Rava Ladoo

These days as mentioned in my previous post I'm just killing time without knowing what to do. Then there came a thought of making ravva ladoo's which are our favorite. So here they are as virtual treats to you all.

Ravva ladoo is a very easy to make recipe. It is one of my favorites & always in a must have list.I had a pooja coconut sitting on my counter for last one month & I was confused what to do with it. Then yesterday I came in agreeing my thoughts & made these yummy ladoo's.

But before that I arranged this deco & which I wanted to share with you all. I used the nirmalya flowers (Flowers used for before days pooja) in this deco.

Ingredients:
2 Cups sooji/ bombai rava
1 Cup sugar
1&1/2 Cups grated coconut
3 Tbs ghee or butter
1/2 Cup chopped walnuts
1Tsp elachi powder
4 Tbs milk 

In a small pan take 1tbs ghee along with chopped walnuts.Fry them for 2mins & switch off heat.
Now heat a wide pan with 2tbs ghee.Add sooji to pan & fry it till you get a nice aromatic smell. Now in process you might even burn sooji too.So to avoid it keep sautéing the pan for 3&1/2 to 4mins.Switch off heat & transfer it carefully to a heat resistant bowl. To that add grated coconut, sugar, walnuts & elachi powder.Add milk to the mixture & form them in to ladoo's. Be carful as the mixture will be a little hot.

Allow them to cool for 15mins so that they will become a little firmer & will be easy to handle. Store them in a air tight container & enjoy them.

Note:

1. Store them in a airtight container. 

2. shelf life is for 3 to 4 days. 

Scrambled Tofu Curry

Some days it's very hard for the day to pass on & I'm in a getting bored phase these days. Hubby being busy at office with work & him not even coming for lunch makes me a lone person whole day with doing nothing.

Coming to this curry I have to say it's a replacement to egg burji for vegetarians & vegans too.As you all know tofu is filled with protein so it won't be a bad idea to include it in our daily diet.

Ingredients
2 Cups of scrambled tofu
1 Cup chopped onions
2 Green chili's
1/4 Cup green peas
1 Tomato 
1 Tsp red chili powder
1 Tsp coriander cumin powder
Salt 
Cilantro for garnish
For seasoning 
1 Tsp mustard
1 Tsp jeera
1 Tbs oil

Making scrambled tofu:
Generally tofu is stored in water.In order to make it edible first we have to remove excess water out of it. So I generally cover tofu in a cheese cloth & place mortar on it or something heavy. Leave it for 20 mins so the excess water will be squeezed out. Later remove tofu from cheese cloth & scramble it. 

Heat a pan with oil to that add mustard & jeera.Add onion to pan when the mustard starts jumping. Fry them translucent and then add green chili's,peas & diced tomato to pan.Add salt to them & close pan with a lid. Allow it cook for 5mins & then add scrambled tofu to pan.

Saute it for 10mins till then tofu comes out spongy by loosing all the water to heat.Sprinkle some red chili & coriander cumin powder to pan & saute them for 3 more mins.Switch off heat & garnish it with cilantro. 

Note: 
1. Add some garlic for much more flavor. 
2. I used both green chili's & chili powder but you can avoid any of them to lessen the spiciness in curry. 

Vanilla cake with butter cream frosting

I made a vanilla cake with butter cream frosting on the occasion of my hubby's b'day. The cake came out super duper delicious & finger licking. 

Frankly I'm not a good cake baker. I make them once in a blue moon & then too I fail twice before I get a perfect cake.So to avoid all this headache I got this fool proof recipe from food network as once suggested by my cousin. Coming to recipe I made the cake from scratch but I used a store brought cream frosting. 

Ingredients 

For Vanilla cake

1&1/2 Cups cake flour

1 Tsp baking soda

1/2 Tsp salt

1 Cup sugar

1/2 Cup hot water

1 Tsp vanilla extract

1/2 Cup curd

1 Large egg or 2 small ones

1/2 Cup olive oil

For Filling 

1/2 Cup non-fat whip cream

2 Tbs strawberry Jam 

Frosting

1 Can butter cream frosting

Grated chocolate & chocolate pieces for garnish

Making cake : 
Preheat oven @ 350 degrees. Butter up a bowl for baking 7 keep aside.Sift all the dry ingredients in a bowl. In another bowl add the wet ingredients other then hot water & beat them together. Now mix the wet with dry ingredients & last add the hot water to it & beat them smoothly. 
Now pour the batter in to buttered bowl & bake it @ 350 degrees for 20 to 25 mins. Take a tooth pick and insert in to cake. If it comes out clean switch off heat & remove cake from oven.Allow it to cool on table top for 1hr to 2hrs.

Filling & Frosting:
In a bowl mix the whip cream & strawberry jam together. Now take the cake & horizontally cut the cake in to 2 halves. On the down layer spread the filling smoothly & place the other half on it. 
Now take the butter cream and spread it smoothly around the cake & decorate it as you like. 

We just loved the outcome of the cake. The layers were moist with the sweet filling & the butter cream was all buttery as my husband wanted. 

Note: 
To make a chocolate cake just add 1/2 cup of coco powder to the mix. 

Sending this recipe to :
1. Bake Fest event hosted by Archana of  The Mad Scientist's Kitchen
2. Virtual Birthday Party event hosted by Cook-Eat-Burrrp
3. Romantic Candle Lit Dinner Event hosted by Roha