Classic Cherry & Raisin Cake

"Good friends are like stars. You don’t always see them, but you know that they are always there"

               This Monday was my friend’s birthday and we just could not meet on that day but I decided to surprise her with this beautiful Cherry & Raisins Cake when she arrived Yesterday. I had decided to wrap up cooking for the last two days of the year but when I think back my bonding with her, I just could not keep myself from baking this one especially for her. 

 This post is dedicated to so many friends like her who have made my life beautiful with their constant faith in me, my abilities and of course showering their love and affection on me whenever I needed them the most. Naming them would be an understatement for the things they have done for me….so this is a humble last post of the year celebrating the spirit of friendship……

    HAPPY NEW YEAR TO ALL MY READERS …..

Ingredients

•    1 cup All-purpose flour
•    1/2 cup powdered sugar
•    1/4 cup oil
•    1/4 cup Yogurt
•    1/4 teaspoon Salt
•     1/4 teaspoon Baking powder
•     1/2 teaspoon Baking soda
•     1/2 cup Fresh orange juice
•     2 to 3 nos of Green cardamom
•     1 inch Cinnamon 
•     a small piece of Nutmeg 
•      2 nos of cloves
•     1/4 cup cherry and raisins

Let's Learn How to make this cake:

• Soak the cherry and raisins  in fresh orange juice and keep them in the refrigerator overnight. 
• Preheat the oven to 160 degree and grease a baking mould and place parchment paper on the bottom.
• Grind the cinnamon, cardamom, Nutmeg and cloves into a fine powder.
• Mix all-purpose flour, salt, cinnamon, cardamom, Nutmeg and cloves powder and keep aside. 
• Drain the cherry and raisins from the orange juice and keep the orange juice for further use.
• Coat the cherry and raisins in 1/2 teaspoon of All purpose flour and keep aside.
• In a separate bowl mix yogurt, sugar, baking powder and baking soda. Once you add the baking soda you can see the bubbles in the yogurt after 2 to 3 minutes.

• Then add oil and  whisk well. Add the flour mixture into this and keep mixing.
• Now add the orange juice and whisk well.Now add the cherry and raisins into the batter and gently fold with the help of a spatula. 
• Pour the batter into the prepared cake pan and tap on the kitchen counter to level the top. 
• Bake in a pre heated oven for 50 to 55  minutes.  Insert a toothpick in the middle of the cake. Cake is ready if the toothpick comes out clean. If not, bake for some more time, and then check again.Cool the cake in the pan for 5 minutes and then take out to cool in the wire rack.
• Once Cool, slice some glazed cherries on top and sprinkle powdered sugar and serve.

As a parting note to the year 2015, which has showered me with so much love, appreciation and affection from my readers and all those people who believe in me….I promise to come up with more amazing recipes and food stories from my kitchen in the coming year 2016……in the mean time you can have a look at the other cakes and cookies which I have baked in this year.

Christmas Fruit Cake, Orange & Poppy seed cake, Spiced Chikoo and Raisin Cake, Coffee Cupcakes, Baked Yogurt Cheesecake, Cumin Shortbread Biscuits, Chocolate Mud Pie, Honey Cinnamon Cake, Eggless Tutti Fruiti cake,Eggless Peanut Butter Cookies, Black forest cake, Eggless Banana cake, Eggless Orange cake.

Egg Biryani

A lot of what I cook evokes memories, of course, good ones. Egg biryani is one such delicious recipe that has rice and boiled eggs flavored with aromatic spices. I love this egg biryani which is easy to make. it makes a very good one pot meal and so a simple raita will be good enough as sides.  It is the best main course dish to serve at any time. Biryani is one of the most popular Indian rice dishes and just the name of it can make you hungry with the wonderful aroma that comes from this flavored rice. It is said that Biryani has a Persian origin. In India, it takes different looks, forms and taste in every corner of the country.

Cuisine: Indian

Prep Time: 30 minutes

Cooking times:

Serves:2

Ingredients:

• 4 nos eggs
• 2 cups Basmati Rice
• 2 Large Onions
• 2 medium size tomatoes
• 1 green chilli Slit lengthwise
• 1 teaspoon Ginger garlic paste
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Red chilli Powder
• 1 tablespoon Coriander Powder
• 1/2 teaspoon Cumion Powder
• 1 teaspoon Biryani Masala
• 1/2 cup finely chopped coriander and mint leaves
• 3 tablespoon Oil
• 1 tablespoon Desi Ghee 
• Salt
• 1/4 cup Warm milk
• a Pinch of saffron strands
• Juice of 1 Lemon
• 1 teaspoon of Kewda essence

Whole Masala:

• 1 bay leaf
• 1 inch Cinnamon stick
• 2 to 3 Green cardamom
• 4 cloves
• 1 blade Javitri
• 1 Star Anise

Let's Learn how to make this recipe:

• Soak the Basmati rice in water for 30 minutes.
• Boil the eggs and peel it's shell.Make a few slit on the egg and marinate it with salt and 1/4 teaspoon turmeric powder and keep it aside.
• Soak the saffron strands in warm milk.
• Finely chopped one large onion, two medium tomatoes and one green chilli and keep aside.
• Thinly Slice one Large onion and fry in a pan with oil till golden brown and keep aside.
• In the same pan , add the marinated eggs and pan roast them on both sides on low flame till light brown on all sides. Keep aside.
• In the same pan add the finely chopped onions , green chillies and cook till onions are brown in color .
• Add 1 teaspoon of Ginger garlic paste and saute till the raw smell of the paste goes away. Now add the finely chopped tomatoes and cook till the tomatoes becomes mushy and start to separate the oil from the masala.
• Add 1/4 teaspoon of turmeric powder, coriander powder, cumin powder, chilli powder and cook with 1 tablespoon of water so that the masala do not stick to the pan.
• Now add the pan roasted eggs and the Biryani Masala along with the finely chopped Coriander and mint leaves and 1/4 cup water and brings it to a boil. Cook till the gravy thickens . Make sure it is not too dry nor too runny.
• Now in  a large Vessel , Boil water along with the whole spices marked above, 1 tablespoon of oil, juice of one lemon and salt. Strain the water from the rice and add it to the boiling water and cook till the rice is 3/4th done.
• Now grease a heavy Bottomed Pan,  add a layer of rice, sprinkle some fried onions, coriander and mint leaves, a teaspoon of saffron soaked milk and top it with a layer of egg masala. Repeat with one more layer  of fried onions,chopped coriander and mint leaves . Sprinkle the top with saffron soaked milk and a teaspoon of kewda essence and a tablesppon of desi ghee on top. 
• Cover the pan with Silver foil and keep on  a pre heated tawa and cook on slow flame for 30 to 35 minutes. Turn off the gas and let it cool .
• Serve it with a cool Onion and cucumber raita along with some Papads for a blissful meal in the afternoon.

Paneer Tikka Sizzler with Makhni Sauce and assorted vegetables

The word "sizzler" comes from the sizzle that one hears when, after heating the dish under a grill , the gravy is poured on, which dribbles on the hot plate and heats up. Sizzler" is an open-roasted, grilled or shallow fried piece of meat, chicken, fish or vegetables, served with french fries, shredded cabbage, tomatoes, carrots, french beans etc., served on a metal or stone hot plate, kept on a wooden base.

Sizzlers are a hot favorite with people of all ages and tastes. They are basically a combination of one main dish served with a choice of sauces and a large variety of accompaniments, and are a complete meal by themselves. Sizzlers can be either sweet, sour or of any flavor. The most common sizzlers are the non vegetarian ones — fish, mutton, and chicken, but the vegetarian ones tastes yummy as well. Vegetable sizzlers  are always a special offering of all the star restaurant of today.

 

Sizzler is a dish which I usually don’t make at home. Because it needs different utensil made with iron (because it retains heat for long time) and consist wooden stand to hold the iron plate. The food that will be served on sizzler plate should be made earlier, then heat the plate for long time(at least 5 minutes). Before serving assemble the food, put some sauce on the top which makes the sizzler sizzle and serve immediately.

So when this week’s theme  of  Sizzlers are chosen by my fellow bloggers for our 20th Foodie Monday Blog Hop theme , I was a little apprehensive , how to make this dish in the absence of a sizzler plate. I am so fortunate to have these charming friend of mine Rupal and Wagmi who encouraged me to try this dish at home and can be served on any hot nonstick thing available at home. This prompts me to think about the possibility of making what kind of sizzler dish and how to get the sizzling effect I could bring in the dish. The whole process was a learning experience from cooking the dish, learning about it’s history and photographing it.

When we look into the type of sizzler dish you can try at home, the choice is endless with Continental Sizzler, Indonesian Sizzler, Italian Sizzler, Lebanese Sizzler, Indian Sizzler, Mexican Sizzler, Thai Sizzler to name a few. Sizzlers are fun, no doubt, but is it possible to indulge in that fun without the scare of excessive calories? Yes, you can try this Indian Sizzler of Paneer Tikka served on sweet rice and some assorted winter vegetables and with the rich makhni gravy to balance out the flavour of the dish. Shake off the guilt occassionally and enjoy this sizzler as a one dish meal piping hot, with an excellent company on a lazy weekend.

 Ingredients For The Paneer Tikkas:

•   500 grams paneer cut into cubes
•   1 cup hung curd
•   2 nos of large onions cut into thick wedges
•   1 Red Bell Pepper, 1 Green Bell Pepper and 1 yellow Bell pepper cut into squares
•     1 teaspoon Besan
•     1 tablespoon Ginger garlic paste
•     1 tablespoon Kashmiri Chilli Powder
•      ½ teaspoon garam Masala
•      ½ Teaspoon dried Kasoori Methi
•      1 small bunch of Coriander Leaves finely chopped
•      2 tablespoon of Mustard Oil
•      Salt

Let's Learn How to make these Paneer Tikka:

• Combine the curd, besan, ginger garlic paste, chilli powder, kasuri methi, garam masala, chopped coriander, salt ,1 tablespoon of mustard oil and mix well to prepare a marinade.
• Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes.
• Soak the wooden sticks in water for 15 minutes , if you are using barbecue skewers you do not need to do this.
• Arrange the paneer, onions and capsicum on  these bamboo sticks.
• Heat 1 tablespoon of mustard oil on a non-stick tava and sauté the paneer tikkas on all sides till they are lightly browned.

Ingredient for the saffron Flavoured Sweet Rice

•  1 cup basmati rice
• ¼ cup sugar
• 2 tablespoon desi ghee
• 3 to 4  black pepper
• 2 to 3 cloves
• 2 green cardamom
• 1 black cardamom
• 1 bay leaf
• 1 small pieces of cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric powder
• 2 1/2 cup warm water
• 1 tablespoon Cashew nuts for garnishing
• 1 tablespoon Raisins for garnishing
• 1 tablespoon milk
• a generous pinch of saffron

Lets learn how to make the saffron flavoured Sweet Rice:

• Wash and soak the Basmati rice for 30 minutes. Drain the water and spread it on a clean cloth and keep under a fan so that no water remains in the rice. Smear turmeric on the rice and keep aside.
• Place a heavy bottomed pan on the stove. Add one spoon of desi ghee and when the ghee gets heated, add the cashew nuts and raisins into the pan.
• Roast them till they turn golden brown color and then remove the nuts from the pan.
• Now pour one more spoon of ghee into the pan then add pepper, cloves, cinnamon, bay leaf, green and black cardamom into the pan. Sauté for few minutes. Add the rice and fry on medium heat till the rice turns a little brown.
• Add warm water and salt into the pan. Add the saffron infused milk ,mix well and cover with a lid.
• Cook on a low flame till the rice is half cooked and then add the sugar and cook till the rice is fully done.Switch off the stove.Garnish with fried cashew nuts and raisins.

Ingredients for the Makhni Sauce

•  4 large tomatoes , roughly chopped
• 2 cloves 
• 10 cashew nuts 
• 1/2 tsp cumin seeds 
• 2 tsp ginger-garlic  paste
• 1 large onion  finely chopped 
• 1 tsp chilli powder
• 3 tbsp fresh cream
• 1/4 tsp garam masala
• 1/2 tsp kasoori methi
• 1 tbsp oil
• 1 tbsp butter
• salt to taste
• 1 tsp of sugar

Lets learn how to make the Makhni sauce:

• Boil  the tomatoes, cloves, cashewnuts and oil with ¼ cup water and simmer for 15 to 20 minutes. Cool completely.
• Blend to a smooth purée and strain the purée through a sieve and keep aside.
• Melt the butter in a pan and add the cumin seeds.When the seeds crackle, add the ginger-garlic paste and sauté for a few seconds. Add the onions and sauté till the onions turn golden brown. Add the strained purée, chilli powder, sugar and salt.
• Cook with ¼ th cup of warm water and when it reduces to the desired consistency, add the cream, garam masala, kasuri methi  and take it away from heat.

For The Assorted vegetables

• 1 Carrot
• A few Cauliflower florets
• A few florets of Brocoli
• 1 Green Capsicum
• 5-6 French beans
• 3 nos baby corn cut lengthwise
• 1 Medium Onions
• 2 slices of Pineapple
• 1Apple
• 2 green chillies finely chopped
• 1/4cup of green peas
•  2 tsp Black salt
• 1 tablespoon Chat Masala
• 2 tbsp Oil

Lets learn how to make this Steaming veggies:

• Wash all the vegetables nicely in chilled water to retain its freshness.
• Julienne carrot, french beans, capsicum. Dice pineapple, apple, and onions. Keep aside.
• Boil carrot, french beans and cauliflower florets , Brocoli and green peas  till half done.
• Heat oil in a wok and saute onions for till it turns translucent. Add capsicum and all the pre boiled vegetables.
• Toss lightly and add pineapple, apple and add black salt and the  Sprinkle Chat masala on top.

Once you have assorted all the elements of this yummy Vegetable Sizzler along with the sauce, we have to make sure to serve this sizzler  on a hot sizzling plate with the smoky and aromatic sizzling taste.

 Ingredients  for the sizzle

• 1 tbsp oil mixed with 1 tablespoon of water

Now let's plate this beautiful one pot sizzling dish:

• Heat the  sizzler cast iron sizzler plates/ stone plates over an open flame till they are red hot and place them on the  wooden trays.
• Arrange half the warm sweet rice in one side of the cast iron/ stone  plate.I have used a stone plate to serve. So I have placed a silver foil on the base and have served my rice and vegetable on it, so that the rice does not burn.
• Pour the vegetables mixture on one side of the plate.Place two skewers of the paneer tikkas on top of the rice.
• Pour some of the Makhni sauce over the Paneer Tikkas.
•  Rub a stick of butter  on the hot silver foil and pour a teaspoon of oil and water mixture  just before serving to bring the sizzle, smoke and aroma. This is surely going to click to your guests.
• Serve immediately with the makhni sauce.

KANIKA - FAMOUS ODIA SWEET RICE

Odisha is a beautiful state and has so many varieties of choices for veg and non veg lovers. Panch Phutan is a very important flavoring used in all the curry and gravy preparation in Odia Cuisine. Mustard oil is very important in the cuisine but ghee occupies an important place in the cuisines mostly prepared during festivals.

Kanika is a pulao recipe which is prepared during festivals in Odisha. It is a perfect example of spiced and sweet recipe. The presence of spices gives the recipe a special flavor. The aroma of Desi ghee makes this recipe a very exceptional one. This dish is a part of Chhapann Bhog – 56 offerings (Maha Prasad) in the Puri Jagannath temple. These dishes are made without onions and garlic. The spices used in this dish make it very aromatic.

Cuisine: Odia
Preparation time – 30 minutes
Cooking time – 20 minutes
Difficulty level – easy

Serves:2

Ingredients: 

• 1 cup basmati rice
• ¼ cup sugar
• 2 tablespoon desi ghee
• 3 to 4  pepper
• 2 to 3 cloves
• 2 green cardamom
• 1 black cardamom
• 1 bay leaf
• 1 small pieces of cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric powder
• 2 1/2 cup warm water
• 1 tablespoon Cashew nuts for garnishing
• 1 tablespoon Raisins for garnishing
• 1 tablespoon milk
• a generous pinch of saffron

Let's Learn How to make it: 

• Wash and soak the Basmati rice for 30 minutes. Drain the water and spread it on a clean cloth and keep under a fan so that no water remains in the rice. Smear turmeric on the rice and keep aside.
• Place a heavy bottomed pan on the stove. Add one spoon of desi ghee and when the ghee gets heated, add the cashew nuts and raisins into the pan.
• Roast them till they turn golden brown color and then remove the nuts from the pan.
• Now pour one more spoon of ghee into the pan then add pepper, cloves, cinnamon, bay leaf, green and black cardamom into the pan. Sauté for few minutes. Add the rice and fry on medium heat till the rice turns a little brown.
• Add warm water and salt into the pan. Add the saffron infused milk ,mix well and cover with a lid.
• Cook on a low flame till the rice is half cooked and then add the sugar and cook till the rice is fully done.Switch off the stove.Garnish with fried cashew nuts and raisins.
• Serve along with Dalma and Sagaw Bhaja or any curry of your choice.

 

Note: The turmeric adds the yellow color to this dish  but along with the turmeric I have also used a pinch of saffron for its aroma and color.

MANABASA GURUBAR- A TRADITION SO UNIQUE TO ODISHA

 “Mana-basa-Gurubar” is a very famous ritual among Odia Hindu married women. Laxmipurana highly praises the divine compassion of Mahalaxmi as the only divine source of everybody’s good fortune and prosperity. This also establishes the idea that Mahalaxmi loves the devotion of Her worshipers, irrespective of caste. So, caste is no barrier in any ritualistic practice of Hindu religion, particularly in the propitiation of goddess Mahalaxmi. This eclectic attitude prevails upon the service-pattern of Jagannath Temple where the devotees irrespective of caste partake of the Mahaprasad of Lord Jagannath together.

    The Hindu month of Margashira (November –December) is considered very auspicious when Goddess Lakshmi is invoked in every house on Thursdays.Goddess Lakshmi is worshiped in the month of Margasira as per traditional Odia calender. In Odisha, it is believed that Goddess Laxmi, the Hindu goddess of wealth and prosperity, visit homes in Margasira month. There is a popular belief that Goddess Laxmi only visits clean houses. So all the dirt is removed and the houses are kept spick and span.This is observed for the prosperity of the family and the long life of the family members. This is an important festival as it is the harvest season when the grain is thrashed and stored. The harvest of the kharif season is worshipped as goddess Lakshmi on these Thursdays. 

 During this auspicious month, the women folk decorate their houses, entrances, with aesthetically designed motifs called Chita  using the ground semi liquid rice paste or pithau. The white jhoti or chita is created on a smearing of red earth. Once these jhotis are created one walks around them and does not walk over them as they are offerings to the goddess Lakshmi. Also after the completion of the festival or the special occasion, these are not swept away with a broom, but are wiped clean with a wet cloth.Popular contents of ‘Jhoti’ include ‘Lakshmi-Paada’, the footprint of Maa Lakshmi, Lotus, Her favourite flower and other beautiful creations.They draw footprints because it is invitation to the godess lakshmi to visit their home.

The Legend of Manabasa Gurubar is based on the ancient scripture of “Lakshmi Puran”. The untouchables were not allowed to pray, worship and do rituals to God in the ancient ages. At that time Sriya a woman from untouchables dares to pray and worship and wins over the support of Goddess Lakshmi. She got moved so much by seeing this that ,she ends discrimination on earth by encouraging even untouchables to conduct rituals and worship. But this was not acceptable to Lord Balabhadra and the real story begins when Lakshmi got separated by Lord Jagannath at the behest of his brother Balabhadra. 

As Lakshmi moves out of Jagannath's house, both Jagannath and Balram undergo immense suffering so much even they have to starve without water and food. The curse of Lakshmi had a severe impact on both the brothers for 12 years and they had a tough time. Soon they realised the importance of Lakshmi and were keen to bring her back to their home. Lakshmi returned to Jagannath's house on one condition that there will be no discrimination of caste and creed on earth. 

   This unique story highlights the fact that God is equal for everyone. The story not only draws an attention towards Castism but also gives an inspiration towards Women Empowerment. This story gives message to the society that women should be respected, given proper attention and care. A house becomes home only due to a woman. This is the reason why women are considered as the Lakshmi of a home. When a woman is disrespected all the glory and happiness vanishes from the house. It reflected the reforms and progressive stance of Gods from the ancient times.The other message is of social equality, that everyone has the right to become wealthy and gain fortunes by their hard work and diligence and that social structure based on caste and discrimination of people is an unfortunate man made procedure. This unique story highlights the fact that in the eyes of the creator, everyone is equal. 

Here is a peep into the tradition followed in my house during this Puja. I have been observing my mother doing this since my childhood. Though she observes all the practices of the Puja, I am not able to do everything due to work commitment....On early morning , women wash the floors and decorate it with chita made of rice paste. 

On a low table called khatuli,  some newly harvested paddy grains of white colour are spread. Mana (a measuring pot made of cane) are filled with  grains and is placed  on the low table called Khatuli. Three betel nuts washed in turmeric water are placed on the mana. vegetables, flowers  and coloured cloth are kept and then women invoke Mahalakshmi with lamp and incense and offer three offerings of meals in puja such as  Kanika, Dalma, Saga Bhaja, Kheeri, Dahi Pakhala, Chitau Pitha, Budha Chakuli, Kakara Pitha.

It is a popular belief that Prasad of Goddess Lakshmi is not shared  with outsiders and consumed only by the original family members.It is a custom to recite the Lakshmi Purana, written by ancient poet Balaram Das, while performing the puja.

You can also find some authentic odia dishes like Enduri Pitha, Rasabali,Magaja Ladoo, Dalma, Rasmalai, Rasagola, Habisa Dalma, Ambula Rai, Chatu Besara etc to try in the comfort of your kitchen.