Semolina Cucumber Cake#SundayFunday

I have already posted a cucumber cake recipe, that is eggless and made with idly rava, this one is totally different and unique. This cucumber that I got is directly from the framers field again that is the big yellow cucumber if you see the early recipe you'll get the information about that cucumber.

This cucumber had hardly any seeds, was so cool and had a sweet taste. I grated 3/4 of the cucumber and the remaining we sliced and enjoyed.

Ingredients
3 Cups Packed Cucumber - see notes
2 Cups Jaggery
2 Cups Fine Semolina/Rawa
1 Cup All Purpose Flour
1 Cup Freshly Grated Coconut
3 Eggs
100 Grams Butter
3 Tablespoons heaped Ghee
1 Teaspoon Baking powder
1/2 Teaspoon Baking soda
A few drops of Vanilla essence

Method

Wash and peel the cucumbers and cut them vertically, scoop out the pith (seeds). Grate the cucumber and then lightly squeeze out the juice.

In a big vessel add the semolina, jaggery, cucumber, coconut, and stir well till there are no lumps. Finally add the ghee and butter stir again till well incorporated and keep it for soaking minimum for an hour. 
Grease cake tin with ghee or butter.
Preheat oven at 180°C for about 15 minutes.

Sieve the flour, baking powder and baking soda and mix it properly. 
Beat the eggs and pour it into the batter and whisk it well then add the flour and and fold it into the batter.

Pour the batter into the prepared tin bake it for an hour.

Perfectly baked Semolina Cucumber Cake. 
My Notes
Taste the cucumber before you grate it, if it's bitter do not use it.
Do not squeeze the cucumber of all the juice then the semolina/rawa will not get enough moisture to soften.

Depending on the size of the tin, moisture in the cake batter and oven used the baking time may vary between 1 hour to 1 hour 20 minutes.

You can't unmold this cake, so cut the desired pieces in the pan itself and gently lift it.
If you want a brown surface you can change the oven settings to the 'Broil/Grill' mode for the last 3 minutes (I did it), brown crust adds to the taste.
Adjust the jaggery to your taste.

Labels: Cake, Cucumber, Healthy, Semolina, Coconut, Jaggery, Sunday Funday,

• Cucumber and Avocado Salad from A Day in the Life on the Farm
• Cucumber Raita from Cook with Renu
• Cucumber Rosettes from Amy’s Cooking Adventures
• Roasted Apricots, Cucumber, and Tomato Gazpacho with Alioli from Culinary Cam
• Semolina Cucumber Cake from Sneha's Recipe
• Sesame Cucumber Radish Salad from Food Lust People Love

Rich Fruit Cake#SundayFunday

This is a delicious Rick Fruit Cake with awesome flavor. There is no need to soak these in advance. Soak them overnight and they are good to use.

Ingredients
113 Grams Butter
113 Grams Caster Sugar
113 Grams All Purpose Flour
3 Eggs
¼ Teaspoon Baking Powder
¼ Teaspoon Salt
80 Grams Chopped Nuts
400 Grams Chopped Dried Fruits
3 Tablespoons Rum
1 Teaspoon Cake Spice - Homemade
¼ Teaspoon Cinnamon Powder
¼ Teaspoon Nutmeg Powder

Method 

I have used golden raisins, sultanas, mixed fruit peel, cranberries, homemade candied grapefruit and sweet lime peels, plums, glazed cherries.
soak all the fruits in 300 Ml rum overnight. An hour before mixing the cake. Place all the soaked dry fruits in a colander to drain off all the rum. Reserve the rum to use it later. 

Add softened butter into a bowl and then add sugar and cream them together until light and fluffy. Add eggs (one at a time)
If you are using vanilla extract ,you can add at this point.
Add in the flour mix (combination of baking powder, salt ) and lightly fold in with a spatula. Fold in the spices and drained fruits into the batter. This smell and flavor is so awesome of this rich fruit cake. Pour it into lined 6" pan's. 

Bake it at 180°C preheated oven for 20 - 25 minutes. As soon as the cake it out of the oven pour in the rums on them. Cool these on a wire rack. These went for my friends.

Labels: Cake, Cake Spice Mix, Cinnamon, Rum, Golden Raisins, Christmas Cake, Sunday Funday 

• Puerto Rican Papas Rellenas (Picadillo-Stuffed Potatoes) from Culinary Cam
• Rich Fruit Cake from Sneha’s Recipe
• Double Cut Pork Chops with Apples and Raisin from A Day in the Life on the Farm
• Ember Avocado Toast from Palatable Pastime
• High Protein Oatmeal Raisin Baked Oatmeal from Amy’s Cooking Adventures
• Carrot & Apple Bread from Mayuri’s Jikoni  

Eggless Mango Semolina Cake#SundayFunday

Easy and tasty egg free mango cake recipe made with no flour, simple pantry ingredients and fresh mangoes. This eggless mango cake is light, moist, and delicious! You don’t even need any electrical equipment such as a stand mixer or electric beater for this recipe.

Ingredients
1 Cup Fine Semolina/Rawa
1 Cup Mango Pulp
¼ Cup Vegetable Oil
¾ Cup Caster Sugar
1 Teaspoon Baking powder
½ Teaspoon Cardamom powder
For Garnish
¼ Cup Chopped Nuts - I used sliced pistachios, almonds & cashew nuts. 

Method
Pre-heat the oven to 170°C.

Mix the semolina, sugar, cardamom and baking powder well.
In a large bowl add oil and mango pulp whisk well with a hand whisk until combined. Then add in the semolina mixture, mix well. Cover and let is sit for 15 minutes.
Pour in a greased round 6"pan. Level the cake and garnish with sliced nuts.

Place in the oven and bake for 30 - 35 minutes. Check after 30 minutes with a toothpick to see if properly baked. If it comes out clean then remove immediately. In my oven it took exactly 35 minutes.

Allow to cool completely.

Slice and serve it's light, moist, and delicious!

My Notes
The mango pulp should not be thick and not too watery.
If you use a pulp that is not thick then let the cake batter stand aside for 20 minutes or until the mango pulp is absorbed by the semolina.
If you place a thin batter directly in the oven it takes a longer time to bake and then browns the cake. You will not get that beautiful, rich yellow color. 
Labels: Cake, Eggless, Fine Semolina, Mango, Tropical Fruits, Sunday Funday 

• Eggless Mango Semolina Cake from Sneha's Recipe
• {Harry Potter} Platform 9 3/4 Cake (Chocolate Cake with Coconut Cream Cheese Frosting) from Amy's Cooking Adventures
• Hawaiian Beef Sticks from Palatable Pastime
• Holy Cow Chocolate Pie from A Day in the Life on the Farm
• The Mann Men's Birthday Treats: Bûche De Noël, Baked Alaska, and Tiramisù from Culinary Cam
• Passion Fruit Posset from Food Lust People Love

Eggless Gajar Halwa Cake /Carrot Halwa Cake#SundayFunday

This Indian Gajar Halwa is famous and when in season you it's a must for even function or party. This is made in my house at least 3 times during the winter season, since my hubby and son in law loves it. My hubby was going to attend his music group get to gether and he wanted me make an eggless cake to take. Had made this gajar halwa, so decided to try this cake. It was a hit.

In this gajar halwa then is no khoya/mawa or milk powder the milks evaporates and forms in mawa itself.  You will love this gajar halwa.

Ingredients 

For The  Cake
½ Cup Fine Semolina / Rawa - not roasted 
¼ Cup Caster Sugar
1 Teaspoon Level Baking powder
½ Teaspoon Level Baking soda
1½ Cup All Purpose Flour
A Pinch Cardamom powder
½ Teaspoon Milk Essence
3 Tablespoons Butter
3 Tablespoons Oil
¼ Teaspoon Salt
¾ Cup Prepared Gajar Halwa
1/8 Cup Pistachios - chopped
⅓ cup Condensed milk
¾ Cup+- Milk
¼ Cup Yogurt - beaten
For The Gajar Halwa
1 Kg Red / Winter Carrots - grated
¼ Cup Desi Ghee
1½ Liters Milk ( Full Fat)
⅓ Cup Heaped Granulated Sugar
½ Teaspoon Cardamom Powder
A Pinch Of Saffron Strands

For The Compote
4 Strawberries - slice
1 Tablespoon Granulated Sugar
½ Of Red /Winter Carrot - julienned
½ Teaspoon Lemon juice

Method
For The Gajar Halwa

This halwa does take time but in the intial stage till the sugar is not added you need not stir. You can leave this on the flame and after every 10 minutes come and give it a stir. No fuss gajar halwa. Only once you add the sugar you need to keep on eye on it, stir it continuously till the sugar melts. Worth the effort and trouble.

Heat ghee in a kadai, add grated carrots. 

Cook till they are soft. 

Add milk and saffron strands, 

let this cook on slow flame till all the milk is evaporated.

Then add sugar in it. Now keep an eye on the mix and stir it continuously till the sugar melts and the mixture thickens.

Add the cardamom powder and mix well, 

switch off the flame.

Gajar Halwa is ready. Keep the halwa on room temperature. Let it cool then only use it to make the cake.

For Eggless Gajar Halwa Cake

Butter a pan ( I used two square ones) well then line the bottom with a parchment paper, dust it with flour, keep a side ( the ideal pan is a round one 6" with height, gives a nice height and looks beautiful). Since this was going for my hubby's music group party, had to make many slices so used a square one. The cake was flat but so delicious.
Preheat the oven to 180°C. 

In a bowl, add all dry ingredients semolina, sugar, baking powder, baking soda, flour and cardamom powder mix it well. Add butter and oil in the dry mixture and mix well with a hand whisk. Add gajar halwa, pistachios and condensed milk in dry mixture. Now, add milk, yogurt, essence, cardamom powder in the mixture and mix it well. 

Transfer the batter in the cake tin. Place it in a the preheat oven for about 25 to 30 minutes depending on the size of the cake. 

Check the cake with a toothpick inserted in the center, comes out clear take the cake tin out of oven. Let it cool on the wire rack.
For The Compote
Heat a pan add sliced strawberry, sugar and julienned carrot in it. Cook if for 3-4 minutes and then add lemon juice in it. Switch off the flame.

When the cake cools un mold and spread the prepared compote. 

The cake is ready to serve. 
Labels: Gajar Halwa , Carrots, Eggless, Cake, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love and the theme is Birthday Party Potluck .  

• Bhagar Rice from The Mad Scientist’s Kitchen
• Borage Sparklers, Both Boozy and Not from Culinary Adventures with Camilla
• Burmese-style Bean Thread Noodle Salad from Food Lust People Love
• Cheeseburger Sliders with Homemade Slider Buns from Karen’s Kitchen Stories
• Eggless Gajar Halwa Cake - Carrot Halwa Cake from Sneha’s Recipe
• Four Cheese Ravioli Skillet from A Day in the Life on the Farm
• French Macarons from Amy’s Cooking Adventures
• Greek Feta Spread (Kopanisti) from Palatable Pastime
• Maple Panna Cotta With Roasted Figs from Mayuri’s Jikoni
• Smoked Gouda Mac and Cheese from Making Miracles
• Tandoori Aloo Platter from Sizzling Tastebuds

Wine Fruit Cake#SundayFunday

Fruit cake is one of the most popular recipes during Christmas. Make this wine fruit cake and it's delicious. For this cake you can use any wine, red or white. I have used red wine.

Ingredients

450 Grams Unsalted Butter
450 Grams Caster Sugar
450 Grams All purpose Flour
10 Eggs
1 Teaspoon Baking powder
½ Teaspoon Baking soda
2 Teaspoons Mixed Fruit essence
2 Tablespoon Heaped Molasses
1 Nutmeg - grated
400 Grams Mixed Fruits
600 Ml Wine

Method

Soak the mixed fruits in wine for a month or more.
An hour before starting to make the cake batter, place the mixed fruits in a colander and drain all the wine. Keep the wine and fruits separately.
Grease and line 2 baking tins with parchment paper on all sides.
Mix the drained fruits with 4 tablespoons of flour ( from the measured flour), mix well, keep aside.

Sieve the flour, salt, nutmeg, baking powder and soda, keep aside.

In a bowl break the eggs and keep aside. Add the essence in it and lightly beat them.
Cream the butter till light and fluffy then add the caster sugar in batches and continue beating till the batter turns creamy, add little of egg at a time and continue beating till all the eggs are incorporated. Add the molasses , give it mix, then add in sieved flour again in batches and on low speed continue beating. When all the flour is incorporated, add the fruits and fold in with a spatula gently till the fruits are well mixed into the batter.

Pour this into the prepared tins and bake in a pre heated oven at 170 degrees for 45 to 50 minutes or till a skewer comes our clean. As soon as the cake is out of the oven pour ½ cup each of wine in the baked cake tins. Let it soak, when cool cling wrap the tins and keep it overnight. Next day only slice and enjoy, You can cling wrap the tins and keep it for a month. These stay good and taste even more delicious.

The individual ones went to my friends.
Labels: Wine, Cake, Mixed Fruits, Christmas Cake, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.  

• ABC Dip (Artichokes, Brie and Crab) from A Day in the Life on the Farm
• Crispy Pimento Cheese Cups from Palatable Pastime
• Ham and Brie Crostini with Jam from Making Miracles
• Neapolitan Cake from Amy’s Cooking Adventures
• Pepperoni Pizza Meatballs from Food Lust People Love
• Trollkrem - Norwegian Lingonberry Dessert from Pandemonium Noshery
• Wine Fruit Cake Sneha’s Recipe

Caramel & Orange Cake Pudding Trifle#Foodie Extravaganza

Trifle easy , tasty, with layers of cake, vanilla pudding and caramel chilled to perfection, looks so beautiful and tempting!!

Ingredients
300 Grams Olive Oil Fresh Orange Cake
½ Cup Caramel Sauce
1 Cup Whipped Cream
1/2 Cup Homemade Ready Vanilla Pudding Mix
500 Ml Milk
1/2 Teaspoon Gelatin + 2 Tablespoons Water
Ingredients for Quick Caramel Sauce

30 Caramel Toffees  - break in small pieces 

100 Ml Fresh Cream

¼ Cup Milk

Method

For the Caramel Sauce In a sauce pan cook all the ingredients together till the toffees melts and forms a thick caramel sauce. Cool and use.

For the Vanilla Pudding

In a saucepan whisk the milk and pudding mix till it forms a smooth mix. Place it on medium low flame and stirring continuously, cook it till it becomes thick enough to coat the back of a spoon. Keep this aside. Dissolve the gelatin in water and cook it till melts (do not bring it to a boil).  Mix this with the pudding and whisk it well.

 To Assemble the Dessert 

Spread the cake in shot glasses or  in a Pyrex serving dish, drizzle a little simple sugar syrup on the cake 

drizzle the prepared caramel sauce

Now pour the prepared pudding let it set in the refrigerator. 

Then only drizzle a little of caramel sauce. 

Whisk cream till it starts to stiffen now add 2 tablespoons caramel sauce and whisk till stiff peaks form. 

Pipe the caramel cream on top.   Serve chilled.

Just waiting to dig into it.. irresistible isn't it!!

Labels: Orange, Cake, Caramel, Vanilla Pudding Mix, Whipping Cream, Sweets & Desserts, No Bake Desserts, Foodie Extravaganza Party

Foodie Extravaganza: Caramel

Your favorite bloggers from #FoodieExtravaganza have gathered some of their favorite caramel recipes into one spot to kick off the fall baking season. Don't these all sound amazing!

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Caramel & Orange Cake Pudding Trifle by Sneha's Recipe
Caramel Apple Cinnamon Rolls by Karen's Kitchen Stories
Caramel Butter Bars by Making Miracles
Caramel Stuffed Brownie Bites by Food Lust People Love
Disney's Caramel Shortbread by Simply Inspired Meals
Easy Caramel Modjestkas by Palatable Pastime
Galaxy Cake by Culinary Adventures with Camilla
Hopjesvla (Dutch Coffee Custard) by Tara's Multicultural Table
Salted Caramel Mudslide by A Day in the Life on the Farm