Saturday, July 20, 2013


A pound cake is a traditional rich cake containing a pound or equal weights of each chief ingredients - butter, flour, eggs and sugar. Here i am giving both versions with egg and without egg by substituting bananas.

Ingredients :

All purpose flour or Maida – 250 gms (2 ½ cups) 
Sugar – 250 gms (1 1/4 cups) 
Butter – 250 gms 
Cocoa powder – 50 gms (4 tbsp or 1/4 cup)
To replace 4 eggs - 1cup pureed ripe banana + 2tsp baking powder 
Baking Soda – 1 tsp
Baking Powder – 1/2 tsp 
Salt – 1/2 tsp 
Vanilla essence – 1 tsp 
Milk – as required, to adjust batter to dropping consistency - max ½ cup (I used about 1/4 cup) 

How to make Eggless Chocolate Cake

1. Pre-heat the oven to 180 deg C (350 deg F). 

2. Line the base of a square pan (8″x8″) or a bread tin with butter paper, or grease the base with butter and dust with flour till well coated and set aside. 

3. Beat the pureed banana with the baking powder and set aside.

4. Sift together the flour, cocoa powder, baking powder, baking soda and salt. Do this thrice for best results, and set aside. 

5. Cream the butter and sugar well together for about 3-4 mins. Add the vanilla essence and beat well. 

6. Add the beaten banana mixture to the butter-sugar mixture and beat well till it has been incorporated. 

7. Now, add the sifted flour mixture to the butter-sugar mixture little by little and beat well till blended smoothly.

8. Add adequate milk to achieve a batter of dropping consistency. 

9. Pour batter into the baking pan, and bake at 180 deg C for 45-50 minutes or till done. 
Recipe Courtesy : Edible Garden

Monday, July 15, 2013

CHANA MASALA / Chole masala

Chana / Chole masala

Ingredients  for Chana / chole masala : 

Chana / white chickpeas  : 1 1/2 Cups
Onion : 2, sliced
Tomato :  1sliced
Green chillies : 2, chopped
Ginger : 3/4 inch piece,chopped
Garlic : 5, chopped
Coriander leaves : 2bunch, finely chopped
Fennel seeds : 1/4tsp
Turmeric powder : 1/4tsp
Chilli Powder : 2tsp
Coriander power : 2tsp
Garam Masala : 1tsp
Vegetable oil : 1tsp

How to make Punjabi Chana Masala

1. Soak chickpeas overnight and pressure cook for 3 whistles with turmeric powder and salt. allow to cool.

2. Heat oil and add fennel seeds. When it splutters add ginger, garlic and green chillies. Now add onions and saute till it turns to translucent. Now add spice powders except garam masala and saute till you get a nice aroma.  Add tomatoes and cook till the tomatoes are soft.

3. Cool the mixture and blend with 1/2 cup cooked chana. This helps to get the thick punjabi chole masala. Now add the ground masala + chole mixture to the remaining boiled chana and bring to boil. Add garam masala and sprinkle some coriander leaves.

4. Serve hot with chappathi / roti / naan.

Chana / Chole masala

Wednesday, July 10, 2013


Purple cabbage salad

Ingredients :

Purple cabbage : 1Cup, thinly sliced(half of a small cabbage)
Shallots ; 2, finely chopped
Olive Oil : 2tbsp
Soy Sauce : 1tssp
Rice Vinegar : 3tbsp
Brown Sugar : 1tsp 
Pomegranate Seeds : 1/4Cup

Method :

In a deep bowl, combine soy sauce, olive oil, rice vinegar, brown sugar and salt. Now add Purple cabbage and shallots. Toss slightly and refrigerate. Garnish with pomegranate seeds and serve chilled.