Strawberry Cold Soup #soupswappers

For the month of May, event for Soup Saturday Swappers,  theme is "Fruit Soups"  and our Host is Camilla M. Mann.  Thank you Camilla for hosting this event.

Fruit soup is a soup prepared using fruit as a main ingredient, it may be served warm or cold, this can be served as a welcome drink too. 

Summer is in and it is so hot,  this chilled fruity soup is so cooling, light and refreshing, perfect to beat the heat. It's so easy to make that it doesn't make you sweat while preparing it.

Serves 3 to 4 

Ingredients

1 Cup Strawberries - chopped
1 Cup Yogurt
1 Cup Ice Cubes
1 Tablespoon Sugar
1 Large Orange  - segmented and deseeded


Method

Place the orange segments, strawberries and ice in a blender jar and blend well,  then sieve it.  Pour this into glasses. 

Keep in the refrigerator to  get really cold. When ready to serve, garnish it with strawberry slice and mint sprig. Enjoy..

Labels : Strawberry, Orange, Cold Soup, Soup, Soup Swappers, Healthy

An InLinkz Link-up

Basic Plain Cake # BundtBakers

This is the best basic recipe for simple, fluffy, moist plain  cake, perfect for evening tea.  This is an East Indian Cake where in both semolina and all purpose flour is used.  This cake batter is prepared at night and baked next day morning.  My mother used to make us stir this cake with granulated sugar and we use to stir it with big wooden stick with round dome at the bottom.  I  used the electric blender to make  the batter.   Prepared the batter early in the morning and baked it in the evening. 

My father loved this cake, he used to have it for tea.  I took this recipe from my Aunt who still prepares this cake the traditional way.  This is totally different recipe and it taste delicious.  

Preapred one in the Bundt pan and rest of the batter in a square pan for our Khichdi party.   

Ingredients
250 Grams Fine Semolina
200 Grams All Purpose Flour
500 Grams Granulated Sugar
400 Grams Butter - I used salted 
8 Large Eggs
1 + 1 Teaspoon  Vanilla essence
1 Teaspoon Heaped Baking powder 

Method
Mix the semolina and flour together, keep aside.

In a large bowl  cream the butter and sugar till light and creamy,  add an egg at a time and continue beating till all the eggs are incorporated.  Then add a teaspoon of vanilla essence and continue beating.  Add the semolina mix a curry spoon at a time and continue beating at low speed till all the semolina and flour is well incorporated.  Cover this bowl with a clean cloth and keep it overnight or for at least 8 hours.  

After 8 hours  preheat the oven to 180 degrees.  

Oil the baking pans well.

Add the baking powder and remaining teaspoon of vanilla  essence, mix it well into then batter, pour this into the prepared baking pans and bake for around 40 - 45 minutes or till a skewer insert come out clean.

Cool the cake, then un mold it. 

 I dusted the bundt cake with icing sugar which is not needed, just for a good pic..  

Slice the bundt cake,  as we enjoying this cake, I remembered my dad and  mum and missed them so much.  Shared all my memories of them with hubby and daughter.

Thank you Felice for choosing this awesome theme, revived all those special and wonderful times spent with our parents.

And this went for our Khichdi party.

Labels : Cakes, Bundt Bakers, East Indian

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Host: Felice; Host blog: All That’s Left Are The Crumbs -  choose the theme  for Bundt Bakers " Dad’s Favorite Cake". You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. And don’t forget to take a peek at what other talented bakers have baked this month:

• Aloha Hawaiian Pineapple Butter Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Banana Chocolate Chip Bundt by Palatable Pastime
• Basic Plain Cake by Sneha's Recipe
• Black Forest Bundt Cake by All That's Left Are The Crumbs
• Blue Cheese, Figs and Loin of Saxony Bundt Cake by I Love Bundt Cakes
• Brandy and Chocolate Bundt Cake by Bizcocheando
• Caramel Apple Bundt Cake by Making Miracles
• Chocolate Espresso Bundt Cake by Patty's Cake
• Layered Boston Cream Bundt Cake by The Queen of Scones
• Orange Bundt Cake by La Mejor Manera
• Pineapple Bundt Cake by Basic N Delicious
• Walnut-Whiskey Bundt Cake with Whiskey Glaze by Katin špajz
• When your cake is a Fail....Just Bundt! by A Day in the Life on the Farm

Banana and Chocolate Chip Flower Cake # BreadBakers

When Julie gave this month's Bread Bakers' theme -  Mother’s Day or May Day inspired bread.  My mother's banana cake came to my mind which she often made for us, whenever there were overly ripe bananas.  

This is such a moist and soft cake, easy to make and a best way to use overly ripe bananas. Made this for our evening tea party.

Ingredients 

2 Cups All purpose flour
1 Teaspoon  Baking powder
1 Teaspoon Baking soda
A Pinch of Salt
1.1/4 Cup Caster Sugar
1 Cup Mashed Banana
2 Eggs
1/2 Cup Oil
1/2 Teaspoon Vanilla Essence
2 Tablespoons Yogurt
1/2 Cup Chocolate chips

Method

Preheat the oven at  190  degrees

Sieve together flour baking powder baking soda add salt and caster sugar mix well. Add chocolate chips to it and keep aside

Take a bowl beat together egg,  yogurt and  oil  well for about 4 to 5 minutes,  add mashed bananas beat them again for 2 to 3 minutes.  Add dry flour mixture, little at a time and gently fold it until all the flour is incorporated.

  Pour into greased silicone mold and bake at  for 25-30 minutes or until toothpick comes out clean. Cool it completely and then un-mold it.

This is so soft and moist... enjoy with a hot cup of tea or coffee.Labels : Cakes, Banana, Chocolate, Bread Bakers

This month's BreadBakers' theme is Mother’s Day or May Day inspired bread, hosted by Julie at Hostess At Heart. Here's what our creative bakers came up with.
Almond Rose Bread by Cindy's Recipes and Writings
Apricot Sweet Rolls by Cook's Hideout
Banana and Chocolate Chip Flower Cake by Sneha's Recipe
Beetroot Cinnamon Rolls by Herbivore Cucina
Blueberry Muffin Cups with Warm Lemon Sauce by A Salad For All Seasons
Cherry Almond Kugelhopf by Hostess At Heart
Cheesy Pizza Roses by Food Lust People Love
Flower Bread with Savoury Onion Filling by Sara's Tasty Buds
Lemon Poppyseed Muffins by A Day in the Life on the Farm
Orange Marmalade Rolls by Ambrosia
Peynirli Cicek Pogaca/ Turkish Cheese Flower Bread by Gayathri's Cook Spot
Pogaca -Turkish Breakfast Bread by Mayuri's Jikoni
Pumpkin Lavender Coconut Biscuits by The Schizo Chef
Sfoof by Karen's Kitchen Stories
Sunflower Crumb Muffins by Baking Sense#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.

Crunchy Salad #FoodieExtravaganza

Prepare this simple, fresh and refreshing crunchy beetroot and radish salad today! It's quick and easy to prepare, filling too.

Since this is National Salad month our Host Camilla asked us to celebrate all things salad. Green salads, pasta salads, potato salads. This theme was absolutely right for this month.. since the heat in India is scorching, having salads more in meals is refreshing and light. Thanks Camilla for hosting this event and choosing this theme.

Ingredients
1 Boiled Beetroot - chopped
1 Radish - Grated

1 Small Tomato - chopped
A Juice of a Lemon
1 Tablespoon Grated Coconut
1 Tablespoon Coriander leaves - finely chopped
2 Tablespoons Peanuts - roasted and coarsely ground
½ Teaspoon Pepper powder
½ Teaspoon Salt

For the tadka
1 Teaspoon Sesame oil
½ Teaspoon Mustard seeds
½ Teaspoon Urad dal
¼ Teaspoon Chana Dal
A sprig Curry leaves

Method

In a saucepan, heat the oil add the mustard seeds, when they crackle, add the urad and chana dal and brown it lightly , add curry leaves and sauté lightly. Cool it. Add the  beetroot and tomato. 

Mix in the juice of one lemon, the grated coconut, salt, pepper powder, and the peanuts. Nicely stir all the ingredients. In a  plate arrange the radish and then place the beetroot on top, sprinkle so more peanuts and cover this with a cling film and chill it in the refrigerator . Enjoy this  salad chilled.

Labels : Crunchy Salad, Salads, Beetroot, Radish, Tomato, Peanuts, Coconut, Healthy, Foodie Extravaganza Party

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month Camilla of Culinary Adventures with Camilla is hosting. She encouraged us: "Let's celebrate all things salad. Green salads, pasta salads, potato salads...whatever you want!"




Posting day for #FoodieExtravaganza 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.

The Salad Smörgåsbord

Avocado Egg Salad by Making Miracles
Carrot Raisin Salad by Hardly A Goddess
Cilantro Lime Cucumber Salad by Cookaholic Wife
Crunchy Salad by Sneha's Recipe
Lahpet Thoke by Culinary Adventures with Camilla
Mexican Street Corn Salad by Caroline's Cooking
Taco Salad Boats by Palatable Pastime
Tortellini Cesar Salad by Fearlessly Creative Mammas
Tropical Fruit Salad A Day in the Life on the Farm
Warm Steak and Sweet Potato Salad by Our Good Life

Chicken Pizzas - Gluten Free, Grain Free

These  Chicken Pizzas are gluten free, grain free and yummy.  A party dish, which can be prepared well in advance and kept in the refrigerator. Just half an hour before serving pop them into the preheat oven.  Ta .. Da.. these are ready to be served. 

Ingredients 

1/4 Cup Oil
2 Chicken Breast
1 Medium Onion - chopped
2 Garlic Cloves - paste
1 Cup Pasta sauce
1/2 cup Red Chilly Garlic sauce
Fresh Basil Leaves or 1 teaspoon dried Basil
1 Cup Cheezza Cheese
1/2 Teaspoon Salt
1/2 Teaspoon Freshly crushed Black pepper

 Method 

Preheat the oven 200 degrees. 

Cut the each chicken breast in to 3 pieces. Now give a cross cut in each part, but not till the bottom ( it should looks like a flower see pic). 

Pat them dry and  fry on high flame with just a tablespoon of oil,  the cut side down till they are nicely browned on both sides ( do not  cook them, just want to seal the juices in the chicken, so while baking they do dry out). Then keep aside.

Heat remaining oil in a pan . Add onion and garlic cook for 2 minutes . Add pasta sauce and red chilly garlic sauce bring to the boil stir in basil. Season with salt and pepper . 

Place the chicken in a ovenproof dish, fill each chicken piece with the prepared sauce by pressing the filling into the cuts.

 Top it with cheese .  Place a small leaf of basil.   

Place them on a buttered pyrex dish pour a teaspoon of water in the dish ( this is to prevent the chicken from drying).

 Bake for 10 to 15 minutes till the chicken is done, the  top is golden and cheese has melted. Serve hot.

 To make it a complete meal serve them on a bed of gluten free boiled spaghetti or  noodles or on a bed of rice -that's just saute in olive oil, garlic and basil .

Labels : Chicken, Baked, Pizzas, Basil, Cheese, Pasta Sauce, Gluten Free, Party pleasers, Kids delight, Grain free