It has been a long time since I posted a bake here on LiG, my last being Roasted Vegetable Pizza from scratch over 6 weeks ago.
I have baked very little these past few months with lot of focus on controlling our diet. I have decided to shun sweets & rice till I gain a certain amount of shape back (from the deflated balloon that I have become).
So far I have been quite successful in controlling the urges. I hope I continue like this. Amen to that!
My in-laws were here for the month of June and I did bake and created some sweets for them, simply for the purpose of posting a recipe here. I didn’t eat a single slice, Cross my heart!
I have already made and posted this Eggless Mawa Cake way back when I started blogging in 2011, exactly 3 years ago. And I made a different version of Eggless Mawa Cupcakes for a commercial order few months ago.
So why another Eggless Mawa Cake recipe here? Well it’s not really a recipe. No, no, I haven’t gone mad! Really!
I have been doing once a month ‘Revisiting Through the Lens Series‘ for a while now, so I shot the same cake recipe with better photography gear and knowledge to showcase my journey.
“My advice to young photographers? Get a good pair of walking shoes and fall in love. – Abbas”
And I admit that every frame teaches me to be better in next frame. I have made some learning with these images and I hope to translate it into BETTER images in future.
I have mentioned in my earlier post of mawa cake how it is named as Mother-in-Law cake as it never fails to please an Indian MIL. And I am proved right. My In-laws couldn’t stop singing praises for it. So much so, that V requested me to bake another for them before they leave and I happily obliged.
My sister amazes me. Each time we meet, she has a new recipe to share and treat me to. She is definitely a far better cook than I. Actually both my sisters are better than me.
But irony is that I am the ‘Food Blogger’. Fate played its hand on me, I guess.
I need to remember the ingredients, the proportions each time I wanna create something, but they (my sisters) can see someone cooking and replicate without effort later. Kudos to them. But alas I don the hat of a food blogger.
My trip to home-town this year coincided with my younger sister and her kids visit. There were 4 kids under the age of 5 and 3 women trying to control them. OMG!!
My mom finally gave up and told us to not plan and come together next year. HAHAHAHA! Is that possible? No. I will still go same time and my mom will enjoy and get overwhelmed too. But I believe that’s the fun of visiting grandparents in summer vacations!
Yoo hoo! Here we come again mom! I mean next year. I digress.
Paneer Do Pyaza, as the name suggests is a dish made with cubes of paneer, onion and bell pepper. It is served with little gravy allowing the ingredients to retain their shape and character.
It is quite simple to put together. It tastes perfect with a plain Indian flatbread like chapati or a rich butter naan. The beauty of this dish lies in the color and ease of accompanying it with most breads.
After last week of Moong Dal Cheela, which is staple at most North-Indian weddings or parties serving traditional menu, here is another delicacy.
Dahi Bhalla as the name suggests is a dipped in thick, creamy rich curd and served with spicy and tangy tamarind-jaggery sauce and some dry roasted spices like cumin seeds.
It is made of lentil batter and then deep-fried. Afterwards soaked in water to release extra water as well as soften it. It is usually very lightly filled with some chopped cashews and raisins.
Most of Indian weddings, I skip the food as it is too rich, but this is something I just can’t seem to resist.
The trick lies in transferring the batter to the hot oil for deep-frying without splitting the dumpling open outside/ inside the oil or burning yourself.
If you are careful enough, there is no reason, why you can not successfully make this at home. One such trick of transferring the batter I have already covered on LiG some time ago. In which you take a strainer and place the blob of batter on it and quickly release it in hot oil using the strainer.
In this recipe, I will explain the traditional method of making bhallas using muslin and transferring it to the oil.