Orange Cake

I had whole box of oranges from Costco. Some of them were going bad and I had to do something about it. My sister said that she made orange cake last month for her husband's birthday. Inspired by her I searched for an easy recipe and found one on Food.com. This recipe is quick and easy to make. It is delicious without frosting too. This can be served at tea or as a dessert.

Indredients:

4 eggs
1 1/2 C sugar
1/2  C vegetable oil
2 C flour
4 tsp baking powder
1/2 tsp salt
1/2 C fresh orange juice
2 Tbs orange zest(from 1-2 oranges)
1 tsp vanilla

Method:
1. Preheat oven to 350oF. Grease and flour a tube/bundt pan.


2. Beat together the eggs and sugar in a stand mixer or with a had mixer until thick. Gradually beat in the oil.

3. Stir in the flour, baking powder and salt. Then add orange juice. Beat until smooth. Then mix in the zest and vanilla.

4. Pour batter into prepared pan, and bake for 45 minutes, or until tooth pick instered into the cake comes out clean.





5. Allow the cake to cool in pan for 10 minutes. Turn the cake onto a cooling rack to cool completly.




6. Drizzle with orange glaze if desired.

Note:
Loaf pan can be used instead of bundt pan. 

Stuffed Mushroom

Not all vegetarians like mushroom coz of its texture after it is cooked. It doesn't become too soft like other vegetables. I discovered my love for it after I moved to America. We can get all kinds of fresh mushrooms here, in farmers market and Asian stores. I was introduced to stuffed mushroom by my colleague. I've been making them ever since. Portobella mushrooms large, brown and flat. They are very good for grilling. Baby Bella looks like button mushroom, they are brown in color.

Ingredients:

20 fairly large baby Bella mushrooms,cleaned, de- stemmed

1 onion, finely chopped

2-3 cloves garlic, minced

1/2 C bread crumbs(can be adjusted)

1 Tbsp dry parsley

1 tsp ground pepper

1/4 C grated Parmesan cheese

salt to taste

1 Tbsp olive oil

2 Tbsp cooking wine(sherry)

1. Scrape the inside of the mushroom and chop that and the stem from mushroom

2. Heat oil in a pan, saute garlic, onion and mushroom stem for 5 minutes. Add parsley and ground pepper. Stir in bread crumb. Mix well. Remove from heat. Mix in Parmesan cheese. Set aside.

3. Heat sherry in a broad pan Layer the mushroom in the pan once sherry boils. Cook for 5 minutes. Remove from the pan and set on a plate face down, so all liquid drains from mushroom.

4. Spoon the filling into all mushrooms.

5. Pour the liquid left in the pan into a flat rectangle baking dish. Arrange mushroom in single layer. 

6. Bake at 375 F for 15 minutes or until tops of mushroom are golden brown. Serve hot.

Jeeraga Rasam

At the first sign of cold my kids ask me to make them the awesome smelling rasam. That is our special jeeraga rasam. It is so soothing and brings comfort when we have cold. The pepper clears the sinus. My daughter comes into the house with a huge grin whenever I make this dish. My daughter prefers it without garlic.

lemon size tamarind soaked in 1 cup of water
1/4 t turmeric powder
1 pinch asafoetida
1 t coriander seeds
1 t cumin seeds
1/2 t black pepper
2-3 dried red chili
1/2 t toor dal
2 pods garlic(optional)
1 small tomato
hand full fresh curry leaves
water
salt to taste

1. Strain tamarind pup. Add turmeric, salt and asafoetida; boil in a saucepan for 5-8 minutes or till tamarind smell leaves.
2. Meanwhile blend the remaining ingredients except water to a coarse paste.
3. Stir in the paste to the boiling tamarind water. Let it simmer for 3 minutes. Add 2 cups water. Heat till froth is formed. Remove from heat.
4. Temper mustard and curry leaves in ghee and garnish the rasam.
Serve as soup for appetizer or over hot rice.

Mirchi ka Salan

1 onion chopped

10 medium green chili(pickle kind),slit and blanched in salt water

1/4 cup tamarind water

1/4 t turmeric powder

salt to taste

1/2 t jaggery

bay leaf

For masala

small 1 inch piece cinnamon

1 clove

1 Tablespoon coriander seeds

1/2 t cumin seeds

1 Tablespoon roasted peanuts

2-3 red chili or as per taste

11/2 Tablespoon sesame seeds(dry roasted)

3 garlic flakes

2 Tablespoon fresh grated coconut

1. Roast cinnamon,clove,garlic, coriander seeds, cumin seeds and red chili in half teaspoon oil. Add coconut in the end. Grind this along with roasted peanuts and sesame seeds to a paste. Keep aside

2. Heat 1 tablespoon oil in a large pan. Saute onion, 1 teaspoon ginger-garlic paste until golden. Add turmeric powder. Drain blanched chili to the onion, reserving the water. Saute for 5 minutes. Pour reserved water and add salt to taste.

3. Stir in the masala paste. Add tamarind water. Cook on medium-low flame until oil separates. Add more water if required. Add jaggery.

Serve with biriyani.

7 Layer Mexican Dip

A definite hit at every party is a dip served with chips or veggies or crackers. with Super bowl fast approaching we all will be looking for winning recipes to bring to the party. I've been making this super Mexican Dip for years. Kids and adults love it and it disappears quickly. I layer beans, salsa, guacamole, sour cream and cheese.

Ingredients:

 15.5 ounce can of low sodium pink beans, rinsed and drained

 16 ounce jar of salsa

1 C home made guacamole

16 ounce jar of sour cream

8 ounce bag of grated Mexican cheese

small can of sliced black olives, rinsed and drained

1 spring onion, chopped

1-2 Tbs chopped fresh cilantro

taco seasoning

Method:

1. Microwave pink beans with some water and a tsp of taco seasoning. Mash the beans. Keep aside.

2. Spoon sour cream to a bowl. Stir some taco seasoning and mix well.

3 Take a 9x9 inch square pan, spread mashed beans on the bottom.

 Spoon salsa on top and spread evenly. Top it with a layer of guacamole, followed by a layer of sour cream

Next sprinkle sliced olives evenly. Top it with spring onion and cilantro. 

Finish by sprinkling shredded cheddar cheese or taco cheese.
Cover and keep chilled till serving.

Gobi 65

Cauliflower has been very expensive in the market this fall. It is such a versatile vegetable that can be used in many ways. I've seen chicken 65 on the menus in Indian restaurants and wanted to make cauliflower version of it. Last week I found cauliflower in the farmers market and thought it would be nice to make Gobi 65 over the weekend. Browsing through the internet I found a recipe and decided to give it a try, but with a twist. Instead of frying the cauliflower, I baked it. Boy was it delicious!

Ingredients:
1 head cauliflower, broken into florets and blanched.
4 Tbs. all purpose flour
3 Tbs. corn flour
2-3 t. red chili paste
1 tsp ground peppercorn
2 tsp each of chopped curry leaves and cilantro
salt to taste
water as needed

Ingredients for seasoning:
1 Tbs. oil
2-3 green chili, slit
2 cloves garlic, chopped
1/2 tsp cumin seeds
few curry leaves
1 tsp red chili powder
1/4 tsp garam masala
2-3 Tbs yogurt
salt to taste

Method:

1. In a large bowl combine all the dry ingredients mentioned beneath cauliflower.

 Add enough water to make a thick paste or marinade for the the cauliflower.


2. Add cauliflower and coat well. Leave it for 30 minutes.
3. Preheat oven to 400 F. Spray a baking sheet with oil.

4. Arrange cauliflower on the prepared tray in a single layer. Spray with oil. Bake for 20 minutes or until golden brown. Gently turn the cauliflower florets and bake till the other side is golden brown. Remove from the oven.

5. Heat oil in a pan. Add cumin seeds.

As they splutter add slit chili, garlic and curry leaves and stir for 1 minute. Add chili powder, garam masala and salt. Stir in the yogurt.

Gently stir in the baked cauliflower for a minute. Remove from the stove. Serve warm garnished with a squirt of lemon juice.

Notes:
The original recipe calls for frying florets dipped in a thick batter of flour. Double frying before serving makes the vegetable really crunchy. It can be served dry or seasoned in yogurt.

Jangiri

My most favorite holiday is Diwali. Its the only festival where we don't have to wait for puja to eat!

I love this loud festival of lights and fireworks. Its been 20 years since I celebrated Diwali in India. I miss fervor of the holiday season, shopping for clothes, buying firecrackers, visiting friends and exchanging sweets. Most of all making delicacies with loved ones. Living outside India, I don't get the feel of any festival, mainly because our community is sporadic and we don't get off from work or school. I try to bring the festive mood in my house by making some special treats. My daughter likes limited Indian sweets. My son though, will eat anything. 

I kicked off this season with jangiri, my favorite sweet.  I love the crispy exterior and juicy interior.  I'll be mailing the sweets to my daughter tomorrow. Jangiri is a squiggly shaped fried dough dunked in sugar syrup. It is made from urad dal batter.

Ingredients:

1 Cup white urad dal

1 Tablespoon rice

1 1/2 Cups sugar

1/2 Cup water

Kesar color

few strands of saffron

2 tsps rose essence

Method:

1. Soak dal and rice together for 20 minutes.

2. Grind to smooth thick frothy batter using very little water.  Add kesar food color before removing from grinder. Keep aside.

3. Mix sugar and water in a heavy bottom pan and cook on medium heat, constantly stirring till half string consistency is attained. Stir in food color, crushed saffron and rose essence. Turn the stove off.

4. Meanwhile heat oil in a flat bottom pan. 

5. Fill a plastic condiment squeeze bottle with batter. snip the nozzle on top to make it wider.

6. Gently squeeze the bottle over the oil making a ring and squiggly rings around the base ring. It will look like a flower. Cook on both sides by turning gently. It should not be too crisp and make sure the color does not change. Remove jangiri from oil and place it in hot sugar syrup. Soak on both sides for a minute.

7. Remove from syrup and arrange on a flat plate.

8. Repeat the process with remaining batter.

Note:

For best results, batter should be smooth and thick. 

Oil should not be too hot.

If syrup crystallizes, add little water and heat till sugar dissolves.

Half string consistency:  Syrup should be sticky. When tested between 2 fingers, a thin string of 1/2 inch should form and break 

Stovetop Pizza

 Somebody had shared the YouTube video of how to make no bake pizza in under 15 minutes. Last week I tried this with my daughter. Boy was she happy. She just loved it. We made it in just 15 minutes and in a pan on the stove!

Ingredients:
1/2 Cup self rising flour
1/2 Cup all purpose flour
1 tsp. dry yeast
2/3 Cup warm water
1 pinch salt
1 tsp. honey
Pizza sauce
Shredded mozzarella cheese
Desired toppings

Method:
1. Mix flour and salt in a non-stick pan. Add yeast, water, and honey. Stir quickly to form dough.
2. Press and spread dough in the pan for base.
3. Evenly spread pizza sauce on the base.
4. Top with your favorite toppings.
5. Top with cheese.
6. Cover the pan with lid with vents closed and cook for 5 minutes on medium heat.
7. Open vents and cook for 10 minutes. Check for burning and reduce heat if needed.

8. Remove from pan. Slice and serve hot.

 

Paneer Tikka Kati Roll

Kati roll or Frankie is a popular Mumbai dish. It is a wrap filled with vegetables, paneer or meat and cooked on egg on the bottom.The wrap is then toasted on the skillet with butter and served with hot green chutney. My version is one without egg, filled with marinated vegetables and paneer tikka that was broiled and not fried.

Ingredients for roti:
1 cup all purpose flour
1/2 cup wheat flour
salt to taste
1 Tbsp. oil

Ingredients for paneer tikka and vegetable:
1 package paneer, sliced think, 2 inches long
1 tsp. chili powder
1/4 tsp. turmeric powder
1/2 tsp coriander powder
1/2 tsp amchur powder
salt to taste
1 tsp. grated ginger
1 tsp. grated garlic
water to make paste
1 onion, chopped
1/2 green pepper, chopped
1 tomato, chopped
1 Tbsp. oil

1 Green pepper, sliced
1 Onion, sliced
1 Cup sliced cabbage
lettuce
1/4 Cup vinegar
11/2 tsp. cumin powder
2 tsp. coriander powder
1 tsp. pomegranate powder
1 tsp. amchur powder(dried mango)
1/4 tsp. black pepper powder
1 pinch asafoetida
1/4 tsp. turmeric powder
salt to taste

Method for making roti:
1.In a large bowl, mix 1 Tbsp. oil and little salt to all purpose flour and wheat flour. Add enough water and knead to soft dough. Cover and keep aside for 10 minutes.
2. Make 10 baseball size balls from the dough. Using a rolling pin make thin round rotis.
3. Heat skillet to medium heat. Cook roti on both sides. Remove and set aside. Repeat process for all the roti.

Method for Paneer Tikka:
1. In a medium bowl mix the dry ingredients for paneer tikka and ginger garlic with just enough water to make marinade. Toss paneer slices and marinate for 20 minutes.

 3. Spread marinated paneer on a cookie sheet lined with foil. Spray with oil and broil for 10 minutes till paneer is slightly crisp.
4. Heat 1 Tbsp. oil in a pan to medium high. Add green chili, onion and pepper; saute for 5 minutes. Add tomato and cook for a few minutes. Mix broiled paneer and cook for a couple minutes. Remove from stove and set aside.

5. Take the sliced vegetables in a large bowl. Add vinegar and dry ingredients for kati roll masala(listed beneath sliced vegetables). Toss together and set aside.

How to Build Kati Roll:
1. Place one roti on a plate. Spread butter on the surface. Place some marinated vegetables in the center of the roti. Top with paneer tikka. Sprinkle with some kati roll masala.

2. Fold the bottom and then the bring the sides to wrap the stuffing. Stick a tooth pick to hold the wrap. Repeat process with all the rotis.

  3. Heat skillet to medium heat. Add butter to the skillet. Place 2 or 3 kati rolls with folded side up and cook and both sides till slightly crisp. Remove from heat. Repeat process for all kati rolls.
4. Serve hot with spicy green chutney.

Note:
Ready made kati rolls rotis are available in the Indian Stores to make it easy. Kati roll masala is also available in the stores. 

Pineapple and Cream Cake

Browsing through my Facebook, I came upon a discussion about how cakes in India are moist and fluffy. From the thread I got the idea to make pineapple cake for my husband's birthday which was yesterday. I looked online for sponge cake and went with Cake Boss's recipe. I made the right choice. Oh the cake was fluffy and light! I made two-layered cake filled with crushed pineapple(homemade) and whipped cream and frosted with the same. It was a great hit.

Ingredients for sponge cake:
4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk(I used 2%)
1/4 cup butter
2 tsp baking powder
2 cups all purpose flour

For the filling and whipped cream:
1 large can pineapple chunks, drained and syrup reserved
1 cup heavy cream
3/4 cup powdered sugar
1 tsp vanilla

Method:
1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes.
2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.
3. In a separate bowl, sift together dry ingredients. Add to eggs mixture on low speed until just combined,
4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
5. Pour into two greased and floured 8" round cake pans.
6.Bake at 325F for 45 minutes or until middle springs back, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Turn out onto wire cooling racks and cool completely.
7. Make tiny holes with toothpick on the top of the cakes. Spoon half of the reserved syrup over the cakes. Let them sit overnight.

Method for making whipped cream filling and frosting:
1. Pour chilled cream into a large chilled glass bowl. Add 1 tsp vanilla, powdered sugar and 2 tsp reserved syrup to it.

 3. Beat everything together using chilled beaters(electric hand blender) until soft peaks are formed and thick. Use this to fill and frost cake. Left over whipped cream can be refrigerated for 2 days or frozen.

Assembly of cake:
1. Place one cake on the cake stand or plate. Spread top with whipped cream.

2.Top with pineapple(chop the chunks ahead).

3. Layer the other cake on top.

4. Cover with remaining whipped cream. Decorate with pineapple. Refrigerate cake until the time of serving.

Note: Please do not skip step 1 of the sponge cake.
I made my own pineapple in syrup. It was less sweet and tasty.