Babycorn Lolipop

Stuffed Aubergine Boats

Custard Shahi Toast Pudding

Eggless Mango Cake With Mango Mousse Topping

Tofu Steaks In Peanut Sambol

Green Apple and Sabja Seed Mojito

Cheddar Cheese Cookies/ Cheese Board Cookies

Sweet Corn Seekh Kebab

Apple Cinnamon Oatmeal Porridge

Black Rice Rissoto/Kavuni Arisi Rissoto

Carrot Pumpkin and Almond Soup

Bazlama/Turkish Flatbread

Orange Cauliflower

Stuffed Sweet Peppers

Banana Pan Cake 2 Ways

Broccoli Paneer Rice

Beet Falafel/ Beetroot Falafel

Plum Ice Cream

Moringa-Dal Shorba (Moringa leaves Soup)

Bombay Potatoes

Whole Wheat Banana Bread

Mushroom Soup

Tofu And Stir Fried Vegetables In Hot Schezwan Sauce

Any Tofu lovers? I agree its an acquired taste,but going by the health benefits it has to offer, I try including it in my diet now and then. People are not very fond of the bland taste, but once that is overcome, Tofu does taste good. 

Tofu is a plant based milk product that comes from the milk of Soya beans, it is also called Bean curd. There are different kinds of Tofu based on their texture, such as- silken, soft, firm and extra firm. Depending on the dish we make the tofu is chosen. Popular dishes with Tofu include Soups, stir fry, and  curries.

Tofu has zero percent cholesterol and is a weight watchers delight, because it is protein dense and less in carbohydrates. It is also considered to be a good source of iron and calcium.

So how do we take away the blandness, obviously by marination. Tofu requires a little more time than paneer to marinate. So, I plan ahead when I want to cook my tofu dish. I prefer Tofu as a stir fry or as part of mixed vegetables in a sauce. So this dish is a combination of a Stir- fry and sauce. In this dish I have infused the sauce while stir frying instead of marination.

I usually choose to make this with fried rice as the Schezwan sauce base of this dish is the perfect pairing for the fried rice. I usually use a homemade Schezwan sauce made the traditional way using Chinese five spice, but for this particular recipe I have used Ching’s secret Schezwan Rice masala. Since I am using a ready made masala the work gets done a little sooner, so it is perfect for my after work dinners.

While you are here check out other Indo- Chinese recipes on the blog like- Vegetable Manchurian with gravy, Schezwan fried rice with Soya chunks, Cauliflower Fried rice, Chinese Paratha, and more…

Here is the recipe for Tofu and stir fried vegetables in hot Schezwan sauce-

 

PREP TIME: 20 Mins                                         COOK TIME: 40 Mins
 TOTAL TIME:60 Mins                                          COURSE:  MAIN
 CUISINE:  FUSION                                             SERVINGS: 5
 AUTHOR: Rajni Ram
 
 

 

     Ingredients:
     
     Tofu 200 gm cut to cubes
     Green chillies 4 (divided)
     Garlic 10 cloves (divided)
      Ginger 1 inch piece (divided)
     Assorted vegetables 1.5 cups ( I used capsicum, carrot,purple cabbage, spring onion, baby corn, Red bell peppers, all cut lengthwise).
     Ching’s Secret Schezwan Rice Masala 1/2 packet
     Chings secret Schezwan sauce/chutney 1 tsp
     Soya sauce 1 tsp
     Vinegar 2 tsp  
     Salt as required
     Sugar 1 tsp
     Water as required
     Cornflour 1/2 tbsp
     Sesame seeds 1 tsp
     Oil for sauteing
 
     Directions: In a blender take green chillies(2), garlic(4 pods), ginger(1/2 inch), soya sauce and Vinegar, and blend. In a pan take some Oil for sauteing the Tofu. Drop in the tofu cubes when oil id hot and stir fry until they have a brown coating. Now pour the blended sauce into the tofu and continue to stir fry, until all the sauce is absorbed by the Tofu pieces and they turn dry. Transfer to a plate and keep aside. In the same pan take some more oil. When hot add the chopped garlic, green chillies and ginger and fry for 30 seconds. Now add the Spring onion(both greens as well as bulb), and saute. Further add the capsicum, carrot, cabbage and saute, add the salt and sugar, and continue to stir fry until the vegetables are done, but are still firm. In a bowl take the corn flour, Chings Schezwan masala powder, and any remaining sauce used for trying the tofu, and make a slurry by mixing them in 1/2 cup water. Pour this slurry into the stir fried vegetables, add another 1/2 cup water, Schezwan sauce or chutney and stir everything together very well. Finally add the stir fried Tofu pieces and cook for 2 minutes. Switch off the flame and sprinkle some sesame seeds. Enjoy hot with some Fried rice.
 
 
STEPWISE RECIPE FOLLOWS:
 
1. In a blender take green chillies(2), garlic(4 pods), ginger(1/2 inch), Soya sauce and Vinegar, and blend. (Picture not inserted).  In a pan take some Oil for sauteing the Tofu. Drop in the tofu cubes when oil id hot and stir fry until they have a brown coating.
 
 

 

 

 
 
 
2. Now pour the blended sauce into the tofu and continue to stir fry, until all the sauce is absorbed by the Tofu pieces and they turn dry. Transfer to a plate and keep aside.
 

 

 
3. In the same pan take some more oil. When hot add the chopped garlic, green chillies and ginger and fry for 30 seconds. Now add the Spring onion(both greens as well as bulb), and saute. Further add the capsicum, carrot, cabbage and saute.
 

 

 
4. Add the salt and sugar, and continue to stir fry until the vegetables are done, but are still firm.
 
 
5. In a bowl take the corn flour, Chings Schezwan masala powder, and any remaining sauce used for trying the tofu, and make a slurry by mixing them in 1/2 cup water. Pour this slurry into the stir fried vegetables, add another 1/2 cup water, Schezwan sauce or chutney and stir everything together very well. 
 

 

 
6.  Finally add the stir fried Tofu pieces and cook for 2 minutes. Switch off the flame and sprinkle some sesame seeds. Enjoy hot with some Fried rice.
 

     NOTES:

 
1. Tofu can be easily swapped with Paneer in this recipe.
2. The vegetables used here are completely customizable.
3. This recipe has been cooked with store bought sauce. To make homemade Schezwan sauce, click here.
 
4. I served the Tofu and stir fried vegetables in hot Schezwan sauce, with Gobi fried rice.
 



Whole Wheat Blueberry Muffins

If you haven’t realised until now, I am a huge berry fan. Whatever the berry, I will think of a dessert to make. The berry recipes in this blog are proof for it. Berries not only provide our body with antioxidants, but also with micro nutrients, which are essential for a healthy body. so whenever you find berries include them in smoothies, pan cakes, lassi, compote, Jams and more…

This time they had to be muffins as they can be picked off a box and popped in when hungry????. They stay good in the refrigerator for upto a month. They are easy to pack up on a picnic, road trip and even for hostelers. These are the moistest cup cakes you will find and using good quality berries really enhances the flavour of the cake. I have used dried Blue berries, fresh ones can be used too. 

As I say in all my cake recipes, this too is a single bowl recipe, where you mix dry and wet ingredients in one bowl, line up your muffin tins and bake away.

While you are here check out my other very berry desserts like Blueberry Cheesecake, Berry Smoothie Ice cream, Strawberry and Lemon loaf, Easy 2 way muffins, and more…

 

Here is the recipe for Whole Wheat Blueberry muffins for you-

 

     PREP TIME: 10 Mins                                         COOK TIME: 35 Mins
     TOTAL TIME: 45 Mins                                        COURSE:  DESSERT
     CUISINE:  WORLD FOOD                                 SERVINGS: 6
     AUTHOR: Rajni Ram

 

Ingredients:

    Whole wheat flour/ Multigrain flour 2.25 cups

    Sugar 1 cup 

    Baking powder 3 tsp

    Baking soda 1 tsp

    Salt 2 pinches

    Eggs 2

    Butter 60 gms

    Oil 4 tbsp

    Buttermilk 1 cup

    Vanilla essence 2 to 3 drops

    Blueberries 100 gms

 

Directions: Firstly put the oven to preheat at 200 C. Now in a bowl mix all the dry ingredients- wheat flour, sugar, baking powder, baking soda and salt. In a larger bowl mix all wet ingredients- butter, eggs, oil, and vanilla essence. Do not mix in the buttermilk and blueberries now. Now slowly add the dry ingredients into the wet ingredients and stir. Stir in circular motion. The wet ingredients will absorb the flour and turn dry. Now add the buttermilk, a little at a time and stir gently. Take care not to over stir. Finally add the Blueberries and give a gentle stir. Now the batter is ready to fill into the muffin tin/cup cake moulds. Bake at 190 C for 15 minutes. Check for doneness by inserting a toothpick in the centre. If a little wet, then bake another 2 minutes. Enjoy the healthy goodness. Serve when warm.

 

STEPWISE RECIPE FOLLOWS:

1.  Firstly put the oven to preheat at 200 C. Now in a bowl mix all the dry ingredients- wheat flour, sugar, baking powder, baking soda and salt. 

 

 

2. In a larger bowl mix all wet ingredients- butter, eggs, oil, and vanilla essence. Do not mix in the buttermilk and blueberries now.

 

 

3. Now slowly add the dry ingredients into the wet ingredients and stir. Stir in circular motion. The wet ingredients will absorb the flour and turn dry. Now add the buttermilk, a little at a time and stir gently. Take care not to over stir.

 

4. Finally add the Blueberries and give a gentle stir. Now the batter is ready to fill into the muffin tin/cup cake mould. Bake at 190 C for 15 minutes. Check for doneness by inserting a toothpick in the centre. If a little wet, then bake another 2 minutes. Enjoy the healthy goodness. Serve when warm.

 

 

NOTES:

1. These cup cakes can be made with any berry.

2. If fresh ones are not available use the dry ones like I have here. If using frozen, then use them directly from the freezer without thawing.

3. You must have noticed that in this recipe I have used both butter and oil. This is to get the super moist texture. If you do not wish to use butter, then use 1/2 cup oil.

4. Since oven settings are different for different oven, start checking for doneness from 13 minutes onward.

5. Whole wheat flour can be substituted with multigrain flour or refined flour if you prefer.

 

 

 

Lemon Poppy Seed/Khus Khus Salad Dressing

 This creamy Lemon Poppy Seed/Khus Khus salad dressing is perfect for a veggie loaded salad you would want to have as lunch or dinner. This dressing is a great way to spruce up your salad.

This salad dressing is a low carb version. 
 
What I like in a home made dressing is that you get to customize everything from the spice, salt and sugar. And this salad doesn’t take any time at all. It is just a add everything to blender and blitz kind of dressing. This salad dressing comes together in just about 5 minutes. It stays well in the refrigerator upto 10 days and can be used as and when required.
 
While you are here check out other sauces and masalas like —  Homemmade Schezwan sauce, Biryani masala, Sambar powder, Rasam powder, Homemade Pesto and more…
 
Here is the recipe of Lemon Poppy seed dressing-
 
PREP TIME: 5 Mins                                  COOK TIME: 2 Mins
TOTAL TIME: 7 Mins                                COURSE:  DIP AND SAUCES
CUISINE: WORLD FOOD                        QUANTITY: 100 GM APPROX
AUTHOR: Rajni Ram
 

 

 
 
    Ingredients:
 
    Poppy Seeds 1 tbsp (white/black)
    Apple Cider Vinegar(ACV) 2 tbsp
    Olive Oil 6 tbsp
    Sugar powder/icing sugar 1 tbsp
    Dijon Mustard 1 tsp
    Salt 1/4 tsp
    Lemon juice 2 tbsp
    Garlic cloves 4 crushed
 
 
    Directions:
 
1. In a blender pour the ACV, Olive oil, Lemon juice, salt, sugar powder, crushed garlic cloves, Dijon mustard, and blend at high speed for 30 seconds. Stop and blend again for 30 seconds.
 
 

 

2. Now add the Poppy seeds and give another pulse for 30 seconds. The dressing is ready to use now. Store in a bottle and refrigerate.This can also be used as sauce for burgers and other breads. 
 
 

 

    NOTES:
 
1. I could not find black poppy seeds her, otherwise they would have provided a great contrast. Anyway this doesn’t affect the taste or flavour in anyway.
2. If you prefer a sweeter dressing, add one more tablespoon of sugar powder.

 

 

 

Pistachio Cake / Pista Cake With White Chocolate Glaze

 Baking a cake with Pistachio has been on my mind for a long time now, and I recently got to try my hand at it. The result was stunning. But I must say not everyone has a liking for the intense Pista flavour. I must add that I have not used any food colour for the cake and what is see is the natural Pista green, which is a dull green, unlike the bright green store bought ones.

Well, this cake was totally inspired by some wonderful chocolate bars ( both dark and white), that we bought recently from Fabelle by @itcltd . Just imagining the taste of Pista and white chocolate together was making me crave it and so this cake came about. Now when I cook/ bake a new recipe a lot of research goes in. Before I zero in on how I want to go about it.

As I always claim about my baking recipes, this one too is a single bowl recipe. No mess and no extra clean up. Let’s get to the recipe right away.

While you are here check out my other bakes like Apple Crumble, Blueberry Cheese cake, Upside down orange vanilla cake, Oatmeal cookies, Easy two way muffins, Apple Tea Cake, Eggless Pineapple cake and more…

 

     PREP TIME: 10 Mins                                         COOK TIME: 35 Mins
     TOTAL TIME: 45 Mins                                        COURSE:  DESSERT
     CUISINE:  WORLD FOOD                                 SERVINGS: 6
     AUTHOR: Rajni Ram

 

 

 

 

 

 

    Ingredients:

    Pista/ Pistachios unsalted 100 GM

    Flour/ Maida 1/2 cup or 70 GM approx.

    Unsalted butter 100 GM

    Refined oil 1/4 cup

    Icing sugar/ castor sugar/ sugar powder 100 GM

    Lemon zest of 1 whole Lemon

    Eggs 2

    Vanilla essence 2 drops

    Baking powder 1 tsp

    Salt 1/2 tsp

    Ghee for greasing the baking mold 2 tsp

    Ingredients for White Chocolate glaze:

    White chocolate ( invest in a good quality one) 40 GM

    Whipping cream 1 cup + 2 tbsp chilled

    Castor sugar/ icing sugar 1 tbsp less than 1/2 cup

 

 

    Directions for cake:

In a pan roast the Pistachios very lightly. They just need to get warm, and not change colour. Cool them and pulse them to a fine powder in a blender. Preheat oven to 200 C for 10 mins. In a bowl cream the butter, oil  and sugar with a beater. Now add half the amount of Pistachio powder and half the amount of flour and beat. Add the remaining Pista powder, baking powder, and flour and beat again until combined. The mixture will appear a little dry. Now add one egg at a time and beat to combine. Finally, add the lemon zest and vanilla essence and give a finally spin with the beater. Now using a spatula, scrape the sides and stir just once. The cake batter is ready. Grease a circular cake mold or Loaf pan, and pour the cake batter into it. Tap once gently to remove any air gaps and put it in the oven for 15 to 20 minutes. Since each oven has a different setting, keep checking for fineness from 15 minutes onward. The cake is done when a toothpick inserted in the center comes out clean.

    Directions for making glaze.

Bring the White chocolate to room temperature. Take the chocolate in a bowl, add 2 tbsp cream and put it in the microwave for 30 seconds. Bring it out and stir vigorously so that the melted white chocolate combines with the cream evenly. Cool it for 10 minutes. In the meanwhile, take the chilled cream in a bowl, add the castor sugar and start beating until it turns airy and forms soft peaks. Once soft peaks form, don’t whip it any more. Add the white chocolate mixture and gently fold it in with a spatula. Put it in the fridge until further use.

    How to assemble ( no pictures)

Let the cake cool naturally. Now bring out the white chocolate glaze and using a spatula gently spread it on the cake. I have left the sides uncovered. Spread generously to form a 1 cm coating. Sprinkle some Pistachio powder over the glaze and some split pistachios too. Add a few edible rose petals for contrast. Keep in fridge until it’s ready to serve.

 

    STEPWISE RECIPE FOLLOWS:

1. To make the cake– In a pan roast the Pistachios very lightly. They just need to get warm, and not change colour. Cool them and pulse them to a fine powder in a blender. Preheat oven to 200 C for 10 mins.

 

 

2. In a bowl cream the butter, oil  and sugar with a beater. Now add half the amount of Pistachio powder and half the amount of flour and beat. Add the remaining Pista powder, baking powder, and flour and beat again until combined. The mixture will appear a little dry.

 

 

3. Now add one egg at a time and beat to combine. Finally, add the lemon zest and vanilla essence and give a finally spin with the beater. Now using a spatula, scrape the sides and stir just once. The cake batter is ready.

 

 

4. Grease a circular cake mold or Loaf pan, and pour the cake batter into it. Tap once gently to remove any air gaps and put it in the oven for 15 to 20 minutes. Since each oven has a different setting, keep checking for fineness from 15 minutes onward. The cake is done when a toothpick inserted in the center comes out clean.

 

 

5. To Make the glaze– Bring the White chocolate to room temperature. Take the chocolate in a bowl, add 2 tbsp cream and put it in the microwave for 30 seconds. Bring it out and stir vigorously so that the melted white chocolate combines with the cream evenly. Cool it for 10 minutes.

 

 

6. In the meanwhile, take the chilled cream in a bowl, add the castor sugar and start beating until it turns airy and forms soft peaks. Once soft peaks form, don’t whip it any more. Add the white chocolate mixture and gently fold it in with a spatula. Put it in the fridge until further use.

 

 

7. To assemble the cake– Let the cake cool naturally. Now bring out the white chocolate glaze and using a spatula gently spread it on the cake. I have left the sides uncovered. Spread generously to form a 1 cm coating. Sprinkle some Pistachio powder over the glaze and some split pistachios too. Add a few edible rose petals for contrast. Keep in fridge until it’s ready to serve.  (no pictures)

 

 

 

NOTES:

1. Ensure that all ingredients are at room temperature before baking.

2. Use good quality eating chocolate instead of the cooking chocolate bars available at stores. They are mostly flavoured and not real chocolate.

3. Always use pulse mode in the blender to powder the Pistachio, so that it does not turn oily.

 

Strawberry & Lemon Loaf

 Strawberries are in season now and what better way than storing up on all the goodness on what they have to offer by making, jams, desserts or just eating them fresh. But of course who can refuse a good bowl of Strawberry and cream…are you a berry addict like me? then this dessert/bread is certainly for you. If you are not a fan of berries you shall become one after tasting this????.

This as always is a one bowl recipe and one of the simplest. I have used Whole wheat flour in this recipe, which can be easily swapped with Maida/refined flour if you prefer. A simple dish does not need much of a description I believe, therefore lest get to the recipe directly.

While you are here do check out my other bakes like-  Millet Cookies, Easy 2 way Muffins, Upside down Orange Vanilla cake, Oatmeal Cookies, Baked Samosa Pie, Apple Crumble, Pineapple Jam Tart, Blueberry Cheese cake and more…

 

Here is the recipe for Strawberry Loaf for you-

 

     PREP TIME: 10                                       COOK TIME: 50Mins
     TOTAL TIME:60 MINS                          COURSE:  DESSERT/BREAD
     CUISINE:  WORLD                               SERVINGS: 1 LOAF
     AUTHOR: Rajni Ram

 

 

 

 

 
Ingredients:
 
Fresh Strawberries 200 gm ( 12 to 15 pcs) chopped into cubes and a few lengthwise
Whole wheat flour 2 cups
Baking Soda 1 tsp
Lemon Juice of 1/2 a lemon
Zest of half a lemon
Egg 1 
Butter 100 gm melted
Milk 1 cup (+ 1/4 cup if required)
Salt a pinch
 
Lemon Glaze Ingredients:
 
Sugar 1/4 cup
Lemon juice of 1/2 lemon
Warm water 2 tbsp
 
Directions for Lemon glaze: Mix together all ingredients until sugar is dissolved and set aside. Do not exceed the water limit mentioned.
 
 

 

 
 
 
Directions for Loaf:
Preheat oven to 180 C for 10 minutes. In a bowl sieve the whole wheat flour along with the baking soda. To this add the sugar and the strawberries chopped to cubes and mix well. In another bowl take the melted butter ,lemon juice, lemon zest and egg and mix well. Add this to the flour and sugar mix, and combine well. Now start adding the milk little by little to make a thick batter. If batter looks very dry add 1/4 cup milk or even less to adjust consistency. Now arrange a loaf tin with parchment/butter paper. Pour the batter into the tin and tap to remove air gaps. Now arrange the reserved strawberries that were cur lengthwise,  on the batter and press gently with your finger. Bake in the oven at 200 C for 50 minutes. Check for doneness by piercing with a toothpick in the center. If undone bake for another 3 to 5 minutes. Remove the cake from oven, prick holes all over it and pour the prepared lemon glaze when hot. Allow to cool completely and then remove from loaf tin. The yummy Strawberry and lemon loaf is ready to serve with tea or as dessert.
 
STEPWISE RECIPE FOLLOWS:
1. Preheat oven to 180 C for 10 minutes. In a bowl sieve the whole wheat flour along with the baking soda. 
 
 

 

 
2. To this add the sugar and the strawberries chopped to cubes, add a pinch of salt and mix well.
 
 

 

3. In another bowl take the melted butter, egg, add lemon juice and lemon zest and mix well. Add this to the flour and sugar mix, and combine well. 
 

 

 
 
4. Now start adding the milk little by little to make a thick batter. If batter looks very dry add 1/4 cup milk or even less to adjust consistency. Now arrange a loaf tin with parchment/butter paper. 
 

 

5. Pour the batter into the tin and tap to remove air gaps. Now arrange the reserved strawberries that were cur lengthwise,  on the batter and press gently with your finger. Bake in the oven at 200 C for 50 minutes.
 

 

 
 
6. Check for doneness by piercing with a toothpick in the center. If undone bake for another 3 to 5 minutes. Remove the cake from oven, prick holes all over it and pour the prepared lemon glaze when hot. Allow to cool completely and then remove from loaf tin.
 

 

 
NOTES:
1. I have used Fresh strawberries as they are in season now. Alternately dried ones can be used. If using frozen strawberries use without thawing.
2. Feel free to use refined flour if you prefer.
3. Egg may be swapped with flax egg, but I have not tried it for this recipe, therefore cannot comment now on the texture. When I make it with flax egg I shall update here.
 
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
 

Bajra And Almond Flour Cookies (Millet Cookies)

I surfed the internet to find the easiest Cookie recipe with Millet’s (that are trending currently), using ingredients that are easily available in our pantries, I scored and scored but couldn’t find anything that interested me. By now those who are following the blog and my social media handles know that when it comes to baking, I choose the most easiest recipes, which can be mixed in a single bowl and stashed in the oven to bake. Zero mess.  

 
I love baking but I hate the mess that comes with it, so the trials in my kitchen are always on for a fuss free recipe. Though I did not find an ideal cookie recipe with Millet’s that would satisfy the hundreds of queries in my mind(millet’s are not the easiest to work with), I went adding ingredients purely on intuition to arrive at this recipe. As promised, its the easiest and egg free.
 
While you are here do checkout other bakes here on the blog like Blueberry Cheesecake, Apple Crumble, Easy 2 way Muffins, Upside down Orange vanilla cake, Oatmeal cookies, Apple tea cake and more…
 
Here is the simple recipe of the Bajra Almond Flour Cookies for you-
 
 
      PREP TIME: 15(+ 30 min resting)        COOK TIME: 15 Mins
     TOTAL TIME:60 MINS                          COURSE:  DESSERT
     CUISINE:  WORLD                               SERVINGS: 12 PIECES
     AUTHOR: Rajni Ram

 

 

 

 

 
 
    Ingredients:
 
    Bajra flour(Pearl Millet flour) 1.5 cups
    Almond flour 1/4 cup
    Baking powder 1/2 tsp
    Baking soda 1/4 tsp
    Desiccated Coconut 1/4 cup
    Brown sugar 1/2 cup
    Butter 100 gm softened
    Salt 2 pinches
    Black Currants a hand ful
    Vanilla essence 1/2 tsp
 
    Directions:
    In a bowl add softened butter(keep out of the refrigerator for 1 hr). To this add Brown         sugar and combine until smooth and creamy. In another bowl sieve the Bajra flour(Pearl Millet), baking soda and baking powder. To this add the Almond flour,Vanilla essence, desiccated coconut, salt and the Black Currants and mix well. Add this flour mix to the creamed butter and sugar mixture. Use your hand to combine them well to form a soft dough. Check picture for consistency. You will not need any form of liquid, just the said amount of butter will do. Now keep the kneaded dough in the refrigerator for 30 mins. Pre heat the oven at 180 C for 10 minutes. While the oven is on preheat, get the cookie dough out of the fridge and divide them into balls. Flatten them on your palms and place them on the baking tray lined with parchment or butter paper. Space them a little apart. I got 12 cookies from this dough, so baked 6 in one round and another 6 in the other. Bake at 180 C for 15 mins. Oven temperature are different for different ovens so keep a check from 12 mins. Remove the cookies carefully from the baking tray to a plate. The cookies will be soft when just out of the oven. Don’t worry they will turn crunchy on cooling completely. Enjoy the cookies with your favorite beverage. Cheers !!!
 
    STEPWISE RECIPE FOLLOWS:
1.  In a bowl add softened butter(keep out of the refrigerator for 1 hr). To this add Brown         sugar and combine until smooth and creamy. 
 

 

 
2. In another bowl sieve the Bajra flour(Pearl Millet), baking soda and baking powder. To this add the Almond flour,Vanilla essence, desiccated coconut, salt and the Black Currants and mix well.
 
 

 

 
3. Add this flour mix, little by little to the creamed butter and sugar mixture. Use your hand to combine them well to form a soft dough. Check picture for consistency. You will not need any form of liquid, just the said amount of butter will do.
 
 

 

 
4. Now keep the kneaded dough in the refrigerator for 30 mins. Preheat the oven at 180 C for 10 minutes. While the oven is on preheat, get the cookie dough out of the fridge and divide them into balls. Flatten them on your palms and place them on the baking tray lined with parchment or butter paper(picture not taken). Space them a little apart. I got 12 cookies from this dough, so baked 6 in one round and another 6 in the other. Bake at 180 C for 15 mins. 
 
 

 

 
NOTES:
 
1. Since I made this recipe completely on intuition cannot say now if brown sugar can be substituted with white sugar or jaggery. When I try this again with white sugar or jaggery I shall update the recipe here.
2. I have used store bough Almond flour, however almond meal/flour can be made at home by blanching almonds, removing the skin, drying them and then powdering them. 
3. Oven temperature are different for different ovens so keep a check from 12 mins. 
4. The cookies will be soft when just out of the oven. Don’t worry they will turn crunchy on cooling completely.
5. Also at this point i’m not sure if any other millet flour can be used for this recipe. I shall soon try it out and update here.
    
 
 

 If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

Easy 2 Way Muffins (Blueberry – Chocochip)

These Muffins are so easy to bake, the prep is easy too. By now you all know that when I choose to bake, it has to be something that is super easy and fuss free.

So here I am giving you a cup cake dough base which you can customize with your favorite add ins and toppings. These are good for breakfast or as a snack for kids snack box . The muffins can be stored in the refrigerator for upto a week and can be warmed in the oven before serving. 

In this recipe I have topped them with my homemade Paneer Grapes conserve for the blueberry muffin and creamcheese-chocolate topping for the chocochip muffins. There are no pictures to them as the topping came as an after thought. However, I will share the procedure for the cream cheese icing without pictures. As for the conserve, a separate post for it will follow soon.

 

This is one such recipe where I have not added wheat flour and stuck to just refined flour. Usually I do only wheat flour or mix of wheat and refined flour.

While you are here please try out my other super easy cake recipes like Blueberry cheese cake, Upsidedown Orange Vanilla cake, Apple tea cake, Nutella fudge brownies, and more…

 

        PREP TIME: 15MINS                                        COOK TIME: 20MINS

       TOTAL TIME: 35 MINS                                       CUISINE: INDIAN

        COURSE : DESSERT                                      SERVINGS: 12 nos

        AUTHOR: RAJNI RAM

 

 

 

 

 

 

 

Here is the recipe for the Muffins–

Ingredients :

Plain flour 2.5 cups

Sugar 1 cup

Baking powder 3 tsp

Baking soda 1 tsp

Salt 2 pinches

Buttermilk 1cup 

Oil  ( any unflavored oil) 4 tbsp

Butter melted 50 gm ( if using salted skip the salt)

Vanilla essence 1 tsp 

Eggs 2 ( refer notes)

 

Blueberries 125 gms

Chocochips 50 gm

 

Directions: 

In a bowl put in all the dry ingredients, that is flour, sugar, baking powder, baking soda and salt and whisk. 

In another bowl put in all the wet ingredients, that is the buttermilk, oil, butter, eggs and the vanilla essence and whisk. Preheat oven to 180 C.

Now slowly add the wet ingredients into the dry ingredients little by little. Combine nicely with a spatula no beater required. Now divide the dough into 2 equal halves. Add Blueberries to one half. Mix it in with very light hands. To another half add chocochip, stir it in light. Scoop the dough into muffin tins lined with muffin liners. Bake at 200 C for 20 minutes. Insert a skewer to check for doneness. Transfer the muffins into a tray to cool. Enjoy these homemade muffins with your favourite beverage.

For Cream cheese icing : in a bowl add 75 gm of cream cheese, 1/2 cup of icing sugar, 2 tbsp cocoa powder, and beat until smooth using an electric beater. The mixture to be smooth and thick and not thin or watery. Use this to top the muffin and enjoy. ( This step is optional and there are no pictures to this step)

 

STEPWISE RECIPE FOLLOWS:

1. In a bowl put in all the dry ingredients, that is flour, sugar, baking powder, baking soda and salt and whisk. 

 

 

2. In another bowl put in all the wet ingredients, that is the buttermilk, oil, butter, eggs and the vanilla essence and whisk. Preheat oven to 180 C.

 

 

3. Now slowly add the wet ingredients into the dry ingredients little by little. Combine nicely with a spatula no beater required. Now divide the dough into 2 equal halves.

 

 

4. Add Blueberries to one half. Mix it in with very light hands. To another half add chocochip, stir it in light. Scoop the dough into muffin tins lined with muffin liners. Bake at 200 C for 20 minutes. Insert a skewer to check for doneness. Transfer the muffins into a tray to cool.

 

5. To top the Blueberry muffins use a fruit conserve, preferably berryish and for the chocochip muffins any chocolate icing will do. To follow my style procedure for cream cheese chocolate icing is given above. This step is totally options. The muffins taste just as great even without the toppings.

 

 

NOTES:

1. I usually use Olive oil for baking, coconut oil or even refined oil work well.

2. While baking the eggs should always be at room temperature. It’s also recommended to have all ingredients at room temperature.

3. Unless a recipe demands chilled butter, always use melted butter for baking.

 

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.

 

 

 

 

 

Upside Down Orange Vanilla Cake (Eggless Recipe)

I have imagined creating this cake many times and finally got down to baking it recently. This cake requires small and firm Oranges that can be sliced with the peel. I spotted them at the store I buy my vegetables from and just grabbed them.

This is a simple recipe and an eggless one. Anyone can make this, no beating, no major whisking. You all know by now the recipes I choose to bake are mostly non-messy ones.

I am giving you a base here to which you can add anything you like, be creative, and yet you will have a beautifully moist cake every time. I have not infused the Orange sauce into the cake, but wanted them on top, and so made the upside-down version.

Being an eggless version it is different from other eggless cakes as I have not used condensed milk or flax egg, but one simple ingredient that we have in our refrigerators. Curd/ yogurt. Yes, that’s the base and I assure the cake will not taste of curd. 

While you are here check out my other cakes like Blueberry Cheesecake, Nutella fudge brownies, Apple cakeApple crumble, and more…

Here is the recipe for Upside down Orange Vanilla Cake. 

PREP TIME: 10 MINS                  COOK TIME: 40 MINS
TOTAL TIME: 50 MINS                           SERVINGS: 6
CUISINE:  WORLD FOOD                      AUTHOR: Rajni Ram

 

 

 

 

 

 

 

Ingredients for the topping:

Oranges 4  with a taut peel ( baby oranges are the best) sliced in circles.

Honey 3 tbsp

Butter 10 gms or 1 tbsp

 

Ingredients for Cake:

Maida ( refined flour) 1.5 cups ( 1 cup=150 ml)

Curd/ yogurt 1 cup

Sugar ( white) 3/4 of a cup

Baking powder 1 tsp

Baking soda 1/2 tsp

Oil ( refined oil or coconut oil) 1/2 cup

Vanilla essence 2 drops

The rind of 1 small orange grated (optional)

Requirement: Square or rectangle baking tin/tray

Directions for topping:

Slice the Oranges into thin circles and keep aside. In a pan place the butter and melt (take care not to overheat the butter). When the butter melts, add the honey and warm it, on low heat. Now place the Orange slices in the pan and cook for 2 minutes, until the oranges absorb the honey. Flip and cook on both sides ( 1 minute each side). We don’t want the Orange to overcook and lose shape. Put off the flame and allow it to cool.

 

 Directions for cake:

Preheat oven to 180 c for 10 minutes. Sift the flour and keep ready. In a bowl take the curd, add the sugar and combine until the sugar dissolves completely. Now add the baking powder and baking soda and set aside for 5 minutes. This makes the mixture to froth up and double in size.

After 5 minutes add oil to the curd mixture and combine well. Add the sifted flour and with a spatula or wire whisk combine nicely to form a batter. Add in the vanilla essence and grated Orange rind(if using) and combine lightly once again.

In a previously greased tray, arrange the Orange slices such that they cover the bottom of the tray. Now transfer the cake batter into the tray lined with Oranges and tap one gently. Place the tray in the oven and bake for 35 minutes at 180 C. Check for doneness or keep for a couple of minutes more, if a toothpick comes out sticky, don’t go beyond 5 minutes. Cool the cake for 30 minutes.  In case you have any sauce from cooking the oranges in honey remaining, you can pour it over the cake as soon as you turn it upside down. let it stand for 10 minutes before slicing.  Enjoy this refreshing cake with tea. 

 

STEPWISE RECIPE FOLLOWS:

1. Slice the Oranges into thin circles and keep aside. In a pan place the butter and melt. When the butter melts, add the honey and warm it, on low heat. Now place the Orange slices in the pan and cook for 2 minutes, until the oranges absorb the honey. Flip and cook on both sides.

 

2. Preheat oven to 180 c for 10 minutes. Sift the flour and keep ready.

 

3. In a bowl take the curd, add the sugar and combine until the sugar dissolves completely. Now add the baking powder and baking soda and set aside for 5 minutes. This makes the mixture to froth up and double in size.

 

4. After 5 minutes add oil to the curd mixture and combine well. Add the sifted flour and with a spatula or wire whisk combine nicely to form a batter. Add in the vanilla essence and grated Orange rind(if using) and, Vanilla essence and, combine lightly once again. ( I forgot to click a picture of adding the vanilla essence).

 

5. In a previously greased tray, arrange the Orange slices such that they cover the bottom of the tray. Now transfer the cake batter into the tray lined with Oranges and tap one gently. Place the tray in the oven and bake for 35 minutes at 180 C. Check for doneness. Remove from oven, and cool for 30 minutes. Now when you turn the cake upside down, the Oranges will be on top. 

 

 



 

 

NOTES:

1. The curd should not be very sour.

2. If using Orange rind(peel) gratings add only 1tsp of it, more quantity can make the cake turn bitter.

3. If any butter Orange sauce is remaining after cooking the oranges in butter, set aside. It can be used as a topping for the cake, pour it after you turn the cake upside down, that is on cooling for 30 minutes.

4. If you want to infuse the cake with this sauce then pour it while baking along with the batter. 

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

 

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

 

Oatmeal Cookies

Oatmeal Cookies are hearty and chunky cookies that are like granola bars in cookie form. Some days we are in a hurry or rush to get to work, and most times ignore our hunger pangs. This Cookie comes in handy. For those mid-morning or early evening hunger pangs this a healthy option to eat. Have fussy teenagers at home who skip breakfast for sleep????? Ideal cookie for them.

I am giving you such a simple recipe that one bowl and all the mentioned ingredients are what you need. No mess, mix up everything in a single bowl, scoop the cookie dough into a baking sheet, and done.

These cookies can be stored at room temperature for a week and stay good in the refrigerator for 15 days. I prefer to make them in batches that last me a week or a fortnight. They are very simple to make so I don’t mind the process of making them regularly.

This Cookie requires Almond flour/almond meal, which is not available at all stores. Amazon has it though and I ordered it from there. Regular flour will not work for these cookies and will make them doughy. These cookies are not the crunchy ones but the chewy type.

While you are here please check out my other recipes like Blueberry Cheesecake, Apple tea cake, Apple Crumble, Savoury Muffins, and more… 

 

Here is the recipe for Oatmeal cookie-

 PREP TIME: 20                                      COOK TIME: 30Mins
 TOTAL TIME:50 MINS                          COURSE:  DESSERT
 CUISINE:  WORLD                              SERVINGS: 12 PIECES
 AUTHOR: Rajni Ram

 

 

 

 

Dry Ingredients:

Oats – 1 1/4 cup Instant or rolled (refer note1)

Almonds 1 handful or 50 gm 

Cashewnuts 1 handful or 50 gm

Walnuts 1 handful or 50 gm

Raisins 1/2 cup

Almond flour 3/4 cup (refer note2)

Cinnamon powder 1 tsp

Baking powder 1/2 tsp

Desiccated coconut 1/4 cup

 

Wet Ingredients:

Dates 100 gm pitted or 15 numbers after pitting

Hot water 1/4 cup or just enough to soak the dates

Honey 3 tbsp

Egg 1

Coconut oil or Olive oil 3 tbsp

Vanilla essence (optional)

 

Directions:

Soak the pitted dates in hot water, just until they are submerged. Preheat oven to 180 degrees for 10 minutes. While the oven is getting hot let’s get the Cookie dough ready. Take the instant Oats and dry roast them on low flame for 3 minutes. We don’t want to brown them, but just make them a little crisp. Keep feeling the oats with your fingers, when they hot enough and your fingers can’t stand the heat, switch off the flame and let it cool while we get other things ready. Dry roast the Almonds, Cashewnuts, and walnuts, cool them slightly, and pulse them a single time in the blender. We want them to be partly broken.

The dates would have softened by now. Take a spatula or wired whisk and mash it to a smooth puree. Add all other ingredients mentioned under wet ingredients and combine well with a spatula. Add the dry ingredients to this mixture and mix well, such that all are well integrated. Now what you have at hand is a thick batter. 

Line a baking tray with parchment paper or baking paper and grease lightly. Now with an ice cream scoop or a deep round spatula scoop the batter and place them on the baking sheet, giving an inch distance(these cookies do not spread much) between them. Bake at 180 degrees for 30 minutes or until they turn golden brown. Do the skewer/toothpick test if in doubt. (prick through the center, if it comes out clean without any batter, the cookie is done). Enjoy the cookies with a hot cup of coffee, tea, or hot chocolate. Bon Appetit.

 

STEPWISE RECIPE FOLLOWS:

1. Soak the pitted dates in hot water, just until they are submerged. Preheat oven to 180 degrees for 10 minutes. Take the instant Oats and dry roast them on low flame for 3 minutes. Keep feeling the oats with your fingers, when they hot enough and your fingers can’t stand the heat, switch off the flame and let it cool.

 

2.  Dry roast the Almonds, Cashewnuts, and walnuts, cool them slightly and pulse them a single time in the blender. We want them to be partly broken.

 

3. Now take a spatula or a wired whisk and mash the dates to a smooth puree. Add all other ingredients mentioned under wet ingredients and combine well with a spatula. 

 

4. Mix in the dry ingredients into this mixture and combine well until all are well integrated. We will have a sticky dough.

 

5.  Line a baking tray with parchment paper or baking paper and grease lightly. Now with an ice cream scoop or a deep round spatula scoop the batter and place them on the baking sheet, giving an inch distance(these cookies do not spread much) between them. Flatten the cookies with a spatula slightly. Bake at 180 degrees for 30 minutes or until they turn golden brown.

 

 

 

NOTES:

1. I have dry roasted the Oats as they are the instant ones. If using rolled oats, roasting is not required.

2. Almond flour can be made at home also by blanching almonds, dry them, and then grinding to a fine powder.

3. If one doesn’t mind the skin of the almonds they can be directly ground to a fine powder.

4. I have added the Cinnamon powder at the end along with the dry ingredients.

 

Vegetable Manchurian (With Gravy)

Who doesn’t like Vegetable Manchurian? This is the most Indianised Chinese dish, that has been customized to the Indian palette. The dry version of this dish aka Vegetable Manchurian dry is one of the most popular Starters offered at all weddings, get-togethers, parties, and the like. This also happens to be my most favourite starter.   I also have a recipe on this blog for Fried rice with these dry Manchurians, do check it out. The only difference is that I have used Cauliflowers instead of cabbage in the fried rice recipe. Fried rice and Manchurian with gravy are a match made in heaven, so do try out the combination from the recipes in my blog.

This is a no-fail recipe and turns out well every time that I make it, which is why I make it frequently. In this recipe, I have used 1 whole medium-sized cabbage( oh yes that’s how much we like this dish), one can customize it as per their requirements though.

While you are here please do check out my other Indo Chinese recipes like Schezwan fried rice(with Soya chunks), Cauliflower fried rice and other dessert recipes like Pineapple jam tarts and Apple crumble.

Here is the recipe for Vegetable Manchurian(with gravy) for you-  

 

   PREP TIME: 20 Mins                      COOK TIME: 40 Mins
   TOTAL TIME:60Mins                       COURSE:  MAIN
   CUISINE:  FUSION                         SERVINGS: 5
   AUTHOR: RAJNI RAM

 

 

 

   Ingredients for the Manchurian dough:

   Cabbage 1 medium-sized (shredded)

   Carrot 1 (shredded)

   Spring onions 1 bunch chopped finely

   Onion 1 finely chopped

   Green chillies 2 finely chopped 

   Ginger 1/2 inch piece finely chopped

   Salt as per taste

   Pepper powder 1 tsp

   Maida 1/2 to 3/4 of a cup

   Rice flour 1/4 cup

 

   Ingredients for the gravy:

   Garlic 3 cloves finely chopped(reserve some for garnish)

   Ginger 1/2 inch piece

   Green chillies 2 finely chopped

   Spring onion greens 1 tbsp finely chopped

   Onion 1 small finely chopped

   Tomato puree 1/4 cup or puree of 1 large Tomato

   Green Capsicum 1/4 of a whole chopped medium-sized

   Red Bell pepper 1/4 of a whole chopped medium-sized

   Tomato sauce 2 tbsp

   Chilli sauce 2 tsp(add for more spice)

   Soy sauce 1 tbsp

   Vinegar 1 tbsp

   Cornflour 2 tbsp

   Salt as required

   Pepper powder 1tsp

   Oil for frying the Manchurian

   Directions to make the Manchurian:

In a bowl take the shredded Cabbage, add to it rest of the vegetables like shredded carrot, spring onions, onions, green chillies and ginger. Add salt and pepper powder and combine well using your fingers. Now add Maida/refined flour, followed by rice flour and combine nicely. It needn’t become a dough, but you should be able to form a ball that doesn’t go flat or break. Now divide the mixture into lemon sized balls( I got around 20 of them with this quality). Heat oil in a wok or Kadai and fry the balls in medium heat until a golden brown. Keep them aside.

 

Directions for making the gravy:

Heat oil in a pan and add the finely chopped green chillies, ginger and garlic to it. Saute for 30 seconds. Now add the spring onion greens and saute. Add the onions and continue to saute, until the sweat a bit. Remember all sauteeing to be done in high heat and with constant stirring. Now add the tomato puree and cook for a minute. Add salt and pepper powder and continue to cook for another minute. When the raw smell from the tomato puree is gone, drop in the both the Red and Green capsicum. Saute for another 30 seconds. You can add a teaspoon of sugar at this stage(optional). Now add the tomato sauce, followed by the red chilli sauce. Stir nicely. Now add the soya sauce followed by Vinegar, stir and cook for a minute. Prepare the cornflour mix by adding 1/2 cup water to 2 tbsp of cornflour. Pour this mix into the prepared sauce and stir continuously for a minute. Now dilute the sauce to the consistency you prefer by adding water. I have added 1 cup as I like a thick gravy. Simmer for 2 minutes on low heat and the gravy is ready. Now arrange the Manchurian balls in a serving dish and pour the gravy over it. Enjoy hot with any Fried rice varieties. Bon Appetit. 

 STEPWISE RECIPE FOLLOWS:

1. In a bowl take the shredded Cabbage, add to it rest of the vegetables like shredded carrot, spring onions, onions, green chillies and ginger. Add salt and pepper powder and combine well using your fingers. 

 

 

 

2. Now add Maida/refined flour, followed by rice flour and combine nicely. Now divide the mixture into lemon sized balls( I got around 20 of them with this quality). Heat oil in a wok or Kadai and fry the balls in medium heat until a golden brown. Keep them aside.

 

 

 

3. Heat oil in a pan and add the finely chopped green chillies, ginger and garlic to it. Saute for 30 seconds. Now add the spring onion greens and saute. 

 

 

 

4. Add the onions and continue to saute, until the sweat a bit. Remember all sauteeing to be done in high heat and with constant stirring. Now add the tomato puree and cook for a minute. Add salt and pepper powder and continue to cook for another minute.

 

 

 

5.  When the raw smell from the tomato puree is gone, drop in the both the Red and Green capsicum. Saute for another 30 seconds. Now add the tomato sauce, followed by the red chilli sauce. Stir nicely. Now add the soya sauce followed by Vinegar, stir and cook for a minute. 

 

 

 

6. Prepare the cornflour mix by adding 1/2 cup water to 2 tbsp of cornflour. Pour this mix into the prepared sauce and stir continuously for a minute. 

 

 

7. Now dilute the sauce to the consistency you prefer by adding water. Simmer for 2 minutes on low heat and the gravy is ready. Now arrange the Manchurian balls in a serving dish and pour the gravy over it. Enjoy hot with any Fried rice varieties.

 

 

Notes:

1. The gravy for any wet Manchurian is the same, so one can experiment with other vegetables like Cauliflower, Potato, Brocolli, Soya Chunks beside others. If you make Manchurian with any other interesting vegetable do let us know. We love learning.

2. I usually make a slightly thick gravy as that’s how we like this dish. If you prefer a lighter one, feel free to dilute the gravy by adding little warm water.

3. If you make an excess of the Manchurian balls, don’t fret, as you can mix them ina onion tomato paste, add some spices, add Schezwan sauce and get it to the consistency of a dry paste. Toss in the balls into this paste, mix nicely and stir fry and you have a dry Manchurian at hand???? to relish.

  

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

 

 

Apple Cake (Tea Cake)

Until recently I did not know that such delicious cakes could be made using Apples. I mostly stuck to making the Apple Crumble. I came across this recipe some time ago, and as you know I have to try it thrice without errors for it to feature on the blog. So here is the recipe that is foolproof, also no whisking, just mixing, so mess at all.

This cake has a very delicate flavour and is a crumbly cake, it is very light and a great tea time cake. What more, it is healthy and kids will love it( you could just drizzle chocolate sauce or Nutella over it for them). It tastes best when warm and keeps good for 2 days at room temperature. Just warm before you serve and it is fresh again.

The apple slices that you see in the picture make it look sophisticated, but it is not such a difficult cake to make. The apple slices on top can be excluded altogether, as the cake batter has them already, but I like them with a lot of apples and the glaze and hence I make it this way.

While you are here please check out my other cake recipes like                     Blueberry Cheesecake, Nutella Fudge brownies, Apple Crumble and Pineapple Jam Tart. 

Here is the recipe of Apple Cake for you-

      PREP TIME: 20 Mins                                          COOK TIME: 40 Mins
     TOTAL TIME:60Mins                                           COURSE:  DESSERT
     CUISINE:  WORLD FOOD                                  SERVINGS: 6
     AUTHOR: Rajni Ram

 

 

 

Ingredients for coating apples:

Apples 3 large( any variety) cut half to cubes and half of them in slices.

Cinnamon powder 3 tsp( divided)

Butter 3 tbsp ( divided) 

Sugar 2 tbsp (divided)

Dry Ingredients:

Flour/ Maida 1.5 cups 

Baking powder 2 tsp

Salt 1/2 tsp

Wet Ingredients:

Butter 60 gm melted

Oil ( refined) 1/2 cup

Eggs 2

Sugar ( white) 3/4 cup

Vanilla essence 1 tsp

Glaze:

Honey 2 tbsp.

Directions: 

First, peel the apples and chop 1 1/2 apples to small cubes and another 1 1/2 to slices. Pug them in two separate bowls.

Divide and add the cinnamon powder, butter, and sugar between both the bowls equally and mix. Set aside.

Preheat the oven to 200 c and start preparing the cake batter.

Put all the dry ingredients in one bowl and mix well.

In another bowl combine all wet ingredients( refer to ingredients above)Now add the wet ingredients to the dry ingredients and combine nicely using a spatula. No electric beater required. Once nicely combined, mix in the apples chopped to cubes to the batter and mix gently.

Grease a baking tray and line it with parchment paper/ baking paper. Pour the batter into the tray, tap it once gently and place it in the oven. Bake at 200 C for 50 minutes or until a toothpick comes out clean. Once done remove from oven and leave to cool down a bit. Cut when still warm and serve. The delicious Apple cake is ready to serve.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients.  Chop 1 half of the Apples to cubes and the other half to slices. Put them in 2 separate bowls.

2. Divide and add the butter, cinnamon powder, and sugar in both bowls, mix nicely and set aside.

 

3. Preheat oven to 200 C. Now put all dry ingredients in a separate bowl and mix.

 

4. Take all wet ingredients in another bowl and combine well. Now mix the wet ingredients to the dry ingredients and combine well.

 

 5. Now add the cubed apples to the batter and fold gently. Grease a circular cake mould and line with parchment/baking paper. Now scoop in the batter into the mould.

 

6. Take the sliced apples and arrange them like a fan on the batter. Now it is ready to be popped into the oven. Bake at 200C for 50 minutes or until a skewer comes out clean.

 

Allow it to cool for 5 minutes and apply the honey over it with a brush and cool it. The honey gives the apples a beautiful glaze. Serve them a little warm.

 

NOTES:

1. Any variety of apples can be used for this recipe.

2. This cake has a crumbly texture, you will know if you look at the picture. It is super moist.

3. It holds good for 3 days at room temperature, for long storage put it in the fridge and warm just before serving.

4. It is also a good snack box idea for kids as it can be made ahead, just remove from the refrigerator, warm it and allow it to sweat, then pack.

5. This cake can be made without the sliced apples on top too. Just mix the chopped apple and scoop mixture into the baking tin/ tray and bake. 

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

 

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

 

Gobi/Cauliflower Fried Rice

This is a fusion recipe and I usually make it by stir-frying the Cauliflower, but this time I tweaked my own version of the recipe a little and first made a dry Manchurian of the cauliflower and then incorporated it into the fried rice. This is a complete meal and you won’t have to make any accompaniments to go with, as the cauliflower is curried. Usually, a wet Manchurian is served with Fried rice, but here the Manchurian is incorporated into the rice, so just by itself it is a meal.

Apart from the cauliflower Manchurian, I have added the usual Fried rice vegetables as well like Carrots, French Beans, Capsicum etc, had to skip the Spring onions as I couldn’t get hold of it when I planned to make this dish. Never the less, the rice tastes just as good. 

I have used regular rice and not Basmathi as I find that Basmathi and Chinese flavours do not go very well. Jasmine rice can be used in place of regular rice if you prefer. Fried rice varieties like this one and Schezwan Fried rice with Soya chunks are my go-to food during weekends as just one dish makes everyone happy, and I get time to do some baking.

While you are here I request you to check out my other recipes such as Schezwan Fried Rice, Schezwan Sauce,  Creamy Tomato Pasta, Nutella fudge Brownies, Apple Crumble and more…

Here is the recipe of Gobi Fried Rice for you—

PREP TIME: 20 Mins                                         COOK TIME: 40 Mins
 TOTAL TIME:60Mins                                          COURSE:  MAIN
 CUISINE:  FUSION                                             SERVINGS: 5
 AUTHOR: Rajni Ram

 

Ingredients for Manchurian:

Cauliflower 1 medium-sized, cut into florets

Rice flour ½ cup

Corn flour ¼  cup

Salt as required

Red chilli powder 1 tap

Pepper powder 1 tsp

Water 1 tbsp approx.

Onion 1 large

Tomato 1 medium 

Tomato sauce 1 tbsp

Red chilli sauce ½ Tbsp

Garlic 5 cloves finely chopped

Green chillies 3 finely chopped(divided)

Oil for frying

Ingredients for Fried Rice:

Rice precooked and cooled (spread and cool on a plate, drizzle little oil)

Carrot 1 chopped finely

French Beans a few chopped finely

Capsicum 1 small chopped finely

Salt as required

Sugar 1 tsp

Soya sauce 1 tbsp 

Pepper powder ½ tsp 

 

 

Directions for Manchurian:

Boil 1litre water. Take the cauliflower florets in a large vessel, add 1 tsp st and ½ tsp turmeric powder and pour the boiling water over it. Cover the vessel and let it stand for 10minutes. Now drain all water and cool the florets. On cooling add the Rice flour, followed by Corn flour, add salt, red chilli powder, pepper powder and toss nicely with a spatula or using your fingers. Take approximately 1 tablespoon water and sprinkle it over the flour and cauliflower mixture. Now nicely mix them all together. Adding 1 tbsp water helps the flours to stick to the Cauliflower. Heat oil for frying in a Karahi and fry the Cauliflowers nice and crisp. Drain in absorbent paper and keep aside.

 In a wok/karahi take some oil and heat. Put in the finely chopped garlic and saute for 30 seconds. Add the green chillies and saute for another 30 seconds. Transfer the sauteed garlic and chilli to a plate. Now put the onion and 1 green chilli into a blender and grind to a smooth paste. Remove and blend the tomato into a smooth puree. Now in the same wok heat the oil and drop in the onion paste. Fry nicely until light brown. Now add the tomato puree and mix well. Cook the onion tomato paste on high flame and start drying out the moisture. When most of the moisture has evaporated add the Tomato sauce, Red chilli sauce, salt and red chilli powder and stir nicely. The sauce should be semi-dry. Now add the fried cauliflower florets to this sauce and toss nicely, such that the sauce coats the cauliflower well. The Manchurian is ready. Set it aside.

Directions for Fried Rice:

Pre-cook rice. Spread it on a plate, drizzle some oil and cool. Now in a wok heat some oil. Over a high flame saute the capsicums first for 1 minute. Now add the chopped beans and carrot and stir fry for a minute. Add a teaspoon of sugar while stir-frying. Now add the salt, pepper powder and saute for another minute. Now its time to add the cooked and cooled rice. Add it little by little and mix nicely. Add a tablespoon of Soya sauce and give everything a nice stir, so that the Soya sauce mixes in. Now add the Manchurian to rice and toss well. Finally, mix in the sauteed chillies and garlic to the Fried rice. The Gobi fried rice is ready to serve.

 

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Chop cauliflower to florets, cook rice and cool as directed. Take the cauliflower florets in a large vessel, add 1 tsp st and ½ tsp turmeric powder and pour the boiling water over it. Cover the vessel and let it stand for 10minutes. Drain the water and cool the florets.

 

2. Add the rice flour and cornflour along with salt, red chilli powder, pepper powder and toss well. Add a tablespoon of water and mix nicely. It should be a dry mixture, the flours must stick to the florets. 

 

3. Heat oil in a wok/karahi for deep frying and fry the cauliflower florets until crisp. Drain excess oil on an absorbent paper and set aside.

 

4. In a wok/karahi take some oil and heat. Put in the finely chopped garlic and saute for 30 seconds. Add the green chillies and saute for another 30 seconds. Transfer the sauteed garlic and chilli to a plate.

 

 

5. Put the onion and 1 green chilli into a blender and grind to a smooth paste. Remove the paste, and blend the tomato into a smooth puree. Now in the same wok heat the oil and drop in the onion paste. Fry nicely until light brown. Now add the tomato puree and mix well. Cook the onion tomato paste on high flame and start drying out the moisture.

 

 

6. When the mixture is almost dry, add the Tomato sauce, Red chilli sauce, salt and red chilli powder and stir nicely. The sauce should be semi-dry. Now add the fried cauliflower florets to this sauce and toss nicely, such that the sauce coats the cauliflower well. Set the Manchurian aside.

 

 

7. In a wok, heat oil and add the chopped beans and carrot and stir fry for a minute. Add a teaspoon of sugar while stir-frying. Now add the salt, pepper powder and saute for another minute. 

 

 

8. Now add the rice little by little and mix well. To this add the soya sauce and mix again, such that all the contents are well integrated. Now add the Manchurian to the rice and toss nicely. Follow this up by adding the sauteed green chilli and garlic. Toss again. The Gobi Fried rice is ready to devour.

 

 

 
 
NOTES.

 

1. The same recipe of Manchurian works well if you want to make dry Gobi Manchurian. If using the recipe only for Manchurian then add the sauteed chillies and garlic after to have mixed the florets with the sauce.

2. In case you add more water while mixing the flours with the florets and the flour is not sticking to the florets add in extra flour.

3. While making the fried rice I have not added any chilli powder. Only pepper powder has been added, as all other spices are there in the Manchurian. If you prefer more spice, feel free to add more.

4. Sugar is added while sauteeing vegetables so that they retain the colour and cook well.

 If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 
 
Special Note:
To make this Fried rice with Baby Corn, pressure cook 2 packs approximately 200 gm for 3 whistles. Once pressure releases drain water and cool completely. Once cool add 1tsp red chilli powder, 1 tsp turmeric powder, 1 tsp coriander powder, required salt and juice of half a lemon, i tsp oil and 1 tbsp cornflour and marinate for 30 minutes. Fry these in oil until crisp and add to the Fried rice instead of Cauliflower.
 

 

 

 

Creamy Pink Sauce Pasta

Well, who doesn’t love pink Pasta? Yes, pink pasta. Usually, pink pasta is made with a combination of white sauce and tomato pasta sauce. In this recipe, I have used a lot of tomato puree and milk, some cream, and loads of Parmesan cheese. The sauce is extremely slurpy and delicious. The sauce can be used as it is or one can add-in as per their preference.

I am also letting you into a little secret of how restaurants get that creamy texture. I have also used Pangritato(toasted bread crumbs) which takes this dish to a completely different level. This Pasta sauce is very easy to make and the dish gets done very quickly.
I  have used Spaghetti and a few pieces of Macaroni just for some aesthetic effect and nothing else. You can avoid it completely, or use only Macaroni instead of Spaghetti or use both like I did. Children are sure to love this recipe and adults too and the bowl will be clean.
The use of parmesan cheese gives a nice sharp taste to the sauce. Feel free to add other herbs like Basil, I have used only Italian seasoning.
While you are here visit other recipes of mine like Schezwan Fried rice,
 Homemade Schezwan sauce, Apple Crumble, Blueberry cheesecake, and more…
Here is the recipe of Creamy Tomato pasta for you–
PREP TIME: 20 MINS                                          COOK TIME: 20 MINS
TOTAL TIME: 40 MINS                                        SERVINGS: 4
 CUISINE:  WORLD FOOD                               AUTHOR: Rajni Ram

 

Ingredients:
Spaghetti 1 packet (300 gm)
Macaroni 1 handful(optional)
Tomato puree 200 to 250 ml
Cream (medium or high fat) 1/2 cup
Milk 1 cup
Parmesan cheese 1 cup and a little more
Bread slice 1(for the Pangritato)
Pepper powder 1 tsp
Red chilli powder 1 tsp
Garlic 5 pods crushed
Onion 1 finely chopped
Chilli flakes 2 tsp(divided)
Oregano or Italian seasoning 2 tsp(divided)
Cilantro/Coriander leaves finely chopped 2 tsp
Olive oil/butter 2 tbsp
Directions:
Cook the pasta aldente( a little undone- just put off the flame 2 minutes than the recommended time on the pasta packet). Reserve 2 cup of the water in which the pasta cooked and drain the remaining. Pour cold water over pasta, drain it completely and place the pasta in a colander.
Put 1 tsp of chilli flakes and Italian seasoning in 1 cup of the reserved pasta water and pour this water over the pasta in the colander, the water will drain away but the flakes and the seasoning will stick to the pasta. This step is what gives that flavouring in restaurants( 1 secret revealed).
Now in a wok or pan add 2 tbsp Olive oil/butter and heat. add the crushed garlic and saute for 30 seconds and add the onion. Continue to saute until the onions turn transparent. Now reduce the heat and pour in all other ingredients into the pan, like tomato puree, cream, milk and 3/4 cup of parmesan cheese. Stir the contents nicely over a medium flame until the cheese melts completely and the sauce starts bubbling. Add the reserved cup of pasta water to the sauce and dilute it, this is what gives the sauciness when the sauce becomes thick again( secret 2 revealed????). Now add the pepper powder, red chilli powder and salt to the sauce and continue to cook. The sauce will now become dense ad thick if it’s too thick then dilute again by adding 1/4 cup water. The sauce should be thick and stick to the pasta and not run all over it. Now add the cooked pasta to the sauce and mix nicely. The sauce should have covered all the pasta nicely. Now add the chopped Cilantro, Italian seasoning and top up with the remaining Parmesan cheese, cover and cook for a minute. Put off the flame and serve immediately. Yummy saucy pasta is ready. Enjoy. Bon Appetit.
For the Pangritato: Toast one bread slice with a little butter until crisp and powder it. this powder is Pangritato, basically toasted bread crumbs.
They are used a lot in  Italian cooking.

 

STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients.
Cooking the pasta perfectly- Take about 2 litres of water in a big vessel( I prefer a flat and broad one) and boil it. When it begins to boil add a teaspoon of salt(reduce heat before you add salt or the boiling water will overflow), a teaspoon of oil and add the pasta. Keep stirring and cooking it and keep checking in between if it is done. Remember that you have put off the flame while it’s still a little undone or let’s say when it is 3/4 done. Remember to reserve 2 cups of this water and drain the rest. Immediately pour some cold water over the pasta and drain it. Place the pasta in a colander. Add 1 tsp of red chilli flakes and oregano seasoning to 1 cup of the reserved pasta water, a pinch of salt and pour it over the pasta that is cooling. This step ensures that the pasta is full of flavours.

 

2. In a wok/pan add 2 tbsp butter or olive oil and heat. Add the crushed garlic and saute for 30 seconds. Now add the onions and saute until they turn translucent.

 

3. Now reduce the flame to low and add the tomato puree, cream, milk and 3/4 of the  Parmesan cheese and cook until the cheese melts. Keep stirring. The sauce will thicken. Now pour the remaining pasta water or regular water is fine too if you don’t have enough pasta water and dilute the sauce.

 

4. Now add the salt, red chilli powder, pepper powder, chilli flakes and simmer the sauce until it thickens again. Now put in the pasta into the sauce and mix it nicely, the movement should be from bottom to top so that the sauce spreads evenly over the pasta.

 

5. Finally, reduce the flame and top up the pasta with the remaining cheese and cook covered for a minute until the cheese melts. Now put off the flame and add the Pangritato. Enjoy this yummy pasta piping hot.

 

NOTES:
1. For any pasta recipe to turn out well, cooking the pasta carefully is very important.
2. Zucchini, Broccoli, Red onions etc can be added to the sauce. if adding them, add after sauteeing the onions and saute them also for 3 minutes.
3. If Parmesan is not available Cheddar also can be used, but definitely, there will be a difference in taste.
4. The sauce I made was just enough to put the pasta in, you can make more if you like it very saucy.
5. If you forget to reserve the pasta water, it is fine. Just continue with regular water or vegetable broth if you have.
6. I have added Macaroni only for the aesthetics, it fine if the recipe is made without it too.
If you tried this recipe and liked it please comment below. I would love to hear from you.
 
If you want the recipes emailed to you leave your id in the homepage near the????
icon. Whenever we have a new post the recipe will be mailed to you. Thank you for showing interest in Rajjo’s Kitchen.
 

Blueberry Cheesecake (Baked)

This is an epic post because I love Blueberries(any berry for that matter) and I  have perfected this Blueberry cheesecake finally. And for a recipe to feature on my blog, I should have perfected it before I put it out before you, and that is when I have tried it out 3 times without any mishaps. 

Over the years I have tried this recipe quite many times and it would taste fine but,  consistency wise there would be some glitch or the other. Also in India, we don’t get fresh Blueberries very often, and even if we do they are expensive. So in this recipe, I have used dried Blueberries that are available in all departmental stores. I wanted to give you a recipe in which things are accessible. The Cream Cheese I have used here is also available at all outlets with a Chiller isle. The recommended one is Philadelphia Cream cheese but I have not used that, just to try if other brands work fine, and yes they do. 
This Cheesecake turning out so well is a dream come true for me, as its always been my wish to make one. Since I love berries I have loaded my Cheesecake with a lot of them, one can reduce the quantity too if they desire. 
This recipe is a no-mess, one-bowl recipe so not much of clean up is required. It is light and creamy with a blueberry topping. The thing about them being baked is that they hold well at room temperature, but since I am using a blueberry topping I had to refrigerate for 2 hours. The topping is just an option and is not at all mandatory.
I have simplified the recipe quite a bit. In this recipe, I’m giving stepwise instructions directly.
 
while you are here please try my other recipes like Apple Crumble, 
Pineapple Jam tarts, Nutella fudge brownies, Berry Smoothie Icecream, and more…
 
Here is the recipe of Blueberry Cheesecake for you-
 

 

     PREP TIME: 20 Mins                                          COOK TIME: 40 Mins
     TOTAL TIME:60Mins                                           COURSE:  DESSERT
     CUISINE:  WORLD FOOD                                  SERVINGS: 6
     AUTHOR: Rajni Ram
Ingredients for Base:
 
 Marie Biscuit 1 sheet(20 nos)
Unsalted butter 100 gm
Sugar 2 tbsp(powdered or fine sugar)
 
Ingredients for Filling:
 
Creamcheese 320 gm softened(keep out of the refrigerator for 1 hour)
Plain flour/Maida 1 tbsp
Sourcream/Curd 1/3 cup
White Sugar 1/2 cup 
Vanilla extract 1.5 tsp
Zest of Lemon- Grate the rind of one whole lemon
Eggs 2
Blueberries(dried) 250 gm (soak in warm water for 30 mins and drain the water)
Icing Sugar for dusting(optional) (refer note2)
 
* Reserve some blueberries(unsoaked) for later.
 
Ingredients for Blueberry topping/Sauce:
 
Blueberries(dried) 1 cup (soaked for 30 mins in warm water and drain water)
Sugar1/4 cup
Cornflour 1 tbsp
Lemon Juice 1 tbsp
Butter 1 tbsp
Blueberry preserve 3/4 of a 240 gm bottle(around 180 gm) 
 
Directions for Sauce:
Place the Blueberries and remaining ingredients(except the preserve) in a saucepan and cook over medium flame. Bring them to a simmer and cook until few of the blueberries burst, around 3 minutes. Keep stirring. Now add the preserve ad stir again. The sauce will come together and become jammy. Remove from flame and cool completely.
Directions for Base:
1.Grease or spray a round baking tray/mould with oil and line with parchment paper/butter paper. Place the biscuits in a blender and powder them. Add the butter and sugar to the powdered biscuits and blitz again. It should look like wet sand.
2. Put this mixture into the baking mould and using something flat press it down into the base and also rise in the sides, as this is going to hold the filling and topping, it needs some height. See pictures for reference.
 

 

 
Directions for filling:
 
1. Firstly preheat the oven to 160 C or 320F. Now start making the filling. Beat Creamcheese(just a spatula will do, stand mixer or electric beater not required, remember I said it a one-bowl recipe????) until smooth, it need not become fluffy. Now add the flour and beat again until just combined.
 
 
2. Add sour cream/curd, sugar, vanilla and the lemon zest and beat until combined. Add the eggs one by one beating in between, until just combined. Do not overbeat.
 
 
3. Now ensure you have drained all water from the soaked blueberries and add the berries to the cream cheese batter and fold gently. Now pour this batter into the prepared base and top with the reserved unsoaked blueberries.
 

 

4. Bake for 40 minutes at 180 C or until the cheesecake is set, but the middle of the cake should wobble when you shake it and when you stick in a toothpick it should come out clean. There can be little cracks on the cake, so don’t worry.
Baked Cake

 

 
5. Cool the cake completely and spread the Blueberry sauce over it( the sauce might have thickened, just microwave it for 20 seconds and it will be spreadable again). Refrigerate for 2 hours and its ready. Enjoy the Berrilicious flavour. Bon Appetit.
 
  
 
NOTES:
1. If using Fresh Blueberries use 1/2 cup sugar for the filling and the entire bottle of the preserve.
2. Topping the cake with Blueberry sauce is optional. If not topping it dust icing sugar over the cake before storing.
3. Try using a spatula for beating as we don’t want the batter to air up and rise. If the batter becomes fluffy, the cake will rise while baking and then go limp on removing it from the oven.
4. If topping the cake with sauce, don’t forget to refrigerate it, only then the topping will set, otherwise when you cut the cake it will drop everywhere.
 
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 
 
 
 
 

Schezwan Fried Rice (Soya Chunks)

Schezwan fried rice is an Indo Chinese recipe and is similar to Chinese Fried Rice. Schezwan Sauce imparts a lovely flavour to this dish.

Well, I had this dish a couple of years ago at a Chinese Restaurant near our house, where they served amazing Indo Chinese food. It was our monthly haunt and their flavours were so rustic.  I loved their Phad Thai Noodles and can still remember the flavour when I think of it. But for some reason, this jaunt shutdown and we( my daughter and I) were so disappointed. This is what prompted me to learn this recipe.
Well for years I made it using store-bought Schezwan sauce and one day I  thought why not give the Sauce a try. Well, it turned out so amazing and it’s the simplest thing to make. Once you taste this you’ll never go back to the store ones again.
What’s more, this Schezwan Sauce(for recipe click here) can be used for stir fry vegetables too. I have used Chinese five-spice powder, which I made at home too. So this dish is an out and out “from the scratch” dish.
I have used regular rice and not Basmathi. I feel that Chinese flavours and Basmathi do not go well. Instead of regular rice Jasmine rice can be used too. In this recipe I have used Soya chunks majorly and little vegetables. Soya bean is high in fibre and protein. In all, it makes this dish a”meal in a bowl” sort where you don’t need to make anything else to go with. If the Schezwan Sauce is ready this dish can get done in 15 minutes excluding the rice cooking time.
On a lazy day, this is a good option as once the rice is cooked(which you can put in a cooker for 3 whistles if using pot in pot method or separately too), just stir fry the veggies, is the sauce and add the rice and it’s done. The Schezwan sauce once made stays good for 10 to 12 days in a refrigerator, so can be made ahead.
This dish can also be given to kids in the lunch box, and please be sure to send more and all other kids at school are going to demand some????.
While you are here please check out my rice other recipes like Masala Rice, Flavoured Rice, Coconut Rice, Coriander rice, Lemon Rice etc;
Here is the recipe of Schezwan Soya chunks fried rice:
PREP TIME: 15Mins                                      COOK TIME: 15 Mins
TOTAL TIME: 30Mins                                     COURSE:  MAIN
CUISINE:  FUSION                                         SERVINGS: 5
AUTHOR: Rajni Ram

 

Ingredients:
Rice 1 cup
Soya chunks 100 gm or around 15 pcs
carrot 1/2 of 1 whole finely chopped
Spring onions 1/2 of 1 bunch(onions included) finely chopped
Beans 5 finely chopped
Capsicum 1/2 of 1 whole finely chopped.
Ginger Garlic paste 1 tsp ( or crush fresh ones)
Schezwan sauce 1.5 tbsp
Oil for Sauteeing. Sesame oil/refined oil
Directions:
Pre-cook the rice. The rice should be nicely done but grainy. So as I say in all my rice recipes, cook and spread out the rice, drizzle some oil over it.
Take water in a saucepan and bring it to a boil. Once the water starts boiling put off the flame and drop the Soya chunks in it and cover for 3 mins. The water should cover all the chunks. After 3 minutes drain the water and cool the soya chunks. Once they cool rinse them in cold water and squeeze out the water. Repeat this process 3 times to remove all processed impurities from the chunks, and set aside.
Now take oil in wok/karahi and heat. Increase the flame to high and drop in the spring onion and saute, after 30 seconds add the ginger garlic paste and fry for 30 seconds. Now add the capsicum and saute for a minute. Sauteing should be on high flame throughout. Now add the soya chunks into the Kadai after squeezing out any remaining water and saute well for 2 minutes. Add salt and put in the chopped carrots and beans and saute for a minute. Now put 1.5 tablespoons of the prepared Schezwan sauce into sauteed vegetable and mix well. Stir fry for 30 seconds. If you find the mixture to be very dry, add 1 tbsp of water and stir. Now add the pre-cooked rice little by little and mix well. Taste and adjust salt and spice. If sensitive to spice use only 1 tbsp of the sauce. Yummy Schezwan fried rice is ready. If using store-bought Sauce add 2 tablespoons. Enjoy the flavours…Bon Appetit.
Serving Suggestions: I served it with stir-fried vegetables in Schezwan sauce. You could do the same or serve it Vegetable Manchurian(gravy), Gobi Manchurian(gravy) or it is so good to have by itself too. It is convenient to pack ina lunch box too.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Pre-cook the rice and cool. Make the Schezwan sauce(if making at home).
2. Take the Soya chunks in a vessel and pour hot water over them and keep covered for  3 minutes. After 3 minutes drain the water and pour cold water over the chunks and let stand until completely cooled. Once cooled squeeze out all water and pour fresh water again and nicely squeeze the water again. Repeat this process  2 to 3 times.

 

3.  Take oil in a wok/Karahi( I used Sesame oil as it gives a good flavouring) and heat. Add the Spring Onions and saute on high flame for 30 seconds. Add the ginger-garlic paste and saute for another 30 seconds. Now add the Capsicum and saute for 1 minute. The flame should be on high throughout. Add the Soya chunks followed by salt and saute for a minute.

 

4. Add the chopped Carrot and Beans and saute for 2 minutes. Now add the Schezwan sauce and stir well. If the mixture is too dry add a tablespoon of water. Now put in the rice little by little and mix it well with the Sauce, such that the sauce evenly coats all the rice. Check for salt and spice and adjust. The delicious Soya Chunk Fried Rice is ready.

 

NOTES:
1. While stir-frying vegetables the flame should always be high and one has to keep stirring constantly to enable even cooking. If cooked on a low flame the vegetable will release water and turn limp.  
2. If using the store-bought Sauce use 2 tbsp. If sensitive to spice use only 1 tbsp of the homemade Schezwan Sauce as the flavour is intense.
3. Follow the procedure for cooking and cleaning the Soya chunks as they irritate the stomach if not properly rinsed.
4. If using Schezwan Masala powder sprinkle it after sauteing all vegetables.
5. For the Schezwan sauce recipe click here.
Tried this recipe? Comment below, send a picture or send your version of it. I would love to hear from you.

Apple Crumble (Eggless Dessert)

A Crumble is a dessert with all the goodness of a pie sans the effort of making a pie crust. They are very easy to make and can be made with a large variety or combination of fruits. Berry crumble, Pear Crumble, a combination of pear and almond can also be done. Today I decided to make the Crumble as I have been craving it for long, and so I gave in to temptation.  
As I think of Apple Crumble a feeling of warmth always spreads over, as this also is a dessert that is served warm, usually with icecream. But believe me when I say, by itself, it is too good to resist. Apple Crumble is a dessert with cinnamon apple filling with a crumbly crunchy crust. As it bakes the apple filling gets jammy and saucy and the aroma that fills the house while this is cooking is so inviting. It’s a very simple dessert and has no eggs. Usually, plain flour is used for this recipe, but I have used half of the plain flour and half of wheat flour, and since this dessert turned out quite well, next time I’m trying out a full wheat flour one..my love for wheat flour is unbeatable.
I’m soon planning to make the Berry Crumble and you,  my dear friends will get the first preview I promise. In the meanwhile, as you look up my website check out my recipe for Pineapple Tart and Savoury Muffin recipes.
Here is the Apple Crumble recipe for you—
PREP TIME: 15 MINS                                          COOK TIME: 40 MINS
TOTAL TIME: 55 MINS                                        SERVINGS: 5
 CUISINE:  WORLD FOOD                               AUTHOR: Rajni Ram

 

 

 

Ingredients for filling:
Apples 2 any variety( firm ones preferred) chopped
Cinnamon powder 2 tsp
Plain flour/refined flour 1 tbsp
White sugar 1/4 cup
Lemon juice 1 tsp
Ingredients for the Crumble:
Wheat flour 1/2 cup
Plain flour 1/2 cup
Oats 1 cup rolled or instant
Butter 120 gms  chilled, cut to pieces( refer note 4)
Brown sugar 1 cup
Cinnamon powder 2 tsp
Baking powder 1/2 tsp
Salt 1/4 tsp
Requirement: 1to 1.5 litre Pie dish
Before making the crumble mixture put the oven to preheat at 180 degrees.
Directions for filling:
In a bowl put in the chopped apples(skin intact), add 1 tbsp flour, lemon juice, sugar and cinnamon powder and mix well. Spread this mixture into the Pie dish and keep aside.
Directions for the Crumble crust:
In a bowl take both the flours, oats and add the cubed butter and start rubbing the butter into the oat-flour mixture. As the butter mixes with the flour its appearance becomes crumbly. After all the butter is rubbed in add the baking powder, salt,  sugar and cinnamon powder and combine. The mixture should look like wet sand. Now take this flour mixture little by little and start covering the filling in the pie dish. Cover the whole filling compactly and press it down with you palm a bit. Put in the Crumble into a preheated oven and bake at 180 C for 40 minutes. After the oven beeps, get it out, cover with aluminium foil for around 15 minutes and serve warm. Serve with Icecream or just plain. Nutella lovers can drizzle some on top. Enjoy…I’m already craving dessert. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Chop the apples, powder the cinnamon, put the oven to preheat at 180 degrees.

 

2. In a bowl combine all the ingredients given under filling put it in the Pie dish and arrange evenly and set aside.

 

3. In another bowl add the flours( you can stick to a single variety too), the Oats, cinnamon powder and the chilled butter and start rubbing in the butter into the flour oats mixture. By the time the butter combines with the flour, it should appear crumbly.

 

4. Now add in the baking powder, salt, brown sugar, to the flour-butter mixture and combine again. Now it starts resembling wet sand.

 

5. Start covering the apple filling with the crumble mixture and gently press down with your palm.

 

6. Put it in the preheated oven and bake at 180 C or 350 F for 40 minutes, until the crust turns golden brown.

 

7. Remove from oven and wrap the dish with aluminium foil to retain the heat for 15 minutes. Serve warm as it is or with ice cream.

 

 

NOTES:
1. I have mixed atta/ wheat flour and Maida/plain flour, you can use only the Maida too.
2. White sugar can be used in both filling and crumble top and so can the brown sugar in both.
3. Preheating the oven is critical for any baking recipe as this can affect the quality of the dish.
4. For a crisp/ crunchy crust use chilled butter as per recipe. For a chewy crust use melted butter at room temperature. Rest of the recipe remains the same.
YouTube video available for this recipe. Link below ????
https://youtu.be/3AGZCqEI-Qk
If you tried this recipe and liked it please comment below. I would love to hear from you.

Chinese Paratha

This recipe is one that has been sitting in my recipe book for the past 20 years. I made this as a young mother, with no success at making Veg Hakka noodles, as I did not understand what aldente meant.

Over the years as my journey as a budding home cook begun, I mastered the Veg Hakka part, but yet hadn’t tried the fusion recipe, until I started this blog and as I   was going through all my recipe collections( a manuscript from the days when digitalization was unknown) with my daughter, she said: “why not try this now”? and I gave in to the idea and don’t regret it at all. That said, this fusion recipe is a Paratha(Indian bread) with stuffed Veg Hakka noodles. Let’s get to the recipe right away.
PREP TIME: 15Mins                                COOK TIME: 40Mins+30mins(cooling)
TOTAL TIME: 1 hr 25 Mins                    COURSE:  MAIN 
CUISINE: FUSION                                  SERVINGS: 4
                                                                  AUTHOR: Rajni Ram
Ingredients for paratha dough.
Wheat flour–3 cups
oil– 1 tsp
salt–1 tsp
water for combining the dough.
Ingredients for the Veg Hakka Noodles:
Veg Hakka Noodles — 1 packet
Onion- 1 medium-sized( can use spring onions too, finely chopped)
Carrot –1 small grated coarsely
Capsicum- 1 finely chopped
Garlic- 5 cloves finely chopped
Green Chillies- 2 finely chopped
Tomato- 1 large finely chopped
Schezwan sauce 3 tsp
Tomato sauce 2 tsp
salt as per taste
Red chilli powder 1 tsp
Directions for Parathas:
Take the wheat flour in a deep dish or a large plate. Add salt and the oil. Mix well and add water little by little as you knead to form a stiff dough. The dough must be stiffer than the Chapati dough. If the dough is loose, add a little more flour and knead again. Form a ball of the dough. Apply a little oil to your palms and spread it on the dough. Cover and rest it for half an hour.
Directions for the Veg Hakka noodles:
Boil around 1.5 litres of water in a wide-mouthed vessel. As the water comes to a boil add the uncooked Hakka noodles( broken to small bits around a fingers length) and a tsp of salt and cook. The noodles must be cooked aldente meaning a little undone( this comes with some practise). Keep stirring so that you know when to switch off the heat. Remove a few strands of noodles from the pot and do the cook test, that is, use a spatula to cut the noodles. If it cuts through easily, put off the heat, drain water from the noodles immediately and rinse the noodles in plain water(room temperature) 2 to 3 times, and drain the water. apply a little oil to the noodles and let it cool a bit.
As the noodles cool off let’s get the vegetables ready. In a wok or Karahi, take the oil and heat. Add the finely chopped garlic and green chillies and fry till you get a good garlicky aroma. Add the finely chopped onions, followed by the capsicum and saute well. Next, add in the grated carrots and cook for a minute. Now add the tomatoes followed by salt and red chilli powder and cook for a few minutes. Once the tomatoes turn mushy add both the sauces( you can mix them ahead in the said ratio) and cook until semi-dry. Add in the cooked Hakka noodles and mix well. Veg Hakka is ready. allow it to cool. This can be made ahead and kept.
Method to stuff the parathas:
Take the resting dough and divide it into 10 equal parts. If you want bigger parathas to divide into 8 portions. Take one ball, dust it with flour and roll out into a small circle. Fill it with the noodles stuffing and seal the ends nicely. Dust it with flour again place it on the counter and flatten it with your palm, so that the stuffing spreads evenly. Now roll it out with a light hand without applying pressure into a little thick circle. Put a girdle on the stove and heat it. Place the paratha on the girdle and cook it, apply a tsp of oil and flip it, apply another tsp oil, and cook both sides well, until you see small brown dots. Repeat for all the 10 balls. The Chinese Parathas are ready, Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients.

 

2. For Parathas, Take the flour in a deep dish or big plate. Add the salt and oil. Pour water little by little and start combining the flour. Don’t use too much water as we want a tough but pliable dough. As you combine the flour knead it well. It has to be smooth. Smear a little oil on the dough, cover it and let it rest for half an hour.
2. For the Hakka noodles, boil water in a widemouthed vessel. Break the noodles into finger length pieces and keep ready. When water begins to boil, drop the noodles gently into the water add a little salt and let it cook.
3. Keep stirring as we don’t want the noodles sticking together. Also, we have to cook it aldente( not cook it all the way through). Once done, drain the water and rinse the noodles in plain water(room temperature), smear little oil and let it cool.
4. Prepare the vegetable mixture by heating oil in a wok/ Karahi. Add finely cut garlic to the oil and the green chillies too. Fry nicely.
5. Add the finely chopped onions to this and saute. Add in the capsicum, cook for a minute and, add in the grated carrot. Cook for 2mins on low heat.

 

6. Add the tomatoes, salt, red chilli powder, and both sauces( i have combined them both in the said ratio) and cook until the mixture is semi-dry.
7. Add the cooked noodles little at a time and combine well. Put off the stove and cool the filling.
8. To make the parathas, divide the dough into 10 equal parts. Take one ball from that and dust it with dry flour. Roll this into a small circle a little smaller than your palm. fill in the filling with a spoon, about 2 tbsp into each circle. bring the edges together and seal them.
9. Dust with flour again and roll it out into a bigger and thick circle. Put a girdle to heat and place the rolled out paratha on the girdle. smear oil on the side facing up and flip it. smear oil again after flipping and cook both sides until brown spots appear.
10. The Chinese Paratha is ready to serve with some raita.
NOTES:
1. I have used only a few vegetables here, you can add spring onion too, but it’s better to not go over the top with vegetables here as rolling the Paratha may become tough.
2. The filling has to be quiet dry or else it will start oozing out of the bread while rolling.
3. Cooking the noodles as mentioned is better, as overcooked noodles will clam together, and rolling the Paratha will be difficult.
4. I have served the paratha with Raita and tomato ketchup and not pickle as most parathas, as this  Chinese Paratha being a fusion may not go with pickle. But if you prefer it that way, do go ahead as what the palate demands is what it should get.
If you tried this recipe and liked it please comment below. Would love to hear from you.