INGREDIENTS:
250 gms maida
1 and a quarter level tsp of baking powder
3-4 pinches baking soda
150 gms thick curd
225 gms of odourless oil – soya bean oil
180 gms jaggery powder
100 gms almonds
First line a 6-8 inches cake tin with oil . Keep aside
Sift together the maida, baking soda, baking powder and pass through a sieve. Keep in a large mixing bowl.
Now blend together the wet ingredients – the curd, oil and jaggery powder. Blend till the jaggery has mixed well into the oil and curd.
Next mix the wet mixture into the dry ingredients. Mix little at a time so that no lumps form. Pre heat a oven to 180 degrees Centigrade.
Pour the prepared mixture mixture into the prepared tin. Garish with almonds and bake in a pre heated oven at 180 degrees C for 35-40 minutes. Insert a knitting needle in the centre to check if cake is fully baked. The needle should come out clean. Once this happens, put off the heat and leave the cake to rest and cook on the oven for sometime.
You can prepare muffins with the same mixture. Bake in muffin moulds. You can use chopped almonds or pine nuts for garnishing. Muffins should take only 18-20 minutes to bake at 180 Degrees in a pre heated oven.
Ghugni with bhujia and copra strips
INGREDIENTS:
(White peas (matar) topped with sevai and desiccated coconut strips)
2 cups white matar soaked overnight
2 tsps ginger garlic paste
3 tbsps tomato purée
Salt
1 tsp turmeric powder
2 tsps roasted jeera powder – cumin
1 tbsp coriander powder
2 tsps annar dana powder
1 tsp garam masala powder
2 tbsps ghee
3 tbsps browned onion paste
For garnishing
Chopping onions
Chopped green chillies – optional
Half cup bhujia
Half cup copra strips
Pressure cook the soaked matar. Cook till tender. In the meantime, heat a kadhai and add the ghee, add the browned onions and ginger garlic. Cook on low fire for 2 minutes. Mix in the spices and tomato purée. Add few drops of water and continue to stir and cook on low heat for adding all the spices except the garam masala powder. Cook and stir till the oil begins to leave the mixture which should take another 3-4 minutes. Add the soaked and cooked white matar. Stir gently. Bring to a boil adding 2 cups of water. Boil till the preparation is thickened. Adjust the consistency as per your requirement. Serve garnished with roasted sevai, coconut strips and chopped onions and chillies.
