Wednesday, 21 February 2018

Jowar Dhani Na Ladoo/Ladu

This easy, quick and delicious Jowar Dhani Na Ladoo/Ladu recipe is a no-brainer, just requires a bit of skill and voila, you have a wholesome and irresistible snack for you to munch anytime. These crunchy, healthy and yummy puffed sorghum (Jowar) dhani ladoo are only prepared with 3 ingredients and can be enjoyed by the young and old.

Jowar Dhani Na Ladoo/Ladu is a quick and easy recipe which is prepared with only a few ingredients and perfect for Holi celebrations.

Being a British-Asian we follow two cultures, Indian and English and there is no problem with that. We choose whatever is best from both cultures. One of them is festivals, which appears one after another and makes our lives full of happiness, joy, and closeness.

As soon as the new year celebrations finish, Indian Festival Makar Sankranti comes and as that goes away, Valentine's Day makes everything rosy and then follows the Indian spring festival Holi, a vibrant, colourful and fun-filled festival that brings out a child in you :) so there is no ending of festivals of both cultures right up to the end of the year.

Jowar Dhani Na Ladoo/Ladu is a quick and easy recipe which is prepared with only a few ingredients and perfect for Holi celebrations.


The festival Holi also known as The Festival of Colours is a second most popular Hindu festival after Diwali and these both festivals are ancient celebrations. Holi festival is celebrated in the UK by Hindu and non-Hindu as well, normally in the temples but nowadays younger generation celebrates this colourful festival in Bollywood style as celebrating Holi in this manner has been more and more popular in recent years.

In Gujarat,  Holi celebrations continue for two days. On the first day people celebrate this festival by Prayers and visiting temples, many observe the fasts on the first day too. and with a large bonfire lit on that night, and performs puja by throwing grain such as popcorn, puffed rice, and coconut in the bonfire. On the second day, the same festival becomes a raucous affair for some younger generation as they throw colour powder at each other as a ritual and nobody seems to mind this it is all in good faith.

Jowar Dhani Na Ladoo/Ladu is a quick and easy recipe which is prepared with only a few ingredients and perfect for Holi celebrations.

We all know that all celebrations cannot be complete without any treats and same goes in my house too. Many Indian festivals are not celebrated the way they were celebrated in India, but that doesn't stop me from cooking a treat which I used to enjoy a lot in India. During Holi celebrations, my mum used to make Dhani Na Ladoo, such a simple, sweet and satisfying treat for us kids. Throughout the day us kids used to just roam around with friends with colour powders throwing at each other, then go back in the house, ate some of these Dhani Na Ladoo and were out again doing the same. The joy of these fun-filled days is incomparable and indescribable.

This year I am keeping it very simple and time-saving, so I decided to do away with different types of foods and just stick to one recipe which is Dhani Na Ladoo!


Jowar Dhani Na Ladoo/Ladu is a quick and easy recipe which is prepared with only a few ingredients and perfect for Holi celebrations.


Notes:-
If you don't want to make round balls of it, spread it on a tray and cut it as bars or just put one spoonful of mixture in cupcake liners and leave it to cool.

Rose petals are for a photographic purpose only.

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Jowar Dhani Na Ladoo
Easy, quick and delicious Jowar Dhani Na Ladoo are healthy and made with a few ingredients. Perfect for snacking anytime.
Ingredients
  • 100g Jowar Dhani
  • 200g Grated jaggery
  • 1 Tbsp. Ghee or Coconut Oil
  • 2-3 Tbsp. Pistachio and Almond Slivers (optional)
  • A few Dried Rose Petals
Instructions
Dry roast Jowar Dhani on a low heat until crispy but not browned. Leave it aside.Heat ghee in a wide pan and add grated jaggery.Let the jaggery melt and make runny syrup.Once you have nice and runny jaggery, add roasted dhani and nuts slivers.Quickly mix well and turn off the heat.Remove the mixture into another plate.Apply little ghee on your both palms and quickly make round balls of this mixture. Be careful mixture will be very hot.If you can't handle the hot mixture, set in a greased tray and as soon as it is set cut into the desired shape. Sprinkle rose petals.Once cooled store in an airtight container.Enjoy!
Details
Prep time: Cook time: Total time: Yield: 18-20 Ladoo

Saturday, 17 February 2018

Mauritian Gateaux Piment Curry

Mauritian Gateaux Piment Curry hails from the beautiful island Mauritius, also known as Chilli Fritters Curry or Cari Bari.  In this spicy and flavourful curry, Mauritian Split Chana Daal fritters are gently simmered in a spicy and creamy sauce. It is a perfect vegan dish to enjoy with your loved ones and friends.

Mauritian Gateaux Piment Curry hails from the beautiful island Mauritius, also known as Chilli Fritters Curry or Cari Bari.  In this spicy and flavourful curry, Mauritian Split Chana Daal fritters are gently simmered in a spicy and creamy sauce.

Nope, I have not been to Mauritius but it is definitely on my travel to do list. A few years back I read somewhere that It was Mark Twain who wrote ' Mauritius was made first then heaven, heaven being copied after Mauritius ' with that recommendation... I'm off to book a flight!

Mauritian Gateaux Piment Curry hails from the beautiful island Mauritius, also known as Chilli Fritters Curry or Cari Bari.  In this spicy and flavourful curry, Mauritian Split Chana Daal fritters are gently simmered in a spicy and creamy sauce.

I've had a plan to visit Mauritius for a while, meanwhile, I visited this Mauritius restaurant with my daughter. She actually went for first time with her friends and was really impressed with the cuisine so she made up her mind and took me there later on.

Mauritian Gateaux Piment Curry hails from the beautiful island Mauritius, also known as Chilli Fritters Curry or Cari Bari.  In this spicy and flavourful curry, Mauritian Split Chana Daal fritters are gently simmered in a spicy and creamy sauce.

I love to eat and finding inspiration for authentic and new recipes from different cultures around the world. Cooking with various and different flavours is always the fun part and pretend to be in that culture or country for a while.

Mauritian Gateaux Piment Curry hails from the beautiful island Mauritius, also known as Chilli Fritters Curry or Cari Bari.  In this spicy and flavourful curry, Mauritian Split Chana Daal fritters are gently simmered in a spicy and creamy sauce.

We tried their vegetarian dishes and drinks, one of them was Gateau Piment Curry, I would say, a close cousin of Indian style Kofta Curry or vada Curry, was not surprised as Mauritians are a fusion of French, Indian, Creole and Chinese people and their cuisine is blended of Chinese, European and Indian. So as soon we had the first bite of this delicious Gateau Piment Curry, we looked at each other and nodded our approval. Since that day we had made this curry at home, but somehow one or the other reason could not appear on the blog. So now it is time to look at the recipe of Gateaux Piments Curry!

Mauritian Gateaux Piment Curry hails from the beautiful island Mauritius, also known as Chilli Fritters Curry or Cari Bari.  In this spicy and flavourful curry, Mauritian Split Chana Daal fritters are gently simmered in a spicy and creamy sauce.

I am sure you want to know what is Gateaux Piments or Gato Pima? Gateaux translate Fritters or Vada and Piments translates Chilli Pepper, so these are Chilli Fritters. These crispy outsides and soft inside Chilli Fritters are made with Split Chickpea or Chana Daal, green and red chilies and a couple of basic Indian spices, yes resembles South Indian Masala Vada or Paruppu Vadai,. These fritters are popular dish amongst the Mauritians and you can find them every nook and corner of this island, yes just the way you can find samosa in India and Chips in England.

Mauritian Gateaux Piment Curry hails from the beautiful island Mauritius, also known as Chilli Fritters Curry or Cari Bari.  In this spicy and flavourful curry, Mauritian Split Chana Daal fritters are gently simmered in a spicy and creamy sauce.

So how these fritters make their way into the curry? I guess when you have leftover Gateaux Piments so they just throw into a hot and spicy finger licking gravy or sauce that is prepared with tomato, coconut milk, and spices, and serve it with rice, puri or paratha. This dish is fit for any occasion, whenever you feel like having it or any get-together, In Mauritius, this curry is served on a wedding day or any big occasions too.

Mauritian Gateaux Piment Curry hails from the beautiful island Mauritius, also known as Chilli Fritters Curry or Cari Bari.  In this spicy and flavourful curry, Mauritian Split Chana Daal fritters are gently simmered in a spicy and creamy sauce.


Notes:-
Adjust spiciness according to your liking. 
Chilli Fritters are freezable.
If you are preparing this curry for get together or for a crowd gravy can be made early. When ready to serve heat the gravy and toss the fritters into. 
If you can't find fresh thyme, use 1/4 tsp. carom seeds ( ajwain)

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Gateaux Piments Curry
Mauritian Gateaux Piments Curry or Chilli Fritters Curry is a popular dish from Mauritius. It is vegan, delicious and perfect with steamy rice, puri or paratha.
Ingredients
  • Gateaux Piments - Chilli Fritters
  • 250g Chana Daal or Split Chick Peas
  • 4 Red Dry Chillies broken
  • 2 Fresh Green Chillies broken
  • 100g Spring Onion Chopped
  • 1/2 medium Red Onion Chopped
  • 2 Tbsp. Freshly chopped coriander (optional)
  • Salt to taste
  • Oil for deep frying
  • Gravy or Sauce
  • 1 big Onion finely chopped
  • 1 Tbsp. Garlic, Ginger puree
  • 2 Green Chillies finely chopped
  • 1 sprig Fresh Curry Leaves
  • 3-4 sprigs Thyme
  • 1 tsp. Red chili powder
  • 1/2 tsp. Turmeric powder
  • 1 Tbsp. Ground coriander and cumin
  • 1 Tbsp. Ground cardamom, fennel, and fenugreek seeds or powder ( Saunf, Elychi and Methi)
  • 1/4 tsp. Cinnamon Powder
  • 1 Tsp. Curry Powder
  • 400ml Coconut Milk
  • 2 Tbsp. Oil
  • Fresh coriander for garnishing the curry
  • 75g Tomato Puree (optional)
Instructions
Clean, wash and soak chana daal for at least 4-5 hours or overnight. Drain the water from the daal, and grind in a grinder until you get the coarse paste.(You won't need any water to make the paste, but if you really struggle to make paste then add a couple of spoons)Now add all the other ingredients except oil and grind the mixture for 5 seconds.Remove the mixture into another bowl.Heat oil in a kadai or deep fryer, make small balls and gently drop them into the hot oil.(keep a couple of tablespoon of this paste to use in curry sauce)Fry these fritters on a medium to low heat until light golden brown and crispy.Remove it and leave on a kitchen paper. Enjoy hot with chai or chutney and leave some to make curry. To prepare Gravy, heat oil in a pan or kadai.Add onion and fry until translucent, now add ginger and garlic puree.Fry this mixture for a couple of minutes then add curry leaves and thyme sprigs.Now add tomato puree and cook this mixture until oil separates from the mixture.Add all the ground masala and powders with salt and fritters paste. Cook the mixture until you get the really nice aroma of spices, then add coconut milk.gently simmer the sauce or gravy for few minutes. Now add fried chili fritters and let it simmer the curry for another five minutes.Turn off the heat and garnish it with fresh coriander.Serve hot.I served with mine with yellow rice and salad.Enjoy!
Details
Prep time: Cook time: Total time: Yield: 4-6 servings



Indian style fritters curry from fellow food bloggers
Chettinadu Vada Curry
Low Cal Vada Curry

Tuesday, 13 February 2018

Chocolate and Salted Peanuts Shortbread Cookies

Stay in your Valentine's good book for another year with these magnificent Chocolate and Salted Peanuts, Shortbread Cookies! A simply awesome Valentine recipe.


 Chocolate and Salted Peanuts Shortbread Cookies, perfect for any occasions and so easy to prepare.

Whether you love it or loathe it, the official day of all things heart-shaped, rosy and sugary sweet is on our doorstep. If you guys need a hand for any last-minute Valentine's day treat, bake my super tasty and amazing shortbread and make this Valentine's day extra sweet as the month of February is right here and heartfelt fare romance is in the air.

More Eggless Cookies/Biscuits Recipes:- Mango Passion Fruit Melting Moments | Orange, date, and ginger Oat Cookies | Hazelnut Butter, Buckwheat and Honey Cookies | Cappuccino Swirls  

 Chocolate and Salted Peanuts Shortbread Cookies, perfect for any occasions and so easy to prepare.

Sink your teeth into these melt in your mouth and delectable Shortbread with silky chocolate layer topped with salty peanuts, a perfect combination of sweet and salty with a little crunch. You may not miss cute and romantic cards or a romantic bouquet of red roses, the currency of love! Certainly, I and my husband won't as we will celebrate Valentine's day with these cookies and a cup of chai (tea) :D


More Valentine Recipe:- Pistachio Shortbread | Bombay Ice and Golden Halwa | Eggless, Butterless Cream Cheese Chocolate Brownies | Eggless Chilli Brownie with Passionfruit Cream


 Chocolate and Salted Peanuts Shortbread Cookies, perfect for any occasions and so easy to prepare.

This dark chocolate dipped soft and buttery shortbread cookies are eggless, insanely delicious and incredibly easy to whip up. These are perfect for Valentine's day treat or just gobble up whenever you have intense cravings for some delicious cookies or biscuits!

 Chocolate and Salted Peanuts Shortbread Cookies, perfect for any occasions and so easy to prepare.

I baked a small batch of these yummy and satisfying cookies over the weekend for my family and we enjoyed it together. I thought salted peanuts and chocolate would bring a little variation,  as my daughter always prefer her popcorns sweet and salty together,  halfway while I was dipping the cookies in a melted chocolate and sprinkling crushed Salted peanuts, my mind suddenly drifted into Valentine's Day and this gave me the idea to use some dried rose petals and pistachio also as toppings . These shortbread cookies are great as a gift too.

 Chocolate and Salted Peanuts Shortbread Cookies, perfect for any occasions and so easy to prepare.



Notes:-

You can use milk or white chocolate too. ( I have used dark)


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Chocolate and Salted Peanuts Shortbread Cookies
Treat someone special with these delicious dark chocolate dipped Salted Peanut Shortbread Cookies!
Ingredients
  • 65g Icing Sugar
  • 125 g Plain flour ( Maida)
  • 120g Softened butter
  • 65g Cornflour (cornstarch)
  • 2 Tbsp. Smooth Peanut Butter
  • 125 g Dark Chocolate 
  • 2-3 Tbsp. Salted peanuts lightly crushed
  • 2 Tbsp. Pistachio lightly crushed
  • 1 Tsp. Dried rose petals
Instructions
Mix all the shortbread ingredients ( flour, butter, sugar, cornflour and peanut butter) in a big bowl until the mixture comes together. Knead lightly, cover with cling film and refrigerate for an hour.Pre-heat the oven to 180C/355F or Gas Mark 4.Knead briefly after removing it from the fridge.Roll flat to about 1/2 " thickness cut the biscuits out Lay out on a non-stick baking mat or baking parchment.Allow some space between them for expansion.Bake until golden brown around edges, about 12-15 minutes. Remove from the oven and allow to cool completely before decoratingOnce shortbreads are totally cooled melt the chocolate and dip half of the shortbread cookie into the melted chocolate and place back on the baking tray with parchment paper.Sprinkle with the crushed salted peanuts or pistachio and rose petals onto the chocolate cover side immediately. Repeat with all the remaining shortbreads and let the chocolate set for 20-30 minutes.Enjoy on its own or with a cuppa.
Details
Prep time: Cook time: Total time: Yield: 10-12 cookies


Sunday, 4 February 2018

Raab

Raab is a sweet Gujarati concoction made during winter months. This age-old warm drink is loaded with nutritious ingredients such as wholemeal flour, ghee, spices, and jaggery in soup consistency. One would think that making a recipe like this one would be time consuming but surprisingly not.

Raab is a Gujarati concoction, that is prepared with wheat flour, ghee, jaggery and Indian spices.

If you are in a Gujarati household and suffering from cold, sore throat, viral infection or a cough and don't feel like eating anything, most probably you'll be given this soothing piping hot traditional drink along with plenty of advice such as what to eat, what not by your mother, grandmother or your wife. Yes, that comes free with that aromatic raab and that's almost a ritual and we fully enjoyed following it :)

Raab is a Gujarati concoction, that is prepared with wheat flour, ghee, jaggery and Indian spices.

Once the raab is made in the family, not only the person who is suffering from cold enjoys it but other family members would love to have a bowl of raab too. Maybe not khichdi but Raab has to be for everyone.

More Khichdi Recipes:- Masoor (red lentils) Daal and Green Beans Khichdi | Dudhi/Lauki/Bottle Gourd Khichdi | Swaminarayan Khichdi

Raab is a Gujarati concoction, that is prepared with wheat flour, ghee, jaggery and Indian spices.

So how does this drink help you for cold and coughs? When you are suffering from cold, many can't swallow solid foods, so first thing first this Raab can be sipped slowly. This drink contains Indian spices such as cloves, cinnamon, dry ginger powder and ajwain ( carom seeds) all these ingredients provides warmth to the throat and body. Wheat flour, ghee, and jaggery provide carbohydrate and fats which provides energy to your body. Although this medicinal sweet drink is mostly used for illnesses, it can also be given to new mothers to get their energy back.

Raab is a Gujarati concoction, that is prepared with wheat flour, ghee, jaggery and Indian spices.

More Raab Recipe- Rajasthani Bajra Rabri ( savoury and suitble for summer) 

Raab is a Gujarati concoction, that is prepared with wheat flour, ghee, jaggery and Indian spices.

I have grown up with Raab, but my mum would make only if someone gets ill during the winter, but in some families would prepare raab to beat the winter cold too. In India our next door neighbour Divya Masi (aunty), she would prepare raab almost every week and she would pass a small bowl of raab to me every time and I would be always ready to gulp it down :) I've seen my MIL preparing raab as well and recipes are exactly same. Although Raab can be prepared with millet flour, I prefer Wheat flour one.

Raab is a Gujarati concoction, that is prepared with wheat flour, ghee, jaggery and Indian spices.

I have been making raab every year whenever someone gets viral infection in the family, which is regular here in this country but never be able to take pictures, last weekend my sunny boy got ill, then husband and daughter, so made a big batch of raab for everyone and sent some for daughter so she can heat it up and have it at university.

Raab is a Gujarati concoction, that is prepared with wheat flour, ghee, jaggery and Indian spices.


Notes:-
If you don't like using whole spices, use its powder but add in the last stage of cooking. 

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Raab
Raab is a Gujarati concoction, that is prepared with wheat flour, ghee, jaggery and Indian spices.
Ingredients
  • 4 tbsp. Wholemeal flour or any chapatti flour
  • 2 tbsp. Desi Ghee vegan use coconut oil
  • 3 Tbsp. Jaggery
  • 1 tsp. Carom seeds (Ajwain)
  • 4 Cloves ( Laving)
  • 1 tsp. Whole Black Pepper (Mari)
  • Cinnamon ( small piece) (Taj)
  • 1 tbsp. Dry ginger powder ( Soonth powder) 
Instructions
Place jaggery and 2 cup water in a saucepan and bring it to boil or until jaggery completely dissolves. Strain the mixture through the sieve. In another heavy bottom pan heat ghee and add all the whole spices and flour except dry ginger powder.On a low heat fry the flour until light pink.Turn off the heat very low and slowly and carefully add jaggery water.Keep mixing the raab so there will be no lumps forms.Bring it to simmer and simmer for another couple of minutes.Raab will get thicker, once it reaches thin soup consistency add dry ginger powder and turn off the heat.Serve piping hot raab.Enjoy!
Details
Prep time: Cook time: Total time: Yield: 2 servings

Friday, 2 February 2018

Eggless Ras Malai Cake

Eggless Ras Malai Cake, an interesting fusion layered cake that is exquisite and sumptuous! Make it for someone that you love, surely they will never forget it.

Eggless Ras Malai Cake, an interesting fusion layered cake that is exquisite and sumptuous! This cake is prepared with basic sponge cake and Inadin dessert Ras Malai.


Eggless Ras malai Cake is the perfect treat and dessert for any happy occasion such as birthdays, get together or even Indian festivals, surely this cake will be a center of attention because this cake is glamorous!

What is Ras Malai Cake? A fusion cake or dessert prepared with a basic western sponge cake and exotic traditional Indian ( Bengali ) sweet Ras Malai. In the word Ras malai, Ras translates as juice and Malai as 'Cream'! In this Ras Malai recipe, Indian Cottage Cheese (Paneer) balls are cooked and immersed in a  creamy milky syrup which is flavoured with cardamom and saffron.
The dessert or sweet Ras Malai itself is divine and once it is incorporated into sponge cake this dessert becomes an ultimate treat for those who have a sweet tooth.

Eggless Ras Malai Cake, an interesting fusion layered cake that is exquisite and sumptuous! This cake is prepared with basic sponge cake and Inadin dessert Ras Malai.


A few months back I saw these cake pictures posted by someone on social media and I was sold, instantly I thought of my daughter. Since Ras Malai (last time I prepared Ras malai on her birthday 7 years ago) is her one of the favourite Indian desserts, I wanted her to surprise her with this cake and I patiently waited for her birthday. Oh yes, I only bake a cake three times in a whole year. I stepped out of my comfort zone and try my hands on a new baking recipe for my loved ones. I don't know if I succeeded in making a show stopper cake but definitely taste wise I have always made a cake where all come for a second helping.

Meanwhile now and then I checked for the recipe and ideas on google, couldn't find who actually created this cake in the first place, I assume definitely not by any food blogger that I know. But saw many recipes and youtube videos which are all similar.

Eggless Ras Malai Cake, an interesting fusion layered cake that is exquisite and sumptuous! This cake is prepared with basic sponge cake and Inadin dessert Ras Malai.

In my opinion, someone got inspired by a Mexican Classic moist Three Milk Cake, Pastel de Tres leche that is a basic sponge cake soaked in a mixture of three kinds of milk and topped with whipping cream. This Ras Malai cake is so similar to that, the basic sponge either with eggs or eggless is moistened with thick milk ( Ras from Ras Malai) which is flavored with cardamom and saffron and frosted with fresh whipped cream and topped with Paneer Balls garnished pistachio slivers and saffron threads.

So when the time came, I prepared Ras Malai at home and prepared a Ras Malai cake, did not followed any particular recipe so I am not obliged to give any credit here, but I must say all the recipes and tutorials were really good. The only change I made in this cake that I did not infuse ras malai milk and whipping cream with saffron as I wanted to keep the cake plain white as possible as my daughter's her birthday falls on the same day as Indian Republic Day which is 26th of January. So I wanted to decorate the cake as Indian flag, Orange, White and green.

Eggless Ras Malai Cake, an interesting fusion layered cake that is exquisite and sumptuous! This cake is prepared with basic sponge cake and Inadin dessert Ras Malai.

I said my special prayers and prepared cake on 26th as she was coming home on 27th, by the time I finished decorating the cake, the natural light disappeared so couldn't take any picture of it. Next day in the morning I set up all of my props with the cake and just as I was about to click a picture the heavy backboard fell on the cake and just in a matter of seconds my Taj Mahal cake became Leaning Tower of Pisa. I was frustrated almost with anger tears were in my eyes, I did whatever I could do to save this cake, lesson learned when you prepare something delicate like this cake don't muck around but take your time and a lot of care. Luckily, I have a family that appreciates my efforts, who enjoyed this cake fully and daughter said this ' Maa, with this cake, I wish it was my birthday every day'. Don't forget, the Leaning Tower of Pisa is just as beautiful and famous as the Taj Mahal.

My Ras malai cake turned out beautiful, moist and wonderful. Surely this cake is high in calories and fat, but it is a unique one too. It is a creamy and dreamy dessert for a special occasion, hmm, you have a great excuse to try your hands on this as Valentine's day is approaching fast :)



Notes:-
You can use shop bought ras malai too.

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Eggless Ras Malai Cake
This divine and sumptuous Eggless ras malai cake is perfect for any happy occasions.
Ingredients
  • Ras Malai with 18 paneer balls and 100mls thickened milk 
  • 1/4 cup Pistachio Slivers
  • 10-12 Saffron threads
  • 600ml Double Cream
  • 5 Tbsp. Icing Sugar
  • few drops Cardamom essence
  • Edible glitter ( optional)
  • For the eggless cake
  • 1 cup Plain flour
  • 1/2 cup Powdered sugar
  • 2 Tbsp. Full-fat plain yogurt
  • 1/2 cup Sunflower oil
  • 2 Tbsp. Full-fat milk powder
  • 1/4 cup Full-fat milk
  • 1/4 tsp. Bicarbonate of soda
  • 1 tsp. Baking powder
  • Pinch salt
  • Vanilla extract
Instructions
Preheat the oven to gas mark 4, 350 F or 180 C.Butter and flour two 6" or 9" round cake tin. Whisk together yogurt and sugar in a bowl until sugar dissolves properly. Add baking powder and Baking Soda, leave it for few minutes (4-5) to let the yogurt mixture rise.Once it bubbled up, add oil and vanilla extract, mix well and add sifted plain flour.Combine everything, don't beat the mixture too much.Divide evenly between two cake pans and bake about 30-35 minutes ( Eggless cake takes more time to bake ) or until a toothpick comes out clean.
Once cakes are done, remove it from the oven and let it cool at room temperature. Once cakes are cooled properly, trim the edges with a serrated knife to even out. Now whip the cream until soft peaks and add icing sugar and cardamom essence. Once again whip for a couple of minutes.( if you want you can add few spoons of ras malai milk here too) I did not add any. Now start assembling the cake.Spread a little-whipped cream on a cake stand and put the first layer of sponge. Use a spoon and pour thick milk 'RAS' of ras malai. You won't need all of it.Now spread little-whipped cream evenly on the sponge then arrange half of the paneer balls over it.Now apply a thick coat of whipping cream evenly and smooth it with the spatula. Place another slice of sponge cake, pour over ras malai milk and apply a thick coat of whipping cream all over the cake and sides as well. Now frost the cake how you like it using pipings or edible flowers and arrange remaining cheese balls on top of the cake. Sprinkle pistachio slivers all over the cake, garnish it with the saffron threads and sprinkle some edible glitter, especially if you are making this cake for a girl :)Chill this cake for a couple of hours.Enjoy at room temperature.
Details
Prep time: Cook time: Total time: Yield: 8-10 servings


More eggless and cream cake recipes from fellow food bloggers

Eggless lemon mini loaf cake
Fresh Cream cake 
Vegan mango cake
Sour Cranberry cake with chocolate ganache 

Linking this post to Brilliant Blog Post  

Monday, 29 January 2018

Paneer Makkhanwala

Paneer Makkhanwala or Paneer Makhni is a well known classic vegetarian curry of North India. In this irresistible and delicious curry, soft paneer (Indian Cottage Cheese) pieces are simmered in an exquisite, rich and silky sauce made with butter, tomato, and aromatic spices and served as a main vegetarian dish with hot and soft buttery naan or roti.

Paneer Makkhanwala also known as Paneer makhni, it is a classic and flavourful curry recipe which is served as a main vegetarian dish with Naan or Roti. It is prepared with Indian Cottage cheese and rich and buttery tomato sauce.

Mainly, Punjabi or North Indian dishes are heavily influenced by rich and buttery flavours, and this due to farming and agriculture lifestyle. We seem to love almost every Punjabi vegetarian dishes, be it a Daal Makhni or Chole Bhathure, Veg Paneer Makkhanwala or Shahi Paneer, these dishes bring everyone at the dinner table without even calling them :)

Paneer Makkhanwala also known as Paneer makhni, it is a classic and flavourful curry recipe which is served as a main vegetarian dish with Naan or Roti. It is prepared with Indian Cottage cheese and rich and buttery tomato sauce.

More Paneer Recipes - Badami Methi Mango Paneer | Paneer & Vegetable Makhni Dum Biryani | Shahi Mango paneer Kheer


Paneer Makkhanwala also known as Paneer makhni, it is a classic and flavourful curry recipe which is served as a main vegetarian dish with Naan or Roti. It is prepared with Indian Cottage cheese and rich and buttery tomato sauce.

Over the weekend, there was a happy and joyous occasion for us, our daughter came home and  celebrated her birthday with us, and most of the time especially on her birthday I end up making this classic and delightful Paneer Makkhanwala as she prefers paneer curries which is also just the ticket for a party or get together. Obviously, I never forget to make extra as some goes back with her too:)

Paneer Makkhanwala also known as Paneer makhni, it is a classic and flavourful curry recipe which is served as a main vegetarian dish with Naan or Roti. It is prepared with Indian Cottage cheese and rich and buttery tomato sauce.

Paneer curries are a crowd pleaser! I love to cook paneer curries, as this dishes are effortless and easy to prepare if you have to make for many, as there is not much peeling or chopping required and most of the Paneer curries are prepared with similar ingredients such as tomatoes, butter, cream, herbs, and spices. You must have seen on the restaurant menu card or heard the name as Butter Paneer, Paneer makhni or Paneer Butter Masala, the chance is that these are prepared in the same sauce.

Paneer Makkhanwala also known as Paneer makhni, it is a classic and flavourful curry recipe which is served as a main vegetarian dish with Naan or Roti. It is prepared with Indian Cottage cheese and rich and buttery tomato sauce.


So let's see how did I make Paneer Makkhanwala?

Notes:-
Instead of butter ghee or double cream can be added to this dish.
This recipe can be prepared without onion and garlic.

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Paneer Makkhanwala
This north Indian classic dish is rich and flavourful, prepared with Indian Cottage Cheese and aromatic and buttery tomato sauce. Often served as a main vegetarian dish.
Ingredients
  • 500g Paneer Homemade or store bought
  • 500ml Passatta or Chopped Tomatoes
  • 1 Tbsp. Whole Spices ( Cinnamon, green cardamom and cloves)
  • 1 large Onion Peeled and chopped
  • 1" Peeled and Chopped Ginger
  • 5-6 Garlic Cloves
  • 3-4 Green Chillies
  • 3 Tbsp. Oil
  • 3 Tbsp. Butter
  • 1 Tsp. Cumin Seeds
  • 1 Tbsp. Red Chilli Powder
  • 1 Tsp. Red Kashmiri Chilli Powder
  • 1 Tsp. Turmeric Powder
  • 1 Tbsp. Ground Cumin and Coriander
  • Pinch Garam Masala
  • 1 Tbsp. Dried Fenugreek Leaves
  • 1 Tbsp. Sugar or Honey
  • Salt to taste
Instructions
Cut Paneer into the desired shape. ( I cut into triangles)Place tomato, onion, garlic, ginger, chillies, whole spices, a pinch of salt and little oil in a pan and add 2 cup water.Bring it to boil and simmer for 10-12 minutes. Once you see that tomato and onions are cooked, turn off the heat.Place the tomato mixture in a blender and blend until smooth. You can use a hand blender too.Now strain it through the sieve for a very fine smooth sauce.Heat oil in a pan, add cumin seeds, once they splutter add tomato sauce. And add all the dry masala powder and dry fenugreek leaves. If the sauce is too thick add 1/4 cup water.Let the sauce simmer for a while then add salt and sugar. Cook further for 5 minutes. Now add butter.Now add paneer pieces and let them simmer on a gentle heat for five minutes. Once the sauce gets right consistency turn off the heat.Serve hot and garnish it with the fresh coriander leaves and onion rings. Serve with Naan or Roti.Enjoy!
Details
Prep time: Cook time: Total time: Yield: 6-8 servings




More Paneer Curry recipes from fellow bloggers 
Paneer Capsicum Gravy
Paneer Butter Masala
Paneer kali Mirch
Paneer pasanda
Paneer Tikka 
Paneer Bhindi (Okra)
Chilli Paneer

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