Tuesday, August 31, 2010

Dodkyachi Bhaaji

Ridgegourd is called doDka or shiraLe in Marathi. This veggie was surely not my favorite veggie while growing up. But now I really like this veggie. Mom makes doDkyachi bhaaji like this -

DoDkyachi Bhaaji
दोडक्याची भाजी
Ridgegourd Stir Fry
2 medium ridgegourds, peeled and chopped
1 medium potato, peeled & chopped
1 medium tomato, chopped
salt to taste
A pinch of sugar
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
1/2 tsp cumin seeds
1/4 tsp methi/fenugreek seeds
1 green chili, slit
1 red chili, halved
Garnish (optional)
1 tbsp fresh coconut
1. Heat oil in a saucepan.
2/ Add the ingredients for tempering.
3. As they sizzle,  add potatoes and ridgegourd pieces.
4. Add 2tbsp water. Cover with a lid. Pour some water in the lid.
5. Let it cook on a low flame till both veggies are almost cooked.
6. Add tomatoes, sugar and salt.
7. Let it simmer till all the water is evaporated.
8. Garnish with coconut if using.
Note -
Do not throw away the peels of the ridgegourd. You can make dry as well as wet chutney with it.

Monday, August 30, 2010

Farasbi Matkichi Bhaji

Many of my non-Maharashtrian friends find this combo of green beans and muth beans very unusual. But green beans are paired with different companions like green peas, methi seeds, kala vatana and good old potato too. I just realized that I haven't yet blogged many down-to-earth veggies from my mom's kitchen. Starting today, I am going to blog about these simple veggies for a week.

Farasbi-Matkichi Bhaaji
फरसबी-मटकी ची भाजी
Green Beans with Moth beans
1 lb green beans, fresh or frozen
3/4 cup matki sprouts, pressure cooked
salt to taste
A pinch of sugar

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
2 green chilies, slit
1 tbsp goda masala

1 tbsp fresh coconut, scraped

1. Heat oil in a saucepan. Add all the ingredients for tempering except goda masala.
2. As the chilies change color, add goda masala and saute for 30 seconds.
3. Now add green beans and 2 tbsp water. Switch gas to low.
4. Cover with a lid. Place some water on the lid.
5. When the beans are almost cooked, add cooked moth beans.
6. Add salt and sugar.
7. Let all the water evaporate. Garnish with coconut

1. When not in season, I use frozen green beans. I have used French cut green beans in the picture above.

White Peas Ambat

In Konkani, this "ambat" means the coconut based curry with onion tempering. In Marathi, ambat means sour. So white peas ambat doesn't mean sour white peas but white peas curry with onion tempering.
I have already blogged about ambat recipes before. This recipe is no different. We generally make ambat with white peas, green (dried) peas, toor daal, vaaLi(maayaLu).

Vatanya Ambat

White Peas Curry
2 cups dry green peas sprouts
1 tbsp onion, chopped
salt to taste

Grind to a fine paste
1/2 cup fresh coconut
4 - 5 byadgi chilies, roasted in a few drops of coconut oil
2 tsp tamarind pulp

1 tsp oil (use coconut oil for the authentic flavor)
1 tbsp chopped onion

1. Add green peas sprouts and chopped onion in a saucepan. Add 1/2 cup water. Bring to boil. As it boils, switch the gas to low. Cover partially and let it cook.
2. As the sprouts are cooked, add tomato. Let it simmer. Add water if needed.
3. Grind the masala per the directions above. Add masala in the saucepan. Add 1/2 cup water. Adjust water to make not very thin but not thick gravy. Add salt . Bring to boil.
4. Heat oil in a small saucepan. Add chopped onion. Saute till it becomes brownish but not burnt. Pour the sizzling oil in the curry. switch off the gas. Cover immediately.
5. Serve with plain rice.

Note -
1. Fresh or dried green peas can be substituted.

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Saturday, August 28, 2010

Policha LaaDu

This is one of the recipes from my childhood. My grandmothers used to make this simple laadu for me. You can even use multi-grain flatouts or organic wheat tortilla.

PoLicha LaaDu
पोळीचा लाडू
2 chapatis - preferably day old, crushed in a blender makes about 3/4 cup
3 tbsp grated jaggery (or per taste)
A pinch of salt
2 cardamoms, peeled & crushed
1 tbsp melted clarified butter/toop/ghee (or as needed)

1. Crush the chapatis in a blender to get crumbs.
2. Mix the remaining ingredients.
3. Roll into laddoos.

Note -
1. I have even made these laadoos using multi-grain flatouts or wheat tortilla. However, they taste best with the homemade, day-old chapatis.
2. The above proportion gave me 3 laadus.

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Friday, August 27, 2010

My Grandmother's Idlis

Though my grandmother's idli batter recipe was no different than the recipe I blogged earlier, she always made her idlis in her copper peddavaN. She carefully greased the vatis/katoris/steel ramekins and poured idli batter and then steamed them. As a result, the idlis always had that distinct shape which was different than what idli stand gives you. I used my veggie steamer and three katories to make grandma style idlies.

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Thursday, August 26, 2010

Milk Bread

 We used to get the milk bread at the Mumbai bakeries. There were different kinds of loaves. There was brown bread (whole wheat), tutti-fruity bread & milk bread. Milk bread had a blue wrapper. As the name suggests, it used to look milky white but the crust used to more brown than the usual bread. I came across this recipe of Christmas bread in the book Rustic European breads from your bread machine. I tried it instantly. Another peculiarity of Mumbai milk bread was that it was smaller in size. So instead of baking the milk bread in the usual bread pan, I used smaller cake pan. So there was leftover dough. I refrigerated it and next day, I made "Sheer Mal".

Milk Bread
Adapted from Rustic European Breads from your bread machines
1 1/4 tsp bread machine's yeast
2 1/4 cup bread flour (I used King Arthur Organic)
1 (6 oz) can evaporated milk
1/4 cup water
1 tbsp + 2 tsp sugar
1/2 tsp salt
1 tbsp oil

1 tsp grated lemon zest

1. Follow the directions of your breadmaker and add all the ingredients in the order specified by your machine.
2. Set bread machine setting to dough.
3. When the dough is ready for baking,  take half a portion and bake it in a small cake loaf for 400 F, 15 - 18 minutes.
4. Cover and refrigerate the remaining dough for later use.

Note -
1. Since I wanted to make much smaller loaf, I used half of the dough. Otherwise, you could choose "Normal/Basic" setting of the breadmaker and proceed to bake in the breadmaker itself.

Rustic European Breads from your bread machine

Monday, August 23, 2010

Rawa Dosa

Whenever I go to the Udupi restaurants, I order rawa dosa 9 out of 10 times. Here's my version to replicate the restaurant taste.

Rawa Dosa
Semolina pancake
1 cup fine semolina/sooji/rawa
1 cup maida/all purpose flour
1 cup rice flour

1/2 tsp cumin seeds
1/2 tsp asafoetida
salt to taste
4-5 cashews, broken into small pieces
2 green chilies, chopped
1 tbsp cilantro, chopped
1 tbsp freshly grated coconut
1 sprig curry leaves, torn
1/4 tsp grated ginger

Oil for frying

1. Mix all the ingredients except oil to make batter. The batter should have a thin consistency.
2. Heat a nonstick pan.
3. Pour a ladle of batter. Spread evenly by tilting the pan.
4. Add oil as needed.
5. Let it cook till it's crisp.

Note -
1. For a rich taste, you can use ghee
2. Thinner the consistency,  crispier the dosa will be.
3. Make sure that the pan is heated well to get the crispy dosa.
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Tuesday, August 17, 2010

Mint-Coconut-Yogurt Chutney

I love my fresh mint from the kitchen garden. These days I am using it very liberally in all my recipes. Yesterday, I added it to my usual coconut-daaLe chutney.

Mint Coconut Yogurt Chutney
1/4 cup fresh coconut
1/2 cup roasted , puffed chana daal/Pandharpuri daaLe/Daliya
2 sprigs mint, leaves torn
salt to taste
2-3 green chilies or to taste

Stir in
1 cup plain yogurt

1 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1-2 dry red chilies, halved

1. Grind all the ingredients except yogurt.
2. Pour the ground mixture in a bowl. Stir in plain yogurt.
3. Heat oil in a small saucepan. Add all the tempering ingredients. Drizzle the hot, tempered oil.
4. Mix well. Serve with idli or dosa.

Note -
1. Though it is not necessary, I used plain greek yogurt for this chutney. Regular yogurt works well too.

Monday, August 16, 2010

Miri's Poee for BB6 - Potluck

I had bookmarked Miri's this recipe of Poee, the day I read it. Still, it took me forever to actually make it. "It's a cousin of pao" - I told Gudiya. She was really amused to hear it! She asked if it's also related to "poLi?" ;-)

Recipe Link -

Blog - http://peppermill-miri.blogspot.com/

Blogger - Miri

Serve this wonderful poee with some spicy curry!

This post goes to Nupur's BB6 - Potluck edition.

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Sunday, August 15, 2010

American Rasmalai - (2)

Few years back, I learnt this rasmalai from a friend. Ever since, it has always come handy as a quick fix Indian dessert.

American Rasmalai(2)
Instant Rasmalai
1 tin rasgulla (Haldiram/Swad etc brand)
1 packet Milkmaid Kulfi mix
1 tbsp doodh masala
2 cups whole milk or half and half.

1. Squeeze water from the rasgullas and set aside.
2. Mix kulfi mix with chilled milk or half-half. Stir in doodh masala.
3. Add rasgullas. Cover and refrigerate till ready to serve.

1. You can even buy disc shaped rasmalais instead of rasgullas.

Happy Independence Day, INDIA!

Friday, August 13, 2010

Mom's Bouillabaisse

This simple potato curry was probably mom's impromptu preparation. She called it "bouillabaisse".  The name that mom jovially referred to her last minute curry , just got stuck. Even today when I make it, I refer to it as Mom's bouillabaisse. I never bothered to check the real bouillabaisse recipe. But the other day, I saw Ina Garten preparing it on the food network. When she cut all the potatoes in circles, I realized that mom actually knew what she was talking about. (I should have known better!). Though mom's curry does not have any fish or chicken , it has those potato circles. It was an "aha" moment for me. :-D

Mom's Bouillabaisse
Onion-Potato-Bell Pepper Curry
4 medium potatoes, peeled & cut into thick circles
2 baby bellpeppers, cored & cut into thick circles
1 medium onion, peeled & cut into thick circles
3 baby toamtoes, cut into thick circles

salt to taste
1 tsp mild chili powder or paprika
1/2 tsp pavbhaji masala/kitchen king masala/garam masala
A pinch of sugar

1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder

Serving suggestions -
or brun pav

1. Heat oil in a heavy bottomed saucepan. Add all the ingredients for tempering.
2. As the seeds splutter, add onion circles.
3. Saute it carefully, taking care not to break the circles.
4. As the onion gets soft, add potatoes and bell peppers. Saute for 30 seconds.
5. Add 2 cups water. Bring to boil.
6. Switch the gas to low. Cover and let it cook.
7. As the potatoes are almost cooked, add paprika, pav-bhaji masala, tomatoes, salt & sugar.
8. Let it simmer for sometime.
9. Make sure that veggies retain their circular shape.

1. You can make your own variation by adding garam masala, ginger-garlic paste etc. After all, it's an impromptu curry!
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Thursday, August 12, 2010

Plum Cake

There was this "cake lady" named Louiza who used to sell excellent cakes in South Mumbai. Plum cake, Sponge cake, Coconut cake, Date & walnut cake - her cakes were exquisite. I wanted to bake the plum cake, but didn't have the recipe. So I borrowed the recipe of Date Walnut Mocha cake and tried to improvise here and there remembering the taste of Louiza's plum cake.

Plum Cake

1 cup prunes/dried plums, chopped, soaked in 1/4 cup Orange Juice for 6 hours

Dry mixture
1 cup All Purpose Flour
1/2 tsp salt
1/2 tsp baking soda

Mixture 2
1 cup walnut halves, ground coarsely in a blender
Mix with soaked prunes pieces

3 eggs, whisked
2 tbsp butter
1/2 cup sugar
1 tbsp unsweetened cocoa
A few drops of vanilla essence
A pinch of cinnamon powder

1. Add walnuts-prunes mixture into eggs mixture. Stir well.
2. Now add dry mixture while stirring so there are no lumps.
3. Preheat oven to 350 F
4. Grease the cake loaf pan.
5. Pour the batter
6. Bake for 25-30 minutes
7. Let it cool in the pan for 10 minutes.
8. Invert the cake in a platter.
9. After the cake has cooled down, cut into slices

1. I used sunsweet brand prunes.
2. Use freshly squeezed orange juice.
3. Plum cake is not meant to be cloyingly sweet. It needs to have that bittersweet plum taste. However, if you want, you can increase the amount of sugar per your taste.

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Wednesday, August 11, 2010

Shenga Vangyachi Bhaaji

Eggplants, drumsticks, potatoes and lima beans make an awesome combination. Try this simple bhaaji which is flavored with goda masala.

Shenga Vangyachi Bhaaji
शेंगा वांग्याची भाजी
Eggplants-Drumsticks Curry
4 - 5 small eggplants, quartered
2 medium potatoes, peeled & sliced
1 cup green lima beans/paavte/vaal lilva
6 -9 small pieces of drumsticks/shevgyachya shenga/saragawa (Indian vegetable)
salt to taste
1/2 tsp jaggery
1/2 tsp chili powder

1 tbsp oil
1/2 tsp mustard seeds
1/4 tso asafoetida
1/2 tsp turmeric powder
1 tbsp goda masala

2 tbsp fresh coconut

1. Heat oil in a saucepan. Add mustard seeds, asafoetida and turmeric powder. As they splutter, add goda masala. Saute on a medium flame for 30 seconds.
2 Add all the veggies on after the other. Add chili powder. Saute for 1 minute.
3. Add 1/2 cup water. Cover with a lid. Keep some water on the lid.
4. Let it cook on a low flame till veggies are cooked.
5. Add salt and jaggery. Add more water if needed.
6. Simmer for 5 minutes.
7. Garnish with fresh coconut.

Note -
1. To expedite the process, you can use pressure pan.

Dudhi chi Koshimbeer/Bharit - Bottlegourd salad

This simple bottlegourd salad can be made two ways. If you can find a very tender, fresh bottle gourd, you can grate it and keep it raw. The salad is then called "Koshimbeer". However, you can also steam the dudhi chunks and proceed. It will then be called "Bharit".

Dudhi Chi Koshimbeer/Bharit
दुधीची कोशिंबीर
Bottle Gourd Salad
1 small, very fresh/tender bottlegourd, grated with peels & seeds
salt to taste
sugar to taste
2 tbsp roasted, unsalted peanuts, crushed coarsely
1 cup yogurt or more per taste
1 green chili, chopped

Tempering (Optional)
1 tsp oil or ghee/clarified butter
1/2 tsp cumin seeds
1/8 tsp asafoetida

1 tbsp chopped cilantro/coriander leaves

1. Mix grated gourd with yogurt, salt, sugar, chili & peanuts powder
2. If using, heat oil in a small saucepan. Add cumin seeds and asafoetida.
3. Add sizzling oil to the salad
4. Garnish with cilantro.

Note -
1. Since we are making this salad raw, the bottle gourd needs to be very fresh. I also used peels and seeds since it was fresh.
2. Alternatively, you can steam/boil the dudhi chunks in the pressure cooker and mash it completely and then proceed with the exact same procedure.  In that case, the same salad goes with the name - "Dudhiche Bharit". Be sure to get rid of any excess moisture after pressure cooking the bottle gourd.

Sunday, August 8, 2010

TandLachi Bhakri - Rice Flour Flatbread

I have blogged about Rice Flour Flatbread from Gujarat. Now, let's visit the rice flour flatbread from Maharashtra.

TandLachi Bhakri - count 6
तांदळाची भाकरी
Rice Flour Flatbread
1 1/4 cup water
1 cup rice flour
1/2 tsp salt
1 tsp oil

dry Rice flour as needed for dredging

Serving Suggestions
Any coconut based Chicken curry
Any Malvani curry

1. Bring water to boil adding salt. As it boils, add oil.
2. Then add rice flour, while stirring with a fork or spoon. Switch the gas to low.
3. When all the flour comes together in a uniform mass, switch the gas off. Cover with a lid. This cooked rice flour is called "ukad" in Marathi.
4. Keep aside for 15 minutes.
5. While flour has cooled enough to handle, knead it and make 6 uniform balls.
6. Take one ball and keep others covered till ready to use.
7. Knead it again till you make a uniform ball.
8. Using dry rice flour as needed, roll into a flatbread using a rolling pin.
9. Heat the griddle/tawa or pan. Place the flatbread in the heated pan.
10. Flip back after few seconds.
11. Roast directly on the flame.
12. Place in a container, wrapped in a clean kitchen towel.

Note -
1. I have been told that with practice, one gets a perfect circular shape. Though my bhakris were very soft and tasted great with curry, I haven't yet mastered the art of rolling rice flatbread into a perfect circle!:-D

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Saturday, August 7, 2010

Shammi Kababs

You can serve these kababs with naans or pita breads. We love to eat them with salad. I tweaked the recipe on the back of Shan Shammi Kabab masala.

Shammi Kababs
Minced Chicken Burgers
1 lb chicken mince
1/2 tbsp garlic paste
1/2 tbsp ginger paste
1/2 pkt Shan Shammi Kabab Masala

1/4 cup chopped onion
1/4 cup chana daal/bengal gram, soaked for 4 hours
1 1/4 cup water

You will also need later,
1/4 cup chopped cilantro
2 tbsp chopped mint
2 eggs, whisked
2 slices of bread, blend to make fresh bread crumbs

Oil for shallow/deep frying

Serving Suggestions
Tandoori Naan or Rumali Roti

Sliced onions & lemon wedges and/or salad

1. Add all the ingredients except herbs, eggs/bread or oil in pressure cooker or handi.
2. Pressure cook for 4-5 whistles.
3. Open the lid when the pressure drops by itself. There will be still moisture in the chicken mince. Do not let it evaporate. Let it cool down.
4. Add mint, cilantro. Now add fresh bread crumbs and whisked eggs.
5. Heat a tawa/pan. Grease it lightly. Using wet hands, make small balls and flatten them. Place them gently on the pan. Cook them on both sides.
6. Drain on the absorbent paper. Serve hot with onions, lemons, salad and Naan.

Note -
1. Traditionally, mutton mince is used for this recipe.
2. You can deep fry these kababs for better taste.
3. I more or less followed the recipe on the back of Shan Shami Kabab Masala.

Friday, August 6, 2010

Ovyachya Paananchi Bhuji

I planted that Cuban Oregano just to devour these fritters and walk down the memory lane in Mumbai!:-D

Ovyachya Paananchi bhuji
ओव्याच्या पानांची भजी
Cuban Oregano Fritters

Whisk together
1/2 cup besan/chickpea flour
 1 tbsp rice flour
1/4 tsp asafetida
1/2 tsp turmeric powder
1/8 tsp ajwain/owa (optional)
1/2 tsp chili powder or paprika
water to make thick batter
1 tsp super hot oil

1. Rinse the leaves and let them air dry.
2. Whisk besan batter so there are no lumps.
3. Heat oil for deep frying.
4. Dip each leaf in the batter and deep fry till it appears cooked on both sides.
5. Drain on the absorbent kitchen napkin.
6. Serve hot with ketchup or chutney and tea.

Note -
1. If there is any leftover batter remaining, you can dip any vegetables like cauliflower, potatoes, bell peppers, eggplants and proceed to make the bhujiyas.

Thursday, August 5, 2010

Dry Bhel

What's the difference between dry bhel and usual bhelpuri? Well, dry bhel is the bhel without chutneys. There are two ways of getting it in Mumbai. If your bhelwala is too generous, he will give you dry bhel free of charge after eating the usual bhel/sev puri/ragda patties.

Or there are those shops that sell kurmuras and chanas. Those shops also sell this dry bhel without chutneys. It's a mixture with minced onions, chilies, cilantro, raw mango - when in season, sprinkled with chili powder and chaat masala with a generous squeeze of lemon. Yum!

Dry Bhel/Suki BheL/Sukha Bhel
Spicy Trail Mix - Mumbai Style
 1 recipe dry bhel mix or bhadang
1 small red onion, finely chopped
1 tomato, finely chopped (optional)

A generous sprinkle of chaat masala
2 - 3 green chilies, minced (optional)
1 small raw mango, chopped
Handful of roasted, salted peanuts
Handful of sev

1 tbsp chopped cilantro
1 lemon, squeezed

1. Mix all the ingredients and serve

Note -
1. Make sure that the bhel mix is fresh and crispy.

Wednesday, August 4, 2010

Methi Matar Malai

This used to be one of the popular items at the Punjabi restaurants. I recreated the recipe using the ingredients available here.

Methi Matar Malai
Fenugreek Leaves with Green peas and cream
1 bunch fresh fenugreek leaves
2 cup green peas, fresh or frozen

Grind to a smooth paste
1 cup sliced onions
2 garlic cloves
1 1/2" ginger, peeled & chopped
9 almonds
1 green cardamom
1/4 cup part skim ricotta cheese

1 tbsp oil
1/2 tsp cumin seeds
2 -3 cloves
* Ground paste
A pinch of turmeric powder

2 green chilies, slit or chopped (optional)
1/2 tsp garam masala

1. Rinse methi leaves. Chop them roughly and set aside.
2. Heat oil in a kadai or saucepan.
3. Add whole spices and turmeric powder. As they sizzle, add ground paste.
4. Saute for 15 minutes.
5. Add chopped methi and 1/4 cup water.
6. Cover and let it cook.
7. Add water as needed without letting it burn.
8. Add salt to taste.
9. Garnish with chilies - if using and garam masala.

Note -
1. If you want you can sprinkle salt on chopped methi and squeeze the juice out to remove the bitterness. I find this step unnecessary since we enjoy that bitter flavor.

Tuesday, August 3, 2010

Jicama chi Koshimbeer

A chef from the food network described the taste of jicama as a cross between apple and water chestnut. I wanted to try it but was not sure what should I make. When mom was here, she suggested making the good, old koshimbeer.

Jicama chi Koshimbeer
Jicama Salad
1 big jicama, peeled & grated coarsely
1 - 2 green chilies
1/4 cup roasted, unsalted peanuts, powdered
salt to taste
1/2 tsp sugar

 2 tsp oil
1/2 tsp cumin seeds or mustard seeds
1/4 tsp asafoetida

1 lemon, squeezed
2 tbsp cilantro, chopped
1 tbsp fresh coconut (optional)

1. Mix all the ingredients.
2. Heat oil. Add tempering ingredients.
3. Drizzle the tempered oil over the salad.

Note -
1. Keep the salad aside for at least 15 minutes before serving to get all the flavors nicely incorporated.

Monday, August 2, 2010

Monaco Chaat

This is one of the most homely chaat. You can use any crackers of your choice but I used Monaco - the salty crackers from my childhood in India. My aunt used to make many different chaats. This was the variation from usual sev-batata-puri. Sometimes she used bread croutons to make bread sev puri or sometimes she used to come up with monaco crackers as the base for puris.

Monaco Chaat


1 pack monaco crackers

1 medium potato, boiled, peeled, chopped

1/2 small red onion, peeled, minced

1 tbsp cilantro/coriander leaves, chopped

Few drops of lemon juice or amchoor powder

A pinch of chaat masala


1. Assemble the crackers on a serving platter.
2. Just before serving, place potatoes, onions, chutneys, sev, cilantro and lemon juice/amchoor powder with chaat masala.
3. Serve immediately before they get soggy.

1. Use fine sev for this chaat.

Sunday, August 1, 2010

Date-Walnut-Mocha Cake

This recipe is shared by my neighbor from Mumbai. I pretty much grew up eating this yummy creation!

Date-Walnut-Mocha cake
1 cup dates, chopped

Mix together
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt

1/2 - 1 cup sugar
2 tbsp butter
3 eggs
1 tbsp cocoa powder
1/2 tsp instant coffee powder

Grind to a coarse paste
1 cup walnut halves

4 walnut halves, broken into pieces

1. Preheat oven to 350 F. Grease the cake pan and set aside.
2. Fold in dry mixture into wet egg mixture and keep mixing till there are no lumps.
3. Add the coarse walnut paste and dates. Pour in the cake pan. Garnish few walnut pieces on top
4. Bake in the oven for 30 minutes or till inserted skewer comes out clean.
5. Let the cake cool in the pan for 10 minutes. Take off the cake from the pan.
6. Invert and serve with vanilla or coffee ice-cream

Note -
2. If the batter looks too stiff, add little milk - just a spoonful at a time.

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