November 23, 2017

Eggless Sponge Cake with Kadai (without Oven and Pressure Cooker)

Many people want to prepare cake recipes, but they don’t have oven. There are many alternate recipes which use pressure cooker instead of oven. However few don’t want to use pressure cooker because of fear that their pressure cooker might damage. I tried using normal thick bottom kadai itself for baking.  It came out very well and my family liked the outcome very much. I will also post the pressure cooker version soon.

Click HERE to view my Cake Recipes.

Full Video for sponge cake with kadai:

Dry Ingredients:

Wheat Flour
1 cup ( 1 cup = 240 ml)
½ cup
Baking Powder
1 tsp
Wet Ingredients:

½ cup
Milk (boiled and cold)
½ cup
Vanilla Essence
1 tsp
For Baking without oven:

Table Salt
2 cups

1. Sieve wheat flour and baking powder twice or thrice. Keep it aside.
2. Powder the sugar using the dry mixie jar. Keep it aside.
3. Add the butter in a wide bowl. Beat well till it becomes soft using the electric beater or whisk.
4. Add powdered sugar (from 2) to the butter and mix them slowly. Then beat them well till they become soft.
5. Add vanilla essence and mix them well.
6. Add milk to the above batter and mix them well. Don’t over mix them, because the milk turns into curdle. But don’t worry if it curdles.
7. Add sieved flour (from 1) little by little and make a soft batter. When the batter looks like a urad dal batter then it is in the right consistency. The cake batter is ready.
8. Grease the butter in a 7 inch baking tray and dusted with wheat flour.
9. Pour the cake batter and tap them gently to level the batter.

Using the Pan Version:
10. Meanwhile, add 2 cups of table salt in a thick kadai/pan and close the lid of the pan.  Heat the pan for 5 mins in high flame. This is preheating step. Don’t use non stick pans.
11. Keep the tray on the salt and close the lid of the pan. Keep the flame at very low.  (please refer the video)
12. Allow to bake for 35-45 mins or till an inserted tooth pick comes out clean.

 Using Oven Version:
13. Preheat the oven for 200 degree Celsius.
14. Bake the cake for 180 degree Celsius for 35-45 mins or till an inserted tooth pick comes out clean.

15. Allow it to cool down completely and then remove from the tray.

        Yummy and super soft eggless cake is ready to serve!

1. You can replace ½ cup butter with ½ cup odorless oil.

November 21, 2017

How to string Jasmine Garland with artificial Rose?

This is very easy method to string jasmine with artificial rose.

Video Link:

November 20, 2017

7 Taste Uthappam | Dosai Varieties

Normally we make single taste one dosa variety at a time. If we make multiple tastes dosas at a same time everyone would love it. When each taste comes from each veggies it also makes the dishes very healthy too. Moreover the multicolor presentation would attract kids very much.

Recipe Cuisine : South Indian | Recipe Category: Breakfast
Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 1 set

Idly Batter
As required
Grated Beetroot
1 tbsp
Grated Carrot
1 tbsp
Finely Chopped Onion
1 tbsp
Finely Chopped Coriander Leaves
1 tbsp
Finely chopped Tomato (remove the seeds)
1 tbsp
Diced capsicum (remove the seeds)
1 tbsp
Idly Podi (Recipe HERE)
1 tsp
As required

1. Heat the mini uthappam pan, pour few drops of oil in each circles.
2. Pour small ladle full of batter (2 tbsp) in each circles and make circular shapes.
3. Now sprinkle 7 varieties of toppings on 7 uthappams and press them gently with dosa-turn over ladle.
4.  Pour few drops of oil along the sides of the dosas.
5. Turn over carefully once they reaches golden in color.
6. Then remove from the tawa, when they become golden on both sides.
                Yummy and tasty uthappams are ready to serve. Serve with coconut Chutney and kara chutney.

Click HERE to view 30+ chutney recipes.
Click HERE to view 20+ Dosa Recipes.

1. Toppings are your choice.
2. If you don’t have mini uthappam pan, you can make small uthappams with your normal dosa tawa.
3. Use fermented Idly batter or dosa batter.

November 16, 2017

Promises of a Firefly - Anupam Patra

Formulating a unique style and rhythm is the key for success with the audience. When you are starting out as a writer and coming up with a short stories collection, then this is also the most difficult thing to achieve. Anupam Patra's short story collection, "Promises of a firefly" comes out with flying colors in this litmus test.

A violent event like a murder or accident takes just a split second to happen. But it takes a full lifetime, or sometimes many lifetimes to comprehend and overcome the impact of the violence. The emotional affect is not only for the victim, but also for the perpetuator of the violence. Anupam's stories are all about the web of emotions like anger, shame, guilt and grief of those affected by these incidents. Anupam Patra spends more words conveying the pain of victims the violent incidents and has the talent to bring out the resonance and evoke the emotions in the reader. The stories are more emotion driven than plot driven, just like Chekov's short stories.

Most of the stories revolve around motor-related accidents which are follies that would have been easily avoided. Yet people keeping committing them so frequently throughout the world. The inexcusable impatience of the guilty and split-second slip of caution on the part of victim weighs heavily on the minds of the characters in these short-stories as unbearably heavy. The rush of the ego is the root of tragedy is a recurring theme in these short stories. It is very well brought out in romance story, "Games we never forget", when the lovers breakup over a scrabble game..
My Personal Favourite is the story, "A Temporary Promise". it's a love story in the circumstances when people can't afford to trust and also discourage to trust. The swift plot-twists that are bound to happen makes it a page turner. Another good story is "Swans" which revolves around a convict trapped in a jail and his yearning for forgiveness by his family.

Promises of a Firefly indeed shows the promise of Anupam Patra's writing talent. A very good debut indeed to start with.

November 14, 2017

Karpooravalli / Omavalli / Ajwain Leaves Bajji (Vaamu Akku Bajji)

Bajji in a Rainy season is a tempting snack. Why not make it very healthy by using “Karpooravalli / Omavalli / Ajwain / Mexican Mint / Oregano Leaves” instead of banana? People who would not eat omavalli leaves otherwise will also won’t mind. By this way, this is a very popular snack in Visakapattinam (Andhrapradesh).

Omavalli Leaves
For Batter:

Gram Flour / Kadalai maavu
½ cup
Rice Flour
2 tbsp
Red Chilli Powder
1 tsp
¼ tsp
As required
Cooking Soda
½ tsp
For Deep Fry:

To deep fry

1. Wash the leaves twice or thrice gently.

2. Dry them using the kitchen towel or paper. Keep it aside.

3. In a bowl, add gram flour, rice flour, hing, cooking soda, red chilli powder and salt. Mix them well.

4. Add water little by little and mix them with wire whisk. Add enough water to make the bajji batter little bit thinner than idli batter consistency.

5. Heat enough oil in a frying pan. Put a drop of batter in the oil; if the batter comes up immediately is the right temperature of the oil.

6. Dip each leaves with batter and deep fry with oil.

7. Cook till the sizzling sound stops completely.

8. Take them out from the oil and spread them on the tissue paper to absorb the excess oil.

Tasty and healthy Omavalli/Karpooravalli Bajji ready. Serve it with Coconut Chutney (Recipe HERE).

1. You can use the excess batter to prepare onion bajjis.

2. Don’t over load the oil with too many bajjis.

30 International Recipes in Aval Vikatan

30 Indianised International recipes has been published in Aval Vikatan supplementary dated 13th November 2017.

November 13, 2017

Persian Naan-e-Notochi / Perisan Besan Cookies (Eggless and Butterless)

This Besan cookies is very easy to make and have without guilt, because we make these cookies without butter. This is very well known cookie from Persia.

Click HERE to view 40+ Cookies Recipes.

Recipe Cuisine : International / Persian | Recipe Category: Baking
Preparation Time: 10 mins  | Cooking Time: 8 mins | Yields: 15 cookies

Besan Flour / Gram Flour / Kadalai Maavu
¾ cup (1 cup = 240 ml)
Odor less oil
¼ cup
Icing Sugar (Recipe HERE)
2 tbsp
Rose Water
½ tsp
Cardamom Powder
¼ tsp
Pista Nuts
5 nos

1. Dry roast the Gram flour till the nice aroma comes out from the flour. Allow it to cool down completely.
2. Cut the pista nuts in to very thin slices.
3. Now add the roasted flour, icing sugar, cardamom powder and oil in a wide bowl.
4. Knead them into a soft and pliable dough.
5. Roll the dough into 1/4 inch thickness circle (like chapathi) on the dry rolling surface using the rolling pin. Before rolling, sprinkle the wheat flour over the rolling surface to avoid the flour getting sticky.
6. Sprinkle the chopped pista over the rolled surface and press them gently.  Now cut the rolled circle using the cookie cutter. I have used star shape cutter.
7. Take out the cookies using the flat spatula and keep it on the ungreased baking tray. Leave ½ inch space between the cookies.
8. Preheat the oven for 200 degree Celsius.
9. Bake the cookies for 8 mins at 180 degree Celsius.
10. Allow it to cool down completely and then take them out from the tray. Again cool them on wire rack.

       Tasty and aromatic cookies are ready!!!

November 10, 2017

Whole Wheat Carrot Cake

This carrot cake recipe is in continuation with carrot muffin (Recipe HERE)  recipe I have posted earlier. The uniqueness of this recipe is that it is spicy as well, as we are adding cinnamon and nutmeg powders. Kids and adults both will love this blend. This carrot cake is also healthy as it is prepared with wheat flour and carrot.

Click HERE to view more cake Recipes.

Full Video Recipe:

Recipe Cuisine : International | Recipe Category: Baking
Preparation Time: 15 mins  | Baking Time: 40 mins

Wheat Flour
1 cup (240 ml)
½ cup
½ cup
Grated Carrot
¾ cup
Vanilla Essence
1 tsp
Baking Powder
1 tsp
Cinnamon Powder
½ tsp
Nutmeg Powder
½ tsp

1. Sieve wheat flour, cinnamon powder, nutmeg powder and baking powder together twice or thrice. Keep it aside.

2. Powder the sugar using the dry mixi jar. 

3. Beat the butter till it becomes fluffy using electric beater at high speed.

4. Then add the powdered sugar (from 3) and beat it continuously till they become fluffy.

5. Now add one egg and one tbsp of flour mixture (from 1)  with the butter mixture. Beat the mixture till the egg mix well with the butter.

6. Now add the second egg and one tbsp of flour mixture (from 1) with the butter-egg mixture. Beat the mixture till the egg mix well with the butter.

7. Now add the essence with the butter–egg mixture.

8. Now add remaining sieved flour (from 1) little by little, beat them at low speed till they incorporate with the butter mixture.

9. Add grated carrot and beat them for 30 seconds only. Cake batter is ready.

10. Meanwhile, grease the 7 inch pan with butter and dust with flour.

11. Pour the cake batter (from 9) into the dusted pan.

12. Preheat the oven for 200 degree Celsius. Bake the cake for 30-40 mins or inserted tooth pick comes out clean at 180 degree Celsius.

13. Allow it to cool down completely. Remove the cake from the pan.

14. Immediately dust the powdered sugar over the cake using sieve. (this is optional)
      Wow yummy and healthy Carrot Cake is ready to serve.


1. Should not add all the eggs at a time. Because the butter becomes curdle. 
2. For eggless version, you can replace 2 eggs with 1/2 cup of curd.

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