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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DAL,BATI, CHURMA for ICC JANUARY

Tried and tasted by Nivedita

Hi All,

HELLLLLLOOOOOOOOOOOOOOO, How are you all? Feeling little embarrassed to come back here after 3 months. I feel guilty for not posting regularly.

First and foremost, I want to say Sorry to Jagruti that I could not finish her event. Really sorry dear, I hope you do understand my problems. Thanks.

Now, today I am here to participate in Indian Cooking Challenge which is hosted by Srivalli. I am sorry Valli, I am not a regular participant for your event, but still wait for your challenge every month and always look forward for other's recipes tried in ICC. 

Food is my weakness. This time the recipe chosen was really not to be missed. Daal Bhati Churma is the delicacy of Rajsthan. I tasted this first time in Chowkidani in Pune and I thoroughly enjoyed each item. But somehow the taste of Dal Bhati Churma took more place in my heart and I always wondered whether I can make it or not. I surfed many blogs and bookmarked few. One was Priya's and the other one is Jagruti's Daal baati churma by Jagruti, But never dared to make it. I thought its difficult to make and so much ghee into it. Being health conscious, I was always hesitated to go ahead. But when I got the challenge, I could not resist. And Yes!!!! it came perfect. Thanks Valli.

She has chosen recipes from three sources. One is from Priya (which even I had bookmarked a year back only). The others are  from Sanjeev Kapoorji and Tarla Dalalji.

I thought of following Priya's recipe as I felt I can connect myself more with her recipe.

Visit her place mharorajasthanrecipes  for detailed recipe.

I really enjoyed this challenge and enjoyed the feast too. I never thought its so easy to make.

Visit Valli's space for today's post :

Dal Bati Churma ~ Rajasthan Special Step by Step | Indian Cooking Challenge - January

Keep Smiling,

Double Decker Parathas

Tried and tasted by Nivedita

Hi All,

I am here after long time. This time it is for our blogger friend veena of veg junction. She is on with her first event and is very much enthusiastic about this. All the best to her.

Today's recipe is from my favorite breakfast.. Parathas... I love parathas. And when I got the recipe in Tarla Dalalji's website, I could not wait to try it.. Even though its a very common dish, the way she made is kid's friendly and my younger daughter loved it very much. 

I just took a basic recipe from her and modified according to my taste.

I followed the recipe from here. She says its good for diabetes. 

She has used the ready cooked chapatis but I prepared fresh(half baked, check the recipe below).

Thats the only difference.

Its little time consuming but tastes great with fresh chapatis

Recipe is copied and pasted from Tarlaji's post with some editing.

Ingredients:

For the carrot stuffing

Grated Carrot - 1/2 cup

Cumin seeds - 1 tsp

Finely chopped green chillies - 1/2 tsp

Lemon juice - 1 tsp

Oil - 1/2 tsp

Salt to taste.

For The Green Peas Stuffing

Green peas - 1 1/2 cup

(Boiled and mashed)

Cumin seeds - 1 tsp

Finely chopped green chillies - 1/2 tsp

Lemon juice - 1 tsp

Oil - 1/2 tsp

Salt to taste.

Other ingredients:

Oil  or butter(not for diabetic people)  for cooking

Chapati ata to make chapatis.

Method 

For the carrot stuffing

1. Heat the oil in a non-stick pan and fry the cumin seeds until they crackle.
2. Add the carrots, green chillies, lemon juice and salt and mix well.
3. Cover and cook for 2 minutes. Keep aside.

For the green peas stuffing

1. Heat the oil in a non-stick pan and fry the cumin seeds until they crackle.
2. Add the green chillies, coriander and salt and cook for 1 minute.
3. Add the green peas and cook for another minute. Keep aside.

How to proceed

to make one double decker paratha

roll out three medium size chapatis.

Heat tawa and bake two only one side and one fully(this one is for the center part)

1. Spread 1 tablespoon of the carrot stuffing on one side cooked chapati, make sure to keep the uncooked  side outside.and cover with cooked  chapatti. Then spread 1 tablespoon of the green peas stuffing, place another uncooked chapatti(again uncooked side on the upper side) on the top and press firmly to seal the edges.

1. Cook the double decker parathas on a tava (griddle) on both sides, using a little oil.
2. Repeat with the remaining atta and the stuffing to make more parathas.
3. Serve hot with pickle or sauce or curds.

This is the mini size paratha which my younger daughter loved to have.

Sending these double decker parathas to Veena's event :-) which is started by Kalyani.

And
Priya's
Announcing Cooking With Seeds - Peas

And
Kid's Delight-Colourful Palate  guest hosted by Veena,event by Srivalli..

And
Vatsala's  LGSS-Stuffed Paratha



Keep Smiling,

Sukhdi(Food Remake)

Tried and tasted by Nivedita

Hi All,

Gujarat is famous for its clothes, diamonds and sweets. I love Gujju food. And the sweets plays major role in their food. 

Here, I have taken the recipe for Sukhdi from my closest friend Jagruti. She describes it as Sukh means Happiness. She has prepared it many times without any much preparation or planning.

When I prepared this, even I realized that its the easiest, quickest sweet to enjoy(Weight Watchers!Sorry, its not for you)

Coming to the recipe, (Click  Sinful Sukhdi (Jaggary Fudge) for original recipe)

Ingredients:

Whole wheat flour - 1 cup

Jaggery - 1/2 cup(Grated)

Ghee - 3/4 cup

Cashew nuts - few(Finely chopped)

Cardamom Powder - 1/2 tsp(Jagruti has not used)

Method :

• In a heavy bottom pan heat ghee. 
• Keep on low heat and add flour.  
• Roast on a low heat till golden brown, do not allow it to burn.
• When the mixture comes together add the grated Jaggery and Cardamom and mix very well.  
• Take off from the heat and spread the mixture evenly in a greased tray.  Sprinkle some cashew nuts and Roll it to make even surface.
• Cut in to a diamond shape while it's warm. 
• Allow it to cool and serve(otherwise, you will burn your tongue :-)

My younger daughter never likes sweets, but she had half the quantity of what I made:-), even the elder one loved it very much, planning to make again, but afraid of the quantity of ghee in it :-)

My daughters did not allow me to click the proper photos

This is my first entry to the event which is ON in Minaji's blog:

Announcing the Celebrate Sweets Event 

focusing on "Gujarati Sweets"

                                               (Which is started by ME)

Keep Smiling,

Cocoa Cups - stuff it with any dessert..

Tried and tasted by Nivedita
Hi All,

I was seriously  thinking of some stuffed sweet ideas, and I saw this Baked and filled khakhra cups from Lataji, Thank you so much Lataji for giving me this superb idea of Cocoa cups. Stuff any dessert in this and serve.... I am sure kids will not stop eating these cups with whatever you fill in the cups and give them.

I turned her Khakra cups into COCOA cups. Her Khakra cups are for stuffing spicy food, and mine are for stuffing sweet food.

Here is the recipe for making these lovely cups.

Ingredients:

Whole wheat flour(normal chapati flour is also fine) - 1 cup

All Purpose flour - 1/8 cup

Chiroti rawa or fine semolina - 1 tbsp

Oil - 1 tbsp

Cocoa Powder - 1/4 cup

Sugar - 1/4 cup

Pinch of salt

Water to make the dough.

Method :
(I have followed Lataji for the method)

• Take all the ingredients in a large vessel, except water.
• Mix well and go on adding water to make soft but stiff dough.
• Keep it covered with damp cloth for 15 to 20 minutes.
• Grease the muffin tray.
• Preheat the oven at 180C
•  Now the time comes to make the very thin puri size discs.
• What I did was, first I rolled medium thick discs. 
• Cut it with bottle top to get the circle shape.
• And again rolled each circle into a very thin puris. These should be very thin, otherwise cups will not come crispy.
• Keep all the puris ready.
• Take one puri and keep in in a mould to give a cup shape. Don't worry about the shape or curls you get in the cup.
• Repeat with other puris.
• Bake at 200C for 6 minutes.(Yes, thanks Lataji, the time was just perfect :-) )
• Remove and spread the cups on mat or paper to cool.
• Store in an airtight jar.

Now coming to the stuffing:
Stuff these cups with AAMRAS, OR CUSTARD, ICECREAM, SHRIKHAND, SWEET WHIPPED CREAM, FRUIT CUBES, OR JUST BRUSH WITH NUTELLA SPREAD BEFORE SERVING.
YUMMY COCOA CUPS FOR KIDS PARTY :-))))))
I am sure you all will love these cups...

Sending these cups to

 MY event which is guest hosted by Akila of  Learning-to-cook

 Announcement: Celebrate Sweets - Stuffed Sweets

Keep Smiling,