Strawberry Cake

Ingredients:

•  3 to 4 tbsp unsalted butter at room temperature
•  11/4 cups plain flour
•  1/4 tsp salt 
•  1/4 tsp vanilla extract/vanilla essence
•  1/2 cup sugar + 1 tsp for dusting strawberries
•  2 1/2tsp baking powder
•  1/2 cup milk
•  1 cup fresh strawberries chopped
•  a few drops of lemon juice

  

Method:

•  Sprinkle 1 tsp sugar and lemon juice on chopped strawberries and keep aside. This will make them a little moist and juicy.
• Sift together the baking powder, salt and flour.
• Whisk the butter and sugar to creamy texture. Then add a little flour to the butter and sugar mixture. Mix it and then add a little milk and mix.
• Add all the flour and milk little by little stirring to avoid lumps formation throughout.
• Finally, fold in the strawberries to the batter using a spatula. Grease and dust baking pan with butter & a little flour to prevent cake from sticking. Bake in a 375 degrees F preheated oven for about 35-40 minutes.
• Remove from oven and let cool before cutting pieces.

  

KHANDVI

Ingredients :

• 1/2 cup gms flour (besan) 
• 1 cup thin buttermilk 
• Salt To Taste 
• 2-3 pinches turmeric powder 
• 1 tbsp Oil
• 2 tsp Oil 
• 1 tsp Sesame seeds 
• 1/2 tsp Mustard seeds 
• 1 tbsp Coconut scraped 
• 1 tbsp Coriander finely chopped 
• 2 pinches asafoetida 
• 2 green chillies finely chopped 
• 1 stalk curry leaves

Method:

• Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
• Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
• Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
• When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
• Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
• Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
• Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.

Cabbage Raita

Ingredients:  

Yoghurt    -   2 cups

Roasted Cumin Powder    -   tsp

Green Chilies     -   2 Nos

Cabbage Leaves     -   few

Sugar     -   1 tsp

Salt     -   to taste

Ginger     -   1” piece

Coriander Leaves     -   few

Red Chili Powder     -   ½ tsp

Method:

1)    Chop the cabbage leaves after washing them well

2)    Wash green chillies and grind them into a paste

3)    Grind ginger after peeling

4)    Cut coriander after proper washing

5)    Then all ingredients have to be mixed well with yoghurt

6)    Serve this raita chilled.

Beetroot Raita Recipe

Ingredients:  

• 1 Small Beetroot

• ½ Cup Grated Coconut

• 2 Cups Yoghurt

• Salt to Taste

• 1 Tsp Oil

• ½ Tsp Mustard Seeds

• Few Curry Leaves

• Few Coriander Leaves

• 2 Green or Red Chilies

Method:

• Wash, peel, boil and dice beetroot.

• Mix yogurt, coconut, salt, beetroot.

• Heat oil and add mustard seeds.

• When seeds splutter, add red/green chilies.

• Pour over the raita.

• Garnish with coriander and curry leaves.

• Serve chill.