Thursday, 1 November 2012

Egg less Butter Cake

Here is my this months Egg less baking challenge recipe...I had great fun while baking this Egg less Butter Cake.....because my little one helped me this time
October month's Egg less Baking Challenge

Butter 100 gm
Caster sugar 90 gm
Ground flax seed 2 TBSP
Warm water 4-5 TBSP
Condensed milk 3 TBSP
Plain Flour-100 gm
Baking Powder-1 1/2 tsp
Sultanas/ Golden Raisins 40 gm
warm Milk 5 TBSP
salt a pinch
lemon juice 1 tsp
Light Brown Sugar- 1 TBSP
Cinnamon-1/2 tsp

How to prepare:

Add warm water and ground flax seed in a small bowl mix it well and keep aside.

Pre-heat the oven at 350 c/180 deg/gas mark 4. Line 7"(grease and dust with flour) round cake tin.
Sift flour ,salt and baking powder.
In a bowl take 70 gm butter and all 90 gm caster sugar and beat until creamy.
add soaked ground flax seed to this and beat well.Now fold in the flour into the butter ground flax seed mixture.Stir in the sultanas, lemon juice and milk into the batter.Pour batter into a the prepared cake tin and bake for 25-30 minutes or until it is golden brown.

Mix the remaining 30 gm butter with brown sugar and cinnamon.Remove cake from oven and spread it with the butter mixture immediately.Let it soak for few minutes.

Remove it from tin and serve immediately.

Wednesday, 24 October 2012

Happy Navaratri

I wish all my blog readers a very happy Navaratri and Vijay Dashami....Hope you all have enjoyed this festival with great fun

May this Navaratri fill yoyr life with full of Happiness and prosperity..

Thursday, 11 October 2012

Carrot and green peas paratha../Carrot and green pease stuffed spicy Indian flat bread

Wow....i my blog has crossed 100 followers.......I so happy that all of you supporting me like anything by giving valuable comments and suggestions....thank you very much for being with me .....I will be updating special recipe(for my blog reaching 100 followers) next time as this was there in my draft from many days i wanted to publish this recipe.....

I love paratha's.....i usually make few kind of paratha' wanted to try some thing few days back i thought of preparing this kind of paratha's....which was liked by my kid as well.....after that i prepared this paratha's 3-4 i hope all of you will like it as well...

Ingredients:( make about 5-6 paratha)
For dough:
2 cup Atta(wheat flour)chapathi flour, atta, + extra for dusting
3/4 cup warm water
1tsp pure ghee(clarified butter)+ 5-6 TBSP while cooking the paratha.
salt 1/4 tsp
sugar 1tsp

For Carrot Stuffing:
1 1/2 cup grated carrot
1/2 cup frozen peas
salt to taste
Cooking oil 2tsp
pinch of turmeric
1 tsp coriander powder
caraway seed 2 tsp
cumin seeds 1/2 tsp
green chilies finely chopped 2-3(optional)
garam masala 1/2 tsp (optional)
coriander leaves chopped(optional,I have not used)

How to prepare:


In a mixing bowl, add warm water, ghee,salt and sugar mix it well. Now add wheat flour and knead into a soft dough. Keep the dough covered for 20 - 30 minutes.

Carrot Stuffing:

Heat 2 tbsp oil in a pan. Add Chopped green chilies,cumin and caraway seed. after 30 seconds add turmaric and add add grated carrots.Saute 3-4 mins.mash the green peas in hand of use ur food processor...and add this the carrot and also add coriander powder, garam masala, salt and chopped cilantro,saute for 2 more minutes and turn of the heat. Let the stuffing cool.

Make 5-6 equal balls of the dough. Roll each ball big enough (4 - 5 inches diameter) to hold the stuffing. Place 2-3 tbsp stuffing in the center and gather the edges to form a round ball. Dust the floor and roll the stuffed balls gently to the desired thickness.

Heat a griddle/tawa and roast the rolled Parathas both sides. Drizzle little oil or apply ghee while roasting the paratha's.

Serve hot with curd of pickle....

Tuesday, 2 October 2012

No Egg Pistachio and Orange Flower Water Biscotti

Hi all my dear friends...

This time our Sept month's Egg less Baking Challenge was
"No Egg Pistachio and Orange Flower Water Biscotti",,,,,and i was so so exited to prepare this recipe,,,i told each an d every one before preparing this biscotti....
So this time I prepared it on 27th of sept 2012 only,because i wanted to post it very first.
But unfortunately my biscotti didnt turned nice......the taste was yummy..but after my first got big crake and it was so light that i was not able to cut the logs at all.....So i felt very sad..I lost all my exitments to post this recipe.i wanted to try this recipe again but i have prepared so many bisotties at the first time,,so thought of trying it after i finish this .... but Any ways now i am too late so posting mine too here is my recipe...

granulated sugar 1/2 cup
Zest of 1 small orange(about 1-2 teaspoon finely grated)
Plain flour 1 cup+ Extra for dusting
Baking powder 1tsp
Salt 1/4tsp
Unsalted butter, at room temperature 100gm
Orange flower water 1tsp
Vanilla extract 1tsp
Ground flax seed 2TBSP
warm water 4TBSP
Pistachio nuts 1/2 cup(can be salted)
Dry Pappaya(diced) 1/2cup

How to Prepare:

Preheat the oven to 350 F/Gas mark 4/180°C. Line a large baking sheet with a parchment paper or baking sheet.

Add warm water and ground flax seed in a small bowl mix it well and keep aside.
Rub the sugar and orange zest in a small bowl until the sugar gets moist and aromatic.
Sift together the flour, baking powder, and salt in another bowl.

BY using an electric mixer,beat the butter and the sugar mixture in a big bowl with an electric mixer until fluffy. Beat in the orange flower water and vanilla extract. Add ground flax seed water and mix well. Reduce the speed to low, add the flour mixture and beat just until combined. Stir in the pistachios and chopped Dry papaya with a wooden spoon or rubber spatula.

Turn out this dough onto a lightly floured surface.
Halve the dough in to 2 portion,knead both portion separately (lightly) and shape into 2 ‘flat’ them at least 3 inches apart and Bake for 25 minutes or until the logs are golden brown and firm to the touch,then remove from oven and allow to cool on a wire rack for 10 minutes. The cracked top of cooked logs is normal.

Now reduce the oven temperature to 325 F/Gas mark 3. Transfer the logs to a cutting board and with a sharp serrated knife, cut each log into ½-inch slices. Arrange the slices standing them on their bottoms on the same baking sheet and return to the oven for about 15-20 minutes,turning halfway through cooking, or until dry and crisp.Cool completely on the wire rack.
Store in an air-tight container for more than 2-3 weeks.

Note:The original Recipe calls for 2 Eggs...I have replaced it with 2 TBSP of Ground flax seed and 4TBSP of warm water...

Make it gluten-free: Use gluten-free baking mix instead of plain flour, and check your baking powder is gluten-free.

Tuesday, 25 September 2012

Podi Idly (Spciy shallow fried Idlies)

Its been long long time that i am not able to update my blog..i am feeling sad..also i am forgetting all the recipe which in my draft....So though of updating one by one......

This ildli poodi I prepared last month...actually when evry I go to Indian resturents on the menu card i see this item called @Idli Poodi@ ..I always wanted to try it,,but for some or the other reason I never tried it.....last month one day I had some lest over thought of preparing this kind of Idly googled for the recipe and there are many recipes i found so tried this really tasted very nice...even my hubby liked it very much.....


Left over Idlies 4-5(diced into 1 inch squares)
Mustard seeds - 1 tbsp
Urad Lentil - 1 tbsp
Curry leaves - 1 sprig
Oil - 3 tbsp
Green chilly chopped 2-3
Green and Red pepper 1/2 each(diced)(I have used 2 color just to add more color)
Small white onion 1 finely chopped(or use spring onion)
Red Chilly sauce 2 tsp
salt 1/2 tsp
sugar 1/4 tsp
soya sauce 1tsp
lemon juice 1/2tsp

How to prepare:

Heat oil in a deep vessel.Add add the urad lentil ,once they are golden brown then add Green chilly,mustard seeds and curry leaves.Saute for 30 seconds.

Then add the diced pepper and saute till it is tender add all other ingredients and mix thoroughly for a few seconds using a wooden ladle.Now add the idlis and mix thoroughly.

Once the idlis are nicely coated with the idli podi mixture, saute for a few more minutes and remove from fire.

Serve hot with curd or plane garnished with fresh coriander leaves..