Pineapple n Cottage Cheese Cake(eggless)

As you might have noticed i  am not active for the past few weeks on my blog due to my health reasons. Hopefully, will be more active from next month. Its time for Potluck Party Cyber Style. i got this opportunity to make this wonderful yet very different cake. If you ask me, i would never have thought of this combination. Cottage Cheese and Pineapple in a cake, unique isn't it. Thanks to Rachana Shah for this wonderful recipe. I made few changes to the recipe. I added store bought pineapple preserve and did not make it at home. Also used wholewheat flour instead of all purpose flour.
Click here for original recipe.
So lets check the recipe.... Happy cooking...

Ingredients:

Cottage Cheese(Paneer) - 3/4 cup
Wholewheat flour - 3/4 cup
Granulated sugar - 3/4 cup
Butter - 60 gms(unsalted)
Baking powder - 1 1/2 tsp
Baking soda - 1/2 tsp
Preserved pineapple - 3/4 cup
Pineapple essence - 1/2 tsp
Pineapple syrup - 2 tbsp
Milk - 1/2 cup
Vinegar - 1/2 tsp

Method:

Preheat the oven at 180 degree Celsius.

Sieve wholewheat flour, baking powder and baking soda in a bowl. 

Beat butter till creamy and add grated paneer to this and beat till smooth. Now add sugar and beat till fluffy.

Now add sugar and beat till fluffy.Add milk, vinegar and pineapple essence. Mix well.  Now add the flour mixture with a spoon and mix well. Do not over mix the mixture. 

Now add pineapple syrup and preserved pineapple pieces and give it a final mix.

Line a 8" cake tin (round or square). Arrange few pineapple slices in the tin and pour the batter in the tin.

Bake for 40 minutes. Check with a toothpick. If it comes out clean, the cake is done. Allow the cake to cool down and serve.

Sieve wholewheat flour, baking powder and baking soda in a bowl. Beat butter till creamy and add grated paneer to this and beat till smooth. Now add sugar and beat till fluffy.Add milk, vinegar and pineapple essence. Mix well.  Now add the flour mixture with a spoon and mix well. Do not over mix the mixture. Now add pineapple syrup and preserved pineapple pieces and give it a final mix. Line a 8" cake tin (round or square). Arrange few pineapple slices in the tin and pour the batter in the tin. Bake for 40 minutes. Check with a toothpick. If it comes out clean, the cake is done. Allow the cake to cool down and serve.

 PCPS...

Minty Melon Cooler

Summer has slowly started to set in here in Pune. One of the best things that happen in summer are watermelons. I love them. Not only they are low calorie, they fill you up and quench the thirst. I make sure that i indulge in melons throughout summer. They help you cool down the summer heat. Despite being mainly water and sugar, watermelons are actually a very good source of vitamin C, (which provides protection against immune system deficiencies) and vitamin A (which promotes good eyesight). Since they have high content of water, they make refreshing drink. Now to make it more refreshing i added few mint leaves. Mint like melon not only cools body but also a very good cleanser for blood. So here is the recipe, simple n easy... Happy cooking...

Ingredients:

Watermelon - 1/2 medium sized

Fresh mint leaves - 6 - 8

Black salt - 1/2 tsp

Sugar (optional) - 2 tbsp heaped

Method:

Peel and slice watermelon into medium sized chunks. Place the chunks along with mint leaves in a blender and blend it into fine juice. 

Sieve the juice for a fine texture. Add black salt and sugar, mix well. Serve immediately, if you wish, you can serve chilled. I prefer at room temperature. 

Peel and slice watermelon into medium sized chunks. Place the chunks along with mint leaves in a blender and blend it into fine juice. Sieve the juice for a fine texture. Add black salt and sugar, mix well. Serve immediately, if you wish, you can serve chilled. I prefer at room temperature. 

Recipe is off to PCPS...