మా ర్బల్ కేక్

మా ర్బల్  కేక్ 

కావలసిన పదార్థాలు

మైదా- అర కప్పు, గుడ్లు- 2, చాక్లెట్‌ పొడి- 3 టీ స్పూన్లు, నెయ్యి- అర కప్పు, చక్కెర పొడి- ముప్పావు కప్పు, తినే సోడా- అర టీ స్పూను, వెనీలా ఎసెన్స్‌- అర టీ స్పూను.

తయారీ విధానం 
చక్కెర పొడిలో నెయ్యి, గుడ్లు వేసి బాగా కలపాలి. తర్వాత మైదా, తినే సోడా కూడా వేసి బాగా కలుపుకోవాలి. ఈ మిశ్రమాన్ని రెండు భాగాలుగా విడదీసి ఒక సగంలో చాక్లెట్‌ పొడి, మరో సగంలో వెనీలా ఎసెన్స్‌ వేసి కలుపుకోవాలి. బాణలి అడుగున కొద్దిగా నెయ్యి రాసి చాక్లెట్‌ పొడి కలిపిన మిశ్రమాన్ని ముందు వేయాలి. తర్వాత వెనీలా ఎసెన్స్‌ కలిపిన మిశ్రమం కూడా వేసి పైపైనే కలిపి కుక్కర్‌లో లేదా ఓవెన్‌లో 180 డిగ్రీ సెల్సియస్‌ వద్ద 45 నిమిషాలు ఉడికించాలి

Mutter Paneer pulao 

  Preparation Time : 10 mins | Cooking Time : 20 Mins |Serves: 2

    Basmati rice  1/2 cup
    Paneer cubes   3/4 cup
   Green peas   1/4 cup
   Onion  1
   Tomato  1/2 
   Ginger a small piece
   Garlic  3 pods 
   Green chili 1   
   Cumin powder  1/2 tsp
   Coriander powder  1/2 tsp
   Garam masala 2 pinches
   Butter  3 tsp
   Oil  1 tsp
   Mint leaves  few
   Kasoori methi  a pinch     
     

Method:

• Grind the ginger garlic and chili into a paste. Finely shop the mint leaves, onions and tomato.
• In a pan add oil and add the paneer cubes and saute it till golden brown. 
• Soak this in hot water for 10 minutes. Mean while wash the basmati rice and soak it  in 3/4 cup water for 15 minutes.
• Keeping paneer in water makes the paneer soft. 

• In a pan | cooker add butter and add the onions. Saute till it becomes pink. Add the ginger garlic green chili paste to this and cook in a low flame.

• Add the tomatoes and cook till they are mushy. Add the mint leaves to this.  Keep the flame low. 

• Add the cumin powder, garam masala and coriander pwoder. Add salt to this. Cook for a minute and add green peas.

• Add the soaked rice and squeeze the water from the paneer cubes and add them to the pan. 

• Add the water to this and cover the cooker. The entire process can be made in the cooker, i just made it in the pan to make the pictures clear. 
• Pressure cook till one whistle and keep the flame very low for 5 minutes and switch it off.

• Fluff the rice with a fork. 
• Easy and delicious paneer peas pulav is ready.

Notes:

1. You can skip the step of sauting the paneer and directly soak it in hot water.
2. Soaking in hot water makes the paneer soft. 
3. Even you can add the paneer in the last after opening the cooker.
4. Instead of green chili you can add red chili powder. In that case add while adding the cumin powder.
5. You can grind the tomatoes and add it, instead of chopping them

- See more at: http://www.jeyashriskitchen.com/2016/12/mutter-paneer-pulao-recipe-easy-lunch.html#sthash.95pLgcU3.dpuf

Maida Sweet Paniyaram

Maida Sweet Paniyaram

Ingredients

  Preparation Time : 10 + Soaking time 30  mins |   Cooking Time : 20 Mins |   Yields: 12

    Rava| Sooji  1/4 cup
    Maida | all purpose flour  1/2 cup
    Sugar     4 tblsp
    Baking Soda  a pinch
    Cardamon powder  a pinch 
    Oil   for deep frying  

Method:

• Soak rava in little water for 30 minutes.There should not be any water floating on the top. If so, drain it.
• After that add the maida , sugar and the baking soda to this.

• Add little water to this and mix it to a idli batter consistency. Ensure not to add more water. Just slowly add water.
• The batter should be in dropping consistency.

• Add cardamom powder and mix well. Heat oil for deep frying.

• When the oil is hot add the batter with a spoon.Cook in a medium flame on both sides till golden brown.

• Drain it in a kitchen towel. Repeat this for the rest of the batter.

 

• The paniyarams were very crispy outside and very soft inside.

Notes:

• The sweet level was perfect, if you want more sweet add 1-2 tblsp extra sugar.
• Do not add more water, let it be like a vada batter.
• Always fry in a medium low flame.
• If it is more watery, it will disintegrate after putting in oil.
• You can add little maida if it turns watery.
• You can add a small banana to the batter to make it more softer.
• Do not add more baking soda than the quantity mentioned.

Cauliflower pakoda recipe

  Preparation Time : 15 mins | Cooking Time : 35 Mins |Serves: 3

     Cauliflower florets   2 cups
     Besan | Kadalai maavu  1/2 cup
     Rice flour   1/4 cup
     Red chili powder   1 tsp
     Salt   as needed
     Baking soda   a pinch
     Oil   for deep frying
     Chaat masala   2-3 pinches (optional)
                                         Video of how to make cauliflower pakoda

                        

Method:

• Wash the cauliflower florets and keep it aside. 
• In a pan add water and add little salt. Bring it to a boil. 
• Add the cauliflower florets to this and let this stay in hot water for a minute.
• Drain the water completely and keep it aside. 

• In a bowl add the besan, rice flour, red chili powder, baking soda and salt. 
• Add little water and make a thick paste out of this without any lumps. 
• The consistency should be little thicker than an idli batter. Beat the mixture with a spoon nicely to get a nice airy batter. 

• If you add more water by mistake add 1-2 tblsp of rice flour to bring it to the right consistency.
• Add the cauliflower florets to this and mix well and let all the florets get coated with the batter evenly.

 

• Heat the oil for deep frying. When it is hot, bring the oil to medium flame and put the cauliflower florets in oil and fry in batches.
• Let this cook and gets golden brown on the outer side. 

• Once it is done take out from oil drain in kitchen towel. 
• When it is hot sprinkle some chaat masala on this and serve hot. Adding chaat masala is optional, you can skip this too.

Notes:

1. You can add ginger garlic paste to the batter.
2. Ajwain | omam can also be added to the batter. 
3. Ensure that the batter should not be too thin, else the batter will not get even coating and also will absorb oil.
4. Keep the cauliflower florets ready and mix the batter just before frying. 
5. I made the mixture on one shot and kept one batch without frying inside the refrigerator and fried after 3 hours. It turned out pretty well. 
6. Do not fry in low flame. It will make the pakoras soggy. 
7. Finely chopped coriander leaves can be added to the batter to give a nice flavour. 
8. Enjoy the cauliflower pakoras | cauliflower pakodas with ginger tea or filter coffee.

Nel pori urundai

 

  Preparation Time : 5 mins | Cooking Time : 25 Mins |Makes: 8 urundais

     Nel pori   3 cups
     Jaggery   1 cup (powdered)
     Dry ginger powder (sukku)  2 pinches
     Cardamom powder   a pinch
     Coconut bits   2 tblsp
     Ghee 2-3 drops
                                             Video of how to make nel pori urundai

                       
     

Method:

• Clean 3 cups of nel pori and keep this in a wide plate. 
• In a pan add jaggery and add 1/4 cup water.
• Melt the jaggery. Always use powdered jaggery for correct measurements.
• Once it is completely melted filter the syrup for impurities.

• Boil the syrup again and allow this to boil until it forms a thick syrup.
• Add the dry ginger powder, cardamom powder and coconut bits. You can roast the coconut bits in ghee also and add .

• Check the hard ball consistency of the syrup by taking few drops of the syrup and dissolving it in a smal bowl of water.
• If the jaggery forms a mass and when you put that mass on a plate is should create sound. 

• Switch off the flame .
• Pour the jaggery syrup on the pori and mix it well evenly using a ladle. 
• Grease hands with ghee and start making pori urundais and paruppu thengai when it is warm enough to handle.

• For making paruppu thengai take a big portion of the mixture and make the triangle shape. 
• For pori urundais take a small portion and make balls.

• When you come to the end of making balls, the syrup will get hardened and you will find it difficult to gather it and make a ball.

• Keep the mixture on the flame for 10 seconds and the start making the balls. the jaggery will get slightly melted and you can make the balls easily. 

Notes:

1. If the syrup is not in the right hard ball consistency, you can not make balls. 
2. This can not be altered too. 
3. For all varieties of pori this is the proportion of jaggery.

Thumbprint cookies

  Preparation Time : 20 mins | Baking Time : 10-12 Mins |Makes: 18-20 cookies

     All purpose flour | plain flour | maida   1 cup
     Butter    1/2 cup
     Vanilla essence   1/4 tsp
     Sugar  1/4 cup
     Jam   1- 2 tbslp approx 
     Vanilla essence   1/2 tsp
     

Method:

• Soften the butter and powder the sugar. Add both together in a bowl and mix this nicely.
• Add vanilla essence to this. 

• Add the flour to this now and knead this into a pliable dough. If you feel that the dough is bit dry add 1-2 tblsp of milk to this and knead well without any cracks.

• Make them into small lemon sized balls and slightly flatten it. 
• Microwave the jam for 45 seconds and keep it ready. 
• If you do not have a microwave you can keep the jam in a bowl of hot water.  
• I used kissan fruit jam. You can any jam of your choice.

• Make a dent in the center using your thumb and fill the dent with jam. Do not add too much jam, else it will over flow and spoil the appearance of the cookie when it is baked.
• Alternatively you can use a cookie press to make shapes. 

• Bake the cookies in an oven for 10- 12 minutes at 160 degree Celsius. 
• Allow this to completely cool. The cookies won't change colour. 

• Thumb print cookies are ready . Cool this completely in a wire rack and store the jam cookies in an airtight container.

Notes:

1. If you feel the cookies bit soft when you take out from the oven, just allow that to cool completely and see, if it is still soft then bake for 2-3 minutes more.
2. Do not add more jam to the dent, else it will overflow and splash all over the cookies while baking and spoil the look of the cookies.
3. You can follow my eggless custard powder cookies recipe also to make this thumbprint cookies.
4. Instead of jam you can add nutella too. 

Kharabath recipe

  Preparation Time : 10 mins | Cooking Time : 20 Mins |Serves: 2

     Sooji |Rava   1/2 cup
     Onion     1
     Tomato  1 small
     Oil    2 tsp
     Ghee   1 tsp
     Mustard seeds   1/4 tsp
     Urad dal   1/4 tsp
     Cashew nuts   5
     Curry leaves   few
     Red chili powder  3/4 tsp
     MTR Vaangi bath masala   1/2 tsp
     Salt    as needed
     Green peas   1 tblsp (optional) 
     Grated coconut   1 tsp (to garnish)
     
     

Method:

• Dry roast the rava|sooji, in a pan for 5 minutes, without changing its colour.

• Keep it aside. In the same pan add oil and throw in the mustard seeds, urad dal, cashew nuts and curry leaves.
• Finely chop the onions and tomato.
• Add the onions to the pan and saute it for few minutes, till they become translucent. 

• Add the tomatoes, red chili powder, MTR vaangi bath masala, salt and green peas(if adding).
• Let this cook for 2 minutes till the tomatoes become mushy.

• Add 1 and 1/4 cup of water to this and allow this to boil. When the water starts boiling add the roasted sooji |rava to this and keep the flame to low.

• Stir it well to avoid forming lumps. Cook this in a low flame for 5-7 minutes, till all the water gets absorbed. 
• Add the ghee now and mix well. Switch off the flame.

• Khara bath is ready to serve. Serve it hot with coconut chutney. My personal favorite is to sip a filter coffee and have a spoon of upma. 
• Garnish with grated coconut.

Notes:

1. MTR Vaangi bath masala enhances the flavour of the khara bath. 
2. I have tried with vaangi bath masala and without that too. I felt the addition of Vaangi bath masala brings the close taste of the MTR style khara bath.
3. You can add finely chopped carrots too, while adding the green peas.

- See more at: http://www.jeyashriskitchen.com/2016/02/kharabath-recipe-mtr-style-kharabath.html#sthash.PmeODRgH.dpuf

hi thisis

hi thisis 

EGGless Chocolate Cake

EGGless Chocolate Cake

Ingredients

  Preparation Time : 15 mins |Cooking Time:40  mins | Serves : 6-7
   FOR THE CAKE
    All purpose flour    1 and 1/4 cup

    Cocoa powder    1/4 cup

     Yogurt |curd       1 Cup

     Oil      1/2 cup

     Baking soda  1/2 tsp

     Baking Powder   1 and 1/2 tsp

     Sugar      3/4   Cup

     Vanilla essence    1 tsp

      Milk          1 tsp 

    FOR THE  ICING
   Whipping cream   3/4 cup

   Sugar    1/4 cup

   Corn flour    2 tblsp*

   

Method:

• Sift the flour, cocoa powder, baking soda and baking powder so that they will be mixed evenly.

• In a separate bowl, add the yogurt and sugar and allow the sugar to completely dissolve .
• When dissolved, add the oil and the vanilla essence and the red food color. Adding red colour is optional. I wanted to make a red velvete cake, but unfortunately it didn’t give out the red colour.

• Mix well and slowly add it to the  sifted flour mixture and mix well.  Preheat the Oven at 160 degrees for 10 minutes..

• Grease the cake pan and dust it with some flour. Pour this cake batter to the cake tin.
• Bake this for 35 to 40 minutes. Insert a tooth pick to the centre of the cake and if it comes out clearly the cake is done.

• Allow this to cool completely and put a cling wrap on this and keep it in the refrigerator for 4-5 hours.
• Let us make the icing. Before that keep the Whipping cream in the freezer for 15 minutes. Also freeze the vessel in  which  you are going to whip the cream.Keep the blades too in the refrigerator. Always use a tall vessel or a wide bowl, so that the cream will not splutter while whipping.
• Powder the sugar and cornflour together, if using icing sugar no need to powder it.

• Whip the cream till it forms a  soft peak. Mine took 8 minutes. I used the REDMAN brand whipping cream which we get here in Phoon Haut shop.
• I used my electric hand blender.
• After that add the powdered sugar mixture to this and beat well. If adding agar agar powder, add now.
• Agar agar gives firmness to the icing and will not melt even if it kept in room temperature.
• After adding sugar mixture the cream will become more firm too.

• Till you start the icing keep the mixture in the freezer.
• When you are ready to make the icing, take out the cake from the refrigerator and place the cake in a plate and keep it on a inverted bowl. This step is to make the cake easily movable while doing the icing. Hold the plate in one hand while doing the icing.
• Using a spatula or a butter knife start doing the icing. Put a portion of the icing mixture on the top of the cake .

• Spread the mixture evenly with a spatula. Carefully spread first on the top and slowly do it  for the sides. Mine was bit uneven as i was doing for the first time.

• Wipe out the extras spread on the plate and keep this cake with icing in the freezer for and hour.
• This will be dry now and using a butter paper level the cake to get a clean even look.

• I decorated with the cake in a very simple way.
• I used a icing nozzle and filled up with cream and did some decoration.
• I used the food colour which i used for the cake.
• Take 3 tblp of cream in a bowl and add a drop of the red cherry color to this and mix well. Fill this mixture in the tube and cover the piping tube.

• Feel free to do the decoration according to your won imagination.

• I used some colored sprinkles to fill the gap.

 

• Slice the cake and enjoy the cake. The cake was spongy and it tasted so yummy with the whipping cream icing.

Notes: (Few tips adapted from Nita metha cook book)

1. Always keep the whipping cream, the vessel you are using to whip the cream in the freezer for 15 minutes before whipping.
2. Do not do the icing on the cake when the cake is not cooled completely.
3. Use electric hand blender to beat the cream, mixie will not work out for this.
4. If making cake on a peak summer season , keep the bowl on a ice cubes and then beat the cream.
5. Once the cream forms a soft peak stop beating this as it is ready for icing.
6. Over beating of cream make it loose.
7. While baking the cake do not open the door of the oven for the first 10 minutes. This will make the cake sink in the middle.