Coconut & Raspberry Cake

Coconut & Raspberry Cake
Coconut & Raspberry Cake

Hi there,

Finally I am back with a new blog post after a long break from blogging. My personal, professional and health issues & commitments kept me away from blogging for this long. And now since I am back, I knew I had to share a post about the cake which I baked for my hubby’s birthday. What would be a better occasion to resume blogging than to make a post about my better half’s special day.

Coconut & Raspberry Cake
Coconut & Raspberry Cake

Just like every year, I wanted to bake a different & unique cake for his birthday & hence started my search of a recipe for a perfect cake for his birthday. Since at my house, everyone likes sponge cakes better than frosted ones, I knew I had to bake a unique flavored cake and I was sure I was not interested in baking the usual vanilla cake, chocolate cake or banana cake.

Coconut & Raspberry Cake..Look at the pretty design with jam..I didn't feel the need for icing...!!
Coconut & Raspberry Cake..Look at the pretty design with jam..I didn’t feel the need for icing…!!

I had been keen on baking something with coconut and berries, so I started scrolling through some amazing recipes on Pinterest and finally zeroed down on this “Coconut & Raspberry Cake”. The original recipe can be found here and on “The Key Ingredient” website and it called for some icing as well but I decided to omit the icing to avoid making the cake overly sweet. The best part about this cake is the layer of raspberry filling swirled inside the cake and it gives a nice refreshing punch to the cake; and I can proudly say that in spite of everyone being not so fond of coconut-y taste in sweets, the cake was an instant hit with my family and they loved it absolutely. Do try this cake for yourself and experience the amazing flavors it offers.

Coconut & Raspberry Cake..Look at the jam swirled in between. Gorgeous..!!
Coconut & Raspberry Cake..Look at the jam swirled in between. Gorgeous..!!

Moving on to the recipe, you’ll need:

Preparation Time: 20 mins
Baking Time: 35-40 mins
Serves: 7-8 persons

Ingredients:

  • 150 grams Butter, softened
  • 150 grams Powdered Sugar
  • 1 tsp Vanilla Essence
  • 3 Eggs
  • 250 grams All-purpose Flour
  • 1 tsp Baking Powder
  • 75 grams Desiccated Coconut (original recipe called for 100 grams but I reduced the quantity as per our taste buds)
  • 5 tbsp Milk
  • 6 tbsp Raspberry Jam/Fruit Filling
Coconut & Raspberry Cake..Look at the jam swirled in between. Gorgeous..!!
Coconut & Raspberry Cake..Look at the jam swirled in between. Gorgeous..!!

Method:

  1. Preheat the oven to 180 degrees Celsius and line a cake tin with baking parchment paper. Sift the flour and baking powder together and keep aside.
  2. In a large bowl, beat together the butter, caster sugar and vanilla essence till pale yellow, fluffy and creamy.
  3. Add the eggs one at a time, beating well between each addition.
  4. Add the flour, baking powder and beat until combined. Add the milk a tablespoon at a time and mix well.
  5. Fold in the desiccated coconut lastly with a spatula.
  6. Pour one-third of the batter into the cake tin, before spreading the raspberry jam/filling in a layer on top of the batter. Swirl the jam lightly with a toothpick. Cover the jam with the remaining cake batter.
  7. Bake for about 35-40 minutes or till a toothpick inserted in the center of the cake comes out clean or with some moist crumbs.
  8. You can cover loosely with a tin foil in case of over-browning of top after 20 mins. Baking time varies from oven to oven and depends on the shape and size of the cake tin.
  9. Let the cake be in the tin for 10 mins and after that invert the cake onto a cooling rack and allow it to cool completely.
Coconut & Raspberry Cake..Look at the jam swirled in between. Gorgeous..!!
Coconut & Raspberry Cake..Look at the jam swirled in between. Gorgeous..!!

Thanks for reading…!!

Basil Pesto

Basil Pesto..!!
Basil Pesto..!!
Basil Pesto
Basil Pesto

Hi Everyone,

This is a separate post to share an amazing recipe of a delicious & unique dip – Basil Pesto. As I mentioned in my previous post, this is no my recipe but my cousin’s & uses a lot of fresh sweet basil, pine nuts & extra virgin olive oil.

Basil Pesto
Basil Pesto

Use this sauce in pasta, like I did for my last post, or use in sandwiches, marinate chicken breast or make garlic bread; the options are limitless.

For the recipe,  you’ll need:

Preparation Time: 15 mins

Ingredients for Pesto:

  • Sweet Basil – 500 grams, washed thoroughly
  • Extra Virgin Olive Oil – 125-150 ml or accordingly lesser as per preference
  • A big handful of Pine Nuts, roasted
  • Grated Parmesan Cheese as per preference
  • Salt & Pepper to taste
Basil Pesto
Basil Pesto

Preparation Method for Pesto:

  1. Dry roast the pine nuts lightly in a non-stick pan and keep them aside to cool.
  2. Grind the washed basil in a food processor till coarsely ground and start pouring olive oil slowly in the food processor.
  3. Add pine nuts & Parmesan cheese, salt & pepper & grind again till you get the desired consistency of the sauce.
  4. Store the Pesto in refrigerator in an air-tight container with a layer of olive oil on top. Use as & when required.
Basil Pesto
Basil Pesto

Thanks for reading…!!

Spaghetti in Pesto Sauce

Spaghetti in Pesto Sauce. Amazing Bright Colors
Spaghetti in Pesto Sauce. Amazing Bright Colors
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce

Hi Friends,

Wishing all my readers a very Happy & Prosperous New Year..!!!

Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce

It’s Holiday Season all around with Christmas just gone by & New Year around the corner, arriving soon. I hope you all enjoyed the journey of Advent Calendar as much as I did. A total of 23 bloggers from all over the world shared their holiday recipes, ranging from side dishes to main course to desserts to cakes & cookies. I would definitely be trying some of the recipes from that treasure very soon; but today I am here to share my own holiday season recipe for your New Year’s celebrations – “Spaghetti in Pesto Sauce with Cherry Tomatoes”.

Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce

This recipe is originally not mine but my cousin’s, who made this amazing Pesto for this dish. My cousin was recently in city from London & he makes very good dishes, especially Pasta. So, one night we decided to have a Pasta dinner & since I had been craving for a nice spaghetti for very long, we decided to make spaghetti in freshly made Pesto. Trust me guys, I have not had a better Pesto till date & the pasta turned out simply delicious.

Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce

For making the Pesto, you’ll need:

Preparation Time: 20 mins
Cooking Time: 15 mins
Yields: 7-8 servings

Ingredients for Spaghetti in Pesto Sauce:

  • Extra Virgin Olive Oil – 5-6 tbsp
  • Garlic – 4-5 cloves, finely chopped/grated
  • Pesto – as per personal preference for the quantity of sauce. I used almost all the Pesto I made using about 500 grams of basil. (I prefer my pasta to be more saucy)
  • Fresh Cream – 6-7 tbsp
  • Parmesan Cheese – as per preference & for garnish
  • Spaghetti – 500 grams, boiled
  • Cherry tomatoes – 7-8 nos., cut into halves
  • Salt & Pepper to taste
  • Extra Virgin Olive Oil – 2 tbsp to drizzle on top

Ingredients for Pesto:

  • Sweet Basil – 500 grams, washed thoroughly
  • Extra Virgin Olive Oil – 125-150 ml or accordingly lesser as per preference
  • A big handful of Pine Nuts, roasted
  • Grated Parmesan Cheese as per preference
  • Salt & Pepper to taste

Preparation Method for Pesto:

  1. Dry roast the pine nuts lightly in a non-stick pan and keep them aside to cool.
  2. Grind the washed basil in a food processor till coarsely ground and start pouring olive oil slowly in the food processor.
  3. Add pine nuts & Parmesan cheese, salt & pepper & grind again till you get the desired consistency of the sauce.
  4. Store the Pesto in refrigerator in an air-tight container with a layer of olive oil on top. Use as & when required.
Spaghetti in Pesto Sauce..Look at the gorgeous colors
Spaghetti in Pesto Sauce..Look at the gorgeous colors

Preparation Method for Pasta:

  1. Boil the spaghetti in salted water till cooked Al dente. If you don’t like it Al dente, boil till you get your preferred chewiness.
  2. Drain the spaghetti & keep aside.
  3. Heat olive oil in a pan, add chopped garlic and saute.
  4. Add pesto and saute for a minute, add cream and mix well.
  5. Add the grated Parmesan cheese. Mix well. Add the drained spaghetti & mix till gets coated with the sauce properly.
  6. Do the taste test, and add salt & pepper to taste.
  7. Take out the spaghetti in a serving bowl, drizzle olive oil, add cherry tomatoes & grated Parmesan cheese on top before serving.
  8. Serve it hot with a glass of chilled white wine.
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce

Thanks for reading…!!

Kesari Angoori Rasmalai

***Picture Heavy Post***

Kesari Angoori Rasmalai
Kesari Angoori Rasmalai

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Look at the gorgeous Golden yellow color
Look at the gorgeous Golden yellow color

Hi Friends,

As I had announced on November 30 regarding my participation in the Food Advent Calendar Event 2017, today I am back with my chosen recipe on my assigned date :). When I got this opportunity for Advent Calendar & I had to choose a spice which I would be using – I immediately chose Saffron aka Kesar & the cuisine as desserts because I love trying different desserts at home.

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Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The vivid crimson stigmas and styles, called threads, are collected and dried to be used mainly as a seasoning and coloring agent in food. Saffron has a long history of use in traditional medicine. Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery. It is used for religious purposes in India. As a spice, Saffron is the most expensive spice in the world. A pinch of the spice can be added to soups, stews, risotto and rice dishes, as well as to any tomato-based sauce. Saffron is considered an especially good addition to seafood dishes, such as paella and bouillabaisse. Saffron is used in dishes ranging from the jeweled rice and khoresh of Iran, the Milanese risotto of Italy, the paella of Spain, the bouillabaisse of France, to the biryani with various meat accompaniments in South Asia. One of the most esteemed uses for saffron is in the preparation of the Golden Ham, a precious dry-cured ham made with saffron from San Gimignano.

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Saffron has a very unique, rich & delicate flavor and it is used extensively in Indian desserts. It lends a beautiful luminous yellow-orange color to the desserts specially the milk based desserts. Saffron is widely used in Persian, Indian, European, and Arab cuisines. I personally love to add saffron in my desserts because it makes even a simple dessert look gorgeous & festive.

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For this Event, I chose one of my favorite Indian desserts – Angoori Rasmalai; and gave it a saffron-y taste and color. Soft and spongy small cottage cheese dumplings dunked in creamy saffron flavored thickened milk, garnished with dry fruit slivers and saffron strands is apt to be included in the Event. For this rasmalai, I used store bought small sized rasgullas instead of homemade ones. These are easily available at any sweets shop in Delhi. This is a super quick method to make homemade rasmalai & enjoy this delicious dessert in no time. This super simple hack procedure was shared on Facebook by a very dear friend and an amazing cook, Renu Kochhar Nagrath of Renu’s Kitchen Delights fame. I adapted her recipe & tweaked it a bit to make the rasmalai creamier & saffron-y in taste.

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See the sponginess.. Yumm..!!
See the sponginess.. Yumm..!!

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Do try this Angoori rasmalai; and for the recipe, you’ll need:

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Preparation Time: 10 mins.

Cooking Time: 30 – 40 mins.

Passive Chilling Time: 6 – 8 hours

Serves: 4 people

Ingredients:

  • 200 gms small sized rasgullas (I used market-bought, available at any sweet shop)
  • 1/2 litre full cream milk
  • 2-3 pieces of saffron/kesar barfi (I used market-bought, available at any sweet shop)
  • A good big pinch of saffron soaked in warm milk
  • ½ tsp Cardamom powder
  • A few slivers of almonds
  • A few unsalted pistachios, coarsely shopped

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Preparation Method:

  1. Grate saffron barfi and keep aside. Boil milk in a heavy bottomed pan on medium to low flame for 10 mins.
  2. Once the milk boils, add the grated barfi in milk, mix well and boil further till it reduces to 2/3rd of its quantity. Leave the milk to cool a bit.
  3. When the milk is still warm but not hot, add all the small sized rasgullas in it and leave them covered for at least 10 minutes. During this time, the rasgullas will absorb the milk and become soft.
  4. After 10-15 mins, squeeze the rasgullas and transfer in the serving dish. This step is done to release all the extra sweetness out of them into the milk as we have not added any sugar in the milk.
  5. Do the taste test at this step to check the sweetness in the milk as per your preference. In case you want, you may add a bit of sugar as per your taste preference. I didn’t feel the need to add more sugar as the sugar from barfi & rasgullas were sufficient as per our preference.
  6. Now, add the saffron milk and cardamom powder in the sweetened milk and mix well. The color of the milk will turn golden yellow as soon as you add saffron milk.
  7. Finally, pour the milk into the serving dish in which we have kept the squeezed rasgullas and make sure they soak properly in the milk.
  8. Garnish with a few more saffron strands, almond slivers and chopped pistachios. Chill in the refrigerator for about 6 – 8 hours.
  9. Your perfect Angoori Rasmalai is ready to be served and enjoyed chilled.

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Source of Information: https://en.wikipedia.org/wiki/Saffron

https://www.nutrition-and-you.com/saffron.html

https://www.livestrong.com/article/402444-common-uses-saffron/

https://en.wikipedia.org/wiki/Saffron_(use)

Thanks for reading..!!

Participation in Food Advent Calendar Event 2017 – Stay Tuned!!

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Hello friends,

I am super excited to inform all my readers that I was selected to take participation in this very exciting event “Food Advent Calendar 2017” for food bloggers, amongst the other 24 bloggers from all around the world. The theme for the Advent Calendar is “Spice It Up!” and will feature 24 different interesting recipes from all around the world with a traditional spice used during the holiday season in their respective countries. The recipes will be posted by every respective chosen blogger on a particular date assigned from December 1, 2017 to December 24, 2017. You all are invited to check out each day who is treating us with a new recipe and opens their Advent door for us and treats us with their new recipe to make the waiting a little more bearable. The list of bloggers with their respective spice is mentioned at the end of this post.

Now, let me tell you something about the meaning and concept of Advent and Advent Calendar.

Advent means to be waiting for the beginning or arrival of something and aren’t we all eagerly waiting for Christmas? Advent means ‘Coming’ in Latin. This is the coming of Jesus into the world. Christians use the advent period of four Sundays and weeks of Advent to prepare and remember the real meaning of Christmas. There are three meanings of ‘coming’ that Christians describe in Advent. The first, and most thought of, happened about 2000 years ago when Jesus came into the world as a baby to live as a man and die for us. The second can happen now as Jesus wants to come into our lives now. And the third will happen in the future when Jesus comes back to the world as King and Judge, not a baby.

An Advent Calendar is a special calendar used to count the days of Advent in anticipation of Christmas. Since the date of the First Sunday of Advent varies, falling between November 27 and December 3 inclusive, many Advent calendars, especially those that are reusable, often begin on December 1.

The 24 windows of the front of Hellbrunn Palace used as an Advent calendar during the town's Christmas market.
The 24 windows of the front of Hellbrunn Palace used as an Advent calendar during the town’s Christmas market.

 

A home-made Advent calendar featuring presents
A home-made Advent calendar featuring presents
Observed by Christians
Type Christian, cultural
Significance Preparation for the commemoration of the birth of Jesus
Observances Church services, gift giving, family and other social gatherings, symbolic decorating
Begins Fourth or (in the Ambrosian and Mozarabic Rites) sixth Sunday before Christmas
2016 date 27 November
2017 date 03 December
2018 date 02 December
2019 date 01 December
Frequency Annual

In case you want to purchase Advent Calendar for yourself, you can buy the same at: https://www.amazon.in/s/ref=nb_sb_noss_1?url=node%3D1380420031&field-keywords=advent+calendar&rh=n%3A1380420031%2Ck%3Aadvent+calendar

Source for information: https://en.wikipedia.org/wiki/Advent_calendar

https://en.wikipedia.org/wiki/Advent

List of the bloggers with their respective spice to be used and their featured recipe:

December 1, 2017: Jenny, initiator of the Advent Calendar Event and from Jenny Is Baking will feature Tonka bean in a sweet bread.

December 2, 2017: Rachel from Dishing Up Dinner will feature nutmeg in a cookie.

December 3, 2017: Jyoti from The Hungry Belly will feature saffron in a dessert.

December 4, 2017: Natalie from Natalie Journeys will feature nutmeg in a drink.

December 5, 2017: Renea from Inspire A Creation will feature peppermint in a dessert.

December 6, 2017: Samira from Samira’s Recipe Diary will feature cardamom in a dessert.

December 7, 2017: Markus from Earth Food and Fire will feature cloves in a side dish.

December 8, 2017: Candi from Make Ahead Meal Mom will feature nutmeg in a main dish.

December 9, 2017: Rachael from Coloured Plates will feature star anise in a condiment.

December 10, 2017: Kori from I Rok the Kitchen will feature ginger in a cookie.

December 11, 2017: Megan from Life on Paradise Drive will feature pumpkin pie spice in a dessert.

December 12, 2017: Leslie from Deliciously Plated will feature cardamom in a beverage.

December 13, 2017: Tanya from Food Forage will feature ginger in a dessert.

December 14, 2017: Ali from Fix Me a Little Lunch will feature bay leaves in a cocktail.

December 15, 2017: Daniela from Dani’s Cookings will feature cinnamon in a cake.

December 16, 2017: Neha from Witty Mushroom will feature cardamom in a dessert.

December 17, 2017: Lizet from Chipa by the Dozen will feature aniseed in a cookie.

December 18, 2017: Jillian from Simple Sassy Scrumptious will feature cinnamon and cloves in a cookie.

December 19, 2017: Renea from Inspire a Creation will feature almond in a dessert.

December 20, 2017: Angela from Bake It with Love will feature nutmeg in a dessert.

December 21, 2017: Kaveri from Pretty Little Things will feature ginger in a dessert.

December 22, 2017: Nataliya from The Friendly Gourmand will feature clove in a side dish.

December 23, 2017: Myriam from Milly’s Melting Pot will feature vanilla in a cookie.

December 24, 2017: Jenny, initiator and from Jenny Is Baking will make a roundup.

You can either click on the individual blogs, as mentioned above, to check out the Advent recipe by each blogger, or else you can also view all the recipes featured in this Advent Calendar on this single page: https://wp.me/p8MAhl-1d3. Every day from December 1 on, a new recipe will be added on this page.

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Stay Tuned…!!!

Pineapple Upside Down Muffins

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Hi Everyone,

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Diwali is around the corner and festivities are on full swing in this part of of the world. I personally love this festive time as there are so many lights, sweets, delicacies, Diwali parties and brightness all around with just a little bit of cold nip in the air. Weather also favors us in the kitchen to cook all sorts of delicacies and sweets and carry on a few experiments in the kitchen.

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As I stated in the previous post, I had shortlisted Pineapple Upside Down Cake to bake for my hubby’s birthday, but this time since I was making Banoffee pie, he had asked me not to bake any cake for him. But me being me, my mind was stuck on  these cute looking muffins, the recipe of which I had already shortlisted this recipe on Pinterest, so I was finding reasons to try baking these upside down muffins. The original recipe had been tried by a lot of people and they had given amazing reviews for the same along with the picture of their baked muffins and they looked so heavenly for me to try them asap.

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And what better reason to try scrumptious desserts for this festive season. These cute and individual portion of Pineapple Upside Down Muffins are a perfect dessert option for your celebrations and Diwali parties. So, put on your baking cap and bake these yummy muffins with just a few ingredients at hand.

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This recipe would yield around 8-9 normal sized muffins, but since I wanted to bake all the batter in one go, I made 6 muffins and 1 mini teddy bear shaped cake.

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Ingredients:

For the Cake Batter:

  • 2 eggs
  • 2/3 cup castor sugar
  • 4 tbsp pineapple juice
  • 1 tsp baking powder
  • 2/3 cup all-purpose flour
  • 1/4 tsp salt

For the Topping:

  • 1/4 cup butter
  • 2/3 cup brown sugar
  • 6 pineapple rings (whole or trimmed to fit into the muffin tin)
  • 6 cherries

Preparation Method:

  1. Preheat oven to 180 degrees Celsius.
  2. In a large mixing bowl, beat together eggs, sugar, and pineapple juice for 5 minutes
  3. In another small bowl, sieve together flour, salt, and baking powder.
  4. Fold dry ingredients into the wet ingredients with light hands and mix well till combined.
  5. In a small non-stick pan, melt together butter and brown sugar over low heat. Stir frequently until well combined.
  6. Grease the muffin tin and spoon brown sugar mixture evenly into the bottom of each section.
  7. Place a pineapple ring or pineapple tidbits into each section, pressing gently to fit. Then add a cherry to the center of each ring.
  8. Pour the cake batter into the muffin tin evenly and bake for 20-25 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes, then loosen with a butter knife along the edges.
  9. Place a piece of parchment paper or a cookie sheet on the counter, to catch any drips, and then invert the muffin tin onto a wire rack.
  10. Enjoy these delicious muffins.

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Wishing all my readers a very Happy and a Prosperous Diwali..!!

Thanks for reading..!!

Banoffee Pie

Banoffee Pie..!!
Banoffee Pie..!!
Top View
Top View

Hi Everyone..!!

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I am back with a very special post dedicated to the most special person in my life – my hubby, Luv. It was his birthday yesterday & I had been waiting for this day to try something new and blog about the same on the blog. Every year, I bake a different cake for him for his birthday celebrations; so as a ritual, I had to decide on the cake I wanted to bake for him. After going through the various saved recipes & browsing Pinterest, I decided on to bake Pineapple Upside Down Cake for him and asked for his approval. He immediately replied saying that this time, he does not want a cake but a Banoffee Pie on his birthday.

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Luv is really fond of Banoffee Pie & had been after me for ages to make one for him, and I was too lazy to try it and always avoided making it. He knew I could not say ‘No’ to him and his wish would be my command on his birthday. So, I geared up to try my hands in unexplored waters & fulfill his wish to have the pie on his special day. After surfing through the various recipes on BetterButter, I picked this one recipe by Plaza Premium Lounge & moved on to gather all the ingredients & was all set to make this beautiful pie for the love of my life. Since I was trying this pie for the first time, I halved the measurements mentioned in the original recipe. On seeing the Banoffee Pie at midnight for his cake cutting celebrations, he was all smiles and that happiness and sense of fulfillment was priceless for me.

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To my surprise, the Banoffee Pie was polished off amongst 5 people only in minutes after being cut; and the smile on my hubby’s face after tasting it was priceless. Banoffee pie looked absolutely stunning and tasted even better as per my hubby’s and family’s feedback. Luckily, 1 slice was left for me to click a picture for a sliced piece of the pie to put up on the blog.

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For making this pie, you’ll need:

Ingredients:

For the base:

  • Butter – 50 gms, melted
  • Digestive Biscuits – 125 gms

For the caramel:

  • Butter – 50 gms
  • Brown Sugar – 50 gms
  • Condensed Milk – 200 gms

For assembling:

  • Bananas – 2 small
  • Whipping Cream – 100 ml (I used Silvermark Non-Dairy Whipping Cream)
  • Grated Chocolate for garnish – I used Toblerone Dark Chocolates for a mild bitterness to cut through the sweetness, you can use any.

Method:

  1. Crush the biscuits in a food processor and add melted butter in them and mix well.
  2. In a greased loose-bottomed cake tin or a pie mould, spoon the buttered crumbs into the base and about halfway up the sides of the tin to make a pie shell. Chill for 10 minutes.
  3. Melt the butter and brown sugar in a non-stick sauce pan on low heat, stirring continuously. Add the condensed milk and bring to a rapid boil for a minute for a thick golden caramel.
  4. Pour the caramel evenly over the base and chill for about 1 hour, until firm.
  5. After 1 hour, remove the sides of the cake tin, lift the pie from the tin carefully and place on a serving plate.
  6. Slice the bananas thinly and put them onto the caramel layer of the pie.
  7. Whip the cream till stiff peaks and spread the cream over the banana layer of the pie.
  8. Garnish with grated chocolate and serve it chilled.
  9. Keep the pie out of the fridge for just a few minutes before serving to get perfect slices.

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Thanks for reading…!!!

 

Strawberry & Watermelon Lemonade

Hi Everyone,

Refreshing Summer Drink - Strawberry & Watermelon Lemonade
Refreshing Summer Drink – Strawberry & Watermelon Lemonade

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Continuing with my series of summer friendly recipes, I am bringing you an eye catching & refreshing lemonade recipe. This lemonade drink has a really vibrant color and unique sweet tangy flavor. I made this “Strawberry & Watermelon Lemonade” using my last batch of strawberries for the season. I had seen this video recipe for watermelon lemonade by Smita Rawat of HappyTummy2HappyHeart with Smita fame, and had that in mind to try it for my hubby.

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One fine evening, when he returned home from office, I had all the required ingredients at hand plus the strawberries which I had bought the same afternoon. So, I tried this lemonade and it turned out to be very refreshing & made with all natural ingredients. This juice is a healthy option too than to have store bought sugar-laden juices to quench your thirst in this scorching heat. For the recipe, you’ll need:

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Ingredients:

  • Watermelon – 10-12 small pieces
  • Strawberries – 5-6
  • Juice of 1 lemon
  • Sugar to taste
  • Salt/Juice Masala/Chaat Masala to taste
  • Chilled water/club soda – 1 glass
  • Few mint leaves chopped
  • Ice cubes

Preparation:

  1. Deseed the watermelon pieces and blend watermelon & strawberries in a blender.
  2. Sieve the mixture to get the fresh watermelon strawberry juice concentrate.
  3. Dilute this concentrate with chilled water/soda as per your preference.
  4. Add lemon juice, mint leaves, salt, chaat masala & sugar to taste and stir well.
  5. Add the lemonade in a glass and top with ice cubes.
  6. Garnish with a lemon wedge and serve chilled.
Refreshing Strawberry & Watermelon Lemonade
Refreshing Strawberry & Watermelon Lemonade

Thanks for reading..!!

Mango Semolina Cake

Hi Everyone,

Eggless Mango Semolina Cake
Eggless Mango Semolina Cake

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As you all know, I promised to share summer recipes over the coming few weeks, so today I am bringing you a recipe using the “King of Fruits” – Mango!!

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Mango can be used in variety of recipes like Mango yoghurt, Mango gelato, Mango phirni, Mango ice cream and many more. But today, I am sharing a unique cake recipe using Mango – “Mango Semolina Cake”. This cake is extremely soft & moist and simply melts in your mouth. Moreover, this cake is healthier as compared to the other cakes as it is made of semolina aka sooji and uses very less oil. Since this cake does not have refined flour, it is very good for kids as well.

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The recipe for this cake is taken from a dear friend Kaveri Obhan’s blog, “Pretty Little Things”. This cake is one of her most tried recipes. She shared this recipe last year on the Chef at Large group on Facebook and received tremendous appreciation. A lot of people tried this cake, including myself and were super happy with the outcome. This year, as the mango season stepped in, I decided to bake this cake again and it was loved by all in the family.

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The cake is extremely easy to make and requires simple ingredients which are readily available in your kitchen at all times, so you should not wait for long to try this cake. Just follow the recipe to the T and you will not be disappointed with the outcome.

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For making this beautiful scrumptious eggless cake, you’ll need:

Preparation Time: 20 mins.
Baking Time: 35 – 40 mins.
Serves: 1 Loaf Cake

Ingredients:
  • 1 cup of Semolina/Sooji
  • 1 cup Mango pulp
  • ¼ cup Neutral oil
  • ¾ cup Powdered Sugar
  • 1 teaspoon Baking powder
  • ½ tsp ground cardamom (optional)
  • ¼ cup chopped nuts of your choice for garnish (optional) (I used almonds & pistachios)
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Instructions:
  1. Pre-heat the oven to 170 degrees Celsius.
  2. Mix the semolina with sugar, cardamom and baking powder.
  3. Next, add oil and mix well. Finally add the mango pulp and mix again. Let it sit for 15 – 20 minutes so that sooji absorbs the mango pulp and the batter gets little thick.
  4. Pour the batter in a greased cake tin and garnish with nuts of your choice.
  5. Place in the oven and bake for 30-35 minutes. Keep a close watch after 25 minutes, if it starts browning too quickly, lower the temperature a bit or switch off the top element of the cake.
  6. Check with a toothpick in the center of the cake to see if properly baked. If it comes out clean then remove immediately. If it is kept for a longer time, the cake will develop a crust on the top.
  7. Allow to cool completely and then cut and serve.

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Notes:

  • The final color of your cake also depends on the quality of the mangoes used.
  • Ensure that the mango pulp is thick and not too watery, else you will need to keep the batter for a little longer till sooji absorbs the mango pulp and the batter gets little thick.
  • You can adjust the sugar in the cake depending upon the sweetness of the mangoes used.

 

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Thanks for reading…!!

Plum Cooler

Refreshing Plum Cooler
Refreshing Plum Cooler
Serve it chilled..!!
Serve it chilled..!!

Hi friends,

Hope you all liked my previous post for Litchi Cooler and tried it at home. Today, I would again be sharing an another unique flavored drink – PLUM COOLER. I tried this out of curiosity when I had this batch of plums lying in my refrigerator for so long and no one was eating them as they had a little thick skin and were not that juicy unlike their usual characteristics.

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I usually like to eat these juicy fruits as it is but when they turn out to be disaster to eat them raw, I think of ways to use them up in innovative ways. Hence, I had to experiment with these plums as well & come up with this concoction. The drink came out to be really yum with a unique sweet & tangy flavor.

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For this recipe, I am not mentioning any specific measurements & quantities as all the ingredients need to be added as per your own taste & they totally depend on the actual natural sweetness & juiciness of the fruit itself.

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Moving on to the recipe, you’ll need:

Ingredients:

  • Plums
  • Sugar
  • Water
  • Black Salt
  • Ice cubes

Preparation Method:

  1. Wash and cut the plums into small cubes; and remove the seeds.
  2. Add some sugar and a little water to the chopped fruit and pressure cook it till 1-2 whistles.
  3. Let the mixture cool.
  4. Blend & strain the mixture and store the made concentrate in an air-tight bottle.
  5. To serve, put a little concentrate in a glass, add chilled water and a little sprinkle of black salt.
  6. Top it with ice cubes and serve chilled.

Note:

  • You can use Club Soda instead of water, in case you want a fizzy drink.
  • You can replace sugar with honey to make it more healthier.
  • You can add lemon juice as well to make it a plum lemonade.
  • You can add mint leaves for garnishing as well.

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Thanks for reading..!!

Good food & recipes…