Tofu and Vegetable Teriyaki Stir Fry - Japanese Recipe

Ingredients

Tofu - 1 lb ( cut into bite size cubes)

Onion- 1 medium size (sliced)

Red, Yellow, or Orange bell pepper - 1 ( sliced or diced)

Carrot - 1 (peeled and cut into thin bite-sized strips)

Pole beans - 1 cup ( cut into thin bite-sized strips)

Mushroom (sliced)- 1 cup

Broccoli- 1/2 lb( cut into flowerets)

Jalapeno Pepper- 1 (sliced) (optional)

Teriyaki Sauce - 1/2 or 3/4 cup (I used Trader Joe's Island soyaki sauce)

Extra Virgin Olive Oil - 3-4 tblspn

Salt to taste

Preparation

1.Steam the vegetables (carrot,beans,mushroom,broccoli) about 3-5 mins.Do not over cook.

2.Heat oil in large skillet.Fry the tofu until it turns golden brown. Keep it aside.

3.On the same skillet heat oil again and saute onion ,bell pepper and jalapeno pepper until softened slightly, about 2 minutes.

4.Add steamed vegetables and fried tofu.Saute for 2 minutes.

5.Add 1/2 - 3/4 cup teriyaki sauce to taste, stir to coat all vegetables and warm through.

6.Add salt to taste.

Serve with hot rice or Noodles.

Note :- You can add red chilli flakes along with salt if you want more spicy . Avoid jalapeno pepper if you are adding red chilli flakes.

Zucchini also you can add for more vegetables.

Guacamole - Mexican Recipe

Ingredients
Ripe Avocados - 3 (halved, seeded and peeled)
Lime - 1 (juiced)
Kosher Salt - 1/2 tsp
Ground Cumin - 1/2 tspn
Cayenne pepper (or Red chilli Powder) - 1/2 tspn
Onion (medium size) - 1/2 (diced )
Jalapeno pepper - 1/2 (Seeded and minced)
Roma tomatoes - 2 (seeded and diced)
Cilantro - 1 tblspn (chopped)
Garlic clove - 1 (minced)
Preparation
1.In a medium bowl, mash together the avocados, lime juice, and salt.
2.Mix in onion, cilantro, tomatoes,jalapeno pepper and garlic.
3.Stir in cayenne pepper and ground cumin.
4.Let sit at room temperature for 1 hour and then serve.

Tiramisu - Italian Recipe ( Eggless )

Ingredients

Basic Vanilla Sponge Cake - 1
Mascarpone Cheese - 250g 
Heavy Whipping Cream - 3/4 cup

Vanilla Extract - 1 tsp

Sugar - 7tblspn

Cocoa Powder - 2 tblspn

Coffee powder - 4 tspn

Chocolate shaves & powdered Sugar  for garnishing (optional)

vanilla sponge cake

Mascarpone cheese

Heavy Whipping Cream

Preparation

1.In a pan put water and coffee .Boil till half in quantity.keep aside.(More coffee may be required)

2.In a bowl beat whipping cream and sugar till sugar dissolves.Mix marcapone cheese into this and blend some more and set aside.

3.Cool and slice the sponge cake horizontally into two equal layers.

4.Carefully place the top layer into a baking pan/dish .

5.Using a pastry brush, dab coffee onto the cake.

   Or simply sprinkle the coffee with spoon .

6.Pour half of the cheese mixture over this cake spread evenly.

7.Dust with cocoa Powder.

8.Carefully place the another layer of sponge cake on the top of the filling.

9.Dab more coffee onto the cake.

10.Spread the remaining cheese filling evenly and dust with cocoa powder creating an even layer.

12.Cover and chill overnight.

13.Cut into squares and serve.

Garnish with chocolate shaves or powdered sugar if you want .

Vanilla Sponge Cake - Eggless

Ingredients
All purpose flour - 1cup
Thick curd / Yogurt - 1 Cup
Sugar - 3/4 cup
Baking Soda - 1/2 tsp
Baking powder - 1 1/4 tsp
Vanilla Essence - 1.5 tsp
Canola Oil - 1/2 Cup 
Preparation
1.Preheat the oven to 350 F / 180 C.
2. Grease a cake pan (8" ) with some butter. Line it with parchment paper if you want. Set aside.
3.In a large bowl combine together yogurt and sugar.whisk together untill sugar dissolves completely.
4.Add baking soda and baking powder to this yogurt-sugar mixture.Mix well and keep aside for 3 to 4 minutes. (It will turn frothy).
5.Add oil and vanilla essence.Mix well.
6.Now sift in the flour in 4 batches and combine gently.
7.Pour this batter immediately into baking pan and bake for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.
8.Allow to cool the cake. 
 Enjoy :)

Thenga Chammanthi (Roasted Coconut Chutney )

Ingredients
Grated/sliced coconut - 1 cup
Dry Red Chillies - 6-8  (upto your spice level)
Shallots /Small red Onion - 4-6 nos 
Tamarind - gooseberry size ( if you are using tamarind paste - 1/2 tsp)
Ginger - 1  piece 
Curry leaves - 1 sprig
Salt to taste
Preparation
1.Dry roast the coconut in a pan.
2.Add the dry red chillies and saute till the coconut and the dry red chillies turns to golden brown.
3.Allow to cool.
4.Grind it together with shallots/small red onion, ginger, curry leaves, tamarind and salt. Sprinkle a couple of spoons of water.
Serve with warm kanji /rice gruel, rice ,Idly ,Dosa or with any dishes of your choice.

Carrot Cake - Eggless Recipe

Ingredients
All purpose flour - 1 cup
Grated Carrot -1/2 cup
Curd - 3/4 cup (200ml)
Canola Oil - 1/4 cup (60ml)  {you can use vegetable oil too)
Milk - 2 1/2 tblspn
Powdered Sugar - 1/2 cup {you can use granulated sugar too}
Vanilla essence - 1/2 tspn
Cinnamon Powder - 1/4 tspn (optional)
Baking Powder - 1/2 tspn
Baking Soda - 1/2 tspn
Salt - 1/4 tspn
Walnuts (chopped) - a Handful 
Cashews & Raising - a Handful
Preparation
1.Sieve All purpose flour with baking soda and baking powder.Keep aside.
2.In a Mixing bowl,add curd,sugar,milk and oil.Mix well until sugar completely dissolves.
3.Add cinnamon powder and vanilla essence .Stir it well.
4.Fold in carrots then add all purpose flour.
5.Whisk it well to form a creamy batter.
6.Fold in walnuts ,cashews & Raisins.
7.Grease a pan and pour the cake mixture into the pan.
8.Preheat the oven at 360 degree F (or 180 degree C). Bake it for 30 minutes (mine about 40 minutes )until the toothpick inserted comes out clean.
9.Allow to cool.
10. Decorate with cool whip if you want .

Ridgegourd stir fry (Peerikangai Poriyal/Peechinga Thoran)

Ingredients 

Ridgegourd - 1 (peeled and chopped)

Onion-1/2  (chopped)

Green chilli-2 (sliced)

Dried red chillies-2 (broken into two)

Channa dal-2 tspn

Turmeric powder-1/4 tspn

Mustard seeds-1 tspn

Olive oil or coconut oil-1 tblspn

Grated coconut-3 tblspn

A few curry leaves

Salt to taste

Preparation

1.Heat oil in a pan.Splutter mustard seeds.

2.Add channa dal and fry it until it turns golden brown color

3.Add red chillies,onions,green chillies and curry leaves.stir it until the onions turns golden brown colour.

4. Add the grated coconut and stir it until it turns golden brown colour.

5.Add ridge gourd ,turmeric powder and salt.stir well.

6.Keep the lid closed and cook it in low heat until the ridgegourd are tender.

 Serve with rice.

Spicy Sundal made with Black Beans

Ingredients

Black Beans-1 cup

Extra virgin olive Oil - 2 tblspn

Mustard Seeds - 2 tspn

Red Chilies (broken into 2 pieces) -2

Curry Leaves - 2 springs

Asafoetida powder- a pinch

Pearl onions (chopped) - 1/2 cup

Green Chilies  - 4 (chopped)

Salt to taste

Lemon (optional)

Preparation

1.Soak black beans in water overnight. Drain, add fresh water and cook black beans in a pressure cooker along with salt until soft. 

2.Drain excess water from cooked black beans. 

3.Heat oil in a pan, splutter mustard seeds. Then, add red chili, curry leaves and asafoetida powder to it. 

4.Add chopped pearl onions and green chilies . saute it.

5.Add the cooked black beans .Simmer for 3-4 minutes. 

6.Turn off the flame .Sprinkle lemon juice and mix it well( optional).

Rasam Powder - Homemade

Ingredients
Cumin Seeds- 1/2 Cup
Black Peppercorns - 1/2 Cup
Coriander Seeds - 3/4 Cup
Split Pigeon Peas/Toor Dal - 1/4 Cup
Fenugreek Seeds - 1 tbsp
Dry Red Chilli - 12 nos
Asafoetida/Hing - 1 tsp
Preparation
1.Dry roast cumin seeds,black peppercorns,toor dal,coriander seeds,fenugreek seeds and red chilliies until they give a nice aroma.(dals should turn golden brown color).
2.Cool all roasted ingredients and  grind together with hing in a blender
3.Store in an air tight container.
.
Here you go for Rasam Recipe

Cilantro Chutney

Ingredients
Cilantro - 1/3 Bunch
Green Chilli - 2
Yogurt - 3 tblspn
Cumin seeds - 1 tspn
Pepper corns - 4-5 
Onion - 1/5 ( sliced)
Salt to taste
Preparation
1.Put all the above ingredients in a blender and grind to make a fine paste. 
2.Keep refrigerate and serve as you need .

Tri-Color Pasta

Ingredients

Tri-color artisanal pasta -1 cup

Olive oil- 4 tblspn

Onion-1(chopped)

Garlic clove-1 (minced)

Red chilli powder- 1/2 tspn

Turmeric powder-1/4 tspn

Pasta sauce-6-7 tblspn

Salt to taste

Shreded parmesan cheese-1/4 cup ( optional)

Carrot – 1/4  cup (cut into small pieces)

Beans – ¼ cup (cut into small pieces)

Green peas - !/4 cup

Preparation

1.Cook the pasta in boiling salt water until tender and drain it.

2.Heat oil in a pan.Add garlic and onions.cook until soft.

3.Add carrot,beans,green peas, turmeric powder,red chilli powder and salt.stir well.keep lid closed and cook until vegetables are tender.

4.Add cooked pasta and mix it.

5.Add pasta sauce and stir it for 5 mins.

6.Sprinkle top with grated parmesan cheese. ( optional)

Pineapple Fried Rice-Thai Recipe

Ingredients

Pineapple chunks-1cup 
Cooked Basmati rice(leave for an hour or more in the refrigerator uncovered)- 3 cups
Extra virgin olive oil - 3 tblspn
Vegetables-1/4 cup  
Shallots-2( finely chopped) 
Garlic cloves -3(finely chopped )
Green chili-2 thinly sliced
Dried crushed chili (chili flakes)-1 tspn  
Frozen peas - 1/2 cup
Small carrot grated-1/4 cup (optional) 
Rainsins - 1/4 cup
Roasted unsalted whole cashews-1/4 cup
Spring onions-3(finely sliced)
Fresh coriander-1/4 cup
Soy sauce-3tspn
Curry powder-2tspn
Salt to taste
Preparation
1.Mix 1 Tbsp oil with the rice and set aside.
2.In a small bowl stir soy sauce and curry powder together.Keep aside.
3.Heat oil in a pan.
4.Add shallots, garlic, and green chili, stir-frying until fragrant (1 minute).
5.Add the carrot (if using) and peas. Stir-fry 1-2 minutes.
6.Now add the rice, pineapple chunks,crushed red chilli ,currents and cashews.
7.Drizzle the soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat about 5 to 8 minutes.
8.Remove from heat. Do a taste-test for salt and add if necessary.
Top with spring onions and coriander.

Eggless Chocolate Cake

Ingredients

Butter - 50g/4tblspn/ 1/2 stick   in room temperature

Condensed milk - 1/2 Can (200g)

All purpose Flour - 1 cup

Baking powder - 1/2 tspn

Cocoa powder - 3 tblspn

Baking soda - 1/2 tspn

Vanilla Extract - 2 tspn

Coco cola - 1 can ( or hot water)

Preparation

1.Sieve all purpose flour (maida), baking powder, baking soda and cocoa powder twice. (dry ingredients). Keep it aside.

2.Take butter and condensed milk in a mixing bowl.Beat it in a low speed .Add vanilla extract and mix well.

3.Take all the dry ingredients All purpose flour,baking powder,cocoa powder,baking soda in an another bowl and combine well.

4.Add the wet  ingredients (butter + condensed milk + vanilla essence) with the dry ingredients (ie flour + baking pwd + cocoa pwd + baking soda) and mix both until well combined.Add coco cola little by little and blend it until required consistency .

5.Preheat the oven to 350 degree F. Pour the batter into a greased baking tray and bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean..

Black Forest Cake

Ingredients

Eggless chocolate Cake - 2 (for 2 layer cake )

Whipped cream - 300 ml

Cherries - 1 cup

A bar of milk chocolate – Make chocolate shavings out of the bar and keep refrigerated till use.

Orange Juice - 1 cup

Preparation
1.Keep one layer of the cake on the serving plate.
2.Sprinkle 3-4 tablespoons of orange juice on it.
3.Now spread 2-3 tablespoons of whipped cream on top of the cake.
4.Add the chopped cherries on top.
{Repeat with other layers if you want to make 3 layer cake)
5.Cover the cake completely with whipped cream on all sides and the top.
6.Level the top and sides with a broad spatula dipped in chilled water.
7.Decorate the top with chocolate shavings and cherries. Keep chilled in the fridge till use.

Vatha kulambu - Tamilnadu Recipe

Ingredients

Sundakkai Vathal (Turkey Berry) - 1 1/2 tblspn

Manathakkali (black nightshade) - 1 1/2 tblspn 

                                               { You can prepare this with Either  Manathakkali (black nightshade) or sudakkai (Turkey Berry) Vathal  }

Tamarind - lemon sized ball

Vatha kulambu powder - 2 tbsp
Sesame seed oil - 3 tbsp 
Curry leaves - 1 spring
Salt to taste

Mustard seeds - 1 tsp
Fenugreek seeds- 1/2 tsp
Red chilli - 2 (broken into two)
Asafoetida/Hing- 1/4 tsp

Preparation

1.Soak tamarind in approximately 3 1/2 cups of warm water and extract thick juice.

2.Heat sesame oil  in a heavy bottomed pan, add mustard seeds, when they splutter, add fenugreek seeds, asafoetida, dry red chilli , curry leaves and sundakkai vathal & Manathakkali.

3.Saute for a few minutes, then add tamarind extract, vatha kulambu powder,turmeric powder and salt required .

4.Let it boil till the raw smell of the tamarind goes and the gravy reaches a saucy consistency.

Serve with Rice and pappadam.

Cherupayar/Moong Dal Payasam (Kerala Parippu Payasam)

Ingredients

Cheru payar / pasi paruppu / moong dal -1/4 cup

Grated jaggery  -3/4 cup
Ghee - 3 tblspn
Unsalted cashew nuts -10
Raisins - A few
Thick coconut milk (onnaam paal) -1cup
Thin coconut milk (rendaam paal) - 3/4 cup
Cardamom, crushed - 4 or 5

Preparation

1.Roast the parippu in a dry pan until it turns golden brown. 

2.Add the thin coconut milk (rendaam paal) and pressure cook for 3-4 whistles .

3.Add some water to the grated jaggery and heat it on medium flame until it begins to melt. Stir well until the jaggery fully melts, strain, and mix in with the cooked dal. 

4.Bring to boil and add the thick coconut milk.Do not boil after adding the thick coconut milk.

5.Add the crushed cardamom and remove from stove.

6.Heat ghee in an another pan and add the cashew nuts and raisins. When the nuts turn golden brown and the raisins have puffed up, remove and add to the payasam. Mix well.

Princess Barbie Doll Cake

Ingredients 

Yellow Cake mix - 2 Pack  

                                          {Basic 8" Vanilla sponge cake - 2 ( I made one and cut into two)

                                            Basic 6" Vanilla sponge cake - 1 

                                            Basic 4" Vanilla sponge cake -1}Here is the recipe for Basic vanilla cake

Vanilla frosting- 3

Red food color- a pinch 

Barbie doll (11 1/2 inches tall)-1

Star-shaped candy decors 

Preparation

1. Using the Yellow cake mix ,make two 8" vanilla sponge cake and one 6" vanilla sponge cake and one 4" vanilla sponge cake. Here is the recipe for Basic vanilla cake.

2.Cool the cake completely, about 1 hour. Chill cake in freezer 45 minutes before cutting to reduce crumbs, if desired.  Cut 2-inch-diameter hole in center of all 4 cake layers. 

4 . Spoon frosting into large bowl. Stir in enough food color until desired pink color. Place one 8-inch cake on serving plate; spread 1/3 cup frosting over top. Top with second 8-inch cake; spread with 1/3 cup frosting. Repeat with third layer; top with larger bowl cake layer, cut side up. Spread with a small amount of frosting. Top with rounded bowl cake layer, cut side down. Trim side of cake if necessary to make a tapered "skirt." 

5. Spread thin layer of frosting over side and top of layered cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting. 

6. Wrap hair and lower half of doll with plastic wrap. Insert doll into center of cake. 

7. Fit #24 star tip into decorating bag. Spoon 1/4 cup pink frosting into decorating bag; set aside. Starting at waist of doll, frost cake with downward strokes to make ruffled skirt. Use star tip to cover bodice of doll and add decoration to skirt if desired. Gently press star decors into frosting to decorate neckline and skirt. Unwrap hair if necessary. Store cake loosely covered.