Friday, 17 March 2017

Eggless Orange Cake

This is a fantastic recipe for all eggless cake lovers.I have used fresh orange juice and doesn't require any fancy ingredient .The result is a soft textured cake with delicate flavour of oranges itself as no artificial flavour is used in this recipe.

All purpose flour                     1.5cups
Powdered sugar                      3/4cup
Baking soda                              1/2tsp
Baking powder                        1tsp
Orange juice                             3/4 cup
Curd/yogurt                             1/4 cup
Oil                                                 1/2 cup
Orange zest                               1tbsp


  • Pre-heat oven to 180 degrees
  • Grease a 9 inch baking pan 
  • Sieve flour,baking soda and baking powder atleat three times and set aside
  • In a wide mixing bowl cream together oil,sugar and yogurt until light.
  • Add orange juice,zest and mix gently.
  • Add flour in batches and gently fold the batter.
  • Pour into the prepared tin and bake for 35-40 minutes or till the tester comes out clean.
To get the said amount of juice in the recipe it required 4 kinnow oranges.

Wednesday, 1 March 2017

Chapparda Avre/Vaal Papdi Upkari(Subzi)-Sauteed Hyacinth Beans With Spices and Fresh Coconut

A very easy to prepare side dish with hyacinth beans or chapparda avre (Konkani/kannada)that can be had with rice,roti or just as a snackbowl is one more kind of  Konkani side dishes.This variety is even common with most of the south indian counterparts too,may be with a twist in the seasoning part.

Surti papdi/Chapparda avre
Hyacinth beans                                      250 gms
Salt                                                              to taste
Fresh grated coconut                          2-3tbsp
Asafoetida                                               2 pinches
Turmeric powder(optional)            1/4tsp

For seasoning:
Oil                                                              1tbsp
Red chillies                                             2-3
Mustard seeds                                     1tsp
Urad daal                                              1tsp
Curry leaves(optional)                   5-6

  • Wash the beans thoroughly with water and drain in a colander
  • Snap the tip ends to take out the fibre on both sides just like you do with any legumes.
  • Chop into desired size pieces.
  • Heat oil in a wok and toss in the red chillies(broken into pieces),once they change colour add the mustard seeds and wait till the crackling stops
  • Add urad daal ,once they are light brown add the curry leaves and chopped beans and stir on high heat for about a minute.
  • Add salt,turmeric powder and about 1/4 cup of water and bring to boil,cover with a lid and lower the flame.
  • Cook for about 5-8 minutes
  • Add asafoetida and fresh coconut and give a nice stir,it would become tender by now as this beans cooks very fast.
  • Cook for another 5 minutes covered sprinkling little water if it is too dry as to avoid burnt flavour.
  • Switch off the flame
  • Serve with rice or roti with any variety of daal