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Squash Cake with Pineapple Frosting

Yellow Squash Cake with Pineapple Frosting. 
After I’ve grated the squash, measured the flour, the baking powder, and the baking soda. After I’ve finished mixing the oil and the maple syrup and the vanilla into an unholy-looking mess. After I’ve shoveled spoonfuls of the batter into my mouth because it’s so tasty and nearly finished baking the goddamn cake, I start to agonize. Should I be baking this cake at all? Is there any way on earth I will be able to exercise moderation with this one?
The answer, even in my heart, is a pretty cocky “no.” But then who could be convinced that a cake with a vegetable baked inside it, and a fruit on top of it, a cake made of whole-wheat flour, could be anything but good?
Yellow Squash Cake with Pineapple Frosting. 
And it is, oh, it is.
I had a whole mess of yellow squash left over from our Pennsylvania adventure, and instead of making more squash bread (which is delicious, by the way), I thought I’d try instead to make a squash cake. A rectangular one, with a goeey, glaze-like icing of pineapple buttercream.
The cake itself is moist, dense, and tender. The squash flecks it with pale, yellow tendrils, and the icing has these tasty little bits of pineapple in it that will make your tastebuds dance. The coconut oil gives the whole thing a certain je ne sais quoi without being even slightly obvious.
I know you have a ton of squash (zucchini’s good here too) sitting in your refrigerator, so there’s really nothing standing between you and this cake. I’ll get out of the way right now and leave you with the recipe.
Yellow Squash Cake with Pineapple Frosting.

Chicken curry - Andhra style

Ingredients :

  1. Oil - 3 tbsp
  2. Bay leaf - 1 no
  3. Cardamom - 5 nos
  4. Cinnamon - 2 stick
  5. Cloves - 3 nos
  6. Onion - 1 large sized
  7. Ginger garlic paste - 1 tbsp
  8. Chicken - 500 gms, cut into pieces
  9. Turmeric - 1/2 tsp
  10. Salt to taste
  11. Green chillies - 2 nos
  12. Curry leaves 
  13. Red chilly powder - 1 tsp
  14. Cashew nuts - 16 nos
  15. Poppy seeds - 1 tbsp
  16. Milk - 1 cup
  17. Kasoori methi - 1 tbsp
  18. Garam masala - 1 tsp
  19. Coriander powder - 2 tsp
  20. Coriander leaves for garnishing
  21. Water as required

Homemade Ginger Garlic paste

Ginger garlic paste is essential & ingredients in every Indian Kitchen. The paste is simple fresh ginger, fresh garlic, mashes into a paste and diluted with a little bit of water & salt.  Ginger garlic paste is typically fried and used with other ingredients in most of the dishes.  This is simple to make & keeps well in the refrigerator for 2 to 3 weeks.  

Ingredients :

  1. Ginger pieces - 1/2 cup
  2. Garlic - 1/2 cup
  3. Salt - 1 tsp
  4. Oil - 1 tsp

PuranpoLi for HoLi

puraN poLi aaNi saajook toop

PuranPoLi is the epitome of a Maharashtrian woman's cooking skills [Probably, along with Ukadiche Modak]. I have made Puran Poli Gujarati (using toor daal) and Mangaloori style (Yellow colored due to turmeric powder) but I always postponed making traditional Maharashtrian Puran PoLi. Just the very idea appears very daunting to me! But I wanted to make Puran PoLi for my blog so I ventured out. I had to gather all my courage. This is my very first Marathi Puran PoLi and I do realize that in order to make Puran PoLi like my grandmothers used to make, I still have a looooong way to go. :-) But I wanted to share my efforts. So here it is -
For those who find making Puranpoli as daunting as I do, I have a little secret. If I can make it, so can you!!

I have quartered our family recipe and converted it into cups and spoons since it was easier for me to follow it that way than comprehend the metric measurement [Kgs and Gms]. My mom guided me through this process.

Almond/Badham Halwa


  • Almond -- 3 cups
  • Sugar -- 3 3/4 cups
  • Cardamom powder -- a pinch
  • Ghee -- 1 1/2 cups
  • Saffron -- a pinch
  • Orange colour powder -- a pinch
  • Salt -- a pinch

  • Soak the badham over nite else heat sufficient water to a boil and add the badhams to it. Wait for few minutes.Peel the skin and place in a mixie jar. 
  • Add enough water just enough to cover the almonds and grind finely (It's ur choice  may grind it slightly coarsely as well)
  • Heat a pan with 3 cups of water and dissolve the sugar, salt. Add the ground badham paste and stir continuously so that no lumps formed.
  •  Melt the 1 1/2 cups of ghee and add everything into the badham mixture. Combine well.
  • Now cook over a medium low flame stirring at regular intervals until the mixture starts leaving the sides.
  • Keep on stirring the mixture for the next 7 to 10 minutes,( for this measurement), once it forms a mass without sticking the pan, remove from the heat, though the mixture is still little bit runny and loose.
  • Add the cardamom powder and mix well. Grease the storing container, transfer the hot badham halwa to it and let it cool down to room temperature.
  • I've used almost 1 cup of ghee only nevertheless it's yummy and delicious.
  • Though I've already posted one version, this is completely dairy free.
  • This recipe yields a great quantity for a big family. Please be informed about this and use as per ur requirement.
  • I din't have saffron at home,so used artificial colouring and that's obvious from the pic.
Source: Kitchen Secrets


rajasthani Indian vegetarain recipe

Ingredients for Kichdi:
§ 1 cup rice
§ 2 tablespoon ghee (Clarified butter)
§ 1/2 Cup green gram or golden gram (moong dal)
§ 1/2 Cup French beans (Chopped)
§ 1 t-spoon cumin seeds
§ 1 Cup cauliflower florets
§ 1/2 Cup carrots chopped
§ A pinch asafoetida
§ 1 cup peas
§ 4 cup water
§ Salt
§ 1/2 tablespoon turmeric powder

How to make vegetable khichdi :

§ Wash rice and dal (green gram) together.
§ Heat up the ghee in a vessel and drop in cumin seeds and asafoetida (when the seeds crackle mix in the
Vegetables and dal and stir fry for 2-3 minutes.
§ Mix in the rice and turmeric powder and continue to stir fry for 2 minutes.
§ Pour 4 cups of boiling water and ½ t-spoon salt.
§ Cover and let it cook on low heat until cooked.
§ Serve with pure ghee for added flavour.
This recipe can also be made with a mix of different dals (lentils) like masoor dal, toor dal ,Chana dal etc.
The following different spices can also be mixed and matched when doing the tempering of the rice to get a different flavour, but surely do this only if you know your flavours right.
Jeera (Cumin Seeds) - 1/2 tsp
Rai (Mustard Seeds) - 1/2 tsp
Saunf (Fennel Seeds) - 1/2 tsp
Methi (Fenugreek Seeds) - 1/4 tsp
Kalaunji (Nigella Seeds) - 1/2 tsp
Tej Patta (Bay Leaves) - 2-3
Dalchini - 2 one inch pieces
Badi Ilaichi (Black Cardamoms) - 1
Laung (Cloves) - 4-5
There are other rajasthani recipes as well like Bajra kichdi, Bikaneri kichdi, Jouthpuri pulao which are all vegetarian dishes with vegies or lentils in the mix.
Most of the vegetarian rajasthani recipes are cooked in pure ghee is famous for its mouth- watering aroma. Rajasthan's best delicious curries are based on the use of pulses or gram flour. Rajasthan also has a vast array of savouries and sun-dried snacks like dal baati and churma or missi roti. Enjoy

Maida Chegodilu

For the 2nd day of BM#21, here is a savory snack from Andhra. This recipe uses only maida unlike the general chegodi version. I came across this in a Telugu cookbook many years ago and had tried once earlier. I had then shaped them into tiny rings like the bakery ones and it had become a tedious job. This time I remembered to prepare bigger chegodis. Making rings may be a little bit trickier for novices. They tend to open up during frying and become "C"s instead of "O"s, if chegodis are smaller. Or shape them into small logs for a more easy version. They taste almost like the bakery version, non spicy little kodbale rings.


  • 2 cups all purpose flour / maida
  • 3 - 4 Tbsp butter
  • 1 tsp cumin seeds
  • Salt to taste
  • Chili powder to taste (optional)
  • Oil to deep fry

1. Mix everything except the oil. Add water gradually and make a firm dough. Allow to rest it for about an hour.
2. After the resting period, knead the dough once and divide it into tiny balls.
3. Take a dough ball, roll it using fingers to a thin log and join the ends to form a ring. When enough are made, heat the oil in kadai or pan.
4. When oil is ready for deep frying, drop as many rings as the kadai can fit. Fry on low flame turning them in between, until golden brown. Repeat the steps with the remaining dough. Don't be tempted to increase the flame and get it done quickly. They don't come crunchy if done that way. Remove them with a slotted spoon and drain them on paper towels. 

Source: Veggie Platter

Spicy Vermicelli - Capsicum Upma

Vermicelli - capsicum upma is going to be my Day 2 entry of BM #21. When I am tired of the regular vegetable or the coconut version of vermicelli upmas, I go with this spicy one. Add your choice of vegetables and vangibhath powder instead of chillies, you will end up with a delicious meal. Regular semolina or a combo of semolina and vermicelli can be substituted for vermicelli.
Ingredients for 2 - 3 servings:
  • 2 cups vermicelli
  • 1 capsicum finely chopped
  • 1/4 cup green peas (I used frozen ones.)
  • 3 - 4 Tbsp vangibhath powder
  • Salt to taste
For tadka: 3 - 4 tsp oil / ghee, 1 tsp chana dal / Bengal gram, 1 tsp urad dal / skinned black gram, 1 tsp mustard seeds and few curry leaves 
* Heat oil in a pan and then add the dals and mustard seeds. When dals start turning reddish, add curry leaves and capsicum. Mix them once with a spatula, cover and cook on low flame until capsicum turns tender. 
*  Meanwhile, dry toast the vermicelli in another pan until it turns golden brown and keep aside. If using pre-roasted vermicelli, skip this step.
* Next add (about 2.5 to 3 cups) water to the capsicum pan and bring it to a rolling boil. Lower the heat and add salt, vangibhath powder, peas and toasted vermicelli.
* Mix well, cover and cook until vermicelli is done. Don't forget to stir in between.
If the concoction of spices in the vangibhath powder is strong for your taste,  the quantity of vangibhath powder can be reduced. If you prefer more heat, add a bit of chili powder. Home made or store bought powder can be used. Check here for my version of the vangibhath powder.

Kadge Chakko

When I had blogged about "Kirla Chakko", Purnima had mentioned about "Kadge Chakko". For some reason, I couldn't remember eating it in my grandma's kitchen. So I asked my mom who shared this delicacy. The recipe is exactly similar to Kirla chakko.
Kadge Chakko
Jackfruit Curry
  • 1 can of raw jackfruit, chopped to make about 2 cups
  • 1/2 tsp turmeric powder
  • 1 sprig curry leaves, torn
  • 1/2 cup water
  • Salt to taste
  • 1 tbsp jaggery
Grind to a coarse paste
  • 3/4 cup fresh coconut
  • 5 byadgi chilies *
  • 1 tbsp coriander seeds *
  • 1/8 tsp fenugreek seeds *
  • 1 tsp urad daal *
  • 1 1/2 tsp tamarind pulp
  • (The ingredients with * must be roasted before grinding with coconut and tamarind)
  • 1 tsp coconut oil
  • 1 curry leaves, torn
  • 1/2 tsp mustard seeds
  • 1/4 tsp asafoetida
1. Add jackfruit pieces, curry leaves, turmeric powder and water in a saucepan. Bring to boil. Switch the gas to low and let it cook till soft. Add more water if needed.
2. Grind the masala by roasting the spices and chilies. Make a coarse paste adding a little water as needed.
3. Add the ground masala to the cooked jackfruit mixture.
4. Add salt and jaggery.
5. Let the mixture cook on a low flame till it becomes dry.
6. Heat a small saucepan. Add all the ingredients for tempering.
7. Add the sizzling oil to the curry. Switch off the gas and cover with the lid immediately.

Note -
1. Since we are not using fresh jackfruit, soak the canned jackfruit for 3-4 hours before using  to remove the "can" taste of the veggies.
2. Do not use ripe jackfruit for this recipe.
3. This curry should have a dry consistency. So do not add too much water.

Source:  Enjoy Indian Food

Ridge Gourd Chutney / Beerakaya Pachadi

A simple delicious chutney is a great way to start a meal in andhra.It is a common practise to have this chutney as a accompaniment with rice. However this goes well with rotis too. Here is the recipe.


  • 250 gms ridge gourd
  • 1 1/2 tbsp urad dal
  • 4 red chillies
  • 1 tsp jeera/cummin seds
  • 1/2 tsp mustard seeds
  • pinch of fenugreek seeds
  • pinch sugar
  • little tamarind
  • 2 tsp oil
  • salt to taste
For tempering
  • 1/4 tsp mustard seeds
  • 1 red chilli
  • pinch of hing/asafoetida
  • 1 spring curry leaves

Wash the ridge gourd and chop it into medium size chucks.Keep aside.

Heat 1 tsp oil in a pan, add urad dal, cummin , mustard and fenugreek seeds. Once cummin seeds starts to splutter add red chillies and saute if for a min. Transfer it then to a plate.Once it cools grind to a fine powder.

In the same pan add 1 tsp of oil and the choped ridge gourd and fry for 1-2 minutes or until it becomes translucent. Do not overcook it. Switch off the flame.

Once it cools add the ridge gourd to the above grinded powder with tamarind,salt,sugar and grind to a fine paste.

Transfer it to a serving bowl.

Prepare the tempering with 1 tsp oil in a pan.Add mustard seeds,hing. Once it splutter add the red chillies and curry leaves and saute it for 1/2 min and immediately pour it over the chutney.

Mix and serve it with rice or chappati.

1.Do not peel the ridge gourd as it gives a unique flavor and it is full of fibre.
2.Do not overcook the ridge gourd as it will loose its flavor. 

Milky Aloo Palak Gravy

Potato and spinach simmered in milk with some traditional indian spices which make this gravy have a heavenly flavor .If you have some guests at home and want to make something easy,delightful and healthy this would be the ideal choice. It is the perfect accompaniment for roti and rice. So here is the recipe

  • 1 cup diced potato
  • 1/4 cup chopped onion
  • 1 bunch palak/spinach
  • 1/2 tsp urad dal /
  • 1/4 tsp cummin seeds
  • 1 cup milk
  • 1-2 green chillies
  • 1 tbsp oil
  • 1/2 tsp besan / chickpea flour
  • salt to taste

Mix the besan with the milk and keep aside .

Heat oil in a pan, add cummin seeds, urad dal, green chilli and fry. Add the onions and fry till translucent then add the potato and salt fry till it become tender.

Now add chopped palak stir, then add the milk mixture and mix nicely. And let it cook till palak is done.Serve immediately with roti or rice.

Note: Adding besan to milk will avoid the milk to curdle.
Source:  Super Yummy Recipes

Low Fat Eggless Banana Bread

This is my first cake recipe without eggs and believe me you won’t miss the eggs! With it unique blend of ingredients you can still make a eggless cake that can rock a party.The original recipe was adopted from Jayshris Kitchen who inspired me to try this recipe. I changed it a bit to suit my taste-buds. It came out very well soft, moist with a tender flavor of bananas. Here is the recipe ...

  • 3/4 cup wholewheat flour
  • 1/2 cup all purpose flour
  • 3/4 cup brown sugar
  • 2 ripe bananas
  • 1/4 cup milk
  • 2 tbsp yogurt
  • 1/4 cup oil
  • 1/2 tsp cinnamon powder
  • 1 tsp vanilla essence
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp tutty fruity
  • 1/8 tsp salt
Preheat the oven to 180 degree Celsius.Grease the loaf pan and keep aside. Sieve the dry ingredients,wheat flour, all purpose flour, baking soda, baking powder, salt and cinnamon powder together 3 times.

Beat milk and sugar together till sugar dissolves.Add oil,yogurt,mashed banana, vanilla extract and mix nicely.Combine with the above dry ingredients and mix nicely until all lumps dissappear. Pour the batter in a 9x5x3 inch loaf pan upto 3/4 level.Sprinkle some tutty fruity over it. Bake for 50 minutes and test with a toothpick in the very center of the loaf to come out clean.Let it cool on a cooling rack, slice and enjoy.

1.You can replace brown sugar with normal sugar but it will be more sweeter.
2.Adding cinnamon powder is optional however it gives a good flavor

Source:  Super Yummy Recipes

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