Merry Christmas Wishes to all! As the holiday season approaching, every one of you rushes to think about what to make on this occasion. This time, I make a delicious carrot cake recipe, and I dedicate it to my viewers. As crucial ingredients, I used coconut, raisins, and carrots. Additionally, you can also use pineapple and walnuts. I believe all of you would enjoy this recipe with your family.

Preparation Time: 15 mins	Recipe Servings: 6
Cook Time: 55 mins	Download Recipe
Total Time: 1 hr 10 mins

Ingredients for Carrot Cake:

1. 1 Clove
2. One small piece of Nutmeg
3. One inch-sized Cinnamon
4. 1.5 cups Maida
5. 1 tsp Baking Powder
6. 1 tsp Baking Soda
7. 1/4 tsp Salt
8. 1/2 cup Refined Oil
9. 3/4 cup Sugar
10. 1/4 cup Jaggery Powder
11. 2 Eggs
12. 1 tsp Vanilla Extract
13. 1/4 cup Shredded Coconut
14. 1 cup Shredded Carrot
15. 1/4 cup Raisins
16. 1 tsp Butter or Oil

Step 1 – Pre-preparation:

Take a mixie jar. Add one clove, one small piece of nutmeg, one inch-sized cinnamon, and grind it to get a fine powder. Keep this stuff aside.

Step 2 – Making Carrot Cake Batter:

Get a bowl and add 1.5 cups of maida/plain flour. Add 1 tsp of baking powder, 1 tsp of baking soda, 1/4 tsp of salt, and mix the prepared fine powder made earlier. Keep this flour aside.

Take another bowl and pour 1/2 cup of refined oil. Add 3/4 cup of sugar, 1/4 cup of jaggery powder, two eggs, 1 tsp of vanilla extract, and whisk well till the mixture gets smooth and fluffy.

It’s time to add crucial ingredients. Add 1/4 cup of shredded coconut, 1 cup of shredded carrot, 1/4 cup of raisins and mix it. Optionally, you can add 1/2 cup of crushed pineapple and 1/4 cup of finely chopped walnuts. Add the prepared flour mixture half at a time and mix well. Even you can add all at a time and mix it if your bowl size is big enough to accommodate it.

Grease a cake pan with either oil or butter. Dust some flour over it. Swirl the pan to get coated with flour on all sides. Pour the batter into the greased cake pan and tap it to avoid air bubbles. The carrot cake batter is ready for the baking process.

Step 3 – Baking Carrot Cake:

Place a small stand in a heavy bottom pan, turn the flame on with medium heat, and let it heat for 5 minutes with a covered lid. Once heated up, place the cake pan over the stand. Cover the top with the lid and cook it for 50 minutes with reduced low heat. Please turn off the flame and let it cool down. Now, the Carrot Cake is ready for serving!

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Do you want to make a thick and creamy curry with chicken? Let me tell you the Chicken Posto recipe. This Chicken Posto is a traditional Bengali non-veg recipe made out of marinated chicken and poppy seeds. Try it with Rice and Rotis. Let’s get started!

Preparation Time: 10 mins	Recipe Servings: 2
Cook Time: 30 mins	Download Recipe
Total Time: 40 mins

Ingredients for Chicken Marination:

1. 400g Chicken
2. 2 tbsp Oil
3. 2 tbsp Water
4. 2 tbsp chopped Ginger
5. Eight medium cloves Garlic
6. 1.5 tsp Fennel Seeds/Sombu
7. 5 Red Chilly
8. Salt as needed

Ingredients for Posto Chicken:

1. 1 tbsp Poppy Seeds/Kasakasa
2. 1 tbsp Oil
3. 1.25 cup Water 
4. 1/4 cup Fresh Cream
5. Salt as needed

Step 1 – Marinating Chicken:

Take a mixie jar and add 2 tbsp of oil, 2 tbsp of water, 2 tbsp of chopped ginger, eight medium cloves of garlic, 1.5 tsp of fennel seeds/sombu, five red chilly, and salt as per your preferred level.

Grind it into a smooth paste. Get ready with 400g of cleaned and washed medium-sized chicken pieces. Mix it with the prepared paste and make sure the chicken is coated with paste well. Marinate it overnight or at least for 30 minutes.

Step 2 – Roasting Poppy Seeds:

Put 1 tbsp of poppy seeds/kasakasa in a pan and dry roast it with low heat for a minute. Transfer it to a plate and keep it aside.

Step 3 – Making Chicken Posto:

Preheat a wide pan at medium-high heat. Pour 1 tbsp of oil. Add all the chicken pieces in a single layer and pour the marinade over it. Cook for 5-7 minutes. Turn the chicken pieces over to cook evenly and avoid burning on one side. Cook this side for another 5-7 minutes. Please take all the chicken pieces alone to another plate and keep it aside. Add 1/4 cup of water to the same pan and scrap the bottom to deglaze the pan.

Add one more cup of water after deglazing to get some sauce out of it. You remember that you’ve kept aside the roasted poppy seeds. Add that poppy seeds along with 1/4 cup of fresh cream. Put back the chicken pieces and mix them gently with the sauce. Adjust your salt preference by adding some salt. Cover the lid, keep the flame at low heat, and cook for 15 minutes. Turn off the flame as the chicken posto is ready to serve!

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Have you ever tried making Rava Cake? Bakery-style Chocolate flavored? Yes, you can by following this recipe. This week I tried making chocolate rava cake made of semolina with cocoa powder, yogurt, milk, etc. Do try making this rava chocolate cake without an oven.

Preparation Time: 20 mins	Recipe Servings: 4
Cook Time: 35 mins	Download Recipe
Total Time: 55 mins

Ingredients:

1. 1 cup Rava/ Semolina
2. 1/2 cup Sugar
3. 1/4 cup Maida/Plain Flour
4. 2 tbsp Cocoa Powder
5. 1/4 cup Refined Oil
6. 1/2 cup Curd/Yogurt
7. 1/3 cup Milk
8. 3/4 tsp Instant Coffee Powder
9. 1 tsp Baking Powder
10. 1/4 tsp Baking Soda
11. 2 tbsp Grated Almonds

Step 1 – Preparing Rava Chocolate Cake Batter:

Take a mixie jar, put 1 cup of rava/semolina into it, and grind it to make a coarse powder. Likewise, grind 1/2 cup of sugar as a fine powder. Take a bowl and mix it. Add 1/4 cup of maida, 2 tbsp of cocoa powder and stir it well.

Pour 1/4 cup of refined oil, 1/2 cup of curd/yogurt, and 1/3 cup of milk. Take 3/4 tsp of instant coffee powder and mix it with 1.5 tsp of water. Later add this coffee water to the bowl and mix it well. Dough the mixture until you get a chocolate-colored batter. Let it rest for 15 minutes.

Grease a cake pan with some oil and dust some flour over it. Swirl the pan to get coated with flour on all sides. Now, add 1 tsp of baking powder, 1/4 tsp of baking soda to the resting mixture, and mix it well. Pour the batter into the greased cake pan.

Step 2 – Making Rava Chocolate Cake:

Place a small stand in a heavy bottom pan, turn the flame on with medium heat, and let it heat for 5 minutes with a covered lid. Once heated up, place the cake pan over the stand. Cover the top with the lid and cook it for 30 to 35 minutes with reduced low heat. After 5 minutes, top it with some grated almonds. Let it cool down. Now, the Rava Chocolate Cake is ready for serving.

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Want to taste aromatic dry plain biriyani? Kuska, a South Indian Biriyani that uses no vegetables or meat in it. You can serve this biriyani with raitha and brinjal or chicken gravy. Let me show you the preparation details.

Preparation Time: 10 mins	Recipe Servings: 2
Cook Time: 25 mins	Download Recipe
Total Time: 35 mins

Ingredients for Kuska Plain Biriyani:

1. 2 tbsp Ghee
2. 1 tsp Fennel Seeds
3. 1 inch sized Cinnamon
4. 4 Cloves
5. Four pods Cardamom
6. 1 Star Anise
7. 1 Bay Leaf
8. One finely sliced Onion
9. 2 Green Chilly [with slit]
10. 1 tbsp Ginger Garlic Paste
11. Two chopped Tomato
12. 1/4 tsp Turmeric Powder
13. 1 tsp Chilly Powder
14. 1/2 cup Curd/Yogurt
15. 2 tbsp Coriander Leaves 
16. 2 tbsp Mint Leaves 
17. 1/2 tsp Garam Masala
18. 1 cup Basmati Rice [Soaked for 1 hour]
19. 1 cup Water
20. Salt

Step 1 – Making Kuska Plain Biriyani:

Take a pressure cooker and turn the flame on with medium heat. Add 2 tbsp of ghee, 1 tsp of fennel seeds, inch-sized cinnamon, four cloves, four pods of cardamom, one piece of star anise, and a bay leaf. Fry it together till the mixture becomes aromatic.

Add one finely chopped onion, two green chilly with slit, and cook for a minute. Pour 1 tbsp of ginger garlic paste, and fry it until you feel there is no raw smell. Add chopped tomatoes of 2 and mix it. Add 1/4 tsp of salt, 1/4 tsp of turmeric powder, along with 1 tsp of chilly powder. Then fry it well.

Pour 1/2 cup of curd and mix it. Spread 2 tbsp of coriander leaves and 2 tbsp of mint leaves over the mixture. Mix it with 1/2 tsp of garam masala. Cook until the ghee separates.

It’s time now to put 1 cup of basmati rice into it. Before that, you must soak the rice with 1 cup of water for at least one hour. Mix well and fry it on high heat for a minute. Add 1 cup of water and salt as per your preferred salt level. Close the pressure cooker with placed weight and wait for one whistle. Don’t forget that the flame is at high heat. After hearing the whistle, please turn off the flame and leave the cooker lid closed for another 15 minutes. Now the plain biriyani, aka kuska, is ready!

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Would you like to prepare restaurant style veg kurma? I let you know the details of the white veg kurma recipe. This kurma is made mainly out of whole spices and vegetables. Let’s start making it.

Preparation Time: 15 mins	Recipe Servings: 4
Cook Time: 20 mins	Download Recipe
Total Time: 35 mins

Ingredients for Masala Paste:

1. 1/4 cup Coconut
2. 1 tbsp Roasted Gram
3. 6 Cashews
4. Two pods Cardamom
5. Two Cloves
6. One Cinnamon
7. 1 tsp Poppy Seeds
8. 1 tsp Fennel Seeds
9. 1/2 tsp Cumin
10. 3 Green Chilly
11. 1/2 cup Water

Ingredients for White Veg Kurma:

1. 3 tbsp Oil
2. 1/2 tsp Cumin
3. One Bay Leaf
4. 1/2 Onion [finely chopped] 
5. 1 tsp Ginger Garlic Paste
6. One Carrot [chopped]
7. Eight Beans [chopped]
8. One Potato [chopped]
9. Salt as needed
10. 1 cup Water
11. 8-10 Curry Leaves
12. 2 tbsp Coriander Leaves [finely chopped]

Step 1 – Masala Paste Preparation:

Take a mixie jar and add all the following ingredients. That is, add 1/4 cup of small pieces of coconut, 1 tbsp of a roasted gram, six cashews, two pods of cardamom, two cloves, one small part of cinnamon, 1 tsp of poppy seeds, 1 tsp of fennel seeds, 1/2 tsp of cumin, and three green chilly. Grind to get a paste.

Pour 1/2 cup of water to make a smooth paste. Keep this masala paste aside, as this is useful in making the white veg kurma.

Step 2 – Preparing White Veg Kurma:

Get a pressure cooker ready and turn the flame on with medium heat. Pour 3 tbsp of oil, add 1/2 tsp of cumin along with a bay leaf, and fry it until you feel the mixture’s aroma. Add a half onion finely chopped with 1 tsp of ginger garlic paste. Saute the mixture till the raw smell goes out.

Mix all the finely chopped vegetables of a carrot, eight beans, a potato, and a preferred salt level. Cook for 2-3 minutes with the top open. Add the masala paste as we made earlier and mix it well. Pour 1 cup of water into it.

Put 8-10 curry leaves and spread over. Adjust the salt level once again as per your preference. Close the top of the pressure with placed weight and wait for two whistles. Add 2 tbsp of finely chopped coriander leaves and mix it well. Now the white veg kurma is ready to serve! Serve for chappati and enjoy it.

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I was making Rava Cake this time, and without using an Oven. This cake is sweet and spongy. Moreover, you need not use eggs too. I used semolina, curd, milk, and so on. I topped with tutti frutti, which adds flavor to it.

Preparation Time: 20 mins	Recipe Servings: 4
Cook Time: 35 mins	Download Recipe
Total Time: 55 mins

Ingredients for Rave Cake:

1. 1/4 cup Curd/Yogurt
2. 1/4 cup Refined Oil
3. 1/2 cup Sugar
4. 1 cup Rava/Semolina
5. 1/4 cup Water
6. 2 tbsp Plain Flour/Maida
7. 1/2 tsp Baking Powder
8. 1/4 tsp Baking Soda
9. 2 tbsp Milk
10. 1 tsp Vanilla Essence
11. 2 tbsp Tutti Frutti

Step 1 – Making Cake Batter:

Get a bowl ready, add 1/4 cup of yogurt/curd, and 1/4 cup of refined oil in it. Put 1/2 cup of sugar and mix it well. Add 1 cup of rava/semolina, 1/4 cup of water and mix it well to avoid lumps. Let the mixture rest for 15 minutes, and you too. After that, take a sieve and add 2 tbsp of plain flour, aka maida, to it.

Additionally, pour 1/2 tsp of baking powder along with 1/4 tsp of baking soda. Sieve it together into the mixture. Mix it well. Pour 2tbsp of milk and 1 tsp of vanilla essence to it and mix well to get a batter. Take a cake pan and pour the prepared batter. Decorate the batter with 2 tbsp of tutti frutti. Instead, you can use your choice of nuts.

Step 2 – Making Rava Cake:

Place a small stand in a heavy bottom pan, turn the flame on with medium heat, and let it heat for 5 minutes with a covered lid. Once heated up, place the cake pan over the stand. Cover the top with the lid and cook it for 25 to 30 minutes with reduced low heat. Now, the Rava cake is ready for serving.

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Are you getting bored with plain rice? Would you like to add flavor to your rice with cummins seeds, cashews, and so on? Yes, I’m talking about Jeera Rice, my favorite, along with chicken gravy especially. Follow the instruction to do it yourself and enjoy the flavored rice.

Preparation Time: 5 mins	Recipe Servings: 2
Cook Time: 25 mins	Download Recipe
Total Time: 30 mins

Ingredients:

1. 1 cup Basmati Rice
2. 1 tbsp Ghee
3. 1 tbsp Oil
4. One inch-sized Cinnamon
5. Two pods Cardamom
6. Two cloves
7. 10 Cashews
8. 1 tsp Cumin seeds
9. 2 Green chilly [with slit]
10. 1.5 cups Water
11. Salt
12. 2 tbsp Coriander Leaves [Finely chopped]

Step 1 – Rice Pre-preparation:

Get 1 cup of basmati rice in a bowl. Wash and soak it for 30 minutes. Keep the stuff aside.

Step 2 – Making Jeera (Zeera) Rice:

Get a pressure cooker and heat it with medium heat. Pour 1 tbsp of ghee and 1 tbsp of oil in it. Additionally, add one inch-sized cinnamon, two pods of cardamom, two cloves, and mix it. Take ten pieces of broken cashews and fry it for a minute until the cashew turns light golden brown. Add the critical ingredient, 1 tsp of cumin seeds, and fry it until you feel this mixture’s aroma.

Put two green chilly with the slit. You add the soaked basmati rice and fry for a minute. Just pour 1.5 cups of water into it and your preferred level of salt. Mix it well. Increase the flame to medium-high heat and close the pressure with placed weight. Wait for three whistles, and the jeera rice is cooked well. Add 2 tbsp of finely chopped coriander leaves and spread it all over. Now the jeera rice is ready for serving. Enjoy it along with chicken gravy.

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Today, let me tell you what I tried this weekend. PalKova, a milk-based sweet recipe that is creamy and rich in taste; try this out yourself and enjoy it with your family.

Preparation Time: 10 mins	Recipe Servings: 4
Cook Time: 60 mins	Download Recipe
Total Time: 70 mins

Ingredients:

1. One liter Boiled Milk [Preferably cow milk]
2. 1 cup Lactoderm [Paal aadai]
3. 2 tsp Rava/Semolina
4. 4 tbsp Sugar
5. 2 tsp Ghee
6. Some Saffron [optional]

These ingredients yield 1/2 kg of Palkova.

Step 1 – Making Palkova:

Take a pan and add one liter of boiled milk. Preferably, opt for cow milk. Add one cup of lactoderm to it. In Tamil, it is called “Paal aadai”. Turn on the flame at medium heat. Stir it occasionally at the initial stage till the milk reduces to half level. Scrap the edges and keep stirring hereafter to avoid sticking and burning of the mixture throughout the process. Add 2tsp of semolina and reduce the flame to low heat.

Stir it for 5 to 6 minutes continuously. Add 4 tbsp of sugar and mix it well. However, you can add sugar based on your preferred level. Add 1 tsp of ghee and keep stirring for some time. Optionally, add a few saffrons and keep mixing it. Add 1 tbsp of ghee again. Continuously keep stirring until the mixture separates from the pan. Now the palkova sweet is ready to enjoy!

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Would you like to prepare chicken gravy easily in 45 minutes? This recipe is the right combination for rice or roti, of course. Let me tell you the know-how now.

Preparation Time: 5 mins	Recipe Servings: 4
Cook Time: 40 mins	Download Recipe
Total Time: 45 mins

Ingredients for Chicken Gravy:

1. 500g Chicken
2. 1.5 tbsp Ginger Garlic Paste
3. 4 tbsp Oil
4. 2 tsp Red Chilly Powder
5. 3 Onions [medium-sized as a fine paste]
6. 3 Green Chilly [crushed]
7. One Tomato [finely chopped]
8. 1.5 tbsp Curd/yogurt
9. 1 cup Coconut Milk
10. Salt
11. 1/4 tsp Turmeric Powder
12. 1/2 tsp Garam Masala Powder
13. 2 tbsp Coriander Leaves [finely chopped]

Chicken Pre-Preparation:

Take 500g of boned chicken of medium-size in a bowl and wash with turmeric powder. Add 1.5 tbsp of ginger garlic paste and mix it well. There is no need to marinate the chicken for this recipe. Keep it aside.

Making Chicken Gravy:

Take a pan and turn on the flame with medium heat. Add 4 tbsp of oil with 2 tsp of chilly red powder. Fry it for just 10 to 15 seconds to avoid burning the chilly red powder. Or otherwise, it spoils the recipe. Add those prepared chicken pieces coated with ginger garlic paste. Cook it for 5 to 6 minutes. Add 3 medium-sized onions as a fine paste. Additionally, add three crushed green chilly and one finely chopped tomato. Cook it for 10 to 12 minutes and look for oil separation.

Pour 1.5 tbsp of curd/yogurt and mix it. Add 1 cup of coconut milk, required salt, 1/4 tsp of turmeric powder to it. Now cover with a lid and cook for another 15 to 20 minutes.

Sprinkle some water over the sides. Add 1/2 tsp of garam masala powder and 2 tbsp of finely chopped coriander leaves. Reduce the flame to low heat and finally cook for 5 minutes with the covered lid. Now the chicken gravy is ready!

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As a Deepavali series, this time, I share with you the know-how of preparing Jaggery Rice. This recipe is a better option during the festival season, and it is sweet. Come, let’s start preparing it.

Preparation Time: 10 mins	Recipe Servings: 4
Cook Time: 40 mins	Download Recipe
Total Time: 50 mins

Ingredients:

1. One cup Jaggery
2. 3 tbsp Ghee
3. One inch-sized Cinnamon
4. 2 Cloves
5. 2 Cardamom
6. 15-20 Cashews
7. 1/2 cup Coconut [as small pieces]
8. 15-20 Raisins
9. 3 and 1/4 cups Water
10. 1 cup Raw Rice [washed]

Step 1 – Jaggery Rice Pre-preparation:

Take a pan and add 1 cup of jaggery with 1/4 cup of water. Turn the flame on with low heat. Cook the jaggery well until it dissolves. Filter the juice of it in a bowl and keep it aside.

Step 2 – Making Jaggery Rice:

Retake a pan and heat at medium heat. Get 3 tbsp of ghee in a pan. Add one inch-sized cinnamon, two cloves, two cardamoms, 15 to 20 cashews, and fry for a minute. Take 1/2 cup of coconut and cut into small pieces. Add and mix it. Add 15 to 20 raisins and cook the mixture until the raisins blow up.

Pour 3 cups of water and let it boil. Add the washed raw rice of 1 cup once it starts boiling. You can use basmati rice too. Stir it occasionally and let the rice cook thoroughly. Pour the melted jagger as made earlier on to it and mix well. Cover with lid and cook for 15 to 20 minutes at reduced low heat and turn off the flame. Let the jaggery rice cool down, and it is ready to serve!

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