Orange Cranberry Cake

I wanted to bake a basic maida cake. I came across a variation of it here. Had plenty of Oranges in home so decided to give a shot and it came out very well.

Ingredients

• 3/4 cup unsalted butter(I used Ghee), softened, plus more for buttering pan
• 3/4 cup sugar
• 2 eggs
• 1/2 cup orange juice
• 1/2 cup sour cream(I haven't used sour cream but it turned out tasty. Adding it here as per the original recipe.)
• 1 tablespoons freshly grated orange zest
• 1 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 tablespoon baking powder
• 1/4 teaspoon salt
• 3/4 cups dried cranberries

Orange Cranberry Cake

Method

1. Preheat oven to 330°. Butter a 6-cup-capacity loaf pan.
2. With an electric or standing mixer on medium speed, cream butter and sugar together in a large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Add orange juice, sour cream, orange zest, and vanilla; mix until blended.
3. In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture and cranberries to wet ingredients and mix just until dry ingredients are absorbed; do not over-mix.
4. Pour batter into prepared loaf pan. Bake for about 50 minutes or until a toothpick inserted in the center of bread comes out clean.
5. Let the loaf cool in the pan for 10 minutes, then remove and transfer to a cooling rack set over a large baking sheet.
6. Let the loaf cool completely before slicing.

Badam Kulfi (बदाम कुल्फी)

Badam Kulfi / बदाम कुल्फी

Ingredients:
•Almonds (Badam) - 1 cup
•Milk - 4 cups
•Sweetened Condensed Milk - 1 can

•Saffron - few

•Sugar - as and if needed

Method:

•Soak the almonds overnight.

•Remove the skin and grind it to a coarse paste.

•In a big pan, add the milk and bring to boil.
•Add some saffron and boil the milk till it reduces to half its quantity.
•Add the Almond paste and condensed milk.
•Check for sugar and add some sugar if you need.
•Stir continuously so that milk does not stick to bottom pan.
•When it becomes some more thicker, switch off the gas.

•Allow to cool for sometime.

•Pour it in a bowl and keep in freezer.

•Garnish with saffron, nuts and chocolate chips.

•Serve it cool.

Serving Tip : You can pour the mixture in kulfi molds and make it a shape of kulfi or simply scoop them in ice-cream bowl.

(This recipe is derived from here - http://akilaskitchen.blogspot.com/2010/08/almond-icecream.html)

Sambar

Ingredients:
Toor dal

Oil

Cumin Seeds - 1 Tsp
Mustard Seeds- 1 Tsp
Onions - 1 Big

Minced Ginger

chopped Garlic - 4-5 cloves
Turmeric - 1/2 Tsp
Chili powder
Sambar masala (I use MDH) - 1 Tsp
Thick Tamarind pulp - 2 Tsp
Tomato - 1
Asafoedia(Hing) - 1/4 Tsp
Vegetables – eggplant, carrot, potatoes, coli-flower, drumsticks etc
 

Sambar

 
 
Procedure:
1. Cook daal in pressure cooker with asafoedia and turmeric powder. Give it 3 vessels.
2. When daal cooks, make sure to beat it to make it smooth.
3. In a vessel, put oil and add the seasoning of mustered and cumin seeds, when they splutter, add onion and saute till it becomes golden brown.
4. Add salt, chili powder and 1 Tsp sambar masala.
5. Add tomatoes and chopped vegetables, add water.
6. Boil it for at least 20-25 mins to cook the veggies .
7. Add tamarind pulp.
8. Adjust salt as per taste. and add 1 Tsp of sambar masala again and boil for some more time.


Your hot, spicy and tasty Sambar is ready :)