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Sunday, December 10, 2017

Palak Puri & potato tomato veggie

My mom had made palak puris once for my daughter & she had liked them. So, I decided to make palak puris once in  that day instead of palak paratha.

Ingredients : 1/2 bunch of palak leaves  ( cleaned by soaking in water for 10-15 minutes & patting them dry ), 1.5 cup atta, 1-2 tsps oil  oil for adding to dough , 1 cup oil to fry the puris,  1/4 tsp til seeds ( optional ) , 1/4 tsp ajwain ( optional ), 1/4 tsp haldi, salt to taste.



Method : Pressure cook the palak upto two whsitles. Let the cooker cool. Take out the plak. Let it cool to room teemptraure. Puree the pressure cooked palak to a pate in the mixer. Keep aside.

Take atta, add haldi & salt to atta.Mix nicely. Add til 7 ajwain & again mix nicely in the atta mix. Now add the palak puree & make a dough. If palak puree is insufficient to make it into a dough, add water drop by drop. Make it into dough. Smear palms with oil & knead dough till it becomes one oft round ball. Keep aside.

Take oil in a kadahi & start heating on slow flame.

Again knead the dough & divide it into 12-15 equal sized pedas. Roll out each peda into a flat round circle or  puri of  4-5 inches.

Fry the puris in oil on both the sides till, they get get crisp & golden.Serve palak puris with aloo matar or tangy vegetable of choice.


I made a simple potato tomato watery veggie to serve with palak puris.

Pressure cook 2-3 potatoes. Microwave 2 tomatoes for 1-2 minutes by slitting them on 2-3 sides incompletely. After the tomatoes have cooled to room temperature, skin them. Mash the skinned tomatoes with pav bhaji masher .Keep aside. Peel the potatoes & break them with hands into 5-6 pieces. Keep aside. Take a kadhai. Heat 2-3 tsp oil,Add 1/4 tsp jeera to it. When they splutter, add grated ginger followed by finely chopped 1 green chilly. Let it fry for a minute or two..Add haldi & hing ( 1/4 tsp each ) . Now add the broken potato pieces. Fry for a minute. Add the mashed tomatoes. Add 1 cup water. Bring to a boil.If the veggie is too watery, add 1/4 tsp flax seed meal.Its omega fatty acids & fibre rich. Put off gas.

Serve palak puris with this tangy veggie. 

Wednesday, December 6, 2017

Vegan Sweet Potato cake

I had come across this sweet potato cake on Saffron Trail.I got some seet poatato this week not for the cake .And then decided to bake this cake.  I had apples as well.o , I tweaked the recipe & made it into a Vegan version of the cake !


Ingredients :1 cup atta ( whole wheat flour ) , 1/2 cup maida, 1 cup mashed boiled de peeled sweet potato , 1/2 cup apple sauce ( pressure cook an apple after depeeling & deseeding it & then mash it ) , 1 cup jaggery sugar ( Patanjali brand used ) , 1/2 cup lukewarm water,1 tbsp apple cider vinegar, 1/4 cup oil, 1tsp baking powder, 1/2 tsp baking soda, 1 tsp dry ginger powder, 1 tsp cinnamon, a pinch of salt.


Method : Preheat the oven to 180 degrees centigrade.

Mix atta, maida, baking powder, baking soda, salt, cinnamon powder, dry ginger powder in abowl wirn afork oer whisk. mix many times so that all dry ingredients are nicely mixed with each other. Keep aside this dry ingredient mix.

Mix wet ingredients- oil, apple sauce, mashed sweet potato, apple cider vinegar with each other nicely. Add jaggery sugar to this mixture. The sugar will melt .See that no lumps of jaggery sugar remain. One may have to mash some sugar lumps as jaggery sugar does not break easily.This is the wet ingredient mix.



Make a well in the dry ingredient mix.Put the wet mix into the dry ingredient mix well. Mix so that a batter is formed. Pour warm water drop by drop to get a idli batter type consistency. See that no lumps remain in batter.

Line a baking vessel with butter paper. Pour the batter into the baking vessel over the butter paper .Bake at 180 degrees centigrade for 45-50 minutes or till the toothpick inserted comes out clean.

I baked it in microwave mode for 5 minutes to ensure that the whole cake is completely baked after convection baking is over.

After baking is over, cool it outside for half an hour. Put it upside down on aplate. Remove the butter paper from bottom. Straighten it up & cut as per choice.

This cake was  moist & soft.It was aptly sweet.




Saturday, November 11, 2017

Sai Bhaji

Green leafy vegetables are nutrient rich. Methi or fenugreek leaves & palak or spinach leaves are an iron rich nutrient source .So are lentils like chana dal moong dal ,etc.Here's a recipe which combines both palak, methi, chana dal & many more nutrient green veggies

I love the recipes of Sindhi Rasoi.I had been wanting to try out this sai bhaji. now that winters have begun...maybe not the weather & yet veggies of winter have arrived in the market.I tried this sai bhaji from Sindhi Rasoi & well, it turned out  super !




There is another version of Sai bhaji on the same blog which uses spinach, dil, khatta palak  ( called sorrel ) & methi. Sanjeev Kapoor also has his version of Sai bhaji. All these versions use a mix of more than one green leafy vegetable (  palak is a must )  with lentils ( usually chana dal  ) .

Ingredients : 1 bunch of palak, 100 gm red amarnath leaves, 100 gm fengreek or methi leaves, 100 gm khatta palak , 100gm sua or dill leaves, 1 large potato, 2 bhindi,2 small tomatoes, 2-3 green chillies,1-2 onions, 1 tsp gated ginger, 1 tbsp dhania powder, 1/ 2 cup chana dal soaked for more than half an hour, 1/4 cup  moong dal with chilka, 1 tbsp oil, 1/4 tsp haldi, salt to tatse.


Method : Clean the green veggies thoroughly by soaking in water for 10-15 minutes.Discard the water & keep green veggies aside.

Roughly chop onions, tomatoes & potato ( after peeling the potatoes) . Keep aside.

In a pan , heat oil.Add grated ginger & finely chopped chilies. Saute them nicely. Add chopped onions. Saute nicely. Add turmeric powder. Mix all nicely. Add dhania powder. Add diced potato pieces & bhindi,Mix nicely. Saute for a minute or two .Add the green veggies. I added them just like that without cutting them. One can chop them roughly if one wishes so

Since I added green veggies without chopping, I felt that my pan was not big enough so I had to really struggle to mix up all the veggies.

After the the green veggies shrank in volume  once they got cooked up a bit, it eased up space & I added the soaked dals after discarding the water in which they were soaked. Mix nicely.

Add the chopped tomatoes .Mix with the dals & veggies. Add salt .Remember to add less salt as green leafy veggies have their own salt content.Mix all nicely.

Pressure cook this dal veggie mix up to two whistles. After two whistles, sow the gas flame to low & cook on low flame for 12-15 minutes.Put off gas. After cooker has cooled, take out whistle. Remove lid & the sai bhaji is ready . Just pound the sabji nicely with the pav bhaji pound. Pound just 2-3 times. Chan dal must be seen in the sai bhaji .


I enjoyed sai bhaji with rice. One can enjoy it with rotis or parathas or phulkas as well !

My family & friends liked the taste. I liked it except for the smell of dil which I dislike. It was not pungent at all as I use less pungent green chilies. If more pungency is needed, please feel free to use more chilies or dark green chilies which have more pungency.


This is my #livogenironchef entry for the Iron Chef contest on IndiBlogger.

Wednesday, November 1, 2017

Vegan Banana Muffins

I had not baked for quite some time. And there was an overripe banana at home.I googled for eggless banana muffins .And came on to this recipe .

I tweaked the recipe & made it vegan.



Ingredients : 1 cup whole wheat atta, 1 over ripe banana mashed & pureed ( it is nearly 1/2-3/4 cup ...forgot to measure it cup size ) , 1 tsp flax seed powder, 1/2 cup sugar, 1/4 tsp baking powder, 1/4 tsp baking soda, 1 tsp lemon juice,  1 tbsp chocolate chips for garnishing( optional ).



Method : Pre heat oven to 170 degrees centigrade for 15-20 minutes.

Add 4 tsp water to 1 tsp flax seed meal or powder .Mix both nicely in a bowl. Keep aside for 15 minutes or more.

In a  large bowl take mashed pureed banana .Add sugar & lemon juice. Mix nicely. Keep aside.

In another vessel , take atta. Add baking powder& baking soda. Mix all the three many times over with whisk or spoon or fork . This is the dry mix.Keep aside.

Mix the banana- sugar- mix with flax  seed -water- mix nicely. This is the wet mix. Keep aside.

Make a well in the atta-baking powder-baking soda or dry mix. Pour the wet mix into the dry mix.Mix nicely with whisk or spoon. The batter which results must have idli batter like consistency.


If batter has lumps or appears dry,add water, drop by drop into this mix to get a  cake batter similar in consistency to idli batter.

Line the muffin in muffin tray with cup cake liners. Scoop out small amounts of batter with a tablespoon into the cupcake liners.Garnish the top pf the batter in cup cake liners with choco chips. Bake at 170 degrees for 18 minutes.

After that bake in microwave mode for one minute. Check by inserting toothpick if the muffins are completely baked. If toothpick comes out clean,it is baked.If not , bake for 1-2 more minutes.


My muffin tray was with a friend. I had a few paper cups ( for serving tea ) .I used these paper cups lined with cup cake liners to bake these muffins. I garnished about 6-7 cup cakes with choco chips .I baked two cupcakes plain without any choco chips.



Made a total of 9 muffins...2 without choco chips & the 7 with choco chips as garnish.



Wednesday, October 18, 2017

Peanut butter n ghee nan khatai

I tried nan khatai erlier & did not post it. This time round, I tried a fusion of two -three recipes & tweaked them a little. I used peanut butter as also ghee. I mixed, whole wheat flour or atta with besan or chickpea flour ( chana dal flour ) & rava or sooji.



For the flour besan rava mix, inspiration was a You tube video 

Since I had peanut butter ,I googled for nan khatai making use of peanut butter. I got two peanut butter cookie recipes .One used eggs & another was eggless. Both recipes by the same food blogger.

I added flax seed meal as I was making eggless nan khatai. And I used ghee & peanut butter in equal amounts.


Ingredients : 1 cup whole wheat flour, 1/2 cup chana dal flour, 1/2 cup rava,1 cup powdered sugar 1/4 cup peanut butter, 1/4 cup ghee, 1 tbsp flax seed meal.



Method : Add 3-4 tbsp water to 1 tbsp flax seed meal.Mix nicely & keep aside in a small bowl. Let this be kept aside for 15-20 minutes.

Preheat oven to 200 degrees centigrade for 10 minutes.

Mix chana dal flour, rava & whole wheat flour nicely with a spoon or whisk. keep aside.

Mix peanut butter & ghee nicely. Add powdered sugar to it. Mix sugar with ghee & peanut butter nicely.

Add this ghee peanut butter-sugar mixture to flour rava mix. Mix nicely.

After 15-20 minutes of soaking flax seed meal in water, pour the soaked flax seed meal water mix into the dough  mix containing flour-rava-sugar-peanut butter ghee.Add  water little by little if the dough is crumbly. Dough must be such that small cookies can be shaped by hand out of the dough.

Shape small cookies from the dough. Put the cookies on butter paper. Put the butter paper on to a tray.Bake them at 200 degrees centigrade for 20-30 minutes( in total after baking them 2-3 times ). I baked them in two trays in the oven...one below the other. So ,the baking was improper. I had  to bake many times And some got browned a tad too much & 2-3  got burnt . Baking in an electric oven is unfamiliar & so I erred. I forgot to bake the cookies from below & when, I tried to do that, I went overboard.Some got browned to chocolate brown shade & 2-3 got burnt.



The cookies turned out somewhat chewy. My dad felt they were not crisp. Sweetness was okay.


Tip : I forgot to add baking powder and or baking soda. I skipped adding elachi or cinnamon powder.

The cookies can be garnished with almond or cashews before baking & they turn out to be almond or cashew embedded cookies . Or any dry fruit of choice .

Next time around, I hope to bake better cookies ..crispy ones ! 

Saturday, October 7, 2017

Apple Halwa.

I had got leftover unsweetened apple sauce. This sauce was brought from store by my teen for making cakes eggless. I thought why not make a sweet dish using this apple sauce & yet, I wanted to avoid cakes , cookies etc.I googled & came across this apple halwa. I looked up one more recipe .My recipe is a combination of both these recipes & maybe a little bit of some tweaking of the recipes.

Ingredients : 1 cup unsweetened apple sauce ( apples can be used as well as in this recipe ) , 1 cup sugar, 1 tbsp ghee, 1 tsp ghee for greasing the plate, assorted dry fruits chopped, 1 tsp cardamom powder.


Method : Take a thick kadhai & add ghee. As it melts, add the unsweetened apple sauce. Keep gas on slow flame throughout the recipe . Keep frying the apple sauce till it tarts thickening as it loses moisture. Please check so that it does not get stuck to the bottom of the kadhai

Add sugar to the thickened apple sauce ghee mix in the kadhai. The sugar will start melting .Keep stirring so that all ingredients mix nicely.Add the chopped dry fruits into the mix. Mix all nicely.  Every now & then give a good stir to the contents.As the mix in the kadhai gets thickening again, be careful.It will soon start leaving the sides of the kadhai.  Let it be on the gas stove.


Grease a plate with ghee all over.

Put off the gas. Pour the thickened halwa into the grease plate. Spread it evenly with a bottom of the katori. Let it cool.Then cut into desired shapes & serve.


My halwa became too sweet Next time, I would be using less sugar ...maybe 3/4 cup  sugar for 1 cup apple sauce or maybe even half cup sugar would be apt.

Wednesday, October 4, 2017

Pinneapple gojju.

In our religious mutts & temples ,especially mutts in particular, Pinreapple gojju is one of the items in the prasadam feast. I love the sweet tangy taste of the gooju . So I thought of trying out this recipe which I googled.




I had brought four slices of pineapple from the market. Its in  season now & one can see many handcarts selling 4 slices of pineapple in packet for the price of 20 bucks ! I used up 2 pineapple slices for making pineapple sheera .The remaining two sices I used up while making this gojju. I wanted to try & see how the rcie turns out in my hands .So just two slices.

Ingrdients : 2 slices of pineapple ( peeled ) , 1 tbsp jaggery, 1 tbsp fresh dessicated coconut, 1/8 Methi seeds, 1 tsp urad dal, 2 tsp Sesame seeds ( used white unpolished ), 4 dry red chillies ( used 2 byadgi & 2 lavangi chillies ) , 1/ 2tsp mustard seeds,  1/4 tsp hing, 1/4 tsp haldi, 1 tsp oil,5-6 curry leaves , 1 tsp lemon juice, salt to taste.

Method : Roughly chop the pineapple piece & let them be cooked in a little water & hing.  Add jaggery to the pineapple pieces as they are getting cooked

Meanwhile dry roast methi seeeds, sesame seeds, dry red chillies & urad dal all separately. Alternatively  little bit of oil can be used to fry sesame seeds & methi seeds ...both separately. Keep aside all roasted ingredients. Take all the roasted ingredients & add fresh desiccated coconut to it. Make a paste of all these items with some little water .Pour the paste into the pinapple water jaggery mix. It must be boiling now.

Prepare vagar by popping mustard seeds & curry leaves. Pour this vagar over the coconut curried pineapple mix. Add lemon juice. Mix nicely. The pineapple gojju is ready .Serve with rice and or rotis !



I used both lavangi & byadgi mirchis as byadgi mirchi are hardly pungent & lavangi mirchis are pungent. If you don't want pungency, you can use all byadgi mirchis .If you want gojju to be pungent, you can use all lavangi mirchis.

The gojju tasted great. Even my parents said that ! 

Tuesday, September 26, 2017

Beet root halwa in microwave.

I had made beetroot halwa once earlier a kadhai on gas stove once.I had not posted it then. This time in Navratri, I decided to make this halwa in the microwave.

A few words about malai or cream. I remove malai daily from the milk which has been heated up & cooled as I don't like malai in tea, coffee , chaas etc.I cannot use this malai for making butter or ghee as it is low fat .I get low fat milk . .Every once in the month, when malai has accumalated to nearly 1 cup or more, I make some sweet dish using malai like carrot halwa, doodhi halwa etc.



Ingredients : 1.5 cups peeled & grated beetroot, 1 cup malai, 1/2 cup sugar,1/2 tsp elaichi powder, 1 tbsp ghee, assorted dry fruits for garnsihing.

Method : Take a microwaveable vessel.Add ghee to it & grated beetroot to it. Mix gheee with beetroot .Microwave on high for 2 minutes. Remove the vessel .Stir the beetroot nicely.Add the malai to it & mix with the beetrroot. Microwave on high for two minutes. Remove vessel from microwave. Give the ingredients a good stir. Microwave on high again for 2 minutes .Give one more good stir to the ingredients of the vessel & once gain microwave on high for 2 minutes.

Add sugar to the vessel.Mix all the ingredients in the vessel nicely so that sugar is evenly distributed. Microwave on high for 2 minutes. Give the ingredients astir & repeat heating in microwave on high. Repeat process one or two  times.Add cardamom powder to the vessel. Mix all ingredients nicely. Microwave on hih for one minute. Put off microwave.


Let the vessel cool in microwave for 15-20 minutes. Remove the vessel from microwave. Add thinly sliced dry fruits as garnish. Serve beetroot halwa hot with assorted dry fruits as garnish.


I used thinly sliced pistas as garnish & the green colour of pistas perfectly compliments the rich red hue of the beetoot halwa ! I read that beetroot halwa will taste divine with ice cream, ! Next time, I make this halwa, I will get ice cream to go with it ! 

Thursday, September 21, 2017

Whole wheat flour halwa in Microwave.

I was craving for atte ka sheera. I thought why not make it in microwave. I googled & came caross this Tarla Dalal recipe.

I tried it by mixing whole wheat flour with ghee & microwaving on high for 3 minutes at one go. Obviously , some part got burnt. So I discarded it & made gain. It turned out yumm !


Ingredients : 1/ 2 cup atta, 1/ 4 cup ghee, 1/2 cup sugar, 1/2 tsp cardamom powder, dry fruits of choice for garnish.



Method : Take ghee in a microwaveable vessel & microwave on high for 10 seconds. The ghee should be in  clear liquid form. Then only it will mix properly with the flour. If ghee has not melted properly, microwave more for 5-10 seconds. Add the atta or flour to the ghee & mix  both nicely.

Microwave on high for 1 minute. Put off microwave. Remove the vessel & stir the atta ghee mixture .Keep vessel with mix in microwave. Microwave on high for 1 more minute. Again remove, stir & microwave on high for 1 more minute. Repeat one more time .

Take out vessel.Add  1 cup water. Mix nicely so that no lump remain. While adding water, be careful as the atta ghee. mix is extremely hot .Water will give bubbles when it is added to atta ghee mix.Add sugar. Mix all ingredients nicely.

Microwave on high for 1 minute. Remove vessel.Stir the ingredient mix in vessel.Again microwave for 1 more minute. Repeat one more time. Add cardamom powder. Mix properly with the halwa.

Serve attae ka halwa garnished with dry fruits of choice.


Since I had walnuts, I toasted walnut bits  in microwave for 30 seconds.I used these walnut bits as the garnish .

Wednesday, September 6, 2017

Adai lapsi dhokla

I had made adai during  the weekend.Some batter was left over And then I saw this Daliya dhokla using lapsi rava. I knew that I had to try making dhokla with leftover adai batter & lapsi rava.

So I set about making the batter for this new fusion dhokla .And well, it turned out yumm !


Ingredients : 1 cup leftover adai batter, 1 cup lapsi rava ( thin variety or if it is thick, then make it thin by grinding it in mixer three to four times. It will be not be uniformly thin. It does not matter ) , 1/ 2 - 1 cup dahi or chaas, 1/2  tsp  hing, 1/2 tsp turmeric, 1 tsp mustard seeds, 1 tsp unpolished til , 2-3 tbsp oil, 1 packet eno fruit salt, 1 green chilly finely chopped, 1 tsp grated ginger, some finely chopped coriander for garnish.


Method : Add lapsi rava to leftover adai batter. Mix so that no lumps remain. Curds or chaas will hve to be added to get idli batter type consistency. Add curds or chaas little by little as batter needs to be thick with no lumps.Add 1 tbsp oil to this batter. Mix nicely.Keep it overnight to soak.

Next morning, add grated ginger, finely chopped green chillies,,hing , haldi & salt to taste to batter. MIx nicely .

Get a steamr ready. Even acooker can be used. Let the water already be boiling in the steamer or cooker. Grease the inside of vessel with oil .Keep aside.

Add eno slt to batter. Mix nicely & pour batter into greased vessel/ vessels. Steam in steamer or cooker for 15-20 minutes.Check if dhokla is cooked by inserting a toothpik or fork. If not, steam for 5 more minutes.

Prepare tempering by heating oil in a kadhai .Add mustard seeds. After they splutter, put off gas. Add til seeds to kadahi. Pour this tadka over steamed dhokla. Cut dhokla into desired shapes after it cools off. Garish with chopped corainder & serve.



Saturday, September 2, 2017

Chutni pudi poha.

Whenever we have to go to attend any function in temple or whenever we have a puja at home or any socio religious function like gruh pravesh etc in the mornings,in our community ( Madhva Brahmin community), it is preferred, to eat fruits or a no cook snack.The most common item is any snack of poha. Poha dahi or chutni pudi poha, or banana poha is common. We can eat poha any time, ...actually, all the time !

Cooked poha  like the batata poha & upma is allowed for upvaas as well.

Even for ekadashi upvaas, poha cooked as also uncooked versions are allowed. Even upma is fine for ekadashi.


Ingredients : 1 cup thin poha, 2-3 tsp chutni pudi, 2-3 tsp kachha tel (raw oil without warming or heating even ) , 1 small cucumber peeled & grated, 1 small carrot peeled & grated,1/2 capsicum finely chopped, 1 tsp lemon juice, finely chopped coriander for garnish, salt to taste.


Method : Mix poha, oil & chutni pudi in bowl.Sprinkle salt.Salt must be added very carefully. This is because, poha has salt & chutni pudi has salt as well.Add grated carrot, grated cucumber, chopped capsicum .Mix all nicely. Add lemon  juice .Mix Garnish with finely chopped coriander.

Enjoy the taste as you tuck into it !


Vegetables are optional....one can add any raw vegetable except onion & garlic as that will make it unsatvic.Cucumber is most common. Carrots, capsicum , coriander are optional.For tangy poha, add lemon juice.

Thursday, August 17, 2017

Cabbage Pulao

I had made cabbage sabzi early in the week.Half of the 400 gm cabbage was leftover. I thought of making cabbage pulao. I googled & got many recipes of cabbage rice. I choose this recipe of Veg Recipes of India. I made a few changes. And of course, I made it in the cooker.


Ingredients : 1 cup basmati tukda rice, 1 tbsp oil, 200 gm finely shredded cabbage, 10-12 curry leaves , 1-2 green chillies roughly chopped, 1 tsp grated ginger, 1 bay leaf, 1 inch cinnamon stick, 5-6 peppercorns slightly pounded, 1 tsp cumin or jeera, 1 tsp dhania powder, 1/4 tsp red chilli powder, 1/4 tsp haldi, 1/4 tsp hing,juice of half lemon , salt to taste.


Method : Take oil in the pressure cooker pan. Heat the oil .Add ginger to it.Let it be nicely fried in oil.Add pounded peppercorns, cinnamon stick & cumin .After they turn fragrant, add shredded cabbage, curry leaves &  green chillies. Let it be nicely sauteed. Add haldi & hing. Mix nicely with cabbage & spices. Add bay leaf. Give all ingredients a good stir. Add rice. Mix all things nicely in the pressure pan. Add dhania powder & red chilli powder. Mix nicely with the ingredients in the vessel.Add salt. Mix nicely once again so that salt gets distributed all over. Add 2 cups water. Put on the lid of the pressure pan.Put on the whistle.Pressure cook for 2-3 whistles on high flame. Put off gas.Aftr it cools, put off whistle.After 10-15 minutes after whistle has been removed, open the lid. The cabbage pulao is ready. Sprinkle juice of half a lemon & mix with the fluffed up rice.

Serve cabbage pulao with roasted papad & raita.


My family were all praise for this mildly spiced pulao !

Sunday, July 16, 2017

Vegan Upside Down Apple Cake

I avoid eating apples as I feel they constipate. Since,   I had some apples at home , I decided to make this  upside down apple cake.I have borrowed generously from recipe of Apple cinnamon coffee cake & upside down wholewheat apple cake.


Ingredients : 1 cup atta + 1/ 4 cup maida, 1/2 cup sugar + 2 tbsp sugar , 2 medium apples peeled , de seeded & thinly sliced after 1 tsp baking powder, 1/2 tsp baking soda, 1 tbsp coffee powder,1 tsp cinnmon powder, 1/4 tsp clove powder, 1/4 tsp cardamom powder, 1/4 cup unsweetened applesauce, 2 tbsp oil, a pinch of salt.



Method : Take a baking vessel.Line it with butter paper. Arrange the wedges on the bottom of the vessel over the butter paper.Mix clove powder, 1/2 tsp cinnamon powder, cardamom powder & sugar nicely with a fork.Sprinkle this powder on the apple slices so that all slices are covered with this powder. Bake these apple slices at 180 degrees  centigrade  for 8-10 minutes.Keep aside.


In a bowl, mix all dry ingredients namely atta, maida, sugar, 1/2 tsp cinnamon powder, baking powder, baking soda & alt.Mix with a whisk or fork or spoon many times over, so that, ll dry ingredients are nicely mixed.Keep aside.

Add 3-4 tbsp water to 1 tbsp coffee powder. Mix nicely so that no lumps of coffee remain undissolved. This is the coffee decoction. Keep aside.

In another bowl, mix wet ingredients....applesauce, oil, coffee decoction nicely with spoon or whisk.
Pour this wet ingredient mix into a well made in the dry ingredient mix. Mix all nicely so that a batter is formed. It must have just drop down consistency like idli batter.

Pour this batter over the apple slices which have sprinkled with sugar-clove-cardamom-cinnamon powder. Bake for 30-40 minutes at 180 degrees centigrade or till a toothpick inserted in the cake comes out clean.

I always bake in microwave mode for 2-4 minutes, even 5 minutes. after this convection baking to make sure that all batter has got cooked.

Put off oven. Let it cool in the oven for half an hour. Remove cake from oven after half am hour. Cool the cake outside oven for another half an hour.

Take a plate & invert the baking vessel on the plate. The cake will drop down. I felt the apple slices were too moist . So I put the cake in vessel & baked in microwave mode for 2.5 minutes.Let it cool for 5 more minutes. Take out the cake on the plate.Cut it into desired shapes & serve.

Tips : I sliced apples into very thin pieces. Apple wedges can be cut instead of slicing apple.After cutting apples into slices or wedges, sprinkle lemon juice to prevent darkening of apple pieces.

The coffee powder used is Nescafe classic. The coffee powder that was remaining in bottle was less than 1 tbsp. Maybe 3/4 tbsp.I used up the whole thing. Since it was less than 1 tbsp, the coffee flavour was there & yet, not pronounced.

I used white granulated sugar to sprinkle on apple slices. In the cake batter, I used nearly 1/4 cup white sugar & the remaining 1/4 cup jaggery sugar. Simply because jaggery sugar that remained to be used was just 1/4 cup.