COCONUT PINEAPPLE CAKE - EGGLESS

Coconut - The most Favorite ingredient of my family. Everyone loves it, whether its in ice-creams, cakes, chocolates or sweets. Its my husband's favorite too.  I made this recipe on a boring n nothing to do weekend just for passing my time. But the way it turned out, i was amazed. It was so good. Even our friends enjoyed it. And this recipe is for one of my friend who told me to share it with her.

Ingredients

*Makes a 9-inch cake.

1 sticks unsalted butter(cut into cubes and set out at room temp. for 30 minutes)
1 cups sugar
Unbleached all-purpose flour (use the scoop and sweep method to measure the flour) - 1 1/2 cup
Vegetable oil - 1/2 cup
Vanilla extract - 1/4 tsp
Coconut extract - 1 1/2 tsp
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Fine salt  - 1/4 tsp
Milk - 1/2 cup
Zest of half a lemon (optional)
Pineapple chunks and berries to garnish.

Method

1. Preheat oven at 350 degree F(180 C)
2. Grease and flour (9-inch) cake pan.
3. Using an electric mixer or blender, cream butter until fluffy. 
4. Add sugar and continue to cream well for 4 to 6 minutes.
5. Add oil in 2 batches, beating well after each addition. 
6. Add flour and milk alternately to creamed mixture, beginning and ending with flour. 
7. Add coconut extract and vanilla extract and continue to beat until just mixed. 
8. Pour the batter in the prepared pan. Level batter in the pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. 
9. Bake for 25 to 30 minutes or until done. 
10. Cool in the pan for 5 to 10 minutes. Invert cakes onto cooling racks or on to an airy surface. Cool completely.
11. Split cake into 2 layers.Spread it with your favorite frosting.
12. Top it with pineapple and berries and enjoy!!

CRISPY SWEET POTATOES WITH SCALLION(GREEN ONION) SAUCE

My mom is very fond of watching cookery shows. The recipes that are in the show has to be tried the very same day. During my last trip to India i saw this wonderful recipe on one of such shows. This recipe was a keeper. After coming back to US i tried making it and guess what.. I nailed it. So this has to be shared with you guys. 

Now about scallions.. they are also called Spring onions/Green onions. We use them a lot in Asian foods - Noodles, soups , salads. An excellent source of vitamin K and C and a very good source of vitamin A too. 
Combining it with milk not only adds taste but also enhances the flavors and aroma and  makes a nice n rich creamy sauce.

(Scallions)  Image courtesy - BBC

Ingredients

medium sized sweet potatoes - 2 nos
Salt and pepper to taste 
Date and tamarind chutney - 1 tbsp
Rice flour - 1 tsp  
1-2 Tbsp olive oil to pan fry the sweet potatoes.

For the Spring Onion Cream: 

Cream - 100 mlMilk - 100 ml
Spring onions - 30 gms (about 2-3 tbsp)
Salt and pepper to taste
A pinch nutmeg 

Method

1. Preheat oven at 350 F (180 degree C.)
2. Wash and pat dry the sweet potatoes. 
3. Season to taste with salt, pepper and olive oil and bake in an oven for about 15 to 20 minutes. 
4. When cool enough to handle, slice into thick medallions. 
5. Cool and then marinate with the date and tamarind chutney.
6. Dust in rice flour and pan sear in a hot pan to a golden brown.
7. Simultaneously prepare the scallion sauce.

For the Scallion sauce:

1. Simmer the milk and cream along with spring onions and reduce by half. 
2. Season with salt and pepper to taste.
3. Add pinch of nutmeg.
4. Transfer in a hand blender add the greens of the scallion and blend to get a gorgeous green scallion flavored sauce.
5. Place the sweet potatoes on a plate n drizzle the sauce on top.
6. Garnish it with onion greens and coriander leaves n enjoy!!

AUTHENTIC KADAI PANEER- RESTAURANT STYLE

Back in India, Whenever we used to go to restaurants, One paneer dish is unfailingly ordered no matter what. And among them Kadai paneer was one of my favorite. Kadai paneer is a combination of paneer and peppers in a tomato based gravy.How many times we want to create a restaurant style taste at home and always wish we could do that. After lots of trials i came across this wonderful recipe from Pavithra.

But before i start i would like to share something.
My mom is an Amazing cook and i learned almost every dishes from her. So i dedicate my first recipe on this blog to my mom who is the greatest cook i ever came across. And also my Husband who supported me in every way n encouraged me to start this blog. 

Paneer - 350 gm (Home made or store bought)

Onion - 1/4 cup cubed

Red bell pepper - 1/2 cup cut into cubes

Green bell pepper - 1 cup cut into cubes

Tomato - 1 small cut into cubes and deseeded

Coriander seeds - 1/2 tbsp

Kasoori methi - 2 tsp (DRIED FENUGREEK LEAVES)

Garam Masala - 1 tsp
Green chilli slits - 1-2 tsp

Oil - 1 tbsp

Cilantro for garnishing

For making gravy:

Tomato - 4-5 (small)

Ginger paste - 1/2 tbsp

Garlic - 4 flakes (make to paste)

Coriander cumin powder - 1/2 tbsp

Red Chilli powder- 3/4 tbsp (adjust according to your spice level)

Turmeric powder - 1tsp

Oil - 1 tbsp

Salt

Water - 3/4 cup (add according to the thickness of gravy)

Sugar - 1/2 tsp

Method:

1. Roast the coriander seeds till u get a good aroma.
2. Once it cools down coarsely powder it.
3. Now heat oil in a Kadai.
4. Add ginger garlic paste n then the tomatoes.
5. Now add the spices(salt,turmeric,coriander cumin powder, red chilli powder)
6. Saute it untill the tomatoes are mushy n you get a nice saucy texture.
7. Now add sugar n mix it. 
8. if the sauce is too thick adjust the consistency by adding water.Your gravy is ready.Keep aside.
9. meanwhile make sure your paneer, onions, tomatoes and  peppers are cubed and ready to go.
10. Heat oil in a pan. Add green chillies and saute.
11. Saute paneer till its golden brown in color.
12. Add bell peppers and cook them partially.(Make sure it has its crunch,do not cook them completely)
13. Add salt and mix it.
14. Now add the prepared gravy and mix well.
15. Once the gravy is evenly coated on the veggies add crushes coriander seeds.
16. Now slightly hand crush the kasoori methi and add it to the paneer mixture.It gives nice aroma.
17. Give a nice toss to the mixture and then add the deseeded tomatoes and about 1/4th tsp of garam masala.
18. Once you add tomatoes do not saute too much just give a little mix . Garnish it with cilantro
19. Enjoy it with your favorite Paratha or Rotis!!!