Old Fashioned Butter Cake

I actually did it first time and it comes out yummmmyyy. It's that classic, old fasioned yellow cake recipe with simple pure ingredients. So let's start your christmas with this Old Fashioned Butter Cake.

 

Ingredients :---------------------------------------------

• 3 cup:------------------ All-Purpose Flour.
• 1 cup:------------------- butter, Softened.
• 4 :------------------------- Eggs.
• 2 cup:------------------- Sugar.
• 1/2  cup:------------------ Buttermilk.
• 1 tsp:--------------------- Baking powder.
• 1/2 tsp:--------------------- Baking Soda.
• 2 tsp:---------------------- Vanilla Extract.
• 1/2 tsp salt.

Butter Sauce :--------------------------------------

• 1 cup:------------------------ Sugar.
• 1/2 cup:--------------------- Butter (cubed).
• 1/4 cup:----------------------- Water.
• 1 1/2 tsp:-------------------- Almond Extract.
• 1 1/2 tsp:----------------------- Vanilla Extract.

Method:------------------------------------------------

• In a large bowl cream your softened butter and sugar until light and fluffy.
• Add eggs one at a time then add vanilla.
• In another bowl combine the flour, baking powder, baking soda and salt.
• Then add mixed flour to that creamy butter mixture alternately with buttermilk one cup at a time.
• Pour into a greased and floured pan.
• Bake at 350* for 60-70 minutes or until a toothpick inserted neat the centre comes out clean.
• Cool for 10 min. Run a knife around edges to release the cake.
• De-mould cake onto a wire rack over butter paper.
• In a pan add butter, sugar and water and keep on the medium heat just until butter and sugar is dissolved.
• Remove from the heat, add vanilla and almond extract.
• Poke holes from toothpick onto top and sides of the warm cake, brush 1/4 cup sauce over cake.
• Let stand until sauce is absorbed.
• Again poke holes into your cake and brush remaining sauce over sides.
• Let it cool completely and your Old Fashioned Butter Cake is ready to cut :)

Koliwada Prawns Curry

First let me tell you something about Koliwada. Koliwada refers to a colony of Kolis (fishermen) in India specially in Maharashtra. Several places named Koliwada are located across the Mumbai city in India. A machhi market or you can say fish market is usually located near the entrance of Koliwada locality. So these people have there own speciality in fish recipe's...... I have learned this recipe from one old machhi market lady, I generally ask her about the recipe and she was so happy to tell me....really she was a darling. Anyway so all...  here I am sharing my favourite Prawns ( Jhinga ) curry in Koliwada Style.

 

Ingredients :-----------------------------

• 1 kg:--------------------- Medium Prawns.
• 8-10:--------------------- Peeled Garlic cloves (finely paste)
• 2" :------------------------ ginger (finely paste)
• 2 tbsp:-------------------- fresh lemon juice.
• 5-6 :---------------------- Kokum.
• 2:-------------------------- Big tomato's (boiled and chopped).
• 2 :------------------------ Big onion's (boiled and make a fine paste)
• 1 cup:------------------ Coconut.
• 6-7 :-------------------- Dry chilli's (soaked in 2cup warm water)
• 1 1/2 tbsp:------------- Malvani masala (if you dont have malvani masala you can use any fish masala)
• 1 tbsp:------------------ Red chilli powder (mix in 3tbsp of water)
• 1 tsp:-------------------- Coriander  powder.
• 1tsp :--------------------- Sesame seeds.
• 1tsp:---------------------- turmeric.
• 2-3 :---------------------- Tamarind
• 9-10  :------------- Curry leaves.
• 1/2 cup :------------------ Coriander leaves.
• 2-3 tbsp:-------------------- Oil.
• 1 tsp:---------------------- Sesame oil.
• Salt to taste.

Method:-------------------------------------

• Clean your prawns and wash them in running water.
• Add 1tsp of  salt, 1/2 turmeric, ginger garlic paste, kokum, lemon juice and 1tsp sesame oil, mix them properly and keep aside by covering them for 1 hr.
• Meanwhile in a blender blend coconut, soaked red chilli's, coriander powder, 1/2 tsp turmeric, 1/2 tbsp malvani masala and blend it with adding little amount of  water to make a smooth paste.
• In a big kadai add oil as the oil gets hot add prawns (don't put kokum), stir them for 3-4 mins remove prawns in the same bowl.
• In the same kadai (wait for 2mins till the oil gets hot again) add sesame seeds, 3-4 curry leaves then add boiled onion paste, as it stared changing the colour add boiled chopped tomato's and red chilli powder paste (which we mixed in water) stir for 4 mins or till they release the oil.
• Then add  coconut mixture, tamarind and stir nicely so they mix well, stir for another 5mins.
• Then add water about 2 cup's (its depend on how much thick you want).
• Boil the curry in low flame for 5-7mins then add prawns and kokum.
• After 2-3 mins add remaining curry leaves by mashing it with hands, then add remaining Malvani masala and chopped coriander if required add salt keep in low flame for 3-5 mins.
• And your Koliwada Prawns Curry is ready to eat.
• Usually this curry goes yummy with Rice Roti and Stem Rice. 

Khari Methi Sankarpali

Khari Shankarpali is nothing but Namak Pare which are crispy and crunchy tea time snacks which can be prepared quickly and really easy to make. In Diwali or in any other festival we usually tired of eating sweet's so this will definitely give your taste buds a different taste....  Any ways why only festival!!!! Kahri Shankarpali is so easy that you can make them within 2 hrs....perfect tea time snacks :)

Ingredients:-----------------------------------

• 4 cups:------------------ Maida.
• 8 tbp:-------------------- hot oil.
• 1 tbsp:------------------ Black pepper.
• 1 tbsp:------------------ Jeera (cumin)
• 1/2 tbsp:----------------- Ajwain (carom seeds).
• 1 1/2 tbsp:---------------- kasuri methi.
• Oil to fry. 
• Salt to taste.

Method:------------------------------------------

• In a blender add ajwain, jeera, black pepper ( just crush them roughly).
• In big bowl add maida, salt, kasuri methi, crushed spices and hot oil.
• By taking very little amount of water knead making a hard dough cover it and keep aside for 1hr.
• After 1hr knead the dough by adding water (as necessary) dont add too much water we want the dough slightly harder.
• Divide the dough by 6 take one dough ball and  rest 5 cover them by malmal(lines) cloth
• Roll the dough in rolling pin roll it in round shape should be width little thick than chapati.
• Take a knife or shakarpali cutter and cut them in square or diamond shape.
• Heat oil in a deep kadai, once the oil is hot add the shakarpali in it ensure gas is on low flame.
• Repeat the same procedure with the remaining  balls.
• Fry them till they become slightly golden in colour.
• Allow them to cool and store them into an airtight container.
• Enjoy them with masala tea :)

Ghati Mutton Masala Curry

For mutton lover's I promise this could be the perfect curry.... here I present my favourite Ghati mutton masala curry. As  I'm from Ghat's i have seen this recipe from my childhood. Ok now let me tell you about Ghat's most of the people don't know anything about the ghati. This Ghati word is different from the uncouth/gavthi sense Marathi people use it in. It literally means, someone from the Ghaats (mountains). Ok back to our recipe :) I have used ghati masala in this which is very common on Maharashtrian's house. A perfect dinner menu for weekend Marathi's usually eat Bhakri ( jowar/ bajra roti) and steam rice with onion. So enjoy your weekend :)

Ingredients :-------------------------------------------

• 1/2 kg.:--------------- Mutton (mostly of sheep)
• 250 gm :----------------------- Onion chopped.
• 2 :------------------------ Tomato's
• 1 cup:---------------- Oil .
• 2 tbsp:----------------- Ghati masala (if you don't have you can use red chilli powder)
• 1/2 tsp.:------------------ Turmeric
• 1 full :----------------------- Garlic (freshly made paste)
• 1"inch :----------------------------Ginger (freshly made paste)
• 1/2 cup:--------------------- Fresh coriander.
• Salt to taste.

For Masala:------------------------------------

• 1 cup:-------------------------- Grated dry coconut.
• 2tsp:------------------------- White sesame seeds.
• 1 tsp:---------------------------- Khus khus (poppy seeds)
• 7-9 ;--------------------------- Dry red chilli's
• 1/2 tsp:------------------------- Jeera.
• 5-6:--------------------------------- Gloves.
• 1/2 " inch :------------------------------- Cinnamon
• 2 :--------------------------- Masala Cardamom.
• 2 tsp:-------------------------- coriander seeds.

Method :-----------------------

• Wash the mutton on running water  then apply 1/2 tsp ginger garlic paste, turmeric rub it properly and keep aside.
• In a kadai add 2 tbsp oil as the oil gets heated add cinnamon,gloves, jeera, coriander seeds, masala cardamom. Stir it for 2mins on low flame then add grated dry coconut. dry red chilli's, khus khus, white sesame seeds stir it till you get the aroma.. put them on plate after 5mins grind it.
• On the same kadai add 1 tps oil and chopped onion fry it till you get golden in colour make it cool and grind it in smooth paste.
• In  a heavy bottom pan add rest of the oil then add onion paste stir it till oil release add ginger garlic paste, red chilli powder, turmeric powder and grinded masala stir it for another 4-5 mins.

• Then add marinated mutton stir it nicely then add salt ,chopped tomato's and 2tbsp of coriander.
• Add boiled water about 2 glasses and cover it  let it cook on medium flame.
• Give a stir in between if necessary add water.
• Mutton will take approximately 1hr to 1:30 mins to cook, garnish with coriander.
• Enjoy it with Roti/ Bread or Rice :)

Maharashtrian Sabudana Khichdi

Its a very much typical Maharashtrian Fasting food, why only fasting we can have it in lunch, breakfast or with a cup of tea at evening... eat it any time it always taste yum. Sabudana (sago) khichdi everyone has there own recipe's someone won't eat jeera at the time of fasting, someone eats red chilli powder not green chilli's and many more.. but this is a very typical style of making your fasting so yummy. So just scroll down and find your sabudana khichdi's recipe :)

 

Ingredients  :--------------------------------------------

• 2 cups:----------------- Sabudana (sago)
• 1 cup :-------------------- Finely grated roasted peanuts.
• 1/2 cup :---------------  Roasted peanuts.
• 5-6 :----------------------- Green chilli's.
• 1/2 tbsp:---------------- Roasted jeera. ( freshly made)
• 1/2 cup :------------------ Coriander.
• 2 tbsp:------------------ Ghee.
• 1 :----------------------- Lemon juice.
• 1/2 tsp:------------------- Sugar.
• Salt to taste.

Method:--------------------------------------------------

• Wash and soak the sabudana in water for 5-7 hrs (don't use too much water)
• Crush green chilli, jeera, salt, 2tsp corainder and 1/2 cup roasted peanuts (don't use water) crush or grind it very roughly.

• Add the mixture in soaked sabudana, add another finely grated peanuts and mix it very nicely.
• In a heavy bottom kadai add ghee , as the ghee gets hot add your sabudana.
• Stir it continuously by making flame medium.
• Then add sugar and lemon juice and chopped corainder after 5-10 mins your sabudana khichdi is done cover it and switch off the flame.
• Serve it with curd.

Kesari Boondi ladoo

 In Sanskrit the word is Deepawali one of the most important festival for Indian's. The festival of Light, Sweets, Get together, Rangoli's, Bursting Cracker's and many more....... For some, the day of Diwali itself is the first day of the new year. Diwali is of 4 days festival each of the four days is seprated by a different tradition's, but what remains true and constsnt is the celebration of life, its enjoyment and goodness. There are some specific sweet's and snacks which i have seen from my grany to my mom and from her to me.. so here is one most important sweet of  Diwali and that is everyone's favourite Kesari Boondi Ladoo.

Ingredients  :------------------------------------

• 4 cup   :-------------- Besan flour (Gram)
• 6 cup   :--------------- sugar.
• 2cup    :------------------ water.
• 1 kg     :----------------- Ghee / dalda.
• 5gm     :---------------- saffron food colour.
• 10 gm  :----------------- cardamom powder (freshly made)
• 1/2 cup :--------------- cashew crushed roughly.
• 1/2 cup :---------------- Sultana.
• 2 pinch :------------------ kesar (saffron)

Method  :----------------------------------------

• In a big bowl add besan flour (texture should be very soft), add water to make a smooth paste the consistency of the batter is important.
• In kadai add ghee / dalda / oil and keep it in medium flame.
• we will check if the consistency is right, by frying a few boondi's.
• The boondis should have  a round shape, if they become flat the batter is thin, and if they get tail ends the batter is thick.
• Once you get the correct consistency, proceed with the next step of frying the boondis.
• Mean while mix 2 cup water in 6 cup sugar in a heavy bottom pan, keep the sugar solution on low heat.
• You can fry the boondis and prepare the sugar solution side by side, that's what i did.
• Cook the sugar syrup till you get a one thread consistency, once you get it switch off the flame.
• Keep the sugar solution aside add kesar, nuts, sultana's and cardamom powder.
• The sugar solution should be hot when you add the boondis.
• Take a dry perforated Jhara ( specially you get it for making boondi) and place it above the hot oil.
• Don't keep too much on the height, as the batter droplets will not give you a round shape.
• After each batch wipe the jhara with a clean piece of thin kitchen cotton towel from both the sides.
• Remove it when they became slightly golden in colour, and place it in a paper.
• As your done with all your boondis, pour them in hot sugar syrup.
• Soak the boondi in syrup for 30mins (by stirring it in between).
• Wet your hands with some water and take 2-3 tbsp mixture or accordingly.
• With help of both hands press the mixture making round ladoo's.
• And your mouth melting Boondi Ladoos are ready to eat.
• Keep the ladoo's  open in air for 5-6hrs till they dry up.
• Store them in air tight container.

.............................Happy Deepawali...............................

Shahi Paneer in rich Gravy

This Shahi paneer recipe is very near to my heart. This recipe is my mom's favourite... i love the way she cooks. I still remember she use to make this recipe when her brother's visit our place, and also on my B'day, she used to cook this paneer recipe for all the guest "Ooooo"  i still smell the aroma of that rich heavy cream gravy she used to make. Usually she makes the paneer by herself.... I have just tried but the feelings are same i have done this recipe for my sweethearts my two sweet kid's :) 

Ingredients:---------------------------------

• Malai Paneer :-------------- 300 gm (cottage cheese).
• Onion :----------------------- 4.
• Cashew-nuts :---------------- 1/2 cup.
• Raisins:----------------------- 7-8.
• Almond :-------------------- 8-10.
• Cardamoms:------------------ 4-5.
• Poppy seeds:---------------- 1/2 tsp.
• Mawa (khova):-------------- 1/2 cup.
• Ghee :------------------------- 1tsp.
• Milk:-------------------------- 1cup.
• Garam Masala :----------------- 1tsp.
• Gloves:---------------------- 6.
• Cinnamon:---------------------- about 1 inch.
• Pepper:---------------------- 1tsp.
• Green chilli's:--------------------3 (slit)
• Coriander for garnish.
• Salt to taste.
• Oil to fry Paneer.

Method :-------------------------------------

• Soak almond, cashew-nuts, raisins in 1cup of water for 30mins.
• Meanwhile in a kadai heat oil and cut the paneer is cubes.
• Fry the paneer till it gets the golden brown colour.
• 
•  
• Fry the khova in a kadai by adding ghee, fry for 3mins.
• Boil water and add onion, gloves, pepper, cinnamon and let it boil for 5mins or till the onion is cooked, as the onion gets transparent in colour switch off the flame and keep it aside for cool.
• Then strain the onion and grind it in fine paste.
• Grind the cashew-nuts, almond, raisins, poppy seeds, cardamom in a very fine paste you can add 1-2tsp of milk in it.
• In non-stick kadai add 2tsp oil then add onion paste stir it till it change the colour (don't make it brown).
• Then add the cashew paste, stir it for 4 mins.
• Then add milk, 1/2 cup water( you can add more 1/2 cup water or milk) and khova stir it nicely on low flame as it started boiling add garam masala, salt and green chilli's.
• Then add your golden paneer cubes and cover it for 5mins in low flame.
• Garnish with Cardamom.
• Enjoy your creamy yummy