Strawberry Scones

Self cooking photograph

all purpose flour	2 cups
sugar	1/3 cup
baking powder	2-1/2tsp
salt	1/4tsp
butter	1/3 cup - cold
strawberries	100g - chunks
milk	2/3 cup
Method:
Whisk together the flour, sugar, baking powder and salt.
Cut the cold butter into small cubes and rub in the flour with hands or a pastry blender.
Keep rubbing with hands till it resembles breadcrumbs.
Now stir in the strawberries without crushing.
Add the milk and stir until just combined. Do not over mix.
Transfer to a lightly floured surface and knead the dough for half a minute.
Now roll the dough into a 7 inches circle and about 1-1/2 inches thick.
Cut this circle into 8 triangles.
Transfer to the prepared baking sheet and then brush the top with milk.
Bake in a preheated oven at 200 C for 15 to 20 minutes or until a thin skewer inserted in the center comes out dry.
Remove from oven and let it cool completely.
Enjoy with breakfast tea or coffee.
Serves 8.

Capsicum Kayras - Ramadan Special

Self cooking photograph

capsicum	4-5 medium, cubes
potatoes	2, medium, cubes
split bengal gram	2tbsp
grated coconut	1/4 cup
peanuts	2tbsp
coriander seeds	1tbsp
sesame seeds	2tbsp
cumin seeds	1tsp
fenugreek seeds	1/4tsp
dried red chillies	4
mustard seeds	1/2tsp
turmeric powder	1/4tsp
salt	to taste
sugar	1/2tbsp
tamarind paste	2tbsp
oil	2-3tbsp
Method:
Dry roast coconut, sesame seeds and cumin seeds until they change colour.
Seperately heat 1/2tbsp oil in a frying pan and fry lentil, coriander seeds, fenugreek seeds and red chillies.
Grind lentil mixture with coconut mixture, tamarind paste by adding 3/4 cup of water.
Add remaining oil, add mustard seeds and peanuts; saute for 4 minutes.
Add potatoes, turmeric powder, salt and sugar.
Cover and cook on low heat for 5 minutes.
Add capsicum and again cover and cook for another 5 minutes.
Add grinded paste, 1-1/2 half cup of water; mix well.
Cover and cook on low heat for 10 minutes or untill vegetables are cooked.
Increase the heat and keep on stirring on high flame until oil seperates the gravy.
Serve hot with chapati, naan or any bread.
Serves 4 to 6.

Vegetable Korma

Self cooking photograph

cauliflower	1 medium, florets
capsicum	1 large, cubes
potatoes	2 medium, cubes
onions	2, chopped
tomatoes	2, peeled & chopped
green chillies	2, slitted/ chopped
garlic/ginger paste	1tsp
yogurt	150ml
cream	100ml
stock or water	200ml
red chilli powder	2tsp - adjust to taste
cumin powder	1tsp
coriander powder	1tsp
turmeric powder	1/2tsp
garam masala pwdr	1tsp
salt	to taste
oil	4tbsp
Method:
Heat oil, add onions, stir for 2 minutes on medium heat.
Add garlic/ ginger paste and stir for further 2 minutes.
Add potatoes and stir for further 3 minutes.
Now add tomatoes, cauliflower, capsicum and all the spices including salt.
Cook for 3 minutes and stir in stock; bring it to the boil.
Reduce heat, cover and simmer for 25 minutes.
Stir in yogurt and cream; mix well.
Cook uncovered for further 5 minutes on medium heat.
Cover and remove from heat.
Serve hot with boiled rice or chapati.
Serves 4 to 6.