Easy pad thai sauce – Everyone loves pad thai, who in the world doesn’t like pad thai… And if so, there is something wrong with you or you have not had proper pad Thai 😘😘😘 This is my simple and very easy Pad Thai sauce recipe. Try it and you will be hooked, I swear 🙏 Fish sauce (a must) + rice wine vinegar on equal amounts (3tbsp each). ( vegan fish sauce substitute – https://www.thekitchn.com/recipe-vegan-fish-sauce-130535) Brown or palm sugar 5tbsp ( if not, use treacle or maple syrup) Soy sauce 1tsp Siracha sauce 1 tbsp Peanut butter 2 tbsp
Whisk all together and add to hot cooked noodles and vegetables.
Tharamel is our ancestral house in a sleepy town, Mavelikkara in Kerala. Of course, memories of that place are the best but I have no recollection of the taste of all the food that my grandma made other than it was heaven and I always ended up spending most afternoons totally overfed and dizzy with sugar and spice!! But today, when I made this chicken, mainly by feel, mum just jumped up with joy at the first bite and said this is exactly what ammuma’s chicken tasted like! That was the best compliment I ever got (and now she is complaining of tummy ache because of overeating 😂)! So quickly adding it here, there and everywhere so that I don’t forget in future. #ammuskitchen #chicken Served with hot piping rice and gur ki kheer 😍
On Sunday, mum marched into the study where I was finishing some work and loudly proclaimed – main chettinad bana rahi hoon, video lena hai to abhi aana padega!! I said, maa, dhamki kyun se rahi hai, abhi se star jaise tevar Anyway, maa ne bulaya and I dutifully followed for another interesting and hilarious session in #ammuskitchen. Chettinad chicken is basically chicken curry with premade masala ( roasted and ground coconut, coriander and garam masala which is easy to make and can be stored in the fridge too).
1 kg chicken, washed and marinated in lemon juice, salt, turmeric.
Onions, sliced – 2
Masala ( fry in 2 tbsp oil and grind to fine powder with some water) – 3/4 cup coconut fresh, 3 tbsp coriander, 5 red chillies, 2 tbsp fennel seeds, 1 inch ginger, 5 garlic, 2 star anise, 1/2 tsp pepper, 1 cinnamon stick, 1 badi elaichi)
Heat oil, add onion slices and curry leaves. Add chicken pieces and stir till it changes colour. Add the masala paste. Stir for 10-15 mins. Cover and cook till done.
When you missing your mom, you try and make things which remind you of her. As much as she doesn’t like her dal , pappa and me love it. Today is Sunday, coincidentally pappa asked her to make the ambat varan and I called her to get her exact recipe as it’s different to my recipe She laughed us both off, saying you can’t make this on Sunday! Sunday lunchtimes are special and it has to be mutton, chicken, fish or at your worst – eggs. Well she didn’t make ambat varan today for pappa but made her egg curry. I made her ambat varan and really enjoyed it with warm steaming rice and papad
Here is her special recipe
Cook toor dal in pressure cooker with hing, haldi,mirchi and dhaniya powder.
Make a paste in the blender with 2 tomatoes , 2-3 garlic pods, kadi patta and 2 green chillies
Now take oil in pan add urad dal , mustard seeds when they splutter add hing and red dry green chillies
Add the tomatoe garlic chilli paste and sauté it well till oil separates
Add the dal , add lemon juice salt gul and a bit of sugar to balance the khatta meetha teekha flavour
Let it boil for 5-7 mins
And serve hot
It tastes even better the next day
Saving her recipe as I call her every time when I want to make it
Give me some egg fry, give me some plain Give me egg florentine, I wanna taste egg all again – anda premi
That’s me. Noone can beat an egg when it comes to versatility. You can have it for breakfast, lunch, dinner, snacks or with the drinks ( a pure Punjabi will always serve boiled eggs with whisky! )
So this is my anda curry from yesterday with added black eye beans ( well, that tin was lurking at the back of the cupboard for years ) but the combo tastes great. Try it out…
Tips – Added coriander to the onion masala. Gave a nice flavour.
Recipe – no particular measurements
Heat oil. Add chopped onion /ginger /garlic /coriander stem ( i use my hand grinder for this) Fry till translucent. I added KTC tawa fry masala. Stir fry for another 5 mins. Add black beans from the tin. Add a tin of chopped tomatoes. Let it bubble for at least 5-10mins till the oil releases and floats to the top. The weight watches can remove the oil then but soaking it in kitchen towel. But my principle is…… Yes, portion control Add salt and a bit of sugar. Garnish with coriander. Serve hot!
This is a great soul food, easy midweek feast. Don’t get fooled by the name, you will have most of the ingredients in your pantry.
A great explosion of lemon, honey, cinnamon and cumin with a smooth silky texture, what’s not to like 💃💃
I had always wanted to make Moroccan tagine chicken so checked out the recipe and started making it. In between, spotted some more leftover wine 🤣( yes, a cardinal sin to waste wine!) and one thing led to another and this is what I got. Try it, you will love it…. Served best with couscous or sweet potato slices.
Ingredients – Chicken – around 1/2 kg Cumin, paprika, cinnamon, salt, coriander pd- 1 tsp each Butter – 2 tbsp Onion – 1 chopped Ginger minced – 1 tbsp Plain flour – 1 tbsp Red wine – around a glass full Honey – 2-3 tbsp Cream – as required Olives, carrots
Chicken pieces or thighs
Marinade mix – a tsp each of cumin, paprika, cinnamon, rock salt, coriander pd. Add juice of a lemon and mix well with chicken.
Heat oil Cook marinaded chicken well and remove once done. In the same pan, add 2 tbsp butter. Add chopped onions and garlic. Stir till slightly brown. Add plain flour and stir till dry. Add stock, red wine and let it bubble till you get a sauce like consistency. Add desired amount of honey. Add cream, some more seasoning, coriander leaves. Add chicken pieces, some more lemon juice, rind of lemon, olives. Serve immediately.
Crispy chicken in spicy buffalo sauce Crispy chicken in teriyaki sauce
This is a super easy recipe!!! I know you will say that its what I always say but trust me, this is a child’s play! Varun made this yesterday and I don’t think I am ever going to order buffalo chicken from the takeaway ever again. No specific measurements!
Recipe – BUFFALO SAUCE Wash and PAT DRY CHICKEN PIECES. Coat well in a dry mixture of cornflour, baking pd, ginger garlic pd, chilli flakes, salt. Deep fry and keep aside.
Heat a saucepan. Add a generous amount of butter ( around 2 tbsp). Add tomato sauce, siracha sauce, nando’s peri peri sauce, lemon juice, honey Mix all well.
Pour over the fried chicken ( or vegetables) Sprinkle chopped spring onions.
TERIYAKI SAUCE Heat butter in a saucepan Add dark soy sauce, siracha sauce, brown sugar and mix well.
Shakshuka- quick and refreshing – a very popular middle Eastern dish made of poached eggs in spicy tomato and sweet pepper sauce. Tried it once at a local restaurant and was hooked since. You can add olives, sun dried tomatoes, beans, feta cheese etc to it too. The key is to take it out of the oven in time so that the yolks are still runny.
Method – Heat oil Add chopped onions Add chopped sweet peppers, stir till soft. Add tinned tomatoes, tinned beans Add extra tomato paste (optional) Season with chilli flakes, garam masala Add salt and bit of sugar to counteract the tangy taste of tomato. Once the sauce is done, break the eggs into it, keeping the yolks intact. Place in the oven and cook for not more than 8 mins. Garnish with coriander.
Merry Christmas, dear cooks forum friends. So impressed and thrilled with all the cooking and sharing. Each and every post has been a virtual treat. At ours, the story was totally different. Yes, we did have a feast but didn’t hands much time to plan something elaborate. Also, somehow the madness took over and most of the food was massacred before I could get them to pose for photos 😂😂 So, apologies for the bad photos but can vouch for the taste ❤️❤️
This is a dinner menu that can be cooked in less than an hour. All the recipes are quick and easy. (except the cakes) not my department
Butternut squash and sweet potato soup with chilli flakes and creme fraiche.
Cheese and breads
Cocktails galore ( bartender special 😍)
Murg mussallam ( the usual tradition)
Butternut squash stuffed with feta cheese, cranberries and olive crumble
Kerala stew ( again, a tradition)
Roast potatoes and roast vegetables ( Rashmi special).
Christmas leftover cooking continues. Last night, after ages, added some red wine and tastes amazing. So give it a try for that ‘hattke’ taste. Tastes better than it looks. You will need – butter, onion, garlic, prawns, red wine, cream, pasta
Saute chopped onions and garlic in butter till translucent. Add prawns, sprinkle piri piri pd, stir till cooked. Take prawns out. In the same pan, add a generous splash of red wine. Let it bubble and sizzle stirring all the time till it is thick. Add cream to it and let it bubble away. Add a bit of salt. Prepare the store made ravioli. Pour the sauce over the ravioli. Top it up with prawns and a handful of parmesan cheese. Sprinkle tarragon leaves on top.
Desserts, my weakness. Mangoes, my weakness. So here is one of my favourite recipes, a 15 min jhatpat one which combines both of them into an irresistible, fool proof delicacy which will have your family and friends permanently wanting more….
2 cups mango pulp good quality
2 cups milk powder
2 cups almond flour
A pinch of saffron in warm milk, a tsp cardamom powder, cashews as garnish
Method – Heat mango pulp in a thick bottom wok till it reduces to half its amount. Will take around 10 mins. Add milk powder and almond flour. Keep stirring till the paste starts leaving the sides of the pan. That takes another 10 mins. Once lumpy enough, add saffron, remove to cool on a greased plate. Make laddoo size balls and shape into pedhas. Place a cashew in the centre. Refrigerate to set.
My brood has a soft spot for sweet potatoes. It fades a bit when it comes to chick peas and it disappears completely for red lentils. Since years, I have had to find to ways to mask lentils in their food. This wholesome heart warming dish does exactly that and is a hit with them, thanks to their creamy, slightly sweet flavour and smooth consistency.
500 gms sweet potatoes,
1 can chick peas
1 onion, finely chopped
1 tbsp ginger , chopped
1 cup dried red lentils
1 tsp coriander powder
1 tsp cumin powder
1 tbsp lemon juice
chilli flakes, coriander leaves, ginger juliennes for garnish
Heat 1 tbsp olive oil
Add chopped onions and ginger. Stir till onions are translucent.
Add chopped sweet potatoes, half can of chick peas and red lentils.
Add vegetable or chicken stock and bring to boil.
Add cumin ,coriander powder and lemon juice. Cook till potatoes are soft.
One of my most memorable trips was to the land of Braj, Mathura, a couple of decades ago. I was wonderstruck by the dusty lanes, byzantine bylanes, the innumerable visions of Krishna and equally devout pilgrims. There were shrines around every corner with monkeys and kids playing with gay abandon as were the odd glimpse of a group of widows, their heads clean shaven, a stark reminder of certain practices that are still prevalent in our country.
Anyway, one memory that stuck with me was wating Dubke waali aloo with Puris. Dubke means immersed in. So this is a watery simple potato curry with minimal masalas and easy to make. I am sure we have all made this regularly at home but for a south indian like me, calling it dubke waali aloo imparts it a rather exotic flavour.
500 gm Boiled potatoes
3 onions, sliced
1 tbsp – ginger chopped
Oil, cumin seeds, green chillies for tadka
Heat oil, add cumin seeds and green chillies.
Add onions, ginger and stir till transclucent.
Add potatoes and water. Add turmeric, chilli powder, salt, aamchur powder. boil for 5 minutes.
One of my fondest memories of med school life were the carefree evenings, zipping around on our two wheelers, hair carelessly flying in the wind in gay abandon. The thrill of unlimited freedom for those few hours still remains unmatched. A regular stop used to be the Indo-Chinese street cart and sharing a bowl of hot and sour chicken soup was a regular routine.
This soup is very addictive. It is super hot, spicy and crunchy, all at the same time. It is very easy, super easy actually and can be altered to our taste buds if you don’t fancy having a runny nose on your first date!
Many of us know this recipe but I had to include it in my list for posterity! You can make it in a soup maker but i find it easier in a saucepan because of the sheer amounts needed in my perenially starving family!
2 tsp vegetable oil
2 tsp ginger garlic pieces
1 cup of Finely chopped frozen vegetables ( peas, carrots, mushroom, beans)
1 can creamed corn ( or boiled sweet corn coarsely blended with water)
1/2 cup shredded chicken ( or cook finely chopped chicken in water)
1 egg beaten
2 tsp each soy sauce ,fish sauce, rice vinegar ( use less if using malt or white vinegar)
2 tbsp siracha sauce
salt and sugar to taste
Heat oil, add ginger and garlic pieces and stir well.
Add water and chicken and cook till done.
Add shredded vegetables, creamed corn, soy sauce, fish sauce, siracha sauce and vinegar.
Add cornflour mixed in water and bring to a boil. The soup will thicken gradually.
Add drops of beaten egg with a fork to the boiling soup, stirring all the time.
Apple and carrot soup – The average time for any gadget to reach its resting place in the dark recesses of our garage is 4 weeks. So it has been only 2 weeks that the soup maker has entered the house, too early to pack it away . Hence today was apple and carrot soup day. This soup is slightly tangy so the option of adding cream at the end is always there if you don’t like tangy flavours in your soup. I love it though, lip-smacking yum yum ! Winter days calls for this hot soup drizzled with chilli oil and of course warm bread!
Method- – Sauté cumin seeds and onions in 2 tbsp oil till translucent. – Add chopped apples and carrots. – Add vegetable or chicken stock. – Season with sugar and salt. – Cover and cook till done. If not in a soup maker, blend it smooth once it is cool enough to handle. – Serve with a drizzle of fresh cream and chilli oil.
So, I finally got some apples from my neighbour…. No, not stolen, in fact, he actually delivered it to the front door, in the rain. So made apple chutney and my neighbour loved it. In fact, as I write this, I can see him on the ladder trying to pluck some more apples from his tree…
Apple chutney ( Instapot) 4-5 apples 1/2 tsp each mustard , cumin, fenugreek, fennel, kalonji seeds Curry leaves 1/2 tsp each turmeric pd, chilli powder, ginger powder Salt and sugar to taste ( I added 1/4 cup sugar) Apple cider vinegar optional (usually 2 tbsp)
Method – -Peel, core, chop apples. -Heat oil in instapot. Add mustard seeds, fennel seeds, cumin seeds, fenugreek seeds and kalonji. Stir till done. -Add apples, curry leaves, turmeric, ginger powder. Stir for 5 mins. -Cover and pressure cook for 20mins. -Release the lid . You will get a rich syrupy chutney. -Add mirchi powder, salt and sugar and heat on saute function till you get the chutney consistency. -You can add a bit of vinegar ( I try to avoid it, not much of a fan) -Remove from heat and store in a dry container.
Since life is returning to nearly normal, gardening in my world is reaching its autumn too…. I accidentally stumbled upon a huge crop of green tomatoes, unloved and forgotten, in the corner of our garden. The label on the pot had promised red beef tomatoes and I realised that it was not to be. Never made anything with green tomatoes in my life, so decided to make a simple green tomato sabji with our produce .
The sabji is lip smacking tangy and sweet, yum yum The chutney is mild with coconut and peanut flavours. Serve it with piping steaming hot plain rice to attain nirvana !
Green tomato sabji- 6-7 big green tomatoes, chopped 1 onion, chopped 2 red chillies 1tsp Mustard seeds 1 tsp Urad dal seeds 1 tsp turmeric powder 2 tsp chilli powder 2 tsp coriander powder 1/2 tsp tamarind concentrate 1 tsp jaggery or sugar
Heat oil, add mustard and urad seeds. Add curry leaves (optional). Add onions and stir till translucent. Add tomatoes, stir, add half a cup of water, cover and cook for 5 mins. After that, remove lid, add turmeric pd, chilli pd, coriander pd. Stir well. Add tamarind concentrate and jaggery. Stir till you get a nice sauce at the base. It’s done!
Chutney- Heat a tbsp oil, add 1 tbsp sesame seeds, roast till light brown and remove. Add urad dal, 1tsp, red chillies 2, jeera 1 tsp, roast and remove. Grind it all together with tomatoes and coconut. Add salt to taste.
The ‘perfect mum’ at the back of my mind threatens me with dire consequences if I dont make them eat both. Hence this has always been my go-to whenever I feel that there has been a lack of ‘green’ options in the family. And it has always been a hit hit. The lush creaminess of the Stilton cheese melts into the flavours of broccoli and spinach to create this amazing winter warmer soup.
1 head of broccoli, chopped into pieces
2 cups of spinach, rough chopped
1 potato, cut into chunks
1 onion, chopped
1 lt water or stock
150 gm Stilton cheese
Saute onions with a dash of olive oil till translucent. Add it to the remaining ingredients ( except cheese) into the soup maker. Put it on smooth setting and let it cook. When done, in 20 minutes, add crumbled cheese and stir well.
Karela stir fry- This is yet one of those green monsters that has plagued me and given me countless nightmares in my childhood! Eventually came across some really nice ways of cooking and masking the bitter taste. This combined the flavour of karela with fresh coconut, sourness of tamarind and sweetness of jaggery, a win win situation. Do try it….you will love it!
Recipe – 2 cups sliced karela, soak in salt water and squeeze out after 20mins 1 chopped onion 1 tsp chopped ginger 1 handful chopped coconut optional 1 handful desiccated coconut fresh 1 handful cashew pieces 1 tsp sambar masala 1 tbsp tamarind concentrate 1 handful jaggery
Heat coconut oil Add mustard seeds, urad dal, chana Dal, hing, curry leaves. Add chipped onions, ginger Add karela slices and stir till dry. Add sambar powder, jaggery, tamarind, cup of water and keep stirring till dry. Add dedicated coconut. Serve with a smile
Aai was very proud and particular about her cooking, and why not, she made some utterly delicious dishes. She always insisted on spending time in cooking it on sim (which is now fashionable as the show cooker method 😁) and never allowed anything to get burnt. Tadka was as scientific as ever and so was the value of ‘mohun’.
Masala bhaath was something she made with a lot of love. Sharing the recipe here.
Some tips- Always make the masala fresh. Part fry the potatoes beforehand. Add a dollop of ghee at the end. Always serve with kurdya and saandge (if not, then crisps will do) 😜
Soak 2 cups rice in water Heat 1tbsp ghee and brown 20 cashews. Take the cashews out and brown cubed potatoes. Keep aside. In the same pan, roast and make a fine powder of the following – 1tbsp coriander seeds 1tsp cumin seeds 1tsp poppy seeds 1tsp sesame seeds Star anise1 Cloves 6 Peppercorns6 Dried coconut 3 garlic Ginger
Heat oil, add mustard and cumin seeds. Add bay leaf Add chopped onion x1 Add chopped tomato / puree Add the ground masala Add mixed vegetables (peas, beans, carrot, potato) Add rice Add 4 cups of boiling water Add salt and sugar to taste Cover and cook till done. Serve sprinkled with fresh coconut.
Cheesecake is like marmite, you either love them or hate them….. And we are split down the middle in our home. However since my princess loves it, it is but natural, the piece de resistance of the house!
I have made cheesecakes in the past but always get annoyed with the multitude of ingredients. But this one is simple, needs fewer stuff and tastes great.
Also, the size makes it easy for serving which is a win win in itself.
Some important tips though for the perfect final product –
1. Enjoy the journey, cream cheese tastes heavenly along the way.
2. Mix the cheese and sour cream with sugar till fluffy but once the eggs are added, don’t whisk it too much. The cake will crack.
3. Preheat the oven to 180 degrees but reduce the heat to 130 degrees when you put the cake in.
4. Cook only for 15 mins. Turn the oven off and leave it in with the door open for another 10 mins. The cake will be wobbly by don’t worry, it will set eventually.
For the crust – Ginger nut or digestive biscuits or oreo – around 100 grams or 1/3 rd pack Soft butter – 3 tbsp
For the cake – Cream cheese – 400 gms or one large tub Sour cream or Greek yoghurt – 200 gm Sugar – 3/4 cup 2 eggs at room temperature Lemon zest 2 tbsp plain flour
Grind biscuits to fine powder. Add butter and mix well. Grease a cake tin with removable base. Add parchment paper to the base. Press the biscuit mix to the base and press well. Cake- mix cream cheese, sour cream and sugar till light. Add eggs and mix lightly. Too much mixing will lead to cracks while baking. Add plain flour to give it body. Pour into your cake tin. Place in a preheated oven ( preheat 180 degrees) and reduce the heat to 150 degrees. Bake for 15 mins. Your cake will be wobble but resist the urge to cook a bit more. After 15 mins, reduce the heat, open the oven door and let cook for another 10mins. Take cake out and leave to cool at room temperature. Cover and chill in the fridge.
I always have happy dreams, well most of the time.
As a result of which, a routine day starts with me jumping out of bed, super excited at the prospects that loom in front of me. Within minutes, I am bounding down the stairs, shrill cooing sound which is oh so inappropriate that early in the morning and that makes both of you shout out in anger for disturbing the calm and peace. The only person who finds this attractive is Romeo, who awaits my brouhaha with an equally ebullient thump of his tail.
But it doesn’t take long for this bubble to burst. Some days, I feel that I am on top of things, most days I know I am not. Some days I feel that today is the day when I will finish each and every target to be achieved only to realise that I have not gotten even to the start.
And suddenly I am tired. Tired of being the juggler, tired of the false confidence, tired of the smile. And that opens the floodgates of guilt….and oh what a flood it is. Only mothers know how strong and powerful guilt can be. The guilt of not have the perfectly perfect home for kids that is rubbed into your faces in the advertisements, the crisp linen and folded sock drawers. The guilt of not cooking three meals a day like my mum used to. The guilt of ignoring hubby in favour of useless worthless telephonic conversations with friends. The list is endless.
I sit down for a moment, collect my thoughts and look around me. Yes, I see your rooms which resemble a typhoon wreck, but I also notice the half curled smile on your lips while you sleep. I see a rather worn out shaggy dog, wet and breathing heavily after his rather successful romp in the park, still dreaming of the rabbits that he once again could not catch. I see hubby spread out on the sofa watching the latest in a series of mutant movies, eyes glazed and mouth open in astonishment as if they were actually communicating with him. I see my parents in their own corners of the house poring intently over the latest whatsapp video with televisions blaring full blast, heralding the imminent arrival of the latest doom in India and the world.
And that is when i know that I am not doing a bad job, in fact, i am doing a xxxxxxx amazing job. And I am not doing it alone. I take a deep breath, suck my sagging tummy in, tuck that unwanted grey hair behind my ear and gather a smile…..
Its time for that well deserved gin and tonic! My moment of joy, my well earned joy.
So remember that when life hands you lemon, you go ahead and make lemonade or gin and tonic. You can always make it a lot better than what it actually looks like. You just have to look around you.
And the cycle repeats itself again and again and again…….tbc
Since the oven and I don’t get on well, I usually resort to sweet talking hubby into making this and usually he obliges willingly ☺️☺️. Except for today when it was being recorded! This is a fool proof recipe, never fails. Some tips- do caramelise the sugar well and leave the pineapples to cook for around 5 mins to get the flavour. Make it all in one pot ie an oven proof skillet or non stick pan.
200 gms of Butter, 200 gms Self-raising Flour, 200 gms Golden Caster Sugar, 4 Eggs 1 Tsp Baking Powder, 1 tsp Vanilla Essence 4-5 Slices of Pineapple canned 2 Tbsp Pineapple Syrup from the can
Base: Melt 50gms Butter and 75 gms Soft Brown Sugar (Add 15gms Dark Muscovado Sugar for darker colour) Cook for 5 mins over low heat in a Cast Iron Skillett or 12in baking tin. Add pineapple slices and leave for free mins. Then pour the cake batter and oven bake @180 deg for 45 mins. Cool for 10 mins and then turn over on a cake tray!
When chitra ji told me that this barfi can be made in a jiffy, I didn’t believe it and had to make it myself. And gosh, it is true. Very very simple, takes only 12 mins from scratch…. If you don’t believe it, the video is attached as well. And guess who I caught scraping the bottom of the pan, none other than daddy dearest!
Well, that just means it tastes great. Please make it and share your experience too!!
Ingredients – 1 cup gram flour (besan) 1 cup ghee 1 cup milk 1 cup Finely grated fresh coconut 3 cups sugar (i added slightly less)
Dry roast besan for a couple of minutes till the raw smell vanishes. Add all the other ingredients, a pinch of saffron and cardamom. Keep stirring. The ‘stuff’ will turn from gooey to smooth shiny liquid in 3 mins, thicker in 6mins and will start sticking to the sides as a smooth lump in 8 mins. Take it out instantly at that time and pour into a greased pan. Garnish with almonds or other nuts.
This is by far my favourite cake in all respects. The taste is heavenly of course but the winner for me is that you don’t need your weighing scales at all. Just a few measuring cups and viola, you are done!
This cake is so good that I made it three days in a row and still didn’t manage to get a decent picture for my blog. It was devoured after dinner, during breakfast and once when it came out of the oven, steaming hot!
Do try it out and let me know how it was…
Thanks to Savita Kulkarni from cooks forum who shared this recipe first and then to all those who trended it in the next few days.
To prepare the mawa –
1/2 cup milk powder
1/4 cup milk
1 tbsp butter
For the cake –
1/2 cup butter
1 cup sugar
1 cup plain flour
1 tsp baking powder, 1/2 tsp b. Soda
1/2 cup milk
1 tsp cardamom powder
Pinch of saffron
Beat till fluffy the eggs, butter and sugar.
Add flour, baking powder and baking soda.
Add to egg mix.
Add cardamom powder and saffron.
Add the crumbly mawa and mix well.
Add milk to attain desired consistency.
Top with chopped nuts.
Pour in a cake tin and bake at 180* for 30 mins.
Heat butter in a non stick pan and add milk powder and milk. Keep stirring till the mix becomes thick and dry. When it becomes crumbly, take it out and cool.