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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Kheema Puffs

 

 With readymade puff pastry sheet, making kheema puffs is a breeze.


Kheema Puffs
Mince Meat Mini Pies
Ingredients
1 cup kheema
1 puff pastry sheet

8 baking cups
Oil spray

Whisk
1 egg white
1 tbsp. water

Method
1. Let the kheema be at room temperature. Remove any whole spices.
2. Thaw the puff pastry sheet per package directions.
3.  Punch 8 big and 8 small circles onto the pastry sheet using vati/katories of big and small sizes.
4. Spray some oil onto the baking cups.
5. Place big puff pastry circle.
6. Spoon in some kheema.

7. Cover with the small puff pastry circle.

8. Pinch around the circumference to enclose and seal.
9. Prick 3-4 holes using a fork.
10. Brush with egg white and water mixture.

11. Bake in 350F preheated oven for about 15-17 minutes or till the kheema puffs are uniformly brown.

12. Serve with Tomato Ketchup.

Note -
1. Mumbai bakeries use minced meat (goat meat) for this recipe. You may choose your own filling (chicken/turkey/soy granules)



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Oven Roasted Tomato Pickle

Remember that scene from the movie "Namesake" where Tabu mixes some chili powder and masalas with cereal to make instant bhel? Well, I am not far behind. When I found the oven roasted tomatoes in olive oil, I stirred in some pickle masala and made my own instant tomato pickle. It was delicious.

Oven Roasted Tomato Pickle
Ingredients
1/2 cup oven roasted tomatoes with olive oil
1 -  2 tbsp. pickle masala - homemade or readymade
A pinch of salt to taste.

Method
1. Mix first two ingredients.
2. Depending on the salt content of the pickle masala, adjust salt.
3. Mix well and set aside for a day.
4. Serve next day.

Note -
1. I use "Bedekar" brand for readymade pickle masala.
2. I used Costco brand oven roasted tomatoes in olive oil.
3. Refrigerate any unused portion.

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Grape Tomato Pizza

 

 

My Pizzeria adventure continues...


Grape Tomato Pizza (Makes 1 pizza)

Ingredients

1 readymade pizza crust (See note below)

1 tbsp. homemade or readymade basil pesto

5 Grape Tomatoes, halved

1/4 cup Mozzarella cheese, shredded

 

Garnish(Optional)

Crushed red pepper

 

Method

1. Preheat oven 400F.

2. Place readymade pizza crust on a baking or pizza tray.

3. Spread basil pesto around the crust leaving about 2" border around the circumference of the crust.

4. Scatter grape tomato halves over the pesto.

5. Sprinkle Mozzarella cheese over.

6. Bake for about 5-6 minutes or till the cheese is melted.

7. Cut into wedges.

8. Garnish with crushed red pepper if using.

 

Note -

1. I used Whole Foods Brand Whole Wheat Pita for this recipe.

2. In summer, when there is abundant Italian Basil growing in backyard, I use homemade pesto. But here, I used Costco brand Basil Pesto.

3. You can most certainly make homemade pizza crust.

 Grape Tomato Pizza & Arugula Pizza

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Arugula Pizza

 

Arugula is leafy greens with peppery bite. It also goes by the name "Rocket" due to the unique shape of its leaves. Arugula pizza is baked first and then you add fresh Arugula on top. In my Pizza escapades so far, this is my husband's most favorite pizza.

Arugula Pizza (Makes 1 pizza)

Ingredients

1 readymade pizza crust (See note below)

1 tbsp. readymade oven roasted tomatoes with Italian seasoning

A handful of Arugula

1/4 cup Mozzarella cheese, shredded

 

Garnish(Optional)

Crushed red pepper

 

Method

1. Preheat oven 400F.

2. Place readymade pizza crust on a baking or pizza tray.

3. Spread Oven roasted tomatoes around the crust leaving about 2" border around the circumference of the crust.

4. Sprinkle Mozzarella cheese over.

6. Bake for about 5 minutes or till the cheese is melted.

7. Cut into wedges.

8. Garnish with crushed red pepper if using.

 

Note -

1. I used Whole Foods Brand Whole Wheat Pita for this recipe.

2. I used Costco brand oven roasted tomatoes. It has lots of oil. So try to use only tomatoes, shaking off as much excess oil as possible, before spreading on the crust.

3. You can most certainly make homemade pizza crust.

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Chicken Pesto Pizza

 

 

Have you ever met those annoying people who wonder & ponder over every bite they put in their mouth at restaurants? They want to know what ingredients may have gone in that morsel? Well, then you have met either me or people just like me. My husband thinks that I eat less and wonder more about the recipe.  Oh well, that's just the way it is! Recently we went to a Pizza place that serve a variety of pizza (potato pizza, anyone?). So it's very natural that you will now see a plethora of Pizza recipes at Enjoy Indian Food!;-)

 

Since most of the ingredients below were store bought, this pizza appeared even on a very hectic week night dinner table.

 

 

Chicken Pesto Pizza (Makes 1 pizza)

Ingredients

1 readymade pizza crust (See note below)

1 tbsp. homemade or readymade basil pesto

2 strips  grilled/baked/roasted boneless, skinless chicken, cut into cubes

1/4 cup Mozzarella cheese, shredded

 

Garnish(Optional)

Crushed red pepper

 

Method

1. Preheat oven 400F.

2. Place readymade pizza crust on a baking or pizza tray.

3. Spread basil pesto around the crust leaving about 2" border around the circumference of the crust.

4. Scatter chicken cubes over the pesto.

5. Sprinkle Mozzarella cheese over.

6. Bake for about 5-6 minutes or till the cheese is melted.

7. Cut into wedges.

8. Garnish with crushed red pepper if using.

 

Note -

1. I used Whole Foods Brand Whole Wheat Pita for this recipe.

2. In summer, when there is abundant Italian Basil growing in backyard, I use homemade pesto. But here, I used Costco brand Basil Pesto.

3. You can most certainly make homemade pizza crust.

 

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Instant Kairi Pickle

This is an instant pickle, to be made on a small proportion and to be consumed within few weeks. Refrigerate any unused portion.

Instant Kairi Pickle (using readymade pickle Masala)
Raw Mango Pickle
Ingredients
1 medium raw mango, pitted and diced, (about 2 cups dices)

Bedekar Instant pickle Masala packet (as needed)

 

Tempering

1/2 cup oil

1 tsp mustard seeds

1/2 tsp fenugreek seeds

1 tsp asafetida

1 tsp turmeric powder

 

Method

1. Mix mango with pickle instant masala powder.

2. Heat oil in a small saucepan. Add all the spices.

3. When they sizzle, switch off the gas. Let the oil cool down completely.

4. Pour the cooled oil along with spices over the mango pieces.

5. Mix.

 

Note -

1. You can make this pickle with any other raw vegetables like carrots, cauliflower etc. Since they don't have sour taste like mango, you will have to drizzle freshly squeezed lemon juice.

2. Adjust salt if needed depending on the instant pickle masala.

3. Bedekar Instant Pickle Masala is my personal favorite.
4. Prawns Pickle can also be made using this pickle Masala.

Shrimp Bao

Gudiya loves Chinese Steamed Buns. They are stuffed with veggies, chicken or shrimp. I especially enjoy the veggie filled steamed buns that are available at San Francisco's Farmers Market. Gudiya enjoys Trader Joes' Shrimp stuffed ones. So I decided to make my own version. The result was surprisingly good. I used short cut by using buttermilk biscuit dough.


Shrimp Bao
Steamed & Stuffed Shrimp Bun
Ingredients
Stuffing
4 oz small salad shrimp
1/4 cup minced mushroom
1/4 cup minced red bell pepper
1/4 cup frozen chopped spinach

Tempering
1/2 tbsp. oil
1/2 tsp toasted sesame oil
1 tsp ginger, grated
1 tsp garlic, grated
2 tbsp. minced red onion

You will also need
1/2 tsp Chinese 5 spice powder
1/2 tsp turmeric powder
A dash of Soy Sauce
A dash of Rice vinegar
1 tsp sugar
salt to taste
1 tbsp. corn starch

8 Buttermilk Biscuit Dough (I used Trader Joe Brand)
Flour for dredging

Pam spray for greasing the steamer

Method
1. Heat oil in a saucepan or wok. Add ginger-garlic and onion. Sauté for 4-5 minutes.
2. Add bell pepper and mushroom. Sauté for 3-4 minutes.
3. Add salad shrimp, spinach and all the spices, sauce and vinegar with salt and sugar.
4. Add cornstarch and mix well. Sauté till moisture evaporates.
5. Set aside to cool down completely.

6. Take apart each buttermilk biscuit dough.

7. Dredge in little flour to roll out a small disc.
8. Place shrimp mixture in the middle.

9. Bring all the edges together and roll into a neat bun.

10. Using Cooking spray, grease sieve to be placed on a boiling water for steaming.
11. Place 4-5 stuffed buns.

12. Cover and let it steam for about 20 minutes.

13. Uncover and serve with soy sauce and Sriracha.

Note -
1. Salad shrimp is a small shrimp - generally available in the frozen seafood section. It's generally precooked.
2. You can make a vegetarian version by excluding shrimp and increasing the amount of mushrooms, bell peppers and spinach.
3. You can even halve each biscuit dough and make 16 mini shrimp bao.






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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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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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