Sponge Cake

 

Welcome to my kitchen, Today we will make a sponge cake. Christmas is about to come, and no Christmas party is complete without a cake. today we will learn to make sponge cake in a presser cooker. it is too easy to make. sponge cake is made with minimum and basic ingredients that are somehow available in every well maintained Indian household pantry. This delicious cake is not only easy but also very versatile, as it can be used as a base for any other dessert. if you have not an oven or microwave. so don't worry you can be made the cake in a presser cooker. so let's start to make.

Ingredients for the batter for sponge cake

• 4 eggs
• 1 cup powdered sugar
• 1 cup maida/all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup melted butter
• 1/2 tsp vanilla extract

Ingredients for make sponge cake

• 1/4 tsp butter to grease the pan
• 1 tsp maida to flour the pan
• 1 1/2 cup sand to create a base at the bottom of the pressure cooker

Firstly greasing and flouring the pan:

Step 1:- Take a cake pan, apply butter all over the pan, and grease well.

Step 2:- Add some maida into the pan and cover the entire pan with flour by rotating the pan.

Step 3:- Dust off extra Maida from the pan. and keep aside.

Now prepare the batter for the cake:

Step 1:- Take 4 eggs in a mixing bowl and whisk the eggs well.

Step 2:- Now add powdered sugar and mix well.

Step 3:- Now add maida(all-purpose flour), baking powder, salt and mix well.

Step 4:- Mix all ingredients very well without lumps.

Step 5:- Now add melted butter into it and mix again without lumps.

Step 6:- In last Add vanilla extract and mix the whole batter without any lumps.

Now we will bake the cake

Step 1:- Take the pan, which you have greased with ghee.

Step 2:- Now put the batter in the pan carefully. And spread it evenly.

Step 3:- Now take a pressure cooker. And spread  the sand all over the base of the pressure cooker.

Step 4:- Place the cake pan carefully over the sand. and cover the lid of the pressure cooker.

Step 5:- Before cover, the cooker removes the rubber washer from the lid. and remember do not put on the whistle.

Step 6:- Cook on low flame for 60 minutes. after 60 minutes switch off the flame.

Step 7:- Open the lid and take a toothpick and insert the toothpicks into the cake.

Step 8:- If the toothpick is cleaned without sticking to the cake, then the cake is completely formed, otherwise cook the cake for a few more minutes until the toothpick is cleaned.

Step 9:- When the cake is cooked completely, out the pan with the cooker. and cool it down.

Step 10:- Before transfer, the cake to the plate run the knife over the sides of the pan to loosen the cake.

Step 11:- Now turn the pan in the plate, and over and lift the pan carefully.

Now your  pressure cooker cake is ready.

   

Methi Matar Malai

 

Welcome to my kitchen, Today we will learn how to make Methi Matar Malai. Fenugreek (fenugreek) is a popular winter vegetable in India. Fenugreek Pea Malai is a delicious and popular North Indian curry made with fenugreek leaves, peas, and malai.  you can see it on the menu of most North Indian or Punjabi restaurants. it is a healthy dish. it is good for kids too. it is very easy to make. you can make it in a very short time. Methi and Matar are a super hit combination as their flavors complement each other well. everyone likes the creaminess and pleasant flavor of this fenugreek green peas curry. so let’s start to make. recipe of Methi Matar Malai.

Ingredients for the Methi Matar Malai

1 cup chopped fresh Methi Leaves (fenugreek leaves)

½ cup boiled green peas

1 medium-size onion – chopped

¼ cup cashews

4 to 5 chopped garlic cloves,

1-inch ginger, chopped

2 to 3 green chilies, roughly chopped

1 teaspoon cumin seeds

2 tablespoons ghee (clarified butter) or oil

Water as required

Sugar as required

Salt as required

1 or 1/2 cup fresh cream (malai)

1to ¼ cup milk

1-2 fresh tomato –chopped

Prepare the dry masala for Methi matar malai.

1 small piece cinnamon, 3-4 cloves, 2 green cardamom,4-5 black peppercorns, and 1tsp cumin seed. (Roasted all the spices lightly and make powder)

Few chopped coriander leaves for garnishing

Firstly Preparing The Paste and keep aside.

In a grinder jar, add 1 teaspoon cumin seeds, chopped onions, cashews,  chopped garlic, chopped tomato, ginger , and green chilies. Grind and make a smooth paste. and keep aside

Recipe of Methi Matar Malai

Step 1:- First wash the fenugreek leaves. sprinkle salt and keep aside for 15 minutes. after 15 minutes squeeze out the water.

Step 2:- Heat ghee or oil in a Kadai and add the cumin seed.

Step 3:- When the cumin seeds crackle, add the fenugreek leaves and cook 2-3 minutes on low flame. when they cooked properly, transfer to a plate and keep aside.

Step 4:- Again heat ghee or oil in the same Kadai.

Step 5:- Add the ground paste and fry the paste for 6 to 7 minutes on low flame,. now add dry masala and fry till it starts giving a fragrant aroma.

Step 6:- Cook stirring continuously otherwise paste will be sticking to the Kadai. if the paste sticks to Kadai you can add some water.

Step 7:- When the paste release oil from the sides. Add fried fenugreek leaves and saute for 2 minutes.

Step 8:- Now add boiled pee, milk, sugar, salt, and fresh cream and cook on a medium flame for 2-3 minutes.

Step 9:- Add water and mix well and simmer the gravy for 5 to 6 minutes.

Garnish with coriander leaves and serve methi matar malai hot with naan, parathas or phulkas.

Gobi Tikka Masala

 

Welcome to my kitchen, Today we will learn to gobi tikka masala. Gobi tikka masala recipe is a restaurant-style Indian curry recipe. This cauliflower recipe is cook in very little time. it is tasty to eat and easy to make. Gobi or cauliflower is a very common vegetable widely available around the world. and winter season it is easily avilable in market. If you are bored eating a kind of cabbage vegetable then definitely try this. I am sure you will love it.

Ingredients for the marinade:

1 medium-size Cauliflower (Phool gobi)

3-4 Capsicum (Shimla Mirch)

1 medium-size onion cut into big pieces

1 cup plain thick curd (yogurt)

½ tsp Garam masala

½ tsp Turmeric powder (Haldi)

½ tsp Red chill powder: ½ tsp

1tbdp dry fenugreek leaves (kasoori methi)

1tbsp lemon juice

Salt to taste

Ingredients for the gravy:

3-4 medium-size tomato make a puree

1tbsp Grated ginger

1 tsp Tomato ketchup:

2 tsp honey

1tsp cornflour

2 tsp cumin seeds

½ tsp Fennel seeds

1-2 Small cardamom

1 Big cardamom

1-2 Cinnamon stick

2-3 Cloves

½ tsp Red chilly powder

1tsp cumin powder

2-3 tsp Coriander powder

2-3 tsp  Fresh cream

Oil

Salt

Water

Making gobi tikka masala

Step 1:- Cut in large pieces cauliflower, onion, and capsicum into and keep aside.

Step 2:- Take a large size bowl and mix together the cornflour and water.

Step 3:- In a large bowl take curd, turmeric powder, garam masala, red chili powder, kasoori methi, salt, and lemon juice mix together and make a nice thick paste.

Step 4:- Now add cauliflower,, onion, and capsicum to it. Mix everything Cover it and keep it in the fridge for 3-4 hours.

Step 5:- Take out the vegetables after 4 hours and mix them again.

Step 6:- Now heat 2 tablespoons of oil in a pan and put veggies in it and let them cook in for a few minutes. cook them without cover

Step 7:- After a few minutes reduce the heat and cover the pan and cook till the veggies are roasted well and become slightly soft.

Step 8:- Keep stirring it a couple of times. and cook well.

Step 9:- When the veggies are roasted and crisp transfer them to a bowl.

Step 10:- Now heat the oil on medium heat in the same pan, add cumin seeds, fennel seeds, cloves, cinnamon stick, small cardamom, and big cardamom.

Step 11:- Cook for few seconds and add ginger garlic paste.

Step 12:- Now add tomato puree, saute and cook till oil is separated

Step 13:- When oil starts separating from tomatoes, add cumin powder, coriander powder, and red chili powder and mix well.

Step 14:- Now add tomato ketchup and honey, and mix it well.

Step 15:- In last add cream and mix it well. and add roasted veggies and cook for 6-8 minutes.

Now Gobi tikka masala is ready to serve. Serve it with hot parathas and naan or jeera rice, inside you can keep raita.

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Mughlai ghobi recipe

 

Welcome to my kitchen, Today we will learn to make Mughlai Gobi. The winter season has come and along with Gobi (Collyflower). If you are bored eating a kind of gobi vegetable.  then try this Mughlai gobi one time. I will sure you like it.  it is very easy to make also. you can eat this Mughlai gobi with roti, paratha or rice and naan. it is very delicious to eat. you can make it dinner or lunch. so let's see how to make Mughlai gobi.

Ingredients for the Mughlai Gobi

Tomato -500gms

Ginger – 2 tsp or 1 inch

Green Chillies -2-3 or according to your taste

Onions-1 medium size

Cauliflower -1kg cut into florets

Oil for deep frying

1tsp cumin seeds (jeera)

2-3 laung

1 Cardamom

1-2 tsp chili powder

2 tsp coriander powder

200 grm curds

1/2 tbsp- chopped coriander leaves

100 gms  paneer (cut into cubes)

Making Mughlai Gobi

Step 1:- Boil the cauliflowers florets in salted water for 15 minutes. While the gobi is boiling, make tomato-onion paste.

Step 2:- Grind the tomato-onion, green chilis, and ginger in a mixer grinder. and make a paste.

Step 3:- Drain the water and keep the cauliflower florets aside.

Step 4:- Now heat the oil in Kadai. and fry the cauliflower florets and paneer.

Step 5:- Fry both till becoming golden brown. and keep aside

Step 6:- Heat 2 to 3 tsp oil in the same Kadai and add cumin seeds.

Step 7:- When the cumin seeds crackle, then add clove, cardamom and paste of onion tomatoes and cook well till becomes paste oil leaves the side.

Step 8:- Add yogurt and mix well and cook till the oil separates from the gravy.

Step 9:- Add the cauliflower florets in this and mix well so that the gravy is coated well in the florets.

Step 10:- Cover with a lid and cook on high flame for 2 minutes. if need you can add some water

Step 11:- In the last add paneer and mix well and garnish with coriander leaves.

Step 12:- Mughlai Gobi is ready to serve.  You can serve with Rotis, paratha, or steamed rice.

 

Kuttu ke Parathe

 

Welcome to my kitchen, Today we will learn to make Kuttu ke Parathe. In north India, people who keep Navratri fast, they use only Kuttu ka atta or Singhare ka atta. If you have become bored after eating the Puri of Kuttu during this 9 day fast of Navrati, then today you should try the Kuttu ka Paratha. it is also so tasty. and only one to two paratha is enough for will fill your stomach. you can eat it with aloo ki sabzi, curd or sauce. so let’s see how to make Kuttu ka paratha.

Ingredients for the Kuttu ka Paratha

• 2 cups Kuttu ka atta (buckwheat flour)
• 1-2 medium-size boiled potato
• 1-2 green chili - finely chopped Warm water add as required
• 1-2 tablespoon finely chopped coriander leaves
• salt (sendha namak), add as taste
• oil for ghee as required, for roasting paratha

Making dough for Paratha

Step 1:- Firstly peel and mash the boiled potatoes.

Step 2:- In a bowl, mix the mashed potatoes, coriander leaves, green chilies and rock salt with the Kuttu ka atta.

Step 3:- If you are unable to make the dough.  add 1 to 2 tablespoons warm water and begin to knead.

Step 4:- Knead till a make dough. Don't make too smooth or too moist the dough.

Making Kuttu Ka Paratha

Step 1:- On a polythene sheet separate some oil to all sides.  and spread the oil in the polythene sheet.

Step 2:- Take a medium-sized ball and place it on the polythene. Fold the polythene.

Step 3:- Press with other flatten plates. and make a round paratha.

Step 4:- You can use a zip lock bag. instead of a polythene sheet.

Step 5:- Place the roti or paratha side on your right palm and gently remove the polythene sheet.

Step 6:- Now heat the non-stick Tava.

Step 7:- Then place the roti or paratha on the Tava.

Step 8:- When one side is cooked, turn and let the other side cook.

Step 9:- Now Spread ghee or oil on top of paratha and then flip again. and again spread ghee on another side.

Step 10:- Cook well and flip once or twice till the Kuttu ki Rotis have golden brown patches.

Step 11:- Now serve kuttu ka parathas hot or warm with a aloo ki sabzi , curd or sauce.

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Kuttu ki poori with aloo ki sabzi

 

 

Kuttu ki poori with aloo ki sabzi

 

Welcome to my kitchen, Today we will learn to make kuttu ki poori and aloo ki sabzi. it is the most popular dish during Navratri. which is cooked mostly in people's homes. Since it is too quick to make and it is easy to make. it fills the stomach completely. you can make it at any one day in your nine days of fasting. Kuttu ki poori is great with vrat vale aloo sabzi or any vrat ki sabzi or just with simple curd. Since kuttu has a tendency to generate heat in the body, it is preferred to serve with curd. so let's see how to make it.

Ingredients for the Kuttu ki Poori

• 1 cup Buckwheat Flour (kuttu ka aata)
• 2-3 Medium Sized Boiled
• Potatoes
• 1 Tsp. Green Chilies, Finely Chopped
• 2 Tbsps. Green
• Coriander, Finely Chopped
• Rock Salt To Taste
• Black Pepper Powder according to your taste
• Oil for Frying

Ingredients for Aloo ki Sabji :

• 4 Boiled Potatoes,
• 2-3 Tomatoes, finely chopped
• 2-3 Green Chilies, Finely
• Chopped
• 1 Tsp. Ginger, Finely
• Chopped
• 1 Tsp. Cumin Seeds
• 2-4 Tsp. Ghee
• 1 Tsp. Coriander Powder (if you do not use in fast then skip)
• Rock Salt to Taste
• Black Pepper Powder according to your taste.
• 2 Tbsp. Coriander leaves, finely chopped                                

Making Method of Kuttu ki Poori for fast

Step 1:- Firstly mash the boiled potato them nicely. There should not be any lump.

Step 2:- Now in a mixing bowl add all ingredients combine with other ingredients except oil. if necessary using water kneads a soft dough. Just keep it aside for 15 minutes.

Step 3:- After 15 minutes divide the dough in equal portions. and heat the ghee or oil in kadhai heat on medium flame.

Step 4:- Make small balls of dough and apply little oil on the rolling surface and take one portion. Roll it into a 2-3″ circle.

Step 5:- To check the heat of the oil, just drop a little boondi like dough in the oil. This should come up on the surface with 3-4 seconds.

Step 6:- Fry the rolled poori till becoming both sides until golden brown.

Step 7:- Now Transfer the poori to a kitchen towel to absorb excess oil.

Making Method of potato gravy for fast

Step 1:- Peel the boiled potato and keep ready.

Step 2:- Firstly heat the ghee in a wok, add cumin seeds and let them crackle. 

Step 3:- When they start to splutter, add grated ginger and green chilies, stir for few seconds and then add chopped tomatoes, pepper powder, coriander powder, and salt. and cook them till become release oil.

Step 4:- Now add roughly mashed potatoes and 1 cup of water.

Step 5:- Cook them till too little thicken.

Step 6:- Garnish with chopped coriander leaves when the gravy becomes slightly thick.

Serve hot poori with aloo ki sabji or raita. and enjoy your fasting day.

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