Vanilla Pound Cake

Marhaba !!

I wanted to make a pound cake last week. Being confused over which flavor to make, I asked my Instagram followers to help me out and Vanilla Pound cake won over Orange Pound cake. To all those who wanted to see Orange Pound Cake, do not worry. As I will be making Orange flavored too, very soon.

Pound cake is a perfect breakfast treat. You can even make and freeze them for about two months. Few recipes called for baking soda/baking powder and others did not. To keep it healthy, I decided to go without bicarbonate products. Here’s my recipe;Ingredients:
1-3/4 cup flour
180 grams butter, softened at room temperature
1 cups sugar
4 large eggs, room temperature
1/4tsp salt
2tsp vanilla extract
3tbsp milk , room temperature

Method:
Heat oven to 170C
1)Using an electric beater/mixer; beat butter until pale. Add sugar and beat butter and sugar mixture on high till fluffy.
2)Add eggs one at a time, beating well after each addition.
3)Add in vanilla exact and salt and give it a quick beat.
4)Add in flour 1 cup at a time. Beat on medium speed until the mixture is well incorporated.
5)Pour the batter into buttered loaf pan. Bake in the oven for 50-60 mins, until a toothpick inserted in the center of cake comes out clean.
6)Let it cool in pan for 15mins. Invert into wired rack and turn upright to cool completely. 

Ma’Salama !!

Gajar Ka Halwa

Marhaba !!

February was dedicated to posting Indian Savories. Since the month is coming to an end, I thought of ending it on a sweet note. Here’s my take on Gajar Ka Halwa.

Gajar Ka halwa is one of the popular desserts in India. Known to have originated from Punjab, but prepared in all parts of India. It is a delight during winter months. Rich, perfectly balanced and fudgy. Want to get your kids to eating carrots?? Make this yummy dessert that is healthy yet delicious. Here’s the recipe;Ingredients:
3 carrots, grated
3tbsp ghee
1/4tsp cardamom powder
1-2/3 cups whole milk
1/4 cup sugar
Splash of vanilla
Chopped nuts

Method:
1)Heat ghee in a non-stick skillet. Add grated carrot and cook on medium heat for 10 minutes until the carrot softens.
2)Add in milk and let it boil on medium flame. Add cardamom powder and a splash of vanilla; cover and simmer for 20-25 minutes stirring occasionally.
3)Once the milk has almost evaporated, add in sugar and mix well. Cook for few more minutes.
4)Now, when you see all the milk has evaporated, put the flame to high and stir until the ghee separates from the mixture. Once you see the ghee separating, add in chopped nuts, mix well and turn off the flame.
Serve Warm. 

Ma’Salama !!

Naan (Indian Bread)

Marhaba !!

Thinking what to make with the last recipe I posted?! STOOPPPP, as you need not think further. This recipe is a perfect combination with that one. It’s yeastless and can be made on your tawa/stove top without the use of tandoor. If you’re unfamiliar with Naan; then lemme tell you; it’s an Indian Style Flat Bread. It’s soft, puffy with beautiful brown blisters. Here’s the recipe; Ingredients:
2-1/2 cup white flour
1tsp baking powder
1/2tsp baking soda
1tsp sugar
Salt to taste
1/2 cup yogurt
Lukewarm water for kneading
2tbsp oil

Method:
1)In a large mixing bowl, sieve together all the dry ingredients (flour, baking powder, baking soda, sugar and salt). Add yogurt and mix it all. Knead to make smooth dough using warm water. The dough should be smooth and soft.
2)Cover with wet cloth for 10 mins. After 10 mins knead the dough again with oil.
3)Cover with the same wet cloth and keep it aside for 2-3 hours.
4)Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8″ thick.
5)Heat the skillet over medium-high heat. One at a time cook the rolled out naan for about 90 seconds, or until parts are blackening, on each side. When they are done, you can brush them with butter/garlic or cilantro (if you want, you can cook one side of your naan on skillet and the other side on direct flame, I do mine this way).There are so many great things you can serve Naan with; here are a couple of recipes from my blog; Chicken Angara Mutton Handi Chilli Chicken

Ma’Salama !!

Chicken Angara

Marhaba!!

I came across this recipe from one of the foodie groups. After maybe six long months of having to save this recipe, I tried it. It’s not easy for me to follow the exact recipe as I see them. I always make it with my variation and change according to our taste. Tastes exactly like the way they would serve in any fancy restaurant. Looks much more easy than it looks.

A charcoal infused chicken masala, known for it’s smoky flavor and aroma. It is more of a restaurant style dish prepared at home. Slightly thick gravy with loads of flavor. Planning to take on a restaurant style dish at home?; see my take on Chicken Angara… Ingredients:
500 grams chicken with bones
1tsp turmeric powder
1tsp tandoori powder
1tsp hot paprika
1/2tsp garam masala powder
2tbsp red chili paste
1tbsp ginger garlic paste
3tbsp yogurt
3tbsp oil
1/2 cup water
2tbsp tomato paste
3 green chili
1/4tsp cumin seeds, crushed
1/4tsp coriander seeds, crushed
2tbsp fresh cream
1/2 cup fried onion, crushed

Method:
1)Put the chicken pieces into a bowl. Marinate chicken with turmeric powder, tandoori powder, hot paprika, garam masala powder, chili paste, ginger garlic paste, yogurt and salt. Keep the bowl in the refrigerator to marinate for an hour.
2)Heat oil in a pan. Add cumin, coriander seeds, and green chili’s. Cook for a minute. Add marinated chicken, stir and cook until oil leaves the sides of the pan.
3)Mix tomato puree with water and add this mixture to the chicken. Stir and cook for few minutes.
4)Add crushed brown onion, stir and cook for a minute. Add fresh cream, mix well and cook until chicken is fully cooked.
5)Heat two pieces of coal on direct flame till very hot.
6)Place a small piece of aluminium foil in the centre of the pan with chicken. Place the hot pieces of coal on the foil. Put cloves and ghee on the foil piece and cover the pan for two minutes.
7)Remove the cover, coal pieces and foil. Mix well and add coriander leaves and give it a quick stir.
Garnish with coriander springs and serve hot.

PS: It goes perfectly with Naan. Wait for my next post as I will show you how to make restaurant style Naan at home. It’s simple and delicious. 

Ma’Salama !