Yum! Yum! Yum!

I have ended up with lot of  store-brought Juices (Orange, Grapefruit, Cranberry etc) from the recent cocktail party. Now I need to put up good use for these left over juices. I have already used grapefruit etc in my Nutribullet Shakes, But reserving Orange Juice to make this delicious Orange Flavored Pound Cake. I have searched for several recipes, but all the pound cakes are very dense and made with rich ingredients. Finally I have settled with this simple recipe, which turned out to be loaf cake than pound cake. Oh Man, the cake is so delicious,moist and packed citrus flavor; the recipe is very simple. First time I have tried the Orange Glaze on top as well. This got best votes in my family and at work, Kids loved this and my little Anvi begging me to make more or one for every week. This is a Keeper recipe for my family! Here is the recipe, Njoy!

Orange Loaf Cake

Ingredients:
recipe source: Fine Cooking

All Purpose Flour - 2 Cups
Baking Powder - 1 1/2 tsp
Salt - 1/2 tsp
Butter - 1 cup (softened)
Granulated Sugar - 1 1/4 cup
Eggs - 3
Vanilla Extract - 1 tsp
Orange Juice - 3/4 cup
Orange Zest - 1 Tbsp

Glaze:
Confections Sugar - 1 cup
Orange Juice - 1/4 cup

Preparatory Steps: 

• Heat the Oven to 350F. Butter a 9*5 inch loaf pan.
• Mix the Confections Sugar  and Orange Juice in the medium bowl, until you get the glaze consistency. 

Method:

1. Mix APF, Baking Powder, salt in a medium bowl and set aside. 
2. In a large bowl, add softened butter and sugar. mix thoroughly until sugar combines with butter. Add 1 egg at a time to the bowl and keep on whisking. Add 1 tsp Vanilla Extract and 1 Tbsp of Orange Zest and mix it well.
3. Now add the Flour mixture to the wet mixture alternating with Orange juice. (First  add 1/3 flour then 1/2 orange juice, 1/3 flour, 1/2 orange juice, 1/3 of flour). Mix the batter well so that everything is combined. 
4. Transfer the batter to the loaf pan and pat it on all sides to eliminate any air pockets. Bake in the Oven for 55 to 60 min or until the toothpick comes out clean. 
5. Remove the cake from the Oven once it is done, let it cool on the rack for 10 min. Run the knife around the pan and invert the cake. Make some holes with tooth pick. 
6. Brush the Orange Glaze on top of the cake, keep on brushing until the glaze sinks inside and at the end pour the remaining glaze on top. Let is sit for at least 2 hours for the glaze to sink in which makes the cake super moist. 

After 2 hours, cut the cake into Loafs and serve immediately and dig into deliciousness.

Take a Close Peek! Nom Nom...!

Will be back with another easy cake recipe
take care until then!
-Mythreyi

Other Related Recipes:

• Dum Biryani Recipes

• Biryani Recipes

That's all for today, will be back with another detail recipe!
 Take Care until then
 -Mythreyi

Ingredients:
Basmati Rice - 2 cups ( uncooked)
Onion - 1/2 medium
Green Chili - 2
Tomato - 1
Ginger Garlic Paste - 1 tsp
Oil - 1 Tbsp
Ghee - 1 Tbsp ( or butter)
Cinnamon -  2
Clove - 2
Cumin Seeds - 1 tsp
Biryani Masala - 1 Tbsp ( I have used Shan Brand)
Salt - 1 tsp
Water - 4 cups

Marinade:
Cauliflower Florets - 1 cup
Yogurt - 1/2 cup
salt - 1/2 tsp
Red Chili powder - 1/2 tsp
turmeric powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Garam Masala - 1/2 tsp

Preparatory Steps:

• Wash basmati rice and Drain in a colander, keep it aside in Colander. 
• Wash Cauliflower florets in lukewarm water. 
• Mix all the ingredients under marinade section in a small bowl. Coat cauliflowers with this yogurt spice mixture and set aside for 30 min. 
• Chop green chilies, onions and tomatoes in length wise into thin slices. 

Method:

1. Heat the non-stick pan and add Oil and Ghee. Once it is hot, add cumin seeds, Cinnamon Stick, Clove. 
2. Add chopped onion and green chili slices. Saute them for 2 min, then add Ginger & Garlic paste. Saute until the oil separates from onion mixture. Add tomato slices and mix it well. Give it a stir and cook for 2 min.
3. Now add drained basmati rice to the pan and mix it with onions and spices. Add salt, Biryani Masala to the pan and coat the rice well with masala spices. 
4. Finally add Cauliflower Marinade to the pan and fold it in gently so that cauliflowers are spread with rice nicely. 
5. Now add 4 cups of water to the pan. Taste and adjust any seasonings and close the lid and let it cook for 15 to 20 minutes on medium heat until rice is cooked. 
6. After 20 min, check the rice consistency, if it  is cooked properly, switch off the heat and leave it on the stove for 10 min. 

Cauliflower Biryani is Ready now, fluff it up with fork and don't mix with spatula that might mush up the Cauliflowers. Transfer to Serving Bowl and serve it warm along with Cool Raita on the side.

Doesn't it look Delicious!

• Cauliflower Recipes

• Biryani Recipes

• Rice Dishes

will be back with another twisted rice recipe
take care until then!
-Mythreyi

Today at Sprouts Store Rainbow Carrots caught my eye. If you remember last year I have experimented with Colorful Cauliflowers (Green, Purple, Orange) that yielded several healthy recipes. I have never seen carrots in different colors, so I am so excited to make something exotic with these. I have browsed for some recipes, finally settled with this Roasted Rainbow Carrots recipe from FoodNetwork. I have altered the recipe my making my own dressing with OliveOil, Honey and Rosemary. I was skeptical how this will turn out, or will I end up with lot of left overs, several questions popped up in mind, as I have never baked or roasted Carrots before. But these colorful carrots motivated me to go ahead give it a try!

Roasted Rainbow Carrots

And the end result is OMG, They tasted so delicious, honey gave nice caramelization effect on carrots. But after taking them out of Oven they looked so beautiful, the different colors, roasting effects, shiny caramelization and aroma of garlic and rosemary. I couldn't resist and finished half of them by munching on. I offered some to Vj by crossing my fingers, and he finished the rest. Hooray! Another Family Winner Recipe! Here it is Enjoy!

Look at these beautiful colors, aren't they lovely!

Ingredients:
Rainbow Color Carrots - 1 small bunch ( or 5 to 6)

Dressing:
Olive Oil - 3 Tbsp
Honey - 1 Tbsp
Garlic - 5 Cloves ( Finely chopped)
Kosher Salt  - 1 tsp
Black Pepper - 1/2 tsp
Rosemary strands - 2 ( or 1 tsp rosemary leaves)

Make Dressing:
In a small medium bowl mix together all the ingredients under dressing section and make a thick dressing.

Method:

1. Pre-Heat the Oven to 400 F.
2. Trim the edges of Carrots and peel and wash them. I trimmed only at the bottom leaving the stem on. If you wish you can leave the peel also.
3. Take a cookie sheet and arrange the carrots on cookie sheet evenly spaced. Pour the dressing on carrots and brush them gently on all sides.
4. Bake them in the oven for 20 min and turn them over and Bake for another 15 min. 
5. Take them out, top with some chives and serve warm as a side dish or much on this super snack.

Rainbow Carrots

will be back with another exotic side dish!
take care until then
-Mythreyi

Methi Mushroom Chukka

Ingredients:
Mushrooms  - 1 cup ( I have used Brown Bella Mushroom)
Methi Leaves - 1 cup (Fresh Fenugreek Leaves)
Onion - 1/2 small
Red Chili - 2
Cumin Seeds - 1/2 tsp
Garlic Cloves - 6
Oil - 1 Tbsp
Red Chili Powder - 1 tsp
salt - 1 tsp
Turmeric Powder - 1/2 tsp

Preparatory Steps:

• First pat dry all the mushrooms with wet cloth and take out any dirt and clean them. Remove the stem from the bottom. Slice vertically into thin slices. 
• Add red chili powder, salt and turmeric powder to mushrooms and keep it aside.

Method:

1. Heat Nonstick pan on the stove and add Oil. Once the oil is hot. Add Red chili and Cumin seeds. As they start spluttering add chopped garlic. Let it simmer for 2 min so that the oil gets infused with garlic spice. 
2. Now add the chopped onion slices and mix it well. sauté for 2 min.
3. Add the mushrom marinade to the pan and keep on stir frying on medium high. Mushroom leaves lot of water so keep on stir-frying until it becomes dry. Finally add fresh methi leaves to the pan and stir-fry until the leaves are wilted and mixed into mushrooms. You need to stir fry for at least 5 to 7 minutes or until it becomes dry. 
4. Switch off the Stove and transfer this into serving bowl and serve warm.

Take a Close Peek!

This will be good to serve with Roti or Rice or as an appetizer or as exotic side dish!

Notes:

• Today I did not add any masala spices in this dish as masala spices can be harsh on mushrooms. But if you prepare the Chukka with Chicken or Mutton you will be adding some ginger garlic paste and some ground masala to the meat while simmering or stir-frying so that the masala will sink into meat.

will be back with another new dish
Take Care until then
-Mythreyi