Eggless and Natural Velvet Beet Cake

I normally prefer not to use food colors in my food and when I saw the beet version cake,I just immediately bookmarked it. Its got a natural beautifull deep red color and infused with a mild flavor of beetroot which no one can guess.

The beetroot puree makes up for the eggs and with rice bran oil it becomes a very healthy cupcake. Do try it and I bet no one would guess beetroot has been used in this cupcake !! And the best part it tastes awesome.

Ingredients

• 2 cups all purpose flour / maida
• 2 medium size beetroot
• 1/2 cup sugar
• 2 tsp baking powder
• 2 tsp vanilla essence
• 2 tbsp cocoa powder
• 1/2 cup oil ( I used rice bran oil )
• 1 cup milk
• pinch of salt

Procedure
Wash the beetroot thuroughly and pressure cook for 4 whistles or until its tender . Once it cools remove the skin and make a smooth puree and keep aside

Preheat the oven at 180 degrees

Seive the dry ingredients (flour,cocoa powder, salt , baking powder) for 3 times. Grind the sugar to fine powder if the sugar granules are big.Mix the beetroot puree and sugar in a big bowl nicely then add milk, vanilla essence and oil and mix nicely.

Add the dry ingredients to it and mix properly to a fine lump free consistency. Pour into cupcake moulds upto 3/4 level.

Bake for 25-30 minutes or till done. Insert a toothpick in the center , if it comes out cleanly then its done.

Remove and let the cupcakes rest in a cooling rack. Serve warm as it is or with a scoop of vanilla icecream.

Note:
1.Baking time may vary from oven to oven so keep a eye over it when baking.
2.If you wish you can use a medium size 9 inch cake pan instead of cupcake moulds.
3.I got approximately 20 cup cakes

4. You can sprinkle sugar powder over it to give it a little zing

 

 

Tangy and Healthy Mango Ginger Pickle

Mango-ginger is neither related to mango nor ginger but to turmeric. It is a rhizome which is pale yellow inside and lighter colour outside.It combines the zing of ginger and the coolness of sweet, sour, raw mango.
 
Mango-ginger has excellent medicinal properties and finds extensive use in the indigenous system of medicine. It is an appetizer that aids digestion, a aphrodisiac as it stimulates blood circulation, an antipyretic as it cools down the body in case of a fever. It is also effecive against inflammation due to injures. It has been discovered in germany recently that people who have eaten mango ginger regularly have lost weight naturally.
 
This is a south indian delicacy with many variations. This version is the most basic and a wonderfull pickle to have with rice and rotis.

Ingredients

• 250 gms mango ginger
• 6-7 green chilles
• 6 lemons medium size
• 3/4 tbsp

Procedure
Wash and peel the mango ginger, cut into short slices lengthwise

Cut the green chillies lengthwise of same size. In a preferably glass/plastic bowl squeeze the lemons, add the mango ginger and chillies with the salt and mix nicely.

Let it sit for 24 hrs for it to pickle. Enjoy with rice and rotis

Note: Dont cut the ginger too thin else it will loose it crucnhiness and if it is too thick it will take more time to pickle

Use dry spoon for serving as else it will form fungus, it will have a shelf life of 4 -5 day if it is kept outside. If it is refridgerated it will last for 15 days.
 
 

A Delightful Corn Bhurji Sandwich

I tried many sandwiches with corn and this is one of my favorite. If you are looking for a new variety of corn based sandwich this would be a tasty option to try out. The spread used in this has many tasty ingredients that add crunch and flavor to the sandwich.Dont be surprised if your kids ask for more !! Recipe adopted from chef harpal singh sokhi.

 

Ingredients

• 1/4 cup fine chopped onions
• 1/2 cup finely chopped capsicum
• 1/2 cup fine chopped tomato
• 1 cup boiled corn
• 3/4 cup milk
• 1/4 cup crumbled paneer
• 1 tsp coriander powder
• 1/2 tsp cummin/jeera powder
• 1 tsp chilli powder
• 2 finely chopped green chillies
• 1 tsp ginger garlic paste ( approx 4 garlic / 1/2 inch ginger)
• 1 tbsp chopped cilantro/coriander leaves optional
• pinch of turmeric powder
• 1/4 tsp amchur powder
• 1 tbsp oil
• 1 tbsp butter
• salt to taste

Procedure

Boil the corn kernels and grind it with milk to a fine paste

Heat oil in a pan, add onion, green chilli, ginger garlic paste when onion become translucent, then add the chopped capsicum and let it fry for 1 min, then add the chopped tomatoes, salt,chilli powder, turmeric, cummin and coriander powder and fry till tomatoes become soft Add the corn paste and fry for another 5 min till everything blends nicely, now add amchur powder and mix nicely

Add the crumbled paneer and cilantro leaves and mix nicely

Add butter to the above mixture, mix it and switch off the flame, your sandwich spead is ready

Once it cools it will be soft and lumpy which you can spread evenly on a bread slide and grill it with another slice on top of it in a sandwich maker or on a pan.

Serve the sandwich immediately hot and crispy

Note:
1. The corn kernels which have normally not tender can be best used for this sandwich

2. If you like tangy flavor you can add lemon juice in the curry

3.You can use this spread in a stuffed paratha as it will be the best choice for a lunch box as it will taste good even if it is cool.

The Exotic Crumbled Banana Walnut Muffin

 

If you love banana and walnuts this would be the perfect treat for your tastebuds. I spotted this recipe on australian womens weekly and gave it a try. It has a wonderful flavor and texture with every bite. The best part if you have overriped bananas to throw away you could use it here !!

 

Ingredients

• 1.5 cup all purpose flour / maida
• 1/2 cup brown sugar
• 1 egg lightly beaten
• 3/4 cup milk
• 1/4 cup oil (rice bran oil)
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 cup mashed banana
• 1/4 cup walnuts
• pinch of salt

For Topping

• 2 tbsp brown sugar
• 2 tbsp flour
• 1/4 cup chopped walnuts
• 1 tbsp butter

Procedure

Line a muffin pan 2x3 with paper cups.

Prepare the topping by combining sugar and flour in a bowl, rub in butter and mix the chopped walnuts and keep aside

 

Preheat the oven to 200 degree centigrade, sieve the dry ingredients(flour,baking soda,baking powder,salt) into a bowl for 3 times

 

Beat the egg with brown sugar for 1 min then mix milk,oil,banana to it. Now add the dry ingredients to the mixture slowly till all ingredients get incorporated. Do not overmix.

 

Mix the walnut and pour the mixture into the paper cup upto 3/4th level.Sprinkle muffins with topping, bake at 200 C for 25 min or until the muffins are brown and firm. Remove and let it cool on a cooling rack.

 

Serve warm or store in a air tight container.

 

 

 

Sizzling Hot Mirchi Bhajji / Chilli Fritter Treat

This is one popular fritter all over India , You can try this Andhra version of mirchi bhajji that will make your guests jump with joy with every bite. The serving of mirchi bhajji with the stuffing of chopped onion with a dash of soda and a little sprinkling of lemon juice creates a wonderfull sizzling effect and tickles your taste buds. The perfect recipe for the monsoon.

Ingredients 

• 1/2 cup besan / chickpea flour / garbanzo flour
• 1/3 tsp chilli powder
• oil for deep fry
• 8 green bhajji chillies
• pinch of cooking soda
• salt to taste

Wash the chilli,pat them dry with kitchen towel.If you feel the chilli are likely to be spicy, slit them and deseed them.If the chilli are big cut them into two.

Mix all the ingredients except the green chillies with water into a semi-thick paste and keep aside

Heat oil in a pan, dip each chilli in the batter and slowly slide it into the oil.

Deep fry in medium flame till you get a nice golden crust .Put them in a plate with a paper towel that will absorb all the extra oil

Slit each chilli and stuff with chopped onion,and sprinkle some cooking soda and salt.Before serving squeeze a little lemon on each mirchi bhajji, when soda reacts with lemon it will give a sizzling effect and serve immediately

Note:
Normally batter will not stick to the chilli so while it is getting fried remove in half cooked state and redip in batter and again deep fry.This will give a nice shape to the chilli bhajji.

Oil should not be too hot while frying as it will become too crusty on the outside and will be uncooked inside.

The Authentic and Exotic Kanchipuram Idli

I learnt this kanchipuram idli recipe from a lovely granny born and brought up in tamilnadu.There are many variations of this kanchipuram idli however the recipe shared by this granny was delicious to taste with a mild but appetising spiceiness.

Located on the banks of the Vegavathy River, Kanchipuram has been ruled by the Pallavas, the Medieval Cholas, the Later Cholas, the Later Pandyas, the Vijayanagar Empire, the Carnatic kingdom, and the British.

Kanchipuram has a nickname as the city with a thousand temples.Of the 108 holy temples of the Hindu god Vishnu, 14 are located in Kanchipuram. The city is well known for its hand woven silk sarees and most of the city's workforce is involved in the weaving industry.

Ingredients

• 1 cup urad dal
• 3 cups rice rava (cracked raw rice)
• 1 tbsp oil
• 1/2 tsp cummin seeds
• 1 tbsp chopped ginger
• 1 tbsp chopped green chillies
• 1/2 tsp crushed black pepper
• 1/2 tsp mustard seeds
• 2 springs curry leaves

Procedure

Soak urad dal for 3 hrs then make a smooth paste and shift it to a large bowl

Soak rice rava in warm water for 1/2 hr then squeeze the rava and mix it with the urad dal paste.Then add salt  and mix very nicely and cover to keep it aside for fermentation for 1 night

Next day heat oil in a pan, add cummin seeds, mustard seeds once it splutters add chopped ginger and green chilles and the crushed black pepper and curry leaves.And fry for 30 seconds then add this directly to the fermented batter and mix nicely.

Now put 2 tbsp of batter into each idli mould depression, and stack the racks one above the other and steam in the pressure cooker or steamer for 15min on medium flame.

Remove them carefully from steamer and let it cool, take a sharp spoon and scoop them out into the plate.

Serve it with chutneys of your choice.

Note:

1. Preparing Rice Rava
Wash and soak the rice for 30 mins. Drain and spread the rice on a thin cotton cloth for about 30 - 45 mins and let it dry slowly. 

When the rice is slightly wet (not completely dry) , take the rice in batches and grind in a mixie to a coarse-fine consistency like idli rava/thick sooji . Sieve it to remove the flour and the rava and use how much ever rava you need to make idlis and rest can be stored for future use in airtight container

2.The fermentation should be proper to get a soft idlies

3.The container should be big enough to hold the batter otherwise after fermenting the batter will be overflow .
4. Traditionally you can also steam in a plate like a cake.

Wholesome and Healthy Apple Barley Salad

Yesterday I was watching Sanjeev Kapoors "Cook Smart" on foodfood channel. He described some good recipes with barley. This salad was a amazing fusion of colors and flavor and I tried it out today.

The salad has a unique flavor that blends all the ingredients into one wholesome salad that is filling and healthy.I used some garden fresh mint that made it very aromatic too.

Ingredients

• 1/4 cup barley
• 1 medium size apple
• 1 tbsp chopped mint leaves,parsley and cilantro leaves
• 1/2 tsp honey
• 1 tbsp extra virgin olive oil
• 2 tsp lemon
• 3 tbsp shredded lettuce
• 2 tbsp roasted melon seeds
• 2-3 tbsp apple juice
• salt and pepper to taste

Procedure
Roast the barley lightly, add 3/4th cup water and pressure cook for 3 whistles and 10 minutes in sim.

Cut the apples in small chuncks. Toast the melon seeds lightly and keep aside. Now in a salad bowl add chopped apple chuncks, cooked barley lettuce and all the above ingredients (greens,honey,olive oil,lemon,apple juice) with salt and pepper to taste.Stir nicely.

Top the salad with the roasted melon seeds and stir lightly. Refridgerate add serve chilled.

Aakakarakaya /Spiny Gourd Fry

It is small ovoid, green and full of soft spines and looks like a baby sister of bitter gourd but not definitely not in taste.It is known as aakakarakaya in Telugu.

This vegetable has got a wonderfull crunchy bite and complements very well with rice. As it is a seasonal vegetable I am sure you can try it out.

Ingredients

• 250 gms aakakarakaya/kantola (medium size)
• 1 tbsp oil
• 1/2 tsp cummin/jeera
• 1/4 tsp turmeric
• 8-10 garlic pods
• 3 whole red chillies

Procedure
Wash and cut the aakakarakaya in the ends and slice and cut through each into four pieces.

Heat 1 tsp oil add cummin seeds, once it splutter add the garlic pods and red chilles and saute for 1 minute or till garlic pods turn golden brown.Let is cool and make a fine powder.

In the same pan add the remaining oil once it heats up in high flame , add the akakarakaya, then add some turmeric, mix well and cover with low flame. Let it cook until it becomes tender, again make the flame high remove the cover and continue to fry till all the water evaporates and becomes golden brown. Then add the above prepared chilli garlic powder. And stir nicely.

Serve with hot ghee rice and enjoy

Amrakhand / Creamy Mango Flavored Yogurt Dessert

Been away for some time from blogging for month and thought it time to treat you all with a wonderfull dessert recipe made with curd and mango, Amrakhand/Mango Shrikhand is a authentic dessert made in gujarati and maharashtrian cuisine. It is a semi soft, sweetish sour, whole milk product prepared with curd.

With the mango season just getting over it time you could try this dessert for your family. So enjoy it...

Ingredients

• 1 cup hung curd made from 1/2 litre milk (3% fat)
• 1 cup mango puree ( made with 1 big mango )
• 3/4 tbsp sugar powder
• pinch of nutmeg powder
• 4-5 crushed cardamom

Procedure
Boil the milk and keep aside till it becomes warm, add a tbsp of curd mix well, let it rest for 4 hrs or till it sets, your curd is ready.

In a neat dry muslin cloth or any fine cotton cloth ( I used a old duphata) pour the curd and hang it for the water to stain.It will take 2 hrs, if the water is not stained yet then immediately put it on a stainer with a bowl below it and put in refridgerator so that it will not become sour.

Once all the water is drained take it out and remove from cloth and put it in a bowl.In a mixee/blender jar cur and put the mango pieces, add sugar and make a smooth puree. Now add this to this to the hung curd along with nutmeg powder and powdered cardamom. Beat well with a whisker until all the ngredients are smoothly blended.
Store again in refridgerator and serve chilled.

Note: You can also canned mango puree instead of fresh mangoes , reduce your sugar as canned mangoes would be sweetened

Mango Mousse Chocolate Cake for Father's Day

I dedicate this cake to fathers day

 

"Treats your parents with loving care, you will only know their value when you see their empty chair" - Anonymous

 

Having lost my father in my childhood it is very important for me to celebrate fathers day with my FIL who has filled the gap .Yesterday was fathers day and my FIL has a sweet tooth for mangoes and cakes. Thought of combining both these to make his day special
 
Ingredients :

• Chocolate cake
• Mango mousse
• Mango jelly
• Soaking syrup

For chocolate cake
 
You can try out my Devil's chocolate cake or Eggless chocolate cake. Prepare the cake and let it sit on cooling rack to cool.

 

For mango mousse
You can try out my mango mousse recipe ,make the mousse just before assembling the cake.

Ingredients for Mango jelly 

• 200 gms mango puree
• 2 tbsp sugar
• 1 tbsp gelatin
• 3 tbsp water

Method
Mix gelation into the water and stir nicely and keep aside.
Heat mango puree with sugar in a pan to make it just warm .
Add the gelatin mix nicely till it completely dissolves and then switch off the
flame.. Make this mango jelly just before the assembly the cake

 

Ingredients for Soaking Syrup

• 1 tbsp sugar
• 2 tbsp water
• 1 tsp of coffee powder

Method
Warm the water add the sugar and coffee powder mix nicely and keep aside

Assembling the cake
Cut the cake horizontally and sprinkle with syrup , pour 1/3 of the mango mousse over over one slice ,spread it evenly then put another slice on top of it and pour the remain  mouse on the cake and spread it evenly with a knife gently.And refridgerate it for 2 hrs

After 2 hrs take the cake out ,by the time it will set nicely ,now pour the prepared  mango jelly  over it and spread it gently over the cake and refridgerate it for 1 hr to set.

After 1 hr your mango mouse chocolate cake is ready for celebration.

Note: Mango jelly and mango mouse should be prepared just before it is assembled