Ginger Corn Flower
Plums Cake
Ajoy loves cauliflower
so we end up eating it every week at least once. So I keep trying variety of
preparations instead of sticking to the usual one. So today I decided to make a
gingery flower. To reduce the spiciness and pungent taste of the ginger I
decided to use sweet corn. The recipe came out pretty well and here it is.
Ingredients
1 Cauliflower
2 Cup Corn
1 Spoon Grated Ginger
2 Tomatoes
1 Onion
3/4 Spoon Red Chili
Powder
1/4 Spoon Turmeric
Powder
1/4 Spoon Coriander
Powder
Salt
Oil
Method
- Heat oil to high and fry the medium sized flower
florets in it till light brown. Keep aside
- In a pan heat spoon full of oil and add onion. Fry till
translucent.
- Add grated ginger and fry for another minute
- Add red chilli powder, turmeric powder, coriander
powder and fry for a minute or two.
- Add mashed tomato in it. Cook for couple of minutes.
- Add sweet corn, salt to taste and cook for 5-6 minutes
till mixture dries up a little.
- Add fried flower florets and mix up gently so that
masala coats the flower
- Cook for 2-3 minutes and serve.
Notes
Dont wait for the florets to be dark in color, after taking out from the oil they darken up a little.
Dont wait for the florets to be dark in color, after taking out from the oil they darken up a little.
Ajoy loves cauliflower
so we end up eating it every week at least once. So I keep trying variety of
preparations instead of sticking to the usual one. So today I decided to make a
gingery flower. To reduce the spiciness and pungent taste of the ginger I
decided to use sweet corn. The recipe came out pretty well and here it is.
Ingredients
1 Cauliflower
2 Cup Corn
1 Spoon Grated Ginger
2 Tomatoes
1 Onion
3/4 Spoon Red Chili
Powder
1/4 Spoon Turmeric
Powder
1/4 Spoon Coriander
Powder
Salt
Oil
Method
- Heat oil to high and fry the medium sized flower
florets in it till light brown. Keep aside
- In a pan heat spoon full of oil and add onion. Fry till
translucent.
- Add grated ginger and fry for another minute
- Add red chilli powder, turmeric powder, coriander
powder and fry for a minute or two.
- Add mashed tomato in it. Cook for couple of minutes.
- Add sweet corn, salt to taste and cook for 5-6 minutes
till mixture dries up a little.
- Add fried flower florets and mix up gently so that
masala coats the flower
- Cook for 2-3 minutes and serve.
Notes
Dont wait for the florets to be dark in color, after taking out from the oil they darken up a little.
Dont wait for the florets to be dark in color, after taking out from the oil they darken up a little.
We had got lot of plums from Costco but they weren't ripe ones. So I had been thinking of making a cake using them for quite a few days. Finally today I got some time to experiment with it thought the plums were ripe now. I made it in heart shape in honor of today's Valentines day.
Ingredients
1 Cup Butter
1.5 Cup Sugar
3/4 Cup Maida
1 Cup Hazelnuts
1 Cup Walnuts
1 Cup Groundnuts
3 Eggs
1/2 Spoon Baking Powder
6 Plums
2 Spoon Lemon Juice
4 Spoon Powdered Sugar
2 Spoon Almonds
Method
- Grind hazelnuts to powder
- In a bowl, beat in sugar and butter till light and fluffy.
- Add a egg to the butter and beat well
- Then add in 1/3rd of hazelnut powder and beat well.
- Continue adding remaining eggs one at a time alternating with hazelnut powder and beat well
- Add in walnuts and peanuts and mix well.
- Sieve maida and baking powder together and add in to the above mixture. Mix well.
- Grease a pan and add in the batter
- Preheat oven to 350F/180C
- Bake the cake at 350F/180C for 45 minutes
- Take out the cake out of oven and arrange in halved plums(without seeds) over the top
- Bake again at 350F/180C for 10 minutes. Take out and let it cool down
- In a small pan mix lemon juice with powdered sugar and let it simmer till thickened
- Pour it over the cake, garnish with finely chopped almonds.
Alternately you can use marmalade jam if you have. I wanted to use that for the glazing but since I didn't have it I made lemon, sugar mixture.
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