EGGLESS VANILLA CAKE

Ingredients

Maida-1and half cup

Curd-1 cup

Baking Soda-3/4tsp

Vanilla Essence-1 and1/4tsp

Baking powder-1and1/2 tsp

Cooking Oil-1/2 cup

Sugar-1 cup

Cashews- a few


Method

Mix sugar and curd with a whisk till sugar dissolves completely.

Add baking soda, baking powder to the curd and sugar mixture.

and leave it aside for 5 minutes.

Preheat oven at 200 degree for 10 minutes.

Add vanilla essence,cooking oil and mix well. Slowly add maida

and mix well till everything blends. Add sliced cashews to the

batter.

Transfer the mixture to a greased and dusted baking tray.Bake it

at 200 degree for 10 minutes and 35 minutes at a reduced

temperature of 180 degrees till a toothpick when inserted comes

out clean.

Keep the cake on a cooling rack before slicing it . Slice it only after
it cools completely.

Gobi Manchurian

Ingredients

Cauliflower-broken into medium size flowerets(15 numbers)

Ginger Garlic Paste-1/2 tsp

Chilli Powder-1/2 tsp

Finely Chopped Green Chillies-1tsp

Corn Flour-3tbsp

Maida-5tbsp

Rice Flour -1tbsp

Soy Sauce-1tbsp

Tomato Ketchup-1tbsp

Water-1/4cup

Salt-to taste

Oil-for deep frying

Chopped Spring Onion-3tbsp

Method

Dissolve corn flour,rice flour and maida in water. Add chilli 

powder and salt and mix well.

Dip the flowerets in the batter and deep fry until golden brown.

Take another pan and heat oil.Add ginger garlic paste ,chopped 

green chillies, chopped spring onions and stir fry for a few seconds.

Toss the fried cauliflower with the tomato ketchup and soy sauce 

and stir well.

Garnish with spring onions and serve hot.

Coconut rice

Cooked rice-1cup

Grated coconut-1/2 cup

Fried cashews-2 tbsp

Ghee-tbsp

Urad dhal-1/2 tsp

Red chillies-1

Green chilles-1

Asafoetida-pinch

Salt-as needed

Heat ghee temper mustard , urad dhal,chillies( green and red) , 

asafoetida. Add cashew nuts and fry till brown. Now add coconut 

gratings and a few pinched curry leaves.

Fry till moisture in coconut gets absorbed and add salt as needed.

Turn off the stove.

Add rice and mix well .Serve with papad.

Ribbon Pakoda

Ingredients


Rice Four-3cups

Gram Flour-1/2cup

Roasted Gram Dhal Powder-1/2cup

Asafoetida-1/4 tsp

Red Chilli Powder-2 tsp

Butter-1 tbsp

Salt

Water

Oil-1/2 litre

Method


Slightly roast all flours separately till hot. Sieve all flours. Add red

chilli powder , asafoetida , salt and butter  to the flours.

Add water to make a not so stiff dough.Grease the pakoda press.

Insert the the pakoda disc. Take a little of the dough and put it in

the press holding the press over the oil.

Press out the dough in oil making a circular motion of the hand so

that the pakoda is circular in shape. Cook one side and turn and

cook otherside. Remove from oil after hissing stops.


Tips

1) Take care to see that the pakodas do not fall in a heap and oil should be hot else pakodas may consume lot of oil

2) Prepare the dough in batches. Do not let the dough sit for a long time as the last batch of pakodas may turn very dark.