Saturday, June 28, 2014

Pound Cake

This is the cake that always takes me down memory lane. Every Christmas mom used to make this for us. It was something about the sweet smell of vanilla and eggs and sugar baking in the oven that screamed to us Christmas! I still remember one cake loaf was not enough. Mom used to put one loaf in the oven, as the ovens that time were round shaped and not quite large to hold big cakes and then she would start mixing up another batch so when the first loaf is out, another one is ready to go in. Every one in the neighbourhood would get the piece of the cake and they all loved it dearly. Now that I have the large oven, I could really make 10 loaves at a time. But I have still stuck to mom’s recipe and hence, only 1 cake at a time! I really don’t mind it. I know I should use the oven space and the electricity and all that. But I don’t want to double or triple up the recipe and make big batches of cake.  And this recipe is so sweet. A lovely loaf of pound cake from scratch in 3 simple steps. Perfect for busy moms for those busy times desserts. And this rich and sweet pound cake still hits the spot! 
Make sure all the ingredients are at  room temperature. 

Here’s how I made it.

Pound Cake
1 cup(2 sticks) unsalted butter
2 cups AP flour
1 cup sugar
1 tsp baking powder
4 large eggs
2 tsp Pure Vanilla extract
A pinch of salt 

How to:
Preheat oven to 350° F.
Cream butter and sugar with an electric hand mixture until light and fluffy.
Butter the loaf pan with leftover butter paper.
Add eggs one at a time and beat well
Add vanilla.
Now in another small bowl, mix AP flour, baking powder and salt and mix well.
Incorporate with the butter-sugar mixture with the hand mixer on low speed.
Don’t overmix.
Bake for about an hour or until toothpick comes out clean if inserted.
Let cool down on wire rack for about 15 minutes and then slice and serve.

Friday, June 20, 2014

Fried Masala Fish

To tell you the truth, I believe no one makes this fried fish better than my mom! She simply makes the best fried fish. All that had the taste of it would agree with this. I like grilled fish. But every now and then I try to make fried fish the way mom makes it and I still feel that something is lacking! Doesn’t quite taste like it. I use the same ingredients that mom uses and make the same way mom makes it, still something is missing. This fried fish was actually the best I could manage to make to I thought it is worth a post! Everyone who tried it loved it. But deep down in my heart, I know I still have to top mom’s fried fish!

Here’s how I made it.

Fried Masala Fish
1 lb. basa/tilapia(or your choice) fish fillets
¼ cup ginger-garlic paste
2 tbsp green chile paste
Salt to taste
2 tbsp lemon juice
2 tbsp red chile powder
1 tsp turmeric powder
1 tbsp cumin powder
¼ cup chick pea flour(besan)
Oil for frying

How to:
Marinate the fish with all the ingredients except besan for about 4 hours.
Heat oil in a skillet.
Sprinkle besan on both sides of the fillets
Cook on medium heat until fish is cooked and both sides are nice, golden brown.
Serve with fried rice or your choice of flat bread or even better, turn it into a taco!

Saturday, June 14, 2014

Broccoli Salad

Yet another easy and satisfying salad. I bet even your picky eaters wouldn’t mind having a cup or two of this salad. And it’s very simple to prepare. Perfect for busy moms who would like to feed their families healthy and yet, inexpensive dinners. You can add cooked or grilled chicken to make a wholseome meal and serve it with garlic rolls.  
Here’s how I made it.
Broccoli Salad
4 cups broccoli florets, chopped stems etc.
1 tbsp sugar
½ cup Hellmann’s Mayonnaise
¾ cup sour cream
1 tbsp white vinegar or lemon juice
Salt and pepper to taste
A handful of Sultana raisins, dried cranberries, chopped walnuts, almonds-all optional
1 cup shredded cheddar cheese
Bacon pieces, optional
How to:
Mix sugar, mayo, sour cream, vinegar, salt and pepper in a large mixing bowl.
Add broccoli florets and toss in the vinaigrette mixture until thoroughly coated.
Top with your favourite nuts, dried fruits, bacon pieces and cheddar cheese.
Cover and keep it in the fridge for at least 4 hours.
This salad tastes better if kept overnight in the fridge.

Saturday, June 7, 2014

Roasted Veggie Salad

By now you all have known about me that I love my veggies mostly grilled or roasted. This wasn’t an exception. When I get tired of eating plain ol’ lettuce salads, I go for something like this. It can be a side dish or a dish on its own. Or it can be eaten as a salad. Again, it can’t be simpler than this. Just toss your favourite veggies with salt, pepper, EVOO and whatever other spices you would like to add, grill on the bbq or roast it in the oven till they are fork tender. I used asparagus, red pepper, butternut squash, onions, brussels sprouts and used all the seasonings plus Italian spice blend.