Cook Without Book

Prep Time:  45 minutes Cook Time:  55 minutes Yield:  Makes 16 servings (serving size: 1 slice)                  Ingredients Cake: Cooking spray 1 1/3 cups   sugar, divided 1/3 cup   sweetened dried coconut 1/2 cup   (1 stick) unsalted butter, softened 2  large eggs, at room temperature 2 1/4 cups   sifted cake flour (not self-rising) 2 1/4 teaspoons   baking powder 1/4 teaspoon   salt 1  (13 1/2- or 14-ounce) can unsweetened coconut milk 1 1/2 teaspoons   vanilla extract Frosting: 2 cups   sweetened dried coconut 3  large egg whites 1 1/2 cups   sugar 1/4 teaspoon   cream of tartar Dash of salt 1 teaspoon   vanilla extract Preparation 1. Place a rack in middle of oven; preheat to 350°. Coat 2 (9- x 1 1/2-inch) round cake pans with cooking spray. Dust with flour; shake out excess, and set aside. 2. To make cake: Place ...

Ginger Coconut Rice         Thai style coconut rice. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg Ingredients • Jasmine rice 2 cups • Ginger,chopped 2 tablespoons • Coconut milk 1/2 cup • Butter 2 tablespoons • Garlic,finely chopped 2 tablespoons • Onion ,chopped 1 medium • Salt to taste • White pepper powder to taste • Lemon grass,roughly chopped 1 tablespoon • Basil leaves 6-8 Method Heat butter in a non-stick pan. Add ginger, garlic and onion and sauté till onion turns translucent. Add rice, coconut milk, four cups water, salt and pepper powder. Stir to mix and bring it to a boil. Add lemongrass and basil leaves and mix well. Reduce heat, cover and simmer for fifteen to twenty minutes. Remove from heat and let it stand for five to six minutes. Serve hot.

Nariyal Ki Meethi Roti Nariyal ki meethi roti is a variation of the evergreen delight puran poli, made with wheat flour and a slightly modified stuffing. Adding a little salt to the dough helps to enhance the sweetness of the stuffing. You can vary the amounts of nutmeg and sugar as per your taste. Preparation Time:  20 mins Cooking Time:  30 mins Makes 6 rotis Ingredients For The Dough 3/4 cup   whole wheat flour (gehun ka atta) 1 tbsp  melted  ghee salt  to taste For The Stuffing 3/4 cup  grated fresh  coconut 2 tsp   ghee 1/2 cup   powdered sugar 1/2 tsp   cardamom (elaichi) powder 1/2 tsp   nutmeg (jaiphal) powder Other Ingredients ghee  for cooking Method   For the dough Combine the flour, ghee and salt in a bowl and mix well. Knead into a soft dough using enough water and keep aside. For the stuffing Heat the ghee in a broad non-stick pan, add the coconut and cook on a medium flame f...

Corn Pulao Layers of rice, cooked along with corn, carrot, capsicum and a few simple spices, interact with a richly-flavoured curry… and, the conversation between the layers in the corn pulao is rather interesting! baking the arrangement in an aluminium foil wrapper gives a special touch to the pulao. Preparation Time:  15 mins Cooking Time:  8 mins Baking Time:  20 to 25 minutes Baking Temperature:  180°C (360°F) Makes 4 servings Ingredients For The Rice 3/4 cup   boiled sweet corn kernels (makai ke dane) 2 1/4 cups   cooked long grained rice  (basmati) 1 1/2 tbsp   ghee 50   cinnamon (dalchini) 2   cloves (laung / lavang) 1/2 cup   chopped capsicum 1/2 cup  boiled  carrot cubes salt  to taste For The Curry 1/2 cup  fresh  curds (dahi) 2 tbsp  fresh  cream 1/2 tsp   sugar 1 1/2 tbsp   ghee salt  to taste To Be Blended Into A Smooth Paste (using A Little Water) 1/2 cup ...

Spicy Kofta Kadhi Kadhi without curds? if you are surprised, go ahead and try this recipe. This unusual recipe is created with a blend of tamarind water and besan spiced with a freshly-made paste. The koftas are also distinctive as they use a different combination of vegetables such as brinjals and cabbage. Preparation Time:  15 mins Cooking Time:  20 mins Makes 6 servings Ingredients To Be Ground Into A Smooth Paste (using A Little Water) 1 cup  roughly  chopped tomatoes 7   green chillies  , roughly chopped 12   garlic (lehsun) cloves 2 tbsp  freshly  grated coconut 4 tbsp   cashewnuts (kaju) 4 tbsp   poppy seeds (khus-khus) For The Koftas 3/4 cup  finely chopped  brinjal (baingan / eggplant) 1 cup  finely  chopped cabbage 1 cup  finely  chopped onions 1/2 cup   besan (bengal gram flour) salt  to taste 4 tsp  finely  chopped green chillies a pinch of  soda bi-carb F...

Paneer Koftas in Spinach Sauce ( Desi Khana) The spinach sauce used in this recipe is an elaborate one, of spinach purée plumped up with rich ingredients like coconut, cashewnuts, poppy seeds and spices. It happens to be the perfect base for delicate paneer koftas that melt in your mouth. Preparation Time:  15 mins Cooking Time:  20 mins Makes 4 servings Ingredients For The Spinach Gravy 3 cups  finely  chopped spinach (palak) 2 tbsp   ghee 1 cup  whisked fresh  curds (dahi) 1/2 tsp   sugar salt  to taste To Be Ground Into A Smooth Paste Using 1/2 Cup Water (for The Spinach Gravy) 2 tbsp   grated coconut 2 tbsp   chopped cashewnuts (kaju) 2 tbsp   poppy seeds (khus-khus) 8   cloves garlic (lehsun) 8   green chillies  , roughly chopped 25 mm  (1”) piece  ginger (adrak) 2 tsp   aniseeds (vilayati saunf) For The Paneer Koftas 1 cup  grated  paneer (cottage cheese) 4 tbsp   ...

Green Peas Ambti Green peas ambti is a classic maharashtrian preparation of coarsely crushed peas and tomatoes. It uses a rich and spicy masala paste that is to be freshly prepared with onions, coconut and a traditional selection of spices. Preparation Time:  15 mins Cooking Time:  12 mins Makes 6 servings Ingredients 3 1/4 cups   green peas  , boiled and coarsely crushed 2 tbsp   oil 1/2 cup  roughly  chopped onions 2 tbsp   grated coconut 1 tbsp   coriander (dhania) seeds 50 mm  (2”) piece  cinnamon (dalchini) 1 tsp   cumin seeds (jeera) 3   cloves (laung / lavang) 3   black peppercorns (kalimirch) 6   whole dry kashmiri red chillies  , broken into pieces 6   garlic (lehsun) cloves 2 cups  roughly  chopped tomatoes salt  to taste For The Garnish 2 tbsp  finely  chopped coriander (dhania) Method Heat 1 tbsp of oil in a broad non-stick pan, add the ...

                             Spicy Potato A fiery combination of spices, dominated by the exclusive taste of poppy seeds, cumin seeds and dry coconut, adds a special touch to this dish. Preparation Time:  10 mins Cooking Time:  11 mins Makes 4 servings Ingredients For The Paste 2 tbsp   oil 1/2 cup   sliced onions 2 tbsp  grated  dry coconut (kopra) 1 tbsp   coriander (dhania) seeds 1/2 tbsp   cumin seeds (jeera) 1/2 tbsp   poppy seeds (khus-khus) 2   cloves (laung / lavang) 1  stick  cinnamon (dalchini) 4 to 5   peppercorns (kalimirch) 4   whole dry kashmiri red chillies 1   bayleaf (tejpatta) 4   garlic (lehsun) cloves Other Ingredients 2 cups  boiled and peeled  potatoes  , cut into halves 1 tbsp   ghee salt  to taste 1 cup  fresh  tomato pulp For The Garnish 2 tbsp  finely ...

Coconut Chutney (desi Khana) Coconut chutney is to south indians what green and sweet chutneys are to the north. It is served almost every day as a part of the breakfast spread, and sometimes at lunch and dinner times too, if there is any kind of snack being served. It goes well with fried snacks like vada, as well as with steamed delicacies like idli, dosa and upma. Preparation Time:  10 mins Cooking Time:  15 mins Makes 1 cup Ingredients 1 cup   grated coconut 1/4 cup  roughly  chopped coriander (dhania) 3 tbsp   roasted chana dal (daria) 2   green chillies  , roughly chopped 8   curry leaves (kadi patta) salt  to taste 1 tbsp   oil 1/2 tsp   mustard seeds ( rai / sarson) 1/2 tsp   urad dal (split black lentils) a pinch of  asafoetida (hing) 1   whole dry kashmiri red chilli  , broken into pieces Method Combine the coconut, coriander, roasted chana dal, green chillies, 4 curry l...

Beetroot Cucumber and Tomato Raita A rich and luscious raita with a variety of ingredients. The peppy taste of coriander and green chillies complements the crunchy feel of peanuts and coconut in the beetroot, cucumber and tomato raita, while a tempering of cumin seeds and asafoetida gives out appetising whiffs! Preparation Time:  15 mins Cooking Time:  0.25 mins Makes 6 servings Ingredients 1/4 cup  boiled , peeled and  chopped beetroot 1/2   chopped cucumber 1/2 cup   chopped tomatoes 1 1/2 cups  whisked fresh  curds (dahi) salt  to taste 2 tsp   powdered sugar 2 tsp  finely  chopped green chillies 1 tbsp   oil 1 tsp   cumin seeds (jeera) a pinch of  asafoetida (hing) 3 tbsp  roughly  chopped peanuts 1/4 cup  freshly  grated coconut 1/4 cup  finely  chopped coriander (dhania) Method Combine the beetroot, cucumber, tomatoes, curds, salt, sugar and green ch...

Mulligatawny Soup A spicy soup with an unmistakeable indian feel to it, it is said that this used to be a hot favourite amongst the british officers when they were in india. Mulligatawany soup features a large set of ingredients including coconutmilk, onions, carrots, tomatoes, rice and dal, spiced with an elaborate masala and hints of ginger, garlic and lemon juice. You can have it as a filling brunch or supper! Preparation Time:  15 mins Cooking Time:  17 mins Makes 4 servings Ingredients For The Masala Powder 2 tsp   coriander (dhania) seeds 2 tsp   cumin seeds (jeera) 2 tsp   aniseeds (vilayati saunf) 1/4 tsp   fenugreek (methi) seeds 2  small sticks  cinnamon (dalchini) For The Soup 3/4 cup   masoor dal (split red lentil) 2 tbsp   oil 1/2 cup  finely  chopped onions 3/4 cup  finely  chopped carrots 12   ginger (adrak) 1 tsp  finely  chopped garlic (lehsun) 3/4 cup   chop...