Rainbow Cake...!!!

                            

                

                                           

The word "rainbow" itself  has something which is enough to attract a kid even us, the adult people also. With this word , don't you  remember some sweet memories, the beautiful nature...something that could refresh and refresh  you again. Oh I do...I have very sweet, beautiful and refreshing memories with this word. I could remember that in my childhood , I loved to draw rainbow, always used to pray to God to do something so that I could see a rainbow in the blue sky. And now I see the same expression, excitement in my daughter. And you know, she doesn't want to believe that the rainbow has only seven colors, she used to say me," no mamma , it has loads of colours" and starts to draw a rainbow in her drawing book atleast with 15-20 colours .I understand this is childhood...this is imagination...this is the refreshment...this is the joy...!

So, in this way, sometimes we could also add some colors in our daily boring life too. I thought, if only drawing a rainbow could make my little one so happy, why shouldn't I try to do something so that she could enjoy her food also and in this respect I must mention that this is the only thing for which most of the time I am used to fight with her. Meanwhile I saw a wonderful recipe of rainbow cake and immediately thought to try this. And unexpectedly it was wonderful . My daughter not only enjoyed it to eat but also she shared it with her friends. I was fully satisfied after making this. So, now I am going to share this.
Before I write this recipe, I want to inform that, as during this preparation I emphasized only on colouring and therefore I used a simple cake mix for this instead of using the materials from scratch. But if you want to do from scratch you should go for this.

Here is the recipe:

Ingredients:

• Eggless Cake Mix(I used Pillsburry vanilla cake mix)
• Baking tray
• Food colors: I used red, green, sky blue and pink(you may use whatever you like)
• Mixing bowls:5( 1 large and 4 small, as I have used only 4 colours)

Preparation:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Following the direction written on the backside of the packet, I at first prepared its batter using melted butter, milk, vanilla essence, powdered sugar in the large mixing bowl.

Then divided it into 4 equal parts and poured them in 4 different bowls.

Then only add 1 drop  each different colours into each  of the bowls.(amount of the colour depends on the amount of the batter,drops may be increased or decreased).Mix the color well with the batter.

Then preheat your oven in 180 degree C for 10 minutes.

Meanwhile take the baking tray.

Grease it with some butter.

Now add the coloured mixture one by one in the tray.

You will wonder to see that the different coloured batters are not mixing with each other.

Then put the tray inside the oven.

Bake it until a toothpick inserted into the cake, comes out dry.

Let it cool for sometime

Remove it from the tray carefully and you will be surprised and delightful again after you cut the cake.

 

 

 

 

 

 

 

                                                                                        Enjoy Your Food..!

 

 

                                                                        


                                               

Shahi Tukda...!!! Double Ka Mitha...!!

                          Shahi Tukra...Shahi Tukda...Double Ka Mitha...Bread Mithai...!!!

The Shahi Cuisine or the Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking styles used in North India  (especially Uttar Pradesh and Delhi), Pakistan, Bangladesh and the Indian city of Hyderabad.

The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices.The names of the dishes are quite often Persian because  it was the official language of the Mughal court.

However,Shahi Tukda is a Moghlai dessert which actually  is a rich bread pudding with dry fruits, flavored with cardamon.

I prepared it using  loads of dry fuits and minimized the use of sugar and in this way,tried to create a more healthy,less calorie yummilicious dessert,which is best suited after a nice lunch or dinner.

Here is the recipe:

Ingredients:

• Bread:4-5 Slices
• Deseeded Dates:1 cup
• Almonds :-8-10(blanched,peeled and sliced)
• Pistachios:8-10(blanches.peeled and nicely chopped)
• Milk:4 cups
• Condensed Milk:4-5 table spoon
• Sugar:1/4 cup
• Cardamon Powder:1/2 tsp
• Rose Water:1 tsp
• Ghee:2 table Spoon(only for shallow frying only).
• Few Strands Of Saffron.

Process:

 

 

 

 

 

 

 

 

 

 

• At first cut the bread slices in desired shapes.
• Then heat 2 table spoon of ghee in pan and shallow fry the breads until crispy and golden in colour.
• Keep them aside in a plate.
• Take a thick bottomed pan and add the milk and in medium flame boil it to make it thick.
• Stir it meanwhile so that it could not stick to the bottom of the pan.
• When the milk starts to boil very well and the condensed milk stir well.
• Then add the cardamon powder  and few stands of saffron and mix.
• Boil the milk until its 1/3 rd is left. Now the rabdi is ready .
• Mix few chopped almonds and pistachios with it.
• Now take each of the fried bread pieces and quickly dip one by one in the hot milk.
• Dont put the fried bread slices into the milk for a long period of time.Dipping shouldnt be more than one minute.
• Then keep the bread slices separately.

• Meanwhile,take the seedless dates and mash it well,add sliced almonds and pistachios and mash again.
• Now make small tikki with your hands using the mixture of the dry fruits and the dates.
• Finally take a serving plate.
• At first add 2-3 table spoons of rabdi on it.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Then keep a round shaped fried bread piece on it.
• Add a date tikki on the bread and cover it with an another fried bread just like a sandwich.
• Repeat the process similarly with all the bread slices.
• Pour the milk over the breads and serve.
• It can be served hot or chilled too. In that case the prepared rabdi and the milk dipped bread silces should be refrigerated.

 

Niramish Ghugni....Veg Peas Curry...No onion...No Garlic...!!!

       

During my childhood days, I used to see that Maa cooked everything separately for Thamma(My Grandma),as she was a widow and didnt want to eat any non-veg preparation,didnt even touch them. Not only that Maa prepared her food in a different"Unun"(oven),using completely different cooking utensils which are typically used to cook the vegetarian foods only.So,anybody can highly imagine what type of restrictions were there in my family and later when thamma was died,Maa continued  the tradition of cooking the vegetarian dishes  for us very often and nevertheless to tell that the taste was just amazing.

One thing, I highly believe that  A good recipe and the highest quality ingredients can only be transformed into a beautiful dish once it gets the Midus touch of the cook.Similarly,after my repeated trials I cant still bring the wonderful taste of a dish like Maa.It's the magic of her hand,with which only using very small quanity of simple ingredients ,her all the preparations become heavenly deliciuos,specially in case of the purely vegetarian dishes.I have hardly seen her to use garlic except ,chicken or mutton.

Anyways, I followed her recipe to prepare this "ghugni" or "dry green peas curry" on a Friday, which we maintain as a purely vegetarian day at my home. But during the preparation I faced a small problem. Although as per my mom’s recipe I should have used sliced and chopped coconut, but I found it putrid in my fridge and couldn’t  able to use it .So,  I decided to use a little coconut milk in place  of chopped coconut. I ought to mention that the result was surprisingly good and I would like to prepare it again in the same way.

Here is the recipe:

Ingredients:

• Dry Green Peas: 1 cup

• Potato: 1 (medium,diced)
• Coconut Milk: ½ cup
• Ginger paste: 2 tsp
• Cumin powder: 1 tsp
• Cumin seeds: 1/2tsp
• Bay Leaves:2
• Dry Red Chillis: 2 pieces
• Red chili powder; ½ tsp
• Cloves: 2 pieces
• Cardamons:2-3
• Cinnamon Stick: 1-2
• Garam masala powder: 1/2tsp
• Turmeric Powder:1/3 tsp
• Salt:As per taste
• Sugar: 1/4 th tsp
• Mustard Oil:2-3 tbsp.

Process:

• At first soak the  dry peas at least for 3-4 hours(over night soaking will be much better).Then use a pressure cooker to boil it with water and little salt.Normally in pressure cooker 2 whistles in medium flame are enough to boil the peas.But be careful so that the peas are not over cooked.
• Now drain the excess water,using a strainer.
• Then wash peel and cut the potato in small cubes.

• Now mix the ginger paste and the cumin powder in 1 tbsp of water and keep it aside  for atleast 10 minutes.
• Take a large pan or deep bottom vessel ,add 2 tbsp of  mustard oil ,in medium flame add the whole garam masalas,cinnamon stick,cloves and the cardamons.
• Fry them little for 1-2 minutes.
• When the aroma comes out add the cumin seeds,dry red chilli and the cumin seeds.
• When the cumin seeds start to sputter add the potato cubes.

• Fry them with little turmeric powder and salt until golden brown in colour.
• Now add the mixtyre of the ginger and  the cumin paste.
• At this time, add salt,a pinch of turmeric powder and red chilli powder.
• Mix all the spices very well in medium flame and cook them until the oil starts to release at the sides.

• Now add the boiled peas and mix thoroughly with all the spices.
• Check the seasoning, add little sugar and the coconut milk.
• Let it come to boil, if needed 1/2 cup of water may be used.

• Check whether the potatoes are properly boiled.
• Cook until your desired consistancy,normally ghugni has a medium thick gravy.
• Adjust the sugar and salt .
• Sprinkle little garam masala powder.
• Garnish it with chopped cucumber,carrot,lime juice and dry roasted masala of your choice.
• Serve it with luchi, paratha or naan,even I like it with puffed rice(muri) also.

  

                                                 Enjoy Your Food..!!!

Tiranga Paratha....!!!!

        Tiranga Paratha....Paying A Special Patriotic Homage to all the Freedom Fighters of India...!!!

Being  Indian,we used to celebrate our Independence Day,Republic Day or any other National days in different styles and emotions.But mostly,we ,the home-makers used to spend these days in the usual way,inside the kitchen. Instead of being restricted within the daily meals, I think, we could do something new and in this way we could also pay a homage to our country and our Freedom Fighters,The Real heroes. I think in this way I could spread the feelings, emotions and importance of these days to my little daughter as well.


Anyway,I should come to the point now.Tiranga Paratha is a very simple,easy and interesting preparation and yes,it's really good to taste also.


Ingredients:

• Frozen Peas:1/2 cup(fresh peas will also work perfectly)
• Carrot : 1 large
• Salt:As per Taste
• Dry Roasted Cumin Powder:2 table spoon
• Chilli Powder: 1/2 tsp
• Sugar:A pinch
• White Oil
• Flour(Maida)

Process:

• At first using a mixer blender make a soft paste of the peas.
• Peel off and chop the carrot and same as above, make its paste too.
• Put a pan in the oven,add little white oil and add the carrot paste first.
• Add 1tsp of dry roasted cumin powder,a pinch of chilli powder and salt and a pinch of sugar and mix the carrot paste very well with all the spices.
• In the medium flame stir it well,until the paste become tight.
• Keep it aside.
• Now in the same pan add little more oil and the peas paste.
• In the similar way add 1 tsp of dry roasted cumin powder,a pinch of chilli powder and little salt and sugar according to your taste.
• In the similar way,when the paste becomes tight(dont make it too hard) remove it from oven and keep it aside.
• Keep the both paste in two different bowls.

• Now take three different medium sized bowl.
• Add 1/2 cup of flour in each of them.
• Now in your first bowl add the carrot paste,1tsp white oil and 1/2 teaspoon of salt.
• Now make a soft dough with your hands.
• Avoid making it too hard, a little water can also be added if required. Keep the saffron color dough aside.
• Now in your second bowl of flour add the peas paste,1 tsp of white oil and 1/2 tsp of salt.
• Make a soft dough which would be of green color and keep it aside.
• While making the green dough also, a little amount of water can be added.
• Now take your third bowl of flour, add the oil and the salt in the same way to make a soft white dough.
• Three different coloured doughs are now ready.

 

 

 

 

 

 

 

 

   

                        

 

                                  

• Now take  rolling pin and board.
• Take equal quantity of dough from each of the bowls and arrange them horizontally  as per the sequence of colours in our National Flag.
• Use some dry flour to make it non-sticky and with the help of the rolling pin roll it and  give it a rectangular shape.
• Using a knife cut it properly and give it a flag shape.
• You can make a circle in the middle of it which represents the "Chakra" of our National Flag.
• In this way,make few more parathas.
• Use little white oil / butter / ghee and fry the parathas well.
• Serve it with Achar,Dahi or any Sabji of your choice.

                                                    Enjoy Your Food......!!!!