This is a traditional East Indian beef curry which is full of flavors .Apart from using our famous East Indian bottle masala in our cooking we  also love preparing curries with grinding  Kashmiri red chillies with other spices.The rich  colour comes from kashmiri chillies which is dry roasted with other spices and then ground to a paste.

I have used Meat with bones which actually brings in the real taste of the meat.Have it with rice,handbreads or roti..will go good with everything. you can add any vegetable you want we normally add turnip,bottle gourd but adding potato is my favourite.
1/2 kg beef with bones(preferably fore rib)
salt to taste.
1/4 tsp turmeric powder/haldi

Dry Roast and Grind to paste
3 onions roughly chopped
8-10 kashmiiri red chillies
1 tsp cumin seeds
1 tbsp coriander seeds
1 tsp poppy seeds
1 tsp sesame seeds
1/2 tsp fennel seeds
3-4 tbsp coconut powder/scraped dry coconut
1 inch ginger
7 garlic cloves
1 tsp garam masala powder

For the gravy
1 onion chopped fine
2 tomatoes chopped
2 potatoes
curry leaves a sprig
oil as needed.
salt to taste

Cut and  Wash the beef  pieces well then marinate with salt and turmeric and keep side.

Dry roast all the ingredients under Dry roast and grind to paste till fragrant  then add little water and grind to a fine paste.

Heat oil add curry leaves then add the chopped onion fry well till translucent then add the tomatoes fry till mushy now add the ground paste

Then add the marinated beef and potato and add  water cover the lid and pressure cook till cooked it may take about 15 -20 minutes

Or You can pressure cook the meat with salt and water and then just fry all the masala and onion, tomatoes and then add the meat with the stalk and potatoes and bring it to a nice boil and simmer till the potatoes have cooked well.

Garnish with coriander leaves and serve hot.

These crumb fried chops taste very good as a appetizer or a side dish ..Its always a hit for parties and gatherings. Always a favourite at my place. Do try them and you will definitely love it.


500 gms Single rib Mutton chops
medium bunch of Coriander leaves
handful of mint leaves
4-5 green chillies or as needed
7-8 garlic cloves
1 1/2 inch ginger
1.5  tsp garam masala powder
4-5 peppercorns
1 tsp cumin seeds.
1/2 tsp turmeric powder/ haldi
juice of 1/2 lime /as needed
1 egg beaten
salt to taste
breadcrumbs to coat
oil to fry.


Wash the chops and  flatten them well specially on the bone side with a  food hammer.

Grind the chillies,coriander -mint leaves,cumin seeds ,garlic-ginger,pepper adding little water to a fine paste.

Marinated the chops well with the ground  paste, salt, lime juice,turmeric powder and garam masala powder .
Keep aside for 2 hours or more .

When you want to fry dip the marinated chops in the beaten egg and roll on the crumbs let the crumbs coat it well.

Heat oil in a  Non stick frying pan and fry on both sides over medium flame till golden brown and cooked ,it will take about 20 -25 minutes.


You can also pressure cook the chops adding salt and turmeric and then marinate and fry .

When Banana gets  over riped we don't like to eat them ..Thats the time when they are perfect for making cakes or  some desserts .Whenever I have over riped bananas at home ,I bake a cake or make banana fritters.I also had some walnuts lying in my fridge so suddenly thought of baking a cake with it.I have always made Banana cake using different combo I now wanted a Eggless Version so immediately baked this soft moist wonderful cake.
And i also was eager to try the paper loaf tin which i recently purchased .I have modified the original recipe(banana bread from Nigella's cookbook) calls for eggs but i substituted with cream.
The result was soft moist yummy banana walnut cake.

1 1/2 cup All purpose flour
3 over riped Bananas
3/4 cup walnuts chopped
3/4 -1 cup powdered sugar(i used 3/4 cup as the bananas were sweet)
1/4 cup cream
2 tbsp milk
1 cup butter
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
3/4 cup walnut(chopped fine)


Sieve together flour and baking powder and soda.

Beat  sugar, butter ,cream and milk together then add the vanilla extract.

Then add the walnuts and fold in the flour

Gently mix well then pour in greased cake tin and bake for 40 minutes at 180 Degree Celsius  or till tooth pick inserted comes  out clean .

If you want to add eggs add 2 beaten eggs  and beat with the sugar and butter and omit the cream
Cooking Chicken is so versatile ..I love chicken from childhood..This is my Sunday special chicken dish I mostly make this on Sundays  when I am fed up of having normal curry ..It taste really good .Can be eaten with Rice/Pulav/Bread/Roti.It taste even more better the next day.

The recipe is very simple and there is no much pre preparation needed. Just marinate for 15 minutes and make the masala and just mix gets ready very fast.

500 gms Chicken pieces.
1 tbsp ginger garlic paste.
1 tsp lime juice
1/2 tsp turmeric powder

For the Masala Paste
50 gms Coconut powder/Dry coconut scraped.
3 medium sized onions
2 medium tomatoes
1 tbsp coriander seeds
 1 tsp cumin seeds.
1/2 tsp fennel seeds.
2 tbsp coriander leaves

Other Ingredients:
1 tsp meat masala
1 tsp garam masala powder
Oil as needed
salt to taste.

Wash the chicken well and drain all excess water then marinate with salt,ginger garlic paste ,turmeric powder and lime juice and keep aside for about 15-20  minutes.

Dry roast everything under  For the masala paste till brown and fragrant except the coriander leaves.

Let it cool ,once cool  enough  then add the coriander leaves too and grind to a fine paste adding little water.

In a vessel add oil once hot add the marinated chicken and fry over medium heat for about 8-10 minutes then set aside.

In the same vessel add little oil and fry the tomatoes till mushy then add the masala paste and fry well.

Then add the fried chicken and the powdered masalas. Saute for some time till the oil separates .

Then add water as needed ad bring it to nice boil for about 10 minutes.

If adding potatoes add now and let it cook well.

Check for salt add if needed.

Garnish with coriander leaves and serve hot

Liver is a good source of vitamin A ,rich in iron and zinc .Kaleji /Liver taste good however its made whether you marinate with some masala and fry or make a curry out of it..It also taste good when its made over charcoal fire..Perfect as a side dish great to have with Handbreads/chapatti or with pav..

I have made this with Chicken Liver you can also use Goat's liver only the cooking time will increase as Chicken gets cooked fast.


250 gms Kaleji/Liver
4-5 Green Chillies
1 tbsp ginger garlic paste
1 tsp garam masala powder
1 tsp cumin/ jeera powder
1 .5 tsp coriander powder
1/4 tsp turmeric powder/haldi
hand full of Coriander leaves
handful of mint leaves
2 onions chopped
1 tomato chopped
 a sprig of curry leaves
2 tbsp oil
salt to taste.
juice of lime as needed

Method :
Wash the kaleji well and drain excess water.

Marinate with salt ,lime  juice , turmeric powder and keep aside.

Grind the chillies,coriander leaves and mint leaves to a paste.

In a vessel heat oil add  Curry leaves.copped onions and fry well till translucent.

Then add the chopped tomatoes and fry over medium heat till all mushy.

Now add the ginger garlic paste and fry well till raw smell goes off.

Add the green paste(chilli,coriander and mint)and  saute for 5-7 minutes.

Add the powders and salt and mix well then add the marinated liver or kaleji .

Fry for 5 minutes then add water as needed.let it come to a boil .

Check for salt add if required also add the lime juice as needed.

Serve hot with bread/roti/rice.

To celebrate 100 likes on facebook i decided to make something sweet..I have already posted some Indian mithais now wanted something that all my fans would enjoy specially the Vegetarians .Then thought of making  these cute eggless doughnuts.

It was soft fluffy and tasted wonderful.They even tasted good the next day ..Everyone who tasted it loved it.And all my kiddo friends enjoyed it a lot and asked for more...


1 1/2 cup  All purpose Flour
1/2 cup milk
1 tbsp softened butter
1 1/2 tsp active dry yeast
1/2 tsp  granulated sugar
2  tbsp powdered/icing sugar.
1/4 tsp salt.
Oil for deep frying

Chocolate glaze
150 gms chocolate chopped
2 tbsp cream

Cinnamon sugar glaze
1 tbsp Cinnamon powder
2-3 tbsp icing /powdered sugar.


In lukewarm milk add the yeast 1/2 tsp granulated  sugar cover and allow to rise.

Sift the flour and to it add sugar salt,butter and the  milk  .

Knead well for 5 minutes.The dough will be sticky and elastic.

In a greased bowl let the dough rest until it doubles it may take about 1 -1 1/2 hour.

Once the dough has risen well punch it down on a floured surface and knead well

Roll the dough into 1/2 '' thickness and shape into doughnuts with help of  a doughnut cutter.

Keep aside for 1/2 hour till it doubles again.

Then deep fry in hot oil o both sides until golden brown.

Remove and palce them over paper towel to drain excess oil.

Melt the chocolate over double boiler and mix in the cream and whisk well.

Dip the doughnuts in the chocolate mixture and place it on a wire rack or a tray and decorate with some sprinkles.

Mix the Cinnamon and sugar well and roll doughnuts when its still hot.

Serve hot or cold and enjoy soft fluffy home made doughnuts.

I am a hard core Non vegetarian but when it comes to paneer I go crazy..I love paneer..I always try and include it in my diet as its a rich source of milk protein.Whenever we eat out and if I am in a mood of eating Veg for a change I always order for  a paneer tikka or  a paneer dish..I have been requested from many vegetarians friend of mine to include more veg recipes so thought of putting this one.

I had made this paneer tikka few years back and it was  a big hit..Now i regularly make this.Its very simple
It can either be cooked on a stove top or grilled in a oven .It just need some marination and thats it , it gets ready in no time.


250 gms Paneer
2 Medium capsicum cut into cubes
1 onion cut ito cubes
1 tbsp ginger garlic paste
3 tbsp thick curds
1 tsp kasoori methi
1 tsp kashmiri chilli powder
1/2 tsp garam masala
1/2 tsp chat masala
1/2 tsp coriander powder
1/2 tsp cumin powder
salt to taste.

Cut the paneer into cubes  .

 In a bowl whisk the curds and mix in salt, ginger garlic paste and all powdered masalas.

Gently rub the marinade on the paneer and also on onions and capsicum.

If using  wooden skewers apply some oil on it and gently insert the marinated paneer ,onion and vegetable

On a tava/nonstick pan just drizzle some oil  when oil is hot place the skewer and on fry over medium heat turning both sides till cooked.

Serve hot with mint chutney or just as it is.

sending this to first anniversary event by mykitchenodyssey
Idli ,Dosa,Wada  make a wonderful breakfast .There are so many dishes prepared from leftover  Idlis.
When I was in college one of my friend had taken me to a cart which is very popular for idli fry..The moment i tasted this idli fry I became a huge fan of it and a regular customer..What attracted me was the way he use to prepare this and adds dollops of Amul Butter ..

After few years we had made idlis for breakfast and there were some left out ,usually  use to just deep fry and sprinkle some chat masala and enjoy it but then I was tempted to make the same Idli fry i loved eating so i gave it a try and to my surprise it actually tasted better than what I use to have it in the cart.

Its a very simple recipe and gets ready in no time,The ingredients are also available easily at home.So next time u have leftover idlis at home make this..


5-6 idlis
1 small capsicum finely chopped
 2 medium sized tomatoes
1  small onion chopped
1 green chilli (optional)
1 tsp masala/pav bhaji masala
1/2 tsp coriander powder
1/4 tsp cumin powder
1/2 tsp cumin seeds
2 tbsp butter or more.
coriander leaves to garnish.


In a non stick pan/tawa add 1 tbsp butter and 1 tsp oil add the cumin seeds

Then add the onions , chopped chilli, capsicum and fry well .

Then add tomatoes and mash it up with a potato masher.

Add all the powdered masala and the crumbled idlis and 1 tbsp butter mash keep mashing all ,the same way we  mash vegetables as we make pav bhaji.

 Garnish with coriander  leaves and serve hot with a dollop of butter.
Having breakfast is very important for health we all know that.But choosing a healthy breakfast is very important. In India we have a wide range of breakfast option to choose from.
South Indian delicacies are devoured a lot especially the dosas ,idlis and vadas..Normally we too end up ordering a plate of  idli or dosa when we are out ,The reason being its healthy and filling.But these days the western culture has ruled over us and we now seem to opt for more English breakfast, not that all of it is bad but we  are kind of going far from our tradition and culture.

Idli/Idly, dosa have always been a favourite breakfast option at my place,we atleast make it twice a week...Initially i use to just add urad and rice to make idlis but after my tasting idlis made by my South Indian colleague I too started adding poha and methi seeds in the batter which made it even more fluffier and soft..usually I  add a fistful of cooked rice.But when there's no cooked rice left i add poha and the idlis are soft spongy and fluffy..

Making Idlis and Dosa is easy there's  no big deal everyone does it easily. yet I have included this in my blog for few friends of mine who live abroad and still struggle to get the right batter  and for some who are new to cooking so I dedicate this post to you guys.

1/2 cup idli rice/parboiled rice
1/2 cup normal rice
1/2 cup split urad dal
handful of poha/beaten rice
1/2 tsp fenugreek/methi seeds.
salt to taste.

  Mix both the rice and soak in water for 5-6 hours.

Soak the urad dal with the methi seeds i water for 5-6 hours.

Soak poha for an hour just before grinding.

Grind the urad dal and methi with little water to a smooth paste not too watery .

Grind the rice along with the poha adding little water till all smooth.

Once you finish grinding mix all together in a vessel big enough as the batter will double after fermentation.

Add salt ad mix with hands.

Let the batter ferment for8-9 hours.

Grease the idli moulds with oil and pour the batter with a spoon.

Steam for about 12-15 minutes.

Remove and serve the soft fluffy idlis with sambar and chutney or podi.

If you have left over idlis fry them or make idli masala fry. Recipe to follow next.

Having a sweet tooth I often make sweets at home..I love Indian Mithai there is so much to choose from..I had prepared mixed  dry fruit barfi some years ago and thereafter always made it at home.  Recently I tried Walnut and Almond Barfi and everyone who tasted it absolutely fell in love with it..

One of my close friend had asked me to prepare this for her on Occasion of Raksha Bandhan . So I had  prepared some for her and also made some for us..She and her family members  loved it a lot.

  Almonds and Walnuts are packed with nutrition and are full of health benefits.And the satisfaction of making it at home with  all Ingredients used makes it even more better.


1/2 cup Almonds 1/2 cup walnut crushed coarsely
3 figs soaked in 1 tbsp warm milk
2 tbsp milk powder
1/4 cup milk
2-3 tbsp sugar
100 gms khoya/mava
1 tbsp ghee
1/4 tsp nutmeg powder
1/4 tsp cardamon powder
 Silver leaf (optional)


 Mix the milk powder with milk and keep aside.

In a blender crush the figs along with the milk

Heat ghee on a nonstick pan on low flame,add mava and fry till brown.

Add the crushed nuts and stir well till mixed then add the figs

Mix in the milk powder and milk solution.

Add the sugar and mix well then add the powders.

Stirring continuously cook till the mixture is thick enough to leave the sides.

In a greased thali pour out the mixture and level it evenly.

If using silver leaf gently dab o to the leveled mixture while the mixture is still warm.

Cool and then cut in desired shapes .

 An Ideal Sunday morning breakfast ''Kheema Pav ""especially having it hot with kadak/hard/ Brun Pav has always been our favourite. Very popular on streets of Mumbai  or at  any Iranian Cafe in South Mumbai..Kheema keema is versatile and can be cooked in different ways Every time you make you can try something new.
kheema with green peas/kheema masala

Kheema Masala /Kheema Matar or Mince Masala is a simple mince preparation yet taste delicious..Kheema with Pav goes very well .There are various ways in which Keema Matar/Kheema Masala is prepared . The one served on the streets of Mumbai is a dry dish mainly made on Tawa .Some like it very dry whereas some like oil floating on it. We normally prepare it with potatoes and green peas either in red masala or green masala.

It can be made with any mince you prefer. The preparation is quite basic but the taste is delectable.Have it with Pav/Bread or Naan or Khubus .It goes very well with anything.

east indian kheema with peas/kheema pav

500 gm  Mince
4 to 5 med sized  Onions  chopped finely
2 tomatoes chopped
2 medium sized potato cut in cubes
1/2 cup green peas
1 carrot cut in small cubes
6 to 7 green chillies/ as needed
1 tsp garam masala powder
8 to 10 garlic cloves minced
1and 1/2  inch ginger chopped fine
1 tsp bottle masala /mutton /meat masala
1 tsp cumin seeds
1/4 cup coriander leaves chopped
 1/4 cup fresh mint/pudina leaves chopped.
2 tbsp oil /as needed
salt to taste.
juice of lime as needed

  • Wash the Mince  and drain all the excess water out.
  • Heat the pan/vessel  on medium flame ,add sufficient oil once hot add the bay leaves and cumin seeds.
  • Then add the chopped ginger and garlic fry well then add the chopped green chillies.
  • Once its fried well add chopped onions and fry till soft and translucent..
  • Add  tomatoes and fry till mushy then add the bottle/meat masala and salt once oil separates add mince and fry well .
  • Then add the green peas and potatoes and add about 1 cup water/ as needed.
  • Cover the lid and let it come to a nice boil .
  • Simmer and let it cook till the mice and peas and potatoes are cooked .
  • Now add the garam masala powder mix well and add chopped coriander  and mint leaves .
  • Check for salt add if needed .Also squeeze in some lime juice 
  • Have it hot with breads/Roti/Parotta/ with some jeera rice..

Nothing to compare with the aroma of freshly baked goodies.I just love baking  cakes,cookies or breads.
Who does't love cookies..almost everyone does And the taste of home baked cookies is incomparable .
I always bake cookies and biscuits at home and amongst them this is one of our favourite..

We just love them..These cookies  are Eggless ,easy  to make and taste  super delicious. They are aptly named Melting Moments .They just melt in your mouth...This has been one of the best cookies I have made so far..

It is done with ease at home  , the best thing is it just needs few ingredients and little mixing and they are ready.    Pack them up for your kids tiffin or munch them anytime or just pack it well in a box and gift someone special .      I'm sure you will be loaded with compliments . Butter gives these cookies a special touch so don't reduce or substitute it with margarine or low fat butter..Do give it a try.

1 1/2 cup All purpose Flour
1/2 cup cornflour
1/4 cup + 1 tbsp  powdered sugar
1/2 cup butter softened
1/2  tsp vanilla extract
1/4 tsp salt

 Sift the flour  and whisk along with cornflour and salt(only if using unsalted butter)

 In a clean dry bowl with help of blender beat sugar and butter till soft creamy and  fluffy ,add vanilla extract .
then  add the flour and cornflour  mix well refrigerate for 2 hours .

 Remove from the fridge and shape into balls .

On a baking tray lined with parchment paper place thes balls and bake for 15 minutes on 180 Degree Celsius or till edges start browning..

Cool for 5 minutes on a wire rack then dust with icing sugar.

Let it cool completely before storing in an airtight container.
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Potato chop is tasty preparation made out of mince stuffed in  mashed potato covering which is then dipped in egg beaten lightly  the rolled in breadcrumbs and  shallow fried. Its very popular in East Indian homes. Kids love it and so do Adults. We often make potato chops on Sundays and for some special occasion .

The stuffing can be altered according to your taste.There are some who don't add tomatoes .Some avoid the chillies and add the powdered masala or pepper.The stuffing can be made with any mince you prefer. We do make a veg one during Lent which taste equally good ..I will post the recipe for the same soon.

The quality of Potatoes used plays an important role.Sticky potatoes should be avoided as it will be difficult to stuff the mince an the chop won't fry well. The mashing of potatoes should be done well so that there are no lumps while kneading and stuffing. The mince mixture should not be very oily and should not contain more water should be nice and dry.

You could coat the potato chops with rava/semolina if you run out of breadcrumbs. But try using breadcrumbs if you can. Do give it a try.


3oo gms mince
7-8 medium sized potatoes
3-4 onions chopped finely
1  large tomato chopped finely
4-5 green chillies
1'' ginger chopped fine
6-7 garlic cloves chopped fine
1 tsp garam masala powder
3 tbsp coriander leaves chopped
2 tbsp oil + to shallow fry
3 tbsp ghee/dalda (optional )
salt to taste
1/2 tsp sugar
pinch of turmeric
bread crumbs to coat
1 egg lightly beaten.


                     Cut the onions,chillies,garlic.,ginger ,tomato fine
                                        Wash the mince well and drain all the excess water.
 In a vessel heat oil add the chopped onions fry well then add ginger garlic ,green chillies,tomato and the mince fry well add salt,garam masala powder a pinch of turmeric and very little water and cook add coriander leaves.

                                 Cook till the mince has been cooked well and become dry.

                  Boil the potatoes in a cooker or on stove top .prick a fork and see if cook well

                         Peel off the skin and mash it well  add salt and 1/2 tsp of sugar when it is still hot
                                                       Knead all well like a dough
 Now take a small part like a ball and flatten with your hands keeping the middle hollow to fill the mixture
                                             Take the mixture and stuff it in
                                              Cover all the sides and form into a Pattie
                                         Dip it i the egg and roll it in the breadcrumbs
Now its well coated and ready to fry.if you wish to fry it later you can refrigerate by placing it in airtight container or covering it with a cling wrap and fry later.
                                              Shallow fry in oil /ghee till golden brown and serve .

Dal /lentils is a staple for many in India . Almost every house has  Dal/lentil  everyday as a part of their main meal.  A simple Dal  Chawal/Rice with a side dish or pickle is a simple but very satisfying meal.
 There are many ways in which Dal can be prepared  Dal tadka,Palak Dal,Varan,Dal Makhani,Dhaba style or khicdis. Dal with mutton taste awesome too the list is endless.

My husband is a great fan of Dal ..He enjoys it more than enjoying a Non Veg delicacy..I am not a huge fan of Dal but I do enjoy it once a while after some heavy  Non Veg meal..This Dal/lentil preparation has two dals .I have used Masoor and Toor Dal  the Dal is boiled first and then tempered that's how its named  Tadke wali Dal.

   Tempering/tadka is very important step for this Dal. ...Its mildly spiced  the tempering and taste really good with hot steamed rice and a dollop of pure ghee...OH ! the taste is superb..
Here you go with a simple yet delicious recipe of Dal Tadka .


1/2  cup toor Dal/split  pigeon peas +1/2 cup Masoor Dal /red lentils
1 onion
6 cloves garlic
3 green chillies
1 tomato
1 tbsp ghee
1 sprig curry leaves
1 tsp mustard seeds
 1 tsp cumin seeds
1/4 tsp turmeric powder
1/4 cup coriander leaves chopped
2 kashmiri chillies
1.5 tbsp ghee/oil
a pinch of asafoetida/hing
salt to taste

 Soak the Dal in water for about 30 minutes.

Boil it with salt turmeric and water till cooked well with chopped onion and tomato ,you could even pressure cook it.

In a vessel heat  1/2 of the ghee/oil( reserve the rest for later)  add the half tsp  of  cumin,mustard  seeds, sprig of curry leaves,3 crushed garlic , 3 slit green chillies.  fry for a minute.

Add the boiled Dal and mix let it come to a nice boil then add the coriander leaves,check for salt and water add if needed.

In another pan /tempering pan add remaining  ghee ,3 garlic crushed and1  /2 tsp cumin seeds /2 tsp mustard seeds and a pinch of asafoetida

Serve hot with Steamed rice  .

I love sweets be it Indian or any sweets..I just can't resist...I always make Kaju Katli,burfis ,ladoos,gulab jamun etc at home but had never tried  making Kalakand .I knew it was made by curdling milk and adding  sugar cream etc..But since I  was craving for something sweet and could not wait for that long I decided to make it with Paneer There was some paneer left after making  Paneer tikka.I thought why not make something sweet out of it and thus made this.I just mixed some milk powder with milk and crumbled paneer and added some  masala  milk powder which I made some days back quickly made this yummy goodness .It got ready in just 15 minutes ..And tasty, easy, homemade  kalakand was ready..We all enjoyed it a lot ..So i thought of sharing with you all..


150 gms Paneer Crumbled
3-4 tbsp Milk powder
1 cup milk
2 tbsp milk infused with a pinch of saffron
1 tbsp sugar
1 ttsp masala milk powder
1 tsp ghee+ 1 tsp to grease
2 tbsp chopped almonds and pistas for garnishing.


 Mix the milk powder with milk till smooth.

Heat  a nonstick pan add the crumbled paneer and the milk and mix on a low flame.

Add 1 tbsp sugar ,masal milk powder, saffron infused milk and let it cook till the mixture becomes thick .

Then pour this in a  greased thali and let it cool for an hour and refrigerate.

Garnish with chopped almonds and pistas.

Once cool cut into pieces and Enjoy!!

I love baking Cakes and experimenting with it each time i  bake..Baking Cake is must at my place for feast,festivals,birthdays and every special occasion..My Cousins Narina and Raquel are huge fan of my cakes and this first post of cakes in my blog .I dedicate it to them....

On occasion of feast I baked 2 cakes one was Almond and second one was this..Everyone who ate them just loved and asked for the recipe .The Mava and Malai makes this Cake so soft that it just melts in the mouth

We had  some when it was piping hot and it tasted so divine..

120 gms All purpose flour/ Maida
1/2 cup sooji
140 gms Mava 
1/2 cup  Malai/Cream
1/4 cup butter softened
2 eggs
150  gms sugar
1 1/4 tsp baking powder
1/4 cup milk
1 tsp vanilla extract/essence

Method :

Preheat the oven on 180 Degree Celsius .

Prepare cake tin by lining it with parchment paper or by greasing it with butter and dusting flour.

Sieve Flour together with sooji, baking powder and baking soda and keep aside.

Mix Mava and Malai till smooth then mix in the butter, sugar and lightly beaten eggs .

Mix all well then add the milk and extract

Lastly fold in the sieved Flour and gently mix till everything has been incorporated well.

Pour the mixture in well greased the cake tin
Bake on 180 Degree Celsius for 50 minutes or till  skewer inserted comes out clean.

Let it cool completely  ,slice and serve...



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