Hot Milk Cake - (Eggless Whole wheat flour)

Hot Milk Cake!

Hello Everyone!
Today I'm sharing a simple tea-time cake which is aromatic, eggfree made with whole wheat flour 'Hot Milk Cake'. Just warm milk add butter... mix with sugar and flour and bake. 

Today I baked this in Airfrier but can be prepared in pressure cooker/ microwave / otg / microwave convection mode....for time and temperature ....I have mentioned below.

Ingredients:
Whole wheat flour - 1 cup ( 120 grms)
Powdered sugar - 1 cup
Milk - 1 cup ( 250 ml)
Unsalted butter - 1/4 cup
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Curd - 1/4 cup

Method :
# Warm milk add butter ( it should mix well with milk) then switch off the stove.

# Sieve whole wheat flour, baking soda, baking powder for 3- 4 times. Add powdered sugar and mix well. ( You can sieve with powdered sugar as all dry ingredients mix well) dry ingredients are ready.

# Mix curd with dry ingredients....add milk and butter mixture in small batches.

I have not added vanilla essence...if you wish can add essence or cardoman flavour.

# Preheat Airfrier @ 170'c for 5 min.

# Grease your baking tin with butter / oil and pour the batter.

# Bake @ 170'c for 25 - 30 minutes.

Check with a knife or tooth pick by inserting it in centre, comes out clean that means your cake is baked well.

Let it rest for 15 minutes....loosen the sides of cake tin and demould.

Once it comes to room temperature can cut you cake and serve for tea-time.

* If you are baking in pressure cooker- add salt and preheat for 15 minutes on medium flame...use a ring mould and place your baking tin....close your cooker without gasket and whistle and bake for 50-55. min

* Microwave Convection mode - preheat @ 170'c . Bake at same temperature for 40- 45 minutes.

# In Otg preheat @ 170'c and bake @ same temperature for 40-45 minutes.

Please do try and provide your comments.

Thank you!

Raw Mango Curd Pachadi / Mavadu Curd Pachadi

Raw Mango Curd Pachadi / Mavadu Curd Pachadi

Raw mango thair pachadi / mavadu pachadi is also called as Arachakalaki. I learnt this recipe from my grandmother....who use to prepare this Arachakalaki with Amla / Nellikai and with Mavadu / Raw mango pickle. A very simple recipe with grated coconut, mavadu pickle, curd and salt.... with mustard tempering.

Ingredients:
Raw mango pickle / Mavadu - 4-5 nos
Grated coconut - 2 tablespoons
Fresh curd - 1 cup
Mustard / Rai - 1 tsp
Red chilli - 1 no
Refined oil - 1/2 tsp
Salt to taste

Method:
# Cut mavadu in small pieces, grind with coconut.

# Add the above mixture with curd.

# Add salt to taste.

# Heat oil in a pan for tempering....add mustard and red chillies. Pour it in curd pachadi.

Raw Mango pachadi is ready to serve.

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

Sambar Powder / Sambar Podi

Sambar Powder / Sambar Podi 

I always prefer homemade masala powder's as they are handy to prepare recipes. Today I'm sharing my mother-in-law's version of preparing Sambar Powder.

As you can even use mixie to powder sambar podi.....but I powdered it in flour mill as it gives fine texture..... after making powder let it come to room temperature then store it in an airtight container, which can also be stored for more than 6months.

You need to dry roast the ingredients one by one on a medium flame. With this proportion of ingredients you will get approximately 1 kg of Sambar Powder.

Ingredients:
Dry red chillies - 200 grms
Coriander seeds - 150 grms
Channa dal - 50 grms
Toor dal - 25 grms
Urud dal - 25 grms
Pepper - 50 grms
Mustard - 1 tablespoon
Fenugreek seeds - 2 tablespoons
Cumin seeds - 1 tablespoon
Fried Channa - 1 tablespoon
Turmeric sticks - 5-6 nos
Handful of Curry leaves

Method:
# Dry roast red chillies and dhania separately till you get a nice aroma.

# Roast channa dal, urud dal & toor dal slightly.

# Roast pepper, cumin, mustard, fenugreek seeds with fried channa.

# Break turmeric sticks and put in the hot kadai with curry leaves and switch off the flame.

# Once everything comes to room temperature can make a fine powder and allow it to cool completely.

Store it I an airtight container for more than 6 months.
Please do try and provide your comments.
Thank you!

Carrot Cucumber Kosumalli (Salad)

Carrot Cucumber Kosumalli ( Salad)

Carrot Cucumber Kosumalli is an South Indian spiced salad prepared for functions or for any special occasions. This is a simple salad with carrot, cucumber, grated coconut, moong dhal and tempering with mustard seeds. 

You can add lemon juice and green chillies for seasoning but today, I am adding raw mangoes and crushed pepper.

Ingredients:
Yellow Moong dhal (Pasiparu) - 1 cup
Carrot (finely chopped) - 1 cup
Cucumber (finely chopped) - 1 cup
Raw Mango (finely chopped) - 1/4 cup
Grated Coconut - 1/2 cup
Crushed pepper -1 tsp
Salt to taste
Chopped coriander leaves

Tempering:
Oil - 1/2 tsp
Mustard - 1/2 tsp

Method:
# Wash and soak moong dhal for 30 minutes.

# Drain water from moong dhal, add carrot, cucumber, grated coconut, raw mango, chopped coriander leaves, crushed pepper, salt.

# Tempering should be done with mustard seeds.

# Mix everything well and serve.

Do try this health recipe and provide your comments.

ThankYou!

Banana Bread (whole wheat & eggless)

Banana Bread (whole wheat )

Banana Bread is one my favourite tea-time cake with moist, delicious and super soft texture. This is an eggless recipe with whole wheat flour.....as the same recipe can be prepared with maida / all purpose flour.
For this recipe you need well riped bananas.... today I am using small yellow bananas (puvam pazham in Tamil).

Ingredients:
Whole wheat flour - 1 cup (120 grms) approx
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Well riped - 4-5 small yellow bananas
Refined Oil - 1/4 cup ( 70 ml)
Condensed milk - 200 ml (1/2 tin)
Milk - 2-3 tablespoons
Vanilla essence - 1/2 tsp

Method:
# Sieve your flour, baking powder, baking soda together for 3-4 times (dry ingredients)

# Mash your bananas well.

# Mix oil with condensed milk well. It will take approximately 3-4 minutes. 

Add vanilla essence, mashed bananas to the mixture. ( wet ingredients)

# Mix dry ingredients with wet ingredients in small batches. Add milk in your mixture to get a thick batter consistency.

# Preheat your microwave convection mode 180'c

# Grease your baking tin with oil or butter.

# Pour your mixture in baking tin and bake @ 160'c for 35-40 min.

# Insert tooth pick or knife to check whether it is baked or not. Give some testing time before you demould.

# Loosen your cake tin with knife and demould it. Allow it to cool on a wire rack. Once it cools slice your banana bread.

*This can be baked in pressure cooker....
add salt in the bottom of the cooker and preheat on medium flame for 15 minutes. Keep a ring mould in the pressure cooker.... place your baking tin and bake on low- medium flame for 40-45 minutes.... without gasket and whistle.

* Airfrier - preheat @ 180'c for 5-10 minutes. Bake @ 170'c for 15-20 minutes.

Serve it for tea-time.
Do try this recipe and provide your comments.
Thank you!

Maa Ladoo ( Fried Channa Dhal Ladoo)

MaaLadoo ( Fried Gram Dhal Ladoo)

MaaLadoo / Maladoo is a South Indian Special, which is prepared during Diwali. This is a healthy & protein pack laadoo's  made with roasted gram dhal / pottukadalai and with minimum ingredients. These ladoos can be stored for couple of weeks in an airtight container.

Ingredients:
Potukadalai (roasted channa dhal) - 1 cup
Sugar - 3/4 cup
Ghee - 1/2 cup + 1 tablespoon
Cardamom - 4-5 pods
Cashew - 7-8 nos

Method:
# Powder roasted gram dhal / pottukadalai in a mixie.

# Powder sugar and cardamom together.

    ( you can even sieve both powdered sugar and roasted channa dhal together...so that you get a fine texture)

# Mix  powdered sugar and powdered roasted channa dhal together.

# Fry cashew's in little ghee and mix it with powdered sugar and gram dhal mixture.

# Heat ghee in a kadai / pan...it should be very hot...pour it  on gram dhal & sugar mixture.
(when you pour ghee in mixture there should be a sizzling sound)

# Mix everything well and start preparing ladoos.

* Once you add hot ghee in mixture and mix well...it will be very hot, just give a resting time for few seconds then prepare ladoos.

* when the ladoos come to room temperature can store it in an airtight container.

MaaLadoo / Potukadalai ladoo's are ready to serve. Do try this health, delicious, power pack laddoo's and provide your comments.
Thank you!