Love Served Daily

Cooking up Smiles..Across the Miles


94 Comments

Carrot Cake..A special celebration

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A big hello to all of you. Just in case you were wondering where have I vanished..here is something special to share with you. God has been really kind and has blessed us with a beautiful angel. My second daughter was born on June 9th, 2016. Our lives just got a lot happier, the big sister being the happiest of all. 🙂

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This carrot cake was made to celebrate her “1 month” completion and is therefore a very special one. Just in case you have never had a carrot cake before, let me warn you that it won’t taste like carrot. That’s the primary difference between baking with fruits and vegetables, A banana bread has an amazing flavor of the fruit but hide some zucchini in a bread and no one will ever know. Shredded carrots lend a beautiful color and texture to this cake and makes the cake very moist and delicious. A full serving of vegetables in a dessert..How awesome is that 🙂

 

So without wasting any more time, lets make this delicious carrot cake

Ingredients:

All purpose flour – 2 cups

Grated carrots – 2 1/2 cups

Eggs – 4

Sugar – 1 1/2 cups

Oil – 1 cup

Raisins – 1/2 cup

Baking powder – 1 1/2 tsp

Baking Soda – 1 tsp

Cinnamon powder – 1 1/2 tsp

Salt – 1/4 tsp

Vanilla Extract – 1 tsp

Cream Cheese Frosting:

Cream Cheese – 8 oz

Unsalted butter – 1/4 cup

Powdered Sugar – 2 cups

Method:

  1. Preheat oven to 350F and lighty grease a 9 inch cake pan. Finely grate the carrots and keep aside.
  2. Mix together the flour, baking powder, baking soda, salt and cinnamon powder.
  3. Using an electric or hand mixer, beat the eggs until frothy and then add in the sugar and beat till the batter is thick and creamy. Slowly add in the oil and vanilla extract and continue mixing.
  4. Add in the dry ingredients to the wet and mix until just combined. Fold in the carrots and raisins.
  5. Bake for about 35 minutes or until a toothpick inserted in the center comes out clean. Let it rest for about 10 minutes before removing the cake from the pan. You can enjoy the cake as is or frost it if you like.
  6. Use an electric or hand mixer and blend together the ingredients listed under cream cheese frosting until smooth and well combined.
  7. Spread the frosting as desired and sprinkle with chopped pecans. Enjoy.

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So that is how I made this carrot cake to celebrate my daughter’s one month in our lives.

You never really know how happy someone can make you..until they come along. 🙂

Thanks so much for stopping by. Do let me know if you try this cake.

Love,

Ritu. 🙂

 

 

 

 

 

 

 

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67 Comments

Tandoori Salmon…A delicious fish recipe

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Welcome back to my page. I am so glad you have stopped by. Call me crazy but yeah this is my third tandoori recipe on my blog after Whole Tandoori Cauliflower and Tandoori Chicken. I do really like the flavors here, just marinate and bake. It doesn’t get any easier than this. Without wasting any more time, let’s make some delicious tandoori salmon. Feel free to use your choice of fish here.

Ingredients:

Salmon Fish – 1 pound

Thick yogurt – 3 tbsp

Ginger and Garlic paste – 2 tbsp.

Lemon Juice – 1 tbsp

Oil – 2 tbsp., more for basting the fish, as needed

Salt to taste

Tandoori Masala – 2 tbsp. (See notes for recipe or use store bought)

Method:

  1. Wash your fish well and soak it dry. Meanwhile, mix together the yogurt, ginger garlic paste, lemon juice, salt and the tandoori masala. Now coat the fish well in marinade. Finally drizzle 2 tbsp. oil on top and mix well. The oil helps the marinade to stick to the fish.
  2. A zip lock works best here. Just transfer the marinade and fish pieces to a zip lock, mix well and let it rest in the fridge for at least 1 – 2 hours.
  3. Once you are ready to cook, preheat your oven to 400F. Line a baking dish with foil. Carefully place the marinated fish on the baking dish and bake for 15 minutes, turning mid ways to ensure even cooking. Apply some oil, if needed.
  4. You know the fish is done when it flakes easily with a fork. Now, turn on the broil or grill mode and cook for a few minutes to get a beautiful color and crisp to your fish.
  5. Serve it hot with some mint chutney and onion rings.

Notes:

Tandoori Masala Recipe

Red Chilly Powder – 1 tsp

Coriander Seeds – 1 tsp

Cumin Seeds – 2 tsp

Nutmeg Powder – 1/2 tsp

Black pepper Corns – 1 tsp

Whole Cloves – 1 tsp

Cinnamon Stick – 1 inch piece

Paprika – 1 tsp

Red color – 1/4 tsp (optional)

Roast all these spices in a pan for a few minutes until fragrant and ground to a fine powder. Use as needed.

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So that is how I made this delicious fish. Do let me know if you give this a try.

Thanks for stopping by.

Love,

Ritu 🙂

 

 

 

 

 

 


43 Comments

Eggless Chocolate Pudding Cake

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A big hello to all of you. Today I am making a skinny (healthy) chocolate dessert. It has no butter, cream and just 2 tbsp. of oil. Its super easy to make and you will end up with a delicious cake topped with chocolate syrup, all in one bowl. That is why its called a pudding cake. You have to try it to believe it, a truly chocolate lover’s delight. 😛

Without wasting any time, lets make this yummy pudding cake. 🙂

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Recipe inspired from here.

Ingredients:

For the Cake:

All purpose flour – 1 cup

Sugar – 1/2 cup

Unsweetened Cocoa Powder – 1/4 cup

Milk – 1/2 cup

Oil – 2 tbsp

Baking powder – 2 tsp

Salt – 1/4 tsp

Vanilla Extract – 1 tsp

For the Chocolate Topping:

Water – 1 3/4 cups

Brown Sugar – 3/4 cup

Unsweetened Cocoa powder – 1/4 cup

Procedure:

  1. Preheat your oven to 350 F and lightly spray an 8 inch square dish with cooking spray.
  2. In a mixing bowl, sift the flour, baking powder, cocoa powder, sugar and salt. Add in the milk, oil and vanilla extract. Mix everything till well combined. Pour this mixture in your baking dish.
  3. Now to make the sauce, take a sauce pan and add the water, sugar and cocoa powder. Mix well to make sure there are no lumps. Bring to boil, stirring occasionally. Turn off the gas. Pour this sauce mixture over the cake batter. Don’t stir the mix after this.
  4. Bake this for 30 – 35 minutes till a toothpick inserted at the center of the oven comes out clean. Allow it to rest 30 minutes before serving.
  5. When the cake bakes, the liquid will settle at the bottom and form a thick sauce.
  6. To serve, cut a slice of the cake, pour the sauce on top and serve with some vanilla ice cream or whipped cream topping, if desired. Enjoy.

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So that is how I made this delicious chocolate pudding cake. Do let me know if you give this a try.

Thanks for stopping by.

Love,

Ritu. 🙂

 

 

 

 

 

 

 

 

 

 


33 Comments

Stuffed Sweet Peppers..A delicious Appetizer

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Hello everyone. Its that time of the month where I do my monthly column for the B’khush Magazine. It is an online magazine, catering to the South Asian population around the world. They write about varied topics ranging from fitness, beauty, parenting, DIY projects, recipes etc. Do check out their website – B’Khush – Upload Thoughts, Download Happiness.

My column in the magazine is called “Healthy Bites“. Through this column, I like to share such recipes that provide the nutrition, taste great and most of all you can enjoy them guilt free. Follow me here to make some easy and healthy dishes that you wouldn’t feel guilty about when you take that second serving.

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Today I am bringing another healthy appetizer for you, just skip the cheese if you like, it will still be as delicious. These stuffed sweet peppers look very pretty and is sure to please all your guests.

Let’s hop on to the B’Khush Women website to get the recipe – here.

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Thank You for stopping by. Do let me know if you try it out.

Love,

Ritu. 🙂

 

 

 

 

 


33 Comments

Pineapple & Cherry Cake..A simple Vanilla Cake transformed

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Hello everyone. Winter in New England is not very kind. Several snow storms and bone chilling temperatures keep you trapped indoors, unless if you enjoy winter sports, which no one in our family does. Thank God for indoor playgrounds, malls and of course some wonderful friends. We get our share of entertainment in this otherwise not so interesting winters. But then again, I am thankful for the winters, cause if they weren’t any cold days, we really would have nothing to look forward to in the summer. 🙂

For today’s post I am sharing this beautiful pineapple and cherry cake I had made for a new year’s eve get-together. If you are looking for an eggless recipe to make this cake, here is my fresh fruit cake I made a while ago. The recipe below uses a simple vanilla cake and transforms it into a beautiful and delicious pineapple cake. The cake was moist and well liked by all.

Here is how I made it

Ingredients:

For the cake

All purpose flour – 1 1/2 cup

Sugar – 1 cup

butter or oil – 1/2 cup

baking powder – 1 1/2 tsp

salt – 1/4 tsp

eggs – 2 large

milk – 1/2 cup

vanilla extract – 1/2 tsp

For the frosting

Heavy Whipping cream – 2 cups (You can also use store bought already whipped cream)

Pineapple slices – 1, 20 oz., can

Cherry – canned, as needed

Strawberry or cherry jam – for filling, as needed

Sprinkles – for garnish, optional

Method:

  1. Lets bake the vanilla cake first because it needs to cool down completely before you start frosting it. Preheat your oven to 350 F.
  2. Sift the flour, salt and baking powder and keep aside.
  3. Cream together the butter and sugar and slowly add in the eggs, milk and vanilla extract. Make sure not to over mix.
  4. Gently fold in the dry ingredients and mix everything until just combined.
  5. Grease an 8 inch pan and dust it with flour or line with parchment paper. Pour in the cake mixture and gently tap it on the counter so that there are no air bubbles.
  6. Bake it for 30 – 35 minutes till a toothpick inserted in the center of the oven comes out clean.
  7. Now let this cake cool completely and we will start working on the frosting in the meanwhile.
  8. Take the chilled whipping cream and beat it for at least 3 – 5 minutes till it has doubled in volume. Be careful not to over mix or you will end up with butter. Stop when you see stiff peaks. Keep in the fridge to chill until ready to use. I have not added any sugar to the frosting so as to enjoy the natural sweetness of pineapple here.
  9. Once the cake has cooled down, we can start frosting it. Cut the cake into two layers (or three layers, if you like)
  10. Now spread some pineapple syrup from the can on the first layer. This is done to keep the cake moist and spread a layer of cherry jam and top with finely chopped pineapple slices.
  11. Cover this with the other cake layer, spread some pineapple syrup and cover the whole cake with whipped cream, making sure to smooth out the edges in the process. Now let the cake rest in the fridge for another 15 minutes.
  12. Finally, smooth out all the cream to ensure the cake is completely covered. Now decorate the cake with pineapple slices and cherry. Use your imagination and preference.
  13. Lastly, add some sprinkles. This is totally optional.
  14. Your beautiful cake is ready. Keep it in the fridge, until ready to serve.

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So that is how I made this beautiful cake and welcomed the new year.

I hope this year is just as beautiful and sweet for you, as the cake above. Thanks for sticking out with me.

Let me know if you try this out.

Love,

Ritu. 🙂

 

 

 

 

 

 

 

 


30 Comments

Fresh Fruit Eggless Vanilla Cake

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Hope everyone is doing great. We recently celebrated my husband’s birthday and I made this fresh fruit cake for him. This is one of his favorites kind of cakes and I really wanted to try making it myself after my first try at the frosted cake that I made for my daughter – the eggless black forest cake. It turned out pretty good in spite of no eggs. I have pretty much based it off my eggless chocolate cake recipe and you can hardly miss the eggs. It was soft and moist. And the fresh fruits added a lot of beauty and flavor. I will definitely be making this again. 🙂

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Here is how I made this..

Ingredients:

For the cake:

All purpose flour – 2 cups

Sugar – 1 cup

Baking Soda – 3/4 tsp

Baking Powder – 1 tsp

Milk – 1 cup

Butter or oil – 1/2 cup

Vanilla Extract – 1 tsp

Vinegar – 1.5 tsp

For the Frosting:

Heavy Whipping cream – 2 cups

Cut mixed fruit of your choice – for filling and decorating – I have used kiwi, strawberries, cherries and some pineapple.

Sugar syrup – 1/2 cup

Coarsely Chopped almonds – 1/2 cup

Method:

  1. Lets bake the vanilla cake first because it needs to cool down completely before you start frosting it. Preheat your oven to 350 F.
  2. Sift the flour, baking soda and baking powder and keep aside.
  3. Take the milk and add vinegar to it to form some butter milk. If you have butter milk available, you can just use that.
  4. Now in a mixing bowl cream together the butter and sugar and add in the vanilla extract. Finally mix in the milk and flour mix to the butter little at a time, making sure not to over mix.
  5. Grease an 8 inch round cake tin and bake this mixture in a preheated oven for 30 minutes, or till a toothpick or knife inserted in the center of the cake comes out clean.
  6. Now let this cake cool completely and we will start working on the frosting in the meanwhile.
  7. Take the chilled whipping cream and beat it for at least 3 – 5 minutes till it has doubled in volume. Be careful not to over mix or you will end up with butter. Stop when you see stiff peaks. Keep in the fridge to chill until ready to use. I have not added any sugar to the frosting so as to enjoy the natural sweetness of fresh fruits here.
  8. Once the cake has cooled down, we can start frosting it. Cut the cake into two slices (or three layers, if you like)
  9. Now add some sugar syrup on the first layer. This is done to keep the cake moist and spread a layer of whipped cream and top with finely chopped fruits of your choice.
  10. Cover this with the other cake layer, spread some sugar syrup and cover the whole cake with whipped cream, making sure to smooth out the edges in the process. Now let the cake rest in the fridge for another 15 minutes.
  11. Finally, smooth out all the cream to ensure the cake is completely covered. Now decorate the cake with your choice of fresh fruits as you like. I have altered between a layer of kiwi and strawberry slices and also placed some cherries on the side and one in the center. Use your imagination and preference.
  12. Now take the coarsely chopped almonds and cover the sides of the cake. Add some sprinkles if you like.
  13. Your beautiful cake is ready. Keep it in the fridge, until ready to serve.

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So that was my second attempt to frost a cake. I will continue to improve and try some new ones in the process. I am so glad you have stopped by.

See you again soon.

Love,

Ritu.


29 Comments

Cauliflower Crust Pizza…The super healthy Pizza indulgence

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If you or your kids love eating pizza, but feel guilty about all the extra calories, this post is for you. Imagine eating pizza and getting a full serving of a vegetable, it doesn’t get better than this. When I came across this recipe, I was amused. How in the world can we make a pizza from a cauliflower. Surprising, but deliciously true. It satisfies your craving for a pizza, for that cheesy goodness and is super healthy. Highly recommended. 🙂

I am cooking this pizza for my monthly column – Healthy Bites on B’Khush Magazine. Do check out the website for some very interesting reads.

Here is the super healthy and delicious pizza recipe – Cauliflower Crust Pizza.

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Thanks so much for reading the recipe. All I can say is..It is probably one of the most delicious ways you can eat a cauliflower.

Do give this a try and let me know if you like it.

See you again soon.

Love,

Ritu. 🙂