If you are a fan of tea then this is the recipe for you. We’re not just talking about a pot of traditional Masala Tea anymore. Nowadays, tea making has evolved and there are plenty of variations that you can experiment with. There’s a huge selection of different types of tea in this recipe. Each type of tea has a unique aroma, taste and visual appearance. Hope all tea lovers watch and make their favorite tea, just the way they like it!
Garlic Naans Recipe In Tawa - Eggless Naan Recipe Without Oven and Tandoor
Flour - 2 Cups + More for dusting
Warm Water - As required
Yeast - ½ tbsp
Sugar - 1 Tbsp
Salt - to taste
Oil - 1 tbsp
Garlic - ⅓ Cup [half chopped and half grated]
Coriander Chopped - 3 tbsp
Butter - To Brush
Start by taking some warm water, about ¾ cup and add in the sugar and yeast to it. Mix well and keep to proof for 10 mins.
In a large mixing bowl/kitchen platform take 2 cups of flour, add salt to taste. Along with the proofed yeast mixture.
Get your hands in and form it into a dough, Add more water if required. Now add a tablespoon of oil and knead this for about 5 minutes.
Place the dough in a greased bowl and let it proof for a hour or until doubled.
Sprinkle some flour, and punch the dough. Knead it for a minute. Then form small portions out of it, about a lemon sized.
Mix the garlic and coriander in a bowl for the topping.
Heat up an iron tawa in high flame. Take a dumpling of the dough, and roll this using a rolling pin in an oblong shape. Sprinkle flour if necessary.
Take about 1½ tsp to 2 tsp of garlic topping and spread on top. Using the rolling pin, roll once to press the garlic in the shaped naan. Pat once with floured hands, optional.
Flip the naan on its back, and smear water in here. Just make sure to wet it, neither too much water nor less. Take the naan and stick to the hot pan on the water side.
Let the naan cook for a couple seconds, then flip the tawa and cook it in the flame. The naan would be stuck to the tawa, and you'd be lifting and flipping the tawa to cook the naan in direct flame for even cooking and brown spots.
Once cooked, using a spatula or ladle or some sort, take the naan out, and smear some butter.. Enjoy HOT!
Now, what are you looking forward to? Do try these, because these are fantastic! I do have shared Yeast Free way to make Naans in Tawa here : https://www.youtube.com/watch?v=w0FBc7-Acs8 🙂
If you follow us on Social Mediums, you know it, I made this Fresh Fruit Gateau for my mumma on her birthday..
She says “This was the best cake I’ve eaten so far”.. And I agree on that too! Layers of scrumptious sponge, delicious on its own whipped cream along with fresh fruits is an out of the world combination!
Eggless Fresh Fruit Cake / Fruit Pastry Recipe - Pressure Cooker Cake | Eggless Baking Without Oven
For Sponge Cake - Plain Flour / Maida - 1 Cup
Butter - ¼ Cup
Powdered Sugar - ¼ Cup
Condensed Milk - ½ Cup
Fresh Cream / Malai - ¼ Cup
Baking Powder - 1 Tsp
Custard Powder - 1 Tbsp
Vanilla Essence - 1 Tsp
Salt - 2 Cups (For Baking)
For completing the gateau/pastry - Whipping Cream - 450 - 500ml
Powdered Sugar - ¼ Cup
Sugar Syrup - ¼ Cup (Mix equal amts of sugar & water)
Fresh Fruits - As desired (I used kiwi, orange segments, pomegranate seeds, cherries, apples, pineapple)
Strawberry Wafers/Sticks - As desired)
For the sponge cake, start by heating up a pressure cooker with about 2 cups of salt making a thin layer of salt in the bottom of cooker. Then place a wire stand and a perforated plate. Cover and heat until ready with batter.
In a mixing bowl, add the butter and sugar. Mix and beat until its creamy, then add the condensed milk and beat for 2-3 minutes. Add the ¼ cup cream/malai and mix for a minute.
Using a sifter, sift in the flour, baking powder and custard powder in. Mix well, and transfer the batter into a butter greased 7" cake tin.
Spread the batter and place the cake tin inside the pressure cooker, cover, remove the whistle and bake in low-med flame and check after 25 mins with a toothpick. If comes out clean, its ready otherwise bake for another 3-10 mins depends upon how much batter was stuck.
Take the cake out and let it cool for 10 mins, run a knife over the edges and take the cake out, let it cool to room temp over a wire rack or a plate.
For completing the cake : Whip the 500ml whipping cream using a whisk or a machine until soft peaks form. Add the ¼ cup of powdered sugar and whip it to stiff peaks. Refrigerate until ready to use.
After the cake has been cooled, keep it in a turn table or place a plate over a bowl and keep the cake on it. Trim the brown spots of the cake as well as remove the dark spots from the circumference. Level the cake from top as well using a serrated knife.
Make three layers out of this cake using a long serrated knife. For making even layers, you can place toothpicks in the cake and mark how thick you want your layer and also have something you place your knife on to make a even layer. Keep aside.
Take a little bit of the cream and apply a blob over your turn table and place the bottom most layer of your cake. Sprinkle some sugar syrup.
Apply some cream over the cake using a long knife / spatula / palette knife. Place some fresh fruits and just apply a touch more cream then keep the second layer of cake and repeat.
After placing the third layer, sprinkle syrup and cream. Spread the cream over the top of the cake and the sides as well as shown in the video using a long knife / spatula. Remove excess cream and freeze for 30 mins.
Now for the final icing of the cake, apply cream as before by placing a huge dollop of it in top, spread it using a long knife and then take little cream at a time and cover the sides. Make the cream even and remove the excess as shown..
Decorate as you wish, I did mine using strawberry wafers and fresh fruits.. Refrigerate for atleast 4 hours before serving.. ENJOY!
Video time 🙂
Do you know what, this just mellows in the mouth.. Totally blissful! The cake was finished in a shot, and we were looking if there’s more.. :/ Now whenever I will make this, would make two of them or a large one! 😀 Do try and let me know how it goes for you..
We’re in the festive mood and as the Diwali is just around the corner.. So here’s the second recipe on #FusionDiwali, Indian Sweets Fusionified..!
Well, we all make or buy the Nariyal Laddus/Chakki and end up having a lot of them left.. This time, just give them this touch and all will finish in a zzzoott!
This does make a great gift as well, if you wish to gift something homemade.. So, here’s how to make Coconut Macaroons(Stress on that double “o” for the kind we’re going to make) using our traditional nariyal laddus 🙂
Nariyal Laddus - As Many as you like [each laddu makes 2 macaroons]
Melted Chocolate - As Required
Preheat your oven to 160 C.
Start by taking a laddu, press it with your hand to make a oblong shape. Now divide into two horizontally and take one macaroon and tap its bottom against a flat surface to make a flat bottom.
Place the macaroons in a baking tray with butterpaper lined and then bake them for 15 mins at 160 C. Broil them further until golden.
Let them cool completely, after which make designs using melted chocolate on top of them, let it set and ENJOY THE FESTIVE SEASON! 🙂
Don't want to make it with laddus, or dont have the laddus on hand and want to make these? Just take 150ml of Condensed Milk along with 200gms of dessicated or shredded coconut, mix well then add 3 tbsp plain flour. Make portions and bake 🙂 Want to make some laddus for this, watch the video Nariyal Chakki/Laddo Video on our channel.
That sounds easy right? Its even easier than it sounds.. Din’t got with the steps? Watch the video:
These turn out to be tooo goood, so make sure to try and let me know how it goes.. Completely different from the normal laddus it is, and gluten free, egg free as well! So, do try this festive season! 🙂 Bye for today..
Well, a lot of the times we think what to serve as a dip.. Specially when we’re in a hurry.. Sure, there are many dips available in Market but nothing like homemade right? Here, I bring my eggless mayonnaise recipe.. Tastes excellent, specially with fries! 🙂
Vanilla Cupcakes Recipe | With Cherries Inside, Cooker Cupcakes | Eggless Baking Without Oven
Plain Flour - 1 C
Condensed Milk - ½ C
Butter - ¼ C
Powdered Sugar - ¼ C
Baking Powder - 1 Tsp
Club Soda - ½ C
Cherries - 18-20
Vanilla Essence - 1 T
Other : 2 Cups Salt.
Heat a cooker with 2 cups salt, a wire stand and a perforated plate in medium flame.
In a mixing bowl, add the butter and sugar, beat well till creamy. Add the vanilla essence, and beat well.
Mix the baking powder and plain flour in another bowl. Add half of it to the creamed butter and sugar, fold well and then add the rest half.
Pour in the club soda and mix well. Fill 9 cupcake liners which are in individual cupcake tins with the batter and plop in a couple of cherries in each.
Place the cupcake tins/moulds in a small tray/spring bottom cake tin's bottom part and place in the cooker to bake for 15-18 mins in medium flame.
I used a idli cooker, hence i loosened the whistle. If using pressure cooker take the whistle out. You can also bake these in a preheated oven at 180 C for 15 mins. Frost these after they cool with whipped cream/cream cheese frosting/anything. I used leftover frosting from red velvet cake. Recipe for that on wednesday.
When I first had the thought of preparing pizza uttapam, I and my family had expected this one to be like the normal uttapam taste with cheese. But, when I made this, we all were astonished with the outcome. Not only, it literally looked like a pizza, it does taste too. This is also one of the recipes which got published at the Deccan Chronicle, by the lovely Amrita di. And, I remember when she tasted this pizza, she din’t know that this was out of rice until it got over 😛
Pizza Uttapam is a healthy yet tasty alternative to our very own pizza. Touches from the south India make it truly stand out and keeping you safe from frequent consumption of maida which is not quite great for health.
Base/Batter: Take the soaked rice and dal and grind it to a thick smooth batter. Make sure its thick and smooth. Transfer to a bowl, cover and ferment for 4 hours-6 hours.
After batter is fermented, add the salt, cumin, curry leaves(chopped), coriander and stir vigorously for a minute.
Heat a pan/tawa, add 1-2 big ladle fulls of the batter. Dont spread, let it spread on its own. Add a tsp of oil, let it cook until golden.
Mix in ketchup, italian herbs, salt and chilli flakes.
Flip the uttapam now spread the sauce. Sauce is optional! But definitely enhances taste! After the sauce, add the toppings and cheese, salt, pepper, chili flakes. Now some coriander. Cover and cook for 4-5 min in med-low flame.
Transfer to a serving plate, and then sprinkle herbs and chilii flakes. Serve immediately!!
What are you waiting for? Simple ingredients, wonderful look and awesome taste, Go ahead and prepare it.. I am sure
Biryani, the pride of Hyderabad, is definitely one dish which everyone knows to cook in their very own ways and styles. Biryani is one such thing which totally distinguishes itself with the plain rice we eat daily and the regular pulao. Biryani is the BIRYANI. So, lets look into the detailed procedure of the much loved Hyderabadi delicacy, the vegetarian version. Oh yes, this is the Hyderabadi Dum Veg Biryani!
This recipe would take 380-400 grams of uncooked Basmati rice which would serve 6.
For Rice: Basmati Rice(soaked for 1 hour) - 380 gms
Water - 6-8 cups
Oil - 1-2 Tbsp.
Whole Garam masala - Custom or readymade
Salt - 3 Tsp.
For Dum(Bringing together): Yogurt - ½ cup
Saffron strands - dipped in milk, a few
Chopped Nuts - As desired
Mint and Coriander - two handfuls
Fried onions - two handfuls
Green chili - 4-5 slits
Water - ¼ cup
For Veggies: In a kadhai add oil. Now add whole garam masala, ginger-garlic paste. Saute for a minute. Now add carrot, potatoes, cauliflower, peas and salt. Saute until they are lightly cooked.
After the veggies are a bit cooked, add in biryani masala, red chili powder, garam masala powder and gradually add yogurt stirring well to prevent curdling of curd.
Now add mint, coriander, paneer. Cook until the moisture gets dried out which was caused due to adding yogurt. This would take approx 5 minutes. Veggies should not be cooked completely as we will dum it later on. It should 70% cooked.
After the moisture is dried, add some fried onions and transfer to a bowl.
For Rice: Boil water. Add oil, whole garam masala, salt. Boil until roaring boil. Add the soaked rice. In about 3-4 minutes in high flame rice will be 70% done. Test by eating some if it has a bite but its tastes like cooked or press between ur fingers. If breaks into 2 parts its ready. Strain it and spread on a big plate.
For Dum: Take a cooker, add half of the vegetables, yogurt, green chilli, a pinch of salt and some nuts. Let it heat. Now add a handful of mint coriander. Now top it off with a good layer of rice.
Next add the remaining vegetables, remaining mint-coriander(leave 1 tsp. for top), fried onions and the rice. Spread the rice and add the saffron mixture with a bit of mint-coriander, fried onion.
Now sprinkle ¼ cup of water over it, Cover and cook for 2 minutes in lowest flame.
Transfer the cooker to a big pot with some water. This water bath prevents the dum to get burnt.. In about 30-35 minutes the Biryani is ready to make you dig into it.
Cut vegetables in a uniform size. Veggies are less, but the rice is used more for Biryanis. You could use raw chopped nuts or saute them in oil and add. Make sure to soak rice for atleast 1 hour.
Recipe Ingredients are lengthy.. But it looks only onscreen.. Once you start preparing them they does not seem long or more.. Basic Ingredients, Easy Recipe and Traditional Hyderabadi Taste.. Dont forget to try it, I am sure you’ll love it and make it again and again!!!