As I had already shared a jamun kofta gravy recipe, I was looking for some other interesting recipes with gulab jamun mix and came across this eggless vanilla sponge cake recipe. I tried the recipe with small changes and the cake came out super soft, spongy and moist. Raksha loved it a lot and took it for her school Christmas & New year party. She said, all the cake pieces vanished in no time and it got rave reviews from her friends. I was very happy and wanted to share this easy, foolproof eggless vanilla cake recipe with you all.
So I made this as my first ever guest post in my blogger buddy Lubna Karim’s blog “ Yummy Food”. Today I have shared the same recipe with step by step photos. Friends, If you are looking for some easy, yummy recipes using left over gulab jamun mix, this is one of the best options. Do try it for this New year celebration and enjoy ! Its a best teatime cake recipe. Ok, Lets see how to make eggless vanilla sponge cake recipe using gulab jamun mix.
With this cake recipe, I am signing off this year 2016. I thank all my readers and friends for your continuous support and encouragement. With new hopes and dreams, I will catch you all in New year 2017 with a sweet recipe.
I Wish all my readers a very happy and prosperous NEW YEAR 2017 !!
Basically ennai kathirikkai kuzhambu ( Oil roasted brinjal gravy) is prepared by using freshly roasted and ground spices with coconut.I make my MIL’s pepper flavored ennai kathirikai kulambu at least once in a week as it is Sendhil’s one and only favorite brinjal recipe. Recently I tried this easy, no grind, Chettinad style ennai kathirikai kuzhambu without coconut just for a change.
I followed the recipe from THIS BLOG. I loved it a lot with plain rice and papad/appalam. Its more like my vatha kuzhambu recipe but the flavor of masala coated, roasted brinjals in lots of oil makes a great difference in taste, color and flavor for this kuzhambu. Soon I will make a post about authentic ennai kathirikai kuzhambu recipe. Before that, do try this easy version. I hope you will like it. Now lets see how to make Chettinad ennai kathirikai kuzhambu with step by step pictures !
Red chilli powder - 2-3 tsp ( Kashmiri chilli pwd)
Coriander powder/Dhania powder - 2 tbsp
Salt & water - as needed
To temper
Sesame oil / Gingely oil - 1/4 cup
Mustard seeds - 1 tsp
Fenugreek seeds - 2 pinch
Curry leaves - few sprigs
HOW TO MAKE ENNAI KATHIRIKAI KUZHAMBU - METHOD
Wash the brinjal. Mark X on the top of brinjals till half its way without cutting its stem part. Immerse them in water till use. Soak small lemon sized tamarind in 1 cup of hot water. Take the extract and set aside. Peel onion, garlic and keep aside.
In a small bowl, take 1 tbsp tamarind extract, red chilli powder, dhania powder, turmeric powder and salt. Mix well to make a thick paste. Fill the brinjals with this paste.Arrange in a plate.
Heat 1/4 cup sesame oil in a pressure cooker base ( I used cooked to make the gravy quickly and to save time) Reduce 1 tbsp oil if you feel too much of oil. You can make this gravy in a kadai as well.Splutter mustard seeds, methi seeds, curry leaves.Add the small onions, garlic cloves and saute till onion turns transparent.
Add the masala stuffed brinjal pieces along with the remaining masala and saute well till the brinjal shrinks a bit.Add finely chopped tomato pieces, mix well for a minute. Add tamarind extract, 1/2 cup more water, salt and mix well. Let it come to a roll boil. Cover and pressure cook for one whistle in very low flame.Let the steam release by itself and then open the lid.
If cooking in a kadai, cover with a lid and cook till brinjal turns soft and gravy turns thick as you wish. Gravy thickens and oil oozes out. Mix well and serve with plain rice, papad !
Enjoy !
Note
Do not reduce the quantity of dhania powder as it helps to thicken the gravy.
You can replace red chilli powder + dhania powder with sambar powder too.
You can also add a small piece of jaggery if you like.
Add more chilli powder if you like spicy kuzhambu.
This gravy stays good for a week even without refrigeration as we are adding more oil.
Try this easy ennai kathirikai kuzhambu. Serve with plain rice, enjoy !
Bread sandwich is one of the easy to make & quick breakfast/dinner/snack recipes.In my family, none of us are a big fan of sandwich recipes.So I make them very rarely and that too mostly in busy week days if I have no choice for quick breakfast. This morning, I tried easy potato masala sandwich in Indian style for the first time with a loaf of fresh wheat bread/brown bread. It came out very well and we loved it. Especially Raksha liked it very much and told me to prepare the same for her school snack box & lunch box. I have prepared a no cook aloo masala and made it without spreading any chutneys or cheese. Still it was tasting good. It a very simple recipe. Bachelors and working women would love the ease of this recipe. If you like this stuffing idea, you can make any number of variations as per your family's taste. Lets see how to make this easy, simple potato sandwich/ aloo masala sandwich recipe with step by step photos !
Easy Potato Sandwich/Aloo Masala Sandwich
Easy potato sandwich/aloo masala sandwich toast in dosa pan
Bread slices - 15 nos (small sized, milk or wheat bread)
Boiled potato - 4 nos (medium)
Cumin seeds/Jeera - 1/2 tsp
Fennel seeds powder/soambu powder - 1/2 tsp
Red chilli powder - 1.5 tsp
Garam masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Finely chopped mint leaves or coriander leaves - 2 tbsp
Salt - as needed
Vanilla extract - 1/2 tsp ( optional)
METHOD
Wash and pressure cook potato for one to two whistle in low flame. Once its cooked, Peel the skin and mash it well.
To the mashed potato, add chilli powder, garam masala powder, salt, turmeric powder, cumin seeds, fennel seeds powder, finely chopped mint or coriander leaves. Mix well.
Take 2 bread slices. Apply a tsp of tomato ketchup/sauce in one side of a bread slice. Spread the potato masala in another bread slice on one side. Close the bread slices and make a pair.
Heat a dosa pan and drizzle a tsp of oil /butter/ghee. Place the sandwich and toast both the sides in medium flame till it turns light golden brown on top. Cook patiently in low to medium flame to avoid burnt top. Grease with few drops of ghee and Serve hot immediately for best taste !
For variations,you can add grated cheese over the potato masala and toast it. Kids would love it. Instead of tomato ketchup, you can spread green chutney or keep tomato slices, cucumber slices or even grated carrot for healthier options.
Enjoy !
Note
Adjust the quantity of spices as per your taste buds.
Use fresh milk bread instead of wheat bread for kids if you wish.
Do not toast the bread in high flame.Cook patiently to avoid burnt top.
For variations, you can add finely chopped nuts, raisins, pecans to the melted chocolate.Just play around.
Make this easy, Indian style potato sandwich at home and enjoy !
I have never thought that making homemade chocolate fudge is so easy until I come across THIS easy, microwave chocolate fudge recipe with just 2 ingredients. As I wanted to share some easy recipe for Christmas & New year celebrations, I thought of posting this simple dessert recipe with you all. Basically old fashioned homemade fudge is made using cocoa powder, sugar, milk, butter and vanilla extract from scratch. But this is an easy and quick Chocolate fudge recipe with just 2 ingredients - Sweetened Condensed milk & Choco chips. It came out really well with soft, chewy texture. I have used microwave to melt the Choco chips. It can be done on stove top as well.You can make any number of variations in this recipe by adding nuts, raisins, variety of choco chips like dark, milk choco chips etc. Do try this easy homemade vanilla chocolate fudge recipe with condensed milk. I am sure you will love it a lot. Lets see how to make this easy chocolate fudge using 2 ingredients with step by step photos and a video !
Easy chocolate fudge recipe
Easy chocolate fudge recipe with condensed milk and Choco chips - 2 ingredient fudge recipe in microwave
Line a baking pan with parchment paper or thermal foil sheet.
In a bowl, take choco chips ( I used 1/2 cup of dark choco chips & 1/2 cup of milk choco chips) and sweetened condensed milk. Mix well
Microwave in high power (800w) for just 1 minute. Remove the bowl and mix well with a spatula till all the Choco chips melt completely. Add Vanilla essence and mix quickly. Mixture will start to thicken.
Immediately transfer the mixture to the baking pan. Level it with a spatula and pat it twice. Refrigerate the fudge for 1 hour.
Invert the fudge in a plate and peel the butter paper. Cut into squares and serve ! It stays good for 2-3 days without refrigeration.
Enjoy !
Note
I used a combination of dark & milk Choco chips in this recipe. You can use any as u wish.
Do not replace sweetened condensed milk with evaporated milk.It won’t work
Do not cook the mixture for more than 1 minute in microwave. Its enough for the Choco chips to melt. If not, keep for just 30 seconds more.
For variations, you can add finely chopped nuts, raisins, pecans to the melted chocolate.Just play around.
Enjoy this easy, yummy chocolate fudge for Christmas & New year celebrations !!
Eggless bread pudding with custard sauce is an easy to make and one of the most popular pudding recipes. Long back I had shared an easy pudding recipe with agar agar/ china grass. After that, I was looking forward to try some interesting pudding recipe.
Recently I came across this easy, eggless bread pudding recipe using bread, milk, custard powder, butter, raisins( dry grapes) and nuts in a You tube video. I tried it using my leftover 3 days old bread.Its a good option to use the leftover old bread slices. Pudding came out very well. Even though we are not big fan of pudding recipes, we liked this very much. I have followed baking method.
You can try it in pressure cooker as well.This eggless, custard bread pudding tastes really good.Kids would also love it. After making this, I am eager to try out eggless caramel bread pudding too.Friends, do try this easy, Indian style pudding recipe during Christmas and let me know your feed back. Lets see how to make bread pudding recipe without eggs and condensed milk with step by step photos and a video !
Check out my other dessert recipes using bread.
Soak dry grapes or raisins in 1/4 cup of hot water. Chop the almonds or cashews into small pieces.Take the bread slices and cut into small cubes. I din’t remove the sides of bread.
In a wide bowl, take the boiled milk.Add sugar, butter, custard powder, vanilla essence, cinnamon powder and mix well without lumps.( You can add condensed milk in place of sugar but quantity may slightly vary as per taste) Check for sweetness and add more sugar if needed. You can boil the milk for a minute till it starts to thicken.I din’t boil it. I added the milk directly to the bread pieces.
Now take a baking pan ( I used silver foil box). Grease it with butter. Arrange half of the bread pieces as the first layer. Pour half of the milk all over the bread pieces. Press it & Immerse the bread pieces in the milk using a spatula. Now sprinkle the soaked dry grapes and chopped badam/almonds.
Again layer the remaining bread pieces and pour the remaining half of milk. Press it well & Immerse the bread pieces in the milk using a spatula and mash it. Top it with the remaining soaked dry grapes and chopped almonds. Lastly sprinkle 1tbsp of sugar.
Preheat the oven in convection mode at 180c. Keep the baking tray inside the oven and bake it for 30 – 40 minutes OR till the top of bread turns golden brown. Remove the tray and slice the portion of pudding.Serve it hot or warm as you wish.Enjoy !
Note
Adjust the quantity of sugar as per your taste.
Baking time may slightly vary. Mine got done in 45 minutes. Bake till the crust changes to golden in color. Do not over bake, the bottom may get burnt. So keep an eye after 30 minutes.
If you boil the milk + custard mixture, 20 minutes of baking is sufficient. As I din’t boil the milk mixture, I baked it for more time.
Recently I bought some long green brinjal to try Vangi bath. After making vangi bath, I had some leftover in my pantry. So I tried this easy green brinjal masala curry for Andhra Kakarakaya pulusu ( Bittergourd gravy) fromKamala’s corner. It came out really well and tasted great with rice. If you like, you can serve with chapathi too. The actual recipe called for using purple brinjal ( Naatu kathirikai). But I used green brinjals. So you can use any.
Basically I am a big fan of brinjal recipes. But Sendhil & Raksha eats brinjal only if the dish is very tasty. They both loved it a lot. I am sure I will make it very often in my kitchen. Do try this easy, tasty Kathirikai Pirattal/ vathakkal at home. You will love it. It goes well with dal rice, sambar rice & curd rice. If you like, you can have it with chapathi as dry subzi. Lets see how to make Indian style brinjal masala poriyal / Long green brinjal fry with step by step pictures !
Long green brinjal - 2 nos OR Purple brinjal – 4 nos
Red chilli powder – 1.5 tsp ( I used Kashmiri chilli pwd)
Dhania powder - 2 tsp
Turmeric powder - 1/4 tsp
Besan flour or rice flour – 1/4 cup
Salt & water - as needed
Tamarind extract - 1 tsp
To Temper
Cooking oil - 2 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Fennel seeds/ soambu – 1/2 tsp
Curry leaves - few
Big onion - 1 no ( finely chopped)
Coriander leaves – To garnish ( 2 tbsp chopped)
HOW TO MAKE GREEN BRINJAL FRY
Wash and chop the brinjals into 1 inch piece. In a wide bowl. take the besan flour, red chilli powder, dhania/coriander seeds powder, turmeric powder, salt and tamarind extract. Add the brinjal pieces to the spice powders and mix well.
Add little water if needed to make the masala coat well with brinjal. Let it marinate for 10 minutes.
In the mean time, chop the big onion. Heat oil in a kadai, splutter mustard seeds, fennel seeds, urad dal, curry leaves and saute onions. Add the marinated brinjal pieces and mix well for few minutes in medium flame.
After the raw smell of masala goes away, add little water (1/4 cup) and cover cook the brinjal for 5 minutes in low flame. Stir it once in the middle. Make sure brinjal is not mushy. It should retain its shape but cooked soft. Open the lid and check if its cooked soft. Mix gently and garnish with coriander leaves if you wish. Serve with sambar rice & curd rice. Tastes yumm !!
Enjoy !
Note
Adjust the quantity of spice powders as per your taste. I made it mildly spiced.
Any brinjal variety can be used. But make sure masala used for marination should coat well.
Do not over cook the brinjal. Cook in low flame by adding less water and cover it while cooking. It helps to cook faster too.
Enjoy this long green brinjal masala fry with sambar rice or curd rice. It tastes yummy !
Easy Snowball cookies recipe with step by step photos and a video !
Christmas is the perfect time for me to attempt some interesting cakes and cookies recipes. Last year during this time, I posted few Christmas special recipes like Gingerbread man cookies, Tutti frutti cookies, eggless tutti frutti cake, shortbread cookies, Kulkul , eggless rose cookies and some more. This year, I wanted to start my Christmas recipes with this easy, melt in mouth, most special snowball cookies recipe. Its a very simple cookie that can be made with easily available ingredients. Snowball cookies is also called as Mexican wedding cakes/cookies, Russian tea cakes.
With lots of butter and nuts ( Pecan or walnuts)these cookies comes out with a melt in mouth texture and crunchy taste. Pecan nuts is widely used for the recipe. But I had used a combination of nuts which you can find in the ingredients list.These snowball cookies can be made without nuts as well. I followed the recipe from Classy cakes and watched You tube video by Jenny can cook. Even though this is my first try, I am completely happy with the result. Raksha loved it a lot and took it for her school snack box today.
Do try this easy Christmas special snowball cookies recipe for your kids and enjoy the vacation. Lets check out how to make eggless snowball cookies with step by step pictures and a video !
Do check out my other Christmas recipes in THIS LINK
Snowball Cookies Recipe - Easy Christmas recipes
Eggless snowball cookies recipe with step by step pictures and video
Granulated sugar - 2.5 tbsp ( Powdered sugar can also be used)
Vanilla essence - 1 tsp
Salt - A small pinch
Chopped Nuts - 1/2 cup ( Pecan nuts is preferable, I used combo of walnuts, cashews, hazelnut and melon seeds)
Icing sugar or powdered sugar – 1/2 cup ( to coat the cookies)
Cinnamon powder – 1/2 tsp ( optional)
METHOD
Chop the nuts finely and keep aside. In a wide bowl, mix the softened butter, sugar, salt and vanilla essence. Beat well for 5 minutes. The mixture will become creamy.
Add maida, mix well. Add chopped nuts and mix well with your hands. Make a smooth , non-sticky dough. Dough should not be too wet and sticky. Some recipes call for refrigerating the dough for 30 minutes. But some recipes don’t say so. So I baked the cookies immediately using half of the dough. I wrapped the remaining dough in a cover and refrigerated it for 30 minutes. Then made balls and baked it.
To make balls, take the cookie dough ( If refrigerated, thaw it for 10 minutes and then use it) and scoop out a tbsp of dough. Make balls and arrange them in a butter greased or butter paper lined baking tray. Leave half inch gap between each cookies.
These cookies don;t expand or flatten much as we have not used baking powder or soda. If your cookies flatten so much, then the quantity of butter is more. In that case, add more maida and sugar, proceed.
Preheat the oven in convection mode at 180c and place the baking tray inside the oven.Bake at 180c for 10-12 minutes. Open the oven and touch one cookie,try to move it. If its too soft, immovable, sticky and doughy, bake for another 2 minutes else remove the baking tray and check the bottom of cookies.If its slightly golden in color, your cookies are done. These cookies would be very soft when hot. But it will continue to cook even after taking out from the oven.So do not over bake the cookies.Just 12 –14 minutes is sufficient. My cookies had some cracks on top.
Do not touch the cookies till it becomes warm. Take 1/2 cup of icing sugar in a wide bowl. Once the cookies turn warm, dip the cookies in the icing sugar and give one coating. Arrange them in a tray and let the cookies cool down completely. Again dip the cookies in the icing sugar and give the second coating. If you wish, you can go for third coating as well. Keep the cookies in a tray and serve them. These cookies stays good for 2-3 days if done properly.
Enjoy !
Note
Do not over bake the cookies. It will turn hard and sometimes burnt. I baked it approx. 13 minutes.
The cookie dough I kept in the refrigerator baked quickly ( 2 minutes lesser) than the ones I baked without refrigeration.
Do not add more sugar than the mentioned quantity because we are coating the cookies with icing sugar.It will become over sweetened.
My cookies were mildy cracked.
Enjoy these delicious, melt in mouth cookies for your tea time!!