Easy Plum Cake #BakingBloggers

This is a moist cake, with a tangy taste of fresh juicy plums.  Do try this cake when plums are in season.

Ingredients
3 large Eggs
1 Cup Granulated Sugar
1 Teaspoon Vanilla essence
1/3 Cup Vegetable oil (I used olive oil)
1 ¼ cups All Purpose Flour
1 ¼ Teaspoons Baking powder
8 Fresh Plums - pitted and halved
2 Tablespoons Brown sugar

Method

Preheat oven to 180 deg C, lightly grease and line a pan with parchment paper.

In a mixing bowl,  whisk eggs and sugar until sugar almost dissolved. Add in vanilla essence and oil, mix well. 

Sieve over flour and baking powder, whisk till the flour mixture is fully incorporated and the batter becomes smooth. 

Pour half of batter into the prepared pan and arrange the plums cut side down, sprinkle with brown sugar.

  Pour the remaining batter , tap the pan lightly and bake for 45 to 50  minutes, or until golden brown and skewer inserted come out clean.

My hubby and friends simply loved this oozy plum cake. It is so moist and soft,  try it and Enjoy!!!

Sending these to Baking Bloggers, theme for the month is 

Filled Cakes, Host is Sau.

Labels : Cakes, Fresh Plums Cake, Easy, Healthy, Baking Bloggers
Check the bakes of our fellow baker's.

Bûche de Noël by Palatable Pastime
Chocolate Cherry Jelly Roll by A Day in the Life on the Farm
Chocolate Mint Torte by Karen's Kitchen Stories
Easy Plum Cake by Sneha's Recipe
Espresso Chocolate Cream Cake Roll by Cindy's Recipes and Writings
Triple Layer Chocolate Mousse Cake by Hardly A Goddess
Twinkie Bundt Cake by Making Miracles

Alcohol Free Eggnog #FoodieExtravaganza

Traditional eggnog recipes are with eggs, milk, cream, nutmeg, and vanilla, bourbon or brandy. My mother used to make us drink eggnog, during winter and at other times when we were having terrible cold and cough. Sometimes with brandy added to it. My mother however never added cream and used the whole egg to make eggnog. So this my mother's recipe of Eggnog.

Ingredients
2 Eggs
1/4 Cup Sugar or to taste
2 Cups Milk
2 Whole Cloves
Pinch Cinnamon powder
A Pinch Freshly Grated Nutmeg

Method

Heat the milk, sugar and cloves, in a saucepan until the milk nearly comes to a boil.

 In a large bowl, whisk egg well, keep adding half of the hot milk mixture into the eggs, whisking constantly while you add  all the milk. Strain the mixture through a mesh strainer to remove the cloves. Serve hot with a pinch of cinnamon powder and nutmeg powder.

How much I hated this when my mummy use to make me drink this early in the morning. I made and had this after so many years and enjoyed it. Sorry! Mummy for all the trouble I, gave you when you use to make this for me. Miss you and love you.  

Labels : Egg, Eggnog, Foodie Extravaganza Party, Healthy, Non-Alcoholic, Milk, Juices, Breakfast 

Event for Foodie Extravaganza , for this month the theme is "Egg nog " our Host is Nichole Little, thank you dear for hosting this event. Take a look at the other recipes.

Family Style Non-Alcoholic Eggnog by Palatable Pastime
Eggnog Cookies by Caroline’s Cooking
Eggnog Cheesecake byKaren’s Kitchen Stories
Heavenly Almond Cookies by Faith, Hope, Love & Luck Survive Despite a Whiskered Accompice
Eggnog Tasting + A Classic Recipe by Culinary Adventures with Camilla
Eggnog Loaf by Passion Kneaded
Alcohol Free Eggnog by Sneha’s Recipes
Frosted Eggnog Cookies by A Day in the Life on the Farm
Cinnamon Streusel Eggnog Coffeecake by Food Lust People Love
Vegan Eggnog by Cookaholic Wife

Vegan & Gluten Free French Tomato Soup #SoupSwappers

This month's soup swappers host is Sally of Bewitching Kitchen who choose  the theme French Soups .  I made this soup with Homemade French Onion Dry Mix  and used to make a Vegan  and Gluten Free  French Tomato Soup. This soup thickens as it comes to a boil, so there is no need to add any other ingredient to it.

Ingredients

4 Medium Ripe & Firm Tomatoes

1 Tablespoon Homemade French Onion Soup Mix
Salt to taste
1 Bay leaf

A Pinch of Sugar

A Leaf of Scallion Green - snippet 
Method

In a pan boil the tomatoes in 1 cup water.  Then cool it and skin it, blend it well along with water.  Strain it.  Pour this into a sauce pan add the soup mix, scallions green, sugar  and bay leaf stir it well and place it on medium flame till it comes to a boil.  Keep stirring, taste for salt, add if necessary.  

Serve it and enjoy this vegan, gluten free , low calorie  French Tomato Soup.

Labels : Soup, French Cuisine, Tomato Soup, Homemade Soup Mix, Soup Swappers, Gluten free, Vegan, Low Cal, Diet Soup, Healthy

The recipe for the French Onion Dry Soup Mix will be posted soon.

An InLinkz Link-up

Bombil Samossa / Stuffed Bombay Duck #FishFriday

This is my Mummy's special recipe, she use to make this very often for us in different spices and filling. I, once made 40 of these for my friends who came from Canada and served these with Handbreads, they were a hit and these got over in a jiffy.

This fish has many names, we Mumbaikar's call it Bombil, some call it bummalo, the British and others who came to India call it Bombay Duck. There are many other stories found on the net regarding the name of the fish, which is true I, do not know, but,  Bombil / Bombay Duck  is a marine lizard fish found on the coastline of Mumbai and Maharashtra.  This is favorite fish of us Mumbaikar's.  Bombils in any form are enjoyed here, dried or fresh we love it.

Our Host Wendy for Fish Friday Foodies asked us to get creative and share some stuffed fish recipes.  I, decided to make my Mummy's favorite recipe, its a little time consuming but worth the effort.


Ingredients

6 - 8 Medium size Fresh Bombils

For the Red Masala Paste

5- 6 Kashmiri Red Chillies
4 Cloves Garlic
1 Teaspoon Level Cumin Seeds
1/4 Teaspoon Turmeric powder
2 Tablespoons Vinegar

Salt to taste

For the Stuffing

2 Medium Onions - finely chopped
1 Green Chilly - Finely chopped
2 Cloves Garlic - Finely chopped
2 Tablespoons Coriander Leaves - chopped
A pinch of All Spice Powder - optional

Salt to Taste

1 Tablespoon Oils

For  Coating 

1/2 Cup Rice Flour 

2 Tablespoons Cup  Fine Semolina  / Rawa

Oil as required for frying

Method

Soak  the red chillies in warm water for an hour at least. 

Wash and clean the bombil, cut the head, lightly scrape it with a back if the knife to remove any dirt or scales on the body.  Then remove the side fins and trim the tail a little.

Now take the bombil on to a cutting board and slit it in the middle very gently, see that you do not cut it fully, then remove the center bone, keep aside like do it for the rest, apply salt and keep aside.

In the meantime grind the ingredients of the masala paste using only vinegar not water should be used.  

Now wash the bombil in fresh water and pat them dry with a kitchen towel.

Apply the paste to the bombil and keep in the refrigerator.

In the meantime lets prepare the stuffing

In a pan heat oil add the onions and rest of the ingredients and saute  it till the onion a translucent, then add a tablespoon or more (according to your taste  ) and fry it till  all the moisture evaporates and the stuffing is dry.  Keep aside to cool. Add the coriander leaves and mix well.

When the stuffing cools, place a tablespoon or more in the center and fold it to make triangle samoosa.

Mix the rice flour and semolina well, gently press each bombil into this mix and coat it nicely on both sides, like wise coat all the bombils and keep aside.

Heat a pan with 2 tablespoons oil on medium low flame and fry the bombils till golden brown and crisp. 

 Enjoy these with  Handbreads,    I, assure you you will love them. 

Labels :  Seafood/Fish, Bombils, Stuffed Fish, Red Masala, Onions, Garlic, Fish Friday, East Indian, Mumbai

An InLinkz Link-up

Yogurt Bundt Cake #BundtBakers

This is a No Butter Cake recipe which is also quick and easy. I made this and lots of other savory snacks for the rosary in my house.

In the month of October Mother Mary’s statue visits every community members homes, wherein all the members of the community come together and recite the rosary. After the rosary- cake, boiled grams and snacks are served. We all come together as a family,  enjoy sharing our joy and happiness. 

This cake was light and soft.  It bakes in 40 to 45 minutes, but it took 2 hours to bake in my oven since the temperature control of oven conked off, but the cake was soft and moist. I have to get a new oven soon, already started pestering my husband for one.

Our theme for this month Bundt Bakers is " Punt the Bundt - cakes perfect for tailgating. " and our Host is Sue of Palatable Pastime. This cake is perfect for such events, so easy and quick to make.

Ingredients
150 Grams Fresh Yogurt
160 ML Vegetable Oil
3 Eggs - seperated
250 Grams Caster Sugar
1-½ Teaspoon Vanilla essence
A Zest of one small Lemon
175 Grams All Purpose Flour
75 Grams Corn Flour
1 Teaspoon Heaped Baking powder
A Pinch of Salt
Icing sugar for dusting

Method
Separate the eggs and whisk the whites until you have firm peaks.

Sift the flour, cornflour, baking powder and salt, keep aside.

Add the yogurt to the egg yolks, then add sugar and whisk until light. Add the oil and beat. Then add in vanilla essence and the zest of half a lemon. Add sifted flour , a little at a time till all is incorporated and forms a lump free batter. Then gently fold in the whisked egg whites using a spatula. 

Fill a greased ring mold with the batter and bake at 180 degrees C in the oven till aa cake tester will come out clean for about 40 to 45 minutes. 

Remove it from the oven to a wire rack, letting the cake sit in the tin for 10 minutes before turning it out.

 Once cooled dust with icing sugar. 

 Slice it when cool.. enjoy..

Labels :  Bundt, Bundt Bakers, Yogurt

Boston Cream Mini Bundts from Patty's Cake
Brown-Sugar Ripple Buttermilk Bundt Cake from All That's Left Are The Crumbs
Bundt cake de platano from La mejor manera
Chili Cheese Corn Dog Bundt from Food Lust People Love
Chocolate Coffee Bundt Cake with Espresso Glaze from Cookaholic Wife
Chocolate Guinness Bundt Cake with Cheesecake Filling from Nunca es demasiado dulce
Chocolate, Walnut and Prune Bundt Cake from Katin špajz
Cranberry & Beer Breakfast Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Cranberry Pound Cake from Palatable Pastime
Giant Party Sub Bundt from Making Miracles
Lemon and Praline Cold Bundt Cake from Bizcocheando
Lemon Beer Bundt Cake from Passion Kneaded
Maple Bundt with Cinnamon Glaze from Sweet Sensations
Orange Cranberry Bundt from A Day in the Life on the Farm
Yellow Vanilla Bundt Cake with Hot Fudge Sauce from Tartacadabra
Yogurt Bundt Cake from Sneha's Recipe

#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. 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.