If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
Rajjo's Kitchenn is a vegetarian food blog where I post North Indian and South Indian Recipes, Desserts and also dabble in Baking and World food once in a while. I come from a family of foodies, where I love cooking as much as I love eating. My recipes are quick and easy to make. Giving elaborate but simple instructions is my style. I innovate too, and you will get glimpses of it from time to time. So, happy cooking! I will also give my views on some restaurants I've visited and its dishes.
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
Come Pineapple season and all I can think of is Pineapple Rasam, Pineapple Raita, Pineapple Mor Kuzhambu, Pineapple Rabri and Pineapple Cake. In short, main course to sides to desserts in Pineapple. Oh yes, and salad too...just love the fruit.
This Eggless Pineapple cake is simple and I have followed the same batter used for Upside down orange vanilla cake. I am giving you a base here to which you can add anything you like, be creative, and yet you will have a beautifully moist cake every time. Anyone can make this, no beating, no major whisking. You all know by now the recipes I choose to bake are mostly non-messy ones.
Being an eggless version, this cake is different from the other eggless cakes as I have not used condensed milk or flax egg, but one simple ingredient that we have in our refrigerators. Curd/ yogurt. Yes, that's the base, and I assure the cake will not taste of curd.
While you are here check out my other cakes like Blueberry Cheesecake, Nutella fudge brownies, Apple cake, Apple crumble, and more...
Here is the recipe for Eggless Pineapple Cake-
Ingredients for Cake:
Pineapple 1 small, skin removed and chopped finely(follow instructions under Glaze)
Maida ( refined flour) 1.5 cups ( 1 cup=150 ml)
Curd/ yogurt 1 cup
Sugar ( white) 3/4 of a cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Oil ( refined oil or coconut oil) 1/2 cup
Vanilla essence 2 drops
Sauteed Pineapple chunks(check step 1 under directions)
Requirement: Square or rectangle baking tin/tray
Ingredients for the topping/glaze
Whipping cream 1 cup
Sugar 4 tbsp
Pineapple chunks
Cinnamon powder
Directions for glaze/topping
STEP1:
Remove the skin of the Pineapple, and cut it into fine chunks. In a pan melt 1 tbsp butter and add the finely chopped Pineapple. saute. Add 1/4 tsp salt, 1/4 cup water and 1/2 cup brown sugar and start cooking. When the Pineapple is half cooked, add cinnamon powder and continue to cook until the Pineapple is well cooked and yet firm. Remove from flame and cool. The mixture will solidify a bit and appear saucy. Keep aside.
STEP2:
Pour 1 cup pf chilled whipping cream into a mixing bowl and using an electric beater whip it to a consistency where, when the beater whisk is lifted, the cream forms a soft peak and doses not fall of the whisk. (PS: pictures for this step are not here, as the whipped cream frosting was just an impulsive decision, but a good one😀. Picture for this step will be updated as soon as possible). When soft peaks appear to the cream, add 1/4 of the portion of the sauteed pineapple chunks and mix lightly. Keep some Pineapple chunks aside for topping up.
Directions for Cake:
Preheat oven to 180 c for 10 minutes. Sift the flour and keep ready. In a bowl take the curd, add the sugar and combine until the sugar dissolves completely. Now add the baking powder and baking soda and set aside for 5 minutes. This makes the mixture to froth up and double in size.
After 5 minutes add oil to the curd mixture and combine well. Add the sifted flour and with a spatula or wire whisk combine nicely to form a batter. Add in the vanilla essence and half the quantity the sauteed pineapples(refer instructions for Glaze step1) and mix lightly. Now transfer the cake batter into a previously greased tray. Place the tray in the oven and bake for 35 minutes at 180 C. Check for doneness or keep for a couple of minutes more, if a toothpick comes out sticky, don't go beyond 5 minutes. Cool the cake for 30 minutes, or until completely cool. Now top with the whipped cream topping and remaining Pineapple chunks and dig in.
STEPWISE RECIPE FOLLOWS:
1. Remove the skin of the Pineapple, and cut it into fine chunks. In a pan melt 1 tbsp butter and add the finely chopped Pineapple. saute. Add 1/4 tsp salt, 1/4 cup water and 1/2 cup brown sugar and start cooking. When the Pineapple is half cooked, add cinnamon powder and continue to cook until the Pineapple is well cooked and yet firm. Remove from flame and cool. The mixture will solidify a bit and appear saucy. Keep aside.
2. Preheat oven to 180 c for 10 minutes. Sift the flour and keep ready.
3. In a bowl take the curd, add the sugar and combine until the sugar dissolves completely. Now add the baking powder and baking soda and set aside for 5 minutes. This makes the mixture to froth up and double in size.
4. After 5 minutes add oil to the curd mixture and combine well. Add the sifted flour and with a spatula or wire whisk combine nicely to form a batter. Add in the vanilla essence and half the quantity the sauteed pineapples(refer instructions for Glaze step1) and mix lightly.
5. Now transfer the cake batter into a previously greased tray. Place the tray in the oven and bake for 35 minutes at 180 C. Check for doneness or keep for a couple of minutes more, if a toothpick comes out sticky, don't go beyond 5 minutes. Cool the cake for 30 minutes, or until completely cool. Now top with the whipped cream topping and remaining Pineapple chunks and dig in.
6. For the frosting:
Pour 1 cup pf chilled whipping cream into a mixing bowl and using an electric beater whip it to a consistency where, when the beater whisk is lifted, the cream forms a soft peak and doses not fall of the whisk. (PS: pictures for this step are not here, as the whipped cream frosting was just an impulsive decision, but a good one😀. Picture for this step will be updated as soon as possible). When soft peaks appear to the cream, add 1/4 of the portion of the sauteed pineapple chunks and mix lightly. Keep some Pineapple chunks aside for topping up.
1. The curd should not be very sour.
2. Feel free to add your choice of fruits, the process of making sauce remains same. But cinnamon does not go well with all fruits, so go easy with cinnamon.
3. If you have extra whipped cream topping left, you may want to consider sandwiching some between two layers of cake.
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
Miloni Baby corn and Bell Peppers( both green and red) is a mixed vegetable curry that is simple and easy to make. With a little prep and chopping it can also be made on a working day. Some recipes use Spinach/Palak in Subz Miloni, but I have skipped it entirely, to bring out the flavours of the Baby corn and bell-peppers and some green peas too have been used, as they are in season now.
The flavours of this dish are very delicate and go very well with both Rice and Rotis(flatbread). This is one of those recipes where I have just gone with the follow and created, without any pre planning. When I started, only Baby corn and bell-peppers were chopped, but as I proceeded kept adding things to create this dish. This happens when I am bored of my own cooking and am looking for some inspiration from within.
While you are here do check out other subji and curry recipes like- Kadai Paneer Gravy, Kadai Paneer (semi dry), Bhindi Aloo, Paneer Khurchan, Dum Aloo Ajwaini, Methi wale Baingan, Mava Paneer Curry, and more...
Here is the recipe for Miloni Baby corn and Bell Peppers for you-
Ingredients:
Baby Corn 12 to 15 cut lengthwise
Red Bell Pepper 1 chopped to strips
Capsicum/ Green bell pepper 1 chopped to strips
Green Peas 1 handful (optional)
Onion 1 large chopped
Ginger 1 inch piece
Garlic 3 cloves
Tomatoes 2 large chopped
Green chillies 2
Cashewnuts 10 to 12
Salt as required
Cumin Seeds 1 tsp
Turmeric powder 1/2 tsp
Red chilli powder 1 to 2 tsp (depending on spice preference)
Kashmiri chilli powder 1 tsp for colour (optional)
Coriander powder 2 tsp
Sugar 1 tsp (optional)
Cream 1 tbsp (optional)
Garam Masala powder 1/2 tsp
Oil for sauteing
Directions:
Cook the chopped Baby Corn and peas until done. I put them in the Microwave, so that they don't overcook and the baby corn retains shape. Next, in a pan pour oil for sauteing and when hot add the cumin seeds, followed by turmeric powder. Now add the chopped onion, tomatoes, ginger, garlic and slit green chillies and saute. Add little salt(about 1/4 tsp) so that the tomatoes break, add the Cashewnuts and saute until the onion turns transparent and the tomatoes breakdown. Switch off flame and cool completely. On cooling, grind to a fine paste and keep it aside. Now in the same pan take some more oil. Add some Cumin seeeds and put in the chopped Bell Peppers(both red and green) and saute. Add a little sugar and continue to saute. When the Bell peppers appear cooked add the cooked baby corn and peas after draining all the water. Add turmeric powder and salt and stir. Now add the ground paste followed by red chilli powders(both regular and kashmiri), coriander powder and pour 1 to 1.5 cups of water( I poured water into my mixie jar, gave it a spin and used it so that is don't waste the stuck paste ). Stir nicely for the masalas to combine and cook until the water is partially absorbed, and gravy comes together. Finally, add the cream and put off the flame and sprinkle the garam masala giving the curry a final stir. The yummy Miloni Baby Corn and Bell peppers is ready to serve.
Serving Suggestions: With hot Phulkas, Roti, Parathas, Plain rice, Jeera rice, Peas Pulav and more.
STEPWISE RECIPE FOLLOWS:
1. Cook the chopped Baby Corn and peas until done. I put them in the Microwave, so that they don't overcook and the baby corn retains shape. Next, in a pan pour oil for sauteing and when hot add the cumin seeds, followed by turmeric powder.
2. Now add the chopped onion, tomatoes, ginger, garlic and slit green chillies and saute. Add little salt(about 1/4 tsp) so that the tomatoes break, add the Cashewnuts and saute until the onion turns transparent and the tomatoes breakdown. Switch off flame and cool completely. On cooling, grind to a fine paste and keep it aside.
3. Now in the same pan take some more oil. Add some Cumin seeds and put in the chopped Bell Peppers(both red and green) and saute. Add a little sugar and continue to saute.
4. When the Bell peppers appear cooked add the cooked baby corn and peas after draining all the water. Add turmeric powder and salt and stir.
5. Now add the ground paste followed by red chilli powders(both regular and Kashmiri), coriander powder and pour 1 to 1.5 cups of water( I poured water into my mixie jar, gave it a spin and used it so that is don't waste the stuck paste ).
6. Stir nicely for the masalas to combine and cook until the water is partially absorbed, and gravy comes together. Finally, add the cream and put off the flame and sprinkle the garam masala giving the curry a final stir. The yummy Miloni Baby Corn and Bell peppers is ready to serve.
NOTES:
1. I have deliberately stayed clear of the regular mixed assorted Vegetables for this curry. There is a recipe for the regular mixed vegetable curry without onion and garlic, in case you are interested. It is very simple and basic recipe, which can be done by beginners too. Check it out here.
TOTAL TIME: 25 MINS COURSE: MAIN
CUISINE: SOUTH INDIAN SERVINGS: 4
AUTHOR: RAJNI RAM
Strawberries are in season now and what better way than storing up on all the goodness on what they have to offer by making, jams, desserts or just eating them fresh. But of course who can refuse a good bowl of Strawberry and cream...are you a berry addict like me? then this dessert/bread is certainly for you. If you are not a fan of berries you shall become one after tasting this😀.
This as always is a one bowl recipe and one of the simplest. I have used Whole wheat flour in this recipe, which can be easily swapped with Maida/refined flour if you prefer. A simple dish does not need much of a description I believe, therefore lest get to the recipe directly.
While you are here do check out my other bakes like- Millet Cookies, Easy 2 way Muffins, Upside down Orange Vanilla cake, Oatmeal Cookies, Baked Samosa Pie, Apple Crumble, Pineapple Jam Tart, Blueberry Cheese cake and more...
Here is the recipe for Strawberry Loaf for you-
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
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