Dates Cake – Eggless , Butterless , Steamed

    For the fourth mouth completion of Akshara , We made this Steamed Dates cake. The cake selection for alphabet D was a long story. I finalized to make Dundee cake  - England’s fruit cake with almonds.

          I made the batter and baked the cake . I was disappointed because of the outcome , there was a deep hollow on top of the cake , even though it tasted great .

          Next day , I managed to make this steamed dates cake. I didn’t take dates cake in my first option , as I had already posted Dates Walnut cake.

          I made this cake in small quantity , as akshara was not feeling well for a week during her fourth month and was hospitalized. Everyone in our family were not in a mood to celebrate.

          Everyone like this mini steamed dates cake which was so soft and spongy. Akshara get well soon and be haealthy ...........

Requirements :

All purpose flour - 1 1/2  cup

Corn flour – 1 tbs

Baking powder – ½ tsp

Baking soda – a pinch

Dates – 15

Molasses / Brown sugar – 1 tbs

Milk – 1 cup

Method :

 Grind dates with milk  to a fine paste.

Sieve the  flour and baking powder together for three times.

Add the molasses to the dates mixture .

Add in the flour mixture and mix well.

Pour into the steaming vessel and steam for 15 minutes.

I used a small bowl for steaming , can use any shape of your choice.

Let it cool and unmould.

I just sprinkled some sprinkles on top……….

Melt in Mouth Mushroom Pasta

    

Pasta is my favorites 
these days. As we can make pasta recipes within minutes and we can add the ingredients according to our taste buds.

 This was an easy to cook pasta with mushroom. Soft pasta with slight crunchiness from the mushroom gives this dish an uniqueness.

 Mushrooms are good for our health.

Ingredients:

Uncooked pasta – 1 cup

Button mushrooms – 6- 8

Grounded Pepper – 1 tsp (as per taste)

Salt according to taste

Butter – ¼ tsp

For white sauce:

Butter – 1 tbs

Corn flour / Maida – 2 tbs

Milk – 1 ½ cup

Method:

 Bring 3 cups of water to boil, to this add the pasta and cook.

Keep in slow running water and drain well.

Wash and Chop the mushrooms.

To make the white sauce

Melt butter in a sauce pan, add the flour and roast under low flame.

Add in the milk and mix well without lumps.

 While you are mixing the flour to the melted butter and milk, can switch off the flame.

 Bring to boil to thicken a little.

 Melt the butter in another pan ; add in the chopped mushroom and sauté for two minutes.

 Add in the cooked pasta and stir gently or toss.

Add the white sauce and toss again till the sauce coats well.

Add in salt and grounded pepper.

Sprinkle chopped parsley or cilantro on top.
 Melt in mouth mushroom pasta is ready to be serving.

Carrot Cake with Butter Icing – Akshara’s Third month Completion

  

      

  This carrot cake was made for Akshara’s third month completion  September 25^th, 2014. I made this cake healthy by making it a eggless and with wheat flour.

 

        

        This cake was so colorful and flavorful. Carrot gives a mild orange color to the cake. I added orange flavor essence which makes the cake more delicious.

        By the time I finished baking the cake  little angel was sleeping . so we waited till she wake. Once she wake I started to take pictures of her with the cake , but she is not in a mood to pose , she yawned and did so many things but didn’t smile JJJJJJJJJJJJJJJJ

        By the completion of the third month , she recognizes our face and starts to smile at us…. She must live happily and smile throughout her life……….. God Bless you Akshara  JJJJ

        This cake was made using carrot as main ingredient for the alphabet ‘C’  and a simple butter icing with almond flakes.

  

    Usually in the carrot cakes cream cheese icing are used , i don't want to add more fat , so made the simple butter icing.

Requirements :

Wheat flour – 2 cup

Maida / cake flour – 1 cup

Baking powder  - 1 tsp

Baking soda – ½ tsp

Grated carrot – 2 cup

Curd / Yogurt – 2 cup

Vegetable oil – ½ cup

Milk – ¼ cup

Granulated sugar – 1 ¾ cup

Orange essence ( Nu Naturals ) – 1 tbs

Salt – ¼ tsp

For Icing :

Almonds – 10 – 15

Butter – ¼ cup

Icing sugar – ½ cup

Milk – 2 tbs

Orange essence – 2 drops

Method :

  Sieve maida , wheat flour , baking powder and baking soda  thrice.

        In a mixing bowl , add curd , oil , milk and sugar , mix well until the sugar is dissolved completely.

   Add the grated carrot , orange essence and give a quick stir.

  Add the flour mixture in three batches and fold in in the same direction.

Preheat the oven to 220*.

Grease the mould and pour the batter and level.

Bake in the preheated oven for 35 – 45 minutes or till the tooth pick inserted comes out clean.

Immediately transfer the baked tin onto a wet cloth for easy unmolding. Allow it to cool for 15 minutes, then invert on a plate.

I kept the cake in the refrigerator while making the icing.

In a bowl, mix the butter, icing sugar and essence together. Add the milk for the required consistency.

 Keep the icing in the refrigerator for 10 minutes.

Take out the cake and apply the icing on top.

Sprinkle the almond flakes and keep in the refrigerator till cutting as the icing will melt.

Carrot cake with butter icing is ready to serve.

Mint Mutton chops / Pudina Mutton

  This is flavorful mutton curry with the flavor of mint. Mint leaves / Pudhina as called in tamil is used in Indian, Pakistani and Arabic cooking.

   Mint leaves are good for our body, we must have this at least once in a week.

 This recipe is from a tamil cookbook for non-vegetarian recipes.

    I made this mutton curry for our lunch and we had with plain rice.

    Mutton as the lamb is called in India is my favorite as we can eat fleshy pieces without bone . 

     I had already shared some of mutton recipes

Kongunadu mutton gravy

Mutton coconut milk curry

Mutton Briyani version - 1 

                    version - 2

Pepper Mutton

Ghost Ke phasant

    

 The mutton pieces were juicy and well cooked.

Requirements :

Boneless Mutton/ Lamb – ½ kg

Onion-1

Curd – ¼ cup

Oil – 1 tbs

For Mint Masala :

 Mint leaves – 1 large cup

Grated coconut – ¼ cup

Green chilli – 4 – 5 ( according to spice level )

Ginger – 1’’ piece

Garlic – 5 cloves

Cinnamon – a small stick

Cloves – 2

Salt to taste

Method :

 Grind all the ingredients under mint masala to a fine paste.

In a bowl add the washed mutton pieces , grounded masala and mix well.

Let it be for 15 – 20 minutes.

Heat oil in a pressure cooker , add the chopped onion , sauté till it turns translucent.

Now , add the marinated mutton along with leftover masala.

Add about ¼ cup of water and required salt.

Close the lid and cook for 3 whistles.

Let the pressure lowers and open the lid.

If the curry seems watery bring to boil till the required consistency.

As we had with plain rice , I kept in a thick gravy consistency.

Mint mutton chops is ready to be served.

Serve along with plain rice , Brinji rice , phulka , roti or Dosa.