Monday, February 28, 2011

Eggless Orange Cake With Raisins

Egg less Orange Cake With Raisins 

I had never made an Orange Cake before and I have tried and was really pleased with the result. . I used two whole oranges which give it a fiercely fruity flavor and deep orange color and Raisins made for a great mouth-feel and a true tasting pleasure. It’s a feast for the eyes as well as the tongue! The cake was light and spongy with orange zest in every bite when I’d finished this cake and was enjoying the wonderful moist texture.  It’s really easy to make and the end result is a delicious, moist, extremely tasty cake. . ‘Orange Cake’ is a perfect tea time snack which is a great hit in my family!


Maida – 150gms 

Sweetened Condensed Milk – 200gms 

Butter – 100gm (melted) 

Baking Powder – 2 Teaspoons 

Baking Soda – 1/2 Teaspoon

1/4 cup yogurt

Oranges (2 pieces)

3/4 cup orange juice (I used fresh squeezed)

1 tsp orange zest

1 tsp vanilla extract

Orange food coloring (optional)



1. Preheat the oven to 180C (350F). Lightly grease baking pan.

2. Sift together the flour, baking soda and baking powder in a bowl.

3. Now add melted butter and sweetened condensed milk and mix.
4. To the prepared flour mix add Raisins and orange zest and mix well.

5. Add the orange juice, orange zest and flour and Mix gently to incorporate the dry ingredients with wet ingredients and pour into the prepared pan.

6. Bake for about 20 minutes or till the cake tests done. (To test the cake insert a toothpick in the centre of the cake and if it comes out clean then cake is done and if batter sticks to the toothpick then bake for few more minutes.)

7. Let it remain in the tin for 10 minutes, then turn it out onto a wire cooling rack.

8. When the cake is completely cool Enjoy with a hot cup of tea or coffee!!

Friday, February 18, 2011

Tawa Pulao

Tawa-pulao is my daughter’s favorite and a well-loved street food in Mumbai. Tawa Pulao is sold on Mumbai Streets in almost all corners, junctions or roads of Mumbai Just like Pav Bhaji people have craze to eat Tawa Pulao. It is made from rice and mixed vegetables and tossed with Indian spices &all stir-fried together on a large griddle-like pan called a Tawa, it is deliciouseasy and simple to make and Tastes fantastic and very satisfying meal.

            Rice- 1 cup
            Onion - 1cut into thin strips
            Tomato - 1chopped
            Green bell pepper - 1cubed
            Potato -1 cut into thin stris
            Carrot - 1cut into round discs/long strips
            Cauliflower florets-1 cup
            Green peas - handful fresh/frozen
            Garam Masala-1 tsp
            Cumin seeds-1 tsp
            Bay leaves-2
            Ginger-garlic paste-1 tsp
            Pav Bhaji Masala -2 tsp
            Kitchen King Masala -1 tsp
            Lemon juice-1 tsp
            Chopped cilantro - handful For garnish
            Ghee/Butter-2 tbsp
            Salt as per taste

1.Wash Basmati Rice and drain water completely. Keep aside for 10 to15 minutes.

2.Heat a tsp of ghee in a heavy bottom vessel & fry rice until fragrant then add 1½ to 1¾ cup water. 
3.Add salt to taste. Cook rice in a pot or pressure cooker such that each grain is separate. Keep aside to cool.

4.Boil the vegetables in a Kadai till 3/4th done. Don’t overcook because we are going to let it to cook again.

5.Heat a nonstick Tawa or a heavy bottomed pan over medium heat. Add 2 tsp butter; let it melt down. Then add Cumin seeds and& bay leaves.

6.Add Onion and sauté. Once Onion is done, add Bell Pepper and Carrots. Sauté for 2-3 minutes. Do not overcook. 

7.Add Cauliflower, Tomato. Stir well and let it cook for 1-2 minutes. Add Green Peas, Potato and Pavbhaji Masala. Add salt to taste,  cook till oil separates.

8.In a large Pan/Tawa, add a tsp of Butter and add garam masala & Kitchen King Masala to it. Sauté for 10-15 seconds and mix it with the Tawa Bhaji. Then add the cooked rice and lemon juice  mix well on a low Heat. 
9.Garnish with chopped Cilantro and serve hot with Raita.

Saturday, February 12, 2011

Thengai Bun (Coconut Bun)

Thengai Bun (Coconut Bun)

Thengai (Coconut)buns are a nostalgic treat for me. A popular stuffed bread available in the bakeries of Tenkasi  in Tirunelveli Dist .When I was studying in the school I use to save money to buy the thengai Bun  from the bakery shop who sold baked goods every day. All my friends who used  to buy cup cakes ,pastries or puffs, but invariably I always returned to my friend, the coconut bun. 

I don’t know why coconut buns appeal to me so much. I think in part it’s because This Bun looks great & the coconut part looks so juicy... it makes me drool Or maybe it’s the sweet sugary crust which perfectly complements the coconut infused, raisin.tutifruti,cherry -studded flavors  I love it! I don’t know. But the one which was in my regular buy list was this "Thengai Bun"..

I wanted to make this for quite some time.. I tried this today evening it came out very well and Everybody liked it. Baking this coconut bun bring back lot of childhood memories It makes me remember my school days. Hope this Bun will bring back many fond memories for all of you Too!


1.All purpose flour - 1.5 cups

2. Active dry yeast - 1 pack

3. Milk - 1/4 cup (Warm)

4. Water - 1/4 cup (Warm)

5. Sugar –1/4tsp

6. Salt - 1/2 tsp

7. Unsalted Butter/Oil

For stuffing :

1. Coconut - 1 cup (Grated)

2. Mixed nuts - 1 tbs

3. Raisins - 1 tbs

4. cardamom powder - 1/2 tsp

5. Sugar - 1 tbsp

6. Tutti frutti -1 tbsp

7. Cardamom, powdered - 1/4 tsp or more

Coconut Filling:

Heat a wok at low heat, add in raw sugarwith little water  until it nearly melted Cook until everything melt then add shredded coconut. Make sure the shredded coconut coated with the melted sugar. Keep stirring to prevent it burn. Mix the water with flour then add into the coconut mixture. Keep stirring until everything well combine and you could smell the fragrant of coconut mixture. It'll start become dry and you'll know it has done. Add nuts, raisins, tutti-frutti, cherry& cardamom powder. Mix well Let it cool down on a plate before use.

1) To the warm milk, add yeast and sugar and mix. Allow this to proof for about 10 minutes. It will become foamy.

2) Mix flour and salt and crumble in the cold butter. Add the yeast-milk mixture and combine until you get smooth, sticky dough. I had to add a touch more flour at this point.

3 Place dough, cover with wrap and put in a warm place (e.g. oven with light on) and let it rise for an hour or so until it doubles.

4) Punch down the dough and knead lightly. Then take a piece of about 2.5 inches diameter and flatten it lightly to a circle, place about 2 tbsp of the Coconut filling in the middle. Now, roll out the remaining ball in to same 1/4 inch thick. Prick holes. Place it on the top of the coconut & dry fruits mixtures.
5)Pull the edges over the filling and enclose it. Seal it and Fold the edges together without any gap.Place this gently on a lined and greased cookie sheet. Bake for about 15 minutes.

6)Once baked, take out and immediately apply some butter on the top. When it is warm, cut it in to pieces.Serve warm. Warm coconut buns (Thengai bun) tastes great!