Almond and walnut cake

Melt in mouth Almond and Walnut cake... Crumbly, soft, richness of nuts... must try cake. No eggs, no oven, baked in cooker cake.

Ingredients

Maida 1cup

Caster sugar 3/4cup

Curd 1/4 cup

Milk 1/2cup

Baking powder 1tsp

Baking soda 1/2 tsp

Chopped nuts 1/2 cup

(walnut, almond, cashewnut, raisins)

Vanilla essence 1/2tsp

Oil 1/4 cup

Chocolate sauce for decorating

Method

Add some salt or sand at the bottom of a pressure cooker and preheat the cooker in medium flame for 15 minutes. Place a stand in the salt to elevate the height.

Preheated cooker with salt

Take a bowl and seive the dry ingredients that's Maida, caster sugar, baking soda, baking powder into the bowl. This allows even mixing of dry ingredients. Also add the Chopped almond, walnut

Cashew and raisins to the bowl. Give a good mix.

Dry ingredients

Add the wet ingredients to the cake mix one by one. Curd, milk, oil, vanilla essence. Mix well to form a batter. Use cut and fold method for mixing the batter.

Cake batter

Grease a bowl with oil and dust with Maida to form a coating on all sides of the bowl. This step is crucial as it avoids cake from sticking to the bowl when unmoulding the baked cake.

Add the cake mix to the bowl. Place the bowl on the stand inside the cooker. Note that the bowl should not touch the sides of the cooker.

Remove the gasket and close the lid of the cooker.

Keep low flame and cook the cake for 50-55 minutes. Don't open the lid for minimum 30 minutes. Then open the lid and check the consistency.

Cake mix after 30 minutes

Closed the lid and Let it bake for another 15-20 minutes till the cake is completely cooked.

Poke a knife into the baked cake,if it comes out clean then your cake is baked to perfection.

Baked cake

Remove the bowl from the cooker and let it cool down to room temperature. Demould the cake when cooled.

Crumbly soft almond and walnut cake

Serve your cake with some drizzled chocolate sauce.

Comments

Chocolate Mousse

Creamy,pillowy chocolate mousse no egg,cream,with just two ingredients chocolate and water. Ingredients Chocolate 300 gms Water 150 ml Method Measure out 300 gms of compound chocolate,add 50%water 150ml.Ratio of chocolate to water is very crucial to get a airy mousse. If using dark chocolate add 60%water to melt the chocolate,if using dairy milk chocolate add 70%water to melt the chocolate. If there is excess water then you will have a chocolate sauce,less water will cease the chocolate. Melt the chocolate in a double boiler .keep a vessel filled with warm water below your chocolate pan and simmer the water to melt the chocolate. Simmer till all the chocolate melts and just forms a uniform mixture.switch off the flame immediately.Do no overcook the chocolate. Cool the chocolate mixture to room temperature,keep a ice bowl below the cooled mixture and whisk till soft peaks are formed. Set the mousse in a fridge for 30minutes . Your chocolate mousse will be set perfectly.serve chilled w

Kaju /cashewnut roses

Soft melt in the mouth kaju roses!!! Ingredients Cashewnut 1 cup Sugar 3/4 cup Rose syrup 2 tbsp Ghee for greasing Method Freeze cashews overnight and grind it into a fine powder.Freezing cashew helps in preventing the oil getting released from them while grinding,if oil is released while grinding then they becomes lumpy. Pour sugar in a pan,add1/4 cup water and make a sugar syrup ,until one string consistency.keep medium flame.To check the consistency, add a drop of sugar syrup in a cup when slightly cool press with your fingertips.If it forms a delicate thread when pulled apart then its one string consistency. Add the cashew powder to the sugar syrup,stir continuously,keep low flame.stir evenly ,no lumps should be formed.Cook till the mixture comes together and leaves the pan. Switch off the flame.Let it cool. When the mixture is warm add rose syrup and knead it into a smooth ball. Keep a plastic sheet greased with ghee.Place the cashew ball and roll it into a large roti by coverin

Beets soup

Beets soup Beets soup made with winter vegetables like beetroot, carrots 🥕 cozy warm soup for chilly winters are great ways to boost Immunity. Tasty homemade soups are perfect binging options ,filling and healthy!!! Ingredients: Beetroot 1 small Carrot 1 small Onion 1 small Bay leaf 1 Garlic 5 cloves Butter 1 tbsp Salt to taste Pepper powder 1tsp Peppercorns 10nos. Tulsi/Basil leaves few (optional) Water as required Coriander stem few Method: Chop the veggies Heat a pan, add butter ,when butter melts add garlic,bayleaf stir few minutes until raw smell goes. Add onion, sauté until pink. Add beetroot, carrot,coriander stems,Peppercorns sauté few mins. Add 2 glasses of hot water.cook with lid closed,until veggies are soft.Add Tulsi leaves now. Strain the veggies from the broth. Remove bayleaf, grind the soup mix finely. Strain the soup mix, add to a pan along with the broth. Adjust the consistency of the soup with water,add salt to taste, pepper powder. Bring to a gentle boil ,

Medu vada

Get's it's name from Maddur Town in present day Karnataka.....made from urad dhal....can be had as a snack by itself , pairs excellently with sambar, curd,chutneys....the list is endless!!! Ingredients Urad dhal 1 cup Salt to taste Pepper powder 1 tsp Oil for frying Method Soak urad dhal for 3-4 hours and grind to a smooth batter.Do not add lot of water while grinding, Just sprinkle as required.Batter should hold shape for vadas.sprinkling cool water increases its softness by reducing heat produced in the mixer.Batter should be in white color and fluffy. Add salt and pepper powder to the batter.Heat oil in a Kadai,keep low to medium flame. Take a small amount of vada batter in your palm and pat it into vada shape,make a hole in the middle with finger and gently drop in oil from sides.keep a bowl of water beside you,to wash your hands inbetween,if vada batter sticks to your palm. When golden brown on both sides,your vadas are ready to serve.

Gulkand Modak

Rice flour stuffed with gulkand....folded,pleated, steamed into Modak....saffron adds golden hue...soft melt in your mouth taste. Ingredients For Modak dough Raw rice 1 cup Salt 1 pinch Ghee 1/2 tsp Water 11/4 cup Gulkand (posted recipe in my blog) Method Soak raw rice for 3-4 hours.Grind rice in mixer into a very fine paste without any grains.Add the measurement water only,do not add excess water while grinding. Pour the batter in a kadai,add Salt,ghee and stir in medium flame until the batter turns into a smooth dough. This process will take around 10 mins . Let the mixture cool little bit. When the dough is luke warm knead the dough until smooth.kneading well when warm is very crucial step,it makes the dough soft and prevents cracks while making Modak. Roll out a lemon sized dough and knead once more .start spreading the dough slowly using only you finger tips,wet slightly with water if the dough sticks to your hands,dont use oil.Make a cup big enough to fill gulkand . Pinch the c

Wheat grass juice

Homegrown wheat grass juice.... A superfood.... Healthy detox juice to add to your daily diet. It's simple and hassle free to grow wheat grass in your kitchen garden. Wheat grass harvested and juiced fresh when it's 7-10 days old is the sweetest to have fresh and raw. Dilute the wheat grass with water and have it within 1 hour of preparing the juice. It has a natural, mild sweetness and tastes yummy. Wheat grass juice has a whole lot of health benefits... Reduces cholesterol, removes toxins or free radicals from the blood system, aids digestion, heart friendly... Just to name a few!!! Ingredients Whole wheat grains 100gms Method Soak whole wheat grains in water overnight. Soaked whole wheat Next day, drain the water and tie the grains in a muslin cloth, and keep covered with a sieve for 1-2days. This is done for sprouting the grains. When sprouted remove from muslin cloth. And plant them in container in your kitchen garden. Sprouted wheat It may take more than 2days for s

Vegan greens stir-fry

Mixed greens Curry Ingredients Spinach 100gms Amaranth leaves 100gms Chopped small onions 1/2 cup Chopped garlic 5-6 Dry red chili 2 Salt to taste Water as required Jaggery 1tbsp Jeera 1tsp Urad dal1/2tsp Curry leaves few Method Heat a Pan add oil, temper with Jeera, urad dal, dry red chili. Add onion, garlic, curry leaves and saute until onions are soft. Add the Chopped greens, add water about 1/4th cup, close the lid and cook in low heat until the greens are cooked. Finish off with salt and sugar. Very nutritious and dietary fiber rich keerai poriyal.

Rama's yumminess 😋

Search This Blog