Aug 31, 2011

Eggless Mixed Berries Cake



Ingredients:
  • 3to4 tbsp unsalted butter at room temperature
  • 11/4 cups plain flour
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract/vanilla essence
  • 1/2 cup sugar + 1 tsp for dusting mixed berries
  • 2 1/2tsp baking powder
  • 1/2 cup milk
  • 1 cup Fresh or frozen mixed berries
  • a few drops of lemon juice
 Method:
  • Sprinkle 1 tsp sugar and lemon juice on  mixed berries and keep aside. This will make them a little moist and juicy.
  • If you are using frozen berries then  thaw them and include all the juice.
  •  Sift together the baking powder, salt and flour.
  • Next, whisk the butter and sugar to creamy texture.
  • Then add a little flour to the butter and sugar mixture.
  • Mix it and then add a little milk and mix. This way, add all the flour and milk little by little stirring to avoid lumps formation throughout.
  • Finally, fold in the berries to the batter using a spatula.
  •  Grease and dust baking pan with butter & a little flour to prevent cake from sticking.
  •  Bake in a 375 degrees F preheated oven for about 35-40 minutes.
  • Remove from oven and let cool before cutting pieces

Greek Pizza Muffins

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  • 2 tbsp extra-virgin olive oil
  • 2/3 cup finely chopped onion
  • 2/3 cup finely chopped red bell pepper
  • 1/3 cup whole-wheat flour
  • 1/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp dried oregano
  • 1 tsp sugar
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/3 cup low-fat milk
  • 1/3 cup crumbled feta cheese
  • 2 tbsp tomato paste or tomato sauce
  • 2 tbsp chopped olives
Method:

  • Heat oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring often, until the onion is tender, about 5 minutes. Transfer to a large bowl and let cool for 10 minutes.
  • Meanwhile, preheat oven to 400°F. Coat a muffin pan with cooking spray.
  • Whisk whole-wheat flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.
  • Stir milk, feta, tomato paste and olives into the onion mixture. Make a well in the dry ingredients; add the wet ingredients and stir until just combined. Fill the prepared muffin cups two-thirds full.
  • Bake the muffins until lightly browned, 13 to 15 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm or at room temperature.













                                             



Aug 11, 2011

Mango Curry

















This recipe is from Kerala, one of my friend made this curry for dinner party. First time I ate this curry at my friend house. I loved this dish from that moment I wanted to try this amazing recipe, so finally I made it. It came out very good , I am sure you will try this yummy recipe. It is so simple & easy to make.  The combination of flavors in this dish are mind blowing – it’s sweet from the Mango, sourness from the Yogurt and the spice kick from the Chilies.

Ingredients:

  • Ripe Mango – 1 , peeled, cubed
  • Green Chillies – to taste
  • Shredded Coconut – 1/2 cup
  • Cumin Seeds – 1/2 tsp
  • Sour Yogurt – 1/2 cup
  • Water – 1/2 cup
  • Salt – 1/2 tsp or to taste
  •  Oil – 1 tsp
  • Mustard Seeds – 1/2 tsp
  • Dry Red Chillies – to taste
  • Curry Leaves – few leaves
  • Turmeric Powder – 1/4 tsp
  • Fenugreek / Methi Seeds - 1/4 tsp


Method:


  •  Wash, peel and cube the Mango.
  • Soak and work the seed of the Mango in Water till clean.
  •  Gently mash the Mango and transfer Mango and the liquid to a saucepan.
  •  Bring to a boil on medium heat, cook for 2-3 minutes and then reduce flame to a simmer.
  •  Meanwhile, grind Green Chillies, Coconut, Cumin Seeds and a little bit of Yogurt, to a smooth paste.
  •  Add the mixture to the balance of the Yogurt and mix well.
  •  Take the pan off the flame and add in the Yogurt/Coconut paste to the Mango.
  •  It is important to constant stir while adding the paste. Also, add a little at a time. This will prevent the Yogurt from curdling.
  •  Once mixed in, the saucepan goes back on the flame on a low flame and allow it to come to almost a boil, keep stirring constantly for 4-5 min.
  •  For the seasoning, heat Coconut Oil or any oil in a skillet.
  •  Add the Mustard Seeds and fenugreek seeds and  allow them to pop.
  •  Add in the Dry Red Chili, the Curry Leaves and the Turmeric Powder.
  •  Mix into the Mango Curry and mix. 
  •  serve hot with Rice.
  • Enjoy this mouth watering dish :)


Note: Instead of mango can try Pineapple or pumpkin. But I think mango is the best :)