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. 





    Sunday, July 28, 2013

    CUSTARD POWDER COOKIES (FOOD REMAKE)

    Tried and tasted by Nivedita
    Hi All,
    How are you? How is the weather there in your place? Here its very cold. Past 3 days its raining cats and dogs. Rainy season! enjoy the rain. I am enjoying it. Snacks are must in this rainy season to munch any time  with hot cuppa coffee or chai or milk. Some time sweet snacks, sometime savory.
    According to me,(and my kids of course) cookies are the best sweet snacks to munch any time.
    Today I am here with a different cookies. Different because its having Custard Powder in it. I have used custard powder in baking cakes and breads, but had never used it in cookies.
    This time Jagruti's event Potluck party, Cyber style! - Fun and the Challeng... chose Ramya of LemonKurry  as my partner for this month and she has prepared these lovely cookies. The recipe link is HERE .

    Hey Ramya, my kids enjoyed these. Thanks dear for sharing this recipe with all of us and bringing it to the party.


    I am here with her recipe prepared by me. There was a mistake in something 
    I think, because my cookies got skinny. I did not get the fat ones. But taste was good and all got over within half a day. My kids loved it. And I too liked the custard flavor in the mouth.
    Ingredients:
    All Purpose flour - 3/4 cup +1/8 cup or  200 gm
    Custard powder -  3/4 cup or 150 gm
    Butter - 3/4 cup or 150 gm
    Sugar - 3/4 cup or 150 gm
    Baking Sod - 1/2 tbspa
    Salt a pinch
    Vanilla essence - 3 drops
    I added
    Cocoa powder - 2 tbsp to half of the dough done
    Method :
    Take APF, salt and baking soda in a bowl. Sieve it and keep it aside.
    Pre heat oven.
    Mix the custard powder with APF mix and mix well.
    Whisk sugar and butter in a bowl till soft. Add vanilla essence and stir well.
    Add the dry flour to this mix to make soft dough. 
    Ramya says NOT TO FREEZE THE DOUGH.
    Roll the dough in to your desired thickness.  
    Cut with a cookie cutter or knife to make shapes.
    Arrange these in a baking tray and bake it for 10 minutes or less. Keep an eye to check. Mine got burnt as I kept it for long time because my first batch was very soft.
    AND 
    I DIVIDED THE DOUGH IN TWO. IN ONE I ADDED 2 TBSP OF COCOA POWDER AS MY YOUNGER ONE WON'T EAT COOKIES IF THERE IS NO CHOCOLATE IN IT.

    I got 15 big cookies. 
    Sending it to the party.


    Keep Smiling,

    Wednesday, July 17, 2013

    RICE AND JAGGERY PAYASAM

    Tried and tasted by Nivedita
    Hi All,

    A quick and very easy dessert. Healthy for people who are sick(suffering with normal fever or cold). The day doctor suggests that you can give jaggery to your baby, this is the best food(minus the coconut milk). No need to buy anything extra for it. You will usually have all these at home. Its quick dessert for unexpected guests. Believe me, it looks bland but the taste is really very good.
    Coming to the recipe,
    Ingredients:
    Rice flour  - 1/2 cup
    Jaggery - 1/2 cup or less (grated or powdered)
    Water - 1 cup
    Milk - 1/2 cup
    Coconut milk powder - 2 tbsp or freshly  coconut milk - 1/4 cup
    Cardamom powder - 1/4 tsp
    Almonds and cashew nuts - 1 or 2 tbsp, crushed or cut into small bits
    Ghee to fry the dry nuts

    Method:
    Keep water to boil in thick bottomed pan.
    Take half the milk in a bowl and mix the rice flour in it to remove lumps. 
    In other half milk add the coconut milk powder and mix well to avoid lumps. (skip this step if you are using fresh coconut milk) 
    Once the water start boiling add the jaggery and allow to melt. If you see any dirt in it please sieve and keep again to boil. 
    Now add the rice flour and milk. Mix well to avoid lumps. Boil on a medium flame for few minutes. Add the coconut milk cardamom powder. Boil till the rice flour is cooked. The color will change and you will get the nice aroma of the cooked rice flour. Remove and keep it aside. Heat ghee in another small pan, fry the nuts.
    Add it to the ready payasam.
    Isn't it easy? And its really delicious, the coconut flavour is really a blessing in this dessert.
    Keep Smiling,



    Monday, July 15, 2013

    KUZHALAPPAM for ICC JUNE

    Tried and tasted by Nivedita
    Hi All,
    Fried food again!! I am not that fond of these oily things, I am not 100% health concious and I don't like diet. Still these fried foods are always at the last in my "to eat wish list". This month Valli announced the recipe for  Indian Cooking Challenge, and it is this. A delicious treat from the God's own country, Kerala. She has suggested 3 recipes and given us the choice to follow either one of those. I have followed KUZHZLAPPAM from Julie of www.erivumpuliyumm.com
    This is a very simply dish but tasty and the interesting part is the shape. My kids loved these. I served these with spicy green tomato chutney. It was really delicious. 
    Please visit Valli Kuzhalappam ~ Kerala Special or Julie(www.erivumpuliyumm.com)for the detailed recipe. 







    I am happy that I finished my challenge and enjoyed it too. Waiting for more challenges and hoping that I will be part of it on regular basis.


    Keep Smiling,


    Wednesday, July 10, 2013

    CHINESE SAMOSAS FOR PPCS

    Tried and tasted by Nivedita
    Hi All,
    Its Party time again ladies. I can not wait to see your entries. I am here with a starter this month. The best way to avoid making more quantity of main course!! Starters!! If starters are tasty, then the main course remains behind, Just joking :-)))))
    Starters are the main attraction of any party in any season. We Indians are more attached with fried food for starters. Baked or steamed or raw food starters are still not popular in India. I prefer even any salad bar as a starter but I don't want my guests to scold me for giving a raw food. So I am here with a fried starter which is famous in India... Samosas. Who does not like Samosas?? I!! I really don't like those regular big and hard covered samosas. This one food is always last in my menu. But I love the Mini Samosas . And here today I am with Chinese Samosas. Wondering what is this Chinese? I have stuffed the samosas with Chinese style stir fried vegetables. 
    Actually to confess, I started making spring rolls, but could not get proper rolls. I was upset, this was second time it went wrong while preparing for the party. Last time also I had prepared Veg Sheekh kabab but went wrong with the clicks. 
    This time I thought I will make use of the same ingredients and make something special then got this idea of converting Spring rolls into Samosas 
    :-) 
    All is well that ends well... Here is my story of Spring rolls to Samosas. 

    Ingredients:

    For the Cover:
    All purpose flour - 1 cup
    Corn flour - 1/8 cup
    Salt to taste 
    Warm water - required to make soft dough.
    For the filling:
    Cabbage - 1 small or 2 cups, finely chopped into very thin strips(very imp)
    Carrot - 1 big, again finely chopped into thing strips
    Beans - 12-15, finely cut in to cubes
    Sprouted moong - 1/2 cup
    Corn - 1/4 cup,(fresh or canned one)
    Oil - 2 tbsp
    Green Chilly or small bell pepper - 1 finely chopped
    Garlic - 3 cloves, finely chopped
    Ginger - 1/4", finely chopped
    Soy sauce - 2 tbsp
    Vinegar - 1 tbsp
    Corn flour - 1 tbsp
    Salt to taste
    Sugar - 1 tsp
    Pepper - 1 tsp(if not giving for kids, add some more)

    Oil to fry.

    Method:
    Take all the ingredients for cover except warm water. Slowly add the water to make a very soft dough. (I used my darling Food Processor.) Keep the dough covered with a damp cloth for half an hour at least.
    Till then,
    Take oil in a pan, when its very hot, 
    Add ginger and garlic, fry for few seconds, add beans and sprouts, cook for a minute. Add the carrot, corn and cabbage. Mix well and fry for 2 minutes on high flame. Turn in slow flame.
    Add  all the other ingredients slowly one by one, mixing it well after each ingredient.Cook it for few more minutes till the vegetables are cooked but till little crispy.
    Keep it aside.
    I had kept both in the fridge for two hours(waiting for my kids and hubby to come home)
    Take the dough, make small lemon size balls. Roll into small size puri 
    (please follow this LINK to give the samosa shape) 
    Fill the ready stuff with a small spoon.
    Cover it nicely. Repeat with other stuff.
    Keep the ready samosas in the fridge for 10 minutes before frying (optional)


    Heat oil in a frying kadai.
    Fry the samosas in batches. Serve hot with Ketchup. 
    Green chutney won't go well with this as the stuffing is having Chinese flavor.

    Its lovely and very different. Till you get a first bite in your mouth, your mind will be expecting the potato taste and you are fooled!! 

    my spring rolls :-(

    This is my entry to 
    Jagruti's  event:


    Keep Smiling, 

    Monday, July 1, 2013

    EGGLESS TUTTI FRUTTI SHORTBREAD(Food Remake)

    Tried and tasted by Nivedita
    Hi All,
    Its two years now, BAKING has become a passion for me. Before,it was a nightmare for me. My kids loved cakes, pastries, brownies, cookies, all the possible baked sweets! Only and Only because of them I pushed my self to baking. If you remember, my first baking was My first bake - Chocolate Cookies which was a success then I did not turned back from baking. I faced may failures, I have thrown the whole unbaked cake into dustbin, I burnt the cookies, I forgot to add sugar while mixing... I took an oath not to bake again... But my Baking Saga continued. Now every one in my family, my friend circle their kids love my brownies, biscuits and cookies. Every one tells me that I should start a home bakery :-) Thanks every one for supporting me and encouraging me.
    There are few things which are MUST in  the kitchen. We women are attached emotionally with our utensils(some times, feel bad to throw the burnt vessel or even a broken glass) and we are more careful with many gadgets like FOOD PROCESSOR, BLENDER, MICROWAVE, MIXER, OTG.. For me I can not stay without FOOD PROCESSOR AND OTG. Those were the years where it was difficult to search for such KITCHEN APPLIANCES in the market. We did not had any option other  than getting the best available (which ever) in the local market.


    Now the time is changed. Its an ELECTRONIC ERA, This is an age of ONLINE SHOPPING.  We get many things sitting at home with just few keys pressed on the computer. I have a good experience with ONLINE SHOPPING. I enjoy it as its easy to search, compare and get it. I have ordered books from FLIPKART, I have ordered shoes from JABONG. But I was not knowing about the website CupoNation till few days back.
    This website is connected with most of the ONLINE STORES with the DISCOUNT COUPONS on every product. The categories include Fashion, Books,Movies and Music, Electronic Items, Home and Living Appliances, Restaurant coupons, Travel coupons. They are connected with JABONG, FLIPKART, MAKE MY TRIP, SNAP DEAL, MYNTRA AND SO ON.. THE LIST IS ENDLESS. YOU GET THE DISCOUNT COUPONS FOR EVERYTHING.  Isn't it great? Visit them to get the full details and take the maximum advantage. Its really good,Try this link http://www.cuponation.in/homeshop18-coupons and you will get many kitchen appliances with the description, rate and the discount code. I am planning to buy Magik Gola/Slush Maker soon, as my kids love gola :-) "
    They are on Face Book also. Follow them to know their regular promotions.

    Isn't it a big introduction before my recipe starts? Yes, but without having OTG how can you bake the short breads I sharing with you all? So visit the site or share with others about it to buy all magical things.

    Coming to the recipe,
    Its not my own recipe, I have followed it from Priya of Enveetu Kitchen and she followed from  Sharmi's Passions, The chain continues like this if someone follows my recipe here. There is little bit change in my method, only because of my carelessness. But the result was good. 
    I got around 20 cookies
    Ingredients:
    All purpose flour - 1 cup
    Butter,unsalted - 1/3 cup, at room temperature
    Sugar - 1/2 cup 
    Milk - 2 tbsp


    The easiest baking with tastiest results.
    Method : 
    In Actual recipe, you need to cream the butter and sugar until light and fluffy. But because of my carelessness I skipped this step and directly added all the ingredients except milk. Then I realized my mistake but it was late to take the butter and sugar out from the flour. So without any option I mixed everything for more time and added the milk at the end(after 5 minutes) and turned it into soft dough. I divided the dough in to two small balls, rolled it into 1/4" thick circle. Covered it with plastic wrap(I used) or parchment paper).You can roll into log also(Priya has done this) Refrigerate it for at least 30 minutes. 

    Preheat the oven at 170C.
    Grease a Baking tray and line it with parchment or just grease the tray(I did it)
    Remove and cut into cookie shape(if you have cookie cutter) or any other shape with a sharp knife.
    If you have the dough log, slice them into thick circle.
    Transfer these in to tray.
    Bake them 10-12 minutes, depending on YOUR OTG or oven capacity. Keep an eye after 8 minutes. 
    Once the edges are brown, they are done. They will be soft when hot and turn crispy once cold. 
    Allow then to cool :-)
    Enjoy these sweet short bread with a hot cup of tea or a glassful of milk or just like that. Perfect for kid's in the evening.



    Sending this to  Amrita's 
    she is a host of this month's Bake Fest



    Keep Smiling, 

    Friday, June 28, 2013

    ALU BHATHURE (FOOD REMAKE FOR PPCS)

    Tried and tasted by Nivedita
    Hi All,
    This is food world, We all girls(??) are working in the kitchen from a very young age. And the blog world is getting bigger everyday with a newbie trying her/his food and posting it in the blog. Here where we cross each other with the same recipe. Though the name is same, preparation is same, sometimes, the ingredients and the method or presentation is different. This is what happened with us, Jagruti and me! She had brought Ajwain Paratha - Flakey Indian Pan Fried Flat Bread with Carom Seeds for the Potluck Party which even I like and make it often. And the recipe is already there in my blog.Ajwain flavored flat bread !!!


    I checked with Jagruti to guide me for this, and she suggested me to try some other recipe from her blog. I thought of searching something similar to paratha, so I browsed her space in "Paratha and Roti" label. Ohh! there are so many! and again many of the recipes are in my blog also. I selected two recipes to try. One was "Raw banana and oats paratha" and "Bhathure" But I could make Bhathure as I was not getting time to go and get raw bananas. But it was good that I made her bhathures and they were simply amazing. My family loved it as an evening snack and already there is an order from my elder one to make it often :-)


    Its easy to make, I loved the taste of stuffing, though its a normal potato masala, its different. I loved it :-)
    Coming to the recipe,
    I followed exact recipe from her blog but reduced the quantity to half. I got medium sized 10 Bhathure.
    For the cover:
    All purpose flour  - 1 cup
    Semolina or fine sooji - 1/8 cup
    Instant dry yeast - 1/2 tsp
    warm milk -1/4 cup

    For Potato masala:
    Medium Potatoes  - 4 boiled, peeled and mashed 
    Oil - 1/2 tbsp
    Mustard seeds - 1/2 tsp
    Green chilli - 1/2 tsp. paste
    Ginger - 1/2 tsp, crushed(I used more)
    Haldi - 1/2 tsp
    Salt to taste
    Hing - a pinch of
    Sugar - 1 tsp
    Lime juice - as per taste, I used 1 tsp
    I skipped Red chilly powder
    Fresh chopped coriander - 2 tbsp
    Oil to fry Bhathure - 1 to 1 1/2cup


    Method:
    Take all the ingredients under "for cover" Mix well to make soft dough. 
    Cover it in a muslin cloth(it really helps) and keep it for 3 to 4 hours.
    It allows the dough to ferment and you will get soft bhathures. 

    Heat oil in a kadai.
    Add mustard seeds when they splutter add hing, green chilly and ginger together. Saute for a minute. 
    Add haldi and salt. Mix well. 
    Add lime juice and sugar, mix well again and add the mashed potatoes. 
    Mix well, adjust the seasoning.
    Keep it aside to cool.
    Divide the dough in to small balls. 
    Keep oil in a kadai to heat. 
    Divide the stuffing masala also into small balls 
    Take one dough ball, roll into small circle. Keep one stuffing ball on it. Cover it with all the sides and close it to make a small ball again.
    Slowly roll into small oval shape puri.
    Repeat with other dough and the stuffing.
    Fry the bhathures one by one in hot oil.
    Serve hot with anything, curds, green chutney, sauce or eat it just like that.. :-)
    Down is the link from Jagruti's blog:



    What's in your mind for the next Potluck Party girls??? I am waiting :-)


    Keep Smiling,

    Saturday, June 22, 2013

    SPICY METHI LEAVES AND GRAM FLOUR CAKE

    Tried and tasted by Nivedita
    Hi All,
    It was long time that I posted something from my place, North Karnataka recipes. This recipe is an extension of Gram flour vadi :-), Are you laughing at my word "extension". I have added methi leaves to the basic recipe. Gram flour vadi is very common food in North Karnataka and there are many versions of this and this is prepared even using green gram flour which is healthier than this one.


    Coming to the recipe now,
    Adding methi leaves definitely is an advantage for the mothers like me who wants their kid to have green monster(according to kids :-) ). Make these vadas or small cakes and serve it with chapati. I again crumbled it and spread it on the chapati to make it roll and gave it to my younger one.

    Ingredients:
    Gram flour - 1 cup
    Fresh Methi leaves - 3 small bunches or 2 big one
    Onion - 2 big
    Green chilly - 2 or as per the taste
    Salt to taste
    Curry leaves - few
    Oil - 2 tbsp
    Cumin Seeds - 1 tsp
    Haldi - 1/2 tsp
    Tamarind paste - 2 tbsp


    Method :
    Clean and wash the methi leaves. Keep it in a colander to remove the water.
    Finely chop the onion. (I used food processor)
    Finely chop the methi leaves, green chilly and curry leaves(again I used food processor, its a boon for me )
    Using food processor will help you to get the fine texture.
    If you don't have the processor, chop it finely with a sharp knife.


    Heat oil in a thick bottomed kadai.
    Add cumin seeds and onion together. Fry till it turns golden color. Add the gram flour and fry till the aroma comes. Don't leave in the middle. It may take 5 to 7 minutes.
    Add the chopped methi and green chilly. Mix and fry till both the gram flour and methi leaves blends well. 

    Cover with a lid and cook for few minutes. Open, add salt and haldi.
    Mix well and keep frying for few minutes more. Add the tamarind paste, mix well, cover and cook it starts leaving the edge. 
    Transfer it on a wide plate. Spread it on the plate to get the round or rectangular shape with little thickness. Allow it to cool. Cut into desired shape(square, rectangle, triangle or diamond). Usually its cut into diamond shape, but here I cut it into triangles. Anyways, the taste won't differ with shape :-)
    As there is no water added to it, you can take it while travelling for a day or two. 
    Enjoy it with hot chapati or Jowar roti. 

    Keep Smiling,

    Saturday, June 15, 2013

    DAPKA KHADI FOR ICC~MAY

    Tried and tasted by Nivedita
    Hi All,
    Weather is playing hide and seek with us :-) Everything served on the plate should be hot and spicy. So the butter milk has taken its seat back. But boiled butter milk or Hot butter milk?? Yes, its my favorite always. I wait for this weather to enjoy this Kadhi. 
    Last month I prepared the same way but with Mangalore Cucumber (which is again my favorite) and I was lazy to post it in my blog.
    When Valli announced the challenge for this month's Indian Cooking Challenge, I was happy. One more reason to be happy was its my favorite cuisine, its from Gujarat :-)

    I am here with my clicks:-

    Can you see my Dapkas?

    Moongdal paste

    Buttermilk with Besan

    Baked Moong dal dapkas

    I faced a problem with dapkas. When I put those in the kadhi, they did not pop up but thanks for the tips Valli, I baked those in microwave for 3 minutes and then added in the kadhi.
    Still they were hard, don't know the reason.
    The taste was good

    Ready to serve with Rotlas

    I enjoyed it with hot rice :-) 

     Keep Smiling,


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