Wednesday, December 23, 2009

Eggless pumpkin almond cake











Ingredients:

1 cup grated pumpkin

1st set - wet ingredients:
6fl oz evaporated milk(i.e 14 tbsp evaporated milk or 1/2 can of evaporated milk)
1/2 cup canola or flavor less olive oil (I used 1/4 cup canola oil and 1/4 cup vegan margarine)
1.5 cup milk

2nd set - dry ingredients:
2.5 cup unbleached all purpose flour
1 tsp baking soda
1 tsp baking powder
2 pinches of cardamom, cinnamon, dry ginger powder (use whatever u have in hand, even 1 or 2 of the above spice is fine)
1 cup dark brown sugar(you can use light brown sugar or white sugar too)
1/4 cup slivered almonds


Method:
Preheat oven to 350 degree Fahrenheit

Microwave pumpkin for 2 mins on high

Take 2 mixing bowls

Add 1st set to one bowl

2nd set to another bowl.

Mix all the wet ingredients so they are homogeneous

Mix all dry ingredients so there are no lumps. Use your hand or a whisk to check the lumps

Now add the wet ingredients to dry ingredients and gently fold, do not whisk. If very thick and cannot be ladled add 1 or 2 more table spoon of milk. The batter consistency is pretty thick something between general cake and cookie batter

Take a pan(I used a bundt pan) spray with oil spray like pam. and slowly transfer the the batter in the pan. The batter will not flow, so u need to spread it with the ladle.

Bake in the lower rack for 30 mins.
After 30 mins use a toothpick and if it is clean. Take it out cool for 20 minutes and slice.


Enjoy!!

OPTIONS:

You can use grated carrots or butter nut squash for this recipe.

Friday, December 18, 2009

Paneer in hariyali gravy

Today I tried created a hariyali gravy that resembles mirch masala frozen hariyali packets(I love it) after lot of recipe reading. i decided to modify Mallika Badrinath's palak cauliflower base to create my hariyali gravy.
I did make a lot of changes. The end result was just awesome.
If I want a green gravy...this is the one that will grace my table...absolutely fell in love.
Paneer lovers should try this.



Ingredients:


1st set
10 cashews
2 spoon poppy seeds
2 table spoon coconut(unsweetened)


2nd set
Spinach 1 cup
2 spring onion bunches green parts alone
green chili to taste
1/2 stalk celery diced(optional)

3rd set
1 green bell pepper diced into small pieces
1 zucchini diced finely
handful of green beans
1 onion minced
5 garlic cloves crushed

4th set
1spoon chili powder/cayenne (adjust according to taste)
1 spoon coriander
1 spoon kitchen king masala/curry powder(Kitchen king masala powder is available in any indian stores)
pinch of cardamom powder
salt to taste


Other:
1/4 cup milk
1 cup of diced and microwaved paneer
3 table spoon oil
handful of cilantro chopped finely

Method:

  1. Grind first set finely
  2. saute second set in 1 table spoon oil and set aside
  3. once it cools add it to first set and add the milk and grind into a fine green paste
  4. heat the remaining 2 table spoon oil, add a 3rd set and in medium flame saute nicely
  5. say after 5-10 minutes add the 4th set
  6. once raw smell goes, add cilantro
  7. Add the ground green mixture, keep in low for 10 minutes
  8. add paneer and serve hot with phulkas, naans or rotis
Note:
When I mean spoon, it is teaspoon