Sneha's Recipe

Vanilla Cupcakes With Homemade Yellow Cake Mix#Foodieextravaganza

In: Cakes, Cupcakes, Foodie Extravaganza Party

This is my yellow cake premix recipe, and I loved it! So easy and quick to make. Just labels the jars or zip lock bags with all instructions when ready to make just mix with wet ingredients and you are done.

1 Cup = 200 Ml Cup
Makes 12 Cupcakes
Ingredients
Dry Ingredients
1½ Cups All-Purpose Flour
1½ Teaspoons Corn Flour
¾ Cups Caster Sugar
1 Teaspoon Level Baking Powder
¼ Teaspoon Level Baking Soda
A Pinch Salt
1/8 Teaspoon Yellow Food Color
Wet Ingredients
To Add When Making The Cake
2 Eggs
1 Teaspoon Vanilla Essence
100 Grams Butter
½ Cup Milk

Method

Measure the flour into a quart size mason jar or a zip lock bag. Add sugar on top, then baking powder, then salt. Place lid on jar.
When ready to make the cake batter.

Place softened butter into bowl and beat 2 minutes. Add milk, vanilla and eggs and beat till well combined. Add the cake mix little at a time and combine for 30 seconds.

Pour batter into prepared cupcake pan. Bake at 180°C. for 15 - 18 minutes. Check after 15 minutes by inserting a toothpick if it comes out clean take them out.

I like them plain so no frosting .
These I took for a party hence made in disposable paper tea cups.
Perfect for a kids party. If you want to frost them then cool them completely before frosting.

Labels: Homemade, Cakes, Cupcakes, Paper Tea Cups, Vanilla, Cak, Foodie Extravaganza Party

Angel Food Cupcakes by A Day in the Life on the Farm
Elderflower + Fiori di Sicilia Cupcakes by Culinary Cam
Rocky Road Cupcakes by Karen's Kitchen Stories
Vanilla Cupcakes With Homemade Yellow Cake Mix by Sneha's Recipe

3 comments

Prawn With Veggies Bafat Without Coconut#SundayFunday

In: East Indian, Main course, Mixed Veggies

This recipe is made with two East Indian Masalas and is without any coconut. It's quick, easy and tasty too. This pairs well with hot steamed rice or hand bread.

Ingredients
300 Grams Cleaned Prawns With Shells
1 Teaspoon Heaped Kacha Masala
1 Teaspoon Heaped East Indian Bottle Masala
1 -2 Green Chillies - slit
1 Teaspoon Heaped Ginger Garlic Paste
1 Teaspoon Sea Salt or to taste
1 Tomato - Sliced
1 Medium Onion - sliced
1 Sprig Curry Leaves
1 Medium Potato - quartered
2 Small Brinjals - quartered
4 -5 French Beans
4 -5 Papadi/Broad Beans
1 Small Piece Snake Gourd
3 Tablespoons Oil
1 Tablespoons Tamarind Paste
1 Tablespoon Rice Flour

Method

Heat oil, add cumin, slit chillies, ginger garlic paste and fry for a minute, later add chopped onions and fry till slightly pinkish in color. Now add the prawns and fry well till the onion turns just a little brown ( don’t fry till dark brown). Add the chopped tomato and fry till soft adding a splash of water.
Once the tomatoes are mushy add potatoes, French beans and and both the East Indian masala with a little water and let the masalas cook till the oil starts separating check and add little more water ( don’t add too much water as we will be adding it in the later stage) if required till the masala gets well sautéed.

Now add all the veggies and a little water to get the veggies sautéed in the spices for about a minute or two stirring in between. Add the prawns and water enough to make a gravy consistency accordingly. Lightly give this a mix and cook covered for 5 - 7 minutes, stirring in between. Once the veggies and prawns are cooked add the tamarind paste mixed with the rice flour, give it a light mix and let is simmer for 2 - 3 minutes.

Switch off the flame and garnish with chopped coriander leaves. Enjoy this with steamed rice or Hand Bread.

Labels: East Indian, Prawns, Seafood/Fish, Sunday Funday, Main course, Mixed Veggies

Sue of Palatable Pastime shares Calabrian Chili Pasta with Shrimp
Amy of Amy's Cooking Adventures serves up Crispy Oven Baked Fries
Stacy of Food Lust People Love gives us Grilled Octopus with Spinach and Smoky Beans
Wendy of A Day in the Life on the Farm made a Pineapple Shrimp Noodle Bowl
Sneha of Sneha's Recipe cooks Prawn With Vegetable Bafat Without Coconut

1 comment

Pressure Cooker Pork Dry#SundayFunday

In: Gluten free, Low Carb, One Pot Meal

Want something that is quick, then this is a recipe for you. For I have never made anything as simple and easy as this. No oil is added in this recipe. This is a one pot dish/meal.

Ingredients
1 Kg Boneless Pork - cut into cubes
Grind To Paste
1 Tablespoon Kashmiri Chilly powder
15 Cloves Garlic
2 " Piece Ginger
½ Teaspoon Heaped Black Pepper powder
12 Shallots
¾ Teaspoon Pink Himalayan Salt
¼ Cup Water
½ Teaspoon Turmeric powder
1 Tablespoon Heaped Vinegar - I used coconut vinegar

Method

Marinate the pork with the ground paste got one hour in the pressure pan itself.

After one hour place it on high flame and take one whistle. Reduce the flame to low and let is cook for 12 - 15 minutes. After 15 minutes switch off the flame and let the cooker cool. When it cools open the cooker and dry off the excess liquid in the cooker on medium high flame and the renders all the fat.

Switch off the flame and serve this as a side dish. Taste awesome.

Labels: Pressure Cooker, Pork, Side Dish, Sunday Funday, One Pot Meal, Gluten Free, Low Carb

45 Minute Hamburger Buns from Amy’s Cooking Adventures
Avocado Salad with Fresh Herb Dressing from A Day in the Life on the Farm
Carrot Apple Salad from Mayuri’s Jikoni
Pressure Cooker Pork Dry from Sneha’s Recipe
Quinoa Salad with Fennel & Garbanzo Beans from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Spaccatini Rolls from Karen’s Kitchen Stories
Spinach Madeline Stuffed Potatoes from Food Lust People Love
Sweet and Tangy Cucumber Salad from Palatable Pastime
Sweet Potato and Fennel Fronds Salad from Cook with Renu

7 comments

Vegan Italian Pasta Salad With Basil Dressing#SundayFunday

In: Basil, Dressing, Healthy

So flavorful pasta salad with fresh herbs, tomatoes, olives, pickled pepperoncini's, red onion and a basil dressing. It’s perfect for potlucks and picnic's. This Vegan Italian Pasta Salad is quick, easy to put together.

For Pasta Salads, cook the pasta a little longer than the directions given since Al denté is ideal for hot pasta dishes, but for pasta salads it should be a little softer/slightly overcooked pasta. Pasta firms up a lot once it’s cold hence a slightly overcooked pasta works best for salads.

Ingredients
For The Basil Dressing
¼ Cup Olive Oil
1 Teaspoon White Vinegar
1 Tablespoon Water
½ Teaspoon Sea Salt or to taste
¼ Teaspoon Garlic Powder
¼ Teaspoon Onion Powder
¼ Teaspoon Sugar
12 -15 Fresh Basil or more to your taste
¼ Teaspoon Dried Basil
¼ Teaspoon Black Pepper Powder
For The Salad
2 Cups Boiled Pasta
1 Cups Cherry Tomatoes - chopped
2 Tablespoons Fresh Herbs (I use basil, thyme & oregano)
⅓ Cup Green & Black Olives - chopped
1 Small Red Onion - chopped
1 Tablespoon Pickled Pepperoncini's - chopped

Method

Cook pasta according to package instructions, but add an extra minute to the cooking time. The pasta should be just slightly overcooked .
While the pasta is cooking , let's prepare the dressing.

Add all of the dressing ingredients to a blender. Blend on medium-high speed until the dressing is a creamy light green with plenty of fresh basil flecks are seen throughout.

Drain the pasta and transfer it to a large bowl. Immediately toss the hot pasta with ⅔ of the dressing (enough to liberally coat). Chill.
Once the pasta is cold, mix in dressing mixture, tomatoes, olives, chopped herbs, pepperoncini's, and red onion. Chill.

Taste and adjust seasoning before serving.

Labels: Vegan, Italian, Basil, Dressing, Salad, Side Dish, Pasta, Healthy, Sunday Funday

For Pasta Salad and Noodle Salad Event

Sneha's Recipe: Vegan Italian Pasta Salad With Basil Dressing

Amy's Cooking Adventures: Caprese Pasta Salad

A Day in the Life on the Farm: Couscous Salad

Palatable Pastime: Pineapple and Butternut Macaroni Salad

Karen's Kitchen Stories: Chinese Egg Noodle Salad with Pork

Mayuri's Jikoni: Tropical Pasta Salad

Cook with Renu: Vegetable Orzo Pasta Salad

5 comments

Grilled Cauliflower Tikka Masala#SundayFunday

In: Cauliflower, Gluten free, Grilled

This dish is so delicious and creamy, you will love this dish.

For this recipe if have used mustard oil, this oil gives a delicious and nutty flavor to the dish. Mustard oil is also a healthy oil. Once you acquire a taste of the oil you will love using it in cooking. Do try this recipe with this oil. I have made the gravy thick to enjoy it with chapatti, if you want to have with steamed rice then add more hot water and adjust the gravy consistency accordingly. This crowd-pleaser of a dish for vegetarians, a perfect, warming bowl of comfort food.

Serves 4 - 5
Ingredients
1 Medium Head Cauliflower - cut into florets
1 Teaspoon Sea Salt
For The Cauliflower Marination
150 Grams Yogurt -whisked
½ Teaspoon Sea Salt
¼ Teaspoon Black Salt
1 Tablespoon Kashmiri Red Chilly powder
½ Teaspoon Amchur powder
½ Teaspoon Cumin Powder
½ Tablespoon Lemon Juice
1 Tablespoon Chutney Chana - grind to a fine powder
½ Teaspoon Kasuri Methi
1 Teaspoon Ginger Garlic Paste
2 Tablespoons Mustard Oil

For The Tikka Masala Gravy
1 Medium Onion - chopped
3 Cloves Garlic - chopped
1" Piece Ginger - chopped
2 Medium Tomatoes - blanche & peeled
2 Tablespoon Mustard Oil
1 Teaspoon Red Chilly Powder
½ Teaspoon Turmeric Powder
1 Teaspoon Cumin Powder
2 Teaspoons Coriander Powder
½ Teaspoon Garam Masala Powder
¼ Cup Yogurt
½ Teaspoon Sea Salt
½ Teaspoon Sugar
For Garnishing
Coriander Leaves
¼ Cup Fresh Cream

Method
For The Cauliflower/Gobi Florets

In a large pot or kadhai, pour water add a teaspoon of salt bring it to a boil. Once the water comes to a rapid boil, add the cauliflower floret. Bring this to a boil and switch off the flame. Drain the water and let it cool down completely.

For The Cauliflower Marination

In a large mixing bowl combine, all the given ingredients to a smooth mixture, add in the cooled cauliflower florets, mix well. Set it aside for 30 minutes.
In the mean time let's prepare the gravy

In a large pan / kadai, heat mustard oil, when it comes to a smoking point, switch off the flame let is cool for a minute or two. Now switch on the flame and fry the chopped onions, ginger and garlic till it just starts to turn golden, add the blanched and chopped tomato, sauté it for 2 minutes. Switch off the flame and let it cool.
Let's get back to the cauliflower

Heat the oven to 200°C, with both the elements on. Arrange the marinated cauliflower in a lined tray. Do not add the marinade, keep this aside, we will use it in the gravy.
Place the tray in the oven and let it grill for 15 minutes.

After 15 minutes, remove the tray out and turn the sides of the florets. Turn the oven setting to grill only and place the tray on the top rack and grill it for 10 minutes, half way through change the sides of the tray.

They will be slightly charred see pic.

Back To The Gravy

In blender jar add the sautéed onion and tomato along with the oil, all the given spices and yogurt, grind this to a fine paste.
Pour this back into the same kadai without adding any oil.
Wash the blender jar with little water, pour this also into the kadai. Add the all the remaining cauliflower marinade and wash that bowl too with little water. Add another cup of water and mix all this well, add salt and sugar and give it good mix. Now switch on the flame and on medium high flame stir it continuously till the gravy comes to a rolling boil. Once it comes to a rolling boil, cover with a lid and reduce the flame to low and let it simmer till oil surfaces.

Once the oil surfaces our gravy is done. Now add the garam masala, crushed kasuri methi, cream and give it good mix, let is simmer for a minutes. Switch off the flame add the grilled cauliflower florets and mix. Serve hot garnished with coriander leaves and a drizzle of cream.