Tag Archives: yogurt

Cakes n bakes

Carrot Cake

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Carrot Cake

Ingredients:

For the cake:

All purpose flour- 2 cups (sifted)

Light/dark brown sugar- 1 cup

Vegetable oil- 3/4 cup

Yogurt- 1/4 cup

Large eggs- 3

Baking soda- 1 tsp

Cinnamon powder- 1 tsp

Nutmeg-1/4 tsp

Vanilla extract- 2tsp

Salt- 1/4 tsp

Grated carrot- 2 cups

Chopped walnut/ pecan- 3/4 cup+1/2 cup for decorating

Confectioner’s frosting:

confectioner’s sugar/ Icing sugar- 4 cups (sifted)

Unsalted butter- 1 cup

Vanilla extract -1 tsp

milk-2 to 4 tbsp

Method:

Preheat the oven to 350degree F. Spray a 9 inch pan with cooking spray. In a bowl of your electric mixer or stand mixer combine sugar and oil, beat in the yogurt until fully combined on medium speed. Add in the eggs and mix well after each addition and set aside.

In another bowl combine all the dry ingredients ie flour, baking soda, salt, cinnamon powder and nutmeg powder. Now with a spatula mix the dry ingredients slowly into the wet ingredients until just combined. Add the grated carrot and walnut/pecan pieces, give it a quick stir. Do not over mix the batter. Pour it into the greased pan.

Carrot Cake

Bake for 32-38 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to completely cool before frosting.

Frosting:

In a bowl of your electric mixer or stand mixer, beat the butter until smooth and creamy, mix in the vanilla extract. Slowly add the sifted sugar and beat in the sugar completely. Add around 2 tbsp of milk, scrape down the sides and mix well. On high-speed beat the mixture until smooth and fluffy. Add in a tablespoon of milk or sugar to get the right consistency ,if needed (the frosting should be of dropping consistency).

Frosting the cake:

Once the cake is completely cooled, add the frosting on top of the cake and spread it evenly over the cake, you can frost the cake completely, I just limited myself to the top of the cake. Decorate with chopped walnut/pecan pieces as you wish!

Carrot Cake

Carrot Cake

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Desserts/Sweets

Amarkhand/ Mango Shrikhand

Ingredients

Full fat yogurt-4 cups

Sugar– 1/2 cup

Mango pulp-1 cup

Cardamom powder-1 tsp

Coarsely ground pistachios– 3 Tbsp

Preparation:

Take 4 cups of yogurt in a muslin cloth. Tie a knot and hang it overnight. This is a very crucial step in making good Shrikhand. Make sure to remove as much as water as possible. 

Add sugar and mango pulp. Adjust the sugar according to the sweetness of mango. Beat the mixture very well. (I used hand blender and blended for 12-15 minutes).

The consistency should be thick and creamy. Add cardamom powder and garnish with pistachios. Serve chill.

Linking the post to Fruit Feista, Holi fest colorful palette, Cakes, Cookies and Desserts

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Main Course

Majjige HuLi

Majjige HuLi is most favorite to people of Bengaluru/ Mysoru. It is very tasty, simple, easy to prepare dish made of single vegetable with yogurt and gravy. It goes really well with rice, muddhe or nuchinunde. We can prepare this dish with a variety of vegetables, like bendekai/ okra, seemebadhnekai/Chayote, boodhkumbaLakai /Ash gourd,  dantina soppu/Amaranthus , thondekai/Tindora. Today I prepared it with dantina soppu/Amaranthus.

Ingredients:

Yogurt/majjige- 1 1/2 to 2 cups

Channa dal– 2 Tbsp( soaked in water for an hour)

Shredded coconut- 1 cup

Green chillies/ Jalapenos -5 to 6 depending on your spice level

Coriander/ Cilantro– 4 to 5 strands

Ginger- 1″ peice

Mustard seeds– 1/4 tsp +1/2 tsp for seasoning

Cumin seeds– 3/4  tsp

Curry leaves– 2 strands

Turmeric- 1/4 tsp

Dantina soppu/ Amarathus- 1 bunch (chopped)

Oil- for seasoning

Salt- to taste

Preparation:

In a vessel,  heat  a glass of water and add the chopped leaves, let it cook for few minutes until tender (add little salt while the leaves are cooking). Meanwhile grind coconut, green chillies, coriander, ginger, turmeric, cumin seeds , 1/4 tsp of mustard seeds and channa dal with little water. Grind to a fine paste. Add the ground mixture to the cooked leaves. Cook till the raw smell goes away (approximately for 8- 10 minutes). Add the yogurt/majjige at the end and mix well.  Add more salt if needed.

For seasoning- Heat 2 tbsp of oil, add 1/2 tsp of mustard seeds and curry leaves. Allow the mustard seeds to splutter.  Add the seasoning on top the majjige huLi and its ready to serve.

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Appetizers/Snacks

Goli Bajji

Ingredients:

All purpose flour/maida- 1 cup

Sour yogurt/curds- 1/2 cup

Green chillies- 2-3 chopped

Thinly sliced, small cut coconut pieces- 2 tsp (optional)

Curry leaves– few

Cumin seeds– 1/2 tsp

Sugar- A pinch

Salt- To taste

Oil- For frying

Preparation:

Mix all the above listed ingredients in a bowl until the batter is really smooth. Mix well for at least 5 minutes. Allow the batter to ferment for 2-3 hours. If you do not wish to wait for 2-3 hours, you can use cooking soda too.  If using so, mix the batter with 1/2 tsp soda and rest the batter for half an hour. The consistency of the batter should not be very thick, it should be of dropping consistency.

Heat Oil in a frying pan. Wet your hand in water, so that the batter do not stick to your palm. Make small dumplings and drop them in oil and fry it in medium low flame.  Bajjis will be ready when they turn golden brown. Serve the bajji’s with coconut chutney which is the ultimate combination according to me :).

Note:  Keep yogurt/curds in room temperature for 1-2 days to make it really sour.

We can also make bajjis, just by mixing maida, curds and salt.

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Chaat

Dahi Batata Sev Puri

Ingredients:

Potatoes– 3 (boiled and mashed, while mashing add ½ Tsp of red chilli powder, salt and mix)

Black channa dal– 1 cup (soak overnight and boil with little salt )

Onions – 1 (chopped finely)

Coriander/cilantro – 8 to 9 strands (chopped finely)

Puris-30

Sev – 0 size 1 cup

Mint chutney– 1 cup

Sweet chutney- 1 cup

Curds/yogurt- 1 cup

Red chili powder- 2 Tsp

Chaat masala- to taste

Ingredients to make puris:

All purpose flour – ¼ cup

Fine semolina/ sooji- ¾ cup

Water- ½ cup

Oil- for deep frying

Preparation:

Mix, all purpose flour and semolina with water and knead the dough to a firm consistency. Knead it well and cover it with a damp cloth for 10 minutes.

Divide the dough into small balls. Roll the dough to about 2 inch diameter circle and deep fry.

While frying make sure you press  it down in the oil, so that the puri puffs well. Fry until golden brown and flip to the other side and repeat the same process.

Ingredients to make Mint chutney:

Coriander/ cilantro – 10 to 12 strand

Mint leaves – 1 cup

Green chillies– 2 to 3

Ginger- 1 inch piece

Garlic cloves- 1

Pomegranate seeds- 2 Tsp

Cumin seeds- 1 Tsp

Sugar- ½ Tsp

Preparation:

Blend all the above ingredients to a fine paste with little water and bring it to a thick soup consistency.

Ingredients to make Sweet chutney:

Tamarind paste – ½ cup squeezed tamarind juice

Dates – ½ cup (preferably pitted and soft)

Jaggery – 2 Tsp

Red chili powder – 1 Tsp

Coriander powder – 1 Tsp

Cumin seed powder- ½ Tsp

Fennel seed powder – ½ Tsp

Amchur powder – A pinch

Black salt – 1 Tsp

Salt – ½ Tsp

Preparation:

Heat half cup of water in a container, add dates and jaggery.  Boil it for 4-5 minutes and add tamarind paste. Cool down the mixture and add the remaining ingredients and blend it in a mixer to a smooth paste. Add a little water if necessary and bring it to a thick soup consistency.

Steps to make dahi batata sev puri:

Take a puri and make a hole in the centre. Add 1 tsp of mashed potato and 1tsp channa dal

Add 1-2 Tsp of yogurt. Sprinkle some red chilli powder and chaat masala on top.

Now add Sweet chutney, mint chutney according to your taste. Sprinkle some chopped onions and cilantro/coriander.

Top it with sev and enjoy!

Hint: Add all this into the puris as quickly as you can so that the puris remain crisp.

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Breakfast

Seeme Akki (Sabudana/Tapioca) Rotti

Ingredients:

Seeme akki (sabudana/tapioca)-1cup

Yogurt or Curds-¾ cup

Rice flour- 1 cup

Green chillies/Thai Chillies – 6 to 7 chopped

Coriander (cilantro) – 3 to 4 strands chopped

Cumin-¾ Tbsp

Salt- to taste

Oil

Preparation:

Soak seeme akki in yogurt and ¼ cup of water for 5-6 hours or overnight.  Add Rice flour, green chillies, coriander, cumin and salt, mix well with a little water. Spread 1 tsp of oil on skillet, take a handful of dough and spread it on the skillet. Add a little oil on the edges and cook on medium heat. Make sure you cover it with a lid so that’s it gets cooked well. Flip it on the other side and cook until golden brown or crispy. Serve it with chutney or gojju which makes an awesome combination.

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