Orange Pound Cake

I am very much new into baking. But i keep trying something or the other with a hope that one day i will learn baking properly. My cakes till now have been disastrous. One fine weekend, i decided to make Orange pound cake. Now why only orange? Because i like Orange flavour. And this did not even take an hour, including preparation. Now this cake has become my go to dessert. I can prepare anytime, the only thing mandatory is Orange.

Orange Pound Cake

Time to Prepare: 30 mins (15 mins preparation time, 15 mins baking time)

Ingredients:

  1. White flour (1 cup)
  2. Powdered Sugar (1/2 cup)
  3. Baking powder (1 tbsp)
  4. Baking soda (1/2 tbsp)
  5. Kinnow (1 whole)
  6. Butter (4 tbsp)
  7. Curd (1/2 cup) or Condensed Milk

How to Prepare:

  1. Rub the kinnow on a grater so that the skin comes out. Keep the grated kinnow peel separate.
  2. Cut the kinnow in two halves and takes out the juice.
  3. Take a mixing bowl and add white flour, powdered sugar, baking powder, baking soda. Mix it well.
  4. Add butter. Please make sure that the butter is not too hot or too cold.
  5. Now add curd, grated kinnow peel and mix well. Here, i have used curd, but if you don’t like curd then condensed milk can also be used.
  6. Add kinnow juice to the mixture and mix it well. Make sure that there are no lumps in it.
  7. Meanwhile, put your microwave to preheat at 180 deg for 10 mins.
  8. While the microwave is busy preheating, take a container, grease it or put butter paper (or parchment paper) at the base and transfer the mixture in it. [Note: I used aluminium parcel box because it takes less time to bake plus its pocket friendly. Being a new baker, i dont want to spend more on baking accessories]
  9. Once the microwave is preheated, put your container with the mixture in it and bake it at 180 deg for 15 mins.
  10. Once the timer is up, do toothpick test. If nothing comes out in toothpick then take out the cake from the microwave, let it cool. Once it is cool, enjoy your orange pound cake.

Note:

  1. Kinnow and Orange are two different fruits. Kinnow is pronounced as key-in-now or kinu.
  2. I have used Kinnow as its more juicier than orange.
  3. While taking out the juice of kinnow, please make sure that you strain the juice properly. Here, we want only juice and no fibre.
  4. You need not have microwave to make this. It can be made in pressure cooker just like any other cake.
  5. Butter paper and parchment paper are not the same but they serve the same purpose.
  6. Time may vary because of the following reasons:
    • Voltage supply. If the voltage is fluctuating, it will take more time to bake.
    • Container used. Aluminium parcel box usually takes less time.
    • Model/Make of your microwave/oven.

Do let me know in comments how did you like the recipe and if you tried.

Stuffed Capsicum/Bell pepper

I am a person who likes capsicum for salad and not in vegetable curry. But then i thought of trying something different and saw this online. Stuffed capsicum can be made in different ways, here i am sharing my recipe.

Clicked by Kashyapnimisha

Time to prepare: 30-45 mins

Ingredients:

  1. Boiled potato
  2. Capsicum
  3. Chopped Onion
  4. Chopped Green chilly
  5. Cumin
  6. Ginger-Garlic paste
  7. Oil
  8. Turmeric powder
  9. Red chilly powder
  10. Cumin powder
  11. Coriander powder
  12. Salt

How to Prepare:

  1. Take a pan, put some oil in it and wait for it to heat.
  2. Put cumin seed in the hot oil.
  3. Add chopped onion and green chilly to the pan. Sauté it well.
  4. When the onion turns light brown in colour then add some ginger garlic paste.
  5. Once the raw smell of ginger garlic paste is gone, add turmeric powder, red chilly powder, cumin powder and coriander powder. Mix it well.
  6. Once it gets mixed well, add mashed boiled potato in it.
  7. Cook it in the pan till the potato starts turning light brown.
  8. Keep the mixture aside.
  9. Now, cut the top part of the capsicum. Clean the capsicum from inside.
  10. Cut the base of the capsicum so that it can stand properly. [Note: Do not cut the base too much or else there will be hole at the bottom and the filling will come out of that]
  11. Stuff the capsicum with the mixture and cover it with its top portion.
  12. Attach the top portion with the help of toothpick.
  13. Take a little deep pan and put some oil in it. Why deep pan ?? Because we dont want our capsicum to compromise when its in standing position 😀
  14. Put the stuffed capsicum in the pan.
  15. Be careful when you add capsicum, as the oil may spill out of the pan. Cover the pan with a lid once the capsicum is added in it.
  16. Keep changing the sides of capsicum from time to time with the help of a kitchen tong.
  17. Once the capsicum is cooked from all the sides, turn off the gas.
  18. Serve it hot.

Note:

  1. This can be eaten in main course or as a snack. I had it in main course.
  2. Cook on low to medium flame. 
  3. I have not added how much tablespoon what because these things vary from person to person. If you still need the exact amount of what has been added, then please mention in comment. 

Do let me know how did you like the recipe and how did you prepare.

Brinjal Masala / Brinjal Curry / Baigan Masala

Well, I am not a great fan of Brinjal. But, since I have to cook nowadays, I try to make food little more interesting both by look and by taste. And, this recipe is easiest of all. 

Brinjal Curry

Before I start, just a small note, there are different types of brinjal and they are used in different recipes. For this recipe, I have used small brinjals. 

Time to prepare: 30 – 45 mins

Ingredients: 

  1. Small Brinjals / Eggplants 
  2. Onions
  3. Tomatoes
  4. Green chillies 
  5. Ginger
  6. Garlic cloves
  7. Turmeric powder
  8. Coriander powder
  9. Cumin powder
  10. Cumin
  11. Salt (as per the taste)
  12. Vegetable oil 

How to prepare:

  1. Cut Brinjals into “X” mark till the tip. (Make sure the brinjal is attached to its top portion)
  2. Add Salt and turmeric powder to the Brinjals and keep it aside.
  3. Chop onions (slightly big pieces will also do)
  4. Chop tomatoes (slightly big pieces will also do)
  5. Chop Green chillies
  6. Cut Ginger in 3-4 pieces
  7. Clean the Garlic cloves and cut it into two.
  8. Take a pan and put some oil in it. 
  9. Once the oil becomes hot, add cumin. Let the flavor of cumin come.
  10. Now add chopped onions, green chillies. Sauté it well. 
  11. Add Ginger and Garlic cloves. Cook this till the onions becomes little soft and translucent.
  12. Add chopped tomatoes in it. Mix it well.
  13. When the tomatoes and onions becomes mushy, add turmeric, red chilly, coriander and cumin powder. Mix everything well and cover the pan with a lid. 
  14. Add half a cup of water to the pan, mix it well and cover the pan with a lid.
  15. Keep checking the mixture in the pan at regular intervals. And keep mashing the mixture to make it somewhat smooth (optional)
  16. Once the mixture gets cooked well, keep it aside to cool down.
  17. Meanwhile, take another pan and put some oil in it. 
  18. Fry the Brinjals in that pan and keep it aside. 
  19. By this time the mixture must have come to room temperature. 
  20. Now put the mixture in a blender and blend it well. Add some water in the blender before blending. 
  21. Take a pan, put some oil in it and add this mixture. 
  22. Once the gravy starts thickening, you will see bubbles in it (I call these bubbles as Dhadkan – Heartbeat), add the fried brinjals to it.
  23. Check the salt in the gravy, if required add some. 
  24. Once the gravy becomes little thick, turn off the gas. 
  25. Serve hot with Steamed Rice / Poori / Chapati

Note:

  1. Cook on low to medium flame. 
  2. I have not added how much tablespoon what because these things vary from person to person. If you still need the exact amount of what has been added, then please mention in comment. 

Do let me know how did you like the recipe and how did you prepare.

Babycorn Manchurian

Right now I am cutting down on Maida (white flour). Making any kind of Manchurian without white flour and Cornflour sounds little strange. Here, I have used soaked rice paste instead of white flour and cornflour.

Babycorn manchurian prepared by me

Looks interesting ?? Scroll down to read how I prepared Babycorn Manchurian.

Initial Preparation: 

  1. Soak rice in water for half an hour and make a paste of it. Do not add more water because we want the paste to be little thick.
  2. Cut the babycorn into four pieces as big pieces may take time to boil and may not boil properly.
  3. Boil the boil the babycorn in a saucepan for around 10 mins on high flame (time may vary depending on the quantity). Add a pinch of salt in the saucepan. 

Ingredients: 

  1. Babycorn (boiled)
  2. Soaked rice paste 
  3. Finely chopped onion 
  4. Finely chopped green chilly 
  5. Tomato Sauce
  6. Green chilly sauce
  7. Soya sauce
  8. Vinegar 

Preparation time: 30-45 mins

How to prepare:

  1. Dip Babycorn in rice paste and put it in a heated pan with oil to fry. 
  2. Once the Babycorn turns brown, take out in a strained with tissue paper on it. (Why strainer and not a plate?? For that you need to see the notes at the end of this post)
  3. Take another pan, put some oil in it and wait for the pan to heat up. 
  4. Once the pan is ready, add finely chopped onion and green chilly (you can add veggies like green, red, yellow bell pepper). Saute it well.
  5. Take a  bowl, add two spoon tomato sauce, and one spoon of each, green chilly sauce, Soya sauce and vinegar. (The amount of sauces may vary as per the taste)
  6. Add half a tablespoon sugar to the above mixture and little amount of water in it. Now mix it well.
  7. Add this mixture to the pan. (Added water in the mixture so that sauces don’t get burned)
  8. Mix everything well and add Babycorn in it. 
  9. Once the Babycorn is coated well with the mixture of sauces, onion and green chilly, turn off the gas. 
  10. Serve hot Babycorn Manchurian. 

Note:

  1. Cook on low to medium flame. 
  2. I have not added how much tablespoon what because these things vary from person to person. If you still need the exact amount of what has been added, then please mention in comment. 
  3. Fried babycorn should be taken out in a strainer and not in a plate as, if you place it in a place, the babycorn will become soggy.

Do let me know how did you like the recipe and how did you prepare.