Chamadumpa Avakaya - Colocasia/Arbi Pickle

I have tried something new with Chamadumpa(Colocasia/Arbi) this time. Fry and gravy curries are made commonly at my place. But this time I tried pickle and it was a soooooooooooper hit!! Here is the recipe...

Ingredients:

1/2 Kg Chamadumpalu(Arbi)
3/4th Cup Red Chilly Powder
1/2 Cup Salt
1/2 Tsp Turmeric Powder
1/4 Cup Roasted Methi Powder
2 Tbps Mustard Powder
4 Tbps Lemon Juice
1 Cup Cooking Oil 

Chamadumpa Avakaya - Arbi Pickle

Process:

1.  Wash and clean Chamadumpalu(Arbi). Pressure cook with a little water up to three whistles.
2. While the pressure escapes from the cooker, prepare the masala. Take a wide vessel, make sure it is completely dry. Mix all the dry ingredients thoroughly and keep it aside.
3.  Once the pressure is escaped from the cooker, strain the cooked Chamadumpalu(Arbi) and pour some cold/tap water. Peel the skin and keep them aside.
4. Take a Kadai, add 3-4 Tbps of Cooking oil and heat it. Once the oil is hot put the Arbi and fry. Fry them till they turn golden brown.
5. Once it's done, add the masala that was prepared and mix well. Cook it for 1 min and then turn off the stove. Now add the remaining oil and mix well. Let it cool. Now add the Lemon Juice and mix it well.
6. Check the seasoning and adjust it accordingly.  Bottle it, leave it for one day before consuming. Serve it with steaming hot Rice and Ghee.

Signing off...
Happy Cooking!
Your Favorite Chef!

Undrallu

Happy Vighna Niva:raka Chathurthi! Today I made Undrallu which is my most favorite dish. Here is the recipe for yummy Undrallu.

Ingredients:
1/2 cup Senaga Pappu (Chana Dal)
2 cups Rice Rawa
1/2 Cup Freshly Grated Coconut
1 tbsp Ghee
4 Cups Water
Salt to taste

Yummy Undrallu

Process:

1. Wash and soak Chana dal for 10 mins. Drain water and keep it aside.
2. Take a wide vessel and boil water in it. Add Chana Dal and cook for 2- 3 mins. Dal should be semi-cooked.
3. Add Ghee, Salt, Freshly Grated Coconut and Rice Rawa and mix well. See to it there are no lumps. Cook for 2-3 mins on low flame. Turn off the stove and cover it with lid and keep it aside for some time. Let the mixture cool for sometime.
4. Once the mixture is warm enough to handle. Apply a few drops of Ghee on your palm and make round balls.
5. Place these Rice balls in Idli plate or a steam cooker and cook for 10 to 12 mins.
6. Yummy, hot Undrallu are ready to serve. Serve them hot with Sambar or Allam Chutney.

Happy Cooking!
Signing off...
Your Favorite Chef!

Sabudana (Sago) Kichidi

Sabudana (Sago) Kichidi - The most famous Maharashtrian dish. This is one of my favorite breakfast recipe. It's the most easy and tasty dish. I learned this recipe from my friend. Try this recipe, I'm sure you will love it!

Ingredients:
2 Cups Sabudana (Sago)
1 Cup Water
1 Medium Potato (Finely Chopped)
2-3 Green Chillies (Finely Chopped)
1/2 Cup Roasted Peanut Powder (Coarse)
1/4 Tbsp Jeera
2 Tbsp Ghee
Few Curry Leaves
2 Tbsp Coriander Leaves
1 Tsp Sugar
Salt to taste

Sabudana Kichidi

Process:
1. Wash and soak Sabudana (Sago) overnight.

Soaked Sabudana

2. Take a non-stick kadai. Add Ghee, Jeera, finely chopped Green Chillies, Potato, and saute for 2-3 mins on medium flame.

Chopped Potatoes

3. Once Potato pieces turn transparent, add soaked Sabudana (Sago) and mix well. Cover it with lid and cook for 2 mins. Add Salt, mix well and cook further with covered lid till the Sabudana (Sago) turns transparent. Keep stirring occasionally.

Sabudana (Sago) with Potatoes

 4. Finally add Roasted Peanut Powder and mix well. Add a teaspoon of sugar and mix well.

Yummy Sabudana Kichidi

5. Yummy Sabudana (Sago) Kichidi is ready to serve. Serve Hot.

Happy Cooking!
Signing Off...
Your Favorite Chef!

Aloo Paratha - Make them the Easy Way!

Aloo ka Paratha - An Authentic North India Recipe, which is everyone's most favorite food in my house. Earlier, I used to make these Parathas in the traditional way by filling the Whole Wheat dough with Potato stuffing. But, recently I made some changes to the way I cook my parathas and they turned out much better than the regular ones...thin, soft and tasty. This saves a lot of time too. So here is the most simplest way of making Aloo Parathas :)

Ingredients:

2 Cups Whole Wheat Flour
2 Large Potatoes (Boiled)
1 Tbsp Red Chilli Powder
1/2 Tbsp Coriander Powder
1/2 Tbsp Jeer Powder
2 Tbsp Fresh Coriander, Mint and Green Chillies Paste (Optional)
Salt to Taste
1 Tbsp Cooking Oil
2-3 Tbsp Ghee for Frying Parathas

Aloo Ka Paratha with Curds n Mango Pickle

Process:
1. Peel and mash boiled Potatoes. Add Salt, Red Chilli Powder, Jeer Powder, Coriander Powder and Coriander-Mint & Green Chillies paste and mix well.

Mashed Potatoes with other ingredients for stuffing

2. Add Whole Wheat Flour to this mixture and little salt to adjust the taste of the flour and mix well.

Aloo Mixture with Whole Wheat Flour

3. Add water in little quantities while mixing the dough. Add 1 Tbsp Cooking oil and mix the dough well and cover it a wet muslin cloth and keep it aside for 10 mins.

Aloo Paratha Dough

4. Make small round balls from the dough and press them slightly to flatten in your palms. Dust in Whole Wheat Flour and roll gently until it is about 1mm thick.
5. Heat a Tawa till the smoking point and reduce the flame to low. Now fry the parathas. When cooked half way, turn it over and spread a few drops of Ghee then flip it over to the other side and again spread some drops of Ghee and cook till you see the dark brown or golden brown patches on the paratha.

Yummy Aloo Paratha with Curds n Mango Pickle

6. Yummy Aloo Parathas are ready to serve. Serve them hot with Curds and Pickle of your choice.

Wasn't this Simple!!!

Happy Cooking.
Signing Off...
Your Favorite Chef!

Bottle Gourd(Anapakaya/Kaddu/Lauki) Halwa

Yesterday was last SravanaSukravaaram and I was tired of same old sweets and I was telling my neighbor I wanted to make something different this time. I could not think of anything easy and different. She suggested that I can try Bottle Gourd Halwa. I liked the idea because it was more than a a couple of years I haven't made this halwa. I know its very easy and simple to make.  So here I made the Halwa :)

Ingredients:

3 Cups Grated Bottle Gourd (Anapakaya/Surakaya/Kaddu/Lauki)
1 Cup Sugar
2 Tbsp Cardamom(Elachi) Powder
1/2 Cup Nuts n Raisins (I used Almonds n Cashewnuts)
4 Tbsp Ghee
Green Food Color (optional)

Yummy Bottle Gourd(Anapakaya/Kaddu/Lauki) Halwa

Process:

1. Take a wide non-stick pan, add 2 tablespoon Ghee, fry Nuts and Raisins till golden brown and keep them aside.
2. In the same pan add the remaining Ghee, grated Bottle Gourd and stir fry for 1 min. Cover it with lid and cook on low flame for 15 to 20 mins stirring occasionally.
3. Remove the lid and increase the flame to medium and cook till it becomes transparent and all the natural water evaporates.
4. Mix Green Food Color in two tables of water and stir it well with the cooked Bottle Gourd.
5. Add Sugar and cook till the sugar comepletely melts on low flame.
6. Finally add Cardamom Powder and fried Nuts and Raisins.
7. Yummy, yummy Bottle Gourd Halwa is ready to serve. Tastes best when served hot or warm.

Yummy Halwa - Close up look!

Happy Cooking!
Signing Off...
Your Favorite Chef!

Palak(Spinach) Sweet Corn Rice

Ingredients:
1 Cup Raw Rice
2 Cups Water
1 Bunch Fresh Palak (Spinach)
1/2 Cup Sweet Corn Kerenals
3 Green Chillies
1 Tbsp Finely Chopped Ginger
2 Tbsp Ghee/Cooking oil
1/2 Inch Cinnamon
2 Green Cardamom (Elachi)
3 Cloves
1/2 Tsp Garam Masala
1/2 Tsp Jeera Powder (I used MTR brand)
Salt to Taste

Palak Sweet Corn Rice

Process:
1. Wash rice and keep it aside in a strainer to drain the water completely.
2. Soak, wash and finely shred Palak Leaves and keep them aside.
3. Take a Pressure Cooker, heat Ghee or Cooking oil and add Whole Garam Masala (Cinnamon, Cardamom & Cloves) and fry for a min or till u get the aroma.
4. Add slit Green Chillies, Ginger, Jeera Powder, Garam Masala Powder and saute for 2 mins. Now add shredded Palak Leaves and fry till the water is almost evaporated.

Palak & Corn in Pressure Cooker

 5. Add Raw Rice and mix well. Add Salt and 2 cups Water and pressure cook it for 3-4 whistles.

Palak Corn & Raw Rice

6. Once the pressure is escaped, mix gently and dish out in a Cassarole.
7. Serve hot with Tomato Sauce or any Chutney of your choice.

Palak Sweet Corn Rice

Happy Cooking!
Your Favorite Chef!

Paravaannam - Rice Kheer/Payasam

Today is first Friday of Sravanamaasam. I made Paravaannam - Rice Kheer/Payasam. It's also called Annam Payasam or Paramannam. Whatever the name is...It's the most yummy and easiest sweet liked by everyone in my family. This is offered as Naivedyam to Perumal and Thayar during most of our festivals. Here is the recipe for my version of Paravaannam.

Ingredients:
100 gms Raw Rice
1 ltr Milk
3/4 Cup Grated Jaggery
3 Tbsp Ghee
1/2 Cup Nuts n Raisins
1 Tbsp Cardamom Powder

Paravaannam Ready for Naivedyam

Process:

1. Heat a Pressure Cooker, add 1 Tbsp Ghee and fry Nuts n Raisins and keep them aside. Add remaining Ghee, add washed Rice and fry till brown color stirring occasionally.
2. Add 3/4 ltr Milk to the Rice and bring to a boil on medium flame. Reduce the flame to low and cook up to 3 whistles.
3. Once the pressure is escaped, turn on the flame to low and add the remaining Milk. Bring it to boil by stirring occasionally and once the Milk is almost reduced to 1/4 turn off the flame and add grated Jaggery. Mix well and keep the flame on low and cook further till the jaggery completely melts.
4. Add Nuts n Raisins and Cardamom Powder and mix well.
5. Paravaannam - Rice Kheer/Payasam is ready to offer as Naivedyam. Serve hot or warm.

Paravaannam Ready to Serve

PS: To avoid Milk from splitting after adding Jaggery, add a pinch of Cooking Soda and mix well.

Happy Cooking!
Signing Off...
Your Favorite Chef!

Aloo Mutter (Potato Green Peas Gravy)

Aloo Mutter is our family's most favorite sabzi. Potatoes and Green Peas cooked in tangy Tomato gravy with mild spices is a perfect gravy curry. It's very easy to make. Try it out!

Ingredients:
2  Big Potatoes
2 Tomatoes Chopped
1/2 Tomato Puree
1/2 Cup Green Peas (I used Safal Frozen Green Peas)
1 Small Carrot(Optional)
1 Tbsp Jeera
1 Tsp Mustard Seeds
3 Green Chillies (Slit Long)
1 Inch Ginger (Grated)
1 Tsp Jeera Powder
1 Tbsp Coriander Powder
1 Tsp Garam Masala Powder
1/2 Tsp Red Chilly Powder
Few Curry Leaves
2 Tbsp Chopped Coriander
1/4 Tsp Turmeric Powder
Salt to Taste
1 Tbsp Cooking Oil

Aloo Mutter

Process:
1. Wash, peel and cut Potatoes into cubes. Pressure Cook Potato cubes, Tomatoes, finely chopped Carrot,  Green Peas with a pinch of Turmeric Powder up to 2 Whistles.
2. Take a Non-Stick Kadai or wok, add Cooking Oil, Jeera, Mustard Seeds, slit Green Chillies, grated Ginger and fry for 2 mins. Add fresh Curry Leaves and fry for one more minute.
3. Now add Tomato puree, Coriander Powder, Jeera Powder, Garam Masala and cook for 2-3 mins stirring occassionally.
4. Once the pressure is escaped from cooker, transfer the cooked vegetables into the wok and mix well.
5. Add Red Chilly Powder and cook further for 2-3 mins with covered lid. Stir occasionally.
6. Once the gravy is cooked to the desired consistency, add chopped Coriander leaves and serve hot with Phulkas or Chapatis.

Happy Cooking!
Signing Off...
Your Favorite Chef!

Instant Dosakaya Pacchadi (Malabar Cucumber Chutney)

Ingredients:

1 Medium Sized Dosakaya (Malabar Cucumber)
1/2 Cup Urad Dal (Minapappu)
1/4 Cup Mustard Seeds (Avalu)
1/4 Cup Jeera
1/2 Tbsp Fenugreek Seeds (Menthulu)
15-20 Dry Red Chillies (Adjust spice according to your choice)
1 Tbsp Tamarind Pulp
1 Tbps Asafoetida (Ingua/Hing)
1/2 Tbsp Turmeric Powder
1/2 Cup Cooking Oil
1/4 Cup Fresh Curry Leaves
Salt to taste

Instant Dosakaya Pacchadi

Process:

1. Wash, peel and deseed Malabar Cucumber and chop it into fine pieces and keep it aside.
2. Take a Kadai, add 2 tablespoons oil. Once the oil is hot, reduce the flame to low and add  Urad dal, Mustard Seeds, Fenugreek Seeds and Dry Red Chillies and fry till Urad dal turns to golden brown.
3. Turn off the flame and immediately add Jeera and Hing and mix well. Now add Curry leaves and let the seasoning cool at room temperature.
4. Add Tamarind paste to the seasoning and grind it to coarse paste.
5. Add this paste to Malabar Cucumber pieces along with turmeric and salt and mix well. Finally add remaining oil, mix well and store it in an air tight container.
6. Serve it with Steamed Rice and Ghee.

Instant Dosakaya Pacchadi (Malabar Cucumber Chutney)

PS: This instant Dosakaya Pacchadi can be preserved in Refrigerator for 3-4 days.

Signing Off...
Happy Cooking!
Your Favorite Chef

Hot n Sweet Bread Fry - Simple n Quick Evening/Breakfast Snack

Ingredients:

6 Whole Wheat Bread Slices
2 Green Chillies
2 Tbsp Tomato Ketchup
1/2 Tsp Mustard
1 Tbsp Cooking Oil
Pinch of Turmeric Powder

Process:

1. Cut Whole Wheat Bread  into small pieces and keep it aside.
2. Heat a Kadai or Non-Stick pan add Cooking Oil, Mustard and once they splutter, add finely chopped Green Chillies and fry for one min.
3. Add a pinch of Turmeric Powder, Bread pieces and mix well. Keep the flame on low and keep stirring occasionally. Fry for 2-3 mins and add Tomato Ketchup (I used Maggi No Onion No Garlic Tomato Ketchup) and mix well.
5. Stir fry for 2 more mins on medium flame and serve hot.

PS:
1. No need to add salt as Whole Wheat Bread already has salt.
2. You may use fresh Bread or left over Bread(2 days old).
3. You may garnish with finely Chopped Coriander too.

Signing Off...
Happy Cooking!
Your Favorite Chef!

Eggless Chocolate Fruit n Nut Cake

Today is my darling's Birthday (Anuradha Suri)...so planned some surprise for her at Bandipur. I baked this cake @ 5:00 am as we were headed to our road trip around 6:00 am. This is a very simple and yummy recipe.

Ingredients:

1 & 1/2 Cups All Purpose Flour/Maida
1/2 Cup Butter
1/2 Cup Unsweetened Coco Powder
3/4 Cup Sugar
1 Cup Yogurt
1/2 Tbsp Baking Powder
1/2 Tbsp Baking Soda (Cooking Soda)
1 Tbsp Vanilla Essence
1/2 Cup Nuts & Tutti Frutti (I used Almonds, Cashew nuts, Walnuts, Raisins & Tutti Frutti)

Eggless Chocolate Fruit n Nut Cake

Process:
1. Sieve All Purpose Flour (Maida) and Coco Powder together twice and keep it aside.
2. Add Sugar to Yogurt and beat till the Sugar dissolves completely. Add Baking Powder, Baking Soda and Vanilla essence and mix well. Leave it for 3 mins, you will notice bubbles. Add melted Butter and mix well.

3. Add Flour mixture in little quantities to the wet ingredients and fold it gently.

4. Once the batter is ready, add Nuts and Tutti-Fruti and mix well. Grease a baking tray and pour the batter and microwave it for 6 mins. Let it stand in the oven for 2 mins before taking it out.

5. Cool it for 10 mins (do not refrigerate) and then overturn on to a plate. Yummy Egg less Chocolate Fruit n Nut cake is ready to eat!

Signing Off...
Your Favorite Chef!

Raw Banana (Aratikaya Vepudu/Plantain) Fry - Just in 5 mins

One of my friends was asking me to post some recipes with low calorie...So I came up with this recipe. Raw Banana Fry is a very simple and quick recipe. It's healthy too because it's made in less oil. Try it out!

Ingredients:

1 Raw Banana
1/2 Tbsp Cooking Oil
1/2 Tbsp Jeera/Cumin Seeds
Pinch of Turmeric Powder
1/2 Tbsp Red Chilly Powder
Salt to taste

Raw Banana Fry

Procedure:

1. Wash, peel and cut Raw Banana into small cubes.
2. Take a Microwavable dish and put the Raw Banana and all of the above ingredients and mix well.
3. Sprinkle some water, cover it with a lid and cook for 5 mins in Microwave mode.
4. If you want the fry to be crispy, remove the lid and keep it in the same mode for 1 min 30 seconds.
5. Yummy Raw Banana Fry is ready to serve. Serve it with steamed Rice and Ghee.

Happy Cooking!
Signing Off...
Your Favorite Chef!

Eggless Chocolate Walnut Cookies

Baking Time!!!! I was so bored yesterday, the weather was so dull and lousy... I wanted to do something... but what?? I had no idea and suddenly  I realized that my hubby was wanting to eat Cookies from a long time. So I decided to bake some cookies by the time he comes back from his office...I looked for some egg-less recipes on the web but to my disappointment I could not find a simple recipe, everything was so complicated...then I decided that I should try baking cookies in my own style :) Here I come with my simple yet yummy Egg-less Chocolate Walnut Cookies recipe...

Yummy Chocolate Walnut Cookies

 Ingredients:

2 Cups Maida/All Purpose Flour   
1 Cup Chopped Walnuts
1/2 Cup Unsweetened Cocoa Powder
1 and 1/2 Cups Powdered Sugar
3/4 Cup Unsalted Butter
1/2 Tsp Baking Soda
1/2 Tsp Baking Powder
1 Tbsp Vanilla Essence
1 Tbsp Cardamom Essence (Optional)

Procedure:

1. Sieve Maida/All Purpose Flour, Powdered Sugar, Coco Powder, Baking Powder, Baking Soda and keep it aside.
2. Melt Butter and let it cook to the room temperature. Add Vanilla and Cardamom Essence and mix well.
3. Now add the Flour mixture to butter and mix gently till all the dry ingredients are completely mixed. The dough should be stiff enough to make balls.

Chocolate Dough

4. Add chopped walnuts to this mixture and mix the dough well. Keep it aside for 5 mins with a covered lid.

Chocolate Dough with Walnuts

5. Divide the dough into small portions and shape them into round balls and flatten them on your palm like tikkis. Or if you have a Cookie Cutter, use it to shape the cookies.
6. In a baking try place a butter paper or aluminum foil and place the shaped cookies with 1 &1/2 inches gap between the cookies. This is because the cookies will swell and spread during baking.
7. Place the baking tray into the oven and microwave them in pizza mode for 5 - 7 minutes. Keep an eye on the cookies so that they don't get over cooked. Once it's done. Remove them from oven and let it cool for 6 - 8 mins and then remove them carefully into a try.

Note: When hot, the cookies will be soft but once cooled the cookies will be crispy.

Yummy Chocolate Walnut Cookies

8. Yummy Egg-less Chocolate Walnut Cookies are ready to eat. Store them in a air tight container and they will stay fresh for a week.

Tip: 1.Using Cookie Cutter you can try different shapes like Heart Shape, Stars etc. I made a few heart shape cookies too...

Heart-Shaped Cookie

2. If you don't have Butter paper or Aluminum foil, directly place the cookies on the oven glass plate and microwave them.

3. If you do not have Cardamom Essence, you can add one more tablespoon of Vanilla Essence.
4. If you do not have pizza mode in your microwave oven, you can directly microwave the cookies for 1  - 2 mins and keep checking after every one minute or 30 seconds. This is a bit difficult process because you the cookies may tend to get over or under cooked. Check the various combinations in your microwave oven and try them.

Happy Cooking!!!
Signing Off...
Your Favorite Chef!

Vermicelli Dosa (Semiya Dosa)

I was bored of eating Semiya Upma for breakfast, so thought will try something different. Tried making Dosas with Semiya and they turned out good. It's easy and quick. Try it yourself...

Ingredients:

1 cup Roasted Vermicelli (Semiya)
3/4 cup Rice Flour
1/2 cup Rava
1 cup Yogurt
2 Green Chillies
1 Carrot Grated
A few Coriander Leaves
Salt to taste
2-3 Tbsp Oil for Frying Dosas

Yummy Golden Vermicelli (Semiya) Dosa

Process:

1. In a bowl, mix roasted Vermicelli, Rice Flour, Rava, grated Carrot, chopped Green Chillies, and Coriander leaves.
2. Add Salt and Yogurt and mix it to the above mixture. The batter needs to be thin, so add water if needed. Leave it for 5 mins.
3. Meanwhile, heat a Non-Stick Tawa. Pour a ladle of the batter on the tava, drizzle half a teaspoon oil on the dosa and let it cook on medium flame. Flip over and cook on the other side.
4. Serve hot with chutney or tomato pickle

Happy Cooking!
Signing off...
Your Favorite Chef!

Tangy Lemon Poha(Atukulu) - Quick Breakfast/Snack Recipe

Ingredients:

2 Cups Thick Poha/Atukulu
2 Big Lemon
2 Tbsp Peanuts
1 Tsp Mustard Seeds
1 Tsp Urad Dal
1 Tsp Chana Dal
2 Tbsp Oil
4-5 Green Chillies(Slit Long)
1/2 Tsp Turmeric Powder
Pinch of Hing/Asafoetida
Few Curry Leaves
Salt to taste

Tangy Lemon Poha

Process:

1. Wash Poha(Atukulu) twice, drain out water completely from Poha and keep it aside.
2. Heat a Kadai, add two tablespoons Oil, add peanuts, chanadal and fry for 2 mins on medium flame. Now add Urad dal, Mustard seeds, slit Green Chillies and fry till the daal turns Golden brown and now add Hing/Asafoetida and mix well. Turn off the stove.
3. Add Turmeric Powder to Poha and mix lightly.
4. Extract juice from Lemons, add salt and dissolve it completely.
5. Add Lemon juice and the seasoning to Poha and mix well. Yummy Tangy Lemon Poha is ready to eat.

Happy Cooking!
Signing off...
Your Favorite Chef

Quick and Easy Vermicelli(Semiya) Halwa

Ingredients:

2 Cups Semiya/Vermicelli
1/2 Cup Ghee
1 Cup Grated Jaggery
2 Cups Water
1/2 Cup Nuts (Cashewnuts, Almonds, Raisins)
2 Tsp Cardamom Powder

Vermicelli Halwa

Process:

1. Take a thick bottom kadai or non-stick pan, add 2 Tbsp Ghee and fry the nuts till golden brown and keep them aside.
2. In the same pan add 2 Tbsp more Ghee, add Semiya or Vermicelli and fry till golden brown.
3. Once the Semiya is fried to the desired color add water and cook the Semiya for 2-3 mins. Cover it with lid. Stir it occasionally.
4. After the Semiya is cooked completely, add grated Jaggery and mix well. Cook till the Jaggery completely melts. Keep stirring occasionally. Add the remaining Ghee and cook for one more min.
5. Turn off the stove and add the nuts and Cardamom powder and serve hot.

Happy Cooking!
Signing off...
Your Favorite Chef!

Eggless Mango Cake - Made in Pressure Cooker

Today is a very special day for me. It's my hubby's Birthday :) so I have decided to bake a different cake. I made Eggless Mango Cake in Pressure Cooker. This was the first time I did some experiment with my cake baking. The out come was totally amazing! It was beyond my imagination.

Happy Birthday My dearest Hubby :)  with loads of luv :)

Mango Cake Made in Pressure Cooker

Ingredients:

1 1/2 cups All-purpose Flour/Maida
3/4 cup Mango Puree (I used Ripe Alphonso Mangoes)
1/2 Tsp Cooking Soda
1 Tsp Baking Powder
1/4 Cup Sugar
1/2 cup Butter
1/2 cup Yogurt
1/2 Tsp Cardamom Essence
1/2 Tsp Vanilla Essence
1/4 Cup Cashwenuts and Tutti-Frutti bits

Process:

1. Heat Pressure Cooker with lid on medium flame for 5 mins. (without the rubber gasket and whistle)

2. Mix Sugar and Yogurt, Mango Puree until the sugar is completely dissolved. Add melted Butter, Cardamom essence, Vanilla essence and mix well.

3. Add Baking Powder and Cooking Soda to Maida and sieve twice. Now, add dry ingredients to the wet ingredients. Add little about a tbsp flour at a time and blend with the wet ingredients.

4. Grease a thick bottom vessel or aluminum tin and pour the cake batter. Add Cashewnuts and Tutti-Frutti bits and tab the container gently. 

5. Remove the pressure cooker lid and place a separator at the bottom of the pressure cooker. Do not add Water. Using tongs, place the container into the pressure cooker. Close lid and on high heat let it cook for 2 mins.

6. Reduce heat to low and cook for 30 mins. Turn off heat and do not open the lid for 5 mins.

7. After 5 mins remove the pressure cooker lid and carefully remove the container and cool the cake for 20 mins. Overturn the cake onto a plate and slice it into desired pieces.

8. Yummy Mango Cake is ready to eat! Store it in Fridge in an air tight container.

Happy Cooking!
Signing Off...
Your Favorite Chef!

Eggless Mango Pancakes

Mango Time - I have finally decided to eat Mangoes every day till they are gone...I can't imagine waiting for one full year for the season to come back... More or less with this season's last few Mangoes I have made Mango Pancakes and they turned out really yummm...

Yummy Golden Brown Mango Pancake

Ingredients:

1&1/2 Cup Ripe Mango Pulp (I used Alphonso Mangoes)
1/2 Cup Maida/All Purpose Flour
1/4 Cup Whole Wheat Flour
1/4 Cup Rice Flour
1 Tbsp Baking Powder
1/2 tsp Cardamom Powder(Optional)
2 Tbsp Sugar Powder
1-2 Tbsp Ghee or Butter

Procedure:

1. Combine Maida, Wheat Flour, Rice Flour, Cardamom Powder, Sugar Powder and Baking Powder in a bowl.
2. Add Mango Pulp and mix well to form a smooth batter. Make sure there are no lumps. Keep aside for 10 mins.

Batter

3. Heat a non-stick tawa or Pan and smear some butter or few drops of Ghee.
4. Pour the batter on to the griddle and spread gently.

 5. Cook on low flame for 2-3 mins. You will see small bubbles appearing on to top of the Pancake. This indicates that first side is done. Flip over and cook the other side for 1 min.

 6. Yummy, golden brown Mango Pancakes are ready to eat. You can have them just as they are or you may go ahead and top it with Maple Syrup or Chocolate Syrup.

Happy Cooking!
Signing off...
Your Favorite Chef!

Green Bhel - Yummy n Healthy Palak Pudina Bhel

Ingredients:
 500 gms Puffed Rice/Marmaralu (Bhel)
1/4 Cup Palak Puree
1/2 Cup Pudina Chutney
1 Cup Finely Chopped Tomatoes, Cucumber, Carrots
2 Tbsp Finely Chopped Boiled Potatoes
3 Tbsp Finely Chopped or Grated Raw Mango
2 Tbsp Roasted Peanuts
2 Tbsp Fried Chana Dal
2 Tbsp  Tomato Sauce
1 Tbsp Lemon Juice
1 Cup Sev (Haldiram's Sev tastes best)
3 Tbsp Chopped Coriander
Salt to Taste

Process:
1. In a wide bowl add Palak puree, Pudina chutney, Tomato Sauce, Salt and mix well.
2. Add boiled Potatoes, Cucumber, Tomatoes, Carrots, Raw Mango to the above and mix well.
3. Add Roasted Peanuts, Fried Chana Dal, mix and keep it aside
4. Just before eating add Puffed Rice or Marmaralu , Sev and mix well.
5. Finally add lemon juice and garnish with chopped Coriander.

PS: To make Palak Puree: In a wide pan boil water and turn off the stove, add palak leaves and leave it for 2 mins. Remove and let it cool. Grind it to smooth paste. You can add 1 or 2 green chillies if you want to make it spicy.

Happy n Healthy Eating
Signing Off...
Your Favorite Chef!

Sweet Ragi Dosa - A Lite Evening Snack

Ingredients:

1 Cup Ragi Flour
1/2 Cup Rice Flour
3/4 Cup Grated Jaggery
2 Tbsp Fresh Grated Coconut (optional)
1/2 Tsp Cardamom Powder
A pinch of Salt
2 Tbsp Ghee for Roasting

Sweet Ragi Dosa

Process:
1. Take a wide vessel, pour 2 cups of water and bring to boil. Add grated Jaggery and bring it boil for 2 mins. Remove from fire, add Cardamom powder and let it cool for 5 mins.
2. In an other bowl take Ragi Flour, Rice Flour, Grated Coconut and a pinch of salt and mix well.
3. Mix the dry ingredients to Jaggery syrup to give a dosa batter consistency.

Ragi Dosa Batter

4. Heat a Non-Stick tawa, pour a laddle full of batter  and gently spread in circular motion. Reduce the flame to medium.
5. Add a few drops of Ghee all around the dosa and fry on both sides till done.
6. Yummy Sweet Ragi Dosa is ready to serve. Serve them hot.

Sweet Ragi Dosa

Happy Cooking!
Your Favorite Chef!