inHouseRecipes https://www.inhouserecipes.com Tried and Tested Indian Food Recipes Mon, 14 May 2018 16:50:42 +0000 en-US hourly 1 https://www.inhouserecipes.com/wp-content/uploads/2017/12/inhouserecipes-logo-150x150.jpg inHouseRecipes https://www.inhouserecipes.com 32 32 Privacy Policy https://www.inhouserecipes.com/privacy-policy/ https://www.inhouserecipes.com/privacy-policy/#respond Sat, 12 May 2018 21:33:25 +0000 https://www.inhouserecipes.com/?p=169431 What information do we collect? We collect information from you when you register on our site and gather data when you participate in the forum by reading, writing, and evaluating the content shared here. When registering on our site, you may be asked to enter your name and e-mail address. You may, however, visit our  … Read more

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Masala Omellete Recipe Indian Style – Video https://www.inhouserecipes.com/masala-omellete/ Thu, 07 Jul 2016 21:06:48 +0000 http://104.196.167.48/?post_type=recipe&p=169014 Masala Omellete Recipe Indian Style uses garam masala. North India inspired Egg Omelet has chat masala too to add flavor. Make Sandwich with Bread slices.

The post Masala Omellete Recipe Indian Style – Video was originally published on inHouseRecipes.

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2 min Prep
3 min Cook
Yield  1 Masala Omelette

Normal Omelette making recipe is to break it in a bowl, add spices, a bit of milk, tomato, onion and what all you want add. Mix it and pour on hot griddle. Wait for it to cook on one side and then turn. Take bread slices and place on top of the Omelette. Flip it along with bread and place another bread on the other side. Flip it couple of time and your bread omelette is ready.

This is the conventional way. Now, when i asked my wife to do something different, she did applied her excessive mind to satisfy my tooth for a different taste. So, what did she do?

Well, she made the same omelette in a different way and if you believe my words, it created an entirely new taste in my eyes, nose and mouth. Not to talk about the stomach as it does not make any difference once the food has gone past your neck.

Here is the the recipe for the stylish, spicy and a Tawa Masala Omelette. Yes, I call it Tawa Masala Omelette. You will know why I call it Tawa once you go through the recipe.

Make it for your beloved wife and surprise her.

  Ingredients

Nutrition Facts
Masala Omellete Recipe Indian Style - Video
Amount Per Serving
Calories 311 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 6g 30%
Trans Fat 0.004g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 636mg 212%
Sodium 796mg 33%
Potassium 212mg 6%
Total Carbohydrates 2g 1%
Dietary Fiber 0.2g 1%
Sugars 1g
Protein 19g 38%
Vitamin A 15%
Vitamin C 0.1%
Calcium 9%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

  Instructions


  • Break open 3 Eggs in a bowl.
  • Whisk the eggs well.
  • Switch ON the stove on high flame while you are whisking eggs. The more you whisk, the fluffier the Omelette would be.
  • Add 1 tsp of Oil in the hot pan.
  • Add the Eggs in pan.
  • Turn the stove on medium flame and let it cook until it’s bottom is cooked. Once you see the corners in a bit of solid shape, it is time to add the spices.
  • Sprinkle 1/4 tsp Garam Masala all over the face of Omelette.
  • Sprinkle 1/4 tsp of Red Chili Powder on the Omelette face.
  • Sprinkle 1/4 tsp of Chat Masala also on the Omelette face.
  • Add Salt to your taste. We are adding 1/4 tsp of Salt.
  • Pour 1/4 tsp Oil on all corners of the Omelette. This will help us in picking its surface easily. Let it cook on medium flame for 1 minute.
  • Flip it upside down once you see Omelette’s lower surface in a bit of cooked position.
  • Pour 1 tsp of Oil again on all the corners of Omelette. Press it with soft hands using a Spatula. Let it cook until it turns light golden brown from both sides.
  • Serve it hot once cooked. Do not forget to switch Off the stove


  •  Storage and Serving Suggestions


    1. You can enjoy this Masala Omelette with Paratha or Bread Slices.
    2. As a final note, Eggs are really good source of Protein and if you can only make this Omelette with Egg white (i.e. remove Egg Yolk), you are in for a really healthy proposition. Sunday ho ya Monday, Roz Khao Anday! Enjoy!
    Masala Omelette with bread
    Masala Omelette with bread




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    Egg Tava Biryani Recipe – Quick Main Course https://www.inhouserecipes.com/egg-tava-biryani-recipe/ https://www.inhouserecipes.com/egg-tava-biryani-recipe/#comments Thu, 11 Feb 2016 02:13:36 +0000 http://104.196.167.48/?p=168935 Tava Egg Biryani is 290 calorie main course rice preparation. Skip eggs if you are vegetarian. Tried and tested spicy recipe makes it in 15 minutes.

    The post Egg Tava Biryani Recipe – Quick Main Course was originally published on inHouseRecipes.

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    25 min Prep
    14 min Cook
    Yield  4 cup

    Spicy Egg Biryani recipe is a quick fix preparation if you have steamed rice and boiled Eggs readily available with you.

    This is different than the Dum biryani and is pretty much a hack of the original recipe.

    The original Hyderabadi Biryani is famous for its cooking procedure that involves cooking on DUM (Hindi word). It means the softening of Basmati rice in a closed vessel with the lid being locked using the dough. This is a lengthy process.

    Normally, in a faster life style, we do not get that much of time to spend on steaming rice with the dum process. Hence, we devised this quick Biryani version which would taste almost like restaurant and the original rice cuisine.

    If you are vegetarian, you can simply skip the Eggs portion of this hunger buster.

      Ingredients

    Others

    Vegetables

    Spices

    Ingredients for Frying Eggs

    Nutrition Facts
    Egg Tava Biryani Recipe - Quick Main Course
    Amount Per Serving
    Calories 599 Calories from Fat 288
    % Daily Value*
    Total Fat 32g 49%
    Saturated Fat 6g 30%
    Trans Fat 0.1g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 21g
    Cholesterol 216mg 72%
    Sodium 1207mg 50%
    Potassium 486mg 14%
    Total Carbohydrates 65g 22%
    Dietary Fiber 5g 20%
    Sugars 4g
    Protein 14g 28%
    Vitamin A 27%
    Vitamin C 18%
    Calcium 16%
    Iron 36%
    * Percent Daily Values are based on a 2000 calorie diet.

      Instructions


    Making Onion Tadka Cook Time: 9 Minutes

    1. Before starting with recipe, please note that you should have steamed rice and boiled eggs.
      If you don't have them yet, please boil both of them. We have counted the steaming rice time as 15 minutes and boiling Eggs in 10 minutes in our preparation time.
      Ingredients for tava egg biryani
      Ingredients for tava egg biryani 
    2. Heat 4-5 Tbsp Oil in a pan on high flame. It would take about 3 minutes.
      Onion tadka for tava egg biryani
      Onion tadka for tava egg biryani 
    3. Once heated, add Bay leaves, Cinnamom stick, Cloves, Cumin Seeds and Black pepper seeds. Roast for 30 seconds on high flame.
    4. Now add Onions and Curry Leaves. Fry them for about 1 minute on high flame only.
    5. After a minute, add Green chilies and Ginger-Garlic paste. Fry them for about 2 minutes and stir constantly.
    6. After 2 minutes, turn the stove on low flame.
    7. Now add Red Chili powder, Salt, Asafortida, Turmeric powder and Garam Masala. Mix well.
    8. Keep the stove on low flame and add Coriander Leaves. Mix well and add 2 cups boiled Rice. Use light hands to mix it.
      Keep 1 cup white rice aside. These will be used later while serving.
      Mix steamed rice with Onion tadka for Egg Biryani
      Mix steamed rice with Onion tadka for Egg Biryani 
    9. Once mixed, add Lemon juice and mix again.
    10. Keep the pan aside after mixing.
    11. Lets fry Eggs now.

    Frying Eggs for Biryani Cook Time: 4 Minutes

    1. Take another pan and heat 1.5 tbsp of Oil on high flame. This would also take about 3 minutes.
      While the Oil is being heated, you can slice the eggs at the center, into two pieces each, using a knife.
      Shallow fry Eggs for tava biryani
      Shallow fry Eggs for tava biryani 
    2. Once heated, add Red chili powder, Garam Masala and Salt. Mix well.
    3. After mixing, turn the stove on again on medium flame. Keep eggs up side down (Egg yolk should NOT be visible on top) for frying.
    4. Fry eggs for 30 seconds and then flip them over to cook from other side as well.
      Flip Eggs to fry from other side
      Flip Eggs to fry from other side 
    5. After 30 seconds, switch off the stove.
    6. Eggs are now ready to be added to biryani.

    Serving Plate Cook Time: 1 Minute

    1. Ingredients for serving tava egg biryani
      Ingredients for serving tava egg biryani
      Ingredients for serving tava egg biryani 
    2. Decorating the serving plate is as important as the taste of the food. Lets start the process with a large size plate.
      You should now have the 1 cup white steamed rice, rice (mixed with Onion tadka) that we made earlier, fried eggs and coriander leaves (Cilantro).
      Serving tava Egg Biryani
      Serving tava Egg Biryani 
    3. Keep rice (Onion mixed) at the center of the plate.
    4. Now add white rice and toss (lightly mix) with rice (Onion mixed). This would give the rice a range of color with white, yellow and orange.
    5. Place the egg pieces at the center of the Biryani.
    6. Now sprinkle the chopped Coriander Leaves.
    7. Tava Egg Biryani is ready to serve hot.

    Egg biryani on tava from steamed rice
    Egg biryani on tava from steamed rice 
    Quick biryani on tava with egg
    Quick biryani on tava with egg 

     Storage and Serving Suggestions


    1. Raita is normally served Raita and Green Chutney. Add Onion salad on side.
    2. Preserve this dish in refrigerator for about 3 days. Re-heat using microwave before serving.
    3. It is recommended to consume rice within 3 days for best taste.




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    Arhar Dal Fry Recipe | Toor Dal Recipe https://www.inhouserecipes.com/arhar-dal-recipe/ https://www.inhouserecipes.com/arhar-dal-recipe/#respond Thu, 14 Jan 2016 01:45:27 +0000 http://104.196.167.48/?p=168917 Arhar dal recipe south India style. Boil Toor dal in pressure cooker. Use Punjabi tadka for north Indian flavor. High protein 200 Calories for weight loss.

    The post Arhar Dal Fry Recipe | Toor Dal Recipe was originally published on inHouseRecipes.

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    5 min Prep
    20 min Cook
    Yield  4 cup

    Arhar Dal fry is a pretty common and probably the most used lentil in India. South Indians eat it a lot as it is a primary ingredient in Sambar.

    We are sharing the southern style of flavoring (we call it tadka in North India). If you are looking for the Punjabi flavor, you just need to replace the tadka provided later in this recipe with the Punjabi Tadka.

    Arhar dal is also known by the name of Toor Dal. If you are shopping outside India, you would probably see the packets marked with Toor dal instead of Arhar. Don't worry, they are same and you can buy it. Arhar Dal naming is more popular in north Indian states. Some people might also call it Yellow Dal.

    Arhar Dal south India style
    Arhar Dal south India style
    Toor dal has high protein content of approximately 15 Gms in 1 Cup (cooked) along with good amount of fiber.

    It is also advised to consume this high nutrient dal during dieting to cut down on fat and reduce weight naturally.

    This recipe uses pressure cooker to boil Toor Dal. If you do not have one, you can use any open container or vessel for boiling and then continue with the flavoring (tadka).

    This recipe has a video in Hindi and text in English.

      Ingredients

    For boiling Arhar Dal

    Ingredients for Tadka

    Nutrition Facts
    Arhar Dal Fry Recipe | Toor Dal Recipe
    Amount Per Serving
    Calories 377 Calories from Fat 108
    % Daily Value*
    Total Fat 12g 18%
    Saturated Fat 2g 10%
    Trans Fat 0.004g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 8g
    Cholesterol 0.4mg 0%
    Sodium 1302mg 54%
    Potassium 761mg 22%
    Total Carbohydrates 56g 19%
    Dietary Fiber 15g 60%
    Sugars 10g
    Protein 18g 36%
    Vitamin A 24%
    Vitamin C 108%
    Calcium 9%
    Iron 32%
    * Percent Daily Values are based on a 2000 calorie diet.

      Instructions



  • Toor dal in pressure cooker
    Toor dal in pressure cooker 
    Arhar ki dal
    Arhar ki dal 

     Storage and Serving Suggestions


    Toor dal in pressure cooker
    1. Arhar dal should be refrigerated to have shelf life of 3-4 days. Re-heat using Microwave or stove.
    2. Toor dal has high vitamin, protein and Fibre content and is really a must have for balanced diet.
    3. Serve this nutrient rich dal hot with Roti (Phulka or Chapati) or steamed rice.
    4. Some people like to add a teaspoon of Desi ghee for garnishing especially in North India, to increase its taste value. This is not recommended if you are on diet control.
    Arhar ki dal




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    Dhokla Recipe In Cooker with Besan – Video https://www.inhouserecipes.com/besan-dhokla-in-cooker/ https://www.inhouserecipes.com/besan-dhokla-in-cooker/#comments Tue, 02 Jun 2015 06:22:00 +0000 /Video-Instant-Besan-Dhokla-Recipe-Light-And-Tasty-Gujrati-Snack Dhokla recipe in cooker with or wihout Eno. Steam Khaman (Gram flour - besan) in 30 minute easily. Instant step by step video in Hindi with dhokla images.

    The post Dhokla Recipe In Cooker with Besan – Video was originally published on inHouseRecipes.

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    5 min Prep
    30 min Cook
    Yield  8 pieces

    Making Besan Dhokla In Cooker is a pretty simple process. It is an integral part of Gujarati menu and is loved and eaten in almost all parts of India.

    We are from Delhi and the north Indian taste is slightly different than the traditional saurasthra Khaman. Served as evening snack along with Aloo Samosa and Tea in Northern sub-continent region, it's a popular party menu item.

    There are basically two versions of dhokla: One made from Besan (Gram Flour) and other from Chana Dal (Edible Pulse). Here we present an easy and instant recipe to make Dhokla with Besan (Gram Flour).

    Although, besan is a by-product of Chana Dal itself, but the end result tastes a bit different when the ingredient is different!

    If the question of how to make dhokla at home with restaurant taste, always makes your head heavy, you are at right place. We have you covered with our tried and tested instructions.

    In this recipe, we are using the pressure cooker (without the whistle/weight on cooker lid top) to cook with steaming process. Another, and much faster way is to use Microwave, if you have one, and follow our signature recipe here: Dhokla in Microwave Recipe within 5 minutes.

    You can also use special dhokla steamer devices available in market with this recipe. They work in the same manner as a standard cooker with no whistle and hence, there is no need to buy one specially for cooking Khaman.

    This recipe also uses ENO (a popular antacid available in Indian grocery store). It is an important ingredient to help the dhokla paste ferment faster. If you do not have one, you can use Citric Acid Salt.
    1. If you do not want to use ENO or Citric Acid Salt, you will have to provide extra fermentation time of about 4 hours for the batter to get ready for steaming.
    2. If you do not want to wait for 4 hours and do NOT want to use ENO either, then use Baking Soda as a substitute. Mix it at the point where we ask you to use Eno in this recipe. Isn't that simple?
      The quantity of Baking Soda should be 1/8th of the quantity of ENO.
    Here we present the dhokla preparation images with recipe video in Hindi. You can even print this written recipe.

      Ingredients

    For Besan Dhokla

    For Dhokla Seasoning

    Nutrition Facts
    Dhokla Recipe In Cooker with Besan - Video
    Amount Per Serving
    Calories 90 Calories from Fat 36
    % Daily Value*
    Total Fat 4g 6%
    Saturated Fat 1g 5%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 1mg 0%
    Sodium 90mg 4%
    Potassium 156mg 4%
    Total Carbohydrates 11g 4%
    Dietary Fiber 1g 4%
    Sugars 5g
    Protein 3g 6%
    Vitamin A 3%
    Vitamin C 26%
    Calcium 3%
    Iron 4%
    * Percent Daily Values are based on a 2000 calorie diet.

      Instructions


    Making Dhokla paste or Batter Prep Time - 2 minutes

    1. Add Gram Flour, Curd and 1/4 Cup (Our 1 Cup = 240 ML) Water in a bowl. Mix it well to remove all visible lumps. Mix it for 1 minute.
      Making Besan paste for Dhokla
      Making Besan paste for Dhokla 
    2. Keep aside the bowl for 4 hours to ferment.
      NOTE: This step is optional. You can even use the Gram Flour paste straightaway without waiting for 4 hours. The video does ask you to wait for 4 hours but after experimenting, we found that waiting is not required.
    3. Add rest of the ingredients: Ginger, Salt, Turmeric and Green Chili. Mix well again.
      Adding spices to Dhokla paste
      Adding spices to Dhokla paste 
    4. Add 1 Tsp Sugar, 1 Tbsp Oil, ENO (or Fruit Salt) and mix well again. It should take about total of 2 minutes for mixing.
      Adding ENO to Dhokla paste
      Adding ENO to Dhokla paste 
    5. Batter is ready. Lets get the Dhokla dish/pan ready.

    Preparing Dhokla tray or pan Prep Time – 2 minutes

    1. Take an Aluminium bowl. Grease it with Oil completely from inner side. This Oil quantity is not mentioned in above ingredients. Use the quantity according to the size of your bowl.
      Add dhokla paste to greased pan
      Add dhokla paste to greased pan 
    2. Greasing will make sure that Dhokla does not stick to the bowl. Keep the bowl aside.
    3. This mixture is now ready for steaming in pressure cooker.

    Steam Besan Dhokla in Cooker Cook Time - 25 minutes

    1. Fill 25% of pressure cooker with water and place 1 small half-filled (with water again) bowl inside it.
      Add water into cooker to steam dhokla
      Add water into cooker to steam dhokla 
    2. Water in the small bowl is important to help it stand stable in the outside water. The outside water should not cross the neck of this bowl.
    3. Place the Dhokla's aluminium bowl on top of the small bowl and cover the lid of the pressure cooker (do not put weight/whistle on the lid).
    4. Keep the stove on high flame and steam the Dhokla for 25 minute.
    5. After every 5 minute, check to see if water has not completely evaporated. If this happens, add 2 cups of water again.
    6. After 25 minute, Besan Dhokla would be ready. Switch Off the stove and open the cooker lid.
    7. Take out the Aluminium bowl.
    8. Separate the Dhokla from the corners of the bowl, with the help of a knife.
      Take out dhokla from pan and slice into pieces
      Take out dhokla from pan and slice into pieces 
    9. Take it out in a plate. Cut it in small pieces. You can now either use it as it is or use another bowl to invert it back again.
      We do this usually to bring the soft and smooth face on top. It looks good for presentation.To invert, keep the bowl on face and invert using the plate. It should be easy.

    Making Dhokla Seasoning Cook Time – 4 minutes

    1. Heat 1/2 Tbsp of Oil in a pan for about 30 seconds on high flame.
      Add mustard seeds with oil to make dhokla tadka
      Add mustard seeds with oil to make dhokla tadka 
    2. Add Mustard seeds, Curry leaves and sliced Green chilies. Turn the flame on low.
    3. After 30 seconds, add 1 cup of water. After mixing well, add 1/2 tsp of sugar and chopped coriander leaves. Cook on high flame for about 3 minutes now.
      Let dhokla tadka cook for 3 minutes
      Let dhokla tadka cook for 3 minutes 
    4. After 3 minutes, switch off the stove and pour this mixture on the Dhokla pieces evenly.
      Pour dhokla tadka on all pieces evenly
      Pour dhokla tadka on all pieces evenly 
    5. Besan Dhokla is now ready to serve. Enjoy!

    Letting Seasoning to penetrate (Optional) (Extra Time - 10 minutes)

    1. Keep Dhokla aside for 10 minutes. This will help the seasoning settle down and reach all the corners of dhokla. It would also help moist the internal portions of Dhokla pieces.
    2. After 10 minutes, Besan Dhokla is absolutely ready to enlighten your evening.


     Storage and Serving Suggestions


    1. Dhokla is served at room temperature i.e. not cool or hot, just the same as your room.
    2. It can be refrigerated and consumed for up-to 3 days for best taste and texture. Since, the seasoning contains water, it would make start melting down to a paste if stored for more than 2-3 days.
    3. Do top up each piece of Dhokla with the Green Chili slices (from the seasoning) and the Amchoor chutney.
    The besan dhokla in cooker is made in about 30 minute. If you are in hurry and have microwave, you can even make Besan dhokla in just 5 minutes. Yes, it is true and microwave required is just the simple normal microwave i.e. NO baking/convection-mode or any other features required.




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    Kaju Katli Recipe – Kaju Barfi https://www.inhouserecipes.com/kaju-katli-recipe/ Sun, 01 Feb 2015 01:26:16 +0000 http://104.196.167.48/?p=168388 Kaju Katli in 10 minutes at home with tried and tested recipe. Use cashew nuts and sugar as main ingredients. Roast and make Kaju barfi easily.

    The post Kaju Katli Recipe – Kaju Barfi was originally published on inHouseRecipes.

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    4 min Prep
    10 min Cook
    Yield  20 Kaju Burfi

    Kaju Barfi or more commonly known as Kaju Katli in northern India is a sweet dessert and can be termed as Cashew Fudge. It certainly needs no introduction and has been the most preferred gift on the occasion of Diwali gifting.

    It comes under the elite list of desserts due to its high price as well. Since it is made with cashew nuts, even a small amount would cost you a good amount. The one we buy here in Boston is a ready-made Haldiram's Kaju Katli and is priced at $8.

    But, if you believe and try this recipe at home, you would get much more with same cost.

    This is our tried and tested recipe to get ready with your sweet in about 10 minutes.

      Ingredients

    Nutrition Facts
    Kaju Katli Recipe - Kaju Barfi
    Amount Per Serving
    Calories 93 Calories from Fat 54
    % Daily Value*
    Total Fat 6g 9%
    Saturated Fat 1g 5%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 0.5mg 0%
    Sodium 2mg 0%
    Potassium 79mg 2%
    Total Carbohydrates 10g 3%
    Dietary Fiber 0.4g 2%
    Sugars 6g
    Protein 2g 4%
    Vitamin C 0.1%
    Calcium 0.5%
    Iron 4%
    * Percent Daily Values are based on a 2000 calorie diet.

      Instructions


    Making Cashew Powder Skip, if you already have powder Prep Time – 2 Minutes

    1. You should be ready with the ingredients at this time.
      Ingredients for Kaju Katli include Cashew nuts and Sugar
      Ingredients for Kaju Katli include Cashew nuts and Sugar 
    2. Grind Cashew in a clean jar with no earlier residue and smell.
      Grind Cashew in a clean jar with no earlier residue and smell.
      Grind Cashew in a clean jar with no earlier residue and smell. 
    3. Add Cashews in dry blender Jar. No water droplets allowed. Also make sure that jar has no bad smell or anything left on the corners. You know sometimes there is stuff left un-cleaned on those un-reachable points within the jar.

      If it is there, clean it first if you want to taste and smell only Cashew and nothing else in Kaju Katli.
    4. Grind well to make a powder. Keep aside for later use.

    Making Kaju Katli paste Cook Time – 10 minutes

    1. We are using powder sugar to make sure there are no sugar-chunks in the final kaju Katli to spoil the taste. You can pretty much use the normal sugar that you use in daily life.

      Since, we are going to use heating, sugar is bound to melt and would not make a big difference to which one you actually use.

      Its just that we want the final result to be perfect and hence are using the powdered one.
    2. Add sugar, water, cardamom to pan for kaju katli Add Sugar, Water and Cardamom Powder in a pan. The pan should be big enough to hold all this stuff together and have some space for holding boil too.
      Add sugar, water, cardamom to pan for kaju katli
      Add sugar, water, cardamom to pan for kaju katli 
    3. Turn ON the stove on high flame and wait for the first boil. It should take about 2-3 minutes.
    4. After the first boil, turn the stove to medium flame.
    5. Let it cook for 2 more minutes. Stir Occasionally.
    6. After 2 minutes, add Cashew Powder and mix well.
      Add Cashew powder to the Kaju Barfi paste
      Add Cashew powder to the Kaju Barfi paste 
    7. Mix it well and remove all visible lumps.
    8. Keep on cooking on medium flame for about 5 more minutes. Stir continuously.
    9. After 5 minutes, turn OFF the stove.
    10. Kaju Barfi paste is now ready. It needs to be given a shape and that exactly what we are going to do next.

    Giving shape to Kaju barfi paste Prep Time – 2 minutes

    1. You would need a butter paper or a parchment paper for this step. They are basically used to provide a greasy layer between the utensil and the paste to avoid sticking to each other.

      Normally, in cake recipes we use a casual substitute called butter. But, here the butter may not be as fruitful.
    2. Grease the butter paper or parchment paper which ever is available with 1 Tsp of Desi Ghee.
    3. Pour or spread the Kaju barfi paste on this paper.
    4. Fold one side of paper and cover the Barfi paste. Press the Barfi paste with your hand and flatten it a bit.
      Slice kaju katli into diamond shape
      Slice kaju katli into diamond shape 
    5. Now, use a rolling pin to flatten it evenly all over.
    6. Once done, Use a pizza cutter for best results or a sharp knife to cut the Barfi in diamond shape.
    7. Kaju Barfi or Kaju Katli is ready to serve.

    You can make Kaju katli at home in 10 minutes
    You can make Kaju katli at home in 10 minutes 
    Stacked Kaju katli for diwali
    Stacked Kaju katli for diwali 
    Kaju barfi
    Kaju barfi 

     Storage and Serving Suggestions


    You can make Kaju katli at home in 10 minutes
    1. Kaju Katli needs refrigeration for increased shelf life of about 20-25 days.
    2. Although, it can be refrigerated and preserved for longer times, it is recommended to consume it within 5-6 days for best taste.
    3. You can heat up the kaju barfi in microwave for about 10 seconds if you want to serve them just after taking out from refrigerator.

      If you have some spare time, we would recommend keeping it out of refrigerator for about 30 minutes before serving. This helps in bringing it to room temperature and get softer for chewing.
    4. You can also use silver foil on top of the Kaju Barfi before serving. It is a personal choice. It does not add anything in the taste in particular but makes it look attractive.

      You can get this silver foil in any Indian grocery store if you are outside India.
    Stacked Kaju katli for diwali
    Kaju barfi




    The post Kaju Katli Recipe – Kaju Barfi was originally published on inHouseRecipes.

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    Hari Mirch Rai Achar – Green Chili Pickle With Red Mustard Seeds https://www.inhouserecipes.com/hari-mirch-rai-achar/ https://www.inhouserecipes.com/hari-mirch-rai-achar/#comments Tue, 27 Jan 2015 06:59:00 +0000 /Hari-Mirch-ka-Rai-Wala-Achar-Green-Chilli-Pickle-With-Red-Mustard-Seeds-Video Hari Mirch Rai Achar with video in Hindi and step by step pictures. Boil Green chili, mix with red mustard seeds powder, lemon and salt to make at home.

    The post Hari Mirch Rai Achar – Green Chili Pickle With Red Mustard Seeds was originally published on inHouseRecipes.

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    4322 min Prep
    5 min Cook
    Yield  100 g

    Hari Mirch Rai Achar (Green Chili Pickle with Red Mustard seeds) is a famous pickle from India. We usually make this achar during winter season.

    Hari Mirch ka rass wala achar has the word rass (Juice) because of the presence of Lemon juice. This makes the pickle tangy in flavor.

    The Green chili that we are using are long and sleek. You should also get the same shaped chili to get better taste and results.

    There is no specific criteria for the hotness of Green chili.

    Hari Mirch Ka Rai Wala Achar tastes great with any main course meal. You would normally serve it as a condiment with rice and bread.

    The basic difference between the stuffed Green chili pickle and this one is the stuffing.

    Here, we are not stuffing anything inside the Green chili as compared to former.

    See also: Gajar Gobi Rai Achar

    Please note that we are using the red mustard seeds and not the yellow ones.

      Ingredients

    Nutrition Facts
    Hari Mirch Rai Achar - Green Chili Pickle With Red Mustard Seeds
    Amount Per 20g
    Calories 1
    % Daily Value*
    Total Fat 0g 0%
    Saturated Fat 0g 0%
    Polyunsaturated Fat 0g
    Monounsaturated Fat 0g
    Sodium 24mg 1%
    Potassium 4mg 0%
    Total Carbohydrates 0g 0%
    Dietary Fiber 0g 0%
    Sugars 0g
    Protein 0g 0%
    Vitamin A 0%
    Vitamin C 4%
    Calcium 0%
    Iron 0%
    * Percent Daily Values are based on a 2000 calorie diet.

      Instructions


    Half boil Green Chili Cook Time – 5 Minutes

    1. Take a pan and add 500 ml Water. Switch ON the stove at high flame and bring it to a boil. This should take 3 minutes.
      Boil Green chili for Rai Achar
      Boil Green chili for Rai Achar 
    2. After 3 minutes, add Green Chilies in the pan. Let them stay in boiling water for 2 minutes. Keep the stove on high flame.
    3. After 2 minutes, Switch Off the stove. Drain the water.

    Mixing Chili with Mustard Cook Time 2 Minute

    1. Slice each Green Chilies at the center. Do keep the head intact.
      Mix Rai Lemon Salt with chili to make pickle
      Mix Rai Lemon Salt with chili to make pickle 
    2. Take a glass jar (any old pickle jar would work) in which you are going to keep pickle. The jar should be washed and clean, if you are re-using an old one. You can also use plastic based bottle. We recommend a glass based jar as you can find it easily in your kitchen.
    3. Non clean jar can result in spoiled Pickle.
    4. Add Green Chili, Salt, Red Mustard Seeds Powder and Lemon juice in the jar.
    5. Now close the jar with its cap and shake it well.
    6. Pickle preparations are done.

    Keep Pickle in Sunlight Prep Time – 3 days

    1. Now keep the jar aside for 3 days and then it will be ready to eat.
    2. Normally in India, we would keep the jar in direct sunlight for 2 days. This helps the chili to soften faster even in Indian winter season.
    3. If you do not have the option of keeping it in sunlight, do not worry. Keep it in your kitchen for 3 days. The idea is to provide it a warm temperature.
    4. Home and kitchen in countries like USA and UK are centrally heated and hence provide suitable temperature for the Achar.
    5. Do shake the jar once everyday.

    Hari Mirch Rai rass wala achar
    Hari Mirch Rai rass wala achar 
    Red Mustard Seed Green Chili pickle
    Red Mustard Seed Green Chili pickle 

     Storage and Serving Suggestions


    Hari Mirch Rai rass wala achar
    1. You should refrigerate after the initial 3 days. Use up-to 15 days for best taste and results.
    2. Serve it as a condiment with rice and breads.
    Red Mustard Seed Green Chili pickle




    The post Hari Mirch Rai Achar – Green Chili Pickle With Red Mustard Seeds was originally published on inHouseRecipes.

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    Malai Kofta Recipe – Paneer Kofta With Mughlai Gravy https://www.inhouserecipes.com/malai-kofta/ https://www.inhouserecipes.com/malai-kofta/#comments Thu, 15 Jan 2015 03:25:00 +0000 /Pics-Malai-Kofta-Recipe-Mouth-Watering-Paneer-Kofta-With-Mughlai-Gravy Malai Kofta is a blend of creamy white Mughlai gravy and soft fried Paneer kofta. Restaurant style recipe with video and step by step pictures.

    The post Malai Kofta Recipe – Paneer Kofta With Mughlai Gravy was originally published on inHouseRecipes.

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    7 min Prep
    57 min Cook
    Yield  2 Medium (4 Inch diameter bowl) Serves 4 People

    Think of Malai Kofta and chances are that you will recall the rich taste of the creamy mughlai gravy and the soft and tender kofta that just melt in your mouth. Well, this is what you experience normally in a restaurant. If you are looking to re-create the same magical taste at home, you have reached the right place.

    The Kofta is an Indian name for a fried meatball. In the vegetarian version, this meatball is made with either Paneer or Potato (aloo) or a combination of vegetables. In the non-vegetarian style, this could be made with minced chicken, mutton or any other type of meat.

    They are also known as Kabab, if served without a curry or a gravy. And if you add the liquid gravy, it becomes a main course dish.

    The gravy can be a plain Tomato Onion tadka or a more richer and calorie dense Mughlai Gravy. We call it Mughlai primarily because it adds milk and Cream on top of usual Tomato and Onions.
    Malai kofta
    Malai kofta
    The gravy can have multiple colors based on the ingredients that you use. If you use less of Tomato and more of Cream and Milk, the result would be a White Gravy. And use more tomato to give it an Orange color.

    Lets jump on to the recipe now.

      Ingredients

    For Kofta

    For Curry or Mughlai Gravy

    Nutrition Facts
    Malai Kofta Recipe - Paneer Kofta With Mughlai Gravy
    Amount Per Serving
    Calories 2190 Calories from Fat 1971
    % Daily Value*
    Total Fat 219g 337%
    Saturated Fat 48g 240%
    Polyunsaturated Fat 23g
    Monounsaturated Fat 139g
    Cholesterol 138mg 46%
    Sodium 1307mg 54%
    Potassium 1039mg 30%
    Total Carbohydrates 52g 17%
    Dietary Fiber 9g 36%
    Sugars 18g
    Protein 19g 38%
    Vitamin A 46%
    Vitamin C 73%
    Calcium 40%
    Iron 29%
    * Percent Daily Values are based on a 2000 calorie diet.

      Instructions


    Making Paneer Kofta Prep Time - 2 Minutes

    1. Ingredients for Kofta should now be ready with you.
      Paneer Malai Kofta Ingredients
      Paneer Malai Kofta Ingredients 
    2. Start with either shredding or mashing with hand the Paneer. Add Baking Powder, Cornflour and 1/4 tsp of salt. Mix it well.

      Addition of milk here is optional. Generally, the rule of thumb that we follow is that if the Paneer is hard (like the packaged one we get in USA), you should add milk to soften.

      If the Paneer is already soft (like the one we get in India), you can skip adding milk.

      We are adding milk here.
      Adding Milk cornflour to paneer kofta
      Adding Milk cornflour to paneer kofta 
    3. Pick small amount of this Paneer mix in you palm and roll it with other palm, to get the round shape of kofta. The idea is to make balls with diameter of about 1.5 Inch each.
      Shredding Paneer and adding raisins
      Shredding Paneer and adding raisins 
    4. Now press it at the center with the thumb to flatten. Place 2 Raisin at the center of this flattened ball i.e. in its stomach.

      Roll it back again into a ball shape. This way, the Raisin would be embedded inside the ball and that's exactly what we want.
    5. Make more of such Kofta in a similar fashion util you finish up the whole mix. Once done, they will be ready for frying.

    Frying Paneer Kofta Cook time - 12 minutes

    1. Take a frying pan and fill it 40% with Oil. Switch ON the stove on high flame and let it heat up for about 7 minutes.
      The direct flame stove (more common in India) would take lesser time in heating up the Oil than the electric stove.
      We have an electric stove and it takes about 7 minutes to reach a heat level suitable for frying. The one with direct flame (a gas based stove like the one used in India) would take about 5 minutes to reach the same level of heat.

      You know your kitchen stove better, so we advise you to use your experience to analyze the heat levels here.
      If you have no idea about it, then let the Oil be on high heat/flame for 5 minutes.
      Deep frying paneer kofta
      Deep frying paneer kofta 
    2. Once Oil is hot, add the Kofta balls in and fry until they get golden brown in color evenly on all sides.
    3. Stir them with the spatula with light hand stroke, else, they can break in pieces. Once done, take them out from the Oil.
      Keep Kofta balls directly on a paper napkin to soak the extra Oil.
    4. One you have fried all the Kofta, you can keep them aside. We would need them later when we are done with the Mughlai Gravy.

    Shallow fry Onion for Gravy Cook time - 10 Minutes

    1. Take a new pan or use the same that you just used for frying Kofta. We need 4 Tbsp of Oil now. You can either use the leftover Oil again or take fresh one.

      We are taking a fresh pan with fresh Oil.

      Heat Oil on high flame for 2 minutes this time.
      Shallow fry Onion and grind to make paste
      Shallow fry Onion and grind to make paste 
    2. After 2 minutes, Chop the Onion and fry them in hot Oil on high flame until they turn pink in color. It should take about 4 minutes to turn pink.

      Once they turn light pink, take them out of frying pan and keep aside to cool to room temperature. You can consider 3 minutes to be a good time for bringing the temperature down.
      Keep the left-over Oil and this pan aside. We would re-use the Oil and this pan later while making the Gravy. This should have approximately about 1 Tbsp Oil still left after frying Onion.


      Once done, add it to the grinder jar and grind to make a smooth and fine paste. Keep this paste aside for later use.

    Removing Tomato Skin and grinding Cook time - 15 minutes

    1. The Mughlai gravy does not have the Tomato skin as it tastes bad while chewing. Hence, to remove the skin, we need to boil them first.
      Boil Tomato to remove skin
      Boil Tomato to remove skin 
    2. Add Tomato in a pressure cooker along with 1/2 cup water. Close the cooker lid and let it make 1 whistle on high flame.
    3. After a whistle, switch Off the stove. Let the steam go Off on its own i.e. do NOT force open the lid.
    4. Once all steam has vanished from the cooker, open it and take out the boiled Tomatoes.

      Peel the skin of the Tomato. Since tomato is in boiled state, it can easily be taken Off just a slip of your finger.
      Be careful as Tomato is hot. Use a plate to hold the Tomato and you can wait for 2 minutes if you are not able to handle the hot ones.
    5. After removing the skin, let them sit aside for 3 minutes. This will help them come down to room temperature.
    6. After 3 minutes, grind and make a smooth paste using a grinder. Keep this paste aside for use later.

    Preparing other Ingredients for Gravy Prep Time - 5 minutes

    1. Grate Ginger and Garlic into fine strings. If you are using a ready-made Ginger garlic paste, then you can skip this step.
      Grind Almond Cashew for Mughlai Gravy
      Grind Almond Cashew for Mughlai Gravy 
    2. Chop the Green Chilies into small circular pieces. Do NOT add these chilies to ginger garlic yet.
    3. Grate Almond and Cashew nuts to make a fine powder. We need to convert this powder into a paste.

      Hence, add 1 cup of water and 1 tsp of roasted Khus-Khus. Grind once again. You will now get the thick paste. Keep it aside too for use later.
    4. We are now ready with all the pastes and other ingredients that are required to make Mughlai gravy.

      Lets recall all of them i.e. Fried Onion paste, Boiled Tomato paste, Cashew-Almond paste, Grated Ginger garlic and chopped Green chilies.

    Making Mughlai Gravy Cook time - 20 Minutes

    1. Using the same pan and leftover Oil (about 1 Tbsp) that we used for frying Onion here. Add 2 Tbsp of Oil in this pan to make it a total of 3 Tbsp Oil.

      You can use a fresh pan as well. In that case, just add fresh 3 Tbsp Oil.
    2. Switch ON the stove on high flame and let it heat for 1 minute.
      Roast whole spices for mughlai gravy
      Roast whole spices for mughlai gravy 
    3. After 1 minute, turn the stove on medium flame. Open the face of all 4 Black Cardamom (break open at their center) and add them in hot Oil along with Bay Leaves. Cook until they become light golden brown in color. It should take about 1 minute.
    4. Add grated Ginger, Garlic and green Chili. Cook until they become light golden in color. It would take 1 minute too.
    5. Add Onion paste and mix well. Let it cook until Onion paste turns brown in color. This would take about 5 to 7 minutes.
      The Onion would have turned white in color when we made its paste. It should now turn to brown while roasting.
    6. Once you see the brown color of Onion, Add Tomato paste. Cook until Tomato paste is separated from the Oil. This step would take about 5 minutes.

      You will witness the Oil hovering around the walls of the frying pan when it separates itself from paste.
      Add Tomato Almond paste to Mughlai gravy
      Add Tomato Almond paste to Mughlai gravy 
    7. Now, add Cashew-Almond paste, Salt, Garam Masala, 1/2 Cup (Our 1 Cup = 240 ML) water and 1/2 Cup (Our 1 Cup = 240 ML) Milk. Mix well and cook for 2 minute.
    8. After 2 minutes, add the Cream (or Malai) and you can now see the light Orange color that gravy has achieved. Let it cook on medium flame until it takes one (1) boil. This would take 2 minutes.
      Add Milk cream to mughlai gravy
      Add Milk cream to mughlai gravy 
    9. Once you see the boil in the gravy, Your Mughlai creamy gravy is ready.
    10. Add Paneer Koftas (or you can say meatball) that we prepared earlier. Use a Spatula to pour the Mughlai gravy on the Koftas. Switch Off the stove. Your delicious Malai Kofta is ready to serve.
      Add Paneer kofta to mughlai gravy
      Add Paneer kofta to mughlai gravy 

    Home cooked Malai kofta
    Home cooked Malai kofta 
    Malai kofta with Mughlai gravy
    Malai kofta with Mughlai gravy 
    Malai paneer kofta gravy
    Malai paneer kofta gravy 

     Storage and Serving Suggestions


    Home cooked Malai kofta
    1. You can garnish Malai Kofta with Green Coriander leaves and Raisins before serving.
    2. Malai Kofta is a high calorie delicacy and hence is primary served either in lunch or Dinner meal. This is accompanied by Indian bread like Garlic Naan (make Naan in cooker) or Poori.
    3. A small bowl of Malai Paneer Kofta would easily have about 400 calories. The protein content is high due to the presence of Milk, Paneer and Almonds. Do remember that fat content is high too as the Kofta are deep fried in Oil.
    4. You can and should keep the Kofta separate until you have to serve the whole dish. Just add the Kofta to the Gravy half an hour before you have to serve.
    5. You can refrigerate them (both combined or separately) for up-to 3 days for best taste. Re-heat using a Microwave or a pan whenever you want to serve again.
    Malai kofta with Mughlai gravy
    Malai paneer kofta gravy




    The post Malai Kofta Recipe – Paneer Kofta With Mughlai Gravy was originally published on inHouseRecipes.

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    Banana Cupcake Recipe In Oven with Eggs https://www.inhouserecipes.com/banana-cupcake-recipe/ https://www.inhouserecipes.com/banana-cupcake-recipe/#comments Tue, 06 Jan 2015 02:21:46 +0000 http://104.196.167.48/?p=168576 Banana cupcakes in 30 minutes with chocolate chips filling. Bake in Oven or Microwave Convection and serve with chocolate frosting. About 280 calories each.

    The post Banana Cupcake Recipe In Oven with Eggs was originally published on inHouseRecipes.

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    15 min Prep
    20 min Cook
    Yield  12 CupCake (each 3 Inch Diameter)

    Banana cupcakes or banana Muffins can be easily baked at home within 30 minutes for a great sweet craving.

    We are baking these cakes using a standard oven. You can use the same recipe for baking in Microwave Oven or the Microwave with convection mode as is more popular in Indian sub-continent.

    You can read more about baking in Microwave convection Oven here.

    The cake batter that we prepare in this recipe can be used for making banana bread as well. The only change needed would be the change of baking tray style. You would use a loaf pan instead of a cupcake style pan.

    This is a tried and tested recipe in our own kitchen and we are presenting it with step by step pictures and video.

      Ingredients

    Nutrition Facts
    Banana Cupcake Recipe In Oven with Eggs
    Amount Per Serving
    Calories 283 Calories from Fat 117
    % Daily Value*
    Total Fat 13g 20%
    Saturated Fat 3g 15%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 8g
    Cholesterol 35mg 12%
    Sodium 129mg 5%
    Potassium 83mg 2%
    Total Carbohydrates 38g 13%
    Dietary Fiber 1g 4%
    Sugars 21g
    Protein 4g 8%
    Vitamin A 1%
    Vitamin C 3%
    Calcium 3%
    Iron 7%
    * Percent Daily Values are based on a 2000 calorie diet.

      Instructions


    Making cake batter Prep Time – 5 minutes

    1. Ingredients should now be ready with you.
      Ingredients banana cupcake
      Ingredients banana cupcake 
    2. Take a bowl big enough to hold all the ingredients. Peel banana skin, add the pulp and mash it to smooth looking paste with a fork.
      Mash banana for cupcake
      Mash banana for cupcake 
    3. Add Oil, Vanilla Essence, Sugar, Eggs. Mix the ingredients for about 2 minutes rotating your hand. You can use the electronic beater or the manual one or simply use your hand and a fork to mix all ingredients together.
      Add eggs
      Add eggs 
    4. Now add all the dry ingredients like: Baking Soda, Baking Powder, Cinnamon Powder, Salt, All Purpose Flour and Chocolate Chips. Repeat the above process of mixing well until everything combined completely.

      It should take about 1 more minute.
      Add baking powder to banana cupcake mix
      Add baking powder to banana cupcake mix 
    5. Banana Cupcake batter is ready to use.
      Ready to bake banana cupcake mix
      Ready to bake banana cupcake mix 

    Preparing baking tray and Pre-heating Prep Time – 10 minutes

    1. Pre-heat Oven on 400 F (200 C) for about 10 minutes. You can even use a Microwave oven and follow the same recipe.

      New devices have an option of just setting the temperature and then switch on the pre-heating. Once the Microwave Oven or standard oven reaches the desired temperature, it beeps to signal the completion.

      The time it takes to reach the level of temperature you set (here 400 F) depends on each individual device.

      In our case, it took about 10 minutes to reach that heat level. It may be faster in your device.
      The speed varies due to the size of the device too. the more space to heat, the more time it takes.
      Baking tray is ready for banana cupcake
      Baking tray is ready for banana cupcake 
    2. You have to use a baking tray that has small cupcake sized holes. the tray we are using has 12 cup shaped holes. If you do not have this style of baking tray, you can use any one that you have to bake .
      The only difference would be the final shape of the cakes. In our case, we would call them CUP cakes, and you can call them something else.
      We are using the paper cups to separate the baking tray walls from the cake. This would make sure that cakes do not stick to the tray while taking out.
      If you do not have paper cups, you can simply grease the tray walls with butter. That would also work.
    3. Pour the Banana cupcake batter in each of the paper cup. Fill it upto 75% level only. Rest 25% of space would be taken over by the cake while it bakes and fluffes.

    Baking the banana cake Cook Time – 20 minutes

    1. Keep the baking tray in the oven for about 20 minutes and bake them on 400 F.
    2. After 20 minutes, the cake should be ready to come out of Oven. But wait, there are slight chances that it has not baked completely yet.
    3. But why? Well, each baking device has its capabilities to produce and hold the heat within it. Newer devices would be better than than the older generation. So, it is possible that the cake has not baked yet.
      Toothpick poke test for cupcakes banana
      Toothpick poke test for cupcakes banana 
    4. How to check - Toothpick check? Use a tooth pick and poke it at the center of cake. If it comes out clean i.e. no greasy cake batter paste visible or felt on touching the tooth-pick, then your cake is all set. If you do see some cake paste there, this signals that the cake might still need some more time to completely bake its inner portion. Here, we recommend to bake it for another 5-10 minutes and then re-check.
      Off-course, the cake would look brown from the outer surface after 20 minutes of baking. The real test is inside and we recommend using the tooth-pick test.
    5. Keep them aside for about 5 minutes to cool down at room temperature.
    6. Delicious Banana Cupcakes are now ready to serve.

    Banana cupcakes with chocolate
    Banana cupcakes with chocolate 
    Banana cupcakes recipe for kids
    Banana cupcakes recipe for kids 
    Banana muffin with chocolate
    Banana muffin with chocolate 

     Storage and Serving Suggestions


    1. Keep them refrigerated and consume within 15 days.
    2. Top up the cupcakes with chocolate frosting or whipped cream to make even more sweet deal. You can also sprinkle some chocolate choco chips before serving.




    The post Banana Cupcake Recipe In Oven with Eggs was originally published on inHouseRecipes.

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    Italian Tiramisu Cake Recipe at Home https://www.inhouserecipes.com/tiramisu-cake-recipe/ https://www.inhouserecipes.com/tiramisu-cake-recipe/#respond Thu, 25 Dec 2014 22:42:51 +0000 http://104.196.167.48/?p=168508 Tiramisu cake simple and easy recipe with no ladyfinger biscuits. Step by step pictures and a video to help you with tried and tested Italian style recipe.

    The post Italian Tiramisu Cake Recipe at Home was originally published on inHouseRecipes.

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    145 min Prep
    25 min Cook
    Yield  1 kgs

    Italian Tiramisu cake is primarily made with Ladyfingers biscuits (finger biscuits), Coffee, Mascarpone Cheese and Whipped cream. The process is pretty simple if you just buy everything ready-made from the market (like finger biscuits and whipped cream).

    We thought of doing it all at home and use a bread cake base instead of Ladyfinger biscuits. This is the elaborate step by step pictures and videos that we recorded for the process we went through.

    The easy and simple Tiramisu cake can be made at home with our tried and tested recipe.

      Ingredients

    Ingredients for Tiramisu cake base

    Ingredients for cake topping

    Nutrition Facts
    Italian Tiramisu Cake Recipe at Home
    Amount Per Serving
    Calories 5241 Calories from Fat 2718
    % Daily Value*
    Total Fat 302g 465%
    Saturated Fat 179g 895%
    Trans Fat 9g
    Polyunsaturated Fat 9g
    Monounsaturated Fat 59g
    Cholesterol 1438mg 479%
    Sodium 508mg 21%
    Potassium 3334mg 95%
    Total Carbohydrates 635g 212%
    Dietary Fiber 42g 168%
    Sugars 465g
    Protein 73g 146%
    Vitamin A 156%
    Vitamin C 3%
    Calcium 73%
    Iron 126%
    * Percent Daily Values are based on a 2000 calorie diet.

      Instructions


    Brew Coffee Prep Time – 5 minutes

    1. Ingredients for cake base should be ready now.
      Ingredients for Tiramisu cake base
      Ingredients for Tiramisu cake base 
    2. The first step is to brew the Coffee. You can either use a coffee brewing machine or brew it the desi Indian style.
      Brewed coffee for tiramisu cake
      Brewed coffee for tiramisu cake 
    3. We are following the Indian style. Add 3/2 cup of water and 2 tbsp of coffee in a pan (you can use a tea-pan).
    4. Boil it for about 4 minutes on high flame. After 4 minutes, sieve the coffee beans to separate the brewed coffee water.
    5. Once done, keep it aside to cool down to room temperature.

    Making cake bread’s batter Prep Time – 8 minutes

    1. We have to start with separating the egg whites from their yolk. Break open the egg shell and then use your both hands to swap the Egg yolk. While swapping, you can easily help the egg white basically the color-less liquid to drop into a bowl.

      No, do NOT throw away the egg yolk. We would use them later in this recipe.
      Whip egg-white
      Whip egg-white 
    2. Once you have the egg whites, blend them with a blender for about 4 minutes.
    3. After 4 minutes of blending, the egg whites would fluff and you can see the lather building up.
    4. Now, add Sugar 3/2 cup from the cake’s base ingredients gradually and blend again for 1 minute.
      blend-tiramisu-cake-batter
      Add Sugar and blend 
    5. Blending Egg whites separately helps build up a good fluffy lather.
    6. After 1 minute, add the egg yolks yellow portion and keep blending for another 1 minute.
    7. After 1 minute, add All-purpose-flour (sieve separately or directly into the bowl – Refer image. Now, do not use blender. Use your hand and a spatula to mix All-purpose-flour Maida with the rest of the paste.
      Add Maida and mix
      Add Maida and mix 
    8. Do NOT use the blender after adding All-purpose-flour (Maida).
    9. Remember, you have to mix it well enough to call it a smooth paste. There should be no visible lumps.The cake’s base batter is now ready. Lets move on to baking.

    Baking the cake base Cook time – 25 minutes

    1. Pre-heat the Oven on 375 F (190 C). You can even use the Microwave Convection Oven if you do not have standard Oven. The temperature and recipe will remain same.Read more about Baking in Microwave Oven here.
    2. Some newer models of Oven and Microwave Convection Ovens have the feature of pre-heating to a desired temperature. We simply love this option. If you have it, use it to set the temperature and wait for the device to signal when it is ready.

      If you do not have this feature and still hanging with an old Oven like us, wait for about 5 minutes. There is no way to find the real temperature inside Oven after 5 minutes. We have observed that 5 minutes is a good time to get desired levels of heat for baking.
    3. While, pre-heat is going on, we can grease a loaf pan with 1 tbsp of Oil. You can pretty much use any pan Circular, triangle or whatever you have.

      We are using the rectangular pan also called loaf pan due to its shape. Grease all inner surface i.e. base and walls.
      Bake cake base
      Bake cake base 
    4. Greasing with Oil helps to create a non-sticky layer between cake and the pan. It doesn't stick after baking. You can substitute Oil with Butter too.
    5. Add the Tiramisu base batter to the pan.
    6. If the pre-heat time 5 minutes is over, keep this pan in the Oven of Microwave Oven for about 20 minutes on 375 F 190 C.
    7. After 20 minutes, the cake should be ready to come out of Oven. But wait, there are slight chances that it has not baked completely yet.

      But why?
      Well, each baking device has its capabilities to produce and hold the heat within it. Newer devices would be better than than the older generation. So, it is possible that the cake has not baked yet.
      How to check?
      Use a tooth pick and poke it at the center of cake. If it comes out clean i.e. no greasy cake batter paste visible or felt on touching the tooth-pick, then your cake is all set.
      If you do see some cake paste there, this signals that the cake might still need some more time to completely bake its inner portion.

      Here, we recommend to bake it for another 5-10 minutes and then re-check.
    8. Off-course, the cake would look brown from the outer surface after 20 minutes of baking. The real test is inside and we recommend using the tooth-pick test.
    9. Once the cake is fully baked, take it out. The pan’s surface would be hot, be careful while handling it.
    10. Keep this pan aside to cool down to room temperature. We can move on to making the topping for Tiramisu cake while it cools down.

    Making the Whipped Cream Prep Time – 4 Minutes

    1. Ingredients for Cake topping should be ready.
      Ingredients for Tiramisu cake topping
      Ingredients for Tiramisu cake topping 
    2. If you already have whipped cream that you bought from market, you can simply skip this step.
      Making whipped cream
      Making whipped cream 
    3. And if you are wondering what whipped cream is, continue here.

      Whipped cream is nothing but the cream that you get after blending or commonly called whipping the plain cream.
    4. Its time to blend whip our heavy cream for 4 minutes.
    5. After 4 minutes, the liquid cream would turn into a semi-solid state. It is important that we do not over-blend here.

      If you keep blending it past the semi-solid state, it would start losing its water content, rendering it useless for cake.
    6. Whipped cream is ready. Lets move on to next step.

    Making the Cake’s Creamy cream for layers Prep Time – 2 Minutes

    1. Take Mascarpone cheese, Vanilla essence and Sugar in a bowl. Mix them well with the help of a spatula.
      Mixing cheese with whipped cream
      Mixing cheese with whipped cream 
    2. Now, add whipped cream and mix them well again. The idea is to gel all the ingredients together.
    3. Creamy cream to use as cake layers is ready to use.

    Putting the cake together Prep Time – 5 Minutes

    1. Bring up the coffee bowl. Add Orange zest and mix well.
      Mixing Orange zest in coffee
      Mixing Orange zest in coffee 
    2. Orange zest is optional. We are using to add a bit of flavor.
    3. You can simply scrub the Orange skin in the coffee, if you plan to use it.
    4. By now, the cake base (call it bread) and its pan would have cool down. Separate the bread piece using a knife from the pan.
      Slice cake base into 2 pieces
      Slice cake base into 2 pieces 
    5. Slice this bread piece into 2 portions horizontally.
    6. Use a spoon and pour coffee on one side of each bread piece. The idea is to moist the bread and add coffee flavor.
      Pour Coffee on bread pieces
      Pour Coffee on bread pieces 
    7. We are going to use the same loaf pan that we just emptied, to set the final cake.
    8. Take a plastic food wrap and place it on the bottom of your loaf pan. The plastic wrap should be large enough to cover the base and the walls. We are trying to create a layer between cake and pan to help us push out the cake easily, after refrigeration. You can even use a parchment paper of the baking paper or butter paper.
      Adding cream layers
      Adding cream layers 
    9. Now, creamy cream comes into action. Spread a 1/2 inch thick layer at at bottom of this pan. At this time, the cream would sit on the plastic food wrap or parchment paper that you laid inside the pan.
    10. Place one of the bread piece on top of this cream’s layer.
      Add bread piece and sprinkle cocoa powder
      Add bread piece and sprinkle cocoa powder 
    11. Make a second 1/2 inch layer of creamy cream on top of the bread piece.
    12. Sprinkle the Cocoa powder passing through sieve all over the cream layer.
    13. Keep the second piece of bread now on top of Cocoa powder layer.
    14. Create a third layer of creamy cream 1/2 inch and sprinkle Cocoa powder on top of it.
      Last layer tiramisu cake
      Last layer tiramisu cake 
    15. At this time, you have 3 layers of creamy cream, 2 layers of bread and 2 layers of Cocoa powder stacked together to make a simple Tiramisu cake.

    Refrigerating cake Prep Time – 2 Hours

    1. Tiramisu cake is now technically ready to eat.
      But, we recommend refrigeration. You can refrigerate for 2 hours to get best taste and results. It will help set the cream with the bread.

    Serving Tiramisu cake

    1. After refrigeration, we need to take out the cake from pan. Keep a plate on top of the pan and turn it over. The plastic food wrap would just help slip it into the plate.
      Taking Tiramisu out of pan after refrigeration
      Taking Tiramisu out of pan after refrigeration 
    2. Sprinkle the cocoa powder again passing through Sieve as the top layer.
    3. Tiramisu is now finally ready to serve. Enjoy.
      Cutting Tiramisu cake pieces
      Cutting Tiramisu cake pieces 

    Tiramisu Italian cake recipe
    Tiramisu Italian cake recipe 
    Tiramisu cake
    Tiramisu cake 
    Tiramisu cake pastry
    Tiramisu cake pastry 

     Storage and Serving Suggestions


    Tiramisu Italian cake recipe
    1. Keep refrigerated and consume within 7 days for best taste.
    Tiramisu cake
    Tiramisu cake pastry




    The post Italian Tiramisu Cake Recipe at Home was originally published on inHouseRecipes.

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