Lemon Zest cake

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I would say, cakes are our creation. We can mix and match the ingredients to bake a perfect cake. This time, I used only lemon zest with other basic ingredients. I turned out simply superb with soft, fluffy inside & crispy, crunchy outside.

This cake is perfect during tea time. Lemon has got its unique taste and aroma. Addition of lemon zest is the real twist which made this cake yumm:)

Ingredients :

1. 200 gms softened butter
2. 200 gms sugar
3. Grated zest of 1 lemon
4. 1 1/2 cups plain flour
5. Baking powder - 1 tsp
6. Eggs - 3 nos (lightly beaten)
7. Milk -2 tbsp

Directions to bake :

# Preheat the oven to 180 C. Lightly grease the baking pan & line the base with non-stick baking paper.

# Cream the butter, sugar and lemon zest until light and fluffy. Sieve the flour with baking powder. Slowly add the eggs, alternating with a tbsp of flour. Fold in remaining flour and then the milk.

# Pour into the prepared tin and bake for 60 min or until done.

Perfect with tea.

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Coconut chutney & an award

Coconut chutney is the most popular & frequently made dip in the south India. Simple and delicious which taste good with idlies, dosa, pongal, vada &along with sambar.

I like the seasoned red chillies, when we squeeze that it releases the juice which taste great with chutney. Enjoy this :)

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Ingredients :

1. Coconut pcs - 1 cup
2. Roasted gram dal - 1/4 cup
3. Green chilly (or) Red chillies - 3 to 4 nos
4. Ginger - a small piece
5. Tamarind pulp - 1 tsp
6. Water to grind - approx 1/2 cup
7. Salt to taste

For seasoning :

1. Mustard seeds - 1 tsp
2. Urad dal - 1 tsp
3. Curry leaves - 1 tbsp
4. A pinch of hing
5. Oil - 1 tsp
6. Red chillies - 2 nos

Directions to grind :

# Combine all the ingredients together (expect seasoning ingredients ) and grind them to a fine smooth paste, adding water little by little.

# Heat oil in the kadai, add mustard seeds & let them splutter. Add urad dal, red chillies, curry leaves and a pinch of hing.

# Finally, add the seasonings in the grinded chutney & serve.

Serve with idlies and dosas.

My Award time :

Thanks pooja for thinking about me & passing this cute award to me. You are really lovely person.

I would like to pass this award to Padma, Parita, Dhanya nabirajan, Renu, , Varunavi, Rak's kitchen, kittymatti, Kitchen flavours, Divya, Mangala bhat. Plz pass this award to atleast 10 bloggers.

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Vadagam

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Vadagam are used for seasoning in the Indian curries, kulambu, gravies, poriyal, kuttu & chutneys, which gives special aroma & flavour for the dishes. I personally feel, this is must in all our home. This is normally prepared during the very hot summer season especially during april & may.

Nowdays, people rarely make this balls. This is my ammas preparation, makes it every year. This can be stored & used for a year. This is my small attempt of bringing back the ancient Indian recipes to live.

Ingredients :

1. onion 1 1/2 kg
2. Garlic 1/4 kg
3. Cumin seeds 1/2 cup
4. Mustard seeds 1/2 cup
5. Toor dal 1/2 cup
6. Salt 1/2 cup
7. Split urud dal 1 cup
8. Turmeric powder 1 tsp
9. Channa dal 1/4cup
10. Curry leaves 1/4 cup
11. Oil for making the balls

Directions to assemble :

# Finely chop the onions, garlic.

# Mix all the ingredients together & dry them in the sunlight for 2 days.

# On the third day, grease the palm with oil & make a balls from it.

# Dry the balls in the sunlight for 10 to 15 subsequent days till it becomes very hard like golf ball.

Store them in the air-tight container.

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