Chooocolate Cake

The Basic simple yum chocolate cake....everyone's favourite...

So what we need...

Ingredients

Flour/ Maida        - 1.5 cup
Baking Powder    - 1 tsp
Cocoa powder      - 2 tpsp
Coffee pdr            - 1 tsp
Eggs                     - 4 numbers
powdered sugar   - 1 cup
vanilla essence    - 1 tsp

How to bake chocolate cake...

Add sugar, then oil and then eggs one by one in a bowl or mixing pot.

side by side seive flour + cocoa powder + baking powder and coffee.

No pre heat oven for 15 mins at 180° C in convection mode.

Now add flour mixture to oil egg mixture and beat a little more

Now bake cake for 45 minutes in oven.

Suggested serving - Coffee liquour poured on cake adds taste to this cake
Coffee liquor - 1/2 spoon coffee + 4sp grounded sugar + 1 cap rum.

Eggless chocolate cake

2 cup maida/ flour
1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp cocoa powder

100 gm butter (white preferable)
1 cup milk
1 cup milk powder

sieve all dry ingredients
mix all wet ingredients
Mix both and bake me up in oven for 30-40 mins at 200 deg C

Malai cake

1.5 cups (175 gms)flour/ maida
1 cup powdered sugar
1 cup malai/ home made cream
1 cup milk
1 tsp baking powder
1 tbsp baking soda
few drop vanilla essence
few dry fruits

seive flour, BP and BS

mix sugar, oil, milk, malai till its sift in touch

add essence and dry fruits

bake in pre heated oven till light brown say approx 60 mins

Sabudana Vada

Since navratri is approaching it strike me to share this very yum fasting snack, which is all time favourite and since years i have heard people asking my mom dear for recopies as there vada's never turned crisp.

So here I share the good old mom ke haath ka recipe made by me this time and a great taste in mouth travelled just now...

Sabudana Vada or say Sago vada


Sabudana or Sago is a common ingredient that is used in fasting recipes all over india to make vada, sabudana khichri, sabudana kheer etc.


This vada not only during fast but can be enjoyed otherwise also as a morning or evening snack and tastes best with curd/ dahi and mungfali chutney.

INGREDIENTS

• 1 cup sabudana/ sago
• 3 to 4 medium potatoes/aloo (boiled)
• ½ cup peanuts/mungphali coarsely ground in mixer after roasting
• 1 tbsp cumin seeds/jeera (optional)
• 1-2 green chillies finely chopped
• 1 tsp finely chopped ginger/adrak
• 1 tbsp lime juice (optional)
• few chopped coriander leaves/dhania (optional)
• sendha namak/ rock salt 
• ghee/ oil for frying

INSTRUCTIONS

1. So firstly soak the sabudna say 2 cups for ate;last 5 hours or best is overnight so it becomes soft till morning. Dont put too much water but its should be nicely dip till surface thats it.
2. Drain excess water if there, generallly the wate ris all soaked up by sabudana.
3. Now take a plate and mash the boiled potatoes and add them with sabudana
4. Add salt, ginger, chillies, lemon juice, coriander leaves and groundnut powder to sabudana and potato and mix them properly. Maharshtrians love a lil say 1 tsp sugar also init so its optional to your taste.
5. 
6. Now take a big spoonful of this mixture on your palm and roll them like a tikki 

7. Now deep fry all the vada's one by one till they turn golden brown in a properly heated oil.

Serve with curd and coriander chutney

few important points for sabudana vada recipe:

1. The Sabudana/Sago has to be really soaked well. Not even a little hardness should be left in the sago. so for this Once you buy sabudana do check a spoon ful for an hour as sometimes sago is so hard it doesnt soften, so it differs from quality to quality of the sabudana crop.

2. Sabudana is also callled Tapioca pearls

3. If by any chance your vada's are not taking proper shape and are splitting then add 3 tpsp of kuttu atta/ buckwheat and try again as this atta helps in binding the sabudana mixture.

KHIRAPAT

Khirapat is a prasad offered to ganesha during ganesh utsav.
Its very simple to make.

Ingredients:
3/4 cup grated dry coconut

1 tbsp Poppy seeds

150 gram Rock sugar



1/4 tsp cardamom powder
6 to 7 dried dates ( to taste)
8 to 10 Almonds



Method:
1) Grate dry coconut and then dry roast grated coconut over medium-low heat until color changes to golden.
2) Grind almonds to fine powder and dry roast it in same kadhai of coconut.
3) Dry roast Poppy seeds over low heat for one or two minutes. pound in khalbatta (mortar n pestle)

4) Do not roast for longer otherwise it could get burn.
5) Grind sugar in mixer or else grind in mortar pestle. 

6) Now mix all coconut, dry powder of almonds and dates, sugar, little cardamom powder and here you go....Khirapat is ready.


During Ganesha Festival this Khirapat is offered to Lord Ganesha as naivedyam.

Eggless Cake

I have encountered many such incidents when best of my cakes went uneaten just coz they had eggs in it...some senior citizens or people allergic to eggs or those who are pure vegetarians...so here i post recipe to egg-less cake taught to em by my mom...an expert cook...

Ingredients

• 2 cups whole wheat flour/ flour

• 2 cups sugar/ shakkar

• 3/4 cup - 1 cup refined oil

• 1 cup curd

• 1/2 Tbsp baking powder

• 1 1/2 Tbsp soda bicarbonate (meetha soda)

• 1-2 Tbsp cinnamon powder

• Water / milk to be added according to the consistency of the batter

• A handful of walnuts, raisins, almonds as per choice

Method

1. Pre-heat the oven to 200 degrees Celcius.

2. Mix curd and oil together in a bowl ( you can use blender, whisker or even a mixie pot) and.... Then mix the dry ingredients(flour, BP and BS) into this bowl and fold well. 

3. Mix it till dripping consistency, adding water/milk  if needed.

4. Grease the bottom of a baking dish and sprinkle lil flour on it and pour the batter in pot.

5. Now bake at 170 degrees C for 1 hour and keep checking at intervals with a knife.

6. Cut and serve when cool.

Suggested garnishing - choco strands, rice crispies and choco pieces

Coke chocolate cake

Yes you heard it right it's a cake with coke and chocolate ctoo...a deadly combinations isnt it....
so here's what u have to do...


Flour / maida        - 2.5 cups
cocoa powder       - 1/2 cup

baking powder      - 1.5 tsp
baking soda          - 1.5 tsp
refined oil             - 3/4th cup
condensed milk    -  400gm(1 tin)
sugar                     - 3 tbsp
pepsi/ coke/ thumbs up - 180 ml
vanilla essence      - 1 cap
walnuts                 1 cup

Coke cake method

Beat oil + condensed milk + sugar.
Mix well till oil is not seen in separate state and is mixed properly. It should be a uniform paste.

Side by side sieve maida, cocoa pdr, BP, BS 6-7 times.

Now add half of maida mix and half of soft drink to above mixture.
Mix properly not much of beating is required till all mixture is added....

now slowly add remaining maida mixture and coke and now finally beat properly using spatula or whisker or mixer...till its light

Beating with hand is well enough in this cake no beater is required if you can manage.

Preheat oven at 180° C and bake cake for approx 60 mins at same temperature.

Marble Cake or Layered cake

Layered cake or call it marble cake, well when i had not made it i use to think why this name, why cant it be just called simple chocolate cake, but name matters.

When made with proper layering one can actually enjoying the different layers that can be seen when cake is ready. There is no specifications but natural layers that cake produces look really beautiful, and when such creative layers are your own creations then you feel more on top of it.

Easy to make, and more than that beautiful in platter.

• Eggs   6
• Refined oil  300ml
• Sugar  300g
• Flour  300g
• BP  2tsp
• Cocoa pdr  1tbsp
• Pine esse  2tsp
• Soda bicarb  ½ tsp
•  
• METHOD
• Beat eggs and sugar
• Mix flour with baking powder and soda bicarb
• Add cocoa powder to half the batter.
• Alternately pour chocolate and plain batter into the tin and run a fork or knife through it to create marbling effect.
• Bake it at 200 deg for 60 minutes. 
   

Sweet pickle of raw mango/ Gulamba/ Methamba/ kairi cha god loncha

Sweet pickle of raw mango/ Gulamba/ Methamba/ kairi cha god loncha

The smell and taste of raw mango is captivating in summers and refreshing too.
Lot of things are made of it be it pickle, panna, chutney's etc.
Here i am sharing recipe of one such accompaniment of raw mango....

Its called gulamaba coz it has "gur" (jaggery) and "amba" ( mango) in it, also methamba as thr is touch of methi dana in it or in simple terms kairi cha god meaning raw mango's sweet pickle...

So for this you need

Cooking time - 10 minutes


Ingredients

• Raw Mango ( any variety) 3-4 nox.

• Jaggery 200-300 gms

• Red chilly powder - 1 tsp

• Turmeric powder - 1/4 tsp

• Salt as per taste

For Tempering

• Mustard seeds - 1/2 tsp

• Fenugreek seeds -1/2 tsp. you can use powder also if u dont like to bite this seed.

• Cumin seeds - 1/2 tsp

• Fennel seend (saunf) 1 tsp

• Mustard - 1 tsp

For Seasoning 

• Refined oil - 2 tsp
• Mustard 1- 1tsp
• Asafoetida - 1 tsp
• Curry leaves - few

cut raw mango in to pieces even uneven pieces are welcome in this recipe no rules for same size....

Take kadhai/ big utensil and heat oil
add hing, saunf, jeera to it and immideately add raw mango pieces.
Do it quickly else saunf will be burnt

Now add chilly powder and salt top taste
and now add gur and cook it for 5 mins for 1-2 boils and here it is the khatta mitha tangy pickle is ready to use.



It can stay for 10 days if kept in fridge.