Very Berry Cake

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Right now we get so many variety of berries out here that I thought it would be a good idea to try out this cake.


Ingredients
3 Cups Maida
4 Spoon Baking Powder
2 Eggs
1 Cup Butter
1 Cup Sugar
3/4 Cup Milk
2 Cup Rasberry
2 Cup Blue Berry
3/4 Cup Black Berry
6-8 Strawberries
Salt to taste

Method

• Mix the butter and sugar with the handheld mixer.
• Add Egg and mix again till thick and smooth paste
• Sieve the maida, baking powder and salt together.
• Preheat oven to 350F/180C
• Add the maida-baking powder mixture in to the egg-butter-sugar mixture with constant mixing using handheld mixer
• When the complete maida and baking powder mixture is mixed it would be quite thick. Add milk and mix well
• Add all the berries (used whole berries except for stawberries which i chopped in to four pieces as they were big ones) and mix with a spatula
• Grease the baking pan and pour in the mixture.
• Bake for 35 minutes at 350F/180C

Notes
I used powdered sugar so that it can dissolve in quickly.
Also I used the fresh fruits directly from fridge so that they dont over cook.
You can also use frozen berries available in the market. I might try freezing the fresh berries and using them unthawed next time.
Also I used salted butter and added salt to so it tasted little extra salt. So if you are using salted butter dont use salt or vice-a-versa.

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Corn Sikh Kabab

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

We get lots of corn out here and I think its good source of fiber and roughage :) So we eat in abundance. But its normally after roasting it and sprinkling salt and lemon. This time I decided to try something different with it and here is the recipe I came up with.


Ingredients
4 Cobs with the corn
2 Potatoes
4 Spoon Corn Flour
6 Cloves of Garlic
2 Green Chillies
1 Onion
1/4 Cup Corriander Leaves
Salt to taste
Butter or Ghee

Method

• Add water to corn and cook over medium flame for around 25 minutes or till the corn is cooked. Keep aside to cool down
• Pressure cook potato in the cooker and keep aside to cool down
• In a mixie grind garlic, green chillie and onion to smooth paste
• Grate the corns, Mash the potatoes and mix them
• Add the grinded mixture, finely chopped corriander leaves, corn flour and salt to taste.
• Make the elongated kababs from this mixture.
• Preheat oven to 400F/200C
• Grease the baking tray with butter/ghee and spread the kababs
• Bake at 400F/200C for 15 minutes
• Flip the sides of the kabab and bake for another 15 minutes. Server with tomato ketchup

Notes
While making the mixture I tried to use less spicess as possible so that i can retain the taste of the corn and it worked well with hint of onion-garlic-chilli paste. But if you like you can add other masalas as well.
Just for completeness, the given quantity of corn flour worked best for my kabab mixture to be firm. You can add more or use less according to the consitency of the mixture.
You can also cook the kababs over tawa on medium to low heat but oven cooking worked best as i could manage other work while it was getting cooked :)

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Pineapple Muramba

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Almost a month back I got the big pineapple from costco. I just remembered mom's pineapple muramba and thought of giving it a shot. Called up mom and asked for recipe.. And it turned out that it was quite easy to make it and hence prepared that night immediately :)


Ingredients
5 Cups Fresh cut Pineapple
3 Cup Water
1.5 Cup Sugar

Method

• Mix pineapple pieces with water such that it barely submerges pineapple
• Cook the mixture over medium flame keeping a lid till pineapple are cooked.
• Strain the mixture and separate out pineapple and water
• In same water mix the sugar and bring to boil
• With constant stirring keep heating water over medium flame till it becomes 1 string consistency syrup
• Now add pineapple pieces and boil once again
• Let it cool down and refrigerate in the fridge

Notes
The muramba needs to be stored in fridge and it would stay for few months.
Good side dish to eat with chappati/paratha
I dont like too much of sugar syrup and hence the above recipe gives very less sugar syrup mixed pineapple muramba.. If you like you can add another cup of water + 1/2 cup of sugar to get traditional version which has more liquid

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