Thursday, 25 August 2016

Andhra Style Stuffed Brinjal Fry

Brinjals also known as Aubergines and Eggplants are called by different names in different languages like  ‘Baingan‘ in Hindi, ‘Vankaya‘ in Telugu, ‘Kathirikai‘ in Tamil, ‘Vazhuthanaga‘ in Malayalam, ‘Badanekai‘ in Kannada, ‘Ringan‘ in Gujarati, ‘Vaangi‘ in Marathi’ and ‘Bengun‘ in Bengali. 

There are a lot of health benefits of Brinjals but not many people are fond of this particular vegetable. Personally speaking in my house rarely stuffed brinjal is made. I want to ensure my daughter eats all veggies hence I keep on searching recipes online which are tasty and which will help her develop and liking for this vegetable. 

I tried different methods but none seemed to be successful with my husband and my daughter one day finally I saw the recipe of Andhra Style Stuffed Brinjal. The source of this recipe if from google.

Believe me its a no fail recipe and was an instant hit at my place so all the mom's out there who are struggling with their kids who don't eat brinjals and moreover whose husbands don't eat don't hesitate to try this one its a sure shot hit recipe.


Let's have a look at the recipe

PREPARATION TIME: 10mins
COOKING TIME: 20mins
TOTAL TIME: 30mins

INGREDIENTS:
8-10 small to medium sized brinjals
2 onions
1/4th cup coconut
1/4th cup peanuts
2 tsp sesame seeds
1 tsp jeera
pinch of hing
6-8 cloves of garlic chopped
1 tsp ginger paste
1  tsp kashmiri red chilly powder
1 tsp coriander powder
1 tsp garam masala powder
salt to taste
1 and 1/2 tsp oil

METHOD:
1.  Dry roast peanuts and keep aside. In same pan dry roast coconut,sesame seeds,jeera and keep aside.
2. In another pan take 1/2 tsp oil and roast onions,garlic and ginger until onions turn golden.
3. In a mixer, jar add all roasted ingredients along with dry masalas including salt. Grind it to a coarse paste.
4. Meanwhile slit brinjals keeping intact till the stem.
5. Once the mixture gets completely cooled stuff in the brinjals.
6. In a pan take 1 tsp oil and keep brinjals and cover and cook until tender when brinjals are almost cooked you can add remaining masala if any and cook for another 5-10minutes occasionally stirring in between with light hands so that brinjals don't break.
7. Sprinkle coriander on top and serve with hot phulkas or rice.

NOTES:
1. You can skip coconut if you wish I have tried both the versions with coconut and without coconut and both tasted equally good.
2. If you like lemon and tamarind in your food while grinding into a coarse paste add lemon or tamarind pulp.
3. Do not stir often and in case if you stir, stir very gently so that your brinjals don't break.
4. If you feel oil is less and your brinjals are sticking to the bottom of the pan you can add more oil or ekse you can cook indirectly by placing pan on a tawa.



Tuesday, 23 August 2016

Chole Tikki Chat

This blog is for typical street food Chole Tikki which can be easily made at home. If you are chat lover then this is must try and I am sure your family will love it.
This dish is a two-part preparation, chole, and tikkis . Chole is prepared by soaking white chana overnight in water to make them easier to cook. They are drained and cooked in a pressure cooker. The chana is then mashed and fried with onions, spices to make a curry which is the chole (gravy).
The tikkis are made from boiled mashed potatoes. Two or three of these tikkis are covered with the stew-like chole as a sauce and garnished with finely chopped onions, coriander leaves, spicy chutney, and sweet and sour tamarind chutney.


Here is detailed recipe for Chole Tikki Chat:

INGREDIENTS :
FOR CHOLE:
1 cup chole boiled 
1-2 pinch hing
1 onion
7-8 cloves of garlic crushed
1 cup tea water
2-3 tablespoon oil
teaspoon jeera
1 tablespoon kashmiri red chilli powder
1 tablespoon chole masala
1 teaspoon amchur powder / chat masala
salt to taste
FOR TIKKIS:
3 big potatoes boiled
2-3 pieces of bread
1 carrot grated
1 beetroot grated
1/2 cup paneer grated
1/2 cup cheese grated (optional)
1/4th cup coriander leaves 
1 teaspoon amchur masala / chat masala
1 teaspoon jeera powder
1/2 cup semolina for coating
1 cup oil for frying tikkis
FOR SERVING:
1 onion
1/2 cup coriander leaves (garnishing)
tamarind chutney
coriander chutney
1/2 cup dahi
1 teaspoon chat masala

METHOD:
FOR CHOLE:
1. Soak chole overnight. Next day in a saucepan boil one cup of water with 1 tablespoon of tea powder when water starts to boil strain and keep the water aside.
2. In a pressure cooker boil chole and at this point of time add tea water along with necessary water and salt.
3. Meanwhile take 1 onion and chop it finely. Take 2-3 tablespoon of oil in a pan. Let it become hot add jeera and let it splutter then add hing.
4. Add onions and garlic paste and cook till onions become translucent and turn brown. Meanwhile from boiled chole take 1-2 ladle chole and grind it into a paste and add it to onions.
5. Once onions and chole paste start to leave oil add kashmiri red chilly powder,chole masala,amchur/chat masala and add remaining chole and stir. Once chole starts to boil you can garnish it with coriander leaves and jeera powder.

FOR TIKKI:
1. Boil potatoes and keep aside. Take pieces of bread you can either wet them and then squeeze excess water and break into pieces or else you can grind pieces of bread in a mixer.
2. Grate carrot,beetroot,paneer and cheese and mix it with potatoes and bread.
3. Add salt,amchur masala/chat masala,jeera powder and coriander leaves. Knead a soft dough while combining all the ingredients together.
4. Roll into small or medium size discs of your choice or else you can you heart shape cookie cutter and give that shape also. Coat with semolina and deep fry until golden and crispy.

FOR SERVING:
1. In a plate firstly arrange tikkis then pour chole such that tikkis get drowned in it. 
2. Add dahi ensure that you whip dahi nicely. Add tamarind chutney , coriander chutney or any other chutney of your choice.
3. Add chopped onions and chopped coriander leaves. Sprinkle chat masala and jeera powder and serve immediately.

POINTS TO BE NOTED:
1. This chole recipe goes along with bhature also.
2. You can add additional tadka on top of chole by taking 1 tablespoon of ghee in tadka pan let it heat add jeera 1 teaspoon, a pinch of hing and 1 teaspoon chole masala and pour over ready chole and close the lid immediately it helps in keeping the flavours intact.
3. You can always make tikkis and keep in fridge fry them once your guests are about to come.
4. Those who do not like tamarind chutney can opt for khajoor chutney and one can also opt of pudina chutney instead of coriander chutney.




Thursday, 11 August 2016

Stuffed Wheat Garlic Bread

We all love bread and especially garlic bread is must whenever we visit and the pizza outlet. These days everybody prefers a healthy version of food but because of maida and cheese we refrain ourselves from such foods. Why not opt for a healthier version by using wheat base instead of maida base and reduce the usage of cheese in our food by making it healthier.
I recently baked stuffed wheat garlic bread at home and it was an instant hit and loved by all now I shall never look towards maida base anymore.

Recipe for the same is as follows

Preparation time : 1hour for dough and 20minutes for filling and garlic spread
Cooking time: 25-30 minutes or until the bread becomes golden brown 
Makes 3-4 garlic bread depending upon the size of balls you make out of dough

Ingredients For Bread:
1 and 1/2 cup All purpose flour / Maida / wheat flour
1 tablespoon Active dry yeast
1/2 teaspoon Granulated sugar
1/2 teaspoon Salt
2 tablespoon Olive oil
1/2 cup Water

For Garlic Spread:
2 teaspoon Garlic ,grated
1/4 cup Salted butter
1 teaspoon Red chilli flakes
2 teaspoon Dried spice mix
1 teaspoon Freshly ground black pepper

For Stuffing:
1/2 cup Sweet corn , boiled
1/2 cup paneer , grated
1 teaspoon oregano
1/2 teaspoon salt
1/2 cup Mozzarella cheese spread

Method:

For Bread:
1.Heat 1/2 cup of water to lukewarm temperature. Add active dry yeast and sugar. Beat using a spoon till the yeast dissolves completely. Keep aside for 5-7 minutes till frothy.
2.In a wide mixing bowl, take all purpose flour and salt. Add proved yeast mixture and a tablespoon of olive oil to it. Mix well. Add water slowly till you get a soft and sticky dough. Knead it on a floured surface till you get soft and slightly sticky dough. Feel free to add more dough to reach the required dough consistency. At the same time, take extra care not make very stiff and dry dough.
3.Coat the dough with the remaining olive oil. Place it in the greased bowl and cover using a cling wrap and keep it aside for 1 hour or until it doubled in its size.

Garlic Spread:
1.Take butter in a bowl.
2.Add red chilli flakes , garlic and dried spice mix. Mix well.

Stuffing:
1.Mix sweet corn , paneer , Oregano and salt .

Assembling:
1.Preheat oven to 180 degrees .
2.Punch back the raised dough. Transfer this to a floured surface. Slightly knead it for 3-5 minutes.Divide the dough into 3 equal parts.
3.Roll each dough ball into a circular disc with 12-14 cm diameter.
4.Spread a tablespoon or more garlic spread to the disc. Spread the  cheese first and then place a helpful of stuffing.
5.Fold the dough in half and seal the edges carefully. Make sure not to have any opening, otherwise, the cheese will come out while baking.
6.Score the dough gently to allow the air go out while baking. Repeat these steps for remaining bread. 
7.Cover the prepared bread using cling wrap to avoid it from drying.Brush the top of all the bread with remaining garlic spread. Sprinkle dried oregano.
8.Bake it in the preheated oven for 30 minutes or till the bread becomes golden brown.

Wednesday, 27 July 2016

Misal

Missal is a household dish in every Maharashtrian home. But this dish has slowly gained popularity with other masses also. My personal favourite but less spicy. Kolhapuri Missal is said to be authentic missal but one should be read the hotness that dish has. Whenever I bring sprouted matki from the market without another doubt the dish in my mind is always Missal. 
I have made this missal with just one tablespoon of oil whereas ideally missal is made with a good amount of oil to enhance the taste but believe me, one tablespoon of oil didn't make much of difference and we enjoyed it like every time we do.



Recipe for missal is here as follows:

INGREDIENTS:

1/4th cup matki (moth beans)
2 onion finely chopped
1 tomato finely chopped
1 tablespoon coconut grated
1 tablespoon Kashmiri red chilly powder
1/2 teaspoon ginger garlic paste
1 tablespoon oil
1/4 teaspoon mustard seeds
1/4 teaspoon jeera
3-4 curry leaves
pinch of hing
1 packet of 10gm readymade missal masala
2 tablespoon jaggery (optional)
2 tablespoon tamarind paste (optional)
4 cups water (warm)
salt to taste
1 small packet of farsan of your choice
2-3 tablespoon curd

METHOD:

1. Dry roast the grated coconut and grind to a fine paste with a little water if required.
2. Heat oil and add mustard seeds,jeera, hing and curry leaves. Let them splutter.
3. When they splutter add onions and saute for 2-3 minutes.
4. Add coconut paste and ginger garlic paste. Saute on low flame for another 4-5 minute or until oil starts to ooze out.
5. Add tomatoes and keep sauteing for 2-3 minutes. Add readymade missal masala , kashmiri red chilly powder.
6. Add matki and saute for 1-2 minutes on low flame. Add water and bring to a boil.
7. Add jaggery, tamarind paste and salt as required. Cover and cook for another 10-12 minutes on very low flame.

SERVING:

While serving in a bowl first place missal over that add farsan,dahi and chopped onions and coriander and serve with pav.

TIP:
1. You can serve this missal with poha and potato subzi.

P.S. This is not an authentic recipe of Missal but I guarantee you flavours and a mouthwatering dish.

Saturday, 23 July 2016

Brownsugar Wheat Cookies

Cookies who doesn't like them?? Have them in breakfast or give your child in tiffin or have them at teatime ya give to your child with a glass of milk. Anytime anywhere cookies are enjoyed by all. These days people don't prefer maida / All purpose flour much or you can say people prefer wheat flour over maida / All purpose flour. I personally feel if we are giving cookies to our kids why not make and give them a healthier version and make in wheat flour.




Ingredients:

  • 2 cups (250g) wheat flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornflour
  • 1/2 teaspoon ground cinnamon (use 1 teaspoon if you love cinnamon)
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, melted
  • 1 and 1/4 cups (250g) packed dark brown sugar (or light brown)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
METHOD:
  • 1. In a bowl take wheat flour,baking soda,cornflour, cinnamon and salt and mix.
  • 2. In another bowl take melted butter and brown sugar and mix until no lumps remain. 
  • 3. Whisk egg to this mixture and pour vanilla and mix again.
  • 4. Mix wet ingredients with dry ingredients and mix together and form a dough.
  • 5. Your dough should be soft and thick.
  • 6. Cover your dough with a cling film and let it chill for 2 hours minimum up-to 24 hours. Please do not skip this step.
  • 7. When you wish to bake cookies take the dough out and let it sit for minimum 10 minutes if you have chilled for 2 hours and if you a have chilled for longer time then let it sit out of fridge for 30 minutes maximum.
  • 8. Preheat oven at 160 C for 10 minutes.
  • 9. Make small balls out of dough and shape into cookies and bake for 10 minutes precisely and exactly after 10 minutes take them out and press with fork in center and bake for another 1-2 minutes.
  • 10. Your cookies will be ready. They will be soft and chewy. Keep in air tight container and they remain fresh up-to 7 days.

  • TIPS:
  • 1. You can use all purpose flour instead of wheat flour.
  • 2. You can add 1/4th cup suji for crunchiness.
  • 3. Do not skip step of keeping dough in fridge this is mandatory step.
  • 4. You can use canola oil instead of butter, your cookies will be really light.
  • 5. If you dont like cinnamon flavor, you can add cardamom powder in same quantity.



Wednesday, 20 July 2016

Karachi Halwa

We all love sweets. For all those who have sweet tooth always ask for sweets after meals. I always wanted to make such a sweet which is easy to make, has less oil/ghee and can be made with minimum ingredients. Voila!!! Karachi Halwa nothing could have satisfied my all the above demands easily. For  all those who love Karachi Halwa here is easy and quick to make recipe for the same:


PREPARATION TIME: 5 minutes
COOKING TIME: 10 minutes
TOTAL TIME: 15 minutes
YIELDS : 10-12 pieces ( depending upon size one cuts)

INGREDIENTS:
1 cup cornflour
1 cup sugar
1 + 1 1/2 cup water
1/2-1 teaspoon ghee
1 teaspoon elachi powder / few drops of elachi essence
1/2 cup chopped cashews ( you can use almonds / walnuts also)
1/4th teaspoon of food color (I have used red and yellow) 

METHOD:

1. In a bowl take cornflour and 1 and a half cup water mix well and keep aside. 
2. Add water slowly little by little so that no lumps are formed.
3. Add food color to this mixture.
4. In a non-stick pan take sugar and 1 cup water and let it boil till sugar melts we do not need one string consistency. We just want the sugar to melt.
5. Once the sugar has melted add cornflour mixture into the pan and keep stirring continuously.
6. Keep the flame high and in between, you can lower the flame but you have to stir continuously to avoid the formation of lumps.
7. After few minutes you will observe the mixture has started to leave sides of pan and have started to come together this is when you have add ghee just 1/2-1 teaspoon ghee.
8. Throw in chopped cashews or dry fruits of your choice.
9. Meanwhile, keep a greased plate ready and once the mixture starts to come together pour it into greased thali and spread evenly and let it cool.
10. After 30-40 minutes of cooling cut it into desired shape and size and garnish with chopped dry fruits and serve.

NOTES:
1. If you are using 2 different food colors you will have to repeat the entire process for every different food color you use. You can also divide the cornflour mixture into half and then cook in two different saucepans.
2. If you are using powdered food color take little cornflour mixture in a small bowl just 2-3 tablespoon or so and dissolve food color in that otherwise, there are chances of food color not mixing evenly if just dropped like that in the mixture.
3. You can fry cashews for better enhanced and crunchy taste. I haven't fried here as I wanted to use minimum oil and ghee.
4. Do not skip ghee it will give nice glossy and shiny appearance to the halwa.
5. It's important to use a non-stick pan so that cornflour mixture doesn't stick and in case if ur using regular pan then you have to stir continuously to avoid burning and sticking to the bottom.
6. For red color add 1/2 teaspoon the more the better as red color is dissolved in water it becomes diluted and yields pink color a little more than 1/4 teaspoon or 1/2 teaspoon will yield proper red color.


Tuesday, 19 July 2016

Baked Dry (Farsan) Kachori

Kachoris are loved by everyone with any stuffing and in any form. Right from moong dal kachori to stuffed farsan kachoris they are an ideal snack. Dry farsan kachori is an ideal snack for picnics and long journeys. Ideally, these kachoris are fried but I opted for a healthier version baked it and everyone enjoyed it a lot.




Recipe for Baked Dry (Farsan ) Kachori is as follows:

Preparation Time: 10 minutes
Cooking Time: 10-15 minutes
Total Time: 25-30 minutes
Serves: 16 pieces

Ingredients:

For Crisp Outer Layer:
1½ cups Maida (all purpose flour)
3½ tablespoons Oil
Salt

For Dry Spicy Stuffing:
1/2 cup Papdi Gathiya or Sev, crushed like coarse powder or Roasted Gram Flour
1/4 cup moong dal (farsan)
1½ tablespoons Date Tamarind Chutney or Date Chutney (whichever is your preference)
1/4 teaspoon Turmeric Powder
1½ teaspoons Red Chilli Powder
1/2 teaspoon Garam Masala
1/4 teaspoon Black Pepper, crushed coarsely
1/2 teaspoon Dry Mango Powder
1 teaspoon Sesame Seeds (til)
1 tablespoon Coriander Seeds
1 tablespoon Fennel Seeds (saunf)
1/2 teaspoon Poppy Seeds (khuskhus)
1/4 cup Cashew nuts (roughly chopped)
10-12 pieces Raisins (kismis)
2 tablespoons Almonds, roughly chopped
2 tablespoons Powdered Sugar
Salt

Directions:
1. Heat 1 tablespoon oil in a medium size pan. Crush moong dal (farsan),gathiya or sev to medium coarse powder or roast the gram flour.
2. Add all stuffing ingredients except crushed moong dal, gathiya, date tamarind chutney, sugar, and salt; sauté over low flame for 30 seconds.
3. Add crushed moong dal and gathiya, date tamarind chutney, sugar, and salt. Mix properly and roast for a minute. Turn off flame and let it cool for
4­5 minutes. Dry and spicy stuffing for kachori is ready.
4. Mix maida, salt and 3½ tablespoons oil in a large bowl. Add warm water as needed and knead a smooth dough (like paratha dough).
5. Divide dough into 16 small lemon size portions and give them a shape of a ball. Roll out each ball into thick circular puri having approx. 4­inch diameter.
6. Put 1­-2 teaspoons stuffing mixture in the center of puri. Wrap stuffing with puri and seal its edges and again give it a shape of a ball.
7. Preheat oven at 180C for 10 mins. Bake kachoris for 15-20 mins (depending upon on your oven) at 180C
8. Crispy and spicy dry kachori is ready. Enjoy it on its own or serve it with green chutney. 
9. You can store it for 15 days in an airtight container at room temperature.

Tips and Variations:
1. If gathiya is not available, then use 1/2 cup roasted gram flour (roast gram flour (coarse) using 1 teaspoon oil over low flame until light brown, stir constantly to avoid burning). However, its taste will be bit different.
2. Please remember that gathiya’s and moong dal are already salted. Hence, do not add too much salt in step 2 mentioned above.
3. Use 3 tablespoons jaggery dissolved in hot water instead of powdered sugar for variation in taste.

Monday, 18 July 2016

Armenian Nutmeg Cake

Armenian cuisine is as ancient as the history of Armenia, a combination of different tastes and aromas. The food often has quite a distinct aroma. Closely related to eastern and Mediterranean cuisine, various spices, vegetables, fish, and fruits combine to present unique dishes. The main characteristics of Armenian cuisine are a reliance on the quality of the ingredients rather than heavily spicing food, the use of herbs, the use of wheat in a variety of forms, of legumes, nuts, and fruit (as a main ingredient as well as to sour food), and the stuffing of a wide variety of leaves. Keeping in mind that Armenian cuisine had distinct aroma I have used nutmeg in my cake. Recipe for Armenian nutmeg cake is here as follows:

Preparation Time: 15minutes
Cooking Time: 40 minutes
Total Time: 55 minutes to 1 hour

Ingredients:
1 cup (240 ml) milk
1 teaspoon baking soda
2 cups (280 gm) all-purpose (plain) flour
2 teaspoons baking powder
2 cups (400 gm) brown sugar, firmly packed
3/4 cup (170 gm) butter, preferably unsalted, cubed
1/2 cup (55 gm) walnut pieces, may need a little more 
1 to 1-1/2 teaspoons ground nutmeg (try to grate it fresh yourself; the aroma is enchanting)
1 egg

Method:
1. Preheat your oven to moderate 175°C.
2. Mix the baking soda (not baking powder; that's for the next step) into the milk. Set it aside. 
3. Sift together the flour and the baking powder into a large bowl. One sift is fine.
4. Add the brown sugar. Go ahead and mix the flour and brown sugar together.
5. Toss  in the cubed butter. Mash the butter with a fork into the dry  ingredients (you can also use your fingers if you want). You'll want to  achieve a more-or-less uniform, tan-colored crumbly mixture. Take HALF  of this resulting crumbly mixture into your springform (9”/23cm) pan.  Press a crust out of it using your fingers and knuckles. It will be  easy.
6. Crack an egg into a mixer or  bowl. Toss the nutmeg in with the egg. Start mixing slowly with a whisk  attachment and then increase to medium speed, or mix with a hand whisk  if you're doing it manually. Once it's mixed well and frothy (about 1  minute using a standing mixer, or about 2-3 minutes of vigorous beating  with a whisk), pour in the milk and baking soda mixture. Continue to mix  until uniform.
7. Pour in the rest of  the crumbly mixture. Mix that well, with either a paddle attachment or a  spatula. Or continue to use the whisk; it won't make much of a  difference since the resulting batter is very runny.
8. Pour the batter over the base in the springform pan. Gently sprinkle the walnut pieces over the batter.
9. Bake  in a preheated moderate oven for about 30-40 minutes. You'll know it's  done when the top is a golden brown, and an inserted toothpick comes out  clean.
10. Allow to cool in the pan, and then release. Enjoy!

Thursday, 14 July 2016

Coffee Cookies

Cookies.... Ummmm the smell,the fragrance,the crunchiness all this comes to one's mind when we think of cookies. Rains are here  and everyone loves piping hot cup of  and what if we get coffee cookies along with it. It is like icing on sugar. I baked coffee cookies easy to bake and believe me it gets over in no time.



Here is detailed recipe for the same

PREPARATION TIME: 10mins

COOKING TIME: 15mins
TOTAL TIME: 25mins

INGREDIENTS:

4 tbsp. butter
1/2 c. sugar
1 egg
1 tbsp. instant coffee powder
1/3 c. milk
2 c. flour
1 tsp. baking powder
pinch of salt


METHOD:


1. Cream the butter and sugar until well mixed. Add the egg and stir.

2. Mix the coffee powder with the milk until powder dissolved and add to the mixture.
3. Mix together flour, baking powder, and salt and add to mixture and stir until smooth.
4. Roll dough into 1 inch balls. Flatten onto a greased cookie sheet.
5. Bake about 12 minutes in an 180°C oven. Makes 15-20 cookies.

Tuesday, 12 July 2016

Zebra Sponge Cake

One of the simplest, tastiest and family favourite cake of all times, Sponge Cake. A very sturdy butter cake to use under fondant, or you can serve the cake "as is" at tea time. I have added a twist to my cake by making it zebra cake by adding 2 different colors. This made my cake colorful and kids love it too!

Ingredients: 175 grams butter, room temperature 2cups caster sugar 1 teaspoon vanilla essence 3 eggs, room temperature 3cups all purpose flour 1 1/2 teaspoon baking powder 1 teaspoon baking soda 30 ml milk, room temperature 1 teaspoon red food color 1 teaspoon yellow food color 3/4th cup heavy cream Method: 1.Heat oven to 190 degree Celsius. Grease and flour one 8 inch round cake tin. 2.Place the butter, sugar, heavy cream and vanilla essence into a bowl and beat well to a creamy consistency (about 5 minutes). 3.Slowly beat in the eggs, one by one, then fold in the flour and baking powder,baking soda and mix well. Add the milk give it a nice stir. 4.Now divide the batter into 2 equal portions. In one portion add red color and in other portion add yellow color. 5.Now in greased tin first add 1tablespoon of red color batter and let it settle for 30seconds then 1 tablespoon of yellow color batter and again wait for 30seconds till it spreads evenly. In same way pour the entire batter putting alternatively both the batters till they get over. 6.Slowly place the cake tin into the oven and bake for about 20 mins until risen and golden brown. 7.The cakes should spring back when gently pushed in the middle. When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely. For eggless version, Try using 1/2 cup curd (instead of eggs), add 1 teaspoon soda, increase milk to 50 ml (its 30 ml in the recipe) rest all remains same.