PRESSURE COOKER CAKE

Easy Home Made Cake

Type of Meal

Bakery ( Simple Cake )

Preparation Time : 20 minutes

Cooking time : 40 minutes

Ingredients

Plain flour (maida) - 1 and 1/2 cup

Powdered sugar - 1 cup
Egg - 1
Refined oil or plain butter - 1/2 cup
Baking soda - 1 teaspoon
Milk - 1 cup
Vanilla essence - 1 teaspoon

Method

Mixture Preparation ( Batter )

1. Beat the egg very well until it becomes lighter and looks like double the original quantity. (As
you do while making omlete )
2. Mix sugar and oil together and stir them pretty hard till the mixture becomes light and fluffy.
3. Add the beaten egg to this mixture. Mix well to blend all ingredients thoroughly.
4. Now prepare a mixture of plain flour (maida) and baking powder and sieve it to avoid any
lump.
5. Now gradually add this maida mixture, to the batter prepared by mixing sugar, oil and egg.
Note: As you stir the mixture, it will become dense. Add some milk in small amount to make it
smooth. Keep on repeating the process of adding maida and then milk as required, till batter is
well blended (It should look fluffy/ soft).
6. Add Vanilla essence to the batter and again blend thoroughly.

Cake Preparation

7. Grease the baking tin (or cake tin) with oil and dust it by sprinkling maida over greased
surface evenly.
Note: Use baking tin of 6 inch in diameter, so that it can easily get into the pressure cooker.
8. Pour the mixture into the greased baking tin.
Note: Baking Tin should be made of Aluminium
9. Heat the presure cooker on high heat for 2 minutes.

Caution: If baking tin comes into direct contact of the base of cooker, it can harm ( overbake )
the cake.
Remedy: Use cooker container which has big holes in it. You can put the baking tin on that
container and then put it inside the presure coker. Even if you do not have the cooker container
cake can be made, but there is a big chance of getting its lower part overbaked

10. Now put the cake tin containing the cake batter, inside on cooker dish.( Do not put water
inside the pressure cooker)
11. Close the cooker lid and do not put the whistle on the lid.Lower the flame from high to low
after 2 minutes.
12. Let it cook for 40 minutes, then switch off the heat. Do not open the lid immediately.

Cooked Cake Testing

13. After 10 minutes open the lid to check whether the cake is done. Put a skewer inside the
cake. (Skewer - a long thin pointed piece of metal or wood, used to test whether something is
completely cooked )
14. If the mixture will not stick on it, means that cake is done.
15. Serve.

Tips:

How to Make Simple Tea Cake

By meso, eHow Member

I want to do this!
simple tea cake

User-Submitted Article

This kind of cake is very easy to make. It can be made in 45 minuites.Perfect for tea parties, as a
snack, and with soft drinks .You do not have to prepare a lot before making it, yet you do not have to
plan for it. All things you will need are available in your kitchen daily!!
Difficulty: Easy

Instructions
Things You'll Need:

 4 eggs.
 1 table spoon vanilla
 1 cup of sugar.
 1 cup of milk.
 1 cup of corn oil.
 1 tablespoon baking powder.
 flour.

1. 1

Preheat the oven to 300F.

2. 2

In a big bowl whisk eggs,vanilla, and sugar until the mixture become creamy.

3. 3

Add 1 cup of milk and stir until the sugar dissolve.

4. 4

Add 1 cup of corn oil and stir until the it combine with the sugar and the milk mixture.

5. 5
Add flour gradually and stir until you get a smooth batter.

6. 6

Add 1 table spoon of baking powder and combine it with the batter.

7. 7

Grease your pan , pour the batter in to the pan, and put it in the oven for 30-35
minutes.

8. 8

Cool down and you can put some chocolate on it.Enjoy.

Read more: How to Make Simple Tea Cake | eHow.com

http://www.ehow.com/how_5023900_make-simple-tea-cake.html#ixzz14PT6bqVI

Anapakaya Sengapappu Kura ~ Bottle gourd-Channa dal

curry
Bottle gourd-Channa dal curry

Last week, while leafing through a handwritten recipe file, I unearthed a notable recipe that
involves Sorakaya aka bottle gourd. Time had come to re-create it and savor the forgotten taste.
Channa dal and cubed bottle gourd are slowly simmered in a tamarind based masala gravy until
soft on bite. Deliciously tangy with a faint whisper of sweetness, the curry made for a hearty
meal with rotis.

Anapakaya Senaga Pappu Kura Recipe

Prep & Cooking: 35-40 mts

Serves 4-5 persons

Andhra

Ingredients:

2 cups peeled and cubed tender bottle gourd

1/2 cup chana dal/senaga pappu, wash and soak in water for 30 mts

1 onion, finely chopped

few curry leaves

2 tomatoes, finely chopped

2 green chillis

1 tsp ginger garlic paste

1 tsp coriander pwd

1 tsp red chilli pwd

small lemon sized tamarind (soak in a cup of warm water and extract)

garam masala pwd (2 cloves, 1 cardamom, 1″ cinnamon stick)

coriander leaves for garnish

1/2 tbsp oil

1 Heat oil in a cooking vessel, add the green chillis, curry leaves and chopped onions and saute
till the onions turn transparent.
2 Add the ginger garlic paste and saute for 4 mts. Add salt, chilli pwd and coriander pwd.
Combine. Add the cubed bottle gourd, combine and place lid. Cook on medium flame for 7-8
mts, stirring in between.
3 Add the soaked channa dal along with 2 1/2 cups of water and bring to a boil. At this stage add
the chopped tomatoes and cook for 12-15 mts with lid. Add the tamarind extract and cook
without lid till the dal turns soft but holds shape. Add garam masala and combine.
4 Garnish with coriander leaves. Serve with rice or rotis.
Andhra Masala Vada Recipe
Makes 12-15 small vadas

Ingredients:
1 cup channa dal / kadala paruppu / Bengal gram
A few shallots or 1 small onion, chopped fine
1/2 tsp jeera / cumin seeds
3 green chillies, cut into thin circles
1" piece of ginger, grated
2 pods of garlic, minced
1/2 tsp garam masala powder
A few curry leaves (I added lots!)
Salt to taste
Oil

How I Made It:

Soak channa dal for atleast 2 hours. Drain and grind to a coarse mixture with all other ingredients. I
leave some whole dal out while grinding and then add them on to the mixture before shaping, so that
there's a bite in the vada. Make sure you add as little water as possible, in fact, a few drops should be
sufficient, if at all you need it.

Shape into small discs and deep fry. I made these in the paniyaram pan that I use for pakoda and other
fried goodies.

Gongura Pachadi
Adapted from Cooking with Pedatha

Ingredients:
8 cups tightly packed gongura leaves / pulicha keerai / sorrel leaves (discard thick stems and retain the
tender ones)
3/4 cup gingelly / sesame oil
Salt to taste

For 1st tempering:

1 tsp mustard seeds
1/2 tsp fenugreek seeds
8 dry red chillies
4 green chillies
A few curry leaves
1/2 cup chopped coriander leaves
1 tsp hing powder / asafoetida powder / perungaayam

The 2nd tempering:

1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
2 red chillies
1/4 tsp hing powder / asafoetida powder / perungaayam
8 flakes of garlic

How I Made It:

1. Heat 1/2 cup oil and add the gongura leaves. Cook well for about 30 mins until the leaves shrink to
almost nothing and all the water has evaporated. The leaves will have a cooked/fried consistency.

2. In another pan, heat 2 tbsp oil for 1st tempering. Add mustard seeds and when they pop, add the
fenugreek seeds. Remove from fire and let the fenugreek brown. Then add the red chillies and as they
turn shiny, add the remaining ingredients for the 1st tempering.

3. Grind the above mixture into a course paste with salt without water. Then add the cooked gongura
and grind some more, but not into a fine paste.

4. Heat remaining oil for 2nd tempering and add the mustard seeds. When they pop, add the fenugreek
seeds and lower flame. When they turn brown, add the garlic and red chillies. As the chillies turn shiny,
add the asafoetida. Garnish the ground pachadi with this tempering and mix well.
Serve with warm steamed rice and melted ghee. I prepared an all-Andhra-dishes lunch  recently and this
Gongura Pachadi was part of that. Other recipes following soon.

Oh and btw, let me know when you are back from heaven after eating this!

September 11, 2007

This is my favorite vegetable dish with white rice and rotis too. Here is my recipe:

Bhindi Tomato Curry:

Prep time : 10 minutes
Cooking time : 30 minutes
Serves : 3
Cuisine : Andhra

Ingredients:
1 lb tender chopped bhindi
3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustards
1 medium finely chopped onion
few curry leaves
4 green chillies (slit them length wise)
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 medium size finely chopped tomatoes
salt as per taste
finely chopped coriander leaves for garnish

Method:
1. Chop the ladyfingers, onion, green chillies, tomatoes and keep aside.
2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add curry leaves,
green chillies and chopped bhindi pieces, mix well, fry for 10 minutes(uncovered), stirring between on
low heat.

3. Add chopped onions, mix well, fry till transparent. Add turmeric powder and ginger garlic paste, mix,
cook for more 3 minutes. Add chopped tomato pieces, mix, cook for more 5 minutes, add salt. Mix,
again cook for more 5 minutes and sprinkle the finely chopped coriander leaves and turn off the heat.

4. Serve with white rice or chapatis.

Kadhai Bhindi
Ingrediants
250 gms Lady finger (okra / bhindi)
1 tbsp Gram flour .
1 Large Onion (Thinly sliced)
2 Green Chilis (Thinly sliced)
1/2 Tsp Mango powder
1 Tsp Coriander powder
1 tsp Red chilli powder
1/2 Tsp Garam masala powder
1 tsp Cumin seeds
A pinch turmeric powder
Vegetable oil as required
Salt to taste

Process
Cut Okhra into thin long slices. Heat oil in a kadhai. Deep fry Okhra until crisp and light golden
brown. Keep the fried lady finger aside. Just leave 2 tbsp oil in kadhai, remove the rest. Add cumin
seeds and green chilli and fry for 30 seconds. Add sliced onion and fry until golden brown. Add
gram flour, mango powder and saute for 3-4 minutes. Add lady finger and the remaining
ingredients. Mix well and heat for a few seconds and then remove from heat. Garnish with green
coriander leaves and serve hot (if possible in a copper base kadhai).

Aloo Bhindi Subji Recipe

Prep & Cooking: 40 mts

Serves 3-4 persons

Cuisine: North Indian

.

Ingredients:

2 potatoes, peeled and cubed

1/4 kg bhindi/okra/bendakaya, trim ends, cut into 1″ pieces

2 tomatoes, chopped fine

1/2 tsp cumin seeds

1 tsp grated ginger

big pinch of asafoetida/hing/inguvva

1 tsp red chilli pwd

1/4 tsp turmeric pwd

1/2 tbsp coriander pwd

large pinch cumin pwd

pinch of amchur pwd (dry mango pwd)

salt to taste

coriander leaves for garnish

1 1/2 tbsps oil

1 Heat oil in a cooking vessel, add the cumin seeds and let them splutter. Add the grated ginger,
asafoetida, coriander pwd, turmeric pwd, cumin pwd, red chilli pwd and a tbsp of water and
saute for 15-20 seconds. Add the cubed potatoes and salt. Cover with lid and cook on medium
flame for 4-5 mts, tossing in between.
2 Add the okra pieces and combine. Cook without lid for approx 22-25 mts or till the okra and
potatoes are almost cooked. Combine in between every 5-6 mts by tossing. (This is a dry saute
dish)
3 Add chopped tomatoes and amchur pwd and combine. Cook with out lid for another 7-8 mts
and turn off heat. Garnish with coriander leaves and place lid and let it rest for a few mts before
serving. Serve hot with phulkas, parathas or puris.

Dahi Baingan Recipe

Prep & Cooking: 45 mts

Serves: 4-5

Cuisine: North Indian

Ingredients:

1/4 kg green brinjals, wash and cube

1 1/2 tbsps oil

1/2 tsp cumin seeds

1 chopped onion

1 chopped tomato

1/2 tsp finely minced ginger

1 tsp jaggery (optional)

1 tsp red chilli pwd

2 green chillis, slit half way

1 tsp coriander pwd

1/2 tsp saunf pwd/aniseed pwd

1 tsp coriander leaves (optional)

1 cup beaten yogurt

pinch of garam masala pwd

pinch of kasuri methi

salt to taste

1 In a bowl, combine yogurt, chilli pwd, coriander pwd, saunf pwd, salt, coriander leaves and
green chilies. Keep aside
2 Heat oil in a vessel, add cumin seeds and let them brown. Add crushed ginger and chopped
onions and saute for 4-5 mts. Add turmeric pwd and combine. Add the cubed brinjals and cook
on medium high flame for 3 mts. Cover with lid and let them cook on medium low flame for 15-
17 mts. Keep checking in between and stir fry to ensure the brinjals don’t burn or stick to the
pan.
3 Add the tomatoes and combine. Cook for another 3 mts. Add a cup of water and jaggery, bring
to a boil and reduce flame. Place lid and cook over low flame for 15 mts. Remove lid and cook
for another few mts if it appears still watery. Add the yogurt mixture and combine. Allow the
curry to cook till you achieve a thick gravy consistency. Add garam masala pwd and kasuri
methi and combine. Turn off heat.
4 Serve with rice or rotis.