Reposts for Stuffed Paratha

Kashmiri Paratha

Stuffed Paratha

Peshawari Naan

Reposts for Sinful Delights

Rava Kesari

Lemon Cake with Lemon Curd & Cream

Souperoni

The name souperoni is nothing but the addition of macaroni in this lightly hot and tangy soup. The souperoni is perfect for a cold day and a nice way to make kids have soup.


the recipe
3 ripe tomatoes, blanched

1 large clove of garlic, chopped

1 tsp veg oil

½ tsp chilly powder

1 tsp soya sauce

1 tbsp tomato sauce

2 tbsp chopped spring onion

Salt to taste

½ tsp sugar

1 tsp corn flour diluted in 3 tbsp water

a handful of macaroni

¼ tsp white pepper or black pepper powder

the method

heat oil in a pan and stir the garlic till the raw smell goes off (the garlic should remain white), drain from the oil. Turn off heat. Place the sautéed garlic and blached and chopped tomatoes in a blender and grind to a fine paste (do not add water).

Heat the pan (in medium flame) with the remaining oil and add the chilly powder and macaroni. Saute for about 5 seconds and add the soya sauce, tomato sauce and sugar. Stir for few seconds and add the pureed tomatoes and salt. Stir well and let the mix boil. When the macaroni is almost cooked add the corn starch. Bring the souperoni to boil and spring the pepper powder and spring onions. Turn off heat and serve hot.

Soya Mince Curry, Chilly Tomato, Soya Chunk Pulao, Soya Cutlets & Soya Chunk Curry

I am feeling very lazy to write new posts....i have reposted few soya based recipes for a quick view....

Soya Mince Curry

Chilly Tomato

Soya Chunk Pulao

other soya recipes in this blog

Soya Cutlets (Baked or Fried)

Soya Chunk Curry

Marble Fruit Cake

It is Christmas season …(well too early to say that…though….) and time to indulge in some cakes. Infact there need not be any reason to prepare this cake but to prepare a fruit cake I think you need a seasonal inspiration.

The idea of a marble fruit cake has been in my mind for sometime and I tried it with some skepticism. But the result was fabulous with lots of appreciation from all quarters…. to whomever I shared. This is an easy cake since the amount of fruits is comparatively less and does not require long preparation time for chopping or soaking ….it is just all quick.

The flavors of vanilla and chocolate alongwith the flavors of orange rind and rum complement well to give a really nice taste.

the recipe

Butter – 120 gms
Flour – 3 cups (300 gms)
Baking powder – ¾ tsp
Egg- 3
Caster Sugar – 2 ¼ cup (240 gms)

Combination of fruits & nuts

Dates – 10
Raisins – 20
Cherry – 20
Walnuts – a handful
Almonds – a handful

Rum – 2 tbsp or orange juice – 2 tbsp
Salt – 2 pinch

Cocoa powder -2 heap tbsp
Milk – 3 tbsp

Vanilla extract – 1 tsp
Orange rind, chopped – 1 tbsp
Blanched almonds - 10


the method

# Chop the fruits and soak them in rum or orange juice for 2 – 3 hours.

# Prepare a baking pan (butter the pan and dust it with flour). Place a round sheet of paper on the bottom of the pan. I usually prepare the pan and leave it in the refrigerator so that the butter does not melt and lose its consistency.

# Sieve the flour, salt and baking powder three times.

# Mix the soaked fruits and nuts. Dust one fourth of the flour mix with the fruit and nut and roughly mix.

# Add the cocoa powder to the milk, mix well and keep it aside.

# Since this is a marble cake, two bowls are required for the cake batter.

# Preheat oven at 170 C.

In a mixing bowl, place the butter and beat it with an electric mixer until soft. Add the sugar in 3 batches and continue mixing. Once all the sugar is added beat in high speed for 5 minutes until the butter sugar mixture has doubled in volume. Add the egg one by one. Beat well after each addition. Add the vanilla extract. Add the flour in 2-3 batches and mix with a spatula. Add the orange rind and flour coated, fruits and nuts.

Pour half of the cake batter into another bowl. Add the cocoa mix and mix well.

Take the prepared pan and first place one third of the vanilla batter in the middle of the pan. Then place half of the cocoa batter followed by a third of vanilla, another half of cocoa and finally the third portion of the vanilla batter. Make sure the batter is place in the middle one after another.

To spread the batter till the edge of the pan and to get the marble shape use a knife or your pointing finger, dig into the middle of the batter and gently move it in circular motion. Tap the cake pan gently so that the batter smoothens itself on top.

(At this stage I was slightly in a hurry and that is why the marble shape did not appear clearly. For a better understanding of the marble design please take a look at the simple marble cake which I have prepared earlier).

Decorate the top of the cake with blanched almonds. Bake at 170C for 30 – 35 minutes. Check after 30 minutes till a skewer inserted comes out clean. Take out the cake and let it cool.

This is a very moist and super delicious cake. Do try it this Christmas season and  let me know.

cheers..


the recipe goes to Bake Fest & Christmas Delicacy & Hearth & Soul Blog Hop

Malpua - banana malpua, the Indian deep fried pancake dessert

This is yet another dish which I have been wanting to prepare for a long time and have not been confident enough even to read a recipe thinking that I can’t achieve the finesse the malpua demands. Finally I tried this recipe from Vatsala’s blog ‘Show & Tell’ when I got the opportunity to participate in BlogHop Wednesdays. I was infact searching for a recipe which includes ingredients which is readily available in my pantry. The Malpua thus happened and I was happy with the outcome. Frying the first one or two taught me how to go about the temperature of the oil and also learnt that you should have patience while frying the malpua.

The actual recipe includes maida which I have replaced with pure wheat flour  - just for health reasons. On the first bite itself you will realize that you are treating yourself to a royal sweet. 

the recipe

Wheat Flour – 1 cup 

Rava / Sooji – ½ cup 

Milk – 2 - 2 ½  (add milk till you get a pouring consistency)

Sugar – 1 tsp ( I have a very sweet tooth so I added 2 tsp…..add sugar according to your taste)

Banana – 1 small

Fennel Seeds – 2 generous pinch 

Veg oil to deep fry 

ingredients for the sugar syrup

Sugar – ½ cup

Water – ½ cup 

Cardamom – 2 , powdered or whole

Slivered nuts - for garnishing

  

method to prepare sugar syrup

Add sugar and half cup water in a sauce pan. Let the sugar syrup boil for a while. Take few drop of the syrup in a spoon and take a drop between your pointing finger and thumb and check whether it forms a string. Add the cardamom or cardamom powder and turn off heat.

  

method to prepare malpua batter

Mash the banana, ( I deseeded the banana and then mashed them). Place the sooji / rava in a bowl and add the milk. Keep it aside for some time. Stir in the mashed banana, wheat flour, sugar and fennel seeds and stir well. Gradually add the milk until you get a pouring consistency. 

frying the Malpua 

Frying Malpua is slightly tricky especially if you are preparing it for the first time. Pour the batter when the oil is in medium to hot temperature. Let the batter take a round shape by itself.

  

Heat oil in a flat pan and pour a ladle full of the prepared Malpua batter. It will take some time for the sides to become light brown. Now flip the malpua gently. Let the other side also brown. Drain it from oil using a slotted spoon. Place it on a tissue paper to get rid off excess oil. Place it in the sugar syrup for 5 minutes turning sides and then place it in another bowl. Garnish with silvered nuts and serve hot.