Sharkarra varatti / Banana chips coated with jaggary

Preparation time- 5 mins

Cooking time-  20 mins 

Total time- 25 mins

Sharkarra varatti / Banana chips coated with jaggary

Ingredients :

1. Banana - 3no.
2. Curd - 200 ml
3. Oil -200 ml
4. Jaggery - 250 gm
5. Ghee - 4 tsp
6. Cardamom - 4 no.
7. Dry ginger - 1 tsp
8. Cumin Seeds - 1/2 tsp   

Method:

Step 1: Mix two glass of water with curd. Peel the skin of banana, cut into cube sized pieces and put it in the above mentioned solution for 30 minutes. Then, drain the water and keep it aside.

Step 2: Warm the oil on medium flame and fry the bananas till it becomes crispy and golden color.

Step 3: In another pan, boil one glass of water and add jaggery in it. Stir it well, till it becomes moderate thick. Add cardamom, cumin and dry ginger powder in it. 

Step 4: Finally, add fried bananas and ghee and stir it well. Allow it to cool. Store it in a glass air sealed container. Keep it in dry place.

 Now, crispy banana chips coated with jaggery is ready

Orange sponge cake

Orange Sponge Cake

Preparation time- 10 mins
Cooking time-  20 mins 
Total time- 30 mins

Ingredients :

1. Corn flour-2 tsp
2. All purpose flour/Maida- 1 cup
3. Baking powder-1 tsp
4. Salt-1/2 tsp
5. Egg-3 no.
6. Powdered sugar- 1 cup
7. Vanilla essence-1 tsp
8. Butter- 20 gm
9. Milk- 2 tsp
10. Orange juice- 100 ml
11. Orange peel (grated)- 2 tsp

Method:

Step 1: Take maida, corn flour, baking powder and salt in a strainer,sift it two times and keep it aside.

Step 2: Take three eggs and powdered sugar in a bowl, stir it well and double boil it until the sugar dissolves. Using handheld electric beater, beat it continuously till the mixture turns into thick paste. Then, add vanilla essence, orange juice, grated orange peel and mix it well with beater.

Step 3:Take butter and milk in a bowl and heat it in microwave mode at 540 F for 2 minutes and allow it to cool.

Step 4:Add sifted flour and melted butter into beaten mixture. Fold it gently with wooden spatula. Take cake pan, apply butter liberally and dust it with maida and spread butter paper. Pour the prepared mixture in the cake pan and tap it on both sides to expel the air bubbles.

Step 5: Pre heat the oven at 180 Degree Celsius and bake the cake in conventional mode at 180 Degree Celsius for 20 minutes. After 20 minutes, insert a long stick into the baked cake and withdraw it. If the stick is sticky, you have to bake it for another 5-10 minutes.

Step 6: Take the pan from oven and allow it to cool.

This cake is very soft and even if you keep it in refrigerator for 2-3 days, still it will be very soft....really!!

               Now, spongy orange cake is ready

Tender Mango Pickle

Tender Mango Pickle
Preparation time-  3 months
Cooking time-10 mins
Total time- 10 mins

Ingredients:

1. Salted tender mangoes- 1 kg ( Keep tender mangoes in saline water (4 cups of  boiled water and 250 gm of salt) in a glass jar for three months)
2. Fenugreek seeds-1 tablespoon
3. Ginger(chopped pieces) - 50 gm
4. Garlic (chopped pieces)- 50 gm
5. Dried red chilly- 15 no.
6. Vinegar (Acetic acid)- 100ml
7. Salt- as needed
8. Mustard - 4 tablespoon
9. Gingelly oil- 250 ml
10. Chilly Powder- 8 tablespoon
11. Turmeric powder-3 tablespoon
12. Curry leaves- 30 no.

Method:

Step 1: Take a pan, pour oil and warm it. Add crushed mustard seeds, fenugreek seeds, red dried chilly and curry leaves.

Step 2: After a few minutes, add garlic and ginger, cook it for a minute.

Step 3: Add chilly powder and turmeric powder, after a minute, switch off the flame. Then, add vinegar and mix it well.

Step 4: Finally, add salted tender mangoes and mix it well. Serve after two weeks.

Tips and warnings

• Use glass jar always for storing pickle.
• Keep it in room temperature for 48 hrs and then keep it in fridge for months (I prefer this method).
• If the pickle is covered with oil, you can keep it in room temperature for months, as the oil acts as a preservative. 
• When you take the a portion of pickle from bottle, slant the jar and take the mango pieces without oil.
• Cook it in a medium flame.
• If it is a maiden attempt, start with a small quantity, because, it needs experience to bring the balance in sour, spicy and salty taste of tender mango pickle.
  Now, spicy tender mango pickle is ready

Carrot Pickle

Carrot Pickle

Preparation time- 12 hrs
Cooking time-10 mins
Total time- 10 mins

Ingredients:

1. Carrot (Sliced)- 1 kg
2. Fenugreek seeds-1 tablespoon
3. Ginger(chopped pieces) - 50 gm
4. Garlic (chopped pieces)- 50 gm
5. Dried red chilly- 15 no.
6. Vinegar (Acetic acid)- 100ml
7. Salt- as needed
8. Mustard - 4 tablespoon
9. Sunflower Oil/ gingelly oil- 250 ml
10. Chilly Powder- 8 tablespoon
11. Turmeric powder-3 tablespoon
12. Curry leaves- 30 no.

Method:

Step 1: Mix carrot pieces with salt and turmeric powder. Keep it for 12 hrs in a glass jar.

Step 2: Take a pan, pour oil and warm it. Add mustard seeds, fenugreek seeds, red dried chilly and curry leaves.

Step 3: After a few minutes, add garlic and ginger, cook it for a minute.

Step 4: Add chilly powder and after a minute, switch off the flame. Then, add vinegar and mix it well.

Step 5: Finally, add carrot pieces and mix it well. Serve after two weeks.

Tips and warnings

• Use glass jar always for storing pickle.
• Keep it in room temperature for 48 hrs and then keep it in fridge for months (I prefer this method).
• If the pickle is covered with oil, you can keep it in room temperature for months, as the oil acts as a preservative. 
• When you take the a portion of pickle from bottle, slant the jar and take the carrot pieces without oil.
• Cook it in a medium flame.
• If it is a maiden attempt, start with a small quantity, because, it needs experience to bring the balance in sour, spicy and salty taste of carrot pickle.
  Now, spicy carrot pickle is ready

Egg Scrambled Cheese Pizza

Egg Scrambled Cheese Pizza

Preparation time- 5 mins
Cooking time- 10 mins 
Total time- 15 mins

Ingredients (for 4 servings):

1. Pizza base- 1
2. Chopped tomato- 1/2 cup
3. Chopped capsicum- 1/2 cup
4. Chopped onion- 1/2 cup
5. Tomato - 2 no.
6. Cumin Seeds - 1 pinch
7. Cheese-1 cube
8. Vinegar/wine-1/2 tsp
9. Butter-1 tsp 
10. Egg-2 no.
11. Pepper powder- 1 tsp
12. Sugar- 1 pinch
13. Salt-1 pinch  
14. Mayonnaise - 4 tsp

Method:

Step 1:  Boil the tomato in water for 6 minutes, peel the skin and grind it in a mixer grinder (tomato puree).

Step 2: In a pan, melt the butter, add cumin seeds, tomato puree and let it saute for a few minutes.Then, add few drops of vinegar/ wine, sugar and salt also. Allow it to cool.

Step 3: Take a pan,  scramble egg with pepper powder.

Step 4: Take pizza base and apply tomato sauce and mayonnaise on top of it. Spread equally with a oil brush.

Step 5: In a bowl, mix all vegetables and spread on top of the pizza. After that spread scrambled egg.

Step 6: Grate cheese on top of it.

 Step 7: Preheat the oven 200 Degree Celsius, bake it for 8 minutes and then, grill it for 1 minute. Serve it warm.

Tips and warnings

• For baking and grilling pizza, use high metal rack

Now, yummy Egg Scrambled Cheese Pizza is ready