Tag Archives: food

Eggless Vanilla Spongecake

Standard

I’ve been experimenting with quite a few recipes to finally get this one right. This recipe can be modified into a regular cake, or cup-cakes. The time taken to bake is slightly different, but all else is the same!

img_20170205_183945_412

img_20170105_183856_102

Ingredients:

  • 1.5 cups Maida/All purpose flour (apf)
  • 1 cup thick curd
  • 1 cup sugar
  • 1/2 cup cooking oil (except olive oil)
  • 1 tsp baking powder
  • 1/2 tsp soda bi-carb
  • 1 tsp vanilla essense (or butterscotch)

Method:

  • Pre-heat the oven @ 210 deg C / 400 deg F
  • In a large mixing bowl, mix the curd and sugar until the sugar has completely dissolved. You can use castor sugar, but the amount to be used may vary.
  • Add in the baking powder and soda bi-carb and let it rest. the mixture will start to “bubble” in 2-3 minutes
  • Sieve the maida/apf and set aside
  • Add oil and essence to the curd-sugar mixture and mix well.
  • Gently add the flour and mix thoroughly to avoid clumps
  • The mixture should now be in dropping consistency, else add a bit of curds.
  • Grease your baking dish with oil and lightly dust with maida/apf
  • Pour into the baking dish of choice and place in oven
  • Bake for 10 minutes
  • Lower the temperature to 150 deg C/ 300 deg F and bake for 35 minutes
    • For cupcakes bake for 25 minutes at the lowered temperature.
  • Test the cake by inserting a toothpick into the center. When pulled out, it should be clean, without cake stuck to it.
  • Visually, the top should be lightly browned and formed a “crust”
  • Let the cake sit for a few minutes in the dish before removing it.
  • Let the cake rest on a wire grill to cool. Let it cool to room temperature before cutting.

I hope you enjoy making this quick and light cake!

Advertisements

Aloo Rasedar

Standard

This is a dish that my husband has always praised. It used to be served at his college, and so has always been associated with good memories. However, I wasn’t very familiar with UP cuisine, and wasn’t able to search this recipe out. Recently though, my husband came by the name, and I was finally able to re-create this dish!

IMG_20160827_204714

Aloo Rasedar

This is a typically UP dish, and does not use onion or garlic. It makes a great side to parathas or puris, and is easily prepared.

Ingredients
  • 4 medium potatoes/aloo
  • 2 medium tomatoes
  • 1 inch ginger, finely chopped
  • 2 tsp turmeric powder
  • ½ tsp red chili powder
  • 1 tsp cumin/jeera
  • 1 tsp coriander powder/dhania powder
  • 1 tsp dry mango powder/amchur powder (optional)
  • ½ tsp garam masala powder
  • 1 tsp salt
Method:
  • Peel and boil the potatoes till they are very well cooked and can be easily crumbled.
  • In a wok, heat some oil and add the jeera and dhania powder.
  • add finely chopped ginger and saute for a half a minute on low flame.
  • Add the chopped tomatoes, chilli powder, turmeric and braise till the tomatoes are completely cooked and mashed.
  • Mash some of the potatoes and add along with salt and mix well.
  • add water and braise till it reaches the consistency you want. The gravy will come from the mashed potatoes and tomato mix.
  • Here you can add dry mango powder/amchur powder and garam masala. Keep braising till the gravy comes together.
  • Add chopped coriander leaves for garnishing.

This gravy is best served hot. Since it doesn’t really take very long, its a perfect breakfast/dinner dish.

Senegala Vada (Brown Bengalgram Fritters)

Standard

This is favourite snack, and is available, in various versions, across South Indian households and even restaurants.

IMG_20160702_211934

Senegala vada with chutney

This is different from “masala vada” as the masala vada is made with split bengal gram, not the whole one.

Ingredients:

  • 2 cups brown senegalu (chana, whole bengal gram) – soaked and drained.
  • 6-8 green chillies
  • 1″ piece of ginger
  • optional – finely chopped onion
  • optional – croasely ground pepper
  • Chopped curry leaves
  • pinch of asafetida/hing
  • 1 tsp salt
  • Oil for frying
IMG_20160702_200805

The washed senegalu with chillies and ginger

Method:

  • Rough-grind the soaked senegalu. You may add a bit of water to help in the grinding.
  • Add the chillies and ginger and grind again so they are mixed well.
    • Ensure that the senegalu remain rough, and are not finely ground. That would take away from the texture and taste of the final vada.
IMG_20160702_201345

coarsely ground with the chillies and ginger mixed in.

  • remove from jar and add salt and mix well.
  • You may add the other ingredients at this time, and set aside till the oil heats.
  • Wet your fingers and take a bit of the batter and flatten.
    • Ensure that the edges are not broken as this may cause the vada to break while frying.
IMG_20160702_201910

Flatten on your fingers

  • Once the oil is heated enough, gently drop this into the oil for frying.
    • You may also use a plastic sheet for shaping the vadas. They can then be dropped from the sheet into the oil.
  • Turn the vada until it is uniformly brown and then take out.
IMG_20160702_202738

Frying into a lovely brown

  • Put it on a plate lined with kitchen tissue to soak the excess oil.
IMG_20160702_204628

Senegala vada ready!!

Serve hot with coconut chutney! 🙂