EASY CORN FRITTERS

 Corn Fritters are very simple to make, healthy and delicious and they get done in no time with no planning ahead needed. Isn't this the very reason, one should make this often? This recipe has been on my mind for a very long time and it is a contest on social media that finally got me making this. 

Other than the Corn, all other vegetables used here are customizable to one's preference. I have used every day vegetables like carrots and capsicum. Grated Potatoes(after removing starch), Purple cabbage, Zucchini are other add ins that I usually use.

While you are here check out other snack recipes here like- Semolina Cheese Balls, Medu Vada, Potato Cheddar bake, Pepper vadai, Patra, Dhaniya wale Namak Pare, Oatmeal Cookies, Samosa Pie, and more...

Here is the recipe for Corn Fritters--

PREP TIME: 10 Mins                                      COOK TIME: 15 Mins

 TOTAL TIME:30 Mins                                    COURSE:  SNACK

 CUISINE:WORLD                                         SERVINGS: 12 NOS   

 AUTHOR: RAJNI RAM                                      

 

      Ingredients:

      Sweet corn Kernels 20 gm (divided into 100 each) cooked and kept aside

      Carrot 1 small chopped finely

      Capsicum 1 small chopped finely

      Refined Flour( Maida) 1/2 cup

      Egg 1 

      Salt as per taste

      Pepper powder 1 tsp

      Red Chilli powder   1 tsp

     Oil for shallow frying the fritters

      STEPWISE RECIPE FOLLOWS:

1. Boil Corn and divided it into 2 halves. Crush 1 half in a mixie/blender to a coarse paste and keep the other half as whole kernels. To the mashed or crushed corn, add all the other vegetables like carrot, capsicum etc, add the flour and egg, followed by salt, pepper powder and red chilli powder. Add chopped coriander if you like(optional).  

                                     

                    

2. Mix well to make a thick mixture, and now add in the whole corn kernels, and mix lightly. Heat oil in a pan (2 tbsp will be enough, more can be added if required). Now drop small scoops of this corn mixture and flatten lightly with a spatula. Coo on one side and flip and cook on the other. Remove and enjoy with some sauce. I drizzled Cheese sauce over them. Alternately bake them in a pre heated oven, by spreading the mixture on a baking sheet, and bake at 200 C for 20 to 25 minutes. Since all oven work at different temperature ranges keep checking from 20 mins onward for doneness.  

        

NOTES:

1. A very simple and fool proof recipe hence no notes are needed.

2. For more quantity just double up the ingredients.

3. As for alternate to egg, Flax egg can be used, but I have not tried the version yet.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

 

EGGLESS PINEAPPLE CAKE

Come Pineapple season and all I can think of is Pineapple Rasam, Pineapple Raita, Pineapple Mor Kuzhambu, Pineapple Rabri and Pineapple Cake. In short, main course to sides to desserts in Pineapple. Oh yes, and salad too...just love the fruit.

This Eggless Pineapple cake is simple and I have followed the same batter used for Upside down orange vanilla cake. I am giving you a base here to which you can add anything you like, be creative, and yet you will have a beautifully moist cake every time. Anyone can make this, no beating, no major whisking. You all know by now the recipes I choose to bake are mostly non-messy ones.

Being an eggless version, this cake is different from the other eggless cakes as I have not used condensed milk or flax egg, but one simple ingredient that we have in our refrigerators. Curd/ yogurt. Yes, that's the base, and I assure the cake will not taste of curd. 

While you are here check out my other cakes like Blueberry Cheesecake, Nutella fudge brownies, Apple cake,  Apple crumble, and more...

Here is the recipe for Eggless Pineapple Cake-

      PREP TIME: 10 Mins                                        COOK TIME: 35 Mins

     TOTAL TIME: 45 Mins                                        COURSE:  DESSERT

     CUISINE:  WORLD FOOD                                 SERVINGS: 6

     AUTHOR: Rajni Ram

Ingredients for Cake:

Pineapple 1 small, skin removed and chopped finely(follow instructions under Glaze)

Maida ( refined flour) 1.5 cups ( 1 cup=150 ml)

Curd/ yogurt 1 cup

Sugar ( white) 3/4 of a cup

Baking powder 1 tsp

Baking soda 1/2 tsp

Oil ( refined oil or coconut oil) 1/2 cup

Vanilla essence 2 drops

Sauteed Pineapple chunks(check step 1 under directions)

Requirement: Square or rectangle baking tin/tray

Ingredients for the topping/glaze

Whipping cream 1 cup

Sugar 4 tbsp

Pineapple  chunks 

Cinnamon powder

Directions for glaze/topping

STEP1:

Remove the skin of the Pineapple, and cut it into fine chunks. In a pan melt 1 tbsp butter and add the finely chopped Pineapple. saute. Add 1/4 tsp salt, 1/4 cup water and 1/2 cup brown sugar and start cooking. When the Pineapple is half cooked, add cinnamon powder and continue to cook until the Pineapple is well cooked and yet firm. Remove from flame and cool. The mixture will solidify a bit and appear saucy. Keep aside.

STEP2:

Pour 1 cup pf chilled whipping cream into a mixing bowl and using an electric beater whip it to a consistency where, when the beater whisk is lifted, the cream forms a soft peak and doses not fall of the whisk. (PS: pictures for this step are not here, as the whipped cream frosting was just an impulsive decision, but a good one😀. Picture for this step will be updated as soon as possible). When soft peaks appear to the cream, add 1/4 of the portion of the sauteed pineapple chunks and mix lightly. Keep some Pineapple chunks aside for topping up.

Directions for Cake:

 Preheat oven to 180 c for 10 minutes. Sift the flour and keep ready. In a bowl take the curd, add the sugar and combine until the sugar dissolves completely. Now add the baking powder and baking soda and set aside for 5 minutes. This makes the mixture to froth up and double in size.

After 5 minutes add oil to the curd mixture and combine well. Add the sifted flour and with a spatula or wire whisk combine nicely to form a batter. Add in the vanilla essence and half the quantity the sauteed pineapples(refer instructions for Glaze step1) and mix lightly. Now transfer the cake batter into a previously greased tray. Place the tray in the oven and bake for 35 minutes at 180 C. Check for doneness or keep for a couple of minutes more, if a toothpick comes out sticky, don't go beyond 5 minutes. Cool the cake for 30 minutes, or until completely cool. Now top with the whipped cream topping and remaining Pineapple chunks and dig in.

STEPWISE RECIPE FOLLOWS:

1. Remove the skin of the Pineapple, and cut it into fine chunks. In a pan melt 1 tbsp butter and add the finely chopped Pineapple. saute. Add 1/4 tsp salt, 1/4 cup water and 1/2 cup brown sugar and start cooking. When the Pineapple is half cooked, add cinnamon powder and continue to cook until the Pineapple is well cooked and yet firm. Remove from flame and cool. The mixture will solidify a bit and appear saucy. Keep aside.

2. Preheat oven to 180 c for 10 minutes. Sift the flour and keep ready.

3. In a bowl take the curd, add the sugar and combine until the sugar dissolves completely. Now add the baking powder and baking soda and set aside for 5 minutes. This makes the mixture to froth up and double in size.

4. After 5 minutes add oil to the curd mixture and combine well. Add the sifted flour and with a spatula or wire whisk combine nicely to form a batter. Add in the vanilla essence and half the quantity the sauteed pineapples(refer instructions for Glaze step1) and mix lightly. 

5. Now transfer the cake batter into a previously greased tray. Place the tray in the oven and bake for 35 minutes at 180 C. Check for doneness or keep for a couple of minutes more, if a toothpick comes out sticky, don't go beyond 5 minutes. Cool the cake for 30 minutes, or until completely cool. Now top with the whipped cream topping and remaining Pineapple chunks and dig in.

6. For the frosting:

Pour 1 cup pf chilled whipping cream into a mixing bowl and using an electric beater whip it to a consistency where, when the beater whisk is lifted, the cream forms a soft peak and doses not fall of the whisk. (PS: pictures for this step are not here, as the whipped cream frosting was just an impulsive decision, but a good one😀. Picture for this step will be updated as soon as possible). When soft peaks appear to the cream, add 1/4 of the portion of the sauteed pineapple chunks and mix lightly. Keep some Pineapple chunks aside for topping up.

NOTES:

1. The curd should not be very sour.

2. Feel free to add your choice of fruits, the process of making sauce remains same. But cinnamon does not go well with all fruits, so go easy with cinnamon.

3. If you have extra whipped cream topping left, you may want to consider sandwiching some between two layers of cake.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

STRAWBERRY AND LEMON LOAF

 Strawberries are in season now and what better way than storing up on all the goodness on what they have to offer by making, jams, desserts or just eating them fresh. But of course who can refuse a good bowl of Strawberry and cream...are you a berry addict like me? then this dessert/bread is certainly for you. If you are not a fan of berries you shall become one after tasting this😀.

This as always is a one bowl recipe and one of the simplest. I have used Whole wheat flour in this recipe, which can be easily swapped with Maida/refined flour if you prefer. A simple dish does not need much of a description I believe, therefore lest get to the recipe directly.

While you are here do check out my other bakes like-  Millet Cookies, Easy 2 way Muffins, Upside down Orange Vanilla cake, Oatmeal Cookies, Baked Samosa Pie, Apple Crumble, Pineapple Jam Tart, Blueberry Cheese cake and more...

Here is the recipe for Strawberry Loaf for you-

     PREP TIME: 10                                       COOK TIME: 50Mins

     TOTAL TIME:60 MINS                          COURSE:  DESSERT/BREAD

     CUISINE:  WORLD                               SERVINGS: 1 LOAF

     AUTHOR: Rajni Ram

 

Ingredients:

Fresh Strawberries 200 gm ( 12 to 15 pcs) chopped into cubes and a few lengthwise

Whole wheat flour 2 cups

Baking Soda 1 tsp

Lemon Juice of 1/2 a lemon

Zest of half a lemon

Egg 1 

Butter 100 gm melted

Milk 1 cup (+ 1/4 cup if required)

Salt a pinch

Lemon Glaze Ingredients:

Sugar 1/4 cup

Lemon juice of 1/2 lemon

Warm water 2 tbsp

Directions for Lemon glaze: Mix together all ingredients until sugar is dissolved and set aside. Do not exceed the water limit mentioned.

Directions for Loaf:

Preheat oven to 180 C for 10 minutes. In a bowl sieve the whole wheat flour along with the baking soda. To this add the sugar and the strawberries chopped to cubes and mix well. In another bowl take the melted butter ,lemon juice, lemon zest and egg and mix well. Add this to the flour and sugar mix, and combine well. Now start adding the milk little by little to make a thick batter. If batter looks very dry add 1/4 cup milk or even less to adjust consistency. Now arrange a loaf tin with parchment/butter paper. Pour the batter into the tin and tap to remove air gaps. Now arrange the reserved strawberries that were cur lengthwise,  on the batter and press gently with your finger. Bake in the oven at 200 C for 50 minutes. Check for doneness by piercing with a toothpick in the center. If undone bake for another 3 to 5 minutes. Remove the cake from oven, prick holes all over it and pour the prepared lemon glaze when hot. Allow to cool completely and then remove from loaf tin. The yummy Strawberry and lemon loaf is ready to serve with tea or as dessert.

STEPWISE RECIPE FOLLOWS:

1. Preheat oven to 180 C for 10 minutes. In a bowl sieve the whole wheat flour along with the baking soda. 

2. To this add the sugar and the strawberries chopped to cubes, add a pinch of salt and mix well.

3. In another bowl take the melted butter, egg, add lemon juice and lemon zest and mix well. Add this to the flour and sugar mix, and combine well. 

4. Now start adding the milk little by little to make a thick batter. If batter looks very dry add 1/4 cup milk or even less to adjust consistency. Now arrange a loaf tin with parchment/butter paper. 

5. Pour the batter into the tin and tap to remove air gaps. Now arrange the reserved strawberries that were cur lengthwise,  on the batter and press gently with your finger. Bake in the oven at 200 C for 50 minutes.

6. Check for doneness by piercing with a toothpick in the center. If undone bake for another 3 to 5 minutes. Remove the cake from oven, prick holes all over it and pour the prepared lemon glaze when hot. Allow to cool completely and then remove from loaf tin.

NOTES:

1. I have used Fresh strawberries as they are in season now. Alternately dried ones can be used. If using frozen strawberries use without thawing.

2. Feel free to use refined flour if you prefer.

3. Egg may be swapped with flax egg, but I have not tried it for this recipe, therefore cannot comment now on the texture. When I make it with flax egg I shall update here.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

BAJRA AND ALMOND FLOUR COOKIES (MILLET COOKIES)

I surfed the internet to find the easiest Cookie recipe with Millet's (that are trending currently), using ingredients that are easily available in our pantries, I scored and scored but couldn't find anything that interested me. By now those who are following the blog and my social media handles know that when it comes to baking, I choose the most easiest recipes, which can be mixed in a single bowl and stashed in the oven to bake. Zero mess.  

I love baking but I hate the mess that comes with it, so the trials in my kitchen are always on for a fuss free recipe. Though I did not find an ideal cookie recipe with Millet's that would satisfy the hundreds of queries in my mind(millet's are not the easiest to work with), I went adding ingredients purely on intuition to arrive at this recipe. As promised, its the easiest and egg free.

While you are here do checkout other bakes here on the blog like Blueberry Cheesecake, Apple Crumble, Easy 2 way Muffins, Upside down Orange vanilla cake, Oatmeal cookies, Apple tea cake and more...

Here is the simple recipe of the Bajra Almond Flour Cookies for you-

      PREP TIME: 15(+ 30 min resting)        COOK TIME: 15 Mins

     TOTAL TIME:60 MINS                          COURSE:  DESSERT

     CUISINE:  WORLD                               SERVINGS: 12 PIECES

     AUTHOR: Rajni Ram

 

    Ingredients:

    Bajra flour(Pearl Millet flour) 1.5 cups

    Almond flour 1/4 cup

    Baking powder 1/2 tsp

    Baking soda 1/4 tsp

    Desiccated Coconut 1/4 cup

    Brown sugar 1/2 cup

    Butter 100 gm softened

    Salt 2 pinches

    Black Currants a hand ful

    Vanilla essence 1/2 tsp

    Directions:

    In a bowl add softened butter(keep out of the refrigerator for 1 hr). To this add Brown         sugar and combine until smooth and creamy. In another bowl sieve the Bajra flour(Pearl Millet), baking soda and baking powder. To this add the Almond flour,Vanilla essence, desiccated coconut, salt and the Black Currants and mix well. Add this flour mix to the creamed butter and sugar mixture. Use your hand to combine them well to form a soft dough. Check picture for consistency. You will not need any form of liquid, just the said amount of butter will do. Now keep the kneaded dough in the refrigerator for 30 mins. Pre heat the oven at 180 C for 10 minutes. While the oven is on preheat, get the cookie dough out of the fridge and divide them into balls. Flatten them on your palms and place them on the baking tray lined with parchment or butter paper. Space them a little apart. I got 12 cookies from this dough, so baked 6 in one round and another 6 in the other. Bake at 180 C for 15 mins. Oven temperature are different for different ovens so keep a check from 12 mins. Remove the cookies carefully from the baking tray to a plate. The cookies will be soft when just out of the oven. Don't worry they will turn crunchy on cooling completely. Enjoy the cookies with your favorite beverage. Cheers !!!

    STEPWISE RECIPE FOLLOWS:

1.  In a bowl add softened butter(keep out of the refrigerator for 1 hr). To this add Brown         sugar and combine until smooth and creamy. 

2. In another bowl sieve the Bajra flour(Pearl Millet), baking soda and baking powder. To this add the Almond flour,Vanilla essence, desiccated coconut, salt and the Black Currants and mix well.

3. Add this flour mix, little by little to the creamed butter and sugar mixture. Use your hand to combine them well to form a soft dough. Check picture for consistency. You will not need any form of liquid, just the said amount of butter will do.

4. Now keep the kneaded dough in the refrigerator for 30 mins. Preheat the oven at 180 C for 10 minutes. While the oven is on preheat, get the cookie dough out of the fridge and divide them into balls. Flatten them on your palms and place them on the baking tray lined with parchment or butter paper(picture not taken). Space them a little apart. I got 12 cookies from this dough, so baked 6 in one round and another 6 in the other. Bake at 180 C for 15 mins. 

NOTES:

1. Since I made this recipe completely on intuition cannot say now if brown sugar can be substituted with white sugar or jaggery. When I try this again with white sugar or jaggery I shall update the recipe here.

2. I have used store bough Almond flour, however almond meal/flour can be made at home by blanching almonds, removing the skin, drying them and then powdering them. 

3. Oven temperature are different for different ovens so keep a check from 12 mins. 

4. The cookies will be soft when just out of the oven. Don't worry they will turn crunchy on cooling completely.

5. Also at this point i'm not sure if any other millet flour can be used for this recipe. I shall soon try it out and update here.

    

 If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

EASY 2 WAY MUFFINS( BLUEBERRY- CHOCOCHIP)

 These Muffins are so easy to bake, the prep is easy too. By now you all know that when I choose to bake, it has to be something that is super easy and fuss free.

So here I am giving you a cup cake dough base which you can customize with your favorite add ins and toppings. These are good for breakfast or as a snack for kids snack box . The muffins can be stored in the refrigerator for upto a week and can be warmed in the oven before serving. 

In this recipe I have topped them with my homemade Paneer Grapes conserve for the blueberry muffin and creamcheese-chocolate topping for the chocochip muffins. There are no pictures to them as the topping came as an after thought. However, I will share the procedure for the cream cheese icing without pictures. As for the conserve, a separate post for it will follow soon.

This is one such recipe where I have not added wheat flour and stuck to just refined flour. Usually I do only wheat flour or mix of wheat and refined flour.

While you are here please try out my other super easy cake recipes like Blueberry cheese cake, Upsidedown Orange Vanilla cake, Apple tea cake, Nutella fudge brownies, and more...

        PREP TIME: 15MINS                                        COOK TIME: 20MINS

       TOTAL TIME: 35 MINS                                       CUISINE: INDIAN

        COURSE : DESSERT                                      SERVINGS: 12 nos

        AUTHOR: RAJNI RAM

Here is the recipe for the Muffins--

Ingredients :

Plain flour 2.5 cups

Sugar 1 cup

Baking powder 3 tsp

Baking soda 1 tsp

Salt 2 pinches

Buttermilk 1cup 

Oil  ( any unflavored oil) 4 tbsp

Butter melted 50 gm ( if using salted skip the salt)

Vanilla essence 1 tsp 

Eggs 2 ( refer notes)

Blueberries 125 gms

Chocochips 50 gm

Directions: 

In a bowl put in all the dry ingredients, that is flour, sugar, baking powder, baking soda and salt and whisk. 

In another bowl put in all the wet ingredients, that is the buttermilk, oil, butter, eggs and the vanilla essence and whisk. Preheat oven to 180 C.

Now slowly add the wet ingredients into the dry ingredients little by little. Combine nicely with a spatula no beater required. Now divide the dough into 2 equal halves. Add Blueberries to one half. Mix it in with very light hands. To another half add chocochip, stir it in light. Scoop the dough into muffin tins lined with muffin liners. Bake at 200 C for 20 minutes. Insert a skewer to check for doneness. Transfer the muffins into a tray to cool. Enjoy these homemade muffins with your favourite beverage.

For Cream cheese icing : in a bowl add 75 gm of cream cheese, 1/2 cup of icing sugar, 2 tbsp cocoa powder, and beat until smooth using an electric beater. The mixture to be smooth and thick and not thin or watery. Use this to top the muffin and enjoy. ( This step is optional and there are no pictures to this step)

STEPWISE RECIPE FOLLOWS:

1. In a bowl put in all the dry ingredients, that is flour, sugar, baking powder, baking soda and salt and whisk. 

2. In another bowl put in all the wet ingredients, that is the buttermilk, oil, butter, eggs and the vanilla essence and whisk. Preheat oven to 180 C.

3. Now slowly add the wet ingredients into the dry ingredients little by little. Combine nicely with a spatula no beater required. Now divide the dough into 2 equal halves.

4. Add Blueberries to one half. Mix it in with very light hands. To another half add chocochip, stir it in light. Scoop the dough into muffin tins lined with muffin liners. Bake at 200 C for 20 minutes. Insert a skewer to check for doneness. Transfer the muffins into a tray to cool.

5. To top the Blueberry muffins use a fruit conserve, preferably berryish and for the chocochip muffins any chocolate icing will do. To follow my style procedure for cream cheese chocolate icing is given above. This step is totally options. The muffins taste just as great even without the toppings.

NOTES:

1. I usually use Olive oil for baking, coconut oil or even refined oil work well.

2. While baking the eggs should always be at room temperature. It's also recommended to have all ingredients at room temperature.

3. Unless a recipe demands chilled butter, always use melted butter for baking.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

 

 

UPSIDE DOWN ORANGE VANILLA CAKE( EGGLESS RECIPE)

 I have imagined creating this cake many times and finally got down to baking it recently. This cake requires small and firm Oranges that can be sliced with the peel. I spotted them at the store I buy my vegetables from and just grabbed them.

This is a simple recipe and an eggless one. Anyone can make this, no beating, no major whisking. You all know by now the recipes I choose to bake are mostly non-messy ones.

I am giving you a base here to which you can add anything you like, be creative, and yet you will have a beautifully moist cake every time. I have not infused the Orange sauce into the cake, but wanted them on top, and so made the upside-down version.

Being an eggless version it is different from other eggless cakes as I have not used condensed milk or flax egg, but one simple ingredient that we have in our refrigerators. Curd/ yogurt. Yes, that's the base and I assure the cake will not taste of curd. 

While you are here check out my other cakes like Blueberry Cheesecake, Nutella fudge brownies, Apple cake,  Apple crumble, and more...

Here is the recipe for Upside down Orange Vanilla Cake. 

PREP TIME: 10 MINS                  COOK TIME: 40 MINS

TOTAL TIME: 50 MINS                           SERVINGS: 6

CUISINE:  WORLD FOOD                      AUTHOR: Rajni Ram

 

Ingredients for the topping:

Oranges 4  with a taut peel ( baby oranges are the best) sliced in circles.

Honey 3 tbsp

Butter 10 gms or 1 tbsp

Ingredients for Cake:

Maida ( refined flour) 1.5 cups ( 1 cup=150 ml)

Curd/ yogurt 1 cup

Sugar ( white) 3/4 of a cup

Baking powder 1 tsp

Baking soda 1/2 tsp

Oil ( refined oil or coconut oil) 1/2 cup

Vanilla essence 2 drops

The rind of 1 small orange grated (optional)

Requirement: Square or rectangle baking tin/tray

Directions for topping:

Slice the Oranges into thin circles and keep aside. In a pan place the butter and melt (take care not to overheat the butter). When the butter melts, add the honey and warm it, on low heat. Now place the Orange slices in the pan and cook for 2 minutes, until the oranges absorb the honey. Flip and cook on both sides ( 1 minute each side). We don't want the Orange to overcook and lose shape. Put off the flame and allow it to cool.

 Directions for cake:

Preheat oven to 180 c for 10 minutes. Sift the flour and keep ready. In a bowl take the curd, add the sugar and combine until the sugar dissolves completely. Now add the baking powder and baking soda and set aside for 5 minutes. This makes the mixture to froth up and double in size.

After 5 minutes add oil to the curd mixture and combine well. Add the sifted flour and with a spatula or wire whisk combine nicely to form a batter. Add in the vanilla essence and grated Orange rind(if using) and combine lightly once again.

In a previously greased tray, arrange the Orange slices such that they cover the bottom of the tray. Now transfer the cake batter into the tray lined with Oranges and tap one gently. Place the tray in the oven and bake for 35 minutes at 180 C. Check for doneness or keep for a couple of minutes more, if a toothpick comes out sticky, don't go beyond 5 minutes. Cool the cake for 30 minutes.  In case you have any sauce from cooking the oranges in honey remaining, you can pour it over the cake as soon as you turn it upside down. let it stand for 10 minutes before slicing.  Enjoy this refreshing cake with tea. 

STEPWISE RECIPE FOLLOWS:

1. Slice the Oranges into thin circles and keep aside. In a pan place the butter and melt. When the butter melts, add the honey and warm it, on low heat. Now place the Orange slices in the pan and cook for 2 minutes, until the oranges absorb the honey. Flip and cook on both sides.

2. Preheat oven to 180 c for 10 minutes. Sift the flour and keep ready.

3. In a bowl take the curd, add the sugar and combine until the sugar dissolves completely. Now add the baking powder and baking soda and set aside for 5 minutes. This makes the mixture to froth up and double in size.

4. After 5 minutes add oil to the curd mixture and combine well. Add the sifted flour and with a spatula or wire whisk combine nicely to form a batter. Add in the vanilla essence and grated Orange rind(if using) and, Vanilla essence and, combine lightly once again. ( I forgot to click a picture of adding the vanilla essence).

5. In a previously greased tray, arrange the Orange slices such that they cover the bottom of the tray. Now transfer the cake batter into the tray lined with Oranges and tap one gently. Place the tray in the oven and bake for 35 minutes at 180 C. Check for doneness. Remove from oven, and cool for 30 minutes. Now when you turn the cake upside down, the Oranges will be on top. 

NOTES:

1. The curd should not be very sour.

2. If using Orange rind(peel) gratings add only 1tsp of it, more quantity can make the cake turn bitter.

3. If any butter Orange sauce is remaining after cooking the oranges in butter, set aside. It can be used as a topping for the cake, pour it after you turn the cake upside down, that is on cooling for 30 minutes.

4. If you want to infuse the cake with this sauce then pour it while baking along with the batter. 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

OATMEAL COOKIES

 Oatmeal Cookies are hearty and chunky cookies that are like granola bars in cookie form. Some days we are in a hurry or rush to get to work, and most times ignore our hunger pangs. This Cookie comes in handy. For those mid-morning or early evening hunger pangs this a healthy option to eat. Have fussy teenagers at home who skip breakfast for sleep😀? Ideal cookie for them.

I am giving you such a simple recipe that one bowl and all the mentioned ingredients are what you need. No mess, mix up everything in a single bowl, scoop the cookie dough into a baking sheet, and done.

These cookies can be stored at room temperature for a week and stay good in the refrigerator for 15 days. I prefer to make them in batches that last me a week or a fortnight. They are very simple to make so I don't mind the process of making them regularly.

This Cookie requires Almond flour/almond meal, which is not available at all stores. Amazon has it though and I ordered it from there. Regular flour will not work for these cookies and will make them doughy. These cookies are not the crunchy ones but the chewy type.

While you are here please check out my other recipes like Blueberry Cheesecake, Apple tea cake, Apple Crumble, Savoury Muffins, and more... 

Here is the recipe for Oatmeal cookie-

 PREP TIME: 20                                      COOK TIME: 30Mins

 TOTAL TIME:50 MINS                          COURSE:  DESSERT

 CUISINE:  WORLD                              SERVINGS: 12 PIECES

 AUTHOR: Rajni Ram

 

Dry Ingredients:

Oats - 1 1/4 cup Instant or rolled (refer note1)

Almonds 1 handful or 50 gm 

Cashewnuts 1 handful or 50 gm

Walnuts 1 handful or 50 gm

Raisins 1/2 cup

Almond flour 3/4 cup (refer note2)

Cinnamon powder 1 tsp

Baking powder 1/2 tsp

Desiccated coconut 1/4 cup

Wet Ingredients:

Dates 100 gm pitted or 15 numbers after pitting

Hot water 1/4 cup or just enough to soak the dates

Honey 3 tbsp

Egg 1

Coconut oil or Olive oil 3 tbsp

Vanilla essence (optional)

Directions:

Soak the pitted dates in hot water, just until they are submerged. Preheat oven to 180 degrees for 10 minutes. While the oven is getting hot let's get the Cookie dough ready. Take the instant Oats and dry roast them on low flame for 3 minutes. We don't want to brown them, but just make them a little crisp. Keep feeling the oats with your fingers, when they hot enough and your fingers can't stand the heat, switch off the flame and let it cool while we get other things ready. Dry roast the Almonds, Cashewnuts, and walnuts, cool them slightly, and pulse them a single time in the blender. We want them to be partly broken.

The dates would have softened by now. Take a spatula or wired whisk and mash it to a smooth puree. Add all other ingredients mentioned under wet ingredients and combine well with a spatula. Add the dry ingredients to this mixture and mix well, such that all are well integrated. Now what you have at hand is a thick batter. 

Line a baking tray with parchment paper or baking paper and grease lightly. Now with an ice cream scoop or a deep round spatula scoop the batter and place them on the baking sheet, giving an inch distance(these cookies do not spread much) between them. Bake at 180 degrees for 30 minutes or until they turn golden brown. Do the skewer/toothpick test if in doubt. (prick through the center, if it comes out clean without any batter, the cookie is done). Enjoy the cookies with a hot cup of coffee, tea, or hot chocolate. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Soak the pitted dates in hot water, just until they are submerged. Preheat oven to 180 degrees for 10 minutes. Take the instant Oats and dry roast them on low flame for 3 minutes. Keep feeling the oats with your fingers, when they hot enough and your fingers can't stand the heat, switch off the flame and let it cool.

2.  Dry roast the Almonds, Cashewnuts, and walnuts, cool them slightly and pulse them a single time in the blender. We want them to be partly broken.

3. Now take a spatula or a wired whisk and mash the dates to a smooth puree. Add all other ingredients mentioned under wet ingredients and combine well with a spatula. 

4. Mix in the dry ingredients into this mixture and combine well until all are well integrated. We will have a sticky dough.

5.  Line a baking tray with parchment paper or baking paper and grease lightly. Now with an ice cream scoop or a deep round spatula scoop the batter and place them on the baking sheet, giving an inch distance(these cookies do not spread much) between them. Flatten the cookies with a spatula slightly. Bake at 180 degrees for 30 minutes or until they turn golden brown.

NOTES:

1. I have dry roasted the Oats as they are the instant ones. If using rolled oats, roasting is not required.

2. Almond flour can be made at home also by blanching almonds, dry them, and then grinding to a fine powder.

3. If one doesn't mind the skin of the almonds they can be directly ground to a fine powder.

4. I have added the Cinnamon powder at the end along with the dry ingredients.