April 15, 2010

1st Anniversary and Egg-less vanilla Cake

MY KITCHEN’s First Anniversary:

I have successfully completed one year of blogging. I never thought of writing a blog until I met a wonderful girl ‘Madhuri’. She was my neighbor in Irving, TX and we used to chit chat and play racquet ball everyday. Once she asked me “Why don’t you start a cooking website?” Then I immediately replied “What? Cooking website? No way.”  With out giving any thought. But later I came home and prepared my as usual dinner of every Tuesday “Undrallu” A traditional dish which we offer to Lord Ganesha. I just like that took some pictures while making the Prasadam on that Tuesday 14th April 2009 and next day i.e. 15th April I decided to start my cooking blog and ‘Undrallu’ was my First Post.

Just logging into a Google account and signing up for a blog is very easy…but what to name the blog and what to give the blog address are difficult. But some how I just started my blog on 15th and later I named it as My Kitchen. I never expected that I will continue blogging for long time, but I usually write recipes in my mail drafts and in my dairy. Later I made my blog as my cooking dairy and took it serious.

I am always thankful to GOD for creating this environment and I would like to say special thanks to my Husband Mr.Ganapathi and My friend Mrs. Madhuri Sarma for their initial support and also to my Parents, my Mother-in-law and to my Sister-in-law for their moral support. I would like to extend my thanks to all my friends and fans :-) .

Finally Special Thanks to Mrs. Sweety Brigit for sharing The following Egg-less Cake recipe.

Egg-less Vanilla Cake:


Butter – 2/3 cup
Sugar – 2 cups
Evaporated milk – 1 cup
Buttermilk – 1 cup
Self-raising cake flour – 3 cups
Salt – ½ tsp
Baking powder – 1 tbsp
Vanilla extract – 1 tbsp


Cream the butter and sugar together until light and fluffy. Add the evaporated milk and thoroughly beat until the sugar is dissolved and the mixture is creamy. Sift in the flour with the salt and baking powder and add the buttermilk. Beat for 2 mins until thick and well combined.

Pour into your prepared pan and bake at 350F until well risen and golden. It will take approximately 40-45 min.

Check the cake by inserting a toothpick to the center of the cake and it should come out clean.

Whipped Cream Frosting:

Heavy Whipped Cream – 1 pint
Powdered Sugar – 3 or 4 tbsp
Vanilla extract – 1 tsp

In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Beat the mixture until stiff peaks form.


Let the cake cool down completely to the room temperature, and then start your icing according to your requirements.

I am not good at icing techniques and i don't know how to use the pastry bags or pipes. I just tried for the first time using some chocolate chips and cocoa powder.

Next week we are going back to my home Country India. So i need to pack lot of things here and again have to set up everything there in India. So i will not be able to blog for at least 2 months. But i will try to schedule some recipes which i have handy and will try to do active blogging ASAP. Don't forget me and please do come back to this blog and keep visiting. And Wish me and my Blog Successful and Colorful Future. 

April 14, 2010

Mango Chutney - 2

Ginger-Mango Chutney


Mango – 1 ( Peel and Chop into small Pieces)
Chopped Ginger – 1or 2 tbsp
Red Chilli Whole – 3 or 4
Urad Split – 1 tsp
Chana Dal – ½ tsp
Mustard seeds – ½ tsp
Hing – Pinch
Sesame seeds – 1 tsp
Cumin seeds – ½ tsp
Green Chilli – 4
Gur / Jaggery – 1 tsp
Turmeric – pinch
Salt – to taste


Take a pan, add oil, when it is hot enough add red chilli, chana dal and fry for 30 sec then add urad split and fry for another 20 sec., then add mustard seeds, cumin seeds and let them splutter and then add sesame seeds and switch off the stove.

Take the mixture into a blender by draining the excess oil and let it cool down to room temperature. Now add Jaggery and make into a course powder and set aside.

Now in the same pan with little oil add green chilli and ginger and turmeric and fry for 30 sec. then add mango pieces mix well and fry for another 30 sec and switch off the stove.

Let it cool down completely and add it to the grinded mixture and make into a fine paste by adding very little water.

Finally add tampering with Urad split, Mustard seeds and curry leaves

Serve With Hot Rice or any other tiffin like idly/ dosa / upma etc.

April 5, 2010

Chekkalu / Appadalu


Rice flour – 2 cups
Water – As required
Chana dal – ¼ cup
Salt – to taste
Chilli ginger paste – 1 tbsp
Butter – 1 tsp
Ajwain – 1 tsp
Oil – To deep fry


Soak chana dal for 30 min and drain the water and set side.
Sieve the flour in a bowl; add salt, ajwain, chilli ginger paste, butter and mix well.

Now add Luke warm water to the flour mixture and mix well to make soft dough. And set aside for 10 min.

Now make a small bowl out of the dough and take a foil paper or zip lock cover, grease your hands and foil paper with oil and using your fingers press the ball into a small disk.

Fry the disks till they turn golden brown and drain the excess oil.

Store them in an air tight container. They will be good for 15days.

Related Posts with Thumbnails

Copyright Policy

Unless otherwise noted, My Kitchen is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author.
All the measures used in the recipes are approximate.

Reach me at vemuripadma@gmail.com