Wednesday, June 16, 2021

Eggless Mango Rava Cake

Semolina Mango Cake/ Mango Rava Cake- easy egg less cake recipe made with semolina/suji and mangoes! Mango Rava Cake with all its new yummy and delicious flavors. This recipe is prepared using mango puree and semolina along with sugar and cardamom powder, which makes this cake recipe simply irresistible!



 Fine Suji / Semolina/Rava – 11/2 Cup

Mango Puree - 1 cup

Milk-1/2 cup

Baking Powder - 1 tsp

Broken nuts - 1/4 cup

Tutti frutti- handful

 Sugar/ Brown Sugar - 1/2 cup

 Cardamom Powder - 1/4 tsp

Sunflower oil - 1/4 cup



  1. Preheat the oven to 180C.

  2. In a bowl, add semolina. Transfer sugar, baking powder, and cardamom powder and mix well.

 3. In this dry mixture, add oil and mix well. To this add milk andmango pulp and incorporate well.

4. Let the batter sit for 15-20 minutes so that the mango pulp gets absorbed by semolina.

5. Add finely chopped almonds, cashews &pistachios and tutti frutti to the cake batter.

5. Pour the batter into a greased loaf pan. Garnish with some pistachios and bake at 180 C for 30 minutes.

   6. Once baked, turn off the oven and take out the dish. Your Mango Rava Cake is now ready. Cut into your desired shape and serve warm.



Tuesday, November 10, 2020

Apple Shaped Mithai

Apple Shaped Mithai

Apple Mithai is easy to make sweet. Diwali is on the corner and I am going to make apple mithai. Apple Mithai made from cashews but I used milk powder. This dessert made with milk powder in sugar syrup and with a hint of cardamom then shaped it into an apple and a clove is put on it. Then they are lightly coloured using red food colour. The process is quite easy does not need much attention These not only looks super adorable but With its attractive shape, shiny surface, smooth texture it taste so delicious that you cannot stop with just one. I decided to give it try. My family loved it.


Sugar – 1/2 cup

Water – 1/2 cup

Milk powder – 1.5 cup

Ghee – 1 or 2 tbsp

Soaked saffron strands

For garnish


Red food colour



1. Heat pan then put sugar and add some water. Mix it well.

 2. Cook on low medium flame. Once the sugar melts into the water .Once the sugar dissolves, let the mixture boil till we get one string consistency of sugar syrup. Add cardamom powder once the mixture starts boiling.

3. Now reduce the heat and add milk powder in parts. Cook it for 5-6 min on low medium heat till the mixture becomes soft dough. Then add ghee and kesar milk into the mixture so the mixture will become softer.

 4. Switch off the flame and transfer the mixture into bowl and Let it cool down slightly.

 5. Make small balls, press it gently with the help of your finger and shape them like apple. Place cloves in the centre.

  6.Now in a small bowl mix red food colour in 2 tsp sugar water and with paint brush and give red shade to the apples.( You can also mix red food color with little water. but adding it with sugar syrup will give a glossy finish.)

7. Garnish with pistachios. Delicious apple mithai is ready to serve. Apple Mithai is ready to serve. Enjoy!!!

Wednesday, July 15, 2020

Malai Kofta

Malai Kofta is a very popularNorth Indian vegetarian dish where balls (kofta) made of potato and paneer are deep fried and served with a creamy and spiced tomato based curry. In this recipe, koftas are made with Potato and paneer, stuffed with paneer, cashew, raisins, anddunked in a creamy, smooth, scrumptious, lightly sweet onion tomato based gravy!
This rich curry is one of my family’s most favourite dish.It pairs very well with Tandoori roti and Naan!

For Kofta:
Boiled and mashed potatoes-1 cup
Grated paneer-1 cup
Ginger and green chilies-1tsp
Corn flour-2 tbsp
Chopped raisins-1 tbsp
Chopped cashew-1 tbsp
Oil for deep frying
For gravy :
Chopped red tomatoes-1 cup
Chopped onions-1 cup
Ginger, garlic and green chilies-1tsp
Cashew- few
Water-1/2 cup
For Malai kofta 
Butter- 1 tbsp
Oil- 1 tsp
Garam masala-1 tsp
Coriander powder-1 tsp
Turmeric powder- ½ tsp
Redchill powder- 1 tsp
Cumin seeds-1 tsp
Kasuri methi- 1 tsp
Whole spices (bay leaf, cinnamon stick, cloves, green cardamom)
Sugar- 1 tsp
Other ingredients
Cilantro and heavy cream for garnishing
1.First, make the gravy. Take onion, tomato, ginger, garlic, cashew nuts and water in a saucepan. Cook on medium heat till Onions and tomatoes become soft.
2.Then make a smooth puree out of using a blender and make tomato onion into smooth paste. 
3.Use a strainer and strain the puree into another bowl. This makes sure the gravy is really smooth.
4.Put the same pan on medium heat again. Once hot, add 2 tablespoons unsalted butter and 1tsp oil. Let the butter melt.

5.Once hot add bay leaf, cloves, cardamom and cinnamon stick, fry for few seconds.
6.Add in the pureed gravy and cook for 2 minutes. Then add the coriander powder, kashmiri red chili powder, salt, sugar and garam masala.
7.Let the curry cook for 2 to 3 minutes. Add crushed kasuri methi and then cream.
8.Cook for additional 2 to 3 minutes on medium-low heat. Mix well. Turn off the stove.  The gravy is now done. Set aside and make kofta.
Make the Kofta:
 1.Boil the potatoes using a pressure cooker  ;Once the potatoes are boiled, let them cool a bit then peel and mash them.
2.To a large bowl, now add all ingredients for kofta- boiled and mashed potatoes, grated paneer, finely chopped ginger, cilantro, green chili, cashews, raisins, cornstarch, salt,  Mix everything together with your hands to form a dough.
3.Start making koftas from the dough. Take some part of the dough and roll between your palms to make it round.Similarly makes all the koftas.
4.Heat enough oil to fry in a kadai on medium-high heat. Make sure oil is hot,Drop koftas in hot oil and fry until golden brown from both sides.
5.Remove the fried koftas on a paper towel.
Serve the Malai Kofta:
1.To serve place koftas on plate and top with the gravy. Garnish with cream and cilantro Or you can also place the gravy first on the serving plate, drizzle with cream and place koftas on top.
Enjoy malai kofta with naan/ roti  or rice!