French Toast

Sweet variation of omelette...
Tastes awesome!!     Looks awesome!!

Ingredients:
2 Eggs
5 Bread slices (I used wholemeal bread)
3/4th cup milk
Nutmeg powder (optional)
Cinnamon powder (optional)
Salt
Sugar
Parsley flakes
Butter

Procedure:
1. Take a mixing bowl, and beat 2 eggs.
2. Next add milk and add in the sugar, nutmeg powder and cinnamon powder and pinch of salt and mix well.
3. Take a pan and spread some butter over it.
4. Dip the bread in the mix for a second on either sides and place it on the pan.
5. Once its golden brown, flip it on the other side.
6. Sprinkle some Parsley flakes.
7. Turn back to the other side.
8. Repeat the same with all the bread slices.

The delicious French Toast is ready.
Serve it hot with some honey or maple syrup.

Palak Thepla

Theplas are very similar to Parathas. The only difference being that the Thepla dough is prepared by mixing the ingredients in Yogurt or curd rather than water.
Just this small change makes the theplas really delicious.
The addition of the kasuri methi gives another rich flavor to these theplas.

Ingredients:
Palak/ Spinach leaves - 1 cup
Wheat flour - 3 cups
Dried Fenugreek leaves/ Kasuri Methi - 1 tbsp (Optional)
Yogurt/ Curd - ard 2 tbsp
Salt
Ajwain - half tsp
Chilli powder - half tsp
Corainder powder - half tsp
Oil

Procedure:1. First separate the palak leaves from the bunch and clean the palak leaves with water 2-3 times and then chop it finely and keep aside.
2. In a mixing bowl, add the chopped palak, kasuri methi, ajwain, wheat flour, salt, coriander powder and mix well.
3. Next slowly add the yogurt and mix it in the dough. Knead the dough tightly. Add yogurt as necessary. Knead well to form a firm dough.
3. Make small balls from the dough.
4. Take each ball and roll it into a thin paratha.
5. Fry with oil on both sides.

The delicious Palak Theplas are ready to serve.
Serve them with curd or chutney

Notes:
1. You can add some oil while preparing the dough. I have not added, but yet they turned super awesome

Carrot Cake (Using left over sugar syrup)

I had  loads of sugar syrup left over from the Gulab Jamuns.

Usually i try to prepare some sweet dish using that.

This time , i tried it in my cake and the result was not bad.

Ingredients:

Carrots grated - 1

Whole meal self raising flour - 1 cup

Sugar syrup (left over) - 1 cup

Nutmeg powder - 1 tsp

Cinnamon powder - 1 tsp

Eggs - 2

Olive Oil spread - 1 tsp (Optional)

Mixed nuts- walnuts, cashew nuts, raisins, almonds - 1/2 cup

For Garnishing:

Nutella
Cake Sprinklers

Procedure:

1. Take a mixing bowl. Beat 2 eggs.

2. Next add the whole meal self raising flour and the sugar syrup.

3. Add the grated carrots gradually and mix the ingredients.

4. Add the nutmeg powder and the cinnamon powder and the olive oil spread and mix.

5. Finally add in the nuts and mix well. The batter is ready.

6. Grease the baking tray with olive oil spread. Pour in the prepared batter and spread it uniformly.

7. Sprinkle some nuts on the top.

8. Preheat the oven at 180 degrees for 10 minutes and bake the cake for around 25 minutes. 

9. The baking time depends on the oven. Insert a fork in the cake. If it comes out clean, cake is ready.

10. Once ready, place it on a wire rack to cool down.
11. Once it cools down, spread a layer of nutella.
12. Next sprinkle the cake sprinkles.

Cut the cake and its ready to be served

Bread Pizza

Bread Pizza....Enjoy the deliciousnous of the pizza on a slice of bread!!

Ingriedients:
Bread slices
Shredded cheese
Olives
Tomato sauce
Butter
Boiled Corn kernels
Tomatoes
Bell Peppers

For Seasoning:
Oregano
Parsley flakes
Pepper
Salt

Procedure:
1. Pre-heat the oven at 180 for 10 mins
2. In the mean time, on a wire rack, arrange the bread slices
3. Spread butter followed by tomato sauce.
4. Sprinkle the veggies like olives, corn, bell peppers, etc
5. Sprinkle salt and pepper  and then cheese.
6. Bake it for 10 mins

Bread Pizza is ready.
Sprinkle with Oregano and Parsley flakes before serving.

Puris

This is a type of an Indian Bread loved by all, especially the kids.
It goes well with potato bhaji or Chole or any other gravy.

 

This is a very basic preparation of Puris - to start with.
Variation will follow soon...

Ingredients:
Wheat flour - 4 cups
Salt
Ajwain/Carom seeds - 1 tsp

Kasuri methi - 1 tsp (optional)
Water - preferably warm
Oil - deep frying

Procedure:
1. Mix all the ingredients and prepare a stiff dough. Cover it and keep it aside
2. Make small balls and roll it to form a small round shapes.
3. Prepare all and keep aside.
4. Take vok, and add 4 cups oil and let it boil.
5. Once the oil is hot, drop the rolled puri in the oil. Fry it on both sides.
6. It should puff like a fulka.
7. Take it out and drain it on the tissue paper (to soak the oil)

Serve with hot potato bhaji or Chole

Baked Pasta

Baked Pasta was running in my mind for quite some time. I was waiting for a good opportunity to try it.
This time, I had my freeze full of lovely veggies which were perfect for this recipe. Also I had loads of cheeses in my freezer.
I grabbed this opportunity t try the baked pasta for the first time, with lots of nervousness.

BINGO!! It came out super awesome!!

 

An easy to prepare and never failing recipe...here it goes...
Ingredients:
Pasta
Broccoli florets
Corn
French Beans
Olives
Shredded Parmesan Cheese
Tomato Sauce
Salt
Pepper
Parsley flakes
Olive oil - 1 tsp
Minced garlic
Butter - for lining tray

Procedure:
1. Cook the pasta with a pinch of salt as per the package instructions and keep it aside. Pasta should not be overcooked. It works well if it is little undercooked.
2. Pre heat the oven at 200 degrees. In the mean time, take an oven tray, grease it with butter.
3. Add in the boiled pasta. Next add some tomato sauce and mix well.
4. Add in the broccoli florets, French beans, olives and corn and mix.
5. Ad some more tomato sauce, pinch of salt, some cheese, olive oil, minced garlic and parsley flakes
6. Spread it evenly on the baking tray.
7. Top it with lots of Parmesan cheese and then sprinkle parsley flakes.
8. Place it in the oven for 10mins

The very yummy super delicious baked pasta!!

Batata Poha

Batata Poha is a typical breakfast served in all Maharastrian homes and loved by everyone.
I usually prepare this on weekends and hence my we look forward to weekends to enjoy this.

I have prepared this by ading potatoes to the spiced poha, which makes it Batata Poha. Batata is potatoes in marathi.You can skip the potatoes to prepare Kanda Poha, where kanda meaning onion in marathi.

Ingriedients:
Poha\ Avalakki\ Beaten rice - 4 cups
1 Onion - finely chopped
Green chilies - 2
Karipatta leaves
Hing
Saunf\ Fennel seeds - half tsp
Mustard - half teaspoon
Jeera/Cumin seeds- half teaspoon
Chilli powder - half teaspoon
Green peas - handful
Roasted peanuts - handful
Haldi powder\ Turmeric- half teaspoon
Oil
Boiled potatoes - 1 (finely chopped)
Water - 3 cups
Salt
Sugar - 1 tsp

For garnishing:
Coriander leaves - finely chopped
Lahsun Sev
Grated coconut
Lemon juice

Procedure:
1. Take  the poha in a bowl and wash it nicely. Keep it aside for 20 mins. Add some turmeric powder, salt and sugar
2. Take oil in a kadhai. Add mustard. Once it splutters, add jeera, saunf, Karipatta leaves and green chilies.
3. Next add the chopped onions and a pinch of salt. Also add the green peas, chopped potatoes and the roasted peanuts.
4. Once the onion turn golden brown, add the chili powder and turmeric powder.
5. Next add the poha and mix well
6. Add salt as per taste and cover it with lid and let it cook on a low flame for about 5 minutes.

The delicious Batata Poha is ready.
Sprinkle lemon juice and garnish it with grated coconut, lahsun sev and chopped corainder leaves (in that order).

Pineapple Sheera

Happy Shravan to you all!!
This is a late post. and hence the late wishes!
This Janmashtami, I prepared this delicious pineapple sheera.
It is just a simple variation of the normal sheera, with the addition of pineapples.

Ingriedients:
Rava - half cup
Sugar - little less than half cup
Milk - 2 and half cups
Ghee - 4 tablespoon
Nuts
Cardomom /Elaichi powder - 1 teaspoon
Pineapple - half cup - finely chopped

Procedure:
1. Take 4 teaspoon ghee in a vok and roast the rava till it turns golden brown. Also add the nuts after some time and roast it.
2. Once it is done, you will get a nice aroma fo the roasted rava.
2. Add the milk and sugar and mix well. Cover it with the lid and let it cook for around 10 minutes on a low flame.
3. Finally add the elaichi powder and the chopped pineapples and switch off the gas.

The delicious Sheera is ready for Naivadya.

Tastes best when served hot or chilled

Note:
1. I have used canned pineapple, But would suggest to use fresh ones.
2. In case you are adding canned pineapple, add the sugar syrup of the pineapple and cut down on the sugar

Bruschetta with Tomatoes, Basil, Fetta and Olives

This is one of the simplest Italian recipes I have known so far.
Simple to cook, healthy to eat and delicious to gobble.

Definitely a must try!!

Ingredients:
Baguette bread
Gourmet Tomatoes - 2
Danish Feta
Olives - half cup
Basil - 10 gms
Olive Oil Spread/ Butter
Garlic - half pod - minced
Salt
Freshly ground pepper

Procedure:
1. Finely chop the tomatoes, olives and basil and put them in a mixing bowl.
2. Add the minced garlic. Crumble and add in the fetta and mix well. Keep aside.

3. Preheat the oven at 180 degrees
4. In the mean time, cut the brushetta bread into thin slices
5. Arrange it over a wire rack. Spread the butter or olive oil spread on the top of all the bread slices
6. Using a spoon, spread the tomatoes, feta, basil mix on each of the bread slices.
7. Bake them in the oven for 10 minutes.

The delicious Tomatoes, Basil and Feta Bruschetta is ready to serve.

Sprinkle some salt and pepper while serving!

CousCous Salad

CousCous are small steamed balls of semolina and is staple food of the North African cuisine.

It is highly versatile dish and can be had as a main course or added as a side. CousCous can be served with roasted veggies, chick peas or even with meat or fish.

CousCous is most commonly used in Salads. Here is a healthy and super delicious recipe of CousCous Salad. I have roasted the veggies and tossed them with cooked CousCous along with olives, feta, carrot and greens. Finally I added Italian Salad dressing to make it a pleasure.

Ingredients:
Couscous - 1 cup
Pumpkin
Red Bell-peppers - 1
Olives
Carrot
Feta cheese
Red Cabbage
Greens  - Baby spinach, Rocket Salad, Radish leaves
Salad dressing (I used Italian Salad Dressing)
Nuts - roasted cashew nuts or walnuts
Pepper
Salt
Olive oil

Procedure:
1. Chop the pumpkin into cubes and the Red Bell-peppers into long slices. Place them in a bowl, sprinkle 1 tsp Olive oil, and add pepper and salt and mix well.
2. Preheat the oven at 180 degrees. Line the baking paper on the tray and arrange the pumpkin and bell peppers on the tray and bake them for 20 mins till cooked
3. Cook the Couscous as per package instructions. Add salt while soaking in the water.
4. In the meantime, grate the carrot and finely chop the red cabbage and keep aside
5. Take a big bowl, add the cooked Couscous, then add the baked pumpkin and bell peppers.
6. Add the grated carrot, red cabbage, the green salad leaves and olives. Next sprinkle some salt if needed.
7. Finally crumble and sprinkle the Feta. Add in the nuts.
8. Finally add the Salad Dressing and mix well

The Couscous Salad is ready.
Enjoy it as a side or main coarse.

Notes:
1. Prepare it with different veggies every time to give a nice variation. I have tried using roasted cauliflower, boiled broccoli, cooked sweet corn and they are all awesome.
2. Try with different types of salad dressing. You can also add Aoili or Mayonnaise for a variation.

Panchmel Dal\ PanchRatan Dal

Panchmel Dal as the name suggests is prepared with five types of dals and seasoned with garlic, red chilies and garam masala.
The combination of five types of dal makes it super healthy and super tasty.

One day instead of your normal dal, you can try this recipe as a variation.

Ingredients:
Green Moong Dal - 2 tbsp
Arhar / Tur Dal - 2 tbsp
Masur Dal - 2 tbsp
Urad Dal - 2 tbsp
Chana Dal - 2 tbsp (I skipped this one as it was missing in my pantry)
Ginger - Garlic paste - 1 tbsp
Garlic petals - 7-8
Onions - 1 (finely chopped)
Tomato - 1 (finely chopped)
Jeera \ Cumin seeds - half tsp
Garam Masala - 1 tsp
Turmeric powder - half tsp
Chilli powder - half tsp
Coriander powder - half tsp
Red chilies - 2
Hing
Ghee - 2 tbsp
Salt
Water
Cilantro (for garnishing)

Procedure:
1. Mix the dals togather and wash them niecly. Soak them in hot water for around 30 mins
2. Cook the dals in the pressure cooker and keep it aside.
3. Take a kadhai, add Ghee.
4. Once hot, add Jeera seeds. Once they splutter, add chopped garlic petals, red chilies and hing.
5. Add the chopped onions. Once they are golden brown, add the chopped tomatoes.
6. Add the chili powder,turmeric powder, coriander powder and garam masala and mix well.
7. Finally add the boiled dals and salt as needed and let it cook for another 5 minutes.
8. Garnish with Cilantro

The delicious Panchmel Dal is ready
Serve it hot with steamed rice or Jeera Rice.

 

Pad Thai Stir Fry Noodles

For a long time, I wanted to try a recipe with some variation of noodles. The previous day, We had ordered Thai food in office and they had served this delicious Pad Thai Noodles.

I got my pick on the noodles. Thought of trying the Pad Thai noodles this weekend. Looked up many sites on the net and came up with my recipe. The try was super hit. The noodles tasted awesome.

Here goes my version of the Pad Thai Stir Fry Noodles.

Ingredients:
Pad Thai Noddles
1 Onion - chopped
Broccoli
French Beans
Cauli Flower florets
Carrots - cut into long strips
Olive Oil - 2 tbsp
Garlic - 4-5 petals
Water
Salt
Ground Pepper

For Garnishing:
Peanut powder
Lemon wedges

For Sauce:
Soy Sauce - 1tbsp
Fish Sauce - 2 tbsp (I skipped this)
Tamarind paste - 1 tsp
Brown sugar - 1 tsp

Procedure:
1. Cook the pad thai noodles as per package instructions.I have soaked pad thai noodles in hot salted water for 10 minutes with lid on.
2. In the meantime, prepare the sauce by mixing all the sauce ingredients.
3. Next add olive oil to the wok and stir fry all the veggies. I have used Broccoli, French Beans, Cauli flower and carrots. Add a pinch of salt and pepper to the veggies.
4. Take the veggies aside and in the same wok, add some more Olive oil if needed. Add the chopped garlic and then the boiled pad thai noodles and then finally add the sauce. Add salt if needed.
5. Mix them well and keep aside.

Serving:
1. While serving, take a bowl, add the stir fried noodles.
2. Next top them with the stir fried veggies.
3. Sprinkle peanut powder
4. Squeeze lemon juice

The delicious Pad Thai Noodles is ready.

Shepu Rice/ Dill Leaves Pulav

Dill is basically a aromatic herb which is native to Mediterranean and East European regions. But it is also commonly found in Goa, Maharashtra and Karnataka.It is commonly known as Shepu in local slang.

It has immense health benefits. It contains many anti-oxidants, vitamins like niacin, pyridoxine  and dietary fibers, which help to control blood cholesterol levels. Dill is a good source of minerals like copper, potassium, calcium, manganese, iron, and magnesium. It helps in the secretion of bile and digestive juices, which further aid easy digestion. It helps stimulates the appetite as well. It is rich in calcium, which lowers the bone loss. This herb is fortifying in nature, by virtue of which it provides considerable strength to the body. And many more to pen down.

I usually do not prepare this vegetable. But after learning about all the health benefits, I could not miss it in my kitchen.

Here is the simple recipe of Shepu Rice.

Ingriedients:
1 bunch dill leaves (Shepu) - cleaned and chopped
1 Carrot - chopped
Green Peas - half cup
Basmati rice - 1 cup
Biryani Masala - half tsp
Bay Leaf - 2
Cloves - 3
Cinnamon - 1 small stick
Oil
Water
Salt

Procedure:
1. Wash the rice and keep it aside for around 30 minutes.
2. In a steel pressure cooker, pour 2 tablespoon oil, add cloves, cinnamon and bay leaf
3. Add the chopped dill leaves, chopped carrots and green peas with a pinch of salt..
4. Next add the Biryani Masala
5. Finally add in the washed rice and mix well
6. Add 2.5 cups of water and required amount of salt (as per taste) and pressure cook it for 3-4      whistles.
7. Once the cooker cools down, gently mix.

The delicious and Healthy Shepu rice is ready.
The aroma of the shepu fills the whole house and you will fall in love with it.
Serve it hot with raita, pickle and papad.

Crispy Baked Potato Fries

French Fries...Who does not love them...

The only thing that keeps me away from these delicious french fries is the fact that it is deep fried.

Last weekend, I tried baking these potato wedges instead of deep frying.
And the result was amazing.
They taste as great as the deep fried version and you can enjoy them guilt free.

Ingredients:
2 Brushed Potatoes
Olive oil - 1 tsp
Salt - as needed

Procedure:
1. Pre-heat the oven at 180 degrees for 10 mins.
2. In the mean time, wash and slice the potatoes into long wedges.
3. Put them in a mixing bowl, sprinkle olive oil and salt.
4. Cover the baking tray with the baking paper and spread the potato wedges evenly on them.
5. Bake for 15 mins.
6. Flip over to other side and bake for another 10 mins.

The Crispy Baked Potato Fries are ready.

Toss them with Chat Masala and serve them with lemon wedges.

Phodnicha Bhaat/ Maharashtrian Fried Rice

Phodnicha Bhaat is fried rice version of Maharashtra, which is usually prepared with leftover rice. This spicy fried rice taste so delicious that I cook rice specially for this fodnicha bhaat. My entire family is in love with this recipe.

It can be easily prepared in the mornings and packed for lunch boxes too!

Here is my version of the Fodnicha Bhaat which turns this sober recipe into a delicacy :)

Ingredients:
Onion - 1
Basmati rice - 1 cup
Salted peanuts - half cup
green peas - half cup
Green chilies - 3
Chilli powder - half tsp
Turmeric powder - 1 tsp
Jeera/Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Hing/Aseofatida - pinch
Cashewnuts - handful
Saunf/Fennel seeds - 1 tsp
Coriander seeds (roughly crushed) - 1 tsp
Garlic cloves (chopped) - 5
Oil - 2 tbsp
Water - 2.5 cups
Salt - as needed

Procedure:
1. Wash the rice and cook it in a pressure cooker(2.5 cups water for 1 cup rice). Keep it aside.
2. In a kadhai, pour 2 tablespoon oil, add the mustard seeds, Once they start spluttering, add the cumin seeds, fennel seeds, coriander seeds and hing.
3. Next add the chopped onions with a pinch of salt. Add also the chopped garlic and the choped green chillies
4. Once the onions are half done, add the green peas, cashew nuts and the salted peanuts.
5. Once onions turn golden brown, add the chili powder, turmeric powder and fry for some time.
6. Finally add the cooked rice and sufficient salt  and mix well.

Serve the hot Phodnicha Bhaat with papad and pickle.

Tomata Bhaji/ Tomato Curry

When we were kids, mom used to prepare Tomata bhaji very often especially on sundays. It is a simple and yet delicious recipe. It is probably one of the very few Goan recipes which do not rely on coconut. I used to love it then. and loved it now also.

So here goes the simple recipe of Tomata Bhaji

Ingredients:
Tomatoes - 4 - chopped
Onions - 2 - chopped
Mustard seeds - half tsp
Jeera/ Cumin seeds - half tsp
Hing
Chilli powder - 1 tsp
Turmeric powder - 1 tsp
Garam masala - 1 tsp
Green chillies - 2
Jaggery - 1 tbsp
Curry leaves - 4-5
Oil - 2 tpsp
Salt - as needed
Water - half glass
Cilantro - for garnishing

Procedure:
1. Take a pan, add 2 tbsp oil and next add mustard seeds.
2. Once they splutter, add cumin seeds and hing
3. Next add green chillies and curry leaves.
4. Add in the chopped onions and a pinch of salt and fry for some time
5. Once they turn golden brown, add the chili powder, turmeric powder, garam masala and finally add the chopped tomatoes.
6. Add half glass water (preferably hot water) , jaggery and salt as needed.
7. Let it cook for around 10 mins.

8. Garnish it with chopped cilantro

The simple and delicious Tomata Bhaji is ready. Serve it with rotis or parathas.

Poss/ Kharwas (without using colostrum milk)

"Poss"... This reminds of of my childhood memories when my grandmother use to prepare this using the colostrum milk. Colostrum milk is the first milk from the cow after giving birth to a calf.

My granny used to add in some whole cream milk in that and steam it to prepare this delicious and super healthy Poss.

Those were the olden village days. Now a days, its really difficult to find colostrum milk. Many times I still long to eat this delicious Poss. A few days back, I just stumbled upon the recipe of preparing Poss without colostrum milk and that got me super excited.

I tried it out at home and was super hit at home.

Ingredients:
Sweetened condensed milk - 1 cup\
Whole cream milk - 1 cup
Curd/ Yoghurt - 1 cup
Cardamom / Elaichi powder - half tsp
Nutmeg powder - quarter tsp

Procedure:
1. Take a mixing bowl, add in all the ingredients and mix well.
2. Pour it in a container and steam it in the pressure cooker for 15-20 minutes removing the whistle (similar to the way how idlis are steamed)
3. Once it cools down, refrigerate it for 2-3 hours. This will help it to set better.
4. Drain out the excess water if any.

That's it :)
The delicious Poss is ready

Serve it chilled

Maharashtrian Kadhi

Kadhi is prepared by cooking besan together with the curd.

Each state in India has its special way of preparing the kadhi. This is a Maharashtrian style of kadhi which I learnt from my mother in law. I have cooked it in a ghee based seasoning of jeera, methi dana and green chillies. Do not skip the methi dana as it gives a peculiar and awesome taste to the kadhi.

Ingredients:
Besan/ Chickpeas flour - 2 tbsp
Curd/ Yogurt - 2 cups
Ghee/ Clarified butter - 1 tbsp
Jeera/ Cumin seeds - 1 tsp
Sauf seeds - half tsp
Ajwain/ Carom seeds - half tsp
Methi dana/ Fenugreek seeds - half tsp
Hing/ Asafoetida - pinch
Green chillies (chopped) - 3
Chili powder - half tsp
Sugar - 2 tsp
Salt - as needed

Procedure:
1. Take a mixing bowl, add the yogurt , sugar and the besan and mix them well and keep it aside. Make sure that besan does not form any lumps.
2. Take a wok, add ghee. Once the ghee is hot, add cumin seeds, fenugreek seeds, ajwain, saunf, hing and green chilies.
3. Next add chilli powder and finally add the besan - yoghurt mix.
4. Add sufficient salt and water.
5. Let it boil uncovered on a medium flame for around 10 mins

The delicious Kadhi is ready to serve. Serve it with khichdi or rice.

Notes:
1. Adjust the sugar depending on the sourness of the curd. The curd I get here in Sydney is really sweet and hence I did not have to add much sugar. If the curd is sour, you may have to add ard 3-4 tbsp sugar.
2. Garnish it with Coriander leaves/ Cilantro. Since I did not have one, I skipped it.
3. You can make onion pakodas and add in the kadhi to prepare kadhi-pakodi.
4. Do not add too much water as the kadhi has to be thick.

Roasted Pumpkin and Sweet Potato Soup

It was really long since I tried any new recipe. and also long time since I added a post on my blog.
Since the time I have joined back to work, I am back to my hectic routine with no much time to dedicate for cooking or blogging!!!
This weekend I decided that I am going to come over it and try a new simple recipe.
And that's how this recipe was born...soup...the simplest thing ever - to prepare as well as gobble

To give a delicious taste, I seasoned the pumpkin and sweet potato with olive oil , salt and pepper and roasted it in the oven before blending it to prepare the soup.

Ingredients:
Pumpkin - 500 gms
Sweet Potato - 1 big
Onion - 1 - chopped
Olive Oil - 2 tbsp
Garlic- 5-6 big petals - chopped
Salt
Ground Pepper

Procedure:
1. Chop the pumpkin and sweet potato into big cubes (along with their skin)
2. Take a mixing bowl, add in the chopped pumpkin and sweet potato. Add Olive oil, salt and freshly ground pepper and mix well.
3. Take a baking tray and spread a baking paper. Arrange the pumpkin and sweet potato pieces on the baking tray.
4. Pre heat the oven at 200 degrees for 10 mins
5. Place the baking tray on the top section of the oven and bake till the pumpkin and sweet potato is soft and cooked. It should take around 15-20 mins depending o the oven. Once they are done, out them back in the mixing bowl and discard the skin of the sweet potato and pumpkin
6. Take a wok and add 1 tbsp olive oil, add the chopped onion and garlic and fry it till the onion is light brown in color and keep it aside.
7. When everything cools down, blend the baked pumpkin and sweet potato together with the fried onion and garlic in a blender.
8. After blending, pour it back in the vok and heat it up. Adjust the salt and pepper as needed.

The delicious Roasted Pumpkin and Sweet Potato Soup is ready.
Serve it steaming hot with baguette bread (or any bread of your choice)

Banana Cake

26th January is a time for double celebration! It is the Indian Republic Day as well as the Australia day.
To celebrate this wonderful day in Aussie style, I prepared this wonderful banana cake.
The aroma of the baking banana cake fills the whole house with joy!

Ingredients:

Whole meal self raising flour - 1 cup

Raw sugar - 3/4th cup

Eggs - 1
Vanilla essence - 2 tsp

Butter/ghee - 2 tbsp

Warm milk - 1/4th cup

Ripe banana - 1
Nuts (Optional)

Procedure:

1. Mash the ripe banana with your hand and keep it aside.

2. Take a mixing bowl and add the whole meal self raising flour and the raw sugar.

3. Add in the egg, butter and vanilla essence and mix.

4. Add the mashed banana and add in warm milk gradually mixing it with the ingredients.

5. Finally add in the nuts and mix well. The batter is ready.

6. Grease the baking tray with butter. Pour in the prepared batter and spread it uniformly.

7. Sprinkle some nuts on the top.

8. Preheat the oven at 180 degrees for 15 minutes and bake the cake for around 20 minutes. 

9. The baking time depends on the oven. Insert a fork in the cake. If it comes out clean, cake is ready.

10. Once ready, place it on a wire rack to cool down.

The delicious banana cake is ready.
Cut it into slices and serve it with a cup of hot chai!