Hi. How have you all been? I know I have been away from blogging from a long time now. There are many reasons behind it but nevertheless what more better day to return than on Mother’s day.
My mother is the strongest lady I know. The fact that I am here is because of her love, hard work, dedication and care despite all the odds we have been through. I guess every child would say the same thing for his/her mother and they should.
You know what I have realized. I am doing or saying those very things that my mom used to say to me and I got irritated. I guess its genes. But all the things mom said and everything she did seemed so correct and logical now. She is a real inspiration to me.
Today’s recipe is based on one of the lunch box dishes she made. On busy days she used to make stuffed chapathi with sweet coconut filling. This recipe is twist on the same. It is easy to gulp down in case of sore throat too. It is almost like a dessert. Perfect healthy recipe for kids.
Wheat flour – 1 cup
Sugar – 2 tblspn
Grated coconut – 1/2 cup
Jaggery – 4 tblspn
Cardamom powder – 1/2 tsp
Honey – as required
Salt a pinch
Oil for greasing pan
- In a bowl whisk wheat flour, milk (or water), sugar and salt and make a thick batter.
- In another bowl take grated coconut, cardamom and jaggery and mix well.
- Heat a non-stick pan.
- Grease it with oil or ghee.
- Pour a small ladle of batter and spread by rotating the pan. It should be thin as crepes.
- Flip over to cook other side.
- Add the coconut stuffing in and fold the crepes.
- Place it on a plate.
- Drizzle over honey or choco syrup.
Happy Mother’s Day.
Here we go. The most awaited recipe. The pineapple upside down cake defeated another one of my fears. My office colleagues loved it very much. I was scared to try this recipe in pressure cooker since it involved fruit in direct contact with the pan and not pureed in the cake batter. Hence after much speculation I decided to go for it and wow it was super duper hit.
People loved the pics. People who tasted the cake gave me good reviews. Some said this was the best cake amongst all the cakes I made so far. Some got inspired to make it at home.
When you get such good reviews who won’t be motivated to try more. It helps me to keep going. I had prepared this cake at midnight after putting my son to sleep. And my son woke me up at 4 AM. So the next day I was dull and tired. But the awesome feedback, the smiles and the happiness the cake brought to my friends and colleagues compensated all the lost sleep.
Recipe Source here
Do try this very simple cake. Yes it is simple. Go ahead. Overcome your fears and hesitation.
Pineapple – 2- 3 pieces
Cherry – 8-10 pieces (i used cherry soaked in sugar syrup)
Flour – 1 cup
Egg – 1
Butter – 100 gm
Salt – 1 pinch
Sugar – 3/4 cup
Milk – 1/2 cup
Baking Powder – 1 tsp
Vanilla Essence – 1 tsp
For Sauce :
Jaggery – 1/4 cup
Butter – 2 tblspn + for greasing the pan
Water – 2 tblspn
- Take flour, baking powder and salt and sift it. Keep aside for use.
- Take cake pan and grease it well with butter.
- In a pan add jaggery, butter and water and melt everything. Do not boil it.
- Pour this sauce in the greased pan.
- Place pineapple slices on the sauce.
- In the remaining space/ gaps place cherries.
- Take pressure cooker and place a stand in it.
- Put it on medium flame for heating.
- In a bowl beat together butter, sugar and vanilla till fluffy. Takes around 1-2 minutes if beating with hand.
- Add in egg and beat till fluffy. Takes another minute.
- Add half of the flour and fold in.
- Add milk and mix well.
- Add remaining flour and fold in the batter.
- Pour this batter in the cake pan on the pineapple- cherry pieces.
- Place the cake pan slowly on the stand in the pressure cooker with the help of tongs.
- Remove the gasket (round black ring) and the whistle from the lid of the pressure cooker.
- Close the pressure cooker.
- Bake the cake for 40-45 minutes on low flame or till a knife inserted comes out clean.
- Once done, remove from cooker and let it cool down completely before removing the cake from pan.
- Do not over fill or fill the batter till the rim of the pan. Or else it will rise and burn at the edges.
- It is advised to check the cake at around 30 minutes to check if it is done. If not then close it again for 10 minutes.
- Be very careful and make use of mittens and tongs whole lowering or pulling up the pan.
- My pressure cooker is 5 Kgs hawkins.
Did I say Cute? Well these are cute. Just look at them. And sooooooooo much nutritious. It is just grab and go. Kids and adults everyone will like it. And it does take much of your time.
You can make this in advance and pop it in fridge. Easy and quick to prepare when you have guests at home. Cut into star shapes if planning to give it to kids. The sprinklers itself is enough to attract kids.If you haven’t planned anything for dessert for Christmas lunch then try these.
Dates – 1 cup (pitted and chopped)
Chopped Nuts – 3/4 cup ( I used equal quantities of almonds, cashew and melon seeds)
Edible Sprinklers – 1-2 tblspn (Optional)
- Take chopped nuts in a blender and blend it coarsely.
- Add the chopped dates and blend it so everything is mixed up properly.
- In a tray spread a cling wrap.
- Place the mixture from the blender inside and spread it out evenly.
- Place it in fridge for 2-3 hours.
- Take it out of the fridge and pop the content out onto cutting board.
- Cut into desired shapes and sprinkle sprinklers on them.
Tada. There you go. Your grab and go snack. Pack it in your kids tiffin or wrap it in cling wrap and have it while travelling.
Any festival is incomplete without dry fruits and nuts. You can have nuts as it is or use it in a dish like biryani or kheer. Many people don’t prefer having badam as it it. Even I don’t like to eat raw pasta unlike cashew. Hence, using it in a halwa is a great way to have badam.
Badam has numerous health benefits. Have you heard people saying ‘Badam kha’ meaning to say to increase your memory?
This is a yummy and healthy halwa that is apt for any occasion. So enjoy this treat this Diwali.
Recipe Source here
Badam/ Almonds – 2 cups
Sugar – 1.5 cups
Milk – 2 cups
Ghee – ¼ cup
Water – ½ cup
Cardamom/ Elaichi Powder – ¼ tsp
Saffron – a pinch (Optional)
- Soak badam in hot water for an hour. Then peel off the skin.
- Take the badam in blender and blend to a smooth paste by adding milk.
- Take sugar and water in non – stick pan till sugar dissolved.
- Add the badam paste and mix well.
- Keep stirring till it becomes thick for 10 minutes.
- Once it is thick add few strands of saffron.
- Add in little ghee and mix again.
- Keep mixing till it become thicker and starts leaving the sides of the pan.
- Add cardamom powder and add rest of the ghee and keep mixing.
- Keep mixing till it becomes thick and switch off the flame.
Serve after it has cooled down.
Diwali without sweets is not a diwali at all. Diwali without indulgence is not a diwali at all. I prefer food indulgence more than indulgence on crackers or expensive gifts. Gajar ka halwa is a very common but famous dessert that is prepared for celebration. In north usually this dessert is made during winter season. Hot gajar halwa in cold weather sounds divine. Also in north India the carrot you get is red, tall, slender and sweet. While the one that we get here is orange, short,thick ones with minimum sweetness.Hence for the carrot halwa prepared from orange ones needs extra sugar.
Recipe Source here
Grated Carrot – 1 kg
Condensed Milk – 2 tins (400 gms each)
Milk – 1 cup (don’t use skim)
Ghee – 1 cup
Powdered cardamom – 1/4 tsp
Sugar – 1 cup
Badam – 1/4 cup
Raisin – 1/4 cup
- In a thick bottomed pan, add grated carrots, condensed milk, sugar and sugar and cook on medium flame. Cook till the carrots are cooked and the milk has reduced and thickened.
- Add the ghee and cardamom powder and mix well till the carrots have become dark in color and milk has completely thickened.
- In a tadka pan, heat some ghee and fry the badam and raisins separately.
- Pour over the halwa and mix. Reserve some for garnishing if required.
- Serve once the halwa has cooled a little bit.
Enjoy your diwali.
This is a guest post by my colleague and very good friend Asha. If you are in my office and need to find me and I am not at my desk I am most probably near Asha’s desk. Not a day goes by when we don’t talk. We share lots of gossip, interests and advice. When I mentioned about Pinktober she made this recipe and and got in office.
This payasam is not only healthy but yummy too. It is made from flattened rice (poha/aval) and beetroot. When we run out of options to include beetroot we have many more coming up. Try this out yourself and get surprised.
Flattened Rice – 1 cup
Milk – 2 cups
Beetroot – 1 Grated
Sugar – 2 cups
Dry Fruits/ Nuts – 1/2 cup (Optional)
Ghee – 2 tblspn (Optional)
- In a thick bottomed pan add milk and bring to a boil.
- Add poha, grated beetroot and cook till the milk has become half the amount.
- Add sugar and mix well.
- In a pan add ghee and saute dry fruits and nuts.
- Add this to the payasam mix.
@Asha: Thank You dear for adorning my blog with this sweet and lovely recipe. Hoping to see you more in this space.
Hey There. How have you been? Its been a week since I posted any recipe. I have been very busy professionally and personally. However hard I tried to squeeze in time for my blog I just wasn’t able to. Exhaustion also demanded that I put aside my blog for few days.
Anyways here I am back with a yummy sweet treat. This recipe is for vegetarian friends who loves cakes. And this is completely healthy version. Wheat flour, olive oil and carrots. That combination may sound appealing but does it sound yummy. Know for yourself and try this super simple cake. Again this is pressure cooker baking.
Chocolate cake had egg in it which means many people could not have it. Hence, I promised I will soon try complete veg version. And they loved it. The omission of maida was a added bonus. The cake is so moist that it just melts in the mouth.
Recipe Source here
whole wheat flour (I used regular atta) – 2 cups
Cinnamon – 1 tsp
Brown sugar – 2 cups or Normal Sugar – 1.5 cups
Baking soda – 1.5 tsp
Baking powder – 1/2 tsp
Plain yogurt – 1 cup
Water – 3/4 cup
Vegetable oil – 1/2 cup (I used Olive oil)
Grated carrots – 1 cup
- In a bowl mix together wheat flour, sugar, cinnamon, baking soda and baking powder.
- Take another bowl and whisk curd, water and oil.
- Whisk the wet mix into the dry mix till smooth.
- Fold in the grated carrots.
- If you want cupcakes then pour the batter in greased cupcake moulds till 3/4 and bake for 30 minutes on low-medium flame till done.
- If you want cake then pour the batter in greased cake tin and bake for 25-30 minutes on low-medium flame till done.
- Before baking it is necessary to pre-heat the pressure cooker. Just heat the pressure cooker on high for 2-3 minutes.
- If making cup cakes then on the stand place a plate and place your cup cake moulds in. Remove the gasket (black rubber ring and whistle) from the top of pressure cooker and close the pressure cooker. Bake.
- If making cake then on the stand place the cake tin directly. Remove the gasket (black rubber ring and whistle) from the top of pressure cooker and close the pressure cooker. Bake.
- When in doubt check your cupcake/ cake after 15 minutes by inserting a toothpick. If it comes out clean then your cake is done.
- Do not de -mould until the cake has cooled down.
- Greasing the mould and tin properly is crucial.
Enjoy. Do let me know if you have any comments, feedback or queries.
Today we are celebrating 50th post of this blog. I have received lots of blessings and love from my readers and am truly grateful for that.God has helped me reach this milestone when I thought “What can I post that people won’t already know”, “I am a novice with photography and it won’t appeal to readers” and “How in the world will I manage my time with a little kid around”. But all thanks beautiful readers like you who have appreciated my efforts. Hold my hands as I walk food journey and together we’ll create magic.
So today’s post is a dessert post. Since mangoes are in season I wanted to try out this recipe.
Semolina/Rava – 1 cup
Thick Mango Puree – 1 cup
Sugar – 1 cup
Oil – 1/4 cup
Cardamom Powder – 1/2 tsp
Baking Powder – 3/4 tsp
Nuts of your choice
- Chop the nuts of your choice and keep aside.
- Powder the sugar and keep aside.
- Grease your pan with butter or oil nicely so the cake comes off easily.
- In a bowl take rava.
- Add powdered sugar, cardamom powder, baking powder, nuts and mix well.
- Add oil and mix well.
- Add the mango puree and mix well so no lumps are formed. Let it sit for 15 minutes.
- After 15 minutes pour the batter into greased pan.
- Garnish with chopped nuts.
- Take the pressure cooker. Remove the gasket and the whistle. Inside place the cooker stand to give height.
- Pre-heat the pressure cooker on high heat for 5 minutes without lid.
- After 5 minutes, reduce the flame to low and place the pan slowly on the cooker stand. Be careful and use a tong to place and take the pan as the cooker will be very hot.
- Close the lid and let it bake for 20 minutes on low heat.
- After 20 minutes open the lid and check if the cake is cooked. Insert a tooth pick or knife and if it comes clean then your cake is cooked. Else cook it further.
- Once cooked take the cake out and let it cool down completely. C
- Cut in your desired shape and enjoy.