Wednesday, 3 August 2016

Eggless Zebra Cake

Zebra Cake i wanted to bake this cake since long time as i love the striped pattern of it. And its a cake with both vanilla and chocolate flavour in one. Key point for it is perfect consistency of batter to achieve proper stripe pattern it should not be too thick nor too thin.
Lets gather its ingredients now.

Ingredients :

2 cups All purpose flour/Maida
1.5 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1/2 cup Thick curd
3/4-1 cup Sugar ( i took 3/4 cup)
1/2 cup Vegetable oil
1 tsp Vanilla essence
3/4 cup Milk at room temp
4 tbsp Cocoa powder
3 tbsp Hot water (for dissolving cocoa powder)

Method : In a mixing bowl sieve all dry ingredients including all purpose flour ,baking powder,baking soda and salt and keep it aside. In a separate bowl whisk sugar ,curd and oil till mixture is creamy in texture. Now start adding dry ingredients in it slowly slowly in 2-3 batches and add milk in between . Mix the batter nicely to form lump free batter and divide it into two equal portions and add vanilla essence in one portion and mix well.

Take hot water add cocoa powder in it and form smooth paste add this into other portion of cake batter and mix well. Two batters are ready one with vanilla flavour and other with chocolate flavour.

Take 8 inches greased cake tin take 1 tbsp of vanilla batter and pour in center of cake tin now pour 1 tbsp of chocolate batter in middle of vanilla batter. Continue the process of pouring 1 tbsp of vanilla batter followed by 1 tbsp of chocolate batter till batter is used. It will form beautiful pattern of stripes like shown in image attached.

Pre heat the microwave at convection mode at 180 degree for 10 mins and than bake the cake for about 35-40 mins at same temp and mode till cake is done. Mine took 35 mins in total. Once done bring it out and keep on wire rack for cooling purpose .

Once it is cool than cut it down into slices and serve .

Wednesday, 30 March 2016

Kangri Cuisine

Kangri Cuisine its name is derived from place known as Kangra in Himachal Pradesh and this cuisine is cooked during weddings and festivals in this state. I have learnt these dishes from my mother in law as they belong to beautiful city Shimla. Their are many different ways of cooking this traditional food and i know the taste and method the way it is cooked at my place. Lets gather all the ingredients required for it.

Ingredients for Mahani :

1 cup Kale channe (soaked over night)
4 tbsp Mustard Oil
1 tsp Hing/Asafoetida
1 tbsp Whole wheat flour/Atta
1 tbsp Gram flour/Besan
1 tbsp Makki ka Atta
Salt to taste
2 tsp red Chilli powder
1 tsp Turmeric powder
1+1/2 tsp Coriander powder
4-5 tsp Dried Mango powder/Amchur
4-5 tsp Jaggery/Gur
2 medium sized sliced Tomatoes
2 sliced Green chillies
2 inch sliced Ginger
2 tsp Fennel seeds (Saunf)

Ingredients for Madra :

1 Cup White chickpeas/white choole(soaked overnight)
2-3 tbsp Mustard oil
1 tsp Hing
750 grams Hung curd ( extracted from Amul masti Dahi available in 1 kg pouch)
Salt to taste
2 tsp Red chilli powder
1+ 1/2 tsp Turmeric powder
1+1/2 tsp Coriander powder
8-10 pieces of sliced cashew nuts
8-10 pieces of Raisins
2 tbsp of thinly sliced dry coconut ( used in sweets)

Ingredients for Kaali Dal :

1 Cup Kaali dal/ Maah sabut dal ( used for Dal Makhani)
1 tsp Hing
Salt to taste
1 tsp Turmeric powder
2 tsp Red chilli powder
1+1/2 tsp Coriander powder
3 tbsp of thinly sliced dry coconut
8-10 pieces of Raisins

Ingredients for Channa Dal :

1 Cup Channa Dal
1 tsp Hing
Salt to taste
1 tsp Turmeric powder
1+ 1/2 tsp Red chilli powder
1+1/2 tsp Coriander powder
1 tsp Fennel seeds ( Saunf)

Ingredients for Meethi boondi :

1 cup unsalted Boondi ( i used readymade or market brought)
2 cup Sugar syrup
9-10 pieces of Raisins

Method for Mahani : Boil kale channe in same manner by adding 7-8 times water, salt in it like we boil for any other recipe. Keep on medium to high flame till 1-2 whistles than lower flame to simmer and boil for 30-35 mins depending on quality of chickpeas also.

Take another wok heat mustard oil and add hing and all the three flours to it and roast them on medium flame till it is light brown in color. Add all spices including red chilli powder, turmeric powder, dry mango powder and coriander powder and mix well. Add boiled channa without adding water and roast for 4-5 mins now add water along with gur and cook for 9-10 mins on medium flame.
Add sliced tomatoes,fennel seeds, ginger and green chillies and cook for another 4-5 mins they are partially cooked. Mahani is ready to serve and it is eaten with steamed rice.

Method for Madra : Boil white chickpeas by adding salt and 6-7 times water in the same manner like we boil for other recipes. Now take another wok heat mustard oil, add hing than add hung curd by keeping medium flame now keep on roasting curd by stirring continuously. To avoid curdling of curd add 1 tsp besan in it and cook till it leaves oil on sides. Add all the spices along with boiled chickpeas and boil for 9-10 mins. Add dry fruits including cashews nuts, raisins and dry coconut and boil for 4-5 mins. Switch off flame and serve hot madra with steamed rice.

Method for Kaali Dal : Boil kaali dal by adding hing , salt and 3-4 times water. Cook on medium flame till 1-2 whistles than lower flame and cook for 15-20 mins. Dal should be cooked till its grains are cooked and it shouldn't be mixed with water like we usually do.  Heat oil in pan add all spices and add boiled dal along with raisins and dry coconut and cook for 3-4 mins. Switch off flame and serve it with rice.

Method for Channa Dal : Boil channa dal by adding hing, fennel seeds, salt and 3-4 times water. Cook in the same manner like we cooked kaali dal. Grains shouldn't be mixed with water. Heat oil in pan add dry spices and roast for 1-2 mins. Now add boiled dal and cook for 3-4 mins and its done. Serve with hot steamed rice.

Method for Meethi Boondi : Heat sugar syrup add unsalted boondi and dry fruits and cook for 2-3 mins and its done.

Take a plate add steamed rice in centre add both chickpeas and dals at four corners of plate and mix everything together for each bite with hand and enjoy delicious kangri food and lastly eat one portion of steamed rice with meethi boondi.

Believe me guys it taste awesome and i love it so much that i used to have it another day again with rice ..

Thursday, 25 February 2016

Eggless Chocolate Cake with chocolate buttercream frosting

This Chocolate cake was baked by me for my beautiful niece Aadyaa for welcoming her at our home for first time last year when she was only three months old. It was moist, yummy and loved by all from kids to elders.

Ingredients for Cake :

1 cup All purpose flour
6 tbsp Cocoa Powder
3/4 cup Sugar
1/2 cup Vegetable Oil
1/4 cup Milk
1/4 cup Thick Curd
1 tsp Vanilla Essence/ Chocolate Essence
1/2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Coffee powder in 1/4 cup Hot water

Ingredients for Chocolate buttercream frosting :

1/2 cup Amul butter at room temp
2 cup Icing Sugar
4-5 tbsp Cocoa powder
2-3 tbsp Milk
A pinch of Salt
1 tsp Vanilla/Chocolate Essence
2-3 tbsp Grated White chocolate for garnishing

Method : Take one bowl sieve all purpose flour, cocoa powder, baking powder and baking soda and keep it aside. In another bowl add sugar, vegetable oil, milk, curd and coffee mixture and mix well. Now start mixing wet ingredients with dry and add vanilla essence while mixing cake batter.

Pre heat microwave at convection mode at 180 degree for 10 mins. Pour batter in greased round cake tin of 8 inches and tap a bit to level cake batter. Bake it for 25-30 mins at 180 degrees or till its done. Take it out and keep on wire rack for cooling.

For butter cream frosting take butter in mixing bowl and whisk it with hand whisker till it is light and creamy start adding icing sugar 1/2 cup at time and whisk continuously to avoid lump formation. Keep on adding icing sugar once its done add milk, cocoa powder, salt and vanilla essence and give final whisk.

Once cake is cool apply buttercream frosting on it and finish it with grated white chocolate. Serve it to your loved ones.

Tip : If frosting is thick add milk and if it is thin add more icing sugar to it :)

Pani Puri/ Golgappas

Pani puri also known as golgappas , very common street food served in many parts of our country. It  consist of crisp fried hollow puris filled with flavoured water and boiled potatoes or chickpeas and tamarind chutney.

Ingredients for Pani puri water :

450 ml Normal Water
1/2 cup Pudina Paste
1/8 cup + 1 tbsp Imli Paste
1/2 tbsp Roasted cumin powder
1 tsp Black pepper powder
1/2 tsp Black Salt
1/2 tsp White Salt/Normal Salt
2-3 tbsp Sugar
1 Big Lemon Juice
2-3 tbsp Boondi for garnishing
1 boiled Potato (for filling pani puris)
8-10 pcs ready made Galapagos

Method : Mix all the ingredients in mixer grinder and blend it till all spices and chutneys mix well. Strain it and keep it in refrigerator for sometime.

At time of serving garnish with boondi and with cut boiled potatoes and golgappas.

Meethi Mathri

Meethi Mathri is usually cooked during festivals like Diwali or Holi. I tried it first time on Ahoi Ashtami vrat as we cook five different kinds of things at home including sweet and salty on this fast.
Its crisp from outside and soft from inside and sweetened with jaggery/ gur.

Ingredients :

2 Cup Whole wheat flour/Atta
1/2 cup Semolina/Sooji
3/4 cup Jaggery/gur
1/4 cup Clarified Butter/ Ghee
3-4 tbsp Fennel seeds/Saunf
Oil for deep frying

Method : Pour 1/2 cup water in pan and keep it on flame for boil add jaggery to it and mix till it is dissolved in water. Switch off flame put jaggery syrup aside. In another bowl mix all other ingredients and knead dough with jaggery syrup. Dough should be hard in texture , once done keep it aside for around 20 mins.

After 20 mins take one big size ball from dough and roll it with rolling pin 1/2 cm thick round. Now cut it into round shapes with help of cookie cutter or small katori. Heat oil in wok start frying mathris when oil is medium hot on low flame . Flip them once they are light brown in color from one side. Take them out once they are fried from both sides.

Keep them on kitchen towel to remove excess oil and cool them. Store them in air tight container for later use.

They are healthy as made from whole wheat flour and jaggery.

Meethe Poore

Meethe Poore is a Punjabi Dish which is usually made during rainy season and on festivals. As the name suggests it is sweet in taste and made with goodness of fennel seeds/saunf.

Ingredients :

1 Cup Whole Wheat flour/Atta
1 tsp Fennel  Seeds/ Saunf
Sugar to taste
Water as required
Oil for shallow frying
1- 2 tbsp Chopped Almonds

Method :  Take whole wheat flour in bowl add fennel seeds, sugar and water as required. Batter should have consistency like besan ka chilla not thin like dosa batter. Now heat non stick tawa or pan and put 1 tbsp oil on it. Take 3-4 tbsp of batter and put on tawa and spread in circular form like dosa let it cook for 2-3 mins. When color start changing from above it is cooked from bottom, flip to other side and cook for 2 mins or till it is brown from both sides. 

Cook it at medium flame and keep low flame while putting batter on tawa. Cook all pudas in same manner and serve hot with tea or coffee and garnish with chopped almonds.

Meethe poore taste best with chilled kheer.

Sunday, 21 February 2016

Cold Coffee

Cold Coffee is my all time favourite drink which i can have at any time of day. Its very simple and quick recipe with very few ingredients required for it.

Ingredients :

1 cup Iced Cold Milk (200 ml)
1 tbsp Nescafe Coffee powder
2 tbsp Sugar
2 tbsp Hershys Chocolate Sauce.

Method : Pour milk in blender jar add coffee powder and sugar in it. Blend it for 3-4 mins till it mixes well and froth appears on cold coffee. Take glass pour chocolate sauce in it by moving glass with hand to get zig zag swirls on surface and keep it in freezer for 2-3 mins . Finally pour chilled coffee.

You can add ice cubes or vanilla ice cream to add on flavour to your coffee.