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1 tbsp cornflour
1 1/2 tsp baking powder
1 tsp baking soda
1 cup wheat flour (Maida)
1 tsp vanilla essence
3/4 cup condensed milk
1/4 cup milk
1/2 cup butter
1 tsp lemon zest (grate the outer skin of lemon)
1 cup nuts of your choice , I used almonds, walnuts, dates, choco chips, dried cherry, raisins
1 cup salt
powder together 2 cardamoms (elachi), 1/4 stick cinnamon (dalchini) and 1/4 nutmeg (jaifal)


Take a bowl add 1 tbsp cornflour, 2 tsp baking powder, 1 tsp baking soda and fill rest of the bowl with flour. Sieve them all together with powdered cardamom-nutmeg powder and keep aside.

In a beater or in a deep bowl add condensed milk, butter and beat for 1 minute. Add vanilla essence, lemon zest and beat again.

Add flour in two parts and add one part, beat again, add milk and beat, now add remaining second part of flour and beat. If required add more milk to make right consistency of batter as shown below.

Add nuts and raisins mixture. Mix well.

In pressure cooker, spread 1 cup salt evenly and pre-heat cooker for 2 minutes on high flame.

Grease the mould with butter or oil, pour batter in it.

Put the mould on top of salt in cooker and close the lid of cooker WITHOUT whistle and gasket. Reduce the flame to minimum.

Let it cook for 45 minutes to 1 hour and enjoy!


1. In a bowl, add 1 tbsp cornflour.

2. Add 1 1/2 tsp of baking powder.

3. Fill the bowl with flour.

4. Add 1 tsp baking soda.

5. Add powdered spices mixture, sift and keep aside.

6. In a beater, or in a bowl, add butter and condensed milk, beat well.

7. Like this.

8. Add vanilla essence.

9. Take lemon zest by peeling outer skin of washed lemon.

10. Add lemon zest and beat again.

11. Add half of the flour. Beat.

12. Add 1/4 cup milk.

13. Add remaining flour and beat again. Add more milk if required.

14. Batter is ready.

15. Here are my choice of nuts… almonds, raisins, dried cherry, walnuts, choco chips. You can put according to your choice.

16. Put this in batter. Mix well.

17. In pressure cooker, add 1 cup salt and spread it evenly.

18. Pre-heat it on high flame.

19. Grease the mould with butter or oil.

20. Pour the batter in it.

21. Keep the mould in cooker with the help of tong or attachment available with cooker.

22. Close the cooker WITHOUT whistle and gasket. Please be sure about this.

23. Reduce the flame to minimum. Let it cook for 45 minutes to 1 hour or till it is baked.

24. After 1 hour.


25. Yum…. it’s ready!!

Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.

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