Cherry Cake

Tags

Cherry Cake, Cherry Sryup, Fiesta Friday, Fresh Cherry Cake, home made cherry syrup, how to make cherry syrup, Oats Flour Cake, simple fresh cherry cake

We had got a big pack of cherries, same day we had a friend visiting us he had also got us a big pack of cherry. Now I have two big packs in the fridge 🙂 I have to do something with this, so I decided to make a cake. This time instead of whole wheat flour, I thought of trying with Oats flour.So here it is, bringing it to Fiesta Friday #26 I have already seen a lot of wonderful recipes submitted, mine is a small try. Angie has mesmerized me with her beautiful pie 🙂

Ingredients:

For Cake

Oats Flour : 1 Cup ( I just blended the rolled oats in a food processor for a mins time and oats flour is ready 🙂 )

Egg : 1

Vanilla Extract : 1 teaspoon

Butter : 2 tablespoon

Brown Sugar : 1/4 cup

Fresh Cherries : around 25 ( seeds removed)

Milk : 1/4 cup( I used full cream milk)

Baking Powder : 1/2 teaspoon

Salt : 1/2 teaspoon

For Cherry Syrup topping:

Fresh Cherries : around 15 (seeds removed)

Brown Sugar : 2 tablespoon

Cornstarch : 1 tablespoon

Water : 1 tablespoon

Method:

For Cake

For the cake , mix all dry ingredients together.

Preheat oven to 350 F and grease the baking tray of 9 inch round with butter.

In a blender add the eggs, butter, vanilla extract and milk to blend it. It would look a bit curdled, don’t worry about it.

Mix dry and wet ingredients together. Pour it in the greased baking tray. Place the cherries on the top.

Bake it for half and hour or until the tooth pick comes out clean.

Cool it for half an hour.

While it cool down we can prepare the cherry syrup.

Cherry Syrup

Place the cherries in a small pan, add sugar and heat it.

Cherry would start oozing out the water content.

Mean time prepare the corn slurry by mixing water and corn starch.

When both cherry and sugar blends well and is a bit watery, add the corn slurry.

It would start getting thicker. Mash the cherries and keep mixing. When all the cherries are mashed well and it is thick, stop and filter the syrup to remove the skin of cherries.

Now place the cake in a tray and cut it to pieces, pour the syrup and serve 🙂

Advertisement

Yellow Pumpkin Curry/ Parangikai Masiyal

Tags

Fiesta Friday, Indian style yellow pumpkin curry, Parangikai masiyal, Yellow Pumpkin, Yellow Pumpkin Curry

Yellow pumpkin is one more favorite of mine. This is South Indian style dish which is usually prepared with Yam/karunai Kilangu. I tried it with yellow pumpkin and this is a perfect dish for roti/chapathi. Bringing this colorful dish to Fiesta Friday # 26 The recipe is very simple 🙂

Ingredients:

Yellow Pumpkin/ Parangikai : 7 inch piece

Onion : 1/2 of large

Lime Juice or tamarind pulp : 1 tablespoon

Red Chili Powder : 3/4 teaspoon

Salt : 1 teaspoon

Oil : 1 teaspoon

Mustard Seeds : 1/2 teaspoon

Urad dal : 1/2 teaspoon

Curry Leaves : Few

Cilantro Leaves : to garnish

Method:

Chop Yellow pumpkin to small pieces, remove the hard skin.

Boil yellow pumpkin with very minimal water till it becomes soft.

Remove it and mash well. It has more water content in itself, so save the water in a bowl and keep aside.

Next heat oil in a pan. Add mustard seeds , Urad dal when it splutters throw the curry leaves. Next add the onions and saute till translucent.

Now add the mashed up yellow pumpkin along with the water saved from boiling and mix well.

Add lemon juice or tamarind pulp, red chili powder, salt and mix well.

Cook for 5 mins. Water would get absorbed (few drops can be remaining it can go with the curry)

Now stop and garnish with cilantro leaves.

This is just perfect for roti as side dish 🙂

Eggplant, Plantain gravy/Kathirikai Vazhakkai Puli Kuzhambu

Tags

Chettinad Kathirikai vazhakkai kuzhambu, easy puli kuzhambu, Eggplant plantain gravy, Eggplant recipe, Indian style eggplant dish, Indian style eggplant gravy, Kathirikai Kuzhambu, Kathirikai Vazhakkai Kuzhambu, plantain gravy, puli kuzhambu recipe

This is a very special dish at my home. My grandma prepares it for any pooja that we do at home, even during Pongal. When some one leaves to a pilgrim trip from home( for those who know patha yathrai to Palani) this is a must in my home. And we all love it when my grandma prepares it 🙂 This is a simple kuzhambu, but need a little extra oil and we use only gingely oil for this. Gingely oil is very good for health and has a cooling effect to the body. It gives a great taste to the dish.

Ingredients:

Eggplant/Kathirikai : 3 to 4 small

Plantain/ Vazhakkai : 1 medium

Red Pearl Onion: 10 to 12

Tamarind juice : 1 cup

Kuzhambu milagai thool : 2 tablespoon

or

Red Chili Powder : 1/2 teaspoon and Corriander Powder : 2 teaspoon

Turmeric Powder : 1/2 teaspoon

Salt : 1 teaspoon

Gingely Oil : 2 1/2 tablespoon

Cilantro Leaves to garnish

To temper:

Fenugreek seeds : 1/2 teaspoon

Fennel Seeds : 1/2 teaspoon

Asafoetida : 1/8 teaspoon

Curry Leaves : few

Method:

Peal the skin of plantain and cut them in to pieces. Cut the Eggplants as well.

If the red pearl onions are very small, you can use them directly. If big then we can chop them to 2 pieces.

In the tamarind juice mix the kuzhambu milagai thool or (red chili powder and coriander powder), turmeric powder, salt and mix well. Check for the taste and adjust.

Next in a large pan heat oil. Add the items in to temper, when they change color add the onions and saute for 2 mins.

Now add the Eggplant and plantain and saute for 5 mins.

Add the tamaring juice where spice powders are added and let the gravy get heated. Close lid.

This will take around half an hour, when the oil would start floating in the top layer.

Now stop and garnish with cilantro leaves.

Serve with hot rice.