Friday, December 30, 2011

Bye Bye 2011.. Welcome 2012 - Eggless Dates Cake

What an year.. with so many highs and lows.. and even through I have not blogged as much as I wanted.. I am happy that I could make time to pursue this passion of mine. A big thanks to my family for being there and becoming guinea pigs for all my kitchen disasters. I love you all :)

Here I am back today with another Cake recipe. I told you baking is addictive :)

My brother had got a big box full of dates when he came from Dubai this time. 7 different varieties of dates in one box. I did not even know there were that many different varieties!!

Anyway I started surfing the net in search of a good Dates cake recipe. I was not sure on the proportion of sugar and dates so wanted something fool proof and eggless and landed here.

I made a few modifications to the recipe

You need:
Dates - 18 deseeded
Milk - 0.75 cup
Sugar - 0.5 cup + 2 tbsp
Allpurpose Flour - 1 cup
Curd - 0.25 cup
Baking Soda - 1 tsp
Almonds - 1 tbsp sliced thin

Soak the dates in boiling milk til it becomes soft
Grind the dates + milk + sugar into fine paste
Pre-heat oven to 350F/180C
Grease the cake tin
Sift the flour and baking powder
Fold in the paste slowly
Fold in the chopped Almonds
Pour into the greased tin and bake for 30-35 mins or till a toothpick inserted in the center comes out clean
Cool it for 15 mins and then remove from the tin
Allow it to cool for another 30 mins

I sprinked powdered sugar on top :)

Here are couple of my favorite recipes that I did this year.

I am sending this to the Virtual Party 2012 hosted by Lora and Sanjeeta KK

Monday, December 26, 2011

Eggless Chocolate Banana Bread

Baking is addicting :) Believe me it is a huge stress buster and when you have appreciative audience ready to finish off and praise what comes out of the oven...

I have fallen in love with the smell of banana bread. The bread came out well, moist in the centre. I did not had any nuts to add to the recipe, after tasting it felt nuts would have made it much better :)

You need:
Dry Ingredients:
All purpose flour - 1.75 cups
Unsweetened Cocco powder - 0.25 cup (I used regular)
Sugar granulated - 0.75 cup
Baking powder - 1.5 tsp
Baking soda - 0.5 tsp
Salt - 0.25 tsp
Unsweetened chocolate chips - 0.25 cup

Wet Ingredients:
Curd - 0.25 cup
Butter unsalted - 0.5 cup (measured, melted and cooled)
Ripe Banana Mashed - 1.75 cup
Vanilla Extract - 1 tsp


Preheat oven to 350F/180C
Grease a loaf pan
In a bowl mix in the dry indgredients
In another bowl mix the wet ingredients
Fold in the wet ingredients into the dry ingredients
Fold in the chocolate chips
The mixture would be very thick and just scrape this into the greased pan
Bake for 50 -55 mins or till a toothpick inserted in the center comes out clean
Take the pan out and let it cool on a wire rack for 15 mins

I am sending this to Bake fest 2 hosted by Sangee (initially started by Vardhini), to New Year New Dish hosted by Nupur and Serve - it series by Krithi (& Denny)


Wednesday, December 21, 2011

Eggless Apple Cake

I wanted to try out the Banana muffins that we did in my baking class after seeing the post from Radhika, followed it and landed at Madhuram's eggless cooking site. Saw the Vegan Cocoa Apple Cake Recipe and A is going through the "I don't want Banana. .I want apple" line decided to make apple cake.

I did not want to use cocoa and have stuck with All Purpose flour so here is my version of it.

You Need:

All Purpose flour - 1.5 cups
Baking Soda - 1 tsp
Salt - 0.5 tsp
Powdered Sugar - 0.75 cup
Water - 1 cup
Apple Puree - 0.25 cup
Peeled, cored and diced apple - 0.75 cup
Vanilla extract - 1 tsp
Lemon Juice Freshly squeezed - 1 tsp
Oil - 1 tbsp ( used refined cooking oil)

Preheat the oven to 180C/350F
Lightly grease and line the cake tin with parchment paper
Sift the flour, soda and salt
Mix in the powdered sugar ensuring there are no lumps
In another bowl, mix the apple puree, water, vanilla extract, lemon juice and oil
Pour this onto the dry ingredients
Mix gently
Fold in the diced apple
Pour into the greased tin
Bake for ~ 40 mins or until a toothpick inserted in the center of the cake comes out clean
Take the tin out of the oven and allow it to rest for about 20 mins
Remove the cake from the tin and allow it it rest on the wire rack for another 30 mins

We finished off half of the cake as soon as the waiting period was over. It was soft, moist in the centre and yummmmmm

The other half which we had in the evening tasted better. Lesson Learnt - This cake tastes better if you eat it 4 - 5 hrs after it has been made :)

I am sending this to Bake fest 2 hosted by Sangee (initially started by Vardhini), to New Year New Dish hosted by Nupur and Serve - it series by Krithi (& Denny)


Sunday, December 11, 2011

Braided Aloo Bun

Looks like the "Baking Bug" has bitten everyone :) I saw a vada pav post by Radhika earlier today.. and I am sailing on the same boat as her.. Yippeee I got it right this time :)

The bun turned out soft, masala was on the spot and all in all it got over :)

You Need:
All purpose flour - 3 cups

Vital wheat gluten - 2 tbsp
Dry Yeast - 2.5 tsp
Luke warm water - 1/2 cup
Luke warm Milk - 1/2 cup
Butter - 4 tbsp at room temperature
Sugar - 2 tbsp
Salt - 2 tsp

For the stuffing:
Potato - 2 medium boiled and mashed
Onion - 2 medium finely chopped
Green chillis - 2 (Optional)
Garam Masala Powder, Red chilli powder - 1 tsp each
Mustard for tadka - 1 tsp
Oil - 1 tsp for Tadka
Lemon Juice - 1tsp , Chopped Coriander leaves - finely chopped 1 tbsp for Garnish
Salt for taste

Prepare the stuffing:
Heat oil in a pan
Add mustard, when it starts making sound add in the onion and chopped green chillis.
Fry till onion turn slightly pink.
Add in the dry masala and salt and fry for few seconds
Add 2 tbsp water and mix well
Add in mashed potato and mix well
Cook on low flame till water evaporates (2 - 3 mins)
Remove from flame add in lemon and chopped coriander leaves.
Once the mixture is cold make lemon sized balls and keep aside

Now for the Buns:
In a large bowl add in luke warm water, yeast, sugar and half of the salt
Allow it to froth for about 10 mins. If there is no froth then discard the mixture and start again
In the mean time mix the flour, salt and gluten on the kneading surface
Make a well and add in the yeast mixture, add in the melted butter and milk slowly to make a soft dough
Knead well for 10 - 15 mins  (I used the stand mixer, dumped in the dough and ran for 7 mins)

Cover the dough and let it rest for 1 - 1.5 hrs. The dough needs to double in size
Take the Dough and beat it to remove the air
Make into 12 balls and let it sit covered for another 15 mins.
Roll out the dough into 6" diameter circle, place the potato mixture in the centre (on the diameter)
Make cuts on the circle as shown in the figure below

Place the flaps on the potato mixture as per the numbering shown
Once done, let the bun rest for 15 mins

Preheat the over to 180 deg C
Bake the buns for 25 - 30 mins
Keep an eye on the buns as the time would depend on the size of the buns and the oven you are using
When done, remove from the oven and let it cool on the wire rack for 15 - 20 mins

I also made a batch of simple Potato buns. I brushed the top of the buns with olive oil + milk mixture (equal proportions) before baking the bun in the oven. I got a better shade on this one :) A got her own Jam stuffed bun :)

This is off to Radhika's Baked Goodies, Kriti's Breakfast Club: Because breakfast should be more interesting than tea & toast or coffee & cereal (Helen's Original Eventand to Srav’s Holiday Baking


Saturday, December 10, 2011

Orange Cupcake with chocolate chips

I attended this awesome Basic Baking Workshop last weekend. And what an eye opener it was :) Thanks a lot Madhuri for the tips and tricks and bags full of confidence..

I am in the process of trying out the recipes we did in the class. The tea cakes and the chocolate cake got over before I could get my camera out...hahaha

Today took the picture first before plating the cakes. The plate was empty in 5 mins and my MIL said.. "Hmmm innondu tinbahudithalva" :)))

Paneer Fried Rice

Getting into the recipe without much ado today - here is a quick and easy recipe of Paneer Fried Rice (R's favourite Version)

You need:

Rice - 1 cup
Onion - 1 cup finely chopped
Paneer - cubed into 0.5" pieces
Red chilli flakes - 1 tbsp (I used the ones you get from Pizza Hut)
Chinese 5 spices powder - 1 tbsp
Pepper corns - 5
Cardamom - 2
Cinnamon - 1" piece
Ghee / Oil - 1tbsp

Heat 1/2 tbsp Ghee/ oil in a pan
Add pepper corn, cardamom, cinnamon and onion and fry till onion turns pale pink
Add in the rice and fry for 2-3 mins on medium flame
Add in 2.5 - 3 cups of water and cook for 3 whistles
Once the rice is done and the pressure goes off, spread it out in a pan and leave it till it is completely cold

In a Wok, heat the remaining oil / ghee. Add in the cubes paneer and fry for a couple of mins till the paneer turns golden
Remove the paneer and add in the onions and fry till onions turns slightly brown.
Add in the chilli flakes, salt and chinese powder spices
Fry on medium flame for another min taking care not to burn the spices :)
Add in the paneer and Rice and mix well.
Cook covered on low flame for another 10 mins
Serve Hot

Saturday, November 12, 2011

Sutta Badane Gojju (Roasted Brinjal Curry)

In my house usually it is my FIL who does vegetable shopping. His mantra is "I will buy something when I go for walking".. but we at home guess that he feels if we go shopping then we will get something which he will not like!

Anyway A had "vegetables" in her syllabus this week and her "Mam" whose every order must be obeyed without failure ordered her to visit a vegetable store. So after I came from the office me and her highness A went to the nearby vegetable shop. I like visiting this shop as you get almost all the veggies here and they are fresh. So we went there.. did a round of identifying the vegetables and my eyes feel on this awesome purple brinjal and fresh mushrooms. I grabbed both and we started home..

I made mushroom manchoorian which got over before I got a click and for dinner I made "sutta badane gojju" Roasted brinjal curry with chapati.

You need

Brinjal - 1 big purple one
Onion - 1 medium sized chopped
Tomato - 2 big ones
Green chillies - 5 finely chopped
Ginger - 1" piece grated
red chili powder - 3 tsp (As per taste)


Skewer the brinjal, apply a light coating of oil and roast it on gas for 12 -15 mins.
My MIL is a bit skeptical about eating roasted brinjal so I cut the brinjal in half (by length) and poke some hole with a fork to see the brinjal is fine and has not gone bad. I then apply oil on the outside and roast it on the gas. As you have cut the brinjal in half you can do the roasting in 3 - 4 mins each half and you will not notice any difference in the taste.

After roasting both the half let it sit for 5 mins.

Skewer the tomatoes and roast it on flame till the skin starts peeling away (approx 3 mins each tomato). Peel the skin and chop the tomatoes and keep it ready.

In the mean time heat oil in a pan and add onion, ginger and green chillies. Fry till the onion becomes pink.

Add the chopped tomatoes, red chili powder and fry on low flame till the oil separates from the paste (approx 5 mins)

remove the skin from the roasted brinjal (you can just scrape it away) and mash it into a fine pulp.

Once the the paste in the pan is ready add in salt and mix well

Add the brinjal and 1/2 cup (Almost 150 ml) water.

Mix well and let is cook away on low flame for another 5 mins or till the water evaporates.

Serve with rice or chapathi.

Tuesday, November 1, 2011

Moolangi Chutney (Radish Chutney)

In-laws out.. Get a call from MIL saying "madyanna kke eendaroo chennagiroodu maadi ide" opened the fridge and saw there was only moolangi.. I am not a big fan of moolangi sambar or moolangi palya.. So decided to try out the chutney..

Here is what you need:

Moolangi (Radish) - Grated 1 large cup
Onion - chopped 1/2 cup
Green chillis - 5 (reduce if you want less hot)
Tamaring - 1 small lemon sized
coriander leaves - 1 tbsp chopped
salt and oil

For Tadka - mustand, urad dal, oil and red chillis


Heat oil in a wok, add the grated radish and fry till the raw smell goes off. Remember to fry on med flame (for around 5 - 7 mins)
Remove from flame and keep aside
Heat oil and prepare the tempering
Add the chopped onion, green chillis and tamarind and fry till onion becomes pink
Remove from flame and mix with the radish
Allow to cool and grind into a fine paste
Goes well with rice and dosa

Gulla Palya (Brinjal Ennegayi)

Badanekayi ennegayi.. just hearing that my mom is going to make it used to make my mouth water.. .This is my first attempt at making this palya from scratch on my own.. morning I called my mom and asked her to tell me the ingredients and the quantity..

Mom: oo adaa eenoo illa kane. .swalpa kottambari, ,swalpa jeerige. .kara estu beekoo astu noodkondu menasu..
Me: hang on mom... tell me how much coriander and jeera.. how many red chillis should I put in..
Mom: Haagella helakke aagalla kane.. ella kai alathe..

Think I started driving her up the wall (easy feat :) ) and then I got the quick and easy version of this recipe..

You need:
Brinjal - 10 small sized
Rasam powder - 2 tbsp (i used MTR rasam powder)
Coconut grated - 1 small cup
Tamarind - 1 lemon sized soaked in 1/2 cup of hot water for 30 mins
Red Chilli Powder - as per taste
Oil for frying

Wash brinjals, remove the caps.
Slit the brinjals lengthwise from the top till you reach 2 cm from the bottom.
Do not cut it into half. Cut once again into half so that you get 4 pieces attached at the bottom.
Dunk the Brinjals in the water to avoid oxidation and also helps in soaking the masala.(leave it for half an hour)
Grind the rasam powder, coconut, salt, red chilli powder, 1/2 of the soaked tamarind in a fine paste
Do not add any water
Stuff the brinjals with this masala.
Add 1/2 cup water to the left over masala and keep aside.
In a pan add 1 tbsp oil.. arrange the stuffed bringals..
Add in the masala water and cover and cook for 5 mins on low flame.
Now in a wok heat 1 tbsp oil and transfer the half cooked brinjals from the pan to the wok along with the residual masala
Ensure that the brinjals are kept errect.. cook on low flame for another 10 - 15 mins.. flipping the brinjals in between.
Serve with roti or rice.

Wednesday, September 28, 2011

Happy Navaraatri :)

When I was a kid, every time for navaratri I used to think "naanu doddavalaada mele manelli gombe kuristini" and then when I was old enough to do it never could find the time for all the preparations. Finally this year my MIL said "don;t just talk about it.... Lets do it".. So here is my first "gombe koorisiroodu"

Sunday, September 11, 2011

Pongal (my MIL way)

If you ask me what is that one breakfast that you just cannot eat. .the answer would be Pongal. But this is something with R just loves and so does everyone in my family.

So here is how it is done at our house - recipe perfected by my MIL over the years :)

You would need:
Rice - 1cup
Moong dal - 1 cup
Water - ~ 8 cups
Pepper corns - 10
Green chillis - 2 (As per taste)
Ghee - 3-4 tsp

For Garnish:
Coriander leaves chopped - 2 tbsp
Coconut Grated - 1/2 cup

For the Tadka
Ghess - 1tsp
Jeera, Mustard seeds, red Chillis
cashewnuts - 10 broken
Dry Grapes - 10


Heat 1tsp Ghee in pan, add pepper corns, cloves separately.
Crush the Pepper and keep it ready
In the pan free the rice for 1 min on medium flame, remove and keep aside
Fry the moong dhal for 1 min on medium flame
Add in the rice, crushed pepper, cloves and green chillis to this; add the water and cook in the pressure cooker (3 whistles)
Once it is cooked, prepare tadka with ghee adding jeera, mustard, red chillis, urad dal, khiskimsh and cashewnut (broken ).
Add this on to the Pongal.
Add salt and the grated coconut
Decorate with chopped coriander and serve Hot.

Friday, May 27, 2011

Palak Oats Dose

My saga of making non-rice south indian dinner continues! Today for dinner it was Palak Oats Dose. 

You would need:
Oats - 2 cups
Rava (Chiroti) - 1/2 cup
Palak - 1 cup chopped
Onion - 1 medium sized
Carrot - 1/2 cup cubed
Green Chillis - 4
Coconut scraped - 1/2 cup (optional)
Jeera - 2 tsp

Soak Oats and Rava in 3 cups of water for 30 mins
In the mixer grind into fine paste adding little water at a time.
Grind coconut, palak, carrots, onions and green chillis and mix it with the batter.
Consistency should be thin (like normal dosa batter)

Heat the tava and take the batter in a ladle and spread it as thin as you can make.
Cook covered on both sides. Serve hot with any chutney. Coconut chutney goes well with this :)

Wednesday, May 25, 2011

Lasooni Methi Dal

Had some methi leaves in the fridge and T Aunty was going on saying "halagi biduthe kane. .menthe soppu eenaadroo maadu" and today in-laws are out so decided to make Lasooni Methi dal. One of R's all time favorites (in-laws do not like the smell of garlic!)

You would need:
Methi leaves - chopped 1 cup
Dal ( I used masoor) - 1 cup cooked
Onion - 1 medium thinly sliced
Garlic - 5
Green Chillis - 5 sliced
Kadi patta - 5
Garam Masala - 1 tsp
Jeera - 1 tsp
Ghee - 2 tsp

Heat 1 tsp Ghee in the Pan.
Add Jeera when it sputters add green chillis, kadi patta and onion and fry till onion becomes translucent.
Add chopped methi leaves and fry for 4 more mins on medium flame
Add the cooked Dal, salt and Garam Masala.
Mix, if the dal looks thick add 1/2 cup of water.
Bring to a boil.
In the mean time, heat 1 tsp ghee in a small pan and fry the garlic,
When the garlic turn golden brown add this to the boiling Dal and remove from flame.

Serve Hot with Rice or Roti.