Eggless Pumpkin Apricot Cake

Initially I had planned  to use the apricot received as part of the Arusuvai Friendship Chain in a baking recipe. And I bookmarked few recipes too. I tried a cake using the recipe from Allrecipes. The original recipe was for two cakes. Since I wanted to bake a single cake, I halved the ingredients. I replaced eggs with flaxseed meal and used whole wheat flour (atta) in place of all purpose flour(maida). Except for these two changes, I have followed the original recipe. 

I chose this recipe since I have never baked with pumpkin puree.  Its just mixing the wet and dry ingredients and no creaming/whisking required here. Actually you can do all the mixing in one bowl as mentioned in the original recipe. Since I am used to doing it separately and also wanted to be sure that the wet ingredients are combined well for even distribution.

Ingredients

• Dried apricots  -8 nos  1/4 cup puree
• Pumpkin puree - 1 cup
• Whole wheat flour - 2cups
• Baking powder - 1 tspn
• Baking soda - 1/2 tspn
• Ground cinnamon - 1 tspn
• Salt -1/4 tspn
• Caster sugar  - 1 cup (I powdered granulated sugar not very fine)
• Flax seed meal - 1 tblspn mixed in 4 tblspn of water
• Vegetable oil - 1/4 cup

Method

Prepare the apricot puree

Soak the apricots in boiling water for half an hour. Water should be enough to cover the apricots. Puree the apricots in a mixer grinder. Add some water while grinding. The puree should measure 1/4 cup. You can use the soaked water to make it to 1/4 cup.

Prepare the pumpkin puree

Take 250 gm of pumpkin. Peel and deseed the pumpkin and then chop it into cubes. Steam cook in the pressure cooker or microwave until it is tender. Puree the pumpkin to get 1 cup of puree.

To bake

Mix the flour, baking powder, baking soda, cinnamon, salt and sugar in a bowl.  In another bowl, add flax seeds mixed in water, apricot and pumpkin purees. Make a well in the centre of the fry ingredients. Add the wet ingredients and mix until they are just combined. 

The batter consistency is similar to that of muffins. At first, I had mixed flax seed meal in 3 tablespoon of water. But I found the batter to be very thick and added. another tablespoon of water to get muffin batter consistency.

Bake in a greased and dusted tin at 180 C for 45 minutes or until the skewer inserted comes out clean

The cake was moist and airy. The cake is just sweet enough for my palate. If you prefer it be very sweet, then increase the sugar by 1/4 cup more. After tasting, I felt addition of a handful of nuts/tutti fruity/chocolate chips will be better to make it more than just a plain cake. Else a butter cream frosting would have complemented the cake well but decided not to go for it since I did not want to add more calories.

I will be sending mystery ingredients, as part of the Arusuvai Frienship Chain, to Rajani of Healthy Slurps and Rituparna of ChocolatesAndDreams

Beetroot Aur Mewa Pulao ~ Arusuvai Friendship Chain Season II Recipe

Arusuvai friendship chain season II is back. Thanks to Sayantani for reviving it. This friendship chain was kick started by Lathamma and Srivalli and Bharthi took it forward. In the first season, I received the mystery ingredient from Gaurav and I had sent to Harini/Sunshinemom. And I am glad I could be a part of this during the second season too. 

I received a lovely parcel from Veena . She sent me a lovely recipe book along with a hand written letter. Thank you so much, Veena. The book that came with the ingredient is right for the season with summer recipes from Chef. Sanjeev Kapoor. Veena mailed me saying she forgot to scratch the ingredient name in the hurry to mail the parcel. So asked me to take a guess at the ingredient with out looking at the label. On the first look, I thought it to be dried dates. But on closer look, I knew it was apricot. I made two dishes using the apricot. I made a pulao and had packed it for my husband's lunch box.  My  husband who doesn't give a feedback unless asked for, remembered to tell me the lunch was good, when he was back  from office. 

I followed the recipe from here and had scaled down the ingredients quantity to suit the amount of rice I had
taken.

You need

• Basmati rice/ any long grain rice - 1 cup (I used Surti Kolam)
• Water - 2 cups
• Beetroot - 2 small ones
• Ghee - 2 tblspn
• Pepper - 15 nos
• Bay leaves - 2 nos, torn
• Onions - 2 medium, julienned
• Raisins - 2 tblspn
• Almonds,cashews - 10 each
• Apricot - 5 nos, quartered
• Fig - 5 nos
• Garam masala - 1/2 tspn
• Mint leaves - 10 nos
• Salt to taste

Method

Wash and soak rice in 2 cups of water for half an hour. Heat ghee in a kadai or thick bottomed vessel. I used pressure cooker vessel. Add pepper,bay leaf and onions. When onions turn pink, add raisins, cashew, almonds, fig and apricot. Saute for few seconds. Drain the rice and reserve the water.Add rice, saute for three  minutes and then add the drained 2 cups of water.  Bring it to a boil. Add salt, garam masala and torn mint leaves. Cover and cook on a medium heat. When the rice is half cooked, add the grated beetroot and gently mix. Cover and continue to cook till it is done.

After adding the grated beets, don't mix it thoroughly. Give a gentle mix so that the rice doesn't turn red fully. And you will have shades of light red and dark red in rice as shown in the original recipe. I gave a thorough mix only to realise later what the 'mix lightly' in the recipe intended. This is only for the visual appeal and doesn't affect the taste at all.

If you find the water is less, you can add little amount of water so that it cooks well and also doesn't get stuck at the bottom.

This dried fruits and nuts beet pulao  along with a bowl of raita and roasted potatoes made a tasty lunch. The pulao did not taste on the sweet side even with the beet and the dried fruits added to it. The pepper sufficiently balances the taste.

P.S. Sayantani could not assign any blogger so that I can send the ingredient and keep the chain going. She says she either doesn't have the confirmation or the address of the blogger to give me. So, if any of you would  like to receive from me, please send your mailing address to Sayantani at -  ahomemakersdiary@yahoo.in. You can leave a comment here and I shall co-ordinate with Sayantani and get in touch with you.

Arusuvai Friendship Chain and an Event Entry

During one of my usual blog hop, Meera's post on Eggless Banana Cake caught my attention. I always look for eggless cakes. Among the list of the ingredients, she had mentioned about doodh masala. She has posted the recipe for the same earlier. In the recipe for doodh masala , found one ingredient which was new to me.Haven't heard about that before. On further googling,landed at Indira's. Needless to say, its a treasure house of recipes featuring all most all ingredients used in various regions of India. She has introduced the ingredient for doodh masala in one of her posts on Indian ingredients. What to say about her pictures. They are so real that you might extend your hand to pick them from your screen.

Now cut to the Arusuvai Friendship Chain. Arusuvai is started in India by the mother-daughter duo - Latha amma and Lakshmi of The Yum blog. I had mailed Srivalli, of interest to be a part of the chain. Ever since, Srivalli mailed me that I was to receive from Gaurav, I have been visitng his blog everyday to see if he has posted on his arusuvai ingredient. What to say about the post
on Arusuvai, there wasn't any updations on his blog then. One fine day, there arrived his post. He made up for the delay with 3 posts on the ingredient he received. Still a week passed, with out his mail confirming he sending me the courier. Finally received the intimation from him. He had mentioned the courier guys asking for door no etc. In my place, the building/door no doesn't have any significance. Rest of the address details is enough to locate.

And it arrived at my door two days back. As soon as I opened I found a packet of some seeds. If not I have stumbled on Meera's post, I will not have known what it is. How hard I might guess. If I taste it, I might have a feeling of having tasted it before, but never its name. It was Charoli/Chironji/Saara Pappu. Many thanks to Indira for introdcing it to me and to Gaurav for giving me an opportunity to use it. I feel, this is the spirit of Arusuvai.

I prepared Dates Banana Milkshake adopting recipe of Chandrika of Akshayapatra.
Since I had to prepare for 5 and didnot have enough dates, I added some Dates syrup also. Garnished with the charoli seeds sent by Gaurav.

I am sending this off to Sig's MBP event, which has Mixed Drinks as the theme.

I will be sending a secret ingredient to Sunshinemom of TongueTicklers.

PS. If any of you , who reside in India and is interested to part of this friendship, please leave a comment in Srivalli's or at Bharathy's blog, who are co-ordinating this.