Homemade Recipes

How to make Coconut Cake with step by step photos recipe + Video - If you love coconut, like me then this is perfect cake for you. It has a fabulous coconut flavor, moist, and a perfectly crisp crust.

Keep it covered at room temperature where it will stay deliciously fresh for a few days or covered in the fridge where it will stay fresh for up to a week.

What is coconut cake?

This eggless coconut cake is very easy and tender cake recipe to make without any fuss. Fabulously coconutty flavoured cake topped with a dessicated coconut. Super easy, moist, fluffy and dense at the same time, this delicious cake is a total delight to the tastebuds😍😍

The cake turned out perfect, and I don’t need to tweak it at all. It was soft, dense and a little crispy on the outside, which is exactly what a loaf cake should be.

I have posted quite a few eggless cakes recipes till now in my blog, but this recipe of eggless and simple coconut cake recipe is unique. Unlike the other cake recipes, the coconut cake is not just topped with desiccated coconut, but also mixed to the cake batter.

This is an eggless cake and uses yogurt and oil as an egg substitute. Both are my favourite ingredients and perfect substitute for eggs. It gives a wonderful texture to the cake. I use the saffron colour touch up the celebration of Independence special, it's totally optional if you don't like it, just avoid it. In this cake the colour will make your cakes more attractive.

Sorry to all my followers and readers who read or follows my blog regularly and I didn't update any new recipe since last 15 days, I was busy with my family. My toddler down with cold, cough and fever, you know how the babies are? They want that their mother around all the time.

My situation is like that only. When he'll be fine little bit, I was down with cold and fever :( now I am little bit fine, so coming with an interesting baking recipe. After a decade I baked something, I remember last time I baked "Homemade Fudgy Walnut Brownie" during christmas time, almost 8 months passed.

Today is the perfect day to post one of my favourite cake, today is Independence day and Raksha Bandhan as well.

Happy Independence Day + Raksha Bandhan to All

This is our Recipe Swap Challenge month, where we choose recipes from our partner's blog, this month my partner is Sujata Roy didi who blogs at BatterUpwithSujata. She is amazing blogger, I know her since very long time and she is so friendly in nature, very cooperative and naughty too 😃😃

Her recipes are awesome and mostly to those who are more health consciousus like sugar free, vegan and gluten free recipes. She is such a great blogger that I have ever met(virtually), we didn't met face to face but ya definitely will meet one day.

This time I have tried her coconut cupcake recipe, but I did some minor changes into the recipe, firstly pattern cupcake into loaf cake 😉, tutti frutti with chocochips

and I used plain flour, the actual recipe taken two varieties of flour soybean with all purpose flour, as I know my family members don’t like the soyabean flour into cakes so I avoid it.

I have posted quite a few eggless cakes recipes till now in my blog, but this recipe of eggless coconut cake recipe is unique. Unlike the other cake recipes, the coconut cake is not just topped with desiccated coconut, but also mixed to the cake batter.

So I hope you will love this coconut loaf cake! It is:

** Super coconutty
** Rich and Decadent
** So Easy

Let's see this how to make easy and soft, moist coconut cake recipe with step by step photos method plus video..

Total Time : 45 minutes
Preparation Time : 10 minutes
Baking Time : 30-35 minutes
Servings : 4 person
Cuisine : Baking
Author : Jolly Makkar

Ingredients :

Refined flour – 1.5 cup
Baking powder – 1 teaspoon
Baking soda – 1/2 teaspoon
Desiccated coconut – 1 cup + 2 tbsp for sprinkle
Oil – 1/2 cup
Milk – 3/4 cup
Thick yogurt – 1/4 cup
Milk powder – 1/4 cup
White Sugar/Powdered sugar – 1 cup
Vanilla essence – 1 teaspoon
Saffron food colour – 2 drops, optional
Chocochips to sprinkle

Loaf tin
butter paper
whisker/ hand machine

Preparation Method :

1. Preheat oven at 180 deg C for 10 minutes. Meanwhile lay butter paper inside the tin(only for the bottom)…Grease it with butter.

2. In a bowl sieve the flour, baking powder and soda. After sieving then add dessicated coconut.

3. In another bowl whisk milk, white sugar, add yogurt and oil. Mix well until sugar completely dissolves. Add milk powder and whisk again.

4. Add vanilla essence. Whisk well.

5. Now add the dry ingredients gradually and mix well. Make a lump free batter.

6. Divide the batter into two bowls, in one bowl add 2 drops of saffron, mix well. Add choco chips into the batter. mix it with light hands.(You can add tutti-frutti, dry fruits) Check the video

7. Pour the batter into the loaf tin. Tap the cake for 1 or 2 times, if there is bubbles in batter it will set, after tapping.

8. Bake the cake at the same temperature for 30-35 mins or until the toothpick inserted at the center comes out clean. Mine will ready in 35 min.

9. Immediately transfer the tin onto a wet cloth for easy unmould. Allow it to cool for15 minutes, then invert and carefully peel of the butter paper. Then allow it to cool for leastast an hour before slicing.

10. Sprinkle dessicated coconut on top(optional), slice it and Serve it with tea, coffee or enjoy on your munching time.

Notes

1 . Instead of refined flour or maida you can use whole wheat flour or atta in the cake batter. Or use any gluten free flour.

2. You can use same amount of butter instead of oil.

3. Baking time again differs from oven to oven, depends on the tin also… mine took around 35 mins flat for the cake to bake fully but what I would suggest is check after 30 mins then proceed accordingly.

4.Instead of vanilla essence you can use any flavour of your choice, like cardamom powder, nutmeg powder, cinnamon powder etc.

5. Food colour is also optional but colour will make your cakes more attractive.

6. I used homemade dahi, you can use market based dahi too.

For more awesome cake recipes check out these awesome recipes:

eggless carrot cake
vegan jaggery cake
whole wheat eggless chocolate cake
orange chiffon cake
rainbow swirl cake
eggless funfetti mug cake

Coconut Loaf Cake YouTube video

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Happy Baking & Enjoy 😊😊

How to make Leftover Rice Paratha with step by step photos + video - This is one of the most popular and mostly often made rice paratha recipe usually made in Northern parts of India especially in Punjabi's family. It always surprised me how the simple ingredients makes a flavorful meal.
This is basically made from leftover cooked rice or with boiled rice also. Serve rice paratha with amul butter or white butter, curd, pickle and chutney for a simple yet tasty breakfast.

This is one of our favourite breakfast at my home, whenever we prepare rice at my home, one night before..this is for sure next day this is our morning breakfast.

I used to make leftover veggie paratha most of the times in our breakfast menu, like aloo-gobi-matar mixed with spices and used as a stuffing,,mmm yummy still my mouthwatering!!

In a Punjabi house like mine, stuffed paratha topped up with homemade butter or amul butter (my personal preference) is a regular Indian breakfast recipe. Paneer paratha, Mooli Paratha, Gobi paratha or aloo paratha is among my top choices for menus on weekends.

What is Rice Paratha?

A delicious stuffed crispy flatbread of leftover rice mixed with spices, served with butter, curd and pickle is heaven on plate. This paratha works great whenever you have some leftover rice, such as jeera rice, simple boiled rice or any cooked rice.

Fresh rice don't gave good texture and crispness to the paratha. Desi ghee/Clarified butter can be used for frying the paratha. You may also use oil or butter also.

I usually make the dough and the stuffing for the parathas beforehand so that I can quickly serve them on the table at the time of the breakfast.

You can find end number of leftover recipes on my blog
mumbai style tawa pulao
cinnamon bread crust treats
lemon rice
barfi kulfi

Let's begin the step by step recipe of rice paratha recipe with pictures + video

Cuisine : Indian
Course : Breakfast
Total Time : 20 minutes
Preparation Time : 5 minutes
Cooking Time : 10-15 minutes
Servings : 2-3 person
Author : Jolly Makkar

Ingredients :

Cooked rice/Leftover rice - 1 cup
Carom seeds/Ajwain - 1/4 teaspoon(optional)
Red chilli powder - 1/2 teaspoon
Garam Masala Powder - 1/2 teaspoon
Salt to taste
Handful of chopped coriander leaves
Desi Ghee/Oil/Butter for frying
Paratha dough using one cup whole wheat flour

Preparation Method :

(How To Make A Soft Dough)

1. Take 2 cups of whole wheat flour in a mixing bowl, and add salt to taste in it.

2. Add water to make a soft and pliable dough. Knead the dough with the palm of your hand for 2-3 minutes as that not only helps to release the glutton but makes a soft dough.

3. Keep kneading the dough for 6-7 minutes before rolling it for paratha.

4. Now, divide the dough into 4-5 parts, roll it in the palm of your hands to make round balls.

(To make Rice Paratha)

1. Prepare the stuffing : Take a bowl of cooked rice, Slightly mash the rice with hands or you can used masher. Best you used your hand to mash the rice.

2. Now add all spices like - 1/4 teaspoon carom seeds, salt to taste, 1/2 teaspoon red chilli powder, 1/4 teaspoon garam masala, handful of chopped coriander leaves. Mix it well.

3. Take one part of wheat flour dough, Now dust these balls with dry flour and roll them with a rolling pin to make a circle of 5-6 inch.

4. Add little bit ghee on circle, add the rice stuffing inside it. Lift the edges one by one and bring back to the center so as to make a roundish ball(like a potli) once again. Check the video👇

5. Now dust this stuffed ball again with some flour and with gentle movement roll it out once again to about 6-7 inch diameter circle.

6. Heat up a griddle or tava and place your stuffed paratha.

7. Gently place the paratha over the tava and cook from the side.

8. If yes it is cooked, flip over the paratha and apply the desi ghee and cook the paratha until it's brown in color.

9. Serve the paratha hot alongside with butter and some tangy pickle or coriander chutney.

Check the detailed recipe in Video

Happy Cooking & Enjoy 😊😊

Honey Nut Brittle Recipe | Nut Brittle Recipe | Honey Nut Candy | Dry Fruit Chikki with Honey | Honey Nut Brittle | Honey Almond Brittle | Dry Fruit Chikki | Honey Candy Recipe | Honey Brittle Recipe

Honey Nut Brittle with step by step photos recipe. This candy, featuring honey, butter and dry fruits, is a delicious twist to on an old favorite munching snack. The honey adds a slight chewiness and a subtle note of sweetness to the double nutty flavor. A classic honey nut candy recipe that literally does melt in your mouth!

This popular sweet is a twist to normal brittle recipe, there is no sugar inside, made with nuts and honey only, how healthy isn't?

This is very easy snack, you can make for yourself or your kiddos too. It doesn’t cost too much to make, especially if you keep nuts on hand anyways.

In India, Brittle is known for Chikki, which is a traditional Indian sweet generally made from peanuts and jaggery. There are several different varieties of chikki in addition to the most common groundnut chikki.

Each variety of chikki is named depending upon the ingredients used, which include puffed or roasted Bengal gram, sesame, puffed rice, beaten rice.

The same thing with brittle also you can make many variations like adding dry fruits of your choice(your choice: almonds, walnuts, peanuts, pecan), sesame seeds, peanuts, coconut flakes. I used almonds and walnut, both are my favourite nuts so I added both. I use a cup of nuts into nuts if you want more nutty flavour into your brittle, increase the quantity of nuts(any nuts of your choice).

This recipe of dry fruit chikki made with honey, there is no sugar or no jaggery.

This Honey-Nut Brittle is a healthy, delicious and easy traditional nut candy made from nuts and only honey. It can be eaten alone or as a sweets after meal. It is a perfect replacement for chocolates.

This recipe is a part of A to Z recipe challenge, this is our 8th post for the challenge. We choose key ingredients alphabetically to cook and post a dish every alternate month.

This is my 5th dish in the A to Z challenge series,
A- Homemade Apple Jam (no preservatives)
B - Beetroot Carrot Sandwich
C - Black Chana Masala (chickpeas)
D - Dates, Almonds and Coconut Rolls
E - Breakfast Egg Muffins
F - Dahi Methi Poori (fenugreek)
G- Guava Cheese(Goan special sweet)

This time the alphabet is "H" so I choose HONEY and thought of sharing this sweet treat which I really relish in healthy style. Let see how to make this.

If you want to get a golden coloured candy, I suggest you use a light coloured honey(dabur honey) as you need to caramelize it. I have brought this Honey from Australia which is dark, very thick...so my final result of the brittle is the dark colour.

The taste is amazing and it’s really good for your throat! Try it and let me know what you think!

Prep Time : 10 minutes
Cook Time : 15-20 minutes
Total Time : 30 minutes
Course : Dessert
Cuisine : American
Servings : 7 to 8 big pieces of brittle
Author : Jolly Makkar

Ingredients : [1 cup = 240 ml, 1/2 cup = 120 ml]

Honey - 1/2 cup
Chopped Nuts/dry fruits - 1 cup (your choice: almonds, walnuts, peanuts, pecan)
Vanilla extract/essence - 1/4 tsp (optional)
Butter - 2 tbsp

Preparation Method :

1. Roast the dry fruits on heavy saucepan, toast it lightly golden brown, sprinkle with salt and set aside... OR you can toast it into an oven also - spread the nuts over a cookie sheet and toast in a 350 degree F oven for about 10 minutes or until lightly golden brown. Remove from oven, sprinkle with salt and set aside.

2. Pour honey into a heavy saucepan. Simmer over medium-low heat until it reaches 275 degrees F on a candy thermometer. This will take several minutes, up to 15-20 if you are using low heat.

3. You can also use the cold water test to ensure you’ve reached soft crack stage. Check notes**

4. Once soft crack stage is reached, keep the candy mixture over the heat source and stir in butter, vanilla essence (if desired), toasted nuts and any further additions you wish to add to your candy.

5. Cook for one additional minute, remove from heat and spread over a parchment lined baking sheet.

6. Place in freezer for around 30 minutes to 1 hour to cool. Break into pieces and store in the freezer in single layers between parchment paper.

7. Keep frozen until ready to eat since the candy turns hard at room temperature.

Notes** + YouTube Video

How to check Soft crack stage: Keep a bowl of cold water near the stove, drop a few drops of the honey mixture into the cold water. When it reaches ‘hard crack’ stage, it will get hard when it hits the water. (or if you have a candy thermometer, till it’s 275 degrees F). I don't have candy thermometer, so I used this method.

Happy Cooking & Enjoy 😍😍

Aam Panna recipe with step by step photos. Aam Panna is a very refreshing and cool summer drink made using raw mangoes, sugar, spiced with black salt and roasted cumin powder. Aam Panna is a popular summer drink across North India.

This is one such refreshing drink which I used to make it on a regular basis in the months of summer.

This aam panna juice recipe will surely help you make tasty and tantalizing 100% natural mango drink at home.

As most of the aam panna drink recipe, There are different recipes to make this drink in every household and with a little difference here and there, the taste changes slightly. Some people add mint and some do not. Some peel the green mango before boiling and some do not.

What is Aam Panna?

Aam Panna is a sweet-tangy beverage made with green raw mangoes. It is very refreshing and cools down the body. It is recommended to drink Aam Ka Panna during summer time because of it’s cooling properties.

It is also called as Keri No Baflo in Gujarati, Aam ka Jholiya in Indore and Aam Pora Shorbot in Bengali.

Aam ka Panna Preserve

You can make a preserve of Aam Panna and use it as when required. Store this concentrate in refrigerator for 2 months.

When ready to use, just add 3-4 tbsp of concentrate in serving glasses and top up with ice and water. Add few mint leaves give more freshness to the drink.

In India, raw mangoes are profoundly used in everyday meals and curries. From chutney to drink and dal's, during the summer season, raw mangoes are creatively used in many Indian dishes.

Here are few raw mango recipes that you might like to try apart from aam ka panna:

Kache aam ki khatti-meethi Chutney (Chundo)
Instant Raw Mango Pickle

Aam Panna Recipe – Two Ways
I have tried all the ways, sharing with you those methods. Check it out.

Boiling Method/Pressure Cook Method: Boiling method either in a pressure cooker or wide deep pan, the mangoes over medium heat for 2 – 3 whistle along with water in a pressure cooker or boil it. Remove the stone, if any, in the mangoes. Allow the mango pulp to cool. Blend together the mango pulp, sugar, salt, spices, and mint until smooth.

Sparkling Raw Mango Drink by Pressure Cook Method

Roasting Method: The second one if the roasting method. Wash and wipe the raw mangoes. Now, you can roast them directly over the gas stove flames or on the barbecue grill. Once that is done, get rid of the mango skin and the stone. Collect the pulp in a bowl. And blend it with sugar, spices, and mint leaves. The rest of the process is very similar to the one shared below.

Roasted Aam Panna by Roasting Method

So here is my recipe to make this refreshing Aam ka Panna drink with preserve. You can make a big batch and refrigerate it and keep enjoying with your meals. It can be preserved for 2 months if you keep in the fridge.

Do give it a try and share your comments with me for the same that you liked it or not.

Course : Summer Drinks(beverages)
Preparation Time : 10 minutes
Cooking Time : 20 minutes
Total Time : 30 minutes
Aam Panna Preserve shelf life : 2 months
Cuisine : North Indian
Author : Jolly Makkar

Ingredients :

Raw Mango/ kachcha Aam - 500 gms(1/2 kg) 2 medium size
Roasted cumin powder/Bhuna Jeera – 1/2 tbsp
Black salt/kala namak - 1/2 tbsp
Black Pepper / kali mirch powder – 1/4 tsp
Sugar/ Chini - 1 cup (adjust according to your preference)
Water - 1/4 cup for sugar syrup
Ice cubes – few

For garnishing
lemon slices
fresh mint leaves

Preparation Method :

1. Select a firm green mango and peel the skin and chop the mango, leaving out the seed.

2. Take a deep pan, add 250 gm of water(almost 2 cups) with chopped mango cubes and salt. Boil the mangoes very well till they are very soft and almost dissolved in water.

3. Add the mango pulp along with the roasted cumin powder, black salt, pepper powder in a grinder and blend it to a smooth puree with no water.

For sugar syrup

4. Take a pan/bowl add sugar along with water, bring it to a boil with low flame. Keep stirring otherwise sugar will crystallized. Switch off the flame and keep it aside.

5. Sieve the raw mango pulp. Take a deep pan add mango pulp with sugar syrup.

6. Cook it for 7-8 minutes, till it combined both well. Switch off the flame.

7. You raw mango concentrate is ready. Fill it in a glass bottle and keep refrigerated till 2 months.

How to serve

8. Add few ice cubes in the glass, now fill it 2/3 with mango preserve and then pour water, you can add lemon juice with fresh mint leaves and stir well.

9. Garnish with few fresh mint leaves and lemon slices. Enjoy !!

This above picture during my photo-shoot...I am feeling thirsty 😄😄, I took one glass and sip it. I really enjoyed it.

So don't waste your time for it, go and buy good raw mangoes from market..prepare this aam ka panna drink and enjoy with your family & friends. Hope all my readers and followers enjoying my recipes.😊😊😍

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