Showing posts with label 40 mins. Show all posts
Showing posts with label 40 mins. Show all posts

Monday, July 17, 2017

Jackfruit Cake (Eggless)

Jack fruit season is almost coming to an end. I tried jack fruit cake last year and the colour was dull but cake was just Excellent and Yummy. with jack fruit flavour.

Using natural fruits are always best and healthy too.
I have used jack fruit, little cinnamon, maida, sugar and other ingredients.\
Let us see the recipe Now:

Things Needed :

Jack Fruits : 1 Bowl (At least 10)
Maida /All Purpose flour) : 2 Cups
Baking Powder : 1 Teaspoon
Baking Soda : 1/4 Teaspoon
Cinnamon : A very small piece
Sugar : 3/4 Cup
Cooking oil :  3/4 th Cup
Curd : 2 Tablespoons
Milk : 1/2 Cup

Method : 

1. Sieve maida, baking powder and baking soda together and keep it aside.

2. Apply little oil to the baking tray and dust it with a teaspoon of maida. (Spread around the tray).
3. Powder sugar in a mixi jar and add oil and churn it for a while. Let the sugar dissolve slightly.


4. Add curd and churn it for 2 minutes. Add milk and cinnamon piece. Grind it for 2 minutes. Add a pinch of salt and churn for a minute.


5. Add jack fruit pieces and grind it nicely for 2 minutes. Let it all the ingredients mix it well.

6. Now remove the dough from the mixi jar.
7.Add sieved maida/all purpose flour and mix it slowly.

8. Pre-heat the oven for 5 minutes.
9. Pour the cake batter to maida dusted tray and slightly tap it. Let the dough spread it well.
10. Put it in the oven at bake it for 30 minutes.( 180 degree  c )  It raises up and bakes it well on both side.

11. Check it with a knife edge by a knife or spoon. Prick the knife to know that cake is baked well.


12. Put off the switch and keep the cake tray on the top of the oven. Let the cake cool for a while.

13. Cut them in to small pieces and serve it with a cup of coffee or tea.

14. We had this cake with our class kids. It tasted well.

Note :

Do not use water to grind. Adding more sugar is optional. The jack fruit added the taste to yummy jack fruit flavour. Adding butter / ghee instead of cooking oil is optional. Cake will be more tasty with butter or ghee.
Time : 30 Minutes to bake and preparation 10 minutes or little more.
Serves :   20 to 25 Pieces (According to the size.

Monday, November 7, 2016

Khadi Pakoda

Khadi Pakoda is a special dish of Punjab, Gujarath and Rajastan. Here I have tried this Yummy curry with my style.

Khadi means curry made of butter milk and besan and pakodas are with simply besan and coriander leaves and spices. Onion Pakodas are also dipped in Khadi and enjoyed it thoroughly with Hot Rice, Palau or Rotis. 
I have seen one of our friend from Delhi who is an expert cook and ideal home maker. Mrs. Gupta done most of the dishes with yummy taste and with out onions. They belong to Baniyas group and have loads of customs and traditions. We knew them from Nigeria and they too shifted to Dubai like us. Mr. Gupta was a Maths lecturer and Mrs. Gupta a beautiful home maker. I have eaten Khadi Pakoda many times in their house. I was just watching her making Khadi Pakoda. I was not that interested because I never liked curd or butter milk those days.
I just thought of that now and tried this recipe. Luckily I had some butter milk which I got from the process of making butter. 
Not much of spices added here and it is very mild. First prepare the Khadi and then prepare pakodas and dip them in the khadi for at least 10 minutes and then serve with the main dish of your choice.
Lets see the recipe Now: Always make it simple when you cook. It helps you to enjoy your cooking.
No Garlic or No Onion is added in this Khadi Pakoda. 

1. Khadi Preparation :

Things Needed :
Butter Milk : 1 Bowl (At least 2 to 3 cups of butter milk)
Besan/Kadale Hittu/Channa flour : 1 teaspoon full
Salt : As required 
Red chilly : 2
Green chilly : 2 
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : a pinch
Turmeric powder : a little
Ginger : An inch 
Method :
1. Wash and remove the outer layer of ginger and wash it again. Great it and keep it aside.
2. Wash coriander leaves, curry leaves, green chilly and slit green chilly. 
3. Take a bowl and add a spoon of besan. Add 1/4 cup of water and mix it well. Keep it aside.

4. Keep a big pan on the fire and heat. Put oil, jeera and let it fry for 10 seconds.
5. Add red chilly and slit green chilly. Fry a little and add curry leaves and ingh.

6. Add buttermilk/majjige and mix it nicely. Add required salt. Add ginger. 
7. Add the besan (which is already mixed and kept) and mix it nicely. 
8. Keep stirring so that it does not get burnt at the bottom. Let it boil for 3 to 4 minutes.

9. Let it be on low flame for 2 more minutes. Stir in between.
10. Shift the ready Khadi to a serving bowl. 

Pakodas :

Things Needed :
Bottle Gourd : 1/2 of  1 Bottel Gourd 
Bean/Channa flour : 3 to 4 Tablespoons 
Chilly Powder : 1/2 Teaspoon
Jeera/ Cumin Seeds : 1/2 Teaspoon
Coriander leaves : 1 Tablespoon
Salt : As required 
Oil to Fry : 1 Small Cup
Method :
1. Wash and remove the outer layer of bottle gourd/sorekai and grate it.
2. Put bottle gourd gratings in a big bowl.

3. Add besan, chilly powder, jeera, salt and cut coriander leaves.
4. Mix it nicely and prepare the dough. Do not add any water. Bottle gourd helps the flour to bind nicely.

5. Keep a frying pan on the fire and heat. Add oil. Let it be hot. (Medium flame).
6. Now take a small portion of dough and leave the dough little by little in oil. 

7. Let it fry on both sides. ( Turn the other side and cook till they turn golden brown).
8. Remove the pakodas and put them on a kitchen tissue. 

9. Repeat the same and prepare all pakodas. 
10. Put the fried pakodas in ready khadi and leave it for 10 minutes and then serve. Add little coriander leaves before serving. 

Note : 

Adding any spice is optional. (Even for Khadi). You can add a clove and cinnamon piece. Adding onions or garlic is optional. (I have not added). Do not add water to pakoda dough. The batter turns loose and absorb more oil. You can use onions instead of bottle gourd gratings. (Optional). You can add more/less chilly according to your taste. You can dilute curd and make butter milk if you do not have butter milk. (Add 1 to 1 1/2 cup of water to 1 cup of curd and churn in the mixi for 2 minutes. Your butter milk is ready to use. Adding garam masala/chat masala to the curry and pakoda is optional. (I have not added).
Time : 40 Minutes 
Serves : 4 to 5 

Monday, July 11, 2016

Nendra Bale - Walnuts Halva

Nendra Bale is one variety of banana mostly eaten in Southa Canara and Kerala. I have prepared Halva using Nendra bale/Banana.  This variety of banana is full of carbohydrates and healthy properties. Halva prepared using this banana tastes excellent and keeps you hog the halva again and again.
I have used Walnuts, cashew nuts, jaggery and Nendra bale. I have used jaggery instead of Sugar which is a healthy concept.

Lets see some benefits of eating Walnuts in our diet.
Walnuts originated in the Mediterraneat regin and Cental Asia. They have been part of the human diet for thousands of years. They are rich in Omega 3 fats
Walnuts are rich in Omega 3 fats and high in antioxidants. Eating walnuts everyday may improve brain health. They are rich in copper, Phosporus, Manganese Folic acid which is also known as Vitamin B 9, Vitamin B 6 and Vitamin E. They help to lower the bad cholesterol and reduce the inflammation. They also help in functioning of the blood vessels well.
Let us see the recipe now.

Things Needed :

Nendra Bale (Nendra Bananas) : 2
Jaggery : 3/4 Cup
Walnuts : 6 to 8 pieces
Cardamom : 3 to 4 Pods
Chenna/Hurikadale : 1/2 Cup
Milk Powder : 2 Tablespoons (Optional)
Ghee : 3 to 4 Tablespoons

Method :

1. Powder or cut walnuts into small pieces. Powder hurikadale/Chenna with cardamom pods.

2. Steam cook nendra bale and let it be soft (3 to 4 minutes). Remove the outer layer once it is cooled.

3. Now mix cooked nendra bale, jaggery and keep it on low flame. (Powder jaggery before mixing with fruit).

4. Keep stirring until it mixes well. Now add ground chenna/hurikadale and mix it well.
5. Add a tablespoon of ghee and mix it. Add milk powder and mix it well. Add powdered or cut nuts.

6. Keep stirring till it leaves the pan. Stir nicely for another 2 to 3 minutes.

7. Apply ghee to a plate/ tray.
8. Stir once again and put it to a ghee applied plate. Make it evenly by using a chapati roller. Let it cool. Spread some cut cashew nuts on the top. 


9. Cut Nendra Banana Halva once it is cooled. Cut it according to your wish.

10. Serve or store in a airtight bottle or container.

Note :

You can grind banana as they are and then mix it with jaggery. Steaming helps the banana to be thicken quickly. No need to use more ghee. Adding little more jaggery is optional. Adding milk powder is also optional. Adding chenna/hurikadale/pottu kadale helps to give a good binding to halva.
Time : 4o to 50 Minutes
Serves : 20 to 30 pieces (According to the size). 

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