Tuesday, May 24, 2016

Eggless Red Velvet Cup Cake with Cream Frosting

Red velvet cup cake is a chocolate cake with either a dark red, bright red or red-brown colour. very soft, fluffy and moist cupcakes with vibrant red color topped with creamy, luscious cream frosting. I decided to make some moist, tender red velvet cupcakes for our wedding Anniversary. It turns out well  and my family loved it!


All-purpose flour-1¼ cup
Condensed milk-200gm 
 Cocoa powder-1 tbsp
 Baking powder- 1 tsp

 Baking soda– ½ tsp

 Milk- 1 cup

 Vinegar- 1tsp

  Butter-1/2 cup

  Red food colour- 11/2tsp

  Vanilla Essence- 1 tsp

For Whipped Cream Frosting:

Heavy whipping cream - 1 cup

Vanilla Essence - 1/2 teaspoon

Icing Sugar - 1/2 cup

To make the icing, take a large bowl and place the whipping cream, vanilla extract, and sugar and mix well. Beat the mixture until stiff peaks form. Refrigerate the icing for 30 min. Creamy and delicious frosting for cupcakes is ready.


 1.Sift flour, baking soda, baking powder, salt and cocoa powder.

2.Whisk the melted butter and condensed milk,and give it a good stir,    In another small bowl add vinegar to (room-temperature) milk and set aside for 5 minutes or until milk curdles.

3. Once it curdles, stir in butter red food colour and vanilla essence till everything mixes well. Set aside.

4.Preheat the oven to 180c. Transfer the wet ingredients to the dry ingredients and beat nicely with the hand whisk. Make sure everything is combined thoroughly
5. Pour1/2 to 2/3 full of batter into cup cake  and bake for 20 to 25minutes,mine it take22min (depending on your oven)
6. Once done, check if the toothpick inserted in the centre of the cup cake comes out clean.

7.Allow them to cool down completely. Moist and fluffy Red velvet cupcakes are ready.
8.Take a cupcake and squeeze icing on top. Enjoy red velvet cupcakes with whipped cream frosting and some sprinkles.

Sunday, May 15, 2016

Mix Vegetable Kofta Curry

Veg Kofta is an exotic Indian gravy dish which can be made from different vegetable, with or without grated paneer .The Kofta's which are basically balls made out of minced veggies and spices that are deep/shallow fried and then added to a tangy,creamy and spicy onion tomato base curry. You can choose to add vegetables of your choice and cook it in same style thick red gravy or curry. This dish can be served with Rice or with Roti/Naan/Chapati etc.


For Vegetable Kofta: (Makes 20-25small Kofta's) :
Maida- 2tbsp
Corn flour- 1 tbsp
 large potato -1boiled mashed
 Cauliflower florets-1/2 cup
Carrots-1/2 cup diced/grated
Green peas-1/2 cup
Green chillies-2
ginger-1/2 inch grated
Coriander powder-1tsp
Red chilli powder-1tsp
Cumin seeds powder-1tsp
Garam masala-1tsp
Baking soda-a pinch
salt as required
For Gravy:
Tomatoes-  4
Onion- 2
ginger-  ½ inch crushed
Garlic cloves-3crushed
Turmeric powder-    ¼ tsp
Red chilli powder- ¼ tsp
Cinnamon/dal chini-1 inch
Bay leaf/tej patta-1medium
Dhania/corriender powder-½ tsp
Oil/ butter-2 tbsp
Kasuri methi/dry fenugreek leaves- ½ tsp
water- 2 cups
 Fresh cream-2-3 tbsp 
 Salt as required
 chopped coriander leaves for garnishing
1.Mix the chopped vegetables (except onion and tomato), ginger, garlic and green chillies in a chopper. Chop them very finely.
2.Pressure cook the veggies for 2-3 whistles(Cabbage, cauliflour,carrot,peas and beans), drain water and see to it that there is no moisture, mash it up. Pressure cook potatoes until mushy.In a mixing bowl add all the kofta ingredients .
3.Put the chopped vegetables in a strainer. Squeeze the water from veggies as much as you can do. Do not throw the water, but reserve it for making it’s gravy.
4. Now mix maida, mashed potatoes, salt, red chilli powder, turmeric powder and corriender powder in vegetables.
5.Mix well and combine to form a thick dough Add a tbsp of cornflour at a time and add as much required to bind the mixture. Mix everything well. Knead the prepared mixture with your hands for making small balls. 
6.Make small round or oval shaped balls from the mixture. Just like shown in picture. Heat good amount of oil in a frying pan and deep fry the kofta’s on a moderate flame, till they turn crispy and brown. Drain on oil absorbent paper napkin and keep aside.
7.Heat the same pan and add prepared puree. Mix little bit of salt and cover the pan. Leave to cook for 2 minutes on a low flame, till the puree turns into a nice red color and oil begins to separate. 
8.Now mix the curd and stir continue to get a good gravy or curry. Stir in fried vegetable kofta and mix reserved water. 
9. You can add more water, if you want.in the same kadai, addfresh 2 tbsp oil or butter. once hot add the bay leaves, cloves, cardamom, cinnamon, cumin seeds andfry the whole spices till fragrant.... about 10-15 seconds.
10.Then add the onions and fry till the onions get golden.add the crushed ginger-garlic and saute till the raw aroma of the ginger-garlic goes away.
11.Add the tomato and all the dry spice powders - turmeric powder, red chili powder, coriander powder& garam masalapowder.
12.Stir and saute till tomatoes soften and oil starts to leave the sides of the mixture.
let this mixture cool and then grind this sauted onion-tomato mixture with some water to a smooth paste with about ½ cup water. Then if needed add cup of water and stir well.
13.Add salt & simmer the mixture till it thickens a bit and reaches a medium gravy consistency.  stir continue to get a good gravy or curry.the curry should be cooked well.
Finally, add cream and stir. then add the crushed kasuri methi & stir again. switch off the fire.
14.If serving immediately, then add the koftas. if serving later, then reheat the curry/sauce and then add the vegkoftas.
15.curry goes best with rotis, naan and steamed rice or jeera rice. garnish with coriander leaves before serving
Serve the Veg koftas with rotis, naan or jeera rice.