EGGLESS JAMUN CAKE WITH JAMUN ICING /JAVA PLUM CAKE

Black plums (or Jamun/Jambul/Indian blackberry ) are very easily available in summer and rainy season. These berries are power packed with many different nutrients that are good for our body. In fact, Black Plum has been extensively used in Ayurveda for treatment of Diabetes, digestive disorders, infections, skin problems and oral problems.

When I saw Jamun cake recipe on Instagram in AMRITAOFLIFE  profile I wanted to try it and finally, I tried it and the result was fabulous. I decorate with Jamun flavoured icing. Thanks a lot once again AMRITAOFLIFE for sharing such an innovative and wonderful recipe.
picsart_07-04-076885416545715669720.jpg

DRY INGREDIENTS :
1& 1/4 cup fine rawa / sooji
1/4 cup whole wheat flour
1tsp baking powder
1/ tsp baking soda
1tsp salt
3/4 cup raw sugar

WET INGREDIENTS :
1/3 cup ghee
1/2 cup dahi
3/4 cup Milk
1 tsp vanilla extract

JAMUN SWIRL INGREDIENTS :
200 gm Jamun
2tbsp raw sugar
3tbsp water
1/4 cup Whipped cream

INSTRUCTIONS :

Jamun Compote :

  1. Pit theJamuns, blend the Jamun flesh with little water and sugar and cook on slow flame about 10-15 minutes or until it has welk thickened up.
  2. It should be jammy consistency.
  3. Let it cool down to room temperature.picsart_07-05-074076166831843890270.jpg
  4. Mix all the wet ingredients together.
  5. Add the rawa & Raw sugar and let it rest 30 minutes (This gives time to rawa to fluff up).
  6. Mix the whole wheat flour, baking powder and baking soda together and add to the sooji mixture.
  7. Mix till just combined.
  8. Don’t over mix.
  9. In a greased and dusted Tin, layer the batter and Jamun compote and run a fork through it to create pretty swirls.picsart_07-05-078657480795259843493.jpg
  10. Bake at a 180℃ in a preheated oven for 35-40 minutes.
  11. let it cool down to room temperature.
  12. Add 2 tbsp jamun compote into whipped cream and mix it .decorate your cake with this Jamun flavoured icing.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️
Advertisements

WATERMELON BLUEBERRY COTTAGE CHEESE SALAD WITH CUCUMBERS

I wanted to create a refreshing salad that would cool you off without the need for ice cubes.  It’s starting to get hot and steamy here which makes me crave all the watermelon and cold cucumbers I can find.

It’s been so hot here the only thing I’ve wanted to eat is my Watermelon salad.
Did you know that Watermelon is 92% water and eating it keeps the body hydrated? This Watermelon and Cucumber salad with basil Lemon dressing are perfect in this hot weather as light lunch/ dinner. It’s simple, refreshing and big in flavour

My husband and I love salads. And I always try to make a new combination of salads every time. So here I present a cool combination of salad to beat the heat.

Refreshing and easy, Watermelon Blueberry Cottage cheese  Salad with Cucumbers is the side dish you’ll want at every meal.
picsart_06-09-084664038931941061721.jpeg

INGREDIENTS:
2 cups large diced watermelon
1/4 cups blueberries ( Here I used dried blueberries )
1 English cucumber cut into chunks
1/2 cup Cottage Cheese ( paneer) diced
1/4 cup thinly sliced fresh basil
1 tablespoon Lemon juice
1 tablespoon honey
1/4 cup olive oil
kosher salt
fresh ground pepper
picsart_06-09-055875037403002047593.jpg
INSTRUCTIONS:

  1. In a large bowl, add the watermelon, blueberries, cucumber, Cottage Cheese and basil. Toss to combine.picsart_06-09-058282747625511571277.jpg
  2. In a small bowl, whisk together the Lemon juice, honey and olive oil. Season with salt and pepper to taste.
  3. Pour the dressing over the salad and toss to coat.
    Serve immediately.

    NOTES:

  • Salad can be made up to 8 hours in advance. Store in the refrigerator in an airtight container until ready to serve.
  • You can use fresh blueberries, cranberries and cherries too.

    If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #AsthasKitchen

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

Like, share and spread your love ❤️

MANGO ICE BOX NO BAKE CAKE

This mango icebox cake is a summer family classic! The layers of juicy fresh mango are sure to keep you refreshed!

Have you heard of Icebox cake? Its a saviour for those who don’t like to spend too much time in the kitchen and yet want to give a homemade dessert to family or guests. Not only is it easy to bake but can be served in the most attractive way.

I made this cake for our Indore cookbook club event whose theme was mango.

picsart_05-21-064151513293757842599.jpg
I saved this recipe from  ‘tastemaker’ a few months back and had wanted to make it since. With the sun melting us down and a cook meet to look forward to, I found the perfect opportunity to try out this cake.

If you like mangoes and wanted to try different recipes using it then have to look at my collection of mango recipes.

picsart_05-22-111321697366582810653.jpg
INGREDIENTS:
4 ripe mangoes (I’ve used Alphonsos)
2 cup heavy whipping cream
1 can  condensed milk (or 1 cup icing sugar)
30 tea biscuits (like Rich tea, Marie)

INSTRUCTIONS:

  1. Whip the cream till soft peaks form and add the condensed milk. Mix well and whisk again for a minute.
  2. Later add 1/2 cup of fresh mango pulp and mix well. Peel and cut mangoes in slices and set aside.picsart_05-22-101414472827005573371.jpg
    Assembling:
  3. Line a square tin with greaseproof paper at the bottom and on sides.
  4. First layering: Lay a layer of biscuits at the bottom of the tin. Make sure there are no gaps left. For any gaps left, cut biscuits and lay in between.
  5. Next goes the whipped cream mixture. Spread 1/3 of mixture evenly. Last goes layer of mango slices.
  6. Second layering: starting from biscuits– cream–mangoes…follow the same procedure as above to form the second batch. Third layering: start with biscuits—cream—mangoes….
  7. Here the mangoes slices layer will be the face of dessert so we need to arrange it in a decorative manner.picsart_05-22-10659212083196094113.jpg
  8. finishing with a rose of mango at the top.
  9. Cover the tin with wrapping paper and refrigerate whole night. Remember to refrigerate (chill) and NOT FREEZE.
  10. When ready to serve cut in desired size and shape slices and serve. The mango slices itself act as a garnish but one can still use golden leaf/sprinkles/ mangoes roses etc.
NOTES

  • Instead of biscuits, one can use graham crackers, wafers, Italian style ladyfingers, Oreo cookies, etc
  • Instead of whipped cream, one can use a combination of custard / ready pudding and whipped cream.
  • The condensed milk can be substituted with icing sugar and still it works fine.
  • Mangoes can be substituted with chocolate spread, other fruits like peaches strawberries, persimmons, kiwis etc.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                   Like, share and spread your love ❤️

MANGO SHRIKHAND

Mango Shrikhand is a refreshing yoghurt based sweet dish. Shrikhand with mango makes it a very delicious dessert. This exotic dessert is easy to prepare and Shrikhand is often served with poori.

Mango Shrikhand is an Indian sweet made from hung curd (Greek yoghurt) and mangoes. It is a rich and creamy dessert made with few ingredients. Although Shrikhand is an integral part of Gujarati and Maharashtrian cuisine, it is relished all over India.

This Shrikhand is delicately flavoured with saffron and cardamom. The nuts add crunch to the otherwise soft and creamy dish. You may also check out our BLACK GRAPES  SHRIKHAND STRAWBERRY SHRIKHANDCRANBERRY SHRIKHAND 

picsart_03-19-095261800483803101558.jpg

INGREDIENTS:

1 kilogram Curd (Yogurt)
200 grams Sugar
4 to 6 Almonds
4 Pistachio’s
½ teaspoon Cardamom powder
A few strands of Saffron
1 teaspoon Milk
1 cup mango puree

INSTRUCTIONS:
  1. Tie the yoghurt in a muslin cloth and hang it overnight over a bowl, in the refrigerator, so as to drain all the water from the yoghurt.
  2. Soak the saffron in milk and set aside.
  3. Transfer the thick lump of yoghurt in a big bowl.
  4. Add sugar, saffron, cardamom and beat it with a hand blender to a smooth and creamy consistency.
  5. Now add the mango puree and mix well.
  6. You can also stir with a spoon and get a smooth Shrikhand. It will take a little more time and is a bit tedious but worth all the efforts.
  7. Mix in half of the nuts and keep it in the refrigerator for a couple of hours to chill.
  8. Serve garnished with rest of the nuts and mango pieces.

    Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

    Hate to miss a recipe? Like my Facebook to stay updated!
                                                    Like share and spread your love ❤️

STRAWBERRY COULIS / SAUCE

A very simple recipe but filled with deliciousness… Versatile uses… On your ice cream or waffles or cakes/muffins or bread or chapati or tart …. Just keep licking it… It’s soooooo yummy…
Serve this coulis with a kick on ice cream, pancakes or cheesecake or tarts.
I hope you give this recipe a try and enjoy it as much as we do. Have a great day folks!
PicsArt_02-13-06.47.34.jpg
INGREDIENTS
200 g Strawberries
8-10 Tsp Sugar
2 Tsp Corn Flour
1/2 Cup Water
1 Tsp lemon juice.
INSTRUCTIONS
  1. Clean and wash the hulled strawberries.
  2. Put them in a food processor and puree it coarsely, that is, don’t make too smooth
  3. Transfer this coarse Puree to a pan.
  4. Add sugar and cook on medium heat for 2-3 minutes.5fa6c0fd-a4aa-46c6-8e7b-f9e9cd7e6b68
  5. Dissolve corn flour in water and add to the above mixture.08ee2c4b-4a7a-4742-a02a-3cb502563f11
  6. Keep stirring and cook for 4-5 minutes till the sauce/ coulis becomes slightly thick.
  7. Lastly, mix lemon juice and take off from the gas.
  8. Let it cool.
  9. Use as desired.
  10. Store in a glass bottle in the refrigerator
If you like this easy strawberry preserve recipe, then try making at home before the fruit goes out of season and give that extra love on your desserts and ice creams. Share your feedback with me in comments below. Your views are valuable to us!
NOTES
  • Hulled Strawberries mean that the green leafy top is being removed.
  • The quantity of sugar may vary depending on the sweetness of strawberries.
  • Don’t make it very thick as it thickens on cooling also.
  • You can puree it smooth in the blender too.
  • Lemon juice is added to give shiny texture to the coulis.
  • Remains good for 8-10 days in the refrigerator.
  • Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

    Hate to miss a recipe? Like my Facebook to stay updated!
    Like share and spread your love 

EGGLESS WHOLE WHEAT FLOUR STRAWBERRY CAKE

Today’s post is Eggless Strawberry Cake Recipe with step by step pictures along with cream cheese frosting.

Strawberries are in season and I can’t stop munching on them! So, I added them to my go-to cake recipe and made a delicious, easy everyday cake! It turned out moist, soft and the berries gave a jam like a flavour to every bite!

This cake is easy to prepare with only a few ingredients, if you opt for frosting, the ingredients list gets little bit elaborated. I didn’t use food colour or artificial essence, it tastes good on its own.

 

1549255676734.jpg

They say baking is simple. Yesss, just get your measurements right, use quality ingredients and put in your heart and soul and you’ll see how you can create magic in your kitchen.

Prep Time: 10 mins
Cook Time: 30 mins

INGREDIENTS:
3/4 Whole wheat flour
1/2 Cup Powdered Sugar
1/2 Cup Strawberry Puree
1/4 Cup Neutral Oil (
1/4 Cup Curd
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 Pinch Salt

For the Frosting
1/2 Cup Cream Cheese / Hung Curd
1/4 Cup Soft Butter
1.5 Cup Icing Sugar
1/2 tsp Vanilla Essence

INSTRUCTIONS:

  1. First powder the sugar in the mixer. Then measure and keep all the other ingredients ready.PicsArt_02-04-11.39.49.jpg
  2. Chop the strawberries and transfer it to the mixer. Grind it without adding water and measure 1/2 cup of strawberry puree.PicsArt_02-04-09.01.16.jpg
  3. To a sieve, add whole wheat flour, baking powder, baking soda ,salt & sugar . Sift everything to avoid lumps.
  4. To a wide mixing bowl, pour curd and oil.
  5. Then pour strawberry puree and whisk it with an electric blender or hand wire whisk.PicsArt_02-04-08.55.20.jpg
  6. Now add the sieved dry ingredients and whisk everything till smooth and soft. Ensure there are no lumps.PicsArt_02-04-08.57.21.jpg
  7. By the time, preheat the oven for 10 minutes. Brush a baking tray with little oil and dust little flour all over. PicsArt_02-04-08.59.10.jpg
  8. Transfer the batter to the baking tray, then level it with a ladle/spatula. Shake the tray twice, so that the air bubbles releases.
  9. Place the tray in the preheated oven and bake it for 30 to 35 minutes at 180c or a toothpick inserted in the centre comes out clean.For the Cream Cheese Frosting
  10. In a mixing bowl, first, add cream cheese/Hung curd and butter. (I am using hung curd )
  11. Then add powdered sugar and vanilla essence.PicsArt_02-04-11.44.20.jpg
  12. Whisk everything well for 3 to 4 minutes, till stiff peak consistency. If the frosting is runny, add little icing sugar and if it is too thick, add 1 tbsp of milk to troubleshoot it.
  13. Refrigerate it for 1 hour so the frosting will set.
  14. With a knife/spatula, spread the frosting all over the cake. Slice the cake into pieces.
  15. Enjoy this eggless whole wheat flour  strawberry cake
    PicsArt_02-04-10.15.46.jpgNOTES:
  • Don’t use sour curd, as it will spoil the whole taste of the cake.
  • Use fresh strawberries for good taste and bright colour.
  • Adjust sugar quantity accordingly to the sweetness of the strawberries used.
  • For vibrant colour,  2 drops of pink food colour can be used.
  • For more flavour 2 drops of strawberry, essence can be used for this eggless strawberry cake recipe.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!

Astha’s Kitchen on Facebook

                                                Like share and spread your love ❤️