Eggless Custard Cake

Hi all.. Today I will be sharing a quick and easy cake.. Eggless Custard Cooker Cake made with Wheat Flour..

Custard powder gives you that flavour and aroma.. If you see I have not added any vanilla essence in this recipe because the custard powder already has the flavour..

Let’s dive into the recipe:

Ingredients:
Wheat flour – 1 Cup
Sugar – 3/4th cup
Butter melted – 100 grams
Custard powder – 1/4th cup
Curd – 1/4 Cup
Milk – 1/2 Cup
Nuts and berries (Optional)
Baking powder – 1 tsp

Method:

Mix all the dry ingredients (except baking powder) and wet ingredients separately.. add the dry ingredients to wet ingredients batch by batch and mix it without lumps.. Finally add the berries, nuts and baking powder and give it a good mix..

Meanwhile heat a cooker or a kadai and place a steel stand on it… keep the flame low.. close it with the lid.. if using cooker, remove the gasket and the whistle and then cover.. preheat for 5 to 10 mins..

Take a baking tin and transfer the cake batter.. fill it 3/4th.. tap twice and place the tin on the steel stand.. cover and bake for atleast an hour or till its completely baked.. you can insert a toothpick or a knife to check if its completely baked.. if it comes out clean its baked, otherwise let it bake for a few more minutes..

Yummy and fluffy moist eggless custard cake ready..!!



Please note:

The reason I add baking powder in the end is because if u add it in the beginning then you will end up mixing it too much and it wont get too fluffy..

Using butter makes the cake more moist and soft than oil..

If using oil, use a neutral oil like refined oil or sunflower oil.. Do not use peanut oil or coconut oil as it has a strong smell and your cake will dominate with that smell and taste..

Eggless Chocolate Cooker Cake

Ingredients:

Wheat flour – 1 Cup

Sugar – 3/4 Cup

Cocoa Powder – 1/2 Cup

Vegetable Oil – 1/2 Cup (Do not use coconut oil or groundnut oil)

Curd – 1/4 Cup

Milk – 1/2 Cup

Mixed Nuts – 1/2 Cup (Optional)

Baking powder – 1 tsp

Baking soda – 1/2 tsp (Optional)

Vanilla essence – 1 tsp

Butter or oil for greasing

Preparation:

First grease a cake tin or a container with some oil or butter and keep it aside.

In a cooker add salt and a steel stand and preheat on low flame. Remove the gasket from the lid and cover. Preheat for atleast 5 to 10 minutes.

Method:

In a big bowl mix all the wet ingredients. Mix all the dry ingredients one by one using a sieve. Mix everything using a flat spatula or an egg beater. Make sure the wet and dry ingredients are combined into a smooth batter and have no lumps.

Now transfer the batter into the cake tin or the cake container. Fill it till it is 3/4th. Garnish with mixed nuts. Pat twice to remove any bubbles or air in between.

Place it gently into the cooker. Cover and cook in low heat for about 40 to 50 mins. Once done, insert a knife or a skewer into the cake. If it comes out clean, then it is cooked completely.. remove the cake from the cooker and let it cool..

Once cooled, gently remove the cake and you can serve it as it is or add chocolate ganache and serve.

Enjoy this rich and moist Eggless Chocolate Cake and let me know how it turned out for you guys..๐Ÿ˜Š๐Ÿ‘๐Ÿฅฎ

7 Cups Burfi (Diwali Special)

Ingredients:

Besanย – 1 Cup
Milk – 1 Cup
Ghee – 1 Cup (melted)
Coconut (Grated) – 1 Cup
Sugar – 2 cups

Method:

Dry roast besan till you start getting a nice aroma.. now add coconut and mix it for a few minutes. Add sugar, milk and half the ghee and keep stirring it till there are no lumps.. The order is important..

Once the mixture starts boiling it will start thickening. Now add the remaining ghee. Do not stop stirring as it will start gettingย burnt. Once the mixture starts leaving the pan and becomes thick, switch off the stove. Grease a tray and pour the mixture.

When it starts cooling take a greased knife and cut it into desired pieces. Once completed cooled you can store it in an airtight container.

Please note:ย 


Usually 3 cups of sugar is added. That’s why it’s called 7 cups. But 3 cups of sugar becomes extremely sweet. You don’t want to end up getting diabetic! Right? ๐Ÿ˜‰
So 2 cups would be ideal. You can add 1 cup of cashew powder instead.

Wishing you all a happy and safe Diwali.. ๐Ÿ˜ƒ

Whole Wheat Samosa

Ingredients:

For Dough:
Atta or Wheat flour – 1 Cup
Oil or Ghee – 3 tbsp for dough and 1 cup for frying
Ajwain – 1 tsp
Salt as per taste
Water for kneading

For stuffing:
Oil – 2 tbsp
Jeera – tsp
Potatoes- 5 (boiled and mashed)
Onion – 1 chopped
Masala powders (Dhaniya powder, red chilly powder and turmeric powder) – 1 tsp each
Coriander leaves – a handful finely chopped
Salt as per taste

Preparation: Make a tight dough out of Atta. Cover and keep it aside.
Now take a kadai. Add oil, jeera and once it splutters, add onions and saute till it turns translucent. Add the boiled and mashed potatoes, the masala powders, salt and give it a good mix.. now lastly garnish with fresh coriander leaves. Now transfer the stuffing to a wide bowl and let the mixture cool down.

Now take the dough and roll it into medium sized balls, flatten it into small sized thick chapathi and cut it into half. Take one half and make a cone out of it.. seal it with little water. Apply water on the edges of the cone too.. now take some potato stuffing and add it into the cone till it is 3/4th filled.. Now fold one side of the cone and stick the edges to make a samosa. Repeat the process..



Now in a heavy bottom kadai, Add oil or ghee and fry in low flame till they are evenly cooked and remove once they turn golden brown.



Crispy, healthy and yummy hot samosas are ready.. Serve it with tomato ketchup or meetha chutney..

Vazhaipoo Paruppu Usli

Vazhaipoo also known as Banana flower is a rich source of fiber. It is used widely in south india for various dishes..

Today I am sharing this Vazhaipoo paruppu Usli recipe that I learnt from my MIL.. This is my hubby’s favorite..

Paruppu Usli means dal soaked, ground and cooked which is mixed with cooked vegetable and made into a dry curry or poriyal. It is commonly made in Tam-bram houses. It’s a very healthy side dish..

Ingredients:

Banana Flower or Vazhaipoo – 1 medium size

Toor dal – 1 cup

Red chillies – 3 to 4

Asafoetida – 1 inch piece

Oil for roasting

Prep:

1. Remove the banana petals and you can find banana flowers inside each petal.. remove the flower.. inside every flower there will be a small stem. (Refer picture below) The stem has to be removed.

As you go deeper into the petals the flower’s stem will be soft so in that case you need not remove the stem.. You will find a bud inside the flower which can also be chopped and used.

Now finely chop all the flowers and the bud and soak it in buttermilk to avoid it turning blackish in color.

2. Soak toor dal for half an hour.

Wash and strain the soaked toor dal and grind it along with red chillies, asafoetida, curry leaves and salt and grind it into a coarse paste and keep it aside.

Strain and wash the chopped vazhaipoo along with salt and cook it in a cooker for 4 whistles.. Once done, strain and keep it aside.

Method:

Take a non stick kadai or a heavy bottom kadai. Add 3 tsp oil and temper with mustard and urad dal.. once they splutter, add the ground paste and cook till they get roasted well and turn into a crumbled texture..

Remember to keep the flame low and cook otherwise the dal will get burnt. Also add a tsp of oil every now and then so that it gets roasted well, otherwise it will turn very dry.

Once the dal is cooked well now add the chopped and cooked vazhaipoo or banana florets and give it a good mix and cook for a minute.

Tadaa.. it’s done.. tasty and healthy Vazhaipoo Paruppu Usli is done.. You can eat it along with rice and vethakuzhumbu/ rasam.

Points to remember:

1. Always apply some sesame oil in your hands before you touch the banana flower to avoid your hands from getting black stains in your nails and fingers.

2. You can chop and soak the banana florets in buttermilk one day in advance and store it in the fridge for the next day’s use.

Puliyodharai | Puliyogare | Tamarind Rice

Hi all,

Tamarind rice, Puliyodharai, Puliyogare, Pulihora is a rice made with tamarind along with roasted and ground spices. It can be made like a ready mix (Pulikachal) and mixed with cooked rice and served..

Puliyodharai is very tangy, spicy and tasty dish which can be a quick fix for a boring lunch.. You can mix it with rice and serve along with Chips or vadam and appalam.. It will be a great hit..

Simple yet satisfying.. Let’s gets started.

Ingredients:

Roast and Grind:

Channa dal – 1 tbsp
Coriander seeds – 2 tbsp
Urad dal – 1 tbsp
Peppercorns – 1/4 tsp
Fenugreek seeds – 1/4 tsp
Sesame seeds – 1 tsp
Red chilies – 5 to 6

For Tamarind Mixture:
Tamarind – 1 medium lemon size
Gingelly oil – 3 tbsp
Mustard seeds – 1 tsp
Channa dal – 1 tsp
Urad dal – 1 tsp
Peanuts – a handful
Red chilies – 2 to 3
Asafoetida – 1 inch piece
Curry leaves a few
Turmeric powder – 1/2 tsp
Salt – 1 tbsp
Jaggery – 1 small piece

Preparation:

Soak tamarind in hot water for half an hour.. Extract the juice.. and keep it aside. Roast all ingredients under roast and grind. Once they cool down, grind it into a slightly coarse powder and keep aside.

Method:

Take a heavy bottom kadai. Add gingelly oil, mustard, channa dal, urad dal, peanuts, red chillies and roast it till the dals turn golden brown.. Now pour the extracted tamarind water, curry leaves, asafoetida, jaggery, turmeric powder and the required salt and bring it to a boil.. once the raw smell of tamarind goes, add the ground masala powder and give a good mix. Make sure there are no lumps..

Let it start boiling.. Keep mixing in between till it forms a nice thick mixture.. Once it’s done the oil will start separating. You can then switch off the stove. Once the mixture cools down you can store it in a dry air tight container.

Mix this mixture with cooked rice and serve with Potato Onion Fry, papad, vadam, curd or chips.

Please also check out my other rice Varieties like Jeera rice, Bisi Bele Bath, Vegetable Biryani

Continue reading “Puliyodharai | Puliyogare | Tamarind Rice”

Potato Onion Fry or Potato Roast

Hi all,

Sorry for being so irregular in posting recipes. This lockdown has doubled my work.. My son is keeping me on my toes.. He wants my attention all the time.. ๐Ÿ˜ So even I am enjoying this quality time with family. I will try and post more regularly from now..

I am going to share a very quick, yummy and simple potato side dish recipe which will go well with both south indian dishes like rice, sambar or rasam.. or even with chapathis.. it can even be used with dosa to make masala dosa..

So let’s get started.

SERVES 4

Ingredients:

Potatoes – 5 medium size

Onions – 2 sliced

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Chilly powder – 1 tsp

Dhaniya powder – 1 tsp

Turmeric powder – 1/2 tsp

Salt as per taste

Prep:

Boil potatoes in a pressure cooker and Cook for 2 whistles. Peel the skin of potatoes.. chop it into cubes and keep it aside.

Method:

Take a kadai and add 2 tablespoon oil. Once oil is hot add mustard.. Once it starts spluttering, add urad dal and roast for a minute.. once it turns golden brown add onions and fry till they turn translucent..

Now add the boiled and chopped potatoes.. Add chilly powder, turmeric powder, dhaniya powder and required salt.. mix everything well so that the masala get coated well on the potatoes..

Now keep the flame in low and let it roast.. add a tsp of oil around the potatoes… Give a mix after every 10 minutes.. after 30 minutes it will be completely roasted..

Serve it hot with rice and sambar/rasam or as a side dish for dosa..

Sambar / Arachuvitta Sambar

Hi all,

I have been getting a lot of encouragement from my friends and family for the recipes I post.. Thank u all for that. This recipe was a request from one of my cousins. So this is for you sister.. ๐Ÿ˜Šโค

Arachuvitta Sambar is like any other regular sambar but the only difference is instead of sambar powder you add a paste of roasted and ground Coriander seeds, channa dal and grated coconut.. But I like to add sambar powder to my sambar along with the paste.. It gives more flavour and volume to the dish.

Let us dive into the recipe:

Ingredients:

Tamarind – 1 gooseberry size

Sambar powder – 2 tsps

Asafoetida – 1 inch (solid piece)

Mixed Veggies – onions shallots, carrot and drumstick (peeled and chopped)

Salt as per taste.

Roast and grind:

Channa dal – 1 tbsp

Coriander seeds – 2 tbsp

Red chillies – 3

Fresh grated coconut – 3 tbsp

Curry leaves

Preparation:

First cook 1 cup toor dal in cooker for 4 whistles, mash and keep it ready.

Soak tamarind in water for half an hour and extract the juice. Discard the pulp.

Roast and grind all the ingredients under that and make a fine paste and keep aside.

Saute all the veggies in 1 tsp oil for 10 mins and keep it ready. This give a crunchy taste.

Method:

Take a big vessel. Add the tamarind juice, veggies, sambar powder, asafoetida and salt and bring it to boil..

Boil for atleast 10 to 15 mins or till the raw smell goes.

Now add the ground paste and give a good mix. Keep stirring in frequent intervals to avoid it getting burnt.. You can adjust water if it’s too thick.

Let it boil for 10 minutes. You will start getting a nice aroma..

Now add the mashed dal and mix it well.. Adjust consistency by adding water.. It shouldn’t be too thick or too watery. Allow it boil for 5 more minutes. Switch off gas.

Now sambar is ready. You can temper it with mustard seeds, methi seeds and curry leaves.

Garnish it with coriander leaves and serve with rice.

Flavorful Arachuvitta Sambar is now ready.

Kara Appam

Hi all,

This is a quick snack which you can make if your craving for a crispy and spicy snack.. A little planning and you can make this different snack if guests are coming home or if you just want to snack something with your evening chai.

This recipe is my MIL’S. When she made this, I was in love with this snack. So here you go..

Ingredients for soaking:

Raw rice – 1/2 Cup
Urad dal – 1/2 Cup
Toor dal – 1/2 Cup

Other Ingredients:

Salt as per taste
Asafoetida powder – 1/2 tsp
Red chilli – 5
Curry Leaves a few
Oil for frying

Method:

Rinse and Soak all the ingredients under soaking for at least 3 hours.

Then add salt, asafoetida powder, curry leaves and grind them coarsely. The batter should be thick..

Now heat oil in a kadai. Keep the flame medium-low. Take a kuzhi karandi or a small laddle and once oil is hot pour small quantity of the mixture into the oil and fry them in batches.. Fry them in low flame for them to turn crispy and golden brown.

Enjoy it hot with Chutney of your choice. ๐Ÿ˜‹๐Ÿ‘