Apple Upside Down Cake (Eggless)

Recipe By : - Dassana (http://www.vegrecipesofindia.com/),a great site for veggie lovers.

Apple Layer

Apples(medium) - 2 (peeled n sliced)
Brown Sugar - 2 to 3 tbsp
Cinnamon Powder - 1/4tsp
Nutmeg Powder - 1/4tsp
Lemon Juice - a few drops

Cake Batter

Atta/Whole wheat Flour - 1 cup
Maida - 1/2cup
Baking Powder -1/2tsp
Baking Soda - 1/2tsp
Lemon Juice - 1tsp
Water - 1 cup
Oil - 1/4cup
Jaggery/Gur - 3/4cup
Salt - a pinch
Vanilla ess - 1/2tsp


Method : -

1. Grease the baking pan.
2. Layer the apple slices neatly on the base of the pan in single or double layer.
3. Sprinkle all the ingredients mentioned  for "apple layer" above the apples.Keep aside.
4. Pre-heat oven @ 180 Degree C.
5. In a bowl,first take all dry ingredients and mix them well with a whisk.
6. Add water + oil  to the above dry ingredients and stir well ..so that no lumps are formed.
7. Now, add lemon juice and stir well.
8. Pour this batter in the cake pan layered with apples.
9. Bake for 50-55 min.s

Njoy with Morning or Evening Tea..or  Serve as dessert ..a slice of hot cake with Vanilla ice-cream

Urad dal Vada/Uzhunu Vada

Urad dal(split,without cover) - 1 .5 cup
Onion - 1 (medium,chopped)
Green chilli - 2(chopped)
Ginger - 1"(chopped finely)
Curry Leaves - a few
Black Pepper - a few(whole)
Salt
Oil - for deep frying

Method:-

Soak urad dal overnight or for 3-4 hrs.
Drain and discard water completely.
Put it in a blender and grind it to a paste..using very very little water.
Take it out into a medium sized bowl and mix onion,ginger,green chillies,curry leaves,black pepper and salt.
Combine everything well.
Check salt.
Heat oil in a kadai,Drop a tablespoon of prepared batter.
Make 4 to 5 at a time.
Fry both sides well..till nice n crispy(brown).

Drain out on a kitchen towel/Tissue.

Serve Hot with Chutney of your choice and Tea.

Note:-

•  If u don't want to use whole black pepper..then just add a tsp of powdered black pepper.
• Remember do not add too much of water..otherwise the vadas will break into pieces.
• The batter should be thick..so that u can shape it...if not happening then use spoon to drop.

 

Katthel /Jackfruit Chips

 

Raw Katthel/Jackfruits
Tumeric Powder- 1 tsp
Salt
Water - 1 cup/more
Oil - for frying ( for best taste- use coconut oil)

Method :-

Slice jackfruit into strips.
Keep aside.
Heat oil in a kadai.
Take a hand-full jackfruit strips and fry till golden brown n crispy.
Mix salt n tumeric in water .Taste it before adding..adjust if less salt.
Once the chips are crispy,brown ;add 1 to 2 tsp of tumeric-salt water in .
Please be carefull..after adding the tumeric water..move away a little..as oil will start bubbling.

Once the bubbling stops..take out the chips on to a kitchen towel.drain away excess oil..and keep it in an air-tight container.
Repeat the process till you finish frying all the chips.

Njoy with evening Tea....:D

Kachche Kele ki Sabji/Vazhekaa or Kaa Thoran

Raw bananas - 4 (cut in small pieces)
Coconut (grated) - 1/2 cup
Green Chilly - 3 (sliced)
Garlic - 2 cloves
Curry Leaves - a few
Mustard seeds - 1 tsp
Urad dal - 1 tbsp
Tumeric - 1/2tsp
Salt
Coconut Oil - 1 tbsp
Dry red chillies - 2

Method :-

1. Remove the peel and cut the bananas into small pieces and soak in water.
2. Heat oil in a kadai,splutter mustard seeds,urad dal ,dry red chillies and curry leaves.
3. Drain water and add the banana pieces to the kadai .
4. Mix well,cover and cook for a few min.s
5. Grind grated coconut,green chillies and garlic- to a paste using little water.
6. Remove the lid from kadai.Add salt and tumeric .
7. Cook till the bananas are cooked and soft.
8. Add the coconut paste and mix well.

Serve hot with rice...Njoyy!!!!

Note :- You can use any other cooking oil too..but remember this dish tastes best with coconut oil.

Soya Keema Parantha

Hey frnds ..am back after a Busy n Refreshing holiday..thnx a lot  for stopping- by, even wen i was not updating the blog..here's a yummy n quick stuffed parantha recipe..do try.

Soya Nuggets - 1 cup
Onion - 1 medium
Ginger - 1/2" pc
Green Chilly - 2
Mustard seeds - 1/2tsp
Salt
Lime juice - 1/2 a lime
Oil/ghee - 1 to 2 tbsp
Coriander leaves - 1 tbsp

Method:-

• Soak soya nuggets in warm water for 5 -7 mins.
• Drain and squeeze out water from the nuggets.
• Chop onions,ginger n green chilly.
• Shred the nuggets using a chopper(mixer grinder).
• Heat oil in a kadai,splutter the mustard seeds.
• Saute onions followed by ginger and green chillies.
• Add salt and shredded nuggets .Mix well.
• Add lime juice and coriander leaves.Switch off the flame.
• Cool the mixture.Later stuff it inside the paranthas.
• Roast paranthas on both sides and apply enough ghee on paranthas.

Njoy with Pickle or Curd.