Saturday, August 10, 2013

LADY FINGER OR OKRA CHUTNEY FOR PPCS

Tried and tasted by Nivedita
Hi All,
How are you? Festival time ladies. More work for us, more fun for family members, specially kids. All are waiting for the sweets, snacks and special main course.



Wait, I am not posting any special food for the party. Today I am here with a very simple side dish. Chutney is the basic item in a thali in any Indian food.
If you have not tried it before, you will really like it. Its different.
And can you guess with what we had this spicy chutney?? We had it with PAAPDIS. :-)
I got this recipe from my closest, dearest friend Renu, thanks dear :-) 
Jagruti has named me "CHUTNEY QUEEN" Trying to keep the title :-)

Coming to the recipe,

We need very few ingredients to make this chutney.

Ingredients:
Lady finger(Okra) - 150 gm(big ones, you can see in the photo, I took 12)
Oil -1 tbsp
Green chilly - 6 to 8(depends on the chilly, I took more because I wanted it spicy)
Fresh Coriander - 1 small bunch
Cumin Seeds - 1 tsp
Crystal Salt to taste(optional, you can use the normal table salt)
Garlic - 1 small bulb(6-8 cloves)
Lime juice -1 tsp+ 1 tsp


Method :
  • Wash and dry wipe the lady fingers and keep it aside.
  • When dry, cut into round pieces.
  • Heat oil in a thick bottomed kadai.
  • Fry the cut lady finger pieces for some time.
  • Add 1 tsp of lime juice to remove the stickiness.
  • Add Green chilly and peeled garlic.
  • Fry all till brown.
  • Let it be cool.
  • Separate the chilly and garlic.
  • Take the cleaned fresh coriander, cumin seeds, chilly and garlic in a mixi.
  • Grind into a coarse paste.
  • Add the fried lady finger and just turn the mixi for few seconds. 
  • Transfer into a bowl, add a tsp of lime juice. Adjust the seasoning. 

Enjoy it with chapati, hot rice and ghee or even a curd rice.


My husband brought the Paapadis in the evening when I made this chutney. My elder daughter and him both enjoyed the Paapadis with this spiciest chutney. 

This is my entry to 
Jagruti's  event:


Keep Smiling,

Tuesday, August 6, 2013

EGG LESS SUPER MOIST CINNAMON AND COFFEE CAKE(Food Remake)

Tried and tasted by Nivedita
Hi All,
bAKE, bAKE, bAKE AND bAKE....
BAKE THE CAKE,
CAKE BAKE
Are you all thinking something is wrong with me!! This is what has happened to me now a days.. Yeh BAKING ka BHOOTH  sar pe chad gaya hai, sarr pe kya pure dimaag me chaagaya hai, its controlling my mind and brain.
I had tried this cake almost a year back and those were my initial days of baking, It was not a flop but not good also. It was not baked properly. And I left the hope of baking it again. But, the other day when I was going through the recipe book, I got this one and this time I was very sure that it will come out good. Yes! and it came out like a ...??? no words.. I never thought I can bake an Egg Less cake with this much soft, moist and perfect. I am sorry, I am going on and on..... 

Coming to the recipe,
I adapted this from Sanchita of http://litebite.in/
Check out her space.. if you are a baking bhooth and eating bhooth She got N numbers of baking recipes. Here is the link for today's recipe Cinnamon Tea Cake
This time, I have substituted few ingredients to suit the taste of my kids. My younger one likes chocolate in everything. So thought of adding some cocoa powder and to make it  healthier for kids, I added some nuts to it.
Coming to the recipe,
I have altered her recipe as per my taste.
Ingredients :
Dry Ingredients:
All Purpose flour - 1/2 cup
Whole wheat flour(I have used Aashirvaad brand) -  3/4 cup
Cocoa powder - 1/4 cup 
Powdered sugar - 1 cup or less
Cinnamon powder - 1 tsp
Instant coffee powder - 1/2 tsp(I have used Nescafe, Rs.2 sachet)
Baking soda - 1 tsp
Salt - 1/2 tsp
Liquid Ingredients:
Vegetable oil - 6 tbsp
Vinegar - 1 tbsp
Yogurt or curds - 1/2 cup
Strong coffee decoction - 1/2 cup
Vanilla Essence - 1 tsp
Method:

  • Preheat the oven at 180°C.
  • Spread the aluminium foil in a rectangular tin for baking the cake and keep it aside.
  • Take all the dry ingredients and sift at least 3 times in a wide vessel. This is very important step.
  • In another vessel take powdered sugar and oil and beat it till it is soft, for about 8 to 10 minutes. I used a normal egg beater. ( not electric one)
  • Add the curd, coffee decoction, vinegar and vanilla essence in the sugar and oil mixture and mix thoroughly. 
  • Slowly add the liquid mix in the dry mix and beat lightly till it blends well and get the normal cake mix. Don't over do it. 
  • Pour this ready mix into baking tin and bake it for 15 min at 180°C and 10 min at 150°C or till done. The power of your oven plays an important role here. My OTG is more powerful. I always bake at lower temperature than given in the recipe. 
  • Check with a clean knife or thin rod to check whether its baked properly.
  • Take it out from the oven and let it cool on a wire rack. Your Cinnamon and Coffee Cake is ready to serve. 
Sanchita says you can keep it for a week, but mine gets over in a day or two. 





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