Punjabi Chole or Chana Masala is a delicious chana curry from Punjabi cuisine. A spicy and tempting curry is prepared from white chickpeas (kabuli chana), tomatoes, onion and basic Indian spices and best enjoyed with bhatura (deep fried puffed Indian bread) as evening snack or dinner. Chole-bhature is one of those few things that […]
Christmas Eve. The perfect picture of anticipation: sleepless excitement for something we’ve been waiting all year for.
Today I am going to share the recipe of eggless plum cake. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.
Prep Time : 16-20 minutes
Cook time : 2.30-3 hour
Serve : 4
Ingredients for Eggless Plum Cake
Mixed dried fruits (dried apricots, figs, cranberries, black and gold500 grams
Refined flour (maida) 2 cups
Melted butter 1 tablespo
Baking powder 1 1/2 teaspoon
Baking soda 1 1/4 teaspoon
brown sugar/jaggery 1 cup
Butter 1 cup
Golden syrup/maple syrup 1 tablespoon
Yogurt 2 tablespoons
Vanilla essence 1 1/2 teaspoons
All spice powder 3/4 teaspoon
Zest of 1 orange
Potato mashed1 cup
Mixed nuts (walnuts, cashewnuts)100 grams
Icing sugar for dusting
Preheat oven at 180ºC. Grease the base and sides of a deep 8” (20 cm) round cake tin with the melted butter. Line the base with greaseproof paper.
In a large bowl, combine the flour, baking powder and ¼ tsp baking soda, mix well and sift once to make the mixture uniform.
In a medium sized non-stick saucepan, combine the dried fruit, brown sugar, butter, syrup and 1 cup water and heat slowly on low heat, stirring, until the sugar dissolves. Increase to medium heat and allow the mixture to come to a boil, reduce the heat and simmer for 20 minutes on low heat.
Remove the sauce pan from the heat, mix in the remaining baking soda and allow it to cool.
Once the mixture has reached to room temperature, stir in the yogurt, vanilla essence, all spice, orange zest and mashed potato and beat well with a whisk, until the mixture is smooth.
Add the nuts and carefully fold in the flour mixture, mixing until well combined
Spoon the cake batter into the prepared tin and smoothen the top with the help of a spatula. Cover the cake with aluminum foil and bake in the preheated oven for 1½ -2 hours.
Once the cake is done, allow the cake to cool completely in the tin. When the cake has cooled, place the serving plate over it and turn it upside down. Carefully remove the paper, turn it over again with the help of a plate, dust with icing sugar and serve.
Diwali, the festival of lights, is one of the India’s biggest religious celebration, when homes, institutions and entire neighbourhood are decorated with candles, earthen lamps and fairy lights then how can we forget about food.
This special evening deserves something special, so lets make this diwali memorable with Chocolate Rasgullas.
Ingredients for making Chena:
Milk- 1litre or 4 cups
3 tbsp Lemon juice or Vinegar
Cocoa Powder -1/4 Cup and Sooji or Rava- 1tsp
Ingredients for making Sugar Syrup:
Water -4 cups
Cocoa Powder -2tbsp
METHOD OF MAKING CHENA:
In a small bowl mix 1/4 cup cocoa powder with 4 tbsp milk, mix it well to ensure that there are no lumps.
Take a heavy bottomed vessel, add 1 litres of milk and milk mixed cocoa powder and mix well.
Bring it to boil and keep stirring to avoid burning of milk.
Once the milk comes to boil, simmer the gas, start adding the lemon juice or vinegar and keep stirring( if required, add more lemon juice or vinegar), cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.
Pour this curdled milk into a muslin cloth over a strainer, squeeze out the whey water as much as possible
Now, to remove the smell of lemon or vinegar, rinse it under running water.
Tie up the cloth and hang it for 45 mins and drain excess water. Chenna should not have any whey in it.
Now remove the muslincloth, chenna should not have too much moisture nor be too dry.
Add 1 tsp sooji or rava or semolina, adding sooji or semolina helps to bind the mixture. Mix the sooji with chenna and then begin to knead.
Mash the chenna/curd cheese and knead well to make it a smooth dough. This kneading process is very important and it decides the texture of rasgullas .
Take small portions of this and roll to tiny balls. They should be tiny and not big.
METHOD OF MAKING SUGAR SYRUP:
In a large pan, mix sugar, water and cocoa powder and bring to boil. Large pan is important because there should be enough space for the rasgullas to cook and increase in size.
When the sugar syrup will start to boil, drop chena/ curd cheese balls gently to the sugar syrup.
Cover the pan with a lid and cook for 10 mins on a medium high flame. Gently stir every 3 minutes to ensure even cooking and puffing. They double in size when done.
Allow the rasgullas to cool completely.
- Proper kneading. Kneading to a smooth dough is very important to get good rosgulla
- Boiling the balls for the right amount of time and at the right heat is also needed.
- Overcooking or cooking them at very high heat could result in rubbery balls or break the balls.
- Do not stuff too many balls in a small pan. They must have enough space to float around and puff up in the pan.
Rajasthan, the land of Maharajas, is famous for its rich culture but what makes the state more distinctive and popular is its cuisine. Rajasthanis love their food and it is evident in their preparations. Dal Bati Churma and Laal Maas are the most famous dishes from the state. I have already shared the recipe of Dal Bati Churma and now I am going to share the recipe of Laal Maas. I am sure you would love it…
Ingredients for Laal Maas
Mutton cut into 1 inch pieces 750 grams
Kashmiri red chillies soaked 6-8
Yogurt ½ cup
Cumin (Jeera) powder 2 teaspoons
Coriander (Dhaniya) powder 2 teaspoons
Turmeric (haldi) powder ¼ teaspoon
Ginger-garlic (adrak-lehsun) paste 2 tablespoons
Ghee 4 tablespoons
Black cardamoms (Badi Ilaichi) 2
Green cardamoms (Ilaichi) 3-4
Cinnamon (Dalchini)1 inch stick
Cloves (laung / lavang) 3-4
Bay leaf 1
Onions finely chopped 4 medium
Garam masala powder ½ teaspoon
Salt to taste
coriander sprig (Dhaniya) for garnishing
Lemon wedges for garnishing
Charcoal 2-3 pieces
Grind the soaked chillies to a fine paste in a blender and keep aside.
In a large mixing bowl, combine the mutton, yogurt, cumin powder, coriander powder, turmeric powder, one tablespoon ginger garlic paste and the red chilli paste. Mix well and set aside to marinate in the refrigerator for an hour.
Heat ghee in a nonstick pressure cooker, to that add black cardamom, green cardamoms, cinnamon, cloves and bay leaf and sauté till its fragrant.
Add the onions and sauté till they turn light brown in colour. Then add the remaining ginger garlic paste and sauté for a minute.
Add the marinated mutton to the onions and sauté on high heat for two to three minutes.
Add salt and sufficient water to cover all the mutton pieces. Cover with a lid and let it cook under pressure for seven to eight whistles.
Once done, remove from heat and wait till the pressure is released.
Meanwhile light the piece of charcoal, place it in a small metal bowl and place the bowl in the centre of pressure cooker.
Add two to three cloves to the coal, pour some ghee and quickly cover with a lid and set aside for two to three minutes.
Put the curry back on heat, add garam masala and give a quick stir before removing from heat.
Transfer to a serving bowl, garnish with coriander sprigs and a lemon wedge. Serve hot.
You don’t have to be from Rajasthan to have tasted a Dal Baati Choorma. The rich, delicious and earthy taste coupled with the eating experience totally justifies the star status that dal baati enjoys in the world of Rajasthani cuisine.
The dal baati combo is delicious but I would suggest trying out this recipe with some choorma added to it and things would go to another level.
Ingredients for Rajasthani Dal Baati Recipe
Split green gram skinless (moong dal) 1/4 cup
Split black gram skinless (Urad Dal – Dhuli) 1 cup
Split Bengal gram (chana dal) 1/4 cup
Red chilli (lal mirch) powder 1 teaspoon
Ginger,chopped 2 inch piece
Turmeric powder (haldi) 1/2 teaspoon
Cumin seeds (jeera) 1 teaspoon
Asafoetida (hing) a pinch
Whole dry red chillies broken stemmed 2
Cloves (laung / lavang) 3
Green cardamoms (Ilaichi) 2
Cinnamon (Dalchini) 1 inch stick
Bay leaves (tejpatta) 2
Curry leaves (kadi patta) 5-6
Tomatoes 2 medium
Green chillies chopped 3
Salt to taste
Oil 4 tablespoons
Fresh coriander leaves chopped 1/4 cup
Lemon 1 medium
Whole wheat flour (atta) 2 cups
Carom seeds (ajwain) 1 teaspoon
Baking powder 1/4 teaspoon
Pure ghee 1 cup + for soaking and serving
- Soak urad dal, moong dal and chana dal in about three cups of water for an hour.
- Boil the dals with salt and turmeric till done and mash them properly with the back of a round ladle.
- Heat oil in a pan. Add cumin seeds, asafoetida, dry red chillies, bay leaves, cardamoms, cloves, cinnamon, curry leaves, ginger, green chillies, tomatoes and red chilli powder. Sauté till the oil surfaces.
- Add the cooked dals to this and blend properly. Finish off with juice of lemon and chopped coriander leaves.
- To make batis, take atta in a bowl. Add baking powder, salt and half a cup of pure ghee. Mix well. Add sufficient water and knead into a stiff dough. Preheat oven to 180°C.
- Take lemon sized portions. Press firmly and roll into round balls. Grease a baking tray. Place the baatis on it. Press them slightly.
- Place the tray in the preheated oven and bake at 180°C till done. It may take fifteen minutes to half an hour.
- Serve it hot with a bowl having few spoons of pure ghee to soak baatis and dal.
In this season of festivals I feel like having sweets and sweet dishes all the time… So this is the latest awesome sweet dish that I tried…Apple Khoya Kheer…
1 cup Grated Apple ( 1 large apple)
2 cups Milk
1/2 cup Unsweetened Khoya / Mawa
1/2 cup Sugar
2 tbsp Ghee
1/4 tsp Cardamom
1 pinch Saffron
- Soak the saffron in little warm milk and set aside.
- Heat ghee in a pan over medium flame.
- Add the grated apple and fry for about 5-6 minutes.
- Remove from the flame and let it cool completely.
- Pour milk in a heavy bottomed pan and bring it to a boil.
- Add the khoya, sugar and saffron milk to the boiling milk and mix well.
- Let it boil for about 5 – 7 minutes or until the mixture thickens a little.
- Add the cardamom powder and cook for another 2 minutes. Turn off the flame and let it cool down.
- Add the prepared apple to the cooled milk mixture and mix well.
- Garnish with nuts and refrigerate for sometime. Serve chilled.
- Add more milk if you want thinner consistency.
- Use less or more sugar depending on the sweetness of the apples.
- You can serve this at room temperature or chilled.
- Make sure that you mix the milk mixture and sauteed apple only at room temperature. Otherwise, the kheer may curdle.