Eggless Cake

Blogging after quite some time ! This time I have a cake recipe, very easy to make and the ingredients are usually the ones we have at home.

Actually I had some milk powder at home .... unused for many days and I was like what to do with it besides the pedhas and barfis ! Suddenly two days ago it clicked in my mind , can a cake be made out of it? I checked up the Internet and voila !  Came up so many recipes of baking a cake with milk powder.  I went over some of them and tried out the one posted by  Varunavi of  mykitchenaroma.blogspot.com. Made a slight change in the recipe and tried it out . Yes .... it turned out to be very nice and extremely easy. I was never comfortable baking an eggless cake since the idea of using condensed milk some how didn't appeal to me . But yes , with this recipe now I can bake an eggless cake with ease. 

Here's the recipe;

Ingredients:

Plain flour ( maida)   - 2 cups
Milk powder            - 1  cup
Sugar ( normal)        -  3/4 cup ( can use 1cup if you prefer more       
                                                 sweet)
Baking powder        -  1 tsp
Soda bicarbonate     -  1/2 tsp
Oil ( sunflower )       -   3/4 cup
Vanilla essence         -   1tsp
Milk                         -   1 cup
Salt                          -  pinch

Dry fruits, orange peels ,chocolate chips and so on can be added  to the batter. I have added some orange peels.

Method :

Preheat the oven to 180c for 10 mins.

Sift the flour, salt , baking powder and soda bicarbonate together in a bowl.

In a separate bowl mix sugar, oil and essence . Beat this mixture nicely so that adequate air is incorporated. A hand blender or a wooden spoon might do the trick. Beat for 5 mins or so.

Add the milk powder and stir well. Add the milk.

Now slowly a spoon or 2 at a time , add the dry ingredients to it.
Fold in slowly and nicely.

Add little milk to get a good consistency of the batter. Should be like the normal cake batter.

Gently pour out the batter in the greased cake pan and into the preheated oven.

Baking should be done at 180c for 45 mins. Usually after 30 mins the cake looks as if done . At this stage insert a toothpick in the centre . It is sure to come out with the batter cling to it. Cover the cake pan with a foil and continue baking for the next 15 mins.

Check the cake with the toothpick test again . It will come out clean.

Cool , cut and enjoy !!!!

Boondi Curry

Actually calling this, very famous Andhra dish, as a curry dish will be wrong but I decided to continue the same name which had been passed on to me by a dear friend of mine.This dish is extremely easy -to-make and requires very little time and ingredients.So here we go;

 Ingredients:

1 cup masala boondi

1 medium sized onion finely chopped

1/4 tsp ginger- garlic paste

1/2 small tomato finely chopped

1/4 tsp chilli powder

1/4 tsp turmeric powder

1/4 tsp garam masala/kitchen king masala

coriander to garnish

1/4 to 1/2 cup of water

salt as per taste

Method:

1.  Heat  very little oil and fry the onion and ginger-garlic paste.

    2.    Add the masala and other spices.Mix well.

    3.    Add the tomato and fry till they become nice soft and gel well
           with onion - spice mix.

    4.    Add 1/4 cup water and salt as per taste.

    5.     Add the boondi.In case the boondi mix feels to be dry then add
            the remaining 1/2 cup water slowly  and mixing gently.
           
    6.     The  boondi mix should not be soggy .The water must be just
            enough to touch the boondis.

     7.    Cover and cook on gentle heat for 5 mins.

     8.    Garnish with coriander and serve hot.   

Milk Barfi

This recipe I have taken from Anupama's food-n-more.blogspot.com.She has shaped them into pedhas instead.

Ingredients

Milk Powder – 2 cups

Condensed Milk – 1 can (14oz or near about the same)

Butter (unsalted) – ½ cup

Saffron – few strands

Water – 2 tsps

Milk masala for decoration


Method

1)Heat the butter in a microwave safe bowl.

2)Add the milk powder and condensed milk to the butter.

3)Microwave the mixture for 4-5 mins;stirring after every 1 min.

4)The mixture tends to rise as it gets more and more heated.

5)Put the saffron in water and add it to the microwaved mixture.

6)Mix well and microwave for 4-5 more mins.Stir after every minute.

7)Cool the mixture for 5 mins (10 mins if you want to roll out the pedhas).

8)Pour the mixture in greased plate and spread it out with a vaati/katori.

9)Sprinkle the milk masala on the mixture and slightly pat it.

10)Cut it into diamond or square shapes when still warm.

11)Let it cool down completely and then remove using a butter knife.

Choco crispies

Fun to make and fun to eat!!

Ingredients:

1 cup cornflakes

2 squares of a cooking chocolate bar

4 cake cases

sparkle sugar/hundred and thousands

jelly diamond


Method

1)Melt the chocolate in a microwave.

2)Add the cornflakes to the chocolate.

3)Mix well and put them in the cases.

4)Sprinkle some sugar/hundred and thousands on them

5)Place a jelly diamond on top.

6)Let the kids enjoy it!!

Pav Bhaji(a different one and easier too)

For this recipe I have taken inputs from Nupur's onehotstove.blogspot.com....infact it wouldnt be wrong to say that the credit for this recipe goes to Nupur.I have made a few changes to Nupur's recipe.

Ingrdients:

1 medium sized cauliflower

2 medium sized potatoes

1/2 green bell pepper chopped finely

1/2 cup peas

1 tsp chilli powder

1 tsp ginger -garlic paste

8-10 medium sized tomatoes

1 tbsp tomato passatta

salt to taste

1-2 tbsp Everest pav bhaji masala


Methods

1)Steam/pressure cook tomatoes,cauliflower and potatoes.

2)Puree the cooked tomatoes and smash the cauliflower-potatoes.

3)Heat a heavy bottom kadhai.

4)Pour the puree and add the passatta and ginger-garlic paste.

5)Cook till the mixture becomes nearly 1/4 of the original quantity.

6)Add the chilli powder and pav bhaji masala.

7)Add the smashed cauliflower-potatoes and peas.

8)Mix well(add little water if required).Cover and cook for a 1-2 mins.

9)Add 1-2 tsp of butter and some lemon jiuce.

10)Garnish with coriander .

11)Serve hot with bread.

Cornflakes Chivda Bhel

The leftover cornflakes chivda can be used to make quick-tasty bhel.....especially when unexpected guests knock the door!!

Ingredients:

1 cup cornflakes chivda

1 tomato chopped(optional)

1/2 onion chopped

1 tsp coriander

1 tsp lemon juice

1/4 tsp chaat masala

sev to garnish

salt to taste

Method:

Mix all ingredients and serve immediately.

****Add finely cut cabbage (1 tbsp)for extra crunchiness.

Butternut Squash Bharta

Ingredients:

1/2 butternut squash (medium sized)

1 onion chopped

1 green chilly

1 tsp coriander

3-4 tbsp yoghurt

1 tbspn oil

1/4 tsp mustard seeds


Method:

1)Microwave the whole squash for 20-30 sec so that it becomes easy to cut it into half and peel it.

2)Cut the half squash into four and pressure cook it/steam it.

3)Smash the cooked squash.

4)Heat the oil and add the mustard seeds.

5)Add the onions and chilly and fry till onions become transparent.

6)Add the squash and some salt to taste.

7)Mix well and remove from fire.

8)Add some yoghurt and chopped coriander.

9)Serve.


Here's is a picture of a medium - sized butternut squash:



Butternut squash has a sweet, nutty taste similar to that of a pumpkin.It is a good source of fibre, vitamin C,magnesium, and potassium. It is also an excellent source of vitamin A and vitamin E.

Puran

Ingredients:

1 cup chana dal

1 cup jaggery


Method:

1)Soak the chana dal in hot water for 1 hour or so.

2)Pressure cook the chana dal with 4/5 whistles.

3)Churn the cooked chana dal in the mixer using very little water.

4)Mix the jaggery in the dal.

5)Place the mixture in the microwave for 10 mins(or less depending upon the watts.I have 800 watts)and remove-mix after every 2 mins.

6)Mix should be dry at the end of 10 mins.

7)Serve.

Bruschetta

Here comes one more very easy recipe and kids can help in making it too.

Ingredients:

1 tiger baguette(long one)

4 tomatoes chopped

2 onions chopped

1 cup corn kernels

1 cup grated cheese

some dried herbs

salt to taste

Method:

1)Mix the tomatoes,onion and corn and add some salt.

2)Slice the baguette in a slanting manner so as to get an oval shaped slices.

3)Apply some butter on the slices.

4)Put the mixture on the slices.

5)Sprinkle some herbs,pepper and cheese.

6)Bake @ 180c for 10-15 mins or until the cheese melts.

7)Serve.

Sweet Corn Bharta

Sweet corn is easily available these days and is usually in everyone’s freezer.
Sweet corn bharta is a dish which can be made in a jiffy especially when unexpected guests arrive.

Ingredients:
1 ¼ cup boiled sweetcorn (Both frozen and fresh are fine to use)

1 medium onion chopped finely

½ medium sized tomato chopped finely

1 tbspn tomato puree (market one)

1 ½ tbspn kasuri meethi

1 tspn ginger-garlic paste

½ tspn garam masala/kitchen king masala

½ tspn turmeric powder

½ tspn chilli powder(or as per taste)

salt to taste

2 tbspn oil


Method:

• Coarsely grind ¾ of the total boiled corns.
• Heat oil in a kadhai .
• Add the chopped onions and garlic-ginger paste.
• Fry till the onions become quite translucent.
• Add the chopped tomato and tomato puree.
• Fry well till oil separates .
• Add kasuri methi ,masala and the turmeric-chilli powders
• Mix well.
• Add the grinded corn as well the whole ones.
• Add salt and cover – cook for 5 mins.
• Serve hot.

This bharta can be had with chappatis, naans ,parathas and rice.

Cucumber Raita

‘As cool as a cucumber!!’ I had read this line when I was in school. Today I quote the same when ever I show my little one a cucumber. Cucumber ,watermelon …all these water loaded fruits surely give you the much needed coolness when feeling hot or while having a spicy dish.

Here are the ingredients for the coolest raita:

1 medium sized (long ones) cucumber(peeled and grated)

1 cup low /full fat smooth yoghurt

salt to taste

pinch of dried mint / 4-5 fresh mint leaves chopped(optional)


Procedure:
In a bowl ,mix the grated cucumber and yoghurt.

Add salt to taste and the mint. Mix well

Serve chilled.

Microwave Sabudana Khichdi

This one dish I always prepare using microwave. I have added the healthy kumara to it instead of potato. Kumara is a red flesh sweet potato which can be had on fasting day too.

Ingredients:

1 cup sabudana/sago (medium size)

¼ cup roasted peanut powder

½ cup Kumara chopped

1tsp jeera/cumin seeds

1 tbsp oil

red chilli powder as per taste

salt as per taste

1 tsp sugar

Method:

• Soak the sabudana overnight in water .The water level shouldn’t exceed the sabudana.
• Mix the sabudana, peanut powder, salt and sugar.
• Heat oil in a microwave –safe utensil. Add jeera and chopped kumara .Microwave high for 1 minute putting the lid on.
• Remove and mix. Sprinkle some(1 -2tsp) water and add the red chilli powder and mix gently. Cover and microwave again for a minute.
• Add the sabudana and mix .
• Cover and microwave high for 3 mins removing after every one min and giving a gentle stir.
• Remove and mix gently
• Leave it to cool for 5 mins so that the heat in the sabudana gets properly distributed and the sabudana gets properly and evenly cooked up.
• Garnish with chopped coriander and serve.


This is Kumara ......

Oats Upma

This is a healthier version of upma. The combination of oats and upma is so good that people who usually hate oats don’t even realise the presence of oats in this upma.

Ingredients :

1 cup rolled oats

½ cup roasted semolina

1 big onion chopped

¼ cup corn kernels

¼ boiled peas

½( medium size) carrot chopped

few curry leaves

2 dry red chillies

2-3 cups of water

salt to taste

a pinch of sugar

3 tbsp of oil

1 tsp lemon juice

chopped coriander for garnishing

Method:

• Heat oil in a heavy bottom kadhai. Add the curry leaves, chopped onion and red chillies.
• Add the corn, peas and carrot.
• Fry till onion becomes transparent.
• Add 2 ¾ cups of water, salt to taste and pinch of sugar. Boil.
• Add the oats and semolina to this boiling mix.
• Keep on stirring so that lumps are not formed .
• Cover and cook for 2-3 mins .
• Add the lemon juice and mix well.
• Garnish with coriander and serve hot.

Green Rice

Green rice was born bcoz my little one loves Spinach(or Palak) but equally hates Coriander(or Dhaniya) and green split Moong dal. So I thought of making Pulao and adding all the green stuff to it and yes….it turned out to be a good dish with hidden goodies.

Ingredients:

1 cup uncooked rice (I have taken 95% rice and 5% dal)

2-3 tbspn chopped spinach

1-2 tbspn chopped coriander

½ cup green peas

1 bay leaf

1 tspn jeera/cumin seeds

2-3 cloves

2 green elachi/cardamom

¼ inch dalchini / cinnamom

1 onion medium sized chopped finely

1-2 tspn oil

Procedure:

• Heat oil in a vessel. Add the jeera, bay leaf, cloves, elachi (slighty crushed) and the dalchini.
• Add the onions and mix well.
• Add the spinach , peas and then the rice and dal.
• Add 2 ¼ cups of water.
• Add salt to taste and put the lid on.
• When the rice is 80% done , add the coriander and mix gently.
• Add a tspn of ghee and mix slighty before serving.

Victoria Sponge Cake

I love reading about cakes and of course baking them .I have read so many of the cake books and every book has the Victoria Sponge Cake recipe at the top of its index. It is a British Classic. Queen Victoria used to love this jam filled cake and have it regularly with her afternoon tea.

Today on Mother’s Day, I dedicate this recipe to my Mum who taught me so many things in life including how to bake a cake. Love u Mum!

Ingredients:

• 100g unsalted butter
• 65g caster sugar(Usually the books say 100g caster sugar, but I feel 65g is enough)
• 2 large eggs
• 1 tsp vanilla essence
• 1 tsp baking powder
• 100g self raising flour
• 3-4 tbsp strawberry / raspberry jam


Cake tins: Two 18cm sandwich tins

Method:

• Preheat the oven to 160c.Line the tins with baking paper.
• Beat the butter and sugar with a wooden spoon or electric hand beater/whisk. Let the mix become smooth and pale.
• Add eggs one at a time and beat well till the whole mix becomes quite full of bubbles. If the mix begins to curdle then add 1-2 tsp of flour.
• Add the essence.
• Mix the baking powder and fold in the flour in the egg mix using a wooden spoon or a spatula.
• Divide the batter into the two tins and spread evenly to level the tops. Bake for 25-30 mins at 180c(Fan oven) until pale golden and springy to touch.
• Allow the cakes to cool in the tins for 5 mins before turning them out on a wire rack .Peel the baking paper and allow them to cool completely.
• When completely cooled, place one cake upside down and spread the jam on it. Place the second cake on it and dust lightly with icing sugar.
• Enjoy with a cuppa tea/coffee.

The Very Best Chocolate Fudge Cake

As the name suggests ,yes this is the very best chocolate fudge cake. I have taken this recipe from the book 100 cakes and bakes by Mary Berry. Those who love chocolate cake like anything (just like I do)this is the best one. Take my word….
Without further delay here’s the recipe:

Cake tins required: 2 deep 20cm(8inch)sandwich tins.

Ingredients

• 50g sifted cocoa powder
• 6 tbsp boiling water
• 3 large eggs
• 50 ml milk
• 175g self-raising flour
• 1 rounded tsp baking powder
• 100g butter
• 275g caster sugar

For icing:

• 150g plain chocolate
• 150ml pouring double cream


Method:

1. Preheat the oven to 180c/Fan 160c/Gas 4.Grease the tins and line the tins with baking paper.
2. Blend the cocoa powder and boiling water in a vessel. To this add the butter and sugar. Mix well.
3. Then add the eggs. Beat well. Add a tsp of vanilla essence at this step, in case you don’t like the smell of eggs.
4. Then add the baking powder and self raising flour. Fold it well with the egg mix.
5. Add milk to the batter and mix well till the whole thing becomes smooth and thickish.
6. Divide the batter between two tins and bake for 25-30 mins or until well risen and the tops of the cakes spring back when lightly pressed with finger.
7. Leave to cool in the tins for sometime and then remove and cool on a wire rack.
8. For the icing, break the chocolate pieces and gently heat with cream in a heatproof over a pan of simmering water for about 10 mins or till the chocolate has completely melted. Mix well.
9. Cool it completely till the point where its about to set.
10. Apply a light layer of jam to the cakes before spreading the icing on top of both the cakes so that the crumbs don’t come in the way of icing.
11. Sandwich the cakes together and use a palette knife to smooth the icing on top.
12. Keep in a cool place until ready to serve.

(Since I don’t have 20cm sandwich tins, I have baked the cake in one 24cm spring form tin and then cut it horizontally into two.)



This picture is taken immediately after the icing is done.The topmost picture was taken a day later.ie after 15 hrs or so.

Dabeli

Ingredients:
• 4 pav/2 baps
• 2 medium onions,finely chopped
• 1 medium tomato chopped plus 2 tsp tomato puree(I have used shop one)
• 11/2 tsp dabeli masala powder
(I have used Fudco dabeli masala powder,which is quite mild;so I have added ½ tsp of MDH Kitchen King masala)
• 2 tbspn oil
• 2 large potatoes boiled and mashed
• 1 tsp lemon juice
• ¼ cup roasted peanuts(you can use masala peanuts too)
• ¼ cup pomegranate kernels
• ½ cup sliced grapes
• 1 cup sev
• ½ cup tamarind chutney
• ½ cup red chilli –garlic chutney
• Salt to taste
• ½ tsp Sugar
• ½ cup chopped coriander

Method:
• Heat oil in a pan and add the chopped onions.
• Once the onions have become transparent , add the tomatoes and the puree and mix well.
• To the above mix add the dabeli masala .
• Once the mix starts to appear dry,add the potatoes .
• Mix well and then add the salt, sugar and lemon juice.
• Mix well and cook till the whole mixture becomes quite dry.
• Spread the mixture on a plate. Sprinkle the peanuts,pomegranate,sliced grapes ,half of the sev and some coriander.



• Slit the pav/baps horizontally w/o cutting through. On one side spread the red chutney and tamarind chutney on the other side of the open pav/baps. Stuff the decorated potato in between the two chutneys.
• Close the pav/baps and to the open sides of the pav/baps apply lightly red/tamarind chutney and roll those sides in sev(so that it gets on the pav stuffing well)
• Place the stuffed pav/baps on the hot tawa. Press lightly and toast on both sides till it gets heated through and becomes slightly crisp.
• Serve hot.
(I have taken the topmost picture of dabeli before applying chutney to the open sides of pav and toasting it)

Red Chilli – Garlic Chutney
Ingredients
• 5-6 red dry chillies (soaked in hot water for ½ an hour)
• 6-7 garlic cloves,peeled
• 1 tsp lemon juice
• Salt to taste

Method

Grind all the above ingredients to fine paste. Add water if required.

Egg Biryani

My husband and me love biryani like anything. Usually, on a lazy weekend , biryani and cucumber raita is the menu on the table. I usually prepare vegetable biryani but this time I have tried my hands on egg biryani and trust me,this biryani was the best one I have prepared till date. I must admit that I have done a lot of R&D before I tired out this recipe.Actually,I never found a recipe for egg biryani which will satisfy me instantly…I mean which will get me up and make me do it.But this one did and so …..here’ the outcome! But I have made some changes in the basic recipe and I must admit it.

I have taken the basic recipe of http://myspicykitchen.wordpress.com/2008/11/30/egg-dum-biryani/ and my friend Suvarna Joshi’ recipe.Thank you so much darlings!

Ingredients:

Rice

 3 cups uncooked rice
 1 inch stick of cinnamon
 2 black cardamom (badi elachi)
 3-4 cloves

Vegetables

 ½ cup peas(frozen/fresh)
 ½ cup cut beans
 ½ cup roughly cubed carrot
 2 large onions (chopped/sliced)
 3-4 tbspn chopped coriander
 2-3 tspn of ginger –garlic paste

Others
 Eggs – 5 (boiled and cut into four slices, length –wise)
 Biryani masala (ready made-I have used (3/4 tspn) Shaan Sindhi Biryani
masala and added 1/4 tspn of Everest biryani masala too)
 A pinch of food colour (usually yellow or orange is used. Since,I had orange
at home,have used it.)
 1-1/2 tbpn oil
 Fried onions(These are available in the market or you can deep fry some
sliced onions till they are caramalised and keep them aside)
 Dry fruits like raisins and cashewnut.


Steps:

Rice :
In a vessel, add 6 cups of water (2 cups for every one cup rice) and add rice and other ingredients stated along with rice. Once done , spread it on a plate for cooling down.

Take a pinch of food colour and mix with 1 tspn of water. Add this to ¼ of the cooked rice.


Vegetables and Egg:

 Heat oil in a kadai/wok.
 Add the onions and ginger-garlic paste.
 When onions are nearly done, add the veggies. Add some water ,say 3/4 cup .
 Add biryani masala and mix well. Let the veggies get crunchy cooked.
 Now add 1 tbspn of yoghurt and mix well.
 Add the sliced boiled egg.
 Cook for 1-2 mins till the eggs are well coated with the masala.
(The whole mixture needn’t be dry. In case very little water is there,then that’s fine.)

Final Step:

 In a oven proof vessel ,spread a layer of veggies and egg mix.
 Above this, spread the white rice layer.
 Sprinkle some fried onion and dry fruits.
 Put a layer of veggies and egg .
 Spread some coloured rice and then some white rice.
 Again fried onion and dry fruits.

Keep on repeating till veggie mix is over. Let the white rice layer be the top one.

Sprinkle onion and dry fruits.

Cover the vessel with the lid or cover it firmly with a aluminium foil.

Bake at 180c (or in a moderate oven) for 12-15 mins.

Serve hot. Sprinkle some freshly chopped coriander just before serving.

Enjoy with some cool cucumber raita or yoghurt.

Beetroot Raita

Beetroot is generally liked by all since it has a sweet taste. People use it’ juice as a food colour .My mom used to prepare beetroot raita/koshimber when I was a kid. I used to gorge on it completely. Now my little one does that …

Here are the ingredients:

• 2 medium size beetroot (cooked/boiled)
• one green chilly
• 2 tspn chopped coriander
• 2/3 tbspn yoghurt
• salt to taste

Steps:

• Chop the beetroot into cubes or grate it .
• Add chopped green chilly .
• Add salt and yoghurt and mix well.
• Mix the chopped coriander.
• Serve chilled.

Methi Malai Matar (without Malai!)

Hi & Hello to one and all!

My today’ recipe is Methi –Malai-Matar ; sweet and bitter .

Now this recipe nowhere contains malai .Surprised huh? Well I have used cornflour paste instead of malai ,which gives it a creamy texture. So now all weight watchers can have it without a second thought!

Here comes my recipe:

METHI MALAI MATAR (Serves 2-3 )





Ingredients :

Methi (fenugreek leaves) (fresh/frozen) – 2cups
Peas (fresh/frozen)- 1- 1.5 cup
Cornflour – 1 tbsp
Milk- ¾ cup
Onion – 1 large (finely chopped)
Garlic – Ginger paste – 1 tsp
Sugar – 1-1.5 tsp
Green chilli – 2-3 / green chilli paste – 1 tsp
Salt – as per
taste
Oil – 2 tbsp (I have used extra virgin olive oil but any will do)

Procedure:

Heat oil in a kadhai/wok.
Add the chopped onions, ginger – garlic paste, chillies /chilli paste and sauté the mix till onions are slighty done.
Now add chopped methi (fenugreek leaves) and peas. Mix well. Saute for 1-2 mins.
Add the salt and sugar and again mix well.
Cook covered till almost the methi(fenugreek leaves are done).
Till the time methi(fenugreek leaves) is done ,mix cornflour and milk in a bowl.
Once methi(fenugreek leaves) is done, add the cornflour paste and mix well.
Cook covered for 1-2 mins till the cornflour paste is done.
Serve hot with roti / naan.