Thursday, 3 April 2014

Orange Chicken


I can never get tired with chicken & there are so many ways to cook them. They are so versatile & tastes good even with just some salt & pepper. My freezer always has some chicken in stock. I probably cook chicken at least 3 to 4 times a week. Yes you heard me right... we are big time chicken eaters:) I cant think of a week without having them. The only time I hated it was when I was pregnant. I just couldn't stand the name, smell nor picture of a chicken dish. I don't know what that pregnancy harmone had done to me, that I hated to eat non veg & specially chicken. Well now coming back to today's post, this is a very simple chicken recipe which is very similar to many Indian Chinese chicken recipes. This is how I made it.


Serves: 4 people
Making time: 30-40 minutes

Ingredients
  • 300 gms Boneless Chicken (Thigh)
  • 1/2 cup All-purpose flour
  • 3 Tbsp. Corn flour
  • 1 egg slightly beaten
  • 1.5 Tsp. Chilli Powder
  • 3 Tbsp. Light Soya Sauce
  • 2 tbspn chili sauce
  • 1 Tsp. black Pepper
  • 2 Green Chili Chopped
  • 2 Tbsp Garlic minced
  • 1 Tbsp minced Ginger
  • Juice of 1 orange (1/4 cup)
  • zest of two orange (4 Tbspn)
  • Salt as per taste
  • Less than 1/4 cup water
  • hand full of chopped spring onions to garnish
  • Cooking Oil for Frying
Method:
  1. Make a semi thick batter with all-purpose flour, corn flour, eggs, salt & water. 
  2. Dip the boneless chicken in this batter & fry it in hot oil for 3-5 mins. Remove them when they are cooked & set aside.
  3. In a wok/ Pan add 2 tbspn of oil, fry ginger, garlic, green chili for a 30 seconds
  4. Now add in all the sauces, Chili powder, pepper powder & fry for 1/2 a minute. 
  5. Add orange juice,  the chicken toss well & fry this till all the sauces are blended well to the chicken.
  6. Finally add in the grated orange zest &  chopped spring onions give it a good mix.
  7. Serve this hot as appetisers or along with Fried Rice, steamed rice or anything that you wish to have:)



Friday, 21 March 2014

Vanilla Chocolate Marble Pound cake


I am so happy that my lill one (ZB) is slowly getting to like cakes & asking for it more often. Cherry & I love cakes. We both can never say no to baking/eating:) Now the lill one also has joined the club I must say. Well my hubby loves to eat the batter which I don't & I recently figured out that ZB also loves doing it. 



You must have recently seen my recipe post on Pound cake & this post gave a lot of traffic to my blog which I am very happy. Daily I could see around 2000 odd visitors in my space. This cake indeed is now a favourite one at home. Yesterday ZB started asking for cake early in the morning. He was like... I want cake, i want cake, Mamma I wanna eat a cake in his American accent:). Now, that was all enough for me to get baking. Initially thought will bake some cup cakes, then the Pound cake craving in my head kept popping up. Instead of making the same plain one, thought will make a marble cake with chocolate combination. I followed the same recipe as my earlier Pound cake recipe with just by adding some coco powder. 





Serves: 25- 30 pieces
Making time: 30 minutes
Baking time: 1:30minutes
9.5 inch Non stick Bunt cake pan

Ingredients:
  • 2 sticks (220 gms) salted butter, softened, plus additional for buttering pan
  • 3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
  • 3/4 teaspoon salt
  • 2.5 cups sugar (powder it)
  • 7 large eggs, at room temperature
  • 2 teaspoons vanilla
  • 1 cup Milk/ heavy cream or whipping cream
  • 1 Tspn lemon zest
  • Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 9.6 - 10-inch bunt pan (3 1/4 inches deep; 3-qt capacity)
  • 4 Tbspn Coco Powder

Direction:
  1. Put oven rack in middle position, preheat oven for 10 mins
  2. Generously butter pan and dust with flour, knocking out excess flour.
  3. Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
  4. Beat together butter (2 sticks) and sugar in a large bowl with an electric handheld beater at medium high speed until pale and fluffy, about 8 minutes.
  5. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny
  6. Now Remove 1.5 cup of batter into a bowl & mix in the sifted coco powder into it. Mix it well with a spoon or hand whisk to ensure the batter is smooth.  Keep this chocolate batter aside.
  7. Now spoon the half of plain batter into pan and tap pan against work surface once or twice to eliminate air bubbles. 
  8. Now fill the chocolate batter in a piping bag & fill it on top of the plain batter around equally. Tap pan against the work surface again once or twice. 
  9. Finally add in the remaining plain batter equally on top of the chocolate batter. 
  10. Place pan in oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/2 hours or a little longer depending on your oven.
  11. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.


Notes:

  • I used the piping bag to spread the chocolate batter because I wanted the batter to spread evenly. You can also use a spoon which can be a little messy. 
  • There is no levelling agent used in this cake as the eggs do the job. This cake might have some eggy smell so if you don't like the strong smell, I suggest you add some extra Vanilla essence or any other you may like.
  • I made my own cake flour. 1 Cup all purpose flour minus- 2 tbsp flour + 2 tbsp corn flour makes 1 cup of cake flour.
  • Since I am new to my oven in  my new home, I am still experimenting on the temperature. I kept my cake at 220 degree & I felt my oven's 350 was very high. So if you are friends with your oven you already know how she works:) If not, you might need to talk to her & experiment:)
  • I love the texture & taste of the cake. I am sure this is the cake you will fall in love with.
  • Since I dint have whipping cream, I used milk this time in my recipe. I could see the light difference in taste nevertheless this was also good. If you are looking for super tasty cake then go for whipping cream only:) Which I will do it again all the time. 






Wednesday, 12 March 2014

Red Velvet cake



I am not sure if I have said this earlier that how sensitive my stomach is! If I eat anything that is stale or bad, I immediately fall sick. After coming to Austin this was the first time I had food Poisoning which happened mainly because of my carelessness, or call it laziness. This was a day before Valentine's day, when I was too lazy to cook a full meal. Since I had some leftover Roti's I decided to make enchiladas. I used some left over Canned tomato Puree that was lying in the fridge. This puree had some blackishness around & I was too lazy to open a new can; so just used it. This caused a very bad stomach pain & diarrhea:( The whole night, I spent in the bathroom & regretted for using that can of tomato puree. The next day went to the doc & I was admitted for 3 hours . I was given IV & some medicines. So my valentines day was a disaster & it was spent in the hospital. 



So I had made this cake on 13th morning & I decided to refrigerate it. Since I was sick & had aversion towards food, I dint want to cook nor eat anything for few days. After 4 days I decided to decorate this cake. I went ahead with a simple decor as I dint wanted too much icing in the cake. Well this was a tall cake & I sent almost 70% of it to my hubby's office. My hubby told me that the cake got over within minutes:) I was very happy that the cake got over fast or else I will end up eating a lot & put on weight:(. This was the easiest & tastiest red velvet cake I have eaten. This cake is very moist & yummy. I got this recipe from Mccormick site. I just copy pasted the recipe & the result was just amazing. This is how I made the cake. 




Serves: 45- 30 people
Making time: 30 minutes
Decoration: 30 minutes
Need 2 9 inch Pan (I used use & throw silver foil pans)
Recipe: mccormick

Ingredients:

  • 2.5 cups Plain flour
  • 1/2 cup unsweetened coco powder
  • 2 cups sugar (powdered)
  • 1 tsp Baking soda
  • 1/2 tsp salt
  • 2 sticks Butter (226 gms)
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 2 tsp Vanilla extract
  • 1 Tbsp food color Red (I used wilton gel paste)

Directions:


  1. Preheat Oven to 350* F. For the cake, grease & flour 2 (9 inch) round cake pans. 
  2. Sift flour, cocoa powder, baking soda & salt. set aside.
  3. Beat Butter & powdered sugar in a large bowl with an electric mixer on medium speed 5 minutes or until light & fluffy. Beat in eggs one at a time. 
  4. Mix Sour cream, color, milk & vanilla in a separate small bowl. Now add in this mixture into the bowl butter sugar egg mixture. 
  5. Gradually beat in flour mixture on low speed until just blended. Do not over beat. Pour the batter in the prepared Pans.
  6. Bake for about 35 to 45 minutes or until tooth pick inserted in the centre comes out clean. 
  7. Cool in pan for 10 mins, remove from Pan & cool completely on wire rack. 


Vanilla Butter cream:
  • 350 gms salted Butter
  • 8- 10 Cups sifted Icing sugar
  • 6 Tbsp Whipping cream
  • 1 Tspn Vanilla Essence
  • Pinch of salt
  • 10 Strawberries to decorate. 
Directions:

    • Make sure butter is at room temperature & not very soft.
    • In the bowl cream butter until smooth and creamy, 2 to 3 minutes with an electric beater on medium speed.
    • Add 9-10 cups icing sugar one cup at a time. Once the icing sugar is well mixed add whipping cream and vanilla; mix until light and fluffy. This should take about 6 to 8 minutes. If if you feel the frosting consistency is not right, then add in some more icing sugar. 





    Here are the step by step picture collage. 


    If you don't like so many layers, you need not cut the cake into half. You can just have one layer of icing in the middle. I made 3 layers of icing coz it looks good. 




    Notes:

    • It is always better to cut the cake cold. So refrigerate the cake before you ice it. Make sure you bring the cake to room temperature before you eat it.
    • Once you ice the full cake, keep the cake in the fridge. Make sure you have a big cake box.
    • Cut the cake while it is still cold to get the perfect slices.


    Thursday, 6 March 2014

    Pound cake


    You already know that I have moved into our new apartment a month ago & I am still settling down. Now that the unpacking is all done, I have time to laze around at home while my son is at school. I love my mornings, as I get to watch serials, cook food & anything I want. The last week I spent watching Scandal I cant tell you how much I loved that serial. After it was over, I was so bored coz I was so addicted to it. So, I decided to bake a cake with all that time I had. 

    I have always wondered how the store brought pound cake looked! I used to love the texture it had, but taste wise I was not very satisfied.  I have also seen in cookery shows how some chef's add in so many eggs into their cake recipes. I wondered if so many eggs were really required. If you have followed all my cake recipes, then you will realise that I have never used more than 3 eggs. After doing some recipe research on google, I decided to try out Elvis Presley's Favourite Pound Cake recipe. I was not too happy with the amount of eggs used in it, but I went ahead with this recipe. I must say "yes" the eggs does make a difference to your cake texture, taste, etc etc... Although the cake has a little eggyness, but I loved this cake. In fact we loved this cake at home. I am sure everyone who tried this recipe will definitely get addicted to this cake. This cake is so tasty, moist, rich & the texture is superb. I am sure you must have already fallen in love with the pictures. This is how I made it....



    Serves: 25- 30 pieces
    Making time: 30 minutes
    Baking time: 1:30minutes


    Ingredients:
    • 2 sticks (220 gms) salted butter, softened, plus additional for buttering pan
    • 3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
    • 3/4 teaspoon salt
    • 2.5 cups sugar (powder it)
    • 7 large eggs, at room temperature
    • 2 teaspoons vanilla
    • 1 cup heavy cream or whipping cream
    • 1 Tspn lemon zest
    • Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 9.6 - 10-inch bunt pan (3 1/4 inches deep; 3-qt capacity)

    Direction:


    1. Put oven rack in middle position, preheat oven for 10 mins
    2. Generously butter pan and dust with flour, knocking out excess flour.
    3. Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
    4. Beat together butter (2 sticks) and sugar in a large bowl with an electric handheld beater at medium high speed until pale and fluffy, about 8 minutes.
    5. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny
    6. Spoon batter into pan and tap pan against work surface once or twice to eliminate air bubbles. Place pan in oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/2 hours. 
    7. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.


    Notes:


    • There is no leveling agent used in this cake as the eggs do the job. This cake will have some eggy smell so if you don't like the strong smell, I suggest you add some extra Vanilla essence or any other you may like.
    • I made my own cake flour. 1 Cup all purpose flour minus- 2 tbsp flour + 2 tbsp corn flour makes 1 cup of cake flour.
    • Since I am new to my oven in  my new home, I am still experimenting on the temperature. I kept my cake at 220 degree & I felt my oven's 350 was very high. So if you are friends with your oven you already know how she works:) If not, you might need to talk to her & experiment:)
    • I love the texture & taste of the cake. I am sure this is the cake you will fall in love with.
    • This is the first time I tried this cake & the net time I will try baking it in a regular round pan.








    Friday, 21 February 2014

    Aloo Gobhi Tikki Masala



    Aloo Gobhi (Cauliflower & Potatoes stir fry) is a very common Indian Vegetarian dish. Most of you must be making this dish at least once a week. Some times we become so bored with the same old recipe. Although I like the regular Aloo Gobhi, I decided to give it a twist by changing the process of making this dish. I must say that this new dish was absolutely yummy & very different. I will call this dish "Aloo Gobi Tikki", as the recipe is almost the same but method of making is different. This dish can be made for daily meals or even on a special occasion. Since most of my friends keep asking for new vegetarian dishes, I thought will experiment something new. This is how I made this...




    Serves: 4
    Making time: 30- 45 mins
    Cooking time: 20 mins


    Ingredients:
    • 1 medium size Onion chopped
    • 2 riped large tomatoes pureed
    • 1 tbsp ginger garlic paste
    • 1 Large potatoes (1.5 Cup of chopped potatoes)
    • 1.5 cups chopped cauliflower (Almost 1/2 of medium size cauliflower)
    • 2 Tbspn chopped Cashew nuts
    • 1 Tspn Cumin seeds
    • 1.5 tbspn Kashmiri chili powder
    • 1/4 Tspn Turmeric powder
    • 1/2 Tspn Garam Masala
    • 3 Tbsp Plain flour
    • 2 Tbsp of Cheddar cheese (Optional)
    • 4 Tbsp Oil
    • salt as per taste
    • 5 Tbsp Coriander leaves for garnish
    Directions:

    1. In a microwave safe bowl add in chopped cauliflower, potatoes with 2 cups of water & cook it for about 10-12 minutes. (Either set baked potato option or boil vegetables option in your microwave) If you don't have a microwave just boil it on the stove top until its cooked.
    2. Once the Aloo Gobhi are cooked, drain water (stock) & set aside the Aloo Gobhi to drain completely. Save the drained water (stock) for the gravy.
    3. Make a paste of plain flour with few tbsp of stock & set aside.
    4. In a bowl slightly mash the Aloo Gobhi with a fork. Let the Aloo Gobhi  be a little coarse.
    5. Add in to the mash Aloo Gobhi   1/2 Tbsp of chili powder, pinch of turmeric powder, 1/2 tspn garam Masala powder, salt , 3 Tbsp coriander leaves, cashew nuts, Plain flour paste, cheese & mix well.
    6. In a Paniyaram Kadai add few drops of oil into each section. With a spoon pour this Aloo Gobhi mixture into each section & cook this on low flame for about 3 minutes on each sides. Keep rotating to make sure its cooked evenly. (You will need help of 2 spoons to rotate the mixture) Once this is cooked remove & set aside.
    7. For the Gravy: In a Pan add 2 tbsp of oil, fry cumin seeds,  ginger garlic paste for a minute, add in onions & fry them until they are translucent.
    8. Now add in the tomato puree, Kashmiri chili powder 1 Tbsp, 1/3 Tspn Turmeric powder, 1/2 Tspn Garam Masala Powder & salt as per taste.  Close lid & cook until fat separation on low flame. This process should take about 8 to 10 minutes.
    9. Once the gravy is done add in some stock as required. I added 1/2 cup & bring this to a boil. Now add the fried Aloo Gobhi Tikki & give it a gentle mix. Do not over mix as the Tikki's might break off. Finally garnish the dish with coriander leaves.

    Note:
    1. If you dont have a Paniyaram Pan you can make the tikkis on a Tava.
    2. You need not add cheese, I simply added as I had a good stock of grated cheese. 
    3. This dish goes well with both rice & Rotis.
    4. I have taken step by step picture for the Tikkis.
    Check out more Cauliflower recipes:
    Gobhi Manchurian gravy
    cauliflower-cherry-tomato-stir-fry
    gobhi-badal
    Gobhi Manchurian

     

    Friday, 31 January 2014

    Mushroom Chili




    It is snowing in Austin which is very unusual. It seems it snowed almost after 5 years. Its is very very cold outside & we have stayed indoors for the last 3 days. We have now moved into our new apartment & I am busy unpacking things.

    I had enrolled Zion to a play school last week & he goes there 3 days a week. Day 1 he was excited to go to the school & in the evening when I went to pick him up he was OK, but I knew he was not very happy. The next day he kept saying "No school Mama".. "no school.. But still I had to send him:( Day 2 & 3 he was crying in the school & somehow he doesn't like to go to school. This week I dint send him due to bad weather & the lill boy is all happy at home troubling me:)

    Coming back to today's recipe, Mushrooms are very versatile & just a pinch of salt/pepper is enough for it to taste great. Mushrooms are very easy to cook & they get done fast too. I make Mushroom Chili quite often as it can be done very quick. This is a simple recipe just the way I make chili chicken. There are recipes where Mushrooms are deep fried & then put in the chili sauce, but in my recipe I haven't deep fried them. You can call this a healthy chili Mushroom. This is how I made these.



    Serves: 4
    Making time: 20 mins

    Ingredients:
    • 2 pack White Button Mushrooms
    • 1 medium Onions layered & cut
    • 3 Tbspn chopped Garlic
    • 4 Tbspn Soya Sauce
    • 2 Tbspn water
    • 1 tspn or more Red chili powder (Kashmiri/Paprika)
    • half Green Bell pepper (Capsicum) Cut into cubes
    • 4 Tbspn Cooking oil
    • Salt as per taste
    Directions:
    1. Wash/ clean the Mushrooms & Cut them into quarter (1 mushrooms into 4 pieces)
    2. In a Non stick Pan or wok add 4 Tbspn oil & shallow fry the mushrooms along with some salt until all the water is drained off & the mushrooms are golden brown.
    3. Remove mushrooms from the pan & set aside.
    4. In the same pan you will have the left over oil. Just incase the oil is drained off, add in another 2 tbspn of oil & fry the garlic for 30 seconds.
    5. Add the layered onions & fry them until translucent just for about 2 minutes. Now turn off the heat & add in soya sauce, chili powder & 2 Tbspn water.
    6. Add in the shallow fried Mushrooms in the pan along with the Green bell pepper & give it a good mix. Now turn on the heat, Close lid & cook this for just a minute or 2 on medium flame. The chili mushrooms are ready to serve.

    Note:
    • If the Muhsrooms are really small you need not cut them into quarter. Since mine was medium size, I cut them.
    • A good soya sauce will be salty & tangy so you need not add in lemon juice. In case you don't have a good quality soya sauce then you might want to add in some lemon juice for a lill tanginess.
    • Turning off heat after adding soya sauce is very important or else the sauce will drain off.
    • Capsicum/bell peppers are added in the end so that they are crunchy. Make sure you don't over cook them.
    • The step by step picture was taken when I made from one packet of Mushroom. The recipe above is for 2 packs of Mushrooms. In case you are making for 2 or 3 people, Then 1 packet is more than enough & just add half the quantity of ingredients mentioned above.
    The last step where water, Mushrooms & Capsicum is added is missed out in the step by step picture:(

    Friday, 17 January 2014

    Chicken 65



    Hello people,

    I am so excited to do my 1st blog post in this new country!. Most of you already know that I have relocated to Texas Austin. Its been close to 3 weeks in this new country & I have slowly started liking this place. Currently we are still staying in the hotel & fortunately we have a well equipped kitchen. The first 1 week we eat from outside almost everyday. I was so fed up with Pizzas, Tortillas that I decided to cook our normal Indian food. I definitely love the Mexican food here & I have been feasting on all the fatty food. Very soon I need to start hitting the gym:)

    Along with us my hubby`s friend (colleague) also has moved to Austin. Since we are put up in the same hotel, I get to meet his wife everyday & its a great time pass. She was at my place last week & I had made chicken 65 for lunch. She loved it & was asking for the recipe, that`s when I realized that this recipe is still not up in my blog. Chicken 65 is one of India's famous appetizers. It is also a street food that is available all over India.  I make this dish quite often at home as its very easy to make. I mostly make it when I have guest at home & also when I have cravings to have fried chicken:). This dish tastes superb when its made fresh & had hot. This is a very good party appetizer & it definitely be a big hit.So finally here is my chicken 65 recipe. Well there might be many versions of this on Google, but this is one of the easiest & tastiest one that I make.



    Serves: 5 people
    Making time: 30 mins
    Marination: (Optional)

    Ingredients:
    • 500 gms bones chicken cut into cubes
    • 8 Tbsp plain flour
    • 3 Tbsp corn flour
    • 1 Tbsp chopped ginger
    • 1 Tbsp chopped garlic
    • 3 Tbsp light soya sauce
    • 1 Tbsp kashmiri chili powder (Paprika)
    • 1/2 Tsp cumin powder
    • 1/2 Tsp Coriander powder
    • 1/2 tspn Garam Masala powder
    • 1/4 Tsp turmeric powder
    • 1 Egg beaten
    • 2 Tbsp lemon juice
    • 1/4 Tspn chili powder to garnish
    • salt as per taste
    • 1/4 Tsp Red food color optional (I dint add color)
    • 2- 5 Tbsp water
    • Cooking oil for deep frying (Sunflower, vegetable or Canola oil)
    • 10- 15 curry leaves
    Directions:
    1. Make a semi thick batter with plain flour, corn flour & beaten egg.
    2. Add in all the Masala powder (chili powder, coriander, cumin, garam masala, turmeric powder) salt. lemon juice& salt to the batter & mix well. Add water if required to get the right consistency.
    3. Mix the chicken cubes in this batter & allow it to rest for about 1 hour in the refrigerator.
    4. Heat the oil in the heavy bottom pan, deep fry the chicken until golden brown on medium heat. Remove chicken & place it on a paper towel for excess oil to drain.
    5. Now in a Wok or a Pan add 2 tbson of oil, fry the ginger & garlic until light brown, Add the curry leaves, 1/4 tspn chili pwder, Soya Sauce, lemon juice & turn off the heat. Now mix in the hot fried chicken into this & give it a good toss. Serve it fresh & hot. 

    Note:
    1. This time when I made chicken 65, I dint have corn flour nor plain flour. I added Pan cake flour instead & the result was very good too. You may wish to use Pan cake four too:)
    2. If you want it more spicy you can add more chili powder in the batter or also can add in chopped green chilies
    3. Always serve this fresh to enjoy the crispiness.



    Tuesday, 10 December 2013

    French Almond Cakes


    We are spending our last 1 week in Singapore & cant believe that we have been living here for the last 4 years. We have enjoyed every moment here & feels sad to say goodbye to this country. The only bitter feeling that we have is our current Landlords behaviour. He has been mentally harassing us for the last 1 month asking us to pay him 4.5 months of rent as compensation for breaking the rental contract in between. Now this man has been really been a big pain & we are still sorting out on this issue. Because of this we are having a very bad taste:( Hopefully things should resolve in a couple of days. The only bad part about this place is that majority of Land lords are very bad & greedy. They try & bully the tenants. Try to extract as much as money from the tenants:( We have been very unfortunate to get one such bad Landlord. 


    Well coming back to today's post, since we are moving, I have been busy with finishing off the groceries in the pantry. I figured out that I have a big packet of almonds & wanted to put these into use. We all know the good benefits of almonds & hence I made a cake out of these. I got this recipe from Happy home baking site, you can check here beautiful  site here .  I tried to tweak in the recipe a little & the results were fabulous. This cake is very moist & soft. Its like melt in your mouths type. We all loved this cake & here is the recipe.


    Baking time: 45 mins
    total time: 1 hours
    6 inch round pan or 8 inch round pan

    Ingredients:m
    • 150 g butter at room temperature
    • 1 cup of powdered sugar
    • 3 large eggs, lightly beaten
    • 90g ground almonds (almond powder) (almost a cup)
    • 100 gms plain flour (almost 3/4th cup)
    • 1 tspn baking powder
    • 1 tablespoon milk
    • 1 teaspoon pure vanilla extract (optional)
    • 1/4 tspn salt
    Directions:
    1. Pre-heat oven at 180degC. Grease (with butter) and flour the sides of a 6 inch  pan, line the base with parchment paper, set aside.
    2. Cream the butter & sugar for 2 minutes until light & fluffy. 
    3. Add in the eggs into them & beat for another 1 minute.
    4. Now add the almond powder, four, baking powder, vanilla essence, salt & milk. Beat with an electric mixer or whisk. When quite light and fluffy, spoon into the prepared pan and spread the batter evenly.
    5. Bake at 180degC for 40-45mins, or until the sponge just springs back when pressed . (If you are using 8 inch pan then the baking time can be reduced to 30- 35 mins)
    6. Run a thin bladed knife around the sides of the pan to loosen the cake, then turn out onto a wire rack and let cool. 

    How to powder almonds: Just put the whole almonds in the mixer or blender & blend it to a fine powder. I did mine with the skin on.