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MILLETS
RAGI/FINGER MILLET IDLI


   I have grown up eating Idli & Dosa more than Puttu & Appam. Maybe a fringe benefit being a Malayali & living in Tamilnadu for nearly half a decade has made our parents cook more or less in a Tamil style. When it comes to Idli & Dosa, it is the simple straightforward ones made with Rice & Urad Dhal. My Mom ventured into making Adai Dosai, which she had learnt from our neighbours, & it was a new recipe at home then. I slightly pondered out & tried Rava Idli, Rava Dosa & gradually tried hands with new Dosa varieties like Kal Dosai, Tomato Dosai, Ilaneer Dosai etc. But all these years it has never occurred that we could make Idli & Dosa with Millets.

 

   Trying my hands with these Millets and converting it into Idli & Dosa has become a new craze. So, when I tried Ragi Dosa with whole Ragi/Finger Millets and got it as perfect as we prefer - crispy & thin Ragi Dosas, my next trial went out with Ragi Idli. To my awe, Idlis were far more, softer than I imagined and it had a wonderful airy texture in it. So this Ragi Idli recipe is the one from scratch, made by grinding Ragi & Urad Dhal, like how you grind for a normal Idli but substituting Ragi with Rice. Even some recipes call for adding Idli Rice along with other ingredients. But this Ragi Idli Recipe uses just Ragi/Finger Millet & Urad Dhal.

 

   And when it comes to soaking, you don't require much time for this batter. If you are planning to make this Ragi Idli/Dosa for Dinner, you can soak it up first thing in the morning. It is enough to soak the ingredients for a couple of hours. Normally, it's enough to soak the ingredients for 3 hours. But I prefer to soak it for at least 6 hours or overnight. Soaking also facilitates in proper fermentation of the batter.

 

   While grinding the batter for RAGI IDLI, I would suggest you to grind it in a GRINDER. Batter ground in a wet grinder yields you with a fluffy & thick batter and also helps in the fermentation process. If you do not have a Grinder or if you are grinding a small batch then no worries, go ahead and grind it in a Mixie/blender.

   

    Whereas, if you are grinding the Ragi Idli Batter in a Mixie(Blender) then remember to follow these tips for soft & fluffy Ragi Idlis:

 

  • Use about 4 Tspns of Cooked Rice along with other ingredients.
  • Use Cold(ice) Water to grind the Ragi Idli Batter.

   

    And make sure that you do not add too much water while grinding. We need a thick batter so that the batter ferments well and we get perfect Ragi Idlis. Leave the ragi idli batter aside to ferment for about 6-8 hours/overnight and there you go with a foamy textured batter ready for breakfast/dinner.


    The climatic condition in the region I live though tropical and hot doesn't felicitate fermentation process. So I usually add Salt to Idli/Dosa/Appam Batter just before making Idli/Dosas. Add Salt & thoroughly mix the batter before making Ragi Idli. Can dilute the batter slightly and can make crispy Ragi Dosas out of it. This is an easy recipe, and the same batter can be used to make both Ragi Idli, dilute a bit and make Ragi Dosa out of it. Serve these soft & fluffy Ragi Idli with your choice of Chutneys, Sambar or any other Curry of your choice.




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Cuisine - South Indian
Course - Main Course
Recipe Type - Idli
Difficulty - Medium
Serves - 3-4
Author - SM   

Preparation Time - 15-20 Minutes
Soaking Time - 3-4 Hours
Fermenting Time - 6-8 Hours/Overnight
Cooking Time - 20 - 30 Minutes


For more RECIPES WITH RAGI/FINGER MILLET, Click here...


 HOW TO COOK RAGI IDLI - FINGER MILLET IDLI

MILLETS
RAGI/FINGER MILLET IDLI


INGREDIENTS:

For Ragi/Finger Millet Idli Batter :

Ragi/Finger Millet - 2 Cups
Blackgram Dhal/Urad Dhal - 1/2 Cup
Fenugreek Seeds - 2 Tspn
Cooked Rice - 4 Tspn(for Blender/Mixie Method)
Salt - To Taste
 

METHOD:

GRINDING THE RAGI/FINGER MILLET IDLI BATTER IN A WET GRINDER:

  • Clean, & Wash Ragi/Finger Millet 2-3 times or until water runs clear.
  • It may contain dust & small particles, make sure to remove them. 
  • Clean & Wash Blackgram Dhal/Urad Dhal 2-3 times or until water runs clear.
  • Soak Ragi/Finger Millet with enough water separately.  
  • Soak Urad Dhal along with Fenugreek Seeds separately for about 2-3 Hours. 
  • Once soaked, drain and discard the water used for soaking the ingredients. 
  • First, grind the soaked Urad Dhal & Fenugreek Seeds in a Grinder, adding very little water at intervals.
  • Once the Urad Dhal turns fluffy and is ground into a fine paste, remove it and keep it aside.
  • Grind the Ragi/Finger Millet in a Grinder adding enough water at intervals. 
  • Grind it into a smooth & thick batter. Pour the ground Ragi paste to the Urad Dhal and mix it thoroughly.
  • Leave it aside & Allow the batter to ferment for about 6-8 hours/overnight.
  • Once the batter has fermented, add salt and give a thorough mix.
  • The fermented batter would have increased in volume and would have a foamy texture.


 

  GRINDING THE RAGI/FINGER MILLET IDLI BATTER IN A MIXIE/BLENDER:

MILLETS
RAGI DOSA - FINGER MILLET IDLI BATTER

  

  • Clean, & wash Ragi/Finger Millet 2-3 times or until water runs clear.
  • It may contain dust & small particles, make sure to remove them. 
  • Clean & wash Blackgram Dhal/Urad Dhal 2-3 times or until water runs clear.
  • Soak Ragi/Finger Millet with enough water separately.  
  • Soak Urad Dhal along with Fenugreek Seeds separately for about 2-3 Hours. 
  • Once soaked, drain and discard the water used for soaking the ingredients. 
  • First, grind the soaked Urad Dhal & the Fenugreek Seeds in a Grinder, adding very little water at intervals.
  • Use ice-cold water at intervals to grind the batter.
  • Once the Urad Dhal turns fluffy and is ground into a fine paste, remove it and keep it aside.
  • Grind the Ragi/Finger Millet along with cooked Rice adding enough water at intervals. 
  • Grind it into a smooth & thick batter.
  • Pour the ground Ragi paste to the Urad Dhal and mix it thoroughly with your hands.
  • Leave it aside & allow the batter to ferment for about 6-8 hours/overnight.
  • Once the batter has fermented, add salt and give a thorough mix.
  • The fermented batter would have increased in volume and would have a foamy texture.

 


MILLETS
RAGI IDLI - FINGER MILLET IDLI (FERMENTED BATTER)

How to Cook Ragi/Finger Millet Idli

MILLETS
RAGI/FINGER MILLET IDLI

 

  • Pour some water into the Idli Vessel/Steamer. Cover & Boil the water in Medium-high flame.
  • Grease the Idli moulds. (Some lay Muslin cloths over the Idli Moulds)
  • Pour a ladle full of Ragi Idli batter into each mould. Follow suit with the rest of the Idli Plate/Moulds.
  • Carefully place the Idli Moulds into the Idli Vessel and cover it tightly with the lid.
  • Steam cook the Ragi Idlis for about 4-5 Minutes on a High flame, reduce the heat to medium-low and cook for another 3-5 Minutes. 
  • Do not overcook the Ragi/Finger Millet Idlis.
  • The right time to remove the Ragi Idli is when the steam emanates a wonderful aroma of steamed Idlis. 
  • Remove the Idli Moulds from the Idli Vessel/steamer and leave it aside for a few minutes.
  • Do not remove the Ragi Idlis from the Idli moulds immediately, they would be sticky.
  • Once the Ragi Idlis slightly cooled down, gently dip a spoon in cold water and carefully remove the Idlis from the mould.
  • Serve Ragi Idlis hot with Sambar or any Chutney of your choice. 
  • Ragi/Finger Millet Idli goes well with Coconut Chutneys, Allam Pachadi(Ginger Chutney) Groundnut Chutney etc.,
For a detailed recipe on HOW TO MAKE RAGI DOSA, Click here...

 

NOTES:


  • Grind it into a smooth & thick batter.
  • Can dilute the same batter and make Ragi Dosas out of it. 
  • Adding Salt at the initial stage slows down the fermentation process, so I usually add it before making Idlis/Dosas. 
  • Adjust according to the climatic condition of the region you live in.
  • If you have any leftover batter, leave it in the refrigerator.
  • Use the batter within two days. 
  • For a healthier choice, can sprout the Ragi/Finger Millets and then grind it into a batter.

 

   

HOMEMADE WINE RECIPES

HOMEMADE WINES


    As & how I got busy this year, is a big question and rather with a feeling that I was equally a bit lethargic & all the more occupied with overall twists & turns going around. Making a new wine each year and toasting it for Christmas & New Year had been a routine at home for years & this year I skipped it. One reason is laziness and the other one was that a whole lot of Homemade Wines right from Raisin Wine, Grape Wine, Banana Wine, Ginger Wine are lying in my pantry. Some bottled and matured over the years, new bottles lined up with fresh brew as & when each wine gets over. As I am writing this post( just as the year 2020 is nearing to its last day), I had started to brew a batch of Apple Wine & sure it is going to be ready for next year. I love well-matured Wines, so I can wait with patience even for a couple of years.

 

    It seems as though when we think of winemaking, we think of grapes. But what about wines made from fruits other than grapes? When winemaking at home became a hobby around the world, it has become very easy for the individual home winemakers to make wines from affordable fresh fruits of the garden variety. Not only fruits, but the truth is also that wine can be made of a wide variety of Flowers or… even Honey. But the fact that a Honey Wine needed for at the least, a minimum of 10 years of the maturing period made me wince a bit. I am not sure whether I had that much patience or life span, as a matter of fact, to wait for it. At this point, I would like to say, don’t equate these wines to back-shed hooches. If perfectly brewed, these homemade Wines turn out to be tremendously tasty and can even rival the complexity of a Chardonnay or a Merlot.

 

    I think, it is very unlikely to find these special wines in any of the liquor stores as a matter of fact. But no one stops you from brewing your own wine varieties. So, with the current collection of 5 delicious homemade wines, I am sure that you will certainly be able to find perfect homemade wine recipes for your taste. Have quite a few Wine Recipes in mind, Pineapple Wine, Pineapple Peel Wine, Orange Wine, Dates Wines...to name a few.  I am sure it would take years for me to perfect it and post all these Wines in my blog.

 

HOMEMADE WINE RECIPES

HOMEMADE WINES


 

 

    When talking about Homemade Wines, Grape Wine had been a default Wine made by my MIL, her mother & family. It had become a family tradition to brew a "Grape Wine alias Munthiri Wine" when there is a call for a festival or a function at home. My MIL had brewed a fresh batch of Beetroot Wine this year and yet to try that too. Years back, when I got a classic recipe collection of 100 Wines, made me try a few other variations and I am still trying out new homemade Wines from the collection. 

 

    Homemade Grape Wine & Rich Fruit Cake is a default when it comes to a family function or a festival in our family. So always they brew Wines far ahead of a celebration. But instances of celebrations pop out suddenly & time becomes a constraint. Then, I have seen the ladies running helter-skelter when the proposed Wine had not matured or didn't taste as expected. To blurt out the fact, just the day before my SIL's engagement, my MIL & her sister trios found that the Wine had not matured and didn't have the required peppiness in it. The solutions or at least to make it up to taste like wine rather than a Grape Juice was falling out of nowhere that the suggestions to add Coca Cola to Brandy lined up the suit. I was awestruck by the ideas that I moved out of the place not wanting to be an accomplice for the crime. Finally & to my relief, I found that they had sourced out Grape Wines from Diana Aunty who is popular for her homemade wines in our circle. So are the stories behind all homemade wines.  

 

    When you have ample of time & patience and if you can plan it ahead, then Homemade Wines are the best when you are toasting a Family Party. All the more you can even store it for a long time. Matured Wines have a longer shelf life. So here are a few Homemade Wines from my repertoire and sure you can see a few more in the coming years. All of these Homemade Wines use simple Wine Making technique even a beginner can follow and all the more you wouldn't require any special equipment or utensils for the purpose. 

 

    Also, I couldn't source Campden Tablets and have been sterilizing the water & the Jars perfectly for winemaking & storing purposes. If you can get hold of Campden Tablets, don’t forget to add a few Campden tablets to all the recipes. These are used as water sterilizer, just drop a couple of crushed tablets into the water, and you’re good to go.

 

    So here I am with a few of my best homemade Wines repeatedly made and stored for years at home. And let's raise the glass and toast for the New Year, for a new beginning and a more auspicious 2021. Any excuse is good enough when it comes to drinking wine. 

 

     So, let's enjoy making Wines at home & Let's enjoy our own wines with pride.

   

     Now enjoy the list!

 

 

HOMEMADE WINE RECIPES

 
HOMEMADE WINE RECIPES
HOMEMADE WINES

  • Grape Wine

  • Raisin Wine

  • Banana Wine

  • Ginger Wine

  • Ginger Ale


Grape Wine: The Most Popular Wine

 

HOMEMADE WINES
GRAPE WINE

 

    Grape wine is famous. It is loved all over the world and can be literally found anywhere! 

It seems as though when we think of home winemaking, we think of grapes. Walk into your local liquor store. The racks are filled with countless wines produced from Pinot Noir, Zinfandel, Cabernet and other notable grapes.

 

    So why should you brew your own? Well… just for the fun of it! Whether the grapes come from the local vineyard or your own backyard, you can make impressive grape wines with remarkable flavour, body and character – tremendous homemade wines that are worthy of recognition by friends and family. And above all, you can create these bottles of wine for a fraction of what they would cost you at the store. 

 

Raisin Wine: Delicious and Versatile

 

    

HOMEMADE WINES

RAISIN WINE

  

    A very simple recipe for an old-fashioned wine made out of Raisins. The better the raisin, the better the wine! In the making of fruit wines, raisins are often used to add body to the wine. Dark Raisins will make a dark, somewhat brownish wine. White or golden raisins will make white or golden wine. This is a simple Raisin Wine recipe with simple home-made winemaking technique, but the results are really awesome.

 

This the best wine I have ever made.

 


Banana Wine: A Drink that will Surprise Everyone

 

HOMEMADE WINES

BANANA WINE


    We know it might sound odd, but banana wine exists. And it is delicious. Surprise your guests with this homemade Banana Wine recipe. Banana winemaking is no more difficult than making wines from Grapes. The basic process is the same, given to the same aspects as when preparing Grape Wine. But patience is much appreciated while brewing this wonderful homemade Banana Wine, as it takes a bit of a long time to get a clear looking Wine.

 


Ginger Wine: Easy to Make, Easier to Drink

 

    

HOMEMADE WINES

GINGER WINE


  

    Ginger Wine is something quite warming, with a wonderful aroma, soothing and satisfying flavour. Fresh Ginger Roots give a wonderful aroma to the Wine along with a note of Spiciness from the dry chillies added to the Wine. Some recipes even call for adding Raisins and Yeast, but this ginger Recipe is prepared without adding Yeast. Also adding Caramelized Sugar to the Ginger Wine gives a fullness with a slight bitter note and yields a wonderful colour to the Wine.

 

 

 

Ginger Ale: Not so much of a Wine

 

HOMEMADE WINES
GINGER ALE


 

    Though not a Wine, this Ginger Ale Recipe is a combination of Homemade Ginger Wine which yields a naturally fermented and fizzy Ginger Ale. For a total non-alcoholic fix, I have also added a recipe of Ginger Ale with homemade Ginger Syrup. A refreshing and rejuvenating drink. A simple recipe which is surprisingly easy to make at home. Ginger Ale is nothing but a mixture of Ginger Syrup, Carbonated Water, Sweetener, and it has added flavours from Lemon/Orange. Within no time you can get hold of one of the most refreshing drinks - Sweet, spicy and slightly tart with a citrusy note.

 


HOMEMADE WINE RECIPES
HOMEMADE WINES


These are a few of my best Homemade Wines repeatedly made and stored for years at home. And let's raise the glass and toast for the New Year, for a new beginning and a more auspicious 2021. Any excuse is good enough when it comes to drinking wine, especially HOMEMADE WINES!!!

 

    

     So, let's enjoy making Wines at home 

                                & 

     Let's enjoy our own wines with pride.


 

Wishing You all a HAPPY NEW YEAR 2021!!!

 

  

 SM


COCKTAILS & MOCKTAILS
Piña Colada

    I am a big fan of  Piña Colada, whatsoever Pineapple & Coconut always has a special place in my taste buds.  But it is not my forte when it is a Cocktail, what I love is its non-alcoholic counterpart Virgin Piña Colada. When my husband got a bottle of Malibu, a coconut flavoured liqueur which is literally a flavoured Rum, I was eager enough to mix up a Cocktail out if. A simple Cocktail with Pineapple Juice, Malibu and Coconut Cream. This is a simple 3-ingredient Piña Colada, a Cocktail which can be fixed within in no time.  Quick and easy to make, no added sweeteners, and it’s as refreshing and delicious as ever. 

    Piña Colada - A simple Cocktail recipe, creamy, refreshing with a punch of Coconut Liqueur in it. Traditional recipes call for adding Rum in it & I have added Coconut flavoured Rum, Malibu for the punch. It's a sip of paradise in every glass which will surely help you dream yourself sitting under a shady palm tree on a beach, relaxing to the monotonous sound of the waves. An absolute sneak-in for a party -  Pina Colada a wonderful Cocktail, so rich and tasty.


     This  Piña Colada is one of the easiest drink you can ever make.  It’s literally few chunks of Pineapple and cream of Coconut (Coconut Milk) & a dash of Malibu, distinct and uniquely flavoured ingredients when combined together that they complement with each other so perfectly. Throw the ingredients into a blender along with few ice cubes, blend it up into a smooth, rich and creamy drink. Piña Coladas can be made either blended or shaken with ice.  Both are delicious, but I prefer the slushier blended version.  The traditional Piña Colada is garnished with either a Pineapple Wedge, a Maraschino Cherry, or both. Follow your whims and fancy to garnish your Piña Colada, add a small paper umbrella to make it look fancier.


      Piña Colada is a Spanish word which means "Strained Pineapple". It was created in Puerto Rico in the 1950s.  It has actually been the national drink of Puerto Rico since 1978!  The Traditional Piña Colada Cocktail is made with Rum, Cream of Coconut, and freshly strained Pineapple Juice. Rum gives a distinct taste and flavour to the drink.  But if you are for a non-alcoholic version then you can simply skip the Rum & convert it into Virgin Piña Colada, a simple Mocktail recipe.  This is for the ones who want to skip the booze.
    

For more COCKTAILS & MOCKTAILS, Click here...

 

Recipe Type - Cocktail
Difficulty - Easy
Serves - 2
Author - SM  

Preparation Time - 15 - 20 Minutes.


For more JUICES, DRINKS & SMOOTHIES, Click here...

 

HOW TO MAKE PINA COLADA - COCKTAIL RECIPE

 
COCKTAILS & MOCKTAILS
Piña Colada

INGREDIENTS:

For Pineapple Juice: 

Fresh Pineapple -  Few Chunks
Sugar - 5-6 Tspns.
Water - 1/2 Cup

For  Piña Colada:

Fresh Pineapple Juice - 120 ml
Malibu Rum - 120 ml
Cream of Coconut/Fresh Coconut Milk - 60 ml
Ice Cubes - few

To Garnish:

Pineapple Wedge(Optional)
Maraschino Cherries(Optional)

To Decorate:

Small Paper Umbrellas(Optional)


METHOD:

For Pineapple Juice: 

  • Add few chunks of Fresh Pineapple along with Sugar and Water in a blender.
  • Blend the ingredients until well combined.
  • Strain the Pineapple Juice and keep it aside.

For Piña Colada:

  • Pour the Coconut Rum(Malibu), Pineapple Juice, Cream of Coconut along with ice cubes into a blender.
  • Blend the ingredients until smooth, creamy and well combined.
  • Pour the Piña Colada into serving glasses.
  • Garnish the Piña Colada with a Pineapple Wedge and top the drink with a Maraschino Cherry. 
  • Served chilled, immediately.

COCKTAILS & MOCKTAILS
Piña Colada
 

NOTES:

  • Grinding the ice cubes with the Rum, Pineapple juice and Cream of Coconut yields a perfectly chilled and thick Piña Colada.
  • Can substitute Sugar with Honey.
  • Adjust the amount of Sugar/Honey to suit your taste preference.
  • Can substitute Cream of Coconut with fresh home-made thick Coconut Milk.

EGGLESS CAKE
EGGLESS TUTTI FRUTTI CAKE


 

    Yet another Eggless Cake, which can brighten up the Season if you are in search of Eggless, Butterless Cakes. A simple yet decadent cake, with colourful candied Raw Papayas aliasTutti Fruttis. My love for these tiny bits of colourful candied fruits has followed me since my childhood. Our neighbourhood bakeries sold loads of baked goodies with these Tutti Frutti that it has become so synonymous to baking for me. They were in each & everything sold in those Bakeries - Right from a Rusk, Bread, Bun, Coconut Bun, Cakes, Topped as a garnish on icings, etc., & etc.,

 

    Most of the Cakes sold in the name of Fruit Cakes in our neighbourhood Bakeries had loads of Tutti Frutti in it. And they always sold a cake in the name of Tutti Frutti Cake, a simpler version of the former. Walking by the neighbourhood bakery meant seeing a Tutti Frutti cake on display. So when I made Tutti Fruttis at home, I wanted to recreate the old-fashioned Tutti Frutti Cake reminiscent of a carefree childhood. But as ever, I couldn’t resist twisting the recipe with my latest addiction for Eggless Cakes. So instead of the traditional version, this is an Eggless & Butterless Tutti Frutti Cake with Orange Liqueur in it. I used 1/2 a Cup of Cointreau(Orange Liqueur) in this Cake for the mild booziness & it comes with a citrusy note of Orange. This Tutti Frutti Cake was a cornucopia of flavours & colours, and it got over in no time.

 

    This Eggless Butterless Tutti Frutti Cake is utterly moist, fluffy, soft and above all, it can be whipped up within no time. A simple & foolproof Cake and suits well to be served for the upcoming festive season too. You can add it to your Christmas Goodies along with the all-time favourite & the most traditional Rich Fruit Cake or the Light Fruit Cake.

 

    Tutti Frutti means mixed candied fruits. It’s a confectionery made with the flavours of different fruits. But in India, it’s made with raw papaya mixed with artificial flavouring & colouring. These homemade Tutti Fruttis are way far easier to make. They are like little delicious gems that brighten up the cake & also compliment well with other flavours beautifully! This Cake tasted too good with the Orange Liqueur in it. If you do not prefer to add alcohol in this cake, then substitute Orange Liqueur with fresh Orange Juice, or avoid adding Orange Liqueur or Orange Juice. Make it simpler, with just the Tutti Frutti. A hint of Orange/Lemon Zest along with these Tutti Frutti works like a charm in this Eggless Tutti Frutti Cake.

 

    While adding Candied Fruits in a cake, there is a simple trick which you have to keep in mind while adding the tutti-frutti to the batter. Toss them with a bit of flour until each Tutti Frutti is well-coated well with the flour. This trick prevents them from sinking to the bottom. Then fold in the flour-dusted Tutti Fruttis into the batter. Again, I most important point to remember - do it gently and don’t overmix. These Eggless, Butterless Cakes doesn’t need overzealous mixing.

 

For more CAKE RECIPES, Click here...


Recipe Type - Cake, Dessert

Difficulty - Medium

Yields - 1 Medium Sized Cake

Author - SM


Preparation Time - 20 - 30 Minutes

Cooking Time - 45-50 Minutes

 

For more EGGLESS CAKE RECIPES, Click here...

 

 

HOW TO MAKE EGGLESS TUTTI FRUTTI CAKE

 

 

EGGLESS CAKE
EGGLESS TUTTI FRUTTI CAKE



INGREDIENTS:


For Tutti Frutti Cake Batter:

 

Curd/Yogurt - 1 Cup (270 Gms)

Sugar - 1 Cup (240 Gms)

Vegetable Oil - 1/2 Cup (110 Gms)

Vanilla Extract - 1 Tspn

Orange Liquer(Cointreau) - 1/2 Cup

Orange/Lemon Zest - 1 Tbspn

Tutti Frutti - 3/4 Cup

All-purpose Flour - 2 Cups (340 Gms)

Baking Soda - 1/8 Tspn

Baking Powder - 1 Tspn

Salt - a Pinch

Water - 4 Tbspn

 

For a detailed recipe on HOW TO MAKE TUTTI FRUTTI, Click here...





EGGLESS CAKE
EGGLESS TUTTI FRUTTI CAKE


METHOD:

 

For Eggless Tutti Frutti Cake Batter:

 

  • Sieve All-purpose Flour along with Baking Soda, Baking Powder & Salt once and keep it aside.
  • In a large bowl, combine Curd/Yogurt, Sugar & Oil.
  • Whisk it using a hand beater or a wire whisk until sugar dissolves. 
  • Beat all the above ingredients using a hand whisk or an electric beater. 
  • Just beat until the sugar dissolves, do not overbeat.
  • Dust the Tutti Frutti with a bit of All-purpose Flour & toss them until each piece is well-coated with the flour. 
  • Now add the Flour mixture alternated with Orange Liqueur/Orange Juice in two or three batches.
  • Then fold in the flour-dusted Tutti Fruttis into the batter. 
  • Add in the Orange/Lemon Zest.
  • Gently fold it up using a spatula.
  • Fold all the ingredients until well combined.
  • Pour in 4 Tbspns of Water and fold it again until well combined.
  • Keep the batter aside.


For Eggless Tutti Frutti Cake:

 

  • Preheat the oven at 180 Degree Celsius for about 10-15 Minutes.
  • Grease the Cake Tin and dust them up with the Flour. 
  • Line the greased Cake Tin with Baking/Parchment Paper.
  • Pour in the Orange Cake Batter into the tin.
  • Let the Cake batter spread-out naturally.
  • Once all the batter is poured into the Cake Tin, gently hit the Cake Tin to settle(even-up) the batter.
  • Bake the cake in the preheated oven at the centre rack at 180 Degree Celsius for about 45 -50 minutes or until the skewers come out clean.
  • Let the Tutti Frutti Cake cool in the Cake Tin on a rack.
  • Remove the Eggless Tutti Frutti Cake from the pan carefully and peel off the baking paper.
  • Cut the Tutti Frutti Cake into the desired shape and store it in an airtight box.
  • When stored properly, it lasts up to 3-4 days @ room temperature.

 

For Longer Shelf Life:

 

  • Wrap it in plastic wrap and refrigerate the Cake. Can be refrigerated up to a week.
  • Before serving, remove them from the plastic wrap and serve once it reaches the room temperature.


EGGLESS CAKE
EGGLESS TUTTI FRUTTI CAKE


NOTES:

 

  • For easy removal, ensure there is an inch of baking paper (parchment paper) overhanging the edge of the baking pan.
  • For the best tasting vanilla cake, stick to flavourless vegetable oil. In my opinion, Sunflower Oil/Canola Oil works best.
  • Be careful not to over mix the batter.   Otherwise, the cake will become dense and heavy.
  • This is a mildly sweet cake, Can adjust the amount of sugar to suit your preference. 
  • I have used 3/4 Cup of homemade Tutti Frutti in this recipe, Can add more or less to suit your preference. 
  • I have used 1/2 Cup of Orange Liqueur(Cointreau) in this recipe.
  • This Tutti Frutti Cake was rich with Orange Flavour.
  • Can substitute Orange Liqueur(Cointreau) with Orange Juice.
  • There is no need to add sugar & water while making fresh Orange Juice.
  • Do not over-bake the cake, as it continues to cook in the pan as it cools.
  • Adjust the baking time according to your oven settings.


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Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.

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AROUND THE WORLD BAKING BEVERAGES BIRIYANI & PULAO BREAKFAST CURRIES DESSERTS FROM GODS OWN COUNTRY From My Family's Kitchen - Heirloom Recipes GLOSSARY HOW TO... KERALA PALAHARAM KONGU CUISINE KUIH MUIH MALAYSIAN CUISINE MIDDLE EASTERN CUISINE Manvasanai - Flavours from Tamil Soil PICKLES RICE DISHES ROTIS SADHYA SNACKS & SAVOURIES SOUPS SPICE POWDERS TIFFIN ITEMS VIRUNDHU WINES eBook
Ebook - What I Cook - For Onam

Ebook - “What I Cook - For Onam”

Amazon.com/dp/B0CGPVY6J3

Indulge in Kerala’s Culinary Heritage: Traditional Onam Sadhya Recipes, with Expert Serving Tips! Celebrate Onam the authentic way! Discover 25 timeless Kerala Sadya recipes in my ebook. From avial to payasam, bring home the flavours of tradition. Available now on Amazon!

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