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Fusion food is the flavor of the upcoming Diwali Season while I am seeing tons and tons of fusion dessert recipes there are very few savory ones which you can enjoy guilt free. While I made the usual Diwali snacks in my home this year I know that after this whole week of Diwali I will be looking to eat something which is not sweet or fried. I'll be honest this recipe was the most easiest and a successful experiment in one go. So let me tell me how I came up with it, I was too lazy to do some groceries in past week and so I had very few things left in the fridge as I craved for some wholesome brunch over the weekend. I remembered I had few black beans boiled in the fridge so I thought of reaching out for eggs and make mexican eggs but to my surprise I was out of eggs as well. So I opened up my pantry to see what else can be made with beans and saw some Poha and it immediately clicked. MEXICAN POHA is the way to go and with the upcoming Diwali season this would be a perfect savory snack to serve to family and friends. I know you must get the same feeling as me after eating tons and tons of sweets and fried food during this time so here comes this recipe to your rescue. It's super simple it's a combination of Mexico meets Gujarat. The flavor of Mexican Rice in Gujarati Poha will just blow your mind and you'll be surprised how amazing it tastes. I haven't put any fancy ingredients in it just plain and simple veggies and mexican seasonings and lots of lime and cilantro. So if you are bored of same old recipes and want to try something new try this MEXICAN POHA and while you do that don't forget to post them on INSTAGRAM and tag me @spicendiced. So here is the list of the ingredients a quick step by step for this super simple and delish MEXICAN POHA. *************************************** PREP TIME: 15 MINS COOK TIME : 10 MINS SERVES: 4 *************************************** 5 cups Poha (Washed & Soaked dry)
1 cup Black Beans 1.5 cups finely chopped red onion, green & red bell pepper 1 Jalapeno finely chopped or 3-4 small green chilies 2 Tablespoons Taco Seasoning 1/2 Teaspoon Garlic powder 1/2 Teaspoon Cumin powder 1/2 Teaspoon Oregano 1/4 Teaspoon Smoked Paprika 1/2 Teaspoon turmeric Powder Salt to taste 4-5 Tablespoon Olive oil 1 lime juice handful of chopped Cilantro leaves 1/2 cup water
Step 1: Wash Poha a couple of times with warm water till water runs clean and then place them in a colander to drain out all the access water. They should be dry like drained rice. Step 2: In a pan add oil and let it heat up a bit, add in your finely chopped onions, bell peppers and jalapeno till its semicooked. Step 3: Add in your black beans and mix well. Add in your dry spices along with turmeric powder and salt and add in 1/2 cup water and mix well. Step 4 : Cover and cook for 4-5 mins on low heat and then once the water is dried out from beans add in your poha and lime juice and lots of cilantro. Step 5: Mix everything well till poha is nicely mixed with all the spices and beans and then turn off gas and then serve hot. Feel free to add in more jalapenos for spicier version and also the dry spices I used are according to my taste you can add or subtract to your liking. Enjoy and click below for step by step pictures. #spicendiced #fusionrecipes #indianrecipes #easyrecipes #mexicanpoha #indianfood #mexicanfood

Festival season is upon as Navratri has already begun, following would be Karva Chauth, Diwali, Thanks Giving and then Christmas. I love this time of the year as being multi cultural I get to celebrate all the festivals and cook delicious recipes for all of them. Let's talk more about Navratri- the festival celebrated for nine days by worshiping the nine forms of GODDESS SHAKTI where we offer our prayers and some of us also observe fast. Observing fasts during these nine days is tough as we only eat certain foods by avoiding eating the regular foods. Vrat ka khana or fasting food consists of several fruits, vegetables and few grains. One of the most commonly used item is SABUDANA (TAPIOCA PEARLS) which is a starch extracted from the storage roots of the cassava plant. Fasting foods and rituals varies from region to region in India, being from the western region of India which is Gujarat there are certain recipes which are commonly made during this time. SABUDANA VADA is one of them as they are super duper easy to make and they make a good change in the menu for these nine days. This recipe I made is with all the ingredients allowed to eat during the Navratri fasts such as sendha namak (rock salt), sabudana , peanuts, ginger, green chilies, black salt, lemon juice, sugar, cilantro, cumin seeds and potatoes. It is very important to SOAK THE SABUDANA for 5-6 hours and then wash them properly and dry it overnight. So it may need some patience and you can do this step one day ahead and enjoy it the next day. Many people avoid eating deep fried foods during these days you can easily switch from deep frying to shallow frying or just use an APPAM PAN to make this with less oil. So fasting or not you can add this recipe to your tea time snack or appetizers and enjoy it any time of the year. You can also add regular salt and skip the corn starch or substitute it with potato starch and make it for your fasting food as well. However we are almost at the end of the Navratri and with Ashtami celebrations by tomorrow you can enjoy this delicacy at any time. So without further ado here is the quick list of ingredients and step by step on how to make this yummy recipe called SABUDANA VADA. ************************************** PREP TIME : Soak 5-6 hrs & dry overnight COOK TIME : 40-45 Mins SERVES : Makes 30-32 Vadas ************************************** INGREDIENTS: 2 Cups Sabudana 3 Medium Potatoes (boiled & mashed) 1 1/2 cups skinless Peanuts (dry roasted & crushed ) 3 pieces ginger (about 1 inch piece each) 8-10 small green chilies 1/2 cup fresh chopped cilantro 2 teaspoons Cumin seeds 2 Tablespoons sugar 3 Tablespoons lemon juice Rock Salt to taste (add regular if not fasting) 1/2 teaspoon Black Salt 3 teaspoons Corn Starch (add potato starch if fasting) 1/4 teaspoons baking powder Oil for deep frying STEP 1: Soak the sabudana for 5-6 hours, rinse couple of times till water runs clean and then place them in a colander and cover it with paper towel and let them dry overnight. STEP 2: Take the ginger and green chilies and crush them fine. Take the raw skinless peanuts dry roast them till lightly brown and let them come to room temperature. Crush the peanuts into medium to coarse powder like with some small chunks. STEP 3: Take a large mixing bowl and add the mashed potatoes add green chili and ginger mixture and mix well. STEP 4: Add the soaked and dried sabudana and rest of the ingredients which are crushed peanuts, lemon juice, sugar, rock salt and black salt, cumin seeds, cilantro, baking powder and corn starch. STEP 5: Using your hands mix well till all the ingredients are nicely incorporated. STEP 6: Heat oil in a deep pan and on the side grease your hands with some room temperature oil and take a large spoonful mixture and roll it into a ball like and gently press it to flatten just a bit. Make sure the edges are smoothed so roll the mixture in your hands a couple of times so it holds its shape in oil. STEP 7: Make equal sized vadas till all the mixture is used and you can place them on an oil greased plate. Once the oil is heated carefully slide 3-4 vadas into it and then keep the flame on medium high and let it cook for a bit before you try to touch them. STEP 8: Once you see the vadas browning that's when you start to move them around and let it brown properly on all sides and then drain the oil and take them out in a bowl. STEP 9: You can place a paper towel to soak the access oil from the vadas and then once you fry all the vadas serve them with cilantro chutney without garlic and enjoy. Happy Navratri, Happy Ashatami and Happy Dusshera to everyone celebrating. Slide below for step by step pictures. #sabudanavada #navratrifast #fastingfood #navratrirecipes #easyrecipes #sabudanarecipes #spicendiced #gujaratifood #gujaratirecipes

Hello Everyone !!! Presenting to you the most frequently made recipe in my kitchen which is loved by everyone- MATAR PANEER. Growing up I was a really really picky eater and I hated to eat all kinds of curries so when I started cooking I decided to revive all my family recipes with my own twists and taste that helped me love all kinds of veggies. The key to making a banging matar paneer is picking the freshest ingredients. I always use the fresh matar(green peas) and the most red and juiciest tomatoes which gives the perfect taste to this curry. You can also use frozen green peas, but I would recommend using the fresh ones for more authentic taste. Green peas are usually available at most grocery stores and so I grab a whole lot and them peel and freeze them for up-to 4-5 weeks and use them whenever I need them for this recipe. You can also do the same just peel the fresh peas put them in the zip locks with out washing them and freeze it. When you want to use the green peas just soak them in hot water for 5-6 mins and them blanch them in ice water to preserve their color. Another most important ingredient in this recipe that will bring a flavor boost are the CASHEWS . Adding cashews will bring the desired creaminess in this gravy and would mellow down the sourness from the tomatoes. You can also use some heavy cream in the end if you are allergic to cashews or don't like the taste. I also like to finely grind my onions and tomatoes which gives the silky smooth texture to this gravy. This recipe is also kids friendly if you are trying to introduce them to more INDIAN flavors and you can easily lessen the spice levels for them. Last but not the least the most important ingredient in this recipe is the PANEER, you can make your own paneer which is fresh and more soft. However the store bought MALAI PANEER from NANAK BRAND will also work great with this recipe. DO NOT fry the paneer as it will become rubbery and chewy instead just let the paneer sit at room temp for sometime and cut it into bite size pieces for the best taste. I apologize in advance for not being able to take pictures of the process but I promise I will list all the steps one by one for making it an easy process. So note down the below ingredients and the recipe and make this amazing and delectable MATAR PANEER for you and your loved today. Bon Appetit !!!!! *********************************** PREP TIME: 20 MINS COOK TIME: 25 MINS SERVES: 4 *********************************** Ingredients: 2 Cups Fresh Matar (green Peas) 1 Large Red Onion 10-12 Cashews 3-4 Green Chilies (add less for less spice) 4-5 Medium Red Tomatoes (pick the red & soft tomatoes) 1 tablespoon Ginger Garlic Paste 1 12 oz Paneer cubed bite sized 2 Teaspoons Kashmiri Red Chili Powder 1 Teaspoon Turmeric Powder 2 Tablespoons Coriander-Cumin powder (dhana-jeeru) 1 Teaspoon Garam Masala (add less for less spice) 1 Tablespoon Kitchen King Masala 1 Bayleaf Salt to taste 1 Teaspoon Sugar (optional) 4-5 Tablespoon Heavy Cream (optional) For Tempering: 1 Teaspoon Cumin Seeds 1 Teaspoon Methi( yellow fenugreek Powder) Optional 1/4 Teaspoon Hing (asafoetida) 7-8 Tablespoons Oil 1-2 tablespoons Ghee to add on top Fresh cilantro to garnish STEP 1: Gather all the ingredients and start by grinding the onion and make into onion paste by adding some water and set aside. Take your peas wash them 2-3 times and throw them into hot water for 5-6 minutes and them transfer them to ice water to prevent their green color. Take out and rinse all the water out and set aside in a bowl or strainer. STEP 2: Add tomatoes, green chilies and cashews into your blender add some water and finely grind these by making it into a tomato paste as well. STEP 3: Take a deep pan and add in your oil and let it heat up on medium flame and then add in your cumin seeds let it crackle, add in your methi powder and hing and stir 2-3 times. STEP 4: Keep the heat on medium and add in your ginger garlic paste and saute till golden brown and add in your onion paste and bay leaf. Saute for another 4-5 minutes till the onions turn golden brown - you can add pinch of salt to make this process faster. STEP 5: Once the onions are brown add in your tomato cashew and green chili paste and cover and cook till you see oil oozing out from all sides (will take about 4-5 Mins). Keep the flame on low to medium and stir in between so the gravy is not sticking to the bottom of the pan. STEP 6: Once the gravy is cooked add in your dry spices and then cook for another 2-3 mins till all the spices are nicely mixed. Add in some salt to taste at this point to balance the gravy. Give it taste and feel free to add in more spices if you like and if you feel the gravy is too sour add in like a teaspoon of sugar if you like, you can also add in some heavy cream like 4-5 tablespoons if you do not like the sugar taste. STEP 7: Add in your PANEER and mix well and saute for another 2-3 mins on low. Now add in your green peas at this point and mix well. Add in some ghee and Cook for another 2-3 mins and add some water to make the gravy to your liking. You can make it thick or thin as you like. I add about 1/2 cup water and then let it simmer for another 4-5 mins and done.

GARNISH with some fresh cilantro and serve with hot rotis, parathas, naan, puris or some jeera rice. ENJOY. #matarpaneer #spicendiced #greenpeascurry #easyrecipes #matarpaneerrecipe #indiancurryrecipes

Beginning of fall season means bringing the cozy on in your home decor, lighting up the candles and relaxing by the fire place. So why not bring the cozy in the food too by getting a nice and hot bowl of some CHICKEN TACO SOUP without spending much time in the kitchen. I have been really focusing on my health and wellness since past month and hence you see less recipe posts here, also its so hard to keep motivated being a food blogger and seeing all beautiful creations from my fellow ones. So I thought why not share the healthy recipes too that I am making these days and you all can savor some of them with me. So I am creating this new category for soups and salads and I'll be posting stuff here as I keep making things. The idea and inspiration behind this soup came from my BFF who had just made a simple TACO SOUP for her son which was packed with lots of veggies and just some TACO seasoning. So I came home and then I decided to improvise on it and make it into a protein packed dinner for moi, and that's how I ended up making this CHICKEN TACO SOUP. It's nothing fancy and you'll have all the ingredients in your pantry to pull this off and bonus you won't have to spend long hours in your kitchen to make this. You can just throw everything in your INSTANT POT and if you don't have one don't worry you can use to heavy bottom pan and simmer it on low till the chicken pieces are cooked and soup thickens. This soup tastes just like eating a Mexican fiesta in your mouth and if you are a vegetarian you can skip the chicken and make it with just the veggies and it would taste equally amazing. So without wasting further time below is the list of all the ingredients and a STEP BY STEP for making this yummylicious CHICKEN TACO SOUP..... ******************************* PREP TIME: 15 Mins COOK TIME: 40-45 Mins SERVES: 4-6 ******************************** Ingredients: 1 Large Chicken Breast (washed & cubed bite size) 1 Medium red onion finely chopped 2 cups Red & green bell pepper finely chopped 1 15.5 OZ can black beans (rinsed & drained) 1 15.25 OZ can corn kernels (rinsed & drained) 2 Medium tomatoes finely chopped 2 Jalapenos ( deseeded finely chopped) 2 -3 cups Vegetable broth (add same amount of water with 1.5 tablespoon corn starch if you do not have vegetable broth-however I recommend using vegetable broth for more flavor. The broth I used is from Trader Joes) 1 cup finely chopped cilantro 4-5 Tablespoon Olive oil 2-3 Tablespoon Taco Seasoning 1.5 teaspoon Garlic Powder 1.5 teaspoon Onion Powder 1.5 teaspoon cumin powder 1/4 teaspoon smoked paprika 1 teaspoon oregano 1/2 red chili flakes (optional - add if you like spice in your soup) salt to taste (if required- I didn't add any) STEP 1: Wash and cube the chicken breast into small bite sized pieces and set aside. Also wash and rinse the Corn Kernels and Black Beans from the can and set aside in a strainer for them to dry out. STEP 2: Chop the onion, tomatoes, jalapenos & bell peppers and keep aside and gather all the dry spices in one small bowl. STEP 3: Take the instant pot and turn on the saute mode on and then add in your olive oil and let it warm up a bit. STEP 4: Once the oil is warm add in your onions, bell peppers and jalapenos and saute for 4-5 mins on high till they are little soft. STEP 5: Add in your chicken cubes and saute for another 4-5 mins till the chicken pieces are little done as well (skip this step if you are not using chicken) STEP 6: Add in your chopped tomatoes, corn kernels, black beans followed by all dry spices and vegetable broth (adding the broth will give more flavor to your soup as oppose to water) STEP 7: Add in your chopped cilantro and mix well and turn the Instant pot on pressure cook mode on. Set the time to 40-45 Mins and pressure cook on low. Let the steam release naturally and there the soup is done. Serve with some nice thin tortilla strips and a dollop of sour cream and garnish with some extra cilantro or scallions if you wish. Below is the STEP BY STEP process so slide for the pictures. Bon Appetit !!!!! #chickentacosoup #tacosoup #chickensoup #fallweather #winterfoods #easyrecipes #healthyrecipes #spicendiced

Well does this recipe even need an introduction??? I guess not as everyone knows this is something we GUJJUS (GUJARATIS) can eat in our sleep. METHI (GREEN FENUGREEK) THEPLA is one of most commonly made recipe in all GUJJU households including mine. Savoring it as a breakfast or snack in the afternoon with hot cup of tea, or packed along with some ACHAR (PICKLE) in long journeys , these were also frequent in my lunch box at school while growing up. Me and my husband are both ardent lovers of these and they are made frequently in my home and my son has carried after our gujju taste buds as he loves eating this with dahi(curd). I am so glad he picks up theplas before pizzas as it makes my job easier to cook the same food for all of us and moreover he gets his dose of INDIAN HOMEMADE FOOD which calms my Indian mom's soul. So for people who might not know INDIAN cuisine these METHI THEPLAS can be described as flat breads made with fresh fenugreek leaves, wheat flour and lots of spices fresh and dry to enhance the flavor to make it into a mouth watering delight. These THEPLAS can also be made in several other ways like for example you can add FRESH SPINACH instead of METHI and make it SPINACH THEPLAS or avoid the greens all together and just add dry spices and make it into MASALA THEPLAS and try even more variations according to your taste. Not only this alot of people also add BESAN (GRAM FLOUR), BAJRI (MILLET FLOUR) which gives this recipe a different twist. This particular recipe has been made in my home since I was a child, its a perfect Gujarati dish and I have carefully measured all the ingredients which will give you that perfect sweet & sour taste combined which Gujarati cuisine offers. It's the most basic recipe and almost each INDIAN Kitchen would have these staples and if not then the ingredients are easily available at all Indian Grocery Stores. I would recommend to use the FRESH METHI LEAVES as they are the heart and soul for these theplas and nothing else can bring more authenticity to this recipe as them. I have also tried to take as many pictures for this to show you all each step so it's easier for you to relate to it and try it on your own. So without a further ado here is list of all the ingredients and a step by step recipe for my METHI THEPLA. SLIDE at the very bottom for all the pictures. ENJOY !!!! ************************** PREP TIME: 30 MINS COOK TIME: 30- 45 MINS SERVES- About 15 Theplas ************************** 4 cups Whole Wheat Flour 2 Bunches Fresh Methi leaves (fenugreek leaves) 1 Tablespoon Red Chili Powder 1 Tablespoon Coriander Cumin Powder 1 Teaspoon Turmeric Powder Salt to Taste 1 Teaspoon Ajwain (carrom seeds) 2 Tablespoon Sesame Seeds 2 Tablespoon Ginger Garlic Green chilies paste (see pics) (2 1 inch piece ginger, 5 cloves garlic, 10-12 small green chilies grind into fine paste) 2 Tablespoon Sugar 1.5 Tablespoon Lemon Juice 2 Tablespoon Oil 1/2 cup water 1/3 cup yogurt (add less if you want hard dough to roll) NOTE: I add yogurt to this recipe which gives it a nice flavor but if you are not a fan of yogurt than you can skip it and add in about 1 cup and little more water to bind the dough to the hard or soft consistency you like. Just remember to add the water little by little as you keep kneading. Don't add all the water at once. STEP 1: First would be cleaning your methi leaves, methi leaves tend to have a lot of sand and dirt so carefully pick out all the leaves from 2 bunches of methi , don't pick the stems only the leaves and then place them into a bowl and soak it in water for about 5-6 minutes. Discard the stems. STEP 2: Carefully take out all the methi leaves from the top and place them in a strainer or a bowl. You'll see all the dirt and sand have subsided in water, throw this water out. Carefully wash your methi leaves in a strainer 2-3 times and roughly chop them a couple times and set aside. STEP 3: Take a big mixing bowl and add in your whole wheat flour, red chili powder, coriander cumin powder, salt, turmeric powder, ajwain & sesame seeds, ginger garlic green chili paste, yogurt, sugar, lemon juice, oil and methi leaves. STEP 4: (fun step) Now using your hand mix everything well till everything is nicely incorporated together and the dough starts to come along. keep kneading and slowly add water little by little till all the dough comes along and you get a nice firm dough.REMEMBER you have added yogurt so no need to add more water just keep kneading and your dough will become tighter and will come together. If you feel its still dry then add oil and then knead again do not add more water or else your dough will become really soft and you wont be able to roll it smoothly. Now add about 1-2 tablespoons oil once the dough is formed and then knead it for about 2-3 minutes and cover and set aside for 15 mins. STEP 5: After 15 mins open the cover from the bowl and just knead it again for about a minute and then Make about golf ball sized portions by slowly rolling it with your two hands and then press it to make it flat like a small patty. Repeat the process tiill all the dough is used or the amount of theplas you want to make. You can choose to keep the thickness of theplas to your liking, bigger sized portions will result into bigger theplas and smaller portions will make smaller theplas. STEP 6: Take some whole wheat flour in a deep dish or bowl and keep on side of your rolling surface, then take one thepla patty and cover it with whole wheat flour on both sides and then begin to roll to your desired size on your rolling surface. STEP 7: Take a flat pan and let it heat on medium heat. Once heated place the rolled thepla and let it cook till you see bubbles coming up and then flip and let it cook till you see light brown spots at the bottom just like you make rotis. Then add some oil on top side and then flip with the help of a spatula and gently pressing on all sides cook till you see light brown spots on the theplas on both sides and then carefully slide it out of the pan with spatula. You can prep one dish with a paper napkin or parchment paper and keep the thepla on them and repeat the process till you are done with all the theplas. ENJOY it with ACHAR(PICKLE) or some Dahi (yogurt) and then thank me later !!! SLIDE BELOW FOR PICS. BON APPETIT !!!!! #methithepla #thepla #gujaraticuisine #indiancuisine #gujaratirecipes #easyrecipes #spicendiced #easyindianrecipes

Bringing back my childhood memories through this recipe and reliving it with my son who equally loves this simple dish called POORI- BHAJI or ALOO POORI in hindi. My son absolutely loves POORI and gladly calls it FLUFFY. He looks at the hot pooris fluff up in the oil and his eyes beams with joy and tongue salivating with wanting to grab it with two hands and just eat it. To be honest I really enjoy making it for him from time to time as pooris are deep fried I refrain to make it regularly, but I also want him to enjoy it just like I did as a child.
Served as a breakfast food and even as snack this poori-bhaji is also one of the dishes which has many memories from my childhood picnics to family get together. My grandma use to make this whenever I had a picnic in my school and give it to me in my TIFFIN BOX to enjoy it at lunch or snack time with friends. It was also one of the food items taken on long train journeys as they stay fresh for long hours. This is one version of this recipe the another one that is made is plain pooris with sweet-sour potato curry, which I will make soon and share it with you guys. This version consists of MASALA POORIS which are so yummy you can even enjoy them by itself or with a cup of tea or coffee for snacks. There is also another version of this MASALA POORI called TIKHI POORI which is crispier and flatter (not puffed) and I also add couple more ingredients to it which I am going to share soon as a part of my DIWALI SERIES SNACKS. Many such recipes have been lost over time as people refrain from fried & oily food but trust me if you want to enjoy a homemade meal without any guilt this would be your best choice, as you would be using all clean and fresh ingredients in your kitchen and pantry instead of eating it at a restaurant. Now I know many people who feel that it’s tough to make pooris at home as they don’t get the same results as made by our moms & grandmoms. So today I am sharing my exact recipe with measurements, so you’ll get that soft & fluffy pooris along with the simplest BHAJI- which is just a simple dry curry made from boiled potatoes with minimal spices. Do you know what’s the two things that will get you the soft & fluffy pooris??? What I have learnt from my grandma is this--- your dough that you knead and the temperature of the oil that you fry them in should be on point. Poori Dough is different from your regular ROTI dough it should be little tight and the one thing that make the dough perfect is by adding MOAN (amount of oil) to it and to give it that perfect texture. The other thing is the temperature of the oil- it should be hot enough for your pooris to puff up into round balls and also the technique to fry them. It’s not hard at all I will show in the pictures below and share the tips for it as well. The other part of this recipe which is BHAJI is super simple and it comes together in no time as well. So without further ADO here is the list of the ingredients and the STEP- BY- STEP for making this amazing recipe. PREP TIME: 45 MINS COOK TIME: 45 MINS SERVES : 4 Ingredients: For Masala Pooris- 4 Cups Whole Wheat Flour 2 Teaspoons Red Chili Powder 2 Teaspoons Coriander Cumin Powder 5 Tablespoons Oil 1 Teaspoon Salt 1 Tablespoon Kasoori Methi 1/4 spoon hing 1 1/2 cups water some more oil to baste the dough later For BHAJI (dry aloo curry) 6 Medium Potates (boiled & cubed ) 1 cup Peas (microwave in water for 1.5 minutes) 4 Medium green chilies chopped small 8-10 curry leaves 5-6 Tablespoon oil 1 Teaspoon Turmeric powder 1/2 Teaspoon Red chili powder 1/2 teaspoon Methi powder (yellow fenugreek seeds powder) 1/4 teaspoon hing salt to taste 2 teaspoons lemon juice Some cilantro chopped to garnish STEP 1- Will begin with pressure cooking our potatoes & Kneading the dough for our MASALA POORIS- Now I use kitchen aid to knead my dough but you can use your hands to knead it as well. Take a pressure cooker and nicely wash the potatoes and add some water and salt and pressure cook it for 3-4 whistles and then turn off the gas (DO NOT OVER COOK THE POTATOES OR THEY WILL CRUMBLE) While the potatoes are cooking- In a mixing bowl or kitchen aid bowl add in your whole wheat flour and then dry spices (red chili powder, turmeric, salt, coriander cumin powder, hing, kasoori methi & salt). Mix well till all the spices are incorporated nicely in the dry flour and then add in your oil and mix well till the dough becomes grainy. STEP 2: Now slowly kneading the dough add in your water little by little till all the flour mixture comes together and becomes a dough (see pics). Smooth it out and add few spoons of oil on top and baste the dough with it. Use a damp paper napkin or cloth napkin and cover the dough with it. Cover it with lid so that no air touches it and then keep it aside for about 30 minutes. STEP 3: Once the pressure is released open your cooker and take the potatoes out carefully and dip them in cold water so you can work with them to peel of their skin. Once you can touch the potatoes take them off from the cold water and then peel off their skin and chop them into bite sized pieces. STEP 4: Chop the green chilies small and keep all the other ingredients for the BHAJI ready. In a pan heat about 5-6 Tablespoons oil and let it heat up. Add in your mustard seeds and let it crackle. Once crackling starts add in your methi powder & hing mix well. Add in your chopped green chilies and curry leaves and mix well. Add in your green peas as well as salt and let it cook for 2 minutes. STEP 5: Now add your turmeric powder, red chili powder and your potato cubes and mix well. Cook it for another 2 - 3 minutes and then add in your lemon juice and some cilantro to garnish and then mix well. Cover and set aside turn off the heat. STEP 6: Check on the masala poori dough and rub some oil in your palms and knead the dough once again till its smoothed. Take small portions of the poori dough and roll them into small equal sized balls and flatten them. Now rub some oil on your rolling pin as well the surface you are going to roll your poori on and gently roll them into small sized flat round pooris. I use a SILICONE MAT and apply some oil on it and then roll the puris and lay them flat while my oil heats up for easy process. you can also use a large plate and place your pooris on it and make sure they are not sticking to each other. (SEE PICS) STEP 7: In a deep pan add oil for frying so the pooris can dip in completely and let it heat up on medium heat. Once you see oil heat up add a small amount of poori dough in it to check - IF THE DOUGH COMES UP RIGHT AWAY that means the oil temperature id perfect. DO NOT TURN THE HEAT ON LOW KEEP IT ON THE SAME MEDIUM TEMP and then begin frying your pooris in gently one at a time. This amount of dough will make you 35-40 pooris. I usually make a batch of 10 at one time and keep frying them till I am done. You can make as many as you want and then use any left over dough to make masala parathas. STEP 8: VERY CAREFULLY add one poori in your hot oil at a time and let it start to puff from one side and then keep pressing gently in the oil so the whole poori will puff up like a ball. Turn and cook on other side and let it cook for some seconds. Drain the oil and take it out in a bowl . Fry all the pooris in similar way and then serve it with HOT ALOO BHAJI and some PICKLE and CHAAS or even some SHRIKHAND. Enjoy & BON APPETIT. SLIDE BELOW FOR ALL THE STEP BY STEP PICS. #aloopoori #aloopuri #pooribhaji #puribhaji #indianstreetfood #indianrecipe #easyindianrecipes #pooris #puris #puffedpuris #indianfood #spicendiced

If there is one thing, I can't give up to eat even on a diet is 'RICE', it's been a staple in my home and is my absolute favorite comfort food. Be it simple white rice, jeera rice, pulao, biryani, khichdi and even my guilty pleasure kheer. I can eat rice each day everyday and can never have enough of it. I was looking for a healthier yet a tasty version of rice to incorporate in my regular rice dishes which I can make frequently and so I came up with this recipe called 'RAJMA TAWA PULAO' This particular rice dish called TAWA PULAO is made by adding some paneer occasionally along with several veggies, lots of spices (pav bhaji masala) & basmati rice or long grain rice. Originated from the famous street food cities of India called MUMBAI this dish was created by mixing plain rice with pav bhaji and eventually began a trend to be cooked on TAWA (FLAT PAN) just like PAV BHAJI. You can even try it out to make your own version if you have left over pav bhaji just mix it with boiled rice and cook it with butter on a high flame in a pan and you'll be amazed how amazing it tastes. Now talking about my version of this amazing dish RAJMA TAWA PULAO, I tried to incorporate an addition of protein by using RAJMA and I also used BROWN BASMATI RICE instead of the regular basmati rice. Brown rice is a whole grain rice and it contains more fiber as oppose to the white rice and it's definitely a better choice to make if you are rice lover like me. I used the same method that I use to make my TAWA PULAO and so it has the same flavors of the TAWA PULAO. If you wish you can switch the rajma with paneer and brown rice with white rice and make the regular tawa pulao instead. Regardless of whichever choice you make I promise they are both equally tasty and delicious. All you need a bit of a patience as you would need to soak the RAJMA & BROWN BASMATI RICE overnight and once its done you can make it in no time. You can also use the canned RAJMA and easy microwave brown basmati rice for this recipe for more time saving option. Although I would recommend to take the longer route as its more tastier and the ingredients would also be cleaner and preservative free.So here is the list of all the ingredients and a quick step by step process with pictures on how to make this 'RAJMA TAWA PULAO' PREP TIME: Soaking overnight & 20 mins for chopping veggies COOK TIME: 15 MINS SERVES: 2-3 Ingredients: 1 Cup Boiled & Cooked Rajma 2 Cups Cooked & strained brown rice 1 cup finely chopped onions, green & yellow bell pepper 1 large tomato finely chopped 6-7 Baby corn thinly sliced & chopped (add 3/4 cup boiled corn if you don't have baby corn) 3-4 Green chilies finely chopped 1 Tablespoon Minced Garlic 3-4 Tablespoons Butter 1-2 Tablespoons Oil 1 Teaspoon Cumin seeds (jeera) handful of chopped cashews 1 Tablespoon Pav Bhaji Masala 1 Teaspoon Kitchen King Masala 1 Teaspoon Kashmiri or Red Chili powder 1/2 teaspoon turmeric powder Salt to taste 1 Tablespoon lemon juice some chopped cilantro to garnish STEP 1: After soaking the Rajma overnight wash thoroughly and add about 3 .5 cups to 4 cups water and add salt, pressure cook for 4-5 whistles till soft & done. STEP 2: Similarly take the brown rice and wash thoroughly and like 6-7 cups water, add some salt to it as well. Let it boil and cook till its nice and soft and then strain the left over water from it and rinse it in cold water to prevent it from sticking. Let the water drain out completely (just like we make rice for pulao or biryani) STEP 3: Chop the onions, bell peppers, green chilies, baby corn & tomatoes to above given quantities and set aside. Also mince the garlic and take all the dry spices and cashews and keep it ready. STEP 4: Take a wok pan and keep it on medium high heat. Add in the butter and oil and let it heat up, once done add in the cumin seeds and let it crackle. STEP 5: Add in the minced garlic and green chilies and saute for about 2 minutes. Add in all the chopped veggies & cashews except tomatoes and cook for another 2 minutes. Keep mixing. STEP 6: Add in the chopped tomatoes and salt to your taste and then cook it for another 2-3 minutes and then add in your dry spices. Keep Mixing and don't let it stick to the pan. Sprinkle like 3-4 tablespoons water if you feel its sticking to the bottom. STEP 7: Add in your boiled & cooked rajma and mix well. let all the spices get mixed with rajma and till you see butter & oil oozing out from the sides (will take about 2-3 mins) then add in your brown rice and mix well. STEP 8: Turn off the heat and then garnish with some chopped cilantro. serve with some boondi or cucumber raita. Enjoy & Bon Appetit !!! SLIDE BELOW FOR PICS and don't forget to tag me on Instagram @spicendiced when you recreate this or any of my recipes. #spicendiced #tawapulao #rajmatawapulao #indianrecipes #streetfoodrecipes #indianstreetfood #easyindianrecipes #easyrecipes #quickindianrecipes

With the fall season approaching I wanted to get ahead and make something classic and hearty that calms the soul and mind. Cold weather, cozy couch and a perfect bowl of soup what more does one need. I know you are already dreaming of curling up in your comfort zones eating away this yummy goodness. I grew up in INDIA where eating seasonal fruits, veggies & recipes with different ingredients is followed by almost all castes and cultures. For example eating mangoes in summer, corn in rainy (monsoon) season, to fresh greens in winter, Each season has special food items and fruits-vegetables used to prepare them. Tomatoes are usually the best tasting during July through September hence beginning of the fall season is the perfect time to make this soup as tomatoes on the vine will have that delicious Ruby Red color and they will be juicy and ripe which will enhance the flavors of this yummy TOMATO SOUP along with some cheesy crusty grilled cheese and some croutons. Now there are many many recipes for this particular soup out there but I always miss out on the creaminess and that perfect balance of flavors. Sometimes the soup is too watery or is too thick or its too bland or sour due to the kind of tomatoes used. For this particular recipe I WOULD RECOMMEND USING TOMATOES ON THE VINE as they are perfectly balanced in terms of flavor and they have that beautiful red color which you want to make this soup appealing visually. Usually your local farmers market would have these amazing kind of tomatoes, you can even find them at Costco or shop rite or even shop and stop. Pick those which are little firm to touch and completely red in color. Now the reason for using this tomatoes and not the regular ones is just one the FLAVOR we want the tomatoes that have low acidity, super sweet flavor, and a juicy & forgiving texture. So without further ado here is the list of ingredients and a quick step by step to making this finger licking soupy delight. PREP TIME: 20 MINS COOK TIME: 40-45 MINS SERVES: 4 Small-Medium Bowls. ******************************** Ingredients: ------------------------------------------- 5-6 medium Tomatoes on the VINE (chopped bite sized) 1/2 Large White onion (chopped bite sized) 1 Teaspoon Red chili flakes 2 Teaspoon Paprika 1 Teaspoon Rosemary Leaves (dried) 1/4 Teaspoon dry oregano 12-14 Basil leaves (roughly chopped) 4-5 Garlic cloves finely chopped 3-4 Tablespoon Olive Oil 1 Stick Unsalted Butter 1 to 1.5 cup Low sodium Vegetable Broth 1 teaspoon Salt (or to taste) 1/4 teaspoon crushed black pepper 3/4 cup Heavy cream (optional- add for the same taste as mine) 1 tablespoon sugar (optional- add for the same taste as mine) STEP 1: In a deep pan add olive and butter and let the butter melt completely. Add in your garlic and saute till light golden brown. STEP 2: Add in your onion and cook till translucent. Stir frequently and don't let the onion brown or burn for about 3-4 minutes on medium heat. STEP 3: Now add in your tomatoes and stir well. Add in your salt at this point and let tomatoes cook for 3-4 minutes. STEP 4: Add in all your dry spices which are paprika, red chili flakes, orgeano and rosemary and then add in your vegetable broth and cover and simmer low on for 40-45 minutes. STEP 5: About half way after 20 minutes give it a nice mix and add in your basil leaves and let it finish cooking for another 20 minutes. STEP 6: Now your soup will be done taste test for salt and add in little bit salt if required and crushed black pepper and then with the help of a hand blender puree it into a smooth puree like texture. You can add in some more vegetable broth if you like it more thin. STEP 7: add in your heavy cream and sugar and then mix well and let it boil for another 4-5 minutes and serve hot or warm with grilled cheese and some added croutons in the soup. *****************************SLIDE BELOW FOR PICS********************************* ***You can skip the heavy cream and sugar if you are not a fan of sweet and sour flavors but I like mine sweet-sour. Have some soup and cozy up and while you are it don't forget to post in on INSTAGRAM and tag me @spicendiced and share your recreations *** #spicendiced #tomatosoup #homemadetomatosoup #fallseason #soup #simplesouprecipes #easyrecipes

Sooji or Semolina or Rawa Halwa is probably the most frequent sweet made during POOJA for festivals at my home. It's a form of purified wheat middling of durum wheat mainly used in making upma, pasta, dhokla, puri for pani-puri, couscous and Halwa. Savory UPMA or Sweet HALWA I love using Sooji because of it's texture and taste and mainly because it cooks faster than any other flour used for making different recipes. Rava Kesari of South India to Mohan Bhog in East India to Sheera in West India it has many different versions made during JANMASHTMI Festival and also as MAHA PRASAD for SATYANARAYAN KATHA. It's one of my favorite Indian sweets that is cooked with ghee, milk, kesar, sugar and dry fruits. I made this for the JANMASHTMI festival to serve as BHOG or PRASAD to LORD KRISHNA and so I had to share it you all on this happy and auspicious occasion. Now let’s talk about the process of making this sweet delicacy, I often struggled to get the measurements correct and since it’s made without tasting it to offer as prasad I always dreaded if it turned out perfect in taste. Relate much??? So over the years I tried and perfect the recipe to make without tasting it and it turns out just right. So without further ado here is quick list of ingredients and the process on how to make this SOOJI HALWA. So make some today as the world celebrates the birth of the most loving LORD KRISHNA and here is wishing you all a very Happy Janmashtmi !!!! PREP TIME: 15 MINS COOK TIME: 15-20 MINS SERVES:4-6 Ingredients: 2 Cups Fine Sooji (SEMOLINA) 2 Cups Sugar (add 1.5 cups if you want less sweet) 1 1/2 Cups Ghee (add more if you want to make it more greasy) 1 Teaspoon Freshly ground cardamom powder 2 Cups Whole Milk 1/2 cup Heavy Cream 1 Teaspoon Kesar (saffron) 1 cup Cashews & Raisins Rose petals, Almond and Pistachio SIivers for Garnish STEP 1: Measure out all the ingredients and keep in individual bowls. Add kesar (saffron) to your milk and microwave on high for 2 minutes. Set aside. STEP 2: In a large nonstick pan add in your ghee and let it heat up. Add in your sooji and mix well. Keep mixing till sooji changes its color to light brown or dark yellow. It would take about 7-8 minutes for this process.Keep the heat on medium and keep stirring so it doesn't stick to the bottom of the pan. SEE PICS. STEP 3: Once the sooji is cooked you'll have nice aroma coming from it and also its color would have changed now add in your cardamom powder and sugar and stir frequently till all the sugar is dissolved completely. STEP 4: Add in your cashews and raisins and cook for another 3-4 minutes stirring frequently. STEP 5: Add in your saffron(kesar) milk along with heavy cream and mix well. Cook till all the milk is evaporated and the halwa becomes thick in consistency. Keep mixing well till you see the GHEE oozing out from the sides. Turn off the flame and garnish with some rose petals, pistachio & almond slivers. SERVE HOT with puris or enjoy it just by itself. SLIDE BELOW FOR PICS !!!!!! #soojihalwa #sujihalwa #janmashtmi #krishnajanmashtmi #indiansweets #halwa #spicendiced #semolinahalwa #semolina #prasad #bhogrecipe #indianrecipes #easyrecipes

Mango season can never be enough for me, I wish mangoes were available all year round as it's so much fun to create lots of yummy recipes with it. A few days back I made MANGO ICE CREAM and it was huge hit with my friends and family and we all just couldn't stop eating it. This week is officially a dessert week as I uploaded three interesting and simple recipes which can be made on different occasions or even on regular days to make it a bit special. This year's Rakhi was a very different experience we had to sit in a backyard so that everyone could maintain social distancing with our masks on. But nonetheless it was so much as I met my family almost after 5 long months as it was much needed. So I had to make it special and since we are true GUJJU family our get togethers are not complete without a major spread of food. This year was no different as my SISTER IN LAW cooked up a GUJARATI FEAST and I contributed with the sweets. Hence comes everyone's favorite SHRIKHAND as it compliments all the gujarati dishes perfect to the T. Now how can I resist making the MANGO SHRIKHAND since they are the flavor of the season and they taste the best at this time as well. Originated from the state of MAHARASHTRA this recipe has been adapted by many regions across INDIA and also because it's the most cheapest dessert one can make at home without breaking pockets for buying ingredients. The most basic ingredients for SHRIKHAND are HUNG(STRAINED YOGURT) CURD , POWDERED SUGAR and some CARDAMOM POWDER and that's it you have the most basic version of it. Over a period of time as the recipe evolved the flavored versions came in along with the PLAIN SHRIKHAND such as KESAR(SAFFRON)-PISTACHIO, MANGO and now even more modernized add ons such as BLUEBERRY, STRAWBERRY, BLACK CURRANT and even RED VELVET. Yes, I have tried them all in INDIA and they are amazing, so today I am sharing with you the most loved version in the form of MANGO SHRIKHAND with the most simple recipe all you need is patience and lots of it as you are going to have to wait a bit to enjoy this treat. So let's begin the process, first thing you'll need is a MUSLIN CLOTH or CHEESE CLOTH, I would recommend using a nice quality MUSLIN CLOTH for the yogurt to be strained to the consistency we need for SHRIKHAND. Also hung curd is not the same as GREEK YOGURT. Yogurt and curd are two different types of dairy products in which the milk is fermented in separate ways. For making SHRIKHAND you can use any regular yogurt and then tie it in a muslin cloth for several hours till all the water from the yogurt (dahi) is dripped slowly and you are left with THICK CURD called 'CHAKKA' , I know it's bit confusing but using greek yogurt and hung curd will give you totally different outcomes for this recipe. While greek yogurt is SOUR in taste the hung curd is not as you are using WHOLE MILK YOGURT which is not as sour as the greek one. Now I was in a hurry so I couldn't film the whole process but I will jot down all the details for you to make it easy. So here is the list of ingredients and a STEP by STEP for making this amazing MANGO SHRIKHAND. I made it in a large batch which was enough to serve for 15 people but you can easily use half of the measurements or to your requirements. PREP TIME: 10-12 HRS COOK TIME: 10 MINS SERVES: 15 Ingredients: 1 5 LBS WHOLE MILK YOGURT 1 2 LBS WHOLE MILK YOGURT So in total I used 1 large and 1 small container (7 LBS)of whole milk yogurt for this recipe. you can use any brand whole milk yogurt for this. 3.5 CUPS FRESH MANGO PULP (I used ATAULFO MANGOES) 2.5 CUPS POWDERED SUGAR 9 (add more if your mango pulp is not sweet enough) 1 TABLESPOON FRESH CARDAMOM POWDER 1/2 mango sliced in chunks, pistachio slivers and rose petals to garnish STEP 1: Empty all the yogurt in a bowl. Take 2 colanders or strainers and then place a large flat bowl under those. Place the muslin cloths in these 2 colanders it should be large enough to hold about 3.5 lbs yogurt in each. STEP 2: Very carefully divide the yogurt in equal proportions and then add them to the colanders or strainers with muslin cloth and let most of the water drip out from the yogurt. STEP 3: Once you see most of the water has been dripped then gather all the ends of the muslin cloth and then make a tight knot and hang the yogurt for 10-12 hours till all the water is dripped. You can even use the sink tap and tie the yogurt on it if you don't have a source to hang it higher. If you cant figure out how there are several videos on YouTube just search for how to make hung curd and you'll find easy videos on it. STEP 4: Keep your mango pulp, powdered sugar and cardamom powder ready. STEP 5: Take a large bowl and empty all the hung curd in it and then just add in your mango pulp, powdered sugar and cardamom powder. With a light hand using a spatula just mixed everything in clockwise direction till all ingredients are nicely incorporated together. Garnish with fresh mango chunks, pistachio slivers and some rose petals and chill in fridge for about 2-3 hours. Serve it when you are ready to eat. It will taste the best when its cold. SLIDE BELOW FOR PICS. #mango #mangoshrikhand #shrikhand #hungcurd #dessert #gujaratirecipes #gujaratifood #homemadeshrikhand #easyshrikhand #spicendiced

Penda or Peda as you call are the most scrumptious pieces of dessert made with milk khoya or mawa, sugar, cardamom, ghee, pistachios and saffron. Originated from the birth place Lord Krishna's city MATHURA in UTTAR PRADESH (INDIA) they are also one of the many desserts offered to lord Krishna as prasad in the temples and home worldwide. In fact, the famous MATHURA PEDA are a very popular sweet (dessert) in INDIA which are made by roasted mawa and sugar along with above mentioned ingredients. Now a days they come in several different flavors unlike before where they were just made plain without saffron or with saffron which becomes yellow in color due to saffron. The version I made is my favorite which is infused with KESAR (SAFFRON). In GUJARAT (INDIA) from where I belong these are very popular and these KESAR PEDAS are called as KESAR PENDA and they are very common to use as offerings to god in the form of prasad and several other happy occasions. Like if baby is born in someone's home or someone got a new vehicle, even when the kids passed their special exams with great results in school everyone would say ' PENDA KHAVDAVO' meaning ' FEED US PEDAS' as a symbol of sharing happiness. These KESAR PENDAS I made for the festival of RAKSHABANDHAN this year are the quickest most easiest recipe to make for your special days and festivals. Now traditionally these are made with milk khoya or mawa but the only thing is they wont last long if you want make ahead and keep them on room temperature. But the recipe I made will easily last you 3-4 days at room temp and up to 7-10 days if you keep it in the fridge as I used a little different ingredients but yet kept the authentic taste. So now that you are wondering what I used for making these PEDAS, then let me tell you that I used the RICOTTA CHEESE and MILK POWDER along with SAFFRON (KESAR), cardamom powder, ghee & sugar. The reason to use ricotta cheese is it gives it a more creamier taste and smooth texture and its quick to use than making mawa from boiling the milk for hours. I also used milk powder so that they will help keep the PEDAS bind well and will help shape them better. Alright now that I have said everything about this recipe its time to make them and relish it, so here is the list of the ingredients and step by step to the process. PREP TIME: 1 HOUR COOK TIME: 45 MINS SERVES: Makes 25-30 Pedas 2.5 Cups Milk Powder (i used joy brand from my Indian store) 1 15 oz Can Whole Milk Ricotta Cheese (any brand is fine) 4-5 Tablespoons Ghee (try and use store bought ghee for this) 1 1/2 cups Powdered Sugar 1 teaspoon freshly ground cardamom powder 3-4 Tablespoons Milk 1 Teaspoon Saffron Strands (add more if you want dark yellow color for your pedas) Pistachio Slivers and rose petals for garnish STEP 1: Warm the Milk in the microwave for about a minute and then soak in the saffron strands for up to 30-45 Mins. Also soak in about 2-3 Tablespoons of pistachios in warm water for about 30 mins then completely dry them and take off the brown parts that will come out. Make sure you are using the pistachio seeds not the whole ones along with the shell. Once the brown coverings are removed then you'll have nice and green pistachios just slice them super fine length wise and you will have your slivers. You can also use the ready made ones available in the market. STEP 2: After the saffron is soaked take a non-stick pan and add the ghee into it. Let it warm up on medium flame and then add in your ricotta cheese and carefully break all the lumps till it turns into thick liquid texture. Now cook the ricotta cheese on a medium low flame till all the water from the cheese evaporates and the ricotta cheese becomes nice and thick. STEP 3: Add in your sugar now and mix well. Now add in your milk powder, cardamom powder and saffron soaked in milk all together at once and just mix everything till everything is nicely incorporated together and the color of the mixtures turns nice and light yellow. MAKE SURE TO CONTINOUSLY KEEP STIRRING TO AVOID STICKING IT TO BOTTOM AND GETTING BURNT. STEP 4: Now let the mixture cool down till you can touch it with your hands and then grease your hands with melted ghee and then take the mixture less than a golf ball size and then begin rolling in your hands and make it round. Now just gently press it and give it a shape like a small round cookie and then garnish with pistachio slivers. Repeat the process till all the mixture is used up. You can use a cookie tray and line it with parchment paper and then place all the pedas on it to avoid sticking till they are completely at room temp. Then you can choose to store it in an airtight container and leave it out or keep it in the fridge. Leaving them out will keep them moist but if you are making it for an event or festival I would recommend storing them in fridge and then just take them out an hour before you want to eat or serve. Enjoy and Bon Appetit !!! Don't forget to tag me on INSTAGRAM @spicendiced when you choose to recreate this recipe or any of my other recipes. If you like my recipes then please follow me on INSTAGRAM or subscribe on my website for regular updates. #spicendiced #kesarpeda #kesarpendas #rakshabandhan #indiansweets #easydesserts #pedas #mathurapedas #lordkrishna #gujarat #mathura #india #indianrecipes #easyrecipes

This one is super special as I never thought I would be able to even get to close to my Dadi's (grandma) cakes which she lovingly baked each Christmas. I tried hard to replicate her taste and I got so close and the minute I tasted this it brought a rush of all the memories I have with her. MAA as I fondly called her made her cakes with simple ingredients and spent hours and hours to make them on each Christmas. As a little girl I just sat there and watch her make batch by batch and use the HANDWO cooker to bake it on a gas stove and each one just came out to be perfect as her. Anyone who knows me and my family would vouch for her cakes so much so that everyone made sure to visit us on christmas day just to eat these cakes. She mainly made tutti frutti and dry fruit cakes with most basic ingredients like flour, eggs, baking powder, milk , sugar and butter. Now I am not an expert like her but yesterday I tried to recall all the memories and try it out myself to see if I can make something close to her recipe and yet call my own. So here comes the most simple & humble but delectably delightful VANILLA WALNUT LOAF CAKE as an ode to my MAA who is watching me from heaven and blessing me while I keep her legacy alive. This recipe has my own little add ons and changes and yet the same love and memories associated with my MAA's cakes. I am sure you are going to love it as much as I did and going to make it for the days you just want to have some nice homemade fuss free dessert in the form of a cake. This cake is perfect to have with your morning coffees or evening snack or even midnight dessert cravings. Now baking involves a lot of precision but this one is simple and I promise whether you are a baker or not you'll be able to pull it off like a pro as its super duper easy. I was super duper packed so I wasn't able to the behind the scenes for this one so just sharing the final product, but it's not difficult to figure out. So what you waiting for grab your mixing bowls and jot down these ingredients and bake one today. PREP TIME: 20 Mins COOK TIME: 35-40 Mins SERVES: Makes 2 Loaf cakes Ingredients: 3 Cups All purpose Flour 3 Eggs Room Temp 1 stick unsalted butter Room temp 2 cups Sugar (use fine sugar) 2 Tablespoons Vanilla Extract 1 Cup whole milk 1 Cup Walnuts (dry roasted and chopped small) 2 1/2 teaspoons Baking powder 2 loaf pans greased with butter 1/4 teaspoon salt STEP 1: In a mixing bowl sieve together the all purpose flour, baking powder and salt and set aside followed by dry roasting the walnuts till they are nice and toasty for about 3-4 mins and then let them cool them and chop them in to small pieces. Then just take 2-3 spoons of your dry flour mixture and coat them STEP 2: In another mixing bowl using a stand mixer add in the butter and sugar and mix till it becomes fluffy and the butter sugar mixture becomes light yellow (pale) in color. If you are using the kitchen aid than use the paddle attachment and mix the butter & sugar till it becomes pale or light yellow on a medium high speed for about 3 minutes. STEP 3: Reduce the speed to low and crack in one egg at a time till everything is nicely incorporated together. You can now add in your vanilla extract and mix on low till everything is mix well for about a minute. DO NOT OVER MIX. STEP 4: Now gradually add in your dry ingredients which are your all purpose flour baking powder and salt in three small batches till everything is nicely mixed. Also add in your milk so the mixture is like semi thick in consistency. REMEMBER do it on a SLOW SPEED and do not over mix the batter. STEP 5: Pre- Heat the oven to 375 degrees and then gently fold in your walnuts in you mixture with a spatula in clock wise direction and then divide the mixture equally into 2 loaf pans greased with butter. STEP 6: Bake it for about 35-40 Mins till the cake is nice and brown on all sides and then check with a toothpick poking it in the center till it comes out clean. MAKE SURE TO NOT OVERCOOK THE CAKE or else it will become hard and dry. LET it cool completely and then slice and serve. Goes perfect with a hot cup of coffee or even relish it by itself. BON APPETIT !!!! #loafcake #vanillacake #walnutcake #simplecake #simplecakerecipe #spicendiced #christmascake #loafcakes