Category Archives: My Cooking

Rum and Raisin Cake

Posted on by
Reply


1 1/4 cups raisins
1/4 cup dark rum
1 1/2 cups self- rising flour
2/3 cups unsalted butter , chopped
3/4 cup light brown sugar
3 eggs,beaten







Beaten eggs
 Flour siffed


Butter and sugar


Add egg , butter , sugar , rum -raisin to the flour

PREPARATION

Preheat oven to 350 F
Greese a baking dish and line the bottom with waxed paper .
Soak raisins and rum in a small bowl for 10 minutes.
Melt the butter and sugar in a small saucepan over low heat , stirring until the sugar has dissolved.
Remove from heat.
Combine with the rum and raisin mixture and add to the flour with egg.
Stir with a wooden spoon until combined
Spoon the mixture into the prepared pan and smooth the surface.

Bake for 40 minutes or until a skewer comes out clean when inserted into the center of the cake.


Here is the cake …it turned out more like a rum raisin squares as my pan was bigger for the contents quantity.

anyway ..it’s delicious

Rum and Raisin Cake

Posted on by
Reply


1 1/4 cups raisins
1/4 cup dark rum
1 1/2 cups self- rising flour
2/3 cups unsalted butter , chopped
3/4 cup light brown sugar
3 eggs,beaten







Beaten eggs
 Flour siffed


Butter and sugar


Add egg , butter , sugar , rum -raisin to the flour

PREPARATION

Preheat oven to 350 F
Greese a baking dish and line the bottom with waxed paper .
Soak raisins and rum in a small bowl for 10 minutes.
Melt the butter and sugar in a small saucepan over low heat , stirring until the sugar has dissolved.
Remove from heat.
Combine with the rum and raisin mixture and add to the flour with egg.
Stir with a wooden spoon until combined
Spoon the mixture into the prepared pan and smooth the surface.

Bake for 40 minutes or until a skewer comes out clean when inserted into the center of the cake.


Here is the cake …it turned out more like a rum raisin squares as my pan was bigger for the contents quantity.

anyway ..it’s delicious

Country Garden Gazpacho With Garlic Croutons

Posted on by
2

Ingredients
2 large cloves garlic
3 large ripe tomatoes, peeled and cut into chunks
1 medium cucumber, peeled and cut into chunks
1/2 large red bell pepper, cut into chunks
1/2 cup red or white sweet onion, chopped
1 cup tomato juice
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon red ground pepper
1 tablespoon extra-virgin olive oil
2 slices whole-wheat bread, cut into
1/2-inch cubes
Preparation
Drop 1 garlic clove through the feed tube of a running food processor and process until finely chopped. In batches, add the tomatoes, cucumber, bell pepper, and onion; process until pureed. Pour into a large bowl. Stir in the tomato juice, lemon juice, salt, and red pepper. Cover and refrigerate about 2 hours, until well chilled.
Meanwhile, smash the remaining garlic clove with the flat side of a chef’s knife or a meat mallet. Place the garlic and oil in a medium nonstick skillet over medium-low heat. Cook, turning and pressing down on the garlic, until golden, about 4 minutes. Discard the garlic. Add the bread cubes to the garlic oil and cook, stirring, until browned and crisp, 2 to 3 minutes. Transfer the croutons to a bowl and let cool.
To serve, stir the soup and ladle it into bowls. Top each serving with some of the croutons. You’re going to love it!
Per 1 1/4 cups: 130 calories, 21 g carbohydrates, 4 g protein, 4.5 g total fat, 0 mg cholesterol, 4 g dietary fiber, 450 mg sodium.

Country Garden Gazpacho With Garlic Croutons

Posted on by
Reply
Ingredients
2 large cloves garlic
3 large ripe tomatoes, peeled and cut into chunks
1 medium cucumber, peeled and cut into chunks
1/2 large red bell pepper, cut into chunks
1/2 cup red or white sweet onion, chopped
1 cup tomato juice
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon red ground pepper
1 tablespoon extra-virgin olive oil
2 slices whole-wheat bread, cut into
1/2-inch cubes
Preparation
Drop 1 garlic clove through the feed tube of a running food processor and process until finely chopped. In batches, add the tomatoes, cucumber, bell pepper, and onion; process until pureed. Pour into a large bowl. Stir in the tomato juice, lemon juice, salt, and red pepper. Cover and refrigerate about 2 hours, until well chilled.
Meanwhile, smash the remaining garlic clove with the flat side of a chef’s knife or a meat mallet. Place the garlic and oil in a medium nonstick skillet over medium-low heat. Cook, turning and pressing down on the garlic, until golden, about 4 minutes. Discard the garlic. Add the bread cubes to the garlic oil and cook, stirring, until browned and crisp, 2 to 3 minutes. Transfer the croutons to a bowl and let cool.
To serve, stir the soup and ladle it into bowls. Top each serving with some of the croutons. You’re going to love it!
Per 1 1/4 cups: 130 calories, 21 g carbohydrates, 4 g protein, 4.5 g total fat, 0 mg cholesterol, 4 g dietary fiber, 450 mg sodium.

STRAWBERRY MILK SHAKE RECIPE

Posted on by
2

INGREDIENTS
Fresh Large Strawberries , A Dozen
2 Cups of Milk
3 Tbsp Sugar
Ice – 25 cubes
Nuts – Almonds, Cashew , Pistachio( Any or all of them if desired )


I had a box of fresh strawberries , couldn’t keep them long so I decided to make the strawberry milk shake.

 A Dozen strawberries cut and clean.

PREPARATION
In a blender add all the ingredients and blend well.


Here I added Strawberries and Ice

Here I added Milk and Sugar

Here you can see all the ingredients blended

Pour into a Glass and Serve


I added some crushed Almonds and mint leafs for decoration.
If you are making this Milk Shake for Kids add Nuts depending on their choice for more nutrition and flavor

WITH OR WITHOUT NUTS ITS STILL HEALTHY

YUMMY , SMELLS DELICIOUS and HEALTHY

HOPE YOU ENJOYED THE PHOTOS

STRAWBERRY MILK SHAKE RECIPE

Posted on by
Reply
INGREDIENTS
Fresh Large Strawberries , A Dozen
2 Cups of Milk
3 Tbsp Sugar
Ice – 25 cubes
Nuts – Almonds, Cashew , Pistachio( Any or all of them if desired )


I had a box of fresh strawberries , couldn’t keep them long so I decided to make the strawberry milk shake.

 A Dozen strawberries cut and clean.

PREPARATION
In a blender add all the ingredients and blend well.


Here I added Strawberries and Ice

Here I added Milk and Sugar

Here you can see all the ingredients blended

Pour into a Glass and Serve


I added some crushed Almonds and mint leafs for decoration.
If you are making this Milk Shake for Kids add Nuts depending on their choice for more nutrition and flavor

WITH OR WITHOUT NUTS ITS STILL HEALTHY

YUMMY , SMELLS DELICIOUS and HEALTHY

HOPE YOU ENJOYED THE PHOTOS

EASTER DINNER MENU

Posted on by
Reply

Mango Milk Shake for a kick start
Appetizers
Non Vegetarian
Chili Chicken
Spicy Shrimp fry
Vegetarian
Badminton Crunches
Entree
Vegi Biryani
Chicken Curry
Mutton (Goat ) Curry
Aloo ( Potato ) Kurma
Dal ( Lentil Soup )
Raita
Dessert
Double Ka-Meeta with Seethafal Ice cream

Above & Below Chicken Curry

( Mutton ) Goat Curry

Vegetable Biryani


Spicy Shrimp Fry
Funny Fact : I was too busy to take pictures so I took pictures after we are done eating .

Chilli Chicken

Easter Cake

Raita…shouldn’t have had flash on …

Double Ka-meeta with Ice cream


Mango Milk Shake

Posted on by
Reply


Ingredients
Mango’s – 2 , squeezed and juiced.
or use Pulped Mango Juice sold in the stores.
1 Cup Whole Milk
4 spoons of sugar or depending on the sweetness of the Mango’s
Ice – 10 cubes.

Preparation :


In a blender add all the above ingredients and blend well. If you want the shake to be thinner in consistency add more ice and blend.
I made these for a Easter Party @ home so went to the next level to make them look fancy with a cute umbrella and a slice of Orange.

Enjoy some sweet and cold Milk Shake …I sure had fun