Wednesday, June 16, 2021

Eggless Basundhi Bundt Cake


Basundhi is a traditional milk-based dessert and this cake is flavored and served with it. This is a rich and indulging dessert. Your guests will be asking the recipe for sure. Also, this is an eggless cake using Aquafina snd perfect for anyone with egg allergies. Serve this cake as such, or dust with powdered sugar, or serve with extra basundhi as sauce for the ultimate dessert.


Basundhi is made by simmering milk and separating the thick cream. When the milk has reduced enough, it is sweetened with sugar and the cream too added back, finally flavored with cardamom, saffron and topped with pistachios.  Homemade or store-bought ones can be used.


I have used this in the place of milk in my recipie for the extra flavor it imparts. This can be made with cake mixes too instead of making from scratch. Since this is sweetened, adjust the sugar quantity in your cake recipe. I have added a little extra cardamom, saffron, and pistachios for extra flavor in the cake. Finally, serve the slice with a little basundhi drizzled on top as a sauce. This is similar to Saffron Mini Bundt but extra rich.


Basundhi is my dad’s favorite dessert. He loves it the most and he would love to have it anytime, or every day too :-) This cake is inspired by his favorite dessert and I am sharing this for this month’s #BundtBakers. We are sharing dad’s favorite Bundt cake as Father’s Day is right around the corner. Wendy Of A Day in The Life On the Farm is hosting this month's event. #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.



I am also linking this to Full Plate Thursday, Wonderful Wednesday, Happiness is Homemade, and Thursday Favorite Things.

Ingredients 

All-purpose flour - 1.5 cups minus 1 tbsp
Corn startch - 1 tbsp
Sugar - 3/4 cup
Butter - 1/2 cup
Salt - 1/8 tsp
Basundhi - 1 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Saffron - 1/8 tsp in 1 tbsp warm milk
Cardamom - 1/4 tsp, powdered
Pistachio - 3 tbsp
Aquafaba - 3 tbsp


Method

Preheat the oven to 350 degrees F. Butter a 7-in Bundt pan and dust with flour. Cream the butter, sugar, and Aquafaba until light and fluffy.



Mix the dry ingredients and set them aside.


Add the basundhi to the butter mixture and beat well. 


Add the dry ingredients in small batches and beat well.


Fold in cardamom, saffron, and pistachios. Add to the prepared Bundt pan. Bake for 38 - 39 min or until a toothpick inserted comes out clean.



Cool completely on a cooling rack. Invert on to a serving plate. 


Sprinkle some confectioner sugar if preferred. Slice the cake, serve with extra basundhi as a sauce.




Here are links we shared for Father's Day Bundts. Thanks, Wendy!

Culinary Adventures with Camilla : Carrot Cake Bundt with a Mascarpone Drizzle
Magical Ingredients: Eggless Basundhi Bundt Cake
Making Miracles: Apple Bundt Cake
Palatable Pastime: Lemon Raspberry Marbled Bundt Cake
A Day in the Life on the Farm: Oreo Bundt
Food Lust People Love: Passionfruit Pound Cake Bundt
Patyco Candybar : Sangria Bundt Cake

Monday, June 14, 2021

Spicy Masala Veggie Paratha


Parathas are a common breakfast and this paratha is packed with nutrition and when served with yogurt makes a scrumptious and a perfect meal to start the day. This paratha can be veganized. Swap with tofu for paneer and oil in place of ghee. I love this with coconut oil.


Unfed sourdough is used in this recipe and it perfectly works with discard too. This gives a softness to the flatbread and adds a sour taste which is perfectly balanced by the spices added. Adjust the heat with Thai chili, cayenne, and chili flakes as preferred. 


Any veggies can be used. In fact this can also be called as clean your fridge paratha including the sourdough starter used. It’s a win win situation as it results in making a healthy and nutritious meal while the little quantities of leftover veggies gets emptied. 


We love savory or spicy food for breakfast (not everyday we have a sweet tooth for breakfast) and this paratha is an excellent breakfast. Also the leftovers can be used for next meal too. This can be made ahead and reheated in a pan in the morning to make the mornings easier. I like to sprinkle a little Jiralu powder (cumin-asafetida-blacksalt powder) on top and with spicy mango pickle and yogurt.



Thus us my post for this month’s BreadBakers event. #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. This month’s event is Breakfast Bread hosted by Zesty South Indian Kitchen.





Ingredients
Makes 12

Whole wheat - 2 cups
Unfed sourdough starter - 1/4 cup 
Salt - 3/4 + 1 tsp
Turmeric - 1/4 tsp
Cayenne powder - 1/2 tsp
Chili flakes - 1/2 tsp
Cumin -1/2 tsp
Oil - 2 tbsp
Fennel seeds - 1/2tsp
Garam masala - 1 tsp
Ginger - 1/4in, chopped
Cilantro - 3 tbsp
Mint - 2 tbsp
Thai chili - 1 or 2, according to taste
Kale- 1/3 cup, chopped, medium packed
Carrot - 1/2 cup, big chunks
Potato - 1/2 cup, chunks
Onion - 1/3 cup, chunks
Cauliflower florets - 1/2 cup
Bell pepper - 1/2 cup, chunks
Paneer - 1/2 cup, cubed
Ghee/coconut oil - 2-3 tbsp

Method

Pulse the veggies and paneer (except the herbs mint and cilantro) in the food processor a couple of times to get a crumbly mix.
 

Heat oil in a pan, add the cumin, fennel seeds, and asafoetida. Fry for 30 seconds and add the veggie-paneer mixture, stir for a minute. Add 3/4 tsp salt, cayenne, chili flakes, turmeric, and Garam masala and stir fry for 4-6 minutes till all the water is evaporated. 



In a bowl, add a teaspoon of salt to flour, and add the veggie mixture. Add the sourdough starter and mix. Sprinkle water and knead to a smooth dough. Rest for 10 minutes.


Divide the dough into 12 equal sized portions and shape into balls. Dust a dough ball with flour and roll into a 5 to 6 diameter circle. Smear a little ghee and fold in half. Repeat and fold to get a quarter fold circle. Roll to a 6-7 inch triangle shape. Dust with flour when necessary to aid easy rolling. Cover the rest of the dough while working on a piece of dough.


Heat a cast-iron pan. Add a 1/8 teaspoon ghee and place the rolled paratha, cook for a minute. Drizzle another 1/4 teaspoon ghee and flip and cook for 1-2minutes till you get dark brown spots. Flip and cook for another 30 seconds. Transfer to a serving plate. Repeat with the rest of the parathas.


Alternatively, cook without ghee and then smear a little on top if you want reduced ghee usage. Sprinkle with jiralu powder if preferred.  Serve with spicy pickle relish and yogurt.




Check the following links for the recipes we shared today. Thanks, Swathi.

Breakfast Garbage Bread Making Miracles
Danish Crisps A Messy Kitchen
English Muffins Culinary Adventures with Camilla
Flax Meal Breakfast Bread Ambrosia
Fresh Cherry Chocolate Sourdough Bread Zesty South Indian Kitchen
Multigrain Blueberry Bread What Smells So Good?
Montreal-Style Bagels Karen's Kitchen Stories
Rhubarb Strawberry Spiced Sourdough Bread Cook with Renu
Sausage Stuffed Sourdough Crescent Rolls Food Lust People Love
Spicy Masala Veggie Paratha Magical Ingredients
Sourdough Angel Biscuits Palatable Pastime
Sourdough Crepes A Day in the Life on the Farm
Sourdough Discard Pancakes Sneha’s Recipe

Sunday, June 13, 2021

Fresh Cherry and Nectarine Crisp With Oat Streusel


This crisp is made with fresh cherries  and nectarines of the season. This is a delightful cherry crisp. Every spoon is delicious with sweet and The oat and almond streusel gives a perfect crunch. As such this can be served as breakfast or dessert. Serve warm with ice-cream for a luscious and addictive dessert.


Cherry picking is one activity we would love to do as a family fun activity. We never realize how our buckets gets filled up very quickly. We love to have them fresh, as jam, or crisps, and cobblers. This crisp is loved by us and our friends too. Nectarines were ripe in our backyard and we had lots of those ripe. We love to add nectarines in our cherry crisp. These two fruits pair very well. I have used Coral and Laping cherries. Any cherries can be used. If using tart varieties increase the sugar by a quarter cup.


It is very simple to make and is made with lots of oats and almonds, and hence very healthy too. I always use brown sugar to make this though white sugar can also be used. I love the addition of vanilla. Almond essence can also be used. Corn starch helps in thickening the fruit juices. Almond flour can also be added to the fruit mix for enhanced flavor. 


Mix the fruit mixture, add the the streusel mixture and bake for 35 to 40 minutes. It is important to cover the top with foil for the last 10-15 minutes, to prevent burning. That's all! When you have time crunch to make a pie, this comes in handy.



In our #BakingBloggers group, we are baking with oats and oat flour and sharing those recipes. There are many ways to bake with oatmeal. Fruit crisps are classic ones and this is my recipe for the same. Sue of Palatable Pastime is hosting this event. 



Ingredients


Fresh cherries - 4 cups, pitted, halved
Fresh Nectarines - 2 cups, pittled, sliced
Brown sugar - 1/2 cup
Corn starch - 3 tbsp

For the streusel

Rolled oats - 3/4 cup
Sliced almonds - 3/4 cup
Oat flour - 1/4 cup
All-purpose flour - 1/4 cup
Cinnamon - 1/2 tsp
Brown sugar - 2/3 cup
Butter - 8 tbsp, room temperature
Salt - 1/8 tsp
Vanilla - 1 tsp

Method


Preheat the oven to 400 degrees F. In a bowl, add the cherries, nectarines, brown sugar, corn starch, and toss well. 

In another bowl, combine all the streusel ingredient.


Mix thoroughly to a crumbly mixture.


Butter a baking dish and pour the fruit mix and spread it evenly. Sprinkle the streusel on top of the fruit mixture. Bake for 35-40 minutes until the mixture is bubbly. Cover the top with a foil for the final 10  minutes to prevent burning.

Cool for at least 15 minutes. Serve warm with or without ice-cream.



Below are the links for the recipes we shared for this month's Baking Bloggers - Baking with Oats or Oat Flour. Thanks, Sue!

Tofu Paratha


This is yet another simple, nutritious, and protein-rich food made with tofu and whole wheat. This paratha can be served with a spicy pickle or any curry.


If you are looking for a protein rich food for your kid or all of you, or looking for a vegan option, this is the perfect choice. Both tofu and wheat are rich in protein. Tofu paratha is delicious and simple to prepare. It requires a little longer prep time. When planned well, this can be a great addition for any feast.


A couple of points to follow - use only firm tofu and it is important to have a dry tofu. Make sure to use a couple of paper towels or fabric towels to absorb the water. Repeat this a couple of times. A heavy object can also be placed to squeeze out the water. Finally, wrap in new paper towels and leave it in fridge overnight. This tofu can then be crumbled and used here.


This is as delicious and tasty as the Sprouts Stuffed Parathas. I am sharing this post for Blogging Marathon, Sundays on Silverado, and Happiness is Homemade.




Ingredients

For tofu filling:

Tofu - 1.5 cups, crumbled
Salt - 1/2 tsp
Oil - 2 tbsp
Turmeric - 1/4 tsp
Chili powder - 1/2 tsp
Garam masala -1 tsp
Cilantro - 2 tbsp, chopped
Mint - 1 tbsp, chopped
Cumin - 3/4 tsp
Asafetida - 1/8 tsp

For the dough

Whole wheat flour - 2.5 cups
Salt - 1 tsp
Oil - 2 tbsp
Water - 1and 1/4 to 1.5 cups

Oil - 4 tbsp, for cooking the parathas
A little flour for dusting

Method

In a bowl, add the wheat flour, salt, oil and with water knead a soft and smooth dough. Add water as required to knead. Cover and set aside.


In a cast-iron pan, heat the oil for preparing the stuffing. Add the cumin and when it sizzles add the asafetida. Add the grated ginger and tofu, followed by turmeric, salt, garam masala, and chilli powder. Sauté for 4-5 minutes till all the water is lost. Add cilantro and mint, mix, and switch off the flame. 


Set it aside to cool for 10 minutes.


Divide the dough into 10 equal portions and roll them into balls.


Take one and make a cup like shape and add about one and half tablespoon of tofu filling. Gather the edges slowly from one side and completely close the ball. Slightly flatten it. Repeat with the remaining dough balls.


Dust with flour and roll into a 8 - 10-in circle. Dust with flour when necessary while rolling.


Heat a cast-iron pan, add a little oil and place the flattened circle and cook for a minute. Drizzle a little oil on top and flip. Cook for 2 minutes on a medium flame. Flip again and cook for one minute. Seta aside in a serving plate. Repeat with remaining stuffed dough.


Serve with spicy pickle.