MIX FRUITS YOGURT CAKE

½ cup butter, softened

1 cup sugar

1 tsp vanilla essence

1 egg

2 cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

1 cup mix fruits yogurt

METHOD:

Preheat the oven to 175 degrees C.

Grease & flour a 9 inch pan.

In a large bowl, cream together the butter,

sugar & vanilla until light & fluffy.

Beat in the egg until smooth.

Combine the flour, baking soda, & baking powder,

stir into the batter alternately with the yogurt.

Spread the batter into the prepared pan.

Bake for 50 minutes in the preheated oven,

until a knife inserted into the cake comes out clean.

BUTTER BLACK PEPPER SQUIDS

250 gm squids (cleaned, cut & pat dry)

1-2 tbsp butter

1 tbsp shallots chopped

1 tsp garlic chopped

1 red chilly chopped

½ tsp black pepper crushed

Salt to taste

Spring onion chopped

METHOD:

Fry shallots, garlic, chilly in butter until

light brown.

Add in squids, salt, black pepper &

stir-fry fro few minutes or until cooked.

Once cooked add spring onion mix well

& serve hot.

BITTER GOURD WITH PRAWNS STIR-FRY

1 bitter cord medium size clean & cut

2 tbsp prawns cleaned

1 red chilly cut

1 tbsp shallot cut

1 tsp garlic chopped

¼ tsp turmeric powder

Salt to taste

Curry leaves

1-2 tbsp oil

METHOD:

Heat up oil fry garlic, shallots, chilly &

curry leaves till light brown.

Add bitter cord, prawns, salt & turmeric

powder mix well, cover for 2 minutes &

stir-fry until dry.

Serve hot with plain rice as a side dish or main dish.

GARLIC, BUTTER RICE

1 cup rice, washed & drain

1 ½ - 2 cups water

1-2 tbsp butter

½ tsp garlic

Salt to taste

METHOD:

In the rice cooker melt the butter &

fry the garlic till light brown colour.

Add in the rice & fry for few minutes.

Add salt, water & cook for 20-25 minutes

 or until cooked.

Serve hot with chicken curry, vegetables

or salads