Apple cinnamon cake

 

Apple cake with a honey glaze

Yummy apple loaf cake

The one thing in abundance in my family are, cake-o-holics or should I call them cake fiends??!! Honestly,one would think they know not any other word other than "CAKE" or any other food for that matter. Mind you,these are not kids I'm talking about,the little ones are more than happy with the odd cupcake treat but ,the grown ups...OH MY GOD !!!!

The leader of the pack is of course,my spouse,who insists that all my culinary interests are only because of his constant encouragement !!!!! (he's right ;PPP...sssh !)
But ,seriously cake ,cake and not just a few slices..the whole cake,if you please. So,enter my loaf tins of many sizes,regular,small and smaller. Genius right ?!!  Actually I'm doing everyone a favour by splitting the batter into many tins,far fewer calories getting ingested,they'll thank me some day,soon, I hope!
Actually,the truth be told, I can never resist a cake request...which is why not  many people have my phone number...lol ! I enjoy making things for friends and family and it really strengthens the bond in relationships when you give,in different ways ! 

Anyone who denies wanting to eat a slice of home made cake is only part human...lol! I mean that's one of life's small pleasures that you should indulge in.Also for me ,the act of mixing batter is so relaxing and usually puts a smile on my face when I think of the person whom I'm making it for.....fill it with love,there lies the secret of a delicious cake :))
 Recipe
100g wholemeal flour (you can use 50g whole wheat.25g ragi flour and 25g soy flour)
 self raising flour-75g
 apples-2
curd- 65ml
butter -115g
cinnamon- 1 1/4tsp
eggs-2
150 g demerrera sugar
honey -3 Tbsp
Method
 Preheat the Oven to 180 degrees C
Grease and line a 20cm round cake tin with baking parchment( or 1 small and 1 medium loaf tins)
Beat butter and sugar until pale and creamy
Add eggs n beat well
Add Cinnamon and curd and mix in
Sift the flours together
Fold the flour in with a turning action...do not overmix, you will get a fairly  thick batter...no need to worry, just make sure that you mix gently,not vigorously and you'll get a  light cake
Spoon half of the batter into tin
Peel,core,slice apples and add a layer of  the fruit on the batter,top with more batter and another layer of apples and continue until batter is done
Bake for 40 mts or until a skewer inserted in the centre comes out  clean.
Let it cool for 5 mts before transferring to a plate.
Brush the top with honey or drizzle over to form a light glaze.

Pear and cherry tomato salad

I think as human beings we are constantly fascinated by things tiny. A whole industry thrives on the lure of the cute and small ! Baby corn ,baby carrots,baby spinach...give a totally different appeal to the dish as does the word 'mini' !!! In my family ,tomatoes roasted with a drizzle of extra virgin olive oil and balsamic vinegar tops the list in flavours.... So,you can only imagine the loud welcome ,that cherry and pear tomatoes receive ,at our home...sometimes almost a thunderous applause !

I owe my deepest gratitude for this bounty of pear and cherry tomatoes,to the garden of Mrs.Chitra Krishnasamy,the lady with not only a green thumb but with green hands and a heart filled to the brim with the spirit of generosity !She is a true inspiration and is eager to help anyone who wants to follow a healthier life style...you can contact her at...98655 24323.Some of the cherry tomatoes ,I found at Orga foods on Race course.

This simple salad always nourishes our body and soul whenever we eat it. This time however,made with these tomatoes and basil from my back yard,they did indeed taste as if they were cooked for the divine !

Recipe for cherry and pear tomato salad
Cherry tomatoes
Basil leaves-15-folded and sliced length ways
Balsamic vinegar-2 Tbsp
Extra virgin olive oil-2 Tbsp
Salt and freshly cracked pepper
Method
Pre-heat oven to 200 degrees C
Wash the tomatoes well and make a criss cross at the top
Sprinkle salt and pepper to taste
Drizzle the olive oil and balsamic vinegar
Toss the shredded basil leaves on the top
Mix together gently
Bake/Grill  for 15mts...the tomatoes should still hold their shape,far more appetising that way !

Rocky road for moms

Say the word 'treat' and the next word to follow will be, 'children' !!! Sweets ,chocolates ,cotton candy,lollipops are all bites of yummy happiness that are associated with children. So when I was asked to write an article for mothers...it set me thinking,while we certainly aren't overly enamoured of candy,we do indeed love the occasional sweet treat.In my book sweet indulgence/decadence= chocolate !!! At the same time ,it had to be more than just an indulgence,it had to satisfy on the nutrition aspect as well ! So,dark chocolate,it was,loaded with antioxidants,this is something you are advised to eat a bit of  every day.

Cranberries along with walnuts and almonds are glorified as having various health benefits..so why not have them come together in a delicious and healthy mommy snack ?!!?!
After all...Moms need rocky road too !!!!! Now, there was a combination that would work,so after eliminating ,the marshmallows,the m&ms and the golden syrup...I set to task making this grown up version of rocky road with digestive biscuits,cranberries,nuts and honey ...I'm pleased to tell you that it passed the test with rave reviews from both mommies and kiddies alike ! It's not as chunky as a regular rocky road but these thin squares are just perfect !

Rocky road for momsdigestive Biscuits-180g powdered
Dark chocolate-200g (you could use bournville or  milk chocolate if you prefer)
Cranberries or raisins-1/4C Almonds-25 g-chopped 
Walnuts-25g-chopped
Soft unsalted butter-2 Tbsps
 Honey-1/4C
Method
Grease a medium sized square dish and set aside.
Over a pan of boiling water place a big bowl,with the chocolate,honey and butter,the heat of the boiling water will melt the chocolate and butter..swirl it gently and do not stir often.
Once it has melted to a yummy liquid chocolate goo...set it aside. 
Once it has cooled slightly,add in the powdered biscuits,cranberries and nuts and mix in thoroughly.
Dollop it into the greased dish and flatten down well with the back of the spoon.
Refrigerate for an hour or two
Once it's firm,cut into squares or rectangles ,to serve.
This being such a versatile recipe ,it's easy to play around with it depending on what kind of flavours you like with chocolate,you can make it as healthy or as plain as you like it...takes very little time but the results are unbeatable :)

Ezhantha vadai

It wasn't until much later in life,as an adult,that I knew the English name for the ezhantha palam.The Indian jujube as it is also known is a huge favourite in rural India. For me the ezhantha palam will always remind me of the ezhantha vadai,that was and still has my brother and cousins drooling. This is one treat that always evokes many memories of fun times at school,the pranks,the teasing,the laughter,the spicy/sweet/tangy taste of the ezhantha vadai in your mouth,that leaves you craving for more !!!

Ezhantha palam

This small red fruit is dried in the sun,then sometimes the seeds are removed,not always ! I so prefer the seeds removed,that way you can eat it faster ;)) Once it's dried,it is pounded together with tamarind,jaggery and red chillies..(drool drool and more drool).. and then it's left to dry some more ! In the school canteens,little sachets of the same blend used to be available in a semi liquid form...the number of plastic sachets with teeth marks on them were too many to count but ...oh my god!!!... they were so good !!!

 As I'm writing this I can so visualise the affectionate but not to be messed with grandmothers,who were very particular about the quality of the fruit and very precise about the process of making the ezhantha vadais. Until this day it is my grandmother and her siblings,who continue to think of us and send us these nuggets of salivating deliciousness,without fail,every year, during the ezhantha palam season and make us feel like greedy little children,all over again !

Ezhantha vadai

I can only imagine what it must have been like at a different moment in time,back then when things were far less complex,the women of the home busy during the summer months,in the tasks of pickling and preserving...the conversations they would have had out in the field beneath swaying coconut trees,the satisfaction they must've derived at being masters of their craft,the pride they felt at running a home,knowing fully well that no man could do these tasks so well and with so much ease...the knowledge of elevating the 'job' of a homemaker to an art form! I am proud to have grown up around such strong women and acknowledge the fact that the woman I am today has a lot to do with that kind of powerful examples of womankind...they did more than just make ezhantha vadais !!!

Terra earth food

It's heartening to see 'food consciousness' growing in leaps and bounds around us.Foods that are parents and grandparents ate every day have almost disappeared from our diet today ! Thankfully there are initiatives taken,like the one by Terra earthfood,to bring back to our table almost forgotten grains and flavours.

Thanks to the bazaar organised by Ranjana Singhal,at 'On the Go',at race course,I got to know the delicious ,healthy snacks made by Terra with an emphasis placed on quality and the use of organic grains ! The red rice murrukkus, the ragi ribbon pakodas and the thattais are yummy as ,I am told are the cookies and sweets too. I was rather fascinated by the 'apricot mysore pak' too !

These snacks are available at Coimbatore,at Orga foods on Race Course,they are made in Chennai and the enterprise is managed by Meera Maran...for further enquires,please contact meeramaran@terrafoods.co or at 0091-99406 38391,the packets are between 150g and 200g weight and cost between Rs.45-Rs.200 depending on the item.

They seem to have products for various diet specifications,I don't know about you but I for one am very glad that someone has taken this step towards introducing wholesome snacks,at an affordable rate,much needed I think in the era of packaged snacks full of preservatives like chips,kurkure,fryums etc
I truly think we need to wake up and introduce ourselves and the next generation to choosing healthier eating habits...that's the only way, no matter how old we are,age will only be a number ;))

The range of snacks from brown rice mullu murrukku,ragi ribbon pakoda,red rice ribbon pakoda and many more...

Apricot mysore pak

Orange cookies

moong dhal laddu

Ragi ladoo

Beet,bread and mint snack

Snacky food is a favourite with most people ,especially children...they go down far more quickly than regular meals do ! While it is a hard task to get them to not snack especially when they are in the age group of 10-18,what we can do is offer them healthier snacking options !

This recipe came about 1 evening when I had 6 hungry teens in my home after school...it had been a long day and I did not find the time to venture out to pick up any other ingredients with which I could've made some of their favourites ! However i wasn't going to let that deter me from whipping up a tasty snack ! Beetroots were a plenty in my home and my family love the flavours of beets,lemon and mint.You should've seen the curious glances and the questioning 'what is this ,aunty?' looks....they took one hesitant bite..they are all far too polite,to refuse anything outright and whadya know ,the platter was empty in minutes...nothing could've made me happier,especially hearing the accompanying sounds saying,"mmm" '"yummy", "oh yum"...so do try,you won't be sorry !Honestly it's occasions like this which motivate me to keep experimenting and sharing with you all !

 Recipe for Beet,bread and mint snack-serves 6
Ingredients
Beetroot-2 steamed with the skin on
Pizza bases-2 (you could even top this on toasted bread,roasted potato slices,on some mozzarella discs ...)
Mint leaves- a small hand full
Olive oil-5 tbsp (EVOO)
Salt ,pepper to taste
juice of half a lemon
 Garlic-1 clove

Method
Brush the pizza bases with a bit of olive oil and bake in a hot oven,until golden,set aside.
Now peel and chop the beetroot and add to the blender with the garlic,salt,pepper and lemon juice
Blend well and you will get a grainy puree'
Add the olive oil and blend again...it will turn smooth and silky
Check and adjust seasoning.
Now cut up the pizza bases into triangular wedges
Top with a spoonfull of beetroot puree' and garnish with a fresh mint leaf
Serve with some lemon wedges.

The colours look absolutely mouth watering :)))
 

Keerai (spinach) Vadai

A lot of parents today are faced with the unfamiliar task of having to cut down the calorie intake of their young child...the reasons being many...the staggering variety of eats from all over the world, available at your neighbourhood store,which was never so easily accessible before...the awareness of children,today,who at a very young age know what flavour of cupcake they want and where to get it from...and the exposure to a huge array of flavours,that in turn make ,eating simple food,a rather herculean task !

This simple recipe which can be served at lunch or as a snack is very tasty and is eaten without a grumble...the fact that ,in my home,they have to eat it,grumble or not ,is a different matter altogether !!!! That's what we were taught as children and I pass the very same lesson on ,to my own...and have been quite successful,thankfully !In our Indian homes, in the South,it's not uncommon to find families relishing these vadais with a hot cup of tea :))

My friend,asked if I could suggest a few easy options for healthy after school snacks,that required no cheese,butter,sugar...keeping in mind the calorie count.As harsh as that may seem,for a child...it's wise to do so,especially when they are at the age of 9 /10 years old, because that paves the way for healthy eating habits from then on ! Popcorn (not the packaged kind), tempered puffed rice , roasted nuts...I taught ,along with my kids,myself as well, to relish dried fruits like figs,raisins and dates...boiled /roasted corn on the cob,boiled peanuts,banana and yoghurt smoothie,whole grain crackers with a hung curd topping,sprouts made tangy with lime and chilli...all yummy options which don't leave you feeling deprived.

These are suggestions only for the concerned parent who need to help their child with attaining an overall wellness...children who are otherwise of normal health should eat everything in moderation but in my opinion still be aware of the quality of food that they fill their stomachs with ! That I think is the only way to prevent the diseases that suddenly seem to have become common around us,today !Also I believe that if we eat healthy ,by example,the kids are bound to do so too...so...no need to obsess about it but if we can take the healthier alternative,why not ?!!!

Purple spinach leaves

These fresh purple spinach leaves seemed to be calling out to the 'mom' in me to cook up something wholesome and appealing..."keerai vadai" is one option to use up a whole lot of spinach (keerai) and is also far more interesting than a simple keerai poriyal(stir fry),which might not be eaten in the same quantity !!! 

Crispy hot keerai vadais

These vadais are a great low carb option and very nutritious with the addition of channa dhal (bengal gram)and they aren't deep fried !
Recipe
Ingredients
Spinach-300g( washed and chopped)
Onions-2(finely chopped)
Green chillies-2 finely chopped
Ginger and garlic paste-1 Tbsp (optional)
Bengal gram/Channa dhal( kadalai paruppu)-3/4 C -washed and soaked in warm water for an hour and a half
Fried bengal gram (pottu kadalai)-a small hand full
Oil,salt to taste
asafoetida-a pinch
Method
Add a little oil in a pan,add the asafoetida
Saute' the chopped onions,until soft
Add the chillies, spinach leaves,salt and the ginger and garlic paste.
This ensures that the g&g paste won't catch and burn
When the spinach wilts slightly,stir and take off heat
Press down and remove the excess water...this removes the lingering bitterness(and sadly some nutrients!!!)Check seasoning.
Blend the soaked  dhal with a bit of salt(after draining the water) to a coarse puree'
Mix it by hand into the spinach mixture,add the fried bengal gram,shape the mixture and flatten and set aside.
Heat about a spoon of oil on a hot tava or frying pan and cook the vadais on either side ,on a low flame ,until golden and done.
Serve hot.

Note:The flame needs to be kept on low to ensure even cooking ...also making it flat helps the vadais cook faster in less oil(to avoid deep frying),in this recipe you will find the spinach ratio is higher than that of the dhal...since we are cooking the spinach a bit...(it still retains it's colour as you can see),a light crisping on the tava will do !

 

Egg aapam

Hoppers as they are known in Sri lanka..... aapams make you visualise the cuisine of Kerala with 'ishtew'(stew) or chicken curry. Since many years now Aapam with coconut milk is the favoured Sunday breakfast for my parents in law and I'm very grateful that some of the aapam batter is set aside for me to make use of, later at my convenience.I am the only other one in the family who has a liking for the simple comforting meal of aapam and coconut milk...for the rest of them it has to be 'refined' a notch !!!

Egg aapam is commonly ,found at restaurants or made in homes...the bulls eye yolk sitting in the middle of a soft fluffy aapam with crisp edges is a filling treat !It never occurred to me to make it any other way until my meal at Nalas Aapakadai...I was quite amazed to see the way the aapams were filled with mince and other veggies without it being overpowering !

I guess that visual stayed firmly planted in my mind...I did not really plan on replicating it ,at home at any point in the near future...but one morning,as I was all set to make egg aapams for the children...it was a bit of a shock to open the refrigerator and find one lone egg (I'm usually a bit more organised than that!)...I'm so thankful for the 'eureka' moment,that I remembered the stuffed aapams at Nalas...so using the one egg and adding our favourite herbs and spices...this 'now family favourite' egg aapam came into existence in our home..I am happy to share the recipe with you.

Aapam in the aapakkal

Flavour filled egg aapam

Crispy...soft...yummy aapam

Recipe for aapam filling-serves 2

Egg-1

Small onions-5 chopped fine

Green chillies-2 chopped fine

Milk-1 Tbsp

Coriander leaves-1/2 C Chopped

oil,salt,pepper

Method

In a bowl,beat the egg,milk,salt and pepper.

Add the other ingredients and mix them into the frothy egg mixture.

Ladle the aapam batter into the aapakal and swirl it around.

Close the lid.

After 2 mts ,when it is just set,pour half of the egg mixture and spread it to the edges gently with a fork/spoon.

Close and let cook on a slow fire for a few minutes,until the egg is cooked.

Serve hot.

Usually this egg aapam needs no accompaniment,but some folks just need something... out of habit,so ,if that is the case, the simple coconut chutney works very well...if you are planning on making some aapam batter...do try this recipe,for your sunday morning treat and let me know if your family loves it as much as mine does...as always,I look forward to hearing from you ! Ta :))

Mint

Mint...just hearing the name refreshes you ! As summer is just around the corner I am definitely going to be adding a healthy dose of this wonderful herb,in a lot of my food...it's great in a salad,in a drink and pairs very well with robust flavours as well. Indian mint, Pudina ,as we call it, has been touted as a natural aid for digestion,many other stomach ailments and a breath freshner.

Mint of so many kinds are used all over the world.Peppermint ,spearmint and recently apple mint. In the olden days they were essentially used as room freshners,in Greece they were known as 'the herb of hospitality',people felt so welcome in a home where everything smelt so fresh and clean...students were made to wear it on their person as it was believed to have accelerated learning...today it is also used extensively in the field of aromatherapy...mint oils ,lotions ,soaps are scrubs are in constant demand,to keep the wearer 'minty fresh' all day long !!!

This is one flavour that finds itself in so many drinks ,from the sweet moroccon tea that is filled with mint leaves,the mint julep ,the mojito which are all palate cleansing and delicious.Creme de menthe is also used to make delicious cocktails like the grasshopper...recently I watched Nigella Lawson make a grasshopper pie and I'm eager to try making a modified version of it,as I'm not really a fan of minty desserts or mint chocolate :) !!! 

The patch of mint that brightens my kitchen garden !

This is one herb that requires very little maintenence,it's a runner ,takes on a large amount of sunshine and just enough water...known to grow wild (which is perfect for summer!),if you want to contain it,it can be grown in shallow troughs with medium depth...to pluck a handful of mint and bring it into the kitchen to add to a dish...oh ! What joy !!!!
You should get started on that mint patch or a small pot of mint now,you'll definitely thank me when summer is here...think mint sorbets (dessert exception), hammocks, long afternoon siestas and exciting fiction...the only way to get through summer,believe you me...at least until the holidays start...*wink* wink*

Akuri on toast

Some memories are imprinted in our mind for posterity. It's these memories of insignificant ,normal moments that make a lot of sense later, of how important these moments were ,when you reflect back on them as an adult or sometimes relive those very moments not with your parent but with your child !

Among one of those memories,is one,of me tasting Akuri on toast for the very first time :) It was at the Taj Coromandel Hotel at Madras,as it was referred to then...at breakfast with my mother,I must've been about 8 years old,I remember feeling all grown up ,reading the menu card,with the napkin unfolded on my lap...I was very intrigued by the name Akuri on toast,as I'd never heard of it before...my mother after explaining to me about what it was,encouraged me to try it... and boy,did I enjoy every mouth full !!! After that, breakfast at that coffee shop for many years was and could only be Akuri on toast...ha ha...nothing else even came close ! It never occurred to me to ask mum to make it ,for me ,at home...unlike kids today,who think we are capable of conjuring up anything that they desire,at home ,in our very own kitchen !!!!So Akuri at home it is,usually over the weekend...an eagerly awaited breakfast,to indulge in on a lazzzy Sunday morning !

This Parsi style scrambled egg dish is full of flavour and is perfect for a relaxed weekend breakfast with the family or with friends !

Recipe for Akuri on toast-serves 4

Eggs-4

Tomatoes-2 finely chopped

Onion-1 finely chopped

ginger garlic paste-1/2 tsp

coriander leaves-1 C-chopped fine

green chillies-2 finely chopped

milk-1/4 C

Olive oil

If you look at a traditional Akuri recipe,it will include turmeric and cumin...I however do not add turmeric to eggs anymore after I read an article about turmeric being an aid  to the growth of salmonella !!! I also felt that it did not really need the cumin and at times I skip the ginger and garlic as well...just to give you an option !Traditionally ghee is used for Akuri...I prefer to use olive oil.

Method

In a bowl,whisk together the eggs,milk and salt

In a pan ,heat the oil and add the g&g paste,saute'

Add the onion ,let it soften ,then add the tomatoes,chillies and let  it sweat for a bit.

Add the coriander leaves and mix

Turn off the flame

Add the beaten egg and mix in

On a slow flame,keep stirring the mixture until the egg scrambles

Serve hot.

Akuri on toast !

Serving suggestions for Akuri are hot buttered Pav or puris...but I always have it on toasted whole grain bread...I first read it on the menu card as Akuri on toast and that's the only way I want to eat it...and yes I do smile,whenever I make it, thinking of that first bite ,so very long ago!!!

Mandarins

Lunch with a childhood friend is always time filled, laughing ,reminiscing ,exchanging new secrets,grown up ideas and almost hear our mothers' voices come out of our mouth instead of our own !!!! On one such a lunch a few days ago,an absolutely delicious meal of, "words fail to describe", mouth salivating Andhra food,which I regret not having photographed,I was truly glad that I write a food blog ! It also made me realise why I enjoyed blogging so much ,it's not just because one is interested in food and tastes etc...it's also the concept of sharing,sharing what one learns , a new discovery...like a child wanting to run to his or her friend in wonder and be the one to share the secret...that is exactly how it feels to be able to share my thoughts with you !!!!!!!!!

At the end of this yummy assault on the taste buds ,I needed to sit and just revel in all the flavours that blended so well on my palate...a half an hour later,was placed before me ,a delicious tray of desserts....chocolates,dates,carrot halwa ,katlis and adorable Mandarins !!!! I knew they were mandarins but what I did not know was that they could be eaten with the skin !!!!

They are a variety of citrus fruits similar to oranges commonly found in China,where these are from...but also available in Mumbai and other metros, at exotic fruit stores ! The skin on the Mandarin is so thin,that it can be bitten into easily and the flesh is so sweet,not a hint of tart whatsoever ! Another friend and reader who gets it from Mumbai,insists that it's the perfect snack for her kid's snack break at school !

Loaded with vitamin C ,this little fruit carries all the goodness of citrus fruits and the skin being so easily edible adds to the fibre content and is loaded with antioxidants as well ! The fruit is said to be prescribed in Asian medicine for all ailments of the throat and has tremendous nutritive properties.
This is also a hardy fruit to carry back on your travel,since it is not soft and has a firm outer covering,it's a great bring back home gift for family and friends...you know what is going to be stuffed in your hand luggage ,the next time you travel ;)) Cheers !

BBC Good Food India

The first time my mom sent me an edition of the BBC India Good Food magazine,I was hooked.... and have been an ardent reader ever since they launched in India in 2012. So many of their recipes are so versatile and at the same time the amount of information that they pack into a single issue is incredible ! I love the way they grade their recipes from easy to difficult...something for every reader to try ! The glossy pages,for me are as good as some of the best cookbooks that I've ever read !

One day as I was thumbing through their cookbook,I realised that they are very encouraging of food bloggers,though my blog is in it's very baby stage I still decided to mail them ,to take a look at PINK LEMON TREE....that was some months ago and I had even forgotten about it ! I will always remember the day that I did get a mail from the team at BBC Good Food India...saying that they had shortlisted me and if I was interested in contributing to their food nation column !?!....That was quite exciting,I knew what exactly they were looking for,having been a regular reader and boy did I enjoy doing that small write-up...it was fun !

Now ,that the issue has hit the stands,it's nice to hear from Mr.Sathish at Shree Aanandhaas,a regular reader himself,how completely surprised and thrilled he feels to have his restaurant featured in this particular magazine...a well deserved honour,as the food at his place is so delicious, varied ,clean and the whole dining experience is surrounded by an air of respect and maintains impeccable standards of hygiene !

I'm proud to be an Indian and it was so satisfying to have Coimbatore mentioned in my favourite food magazine,I hope you all will pick up a copy and like me will soon be addicted to the glossy pictures and recipes that make it such an enjoyable read  for foodies like you and me ! It is all your comments and likes and messages that encouraged me to write,so a big hug and thank you !!!