Sunday, December 16, 2018

Eggless Orange Almond Cake !

Inspired by the yummy orange and almond cake watching in food tv last week, I thought I’d attempt to bake an orange and almond cake myself. Orange and almonds are a great combination.  I use fresh orange zest and orange juice in the batter for the flavour. This adds natural sweetness and also enhances the orange aroma,  I also use ground almonds in the recipe for a very interesting texture.The almond flavour with a hint of orange makes the cake moist and tasty with good texture  If you like zesty oranges, this is the cake for you! Everyone  in my home loved this cake, it was a hit! The cake makes a simple and comforting Tea cake for your evening time with your hot cup of Tea/coffee!

All Purpose Flour-    1-1/2 cups  
Almond Meal (Badam Powder)-                1/2 cup
Condensed Milk               -400gms
Fresh orange juice-    1/2 cup     
Butter   -       50 grams    
Baking soda-1/2 tsp       
Baking powder  -1tsp
Vannillaextract-1 tsp
Almond essence-1/2 tsp              
Badam (Almond)-    1 cup(sliced or blanched)
Orange zest-1/2 cup


1 Pre-heat an oven to 180 degree C, line a cake pan and grease/line with parchment.
2. Sift the flour with baking soda, salt and baking powder and add Almond meal.
3. Cream the butter and condensed milk, vanilla extract , almond essence and orange zest and juice together in a mixing bowl beat lightly.
4.Start adding above the flour mixture little by little. and chopped almond in the liquid. Make sure that everything is mixed well.
5. Once all the flour has been mixed check the batter consistency .Pour the batter into a greased, lined mould. Sprinkle chopped almonds.
6. Bake for 30 mins or or till the wooden stick comes out clean. cool the cake for a few minutes and it is ready to be served.
7. Enjoy the Eggless Orange Almond Cake with hot chai/coffee!


Tuesday, November 6, 2018

Diwali Legiyam

Diwali Legiyam is a a homemade herbal medicine of sorts to strengthen the digestive system! This is a traditional medicine that is usually made during Diwali time for easy digestion, ingested before or after enjoying heavy meals, ghee-laden sweets and oily savories on Diwali. It is a must to swallow this legiyam first thing in the morning on the day of Diwali.So  in our family preparing legiyam is must.

Base Ingredients:
Coriander seeds/malli – 50 gm
Pepper/milagu – 25 gm
Cumin/jeera – 25 gm
Ajwain/omam – 25 gm
Dry ginger/sukku – 1 piece(small)
Thipili(arisi)/long pepper – 1 tbsp
Kandanthipilli – 1 tbsp
Chitharathai– 1 piece
Ginger- 20 gms
Ghee- 2 tbsp
1.Dry-roast all the ingredients in a kadai for five minutes on low flame.
2.Soak all other ingredients in water  for few hours. Then  Grind all the ingredients using the soaked water into a fine paste.
3.Wash the Ginger nicely, Peel the skin from the Ginger and clean it well with water then extract the juice from the ginger and remove them of any impurities using a filter.
4.Add water to jaggery, heat until it dissolves, strain and reserve.
5.Heat Kadai. Add ginger juice to a kadai and heat it for a minute.Then add jaggery syrup. Let it boil.
6.While boiling Now add the powder and keep stirring consistency. Add ghee in small intervals and saute till you get a fine paste and it reaches ‘halwa consistency’. 
7.It should be non-sticky; if you can roll it out as soft balls, then you’ve got the right consistency.
8.Remove from heat and allow it cool. Legiyam is ready  and Preserve it in airtight container and can have a scoop whenever needed, its best medicine for digestion and celebrate your Diwali in a healthy way.

Monday, September 17, 2018

Tomato Sweet Pachadi

Thakkali /Tomato Sweet Pachadi is an authentic dish which is served in Tamil Brahmin weddings . this dish  served either in Kalyana sappadu (marriage feast), or in poojais like Samarathanai, Sumangali prarthanai. Me and My family have sweet tooth. So we enjoy everything that is sweet. On Festival days I prepare Mango pachadi, Fruit Pachadi, This time I prepared Sweet Tomato pachadi. outcome of this  sweet and tangy taste of this Pachadi' simply can keep this pachadi for a week.

 Tomatoes - 8
 Sugar- 11/2cups
Ghee - 2tbsp
Cashews - 2 tbsp   
Raisins - 2tbsp
Dates - 2 to 3 seedless dates chopped finely
1.Wash and chop the tomato into small pieces.
2. In the heavy bottom pan one tablespoon of ghee and Fry the dates, cashew nuts, raisins separately and Remove and keep them aside.
3. In the same pan add sugar and water. No need to wait for the sugar to dissolve completely. Just add the water and slightly mix and leave it. Then in a same pan  add the chopped tomato to the sugar and stir well.
4.Do not add any water, after adding tomatoes, as the tomatoes will leave out water while cooking.
5.To get the perfect consistency the tomatoes need to be cooked for some time. Keep this in a medium low flame and stir continuously.

 6. Once all the water content evaporates and  the tomatoes will get the glossy texture and  while the consistency becomes thick add 1 tsp of ghee and mix well.
 7. Now you can add the fried cashews, raisins and the dates and mix them for 2 minutes.
8.Yummy tomato sweet pachadi is ready to be served.