Cooking videos in here

Cooking videos in here
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Friday, 28 December 2012

Cake Rusk /Toast Recipe | Homemade Cake Toast Recipe

What can i say I say,i was a very happy girl after i baked these cake rusks,they were great.

Homemade Cake Toast can be a live saviour if you are not satisfied with the cake you baked, and turning the failed cake into lovely homemade cake toasts/rusks will be a great way for no wastage.

The taste of Cake Rusk/Toast dipped in milky tea is outstanding and i have to keep telling myself this is my last piece,but then do you think that can ever happen?
Check out how i make it, this recipe is really simple.

For the cake - Preheat oven at 180c
(I like cake toasts to be a bit on the sweeter side)

Dry mix
2 cups all purpose flour
1/2 cup milk pwd ( the milk pwd makes it extra special, do not skip it)
1 tsp baking pwd
1 tsp baking soda
1/3 cup sugar - add less if you want,but i love it sweet
1 tsp salt

Wet mix
Note : all the ingredients  has to be room temperature

1 tin condensed milk - 400 gm
1/2 cup oil
1 tsp vinegar
1tsp yogurt
1 tsp pink colour
1 tbs milk
1 tsp yellow colour
> > in case your mix is very thick,you can dilute the batter with more milk

Sieve all the dry ingredients and keep aside,then whisk all the wet ingredients together for 5 min and fold in the dry mix into the wet batter in 3 batches.

Its really easy,just be gentle and mix in slowly till you have a smooth batter.

Now divide the batter into 2 parts and add in the colour of your choice,i used pink and yellow.

Add a little bit of the pink and yellow cake batter into a non stick cake tin and create a marble effect.

I made the marble effect with the help of a knife.
Bake the cake at 180c for 25 min or 30 min depending on your oven, then after cooling cut and re-bake for 20 min on the top rack at 150c,10 min on each side is all you need.

  And i had some pink batter left so i made cupcakes they took 20 min.

You can also use mini loaf tins to make cake rusks.
This pic is before re-baking to make rusks.

Adding vinegar and yogurt makes the cake get a lift,and for rusks airy cakes are perfect.
See the air pockets in the pic below. That's a good sign.

Looks good?

                           You can store these cake rusks upto 2 weeks in an airtight tin.
                                      I love dipping them in milky tea,such a joy !

Wednesday, 26 December 2012

Peshawari Palak Paneer | Peshawari Veg Recipes

Peshawari Palak Paneer is a dish mostly eaten during winters in Peshawar. It tastes fabulous with the slightly smoky flavour which we get from roasting the tomatoes.
All the ingredients used in this recipe is perfect to keep you warm on cold winter nights, best part is  this dish has very few spices and gets ready in just 15 min. Cool right?
Peshawari Palak Paneer tastes best with butter naans with some onions and lemon on the side.
So do try out this yummy and unique palak paneer recipe and let me know how it turned out.
 It is best to use full cream paneer (cottage cheese) for best results
1 pack paneer cut in big chunks
1 bunch spinach - blanched and pureed
1 tomato
4/5 garlic
1 tbsp. sesame seeds
1 tsp cumin seeds
1 tsp onion seeds (kalonji)
2 tbsp. garlic/ginger paste
2 whole red chili
few cloves,1 bay leaf and cardamom pods
salt to taste
sugar 1 pinch
Before you start cooking soak the paneer in some salt and turmeric water and boil for 2 min.
Allow to drain then lightly fry on a non stick pan with a little oil.
Start by making cuts into the tomato and stuff the peeled garlic into the slits, now roast them on your gas stove till the skin turns black.
Peel out the skin and then puree the whole tomato and garlic to a paste. You will now have a lovely smoky tomato and garlic paste.

Add some ghee to a pan then add the whole spices, cumin seeds, onion seeds,  ginger garlic ,whole red chili and the sesame seeds till light brown.

Now add in the tomato and garlic paste and cook for 2/3 min

Then add in the spinach puree, sugar ,salt  and allow to cook for 5/7 min covered.
After 5 min add in the paneer pieces and cover with a lid for another 5/8 min on low ,by doing this all the flavours get absorbed into the paneer.
You can add water if you want more gravy at this stage.

It is ready now.
Serve hot with butter naans.

Thursday, 20 December 2012

Kalathappam (north malabar snack recipe) | Easy Kalathappam Recipe

Kalathappam is a steamed rice cake made in Kerala which is served during breakfast or tea time, you will find this dish mostly eaten in the north Malabar region of Kerala.
This yummy snack has a unique taste and a wonderful aroma which we get from the jaggery along with the fried shallots and dry fruits. All these wonderful flavours together is what makes this Kerala style rice cake a true Malabar specialty.
I'm making it in a pressure cooker but you can make it in a heavy pot and cook it on very low heat till done. I find the pressure cooker method easier.
So here's an easy recipe for traditional tasting kalathappam in a pressure cooker
raw rice - 1 cup
cooked rice - 1/2 cup
jaggery - 2 blocks or more to taste
fresh coconut slices  1/2 cup
salt 1/2 tsp
shallots - 10
baking powder 1/2 tsp
fennel seeds - 1/2 tsp (optional)
cashews - 10
ghee 4 tbsp.
cardamom powder - 1tsp

First start by soaking the raw rice for 4 hours, then grind it to a fine paste adding 1/2  cup water and the cooked rice. You can also add fennel seeds for a nice flavour and aroma.

Also melt the jaggery with  1/2 water and cool 2/3 min, when still warm (not hot) mix it will the rice batter.Add baking powder,cardamom and salt at this stage and allow to rest 5/10 min.

After 10 min lightly heat the mixture on a low heat for 2/3 stirring continuously, or else it will get stuck at the bottom. Heating the batter brings out a better flavour and texture to the kalthappam.

Now take your pressure cooker and add the ghee,then fry the cut shallots, coconut and cashews. Remove and keep aside. There will be some ghee left in the pan.

Mix half of the fried mix in the rice batter and save some for topping.
Pour in the rice mixture in the pressure cooker which has some ghee, add in the rest of the fried mix on top. Now place the lid with out the whistle and cook on high for 2/3 min.

After 3 min keep a very low the heat and cook for 15/20 min.

Once cooked let it rest for 15 min before you open the lid.

Now your done, hope you guys try this.


Tuesday, 18 December 2012

Veg Fajitas (tandoori paneer fajitas) | Veggie Fajitas (Indian Fajitas)

I love fusion Mexican food and this dish  is my favourite as it has a few Indian ingredients.
So basically todays recipe is an Indian style veg fajita, not that I dislike the Mexican style fajita I love it but then I also like trying out new flavours and this one tastes really really really good.
You may add chicken or any meat of your choice but I wanted to try this with paneer for a change and it sure did taste fabulous.
We had this for dinner with a light salad and soup.
Do try this for dinner or maybe lunch you will enjoy the flavours of these tasty fajitas.
you need
tortillas - check out my home made tortilla recipe

1 pack paneer
2/4 cloves garlic crushed or grated
3 tsp. thick yogurt
1 tsp pepper
salt to taste
2 tsp tandoori masala
1 tsp crushed red chili

2 tsp honey to be added while cooking

Mexican salsa ,sour cream and lemon wedges to serve along with the fajitas.

Start by mixing the marinade with the paneer, keep aside for 20 min.

After 20 min add some olive oil and butter in a pan and sauté the marinated paneer till light brown, add in the honey and cook for 2/3 min ,are you wondering why honey? well it gets the paneer a little caramelized and the aroma and flavor gets all the more yummy.
Keep a low flame so you do not burn the paneer.
Now all you do is warm the tortillas and stuff with the paneer mix, serve with sour cream and salsa.
Do not forget to squeeze some lime on top before eating them.
Your meal is ready ! Bon appetite !!!!!


Monday, 17 December 2012

Padwal / Parwal Dal | Snakegourd and Lentils

Snake gourd / padwal dal is a yummy dish best eaten with rice topped with some ghee.
Usually snake gourd is not eaten in most homes the reason being many cooks think this vegetable is not so tasty, but if you ask me there are some wonderful snake gourd recipes which are so simple to make and they taste wonderful. 
If you have never tasted padwal /parwal before try making this dish, I'm sure you will love it.

 you need

1 medium size snake gourd (chopped)
1 tomato chopped
2 tbs ginger and garlic crushed
1 green chili chopped fine
2 dried red chili
4/6 curry leaf
1 tsp turmeric
1 tsp mustard seeds
1/2 tsp hing
1/2 a lemon squeezed
coriander leaves to garnish in the end
1/2 cup masoor dal (split orange lentil)

lets start cooking !
Pressure cook the lentils with the chopped snake gourd,tomato,green chili ,salt and turmeric for 2 whistles. Wait for the pressure to come down.

Now take ghee or oil in a small pan and temper with mustard seeds, hing, curry leaf, red chili and the crushed ginger garlic. Sauté for 2 min and then pour over the cooked dal.

Add some lemon juice and coriander leaves in the end and now your done !

Serve with rice and ghee along with any spicy side dish of your choice !


Wednesday, 12 December 2012

Sausage and Egg Rice | Egg and Sausage Rice with Vegetables

Chicken sausage with veggies and scrambled eggs make a quick and tasty lunch or dinner option.
I even make this yummy dish for brunch along with corn soup and it keeps us full and satisfied.

You can add more veggies of your choice and even add in sea food for a more interesting flavor.
It totally depends on you.


 Here's the recipe for quick and easy egg and sausage rice with vegetables.

2 cups left over cooked rice
1/2 cup mix veg(boiled with salt)
2 chicken sausages cut in cubes
2 eggs
1 tsp. pepper
pinch sugar
1/2 tsp chicken stock powder - by adding this we need to add in very little salt later.
1 tsp vinegar
1 tsp Chinese all spice (optional)
2 tsp soy sauce
1 small onion
sesame oil or any veg oil
salt to taste

Start by making scrambled eggs with the 2 eggs adding salt and some pepper. Keep aside.

In the same pan add in some sesame oil and cook the onions till pink, now add the chopped sausages and cook till the sausages are light brown.It will take 5 min.

Now add in the mix veg and cook everything adding the Chinese all spice powder.Toss for 2 min.

Gently mix the rice and toss, now add the eggs back in.Add the stock powder, vinegar and soy sauce.

Add the sugar, and salt to taste and cook covered for 2 min.

Now your done ! Serve hot with fried chicken or soup.

Sunday, 9 December 2012

Sweetcorn Chowder with Tortilla chips (Nigella Lawson Inspired)

I love Nigellas instant and quick recipes, and this tasty sweet corn chowder is her best creation according to me. So flavorful and simple.
The ingredients are a perfect match and with the tortilla chips it is seriously a treat for your mouth.
I have made a few changes from her recipe and i like both her version and mine equally.
And I used nacho flavoured tortilla chips so i can skip the cheese,honestly i did not miss the melted cheese that her recipe has.

I love serving this for a lazy weekend late night snack.

i just love the green,totally fabulous !

For this tasty sweet corn chowder you need (serves 2)

1 cup sweet corn
1 bunch spring onion (you may add less)
2 cloves garlic
1 tsp semolina
1/2 tsp stock powder
less than half tsp pepper
1 chili chopped fine
2 cups hot water
pinch sugar
salt to taste
a packet of nacho tortilla chips

Take the sweet corn and boil it along with the garlic, semolina and spring onions, I add more spring onions as I love the pale green colour after I blend everything...

Transfer all this to a pan and boil for 10 min adding 2 cups boiling hot water, then with a hand blender blend everything till smooth.

You can also blend everything first and then boil it down,it depends on you.

Add salt to taste and a very tiny pinch sugar and then add in the stock powder and the chopped red chili, save some chili for garnish too.

After boiling for 10 more min add in pepper and now your done !

Serve in a bowl and garnish with some nacho cheese tortilla chips. Now dig in.

Try it some day you will love it. !

Wednesday, 5 December 2012

Easy Recipes for Winter (Penne Pasta with Sausage and Veggies)

This Penne recipe is perfect for winter with pumkin as the base sauce along with zucchini and spicy chicken sausage.I added some low fat cream cheese to get a creamy taste,and i promose you will have the perfect dinner on a cold night to keep you warm and cosy.
you need

1 cup penne
1/2 cup pumkin puree
2 garlic cloves
1/2 cup zucchini chopped fine
4 chicken sausages chopped
1 small onion chopped fine
1 tsp Italian seasoning
1/2 tsp pepper
1/2 tsp low fat cream cheese
salt to taste

Start by making a puree with the pumkin and garlic mixed together.Keep it aside.
In olive oil saute the onion till pink and add the sausages and zucchini. Cook on low for 5/7 min till the zucchini is cooked.Add in a pinch of salt and the Italian seasoning.

At this stage you can start boiling the penne so it will be ready along with the sause.

By now the zucchini and sausages will be done so now add in the pumkin puree,and cook for 5 min on low.

Cover the pan so the pumkin puree gets well coated with the sausages and also gets cooked quickly.

Now add in the boiled penne and toss well.Cover the pan for 2 min.

Finish off the dish by mixing in the cream cheese and the crushed pepper.

Serve hot with a slice of bread.
Dinner is now ready !!

Monday, 3 December 2012

Eggless Vanilla Cake (easy plain cake recipe) | Vanilla Sponge Cake (eggless)

Here is a delicious Plain Vanilla Sponge Cake Recipe,totally egg-free and and like all my recipes it is very easy to bake.Follow the same recipe and you will not go wrong.

Dry Ingredients
2 cups all purpose flour
1 tsp baking soda
1 pinch salt
sieve this 2 times for a fluffy and spongy cake

Wet Ingredients
1 cup melted butter
1 cup pwd sugar
1 cup milk (not cold)
1 tsp vanilla essence
pinch salt

>Start by mixing the butter and sugar till creamy and fluffy.
Add in the vanilla and salt and whisk again.

>Now add in the sieved dry mix,folding in 3 batches adding milk and the flour mix with a spatula.
Alternate adding the milk and flour till you get a smooth creamy looking batter.

>Your cake will be spongy and light if you fold in gently so please no forceful mixing.

>Once you fold in the entire dry mix,bake immediately at 180c for 25 min.

Cool completely before cutting.

Now your done.

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