Eggless Orange Cake

Eggless orange cake step by step instructions:

Cakes are very tempting. Baking eggless cakes is very simple and they come out to be very soft and fluffy. This time I did not use condensed milk and butter.
I made the batter from curd and cooking canola oil. And trust me, you will not find any difference in the taste of the cake.
I prefer baking cakes in kadai. This cake also is baked in kadai. It comes out perfect. I moistened the cake with orange juice and applied a thin layer of orange flavored whipped cream.

Let us start cooking!!!

Ingredients:
Whole wheat flour: 1 cup
Sugar: 2/3 cup
Curd: 2/3 cup
Orange zest: ¾ tsp
Canola oil: 1/3 cup
Orange juice: 1/3 cup
Baking powder: 1 tsp
Baking soda: ¼ tsp
Vanilla essence: ½ tsp
Salt: ¼ tsp

Method:
1. Take curd and sugar in a bowl and whisk nicely.

2. Add orange zest to it and mix well.

3. Add canola oil, vanilla essence, and orange juice and mix well.

4. Sieve together flour, salt, baking powder and baking soda.

5. Add the flour mixture to the above batter and fold it properly.

6. Grease a tin.

7. Heat kadai on high flame.
8. Pour the batter in the greased cake tin and gently tap it.

9. Put the tin in the kadai and cover the kadai. Don’t keep the tin directly on the kadai. Put a stand inside it and then place the cake tin upon it. Keep the flame on low always.

10. Let the cake bake for 40-45 minutes.

11. Check the cake is done or not by inserting a toothpick. If it comes out clean then the cake is done. Otherwise, bake it for some more time.
12. Let the cake cool for 5-6 minutes in the tin itself and then take out on a cooling rack.

13. Enjoy the yummylicious “Eggless Orange Cake”.

Tips:
1. Always add flour 1-2 tbsp at a time, and remember to fold it and not whisk it.
2. To make the cake juicy add few tbsp. of orange juice to the cake.

See you soon with a new recipe till then Happy Cooking!!!

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Paneer Shawarma

Paneer Shawarma Wrap step by step instructions:

Shawarma is basically a wrap stuffed with veggies of your choice, hummus, and tahini which makes it a complete meal.
Paneer needs to be marinated before use. Here I marinated the paneer with onion, ginger, and garlic along with few seasoning.
So do try it once; I am sure you will enjoy eating!

Let us start cooking!!!

Ingredients:
For marination:
Cottage Cheese (Paneer): 150 gms (cut into small chunks)
Onion: 2 medium sized (chopped)
Ginger: 1 cm piece
Garlic: 2 cloves
Cumin seeds powder: 1 tsp
Lemon juice: ½ tsp
Sugar: ½ tsp (optional)
Oil: 1 tsp (for frying the paneer pieces)
Salt as per taste
For the dough
Whole wheat flour: ¾ cup
Milk: ¼ cup + 2 tbsp. (lukewarm)
For the filling
Tomatoes: 2 (chopped)
Coriander leaves: 2 tbsp (finely chopped)
Hummus: 6 tbsp
Tahini: 2 tbsp

Method:
1. Take onion, ginger, garlic, cumin seeds powder, lemon juice, sugar, and salt in a grinder and grind into a smooth paste.

2. Take the mixture out in a bowl. Add the paneer pieces. Let it marinate for at least half an hour.

3. Heat a pan and put oil. Keep the paneer pieces on it and let them cook until the paneer is golden in color.

4. Knead a smooth dough with the help of milk. Keep aside for half an hour.

5. Make 3 equal balls of it.

6. Take one ball and make a roti and cook it on the tawa. Similarly, cook all other rotis.

7. Take one roti. Spread hummus and tahini over it. Keep the prepared paneer in the center line. Put some tomatoes and coriander leaves. Fold it as shown below.

8. Serve immediately.
9. Healthy “Veg Paneer Shawarma” is ready.

Tips:
1. Always make the shawarma instantly. So when you need to prepare the shawarma, just make the roti a little warm and then proceed.
2. The quantity of tahini applied should be less otherwise it might give a bit bitter taste.
3. The stuffing can be increased or decreased as per one’s choice.
4. I have made big and a bit thick rotis.

See you soon with a new recipe till then Happy Cooking!!!

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Palak Paneer Bhurji

Palak Paneer Bhurji step by step instructions:

Palak Paneer is a great veggie, and so is the bhurji. I added tomato ketchup. It gives a nice flavor but is absolutely optional.
Palak paneer is a great combination. Check out my palak paneer paratha recipe. It is a worth try.

Let us start cooking!!!

Ingredients:
Spinach puree: 1 cup
Paneer: 2 tbsp (crumbled)
Tomato: 1 (ground)
Onion: 1 (cut into slices)
Ginger-garlic paste: ½ tsp
Red Capsicum: 2 tbsp (thin slices)
Green Capsicum: 2 tbsp (thin slices)
Yellow Capsicum: 2 tbsp (thin slices)
Ghee: 1 tbsp
Cumin seeds: ½ tsp
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Red chili powder: ½ tsp
Tomato ketchup: 1 tbsp (Optional)
Chaat Masala: 1 tsp
Salt as per taste

Method:
1. In a pan heat ghee. Add cumin seeds and fry until fragrant and until it changes color.
2. Add onions and fry for few seconds. Add ginger garlic paste and fry until the raw smell goes off.

3. Add the red, yellow, and green capsicum. Mix well. Cook for 3-4 minutes.

4. Add salt, turmeric powder, coriander powder, chili powder, and chaat masala. Mix well and cook for 2-3 minutes.

5. Add tomato puree and tomato ketchup. Mix well. Cook for 4-5 minutes.

6. Now add the spinach puree, and cook for 7-8 minutes.

7. Now add crumbled paneer and mix well. Cook for 1-2 minutes more.

8. Serve hot with roti, naan, paratha, etc.
9. Yummy and healthy “Palak Paneer Bhurji” is ready.

Tips:
1. I keep the capsicum semi-soft. Love the crunch in the veggie.
2. Green chili can be added as per one’s choice.
3. The veggies can be finely chopped instead of keeping the slices.

See you soon with a new recipe till then Happy Cooking!!!

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Kadai Paneer

Kadai Paneer step by step instructions:

Kadai paneer is one among the most liked recipe. Whenever we go to a restaurant, we order one paneer recipe always.
The name “Kadai paneer” is given because it is specially made in kadai and also the whole masalas are first dry roasted in the kadai and then pounded.

Let us start cooking!!!

Ingredients:
Paneer: 100 gms (cut into 1-inch pieces, around 8-10 pieces)
Onion: 1 medium (finely chopped)
Capsicum: 1 small (cut into juliennes)
Ginger garlic paste: 1 tsp
Tomato: 2 (ground)
Kasuri methi: 1 tsp
Sugar: 1 tsp (optional)
Fresh cream: 2 tbsp
Ghee: 1 tbsp
Dried red chili: 1 ½
Coriander seeds: 1 tsp
Black pepper: 3-4
Cloves: 2-3
Nutmeg: small piece (equal to the size of one chana dal)
Mace: one-inch piece
Cumin seeds: 1 tsp
Cinnamon stick: less than1 inch piece
Coriander leaves: 2 tbsp (finely chopped)
Salt as per taste

Method:
1. Heat a kadai. Add dried red chili, coriander seeds, black pepper, cloves, cinnamon stick, and nutmeg, mace, and cumin seeds. Dry roast until fragrant.

2. Let them cool and then pound them semi-coarsely.

3. Heat ghee in the same kadai and fry the paneer pieces.

4. Take them out and keep them in hot water.

5. In the same ghee add onion and ginger garlic paste. Fry until onion turns translucent and the raw smell of ginger garlic has gone.

6. Add the freshly pounded masala. Mix well.

7. Add capsicum and mix well. Cook until semi-soft.

8. Add the tomato puree, kasuri methi, salt and sugar.

9. Cook until the tomato releases oil.
10. Add fresh cream. Mix well.

11. Add the paneer cubes and coriander leaves. Mix well. Cook for about a minute.

12. If required add water. (I did not use water at all)
13. Serve hot with roti, naan, etc.
14. Yummy, restaurant style “Kadai Paneer” is ready.

Tips:
1. Keeping fried paneer in hot water makes the paneer soft.
2. You can use the ready masalas also but the taste which freshly pounded roasted masalas give is awesome.
3. Instead of tomato puree you can use finely chopped tomatoes also.
4. Don’t grind the whole masalas. Instead, pound them in a khal (mortar and pestle)

See you soon with a new recipe till then Happy Cooking!!!

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