It seems only Indian food enthusiasts and those allergic to eggs are interested in eggless cake recipes and other dishes without eggs. I was searching for some more recipes to add to the eggless cakes collection and was pleasantly surprised to find Manjula aunty showing the world how to make delicious eggless pineapple cake so easily. Her videos are popular on this blog and this one will surely help people try out making cakes without those eggs Vegetarians rejoice!

Please note: This video is from Youtube.com and I’m not the person featured in the video. I’ve just added the video here to spread the word about Indian cooking. The length of the video is about six and a half minutes; depending on your internet connection, the loading time might vary.

photo credit: Pinot & Dita (Photo not of actual recipe)

With just three main ingredients in mango, condensed milk and sugar, this icecream surely looks like a good one to start your cooking career with

Mango Icecream

Ingredients

• Mango pulp – 1 can
• Sugar – 1 or  2 cups(depends on personal choice)
• Condensed milk(unsweetened) – 2 cans

How to make:

1. Empty the mango pulp in to a big bowl.
2. Add sugar and condensed milk and beat with a electric mixer for 15 minutes or stir by hand well.
3. Transfer the contents into freezer safe container and freeze the mango icecream.
4. It is ready to eat after 3-4 hrs. Enjoy!!

Some more ice cream and mango links:

Kesar Mango Icecream

Banana Ice cream (video)

Mango recipes collection

Delicious mango Shrikarni

Five Minute Mango Ice cream (Link to another website)

(copyright – Charles Haynes) Photo not of actual dish

Mysore Set Dosa

You’ll need:

• 1 measure urad dal
• 1 measure sago rice
• 1 measure avalakki or poha
• 4 measures raw rice
• Half teaspoon fenugreek seeds

Method / How – to

1. Wash and soak all the above for at least 4 hours.
2. Then grind all ingredients using enough water till they become a smooth thick batter.
3. Add salt to taste and leave to ferment overnight.
4. Next morning mix the batter well and make set dose as per your choice on a non-stick griddle.
5. Normally the set dose are made thick and roasted on both sides.
6. This recipe makes soft spongy doses which may be eaten with chutney and chutney podi.

Side – dishes for Set Dosa:

Vegetable Kurma

Various Chutneys

Also check out some more Dosa recipes from our main website.

Submit your own recipes here

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Links from other websites:

Mysore Masala Dosa - From It’s Life (blog)

Set Dosa by Aayi’s recipes

The recipes include a few varieties of mango-based drinks, ice-cream, pickles, chutneys and a couple of videos.

Photo by: zeetzjones

Recipe list follows below:

1. Quick and Easy Mango Icecream (Visitor recipe) – new
2. Mango Shrikarni – A thick mango juice (side-dish) used with Chapatis or enjoyed on a hot day.
3. Easy Mango Milkshake
4. Kesar Mango Ice-cream
5. Video: How to cut mangoes for eating
6. Video: Mango and Strawberry Milkshake
7. Mango Shrikhand – Ugadi special from Maharashtra. See recipe at the bottom of the page)
8. Mango Chutney (from main site)
9. Spicy Mango Pickle
10. Mango Vegetable Pickle (Gujarati variety)
11. Raw Mango Drink – Tangy mango drink if you want to try something other than sweet
12. Aam ki Chutney (from the blog)

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Do you have Mango Recipes to share with the world? Submit by email here and It will be published in this blog or on our main Indian recipes website

I have never liked Bittergourd much. The only time when I like having anything of bittergourd is when it is made into a Pitla / Kootu (a thick gravy like Sambar). Anyway, this video looked more tempting for me to try more of Karakaya (Bittergourd in Telugu) / Karela (in Hindi) / Pavakkai(in Tamil) or Hagalkai (in Kannada).

This one comes from Gayathri Vantillu through Youtube.com. Known as Kakarakaya Koora (Bittergourd fry) in Telugu, this andhra dish might just be good for a pleasant evening snack when the mood is just right.

Send in your Andhra Recipes and I’ll publish it in this blog or in the Indian Food Kitchen main website

So recently when Cucumber Ghassi was prepared at home, I didn’t know it was from Mangalore. Apparently Ghassi is a regular curry dish in Konkani cuisine (Konkanis are an ethnic group found in Mangalore, Goa and a few parts of Kerala). I don’t however why they call it Ghassi.

photo credit: GoDakshin

You can eat Cucumber (’Mangalooru Sauthekaayi’ in Kannada) Ghassi with Rice or with Chapattis. It is less spicier than regular curries and is a little thicker than Sambar. I had a yummy time devouring it! Here’s my mother’s recipe:

Cucumber Ghassi

Ingredients:

• Cucumber – 3
• Sprouted green gram – 1/2 cup
• Chopped Onions- 3 tablespoons
• Salt – as required

Grind together:

• Red chillies – 7
• Coriander seeds – 1/2 tablespoon
• Cumin seeds 1 teaspoon
• Fresh grated coconut – 1/2 cup
• Garlic – a couple of pieces
• Tamarind – a small piece

Dry roast the spices separately and then grind them with coconut, tamarind and garlic.

For the seasoning:

• Oil – 1 tablespoon
• Mustard seeds – 1/4 teaspoon
• Crushed garlic – 3 flakes

How to make / Method:

1. Pressure cook sprouted green gram for 10 minutes.
2. Chop onions into small pieces.
3. Add ground paste (spices) into the cooked green gram dhal along with salt and enough water.
4. Cook until you get a thick gravy.
5. Fry the seasonings in oil, add onions and fry all the ingredients turn golden brown.
6. Add to the boiling gravy and cook for a few more minutes.
7. Heat a little coconut oil, put some curry leaves and add it to the Ghassi
8. If you like, you can add a little more coconut oil once the Ghassi is ready
9. Garnsh with coriander and serve with Chapattis or steaming rice.

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Links to more Mangalore recipes and food websites and blogs:

Channa Ghassi – a Konkani specialty from Randap blog

Mangalore cooking – from Mangalorean.com

Also check out other Indian curries from our main website

Bread Masala

What you need:

• Sweetless Bread – 1 Loaf (You can also use sandwich bread or brown bread)
• Turmeric powder – 1 tablespoon
• Red Chilli powder – 1 tablespoon (or as needed)
• Salt – (as needed)
• Onions – 5
• Coriander leaves – (4 tbsp) finely chopped
• Tomatoes – 2 (medium sized)Oil – 4 tablespoons
• Green chillies – 2

How to make:

1. Cut the bread into small pieces.Heat oil in the pan.
2. Fry chopped onions in the pan until it is transparent.
3. Add green chillies.
4. Add turmeric powder and chopeed tomatoes.
5. Fry until it forms as a gravy.
6. Add salt and chilli powder.
7. Add a little watter and Add the bread pieces to the gravy.
8. Mix well and add coriander leaves to it.
9. Serve hot.

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Browse our site for:

Curries and Gravies

Rotis and Breads

If you’d like to share your recipe or article with us, use the contact form on this blog here or submit recipes through this easy-form here.

Another interesting feature about the site is that you get HTML code of any recipe and embed / insert it into your site or blog and it shows up automatically (like Youtube.com videos).

You can check out one of the recipes that I have inserted from Open source food – Egg-less Plum Cake, since eggless cakes are popular in this blog. It is a German cake variety, but you can  experiment with it and see how it turns out. Check out the presentation below.

Text Recipe for Eggless Plum Cake:

Ingredients

• 1 teaspoon dry yeast
• 1 tbs. warm water
• 3 cups self rising flour
• 3/4 cup sugar
• 1 & 1/2 tbs. baking powder
• 3/4 teaspoons salt
• 1 & 1/4 cups vanilla soy milk
• 6 tbs. melted vegan margarine
• 2 teaspoons vanilla
• 8 plums, cut quarters
• 1 teaspoon cinnamon
• 1 teaspoon ground cardamom

How to make / Method:

1. Dissolve yeast in warm water. Set aside.
2. Combine flour, 1/2 cup sugar, baking powder and salt.
3. Stir in soy milk, 5 tbs. melted vegan margarine, vanilla and yeast.
4. Pour dough into a rectangle about 1/2″ thick on a oiled cookie sheet.
5. Cover dough with the plum wedges (set them slightly “standing up”) .
6. Brush plums with remaining tbs. of melted vegan margarine.
7. Combine 1/4 cup sugar and cardamom.
8. Sprinkle over top of cake.
9. Bake at 375~ 30 to 40 min, or until center tests done.

Note: The batter should be somewhere between a stiff liquid and a dough you can roll with a rolling pin.

This recipe is owned by Netwalker and the original recipe can be found here

Links:

3 Eggless Cake Recipes

Indian Cake Recipes

You can also make variations with the chapathi or Roti and add fillngs make it into a yummy roll. Roti is usually fatter than the chapati though Roti might use less of oil in its preparation. photo credit: abbyladybug

Ingredients

• 1 cup chapathi flour
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder (optional)
• 1 tablespoon cooking oil (not olive oil)
• Roughly 1 cup of lukewarm water

How to make / Method

1. Place one cup of wheat flour in a mixing bowl.
2. Add half-teaspoon of salt and (optionally) a quarter teaspoon of chili powder, and mix thoroughly.
3. Add one tablespoon of heated cooking oil
4. Mix lightly with your clean fingers until flakes appear.
5. Measure carefully just under one cup of lukewarm water.
6. Add half of that quantity and knead thoroughly with your fingers.
7. Add half of the remaining quantity and knead thoroughly with your fingers.
8. Add water in increasingly reduced quantities so that the dough is not over watered. (Tip: The dough should peel off the hand without sticking to it.)
9. Place a moistened cloth or paper towel over the mixing bowl and set aside for an hour.
10. After the hour is up, heat up a non-stick pan or the traditional iron tava.
11. Using a marble slab or chapathi block, spread out some wheat flour with your fingers to prevent sticking. Powder the rolling pin as well.
12. Keep a quarter cup of flour ready in a shallow bowl.
13. Make even balls of the same size (2″ diameter) and set aside.
14. Take one ball, flatten it in the bowl containing the flour on one side, flip it over and flatten it again.
15. Place the ‘powdered’ dough on the slab/block and with a powdered rolling pin.
16. Roll out the dough on all sides evenly, adding flour as needed. Do not make it too thin, or else it will develop holes or stick.
17. Peel the flattened dough off the slab and place on the hot pan/tava.
18. Observe the color on the upside turn from ‘wet’ to ‘dry’, before turning over the chapati and letting it cook on the other side.
19. Add a little oil on both sides and start anew with the next ball of dough.
20. Serve with Chutney or Vegetable Kurma

Links to other Roti and Bread Recipes:

Roti and other Indian bread recipes – from Indian Food Kitchen main website

Tandoori Roti Recipe – from our main website

Video on how to make Roti

Video on how to make Chapati

Naan Recipe – from MIT website

This article has been modified and republished with permission from Wikihow (www.wikihow.com). The original article is here – How to make Roti. This article is available under this creative commons license

Indian Food Kitchen wishes all of its readers a very happy Indian republic day. Let the year ahead be safe and fun with lots of Indian food love!