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...

Corn N Spinach soup

Its PPCS time again. I know I'm little late but due to bad internet connection, was not able to post it on 28th. But as they say better late than never. This month I got to make Corn N Spinach soup by Nayana. Must say im really thankful to her as I thoroughly enjoyed it(even my little one). In Pune, the climate has been really cool throughout this month. So really enjoyed this simple yet healthy soup. Here's the recipe.... Hope you enjoy it... Happy cooking...

Ingredients :

Sweet corn kernels - 1 cup
Fresh Spinach leaves - 1/2 cup(finely chopped)
Onion - 1
Corn flour - 1 tbsp
Oil - 1 tbsp
Water - 3 cups + 1/4 cup
Salt to taste
Black pepper powder to taste


Method :

Heat oil in a thick bottom vessel and saute onion till translucent. Now add chopped spinach leaves and cook for another 2 - 3 minutes.

Now add the corn and 3 cups water and bring it to boil. 

Mix cornflour in 1/4 cup water and pour it in the boiling soup.
Stir continuously for 2 minutes. The soup will become thick. Season the soup with salt and pepper.

Boil fresh corn till tender and keep aside. Wash the spinach leaves thoroughly and chop them.
Heat oil in a thick bottom vessel and saute onion till translucent. Now add chopped spinach leaves and cook for another 2 - 3 minutes.
Now add the corn and 3 cups water and bring it to boil. 
Mix cornflour in 1/4 cup water and pour it in the boiling soup.
Stir continuously for 2 minutes. The soup will become thick. Season the soup with salt and pepper.

Note : You can adjust the thickness of the soup by adjusting the cornflour used.

Paneer Mushroom Masala

Its my first post this year and first for PPCS in 2014. I made this for a family dinner of ours with friends. It was a great hit. It is simple yet different. There are a lot of healthy recipes coming this year... So hopefully I will be writing more posts soon... till then Happy cooking and lets take a look at the recipe.

Ingredients:

Paneer - 200 gms
Capsicum - 1
Mushroom - 8 - 10
Tomatoes - 2
Onion - 1
Coconut - 50 gms
Turmeric powder - 1 tsp
Chili powder - 1 tsp
Kasuri Methi - 1 tsp
Garam Masala - 1 tsp
Salt to taste
Oil - 2 tbsp
Coriander leaves for garnish

Method:

Heat a kadhai and add oil. Now saute chopped capsicum, paneer and mushroom separately and keep aside. 

Grind tomatoes, onion and coconut to a fine paste.

Now heat the remaining oil in kadhai. Add the ground paste and let it gently simmer for about 5-8 minutes. 

Now add all the dry masalas and mix well. Let it cook for about a couple of minutes. 

Now add all the sauteed capsicum, paneer and mushroom. Cook for about a minute. Garnish with coriander leaves and serve hot with roti or rice. 

Heat a kadhai and add oil. Now saute chopped capsicum, paneer and mushroom separately and keep aside. Grind tomatoes, onion and coconut to a fine paste. Now heat the remaining oil in kadhai. Add the ground paste and let it gently simmer for about 5-8 minutes. Now add all the dry masalas and mix well. Let it cook for about a couple of minutes. Now add all the sauteed capsicum, paneer and mushroom. Cook for about a minute. Garnish with coriander leaves and serve hot with roti or rice. 

Schezwan Potatoes

It is 28th and time for Potluck Party Cyber Style. I must say that I enjoyed making this month's dish that I made it twice in a week. Thanks Jagruti , I thoroughly enjoyed making Schezwan Potatoes. For this month, I made Potato Stuffed Green Chillies | Aloo Mirapakaya Bhajji on the 10th.



















So here is the recipe for Schezwan Potatoes... Happy cooking...

Ingredients:

Baby potatoes - 500 gms
Mixed vegetables - 300 gms( I used cabbage, capsicum, spring onions)
Ginger-garlic paste - 1 tsp
Semolina - 2 tbsp
Schezwan sauce - 4 tbsp
Soya sauce - 1 tbsp
Sweet Chilli sauce - 2 tbsp
Black pepper power - to taste
salt to taste
Oil - 4 tbsp

Method:

Wash potatoes and boil them in salted water till just done. They should hold their shape. ( if potatoes are big cut into half ). Transfer them into a bowl and peel the skin.

Now coat the potatoes with 2 tbsp oil and semolina. Place them in a baking tray and roast them for 40 minutes, until they are light brown. 

Now in a pan add remaining oil. Once hot add ginger garlic paste.

Saute for a minute, add vegetables. Stir fry on a high heat.

Now add all the sauces and mix well.

Now add roasted potatoes, salt and pepper if required. Coat all the potatoes gently in the sauces for a minute. 

Turn the heat off. Garnish with chopped spring onion.

Preheat the oven at 220 C for 10 minutes.
Wash potatoes and boil them in salted water till just done. They should hold their shape. ( if potatoes are big cut into half ). Transfer them into a bowl and peel the skin. Now coat the potatoes with 2 tbsp oil and semolina. Place them in a baking tray and roast them for 40 minutes, until they are light brown. 
Now in a pan add remaining oil. Once hot add ginger garlic paste. Saute for a minute, add vegetables. Stir fry on a high heat. Now add all the sauces and mix well. Now add roasted potatoes, salt and pepper if required. Coat all the potatoes gently in the sauces for a minute. 
Turn the heat off.
Garnish with chopped spring onion.
Serve hot on it's own or with rice noodles.

Mango Pudding(veg version)

It is 28th of  the month and i was eager to post the recipe for PPCS... On 10th of every month we post our recipes and on 28th of the same month we cook and post recipe of another member. I posted Palak Paneer Bhurji this month.
I was so happy that i got to make and post the recipe of someone that i follow and love her blog. It is Manula Kanted of Desi Fiesta. I got the opportunity to make Mango Pudding(veg version) and it was amazing... I made this dish exactly the same way as was mentioned in her blog as i was agar agar for the first time... so lets not waste any time and get into the recipe. Happy Cooking...

Recipe Source: Desi Fiesta

Ingredients

Mango custard pd - 2 tbsp
Milk - 1 1/4 cup
Sugar- 1/4 cup
Agar Agar (china grass) flakes / agar agar pd- 2 tbsp
Mango puree  - 1/2 cup (i used canned pulp)
Water - 1/4 cup
Pistachios for garnish

Method:

In a bowl take custard pd and mix it with 1/4 cup of milk and dilute it without any lumps .

In another bowl take water and sprinkle the agar agar flakes in it and set it aside for 10 mins. Then dissolve the agar agar mixture on a medium flame.

In a sauce pan heat rest of the milk and let it boil.

After it boil's add sugar, custard pd mixture and mix well .

After a boil add agar agar mixture and and mix well till it is well combined .

Turn off the flame and let it cool down a bit .

When it is lukewarm add the mango puree to it and mix them well.

Transfer it to moulds or a glass and leave them to set for at least an hour to 2 .Agar Agar sets in room temperature however if you wish you can refrigerate it. Garnish it with pistachios and serve them chilled.

In a bowl take custard pd and mix it with 1/4 cup of milk and dilute it without any lumps .

In another bowl take water and sprinkle the agar agar flakes in it and set it aside for 10 mins. Then dissolve the agar agar mixture on a medium flame.

In a sauce pan heat rest of the milk and let it boil.

After it boil's add sugar, custard pd mixture and mix well .

After a boil add agar agar mixture and and mix well till it is well combined .

Turn off the flame and let it cool down a bit .

When it is lukewarm add the mango puree to it and mix them well.

Transfer it to moulds or a glass and leave them to set for at least an hour to 2 .Agar Agar sets in room temperature however if you wish you can refrigerate it. Garnish it with pistachios and serve them chilled.

Recipe off to PPCS

sending this recipe for WTML event @ Sahasra recipes & Gayathri's Cook spot

Palak - Paneer Bhurji

Paneer/Cottage Cheese is our family favorite. This one is super easy and healthy recipe. This recipe idea came to me after watching a cooking show. You can actually use this as a sandwich filling and wrap filling as well. So check out the recipe... Happy Cooking...

Ingredients:

Paneer - 200 gms
Palak/Spinach - 1 cup(chopped)
Onion - 1
Tomato - 1 (big and ripe)
Garlic - 8 - 10 pods
Green chilli - 2
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Salt to taste
Oil - 2 tbsp

Method:

In a kadhai/pan, add 1 tbsp oil. Add chopped garlic and saute for 30 seconds.

Now add chopped spinach. Saute for about 1 - 1 1/2 minute. Keep it aside.

In the same kadhai, add remaining oil. Add chopped onion and green chillies. Saute it until onions turn translucent.

Now add chopped tomatoes, dry spices. Cook until tomatoes turn mushy.

                                      

Now add grated paneer, spinach mixture. Mix well, adjust seasoning. 

In a kadhai/pan, add 1 tbsp oil. Add chopped garlic and saute for 30 seconds. Now add chopped spinach. Saute for about 1 - 1 1/2 minute. Keep it aside. In the same kadhai, add remaining oil. Add chopped onion and green chillies. Saute it until onions turn translucent. Now add chopped tomatoes, dry spices. Cook until tomatoes turn mushy. Now add grated paneer, spinach mixture. Mix well, adjust seasoning. Serve hot with phulkas.

This recipe is off to Jagruti's PPCS, Hope you enjoy making this as much as I did :-) Good Luck...

sending this recipe for WTML event @ Sahasra recipes & Gayathri's Cook spot