Feb 25, 2015 1 comment:

Simple Orange Loaf Cake

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
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

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. 

  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!

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Feb 23, 2015 No comments:

Egg Dum Biryani

Dum Biryani is famous rice dish where it is made with cooked rice and meat or vegetables arranged in layers and covered tight and cooked on slow heat where the rice gets simmered with the flavor of meat or vegetables and smothered with southern masalas. I have made Chicken Dum Biryani  and Veg Dum Biryani several times, but never tried with Egg. So today I have made Egg Dum Biryani and i would say it is equally delicious and tasty as Chicken Dum Biryani. When those Surprise Guests come and you don't have Chicken handy, this Egg Dum Biryani sure should come for your rescue. Here is the recipe, Njoy!

Basmati Rice - 2 cups
Onion - 1 medium
Green Chili - 2
Clove - 1
Cinnamon - 2
Cumin Seeds - 1 tsp
Cilantro - 2 Tbsp
salt - 1 tsp
oil - 1 Tbsp

Eggs - 4 ( Boiled)
Oil - 1 Tbsp
Onion - 1 medium
Ginger Garlic Paste - 1 Tbsp
Turmeric - 1 tsp
Coriander powder - 1 tsp
salt - 1 tsp
Red Chili Powder - 1 tsp
Garam Masala - 1 tsp
Yogurt - 1/2 cup

Ghee - 1 Tbsp
Cashew Nuts - 10
Saffron Strands - 3
Milk -  1 Tbsp
salt - 1/2 tsp
Cilantro - 1 Tbsp

Preparatory Steps:
  • Wash Basmati Rice drain and keep it aside. 
  • Fry Cashew Nuts in 1 tsp of Ghee into Golden colro and set aside.
  • Cut 1/2 of onion into very thin slices and fry them in 1 tsp oil and set them aside.
  • Warm 1 tbsp of Milk and leave Saffron Strands in it.
  1. Heat the nonstick pan, add 1 tbsp of Oil. Once the oil is hot add clove, cinnamon, cumin seeds. Once they start spluttering, add thinly sliced onions and green chili. Saute for 2 min. Add 2 tbsp of cilantro and mix it well with onions. Add drained Basmati rice and mix it with onions. Add 1 tsp of salt and mix well. Add 4 cups of water and keep the heat in medium and cook for 15 to 20 min until rice is done. ( use fork and fluff up the rice, that's the indication that it is done). Transfer the rice in wide plate, to let it cool. It stops the rice from cooking and helping the each grain to be separated.

  2. Heat Non stick pot and add 1 Tbsp oil to it. Once the oil is hot add finely chopped onions and green chili. Add Ginger Garlic Paste. Once the oil separates from the onion mixture add all the masalas salt, red chili powder, coriander powder and garam masala. Mix everything well together. Now add 1/3 cup yogurt and mix it very well, it becomes like gravy now. Add halved boiled eggs in the gravy and let them simmer for 5 to 10 min.  Taste and adjust all the seasoning now, Egg Gravy is ready.

  3. Now we have to layer the rice and egg curry. Take a heavy bottomed wide vessel and apply ghee at the bottom. Now add half of the rice in vessel. sprinkle some chopped cilantro and fried onions. Add half of the egg gravy curry. Add another layer of rice and top some chopped cilantro and fried onions, remaining gravy. Now add remaining rice and top with fried cashew nuts, come more cilantro fried onions. Sprinkle 1/2 tsp of salt on top the rice. add Saffron soaked milk on top. Now Close the vessel tight with aluminium wrap and heat on low simmer heat for 10 to 15 minutes. Keep another heavy vessel on top this pan. After 15 min switch off the stove open hte aluminum foil and mix the rice gently from top to bottom. Now your kitchen must be full of wonderful delicious aroma of Biryani. Transfer to the serving bowl serve hot!
Egg Dum Biryani is Ready now! Yummilicious!

Other Related Recipes:

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

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Feb 19, 2015 No comments:

Banana Pineapple Carrot Pecan Shake ~ NutriBullet Shakes

I have tried Almonds and Cashew nuts in my shakes all the time. Today first time tried with Pecans and the shake tasted great. Go on expermint with all the nuts, they are powered packed protein sources, so they give energy boost to your shakes!

Banana Pineapple Carrot Pecan Shake
Banana - 1
Pineapple - 1 cup
Blueberries - 1/3 cup
Pecans - 1/2 cup
Carrot Juice - 1/2 cup ( or Fresh Carrot - 1/2 medium)
Water - 1/2 cup

Blend Banana PineApple, BlueBerries, Pecan for 30 sec.  Then add Carrot juice and water and blend for another 30 sec or 1 min ( in 30 sec intervals) until you get like shake consistency.

Happy Shaking until we meet here again!

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Feb 16, 2015 2 comments:

Cauliflower Biryani ~ Biryani Recipes

I am not sure how I got love for this cruciferous vegetable Cauliflower, but the love for this vegetable is growing for sure. I think it is because it is so easy to cook this vegetable and you can twist this  vegetable in several ways. I have tried several unique varieties with this wonder veggie, You can check all other Cauliflower Exotic Dishes here and I am not stopping there. Today I have tried Biryani out of it and it is marvelous, yummy and delicious. If you have some one that can't take this vegetable as it's own this is better way to sneak it in and turn into Biryani, Who says NO to Biryani any way! You got the point right. Here is the recipe, Njoy!

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

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. 
  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!

Related Categories:

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

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Feb 9, 2015 No comments:

Roasted Rainbow Carrots

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!

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

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.


  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.

Purple and Yellow Carrots are not too sweet compare to usual Orange Carrots. Not sure if the roasting or caramelization or their texture made them so delicious. They turned out so crisp outside coated with garlic flavor and soft inside with dance texture. You won't feel like you are eating Carrots, it feels like as if you are munching on some sweet snack. Absouletly loved them, these will happen now several times in my kitchen, I guarantee! :-) 

Rainbow Carrots

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

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Feb 2, 2015 2 comments:

Methi Mushroom Chukka ~ Chettinad Cuisine

Chukka is a popular Spicy Side Dish in Chettinad Cuisine which means 'Dry Curry'. Usually Chukka recipes are made with Chicken or Mutton or any meat. But today I am bringing the Veggie Version of Chukka made with Mushrooms and Methi leaves for all the vegetarian lovers. In any Chukka recipe, the main ingredients are coated with curry spices first, then simmered with onions and lot of garlic along with Masala Spices, until all the water evaporates which yields to dry curry. The uniqueness of this dish lies in it's process, the meat or veggies will get all the spicy and masala flavors while getting simmered on slow heat. Oh my God my mouth is watering already! Here is the recipe, Njoy!

Methi Mushroom Chukka

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.

  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!


  • 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

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