Almond Sour Cream Cake

Almonds are one of our favourite nut. They are high in unsaturated fat which is very good for our healthy arteries and heart. It is a rich source of magnesium, copper a d high quality protein. They are high in fiber which is extremely helpful to have a healthy digestive system. This cake is a cross between a cookie and a cake since it is not very sweet cake but very moist and use of sour cream makes it really light. A perfect match to a warm cup of coffee or tea.

Ingredients  

Almond                         3/4 cup crushed coarsely
Almond meal                 3/4 cup
Eggs                              3
Flour                             1 cup
Sugar                            1 1/4 cup
Butter                            3/4 cup
Vanilla extract               1 tsp
Sour cream                   4 tbsp
Baking powder             1 tsp
Icing sugar                    for the top

Method

Preheat the oven at 350.
Butter and flour a 9 inch pan. spread crushed almonds at the base of the pan.
Cream butter and sugar together until pale and fluffy.
Add eggs one by one. Beat well before adding the next egg.
Mix in the sour cream and vanilla extract and beat well. 

Sift the flour and baking powder.

Add the flour to the butter mixture, mix to incorporate but avoid over mixing.
Pour into the prepared pan and spread with light movements keeping the almond base even.
Bake for 35-45 mins.
Check after 35 mins and insert the skewer to check if the cake is done, if not give another five mins.
Invert the cake on cooling rack after taking out of the oven immediately. Cool and dust the icing sugar on top before serving.

Note:

You can toast the almonds before crushing for rich nuttier flavour.

Cinnamon

Cinnamon is a spice found in most kitchens. Whether in a sweet or savoury recipe, it is equally loved. Cinnamon is the outer bark of a tree scientifically known as Cinnamomum, native to the Caribbean, South America, and Southeast Asia.

Cinnamon is categorized in two types:
Ceylon cinnamon which is most commonly used in the Western world. It is lighter in color and is cigar shaped. It is sweeter in taste and is more suitable for desserts.
Cassia cinnamon mostly comes from southern China and is less expensive than Ceylon cinnamon. It is mostly used in South Asian cooking in curries and savoury dishes. It is dark in color and also cigar shaped but has a spicier taste.

Cinnamon has been used by humans since 2000 BC. The first traces of cinnamon being used come from Ancient Egypt. It has been used to treat conditions such as cough, arthritis and sore throats.

Modern research also supports its myriad health benefits. It has been used for stomachaches, colds, runny nose, cough etc. Studies have shown that it helps to control blood sugar levels as well. Cinnamon is a powerful anti-bacterial so it helps to calm down the stomach flu bug. It can be used in powdered form as well steeped in teas.

A word of caution though, coumarin is a chemical substance found in both types of cinnamon. If consumed in high quantities, it can cause liver damage. It has been noted that Ceylon Cinnamon contains lower levels of coumarin as compared to cassia cinnamon. So people with weak livers should consult a doctor before consumption.
Herbal Remedy

Following is a herbal home remedy for cough and cold.

Cinnamon Powder       1 tsp
Honey                         1 tbsp
Ginger juice                 1 tbsp
Turmeric powder         1/4 tsp

Mix everything together and take 1/2 tsp after couple of hours to relieve severe cough.
You can also add a tsp of above mixture to hot water and drink as a tea to ease a sore throat.

Potato and Dill Cutlets

Potato cakes or as we call it potato cutlets comes in many flavour combinations. I is one of the famous snacks at tea time. It has just a few ingredients and very simple to make. Use waxy potatoes to get crispy outside.

Ingredients

Potatoes                          5 cups boiled and mashed
Dill leaves                        1 cup chopped
Salt                                  1-1.5 tsp or to taste
Red chili flakes                 1/2 tsp
Black pepper                   1/4 tsp
Onion                              1/2 cup chopped
Green onion                     3 sliced thinly
Butter                              2 tbsp
Egg                                  1 beaten
Oil                                    for frying

Method

Boil the potatoes until fork tender.
Mash them using a potato masher or use a grater. Do not mash them like mash potatoes, they should have a bit of texture.
Heat the butter in a frying pan and fry chopped onion till translucent around 3-4 minutes. add red chili flakes, black pepper and salt to it and fry for another 30 seconds. Pour it on top of the potatoes.
Add sliced green onion and chopped dill to it and mix well to incorporate everything together.
Form 2 inches discs.
Heat an inch of oil in a frying pan on medium high.
Dip the disc in the beaten egg and fry on both sides until golden.

Note:

If you want to skip eggs, let the cutlets air dry for 15-30 minutes before frying.

Stir Fried Chicken and Shrimp with Vegetables in Garlic Sauce

 Every once in a while, all of us are left with a little bit of this a little bit of that. So thats when I need to figure out how to use everything to clear out the vegetable box in the fridge. You can add whatever you have in your fridge. I have used broccoli, red & orange pepper, onion, napa cabbage, chicken and shrimps. Its a simple stir fry with garlic sauce and I served it with steamed rice. Its a very easy recipe which you can put together in a jiffy. Here is how it goes:

Ingredients

Chicken                             2 cups cubes
Shrimp                               2 cups
Broccoli                             1 head cut into florets
Red bell pepper                  1 cut into strips
Yellow bell pepper             1/2 cut into strips
Napa Cabbage                   1/2 head  cut into cubes
Garlic                                 3 cloves grated
Corn Starch                        1 tbsp mixed in half cup of water
Soy Sauce                          1 tbsp
Salt                                     to taste
Black pepper                      1/4 tsp
Green chili                           2 chopped (optional)
Oil                                      4 tbsp

Method

Marinate chicken with the grated garlic cloves for 10 mins.
Heat the wok till its smoking, pour the oil and swirl around quickly to coat.
Add in the chicken and fry until it changes colour around 3-4 mins.
Take out of the pan and add remaining ingredients one by one in the following sequence: broccoli, peppers, cabbage, shrimp. Fry for a couple of minutes.
Put the chicken back into the wok and add salt and pepper. Pour in 2/3-1 cup of water and soy sauce and bring to a boil.
Once it start boiling, add in the corn starch mix. Once its bubbling, let it cook for 2 minutes. Take off the heat and serve immediately.

Note:

You can add less or more corn starch to adjust the consistency of the sauce.
Use any vegetables you have on hand.

My Son's Birthday Cake

May is an important month as it is my elder son's birthday and he a tough client to please. For last couple of years, he has been very specific about his birthday cake from flavours to colours to filling :)

This year demand was for a raspberry filling inside a chocolate sponge with whipped cream frosting. So being the loving mother, it has to be made according to his wish. Its a easy cake with delicious results. Recipe will be in multiple steps for you all to follow. If you have eaten cakes in Pakistan, this is how they taste.

Ingredients

Sponge Cake

Eggs                       3
Flour                      1/2 cup minus 1 tbsp

Cocoa Powder       1 tbsp

Sugar                      1/2 cup
Baking powder       1/4 tsp
Pineapple Juice       1/2 cup

Raspberries            400 gms

Method

Preheat the oven at 350 F.

Prepare an eight inch pan by putting a parchment liner at the bottom and then brushing the sides with butter.
Separate egg whites from yolks.

Beat egg whites till stiff and dry. Now add yolks and beat again.

Add sugar slowly in steps while beating continuously.
Sift flour, cocoa powder and baking powder to aerate it.
Now add flour and baking powder and fold in the egg mix with a wooden spoon. Do not use beater at this stage.

Pour the cake batter into the prepared pan.
Put in the oven on the middle rack and bake for 20 minutes till skewer inserted comes out clean.

Wait for ten minutes before taking out of the pan. Let it cool on a rack till it comes to room temperature.

Whipped Cream Ingredients

Whipping Cream                    3 cups

Icing Sugar                             2/3 - 1 cup

Vanilla Extract                        1/4 tsp

Method

Chill the cream  and whip till soft peaks form. Add sugar and vanilla and keep whipping until you get stiff whipping cream.

Take care not to over whip or you will end up with butter. Keep in the refrigerator.

Assembly

Split the cake through the middle with the help of a serrated knife.

Brush with the syrup on the both sides.

Add a big dollop of whipped cream and spread on the bottom layer.

Add a layer of crushed raspberries.

Put the second layer of the cake on top. Brush with syrup and cover with the whipped cream.

Decorate with the raspberries and serve chilled.

Sweet and Sour Plum Chutney

Plum chutney used to be an essential on weddings during my childhood and it was one of the things I always looked for :)
This chutney complements biryanis very well. I love to have it with paratha. Easy to to and easy to eat. Anything easy excites me so here comes the recipe.

Ingredients

Dry Plums                     250 gms
Sugar                            1 1/2 cups
Water                           1 cup
Salt                               1/2 tsp
Red chili powder           1 pinch
Black pepper                1 pinch cracked
Cumin seeds                 1/4 tsp
Melon Seeds                 1 tbsp
Sliced Almonds              2 tbsp
White Vinegar               1 tbsp
Green Cardamom         2

Method

1. Rinse the plums under cold water and add a cup of water to the pan. Let soak for a couple of hours until they are re-hydrated.
2. Add the sugar and green cardamom and put in on medium flame. Once it starts boiling, add the spices and let cook on medium low for about 10 minutes.
3. Take off the heat and let it come to room temperature.
4. Stir in the vinegar, melon seeds and sliced almonds.
5. Store in an air tight container and refrigerate. It stays good for up to 2 weeks in the fridge.

Note:

You can reduce the amount of sugar to have more tangy touch to your chutney or add more sugar to get a sweeter one. Nuts and melon seeds are totally optional.

You can add more red chili powder if you like it hot.

Karhi pakora

Karhi is yogurt base curry thickened with chickpea flour. It is a very much liked by one and all. A famous dish specially during the rainy moonsoon days. One the curry is ready, fried vegetable fritters are added which act as a dumpling. And then the curry is tempered with curry leaves and cumin seeds.

It is a delicious dish though needs a little time to cook.

Recipe is in two parts. First one is to make the curry and second part is about making pakoras/fritters. Fritters can be with one vegetable or as many as you want, its totally on your personal choice. I have added many but go with your taste buds here.

Ingredients

For Curry

Yogurt                                   500 gms
Water                                    1500 ml
Chick Pea Flour/Besan          1.5 cup
Onion                                    1
Whole green chilli                  2-3 (Optional)
Tomato                                 1
Garlic                                    1 head
Coriander powder                 1 tsp
Cumin seeds                          1 tbs
Black pepper corn                 1 tsp
Curry leaves                          8-10
Red chilies whole                   2-4
Red chili powder                   1 tsp
Salt                                       to taste
Turmeric                               1 tsp

Method

Blend chickpea flour/besan, water and yogurt in a blender till no lumps. Use a strainer to get rid of any lumps. Pour it into a large pot.  

Put all whole spices in a muslin cloth and tie. Add the muslin cloth and powdered spices to the yogurt mix.

Put the pot on stove on high heat and stir until it comes to a boil. Slow down the heat to medium low and let it cook for 2-3 hours till only 3 quarter of half is left. Take the tied spices out and discard.

Ingredients for Fritter/Pakora mix

Chickpea Flourr/Besan               2 cups
Onion                                         1 sliced
Potato                                        1 sliced thinly in long sticks
Spinach leaves                            2 cups chopped

Egg plant                                    1 cup chopped

Green chilies                               1 chopped (optional)

Salt                                            1 tsp
Chili flakes                                 1 tsp
Baking powder                          1/4 tsp
Pomegrante seeds                      1 tsp  slightly crushed
Coriander seeds                         1/2 tsp crushed 

Cumin seeds                              1 tsp
Yogurt                                       1 tsp
Garam masala                            1 tsp
Dried fenugreek                         1/2 tsp (Optional)

Method

Mix all the ingredients by adding water and achieving the pancake consistency. Mixture should be soft but not watery.
Heat 2 inches of oil in wok/frying pan on medium high. Drop a spoonful of batter and fry until bottom looks brown and crispy. Turn over and cook on the other side. Once golden brown add to the boiling karhi, let its cook for another 15-25 mins.

Ingredients for Tempering

Onions                             1 sliced thinly

Cumin Seeds                    1 tsp

Curry Leaves                   10-12

Whole red chilies              5-6
Oil                                   4-5 tbsp

Method

Heat the oil in pan. 

Add onions and fry till the edges starts turning golden brown. 

Add in the cumin seeds, whole red chilies and curry leaves.

Once the start crackling, pour over the hot karhi.

Serve karhi with steamed rice or chapati.