Punjabi Egg Curry

 

My mom makes this Punjabi style egg curry. When she first made it way back when I was in school, all of us were blown away that a non-vegetarian curry was made without an iota of coconut! Today, when I don't know what to make on Sundays, this curry comes very handy. Mom always used to add some potato chunks in her mutton curries. I took that inspiration to add potatoes in the egg curry.

 

Punjabi Egg Curry

Ingredients

4 hard  boiled eggs, peeled and halved

4 baby potatoes, halved or leave whole

 1 tsp garam masala - preferably freshly made

2 tsp coriander-cumin powder

1 tsp Kashmiri chili powder - (For color)

salt to taste

 

Grind to a smooth paste

1 1/2 cup sliced onion

3/4 cups tomatoes

1 tbsp. ginger garlic paste

1/4 cup cilantro

2-3 green chilies or per taste

 

Tempering

1 tbsp. oil

2 cloves

1/2 tsp turmeric powder

 

Suggested Accompaniment

Garden Kachumbar

or

Raita

&

Paratha/Rumali Roti

And/or Jeera Rice

 

Method

1. Boil eggs and potatoes. Peel the eggs and halve them.

2. Heat oil. Add cloves and turmeric powder.

3. Add ground onion paste. Sauté for 15 minutes or so till the raw smell of onion goes away.

4. Add garam masala, coriander cumin powder, Kashmiri chili powder and salt.

5. Add 1 1/2 cups water. Bring to boil.

6. Place eggs and potatoes. Simmer for 10 minutes.

7. Garnish with cilantro

 

Note -

1. You can peel the potatoes or leave them unpeeled. You can keep them whole or halve them.

2. If Kashmiri chili powder is not available, use paprika or any mild chili powder for color.

3. The most important step is sautéing the ground onion paste till raw smell disappears. It may very well take more than even half an hour. If you are hard pressed for time like me, I add oil in the pressure cooker. Add tempering. Sauté masala paste for 5 minutes. Add 1/4 cup water and pressure cook for 2 whistles - before adding eggs. This expedites the process and onion mixture no longer smells raw.

 

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Andyacha PoLa - Fried Egg Indian style

 

My grandmother was a pesco-vegetarian per her family's GSB beliefs. So she consumed fish along with vegetarian diet. But she didn't eat eggs. My grandfather was a strict vegetarian. Back in the day, theirs was a rare inter-caste marriage. What I find endearing is the fact that, my grandfather encouraged my grandmother to cook and eat seafood though he never touched it. There was no restriction on her to change her food habits because his food habits were different and vice versa. But later my grandfather had a car accident. He became quite weak and Doctor prescribed "an egg a day" remedy for him. My grandmother -who had never touched an egg, started making egg and of course, her children eagerly started devouring eggs. As soon as my grandfather recovered, he resumed back to his vegetarian diet. But my grandmother kept cooking eggs once in a while for her kids. Now, dosa is called "PoLa" in Marathi/Konkani. So my grandmother started calling simple omelet as "Andyacha PoLa".

Andyacha PoLa
Ingredients
2 eggs
2 tbsp. milk
salt to taste
1/2 tsp turmeric powder
1 tbsp. minced onion (optional)

Ghee/Toop for frying

Method
1. Whisk eggs, milk, salt, turmeric powder and onion - if using.
2. Heat ghee/toop/clarified butter in a small saucepan.
3. Add half of the batter. Drizzle more ghee if desired.

4. Cover and let it cook.
5. Flip and cook on the other side.

6. Repeat steps 2 - 5 for the remaining batter.

Note -
1. Do use clarified butter for this recipe.

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CKP Egg Curry

 

 

 

I remember eating this curry at my friend's house when I was in school. CKP community loves their seafood, chicken and mutton. A typical CKP household will surely have mutton every Sunday. I remember my friend's mom would welcome us serving many CKP delicacies. and once when we dropped in unannounced - there was no special (read: non-vegetarian) menu -  she made this delicious impromptu curry. A uniqueness of this curry is that eggs are not boiled first. They are broken right into the boiling curry.  So it's more like a poached egg curry. I was watching the food network the other day where chef Ann Burrel made poached eggs. She added vinegar to the water. So I modified my friend's mom's recipe and added a spoonful of vinegar.

 

CKP Egg Curry

Ingredients

4 raw eggs

1 cup coconut milk

1 tsp vinegar (optional)

1/2 tsp mild chili powder

1 tsp coriander powder

1/2 tsp garam masala

 

Tempering

1 tbsp. oil

1 small onion, chopped

1 small tomato, chopped

1 tbsp. ginger-garlic-green chili paste

1/2 tsp turmeric powder

 

Garnish

2 green chilies, slit (optional)

2 tbsp. cilantro, chopped

 

Method

1. Heat oil in a wide saucepan. Add onion, turmeric powder. Sauté till onion is soft.

2. Add ginger-garlic-green chilies paste and tomatoes. Sauté for 2 minutes.

3. Add all the spices and 2 cups water. Bring to a rapid boil

4. Add spoonful of vinegar - if using. Add coconut milk.

5. Switch gas to medium. Break one egg at a time, carefully into the boiling curry.

6. Let it cook for 10 minutes.

7. Switch gas to low. Add slit green chilies. Simmer for 5 minutes.

8. Switch off the gas. Cover and set aside for 5 more minutes.

9. Garnish with cilantro.

 

Note -

1. Be sure to take a wide container for making this curry. The eggs should be in a single layer.

2. Instead of coconut milk, you can add ground coconut to get a coarse texture for the curry.

 

 

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Eggs Green Masala

Eggs Green Masala with Kachumbar and Pav

 

Green Masala gravy is used in Maharashtrian cuisine. Today's recipe is Eggs Green Masala which features boiled eggs and potato combo doused in ground masala of coconut, cilantro, ginger, garlic. Serve with laadi paav or pulao, along with some salad and lemon wedges.

 

Eggs Green Masala

Ingredients

4 eggs, hard-boiled, peeled, halved

2 medium potatoes, boiled, peeled, quartered

salt to taste

1 tsp garam masala

1 cup coconut milk

 

Grind to a fine paste

3 - 4 cloves of garlic, peeled

1 1/2" ginger, peeled

1 cup cilantro

10 mint leaves

1 tsp soaked rice

 

Tempering

1/2 tbsp. oil

2 tbsp. minced onion

A pinch of turmeric powder (optional)

Method

1. Grind green masala to a fine paste.

2. Heat oil. Add onion and turmeric powder - if using. Saute till onion is soft.

3. Add ground paste. Saute for 2 minutes.

4. Add water per desired consistency. As it comes to boil, add boiled eggs and potatoes.

5. Now, add salt and garam masala. Switch the gas to low. Add coconut milk.

6. Simmer for 5 minutes.

 

 

Note

1. Instead of coconut milk, you can use coconut. In that case, grind it with green masala paste.

2. If you like, you can discard the yolks of eggs.

3. Turmeric in the tempering is optional to retail the green color of the gravy.

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Lemon Ricotta Muffins

Addition of ricotta cheese to any muffin recipe reminds me of Mava cakes sold at Irani bakeries of Mumbai. So whenever I come across such recipes, I jot them down immediately. I discovered this recipe in my pre-blogging recipe diary. I think this recipe may be from Cooking Light or Good Housekeeping. Unfortunately, I am not very sure. This Italian muffin recipe sure will win the hearts.

Lemon Ricotta Muffins
Ingredients
Mix
2 cups All Purpose Flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Whisk
1 cup part skin ricotta cheese
1/3 cup milk
6 tbsp. butter, melted
2 eggs
2 tsp. lemon zest

Garnish
2 tbsp. sugar

Method
1. Preheat oven 400F
2. Mix and whisk ingredients shown above.

3. Add wet mixture to the dry mixture.
4. Do not over mix. Stir till moist.
5. Grease 12 - 15 muffin cups lined with wrappers.

6. Pour the mixture.
7. Sprinkle sugar on top for garnish.
8. Bake for 20 - 25 minutes or till done.
9. Serve with your afternoon tea or morning coffee!

Note

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Kheema Ghotala

 

 "Ghotala" is a Marathi word for fiasco or mess! But gastronomically speaking, today's kheema ghotala is a hot mess of mince meat with eggs! This is a popular dish from Irani restaurants of Mumbai. It may have originated from the Parsi penchant to add eggs to any dish.

This is my homey version. It was developed at the last minute to stretch 1 cup leftover kheema mutter to feed unexpected guests!  Serve with Laadi Pav or sliced bread to mop this delicious "ghotala". ;-)

Kheema Ghotala
Mutton Mince with Eggs
Ingredients

1 cup kheema mutter
4 eggs
1/2 tsp garam masala
1/2 tsp chili powder


Tempering
 1/2 tbsp. oil
1 spring onion, minced (Use only white part, save some green leaves for garnish)
1/2 tsp turmeric powder
1 tomato, chopped

Garnish
1 tbsp. minced cilantro
or
1/2 tbsp. minced green part of spring onion

Suggested Accompaniment
Laadi Paav
or
Sliced bread

Method
1. Heat pan. Add kheema mutter. I am assuming that it's from the refrigerator. So first warm it up and then keep it on the side of the pan.
2. Add oil in the middle of the pan. Add spring onion and turmeric powder. Sauté till it's soft.

3. Add tomato. Add chili powder and garam masala. Sauté till tomato is pulpy.

4. Break eggs, one after the other. Add salt to taste. Whisk till they are semi-soft.

5. Mix in kheema and cook thoroughly.

6. Garnish with bread or paav.

Note -
1. Since I used leftover kheema mutter, I didn't add an ginger-garlic paste.
2. If kheema mutter uses any whole spices, please remove them before adding eggs.
3. You can use regular onion instead of spring onions.
4. Use any mince meat of your choice. Traditionally mutton mince is used in  Mumbai for the above recipe.




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Lemon Poppy Seeds Bundt Cake

 

 

 

I  always shied away from making Lemon Poppy Seeds cake because I was skeptical about black poppy seeds. We always use white poppy seeds in Indian cooking. But I recently tasted this delicious cake, took a mental note, put this cake on my "to do/make" list and happily forgot about it. But I guess I was destined to make it after all!:-)

 

While cleaning the pantry, I noticed that my "Lemon Extract" bottle even had a super-simple recipe. It goes like this -

 

Lemon Poppy Seeds Bundt Cake

Ingredients

1 packet White or Yellow Cake Mix

1 instant Vanilla Pudding mix

3 eggs

1 cup water

1/2 cup vegetable oil

1 tbsp. lemon extract

2 tbsp. - 1/4 cup black poppy seeds

1 tbsp. grated lemon zest

 

Oil for greasing the cake pan

 

 

Method

1. Preheat oven 350F

2. Mix all the ingredients except oil for greasing. Whisk using an electric cake beater or wire whisk so there are no lumps.

3. Grease Bundt cake pan.

4. Pour cake mixture and make sure that it's uniformly distributed.

5. Bake for 40 minutes.

6. Take the pan out. Let it rest in the pan for 20 minutes.

7. Invert on the serving platter.

8. Cake plops out.

9. Cut into slices & Enjoy.

 

 

Note -
1.The recipe calls for 1/4 cup black poppy seeds. If you find this amount rather too excessive, reduce it to about 2 tbsp. Please note that you should feel the presence of the poppy seeds for the authentic taste.
2. I used Betty Crocker brand cake mix and Jell-O brand pudding mix.
3. Use yellow or white cake mix.
4. Use Vegetable oil only as it doesn't contain strong flavor.


Credits
Watkins Lemon Extract Recipe

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Bharochi Akoori

It is my understanding that Bharuchi Akoori is Parsi scrambled egg garnished with spices and nuts/dryfruits. So it's entirely my creation, I don't vouch for its authenticity. Serve with buttered toast (Use Amul please!:-) and a dollop of tomato ketchup.

Bharochi Akoori
Scrambled Egg - Bharoch style
Ingredients
Whisk
4-6 eggs
salt to taste
1/2 tsp turmeric powder
A generous pinch of freshly ground black pepper

Tempering 1
1/2 tbsp. oil
2 tbsp. almond slivers
1 tbsp. cashew bits
1 tbsp. golden raisins
2 tbsp. ricotta cheese (optional)

Tempering 2
1/2 tbsp. oil
1/2 tsp cumin seeds
1 tbsp. ginger-garlic paste
2 tbsp. minced onion
1 small tomato, minced
1 tsp minced chili
A pinch of coriander-cumin powder or dhansak masala

Garnish
2 tbsp. minced cilantro

Method
1. Whisk eggs with the spices. Set aside.
2. Heat oil in a saucepan. Sauté nuts, raisins and ricotta cheese if using. Set aside.
3. Add oil to the same saucepan. Add tempering ingredients except coriander-cumin powder. Sauté till onion -tomatoes are soft.
4. Add coriander-cumin powder.
5. Now stir in whisked eggs. Keep on stirring. Adjust for salt.
6. When they reach semi-cooked consistency, add fried nuts, raisins and ricotta cheese - if using.
7. Stir well till they get the desired consistency - (fully cooked or semi-set pudding consistency).
8. Garnish with minced cilantro.
9. Serve with buttered toast.

Note -
1. If dhansaak masala is not available, use coriander-cumin seed powder.



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Baida Roti

After tasting their famed Baida Roti, at Mumbai's landmark street restaurant - Bade Miya, I decided to make my own version. Of course, my version is very homely compared to Bade Miyan's pizzazz. This version can be served as a breakfast item as well.

Baida Roti - Count 3
Egg Flatbread
Ingredients
3 chapatis - rolled out/raw
3 eggs

2 tbsp. finely minced red onion
2-3 green chilies, finely minced - per desired heat
2 tbsp. finely minced cilantro
1/2 tsp turmeric powder
salt to taste

Oil or butter for cooking

Garnish
1 recipe thick mint chutney
A generous pinch of Chaat masala
A generous pinch of Amchoor powder


Method
1. Whisk eggs with onion, chilies, cilantro , turmeric powder and salt. Set aside.
2. Place your rolled out chapatti on a hot tawa/griddle.
3. Let it cook on a low flame.

4. Smear some oil or butter.
5. Turn on the other side when it is barely cooked.
6. Smear thick mint chutney as shown below.

 

7. Now pour 1/3 of the egg mixture - about half way on the roti. Sprinkle chaat masala and amchoor powder.

 8. Tilt your tawa if needed so the mixture is contained within the circumference of the flatbread.

 9. Fold the chapatti when the egg mixture is still runny so making sure that all the egg mixture is sandwiched inside.

 

10. Let it cool on a low flame. Smear oil if needed. Cook on both sides flipping as needed.
11. Make sure that eggs are fully cooked. The roti will puff up as eggs get cooked.

 

Note -
1. It takes some time to cook eggs as we are cooking on a very low flame. Be patient and make sure that the eggs are fully cooked before serving.

 

Credits (Recipe inspiration)

Bade Miya

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Egg Pulao

My aunt makes delicious Egg Biryani. It's an elaborate process and as usual, I was in a hurry to make something quick. So I decided to make this Egg Pulao.

Egg Pulao - (Serves 3-4)

Boiled Eggs & Rice

Ingredients

1 cup Basmati Rice, rinsed
4 hard-boiled eggs cut into quarters
1 cup spinach, frozen ok
1 cup yellow corn, frozen ok
Salt to taste
1 tsp garam masala

Tempering

½ tbsp. oil
3-4 cloves
2 green cardamoms
7-8 black peppercorn
1 tbsp green paste(ginger-garlic-green chili-cilantro)
½ cup sliced onion
1 tomato, chopped

 

Suggested Accompaniment

Raita

 

Method
1.     Heat oil. Add whole spices. Add onion. Sauté till soft.
2.    Add green paste. Sauté for 2 minutes. Add tomato.
3.    Add basmati and garam masala. Sauté for 5 minutes.
4.    Add spinach and corn. Let the moisture evaporate.
5.    Add water and salt to taste.
6.    Bring to boil. Lower the gas. Cover and let it cook.
7.    Place eggs on top.
8.    Serve with salad.

Note –

Use good quality Garam Masala.

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Nutella-Banana Cake

Every once in a while, I have three overripe bananas on the kitchen counter. I have been doing many versions of banana breads and cakes. I have been freezing those overripe bananas for making smoothies for later. Last week I followed the recipe from Cooking Light. Instead of making a loaf, I baked it in a square pan. I didn't use butter, used 3 bananas instead of 2 and used almonds instead of hazelnuts. I did not glaze it.

This recipe is a winner.My family simply loved this cake.

Nutella-Banana Cake
Adapted from Cooking Light
Ingredients

Microwave for 30 seconds

5 tbsp. Nutella Chocolate-Hazelnut spread
1 tsp Canola oil

Blend

3 tbsp. Canola oil
3 mashed overripe bananas
½ cup sugar or brown sugar
2 eggs
2/3 cup buttermilk

Mix

1 ½ cup Whole Wheat Pastry Flour
½ tsp salt
¾ tsp baking soda
½ tsp baking powder

Garnish

Almond Slivers

Method

1.     Preheat oven to 350 F.
2.    Add dry ingredients to wet ingredient mixture.
3.    Grease and flour a square cake pan.
4.    Pour half of the cake batter.
5.    Spread the Nutella mixture.
6.    Pour remaining half mixture
7.    Using a skewer, swirl to make marble pattern.
8.    Place almond slivers on top.
9.    Bake for 55 minutes.
10.  Cool in the pan for 10 minutes.
11.  Invert and let it cool on the wire rack.

Note -
The original recipe with proportion can be found below.


Credits
Cooking Light

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Akoori

 

 

I have already blogged about Parsi scrambled egg - microwave way. Today, I am sharing a little elaborate method.

Akoori
Scrambled Eggs Parsi style
Ingredients
4 eggs
1/2 tsp turmeric powder
1 tbsp. milk
1/2 tsp black pepper powder


1 small onion, chopped finely
1 small potato, peeled & chopped finely
1 small tomato, chopped finely
2-3 green chilies, minced (adjust per desired heat)
2 tbsp. minced cilantro
salt to taste

Tempering
1 tbsp. butter
1/2 tsp cumin seeds

Method
1. Heat butter in a saucepan or deep tawa/pan.
2. Add cumin seeds. As they splutter, add onion, potatoes and green chilies.
3. Sauté for few minutes and place a lid. Let it cook on low flame.

4. Meanwhile, whisk eggs, turmeric powder, black pepper powder, salt and milk. Set aside.
5. Once, potatoes are cooked, add tomatoes and cilantro. Add salt. [Remember salt is also added in eggs, so adjust accordingly]
6. When tomatoes are wilted, add egg mixture.

7. Keep stirring till eggs are scrambled and achieve the consistency of your liking. [The consistency could be that of semi-set custard or well done]
8. Serve with buttered toast, tomato ketchup & crispy shoestring potato sticks for a traditional Parsi touch.

Note-
1. You can make your own variation by adding ginger-garlic paste, garam masala etc.
2. Sometimes, Parsis even add dried Bombils/Bombay Ducks. While I personally don't like that flavor, for that authenticity, Anchovies can be added in tempering just like Italians do.


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Double Chocolate Chip Muesli Cookies

I got this recipe from the packet of Bob's Mill's Muesli.

I used two types of Chocolate Chips for this recipe.

Double Chocolate Chip Muesli Cookies
Ingredients
Cream
1/2 cup or 1 stick butter at room temperature
3/4 cup brown sugar
1/2 tsp vanilla extract

1 egg

Sift
3/4 cup whole wheat flour
1/2 tsp salt
1/2 tsp baking soda

You will also need
1 cup Bob's Mill Muesli
1/4 cup white chocolate chips
1/4 cup semi-sweet chocolate chips

Method
1. Sift all purpose flour, salt and baking soda. Set aside.
2. Cream butter, brown sugar and vanilla extract.
3. Add egg and mix again.
4. Add dry flour mixture to the wet mixture.
5. Add muesli and both types of chocolate chips.
6. Preheat oven 375F.
7. Drop a spoonful of cookie mixture onto a greased baking tray.
8. Bake for 10-12 minutes.
9. Cool the cookies on the cooling rack.

Note -
1. Use butter at the room temperature.
2. Above recipe yields about 1 1/2 dozen cookies.

Recipe Credit
Bob's Red Mill Muesli Cookies





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Chai Spiced Cookies

 

As mentioned last time, this was the second recipe I tried from Racheal Ray Magazine. It has a delicious "American Desi" flavor. It does not have "tea" but it has chai masala in it.

 

Chai Spiced Cookies

Ingredients

Cream

1 stick butter (at room temperature)

1/2 cup sugar

 

Add

1 egg yolk

seeds of 1/2 vanilla bean or 1/2 tsp vanilla extract

 

Mix in a separate bowl

1 cup all purpose flour

1/4 tsp salt

1/2 tsp cinnamon powder

1/4 tsp cardamom powder

1/4 tsp ginger powder

 

Garnish

2 tbsp. gold sanding sugar

 

Method

1. Preheat oven 350 F

2. Cream butter and sugar.

3. Add egg yolk, vanilla seeds or extract. Beat again.

4. Mix all purpose flour, salt and spices in a separate bowl.

5. Add dry mixture to the wet mixture to form a cookie dough.

6. Roll into a uniform cylinder. Wrap in a plastic wrap. Chill in the refrigetator for 1 hour.

7. Cut into 1/4" cookies.

8. Place onto a cookie sheet. Chill again for 15 minutes.

9. Sprinkle gold sanding sugar. Bake for 17-20 minutes.

10. Cool on the cooling racks.

 

 

Note -

1. You may frost the cookie depending on your choice.

 

Recipe Credit

http://www.rachaelraymag.com/

 

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Orange Marmalade Cookies

I was browsing Rachael Ray Magazine the other day. It featured some easy cookie recipes. I have tried Orange Cream cookies and Chai Spice cookies so far.

Instead of using orange zest, I used orange marmalade as it was handy.

Orange Marmalade Cookie - (1 dozen cookies)
Ingredients
Cream
1 stick butter (at room temperature)
1/2 cup sugar

1 egg yolk
2 tbsp. Orange Marmalade
1/2 tsp. vanilla extract

Mix in a separate bowl
1 cup all purpose flour
1/4 tsp. salt

Method
1. Preheat oven 350F
2. Cream butter and sugar.
3. Add egg yolk, vanilla and orange marmalade. Mix again.
4. Mix all purpose flour and salt in a separate bowl.
5. Ad dry ingredients to the wet mixture.
6. Form a cookie dough.
7. Roll into a uniform cylinder. Wrap in a plastic wrap. Chill in the refrigerator for 1 hour.
8. Cut into 1/4" thick cookies. Place onto a cookie sheet.
9. Chill again for 15 minutes. Sprinkle little sugar on top.
10. Bake for 17-20 minutes.
11. Cool on the racks.

Note -
1. The original recipe uses 2 tsp. orange zest instead of orange marmalade.
2. The above recipe gave me 1 dozen cookies.

Recipe Credit -
http://www.rachaelraymag.com/

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Buckeye Bars

As we exchange cookies at work, we also exchange recipes. That's the part I look forward to the most. Today's recipe is one of the most popular "cookie" recipe.

Buckeye Bars
Ingredients
1 pack Brownie Mix
2 eggs
1/3 cup vegetable oil

Whisk
1 can (14oz) sweetened condensed milk
1/2 cup creamy peanut butter
1/2 tsp vanilla extract

Method
0. Preheat oven 350F
1. Line a rectangular baking pan with aluminum foil, making sure that the foil extends over the edges.
2. Grease the foil.
3. Mix eggs, oil and brownie mix.
4. Whisk condensed milk, peanut butter and vanilla extract. Set aside.
5. Spread half of the brownie mixture over the foil.
6. Spread peanut butter mixture on top uniformly.

7. Spread remaining brownie mixture evenly.
8. Bake for 30 minutes.
9. Let it cool in the pan. Cover loosely with aluminum foil and chill in the refrigerator for about 1/2 hour to firm up.
10. Using the foil, lift the cooled brownie onto the cutting board.
11. Cut into squares or rectangles - using a sharp knife.

Note -
1. You can also add chopped peanuts in the brownie batter.


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Ina Garten's Deeply Chocolate Gelato

 

Today, I am sharing a chocolate lover's dream come true! Just follow this link to go to the chocolate heaven!!:-)

 

Credits

http://www.foodnetwork.com/recipes/ina-garten/deeply-chocolate-gelato-recipe/index.html

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"Beetroot" Red Velvet Cupcakes

 

I have often thought of using beetroot in baking. First of all, it's so sweet that even sugar is made from it and is readily available in the supermarkets. Secondly, in India beetroot halwa is made. While I was mulling over the recipe, I spotted a "Red Velvet Cupcake" recipe while waiting for my dentist to show up. It sure was a Eureka moment for me!

Beetroot Red Velvet Cupcakes - Count 15
Recipe from Sunset Magazine
Ingredients
1 lb red beetroots (3 medium), pressure cooked, peeled

Sift
2 cup cake flour
1 tsp baking powder
3/4 tsp salt
1/8 tsp cinnamon powder
1 tbsp cocoa powder

Whisk
Beet Puree
1 cup + 2 tbsp sugar
3 eggs
2/3 cup canola oil
3/4 tsp vanilla extract

Method
1. Pressure cook beetroots. Let it cool down. Peel and grind to a fine puree. It should measure up to 1 1/4 cup. Preheat oven 350F
2. Sift cake flour with baking powder, salt, cinnamon powder and cocoa powder. If you do not have cake flour, refer to the note below.
3. Whisk beat puree with sugar, eggs, oil and vanilla - using a handheld electric mixer.
4. Mix flour to the beet mixture.
5. Spoon into 12 muffin cups.

6. Bake for 25-30 minutes.
7. Let them cool down for 10 minutes. Frost the cupcake if you wish using the link below.

Note -
1. If you don't have cake flour and don't have any intention of buying a new pack, here's what to do. I found this trick while surfing the Internet. For each cup cake flour, take 1 cup all purpose flour and remove 2 tbsp all purpose flour from it. or after removing 2 tbsp all purpose flour, add 2 tbsp corn starch to it. Since I had corn starch handy and I needed 2 cups cake flour for this recipe, I used 1/4 cup corn starch and 1 3/4 cup all purpose flour.
2. Refer to the original recipe below for frosting. Also note that the original recipe recommends baking the beets but I pressure cooked them. Cocoa powder was also my addition.

Recipe Credits
http://www.myrecipes.com/recipe/red-velvet-cupcakes-50400000123760/


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Buttermilk Cake

My extreme chocoholic daughter does not let me bake a simple Vanilla Cake. So as a compromise, I tend to bake the marble cake or zebra cake or such black and white cakes.  I came across this recipe of "Black & White" cake at the Cooking Light website. Since this recipe calls for buttermilk, Gudiya calls this a Buttermilk cake.

Gudiya helped me measure the ingredients. She has studied fractions this year. So this recipe put her fraction skills to work. I gave her 1/4 cup measuring cup and asked her how many such cups were needed to make 1 1/2 cup all purpose flour. She seemed to enjoy this process far more than the usual fractions homework. While whisking the cake batter, she asked me if I knew any cake related historical story? and thus started our hour long discussion about French Revolution.

Buttermilk Cake
Ingredients
To dust the pan
2 tsp All purpose flour
Cooking spray

Whisk
6 tbsp buttermilk, melted
1 cup sugar
4 egg whites
1 1/2 tsp vanilla extract
3/4 cup buttermilk

Mix
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cup all purpose flour, levelled

For the remaining half
3 tbsp unsweetened cocoa powder
1/4 tsp almond extract (optional)

Method
1. Preheat oven 350 F. Using cooking spray and flour, coat/dust your bundt pan.
2. Whisk egg whites, sugar, butter, buttermilk and vanilla extract.
3. Sift all purpose flour, baking soda and salt.
4. Mix wet and dry ingredients.
5. Spread half of the batter into your prepared pan.
6. Stir in cocoa powder and almond extract - if using.
7. Pour the remaining batter over the white batter in the pan.
8. Bake for 30 minutes.
9. Take out of the oven. Cool in the pan for 10 minutes.
10. Invert the cake.
11. Serve with vanilla ice-cream or any ice-cream of your choice.

Note -
1. The original recipe calls for 8 x 8 square pan.

Credits
http://www.myrecipes.com/recipe/black-and-white-cake-10000000226633/







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Lemon Cupcakes

Lemon Cupcakes are getting ready.

In the month of May, we celebrate "Teachers Appreciation Week" at Gudiya's school. Every day - during that week - our kiddos do something special for their beloved teachers. I was one of the volunteers for making desserts. We made lemon cupcakes following a super easy, semi-homemade recipe. This recipe called for a lemony-lime soda, which reminded me of a recipe my aunt used to follow to make eggless versions of the cake. My aunt used Thums Up for making Eggless Chocolate Cake, Goldspot for making Orange Cake and Limca for making a lemon cake!:-D

Our Lemon cupcake recipe, by no means, was eggless but the addition of lime soda (Think 7-up/Sprite and such!) made the cupcakes very light. This recipe gave us 24 cupcakes and 12 mini/tiny cupcakes.


Lemon Cupcakes
Ingredients
1 pack Lemon Cake Mix
1 pack (3.4 oz) Instant Vanilla Pudding Mix

3/4 cup vegetable oil
4 large eggs, preferably at room temperature
1 cup Lime-Lemony Carbonated drink such as 7-up/Sprite/Limca etc.

Frosting
Lemon Frosting of your choice.

Garnish
1 tbsp lemon zest

Method
1. Preheat oven 325 F. Line up cupcake liners along the cupcake tray.
2. Mix cake mix and pudding mix.
3. Add vegetable oil, eggs - one at a time, lime-lemon soda. Using electric mixer, beat it till the batter is ready.
4. Pour the batter in the cupcake liners.
5. Bake for about 18 - 20 minutes. Make sure that they are baked well by inserting a toothpick in the middle of a cupcake. It should come out clean.
6. Let the cupcakes cool down completely. Bake the next batch.
7. When all the cupcakes are ready and have completely cooled down, frost them using your favorite frosting. We used Duncan Heines Lemon Frosting.
8. Garnish with some grated lemon zest on top.

Note -
1. We used Duncan Heins brand for this recipe.

Credits
http://allrecipes.com/recipe/lemon-bundt-cake/



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