Avocado Bundt Cake With Strawberry Glaze#BundtBakers

Avocado in cakes might sound a little strange but this was a wonderful cake! Avocado does not interfere with the cake flavors, it actually adds a subtle flavor.

Strawberry Glaze is so easy frosting and it’s paired perfect for this bundt. This Avocado Bundt Cake is soft, moist and so delicious!

For December's Bundt Bakers, our Host Rebekah Rose Hills  of Making Miracles asked us to bake up a cake that utilizes the colors red and green. 

Cup Measurement - 250 ML Cup
Ingredients 
1½ Cups All Purpose flour
1½ Teaspoon Baking powder
½ Teaspoon Baking soda
¼ Teaspoon Salt
¾ Cup Caster Sugar
2 Large Eggs
1 Ripe Avocado  -  used Hass 
¾ Cup Vegetable oil
¾ Cup Milk
For the Strawberry Glaze
2 - 3 Tablespoons Strawberries Crush
1 Teaspoon Lemon juice
1 Cup Icing Sugar

Method
Preheat the oven to 180°C..

Sift the flour, baking powder, baking soda and salt together and set aside.

Mash the avocado very well in a small blender jar along with 1/3 cup milk. Set this aside.
Beat the sugar and eggs, until light and fluffy. Continue to beat on lower speed pouring a little oil at a time till all the oil is well combined. Now add the avocado mash.
Alternating, beat in dry ingredients and the remaining milk on low speed. Starting and ending with dry ingredients.

Pour the batter into the greased bundt pan.

Bake for 40 - 45 minutes. Do a toothpick test to make sure it comes out clean.

Cool completely before frosting.

Combine the ingredients for the glaze in a bowl. Mix until well combined and it's pouring consistency.  

Pour this over the cooled cake.

 Slice & Enjoy!!

Labels :American,  Avocado, Bundts,  Bundt Bakers, Dessert, Strawberry

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

December 2020 - Bundt Bakers -Red & Green  Bundts and our host is
Rebekah Rose Hills  

• Avocado Bundt Cake With Strawberry Glaze by Sneha's Recipe
• Christmas Bundt Cake with Almond and Orange by Patyco Candybar
• Christmas Marble Bundt Cake by Making Miracles
• Christmas Wreath Bundt by A Day in the Life on the Farm
• Kentucky Butter Cake by Sweet Sensations
• Matcha Mochi Bundt Cake by Culinary Adventures with Camilla
• Pistachio Rose and Tutti Fruity Bundt Cake by Magical Ingredients
• Red Velvet Cream Cheese Bund by Palatable Pastime
• Sour Cream Vanilla Bundt by Food Lust People Love

Baked Veggie Bread Roses In Muffin Pan#BakingBloggers

This is a quick and easy appetizer. Have fresh bread slices at home and have guest or you feel like having something different then make these. You can make whatever filling you want with the veggies or meat in your refrigerator. No hard and fast rule about the filling.

Ingredients
9 Fresh Bread Slices
1 Small Onion - sliced
1 Cup Diced Coloured Bell Peppers/Capsicum
½  Cup Crumbled Cottage Cheese
1 Tablespoon Butter/Oil
Tomato Ketchup as required
Salt to taste
½ Teaspoon Black Pepper powder
Cheese as required for topping
Butter for greasing the muffin pan
Method
For the Filling

In a pan heat oil, add the onion and sauté till they are just translucent, add the coloured peppers and sauté for a minutes, add salt and black pepper powder to taste, add the cottage cheese and mix well. Switch off the flame, let this cool.

For the Bread Roses

Take a bread slice and lightly first roll it with rolling pin. 

Cut it on the four edges leaving space for the filling

Place the filling

Start to bring one side of the bread rolling it like a rose

:Likewise bring all the sides together to form a rose.

The rose is complete

Grease a muffin pan with butter well, place the bread roses. Now drop a teaspoon of ketchup and then top it with shredded cheese.  Likewise make the rest.

Bake in a preheated oven for 12 - 15 minutes at 180°C.

Enjoy!!

Labels : Appetizer, Eggless, Vegetarian , Coloured Belll Peppers, Cheese, Bread Slices ,Baked, Breakfast, Savory Snacks, Healthy, Baking Bloggers
Baking Blogger December 2020:

Baked Holiday Party Appetizers

• Baked Savory Crackers by Sid's Sea Palm Cooking
• Baked Veggie Bread Roses In Muffin Pan by Sneha's Recipe
• Crab Puffs by A Day in the Life on the Farm
• French Bread Cheese Puffs by Karen's Kitchen Stories
• Merguez-Wrapped Duck Eggs by Culinary Adventures with Camilla
• Panela Tarts by Magical Ingredients
• Shrimp Scampi Flatbread Bites by Making Miracles
• Spicy Bacon-Wrapped Sweet Potato Kebabs by Palatable Pastime

Chicken Lapeta#SundayFunday

Lapeta means a covering or coating around the chicken, the masala coats the chicken so the name is Chicken Lapeta.

This is a delicious dhaba style dish found mostly in Mumbai Goa highway dhabas. Adding roasted and ground masalas gives it a rich flavour. The exotic aroma of masalas coating the chicken makes it an irresistible dish and best enjoyed with tandoori roti,naan or pulao. You can adjust the spice level according to your taste.

Ingredients
For the Chicken Marination
750 Grams Chicken - cut into curry pieces
½ Teaspoon Turmeric powder
½ Teaspoon Ginger paste
½ Teaspoon Garlic paste
1 Teaspoon Salt
1 Tablespoon Lemon Juice
To Fry Then Grind to fine paste
1" Chopped Ginger
8 Cloves Garlic
2 Medium Onions - sliced
3 Green Chilies
4 Dried Bedgi Red Chillies
1/3 Cup Packed Grated Dry coconut
1 Bay Leaf
1½ Teaspoon Fennel seeds
1 Small Stick Cinnamon
5 Grains Fenugreek seeds
5 Black Peppercorns
1 Tablespoon Poppy seeds  
1 Tablespoon Sesame seeds
1 Star Anise
3 Green Cardamoms
4 Cloves
Other Ingredients
2 Teaspoons Chicken Masala Or Malvani Masala  
1 Teaspoons Red Chilly powder
2 Tablespoon Yogurt  
1 Medium Onion - Finely Chopped
Salt to taste
1 Tablespoon Kasuri Methi
Oil as required
A Sprig Curry Leaves
Coriander Leaves for garnishing

Method 

Marinate chicken with lemon juice, turmeric powder, salt and ginger garlic paste and keep it in the refrigerator for an hour.
First we cook the chicken
In a pan heat 4 tablespoons oil , then add the marinated chicken and sauté till it changes color on high flame for 3 -4 minutes. Now add the ½ cup water and let it cook on medium high flame, till chicken is ¾th done. Separate the chicken pieces from the stock and keep aside.
In the meantime let's prepare the masala
Heat a pan with 2 tablespoons oil the sliced onions till it turn light golden and remove it on to a plate. 

In the same pan now add a another tablespoon oil, fry bay leaf, fennel, fenugreek seeds, poppy seeds , sesame seeds, peppercorns, star anise , green cardamoms, cloves for just 2 minutes remove this along with the onions. Next add the bedgi chillies, fry till the chillies release an aroma remove this on to the same plate. Then add the dry coconut, fry till it start to change color. Cool, then place all the ingredient in a blender jar along with yogurt, green chillies, ginger and garlic,  grind to a fine paste, if required add a little water. Keep this aside.
To Make the Gravy- Chicken Lapeta
In another pan heat 1/3 cup oil and then fry the finely chopped onions till light golden then add a sprig curry leaves , add the ground paste and fry till oil surfaces. Then add a ½ teaspoon salt, Malvani Masala , red chilly powder, then add the chicken and fry till it coats the chicken. Then add all the stock and cook till full done. This gravy should be thick consistency coating the chicken. Then add kasuri methi, chopped coriander leaves.

 Enjoy this with Jeera Rice or East Indian Hand Breads (Apas)

Labels : Spicy, Main course ,Chicken ,Dhaba Style, Maharashtra, Street food, Sunday Funday

In our today's event for Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event
Rebekah Rose Hills of http://rebekahrose.blogspot.com/the theme is "Holiday Side Dishes".

• Charred Green Beans with Cranberries and Crisped Onions by Culinary Adventures with Camilla
• Chicken Lapeta by Sneha's Recipe
• Creamed Spinach Gratin by Karen's Kitchen Stories
• Golden Marquis Potatoes by Food Lust People Love
• Roasted Brussels Sprouts and Cinnamon Butternut Squash by Making Miracles
• Sicilian Salad by A Day in the Life on the Farm

Easy Citrus& Chocolate Pudding Trifle#Improv

In this recipe you can use whatever fruits you want, any flavor leftover cake, this recipe is so adjustable to ingredients you have in your pantry.  

Makes 6 Short Glasses
Ingredients
1 Cup Chocolate Pudding
1 Chickoo - chopped
1 Pear - chopped
1 Orange - cut into segments
Chocolate Cake - as required
Whipped Cream as required

Method

Press a layer of crumbled cake into short glasses

then top it with a layer of chopped fruits, then again chocolate pudding. Pipe the whipped cream on top and garnish with crumbled cake crumbs. 

Chill it and then Enjoy!!

Labels : Chocolate Pudding, Chocolate Cake, Leftover series, Glass Verrines, Sweets & Desserts, No Bake Desserts, Party pleasers, Improv Cooking Challenge  

Check out what the other bloggers have made!

Improv Cooking Challenge: December 2020

Ingredients: Chocolate and Citrus 

Check out what the other bloggers have made!

Improv Cooking Challenge: December 2020

Ingredients: Chocolate and Citrus

• Chocolate Orange Cake by Making Miracles
• Cranberry Pistachio lime and white chocolate bark by Magical Ingredients
• Almond Orange Brownies by Cookaholic Wife
• Oblaten Lebkuchen by Pandemonium Noshery
• Easy Citrus & Chocolate Pudding Trifle by Sneha’s Recipe 

Hungarian Beef Goulash#Eattheworld

A traditional Hungarian Goulash is a soup or stew that is made with tender beef, onion, spices with paprika. Made this with the ready spice mix and making this was a cake walk for me. Just one pot and I am sorted. No grinding or standing in the kitchen to stir. Placed on the stove and relaxed for 40 minutes. After 40 minutes checked the meat ( since the meat I got was tender ) it was nearly cooked added the potatoes and again relaxed was 20 minutes. Ta da..aa after that it was ready to enjoy!!

Ingredients
500 Grams Tender Beef - cut into medium size cubes
1 Medium Onion - sliced
2 Medium Potatoes - cut into big pieces
4 Tablespoons Tomato puree
1½ Cup Water
1 Packet Ready Maggi Gulasch Spice Mix
2 Tablespoons Olive Oil

Method 

Heat olive oil in a pan, add the beef to the pan and sear it on all sides on high flame. Next, add the onions and sauté for 2 minutes again on high flame stirring continuously till it is translucent. Add the tomato puree and again stir fry for 2 minutes on medium low flame till the tomato coats the meat pieces. 

Now add the ready mix mixed in ½ Cup water mix it well add in the remaining cup of water and bring this to a boil, reduce the flame let is simmer , cover and let it cook for 1 to 1½ hours or until tender. Half way through the cooking add the potatoes give it a gook stir and let is cook until the meat and potatoes are done.  

As this was cooking it started to smell like heaven throughout my house and the color of the stew is so awesome. The taste was absolutely divine. Revived memories of my trip to Hungary and my stay in a boat house on the Danube river.

Serve this crusty slices of bread and Enjoy!!

Labels : Eat the World, Beef, Stew, Soup, Smoked Paprika, Hungary

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Hungary .

Check out all the wonderful Hungarian recipes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Sneha’s Recipe: Hungarian Beef Goulash 

Magical Ingredients: Langos - Hungarian Potato Fry Bread 

Sugarlovespices: Hungarian Gerbeaud Cake 

Culinary Adventures with Camilla: Lamb Soup With Sour Cream (Palócleves) 

Making Miracles: Beef Goulash 

A Day in the Life on the Farm: Hungarian Short Ribs 

Pandemonium Noshery: Rakott Krumpli - Hungarian Potato Casserole 

Kitchen Frau: Túrós Csusza (Pasta with Cottage Cheese) 

CulturEatz: Borleves | A Hungarian Christmas Wine Soup 

Amy’s Cooking Adventures: Hungarian Braised Short Ribs