Gluten Free Almond Cake| Healthy Cake| Easy Cake

This almond cake is most loved by 2.5 year old son, he just loves this cake than any other cake. The cake is prepared using almond flour and topped with sliced almonds, which makes the cake so tasty and flavorful😋

If you are a health freak like me I would definitely recommend you to try this recipe you'll surely love it!! Its a flat cake compared to other cakes as I have used only almond flour in it😊

RECIPE:- 

Prep Time: 15 minutes, Cook time: 25 minutes

INGREDIENTS:

3/4 cup Almond Flour 

1/4 Cup White Sugar

1tsp Baking Powder ( Optional)

2 eggs

1tbsp Vanilla essence

2tbsp milk 

2tbsp melted butter (Optional)

Sliced Almonds/ Pistachios

METHOD:-

1. Separate the egg yolks and whites, Combine egg yolk and sugar and beat until creamy and fluffy. In another bowl whip the egg whites until soft peaks are formed.

2. Add vanilla essence to the egg yolk mixture and add Almond flour and mix well. Add in milk if the batter is too thick.

3. Fold in the egg white into batter and mix well. Do not over mix.

4.Transfer the batter to the greased pan, add sliced almond/ pistachios.

5.Bake at180C for 25-30 minutes until toothpick inserted comes out clean.

5. Allow it to cool for 15 minutes and slice n serve.

Gluten Free Almond Cake Video Tutorial:-

Tips:

1. add 2tbsp melted butter to avoid cake sticking on the bottom of the pan.

3. allow the cake to cool for 15 minutes and then slice n serve the cake.

Thank you for reading, You can check my Easy Potato Patties Recipe here

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Basic pancakes| Basic Easy Pancakes| Easy Pancakes

I have been loving my backyard these days, its like a flower show for me when I enter in my yard. I am very fond of Gardening since my school days. My mom and sister both loves gardening so I think I learned from them. It makes me happy to watch those lovely flowers in the morning and the green fresh leaves which is a symbol of positivity, hope in our life. As we continue to be in the Pandemic this year, Gardening, cooking & writing has been keeping me busy and live with peace of mind😊

In Florida, Jacksonville, weather has been getting better and better, we see more sunny days and less rains. And I am sure my Garden is also enjoying the sunlight and hope to see more blossoms in coming days. Even My kid spends sometime in yard, puts soil to the plants it makes happy to see him doing that😘

Let me quickly shift to the recipe by saying more the greenery around us, better the human lives would be😊

RECIPE:

When I make pancakes without using wheat flour and fruits this the simple basic pancake which I prepare on our week days😝The basic pancake is made from a simple batter of eggs, flour, milk and baking powder.

INGREDIENTS:

1egg (Optional) 

3/4 cup milk

1tsp Vanilla essence

1tbsp melted Butter

1Cup all purpose flour

1tsp baking soda ( you can add up to 2tsp if you want the cake fluffier)

1/2 tsp baking soda

1tsp Sugar ( optional) as we are not adding any fruits adding 1tsp sugar would make the pancake tastier)

1tsp Salt

METHOD:

• Whisk egg in to the big large bowl. Add milk, vanilla essence.

• Sift all the dry ingredients flour with baking powder, baking soda, salt, sugar. Mix everything well using a wire whisk. Set the batter aside and allow to rest while heating up your pan or griddle. 

• Heat the pan & grease the butter and pour the batter. When bubbles start forming on top and around the surface (batter side), they are ready to flip. Cook until the other side turns to light brown & serve with Maple Syrup or Honey.

 

Basic Pancake Video Tutorial:

Tips:

There are variations we could make in this recipe according to once taste.

• If you want to make it as eggless pancake- Skip Egg in it, rest all remains same, you could add good amount of butter like 2 table spoon melted butter while making batter.

• If you want to make a Fluffier cake, add good amount of Baking Powder around 2 table spoon, again rest all remains same.

• If you want to use different flours like wheat flour, almond flour, you could add with the all purpose flour. I personally like the one where I use 1:1 proportion of wheat with all purpose flour, where as my husband likes almond flour with all purpose flour/wheat flour combination. Just try and find out which one is your favorite😉😉

I hope you like the recipe, do comment if you have any questions.

Check my Banana Pancake recipe here

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Happy cooking😊

BANANA PANCAKE| HEALTHY PANCAKE RECIPE| WHEAT BANANA PANCAKE

The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening.  And you can add fruit to the mixture. 

Banana Pancake is the healthier version of pancake which I love to add in my breakfast. This has been loved by family too. My kid loves to eat by himself when I make these yummy pancakes. I use 1/2 cup wheat flour along with 1/4 cup all purpose flour, if you want to make it gluten free you could just add the wheat flour.

Cook this recipe a few times it may become a part of your weekly breakfast💓💓 These pancakes are so delicious, soft and tasty😋😋

RECIPE: PREP TIME 10 MINUTES, COOKING TIME 5 MINUTES

INGREDIENTS:

• 1 Ripe Banana
• 1/2 Cup Wheat Flour
• 1/4 Cup All Purpose Flour
• 1/4 to 1/2 Cup Milk as required to make a nice thick batter
• 1tsp Baking Powder
• 1/4tsp Baking Soda
• 1tsp Vanilla essence
• 1tsp Salt or  to taste

METHOD:

• Whisk egg properly in the big large bowl and add the mashed banana, give a nice mix. Add milk and the vanilla essence. 

• Sift all the dry ingredients flour with baking powder, baking soda & salt. Mix everything well using a wire whisk. Set the batter aside and allow to rest while heating up your pan or griddle. 

• Heat the pan & grease the butter and pour the batter. When bubbles start forming on top and around the surface (batter side), they are ready to flip. Cook until the other side turns to light brown & serve with Maple Syrup or Honey.

 Banana Pancake Video Tutorial :-

 

Tips:

Add 1tbsp melted butter to the batter to get the soft pancakes.

Preheat your non stick pan or griddle on medium heat first. Once it’s hot, lower the heat down to low-medium heat. Wait about two minutes. Lightly grease the pan with a small amount of butter.

Use a 1/4 cup measuring cup to pour your batter so you get perfect, evenly sized pancakes. Start pouring from the middle, then continue pouring slowly in a circular motion so that the batter spreads into perfect round shapes.

Allow the pancakes to cook properly! Don’t rush them on high heat, or flip them too early. Let that under-side cook to a beautiful golden brown colour, and when bubbles start forming on top and around the surface (batter side), they are ready to flip.

Thank you for reading 😊😊😊 

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FRIED RICE BOWL|MUSHROOM EGG FRIED RICE| MUSHROOM EGG RICE BOWL| KIDS RECIPE

This is my Kids Favorite Rice Bowl or You could call it as Fried Rice. I use left over rice to make this delicious perfect Fried Rice for My kid as he doesn't eat any curries made with grinding coconut "Randayi" in Konkani. I always have to look for something which doesn't contain masala to make him eat. After Thai Curry, Fried Rice Bowl is his Favorite dish💓

This is a very simple and quick recipe for moms or new moms to prepare for their kids. I use Eggs with Mushrooms/Paneer whatever available on that day. This way I add eggs in his diet otherwise he is not a great lover of eggs😆As a mom I keep experimenting in food options, at last what makes me happy is " when he says yummy" that means he liked the food. He is too small to talk more words so this makes me understand he likes it😊😊

I hope you guys like this recipe and try at your home😊 Lets begin with the recipe:-

FRIED RICE BOWL|MUSHROOM EGG FRIED RICE| MUSHROOM EGG RICE BOWL| KIDS RECIPE

RECIPE: PREPARATION TIME:- 15 minutes

Ingredients:

Scrambled Eggs:

2 Eggs

1tbsp Butter

1/4 tsp Pepper Powder

salt to taste

Mushroom Sauté:

150 gms Mushrooms cut in half

1tsp Red Chilly Powder 

A pinch of Turmeric Powder ( Optional)

Salt to taste

Fried Rice Bowl:

5 Garlic Cloves Minced/Chopped in small size

1tbsp Soya Sauce ( I use Dark Soya Sauce)

1 tbsp Palm Sugar / Brown Sugar

Green Onions/Coriander Leaves/ Cilantro )

Left over Rice ( I prefer left over rice which turns great for preparing any fried rice's) if you do not want to use left over rice you could prepare the rice and cool it down .

1tbsp Olive Oil to cook

Salt to taste

Make Fried Rice Bowl: 

• Scrambled Eggs:  Add butter to the pan, once the butter is melted add eggs. Sprinkle 1/4 tsp Pepper Powder  & salt to taste.  Once you pour the eggs in they will begin to cook immediately. Using a spatula begin pulling the cooked outer edges in towards the center of the eggs. Turn off the heat when the eggs are 90% cooked remove and keep it aside. Perfectly cooked scrambled eggs are moist but not runny, with no crisp or brown edges.

• Sauté Mushrooms-

1.  Marinate the mushrooms adding red chilly powder, Turmeric and salt.

1. Add a tbsp olive oil to the pan, once the oil is heated add marinated mushrooms and stir fry for 3 to 4 minutes or until its cooked. keep it aside. Do not over cook the mushrooms it would become watery)

•  Preparation of Rice BOWL:

1. Take a wide Nonstick Pan, to that add 1tbsp Olive oil, add minced or chopped garlic, once its turns light brown, add cooked rice, immediately add a tbsp Soya Sauce, salt to taste, mix everything until the sauce color gets in to the rice. Also add a table spoon palm sugar to give some sweetness to the fried rice.
2. Now add Scrambled eggs & saluted mushrooms and give a mix.
3. Add Green onions if available and mix/ Garnish with Coriander leaves.

Do try this recipe, Your kid would love it. Thank you for reading.

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Check my Easy Biryani Recipe here

COCONUT COOKIES|| INSTANT COOKIES|| READY IN 20 MINUTES||VALENTINE’S DAY SPECIAL

Life is too short lets enjoy every moment in life. Give love to your loved ones💓 Happy Valentines day Everyone💓💓

On this special day, I baked coconut cookies for the first time and they came out so good. what's better than baking cookies at your own and eat fresh fresh😋😋 They tasted so good and the coconut flavor makes these cookies special.!! 

RECIPE:-

COCONUT COOKIES| INSTANT COOKIES|VALENTINES DAY SPECIAL|KIDS SPECIAL

INGREDIENTS:

1/2 Cup Sugar

1/2 Cup Ghee

1/2 Cup Desiccated Coconut

12 Cup Wheat Flour

1/2 Cup All Purpose Flour

1/2 tsp Baking Soda

2tbsp Milk ( If needed)

Method:

1. Take a bowl, add sugar & Ghee, give a mix. next add desiccated coconut, Flour & Baking powder.

2. Mix well until form a dough using milk. ( Do not add too much milk). I used 2 tbsp milk here. You could keep it in a refrigerator to set for 15-20 minutes)

 3. Cut in to shapes or Take a small portion of dough and roll in to a smooth ball and lightly   flatten. (I used cookie cutter to cut in different shapes so that my kid loves it)

4. Roll it in the desiccated coconut and bake it for 12 to 15 minutes in a pre heated oven at 180 C / 350F. 

( if you are using Kadhai, place the cookies in  ' butter and flour dusted steel plate ' in the pre heated kadhai  and bake for 25 to 30 minutes on low flame or until they changes in to golden color)

 5. Coconut Cookies are ready. If you serve hot it will be soft, so let it cool completely so   that you get the perfect crispy cookies.
 

Tips:

1. Cookie Dough can be kept in the fridge for 20 minute to set ( Optional)
2. After baking cookies cool it down for at least 20 to 30 minutes.
3.  If you want to bake normal cookies, skip the coconut.

I hope you can bake cookies at home by following the instructions, if you still have any confusions please do let me know in comments.

For Potato Patties Recipe Please check below link:

https://akscookbook.blogspot.com/2021/01/potato-patties-kids-snacks-kids-special.html

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Thank you for reading. Happy cooking😊💓

CHICKEN DUM BIRYNAI IN OVEN|| OVEN COOKED BIRYANI|| HYDERABADI STYLE OVEN COOKED BIRYANI

Hi Folks, I have been wanting to blog on my favorite Hyderabad style Dum biryani and finally its happening😍 Its been raining here in Jacksonville and the weather here makes us eat something special. And the pandemic doesn't seems like ending and we have been avoiding going out. But the cold weather is getting better, slowly seeing the days getting longer which allows us to go out for our favorite walk along the lake side and play tennis or pickle ball😃😃

I like rain but not all the time. Here in Jacksonville we see it rains most of the weekends 😆 which is definitely not good to go out with our kid or even beach. So, we enjoy staying at home and baking something delicious. This week, I cooked biryani which is loved by My hubby and kid, not too spicy, a medium spice perfect Hyderabad style Chicken Dum Biryani of my style.

So, all the biryani lovers here is the simple anybody can cook biryani at home recipe💓

I want chicken in my biryani to be perfectly cooked, so I prefer to boil the chicken 70 to 80% prior adding in to Dum. lets quickly start with the recipe. I hope you like it as much we did😊

PEPARATION TIME: 45 MINUTES, SERVE: 4 TO 5 PEOPLE

Ingredients:- 

Chicken Marination:-

1kg Chicken (Medium Pieces)

1- 2 tbsp Red Chili Powder

1 tsp Turmeric powder

1 tbsp Coriander Powder

1 tbsp Garam Masala Powder

1/2 tsp Cumin Powder

2 tbsp Ginger Garlic paste

1tsp Kasuri Methi ( crushed) optional

2 tbsp Shaan Biryani Powder

1 Gren Chillies

1/2 Cup Curd

1 tbsp Salt or to taste

1 tbsp Lemon Juice

2 tbsp Olive or Mustard oil

Brown Onions

 

1 big size onion or 2 to 3 medium size onions thin sliced

 

Rice Preparation

 

1 ½ Cup Basmati Rice (1/2 kg)

Dry spices (Garam Masala)

2 Bay leaves

5-6  true cardamoms/ choti elaichi

5 Cloves/Lavang

1 Star Anise

1 tbsp Jeera Powder/Cumin Powder

1 Tbsp Ghee

Elaichi Powder (I added to get extra flavor to the rice)

Salt  to taste ( I added like 2 Table spoons)

 

Chicken Curry: (To add biryani flavor)

1 Bay leaf

2 Badi Elaichi/ Cardamom

5 4 cloves

3-4 true cardamoms/ Choti elaichi

Dum Process:

Coriander Leaves ( Cilantro) & Mint Leaves enough to layer it on the rice.

Brown Onions

2 Tbsp Ghee

Saffron Strands soaked in 2 tbsp milk

Food Color ( Yellow or Orange)

 

Method:

 

·        Chicken Marination:

 

Marinate the chicken using spices. I prefer to marinate and keep it overnight, if you do not have time you could marinate the chicken for atleast 2- 3 hours.

 

·        Chicken Curry Preparation:

 

Add oil to the pan and add dry spices Like Bay leaf, Badi Elaichi, Choti Elaichi, Cloves, cook it until it leaves nice flavor for about 1 minute. ( This process is to get extra nice flavor to the curry)

 

Add the Marinated chicken. Cook for 15 minutes and keep it aside.

·       Preparation of Brown Onions: Deep fry the onions, Make sure remove the onions from oil as soon they turn light brown. Keep the brown onions ready

 

·       Biryani Rice: Add water in a Steel vessel (preferably use wide bottom steel vessel) to that add spices (refer above) along with Ghee and Salt. 

     Once the water starts boiling, add basmati Rice and cook it for around 7-8 minutes in a medium flame, or to 80%.

     Switch off the Flame. Immediately Use it for layering on chicken which is called Dum Process.

(I have used Soaked Basmati Rice here, soaked for around 15 minutes to reduce the cook time)

Dum process:

To put “Dum”, layer the chicken first, then rice followed by coriander  & Pudina (mint leaves), brown onions, Kesar ( soaked in milk for 20 minutes), add Food color, add ghee and cover it with silver foil.

Preheat the oven at 400C and cook for 15 to 20 minutes.

Biryani is ready to serve.

Notes:

·       Rice and Biryani should be cooked at 80% so that we can cook 100% in oven by Dum procedure.

·       Soak Saffron strands (Kesar) in milk for around 20 minutes so that it leaves its nice orange color.

·       If you don’t have oven you could put Dum using thick wide bottom vessel steel or copper by closing the lid properly.

·       Adding right amount of salt is very important. While preparing rice, salt need be added until the water turns salty so that when we add rice it observes well and tastes perfect.

 

I have tried to write down all the important point here to make it easy for you. If you still have questions please do ask questions in comments.

Video link for the Recipe - Chicken Dum Biryani ( Hyderabadi style)

                           

  

                          

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Happy Cooking 😊😊😊

 

 

 

THAI RED CURRY WITH TOFU & VEGGIES| DELICIOUS RECIPE

During the pandemic time, we had been getting to-go parcel of Thai curry from Thai Restaurants whenever I felt like taking off from cooking. But then I tried this recipe at home, at first I thought My kid may not like it, but you don't believe he loves the curry as much he loves the one from restaurant 😉

With cold weather, nothing is better than diving into a bowl of this hearty yet healthy comfort food that’s layered with flavors. I could just drink the coconut milk-based sauce. The curry is savory, salty, there’s natural sweetness from the sweet onions, carrots, and coconut milk. Thai red curry adds a richer and smoother flavor profile than the Indian Red chilly Powder, so I would suggest you to use the Red curry paste available in the market. 

Its a very easy recipe if you have all the ingredients ready with you.  It would take approx. 20 - 25 minutes to prepare this delicious curry. So, lets begin😊

Restaurant Style Thai Red Curry with Tofu & Veggies

Ingredients: { Preparation time 20-25 minutes}

Tofu Fry:

250 GMS Tofu's cut in Medium pieces

1 tsp Kashmiri red Chilly powder(mild in spice level)

1/2 tsp turmeric Powder

1tbsp Cornstarch

1tsp Salt

1tbsp Olive Oil

Thai Red Curry:

2 to 3 tablespoons coconut oil

1 medium/large sweet/yellow onion, diced small

5 cloves garlic, finely minced

1 tablespoon fresh ginger, finely chopped

1 Thin Sliced Capsicum or Bell Peppers

5 to 6 Half cut Baby Carrots

2- 3 table spoon Thai curry paste  ( In addition I add 1tbsp Kashmiri Red chilly powder to make it medium spicy.

1/2 teaspoon freshly ground black pepper, or to taste (Optional)

1 to 2 tablespoons Palm sugar, to taste

300ml Coconut Milk ( You can use fresh one if available)

Rice ( Basmati Rice) / Roti, optional for serving

{I use these Red curry paste and coconut milk which I get in Walmart Store}

 

Method:

Tofu Fry:-

Marinate Tofu's with the spices and Bake in air fryer for 15 minutes (In between after 7 minutes toss them out so that they cook even and crisper. 

You can do the shallow fry as well, make sure its lightly crisp in texture so that it tastes great in every bite with the curry.

Thai Red Curry:

• Cook coconut milk in a steel vessel and stir when needed, cook it until its nicely cooked or the bubbles come up or starts leaving the oil.

        

• To a large skillet, add the oil, onion, garlic, ginger and sauté over medium-high heat until they turn slightly brown.
•  Add the veggies and cook for 5 minutes.
• Add the red curry paste ( along with 1tsp Red chilly powder), salt, pepper, palm sugar and cook for 3 to 4 minutes.

• Add Fried Tofu's and Give a mix.

                  

• Add coconut milk

                                         

• Cook for 5 more minutes or until bubbles starts appearing, switch off the flame.

• Curry is best served hot with Rice or Roti.      

Please do let me know your experience in comments. Happy & Healthy Cooking😊💓

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Ragi Ladoo| Finger Millet Recipe| Ragi Flour Recipe| Nachni Recipe|

Ragi Ladoo Recipe {Preparation Time 15 Minutes}

Ingredients:

1Cup Ragi Flour/ Millet

1tea Spoon Ghee

1/2 Cup water

1/2 Cup /100 gms Jaggery

1 tbsp Ghee

2tbsp Chopped Cashew Nut

1tsp Cardamom Powder

Method:-

• Add a tsp ghee to the pan and roast Ragi flour for 7 to 8 minutes on a medium flame.
• Transfer the Roasted Ragi flour in to the bowl
• Make a Jaggery Syurp - Addd 1/2 cup water to 1/2 cup Jaggery, heat until the jaggery dissolves. Heat it for 2- 3 minutes and keep it aside
• Heat a small pan  and add 2tbsp chopped cashew nuts, roast it until they turns in to golden brown.
• Now add Cashew Nuts,1tsp Cardamom Powder for adding nice flavor to the ladoos.
• Mix well and combine flour by adding Jaggery Syrup gradually.
• Prepare ladoos of medium size and serve.

Ragi| Nachni Ladoo Video Tutorial:

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