Looking for an easy cake recipe?? Here you go.. this is a failproof recipe which yields utterly butterly sponge cake.
I have also added video recipe in Tamil too.. Happy cooking.. Try this cake and lemme know how this cake turned out .ЁЯШБ
Ingredients:
Maida -2 cups
Sugar - 1 cup
Butter - 1 cup
Egg - 5
Baking powder - 1/2 TSP
Baking soda - 1/4 TSP
Salt - a pinch
Milk - 1/3 cup
Vannila essence - 1/2 tsp
Procedure:
You can check here for video recipe in tamil
Sieve Maida, Baking powder, Baking soda and salt together.
Powder sugar.
Butter should be at room temperature when are about to whisk it so take butter from fridge and keep it out for 2 hours before you are going to prepare cake.
There should be some chillness in eggs when you are whisking it. So take the eggs out from fridge just before 30 minutes
Take Butter and powdered sugar in a deep pan. Blend them together till both gets mixed well .
Now add eggs one by one and keep on whisking it .Whisk till the batter becomes creamy and fluffy.
After that add seived dry ingredients in small instances and blend everything together.
Now add milk and vanilla essence. Your cake batter is now ready.
Preheat oven to 180 degree Celsius. Pour cake batter into greased cake pan and bake for 30 to 40 minutes.
Insert a toothpick in the baked cake. If it comes out clearly, (i.e no wet pieces of cake should come with it) you can take the cake from oven .
Cut into pieces after the cake cools down completely.
Very easy isn't it?? Enjoy your utterly butterly delicious sponge cake .ЁЯОЙЁЯОК . Happy cooking..
Looking for an afterschool snack which is healthy as well as filling for kids?? Here you go!!
This is the way my ayamma prepares Paal kozhukattai . It had been my favourite snack then and now this is my kid's favourite too. You can prepare this easily.
By this way of preparing kozhukattai, it will stay soft for a longer time too
The taste of milk with rice flour will be awesome. Try this and you will surely love it . The recipe follows..
Ingredients:
For kozhukattai dough:
Kozhukattai flour - 1 cup
Water - 3/4 cup
Milk - 1/4 cup
Salt - 1/2 TSP
Gingely oil - 1 TSP
For making Paal kozhukattai:
Sugar - 1/4 cup
Water - 2 cups
Milk - 1 cup
Grated coconut - 1 tbsp
Procedure:
You can use either kozhukattai flour or Idiyappam flour which is available in shops for this recipe. If you want to make kozhukattai/Idiyappam flour at home, you can check Here!!
You can check here for video recipe in Tamil.
Take a pan. Add 3/4 cup water , 1/4 cup milk, salt and gingely oil to it. Boil it for some time. When it starts boiling, lower the flame and gradually add 1 cup of flour with continuous stirring .
switch off the flame when all the flour gets mixed. Cover it with a plate and let the dough cool.
When the dough has cooled down a Little, combine it together and knead well. Make small balls out of it.
Heat a heavy bottomed pan. Add 2 cups of water to it. When the water starts boiling, add kozhukattai balls to it
Cook the kozhukattai balls in lower flame .Keep on stirring in between to prevent it from getting burnt.
When the kozhukattai balls are half cooked add sugar to it. These kozhukattai balls will get cooked soon within ten to fifteen minutes . After it has been cooked completely, add 1 cup of boiled milk to it. Let everything boil together for two more minutes.
Switch off the flame and add grated coconut to it .Serve the Paal kozhukattai hot..
Happy Cooking..ЁЯОКЁЯОЙ
Notes:
You can also use same amount of jaggery instead of sugar. If you are using Jaggery, boil jaggery in 2 tbsp water, filter it and use accordingly.
You can also use cardamom powder along with geared coconut.
Adjust the milk you add at last according to the consistency you need.
Karthigai deepam festival is my kid's one of his favourite festivals . He loves everything about this festival right from selecting the diyas and candles from shops and thinking about where to place them. He keeps on roaming around them to check whether all diyas and candles are lightened perfectly. It just remembers our childhood days ..isn't it??ЁЯШБ
Today's recipe is karthigai deepam special Nei Appam recipe. You can prepare this in two ways , either with Raw rice or with wheat flour.
The recipe which I have shared here is with Raw rice. Check this out and celebrate your karthigai deepam festival.
Preparation time: 20 minutes + soaking time
Yields : around 20 appams
Ingredients:
Raw rice - 1 cup ( pacharisi)
Jaggery - 1 cup ( vellam)
Chopped coconut - 1/4 cup
Cardamom - 2 ( elakkai)
Baking soda - a pinch
Ghee + oil - for frying
Procedure:
Wash and soak raw rice for an hour. Break jaggery into tiny pieces.
You can see here for video recipe in Tamil
Add chopped jaggery and 3 tbsp of water to a pan. Let it boil in Lower flame. Once all the jaggery has melted, switch off the flame and filter it. This is done to remove the impurities from Jaggery.
Grind together soaked raw rice and cardamom to a thick batter adding less water . You can replace cardamom with 1/4 TSP cardamom powder. If you are using cardamom powder, you can add directly to appam batter.
Add jaggery syrup and chopped coconut to the rice batter . Mix everything well .
At the time of frying add a pinch of baking soda to the batter. You should start preparing appam immediately after adding baking soda or else it won't work as expected .
Always dishes prepared with only raw rice will be hard. To make it soft , we are adding baking soda. You can also use cooking soda or appam soda.
If you don't want to use soda salt at all, you can replace it with robusta banana. I have tried with other bananas too, but it tastes good only with robusta banana. If you are using banana grind it at last while grinding raw rice .
Take a paniyaram pan. Grease it with oil + ghee .Add batter to it. Cook it on both sides in medium flame. Serve it hot.
If you don't have paniyaram pan, you can directly fry in oil but it will absorb lot of oil..
How many love this crispy outside, soft sweet stuffing inside vadais??
You can prepare this very easily at home. Over to the recipe.
Ingredients:
Raw rice - 3/4 cup
Urad dal - 3/4 cup
Channa dal - 1 cup
Jaggery - 1 cup
Cardamom - 4 or 5
Ghee - 1 tbsp
Salt - As required
Oil - for frying
This recipe yields around 25 to 30 susiyam
You can click here for the video on how to make susiyam
Procedure:
Wash and soak rice and urad dal together for an hour. Crumble jaggery into pieces . Crush cardamom.
Grind rice and urad dal together adding little water. The batter should be thick so that it covers stuffing well. So be little careful while grinding batter. Add salt to the batter .
Boil chana dal. I used to cook for a whistle in high flame and then in low flame for ten minutes.
Take crumbled Jagger in a pan. Add little water (around 1/4 cup) to it. Boil in medium flame. Once jaggery is all melted , switch off the flame and filter jaggery .This is done to remove impurities in jaggery.
Take boiled Channa dal and jaggery extract in a heavy bottomed pan .cook in medium flame till the stuffing thickens. Keep on smashing the stuffing in berween. When its half done, add crushed cardamom. You can also use 1/4 TSP cardamom powder instead.
Let the stuffing cool. The stuffing will become more thick once its cooled down completely. Make small balls out of stuffing.
Heat oil in a kadai. When it's hot, take stuffing, dip it in batter and deep fry on both sides .
Your susiyam is ready. Happy cooking..
Notes :
If you are left with batter alone, you can add chopped onion, ginger, green chillies, curry leaves, salt to it and make kaara Vadai
More than chow chow kootu ,chow chow gravy name suits this dish well.
This is the best way to make kids eat chow chow. My kids don't like much the spiceless chow chow kootu which we prepare with Channa dal .ЁЯШХ. Instead they love this way of eating chow chow .
Just have it with hot steaming rice and crispy pappad.. awesome it will beЁЯЩМ.
You may also even try it with Idli, dosai or chapathi
Here is the healthy and tasty chow chow kootu / gravy
Recipe for : 2
Preparation time : 10 minutes
Cooking time : 20 to 30 minutes
Ingredients:
Chow Chow - one big size ( yielded 1 cup when chopped)
Salt - as required
Turmeric powder - 1/2 tsp
Oil - 1 TSP
Mustard Seeds. - 1/2 TSP
Coriander leaves - for garnishing
To saute and grind:
Big onion - 1 (medium size)
Tomato. - 1. ( Medium size)
Garlic pods - 2
Dry red chili. - 4
Coriander seeds- 1 TSP ( Malli or dhaniya)
Cumin seeds. - 1/2 tsp ( seeragam)
Procedure:
1. Chop big onion , tomato and chow chow.
2 Take oil in a heavy bottomed pan.
3 .Add dry red chili , coriander seeds, and cumin seeds to it.
4. When they starts spluttering, add chopped onion and garlic to it.
5. Add chopped tomatoes after onion starts changing its colour .
6. Switch off the flame after everything is cooked well.. let it cool down for a while and ground it to a smooth masala.
7. Add chopped chow chow, salt, turmeric powder and enough water( chow chow should be immersed in water) to the same pan.
8. Cook on medium heat till chow chow becomes soft. Add ground masala now and give it a good stir . Cook for five more minutes.
9. Tamper it with mustard seeds and garnish with coriander leaves.
Your dish is all ready..you can enjoy it with plain rice , idli, dosai or with chapathi.
Due to this adverse weather condition kids are down with cold.
I used to follow some home made remedies from kitchen to help kids fight with cold.
Thought of sharing those here so that it ll be helpful for everyone ЁЯЩМ
1. Pachai karpooram and coconut oil:
Remember this pachai karpooram is different from camphor which we use at temple for god. You can find this pachai karpooram in Herbal stores( Nattu marunthu kadai) and in few super markets
And the coconut oil which I have used is cold pressed one ( chekku oil). Use good quality oil
Take few karpooram pieces. Crumble them.
Take 2 to 3 tbsp of coconut oil in a deep ladle preferably kuli karandai like shown in picture and heat them. Stop heating when you can smell nice aroma and add it to crumbled karpooram. Be careful while heating oil, sometimes when it's heated much oil might get fired.
Wait for karpooram to completely dissolve in oil . Apply oil in chest, forehead, back, over nose and under feet for kids . Do this before they go to bed . They will have a good sleep. Since we are applying only externally you can even try this for babies.
Its better to avoid milk during Cold. Even if you want to give milk , try giving this way. It acts as a good antibiotic. You can give this milk two times a day for three days and then you can give milk with palm sugar ( panangarkandu) alone for next few days .
Just mix these with hot milk . Cool it down a little and give the milk warm to kids .
Make sure you use original turmeric Powder and palm sugar. Many adulterated products are available in shops . So keep that in mind and get directly from a farmer if you could .
It acts as best cough syrup. It helps to relieve congestion.
Take 2 TSP of finely chopped ginger, two mint leaves and 1 tbsp of palm sugar in a pan
Add little water to it and boil in low heat till it reduces to a thick syrup. I used to get only five ml syrup .
You can give this two times in a day.
4. Omam leaves ( karpoora valli leaves) and tulasi leaves:
You can give this one as such to kids. Even my younger one used to eat this right from ten months. If your kid don't eat these leaves you can boil in little watee , filter and give the water to kids .
You can give these leaves to eat often to prevent cold too.
5. Lemon juice and honey:
I didn't prepare this one , this time since I didn't have honey at home . Make sure you use original and good quality honey. Take equal amount of lemon juice and honey. Mix it well and give to kids .
You can try all these methods for kids above one year. Make sure you use good quality ingredients.
If the cold doesn't seem to reduce or kids having difficulty in breathing rush to doctors immediately .
Take care of little ones and enjoy the rainy days..
The summer has started, and here comes the much needed post.
To quench our thirsts, i used to prepare this lemon squash and store in refrigerator. Whenever we want to have some lemon juice , we will add 3/4th water to 1/4th squash and ta-da . Our refreshing lemon juice is ready.ЁЯН╣
Though preparing fresh lemon juice is better. I prefer this method since its time saving and i can also save money by buying lemons in bulk .ЁЯШЛ
You can prepare this lemon squash within 20 minutes. I don't prefer to add preservative and hence I will be preparing fresh squash every two weeks.
While returning from native, my athai gave a bag full of lemons from our backyard. Next day afternoon those Lemons are converted to evercool lemon squash ЁЯШВ
Here is the procedure
Ingredients:
Fresh lemon juice - 1 cup
Sugar - 2 cups
Water - 1 cup
Procedure:
Take 2 cups of sugar and 1 cup of water in a heavy bottomed bowl.
Boil it in a medium heat.
You can stop heating after sugar completly dissolves in water. You can also stop heating after it reaches one string or half string consistency.
If you stop as soon as sugar dissolves in water you will end up in larger quantity of water in squash . So while preparing juice you need to add less water to squash.
Sometimes heating upto one string consistency,may cause crystallization of sugars. So to be on better side I will cook till I get half string consistency just to prevent crystallization of sugar and to reduce storage space in refrigerator.
Now take a clean container . Wash it well and completely dry it. Filter both sugar syrup and lemon juice. Mix them both well. Add it to the container and keep it in refrigerator.
When you want to prepare a glass of lemon juice fill 1/4 th of tumbler with squash and remaining with water. By replacing water with Soda you can have it as lemon soda .
This recipe is a fail proof recipe. This will turn good how ever you do .just give this a try..ЁЯСР
Yes!! you read it correct., Why to buy cerelac from outside when you can prepare hygienically at home. That too we are using whole wheat flour and palm sugar (panangarkandu). Hence its healthy too. .ЁЯШЗ
All you need is
Whole wheat flour. - 1 cup
Butter. - 1/4 cup
Palm sugar. - 1/2 cup
Water. - little less than 1/4 cup
Instructions:
Melt Butter .
Dissolve palm sugar in water and boil till it dissolves. Once it has dissolved strain the palm sugar water. This is done to remove impurities from palm sugar. You can powder palm sugar before adding it to water if its big.
Add both melted butter and palm sugar water to whole wheat flour and start kneading it like chapathi dough. The dough will be sticky only ..
Preheat the oven to 180 degree Celsius.
Place the dough in between two greased plastic sheets and roll it out just like chapathi.
Cut the rolled out dough into smallspieces with a help of a knife.
Now bake it at 180 degree Celsius for about 15 minutes . Let it cool for sometime.
After it has cooled down completly, powder it in a mixier grinder. It will look like this after baking.
Your instant wheat cerelac is ready. Make sure you store it in a dry airtight container. I used to use this powder within two weeks.
Take required amount of powder in a bowl. Mix water to it and you can feed it to baby..
Real saviour during travel.. prepare this . Enjoy your travel without worrying about baby food. Happy holidays..ЁЯОЙЁЯОК
Tandoori Aloo
A big Hi to everyone!!! . BusyAtIndianKitchen is back after a short break. It was a bit difficult for me to find time to post recipes with a busy toddler running around , though I had around 50 recipes ready. Since his holidays are coming to an end, we are trying to bounce back to regular routine. Hope you too had a great and memorable vacation!! To start with, today's recipe is one of the best starters which is none other than Tandoori Aloo. The exciting kids friendly recipe follows..
Recipe For : 2
Preparation Time : 30 to 45 minutes + Marination Time + Parboiling Time
Ingredients:
Potato - 2 (Big Size)
Curd - 1/4 cup (Yogurt)
Ginger-Garlic paste - 2 tbsp
Chili Powder - 3 tsp
Cumin Powder - 2 tsp (Seeraga Thool)
Coriander Powder - 2 tsp (Malli Thool)
Turmeric Powder - a pinch
Garam Masala Powder - 2 tsp
Pepper Powder - 1 tsp
Kasuri Methi - 2 tsp (Dried Fenugreek Leaves)
Oil - 1 tbsp
Lemon Juice - 1 tsp
Salt - As required
Procedure:
First step is to parboil potatoes i.e it should only be partially cooked. I used to cook potatoes for 3 continuous whistles. To cool it off, don't immerse boiled potatoes in cold water. It prevents potatoes from getting crispier when they are grilled. So let potatoes cool on its own and then cut it into big chunks.
You can either grill them using skewers or directly using a greased tray. If you are using wooden skewers, soak them in water for 30 minutes to prevent it from catching fire when exposed to grill.
Mix all the ingredients along with chopped potato chunks and set it aside for 30 to 60 minutes. More the marination time, tastier is the potato. Adjust the spice according to your taste.
After enough marination, arrange potato chunks in skewers or place them in a greased tray.
Preheat the oven to 220 degree Celsius.
Bake potatoes for 30 to 45 minutes or until its done. Keep on checking in between to prevent it from getting burnt.
