Yogurt and BlueBerry Compote Cake

Hello all you wonderful people. Today I am so thankful to all you folks who wished us both for our 4th anniversary. Its already 4 years and hardly believable. I remember getting tensed for the first time while meeting parents and now our journey has come far along. Life has been a great adventure just like a video game where we are taking everything that comes along and enjoying it.

So I made this cake as that one sweet for celebrating this milestone. I know that most of you there are health conscious and I am proud to say that I fall in the same list. So a cake that is full of sugar, cream and fats is an absolute no no. Thank god for this new experiment, I found a healthier way. The difference is, I am using whole wheat flour instead of Maida or All purpose flour and sugar substitute for actual sugar. This substitute is the most natural one obtained from Stevia leaves. I have cut the oil in half and the milk and yogurt I have used is non fat.

When it comes to frosting, traditionally I use cream cheese, whipping cream, butter and sugar. For this cake though, I am using nonfat yogurt and brown organic sugar. Also for decoration, I have used natural blue berries to make a compote (similar to sauce) and used very minimal brown sugar instead of making sugary jams or jellies.

Please enjoy making this guilt free cake and for the first time, "You can have the cake and eat it too" :). Also note that this is good to eat after chilling in refrigerator for 2-3 hours, but try eating it with in a day or two.

Serves: 6-8

Preparation Time: 25 mins baking time + 10 mins Frosting + 20 for compote and mixing

Ingredients for Cake:

• 1 cup + 2 tbsp whole wheat flour
• 1/3 cup + 1 and 1/2 tbsp sugar substitute ( I used stevia sweetener, or use 1 cup ordinary sugar)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp vinegar
• 1/2 tbsp vanilla essence 
• 1/2 cup oil ( any non pungent oil would do, I used vegetable oil)
• 1 cup 1%, 2% or fat free milk
• 1/2 cup water
• A pinch of Saffron
• 1 tsp orange zest (grate orange peel using a small eyed grater)

Ingredients for Frosting:

• 1 and 1/2 cup set curd or any low fat yogurt
• 3 tbsp normal or brown sugar
• 1 tsp lemon juice

Ingredients for Compote:

• 2 cup blueberries or grapes
• 2 tsp sugar
• 1/2 cup water
• 1 tsp lemon juice

Method for Cake baking:

• Preheat the oven at 350F or 180C.
• In a mixing bowl add all dry ingredients - flour, sugar, soda, salt , saffron and orange zest and mix well.
• Add wet ingredients to the flour mixture - vinegar, vanilla essence , oil, milk and water and mix well using a hand beater or hand mixer. It will be little running, don't panic.
• In a 9 inch round pan, add 2 tsp oil and coat the pan uniformly, add parchment paper cut to fit the bottom of the pan.
• Add the batter into the pan and bake it for 25-30 mins.
• Let it cool of half an hour after baking and place it on the rack for further cooling. Cake is ready to be decorated. At this point add parchment paper on a turn table for cake and reverse cake on rack to sit on turn table.

Method for Cake frosting:

• In a mixing bowl, add yogurt, lemon juice and sugar. 
• Using a manual beater, beat this yogurt mixture to form a thick, creamy uniform coating.
• Check for sweetness, add more sugar if needed, or add more lemon juice in case its too sweet.
• Dump this yogurt mixture on the cooled cake, spread it uniformly, its ok if its little runny and messy. Place the cake along with turn table in the top most compartment of fridge, closest to freezer, but not inside freezer.

Method for Blueberry Compote:

• In a small sauce pan, add water and blueberries (or grapes) , heat this first on a medium high flame for about 5 minutes.
• Add sugar and lemon juice and cook it on a medium low flame for about 15 minutes.
• Switch off the stove and let this compote cool completely, you can also keep it in fridge for 15 minutes to let it chill.
• After the compote has cooled and yogurt has set, add this compote on the yogurt frosting in any design you like and viola, the cake is ready to be served.

Tomato Ash Gourd Chutney

Hello everyone. I bring a new recipe with me. Something unheard of but turns of great! who knew.

This idea came from my mom, she just had a casual dinner with my dad and told me about ash gourd (boothkumblakayi) chutney. She told it was very sour but that didn't stop me from thinking in that direction.

So I came up with some simple and basic ingredients which worked. Be careful though, ash gourd has very delicate  taste and cannot take much of heat or sourness. So I have barely added one green chili and little bit of tamarind paste. In case the tomato you use is too sour, you can entirely skip the tamarind. I am sure these two ingredients are available everywhere so please try it and do let me know how it turned out for you.

You need to use it the same day as the taste changes drastically after 9-10 hours. Best is to use it immediately. Since its mild, Use it with something spicy like nucchinunde (spicy lentil balls) or Adai dose.

Serves: 2

Preparation Time: 20 minutes

Ingredients:

• 1/8 Ash gourd cut into 1 inch cubes
• 1 tomato seeded and chopped roughly
• 1 green chili
• 2 tbsp coconut grated
• 1/2 tsp tamarind paste
• Salt as needed
• 1 tsp oil
• 1/2 tsp mustard seeds
• A pinch of hing
• 1/2 tsp cumin seeds
• 1 dry red chili
• 1 cup water

Method:

• In a sauce pan add a cup of water and bring it to boil. Add the ash gourd pieces, salt, tamarind paste and cover and cook for about 10 minutes on high to medium high.
• In a mixer grinder, add the cooked ash gourd (after draining water), tomato, grated coconut and green chili. Grind it without any water into a fine paste. Check for salt and mix well.
• For tempering use a small spatula add oil and heat. Once hot add mustard seeds, hing and cumin seeds, after hearing couple of splatters add in the red chili and switch off the stove. Enjoy!

Bell Pepper Teriyaki StirFry

Hello friends and family. Its been wonderful here. The weather here is such a warm gentleman and its perfectly treating us here on East coast.

Aah, summer is here and it is that time of the year where the streets are filled with such sweet scents and sights of colorful flowers and lavish greens. I am a complete outdoorsy person. And yay, we will be visiting India soon. I am counting days and completely excited. We are doing our last minute shoppings, the chocolates especially. Hope they don't melt by the time we reach there (In case it survives us munching on them).

I am off juice fast and must say I lost around 8 pounds. Which is not nearly as good as the glow in my skin. For the first time I have this flawless skin, so never underestimate the power of natural fruits and veggies.

This time it was my own experiment that became successful. I was craving for something Japanese style, so I came up with this. And what better veggies to use in summer than bell peppers from the local farmers market. I was completely smitten by the colors of these babies.

Since Bangalore days, I know of only two Japanese styles, Terikayi and Teppanyaki. Teriyaki is any dish with sauce - a sweet and tangy one and teppanyaki is a dish made on grill or iron plate. I had lots of Teppanyaki veggies with bread which tasted real good but had never tried the Teriyaki. So when in need, better to cook it. You can have this with any kind of bread or on its own. Trust me it will be finger licking good, once you do it with love!!

Serves: 2

Preparation Time: 20 mins

Ingredients:

• 1 of red, yellow and orange bell peppers, diced into 1" squares
• 1 large onion diced to 1" cubes and layers separated
• 1 tbsp oil
• 3 tbsp Sriracha or hot sauce
• 1 tbsp soy sauce
• 1 tsp tamarind paste
• 1 tsp brown sugar or organic sugar
• 1/2 tsp fennel seeds
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tbsp rice vinegar or apple juice
• Salt to taste
• 1 tsp pepper powder

Method:

• On a flat skillet add a tsp of oil and let it heat over a high flame.
• Add onions and bell peppers with little bit of salt and roast on this high flame for about 5 minutes and switch off the stove. Do not over cook it. It should retain the crunchy texture.
• In a sauce pan, add the remaining oil and heat in a medium flame. Once hot add the fennel seeds and fry for 2 seconds. 
• To this add the ginger and garlic paste and fry till there is no raw smell, for about 2 minutes. 
• Now add the sriracha, soy sauce, tamarind paste and brown sugar, stirring continuously until it forms a saucy concoction for about 5 minutes.
• Add in the Rice vinegar and again stir it for 5 minutes until it combines with the sauce.
• Finally, add the roasted bell peppers and onions to this sauce and mix it for 2 minutes adding required salt and pepper. Then switch off the stove. Bell pepper stir fry teriyaki style is ready to eat.

Palak gojju - Spinach Curry

Hello People. I am taking my own time for this blog. Not because I am lazy, just that I am not making many new recipes nowadays. As I look forward to go to Bangalore, I am more interested in picturing what all I can eat rather than what I can make. Somehow this made so much sense in my mind than in writing :).

I am a person who loves my greens. I can eat them raw or cooked or any other form. Specially spinach. Life is full of irony cos my husband used to hate greens, it was a few difficult months. But now, he likes it and is ready to eat anywhere. Looks like he didn't like overcooked lifeless greens. For me, greens are like super foods. They contain all sorts of essential vitamins and minerals and also iron. Lots of women are iron deficit and many wouldn't have noticed yet. Iron is essential for your basic metabolism and if you feel you are putting on weight without eating much, please get your haemoglobin checked. I know since I have faced it before and even had blood transmitted to me, twice.

Well, coming to this recipe. Usually my mother makes it using another green called Black nightshade or European Black nightshade. No no, we never went to Europe to get it. It is called kaachi soppu or ganke soppu in kannada. It is known for its traditional medicinal uses and is also edible. A bit bitter for raw green, but once cooked you won't believe the taste. Anyways, long story short, I have extended the same masalas to spinach and it tastes real yum!!

Serves: 2-3

Preparation Time: 25 mins

Ingredients:

• 3-4 cups spinach or baby spinach leaves, washed thoroughly
• one quarter of onion roughly chopped
• 2 heaped tbsp grated coconut
• 1 and 1/2 tsp chana dal dry
• 1 and 1/2 tsp urad dal dry
• 2-3 dry red chilies
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp + a drop of oil
• 1/2 tsp mustard seeds
• A pinch of asafetida or hing
• Salt as needed

Method:

• In a microwavable bowl add 1 cup of water and cook the spinach leaves for 90 secs and then stir and cook again for other 90 secs.
• Using a sieve drain cooked spinach under cold running water.
• In a pan, dry roast chana dal and urad dal separately.
• Remove the roasted dals and add it to mixer. Do not grind just yet, let it cool.
• In the same pan, add a drop of oil and then add the red chilies, cumin and coriander seeds and roast it until you get a good aroma and add it to mixer.
• Grind these dry ingredients coarsely and then add grated coconut, onions and the cooked spinach along with some water  and grind it into a fairly smooth paste
• In a skillet, heat oil. Once hot ad mustard seeds and hing, let the mustard seeds crackle. 
• Add in the ground mixture with little water to get the desired curry consistency. Add salt and cook until it boils. Switch off and serve hot with rice or roti.

Gobi (Cauliflower) Curry

Hiya people. Now, I am aware that I have been absconding for a week or so. Apologies for that. I have been busy working out and catching my breath later on. Also my candy crush game is taking so much time since I finished stage 100. I am completely hooked towards playing it.

Cauliflower is not used that much at my home. Might be because of the worms in it. But soaking in hot water gets rid of all those bugs. And yes, Gobhi Manchuri is in my to-eat list when I get to Bangalore.  I must tell you this, I have tasted the actual Manchurian (they don't use only cauliflower), it is almost like a ball of vegetables and tastes nothing like our Indianized version. I am in love with the Indian version of it. We don't over use garlic which is the top reason why I love it.

Anyways, for past 2 weeks, the mister and I are having juice for dinner. Nutritious, light and healthy way to loose weight. Our juice has 20% fruit and 80% veggies. So I buy most of the vegetables available in market. We also bought a juicer (different from mixer) for this purpose. That is why I chose cauliflower. It has most of the vitamins, minerals and antioxidants that we need to build a strong immunity. Also it is anti-inflammatory and is excellent for heart health. Not only does it fight diseases, it also boosts brain health. Go figure!

This recipe is also one of my experiments, which actually turned out delish! and I am sure you guys will enjoy as well.

Serves: 2

Preparation Time: 25 mins

Ingredients:

• 1/2 Cauliflower, chopped into equal sized florets
• 1 can tomato sauce or 1 cup tomato sauce
• 1 tsp ginger garlic paste
• 2 tbsp oil
• 1/2 big onion finely chopped
• 1 tsp cumin seeds
• 1/4 tsp fenugreek seeds
• A pinch of turmeric
• 1 tsp black pepper powder
• 1 tsp red chili powder (1/2 tsp if its too spicy for you)
• 1/2 tsp garam masala
• 1 tsp coriander powder
• 1/2 cup milk
• Salt

Method:

• Soak the cauliflower flowers in hot water with turmeric and salt for 5 minutes
• Drain and cook the cauliflower in fresh water for 4 minutes in a microwave oven or in a pot.
• In a skillet, add oil and let it heat. Once hot add in cumin seeds and let it crackle.
• Add the fenugreek seeds and fry till you can smell the aroma.
• Spoon in the ginger garlic paste and then add chopped onions.
• Now add the tomato sauce and required amount of water (half or more depending on thickness of your choice)
• Bring it to boil and then add in the masalas - chili powder, pepper powder, garam masala and coriander powder and again let it boil for 5 more minutes.
• To this add milk and while stirring continuously and finally add the cooked cauliflower florets.
• Cook this mixture for another 5 minutes and turn off thetas. Serve hot with rice or roti.

Kattu Saaru - Lentil Soup

Hello ppl. Hope you are fine. Its a real bliss, this lovely weather. All you hear is the wind howling and the birds having a dialogue or two with their beloveds. Seems like the nature is at its best and assuring of all the good things to come. Gives hope and enthusiasm to all humans.

This is one such recipe which can be used while healthy or sick. It is like the best medicine and a kick start to your digestive system. Almost the vegetarian version for chicken soup. WhileI had my fair share of flu, all I had was soft brown rice and this. Believe me I was in heaven and it helped me to recover soon. I would have it any day, in sickness or in health :). There is not much heat from the chilies since its only split and thrown off after boiling, and not much salty or oily, its the best form of having your vegetarian protein. Make sure to have it hot, really hot.

Well if you are perfectly ok and want to just try this, I suggest eating with something spicy. It goes really well. You can adjust the water quantity. If you add more water use it with rice, if less, have it with chapati.

Serves: 3 - 4

Preparation Time: 20 mins to cook the lentils + 10 mins

Ingredients:

• 1/4 cup split dry yellow pigeon peas
• 1-2 green chili slit lengthwise
• 1/4 tsp turmeric powder
• 1 tbsp coriander leaves chopped ( you can use stems as well)
• 1 tsp oil
• 1/2 tsp mustard seeds
• A pinch of hing or asafetida
• 1/2 tsp cumin seeds
• 1/2 tsp black pepper corns
• 1 tbsp lemon juice
• Salt as needed
• 1 tbsp coconut shredded (optional)

Method:

• Cook the lentil in pressure cooker for 3-4 whistle with almost 1 to 2 and half cups water, salt and turmeric, with a closed lid.
• In a sauce pan, heat oil. Once hot, add in the hing and mustard seeds, let it crackle.
• Crush the cumin and pepper corn coarsely using a pestle and mortar and add it to the tempering.
• To this add the slit chilies and curry leaves and fry for 2 seconds.
• Add in the cooked lentil along with its stock and more water as you like your soup to be. Let it boil for 5 minutes. Check for salt.
• Switch off the stove, add chopped coriander, lemon juice and coconut and give it a mix. Let it stand for 2 mins then serve hot.

Avalakki Oggarane - Tempered Flatten Rice

Hello and good morning. Had nice sleep yesterday, in the middle I woke up to birds chirping at 3:20 AM. Who knew they woke up so early. I just crawled back in my bed and continued to sleep and had the worst nightmare. Gosh, I wish I don't see those faces again in my life.

So this is a traditional avalakki oggarne recipe. My mom made it and her in-laws made it and their in-laws and so on. Hope you get the picture. Of course there are small additions and changes. But the roots are still the same.

If there is one dish I want my mom to make, when I see her in Bangalore, it is this dish. There are many varieties of avalakki made in my house, which will be duly made and posted in my future adventures.  Note that you can add other veggies to it like carrot, beans , peas and so on. I actually prefer it like this. It goes well alone or with yogurt. Try to eat it hot, poha tends to get rubbery when cold.

Serves: 2

Preparation Time 15 - 20 mins

Ingredients:

• 1 and 1/2 cups gatti avalakki or dagdi poha 
• 1 medium onion chopped finely
• A pinch of turmeric powder
• 8-10 curry leaves
• 1-2 green or red chili chopped finely
• 1/2-1 tsp sugar
• 1 tbsp lemon juice
• 1/2 inch ginger grated or 1/2 tsp ginger paste
• 2 tbsp grated coconut
• 2 tbsp coriander leaves finely chopped
• 2 tbsp oil
• A pinch of hing or asafetida
• 1 tsp black mustard seeds
• 1 tsp chana dal dry
• 1 tsp urad dal dry
• Salt as needed

Method:

• Using a sieve wash the poha with cold running water, repeat it thrice and drain. Add a tsp of salt and mix well. 
• In a deep skillet, add oil and heat. Once hot add hing and mustard seeds, let it crackle.
• Add in the chana dal and urad dal and fry till golden brown.
• To this add curry leaves, ginger, onion, chilies and turmeric powder and fry till onions turn translucent.
• Now add sugar and gently mix it until the sugar dissolves.
• To this add the drained poha and mix well and cook for 2-3 mins. Add in the lemon juice, again give it a mix and switch off the stove.
• Finally garnish with coriander leaves and coconut. Serve hot.