Eggless Ribbon Cake With Chopped Walnut



Ingredients:
2+1/4 cups all purpose flour
3/4th cup sunflower oil
1/3rd cup powdered sugar
300 gms sweetened condensed milk
2 tbsp baking powder
1 cup milk
1/2 tsp orange essence
½ tsp vanilla essence
4 tbsp chopped walnut
3 tbsp cocoa powder
1/4th tsp of Orange Red Color

Method to bake :

Sieve all purpose flour
Sieve baking powder
Sieve powdered sugar
Mix the above ingredients together

Mix condensed milk, milk, oil whisk together.
Now add one tbsp of flour mixture. Whisk gently in one direction.
Repeat the process till you use all the flour mixture. You will get a ribbon consistency for the cake batter.
Grease a baking tray. Add butter paper if you wish .
Divide Cake batter into 3 portions. Mix orange colour and orange essence to one, add vanilla essence to the 2nd portion. Add cocoa powder to the 3rd portion.
Gently pour orange batter, followed by vanila batter followed by chocolate batter.
Add 1 tsp of flour to chopped walnut and mix well. Spread the walnut on the cake batter.
Bake the cake for 40 minutes at 180 degree centigrade. You can do a toothpick test to check if cake is baked well.
Allow the cake to cool down completely before you cut into pieces.

Papad Gobi Sabji


Ingredients:
1 small cauliflower chopped to small pieces
4-5 garlic papads broken into medium size pieces
1 big onion finely chopped
2 tomotoes finely chopped
1 tbsp ginger garlic paste
1 tbsp oil
1 tsp cumin seeds
Salt to taste
1 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin powder
1 tbsp garam masala powder
1 tsp chopped coriander leaves

Method to cook:
Heat oil in kadai. Add cumin seeds. Add onions, green chilies, ginger garlic paste and cook till onion turns brown.
Add tomatoes, dry spices and cook for sometimes. Add cauliflower and cook till its soft. Add 2 glass of water and bring it to boil.
Add papad and cook till water is reduced , papad is cooked well and you get a desired consistency.
Garnish with coriander leaves.

Tamatar Sev Bhaji



Ingredients:
1 big onion finely chopped
4 large tomatoes cut into small size
1 green chili chopped
1 tbsp ginger garlic paste
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chili powder
1 tsp garam masala powder
Salt to taste
1 tsp oil
1 tsp cumin seeds
1 tsp mustard seeds
Sev of you choice (except nylon farsan)

Method to cook:
Heat oil in a kadai. Add mustard seeds and allow it to splutter.
Add cumin seeds. Add chopped green chilies, chopped onions and ginger garlic paste.
Allow it to cook till onion turns brown. Add chopped tomatoes, all the dry spices and cook for 5 minutes.
Pour 1 glass of water and bring it to boil.
Add salt to taste and garnish with chopped coriander leaves.
While serving, heat the gravy , add sev and serve immediately.
You can serve it with roti.

Methi Kachumbar



4 tomatoes chopped
1 big onion chopped
1 green chilli chopped
½ cup methi cleaves chopped
Salt to taste
Juice of ½ lime
For tempering:
1 tsp oil
Pinch of hing
1/2 tsp mustard seeds

Mix everything well. Heat oil and add everything for tempering.Pour this over kachumbar. Its ready to serve

Mango Daal


Ingredirents for daal : 1/3r cup split Masoor Daal 2/3rd cup Toor Daal 1 raw mango finely chopped 2 tsp sugar For Tempering 1 tbsp oil 1 tsp jira 1 tsp rai 8-9 curry leaves 1 green chilli slit 1 tsp turmeric powder Salt to taste Method to cook: Cook daal in pressure cooker along with mango, salt, sugar and turmeric powder till daal is done. Allow pressure to drop down. Open the lid and mash daal with mango. Heat oil . Add rai, jeera and curry leaves in order Add green chilli and pour the tempering into the daal. Mango Daal is ready to serve