Blueberry cake recipe

What is a birthday without a cake,right? I baked this cake a while back for my hubby's birthday. As much as I'd have loved to bake him a special cake, it has always been a flop. So thought of baking loaf cake as i had some blueberries in my fridge. To my surprise it turned out to be very moist. Do try this yummilicious cake.

Ingredients:

2 cups all-purpose flour / maida
1 cup sugar
1/2 cup greek yogurt
1/2 cup butter/ vegetable oil
1 teaspoon vanilla extract
2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 1/2 cup bluberries
1/2 tbsp flour
2 tbsp lemon / orange (juice and some zest)

Method:

• First preheat the oven to 375F/ 180C and grease the pan with butter and flour or can also use parchment paper. 
• In a mixing bowl add butter / oil and sugar and beat together till creamy.
• Next mix in the eggs one at a time beating well for minute.
•  Then add the yogurt, vanilla extract and salt. Mix on low speed just until combined.
• In a separate bowl whisk flour and baking powder. Then add the flour into the batter in 2 lots whisking to incorporate between each addition. 
• Add lemon or orange zest and juice, mix again. Then take the blueberries and coat it with some flour and add into the batter.
• Give it a gentle mix.
• Spread the batter evenly into the pan.
• Sprinkle the leftover blueberries on top and use the back of the spatula to press the blueberries gently. Bake for 40-50 minutes or until the skewer inserted into the middle of the cake comes out clean.
• Remove the cake from the oven and allow it to sit for few minutes to cool and enjoy.

Pictorial:

Preheat the oven to 375F/ 180C and grease the pan with butter and flour or can also use parchment paper.

           In a mixing bowl add butter / oil and sugar and beat together till creamy.

                         Next mix in the eggs one at a time beating well for minute.

 Then add the yogurt, vanilla extract and salt. Mix on low speed just until combined.

In a separate bowl whisk flour and baking powder. Then add the flour into the batter in 2 lots whisking to incorporate between each addition.

Add lemon or orange zest and juice, whisk again. Then take the blueberries and coat it with some flour and add into the batter.

                                                               Give it a gentle mix.

                                                    Spread the batter evenly into the pan.

Sprinkle the leftover blueberries on top and use the back of the spatula to press the blueberries gently. Bake for 40-50 minutes or until the skewer inserted into the middle of the cake comes out clean.

Remove the cake from the oven and allow it to sit for few minutes to cool and enjoy.

Oats Uttapam | Instant oats uthappam recipe

Healthy Meal!! Uthappam is a pancake usually made of rice and lentil. But to give it a little twist this is Oats Uthappam no fermentation needed quick and easy. Bored of eating oats porridge then try this very easy to prepare and yummy too. Makes a very healthy breakfast with fresh veggies.

Ingredients:

1 cup Oats
1/4 cup semolina/ sooji
2 tablespoon rice flour
1/4 cup yogurt/ curd
salt to taste
3/4 cup water
veggies of your choice ( chopped or shredded)
oil for greasing

Method:

• This step is optional, roast oats for few seconds on a non stick pan without adding any oil. You can even make it in a batch and store it in a container for later use.
• Next grind the oats into a fine powder.
• In a mixing bowl take oats powder, semolina/ sooji and rice flour. Next add curd/yogurt and salt. Mix everything together.
• Add little water at a time and make it into a pouring consistency. Rest the batter for 5 minutes. After resting if you feel batter has thicken a bit, add little water.
• Meanwhile, wash and chop all the veggies of your choice. Here i am using onion, mushroom, beetroot, carrot, bell pepper and cilantro. You can also use olives, radish, Jalapeno etc.
• Next grease and heat a pan/tawa. Pour a laddle full of batter and lightly spread it into a round shape.
• Usually uthappam are made thick but oats lend a sticky texture so make it thin or medium thick.
• Add the chopped veggies on top as a topping. You can also add deseeded tomatoes, green chillies, paneer etc .
• Give it a gentle press and cover it with a lid and let it cook for a minute on low flame.
• When the base is cooked and changed its color to light golden brown, flip it and cook for a while.
• Flip it again and cook on low flame for few seconds. You can also add cheese at this point of time.
• Serve hot with some chutney or sauce.

Pictorial:

This step is optional, roast oats for few seconds on a non stick pan without adding any oil. You can even make it in a batch and store it in a container for later use.

                                                Next grind the oats into a fine powder.

            In a mixing bowl take oats powder, semolina/ sooji and rice flour.

                                  Next add curd/yogurt and salt. Mix everything together.

                               Add little water at a time and make it to a pouring consistency.

   Batter should be little runny as it will thicken. Rest the batter for 5 minutes.

Meanwhile, wash and chop all the veggies of your choice. Here i am using onion, mushroom, beetroot, carrot, bell pepper and cilantro.

Next grease and heat a pan/tawa. Pour a laddle full of batter and lightly spread it into a round shape.

Usually uthappam are made thick but oats lend a sticky texture so make it thin or medium thick.

Add the chopped veggies on top as a topping. You can also add deseeded tomatoes, green chillies, paneer etc.

Give it a gentle press and cover it with a lid and let it cook for a minute on low flame.

When the base is cooked and changed its color to light golden brown, flip it and cook for a while.

Flip it again and cook on low flame for few seconds. You can also add cheese at this point of time.

                                                 Serve hot with some chutney or sauce.

Notes:

1. Roasting oats is optional you can directly use it.
2. Can add any veggies of your choice like mushroom, olive, Jalapeno etc.
3. Rice flour is added for some crispiness.

Palak pakora | Spinach fritters | Palak bhajia

When the winter weather comes to town and rain drive you indoor, there is nothing more comforting than a hot, hot Tea and hot Pakodas/Fritters. Yesterday was a wet day and i made this crispy, crunchy palak pakoda or spinach leaves fritters. It's a deep fried snack made with spinach and gram flour. Super easy n delicious crunchy snack.

Ingredients:

2 cups palak/spinach
1/2 cup gram flour/besan
2 tablespoon rice flour
2-3 green chillies chopped
1/2 teaspoon red chilli powder
1/4 teaspoon coriander power
1/4 teaspoon turmeric powder
pinch of asafoetida
salt to taste
oil for frying

Method:

• First clean and wash spinach in a clean water and drain completely.
• In a mixing bowl, add spinach, green chillies, salt, red chilli powder, turmeric powder, coriander powder, asafoetida, gram flour and rice flour.
• Mix everything nicely until combined and check for salt.
• Next heat a kadai or heat bottom pan with oil on medium flame.
• When the oil is hot ( not too hot) drop the mixture in small quantities.
• Fry them till they turn golden brown from all sides.
• Drain out in a paper towel.
• Serve hot.

Pictorial:

In a mixing bowl, add spinach, besan, rice flour, green chilli and all the dry ingredients mentioned above.

  Mix everything until well combined, do not add any water as the mixture will release moisture.

Heat a kadai with some oil on medium flame and once its hot enough drop the mixture in small quantities with the help of spoon or hand. Fry them till they turn golden brown and drain them out in a kitchen towel.

                                              Serve hot with chutney of your choice or bread.

Misal Pav recipe | Usal-Misal pav

Misal pav is one of the most popular dish of Maharashtrian. This mouthwatering recipe is cocktail of savory and sprouts. Misal is made in varoius ways and it differ from place to place. The most famous and spicy one is the Kolhapuri misal. In some places potatoes or poha is used as a base. Misal is usually served with pav or bun. I even like to have it with plain steamed rice. This can be prepared by sprouted moth beans or sprouted mixed beans and spice level can be adjusted according to your taste. It makes a great breakfast, lunch or even snack.

Ingredients for Misal:

1 Cup Moth beans / Mixed sprouts
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1 tablespoon kashmiri chilli powder
1/2 teaspoon goda masala (can even use garam masala but taste would differ)
1/4 teaspoon coriander powder
1/4 teaspoon mustard seeds
1 tablespoon ginger, garlic and green chilli paste
1/4 teaspoon turmeric powder
2-3 pinch of asafoetida
few curry leaves
water
oil
salt to taste

For serving:

4-5 Pav/Bun
few finely chopped onions and coriander leaves
lemon wedges
1 cup farsan or chiwda

Method:

• Rinse the sprouts under running water and drain out the water and keep it aside.
• Heat a kadai or heavy bottom pan and add some oil and mustard seeds and allow it to crackle.
• Add asafoetida/hing and curry leaves.
• Then add ginger, garlic and green chilli paste and saute until raw smell diminishes.
• Add finely chopped onions and saute well.
• Once onions turns to golden brown throw in the finely chopped tomatoes.
• Saute everything together until tomatoes are all melted.
• Lower the flame and add all the spices like kashmiri chilli powder, goda masala, coriander powder and salt.
• Next add the sprouted moth beans and mix well with the spices.
• Add water so that moth beans get cooked. Can also cook sprouts in pressure cooker separately.
• Cook until the sprouts get cooked and gravy thickens. Switch off the flame.
• Heat a pan and butter the pav from both side and toss them on pan for few seconds. Then on a serving dish add misal gravy halfway then add the mixed farsan or chiwda and sprinkle some finely chopped onions and coriander leaves on top and serve along with lemon wedges and Pav.
• Misal Pav is ready.

Pictorial:

   Rinse the sprouts under running water and drain out the water and keep it aside.

Heat a kadai or heavy bottom pan and add some oil and mustard seeds and allow it to crackle.

                                                Add asafoetida/hing and curry leaves.

  Then add ginger, garlic and green chilli paste and saute until raw smell diminishes.

                                                Add finely chopped onions and saute well.

         Once onions turns to golden brown throw in the finely chopped tomatoes.

                       Saute everything together until tomatoes are all melted.

Lower the flame and add all the spices like kashmiri chilli powder, goda masala, coriander powder and salt.

                    Next add the sprouted moth beans and mix well with the spices.

Add enough water so that moth beans get cooked. Can also boil sprouts in pressure cooker separately.

                       Cook until the sprouts get cooked and gravy thickens.

                                                        Misal is ready to be served.

For Assembling:
Heat pan and butter the pav from both side and toss them on pan for few seconds. Then on a serving dish add misal gravy halfway then add the mixed farsan or chiwda and sprinkle some finely chopped onions and coriander leaves and serve along with lemon wedges and Pav.

Notes:

1. Can use garam masala powder instead of goda masala powder, but taste would differ.
2. Adjust spice level as per your taste.

Dal vada | Parippu vada - South Indian | Lentil fritters

Dal vada/Parippu vada is one of the most popular dishes from Kerala (South India). It is a spicy, crunchy and yummy dish. A cup of tea or coffee with hot vada makes a great combination.

Ingredients:

1 Cup Chana or Toor dal
2-3 dry red chillies
1/4 cup Shallots /Onions
1/4 teaspoon fennel seeds (Saunf)
1 inch ginger finely chopped
sprig curry leaves
pinch of asafoetida
1/4 teaspoon red chilli powder (optional)
salt to taste
oil for frying'

Method:

• Wash and soak dal along with dry red chilli in water for 3-4 hours.
• Drain out the water completely and grind it to a coarse paste along with red chilli.( Do not grind to a smooth paste)
• Add finely chopped shallots, ginger, asafoetida, fennel seeds, red chilli powder (optional), curry leaves and salt into the grounded mixture. Mix everything together (do not add water). You can also use green chilli instead of red chilli.
• Take spoonful of mixture on your palm, make small ball and flatten them.( If it's too sticky wet your palm little with water)
• Heat some oil in a kadai or deep bottom pan. When the oil is hot reduce the flame to medium and deep fry the vadas by turning both sides till golden brown. Transfer it in a kitchen tissue.
• Serve hot with a cup of tea.

Pictorial:

               Wash and soak dal along with dry red chilli in water for 3-4 hours.

Drain out the water completely and grind it to a coarse paste along with red chilli.( Do not grind to a smooth paste)

Add finely chopped shallots, ginger, asafoetida, fennel seeds, red chilli powder (optional), curry leaves and salt into the grounded mixture. Mix everything together (do not add water).

Take spoonful of mixture on your palm, make small ball and flatten them.( If it's too sticky wet your palm little with water)

Heat some oil in a kadai or deep bottom pan. When the oil is hot reduce the flame to medium and deep fry the vadas by turning both sides till golden brown. Transfer it in a kitchen tissue.

                                                  Serve hot with a cup of tea or coffee.

Notes:

1. Chana dal or Toor dal both taste same.
2. Make sure oil is hot or else the vada will break.
3. Red chillies can be replaced by green chillies.