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.