Wednesday, September 14, 2016

Black Forest Tomato Bundt Cake #BundtBakers

It feels good to know, your friends are waiting for your posts. They keep on checking, and one fine day they will ask you, what happened why you are not posting these days... I was looking for your recent work...

Well, well.. Here, I am.. Posting again with my Bundt Bakers group...  This Bundt, was created for necessity, but now became my favorite... Couple of things to note is... One you can never taste the tomato in the cake, because of overpowering taste of Cocoa. And 2nd, kid will never get to know, that their are something healthy hidden inside...



It becomes a everyday struggle, when kids start picking veggies from their food. Mine hates tomatoes... If it is blended well in the curry, then that's fine.. otherwise she will pick those mini pieces from her food... I still don't understand, how she is able to see those mini pieces.. As a mom, we all try to give our kids enough nutrition.. sometimes, it works out, and sometimes we need to work harder, to give those little munchkins extra nutrition from their daily meals.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

BundtBakers


We take turns hosting each month and choosing the theme/ingredient. Our this month's host is Anrdea from Adventures in All Things Food. Thankyou Andrea, for hosting this wonderful theme.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page. foodlustpeoplelove

This recipe, is very simple and easy to make... Today, I was awake 15 minutes earlier from my schedule time, and I thought of making this cake. You can see in my pictures, how I have actually dumped all the ingredients together.. It actually took me only 5-7 minutes, to put the batter together. By that time, I got ready to leave for work. My cake was ready... Perfect evening snack with Tea..




So, here is the recipe for you to try-

Ingredients you will need-

  1. All Purpose flour- 1 3/4 cup
  2. Baking Soda- 1/2 tsp
  3. Baking Powder - 1 tsp
  4. Salt- 1 pinch
  5. Cooking oil - 3/4 cup
  6. Milk - 1/4 cup
  7. Eggs- 2
  8. Cocoa Powder - 3 tbsp
  9. Tomato Puree - 1 can or Puree of 2 big fresh tomatoes

Directions to follow-
  • Preheat your oven at 375 degrees.
  • At the same time add everything in a bowl, except eggs and tomato puree.
  • Beat egg in a separate container.
  • Add eggs to the mixture.

  • And, in the end, add tomato puree. Mix and your batter is ready.
  • Pour in the Bundt Pan, and let it bake for 30-40 minutes, till the toothpick comes out clean.
  • Let it cool down, and enjoy.


Friday, September 2, 2016

Masala Arbi (Small Taro Root Stir Fry)

I like eating Arbi/Taro Root, but don't want to do the preparation, as if you start peeling Arbi bare hands, the itching will start, at all the places where ever it's juice touched you. So, to avoid that scenario, I boil Arbi, so that outer layer comes out without any effort.

Few days back, when my mom was telling me about her lunch and Sukhi Arbi, I told her my problem of itching. She gave me a wonderful trick to avoid the itching, which you get after peeling Arbi. Apply few drops of Mustard Oil, all over your hand, and then peel Arbi, No itching will happen. It's that easy.  Being a working mom, I am always in a hurry. So, these curries comes as a rescue in dinner time..

I tried it, worked great. And made this awesome stir fry. Simple meal, in a simple way. Sometimes, this simple food, looks like a blessing.



So, here is my way of making Dry taro or Sukhi Arbi, whatever you want to call-

Ingredients you need-

  1. Arbi (Small Taro Root)-250 gms
  2. Onions- 1/2 (big- chopped)
  3. Garlic-5-6 (minced)
  4. Tomatoes- 1 (Big-chopped)
  5. Salt to taste
  6. Turmeric Powder - 1tsp
  7. Coriander Powder - 1 tbsp
  8. Aamchur Powder - 1/2 tsp
  9. Cilantro Leaves - 1/2 cup (chopped-optional)
  10. Red Chilli Powder - 1 tsp
  11. Garam Masala - 1tsp
  12. Mustard Oil - 2 tbsp

Directions to follow-
  • Boil Arbi for 10 minutes, in a covered pan or give a 1 whistle on medium flame.
  • Cool, and peel. 
  • Cut in halves.
  • In a flat pan, add mustard oil, and coat the base of pan with oil.
  • Reduce the flame to medium temperature.
  • Add cumin seeds, let it crackle.
  • Add Garlic. saute for about 15-20 seconds. And, then add chopped onions.
  • Saute, till it turns brown in color.
  • Add 2tbsp of water.
  • Add all spices, except Cilantro leaves.
  • Again, add 2tbsp of water to avoid burning of spices.
  • Mix, and add boiled Arbi.
  • Mix on high flame, till the edges of Arbi starts turning brown.
  • Transfer the content in the serving bowl, and garnish with chopped Cilantro.
  • Enjoy hot with fresh Roti...

Wednesday, May 18, 2016

Roohafza Almond Bundt Cake #BundtBakers

Well, I am back, after a long break. Wanted to come back earlier, but somehow wasn't able to accommodate writing in my schedule. Writing is something which, makes me refreshed, and I can share my experience with my friends.



Somehow, I feel there is always something to talk about, something to tell, something to share. And this time, I have lot to share. In past few months, lot of things changed, for me. I started working full time. So, my daily schedule completely changed. Like cooking and writing, designing is my passion too. my passion led me too, an architecture school, and it became my carrier. I always feel, one should select a carrier, which they love, then only they can give their full input. Happy from my work, but to make myself completely satisfied, I need to pull some time from here and their and keep on blogging.

I moved to another house. So, demanding job, demanding family, cooking, cleaning, setting up the new house and my determination to find out time for exercise, wasn't letting me to write and post on a blog. Though, I was cooking, but there was always very less time, for getting the pictures done. And then, I decided,I just cannot let the time slip from my hand. I have to use it as maximum as possible. So, here I am back with a new recipe.


BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page. This month's theme is "One Thousand and One Nights", and this awesome theme was given by our wonderful host, Lara, who is also a blogger. You can visit her blog, here.

When you are here, I will advise you to look and grasp, some awesome ideas of Bundts.
  • Almond Date Bundt Cake by Magnolia Days
  • Almond Orange Basbousa Bundt by Food Lust People Love
  • Arabian Nights Bundt Cake by Tartacadabra
  • Honey Almond, Apricot, and Cream Cheese Filled Breakfast Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Moroccan Bundt Cake by I Love Bundt Cakes
  • Orange Cardamom Bundt by A Day in the Life on the Farm
  • Orange and Mint Bundt Cake by Our Good Life
  • Persian Orange Cake by Making Miracles
  • Pistachio Lemon & Rose Drizzle Bundt Cake by Baking in Pyjamas
  • Roohafza Almond Bundt Cake by SimplyVeggies
  • Saffron and Apricot Cake by Jane's Adventure in Dinner
  • Saffron and turmeric mini bundt cakes by Patty's Cake
  • The Blue Djinn of Babylon Persian Cardamom Bundt Cake by The Queen of Scones
  • Turkish Delight Bundt Cake by All That's Left Are The Crumbs

  • When I saw this month's theme, only item came in my mind was Roohafza. Roofafza, is one of the delicious drink, I grew up drinking especially in summer. It is considered to keep our body cool. It is made of lots of herbs, fruits, flowers, roots, etc. I don't know for sure, but our elder's say, it is a good healant, when you get a heat stroke. Well, I really do not care about the so called good properties, what I really crave about it, is it's little sweet taste with rose flavor. And when mixed in a cold milk, it is one of the drinks which i can never resist.

    So, here I am presenting you a delicious flavored cake, which is very close to my heart. This recipe is completely hit and trial, and I never thought, it will turn out so awesome.

    Recipe - 
    1. Rooh Afza- 8 tbsp
    2. All Purpose flour - 2 cups
    3. Baking Soda- 1/4 tsp
    4. Baking Powder- 1tsp
    5. Eggs- 3
    6. Sugar - 3/4 cup
    7. Olive Oil - 1 cup
    8. Milk - 1/4 cup
    9. Almond crushed - 1/2 cup
    Directions - 
    • In a bowl, mix All Purpose flour with Baking Soda and Baking powder.
    • In another bowl, beat eggs, one at a time. Then add sugar, mix. And add oil. Beat on a high speed, for just 1 minute.
    • Now, gradually add dry mix in the wet mixture.
    • When the batter starts turning hard, add 1bsp of milk at 1 time. Mix and if required. DO not add all milk, in 1 time, as it might can make the batter runny.
    • Now, add Rooh Afza, leaving 2 tbsp behind.

    • Mix, and add 1/4 cup of almonds.

    • Now, grease the pan, sprinkle almonds, whatever way you want them.
    • And start spooning the batter into pan.
    • When all done. add the rest two tbsp of RoohAfza, from top. Lightly make swirls, It will help create your Bundt in 2 colors.

    • Let the Bundt Bake at 350 deg for 25-30 minutes. When toothpick come out clean, wait for it to cool down, before turning it into serving dish.

    • Enjoy....

    Well, I am again hungry, time for another piece of cake. See you guys later.

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