Friday, 21 November 2014

Microwave banana wafers |How to make spicy pepper banana low calorie wafers in 5 minutes

I love to pop banana wafers in between especially when i am hungry .the normal yellow wafers you get in market are made from a variety of banana known as nendran bananas. you can check out the recipe here.

Todays recipe is made using raw banana (green kaccha kela) .BEST PART IS ITS EASY, QUICK & LOW CALORIE

Recipe source is  MICROWAVE SNACKS & DESSERTS BOOK by Tarla Dalal as a prize when we had visited Rajasthan tour arranged by Kesari tours and travels .

I barely had idea during that time that I would ever enter the cooking field & that too baking.Its rightly said God does everything with a purpose.

Ingredients :

1 raw banana peeled
salt to taste
1 tsp freshly ground pepper (kali miri) / 1 tsp red chill powder

Method :

1.Peel the banana and slice them using a wafer slicer.

2.Place them on a microwave safe plate lined with a thick tissue paper .

3.Microwave them on HIGH for 3 minutes turning them over once after 1 minute.

4. Sprinkle salt and pepper/red chilli powder and microwave on HIGH for another two minutes.

5.Cool and store in an airtight container


1. Slice raw banana as thin as possible to get crisp wafers.
2. You can use either black pepper or red chilli powder for flavouring
3.To add some zing you can sprinkle chat masala /black salt /sendha namak on wafers

Thursday, 20 November 2014

Rich moist eggless chocolate cake | Eggless chocolate cake in pressure cooker no butter

I had tried this chocolate cake recipe from sharmis passion and used 

it as a base while making eggless black forest cake .

Believe me this cake tasted nothing less than bakery cake & was a tough fight to brownie

its definitely a keeper recipe which i will suggest you to try

Had baked this cake in pressure cooker for those people who dont own 



Dry Ingredients:
All purpose flour(Maida) - 1 and 1/2 cups 
Cocoa powder - 3 tbsp
Baking soda - 1 tsp
Baking powder - 1/8 tsp (optional)
Salt - 1/4 tsp
Granulated Sugar - 3/4 cup  [Increase it to 1 cup if you dont use choco chips]
Chocolate Chips - 2 tbsp

Wet Ingredients:
Water - 1 cup (250 ml)
Vanilla essence - 1/2 tbsp
Lemon juice / White Vinegar - 1 tbsp (I used lemon juice)
Oil - 1/4 cup (60 ml)


1 Grease the cake tin with a little butter or oil.Preheat a pressure cooker as follows.Remove the whistle/regulator of cooker  you wont need it throughout the process.


2 Place a pressure cooker on flame and place a separator and close the cooker with its lid. Remove the whistle/regulator you wont need it throughout the process. (you can either close the cooker with the lid as you normally do or place the Lid upside down too)Then place the cooker set up on high flame for 10 minutes. till the cooker is being preheated lets prepare batter

3 Take water in a mixing bowl, add vanilla essence, sugar, lemon juice and oil. Mix well till sugar completely dissolves .

4.lets mix dry ingredients.Now take flour, baking soda, baking powder and coco powder and sift together twice atleast to make sure the flour, soda and baking powder and coco powder is evenly spread out.

5.slowly add the the sifted flour mixture to the wet ingredients mixture part by part.Gently mix in one direction, break the lumps forming...gently mix it.The batter is runny like you see in the pic.Fold in choco chips and give a quick stir.

6 Pour the batter into the 6 inch cake pan. Do not pour up to the brim, stop when the pan is 3/4th full. . Now cake is ready to go in cooker 

6.Now open the cooker and place the cake pan with batter carefully on the separator plate and close the lid.(whistle or regulator is not needed )

7.Now switch the flame to low mode and cook for 35-40 minutes on low flame. To Check  if your cake has got cooked after half an hour insert a knife or toothpick in centre of cake if it comes out clean that means cake is done. my cake  took 35 minutes to cook.

8 When the cake is ready,remove from flame and set aside. Do not open the lid immediately. Open after 10 minutes. •You will find that the cake has puffed up well 

9 Allow the cake to cool down for 10mins.•transfer the tin onto a wet cloth for easy unmoulding. Just tap the cake tin and the cake would come out easily. But in case if you find difficulty in tapping the cake out, just run a knife through the sides of the cake and tap it out.


10.Leave aside on a wire rack until it cools down. till the cake is cooling lets prepare the other ingredients.make sure to cool cake completely before trying to cut it or else it can break.


  • Please remove cooker ring and whistle while making the cake or else your cooker can get damaged,.use an old cooker for making this cake.
  • Do not forget to line the pan or else the cake might stick to the pan.
  • After the batter is ready, don't allow the batter to sit for more than the preheating time as cake can turn hard.
  • while inserting fork or toothpick try checking in the center if its cooked completely or not.If  the center of the cake isnt cooked and is slightly sticky, cover the top of the cake with butter paper and bake it for 5 more mins,it will be perfect. The butter paper covering will avoid more browning on top at the same time the centre will be cooked perfectly.

Wednesday, 19 November 2014

KOTHIMBIR PAKODA | Dhania bhajiya

A different type of delicious pakoda /bhajia /fritter using kothimbir aka coriander leaves /dhania ke patte

Had seen this on mejwani paripurna kitchen a marathi cookery show which was hosted by vishnu manohar


Coriander leaves (kothimbir /dhania patta) - 2 cups
corn flour - 2 tbsp
cooking soda - pinch
Ginger + green chilli + garlic paste + coriander paste- 2 tbsp
Besan (chick pea flour) - 1 cup
Lemon juice - 2 tbsp

salt as per taste


1. Wash coriander leaves thoroughly & chop it coarsely.

2 Add Ginger + green chilli + garlic paste + coriander paste to coriander leaves & salt and mix thoroughly. now mix lemon juice & keep aside for 10 minutes .

3. Add corn flour & besan & mix well. 

4 Just before making bhajiya add cooking soda mix well.

5. Heat oil in a pan and put small portions of the batter and deep fry till the pakodas becomes golden brown. Remove the pakodas onto an absorbent paper.

6 .Serve hot with tomato ketchup .