Monday, June 25, 2012

Maida Peda Snack

I was feeling bored with eating as well as cooking...wanted to snack on something interesting! When I had called my mom that day she mentioned that my perima made this and she asked me to try it out.
My patti used to make this all the time....this was one thing that she used to make once a month or so.
You can make sweet as well as spicy stuff with the same recipe  - just substituting chilly powder with sugar.

I made the spicy one only this time....since my son loves spicy stuff to sweets! I made this sometime last week and it is already empty!!


Ingredients:

2 Cups All Purpose Flour (you may use wheat flour too)
6 Tsps Ghee
3/4th Tsp Salt
1/2 Tsp Red Chilly Powder
Water

Oil for frying

Method:

Sift the flour. Add the ghee and mix it well with the flour. Add the chilly powder and salt.
Add water little by little and make the dough (the way we make dough for rotis).
Make a ball (about the size of tennis ball).
Roll it like a chappati (but little bit thicker) using the rolling pin.
Cut it to desired shape. Take the pieces carefully onto a plate
Meanwhile heat oil in a pan. Check whether the oil is heated.
Drop the pieces into the oil. Turn them after few seconds to avoid them sticking to each other.
Take it out when it turns slightly brown (the sound of oil should stop).
Drain it in the kitchen towel to take out the excess oil.
Store it in an air tight container after it cools down.

(Note: You may make the same thing by avoiding red chilly and by adding sugar).

Eggless Carrot Cake

Its been long long time since I posted any recipes...I had my family over from India for a month and hence hardly found time to blog..was busy enjoying with them! Miss them a lot! We had fun trying out the dishes ...shopping etc etc....we even made a trip to Florida....if we come to think of it now...its so scary...not sure how we made it with 2 kids and an infant! It was all worth it...

I made this carrot cake to mark couple of occasions that week - one among that is my blog's anniversary....am not able to believe that I have been blogging for the past three years.. and I hope I will continue blogging ...thanks to all my blog friends and family.

I tried making this carrot cake couple of years ago since its one of H's favorite but did not get it quite right...but this time I got it right...it was moist for an eggless cake! I was happy with the outcome!


Ingredients:

2 Cups Finely grated carrots
1 Cup All Purpose Flour
1 Cup Sugar
3/4th Stick Unsalted Butter @ room temperature
1/2 Tin Condensed Milk
1/2 Cup Water
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Tsp Cinnamon powder
1/2 Tsp Nutmeg Powder
1/4 Cup Finely chopped and roasted cashew (unsalted)
1/4 Cup finely chopped and roasted walnuts (unsalted)

Method:

Sift the flour. Rub the butter nicely with the flour till it mixes well with the flour. Now add the sugar, baking powder, baking soda and mix well.
Add the condensed milk and mix it without forming lumps.
Add the carrots, nutmeg and cinnamon powder.
At this stage if you feel the mixture is too thick. Add water little by little to get the consistency.
Mix the nuts in little bit of flour to prevent it from sinking to the bottom of the cake.
Now add the nuts to the cake mixture
(Normally cashew is not added to the carrot cake...but I added them since am fond of it)
Preheat the oven to 350 deg.
Grease the pan with butter and dust the pan with flour to prevent the cake from sticking on to it.
Pour the mixture into the pan and pop it into the oven.
It takes about 40 minutes to bake it.
Insert a fork to see if it is done!
I did not make any frosting for the cake as I did not want to add "extra" calories ...it goes well with cream cheese frosting!
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