24
Nov 16

Mahua flower cake (Madhuca longifolia)

Over the years, I found that exploring rather experimenting cooking with ingredients of Indian ethnic flavors provides a greater satisfaction and motivation. Here I experimented with ‘Mahua’. Mahua being naturally sweet and delicious worked beautifully in cake.

Day before yesterday the delicious aroma enveloped not only my kitchen, but entire house.

Today it is marriage anniversary of my younger son. Mahua is fast growing tree, I wish my sweet daughter in law and loving son that their love and happiness grows faster like this tree.

Today I upload the ethnic flavor ‘Mahua cake’

Ingredients:

  • Maida: 200gm.
  • Mahua flower: 50gm.
  • Sugar: 100gm.
  • Refined oil/ghee: 100gm.
  • Ghee: 1 teaspoon
  • Milk: 100 ml.
  • Baking soda: 1 teaspoon
  • Baking powder: 1 teaspoon
  • Salt: 1 pinch

Preparation:

  1. Rinse the mahua flower; grind coarsely along with 50 ml of milk. Keep aside.
  2. Sieve Maida and baking soda, baking powder and salt together (sieve 3-4 times) to make it airy. Keep aside.
  3. Grind sugar and make powder. Keep aside.
  4. Take a baking tray, put half teaspoon of ghee, and apply ghee all around the container from inside.
  5. Sprinkle one teaspoon of Maida over it. Discard extra Maida. Keep aside.
  6. Take a big mixing bowl, put sugar and mahua flower paste.
  7. Mix it well with the help of hand blender/food processor. (About 4-5 minutes).
  8. Add sieved mixture of Maida, baking soda, baking powder and salt.
  9. Mix well, add milk and make a smooth batter, add refined oil and mix well, now cake batter is ready.

Method:

  1. Choose the size of baking tray such that when batter is put into it, it gets half filled only, as after baking its volume gets nearly doubled.
  2. Now bake it into preheated OTG at 160 degree centigrade for about 35-40 minutes.
  3. Bake until toothpick inserted near the centre of the cake comes out clean, if it sticks, bake further few minutes. Let it cool.
  4. Yum-yum-yummy cake is ready to serve.

Note:

  1. You can bake it simply into pre heated pressure cooker on minimum flame.
  2. Let it cool for some time and transfer into serving plate.

 

Mahua flower cake (Madhuca longifolia)

Mahua flower cake (Madhuca longifolia)

Ingredients

Ingredients

Sieve Maida and baking soda, baking powder and salt

Sieve Maida and baking soda, baking powder and salt

smooth batter

smooth batter

Mahua flower cake (Madhuca longfolia)

Mahua flower cake (Madhuca longfolia)

Mahua flower cake (Madhuca longifolia)

Mahua flower cake (Madhuca longifolia)

Mahua flower cake (Madhuca longifolia)

Mahua flower cake (Madhuca longifolia)


23
Nov 16

 Ragi ki roti (Indian ragi bread)

This recipe reminds me; my mother in law cooking, this is authentic. Due to rising demand of millet grains, I decided to cook Ragi roti once or twice in a week. Ragi is a remarkable source of protein and iron making it perfect for vegetarian diet, many people is not aware about the amazing health benefits it provides. It is recommended for people suffering with Vitamin D deficiency.

Ingredients:

  • Ragi flour: 3 cup
  • Wheat flour: 1 cup optional (1/2 cup for dusting)
  • Salt: 1 teaspoon
  • Water: 3 cups

Preparation:

  1. Take a wide vessel; put 3 cup of Ragi flour and ½ cup of wheat flour add salt. Mix well. Knead the mixture with help of water by putting it in small quantity. You can knead this in food processor too.

Method:

  1. Make the big lemon size ball with wet hand, here I make roti with dampen palm, Pat each ball between dampened palms to make a roti of medium thickness. Alternatively, roll out each ball on a hanky with help of damp fingers as shown in the photo. (It will be approximately twice thicker than normal chapati).
  2. Now raw ragi ki roti is ready, Take a tawa (griddle), when it becomes hot (a bit hotter); Place the rolled roti on this. Cook for a minute till it changes the color (should be ¼ cooked), Turn the other side and cook it (this should be little more cooked than the 1st side), brown spot should be visible.
  3. Now turn the side of roti on the tawa (use a handkerchief), slightly rotate the roti by pressing gently, it will puff up as shown in photo, or you can roast roti directly on the flame (hold the roti with tongue and keep the roti on flame from 1st side) it will start puffing, turn and roast all around as per your taste bud.
  4. Now, ragi ki roti (Indian rice bread) is ready, smear ghee/butter to keep them soft, ghee enhanced the taste and flavor also. It can be served with sabji (cooked vegetables) stew and curries.
 Ragi ki roti (Indian ragi bread)

Ragi ki roti (Indian ragi bread)

Ingredients

Ingredients

 Ragi flour and ½ cup of wheat flour add salt

Ragi flour and ½ cup of wheat flour add salt

Knead the mixture

Knead the mixture

Knead the mixture

Knead the mixture

Knead the mixture

Knead the mixture

Dough

Dough

big lemon size ball

big lemon size ball

made roti with dampen palm

made roti with dampen palm

big lemon size ball

big lemon size ball

roll out each ball on a hanky

roll out each ball on a hanky

roll out each ball on a hanky

roll out each ball on a hanky

 Ragi ki roti (Indian ragi bread)

Ragi ki roti (Indian ragi bread)


22
Nov 16

Mix vegetable korma

There was a daily struggle to put a colorful meal on the table, buy seasonal vegetables and cook the recipe. This is one of my old time favorite recipe, several spices are used in this recipe, gives unique aroma & flavor to this. Due to mix vegetables it is healthy too. I make this Mix vegetable korma and pair with ‘Idiyappam’ or paratha.

Ingredients:

  • Potato: 50 gm.
  • Cauliflower: 50gm.
  • Beans: 50 gm.
  • Carrot: 50 gm.
  • Mushroom: 50 gm.
  • Cinnamon: 1” stick
  • Clove: 3-4 no.
  • Green cardamom: 2no. (Crushed)
  • Onion: 50 gm.
  • Chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Turmeric powder: 1 pinch
  • Garam masala powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Cooking oil: (50ml +25ml)

For masala paste:

  • Cumin: 3 tablespoon
  • Khus khus (Poppy seed): 4 tablespoon
  • Black pepper: 1 teaspoon
  • Onion: 50 gm.
  • Tomato: 50 gm
  • Fresh coconut: 50 gm.

Preparation:

  1. Chop Potato, Cauliflower, Beans, Carrot, Mushroom and Onion into small pieces, keep aside.
  2. Dry grind cumin, khus khus and black pepper till powder, add ginger, garlic, onion and tomato, and grind to smooth paste; add fresh coconut and again grind till get fine paste, keep aside.

Method:

  1. Take pressure cooker heat 50 ml. of oil in it, when it smokes, put cinnamon, clove and green cardamom, sputter for few seconds, add chopped onion and fry till light brown in color. (About 3-4 minutes)
  2. Add prepared masala paste in it, Stir it and fry on medium flame (keep it stirring otherwise it may burn) till oil starts to separates from the masala (About 4-5 minutes), add chili powder, coriander powder, turmeric powder and salt in it, add 25 ml of oil, stir and fry for couple of minutes .
  3. Add chopped vegetables in it stir it for 2-3 minutes, add a cup of water (as per your requirement) close the cooker lid, and bring it to full cooking pressure, reduce the flame  and cook for couple of minutes, put off the flame. Let it cool, add Garam masala powder, transfer into serving bowl and garnish with fresh coriander leaves. Now, Mix vegetable korma is ready to serve.
Mix vegetable korma

Mix vegetable korma

Ingredients

Ingredients

Ingredients

Ingredients

Add prepared masala paste in it, Stir it and fry

Add prepared masala paste in it, Stir it and fry

Add chopped vegetables

Add chopped vegetables

garnish with fresh coriander leaves

garnish with fresh coriander leaves

Mix vegetable korma

Mix vegetable korma


21
Nov 16

Dreamy fruit dessert

As we know that kids get fussy about, what they like to eat may lead to incomplete nutrition.

Make your kids breakfast nutritious and tasty with this recipe ‘dreamy fruits salad’…

Fortified with iron, milk, fruits and dry fruits the ‘dreamy fruits salad’ will help to fulfill the nutritional requirement of your children. It is equally good for grownup.

Ingredients:

  • Kiwi: 1no.
  • Beet root: ½ no. (Boiled)
  • Apple: ½ no.
  • Pomegranate: ½ no.
  • Grapes: 10-15 no.
  • California Plum: 1 no.
  • Banana: 1 no.
  • Seasonal fruits: as per your taste bud
  • Condense milk: 50ml
  • Green cardamom powder: ½ teaspoon
  • Cashew nut: 6-7 no.
  • Walnut: 3-4 no.
  • Rasin: 15-20 no.

Preparation:

  1. Chop all fruits and dry fruits into small pieces

Method:

  1. Take a mixing bowl put all chopped fruits and dry fruits along with cardamom powder and condense milk, mix well and decorate with sliced kiwi and walnut. Dreamy fruit dessert is ready to serve. Serve fresh (immediately).
Dreamy fruit dessert

Dreamy fruit dessert

Ingredients

Ingredients

Ingredients

Ingredients

Chopped fruits

Chopped fruits

adding dry fruits

adding dry fruits

adding cardamom powder

adding cardamom powder

adding condense milk

adding condense milk

adding beetroot

adding beetroot

mix well

mix well

decorate with sliced kiwi , condense milk and walnut

decorate with sliced kiwi , condense milk and walnut

Dreamy fruit dessert

Dreamy fruit dessert


20
Nov 16

Bitter gourd (south Indian style)

Sugar dilemma is already a big problem in India too, as a number of diabetes patients and people with obesity are on rise. It is suggested that have bitter gourd in your regular diet to fight against diabetes and obesity.

The recipe is for those people who want to add variation to increase the frequency bitter gourd consumption. I am uploading today the south Indian style of cooking in that I have used fresh coconut and curry leaves.

Take bitter gourd regularly is said to have glowing skin and also helpful in treating acne, it is a blood purifier agent. Enjoy this bitter gourd recipe.

Ingredient:

  • Bitter gourd: 200 gm
  • Onion: 2 no. (Medium)
  • Fresh coconut: ¼ no.
  • Raw mango: one forth (as per taste) You can use tamarind pulp instead of raw mango).
  • Mustard oil: 3 -4 tablespoon
  • Turmeric powder: half teaspoon
  • Chili powder: 1 teaspoon
  • Coriander powder: 2 tablespoon
  •  Salt: 1 teaspoon (as per taste)
  • Sugar: half teaspoon (optional)
  • Fennel seed powder: 1 tablespoon
  • Curry leaves: 1 twig
  • Mustard seed: ½ teaspoon
  • Urad dal (Black split gram): 1 teaspoon
  • Whole red chili: 1 no.
  • Cumin: ½ teaspoon

Preparation:

  1. Wash and Trim the both ends of bitter gourd, cut into small pieces. Keep aside.
  2. Chop onion. Keep aside.
  3. Grate mango, keep aside.
  4. Scrap coconut, keep aside.

Method:

  1. Take a heavy bottom pan. Heat oil, add red chili, mustard seed, cumin and split urad dal, when it turns brown; add a pinch of turmeric powder.
  2. Drop chopped bitter gourd in to the oil, sauté on high flame, Fry until half done, (about 5-7 minutes) keep stirring, add onion, stir fry for 2 minutes, add coriander powder, turmeric powder and salt, Fry till onion become light brown in color. Add grated raw mango; curry leaves fry till vegetables are done.
  3. Add scrapped fresh coconut; stir fry for 2 minutes, now Bitter gourd poriyal (south Indian style) is ready.
  4. Note: heavy bottom pan works better. This is served with rice or paratha.
Bitter gourd (south Indian style)

Bitter gourd (south Indian style)

Ingredient

Ingredient

Ingredient

Ingredient

add red chili, mustard seed, cumin and split urad dal

add red chili, mustard seed, cumin and split urad dal

add red chili, mustard seed, cumin and split urad dal

add red chili, mustard seed, cumin and split urad dal

Drop chopped bitter gourd

Drop chopped bitter gourd

Drop chopped bitter gourd

Drop chopped bitter gourd

Fry until half done

Fry until half done

add onion

add onion

add onion

add onion

fry

fry

add coriander powder, turmeric powder and salt

add coriander powder, turmeric powder and salt

Add grated raw mango

Add grated raw mango

fry till vegetables are done

fry till vegetables are done

fry till vegetables are done

fry till vegetables are done

fry till vegetables are done

fry till vegetables are done

Add scrapped fresh coconut

Add scrapped fresh coconut

Bitter gourd (south Indian style)

Bitter gourd (south Indian style)

Bitter gourd (south Indian style)

Bitter gourd (south Indian style)