Tuesday, July 18, 2017

Eggless Marble Banana Cake | Easy & Simple Cake Recipes

Remember the Zebra Cake I posted some eons back on this blog?My God,that was such a gorgeous cake.Everyone on the blogosphere went crazy baking these amazing Zebra cakes,which required a little precision in pouring the batter and Voila!you get pretty Zebra stripes when you cut the cake.I wonder how I had the courage to try something like that then,I mean,I was just a beginner baker.But I think that's why I did it,had no clue about the nuances and I just went with the flow and followed the recipe to the T.

If you're wondering why I'm going all nostalgic,well this Banana-Chocolate cake is a Zebra cake inspired cake.I say inspired because,Radhika who posted this recipe says the stripes were not even and she was calling it a Marble cake instead.Well,so am I.The batter was not as thin as the original Zebra cake recipe and I'm guessing that's the reason the stripes were not even.But hey,no one's complaining!

I have not been baking actively these days,primarily due to curb the intake of flour,butter and sugar but mostly because I'm trying to include more fruits and vegetables in my toddlers diet(as well as ours!)as snacks and he's loving it so far and hasn't asked for cake in a long time.But some indulgences once in a while is allowed no :)and this has fruit too,so win-win!

Though the cake is delicious as it is,I decided to dress it up with a bit of leftover ganache and believe me,it tasted yum!You could just dust a bit of powdered sugar on top or serve it plain :)

Eggless Marble Banana Cake
Recipe courtesy - Sugar and spice by Radhika



Ingredients

  • All Purpose Flour (Maida)- 150 grams
  • Baking Powder - 1 tsp
  • Baking Soda - ½ tsp
  • Salt - ½ tsp
  • Mashed Bananas - 1 cup
  • Butter - ¼ cup
  • Caster Sugar - ⅓ cup
  • Vanilla Essence - 1 tsp
  • Milk - 2-3 tbsp
  • Cocoa Powder - 2 tbsp

Method

Preheat oven to160C.Grease and flour a 7' round pan.
In a bowl, sieve flour, baking powder, baking soda and salt. Set aside.
In another bowl, whisk butter until light and fluffy, about 3-4 minutes with an electric mixer. Add in the sugar and whisk for another 3-4 minutes. The mixture should turn fluffy and lighter in colour.
Add in the mashed bananas and vanilla essence. Mix until properly combined.
Mix the flour mix into this little by little,adding milk little by little if you feel the batter is turning dry.
Divide the batter into two equal parts. Leave one part as it is, and mix in the cocoa powder to the other.
To form the swirls, start by pouring 1-2 tablespoons of the plain banana batter in the centre of the cake tin.Next, pour 1-2 tablespoons of the chocolate batter right on it. Make sure you pour it in the centre.
Next, pour the plain banana batter and so on. Repeat until you use up all the batter.
Do not try to mix the batters,just keep pouring the batters alternatively.
Bake for 35-40 minutes or until the cake turns golden brown on top and a toothpick inserted into the center of the pan comes out clean.
Cool on a wire rack.

Step by Step Pictorial



Preheat oven to160C.Grease and flour a 7' round pan.
In a bowl, sieve flour, 
baking powder, 
baking soda 
and salt. Set aside.
In another bowl, whisk butter until light and fluffy, about 3-4 minutes with an electric mixer. 
Add in the sugar and whisk for another 3-4 minutes. The mixture should turn fluffy and lighter in colour.
Add in the mashed bananas 
and vanilla essence. 
Mix until properly combined.
Mix the flour mix into this little by little,
adding milk little by little if you feel the batter is turning dry.
Divide the batter into two equal parts. 
Leave one part as it is, and mix in the cocoa powder to the other.
To form the swirls, start by pouring 1-2 tablespoons of the plain banana batter in the centre of the cake tin.
Next, pour 1-2 tablespoons of the chocolate batter right on it. Make sure you pour it in the centre.
Next, pour the plain banana batter and so on. Repeat until you use up all the batter.
Do not try to mix the batters,just keep pouring the batters alternatively.
Bake for 35-40 minutes or until the cake turns golden brown on top and a toothpick inserted into the center of the pan comes out clean.
Cool on a wire rack.


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Now for the Giveaway winner,you thought I forgot about it?Sorry for the delay guys,been running around like a crazy headless chicken all of last week or rather last month.

Perfico.com has beautiful personalized gifts for all occasions.When they contacted me for a product review and a giveaway and delivered the personalized Wine glasses the very next day,I was impressed.The packing was perfect as well.I was delighted to see the wine glasses with A & D printed on it just like how I'd requested.

The winner who gets these personalized wine glass is 
.
.
.
.
Sukanya :)

Please e-mail me your complete address with phone number so that I can pass it on to Perfico.Also mention how you would like to personalize these glasses.


Monday, July 3, 2017

Spiced Chapathi with Coconut Onion Chutney AND a GIVEAWAY!!!

I still remember the first time Ajay's amma made Chapathi for breakfast when I was a newlywed.Myself being an ardent Chapathi lover,I just couldn't wait to sink my teeth into it and it was smelling awesome.Btw,do you like the smell of chapathi getting done on a tawa?The smell of cooked atta and the ghee put on top of it just make me crave for it more and more.

The chapathis were soft and flaky plus sweet and spicy.I was too busy eating them and never asked her the recipe for it.But these are the only chapathis I make at home now.These are delicious on their own and can be had even without any accompaniment.Amma calls it 'Mammama's chapathi' because that's how her amma used to make it.

Usually Dal or Bhaji is paired with this chapathi but amma always made a coconut onion chutney and believe me,the pairing is awesome.Never thought a coconut chutney would taste so good with chapathi,talk of North-South fusion!

Spiced Chapathi with Coconut Onion Chutney

Ingredients

Whole wheat flour/Atta - 2 cups
Banana - 1,small
Green chilly - 2
Whole peppercorns - 8-10
Sugar - 2 tbsp
Salt to taste
Water as required
Oil - 1 tsp
Ghee as required
Ghee+Oil - for making the chapathi

Method

In a mixer jar add banana,green chilly,pepper,sugar and salt and grind to a smooth paste.
Add this paste to the flour and add required water to make a soft and smooth non-sticky dough.
Coat the dough with oil and let the dough rest for 20 minutes.
Divide the dough into equal sized balls.
Roll the dough into small sized chapathis and smear little ghee on top.
Fold the chapathi once into a semicircle and then fold again to form a triangle.
Roll the chapathi not to thick or thin.If you roll it too thick,it wouldn't cook well and if you roll it too thin,it wouldn't be flaky.
Cook on a hot tawa till done.One tip which amma gives is that,do not keep flipping the chapathi on the tawa.Once one side is cooked,flip and cook the other,that's it.Apply ghee+oil on top and serve.

Step by step Tutorial

In a mixer jar add banana,
green chilly,
pepper,
sugar and 
salt and 
grind to a smooth paste.
Add this paste to the flour and 
add required water to make a 
soft and smooth non-sticky dough.
Coat the dough with oil and let the dough rest for 20 minutes.
Divide the dough into equal sized balls.
Roll the dough into small sized chapathis 
and smear little ghee on top.
Fold the chapathi once into a semicircle and then fold again to form a triangle.
Roll the chapathi not to thick or thin.If you roll it too thick,it wouldn't cook well and if you roll it too thin,it wouldn't be flaky.
Cook on a hot tawa till done.
One tip which amma gives is that,do not keep flipping the chapathi on the tawa.Once one side is cooked,flip and cook the other,that's it.
Apply ghee+oil on top and serve.


Coconut Onion Chutney

Ingredients

Grated coconut - 1 cup
Green chilly - 2-3
Ginger - 1/2 ' piece
Tamarind - a small piece
Coriander leaves - 2-3 stalks
Salt to taste
Chopped onion - 1/2 cup
Coconut oil - 1 tsp

Method

In a small mixer jar add green chilly,ginger,tamarind,coriander leaves,coconut and salt to taste.
Grind to a smooth paste adding just about 2-3 tsp water.
Mix in the chopped onions and pulse for 3-5 seconds.
Add coconut oil on top.

Step by step Tutorial

In a small mixer jar add green chilly,ginger,tamarind,coriander leaves,
coconut and salt to taste.
Grind to a smooth paste adding just about 2-3 tsp water.
Mix in the chopped onions and 
pulse for 3-5 seconds.
Add coconut oil on top.

------------

--------Giveaway alert---------

Folks from Perfico.com were kind enough to send me personalized wine glasses of my choice and have offered to giveaway one set of the same to one lucky reader!!
As we are approaching the fag end of Mango season,I decided to make a Mango-Banana Smoothie and serve in these Wine glasses.All you have to do is comment what you would like to serve in these glasses and you could win one set which could be personalized to your choice!


Monday, June 26, 2017

Paneer Biryani | Pressure Cooker Paneer Biryani

Every time I sit down to compile a Biryani post(there are many here!)I remember what my friend always used to tell me-There's only ONE Biryani and that is Mutton Biryani,the rest are all Pulaos.However,as a staunch vegetarian,I beg to differ.That may be true partially but the vegetarian counterparts are a class of their own.Of course you are welcome to disagree but hey,I'm entitled to my opinion :)


The whole process of making a Biryani intrigues me.I've watched endless videos of how the Biryani is layered and then sealed and cooked on Dum.Earlier days,making Biryani was such a task but now with several innovative recipes like this,you can make it in just a few minutes if you keep the ingredients ready.

A while back,I had posted a recipe for Vegetable Dum Biryani made in a Pressure cooker using the OPOS method.This is a very similar recipe with few changes.I had bookmarked this recipe long back from Dassana's blog and waited for a special occasion to make it but as always that special occasion did not come and the Biryani took a long time to appear in my kitchen and then on the blog :)

With few ingredients,one pressure cooker and a passion for cooking,you could make this Paneer Biryani in a jiffy and surprise your loved ones.I made this for a potluck and needless to say,this one was loved by one and all.I was bombarded on whatsapp for the recipe and without any further delay,here it is.


Paneer Biryani | Pressure Cooker Paneer Biryani

Ingredients

For marinating Paneer

Paneer/Cottage cheese - 200 gms
Curd - 1/2 cup
Ginger garlic paste - 2 tsp
Green chillies - 2,chopped
Coriander leaves - 2 tbsp,chopped
Mint leaves - 1 tbsp,chopped
Haldi - 1/4 tsp
Kashmiri Chilli powder - 1/2 tsp
Biryani Masala OR Garam masala - 1/2 tsp
Coriander powder - 1 tsp

For the rice

Basmati Rice - 1 cup
Ghee - 1/2 tbsp
Salt - 1/2 tsp

Ghee - 3 tbsp
Onion - 1 large,thinly sliced
Tej patta - 1
Cinnamon - 1' piece
Cloves - 2-3
Green cardamom - 2-3

Saffron - a pinch,soaked in 1 tbsp warm milk
Coriander leaves - 1 tbsp,chopped
Water - 1 cup to 1.25 cups*

For garnish

Some grated paneer
Fried onions
Chopped coriander

Method

For marinating paneer - In a bowl take the curd and whisk till smooth.
Add the spice powders,herbs and salt.Mix well.
Gently mix in the paneer cubes without breaking them.Cover and keep aside for 30 minutes to marinate.If you are planning to keep it longer,then refrigerate it.

For preparing the rice- Rinse the basmati rice in running water till the water is clear of starch.Soak in enough water for 30 minutes.After 30 minutes drain all the water from the rice.
Add ghee and salt to the rice and mix well so that the ghee coats the rice grains evenly.

In a 3 ltr pressure cooker heat the ghee.Add the spices - tej patta,cloves,cardamom and cinnamon.
Stir well and add in the sliced onions.Saute the onions on a low-medium flame till the onions turn golden brown.This procedure takes a while,you could add a pinch of salt to speed up the process.
Once the onions turn golden brown,switch off the cooker and remove from the counter top.
Remove half of the fried onions on a plate.

For layering the Biryani - With a spoon layer the rest of the onions and spices in the cooker well.
Now layer whole of the marinated Paneer.
On top of the Paneer marinade evenly layer all of the rice.
Now layer the fried onions on top(keep a tbsp aside for garnish).
Sprinkle the soaked saffron milk and chopped coriander leaves on top.
Now pour 1 to 1.25 cups of water around the rice(do not pour in the center).
*For a soft textured Biryani add 1.25 cups water.I added 1 cup but I would add more the next time as I like the rice grains to be a bit softer.
Cover the cooker with the lid with whistle attached.Cook the Paneer Biryani on low flame for 20-25 minutes.It is ok if the cooker whistles in between.I cooked for 25 minutes.
Open the cooker once the pressure settles down and garnish with some grated paneer,fried onions and chopped coriander leaves.


Step by Step Pictorial

For marinating paneer 

In a bowl take the curd and whisk till smooth.
Add the herbs,
spice powders 
and salt.
Mix well.
Gently mix in the paneer cubes without breaking them.Cover and keep aside for 30 minutes to marinate.
If you are planning to keep it longer,then refrigerate it.

For preparing the rice- Rinse the basmati rice in running water till the water is clear of starch.
Soak in enough water for 30 minutes.After 30 minutes drain all the water from the rice.
Add ghee and salt to the rice and mix well so that the ghee coats the rice grains evenly.
Soak saffron in warm milk for about 10 minutes.

In a 3 ltr pressure cooker heat the ghee.
Add the spices - 
tej patta,cloves,cardamom and cinnamon.
Stir well and add in the sliced onions.Saute the onions on a low-medium flame till the onions turn golden brown.This procedure takes a while,you could add a pinch of salt to speed up the process.
Once the onions turn golden brown,switch off the cooker and remove from the counter top.
Remove half of the fried onions on a plate.

For layering the Biryani 

With a spoon layer the rest of the onions and spices in the cooker well.
Now layer whole of the marinated Paneer.
On top of the Paneer marinade evenly layer all of the rice.
Now layer the fried onions on top(keep a tbsp aside for garnish).
Sprinkle the soaked saffron milk and chopped coriander leaves on top.
Now pour 1 to 1.25 cups of water around the rice(do not pour in the center).
*For a soft textured Biryani add 1.25 cups water.
I added 1 cup but I would add more the next time as I like the rice grains to be a bit softer.
Cover the cooker with the lid with whistle attached.Cook the Paneer Biryani on low flame for 20-25 minutes.It is ok if the cooker whistles in between.I cooked for 25 minutes.
Open the cooker once the pressure settles down and garnish with some grated paneer,fried onions and chopped coriander leaves.



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