Saturday, December 31, 2016

Custard Powder Cake

Happy New Year 2017 to Each and Every One.



Custard Powder Cake is one of the yummy cake that can be eaten at any time of the day. This is an eggless cake and it easy to prepare. The cake can be cooked in Pressure cooker also.
Inspired by Madhura Pradeep  a friend, one of the foodie group member and a regular baker who does wonder in baking.
I have used all purpose flour, Vanila flavoured custard powder, small cinnamon stick sugar, oil, curd and little milk.
Lets see the recipe Now:

Ingredients :

Maida/All purpose flour : 2 Cups
Custard powder : 100
Grams pack (small pack)
Sugar : 1 Cup (Little less)
Cinnamon stick : a small stick
Oil : 1 Cup
Curd : 1/2 Cup
Milk : 1/2 Cup
Baking Powder : 1 Full teaspoon
Salt : A pinch of salt.
Chocolate  : One or two Pieces

Method :

1. Sieve maida, custard powder, salt and baking powder together. Let it mix well. Sieve it once again.


 2. Powder sugar and mix it well with oil. I did grind powder sugar and oil with curd.
3. Grind it till you see bubbles the mixture.

4. Add cinnamon stick and milk. Grind it for another 2 minutes.
5. Remove it from the mixi jar and put it in a big bowl.

6. Add sieved flour and mix it slowly. Put this mixture in a greased baking tray. Just scrape out the chocolate on the top of the ready to bake the cake.
7. Preheat the oven for 5 minutes. Bake cake for 25 to 30 minutes in 180 degree celcius.
8. Check the cake by pricking a knife/fork edge to know it is done.

9. If the cake is baked well it does not stick to the knife edge.

10. Take out the done cake tray and let it cool. Cut and serve according to your wish.


Note :

Use of mixi jar helps the mixture to mix it well. Add little milk if the dough is very thick. Add little less sugar. Adding cinnamon adds to the taste and aroma. Adding butter instead of oil is optional. 
Use of eggbeater is optional. You can also bake this cake in a pressure cooker. 
Time : 30 Minutes
Serves : 20 to 25 pieces (According to your wish).

Thursday, December 29, 2016

Nippattu (Rice Crispy)

Nippatu is one of the rice crisp/fritter. We can have them with Coffee/Tea. It is one of the favourite snack of me. I love fried dish very much and love to prepare fried snack at least once a week.

Nippattu is one of the famous dish of Karnataka/India and now a days it is world famous I can say.Crispy, yummy and crunchy Nippatu goes well with lunch. It takes the place of Papad or as evening snack. Remember that you eat very less not tummy full. You don't have to be very cautious if you do exercise/walking/cycling or any other exercise. Drinking a glass of hot water/coffee/tea helps the digestion easy when eat fried snack. Make sure you use good cooking oil and do not use the oil again for frying.
Let us see Nippattu  Recipe Now:

Things needed :

Rice powder : 2 Cups
Rava/Semolina : 1/4 Cup
Maida/All purpose flour : 1/2 Cup
Groundnuts : 1 Tablespoon
Roasted Chenna : 2 Tablespoons
Chilly Powder : 2 Teaspoons
Sesame Seeds : 2 Tablespoons
Salt : Required salt
Oil : To Fry

Method :

1. Put rice powder, maida, rava in a big bowl.
2. Add chilly powder, jeera and sesame seeds. Add salt. Mix it well. (Dry).
3. Dry roast ground nuts and remove its outer skin and dry grind it into rava consistency.
4. Dry grind roasted chenna/putani/hurikadale/pottu kadale into powder.
5. Add powdered chenna and ground nuts to flour mixture.


6. Keep a pan on the fire and heat. Add 2 tablespoons of oil and let it get hot.
7. Add this hot oil to flour mixture and mix it nicely. Leave it for 2 minutes.
8. Add required water and prepare dough. (Consistency should be thicker than chapati dough).


9. Divide the dough into small portion. Roll them as flat. Or pat them in your palm make small poori.

10. Keep a pan on the fire, put oil and heat. Fry rolled/patted nippattu in the hot oil .(Both sides)
11. Remove from the oil and put on a kitchen towel/tissue. Shift them to a tray/plate.

12. Repeat the same and prepare the remaining nippattu.
Note :
Take care while adding water to prepare the dough. (Add rice flour if it turns bit loose).
Fry them on medium and low flame,. It turns crispy.
Adding any other spice to nippatu is optional. Do not add much oil while preparing the dough.
Do not powder the ground nuts. Do not add much groundnuts. It absorbs more oil.
Time : 30 to 40 minutes
Serves : 15 to 20 Small  nippattu can be prepared. (According to the size).

Thursday, December 22, 2016

Cabbage - Tomato Dal

Cabbage - Tomato Dal is a gravy dish. Dal is nice to have with almost all the main dishes. This is an easy and simple dish and all age group of people can njoy having this cabbage - tomato dal.


I have used tomatoes, cabbage and Moong dal.
Let us see some benefits of having " Garam Masala in our diet ".
Garam Masala is mixed spice powder. Coriander seeds, cumin seeds, cardamom, clove, fenugreek seeds, cinnamon, pepper pods, nutmeg and other spices are roasted slowly and then ground together to prepare home made garam masala powder.
Garam Masala helps to fight disease and build immunity. It helps to relieve pain and inflammation.
It slow down the aging process. It helps to lose weight. Garam Masala helps the food to digest easily and keep our body warm. It helps to lower the blood sugar level and detoxify the body. They also hep the bad breath away.
Let us see the recipe Now :
No Onion or No Garlic is used in this "Cabbage - Tomato Dal".

Ingredients :

Moong dal/Toor dal  : 1/2 Cup
Cabbage : 2 Cups
Green chilly : 2 to 3
Tomatoes : 2 to 3
Garam Masala Powder : 1/2 Teaspoon
Rasam Powder : 1 Teaspoon
Salt : As required
Oil : 1 Teaspoon
Ghee : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Dry ginger powder : 1/4 Teaspoon
Curry Leaves : 6 to 8
Ingh/Asafoetida : A little
Coriander leaves : 1 Tablespoon

Method 

1. Wash and cut cabbage into small pieces. Wash and remove the seeds and cut tomatoes.
2. Wash and cut green chilly.

3. Wash and cook moong/toor dal in a pressure cooker and keep it aside.
4. Keep a pan on the fire and heat. Add oil, mustard seeds and jeera.
5. Let mustard seeds splutter. Add curry leaves and cut green chilly.
6. Add cut cabbage and fry it for a minute. Now add cut tomatoes and mix it well.

7. Add turmeric powder and a glass of water. Let the cabbage and tomato cook nicely till soft.

8. Add cooked moong dal and mix it well. Add salt and let it boil for a minute.

9. Add garam masala and rasam powder and mix it well and water if required.

10. Let it cook for 3 to 4 minutes.

11.Shift the curry to a serving dish. Add ghee and coriander leaves.
12. Serve it with the main dish you have prepared.

Note :

Pressure cooking the dal mixes well with cabbage and tomatoes. Adding any spice of your choice is optional. Adding more/less spice and oil is optional. Adding ghee is optional. Adding onions and garlic to the curry is optional.
Time : 25 Minutes
Serves : 3 to 4.

Tuesday, December 20, 2016

Simple Jolada Rotti (Jowar/Sorghum Roti)

Jola/Sorghum/Jowar/Millet Millet is one of the healthy grain and has no gluten in it.
Jola Rotti is very very easy dish and you can have them for breakfast/lunch/dinner.

This is a simple, healthy and an easy dish. I have used Jola/Jowar Millet and water. You can also use milk or curd if you want to add some proteins and calcium to the rotti. It goes well with thick curry/pickle /any type of chutney/ dips or chutney powder and curd.
Let us see some benefits of eating Jowar/Jola in our diet.
Jola/Jowar/Sorghum is free from gluten. The people who are allergic to gluten can enjoy eating this grain. Sorghum is a powerhouse of nutrients. They are rich in vitamins,. They are loaded with magnesium, iron, copper, calcium, phosphorous and potassium. You feel full for a longer time since it digested slowly. It is full of anti oxidants. It helps to boost the immunity, rich in fiber and regulates the calcium level in our body. Jola/Jowar helps to control diabetes, improves the digestive health. It helps to build strong bones and helps in production of red blood cells.
It is an easy, simple and healthy Roti. No spices, no onion or garlic added in this Rotti. It is good for breakfast or dinner. 
Let us see the recipe Now :

Things Needed :

Jola/Jowar/Sorghum flour : 2 Cups
Coconut gratings : 2 Tablespoons (Optional - Copra)
Salt : As Required
Water : 2 Cups.(Or little more)
Oil : 2 Tablespoons

Method :

1. Put Jola/Jowar flour in a big bowl.
2. Add coconut gratings and salt.
3. Add water and mix it well. The consistency should be little thicker than Idli dough.
4. Keep a pan on the fire and heat. Sprunkle little oil on the top and spread it around the pan.
5. Take a handful of dough and spread it around the pan with your fingers.
6. Put a spoon of oil, cover and cook for a minute on medium flame.
7. Take out the lid, put half spoon of oil and turn the other side and cook for 20 to 30 seconds.

8. Roti is ready to serve. Serve with ghee/butter on the top of hot rotti and the side dish.
9. I had it with chutney powder and jaggery.
10. Repeat the same and prepare remain rottis.

Note :

Do not add so much water while preparing the dough. The dough should be loose and not watery.
Using your fingers to spread the dough helps you to spread the rotti dough easily. Wet your hand with little normal water and spread the dough. Keep the flame very low while putting the dough and spreading it around the pan. You can add cut onions and any vegetables to the dough. (I did not use)
Plain rotti is healthy and you can enjoy with any curry or chutney. Use of coconut is optional. I have used kobbari/dry coconut/Copra. (Added 2 tablespoons).
Time : 20 Minutes
Serves : 3 to 4. (According to the size).

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