Instant Gulab Jamun Mix Cake

Instant Gulab Jamun Mix Cake!

Eggless Instant Gulab Jamun Mix Cake is an aromatic, mouthwatering, super soft, moist, Indian flavoured cake. Gulab Jamun's are everyone's favourite..... during festivals we buy Gulab Jamun mix especially when we get festival offer (buy one get one free).
This cake is gilt free dessert which can be served for any occasion.... without ghee or butter, which is prepared using whole wheat flour and with some cardomon / elaichi flavour.

 You can even try this cake in pressure cooker, Airfrier or microwave...for time and temperature I have mentioned below..

Ingredients:
Gulab Jamun mix - 1 pkt (180 grms)
Whole Wheat flour- 3/4 cup ( 80- 90 grms)
Fresh cream - 250 ml ( I used Amul fresh cream)
Powdered sugar - 1 cup (190 grms)
Refined oil - 1/2 cup (120 ml)
Baking Powder - 1/2 tsp
Baking Soda - 1/4 tsp
Salt - a pinch
Chopped cashew and almonds - 2 tablespoon's
Cardomon / Elaichi powder - 1 tsp
Warm milk or water if needed

Method:
# Sieve or sift whole wheat flour, baking powder, baking soda for 3-4 times.(dry ingredients)

# Mix refined oil and powdered sugar well. ( They should become creame in texture)

# Add fresh cream to the oil and powdered sugar mixture. Mix well until smooth. It will take 5 min.(wet ingredients)

# Mix flour with instant Gulab Jamun mix. (Both should be mixed well. Dry ingredients & Gulab Jamun mix together)

# Add cardomon powder to wet ingredients and mix well.
# In small batches add dry ingredients with wet ingredients. (gently fold your mixture)
If needed can add warm milk or water.

# Preheat Microwave convection mode 180'c.

# Consistently of the batter should be like idli batter.
# Grease your baking tin with oil or butter.... pour the cake mixture....add chopped cashew and almonds on top and bake in microwave convection mode @ 160'c for 30-35 min.

Insert a knife in centre of the cake to check if it is baked..
If not baked... then bake for 5 more min in same temperature.

Give a resting time or allow it to cool completely.
Demould your cake and slice it.
Best tea-time cake is ready to serve.

* Pressure cooker - at the bottom of the cooker spread salt or sand close your cooker on medium flame for 20 min so that it will be preheated. Then place a ring in the centre of the cooker... place your baking tin and bake for 40-45 min on medium flame.... without gasket and without whistle.
* Airfrier - Preheat @ 180'c for 5 min....bake @ 160'c for 20-25 min. Do check inbetween.
*Microwave - High power for 3 - 4 min...do check in every 1 min.

Hope you all like it! Please do try and provide your comments.
Thank you!

Thekua ( Indian Airfried Biscuit)

Thekua ( Indian Airfried Biscuit)

Thekua is basically a Bihari Cusine recipe made during festivals such as Chatt Puja, Saraswati Puja, or for any occasion or festivals.

This recipe can be made using powdered sugar but I'm using jaggery syrup to make it more healthier. However this recipe is traditionally deep fried but I'm using my Airfrier to fry Thekua's.

Ingredients:

Whole wheat flour - 1.5 cups
Jaggery syrup - 3/4 cup
Rava / Semolina - 1 tablespoon
Grated Coconut - 1 tablespoon
Cardomon powder / Elaichi powder - 1/2 tsp
Ghee - 1 tablespoon
Oil - 1 tablespoon (Brush oil)

Method:
# Mix whole wheat flour, grated coconut, semolina or rava, cardomon powder, ghee...till it becomes bread crumbs consistently.
( if you are using... powdered sugar can mix it in  this stage)
# Add jaggery syrup and mix well.
# Sprinkle little water and prepare a stiff dough.
(as we prepare for poori or paratha)

# Roll it in 1'inch thickness and use any cookie cutter.

# Preheat Airfrier @ 180'c for 5 min.
# Initially fry @ 160 - 170'c for 15 min.

# Brush oil inbetween and fry @ 180'c for 6-7 min.
Once done can be served. Let it come to room  temperature you  can store them in an airtight container.
# If you want to bake in microwave...
In convention mode preheat for 5 min @ 180'c. Bake @ 180'c for 10-12 min.
Hope you all like it.
Please do try and provide your comments.
Thank you!

Capsicum Puli Inji ( Instant Tamarind Capsicum Pickle)

Capsicum Puli Inji ( Instant Tamarind Capsicum Pickle)

Puli Inji is a South Indian special recipe prepared during festivals. I have added capsicum in my Puli Inji, which gives nice flavour to this pickle.

Ingredients:
Capsicum - 1 small size ( finely chopped)
Green chillies - 2 medium size
Ginger - 1 inch (finely chopped)
Tamarind juice - 1/2 cup ( Thick)
Mustard Seed - 1 tsp
Channa dhall - 1/2 tsp
Fenugreek powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Asafoetida - 1/2 tsp
Jaggery - small bit
Gingerly Oil - 1 tablespoon
Salt to taste

Method:
# Heat a pan add oil, add mustard seeds...let it crackle add channa dhal, chopped ginger, green chillies, capsicum and scard well.

# Add turmeric powder, asafoetida, salt to taste with tamarind juice and boil well.

# let it boil well ( in 5-7 minutes oil will get separated) add jaggery mix well.

# Switch off the flame and add fenugreek powder and mix well.

Instant Tamarind Capsicum Pickle is ready to serve.
Please do try and provide your comments.
Thank you!

Shakarpara ( Sweet Diamond Biscuits)

Shakarpara ( Sweet Diamond Biscuits)

Shakarpara or sweet diamond biscuits are Traditional Diwali snack recipe of North India.
It can be prepared using maida or all purpose flour, but to make it healthier I have used whole wheat flour.

Ingredients:
Whole wheat flour - 1 cup
Powdered sugar - 1/2 cup
Butter / Ghee - 1 tablespoon
Cardamon powder or elaichi powder - 1.5 tsp
Oil for frying

Method:
# In a bowl mix whole wheat flour, powdered sugar, ghee or butter,  elaichi powder or cardamon powder...till it becomes bread crumbs consistently.
# Add very little water and prepare a dough as we do for paratha or chappati.
# Make balls of the dough and roll as we do for paratha....cut into small diamond peices.
# Heat oil on a medium flame and fry shakarpara in small batches.
Once it turns to slight brown in colour switch off the flame. Ready to serve.
Pl do try and provide your comments.
Thank you!

Methi Mathri ( Airfried Recipe)

Methi Mathri

Methi Mathri is one of the popular snack recipe of North India. 

This recipe can be made with whole wheat flour / all purpose flour.

Ingredients:
Whole wheat flour / Atta - 200 gms
Semolina / Sooji - 1 tablespoon
Refined oil - 3 tablespoons
Dried Fenugreek leaves / Kasturi Methi - 1tsp
Pepper powder - 1 tsp
Cumin powder - 1 tsp
Ajwain / Carom seeds - 1/2 tsp
Salt to taste

Method:
# Mix all dry ingredients together.
# Heat 2 tablespoon of oil and pour it in the mixture.
# Mix well, you will get bread crumbs consistently.... sprinkle little water and prepare a stiff dough.
# Roll it, use fork to give impression...so that it doesn't puff up.
# Use a cutter to cut the mathri.
# Preheat your Airfrier @ 180'c for 5 min.
# Place your mathri in Airfrier and fry @ 180'c for 10-12 min. Inbetween brush oil.
Methi Mathri's are ready to serve.
Pl. do try and provide your comments.
Thank you!

Pachai Mochai Pulav ( Avarakalu Pulav)

Pachai Mochai/ Avarakalu Pulav

Pachai Mochai is nothing but Indian Field Beans, which we get in abundance during October - January. We can prepare number of recipe's using pachai mochai such as pulav, upma, sambar, masala gravy, uppittu, etc.
Today I am sharing Pachai Mochai Pulav, which you can prepare as a lunch box special.

Ingredients:
Pachai Mochai / Avarakalu - 1 cup
Basmati rice - 1 cup
Green chillies - 2 nos
Onion - 1 medium size
Ginger - 1/2 inch finely chopped
Mint / Pudina leaves - 7-8 nos
Oil / ghee - 1 tablespoon
Turmeric powder - 1/2 tsp
Coriander Powder - 1 tsp
Clove - 1 or 2 nos
Cinnamon stick - 1/2 inch
Bay leaves - 1or 2 nos
Salt to taste

Method:
# Heat a pressure cooker, add oil or ghee, add clove, cinnamon, bay leaves, chopped ginger, green chillies and saute well.

# Add chopped onion's, and saute until it becomes transparent, add turmeric powder, coriander powder, mint leaves, salt to taste and mix well.

# Add pachai mochai or avarakalu, washed basmati rice, water ( 1:1.5) rice :water.

# Pressure cook for 2 whizles and switch off the stove.

# Allow the pressure to release then open.
# You can give a resting time for 10-15 min then mix well and serve.
Hope you all like it. Pl do try and provide your comments.
Thank you!

Sweet Green Gram Dhal Sundal (Vella Pachai Payaru Sundal)

Sweet Green Gram Dhal Sundal (Vella Pachai Payaru Sundal)

Sweet Green Gram Dhal Sundal is prepared during Navaratri as a offering to Ambal or Goddess. We can prepare this on Wednesday's during  Navaratri specially for Goddess Saraswati (Goddess of knowledge).

Ingredients:
Green Gram Dhal - 1 cup
Jaggery / Vellam - 1/4 cup
Grated coconut - 1/4 cup
Cardoman powder - 1 tsp

Method:
# Soak green gram dhal for 4-5 hrs.
# Pressure cook until it is soft (it should not be mashed).
# Dissolve jaggery well in very little water.
( Filter it)
# Boil the jaggery well and add cooked green gram dhall and mix well. ( In 3-4 min jaggery will be mixed with green gram dhall)
# Add grated coconut, cardoman powder and mix well.
This is ready to serve.
Pl. do try and provide your comments.
Thank you!