Open-Face Plum Cake Recipe

I made this cake for my in-laws and couldn’t post it due to my blog break, now what better than to post a cake before Easter and the fact that this cake is so simple; makes it more appealing.  I always like plum and decide to bake something with it this time.   After little search I end up at Martha Stewart recipe, a very simple recipe.  I have halved her recipe and made one cake. 



I liked this cake texture, it was just so perfect, plum juice flowing all over the cake making it look so pretty and it goes without saying everyone liked it.  So if you are looking for some easy and quick tea time cake with fruit then this is for you.  Before moving over to recipe…wishing everyone Happy Easter and long weekend. 



Ingredients: [ Serves -6 ]
Recipe Source: Martha Stewart

Plain Flour/Maida - 3/4 cup
Baking Powder - 1 tsp
Sugar - 3/4 cup + 1 tbsp
Salt - 1/4 tsp
Milk - 1/4 cup
Vegetable Oil - 2 tbsp
Egg - 1
Plums - 5-7 [ I used black plum]
Cinnamon Powder - 1 tsp
Cold Unsalted Butter - 1 1/2 tbsp [cut into small pieces]



Method:

1. Grease a 8” or 9” pan with 1/2 tbsp of butter and 1 tbsp of flour. Dust of excess flour from pan.  Preheat oven to 400F or 200 degree. 
2. Wash, halve and pit plums.  Make sure not to use very sour plums or over ripen plums.  I used black plums here, you can use red/black whatever you wish.



3. Shift flour, baking powder, salt and keep aside.  In a wide bowl add 3/8 cup sugar, milk, oil, egg and whisk well to combine everything.  Add 1/2 tsp of cinnamon powder and mix.



4. Add flour in batches and fold gently.



5. Pour batter in prepared pan and arrange plums with cut side up, over batter.  Sprinkle remaining sugar, cinnamon powder over plums, dot with butter. 
~ I also inserted small pieces of plum inside pan, that’s why you can see red plum juice in cake.



6.  Bake for 30-35 minutes or until a toothpick inserted in centre comes out clean.  Mine took 40 minutes to bake.  Let the cake cool completely on a wire rack and cut in desire shape.



~ Cake taste better next day.  Look at the sauce on pan edges, so beautiful right? 



Would you like a bite?  And this goes to Radhika's I Love Baking Event..



Note:

1. Refrigerate and you can keep the cake for 1 day, more than that plum might get spoil or sour.
2. Try not to use very sour plums, it will spoil cake taste.
Have a nice day ~~

Adai | Rice and Lentil Crepe Recipe

I wanted to make Adai dosa for long time and it was not happening until I decided to make for breakfast during my in-laws stay here as I always run out of ideas for breakfast!  It was easier to make than I thought and tasted very good too, not to mention about the nutrition value adai has.  My in-laws also liked it very much and so DH, from then Adai is regularly getting features in my kitchen.



For those whom haven’t tried Adai or don’t know about this wonderful delicacy; it’s like dosa (thicker) made of rice & lentils and generally fragmented for very less period or not at all, so it’s more like chawal and dal ka chilla.  Generally served with Avial in Tamilnadu though it goes perfectly with any chutney, sambar or idly podi/powder.   Soft and cripsy adai taste very good.



Ingredients:
Raw Rice - 1/2 cup
Idly Rice -  1 cup
Toor Dal/Split Pigeon Pea - 1/4 cup
Channa Dal/Yellow Split Pea - 1/4 cup
Urad Dal - 1/8 cup
Fenugreek Seeds - 1/4 tsp [optional]
Dry Red Chillies - 8-9
Onion - 1 large
Chopped Cilantro - 4 tbsp (or more if preferred)
Chopped Curry Leaves - 2 tbsp
Asafoetida - 1/4 tsp
Grated Coconut - 2 tbsp [optional]
Oil - To make adai
Salt - to taste



Method:

1. Wash and soak rice and dals separately, soak fenugreek seeds with dal for 2 hours.
2. Grind rice with red chillies first to coarsely and then add dal and grind to smooth batter with little water, batter will be thicker than dosa batter.  Add chopped onion, cilantro and curry leaves, hing, salt, coconut ( I didn’t use) and mix well. 
3.  Heat tawa and spread a ladle full batter in circular motion like dosa, adai will be thicker than normal dosa.
4. Drizzle oil around adai and let it cook for 2 minutes, turn over others ide to let it cook and it becomes crispy.  Repeat the same for rest of batter.
Serve hot/warm with chutney of your choice.  It goes well with jaggery too.

We had it with coconut chutney with tea, a perfect breakfast I say.



Have a nice day ~~

Curried Pumpkin Soup

DH brings pumpkin/kaddu/kumda/kumro quite often, there are few recipes which are very regular one of those is pumpkin dry curry or say stir fry, other one’s I shall post soon.   I wanted to make pumpkin soup for long as it’s one of the favourite at ‘The Soup Shop’ and after having it at Secret Recipe I decided to try it.   Exactly like Secret Recipe I made it as curried pumpkin Soup and as expected it was delicious, creamy with hint of spices.  This easy soup is filling and goes well with western, Indian or Chinese food, we had it with fried rice. Try this simple soup recipe and I am sure you will love this too as we did. 


Ingredients: [Severs 3-4]
Chopped Pumpkin/Kaddu/Kumda - 2 cups
Onion - 1 medium
Garlic - 1 tsp chopped
Ginger - 1/2 tsp chopped
Cumin Seeds - 1/2 tsp
Curry/Sambar Powder - 2 tsp
Curry leaves - 4
Oil - 1 tbsp
Vegetable Stock Cube - 1
Water - 1.5 cup + as needed
Salt - to taste
Pepper - to taste [if needed]
Cilantro - 2 tbsp chopped
Garam Masala  - 1/2 tsp [optional]


Method:
1. In a pan or pressure cooker heat oil, add cumin seeds and let it crack.
2. Add ginger and garlic and sauté.  Add onion and sauté until light brown.
3. Add pumpkin pieces and sauté for 2 minutes
4. Add curry or sambar powder, garam masala and mix well.
5. Now add 1.5 cups water, curry leaves, vegetable stock cube, salt and give a stir
6. Close pan with lid and cook for 10-15 minutes or until pumpkin gets cooked or pressure cook for 1 whistler.
7. Once pumpkin cools down, puree it in mixer or blender.  Bring it back to pan, add water 2 cups or as required and simmer for 3-4 minutes, adjust salt if required.   Add chopped cilantro and off flame. 
Serve Hot/warm and relish the soup.

Variations:
1. You can add 1/4 cream while simmering the soup for creamy soup.  But the soup itself is creamy I don’t find a need of adding any cream.
2. Quantity of water to add while simmering is depends on how you like your soup consistency.
3. Add pepper powder only if required, otherwise it really not needed.
4. If you are using curry powder you can avoid garam masala.
5. While serving you can add 1tsp of olive oil on top of soup if you prefer. 
Have a nice day ~~

Multi Beans Kurma

I have stocked up so many variety of beans and now my mission is to finish all!  I thought of making something different instead of usual rajma, chole, radga patties and decide to try kurma with different kind of beans.   As I did in my paneer butter masala, here too I used sesame seeds instead of cream or coconut and it was such a good decision.  Sesame paste makes the gravy rich with wonderful texture plus the bonus is it’s less fattening.  You can use any beans that fancy you and make this kurma.  It goes so well with rice, roti/parata or even with idli/dosa. 

Ingredients:

Multi Beans - 2 Cups [ I used Rajma, Butter Beans and Dried Peas]
Potato - 1
Onion - 1 Large
Tomato - 1 medium
Tomato Paste - 1/2 tbsp
Bay Leaf - 1
Red Chilli Powder - 1.5 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Garam Masala Powder - 1 tsp
Salt - to taste
Oil - 2 tbsp
Water - as needed
To Grind
White Sesame Seeds - 1 tbsp
Fennel Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp



Method:

1. Wash and soak all beans overnight and pressure cook for 3 whistles with potato.
2.  Peel and dice boiled potato, slice onion and tomato.
3. Grind all the items listed under ‘to grind’ with little water to smooth paste and keep aside.
4. In a pan or wok heat oil, add bay leaf and sauté for 30 seconds.  Add sliced onion and sauté until light brown.
5. Add chilli, coriander and turmeric powders mix well.  Add tomato and cook until tomato gets mashed.
6. Now add tomato paste, salt and stir well.  Add 1.5 water and bring it to boil, add boiled beans and potato and simmer for 4-5 minutes.
7. Add sesame paste, garam masala powder & mix well, adjust salt and simmer for 5 minutes in slow flame or until oil floats on top. 

Serve with roti/parata or rice. 



Note:
1. You can use coconut paste instead of sesame.
2. Use any beans of your choice.

Have a nice day ~~

Seb Suji ka Halwa |Apple and Semolina Pudding

Apple Suji Halwa or Apple Kesari whatever we might call it but the one thing remain same is the wonderful taste this simple dessert has.    I wanted to try rava and apple combination for a long time and at last I made it when in-law’s were here.  It’s so easy and quick to prepare and something change from usual suji halwa/rava kesari.   I didn’t added any food colour but if you wish you can add to make it more attractive.

Ingredients: [Serves 4]
Apple/Seb - 1 large
Suji/Semolina/Rava - 1 cup
Ghee - 2 tbsp
Sugar - 3/4 cup heaped [to taste]
Cardamom Powder - 1/2 tsp
Chopped Fry Fruits - 2 tbsp [I used almonds, raisins, cashews]
Water - 1 1/2 cup



Method:

1. Wash, peel, core and dice apple. Roast suji/semolina until raw 2-3 minutes or until raw light golden brown, transfer in a plate and keep aside.



2. In a wok or pan heat ghee, add apple and sauté for 4-5 minutes or until apple is almost cooked. 



3. Add semolina and fry until it starts to change colour.



4. Add water and sugar and mix well, cook in medium flame until water is soaked fully. Add cardamom powder, dry fruits and mix well.  Cover and cook for 2 minutes and off flame.



Serve hot or cold and enjoy the halwa



Note:
1. You can add 1 cup sugar or to taste
2. Add food color if preferred.

Have a nice day ~~

Mango Delight | Summer Special

How you all doing?  I know I did the disappearing act but something urgent came up and once a break it’s get’s difficult for me to be back on blogging, my usual story! Thanks to dear friends and reader whom persistent pressure love made me to sit back and do this post.  As summer is here and mango is summer king, this post seems perfect for a come back.  So, today’s special is Mango Delight, oh don’t wonder too much on the name it’s given by yours truly as I just came up with this recipe on my own .  This is a very simple drink and taste wonderful, it will wow your guest for sure, it did for mine.  Try this once and  you will make this again and again as it’s easy, simple, refreshing and additive!



Ingredients: [Serves 2]

Mango Pulp/Puree - 1/2 cup
Soda Water - 1 can [300ml]
Lemon Juice - 2 tbsp
Lemon Wedges - 2 [optional]
Sugar Syrup - 4 tbsp [ to taste]
Ice Cubes - as required


Method:

1. In a tall glass add 1/4 cup of mango pulp or puree, 2 tbsp sugar syrup, 1 tbsp lemon juice and give a stir.

2. Add ice cubes and then soda, top with lemon piece.  Repeat the same for another glass.

That’s all our refreshing drink is ready.



Variations:

1. You can also use fruity/mazaa instead of mango pulp or puree.
2. You can use sweet lemon soda and avoid lemon juice & sugar syrup, this way it’s very quick to fix drink.
3. Don’t skip lemon, it’s add the extra kick to the drink.
4. Add small mango pieces to bite while drinking.


Have a nice day ~~

Peanut Chutney | Mungfali Ki Chutney

Like most of the recipes, peanut chutney is also made in multiple ways and I have my own styles too, though I make the same chutney in different way but this method I use often, of all the chutneys, peanut is my favourite one & so of my nephew, I still didn’t blog the recipe as most of us do know how to make this wonderful chutney.  One of friend was over our place to stay and one day I made upma with apple cilantro chutney plus this peanut chutney for breakfast and from then she is asking me to blog this recipe, this time when I made it I decided to take pictures and to write down, so here presenting peanut chutney in my style.

There are lot of variations in this simple peanut chutney too, you can try with coconut, without roasted gram dal, with ginger etc & that’s makes this chutney perfect side dish for idly, dosa, upma, pongal, vada and for me I can have it with roti, parata, any variety rice…just anything  so do try this and I am sure you will love this simple, easy, quick chutney too. I say easy cause I don’t really do much of tempering in all, this time I did since I knew am going to blog it so let’s make the chutney looks pretty! Otherwise if you ignore the tempering you are not missing anything great. 




Ingredients:

Peanuts/Ground nuts/Ver Kadalai/Mungfali - 1/2 Cup
Roasted Gram/Dhalia/Pottu kadalai - 1/2 Cup
Dry Red Chillies - 3-4
Chopped Garlic - 1 tsp
Jeera/Cumin Seeds - 1 tsp
Tamarind - peas size
Hing/Asafoetida Powder - A pinch
Salt - to taste
Oil - 1 tsp
Water - As needed (around 1/4 cup)

For tempering
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Curry leaves - 1 sprig
Dry Red Chilli - 1
Urad Dal - 1/2 tsp


Method:

1. Soak Tamarind in little water and keep aside until we are doing below listed tasks.
2. In a pan or wok heat oil, add cumin seeds and allow to splutter.  Add dry red chilies, garlic and sauté until brown.
3. Now add peanuts and sauté until brown but not burnt, add roasted gram/dhalia and sauté until light brown.
4. Off flame and transfer everything to a bowl or plate and allow it to cool.
5. Once all fried items in room temperature, transfer it to a mixer or blender, add soaked tamarind with water, salt, Asafoetida and grind into smooth paste/chutney.  Add water in intervals if required.
Transfer the chutney in a bowl and add little more water and adjust salt if required. Amount of water depends on how you like your chutney consistency.
For Tempering
6. In a small pan heat oil, add all ingredients listed under tempering in given order, sauté until urad dal becomes brown.
7. Pour the tempering over prepare chutney and give a stir.
Our chutney is ready, the steps seems long but while preparing it’s simple. 


Have a nice day ~~

Aloo Pakoda | Potato Fritters Recipe

 
Gong Xi Fa Cai to all celebrating Chinese New Year, may year of Dragon be more fruitful n joyful.
Coming back to today’s recipes whether we call it Aloo Pakoda/pakora or Bhajiya as at in-law’s call it or south Indian style bhajji, it’s the same thing, now a days we have rain God blessing in Singapore and aloo bhajiya is perfect company along with garama garm Chai aka Tea to enjoy the rain.  Normally potato fritters is made by cutting the potatoes in thin roundels and dipping in gram flour batter which I have blogged in my Assorted Pakoras Post. 


This style of making pakoras is my mom recipe, and this more tasty than the usual aloo bhajiya, she doesn’t add curry leaves but I do as curry leaves adds good flavour to the pakoras and I also add rice flour to bring little crunchiness ….so do try adding both.

Ingredients [Serves 3-4]
Potato - 2 Large
Besan/Chickpeas Flour - 1 Cup
Rice Flour - 2
Curry Leaves - 1 sprig [chopped]
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Cooking Soda - 1/4 tsp
Salt - to taste
Water - as needed (around 1/8 cup)
Hot Oil - 2 tbsp
Oil - To deep fry

Method:
1. Peel, wash and dice potatoes, transfer in a large bowl and add rest of ingredients except oil.

2. Give a good stir, now add water 1 tbsp at a time and mix until everything comes together, this doesn’t require so much of water so keep adding water only in less quantity. 

3. Heat oil a in wok, take 2 tbsp of hot oil & mix with potato mixture.   Scoop a spoon of batter and drop in oil, do this 4-5 times to get 4-5 pakoras and fry until golden brown in medium heat. 
If using hand, scoop around 4-5 pieces of potato for one pakora and deep fry.

Delicious pakoda/bhaji is ready.

Have it with coconut chutney, sauce or just with hot tea/coffee. 

Have a nice day ~~

Chicken Curry | Chicken Rasa Recipe

Now a days I like to make chicken curry/sabzi which can be eaten with just plain steamed rice so I don’t have to make any other side dish.  This curry fits the bill perfectly, after making few methods am set with this easy chicken curry as I am still learning to cook chicken and hopefully will make fish some day soon.   It goes well with plain rice, jeera rice, peas pulav or roti and taste delicious, without much effort.  Normally I use boneless chicken for any curry and the few pieces that comes with bone (though we buy bonelss!) make Chicken Clear Soup, two-in-one Try this simple chicken curry and I’m sure you will love this too.
Ingredients:
Oil - 3 tbsp
Cumin Seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Tomato Puree - 2 tbsp
Water - 2-3 Cups
Garam Masala Powder - 1 tsp
Crushed Kasoori Methi - 1 tsp
Salt - To taste
Cilantro - 1 tbsp [chopped]
To Grind
Onion - 2 large
Green Chillies - 3
To Marinate
Chicken - 500 gms (used here boneless)
Red Chilli Powder - 2 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Salt - to taste
Ginger-Garlic Paste - 2 tbsp



Method:

1. Wash chicken pieces and marinate with the ingredients listed under ‘to marinate’ and keep aside for 2 hours or until we are doing other prep work.  Minimum keep chicken marinated for 15 minutes.
2. Grind the items listed under ‘to grind’ and keep aside.
3. In a wok or pan heat oil add cumin and fennel seeds and let it splutter.  Add grounded onion paste and sauté until raw smell goes off and oil starts to leave start of wok/pan.
4. Add marinated chicken and mix well, cover and cook for 7-10 minutes in slow-medium flame or until chicken gets tender.
5. Add tomato puree and sauté for 2 minutes again.  Add water, mix gently and let it come to boil and then simmer for 5 minutes. 
6. Now add garam masala, kasoori methi and adjust salt if required, simmer for 2-3 minutes or until the consistency you want. 
If serving with rice you can keep gravy so it’s easy to eat, for roti/chapati/naan make it thick gravy or as you like. 


Have a nice day ~~