Bisibela Bhath - For Blog Hop Wednesdays

For today's blog hop I was paired with Kalyani of Sizzling Tastebuds. Shae has a wonderful space and she has yummy recipes to try in kitchen. I have noted her Bisibela Bhath for blog hop. She has a pictorial space for the recipe. The rice was very very yummy and delicious.

I didn't made any alterations. But omitted ghee, coconut, peanuts and capsicum.

Ingredients:

Rice - 1 cup

Tuvar dhal - 1/4 cup

Masoor dhal - 1/2 cup

Water - 6 cups

Turmeric - 1 tsp

Chopped Veggies - 1 1/2 cup [ I used 2 carrots, 6 beans, 1/4 cup peas, 1 potato ]

Small onions - 2 cups

Tomatoes - 3 large ripen - chop fine

Salt

Castor Oil - 1 tsp

For Bisibela bhath powder:

Dry roast and grind to a fine powder:


Sambhar powder - 1 tbsp [ don't roast ]

Cinnamon - 1"

Cloves - 2

Elaichi - 1

Marati mokku - 1

Coriander seeds - 2 tbsp

Jeera - 1 tsp


Gram dhal - 1 tsp

Red chillies - 2

To temper:

Oil - 4 tbsp

Mustard seeds - 1 tsp

Hing - 1 tsp

Curry leaves - few




Preparation:


1. Wash rice and dhal separately. Drain. Soak rice for 20 min.

2. In a pressure cooker, add 2 cups water, dhal, castor oil and turmeric. Let it boil ( without lid ) for 8 min.

3. Add rice, chopped veggies, 2 cups water, 1 tsp salt and cook for 5 whistles.

4. Heat oil in a kadai and temper.

5. Add onions, tomatoes, salt. Cook till tomatoes are mashy.

6. Add tamarind pulp, ground powder and 1/2 cup water. Cook till raw smell goes off on simmer flame.

7. Cool and open the cooker. Add the above mixture and stir well. Add 1 cup of water and check for salt. Simmer on low flame and cook for 2-4 min or until the rice is like khicdi consistency.

8. Serve with papad / pickle.

Pumpkin Pound Cake - For Blog Hop Wednesdays

This week for blog hop I was supposed to cook from Deepali of Confusion Cook. She has a simple but beautiful space. I decided to bake her banana pound cake with some modifications. I had pumpkin at home. So I decided to replace pumpkin instead of banana.




 
Original recipe is here.

Ingredients:

Sifted Cake flour - 1 3/4 cup [ See Note ]

Butter - 1/2 cup

Eggs - 2

Sugar - 1 cup

Pumpkin puree - 1 1/4 cup

Baking powder - 1 tsp

Baking soda - 3/4 tsp

Salt - 1/4 tsp

Vanilla extract - 1 tsp 

Cinnamon powder/ Pumpkin Spice - 1/4 tsp


Preparation:

1. Sieve the dry ingredients thrice and keep it aside.

2. Cream butter and sugar. Add vanilla extract and mix well.

3. Add one egg each at a time and beat well for 1 min.

4. Add 3 tbsp flour at a time and fold in.

5. Add pumpkin puree and stir well.

6. Grease a baking tray and bake at 180 deg C for 40 - 45 min. My oven took 40 min exactly.




7. Cool, Invert and serve.

 






Notes:

1). Cake flour is:

Maida - 1 cup

Corn flour - 2 tbsp

Remove 2 tbsp maida and add cornflour 2 tbsp and sift it. This is cake flour.

2). To make pumpkin puree at home:

Remove seeds and skin of pumpkin. Cut into cubes,

Grind well in a mixie. Pumpkin puree is ready.

You can use this puree for halwa preparation too and no need to grate pumpkin.

Coconut semolina cake – A Traditional Goan Cake

This week my blog hop friend is Archana of Mad scientists Kitchen. She has a wonderful collection of recipes. From her recipes I choose Coconut Semolina Cake for blog hop. This recipe was unique and I didn’t came across such a combination of rava and coconut in a cake. This tempted me to try this recipe.

The cake was moist and looks mashy as rava is added. I took two slices of this cake which made my tummy full. Has coconut crunchiness in it.

 

Original recipe is here.

I made few alterations to the recipe.

Ingredients:

Grated coconut – 2 cups

Rava – 1 cup

Sugar – 1 cup

Butter – ¾ cup

Maida – 2 tbsp

Egg – 3

Baking powder – 1 tsp

Vanilla essence – 1 tsp

Cardamom powder – ¼ tsp

Salt – a pinch

Preparation:

1. Grind coconut along with tender coconut water and cardamom powder and keep it aside.

2. Separate egg whites and egg yolks and beat them separately.

3. Add all the dry ingredients and mix well.

4. In a bowl, Cream butter and sugar.

5. Add egg yolks, grounded coconuts and mix well.

6. Add egg yolks followed by egg whites.

7. Add vanilla essence.

8. Add flour, baking powder, salt, maida and Rava.

9. Leave it for 6 – 7 hrs.

10. Grease the pan and pour this in oven.

11. Bake in oven @ 180 deg C for 45 min. My oven took 50 min.

 

12. Cool and then cut into slices.

 

 

 Linking this cake to vardhini's Bake Fest.

Butter Biscuits - Perfect buttery aroma in your kitchen - for Blog Hop

This is my first entry to blog hop Wednesdays started by Radhika of Tickling Palates. It is a wonderful concept so that we can get introduced to new friends in this blogosphere, cook from their blogs. In return they visit your blog and try out your recipes too.


My first friend in this blogosphere was Hyma of Flavors and me.  She has a simple but wonderful space in her blog. I have bookmarked some of her recipes too. I proposed to bake her Butter Biscuits, as till now I didn't baked any biscuits or cookies. Wooow, the biscuits were very buttery aromatic in my kitchen.

If you are interested in  joining  Blog Hop Wednesdays here is how it works:

"The plot behind this attempt is to form groups and make pairs with a blogger who will be your partner for that particular week. This happens every alternate Wednesdays. You will then go through your partner’s blog, select, choose, cook, click and post the recipe in your blog on Wednesday and vice versa. The alternate week you will have a new partner. This way not only you tend to your blog at intervals but also learn some new recipes along the way and get to know a lot of bloggers and make friends."

Recipe is here.

I halved the recipe.

Ingredients:

  

Maida - 1 cup

Sugar - 1/2 cup - powdered

Butter - 85 gms

Salt - a pinch

Nutmeg powder - a pinch

Cardamom Powder - a pinch

Almonds for topping

Preparation:

1. Soak the almonds in warm water for 10 min. Peel the skin and halve them.

2. Sieve the flour, nutmeg powder, cardamom powder and salt. 

3. Beat the sugar and butter until it is light and creamy.

4. Add the flour. Mix slowly until they combine into a soft dough.

5. Make big balls of the dough and roll then on a floured board to desired thickness. If u roll it too thin, it would become very crispy.

6. Use cutters to cut them into desired shapes and place them on the greased cookie sheet.

7. Place the almonds on each biscuit.

8. Bake them at 180 deg C on the top rack for 12 min.

9. When the sides and corners start browning, remove them from oven and let them cool before removing from tray.

I want to try this again in wheat flour. 

Linking this to Blog Hop Wednesdays at Tickling Palates.