After a super hit of my Eggless Orange Cake from Pratibha’s space i bookmarked her eggless dates cake and this is the second time i am making this. This i made for my hubby’s birthday ,as he is a great lover of dates and nuts, without any second thought i baked this for him. We all enjoyed this very much and thanks Prathiba for the recipe. As today is my co-sister’s Birthday I am posting thought i can give her a visual treat. For original recipe Click Here.
INGREDIENTS:
ALL PURPOSE FLOUR
1 CUP
SEEDLESS DATES
18 NO
MILK
3/4 CUP
SUGAR
3/4 CUP
OIL
1/2 CUP
BAKING SODA
1 TSP
CHOPPED WALNUTS
1/4 CUP
METHOD:
Soak the dates in warm milk for 15 minutes.Alternatively you can microwave this for few minutes.
When the milk comes to a normal temperature grind this into a smooth paste along with sugar.
Sieve the flour and baking soda together to ensure even mixing.
Transfer the mixture to a wide bowl and add oil to this and whisk together to blend this well.
Dust the chopped nuts with little flour and add to this mixture.
Slowly add this to the flour.
Grease a pan with oil and dust with flour.
Transfer the mixture to the tin and bake at 160 degrees for 30- 35 mins.
Mine got done in 32 mins. Insert a knife in the center to check whether it is baked or not.
I garnished this with few walnuts. This step is optional.
Cool the cake in the tin for sometime and invert it on a wire rack . Let this cool in the wire rack for few minutes.
Cut this into pieces and serve.
Always allow the cake to cool completely before you cut.
Note:
You can add chopped cashews also.
I added 1/4 tsp of vanilla essence to get the vanilla flavor.
The color of the eggless dates cake depends upon the variety of dates you use.
As mentioned in my Previous post i am sharing the recipe of south indian mixture|madras mixture which we make for diwali and now i packed for my in laws as I am leaving in a day to India. I have very fond memories associated to this mixture. Amma makes in a huge lot during Diwali and we indulge in this mixture along with our every day meal. I can still feel the taste of the mixture while writing this post. The entire friends gang will be waiting for amma's mixture during Diwali season. I don't know i am making justice to her recipe in this post, but i can say this South Indian mixture got a great a great welcome at my house and the kids loved it.
Check out my
Deep fry the peanuts, roasted gram,rice flakes(thick or thin) curry leaves, cashew nuts, cornflakes separately in oil and drain the excess oil in a kitchen towel. While frying them add little salt to the oil.
This time i didn’t use the cornflakes as i am sure my Fil doesn’t like that.
As i am running out of cashews i didn’t add this time.
Mix all the ingredients together and add crushed pepper to this.
Crush the ompodi , ribbon pakoda and murukku into small pieces .
Mix well nicely. Put this in a airtight box and shake this nicely.
Flavorful mixture is ready to consume.
Store this in an airtight box and enjoy with tea | coffee.
Kara boondi recipe,with video, a deep fried snack made using gram flour, generally mixed with South Indian Mixture too. I made for this diwali and wanted to post the recipe before that. I made this to put it in mixture. But somehow, i couldn’t get time to post this before diwali. Again i am making South Indian mixture for my in laws as i am visiting them shortly. Now i am sharing the recipe of Kara boondi. This recipe came with a lot of tips to make perfect boondi. Please read the post completely and do try this at home. Check out my
Iyengar bakery style Khara biscuits,I wanted to try a savoury biscuit|khara biscuit for a long time, and finally i made this yesterday and it came out too good. I followed the ICC recipe for this savoury biscuits. These biscuits tasted so awesome and i can say they melted in mouth.
Check out my Eggless baking recipes.
INGREDIENTS:(yields 10 biscuits)
MAIDA
1 CUP
BUTTER
2.5 TBLSP+1/2 TSP
SUGAR
2 TSP
SALT
1/2 TSP
CUMIN SEEDS
1/2 TSP
GREEN CHILLI
1 NO.
CORIANDER LEAVES
1.5 TBLSP
YOGURT
1.5 TBLSP
METHOD:
Beat the butter and sugar well until creamy.
Add the yogurt to this and mix well.
Now add the flour, salt, chopped chilli and cilantro and mix well and make this into a stiff dough.
Do not knead this by adding too much pressure.
Take a portion of the dough and roll it.
Cut them into any desired shapes using a cookie cutter. I made it into round shape by using a lid of a box.
Grease the baking tray and place this on the tray.
Mine yielded 10 biscuits.
Bake this in a preheated oven at 150 degree.
Bake for 15- 20 mins. Mine got done in 17 mins.
The biscuit will not get brown on the top, but it will get a nice color at the bottom.
We had this with hot cup of tea and this was absolutely awesome.
Note:
Increase the quantity of yogurt by 1 tblsp if the can’t get a dough consistency.
I didn’t add cumin seeds.
You can add ajwain seeds, finely chopped mint or any other herbs of your choice.
You can use 1/2 cup of whole wheat flour and 1/2 cup of all purpose flour.
As mentioned in my previous post, i am here with the recipe of Vegetable pasta made with Home made pasta Sauce. This is absolutely a kids friendly recipe and perfect for lunch box. My son will be more happy whenever i make this for him.
Check out my
Pasta sauce - Red sauce and white sauce -Recipe with video
The very first time I was introduced to pasta by a friend after coming to Singapore 4 years back. When she was talking to me, she was telling that she made pasta for dinner and when i asked about her the recipe she told that she always makes with store bought pasta sauce. So i followed the same way and made for kids and they liked that very much. Now after few years I am so bored with this store bought pasta sauce and wanted to make on my own. The tomato based sauce i learnt from a friend and for the white sauce i followed the recipe from Tarla Dalal.
Check out how i made veg pasta recipe using this home made pasta sauce recipe.
Pasta sauce| Tomato pasta sauce
Preparation Time : 10 mins | Cooking Time : 25 Mins |Yields: 1 and 1/4 cup
Tomato 4 Onion 2 Garlic 4 cloves Green chili 1 Red chili powder 1 tsp (reduce if you want less spicy) Ajwain | Omam 1/2 tsp Sugar 1 tsp Salt as needed Olive oil 2 tblsp Oregano | Italian seasoning 1/2 tsp Video on how to make pasta sauce (both sauce)
Method:
Chop the onions and tomatoes roughly and peel the skin of the garlic.
In a pan, add a tblsp of oil to this and add the garlic, onion and green chilli to this and saute for few minutes.
Now add the tomatoes to this and saute nicely in a medium flame till the tomatoes shrink nicely.
Add ajwain seeds, salt, redchilli powder,sugar and tomato ketchup.
Allow this to cool completely and grind into a fine paste.
When done, again add oil in the pan and add the ground tomato paste to the this and add the oregano powder and saute this in a medium flame for 5 minutes stirring in between.
Allow this to cool and store it in a airtight container and can be stored in the fridge for a week.
White sauce for pasta
Preparation Time : 5 mins | Cooking Time : 20 Mins |Yields: 1 cup
Butter 1 tblsp Garlic 1 tblsp (finely chopped) Maida or millet flour 2 tsp Low fat milk 2 cups Oregano 1/2 tsp Black pepper 1 tsp Red chili flakes as needed Grated cheese 1 tblsp Salt as needed
Method:
In a pan add the butter and add the finely chopped garlic and saute for a minute.
Add the plain flour or millet flour and saute for a very few seconds.
Add milk to this and whisk it well.
Stir well not to form any lumps.
Keep it in a medium flame and stir well till it thickens.
Once done add oregano powder, pepper powder and red chilli flakes.
Mix it well and let this boil to get a saucy consistency.
Add grated cheese to this.
Mix well. Switch off the flame.
Add salt to this.
Cool and store in the refrigerator for a week.
Notes:
For both the pasta sauce recipes i added spices as per my preference, as we all want it bit spicy.
You can reduce a little bit if you want it less spicy.
