Tag Archives: tamil xmas recipe

Dec9

Wheat Coffee Cake with Walnuts (Eggless, Milkless, Butterless)

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As most of us are looking out for healthy recipes, but like to have desserts especially when it comes to cakes, who say no? So thought of making a healthy cake, this resulted in my vegan Coffee Cake with walnuts. Already I shared my Coffee Cake with Nutty crunch and this cake is very special and completely different from that as it has no eggs, no butter, no sugar, and no milk and prepared with wheat flour/atta.

This cake is very healthy dessert and good not only for weight watchers, but also for diabetes people. Also this tastes yum, and has the soft and fluffy texture which would be liked by everyone. Enjoy your winter by giving a try to this healthy and delicious Vegan Coffee Cake. Let me share the recipe…

CLICK HERE for more baking recipes.

Awwww. Its Friday, taking my cake to Fiesta Friday #149 hosted by Angie@thenovicegarderner.

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Vegan Coffee Cake with Walnuts


Ingredients:

  • Wheat flour / Atta – 1 ½ cups
  • Baking powder – 1 tsp
  • Cinnamon powder – ½ tsp
  • Salt – ½ tsp
  • Walnuts – ½ cup
  • Oil – 1 cup
  • Black Coffee – 1 cup
  • Lemon Juice – 1 tsp
  • Organic Brown Sugar – 1 cup

Making of Vegan Coffee Cake with Walnuts –

Preparation:

  • Sieve the wheat flour, cinnamon powder, salt and baking powder, all together in a bowl. Keep it aside.
  • Crush or finely chop the walnuts to pieces and keep it aside.
  • Take a wide mouth bowl, pour oil, black coffee, lemon juice and add the organic brown sugar, mix it well until the sugar is completely dissolved.
  • Take 2 tsps of sieved flour and keep it aside.
  • Add the leftover sieved flour to the black coffee mixture, little by little and fold them well without any lumps.
  • Meanwhile preheat the microwave to 180 degree C and grease the cake tray.
  • Add the walnuts to the reserved sieved flour and mix it well. Make sure that the walnuts have got coated well with the flour.
  • Add walnuts along with the flour to the cake batter and mix it well. Refer the above video for the consistency.
  • Transfer the cake batter to the greased tray and bake it for 5 to 10 mins or until a tooth pick inserted in the centre of the cake comes out clean at 180 degree C.
  • Once baked, let the cake rest for 5 mins and transfer the cake to a plate.

Serve hot or at room temperature or chilled. Perfect for a tea-time or perfect for brunch with a scoop of ice cream.

Dec24

Nei Inippu

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Nei Inippu is one of the traditional and authentic dish prepared for Christmas in my Home Town (Tuticorin). I like this dish to the core, my neighbors prepare and share this with us for Christmas.

This is made up of rava, ghee/clarified butter and sugar with a pinch of shajeera and few cardamom pods. It takes time to get set after preparation almost 6 to 7 hrs. But my kids gave only an hour to get set and then started having it. Let us move on to the recipe…

Nei Inippu

Nei Inippu

Ingredients:

  • Rava / Semolina – 1 cup
  • Sugar – 2 cups
  • Grated coconut – 1 cup
  • Cardamom pods – 2 nos
  • Shajeera (cake seeds) – ¼ tsp
  • Ghee/Clarified butter – 2 tbsp
  • Salt – a pinch
Rava/Semolina getting roasted in ghee/clarified butter
Grated coconut getting roasted in ghee/clarified butter
Grated coconut, crushed cardamom pods and shajeera in sugar syrup
With rava/semolina
Getting cooked
With ghee/clarified butter
Getting cooked
Greased plate
Thick conistency
Getting set
Got set
Nei Inippu

Preparation:

  • Heat a tsp of ghee/clarified butter in a non-stick pan, add in the rava and roast until it starts turning golden brown. Transfer it to a plate and keep it aside.
  • Heat a tsp of ghee/clarified butter in a non-stick pan, add in the grated coconut and roast until it starts turning golden brown. Transfer it to a plate and keep it aside.
  • Crush the cardamom pods and keep it aside.
  • Take the 2 cups of sugar with 4 cups of water in a non-stick kadai, and keep in medium flame, keep on stirring every once in a while until it comes to thick consistency takes about 10 mins.
  • Now add in the roasted coconut along with the crushed cardamom, pinch of salt and ¼ tsp of shajeera. Keep on stirring once in a while until the coconut gets well blend with the sugar syrup or for 5 mins.
  • Grease a plate with a tsp of ghee and keep it aside/
  • Reduce the flame to low, and add in the roasted rava/semolina little by little and keep on stirring (be sure no lumps are formed).
  • Keep on stirring continuously for almost 15 mins or until the rava/semolina gets cooked.
  • Add in a tbsp of ghee/clarified butter and continue stirring until it leaves the sides and becomes thick.
  • Transfer the rava/semolina to the greased plate and spread it with a spoon.
  • Slice into pieces with a knife and let it set, it takes almost 6 to 7 hrs.
  • Take off the pieces gently and store it in an air-tight container.
Jul31

Yoyo Biscuit / Custard Biscuits

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Long ago I got this recipe in a Cookery show by Chellam Gopalakrishnan, I love all her recipes, from the way she describes the making of the dish, and one could feel her love, dedication towards food. I started baking frequently only after watching her cookery programs. This one was my family’s favourite biscuit from my hands. I bake this very often, since it’s very easy to bake and needs very less ingredients.  A perfect tea time snack. Let us move on to the recipe…

As it’s Friday, I am taking it to Fiesta Friday #79 hosted by Angie@thenovicegarderner.

Yoyo Biscuit / Custard Biscuit
Yoyo Biscuit / Custard Biscuit served with Black Coffee
Yoyo Biscuit / Custard Biscuit

Ingredients:

  • Butter – 200 gm
  • All purpose flour / Maida – 200 gm
  • Powdered sugar – 100 gm
  • Custard powder – 60 gm
  • Salt – a pinch

Making of Yoyo Biscuits / Custard Cookies –

Preparation:

  • In a bowl, sieve all purpose flour/maida and custard powder.
  • Bring the butter to room temperature.
  • Add in the powdered sugar to the flour and mix it well.
  • Add in the butter and stir it well with your hands, until it comes to the folding consistency.
  • Leave it to rest for 5 mins.
  • Preheat the oven to 180 degree C.
  • Grease a baking tray with butter and dust it with all purpose flour.
  • Now divide the dough into small portions and roll them to small balls and flatten with your hands.
  • Place the biscuits one by one gently and continue baking at 180 degree C for 4 mins or until it starts browning.
  • Leave it to cool (room temperature) in the tray for 10 mins.

Serve hot with Coffee, tea or milk. A perfect tea time snack for kids.

Sieved Flour
Stirred
With butter
Rolled to small balls
Getting flatten
About to bake, in a greased tray
Yoyo Biscuit / Custard Biscuit
Yoyo Biscuit / Custard Biscuit / Custard Cookies

Note: Store it in air-tight container for a week.   Also check out my other baking recipes: https://madraasi.com/recipes/baking/