Eggless Wheat Sponge Cake/ Eggless Atta Cake



There are people who say, "Better bread with water than Cake with trouble". Its bold and straight forward that cakes are not healthy. They are troublesome. Yea, I know it, we know it but, still we love it :)! So, why not go with a simple plain Atta cake this time?? This Atta cake is light, soft and spongy and can be used for making pastries/layered cakes or just on its own for the evenings with a cup of tea or coffee. This is a crackerjack recipe I must say! If you are  reculent to use wheat flour in your baking, this recipe will change you. I always liked my All purpose flour cakes over wheat cakes. Now I also like this recipe equally! Don't buy your cakes all the time, make them at home too coz, homemade are not completely pesky and you could alter your sugars, substitute with jaggery or what ever. My self, I did'nt try with jaggery but I think that will work well too. If anybody has tried cakes already with jaggery or any other healty substitutes , do share your knowledge in the comments section below :).
If you're searching for more Eggless Recipes, check these, you might like them: 
1. Eggless Sponge Cake
2. Eggless Chocolate Cake
3. Nita Mehta's Eggless Vanilla Cake
4. Doggy Face Cookies (Eggless)

 Now, it's time for Atta cake!






To Make This Recipe, You'll Need : 


Wheat Flour (I used Aashirvaad Atta)
1 ½ Cups
Corn Flour
3 Tablespoons
Powdered Sugar
1 Cup (or) 3/4th Cup
Baking Powder
1 Teaspoon
Baking Soda
½ Teaspoon
Salt
A pinch
Oil (Canola/Sunflower or any flavorless)
½ Cup
Milk
1 Cup
Vinegar
½ Tablespoon
Vanilla Essence
2 Teaspoons



                                             Method : 

1. Begin by substituting 3 Tablespoons of  wheat flour (from 1 1/2 Cups) with 3 Tablespoons corn flour. 
2. Add baking powder, baking soda, powdered sugar and mix well. 
3. Sift the dry ingredients for two times. Now, the  dry ingredients are ready!
4. Next, to the Milk +vinegar+vanilla essence (Milk and vinegar mixture should be rested for 10 minutes before use, the milk should get slightly curdled, to that add vanilla) add oil and mix well.
5. Add the wet ingredients to the dry ingredients and mix gently until everything is well combined. Do not over work the batter, you may end up with a dense cake . The batter should be smooth and lump free. 
6. Pour the batter to a  prepared cake tin, cover the sides of the cake tin with aluminium foil and bake in a pre-heated oven                 180 degrees C  for about 30 to 35 mins. If your cake is under done and the top of the cake starts to crack, reduce the temperature to 150 or low and continue to bake until done or toothpick comes out clean when inserted! 



Enjoy! 




Notes : 
1. You could mix your powdered sugar with the milk mixture to dissolve completely so that you will have less chances of having cake tops with sugar specks (if granulated sugar not ground properly in the mixer) 
2. Keep an eye on your oven while your cake bakes because all ovens are not same. 



                              Thank you For Visiting Blessy's Kitchen :) 

Homemade Puff Pastry / Laminated Dough


Having puffs always reminds me of my childhood days. Me as a kid, always enjoyed in the evenings when guests happen to visit our home. Those thin crisp buttery umami layers won our hearts. As my teacher was demonstrating the puff pastry at the class, I was like, OMG!  I would rather buy from bakery than making  it. Yes, it's a bit complex project but when you master it you will love to make this over and over again. It's satisfying  because you use your own choice of butter. The quality of the butter also matters. I came across some puffs at few bakeries which leave a greasy feel on the palate and tats not pleasant. How ever, there are good tasting puffs too. Have a look at the commercial fats. They are called as Bakery Shortenings. Their shortenings vary from biscuits to cakes, puffs to breads. I have tasted puffs made with the Bakery shortening, it tasted good! Don't panic! You don't have to get this one. A regular one will work too :). 




To Make This Recipe, You'll Need : 


All Purpose Flour
500 Grams + Extra for dusting
Salt
1 Teaspoon
Sugar
2 Teaspoons
Water
Around 250ml
Lime/ Lemon  Juice
Juice of 1 Lemon
Butter
300 Grams


Method : 

1. To the flour add the salt, sugar and mix it well. 
2. Add lime juice to the water and stir well. Add this water gradually to the flour and form a stiff dough. 
2. To the dough ball add 50 grams of butter and knead well. 
3. Cover  this dough and refrigerate for 30 minutes.



Now, refrigerate the dough, because for further process, cold dough is the key. 

4. Mean while, eye ball the butter and divide into 3 equal portions.
5. When the dough ball is cold, it's time to form the layers. Dust the counter with the flour and make a thin rectangle out of it. (I know mine was not a rectangle, but as I continued to form the layers, I shaped into a rectangle)
6. Cover 3/4th of the rectangle dough with a thin layer of butter. 
7. Sprinkle flour over the buttered rectangle dough and fold the dough as shown in the pictures.
8. Finally fold the dough in half and refrigerate again for 30 minutes. (Place the dough on a Tray dusted with flour)


Cover the dough with a clean cloth and refrigerate for other 30 minutes.
9.  Repeat the same process for the second time. 
10. For the third time, make a rectangle, cover the whole rectangle with the butter, fold the dough and refrigerate. (By now, your butter should be finished)
11. You could stop here or continue to fold for further 3 to 4 times which gives many layers. 
12. To bake the puff pastry, make sure the pastry is cold. Bake in a very hot oven for about 10 to 12 minutes. 
13. Do not apply pressure as you roll out the pastry . The pastry should be 1/2 inch thick. 

WHAT HAPPENS IN THE OVEN?
Puff pastry comes under the category of Laminated dough.The process of folding butter into the dough multiple times to create thin alternating layers of butter and dough is called Laminated dough. When the heat of the oven hits the cold dough, the water present in the butter and the dough converts into steam. This steams puffs up each layer before it evaporates and thus gives us a result of several layers. So, the many times you fold, the many layers you get. 



Notes : 
1. The dough should be cold, spreading the butter on the cold dough is easy. If the dough is warm, the butter will melt into the dough. There won't be no alternate layers of butter and dough which is a disaster. 
2. Always dust the pastry each time you give it a fold. 


                         Thank You For Visiting Blessy's Kitchen :)








Egg Burji/ Anda Burji/ Indian Scrambled Eggs


Egg burji is one of the easiest dish to prepare. The preparation of Egg Burji varies from place to place. If you are new to cooking, you will find this recipe easy to make and I hope you will enjoy cooking this recipe because you could customize accordingly. You could add veggies like bell peppers, mushrooms, spring onions. Also, instead of Indian Spices, you could substitute with the best pair Salt and Pepper. To jazz it up, add cheese, mixed herbs and some cream. Don't be afraid to play on the flavor profile. If you mess up, you'll end up learning something new! Nobody has become expert in a day. The expert in anything was once a beginner! So lets get started. Cheers :D


To Make This Recipe, You'll Need : 

Eggs
4 Nos
Onions
2 Medium sized
Tomatoes
2 Medium sized
Green chillies
1
Oil
1 to 2 Tablespoons
Red Chilli Powder
1 to 1 ½ Teaspoons
Turmeric  Powder
1/4th Teaspoon
Chicken  Masala Powder
1 Teaspoon
Garam  Masala Powder
½ Teaspoon
Salt
1 Teaspoon (or) To Taste




Method : 

1. Begin by adding oil to a hot pan, followed by the onions and green chillies. Cook until onions go translucent.
2. Add the tomatoes, red chilli powder, salt, garam masala, turmeric,chicken masala and cook until done.
3. Now crack an egg in a small bowl and add each egg at a time to the pan  (This is a precaution, sometimes you may end up with a bad egg. If you directly add to the pan, everything's gonna be a mess.) 
4. Scramble the eggs slowly and gently. Cook until the eggs are just done. 



      That is it!! 



            Enjoy it with any Indian Flat Breads, Toasts or Rice! 


                 Thank You For Visiting Blessy's  Kitchen :)

Butter Paneer Masala/ Paneer Butter Masala/ Paneer Makkan Wala/ Buttery Cottage Cheese Curry/ Ricotta Cubes Curry


Some times you should step out of calorie war zone to enjoy rich buttery foods! This dish is made of butter, cream, cashews . Too much eh? Fitfully to enjoy such fat is okay. After all these are meant to eat, but in a proper way! Butter Paneer Masala is salient for the Vegetarians. I've seen from a child to a golden ager going crazy over it! Mainly this recipe is relished merrily due to its silky,velvety creamy, mild spice essence. Balancing the flavors is the key to this recipe. Gravy is buttery,creamy, slightly hits the sweet notes. So adjust the spices accordingly to your taste buds. One can add roasted chicken to this gravy and make Butter Chicken as well.


To Make This Recipe, You'll Need : 


Paneer
200 Grams
Tomatoes
4 Medium Sized
Onions
2 Medium Sized
Cashew nuts/ Kaju
15 – 20 Grams
Butter
3 Tablespoons + To Serve
Oil
2 Tablespoons
Kasuri  Methi/ Dried Fenugreek  Leaves Powder
1 Teaspoon
Ginger – Garlic Paste
1 Teaspoon
Cream
1/3rd Cup + To Serve
Garam masala Powder
½ Teaspoon
Green  Cardamom Powder/ Elaichi Powder
Less than ½ Teaspoon
Red Chilli Powder
1 ½ Teaspoon (or) To Taste
Salt
To taste
Red Food Color (Optional)
As required (No Pict)
Sugar (or) Sugar Substitute for Diabetics
1/4th Teaspoon (No Pict)



                                            
Method : 
1. To a pan add 1 Tablespoon of oil, followed by onions, tomatoes and cashewnuts and cook until done. 
2. Puree the cooked  onion- tomato cashew mixture by adding enough water and strain the gravy.


3. Now, add butter to a hot pan, followed by oil, ginger garlic paste. Cook until its rawness is gone and add the Red chilli powder, stir well.
4. To this add the strained gravy and cook for a minute.
5. Add the cream, salt, garam masala powder, cardamom powder, kasuri methi, sugar (you could also use ketchup), food color and cook for further a minute or so. Check the gravy, adjust seasonings if necessary.
6. Finally add the Paneer cubes, cook for a minute and you're done! 
7. Top the curry with extra cream and butter and serve with any Indian flat breads.

* I have missed a click of adding the sugar. Make sure you add while you cook!

Enjoy!




   Notes : To make Kasuri Methi Powder with Kasuri methi leaves, simply dry roast them in a pan until it leaves a nice aroma. Rub these roasted leaves between your palms to make a fine powder.  

                                                                          Finally, 

                                              Eat well, Exercise well.                                                                  

                                 Thank you For Visiting Blessy's Kitchen :)


Chapati Laddu/ Chapati Laddoo/ Chapathi Laddoo


If you have leftover chapatis, the sweet alternative is to make these Laddus. It's easy to make and they are ready under 10 minutes. Yes, you could adjust the sugar according to you're taste. 


To Make This Recipe, You'll Need : 


Chapati
5 Nos of chapati cut into pieces
Sugar
½ Cup (or) As per taste
Ghee/ Clarified Butter
2 Tablespoons
Green Cardamom/ Elaichi  Powder
½ Teaspoon
Salt
A Pinch
Coconut Powder (Optional)
½ Cup



Method : 

1. Add all the ingredients to the mixer jar and make a powder of it.
2. Next, add the Ghee and form the Laddus using your hands.
3. What next? Have it and Share it :)

                                                             
                                                                        Enjoy :) 



                                      Thank You For Visiting Blessy's Kitchen :) 

Coconut Burfi/ Nariyal Burfi/ Desiccated Coconut Burfi/ Kashata/ Coconut Candy/ Thengai Burfi/ Coconut Fudge


I happen to love coconut for its sweet and crunchy texture it adds to any dish. I have tried few recipes on Coconut and this is one of them. If you're a Coconut lover make sure you check Coconut Chocolate Balls Coconut Snow BallsChocolate Balls With Coconut Filling. I hope you will like them. This is a very simple recipe, can be done under 10 to 15 minutes. This recipe is given to me by my Aunt, she lives in our apartment since my childhood. We spent together writing the recipes, experimenting and sharing with each other. Now she is a grandmother of  3 and still her food journey continues the same way, I see the same excitement, full of passion, creating new dishes and she's ready for anything! A huge thank you to her for boosting me and guiding me on this journey. 
Viewers, I hope you will give this a try and enjoy with your pals :)  


To Make This Recipe, You'll Need :


Desiccated  Coconut  Powder
2 Cups
Milk Powder
1 Cup
Sugar
½ Cup (or) Slightly more than 1/4th cup for mild sweetness
Water
1/3rd Cup
Green Cardamom Powder/ Elaichi
½ Teaspoon
Ghee/ Clarified Butter
As required  to  grease the tray or a plate



Method: 
1. Grease the tray or plate with the ghee
2. Add sugar and water and cook until the solution becomes slightly sticky and thick. Remember, we are not waiting for 1 string consistency.
3. Mean while, mix the desiccated coconut powder, milk powder and cardamom powder until well incorporated.
4. When the sugar syrup is ready, add the mixed powders and mix well. 
5. Transfer this mixture on to the greased plate and evenly spread the mixture. 
6. Cut the burfi into desired shapes when it gets cooled. 


Enjoy :)  


Coconuts are hard on the outside but soft on the inside! #belikeacoconut :)

Thank You For Visiting Blessy's Kitchen :)

Murgh Malai Curry/ Smoked Murg Malai Curry/ Mughlai Murg Malai


This luscious creamy curry is perfect for the mild spice lovers. When I first tried my hands on this curry, my pals showered thumbs up on this curry. I have also shared my joy on the Instagram, Twitter and Facebook. If you are not following BlessysKitchen, join me there, we shall share, learn some good stuff from each other, it will help us grow. Also, you could comment below here.

"If you have an apple and I have an apple and we exchange these apples then you and I will still each have one apple. But if you have an idea and I have an idea and we exchange these ideas, then each of us will have two ideas"! 
                                   - George Bernard Shaw

Coming back to the recipe, this is my second time, making this pleasurable curry and I'm happy to share this recipe with you all. Feel free to adjust the seasonings according to your taste. One could also add saffron to the curry. Give it a try and enjoy with your pals. 



To Make This Recipe, You'll Need : 


Chicken
1 Kg
Curds/ Yogurt (Whipped/Beaten)
1 Cup
Fresh Cream (Amul Fresh Cream)/ Malai
3/4th Cup/ 200 ML
Cashew nut  Paste
30 Grams Cashew nuts + Enough milk
Lemon Juice
2 to 3 Tablespoons
Ginger- Garlic  Paste
1 Tablespoon
Green Chillies
4 Nos
Sliced Onions
1 No (Big)
Garam  Masala
1 Teaspoon
Black Pepper Powder
½ Teaspoon
Red Chilli Powder
2 Teaspoons
Salt
2 Teaspoons (or) To Taste
Butter
2 Tablespoons
Oil
2 Tablespoons






Method : 

1. To the cleaned and washed chicken, add all the ingredients except butter,oil and onions. 
2. Mix everything well and marinate it for 1 hour. 
3. Add the butter and oil to the pot and fry the onions till golden brown.
4. Add the marinated chicken and cook until done, 
5. Smoke the chicken curry. ( burn the coal, add few drops of oil on the hot coal, place the coal in a steel bowl and place it in the curry and close the lid for 10 minutes)


After Marination, 


Cover the lid for 10 minutes. Serve with any Indian bread. 

Enjoy ! ;)



                          Thank You For Visiting Blessy's Kitchen :)