Monday, November 30, 2015

Eggless honey cake recipe (Indian bakery style)

Honey cake that I remember eating for only very few times from local Indian bakery – Saravana bakery in Salem. After that once in Chennai after marriage. I am a big fan of local bakery items. The smell as we enter the bakery just takes me to another world. After coming here to Singapore, I see all the cake shops selling perfectly iced cakes, looking smooth, dream soft sponge cakes. Still my heart goes for the local bakery cakes. I like that flavour, I am not sure which essence they use and the though the icing here is light and fluffy, I like the grainy, sweet and flavoured icing that they use in the bakeries locally. I always say this to Vj that I crave for Indian local bakery cakes and he would be laughing at me why so. Now too, my parents buy and keep cake for me when I visit my home and I gobble all of it in one or two days that I stay there. I will write about the buns, puffs later in another post.
So I was thinking to try this honey cake for few years now and finally saw a post in this blog and loved it. I realised honey cake is about the syrup, jam and coconut on the top. I used the eggless orange cake recipe for this cake. You can bake your favorite basic vanilla cake and make this honey cake too. I chose orange cake as my kid like orange flavoured cake. When I finished making this cake and tasted it, I was so happy that I could finally eat my favorite cake, that too homemade and eggless version.
Check out the video for Indian honey cake:

Eggless honey cake recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time 10 Mins    |  Cook time: 35 mins     Serves: 10


Plain flour/Maida - 1 & 1/4 cup

Condensed milk - 1 cup minus 2 tbsp

Oil (I used sunflower oil) - 1/2 cup

Orange juice - 1/2 cup

Powdered sugar - 3 tbsp

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Orange zest - 1/2 tsp

Lemon Juice - 1 tsp

Vanilla essence - 1 tsp

For Syrup

Water – 1/2 cup

Sugar – 2 tbsp

Honey – 1/4 cup

For topping

Mixed fruit jam – 4 tbsp

Sugar – 1 tsp

Desiccated coconut – As needed


  1. Pre heat the oven to 180 deg C. Mix flour,baking powder,baking soda with a whisk to ensure even mixing. In another bowl, mix condensed milk, orange juice, oil, sugar, vanilla essence, lemon juice.
  2. 1-mix
  3. Add flour and mix well. Add orange zest (orange skin part, grated) and mix.
  4. 2-mix
  5. Transfer to a baking tray ( I used 8 inch square tin) greased with oil and dusted with flour. Bake for 30 minutes or until a toothpick inserted comes out clean.
  6. 3-bake
  7. Cool down for 10 mins and invert over a wire rack to cool down completely. Trim the sides.
  8. 4-trim
  9. Prick the cake with tooth pick at various places. Mean while prepare sugar syrup by boiling water and sugar just until sugar dissolves.
  10. 5-syrup
  11. Bring to luke warm and mix honey.
  12. 6-honey
  13. Heat jam and sugar over low flame in a pan until it melts.
  14. 7-jam
  15. Over the flat surface of the cake, pour the prepared syrup generously so that the cake absorbs the syrup. Over this, spread the jam to form a thin layer.
  16. 8-spread
  17. Sprinkle desiccated coconut all over the surface to cover up the jam. Cut into desired shape and serve.
  18. 9-ready


    • Add honey only to luke warm sugar syrup.
    • Since this cake is super moist because of syrup, jam, this has to be consumed within 2 –3 days (kept inside fridge)
    • After slicing the cake, you can also pour the syrup so that the sides of the cakes also get generous syrup.

One of my most favorite cake – honey syrup drenched, jam and coconut flavored honey cake.

Friday, November 27, 2015

Mixed sprouts pulao recipe | Healthy lunch box ideas

For this mixed sprouts pulao, you will need mixed sprouts. You can easily prepare mixed sprouts by soaking legumes like chickpeas (chana), green gram, red gram, horse gram, black eyed peas etc overnight. Moring wash again and drain water. Keep sprinkling water two or three times a day and mix. In 24 hours, it will start sprouting. You can repeat this until you want desired length sprouts for 2 or maximum 3 days. You can buy this mixed sprouts in stores too. But if you are concerned about hygiene, then better you sprout at home. The pulao is simple recipe just like other pulaos, but this idea was told to me by my co sis after seeing a cookery show. I adjusted the recipe as per my taste. Very easy when sprouts is ready and you can pack this for lunch box, a healthy and hearty meal. You can pair it up with any rich gravy or simply raita.

And my interview has been published in Sulekha, Do check out when you find time!


Mixed sprouts pulao recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time 10 Mins    |  Cook time: 25 mins     Serves: 3


Mixed sprouts – 1 & 1/2 cups

Basmati rice – 1 cup

Onion – 1

Green chilli - 1

Coriander leaves, chopped – 2 tbsp

Mint leaves – chopped – 2 tbsp

Salt – as needed

Ghee – 1 tsp (Optional)

To temper

Oil – 2 tbsp

Cinnamon – 1

Cardamom – 1

Clove – 1

Bay leaf – 1

Red chilli – 1


  1. In a small pressure cooker, heat oil and temper with the items given under to temper table.
  2. 1-temper
  3. Add sliced onion, slit green chilli and fry until onion turns transparent.
  4. 2-fry
  5. Add sprouts and fry for a minute.
  6. 3-fry
  7. Add rice, drained completely from water, fry for a minute.
  8. 4-fry
  9. Add 1 & 3/4 to 2 cups water, required salt and bring to boil. You can either continue boiling for 2 minutes and close the pressure cooker, cook in lowest flame for 14 minutes. Or once boils, close and pressure cook for 2 to 3 whistles in medium flame. Garnish with coriander, mint leaves once done.
  10. 5-ready


    • You an decrease or increase the sprouts you use in the recipe. Adjust water accordingly.
    • Since the beans are sprouted, it gets cooked very easily. So don’t worry if it will get cooked or not.
Serve hot with any rich gravy. We had with paneer butter masala or you can serve with onion raita too.

Wednesday, November 25, 2015

Tomato rava upma recipe | Rava upma with tomato

Tomato rava upma recipe
Tomatoes added to the regular rava upma takes it to next level. At times, my dad ask my mom to add tomato or lemon to the regular rava upma as he likes that tanginess in rava upma. I have not tried as I just like my plain upma and want the original taste. I make it very rarely to avoid semolina, so when I make, I want it just plain. But this tomato rava upma idea never strike me until my reader friend Kaminni Sreeram sent me the picture. It was so attractive and tempting with the tomato and red chilli powder’s natural colour. I wanted to try it out immediately and post it too. But took my own time as usualšŸ˜Š. I made it today for our breakfast and totally loved it. Vj too had it without any complain (Upma hater). I am not sure if he had it without any other choice teheheheeešŸ˜„

Tomato rava upma recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast/ Dinner
Prep Time 10 Mins    |  Cook time: 15 mins     Serves: 2


Semolina / Rava – 1/2 cup

Onion – 1

Tomato, deseeded, chopped finely – 3/4 cup

Green chilli – 1

Red chilli powder – 1/2 tsp

Water – 1 cup

Sugar – 1/2 tsp

Salt - as needed

To temper

Oil – 2 tbsp

Mustard – 1/2 tsp

Urad dal – 1 tsp

Channa dal – 2 tsp

Curry leaves – 1 sprig


  1. Roast rava well in medium flame until it flows free. In a kadai, heat oil and temper with the items given under ‘To temper’ table in order.
  2. 1-roast
  3. Add finely chopped onion and green chilli. Fry until onion turns transparent. Add finely chopped tomatoes, red chilli powder and salt.
  4. 2-fry
  5. Fry until the tomatoes turn mushy. Add water required water, sugar and check for salt.
  6. 3-add
  7. Bring to boil and add roasted rava in sprinkled way.
  8. 4-add-rava
  9. Mix well and cook covered in medium flame for 5-7 minutes.
  10. 5-cook
  11. In between stir once to ensure even cooking. Fluff once done.
  12. 6-ready


    • I added two small chopped tomatoes (deseeded). You can reduce tomato as per your taste.
    • Red chilli powder also can be adjusted according to your taste bud. But make sure to balance the tanginess of tomato.
    • Sugar makes it more balanced, so do add.

Serve hot, we had it as such but if you want, you can serve with coconut chutney the best accompaniment for this.


Monday, November 23, 2015

Kadalai urundai recipe (kadalai mittai)

Kadalai urundai recipe
Kadalai urundai is made with peanut and jaggery as main ingredient. Jaggery is made syrup and made candy with peanut. Very healthy snack, rich in protein and goodness of jaggery which is rich in iron. This has been a long time due for me to post this, some how kept postponing to try this. I guess many readers search for kadalai urundai in Rakskitchen. We don’t make this often, so it took some time for me to try. For holidays, I used to go to my grandma’s house, have lots of friends over there. My grandma (my own grandma’s sister) always make this kadala urundai for snack when ever we go there. She will make with ease and pack for us too. It will be so crisp, shiny and tasty.
Check out my other Karthigai deepam recipes

Pori-urundai Nel pori urundai  appam 1-nei-appam-recipe thinai sweet paniyaram Rava paniyaram  Ulundhu vadai payasam-recipes Milagu jeeraga adai

Never thought about the recipe as we were kids. Never thought I will make it at home too. Always buy kadala mittai with sprinkled colour dry coconut. It gives a lovely flavour to the kadalai mittai. After marriage, very rarely I eat kadalai mittai. But mom always insists to eat as its good for health. So when every I remember, I buy kadalai mittai and eat. These days, kovilpatti kadalai mittai is getting famous. I have to yet to taste it to tell me how good it is. But as of now, this is really easy to do at home. I am slightly lazy just for blowing the skin away. Otherwise everything is easy for me.
We usually do not make kadalai urundai for karthigai deepam. But I know many make, so I thought this is the best time for me to try and post. Happy Karthigai deepam (25th, Wednesday).

Kadalai urundai recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time 15 Mins    |  Cook time: 20 mins     Makes: 14


Peanut – 1 cup

Jaggery – 1/2 cup

Water – 1/4 cup

Ghee – for greasing

How to make kadalai urundai Method

  1. First, in a heavy bottomed pan, roast the peanut in medium flame with constant stirring. It will crack open. Once cooled down, rub the peanuts and eliminate the skin by blowing it away.
  2. kadalai urundai recipe step 1
  3. For syrup, heat water and jaggery until it dissolves.
  4. kadalai urundai recipe step 2
  5. Filter it through a metal strainer. Don't forget to wash the pan as it may have fine impurities. Continue heating until the syrup is thick and frothy. Keep the flame low when the syrup nears the consistency as you don’t want to miss the right consistency.
  6. kadalai urundai recipe step 3
  7. Test the consistency by adding few drops to water and you should be able to form a shiny ball out of it, that holds the shape. (hard ball consistency) 
  8. kadalai urundai recipe step 4
  9. Add peanuts to it. Mix well.
  10. kadalai urundai recipe step 5
  11. After a minute, grease your hands well with ghee and carefully take little mixture with your fingers and shape it to urundais.
  12. kadalai urundai recipe step 6


    • Jaggery syrup consistency is very important. So make sure to do it patiently. Keep the flame in low or medium. And double ensure that the jaggery syrup has reached hard ball consistency, otherwise the jaggery will bloom and dry as soon as you add the peanuts. 
    • Once the syrup reaches the consistency, remove the syrup from stove and add the peanuts.
    • even if you buy peanuts without skin from shop, roast it just before making the peanut balls.
    • Do not stir too much after syrup starts boiling. just keep checking for consistency, that's enough. This gives you shiny peanut balls.
    • Peanuts must be roasted well for crisp kadalai urundais.
    • Every time while making balls, grease well with ghee, otherwise it will be really sticky.
    • I heard in shops they use a little sugar too, have not tried.

Store in airtight containers and enjoy!  Healthy snack for the family!


Friday, November 20, 2015

Seppankizhangu chips recipe (Arbi chips)

Seppankizhangu chips
Seppankizhangu / Arbi / colocasia – is our family favorite veggie. We make curry or deep fry it. Sometimes add in morkuzhambu. Otherwise add in 7 kari kootu. This recipe is passed to me by my BIL through his friend. I tried it yesterday and turned out tasty. It was too similar to arbi took/ arbi tuk except dry coconut. Method also similar to it. Except double frying. Very flavourful and spicy dish. You can have it as snack as such or as side dish in your meal.

Seppankizhangu chips recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time 15 Mins    |  Cook time: 25 mins     Serves: 3


Seppankizhangu – 8

Oil – to deep fry

To grind to powder

Dry coconut – 1 tbsp

Red chilli – 3 or 4

Coriander seeds – 1 tsp

Salt – as needed


  1. In pressure cooked, add lots of water enough to immerse the arbi fully and pressure cook for 2 whistles. You can alternatively boil with lots of water in an open pot too. Either way, take care not to over cook arbi. Just enough to peel the skin. Cool down and peel the skin.
  2. 1-cook
  3. Slice it into more or less equal thickness rounds using a knife. Heat oil and add the sliced rounds.
  4. 2-slce
  5. Cook both sides until golden and crisp. Regulate the heat so that it doesn’t get burnt and gets evenly browned. Drain in paper towel.
  6. 3-fry
  7. Powder the items given under ‘To grind’ table.
  8. 4-powder
  9. Add it to the fried arbi and toss in a hot pan for a minute to coat all the arbi.
  10. 5-toss


    • Make sure arbi is not over cooked, otherwise may not turn out good looking.

Serve as such or as accompaniment for rice. I had with rice, mullangi (radish/ mooli) carrot sambar.

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