EgglessVanillaCake

Eggless Vanilla Cake:

Eggless Vanilla Cake

Adi, Photographer

New Bike

Thanks to Lord who once again bestowed good time on us. This December we brought 5 new things viz., Black colored Sony Cybershot for me, Blue colored Bicycle for my first son – Aditya, Red colored walker for second son – Aadya, Black colored Sony Home Theatre for home, Blue colored Avenger for my hubby. To remember this sweet moment, I made Pillsbury Eggless Vanilla Cake using Cooker. This is the first time I am making cake, hence opted for a cake mix.

Aditya, who will be hooked to TV most of the times, was the photographer and chef who helped me to make it out a success. Sh… you know what, I wanted him to come out of TV world and involve in some activity. -:)

Ingredients

Only 3 things are required to make Pillsbury Eggless Vanilla Cake – Mix, Steam and Serve. It is a cake powder mixed with wheat, vanilla, sugar and other ingredients.

Method:

Mix+Oil

• Mix the powder with 2 spoons of oil, and 100 ml of milk and prepare a batter. Batter should not be thick or thin, it should be medium.

Mix + Oil + Milk

Spongy Cake

Cake + Gems

• Take 5 inch vessel grease it with ghee/oil in the bottom and sides.
• Pour the batter spread it across the greased vessel.
• Take the cooker pour water till 1 inch and immerse a stand which is about 1 inch.
• Keep the greased vessel with batter on the stand and allow it to steam for 30 minutes.
• Keep cooker open for another 5 minutes and allow the smoke to escape.
• Pick a spoon and keep it in the cake and check if it comes out without sticking then the cake is done.
• Garnish with gems 

My Event - Christmas New Year 2011 Eve.

I am pleased to send this to my own event – Christmas_NewYear2011 Eggless Cake with a slogan: I love eggless cake because I could steam it using my cooker without taste variation. It was too spongy than baked one.

Other Events:

This also goes to other events:

Jingle All the Way @ Edible Entertainment by Kavitha.

100 day - Global Food Festival @ Sizzling Tastebuds by Kalyani.

Yummy Dessert @ Pranati’s Kitchen by Pranathi.

Back to Basic Desserts @ Served with Love started by Jaya.

Snacks Mela @ Cooking 4 all seasons by Srivalli.

Sinful Delights @ Zesty Pallete by Vardhini.

Christmas Delicacy @ Erivum Puliyum by Julie.

New Year New Dish @ UK Rasoi by Nupur

Deceptively Delicious – Kid’s Delight Event @ Cook’s Hideout by Pavani started by Valli.

‘Only’ –Cookies & Cakes @ FoodDelicious in Cooking Good Food by Pari.
Mid-week Fiesta - #7 @ Food Corner by Amy.

 
Submitting this to:

It gives me a surprise and also made me happy to see Celebrations 2011 event on Tastebuds. Happy because I am revisiting my post, surprise because it such a great event which made me to revisit my post. Yep, posting new things is only not important, revisiting them is a great thing. Thanks to Smitha.

 Unique Award:  

Last but always on the top of my list, I would like to thank Events-n-Roundups which is maintained by Siri author of Cooking with Siri, Valli of Cooking 4 all seasons & Spice Your Life. Events-n-Roundups is a one place to find many ongoing and completed events. Food bloggers can make use of this blog to find rich number of events and to bring traffic to their place. I am passing an unique award to this blog smile from my little one, Aadya. Reason is because of him I am learning so many recipes in kitchen.

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Kheer-SugarSyrup&Awards

Kheer is nothing but Payasam with Semolina. Very simple and easy to cook.

Ingredients:

Semiya Payasa

Semolina - 100 gms

Milk - 1 glass

Water - 1 glass

Cashewnut - few

Dry Grapes - few

Ghee - 1 tbsp

Sugar Syrup - 4 tbsp (which was more sweet)

Method:

Heat some ghee and add semolina, fry them till they get roasted and keep them aside

Heat some more ghee and add cashewnut, grapes fry them and keep them aside

Add milk and water slowly to the same kadai and leave them to boil

Add semolina to milk and water, let it get cooked properly

Add all this mixture to the sugar syrup and garnish with cashewnut and dry grapes

Serve it hot

Award Time:

I am pleased to pass my self created award for 5 of my friends.

• Kalyn - Kalyn's Kitchen. Successfully hosted and running out 3rd year Weekend Herb Blogging with her friends. Thanks Kalyn.
• Prathibha - The Chef and Her Kitchen.  She hosts 'Family Food Friday' where one of her family member cooks and sends it to her. Great to unite them at times to visit what we do. Thanks Prathibha.
• Salsa - Veggie Belly. I am inspired by her sweet smile same as her food. Thanks Salsa.
• Abraham Chacko - Chacko's Kitchen. One of my initial friends who inspired me to write my blog. Thanks Abraham.
• Archana - The Mad Scientist's Kitchen. I was impressed by the theme of her contest Back to Roots. Thanks Archana.

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SoupDessert&Awards

Soup & Dessert & Awards to my friends:

A complete lunch according to me should start with a soup and ends with a dessert, because I like it that way. J It would not be wrong if I say I don’t know how to make a soup, hence I browsed famous sites like taraldal, sanjeev kapoor site as these were listed on the top in google. But was afraid to make it and ended in making up tomato soup with a readymade instant soup – maggi soup. Same with gulab jamoon so done it using swastik gulab jamoon mix.

Maggi started with noodles and today they have variety of products. One among them is tomato soup. I bought 100 gms powder. It’s a readymade powder, just add 4 glasses of water and leave it to boil, add butter but I added ghee to it.

Swastiks is a famous FMCG. Even they have variety of food products. I got 100 gms gulab jamoon mix from my father-in-law in last week and it was the dessert I picked it up for this Saturday, 3^rd Dec.

Prepared thin sugar syrup out of 600 gms of sugar and added water on one of the stove burner. On the other burner I just kept oil for deep frying and made small dough out of the mix. Made small jamoons and deep fried them in oil. And add jamoons to the sugar syrup once they got little warm.

Unfortunately instead of jamoons they turned out to be dry jamoon as the sugar syrup became very thick. The next day I used that syrup to do kheer.

Awards Time:

It is not good to restrict to 5 bloggers when I follow and I have been followed by few bloggers. Hence, I am extending this award to other 5 bloggers.

1. Divya Vikram – Dil Se

She is one of my early inspirers, a friend. I learnt a lot during my initial blogging from her blog. Thanks Divya.

2. Jacquline - Tinned Tomatoes

She used to list events right from the beginning when I started blogging, a very good inspirer and early friend of my blog. Thanks Jacquline.

3. Radhika Subramaniam – Tickling Palates

Host of “Winter Carnival” event and given an opportunity for me to explore many savories during this Winter. Thanks Radhika.

4. Anu – Anuzhealthy kitchen

Host of LGSS event gave me an opportunity to find more on Tomatoes which we use in each and every dish. Thanks Anu.

5. Kavi – Edible Entertainment

I was attracted to her blog due to the name from facebook. Her famous post mosaru kodabale made me to follow her blog. Thanks Kavitha.

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AndhraPappu & Awards

Andhra Pappu:

Pappu is famous in Andhra Cuisine. This is made up of Dhal and it is thicker than sambar. It can be made by adding any vegetables and also from tomato. It is also called as “mudde pappu”.

Ingredients:

RidgeGourd – 500 gms

Onion – 2 big (chopped)

Tomato – 2 big (chopped)

Green Chillies – 6 nos

Turmeric Powder – 1tsp

Coriander Seeds Powder(dhaniya powder) – 1 tbsp

Oil for frying

Salt to taste

Curry leaves – few

Cilantro – few for garnishing

Toor Dhal – 2 cups

Mustard Seeds – 1tsp

Method:

Heat oil in a cooker pan

Add mustard seeds, once it splutters, add curry leaves

Put the onion and fry them till they become transculent

Cut the green chillies into two halves vertically and add them also

Add Ridgegourd and fry them for sometime

Add tomato and fry them again

Add toor dhal, turmeric powder and coriander seeds powder mix them well

Add crystal Salt to them

Keep it for 4 to 5 whistles

Once cooled add cilantro/coriander leaves and add some more water (if reqd) and allow them to boil for 2 mins.

Serve it hot with rice or chappati or pooris

 

Award Time:

I see nowadays lot of users visiting my posts, thanks to all of them. As I have seen awards getting restricted to 5 on many bloggers sites I am passing on this award to 5 of my friends (but believe me it was difficult to select 5)

1. Aarthi – author of Yummy tummy

She is my inspirer who has successfully posted 400. Her Crispy food is nice to be followed. Thanks Aarthi.

2. Chandrani Banerjee – author of Cuisine delights

Once I just publish my post, I will immediately find her comment on it. Thanks Chandrani for all your comments which make me feel high.

3. Lata Raja – author of Flavours & Tastes

Thanks akka for motivating me with your moral support.

4. Priya Suresh – author of Easy n Tasty Recipe

I am inspired by her comments. Again she is just in time to read my post and pass a comment towards it.

5. Saraswathi Iyer – author of Sara’s Corner and Sara Food Events

She was my first inspirer. By seeing her blogs I started writing on to my blog.

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MiniPuris

Mini Pooris:

Hurray, this was the breakfast on Saturday and as usual, breakfast and lunch is prepared by me. :)

Let’s check what is special in today’s breakfast. 

My elder son, Aditya is keen in eating mini pooris either with chutney or with sago. I had prepared mini pooris for him and mom-in-law prepared chutney.

Poori is South Indian breakfast made from wheat flour also called as Atta. But the dough should be little tighter than chappati.

Once you press the atta into small round shape, fry them in oil. Here is a snap of the same.

Serve it hot with chutney.

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PistaCerelacVada

Vada is South Indian Snack or breakfast. It can be had with idli or dosa.

Vada is mainly made up of dhal but I tried a different version.

I had brought cerelac to my second son, Aadya who is seven months old, did not like the flavor plain wheat. I had pista at home, which my first son Aditya did not like to eat. Hence these two were the main ingredient for me to make this vada.

Ingredients:

• Cerelac – 200 gms
• Coriander Leaves – ¼ bunch
• Salt to taste
• Oil for deep frying
• Green Chillies  - 4
• Pista – few
• Chilli Powder – 1 tbsp
• Baking Soda – 1 tsp

Method:

1. Grind pista and green chillies into a paste
2. Take cerelac, put chopped coriander leaves, salt, pista and green chillies paste, baking soda, chilli powder, mix well.
3. Heat little oil and pour into this mixture.
4. Pour water make the mixture as a dough.
5. Heat the oil in a kadai.
6. Make small vadas from the dough and leave them till they become crispy.
7. Serve them with tomato ketchup or with chutney.

I gave this to my mom-in-law, Aditya and my maid-servant. They all told it was good in taste before they knew what all went inside the vada. Pat on my back.

This post is being sent to

• Kids Delight of Pavani which was started by Valli.
• Snacks Mela announced by Srivalli. 

Kids Delight

Thanks to Events-n-Roundup which gives information about many events like this.

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Crispy Idli

Crispy idlis:

Yesterday morning, mom-in-law had made idlis at home and kept few for me for the evening to prepare these crispy idlis.

My hubby and my son both passed away a good to me after eating this. I am happy for this recipe. I had to pat my back because of these goods showered to me.

Ingredients:

• Idlis – 6 nos
• Oil – 3 tbsp
• Onion – 2
• Salt to taste
• Chilli Powder – 2 tbsp
• Curry leaves
• Mustard Seeds – 1 tsp
• Urad Dhal – 1 tsp
• Channa dhal – 1 tsp
• Turmeric – 1 tsp

 

Method:

1. After heating the oil in kadai, add mustard seeds and leave it to splutter
2. Add curry leaves, urad dhal, channa dhal
3. Add onion and fry them till golden brown
4. Add salt and mix the ingredients well
5. Make the idlis into quarter and then put them into the oil (if you have a non-stick frying pan, its good to make these. I am missing them.)
6. Fry them and leave them till they turn brown
7. Add turmeric and mix them well and allow them to get fried
8. Add chilli powder and again fry them
9. Once you feel it’s completely crispy, turn off the stove and serve it.

 

This is going as a snack recipe to Winter Carnival started by Radhika on Tickling Palatea.

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IdliBatter_Idli

Idli is one of the South Indian breakfast which is made either from Raw Rice and urad dhal or from rice soji and urad dhal.

Rice Soji with Urad dhal is very easier and faster compared to Raw Rice and Urad dhal.

Preparation of Idli Batter:

Method – 1: Raw rice and Urad Dhal. If Raw rice is 2 glasses then put urad dhal ¾ glass.

• Soak Urad dhal for about 8 hours along with Raw Rice.
• Grind it to make idli batter watch out the water, as if it is more than it can be used as dosa batter instead of idli batter. J
• Add salt and leave it to ferment in the night.

Method – 2: Rice Soji and Urad Dhal. If Rice Soji used is 2 glasses then put Urad dhal ¾ glass.

• Soak Urad dhal separately for about 8 hours (ideally, soak it in the morning grind it in the evening). Soak rice soji separately for the same amount of time.
• Grind Urad dhal to a fine paste and add rice soji in the end and grind just for one round for 5 minutes. This is just to ensure that rice soji and urad dhal mix well and urad dhal should become little coarse.
• Add salt and leave it to ferment in the night.

To make idlis:

• Next day morning, take the idli pan and put little oil or ghee in each of the cup and grease them.
• Pour 3 to 4 tbsp idli batter to fill up each cup and keep it in idli cooker. Leave them to steam and get cooked properly. It might take 15 to 20 mins maximum.
• Take out the idlis in a hot case.
• Serve it hot with chutney and sambar.

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