Its Olympics time in Vancouver..the city is buzzing with excitement and energy since last Friday as the gracious host for the 2010 Winter Olympics. I have this whole week off from work (can you believe my luck??) and plan to do a big NOTHING these 5 days!!!I have put my foot down and told N that I will be doing no things he wants and only things I want (didn't go too well at first, but when he remembered how heavy my foot is and how flimsy these wooden North American houses are- he yielded). We have a deal- I give him food three times a day and he lets me be by myself (thinking back, I think a little more foot thumping from me and maybe he would have been the one making the meals- now that would be a supergood vacation, I say!).
Anywho, the last 3 days have been pure bliss. For the first time in last 4 years, I have vacation just to spend by myself. I have slept, cooked, read, watched the games, and some movies, gone out, cleaned some parts of the house- all at my leisure!! When N gets back from his lab, I actually have time to sit and talk with him (something we just don't have the energy to do on workdays) -so all in all, vacation's going fab so far!
Today, I am going to share a recipe of egg less rawa (semolina) cake I made yesterday. The cake is lovely substitute for the regular flour cakes and is one I totally enjoy. I have passed on this recipe to few of my friends, who have become loyal fans ever since. I remember making this for my in-laws when they were here last summer for vacation- they enjoyed it so much that they put in request for one to take with them on their journey back home!
Here's the recipe (from Hamkhaas Pakshiddhi by Mrs. Jayashree Deshpande)
Ingredients:
1.5 cups rawa (semolina)
1 cup powdered sugar
1/2 cup butter
1 cup milk
1 cup yogurt
1 tsp vanilla essence
1 pinch baking soda
1 tsp (leveled) baking powder
Procedure:
- Grease an 8" round cake pan. Preheat oven to 350C.
- In a mixing bowl, cream the butter. Add the sugar gradually until it gets well-blended with the butter.
- Add the yogurt in small batches and mix well.
- Add the vanilla essence, baking powder and baking soda and mix thoroughly.
- Now add the rawa, followed by milk.
- Stir just enough to combine the ingredients without beating - don't
overstir - and immediately pour into the prepared baking pan.
- Bake for 40-45 minutes or till the cake tests done and is golden brown on
top.
Super-easy, eh? Yup, it is! just make sure all the ingredients are at room temperature before you begin and the end result should be pretty good!
Goes superbly with a cuppa chai and a good book! Reminds me, got to go back to my lazy moments now :)
More in the next couple days, until then...Go Canada go!
V
Anywho, the last 3 days have been pure bliss. For the first time in last 4 years, I have vacation just to spend by myself. I have slept, cooked, read, watched the games, and some movies, gone out, cleaned some parts of the house- all at my leisure!! When N gets back from his lab, I actually have time to sit and talk with him (something we just don't have the energy to do on workdays) -so all in all, vacation's going fab so far!
Today, I am going to share a recipe of egg less rawa (semolina) cake I made yesterday. The cake is lovely substitute for the regular flour cakes and is one I totally enjoy. I have passed on this recipe to few of my friends, who have become loyal fans ever since. I remember making this for my in-laws when they were here last summer for vacation- they enjoyed it so much that they put in request for one to take with them on their journey back home!
Here's the recipe (from Hamkhaas Pakshiddhi by Mrs. Jayashree Deshpande)
Ingredients:
1.5 cups rawa (semolina)
1 cup powdered sugar
1/2 cup butter
1 cup milk
1 cup yogurt
1 tsp vanilla essence
1 pinch baking soda
1 tsp (leveled) baking powder
Procedure:
- Grease an 8" round cake pan. Preheat oven to 350C.
- In a mixing bowl, cream the butter. Add the sugar gradually until it gets well-blended with the butter.
- Add the yogurt in small batches and mix well.
- Add the vanilla essence, baking powder and baking soda and mix thoroughly.
- Now add the rawa, followed by milk.
- Stir just enough to combine the ingredients without beating - don't
overstir - and immediately pour into the prepared baking pan.
- Bake for 40-45 minutes or till the cake tests done and is golden brown on
top.
Super-easy, eh? Yup, it is! just make sure all the ingredients are at room temperature before you begin and the end result should be pretty good!
Goes superbly with a cuppa chai and a good book! Reminds me, got to go back to my lazy moments now :)
More in the next couple days, until then...Go Canada go!
V