This is the first cake I baked at home for my Parent’s 25th Wedding anniversary. Since we are vegetarians, we don’t use eggs and thought of making this egg-less cake. To my surprise, it came out very well. This is the first cake tasted by my grandparents in their life time.
All purpose flour- 1 cup
Sugar- 1/3 cup
Unsweetened Cocoa powder – 3 tbsp
Baking soda- 1/4 tsp
Baking powder – 1/2 tsp
Oil- 1/2 cup
Hot water- 3/4 cup
Lemon juice- 1tbsp
Vanilla Essence – 1/4 tsp
- Grind the sugar into powder.
- Mix all the dry ingredients so that they are evenly mixed.
- In a separate bowl mix water and oil till they are blended well.
- Now pour the water+oil mixture into the dry ingredients and mix well . Take care that they should not form clumps.
- Add vanilla essence and mix well.
- Now grease the cake pan (Rice pan that comes with cooker will do good) with ghee.
- Meanwhile place another rice pan with 1/4 cup water in the cooker and switch on the stove. They will be pre- heated.
- In the mixture add lemon juice. This will react with baking soda and helps in raising the flour.
- Immediately place the pan on the top of the first pan and close the lid.
- It should be steam cooked so don’t use the weight.
- Bake on medium heat for 5 minutes. Then bake it in low heat for 30-35 minutes.
- Once you have done, open the cooker and insert the toothpick at the center to check whether the cake has been baked well.
- Now allow it to cool for ten minutes and turn it upside down on a plate.
- Your cake is ready and you can cut into pieces and serve.
- It will be yummy.
Paruppu means dhal and rasam can be called as South Indian soup. Its literal meaning is the essence of tamarind blended with dhal and other aromatic ingredients. It can be served with hot rice. It is watery. The cumin seeds, peppercorn in the rasam has medicinal value and it is always good to eat rasam on a daily basis. I love rasam a lot. There are different varieties of rasam but this is one of the the most common rasam that we make at home. The essence of tomato and tamarind gives it a tangy taste. It is always good to use desi tomatoes for making rasam. My husband hates toeat rasam before our wedding. But now he himself will ask me to make rasam. Now he loves to have rasam+ rice with Potato curry and also as a side dish for Dosai.
Toor dhal – 4tbsp
Rasam powder -1tsp
Turmeric powder- A pinch
Dried Coriander powder – A pinch
Cumin seed powder- A pinch
Curry leaves- few
Coriander leaves- few
Tamarind – medium lemon size Tomato- 2 medium size
Jaggery – 1/2 tsp
Salt- As required
Asafoetida- A pinch.
- Pressure cook the toor dhal with enough water.
- Also cook the tomatoes in the cooker without water.
- Tamarind can be pressure cooked with little water or it can be cooked in an open vessel with enough water.
- Once the toor dhal has been cooked, mash it well with a potato masher or with your hands itself and keep aside.
- Mash the tamarind and extract the juice from it.
- Take a vessel and add turmeric powder, jaggery, salt, rasam powder. Now add the cooked tomatoes into the vessel and mash it well. Let it boil.
- Now add the tamarind juice to it and allow it to boil.
- You can add half of the curry leaves and coriander leaves at this stage so that their flavour will get blended very well.
- Once they form foam add the mashed toor dhal along with the water. At this stage, you can add cumin seed powder, dried coriander powder, remaining coriander and curry leaves.
- You can add one more cup of water and allow it to cook.
- You will start enjoying the aroma of the rasam at this stage.
- Once they boil and the foam is formed, switch off the stove and add Asafoetida to enhance the aroma. Season it with mustard seeds and cumin seeds.
- Immediately close the vessel so that the aroma will be retained.