Eggless JAGGERY Wheat Cake using PRESSURE COOKER | without OVEN | without GHEE & BUTTER | without MAIDA

 Using Wheat flour and Jaggery, i prepared this soft cake. I added a minimum amount of sugar. 

INGREDIENTS:- ( use the same cup for all measurements)

Jaggery - 3/4 cup

Sugar -1/4 cup heaped

Wheat Flour - 3/4 cup

Cooking Oil ( Sunflower oil ) - 3/4 cup

Lukewarm Milk - 3/4 cup + 2 tbsp (if needed)

Salt - a pinch

Fruit Salt - 2 tsps

Few drops of water

 

METHOD:-

Pre-heat a Pressure cooker with salt and a stand. Do not use whistle and gasket. Pre-heat in medium flame for 10  to 15 minutes.

Grease a tray or bowl or mould with oil and send aside.

In a mixer jar, add Jaggery + Sugar + Wheat Flour and grind till sugar and jaggery are powdered. Restore it in a bowl. 

In the same mixer jar, add oil, milk and mix it in pulse mode for few seconds. 

 

Now add the Jaggery + Sugar + Wheat flour mix to the Oil + Milk mix and grind.

 

Add Fruit Salt with few drops of water. Mix with a spatula and Grind it in pulse mode in mixie for 3 times.

 

Now, add this to the greased bowl and tap the bowl to release air from the mix.

Place the bowl above the stand. Cover with pressure cooker lid. 

Let it bake for 5 minutes in high flame. Turn the flame to low for 30 to 40 minutes.

After 20 minutes, a nice baking aroma arises. Do not open the lid in between. Otherwise, the cake will not be fluffy and soft.

After the stipulated time, uncover the lid. Insert a knife or tooth pick, in cake, to check whether the cake is baked or not. Adjust the time accordingly.

Allow it to to cool  completely.  Scrap the sides using knife. Tap it over a plate.

 EGGLESS SOFT - WHEAT CAKE IS READY.

For Video, Click the link 👉 EGGLESS WHEAT CAKE using JAGGERY

NOTE:-

If needed, instead of sugar, jaggery can be added.

Instead of  1/4 cup heaped sugar, 1/4 cup Custard Powder can be added.

COOKING TIPS | WEEKEND PORIYAL | சமையல் குறிப்புகள் | PORIYAL WITH LEFTOVER VEGETABLES

CARROTS WITH CAULIFLOWER, CABBAGE, OR BEANS CAN ALSO BE ADDED AND IT LOOKS MORE COLOURFUL, WITH LESS AMOUNT OF VEGETABLES, like CARROTS ALONG WITH GROUNDNUTS.

INGREDIENTS:-

Carrot - 2 nos

Raw Groundnut - a hand ful

Water - 1/4 cup ( about 40 ml)

Salt - as per taste

Oil - 1 & 1/2 tsp

Mustard  seeds - 1 tsp

Cumin seeds - 1/2 tsp

Curry leaves - 1 leaflet

Asafoetida - 1/4 tsp

Dried Red Chiily - 1 (or as per taste)

METHOD:-

(1)  Wash & peel the carrot; Cut into small cubes.

(2)  Wash & Soak Groundnut overnight.

(3)  Heat  a pressure cooker, add oil. Add mustard seeds &   allow it to splutter. Add dried red chilly, cumin seeds, curry leaves & Asafoetida.

(4)  Add soaked Groundnut. Cover with lid & cook for 5 minutes & required salt. Groundnut takes time to cook.

(5) Then add cubed carrots to it. Mix well. Add 1/4 cup of  water. 

(6) Pressure cook for 3 whistles in high flame & 5 minutes  in sim flame. Allow the pressure to release.

(7) Carrot-Groundnut Poriyal (WEEKEND PORIYAL)  is ready.

Click the link  👉 WEEKEND PORIYAL for video recipe.

For more Curry / Porriyal varieties, Click the links below 👇:-

STUFFED BRINJAL CURRY

MURUNGAI KEERAI PORRIYAL

PANEER MIXED VEGETABLE CURRY

QUICK KOVAIKAI FRY using 1 tsp oil | RECIPES USING PRESSURE COOKER

Kovakkai in Tamil, is also known by different names —  IVY GOURD, TENDLI  in Marathi, DONDAKAAYA in Telugu and TINDORA  in Hindi.

Let us see, how to prepare Kovaikai fry in 10 minutes...

INGREDIENTS:-

Kovaikai - 200 gms

Salt - as required

Oil - 1 tsp

Mustard Seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Asafoetida - 1/8 tsp

Curry leaves - 1 leaf let

Sambhar Powder - 1 tbsp

METHOD:-

(1)  Cut Kovaikai into half in lenthwise. Then again cut each half into 3 pieces.  Similarly cut the remaining Kovaikai. Restore it in a bowl.

(2) Now, sprinkle required salt,  some water. (Do no pour water). 

(3)  In a pressure cooker, using the double boiling method, pressure cook  the kovaikai for 3 whistles in high flame and 5 minutes in sim flame. 

(4) Once the pressure releases, remove from the cooker.

(5) Heat a kadai with 1 tsp of oil and add mustard seeds; allow it to splutter. Then add cumin seeds and curry leaves, followed by asafoetida. 

(6) Add Sambhar powder. Fry the powder quickly to avoid burnt; Immediately, add the pressure cooked kovaikai to it. 

(7) Mix well. Cover with lid for 2 minutes.

(8) Quick Kovaikai fry is ready in 10 to 12 minutes.

Click the 👉link  QUICK KOVAIKAI FRY for the video recipe.

TRADITIONAL BOONDI LADOO | DIWALI SPECIAL

 

LADOO is a traditional Indian Dessert. Different varieties of  LADOOS can be found across the country with different combinations viz., using besan flour & jaggery, Motichoor Ladoo, Rajasthani Churma Ladoo, Ragi Coconut Ladoo etc. Here I prepared Traditional Boondi Ladoo using besan flour and sugar.

INGREDIENTS:-

Besan Flour / Gram Flour - 1 cup

Sugar - 1 cup

Turmeric Powder - a pinch

Cardamom Powder - 1/4 tsp

Salt - a pinch

METHOD:-

(1)  Mix besan flour, turmeric and salt together. Add water  little-by-little till we get dosa batter consistency.

(2) Deep fry using a perforated ladle adding in small batches.

(3)  Remove from oil once half cooked. Do not cook till crisp. Prepare boondi in the same way and keep aside.

        

(4) Deep fry cashews in the oil and add it to boondi.

(5) Add one cup of sugar and  3/4 cup of water in  a tawa. Allow to boil till, one string, consistency. Switch off the flame and allow it to reach warm temperature.

(6)  Add boondi along with fried cashews, cardamom powder. 

(7) Mix well and keep aside for 5 minutes.

(8) Make ladoos of desired size.

DELICIOUS  BOONDI LADOO IS READY!!

Click TRADITIONAL BOONDI LADOO  for Video recipe.

See blog for:-

 MOONG DHAL BOLI 

ADHIRASAM

RASGULLA