Eggless Almond sponge cake

It is very difficult to make my little one nuts and dry fruits. So this one was for him. 
I never tried to make egg-less cake before but i have been wanting to from a long time. So I thought why not at least give it a try. So instead of using eggs, i used condensed milk. Also that is the only sugar element that I used, no extra sugar added. However if you wish to add you can go on to add sugar. Also I haven't used any essence, just roast the almonds and chop them roughly, roasting releases flavors in almond. This one is super healthy and can stay for about 5 - 7 days without refrigeration. So here goes the recipe... Happy cooking...

Ingredients:

Whole wheat flour - 1 cup
Baking powder - 1 tsp
Baking soda - 1 tsp
Condensed milk - 150 gms
Milk - 1/2 cup
Oil - 1/2 cup
Almonds - 100 gms

Method:

In a separate bowl, combine the condensed milk and oil and whisk. 

Now add the flour slowly. Whisk till it is combined. 

 Now slowly add milk into flour mixture milk is combined, then stir in the chopped almonds(keep some aside for sprinkling on the cake).

Put the mixture in the baking tray, sprinkle the remainder almonds. Cook for 20 - 25 minutes at 180 degrees or till the cake is done.

Grease the baking tray with oil/butter and sprinkle some flour and keep aside. Preheat the oven to 220 degrees. Roast almonds and chop them, keep aside.
Sieve the flour, baking powder and baking soda and combine them. In a separate bowl, combine the condensed milk and oil and whisk. Now add the flour slowly. Whisk till it is combined. Now slowly add milk into flour mixture milk is combined, then stir in the chopped almonds(keep some aside for sprinkling on the cake). Put the mixture in the baking tray, sprinkle the remainder almonds. Cook for 20 - 25 minutes at 180 degrees or till the cake is done.
Remove from the oven and let it sit in the tray for 5-10 minutes and invert it over a wire rack to let it cool completely. 

Makki ki Roti with Sarson ka Saag

I never had sarson ka saag until my marriage. It is only after a year and half of my marriage, i first tasted this amazing dish at a relative's marriage.This is a must have in winters. It is prepared all over Punjab, Haryana atleast once a week. I never saw sarson/mustard greens or should i say i never knew how it looked even if it was in front of me. But my MIL showed me and taught me how to cook this. Since mustard greens has a bitter taste, usually spinach or bathua is added to balance the flavors. I was able to get my hand on spinach hence used it. Even you dont stay in North, I think you should try this recipe atleast once as the combination of Mustard greens and Maize is awesome. So here is the recipe.... Happy cooking...

Ingredients:

For sarson ka saag:

Mustard leaves - 2 bunches
Spinach/Bathua - 1 bunch
Ginger - 1 tbsp(grated)
Onion - 1 medium
Tomato - 1
Cumin seeds - 1 tsp
Red chilli powder - 1 tbsp
Ghee - 2 tbsp
Salt to taste

For makki ki roti:

Maize flour/Makki ka atta - 2 cups
Warm water as required
Salt to taste

Method:

For sarson ka saag:

Wash mustard & spinach leaves, remove leaves from stems. Chop them.

Pressure cook mustard & spinach leaves up to 5-6 whistle(for about 25 - 30 minutes) .

Once the steam is released, grind the mixture to a puree(not a fine one though, let the mixture be little coarse).

 In the meantime, chop tomatoes, ginger and onion( i did it in food processor).

Heat a kadhai and add ghee. Now add cumin seeds, once they splutter, add the chopped tomato mixture. Cook till oil leaves the end. Now add red chilli powder and cook for another minute.

Now add mustard and spinach mixture. Mix well. Add salt to taste.  Cook for 8 - 10 minutes on low flame. You can add water if required but saag should not be runny though. 

Garnish with a dollop of butter(mine got melted though) and ginger julienne, sarson ka saag is ready to serve.

Wash mustard & spinach leaves, remove leaves from stems. Chop them.
Pressure cook mustard & spinach leaves up to 5-6 whistle(for about 25 - 30 minutes) .
Once the steam is released, grind the mixture to a puree(not a fine one though, let the mixture be little coarse). In the meantime, chop tomatoes, ginger and onion( i did it in food processor). Heat a kadhai and add ghee. Now add cumin seeds, once they splutter, add the chopped tomato mixture. Cook till oil leaves the end. Now add red chilli powder and cook for another minute. Now add mustard and spinach mixture. Mix well. Add salt to taste.  Cook for 8 - 10 minutes on low flame. You can add water if required but saag should not be runny though. 
Garnish with a dollop of butter and ginger julienne, sarson ka saag is ready to serve.

For makki ki roti:

Take maize flour in a bowl. Make a soft dough with warm water, knead for a few minutes. Make sure you knead it thoroughly otherwise you wont get soft rotis. Knead for atleast 5 - 10 minutes.

Divide dough into equal-sized balls. Lightly flour a rolling surface & roll each ball into a circle with your palm. If you are able to make it with rolling pin, then nothing like it however i was able to do with my hands.

Now heat tava/griddle & place roti very carefully on it. Flip & cook on both the sides till you see red-brown marks & get that distinct aroma(u get pop corn aroma).

Serve hot makki ki roti glazed with piece of jaggery & piping hot sarson ka saag. 


Take maize flour in a bowl. Make a soft dough with warm water, knead for a few minutes. Make sure you knead it thoroughly otherwise you wont get soft rotis. Knead for atleast 5 - 10 minutes. Divide dough into equal-sized balls. Lightly flour a rolling surface & roll each ball into a circle with your palm. If you are able to make it with rolling pin, then nothing like it however i was able to do with my hands. Now heat tava/griddle & place roti very carefully on it. Flip & cook on both the sides till you see red-brown marks & get that distinct aroma(i got pop corn smell). Serve hot makki ki roti glazed with piece of jaggery & piping hot sarson ka saag. 

Note:

• While making rotis, make sure you knead the flour as and when you are making them otherwise you won't get it soft.
• You can also add a bit of jaggery while making Sarson ka saag as it can give a well rounded taste because of bitterness in mustard greens. 
• Also you can add garlic and asafoetida in the the tempering( since it is not used in my MIL's place we did not add it).  

This recipe is off to CC Challenge # 5 Week 1



Motions & Emotions & Gayathri's Announcement page

Carrot Chutney

My mom makes different varieties of chutneys. She made this just once but i loved it. So the other day when I didnt have coconut to make chutney. So this chutney came to my rescue. Simple and it asks for very few ingredients but high on taste. You too should try this once.
Here is the recipe... Happy cooking...

Ingredients:

Onion - 2 big
Tomato - 1 big
Carrots - 2 Coriander powder - 1 tbsp
Red Chilli powder - 1 tsp
Cumin seeds - 1 tspSalt to taste
Oil - 2 tbsp

Method:

In a kadhai/pan add 1 tbsp oil. Add cubed onions, tomatoes and carrots.
Add coriander powder and cook till onions are translucent.
Let the mixture cool down and then grind it to a smooth paste.

Now in a kadhai, heat remaining oil. Add cumin seeds and once they splutter, add re chilli powder and the paste. Add salt to taste. Now cook till oil leaves the sides. 

In a kadhai/pan add 1 tbsp oil. Add cubed onions, tomatoes and carrots.
Add coriander powder and cook till onions are translucent.
Let the mixture cool down and then grind it to a smooth paste. 
Now in a kadhai, heat remaining oil. Add cumin seeds and once they splutter, add re chilli powder and the paste. Add salt to taste. Now cook till oil leaves the sides. 
Serve it with hot dosas and idlis.
Tips: You can use coriander seeds instead of powder.

This recipe goes to CCC January

Radish Paratha | Mooli Paratha

Hope everyone is enjoying the holidays and gearing in to welcome new year. I enjoyed this Christmas by making awesome Christmas Plum Cake... Everybody enjoyed the cake.. will post the recipe soon but for now posting another paratha recipe. This after many trials got it right. Because of its high water content, it is difficult to make paratha with radish. So sauteing it for couple of minutes on medium flame and then making parathas is perfect way to make them... So here goes the recipe... Happy cooking...

Ingredients:

For the stuffing:

Radish - 1 (grated)
Green chilli - 1
Ginger - 1 tbsp (grated)
Red chilli powder - 1 tsp
Carrom seeds - 1 tsp
Cumin seeds - 1 tsp
Salt to taste
Oil - 1 tbsp

For the dough:

Whole wheat powder - 2 cups + for dusting
Salt to taste
Water as required
Oil/butter/ghee for greasing

Method:

Heat a kadhai and add oil. Once hot, add cumin seeds, grated ginger, chopped green chillies, carrom seeds. Saute for a minute.

Now add grated radish, red chilli powder, salt. Mix well and saute for about 2 minutes and remove from heat. Keep aside to cool down. 

Flat the dough a little and put the stuffing in it and close and seal the edges.

Dust some flour and roll out into chapati.

 

Heat a tawa and cook paratha until done on both sides with ghee/oil/butter. Remove. Serve hot with butter or curd.

Add the ingredients for the dough and mix well to form a dough. Rest it for about 15 minutes. Divide the dough into 5 - 6 equal sized balls. 
Heat a kadhai and add oil. Once hot, add cumin seeds, grated ginger, chopped green chillies, carrom seeds. Saute for a minute. Now add grated radish, red chilli powder, salt. Mix well and saute for about 2 minutes and remove from heat. Keep aside to cool down. 
Flat the dough a little and put the stuffing in it and close and seal the edges. Dust some flour and roll out into chapati. Heat a tawa and cook paratha until done on both sides with ghee/oil/butter. Remove. Serve hot with butter or curd.

Spicy Caramel Popcorn

I love watching cooking shows, though i try only those recipes that are actually different and experimental. I happened to watch a show called Raviner's Kitchen on TLC. She made this Spicy Caramel Popcorn and I loved it. I knew it that I had to make it. And it was tasty. It gives a new twist by just adding new flavors to the regular popcorn. Perfect munching snacks on weekends. So here's the recipe... Happy Cooking...

Ingredients:

Popcorn seeds - 3 tbsp
Red chilli flakes - 1 tsp
Salt - a pinch
Jaggery powder- 3 tbsp(heaped)
Oil - 1 tsp
Water - 1 tbsp(or more as required)

Method:

Heat a heavy bottom vessel or can use a cooker like I did and add oil. Once the oil is hot add an pop corn seeds and close the cooker with lid upside down.

Shake the cooker from time to time and once the popping stops, transfer it into a bowl. Keep aside.

Add water to jaggery powder and heat it lightly so that it melts. In a heavy bottom vessel, add this jaggery water, pinch of salt and red chilli flakes and cook till the mixture thickens a little.

Place the popcorns on a plate and pour this jaggery mixture over the popcorns and make sure it is coated with the mixture properly.

Heat a heavy bottom vessel or can use a cooker like I did and add oil. Once the oil is hot add an pop corn seeds and close the cooker with lid upside down. Shake the cooker from time to time and once the popping stops, transfer it into a bowl. Keep aside.

Add water to jaggery powder and heat it lightly so that it melts. In a heavy bottom vessel, add this jaggery water, pinch of salt and red chilli flakes and cook till the mixture thickens a little. Do not overcook jaggery as it can become chewy. 

Place the popcorns on a plate and pour this jaggery mixture over the popcorns and make sure it is coated with the mixture properly. Leave it for about 5 minutes and voila it is ready.

This recipe is off to CC Challenge # 3 December 2013

Pumpkin and Apple soup

Now this one is an interesting soup recipe. I love soups as  they are a meal in itself. So this winter i was determined to try different flavors and combination in soups. I eat all vegetables but it is difficult to make my family eat all so i try to cook recipes hiding the actual ingredient. I tried this as an experiment and it was successful. So do try it if you up for experimental cooking... Happy cooking...

Ingredients:

Pumpkin - 200 gms
Apple - 1
Onion - 1
Garlic - 5-8 pods
Oil - 1 tsp
Salt and pepper to taste

Method:

Heat oil in pressure cooker. Add garlic and onions and saute for a minute.

Now add chopped pumpkin and apple and pressure cook for about 8 - 10 minutes on medium flame. Once done, let it cool.

 Now grind the mixture to a smooth paste. Sieve the mixture. 

Return to pan and heat it till you get a boil. Add salt and pepper to taste. Serve hot.

Heat oil in pressure cooker. Add garlic and onions and saute for a minute. Now add chopped pumpkin and apple and pressure cook for about 8 - 10 minutes on medium flame. Once done, let it cool. Now grind the mixture to a smooth paste. Sieve the mixture. Return to pan and heat it till you get a boil. Add salt and pepper to taste. Serve hot. 

Note: You can add water once the mixture is sieved to your desired consistency.

Sesame and Flaxseed Laddoo

I am just back from a long holiday from Chandigarh. Its winters and one thing that caught my attention is it is during winters they eat a lot of jaggery and sweets made of jaggery. It is cold even here, so thought of making gud (jaggery)  laddoos. I was introduced to flaxseeds by my friend CK and I loved it from the beginning. So I thought of making Til(sesame) laddoo but gave a twist by adding flaxseeds to it. It is such a simple and easy recipe and you don't require many ingredients. So happy cooking....

Ingredients:

Flaxseeds - 100 gms
Sesame seeds - 100 gms
Jaggery - 100 gms
Ghee - 1 tbsp

Method:

Roast flaxseeds as well till the raw smell disappears. Cool and keep aside. 

Roast the sesame seeds till they are light golden in color. Cool and keep aside.

Grind sesame and flaxseeds to a coarse powder and keep aside.

Heat the ghee in a pan and add the jaggery. Simmer over low flame till jaggery caramelises.

Add the roasted ground sesame and flaxseeds and mix it thoroughly with the melted jaggery.

Take off the flame and let it cool down a bit. When it is still warm grease your palms with a little ghee, divide the mixture into equal portions and shape the mixture into laddoos.

Roast the sesame seeds till they are light golden in color. Cool and keep aside. Roast flaxseeds as well till the raw smell disappears. Cool and keep aside. 
Grind sesame and flaxseeds to a coarse powder and keep aside.  Heat the ghee in a pan and add the jaggery. Simmer over low flame till jaggery caramelises. Add the roasted ground sesame and flaxseeds and mix it thoroughly with the melted jaggery. Take off the flame and let it cool down a bit. When it is still warm grease your palms with a little ghee, divide the mixture into equal portions and shape the mixture into laddoos.