Eggless Bluberry Boy Bait / Eggless Blueberry Cake

Just two days before when I was reading something, I came across  'Baking Boy-Bait' and I googled it to know more about it resulted few cake recipes. Among them, I inspired by this egg less blueberry boy bait from Chef In You and immediately the next day I prepared it and today I posted it.

Now, you want to know what is 'Bluberry boy-bait' right? From my understanding, it started with a teen-age girl who participated in Pillsbury's baking competition. Simply, here you go with the story behind this cake and the name.



"In 1954, a 15-year old girl participated in the junior level Pillsbury baking competition and won second prize with moist, tender, soft blueberry cake. The cake created a wonderful effect on teenage boys just with a bite, made her named the cake as 'boy bait'"



It is really a soft, spongy and yummy cake. you will really like it!



Basic Information:

Preparation Time: 20 minutes

Cooking Time: 45-50 minutes

Serves: 8-12

Ingredients:



All purpose flour - 2 cups , divided

Baking powder - 1 tablespoon

Salt - 1 teaspoon

Unsalted butter - 1 cup, room temperature

Granulated Sugar - 1 cup (plus 1/4 cup, if you need more sweet)

Vanilla extract - 1 teaspoon

Milk - 3/4 cup

Yogurt - 1 cup

Fresh Blueberries - 1 cup, divided

Granulated Sugar - 4 tablespoons, for top decorating

Method:



1) Preheat the oven to 175C(350F). Grease the 8" round cake tin or 8"X8" square cake tin or 9"x13" cake tin with butter and then flour.

2) In a mixing bowl, mix well the flour, baking powder and salt. Keep it aside.

3) In an another bowl, cream butter and sugar. Add vanilla extract and mix well.

4) Add one third of the flour mixture to butter mixture and mix just until incorporated.

5) Add half of yogurt and half of milk. Mix until all incorporated.

6) Add half of the remaining flour. Mix it until incorporated. Continue with remaining yogurt and milk and then finish with flour. Make sure not to over beat.(flour, milk and yogurt, flour, milk and yogurt, flour - follow this order)

7) Now in a small bowl, take blueberries and toss with a teaspoon of flour.

8) Add the tossed blueberry to the batter and using the rubber spatula, gently fold in.

9) Spread evenly in the baking tin prepared(as said in step1).

10) Scatter the remaining blueberries over the top of batter. Sprinkle granulated sugar followed by it.

11) Bake it for 45-50 minutes or until the toothpick inserted in the centre of the cake comes out clean. Cool it for 15-20 minutes and transfer to serving plate with top of the cake facing up.

12) Serve warm or cold.

Note:

1) I halved the recipe to occupy enough with my baking dish. However, I have given the original recipe for easy understanding.

2) I stored the cake in an airtight container for 2 days and it was good.

3) Tossing of blueberry in the flour keep them from sinking to the bottom of the cake.

4) Though I have not tried with frozen berries in this recipe concerned, you can use frozen berries too but do not defrost as they tend to muddle with batter.

Godhumai Dosa/Instant Wheat Crepe and Kothamalli Thogayal/Coriander Chutney - Blog Hop Wednesday

This Week for Blog Hop Wednesday i m paired with Hyma of Hyma's Flavours. I decided to make her Wheat Dosa and a Coriander Thogayal recipe. Both turned out to be a perfect Combo. The Wheat Dosa, i m making for the first time, it was a Super-hit. Both the Recipes are Easy and Quick to make.

Godhumai Dosai/Instant Wheat Crepe
Ingredients
3 Cups Wheat flour

1 Cup Rice Flour

1 Cup Whisked Curd, preferably sour

3-4 nos Green Chillie, finely chopped

1 tsp Cumin Seeds

2 Medium Onions, finely chopped

1 Medium Carrot, Shredded

Salt to taste

Water, as needed

Method

• In a Wide Bowl, Mix both the flours, add Curd and Water and Bring it to Dosa Batter Consistency/Pouring Consistency.
• Add Chopped green chillies, onions and shredded carrot to the batter and mix well. Adjust the Salt.
• Heat a Non-Stick Tawa/Pan, Pour a laddle of batter in circular motion. Don't spread the batter using the back of the laddle!!!!!
• Keep it to a medium circle, smear the edges with little oil. Wait for a minute, Flip and Cook both sides.
• Serve Hot with your favorite Chutney

Kothamalli Thogayal/Coriander Chutney
Ingredients
1 Bunch of Coriander leaves
2 tbsp Urad dal
3-4 Red Chillies
Tamarind, a small gooseberry size
Salt to taste
hing a pinch

Method

• Cut the roots of the Coriader leaves bunch, keep the stalks, Rinse thoroughly and Chop Roughly.
• Heat a Pan and Roast urad dal, chillies and tamarind with little oil. Switch off the pan, add Coriander leaves and let it be in the pan.
• When the roasted ingredient are cool enough, Grind them along with salt and coriander leaves.
• Do not add much water while grinding.Let the chutney be little coarse.
• Transfer it to a bowl, heat a tsp of gingely oil, splutter mustard seeds, add hing and pour over the chutney.

Instant Jalebi

Last month, we celebrated TH's birthday and I prepared methu vada, kheer and Jalebi for him. Preparing a chocolate cake was in my To-Do list, but surprisingly, he asked me to prepare some traditional sweets this time. With the blank mind, searched some sweet recipes from my mom's recipe collections and found this Jalebi. She had given a title as Jilebi(This is how we call in Tamil).With her notes and ingredients, I prepared around 25 jalebis so that I can send to TH's friends.



Jalebi is an Indian sweet which can be served warm or cold. Many of us will get confuse with Jalebi and Jangiri as they both sometimes look similar. They both look like sugar coated funnel cake. But they differ in taste and jalebi is more crisp than jangiri. Jalebi is prepared using maida(all purpose flour) and it needs fermentation time whereas jangiri is prepared using urid dal and it can be prepared immediately after grinding the batter. Hope these differences are enough to avoid the confusion.



I am here showing you the instant version of Jalebi which reduces the fermentation time of 12 hours by adding yeast to it. 

Basic Information:
Preparation Time: 20 minutes
Idle Time: 1 hour
Cooking Time: 30-40 minutes
Makes: 25 medium size jalebis

Ingredients:



For Jalebi:

All purpose flour/Plain Flour/ Maida - 1 cup

Besan flour/gram flour - 1 tablespoon

Cornflour - 1 tablespoon

Yogurt - 4 tablespoons

Active dry yeast -  1 teaspoon

Ghee - 1 teaspoon, melted

Sugar - 1 teaspoon

Salt - a pinch

Warm water - 3/4 cup or as required

Yellow food colour - 2 pinch or as required

Oil - for deep frying



For Sugar Syrup:



Sugar - 1 cup

Water - 1 cup

Green cardamom - 2 nos, crushed

Saffron - 3 strands

Lemon Juice - 1 teaspoon

Method:



For Jalebi:



1) In a mixing bowl, add sifted all purpose flour, gram flour and corn flour. Mix well and add yogurt, melted ghee, sugar, salt and food colour. Mix well without forming lumps.

2) Make a small well in the centre of the flour mixture and add active dry yeast and warm water.

3) Mix well till you find NO lumps. There should not be lumps and the batter should be smooth.

4) Cover using cling wrap and keel the mixing bowl in warm place for an hour.

5) After one hour, mix the batter again. If it is very thick, add very little water and make the batter to correct consistency. i.e., the batter should be thick at the same time in pouring consistency.

6) Spoon the batter into the ziploc bag/Icing bag/ketchup bottle/Jalebi
bottle. Make sure the hole made in the ziploc bag or nozzle in the
icing bag is small. I used Icing bag with small nozzle.

7) Now, the batter is ready for making jalebi.



For Sugar Syrup:



1) In a saucepan, add sugar and water. Allow it to boil.

2) Add crushed cardamom, saffron and lemon juice. Mix well.

3) After 5-10 minutes turn the flame off when the sugar syrup came to the sticky consistency.

4) Try to keep this syrup in low temperature. OR you can reduce the flame to very low instead of turning off the flame. It is absolutely your choice.



For Making Jalebi:



1) Heat oil in wide pan. Make sure the flame is in between low to medium for easy preparation.

2) To check the temperature of oil, drop a tiny drop of batter into the oil. It should immediately come to the surface of the oil without changing the colour.

3) Take icing bag, squeeze out the batter into close concentric circle motion from inside to outside at same speed.

4) Deep fry till both the sides of Jalebi becomes golden and crisp. They became crisp easily in this instant version.

5)  Take out the jalebi's from oil and keep them in plate covering with kitchen tissue for 10 seconds.

6) After 10 seconds, put them into the sugar syrup. Keep them in sugar syrup for a minute. In between flip the jabeli so that sugar syrup coats well on both the side.

7) Transfer to a plate and Serve hot or warm.

Note:

1) You can also use rapid rise yeast in place of active dry yeast. You can also make the yeast by dissolving in 3/4 cup of warm water for 10 minutes or until creamy and bubbly for proving before preparing the batter.

2) Instead of crushed green cardamom, ground cardamom can be used. Instead of Oil, Ghee can also be used for frying the jalebi.

3) Make sure to maintain the correct temperature to get crispy Jalebi. Otherwise the jalebi becomes soggy. If you feel the oil becomes more hot, then reduce the flame, wait for some time to bring the oil to the required temperature.

4) You can get Jalebi bottles in shops which helps you more than icing/ziploc bag.



Sending this cake to Vardhini's Sinful Delights event.