Popular Recipes

Saturday, April 13, 2013

Eggless "Saffron-Mango" Cake (Kesar-Mango Cake)

Looks more like a 'Rangoli' (a traditional Indian design made with rangoli powder/salt/rice flour), than a 'cake' isn't it!!! Last week, was all a 'birthday' celebration week. 3 of my friends had their birthdays.This cake...was baked specially for a friend...who doesn't eat eggs and hence is egg less.The Mango and saffron gives the cake a rich flavor,a beautiful aroma and lovely golden yellow color!!

For my last birthday, a friend had gifted these lovely cake stencils.Didn't have a chance to use them so far.It was so easy to make the cake look stunning with these stencils!

The only down side is.....the powdered sugar melts in few hours especially if it is hot and humid outside...and therefore the design can be done only few hours before serving the cake!The Cocoa powder might work well..but still have to try that one.

Ingredients: Makes 8inch round cake
1 and 1/2 cup All Purpose flour
3/4th cup sugar
1/2 cup Mango Puree (I used Swad Kesar Mango pulp)
1/2 cup Cold water
1/3rd cup Canola oil
1/2tsp salt
1tsp baking soda

1/4 tsp saffron strands
1tbsp vinegar (Add just few drops less than 1tbsp.....it prevents that 'vinegar' taste)

1/2 cup powdered sugar for dusting

1) Sift the flour, sugar etc separately.Then measure correctly with a measuring cup.Don't over fill the cups.
Pre heat the oven to 350F
2) Mix together dry ingredients-flour, sugar, baking soda, salt etc
3) Mix together wet ingredients- water, oil,vinegar.
 4) Mix together the wet+ dry ingredients and stir in one direction till well blended
5) Stir in the saffron and Mango puree
6) Mix again.
7) Grease the pan 8 inch round pan with shortening and dust with flour.
8) Pour in the batter till 3/4th full.
9) Bake at 350 F for 20-25 mins until golden brown.
Let it cool completely before dusting with powdered sugar
10) Just before serving: Place the stencil over the cooled cake. In a small sieve place the powdered sugar.Sprinkle over the stencil till all the cake is covered.Lift the stencil gently.

Monday, April 8, 2013

Quinoa with peanuts and potatoes (Like Sabudana Khichadi)

The first time I cooked Quinoa ( Quinoa Veggie Upma for my 300th blog post:http://www.my-kitchens-aroma.blogspot.com/2013/03/celebrating-300th-blog-post.html), the grain when cooked, instantly reminded me of me favorite 'Sabudana/ Sago/ Tapioca pearls'.!!! And then it was obvious , With Quinoa....I was going to try my 'have to have every week' favorite "Sabudana Khichadi"!!

The organic Quinoa I bought from Jungle Jim's was much more fluffier and 'looked' like Sabudana. This one was slightly smaller and reminded me of 'Vari Tandul"...though bigger then those!

1 Cup Quinoa
1/2 cup powdered roasted peanuts
1 potato cubed
1.5tsp cumin seeds
2-3 green chilies cut into pieces
2tsp oil/ghee
2tsp lemon juice
cilantro for garnish

1) Clean the quinoa and wash the quinoa in small mesh sieve with water.
2) Boil the quinoa with 2 cups water and little salt and 1/2tsp cumin for 15-20 mins till cooked and fluffed up.Fluff with a fork.
3) Heat 2tsp oil/ ghee, add the green chilies, cumin and chopped potatoes. Fry till potatoes are golden.
4) Mix the cooked quinoa with fried potatoes/chilies and peanut powder.Add salt, sugar to taste. Squeeze lemon juice and mix.
5) Serve hot with garnish of chopped cilantro.

Sunday, April 7, 2013

Eggless Fruit Tartlets

I am in charge of making dessert for the next weeks 'Potluck' party for couple of my vegetarian friends. Now that means, I could turn to the traditional Indian sweets(usually made without any eggs) or try out something new!! Since I am shying away slightly, from the really 'sweet' sweets....I thought this mildly sweet, creamy, yet colorful and crunchy 'Fruit Tartlets' might just be the thing to do!!
The shells and the filling both are eggless.

Tartlet Shells/Shortbread crust:
Tartlet shell/Shortbread crust: (Makes 22 tartlets)
1 Cup All purpose flour
1/2 cup unsalted butter(cold)
1/3 cup powdered sugar
1/8tsp salt
few drops of water

Custard cream filling:
1 Cup whole milk
2tbsp vanilla custard powder
2.5 tbsp sugar
3tbsp cream cheese
1/2tsp lemon zest

Cut up Strawberries or other berries and kiwis

1) Cut the butter into small pieces. Sieve together flour,sugar,salt.Add the butter.With your hands rub the butter on the flour, till the mixture looks crumbly. Form into a dough , by adding few drops of water if needed. Chill the dough in the refrigerator for 20-30 mins.

 2) Preheat the oven to 350F.Spray a mini muffin pan with non stick cooking spray.Roll out the dough, into about 3 mm thickness. Cut out rounds with a cookie cutter.I used a small tartlet mold for the flowery borders!
3) Place the cut out dough in the mini muffin pan.Prick 2-3 times with a fork.Bake at 350F for 18-22 mins, till golden brown. Remove from the pan and let them cool.These can be stored for few days in air tight container.
 4) Cream filling:
 Bring the cream cheese to room temperature.
Mix together custard powder and 4tbsp milk,till no lumps are seen.Mix this with the rest of the milk and sugar. Boil on low-medium flame while stirring continuously till it thickens and forms a thick creamy filling. Let it cool completely.Stir every few mins even while cooling to avoid lumps from forming.
Beat the cream cheese till soft and smooth.Fold into the custard.Add lemon zest.Mix

5) Before serving the tartlets-Fill the custard-cream cheese mixture in a ziplock bag. Cut out a small end. Squeeze the filling in the tartlets.

6) Decorate with cut up fruit! Chill for 20 mins. Enjoy!!