Vanilla-Cake-on-Stove-Top

#VanillaCakeOnStoveTop : This is my mother's recipe. She used to prepare with butter. But I am not able to get unsalted butter near my place. So I used refined sunflower oil in place of butter.
I #bakedonstovetop as I do not have an oven.
Now to the recipe

Ingredients :
1 1/4 Cup	Maida
1 1/4 Tsp	Baking powder
3/4 Cup	Sugar
1 Tsp	Fennel
small piece	Nutmeg
1 1/2 Cup	Refined Oil
1/2 Cup	Milk
2	Eggs
1/2 Tsp	Vanilla

Aluminium casserole 2 or 3 to bake the cake.

2 Cups of sand and an iron dosai tawa or flat iron kadai.

Method :

Grease aluminium casserol and keep aside.
Sieve maida & baking powder together 2 or 3 times and keep aside.

Grind sugar, fennel and nutmeg into a fine powder using a mixer. Transfer into a bowl. Keep aside.

To prepare the stove top :
Let us make ready the stove top arrangement before preparing batter.
So that the cooker will be ready for baking the cake.
Place a tawa/kadai on a stove.
Spread sand over the tawa/kadai.
Now place a cooker over the sand.
Place a stand or bottom plate inside the cooker.
Close the cooker with gasket but do not put weight on.
Heat on HIGH flame for 10 minutes.

Method of Preparing Cake batter :
Take eggs.
Break eggs into a clean and dry vessel and beat with an electric blender.


Beat for a minute.

Then add sugar into beaten egg and beat again for about a minute or until the mixture thickens.

Add oil, vanilla essence and 1/4 cup of milk.
Mix with a spatula.

Then add maida mix a small quantity at a time, mix well.
In the same way mix all the flour into a smooth batter.

If the batter is too thick add some more milk and mix well.


Fill 3/4th of the greased aluminium casserole with the batter.
[ I filled two casseroles. ]
Keep aside.

By the time the cooker on the stove must have been heated to required temperature. Keep the aluminium casserole with batter inside the cooker over the stand/bottom plate.
Close the lid and do not put weight over the nozzle.
Reduce the flame to mid level.
Allow to bake for 40 to 50 minutes. [ The baking time depends on the quantity of the batter and flame heat of your stove. ]


A nice aroma emanates from the cooker if the cakes are done.
Insert a tooth pick and make sure that the cake has been baked well till the bottom.
The tooth pick should come out clean.
If it comes out with batter sticking ti it bake for another 5 to 10 minutes.


Take out from the cooker.
Allow to cool down for some time and then remove from the casserole.
Divide into pieces using a knife.


Store in an air tight container only after the cake has completely cooled down.

Enjoy!! You wouldn't get such an aromatic cake in a bakery. Fennel and nutmeg give a nice aroma to this simple vanilla cake.








You Might like to try

Whole wheat banana muffins

Rasberry muffins without oil or butter

Choco lava cake

Rasagulla

Banana bread

Boli-with-Whole-Wheat-flour

#Boli #PooranPoli : I have already shared the recipe for boli [#poli ] with you all. 
I followed traditional method to prepare boli dough where I used maida flour to make the dough.
A few days back I tried the same boli just the same way as making paratha but stuffed puran inside. More over I used multigrain whole wheat flour for the dough which is rich in fiber and other nutrients.
Now let us see the recipe.
Can make approx. 4 to 5 boli of approx. 15 cm dia.

Ingredients:
1 Cup	Multigrain Whole Wheat flour
1/4 Tsp	Salt
2 Tsp	Oil

Required quantity of Oil or ghee to make boli.

Method :
Prepare either kadalai paruppu pooranam 


or soya chunks pooranam as stuffing for boli.

Take the multigrain wheat flour in a basin. Add salt.

Add approximately 1/4 cup of water and knead into a soft dough.

Add oil and knead well to make it soft and elastic.

Divide the dough into 4 or 5 equal pieces.

Roll into a ball and keep aside.

Heat a tawa on a stove over medium flame.

Dust the rolling board with flour.

Roll a ball into approximately 6 to 7 cm diameter circular disc.

Keep a palm sized ball of pooran at the center of the disc.

Cover the pooranam completely by the dough.

Flatten the pooranam stuffed dough ball by hand.

Then roll into approximately 15 cm diameter circular roti/paratha using rolling pin by dusting with flour on and off.

Transfer the rolled boli gently over the hot tawa.

Allow half a minute to cook and then flip it.

Sprinkle oil over the boli and spread it using the dosai ladle.

Flip the other side and apply oil in the same way.

Transfer on to a serving plate once both sides of the boli turn golden color.

Yummy tasty boli is ready.

You might also like to try

dough for boli

carrot boli

thinai dough

Carrot Halwa

other boli varieties

To try for breakfast/dinner

Tiffin

Vazhaipoo-Stir-Fry

#VazhaipooStirFry - #BananaBlossomStirFry : We should include six tastes in our daily food. The six tastes are sweet, sour, salty, bitter, pungent [ spicy ], and #astringent [ thuvarppu in Tamil ]. We can definitely say that very few foods are #astringentintaste. One among them is banana flower [ vazhaipoo ].

In my previous Vazhaipoo Stir fry recipe, Carrot has been included with the banana flower to bring down banana flowers' astringent taste.
But here we have not taken any other vegetable along with banana flower. So the #poriyal would come out astringent in taste.

Let me present here a simple and tasty stir fry with banana flower.

Ingredients :
1 cup	Vazhaipoo chopped
3 Tsp	Coconut scraping
1/4 cup	Onion chopped
2 pinches	Turmeric powder
6 or 7	Curry leaves
1 or 2	Red chilly
1/2 Tsp	Mustard Seeds
1/2 Tsp	Black gram split
1/2 Tsp	Salt
1 Tsp	Oil

Method :

Remove the center unpalatable stem of each floret of vazhaipoo.

Chop nicely and keep them immersed in thin butter milk or water.

Heat a kadai on a stove with oil over medium flame.

Crackle mustard seeds and the add red chilly pieces & black gram split.

Roast until it turns golden color.

Then add turmeric powder, curry leaves and chopped onion.

Saute until onions become rosy.

Now drain water completely from the chopped vazhaippo and the add into the kadai.

Add enough salt and mix well.

Close and cook until vazhaippo becomes soft.

Then add coconut scraping and toss well.

Transfer into a serving bowl.

A very tasty side dish for lunch!

Goes well with Sambar ( Hot white rice mixed with sambar )

and also Rasam rice.

Other interesting recipes you might like to try





For Stir fry and dry curry

Curry Index

For Dishes related to Lunch

Lunch Index

For variety of Dishes

Recipe Index