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!

Double Ka Meetha (Indian Bread Pudding)

Double Ka Meetha (Indian Bread Pudding)

Hyderabadi Special dessert recipe, Double Ka Meetha or Indian bread pudding. Double Ka Meetha, means.... bread is called double roti....and meetha means sweet.....it is a bread sweet.

This recipe is similar to Shahi Tukda, preparation is same, but for....
*Shahi Tukda, triangular shape is given to bread....where as in Double Ka Meetha, you can make square bread pieces or triangle or even rectangular or in small bits....can be cut.
*Shahi Tukda once bread pieces are fried in oil or ghee, dipped in sugar syrup and rabadi is added and mixed well and served with nuts, but Double Ka Meetha, you need to serve rabadi at the top and garnish with fried nuts.
* Shahi Tukda and Double Ka Meetha are served little warm or you can refrigerate and serve.

Ingredients:
Bread slices - 8-10 nos
Sugar - 1 cup
Milk - 100 ml / 1 cup
Condensed milk - 100 ml / 1 cup
Cardoman powder - 1 tsp
Ghee / butter - 1 tsp
Nuts chopped finely, Pistasio, Almonds, Cashew's and Raisins.
Few Saffron String's / Orange food colour.

Method:
# Apply ghee or butter to bread slices.

# Preheat Airfrier @ 200'c for 5 min.

# Cut bread slices in square shape.

# Airfry bread pieces for 10-15 min  @ 200'c.

# Boil, milk and condensed milk together, add saffron strings ....boil on slow flame until it becomes thick Rabadi.

# Add 1 cup of water, to one cup of sugar and boil well for 15-20 minutes, add cardoman powder and boil till you get 2 string consistency. ( switch off the stove)

# Dip fried bread pieces in sugar syrup for 1 or 2 minutes.

# Arrange the bread pieces in a serving bowl...add rabadi at the top, and garnish with fried nuts and serve.

Serve this recipe, little warm.
This is one of the popular Ramadan special recipe, which  can be deep fried  in ghee or oil.

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

Idli Upma

Idli Upma
Idli Upma is one of my favourite leftover special. Very easy to prepare this recipe with leftover Idlis. 

Ingredients:
Idlis - 7-8 nos
Onion - 1 medium size
Peanuts - 1 tablespoon
Mustard - 1 tsp
Urud dal - 1/2 tsp
Channa dal - 1/2 tsp
Ginger - 1/2 inch
Green chillis - 2 finely chopped
Oil - 3 tsp
Turmeric - 1/2 tsp
Hing / Asafatedia - 1/2 tsp
Corriander leaves for garnishing

Method:
# Crumble leftover Idlis.

# Heat a pan, add oil, let mustard splutter well, add urud dal, channa dal, peanuts, green chillis, ginger and roast well.

# Add asafatedia, turmeric powder and chopped onion and fry well, add crumbled Idlis and stir well.

# Cover with a lid on a slow flame for 5-10 min.
# Add chopped coriander leaves for garnishing and serve.
Pl. 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!

 

Bitter Gourd Chips / Karele Ka Chips

Bitter Gourd Chips / Karele Ka Chips

As we all know, many of us don't like bitter gourd or karela / pavakkai because of its bitter taste. I tried preparing bitter gourd chips in Airfryer, which came out really well and I store them in air tight container for a week or for 10 days.

You can even deep fry bitter gourd chips on a medium hot oil, but to make it healthier I used my Airfrier.
We need to select broad and long bitter gourd, so that you will get broad rings and to get  more quantity of chips.
Ingredients:

Bitter Gourd - 1 large
Gram flour / Besan - 1 tablespoon
Rice flour - 1 tablespoon
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - 1/4 tsp
Jeera / Cumin powder - 1/2 tsp
Oil - 1 tsp
Salt to taste

Method:

# Wash bitter gourd and cut into round slices, mix little salt  and leave it for 5-10 min.
# Squize the bitter gourd juice.

# Mix all dry ingredients together.

# Mix the dry ingredients with bitter gourd slices. Sprinkle little water and mix....it should not be like baji..

# Preheat Airfrier @ 200'c for 5 min.

# Fry bitter gourd in Airfryer @ 200'c for 15 min. Inbetween brush oil and again fry.

Bitter Gourd chips are ready to serve.
Pl. do try and provide your comments.
Thank you.

Matar Paneer (Green Peas Cottage cheese Gravy)

Matar Paneer
Matar Paneer is nothing, but green peas cottage cheese gravy. One of the most popular North Indian side dish, which can be served with, rice, Indian bread, roti, pulka, kulcha, paratha, pulav etc.....

Ingredients:

Matar / Green peas - 100 grms
Paneer / Cottage cheese - 100- 150 grms
Onion - 2 medium size
Tomato- 4 medium size
Ginger -1 inch
Bay leaf - 1-2 nos
Jeera / Cumin seeds - 1 tsp
Poppy seed - 1 tsp
Cashew - 4-5 nos
Jeera powder - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1.5 tsp
Oil -2 tablespoons
Salt to taste

Method:
# Soak green peas for 6-8 hrs. Pressure cook for 3 whizles. ( If you are using fresh ones no need to pressure cook)

# Add little oil in a pan, add poppy seeds and cashews slightly ad remove from stove.

# Make tomato puree.

# In the same pan, add chopped onion's, ginger and slightly roast till raw smell of onion goes.... allow it to cool and make a fine paste with poppy seeds and cashews.

# Heat a kadai, add oil, jeera / cumin seeds, bay leaf, add the masala paste, turmeric powder, red chilli powder, salt, jeera powder, garam masala and tomato puree and let it boil well.

# Once oil separates from gravy, add cooked peas, panner and mix well.

# Let it boil for 2-3 min.... switch off the stove and add chopped coriander leaves or kasuri methi.
* You can prepare...this recipe rich by adding fresh cream at the end.

* If you wish you can shallow / deep fry paneer then add into the gravy.
Pl. do try and provide your comments.
Thank you!

Eggless Gulkand Cake ( Whole Wheat Flour)

Eggless Gulkand Cake ( Whole Wheat Flour)

Whole wheat flour Eggless Gulkand Cake, prepared with very few ingredients.... without butter, without oil, very simple and easy recipe.

Ingredients:
Whole Wheat Flour - 200 grms
Butter milk - 200 ml
Powdered sugar - 3 tablespoons/45 grms
Gulkand - 3 tablespoons
Cardoman powder - 1/2 tsp
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Salt - a pinch

Method:

# Mix butter milk, sugar well. Add baking soda, mix well and leave it for 1 min.

( In less than a minute, you can find lot of bubbles in the butter milk.)

# Sieve whole wheat flour, baking powder, cardoman powder, a pinch of salt. (atleast for 3 times)

# Mix dry ingredients and wet ingredients together in small batches.

# Once wet and dry ingredients are mixed well....add gulkand and mix well. Add just 1 tsp of water in the batter and mix well.(if required as the batter should be in dropping consistency)

# Preheat Microwave @ 180'c.

# Grease your baking tin with oil or butter, dust some whole wheat flour....so that cake can be demoulded easily.

# Pour the batter in cake tin and bake it @ 180'c for 30-35 min in convection mode.

# Once baked, insert a knife and check whether baked or not.

# Demold your baking tin.

# Once it comes to room temperature, slice your cake and serve.

* You can even bake this in pressure cooker (add salt in the base, close you pressure cooker without gasket, without whizle. Preheat for 15- 20 min. Bake in pressure cooker on low-medium flame for 40-45 min).

* In Airfryer preheat @ 180'c for 5 min....then bake @ same temperature for 20 - 25 min. Check inbetween.

* Always check whether it is baked by using a knife or toothpick in the centre of the cake....if it comes out clear that means your cake is baked perfect.

* When there is a crack in your cake, don't worry..... that means your cake is baked well.

* Always demould your cake after 5-10 minutes.

* Slice your cake, once it comes to room temperature.

Hope you all like it!

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