Cucumber Cake

Yea u read right..i wrote Cucumber Cake and yea its not savory but sweet like our normal cakes :P ! Packed with freshness and unusual soft texture it was really a surprise for me ! 

I was just thinking about what new can be done with cucumber other than salad,drinks,raita...thought of this and searched on google for some idea...Came to know its similar to a authentic cake recipe from our India only known as Tausali  . Well i never heard of it so,just got tips and confidence from several sites..

Finally came up with my very own healthy n unusual cake recipe..So,here i present you my Cucumber Cake with heavenly aroma of Cardamom  !

INGREDIENTS

(6" Cake)

  

1 Cup Semolina/Suji

3 tbsp Whole Wheat Flour

2 tbsp Oats

1/2 Cup Sugar

1/2 Cup Jaggery(grated)

3 Cardamom Powdered

1 Cup Cucumber(finely grated)

1 Cup Coconut Milk

2 tbsp Coconut(shredded)

1 tsp Baking Soda

1/2 tsp Baking powder

2tbsp Ghee/Oil

DIRECTIONS

• Dry roast oats for couple of minute in a pan.
• Mix semolina,oats,coconut(if using),cucumber,jaggery,sugar in a bowl.Add coconut milk and let it rest for an hour.
• Now mix in ghee,cardamom powder and wheat flour.You can add some water if batter becomes too thick.
• Finally mix in baking powder and baking soda.
• Transfer the batter in greased baking pan.
• Bake in pressure cooker (on very low heat) or preheated oven (at 180'C ) for 30-35 minutes or untill toothpick comes out clean from center.
• Let it cool down for couple of hour before d molding.
• Sprinkle some icing sugar on top and serve warm.

# Batter must not be too runny.
## You can use whole jaggery instead of sugar.
### Some roasted dry fruits can also be added.

Corn Masala Oats

Well honestly i didn't like oats specially the sweet one but my view changed after having ready-made store brought Masala oats which i quite liked.That gave me an idea to prepare it at my very own kitchen...So,brought a packet of oats some days back.
Yesterday at evening snack craving,i planned to make some ... i used corn as i simply love them  !
I made it more like risotto as used butter and cheese...just try it once 

INGREDIENTS
(2 Serving)

1 Cup Oats
1/2Cup Corn(boiled)
1/4 Cup Onion(finely chopped)
1tsp Green Coriander leaves
1/2tsp Butter
2 Cup Water
1/2 tsp Salt
1/4 tsp Turmeric powder
1/4 tsp Garam Masala
1/8 tsp Chili powder
1tbsp Cheese(grated)

DIRECTIONS

• Melt butter in a pan.Saute onion till it turn pink.Mix in corn and saute for 3-4 minutes.
• Add oats and saute for couple of minutes.
• Add all spices and water,bring it to boil.Low the heat and close the lid.Let it cook for 5 minutes.
• Finally add cheese and green coriander and mix properly.
• Serve hot !

# You can use other veggies too for variations.

Bottle-guard Fudge / Barfi

This is my mom's recipe which she use to make for us when we were kid...its really simple to prepare and anyone can hardly tell that its made from our boring bottle-guard (लौकी) 

In north Bottle-guard is one of the main veggie in summer time..its really light for stomach but most of the kids don't like it because of its bland flavor..So this dessert is a nice way to make our family have it without even knowing the fact they are having there least favorite veggie  !

Generally people prepare halwa in similar way but i like to prepare fudge/Barfi as it makes it easy to have.
Its got that soft n melt in your mouth texture that you will not be able to stop after having one piece !

INGREDIENTS

2 Cup Bottle-guard(grated)
2 Cup Whole Milk
1tbsp Ghee
2-3 tbsp Sugar
2 Cardamom powder
2-3 tbsp Khoya
3-4 tbsp Crushed Dry fruits(optional)

DIRECTIONS

• Place heavy bottom pan over heat with grated bottle-guard in it.Close the lid and let it cook on low flame for 5-8 minutes.
• Add milk simmer on low heat until all milk dried out.It will take 15-20 minutes.By this time bottle-guard will become all mushy and soft.
• Mix in sugar,khoya and dry fruits.Fry on high heat.Don't leave pan unattended otherwise it will stick in the bottom.
• When it get all dried up mix in ghee and cardamom powder.
• Transfer it on greased plate and spread evenly.
• Deep freeze it for 2-3 hour.Cut into squares and store in airtight container.

# Can be stored up to 1 week in fridge.
## Adjust sugar as per your taste-buds.
### You can decorate the pieces with dryfruit as i did.

Creamy Mint Chicken

For me nothing is better then cooking for loved one in my very own kitchen ! No matter where it is,how messy it... ! This i realized after leaving my home for indefinite time..  Yesterday i came back for few days again and straight away i went into my kitchen ... and my heart whispered..honey u r home 

So,we decided to celebrate my small time at home with some favorite dinner and some wine ! And mind you when it comes to our special dinner,it surely gonna be non-veg  and i love to experiment with them....
This time i decided to make something bit light with spices but loaded with freshness...as it really hot in here ( can u believe it 47 'C in North India !! )

Taddaaaa..here is my very own Mint Chicken in creamy Sauce ! We thoroughly enjoyed it (as both of us simply love mint flavor) and m damn sure you will too  Just try it once and you will be amazed with the tangy yet subtle taste!

INGREDIENTS

1Kg Chicken
2 Onions(chopped)
1tbsp Garlic(crushed)
1tsp Ginger paste
1/2Cup Mint leaves
1/4Cup Coriander leaves
5 Green Chilies
1tbsp Vinegar/Lemon juice
2tbsp Yoghurt
2 Black Cardamoms
1/2tsp Cumin seeds
7-8 Black Pepper
4-5 Cloves
1" Cinnamon Stick
1tsp Turmeric powder
1/2tsp Coriander powder
1/2tsp Chili powder
2tbsp Cream
1tbsp Salt
3tbsp Oil

DIRECTIONS

• Marinade chicken with turmeric powder,chicli powder,yoghurt and 1tbsp chopped mint leaves for an hour.
• Make fine paste of coriander leaves,mint leaves,green chilies with vinegar/lemon juice.
• Heat oil in heavy botom pan.Saute onion and crushed whole spices in untill onion turns pink in colour.Mix in ginger garlic and fry for another minute.
• Add marinated chicken with all the juices in pan and fry for 2-3 minutes.
• Now mix in half of coriander mint paste, salt and remaining powdered spices.
• Close the lid and let it cook on low flame for 15-20 minutes untill chicken is well cooked . 
• Finally add remaining coriader-mint paste and cream.mix gently and cook for another minute.
• Remove from heat and leave it to rest for 5 minutes.
• Serve hot with chapati or boiled rice.

# If you want some more gravy,just add 1/2 cup of water while cooking.
## You can remove seeds from chilies to reduce hotness.
### Some ground Garam Masala can be added to final dish to increase the aroma.

Khubani ka Meetha / Apricot Compote

Its again my SNC entry for this month.. :) This month we got challenge by Roha,from "Hydradicuisine".She elaborated the recipe in very fine way.

In north indian Kitchen,we don't use khubani very often..That fact made this challenge appropriate for us. :P 

This dessert is a part of Hyderabad cuisine and unbelievably simple to prepare.. Generally prepared from dried Khubani i.e. Apricot..may be next time i will try it with fresh fruits.

Traditionally it is served with cream or custard..now a day you can get it with ice-cream too ..I personally served it with ice-cream as i avoid cream on my plate ;)

INGREDIENTS

(1-2 Serving)

8-10 Dried Apricot

2 tbsp Sugar

1 Green Cardamom(powdered)

1 tsp Lemon juice

4-5 Almonds

8-10 Apricot nuts

2 Scoops Cream/Ice-cream/Custard (Optional) for Topping.

DIRECTIONS

• Soak apricots in 1.5 Cup water overnight.
• Remove from water and remove seed from them.
• Take a heavy bottom pan and add crushed/pureed apricots with the same water they have been soaked overnight.
• Cook it on low flame till it get into thick compote like consistency.
• Meanwhile crack the seeds and get almond like nut from them.Blanch and crush them
• Add sugar,cardamom powder,lemon juice and nuts.Cook for another 5 minutes.
• Serve warm or cold as per your liking with topping of your choice.

# Keep in mind that apricot are already bit sweet in taste while adding sugar.
## I pureed the apricots.if you are using whole than just crush them with back of spoon while cooking.

Date Loaf (Eggless)

i come home just for 5-6 days...again i have to buy stuffs just for these few days and have to sort out all leftovers before leaving again....i usually store several kinds of dry fruits,juices etc for Pankaj whenever i go on my trips..This time he left all the dates as it is as i left them in box..so now i had a task to finish them of before leaving....What can we make with them in so less time ??? Can go for date Loaf..BUT i don't have eggs and butter !!! So what i can try my hands on eggless loaf !!
Taddaaa.... rightnow its in my pressure cooker baking to perfection :) (yea u heard right,baking in pressure cooker)

Freshly baked 

I personally don't like dates chunks in my loaf or cakes..but if you like feel free to add some in yours with nuts :) While mixing my ingredients i just noticed a half packet of chocolate stones and threw some in final batter ! 

You can spread some chocolate spread like me to make your slice even more sinful  !!

INGREDIENTS

1.2 All Purpose Flour
1/4 Cup Sugar
1/2 Cup D seeded Dates
1 tsp Baking Soda
1 tsp Baking powder
1/4 Cup Oil
1/4 Cup Water
1/2 Cup Milk
6-7 Almonds
1/8 tsp Nutmeg + Cinnamon powder
2 tbsp Chocolate chunks(optional)


DIRECTIONS

• Take sugar,water,dates in a pan and place it over heat.Cook till dates turn mushy and soft.
• Remove from heat,add milk,oil and baking soda in it.Mix properly.Let it cool down than blend  it into paste.
• Sieve flour with baking powder and spice powder together twice in a bowl.
• Mix date paste into flour make thick batter.(you can add bit of water if its too thick)
• Finally mix in crushed almonds and chocolate chunks(if using).
• Bake on 180'C for 30 minutes,check with knife.
• Let it cool down before cutting.

# You can use other nuts too.

## Don't make batter too runny otherwise nuts will sink into the bottom.