Sneha's Recipe

Cherry Bundt With Homemade Maraschino Cherries#BundtBakers

In: Bundt Bakers, Bundts, Cherries

At last it's time to bake a Cherry Cake using my very own Homemade Maraschino Cherries! I made these in June 2019 and refrigerate them.

Ingredients
½ Cup Packed Homemade Maraschino Cherries
1½ Cups All Purpose Flour

½ Teaspoon Baking Soda
1 Teaspoon Baking Powder
115 Grams Salted Butter
1 Cups Caster Sugar
2 Large Eggs - separated
1/3 Cup Cherry Syrup
1/3 Cup Sour Cream

Two drops Pink Color

½ Teaspoon Vanilla Essence
2 Tablespoons All Purpose Flour

Method
Butter a bundt pan well and keep aside.
For the Cherries

Drain 1 cup of pitted and de-stemmed maraschino cherries from their syrup ( one jar of homemade) and set aside, reserving the syrup for use in this recipe. Letting them sit draining on the counter in a strainer. Use a few paper towels and pat the cherries somewhat dry, so that they are not dripping in syrup. Finely chop the cherries.
Sprinkle the fine-chopped cherries with 2 Tablespoons all purpose flour and stir with a fork to incorporate.

For the Cake Batter
In a bowl, beat the egg whites until light, fluffy and forms soft peaks.

In a another bowl cream the butter, sugar, till light and creamy, add the egg yolks one at a time and continue to beat till incorporated . Add the essence and mix well, now add the sour cream and continue to beat till incorporated. Add the flour and cherry syrup little at a time and on low speed continue to beat till the flour and syrup is incorporated. Now fold in the egg whites with a spatula a little at a time till no white specks are seen and the egg whites are well mixed.

Divide this batter into three parts.
In one part add pink color and the cherries, fold it in well with a spatula till the color is evenly mixed in the batter.

In the prepared bundt pan first add one part of the white batter at the bottom and level it with a spatuala. Now spread the cherries pink batter and spread it evenly.

Pour the remaining white batter and spread it evenly.

Tap the pan on the work surface lightly and bake it in a preheated oven at 180°C, for 30 to 35 minutes or until toothpick test inserted in center shows clean.

Cool it completely and then un mold.

Enjoy.. this so soft and spongy!! My hubby is pestering me to make this again.

Labels : Cherries, Homemade, Bundts, Bundt Bakers , Maraschino
Bundt Bakers March 2020:

Cherry Bundt Cakes
Banana Split Bundt Cake from Food Lust People Love
Black Forest Bundt Cake from Making Miracles
Cherry Bourbon Bundt from Sweet Sensations
Cherry Cake With Homemade Maraschino Cherries from Sneha's Recipe
Cherry Chocolate Chip Cake from Palatable Pastime
Cherry Jelly and White Chocolate Bundt Cake from Patyco Candybar

#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.

4 comments

Homemade Maraschino Cherries

In: Cherries, Healthy, Homemade

These have such a delicious taste and flavor any day 100 times better than the tinned stuff you get in the market. Here the tinned Maraschino Cherries are so expensive. The homemade ones are so cheaper and preservative free. You can just pop them into your mouth and relish them, they so..ooo.. good.

Ingredients

Day One

500 Grams Maraschino Cherries
1 Liter Water
1 Teaspoon Sea Salt

Method

Half the cherries I, pitted & half I kept with the stems.
Boil a liter of water with a heaped teaspoon of sea salt when it comes to a boil. Switch off the flame and let the water come to room temperature. Now add the pitted and stem cherries and cover the pan with a tight fitting lid immediately and let them sit in the salt water overnight.
Day Two
Ingredients

175 Ml Water
2½ Cups Heaped Granulated Sugar
A Juice of Small Lemon

½ Teaspoon Almond or Mixed Fruit Essence

Method

Make a simple syrup with water, sugar. When the water come to a rolling boil, add juice of one fresh lemon and continue to boil this till the sugar melts, keep stirring it so that the sugar does not burn at the bottom. When the sugar melts. Switch of the flame and let it cool completely. Add the essence and give it a quick stir.

Strain the syrup.

As the syrup is cooling drain the salted brine cherries, throw away the salt water and and wash them in fresh water once. Let them dry a little . Then store the cherries in the simple syrup in a sterilized bottle and refrigerate them until you want to use.

The Homemade Maraschino Cherries are ready to use.

I loved these cherries and would pop one or two very often.

Labels : Cherries, Homemade, Preservatives free, Healthy

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Pressure Cooker Carrot And Drumstick Sambar#MultiCookerMonday

In: Carrot, Dal, Drumstick

This is quick one pot pressure cooker sambar, so quick an easy to prepare. Just add all the ingredients and take 2 whistles on high flame and your sambar is ready.

Thanks to Multi Cooker Monday where we can cook and post in all our small appliances, where other wise are hardly used.

Ingredients
½  Cup Tur Dal
1 Large  Carrot - cut int sticks
1 Tomato – cut into four pieces
4 Drumsticks - cleaned and cut into long pieces
1 Green Chilly
2 Teaspoons Instant Sambar Masala Powder- Homemade
1 Teaspoon Red Chilly Powder
1 Teaspoon Heaped Coriander Powder
½ Teaspoon Turmeric Powder
1 Small Lemon Size Ball Tamarind
Salt to taste
1 Teaspoon Jaggery
A Sprig Curry Leaves
For the Tadka
2 Tablespoons Oil
1 Teaspoon Mustard Seeds
1 Teaspoon Urad dal
1 Teaspoon Cumin Seeds ¼ Teaspoon  Asafoetida
A Sprig Curry Leaves

Method

Wash and soak the tur dal for atleast an hour.
Soak the tamarind in ½ cup warm water.

In a pressure pan , add tur dal, drumsticks, carrot, tomatoes whole green chilly, all the given spices, jaggery, salt to taste . Add water to the level of the veggies , give it a good mix . Place this on high flame bring the water to a boil, when it come to boil cover with the lid and pressure cook for 2 whistles on high flame. Turn off the heat and let the steam settle by itself. Open the cooker and set aside.

Add the tamarind juice and enough water, to make a gravy consistency and bring this to a boil. Let this simmer for at least 5 to 7 minutes on low.

In a small takda pan, heat oil, add mustard, urad dal, cumin seeds , curry leaves and asafoetida and let them sizzle. Add this tadak to the dal and mix well.

Serve with rice or idli.

Enjoy!!
Lables: Sambar, Pressure Cooker, South Indian, Dal, Carrot, Drumstick, Instant Sambar Masala Powder, Vegetables, Vegetarian, Multicooker Monday, Vegan, Gluten free, No Onion No Garlic
Multicooker Monday - March 2020 Recipes
Recipes for Instant Pots, Slow Cookers, Sous Vide and More!

Pressure Cooker & Instant Pot Recipes:
Instant Pot Carolina-Style Pulled Pork from Karen's Kitchen Stories
Instant Pot Orange Chicken from Making Miracles
Pressure Cooker Carrot And Drumstick Sambar from Sneha's Recipe
Thai Green Curry Mussels (Instant Pot) from Palatable Pastime

Slow Cooker Recipes:
Maple & Honey Butter Crockpot Sweet Potatoes from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Slow Cooker Chicken Fajitas from A Day in the Life on the Farm

Sous Vide Recipes:
Sous Vide Bone-in Leg of Lamb from Food Lust People Love
Sous Vide Chicken from Sid's Sea Palm Cooking

Tell your friends about #MulticookerMonday! We post each month on the third Monday with trusted recipes for your favorite small appliances!

6 comments

Mexican Vegetarian Burrito Bowl#Improv

In: Black Eyed Peas, Burrito Bowl, Guacamole

Mexican Burritos bowls are mainly made with rice, beans, different types of sauces/dips, sour cream and lettuce. Although a burrito bowl sounds elaborate, but it's not so time consuming.

My hubby loved this burrito bowl very much it was just restaurant style, finger licking. It's packed with flavors and an explosion of taste in the mouth as soon as to spoon in, a tangy, a bit of sour, spicy, juicy, cheesy and super tasty, delicious burrito bowl.

The Guacamole is a twist of taste, a tex mex cuisine, Indo Mexican. I have used a typical Indian spice with avocado and it takes this to a different level. I would say spicy and finger licking Guacamole.

So let's start with our delicious meal Mexican Vegetarian Burrito Bowl...

Serves 3 - 4
Ingredients

For Lemony Minty Rice
2 Cups Rice - washed and boiled
1/4 Cup Packed Mint leaves - torn into pieces
1 Tablespoon Lemon juice
Salt to taste

For Guacamole - Indo Mexican Style

Makes One Cup
2 Hass Avocados
1 Small White Onion - chopped
2 Green chillies - chopped
1 Teaspoon Grated Ginger
2 Big Cloves Garlic - grated
1/4 Cup Packed Fresh Green Coriander leaves - chopped
1- 2 Tablespoons Extra Virgin Olive Oil
A Juice of One Small Lemon
1/4 Teaspoon Black pepper powder
1/4 Teaspoon Sea Salt or to taste

Roasted Tomato Salsa Sauce - Vegan & Gluten Free

Onion And Bell Pepper Mix

1/2 Cup Chopped Onions
1/2 Cup Green Bell pepper or Coloured Bell peppers
1/2 Teaspoon Black pepper powder
1/4 Teaspoon Salt or to taste
1 Tablespoon Olive Oil

Other Ingredients

1 Cup Boiled Red Kidney Beans

1 Cup Boiled Black Eyed Peas

1/2 Cup Boiled Corn Kernels
1/2 Cup Chopped Romaine Lettuce Leaves
1 Cup Sour Cream
1 Cup Shredded Cheddar Cheese

Method

Wash and soak 1/2 cup each of dried red kidney beans and black eyed beans separately for 4 hours.

Then pressure cook the red kidney beans with 1/2 teaspoon of salt and 2 cups of water for one whistle on high flame then reduce to flame to low and keep it for 10 minutes. The red kidney bean are boiled to perfection. When the cooker cools down drain the liquid since we require only the red kidney beans. Keep this aside in a bowl.

In the same cooker place the black eyed peas and a cup of water with 1/4 teaspoon salt and take one whistle on high flame. Cool the cooker, drain the liquid since we require only the black eyed peas. Keep this aside in a bowl. This too is ready.

In the same cooker place the corn and a cup of water with 1/4 teaspoon salt and take one whistle on high flame. Cool the cooker and remove the corn. Take out the corn kernels and and keep it aside. This too is ready.

For Lemony Minty Rice

Wash and soak the rice then boil it till done. Drain all the excess water / starch. Add the torn mint leaves and lemon juice in it and give it a good mix. Keep this covered.

Let's prepare Guacamole - Indo Mexican Style

In a blender jar take all the given ingredients with a tablespoon of extra virgin olive oil and blend it to a smooth paste. Remove this in a serving bowl and drizzle the remaining tablespoon of extra virgin olive oil on it so that it doesn't change the color - it remains green. Guacamole is ready.

For the Onion Bell Pepper Mix

Heat oil in a pan and saute chopped onions and bell pepper until soft. Add black pepper and salt to taste in it and turn the flame off. So here you have your fried Onion and bell pepper mix ready.

Keep two bowls ready. Since we are two I made two bowls only for lunch, the remaining we will have it for dinner.
Now all our ingredients are ready. Let's arrange these on the table.
For our Burrito bowl
1 Cup Boiled Red Kidney Beans
1 Cup Boiled Black Eyed Peas
1/2 Cup Boiled Corn Kernels
1/2 Cup Chopped Lettuce Leaves
1/2 Cup Chopped Onions
1 Cup Sour Cream,
1 Cup Shredded Cheddar Cheese
Guacamole - Indo Mexican Style
Roasted Tomato Salsa Sauce
Lemony Minty Rice
Onion And Bell Pepper Mix

In a serving bowl, spread the rice ( according to your requirement)

Top it with boiled black eyed beans & red kidney beans

Now the Onion and Pepper mixture

Shredded cheddar cheese and

3 Tablespoons Roasted Tomato Salsa Sauce

3 Tablespoons Guacamole - Indo Mexican Style

3 Tablespoons Sour Cream

Shredded Romaine lettuce

Boiled Corn kernels

Garnish this layer with some more shredded cheese

And here we are ready our Burrito bowl, just dig your spoon into the bowl and enjoy this satiating meal burrito bowl, full of flavors and nutrients.

Lables : Mexican, Burrito Bowl, One Dish Meal, Main course, Guacamole, Roasted Tomato Salsa Sauce, Lemony Minty Rice, Sour Cream, Sweet Corn, Red Kidney Beans, Black Eyed Peas, Vegetarian, Improv Cooking Challenge

March Improv Cooking Challenge

Beans and Rice

- Chicken Burrito Bowls by Cookaholic Wife
- Southern Style Red Beans and Brown Rice by Pandemonium Noshery
- Taco Rice by Making Miracles
- Southwest Chicken and Rice Soup by Palatable Pastime
- Rajma Chawal (Indian Style Bean Curry with Steamed Rice) by Sizzling Tastebuds
- Greek Cauliflower Rice and Chickpeas by Kate’s Recipe Box
- Menestra de Porotos by A Day in the Life on the Farm
- Mexican Vegetarian Burrito Bowl by Sneha's Recipe

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No Oil Or Butter Fijian Coconut Bread#Eattheworld

In: Baked, Bread, Breads

This was really easy, one bowl bread, which turned out so moist and flavorful. What really surprised me that this recipe had no oil or butter in it. Although I was tempted to add a tablespoon or two of oil, but refrained from doing so since I wanted to taste and see how this turns out. Halved the recipe and tweaked it a little.

This recipe is a keeper, if you love coconut. I loved it.

Recipe Source Travel by Stove

Measurement is a 200Ml Cup
Ingredients

1 ½ Cups All Purpose Flour
½ Cup Caster Sugar
½ Tablespoon Baking powder
2 Eggs
½ Teaspoon Vanilla Essence
1 Cup Coconut Milk
½ Cup Grated Fresh Coconut
Method

Preheat the oven to 180°C. Grease and flour a loaf pan.

Let's first toast the grated coconut in a dry pan until light golden.

Sieve the flour together with the baking powder, salt and sugar. Mix in the toasted coconut.

In a separate bowl, beat the eggs, coconut milk, essence with a hand whisk, until just frothy.

Add in the dry ingredients and mix till well combined.

This is a thick batter, so do not get tempted to add more liquid.

Pour into a greased and floured loaf pan and bake for 45 to 50 minutes ( it took exactly 48 minutes in my oven)

or until the top is golden and a toothpick inserted in the center comes out clean.

Perfectly baked.

It's a dense bread, but taste good, especially when warm.

This will keep good in the refrigerator for a week, just cling wrap it. Whenever needed slice, toast and enjoy.

My husband does not like coconut, had a slice when it was just baked.

So the rest of the I, enjoyed it, one day I even had it with Lotus spread and it tasted great.

This bread is filling for breakfast, have two thick toasted slices and you're full.

Labels: Coconut, Fiji, Bread, No Oil Or Butter, Baked, Eat the World, Breakfast, Healthy, Preservatives free, Coconut Milk, Breads
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