December 24, 2021

Eggless (Christmas) Plum Cake

Eggless Christmas Plum Cake

How To Make Eggless Christmas Cake

Method –

Seive all the dry ingredients and keep aside.

On low flame, keep cooker to preheat. Put 1 packet salt in cooker and close the lid without whistle and rubber. This step is important, no rubber of cooker no lid. Let it pre heat on low flame for 10 minutes.

Now in a bowl, take butter and sugar. Beat till it becomes light and sugar is completely melted.

Now add dry ingredients gradually and mix with light hand.

Add milk gradually and mix again.

Add soaked dry fruits, orange juice and mix the batter very lightly.

Batter should not be over mixed and it should not have any lumps.

Pour the batter in a greased cake tin. Add chopped dry fruits on top of the batter. Tap the tin to remove excess air bubbles.

Place the cake tin in pre heated cooker. Close the lid and bake the cake for 55-60 minutes or till it is completely baked.

You can insert knife and see if it comes out clean and dry then the cake is cooked else let it cook for few more minutes.

Enjoy your plum cake with family and friends. Merry Christmas:)

July 18, 2021

Eggless Orange Pond Cake

Dry Ingredients –

1 Cup Maida

1 tsp baking powder

1/2 tsp baking soda

1/2 cup plus 3 tablespoon sugar powder

Wet Ingredients –

1/2 cup curd

1/4 cup softened butter

Fresh orange juice & orange zest of 2 medium orange

1 tsp vanilla essence

Method –

Take butter and sugar in a bowl. Beat with hand whisk properly.

Now add curd and mix all ingredients together.

Now add dry ingredients and mix with light hand.

Add orange juice, orange zest and mix the batter.

Pour the batter in greased 5-6 inch tin and bake for 50 minutes in pre heated oven.

May 16, 2021

Baingan Mooli Ki Sabzi

Baingan Mooli Sabzi

How To Make Baingan Mooli Sabzi –

Wash chopped brinjal (baingan) and Raddish (Mooli). Keep it aside.

Now heat a cooker. Add 2-3 tablespoon oil to it.

Add 16-18 pieces of adouri (dal wadi) to it. Shallow fry it till it slightly changes colour.

Remove it and keep aside in plate.

Adouri is used mostly in curries in Bihar, mostly during rainy season. It enhances taste of curries. Adouri is like mangodi which is

wadi made with moong dal.

Mattar (peas) dal is grinded into powder mixed with water to form batter. This dal batter is shaped into round small balls and dried in sun for 5-6 days or till it is completely dried. Adouri is stored in containers for long time use for curries.

Add 1/4 teaspoon cumin seeds (jeera) and 1/4 teaspoon carrom seeds (ajwain) to the oil.

Add 1/2 teaspoon asofoetida (hing) to the oil.

Now add chopped veggies to to it and stir.

Add salt and 1 chopped tomato. Cook for 5 minutes.

Now add turmeric powder, cumin powder, red chilly powder to it. Add some more oil as required and cover and cook for another 5 minutes.

After 5 minutes add adouri to it and 1 and 1/4 glass of water to it. Mix everything and close the lid of cooker. Cook it for 2 whistle.

Switch of the flame after 2 whistle. Baingan Mooli sabzi with adouri is ready to be served. You can have it with chapaties, rotis or rice.

April 24, 2021

Rava (Semolina) Idli

Rava Idli

Rava idlies are soft and fluffy, perfect for your breakfast.

Take 1 cup semolina (rava) in a large bowl.

Add 1/2 cup curd, salt and some water. Mix it to get idli batter type thick pouring consistency.

Now heat 1 tablespoon oil or ghee in a pan. Add 1/4 teaspoon black mustard seeds and allow it to splutter.

Once it starts cracking add some curry leaves, 1/2 tablespoon green chillies and some broken cashews. Saute for a minute or two.

Put this tadka in idli batter and mix. Cover and keep batter aside for an hour.

After an hour we have to steam idli in idli steamer.

Heat the steamer and once you start getting enough steam it’s time to steam idlies.

Grease idli plate with some oil. Add 1 tablespoon eno fruit salt and mix.

Pour the idli batter in greased plate.

Steam idlies for 15 minutes.

Soft rava idlies are ready. Serve it with coconut chutney

For Coconut Chutney –

Take 1 coconut chopped into small pieces.

Add 3 green chilles and 2-3 tablespoon roasted chana dal to it.

Add salt and with help of water grind it into smooth paste.

Add tadka to the coconut chutney. Heat 2-3 tablespoon oil. Add 1/8 teaspoon black mustard seeds, 1/8 teaspoon urad dal, curry leaves. Once mustard starts cracking add tadka to the coconut chutney and mix.

April 17, 2021

Beet Root Raita

How To Make Beet Root Raita –

Chop 2 boiled beet root into small pieces.

Take chopped beetroot into a bowl. Add 7 spoon of curd. ( I am using regular size home steel spoon which we use for eating).

Add some salt to it. Instead of normal salt you can also use black salt.

Add 1/4 teaspoon crushed black pepper. ( This is optional) if you are not using this you can also use 1/4 teaspoon red chilli powder in tadka.

Now beat the curd and mix beat root properly in it.

Now prepare tadka and add to the raita.

For tadka –

Heat 1 tablespoon oil for tadka. Add 1/8 teaspoon black mustard, 1/4 teaspoon cumin seeds.

Allow it to splutter by covering it. Add curry leaves quickly. Add pinch of red chilly powder.

Put this tadka in raita bowl and mix everything properly.

Serve beet root raita chilled for best taste.

March 7, 2021

Pindi Chole

Pindi chole is without onion and garlic.

Pindi Chole Masala

Coriander seeds – 3 tablespoon

Cumin seeds – 2 tablespoon

Black pepper – 1 tablespoon

Black cardamon – 3

Green cardamon -4

Cloves – 6 to 7

Cinnamon – 2 inch

Bayleaf – 3

Mace -1

Star anise – 1

Fenugreek seeds -1/4 teaspoon

Dry roast whole spices on low flame till you start getting nice aroma.

After cooling add 1 teaspoon red chilli powder and 1 teaspoon kasuri methi.

Grind spices to coarse powder.

Heat 2-3 tablespoon ghee. Add 1 tablespoon ginger juliens.

Add 1 green chilly slit.

Add 250 grams boiled Kabuli chana ( cheak peas).

Add grinded pindi chole masala. Add salt and mix.

Add required water and mix again.

Boil for 5-10 minutes or more till you get right thick consistency.

Pindi chole masala is ready. Serve it with hot bhatura.

January 16, 2021

Dry Fruits Ladoo

Dry Fruits Laddu

Dry roast 70 gram peanuts, 50 gram chashewnuts and 50 gram almonds.

Now grind peanuts into coarse powder first after cooling. Then grind cashew and almonds to coarse powder. Keep the mixture aside.

Now in a wok, kadhai or pan on low flame put 100 grand of jaggery cut into small pieces.

Allow it to melt. Once it melts, cook for another 5 minutes or till you reach the consistency of forming laddus.

To check consistency with help of spoon drop the jaggery into bowl of water. With help of your fingers see if the mixture is coming together and if you can form a small ball of it.

If you are able to do it then its time to add our dry fruits else you have to cook for some more time till you reach right laddu consistency.

Once you get the right consistency, add dry fruits powder to it and mix properly.

Switch off the flame and allow it to rest for sometime. Mixture has to be not too cold nor too hot to form laddus / laddoos. It should be such that your hand can bear the heat while shaping laddus.

Wet your hands with water. With help of spoon take small portion of mixture, press with palm and shape laddus / laddoo.

You can store in air tight container and enjoy laddoos whenever you want.

December 14, 2020

Eggless Banana Cake

Dry Ingredients –

Whole wheat flour – 1/2 cup

Semolina – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Wet Ingredients –

Banana mixture – 1/2 cup

Milk – 8-10 tablespoon

Sugar – 1/2 cup

Oil or soften butter – 6 tablespoon

Method –

For banana pulp, peel and mash 2 ripe bananas.

Heat a pan, add 1/2 cup sugar and mashed bananas. Stir and cook continuously till it becomes sticky like jam type.

It will be approx 1/2 cup.

Sieve dry ingredients together and keep aside.

Now in mixing bowl take banana mixture which we prepared.

Add oil and milk. With the help of whisk mix everything together.

Add dry ingredients to it and mix with the light hand.

Pour the batter to the greased tin.

Bake it in preheated oven for 40-50 minutes.

Once the cake is baked properly. Remove the cake tin, cover it with wet cloth and keep it aside till it cools down at room temperature.

Once it reaches the room temperature, demould it.

Nice fluffy and spongy banana cake is ready.

December 12, 2020

CauliFlower 65 / Gobi 65

Cauliflower 65

Cauliflower is called as Gobi or Kobi or Phul Gobi in India. It is used in multiple dishes from starter to curries to rice.

For the recipe, clean wash and cut cauliflower into 7-8 florets.
Now in a bowl, take 1/4th cup of all purpose flour and 1/4th cup corn starch.
Add 3-4 tablespoon kashmiri chilly paste mix. I am using paste of kashmiri chillies here because it is less spicy.
Add very little salt and mix. Salt at this stage is optional because we will use in gravy.
Add some water and make slurry of it. Batter should not be too thick nor to thin. It should be such that it can coat the cauliflower florets.
Now add florets into the slurry and mix it nicely so that it coats the cauliflower properly.
Heat oil for frying. Once oil becomes hot, put cauliflower in oil and fry till crisp.
Once all gobis are fried you have to make 65 tadka for it.
Heat a pan and add 2-3 tablespoon oil once heated.
Now once oil becomes hot, add 1/4 teaspoon mustard seeds.
Once mustard seeds start cracking, add curry leaves to it.
Put the fame on high. Quickly add chopped ginger, garlic and green chillies. Add 2 pieces of dried red chilly also.
Stir everything and add 3-4 tablespoon schezwan chutney to it. Give it a mix.
Now add 1 tablespoon curd and mix again.
Add fried cauliflower and mix. Now add 1 tablespoon of crushed black pepper and stir quickly.
Add some salt and 1/4 teaspoon kashmiri red chill powder.
Stir quickly and remove it in a plate for serving Gobi 65 hot. Switch of the flame.

Note – I have used kashmiri red chilly for less spice, you can reduce the amount of chilles wherever you feel.

December 11, 2020

Pineapple Coconut Barfi

How To Make Pineapple Coconut Barfi-

I am using 1 medium size fresh coconut here. Break coconut into pieces and wash.

Grind coconut into powder without water and keep aside.

We will require half size of large ripe pineapple. Peel, wash and chop half pineapple into pieces for grinding. You can use 1 small pineapple also.

Grind pineapple into the puree and keep aside. Don’t use water while grinding.

Now heat a pan and once heated add 2-3 tablespoon ghee to it.

Now add coconut to it and roast it till it slightly changes it colour. You will start getting nice aroma of coconut.

Now add approx 1/2 to 3/4 cup of sugar to it and mix. First add 1/2 cup of sugar and then if required later you can add more 1/4th cup.

Mix coconut and sugar properly. Now add pineapple puree to it.

Keep stirring and cooking till you get nice sticky barfi type consistency. Your mixture will start coming together, that is the stage you should switch off the flame and pour the batter in greased tin or plate.

Let it cool and settle down for few hours and then you can serve it.

You can also refrigerate it to cool down fast. With the help of the knife cut barfi into square pieces.

Pineapple barfi will have nice juicy, sweet and sour taste with nice flavours of pineapple and coconut.