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Paneer – Sweet Potato Gulab Jamun

Paneer - Sweet Potato Gulab Jamun

Paneer – Sweet Potato Gulab Jamun

Wish you all a very happy Diwali.

I finally got to making some dishes for Diwali. My 6 month old was down with cold for last few days and I was really trying hard to keep up with just day-to-day cooking. Since Ishaan is 4 years old, I thought he would have fun during this festival. I had a long list of dishes that I wanted to make, but I am glad I am slowly getting to atleast few of them.

Gulab Jamun is one of my favorite Indian sweets. We usually make these with khova/khoya. I normally make khova at home to make jamuns. But this time I did not have time to make it at home or to run to Indian store to get it. So I decided to try jamuns with paneer, which is readily available in my neighborhood grocery store. I wanted to follow the same recipe but just replace khova with paneer. Then last moment, I decided to add some cooked sweet potato to it to see how it would taste. The result was very soft and tasty jamuns.

Make the syrup
paneer - sp gulab jamun1 paneer - sp gulab jamun2 paneer - sp gulab jamun3Make jamuns
paneer - sp gulab jamun4 paneer - sp gulab jamun5 paneer - sp gulab jamun6 paneer - sp gulab jamun7 paneer - sp gulab jamun8 paneer - sp gulab jamun9 paneer - sp gulab jamun10

Paneer - Sweet Potato Gulab Jamun
Prep time:
Cook time:
Total time:
Serves: 3 dozen (approx)
Deep fried paneer and sweet potato balls dipped in cardamom flavored sugar syrup.
For Jamun
  • 1 cup (8oz or 226g) crushed paneer
  • ½ cup mashed sweet potatoes (around 150g before cooking)
  • ¼ cup all purpose flour
  • ½ tea spn baking soda
  • Oil/ghee for deep frying
For Syrup
  • 2 cups sugar
  • 3 cups water
  • ½ tea spn cardamom powder
  1. Heat sugar and water in a pan till it starts boiling.
  2. Take off the heat and add cardamom powder.
  3. Cook sweet potatoes in pressure cooker.
  4. Peel them and grind to a smooth paste.
  5. Mix paneer, sweet potato paste, all purpose flour, baking soda.
  6. Make small balls out of the mixture. To make sure they don't fall apart, apply some pressure with palms to make sure they stay together.
  7. Heat oil, add 1 tbl spn of ghee to oil.
  8. Deep fry the jamuns, till they are deep brown.
  9. Take them out on a paper towel.
  10. When they are still warm, slide in warm syrup.
Aayi has this great tip. Instead of deep frying in all ghee, she adds just a tbl spn of ghee to a kadai of oil. That gives the aroma of ghee to the deep fried product.
You can add few tea spns of milk to help in grinding sweet potatoes. It is optional.

paneer - sp gulab jamun11

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Sweet Appe with Sooji

Sweet Appe with Sooji

Appe is one of the very popular breakfast loved by adults and kids alike. We make different kinds of appe like urad dal appe, boiled rice appe,  sugarcane juice appe all of which a little planning ahead. My sister-in-law makes these sweet appe with sooji which can be made instantly. This is a nice and quick breakfast when you need to come up with something for breakfast quickly. Grinding or fermentation is not required for these which makes it easier for even beginners. They taste great when eaten immediately.

Mix all the ingredients in a bowl. Make appe.
sweet appe with sooji1 sweet appe with sooji2

Sweet Appe With Sooji
4.0 from 1 reviews
Prep time:
Cook time:
Total time:
Serves: 3-4
Quick and tasty appe made with coconut and sooji.
  • ¾ cup rava/sooji
  • 1 cup wheat flour
  • ½ cup poha(beaten rice)
  • ½ cup jaggery
  • ½ cup grated coconut
  • A pinch turmeric
  • Salt
  • 1 cup yogurt
  • ½ tea spn cardamom powder
  • Oil
  1. Soak poha in yogurt for 20-30mins (if using thick kind).
  2. Mix all ingredients (do not grind. Mix with a spoon) to get to appe batter consistency.
  3. Heat appe pan and make appe.
  4. Serve hot.


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Venkat Chicken Gravy

Venkat Chicken Gravy

Venkat Chicken Gravy

In Object Oriented Programming word, whenever there is clash between names, programmers prefix it with another name to make whole phrase unique. If there is a clash between function names, prefixing with object names them unique in that space. If there is clash between different objects of different classes, concept of namespaces comes to rescue. Prefixing with namespace resolves clashes when it comes to compiling. We do see this at many places in real life too. This generation of people at Kodkani used this so effectively to identify persons when there is such ‘identity crisis’. When my grandfather was alive, at my native there were multiple ‘Ram Annas’ working at different places. The Ram Anna who was working at post office was called ‘Post Ram Anna’. The other Ram Anna who was having shop called ‘Aangadi Ram Anna’(Aangadi means shop in Konkani/Kannada). There were multiple Mukund annas too. The one who lived in Aachari Hittal(an area in Kodkani) was called ‘Achari Hittal Mukundanna’, the other elderly person lived close to barron land and hence was referred ‘Bena vailo Mukundanna’. Such a simple concept was perhaps adopted while implementing compilers later!!

This recipe name must be quite puzzling. But this is how it is referred in my house as this recipe comes from a friend Venkat who is ex-colleague. He generally does not like eating outside his house and had invited us to his house once. This dish was prepared at his house and we liked and asked the name. He said for us chicken means this is it. When we say there is chicken today, it means it is only this chicken. We took recipe from him and in fact from his wife and prepared few times. It was liked by everybody. However as we prepare variety of chicken gravies and for us it is one amongst many gravies, we had to give a unique name – now over the years for us ‘Venkat’s chicken’ means it is this chicken gravy. This new brand was born few years back but recipe was perhaps established one at his place but certainly new to us.

Take the garam masala ingredients.
venkat chicken gravy1

Dry roast all the garam masala ingredients and grind to a powder.
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Take gravy ingredients.

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Fry onions, chilies. Add the chicken.
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 venkat chicken gravy6
Add the spices.
venkat chicken gravy7 venkat chicken gravy8
Add the ground spice. cook for sometime and then coriander leaves.
venkat chicken gravy9 venkat chicken gravy10

Venkat Chicken Gravy
5.0 from 3 reviews
Prep time:
Cook time:
Total time:
Serves: 4-5
Chicken is cooked in a flavorful gravy prepared by grinding fresh spices and coconut to make this spicy and tasty chicken gravy.
  • ½ kg Chicken
  • 1 cup grated Coconut
  • 2 tb spns Ginger garlic paste(we always prepare paste fresh and never use readymade paste)
  • 1 chopped medium sized onion
  • 5 Green chillies
  • 2 tbl spns Red chilli powder
  • ¼ tbl spn Turmeric powder
  • 4-5 strands Coriander leaves
  • Salt
  • 4 or 5 tbl spns Oil
For Garam masala powder:
  • 4 tea spns Coriander seeds
  • 1 tbl spn Poppy seeds
  • 2 pieces 2 inch Cinnamon
  • 5 Cloves
  • 2 Cardamom
  • 2-3 Peppercorns
  1. Heat 4 tbl spoons of oil in a pan.
  2. Add chopped onion and slit green chilies, shallow fry them.
  3. Add cleaned and washed fresh chicken to bowl. Fry for 10 minutes under light flame
  4. Add salt, turmeric powder, stir it and leave for 5 minutes.
  5. Add Ginger-garlic paste, chilly powder.
  6. Cook it for 5 minutes.
  7. Add water as per gravy requirement (until chicken pieces are immersed in water upto another ⅓rd of content, as gravy thickens later)
  8. Cook until water gets bubbles.
  9. Dry roast Garam masala ingredients mentioned above along with grated coconut and make powder. Add to the mixture above.
  10. Add salt and bring to boil.
  11. Add chopped coriander leaves.
  12. Cook it for 5 minutes and stop the flame (once the gravy turns thick).
  13. Serve with bread or rotis.
We always prepare ginger-garlic paste fresh and never use ready-made paste. We feel that gives a better flavor.
If you like to have slight variation, try adding Gongura leaves to get different taste and flavor. You may want to soak few Gongura leaves in hot water for few minutes, blanch and rinse them with normal water and add, while preparing this dish.
Add coriander leaves.
However this is not part of Venkat’s recipe and we did not want to dilute ‘brand Venkat’.


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Magge salli

Magge Salli

Magge or moggem is a special kind of cucumber. It is widely used in cooking at our place. In Bangalore, it is sold as Mangalore Southekayi (cucumber), this is called Dosakaya in Telugu. This is usually cooked before consuming, but there are few recipes where tender magge is eaten before cooking. These sundried cucumbers or magge salli are very popular among Konkanis in our area. Tender magge which are called magge murto are used for this dish. Once the pieces are sundried with all the spices, they are served like pickle. They have a nice crunch to them. We used to make these very frequently when we grew magge in our backyard. These days were buy tender ones from sante (farmer’s market). These stay good for a week or so.

Cut magge and apply salt and sundry.
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Apply the spices and sundry again.
magge salli7

Sundried Mangalore Cucumber (Magge Salli)
Prep time:
Total time:
Spices are added to tender magge/Mangalore cucumbers and then sundried to make these crunchy magge salli.
  • 4 cups Mangalore cucumbers (magge/moggem)
  • 1 tea spn chilli powder
  • ⅛ tea spn asafoetida powder
  • 1 tea spn salt
  1. Remove the seeds from magge. Do not remove the skin.
  2. Cut the magge into 3x3 inch pieces.
  3. Add and mix salt to the pieces.
  4. Sundry under very hot sun for 1-2 days (till they are half dried).
  5. Make a paste of chilli powder, asafoetida with just few drops of water.
  6. Apply the paste to half dried magge pieces and sundry them again for 2 days.
  7. Store in air tight container.
Do not dry them for too long, otherwise they become very chewy. Sundry only till the water content is gone and they look kind of dry



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Blue Princess Cake

Blue Princess Cake

Blue Princess Cake

My friend’s beautiful daughter turned 6 years old over the weekend. I asked my friend if I could bake a small cake for her. Initially I thought of baking just a simple cake. Then last week, I thought I would decorate it into a Princess. I had seen that she enjoys Frozen movie. Then I found some Princess cakes onlines, with blue dress which looked so beautiful. So I decided to go with blue dress. The blue Princess cake, I think it came out very well. Someone asked me which princess it was based on, since it had the bindi, I really did not base it on any princess characters, it was just that I really wanted to make it a light blue cake. I added the bright yellow flowers for the extra pop of colors.

The cake was Simple egg cake. The frosting was creamcheese-buttercream frosting. The doll is plastic. It was a 4 inch doll. Since the doll was kind of small, I thought of keeping it on a oval shaped cake. It gave the much needed height to the cake. Before frosting the cake, I cut each piece horizontally and applied a thick layer of frosting in between to give extra taste to the cake. I have seen many Princess cakes where a dressed doll is used as the insert. That may be something I will keep in mind for future. For now, I really enjoyed making the whole dress.

Pictorial :
blue princess cake3 blue princess cake4 blue princess cake5 blue princess cake6

Some more closeups of cake
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blue princess cake1
blue princess cake8
blue princess cake7

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Baked Vegetable Patties

Baked Vegetable Patties

It was around 3 years back, we had arranged a baby shower for a friend. I decided to make ragda pattis and when I started to cook, I realized it would take me forever to pan fry all those pattis. So I baked them. Everyone enjoyed it and they did not know it was baked at all.

baked vegetable patties11

When Ishaan was born, many of my blogger friends also had their first kids. So one mommy blogger created a FB group and we all joined. When all the babies grew up and became toddlers, we started discussing about food. My friend Sia from Monsoon Spice shared a veggie finger recipe. I loved the idea of adding vegetables. Ever since then, instead of ragda pattis, this baked vegetable patties served like a chaat has become a regular at my home. The bread crumbs crisp up when baked, so it tastes amazing served just out of oven. I keep everything ready and bake it just before my guests arrive. I have made this many times for get togethers and it is always a hit.

Take all ingredients (except bread crumb) and mix well.
baked vegetable patties1 baked vegetable patties2 baked vegetable patties3 baked vegetable patties4
Make balls and roll in bread crumbs. Top with a little oil and bake.
baked vegetable patties5 baked vegetable patties6 baked vegetable patties7Take all chutney ingredients and grind.
baked vegetable patties8 baked vegetable patties9Mix chaat masala and salt with onion.
baked vegetable patties10

Baked Vegetable Patties
Prep time:
Cook time:
Total time:
Serves: 3-4
Patties loaded with vegetables, spices and then rolled in bread crumbs and then baked till crispy. They are served with a sweet and sour chutney and sev.
For Patties
  • 1 cup mashed potatoes
  • 1 and ½ cups boiled vegetables (green peas, corn, carrots etc)
  • 1 tea spn garam masala
  • ½ cup chopped onion
  • 1 tea spn ginger-garlic paste
  • ½ tea spn chilli powder
  • 2 tbl spn chopped coriander leaves
  • ½ cup bread crumbs
  • Oil
  • Salt
For Chutney
  • 4-5 dates
  • 2-3 green chillies
  • ½ cup coriander leaves
  • 2 tbl spn mint leaves (optional)
  • 1 tbl spn chopped ginger
  • 1 tea spn cumin seeds
  • 1 tbl spn jaggery(optional)
  • 1 tbl spn tamarind or 1 tea spn tamarind extract
  • Salt
For Topping
  • ½ chopped onion
  • ½ tea spn chaat masala
  • Salt
  • Sev
  1. Preheat the oven at 350F for 10mins.
  2. Take potatoes, vegetables, onion, spices, ginger-garlic paste, salt, coriander leaves in a big bowl and mix.
  3. Make small balls from the mix.
  4. Roll the balls in bread crumbs.
  5. Slightly flatten them.
  6. Line them on a greased baking sheet or cast iron pan (Instead of greasing the baking sheet, it can be lined with parchment paper to avoid sticking).
  7. Keep patties on the baking sheet/cast iron pan.
  8. Top each with a little oil (helps in crisping, optional)
  9. Bake at 350F for 15mins then turn them upside down and bake for another 20mins.
  10. Serve with ketchup or as a chaat (I prefer serving as chaat) as mentioned in next steps.
Serving as chaat
  1. Grind all ingredients of chutney.
  2. Mix onions with salt and chaat masala.
  3. Serve patties with chutney, onions and sev.

baked vegetable patties12

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Chicken Curry with Onion – Tomato paste

Chicken Curry with Tomato - Onion Paste

Chicken Curry with Tomato – Onion Paste

My brother and his family hired a cook two years back, after they had a baby. Since my brother is a great cook himself (and a hard critic), when he says something I feel like I should taste it immediately. Few months back he said he likes the chicken dishes prepared by his cook. Then when my parents were visiting them, they noted down the recipe of few of the dishes. This chicken curry with onion-tomato paste  is one of them. It is very simple to make and tastes delicious. By the way, I have run out of ideas for recipe names!.

Make a paste of onions, green chilli and tomatoes.
chick curry with tomonion4
Heat oil and add whole spice.
chick curry with tomonion1
Add onions, ginger garlic paste and cook. Add marinated chicken.
chick curry with tomonion2 chick curry with tomonion3
Add spices and beaten yogurt.
chick curry with tomonion5 chick curry with tomonion7
Add chili powder, paste.

chick curry with tomonion8 chick curry with tomonion6

Cook till done.

chick curry with tomonion9

Chicken Curry with Onion-Tomato paste
Prep time:
Cook time:
Total time:
Serves: 4-5
A spicy chicken curry made with a base of raw onions and tomato.
  • ½ kg chicken
  • 1 and ½ cups onion
  • 1 cup tomato
  • 1 cup yogurt
  • 1 tea spn garam masala
  • 3 green chillies
  • 1 tea spn chilli powder(optional)
  • 4 cloves
  • 2" cinnamon
  • 1 bay leaf
  • 2 cardamom
  • 2 tea spns ginger-garlic paste
  • A pinch turmeric
  • 4-5 strands coriander leaves
  • Salt
  • Oil
  1. Add ginger-garlic paste, turmeric, a little salt and 2 tbl spn yogurt to chicken pieces and keep it aside for 30mins.
  2. Heat a little oil and add cloves, cinnamon, bay leaf, cardamom. When a nice aroma starts coming, add ¾ cup onions, 1 tea spn ginger-garlic paste to it and fry till translucent.
  3. Now add the chicken and fry for few minutes. add garam masala and salt. Mix well.
  4. Make a paste of ¾ cup onion, green chillies, tomato to a paste and add it to chicken pieces, mix well.
  5. Beat the yogurt well and pour it in chicken. If necessary, add the red chilli powder.
  6. Cover and let it cook till chicken is completely done (you can cook in pressure cooker, I just cook on stovetop).
  7. Garnish with coriander leaves(optional). Serve hot.
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Spicy Drumstick Fry

spicy drumstick fry
I  recollect a colleague of mine from Northern part of India telling that in their menu,  he had never seen drumstick. When he along with his friends hired a cook, he prepared a drumstick curry with rotis. These bunch of friends apparently told cook, if at all you prepare anything with this vegetable, we are going to find replacement for you. I pity – not the cook but this bunch of friends as they fail to explore potential of drumsticks. One can make several dishes out of drumsticks. They are healthy and tasty. This spicy drumstick fry is invention of my wife – Its simple, quick to prepare, healthy and tasty. A typical side dish that fits well in today’s fast paced life. If there are kids in family, they have strange liking for drumsticks and nothing like it.

Pictorial :
Cut, peel drumstick and put it in water. Cook them with a pinch of salt.
spicy drumstick fry1
Heat oil, add seasonings and all spices.
spicy drumstick fry2spicy drumstick fry3
Add the cooked drumstick and mix.
spicy drumstick fry4 spicy drumstick fry5

Spicy Drumstick Fry
Prep time:
Cook time:
Total time:
Serves: 2-3
A simple spicy and healthy sidedish prepared with fresh drumsticks
  • 2 drumsticks
  • 2 tea spns coriander powder
  • 1 tea snp chilli powder
  • ½ tea spn turmeric powder
  • Pinch of asafoetida
  • 8-9 leaves curry leaves
  • 1 tsp mustard seeds
  • Oil
  • Salt
  1. Cut drumsticks approximately in two inch pieces. It’s a good practice to make incision and peel off from other side. Soak these drumstick pieces in water for around 10 minutes to remove the
  2. bitterness.
  3. Take out these drumsticks and discard the water. Cook drumsticks in water with pinch of salt for around 10 mins. Discard water and keep it aside.
  4. In a pan, heat oil. Add mustard seeds, curry leaves, allow them to splutter. Add asafoetida, chilli powder, turmeric, coriander powder and salt. Fry for 2 mins on low flame. Ensure nothing gets burnt.
  5. Add cooked drumsticks to this and fry for another 5 mins. 2 tsps of water can be added so that spices are coated evenly to the drumsticks.
  6. Serve the spicy drumsticks with hot rice as side dish.



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Flower Shaped Savory Decorative Bread

Flower Shaped Savory Decorative Bread

Flower Shaped Savory Decorative Bread

Our food habits have changed so much after we had kids. V and I grew up eating rice for lunch and dinner. But when Ishaan turned one, he preferred chapatis over rice. So I started making chapatis regularly. But we still had rice every day. Now after Ayaan was born, I had to come up with dishes that did not take a lot of manual work. We have started eating more salads, burgers (homemade, healthy ones), pastas, grilled fish/chicken etc, anything that saves me time. Sometimes dinner is ready in less than 30mins. There are two days a week when Ishaan does not have any classes in the evening when I can make chapatis or spend a little more time in kitchen. While trying to come up with more easy recipes, I realized making bread was actually much easier compared to making chapatis. Most of the hard work is done by my KitchenAid stand mixer. I just have to shape it and bake in oven. So I am making sure atleast one day of the week we eat pizza or bread. That is how it started and now I am totally into bread making!. My latest creation was this pesto filled flower shaped savory decorative bread.

Pesto Filled Flower Shaped Bread16

From last few months, I was noticing amazing breads baked by Finla and Aparna. I finally asked Finla about these breads and she pointed me to the FB group We Knead to Bake started by Aparna. Here the members bake one bread every month, Aparna posts the recipe every month and everyone bakes it and posts it on a set date. It was just the thing I was looking for. I requested to join the group and Aparna was very kind to accept it. This month the members were asked to bake a savory decorative bread. I googled for ideas and this nutella bread caught my attention. It looked so beautiful and easy to make. I used store bought basil pesto instead of nutella because my child loves basil pesto.

Pesto Filled Bread - Savory Decorative Bread
3.7 from 3 reviews
Recipe type: Savory Decorative Bread
Prep time:
Cook time:
Total time:
Serves: 2 breads (serves 3 each)
A savory decorative bread that is layered with basil pesto and mozzarella cheese. It is full of flavors because of pesto between all the layers
For bread
  • 2 and ½ cups wheat flour (atta)
  • 1 and ½ to 2 cups all purpose flour
  • 2 cups water
  • 1 packet (2 and ¼ tea spns) active dry yeast
  • 1 tea spn honey
  • 2 tea spns olive oil
  • Salt
For Stuffing
  • Butter
  • ½ cup basil pesto (or any strong flavored chutney)
  • ½ cup grated mozzarella cheese (optional)
  • Cherry tomatoes (optional)
  1. Microwave water for about 20 secs (or just heat it up till it is lukewarm).
  2. Add honey and active dry yeast and keep it aside for about 10mins till the yeast activates (the mixture becomes frothy).
  3. Add salt, olive oil and wheat flour. Mix till all the wet ingredients are incorporated into flour.
  4. Now add all purpose flour, ½ cup at a time till it forms a uniform and non sticky dough.
  5. Take a tea spn oil in a bowl, keep the dough and swirl it around to coat the dough.
  6. Cover with a damp towel and keep it aside for around 1 hr till dough is doubled in volume.
  7. Punch down the dough and cover it back.
  8. After around 1 hr, it would have doubled again.
  9. Punch it down and knead it to make a smooth ball.
  10. Preheat the oven at 350F.
  11. Cut into two equal parts. Save one for later.
  12. Make 6 equal balls from one half. Roll each ball into a 8-9" disc.
  13. Take one disc, spread pesto and mozzarella cheese on pesto.
  14. Keep the next disc on top. Spread pesto and mozzarella cheese on top.
  15. Repeat till all discs are done.
  16. Cut and decorate as shown in pictures (or refer video).
  17. Mark a round in the center. A glass can be used to do this.
  18. Then with a sharp knife, make 16 cuts from the circumference of the circle to the edge like shown in picture.
  19. Carefully lift two adjacent pieces and twist them in opposite direction. Then stick the ends together.
  20. Top with cherry tomatoes.
  21. Cover the bread with damp towel and leave it aside to rise for another 45mins.
  22. Brush with butter or eggwash (eggwhite + little water) and bake at 350F for about 30mins or till bread is baked through.


Pesto Filled Flower Shaped Bread17

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eggless cardamom cake

Eggless Cardamom Cake

Some of my friends surprised us on our anniversary last month with a cake. It is such a great thing to take out some time from our busy schedule and have fun with friends, at the same time making someone feel very special. One of my friends had her birthday last week. We decided to surprise her by showing up at her place with a cake and food. Since she is a  vegetarian, I decided to bake an eggless cardamom cake.

I am little bit intimidated by eggless cakes. I usually bake cake with eggs, somehow I feel the eggless cakes become more dense. Whenever I have to bake an eggless cake, I usually bake date cake. I have baked this for my friends many times, so I wanted something different. When I was looking for the recipe, I came across Madhuram’s eggless vanilla cake. It looked very interesting. from there, I got to the original recipe from AllRecipes. I followed that version mostly with some minor modifications. As mentioned in many comments there, I used cake flour – all purpose flour + corn starch mixture. I replaced vanilla with freshly ground cardamom. The aroma of the cake was divine. When it was baking, my entire apartment filled with  sweet cardamom aroma. The cake was not too fluffy like a cake with eggs, but it was soft and very tasty. I added a layer of strawberry jam in between two layers of cake for some extra taste.

eggless cardamom cake13
I used cream cheese – butter frosting to decorate the cake. Instead of using the whole milk, I added cream. I also added a pinch of  cardamom powder to the frosting. The frosting tasted so great and went well with the cake. I made the chocolate flowers and leaves using modeling chocolate. The recipe and  method to make the modeling chocolate and roses can be found at Veena’s art of cake. (OMG, I am in love with that site, just check out all her tutorials!. I have learned so much from her in last few weeks). I mixed some of that melted modeling chocolate and mixed with frosting to write Happy Birthday on the cake.

eggless cardamom cake11

My friends loved the cake. My efforts paid off. A big hats off to my 4 month old to let me work on the cake!.

Pictorial :
Peel and powder cardamom. Sieve together all purpose flour, corn flour, baking soda and baking powder.
eggless cardamom cake1eggless cardamom cake2
Take butter, orange juice, condensed milk and cardamom. Beat well to mix. (It is a good idea to beat butter first and then add other things to avoid splattering!). Then slowly add the flour mix a little at a time and mix well.
eggless cardamom cake3 eggless cardamom cake4
Add the batter in a greased pan. The batter is pretty thick, but it will bake beautifully. Bake in preheated oven.
eggless cardamom cake5 eggless cardamom cake6
Let the cake cool and then cut horizontally. Spread some strawberry jam in between(optional).
eggless cardamom cake7 eggless cardamom cake8
Keep the top layer. Make the icing and decorate the cake (optional step).
eggless cardamom cake9eggless cardamom cake10

Eggless Cardamom Cake
Prep time:
Cook time:
Total time:
Serves: 8
A very fragrant eggless cardamom cake, that is flavored with Orange juice and freshly ground cardamom
  • 2 and ½ cups cake flour (see notes below)
  • 2 tea spns baking powder
  • 1 tea spn baking soda
  • 1 can (14oz) sweetened condensed milk
  • 1 cup orange juice
  • ⅛ tea spn freshly ground cardamom powder
  • 1 cup butter (I used salted butter)
  1. Preheat oven at 350F for about 10mins.
  2. Grease a baking dish with butter and flour, keep aside.
  3. Sieve together dry ingredients - cake flour, baking powder, baking soda and keep aside.
  4. Take condensed milk, orange juice, cardamom powder, butter in a bowl and beat till mixed.
  5. Add the flour mixture a little at a time and mix till combined.
  6. Bake at 350F for about 40-45mins till a tooth pick inserted in the center comes clean.
I did not have cake flour. So I made it at home. Take 2 and ½ cups all purpose flour and take out 5 tbl spns from from it. Add 5 tbl spn corn starch to it. I used a 8" pan which became a tad smaller. 9" pan as specified in original recipe would be perfect

eggless cardamom cake12

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