Plum cake

Ingredients:

• 112.5 gms Raisins
• 112.5 gms Seedless dates
• 5 gms Dessicated coconut
• 12 gms Dehydrated Dry Mix
• 50 ml Hot water
• 1/4 tsp Cinnamon powder
• 1/4 tsp Nutmeg powder
• 1/4 tsp Elachi powder (cardamom)
• 1/2 tsp Fresh ginger, grated

• 120 gms Maida / All purpose flour
• 3/4 tsp Baking powder
• 112.5 gms Butter (Room Temperature)
• 120 gms Sugar
• 3 Eggs
• 3/4 tsp Salt

• 30 gms Sugar for caramel
• 1/2 Tbsp water
• 1/4 Cup Hot water

• 2 Tbsp Chopped Nuts
• 2 Tbsp Dried plums

Method :

Dry Fruits Mixture preparation :

• Break dates into pieces and add it in a bowl.
• Add raisins followed by dehyderated dry mix and spices (cinnamon powder, Elachi powder, Desiccated coconut, Nutmeg powder and Ginger)
• Add hot water, mix well and soak it for 3-4 hours.

Caramel Preparation :

• Place sugar in a sauce pan and add 1/2 tbsp water.
• Turn the flame to high and place the sauce pan and let it boil.
• Do not stir the sugar, as it starts melts and caramelizes, swirl the pan twice or thrice.
• When caramel forms, remove from the flame and add 1/4 Cup of Hot water and stir immediately to dissolve the caramel.
• Cool and Keep aside.

Cake Preparation :

• Sift All purpose flour and Baking powder together.
• In a mixer, beat sugar and butter, until light and fluffy.
• Add eggs one by one and mix well.
• Pour in ½ of the caramel syrup and salt, mix to combine.
• Now add the flour-baking powder mix and beat very gently on low speed (Just to combine).
• Add the soaked dates mixture and gently combine on low speed.
• Transfer the mixture into a greased round cake pan and cover it up with nuts and sliced plums.
• Bake it for 30-40 minutes in a pre-heated oven at 180 degree C or until a toothpick comes out clean.
• Allow cake to cool a little in a tin and then prick it with a tooth pick.
• Pour the rest of the caramel over them.
• Completely cool the cake and turn out of the pan.
• Store it in an air-tight container.

Notes :

• Actual recipe calls for dehydrated dry mix but I omitted due to unavailability.
• Baking temperature depends upon oven so bake till the toothpick comes clean.
• Dry fruits can also be soaked for an hour but to get flavorful cake, increase the soaking time or soak it for over night and it can also be refrigerated.
• Mix well and cover it with cling foil before refrigeration.
• The caramel sauce should not be hot while adding to the cake mixture so prepare an hour before and cool it completely.

Dust the cake with powdered sugar and cut into slices. Serve with hot tea or Coffee.

Sending this recipe to "Love2Bake" by Spicy Treats.

Strawberry Kesari

Few recipe brings us nostalgic memories, likewise "Kesari" is one of them for me. My cousin's birthday are usually celebrated with kesari cake during auspicious days when eggs are not included. Kesari cake is not related to any kind of baking, it is just prepared and shaped into cake using moulds and decorated with tutti fruity and cherries. Interesting right ? :)

Kesari is a Traditional south Indian recipe which is usually prepared in all special occasions and festivals. Very simple and easy to prepare recipe.

And coming to my today's recipe, It's a very special sweet prepared few days back for our cute and lovely blogger friend "Priya Ranjit" from cooklikepriya.com as our pink themed virtual treat. Sorry priya for posting it little delayed in my blog. Hope you had a great day :)

Here is my special recipe....

Ingredients :

• Strawberries 10 pieces, finely chopped
• 1/2 Cup Rawa (Semolina)
• 1 Cup Sugar 
• 1/2 Tbsp Ghee for roasting Rawa
• 2 Tbsp Ghee
• 1 Elachi crushed
• 10- 15 Raisins
• 10 Cashews, broken into pieces
• 2 Cups Water
• A drop of pink color

Method :

• Heat 1/2 tbsp ghee in a pan and roast Rawa for a minute.

• Remove and keep aside.

• Add the remaining ghee in a same pan and add raisins followed by cashew nuts and crushed elachi.

• Fry it in a low flame for a minute, remove and keep aside.

• Add the chopped strawberries in a same pan filled with ghee and saute for couple of minutes or until the strawberries gets soften.

• Now add the measured water and let it boil.

• Add a drop of pink colored essence and the roasted Rawa. (Keep stirring while adding rawa to avoid lump formation)

• Simmer and cook for 5 minutes or until the mixture becomes dry.

• Now add the measured sugar and mix well.

• Cook for another 5 minutes in a low flame and add the roasted nuts and raisins.

• Mix well and serve hot.

Note : 

• Strawberry has a tangy taste in India so I added 1 cup sugar to this recipe. You can adjust according to your taste bud.
• You can also add strawberry pulp instead of chopped ones.
• I had added pink color essence only to get the pink color for the themed party but you can omit it.

Malai Kofta

Malai kofta is a rich cream based gravy served with fried paneer dumplings. It is a very popular North Indian side dish which is served with Indian breads like Phulka, Roti and Naan. It can also be served with plain rice, saffron rice and Jeera Rice. Have tasted these delicious and creamy side dish in Restaurants but never tried. 
Luckily, got a chance to try these finger licking Mughlai dish from SNC challenge. Thanks to Nupur for sharing such a delicious rich gravy. It tasted like restaurant made and everyone in my family,enjoyed their meal and loved it so much. 

Recipe Source : http://www.ukrasoi.com/2014/02/malayi-kofta-and-visit-to-taj-mahal.html


Ingredients :

For Koftas :

• 100 gms Paneer, Grated
• 2 Potatoes, Medium size
• 1 Tbsp Milk powder
• 1/4 tsp Red Chilli powder
• 1 Tbsp Corn Flour
• 1/4 tsp Garam masala
• Salt to taste
• Oil for frying 
• 2 Tbsp Corn flour for dusting

For Gravy :

• 1 Bay leaf
• 1 inch Cinnamon
• 2 Elachi
• 2 Cloves
• 2 Onions, medium size, finely chopped
• 2 Cup Tomato Puree
• 2 Tsp Ginger garlic paste
• 1/4 Cup Cashew paste
• 3/4 Cup Fresh cream
• 1/4 Tsp Turmeric powder
• 1 Tsp Red chilli powder
• 1/4 Tsp Garam masala 
• 2 Cups water
• 1 Tsp Kasuri methi / Fenugreek leaves
• Salt to taste
• 1 Tbsp paneer, grated for garnishing
• 1 Tbsp Cream, for garnishing
• Handful of Coriander leaves, chopped for garnishing

Method :

For Kofta :

• Mix all the ingredients given in the ingredients list in a large bowl and mix well.

• Make 8-10 medium sized balls and keep aside.

• Heat oil in a pan and meanwhile take 2 tbsp corn flour on a plate.

• Roll the koftas on the flour and deep fry them in batches.

• Remove, drain the excess oil using kitchen towel and keep aside.

For Gravy :

• Heat oil in a pan and add all the whole spices (cinnamon, Elachi, bay leaf and cloves) and fry till the oil becomes fragrant.

• Add ginger garlic paste and fry them for half a minute. 

• Add the chopped onions and fry till it gets light brown color.

• Remove from the flame, cool and grind it coarsely.

• Add the ground mixture to the pan and fry it for a minute.

• Now add the tomato puree and cook for 4-5 minutes.

• Add all the spice powders (Turmeric powder, Red chilli powder and Garam masala powder ) and salt, mix well.

• Cook the mixture for 10 minutes in a medium flame or till the oil separates from the gravy.

• Add cashew paste and water at this stage and bring it to boil.

• Simmer and cook it for another 10 minutes or till the gravy begins to thicken.

• Now gradually add the cream by stirring the gravy and simmer for 3 minutes.

• Add crushed Kasuri methi leaves and cook for a minute.

• Switch off the flame and garnish with coriander leaves.

To Assemble and Serve :

• Heat gravy for few minutes and then transfer it to serving dish.

• Arrange the koftas in gravy and top it with finely chopped coriander leaves, grated paneer and cream.

Serving Options :

Serve hot with Indian breads and Rice.

Sending this recipe to SNC Challenge - February Month 2014.

Bread Sticks

Yummy and crunchy bread sticks flavored with oregano is a perfect evening snack to munch with hot tea and also kids friendly recipe. Feeling very happy to be part of "Taste and Create" group after a long break.This time I was paired with a famous blogger Padmajha PJ from www.seduceyourtastebuds.blogspot.in.She has an amazing blog with loads of delicious recipes and especially I loved her baking recipes. Thank you padma for these flavored bread sticks. 

Recipe Source : http://seduceyourtastebuds.blogspot.in/2014/02/bread-sticks-we-knead-to-bake.html

My so far "Taste and Create" recipes....

• Crunchy Chocolate Cups
• Curry Chicken Rice
• Eggless Pancake
• Chicken Vegetable and Rice curry

Ingredients :

• 1 Cup All purpose flour / Maida
• 1/2 Cup Wheat flour
• 1 Tsp Active dry yeast
• 3/4 Cup Luke warm water
• 1 1/2 Tbsp Olive oil
• 1/2 Tsp Sugar
• 1 Tbsp Olive Oil for brushing the dough
• 1/2 Tbsp Olive Oil for greasing the pan / Baking tray
• 1 Tsp Oregano

Method :

• Add sugar and yeast in a Lukewarm water and mix well.
• Keep aside for 10 minutes or until it turns frothy.
• Add All purpose flour and wheat flour in a bowl and slowly add the yeast mixture.
• Add 1 1/2 tbsp Olive oil o the flour and knead well to a soft and smooth dough.
• Grease baking tray or pan with 1/2 tbsp oil, spread the dough on the tray and score rectangles with a sharp knife and cover it with a cling foil 
• or damp cloth.
• Set aside till it is puffy ( For me it took 2 Hours).
• Brush 1 Tbsp Olive oil on the dough, sprinkle oregano over it and press gently.
• Bake it in a pre-heated oven at 200 degree C for 15 minutes or till the top is brown.
• Remove from the oven and cool it in a cooling rack.
• Once it is cool, break into pieces along the scored line and again arrange on a baking tray.
• Bake it for another 5- 15 minutes.

Note : Baking time for the second time baking depends on the crispiness you 
prefer. I baked it for 15 minutes to get more crunchy.

Serving Options :

Serve with Mayo Sweet Red chilli sauce and Tomato sauce.

Faluche Du Nord

Faluche is a traditional bread in the Nord- Northern region of France. It is usually flat in shape and soft with white crust on top which is used for making sandwiches. It can also be served with butter and Jam or Nutella.
Learned this recipe from Jan month Home Bakers Challenge  but got an opportunity to try these yummy breads only yesterday. All these days, I never knew that adding only salt to the yeast, slow downs the process. I was worried when the dough did not rise in an expected time but after reading few reviews about yeast, I waited for another couple of hours and it worked perfectly. So approx. it took 4 hours for my dough to rise and patience is more important while working with yeast :)

Ingredients:

• 2+1/4 cups All purpose flour
• 1/2 cup Water
• 1/2 tsp Salt
• 1 tsp Active Dry yeast
• 2 tbsp Olive oil
• Extra flour for dusting & rolling
• 1 tsp Oil (for brushing the top)

Method :

• Mix yeast and salt in a Luke warm water and keep it aside for 5-7 minutes or until it turns frothy.

• Add flour in a large bowl and add the yeast mixture slowly along with olive oil.

• Knead everything to a smooth and soft dough.

• Transfer the dough to a greased bowl and let it sit it for 1 and 1/2 hours.

• Remove the dough, sprinkle some flour in a working surface and roll the dough as a large disc with enough thickness.

• Using round shaped cutter, cut and make round shaped discs.

• Place it in a flour dusted baking sheet and let it set for another hour (1 hr).

• Pre-heat oven at 180 degree C.

• Brush the top of faluche with the olive oil.

• Sprinkle some flour on the top and bake it for 10-15 minutes.

• Remove from the oven and serve.

Serving Options:

Serve with Butter, Jam or Nutella.

Note :
Faluche should have white crust so do not bake it for long time.

Linking this recipe with "Love2Bake" by Spicy Treats.