A quick and easy plum compote with a hint of cinnamon. This easy plum compote is incredibly simple and easy to make with only a few ingredients. It is the perfect topping for.your desserts, pancakes, waffles, cakes,  ice cream and more.

This homemade plum compote is bursting with fresh plum flavor! It is sweet, slightly sour from the natural sourness of plum and lime, and a beautiful flavor from cinnamon. This plum compote is so delicious and all you need are a few ingredients and less than 15 minutes to make this delicious plum compote.

Create a cozy fall treat with this delightful plum compote. Enjoy it warm or chilled as a delicious topping or filling to your favorite breakfast or dessert.

This easy plum compote is made with fresh plum, sugar, lemon juice, cinnamon and water. This easy 5 ingredient plum compote is sweet, chunky, and bursting with beautiful flavor. It’s a perfect topping for pancakes, cakes, waffles, yogurt, ice cream and more.

If you’ve not yet tried or attempted to make your own plum compote, you can try out this recipe and I am sure you will love it!

INGREDIENTS TO MAKE EASY PLUM COMPOTE

This section explains what all ingredients is used in making the easy plum compote, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

PLUM –  Fresh plums are used here, but frozen berries will work just as well. You can use any variety of plums available with you.

LEMON JUICE – Freshly squeezed lemon juice is used.  It also add a bright flavor as well as a boost of natural pectin to help thicken the blueberry sauce.

CINNAMON – I’ve used cinnamon powder. You can also use cinnamon stick. You can discard the as stick once the compote is ready. Cinnamon gives it a nice hint of spice that’s great for fall.
SUBSTITUTION – You can use vanilla extract or essence or can totally skip it.

SUGAR – Sugar is used to slightly sweeten the sauce and balance the tartness from the lemon and the plum. You can add the sugar as per the sweetness of your plum, especially if the plums are off-season and not very sweet.
SUBSTITUTION – You use maple syrup to sweeten the compote but you can also use honey for a non-vegan version if you’d like.

WATER – Very less water is used to cook the plum.

HOW TO MAKE EASY PLUM COMPOTE

This section shows how to make blueberry sauce with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this easy plum compote recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE EASY PLUM COMPOTE

Wash the plum and pat them dry with clean kitchen towel.

Now roughly chop the plum into medium pieces.

Add in the plum pieces, water, sugar and cinnamon powder in a sauce pan. Bring it to a boil over high heat.

Reduce the heat to medium and cover the pan. Cook for about 8-10 minutes or until the plum is tender and mixture is syrupy. We prefer the compote with some chunks.

Note: If you prefer a mashed texture, use a potato masher or the back of the ladle to mash the plum as it cooks.

Add in the lenon juice and give a quick stir.

Remove pan from heat and allow to cool down completely.

Transfer the plum compote onto a sterilized jar. Store in a refrigerator for longer shelf life and use a clean spoon on every serving.

NOTES:
● You can also use frozen plums.
● Lemon juice is optional.
● Use beautifully ripe plums as you’ll get the best flavour that way.
● Use sugar as per the sweetness of your plums. You can add more if your plums are not very sweet.
● A pinch of salt can he added to enhance the flavor of the compote.
● Cinnamon is optional
● You can also use maple syrup or honey for the sweetner.
● You can also add some lemon zest for the extra punch of flavor.
● Refrigerate the compote for longer shelf life.
● You can follow the same recipe and make other fruit compote – blueberry, cranberry, raspberry, black currant, mulberry etc.
● Store in clean jars and refrigerate for longer shelf life.

RECIPE CARD

HOW TO USE PLUM COMPOTE

Speaking of serving, plum compote can be used in many ways. You will love homemade plum compote with many recipes too. It’s the perfect topping for so many things! Here’s are some listed below. But I’m sure you’ll find lots of other ways to enjoy it as well.
● Use as fillings in tarts, apple pie, cinnamon rolls, buns etc
● Pour it over ice cream, pancakes, waffles, toast etc.
● Drizzle it over cakes
● Spread it over cake filling in layer cakes and pastry cakes.
● Stir it into milkshakes.
● Drizzle it over brownies and cakes.
● Layered it in trifle.
● Pour into decorated jars and give it as a gift for the holidays or just like that.

WHAT IS THE SHELF LIFE OF THIS EASY PLUM COMPOTE ?

This easy plum compote will last for upto to 3-4 weeks in refrigerator. You can store your homemade plum compote in a sterilized jar preferably glass jar in the refrigerator. Use a clean spoon everytime you serve them.

MORE SIMILAR RECIPES:

Blueberry Sauce
Strawberry Sauce
Caramel Sauce
Mango Jam
Apple Sauce
Peanut Butter
King Chilli Sauce
Chocolate Sauce
Chocolate Ganache

Well, if you make this easy plum compote recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

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Anchovies marinated with spices and deep fried in oil to perfection. Crispy, crunchy and flavorful nethili meen fry recipe. It serves as a perfect appetizer and good for side dish too.

Nethili aka Anchovy fry is a very popular dish in South India, be it at home or at restaurant menu. It’s the favourite dish of many. It is prepared by marinating the fish with spices like chilli powder, turmeric powder, pepper powder, coriander powder, ginger garlic paste, rice flour, cornstarch and then deep fried until brown and crispy.

Nethili fish fry is a simple and super easy recipe prepared with handful ingredients which are easily available in our pantry. So now you can make this restaurant style anchovies fry at home and serve it as a starter, snack or side dish with meal.

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Anchovies fish fry is an amazing fish fry which is loved by all age groups. It is ridiculously delicious and so crispy which will make you ask for more.

This restaurant style nethili fish fry is one of my personal favourite among the many fishes and sea food I love. Even my husband and my kiddo love this as much as I do so we can say its a family favourite dish.

Anchovy is also called nethili or chooda or netholi in different parts of India. Anchovies is a small fish variant. It has tiny bones which are soft. The center bone is not hard as in other big fishes. We need not remove the bones while eating because when fried the bones become crispy and can be eaten as such.

Nethili meen fry aka nethili varuval is a quick fish fry using anchovies. You can also called this nethili meen fry as nethili 65, it is just like the Tamil Nadu’s  famous chicken 65 and prawn 65 recipe. The fish tastes heavenly and spicy which a fish lover should definitely try. This fish fry is so addictive that you can’t stop with few. I am sure you going to love this one!

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WHY YOU’LL LOVE THIS RECIPE
● Quick and easy
● Needs handful of pantry staples
● Crispy and crunchy
● Can be served as a starter, party appetizer, snacks or side dish with meal.
● Perfectly golden fried under 10 minutes.
● Flavorful
● Ideal for all age groups including kids.

Coming to the recipe, I have used fresh large size anchovies aka nethili fish. I have cleaned the fish well and removed the head and tail too. You can keep the head and tail intact if you wish. Fresh fish taste much better than frozen one. Along with spice masala powders I have used ginger garlic paste and combination of rice flour and cornstarch/cornflour for adding crispness and crunch to the fish. The fish is marinated with the spice mix and kept marinated for a minimum of 30 minutes. Then the fish is deep-fried. You can shallow fry as well.

You can use other small fish for this recipe. The dish tastes best when served with a side combo of steamed rice or as a starter with onion rings, lemon wedges, green chillies and fried curry leaves.

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PRO TIPS
● Marinate the fish for longer duration. This will allow the spices to penetrate nicely into the fish and make it more flavorful.
● You can fry the fish ahead of time to avoid rushing at the end moment for any party or gatherings. Just fry the fish for few minutes. You dont need to make them brown and crisp. Just before serving heat oil and drop the previously fried fishes and fry them for a minute. You will get a crisp and crunchy fish.
● Fry the fish on medium flame, just increase the flame to high just few seconds before taking off. Be sure to stir constantly. This will brown evenly and make it crisp.

I made a simple recipe video of this amazing anchovies fry recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

NETHILI MEEN FRY VIDEO TUTORIAL

I hope you’ll try this authentic South Indian nethili meen fry recipe and do share your thoughts about the recipe with me here.

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FEW FISH RECIPES YOU MIGHT LIKE
● Rohu Fish Curry
● Shallow Fried King Fish
● Pan Grilled Green Masala Fish
● Fish Fingers
● Pan Seared Pepper Fish With Mashed Potato
● Green Chilly Masala Fish
● Karimeen Pollichathu ( Pearl spot in Banana Leaf)
● Fish And Prawn Tandoori Platter
● Garlic & Herbs Prawn With Chili Garlic Yogurt Dip
● Easy Pan Fried Fish
● Easy Fish Fry
● Fish With Spinach (Zero Oil)
● Fish With Fermented Bamboo Shoot (Naga Fish)
● Masor Tenga
● Fish Head With Cauliflower & Potato

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

Here’s how I made the amazing anchovies fry.

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Preparation time: 5 minutes
Cooking time: 7 minutes
Serves: 4

Ingredients to make anchovies fry:

500 gms anchovies fish/nethili meen
1 tbsp ginger garlic paste
2 tsp coriander powder
2 tbsp kashmiri red chilly powder
1 tsp turmeric powder
1 tsp pepper powder
2 tbsp rice flour
2 tbsp corn flour
Juice of half lemon
Salt as per taste
Oil for frying

For Garnishing
Few curry leaves
Green chillies
Onion rings
Lemon slices

Step by step pictorial instructions to make anchovies fry:

In a mixing bowl add in the ginger garlic paste, coriander powder, chilly powder, turmeric powder, pepper powder, rice flour, corn flour, lemon juice and salt. Mix well and make a thick paste. Please do not add water.

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Now add in the cleaned anchovies. Mix well together the masala paste and the fish. Marinated for atleast 30 minutes.

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Heat oil in a frying pan. When the oil is heated, reduce the flame to low and frist fry some curry leaves until crisp. Remove and keep aside.

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Now carefully drop the fish one by one onto the hot oil. Do not over crowd it.

Fry the fish on medium flame for about 3-4 minutes. Then flip over and fry for 2-3 minutes or until golden and crisp. It will take totally approximately 6-7 minutes. Flip over in between for evening cooking.

Remove them and continue the same process with the remaining fish.

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Serve hot with fried curry leaves, green chillies, onion rings and squeeze of lemon juice.

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NOTES:
● This recipe can be used in other small fish varieties also.
● You can also use egg white of one egg.
● Adjust the chilly powder according to your heat preference.
● You can skip the cornstarch and increase the rice flour a bit if it is not available.
● If you don’t have much time for marination, you can keep marinated for few minutes and fry it. But the longer marination the better in taste.

Well, if you make this nethili meen fry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

• 

Disclosure: At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the link if you wish to purchase these products from Amazon.

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Looking for a sumptuous and moist chocolate cake? We have got one for you which is one of the quickest and easiest chocolate cake. Microwave chocolate cake is one-bowl cake recipe and is a savior for those who want to bake a super quick, easy, soft, moist and a rich chocolate cake.

This is a simple, fuss-free, easy to bake microwave chocolate cake perfectlybaked at 5 minutes. I’ve made this cake many times and each time it never disappoints me. So better late than never, finally I decided to shoot and blog it for my readers which was a long pending request. Trust me after the first trial, you are surely going to make this over again!

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My very first baking experience was in microwave oven as I was not having the microwave convection oven or OTG. So I used to cook the cake in microwave. It was a great experience with cakes getting ready from 2 to 7 minutes depending upon the types of cake you’re making.

5 Minutes Microwave Chocolate Cake makes a quick and easy celebration bake or an amazing anytime treat. Need a cake at the end moment for some surprise celebration or treat? This is it! This recipe comes to your rescue. Make this microwave chocolate cake on your own in just 5 minutes. You can make layers and decorate with whipped cream, ganache, cream cheese or simply garnish with fresh fruits, nuts or drizzle homemade chocolate sauce/syrup just like I did.

This eggless microwave chocolate cake gets cooked in 5 minutes. So in total it takes only 15 minutes from preparation to cooking to get a scrumptious and delicious whole cake cooked in no time at all.

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WHAT ARE THE INGREDIENTS NEEDED FOR MICROWAVE CHOCOLATE CAKE
Let’s briefly see what all ingredients goes inside this delicious cake and what are the ingredients substitution for making this microwave chocolate cake.
● Whole wheat flour – The recipe uses whole wheat flour. You can use all purpose flour or 50-50% ratio of both.
● Cocoa powder – Used Ossoro’s cocoa powder. ● Sugar – White sugar is used in the recipe. You can use healthier sweeteners like brown sugar, jaggery, cane sugar etc.
● Baking powder
● Baking soda
● Salt
● Oil – Used sunflower oil. You can use any neutral flavor oil.
● Milk – Used coconut milk to make it vegan chocolate cake. You can use any dairy milk as well. Recommend to use whole milk for extra richness.
● Vinegar – You can used lemon juice instead of vinegar.
● Chocolate truffle essence – I have used Ossoro’s chocolate truffle essence.  You can use other essence like vanilla or chocolate.
For serving:
● Homemade chocolate sauce
● 2 tbsp white chocolate melted

I made a simple recipe video of this quickest and easiest microwave chocolate cake recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

MICROWAVE CHOCOLATE CAKE VIDEO TUTORIAL

VARIATIONS
● If you want to make these microwave  cake even more decadent add in some chocolate chips in the batter.
● You can bake this microwave cake in mugs as well. Pour the prepared cake batter into individual coffee mugs and bake in microwave for 2  minutes.
● You can make this microwave chocolate cake with egg by replacing vinegar and baking soda with 2 eggs and will need to reduce the liquid by few tablespoons. ( 1 large egg will also work).
● You can add nuts and dry fruits in the cake batter.

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WHICH BAKING DISH CAN BE USED
Since we are making this cake in a microwave mode and not microwave convection mode so it is very important to note that the container or pan used is microwave safe. Use microwave safe glass ware, silicone ware, plastic ware or ceramic containers. I prefer glass or ceramic ware.
Never use regular metal oven pans for any of your microwave baking.

CAN THIS BE BAKED IN MICROWAVE CONVECTION MODE AND OVEN (OTG)?
This recipe is a versatile recipe so YES you can bake it in microwave convection mode, OTG and even in pressure cooker over a stove. The cake turns out beautifully. If you like this recipe and want to bake it in an microwave with convection mode or OTG (oven toaster griller), you can bake it at preheated oven at 180 degree celsius for 30 mins or until a toothpick inserted in the middle comes out clean. Just remember to preheat the oven for 10 minutes before starting to bake.

PRESSURE COOKER METHOD
Put a stand inside the cooker or pan then preheat it for 5-10 minutes. Remove the gasket and whistle from the cooker cover. Place the cake pan on the stand and just cover the cooker with the lid. Bake at low heat for 40 minutes or until a toothpick or skewer inserted comes out clean.

HELPFUL TIPS WHEN BAKING CAKES IN THE MICROWAVE
● When cooking and baking on microwave at full power it’s important to stop in between and check because timing can differ slightly depending on the microwave. If you are baking a cake check your bake by inserting a toothpick in the middle of the cake, if the toothpick comes out clean, your cake is done.
● My microwave is 1000 watt so the baking time in my recipe is based on my microwave watt. This means that your baking time will vary by either a few minutes more or less depending on your microwave.
● Do not overbake. Keep in mind that in microwave cooking the dish continues to cook for at least another 2 minutes after it has been removed from the microwave.
● It is very important that the container or pan used is microwave safe. You can use microwave safe glassware, silicone ware and plastic ware.

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TOPPINGS AND FROSTING SUGGESTIONS
These can be as simple as a tea cake or a snack drizzle with homemade chocolate sauce. Also you can elaborate and make it fancy depending on the occasion or your mood. Here are a few toppings if you would like to give it a try:
● You can use a simple sugar glaze for topping
● Simply dust with powdered sugar.
● Drizzle or spread a generous amount of chocolate sauce to make it more decadent and chocolatey.
● Sprinkle chopped nuts and dry fruits
● Make layer cakes with fresh fruits or fruit crush filling and frost it with your choice of frosting like whipped cream, cream cheese or buttercream.
● You can also top the frosted cake with seasonal fruits.
● You can use chocolate ganache for filling and frosting the cake.

THESE ARE FEW CHOCOLATE RECIPES EVERY CHOCOLATE LOVERS MUST TRY
● Banana Chocolate Chip Mug Cake
● Chocolate Ganache Cake
● Chocolate Sponge Cake
● Eggless Lamingtons
● Whole Wheat Chocolate Cake
● Cranberry Brownies
● Rajma Brownies (Kidney Beans Brownies)
● Chocolate Wine Fruit Cake
● Banana Chocolate Cake
● Double Chocolate Coffee Cake
● Chocolate Banana Muffins
● Double Chocolate Muffins
● Chocolate Lava Mug Cake
● Chocolate Caramel Cupcakes
● Chocolate Strawberry Chilly Whisky Cake
● Chocolate Snowballs Rum Infused
● Brownie Cookies

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

I hope you love this quickest and easiest chocolate cake recipe. Do give it a try and don’t forget to share your thoughts about the recipe with me here. So let’s get started with the recipe.

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Preparation time: 10 minutes
Cooking : 5 minutes
Serves: 8-10

9☆ 1 cup = 240 ml
☆ 1 tablespoon = 15 ml
☆ 1 teaspoon = 5 ml           
☆ Dish size = 1 litre capacity

Ingredients to make 5 minutes  chocolate cake:

1 cup (125 grams) whole wheat flour
¼ cup (30 grams) cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup sugar (100 grams)
¼ cup oil (60 ml)
200 ml coconut milk
2 tsp (10 ml) vinegar or lemon juice
¼ tsp Ossoro chocolate truffle essence (You can also use vanilla essence -1 tsp)
Homemade chocolate sauce as required for glaze
2 tbsp white chocolate chip melted

Step by step pictorial instructions to make 5 minutes chocolate cake:

Take a microwave safe bowl or pan and grease it with oil or butter.  You may line a parchment paper as well. Keep aside.

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In a mixing bowl add in the milk, sugar and oil. Stir nicely and let the sugar dissolve.

• 

Take a sift and add in the flour, cocoa powder, baking powder, baking soda and salt. Sieve the ingredients together. Gently fold and make a smooth batter.

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Add in the essence and vinegar or lemon juice and give a gentle quick mix.Pour the batter into the greased cake pan and tap the pan couple of times to release any air bubbles.

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Place the cake pan in the microwave and microwave on high powder for 5 minutes. A toothpick inserted should come out clean. If it’s not done then bake for 1 minute more. Keep an eye from 4 minutes onwards since the microwave heat differs from one another.

Take it out of the microwave and allow to stand for about 10 minutes. Demould it and allow to cool down completely.

Once the cake is completely cooled down, spread the chocolate sauce over the cake. Randomly drizzle the melted white chocolate and swirl it with a toothpick or skewer.

Cut and serve. Enjoy!

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NOTES:
● If you like this recipe and want to bake it in an microwave with convection mode or OTG (oven toaster griller), you can bake it at preheated oven at 180 degree celsius for 30 mins or until a toothpick inserted in the middle comes out clean. Just remember to preheat the oven for 10 minutes before starting to bake.
● Each microwave will vary so I recommend starting at 4 minutes and going for 30-60 seconds increments until it bounces back to the touch and a toothpick or skewer comes out clean.

Well, if you make this 5 minutes microwavechocolate cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

• 

Disclosure: At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the link if you wish to purchase these products from Amazon.

Ossoro Chocolate Truffle Flavour, 30ml

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Ossoro French Vanilla Flavour, 30 ml

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Homemade Chocolate Sauce is incredibly easy to make and very much better than the store bought chocolate sauce. Whip up a batch in only 5 minutes and then drizzle it on all your favorite desserts!

Don’t have chocolate sauce at home and need it immediately? Don’t worry, you have landed at the right place. Try this extremely easy 5 minutes chocolate sauce. It is much better than the packaged chocolate sauce. I bet you’ll make them over again!

This is the BEST chocolate sauce recipe I’ve been making over the years. This is the absolute favorite in my repertoire. I came up with it years ago when I was compelled to create a chocolate sauce that was rich, thick, glossy for one of my favourite chocolate cake recipe.

You only need a few ingredients to make this homemade chocolate sauce and it tastes better than any chocolate syrup you can buy at the store. Silky smooth, glossy, not overly sweet, and incredibly chocolatey. This is the chocolate sauce I make each time I need it.

I love my chocolate sauce with chocolate. It makes the sauce richer in taste and texture. Many don’t use chocolate for making chocolate sauce. They make the work done with cocoa powder and cornstarch. To be honest I don’t like using cornstarch in my chocolate sauce.

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Here I have used Ossoro’s cocoa powder. You can use any brand of cocoa powder, but make sure to use unsweetened cocoa powder.

I used a bit of butter in my chocolate sauce which tends to give an extra gloss to the chocolate sauce, though adding butter is totally optional. You just need to use a good quality chocolate and cocoa powder. You’ll appreciate the difference in this intensely dark and flavorful chocolate sauce.

Then comes the essence, though you can skip the essence here. I have used Ossoro’s chocolate truffle essence. You can totally skip the essence or use vanilla or chocolate essence.

WHY YOU’LL LOVE THIS CHOCOLATE SAUCE

● Quick and easy
● Ready in 5 minutes
● No preservatives
● So smooth, thick and glossy
● It has chocolate which makes it chocolatey and richer.
● Requires only a handful of pantry items
● No plain flour or cornstarch used
● Better than packaged chocolate syrup

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Making homemade chocolate sauce is not only economical but also free from any preservatives. It is ridiculously easy to make at home and takes only few minutes of your time. It is also convenient for you that you don’t need to go to the store to buy the sauce when you need it, you could have already made some and be enjoying it. That’s how quick and easy this homemade chocolate sauce recipe is. Are you buying the chocolate sauce/syrup from store? Stop from now on and make your own chocolate sauce.

I have made a small batch of it. But of course you can double the recipe as needed.

I always keep a jar of chocolate sauce on hand to take a simple ice cream or a cake or dessert to the next level and make it an extra special treat. I also gulp a spoonful of the chocolate sauce when I carve something very chocolatey or to kill my sweet tooth carving. My little one is mad after this chocolate sauce.
You’ll find endless uses of it once you make it for yourself.

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What Ingredients do I need for this Homemade Chocolate Sauce recipe? LET’S TALK INGREDIENTS. You will need only few ingredients to make this super easy homemade chocolate sauce.
● Sugar – Granulated sugar is used here.
● Chocolate – I’ve used dark chocolate but you can also use milk chocolate.
● Cocoa powder – Ossoro’s unsweetened cocoa powder is used. You can use any brand of cocoa powder, but make sure to use unsweetened cocoa powder.
● Butter – Stir in a tablespoon of butter for an extra touch of richness. It also give a nice gloss to the sauce. Well using butter is optional here.
● Water – Used room temperature water.
● Chocolate truffle essence – Ossoro’s chocolate truffle essence is used in this chocolate sauce recipe. A few drops of this essence does the work.

INGREDIENT SUBSTITUTION
● Granulated sugar can be substituted with brown sugar.
● Use your choice of chocolate like milk chocolate, semisweet chocolate or bittersweet chocolate instead of dark chocolate.
● Ossoro’s chocolate truffle essence can be substituted with vanilla essence or chocolate essence.
● You can use milk instead of water. Use whole milk for extra richness.

VARIATIONS FOR CHOCOLATE SAUCE
● Use milk instead of water for a creamier texture.
● Turn it into mocha chocolate sauce by including a teaspoon of espresso powder or coffee powder.
● Give it a spicy Mexican flair by adding a dash of cayenne pepper or chili powder.
● You can make chocolate sauce with a combination of cocoa powder and cornstarch if you don’t want to use chocolate. Add 2 tsp cornstarch dissolved in bit of water and add. You will need to increase the liquid to 150-200 ml, depends upon the thickness of sauce you want. You can increase the sugar upto ½ cup (100 grams)

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I made a simple recipe video of this super easy chocolate sauce recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

HOMEMADE CHOCOLATE SAUCE VIDEO TUTORIAL

WHAT TO USE CHOCOLATE SAUCE FOR?
SOME SERVING SUGGESTION

● Drizzle the chocolate sauce on top of ice cream, cake, brownies, pancakes, waffles, donuts etc.
● Drizzle over pan cakes and waffles.
● Drizzle it over your favourite dessert
● Stir it into milk.
● Use it to make chocolate milkshakes.
● Drizzle it over tea cakes, donuts and brownies
● Layered it in a chocolate trifle.
● Use it as a dip for fruit.
● Spread a layer on top of cream in layer/frosting cakes
● Pour some in whipped cream to make chocolate flavor whipped cream.
● Use as a garnish on top of milkshake, cold coffee or smoothies.

So next time when your kid asks for chocolate milk, simply mix a tablespoon of this homemade sauce with a glass of milk. Voila, delicious chocolate milk is ready.

STORAGE SUGGESTIONS

Store the chocolate sauce in a jar or  container in the refrigerator for up to 2 weeks. Rewarm before serving if required.

• 

Love chocolate sauce? Give this super quick, easy and simple homemade chocolate sauce recipe a try which simply takes only 5 minutes to make. Top this hot chocolate sauce over ice creams or a favourite dessert or even into your milkshake at home. Satisfy your chocolate craving with this chocolate sauce – it’s guaranteed happiness!

SOME CAKE RECIPES YOU MIGHT LIKE TO TRY TO SERVE WITH THIS DECADENT CHOCOLATE SAUCE

● Whole Wheat Chocolate Cake
● Chocolate Sponge Cake
● Vanilla Sponge Cake With Condensed Milk
● Chocolate Chip Bundt Cake
● Moist Orange Cake
● Banana Walnut Cake
● Banana Chocolate Chip Mug Cake
● Chocolate Lava Mug Cake ( OTG version)
● Double Chocolate Coffee Cake
● Banana Chocolate Cake
● Eggless Lamingtons
● Gluten Free Vanilla Cake
● Custard Powder Cake
● Whole Wheat Carrot Cake
● Apple Cinnamon Cake
● Banana Nut Bread
● Banana Raisin Loaf Cake

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

I hope you love this quick and simple recipe. Do give it a try and don’t forget to share your thoughts about the recipe with me here. So let’s get started with the recipe.

• 

Preparation time: 5 minutes
Cooking time: 5 minutes
Serves: 150 ml Jar

☆ 1 cup = 240 ml
☆ 1 tablespoon = 15 ml
☆ 1 teaspoon = 5 ml

Ingredients to make homemade chocolate sauce:

67 grams / ⅓ cup sugar
60 grams / ¼ cup +2 tbsp dark chocolate
45 grams / ⅓ cup cocoa powder
1 tbsp / 15 grams butter (optional)
½ cup / 120 ml water
3-4 drops Ossoro chocolate truffle essence (optional)
(You can use vanilla essence or chocolate essence – 1 tsp)

Step by step pictorial instructions to make homemade chocolate sauce

Take sugar, cocoa powder and water in a saucepan.

Stir well to combine and make sure there are no lumps.

• 

Now turn on the heat to low-medium flame. Keep cooking stirring it constantly.

As soon as the mixture started to heat up, the mixture will thicken up and gets darker in color. It will take only approximately 2-3 minutes.

Once the mixture becomes thick (coat the spoon), reduce the flame to low and add the chopped chocolate, essence and butter. Stir it constantly for about a minute and once the chocolate started melting turn off the stove.

Continue stirring the mixture until the chocolate is completely melted and your thick, glossy and silky smooth chocolate sauce is ready.

• 

It will thicken more as it cools down. Allow to cool down completely and store in a sterilized jar.

• 

Well, if you make this easy homemade chocolate sauce, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

• 

Disclosure: At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the link if you wish to purchase these products from Amazon.

Ossoro Chocolate Truffle Flavour, 30ml

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Ossoro Cocoa Powder, 250 GMS, Dutch Processed Alkalised

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• 

• 

Naga chicken curry is a naga traditional chicken recipe which is zero oil and prepared with a handful of ingredients with few simple cooking steps. In simple words it is a boil chicken recipe. The chicken is cooked with fermented bamboo shoot which is the key ingredient of the curry which makes the curry authentic and traditional. The ingredients used to make this naga style chicken curry are chicken, fermented bamboo shoot, potato (optional), green chillies, ginger, garlic, salt, water and local sichuan peppercorns ( a variety of sichuan peppercorn).

Naga chicken curry is yet another simple and classic dish from the Naga cuisine. Naga style chicken curry is a zero oil dish which means not a single amount of oil is used in cooking this chicken curry and that’s how we cook our dishes. Very tasty, flavorful, exotic and healthier as well. It is a simple and easy recipe with simple cooking process.

Chicken curry with fermented bamboo shoot is a common Naga speciality dish which is very famous and one of the most popular dish in Naga Cuisine. It is a traditional and authentic naga chicken recipe. This dish is savored in almost all Naga household.

Naga chicken curry is an absolutely favourite of the nagas. Infact it is loved by many north easterners. It is a very simple and super easy recipe. You have the ingredients in hand and you’ll master it in jiffy. It is a perfect curry with lovely flavors to have with piping hot steam rice. The unique and amazing aroma coming out of the fermented bamboo shoot and the magical sichuan peppercorns is just divine and to die for.

Naga cuisine uses bamboo shoot as a key ingredient in dishes cooked with fish, chicken, pork, beef or other meats and even in vegetarian dishes. Bamboo shoot enhances and intensifies the flavour of the dishes.

• 

Here I have used the pounded fermented bamboo shoot. You can use the whole fermented bamboo shoot which has can be shredded with hand into long thin strips. This is a naga special fermented bamboo shoot. You can also use the bamboo shoot extract in this recipe. There is also a traditional recipe of chicken with dry bamboo shoot which is a perfect side dish to have with your piping hot steam rice.

Fermented bamboo shoot is a traditional Naga delicacy and a key ingredient in many naga dishes. Infact bamboo shoot is a delicacy for many North East states. It is adored by almost all north easterners. Most Naga dishes are cooked with bamboo shoot (fresh, fermented, extract or dried) as a souring agent to the dishes; be it vegetarian or non-vegetarian dishes.

Fermented food plays a crucial part in Naga Cuisine. Some of the fermented food are fermented bamboo shoot, fermented dry fish, fermented crab meat, fermented soya bean (axone), fermented mustard leaves, zutho (rice beer) etc.

If you think that Indian cuisine is all about spicy and oily food, then you are missing out some information. Indian cuisine consists of a wide variety of regional and traditional cuisine. Nagaland, one of the northeastern state of India, is known for simplicity and variety of food from different tribes of the state. Naga food is considered to be healthy as most of the food are either boiled or steamed. The use of oil is very minimum. We usually dont use the Indian spices in our kitchen. Infact fresh herbs are used in our daily cooking. 

It’s a known fact that Nagas love their food spicy and its true that most people find their food bland. This juxtaposition is often tackled by throwing in 1 or 2 raja mircha ka naga king chilly in any bland stew. The naga king chilly adds that extra zing in any dishes like meat, vegetables and chutneys. Though it is hot beyond words, raja mircha remains that one ingredient Nagas can’t do without.

• 

INGREDIENTS FOR NAGA STYLE CHICKEN CURRY

● Chicken – I have used broiler chicken. Local/country chicken is best for this recipe. It takes the curry to another level and more healthier.
● Fermented bamboo Shoot – You can use shredded bamboo shoot or bamboo shoot extract/juice.
● Potato – You can add other vegetables like beans, carrot, cabbage or leafy vegetables. Again this may be optional
● Green chilly – Raja mircha ( naga king chilly) fans can add king chilly for the extra zing and hotness.
● Ginger
● Garlic
● Local sichuan peppercorns
● Salt
● Water

VARIATION OF NAGA CHICKEN CURRY

● You can totally skip the potato and sichuan peppercorns.
● You can add on others vegetables to the curry to make it more hearty and healthier. Mostly commonly used are squash (chow chow/chayote), beans, carrots, cabbage etc
● You can add green leafy vegetables like lai pata ( mustard greens), Mongmong tü (sichuan leaves) etc
● You can add coriander leaves, burmese coriander or fresh ginger leaves to the curry which enhances the flavor of the curry.
● Use fermented bamboo shoot for authentic taste but if you can’t source it, you can use canned bamboo shoot or even tomatoes. Taste and flavor will differ but those are the substitute ingredients.

If you’re fond of naga food, then this is surely the one to go for! It is lip-smacking good. I hope you’ll try this simple and easy naga style chicken recipe and if you do, please do share your thoughts about the recipe with me here.

• 

I made a simple recipe video of this hearty naga chicken curry recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

Naga Chicken Curry Tutorial Video

FEW CHICKEN STARTERS RECIPE YOU MIGHT LOVE TO TRY

● Bhut Jolokia Grilled Chicken
● Chicken Leg Fry
● Crispy Fried Chicken
● Chicken 65
● Easy Grilled Chicken Salad
● Pizza Stuffed Meatloaf
● Cheesy Chicken Fritters
● Tandoori Chicken
● Chicken Pakora
● Baked Whole Chicken Leg
● Pan Baked Chicken Leg
● Peri Peri Chicken
● Spiced Fried Chicken
● Coca Cola Chicken

FEW CHICKEN SIDE DISHES YOU’LL LOVE

● South Indian Masala Chicken Fry
● Chicken Liver & Gizzard Fry
● Chicken Masala Stir Fry
● Spicy Mango Chicken Wings
● Chicken & Banana Flower Stir Fry
● Steamed Chicken

THE CHICKEN CURRY COLLECTION

● Chettinad Chicken Curry
● Easy Chicken Curry
● Chicken Manchurian
● Butter Chicken
● Pepper Chicken Gravy
● Chicken Kola Urundai Kuzhambu
● Black Pepper Chicken

MORE NAGA RECIPES YOU’LL LOVE > Naga Cuisine

YOU CAN CHECK OUT THE NORTH EAST INDIA CUISINE RECIPES HERE

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

So let’s get started with the recipe.

• 

Preparation time: 15 minutes
Cooking time: 25-30 minutes
Serves: 4

Ingredients to make naga chicken curry:

500 gms chicken
2 tbsps fermented bamboo shoot
2 potatoes cubed
6-7 green chillies
2 inches ginger
8-10 garlic
1 tbsp local sichuan peppercorns roasted
Salt as per taste
Water as required

Step by step pictorial instructions to make naga chicken curry:

In a mortar pestle coarsely pound the green chillies. Remove and keep aside.

• 

In the same mortar pestle coarsely pound the ginger & garlic and keep aside for later use.

• 

Add the chicken in a pot. Add the pounded green chilly, fermented bamboo shoot and salt to taste. Add water immersing the chicken well. Turn on the flame. Cover the pot with lid and cook the chicken for about 10 minutes.

• 

Add the potato chunks and continue to cook until the chicken and the potatoes are cooked completely approximately 15 minutes.  Cooking time will differ depending on the variety of chicken used.

• 

Adjust the curry consistency as per your requirement.

Add the pounded ginger garlic and dry roasted and crushed sichuan peppercorns. Mix well and cook for 3-5 minutes and take off the flame.

• 

NOTES:

● This dish taste best with country chicken/local chicken.
● Use chicken with bone.
● Raja Mircha fans can add 1 or 2 raja mircha or as per your heat preference level.
● You can totally skip the potato and sichuan peppercorns.
● You can add on others vegetables to the curry to make it more hearty and healthier. Mostly commonly used are squash (chow chow/chayote), beans, carrots, cabbage etc
● You can add green leafy vegetables like lai pata ( mustard greens), Mongmong tü (sichuan leaves) etc
● You can add coriander leaves, burmese coriander or fresh ginger leaves to the curry which enhances the flavor of the curry.
● Do not over cook the chicken.

Well, if you make this naga chicken curry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

• 

A perfectly baked banana raisin loaf cake that’s so moist and speckled with raisins. Soft and moist banana cake sweeten up with brown sugar for a healthy and simple breakfast, snack, or dessert! This banana raisin cake recipe makes a sweet yet nourishing treat that is easy to put together and delicious to eat.

This soft and moist banana raisin loaf cake is insanely delicious and ridiculously easy to make with a few easy steps. This is one of my favourite cake style snacks. Serve fresh out of the oven with a cup of tea or coffee and even ideal for a light simple breakfast, dessert or as tasty snack!

The cake has a wonderful aroma as it bakes and even when you have a slice after a day. It’s a moist, soft, scrumptious cake with beautiful crumb which are to die for. The flavour of bananas is robust and the bits of the raisin you get in every bite takes it to another level.

Banana and raisin go very well together. This whole wheat banana raisin cake has a burst of flavor. The aroma from the banana and juicy bite of the raisin in each bite of the cake is drool worthy. This banana raisin loaf is insanely delicious that you can’t stop with just one slice! This scrumptious cake does not last more than 24 hours at my house.

Not a fan of raisins? You can try any other kind of dried fruit you enjoy. Or, skip them all together. You can even try it with your favourite nuts or chocolate chips!

If you’re a regular reader of my blog, by now you would have known that most of my cakes are eggless cakes. But this time I made this banana raisin cake with egg since my readers have requested for a egg based banana cake. I am happy to share this easy yet a no fail recipe. I am hoping you will love it as much as we!

But if you are looking for an eggless version of banana bread like cake then this banana nut bread is the closest one. Also I have couple of banana based cakes and muffins in my blog which I am sharing below. Do have a look at them I am sure you would.love to try some of them.

Banana Chocolate Chip Mug Cake
Banana walnut cake
Banana Oats Loaf Cake
Chocolate Banana Cake
Multigrain Banana Cake
Banana Cranberry Oats Cake
Muesli Banana Cake
Banana Chocolate Chip Muffins
Chocolate Banana Muffins

There are two main reasons why I like banana cake. One is taste, and the other is the simplicity of any banana cake recipe. And this banana raisin cake recipe is easy-to-make and tastes fantastic.

USE OVERRIPE BANANAS

When buying bananas, it is best to choose firm and unscarred bananas so you can monitor and figure out the best ways to use your bananas. I always let them over ripe at home when I want to use them kn my bakes. Over ripe bananas are perfect in recipes such as muffins, bread, and cakes. I always recommend to use overripe bananas in baking especially in cakes, muffins to make the very best banana cake with super moist, soft and flavorful outcome, The riper the bananas, the more moist your cakes will be and the more banana flavor it will have! The outcome of the cakes will be tender and packed with full of flavor.

HOW EASY IS THIS BANANA RAISIN LOAF CAKE?

This banana raisin cake recipe is super simple, easy and fuss-free. It doesn’t require a stand mixer or a hand mixer. There is no fancy equipment required. Just a bowl and a spatula or hand whisk does the work. The batter takes less than 15 minutes to throw together and gets perfectly baked in 35 minutes. This is one of the easiest banana cake recipe and the result is absolutely amazing. I am sure you’ll fall in love with it. Do watch the video tutorial below on how to make this moist banana raisin loaf cake. You will be surprised to see how easy it is to make at the comfort of your home with few easy steps.

● Mash the banana with fork. You can also use blender or mixie.
● In a mixing bowl beat the egg.
● Mix together the beaten egg, brown sugar, mash banana, essence, oil.
● Sieve in the flour, baking powder, baking soda, salt and mix.
● Add in the milk to loosen the batter.
● Add in the rasins and quick mix.
● Transfer the batter to prepared loaf pan and tap the pan for couple of times.
● Top up with rasins and bake as per the recipe.

I made a simple recipe video of this super easy banana raisin loaf cake recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

BANANA RAISIN LOAF CAKE VIDEO TUTORIAL

LETS TALK INGREDIENTS

It is a very basic banana bread recipe. It uses ingredients most commonly found in our pantries.

● Whole Wheat Flour – For a healthier version used whole wheat flour.

● Banana – Used over ripe bananas. Over ripe bananas are best to use in baking.

● Brown Sugar – Brown sugar yields soft and moist cakes. It adds an awesome flavor and texture to the cake. No doubt a healthier option too as compared to refined sugar.

● Milk – Used whole milk. Recommend to use whole milk for extra richness, taste and texture.

● Oil – I have used refined sunflower oil. You can use any flavorless oil. I prefer using oil than butter for a soft and moist outcome.

● Leavening agents (Baking powder & baking soda) – There’s a combination of baking powder and baking soda in this banana raisin loaf cake to give it the perfect amount of lift.

● Egg – I have used only 1 large egg and that does the work as banana itself is a perfect substitute of egg.

● Vanilla Essence – Used vanilla essence. You can choose extract over essence.

● Salt – A dash of salt to balance out the sweetness.

● Raisins – The slightly sweet and tartness from the raisin in this banana cake is amazing. You can feel it in every bite of the cake.

INGREDIENTS SUBSTITUTION IN BANANA RAISIN LOAF CAKE

● Whole wheat flour can be substituted with all purpose flour (maida) or you can use 50-50 ratio.
● You can use white sugar instead of brown sugar.
● You may also use other healthier sweeteners are jaggery, cane sugar, honey etc.
● You may use butter instead of oil or any flavorless oil will work.
● To make it vegan use any dairy free milk or just even water for the liquid.
● To make an eggless version you may choose anyone of these
☆ Use 1 tbsp vinegar or lemon juice and use ½ cup milk altogether.
☆ Use ¼ cup curd/yogurt instead of egg.
● You may use black raisins instead of the regular rasins.
● You may use vanilla extract instead of essence.

BANANA RAISIN LOAF CAKE VARIATIONS

● If you want nutty taste and texture, add nut in the batter also once the batter is ready. Lightly coat the nuts with flour and just throw in the batter and give a quick gentle mix.
● Use nut of your choice like pecans or walnuts etc. You can also use mixed nuts as per your palate preference.
● You may also replace the raisins with chocolate chunks or chocolate chips to make it banana chocolate chips cake.
● You can spice up the cake by adding cinnamon powder. The sweet aroma of the cinnamon adds extra flavor to your cake which will make you drool.
● You can use rum soaked raisins which will take your loaf cake to a different level. Its yummilicious!
● You can also soak the raisin in fruit juice. Any juice you love.
● You can put this batter into muffin tins and make banana raisin muffins.

To make muffins, line a muffin tin with paper liners or just grease it with oil or butter and fill each cup to roughly ¾ full, and bake for 20 minutes. Makes 12 muffins.

HOW TO STORE BANANA RAISIN LOAF CAKE?

Let the cake cool down completely and store it in airtight container. Banana raisin cake can be kept for upto 2-3 days at room temperature depending upon the temperature of your place. If you need to store it a couple days longer then I suggest storing it in an airtight container in the refrigerator.

HOW TO FREEZE BANANA RAISIN LOAF CAKE?

Cling wrap the cake and put it in a ziploc bag or airtight container then store in the freezer. I prefer to freeze sliced cake so it is much easier to take out the required servings and thaw them for breakfast or snacking. Freeze them for upto 3 months. It goes more than 3 months but best to use it within three months. To thaw the cake, remove from the freezer and allow it to come to room temperature and serve. You can also pop it in the microwave for few seconds and serve.

HERE ARE MORE AWESOME RECIPES TO INSPIRE YOUR NEXT BAKE:

■ Semolina Coconut Cake
■ Gluten Free Vanilla Cake
■ Whole Wheat Chocolate Cake
■ Apple Cinnamon Cake
■ Moist Orange Cake
■ Double Chocolate Coffee Cake
■ Chocolate Vanilla Cake
■ Vanilla Cake With Condensed Milk
■ Vegan Coconut Cake
■ Mango Semolina Cake
■ Protein Rich Nut & Seed Cake
■ Eggless Lamingtons
■ Chocolate Ganache Cake
■ Chocolate Chip Bundt Cake
■ Whole Wheat Fruit And Nut Cake
■ Chocolate Sponge Cake

CONCLUSION

If you’re just starting to get into baking, or a novice, nothing could be easier than banana cake. It’s a real confidence booster! Especially when it seems almost too easy to make one that turns out this good.

So try my banana cake with raisins recipe and let me know what you think.

Let’s get started!

Preparation time – 15 minutes
Cooking time – 35 minutes
Serves – 8-10

☆ 1 cup = 240 ml
☆ 1 tablespoon = 15 ml
☆ 1 teaspoon = 5 ml
☆ Pan size = 7×4×3 inches

Ingredients to make banana raisin loaf cake:

1 cup whole wheat flour (125 gms)
2 ripe banana (½ cup mashed banana)
½ cup brown sugar (90 gms)
1 large egg
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup oil (60 ml)
¼ cup whole milk (60 ml)
1 tsp vanilla essence
50 gms raisins or more + some extra for garnish

Step by step pictorial instructions to make banana raisin cake:

PREPARING THE OVEN AND PAN

Preheat oven at 180° C for 10 minutes with both the filaments (rods) switch on.

Grease the loaf pan with oil or butter and place a parchment paper. You can grease the pan and dust it with little flour if you dont have parchment/butter paper. Also you can use any shape pan as per your availability and preference.

PREPARING THE WET INGREDIENTS

Peel the banana and mash them using a fork or masher. You can also use a mixie or blender to do the work. Preferably use over ripe banana for better outcome.

In a mixing bowl add in the egg and beat it well. Add in the brown sugar and mix well until combined. Add in vanilla essence and mash banana. Mix well to combine.

PREPARING THE BATTER

Sieve in the whole wheat flour, baking powder, baking soda, salt into the wet ingredients. Add in the oil. ( oil can be added while preparing the wet ingredients. I missed to add it before hence added at this stage). Mix to incorporate into a thick batter. Add milk in batches and make into a semi-thick smooth batter. Add in the raisins and give a gentle quick mix.

BAKING THE LOAF CAKE

Pour the batter onto the prepared pan. Tap the pan for couple of times to release any air bubbles trapped inside. Sprinkle some raisins on the top.

Place the cake pan in the middle rack with both filaments (rods) on. Bake the cake at preheated oven @180° C for 35 minutes. A toothpick or skewer inserted should come out clean. Baking time will differ depending upon your oven temperature and settings. Start checking the doneness of the cake before the above mentioned time.

Remove the cake from oven and allow to stand for 10 minutes. Run a knife around the cake pan and demould the cake. Transfer the cake onto a cooling rack and allow to cool down completely. Slice and enjoy!

NOTES:

● Always preheat oven before starting to bake.
● All ingredients should be at room temperature.
● Whole wheat flour can be substituted with all purpose flour or can bake with 50-50 of both.
● Brown sugar can be substituted with regular refined sugar.
● If you like more sweeter bread, increase the sugar quantity.
● Oil can be substituted with butter.
● Use whole milk for extra richness, taste and texture.
● Other healthier sweeteners like jaggery or cane sugar can be used.
● Every oven reacts differently so baking time may vary.
● Both rods to be switch on.
● If you wish to bake without egg use either of these mentioned below –
☆ Use 1 tbsp vinegar or lemon juice and use ½ cup milk altogether.
☆ Use ¼ cup curd yogurt instead of egg

Well, if you make this banana raisin loaf cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

SKE Iron Sandwich Bread Mould/Tin Box with Cover for Baking- Small 400gms Size 7×3.5×3.5 inch

Syga Carbon Steel Cake Mould Pan, 1 Piece, Black

Ossoro French Vanilla Flavour, 30 ml

Sprig All Natural Bourbon Vanilla Extract Bottle, 50 ml

OMORTEX Kitchen Tools Combo 8 pcs Color Measuring Cups and Spoon Set and Spatula and Brush for Kitchen

QOAL Multipurpose Portable Electronic Digital Weighing Scale Weight Machine (10 Kg)

Inalsa Kratos 1000W Stand Mixer with Whisking Cone, Mixing Beater & Dough Hook, Champagne

Borosil PRO 42 L OTG, with Motorised Rotisserie and Convection, 2000W, 6 Stage Heat Selection, Black

Bajaj 4500TMCSS 45L Oven Toaster Grill, Silver

Kraftlytouch Handcrafted Square Platter || Food Safe || Acacia Wood || 8 inch || Water Resistant

Craftize Mstore Decorative Colorful Rustic Wooden Serving Tray for Coffee/Tea/Drinks for Living Room/Restaurant (11.5x7x1.5 inch)

T One Woods Round DIY Craft Wooden Log Natural Bark Coaster/Slices, 3 Inches Size – Set of 6

M VILLA Colorful Plastic Mixing Bowl Set for Kitchen | Plastic Soup Bowls | Microwave Safe, Freezer Safe Great for Cooking Serving Salads, Snack, Fruits- Multicolor (750 ml, Set – 4 pcs)

A lip-smacking pork curry made with aromatic masala powders and chunks of potatoes. It’s easy to make, and loaded with classic flavors. Perfect curry to have with piping hot steam rice, bread, dinner rolls or any Indian flat breads for a comforting meal!

Pork masala curry is an Indian style pork curry recipe. The ingredients used in this recipe are the basic pantry staples which we use in our daily cooking. A wonderful spicy pork curry made from the various flavorsome spices, freshly pounded ginger garlic, onion and tomato with minimum cooking oil. The spices give the pork a succulent taste, its finger licking good!

If you don’t prefer spicy food, cut out the amount of chilly and chilly powder. However, the spicy level of this curry is just right for people who appreciate a little spice. It’s not too pungent, but has just the right zing!

The pork curry cooked in the spicy masala makes a perfect curry for all pork lovers. The pork when combined with the curry makes a perfect combinations as the flavors of the curry coats the pork making it very delightful. I am sure you will love it as much as we do!

Apart from the traditional naga recipes, I love devouring this masala pork curry is once in a while with rice for a meal or with bread for a quick snack to kill the sudden hunger pangs.

INGREDIENTS USED TO MAKE PORK MASALA CURRY

For the chicken I have used meat with fats. When it comes to pork I love the fats more than the meaty part. I have used boneless meat but you can use with bone in, and thats what I like.
Honestly speaking I love any meat with bone-in compared to boneless. Meat with bone-in lends deeper, richer flavor to a simple curry making it super delicious.

This simple, easy and effortless recipe uses simple and basic spice powders which every Indian kitchen have in store like turmeric powder, coriander powder, red chilly powder, pepper powder, garam masala powder and meat masala powder. Few spices like cumin seeds, dry red chilly and bay leaf are used to temper. The other ingredients used for making the curry are mustard oil, freshly grounded ginger garlic, chopped onion, tomato, chunks of potato and salt as seasoning.

VARIATIONS

This pork masala curry is a versatile recipe. You can easily make a variations by adding your own twist.

Instead of pork you can use other meat like chicken, turkey, duck, beef, buff, mutton or lamp.

You can add whole spices like cardamom, cinnamon, cloves etc.

You can make a dry version instead of curry. You just need to add less water and allow the gravy to evaporate once the meat is tender.

HOW TO MAKE PORK MASALA CURRY IN PRESSURE COOKER

Take a pressure cooker and add the oil. Add the cumin seeds, chillies, bay leaf and saute for a min.

Add coarsely ground ginger garlic reserving 1 tsp for later use and saute for a min.

Add the onion and saute till translucent. Add chopped tomatoes and saute till mushy. Add the masala powders and saute for a min.

Add the pork, salt and saute for around 5 mins stirring coating the masalas nicely with the pork. Add some water, potatoes and pressure cook for 7-8 whistles. Let the pressure release by itself.

Open the cooker and adjust the gravy consistency as per your requirement and just before turning off the heat add the remaining 1 tsp ground ginger garlic, give a quick stir and take off the heat.

I made a simple recipe video of pork masala curry for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel. It will means a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

PORK MASALA CURRY RECIPE VIDEO TUTORIAL

THERE ARE FEW PORK RECIPES IN MY BLOG YOU MIGHT LIKE. If you’re a pork fan, I’m sure you’ll love to check out our Pork Recipes HERE

IF YOU LOVE INDIAN CURRIES THEN YOU CAN HAVE A LOOK AT THESE CURRIES FROM THE BLOG

THE CURRY COLLECTION

• Kashmiri Rogan Josh
• Green Apple Currry
• Mixed Dal With Egg & Potato
• Black Pepper Chicken – Semi Gravy
• Crab Curry – Indian Style
• Chicken Kola Urundai Kuzhambu / Minced Chicken Balls Curry
• Easy Chicken Curry
• Rohu Fish Curry
• Pepper Chicken Gravy
• Butter Chicken
• Mutton Curry With Coriander Seeds
• Chettinad Mutton Curry
• Chickpea Soya Curry

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

So pork lovers please do try this easy pork curry recipe and share your thoughts about the recipe with me.

Now let’s move on to the step by step pictorial recipe and see how to make this insanely delicious masala pork curry at home. You will be amazed how it turn out into a restaurant style pork curry at the comfort of your home.

Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 4

Ingredients to make pork masala curry:

500 gms Pork
2 Potato medium cut into big pieces
7-8 garlic cloves
2 inches ginger roughly chopped
1tbsp Oil
½ tsp cumin seeds
3 dry red chilly roughly broken
1 Bay leaf
2 Onion medium chopped
1 Tomato chopped
1 tsp Turmeric powder
2 tsp Kashmiri Chilly powder
1 tsp coriander powder
1 tsp cracked peppercorns
1 tsp Garam masala powder
1 tsp Meat masala powder
Salt to taste
Water as required

Step by step pictorial recipe to make pork masala curry:

In a mortar pestle coarsely ground the ginger garlic.

In a pan heat the oil. Add the cumin seeds, dry red chillies, bay leaf and allow the cumin seeds to crackle.

Add in the pounded ginger garlic reserving 1 tsp of it for later use. Saute for a minute.

Add in rhe chopped onions and saute for about 2 minutes.

Add in the chopped tomatoes and saute until the tomatoes turns soft and mushy.

Add in the masala powders – turmeric, chilly, coriander, pepper, garan masala and meat masala. Saute for a minute.

Add in the pork and salt. Mix well coating the masalas well with the pork. Now put on the lid and cook on low-medium heat for 15 minutes stirring it occasionally to prevent from sticking to the pan and for even cooking.

Add in the potato chunks and mix well. Add 1-2 cups of water, mix well and cook further with lid on.

Stir the curry occasionally and cook until the pork is tender. When the pork is completely cooked and the gravy reaches your required consistency, add in the reserved pounded ginger garlic. Give a quick stir and take off the heat.

Enjoy the masala pork curry with piping hot steam rice or bread or flat breads.

NOTES:

● You can use both garam masala powder and meat masala powder. If using both, use 1 tsp each. But if using only garam masala powder, use 2 tsp garam masala powder.

● I have used mustard oil, you can use any other cooking oil.

● Adding potato is optional but I love this Curry with potatoes.

● Yoi can add some chopped coriander leaves at the end.

● You can make a dry version instead of Curry following the same recipe. You just need to reduce the water and allow the water the evaporate completely.

Well, if you make this pork masala curry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

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Eggless semolina coconut cake is a soft, moist and slightly dense cake. This egg free semolina coconut cake has a lovely aroma and taste of the coconut. It has a melt in mouth coconutty flavor which would make you love this cake even more!

If you’re looking for a simple yet absolutely delicious cake recipe which can be quickly whipped up and bake, then you’ve landed at the right place and this cake is for you! This is one of the simplest and easiest cake that one can make. This easy eggless sooji coconut cake will not disappoint you and I bet you’ll end up making it over and over again.

To me it makes the best tea time cake and perfect to pair it with some coffee or tea. But it doesn’t end up there itself. You can top it up with your choice of frosting or glaze to suit the occasion and make it as fancy as possible. Nevertheless a simple sugar syrup or glaze does wonders to this amazingly delicious rava coconut cake. Even I have cut the cake into halves and serve one part of the cake soaked in simple sugar syrup.

Semolina coconut cake aka rava coconut cake is a super easy, simple, absolutely delicious and one bowl cake recipe. It doesn’t require any fancy technique or equipment to bake this cake, hence even a novice baker can nail it.

The texture of the cake is soft and slightly dense with lovely aroma and flavor from the coconut. I especially loved the nicely brown coconut on the top of the cake. I am sure you will love it as much as we did!

This semolina coconut cake has a mild sweetness. If you are the kind of person who likes very sweet cakes, then you will have to increase the quantity of sugar by another few tablespoons.

I loved the beautiful texture of this cake. The semolina gave it a slight grainy texture, obvious as it doesn’t have any other flour added in large quantity apart from the 2 tablespoons cornstarch added to the batter. You can clearly make out from the crumbs.

My son and hubby loved the cake. The cake disappeared as soon as I served them after the cake cooled down. Infact my son was like mummy please don’t click photos today, he was not able to wait. So I had to hurry up and could able to click some.

LETS TALK INGREDIENTS

I really wanted to keep this semolina coconut cake super simple and easy for everyone, so you only need a few key ingredients here that are easily available in your pantry:

● Flour – Semolina is used to make this cake. You can use fine variety of semolina (rava/sooji)

● Cornstarch – Just 2 tablespoons of cornstarch is used which will help in softness and binding of the cake.

● Sugar – I used granulated white sugar here.

● Oil – I have used refined sunflower oil. I prefer using oil than butter for a soft and moist outcome.

● Curd/Yogurt – Hung curd (thick curd) is used here. Curd is used as an egg substitute.

● Coconut – Fresh coconut which is finely grated and air dried is used here. Your cake will come out extra rich and more flavorful.

● Milk – I have used full fat milk. Whole milk gives an extra richness, taste and texture to the cake.

● Essence – Vanilla essence is used here.

● Leavening agents – Both baking powder and baking soda is used here to give a good rise to the cake.

● Salt – A pinch of salt is used to balance out the sweetness in any dessert. You can skip this totally if you don’t want.

INGREDIENTS SUBSTITUTION

● You can use cake flour, all purpose flour or whole wheat flour to make this coconut cake.

● You can also use coconut sugar, brown sugar, cane sugar etc. Just keep in mind that your cake will be more tan in color!

● You can use butter or coconut oil instead of sunflower oil. Using coconut oil will give your cake a more coconut flavor and is more healthier than refined oil.

● You replace the yogurt with 2 eggs if you want to make the cake egg based. Still prefer eggless and want to replace yogurt then you can use apple sauce, buttermilk. You can also use 1 tablespoon vinegar or lemon juice and increase the quantity of the milk.

● You can use store bought dessicated coconut.

● Instead of vanilla essence you can use coconut extract or real vanilla extract.

VARIATIONS

● Along with coconut you can add flavors like orange, lime, cocoa etc.

● You can also make orange, mango or chocolate semolina cake without the coconut.

● You can add nuts to make a nutty coconutty cake.

I made a simple recipe video of this super easy eggless semolina coconut cake recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

EGGLESS SEMOLINA COCONUT CAKE VIDEO TUTORIAL

HOW TO USE FRESH COCONUT IN THIS RECIPE:

To use fresh coconut in this recipe first you need to grate the coconut. You can air dry inside the house or if have access to sunlight you can sun dry them which is more faster. If you are using coconut grater you will get finely grated coconut but if you are using normal grater your coconut will not be finely grated. Finely grate the coconut. Spread them nicely and let it dry inside the house or in the sun. Drying them in the sun will take only few minutes. Once the coconut is dried, store them in airtight container in the fridge for longer days.

To use in the cake if your dried coconut is not finely grated, you can pulse them for few seconds in your mixie or blender. This will make your coconut like a store bought desiccated coconut.

HOW TO. MAKE THIS VEGAN

This is a versatile recipe and can be easily adapted as vegan cake. In place of dairy milk, you can use plant-based milk like almond milk, cashew milk, oats milk, coconut milk etc. And inplace of curd aka yogurt use 1 tablespoon vinegar or lemon juice. Only thing is you need to increase the milk quantity a little bit more to get the correct batter consistency.

HOW TO STORE THE CAKE

The cake stays good over the counter for 2-3 days. You can refrigerate the cake in an airtight container for upto one week Freezing the cake will stay for longer days.

SERVING SUGGESTIONS

You can serve the cake as a tea cake simply with tea or coffee.

You can soak the cake with simple sugar syrup. This is another amazing way if serving this cake.

You can even serve with simple sugar glaze.

You can make the cake more fancy by frosting it with your favourite frosting like cream cheese, whipped cream or chocolate ganache. The sky is the limit!

If you’re looking for more semolina based recipe, here’s some few recipes you might like to try

Mango Semolina Cake
Semolina Savoury Cake
Hot Milk Semolina Cake
Semolina Carrot Cake
Fruit And Nut Cake
Suji Ka Halwa

MORE EGGLESS CAKE RECIPES YOU MIGHT LIKE TO TRY

■ Banana Walnut Cake
■ Banana Nut Bread
■ Whole Wheat Carrot Cake
■ Whole Wheat Chocolate Cake
■ Apple Cinnamon Cake
■ Moist Orange Cake
■ Double Chocolate Coffee Cake
■ Chocolate Vanilla Cake
■ Multigrain Banana Cake
■ Vegan Coconut Cake
■ Banana Chocolate Cake
■ Protein Rich Nut & Seed Cake
■ Eggless Lamingtons
■ Chocolate Ganache Cake
■ Chocolate Chip Bundt Cake
■ Banana Oats Loaf Cake
■ Chocolate Sponge Cake

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

So whip up this super easy and delicious sooji coconut cake. It’s a great tea cake and can be served as a dessert that everybody can enjoy and dig into. I’m sure everyone will love it as much as we do! Do share your thoughts about the recipe with me here.

So let’s get started with the recipe. Please do read the recipe notes given below for tips and tricks to make the very best eggless semolina coconut cake.

Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 8-10

☆ 1 cup = 240 ml
☆ 1 tablespoon = 15 ml
☆ 1 teaspoon = 5 ml
☆ Pan size = 7″ diameter 3″ height

Ingredients to make semolina coconut cake:

1 cup fine semolina (rava/suji)
2 tablespoon cornstarch
½ cup curd/yogurt
½ cup sugar
¼ cup oil
½ cup desiccated coconut (for batter) + ¼ cup for topping
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup full fat milk
1 teaspoon vanilla essence

Sugar Syrup (optional) – Make a simple syrup as required by mixing same proportion of water and sugar. Boil them together for 2-3 minutes and allow to cool down. You can add flavors like vanilla essence or cardamom powder.

Step by step pictorial instructions to make semolina coconut cake:

In a mixing bowl add in curd (yogurt), sugar and oil. Mix until well combined and smooth mixture.

Add in semolina (rava/suji) to the mixture and mix well. Let the mixture stand for 10-15 minutes.

(Please use fine variety of semolina. You can also grind them in the mixie or blender for few minutes).

Meanwhile grease the cake tin with oil and line with parchment paper. You can also grease the pan and dust with little flour.

Preheat oven @180° C for 10 minutes with both filaments.

Now add in cornstarch, desiccated coconut, baking powder, baking soda, salt and vanilla essence. Mix well.

Add in milk in batches and make a smooth batter.

Pour the batter into the prepared pan. Tap the pan for 3-4 times to release any air bubbles. Sprinkle the reserved desiccated coconut all over on the top.

Bake at preheated oven @180° C for 35 minutes or until a skewer inserted comes out clean. On the last 1-2 minutes of baking I turned on only the top filaments (rod) to nicely brown the desiccated coconut topping.

Remove from the oven and allow the cake to stand for about 10 minutes. Demould the cake and allow to cool down completely.

You can pour sugar syrup on the cake if you like. Cut and serve. Enjoy

I cut the cake into half. Soaked one part with sugar syrup. The cake taste absolutely delicious both ways.

NOTES:

● Always preheat oven before starting to bake.
● All ingredients should be at room temperature.
● Semolina can be replaced with whole wheat flour or all purpose flour or can bake with 50% of either all purpose flour or whole wheat flour.
● White sugar can be substituted with coconut sugar, brown sugar or cane sugar.
● You can increase the sugar with few tablespoons if you prefer very sweet cakes.
● You can use fresh finely grated coconut or store bought desiccated coconut.
● Oil can be substituted with butter or coconut oil.
● Use whole milk for extra richness, taste and texture.
● Yogurt can be substituted with buttermilk or Vinegar/lemon juice.
● To make with egg, use 2 eggs and omit the baking soda.
● Every oven reacts differently so baking time may vary.
● Bake with both the filaments (rods) on.
● You can soak the cake with simple sugar syrup before serving.

Well, if you make this semolina coconut cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

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Inalsa Kratos 1000W Stand Mixer with Whisking Cone, Mixing Beater & Dough Hook, Champagne

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Masala crackers are baked savoury crackers spiced with aromatic masala blend. These crackers are really crunchy, crispy, so light and taste incredible. They are ridiculously easy to make and does not take much of your time to create these beautiful crispy crackers.

These delicious crackers with spiced masala are my favorite snack to serve along with your favourite drink along with a dipping sauce. I also love this crackers with my tea. They also make a perfect appetizer or a quick snack that everyone will love.

These homemade savoury crackers are so delicious. They are amazingly easy to make and turn out so good every time. The dough is super simple with quick kneading and no yeast. The baking time is quick that it gets perfectly baked under 15 minutes. So these can be really whipped up in last minute if you have some sudden or unplanned get together or party.

They are prepared with whole wheat flour, rice flour, maggi masala e magic along with few basic ingredients. They turned out amazingly delicious and super crisp. The crispness is just like the fried Indian snacks Namkee which we prepare during festivals. It’s a perfect snacks to make your tea-time delightful.

This is a super easy cracker recipe. You can engage your little ones when making the crackers and I bet, you will enjoy making it and savoring it as much as we did!

WHY YOU’LL LOVE THESE MASALA CRACKERS

● It’s super easy and quick
● Simple ingredients with no yeast
● It’s a versatile recipe
● Can easily swap the ingredients to make variations.
● Can engage kids in the making and shaping the crackers.
● You can cut them into any shape you want.
● Stays fresh for months over the counter
● So crunchy, crispy, light, flavorful and delicious .
● Its a non-fried crackers hence guilt free.
● Gets perfectly baked under 15 minutes

LETS TALK INGREDIENTS

They’re basically made with minimum ingredients which are pantry staples. Here’s a quick sneak peek of the ingredients used to make this amazingly delicious crispy masala crackers.

● Whole wheat flour for healthier version.
● Rice flour helps in getting a nice crunch and crisp crackers.
● Maggi masala ae magic, the main ingredient of the recipe.
● Baking powder
● Butter for the dough and brushing the crackers before popping inside the oven.
● Onion & garlic powder for the elegant flavor and overall taste of the crackers
● Chilly flakes to spice up the crackers
● Sesame seeds
● Salt for seasoning
● Water for binding the dough

VARIATIONS:

Making crackers at home is super easy. Once you have the basic crackers recipe and master them, you can crank it out any time and also make variations of it by just swapping few ingredients. Here’s some of the variations

Spice – Though I have used maggi masala which is a complete aromatic spice mix, you can use spice of your choice.

Herbs — You can use your favourite herb or mixed of herbs or dried oregano. Fresh or dried herbs can be used. Crackers with herbs are the simplest and most common one. You can also add fresh minced coriander leaves, mint leaves or dill leaves.

Seeds — To make a seeded version of this cracker, you can add your favourite seed or mixed of seeds to the dough and lightly sprinkle the seeds over the brushed crackers. Few seeds that could go perfectly are Sesame seeds, poppy seeds, flaxseed, pumpkin seeds, sunflower seeds etc

Chilly — The crackers can be spiced up with a dash of chilly. I have used chilly flakes in this recipe but you can add a dash of cayenne or minced green chilly to the dough for slightly spicy homemade crackers especially for the grown-ups.

Seasonings — To take the crackers to the next level with an elegant flavor I have used onion and garlic powder. You can use other seasoning as per your plaate preference and availability. Black pepper can also be used as a substitute or Italian seasoning.

Cheese — Cheese in crackers is very common and loved by all. Sprinkle grated cheddar or parmesan cheese in dough or even sprinkle on top for a cheesy crackers.

SUBSTITUTES:

● You can use fresh or dried herbs of your choice or oregano instead of the maggi masala.
● Whole wheat flour can be replaced with all purpose flour and rice flour can be replaced with besan (gram flour) or oats flour.
● Yoi can use ghee (clarified butter) or oil instead of butter.
● Onion powder and garlic powder can be opt out if it is not available.
● You can also use Italian seasoning as a substitute to onion & garlic powder.

I made a simple video of masala crackers for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel. It will means a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

Masala Crackers Video Tutorial

TIPS FOR MAKING CRISPY CRACKERS:

● Make sure your dough is not too wet or dry. It should be soft and non sticky. Some flour absorb more liquid and some less, it depends upon the quality of the flour. So best thing to do while making dough is to add water gradually.

● Roll out the dough as thin as possible for a crispier crackers.

● Prick the cut-outs with forknor skewer to prevent the crackers from puffing while baking.

● Brush the crackers with butter after you place them on the baking tray before popping them inside the oven for baking. This will give the cracker beautiful golden edges and crunch.

● Rotating the tray halfway through baking allows the crackers to bake evenly and makes the crackers crisp and brown uniformly. This is done because different parts of the oven heat unevenly.

● Once the crackers are out of oven, let the crackers stand in the baking tray for few minutes, then transfer to cooling rack and allow to cool down completely. Allowing the crackers in the baking tray will make the crackers crisp up further as they cool down.

STORAGE

These crackers last for a long time. We only need to store them in airtight container over the counter and it will last for more than month. Storing in airtight container is important or else they’ll lose their crispness.

If the crackers gets soft, they can be crisped up by popping then in the oven for few minutes.

SERVING SUGGESTIONS

These homemade crackers can be served not only with tea/coffee but as a snacks or appetizer with your choice of hummus, guacamole, salsa, a cheesy dip, mayonnaise, ketchup or your favourite dip sauce, soups etc – the options are endless!

So do try the recipe and do not forget to share your thoughts about the recipe with me here.

FEW MAGGI MASALA AE MAGIC RECIPES

Stuffed Masala Pav
Spiced Potato Stuffed Flower Bread
Chicken Potato Masala Fry

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Here’s how to make crispy masala crackers.

Preparation time: 20 minutes
Cooking time: 15 minutes
Yeilds: 35-40

☆ 1 cup = 240 ml
☆ 1 tablespoon = 15 ml
☆ 1 teaspoon = 5 ml

Ingredients to make masala crackers:

¾ cup whole wheat flour (atta)
¼ cup rice flour
½ tsp baking powder
1 packet maggi masala e magic (see notes)
½ tsp onion powder ( optional)
½ tsp garlic powder (optional)
1 tsp chilli flakes
2-3 tbsp white sesame seeds
¼ tsp salt (see notes)
2 tbsp butter melted or oil/ghee + 1-2 tsp extra for greasing tray and crackers
⅓ cup water (80 ml)

Step by step pictorial instructions to make masala crackers:

In a mixing bowl sieve the whole wheat flour, rice flour and baking powder.

Add in the onion powder, garlic powder, chilly flakes, sesame seeds, maggi masala e magic and salt. Mix all the ingredients together well.

Add in the melted butter. Mix well with hands until you get a crumbly mixture. Add in water gradually and continue mixing until it starts coming together. Knead the dough for about 3-5 minutes until it forms a soft smooth dough. Cover and let the dough rest for few minutes.

Meanwhile preheat oven @180° C for 10 minutes. Also grease baking tray with butter or oil. You can use parchment paper or baking mat.

Divide the dough into portions. Roll them into balls and flatten them with a rolling pin ½ cm thickness. You can roll it thicker too if you like thicker crackers.

If your oven is smaller roll and shape the crackers in batches because you won’t be able to bake all the cookies at a time. Make sure you cover the dough with damp cloth to prevent from drying out.

Using cookie cutter cut the crackers into desired shapes and prick the crackers randomly with a help of a fork or skewer. This will prevent the crackers from puffing while baking.

Using cookie cutter makes the crackers looks fancy and beautiful. If you don’t have cookie cutters, you can just use a knife and cut out square or diamond shapes or use bottle or small container cap to give round shape crackers.

Place the cut-outs onto the prepared baking tray by leaving some space in between each crackers. Lightly brush the crackers with melted butter.

Place the baking tray in the middle rack and bake at a preheated oven @180° C for 10-15 minutes. Since oven temperatures vary the baking time will vary, so keep a close watch. The baking times also depend on the thickness of your crackers. Thicker crackers may take longer to bake through.

Remove the crackers from the oven. Allow to stand in the baking tray for about 5 minutes. Transfer them to a cooling rack and let your crackers cool down completely.

Store them in airtight container.

Enjoy them with your tea/coffee or have it as a snack with your favourite dip.

NOTES:

● Maggi masala can be replaced with herbs. You can use dried or fresh herbs of your choice or oregano.
● Maggi masala has already salt added hence use less salt or totally skip it.
● Whole wheat flour can be replaced with all purpose flour.
● You can use besan (gram flour) or oats flour instead of rice flour.
● Ghee ( clarified butter) or oil can be used instead of butter.
● Since oven temperatures vary, baking time will way so keep a close watch.
● The baking time also depend on the thickness of your crackers. Thicker crackers may take longer to bake through.

Well, if you make this masala crackers, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

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FAIRY HOME Plain Cotton Oven Mitten for Microwave – Set of 4 PCS 2 Oven Gloves & 2 Pot Holders- Heat Resistant (Green)

Rui Macher Kosha refers to Rohu Fish Curry in Bengali. This Bengali fish curry is an every day dish in the Bengali household. Fried golden brown pieces of succulent rui aka rohu (Indian carp) in a spicy and thick tomato based gravy is a truly delightful fish curry that all of us relish at home.

Rui macher rosha or rohu fish curry is a kind of spicy fish preparation with tomato base gravy. Here the rohu fish is marinated in turmeric powder and salt, then golden fried in mustard oil. The fried fish is then cooked in a spiced tomato onion based gravy. Thus, resulting in a tender fish having absorbed the wonderful flavors of the gravy. This fish curry is best served with a piping hot steamed rice.

Rohu or Rui is freshwater carp very popular in Bengal. There are many varieties of bengali fish curry using different kinds of fish. Amongst the many, this rohu fish curry is one of the simplest and common one.

In Bengali cuisine, curries are named differently based on the spices used and also based on the different veggies used in the curry. The term ‘Rosha’ refers to something that has a thick gravy base. Rosha is a spicy curry preparation that can be vegetarian or non-vegetarian. In the fish version of rosha potatoes are added and some even add cauliflower aka phool gobi along with the basic Bengali spices.

Like in most Bengali cooking, whether fish, meat or vegetables, this too is prepared in mustard oil. Mustard oil gives a lovely pungent flavor to any dish. If it’s not available near you or you don’t want to use it, you can use your choice of vegetable oil or any cooking oil instead.

When one is craving to have something spicy, then this is the perfect recipe. You can use ‘rohu fish’ or ‘katla fish’ or any other fresh water carp. You can make this curry in the same way with your other favourite fish too.

I love this dish because of its simplicity. To make this Bengali fish curry we dont need any fancy ingredients and techniques. It is prepared with basic and limited ingredients which we use in everyday cooking. Nevertheless the brilliant flavor and colour of the dish will amaze you and the taste is finger licking good and so delectable.

This rohu fish curry is one fish curry which we make back home whenever we feel like making something Indian style with masalas and spices and not the traditional naga fish dish. Little did I know that time that I am making a Bengali style fish curry. We nagas dont use much of these Indian spices. The dishes are mostly zero oil which may be steamed or boiled. The food are rarely fried and very rarely we use these spices in a naga kitchen.

This rui macher rosha recipe is moderately high on chillies as we prefer spicy food which is nicely counter balanced by the sourness of the tomatoes, as well as the sweetness from the onions. Nevertheless one can adjust the spice level as per their heat preference.

VARIATIONS

● You may even add potatoes and cauliflower to the gravy.

● You can add a dash of sugar or raisins to the recipe.

● Whole spices like cardamom, cinnamon, cloves etc can also be added to this fish curry.

● You can also use pureed the tomatoes. Just roughly chopped them and puree them in in a mixie or blender.

I made a simple recipe video of this lip-smacking authentic bengali fish curry for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

ROHU FISH CURRY VIDEO TUTORIAL

Looking for seafood recipes? Try this favourite and popular seafood recipes

● Tin Fish Curry

● Indian Crab Curry
● Crab Masala South Indian

● Spicy Carb Masala

● Shallow Fried King Fish
● Pan Grilled Green Masala Fish
● Fish Fingers
● Pan Seared Pepper Fish With Mashed Potato
● Green Chilly Masala Fish
● Karimeen Pollichathu ( Pearl spot in Banana Leaf)
● Fish And Prawn Tandoori Platter
● Garlic & Herbs Prawn With Chili Garlic Yogurt Dip
● Prawn 65
● Easy Pan Fried Fish
● Easy Fish Fry
● Restaurant Style Fish Fingers
● Fish With Bamboo Shoot
● Fish With Spinach (Zero Oil)
● Fish With Fermented Bamboo Shoot (Naga Fish)
● Masor Tenga
● Fish Head With Cauliflower & Potato

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

This Bengali style fish curry is so rich in texture and absolutely flavorful to the taste buds. I bet this dish will never fail to impress you.I hope you’ll try this authentic bengali fish curry and do share your thoughts about the recipe with me here.

Here’s how I made the traditional bengali fish curry.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4-5

Ingredients to make rohu fish curry:

For marination:
500 gms rohu fish
½ tsp turmeric powder
1 tsp salt

For the gravy:
¼ cup mustard oil (4 tbsp)
½ tsp cumin/jeera seeds
1 bay leaf
2 dry red chillies broken
2 medium onion chopped
2 tsp ginger garlic paste
2 medium tomato chopped
Green chilly slits per taste (optional)
½ tsp turmeric powder
1 tsp red chilly powder
½ tsp cumin/jeera powder
1 tsp coriander powder
Salt to taste
½ tsp garam masala powder (optional)
1 cup warm water or as required
Few coriander leaves chopped
Juice of half lemon

Step by step pictorial instructions to make rohu fish curry:

Take the marination ingredients and rub the fish pieces with turmeric powder and salt well. Keep aside for few minutes while you make the ingredients ready for the curry.

Heat mustard oil in a pan. Add the fish and shallow fry the fish pieces in batches for 3-5 minutes. Remove from the pan and keep aside.

In the same oil add cumin seeds, bay leaf, dry red chillies. Allow to splutter.

Add onion and saute until it turns soft and translucent.

Add ginger garlic paste and stir until the raw smell of ginger and garlic goes off completely.

Add the tomatoes and saute until it turns soft and mushy.

Add the turmeric powder, coriander powder, cumin powder, red chilli powder and salt as required. Stir on low-medium flame and cook for 1 minute.

Add warm water and give a quick mix. Cover and cook the mixture on medium flame for about 2-3 minutes.

Add the fish pieces and give a gentle mix. Cover the pan with lid and cook on low to medium flame for about 5 minutes.

Add the garam masala powder at this stage if using. Give a quick gentle mix, cover the pan and let it cook for 1 minute and turn off the flame.

Sprinkle some chopped coriander leaves and add the slit green chilly.

Your rui macher rosha is ready to be served now.

Squeeze the lemon juice over the fish curry while serving.

Serve with piping hot steamed rice. Enjoy!

NOTES:

● You can use some other variety of fish or any fresh water carp.
● You can use Kashmiri red chilly powder instead of red chilly powder for mild spicy and also this will give a beautiful colour to the dish.
● Recommend to use mustard oil for authentic taste but if not available you can use other cooking oil.
● Garam masala powder is optional
● Squeeze lemon juice while serving the dish.
● You can add potato or cauliflower to the curry.
● Use the chilly powder and green chilly as per your heat preference.

Well, if you make this fish curry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

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Watermelon muffins with fresh watermelon are the perfect summer dish which is great to serve as a snack, for tiffin box or have it with your morning or evening tea or coffee. These delicious, soft and moist muffins are sure to be a hit for your kids and even adult will enjoy it as much as the kids.

We’ve been cooking and baking more since we’re spending a lot of time at home now. This has been a great way to spend quality time together. Well, my experiment with food continues and this time it is fresh watermelon in my bakes. Yes! It is watermelon muffins which is eggless and made with whole wheat flour and cane sugar as sweetner. I experimented and it worked! My kiddo is a picky eater but with the first small bite itself he loved it and finished off couple of muffins.

These muffins are made with regular pantry staples that most pantry already have like flour, sugar, baking powder, baking soda, salt, essence and chocolate chips. Since watermelon is in season and I had a whole watermelon in my fridge I decided to experiment something with fresh watermelon. I thought it’s a great idea to make something that reminded of summer since the whether is warm and the heat is scorching higher.

These whole wheat fresh watermelon muffins are something to die for. The combination of sweetness from the chocolate and watermelon worked really well. Watermelons adds colour, freshness and sweetness to the muffins. This is a healthier recipe. I have used whole wheat flour instead of refined flour, fresh watermelon which adds to most of the sweetness in the muffis and cane sugar to add in sweetness to the muffins.

LET’S TALK INGREDIENTS

This super easy and refreshing watermelon muffins uses ingredients most commonly found in our kitchen pantry which we regularly use in baking. Let’s go through briefly the ingredients that goes inside the muffins.

● Whole Wheat Flour – For a healthier version used whole wheat flour.

● Watermelon – Used fresh sweet watermelon. Riped watermelon are best for this recipe which adds sweetness, freshness and colour.

● Chocolate Chips – Semi-sweet standard sized chocolate chips is used.

● Cane Sugar – Cane sugar yields soft muffins and adds incredible flavor and texture to the muffins. It’s a healthier option too.

● Milk – Used whole milk. Recommend to use whole milk for extra richness, taste and texture.

● Oil – I have used sunflower oil. You can use any flavorless oil. I prefer using oil than butter for a soft and moist outcome.

● Leavening agents – Both baking powder & baking soda is used in the recipe to give it the perfect amount of lift.

● Vinegar – Vinegar plays a huge role in rising. The reaction of vinegar with the baking soda release carbon dioxide, which helps the cake rise as they bake.

● French Vanilla Essence – This is amazing flavor from Ossoro. You need to try this one. I’ll add a link below from where you can buy, if you buy from one of our links, we may earn a commission.

● Salt – A dash of salt is always good in baked goodies. The salt helps to balance out the sweetness too.

HOW TO MAKE WATERMELON MUFFINS

This is a easiest muffin recipe without using stand mixer or any fancy equipments. We make the batter using one bowl and a spatula. We would just need a mixie or blender to make the watermelon pulp or puree. Do watch the video tutorial below on how to make this soft, spongy and moist watermelon muffins. You will be surprised to see how easy it is to make at the comfort of your home.

● Deseed the watermelon and chopped them into pieces. Blend them into a pulp using a mixie or blender.
● In the mixing bowl mix together watermelon pulp, cane sugar, oil, essence, milk and vinegar.
● Sift together dry ingredients: flour, salt, baking powder and baking soda into the wet ingredients and make a lumps free batter.
● Stir in flour coated chocolate chips and give a quick mix.
● Pour the batter into lined muffin tray.
● Top up with chocolate chips and bake.

You can use this batter to bake tea cake or layer cake in any shape pan. This recipe can be used to make cupcakes too. You can frost it with your favourite frostings like whipping cream, cream cheese, butter cream or chocolate ganache.

To make tea cake or layer cake, line a cake tin with parchment paper or just grease it with oil or butter. Pour the batter into the prepared tin and bake for 30-35 minutes or until a skewer inserted comes out clean.

I made a simple recipe video of incredibly soft and moist watermelon muffins for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

WATERMELON MUFFINS VIDEO TUTORIAL

VARIATIONS

● The other way to use watermelon in this recipe is – In a pan add the watermelon peices and cook over low-medium heat till the moisture is absorb completely and watermelon peices turns soft. Grind or blend them into a puree and use. You need to either increase the watermelon peices or use the same amount as mentioned in the recipe and increase the milk in the recipe to adjust the batter consistency. I would suggest to use 2-2½ cup watermelon peices if using this method, that would add more watermelon flavor to the muffins.
● If you want more nutty taste and texture, add nut sof your choice in the batter once the batter is ready. Lightly coat the nuts with flour and just throw in along with the chocolate chips and give a quick gentle mix.
● You can either use nuts or chocolate chips or a mixture of both.
● Use nut of your choice like pecans, walnuts, almonds, cashewnuts etc. You can also use mixed nuts as per your palate preference.
● You can also make a simple watermelon muffins by just omitting the chocolate chips.

SUBSTITUTIONS:

● Whole wheat flour can be substituted with all purpose flour (maida) or you can use 50-50 of both.
● You can use white sugar, brown sugar or jaggery instead of cane sugar.
● You may use butter instead of oil or any flavorless oil will work.
● To make it vegan use dairy free milk like almond milk or just water. You can also omit the milk and completely use watermelon puree or juice.
● You may make this cake with egg. Use 2 eggs and omit the milk, baking soda and vinegar from the recipe.
● French vanilla essence can be substituted with regular vanilla essence or extract.

MAKE IT VEGAN

This cake is easily adapted to vegan. Simply omit the milk and replace the milk with watermelon pulp or juice.

FEW MUFFINS, CUPCAKES AND MUG CAKE YOU WOULD LOVE

● Banana Chocolate Chips Mug Cake
● Choco Lava Mug Cake
● Eggless Vanilla Muffins
● Banana Chocolate Chip Muffins
● Double Chocolate Muffins
● Chocolate Banana Muffins
● Chocolate Chunk Muffins
● Chocolate Caramel Cupcakes

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Hope you are excited to try this recipe. Please do share your thoughts about the recipe with me here, I would love to read it.

Let’s get started with the recipe. Please watch he video tutorial and also read the recipe notes given below.

Preparation time: 15 minutes
Cooking time: 20-35 minutes
Yields: 10-12

1 cup = 240 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml

Ingredients to make watermelon muffins

1 cup whole wheat flour
1½ cup watermelon chopped
50 ml whole milk
1 tbsp vinegar
¼ cup (60 ml) oil
⅓ cup (80 ml) cane sugar/white sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup chocolate chips + 2 tbsp for topping
½ tsp vanilla essence

Step by step pictorial instructions to make watermelon muffins:

Preheat oven at 180° C for 10 minutes. Line the muffin tray with liners or simply grease it with oil or butter.

In a bowl add the chopped watermelon and blend it until pulpy. You can use a mixie but we dont want to blend the watermelon completely. Keep it pulpy.

Add sugar, oil, milk, vinegar and mix until well combined.

Sieve in the flour, baking powder, baking soda, salt into the wet ingredients. Fold the mixture and make a batter.

Coat the chocolate chips in little flour. Stir in the chocolate chips into the batter and give a quick gentle mix.

Scoop the batter into the prepared muffin tray till ¾th of the cavity. Tap the muffin tray for 3-4 times to release any air bubbles inside. Garnish with some chocolate chips.

Bake the muffins at preheated oven @180° C for 20-25 minutes or until a skewer or toothpick inserted comes out clean.

Remove from oven and allow to rest for 5-10 minutes. Transfer to cooling rack and allow to cool down completely and serve. Enjoy!

NOTES:

● Always preheat oven before starting to bake.
● All ingredients should be at room temperature.
● Always sieve the flour atleast twice.
● Whole wheat flour can be substituted with all purpose flour or can bake with 50-50 of both.
● Cane sugar can be substituted with regular refined sugar, jaggery or brown sugar. You can increase the sugar to ½ cup if your watermelon is very sweet.
● Try using riped sweet watermelon.
● You can add nuts of your choice too.
● Oil can be substituted with butter.
● Use whole milk for extra richness, taste and texture.
● Vinegar can be substituted with lemon juice.
● To make with egg, use 2 eggs and omit the milk, baking soda and vinegar.
● Every oven reacts differently so baking time may vary.
● Bake with both the filaments (rods) on.
● You can make plain watermelon muffins by omitting the chocolate chips.
● You can make tea cake, layer cake or cupcakes with this recipe and frost it with your favourite frosting like whipped cream, cream cheese, butter cream or chocolate ganache.

Well, if you make this watermelon muffins, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

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Easy egg roast recipe is hard-boiled eggs fried and then cooked in an onion tomato based masala. This egg roast is also called muttai varuval in Tamil and nadan muttai roast in Kerala. It goes so well with flatbreads like roti, chapati, parota, dosa, appams, string hoppers and as a side to regular rice dal or lentils.

Recipe for easy egg roast, egg thokku recipe,  muttai thokku recipe, muttai varuval. Curried eggs in an onion tomato masala. Recipe with step by step pictures.

This easy egg roast is a close cousin of the Kerala nadan muttai roast. It’s best described as boiled eggs in roasted onion and tomato masala. It’s an easy recipe that can be put together in under thirty minutes.

The base sauce or “masala” as called in India is made with simple ingredients and indian spices, found in most indian pantry.This masala can be used as a base masala for other non vegetarian and vegetarian options.

Muttai Varuval is my easy everyday recipe. It is nothing but boiled eggs  golden fried and cooked in a thick and spicy onion tomato masala. Perfect side dish for the busy weekdays. I believe every household has their own version of egg roast or muttai varuval. Just like for the Kerala style egg roast we use coconut oil for making the nadan muttai roast. The heat for the egg roast is either from red chilli powder, green chillies or black pepper powder or a combination of these.

For making egg roast or egg curry we like to fry the boiled eggs and then add it to the curry or the masala. But some directly add the boiled eggs and it’s totally up to your preference. Frying the eggs makes the skin slightly blistered and golden in colour which makes the dish looks so beautiful and appealing.

WHY THIS RECIPE WORKS

* Ready in under 30 minutes.
* Required only pantry Ingredients. This is a perfect recipe for days when you have only basics available.
* Easy and straight forward recipe. Requires no roasting and grinding. Turns out so delicious and tasty with spice masala powders.
* An easy way to add more protein to the Indian diet.
* The same masala base can be used with vegetables and non-vegetarian food too.
*  It goes with almost everything – roti, rice , chapati, parota, dosas, appams etc.

INGREDIENTS TO MAKE EASY EGG ROAST

Hard boiled eggs
Oil
Onion 
Tomato
Garlic
Ginger
Green chillies
Curry leaves
Coriander leaves
Red chilli powder 
Coriander powder
Garam masala powder
Cumin powder
Black pepper powder
Turmeric powder
Salt as per taste
Water as required

HOW TO MAKE EASY EGG ROAST

This section shows how to make easy egg roast with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this easy egg roast recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

EASY EGG ROAST VIDEO TUTORIAL

STEP BY STEP PICTORIAL RECIPE TO MAKE EASY EGG ROAST

In a pot add some water and salt and boil 3 to 4 eggs. Once the eggs are hard boiled allow them to cool down. Peel the eggs and cut them into halves. Keep aside.

In a pan heat the oil. Once the oil is heated, simmer the flame and add in the eggs.

Fry the eggs on both the sides until golden brown. Remove and keep aside.

In the same oil add in the ginger and garlic. Saute them for a minute.

Add in the curry leaves, onion and green chillies. Saute until the onions are cooked and soft

Add in the tomatoes and cook until it turns soft and mushy.

Add in the salt along with the masala – red chilli powder, garam masala powder, coriander powder, cumin powder, black pepper powder, turmeric powder.

Mix well and cook for a minute. Now add in about ¼ cup of water and cook the masalas for about 2 minutes or until the water is dried up and the oil separates. ( Cook over low to medium flame).

Add in the fried eggs in single layers. Take some masalas and cover up the top layer of the eggs. Put on the lid and let it cook for about 2 minutes in low flame.

Flip over the eggs and again cook for about 2 minutes in low flame.

Flip over again and turn off the flame. Sprinkle the coriander leaves and your easy egg roast is ready to be served. Enjoy!

RECIPE NOTES

* Here the eggs are cut halves and made. You can keep the eggs whole. Suggest to put some cuts so that the masala penetrates inside.
* We used refined sunflower oil. You can use mustard oil or coconut oil for making the egg roast.
* You can always adjust the chilli and red chilli powder as per your heat preference.
* The masalas can be adjusted as per your taste and availability.

RECIPE CARD

SERVING SUGGESTION

SERVING SUGGESTIONS

An egg roast is a perfect side dish with simple dal and rice. This simple egg dish instantly lifts the humble meal to a feast!

We also love pairing it with roti, chapati, parota, butter naan, appams, idiyappam (string hopper), or dosas! It’s one of those dishes that fits breakfast, lunch and dinner perfectly!

It’s also a perfect appetizer or side for your favourite drinks.

MORE EGG RECIPES

Egg Curry
Egg Fried Rice
Spanish Omelette
Mixed Dal With Potato & Egg

Well, if you make this easy egg roast recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

This easy cranberry banana cake is delicious & simple to make. It is incredibly tender and beautifully balanced. The mild sweetness and tartness from the cranberries in this banana cake is fabulous and tastes amazing. You can feel it in every bite of the cake.

This cranberry banana cake is soft, moist, flavorful and loaded with cranberries! I love a sweet-tart combo. You will love the taste of sweet bananas combined with slightly tart cranberries. 

Do you ever find yourself with left over bananas that you just don’t know what to do with?! If so, you’re not alone! Why not pair them with cranberries to make an unexpectedly delicious cake! This simple, easy and flavor pack recipe is sure to become a staple in your kitchen! Give it a try!

My recipe calls for dried cranberries. However, you can also use fresh or frozen cranberries. Banana cranberry cake can be made with frozen cranberries, fresh cranberries or dried cranberries.

Banana cake is one of my favorite treats to make. I make variations of banana cakes like eggless banana walnut cake eggless banana nut muffins eggless banana walnut brownies eggless double chocolate banana cake eggless chocolate banana caramel cake eggless mocha banana chocolate chip muffins banana raisin loaf cake eggless banana chocolate chips mug cake whole wheat banana nut cake

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

If you’re a big fan of both banana cake and cranberries just like us, you’ll love this combination. The cake is sweet and moist, with plenty of banana flavor coming through with slightly sweet and tart cranberries.

Whether you need a dessert for your family or something sweet to take with you to your next gathering, I am sure this cranberry banana cake will hit the spot. If you end up making this recipe, please leave a comment below and let me know what you think. I can’t wait to hear all about it.

INGREDIENTS YOU’LL NEED

To make my cranberry banana cake, you will need:

FLOUR – All purpose flour was used in the recipe. For a healthier version use whole wheat flour.

BANANA – Used over ripe bananas. Over ripe bananas are best to use in baking cakes.

CRANBERRY – The recipe uses dried whole cranberries.

BUTTER –  I used salted butter and in melted form. Unsalted butter works too.

OIL – I have used refined sunflower oil. You can use any flavorless oil. Oil gives the cake a soft and moist outcome.

SUGAR – Granulated sugar is used.

CURD / YOGURT –  Thick curd aka yogurt is used. Recommend to use fresh curd which is thick and not sour.

MILK – Used whole milk. Recommend to use whole milk for extra richness, taste and texture.

LEAVENING AGENTS (Baking powder & baking soda) – There’s a combination of baking powder and baking soda in this banana raisin loaf cake to give it the perfect amount of lift.

VANILLA ESSENCE – Used vanilla essence. You can choose extract over essence.

SALT – A dash of salt to balance out the sweetness.

HOW TO MAKE CRANBERRY BANANA CAKE

This section shows how to make cranberry banana cake with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this cranberry banana cake recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Cranberry Banana Cake Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE CRANBERRY BANANA CAKE:

PREPARING THE OVEN AND PAN

Preheat oven at 180° C for 10 minutes with both the filaments (rods). Grease the loaf pan with oil or butter and place a parchment paper. You can grease the pan and dust it with little flour if you dont have parchment/butter paper. Also you can use any shape pan as per your availability and preference.

PREPARING THE WET INGREDIENTS

Peel the banana and mash them using a fork or masher. You can also use a mixie or blender to do the work. Preferably use over ripe banana for better outcome.

In a mixing bowl add in the curd and baking soda. Mix and keep aside for 5 minutes. After a few minutes the mixture will be bubbly.

Add in the sugar, melted butter, oil, vanilla essence and mix well until combined. Add in mash banana and mix well to combine.

PREPARING THE BATTER

Sieve in the flour, baking powder,, salt into the wet ingredients. Mix to incorporate into a thick batter. Add milk in batches and make into a semi-thick smooth batter.

BAKING THE CAKE

Lightly coat the cranberries with flour. Add in the cranberries reserving some for garnish and give a gentle quick mix.

Pour the batter onto the prepared pan. Tap the pan for couple of times to release any air bubbles trapped inside. Sprinkle some cranberries on the top. Place the cake pan in the middle rack with both filaments (rods) on.

Bake the cake at preheated oven @180° C for 30 to 35 minutes. A toothpick or skewer inserted should come out clean. Baking time will differ depending upon your oven temperature and settings. Start checking the doneness of the cake before the above mentioned time.

Remove the cake from oven and allow to stand for 10 minutes. Run a knife around the cake pan and demould the cake. Transfer the cake onto a cooling rack and allow to cool down completely. Slice and enjoy!

NOTES:

● Always preheat oven before starting to bake.
● All ingredients should be at room temperature.
● You can use either all purpose flour  or whole wheat flour or can bake with 50-50 ratio of both.
● Brown sugar, cane sugar or jaggery can be used in place of regular refined sugar.
● I used both butter and oil but you can bake with either butter or oil.
● Use whole milk for extra richness, taste and texture.
● Every oven reacts differently so baking time may vary.
● Both rods to be switch on.
● If you wish to bake with egg use 2 eggs and opt out yogurt and baking soda.

RECIPE CARD

SUBSTITUTION

● Whole wheat flour can be used or you can use 50-50 ratio.
● You can use brown sugar, cane sugar or jaggery instead of white sugar.
● You can bake with butter or oil.
● To bake with egg you may use 2 eggs and opt out the curd (yogurt) and baking soda.
● You can bake with fresh and frozen cranberries as well.
● You may use raisins or other berries instead of the cranberries.
● Curd/yogurt can be replaced with same quantity of butter milk. To make your buttermilk at home for this recipe , take ½ cup (120 ml) milk and add 1 teaspoon vinegar or lemon juice. Stir and keep aside for about 5 minutes. Your buttermilk is ready to use.

VARIATIONS

● If you want nutty taste and texture, add nut in the batter. Lightly coat the nuts with flour and add in onto the batter and give a quick gentle mix.
● Use nut of your choice. You can also use mixed nuts as per your palate preference.
● You may also replace the cranberries with chocolate chunks or chocolate chips to make it banana chocolate chips cake.
● You can spice up the cake by adding cinnamon powder. The sweet aroma of the cinnamon adds extra flavor to your cake which will make you drool.
● You can use rum soaked cranberries which will take your cake to a different level.
● You can use chocolate chips as add-ons.
● You can put this batter into muffin cups and make cranberry banana muffins.

To make muffins, line a muffin tin with paper liners or just grease it with oil or butter and fill each cup to roughly ¾ full, and bake for 20 minutes. Makes 12 large muffins.

FREQUENTLY ASKED QUESTIONS

CAN WE THAW THE FROZEN CRANBERRIES

Frozen cranberries do not have to be thawed before baking the cranberry banana cake. They can be added directly to the batter and will thaw during the baking process. However, you need to make sure that you remove any ice crystals attached to the frozen cranberries or you will be end up adding extra liquid to the recipe. I like to wipe off the ice crystals if any in order to make sure there is no extra moisture.

HOW TO STORE THE CAKE?

Allow the cake to cool down completely. Place the cake in an airtight container and store at room temperature for up to 3 days or in the refrigerator for up to 1 week.

CAN WE FREEZE THIS CRANBERRY BANANA CAKE?

You can freeze the cake for longer storage. Slice the cake and wrap the individual cake slices with plastic wrap  preferably double wrap them. Place them in a zip-lock freezer bag or in an airtight container and freeze for up to 3 months. Before enjoying, unwrap a slice and microwave it for 30-60 seconds to thaw it and warm it through or simply let it thaw at room temperature over the counter for a couple of hours.

Well, if you make this eggless cranberry banana cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Fruitcake cookies are a delicious twist on the classic christmas fruit cake. Studded with delicious dried fruit and nuts, this recipe is perfect for your holiday dessert menu and the best Christmas cookies!

These festive fruitcake cookies are light and chewy, loaded with rum soaked dry fruits and chopped nuts. You can feel the taste of juicy plumpy dry fruits and crunchy nuts in each blissful bite with a flavorful blend of sweet, nutty, and a hint of rum.

Another one ticks off my bucket list. Finally I could make it this time with the leftover rum soaked dry fruits I had after making my favorite holiday fruit cake. Everything you love about christmas fruit cake is made in cookie form with this very easy recipe!

They make the perfect addition to your holiday cookie platter and a welcome addition to the holiday table! A flavorful fruitcake cookies that is perfect for the holidays.

Fruitcake cookies are fun and easy recipe which comes together in just a few simple steps. They are easy to put together during the busy holiday season.

I have used rum soaked dry fruits. But feel free to swap it with just dry fruits or you can soak the dry fruits in orange juice couple of hours ahead of preparation time.

INGREDIENTS TO MAKE FRUITCAKE COOKIES

This section explains what all ingredients are used in making the fruitcake cookies, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

These are the ingredients you’ll need to make this fruitcake cookies.

FLOUR– All purpose flour is the best flour to use in this recipe. This keeps the cookies light and fluffy and not too dense.

BAKING POWDER AND BAKING SODA– They acts as a leavener, which means it helps the cookies rise.

SALT–  To enhance the taste and balance out the sweetness.

BUTTER– Used soft unsalted butter. Butter lends richness and moisture. Be sure to bring it to room temperature before starting the recipe.

SUGAR– Used powdered granulated sugar. You can use both granulated sugar and light brown sugar which creates a fluffy, soft texture that makes these cookies perfectly chewy.

GINGER EXTRACT–  Used fresh ginger extract. Ginger extract is used to spice the cake and add lovely aroma and taste to the cake.

CINNAMON POWDER– Cinnamon adds warmth and spicy flavor.

VANILLA FLAVOR– Vanilla extract is better than using artificial vanilla for the best flavor.

ORANGE JUICE– Orange juice add moisture and act as a binder, which means they help hold the cookie dough together.
SUBSTITUTE – You can use one large egg at room temperature for best results. The eggs serve as a binder for the batter which makes these cookies chewy and moist.

DRIED FRUIT– The recipe calls for rum soaked dry fruits. I have used a combination of dates, yellow raisins, black raisins, cherries, cranberries and blue berries. You are free to mix and match the type of dry fruit to your liking, not necessarily confined to the one mentioned here.

ORANGE ZEST– For the extra flavor and zing

NUTS– This recipe calls for mixed nuts, a mixture of almond, cashew, pistachio and walnut. Feel free to choose a mixture of your favorites! I recommend using raw, unsalted nuts.

CANDIED FRUIT- The recipe uses tutti frutti which is candied raw papaya. You can use any candied fruits to your liking and availability.

HOW TO MAKE FRUITCAKE COOKIES

This section shows how to make fruitcake cookies with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this fruitcake cookies recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Fruitcake Cookies Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE FRUITCAKE COOKIES

Preheat the oven to 180° C (350°F). Line baking tray with parchment paper or simply grease it with butter or oil.

Take 100 grams granulated sugar and grind them into a fine powder

In a mixing bowl whisk together soft butter and powdered sugar until combined.

Add in ginger extract and vanilla extract and whist until smooth and fluffy, about 2 minutes.

Sieve in the flour, cinnamon powder, baking powder, baking soda and salt. Sift them and mix until combined.

Add in the orange juice and mix.

Add in the soaked dry fruits, orange zest, tutti fruitti (candied fruit) and mixed nuts. Mix the ingredients together to form a soft mixture.

Scoop a tablespoon of the cookie dough and place on the prepared baking sheets about 1 to 2 inches apart.

Bake in the preheated oven @180° C for 20 to 25 minutes both filaments (rods) switched on or until the cookies are set and the bottoms and edges are very lightly browned and crisp.

Remove and cool on the baking sheet for about 5 to 10 minutes before removing to a wire rack to cool completely. Store the cookies in an airtight container and enjoy.

NOTES
* You may use whole wheat flour if you don’t want to use refined flour.
* If using the egg in the recipe skip the baking soda.
* You can use 50/50 ratio of granulated sugar and brown sugar.
* I have used spice like ginger extract and cinnamon powder but you may use store bought spice mix.
* For alcohol free cookies simply use your preferred dried fruits or you may soak the dry fruits in orange juice a couple of hours or overnight.

RECIPE CARD

FREQUENTLY ASKED QUESTIONS

HOW TO STORE LEFTOVER COOKIES?
Fruitcake cookies can be kept in an airtight container at room temperature for up to 1 week. The cookies stays good for weeks in the refrigerator. The cookies can also be frozen in a freezer-safe container for up to 3 months. I suggest cling wrapping the cookies individually and place them in airtight container or freezer ziplock bag and freeze them.
Allow to thaw at room temperature before serving or heat up in the oven for few seconds.

CAN I SKIP THE ALCOHOL?
Yes! If you want alcohol free cookies you can simply use dry fruits and candied fruits. You can also soak the dry fruits in orange juice for a few hours or overnight. You can also add a teaspoon of rum extract in addition to the vanilla extract to get a similar flavor without the alcohol.
If you want a more traditional fruit cake flavor use 2-3 tablespoons alcohol or use alcohol soaked dry fruits

WHAT DO I SERVE WITH THIS?
They are delicious on their own or paired with a glass of cold milk, cold coffee, hot chocolate, hot coffee, or tea.

FEW COOKIES RECIPES
Brownie Cookies
Vanilla Pinwheel Cookies
Thumbprint Cookies
Atta Ghee Cookies (3 Ingredients)
Banana Chocolate Chip Cookies
Vegan Cranberry Chocolate Chip Cookies
Sattu Oats Cookies

Well, if you make this fruitcake cookies recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Smoked pork with bitter eggplant and dry bamboo shoot is another delectable naga style pork. It is a traditional and authentic naga smoked pork recipe. Pork with bitter eggplant and dry bamboo shoot is an easy and simple recipe with limited ingredients.

Today’s post is another naga style smoked pork preparation – pork with bitter eggplant and dry bamboo shoot. Here the pork is cooked with bitter eggplant, dry bamboo shoot water, red chillies, ginger, garlic and flavored with sichuan peppercorns.

Three of my favourite in one dish – smoked pork, bitter eggplant and dry bamboo shoot. They are like matches made in heaven. Not only that, they are just as delectable, and a popular ingredient used in Naga Cuisine and various North East Indian recipes.

You have the right ingredients in hand and no doubt you will nail the recipe with a lip-smacking dish. The star ingredient is the smoked pork here.  The interesting add-on is the eggplant and the dry bamboo shoot which lends a balancing taste and flavor to the overall dish. This non-fussy dish is simple to make but has a unique ethnic taste.

Adding tomato is optional if you are cooking with bamboo shoot water or Bamboo Shoot. If you dont have bamboo shoot water or can’t source it, you can cook with fermented bamboo shoot. And if both cannot be sourced then you can cook with tomatoes. Also I have used the small variety of bitter gourd.

Sichuan peppercorns called as mongmong jang also popularly known as mejenga seeds is a variety of chinese sichuan peppercorns. They look little similar but both are not the same in taste and flavour.

Nagas cooked the pork in many different style and variety. I love anything bitter with pork. They go very well together and lends a balanced taste. We cook pork with bitter eggplants both the small and big variety.

If you love pork and bitter eggplant than this is a must try recipe. I am sure you will love and it won’t disappoint you.

INGREDIENTS FOR SMOKED PORK WITH BITTER EGGPLANT AND DRY BAMBOO SHOOT

PORK – I have used smoked pork. If smoked pork is not available, you can substitute smoked pork for fresh pork.

DRY FERMENTED BAMBOO SHOOT – I used the thinly long shredded dry bamboo shoot. You can use any variety of dry bamboo shoots. Use fermented bamboo shoots if dry bamboo shoots are not available.

BITTER EGGPLANT – Used the large variety of bitter eggplant in this recipe. You can use the more bitter and pea size bitter eggplant (small variety bitter eggplant). If bitter eggplant is not available, substitute it with bitter gourd or brinjal (eggplant).

CHILLI –  Used local chilli powder (dry red chilli pounded into powder). For extra heat add Naga king chilli as per your heat preference. You can also soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.

GARLIC  – Used fresh ground garlic.

GINGER – Used the regular ginger, freshly ground in mortar and pestle. You can use the naga ginger, a different variant of ginger which is more spicy and pungent in flavor.

SICHUAN PEPPERCORNS – A variety of sichuan peppercorn which is different from the Chinese sichuan peppercorn.

SALT as per your taste

WATER as required

HOW TO MAKE SMOKED PORK WITH BITTER EGGPLANT AND DRY BAMBOO SHOOT

This section shows how to make naga style smoked pork with bitter eggplant and dry bamboo shoot with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this naga style smoked pork with bitter eggplant and dry bamboo shoot recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Smoked Pork With Bitter Eggplant And Dry Bamboo Shoot Recipe Video Tutorial

Step by step pictorial instructions to make smoked pork with bitter eggplant and dry bamboo shoot

Wash the dry bamboo shoot and soak them in cooking water for 5-10 minutes. Do not discard the water. You can use it while cooking.

Wash the smoked pork in warm water 2-3 times.

In a pan add in the smoked pork. Add in ground chilli or chilli flakes/powder and salt as per taste.

Add in enough hot water that the pork is emerged well in the water.

Give a quick stir and bring it to a boil. Now cover the pot and continue to cook on medium heat stirring it occasionally.

Meanwhile, in a mortar and pestle coarsely ground the ginger and garlic just to open the flavour. You don’t need to ground them into fine paste.

Dry roast the sichuan peppercorns for about a minute or until it is roasted well.

Add it to the ground ginger garlic and ground them together. You can also crush them seperately in between your palms and keep aside.

After cooking the pork for about 15 minutes add in the soaked dry bamboo shoot. You can also add in the soaked water. Add water if required and continue to cook for about 15 minutes.

Add in the bitter eggplant, give a quick mix and continue to cook for 10 to 12 minutes.

Note: I kept the bitter eggplant whole so that in the cooking process it doesn’t get mushy and stays in shape. Just gave half or cross cuts so the spices and flavor penetrates.

Add in the crushed ginger, garlic and sichuan peppercorns. Give a quick mix and cook for 2 to 3 minutes and take off the heat.

Your smoked pork with butter eggplant and dry bamboo shoot is ready. Enjoy with piping hot rice.

NOTES:

* You can substitute smoked pork for fresh pork.
* If you can’t source dry bamboo shoot, you can use fermented bamboo shoot.
* You can add one large tomato even though you use the bamboo shoot. If you’re not using bamboo shoot you need to add tomatoes.
* You can make variations with bitter gourd or brinjal. Use any of these in place of bitter eggplant.
* Add 1 or 2 naga king chilli for the extra heat.
* Do not skip the sichuan peppercorns if available (mejenga seeds) for the authentic taste and flavor.
* Use freshly ground ginger and garlic and not store bought ginger garlic paste.
* Use freshly ground dry red chilli if not available then soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.

RECIPE CARD

FEW PORK RECIPES YOU MIGHT LIKE

Easy Pork Fry

Pork Masala Curry
Naga Pork Pickle
Pork Biryani
Pork Chow Mein
Smoked Pork And Axone Pickle
Pork With Perilla Seeds
Pork Vindaloo
Dohkhlieh / Pork Salad
Dohneiiong / Black Sesame Pork
Naga Pork Curry
Nüoshi Aon (Pork With Anishi)
Pork With Bamboo Shoot
Pork Chilli
Smoked Pork Curry
Smoked Pork With Yam And Axone
Pork With Baby Bitter Gourd
Pork Salad Sandwich

INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUT  NAGA CUISINE

Well, if you make this naga style smoked pork with bitter eggplant and dry bamboo shoot recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

This Naga style fish is an authentic and traditional naga fish recipe. It is a flavor pack dish and extremely delicious. This naga style fish is zero oil aka no oil fish recipe. Enjoy it with piping hot rice.

It is packed with bamboo shoot flavor, well spiced and flavored with green chilli, ginger, garlic and coriander leaves. This naga fish is one of the best fish delicacies found in Naga cuisine. Rohu fish is cooked with fermented bamboo shoots, fermented bamboo shoots extract and some basic ingredients.

This naga fish delicacy is very common in a Naga household. Naga style fish is a straightforward recipe. The cooking process is also very easy peasy. You just add all the ingredients and cook until it is done. The water is evaporated completely and then take off the stove. Allow to cool down completely before serving.Isn’t it that super easy and simple?!

The ingredients for Naga style fish are also basic ingredients which are readily available locally. But if you’re staying away from home especially in cities then sourcing the bamboo shoot might be a problem because it is an exotic ingredient and not readily available everywhere. In that case you can skip the bamboo shoot and follow the recipe.

In Naga Cuisine most of the dishes are zero oil. Though non-vegetarian is common and loved by the community, a variety of vegetables,  green leafy vegetables and herbs are also part of the daily meal. The Naga meal mainly consists of rice which is the staple food, meat, fish, spicy chutneys, boiled vegetables etc.

This naga style fish recipe does not use even a drop of oil and that’s the beauty of the Naga Cuisine. The final dishes are nutritious,  guilt free, very tasty, flavorful, exotic and healthy as well. It is a simple and easy recipe with a simple process.

This is an excellent side dish perfect with piping hot steam rice along with curries or dal and other side dishes. This naga style fish is served after completely cooling down. It is best when served the next day.

I would definitely recommend you to try the recipe and please do share your thoughts about the recipe with me.

INGREDIENTS TO MAKE NAGA  STYLE  FISH:

This section explains what all ingredients are used in making the Naga style fish, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

The ingredients used to make this naga style fish are rohu fish, fermented bamboo shoots, bamboo shoot extract, green chillies, ginger, garlic, tomato, coriander leaves, salt and water.

FISH –  The recipe uses Rohu fish.
SUBSTITUTE AND VARIATION – You can use other varieties of fishes like katla, lady fish, roopchand (river pomfret), pangasius (Indian basa) or other local river or pond fishes.

BAMBOO SHOOTS  – I have used fermented bamboo shoots as well as fermented bamboo shoot extract.
SUBSTITUTE AND VARIATION – There is no substitute for fermented bamboo shoots. If fermented bamboo shoot is not available to you, you can skip it and make it without fermented bamboo shoot. Or make a variation with fresh bamboo shoot or dry bamboo shoot.

GREEN CHILLI – Used the large and spicy variety of green chilli. You can also add 1 or 2 naga king chilli (raja mircha) for the extra heat and flavor.
SUBSTITUTE AND VARIATION – You can use dry red chilli or ground red chilli powder (local chilli powder)

GINGER – I have used normal ginger.
SUBSTITUTE AND VARIATION – You can use the local variety also called naga ginger. That will add extra flavor and punch or make a variation by using ginger buds and leaves instead of ginger.

GARLIC – Regular variety of garlic is used. You can make a variation by using the Naga lasoon (garlic) also called as khuvie.

TOMATO – Normal tomatoes are used here. SUBSTITUTE – You can use local cherry tomatoes.

CORIANDER LEAVES – I have used coriander leaves  along with the stems which adds a nice flavor to the fish.
SUBSTITUTE – You can use the local herb culantro / burmese coriander. You can also make a variation by adding palak saak aka spinach.

SALT  – Salt as per your taste

WATER – Water as required

HOW TO MAKE  NAGA STYLE FISH:

This section shows how to make naga style fish with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this naga style fish recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Naga Style Fish Recipe Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE NAGA STYLE FISH

In a hand chopper add in the garlic, ginger and green chillies. Chop them onto a coarse mixture.

Roughly chop or slice the tomato and keep aside.

Add in the fish in a pan. Add in the fermented bamboo shoot, bamboo shoot extract, sliced tomatoes, chilli garlic ginger mixture and salt.

Add in water up to the fish level and give a quick gentle mix or simply tilt the pan to incorporate all the ingredients together.

Put on the lid and cook until the water is completely evaporated for approximately 20-25 minutes.

We will not stir the fish in the cooking process.

Once the water is almost evaporated add in the chopped coriander and take off the heat.

Remove the lid and allow the fish to cool down completely before serving. (This naga fish is not served hot unlike other dishes).

Your naga style fish is ready. Let it cool down completely before serving. Enjoy with steamed rice.

NOTES:

● If one cannot source bamboo shoot or bamboo shoot extract you can skip it and cook with tomato.
● Adding coriander leaves is optional but it adds a nice flavor and freshness.
● Do not use store bought ginger garlic paste. I highly recommend using freshly ground ginger garlic.
● Do not stir the fish in the cooking process.
● You can also use cherry tomato instead of regular tomato or can totally skip the tomatoes if you don’t want to add.
● This dish is served best the next day.
● Raja Mircha lovers can add in chopped king chilly as per your heat preference for the extra heat and flavor.

RECIPE CARD

INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUT  NAGA CUISINE

Well, if you make this naga style fish recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Eggless ragi chocolate cake is delicious, soft, moist cake and is a great way to use millets. Indulge in a guilt-free ragi chocolate cake made with wholesome ingredients like ragi flour aka finger millet flour, cane sugar, curd (yogurt) along with a few basic baking ingredients. Soft, moist and chocolatey, it’s a perfect snack for kids and adults alike.

WHAT IS RAGI CAKE?

Ragi cake is a finger millet cake. It is made with 100% ragi flour (finger millet flour). It is a delectable snack or dessert that combines the goodness of ragi flour, cane sugar, curd, chocolate, oil, milk l, leavening agents and with a hint of vanilla essence resulting in a moist and flavorful treat that is also healthy and nutritious.

Ragi chocolate cake or finger millet chocolate cake is gluten-free and also refine sugar free hence a healthier cake recipe. Despite being gluten free, this cake turns out to a perfect moist textured cake. You can hardly find out that it’s made of ragi if you are not told before hand, but just lots of chocolatey goodness.

Since this ragi cake is made of no refined ingredients so it is quite healthy if eaten in moderation. This can also be served to kids as an evening snack or as a tea/coffee snacks.

This ragi cake is a great way to include millets in your diet. The flavor combination of chocolate and ragi is undoubtedly amazing resulting is this beautiful millet cake which is really moist, rich and flavorful treat that is also healthy and nutritious.

Gluten free ragi cake recipe is so delicious just like my gluten free banana brownies, gluten free vanilla cake and rajma brownies (gluten free brownies).

Whenever I share any cake recipes, one request I receive often from my readers and followers is gluten-free cakes. So I made a cake using 100% ragi flour (finger millet flour) and chocolate which is an eggless version. Next I will bake an egg version with frosting. Do keep a watch at my blog!

Today we’re going to bake a delicious homemade chocolate cake using a unique ingredient –ragi flour aka finger millet flour! It’s a powerhouse of the good stuff like protein, fiber, vitamins and nutrients, and is the perfect healthy alternative to all your sweet cravings.

Read a detailed article about ragi (millets) by Healthline here

WHY YOU’LL LOVE RAGI CHOCOLATE CAKE?

* Easy To Make And Fuss Free– This ragi chocolate cake is a one bowl recipe making it super easy to make and a fuss free recipe.
* Deliciously Soft, Moist And Chocolatey– This ragi chocolate cake recipe results in a moist and soft texture that is sure to impress. The combination of ragi flour and chocolate creates a wonderful texture and flavor that will leave you craving for more.
* Gluten-Free– Ragi flour is naturally gluten-free, making this cake a great option for those with gluten sensitivities.
* No Refined Sugar– The use of cane sugar instead of refined sugar makes the cake healthier making it a better option for those looking to manage their blood sugar levels.
* Packed with Nutrients– Ragi, also known as finger millet, is a superfood that is rich in calcium, iron, and fiber. By incorporating ragi flour into the cake, you are adding a nutrient boost to your sweet treat.
* Perfect for Snacking or Dessert– Whether you enjoy it as a morning or evening snack with a cup of tea or coffee or as a guilt-free dessert, this ragi cake is a versatile treat that can be enjoyed at any time of the day.
* Great for Overall Health– The use of ragi flour, and cane sugar makes this cake a healthier option compared to cakes, making it a great choice for those looking at the overall well-being of health while enjoying a sweet treat.

VARIATIONS FOR RAGI CHOCOLATE CAKE

* Nutty Twist– Try adding a variety of nuts like almonds, cashews, pistachios or walnuts to the cake batter for a crunchy texture and added nutrition.
* Fruity Flavors– You can also give a fruity twist by adding dried fruits like raisins, cranberries, cherries, blueberries or any candied fruits in the cake batter for a nutritious and fruity flavor.
* Frosting- Frost the ragi chocolate cake with chocolate ganache, vanilla/chocolate whipped cream, cream cheese or simply drizzle melted chocolate or chocolate sauce all over to elevate the cake to a different level.
* Gluten-Free Flour Blend– You can mix and match ragi flour with other gluten free flours like blend of millet flour, almond flour, oat flour, etc to cater to dietary restrictions.

INGREDIENTS TO MAKE EGGLESS RAGI CHOCOLATE CAKE

This section explains what all ingredients are used in making eggless ragi chocolate cake, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

* RAGI FLOUR– Used store bought ragi flour. Ragi is nutty in flavor and gives a healthy twist to the cake with its high nutritional value.
* COCOA POWDER– Used unsweetened cocoa powder. It adds a rich taste, texture and gives the cake a deep brown color.
* CHOCOLATE– Uses dark chocolate chopped into chunks. Adding chocolate takes the simple cake to another level because of the chocolate chunks loaded in the batter and you can feel the chocolatey taste in every bite of the cake.
* SALT– To enhance the overall flavor and helps to balance out the sweetness too.
* BAKING POWDER– Baking powder is used to lighten the texture of the cake. The carbon dioxide released into the cake helps make it light and airy.
* BAKING SODA– The reaction between the yogurt and baking soda helps the cake rise
* CURD / YOGURT– Used  plain thick curd aka yogurt. Curd is used as a substitute to egg. Curd is a key ingredient to achieve the softness and lightness. Also the reaction of baking soda and curd allows the cake a perfect rise and turns out a soft and spongy cake.
* CANE SUGAR– Sweetens the cake with its natural sweetness and imparts a caramel-like flavor.
* OIL– You can use a 50-50 ratio of oil and butter. The oil adds moisture to the cake and the butter will enhance the taste and add a nice buttery taste. You can use any one or use both.
* MILK– Used whole milk. Recommend to use whole milk for extra richness, taste and texture.
* VANILLA ESSENCE– Vanilla essence is used here. It adds a nice vanilla flavor to the cake.

HOW TO MAKE EGGLESS RAGI CHOCOLATE CAKE:

This section shows how to make eggless ragi chocolate cake with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this eggless ragi chocolate cake recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Eggless Ragi Chocolate Cake Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE EGGLESS RAGI CHOCOLATE CAKE

Preheat oven to 180° C for 10 minutes. Grease cake tin and line with parchment paper. (If you don’t have parchment paper grease and just dust it with some flour).

In a mixing bowl add the curd (yogurt) and baking soda. Mix and keep aside for 5 minutes. The mixture will foam up after few minutes.

Add in cane sugar, oil, milk and vanilla essence to the curd mixture. Mix together until well combined.

Sift in the flour, cocoa powder, baking powder, salt and sieve them.

Gently fold  and mix until everything is well combined and form a smooth batter without lumps.

Coat the chocolate chunks lightly with some flour. Add in the chocolate chunks and give a quick mix. Do not over mix at this stage.

Transfer the batter to the prepared cake pan and tap the pan to release any air bubbles.

Top up with some chopped chocolate.

Bake at preheated oven at 180° C for 30-35 minutes or until a skewer inserted in the center comes out clean.

Remove from oven and allow the cake to stand for 5 minutes.

De-mould the cake and allow the cake to cool down completely. Slice and serve. Enjoy!

NOTES:

* Always start by pre-heating the oven and preparing the cake pan. This is a general rule of thumb in baking
* Grease the cake tin with oil or butter and dust it with flour or use parchment paper.
* All ingredients should be at room temperature for the cake.
* If you are okay, you can use ¾ of ragi flour and ¼ cup of whole wheat or all purpose flour. 
* You can use brown sugar or jaggery instead of cane sugar. Use whichever is available.
* You can swap butter with oil.
* If you want to make egg version use 2 eggs and skip the curd and baking soda.
* Baking time will differ depending upon your oven temperature.

RECIPE CARD

SERVING SUGGESTIONS

* Serve with a scoop of vanilla ice cream. They both compliment together so well creating a delightful dessert combination.
* Pair with a warm cup of tea or coffee. The rich flavors of the cake pair beautifully with the aromatic notes of the tea or the boldness of coffee.
* Top with a dollop of whipped cream for an indulgent touch.
* Serve with fruit compote or sauce.
* Enjoy with a drizzle of honey or maple syrup.

HOW TO STORE RAGI CAKE?

* Countertop– Once the cake has cooled completely, store it in an airtight container to prevent it from drying out and to maintain the freshness over the counter. It will last for at least 3 days in room temperature.

* Refrigeration– If you plan to keep the ragi cake for a couple of days, it’s best to store it in the refrigerator. Place the cake in an airtight container and store in the refrigerator for at least one week

* Freezing– If you want to store the cake for a longer period of time, you can freeze the ragi cake for at least one month or more. Slice the cake and wrap individual slices in cling wrap or aluminum foil to prevent any moisture in the cake. To thaw, simply remove it from the freezer and let it come to room temperature before serving. You can also pop them up in a microwave for few seconds and serve warm.

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this eggless ragi chocolate cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Eggless banana nut muffins are soft and spongy muffins which are not overly sweet. It is quick and easy to make with simple pantry staples. These fluffy eggless banana muffins are a delicious way to use overripe bananas. It’s an egg-free version so everybody can devour it.

We make these often and they turned out amazing every time. Super moist and fluffy. The sweetness is perfect, not too sweet just the way we like it. This is the perfect muffin recipe, believe me you are not going to regret trying it.

Our favourite way to use up over ripe bananas so they never end up into the bin. This incredibly easy banana muffins is super moist, soft and spongy. It makes a great breakfast on-the-go or a tea snack and perfect for kids tiffin box and anytime quick snacking.

This banana nut muffins recipe is super simple, easy and fuss-free. It doesn’t require any fancy equipment. Just a bowl and a wired whisk does the work. The batter takes less than 15 minutes to put together and gets perfectly baked in 20 to 25 minutes. The end result is delicious banana nut muffins that’s so tender, moist and aromatic. You just can’t stop with one!

WHY YOU’LL LOVE THESE BANANA NUT MUFFINS

TASTE: Loaded with banana flavor and the perfect amount of sweetness.
TEXTURE: Perfectly spongy, moist, and tender with a delicious crunch from the nuts in every bite.
EASE: Ridiculously easy to make. No fancy equipment, just a bowl and a wired whisk or spatula.
DURATION: Super quick to prepare. The batter is ready in under 15 minutes and the muffins are perfectly baked under 25 minutes.
CONCLUSION: Everyone loves these muffins.
Would I make this again? Absolutely, these banana nut muffins are perfect for any occasion. I make both egg and eggless versions. Both turn out so well every time.

INGREDIENTS TO MAKE EGGLESS BANANA NUT MUFFINS:

It is a very basic banana muffins recipe. It uses basic pantry ingredients. This section explains what all ingredients are used in making eggless banana nut muffins, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

● WHOLE WHEAT FLOUR: For a healthier version used whole wheat flour. You may use all purpose flour or 50:50 ratio.

● BANANA: Used over ripe bananas. Over ripe bananas are best for baking cakes, cookies or bread.

● SUGAR: The recipe uses regular white sugar. You may use brown sugar for a healthier option too.

● MILK: Used whole milk. Recommend to use whole milk for extra richness, taste and texture.

● BUTTER: I have used salted melted butter. You can use refined sunflower oil or vegetable oil or any neutral flavour oil. Using a combination of oil and butter also gives an awesome outcome, soft and moist.

● LEAVENING AGENTS (BAKING POWDER & BAKING SODA): There’s a combination of baking powder and baking soda in this banana nut muffins to give it the perfect amount of lift.

● VINEGAR: Vinegar plays a huge role in rising. The reaction of vinegar with the baking soda releases carbon dioxide, which helps cakes rise as they bake.

● ESSENCE: I used vanilla essence.

● SALT: A dash of salt is always good in baked goodies. The salt helps to balance out the sweetness too.

● NUTS: Topped with mixed nuts. I used chopped almond, cashew nut, walnut and pistachio. Since it is a banana nut muffins recipe nuts are added, but you can omit them to make plain banana muffins.

HOW TO MAKE EGGLESS BANANA NUT MUFFINS:

This is the easiest banana nut muffins recipe without using stand mixer or any fancy equipments. We make the batter using one bowl and a wired whisk. You will be surprised to see how easy it is to make at the comfort of your home.

* In the mixing bowl mix together mash banana, sugar, milk, butter, vinegar and vanilla essence.
* Sift together dry ingredients: flour, salt, baking powder, baking soda into the wet ingredients and make a lumps free batter.
* Dust the nuts with little flour and stir onto the batter (reserve some for topping).
* Transfer to line muffin cups or tray.
* Top up with chopped nuts and bake.

Try out this super easy and moist banana nut muffins at the comfort of your home and I’m sure everyone will love it as much as we do! Do share your thoughts about the recipe with me here. Please do read the recipe notes given below for tips and tricks to make the very best banana nut muffins. So let’s get started with the recipe.

VARIATIONS AND SUBSTITUTIONS IN EGGLESS BANANA NUT MUFFINS

VARIATIONS:

● If you want you can use both dry fruits and nuts. 
● Instead of mixed nuts, you may use pecans or walnuts or a mixture of both.
● You may also replace the nut with chocolate chunks or chocolate chips to make it banana chocolate chips muffins.

SUBSTITUTION:

* Whole wheat flour can be substituted with all purpose flour (maida) or you can use 50-50 ratio of both.
* You can use brown sugar instead of white sugar.
* You may also use other healthier sweeteners are jaggery, cane sugar, honey etc.
* You may use oil instead of butter or any flavorless oil will work.
* To make it vegan use dairy free milk like almond milk or just even water for the liquid.
* You may make this muffins with egg. Use 2 eggs and omit the baking soda and vinegar and use the quantity of milk as required.
* You can put this batter into cake tins and make banana nut cake.

To make a cake, line a cake tin with paper liners or just grease it with oil or butter and pour the batter onto the prepared cake tin and bake for 30 to 35 minutes or until a toothpick inserted comes out clean.

HOW TO MAKE EGGLESS BANANA NUT MUFFINS

This section shows how to make eggless banana nut muffins with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this Eggless Banana Nut Muffins recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Eggless Banana Nut Muffins Video Tutorial

https://youtu.be/TS1XTc1GiVo?si=0QHz5IiVfxBqZTE6

Step by step pictorial instructions to make banana nut muffins:

Line muffin cups or tray with liners or simply grease them with oil or butter. Preheat oven @180° C for 10 minutes.

Peel the ripe bananas and mash them with a fork or a food processor.

In a mixing bowl add the mash banana, sugar, milk, vanilla essence and mix well until combine.

Seive in the flour, baking powder, baking soda and salt.

Gently fold the wet and dry ingredients to make a smooth batter without lumps. Do not overmix the batter.

Add in the vinegar and mix.

Dust the nuts with flour to prevent from sinking at the bottom. Add in the nuts to the batter and give a quick mix. (Reserve some for topping)

Pour the batter into the prepared  muffin cups or tray till ¾ of the cavity..

Tap the pan on the surface for couple of times to release any air bubbles inside. Now sprinkle the chopped nut on the top.

Bake at a preheated oven @180° C with both rods switched on for 20 to 25 minutes or until a toothpick or skewer inserted comes out clean.

Remove from the oven and let the it stand in the pan for about 5 minutes.

Transfer the muffins onto a cooling rack and let it cool down completely.

Serve it as a snack with two/coffee. It’s perfect for kids tiffin box too.

NOTES:

* Always preheat oven before starting to bake.
* All ingredients should be at room temperature.
* Whole wheat flour can be substituted with all purpose flour or can bake with 50-50 of both.
* White sugar can be substituted with brown sugar or cane sugar for healthier version.
* If you like more sweeter muffins, increase the sugar quantity.
* Oil can be substituted with butter.
* Use whole milk for extra richness, taste and texture.
* Vinegar can be substituted with lemon juice.
* Every oven reacts differently so baking time may vary.
* Both rods to be switch on.
* If you wish to bake with eggs, use 2 eggs and omit the baking soda and adjust the milk and use as required.
* I used mixed nuts, you can use a mixture of nuts and dry fruits as per the availability.

RECIPE CARD

FREQUENTLY ASKED QUESTIONS

WHAT IS THE BEST WAY TO MASH BANANA?
The easiest and fuss-free way to mash banana is using a bowl/plate and a fork. Just peel the bananas, add them in a bowl and mash it with a fork or a potato smasher. Alternatively you can also grind it or blend it using a blender or food processor. But this creates an extra work of washing this equipment after use. It is not necessary to mash the bananas completely smooth, but if you like it completely smooth then use a food processor.

HOW TO STORE THESE BANANA NUT MUFFINS?
Allow the muffins to cool down completely. Place them in an airtight container.

HOW LONG DOES EGGLESS BANANA NUT MUFFINS LAST?
Banana nut muffins can be kept for up to 3-4 days over the counter depending upon the temperature of your place. It will last for up to a week if stored in a refrigerator.

HOW TO FREEZE THESE MUFFINS?
Place the muffins in an airtight freezer safe container or zip-top freezer bag and freeze for up to 3 months. When you’re ready to enjoy, take out the required muffins and allow to thaw in room temperature or microwave it for 30-60 seconds.

CAN I MAKE THESE INTO BANANA NUT CAKE INSTEAD?
Sure! You can use 7 inches cake tin. Bake at a preheated oven at 180° C for 30 to 35 minutes or a tester inserted into the center comes out clean.

WHAT NUTS ARE BEST IN THIS RECIPE?
You can use mixed nuts like I did though it depends upon your palate preference. It’s amazing with pecans or walnuts in these muffins. The texture and flavor of nuts pairs well with the tenderness of the muffins and sweetness of the bananas.

CAN I OMIT THE NUTS?
YES! The recipe will still work even if the nuts are omitted. I make it nut-free sometimes and it just turns out amazing with super soft, moist and scrumptious muffins. You can also replace them with some chocolate chunks or chips to make chocolate chip banana bread.

YOU MIGHT ALSO LIKE

Sweet Lime Cake
Double Chocolate Banana Walnut Cake
Whole Wheat Banana Walnut Cake
Chocolate Fudgy Brownies
Oats Banana Brownies
Blueberry Lemon Bundt Cake
Mango Chocolate Marble Cake
Strawberry Tea Cake
Chocolate Banana Caramel Cake
Mocha Banana Muffins
Banana Raisin Loaf Cake
Pineapple Cake With Whipped Cream
Dutch Truffle Cake
No Oven Coffee Cake
Banana Chocolate Chips Muffins

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this eggless banana nut muffins recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

This lemon blueberry bundt cake is super moist and soft, infused with the zesty lemon flavor and with a burst of juicy blueberries. It’s packed with wonderful flavor and is topped with a lemony glaze. An easy and delicious recipe for The BEST Blueberry Bundt Cake! It’s perfect for brunch and pairs well with coffee or tea.

This lemon blueberry cake recipe is bursting with lemon flavor as it uses both fresh lemon juice and fresh lemon zest. The zest is added together with the wet ingredients and blended well which releases even more of the lemon flavor from the zest.

Tart lemon and sweet blueberries combined in this lemon blueberry bundt cake is a must for this summer. If you love the combination of lemon and blueberries as much as I do, then this is a perfect summery dessert that you would love!

Non-frosted cakes as we call tea cakes are my most made cakes at home. They are great for snacking, great with coffee and tea, potluck, travelling and more. So I love making them for my family. This super soft and moist lemon blueberry bundt cake recipe is so delicious and great for all occasions and only takes less than ten minutes to prepare and gets baked perfectly in 30 minutes.

WHY YOU’LL LOVE THIS EGGLESS LEMON BLUEBERRY BUNDT CAKE RECIPE

* Super easy to prepare with simple preparation steps.
* Preparing the cake batter takes less than 10 minutes and perfectly gets baked in 30 minutes.
* Require only a handful of kitchen staples to make this absolutely delicious cake.
* It’s a versatile recipe.
* So moist, tender and delicious.
* Bursting flavor from fresh blueberries.
* Amazing taste and texture, tartness from the lemon and sweetness from the blueberries

INGREDIENTS FOR EGGLESS LEMON BLUEBERRY BUNDT CAKE

FLOUR– I used all-purpose flour. You may substitute whole wheat flour or use 50:50 ratio of all purpose flour and whole wheat flour.

CUSTARD POWDER– Used the custard powder to enhance the taste and texture of the cake. Actually I wanted to use milk powder but it was not available at my pantry at the time of baking this cake. This is an optional ingredients. You may use milk powder or dairy whitener instead or skip it.

LEAVENING AGENT– Both leavening agents baking powder and baking soda is used in the recipe to give a perfect rise to the cake.

SALT–  Salt is used to neutralizes the sweetness of the cake.

BUTTER–  I used salted butter and in melted form. Unsalted butter works too. You can use vegetable or sunflower oil if you don’t prefer to use butter. You may use a combination of butter and oil though.

MILK– Used whole fat milk. Recommend to use full fat milk to enhance the richness and taste of the cake.

SUGAR– I use granulated white sugar. For healthier version you can use brown sugar or cane sugar but the colour of the cake will slightly change.

ESSENCE– I use vanilla extract for best flavor.

BLUEBERRIES– This recipe uses fresh blueberries. Recommend to use small to medium size blueberries as the larger blueberries tends to sink at the bottom. I experienced that as my blueberries were larger in size. Make sure to dust the blueberries with flour before adding in the cake batter. You can use frozen blueberries if fresh one is not available but do not thaw them otherwise you’ll end up with a purple batter!

LEMON JUICE AND LEMON ZEST– Lemon and blueberries makes a great match. If you don’t like zesty taste and tartness of the lemon you can skip the lemon. But you won’t regret giving it a try as this lemon blueberry combo is a hit and a perfect summery dessert.

HOW TO MAKE LEMON BLUEBERRY BUNDT CAKE

This section shows how to make eggless lemon blueberry bundt cake with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this Eggless Lemon Blueberry Bundt Cake recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Eggless Lemon Blueberry Cake Recipe Video Tutorial

 

https://youtu.be/IR2zh5VUy90

STEP BY STEP INSTRUCTIONS TO MAKE LEMON BLUEBERRY CAKE

PREPARE THE CAKE TIN:

I used a 6.5 inch bundt tin. Grease the tin very nicely with oil or butter. Dust it with some flour and remove excess flour. Keep aside.
(Since we can’t line the bundt tin with parchment paper we need to grease the tin very nicely and also dust it with flour so the cake easily comes out when unmoulding). 

PREPARE THE OVEN:

Preheat the oven at 180° C for at least 10 minutes with both (filaments) rods on.

MAKE YOUR CAKE BATTER:

In a mixing bowl add in the sugar, melted butter, milk and vanilla essence. Using a wire hand whisk, whisk it until the mixture is combined and sugar is dissolved.

Add in the lemon juice and the lemon zest. Mix well to combine.

Sieve in the flour, custard powder or milk powder, baking powder, baking soda, and salt. Sift them. Now gently fold them and make a smooth batter.

ADD BLUEBERRIES:

Dust the blueberries with some flour.

Add in the blueberries into the cake batter and give a quick mix. Do not over mix. 

BAKE THE CAKE:

Pour the batter onto the prepared tin. Tap the tin for 3-4 times to release any air bubbles.

Place your cake tin in the oven on the middle rack at 180 degrees Celsius for 30 to 35 minutes. A toothpick or skewer inserted should come out clean. 

REMOVE CAKE FROM OVEN:

You would want to do the toothpick test at around 30 minutes to make sure the cake is baked through. Baking time will differ as every oven temperature is different.

Remove the cake from the oven and allow to rest for 5 to 10 minutes: Invert the cake and allow the cake to cool down completely.

MAKE THE GLAZE:

In a bowl add in the powdered sugar, lemon juice and lemon zest. Mix well and make a thicker glaze. ( Add 1 or 2 teaspoons of water if the glaze is too thick).

Once the cake is cooled down, pour the glaze over the cake. Slice it and enjoy!

TIPS TO MAKE LEMON BLUEBERRY BUNDT CAKE

* Always bake your cakes in a preheated oven.
* Use more blueberries if you like your cakes to be more fruity and embedded all over your cake.
* The best is to select small to medium blueberries.
* Be sure to toss your blueberries in some flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan. 
* You can spray the blueberries with some baking spray to help the flour bond to them, unless they are still a bit wet after washing.
* Grease the bundt pan with oil or butter and dust it well with flour to prevent the cake from sticking to the pan.
* You can also use non-stick baking spray.
* Bake the cake on the middle rack with both rods switched on.
* Test your cake with a toothpick or skewer at around 30 minutes to make sure the doneness before removing the cake from the oven.
* Allow the cake to stand for 5-10 minutes and then invert the cake and allow it to cool down completely in a cooling rack.

RECIPE CARD

FREQUENTLY ASKED QUESTIONS

CAN I USE FROZEN BLUEBERRIES?
Yes! And you can directly add them to the batter straight away from the freezer. Just  dust it with flour and add to the cake batter.

CAN I USE OTHER BERRIES?
Yes for sure! This is a great base recipe to add different berries which would go so well with this recipe. Strawberries, blackberries, black currant or raspberries and even cherries would be lovely too! 

WHAT KIND OF BLUEBERRIES SHOULD I USE?
Always try to get small to medium blueberries. Large blueberries will tend to sink no matter what. You see in the photos, mine still sank because the blueberries were a little larger in size. 

HOW TO PREVENT BLUEBERRIES FROM SINKING ?
The best way to prevent blueberries from sinking to the bottom of a cake is to coat the blueberries in flour and also size matters. Try to use small to medium size blueberries. Toss the blueberries in about 1 to 2 teaspoons of all purpose flour before folding them into the cake batter. 

CAN I USE OIL INSTEAD OF BUTTER?
Yes, you can swap butter for oil. You can use unflavored vegetable or sunflower oil or any neutral flavour oil. However the texture and flavor will be slightly different. You may also use a mixture of oil and butter. The 50:50 ratio works fine.  

HOW DO YOU KNOW IF THE CAKE IS DONE?
Test your cake with a toothpick or skewer at around 30 minutes to make sure it’s baked through before removing the cake from the oven. Bake an additional 5 minutes at the most for extra cooking if the toothpick comes out with crumbs. Please note that the cake will continue to cook for a few more minutes after it is out of the oven. 

HOW TO STORE BUNDT CAKE?
Store leftover cake in an airtight container. It stays good and fresh in the room temperature for up to 3 days and up to one week in the refrigerator. You can freeze it for up to 3 months. Slice the cake, wrap the individual slices and place it in an airtight container. Take out the required slices and thaw it before serving. You can reheat it for a few seconds in the microwave just before serving.

FEW TEA CAKE RECIPES YOU MIGHT LIKE

Whole Wheat Almond Dates Cake
Mango Pistachios Muffins
Basic Chocolate Sponge Cake
Chocolate Fudgy Brownies
Mocha Banana Chocolate Chip Muffins
Eggless Semolina Coconut Cake
Eggless Vanilla Condensed Milk Cake
Whole Wheat Banana Nut Bread
Eggless Milk Powder Cake
Whole Wheat Carrot Cake
Eggless Vanilla Muffins
Whole Wheat Moist Orange Cake
Eggless Malai Cake
Whole Wheat Banana Walnut Cake
Eggless Custard Powder Cake
Mango Chocolate Marble Cake
Mawa Pistachios Cake
Double Chocolate Muffins

Well, if you make this Eggless Lemon Blueberry Bundt Cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

Rich fudgy brownie with the perfect shiny, crinkly top. These chocolate fudgy brownies have a rich, dark chocolate flavor, moist, fudgy and the perfect crinkly top. The only chocolate brownie recipe you’ll ever need – quick, easy, and ultimate fudgy!

This crinkle top brownie recipe is really easy to put together with all the essential ingredients, minimal fuss and yields a perfect brownie – super chocolatey, moist and crinkle top.

This classic chocolate brownie recipe is my absolute favourite foolproof crinkly fudgy brownies (with a shiny top!)! I promise shiny, crinkly-top brownies every time you make. It gives a beautiful, glossy, paper-thin top. You won’t be able to stop eating these!

The texture of the edge brownie pieces is chewy and more fudgy at the center.

The best thing about these brownies is that it is sweet, but not tooth-achingly sweet. Not only this brownie recipe but most of my cakes are not overly sweet as I prefer it that way. The sugar in this recipe is just the right amount of sweetness for me.

WHY YOU’LL LOVE THIS

* They’re easier to make so you’ll make them over again.
* Quick to make and always a crowd pleaser.
* Better taste and texture.
* It’s a no-fuss and no-fail brownie recipe.
* Seriously fudgy and have a richer chocolatey flavor and the texture is more fudgy.
* Versatile
* It has a shiny crackly top. They get that perfect crackly top everytime you make them.
And thus, this fudgy brownie recipe will absolutely become your new favorite.

INGREDIENTS TO MAKE CHOCOLATE FUDGY BROWNIES

FLOUR: I used all-purpose flour. You may substitute whole wheat flour or use 50:50 ratio of all purpose flour and whole wheat flour.

BUTTER: I used salted butter but unsalted butter works too. The butter gets melted so it doesn’t matter if it’s cold. You may use a combination of butter and oil though.

CHOCOLATE– I used dark chocolate, you can use milk chocolate or semi-sweet chocolate. Sometimes I prefer to use a combination of dark chocolate and milk chocolate.

EGGS– Always use room temperature eggs.If eggs are refrigerated remove them and place them in the counter for couple of minutes ahead of your baking.

SUGAR– I used white sugar. You can use both brown sugar and granulated sugar in this recipe for the perfect flavor and texture combination. Light or dark brown sugar works fine.

COCOA POWDER– The better quality, the better your brownies will taste. Cocoa powder plays a vital role and is the most important ingredient in chocolate cake recipe when it comes to flavour and taste. Always try to use good quality cocoa powder while making any chocolate cake or any cocoa powder based dessert as the overall taste and texture of the cakes and desserts depends upon it. I’ve used Hershey’s brand cocoa powder. Don’t use sweetened cocoa powder though!

ESSENCE– I use vanilla extract instead of essence. For vanilla extract I always use SPRIG’s vanilla extract. You may also totally skip the essence while making brownies.

SALT– A pinch of salt is used to balance out the sweetness in any dessert. You can skip this totally if you don’t want.

HOW TO MAKE CHOCOLATE FUDGY BROWNIES

This section shows how to make chocolate fudgy brownies with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this chocolate fudgy brownies recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Chocolate Fudgy Brownies Recipe Video Tutorial

STEP BY STEP INSTRUCTIONS TO MAKE FUDGY BROWNIE

Take a 7 by 7 inch square tin and grease it with oil or butter or line it with parchment paper. Keep aside.

In a heat proof bowl add in the chopped chocolate and the butter. Melt them using a microwave or a double boiler method. Keep it aside and allow it to cool down.

Meanwhile preheat the oven at 170° C for at least 10 minutes. 

In a bowl sieve the flour, cocoa powder and salt. Mix well and keep aside. 

Take the sugar and grind it into a fine powder.

In a mixing bowl add in the powdered sugar and eggs. ( If using coffee add it at this stage) Whisk it well till the sugar is completely dissolved and the mixture doesn’t feel grainy. Add in vanilla extract and mix.

Add in chocolate mixture into the whisked egg mixture and fold them until well combined.

Add in the dry ingredients and gently fold to make a smooth batter. Do not over mix the batter.

Pour the batter onto the prepared tin and tap gently to remove air bubbles if any.

Bake them in a preheated oven @170° C for 20 or 25 minutes or until a screwer inserted into the centre comes out with some moist crumbs and not wet batter. Do not overbake the brownies or it will turn dry. (Do the toothpick test at 20 minutes)

Remove it from the oven and allow to rest for about 5 minutes. Carefully grab the parchment paper and transfer the brownie sheet onto the wire rack and allow the brownies to cool down completely.   

Do not slice the brownie but cut it into squares as per your preferred sizes.

The recipe gives 500 grams of brownie and is perfect for 16 small pieces or 9 big pieces.

Enjoy it with coffee or as dessert with a scoop of vanilla ice cream.

NOTES:

* Remember to use all ingredients at room temperature.
* You can use a combination of white and brown sugar if you like.
* You may add a teaspoon of coffee if you wish to.
* Cut the brownies after it has cooled down completely.
* You may sprinkle some choco chips/chocolate chunks or chopped walnuts if desired.
* Do not overbake the brownies.

VARIATION

* Make fudgy walnut brownies by adding chopped walnuts in the batter as well as topping.
* You can make nutella brownies by substituting nutella with chocolate.
* Make caramel brownies, pour half of brownie batter, then gently put a layer of caramel sauce, followed by remaining brownie batter and spread the caramel sauce on top gently and bake as instructed.
* Make orea brownie. Add some big chunks of orea in the batter. Once the batter is poured in the pan. Level up and then place randomly orea cookies and bake

RECIPE CARD

FREQUENTLY ASKED QUESTIONS

HOW DO WE KNOW BROWNIE IS PERFECT BAKED?
When you think it’s time to do the test, insert a toothpick in the center of the brownie pan and pull back the toothpick — if it’s coated in wet batter, the brownies still need baking. The toothpick inserted into the centre should come out with some moist crumbs and not wet batter.

WHICH CHOCOLATE IS BEST FOR BROWNIES?
Couverture chocolate is best for making brownies. It gives a better taste and texture to the brownies. If couverture is not available to you, try to use good and high quality compound chocolate.

HOW TO GET A THIN CRACKLY TOP FOR BROWNIES?
To get the perfect crackly top on these brownies you want to make sure you whisk the eggs with the sugar aggressively for 2-3 minutes. Also the melted chocolate and butter contribute to that crackly top so make sure not to skip anything in the recipe.

HOW TO PERFECTLY SLICE BROWNIES?
To get a perfect clean cut you can follow this trick – Dip the knife (not the serrated one) in hot water, wipe it well and make cuts on the brownie. Do not slice it, rather cut it. Repeat dipping the knife in hot water and cut into as many pieces as desired. Yes, between every slice because they’re fudgy, some of the gooey chocolate gets stuck on the knife and if you just go to cut another slice it gets less and less pretty. OR If you’re not in a rush to shot your brownies then you can follow this.
Allow the brownie to chill for few minutes in refrigerator or freezer. After they’ve cooled you can cut them as desired sizes.

HOW TO STORE BROWNIES?
Once the brownies are cooked down completely, place your brownies in an airtight container at room temperature for 3 to 4 days. Or store them in the fridge for upto 1-2 weeks. You can also freeze brownies for up to 3 months! I like wrapping them individually so I can take them out of the freezer as required whenever I feel like serving them.

SERVING SUGGESTIONS

You can serve brownies as it is to satisfy your sweet carvings or with your team/coffee. For a light dessert serve brownies with a dollop of vanilla ice cream.

If you like more brownie recipes, I have some in my blog.

Eggless Cranberry Brownies
Kidney Beans Brownies
Banana Walnut Brownies (Gluten-free)
Brownie Cookies
Cookie Brownie (Cakey Brownie)

FEW CAKE RECIPES YOU MIGHT LIKE

Whole Wheat Almond Dates Cake
Mango Pistachios Muffins
Basic Chocolate Sponge Cake
Eggless Pineapple Cake
Mocha Banana Chocolate Chip Muffins
Eggless Semolina Coconut Cake
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Eggless Vanilla Condensed Milk Cake
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Eggless Vanilla Muffins
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Eggless Malai Cake
Whole Wheat Banana Walnut Cake
Eggless Custard Powder Cake
Mango Chocolate Marble i Cake
Mawa Pistachios Cake
Double Chocolate Muffins

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.

Well, if you make this chocolate fudgy brownies recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum