Eggless Vanilla Tutti Frutti Cake

Hello folks..!!

Happy 70th Independence Day to all of you..!!

On this Independence Day, I bring you a post for a simple yet pretty looking cake with colorful tutti fruity in it. Presenting “Eggless Vanilla Tutti Frutti Cake” with orange and green tutti fruity, the colors of our National flag.

Eggless Vanilla Tutti Frutti Cake

 

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Lovely colors..!!

Eggless baking has always fascinated me and intimated me at the same time. Initially, in my school & college days, I only used to bake eggless cakes as my father was a pure vegetarian but they never used to turn up soft, spongy & no where close to store bought ones. The cakes used to have a dense texture & never used to rise much. Gradually as time passed, I shifted to baking cakes with eggs post my marriage & then, I never dared to make eggless cakes again. However lately, I have come across a lot of eggless cake recipes & the cakes looked so delicious that I had the urge to try these recipe. But still the fear of getting non-spongy & dense texture deterred me to try them. Then, one fine day I had to put aside my fear of eggless baking.

It was  my father-in-law’s birthday and it being on a Tuesday, I had no option to make a cake with eggs (Yes, we don’t eat eggs on Tuesday for religious sentiments). Hence, I finally thought to bake an eggless cake. As I mentioned earlier, I am always very scared and skeptical of making eggless cake and dread them being not turning up soft and spongy.

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But I knew I had to put my fears aside and try an eggless cake for him. He likes simple vanilla sponge cake with no icing and no chocolate in it, and since it was his special day, I opted to make an “Eggless Vanilla Tutti Frutti Cake” with a hint of pineapple essence..

After having a single bite of the cake, everybody was so amused that it was eggless and that too homemade. Goodbye for forever to the Britannia Fruit Cake after baking this one..!!

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This recipe has been inspired by the very famous recipe of ‘Eggless Vanilla Cake’ by Nita Mehta from her book & “Eggless Tutti Frutti Cake” from Chef and her kitchen. Thanks to her for the no-fail recipe of an eggless cake. I used it as the base recipe and tweaked it a bit by adding tutti fruity and pineapple essence to it. It was genuinely the most soft, spongy & yummy eggless vanilla cake I had baked.
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Moving on to my recipe for the Tutti Fruity Cake, you will need:
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Preparation Time: 10 minutes
Baking Time: 45-50 minutes
Serves: 7-8 people
Ingredients:
  • 1 1/2 cups All purpose flour(Maida)/cake flour (i used homemade cake flour)
  • 3/4 cup powdered Sugar
  • 1 cup Curd, beaten
  • 1/3 cup Tutti frutti (optional)
  • 1/2 cup Oil
  • 1 1/4 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 1/2 tbsp vinegar
  • a pinch of Salt
  • 1 1/2 tsp pineapple essence
  • 1 tsp milk, to brush the cake
  • 1/2 tsp flour, to coat the tin and tutti frutti

Method:

  1. Grease a 7″ round pan or the 4″x7″ loaf tin with oil and dust with flour. Alternatively you can line it with parchment paper.
  2. Preheat the oven at 200 deg C for 12 mins.
  3. Sieve all purpose flour/cake flour for about 5-6 times. This ensures that a lot of air is incorporated in the flour which in turn makes the cake lighter and spongy.
  4. In a bowl beat curd until smooth.Add sugar powder to it and beat again for 2-3 mins till sugar dissolves.
  5. Add baking powder, vinegar and baking soda to the curd mixture and mix well and leave it aside for 2-3 mins. The curd mixture will become frothy and increase in volume.
  6. Now add the pineapple essence and oil to the curd mixture and mix it nicely and gently and make sure that the air in the mixture is not lost.
  7. Add the flour in two batches and gently fold the flour into the mixture until you get smooth dropping consistency. Do not stir vigorously as it will loose air in the batter.
  8. Add the flour dusted tutti frutti to the cake batter and fold it nicely.
  9. Pour this batter into the prepared tin. Reduce the oven temperature to 180 deg C and place the tin in the preheated oven and bake it at 180 deg C for 35-40 mins or till done.
  10. You can insert a toothpick in the centre of the cake to check whether it is done or not.If the toothpick comes out clean with few cake crumbs then your cake is ready.
  11. Brush the top of the cake with milk and put it back in the oven and bake for 2 mins. This gives a shiny look on top of the cake.However this step is optional.
  12. Remove the tin from the oven and let it sit for 5 mins.
  13. Run a sharp knife around the edges of the cake and gently turn it upside down onto a wire rack and let it cool completely.
  14. Once it is completely cooled,slice the cake into the desired shapes.
Super spongy & soft
Super spongy & soft

Note: Cake flour is a little lighter flour to use in cakes. To make 1 cup of cake flour at home, measure 1 cup all-purpose flour in a bowl, now scoop out 2 tbsp of all-purpose flour from it and substitute it with 2 tbsp corn starch/cornflour. Sieve this all-purpose flour-cornflour mixture about 5-6 times to fully incorporate cornflour in all-purpose flour. Your homemade cake flour is ready to be used.

Thank you for reading..!!

Moong Sprouts Salad

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Healthy Moong Sprouts Salad
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Bowl full of health..!! Vibrant colors..

 

Hi Friends..!!

I know I am posting after a very long time & I have not been able to make a post regularly, as my writing had taken a back seat for a while and there was some technical glitch with my blog. I was not able to upload the pictures on the posts. I really apologize for the same and I will try to be more regular with my posts.

Today I am back with a recipe for a very fresh summery salad made with Moong Sprouts. This salad is a great crowd pleaser, so go and make it for your potlucks, dinner parties or lunch parties. This salad is so versatile that it goes well with almost everything and at any time of the day whether you serve it in breakfast, lunch , dinner or with drinks as well. I had made this delicious sprouts salad for a get together of our friends at my mom’s place.

This salad is super simple to make and and no oil in this salad makes it super healthy to eat. You can make this salad with ready made sprouts or you can make your own sprouts at home. I made the salad with the ready made ones. For this salad, we will steam or boil the sprouts till they are tender, but if you like a little crunch, you can leave them half cooked. This salad has its own freshness and crunchiness from all the veggies we add to it. You can get creative and add as many veggies you want & like, but I will be sharing my version here.

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Serves: 4-5 people
Preparation Time: 10 mins
Cooking Time: 10 mins

For the recipe, you will need:

Ingredients:

  • 2 cups Moong Sprouts
  • 1 Tomato, finely chopped
  • 1 Onion, finely chopped
  • 1 Boiled Potato, diced into small cubes
  • 1 Cucumber, finely chopped
  • 1 Green Chilli, finely chopped (optional)
  • Juice of 1 lemon
  • Salt to taste
  • A pinch of black pepper powder
  • 1 tsp Chaat masala
  • 1 tbsp Chopped coriander leaves for garnishing
  • A few Lemon slices for garnishing

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Method:

  1. Steam/Boil the sprouts in the microwave for 4-5 minutes till they are tender. We have to make them tender for this salad. Strain them and keep them in the strainer and let them cool.
  2. In a bowl, mix all the salad ingredients and give them a nice toss. Do a taste test and adjust seasoning and lemon juice. Garnish with coriander leaves and lemon slices.
  3. Your super simple and healthy salad is ready. Serve it chilled or at room temperature.
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Sprouts Salad..!!

Thanks for reading..!!!

Orange Grape Marmalade Loaf Cake

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Perfectly Baked Loaf Cake
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Orange Grape Marmalade Cake

Hi Friends,

Finally, I am back with a recipe post in continuation with my previous post on Facebook page regarding me winning a cooking contest and my recipe being published in a cookbook. For a simple passionate baker like me, winning a cooking related contest means a lot, let alone having my winner recipe being published in a cookbook. So, let me give you a brief about this cake and the story behind the contest.

THE COOKBOOK
THE COOKBOOK

I had made this simple looking yet delicious cake a while back, just like I bake any cake on any regular day. I had a bottle of unused homemade Chinese Oranges’ Marmalade lying in my fridge, which no one was willing to eat, so I thought of putting it to good use. I had stumble upon this recipe for Orange Marmalade Cake on NYT blog & I wanted to try it ever since I found this recipe. Hence, I thought why not try a new cake different from the regular ones I bake. I was just left with a few tablespoons of homemade Grapes Marmalade also, so used that up also in the cake (You can totally avoid it, it’s purely optional). So, this is how I made this delicious & super moist “Orange Grape Marmalade Cake”.

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Please excuse me for the photography of this cake as I had made it casually & at that time, the blog was not in the making as well. I had not made this cake specially for the contest also. After I baked this cake, like every other dish I cook, I casually posted it on one of the Facebook food groups, Experimental Cuisines. After posting the cake pictures, I realized that the contest was going on and I submitted this cake as my entry and to my surprise & happiness, I won the contest under the Cakes category. The winners of the contest would have their recipes published in a Cookbook being compiled by the Experimental Cuisines team. So, finally after a wait of almost over 6 months, the Cookbook is finally out & I am so thrilled to see my name, recipe & picture on it.

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Moving on to my winning recipe, let’s start with the ingredients you will need.

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Serves: 6 people
Preparation Time: 15 minutes
Cooking Time: 50 minutes

Ingredients you’ll need:

• 1/3 cup orange marmalade
• 3 tbsp grapes marmalade (totally optional)
• 12 tablespoons unsalted butter, softened, or combination of oil & butter
• 3/4 cup granulated sugar
• 2 teaspoons grated lime zest
• ½ teaspoon grated orange zest
• 3 large eggs, at room temperature
• 2 tablespoons fresh orange juice
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt

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Preparation Method:

1. Heat oven to 350 degrees Fahrenheit/180 degrees Celsius. Grease a 9-by-5-inch loaf pan.

2. In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.

3. In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.

4. Pour batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Once cooled, cut into slices and enjoy it with a cup of hot tea or coffee.

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Perfect slices to serve with hot tea or coffee

Thanks for reading…!!

Oats Flaxmeal Cookies/Chocolate Chip Lactation Cookies

Yummy Lactation Cookies
Yummy Lactation Cookies

Hello friends..!!

This post is dedicated to all those new lactating moms out there, as these cookies are believed to increase the milk in the lactating mothers. My bhabhi, Yashima, who is also a new mom of an extremely cute and adorable child, asked me if I can make these cookies for her. She had come across this recipe for lactation cookies on a blog named “blogs.mom365.com“. I was honestly quite happy that I will finally try my first ever batch of cookies & that too for my most favorite nephew (he will only get the benefits of these cookies indirectly :-) )

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I immediately looked at the recipe sent by her and checked if I have all the ingredients available in my kitchen. I gathered all the ingredients required and carried on with the recipe to try my first batch of cookies.

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My first batch of cookies.. Happy me :)

I also added almonds to half of the batter and made a few cookies with the added goodness of almond flakes in them, making them more healthy and delicious.

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Cookies with added almond flakes
Cookies with added almond flakes

Cookies came out so delicious that no one could believe they are homemade. They came out exactly like the ones we get in good coffee shops. I made two types of cookies – chewy & crispy. The only difference to make the cookies chewy & crispy was the baking time, as the crispy cookies took a little long to bake.

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I baked about 65-70 cookies with this recipe & trust me you, I could only deliver half of it to my bhabhi the next day, because they just got vanished in my house only. No No, don’t be surprised no one is lactating in my house; it’s just that these cookies can be eaten by everyone & not only lactating mothers.

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Now, moving on to the recipe, the original recipe called for brewers’ yeast and steel cut oats, both of which were not available easily and I could not get my hands on them. Hence, I substituted the steel cut oats with the regular Quaker oats and replaced brewers’ yeast with some baking powder. Rest of the recipe and ingredients were the same as the original recipe. Baking time also varied for me because of my oven temperature and size. Keep an eye on the cookies to get the desired color and crispiness after the initial 12-15 minutes.

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Makes: 65-70 cookies
Preparation Time: 15-20 mins
Baking Time: 15-20 mins

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For the yummiest lactation snack, you’ll need:

Ingredients:

  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 tablespoons water
  • 2 tablespoons flaxseed meal (don’t skip this step) (I ground the flaxseed into a fine powder to make flaxseed meal)
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 tsp baking powder
  • 1 teaspoon salt
  • 3 cups Quaker oats
  • 1 cup chocolate chips
  • A handful of almond flakes/chopped almonds (optional)
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Chewy Centre


Preparation Method:

  1. Preheat the oven to 350°F/180°C.
  2. Mix the flaxseed meal and water and let sit for 5-10 minutes.
  3. In a big mixing bowl, cream the butter, sugar, and brown sugar till creamy and fluffy and triple in volume. Keep scraping down the bottom of the bowl.
  4. Add the eggs one by one and mix well.
  5. Add the flaxseed mix and vanilla essence, and mix well.
  6. Sift together the flour, baking powder, baking soda, and salt.
  7. Add the dry ingredients to the butter mixture and fold well till everything is mixed together. Do not over-mix.
  8. Stir in the oats and chocolate chips and mix thoroughly.
  9. You can add almond flakes also at this stage.
  10. Scoop the cookie mixture onto baking sheet, approximately 1” balls.
  11. Bake for 15-20 minutes or till you get the desired crispiness and color. If you want a chewy centre, bake for about 12-15 minutes only and if you want a crispy centre, bake for a little longer.
  12. Allow the cookies to set for a few minutes before removing from the baking tray. Let them cool and store in air tight container. Cookies will stay good for a month, but they will not last only till that long. :)
  13. Enjoy your yummy cookies with a glass of milk or a cup of tea/coffee.

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Yummm
Ready to be packed
Ready to be packed
Safely stored in airtight container
Safely stored in airtight container

 

Thanks for reading..!!

 

 

 

Rabdi Rose Milk Shake

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Rabdi Rose Milk Shake

Hello Friends..!! It’s been long since I have added a new blog post. Trust me, I just could not make a post due to unavoidable reasons. But today, here I am, making a new post for all of you.

Summers are here and so is the scorching heat. In this hot weather, nothing seems to appeal me in food sometimes and at times, I don’t even feel like eating. In summers, usually my appetite goes for a toss and all the time, I feel like having something cold and soothing. This morning was no different, eating breakfast seemed like a pain & could not look at the food, leave alone eating it. So, to beat this scorching heat, made this amazingly refreshing milkshake “Rabdi Rose Milk Shake”. The shake has a creamy taste and texture because of Rabdi ice cream and yummy rose flavor due to the use of sweet Rose syrup.

Honestly, this was an experiment which I was irking to try my hands on for a long time as I had this brick of Mother Dairy Rabdi Ice Cream lying in my freezer for quite sometime. I had an idea that these flavors might work well together but I was still skeptical, so thought to give it a shot and was unsure about how it would turn out. Trust me you, the shake turned out to be super yummy. It tasted so good that I could not stop myself from clicking its pictures & writing a post on it.

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Without much ado, let’s move to the recipe for this shake so that all you wonderful people can make it for yourself and for your loved ones and enjoy this chilled ice cream milk shake in this hot summers..!!

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Servings: 2 Glasses

For the milk shake, you’ll need:

Ingredients:

  • Chilled Milk: 1 3/4 glasses
  • Rabdi Ice Cream: 2 scoops
  • Rose Syrup: 3-4 tbsp (as per preferred sweetness)
  • A few ice cubes
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Easy Peasy Ingredients..!!

 

Method:

  1. Put all the ingredients in a blender and mix till everything is well blended and shake is frothy.
  2. Pour the shake in chilled glasses.
  3. You can top the shake with more ice cream in the glass or you can add whipped cream and drizzle some more rose syrup too.
  4. Enjoy your yummy chilled ice cream shake.

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Thanks for reading…!!!

Soya Chaap in Makhani Gravy

Soya Chaap in Makhani Gravy
Soya Chaap in Makhani Gravy

 

Hi friends..!! Today, I have come up with a protein rich dish for all the vegetarians out there. This dish is the healthy & tasty substitute for those meat and chicken gravies.

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Soya is a rich source of protein and the most delicious way to eat soya is in the form of soya chaap. Soya Chaap is the most effective substitute for meat for vegetarians, actually, it is practically a vegetarian’s chicken. The recipe I am going to share with you all today is for the preparation of Soya Chaap in a silky & smooth makhani gravy. It is super soft & has a melt-in-mouth texture. My husband totally loves soya chaaps, soya chunks and soya granules. I make one of these for him every week in some way or the other, sometimes in dry masala and the other times in gravy. He likes soya dishes in all the forms but this one he totally loves & relishes. I will be sharing the other methods & soya dishes in the coming few weeks.

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The makhani gravy I make for this dish is a multi-purpose gravy. (P.S.: I will be making a separate post for the gravy as well). This gravy can be made and stored in advance & can be used for dishes like Butter Chicken, Butter Paneer, Shahi Kofta, Egg Curry, Dum Aloo etc. Wait to see my post on yummy masala pooris which I made from the residual mixture obtained after straining the gravy. Trust me you on this..they were most amazing and crispy pooris I have made so far.

Returning to the Makhani Soya Chaap, this is a perfect dish to serve with jeera rice, pulao, roti or lacchha parantha. A perfect dish to impress all the guests in all those dinner parties you people host.

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Serves: 6-8 people

Preparation Time: 20 mins.
Marination Time: 3 hours
Cooking Time: 30 mins.

For the recipe, you’ll need:

Ingredients:

For marination of soya chaap pieces:

  • Curd: 5-6 tbsp
  • Salt: ½ tsp
  • Degi Lal Mirch Powder: 1/3 tsp
  • Turmeric powder: 1/4 tsp
  • Garlic-garlic-green chilli paste: 1/2 tsp 
  • Everest Tandoori chicken masala: 1/4 tsp
  • Everest Kitchen King Masala: 1/2 tsp
  • Everest Shahi Paneer/Butter Chicken Masala: 1/3 tsp
  • Soya Chaaps: 1 packet (500 gms) containing about 8-10 pieces.

Method:

  1. Boil the soya chaaps in water with ¼ tsp salt for 5-10 mins till they are soft and tender. DO NOT THROW THIS WATER.
  2. Cut the soya chaaps into small pieces. Marinate the boiled soya chaaps with all the above ingredients for 1-2 hours, and keep them aside. DO NOT THROW THE REMAINING MARINADE.

Ingredients for Gravy:

  • Oil: 5-6 tbsp
  • Garlic-garlic-green chilli paste: 1 tsp 
  • Jeera: 3/4 tsp
  • Bay leaf: 1 piece
  • Moti elaichi: 1 piece
  • Cloves: 3 pieces
  • Whole black pepper: 2 pieces
  • Cinnamon stick: 1 small one
  • Onions: 3 chopped coarsely
  • Tomatoes: 5 chopped coarsely
  • Carrots: 2 chopped coarsely
  • Cashewnut powder: 4 tsp
  • Turmeric powder: 1/4 tsp
  • Red Chilli powder : 1/4 tsp
  • Garam masala: 2/3 tsp
  • Coriander powder: 1/3 tsp
  • Kasoori methi: 2/3 tsp
  • Amul Cream: 4-5 tbsp (optional)
  • Milk: 5-6 tbsp
  • Salt to taste
  • Fresh coriander for garnishing
  • Honey: 2-3 tbsp
  • Sugar: 1 tsp

Method:

  1. Heat oil in a pan and add jeera, bay leaf, moti elaichi, cloves, whole black pepper and cinnamon stick. Once it crackles, add ginger-garlic-chilli paste and onions.
  2. Saute onions till light pink in color and translucent, and the raw smell of the ginger paste goes away.
  3. Add tomatoes and carrots. Add red chilli powder and turmeric powder. Mix well.
  4. Add cashew powder and add water and cover the pan with a lid. Switch the flame to low and cook till the tomatoes and carrots are tender. Do not let the masala dry. We need water to make a smooth puree.
  5. Once masala is cooked and cooled, grind the masala in a blender to a puree. Strain the puree through a sieve to get a smooth silky gravy. (If you want to make use of the residual mixture, you can store it and knead it into wheat flour dough and make awesome masala pooris/paranthas)
  6. Heat 1 tbsp butter in a pan, add the marinated soya chaaps along with all the marination in the pan and cook for a min.
  7. Add the prepared gravy in the soya chaaps and mix well. Add salt to taste, kasoori methi, sugar, milk and honey. Mix well and cover the pan with a lid.
  8. Switch the flame to low and cook the chaaps in gravy for 5-10 mins. Add garam masala and coriander powder.
  9. Switch off the flame and garnish with fresh coriander and a hint of cream. Serve hot with roti or lacchha parantha.

Notes:

  • The above quantity of ingredients may give you more gravy than what you may require for the dish. Add the quantity of gravy in the chaaps as per your preference. Extra gravy can be stored in the fridge and can be used later as per your preference and creativity.
  • You can replace oil with butter to make it more buttery in taste.
  • This gravy is more or less very forgiving and you cannot go wrong with it, only adjust spices as per your liking.
Yummilicious..!!

 

 

 

Sabudana Kheer (Tapioca Pudding)

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Sabudana Kheer

 

Hi friends..!! Happy Navratris to all of you..!! Hope you all had auspicious and happy fasting.

For us Punjabis, fasting is no less than feasting. My dad used to observe fast on all the Navratras and my mom used to make yummy vrat ka khana for him without onion & garlic. My dad used to relish the vrat ka khana and used to ask mom to make different dishes every day ranging  from kuttu pooris to kuttu ke pakodas. With so much fond memories attached to the Navratras, I knew I had to make one post for the vrat ka khana during these 9 auspicious days. I know I am a bit late in posting this as a lot of you might have observed the last navratri fast today, but as it is said that it’s better late than never. The post was scheduled for yesterday but I got really stuck in an emergency, hence the post got delayed by a day. But for the recipe I am going to share today, you do not need a reason to make it. It can be made any day of the year and can be relished guilt-free by everyone.

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I would like to share with you all this recipe, which is super simple to make but super yummy to eat. This recipe has been inspired by a dear fellow CAL member, Teena Jain, who gave me amazing tips for soaking the tapioca pearls perfectly and provided me with her nice kheer recipe as well. Ideal for navratris when the options are so limited for desserts, make this healthy yet delicious “Sabudana ki Kheer” for your loved ones. The kheer is made with cute little white tapioca or sago pearls and can be served hot or cold as per your choice. This dessert is a perfect way to end your auspicious Navratri meal on a sweet note.

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Serves: 7-8 people

Preparation Time/Soaking Time: 2-3 hours
Cooking Time: 15 mins.

For the recipe, you’ll need:

Ingredients:

  • Full Fat Milk** – 1 litre
  • Sabudana/Sago Pearls – 1 cup
  • Sugar** – 6-7 teaspoon (adjust as per your taste)
  • Cardamom powder – 1/4 tsp
  • Few saffron strands for garnishing
  • Almond slices for garnishing

Preparation:

  • Wash the sabudana pearls in running water and then soak them in just enough water to cover the pearls 1/2 inch above the surface. Do not use more water as the pearls can get very mushy. Soak the sabudana for 2-3 hours. After 3 hours, drain the excess water and keep the pearls ready for cooking.

Cooking Method:

  1. Heat milk in a heavy bottomed pan and bring it to a boil on high flame. Switch the flame to low and let the milk simmer away for about 5-10 mins., stirring occasionally in between.
  2. Dissolve a few saffron strands in 2 tbsp milk and add in the boiling milk.
  3. After the milk has thickened a little, add the soaked sabudana in the milk and stir well to avoid making lumps. Keep the flame on low and cover the pan with a lid and let the sabudana cook for 5-7 mins., stirring occasionally in between so that it does not get stick to the bottom of the pan.
  4. After the sabudana pearls are cooked in milk, add sugar and stir well. Do a taste test for the sugar, and if needed add more sugar as per your taste at this stage. Stir continuously after adding sugar so that the milk does not get burnt and stick to the bottom.
  5. Switch off the flame and add cardamom powder. Mix well.
  6. Your yummy Sabudana Kheer is ready. Serve hot garnished with a few more saffron strands and almond slices.
  7. If you want to serve it cold, let the kheer cool at room temperature and then put it in the refrigerator for a few hours. Serve chilled garnished with a few more saffron strands and almond slices.

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**Important Points:

  1. Toned Milk may also be used for this kheer for diet conscious people. I have tried with both kinds and it tastes just as delicious.
  2. You may use condensed milk/milkmaid/mithai mate instead of sugar to make it more richer, thicker and creamier. Use the quantity as per the desired sweetness.
  3. For diet conscious people, sugar free can also be used in the kheer.

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Thanks you for reading the post guys..!!

JAI MATA DI..!!

Spinach & Carrot Rice

Spinach & Carrot Rice
Spinach & Carrot Rice

 

Hi friends..!! Thanks for your wonderful response on my first post for the Double Chocolate Cake. After the success of my first post, I am back with my second post on the blog; this time I thought of sharing a recipe for a savoury dish. This dish is a one-pot meal and a perfect recipe for those days when cooking seems to be a task.

All you want to do on lazy days is whip up a quick one-pot meal for yourself & laze around in your pyjamas. If you are married, you can spend the time saved from cooking with your spouse. This was one such day when I was too lazy to cook an elaborate meal and was bored of regular subzi. I was craving for something spicy, so I took out my recipes’ collection, and stumbled upon this really old recipe, which has been with me since my school days. I had learnt this recipe in one of my cookery classes which I used to join in my school vacations.

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I checked the ingredients in the recipe and realized that it can be made with readily available ingredients; so I went straight into the kitchen & gathered all the ingredients to make this super simple & super spicy rice. (Spices can be adjusted though, but I made it really spicy as was craving for it 😛)

This dish is a perfect meal option for lunch, dinner and is a tiffin friendly recipe for your kids or spouse. This rice can be made in 2 ways: with boiled rice (fresh or leftover) and with soaked rice as a one-pot dish. Hence, it can be made to use up all those leftover plain boiled rice kept in your fridge ☺️😀). Here, presenting you my version of “Spinach & Carrot Rice”.

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Serves: 6-8 people

Preparation Time: 15 mins
Cooking Time: 30 mins

For the recipe, you will need:

Ingredients:

  • 1 3/4 cup rice, soaked in water for an hour; or boiled rice, cooled at room temperature
  • 3 spring onions, chopped without the greens
  • 1 medium onion, chopped
  • 3 tomatoes, chopped finely
  • 1 capsicum, chopped finely
  • 2 carrots, grated
  • 1 cup spinach, chopped and washed
  • 6-7 tbsp oil
  • 1 tsp jeera/cumin seeds
  • 1 tsp mustard seeds
  • 1 tbsp ginger garlic chilli paste
  • 2 tsp chopped mint leaves, fresh or dried
  • 2 tbsp sambhar powder
  • 1/2 tbsp red chilli powder
  • 1/2 tsp haldi/turmeric powder
  • 1 tbsp pav bhaji masala
  • Salt to taste
  • 1/2 tsp garam masala powder 
  • 1/2 tsp dhania powder/coriander powder
  • Spring onion greens for garnishing

Method:

  1. Heat oil in a wok. Add cumin seeds and mustard seeds. Once they crackle, add chopped spring onions and chopped onions and ginger garlic chilli paste. Saute till pink and translucent.
  2. Add chopped tomatoes, capsicum, grated carrots and spinach leaves. Add salt, red chilli powder, turmeric powder, sambhar powder and pav bhaji masala. Add 5 tbsp water and cover the wok with a lid for about 5 mins till veggies are little tender.
  3. After a few minutes, add the soaked rice without water and mix everything well. Than add about 1 cup water and cook on high flames till bubbles appear on the surface of the rice.
  4. Once you see the bubbles, add mint leaves, garam masala and dhania powder and switch the flame to low and cook the rice with the lid on till the rice is cooked. You can add more water in case required.
  5. Serve hot garnished with chopped spring greens and mint leaves. Serve with raita and mint chutney for a wholesome experience.
    Method for the boiled rice version:

    Boil the rice in sufficient water separately and cook the veggies separately as mentioned till Step 2. Once the veggies are cooked and water is evaporated from the veggies, add mint leaves, garam masala and dhania powder. Mix well and then add boiled rice and mix with light hands so that rice grain does not break. Serve hot garnished with spring greens.

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    Thanks for reading..!!!

CADBURY SILK GANACHE

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Rich, Creamy, Shiny & Glossy Ganache

 

Ganache is a perfect way to dress up any cake and make it look like a professionally baked cake. You can make ganache in various consistencies depending upon the proportion of cream and chocolate used in it. Ganache can be used right from directly pouring on to the cake/desserts to piping beautiful rosettes with it.

Recently, I made this unique creamy Cadbury Chocolate Ganache for my brother’s birthday cake. This ganache is made with our very own favorite chocolate, Cadbury Silk. Yes, your read it right..!! The ganache is so simple and easy to make that even a beginner in baking like me could perfect it in the first try itself.

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For this unique ganache, you will just need 2 simple ingredients: Cream and Cadbury Silk Chocolate; and you will get a perfectly sweet chocolate concoction for your desserts…!! Yummm….!!!

This ganache can be used for cakes, ice-cream, truffles, hot chocolate, chocolate milkshake and the list can go on depending upon your creativity.

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Credits: The recipe for this ganache was inspired by one of my fellow CAL member, Afreen Usman.

Recipe for Silk Ganache

Preparation Time: 5 mins
Cooking Time
: 5 mins

You’ll need Ingredients:

200 gms Cadbury’s Silk

200 ml Amul fresh cream

Method:

1. Break up the Silk chocolate into little pieces.

2. Heat the cream till just about to bubble on the sides.

3. Add the chocolate pieces, let it sit in the cream for a minute.

4. Then mix well with a whisk/spatula till the chocolate lumps no longer remain. Your smooth ganache is ready.

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Thanks for reading..!!

Double Chocolate Cake with Cadbury Silk Ganache

Double Chocolate Cake with Silk Ganache
Double Chocolate Cake with Silk Ganache

Hi friends..!! This is my first ever blog post, so wanted it to be really special. I wanted the first post to be of something sweet to celebrate the new beginning, however was very confused and could not decide on that special dish. As a result, my first post kept on delaying but then I got the chance to make a perfect dish for my first special post to share with you all.

It was my darling brother’s birthday on April 1 and I had to prepare a perfect simple birthday cake for his dinner party. (P.S.: My family is not too fond of whipped cream and fondant cakes, so we did not want to buy those ones from the bakery.) So, I thought what more special occasion I needed to make my first post live on the blog.

My brother, Karan, wanted a “chocolate” cake, so I decided to make this rich double chocolate cake with a unique creamy Cadbury Chocolate Ganache made with our very own favorite chocolate, Cadbury Silk. Yes, your read it right..!! The ganache is so simple and easy to make that even a beginner in baking like me could also perfect it in the first try itself. (You may read the Silk Ganache recipe here.)

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I made this cake for the first time but I must say this recipe will be a keeper recipe for me.  It would be my go-to-chocolate cake recipe in future. The cake was moist yet had a perfect crumb like bakery baked ones. I made this cake in one layer but it can be made in a layered version also.

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Perfect crumb

This cake has been the best chocolate cake I have baked so far. (Trust me, I can say this because my brother does not eat cakes at all and he was the one who praised it a lot). The cake got me a lot of appreciation from my family and his friends. His friends could not believe that the cake was homemade. I hope you also find the recipe useful and try it out for your family and friends. The cake is so versatile that it can also be served as a perfect tea time cake without the ganache, or as a scrumptious dessert served warm with a scoop of vanilla ice cream drizzled with chocolate sauce.

Credits: The recipe for this cake was inspired by one of my fellow CAL member, Afreen Usman.

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To make this delicious chocolate cake, you will need:

Servings: 15-20

Preparation Time: 15 mins
Baking Time
: 45-50 mins

List of Ingredients:

1 1/2 cup castor sugar

200 gms butter

4 eggs

2 tsp vanilla essence

1 3/4 cup all-purpose flour

1/2 cup cocoa powder

4 tsp baking powder

1 tsp vinegar

1/4 cup hot milk

Juice of 1 lemon

Handful of chocolate chips

Real Fruit Juice/Sugar Syrup

 

Preparation Method:

  1. Sift flour, baking powder and cocoa powder together for 3-4 times.
  2. Prepare a cake tin by greasing it and dusting with cocoa powder.
  3. Pre-heat oven at 180 degrees for 10 mins.
  4. In a large bowl, cream 1/2 cup sugar and butter till fluffy and triple in volume.
  5. Separate egg yolks and egg whites.
  6. Add the egg yolks in the butter mixture one by one and beat well after each addition.
  7. Add vanilla essence and beat again.
  8. Add the flour mixture in 3 batches, alternating with milk. Fold with a spatula using cut and fold method till well mixed. Add vinegar and mix once again.
  9. Beat egg whites. Once it becomes frothy, add lemon juice and continue beating. Once egg whites reach soft peaks, gradually add sugar and beat till stiff peaks.
  10. Add egg whites into the flour mixture with light hands in 3-4 batches so that it doesn’t lose air.
  11. Fold in a few dark chocolate chips.
  12. Pour the batter in the prepared tin and bake at 170 degrees Celsius for 40-50 minutes or till a toothpick inserted in the center of the cake comes out clean. Cake should be springy to touch. Mine was done in about 40 minutes.
  13. Let the cake cool in the pan for 10 mins and then invert on the wire rack.
  14. Poke a few holes with a toothpick in the cake and soak the cake with any juice/sugar syrup to moisten the cake. You can use warm milk also to moisten the cake.
  15. Drizzle the prepared Silk Ganache on the cake and decorate as per your preference.. I decorated with few more chocolate chips and Cadbury gems.
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My brother’s perfect birthday cake


Thanks for reading..!!

Notes: For eggless version, replace 1 egg with 1/4 cup thick curd or 1/2 mashed banana. Please note that using banana may alter the original chocolate flavor of the cake.

Good food & recipes…