Upside Down Apricot Bundt#Alphabet Challenge

When my favorite apricots are in season, this apricot cake is the first on my baking list. Pretty basic upside down fruit cake , except this one is very soft , almost melt in your mouth,with a little tanginess from apricots. A real treat for apricot lovers and the apricot cake itself looks just gorgeous and so appetizing.  

1 Cup Measurement = 250 Ml

Ingredients
75 Grams Butter 
1½ Cups Sugar
1/3 Cup Water
2 Large Eggs
1/3 Cup Sour Cream
½ Teaspoon Grated Lemon zest
½ Teaspoon Vanilla Essence
1 Cup All Purpose Flour
½ Teaspoon Baking Powder
¼ Teaspoon Salt
Firm Ripe Apricots - see my notes
Confectioners’ sugar for dusting - optional
Method 
Preheat the oven to 180°C
Generously butter a bundtpan and arrange the apricots in the dish.

Slice the apricots in half and place the cut side up
Start by making the caramel ,sugar syrup

Combine ¾ cup of the sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, swirl the pan but don’t stir. Pour evenly over the apricot slices.

In a mixing bowl beat the butter and the remaining ¾ cup of sugar until light and fluff
Lower the speed and beat in the eggs one at a time.
Add the sour cream, zest, and vanilla and mix until combined
Sift together the flour, baking powder and salt, add to the mixture in 2 batches, mix until combined.
Pour the cake batter evenly over the apricot slices.

Bake 40-45 minutes or until a toothpick inserted comes out clean.

Cool for 5 - 10 minutes, then turn the cake onto a flat  plate
Dust with confectioners sugar before serving. Enjoy!!

My Notes
Use apricots as many as you need to cover the bottom of the pan.
This same cake can be made with sliced apples, plums, nectarines or peaches. When choosing fruit for the cake, make sure they are not too ripe so they don’t produce too much juice and make the cake soggy.

Labels: Alphabet Challenge, Apricots, Upside Down, Bundts, Cake

Let's take a look at the recipes being shared today with Alphabet "U" 

Jolene’s Recipe Journal: Upside Down Bacon Pancake 

Food Lust People Love: Umeboshi Calamansi Lime Juice

Sneha’s Recipe: Upside Down Apricot Bundt A Messy Kitchen: u

Karen’s Kitchen Stories: Ube Pandesal Blogghetti: Jumbo Upside Down Pineapple Muffins

Mayuri’s Jikoni: Udon Noodle Salad

A Day in the Life on the Farm: Black Forest Upside Down Cake

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chunky Pumpkin Ancho Unsweetened Cocoa

Keto Masala Beef Steaks#SundayFunday

This is one of those fabulous & delicious dishes which has just pantry ingredients, no prep but easy to make. If you love caramelized onions then dish brings a lovely sweetness and flavor. The sweetness of the onions, combined with the spicy masala is yum!

Ingredients

½ kg Boneless Beef - cut into thick slices
2 Medium Onions - sliced
5 Red Or Green Chillies - slit
2 Tablespoons Ginger Garlic paste
1 Teaspoon Red Chilly powder
½ Teaspoon Turmeric powder
1 Teaspoon Garam Masala powder
3 Tablespoons Chopped Coriander leaves
½ Teaspoon Salt or to taste
3 Tablespoons Olive Oil
Method

Heat oil in a pan and add onions and a pinch of salt and fry till nicely caramelized. Remove and keep aside. In same pan add half of the caramelized onions, sliced meat, ginger garlic paste, green chillies, turmeric, chilly powder and salt into a saucepan and add a very little water. Bring to a boil, then cover and lower flame. Cook till meat is tender for about an hour to 1½ hours . Remove cover and dry up to your preference.

Then add the caramelized onions back to the pan. Stir well to coat the meat well with the onions, add garam masala and fry well on medium high heat till the meat is nicely browned and the masala and onions are nicely coating the beef. Arrange the beef on a platter. Garnish with chopped coriander leaves. Serve & Enjoy this with bread, parathas, chapattis or dal and rice. Leftovers taste even better the next day.
Try this and I am sure you will be making over and over again and will become your go to dish to cook.

Labels: Beef, Sunday Funday, Caramelized Onions, Indian Style 

• Braised Beef Cheeks over Garlic Gnocchi by Culinary Cam
• Crockpot Orange Chickenby Amy's Cooking Adventures
• Garlic Rosemary Lamb Shanksby Food Lust People Love
• Keto Masala Beef Steaksby Sneha's Recipe
• Leftover Kabob Fajitasby A Day in the LIfe on the Farm
• Peppered Short Ribs by Sid's Sea Palm Cooking
• Slow Cooker Cinnamon Apple Oatsby Our Good Life
• Slow Cooker Chili con Carne by Palatable Pastime

Beer Batter Fried Shrimps/Prawns With Green Tahini Sauce#SundayFunday

This cripsy Beer Batter Fried Prawns are so yummy and with the Green Tahini Sauce they are so delicious. These are so perfect as an appetizer. Perfect party pleaser.

Ingredients
250 Grams Prawns - cleaned & deveined
For The Marination
1 Tablespoons Red Chilly Powder
¼ Teaspoon Turmeric Powder
½ Teaspoon Cumin Powder
½ Teaspoon Onion Powder
1 Teaspoon Ginger Garlic Paste
2 Teaspoon Vinegar
½ Teaspoon Salt or to taste
For The Batter
1/3 Cup All Purpose Flour
¼ Teaspoon Salt or to taste
1 Egg
¼ Cup Beer
For The Coating
1/3 Cup Fine Rawa / Semolina
For The Green Tahini Sauce
¼ Cup Water
2 Tablespoons Lemon juice
3 tablespoons olive oil
3 Big Clove Garlic
¾ Cup Fresh Mix Herbs (corinader, parsley, dill, basil & scallion greens)
2 Green Chillies
¼ Teaspoon Salt or to taste
½ Cup Homemade Tahini
Method
First let's make the Green Tahini Sauce

Place all the ingredients (except the tahini paste) in a blender or food processer and blend until combined but not overly smooth. Add tahini paste. Blend until creamy. Taste, and adjust salt, acid and heat. If you want a “looser “sauce, add a little more water until the desired consistency. 

The Green Tahini Sauce is ready, keep this to cool in the refrigerator till we prepare the Prawns to go with.

Wash and pat dry the prawns, apply the marination ingredients and leave it aside for 15 minutes.
Heat little oil in a broad frying pan.
Make the batter will all the given ingredients.
Take the rawa on to flat plate.
Dip each prawn in the batter then roll it in semolina, pan fry them till golden on both sides on medium low flame.
Remove on to a wire rack to cool and remain crisp.

Serve hot with Green Tahini Sauce. These are so decandent and delicious, perfect party appetizer.
Labels: Seafood/Fish, Appetizer, Fried ,Beer, Shrimps, Prawns, Sunday Funday,Tahini, Middle Eastern, Sauce 

For Sunday Funday we are sharing recipes using" Beer" 

Beer and Garlic Marinated Chicken Breasts from A Day in the Life on the Farm 

Beer Batter Fried Shrimp/Prawns with Green Tahini Sauce from Sneha's Recipe  

Michelada from Karen’s Kitchen Stories 

Spicy Guinness Marinated Chicken Thighs from Food Lust People Love 

Wisconsin Beer Cheese Soup from Amy's Cooking Adventures 

Thakkali Chammanthi/Tomato Chutney#AlphabetChallenge

Tomato Chutney is a tangy and tasty South Indian chutney made from tomatoes, herbs and spices, there is no onion no garlic or coconut in it. There are many variations of making Tomato Chutney/Thakkali Chammanthi. 

Ingredients
3 Rip Tomatoes - diced
3 Dried Red Chillies
1 Tablespoon Urad Dal
Salt to taste
1 Tablespoon Oil or as required
1 Teaspoon Finely Chopped Ginger
1 Clove
For The Tadka
A Sprig Curry Leaves
½ Teaspoon Mustard Seeds
A Pinch Asafoetida
1 Tablespoon Oil 
Method

Heat oil in the pan and add in the urad dal first. On low heat allow it to turn light golden. Now add in the ginger, red chillies (break them into pieces) and the clove. Sauté for a minute till the red chilly changes color. Now add in the chopped tomatoes and salt. Cook the tomatoes till they are soft and mushy.

Take off heat and allow this mix to cool. Now grind this mixture to a fine paste and keep aside. While grinding, you can add 2-4 tablespoons of water to get the desired consistency of the chutney. 
For The Tadka

Heat oil in a small tadka pan add the mustard seeds when they splutter, add the asafoetida and curry leaves give this a good mix. Add in the ground tomato chutney, taste for salt, add if needed. Cook for 2 minutes till all comes together. Take it off heat and enjoy this yum..mm chutney!

This Tomato Chutney taste good and is a perfect accompaniment to enjoy with Idli, Dosa, Vada, Uthappam or even rice and dal. 

We enjoyed this with Ragi Idli and Drumstick Sambar/Murungakkai Sambar... a perfect combo!!

Labels: Vegan, No Onion No Garlic, Chutney, Tomato, Gluten free, Appetizer, South Indian, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "T" 

• Jolene’s Recipe Journal: Tomato Tortellini Soup
• Karen’s Kitchen Stories: Tangerine Ricotta Cookies
• Food Lust People Love: Roasted Chicken Thighs with Stuffing
• A Messy Kitchen: Blueberry Buckle Tassies
• Sneha’s Recipe: Thakkali Chammanthi /Tomato Chutney
• Palatable Pastime: Pass Around Macaroni and Tomatoes
• Blogghetti: Thanksgiving Turkey Veggie Platter
• Culinary Cam: Bitter Orange and Blackberry Thumbprint Cookies
• A Day in the Life on the Farm: Michigan End of Summer Harvest Salad
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Budget-Friendly Chunky Potato Soup with Thyme
• Mayuri’s Jikoni: Mini Taco Salad Cups

Winter Bahar#SundayFunday

This is a perfect winter drink (home remedy) to warm up the chest and throat. Give ¼ cup of this warm drink to kids having cough, cold and this will give them great relief. We love to have this instead of our evening tea in winters. Make this fresh for health benefits. 

Ingredients
1 Tablespoon Cumin seeds
1 Inch Piece Ginger - lightly crushed
2 Cups Water
Few Pieces Of Lemon Grass Leaves
3 Tablespoons Honey
½ Teaspoon Lemon Juice

Method  

Heat a saucepan add cumin seeds and dry roast till it releases an aroma, then add ginger , this also roast, take off flame then add water 2 cups and let it sit for 4 minutes then so that cumin flavor is infused in the water. Then boil it at fresh lemon grass and let ti boil then remove the leaves and strain add Honey mix well add lemon juice. 

Serve warm!! This is perfect to drink when having cold, cough and will give relief.
Labels: Juices, Lemongrass, Homemade, Honey, Ginger, Sunday Funday 
For Sunday Funday we are sharing recipe made with "Honey "

• Baked Brie With Honey by Mayuri's Jikoni
• Honey Almond Milk Iced Latte by Amy's Cooking Adventures
• Oaty Honey Cookies by Food Lust People Love
• Peach Bruschetta with Hot Honey by A Day in the Life on the Farm
• Smashed Figs with Sesame and Honey by Culinary Cam
• Winter Bahar by Sneha's Recipe  

Mushroom & Green Peas Curry - East Indian Style#SundayFunday

This is  a quick and yummy curry, vegan and gluten free.
Ingredients 

200 Grams Button Mushrooms - sliced
½ Cup Fresh Green Peas
1 Large Onion
2 Green Chillies - finely chopped
1 Big Clove Garlic - minced
¼ Cup Tomato Puree
1½ Teaspoon Bottle Masala
1 Veg Stock Cube
½ Teaspoon Sugar
1½ Teaspoon Lemon Juice
2 -3 Tablespoon Oil

Grind  To A Fine Paste

1 Tablespoon Grated Dry Coconut - dry roasted 

2 Cloves Garlic

½” Piece Ginger 

1 Bay leaf

6 Mint Leaves

Method

For the Paste

Dry roast the coconut on a non stick frying pan till light golden ( can use desiccated coconut). Cool and grind this to a fine paste with rest of the ingredients adding just a tablespoon or two of water.

In a kadai heat oil, add minced garlic and fry till it just starts to change color, add chopped onions, green chillies and fry till  onions turn light golden.  Add in the ground paste, bottle masala, tomato puree and 2 tablespoon water,stock cube   saute' till oil separates. Now add the   mushrooms, peas mix well, add a cup of water and cook on low flame till mushrooms and peas are cooked, stirring after every 2 minutes.   Taste for salt, add the sugar and adjust the gravy consistency by adding water accordingly . Bring this to a boil. Switch off the flame, add lemon juice and garnish with coriander leaves. 

 Enjoy with chapattis or rice.

Labels : Mushroom, Green Peas, Bottle Masala, Main course, East Indian, Vegan, Gluten free, Vegetarian, Sunday Funday  

For Sunday Funday we are sharing recipes made with Fresh Vegetables.

Air Fryer Honey Roasted Parsnips from Palatable Pastime
Dijon Chicken with Mushrooms from Food Lust People Love
Mushroom & Green Peas Curry - East Indian Style from Sneha’s Recipe
Insalata di Pomodori from Culinary Cam

Roasted Tricolor Carrots with Coconut Orange Glaze from Karen’s Kitchen Stories
Smoked Kielbasa and Vegetables Skewers from A Day in the Life on the Farm

Tomato & Zucchini Galette from Amy’s Cooking Adventures    

Beef Bifteque - Mauritian#EatTheWorld

Mauritian cuisine has a blend of influences of African, Chinese, European (mainly French) and Indian.A beef undercut steaks is called bifteck steaks. There are delicious when cooked or sautéed. The sautéed beef, so tender, served in a nice spicy tomato sauce is so simple & delicious, with spices readily available in your kitchen pantry. This is also low carb/ Keto meal. Have this with any low carb bread or flatbread with salad and makes a complete delicious meal.

Recipe adapted from here 
Serves 4
Ingredients
1 Kg Beef Undercut - cut into large thin slices
2 Large Red Onion - thinly sliced
1 Medium Red Onion - cut into quarters
2 Springs Fresh Thyme
2 Teaspoons Ginger Garlic Paste
2 Teaspoons Cumin Powder
1 Teaspoon Heaped Red Chili Flakes or to taste
2 Sticks Cinnamon
3 Cardamoms
4 Large Tomatoes - crushed
4 Green Chillies - slit
½ Cup Water
Chopped Coriander Leaves - for garnish
4 tablespoon of Vegetable Oil
Salt and Pepper to taste
Method

For Marinating The Beef
In a large bowl add the thinly sliced beef, cumin, red chilly flakes, ginger garlic paste, cinnamon stick and cardamoms.
Mix everything well to evenly coat your beef with all the spices.
Cover and allow to marinate for 30 minutes.
In pressure pan heat 2 tablespoons of oil, add in the onions and fry until start to turn pink. Add in the marinated beef, stir well stirring it till it gets nicely seared. Now add in ½ cup water and the sprigs of thyme.  

Close the pressure pan and on low flame let it cook for one whistle. After one whistle time it and keep it for 5 minutes. Switch off the flame and when the pressure is released, check if the beef is cooked. Now add in the crushed tomatoes, green chilly, quartered onions, taste for salt and pepper. Cook until the tomatoes are mushy, oil surfaces top of a thick gravy. 

Serve hot garnished with chopped coriander leaves along with bread or steamed rice. It was so yummy will definitely try this again.

Labels: Keto, Low Carb, Beef, Eat the World, Main course, Mauritius, International Cuisine

Check out all the wonderful Mauritius recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of Mauritius.

• Sneha of Sneha's Recipe served up Beef Bifteque-Mauritian
• Camilla of Culinary Cam makes Bol Renverse
• Amy of Amy's Cooking Adventures shares a Mauritian Beet & Potato Salad
• Wendy of A Day in the Life on the Farm cooked up Mine Frite (Mauritian Fried Noodles)

Spicy Peas#AlphabetChallenge

When it's winter and you will find the heaps of peas in the market. These are so fresh and green that you are invariable tempted to buy them. These are fantastic to enjoy for a evening snack or serve as an appetizer. They are so easy to make.

Ingredients

500 Grams Peas
8 Tablespoons Oil
½ Teaspoon Hing
2 Teaspoons Ajwain/Carom Seeds
Salt to taste
Grind To Paste - Chutney
1 Cup Coriander Leaves
6 Green Chillies
8 Cloves Garlic
2" Piece Ginger
2 Tablespoons Lime juice
Salt to taste
Method

Mix well all ingredients with the chutney, over and keep in microwave high for 5 to 6 minutes. After every minute giving it a stir.

If you feel that it is not cooked well, then keep for an additional minute or two also. If done keep it in the microwave for a standing time of 4 -5 minutes. Remove and serve.

These were so yummy and super delicious that my daughter and me sat with a tray full of these and relished eating these as our dinner.
Labels: Vegetables, Peas, Microwave, Microwave, Peas, Alphabet Challenge, Vegan, Gluten free, Indian

Let's take a look at the recipes being shared today with Alphabet "S"

• Jolene’s Recipe Journal: Chocolate Peanut Butter Banana Smoothies 
• Karen’s Kitchen Stories: Sourdough Focaccia 
• A Messy Kitchen: Marionberry Lavender Chiffon Cake 
• Blogghetti: Spinach and Cheese Crescent Rolls 
• Sneha’s Recipe: Spicy Peas 
• A Day in the Life on the Farm: Semitas 
• Food Lust People Love: Fresh Scallop Sashimi 
• Culinary Cam: Semifreddo al Miele 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Weeknight Sweet Italian Sausage Gravy with Beer 
• Magical Ingredients: Shahi Paneer Dip
• Palatable Pastime: Seasoned Baked Chicken Legs
• Mayuri’s Jikoni: Chermoula Sweet Potato Salad

Quick Sourdough Discard Burger Buns#BreadBakers

These buns are made using sourdough discard and yeast as a leaven. This yields a bun that is sweet, tangy and perfect for burger night party. My favorite burger just got an upgrade. These buns are sweet, soft and come together same day! This is an amazing way to use your sourdough discard!

I have made 7 large buns, like the ones you get in fast food chains, each bun is weighs 124 grams. If you make small ones you will get 10. 

Makes 7 Buns
Ingredients
200 Grams Lukewarm Water
2 Teaspoons Instant Yeast
100 Grams Sourdough Discard
1½ Tablespoons Melted Coconut Oil cooled
1 Large Egg
460 Grams Bread Flour Or All Purpose Flour
40 Grams Granulated Sugar
10 Grams Pink Himalayan Salt
Method

Add the sourdough discard, oil, yeast, sugar, egg and water to the food processor or stand mixer, and give it a mix. Then add the flour  and knead till the dough until it becomes one smooth elastic ball, that is smooth and passes the window pan test. 

Place this into a bowl or box and let it sit at room temperature until it doubles in volume.

Since I kneaded the dough at 1.00pm and wanted buns for dinner, after the dough doubled in volume punched the dough (here the dough rises in about 25 minutes since the weather is quite warm) and kept it in the fridge for slow fermentation (for about 4 hours) Checked after 2 hours again the dough has risen, punched it, again refrigerated it for another 2 hours.

I baked these buns 2 hours before our dinner time. Remove the dough from the refrigerator onto a clean, lightly floured surface and divide the dough into 7 equal pieces ( weighed the dough, each burger bun 124 grams) or depending on the size of bun your would like. Oil baking tray and burger rings.

Shape your dough into round balls let them rest covered for 10 minutes.

Place them into rings. Take your palm and press down the dough so it becomes like a pita shape: round and more thin. These buns really puff up, so don’t be afraid to really squish them down.

Repeat to all your dough pieces and place the tray covered with a damp towel in a warm area to rise double in size.
Preheat your oven to 180°C.

When ready to bake, brush the top of your buns with a little melted butter (optional) and bake in the oven for 16 to 18 minutes. 

Remove them when golden brown, while they are still warm, brush more butter on top to give them a shiny texture and cover with a tea towel to encourage further softness.

Let cool about 10-20 minutes before eating! Serve with any filling of your choice! They keep 7 days in the fridge and reheat beautifully in the toaster or microwave.

These buns are a perfect addition for a burger night, so soft , delish and fluffiness is too good. Do try these since they turned out incredible and will be loved by all.

Labels: Sourdough Discard, Burger, Buns, Breads, Bread Bakers, Yeast

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is Sourdough.

Food Lust People Love: Fig Feta Serrano Ham Sourdough Focaccia 

Sneha's Recipe: Quick Sourdough Discard Burger Buns 

Karen's Kitchen Stories: Sourdough Seeded Bread with Tangzhong 

A Messy Kitchen : Hot Honey Sourdough 

A Day in the Life on the Farm: Sourdough Multi-Grain Bread

Zesty South Indian Kitchen : Sourdough Jewish Rye bread