Radha Madhav Ekadashi Cake

Ingredients & Method:

1. 250 gm Sri Sri Radha Madhava Ekadashi Flour (Fasting Flour)

2. 1 tsp ground ginger

3. 2 tsps bicarbonate of soda (NOT baking powder)

4. 150g demerara or soft light brown sugar

5. 4 tabs desiccated coconut

6. 10 semidried apricots*, finely chopped (*note: if you are going to use dried fruit on Ekadasi, make sure it does not contain vegetable oil. In the UK, Aldi apricots and Sunmaid raisins are okay)

7. 200ml almond milk/fruit juice

8. 2 tabs lemon juice (about 1 smallish ) lemon

9. 50ml peanut or sunflower oil (organic cold-pressed sunflower oil has a strong smell and taste though)

10. the grated rind and juice of 1 orange

Combine all the dry ingredients in a bowl with the apricots Measure out the liquids in a separate container.

Add the liquids to the dry ingredients, beating well for about a minute.

Place in the prepared cake tin (oiled and floured, or dampened if you are using silicone) Baking Mold and bake in a preheated oven at 180C for about half an hour, or until a skewer inserted into the centre of the cake comes out clean.

Ekadashi CARROT CUP CAKES.

CARROT CUP CAKES.

INGREDIENTS:

2/3 cup sugar

1/3 cup vegetable oil

1/3 cup yogurt (plain or vanilla)

1 teaspoon vanilla extract

2/3 cup Radha Madhav Ekadashi Flour

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon cinnamon

1/4 teaspoon ginger

1 cup finely grated carrots

1/4 cup chopped walnuts

1/4 cup raisins

For icing:

1/4 cup Earth Balance margarine, softened

1/4 cup vegan cream cheese, softened

1 1/4 cups confectioners sugar

1 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 350˚F. Line muffin tin with paper liners or lightly coat with nonstick spray.

In a medium bowl, mix together sugar, vegetable oil, yogurt, and vanilla. Sift the dry ingredients together, then add to the wet ingredients, mixing until smooth. Fold in carrots, walnuts, and raisins.

Fill the cupcake liners 2/3 full and bake for 26 to 28 minutes.

While the cupcakes are baking, beat margarine and cream cheese together with an electric mixer until just combined.

Continue to beat while adding the confectioners sugar in small batches. Mix until smooth and creamy, then beat in the vanilla.

Once cupcakes are completely cooled, pipe or spread on cream cheese frosting, and garnish with chopped walnuts.

Makes 12 cupcakes.

How to keep Tulasi leaves fresh for longer time

It has been always a challenge to grow Tulasi Plant in Singapore.
The plant hardly survive for more then 3 to 6 months hence we always buy tulasi leaves from flower shop along with flowers for Bhoga offering purpose.

Here Find a way to keep Tulasi leaves fresh for longer time.

1. Take one empty box.

2. Pluck the Tulasi leaves along with small stem. if you have big box you can even keep with long stem.

3. Take one paper towel or tissue paper and keep at the bottom of the box.

 4. If the leaves are wet then dry it using kitchen towel and fill the box with all Tulasi leaves.

5. Now cover the leaves with another paper towel. 

 6. Cover the box and keep inside the fridge.

Tips :

Same technique can be used to store Palak leaves, Methi leaves or any green leafy vegetable to keep it fresh for longer time in fridge. In case of green leafy vegetables I always use news paper to cover and then keep in plastic bag before keeping it in fridge.

In case you get lot of Tulasi leaves then pluck enough for a week and remaining one offer to lotus feet of Krshna on same day you buy.

Thank you for reading. Share your comments.

How to keep Tulasi leaves Fresh

It has been always a challenge to grow Tulasi Plant in Singapore.
The plant hardly survive for more then 3 to 6 months hence we always buy tulasi leaves from flower shop along with flowers for Bhoga offering purpose.

Here Find a way to keep Tulasi leaves fresh for longer time.

1. Take one empty box.

2. Pluck the Tulasi leaves along with small stem. if you have big box you can even keep with long stem.

3. Take one paper towel or tissue paper and keep at the bottom of the box.

 4. If the leaves are wet then dry it using kitchen towel and fill the box with all Tulasi leaves.

5. Now cover the leaves with another paper towel. 

 6. Cover the box and keep inside the fridge.

Tips :

Same technique can be used to store Palak leaves, Methi leaves or any green leafy vegetable to keep it fresh for longer time in fridge. In case of green leafy vegetables I always use news paper to cover and then keep in plastic bag before keeping it in fridge.

In case you get lot of Tulasi leaves then pluck enough for a week and remaining one offer to lotus feet of Krshna on same day you buy.

Thank you for reading. Share your comments.

Carob Icing Recipe

1 cup white sugar / 1/2 c condensed milk
1/2 cup carob powder
1/4 cup butter
1 tsp vanilla extract
1/4 cup milk
Bring all ingredients to a boil in a medium saucepan. Let cool one minute. Beat icing with electric mixer for 2-3 minutes to gain thickness (Optional--I did though). My suggestion is to pour this icing over the cake while it is still hot or warm. Can be difficult to spread if you let it cool first. It's perfect for this cake and is delicious! Hope this helps!

CRAZY CHOCOLATE CAKE Tip Hero

CRAZY CHOCOLATE CAKE

Serves 10
Prep Time: 10 minutes
Total Time: 45 minutes

You’ll Need
– 1-½ cup all-purpose flour
– 3 tablespoons cocoa powder
– 1 cup granulated sugar
– 1 teaspoon baking soda
– ½ teaspoon kosher salt
– 1 teaspoon white vinegar
– 1 teaspoon pure vanilla extract
– 5 tablespoons vegetable oil
– 1 cup water

How To

1. Preheat the oven to 350 degrees Fahrenheit. Grease an 8-inch square or 9-inch round cake pan.
2. Add all the dry ingredients directly to the pan and mix.
3. Make 3 depressions – 2 small and 1 large – in the mixed dry ingredients. Pour the vinegar in one of the small depressions, the vanilla in the other small depression, and the vegetable oil in the large depression. Pour water over all, and mix with a fork until smooth.
4. Bake on the middle rack of the oven for 35 minutes, until an inserted toothpick comes out clean.
5. Allow to cool. Top with your favorite frosting and enjoy!

What a treat! Such a good option for your vegan and dairy-free guests during celebrations, don’t you think? Have you ever made a cake like this one before? Tell us if you give it a try!

Vegan Chocolate Cake

Ingredients

Chocolate cake

• 360g plain flour
• 450g caster sugar
• 100g cocoa powder
• 1 tsp vanilla bean extract
• 1 tbsp apple cider vinegar
• 120ml vegetable oil
• 1 tbsp baking powder (larder)

Peanut butter icing

• 125g icing sugar
• 250g peanut butter

Chocolate hazelnut icing

• 225g hazelnuts
• 40g icing sugar
• 35g cocoa powder
• 180g dark chocolate, melted
• 80ml coconut oil or another plain oil (larder)

Suitable for

• Vegetarians
• Vegans
• Dairy Free

Here's how you do it

1. 
   
2. 
   
3. 
   
4. 
   
5. 
   
6. Preheat the oven to 180℃. Pour all the chocolate cake ingredients with 470ml warm water and a pinch of salt in a food processor & whizz up to form a thick, lump-free batter.
7. 
   
8. Pour equal amounts of the mixture into two large round cake tins then bake the cakes in the oven for 30 minutes, or until a skewer inserted into the thickest part of the cake comes out clean. Take the tins out of the oven and leave the cakes to cool completely before removing from the tins.
9. 
   
10. When the cakes have 10 minutes left to cook, spread the hazelnuts onto a baking tray and cook in the oven for 10-12 minutes until light golden and smelling wonderfully toasted. Leave to cool.
11. 
    
12. For the peanut butter icing, add 125g of icing sugar & peanut butter into a mixing bowl & mix to combine. Cover the top of one of the cakes with the mixture & then cover with the other cake.
13. 
    
14. For the chocolate hazelnut glaze, pour the cooled toasted hazelnuts into a food processor with the cocoa powder and icing sugar and blitz to a smooth paste. Pour into a bowl and mix through the coconut oil and melted dark chocolate. Leave the icing for 10 minutes to thicken.
15. 
    
16. Pour the chocolate hazelnut glaze on top of the cake to cover completely. Leave to cool, then slice and serve with a cup of tea (or even a scoop of ice cream).

Egg-Free Mayo

1/4 cup aquafaba (liquid from canned garbanzo beans)
1 tsp. white vinegar
1/2 tsp. salt
1/2 tsp. sugar
1 tsp. lemon juice
2 tsp. dry mustard
3/4 cup vegetable oil

• Add all the ingredients (except the oil) to a food processor. Turn the food processor on and very slowly add the oil. (This should take about 5 minutes.)
• After several minutes, the mixture should emulsify.
• Enjoy immediately or refrigerate for up to one week.

Eggless Vanilla Sponge Cake with condensed milk

Eggless Vanilla Sponge Cake with condensed milk

Ingredients

Dry Ingredients

Plain Flour : 1 cup
Baking Soda : 1/2 tea spoon
Baking Powder  : 1 tea spoon
Salt : 1/8 tea spoon


Wet Ingredients

Melted Butter / Oil  : 1/4 cup
Condensed milk : 1/2 cup + 2 tbls (or add add 3tbls powder sugar)
milk / water / curd : 1/2 cup
Vinegar : 1/2 tea spoon /Fresh lemon juice
Vanilla : 1 teaspoon

Method

1. Mix all the dry ingredients together and sieve twice. Keep it aside.
2. Mix butter and condensed milk together and whisk it nicely. Add Vanilla essence.
3. Start adding dry ingredients into wet ingredients. Do not add all dry ingredients in one go.
4. Add milk/water/curd alternate with dry ingredients.
5. At last add vinegar and whisk once. Pour into greased tray .
6. Bake at 180 c for 35 mins. 

For chocolate cake, replace 3 tbls flour with coaca powder. 

Tofu with Spinach in Black Pepper Sauce

Ingredients

• 200 gm cubes tofu
• 1/4 cup spinach
• 1/3 cup olive oil
• 2 large red bell peppers, seeded, thinly sliced
• 3 Tbsp minced peeled fresh ginger
• 3 Tbsp soy sauce
• 2 Tbsp fresh lime juice
• 1/2 to 3/4 tsp dried crushed red pepper
• 1/3 cup chopped fresh basil
• 1/3 cup lightly salted roasted peanuts (optional)

Method

1. Heat oil in a wok over high heat.
2. Add bell peppers, ginger and saute until peppers just begin to soften, about 2 minutes.
3. Add tofuToss for about 2 minutes.
4. Next add soy sauce, lime juice and red pepper. Toss to blend for about 1 minute.
5. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition.
6. Mix in the basil.
7. Season with salt and pepper.
8. Sprinkle peanuts over (optional). 

Avocado and Yogurt Potato Salad

escription

Amazing flavor! The avocado makes a wonderful creamy dressing for the potatoes. Great with sandwiches and veggie burgers!

Ingredients

•  4 medium potatoes

•  1 avocado

•  1 cup plain yogurt

•  1/2 tsp Black salt

•  1/2 tsp regular salt

•  1/4 tsp black pepper

•  1/2 tsp curry powder

•  1/2 tsp cumin powder

•  1/2 lemon or lime juice

•  1/3 cup cilantro and mint

Preparation

1. First peel and chop up the potatoes and add them to boiling salted water for 10 minutes.

2. Then immediately drain out the hot water and pour cold water over the potatoes in order to stop the cooking process. Drain the water completely and set the potatoes aside.

3. Add all the following ingredients to a medium sized mixing bowl or place directly into a blender.

• 1 avocado

• 1 cup plain yogurt

• 1/2 tsp Black salt

• 1/2 tsp regular salt

• 1/4 tsp black pepper

• 1/2 tsp curry powder

• 1/2 tsp cumin powder

• 1/2 lemon or lime juice

4. I used a hand blender to mix it all up but you can also use a regular blender.

5. Blend for about 30 seconds and you should have a nice creamy consistency like this.

6. Now add the potatoes to the mixing bowl and fold in all the ingredients. Do not stir to hard or you will break the potatoes.

7. Add the fresh chopped cilantro and mint leaves and again fold into the salad.

8. That's it! Now you are ready Serve !

Eggplant-roll

1 Large Eggplant 1 Bunch Fresh Dill 2/3 Cup Walnuts 3 Tbsp Mayonnaise White Pepper Powder, Salt PREPARATIONS: 1- Slice the eggplant as thinly as possible. 2- Mince the fresh dill. 3- Grind the walnuts. DIRECTIONS: 1- Spray a grill pan with cooking spray or grease with vegetable oil. 2- Grill the thin slices of eggplant, flip when grill marks are set on side.
4- Large Bowl Add the minced dill and walnuts to the bowl. 5- Sprinkle white pepper powder and salt as much as preferred. 6- Add 3 Tbsp Mayonnaise to the bowl. 7- Stir until well mixed. 8- Spread the mixture over the eggplant sheets. 9- Roll the eggplant around the mixture. 10- Secure the roll with a toothpick. Keep in refrigerator .

Greek Salad with Lemon Dressing

Ingredients

• 1 medium cucumber, peeled and cut into triangles
• 2 medium tomatoes, cut into triangles
• 2 medium onions, cut into quarters and layers separated
• 1 small green capsicum, cut into triangles
• 1 small yellow bell pepper, cut into triangles
• 1 small red bell pepper, cut into triangles
• 6-8 black olives, seeded
• 20 gm feta cheese, cut into cubes
• 5-6 lollo rosso lettuce, torn
• 
  For the dressing:
• 2 Tbsp lemon juice
• 1 tsp chopped fresh oregano
• 1/2 Tbsp white wine vinegar
• Salt to taste
• 1 tsp black pepper powder
• 1 Tbsp olive oil
• 2 Tbsp chopped fresh parsley

Method

1. Combine lemon juice, oregano, vinegar,  salt, pepper powder, olive oil and parsley in a bowl and mix well.
2. Mix together cucumber, tomatoes, onions, capsicum, yellow and red bell pepper and olives in a bowl and toss well.
3. Pour the dressing on top, add lettuce and toss well.
4. Add feta cheese and mix gently.
5. Serve chilled.

Zucchini and Cream Cheese Rolls

• Zucchini slices are stuffed with the freshness of carrots, celery, cream and cheese.

Ingredients

• 1 medium green zucchini, sliced vertically
• 1 medium yellow zucchini, sliced vertically
• 1 cup cream cheese
• Extra virgin olive oil for grilling
• Crushed black peppercorns to taste
• Salt to taste
• 1 tsp finely chopped celery
• 1 medium carrot, chopped
• 4-5 fresh basil leaves
• Fresh parsley leaves for garnishing

Method

1. Heat olive oil in a non-stick grill pan.
2. Place zucchini slices on it.
3. Sprinkle crushed peppercorns and salt on top.
4. Grill evenly till they become tender.
5. Combine cream cheese, celery, carrot, salt and crushed peppercorns in a bowl, mix well.
6. Add finely shred basil leaves, mix well.
7. Place grilled zucchini slices on a worktop.
8. Put a portion of the cream cheese mixture at one end and roll gently.
9. Garnish each roll with parsley and serve.

Idli Burger

• Chef: Arun Kumar
• Recipe Servings: 3
• Cook Time: 25 Minutes
• It's not just another burger, it's one with a South Indian twist. The crusted patty is made from fried pieces of rice idli and smeared with a tangy chutney.

Ingredients

• 6  idlis
• 4 tsp mint and coriander chutney
• 3 thinly sliced tomato
• 3 thinly sliced onion
• 1 cup oil
• For cutlets:
• 2 cups of diced vegetables (peas, carrot and potatoes)
• 1 tsp maida
• A pinch of turmeric
• 1/2 tsp red chilli powder
• 1/2 tsp coriander powder
• 1/2 tsp garam masala   
• 1/2 tsp ginger-garlic paste
• 1 Tbsp fresh coriander leaves chopped
• Salt to taste
• Oil for shallow fry

Method

1. Heat oil and fry idlis till golden brown. Make sure they're crisp on the outside and soft on the inside.
2. Apply chutney on each side of  the idli.
3. Boil diced vegetables till well done. Drain water and allow them to cool.
4. Saute onion, add ginger-garlic paste, turmeric, chilli powder, coriander powder and garammasala. Saute for a couple of minutes and then let it cool.
5. Mash the vegetables and onion mixture. Addmaida, coriander leaves and salt to taste, mix well.
6. Make cutlets that are about the same size as the idlis. Shallow fry cutlets till golden brown.
7. How to assemble burger - Place the cutlet in the middle, and then add onion and tomato slices sandwiching the cutlet.

Raw Papaya Kebabs with Aloo Bhukhara Chutney

• Chef: Kunal Kapur (My Yellow Table)
• Recipe Servings: 4
• Cook Time: 45 Minutes

Ingredients

• 3 potatoes
• 1 raw papaya
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 dozen plums
• 2 star anise
• 1 medium size ginger
• 1 tsp roasted cumin
• 1 tsp coriander seeds
• 50 gms coriander
• 2-3 tbsp besan
• 5 green chillies
• 1 tsp black salt
• 1 tsp pepper powder
• 1 tsp desi ghee
• Salt

Method

1. Grate peeled raw papaya & potatoes.
2. Add salt, turmeric powder, red chilli powder and mix well.
3. Keep this aside for 10 minutes after which squeeze out all the water.
4. Now, add chopped ginger, green chillies, coarsely pounded roasted cumin seeds, coriander seeds, besan to it.
5. Mix well, roll into balls.
6. Add ghee in a pan, allow to heat properly.
7. Now fry patty till golden brown and caramelized on both sides.
8. 
   For chutney
9. Cut plums, add sugar, star anise & let it sweat on a low flame, covered with a lid.
10. After its cooked, cool it down & add some black salt & pepper powder to it.
11. Let it cool down and serve with patty.