Lemon Vanilla Pound cake recipe

This Lemon Vanilla Pound cake is my first cake recipe I am posting in this blog. This I believe is the simplest of cake recipes with few ingredients.

If you just use the vanilla essence and leave out the lemon juice it will be a plain vanilla pound cake. As a variation you can also use the pineapple essence to make it a pineapple pound cake.

Ingredients:

• All-purpose flour (Maida) – 2 cups
• Powdered Sugar – 2 cups
• Unsalted butter – 2 cups (4 sticks)
  
• Pure vanilla extract or essence – 2 tsp
• Lemon juice – 1/4 cup
• Baking powder – 2 tsp
• Plain milk – 1/2 cup
• Eggs – 3 nos
• Salt – 1 tsp salt

Preparation: 15 minutes
Cooking Time: 1 hour, plus cooling

Cooking Method:

1. Preheat the oven to 400 degrees F.
2. Take a cake pan and lightly coat it with butter including the sides and dust a little flour wherever the butter is coated.
3. In a blender or mixer on high speed beat the butter and sugar until light and fluffy.
4. Then add one egg at a time into the blender beat the mixture.
5. Transfer the blender content into a mixing bowl. Now add the all-purpose flour slowly and gradually into the bowl. Keep stirring the mixture in clockwise direction using a large spoon or spatula. You can use your hand as well. Do not over mix or over beat the mixture. Just ensure that flour is mixed well enough without any lumps.
6. Finally add the Vanilla extract, Lemon juice and milk. Mix everything together. Remember Lemon Juice is just to give another flavor to the cake. You can skip it if you want to. The pound cake with only the vanilla essence is just as good and very delicious.
7. Pour this mixture into the cake pan and bake for around 45 minutes. to test if the cake is done take a toothpick or knife and insert it into the center of the cake. If it is dry and clean when you remove it from the cake then it means it is done.
8. Let the cake pan cool for 15-20 minutes.
9. Run a knife around the sides of the pan and remove the cake by inverting it and then allow it to cool if it is still hot. Then you can cut the cake into thin slices and serve.

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Coconut Burfi (Nariyal Barfi) Recipe

The Coconut Burfi recipe is one of the simplest Indian sweet recipes to prepare and a favorite among the kids.

It is made with very few ingredients that includes coconut mixed with sugar syrup flavored with cardamom (elaichi).

Ingredients:

• Fresh grated coconut – 1 cup
• Green cardamoms – 3 nos (powdered)
• Sugar – 1 cup
• All purpose flour (Maida) – 1 tbsp
• Ghee – 2 tsp

Method:

1. In a deep vessel or a pan on a low heat, take freshly grated coconut. Cook it for one minute stirring it continuously.
2. Then add sugar and keep stirring frequently for 5 minutes.
3. When the sugar melts and begins to boil, add 1 tbsp of All purpose flour (Maida).
4. Mix the contents and then add cardamom powder. Keep stirring the mixture until it thickens.
5. Add ghee and mix well.
6. In about 10 to 15 minutes the mixture will thicken to a consistency where the sugar syrup is no longer clearly visible and cannot be separated from the coconut.
7. Now move the contents into a large enough plate and spread the mixture such that the height is around 3/4th of an inch. Make sure when you spread the mixture it does not tear in between. It should all be in one piece.
8. After a few minutes while it is still hot, cut into diamond or square shaped pieces with a sharp knife.
9. Allow it to cool completely at which time each piece would have hardened and you can easily separate out the pieces and store them.

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Vegetable Pulao Recipe

Vegetable Pulao is a flavored rice recipe which includes cooking rice with vegetables and spices. Long-grained rice varieties like Basmati are the best for preparing Pulao. You can also use Sona Masoori or Jeera Samba rice. In this recipe I have also used coconut milk, mint and coriander for added aroma and flavor.

 

Ingredients for Vegetable Pulao Recipe

• 2 1/2 cup Basmati
• 2 Onions (long slices)
• 2 Big Tomatoes
• 15-20 Beans (cut into 1 inch pieces)
• 2-3 Carrots (cut into pieces)
• 1 1/2 cup Cauliflower
• 1 cup Peas
• 1 tbsp Mint leaves (chopped)
• 1 tbsp Coriander leaves
• 1/3 cup Oil
• 2 Bay leaves
• 1 inch Cinnamon stick
• 4 Cloves
• 1 1/2 tsp Kasuri methi (dry Fenugreek leaves)
• 3 Marathi Moggu (What’s this)
• 1 Star Anise
• 3 Cardamom
• 1 1/2 cup Coconut milk
  TIP: If you don’t have canned coconut milk you can prepare it yourself. Grate one coconut. In a blender grind the grated coconut with one cup of lukewarm water for a few minutes. Then strain through a fine sieve to get the coconut milk.
• Salt to taste

Grind the following ingredients into a thick paste:

• 20-22 Green Chilies
• 1 hand full of Mint (Pudina) leaves
• 1 hand full of coriander (Cilantro) leaves
• 1 inch cinnamon stick
• 6 Cloves
• 1/2 tsp Peppercorn
• 1/4 tsp Turmeric powder
• 2 tbsp Dhania (Coriander) powder
• 1/2 medium sized Onion
• 4 tbsp Ginger Garlic paste 

Prep time: 15 min

Cook time: 30 min

Serving: 4 people

Vegetable Pulao Recipe Cooking Method

1. First wash and soak the Basmati rice for 10 to 15 minutes.
2. Take a pressure cooker or deep pan. Add oil and when it is hot add Bay leaves, Cinnamon stick, Cloves, Kasuri methi, Marathi Moggu, Star Anise and Cardamom.
3. After a minute or so add onion and sauté for 3 minutes.
4. Then put all the vegetables and 1 tsp salt.  Cook for 6 minutes.
5. Add tomatoes and cook them till they are mushy or pulpy.
6. Then put the paste that was prepared earlier and mix well.
7. Cover and cook on simmer till oil separates.
8. Add coconut milk and 2 cups of water required for the rice to be cooked.
9. When the contents come to a boil. Taste the liquid and add salt if required.
10. Now add rice, mint leaves and coriander leaves.
11. Close the lid and cook till you hear 1 whistle (pressure release) if your using a pressure cooker. If you are using a deep pan then cook till most of the water dries up. You will know the rice is done when you press a grain between your thumb and index finger and it squishes completely. And you are done!

Serve piping hot Vegetable Pulao with tomato, onion and cucumber raita.

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Peas Rice Recipe with spices

The Peas Rice recipe has long been prepared in our household for generations. I learnt this from my mother. Traditionally it used to be prepared with broken rice. But I have used basmati rice.

Peas Rice Recipe Ingredients

• Rice – 2 1/2 cups
• Green chilly – 15 nos (split lengthwise)
• Tomatoes – 2 (medium sized)
• Onion – 2 nos (Big sized chopped length wise)
• Garlic – 8 nos (crushed)
• Ginger – 1 inch (crushed)
• Coriander leaves – 1/2 cup (chopped)
• Mint leaves – 1/2 cup (chopped)
• Peas – 1 cup
• Clove and Cinnamon powder - 1 tsp
• Bay leaf – 1 nos
• Star Anise – 1 nos
• Cardamom – 3 nos
• Marathi Moggu – 2 nos
• Kasuri methi – 1 tsp
• Turmeric powder – 1/4 tsp
• Oil – 1/3 cup
• Salt to taste

Peas Rice Recipe Cooking Method

1. Wash the rice and soak it in water for 10 minutes.
2. Take a rice cooker and add oil. When oil is heated put all the spices (Bay leaf, Star Anise, Cardamom, Marathi Moggu, Kasuri methi) in.
3. Add crushed ginger and crushed garlic. Sauté for 4 minute.
4. Then add onion,green chilly and sauté for 5 more minutes.
5. Now add coriander and mint leaves, mix well and cook for 2 additional minutes.
6. Then add tomatoes and turmeric. Cook till the tomatoes are mushy.
7. Add peas and mix well. Cook for 4 minutes and add water.
8. Bring it to boil and add salt.
9. Put rice and clove & cinnamon powder.
10. Now close the cooker lid and cook till your hear 1 whistle.

Serve hot with raitha or pudina chutney! Also try out other Rice recipes.

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