Tag Archives: Indian Snack

Cream Biscuit Microwave Cake

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Hurray! its my 100th recipe. I cannot believe I reached this special number so soon. I started this blog when my Little one was 6 months old. One day, hubby suggested I do something interesting, and spend some time away from everyday chores. That’s when a kitchen chef like me turned into a blogger. I thought I will end up posting something once a week, but constant comments and encouragement from Co-Bloggers, friends and family is keeping me motivated.

Biscuit cake – sounds interesting? I saw a recipe for this in a facebook group. The original recipe used Oreo biscuit, and I am not a big fan of chocolate. So didn’t try it for a long time. Recently when we were in the grocery stores, I told hubby about Oreo cake, and he asked why can’t you try with some other cream biscuit. I was like why it didn’t strike me!!! Since we were in the Indian store, I got Britannia cream biscuit and tried this cake after coming home. Believe me, it was super moist and tasty. I wouldn’t say its a no-sugar cake, as biscuits already have sugar ūüėČ let’s call it a no-extra-sugar cake ūüôā

Cream Biscuit Microwave Cake

Preparation Time : 2 mins |  Cooking Time : 5 mins

Recipe Category : Dessert

Ingredients:

Britannia cream Treat Biscuits – 20 (I used Strawberry flavor)

Milk – 1 cup

Baking Powder/ Eno salt – 3/4 tsp (I used Baking powder)

Butter/Oil/Cooking spray – to grease (I used Cooking Spray)

Vanilla extract – 1/8 tsp

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Method:

  • Grease a microwave safe bowl/cake pan. I used a cake pan made of Silicone
  • Put the biscuits into the blender and blend into fine granules

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  • Add baking powder, vanilla and milk and blend well

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  • Pour the batter into the bowl and microwave for 5 minutes

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  • Take it out and wait till it comes to room temperature. Once it is cooled, you can slice and serve.

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My Notes:

  • Any cream biscuit/cookies can be used
  • Since I have used silicone baking tray, I was able to unmould¬†easily. If you are using any other microwave safe bowl grease generously with oil/ butter
  • Adding parchment paper/wax/butter papers helps to unmould easily

Oven roasted Cheppan Kizhangu (Colocasia)

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Ever since childhood days Cheppan kizhangu fry is one of my favorite side dishes. With a crispy outer layer and soft inner layer, Cheppan kizhangu fry is so addictive. When my mom came to visit us, I asked her to prepare this. While she was cooking i was standing behind her and told her to add less oil.  Generally I am the one who tells her to add more oil and make a crispy fry, but oven cooking has influenced me a lot. That day she casually asked if we can bake this. Then I was wondering why had I not tried baking Cheppan kizhangu. Next time when I bought this, I baked it, and was happy with the result. From that day onwards, I started baking for two reasons Рless oil, and I need not spend much time in the kitchen

Baked Cheppan Kizhangu fry:

Preparation Time : 10 mins | Cooking Time :  30 mins | Serves : 2

Recipe Category: Side Dish

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Ingredients:

Cheppan Kizhangu (Arbi/Taro Root/Colocasia)‚Äď 4 (I used big Arbi)

Chili powder/ Sambar powder ‚Äď 1/4 tsp (I used sambar powder, Adjust according to your spice level)

Hing – a generous pinch

Salt ‚Äď as needed

Olive oil ‚Äď 1 tbsp

Coriander powder – 1/4 tsp

Cumin powder – 1/8 tsp

Turmeric powder – 1/8 tsp

Chickpea flour/ Gram / Besan flour – 2 tsp

Rice flour – 1/2 tsp (optional)

Cooking Spray (I used PAM olive oil spray)

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Method:

  • Wash and cook Arbi. I steamed them for 10 minutes. Cook till they are fork tender. Cool them, peel and cut into pieces (Generally it is cut into circles, but since the arbi I used was big I cut them into cubes)
  • In a bowl, add Arbi, sambar powder, turmeric powder, cumin powder. Coriander powder, rice flour, gram flour olive and salt. Combine well and refrigrate them for 10 minutes
  • Preheat the oven 400 degree fahrenhait
  • Take a baking tray and place aluminum foil. Grease with a cooking spray and spread the marinated Arbi mixture
  • Bake for 20 to 25 minutes, turning the Arbi slices after about 10 minutes

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My Notes:

  • Adjust baking time according to the texture you need for the Arbi

 

Baked Bread Rolls

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In our home both hubby and I like to have Snacks with tea. Though I like deep fried snacks, the calories in them causes some worry! Had half loaf of bread, so thought of trying something with that. I generally bake bread whenever I use them in vegetable biryani, bread upma and other dishes. This time I wanted to keep some stuffing and bake it. Crispy snack is ready, with minimal oil.

Baked Bread Rolls

Preparation time: 5 Minutes | Cooking time:  30 Minutes | Makes : 6 pieces

Category: Snacks

Ingredients:

Bread – 6 slices (I used multi grain wheat bread, but wheat and white bread can also be used)

Oil/Cooking spray – I used PAM olive oil spray to grease and little oil to brush

Potato Masala:

Potato – 2, medium sized

Peas – 2 tbsp

Turmeric powder – a pinch

Fennel(Sombu) powder – a pinch

Ginger garlic paste – 1/2 tsp

Red chilli powder – 1/8 tsp

Garam masala powder – 1/4 tsp

Oil – 1 tsp

Salt Рas needed

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Method :

Potato Masala:

  • Cut the potato into half and boil the potatoes (I microwaved them for 7 minutes). Peel the skin and mash them (You can use a fork to mash)

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  • Add 1 tsp of oil to a pan. Add ginger garlic paste and saut√© for 30 seconds. Add onions and saute till onions are cooked.¬†Add garam masala, red chilli powder, fennel seed powder, turmeric powder and allow it to cook for a minute. Add mashed potato and peas, and cook covered for 2-3 mins. Switch off and keep the stuffing aside

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Bread Roll:

  • Preheat the oven to 400 degree Fahrenheit
  • Trim the edges of the bread and roll them as thin as you can with a chapathi roller. Add approx 1 tbsp of stuffing in the middle, and seal the edges with little water

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  • Take a baking tray and put parchment paper on top. Use some cooking spray on the paper, and brush little oil on ¬†both sides of bread rolls. Bake for 8-10 mins. Turn over and cook for another 8-10 minutes, till the rolls turn golden brown. Serve it with ketchup/ranch

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My Notes:

  • The timing differs from oven to oven, so keep an eye after 8 minutes
  • You can add ghee to make them rich
  • Any vegetable of your choice can be added in the stuffing
  • Can grill them instead of baking

Eggless Mango Cake

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It is going to be almost a month since I had Mangoes. After eating too many mangoes, both in fruit form and dish form, I decided no more mangoes for this season. But day before yesterday, when we went shopping, saw fresh mangoes, and they were inviting! While eating the mangoes, Hubby asked me why don’t you prepare Mango dessert. Being a dessert lover, if I hear this, I can’t stop myself. But was confused what to cook. That’s when my friend called me casually and asked why am I not baking these days. I released it is been long time since I baked, so thought of making a Mango cake. I have never tried Mango cake before, and I wanted to try eggless version, as I have read that fruit pulp, yogurt and vinegar are great replacements for eggs. Google without you what will I do ūüėČ Referred many recipes, and liked the one by¬†holy cow! vegan recipes. Made few changes to that, and here is my version of mango cake.

Eggless Mango Cake

Preparation Time : 10  mins | Cooking Time : 40 minutes |

Recipe Category: Dessert

Ingredients:

All Purpose Flour – 1 cup

Baking Powder – 1 tsp + 1/2 tsp

Baking Soda – 1/4 tsp

Salt – 1/4 tsp

Cardamom Powder – 1 tsp

Cinnamon Powder –¬† 1 tsp

Mango Pulp or Puree – 1 cup + 1 tbsp

Milk – 1 tbsp

Butter/Canola oil/Coconut oil – 1/4 cup (I used butter, melted at room temperature)

Granulated Sugar/Brown sugar – 1/4 cup (I used brown sugar) adjust sugar according to the sweetness of mango

Vanilla Extract – 1/4 tsp

PAM cooking spray – to grease (You can even grease the pan with butter/oil)

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Method:

  • Preheat the oven to 350 degree Fagrenhait
  • Seive all purpose flour, salt, baking powder and baking soda well. (I did thrice). Add cinnamon powder and cardamom powder to seived flour

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  • Puree the mango and add vanilla, sugar, butter and milk to a bowl, mix well

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  • Add the wet ingredients to the dry ingredients and mix with a¬† whisk just until you have a smooth batter.

Eggless Mango Cake

  • Grease the baking tray, pour the batter and bake for about 30 to 40 minutes

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My Notes:

The cake can be topped with powdered sugar icing