Plum Cake

I was never a Plum Cake fan mainly because of the variety of nuts and fruits which get into it. Once in a while I do like to indulge in such delicacies, but Plum Cake is that kind of a dessert which is worth making and sharing with your loved ones especially when the gathering is a bigger one and the occasion is super special like that of Christmas. The reason for me to post the recipe for this is mainly due to the festive season which is in the air.


Serves: 5 to 6


Ingredients:

• 1 cup Plain Flour
• 3/4 cup butter (170 gms)
• 3/4 cup brown sugar
• 3 eggs
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp vanilla essence
• 2 tbsp chopped dried plums or tutti frutti
• 2 tbsp chopped dried apricot
• 2 tbsp chopped dates
• 10 raisins
• 1/4 cup chopped walnuts
• 1/2 cup grape juice
• Pinch of salt

For Caramelized Sugar Syrup:

• 1/4 cup 
• 1/4 cup water

Preparation:

1. Soak raisins in 1/2 cup grape juice for 4 to 5 hours
2. Make caramelized sugar syrup by cooking 1/4 cup sugar with 1/4 cup water on low flame till it turns into a thick golden syrup. Prepare this syrup just before adding into the the batter or else it solidifies.
3. Chop all the dry fruit, toss them with 1 tbsp plain flour and keep ready.

Method:

1. Preheat oven to 180 degrees C.
2. Grease a 8 by 8 inch baking pan or place a butter paper into it.
3. Sift together plain flour, baking powder, baking soda and salt in a separate bowl.
4. Whisk butter and brown sugar till it becomes soft, fluffy and double in size mixture. (also start preparing the caramel syrup and cool it slightly)
5. Add eggs one by one along with vanilla essence till everything is combined well. 
6.  Now add half of the plain flour mixture and half of the caramelized syrup, combine using a ladle or a large spoon and add remaining plain flour and caramel syrup and mix well. (do not over mix)
7. Finally add the chopped dry fruits and the soaked raisins with juice to the cake batter and mix lightly.
8. Pour the batter into the baking dish and bake for 30 to 40 minutes or till the inserted knife comes out clean.
9. Cool the cake completely before serving.
10. This cake tastes best when it is cool.

Note: You can reduce the quantity of dry fruits and also add some other variety as per your preference. I even used chopped dry mango.  

Strawberry Limeade

Serves 2
Preparation Time: 10 minutes
Chilling Time: 30 minutes


Ingredients:

• 1 cup chopped strawberries
• 2 tbsp sugar
• 1/4 cup lime juice
• 1/2 tsp salt
• 2 cups of drinking water
• Ice cubes
• Sliced lime and sliced strawberries

Method:

1. First add 1 cup chopped strawberries, sugar, salt and lime juice to the blender and blend to a smooth paste.
2. Then add 2 cups of water and blend again.
3. Serve chilled with sliced lime, sliced strawberries and ice cubes.

Haleem | How to make Haleem | Homemade Haleem Masala Powder

As the cold weather sets in, we start craving more for warm and one pot kind of food. The moment we think of winter it is mainly the soups which come into picture. But how about trying a complete meal which comes all in a pot or something like 'one bowl meal'. I am not talking about any khichdi or a wholesome porridge, but a slight upgrade to it known as 'Haleem' or some call it 'Daleem' any way it is the same. Haleem is an upgraded version of porridge because of the addition of meat to it.

There are various methods of preparing Haleem. Some cook everything in a large pot where meat, wheat, lentils and spices all get cooked and blended together. The texture of haleem and flavors are different depending on the method you choose to cook them.

I have tried to simplify the cooking method of Haleem in 4 easy steps where the grains and meat is cooked separately and then combined with other flavors and aromatics. The advantage in preparing in this way is, that you have a full control over the texture and flavor and also you can easily alter according to your preference.

By preparing your own homemade Haleem masala powder, you no longer have to depend on the ready made or store bought masala mix.

Please have a look at the recipe video too to make things more easy and clear. Do not forget to Subscribe to my Youtube Channel to watch more videos.

Step 1: Prepare the wheat mixture

Ingredients:

• 1 1/2 cups broken wheat
• 1/2 cup chana dal
• 1/4 cup urad dal
• 3 tbsp cooking oil
• Salt

Method:

1. Wash and soak the grains and dals for 1 hour.
2. Boil the soaked grains in water with salt and 3 tbsp cooking oil till they are completely cooked.
3. Grind 3/4th portion of the cooked wheat and lentils to a fine paste and leave 1/4 portion as it is.

Step 2: Haleem Masala Powder

Dry roast and grind to fine powder

• 1 tsp shahi jeera (caraway seeds)
• 3 bay leaves
• 4 cloves
• 5 green cardamom
• 2 inch stick of cinnamon
• 1 tsp cumin seeds
• 1/2 tsp kalongi (nigella seeds)
• 1 tbsp coriander seeds
• 1 tsp black pepper
• 8 dry red chilies
• 6 -7 curry leaves

Step 3: Prepare meat curry

Ingredients:

• 1 kilogram (beef/mutton/chicken) boneless or with bones
• 1 large onion sliced
• 2 tbsp ginger garlic paste
• 3 tbsp haleem masala powder
• 3-4 cups of water
• Salt
• 5 tbsp cooking oil

Method:

1. Heat oil in a pressure cooker and fry sliced onion till light brown.
2. Add ginger garlic paste and saute for half a minute and the add meat pieces.
3. Fry meat on medium heat for 1 minute and then add haleem masala powder.
4. Add enough of water and salt and cook till meat is fully done.
5. Remove the meat pieces and discard bones if any.
6. Place the meat pieces in a large bowl and pound it with stone or pestel till the fibres seperate (shred). 
7. Do not use any mixer or grinder to crush the meat.

Step 4: Assemble

Ingredients:

• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 2 or 3 chopped green chilies
• Juice of 1 lemon
• 1 tsp haleem masala powder - garnish
• sliced ginger for garnish
• 1 cup fried onion (birishta for garnish)
• 3 tbsp ghee 

1. Heat ghee(clarified butter) in a large non-stick pan and add all the cooked wheat mixture (3/4 part - paste; 1/4 part - grainy) along with meat curry and shredded meat pieces. Add extra water if needed. Stir well and bring to a boil.
2. Now add chopped mint leaves, chopped coriander leaves, chopped green chilies and lemon juice. Stir well and cook for 5 minutes.
3. You need to taste and adjust the seasoning accordingly. Add more salt, lemon juice or haleem masala powder as needed.
4. Also adjust the consistency of haleem by adding more water if you like it more thin. 
5. Now place the lid and slow cook for about 10 to 15 minutes and keep stirring in between.
6. Garnish with fried onion, sliced ginger and ghee.
7. Serve hot on its own.

Note:

1. If you feel haleem is too bland after cooking, add more haleem masala powder along with salt, lemon juice and green chilies.
2. If haleem is too strong then you need to add more boiled wheat. Just cook 1 cup broken wheat with salt and add it to your haleem. No need of soaking and grinding. 

You might also like other similar posts on my blog:

Mutton Haleem 

Lentil Rice & Chicken Porridge

Chinese Rice Porridge

Pizza Parcel Bake

Pizza parcel is nothing but a pizza in a different shape. By making it in this way makes it easier for packing as lunch box or for any picnic outings where open pizza could be a mess. I usually prepare it this way when I have left overs from the previous night pizza dinner and the quantity is very less to make a whole big pizza again. Enjoy it as a finger food or as evening snack with your guest. 

Ingredients

• Pizza dough
• Pizza sauce
• 1 cup grated mozzarella cheese
• Chopped capsicum
• Chopped tomatoes
• Cooked meat (left over chicken tikka pieces, boiled chicken, cooked mince etc)

For the pizza dough:

• 3 1/2 to 4 cups of plain flour (plus more for kneading)
• 1 tbsp sugar
• 1 tbsp instant dry yeast + 3 tbsp warm water
• 1 tsp salt
• 2 tbsp oil + more for greasing
• 1 and 1/2 cups of warm water (little less or more as required)

Method:

1. In a small bowl mix together sugar, yeast and warm water. Set aside for 10 minutes till it gets frothy and bubbly.
2. In a large bowl add the flour, salt, oil and yeast mixture. Combine everything slowly by adding water and until it forms a soft sticky dough. You can either use a stand mixer or mix by hand.
3. If the dough is too sticky and difficult to manage, add additional flour, 1 tbsp at a time until the dough comes to a solid form. Scrape the dough from the sides and turn it on to a lightly floured surface on a clean table.
4. Knead the dough for sometime in a stretching form, in order to build the gluten. The overall texture of the dough should be soft and not hard. In case if it sticks too much to the surface, sprinkle some dry flour and form into a smooth dough. 
5. Grease a large bowl with some oil and transfer the dough into it. Cover the bowl and keep it in a warm place to let it double in size. This will take about 1 hour or less.
6. Prepare the Pizza Sauce, cooked meat and chopped vegetables for topping.
7. Preheat the oven to 250 degrees C. 
8. Divide the dough into desired size. It could be small lemon size or little bigger.
9. Grease the baking tray with oil or butter and place the lemon size dough into the tray.
10. In the tray spread each part of dough into a small disc using your hand (circle shape). Spread the pizza sauce on one half of the disc. Keep few pieces of cooked meat (chicken, sausage, mince) some shredded vegetable and grated mozzarella cheese. Close the disc with other half to form into a semi circle or half moon.
11. Secure the edges tightly so that it does not open while baking. Brush some egg white or butter on top..
12. Bake for 10 to 15 minutes or till parcels are golden brown from top.  

For the Pizza Sauce:

• 5 medium size ripe tomatoes (roughly chopped)
• 6 cloves of garlic finely chopped
• 1 small onion finely chopped (optional)
• 1 green chili or fresh red chili finely chopped
• 1 tbsp oregano
• 1 tsp black pepper powder
• 1 tsp sugar
• 1 tsp salt ( according to taste)
• 1 tsp red chili powder ( optional)
• 1 tsp cumin powder
• 4 tbsp oil for cooking

Method:

1)  Place the chopped tomatoes into a mixer jar and pulse it for few seconds at a time to get a coarse mixture. We do not want to make a fine puree. 

2) Heat oil in a sauce pan and fry garlic till light brown, followed by onion and fresh chili. Fry till everything is soft and oil separates.

3) Add crushed tomatoes, salt, sugar, oregano and black pepper. Stir well and cook on high heat for 2 minutes and bring to a boil.

4) Once it starts to boil, lower the heat and add red chili powder and cumin powder and continue to cook on low flame till all the water evaporates. ( This will take about 15 to 20 minutes)

Step by step pictures

Method:

1)  In a small bowl mix together sugar, yeast and warm water. Set aside for 10 minutes till it gets frothy and bubbly.

2)  In a large bowl add the flour, salt, oil and yeast mixture. Combine everything slowly by adding water and until it forms a soft sticky dough. You can either use a stand mixer or mix by hand.

3) If the dough is too sticky and difficult to manage, add additional flour, 1 tbsp at a time until the dough comes to a solid form. Scrape the dough from the sides and turn it on to a lightly floured surface on a clean table. 

4)  Knead the dough for sometime in a stretching form, in order to build the gluten. The overall texture of the dough should be soft and not hard. In case if it sticks too much to the surface, sprinkle some dry flour and form into a smooth dough. 

5)  Grease a large bowl with some oil and transfer the dough into it. Cover the bowl and keep it in a warm place to let it double in size. This will take about 1 hour or less.

For the Pizza Sauce:

• 5 medium size ripe tomatoes (roughly chopped)
• 6 cloves of garlic finely chopped
• 1 small onion finely chopped (optional)
• 1 green chili or fresh red chili finely chopped
• 1 tbsp oregano
• 1 tsp black pepper powder
• 1 tsp sugar
• 1 tsp salt ( according to taste)
• 1 tsp red chili powder ( optional)
• 1 tsp cumin powder
• 4 tbsp oil for cooking

Method:

1)  Place the chopped tomatoes into a mixer jar and pulse it for few seconds at a time to get a coarse mixture. We do not want to make a fine puree.

2) Heat oil in a sauce pan and fry garlic till light brown, followed by onion and fresh chili. Fry till everything is soft and oil separates.

3) Add crushed tomatoes, salt, sugar, oregano and black pepper. Stir well and cook on high heat for 2 minutes and bring to a boil.

4) Once it starts to boil, lower the heat and add red chili powder and cumin powder and continue to cook on low flame till all the water evaporates. ( This will take about 15 to 20 minutes)

Adjaruli Khachapuri | Georgian Cheesy Flatbread

This is the first time that I get a chance to be a part of a challenge created by a food bloggers group on facebook. The members were assigned a common blog from where we can select any recipe of our choice and post it. And the blog happens to be Chefindisguise by a very hardworking and talented blogger Sawsan, orthodontist by profession with a strong passion for food. What I like about her and her blog is her simplicity in presenting the food and her stunning skills in food photography. Each recipe on her blog is a piece of art in itself, they all look fresh, crisp and full of life. After short listing loads of them, I decided to try Adjaruli Khachapuri which is a baked cheesy flat bread.

Adjaruli Khachapuri is part of Georgian cuisine and very similar to Turkish as well. This recipe resembles my previous post called Turkish Pide. Here I have prepared using cheese and zatar.

Ingredients:

• 1 1/2 cup plain flour ( + 1/2 cup more if needed)
• 1 tsp instant yeast
• 1/2 sugar
• 1 tsp salt
• 2/3 cup warm milk
• 1 egg
• 1 tsp white vinegar
• 1 tbsp olive oil
• 1 cup shredded feta cheese
• 1 cup grated mozzarella cheese

For the topping:

• Sliced tomatoes
• sliced olives
• Chopped mint leaves
• Dried basil or dried oregano
• Melted butter to brush over the bread

Method:

1. Combine yeast, sugar and 2/3 cup warm milk (not too hot or too cold) in a bowl and set aside till the yeast turns frothy or for about 10 minutes. 
2. In a stand mixer bowl attached with a dough hook - add plain flour, salt, oil and yeast mixture. Knead the mixture for about 5 to 10 minutes or until you get a smooth dough. You might require extra 1/2 cup plain flour. (you can also mix and knead the dough with hands)
3. Transfer to a lightly greased bowl, cover and set aside in a warm place until the dough doubles in size. (for 1 hour or less)
4. Preheat the oven to 250 degrees C.
5. Divide the dough into 4 parts and roll each part into a rectangle shape. Place the rolled rectangle sheets on a greased baking sheet.
6. Tightly roll the sides bringing them towards the center and forming a boat shape with the ends joined to each other.
7. Apply melted butter on the rolled sides with help of a brush or spoon.
8. Fill the boat shaped rolled out dough with desired amount of both the cheese and top with tomatoes, olives and mint leaves.
9. Finally drizzle them with dried herbs and olive oil.
10. Place the baking tray in the center of the oven and bake for 10 to 15 minutes or till the cheese melts and sides turn golden brown.
11. Serve hot.

Note: The other flatbread in the picture is stuffed with zatar, jalapenos and tomato.

An InLinkz Link-up

Dal Kheema | Meat Mince & Lentils Curry

This dish is a combination of meat and lentils. I personally prefer Urad dal (black gram lentil) with meat because of its creamy and soft texture. It happens to be an ideal curry to have with parathas as breakfast or dinner. I am not trying to exaggerate in any ways when I say that it is one of the easiest and quick recipes which makes it so phenomenal. There is no need of cooking lentils and meat separately, as everything gets cooked in one single pot. The cooking time of the meat and lentils is almost the same.


Serves: 4
Cooking time: 30 to 40 minutes.


Ingredients:

• 500 gm mutton mince (chicken or beef can be used)
• 1 cup Urad Dal (wash and soaked for 15 minutes)
• 1 cup finely chopped onion
• 1 tbsp ginger & garlic paste
• 2 tbsp yogurt
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala powder
• 1 tsp shahi jeera (caraway seeds)
• 2 green chilies chopped
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 1 tbsp lemon juice
• Salt
• 4 tbsp cooking oil

Method:

1. Wash and soak urad dal for 15 minutes or till it has to be added to mince.
2. Heat oil in a sauce pan and add 1 tsp shahi jeera, 1 cup chopped onion and 2 green chilies. Fry till onion becomes soft and pink.
3. Then add 1 tbsp ginger garlic paste, 1 tbsp red chili powder, 1 tbsp coriander powder, 1/4 tsp turmeric powder and 1 tsp cumin powder. Saute well for 2 to 3 minutes on low flame. Or till the raw smell disappears.
4. Add mince and stir well till it is well combined with spices. Now add 2 tbsp whisked yogurt, mint leaves and salt. Place the lid and cook on medium low flame for 10 minutes.
5. Once the mince is half cooked, then add the soaked dal (without water). Mix well and add very little water only if needed. Place the lid again and cook for another 10 to 15 minutes or till dal is cooked. Do not add too much water and overcook as we want the lentils to be firm and not mushy. 
6. Finally add 1/2 tsp garam masala powder, lemon juice and chopped coriander leaves. Cook for a minute and serve hot with parathas.

You might also like other mince recipes on blog:

Baked Marrow & Mince Stuffing

Mince & Cheese Bread Roll Ups 

Chili Seekh Kabab 

Kheema Paratha 

Multi purpose Mince stuffing

Dal Panchratan | Lentils Curry

Dal Panchratan is a popular dish in most of the Indian restaurants. 'Panchratan' means five jewels, and here five jewels represents five different kinds of lentils. The idea is to prepare a curry using these five kinds of lentils. It is very essential that you need to have an equal proportion of these. The method of preparing remains the same as any other dal tadka recipes.



Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes


Ingredients:

• 1/4 cup toor dal (split pigeon peas)
• 1/4 cup chana dal (split chickpeas)
• 1/4 cup moong dal (split green gram)
• 1/4 cup masoor dal (split brown lentils)
• 1/4 cup urad dal (black gram lentil)
• 1 cup finely chopped onion
• 1 cup finely chopped tomato
• 1 tsp whole cumin
• 2 tsp ginger & garlic paste
• 2 green chilies chopped
• 1/4 cup chopped mint leaves
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 1 tbsp lemon juice
• 1/4 tsp garam masala powder
• Salt
• 1/4 cup chopped coriander leaves
• chopped ginger for garnish
• 1 tbsp ghee (clarified butter)
• 4 tbsp cooking oil

Method:

1. Wash and boil the lentils with salt and few drops of cooking oil in a pressure cooker by adding enough of water (3 to 4 cups approx).
2. Heat oil in a sauce pan and add whole cumin, fry till it sizzles and turns slightly dark in color.
3. Add chopped onion and saute till soft, followed by 2 tsp ginger garlic paste, 2 tsp red chili powder, 2 tsp coriander powder, 1 tsp cumin powder and 1/4 tsp turmeric powder. Fry for sometime on low heat till the raw smell disappears. Add few drops of water if spices stick to the saucepan.
4. Now add chopped tomatoes, green chilies and mint leaves. Fry till tomatoes are cooked and oil starts to separate from the masala.
5. Add the boiled lentils along with its water and stir well so that the spices are well combined with lentils.
6. Finally add lemon juice, garam masala powder, chopped coriander and salt if needed.
7. Stir well, cover and cook on low flame for 20 minutes. Keep stirring in between to avoid the lentils from sticking to the pan.
8. Serve hot by pouring some ghee (clarified butter) and chopped ginger.  

Step by step pictures

You might also like my other dal recipes on the blog:

Chana Dal Masala 

Dal Makhani

Dhaba Style Dal Fry

Dal Palak

Masoor Masala

Moong Curry