Armenian Apple Chunk Cake#EatTheWorld

 

Armenian Apple Chunk cake is full of diced apples, pumpkin spice and is ready within an hour. This is a dessert cake, dust it with icing sugar, serve with caramel sauce or ice cream. This cake does not have baking powder but baking soda is used.

Recipe Adapted from here  

Square Pan 8" x 8"
Ingredients
402 Grams/3 Apples - not peeled, diced into small pieces
3 Eggs
280 Grams All Purpose Flour
1 Teaspoon Vanilla Extract
½ Cup (125 Ml Cup) Vegetable Oil
2 Teaspoons Cinnamon - I added Homemade Pumpkin Spice
71 Grams Chopped Walnuts
190 Grams Caster Sugar
1 Teaspoon Baking Soda
1/8 Teaspoon Pink Himalayan Salt
Method
Preheat the oven to 170°C. Grease and line a 8x8 square baking pan or spring form pan with parchment paper.

Add the pumpkin spice, half the sugar together in a bowl. 
As you are dicing the apples, toss them in the bowl with the pumpkin spice and sugar to coat them and prevent browning. The add the flour and baking soda to the apples and toss.

In another bowl cream the oil, eggs, remaining sugar and vanilla extract till light and creamy.

Pour this into the apple mixture and fold it well with a spatula till no dry spots are seen. 

Now add the walnuts and lightly mix it. 

Pour this batter into the prepared baking tin. Tap it once or twice on the counter to remove any air bubbles.

Bake in a preheat oven for 25 minutes after that place a foil on top ( to avoid more browning) and bake it for additional 5 - 10 minutes or until a toothpick comes out clean in the center. Let the cake cool in the pan completely. 

Then dust it icing sugar on top. Slice and enjoy the cake is so delicious you will love it.

Labels: Armenia, Apple, Dessert, Cakes, Eat the World, Homemade, Pumpkin Spice

Check out all the wonderful Northern Italy 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 "Armenia"

• Amy's Cooking Adventures: Lavash Crackers
• Sneha's Recipe: Armenian Apple Chunk Cake
• A Day in the Life on the Farm: Tourshi 
• Cam of Culinary Cam served up Khorovats    

Punjabi Style Chitra Rajma Masala With Homemade Rajma Masala#SundayFunday

Chitra Rajma is called Pinto Beans in English. These kidney beans are so creamy delicious naturally when cooked! There is a certain creaminess that comes from making this bean from its dried form which means you really don't need to add that much cooking oil when preparing it. This is real comfort food, can be had with steamed rice, roti or crusty bread. Perfect for lunch or dinner. My daughter and her hubby loves kidney beans in any form and this Homemade Rajma Masala elevates this dish to the next level. Chitra Rajma cooks also very quickly.

Cup Measurement = 200Ml
Ingredients
To Cook The Rajma In Pressure Cooker
1½ Cup Dried Chitra Rajma
1 Teaspoon Cumin Seeds
2 Bay Leaves
2 Brown Cardamoms
1 Teaspoon Salt or to taste
1 Teaspoon Kashmiri Chilly Powder
1 Teaspoon Oil
For The Gravy
½ Teaspoon Cumin Seeds
A Pinch Asafoetida
1 Teaspoon Finely Chopped Garlic
2 Medium Onions - finely chopped
1 Teaspoon Heaped Ginger Garlic Paste
4 Medium Tomatoes - blended
2 - 3 Green Chillies - finely chopped
1 Teaspoon Coriander powder 
½ Teaspoon Cumin powder
½ Teaspoon Turmeric powder
1 Teaspoon Kashmiri Chilly powder
3 Tablespoons Oil
1 Teaspoon Homemade Rajma Masala
1 Teaspoon Desi Ghee
3 Tablespoons Finely Chopped Coriander leaves
For The Homemade Rajma Masala Powder

Makes 475 grams
Ingredients
120 Grams Coriander seeds
70 Grams Cumin seeds
60 Grams Whole Red Chillies
35 Grams Dry Ginger powder
15 Grams Bay Leaves
25 Grams Black Cardamoms
5 Grams Cloves
1 Nutmeg -  broken
70 Grams Dry Pomegranate seeds
50 Grams Amchur powder / Dry Mango powder
Method
For The Homemade Rajma Masala Powder

Dry roast each ingredient separately. Except the ginger and amchur powder. Cool it  then grind all the roasted ingredients together except the ginger and amchur powder. When all ingredients are finely powdered, add the ginger and amchur powder and mix well store in a air tight container. To preserve the color and flavor, store this in the refrigerator.
For Cooking The Rajma

Wash and soak the rajma for at least 7 hours. Then again wash it well. Place this in the pressure cooker with water enough to cover the rajma and all the given ingredients. Cook on medium high flame for one whistle then reduce the flame to low and cook it for 15 minutes. After 15 minutes switch off the flame and let the pressure get released naturally.
For The Gravy

In large kadai/pan heat oil, add the cumin seeds when they start to brown add the asafoetida, then the garlic and sauté till it starts to brown. Now add the onion and fry till it turns golden, the add the ginger garlic paste and sauté till the raw aroma vanishes. Add the blended tomatoes and cook for a 2 minutes then add coriander, chilly, turmeric , cumin powder, homemade rajma masala and salt to taste. Sauté till oil surfaces then add 2 big spoons of the cooked rajma and mash it well so that we get a thick gravy and sauté for a 2 minutes. Now add the remaining cooked rajma and sauté for 2 minutes. Check for gravy consistency if needed add more hot water accordingly to make a nice thick gravy. Cover and cook for 10 minutes on low flame stirring in between. When cooked then add the desi ghee and switch off the flame mix well. Garnish with coriander leaves. 

Enjoy with rice, we enjoyed this with Jeera Rice
Labels: Pinto Beans, Rajma, Kidney Beans, Homemade, Masala, Vegetarian, Gluten free, Indian, Main course, Sunday Funday 

For Sunday Funday we are sharing recipes with "Dried Beans"

Check all the other recipes below

• Black-eyed Peas with Bacon from Food Lust People Love
• Instant Pot Mexican Pinto Beans from Making Miracles
• Instant Pot 13 Bean Soup with Ham from A Day in the Life on the Farm
• Indian Style Bean Salad from Mayuri's Jikoni
• Meatless Shepherd's Pie from Amy’s Cooking Adventures
• Protein Rich Devil's Food Muffins from A Messy Kitchen
• Punjabi Style Chitra Rajma Masala With Homemade Rajma Masala from Sneha’s Recipe
• Rajma Pulav Kidney Beans Pulav from Sizzling Tastebuds
• Slow Cooker Chicken and White Bean Soup from Our Good Life
• Vegan Butter Bean Beetroot Salad from Cook with Renu

Colorful Peppers Pulao#AlphabetChallenge

Colorful Peppers Pulao is an easy, quick and delicious one-pot meal rice made with 3 different bell peppers/capsicum, aromatics and herbs. The best thing about this recipe is that you can use leftover rice too. Perfect for lunch box or kid's tiffin.

Ingredients
½ Each of Red, Yellow, Orange & Green Bell Peppers
½ medium sized Red/ purple Onion
3 Green Chilies - thinly sliced
1 Teaspoon Urad Dal
1 Tablespoon Homemade Curry Powder
1½ Cups  Rice 
2-3 Tablespoons Oil 
2½ Cups Water 
Method  

Dice into little cubes all the colored bell peppers
Heat a frying pan with a tablespoon of oil and sauté the peppers, sliced green chillies and with a pinch salt, and a teaspoon of curry powder. Remove and keep aside.

In the same pressure cooker heat 2 tablespoons of oil, add the urad dal, when it starts to brown add in the rice and sauté it for a minute lightly stirring it or else the rice will break. Then add in the curry powder and sauté again for a minute, add salt to taste and give a good mix. Add in the water and bring this to a rolling boil. Close the cooker and take 2 whistles on high flame. After 2 whistles switch off the flame. 

Let the pressure release on it's own. Open the cooker and stir in the sautéed bell peppers and green chillies lightly fluff the rice with a fork so that the bell pepper as incorporated and the rice is loosen nicely. Serve warm, garnished with chopped coriander leaves.

Enjoy this simple yet completely healthy and wholesome one pot meal! 
Labels: Colored Bell Peppers, Capsicum, Pulao, Pressure Cooker, Vegetarian, Vegan, Gluten free,  Main course, Curry powder, Homemade, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "C" 

• Blogghetti: Chai Spice Mix 
• Culinary Cam: Chicken Thigh Schnitzel + Chenin Blanc 
• Jolene’s Recipe Journal: Chocolate Chip Crescent Roll Cookies 
• Mayuri’s Jikoni : Chora Nu Shaak,Gujarati Style 
• Magical Ingredients: Coconut Rolls 
• Sneha’s Recipe: Colorful Peppers Pulao 
• Karen’s Kitchen Stories: Corn Saute with Pancetta, Potatoes, and Peppers 
• A Messy Kitchen: Cranberry Pistachio Pull-apart Rolls 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dill Pickle & Mustard Seed Cream Cheese Spread
• Food Lust People Love: Traditional Cullen Skink
• A Day in the Life on the Farm: White Chicken Chili  

Vangi Bath Masala - Homemade#AlphabetChallenge

This is a recipe from Karnataka. This spice blend is so flavorful and fragrant, easy to make and a versatile masala, can use this to make other masala bath with the veggies you like. This masala has no preservative or added color.

Try this flavorful masala and you too will love it.
Ingredients
¼ Cup Chana dal
¼ Cup Urad dal
12 Bedki Red chillies or Adjust according to your taste
1 Tablespoon Heaped Coriander seeds
1 Tablespoon Heaped Poppy seeds
1 Tablespoon Heaped Dry Coconut grated or 8 - 10 slices
1 Stick Cinnamon
6 Cloves
1 Cardamom
A Sprig Curry Leaves
Method

Heat a teaspoon of oil in a pan and fry each of these ingredients - chana dal, urad dal, poppy seeds, coriander seeds, dry coconut, cinnamon, cloves, cardamom, curry leaves and red chillies, separately on low flame until they release an aroma and turn red. Remove from pan and keep aside.

Once they cool down, grind all the ingredients into a fine powder. Ta daa.. Vangi Bath Masala is ready .
Store the powder in an air tight container and use it for making Vangi Bath or any other masale bath / rice with the vegetable of your choice.

Check this Vangi Bath Recipe

Labels: Homemade, Masala, Karnataka, South Indian, Alphabet Challenge

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

• Jolene’s Recipe Journal: Cranberry Orange Vinaigrette 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Instagram - Sweet Tea Vodka Vegetable Couscous Soup
• Food Lust People Love: Mirabelle Plum Vodka 
• Blogghetti: Red Velvet Crinkle Cookies
• Mayuri’s Jikoni: Salata De Varza Rosie 
• Culinary Cam: Summer Rolls and Nước Chấm, a Ubiquitous Vietnamese Dipping Sauce
• Sneha’s Recipe: Vangi Bath Masala - Homemade
• Karen’s Kitchen Stories: Vanilla Bean Sable Cookies 
• A Day in the Life on the Farm: Vaquero Chicken
• A Messy Kitchen: Vichy Carrots  

Vegetarian Rice Roni With Homemade Rice Roni Mix#SundayFunday

This Homemade Rice Roni is a blend of rice and pasta which then cooked in butter, chicken/vegetable stock and seasonings until light and fluffy. A quick easy dish that tastes so good. This Homemade Rice-A-Roni has no artificial ingredients and is absolutely delicious.

I had this Rice Roni many times when abroad. I loved it , but, here it's not available so made my own. This is a basic mix, you can have many add ons/flavorful spices to it when you are cooking this as a meal.

This Homemade Rice Roni is the perfect accompaniment to make a complete and delicious meal with chicken, fish, steak or shrimp. 
Ingredients
200 Grams Spaghetti - broken into pieces
2 Cups Basmati Rice
1 Tablespoon Oil
Method
Wash the rice with a wet cloth and let it dry for some time. In the meantime in a pan heat a tablespoon of oil and fry the spaghetti for a minute or two only. Cool and mix it with the rice.

Homemade Rice Roni Mix is ready.

Made a vegetarian version of this for our lunch.
Vegetarian Rice Roni

Ingredients
1 Tablespoon Dried Chives
1 Teaspoon Italian Seasoning Mix
1 Bay Leaf
¼ Teaspoon Black Pepper Powder or to taste
1 Vegetable Stock Cube
1 Scallion/Spring Onion - chopped
1 Medium Onion - chopped
1 Teaspoon Minced Garlic
5 - 6 Broccoli Florets
¼ Cup Diced Carrots
¼ Cup French Beans - chopped
½ Cup Colored Bell Peppers - chopped
1 Small Tomatoes - chopped
1½ Cups Rice Roni
3½ Cups Water
2 Tablespoons Butter
1 Tablespoon Oil

Method

Heat oil and butter in a large pot/pan, fry the onion, till translucent, add all the veggies, chives, seasoning , bay leaf and sauté for a minute.  

Add the stock cube, water , give it a light mix and bring this to a rolling boil.

Now add the Rice Roni , give it a light stir. Cover, let it be on high flame for a minute then reduce the flame to low and let it cook for 12 -15 minutes giving it a light stir after 5 minutes. Check for taste and seasoning, add black pepper powder to your taste ( this is optional).

When liquid has been absorbed, take a test bite to see if rice is cooked through. Add hot water if necessary and continue cooking if it needs a bit more time.

Delicious Rice Roni is ready to enjoy.

Serve this with Egg And Cauliflower Salad.
Labels: Broccoli, Carrot, Vegetarian, Pasta, International Cuisine, Capsicum, Rice Roni, Pasta & Noodles, Homemade, Rice, Sunday Funday

Check this recipe made with Rice Roni Mix  

• A Voyage into the Pasta Universe with Gluten-Free Pestazzule. Mafaldine. and Stringozzi by Culinary Cam
• Pasta alla Norcina Amy's Cooking Adventures
• Pumpkin Gnocchi by A Day in the Life on the Farm
• Spaetzle by Sid's Sea Palm Cooking
• Vegetarian Rice Roni With Homemade Rice Roni Mix by Sneha's Recipe

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  

The Pope’s Fettuccine /Fettuccine alla Papalina With Homemade Fettuccine Pasta#EatTheWorld

Papalina-style noodles" typically refers to Fettuccine alla Papalina, a Roman pasta dish. It's a creamy, cheesy pasta similar to Carbonara, but the difference it that its richer version of carbonara and in this dish cream Parmesan, and prosciutto instead of the pancetta is used. The dish is named after Pope Pius XII, who was said to have inspired its creation. I have made it without any meat and the fettuccine is homemade.

My hubby enjoyed this peppery rich pasta dish. It makes a fancy but easy dinner meal. This brought back memories of our 2014 visit to the Vatican city.
Ingredients
2 Tablespoons Butter
1 Small Onion, finely chopped
100 Grams Prosciutto / Ham, diced - I did not add
2 Eggs
2 Tablespoons Heavy Cream
½ Cup Parmesan Cheese
200 Grams Fettuccine Pasta - boiled
Freshly Cracked Black Pepper
Method

Whisk together the eggs, heavy cream, and parmesan cheese. Set the mixture aside.
Boil the pasta in well salted water, ( since I used fresh pasta boiled it for just 3 -4 minutes) as it it cooking, let's heat a skillet, add the butter and fry the onion in until soft and translucent. Be sure to adjust the heat lower so that the onion doesn’t take on color as it cooks. If you are using the proscuitto the add it at this stage.( I did not add since I made this vegetarian) and heat it for a few moments until fragrant. Toss hot, fettuccine noodles into the skillet and stir it well . Switch off the flame. Pour the egg mixture onto the hot noodles and toss thoroughly with fresh cracked pepper.

As you stir the ingredients together, the eggs will thicken and the cheese will melt, all thanks to the residual heat of the pasta. Add a good sprinkle of freshly ground pepper and sprinkle of Parmesan cheese. 

Serve hot because as this cools down the sauce will thicken, Enjoy!!

Homemade Fettuccine Pasta

Ingredients
1 Cup Fine Semolina
½ to ¾ Cup All Purpose Flour
¼ Cup Warm Water
Additional Warm Water as required - I used 2 Tablespooons
Method

In a small mixer jar add the warm water and the semolina, mix well keep it aside for minimum 2 hours or more. Then grind to fine paste.

Simply mix the flour together and then begin knead to make a stiff dough, if needed add warm water ( I used 2 tablespoons water)if required, mixing until you obtain a stiff dough. Once you obtain a workable dough, knead on a lightly floured surface for 10 to 15 minutes until the dough is very smooth and stiff. Wrap in plastic wrap and let is rest for 30 to an hour minutes.

If you are using a pasta roller, take your flattened tennis ball-sized piece of dough (remember to keep the rest of your dough covered with the cling film so it doesn't go dry and crusty). and push it through the pasta roller on the widest setting. Fold it, then repeat 3 times. Once you have a rough square shape, start working it through the machine, taking it down one setting at a time, until the second last setting. If your pasta is too sticky, it won’t go through smoothly, so add a little flour to each side before you put it through the roller.

Place your sheet of pasta on a floured surface and let it dry for a few minutes. 

Then roll each sheet as shown above

Cut it into fettuccine pasta size cusing a knife.

Lightly dust a tray with all purpose flour to prevent the pasta from sticking together.

Place the pasta onto the trays and repeat the process until you have used all the remaining dough. Leave to dry for overnight or for a day.

Store in a airtight and use whenever required. This will remain outside for a month.
My Notes
If you do not have a pasta machine then, take tennis ball-sized amounts of the dough and flatten it with your fingers (remember to keep the rest of your dough covered with the cling film so it doesn't go dry and crusty). Place on a floured work surface and using a rolling pin roll into a rough square sheet of pasta which is about ⅛ inch thick. Then cut it as mentioned above.

Labels: Rome ,Italy, Eat the World, Pasta, Homemade

Check out all the wonderful Vatican City 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 Vatican City.

Let's take a look at the recipes being shared from Vatican City this month......

Sneha of Sneha's Recipe served up The Pope's Fettuccine (Fettuccine alla Papalina)
Wendy of A Day in the Life on the Farm enjoyed Giradole
Amy of Amy's Cooking Adventures made Gnocchi al Vaticano