Orange-Cinnamon Pound Cake

                                   Happy Thanksgiving..!!! 
   Orange-Cinnamon Pound Cake A perfect recipe for last minute of Thanksgiving Dessert. It's super easy and takes you 10 to 15 minutes max to prepare, and it tastes amazing: specially fragrant, moist, tender with a wonderful fresh and delicate taste of orange and cinnamon.. No need to go for fancy recipe, often, simple is the best!!! And the good thing with this cake is that you can actually add a new twist to the recipe each time you bake it: adding some walnuts or pecans, cranberries or chocolate chips.. or without adding the cinnamon powder.. There are plenty of options depending on your mood and occasion, your tastes or the ingredients you have at home. Enjoy the simple moments of life on this Thanksgiving..

  Happy Thanksgiving to all..!
Ingredients:
 1 large Orange juice(fresh Juice)
 1/4 teaspoon Orange zest
 1/3 teaspoon Cinnamon Powder
 3 Eggs (large)
 150g Butter (you may use salted butter)
 170g Caster Sugar
 160g All-purpose flour
 1-2 drops of Orange extract
 1/2 teaspoon Baking Powder
Method:
* Pre-heat oven on 350*F.
* In a large mixing bowl, beat the eggs and sugar until pale and fluffy. (about3-4 minutes)
* Sift in the flour with the baking powder, stirring well.
* Pour the melted butter into the batter and mix.
* Pour orange juice and add orange zest and orange extract in the batter.
* Pour the batter into the greased loaf tin.
* Bake for 30-40 minutes or until cake baked properly.
* Allow the cake to cool down completely before serving.

* Cut into slices and serve.
* Enjoy.

Notes:
You can add your own twist to the recipe by using some chocolate chips, walnuts, pecans, cranberries... Be creative!! and Enjoy the Thanksgiving Dinner with this, Orange-Cinnamon Pound Cake...

Navratan Korma

                              "Navratan Korma"- A royal recipe!! 
       This dish is named Navratan Korma as it contains 9 different, pretty and flavorful components. The gravy itself is pale so as to allow "9 gems" to stand out. Navratan Korma was created in imperial kitchens and served to kings, queens and other royals during the Mughlai era in India. So this recipe is basically belong to Mughlai Cuisine. My recipe is sweet, spicy, nutty and creamy. Though it consists many ingredients. There are a few steps, but the more often you make this, the easier it'll become. I'm also certain that as soon aas you finish this meal, you'll already have plan to make it again soon:) Hope you like it as much as we did!!

My contribution for #foodiemonday #bloghop #mughlaicuisine

Ingredients::
Oil 2 Tablespoon
Carrots 1⁄4 Cup (4 tbs), diced
Potato 1⁄4 Cup (4 tbs), diced
Cauliflower 1⁄4 Cup (4 tbs)
Green beans 2 Tablespoon
Green peas 1⁄4 Cup (4 tbs)
Bell peppers 1⁄4 Cup (4 tbs)
Fenugreek leaves 2 Tablespoon
Paneer cubes 1⁄4 Cup (4 tbs)
Raisins 2 Tablespoon
Crushed tomatoes/Tomato puree 1⁄4 Cup (4 tbs)
Turmeric 1⁄2 Teaspoon (Use as per taste)
Red chili powder 1 Teaspoon (Use as per taste)
Paprika 1 Tablespoon (Use as per taste)
Punjabi masala 1 Tablespoon (Use as per taste)
Salt To Taste
Sugar To Taste (Optional)
Heavy cream 1⁄4 Cup (4 tbs)
Cilantro 2 Tablespoon
FOR THE ONION PASTE;
Oil 1 Tablespoon
Cumin seeds 1 Teaspoon
Onions 1⁄4 Cup (4 tbs), chopped
Garlic 1 Tablespoon, chopped (Use as required per taste)
Ginger 1 Tablespoon, chopped (Use as required per taste)
Water 1 Tablespoon (Use as required to make a smooth paste)
Cashew 2 Tablespoon
Method::
For The Onion Paste;
* Take a pan heated with a couple of tablespoons of oil, add the cumin seeds and when they crackle add the onions and cook till tender.
* Add the ginger, garlic, and cashew and stir to cook it a little.
* Add onion, ginger and garlic mixture into the blender and blend to a smooth paste. Add water as required to make a smooth paste.
For Gravy;
* Take a pan, heat it with oil, add the carrots, potato, green beans and peas, cauliflowers, bell peppers and stir.

* Add salt to taste and stir well.
* Add the fenugreek leaves, paneer cubes and prepared onion paste, raisins, tomato puree and mix well.

* Add the spices such as turmeric, red chili powder, paprika and punjabi garam masala.

* Cover and cook for a while.

* After a few minutes, uncover and add the heavy cream, stir gently to combine.

* Add a little water to add gravy to the korma. Stir for a couple of minutes and turn off the heat.
* Garnish with freshly chopped cilantro leaves and fried cashews, if desired.
* Serve with Naan or Roti or Parathas.

* Enjoy!!!

Check my another Mughlai Cuisine Recipe:
       

Cauliflower Korma (Gobhi-Korma)

Enchilada Cups

     So today, I'm sharing a new one- Enchilada Cups.. Super easy and delicious recipe ever.. I decided to experiment and see if I could transfer of bag of white corn tortillas into a pan of little baked tortilla "cups".. Turns out, they worked like a charm!! I just poked the tortillas into standard size muffin cups, and then baked them up until crispy.. Then I whipped up a simple enchilada filling mixture.. Then I filled cups with the mixture.. .. and topped them each with the cheese, and then baked the cups until everything was warmed through and melty.. Then once they were cooked up, I topped them with some cilantro and green onions and guess what?---They were ready to go..!

   So cute, eh? And even more fun, so easy to eat.. no fork needed. ;)
 My #foodiemonday #bloghop entry for #enchilada challenge..

Ingredients::
10 white corn tortillas
1/2 Can (about 5 oz.) Red Enchilada sauce
1 Can black beans. (rinsed & drained)
1 1/2 Cup Slices onion, bell pepper, corn
1 Cup shredded Mexican- blend cheese
1/2 Cup mixed of chopped cilantro and green onion and chopped olives 
2-3 teaspoon Taco seasoning
1/2 teaspoon Fajita Seasoning
1 teaspoon oil
Salt to taste

Method::
* Heat the oven to 350* F.
* Tuck each the tortillas into the cup of standard sized muffin pan, gently pleating the edges of the tortillas so that they fit snugly inside each cup.

* Bake for 10 -12 minutes.
* Remove and set aside.
* Take a pan and heat the oil.
* Add sliced onion, bell pepper and corn.

* Add salt to taste and 1tsp taco seasoning and 1tsp fajita seasoning.
* Sauté vegetable for 2 minutes and turn off the stove.
* Combine the rinsed and drained black beans, sauté vegetables, enchilada sauce and taco seasoning together in a mixing bowl.

* Toss until all the ingredients are evenly combined.
* Carefully spoon  the filling in to each tortilla cup until it is filled nearly to the brim.
* Place the cheese on top of each tortilla cup.

* Then return the cups to the oven and bake for 8-10 minutes, or until the cheese is melted and the filling is warmed through.
* Remove from the oven, and sprinkle the top of each with cilantro and green onion and chopped olives.

* Serve warm.
*ENJOY!

 NOTES;
- You can use small flour tortillas or yellow corn tortillas instead of white tortillas.
- you can add or subtract your choice of vegetables too.

Tomato & Mixed Veggie Soup

      There's nothing like a good soup when you're tired of eating fast food and at random restaurants. While cooking at home is always easy on the wallet, soups are often packed with myriad of beans, which means you're getting evevn more bang for your buck (and full tummy too:) This soup recipe show you how to whip up a fabulous pot of soup anytime in year in just a few minutes. This Tomato & Mixed Veggie Soup is a great for weight watchers too..

  My #foodiemonday #bloghop entry for #soup..

   
Ingredients:
3 Tomatoes
1-2 cups roughly diced mixed vegetables (carrots, beetroot, green onion, spinach leaves, bottle gourd(dhudhi), green cabbage, purple cabbage)
3 cloves garlic
4-5 Chopped Basil leaves
1/2 tablespoon Butter
1 teaspoon Cumin powder
Salt to taste
Crushed black pepper to taste.
1/2 tablespoon Sugar
1 to 1 1/2 cup Water
some cream for garnishing.
Method:
* Pressure cook all the vegetables along with tomatoes and garlic.

* Blend all the vegetables after pressure cooked.
* Strain them finely.

* Heat the pan add butter and cumin powder.
* Add strain vegetables and water.
* Add chopped basil leaves. 
* Add sugar, salt and crushed black pepper.
* Cook it till the soup boil and turn off the stove.

* If you like thick consistency boil it more.
* Garnish with cream.
* Serve it hot.

* Enjoy!!!

Snickerdoole Cupcakes with Cinnamon-Brown Sugar Frosting

     Happy Halloween!!!
     Happy Diwali & Prosperous New Year to all my Indian readers...!!
         Get up and give trick and treat (both) to your kids and love ones... A easy and sweet recipe on this Halloween!!! And of course a new modern sweet way to celebrate a Diwali with this delicious Cupcakes...

 
   Also my #foodiemonday #bloghop entry for #fallrecipes

INGREDIENTS::

FOR CUPCAKES:

* 1 and 2/3 cups (210g) all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda

* 1/2 teaspoon salt

* 1 and 1/2 cups (300g) granulated sugar, divided

* 1/2 cup (1 stick or 115g) unsalted butter, melted

* 1 large egg

* 1/4 cup (60g) yogurt

* 3/4 cup (180ml) milk

* 1 Tablespoon vanilla extract

* 2 teaspoons ground cinnamon

For Cinnamon- Brown Sugar Frosting

* 1 cup (2 sticks or 230g) salted or unsalted butter, softened to room temperature
* 3-4 Cups Confectioners' Sugar
* 1/4 cup (60ml) heavy cream or half-and-half*
* 2 teaspoons vanilla extract
* Salt to taste

* 1 Tablespoon ground cinnamon

* 1 Tablespoon Brown Sugar

 

METHOD:::

*Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
* In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
* In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar - mixture will be gritty. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.

* In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together.  Set aside.

* Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner.

 
* Top with 1 teaspoon of the cinnamon-sugar mixture.
* Top with 1 heaping Tablespoon of cupcake batter, until the cupcake tins are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter.

*  Top each cupcake with 1 teaspoon more of the cinnamon-sugar.
* Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean.

 
* Allow to cool completely before frosting.

For Frosting;
* Beat softened butter on medium speed with an electric or stand mixer.
* Beat for about 3 minutes until smooth and creamy.
* Add confectioners' sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 full minutes 
* Add more confectioners' sugar if frosting is too thin or more cream if the frosting is too thick. (Optional)
* Taste the frosting and add salt if frosting is too sweet (1/4 teaspoon).
* Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl.  
* Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds to swirl the frosting.

* Spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag. (See below for a visual.)

* Pipe onto cupcakes as desired. 
* Simply frost the cupcakes with both the vanilla and cinnamon frostings.

* Sprinkle some Brown Sugar on frosting.

* Serve them or store them for later use too.

* Enjoy!

Happy Baking on these Halloween!!
 May every day of the New Year glow with good cheer and happiness for you and your family... Happy Diwali and a prosperous New Year....

Fada-Lapsi

               Happy, Healthy and Safe Diwali to all my readers!!!
       Diwali is incomplete without an authentic sweets and desserts, and so here it is.. A authentic dessert- Fada Lapsi....Fada Lapsi, a delicious Indian sweet, hardly needs any introduction!! Lapsi is a dessert, famous in western Indian especially in Gujarat and Rajasthan. The fada lapsi taste amazing as combination of broken wheat and cardamom and ghee.. Moist and soft old fashioned Lapsi oozes with the richness of desi Ghee..Often jiggery and milk is used in the preparation but I like simple old traditional recipe of adding water an sugar because this is Diwali Special:) It is always cooked on festival days like Holi, Dhanteras and Diwali and of course on some special occasions or for ritual(pooja)..

   My entry to #diwalispecialsweets on #foodiemonday #bloghop.. Happy Diwali to all my readers..

  As I was in rush when I made this recipe, I don't have step by step pictures. Sorry for that..:-)
Ingredients:::
1 cup fada (cracked wheat)
1 cup Sugar or as per your taste
1/2 cup Ghee (clarified butter)
4-5 cups boiling hot water
A pinch of Saffron
1 tbls raisins
1 tbls chopped or slices of Almonds
1/3 Cup Hot milk
1 tsp Cardamom powder
Method:::
* Heat the pan on low-medium flame.
* Add ghee in it.
* After ghee melted, add fada(cracked wheat)
* Keep flame on low-mediun.
* Keep stir ring the fada continuously.
* Keep cook till fada change the color to golden brown.(about 5-7 mintes on very low-med flame)
* Add 4-5 cups of boiling hot water and cook on medium flame..
* Add saffron and mix.
* Cook on a low-medium flame for another 15-20 minutes or till fada(cracked wheat) is almost done and well cooked,(fada should be proper soft) while strring.
* Add milk and let it stir till milk totally absorbing by fada.
* Add the sugar, once the water is totally absorb and fada is well done cooked. (if need more water add it before add sugar)
* Cook it again till all the sugar water is vapor.
* Cover and Cook on low flame or another 5-7 minutes till ghee separated on sides.
* Add raisins and almonds and mix well.
* Cover and cook on very low flame for couple of minutes.(stir in between)
* Turn of the stove and add cardamom powder.
* Mix well and serve hot..

NOTES::
Make sure adjust sugar according to taste..
Cook on very low flame on last stage for longer if needed.

Enjoy!!
Happy Diwali!!!

Pomegranate-Apple Raita in Strawberry Yogurt

   A simple and easy-peasy raita recipe to go with any routine meal or fasting(vrat) meal.. A perfect recipe to include some proteins and vitamins-minerals in the fasting days. There are endless variation for this kind of Raita, but as I'm preparing this for Navratri Vrat, so I took care to use the spices which are allowed during fasting days. So this raita is just spiced up gracefully with minimum ingredients...let's have a look of this Strawberry flavoured, sweet-spicy and delicious Raita....

    My #foodiemonday #bloghop #navratrispecial contribution....Happy Navratri And Happy Dasera to all of you...

Ingredients::
1 cup Yogurt
2 crushed Strawberries
2 chopped strawberries
2-3 tbls Pomegranate seeds
2 tbls chopped Apple
Some chopped Mint leaves
1tsp oil
1/2 tsp Red chilli powder
1/4 tsp Musturd seeds
1 tsp chopped green Chilli
1/4 tsp Cumin powder
1-2 tsp Sugar
Sindhav salt (fasting salt) to taste
Method::
* Mix crushed strawberries and yogurt very well.

* Add chopped apple, chopped strawberries and pomegranate seeds in yogurt.

* Add cumin powder, red chilli powder, Chopped mint leaves, sindhav salt and sugar.

* Mix all again.
* Heat the oil for tadka.
* Add mustard seeds and chopped green chillies in oil and cook for 1-2 mins.
* Add Tadka to the yogurt and mix it well.

* Serve it cold with any Vrat Puri, Thepla or anything else..

Variation::
* You may add any kind of fruits in this Raita.
* Add regular salt if you using this raita on no fasting or vrat days.
* You may use any fruit crushed to make flavored yogurt besides Strawberry.

Happy Cooking!!!