May 26, 2018

Lime and sour cream bundt cake

Lime and sour cream cake

I stumbled upon this recipe while making a cake for a colleague's baby shower. I had a whole bunch of limes and while I came across lemon and sour cream cake recipes, I didn't find any for lime. But one can hardly go wrong, right?

So I substituted and made some small changes and the lime and sour cream recipe is ready. If you are entertaining or going for a get together on memorial day, this is a great and easy cake for the occasion.

The tartness of the lime glaze on top really adds freshness to the cake. 

21/2 cups all purpose flour
1 1/2 tspoon baking powder
1/2 tspoon baking soda
1/4 tspoon salt
1 3/4 cups sugar
3/4 cup oil
1 cup sour cream
3 large eggs
1 1/2 tspoon lime zest
2 tbspoon lime juice
1 tspoon vanilla extract

For glazing:
2 tbspoon lime juice
1 1/4 cup powdered sugar
1 tbspoon water

Preheat the oven to 350 degF. Butter and flour the bundt pan and set it aside.

I like to strain my dry ingredients together. It takes out any lumps etc. Strain flour, baking powder, baking soda and salt together. Keep it aside.

Beat oil and sugar together for a couple of minutes. Then add in the sour cream and zest and mix till the mixture is smooth.

Add in the eggs, one at a time and mix until combined. Then add in the lime juice and vanilla extract.

Next, it time to mix the flour. Add in the flour in three batches, mixing it in low speed until everything is combined and smooth.

Add the batter into the bundt pan and bake for 55-60 minutes till the toothpick comes out clean.

Cool the cake before glazing.
Lime and sour cream cake

Combine the lime juice, powdered sugar and water together to make a glaze. Pour it over the cake and let it dry.

May 16, 2018

Enchorer Kalia

Enchorer Kalia

Summers in India meant mangoes and jackfruits. Growing up, we would visit my thankuma's bari (paternal grandmom) every summer and it was a feast of the summer fruits - jamrul, aam, kathal to name a few.

There are mango trees in the yard and a huge jackfruit tree in the front which would be laden with giant jack fruits. We would eat aam (mangoes) and kathal or enchor as it is called in bengali almost with every meal. 

The ripe jackfruit has a sweet smell and is eaten as a fruit. The unripe one (enchor) is sticky and is generally cooked as a vegetable. 

It has been a while since I had some. So when I found some frozen one in the Indian store, I picked it up. I cooked it very much like a fish or a chicken kalia with onions and ginger garlic. I didn't add any potatoes or shrimp although both of them are popular choices and go very well with enchor or jackfruit. 

Here is how I cooked it:

1 pack frozen jackfruit
1 medium onion - chopped thinly
2- garlic cloves - grated
1"  ginger - grated
1 big tomato - grated
2-3 bay leaves
2-3 cardamoms
1 stick of cinnamon
2 cloves
1 tbspoon yogurt
1 tspoon cumin powder
1 tspoon coriander powder
1/2 tspoon chilli powder 
1/2 tspoon turmeric powder
1/2 tspoon garam masala powder
1/2 tspoon cumin seeds
1 tspoon raisins

1 tspoon ghee
2 tbspoon oil
salt to taste

Thaw the jackfruits and toss them in salt, 1/2 of turmeric powder and 1/2 of the red chill powder and set them aside. 

Heat half of the oil in a thick bottomed pan and lightly fry the jackfruit pieces.

Enchorer Kalia
Heat the rest of the oil and temper it with bay leaves,  cumin seeds and the whole cardamoms, cinnamon and cloves.

Enchorer Kalia

Then add the grated garlic and onions and saute for 5-6 minutes. 
Enchorer Kalia

Add the grated tomato, ginger and the rest of the masala. Saute for another couple of minutes till is all come together nicely. 
Enchorer Kalia

Add in the enchor pieces, raisins and the yogurt along with a cup and a half of water and let it cook for 8-10 minutes on medium low flame and close lid till the curry starts to thicken and the jack fruit is cooked. 

Enchorer Kalia

Add in the garam masala powder and the ghee and take it off the heat. 

Let it sit for a few minutes. Serve hot with rice.



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