Chorba Beïda - Algeria

This month in Mena Cooking Club we are exploring the cuisine of Algeria. I choose to make this soup called
Chorba Beïda which is a White Soup. In Arabic Chorba means soup, and Beïda means white.  This is a comforting and filling soup. We had it for our dinner, enjoyed this simple and delicious soup.

Serves 4

Ingredients
250 Grams  Chicken breast - cut into strips
4 Cups Chicken Stock - See Notes

2 Tablespoons Oil
1 Onion - chopped
1/2 Cup Fresh Coriander with the stem - chopped finely
1 Teaspoon Black pepper powder - freshly ground
3/4 Teaspoon Sea Salt or as required
A Stick of Cinnamon
1 Cup Boiled Chickpeas
1 liter and half of water
100 Grams  Rice Vermicelli
Juice of a small Lemon
1 Egg yolk

Method

In a large pan on a medium flame,  add oil when its hot add the onion and  cinnamon stick, saute till translucent, then add chicken saute till it turns from pink to white, add stock, salt,  black pepper, and  the stems and  coriander leaves (reserve a little for garnishing). Satue till the coriander releases an aroma or for about 2 minutes. Pour the stock and the chickpeas, bring it to a rolling boil.  Cover and cook for 30 minutes on medium low flame. After half an hour add the vermicelli into the soup.

Whisk into a bowl the egg yolk and pour the whisked egg yolk into the soup and  keep  stirring till the yolk is cokked and let it simmer again for  another 10 minutes (stir from time to time).
Take off flame and and let the soup rest  for another 10 minutes.

Serve the soup into the bowls, sprinkle with a few leaves of coriander and drizzle with a little of lemon juice and enjoy ....

My Notes:

I used boneless chicken hence used stock.  If you are using  chicken with bones then do add stock, add the same quantity of water.

Labels : Soup, Algeria, Chicken, Mena Cooking Club, Chorba Beïda

An InLinkz Link-up

Sparkling Apple And Watermelon Lemonade Spritzers

Cool down and get refreshed with this fresh, tangy, glass of lemonade with a twist of apple and watermelon to quench your thirst.

Ingredients

2 Cups Seedless Watermelon  ~ cut into chunks
1 Apple  ~ skinned and chopped
¼ Cup Fresh Lemon Juice
500 ML Sprite or Club soda - I used Sprite
Mint Leaves and Lime slices ~for garnish

Method
Puree watermelon and apple in  a blender until smooth. Add the lemon juice and pulse it 2 or 3 times.   Pour  this mixture  into  pitcher.  Cover and refrigerate for at least 2 hours .

When ready to serve, fill  glasses with ice cubes and 1/2 cup of the  mixture; top with sprite and garnish with lime slices and mint leaves. Get refreshed ....

Since August 20th is Lemonade Day. The event for Foodie Extravaganza {Party} for this month is Lemonade our Host is Lauren Everson . Thank you Lauren choosing such a refreshing theme.

Labels : Juices, Lemonade, Apple, Watermelon, Non-Alcoholic, Foodie Extravaganza Party

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 .


Dairy-Free Frosted Lemonade by Cookaholic Wife
Frosty Raw Strawberry Lemonade by Fearlessly Creative Mammas
Honey Mint Lemonade by Sew You Think You Can Cook
Lemony White Sangria by Hardly A Goddess
Papaya Lemonade (or cocktail!) by Caroline's Cooking
Peachy Lemonade by A Day in the Life on the Farm
Pineapple Pink Lemonade Shaved Ice by Food Lust People Love
Shikanji (Indian Lemonade) by Tara's Multicultural Table
Sparkling Apple and Watermelon Lemonade Spritzers by Sneha's Recipe
Sparkling Blue Basil Lemonade by Culinary Adventures with Camilla
Sparkling Milk Lemonade by Our Good Life

Hosting My Legume Love Affair - Edition # 98 !

I am happy to be guest hosting MLLA event for the the month of August. As far as my experience of hosting an event goes, this is the first time that I. am hosting one. The creator of the event is Susan and is being carried forward by Lisa.

I wish to thank Lisa who quickly responded to my request to host the event.

Legumes must feature as the main ingredient in your entry. It could be any kind ~ sweet, savoury, any gravy or baked dish. It has to be purely vegetarian or vegan but egg and poultry free. Please post a new recipe or you can re-post one from your archives ( it has to a fresh post), linking it to the ongoing MLLA page.   Do visit and comment on all participating blogs.

Do use the Linky tool below to link up all your entries

Look forward to all your delicious and innovative recipes.

Cheers,
Sneha




Labels : MLLA Event, Guesthosting

Egyptian Rice With Vermicelli / Ruz Bil Shaareya

Egyptian Rice With Vermicelli in Arabic, is called Ruz Bil Shaareya, this is simple yet tasty and rich, goes well with a lamb, chicken or egg dish.

Ingredients 

1/2 Cup Roasted Fine Vermicelli
1/4 Cup Olive oil
1 Cup  Rice
1 Medium Onion - finely chopped
2 Cups + 1 Cup Chicken Stock
Salt to taste
Coriander for Garnishing
1 Tablespoon Butter

Method 

Boil the rice in 2 cups of chicken stock and salt to taste. The rice should be 80% cooked. Keep aside.

In a wide pan or kadai, saute onion in oil till translucent, and then add the vermicelli and lightly fry it then add the 1 cup chicken stock and bring it to a boil then add the rice and give it a quick stir. Reduce the flame and cover and cook till rice is full done and all moisture is evaporated. Add the butter and loosen the rice. 

Remove on to platter and serve garnished with chopped coriander and any saucy dish of your choice. I served this with Egg Jalfrezi and it tasted awesome.

Labels : Rice, Vermicelli, Eygpt
Check  Egg Jalfrezi recipe here

Andhra Chicken Pulao / Kodi Pulao

This is a Spicy Andhra Chicken Pulao called Kodi Pulao. In Telgu language Kodi means Chicken. In this pulao the rice is cooked in coconut milk.  The coconut in the rice gives an awesome and delicious taste to the spicy chicken, it actually balances the spiciness.  Yum yum ... try and you will love it.

Ingredients 
400 Grams Chicken
2 Cups Basmati Rice
2 Cups Coconut milk
2 Cups Water
3 Onions  - chopped
3  Green Chillies - chopped
1 Tablespoon Ginger Garlic paste
5 cloves
2  Green Cardamom

1 Big Brown Cardamom
1 Piece Cinnamon
2 Bay leaves 

5 Peppercorns
2 Tablespoons  Oil
2 Tablespoon Ghee
4 Baby Potatoes - halved
1 Tablespoon Mint leaves

Ingredients for chicken marination

Juice of Big Lemon
1 Tablespoon Red chilly powder
1 Tablespoon Ginger Garlic paste
1/2 Teaspoon Turmeric powder
1 Teaspoon Garam masala powder
1 Tablespoon Coriander powder Salt to taste 

Method

To make the chicken

Clean and wash chicken. 

In a big bowl add chilly, turmeric, coriander and garam masala powders, salt to taste,  lemon juice, and  the chicken,  mix well,  leave it for an hour to marinate in the refrigerator. 

In a kadai heat  add 2 tablespoons of oil,  add the marinated chicken  and potato  stir fry on high flame for 2 minutes then reduce the flame, add a cup of water and cover and  cook till the chicken and potatoes are cooked.   Sprinkle the chopped mint leaves over it and keep it aside.

To make the rice

Clean, wash and drain rice, keep it aside. 

In a big thick bottomed vessel, heat  oil and  ghee together ,  add cloves, cardamoms, cinnamon, peppercorns and bay leaves.  Saute onions and green chillies, until the onions turn translucent.  Add ginger garlic paste, stir, fry till oil leaves the sides then add the rice to it stir it lightly for 2 minutes.  Add  coconut milk and 2 cups water.   Add salt, mix well, bring the water to a rolling boil, cover with a lid.  Cook on  medium low flame until the rice is 3/4 cooked.  Stirring lightly occasionally.

Remove half of the rice into a bowl.  On the  rice that is in the vessel, sprinkle 1/4 cup water then spread evenly the chicken pieces along with the gravy over the rice. Now cover the chicken  with the remaining rice which you have taken into the bowl.   Cover and it on very low flame for 15 minutes or until the rice is completely cooked. Switch off the flame and let is stand covered for at least 15 to 20 minutes.  Then  take the Chicken pulao into a serving platter,  garnish with fresh mint leaves.  Enjoy this delicious and yummy  Kodi Pulao with a raita of your choice. 

Labels : Rice, Coconut Milk, Andhra Pradesh

Paya / Trotters Ka Salan

This is a no fuss recipe ~ there is no grinding just quick and easy to make ~ and mouth watering ...

Ingredients6 Goat Trotters / Paya - cut into pieces
2 Large Onions - sliced
1.½ Tablespoons Ginger - Garlic Paste
2 Teaspoon Heaped Red Chili Powder
¼ Teaspoon Turmeric powder
1.½ Teaspoon Coriander Powder
½ Teaspoon Garam Masala powder
100 Grams Yogurt or 1/2 Cup
1 Teaspoon Sea Salt or according to taste
½ Cup Oil

For the Tempering  ~Whole Spices

2 Sticks Cinnamon
4 Green Cardamoms
1 Big Brown Cardamon
6 Cloves
10 Black Peppercorns
1 Bay Leaf

A Handful of Coriander Leaves - chopped

Method
Hair removed payas, do not buy skinned ones ~~ the flesh and taste will be lost. Wash and clean the payas. Then rub the payas with wheat flour well and wash them clean again. Keep aside.

Mix the ginger garlic paste  in 1/4 cup water and keep aside.

Mix  the chilly, turmeric and coriander powders into the  yogurt and beat it well.  

Heat oil in a pressure pan add the whole spices and onions . Fry the onions till dark golden brown , add ginger garlic paste, fry till the oil leaves the sides, then add the yogurt and 1/4 up water fry again till oil leaves the sides,  add salt and the payas, fry the payas for 5 minutes on high flame. Add 3 cups of water, close the cooker and on high flame take one whistle, then reduce the flame to low and cook for 35 to 40 minutes. Switch off the flame. Let the cooker cool then open it, if necessary adjust the gravy consistency by adding more water ( this gravy should be not watery or else the flavor and taste will the lost ).  Switch on flame and bring it to a rolling boil then add the garam masala and coriander leaves give it a quick stir.  Switch of the flame.  

Serve hot with roti, bhakri, naan or steamed rice ~~simply  delicious ...

Labels : Mutton, Paya

Goan Prawns On Sticks # #FISHFRIDAYFOODIE

Fish on stick is a most popular beach food in Goa. These are delicious and mouthwatering prawns on sticks. Made this for a party and they vanished in minutes.

Sending this to Fish Friday Foodies, theme for this month is recipes for kebabs with fish or seafood of any sort, grilled, broiled, baked, ceviche, fish/shrimp balls...you name it. As long as you put a stick in it, it's good our Host is Sue Slusser Lau, thank you for choosing this wonderful theme.

Ingredients
40 Medium Size Prawns - shelled and deveined
1 Cup Fine Semolina
1/2 Cup All Purpose Flour
Oil as required for shallow fry

For marination 
1 Teaspoon Turmeric powder
2 Teaspoons Heaped Red Chilly powder
1/2 Teaspoon Tamarind paste
1 Teaspoon Garlic paste
2 Tablespoons  Lemon juice
Salt to taste

Method

Soak the sticks in water for at least half an hour.

In a bowl , add all the ingredients for marination , mix well. Add  in the prawns, apply the paste on each prawn well  and keep it for marination, minimum 2 hours in refrigerator.

In a plate mix the semolina and all purpose flour, keep aside.

Thread about 3 prawns on a stick. Like wise thread all the prawns on sticks and keep aside.

Before frying, coat the prawns thoroughly with  semolina mix.

Heat oil in a wide non stick skillet, when oil is hot enough, add the stick prawns evenly on the skillet, do not overcrowd.
Once they are nice and brown on one side, flip and cook the other side till it changes color. Squeeze lemon juice on top before serving.  Enjoy... the stick prawns......yummmm

Labels : Fish, Prawns, Goa, Fish Friday

My Notes:
Adjust the spices according to your taste.

An InLinkz Link-up

Mangalore Buns #BREADBAKERS

This is breakfast or evening snack made in Mangalore and other coastal places of Karnataka. These are also know as Bhubhus Roti. Mangalore Buns are mildly sweet, deep fried banana pooris.  These are easy, quick to make and delicious as well. 

These buns are made with sugar, but since this month theme for bread bakers event was - Bake using Natural Sweeteners that are a healthy and tasty alternative to refined sugar. Hence,  used jaggery to make these buns. They turned out perfect and delicious.

Our host for this month is Mayuri's Jikoni http://mayurisjikoni.blogspot.com/,  thank you Mayuri for hosting this month's event.

Ingredients

2 Cups All Purpose flour
2 Over ripe Banana
1/2 Cup Yogurt
1/3 Cup  Jaggery - grated
1/2 Teaspoon Cumin seeds - lightly roasted & crushed 

1/2 Teaspoon Baking powder
Salt to taste
Flour for dusting
Oil for frying

Method:
Take the banana and jaggery  in mixing bowl and  using a whisk mash it well till the jaggery melts and the banana forms a smooth puree.   Then add the cumin seeds, salt and yogurt and whisk again till incorporated.  Now add Flour little by little at a time to make soft dough. Dough will be s sticky, just oil the hands and from it into a ball, the dough will be still sticky,  that's ok.  Let it rest for 4 to 6 hours. I keep it overnight in the refrigerator. 

Next day take the dough out from the refrigerator and you will see that the dough is soft and not so sticky.  Now add the baking powder and knead the dough once again well.  Make lemon sized balls and roll into  pooris on dusted surface, ( do not make it very thin.)   it  should be slightly thick.

Heat the oil on medium low flame and deep fry the pooris .
When you put pooris into oil gently press the pooris  with a slotted spoon and keep in the oil for few seconds, the pooris will puff.  Deep fry on both the sides till golden brown and take it out.

Enjoy these with Coriander Garlic Coconut Chutney  and a cup of hot tea . 

As you can see a big one is the last piece of dough remaining.

Labels : Breads, Banana, Karnataka, Bread Bakers

Click here Coriander Garlic Coconut Chutney recipe

Breads with Natural Sweeteners

• Autumn Harvest Bread with Grapes by The Bread She Bakes
• Banana Honey Crumble Bread by The Schizo Chef
• Banana Yeast Bread by Passion Kneaded
• Blackberry Honey Bread by Kidsandchic
• Cheddar Honey Flowers by Ambrosia
• Date and Chai Muffins by Mayuri's Jikoni
• Date Sweetened Banana Bread by Herbivore Cucina
• Eggless Banana Bread with Cranberries and Coconut Sugar by Sizzling Tastebuds
• Egg Free Carrot Coconut Bread by Gayathri's Cook Spot
• Eggless Wholewheat Maple Banana Oat Muffins by Spill the Spices
• Einkorn Drop Biscuits with Peaches by The Wimpy Vegetarian
• English Granary Style No Knead Bread by Karen's Kitchen Stories
• Healthy Banana Bread by From Gate to Plate
• Honey Almond Banana Muffins by Bakingyummies
• Honey Cider Quick Loaf by Food Lust People Love
• Honey Cornbread by Magnolia Days
• Honey Oat Pain de Mie by Hostess At Heart
• Honey Pineapple Pull-Apart Rolls by Cindy's Recipes and Writings
• Honey Rolls by La cocina de Aisha
• Jackfruit Semolina Muffins by My Cooking Journey
• Mangalore Buns by Sneha's Recipe
• Maple Bacon Cheddar & Pickle Pull-Apart Bread by A Shaggy Dough Story
• Maple Pecan Scones by Cook's Hideout
• Maple Oatmeal Bread by A Baker's House
• Natural Banana & Blueberry Bread by Baking in Pyjamas
• Pain au Levian avec Banane by What Smells So Good?
• Tangerine Honey White Bread by A Day in the Life on the Farm

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Egg Jalfrezi

Egg Jalfrezi is a unique, delicious and quick to make. Its different and taste great.

Ingredients
4 hard boiled eggs
1 Green Capsicum - cut in cubes
1 Onion  - cut in cubes
1/2 Cup Tomato ketchup
1/2 Cup Tomato Chilly Sauce
1 Teaspoon All Meal Sauce - optional
2 Tablespoon Chilly Sauce
1/2 Red Chilly Flakes
1/2 Cumin Powder
1 Teaspoon Ginger Garlic paste
1/2 Cup Water
2 Tablespoons Oil

Method

Heat oil in a pan , add ginger garlic paste saute for a minute add the onion and saute till light pink, add the capsicum and all the ketchup, tomato chilly sauce, chilly sauce, all meal sauce, salt to taste, chilly flakes, cumin powder and water, stir well and cook for till it comes to a rolling boil, add the egg and stir fry for 2 minutes.

The egg jalfrezi is ready to serve garnish with chopped coriander and enjoy with Egyptian Rice With Vermicelli.

Labels : Egg, Chicken

Medhu Vada - Savory Lentil Doughnut

Medhu Vada or savory lentil doughnut, is a South Indian snack, it's also a famous Mumbai street food which is mainly had for breakfast.  These are crisp vadas from outside and soft from inside.  Serve these with sambhar or chutney.    Try them and enjoy.

Ingredients
1 Cup Urad dal / White Lentils
½ Teaspoon Cumin seeds - lightly crushed with your hands
1 Green chily -  chopped
1 Tablespoon Rice Flour
A sprig of Curry Leaves - finely chopped
1/2 Teaspoon Baking powder
Salt as required
Oil for deep frying

Method

Wash and rinse the urad dal in water for a couple of times.  Soak them in enough water overnight or for at least 5 hours.

After that drain well and take 2 curry spoons of lentils in a  small  grinder jar  and grind them to fine paste with a  tablespoon of water.  Switch off the grinder  after a  minute or two and scrape the sides of the jar with a spatula and grind again in intervals scraping and stirring the batter a few times till it is ground to a fine past.  When the batter is  smooth, fluffy and soft, stop grinding, take it out in a big bowl .

In the same way grind the remaining lentils to a smooth, fluffy and soft paste.

When all the lentils are ground to a smooth paste add the rice flour and whisk it well so that there are no lumps and it turns light.  Cover this bowl with a lid or cling film and keep it the refrigerator for an hour  at least.

After an hour heat oil in a kadai or pan for deep frying the vadas.
Take the batter out from the refrigerator and add the  cumin seeds, green chilies, curry leaves, baking soda and salt to it and again mix it well it turns smooth and fluffy.

Take water in a small bowl.  Wet your hands a little and take a little batter shape  into a the medu vada (  doughtnut) press finger into center of  it create a hole.   Fry them in medium hot oil till evenly golden and crisp.

Drain vadas on paper napkins and serve the  medu vada hot with coriander garlic coconut chutney or sambhar.  Enjoy ...

Coriander Garlic Coconut Chutney

Ingredients

1/2 Cup Packed Fresh Coconut - grated
A Handful of Coriander Leaves with stems - chopped
3 Green Chillies - chopped
3 Cloves Garlic - chopped
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Sugar
1 Tablespoon Lime Juice

Salt to taste

Method

Grind all the above ingredients to fine paste with a tablespoon of water if required.  Chutney is ready.

Sending this to Foodie Extravaganza Party- Host Lauren Mitchell, thank you dear for hosting this event.

My Notes :
Do not add more water while grinding or else you will not be able to make the vadas easily.  The batter will be watery and the vadas will not be able hold shape.

Do skip adding the rice flour and baking powder, because this makes the medu vada crisp from outside and soft inside.


Labels : Lentils, Breakfast, South Indian, Foodie Extravaganza Party

July has arrived and that means it's time for another #FoodieExtravaganza! Each month we take turns hosting and selecting a foodie holiday associated with that month. Somehow in all the planning July was overlooked so in a mad dash in the second half of June, Lauren of From Gate to Plate told us to celebrate the doughnut. If anyone is keeping score, National Doughnut Day is actually the first Friday in June, but none of us are complaining to be celebrating one of America's favorite breakfast treats today. July is National Culinary Arts month so let's just go with that. Also in July: Fried Chicken Day (today, the 6th), Blueberry Muffin Day (the 11th), and Junk Food Day (the 21st). 

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

Gluten-Free Matcha Doughnuts – Three Ways! by Culinary Adventures with Camilla

Raspberry Cookies n Cream Baked Doughnuts by Baking in Pyjamas

Lemon Poppy Seed Donuts by Making Miracles

Chocolate Snickerdoodle Doughnuts by Sew You Think You Can Cook

Baked S’mores Doughnuts by Tara’s Multicultural Table

Strawberry Shortcake Donut Tarts by Fearlessly Creative Mammas

Breakfast Donut Burger by From Gate to Plate

Cake Mix Donuts by I’m Hungry

Doughnut Trifle by A Day in the Life on the Farm

Watermelon Doughnuts by The Freshman Cook

Baked Cherry Lemon Donuts by Caroline’s Cooking

Orange Glace Donuts by Basic N Delicious

Medhu Vada – Savory Lentil Doughnut by Sneha’s Recipe

Pan Fried Seer Fish in Recheado Masala #FISHFRIDAYFOODIE

Recheado Masala is spicy, tangy, masala paste of Goa. I love this spicy, tangy masala paste. This paste is mostly used to make fish preparations. It has a lot of vinegar so there is no need to add any extra sourness while making any preparation. You can fry any fish in this paste.

Now many of you will wonder why is that I always use Seer Fish. Since this has no thorn just one center bone, this is preferred by us. Its a tasty, fleshy and juicy fish.

Ingredients
4 Thick Slices Seer fish
4 Tablespoons Heaped Recheado Masala Homemade
Salt to Taste
1/3 Cup Rice Flour for coating
4 Tablespoons Oil for Frying or as required

For Garnishing
Onion Slices
Lemon Slices

Method
Wash and pat dry the fish with a paper towel. Apply salt and masala to the fish well and keep in the refrigerator for atleast 30 minutes to marinate.

Spread the rice flour on to a plate. Coat each slice of fish with flour. Keep aside.

Heat a pan with oil , place the slices of fish. Fry on low flame till one sides is done. Then flip and fry till the done.

Enjoy this fish with onions and lemon slices.

Sending this to Fish Friday Foodie - Host of the month's event is April Tuell - theme Pan or Deep Fried Fish . Thank you April for hosting this event.

Labels:  Fish, Recheado Masala, Goa, Fish Friday

An InLinkz Link-up

Recheado Masala - Homemade

Recheado means stuffed in Portuguese. Recheado Masala is spicy, tangy and a traditional Goan recipe.
Recheado masala is a red paste which is used to make fish preparation.

I made this paste and stored it in the freezer for further use. You can also use this paste to grill baby potatoes or any other veggies.

Ingredients

20 Kashmiri Chillies
20 Cloves Garlic
8 Cloves
1 Teaspoon Turmeric
1/2 Heaped Teaspoon Cumin seeds
1/2 Heaped Teaspoon Mustard seeds
20 Black Peppercorns
2 Tablespoons Tamarind paste
2 Inch Piece of Ginger
A Pinch of Sugar
A Pinch of Methi
1 Stick cinnamon
1/2 Teaspoon Sea Salt
1/2 Cup Vinegar

Method

Grind all the above using vinegar, the recheado paste is bright red.

This will stay good in the freezer for months.

Labels:  Goa, Masalas, Recheado

Cherry Ricotta Muffins #BreadBakers

This post was just lying in drafts for more than a year,  had forgotten about it, till the theme was decided for this month's event.  These were made for one of my friend's son birthday party and all the guest loved these muffins.  They loved the cherry , it gives a unique taste to the  muffins. I made three batches of these muffins.

Sending these to Bread Bakers event- theme - stone fruit , Host blog: The Schizo Chef http://www.theschizochef.com/, thank you dear for hosting this event.

Recipe Source- Joy of Baking

Makes 12  muffins 

Ingredients
1 Cup Ricotta cheese
2  Eggs
1 Cup Buttermilk
1 Teaspoon Vanilla essence
1 Tablespoon Lemon juice
4 Tablespoons Butter -  melted and cooled
2 Cups All Purpose flour
3/4 Cup Sugar
1.1/2 Teaspoons Baking powder
1/8 Teaspoon Baking soda
1/2 Teaspoon Salt - Since I used salted butter did  not add
1 Tablespoon Lemon zest
1.1/2 Cup Fresh Cherries -  pitted and sliced

Method

Melt the butter in a pan and keep aside to cool.
In a bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition. Add the buttermilk, vanilla essence, lemon juice and  melted butter, mixing well.  Keep aside.

In another bowl, whisk together the flour, sugar, baking powder, baking soda, salt and lemon zest. Add the ricotta mixture to the flour. Mix it just until combined and then fold in the chopped cherries. Do not over mix this mixture or use the electric whisk,  else the muffins will be tough when baked.

Divide the batter in the muffin cups using  an ice cream scoop.

Place in the oven and bake in a preheat oven at 180 degrees for about 18 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool.

Labels : Cakes, Bread Bakers, Cherry, Ricotta

Let's take a look at the other baker's..

• Apricot and Cherry Focaccia by Herbivore Cucina
• Apricot & Pistachio Buns by Baking Sense
• Apricot & Stilton Soda Bread by Baking in Pyjamas
• Apricot Bread by A Day in the Life on the Farm
• Apricot Cranberry Walnut Quick Bread by Spill the Spices
• Apricot Kolaches by Food Lust People Love
• Apricot Oat Casserole Bread with Sweet Vanilla Glaze by A Salad For All Seasons
• Big Batch Bran Muffins by What Smells So Good?
• Brown Sugar and Plum Pull-Apart Bread by The Wimpy Vegetarian
• Cherry Bread with Streusel Topping by Hezzi-D's Books and Cooks
• Cherry Ricotta Muffins by Sneha's Recipe
• Cinnamon Swirl Peach Bread by Kylee Cooks
• Dried Apricot Bread with Walnuts by The Bread She Bakes
• Eggless Mango Cardamom Walnut Quick Bread by Sizzling Tastebuds
• Eggless Mini Mango Bread by Sara's Tasty Buds
• Mango and Passionfruit Yeast Bread by Mayuri's Jikoni
• Mango Challah by Passion Kneaded
• Mango Jam Rolls with Cremé, Fresh Mangoes and Jam Filling by G'Gina's Kitchenette
• Mango Pull Apart Bread by Gayathri's Cook Spot
• Nectarine-Blueberry Muffins by A Baker's House
• Peach & Nutmeg Sweet Focaccia by The Schizo Chef
• Peach Yogurt Muffins by Magnolia Days
• Plum & Pecan Bread by I Camp in my Kitchen
• Scones with Apricot, Ginger and Brie by Palatable Pastime
• Semolina Bread with Apricots and Sage by Karen's Kitchen Stories
• Spicy Peach Oatmeal Bread by Cindy's Recipes and Writings
• Whole Wheat Nectarine Bread by A Shaggy Dough Story
• Wholewheat Sweet Rolls with Mango Filling by Cook's Hideout

Here’s the html for the logo:

Here’s the html for the wording: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this 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.