Friday, 4 November 2011
Friday, 16 September 2011
I have joined baking class !
You guys must be wondering where I have been all these days. Hold your breath ! My passion for baking has made me join baking class, Monday to Friday, from 9.30a.m to 5.30 p.m. for 3 1/2 months.I will be posting some pictures here soon, of my experiment at baking new things.
Thanx and enjoy..............
Thanx and enjoy..............
ACHALA for your birthday - EGGLESS SPONGE CAKE
Yesterday my aunt called me and asked me to post a recipe for eggless cake, for my cousin Achala's Birthday on 21st September. This recipe is from my guruji Sanjeev Kapoor.
EGGLESS SPONGE CAKE:
Ingredients:
1 cup maida
11/2 tsp soda bicarbonate
11/2 tsp baking powder
3 tbsp sugar
55 gms unsalted butter
200 gms condensed milk (nestle milk maid or amul's meethai mate )
1 cup milk
1 tsp vanilla essence
Method:
1. Sift the maida with soda and baking powder.
2. Cream together the sugar and butter till light and fluffy.
3. Add the condensed milk and beat well.
4. Stir in milk and vanilla essence.
5. Gradually add flour ( little by little) mixing well after each addition.
6. Mix well for 3-4 minutes till the mixture is smooth and light.
7. Preheat the oven to 180 degree centigrade. Grease and dust a eight inch cake tin.
8 Pour the batter into the prepared tin and bake for about thirty five minutes. Check by inserting a toothpick, if it comes out clean your cake is done. If not, bake for another 3-4 minutes.
9. Remove from oven and turn out onto a wire rack and leave to cool completely before cutting.
Happy B'day Achala, GOD BLESS!
EGGLESS SPONGE CAKE:
Ingredients:
1 cup maida
11/2 tsp soda bicarbonate
11/2 tsp baking powder
3 tbsp sugar
55 gms unsalted butter
200 gms condensed milk (nestle milk maid or amul's meethai mate )
1 cup milk
1 tsp vanilla essence
Method:
1. Sift the maida with soda and baking powder.
2. Cream together the sugar and butter till light and fluffy.
3. Add the condensed milk and beat well.
4. Stir in milk and vanilla essence.
5. Gradually add flour ( little by little) mixing well after each addition.
6. Mix well for 3-4 minutes till the mixture is smooth and light.
7. Preheat the oven to 180 degree centigrade. Grease and dust a eight inch cake tin.
8 Pour the batter into the prepared tin and bake for about thirty five minutes. Check by inserting a toothpick, if it comes out clean your cake is done. If not, bake for another 3-4 minutes.
9. Remove from oven and turn out onto a wire rack and leave to cool completely before cutting.
Happy B'day Achala, GOD BLESS!
Wednesday, 10 August 2011
TODAYS LUNCH BOX: MUSHROOM PULAO
My younger daughter loves mushrooms in any form. When I prepare any mushroom dish, she sees to it that she eats first, that too picking out almost all the mushrooms from the dish. This one is for you baby...
MUSHROOM PULAO:
Ingredients:
Mushroom 200 gms, cleaned and quartered
Basmathi Rice - 1 cup
Onion - 1 finely chopped
Ginger - 1" pc.
Garlic - 7-8 flakes
Green chillies - 2
Tomatoes - 2 finely chopped
Cloves - 2
Elaichi - 1
Cinnamon - 1" pc , 2 nos.
Garam Masala - 1 tsp ( I used home made garam masala)
Red Chilli Powder - 1/2 tsp
Haldi - 1/4 tsp
Salt to taste
Oil / ghee - 2 -3 tbsp
Cirander leaves - 1tbsp chopped
Pudina Leaves - 1 tbsp chopped
Water - 11/2 cups
Method:
1. Wash and soak rice.
2. Make a paste of garlic, ginger and green chillies.
3. Heat oil / ghee in a cooker
4. Add cloves, cinnamon and elaichi
5. Add chopped onion and fry till light brown.
6. Add the paste, saute for a minute, add tomatoes, coriander leaves and pudina leaves.
7. Add haldi, chilli powder and garam masala powder and mix well. Fry till tomatoes turn soft.
8. Add mushrooms and saute for 1-2 mts. Add drained rice and salt and saute for a minute.
9. Add water ( if you are not using basmathi rice, then use 2 cups), mix well
10. Take out 2 whistle.
Wait till cooker cools down to enjoy the super pulao.
Serve with raitha of your choice!
Tip to clean mushrooms : Sprinkle 2 tbsp of rice flour on the mushrooms. Toss and keep aside for a minute or so. Then wash under the running water.
MUSHROOM PULAO:
Ingredients:
Mushroom 200 gms, cleaned and quartered
Basmathi Rice - 1 cup
Onion - 1 finely chopped
Ginger - 1" pc.
Green chillies - 2
Tomatoes - 2 finely chopped
Cloves - 2
Elaichi - 1
Cinnamon - 1" pc , 2 nos.
Garam Masala - 1 tsp ( I used home made garam masala)
Red Chilli Powder - 1/2 tsp
Haldi - 1/4 tsp
Salt to taste
Oil / ghee - 2 -3 tbsp
Cirander leaves - 1tbsp chopped
Pudina Leaves - 1 tbsp chopped
Water - 11/2 cups
Method:
1. Wash and soak rice.
2. Make a paste of garlic, ginger and green chillies.
3. Heat oil / ghee in a cooker
4. Add cloves, cinnamon and elaichi
5. Add chopped onion and fry till light brown.
6. Add the paste, saute for a minute, add tomatoes, coriander leaves and pudina leaves.
7. Add haldi, chilli powder and garam masala powder and mix well. Fry till tomatoes turn soft.
8. Add mushrooms and saute for 1-2 mts. Add drained rice and salt and saute for a minute.
9. Add water ( if you are not using basmathi rice, then use 2 cups), mix well
10. Take out 2 whistle.
Wait till cooker cools down to enjoy the super pulao.
Serve with raitha of your choice!
Tip to clean mushrooms : Sprinkle 2 tbsp of rice flour on the mushrooms. Toss and keep aside for a minute or so. Then wash under the running water.
Sunday, 7 August 2011
Sunday Morning Special - Masala Dosa
Sunday mornings it has to be either Masala Dosa or Sevia. My girls love this dosa so much that they don't have masala dosa anywhere. So here's the recipe ( I have posted only the dosa recipe, assuming you all know the aaloo sabji recipe)
MASALA DOSA:
Ingredients:
Dosa Rice - 3 cups
Urad dal - 1/2 cup
Moong Dal - 1/2 cup
Onion (medium size) - 1/2
Rice Flour - 1/2 cup
Maida - 1/2 cup
Salt to taste
Method:
1. Soak Rice in a bowl, urad dal and moongdal in separate bowl for about 2 hours.
2. Grind the dals first for 5-10 minutes, then add rice to the groud dal and grind for about 20 minutes.
3. Grind the onion in a mixer grinder and mix it with the batter. Ferment for about 6-8 hours. I usually grind it at 11 a.m. and refrigerate at 8 p.m., during cold season 10 p.m.
4. In a bowl make a thin paste of rice flour, maida and water, keep aside for 3 hours or overnight.
6. Throw the clear water on top from the flour mix and add the paste to the dosa batter, add salt and mix well.
7. Prepare thin dosas with the batter, using ghee for added taste.
yummmmmmmmmmmmm... lovely crispy dosas ..............
MASALA DOSA:
Ingredients:
Dosa Rice - 3 cups
Urad dal - 1/2 cup
Moong Dal - 1/2 cup
Onion (medium size) - 1/2
Rice Flour - 1/2 cup
Maida - 1/2 cup
Salt to taste
Method:
1. Soak Rice in a bowl, urad dal and moongdal in separate bowl for about 2 hours.
2. Grind the dals first for 5-10 minutes, then add rice to the groud dal and grind for about 20 minutes.
3. Grind the onion in a mixer grinder and mix it with the batter. Ferment for about 6-8 hours. I usually grind it at 11 a.m. and refrigerate at 8 p.m., during cold season 10 p.m.
4. In a bowl make a thin paste of rice flour, maida and water, keep aside for 3 hours or overnight.
6. Throw the clear water on top from the flour mix and add the paste to the dosa batter, add salt and mix well.
7. Prepare thin dosas with the batter, using ghee for added taste.
Fav Comfy Food - BAJRA KICHDI
Saturday Nights are usually boring for me, specially on those days when you have lunch outside and have to cook only dinner. This Saturday was one of such days. At 8 p.m. my daughter Disha called me and said, Mom plz prepare Bajra Kichdi for dinner. So I asked her to get some bajra and moongdal, while coming home. She promptly got 2 kgs of bajra and 2 kgs of whole moong. Now I do not know what to do with so much of bajra and instead of moongdal I have Moong with me. After searching for 15 minutes in the pantry I got hold of a lil quantity of moongdal. Thank God for small mercies!
BAJRA KICHDI:
Ingredients:
Bajra - 1 cup
Moongdal - 2 cups
Salt to taste
Ghee - 1 tbsp
Shah jeera - 1 tbsp
Hing - 1 tsp
Method:
1. Powder bajra coarsely.
2. Wash Moongdal, put in a cooker along with bajra powder and salt.
3. Add water and put it on gas. Take out 2 whistles. Switch off gas. At this point, your kitchen counter will be splashed with bajra water, be prepared to clean it afterwards.
4. Once the cooker cools , heat ghee in a pan, add shahjeera and hing and pour it on the kichdi.
Serve hot with pickles.
Saturday, 6 August 2011
Today I Prepared Baingan Ka Bhurtha ( Bhartha) for Dinner
My girls hate baingan, but that does not apply to baingan ka bhartha! When I was young, I used gobble up baingan ka bhartha just like that. Mom used to get tired preparing the same dish again and again. You see its in the genes- love for baingan ka bhartha!
Baingan Ka Bhartha:
Ingredients :
2 big baingans - roasted on open flame.
1 onion - chopped finely
3 flakes garlics - chopped fine
1 tomato - chopped fine
3 green chillies - chopped fine
1/2 tsp garam masala powder
1 tsp - red chilli powder
1/2 tsp haldi
salt to taste
finely chopped coriander leaves to garnish
Method:
1. Hold the roasted baingan under the running water and remove the charred skin
2. Put it in a bowl and mash
3. Heat oil in a kadai, add onion, saute
4. Add garlic, tomato and all the masala powders one by one
5. Cook till tomato turns soft and oil starts oozing out from all the sides
6. Add mashed baingan and salt
7. Keep stirring for 3-5 mts.
8. Transfer to serving bowl and garnish with coriander leaves
Serve hot with freshly made phulkas.
I also made Divya Kudua's Instant Oats Idlis. It was yummy. I incorporated independence day theme into the idlis. You can find the recipe here.divyascookbook.blogspot.com/
I used wheat rawa as I had it in stock. They turned out to be simply delicious. Thanks Divya for wonderful recipes !
My mom can prepare these for my dad, bro pass this recipe to mom plz. It's my brother and bhabhi's wedding anniversary today. Many many happy returns of the day to both of you!
Baingan Ka Bhartha:
Ingredients :
2 big baingans - roasted on open flame.
1 onion - chopped finely
3 flakes garlics - chopped fine
1 tomato - chopped fine
3 green chillies - chopped fine
1/2 tsp garam masala powder
1 tsp - red chilli powder
1/2 tsp haldi
salt to taste
finely chopped coriander leaves to garnish
Method:
1. Hold the roasted baingan under the running water and remove the charred skin
2. Put it in a bowl and mash
3. Heat oil in a kadai, add onion, saute
4. Add garlic, tomato and all the masala powders one by one
5. Cook till tomato turns soft and oil starts oozing out from all the sides
6. Add mashed baingan and salt
7. Keep stirring for 3-5 mts.
8. Transfer to serving bowl and garnish with coriander leaves
Serve hot with freshly made phulkas.
I also made Divya Kudua's Instant Oats Idlis. It was yummy. I incorporated independence day theme into the idlis. You can find the recipe here.divyascookbook.blogspot.com/
My mom can prepare these for my dad, bro pass this recipe to mom plz. It's my brother and bhabhi's wedding anniversary today. Many many happy returns of the day to both of you!
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