Saturday, March 24, 2018

Lasagna - Indian style

Traditional lasagna is an Italian cuisine and is layered with cheese, spinach or chicken inbetween pasta sheets. I tasted this in one of my friends home with chicken and cheese with indian flavors. So I thought to avoid cheese and try a veggies version of this. This one is a heavy dinner packed with lot of veggies. Kids will love this sure. 





Here comes the recipe.

Ingredients: 

Onion - 1 medium
Mushroom - 2 cups
Capsicum - 1 1/2 cups(one color or combo of 3 colors)
Cabbage - 1 1/2 cups
Spinach - 2 1/2 cups
Tomato - 4( make a purée)
Tomato ketchup - 2 tbsp
Salt

For temper:

Butter - 2 tbsp
Garlic - 10 pods
Pepper powder - 1 tsp
Red chili flakes - 1 tsp
Oregano - 1/2 tsp
Italian seasoning - 1/2 tsp

For layering:

Butter - 1 tbsp
Lasagna - 1 pack(I used ready to cook pasta sheets)
Eggs-for each layer 2, so for this one I used 8 eggs.
Mozzarella cheese - 100gm/2 cups





How to prepare filling:

1. Chop onion and garlic finely. 
2. Chop the other veggies thin.
3. In a large pan, temper with the ingredients.
4. Add onions, capsicum, mushroom and salt. Mix well, cover and cook for 10 minutes.
5. Add tomato purée, ketchup, spinach and cabbage. Cover and cook it for 10 minutes.
6. Check for salt and spice and cook till it is dry and has no water in it.
7. Remove from flame and keep aside.





How to layer and bake:

1. Preheat the oven to 375 F( see notes).
2. Butter a glass dish, I used 13 by 9 pan.
3. Spread a little filling( to avoid pasta sticking in pan)
4. Place lasagna sheets on the top of that.
5. Spread filling evenly on top of the sheet.
6. Beat 2 eggs in a separate bowl and pour it over the filling evenly. Traditional lasagna uses cheese instead of egg. To avoid cheese, I add egg. 
7. Now keep lasagna sheet and repeat the filling and egg alternately.
8. End with egg on top.
9. If you had less filling, then top with cheese.
10. Cover the dish with aluminum foil.
11. Now bake for 25 minutes(or as per instructions in the box).
12. Remove foil after 25 minutes and broil for 5-7 minutes to make cheese becomes golden brown on top.
13. Remove from the oven and rest it for 15 minutes.
14. Cut, serve and taste this yum yum lasagna. 




Notes:

1. Set  the temperature according to your lasagna package. I use ready to cook lasagna pack here. It doesn’t need to be cooked to layer. Alternately traditional lasagna sheets are there. You have to cook it to layer. Choose according to your convenience.
2. You can also add zucchini, beans to the filling.

Wednesday, March 14, 2018

Cardamom flavored Ghee residue cake



I came across this recipe in a food Facebook group and I can't able to believe that a cake can be baked with the residue of ghee. So I tried to make it and taste how it will be.

Ingredients:
Ghee residue- how much ever comes, I got 2 1/2 tbsp
Cane Sugar-3/4 cup
Milk- 1 cup + little less than 1/4 cup
Fine rava -1 cup
Cardamom pow-1 tsp
Salt-1/4 tsp
Baking soda-1tsp
Slivered almonds-1/4 cup





How to bake:
1. Add sugar to the ghee residue and heat it till sugar dissloves. Remove and when warm add milk.
2. Now in another bowl, mix rava, cardamom n salt.
3. Now add the rava mix to ghee mix and mix well and rest it for 10 min. 
4. Preheat your oven to 350f. 
5. Meanwhile grease a loaf pan. I used 8*4 pan.
6. Now add baking powder to the mixture and mix well.
7. Transfer the batter to loaf pan and top it with almonds.
8. Bake for 40-45 min. 
9. Cool in pan for 5 min. Remove from the pan and cool it completely.
10. Slice, serve and enjoy.





Tuesday, January 30, 2018

Whole wheat old fashioned butter cake

This recipe is best butter cake for frosting. This recipe says it is a 100 year grandma recipe and it is a keeper definitely for frosting cakes.

Adapted from: 
Reeni from cinnamonspiceandeverythingnice

Makes: 2 8” cake or 1 bundt cake





Ingredients needed:

Whole wheat flour-1 1/2 cups
Cane sugar-11/4 cups
Baking powder-1tbsp
Salt-1/2 tsp

Unsalted Butter -1/2 cup
Milk-1cup
Vanilla extract-1tsp
Eggs-2



How to bake:

1. Preheat oven to 350 F/ 180 C.
2. Grease 2 8” cake pans or bundt pan.
3. In a mixing bowl, sift flour, sugar, baking powder and salt.
4. Add butter, milk and vanilla extract and beat for 2 minutes. Don’t skip it.
5. Add both eggs and beat again 2 minutes. 
6. Pour batter into the prepared pans and bake for 
(a). 30-35 minutes for 8” cake pan
(b). 50 minutes for a bundt pan

7. Cool in pan for 10 minutes.
8. Unmould from the pan and cool completely in a wire rack.
9. Slice and store in a airtight container for 3-4 days.