Geetika's Recipes!

a collection of practical recipes

CARROT CAKE

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INGREDIENTS
Carrots, coarsely grated 2 cups
Eggs 3
Sugar 1/2 cup
Whole wheat flour (atta) 3/4 cup
Cinnamon powder 1/2 teaspoon
Salt 1/4 teaspoon
Baking powder 1/4 teaspoon
Soda bicarbonate 1/2 teaspoon
Oil 2 tablespoons

METHOD
Preheat the oven to 180°C / 350°F. Break the eggs into a bowl, add sugar and beat with a hand blender till light and frothy. Sift whole wheat flour, cinnamon powder, salt, baking powder and baking soda into the bowl and mix. Add carrots and mix. Add oil and mix. Pour the batter into a heart shaped silicone mould. Bake in the preheated oven for about forty to forty five minutes. Take the mould out of the oven and set aside to cool. Demould when cooled, cut into slices and serv

Bajra Methi Khakhras

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Ingredients
1/2 cup bajra (black millet) flour
1/3 cup ragi (nachni / red millet) flour
2 tbsp whole wheat flour (gehun ka atta)
1/2 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp finely chopped green chillies
3 tbsp finely chopped fenugreek (methi) leaves
1/4 tsp turmeric powder (haldi)
1 tsp oil
salt to taste

Other Ingredients
2 1/2 tsp ghee for cooking

Method

1. Combine all the ingredients and knead to make a soft dough using enough water.
2. Divide the dough into 5 equal portions and roll out each portion into a 125 mm. (5″) diameter thin circle.
3. Cook 1 circle on a tava (griddle) on both sides using a little ghee until light pink spots appear.
4. With the help of a folded muslin cloth, press the khakhra from all the sides and cook over a slow flame till it is crisp.
5. Repeat with remaining circles to make 4 more khakhras.
6. Cool completely and serve.

Garlic Roti

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Ingredients
1/4 cup jowar (white millet) flour
1/4 cup bajra (black millet) flour

1/4 cup whole wheat flour (gehun ka atta)

1/4 cup quick cooking rolled oats

2 tbsp finely chopped fresh green garlic (hara lehsun)
1/2 tsp chilli powder
salt to taste

1/4 tsp oil for kneading and greasing

1 tsp oil for cooking

Knead all ingredients with water. Roll rotis and cook on tava using little oil.

Palak Bahar

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INGREDIENTS
Spinach, blanched 2 medium bunches
Carrots ,thin diagonal slices 2 medium
French beans ,diamonds 5-6
Cauliflower 1/2 medium florets
Green chillies 3
Oil 1 1/2 tablespoons
Ginger, chopped 1 inch piece
Garlic, chopped 4 cloves
Onions, chopped 1 large
Nutmeg powder 1/4 teaspoon
Cumin seeds 1/2 teaspoon
Tomatoes, chopped 2 medium
Lemon juice 1 teaspoon
Salt to taste
Red chilli powder 1 1/2 teaspoons
Garam masala powder 2 teaspoons
Fresh coriander leaves, chopped 2 tablespoons

METHOD
Puree the blanched spinach along with one green chilli. Chop the remaining green chillies. Heat half the oil, add ginger and garlic and stir fry. Add onion and green chillies and stir fry till onions are pinkish in colour. Add nutmeg powder and continue cooking on medium heat for a couple of minute, stirring frequently. Add pureed spinach, cook it for a minute and add salt. Set it aside. Blanch carrots, French beans and cauliflower. Heat the remaining oil in a frying pan, add cumin seeds and when it starts to change colour, add tomatoes. Cook on medium heat for three to four minutes, stirring continuously. Add blanched vegetables and stir-fry lightly. Add lemon juice and season with salt and red chilli powder. Lastly add garam masala powder and coriander leaves. Spread prepared spinach on a flat serving dish and place cooked vegetables in the center and serve hot.

Gobhi Matar

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NGREDIENTS
Cauliflower, separated into florets 1 medium
Green peas, shelled 1 cup
Olive oil 2 tablespoon
Cumin seeds 1 teaspoon
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Coriander powder 2 teaspoon
Red chilli powder  1/2 teaspoon
Turmeric powder 1/2 teaspoon
Tomato puree 1/4 cup
Salt to taste
Garam masala 1 teaspoon
Dry mango powder (amchur) 1/2 teaspoon
Green chilli, slit 1
Fresh coriander leaves, chopped 1 tablespoon

METHOD
Heat olive oil in a kadai (wok) and add cumin seeds. When they begin to change colour add ginger paste and garlic paste. Sauté for half a minute. Add coriander powder, red chilli powder and turmeric powder. Sauté for another half a minute. Add cauliflower florets, green peas, half a cup of water and tomato puree. Add salt and mix. Cover and cook for eight to ten minutes, stirring occasionally Add garam masala powder and amchur and mix. Garnish with green chilli and coriander leaves and serve hot.