Ginger coffee sponge cake

GINGER COFFEE SPONGE CAKE

225 grams of self raising flour

4 brown or white eggs

1/4 lemon or orange zested 

1 tsp vanilla extract (I used grated ginger so skipped vanilla extract) 

225 grams of softened butter/unsalted butter

225 grams of caster sugar /jaggery powder 

2 tbsp milk to splash

2 tbsp crushed almonds 

1/2 tsp baking powder (optional) 

Spices

A pinch cinnamon powder 

A pinch of clove powder 

A pinch of crushed elachi /green cardamom 

2 tsp coffee powder 

An inch of ginger grated 

For the filling (I have skipped this also) 

You can fill the slices with jam, cream or lemon curd before serving 

Icing sugar can be used for dusting 

Method

*Set the temperature of oven to 180 C, use butter or ghee for greasing the cake tin, dust it with a little flour, (I have done that) use a sieve to do it, or you can line the base with baking parchment paper. 

*Beat the butter and sugar or jaggery until its pale and fluffy or use an electric whisk( I used the whisk) 

* Break the eggs, all the four and whisk well, make sure you scrape the sides of the mixing bowl after each addition of ingredients. 

*Sieve the flour and baking powder. Add cinnamon, clove, elachi, coffee powder, grated ginger, flour and mix in. Further whisk until just combined. 

*Sprinkle crushed almonds on top of the batter and the cake is ready to bake. 

*Bake it for 25 to 30 minutes and do the skewer test, when you insert a skewer through the baked cake it should come clean. 

*After 10 minutes remove the cake, leave it in the wire rack, let it reach room temperature for you to do any filling. 

* The tin I am using is quite large so I baked the quantity in one go. 

*The cake will remain fresh for 3 days, I am sure nothing will be left, as my container is already half consumed, a few pieces are left! 

Happy baking! 

Lauki [bottle gourd) stuffed with paneer

Aru's lunch today is Lauki (bottle gourd) stuffed with paneer and spices, roasted on tawa, one carrot thinly sliced cooked in the bottle gourd juice and seasoned with thyme, black pepper and salt.

Recipe for this dish requires little bit of preparation, so start it half an hour before your kids come back from school or college.

Making our kids eat some of the vegetables is quite tricky, lauki is such a versatile vegetable which can be served with rice and phulkas as kootu, gravy or as subzi. But my daughter would almost eat any vegetable if I could come up with some ideas and not to serve it with rice or phulkas!

Today as I entered the kitchen for making evening snack for her, I stumbled upon a half piece lauki which was leftover from the kootu I made. 

Then the recipe automatically started flowing... One by one I kept on assembling the ingredients for paneer stuffing, chopping carrots and tada! 

The delicious dish is ready, total time taken for cooking is about 8 minutes. Isn't it interesting? 

Lauki stuffed with paneer 

Ingredients 

1/2 a piece of small lauki(bottle gourd peeled) cut into big slices, scoop out the seeds.

1 carrot peeled, sliced into thin stripes 

For the stuffing 

150 grams paneer crumbled

1 tsp jeera powder 

1 tsp coriander powder 

1/2 tsp red chilli powder 

1/4 tsp turmeric powder 

1 tsp chopped coriander leaves 

Salt as required 

2 tbsp Peanut oil/olive oil for shallow frying 

For the seasoning

A pinch of dry thyme 

A little crushed black pepper 

A little salt 

Method 

*Wash, peel and cut lauki into thick circular pieces, about 10 pieces you can cut half a lauki into. Scoop out the seeds, we need space to fill in the stuffings. 

*In a small bowl mix in crumbled paneer, jeera, coriander, turmeric, red chilli powder, chopped coriander, salt and mix in using a fork or clean hands. 

* Spread the bottle gourd circles and fill in the stuffings inside, use a flat spatula to press the Lauki slices so that the stuffing is well filled in. 

*In a preheated tawa pour oil and arrange lauki slices, make sure there is enough space for you to flip the lauki pieces. 

* Cook one side until golden brown, flip and cook the other side. Adjust the flame, allow lauki to evenly cook in medium flame until golden brown both sides. Off the stove. 

*In the same tawa/griddle add thinly sliced carrots, add thyme, freshly crushed black pepper and salt, mix in and cook it in the lauki's juice and other spices till tender. 

*Serve hot with hari chutney. I am sure you and your family is going to love this simple dish as a starter. 

Notes

*select fresh tender paneer. 

*Use soft lauki for this dish and its very important to enjoy the nutrients present in the freshly cut lauki, which otherwise gets overcooked in the traditional dishes. 

* Keep everything ready before you start heating the tawa. 

Rice rava upma

Making upma is the most tricky thing. If you don't roast the rava properly it will be gooy, sticky and makes the whole process into a sticky lump!

So trying with different grains, I many times have tried making upma with sooji rava, where the rava is roasted till mild golden brown before adding to hot water. 

Today I have made upma with rice idly rava. I generally use it for making kozhukattai. 

So here is the recipe 

Rice rava upma 

Ingredients 

1 cup rice rava/sooji rava/bansi rava roasted until light brownish or till it releases aroma

3 cups boiled water

One handful of shelled peas

1/2 onion chopped

1 green chilli chopped 

A small piece ginger chopped or grated

1/4 tsp turmeric 

1/2 tsp red chilli powder 

A few curry leaves 

Salt as required 

For the seasoning 

1 tbsp coconut oil / gingly oil

1/2 tsp mustard seeds 

1/2 tsp broken urad dal

1/2 tsp chana dal

1/2 tsp jeera(optional) 

2 broken red chillies 

Method 

*In a preheated kadai pour oil, add all ingredients mentioned 'for the seasoning' 

Allow mustard to splutter. 

*Now add green chillies, ginger, turmeric, onion and peas. Cook for a while, 

*Its time to add roasted rava and mix in, add curry leaves and further roast for 2 minutes. 

*Add boiled water, mix well, add salt. Mix well, reduce flame. Close the upma with lid. 

*Allow it to cook for about 10 minutes. Gently stir in between so that upma won't get stick to the bottom of the pan. 

* Once well cooked the upma with resemble like florets, without sticking and you can serve it from the pan. Hot steaming delicious upma with curd, pickle or eat it as it is. 

Notes

Measurements are very important for good upma, if you add less water the upma will be very dry and uncooked. 

*Roasting the rava is very important. 

*Keep every single ingredient ready before you start making upma. 

Papaya and tomatoes smoothie

A smoothie with papaya, tomatoes, chat masala, tabasco sauce and black salt. The blending of different flavours gives the brilliant colour, taste and flavour.

I love those tiny chunks of papaya while enjoying the smoothie. 😋

Recipe for the smoothie 

Ingredients 

1 cup cubed  ripe papaya 

2 red ripe tomatoes cut into four pieces 

A few drops of tabasco sauce, adjust it according to your spicy levels 

A pinch of black salt 

A pinch of chaat masala 

1 cup water

Method 

*In the juicer jar add all ingredients, blend to a smoothie. 

Notes

Use well ripe papayas and tomatoes. 

I have not added sugar as the papaya was too sweet

*Make this smoothie just before serving. 

Pumpkin, brinjal mixed vegetables subzi

The invention of this subzi seems to be to utilise maximum vegetables leftover in the refrigerator!

I think of this dish  when we have a small piece of pumpkin, a few bhindis, potatoes, brinjal, beans, tomatoes, onions and random vegetables leftover!

So here is the recipe for this mind-blowing subzi, I name it pumpkin, brinjal as these two ate the stars of the dish, rest any leftover veggies can be added, so you can explore this subzi with all those tiny pieces of veggies hiding in your refrigerator! 

A little bit of freshly ground spices, green chillies, ginger and panchphoran you are done with it. 

Pumpkin, brinjal and mixed vegetables subzi 

Ingredients

150 grams pumpkin with skin, cut into cubes

2 small stripped brinjal, I used purple ones, cut into 8 pieces 

1 large potato, peeled and cubed

1 large carrot, peeled and cubed

1 onion, peel and cut into cubes

2 large tomatoes, slit into 8 pieces 

1 capsicum, cut into 8 pieces 

1 small piece ginger, pell and grate

2 green chillies, thinly sliced 

10 to 15 french beans, trim the edges and cut into four pieces 

7 to 8 hyacinth beans (avarakkai), trim edges and cut into halves

Chopped vegetables 

The brinjal hardly have any seeds. 

For the seasoning 

2 tbsp Gingely oil 

1 tsp red chilli powder 

1 tsp coriander powder 

1 tsp jeera powder 

1/2 tsp turmeric powder 

1/2 garam masala 

For the tadka 

1/2 panchphoran 

A little saunf 

A little ajwain 

1 red chilli broken 

1/2 tsp mustard seeds 

A pinch of heeng powder 

For garnish 

2 tbsp chopped coriander leaves 

Method 

*In a preheated kadai pour oil, add panchphoran, mustard seeds, saunf, ajwain and broken red chillies, mustard seeds will start to splutter and rest of the seasoning will  release aroma. 

* Now we will add onion, ginger, green chillies and saute, in a few minutes add cubed potatoes brinjal, carrots and mix in. 

*Add turmeric and salt at this stage. 

*You can now add rest of the chopped vegetables like pumpkin, beans, avarakkai, green chillies and mix well. 

* Close the lid and reduce flame, let the subzi cook for a while. As each vegetable takes the time to get slowly cooked in their own juice. You will notice potatoes and pumpkin are turning into brownish and soft. 

*Open the lid and check whether potatoes are cooked well, do a test, take out one piece of potato and gently press it, if it's soft and tender, well cooked that means we can add the dry masalas. 

*Add tomatoes and green peppers towards the end, for better flavour and we don't want tomatoes to become mushy. 

*Add coriander, jeera, red chilli and garam masala powder, adjust salt, mix well. Close the lid for 1 minute, open and mix the vegetables. 

*Garnish with chopped coriander leaves and serve with phulkas. 

Notes

*Try to cook the subzi in low to medium heat.

*Tomatoes and capsicum should be added towards the end. 

Rose petals tea

I experiment with different homemade fruit peels, flowers and leaves for making tea.

Like orange peels, lemon rinds, mint leaves, cinnamon stick, whole clove, turmeric, coriander, lemon grass, lemon and so on. 

I had dried pink fragrant rose petals a few weeks ago and they were lovely. 

To make the tea we just require few ingredients 

Let's start making the tea

Ingredients 

1/4 tsp tea leaves, green tea/regular tea leaves /tea powder 

A pinch of cinnamon powder 

A pinch of clove powder 

1/2 tsp dried rose petals 

A few mint leaves for garnish 

A few fresh rose petals for garnish 

Method 

*In a cup add tea powder,  cinnamon powder, clove powder, dried rose petals, pour a cup of hot water. 

* Let the flavours slowly release in the hot water. 

* Pour the tea in a another serving cup, garnish with mint and rose petals. 

Notes

*Use mild tea leaves /powder 

*Fresh mint leaves add zing to your tea

*Make fresh tea, do not boil the tea leaves 

http://jayanthisindianrecipes.blogspot.com/2014/10/pooran-poliboli-with-coconut-and-almonds.html

Palak sandwiches

Breakfast for Aru : The goodness of Palak, filled in omelette, stuffed in griddle toasted bread with cheese, green chillies, ginger, spices and  butter.

Mixed vegetables in tomato puree

A few fresh whole masalas are added to this recipe, which makes it look and taste better

I had a few veggies in fridge like a piece of cauliflower, french beans, potatoes, carrot and peas. Most of the time we end up making soup curry or mixed vegetables subzi which is relished by us.

Today I have made few changes in the recipe and tried whole masalas, tomato puree. 

Recipe for mixed vegetables in tomato puree 

Ingredients 

4 medium sized potatoes, peel and cubed

1 red long carrot, peeled, chopped into cubes

1 handful of peas 

10 French beans, trimmed chopped into small pieces 

3/4 of a cauliflower, wash and cut the florets, stalk 

1/2 tsp tadka masala 

1/2 tsp red chilli powder 

1/2 tsp turmeric powder 

Salt as required 

For the puree

3 tomatoes slit into four

2 garlic 

2 dry red chillies  (for bright red colour)

1/2 tsp whole coriander seeds

1/2 tsp jeera

A few curry leaves 

2 tbsp chopped coriander leaves 

Method 

*In a pressure cooker add 1 cup water add potatoes, peas add turmeric and salt cook for two whistles. Keep aside. 

*In a heated kadai pour oil add jeera, let it splutter, add rest of the chopped vegetables, onion, carrot, beans, cauliflower and its stalk. Mix in cook till tender, I have added 1/2 cup of water to cook it. 

In a small sauce pan add tomatoes, whole jeere, coriander, garlic and dry red chillies.pour 1/2 cup water, cook tomatoes, remove peel, cool, grind to a paste in mixer. The dry red chillies when cooked in water becomes very soft and its quite easy to grind as a paste, it also gives a bright red colour to the tomato puree. 

*Remove cooked vegetables add that to the cooked potatoes and peas in the cooker. 

*In the same pan pour little oil/ghee pour tomato puree, add 1/2 cup of water and mix it with the leftover puree sticking to the sides of the vessel. Bring it to boil. 

*Its time to add all cooked vegetables and curry leaves to the tomato puree, mix well, adjust salt, add tadka masala and red chilli powder, mix in, garnish with coriander leaves. Serve hot with phulkas. 

*It taste good with rice or phulkas. 

 

Litti chokha

Afternoons I rarely get to see programs on TV, the day I get all I watch is the lost recipes, राजा रसोई और अन्य कहानियाँ,so Here is an Interesting Recipe, I tried today.

The humble litti chokha which is a poor man's food, the ordinary folks in UP, eat it and the show was shot in the ghats of Varnasi were the women cooked litti chokha on gobar (cow dung dried discs)

Well I made the chokha on gas stove with a griddle on top and here is the recipe. 

Litti chokha served with chopped onions and green chillies. 

Charring the desi tomatoes in direct flame

A large aubergine getting roasted on the direct flame

Chokha 

2 boiled, peeled potatoes 

1 large aubergine /bharta baingan /kathrikay roasted on direct fire - on the stove- burner 

3 ripe tomatoes roasted on direct fire - stove - burner

1 green chilli chopped 

A small piece of ginger sliced

A bunch of coriander leaves washed and chopped 

Salt

1 tbsp mustard oil (optional) 

Method 

*Wash, wipe and apply little oil on the brinjal /aubergine/kathrikay, put a small iron grill, switch on the gas stove, place the aubergine, cook it till the outrskin completely gets burnt, but the inner part is soft and well cooked, you can pierce a thin iron rod or a chopstick to check it. Once done peel peel off the outer skin, keep the aubergine aside. 

*wash, wipe and roast tomatoes, it should be kept on direct fire and we just want it should be cooked well so that we can remove the outer thin skin, once done remove from fire, let it cool, use hands to peel off, keep aside. 

* In a pressure cooker, place a steamer, cut potatoes into halves, cook for 2 whistles, let it reach room temperature, open, peel off, keep aside. 

*Chop coriander leaves, ginger, green chilli, into very small pieces. 

In a large bowl place the deskinned aubergine, potatoes, tomato and gently smash with hands, add salt, coriander leaves, ginger and green chillies. Mix in.

* If you like you can pour mustard oil and mix well, adjust salt, serve with litti. 

Litti 

For the dough

1 cup whole wheat atta

2 tbsp makkika atta

1 tbsp besan

1 tsp ajwain 

Salt

Warm water to knead the atta. 

Kneas the atta and keep aside. 

For the stuffing 

2 tbsp chopped methi leaves 

1 tbsp ragi powder 

1 tbsp besan

1 tbsp makki ka atta

1 tbsp mixed pickle with its oil

1 tbsp coriander leaves 

1/2 inch ginger grated

1 green chilli chopped 

1/4 tsp ajwain 

1 tsp jeera powder 

1/2 salt

1/2 lemon extract 

Use hands to mix these ingredients and make stuffing. 

Methi leaves, coriander leaves, ragi, chana, makki ka atta, ajwain, pickle oil, salt. Mix it with hands make the stuffing. 

Roll like puri and fill the stuffing. 

Make a flat puri sized disc and fill a tbsp filling. 

Roll the litti and bake it in  microwave for 3 minutes. 

Then cook it on direct fire on stove. 

You will notice its becoming brownish and getting cooked, from inside the steam starts coming out. 

The litti is ready to be served. 

Platting litti, chokha, chopped onions and green chillies. 

Method 

*In a large bowl add whole wheat powder, besan, makki ka atta, salt and use warm water to knead the dough. Keep aside. I have made it in the afternoon and left it on the kitchen counter. 

*Mix in the stuffing, keep aside. 

*Divide the dough into 8 parts, use rolling pin to roll our small disc like puri, fill in the stuffing, cover it, roll into a small ball. Repeat and finish all the litti in the same way. 

*Brush all the littis with little oil, bake in the microwave for 3 minutes. 

*Light the gas stove, I have used the largest burner, put a grill and cook it directly on fire till done. 

*Serve with chokha, chopped onions and green chillies. 

Notes

*Traditionally the stuffing is made with sattu, I had no sattu with me instead I used ragi, chana and makki ka atta. 

Paneer, potato and tomato platter

While chopping the soft paneer I was thinking of adding few more ingredients to make Aru's snack platter filled with nutrition. I had boiled a few potatoes for tonight's dinner.

Then it was quick assembling of desi tomatoes, potatoes, few herbs and voila the platter is ready. 

Paneer, potatoes, tomato spicy, herby platter

Ingredients 

2 boiled, peeled chopped potatoes 

200 grams paneer, cubed

1 desi tomato halved

1/2 tsp pizza seasoning

1/4 tsp hand crushed pepper

A pinch of salt 

1 tbsp olive oil

5 to 6 fresh palak leaves 

Few basil leaves 

Method 

*In a preheated iron tawa pour oil, spread it and start placing chopped potatoes, halved tomato, cubbed paneer.

*Let it get roasted for a few minutes, flip and cook both sides, sprinkle salt, crushed pepper and seasoning.

*Flip again, we are now trying to coat the seasoning in all vegetables.

*Roast till they ate golden brownish in colour. Off the stove, 

*Start tossing the palak leaves directly on fire, we just want it to be little cooked, a few black dots here and there, is all we need. 

*In a serving plate arrange the palak, carefully place paneer, aloo and tomatoes, drizzle a little lemon juice, garnish with basil and serve

*I have served a fried egg for Aru and she loved her platter. 

*Do try, share and leave your comments.