Eggless Semolina Mango Cake

Eggless Semolina Mango Cake!

 Today I am sharing an eggless semolina /rava cake with well ripped mangoes. I am going to bake in pressure cooker or pressure pan. We need very few ingredients to prepare this mouth watering, aromatic mango cake.

Before I move on to this recipe, would like to share some tips....which will be helpful for you....if you are a beginner.
* When you add nuts or tutti-fruti to your cake, there are chances that it might sink down....to avoid this mix 1 tablespoon of flour to your nuts or tutti-fruti and mix well then add to your batter. ( maida or whole wheat flour)
* When you are preparing semolina cake, add the baking powder and baking soda at the end( semolina needs 5-10 min of resting time, once you mix all wet ingredients together).
* Grease your cake tin well with butter or oil, before you start mixing you ingredients.
* When you bake cake in pressure cooker, never use gasket or whistle.

Ingredients:
Semolina / Rava - 1 cup (125 gms)
Well Ripe Mango - 1 medium size
(Puree)
Powdered Sugar - 3/4 cup (80-85 gms)
Refined Oil - 1/2 cup (120-125 ml)
Curd - 1/2 cup
Cardoman powder - 1.5 tsp
Baking powder - 1.5 tsp
Baking soda - 1/4 tsp
Tutti-frutti - 2 tablespoons
Finely chopped nuts for garnishing

Method:
# Mix mango puree, powdered sugar, refined oil, cardoman powder, curd, semolina together.

# Let it rest for 5-10 minutes.
# In a pressure cooker, add salt for 1/2 inch, place a ring mould and preheat on medium -low flame for 15-20 minutes.

# Add baking powder and baking soda to the cake batter and mix well. ( You can see froth will start)

# Add tutti-frutti to the cake batter and mix well.

# Grease your baking tin with oil or butter.

# Pour your semolina mango cake batter in cake tin.

# Place your cake tin in pressure cooker and close the lid, without gasket and without whistle on medium flame for 40-45 min.

# Check by inserting a knife or toothpick in the centre....if it comes out clear...then your cake is baked well.

# Switch off the stove and allow it to cool.
# Loosen your cake tin with knife and demould the cake.
Once it comes to room temperature, can serve.

You can bake this cake in :
Otg - 170'c for 30-35 minutes.
Microwave convection mode - 170'c for 18-20 min.
Airfrier - 180'c for 20 minutes.
Hope you all like it!
Please do try and provide your comments.
Thank you!

Savoury Semolina Cake

Savoury Semolina Cake
   Semolina Savoury Cake is a delicious, easy  recipe, which even begginer's can try. This cake, can be served even for breakfast, Tea-time, snacks time etc... This can be stored in refrigerator for 3-4 days, just microwave for 30 sec or steamed before serving.

This recipe can be prepared in otg, convection oven, and even in pressure cooker....
In oven - 170'c for 35-40 min.
Microwave conversation mode - 170'c for 20 min.
Pressure cooker - add salt, heat in high mode for 5 min.... Place a ring mould, keep your baking tin, close your pressure cooker, without gasket, without whizle...
For 35- 40 min on medium flame.

Ingredients:

Semolina / Rava - 1 cup / 125 grms

Curd - 1 cup / 150 ml

Oil - 3 tablespoons

Vegetables chopped - cabbage, beans, carrots, capsicum

White sesame seeds - 1.5 tsp

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Turmeric powder - 1/2 tsp

Asafatedia / Hing - 1/2 tsp

Red chilli powder - 1/2 tsp

Cumin / Jeera powder - 1 tsp

Chilli sauce - 1 tsp

Curry, coriander leaves, ginger bits few

Salt to taste.

Method:

# In a bowl, mix semolina, vegetables, chilli sauce, curry leaves, corriander leaves, ginger bits, curd, dry masalas with salt. ( Consistency should be of idli batter...can add little water to get idli batter consistency)

# Add baking soda and baking powder to cake mixture and mix well.

# Preheat Airfrier @ 180'c for 5 min.

# Grease your baking tin with oil or butter, pour your cake mixture.

# Bake in Airfryer @180'c for 20 min.

# Check by inserting a knife, whether baked well....if knife comes out clear, that means your cake is baked well.

# Allow it to cool down.

Serve your cake with tomato ketchup, any chutney.

Pl. do try and provide your comments.

Thank you!

 

Rava Ladoo / Semolina Ladoo

Rava Ladoo / Semolina Ladoo

Rava Ladoo or Semolina Ladoo's are very easy to prepare...even begginer's can try. 

This is one of the traditional dessert recipe of South India. Some add condensed milk, sugar syrup....but without that if you prepare.....you can store in an airtight container for more than a month....it will remain fresh. Certain things you need to remember....

# I use 3/4 cup of sugar for 1 cup of rava, it depends on your taste you can even add 1 cup.
# After roasting rava, it should come to room temperature before you make a powder.
# Sieve the rava flour, so that you get a nice texture.
# Sieve i the powdered sugar.
# Mix rava flour, sugar powder, cardoman powder.
# Take one portion of the mixture and pour the hot ghee in batches...
# This is done because rava soaks ghee very soon..
You will get the same texture and taste of a sweet stall.

Ingredients:

Rava or Semolina - 1 cup
Sugar - 3/4 cups
Ghee - 3/4 cup
Cardoman powder - 1 tsp
Cashew and badam - few

Method:
# Dry roast rava on medium flame.

# Once the aroma comes switch off.
# Allow it to cool, make a fine powder in Mixie or handmill.
# Sieve rava powder and powdered sugar for fine texture.

# Fry cashew's and badam and keep it a side.

# Mix rava powder, powdered sugar, cardoman powder well.

# Heat ghee, take one portion of the mixture, add one portion of fried cashew and badam mix well.
# Once ghee is heated well, smoke should come... when you pour in the mixture...ghee should sizzle.....mix well with spoon or spatula.

# It will be very hot, once it becomes warm mix with your hand and prepare laddo's.

Pl. do try and provide your comments.
Thank you!