Tuesday, November 30, 2010

Egg less Cake in Cooker

1 Cup Maida (All purpose flour)
3/4 cup Powdered sugar
1/2 - 3/4 cup Milk
100 gr milk powder
1/2 cup Butter/ Oil/Ghee
2 tbsp Curd
1 tsp Essence( here i have used Vanilla flavor)
1 tsp Baking powder or 1/3 tsp Dry yeast.
1/2 tsp Orange food color( i have not used in this recipe)

For Icing (Here i have not used)
1/2 cup Butter
1/2 cup Sugar powder
1/2 tsp Food color (Orange) or 1/4 cup chocolate syrup 

  • Pour sand in the cooker bottom about 1"- 2" layer and turn on the Gas on a low flame.
  • Take 1/4 cup of warm water and soak the yeast in it.(in case you opt for yeast)
  • Sieve the Maida and mix the milk powder to it.if using baking powder that also can be mixed here.
  • Take a mixing bowl, add butter/ Ghee/ Oil and Sugar beat well enough the mixture to be soft.
  • Now add a portion of Maida and beat it again to get the soft mixture.Add 2 tbsp of milk and repeat the procedure for the rest of the Maida.
  • Now add the food color and essence Beat the mixture again.If you are using Yeast then add the yeast to the mixture now and beat it again to mix it well.add the rest milk mix it well and make sure that the mixture is pour able consistency.
  • Now take a cooker container grease it well and dust it by sprinkling maida.
  • Pour the mixture in to the container. place the container on the sand base in the cooker. close the lid without whistle.
  • Cook for 20-25 mins on low flame.
  • Turn off the heat and let it be there for another 5-7 mins.
  • Open the lid and insert a knife  into the cake.if comes out clean.Your cake is ready.
  • Now turn down the cake on a plate and again on another plate. and let it cool down.
  • In the mixing bowl take  the butter and Sugar beat it for soft fluffy mixture. Now add the food color or chocolate syrup and beat it again to thick consistency.
  • Now on the cake spread it with the butter knife or a wooden spatula evenly.
  • If you want refrigerate it for settling down.(My hubby din like the refrigerated one. so i keep it in room temperature to settle down.)
  • Serve the Egg less cake proudly.

Monday, November 29, 2010

Moong ki Paratha

1 cup Whole Moong
1 cup Wheat flour
1 tsp red chilli powder
1 tsp jeera
Ghee for cooking
Salt to taste

  • Soak the Moong for at least 4-6 hours.Then pressure cook it. keep aside. 
  • In a mixing bowl take the wheat flour, red chilli powder jeera and a Tbsp of ghee. Add the Cooked moong to it. 
  • Prepare a proper dough.Take a 2 lemon sized dough and roll it into 6" Roti. 
  • Heat the tawa, cook the paratha with ghee on both side. 
  • Serve hot with Curds or Pickle.

    Thursday, November 25, 2010

    Cucumber Roti

    1 Cucumber medium
    1 1/2- 2 cup Rice flour
    2 Green chillies
    salt to taste


    • If you want to keep the skin then wash the cucumber thoroughly. or peel off the skin.grate the cucumber.
    • Crush the green chillis or u can use 1 tsp green chilli paste.
    • Heat 1 cup of water in a kadai. add the cucumber, salt and green chilli paste.
    • Once the water starts boiling add a cup of flour by stirring continuously to avoid lumps.
    • If the water is more then add little flour more and mix it well cook for another 3-4 mins and turn off the heat.
    • Let the mixture cool down.Now add more flour and prepare a proper dough out of the mixture.
    • Divide them into 8-10 portions and rub them between palms and roll them into 5-7' round shaped.
    • Now cook it on tava (with out oil or ghee used) both side.
    • Serve hot with green chilly chutney.

      Sunday, November 21, 2010

      Onion pakoda (Kanda bajji)

      2 cups Onions cut lengthwise
      1 cup Basan or gram flour
      1 tbsp rice flour
      1-2 tsp cornflour
      1-3 tsp red chilly powder
      A pinch hing
      salt to taste
      Oil to deep fry.

      • Mix all the ingredients except onions and Oil in a bowl 
      • Take onions in a big mixing bowl put 1/3 mixture on it and mix well. 
      • Sprinkle some water and take another 1/3 mixture on the onions and mix well repeat for the 3rd portion of mixture as well. The final onions should look dry and well coated with the Besan mixture. 
      • Now heat the oil and put the onions in small lumps. 
      • Deep fry both the side till golden brown and crisp enough. 
      • Serve hot with tomato sauce or Pudina/Mint chutney.

        Gobi Manchurian

        1 Cauliflower
        1 green capsicum
        1 Onion cut lengthwise
        1-2 Tomatoes finally chopped
        2 tbsp Tomato sauce
        1 tbsp red chilly sauce
        2 tbsp Soya sauce
        1-2 tsp ginger garlic paste
        1 tsp red chilly powder
        1 cup Maida
        2 tbsp Corn flour
        2 tbsp Rice flour
        1/2 tsp Turmeric powder
        salt to taste
        Oil to deep fry

        • Cut the cauliflower into around 1-2" size.In a big bowl take water add 1/2 tsp of salt and turmeric powder. 
        • Now dip all the Cauliflower pieces into it for next 20 mins. 
        • Mean wile heat the 2 tbsp oil in a kadayi .once its hot add onions and capsicum cut lengthwise Fry for 2-4 mins and add Tomatoes and ginger garlic paste to it.cook till tomatoes are soft now add the tomato sauce. cook for a minute. 
        • Now add red chilly sauce, soya sauce and red chilly powder salt. mix well cook for 2-3 mins turn off the heat.  
        • In a mixing bowl take maida, and other flours. add a tsp of chilli powder and salt to taste.add water and the batter should be of dosa batter consistency. 
        • Heat oil in a frying pan, once its hot enough, dip the cauliflower pieces into the batter coat it well and put into oil.Deep fry both the side to crispy and remove once done on a kitchen tissues. 
        • Once all the cauliflower pieces are deep fried, put them into the masala prepared in advance. 
        • Mix well. if needed reheat the masala for one more minute (do not keep for longer time as the fried cauliflower absorbs the moisture and crispiness will be gone.)and serve hot and crispy Gobi manchurien dry with Tomato sauce 

          Babycorn masala with mutter

          1 cup Baby corn cut into 1.5 " length
          1/2 cup boiled green peas
          2 Tomatoes chopped
          1 medium sized Onion finally chopped
          1 1/2 tsp ginger garlic paste
          1 tsp red chilly sauce
          2 tbsp curd
          1 ladle besan
          2 tsp red chilly powder
          1 tsp Amchur
          1 tsp garam masala
          1 tsp dhaniya powder and jeera powder
          1 tbsp butter
          5-6 tbsp oil
          salt to taste

          • In a bowl put 1 tsp ginger garlic paste,red chilly sauce, 1/2 tsp garam masala ,amchur,curd mix well 
          • Now add the cut babycorn to the bowl,mix well so that the paste is well coated on baby corn cubes. 
          • Keep it aside for 1/2 hour. then add the besan to the bowl mix well. 
          • Now heat around 5 tbsp of oil in a kadayi and fry the baby corn carefully.remove the baby corn in a separate plate. 
          • Add remaining oil to the kadayi once it is hot add the chopped onion. fry till light golden brown.Now add the remaining ginger garlic paste and tomatoes. 
          • Cook it till the tomatoes mashed properly and becomes a paste . 
          • Now add the remaining red chilly sauce,dhaniya powder, jeera powder, garam masala,and salt cook for 2-3 mins.adjust the paste to thick gravy by adding water.Now add the green peas and fried baby corn. 
          • Adjust the spice and salt, cook for 5-10 mins over the low flame. 
          • Once done add the butter on top of it and turn off the heat. 
          • Serve hot with Rotis or Pulkas.