Sunday, June 15, 2014

Blueberry Crumb Cake

This recipe is from our best friend Mrs. Kousalya Aunty, she is one of the best cooks I have ever seen in my life. She is very good in baking and shared her favorite blueberry streusel cake with us. She has used margarine instead of butter.

Streusel topping
1 cup all-purpose flour
½ cup packed light –brown sugar
¼ teasppon salt
½ cup (1 stick) cold butter

4 tablespoons unsalted butter, softened, plus more for pan
1  1/2cups all purpose flour( spoon and leveled) , plus more for pan
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon all spice
¾ cup granulated sugar
1 large egg
¾ cup low fat buttermilk, well shaken
1 ½ cups blueberries
confectioner's sugar for dusting

Make streusel topping. In a medium bowl, stir together flour, brown sugar and  salt. Cut in the butter using your hands or pastry blender until large, moist crumbs form. Chill. Butter and flour a 9 inch square baking pan. In a medium bowl, whisk together 1 ½ cup flour, baking powder, baking soda, salt, and allspice. In a large bowl, beat the butter and granulated sugar with an electric mixer until fluffy. Add egg, beat well. Add flour mixture and buttermilk alternately until just combined. ( batter will be very stiff). In a large bowl toss the blueberries with remaining flour. Fold blueberries in to the batter and spoon into prepared pan. Sprinkle cake with streusel topping.  Preheat the oven to 350 degrees. Bake until golden brown and a toothpick comes out clean 45 to 50 minutes. Let it cool completely. Dust with confectioners' sugar before cutting in to squares. 
Source: Martha Stewart

Monday, June 17, 2013

Dal Makhni

  • Whole urad dal with skin – 100 g
  • Red kidney beans – 100 g
  • Tomato (finely chopped) – 3
  • Chili powder – ¾ Table spoon
  • Coriander powder – ½ Table spoon
  • Cumin powder – ½ Tea spoon
  • Cumin seeds – 1 Table spoon
  • Ginger and garlic paste – 2 Table spoons
  • Unsalted butter – 50 g
  • Fresh cream – 20 ml
  • Canola oil – 2 Table spoons
  • Mustard seeds – 1/8 Tea spoon
  •  Coriander leaves for garnishing
  • Soak urad dal and red kidney beans over night in water. Discard soaked water and rinse them well in fresh water.
  • Cook them with little salt and water. Keep it aside.
  • Puree tomato and keep aside.
  • In a frying pan, heat oil. When the oil is in medium heat add mustard seeds and cumin seeds. When they pop up add ginger - garlic paste and tomato puree. Toss them well.
  • Add chili powder, coriander powder, cumin powder and salt. Cook these mixtures on a medium heat until oil separates.
  • Add cooked dal mixture, butter, a cup of water, adjust salt and cook for about 20 minutes on a low heat. Add fresh cream and continue to cook for few minutes. Turn off heat.
  • Garnish with coriander leaves.
  • It can be served warm with chapati, poori, and rice.