Eggless Orange Cake

This is a fantastic recipe for all eggless cake lovers.I have used fresh orange juice and doesn't require any fancy ingredient .The result is a soft textured cake with delicate flavour of oranges itself as no artificial flavour is used in this recipe.

Ingredients:
All purpose flour                     1.5cups
Powdered sugar                      3/4cup
Baking soda                              1/2tsp
Baking powder                        1tsp
Orange juice                             3/4 cup
Curd/yogurt                             1/4 cup
Oil                                                 1/2 cup
Orange zest                               1tbsp

Method:

• Pre-heat oven to 180 degrees
• Grease a 9 inch baking pan 
• Sieve flour,baking soda and baking powder atleat three times and set aside
• In a wide mixing bowl cream together oil,sugar and yogurt until light.
• Add orange juice,zest and mix gently.
• Add flour in batches and gently fold the batter.
• Pour into the prepared tin and bake for 35-40 minutes or till the tester comes out clean.

Note:

To get the said amount of juice in the recipe it required 4 kinnow oranges.

Chapparda Avre/Vaal Papdi Upkari(Subzi)-Sauteed Hyacinth Beans With Spices and Fresh Coconut

A very easy to prepare side dish with hyacinth beans or chapparda avre (Konkani/kannada)that can be had with rice,roti or just as a snackbowl is one more kind of  Konkani side dishes.This variety is even common with most of the south indian counterparts too,may be with a twist in the seasoning part.

Ingredients:
Surti papdi/Chapparda avre
Hyacinth beans                                      250 gms
Salt                                                              to taste
Fresh grated coconut                          2-3tbsp
Asafoetida                                               2 pinches
Turmeric powder(optional)            1/4tsp

For seasoning:
Oil                                                              1tbsp
Red chillies                                             2-3
Mustard seeds                                     1tsp
Urad daal                                              1tsp
Curry leaves(optional)                   5-6

Method:

• Wash the beans thoroughly with water and drain in a colander
• Snap the tip ends to take out the fibre on both sides just like you do with any legumes.
• Chop into desired size pieces.
• Heat oil in a wok and toss in the red chillies(broken into pieces),once they change colour add the mustard seeds and wait till the crackling stops
• Add urad daal ,once they are light brown add the curry leaves and chopped beans and stir on high heat for about a minute.
• Add salt,turmeric powder and about 1/4 cup of water and bring to boil,cover with a lid and lower the flame.
• Cook for about 5-8 minutes
• Add asafoetida and fresh coconut and give a nice stir,it would become tender by now as this beans cooks very fast.
• Cook for another 5 minutes covered sprinkling little water if it is too dry as to avoid burnt flavour.
• Switch off the flame
• Serve with rice or roti with any variety of daal