Pressure Cooker Sponge Cake

It was my husband’s birthday, hence I decided to surprise him by baking a cake. It was a special surprise because I had never baked a cake before. When he left for office I started the prep. Everything was set the batter was ready the cake tin was greased and when I switched on my oven to pre heat it…. alas… there you have it. My oven broke down. Something went wrong and I was not able to adjust its setting. I tried a lot but of no use.

For a moment I thought, I won’t be able to bake the cake. But, then I told myself that it’s a test of my love and I shall not fail; no matter what, I will bake this cake. Hahaha…  I know the last line is a little cheesy 😆. However, I decided to try it in a pressure cooker because I did not want waste my effort of preparing the batter. I was sure that the cake will not be up to the mark, but to my surprise it turned out to be soft and yummilecious.

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Here’s the recipe.

Ingredients

For cake
1 1/2 cups all perpous flour/Maida
1 1/2 cup powered sugar
4 eggs
100 gm butter
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon vanilla extract
A pinch of salt

For icing
1 cup whipping cream
1/2 can any juice (I used pineapple juice)
1 tablespoons chocolate chips
1/4 cup glazed cherries
Colourful candies as required

Method

Before you start make sure all the ingredients for cake are at room temperature.

STEP 1 – Sieve flour, baking powder, soda and salt together. Repeat the process a couple of times. This will make the cake lighter.

STEP 2 – In a bowl beat butter until soft now add sugar and beat till you get a foamy consistency.

STEP 3 – Now break eggs in the mixture one by one and keep mixing. Keep beating until the mixture is dense and foamy.

STEP 4 – Mix sieved flour into the egg mixture little by little. Fold it very gently into the mixture. No need to beat it hard. Make sure there are no lumps. If you think the mixture has become too thick then add some heavy cream or milk as required at room temperature. Make sure the batter is not runny.

STEP 5 – Remove the whistle and rubber ring from the lid of your pressure cooker. Close the lid and put the cooker on hight flame to pre heate.

STEP 6 – Put a percolate dish or a stand that fits in your pressure cooker. The idea is to prevent the cake tin from direct contact of heat.

STEP 7 – Grease the cake tin with a little butter and dust with flour so that it is easy to de-mould the cake.

STEP 8 – Pour the cake mixture in the tin. Make sure you only fill 3/4 of the tin and leave some space for the cake to rise.

STEP 9 – Place the tin on the stand in the pressure cooker. Cover the lid and put the flame to the lowest level.

STEP 10 – Wait patiently and enjoy the aroma of cake that will fill your kitchen for around 45 minutes. However, check after 30 minutes. After 45 minutes prick the cake with a toothpick, if it comes out clean that means your cake is ready. If not cover the lid again let it cook for some more time. Usually it takes between 45 minutes to an hour.

STEP 11 – Once the cake is ready switch of the flame and take the cake tin out of the pressure cooker. let it cool for 10 minutes before de-moulding. Usually it comes out easily but if required run a sharp knife around the sides of the tin to separate the cake. Put a plate on top and flip the cake tin. Pat a couple of times and your cake will be in your plate.

STEP 12 – If you wish to put some icing on the cake then you will have to let the cake cool down completely. In the mean while whip the whipping cream till it becomes fluffy. Add chopped cherries (optional).

STEP 13 – When the cake cools down  cut it from the middle and make two halfs. Pour the juice evenly on both the halfs. This will make the cake moist. Put some whipping cream on one half spread evenly. Now put the other half on top of it. Spread the whipping cream evenly all over. And decorate it as you wish.

STEP 14 – Cut the cake into pieces keep the bigger one for yourself 😈. And enjoy the Devine flavor of freshly baked cake.

Egg Chatkhara

Egg for me is a versatile ingredient. It can be used to make sweet or savory recipes. It can be molded in any shape and can be consumed in different stages like scrambled, semi-solid or hard boiled. It can be flavoured with Italian herbs to Chinese sauce to Indian spices and every time the outcome is as tasty as the other. I bet you all will second me on this. However, along with great taste the humble egg has many nutritional values too. It is a rich source of protein and keeps our heart healthy. I highly recommend it to women during pregnancy and breast feeding.

It was time for some fun and fusion in the kitchen with my all time favorite ingredient eggs. And the result!! A lip smacking, finger licking delicious recipe. You have to try it to believe it.

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Here is how I made it.

Ingredients –

4 eggs
2 medium-sized onions finely chopped
2 medium-sized tomatoes finely chopped
1 green chilli chopped
1 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
2 tablespoons cashew nut paste
2 tablespoons fresh cream
1/4 teaspoon cumin
1 tablespoons ginger-garlic paste
3 tablespoons oil
1/2 teaspoon garam masala powder
Salt to taste

Method –

Heat two tablespoons oil in a woke and add cumin. When it stars to change colour add onions. Fry until onions are brown. Add ginger-garlic paste and fry for a minute. Now add tomatoes, chilli powder, turmeric powder, coriander powder, cumin powder and salt. Fry on medium low flame until all the spices and the tomatoes are cooked and starts to leave sides of the woke. Add green chilli and sauté, add casue nut paste and cook for 2-3 minutes. Add 2 cups of water, garam masala powder, cover and let it boil for 3-4 minutes on low flame. Add cream and let it semer for a minute before turning off the flame.

In a skillet heat some oil. You can also use butter if you like. Now break one egg and gently drop it into the skillet so that the yolk does not leak. Cover and let it cook. Check after a minute if the egg white is cooked from the bottom and the yolk is set, you can flip it and cook it from the other side aswell. However, if you want you can skip cooking it from both the sides. Now remove the fried egg and keep aside. Similarly fry all the 4 eggs.

Now drop the fried eggs in the curry, switch on the flame, cover and let it semer for a minute. Turn off the flame and let it rest for a few minutes before serving.

This Egg Chatkhara tastes best with parathas. However, you can also enjoy it with rice, pulao, nan or roti.

Achari Turai

Making boring vegetables interesting is a real challenge. Corrugette or Turai is one such vegetable that is not liked by all and I have to find different ways to prepare it so that my family relishes it. On one such incident I tried to make turai in achari masala and it turned out to be really yummy. If you think why eat turai if we have better vegetables available then think again. This boring vegetable is packed with nutrients. It is an excellent blood purifier and a must have for a diabetic. Not just that, it is good for skin and weight loss too. So stop thinking and try it once. 

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Here is how I made it.

Ingredients

500 gm courgette/turai
1 large onion finely chopped
1 large tomato finely chopped
2 tablespoons mustard oil
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon dhania powder
1 teaspoon ginger garlic paste
1 dry red chilli
A pinch of carrom/ajwain
A generous pinch of asafoetida/hing
Salt to taste
1 tablespoons lemon juice

For achari masala
1 teaspoon cumin/zeera
1 teaspoon mustard seeds/rai 
1 teaspoon fennel seeds/saunf
1/2 teaspoon onion seeds/kalonji
1/4 teaspoon fenugreek seeds/methi

Method

Heat a pan and dry roast achari masala till fragrant but don’t let it change colour. Grind it coarsely and keep aside.

Peel and cut turai into chunks. In a pan heat mustard oil till smoking point. Now add ajwain, hing and dry red chilli. Saluté for a few seconds and add chopped onion. Fry on high heat till onion stars to change colour. Add ginger-garlic paste and fry for a minute. Add chopped tomato, chilli powder, turmeric powder and coriander powder. Fry it until all the ingredients are cooked and starts to leave sides of the pan.

Add courgette/turai and mix everything together. Now add salt and achari masala, mix, cover and let it cook on low flame until the courgettes/turai are tender. Pour lemon juice just before putting off the flame. Cover and let it rest for a couple of minutes before serving.

Enjoy with plain rice, roti or parathas.