DATES WHEAT SUGAR-FREE EGGLESS CAKE

4You know how some things holds so much meaning. Take for example months. Some months are specifically known as celebration months. December is very nostalgic month for me. Where I was born and brought up, December was cold. It meant carol singing competition in schools and church. It meant sweet aroma of home made delicacies. It also meant late night prayers at church. It also meant late night carol and Santa group visiting our houses. It meant late night Xmas tree decoration. I am sure you too have fond memories of December , Christmas and New year.

I made this cake for 2 reasons:

When my mom came to know that I had started baking cakes, she asked me for a cake that she can try too.

One of my friend mentioned that her son could not have artificial sugar due to health reasons hence she wanted to give him a sugar-free cake. 3

Few people have asked me the difference between Baking Soda and Baking powder. Let me explain it in my next post. Due to shortage of time I could not elaborate it here.

Just glance over the ingredients. Are you surprised? This is the most healthiest cake ever. Do try it and let me know how it turned out. 5678910

INGREDIENTS:

Dates – 18-20 ( I used Doha Dates)

Milk – 1 and 1/4 cup (I used skim)

Wheat flour – 1 cup

Oil – 1/2 cup (I used Olive)

Baking soda – 1 tsp

Baking Powder – 1/2 tsp

Butter for greasing pan

Chopped nuts – 2 tblspn ( I used cashew and almond)

INSTRUCTIONS:

  1. Soak pitted dates in milk for at least 1 hour.
  2. In a blender blend the dates and milk. (Blend finely if you don’t want dates pieces in cake)
  3. Sieve together in a bowl wheat flour, baking soda and baking powder.
  4. Add in oil and mix well.
  5. Add the dates- milk mix and fold in properly.
  6. Heat a pressure cooker with a stand inside.
  7. Place a baking paper in cake pan.
  8. Grease the pan and paper with butter.
  9. Pour the batter inside the pan.
  10. Sprinkle some chopped nuts at top (optional)
  11. Place the pan on the stand in cooker.
  12. Remove the gasket ( round ring) and whistle from the pressure cooker lid.
  13. Close the lid of the pressure cooker and bake on low flame for 30-40 minutes or till the knife inserted comes out clean.
  14. Remove from pressure cooker once baked and let it cool down.
  15. Once cooled remove from pan and cut into pieces. 12

Enjoy.

 

 

 

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CHOCOLATE BROWNIES IN PRESSURE COOKER

3Hey There. Happy Children’s there. You may be wondering why I am wishing you children’s day. Well I believe we all should keep the child inside us alive. And you may also ask where I have been for last few days. Well I have not been keeping very well and I had lots of professional and personal commitments. So I thought to given my blog a rest. And what a good day to restart blogging than on Children’s day.

Chocolate and children go hand in hand. I never saw any child who does not likes chocolate. And if it is chocolate brownie then all the more better. This is a chocolate fudge brownie that I baked in pressure cooker.

It is super simple. Just mix everything and let it bake. The only hard thing to do is to wait till it cools down to cut and enjoy. As you see my pieces are not very sharp since I cut it when it was hot as my little one wanted to taste it immediately. I would suggest you to wait until it has cooled down properly and then cut.

2Recipe Source here

INGREDIENTS:

All purpose flour/ Maida – 1/2 cup

Butter – 1/2 cup

Coco powder – 1/2 cup

Eggs – 3

Vanilla – 2 tsp

Sugar – 1 1/4 cup

Nuts optional

INSTRUCTIONS:

  1. Heat a pressure cooker without lid on high heat.
  2. Melt butter in sauce pan .
  3. Remove from flame and add coco powder, beaten eggs, vanilla, sugar and nuts and mix properly.
  4. Fold in the flour.
  5. Place a aluminium foil in a baking pan and grease it well.
  6. Place a stand in the pressure cooker.
  7. Pour the brownie batter in the pan.
  8. Carefully place the pan in the cooker with the help of tongs.
  9. Close the lid. Do not use whistle or gasket ( round black ring).
  10. Bake on medium low till 45 minutes or till the knife inserted comes clean. Remove and place it on metal rack carefully.

Enjoy after it has cooled down completely. Yup it was loved by my office friends.

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MULTI GRAIN PRESSURE COOKER BREAD

Have you heard the story of the spider who tries to weave his web. He falls down umpteen number of times but still stands up and tries again until he builds up a beautiful web.

You may be asking why am I narrating this kids story. Because these stories are what prepares you for life. I have been wanting to bake breads, biscuits at home. But because of ‘n’ number of times my microwave has tripped of my meter as soon as I put it in convection mode, I was almost dejected. Still a voice deep down my heart convinces me to try again. In a pressure cooker. So I got up searching and found a recipe. Yay. But is that it? Again I struggled to pull up my guts to try. You know how saddening is the feeling when you make something from all your heart, energy and ingredients and when it flops to just discard it.

So last weekend, I was preparing my mind to try this recipe. I read the recipe many times. Saturday went by. Then Sunday by afternoon after finishing other chores, I was again deciding whether I should go for it. Then somehow on a whim I decided to go for it.

The original recipe asked to place the bread pan on a closed bowl full of water in the pressure cooker filled with water. So when the water started boiling and the bowl started tilting and making noises I got scared. I tried adjusting the bread pan but it was shifting from one of the cooker to the other. I thought this isn’t gonna give even cooking. Frustration seeped in and I switched off the flame.

But somehow I was reluctant to let it go. After all I was doing it for my family and my son. So I removed the bowl and placed a small stand and on it placed the bread pan. And tried to bake with fingers crossed. I was walking from hall to kitchen waiting for 20 minutes to be over and finally see the end product.

And the end product was successful. Yay. Next time I am gonna bake a completely healthy wheat bread and take more pictures so it is easy for your experience.

So go ahead and give it a try. Ping me or comment if you have questions. Happy to help.

It is okay if you do not have bread loaf pan (rectangular). If you have regular cake pan that fits properly inside your cooker that would do too.

img_0525INGREDIENTS:

All purpose Flour/ Maida – 150 gms

Wheat flour/ Atta – 100 gms

Oats Flour – 50 gms (powder the regular quick cooking oats in blender)

Olive Oil/ vegetable Oil – 3 tsp

Baking powder – 1 tsp + 1/4 tsp

Sugar – 1 tsp

Salt to taste

Water as required

Butter as required

INSTRUCTIONS:

  1. Sieve maida, wheat flour, baking powder into a bowl.
  2. Add oats flour, sugar and salt and mix well.
  3. Add olive oil and mix well.
  4. Using little bit of water knead it to a dough. Don’t overwork the dough. It should not be sticky nor it should be very dry.
  5. Shape it in a bread loaf form.
  6. Grease your pan with butter and place the bread loaf in.
  7. Heat your pressure cooker with 2-3 cups of water. (Based on your stand size and your pressure cooker. The water quantity should be such that it should boil till your bread it baked and not get completely evaporated. )
  8. Place your stand inside the pressure cooker such that the stand is just submerged.
  9. Keep the pressure cooker on high flame.
  10. Wait for 2 minutes.
  11. Now place your bread loaf pan on the stand. (be very careful while placing or removing the pan as to not burn your hands. Make use of mittens or tongs)
  12. Take the pressure cooker lid and remove the gasket (it is the black rubber ring). Also remove the whistle.
  13. Place the pressure cooker lid on and bake on high heat for 20 minutes.
  14. After 20 minutes open your pressure cooker and insert a spoon or knife. If it comes out clean it is baked.
  15. Switch off and bring out the pan to cool.
  16. Let it cool completely before slicing it.

TIPS:

  1. After the bread is baked the top will look like it is gooey from top. Don’t worry after it is cooled it will look fine.
  2. Since it was my first attempt I did not add nuts or dry fruits.
  3. Keep watching on the pressure cooker. If the slight hissing sound from the whistle nozzle disappears that means the water in the pressure cooker has evaporated and the bottom may start burning soon. Open the pressure cooker and add some water in that case.
  4. The brown crust will not be achieved in this type of baking. But in any case most people don’t like them.

Do try it and let me know how it turned out. Next time I am planning to avoid maida and include banana. Do tune in.img_0526

PS: I am not very happy with the pictures. Next bread recipe I will include more and good pictures.

 

 

MANGO SEMOLINA CAKE

3Today 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.

5INGREDIENTS:

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

INSTRUCTIONS:

  1. Chop the nuts of your choice and keep aside.
  2. Powder the sugar and keep aside.
  3. Grease your pan with butter or oil nicely so the cake comes off easily.
  4. In a bowl take rava.
  5. Add powdered sugar, cardamom powder, baking powder, nuts  and mix well.
  6. Add oil and mix well.
  7. Add the mango puree and mix well so no lumps are formed. Let it sit for 15 minutes.
  8. After 15 minutes pour the batter into greased pan.
  9. Garnish with chopped nuts.
  10. Take the pressure cooker. Remove the gasket and the whistle. Inside place the cooker stand to give height.
  11. Pre-heat the pressure cooker on high heat for 5 minutes without lid.
  12. 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.
  13. Close the lid and let it bake for 20 minutes on low heat.
  14. 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.
  15. Once cooked take the cake out and let it cool down completely. C
  16. Cut in your desired shape and enjoy.

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MUTTON BIRYANI

2I am delayed to post this recipe. I was planning to post this recipe for Eid. But my son is not keeping well. Hence not able to cook anything elaborate.

I always thought biryani is a complex recipe. But this cooker version is comparatively easier. Only the preparation time should be taken into consideration.I got it for lunch for couple of my colleagues and they loved it.

Hope you will try the recipe and enjoy the pictures. 1

Recipe source here

INGREDIENTS:

For Marination-

Mutton – 1/4 kg

Curd – 1 cup

Ginger Garlic Paste- 2 tblspn
Mint Leaves – 1/4 cup chopped
Coriander Leaves / Cilantro – 1/4 cup
Chilli Powder – 1 tblspn
Coriander Powder / Malli Podi – 1 tblspn
Turmeric Powder / Manjal Podi – 1 tsp

Garam Masala Powder – 1tblspn

Cumin Powder – 1 tsp
Salt to taste

For Biryani-

Ghee – 1/4 cup

Oil – 3 tblspn

Basmati Rice – 2.5 cups

Onions – 2 large

Tomatoes – 2 large

Ginger garlic paste – 2 tblspn

Coriander Powder – 2 tblspn

Chilli Powder – 1/2 tblspn

Garam Masala powder – 1/2 tblspn

Cumin Powder – 1 tsp

Turmeric Powder – 1tsp

Salt to taste

Water – 4 cups

4INSTRUCTIONS:

  1. Wash and soak basmati rice for 30 minutes
  2. Marinate washed mutton pieces in all the ingredients mentioned under Marination. Keep them for 30 minutes.
  3. After 30 minutes add the marinated mutton masala in cooker and cook on high heat for 8 whistles. Lower the flame and cook for 15 minutes.
  4. Open the cooker after the steam has settled. Transfer the mutton in another bowl.
  5. In the same cooker add ghee and oil.
  6. Once hot add in onions and saute till translucent.
  7. Add the ginger garlic paste.
  8. Saute till the raw smell leaves.
  9. Add in tomatoes and cook till the tomatoes are soft.
  10. Add the masalas and mix well.
  11. Add in cooked mutton and drained rice.
  12. Add water and salt and bring it to a boil. Cover the cooker and let it cook on low heat for 15 minutes.
  13. Turn off the heat and let the steam settle.
  14. Once done, open the lid and fluff up the rice with a fork.

Garnish with fried onions and dry fruits. Serve hot biryani with cold raita.

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