GOBI CAPSICUM GRAVY (SOUTH INDIAN STYLE)

Hey all ! Today's post is not about baking :-)

I tasted this yummy gravy at my friend's son's

 (Ladoo) birthday party..The original recipe was

with brinjals (eggplants).. I got the recipe from

 my friend and tried it.. It was good & my hubby

also liked it..Last week I wanted to do the gravy but

didn't have brinjals..When I scanned my fridge, I

found gobi (cauliflower) & capsicum.. Then I thought

of doing the same gravy with these veggies & it came

out pretty good :-)

GOBI CAPSICUM RECIPE:
Recipe cuisine: Indian / Recipe category: Side Dish

Prep time: 15 mins / cook time: 30 mins

TO GRIND:
Oil : 1 tbsp
Channa dhal : 1 tsp
Urad dhal : 1 tsp
cumin seeds / jeera : 1tsp
Red chillies dry : 3 pcs
Green chillies : 3 pcs
Ginger : 1 inch
Garlic : 4 (optional)
Curry leaves : as required
Onion : 1 medium
Turmeric powder : 1tsp
Hing : one pinch
Tomatoes : 2 small
Tamarind : 1 inch
Coconut grated : 1/3 cup

TO FRY:

Oil : 1 tbsp
Cauliflower (half boiled) : one head
Capsicum (half boiled) : one small
Salt : as required
Turmeric : 1 tsp
Red chilly powder : 1/2 tsp

TO TEMPER:

Oil : 2 tsp
Cumin seed / jeera : 1 tsp

METHOD:

1) Heat pan..add oil/channa dhal/urad dhal/cumin seeds/
red chillies/green chillies/ginger/curry leaves/hing/
 turmeric powder one after another.
Add onions and saute till transparent

2) Add tomatoes now and cook it. Then add the tamarind.

3) Turn off the stove and add the grated coconut & mix well.

4) Transfer it to a plate. Let it cool down.
5) Microwave cauliflower & capsicum for about 5 mins.
Drain the same and keep aside.

 

6) Now heat pan & add oil.. Add the cauliflower & capsicum.
Add the salt & chilly powder.

7) Saute the veggies for about 5 mins. Keep aside.
8) Now grind the mixture from step 4. Keep aside

9) Heat pan again :-) add oil, cumin seeds then the mixture 
from step 8

10) Then add the vegges from step 7.

11) Let it cook in low flame for about 5 mins

12) Add chopped coriander.

Serve hot with Roti / Parathas :-)

NOTES:
* I used olive oil. Vegetable oil / sunflower oil can be used.
* Oil measurement, pls add as per your cooking style.
* I did not add garlic. But original recipe had garlic.
* At step 9, actual recipe was adding sliced onion & garlic.
* I used frozen grated coconut. But fresh coconuts can be used.
* I added the turmeric powder while microwaving the veggies itself.

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)

EGGLESS VANILLA CUPCAKE WITH FROSTING

Hey all its me again !
 I have another eggless recipe, which

I made recently and came out good..
 The next post will not be about baking for sure :-)
 Its just that I recently started baking

and really excited about the same :-)

EGGLESS VANILLA CUPCAKE WITH FROSTING RECIPE:

Recipe cuisine: Indian / Recipe category: Dessert

 Prep time: 30 mins / cook time: 25 mins

FOR THE CUP CAKE:

All purpose flour / Maida : 1&1/2 cups

Sugar : 3/4 cup

Oil / Unsalted butter : 1/2 cup

Baking soda : 1/2 tsp

Baking Powder : 1 tsp

Curd : 1 cup

Vanilla essence : 1 tsp

METHOD:

Pre heat oven to 375 F or 180 deg C. Mix well curd & sugar.

Add baking powder & baking soda. Let it rest for 2 to 3 mins.

The mixture will be frothy with bubbles.

Now mix oil & vanilla essence. 
Sieve maida and add slowly.

Mix it well without any lumps.

Now arrange the cupcake trays with paper cups

 Transfer the batter to paper cups.

Pls fill up only 3/4th of the cup as it will raise high.

Bake for 25 mins or until a toothpick comes out dry.

Check around 20 mins as oven power may vary.

Let it cool down for 15 to 20 mins

FOR THE ICING / FROSTING:

Cream cheese : 200 gms

Whipped topping : 200 gms

Icing sugar /powdered sugar : 200 gms

Vanilla essence: 3/4 Tblsp

Food color (liquid) Blue: 2 drops

Rainbow Mix - Dessert sprinkles : as required

METHOD:

Cream cheese should be in room temperature.

Mix cream cheese and sugar till it forms a creamy paste.

Then add vanilla essence & whipped topping.

 Mix it very lightly with a spoon or spatula.

Refrigerate the frosting for about an hour.

Add food color (liquid). I used blue.

Fill up in a zip lock bag, cut the tip.

 Apply the frosting on top of the  cup cake.

 Decorate with rainbow mix sprinkles.

Enjoy mouthwatering cupcakes :-)

NOTE:

• Pls add maida little by little and not fully
• Pls mix curd and sugar till sugar dissolves completely
• I used unsalted butter. But olive oil or vegetable oil can be used.                           

    Please do try and give your feedback..

    Your comments and feedback are really important to me:-) Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)

EGGLESS HEART SHAPED BLACK FOREST CAKE

Hey all.. This blog is doubly special for me :-) 
as this is my first blog and it is going to be about
 the cake I baked from scratch for my hubby's birthday :-) 
I am very very happy about the end results..
 I did trail runs n tons of experiments before I baked
 this cake.. Many of my friends and relatives asked me
 if I used heart shaped pan to bake the cake.. 
But actually I used a square shaped  and round shaped cake
 pans to bake respective shapes & from those made heart shaped cake.. 
Following pictures will clearly explain how to make a heart shaped cake..
 Trust me if I can bake a cake then anybody can do it..
Cheers :-)

Eggless heart shaped black forest cake recipe:

Recipe cuisine: Indian / Recipe category: Dessert
Prep time: 60 mins / cook time: 35 mins
FOR THE CAKE:
Plain flour / All purpose flour / Maida : 3 cups (1&1/2 cups for square cake / 1&1/2 cups for round cake)
Coco powder : 6 tblsp (3 tblsp for square cake & 3 for round cake)
Sugar : 2 cups ( 1 for square cake & 1 for round cake)
Unsalted butter / Oil (I used olive oil) : 1/2 cup (1/4 for square cake & 1/4 for round cake)
Baking soda : 2 tsp (1 tsp for square cake & 1 for round cake)
Lemon juice / vinegar : 2 tblsp ( 1 for square & 1 for round cake)
Water : 2 cups (1 cup for square & 1 cup for round cake)
Salt : 1/2 tsp (1/4 for square & 1/4 for round)
Vanilla essence (optional) : 2 tblsp (1 for square & 1 for round cake)
METHOD:
Preheat the oven to 375 F or 180 deg C. Sieve the flour, 
coco powder & baking soda and mix properly without any lumps.
                                                                                

Mix water  and sugar & make sure sugar dissolves completely in water..
 add salt , vinegar, oil and vanilla essence..
                                                   

                               

Mix dry & wet ingredients without any lumps. 
  Grease baking tray with butter & pour the batter.
Bake for 35 - 40 mins or till a toothpick comes out dry.
Check around 30 mins as oven power may vary..                            

Let the cake cool down on a wire rack for about half an hour.
Once it completely cool down wrap it with aluminum foil 
and place in an air tight container and refrigerate it over night.


FOR THE ICING / FROSTING:
Cream cheese : 450 gms
Whipped topping : 450 gms
Icing sugar /powdered sugar : 450 gms
Vanilla essence: 2 Tblsp
Food color (liquid) Red: 2 drops
Cherries for decoration (Canned / bottled): 25 to 30 pcs
Hershey's kisses chocolates for decoration : 2 nos
Sugar syrup chilled : 1/2 cup
METHOD:
Cream cheese should be in room temperature. 
Mix cream cheese & sugar till it forms a creamy paste.
                                                                       

Then add vanilla essence & then whipped topping 
mix it very lightly with a spoon or spatula.
                                  






             Refrigerate the frosting for an hour.

Now take the cake from fridge and arrange as heart shape 
as per the above mentioned pics.
                                 

Then using a brush apply the chilled sugar syrup on all sides of the cake.
                                         

Then using spatula, spread evenly the cream on the sides and top. 
Add grated Hershey's chocolate by the sides (optional)
                                                       




Now transfer the frosting to zip lock or piping bag and make small circles 
& place cherries on top.
                   




Then with the remaining cream add any food color (liquid) .. 
I used red.. Just two drops will do..

    Then cut the tip of zip lock and write the desired wordings on your cake. 
Sprinkle the grated chocolate on top optional) 



NOTE:
*   Pls don’t adjust the measurements. 
* Pls apply the chilled sugar syrup before applying the frosting 
as it will help to maintain the softness of cake.
* The cake batter is supposed to be watery.
* Pls do not beat the frosting after adding whipped topping
 as it will make the frosting watery.
* Pls do refrigerate the cake and frosting before assembling the same. 
* Pls remove the cherries from the bottle and drain the
 syrup for an hour.
* The cake can be served immediately or refrigerated overnight..
If you plan to refrigerate, then pls take out from the refrigerator 
at least an hour before so that the texture of cake will be soft.
* Normally cakes taste good when we refrigerate and
 consume the next day as all the tastes and flavors come together.

Please do try and give your feedback.. 
Your comments and feedback are really important to me:-) 
Happy happy yummy yummy cooking.. 
See you all soon with more interesting recipes :-)