .I usually make cabby pea and potpea subzis seperately.But 3 items in one kadai with spicy panchphoron mix.Ohh got the real experience when we had this last week with hot chapathi.
Ingredients:
Cabbage - 3 cups,shredded /Bandhgobi in hindi
Potatoes - 2 medium size,cubed
Fresh Green Peas - 1 cup
Crushed ginger garlic paste - ½ tspn
Paanch phoron mix - 1 tspn,ground
Red chilli pwd - 1 tspn
Turmeric - a pinch
Cumin seeds - ½ tspn
Dhaniya pwd - 1 tspn
Green chillies - 2 no
Salt to taste
Oil for cooking.(Add ½ tspn of Ghee in oil to get the flavor if you are non weight watchers)
Though recipe calls for tomato i ommitted that .
Pressure cooked potatoes and fryed in littel bit of oil until golden brown.Remove from kadai and keep it aside.
Add crushed ginger garlic and fry until raw smell goes.Add green chillies and fry .Add shredded cabbage ,peas ,turmeric and sprinkle some water,close lid and cook in medium flame until cabbage becomes tender,stirring occasionally.Add red chilli pwd,dhaniya pwd,salt and stir well.Add fried Potatoes,Paanch phoron pwd and stir well.Cook for another 4 to 5 minutes and remove from fire.Serve hot with rice and chapathi.
Recipe courtesy:indobase.com
I tried mochar ghonto/banana blossom subzi too.Post the recipe on another day.
Must try recipe:
lau ghonto/Bottlegourd Ghonto.
Came to know what boris is from this blog Homemade Boris and Saar er ghanto .

This is my entry for event RCI - Bengal hosting by Sandeepa.

Garlic Chutney/వెల్లుల్లి పాయ పచ్చడి

Herbal remedies of Garlic
Ingredients:
Garlic pods /తెల్ల గడ్డ /వెల్లుల్లి పాయలు- 9 or 10
Red chillies - 15 no
Dhaniya/ధనియాలు - 2 tspn
Chanadal/పచ్చిశెనగ పప్పు - 2 tspn
Curry leaves/కరివేపాకు - 10 or 11 leaves - 1 sprig
Salt to taste
Oil for frying
Enough water to grind.

Making:
Heat the oil and fry garlic pods to slightly golden brown and keep it aside.
Fry Dhaniya until the aroma comes out make sure to fry in low flame.
Fry Chanadal to light golden brown color and at the end add red chillies and curry leaves.While frying,Curry leaves spread a delightful aroma in kitchen.Remove from fire and allow to cool.
Transfer all the ingredients to a blender and grind to a fine /coarse paste .
Serve with idly,dosa,upma, acts like a pickle for white rice and curd rice and with vadas or with Mysore Bonda(my all time favourite bonda and my mom makes as instant evening snack).
I served with garlic chutney along with a cup of coffee.
This recipe goes as my entry to "Jihva" - Garlic hosting by Mathy Kandasamy of Virundu .

~~~~~~~~~~~~~ వెల్లుల్లి పాయ పచ్చడి ~~~~~~~~~~~~~

Enoki mushrooms Banana blossom Fried Rice

Ingredients:
Enoki mushrooms - 1 packet {pronounced as "eh-NO-kee".}
How to use enoki mushrooms
Banana bud /blossom (అరటి పువ్వు)- 1 cup ,chopped
How to seperate flowers from banana blossom
Capsicum - 1 no,medium size ,juliened
Green chilies - 3 no,chopped
Onion - ½, chopped
Ginger garlic paste - 1 tspn
Cloves - 3 no,crushed
Steamed rice - 3 cups
Salt to taste
crushed pepper - ½ tspn
Parsley chopped - 2tspn
Oil for cooking

Preperation:
Heat Oil in pan and add garlic ginger paste,thinly sliced onions,green chillies and saute for a while.Add chopped banana bud and fry for golden brown color.Add capsicum pieces and cook for 5 minutes.Once capsicum pieces become soft add Enoki mushrooms and stir for 5 minutes.Add salt and crushed pepper to adjust according to the taste.Add steamed rice and combine well.Sprinkle chopped Parsley leaves.Ready to serve with carrot raita and with lotus chips.
Carrot Raita: Grated Carrot+Crushed ginger+chopped green chillies+Beaten curd+Salt+chopped coriander leaves
Deep Fried lotus root chips
Baked lotus root chips
Never tried lotus root before but chips tasted delicious.
Thanks for the recipe Alan and BEE.
Beauty That Hides Beneath the Lotus Blossom

Miso Soup.
Korean enoki Pancakes

Pavakkai Kozhambu /Bittergourd in Tamarind Sauce

~~~~~~~~~~ కాకర కాయ ~~~~~~~~~~
The day since my mom started giving bittergourd fry for us i developed a sweet and bittery love on this greenish vegetable.Bittergourd tastes great with hot rice and curd rice.Eventhough this gourd is bitter but not from heart and it is very good for health indeed.I always love the bittergourd fry,stuffed bittergourd ,pickle,chips which tastes heavenly when my mom makes.Once i tasted Bittergourd Kozhambu in SaravanaBhavan,Chennai.Later i came to know that even my nannamma (dads mom )used to make this with kakarakaya/bittergourd (home grown) and with another veggies like plantain,okra,brinjal,ustikayalu in thick tamarind sauce (chintapandu pulusu in telugu)aka kozhambu (in Tamil).My husband says no to bittergourd but I started adding it to making kozhambu which is his favourite side dish for rice.He liked the taste the way i make.I have satisfaction that in someway iam giving the healthy veggie in our food instead of ommiting it.

Ingredients:
Bittergourd - 2 no
Onion - 1 no medium size ,chopped
Ginger - ½ " size,crushed
Garlic pods - 3 no,crushed
Tamarind puree - ½ cup
Red chilli powder - ½ tspn
Pepper - ¼ tspn
Sugar - ½ tspn (Jaggery tastes good)
Red chillies - 2 no
Mustard seeds,Menthi seeds,curry leaves for seasoning
Sambar powder - 2 tspn
Sesame oil - ½ tspn
Salt to taste
Oil for cooking
Preperation:
Make puree with tamarind by soaking in hot water.Keep it aside.Add oil to the pan and once it is hot add seasoning ingredients musatrd,methi/fenugreek seeds,red chillies,curry leaves one by one.Let them splutterand add chopped onions and saute well.Add crushed ginger,garlic and fry for a while until raw smell goes.Add cut bittergourd pieces and fry until light golden brown color.Add tamarind puree,turmeric,sambar pwd,water,pepper pwd ,salt and cook until gravy becomes slightly thick.Add sugar,sesame oil /Ghee (optional)and adjust if salt and red chilli pwd according to taste.Serve with hot rice with a dollop of ghee . We had spicy,tangy,bittery bittergourd kozhambu rice with homemade parsnip chips.
sundakkai vatral kozhambu .
Info about Bittergourd .
This recipe goes to Vegetable Of the Week -Bittergourd hosted by lovely Pooja.

Pattypan Sqush Curry with Rye Coriander Roti

Ingredients:
Pattypan Squash (Sun burst) - 2 no,chopped
Red chori /Adzuki beans sprouts - 1 cup,pressure cooked
Onion - 1,medium size,chopped
Green chillies - 3 no ,chopped
Dhaniya powder - 1 tspn
Garlic pods - 2 no,crushed
Turmeric - a pinch
Red chilli pwd - ½ tspn
Salt to taste
Oil for cooking
Cilantro for garnishing
How I Made
Heat oil in pan and add mustard seeds to that and allow to splutter.Add crushed garlic,green chillies,chopped onions saute for a while.Add chopped squash ,dhaniya pwd,turmeric pwd,red chilli pwd ,salt and cook until tender.Add boiled red chori and stir well into the curry.Adjust for salt and chilli powder and cook for 5 minutes.
Remove from fire and garnish with chopped cilantro.
Goes well with roti/chapathi/steamed rice.


Rye coriander roti:Mix Rye flour with chopped coriander leaves,crushed green chilli pieces(½ tspn),water(less amount),salt and knead to a chapathi dough.Grease the palm and make the dough balls into a round thin disk on a greased ziploc bag or any thick plastic cover.Heat the tawa and fry for golden brown color on both sides.We had Rye roti with pattypan squash curry and the combo worked well.

Info about Red chori
Rye flour
About Pattypan Squash www.theworldwidegourmet.com
Recipes
Stuffed pattypan squash
Pattypan Pizza

Burrito with Green gram and Horsegram potato gravy

Ingredients:
Green gram -½ cup,soaked overnight
Horse gram - ½ cup,soaked overnight
Potato - 1 cup, boiled and cubed
Ginger ,garlic paste - ½ tspn
Black cardamom - 1 no,crushed
Red chilli powder - 1 tspn
Dhaniya pwd - 1 tspn
Curd - ½ cup
green chillies - 2 no
Tomato - 1 no,chopped
fresh coriander,mint,lemon wedges,Salt to taste
Oil for cooking

~~~~ ulavalupesalu bagaladumpa koora ~~~~
How I made:
Cook green gram and horse gram in pressure cooker.Heat oil in kadai and add ginger garlic paste and fry till the raw smell leaves.Add green chillies,onion to that and saute for a while.Add chopped tomato,red chilli powder,dhaniya powder and saute well.Add cubed potatoes ,curd ,crushed black cardamom and adjust salt and red chilli pwd to the taste.Add ½ cup of water and cook for another 10 to 15 minutes in low flame till the gravy thickens.Garnish with coriander and fresh mint leaves.Squezze lemon juice and serve hot.

Heat the tortillas by placing in a paper towel in microwave for 1 minute.Fill the tortillas with green gram and potato horse gram gravy ,chopped tomato,chopped onions and with fresh coriander.Wrap and serve the delicious Burritos with any fresh fruit.
Information:
Burrito
Cantaloupe Parchment Bowl
Cantaloupe
This recipe goes to the event on "Balanced Breakfast Meals" as this month's theme for WBB#20 by manasi desai of funfood.

RedCurrant Lassi

Ingredients:
Red Currant - 12 no raceme ,puree and deseed
Demerara Sugar - 3 tspn
Green cardamom - 1 no,crushed
Home made Curd - 2 cups,refrigerated
Cold Water - ½ cup

Lassi :
Puree Red Currant with little amonut of water and strain out the seeds.
Add yoghurt/Curd ,sugar,crushed cardamom to the blender and blend till foamy.
Pour into the glasses and serve.

Information about Red Currant.
Colorful RedCurrant tea cakes by lovely Béa of latartinegourmade.

muruku

Last weekend While shopping for veggies my attention went on one specific flour which i never used and saw in india .It is labled as
Rye flour.For a while i was thinking whether it contains raagi flour but rye is quite different from raagi flour.Came back and opened the pack eagerly to see the flour.Decided to make pappu chekkalu by adding rice flour from my moms advice.Mom used to make jonna roti and muruku with sorghum flour /JONNA PINDI.So,moms best idea worked well with rye flour too.My next recipe with rye flour is rye bread.Rye flour is bit sticky but adding rice flour gave the enough crispiness to pappu chekkalu.
Ingredients:
Rye flour - 1 cup
Rice flour - 1 cup
thai Green chillies - 5no
Ajwain seeds /Vamu ginjalu - 2 tspn
Groundnuts/Peanuts - &frac12 cup
Ghee 1 tspn
Soaked chanadal - 2tspn
Salt to taste
Enough water to make dough
Oil for frying


Preperation:
Grind green chillies - ajwain ,peanuts by adding 2tspn of water by using mortar pestle.Combine both flours with dalda,salt,ground mixture,soaked chana dal,water and knead into a chapathi dough.Divide dough into small balls.Heat oil in a deepfrying pan.Press the balls on a greased parchment paper into disc by greasing palm either with water or oil into &frac14 th "thickness.Drop slowly into the oil and fry both sides for a goldenbrown colour.Remove and Strain on a papertowel.Allow
Pappuchekkalu to cool and Store in an airtight container.
Had fresh veggies in hand so the taco idea came in my mind and my evening snack is ready on table with the hot cup of masala chai.
Sandwich:
shredded Cabbage - &frac14 cup
shredded Carrot - &frac12 cup
diced tomato - &frac12 cup
chopped onion - 2 tbspn
Chopped cilantro - &frac 12 cup
diced cucumber - &frac14 cup
lemon juice - &frac12 tspn
Fresh Red chilli flakes - 4 or 5
Salt to taste

Toss well and place on pappu chekka and cover with another pappu chekka.Get ready for a delicious crunchy bite along with a sip of hot masala chai.

Lotusroot Red Bellpepper Moong dal stir fry

Ingredients:
lotus roots/kamal kakdi - 12 slices
thai green chillies - 4 to 5no
Red Bell pepper - 1 no,small in size ,chopped
mustard seeds for seasoning
turmeric,red chilli powder,salt to taste
onion - ½ ,bigsize ,chopped into pieces
Moong dal - ½ cup,soaked in water
coriander powder - 1 tspn
oil for cooking
chopped coriander leaves - 3 to 4 sprigs


Making:
Pressure cook the chopped lotus with a pinch of turmeric.cook the soaked moongdal
(pesarpappu) in microwave with sufficient water in high for 12 to 15 minutes.moongdal should not loose its original shape but it should be cooked to bite.
Heat oil in a pan and add mustard seeds,green chillies,onions one by one and saute
well.Add boiled lotus root pieces and add salt and redchilli powder,dhaniya powder
and cook for 5 minutes uncovered.Add bellpepper pieces and cook until tender.Add moongdal to the pan and stir well to mix into the curry.cook for a while by sprinkling some water.Stir in chopped coriander and transfer to a serving bowl.Serve with steamed rice with a dollop of ghee.

Here goes my recipe to this wonderful event by Zorro's

IWD EVENT.

Starfruit Juice

Starfruit is really colourful with excellent shape and texture.
Once we had this type of tropical fruit while visiting elephanta caves in bombay as a vacation with our family.Dad bought from the vendor who was infront of caves which is a cut fruit was green in colour dusted with salt and red chilli powder on it.I didnt remember the name of the fruit exactly.But it was tangy,sour,little bit sweet one.Loved the taste but never found that fruit later in A.P. After coming to US ,I found the same friut which i was looking for since my schooldays.Googled about that and came to know it is called carambola/starfruit.

Starfruit juice
Ingredients:
Starfruit/Carambola - 3 to 4 slices,deseeded
lemon juice - ½tspn
Crushed ice cubes - 3 or 4no
Cardamom - 1 no,crushed
Sugar - 2 tspn
Mint for garnishing

Preperation:
Combine all the ingredients in a blender and puree until smooth.Add excess water to adjust the taste and pour into chilled glasses.Serve by garnishing with few mint leaves and starfruit slice.

Perfect juice to quench the thirst on a sunny day.

Puffed Wheat Balls (Laddu)

I came across these puffed wheat when i was shopping at near by grocery store.Reached house and tasted the puffed wheat.Puffed wheat is really good for making ladoo and mixture.Love the shape and nutty wheat taste.Since my childhood I am seeing my mom and grand mom making puffed rice mixture,puffed rice (plain,tamarind) upma,puffed rice balls aka borugundalu .We used to have this Crunchy one at evening times as after-school munchies.borugundalu.We used to have this Crunchy one at evening times as after-school munchies.Yum Yum.... So,I tried with puffed wheat and we liked these laddus too.

Ingredients:
Puffed Wheat - 3 cups
Jaggery - 1 cup
Water - 1 cup
Honey - ½ tspn
Ground nuts / Peanuts - ½ cup
Cashew nuts - 6 or 7 no,chopped
Sesame seeds - ½ cup
Raisins - ¼th cup
Black Cardamom - 2 no,crushed


How I made:
Roast sesame seeds in a pan until they start splutter.Roast the peanuts for golden brown color.Roast raisins in low flame until they double.Grind 2 spoons of sesame seeds and 1 tspn of pea nuts to coarse powder from original quantity.
Take a large sauce pan and add jaggery and water.Make thick syrup in low flame.Add a drop of jaggery syrup into a bowl of water to check the string consistency.Drop should solidify immediately.Remove from fire and add puffed wheat,raisins,cashew nut pieces,pea nuts,sesame-pea nut pwd,cardamom pwd,honey and mix well to coat jaggery syrup evenly.While still warm,shape the syrup-coated puffed wheat into round laddus.Allow to cool and keep open to dry, before storing in containers.
Note:Wet palm while shaping laddus to prevent burning.
See here for Puffed Wheat Snack

Thai Coconut Soup

Today weather is gloomy and wet.So, its time for some soup.Once we tried thai coconut soup from Thai restaurant named Aruneehouse , which is few blocks away from our place.Their coconut soup was excellent with galangal,lemongrass,lime and mushrooms.We really enjoyed their delicacies.Here goes my thai coconut milk soup (original recipe name is tom kha gai )
Ingredients:
Coconut milk - 1 tin
Ginger root - 6,thinly sliced (original recipe calls for Galangal)
lemon grass stalks - 1
onion slices - 4 no
kaffir lime leaves - 4 no, torn into pieces
celery - ½ stalk, sliced thinly
cilantro - 2 sprigs
button mushrooms - 5 or 6 no,sliced
green chillies - 3 no,chopped
Dried red chillies - 2 no
Sugar - ¼ tspn
vegetable oil for frying
lime juice - 1 tbspn /lime - ½
Vegetable stock or Water - 1½ cup
Salt and pepper according to taste



How I made:
Heat oil in a large saucepan and add sliced onion,sliced lemon grass,sliced ginger,sliced celery ,chopped green chillies ,kafir lime leaves,and sauté, stirring, for 1 minute and uncovered.Add sliced mushrooms and sauté for a 1 minute.Add coconut milk,lemon zest to the pan and bring it to boil.Bring soup to simmer and cook for 7 to 10 minutes in low flame.Add salt,pepper and lime juice according to taste.Garnish with cilantro leaves.

I felt this soup can be taken without any croutons so iam participating in
Lisa of Lisa kitchen's no-croutons-required event.

Birthday Cake

Cake for a birthday is always special for me.Dad used to bring cake for us on our birthdays.Sometimes mom used to make and decorate with icing.
This year for a change I baked a cake for my birthday though it is simple but homemade.Being a chocoholic I glazed cake with chocolate ganache.
Ingredients:
All purpose flour - 3 cups
Sugar - ¾ cup
Eggs - 2 no
Vegetable oil - ¾ cup
Baking powder - 1 tspn
Dried golden raisins - ½ cup
Dried cranberries - ½ cup
Vanilla paste - ½ tspn
Water - ½ cup
Butter for applying


How I made:
Pre heat oven to 350°
Butter the cake pan and lay parchement paper on it.Beat the eggs and sugar until fluffy.Add oil,vanilla paste and whisk until mixed.Add sifted flour ,raisins,cranberries in batches and mix at low speed until combined evenly.Pour the batter into the cake pan and place in the middle rack of the oven.Bake for 30 minutes until the toothpick comes out clean in the center of the cake.Remove from the oven and cool it for 30 minutes.Transfer the cake to the cooling rack.Remove parchement paper and allow it to cool for another ½ hr.
Making Chocolate ganache:
Heavy cream - 2 cups
Cocoa powder - 1tbspn
Bitter sweet chocolate - 8oz,Lindt

Melt chocolate in a double boiler and add heavy cream ,cocoa pwd to it.Whisk until smooth.
Glazing cake:
Use serrated knife to slice the top layer of the cake slowly.Pour the chocolate ganache on it and spread evenly on top and sides of the cake with spatula.
Dust with powdered sugar or decorate with fruits like strawberry,raspberry,orange.I used banana.Refrigerate the cake to set the ganache for 30 to 45 minutes.
Thought of making plain one but ended with a simple goodlooking cake.

Turnip Pickle

Ingredients:
Turnip - 1 no, small in size ,peeled and chopped into ½ " size pieces
Fenugreek seeds - (Menthulu/Methi/Vendhiyam)- ½ tsp,
Mustard seeds - 2 tbspn
Cumin seeds - 2 tspn
Red Chilly pwd - 5 tspn
Asafoetida - 1 tsp
Turmeric powder - 1 tbsp
Ginger -1" size,chopped
Green Chillies - 5 no,slitted and soaked in salt and lemon juice for 15 days
Sesame oil(Nuvvula nune/Til oil)- 2cups
Salt to taste
Refined Oil for frying
How I Made:
Heat oil in a saucepan and fry turnip pieces until light golden brown colour.
Remove from fire and transfer to a dry mixing bowl.Fry ginger for a light golden brown colour.
Grind mustard seeds,fenugreek seeds,cumin seeds for a fine powder.
Add ground spice mixture ,red chilli powder,turmeric,salt ,soaked and dried green chillies,fried ginger to the fried turnip pieces.
Combine well with a wooden spatula until spice mixture coats turnip pieces evenly.Add sufficient sesame oil and mix well.Transfer to an earthenware and cover with a muslin cloth and leave for 2 weeks.Make sure to stir once in a week with dried wooden spatula.We liked the turnip pickle as a good condiment .It goes well with the hot rice or curd rice because of its spicy and tangy taste.

Cashewnut Doughnut

Ingredients:
All purpose flour - 2 ½ cups, sifted
Butter - 4tbspn
Sugar - 1 cup
Yeast - 1 packet
warm water - 2tbspn
Milk - ½ cup
Ground nutmeg - ¼ tspn
Whole cashewnuts - 25 no,powdered in blender
Egg - 1 no
oil for frying
How I Made:
Bowl 1:Mix yeast with the warm water.Leave for 5 to 10 minutes until yeast foam and bubbles.
Bowl 2:Melt the butter in microwave.Do not overmelt but butter should be in dissolved stage.Add warm milk and mix well.
Bowl 3:Whisk the egg and sugar until the sugar is dissolved.Transfer the bowl 2 mixture and whisk.Add bowl 1 ingredients and combine well.
Bowl 4:Mix flour,nutmeg ,cashewnut powder by adding the bowl 3 ingredients with spoon.Knead into soft dough.Apply vegetable oil and cover with a cloth or airtight container and keep in
a warm place to rise for 2½ hours.
Sprinkle flour on a wooden board and roll the dough into a ½" thickness.Cut the dough with the heart shaped cookie cutter.Sprinkle flour on a parchment paper and place the doughnuts and cover them to rise for 30 minutes.Preheat the oil and drop one doughnut at a time and fry light golden color in medium flame.Turn and fry to get the same color.Strain the doughnuts on a paper towel.Roll the doughnuts into the regular sugar or confectionary sugar.Serve warm .



Chocolate glaze :
Butter - 2tbspn
Cocoa - 2tbspn
Hot Water - 3tbspn
Powdered sugar - 1 cup
Vanilla extract - ½ tspn
Melt butter in a pan in low heat.Add Cocoa and water.Stir with ladel until mixture is thick.Remove from fire and add powdered sugar,vanilla extract and stir well.

Dip doughnuts into chocolate glaze. Lay parchment paper under the wire rack and place coated chocolate doughnuts on wirerack.Coat with toasted nuts at this stage.optional)

Brandysnap baskets is one of the recipe which I got inspired by lovely Haalo.
Hazelnut doughnuts(Haalo's) came in my mind when i came to know about tartelette's Time to make doughnut event but I have shelled one so decided to do with cashewnuts.
Love the taste of cashewnutty doughnuts glazed with chocolate.Made sufganiyots filled with cran pom jam tasted great.
Here goes my CashewnuttyDoughnut Hearts to Time to make doughnuts event by Tartelette.

Green Garbanzo with Magda Squash

Ingredients:
Green Garbanzo/Hare chole - 2 cups
Magda Squash - 1 no,chopped
Onion (big) - 1 no,chopped
Tomatoes - 1 no ,chopped
Tomato paste - 1 tspn
Green chillies - 2 no,
Garlic - 3 no,crushed
Ginger - 1" size,chopped
Bay leaves - 2
Cloves - 4 no,crushed
Red chilli pwd - 1 tspn
Dhaniya pwd - 1 tspn
Turmeric - a pinch
Salt to taste
Milk - ½ cup
lemon juice - 2 tspn
Mint for garnishing
Oil for cooking
Water for cooking.



How I Made:
Heat Oil in a big sauce pan fry chopped garlic and crushed ginger in low flame
until raw smell leaves.Add bay leaves stir for a while and chopped onions,slitted green chillies and saute well.Add diced tomatoe ,salt,turmeric and cook in medium flame.Add chopped squash ,tomato paste,dhaniya pwd,red chilli pwd,crushed cloves and stir evenly.Sprinkle ½ cup of water and cook by covering with lid for 5 or 8 minutes.Add hare chole and stir to coat the spice mixture evenly.Sprinkle 4 tspn of water and cook in medium flame.Add milk to the pan and stir well to mix in the gravy and cook for 3 minutes in low flame.Adding milk gives the creamy texture to the gravy.Garnish with mint leaves and serve hot with chapathis.
Squeeze lemon juice according to taste at the time of serving.