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.

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

Grilled Cheese Sandwich

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Ingredients:

• 1 cup grated cheddar cheese
• 1 small onion finely chopped
• 1 tomato finely chopped
• 1 small capsicum finely chopped
• 1/4 cup finely chopped spring onion
• Green chilies chopped
• 2 tbsp chili sauce
• Mayonnaise as required
• Butter as required
• 6 bread slices

Method:

1. In a bowl combine together cheese, onion, tomato, capsicum, spring onion, green chilies and chili sauce. Mix well and set aside.
2. Spread some mayonnaise on each slice of the bread.
3. Spread the cheese mixture on a slice of the bread and place the other slice on top to complete the sandwich.
4. Apply some butter on the slices from outside and keep it on a hot grill pan or any non stick pan.
5. Toast the sandwich on both sides till crispy and serve hot.

Variations:

You can also add ingredients like boiled and shredded chicken, boiled and chopped egg, or any of your favorite vegetables. 

Banana Buns

Again I have come up with yet another Mangalorean speciality. You will find this dish on every menu card in a Mangalorean Restaurants which is normally served as breakfast.

The secret to this recipe is the extra ripeness of the bananas. If you want good results, then you need to set aside 2 or 3 large size bananas aside till they go black from outside and still firm and sweet from inside. But only disadvantage of this dish is, that it is deep fried. But there is no harm if you get to indulge in such a thing once in a while.

There are other recipes for over ripe bananas which are not deep fried, like you can check my recipes of Banana Bread and Chocolate Chip Banana Muffins.



Serving Size: 15 to 20 Buns
Preparation & Standing Time: 5 hours
Cooking Time: 30 minutes (approx for rolling & frying)

Ingredients:

• 3 ripe bananas
• 1/2 cup yogurt
• 1/2 cup sugar (or 1/2 cup grated jaggery)
• 1/2 tsp cumin seeds
• 1 tsp baking soda
• 1 tsp salt
• 4 cups plain flour (Approx - little more or little less)
• 3 tbsp of ghee or melted butter

Method:

1. In a blender jar, blend together - mashed bananas, yogurt, sugar and cumin seeds to a smooth mixture. ( The consistency of this mixture will be like a smoothie)
2. Mix together - plain flour, baking soda and salt separately.
3. Take a large mixing bowl and pour the banana mixture into it. Add plain flour mixture little at a time along with melted butter and make a smooth soft dough. (Add 1 cup flour at a time...mix and then add another cup...and so on. You might need a little more flour than what is mentioned or may be little less)
4. Keep the dough at room temperature for 4 to 5 hours. (more than that, you need to store it in the refrigerator)
5. Heat 5 cups of cooking oil in a deep sauce pan (kadhai).
6. Divide the dough into small lemon size balls.
7. With help of a rolling pin (bhelan) roll out each part into a small disc (like puri) but by using only oil.
8. Deep fry the buns in medium hot oil for 1 minute on each side or till they are fully puffed up.
9. Serve the buns with cheese spread or fresh cream.

Paneer and Capsicum Paratha

All are familiar with the recipe of Paneer Paratha, but just to overcome the blandness of paneer, I decided to add some finely chopped capsicum. What I like about this paratha is that the stuffing needs no cooking on the stove. It can be made in a bowl, unlike my previous recipe of Aloo Paratha, where we need to cook the potato stuffing, cool it and then make the paratha.

If you have Paneer in your refrigerator, then this paratha can be a quick fix in case if you unexpected guest, a quick dinner or even an easy option for a lunch box.

Serving Size: Makes 5 Parathas

Preparation Time: 30 minutes 

Ingredients:

For the dough: (combine all ingredients to make a smooth soft dough)

• 2 cups wheat flour
• 1 tbsp oil
• Salt to taste
• Water as required to make the dough.

For the Paneer stuffing:

• 300 gm grated paneer
• 1 medium size capsicum finely chopped
• 1 tsp grated garlic
• 1 green chili finely chopped
• 1 tsp red chili powder
• 1/2 tsp cumin powder
• 1/2 tsp amchur powder (dry mango powder)
• 1/2 cup chopped coriander leaves
• 3/4 cup grated cheddar cheese (optional)
• Salt

To make paratha:

• Divide the dough into small lemon size balls.
• Roll out each ball to a thin and medium size roti. Place the Paneer stuffing in the center and spread it evenly.
• Roll out a another similar size roti and place it over the paneer stuffing. Press the edges to seal.
• Gently place the paratha on pan and roast on both sides by adding few drops of cooking oil.

Red Velvet Vegetable Cutlet Roll

To make the roll, take a roti or tortilla and spread some spoon ful of mint chutney over it.  Keep 1 or 2 vegetable cutlets along with cheese slices and fresh vegetable of your choice (lettuce, tomatoes, sliced onion etc). Roll it over and toast the roll on a hot pan with few drops of oil. Serve hot.

To make cutlets

Ingredients:

• 2 cups boiled & grated potatoes
• 1 cup steamed & grated beetroot
• 1/2 cup steamed & grated carrot
• 1 cup bread crumbs
• 300 gms cheese triangles / grated cheddar cheese (optional)
• 3 tbsp plain flour mixed with 9 tbsp of water (or more)
• 1 slice of bread
• 1 tsp chopped green chilies
• 1 tbsp grated ginger
• 1 tbsp grated garlic
• 2 tsp red chili powder
• 1 & 1/2 tsp roasted cumin powder
• 2 tsp amchoor powder
•  1/4 tsp turmeric powder
• 1/4 tsp garam masala powder
• Salt
• Cooking oil

Preparation:

• Boil potatoes with skin. Peel and grate.
• Steam carrots and beetroot, grate and set aside.
• Mix plain flour with water to make a thin water like consistency.
• Keep bread crumbs and cheese ready.
• Chop 1 green chili, finely grate ginger and garlic.
• This cutlet can be made without cheese too.

Method:

1. In a large bowl, add grated potatoes, carrots and beetroot along with all spice powders, salt, green chilies, garlic and ginger.
2. In a small bowl soak bread slice in water, then squeeze out all the water and add the soaked bread to potato mixture. Mix everything well. Taste and adjust the seasoning.
3. Take a tbsp of cutlet mixture and shape it into a ball, flatten it and stuff it with a piece of cheese cube. Dip the cutlet into flour mixture and then into bread crumbs and give it a nice shape.
4. Heat few drops of oil in a non stick pan. Shallow fry the cutlets on low to medium flame on both sides till golden brown.
5. Serve hot with any sauce of your choice.

Note: 

• In case if the cutlet mixture becomes too soft and watery then add some bread crumbs.
• If it becomes too spicy or salty then add more boiled potato.
• Cheese stuffing is optional and can be opted out.

How to make plain wraps

Ingredients:

• 3 cups plain flour (Maida) *you can also use whole wheat flour
• 3 tbsp cooking oil
• 1 tsp salt
• Enough of water to make a soft dough (approx 1 cup to 1 1/2 cup)

Method:

1. Combine flour, oil and salt in a large mixing bowl. 
2. Add water and make a smooth and soft dough.
3. Keep the dough covered for 30 minutes.
4. Divide the dough into small lemon size balls.
5. Flatten the balls and roll into medium size rotis.
6. Heat a non stick pan and cook the rotis on both sides.

Mint Chutney

For mint chutney: (grind together)

• 1 tsp grated garlic
• 1 tsp grated ginger
• 2 green chillies
• 1 tsp lemon juice
• Salt
• 1 cup mint leaves
• 1 cup green coriander
• 1 slice of bread soaked in water

Paneer Kathi Roll | Cottage Cheese & Mint Chutney Wrap

Kathi Roll as we all know are yet another popular street food in India. What I like about these rolls is that they are so versatile that you can stuff any dry sauteed preparation combined with some crunchy salad and a complete meal is ready to devour.

Talking about its versatility, it can be a breakfast, lunch as well as a dinner. And not to forget, an ideal lunch box treat which I am sure everyone will like.

Another reason to make these full meal roll is that it can be made in a jiffy. As we all know paneer doesnt need much time to get cooked, except for all the chopping you need to do. To make things even more faster, you can use the store bought ready to eat tortillas or frozen parathas. To keep the recipe easy and quick, I always make it a point to make a mint chutney once in a week and store it in an air tight container. And trust me the chutney will not last for more than a week. Life becomes easier when you can make a quick sandwich, chat or just use it as a dip for you evening snacks.

You may like some of my recipes where I use this chutney very often.

 Aloo Chana Chaat

 Grilled Paneer Sandwich

How to make plain wraps

Ingredients:

• 3 cups plain flour (Maida) *you can also use whole wheat flour
• 3 tbsp cooking oil
• 1 tsp salt
• Enough of water to make a soft dough (approx 1 cup to 1 1/2 cup)

Method

1. Combine flour, oil and salt in a large mixing bowl. 
2. Add water and make a smooth and soft dough.
3. Keep the dough covered for 30 minutes.
4. Divide the dough into small lemon size balls.
5. Flatten the balls and roll into medium size rotis.
6. Heat a non stick pan and cook the rotis on both sides.

Mint Chutney

For mint chutney: (grind together)

• 1 tsp grated garlic
• 1 tsp grated ginger
• 2 green chillies
• 1 tsp lemon juice
• Salt
• 1 cup mint leaves
• 1 cup green coriander
• 1 slice of bread soaked in water

How to make Paneer Masala

Ingredients:

• 300 gms Paneer cut into cubes
• 1 tsp ginger & garlic paste (or grated ginger & garlic)
• 1 medium size onion chopped
• 2 green chilies finely chopped
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/4 tsp garam masala powder
• 1 tbsp lemon juice
• 2 tbsp chopped coriander leaves
• Salt
• 4 tbsp cooking oil / butter

Method:

1. Heat oil in a pan. Add 1 tsp cumin seeds and when they change color add chopped onion.
2. Saute till onion turns soft and pink.
3. Add 1 tsp ginger & garlic paste, green chilies, 1 tsp red chili powder, 1 tsp coriander powder and1/4 tsp garam masala powder. Fry on low flame for 2 to 3 minutes or till all the spices are well cooked and raw smell disappears. Add few drops of water if needed.
4. Now add lemon juice, garam masala powder, salt and cook for one more minute.
5. Finally add paneer pieces and stir gently so as to coat it well with all the spices.
6. Place the lid and cook for 2 minutes on low flame.
7. Remove from heat and set aside, but keep warm.

To make Kathi Roll

Take a wrap/roti/tortilla, place a big spoonful of cooked paneer masala, any of your choice chopped raw vegetables (capsicum, tomato, cabbage, grated carrot etc...) and finally mint chutney. Roll it and serve warm or cold.