Monday, January 2, 2017

Eggless Chocolate Banana Cake - Guest Post by Preethi Shetty

Today I introduce our guest for today Preethi Shetty. She is my very good friend here in Abudhabi . we have been friends for  almost 5 years now. We friends had a potluck lunch where each of us got yummy dishes and Preethi got  this yummy Eggless Chcocolate Banana cake which was yum and moreover loved by my daughter Manya who is not a chocolate cake lover, immediately I asked for the recipe so that I add it here as a Guest post and she was so sweet she did it immediately.
Thank you Preethi for the yummy cake recipe.

Here is what we need :
3 bananas fully ripened
1 ½ cups sugar
1 ½ tsp vanilla extract
3/4th cup oil (non fragrant oil )
½ tsp salt
2 cup all purpose flour
1 ½ tsp baking soda
1 ½ tsp baking powder
3/4th cup unsweetened cocoa powder
½ cup milk (room temperature)
1 cup Water (warm)
1 tsp Butter
For Frosting :
1 cup milk
2 tsp cocoa powder
2 tsp sugar
1 tsp butter
Method :
1.       Preheat oven at 160 degree Celsius.
2.       Grease the baking pan with oil or parchment paper.
3.       Mash the bananas using a fork.
4.       To the mashed bananas add sugar,oil,vanilla extract,milk,warm water and mix well.
5.       Sieve flour,baking sods, baking powder,salt,cocoa powder.
6.       Add the dry ingredients into the wet ingredients and mix well(the mixture will be liquidy but do not worry).
7.       Pour this batter in a greased cake pan.
8.       Bake it for 50 minutes but keep an eye after 35 minutes, a toothpick or skewer inserted must come out clean.

In a deep pot mix all the ingredients mentioned under for frosting and cook it until the mixture thickens.
Allow it to cool down completely and pour it over the cooled banana cake and spead well to coat the cake evenly. Cut into desired shape.
Note: Preethi baked the cake in Gas Oven on Medium Flame so check your oven settings and bake the cake.
Happy Cooking,


Sunday, January 1, 2017

Kaju Katli / Kaju Burfi- Happy New year 2017

Wishing all Aps Kitchen readers a Happy and Prosperous New Year 2017, may all good things happen to you all and good wishes come true.
It’s first day of the year and lets start the New Year with a Sweet dish. It’s Kaju Katli, the first attempt of kaju katli went wrong but I never gave up and the second time it came perfect and third it was Superb and all at home loved it.

So here is the recipe of kaju katli:
Preperation Time: 5 minutes
Cooking time : Approx 15 minute
Makes : 20 pieces
Recipe Inspired from : Veg recipes of India
  • 1 cup cashews
  • ½ cup sugar
  • ¼ cup water
  • ⅛th tsp cardamom powder / elaichi powder
  • 1 tsp ghee, clarified butter 

  1. Firstly, in a small mixer/mixie jar or dry grinder add 1 cup cashews and grind to smooth powder. Keep aside. *check notes
  2. Now in a non stick pan, take ½ cup of sugar along with ¼ cup of water.
  3. Keep the flame on low and keep on stirring to form syrup.
  4. Stir the sugar syrup till it forms 1 string consistency.
  5. Add the cashew powder into the sugar syrup.
  6. Remember to keep the flame on low all the time and give a good mix.
  7. Once the cashew paste turns to dough leaving the pan add a tsp of ghee. Continue to mix till the ghee melts completely and dough starts leaving the pan.
  8. Switch off the stove.
  9. Transfer the cashew dough on to a sheet of butter paper.
  10. Grease your hand with little ghee and knead the dough for 30 seconds.
  11. Once you get smooth dough, cover with another sheet of butter paper.
  12. With your hands press the dough.
  13. Then roll the dough with a rolling-pin, adjusting the thickness according to your choice.
  14. Cut the edges so that you can get perfect diamond shapes, do not worry kids are always waiting to eat these pieces or you can pop them in your mouth too ;).
  15. Now cut the dough into diamond shape or the shape you wish.

  •  you can also store it for 3-4 days at room temperature.
  • Grind the cashews in one single pulse and do not grind in intervals as cashew will release oils.
  •   Keep the cashews in room temperature if your cashews are in the fridge as they are  moist and this will not make perfect kaju katli.
  •  Do not over knead, as cashews will start releasing oil.
  • Do not boil the sugar syrup after you attain 1 string consistency. as it turns burfi hard and brittle.
  • this is a calorie rich dish but eating once a while and work out will burn your calories.
Have a Blessed Year ahead!
Happy Cooking,