Eggless Vanilla Cake |Pressure Cooker Vanilla Cake

Pressure cooker  cake

Eggless vanilla cake baked in a  pressure cooker.

Recipe source: Sanjeev Kapoor
Prep Time: 20 minutes
Cook time: 30 to 45 minutes
Serves: 6 to 8 people

Ingredients:

1. All purpose flour- 1 cup
2. Baking Powder-1/2 tsp
3. Baking Soda-1/4 tsp
4. Salt-1 pinch
5. Powdered sugar-1/4 cup
6. Condensed milk-1/2 cup
7. Butter-1/4 cup
8. Milk-1/2 cup
9. Vanilla extract- 1.5 to 2 tsp
10. Orange zest-1 tsp (optional)
11. Cashew nuts,chopped- 2 to 3 tbsp(optional)
12. Raisins- 1 to 2 tbsp(optional)

Instructions:

• Grease a 6" cake tin,keep aside.Preheat the pressure cooker ( procedure given below)

In another bowl,combine together powdered sugar,condensed milk and butter using a whisk.Mix well until combined.

In a bowl,combine together all purpose flour,baking powder,baking soda and salt using a whisk.Fold the dry ingredients into the butter mixture in 2 batches alternating with the milk.

Add vanilla extract,orange zest ,cashew nuts and raisins.Mix until combined.Do not over mix.

Spoon the batter into the greased cake pan.Top with raisins and cashew nuts ,if desired.

Place the cake tin over the grid,in a preheated pressure cooker.Bake on low flame for about 25 minutes or until a skewer inserted into the cake comes out clean.

Carefully remove the cake tin.Allow it to cool slightly and invert the cake tin to remove the cake.

To bake using a pressure cooker

Firstly add 1 to 1.5 cups salt to the pressure cooker.(You can also use sand instead of salt.)This is done to maintain the heat while baking.

Remove the gasket and the vent weight.

Place the grid above the salt layer and close the pressure cooker.Preheat the cooker for 5 minutes on high flame.

Carefully open the cooker and place the cake tin  on the grid , cover the cooker.(Make sure that the cake tin does not touch the sides of the pressure cooker).Reduce the flame to low.Cook for about 25 minutes.

After about 25 minutes,check if the cake is done by inserting a wooden skewer into the center of the cake.If the skewer comes out clean,the cake is done, otherwise cook for another 5 or 10 minutes.( mine took almost 1 hour over the lowest flame of the stove).The baking time actually depends on the type of pressure cooker that you use and also the temperature settings of the stove.Be careful not to overbake the cake or else it will become too dry.

NOTES.

• Do not use the rubber gasket and weight valve while cooking.
• Do not add water inside the cooker,as we are trying to create an oven like environment and not steaming the cake.( You can find the recipe for steamed chocolate cake here)
• Do not use your pressure cooker to bake on a regular basis,as it can decrease the strength of the metal .
  

Eggless strawberry cupcake | Vegan strawberry cake

Vegan Strawberry cupcake /Cake


Recipe source : www.egglesscooking.com ,You can find the original recipe here
Quick,easy and  moist ,fresh strawberry cupcake/cake.
Prep Time: 15 minutes
Cook time: 45 minutes
Yields: 12-16  cupcakes or a 9" cake

Ingredients:

1. All purpose flour- 1 and 3/4 cup
2. Sugar-3/4 to 1 cup( see notes)
3. Baking soda-1 tsp
4. Salt- 1 pinch
5. Strawberry,pureed /crushed( about 14 to 15 nos)-1 cup
6. Vanilla extract-1 tsp
7. Vegetable oil-1/2 cup
8. White vinegar or apple cider vinegar-1 tbsp

Instructions:

Preheat oven to 180 Deg C.Line the muffin tin with paper cases.Keep aside.

In a mixing bowl,mix together all purpose flour,sugar,baking soda and salt until combined.

In another mixing bowl,combine together pureed strawbery,vanilla extract,vegetable oil and vinegar,mix well until combined.

Add this strawberry mix to the prepared dry ingredients.Gently mix until combined.DO NOT OVER MIX.

Pour the batter into the prepared muffin tin.Bake for about 20 to 22 minutes or until  a skewer inserted into the center of a cupcake comes out clean.(If you are using a cake tin or a loaf pan ,bake for about 40 to 45 minutes or until  a skewer inserted into the center of a cake comes out clean.)

Allow it to cool completely.

NOTES

• I used about 3/4 cup sugar .If you want the cupcakes to be really sweet ,use 1 cup sugar.

Chocolate Biscuit Pudding

Chocolate biscuit pudding

Recipe source-Ria's collection ,you can find the original recipe here.
Easy Chocolate  and biscuit layer pudding.
Prep Time: 30 minutes
Cook time: 5 to 8 minutes
Serves: 5 to 6  people

Ingredients:

1. Marie biscuits,crushed- 200 gms( about 40 biscuits)
2. Butter-100 gms( about 1/2 cup)
3. Milk-1.5 Cups
4. Sugar- 1 Cup
5. Cocoa powder- 3 tbsp
6. Cornflour-2 tbsp
7. Vanilla extract-1 tsp
8. Whipped cream-1 Cup( or as required)

Instructions:

In a mixing bowl,combine together crushed biscuits and butter.Blend with your fingertips until the mixture resembles coarse crumbs.Keep aside.

In a sauce pan,combine together milk,sugar,cocoa powder and cornflour.Mix well until combined.Cook this milk mixture until it turns really thick,stirring continuously.Allow it to cool completely,add vanilla and mix well.

Place a layer of the biscuit crumbs in a large serving dish,or small individual bowls.Add a layer of the prepared chocolate pudding ,repeat layers finishing off with biscuit crumbs.

Top it with whipped cream,if desired.Refrigerated for about 3 to 4 hours.Serve cold.

Kerala Vegetable Biriyani

Kerala Vegetable Biriyani

Kerala style vegetable biriyani.
Prep Time: 30 minutes
Cook time: 50 minutes
Serves: 3 to 4  people

Ingredients:

1. Basmati rice- 1.5 cups( see notes)
2. Cardamom-3 nos
3. Cinnamon stick,1.5" piece-2 nos
4. Bay leaf-1 no
5. Cloves- 5 to 6 nos
6. Ginger,chopped- 1 tsp
7. Garlic,chopped-1 tsp
8. Green chilies,cut vertically-2 or 3 nos( or to taste)
9. Onion,sliced- 1 medium( 3/4 cup)
10. Turmeric powder-1/4 tsp
11. Kashmiri chili powder- 1/2 to 1 tsp( according to taste)
12. Garam masala-1/2 tsp
13. Tomato,chopped- 1 medium( 1/2 cup)
14. Thick coconut milk-1/2 cup
15. Cooked vegetables( beans,carrot,green peas,cauliflower)-1.5 to 2 cups
16. Coriander leaves-to garnish
17. Oil-as required
18. Ghee-as required
19. Salt-to taste

To garnish:

1. Onion,finely sliced- 1 small
2. Cashew nuts-10 to 12 nos
3. Raisins-1 tbsp
4. Oil/Ghee-as required
5. Coriander leaves,chopped-as required
6. Garam masala-1/8 tsp

Instructions:

Heat oil/Ghee in a pan ,add rice and saute for 3 to 4 minutes,pour sufficient amount of water(approximately  3 cups) and add salt to taste.Cook until rice is 3/4th done.Keep aside.

Heat oil/ghee in a pan and fry sliced onion, cashew nuts and raisins (for garnishing)separately until it turns brown and keep aside.

Now heat oil in a pan ,add the whole spices(cardamon,cinnamon,cloves and bay leaves.) and saute till fragrant.

Add ginger ,garlic,green chili and onion , saute till onion turn almost brown.

Reduce heat to low,add turmeric powder,chili powder and garam masala,saute till raw smell leaves.

Add tomato and saute till it is completely cooked ,amd masala leaves the sides of the pan.

Pour in the coconut milk and add salt to taste.Add the cooked vegetables and cook for 3 to 5 minutes on low flame or until the gravy turns thick.Switch off the stove ,add coriander leaves and mix well.

In a heavy bottomed pan arrange the vegetable masala and cooked rice in layers.Sprinkle chopped coriander leaves , garam masala( 1/8 tsp)  and few drops of ghee(adding ghee is optional) on each layer of rice.Garnish with fried onions,cashew nuts and raisins.Cover the vessel with aluminium foil.

Preheat oven to 200 deg C.Bake this  for about 10 to 12 minutes.(For stove top method,heat a tava/dosa pan and place the biriyani vessel on top of the tava,reduce flame to low and cook for about 20 minutes.)

Serve with onion salad.

NOTES

• If you like more masala for the biriyani ,use 1 and 1/4 cup rice ( like in the pic) or use 1.5 cups rice for a milder version.(I usually get about 3.5 cups cooked rice from 1 cup basmati rice.)

Egg and Green Peas Kurma

Egg and green peas kurma




Recipe source : Magic Oven-Lakshmi Nair.
Kerala style egg and green peas curry with coconut milk.
Prep Time: 15 minutes
Cook time: 30 minutes
Serves: 4 to 5  people

Ingredients:

1. Hard boiled eggs- 5 nos
2. Onion,finely sliced-2 large
3. Green chilies,cut vertically-4 to 5 nos( or to taste)
4. Coriander powder-1.5 tsp
5. Turmeric powder-1/2 tsp
6. Tomato,pureed-2 medium
7. Potato,boiled and diced- 2 small( see notes)
8. Green peas,cooked and drained-1/2 cup( see notes)
9. Thin coconut milk-1.5 cups
10. Thick coconut milk-1/2 cup
11. Curry leaves-2 sprigs
12. Coriander leaves-to garnish
13. Coconut oil-as required
14. Salt-to taste

For Masala paste:

1. Whole black pepper- 1 tsp( see notes)
2. Cinnamon-1" piece
3. Cloves- 3 to 4 nos
4. Cardamom-3 nos
5. Ginger-1" piece
6. Garlic-4 small cloves

Instructions:

Coarsely grind together all the ingredients listed under "for masala paste".Keep aside.

Heat oil in a pan,add onion and green chilies,saute until it turns golden brown.

Add the prepared masala paste and saute until raw smell leaves.

Add coriander powder and turmeric powder,saute for a minute.

Now add pureed tomato and salt to taste.Cook until oil starts to separate.

Add potato and green peas.Mix well until combined.

Now add thin coconut milk and bring it to a boil.

Add hard boiled eggs and cook for about 5 minutes.Add thick coconut milk and bring it to just under a boil.

Add curry leaves and coriander leaves.Mix well.

Serve with appam,idiappam or chapathi.

NOTES

• I used about 1 and 1/4 cups cooked green peas,and omitted the potatoes.
• The original recipe calls for 1.5 tsp of whole black pepper.Adjust the quantity according to your spice level. 

Chocolate fudge frosting

Chocolate Fudge Frosting


Recipe source : You can find the original recipe here
Easy and delicious ,chocolate fudge frosting.
Prep Time: 5 minutes
Cook time:10 to 12 minutes
Yields: 3 cups( approx)

Ingredients:

1. Cocoa powder- 1 cup
2. Sugar-2 cups
3. All purpose flour-1/2 cups
4. Milk- 3 cups
5. Butter,softened- 1/2 cup
6. Vanilla extract- 1 tsp

Instructions:

In a bowl,combine together cocoa,sugar and all purpose flour using a whisk.

Add milk and butter,mix well until combined.

Cook,stirring continuously on a double boiler until it is thick enough to spread.( adjust the consistency according to your requirement ,as frosting turn slightly thick when it cools down)

Add vanilla extract and mix well.(I also added 1 tsp instant coffee powder)

Allow it to cool a bit before using. 

NOTES

• For best results use good quality cocoa powder.
• You can find the recipe for Eggless chocolate cupcakes here

 

NO BAKE LAYERED PINEAPPLE BREAD PUDDING

No bake pineapple bread pudding


Quick, easy and delicious layered pineapple bread pudding with praline.
Prep Time:20 minutes
Serves:8-10 people
Recipe source: Marias menu,you can find the original recipe here

Ingredients:

1. Whipping cream- 2 cups
2. Thick cream-2 cups
3. Icing sugar-3 to 4 tbsp
4. White bread- 14 to 16 slices
5. Pineapple,chopped- 2 cups(see notes)

For Praline

1. Sugar-1/3 cup
2. Water-1 to 2 tbsp
3. Chopped nuts- 3/4 cup(i used cashew nuts)

For Sugar syrup

1. Sugar-3/4 cup
2. Water-1 1/4 cup

Instructions:

In a large bowl combine together whipping cream and thick cream.Whip using an electric mixer.

When it starts to thicken add icing sugar and continue to whip until it form soft peaks.

Spread a thin layer of cream on the base of a large pudding dish/ or small individual bowls.

Remove the crusts from the bread  and cut each slice into four.Dip the bread pieces in the sugar syrup and squeeze it well .Place them over the layer of cream.

Spread another layer of cream over the bread layer.Sprinkle praline on top of the cream.

Sprinkle  chopped pineapple and spread another layer of cream .Place few bread pieces over this.

Repeat the layers and finish off with praline and chopped pineapple.

Refrigerate for at least 3 hours before serving.

To prepare Praline

In a non stick pan,stir in sugar and water.Heat until sugar dissolves.Cook until the syrup turns pale amber colour. Gently swirl the pan in between,if required.

Add the chopped nuts and stir well.Mix well until combined.Continue to cook until the colour changes to deep amber.

Immediately transfer onto a grease tray ,spreading it as thinly as possible.Allow to cool completely and crush it using a rolling pin.Keep aside.( This can be made 2 or 3 days ahead,store in an airtight container)

To prepare Sugar syrup

Drain the syrup from the canned pineapple and keep aside.

Combine  sugar and water in a saucepan,heat until sugar dissolves.Bring this to a boil.

Let it cool.

Add the syrup from the canned pineapple and mix well.( skip this step if you are using fresh pineapple)

NOTES

• If you are using fresh pineapple ,increase the quantity of sugar syrup.

FRUIT MINCE PIE | CHRISTMAS RECIPE

Fruit mince pie


Short crust pastry filled with rich,sticky and spiced fruit filling,usually served during christmas season.
Prep Time:15 minutes
Cook time: 40 minutes
Makes:25 to 30 mini pies
Ingredients:

For the dough

1. All purpose flour- 2 cups
2. Salt- 1/4 tsp
3. Icing sugar-2 tbsp
4. Unsalted butter,cut into cubes-2/3 cup
5. Egg yolk- 1 large
6. Cold water- 2 to 3 tbsp

For the fruit filling

1. Mixed dry fruits- 1.5 cup( use sultanas,raisins,currants,cranberries etc)
2. Almonds,chopped-1/8 cup
3. Apple,peeled and grated-1 large
4. Apple juice-1/4 cup
5. Brown sugar- 1/2 cup
6. Butter- 2 tbsp
7. Lemon and orange rind- 2 tsp
8. Lemon juice-2 tsp
9. Cinnamon powder- 1/4 to 1/2 tsp
10. Mixed spice powder-1/4 tsp
11. Nutmeg powder-1 pinch

Instructions:

Combine together all the ingredients for the filling in a saucepan and bring it to a boil.Reduce the flame to medium and allow to simmer until the dry fruits turns soft and water content is almost completely absorbed.Allow this to cool completely.

In a large mixing bowl,combine together,all purpose flour, salt and icing sugar.Add butter and mix gently using your finger tips until it resembles fine breadcrumbs.Add egg yolk and sufficient quantity of water,mix gently until the dough just comes together.Transfer the dough onto a lightly floured surface and gently knead until  smooth.

Preheat oven to 180 Deg C.Lightly grease the muffin tin with butter.Keep aside.

Roll the dough on a lightly floured surface until 3 mm thick and cut out rounds using a  cookie cutter.Gently press this into the muffin tin.

Fill the pastry shells with 1 to 2 tsp of the fruit filling.

Cut out small star shapes from the rolled out dough and place it over the fruit filling.Press the edges to seal.Transfer to the baking tray and bake for about 20 to 25 minutes or until it turns slightly golden on the edges.

Allow it to cool completely.Dust with powdered sugar and serve.

Transfer it to a bowl ,serve warm or chilled.

NOTES

• Leftover fruit filling can be refrigerated for more than a week.

Kerala Vegetable Puffs

Kerala Vegetable Puffs


Spicy Kerala style vegetable masala wrapped with flaky puff pastry.
Prep Time:30 minutes
Cook time: 20 minutes
Makes:6 puffs

Ingredients:

1. Cumin seeds- 1/8 tsp
2. Green chilli, finely chopped-1 or 2 nos
3. Ginger,finely chopped-1/2 tsp
4. Garlic,finely chopped- 1/2 tsp
5. Onion,chopped-1 medium ( 3/4 cup)
6. Red chili powder-1/2 to 3/4 tsp( or according to taste)
7. Turmeric powder-1/8 tsp
8. Garam masala-1/2 tsp
9. Carrot,chopped-1/2 cup
10. Frozen green peas-1/4  cup
11. Potatoes,boiled and cubed-1 medium(3/4 cup)
12. Lemon juice- 1 tsp
13. Pepper powder - to taste
14. Salt-to taste
15. Oil-as required
16. Water-as required
17. Egg,beaten- 1 no( for egg wash-see notes)
18. Puff pastry sheets/squares- 6 nos

Instructions:

Thaw the pastry sheets at room temperature for 30 minutes,or as instructed in the package.

Heat oil in a pan,add cumin seeds and let it splutter.Add green chili ,ginger ,garlic and onion.Saute until onion turns golden brown.

Reduce flame to low, add red chili powder,turmeric powder ,garam masala and 1 tbsp water.Cook for a minute ,stirring continuously.

Add carrot and cook until almost done .Add potato ,green peas and salt to taste.( Add 2 to 3 tbsp of water if required)Mix well and cook for few more minutes.

Switch off the stove,add lemon juice and pepper powder.Mix well.Keep aside.

Preheat oven to 200 Deg C.Line a baking tray with parchment paper or aluminium foil.

Place 1 to 2 tbsp of the prepared masala on a pastry square.Fold it over and seal the edges using a fork.

Brush the beaten egg on top and bake for 15 to 20 minutes or until it turns golden brown.

NOTES

• You can also brush milk on top ,instead of egg wash.

Strawberry Jam Recipe

Strawberry Jam


Quick and easy strawberry jam recipe.
Prep Time: 5 minutes
Cook time: 20 minutes
Yields: 2 cups (approx)

Ingredients:

1. Strawberry,roughly chopped- 3 cups
2. Sugar-1.5 cup
3. Vanilla pod-1 small
4. Lemon juice-2.5 to 3 tbsp

Instructions:

In a large pot,combine together strawberry,sugar and lemon juice.Cut the vanilla pod lengthwise and scrape the seeds into the pot.

Bring it to a simmer over medium heat.Mash it using a potato masher as you cook it.( i like it be a bit chunky,so did not mash the berries)

Stir well and bring it to a boil.Cook until it turns thick and glossy.Skim the foam as you cook it.(To test if it is ready or not,place a spoonful of jam on a plate and place it in the fridge for a minute or two,if it is still runny cook for another 5  minutes and check again)

Let it sit for 10 minutes.Transfer the jam to a sterilized jar and let cool to room temperature,before sealing the jar.( Refrigerate upto 10 days)