Saturday, August 13, 2011

Eggless Chunky Pineapple-Cardamom Cake

I Love Pineapples, so when i saw this cake @ Jyoti's i wanted to try immediately. Loved the taste of chunky pineapples hidden inside the cake!!!! I have replaced half the amount of AP flour with Wheat flour and also got only 1/2 cup of juice from the can.  
Source : here
Ingredients
3/4 Cup All Purpose Flour.
3/4 Cup Wheat Flour
1/4 cup butter,soft at room temperature.
3/4 cup condensed milk.
1/2 can pineapple Chunks
1/2 cup of pineapple juice (from the pineapple can).
1 tsp baking powder.
1/2 tsp baking soda.
3 cardamom pod seeds powdered finely.

Method
  • Preheat the oven to 180C and Grease a round cake tin with butter or line it with parchment paper.
  • In a Bowl, Mix Butter and Condensed Milk together until smooth and creamy.
  • In a separate bowl Sift together AP flour,Wheat flour, baking powder, baking soda and powdered cardamom.
  • Add the dry mixture to the wet mixture little by little, Keep stirring all the time.Add the pineapple juice little by little and whisk till it is mixed properly. Fold in the Pineapple Chunks into the mixture.
  • Pour the cake batter into the prepared tin. Bake the cake at 180C  for 20mins.Reduce the temperature to 160C and bake for another 20-25 mins or until it passes the toothpick test.
  • Take it out of the Oven, Let it cool for 5 minutes. Invert it on to a Wire Rack. Serve it Warm!!!
Note
Baking time differs from Oven to Oven. So, Please check the settings of your Oven.

Wednesday, August 03, 2011

Oats and Besan Kheer/Payasam for Blog Hop Wednesday

 Blog Hop Wednesday, New Event Kick-Started by Radhika of Tickling Palates.A Group of 40 Bloggers (could be even more) are paired together every week to try out recipes from their partner's blog!!!! I m sure, we will get to know more blogger's and get introduced to different recipes and much more than that!!!! A Big applause to Radhika, for taking so much pain (read interest) and Planning!!!! 
This week, i m paired with Nupur Mehra of UK Rasoi, a Budding Blogger from London!!! I tried her Oats and Besan Kheer!!!  A healthy recipe, will be liked by kids too!! 
I have tweaked the recipe a bit for my convenience/liking, So, Please follow the link above for the Original Recipe
Ingredients
500ml Milk
1/2 Cup Oats
1/4 Cup Besan
1/4 Cup Almonds, Chopped
1/2 Cup Sugar
Ghee for roasting the ingredients
Cardamom Crushed for flavor

Method
  • Boil Milk and let it Cool for some time. Heat a pan with little ghee, Roast the Almonds. 
  • Then add oats to the same pan and roast for a minute or two. Spread it on a plate, let it cool.
  • In the same pan, add a tsp of Ghee and roast the gram flour/besan, till a nice aroma arises. Spread it on a plate, and let it cool. 
  • Keep some Roasted almonds for  garnishing, take the rest in a mixer and powder it along with the roasted oats.
  • Take half the milk in a heavy-bottom pan and heat it in a low flame. Add the Oats-Almond Powder to the milk and Keep Stirring, so that it doesn't get burnt @ the bottom. The Milk should not be boiling while adding the powder, or else lumps will form!!! Let it cook in a slow flame for 5-10 minutes. The Mixture will begin to thicken. Switch off the flame.
  •  Take the rest of the Milk , Mix it well with Besan/Gram Flour. Cook the Besan Milk on a slow flame.
  • Add the Oats-Milk to this Besan Milk. Add Sugar and Stir well. Let it cook in a simmer flame for another 8-10 minutes. Add Crushed Cardamom and Put off the flame. Garnish with roasted almonds.
  • Serve Warm. 
This Kheer can be had as a breakfast porridge or as a light dessert too!!! We had it as a Dessert after Lunch!!! This Kheer can be served Chill, But my people, preferred it Warm!!!!

Notes
  1. Take care, while roasting the ingredients, a slight distraction can burn them!!!
  2. While Mixing besan with milk,though nupur has told it can be added straight after roasting the besan to the same pan, i had a small doubt of lumps, so i preferred to cool the besan and then mix it with milk, then take to the flame again. 
  3. I would recommend using boiled milk, coz  i have had some bad experience using fresh milk curdling, when used directly to make kheer. At the end, this is my personal experience. 
Check out what other bloggers are cooking for this Blog Hop Wednesday!!!

Monday, August 01, 2011

Eggless Orange Cake

Its been long, since i posted a Cake Recipe. I saw this cake @ Raks Kitchen.It was Love @ First Sight :)!!!!!  I had some oranges @ home, so tried the cake the same day. Came out great.  
Its my bestie's Birthday Tomorrow!!! Here Rem, its for you!!! Happy Birthday Girl!!!! Have a Wonderful Day!!!!


I have made small changes to the Original Recipe.  Please Catch the Link for the Recipe

Ingredients
1 Cup Plain flour/Maida
1/4 Cup Wheat Flour
1 Cup Condensed milk
1/2 Cup Softened Butter
1/2 Cup Orange juice (Juice from two Mandarine Oranges)
1/4 tsp Orange zest
1 tsp Baking powder
1/2 tsp Baking soda
1 tsp Vanilla essence


Method
  • Pre-heat the oven to 180C. Sift together flour,baking powder,baking soda. 
  • If using fresh orange juice, prepare it now. I got 3/4 Cup of Juice from two Mandarin Oranges. Grate the Orange Peel for some Zest. 
  • Mix together condensed milk,orange juice, softened butter,vanilla essence.
  • Add the Wet ingredients to the Flour mixture. Mix well . Stir-in the Orange zest.
  • Grease a baking pan or line it with parchment paper.  I have used 8" round baking pan and lined with parchment paper. Pour the prepared batter in the prepared pan.
  • Bake it @ 180C for 10 minutes and reduce the temperature to 160C and bake for 20-25 minutes or until the toothpick inserted comes out clean.
  • Let it cool down for 5 minutes and then invert the cake over an wire rack and let it cool.
Note:
Bake Time differs from Oven to Oven, So Set it according to your Oven Settings. 
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