Thursday, May 21, 2015

Victorian Pound Cake



Victorian Pound Cake

Baking partners challenge for this month is Pound Cake. This cake is known as quatre quarts or four quarters in France meaning four equal portions. The traditional  recipes calls for a pound of flour, sugar, butter and eggs and hence the name pound cake. The most important step in making this cake is the creaming and softening of butter and sugar which results in light even textured crumb. Pound cake are rich butter cake and you can add any flavor of your choice. Victorian pound cake uses rose water as flavoring. I found this in Sherry Yards- The Secret of Baking .Thanks Swathi for suggesting this months pound cake challenge.

Ingredients
Eggs- 4
Cake flour- 1 3/4 cup
Butter- 1/2 pound
Sugar- 1 cup+ 2 tbs
Rose water- 2 tsp
Lemon zest- 1/2 tsp
salt- 1/3 tsp


Allow butter and eggs to come to room temperature. Sift flour and salt 2-3 times and keep aside.
Grease a 9x5x3 inch loaf pan with butter. Line bottom with a strip of parchment paper and keep aside.
Using a hand mixer or a standing electric mixer cream butter till it is soft and creamy for about a minute. Add sugar one tbs at a time and continue mixing for three to four minutes. Once all the sugar is incorporated, scrap down the sides with a rubber spatula and cream the butter and sugar for another 5 minutes till it is fluffy,light and creamy white.
Add eggs one at a time and mix. Make sure it is completely incorporated before adding the next egg. Add rose water,lemon zest and mix well. Add flour little by little and fold in till smooth and velvety . Pour batter into prepared cake pan and place in the oven (no need to pre heat the oven).
 Set temperature to 350 degree F and bake for 50- 60 minutes or until a tooth pick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes and then transfer to cooling rack and allow to cool down completely.



Try this
Hope you will all enjoy!

Thursday, May 14, 2015

Duck/Tharavu Mappas



Duck Mappas

Tharavu mappas is a delicious curry made with aromatic spices and coconut milk. Tharavu/ duck recipes are popular in some regions of Kerala, especially Kuttanadu. Mappas is a creamy spicy stew and a delicious combo with appam/idiyappam/puttu.

Ingredients
Duck cut into pieces- 1 kg
Onion- 2 medium thinly sliced
Chopped Ginger- 2 tbs
Garlic- 3- 4 cloves
Green chilly- 2
Tomato- 1 medium
Whole spices- clove- 3 cinnamon- 1 stick
Cardamon- 2, whole pepper- a few
Turmeric powder- 1/3 tsp
Chilly powder- 1 1/3 tsp
 Pepper powder- 1/3 tsp
Fennel powder- 1/3 tsp
Coriander power- 11/2 tsp
Thick coconut milk- 1 cup
Thin coconut milk- 2 cup.
Vinegar- 1 tbs
Curry leaves- a few
Ghee - 1/2 tsp (optional)
oil and salt to taste


Clean and cut duck into small pieces.
Pressure cook this with salt, green chilly, garlic, turmeric powder and pepper powder. After three to four whistles, switch off the flame and allow to cool down.
Heat oil and ghee in a pan and add whole spices and saute for a minute. Add sliced onions, ginger and curry leaves and saute till golden brown.
Add chilly powder, coriander powder and fennel powder and stir in low flame. Add the cooked duck pieces, chopped tomatoes and the thin coconut milk. Cover and simmer for 4-5 minutes. Remove the lid and add the thick coconut milk and finally the vinegar. After a minute switch off the flame. Serve with appam, bread or puttu.



Try this
Hope you will all enjoy!

Thursday, May 7, 2015

Pineapple Rasam



Pineapple Rasam

Pineapple rasam is quick and easy to make. It is tangy, sweet and flavorful. Usually at home we make the quicker version without dal. I got this recipe from vanitha magazine. Try this,you will surely love it.

Ingredients
Chopped pineapple- 1 cup
Cooked dal (mung dal)- 1/2 cup
Tomato- 1
( or one tbs tamarind pulp)
Shallot- 2
 Turmeric powder- 1/3 tsp
Sugar- 1/2 tsp
salt to taste

2)To roast and make a paste
Dry green chilly- 3-4
Cumin seeds- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Urad dal- 1/2 tsp
Kadala parippu- 1/2 tsp
Asafoetida/Kayam- a pinch

3)To temper
Mustard seeds- 1/2 tsp
Cumin seeds- 1/3 tsp
Dry red chilly- 1
Garlic- 3 pods crushed
Curry leaves- a few
Chopped coriander leaves- a little
Oil - 2 tsp


 Cook dal/parippu till it is soft and mushy. Into the same pot add the chopped pineapple, chopped shallots,turmeric powder, sugar and salt. Add one cup of water and cook till soft. Add chopped tomatoes and cook for two to three minutes.
In a pan add one tsp of oil and roast all the ingredients listed under number (2) ingredients till golden brown. Make a fine paste of this and all to the cooked pineapple. Mix and add enough water to adjust consistency. Bring this to a boil and switch off the flame.
To temper heat oil in a pan and add mustard seeds and cumin seeds, when they splutter add dry red chilly, crushed garlic and curry leaves. Roast for a minute and pour over the rasam and mix. Sprinkle chopped coriander leaves and cover with a lid till it is ready to be served.

Try this
Hope you will all enjoy!


Monday, May 4, 2015

Baked Chicken Pinwheels



Baked Chicken Pinwheels

Baked pinwheel with chicken filling can be served as a savory appetizer or tea time snack. This recipe has yeast dough,you can substitute it with ready made puff pasty dough.You can be creative and use any kind of filling-vegetables, spinach, tuna or meat stuffing.

 Ingredients
Flour - 1 cup
Yeast - 3/4 tsp
Warm water- 1/3 cup
Salt - a pinch
Sugar- 1 tsp
Egg-1
melted butter- 2 tsp

For the filling
Cooked and shredded chicken-1 cup
Roasted pepper- 1/3 cup
Sun dried tomatoes chopped- 1 tbs
salt and pepper to taste
Garlic powder-  1/2 tsp
Parmesan cheese- 1 tbs
Chopped parsley- 1 tbs



In a wide bowl, mix flour salt, instant yeast and sugar. Now add the milk,melted butter and egg and knead into a smooth and soft dough. Cover with a damp cloth and allow it to proof until doubled in size (40 to one hour).
To make the filling first cook chicken and shred into thin pieces. Add chopped roasted bell pepper, sun dried tomatoes,chopped parsley and rest of the ingredients and mix well. keep this aside till ready to use.
When the dough proofed to double its sized, place on a floured work space and punch the dough and smooth it. On a lightly floured surface, roll out the dough into approximately 12x12 inches square.Spread the  chicken filling leaving an inch on all sides. Lifting the side close to you roll the dough to form a cylindrical shape. Place the seam down and cut the roll into equal slices of about an inch and half. Place the slices on a lined baking sheet.Cover and proof for another 20 minutes.
Pre heat the oven to 350 F. Brush the rolls with butter and bake them until golden brown, around 15 minutes.


Try this
Hope you will all enjoy!

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