New Recipes
Tandoori Gobi Aloo / Grilled Cauliflower Potato
Tandoori Gobi Aloo / Grilled Cauliflower Potato is a delicious dish made by marinating the blanched cauliflower florets and baby potato in the marination made with hung curd and spices. The marinated cauliflower and potato is then grilled on a charcoal barbeque or cooked in the oven and served hot with salad.
Tandoori means anything cooked using a tandoor in Indian cooking. Tandoor is a clay oven pot used for cooking or baking. The heat in the tandoor is generated by burning the charcoal or wood inside the clay pot. The food is cooked and as the juices from the food fall on the heated charcoal it releases a smoky tempting aroma. The food gets charred by the fire from the heated charcoal and has a smoky burnt effect. The food tastes delicious this way.
Traditionally a lot of non vegetarian dishes are cooked in a tandoor like tandoori chicken or chicken tikka, lamb tikka, mince meat kebab. Also flat breads like tandoori roti and kulcha are cooked using tandoor. Nowadays many vegetarian dishes are cooked in the tandoor such as mushroom tikka, paneer tikka, gobi tikka.
We get small charcoal barbeque nowadays which uses coal to cook the food. It has a grill plate on it and the food needs to be placed on the grill plate for cooking. If you do not have a barbeque you can cook in the oven or also on the pan. After cooking on the pan, place the skewers on the open flame of the gas to give the charred and burnt effect.
To make the marination, I had used the hung curd. For that I had put the curd on a clean soft cotton cloth and place it in a strainer. Put the strainer in the bowl. Put it in the refrigerator 4-5 hours or overnight. This will prevent the curd from getting sour. The excess water will drip in the bowl and the end result will be thick curd. The roasted chickpea flour gives a good flavor and binding to the vegetables in the marination.
For making the marination mustard seed oil is used. It gives a unique flavor to the dish. Since I did not had mustard seed oil , I had crushed the mustard seeds and put them in the oil for 20 minutes so that the flavor of mustard in absorbed in the oil. I had then used this oil in the marination.
Friends I am sure you have liked this recipe and do give this recipe a try and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Tandoori Gobi Aloo / Grilled Cauliflower Potato
Tandoori Gobi Aloo / Grilled Cauliflower Potato is a delicious dish made by marinating the blanched cauliflower florets and baby potato in the marination made with hung curd and spices. The marinated cauliflower and potato is then grilled on a charcoal barbeque or cooked in the oven and served hot with salad.
Servings: 6 people
Calories: 372kcal
Equipment
- bowl
- spoon
- knife
- skewers
- oven / barbeque
Ingredients
- 18 floret cauliflower gobi, washed and parboiled
- 25 baby potato boiled or parboiled. Pierce the potatoes with fork.
- 1/2 cup hung curd
- 1 tbsp ginger garlic paste
- 1 tbsp tikka masala
- 2 tsp garam masala
- 2 tbsp lemon juice or juice of one lemon
- 1 tsp mustard seed rai, crushed
- 4 tbsp oil
- 2 tbsp chickpea flour besan, roasted
- 1 tsp ajwain carom seed
- 1 tsp turmeric powder haldi
- 1 tbsp kasuri methi dry fenugreek leaves
- 2 tsp red chili powder
- salt as per taste
- oil for brushing
Instructions
- In big mixing bowl add hung curd, oil, ginger garlic paste, red chili powder, turmeric powder, ajwain, tikka masala, crushed mustard seeds, garam masala, lemon juice. Mix well.
- Add kasuri methi (crush the kasuri methi between palms) and roasted chickpea flour (besan).
- Mix well and add salt as per taste.
- The marinade is ready.
- Add the parboiled cauliflower florets and baby potato. (Pierce the baby potato with fork from all the sides. This helps to absorb the flavors from the marinade better).
- Mix the cauliflower florets and baby potato gently in the marinade. Cover and keep them for 30 minutes to marinate.
- Now assemble the cauliflower florets and baby potato alternatively on the wooden skewers. (Soak the wooden skewers in water for 30 minutes to prevent from burning on the barbeque or oven). The cauliflower and potato skewers are ready to go on barbeque or oven. (Collect the leftover marination in the bowl and use while serving)
- Place the skewers on the charcoal barbeque and brush oil over them. Or place them on the baking tray lined with baking paper and grill in the preheated oven at 200 C for 20-25 minutes or till browned.
- Cook them evenly from all the sides flipping in between. Let it get charred from all the sides to get the smoky flavor. (For oven – cook for the last five minutes with the top grill on @ 250 C to get the grilled and charred effect ). The tandoori gobi aloo /grilled cauliflower potato are ready
- Arrange the tandoori gobi aloo / grilled cauliflower potato in the serving dish. Brush the leftover marination on it and serve with salad.
Nutrition
Calories: 372kcal | Carbohydrates: 60g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 52mg | Potassium: 1475mg | Fiber: 9g | Sugar: 4g | Vitamin A: 209IU | Vitamin C: 82mg | Calcium: 70mg | Iron: 3mg
Satay Tofu And Mushroom
Satay Tofu And Mushroom is a protein rich, vegan, glutenfree , delicious appetizer made by grilling the tofu and mushroom marinated with homemade satay sauce. It is served with some extra satay sauce and salad.
I had grilled the satay tofu and mushroom on the open barbeque. I have placed aluminium foil on the barbeque grill and then have cooked. Howevxeer if you do not have a barbeque then you can cook the satay tofu and mushroom on pan or grill them in the oven.
The grilled satay tofu and mushroom tastes best when served with the satay sauce. You can make extra satay sauce for serving or I collect the sauce in a bowl after the tofu and mushroom are put on the skewer after marination.
Always use a firm or extra firm tofu for grilling or pan frying. It will not break while cooking. Everybody enjoyed all the vegetarian dishes to the fullest. I have already shared the recipe of Hariyali paneer tikka. I will share the recipe for tandoori gobi aloo soon.
So friends do try this protein rich and flavorful recipe and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Satay Tofu And Mushroom
Satay Tofu And Mushroom is a protein rich, vegan, glutenfree , delicious appetizer made by grilling the tofu and mushroom marinated with homemade satay sauce. It is served with some extra satay sauce and salad.
Servings: 4 people
Calories: 218kcal
Equipment
- pot
- spatula
- knife
- kitchentowel
- wooden skewer
- barbeque or oven
- bowl
- spoon
Ingredients
Satay Sauce
- 1 small onion finely chopped
- 3 garlic clove, finely chopped
- 2 tbsp peanut butter
- 1 tbsp brown sugar
- 1/2 cup coconut milk I have used the canned coconut milk
- 1 lemon grass stalk, chopped (I have used the dehyrdated lemon grass)
- 1 tsp red chili powder
- 1 tsp lemon rind grated
- 1 tbsp lemon juice or juice of half lemon
- 2 tsp soya sauce
- 1 tsp oil
- salt as per taste
Instructions
Satay Sauce
- Heat oil on a heavy bottom pan.
- Add chopped onions and garlic.
- Saute till the onions and garlic are soft.
- Add peanut butter, brown sugar, soy sauce, red chili powder, lemon grass stalk, lemon rind, and salt.
- Mix them well and saute for a minute.
- Now add coconut milk .
- Mix well.
- Simmer for 10-15 minutes.
- The oil will float on top.
- Turn off the heat, remove the lemon grass and add the lemon juice. Mix well. The satay sauce is ready.
- Cool and remove in an airtight container. The satay sauce can be refrigerated for 3-4 days pr can be freezed for a month.
Tofu and Mushroom on skewer
- Take the tofu and pat dry it on the kitchen towel or absorbent paper.
- Cut the tofu lengthwise and cut the mushrooms into halves.
- Take satay sauce in a mixing bowl.
- Add tofu into it.
- Add chopped mushroom into it .
- Now coat the tofu and mushroom well with the satay sauce very gently. Let it marinade for 30 minutes.
- Arrange the marinated tofu and mushrooms alternatively on the wooden skewers. (I have soaked the wooden skewers in water for 30 minutes so they become wet and do not burn while grilling on barbeque or oven). Remove the extra sauce left after arranging the tofu and mushroom on a skewer in a bowl for serving.
- Arrange the skewers on the baking tray lined with aluminium foil or butter paper and grill them in the preheated oven at 200 C for 10-15 minutes or keep them on the open barbeque and grill them for around 15 minutes or till done.
- The grilled satay tofu and mushroom in ready. Remove in a plate.
- Arrange the satay tofu and mushroom skewer on a serving plate. Put the leftover satay sauce over it and serve with salad and onion.
Nutrition
Calories: 218kcal | Carbohydrates: 13g | Protein: 12g | Fat: 15g | Saturated Fat: 7g | Sodium: 225mg | Potassium: 406mg | Fiber: 2g | Sugar: 6g | Vitamin A: 148IU | Vitamin C: 6mg | Calcium: 110mg | Iron: 3mg
Less Oil Makai Vada (Corn Fritters)
Less Oil Makai Vada (Corn Fritters) is made by grinding fresh corn kernels with coriander, ginger and chili together. It is cooked in appe pan or paniyaram pan with less oil. It can be enjoyed with hot tea or coffee and serve ketchup or chutney as a accompaniment.
The Makai wada is very popular during monsoon in Lonavala, a hill station near Pune (Maharashtra, India). It is deep fried and is enjoyed in rains with a cup of tea or coffee. It is served as a street food on the road side in Lonavala.
I love the taste of makai vada. The fresh juicy tender corn is crushed coarsely with coriander, green chili and ginger together. The sweetness of sweet corn is balanced with the heat from green chili and outcome is the delicious, zanzanit wada.
Now a days we at our home prefer eating less oily food or rather I would say my husband (Mithil) would avoid having deep fried food. But at the same time our taste buds loves to have deep fried delicacies . So then I need to cheat the taste buds by giving them tasty and delicious treat but with less oil. For this my appe pan or paniyaram pan in the kitchen comes to the rescue. Now a days I would make any kind of wada- be it dal wada, batata wada or dahi wada in the appe pan. I would say the appe pan is an asset in my kitchen. But most of us do not have appe pan. You can still cook the wada on a regular non stick pan. Heat the pan and take some batter in your hand and with the help of fingers press it to flatten in a circle. Put the flattened circle on the pan and cook with little oil till golden on both sides.
You can check recipe for less oil handvo wada cooked in appe pan and less oil potato bhajiya cooked in pan below that I had cooked with less oil:
Less Oil Handvo Flour Palak Vada/Less Oil Mix flour Spinach fritters
Less Oil Potato Bhajiya/ Pan fried Potato Fritters
I had served this less oil makai vada as an evening snack with a cup of hot elaichi tea to my husband after he came tired from the office. We had recently bought the garden chair and table and have placed it in the balcony of our apartment which is on top floor and has a very nice view. We enjoyed the less oil makai wada and elaichi wali tea on our new table and chair and a great evening view and a soft music running behind . It was such a divine moment. My husband enjoyed every bite of the wada as it was tasty and at same time healthy. Husband happy makes wife happy!
So friends why should we eat the extra oil when we can satisfy our mind and tastebuds by making the food delicious and healthy by using less oil. This way our mind is happy and our body is healthy.
So what are you waiting for. Give this dish a try and please do share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Less Oil Makai Vada (Corn Fritters)
Less Oil Makai Vada (Corn Fritters) is made by grinding fresh corn kernels with coriander, ginger and chili together. It is cooked in appe pan or paniyaram pan with less oil. It can be enjoyed with hot tea or coffee and serve ketchup or chutney as a accompaniment.
Servings: 4 people
Calories: 224kcal
Equipment
- mixer grinder
- bowl
- spoon
- knife
- appepan
- plate
Ingredients
- 2 sweet corn kernels removed
- 1/2 cup coriander washed and roughly chopped
- 1 green chili
- 1 inch ginger
- 2 tbsp rice flour
- 2 tbsp semolina sooji
- 2 tbsp chickpea flour besan
- 1 tsp black pepper powder
- 1/4 tsp asafoetida hing
- 9 tsp oil
- salt as per taste
Instructions
- Take fresh corn kernel, ginger and chili.
- Put them in the grinder, add coriander and grind them coarsely together.
- Take the coarse ground paste in a bowl. Add semolina, chickpea flour, rice flour, salt and black pepper.
- Mix them together. The batter for making wada is ready. (you can put small portion of the batter in the oil and deep fry on medium heat till golden and crisp). I had cooked them in less oil.
- Heat the appe pan or paniyaram pan. (If you do not have appe pan you can use the normal nonstick pan and pan fry the fritter by putting them flat on the pan). Add few drops of oil in each indent. It will be around 2 tsp.
- With the help of your hands, put small portion of the batter in each indent on the pan. Cook on medium heat for 4-5 minutes on till golden and crisp on one side.
- Flip on another side and cook for another 2-3 minutes till golden and crisp.
- Similary cook with the remaining batter. You can make around 40 small size wada.
- Serve the less oil makai vada (corn fritters) with ketchup, chutney, salad and hot tea or coffee.
Nutrition
Calories: 224kcal | Carbohydrates: 28g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Sodium: 103mg | Potassium: 1366mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1730IU | Vitamin C: 169mg | Calcium: 368mg | Iron: 13mg
Paneer Kofta Curry
Paneer Kofta Curry is a popular lipsmacking recipe where deep fried balls made of potato and paneer is served on the bed of tomato onion gravy and is enjoyed with roti, naan, paratha, or rice.
The kofta made with potato and paneer can be enjoyed as a evening snack with evening tea or coffee. They can be served as a starter to your guests with coriander chutney or ketchup.
Some people prefer to stuff the kofta while rolling with finely chopped cashew nut and raisins. However I prefer making it plain. You can enhance the flavor of kofta by addition of extra spices, garam masala, chat masala, ginger garlic paste.
Prepare the kofta and gravy in advance but do not cook them together. Otherwise the kofta will absorb all the curry and will become soft and mushy. Just before serving heat the gravy and add all the kofta and serve immediately or serve the gravy on the serving dish and arrange the kofta on it and serve.
To make kofta more healthier cook them in a paniyaram pan or appe pan with less oil.
I had not added any green chili as we prefer less spicy food in the gravy. However you can add green chili paste and adjust red chili powder as per your taste. Adding 1/2 tsp of kitchen king masala to the gravy enhances its taste.
Friends do try this recipe for your loved ones and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse..
Paneer Kofta Curry
Paneer Kofta Curry is a popular lipsmacking recipe where deep fried balls made of potato and paneer is served on the bed of tomato onion gravy and is enjoyed with roti, naan, paratha, or rice.
Servings: 8 people
Calories: 280kcal
Equipment
- frying pan
- mixing bowl
- spoon
- knife
- heavy bottom pan
- spatula
- mixer grinder
- slotted spoon
- dish
- pan
Ingredients
Paneer Kofta
Grind to paste
Gravy
- 1 tbsp oil
- 1 inch cinnamon stick
- 5 cloves
- 2 cardamom elaichi
- 1 bay leaf
- 1 dry red chili
- 1 tsp cumin seeds jeera
- 1 tbsp ginger garlic paste
- 2 tsp red chili powder
- 1/2 tsp turmeric powder haldi
- 1 tsp garam masala
- 1 tbsp kasuri methi
- 1/4 cup milk powder
Instructions
Paneer Kofta
- In a bowl add boiled and mashed potatoes, grated paneer, cornflour, coriander, red chili powder and salt.
- Mix well everything.
- Take a small portion of the prepared dough and shape into a smooth ball between your palms greased with oil. Make all kofta in the similar way. Place the kofta on a greased plate in order to prevent from sticking.
- Now place the kofta in the cornflour placed in a flat dish.
- Roll the kofta evenly in the cornflour and place in another dish.
- Roll the remaining koftas. Makes around 25 kofta of lemon size. Refrigerate the kofta for 20 minutes.
- Heat oil in a pan. When the oil is heated well, slide kofta into the oil one by one. Put the heat to medium. Remember to put one kofta and let it cook for 10 seconds and then put another kofta. This will prevent kofta sticking each other while frying and hence they will not break.
- Fry till golden brown on medium heat stirring gently.
- Deep fry all the kofta and keep them aside. The deep fried can be enjoyed alone as a snack with tea or coffee or with coriander chutney or ketchup.
Grind to paste
- Heat oil in a pan. When the oil is heated add cloves, cardamom and cinnamon stick.
- Add chopped ginger, garlic, onions and cashew nuts. Mix well.
- Add chopped tomatoes and mix well.
- Add salt and mix well .
- Cook till everything softens on medium heat stirring in between.
- Now stir continuously and cook on high heat till the water evaporates.
- Cool the mixture and then grind into a smooth paste in a mixer grinder. The onion tomato paste is ready for the gravy
Gravy
- Now heat oil in a heavy bottom pan. Add cardamom, cinnamon stick, cloves, bay leaf, dry red chili and cumin seeds. Saute for half minute. Then add ginger garlic paste and saute on medium heat till the raw smell of ginger and garlic goes away. (I did not take the pic after adding ginger garlic paste).
- Add the prepared onion tomato paste and mix well on medium heat. Cook for 4-5 minutes on medium heat stirring continuously.
- Add spices – turmeric powder, red chili powder, coriander cumin powder, garam maasala and mix well. Saute for another 3-4 minutes till spices are nicely absorbed.
- Add kasuri methi and salt and mix well.
- Cook for a minute.
- Add water. Cover and simmer for 7-8 minutes.
- Add milk powder and mix well.
- Add sugar if needed and mix well and simmer for another 5 minutes. The gravy is ready. (I have not clicked the final pic after mixing the sugar).
- Now while serving heat the gravy. Pour the gravy on the serving dish and arrange kofta on it. Garnish with coriander and serve the paneer kofta curry is ready with hot roti, naan, paratha and rice.
Nutrition
Calories: 280kcal | Carbohydrates: 33g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 84mg | Potassium: 1349mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1879IU | Vitamin C: 108mg | Calcium: 367mg | Iron: 10mg
Healthy Cookies With Leftover Buttercream Icing
Healthy Cookies With Leftover Buttercream Icing is an eggless, healthy , delicious and crispy cookies made with left over buttercream left out after icing the cake. Whole wheat flour, rolled oats and nuts make the cookie healthy and tasty.
I had made a lovely cricket theme cake for my son (Aarav’s) 10th birthday. I had made vanilla flavored buttercream icing to decorate the cake. Some buttercream icing was left out. So I refrigerated the icing and after a couple of days used the leftover buttercream icing to make the cookies. The festival of Diwali was nearby and hence I thought of making cookies as a treat. I wanted to make the cookie healthy and hence I had used whole wheat flour and rolled oats to make the cookie. I had added custard powder while making the cookies. Custard powder makes cookies lighter and gives them a crispy texture. Besides the flour I had added healthy nuts and seeds such as almonds, walnuts and pepita. Since it was Diwali I thought of adding cardamom powder (elaichi powder) to give a festive flavor to the cookie.
Sometimes we order cake from the bakery and it has a lot of buttercream icing on it. If the cake is left, and you do not want to eat the buttercream icing, then just scrape the icing and use it to make this healthy cookies.
I had shaped them round by pressing the cookie dough between the palms. However you can roll the dough between the baking sheets or plastic sheets of around 6 mm thickness and then cut with the desired cookie cutter and bake.
The cookie came out well and was loved by my family and friends. You can enjoy them with a cup of hot tea or coffee. I personally like to dip the cookie in the hot masala tea and enjoy every bite of it. The cookies can be stored in an airtight container for 10-12 days at room temperature or can be packed while travelling.
So friends what are you waiting . Next time if you have any butter cream icing left from the cake do not throw away but use it to make the healthy cookies.
Do make these healthy cookies and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Healthy Cookies With Leftover Buttercream Icing
Healthy Cookies With Leftover Buttercream Icing is an eggless, healthy , delicious and crispy cookies made with left over buttercream left out after icing the cake. Whole wheat flour, rolled oats and nuts make the cookie healthy and tasty.
Servings: 18 cookies
Calories: 173kcal
Equipment
- mixing bowl
- rolling pin
- rolling board
- Baking tray
- Oven
- spoon
Ingredients
- 1 cup wholewheat flour
- 1/2 cup rolled oats
- 4 tbsp custard powder vanilla flavored or use cornflour and then add 1 tsp of vanilla essence
- 1.5 cup buttercream icing I have used the vanilla flavored buttercream icing left out after icing the cake.
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup walnut powdered
- 1/2 cup almond powdered
- 1/4 cup pepita powdered
- 1 tsp cardamom powder optional
- 1 tbsp cold milk or around 2 tbsp. Add gradually to knead into tight dough
Instructions
- In a mixing bowl take leftover buttercream, powdered almonds, walnuts and pepita.
- Add whole wheat flour, rolled oats and custard powder.
- Mix well and add salt ,baking soda and cardamon powder and mix well. (Since I have made these cookies during Diwali I have added cardamom powder to it. However you can add other flavor of your choice – rose , vanilla, almond essence).
- Now gradually add milk around 1-2 tbsp as needed and knead into a tight dough.
- The dough is ready.
- Now divide the dough into 18 portions. Take each portion in your palm and roll into a smooth ball. Press the ball between your palms. Arrange the flattened ball on the baking tray lined with baking sheet. Similarly make other portions and arrange them on the baking tray keeping 2 cm distance between them
- Put the tray in the prehaeated oven and bake for 12-15 mintes @ 180 C. The cookies are golden and baked. Remove from the oven and let them cool.
- Enjoy the healthy cookies with leftover buttercream icing with a cup of hot tea or coffee. It is a delicious afternoon snack too.
- The cookies can be stored at room temperature for 10-12 days and can be carried while travelling. It is a healthy snack to be packed for your kids lunchbox.
Nutrition
Calories: 173kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 76mg | Potassium: 106mg | Fiber: 2g | Sugar: 12g | Vitamin A: 7IU | Calcium: 26mg | Iron: 1mg
Dhana Lahsan Jowar Rotla / Coriander Garlic Sorghum Flat Bread
Dhana Lahsan Jowar Rotla / Coriander Garlic Sorghum Flat Bread is a unleavened flatbread made with sorghum flour and a paste made with coriander, garlic and green chili. It is served hot with baigan bharta or curry. It can also be enjoyed with pickle or yogurt or jaggery and ghee or gujarati kadhi or dal. It is thicker than the regular thin roti/chapati.
I prefer adding a little amount of wheat flour while kneading the dough to make the rotis soft. However if you want to make gluten free roti then skip adding wheat flour to it. Addition of curd to the dough gives sourness and softness to the roti. To make it vegan, skip adding curd to the dough and add more water instead. Knead a semi soft dough to make soft roti.
The rotis taste soft and nice when served hot. However you can make the roti and then wrap it in the cloth and just while serving warm it in microwave with the cloth for 15-20 seconds and serve with the curry of your choice.
So friends do try this trational and tasty recipe for your family and friends and please share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
I have served the dhana lahsan jowar rotla/ coriander garlic sorghum flat bread with baigan bharta, salad, simple moong dal and jaggery as a complete meal.
I have shared with you the recipe of baigan bharta / ringan nu bhartu/ audo/ vangi cha bharit / roasted egglplant stir fry.
Dhana Lahsan Jowar Rotla / Coriander Garlic Sorghum Flat Bread
Dhana Lahsan Jowar Rotla / Coriander Garlic Sorghum Flat Bread is a unleavened flatbread made with sorghum flour and a paste made with coriander, garlic and green chili. It is served hot with baigan bharta or curry. It can also be enjoyed with pickle or yogurt or jaggery and ghee or gujarati kadhi or dal. It is thicker than the regular thin roti/chapati.
Servings: 18 rotla
Calories: 165kcal
Equipment
- mixing bowl
- mixer grinder
- spoon
- rolling pin
- board
- flat pan
- thong
Ingredients
Coriander Garlic paste
- 2 cup coriander washed and roughly chopped
- 4 clove garlic
- 1 green chili
Sorghum wheat dough
- 1.5 cup sorghum flour jowar flour
- 1/4 cup wheat flour
- 1/4 cup yogurt curd
- 1 tsp oil
- 1 tsp salt
- water around 1/4 -1/2 cup if necessary
- 18 tsp ghee clarified butter
- wheat flour to dust the dough
Instructions
- In a mixer grinder add coriander, garlic and green chili.
- Grind into a smooth paste.
- In a mixing bowl add sorghum flour, wheat flour , oil and salt.
- Add the ground coriander garlic paste.
- Mix the paste well with finger tips.
- Add yogurt and mix well.
- Mix well.
- Add water and knead into a semi smooth dough.
- The dough is kneaded. Rest for five minutes.
- Divide the dough into equal portion . Take one portion and roll into a ball. Flatten the ball and dust it with wheat flour. With the help of a rolling pin roll into a 6 cm circle with 4 mm thickness.
- Put the rolled rolta on the heated pan. Apply water on the top side of the rotla on the pan. The bubbles will start to form.
- Flip the rotla and let it cook on other side for a minute.
- Now put the rotla on the open flame and let it puff and cook flipping in between with a help of thong.
- The rotla has puffed well and is cooked.
- Remove the rotla on the plate and apply ghee on it.
- Similarly make other rotla.
- Serve the rotla hot with baigan bharta or any curry of your choice. The rotla can also be enjoyed with jaggery and ghee, or chutney or yogurt or gujarati kadhi or simple moong dal.
Nutrition
Calories: 165kcal | Carbohydrates: 23g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 195mg | Potassium: 1213mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1541IU | Vitamin C: 149mg | Calcium: 334mg | Iron: 12mg
Baigan Bharta / Ringan Nu Bhartu / Audo / Vangi Cha Bharit / Roasted Eggplant Stir Fry
Baigan Bharta / Ringan Nu Bhartu / Audo / Vangi Cha Bharit / Roasted Eggplant Stir Fry is a popular traditional dish in Indian cuisine that has roasted or grilled eggplant as its main ingredient of the dish. The roasted eggplant is minced and is mixed in a stir fry mixture cooked with onions, tomato, ginger garlic paste, spring onion, fresh coriander, fresh garlic , spices and oil. The dish is served with roti, paratha or roti made with sorghum (jowar), finger millet (ragi), pearl millet (bajri), rice flour, or maize (makai) flour.
Traditionally, the eggplant is roasted on open flame. It was known as “chula”. The eggplant roasted on open flame imparts smoky flavor to the dish. You can roast the eggplant on gas top or in an oven.
Baigan Bharta is popular dish in India and different state has its own version and name. It is known as baigan ka bharta in North India, Audo or ringan nu bhartu in Gujarat, vangi cha bharit in Maharashtra, Baigan ka Choka in Bihar. In Bihar the baigan ka choka is served with litti.
I had served the baigan bharta with dhana lahsan jowar rotla (coriander garlic sorghum flatbread), simple moong dal, salad and gur (Jaggery) to make it a complete meal.
Click below for the recipe of rotla:
Friends do try this recipe and please share your feedback with me.
Baigan Bharta / Ringan Nu Bhartu / Audo / Vangi Cha Bharit / Roasted Eggplant Stir Fry
Baigan Bharta / Ringan Nu Bhartu / Audo / Vangi Cha Bharit / Roasted Eggplant Stir Fry is a popular traditional dish in Indian cuisine that has roasted or grilled eggplant as its main ingredient of the dish. The roasted eggplant is minced and is mixed in a stir fry mixture cooked with onions, tomato, ginger garlic paste, spring onion, fresh coriander, fresh garlic , spices and oil. The dish is served with roti, paratha or roti made with sorghum (jowar), finger millet (ragi), pearl millet (bajri), rice flour, or maize (makai) flour.
Servings: 4 people
Equipment
- knife
- heavy bottom pan
- spatula
- spoon
- oven or gas top
Ingredients
- 4 brinjal washed and pierced with fork
- 2 medium onion finely chopped
- 3 medium tomato finely chopped
- 1/2 cup spring onion whites, finely chopped
- 1/2 cup spring onion green, finely chopped
- 2 tbsp oil
- 1/2 tsp mustard seeds rai
- 1/2 tsp cumin seeds jeera
- 1/4 tsp asafoetida hing
- 1 tbsp ginger garlic paste
- 1/2 tsp turmeric powder haldi
- 2 tsp red chili powder or more or less as per spice level needed
- 2 tsp coriander cumin seed powder dhania jeera powder
- 2 tsp sugar
- 1/4 cup coriander washed and finely chopped
- salt as per taste
Instructions
- Wash the brinjals and pierce them all over with a fork. Now put them on a baking tray lined with baking paper and put them to roast in a preheated @ 180 C for 30 minutes and then put the setting to grill and grill them for 15 minutes at 200 C.
- OR you can roast the pierced brinjals on the open flame as shown turning in between.
- Remove the roasted brinjal in plate and let it cool.
- Remove the skin.
- Chop the peeled roasted brinjal into small pieces running the knife criss cross on it. Keep aside.
- Heat oil in a pan. Add mustard seed and when they crackle add cumin seeds and let they crackle. Add asafoetida. Mix well.
- Add the chopped onions and spring onions white to it. Mix and saute on medium heat.
- Saute till the onions turn translucent. Add ginger garlic paste and saute for a minute on medium heat.
- Add the chopped tomatoes. Mix well and cook on medium heat till the tomatoes soften.
- After the tomatoes are nicely soften, add spices – turmeric powder, coriander cumin seed powder, red chili powder and sugar.
- Mix well till the spices are nicely mixed and absorbed.
- Add spring onions green (leave some for garnishing). Mix well till spring onions soften.
- Add the chopped roasted eggplant.
- Mix well and add salt as per taste.
- Mix well and cook for couple of minutes.
- Add chopped coriander and mix well.
- The Baigan Bharta / Ringan Nu Bhartu / Audo / Vangi Cha Bharit / Roasted Eggplant Stir Fry is ready to serve.
- Remove in a serving bowl and garnish with coriander and spring onion green and serve hot.
- Serve hot with dhana lahsan jowar rotla (coriander garlic sorghum flat bread), jaggery and simple moong dal for a complete regular meal.
Eggless Date, Almond, Walnut Cake With Ginger Buttercream Icing
I had made this rich eggless date, almond, walnut cake with ginger buttercream icing for a cake order for Christmas party . Addition of powdered almonds and walnuts increased its richness. The cake can be made vegan by replacing milk with almond milk. The cake can be enjoyed plain as a tea cake with a cup of tea or coffee. Or you can serve the cake as a winter dessert with a scoop of vanilla or cookie and cream icecream or warm custard or chilled whipped cream. To make it taste like a christmas cake I have soaked the cake with a syrup prepared by boiling apricots, cherries, raisins, honey, lemon juice, orange rind in the freshly squeezed orange juice. I have used roasted almonds to decorate the cake. I have halved the almonds and then add a tsp of oil in it and mix well. I have then toasted them in the oven at 150 C for 10 minutes tossing in between.
Eggless Date, Almond, Walnut Cake With Ginger Buttercream Icing
Eggless Date, Almond, Walnut Cake With Ginger Buttercream Icing is a rich cake made with dates, almonds, walnuts and flavored with cinnamon and ginger. It is soaked with the syrup made by boiling apricots, cherries, raisins, honey, lemon juice , orange rind in the freshly squeezed orange juice. The cake is then decorated with homemade butter cream icing flavored with ginger powder and roasted almonds, walnuts, pepitas and chopped dates. The cake is perfect to celebrate a Christmas party or a perfect winter dessert. The cake can be enjoyed plain with a scoop of icecream or warm custard or whipped cream or can be enjoyed with a cup of hot tea or coffee.
Servings 8 people
Calories 828kcal
Equipment
- mixing bowl
- sift
- bowl
- spatula
- measuring cup and spoons
- baking tin
- electric beater or hand whisk
- spoon
- serrated knife
- knife
- pot
Ingredients
Cake batter
- 1 cup dates pitted and finely chopped. I have used black dates
- 1 cup milk boiling
- 1.5 cup all purpose flour maida
- 1 tsp baking soda soda bicarbonate
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
- 1/2 tsp salt
- 1/2 cup oil any flavorless oil
- 1/2 cup brown sugar
- 1 tsp vanilla essence
- 1/2 cup almonds powdered
- 1/2 cup walnuts powdered
Soaking syrup
- 1 orange juice, freshly squeezed (it will be around 1/2 cup)
- 1/2 cup water
- 2 tsp honey
- 1 tsp sugar (optional)
- 6 dried apricot finely chopped
- 6 cherries fresh, finely chopped. (Or use canned cherries or dried cherries)
- 12 raisins
- 1/2 tsp cinnamon powder
- 1 tsp lemon juice
- 1 tsp orange rind
Ginger Buttercream Icing
- 3 cup icing sugar or confectioner's sugar. Sift the icing sugar to avoid any lumps
- 200 g unsalted butter
- 1 tsp vanilla essence
- 1 tsp ginger dry ginger powder
- 1 tsp cinnamon powder or mixed spices
- 2 tbsp full cream milk approximately, or whipping cream
Instructions
Cake batter and base
- Pour boiling milk over the chopped dates in a bowl.
- Mix well and keep aside for around 30 minutes.
- Sift together all purpose flour, baking soda, baking powder, cinnamon and salt. Sift together for 3-4 times. Keep aside. In a big bowl add oil and brown sugar.
- With the help of an electric beater or a hand whisk beat oil and sugar till sugar dissolves.
- Add the soaked date mixture.
- Beat well till everything is nicely mixed.
- Add the powdered almond and walnut and vanilla essence. Mix well.
- Gradually add the sifted flour mixture in batches.
- Mix everything well with a help of a beater or hand whisk.
- Pour the batter in a greased and dusted 8" square pan. Spread it evenly with a help of a spatula. Tap it twice.
- Bake in a preheated oven at 180 C for around 40-45 minutes or till done.
- Remove from the oven and let it cool for 5 minutes. Run a knife at the edge of the pan. Unmould the cake and let it cool of a wire rack. The eggless date almond walnut cake is ready. Enjoy it warm with a scoop of vanilla icecream or warm custard or for dessert or with a cup of hot tea or coffee. The cake can stay for 2 days at room temperature or can be refrigerated for a week . It can be freeze for 3 months.
Soaking syrup (while the cake is baking let us make sugar syrup)
- Take freshly squeezed orange juice, water, honey, sugar, chopped dried apricots, raisins, fresh chopped cherries, cinnamon powder in a pan. Put it to heat on medium heat stirring in between.
- Add lemon juice and orange rind. Mix well.
- Bring the mixture to boil and then simmer on low heat for 7-8 minutes stirring in between.
- Remove from the heat. Mix well ,cover and keep aside the mixture to cool. The soaking syrup is ready.
Ginger buttercream icing
- In a bowl take the soften butter. (The butter should just be soft and not melted other wise the icing will be runny).
- Beat the butter with the help of an electric beater on low speed for 2-4 minutes till it is light and fluffy. Add gradually sifted icing sugar in it in batches and mix with the beater on low speed. (Do not beat on high speed after adding sugar or else the sugar will blow everywhere ).
- Keep on adding the icing sugar in batches and mix on low speed.
- Once all the sugar in added and nicely mixed, beat on medium speed for 2-3 minutes. Now add the vanilla essence and mix well.
- Now add full cream milk a tbsp at a time and beat on high speed till nice soft peaks are formed.The butter cream mixture has started to get soft peak. Beat for 4-5 minutes more.
- Now add cinnamon powder or Mixed spice powder and ginger powder and beat well till smooth and stiff peaks are formed. The ginger buttercream icing is ready.
Assembling the cake
- Cut the cake in halves with a help of serrated knife.
- Apply a little buttercream on the cake board. This will help to stick the cake to the board.
- Put the top part of the cake upside down on the cake board. Soak the cake with around 4-5 tbsp of the prepared syrup. Spread evenly the apricots, sultanas and cherries from the syrup on the cake base.
- Spread a dollop of ginger butter cream icing on the soaked cake. Spread the roasted cut into halves almonds on the butter cream. Put the other layer of the cake on it. Soak it with the prepared syrup. (Do not add the soaked dried fruits on it).
- Now decorate the cake with the ginger butter cream icing evenly. Smooth the edges with a spatula.
- Decorate the cake with the halved roasted almonds, walnuts and pepitas and some date as per your choice
- I have decorated the cake for a christmas party and hence made christmas tree on it. Put the buttercream in the piping bag with the star nozzle or any nozzle of your choice and pipe the border all around the bottom of the cake.
- The eggless date, almond, walnut cake with ginger buttercream icing is ready. (the cake can stay at room temperature for 2 days and can be refrigerated for a week) . Then refrigerate the remaining cake and just warm it for 12-15 seconds before serving.
Nutrition
Calories: 828kcal | Carbohydrates: 105g | Protein: 8g | Fat: 45g | Saturated Fat: 15g | Cholesterol: 57mg | Sodium: 308mg | Potassium: 454mg | Fiber: 5g | Sugar: 79g | Vitamin A: 927IU | Vitamin C: 10mg | Calcium: 123mg | Iron: 2mg
Servings: 0
Jowar Dhani No Chevdo / Jowar Dhani Ka Chivda / Sorghum Popcorn Mixture
Jowar Dhani No Chevdo / Jowar Dhani Ka Chivda / Sorghum Popcorn Mixture is a gluten free and vegan crunchy snack which is low in calorie and made by roasting sorghum popcorn (dhani) along with chana dal, peanuts, almonds , raisins. The chevdo /mixture can be enjoyed as a after noon snack with a cup of hot masala tea or coffee. It is popular snack made in Gujarat during festival of Holi and is enjoyed by adults and kids.
Jowar Dhani (sorghum popcorn) is popped from sorghum kernels. Unlike the big size popcorn that we get from corn kernels the jowar dhani is small in size and when I was young I use to call it “mini popcorn”. Jowar Dhani is available in India in mid March or start of April around the festival of Holi. It marks the arrival of Spring season in India. Jowar Dhani is offered along with dates, raw mango, coconut , patasha (sugar balls) to the Holi fire while circling around it.
In Bharuch, (Gujarat, India), the place from where I come,the dhani vendor would come with his cart loaded with hot sand, a big pan and sieve. He would pop the jowar dhani on the hot sand which is placed in the big pan and then he would sift the dhani through the sieve so that the sand will be filtered. The ladies of the society would gather and wait till the dhani is popped. It was so fun to see the dhani popping out from the hot sand. Along with dhani, the vendor would also roast the chickpeas ,peanuts, potato crackers, sago crackers. That would be the afternoon treat for the children.
I love to add peanuts, almonds, raisins , roasted chana dal to the dhani. However, you can skip adding them and roast dhani plain. Some people also add dates to the dhani chevdo. I sometimes also add puffed rice and roasted thin poha to the dhani chevdo. In place of papad you can also add the potato crakers, rice flour papad , or sago crackers as per your choice. When I make dhani with puff rice, peanuts, almonds, raisins, roasted chana dal, roasted thin poha, sev, I add some chole masala to this mixture and it gives a wonderful aroma and taste like a store brought mixture.
The most important step is to roast the jowar dhani on medium heat till it is crunchy. As the jowar dhani would be soft and not crunchy. So be patient and roast the dhani till crunchy.
So friends I hope you like the recipe of dhani chevdo. Do try the recipe and do share your feed back and any new variations with me.
Khao dilse, khilao dilse aur banao dilse….
Jowar Dhani No Chevdo / Jowar Dhani Ka Chivda / Sorghum Popcorn Mixture
Jowar Dhani No Chevdo / Jowar Dhani Ka Chivda / Sorghum Popcorn Mixture is a gluten free and vegan crunchy snack which is low in calorie and made by roasting sorghum popcorn (dhani) along with chana dal, peanuts, almonds , raisins. The chevdo /mixture can be enjoyed as a after noon snack with a cup of hot masala tea or coffee.
Servings: 8 serving
Calories: 205kcal
Equipment
- heavy bottom pan
- mixing bowl
- spatula
- spoon
- knife
Ingredients
- 100 g sorghum popcorn jowar dhani
- 4 tbsp oil I have used peanut oil
- 6 urad dal papad
- 1/4 cup peanut
- 1/4 cup roasted chana dal dalia
- 1/4 cup almond
- 1/4 cup raisins
- 2 green chili finely chopped
- 1 tsp red chili powder
- 1/2 tsp turmeric powder haldi
- 1/4 tso asafoetida hing
- 12 curry leaves
- 2 tsp garlic paste I have used red garlic chutney. If you do not have garlic paste or chutney use garlic powder
- 1 tbsp powdered sugar
- 1 cup sev fried gram flour noodles
Instructions
- In a pan roast the jowar dhani /sorghum popcorn on medium heat for 7-8 minutes stirring till it is crunchy. Remove in a bowl and keep aside. Now in the same pan heat oil on high heat. Now break the urad dal papad into small pieces and fry them. Remove and keep them aside. (Or you can also roast the papad on open flame or in a microwave oven and use)
- Add the peanuts and roasted chana dal and roast them on low heat till golden and crispy. Remove in the bowl. Add almonds and roast them till golden. Add raisins and roast them for few seconds. (I have taken the pic of the chivda which I have made earlier and at time I have not added any almonds or raisins in it).
- Now when the peanuts, roasted chana dal, almonds and raisins are roasted well add curry leaves, green chili and garlic paste. Saute well.
- Now add turmeric powder, red chili powder and salt and mix well.
- Add the roasted dhani and mix well and roast on medium heat for 10 minutes till the dhani is nice crispy.
- Now switch off the heat and add powder sugar to the mixture. Mix well and remove in a bowl . Break the fried papad into small pieces and add to the mixture and mix everything well.
- Add the sev to the mixture and mix well. The jowar dhani no chevdo /jowar dhani ka chivda/ sorghurm popcorn mixture is ready . Let it cool and remove in a bowl and serve with a cup of hot masala tea or coffee. Store the remaining mixture in an airtight container and enjoy for 20-25 days.
Nutrition
Calories: 205kcal | Carbohydrates: 21g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 154mg | Fiber: 5g | Sugar: 2g | Vitamin A: 155IU | Vitamin C: 32mg | Calcium: 36mg | Iron: 1mg
Eggless Red Velvet Cupcake With Buttercream Icing
Eggless Red Velvet Cupcake With Buttercream Icing is a velvety soft, moist and fluffy red-brown chocolate eggless cupcake with homemade vanilla flavored buttercream icing on it. It is a perfect treat for any celebration.
My son (Aarav) for his 10th birthday celebration at school requested me to make red velvet cupcakes. So the mother puts her apron on and with all her baking tools makes this soft, velvety, moist cupcakes on his demand. The cupcakes came out so well and were enjoyed by his friends and teachers at the school. When I went to pick up Aarav after school, his teacher came and told me “the cupcake were yummy and enjoyed by all in the class”. That made by day!!
The red velvet cupcake are enjoyed by cream cheese icing or butter cream icing on it. I have made buttercream icing at home and am sharing with you all the recipe of making smooth butter cream icing.
Now a days we have started getting the red velvet oreo biscuits in the market and hence I have used them for decorating the red velvet cupcake.
The red velvet cupcake are eggless and yet super soft and moist. Besides all purpose flour I have used vanilla flavored custard powder to bake the cake. The custard powder not only helps making cupcake lighter but also gives a nice vanilla flavor to the cake. If you do not have custard powder you can add cornflour instead. I have used oil to make cake instead of butter. Oil keeps the cake soft and moist. Butter tends to harden once cooled and hence the cake becomes little harder once cooled. It is good to use buttermilk to make red velvet cake. I have curdled the milk with vinegar to make butter milk and have used to make the cupcake. The plain red velvet cupcake can be enjoyed with a warm cup of coffee or tea. You can freeze the cupcake for a month and use when needed. With the same recipe and ingredients I had made a layer of red velvet cake for my son’s 10th birthday celebration. He wanted a cricket theme cake with two layers – chocolate and red velvet. Pour the cake batter in a cake tin of the desired size and bake for around 40 minutes or more if needed.
Points to make smooth buttercream icing:
- Use good quality of unsalted butter. The butter should be at room temperature and mild soften. It should not be runny. (If your butter is softened more than keep it in fridge for ten minutes and use).
- First beat the butter with electric beater on low speed for 5 minutes till it is smooth, light and fluffy and becomes light in colour.
- Then gradually add the sifted icing sugar to it in batches and mix the sugar on low speed to avoid blowing all over the workplace.
- Once all the sugar is nicely mixed beat the mixture on medium speed for 2-4 minutes until soft peaks are formed.
- Now add vanilla essence and full cream milk or whip cream and beat the mixture for another 4-5 minutes. The butter cream will have nice bright colour and nice stiff peaks. At this stage you can add different colours to the icing and for making chocolate icing add cocoa powder and milk or cream and beat well.
- The butter cream icing is ready to use.
- You can make butter cream icing a day before and refrigerate. Let it come to room temperature and beat well again before using. However I prefer making butter cream fresh.
The amount of butter cream needed depends on the type of design to be piped on cupcake. Some designs need less buttercream and some needs more. So I prefer making a little extra butter cream to avoid to make it again when needed. If the butter cream icing is left, I use it to make different flavor cookies.
Friends the eggless red velvet cupcake was enjoyed by all of us. So please do try this recipe and share your feed back with me.
Till then khao dilse, khilao dilse aur banao dilse…
Eggless Red Velvet Cupcake With Buttercream Icing
Eggless Red Velvet Cupcake With Buttercream Icing is a velvety soft, moist and fluffy red-brown chocolate eggless cupcake with homemade vanilla flavored buttercream icing on it. It is a perfect treat for any celebration.
Servings: 15 cupcake
Calories: 406kcal
Equipment
- sieve
- measuring cup and measuring spoon
- 2 mixing bowl
- small bowl
- hand whisk
- electric beater
- spatula
- piping bag
- nozzle
- glass
- cupcake baking tray
- Oven
Ingredients
For Eggless Red Velvet Cupcake
- 1.5 cup all purpose flour maida
- 2 tbsp custard powder or cornflour
- 1 tbsp cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp vinegar I have used apple cider vinegar
- 1 tsp vanilla essence
- 2 tsp red liquid colour
- 1 cup milk lukewarm
- 3/4 cup sugar I have used raw sugar
- 1/2 cup oil any flavorless oil
- 12 oreo I have used red velvet oreo. I have cut 8 into halves and then crushed remaining oreo in grinder or put them in a ziplog bag and crush with a help of rolling pin.
For Buttercream Icing
- 3 cup icing sugar or confectioner's sugar. Sift the icing sugar to avoid any lumps
- 200 g butter
- 1 tsp vanilla essence
- 2 tbsp full cream milk` approximately, or whipping cream
Instructions
For Eggless Red Velvet Cupcake
- Take lukewarm milk in a bowl and add vinegar to it. Keep it aside to curdle.
- Meanwhile sift 3-4 times the dry ingredients - all purpose flour, custard powder, cocoa powder, baking soda and salt.
- The dry ingredients are ready. Keep them aside.
- The curdled milk is ready.
- In a big bowl add oil and sugar.
- Mix well till the sugar is dissolved with a hand whisk.
- Add the curdled milk and mix well.
- Add red colour and vanilla essence. Mix well. The wet ingredients are ready.
- Gradually add the sifted dry ingredients in batches to the wet ingredients.
- Gently mix all the dry ingredients and mix till the entire mixture is lump free.
- Line the cupcake tray with cupcake liner and with a help of spoon pour the batter in it. Fill 3/4 th of the cupcake liner. Tap the baking tray 2-3 times gently to remove any bubbles.
- Bake in a preheated oven @ 180°C for 20-25 minutes or till done. Insert a toothpick if it cleans out clean then the cupcake are ready or bake till done.
- Remove the cupcake in a wire rack and cool.
- The soft and moist eggless red velvet cupcake are ready. Let them cool and then do icing on it.
- Enjoy the spongy cupcake with a cup of tea or coffee.
For Buttercream Icing
- In a bowl take the soften butter. (The butter should just be soft and not melted other wise the icing will be runny).
- Beat the butter with the help of an electric beater on low speed for 2-4 minutes till it is light and fluffy. Add gradually sifted icing sugar in it in batches and mix with the beater on low speed. (Do not beat on high speed after adding sugar or else the sugar will blow everywhere ).
- Keep on adding the icing sugar in batches and mix on low speed.
- Once all the sugar in added and nicely mixed, beat on medium speed for 2-3 minutes. Now add the vanilla essence and mix well.
- Now add full cream milk a tbsp at a time and beat on high speed till nice soft peaks are formed.
- The butter cream mixture has started to get soft peak. Beat for 4-5 minutes more.
- The buttercream will get nice bright white colour and nice stiff peaks. The butter cream icing is ready to use.
- Now put the piping bag with the nozzle of your choice in an tall glass and fill the piping bag with butter cream icing with the help of a spoon. Press down the butter cream in the piping bag and cut the bottom end of the piping bag with a scissor. Twist the top end tightly and start piping the desired design on the cupcake.
- The cupcake are ready with butter cream icing on it.
- Now sprinkle some crushed red velvet oreo on it. Decorate the cupcake with the half oreo as shown.
- The eggless red velvet cupcake with buttercream icing is ready.
- The eggless red velvet cupcake with buttercream icing are transferred in a cupcake holder and are ready to be taken to the school for Aarav's (my son's) 10th birthday celebration.
Nutrition
Calories: 406kcal | Carbohydrates: 53g | Protein: 3g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 265mg | Potassium: 77mg | Fiber: 1g | Sugar: 38g | Vitamin A: 364IU | Calcium: 32mg | Iron: 2mg
