Caulifower karmadha

Ingredients:

1 Big Cauliflower

Cumin seeds 1 tsp

Turmeric powder - 1tsp

Salt to taste

Chilli powder - 1tsp

vegetable/olive oil

non-stick pan (very important)

Preparation:

Take the pan and add oil. Allow the pan to heat and then add cumin seeds. Let the seeds be fried partially. Add the cauliflower (chopped) to the pan. Keep stirring for 2 minutes. Gently add salt, turmeric powder and chilli powder and continue stirring for one more minute. Now, close the pan with a lid to allow the cauliflower to cook and become soft. Every 4-5 minutes, lift the lid, stir the mixture and close it. After 14-15 minutes, open the lid and give it one last stir before completing cooking. 

Cooking to be done in low heat for the first 10 minutes and then medium heat until finish. Please make sure the cauliflower does not turn black or burnt hence the non-stick pan comes in handy. You may wish to add water once during the cooking process. 

Bon appétit!

Location:Yogambal St,Chennai,India

Vegetable soup

Ingredients:

Coriander leaves - 1 cup
Basil - 2 Cups
Ground cinnamon powder - 1/2 spoon
Cumin Seeds - 2 spoons
Pepper corn - 2 spoons
Cloves - 4-5 pieces
Ginger - 2 small pieces
Garlic - 4 pieces
Green chillies - 2 pieces
Onions - 2 pieces
Brinjal - 4-5 pieces

Carrot - 2 pieces

cauliflower - 2 pieces

Paprika powder - 1 spoon

Salt - to taste
Water - 4 glasses (approx. 800 ml)
Olive oil
One soup pot and ladle

Preparation:

Crush the ginger and garlic together and leave them in a cup. Cut the brinjal, carrot, onion and cauliflower in your favourite size and shape. Chop the green chillies in small sizes though. Take a soup pot or any vessel i.e. available. Add 2 spoons of olive oil and leave the pot in sim mode. Add cumin seeds, cloves, ginger and garlic. After one minute, add the green chillies and once they turn a bit brown, add the vegetables too. Keep stirring them for about 2 minutes. Then, add water to the pot. Keep stirring and gradually add salt, paprika powder, cinnamon powder, basil and coriander leaves. close the pot for about 10 minutes and leave it in medium heat. This will allow the vegetables to cook inside. Open the lid and continue stirring. Aroma coming from the soup soon transfuses through the kitchen. Close the lid and open every ten minutes to stir for another 20 minutes.  Then soup is ready to serve.

This soup is apt under cold weather conditions and when you have cold/sore threat, etc


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Chocolate Ice cream cake

ice cream cake

ice cream cake 

Ingredients

• 2 x jumbo chocolate Swiss rolls (not the chocolate-dipped ones) or 4 normal-sized ones
• 150ml/5fl oz alcohol of your choice, such as rum, sherry or limoncello (optional)
• 2-3 litres/3½-5 pints ice cream (chocolate or vanilla or both), softened but still frozen (no warmer than 12C/54F)

Preparation method

1. Line the inside of a medium glass bowl or 1.2 litre/2 pint pudding basin with clingfilm (make sure there is plenty of extra clingfilm hanging over the sides).
2. Cut the Swiss rolls into 1cm/½in slices. Place one slice in the middle on the bowl in the base, then place another next to it. Continue until the whole inside of the bowl is lined. Squash the Swiss roll slices slightly together so that there are no gaps between them. When you reach the top of the bowl, cut slices in half if a whole one does not fit.
3. Use a pastry brush to dab the sponge with the alcohol. Spoon the ice cream into the lined bowl, squidging it down so that it is completely full. Now place the cake in the freezer and leave overnight or at least until the ice cream is completely firm.
4. Once the ice cream is firm, carefully remove the cake from the bowl using the clingfilm to help you. Ease it very gently out of the bowl with the clingfilm. If it is too hard to remove, warm the bowl up a little in your hands or by carefully running a flat blunt knife between the bowl and the clingfilm. When the cake is loose in the bowl and feels as if you could pull it out easily, place a large serving plate on top of the bowl and turn the bowl upside down, so that the plate is the right way up. Carefully remove the bowl and peel off the clingfilm.

Chocolate cake

Ingredients

For the cake

• 225g/8oz plain flour
• 350g/12½oz caster sugar
• 85g/3oz cocoa powder
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• 2 free-range eggs
• 250ml/9fl oz milk
• 125ml/4½fl oz vegetable oil
• 2 tsp vanilla extract
• 250ml/9fl oz boiling water

For the chocolate icing

• 200g/7oz plain chocolate
• 200ml/7fl oz double cream
  
  

  Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Grease and line two 2  line two 20cm/8in sandwich tins. 
     1. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
     2. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
     3. Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
     4. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
     5. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
     6. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
        
        
        7.Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake. 
        
        
        8. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife. 
        
        
     
     
     
     
     
     

Boiled potatoes and mint chutney

Ingredients:

3-4 potatoes
Instant mint chutney
Water
Salt to taste

Preparation:

Take a bowl and fill with water. Then cut the potatoes in two halves and add them to the bowl. Leave it in the microwave for twenty five minutes. When there is ten minutes left, add the instant mint chutney. Once done, drain the water and place the potatoes in a plate. Ready to eat

If you do not get instant mint chutney, the preparation for the same is as follows:

Take a bunch of coriander leaves and mint leaves each. Add them to a blender. Add 4 green chillies, salt to taste and a bit of water. Blend it for two minutes and the chutney is ready. You may add ginger garlic paste to blend along the chutney.







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