Lemon Blueberry Cake .soft moist citrusy cake with tender delicate crumbs Lemon Blueberry Pound Cake is an  absolutely flavourful and delicious anytime cake .You can have this at brunch ,serve it as a tea cake or snack on it any time.You will love this fresh lemon and blueberry cake .

There is something delicious in citrusy bakes I  personally love the refreshing citrusy flavour in the cakes .You can check the other citrusy cakes in my blog will leave the links at the end of this post.

Eversince I baked and posted Starbucks Style Lemon Cake I wanted to post this delicious cake but as fresh blueberries are not so easily available here it somehow got delayed .thank God I finally could  find some fresh blueberries during this lockdown period.I immediately baked some muffins some cheesecake and this delectable lemon blueberry loaf . THe recipe is almost similar to my lemon cake .Do give it a try ..and stay tuned for eggless lemon blueberry muffins which is coming up next in the blog :)

Ingredients

1- 1/2 cups  /190 gm all purpose flour/maida

2 eggs

1 cup/200 gm sugar 

1/2 cup milk

113 gm or 1/2 cup butter 

1 cup fresh blueberries

2 tbsp flour 

1 tsp baking powder

2 tbsp fresh lemon juice

2 tsp lemon zest

for the glaze

4 tbsp confectioneries/iciing sugar

1 tbsp lemon juice

 

Method

Preheat oven at 170 degree Celsius for 10 minutes.

Line a 9 x5 loaf tin with parchment .butter paper.

Sift baking powder and flour together and keep aside.

Toss the blueberries with 2 tbsp flour .

Mix lemon juice with milk and keep aside ,it will curdle ,your buttermilk is ready.

In a mixing bowl cream together butter and sugar until  light and fluffy.

To this add lemon zest and eggs one at a time and beat until creamy .

Add buttermilk and mix .

Add flour and fold it with spatula or mix it at lowest speed with the beater.

Add in the blueberries and mix with spatula

Pour the batter in the prepared loaf tin.

Bake for 55 to 60 min at 175 degree Celsius or until tester/skewer inserted comes out clean.

Let the pan cool then unmould the cake on a cooling rack.

Prepare the glaze by mixing the icing sugar with the lemon juice,the glaze has to be thick not runny.

Drizzle the glaze over the cake.

Let it sit for 15 to 20 min before slicing the cake.

you may use frozen blueberries as well 

this cake can be frozen 

you may add more glaze if you prefer 

some more tea cakes to try

Almond cake

lemon cake ..starbucks style

Orange Cake

Tutti frutti Cake

Mawa Cake

Coconut cake 

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Moong Dal Kachori is a very popular snack from Rajasthan .Kachoris are  flaky/khasta deep fried poori with delicious filling that varies from lentils to onion, potatoes ,peas and much more. Kachoris are very popular snack esp in the Northern parts of India which can be enjoyed for breakfast or as snack with a cup of tea or coffee .Moong Dal kachoris are my favourite kachoris, flaky /khasta and very filling these make wonderful chaat too .

Moong Dal Kachori can be easily made at home using basic pantry ingredients .You can make Halwai style Kachoris at the comforts of your home.This recipe is easy to follow and yeilds khasta/flaky delicious kachoris .

ingredients

for the filling 

1 cup moong/mung dal 

4  to 5 tbsp besan 

1 tbsp coriaader seeds/dhania

1 tsp fennel seeds

1/2 tsp jeera/cumin seeds

1/2 tsp hing/asafoetida

3 green chillies chopped fine

2 tsp red chilli powder

1 tsp coriander cumin powder

1/4 tsp turmeric powder

1/4 tsp amchur powder 

1/2 tsp garam masala powder

1 tsp sugar/jaggery (optional)

salt

4 to 5 tbsp oil 

for the dough

2 cups maida/all purpose flour

4 tbsp  oil 

salt

water to knead 

oil to deep fry .

Method

Wash and soak the moong dal for 3 to 4 hours 

Drain the water and coarsely pulse it in the mixer,this is optional you could use it whole too .

Dry roast coriander seeds,cumin and fennel seeds and and coarsely crush it in a mortar pestle.

Heat a kadhai /pan add oil once the oil is hot add the chillies ,then add the cumin seeds, crushed corinader fennel seeds.

Add hing and mix .

Add the besan and mix well for few minutes until it emits nice nutty aroma.

Add the chilli powder ,garam masala  and amchur powder and mix

Now add in the moong dal and mix well

Add salt and sugar .

Cover and cook for few minutes .

Let the mixture cool then divide it into equal parts and shape into lemon sized balls.

Knead maida/all purpose flour with oil ,salt and water to a smooth soft dough .

Cover and let it sit for an hour .

Divide into equal balls .

Flatten each ball keeping it thick in the centre and thin at the edge 

Place the filling and cover to stuff and pinch to seal well.

gently Press each ball within your palms 

Heat oil to deep fry on medium low

Fry 3 to 4 kachoris at a time.

Do not touch until they float .

Fry on medium flame on both sides until golden brown.

Remove on  a plate lined with absorbent paper/kitchen towel.

Serve with green chutney ,tamarind chutney.

Store in air tight container.

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Walnut Anjeer  Khoya Burfi is delicious Indian sweet/mithai made with Walnuts figs almonds  and khoya /Mawa and very little sugar ..Rich and delicious burfi that gets ready within 30 minutes .Perfect for celebrating festivities .This Walnut and Anjeer Khoya/Mawa Burfi is an absolute delight .Do try this Diwali ..

If you looking out for quick and delicious Indian Mithai you should give this burfi a try ,you will love it for sure ..for some more Diwali Sweets and savories do check the below listed goodies

Shankarpali

Poha Chivda

Chakli

Besan Ladoo

Kaju Katli

Jalebi

Malpua 

Bhakarwadi

Malai Ladoo

Ingredients

250 grams mawa/khoya

1/2 cup almonds 

1/2 cup walnuts

100 grams figs

3 tbsp sugar 

1/4 cup water 

1/2 tsp cardamom powder

1 tsp coco powder

2 tsp ghee

Method

Chop the figs and soak it in water.

Coarsely grind the walnuts and almonds separately .

In a thick bottomed/non stick pan take the figs soaked in water add sugar and cook over medium flame till the water dries .

Add the powdered walnuts and almond and mix well

Add the crumbled mawa/khoya and mix stirring continuously for 3 minutes.

Add in cocoa powder ,cardamom powder and ghee and give it all a good mix.

you will see the mixture is all mixed well and browned .

Cook for few minutes till it leaves sides.

Transfer the mixture in a greased thali /tray .

Using a spatula level it .

If using warq dab on to it while it is still warm.

Allow it to cool before you slice .

You can garnish it with almonds and pista silvers too.

 

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 Hummus is  very popular Middle Eastern Dip made with chickpeas/garbanzo beans. Creamy smooth delicious hummus taste great s a dip with pita bread/khaboos or with cucumber carrot and veggie sticks .We love hummus with nachos and lavash too..

Making and storing Homemade hummus over the weekend becomes very handy for me .. you either spread it on wrap or dip nachos,pita chips or cucumber or veggies stick into creamy luscioius utterly delicious homemade hummus

ingredients

1 1/2 cup chickpeas 

2 garlic cloves

3 tbsp sesame seeds 

1/4 cup olive oil

2 to 3 tbsp lemon juice 

water reserved from boiling chickpeas

Salt .

Method

Soak the chickpeas overnight .

Next morning rinse and drain the chickpeas and pressure cook it with water and  salt.

You can use them right away but I prefer deskinning the chickpeas for  a creamy smooth texture. 

Soak sesame seeds in 3 tbsp water for 1 hour

Grind garlic, sesame with 2 tbsp olive oil to  smooth paste .

Then adding this paste grind the chickpeas with olive oil adding lemon juice, salt and the water reserved from boiled chickpeas to a smooth paste .

Transfer the hummus in a clean dry airtight container. 

Drizzle olive oil, some paprika/chilli  powder garnish with olives and serve with nachos /pita or veg sticks .

. notes

if stored well in an clean dry airtight container ,hummus stays well for a week in the refrigerator.

deskining chickpeas though a tedious task but the texture is smooth and creamy ,you may use chickpeas with skin though .

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 Coconut macaroon are delicious cookies made with meringue and coconut they are crisp,chewy  outside and melt in mouth, moist delicious inside. Coconut  macaroons are too addictive and highly irresistible  .There are so many childhood memories attached with these coconut macaroons ,these were a favourite since  I was a kid ,We always brought these from the local bakery Light crunchy exterior melt in mouth moist macaroons were an absolute favourite.

Making coconut macaroons at home is super easy You just need 3 main ingredients and 40 minutes  to make these absolutely delicious and addictive coconut macaroons..

Ingredients

2 egg whites at room temperature 

100 gm dessicated coconut 

1 cup caster sugar/ powdered sugar 

1 tbsp cornflour 

1 tsp flour /maida

1 tsp vanilla essence 

Method 

• In a bowl beat egg whites and sugar until stiff and white 
• Add vanilla and beat 
• Add in dessicated coconut ,cornflour and all purpose flour and mix well with spatula. 
• Pour the mixture in a  piping bag fitted with a big star  nozzle .

• Line baking tray with parchment and dust little cornflour .
• Pipe the cookies placing them at intervals as they expand while baking. 
• Preheat oven at 150 degrees Celsius for 10min .

• Bake for 20 to 25 min until light brown. 
• Allow them to cool before storing them in airtight container. 

notes

you may add a drop of colour if you wish too.

you can use shredded coconut as well 

you can shape the macaroons using a icecream scoop or a tablespoon

they can be kept in airtight container for a week 

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 Simple yet so quick and delicious Squids or Calamari Chilly Fry that taste amazing and goes well with pav/chapatis. Squids/Calamari are our family favourite. We love it in curries batter fried chillii fry or plain masala fry ..This Squids/Calamari chilli fry is quick and easy too with just basic ingredients you can whip this delicious squids/chilli fry in no time .

Ingredients 

5 to 6 big squids 

1 tomato 

2 med onion chopped 

3 green chillies

1 tsp ginger garlic paste 

1 tsp Chilli powder

1/2 tsp Turmeric powder 

1/2 tsp pepper powder 

1/2 tsp Garam masala powder 

1 tsp green chilli garlic sauce

Coriander leaves handfull

2 tbsp Oil

2 potato cut in wedges shallow  fried

Method :

Clean the squids ,wash well and drain excess water.

Cut them to rings ,marinate with salt lime juice  and keep aside for 1 to 2 hours.

In a pan add oil and fry the squids for a minute on high flame, not more than a minute else it will turn rubbery .

Remove the squids and keep it in a plate.

In the same pan, add chopped onions  and ginger garlic paste and saute till they turn soft and translucent and raw smell goes off.

Add the tomatoes and cook till mushy.

Add slitted green chillies 

Add the chilli powder,turmeric powder ,pepper powder and mix well.

Now add the green chilli garlic sauce and mix.

Add the fried squids and give it a good mix

Lastly add garam masala powder and stir

Add salt /lime juice if required.

Add in chopped coriander leaves and fried potatoes and  serve with pav/chapati or side dish with rice dal /rice and fish curry .

notes

you can use the tentacles too I prefer to use the squid rings only for chilli fry.

the chilli garlic sauce is optional but adds nice flavour,you may skip and increase more green chillies .

you can add a dash of vinegar at the final stage

 

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