Orange cake

Orange Cake !!

A big shout out to my favorite chef Atul sir...whose recipes are the Bestttt!
This has been on my mind since the time I saw it and I finally made it today was superrr yummm!

Only change was tht I skipped the sour cream and orange juice at the end.

Recipe Adapted From Cleobuttera

Oven Preheated at 180 C Baking time 33-38 Minutes.

This is one of the most delicious cakes I have baked even if I say so myself -It was feather light and delicious.

160 Grams Flour.3 Tablespoons Corn Flour / Corn Starch.
1/4 Teaspoon Baking Soda.
1.5 Teaspoons Baking Powder.
100 Grams Butter.
60 Ml White Oil.
160 Grams Granulated Sugar - Powder it.
2 Teaspoons Orange Zest.
1 Teaspoon Lemon Zest.
1/2 Cup Freshly Squeezed Orange .
1/4 Cup Sour Cream - If not using sour cream increase orange juice by 1/4 cup.
2 Eggs - 100 grams approx.
1 Teaspoon Vanilla Essence.
Lets Get Baking:
1. Mix together flour , baking soda and baking powder , set aside.
2. Using a paddle attachment beat up butter and oil for a minute till light and frothy , then add sugar slowly along with orange and lemon zest , as sugar is powdered it will take 1-2 minutes to get a nice lemony color and fluffy texture.
3. Add in eggs one at a time , continue to mix well , also adding in vanilla and sour cream. Blend well.
4. Now turn off the electric mixer and fold in the flour mixture alternately with the orange juice , beginning and ending with the flour mixture The idea is to incorporate the flour well , beat in air while not over working the batter . This gives you the feathery texture of the cake.
5. Bake in a well prepared pan for 33-38 minutes till a skewer comes out clean.
6. Take the baked cake out , while its still in the baking dish and hot , lightly puncture the surface and brush orange juice , I didn't add sugar to the juice . Unmould when the cake cools , and brush the other side too with orange juice in the same way.

Coffee Caramel Custard

COFFEE CARAMEL CUSTARD

INGREDIENTS :

SUGAR ¼ CUP FOR CARAMELIZATION,1/2 CUP TO BE USED LATER

2 TABLE SPOONS WATER

MILK 2 1/2 CUPS

EGGS 4

1/4TH TSP COFFEE POWDER

PINCH OF CINNAMON POWDER

METHOD :

HEAT A FLAT PAN AND ADD QUARTER CUP OF SUGAR IN IT. ADD A 2 TBSP OF WATER AND HEAT TILL THE SUGAR CARAMELIZES,KEEP MIXING IT TILL YOU GET A BROWN COLOR.TAKE OFF HEAT AND MIX A PINCH OF COFFEE IN IT. POUR THE CARAMEL INTO A MOULD AND LET IT SETTLE BY COOLING.I KEPT IT IN THE FREEZER FOR 15MINS.

HEAT 4-5 CUPS OF WATER IN A COOKER OR DEEP VESSEL.PLACE A METALLIC RING INSIDE.IN THE MEAN TIME,HEAT MILK TILL WARM. BREAK EGGS INTO A BOWL,WHISK AND ADD HALF CUP OF SUGAR, 1/4TH TSP COFFEE POWDER AND A PINCH OF CINNAMON POWDER AND MIX GENTLY WITH A WHISK. NOW ADD WARM MILK AND MIX. STRAIN THE MIXTURE. POUR THE EGG-MILK MIXTURE INTO THE MOULD WITH THE CARAMEL AND COVER IT WITH A ALUMINIUM FOIL AND PLACE IT IN THE DEEP VESSEL. COVER WITH LID AND STEAM FOR TWENY FIVE-THIRTY MINUTES. REMOVE WHEN DONE.

ALLOW IT TO COOL OUTSIDE FIRST FOR 15 MINUTES THEN KEEP IN THE FRIDGE TO COOL.AFTER HALF N HOUR TAKE IT OUT LOOSEN THE SIDES OF THE CUSTARD AND TURN IT UPSIDE DOWN ON THE SERVING PLATE.NOW KEEP IT IN THE FREEZER FOR 2-3 HOURS BEFORE YOU SERVE.AN ALL TIME FAVOURITE FOR KIDS….ENJOY IT CHILLED!!

Mutton curry

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Easy Mutton Curry!

This was the most delicious mutton curry coz it was cooked by my husband all by himself and the method of cooking unbelievable🥰

Ingredients:

1 kg Mutton (mix of chaap and nalli)

4 sliced onions

3 chopped tomatoes

1 tbsp diced garlic

1 tsp grated ginger

3 tbsp mustard oil

salt

1tsp red chilli powder

1 tsp garam masala

1tsp turmeric powder

1tsp coriander powder

mix of whole spices(1 bay leaf,2 cinnamon sticks,1 piece of cardamom)

2 green chillies

Method:

1.Heat the mustard oil in a pressure cooker, allow the oil to get very hot ,then lower the heat and temper the whole spices.

2. Saute the sliced onions, ginger and garlic with salt,after 5-7 minutes add in the tomatoes and all the masalas.Saute for 5 minutes and add in the mutton.(the oinions and tomatoes cook along with the mutton,no need for browning the onions)

3. Now cook and cover the mutton for good 20minutes.Bhuno all together with regular stirring in intervals.Let the mutton leave its juices and soak in the masalas. Add few splashes of water if needed in between.

4.Once mutton is 80% cooked,add a little water as per your desire of gravy.Pressure cook with 1 whistle .Garnish with coriander leaves and serve hot.

The yummiest and easiest mutton cooked with love.

Mushrooms , Spinach Cauliflower Rice!

Mushrooms , Spinach Cauliflower Rice!

With so many keto recipes coming in thought of trying this...came out yumm!

Ingredients:
1 small cauliflower (200gm)
6-7 big mushrooms sliced
2 cups of spinach leaves
2tsp butter +1tbsp oil
Salt
Coriander leaves for garnishing
Maggi veg cube or veg stock
1tsp grated ginger
1/2 tsp grated garlic

Method:
1.Pulse the cauliflower florets in a food processor till rice like consistency and keep aside.
2. Heat butter and oil in a deep vessel.
Add in the ginger garlic n saute till slight brown.
3. Now add in the sliced mushrooms and add a little salt as the veg cube also contains salt.Cook till the mushrooms leave water .
4. Now add half of the veg cube followed by spinach and cauliflower .
5. Saute till bite like consistency .Now add in the coriander leaves and a squeeze of lemon.

Enjoy !!
Next time am gonna top it with some sausages:)

Pumpkin soup

Pumpkin n Onion Soup!

Ingredients:

400 gms yellow pumpkin (peeled n chopped in big chunks)
1 small onion sliced
1/4th tsp grated ginger
1 clove garlic
Mixed herbs
Salt
1 tsp butter+ 1 tsp oil
1 veg stock cube
Coriander leaves
Lemon juice
Water

Method:

Heat oil+ butter in a pressure cooker,Add in the onion, ginger,garlic pumpkin,salt n coriander leaves.Saute for a minute and Add enough water and allow it to pressure cook for 2 whistles.Once cool,blend the mixture and strain it well.Heat the soup and add in the veg stock cube,herbs n lemon juice.Enjoy it on a cold winter evening