Cucumber cake with Gin icing

I Love September! It marks the baking calendar for me. And till March I'll be indulging in one luscious birthday bake after another! Mum's birthday falls in September, and I love adding an element of booze in her cakes. A rather generous element if I may add 😜 

In past years, there has been a very potent Chocolate Rum Cake, and a milder Beer Chocolate Cake. This year was a departure. I had been eyeing Kate Hackworthy's rather intriguing Cucumber and lemon Cake. It looked so pretty and refreshing. And of course, it came with a tempting Gin frosting. That cinched it for me! We had a bottle of Bombay Sapphire just begging to be used. It would be the perfect complement. My folks were less convinced! 

But I was going to convert them for sure. This recipe was popular and there had to be a reason.It was fairly easy to make. So that was definitely reason number one! It looked delicate and pretty. So reason number two. The frosting! Oh soooo good!! That was reason three, four and five! Then, the first bite! A refreshing summer party in my mouth! Reasons? Do we need anymore?! 

To those who are curious whether the cucumber taste carries through, I would say... Yes. It does. But not in a weird way. With the gin frosting and that light lemon aftertaste, the cucumber still remains the star. But the marriage of flavors is just fantastic. And may I add, addictive! Very addictive! I kept slicing thin corners to ward off temptation. Then, kept going back for more. The non believers were all converts. I can definitely see myself making this cake again and again. Coz it tastes brilliant even minus the frosting. So, if you need a wow factor for your next do, this is just the thing to try!

 

 

Ingredients:

Cucumber                   200 gm

Lemon                         1, zest and juice

Butter                          150 gm

Granulated sugar         150 gm 

Vanilla essence            2 teaspoons

Flour                            200 gm

Eggs                             2

Baking powder            2 teaspoons

Icing:   Gin                  4 tablespoons

             Icing sugar      200 gm

            Butter               75 gm

Method:

Preheat the oven to 180 C. Wash the cucumber. Leave the skin on and slice vertically. Scrape out the seeds and puree. Add the lemon juice. Beat the butter, sugar, zest and vanilla till light and fluffy. Add the eggs one at a time, beating really well after each addition. Sift the baking powder and flour together. Now, alternating between the dry ingredients and the cucumber puree, add a little at a time to the batter. Mix well after each addition. So basically, add some flour, then mix. Add some cucumber, then mix. Continue till all combined. Pour into a greased tin and bake for 40 minutes. When done, allow the cake to cool completely. For the icing, just beat all the ingredients till smooth and fluffy. Refrigerate till the cake is ready to be frosted. Slice the cooled cake horizontally. Sandwich the layers with the icing. Swirl the rest of the icing on the top. And your Cucumber cake is ready!

 

Stuffed Karela

Karela or the bitter gourd is not a veggie that turns up often on search engines. I haven't found too many people enthused by the idea of having karela for lunch. And the few who do, have it mainly for the health benefits it has to offer. Not for love of the vegetable. 

I genuinely do love karela. This puzzles as well as aggravates Mum. She absolutely abhors Karela. But love for her only child forces her to dish it up week after week! But there is only one way she deigns to consume it. Stuffed and deep fried. Health benefits be damned!

My grandmum makes this amazing bitter gourd curry with coconut and garlic. But nothing will induce mum to eat that. This recipe was handed to her by one of their neighbours. So for years these were referred to as Chandel Aunty Karelas!

These aren't as bitter as the other recipes. And the tangy, spicy filling is really quite addictive. Throw in a handful of french fries on top, and even kids will have a go!

Ingredients:

Bitter Gourd                 6

Onions                          2

Ginger garlic paste        2 teaspoon

Garam Masala              1/2 teaspoon

Pepper powder              1/2 teaspoon

Dry Mango powder      1 teaspoon

Coriander powder         1 teaspoon

Salt                                to taste

Turmeric powder          1/2 teaspoon

Chickpea flour              2 tablespoons

Method:

Scrape the ridges of the karela. Slit it vertically and discard the seeds. Rub a little salt and turmeric inside and out. Leave in the sun for an hour. In the meantime, prepare the masala. Grate the onions, add salt and leave for 20 minutes. Squeeze the onions well to drain out all the water. In the drained onions, add all the rest of the ingredients, except the chickpea flour. Wash the karelas well and pat dry them with a kitchen towel. Fill the prepared masala into the cavity of the gourd. Now prepare a thick paste with the chickpea flour (besan), a little salt and water. Use this paste to seal the edges of the stuffed karelas. Heat oil in a wok and lower the karelas sealed side down. Cook on medium heat. You can choose to deep fry these. Or shallow fry them covered , turning them frequently to ensure they are well browned on all sides. Enjoy with some rice and plain yellow dal!

Ripe Mango Raita

Summers are here with their blistering cruelty and endless lethargic days. Yawning in the heat, food is really the last thing on anyone's mind. Unless it is a long sip of icy coldness. Sharbats, curds and salads rule the day. And of course, the king of fruits, the sweet sweet mango! Summers are practically synonymous with mangoes. The popularity of this royal fruit transcends all boundaries, and paens have been written in its praise! 

I remember summers in my uncle's orchards where the ripe mangoes had been tossed into the well to cool. Anytime we needed a mango fix all we had to do was lower the bucket and draw up some juicy goodness. Most households in India had a designated bucket in the corner of their kitchen. Filled with cool water and luscious golden mangoes. A friend of mine narrated an interesting custom at grandparents' place in Himachal. Once the mango season started, the kids would go visit, but would only be allowed once they had finished their allotted mini buckets of mango! 

Each household has mango based recipes they guard with the preciousness of jewels. Pickles, salads, jams, chutneys... all find a place in their repertoire. Now the best part of army life is that not only do we traverse diverse regions, but also form close bonds that last a lifetime. Over the years mum has amassed a treasure trove of traditional recipes via her fauji family.

One of mum's closest friends is Bhavani Aunty. She is one of the sweetest, most wonderful human being we've had the joy of calling our own. Not only is aunty a fabulous cook, but also an immensely creative one. She has the talent of spinning the most mundane into something exotic and drool worthy! And when mum tasted the Ripe Mango Raita at her place, she knew it was a recipe she would recreate time and again.

The traditional raita is made either with salad veggies like tomatoes and cucumber or with crispy fried gram flour boondi. But aunty's mango version was unusual and delicious! And really, what could be more summery than chilled curds swirled with chunks of sensational mangoes!

  

Ingredients:

Curds                      500 ml

Water                      150 ml

Mangoes                 2, medium

Onion                      1, small

Green chillies          3

tempering: Mustard seeds       1 teaspoon

                   Curry leaves          3 sprigs

                  Red chilli powder   1/2 teaspoon

                  Oil                           1 teaspoon

Method:

Whisk together the curds and water till smooth. Add salt to taste. Finely chop the onion and green chillies. Mix into the whisked curds. Cube the mangoes and gently toss into the mix. Prepare the tempering by heating the oil and letting the mustard seeds splutter. Throw in the curry leaves and let them crisp. Turn off the gas and add the red chilli powder, Swirl the tempering over the prepared raita and chill in the refrigerator for a while. Serve as a side with pulao or biryani. And to be honest, it tastes fabulous on its own!

Spice Trail Chicken Curry

I love just reaching out into the pantry, yanking random ingredients and then combining them subtly into a delicious meal. This is one such recipe. An ode to the myriad spices that line my kitchen shelves, waiting to be paired into just the right blend.
The ingredient list may read long, but rest assured this chicken curry mildly teases your tastebuds without overpowering your senses. Just the perfect dish for a laidback weekend.

Ingredients
Chicken 1 kg
Dried Fenugreek Leaves (Kasuri methi) 2 tbsp
Curds 1 cup
Turmeric Powder 1/2 tsp
Coriander Powder 1 tsp
Red Chilli Powder 1 tsp
Green Chillies 6-7, slit lengthwise

Masala : 2-3 large onions

              2 inch ginger

              8 cloves garlic

              2 inch cinnamon stick

              4 green cardamoms

              2 black cardamom

              1 tsp peppercorn

              6 cloves

              2 bay leaves

              a pinch of mace

              1/4 tsp nutmeg powder

Method

Grind all the ingredients in the masala list and keep aside. Heat oil in a pot and add the readied masala paste. Once it browns, add the chicken pieces. Cook till the pieces are well coated with the masala and start changing colour. Add the slit green chillies and cook for 2 minutes. Now start adding the curds one tablespoon at a time. After each addition stir well and let it adhere well onto the pieces. Finally when only 1/4 cup of curds are left, beat the turmeric, coriander and red chilli powder into the curds. Pour onto the chicken and mix well. Stir in the crushed dry fenugreek leaves. Add salt to taste and enough water for a gravy of your desired consistency. We like the curry to be a little broth like and so I added about 350 ml of water. Lower the flame. Cover the pot and cook till done, Dish up with some paranthas or steamed rice or even a ciabatta bread.

               

Mushroom-Tofu Stir Fry

A simple, protein packed stir fry bursting with flavour, that can be rustled at a moment's notice. Its always a hit with weight watchers and foodies alike. And there's nothing better i like than rolling it up in a hot, buttered chapati for a satisfying meal-on-the-run!

To make the MUSHROOM TOFU STIR FRY, you will need:

Mushrooms, 200gm (quartered)

Herbed Tofu, 300 gm (cubed)

Tomatoes, 1 cup (diced)

Onions, 2 (quartered)

White pepper powder, 1 1/2 tsp.

Smoked paprika powder, 1/4 tsp.

Garam masala, 1/4 tsp

Ginger- garlic paste, 2 tsp

Caraway seeds, 1 1/2 tsp

Butter, 2-3 tbsp

Method: Heat butter and sizzle the caraway seeds in it. Add the onions and saute till transparent. Add the ginger-garlic paste, paprika, salt and pepper. Toss in the mushrooms and cook till soft. Tip in the tomatoes and garam masala and stir for 3 minutes. Gently mix in the tofu. Take off the heat and its ready to serve!

Tossed- Up Spaghetti

When i read this recipe in GoodFood India, I couldn't resist trying it immediately... the vibrant colours and fresh flavours enticingly beckoned me and i just couldn't resist!!! So here's another recipe to liven up your summer lunch... the TOSSED -UP SPAGHETTI requires:

Ingredients: 

Spaghetti- 400 gm

Red Onion- 1, finely chopped

Lemon- 1, zest and juice

Capers- 4 tsp

Extra Virgin Olive Oil- 6 tbsp+ extra to drizzle

Red chilli- 1, finely chopped

Sugar- a pinch

Chives- handful, snipped

Cherry Tomatoes- 500 gm, quartered

Bocconcini- 250 gm, torn

Mint- 1 bunch, leaves torn.

Method: Marinate the chopped onions in the lemon juice, zest, salt and pepper. Leave aside for 10 minutes, till the onions sweat and soften. Add the capers, oil, chilli and sugar to the onion mix. Adjust seasoning. Boil the spaghetti, drain, toss with a little olive oil and cool. Mix in the onion dressing, tomatoes and half of the fresh herbs. Adjust seasoning and toss well. Chuck in the Bocconcini and toss gently through the pasta. Divide into bowls, drizzle a little olive oil and top with rest of the fresh herbs. Serve with a chilled glass of Proseco on a warm summer afternoon :)

Marinated Vegetables.

In continuing with the summer theme, let me share one of my personal favorites in no-stress cooking. Marinated  Vegetables are so easy to make that even the biggest kitchen-phobe would toss it with a smile. I found this recipe in the Good Housekeeping India magazine, and have used it for years to wow the guests at my dinner parties. And the best part? My waistline loves the fresh n light meal :)

To make Marinated Vegetables you will need:

1 medium cauliflower, broken into florets

1 cup peas

2 red peppers

1 green pepper

200 gm mushrooms, quartered

1 yellow pepper

200 gm french beans, sliced diagonally

10 carrots, sliced diagonally

1 small broccoli, cut into florets

1/2 kg baby potatoes

5 tbsp fresh basil, finely chopped

(of course, you could substitute the veggies with any seasonal produce you enjoy)

MARINADE: 2 tbsp olive oil

                       1 stick cinnamon

                      2 bay leaves

                      4 cloves

                      3 onions, sliced

                      5 cloves garlic, minced

                     1/2 cup vinegar

                      1/2 cup water

                     2 tbsp sugar

                     1 tsp dried rosemary

                     salt, pepper and red chilli powder, to taste.

Method: Steam all the veggies till crunchy but done. Boil and peel the potatoes. Heat oil and add the whole spices. Add the onions and saute till brown. Add the garlic and saute till golden. Then add the rest of the marinade ingredients and bring to a boil. Reduce flame and simmer for 8 minutes. Season well. Pour the prepared marinade on the steamed veggies and leave at room temperature for a few hours. Garnish with basil just before serving with dinner rolls or pasta. 

Cold Pasta Salad

Summer's here and the body wants something cool. Gone are the winter delights topped with rich gravies and dry fruits to keep you toasty all night. Now all I want is something light and fresh. Something cool and quick! And this Cold Pasta Salad is an absolute breeze! Few quick steps and I have a satisfying meal ready to be pulled out of the refrigerator at a moment's notice!

Ingredients:

1 1/2 cups cooked macaroni

1 tbsp mustard powder

1 tsp honey

1 medium apple, chopped

2 cups natural yogurt

1/2 cup cold milk

1 large capsicum, sliced thinly

1 carrot, shredded

a handful of toasted walnuts

salt and pepper to taste

Method: Whip the yogurt lightly in a bowl with the milk, mustard powder, salt and honey. Add the rest of the ingredients and toss gently. Sprinkle with some freshly crushed peppercorns and pop in the fridge till you get hungry. Add some more cold milk if the pasta gets too dry. Also feel free to add any combination of fruits and veggies that work best for you. :)

Chana-Kairi Chutney

The best part of Summers are the wide array of mango dishes.. sweet, savoury, raw, ripe.... u name it and every region can produce its own repertoire of  Mangifera Indica!

The Chana- Kairi chutney is a staple in every Maharashtrian home. A dry, coarsely ground side dish, it packs a punch of flavour and can elevate the humblest of meals. 

This chutney can be made without the mango as well, but personally, i love the punch of the tangy raw mango.  

To prepare the Chana- Kairi Chutney you will need:
1 cup chana dal (split Bengal gram)
5 green chilles
2 tsp cumin seeds
pinch turmeric
3 tbsp oil
1/2 tsp sugar
pinch asafoetida
1/2 tsp mustard seeds
1 medium raw mango, grated
red chilli powder and salt to taste

Method: Soak the chana dal for 3-4 hours. Run in the food processor with the green chillies and 1 tsp of cumin seeds. Take care to ensure its coarsely ground and not a fine paste. Mix in the raw mango, red chilli powder, salt, sugar and turmeric. Heat oil in a wok. Add the mustard seeds, asafoetida and the remaining cumin seeds. Mix in the chana dal and cook on a low flame. When the mixture starts to dry, cover and continue to cook till the grains start to separate and the moisture evaporates. Serve as a side to any meal!

HANDY TIPS: 

> While the dal cooks, ensure you stir requently to prevent it from sticking to the pan. 

> If the chutney seems a little too dry, heat some oil in a pan and mix into the chutney with a splash of warm water.

> For an uncooked version, simply temper the ground dal and spices with a mixture of mustard seeds, asafoetida and red chilli powder.
> Store in the refrigerator for upto 2 weeks.