Lemon Pound Cake

Hello! I'm still alive! Please don't forget about me. I know I haven't been doing much baking but I'm still reading all your lovely updates. Here is the latest update of my baking, Lemon Pound Cake. It's very unusual of me baking a butter cake for my own consumption.  

Well, this is my first attempt on pound cake and I choose the most easiest recipe and also my favorite lemon flavor. Another reason for choosing this recipe because the batter is small enough to fit into my Daiso pound cake pan. I'm quite happy with my first pound cake. It's nicely baked and the lemony taste gives the cake a lighter texture. I use to bake banana loaf cake to give away and now here is another good choice. I like this pound cake and hope you do.

Recipe from 点心达人，轻松学 

(Pound cake pan 18 x 8 x 6.5cm)

100g plain flour

30g ground almond

1/3 teaspoon baking powder

120g unsalted butter

50g caster sugar (I used 30g)

2 egg yolks

2 tbsp fresh lemon juice

1 lemon zest 

1 drop vanilla extract

2 egg whites

50g caster sugar

• Grease and line the pound cake pan with baking paper. Shift the flour, baking powder and ground almond.


• In a clean bow, beat the butter then gradually add in the caster sugar until the sugar dissolved into the butter and the mixture become pale in color.


• Mix in the egg yolk one at a time until just combine. Then  mix in the lemon juice and zest together with the vanilla extract. 


• In another clean bowl, beat the egg whites with a pinch of sugar until the bubbles appear then add 1/3 of the sugar. Gradually beat in the rest of the sugar until the egg whites become peak foam. 


• Gently mix in half the egg whites into the butter lemon mixture, don't have to mix too much. Then mix in half of the flour ingredients and combine everything. 


• Gently fold in the remaining egg whites then add the remaining flour ingredients until well combine.


• Pour the batter into the pound cake pan and bake in a 170C preheated oven for 10 minutes. 


• Took it out and use a knife to cut a line at the center of the batter, continue to bake for 35 to 40 minutes until and skewer insert into the cake and come out clean.


• Let it cool down on a wire rack and enjoy!

WHITE PUMPKIN MORKUZHAMBU

பூசணிக்காய் மோர்க்குழம்பு


This is a famous vegetarian dish in south India. White pumpkin, ladies finger, colocasia and brinjals are the suitable dishes for morkuzhambu.

Ingredients:


White pumpkin pieces- 2 cups
Thick curd- 2 to 3 cups
Shredded coconut- half cup
Fenugreek seeds- half sp
Black gram- half sp
Tuar dal- 1 tbsp
Cumin seeds- half sp
Chopped tomato- 1 cup
Turmeric powder- half sp
Salt to taste
Red chillies-4
Mustard seeds-1 tsp
Gingelly oil- 3 tbsp
Curry leaves- 1 arc
Chopped coriander- 3 tbsp
Green chillies-5
Shredded ginger- half sp


Procedure:
Soak the tuar dal in a cup of water for half an hour.
Boil the pumpkin pieces in enough water and salt.
When they are cooked, drain the water and keep the pieces in a plate.
Heat a pan and pour a tsp of oil.
Add the fenugreek seeds, cumin seeds and black gram and fry them to light golden colour.
Add the tuar dal without water and fry them for a few minutes.
Add the green chillies and fry for a few minutes.
Then add the coconut with the ginger and fry them for a few seconds.
When cooled, grind them with enough curd to a coarse paste.
Beat well the remaining curd except a half cup
Mix well the beaten curd with the ground paste and enough water to the required consistency.
Heat a pan and pour the remaining oil
Add the mustard seeds and when they splutter, add the tomato, red chillies, curry leaves and the turmeric powder.
Cook on medium fire until they are mashed well and the oil floats on top.
Add the coriander and fry for a few seconds.
Pour the morkuzhambu mixture with the cooked pumpkin pieces and enough salt.
When the morkuzhambu starts boiling, put off the fire and mix in the remaining curd thoroughly.
In this way, this kuzhambu will be perfect and delicious.

Homemade Tortilla Veggie Wrap - Reposting for Global Kadai Event - Burritos/Wraps

My hubby used to buy me a veggie wrap called Chip Sandwich, from a Foodshop near his office. Veggie stuffing with some chips,  wrapped in Arabic bread.Wanted to make something similar. Got a Flour Tortilla recipe, While Browsing. Made some Veggie stuffing Desi Style and made a Tortilla Veggie Wrap For Dinner, Tasted Great. Here comes the recipe

Ingredients

For Tortilla

All Purpose Flour - 2 cups (the actual recipe calls for unbleached flour)

Baking Powder - 2 tsp

Vegetable Shortening - 1 tbsp

Salt to taste

Luke Warm Water - 3/4 cup

For Stuffing
2 Medium sized potatoes, boiled and mashed
2 medium sized onions, finely chopped
1 large capsicum, finely chopped
1 medium sized tomato, finely chopped
4-5nos baby corn , finely chopped
2 green chillies, slited lengthwise
curry leaves - one tight fist, finely chopped
ginger-garlic paste - 1 tsp
fresh coriander for garnishing
salt to taste.

Method

In a large bowl, Stir  together flour, Salt, Baking powder. With a  pastry blender/hands gradually mix the shortening until u feel like a coarse meal. Add enough warm water to make a soft, not so sticky dough, let it rest for 20 minutes.

Turn out on a lightly floured surface and knead of 5 minutes.  Divide them into 10 balls, roll out each ball as thin as possible. Cook until brown on both sides, dont add any oil/ghee. Flip every 5 seconds, to ensure even cooking. Once Cooked, Keep them wrapped in towel.

The Filling

Heat oil in a kadai, splutter mustard seeds, add green chilles, curry leaves, add onion, cook until translucent, Add tomatoes and saute for a minute or two, add ginger-garlic paste. Then add rest of the veggies, Add salt, cook in low flame for 5-10 minutes. Add coriander and take it off the flame

Wrapping

Take a tortilla, Place enough stuffing(3-4 tbsp) at one end and roll tightly, secure the wrap using a paper tissue. i actually used a wax paper!!! Enjoy it with some Tomato Sauce.

Wrapping this to Food for 7 Stages of life - Kids Special co-hosted by Radhika and Sudheshna.

And also to CFK - Veggies and Fruits hosted by Lakshmi Venkatesh of Kitchen Chronicles, Event Started by Sharmi of Neivedyam

Reposting for Global Kadai Event - Burritos/Wraps hosted by Divya of Dil Se, Event started by Cilantro