Cream cheese Pound Cake is amazingly soft ,moist, buttery  and so decadent .Cream cheese pound cake is one of my favourite bake .The buttery delicious cake is just too amazing  .I have lost counts on how many times i have bakes this Creamcheese pound cake .We love it so much
I have shared basic vanilla pound cake in the blog earlier and it still happens to be one of the most tested and viewed recipe .Though there  are different versions of pound cake that I make but the vanilla and this creamcheese pound cake happens to be my most favourite tea time bake  I love how beautiful  crumbs this Creamcheese pound cake has.
You will be hooked to this once you try it out its that good ..Do give it a shot and let me know how it turns out.

Though I bake so many varieties of cakes my folks prefer tea time cakes and Butter cake and Pound cake tops the list.This classic cream cheese pound cake is perfect for any ocassions be it birthdays ,parties or high tea and they will never go out of style ,you will love the moist buttery crumbs.

Ingredients
113 gram Cream cheese
180 grams butter
3 eggs
170 grams flour
225 grams sugar*
2 tsp vanilla
1 tsp baking powder

Method

• Sift flour with baking powder and keep aside .
• In a bowl take softened butter, cream cheese and sugar
• Beat until creamy.
• Add eggs and beat until well combined.
• Add the vanilla extract and mix well .

• Add the sifted flour and mix using a spatula or beat on the lowest speed .

• Pour the batter in well greased pan lined with parchment .
• I have used a silicone mould to bake this .
• Preheat oven at 180 degree Celsius for 10 min.
• Bake for 55 to 70 min.

 Enjoy this extremely soft and moist Pound Cake with coffee/tea..

Notes
Use butter,cream cheese and eggs at room temperature
My cake was baked exactly at 55 min check after 50 minutes it may take about 55 to 70 minutes depending upon each oven.
*I have used powdered sugar,I have powdered the regular granulated sugar and then weighed .

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Farali Pattice or Aloo pattice /patties is a delicious dish made during fasting .Farali Pattice/kachori is also called vrat wale kachori or pattice made during fast.Farali Pattice are delicious pattice/balls stuffed with coconut the outer covering is of potato dusted with arrowroot flour and then fried .Farali pattice is served with sweet dahi/curd chutney.

Having many gujju friends from childhood I have been well acquainted with their dishes and love their snacks and some veggies .Farali pattice have been a favourite since childhood .My friends used to get these for tiffin and we used to enjoy it .This is usually served with sweet curd and peanut chutney but i love to have it with a combo of green and curd chutney .

ingredients
for the outer covering
3 to 4 boiled potatoes
Rock salt to taste
arrowroot powder 2 to 3 tbsp plus for dusting.

for the stuffing
1/2 cup fresh grated coconut
2 tsp raisins
1 tbsp coriander leaves chopped
1/2 tsp lemon juice
2 tbsp crushed peanuts
1 tbsp granulated sugar
1 1/2  tbsp cashew nuts chopped
1 tsp green chilli and  ginger paste
rocksalt (if fasting ) / salt
oil to fry

Method

• In a bowl mix fresh grated coconut, chilli ginger paste ,crushed peanut and cashew and raisins 
• Add the chopped coriander, salt  sugar and lemon juice and mix .
• In another bowl mix the mashed boiled potatoes ,salt and arrowroot powder to form a dough
• Divide into equal portions 
• Flatten the potato mixture on your palm and place the stuffing 
• Cover it to form a ball 
• Dust some arrowroot powder on a plate and roll each ball to coat .
• Heat oil in a kadhai/pan once hot fry them over medium flame until golden brown.
• Drain on kitchen towel/absorbent paper
• Serve with curd chutney .

Notes
Rock  salt and arrowroot powder is used during fasting ,if making it otherwise,you can use normal salt and use cornflour if you cannot find access to arrowroot flour .
You can fry them in appe pan using little oil in each cavity .
For curd chutney I have used sweetened thick curd and mixed some coarsely powdered peanuts.

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Hing Chutney or Hinga Chutney  is a very delicious and popular coconut chutney served as a accompaniment with Mushti Poloor idli   Its flavourful and very yummy. the tempering adds a nutty flavour and texture to this chutney. Goes extremely well with Idlis too. This chutney is really flavourful and has lovely taste .Its simple and easy to prepare too .You just need to grind and add the tempering .

Ingredients
3/4 cup fresh grated coconut.
3 to 4 dry red chillies I used Kashmiri
5 to 6 cashews (optional)
Salt
Tempering
2 tsp oil
A sprig Curry leaves
1/4 tsp hing/asafoetida
1/2 tsp mustard seeds
1/2 tsp chana dal and urad dal each .

Method
Grind the chillies and coconut together along with cashews if adding to  a smooth paste adding little water .
Add salt and mix.
Heat oil, add curry leaves ,mustard seeds and curad dal .let it crackle .
Pour the tempering in the ground chutney paste and mix .
Serve with mushti pola /idli or dosa.

notes

you can add more water while grinding if you like the consistency to be thin.

Chana dal can be added to the tempering too .

adding cashews is entirely optional ,it adds a lovely texture and taste .

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Mushti Polo or Mushti Dosa are super soft spongy dosa a very popular and old  typical konkani recipe .Mushti Polo or Mushti Dosa are soft and so yummy dosa which are paired with a delicious flavourful hinga chutney  or Coconut Hing Chutney .

Mushti polo or Mushti dosa is derived from the word mushti actually means fist in konkani  since the urad dal and the other ingredients used are measured by fist . These can be made only using rice and urad dal  too and this is one version which I am sharing today .The poha and coconut makes the dosa extremely soft and delicious. Mushti dosa is cooked on one side covered with a lid which ensures the soft and spongy texture . The key to  perfect mushti polo is the perfectly fermented batter . You can see  holes in the dosa which proves that that batter is perfect in consistency and has fermented perfectly.

Mushti Polo and Hing Chutney makes a wonderful breakfast. Its a regular breakafast dish at my place now .I usually make the batter in the night and make soft dosa for breakfast and then serve it with  kadala curry or veg kurma  for lunch. The batter stays well for 3 to 4 days in the refrigerator. Do try this you will love these soft spongy dosa and relish it with chutney or your favourite curries .I'm glad I came across this wonderful recipe on a konkani facebook group .

Ingredients
1 cup rice ( I use 1/2 cup idli rice and 1/2  cup ukda or boiled rice )
A fistful of urad dal or 2 tbsp
1/2 cup thick poha
1/2 cup grated coconut
1 /2 tsp fenugreek seeds (I didn't use)
Salt to taste.

Method 

• Wash and soak the rice in water for 5 to 6 hours .
• Also wash and soak the urad dal for 5 to 6 hours, you can soak it together I prefer soaking it separately.

• Soak the poha for 10 min .
• Grind the urad dal ,rice and the poha and coconut and fenugreek seeds together with little water to a paste .
• The consistency should be of the dosa batter .

• Transfer the batter to a steel vessel .
• Allow it to ferment overnight.
• Next morning add salt and mix well .
• Heat a non stick pan once hot add a ladle full of batter .
• Do not swirl or spread the batter like we do for other dosa.
• Cover with a lid.

• Add few drops of ghee at the sides and allow it to cook over medium flame .
• You can see holes appearing on the upper side .
• It takes 2 minutes for the dosa to cook .
• The bottom will be slightly brown .
• Remove the dosa and repeat the same process with the rest of the batter .
• Serve it with hing chutney.

 Notes 

• i have used idli/dosa rice and ukda rice you can use idli rice alone
• do not spread the  batter like we do for other dosa
• cook over medium flame covering it with lid once the pan is hot 

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