MAWA PISTACHIO BUNDT CAKE – EGGLESS RECIPE

     When i made this Gulab Jamuns using khoya I was searching for a recipe where khoya can be used. My search ended when i saw these cute mawa | khoya bundt cake in  US Masala blog and when i met Nags a few weeks back she gave me a bundt cake pan and i wanted to use that one. So for the first time i made a Eggless bundt cake with khoya and we all thoroughly enjoyed the taste and so as my friends too.
   Thanks for this wonderful recipe aipi.

METHOD:

ALL PURPOSE FLOUR	1 AND 1/4 CUP
SUGAR	1/2 CUP + 3 TBLSP
MAWA|KHOYA(UNSWEETENED)	1 CUP
MILK	1 AND 1/4 CUP + 2 TBLSP
BAKING POWDER	2 TSP
BAKING SODA	1/2 TSP
SAFFRON	3/4 TSP
PISTACHIOS	1/2 CUP + 2TBLSP(for garnish)
CARDAMOM	1/4 TSP
UNSALTED MELTED BUTTER	1/2 CUP
ALMOND SLICES	FEW(for garnishing)

• Bring the khoya|mawa to room temperature.
• In a blender, pulse it along with milk and butter without any lumps.

• Sieve the flour with baking soda and baking powder.
• Soak the saffron in warm milk ( 2 tblsp of milk) for 15 mins.
• Mix the khoya, milk mixture along with the sifted flour and blend it again in a blender along with sugar, pistachios, cardamom and soaked saffron.

• Grease the cake pan and transfer this cake mixture to the pan and bake it in a preheated oven for 25- 30 mins at 150 degrees.

• Garnish with the sliced pistachios and almond slices..
• Insert a tooth pick and check out whether it is done or not.
• Allow this to cool and after 10 mins carefully invert the pan and take out the cake.

• I used a silicon bundt pan , so i didn’t grease it before pouring the batter.

• You can bake this in normal cake pan or even can bake as cute muffins too.

Home made sprouts recipe, How to make sprouts

GREEN MOONG SPROUTS
Learn how to make sprouts, with step by step pictures and video, a simple and mess free method followed in our home for more than 20 years.
   I don’t know  how i missed posting this recipe in my space, as it is a usual practice at my place to make sprouts twice in a week.  My husband and his brothers and even my mil used to eat raw sprouts everyday along with breakfast. Initially i was hesitant to eat the raw sprouts and later when i started eating them raw, i liked the taste and even slowly my kids started eating sprouts now a days. I learnt to make this easy way from my mother in law and i wanted to share the procedure of how to make Sprouts at home.
Also read the notes section without fail.
Check out some interesting recipes using sprouts:

• Sprouts tikki
• Sprouts chaat recipe

Ennai Kathrikkai kuzhambu recipe, South Indian gravy recipes

Ennai kathrikkai Kuzhambu, recipe updated with video. Ennai kathrikkai kulambu is a popular South Indian gravy, Brinjal is stuffed with freshly made spices and cooked in tamarind gravy. This is an exotic South Indian gravy pairs well with plain rice and a simple appalam. We can make this recipe without the addition of small onions and make it a no garlic no version.

Ennai Kathrikkai kuzhambu

• Recipe Cusine: Indian
• Prep Time: 20 Minutes
• Cook time: 20 Minutes
• Serves: 4
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Brinjals stuffed with fresh spice mix and cooked in flavourful tamarind gravy.

For the spice powder
    Coriander seeds 1/2 tblsp
    Chana dal 1/2 tblsp
    Urad dal 1/2 tblsp
    Whole black pepper 1/2 tsp
     Red chili 2
     Toor dal 1/2 tblsp
     Coconut 1 tbslp (optional)
     Garlic 1 clove (optional)
Other Ingredients:     
   Sesame oil 3 tblsp + 3 tsp
    Mustard seeds   1/4 tsp
    Eggplants | brinjal 10
    Small onions a handful
    Tamarind  a gooseberry size 
    Sambar powder   3 tsp
    Turmeric powder  1/2 tsp
    Salt  as needed
    Mustard  seeds  1/4 tsp
    Curry leaves   few
                                  Video of how to make Ennai kathrikkai kuzhambu

    

METHOD:

• Soak the tamarind in hot water for 10 minutes. Extract the tamarind juice using 1 and 1/2 cup water.
• Dry roast all the items except coconut till golden brown.

• If using coconut, dry roast them separately.
• Allow it to cool and make it into a fine powder. 

• Slit the brinjals into 4 parts. Do not cut this fully.
• Stuff the spice powder into this and keep it aside. Repeat this for rest of the brinjals.

• In a pan add oil and sesame oil. Throw in the mustard seeds and curry leaves.
• Peel the skin of small onion and add this and fry till it turns golden brown color.

• Add the stuffed brinjals and fry for sometime.

• Now add the tamarind extract.
• Add in the sambar powder, turmeric powder, salt.

• Boil for 10 mins till you reach the right consistency.

• When it is done, transfer to a serving bowl and add a tsp of sesame oil on the top.
• Enjoy with any kootu of your choice.

LAUKI MUTHIA RECIPE| BOTTLE GOURD MUTHIA

GUJARATHI SNACK RECIPE

Muthia is a gujarati snack which was introduced to me by my friend and i got addicted to this healthy and delicious steamed dumplings. Few days back when I had a sudden craving for this muthias i told this to  my friend and the next day she sent a box full of yummy muthias to my place. Then next day, i asked her the recipe and tried on my own and this came out very awesome.

This can be made with many veggies, but i have tasted the bottlegourd muthias and the palak, methi muthias. Sharing the recipe of bottle gourd  | lauki muthia now.

INGREDIENTS

BOTTLE GOURD(GRATED)	1 AND 1/2 CUP
WHOLE WHEAT FLOUR	8 TBLSP
OATS	2-3 TBLSP
YOGURT	1 TBLSP
CUMIN SEEDS	1/2 TSP
SUGAR	1/4 TSP
SALT	AS NEEDED
OIL	1 TSP
MUSTARD SEEDS	1/2 TSP
SESAME SEEDS	1/4 TSP(OPTIONAL)
CURRY LEAVES	FEW
RED CHILLI	2 NO
GRATED COCONUT	1 TBLSP(OPTIONAL)

METHOD:

• Peel the skin of the bottle gourd and grate this in a fine grater.

• Squeeze the excess water from the grated bottle gourd( Use your maximum strength while squeezing).

• Add wheat flour, oats, cumin seeds, salt, sugar , yogurt to this and make a sticky dough.

• Make this into small cylindrical shapes.

• Steam this for 20 mins(check by inserting a tooth pick.) It should come out clean.

• When it is cool, cut this into small roundels.

• In a pan add oil and temper with mustard seeds ,broken redchilli and curry leaves.
• Add the cut muthias to this.

• Saute for a minute.
• Add the sesame seeds and switch off the flame.
• Add the grated coconut(if using) and transfer it to a serving plate.

• Enjoy hot with tea.

 

NOTES:

• As bottle gourd leaves excess water do not add much yogurt to make the dough.
• While making with palak or methi leaves more yogurt can be used.No need to use water to make a dough.
• Garam masala , redchilli powder ginger garlic paste can be added while making the dough.
• The cylindrical dumplings can be microwaved also instead of steaming and i strongly recommend this too.

DRY COCONUT POWDER RECIPE

    This is a  very simple recipe i learnt from my friend after tasting this in her place one day when we are having lunch together after a tiring day of shopping groceries. She always keeps a lots of podis that can be mixed with rice and one among them is this Dry coconut powder also known as Kobbari Podi. Will soon share recipes of other varieties of podis also.

INGREDIENTS:

KOPRA|KOPPARAI|DRY COCONUT	2 CUPS( GRATED)
RED CHILLI	8-9  NO
GARLIC PODS	3 PODS
OIL	1 TSP
CURRY LEAVES	FEW
MUSTARD SEEDS	1/4 TSP
ASAFOETIDA	A PINCH
SALT	TO TASTE

METHOD:

• Dry roast the redchilli in a pan.

• When this becomes cool, grind with grated kopparai  and garlic.
• Add salt while grinding.

• In a kadai add oil and throw in the mustard seeds, curry leaves and asafoetida. When it crackles add the ground dry coconut mix.
• Saute for a minute and switch off the flame.

• When it is cool, store this is a air tight box.
• No need to refrigerate this podi.
• Enjoy with hot rice smeared with oil | ghee and papads.
• 

EGGLESS FRENCH TOAST RECIPE

Savoury Version

    This is the first time I am trying this recipe after I herd about this from my friend. I can say French toast is a perfect breakfast recipe with any Fresh juice | Smoothie.

INGREDIENTS:

BREAD SLICES	3 NO
BESAN | GRAM FLOUR	3 TBLSP
RICE FLOUR	1 TBLSP
RAVA | SEMOLINA	1 TBLSP
YOGURT	2 TBLSP
GREEN CHILLI	1 NO
ONION	1NO
GARAM MASALA	A PINCH
SALT	TO TASTE
CORIANDER LEAVES	FEW
OIL| BUTTER	1-2 TSP
WATER	1/4 CUP

METHOD:

• Mix the besan, rice flour, semolina, finely chopped chili, chopped coriander leaves , garam masala, yogurt and salt and add 1/4 cup of water to this to make a thick batter. Add finely chopped onions to this.

• Spread this batter into  a slice of bread with the help of a spoon or a butter knife.
• Heat a tawa and place the bread on it and spread the batter on the other side of the bread.

• Toast them nicely in a medium flame till they gets cooked.
• Add a few drops of oil | butter while cooking.

 

• Serve hot with tomato ketchup or Green chutney

Note:

1. Redchilli powder can be added instead of green chilli
2. Pav bhaji masala | chat masala can be added instead of garam masala.
3. While adding water to the flour mix, adjust water accordingly till you get an idli batter consistency.

PANEER PULAO RECIPE

   Paneer Pulao was in our menu for today’s lunch along with dal  (Simple yellow dal) and i clicked the pictures in a jiffy and sharing the recipe of paneer pulao today. Go ahead to try this easy one pot meal.