Lemon Blueberry Mini Loaf Cake

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My all time summer favorite combination is Lemon and Blueberry, and when you combine them in a mini loaf, they are irresistible! While I enjoy baking almost anytime of the day, I usually have sudden morning cravings for freshly baked goodies. And this no fail classic comes to my rescue every time. Its almost like saying that when life gives you lemons, you make these Lemon and Blueberry Mini Loafs.

The burst of freshness from the blueberries and the tang from the lemon, these mini bundles of wowness is not to missed this summer. They are an epitome of summer yumness. Buttery, lemon-y and yummy!

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RECIPE

INGREDIENTS: (Makes 4 – 5 mini loaf cake)

  • 3/4 cup whole wheat flour
  • 1 egg
  • 3/4 cup fresh or frozen blueberries (I used fresh blueberries)
  • 1/4 cup + 2 tbsp whole milk
  • 80 grams jaggery powder or granulated white sugar
  • 60 grams butter, cubed and at room temperature
  • 1/2 tsp heaped baking powder
  • 1/ 2 tbsp lemon zest
  • 1 tbsp fresh lemon juice

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METHOD:

  • Preheat your oven to 170 C for atleast 15 minutes. Butter or spray your mini loaf tins. (I used a mini loaf liner hence didn’t have to butter or spray)
  • In a bowl take the blueberries, 1 tbsp of flour and toss together until bluebrries are all coated with flour and keep aside.
  • In a bowl whisk together whole wheat flour, lemon zest and baking soda and keep aside.
  • In a another bowl take the butter and beat it using a electric beater until soft. Add the jaggery or white sugar and beat it until the mixture is pale and fluffy.
  • Add 1 egg and beat it until just incorporated. add lemon juice and beat it for 10 – 20 seconds.
  • Now add the flour mixture and milk and fold it gently until the mixture is just incorporated.
  • Add the blueberries and fold it gently into the batter.
  • Transfer the batter equally into the baking moulds and bake it for 28 -30 minutes or until a skewer inserted comes out clean.
  • Once done, let it cool down and then dive in!

Aam Panna (Raw Mango Drink)

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Scorching heat, the summer holidays, a chilled glass of a tangy and sweet Raw Mango drink that mum used to make before I headed out to play – all that and more is so synonymous with Indian summer season. This Raw Mango Cooler aka Aam Panna is a summer to-do in almost every Indian household. It reminds me of my childhood in every way. Being a mum of a 2.5 year old makes me relive my summer childhood days with my son with this cooler almost every day.

This thirst quencher is made with green raw mangoes along with spices and tastes absolutely delish. Make a huge batch and you won’t be surprised that it will get over so soon.

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RECIPE

INGREDIENTS: (For 6 – 8 people)

  • 3 medium sized Raw Mangoes, peeled and roughly chopped
  • 4 tbsp roasted cumin powder
  • 3/4 cup sugar (you can adjust this depending on your preference)
  • 12 – 15 fresh mint leaves + extra for garnishing
  • 1/2 tsp rock salt (optional)
  • 8 – 9 ice cubes
  • chilled water (according to the consistency you desire)

METHOD:

  • Take the chopped and desseded raw mangoes along with some water and pressure cooker it for 3 – 4 whistles or until its tender and cooked.
  • Once done, let the steam escape and let the mixture cool down completely.
  • Take all the ingredients – cooked mangoes, cumin powder, sugar, rock salt, ice cubes and fresh mint leaves along with some water and blend it to make a puree. (You can store this puree for a couple of days).
  • Take the puree, add some water (depending on the consistency you like for your drink), mix it well and serve in glasses.
  • Garnish with fresh mint leaves, roasted cumin powder and ice cubes and serve.

 

 

Stone Fruit Galette

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Looking for a dish to adorn your sunday brunch table or a nice rustic dessert to make your weeknights exciting – this rustic stone fruit galette is the simple answer. It is goodness bundled into a fuss free easy pie which lets you enjoy the tone and the produce of the season. It’s a perfect way to show off the perfectly ripe and juicy stone fruits available in the market.

I am always enchanted by the rustic galettes. They are so appetizing and pretty to look that I want to eat the whole thing almost instantaneously. The wonderful colorful fruits are wrapped in a flakey rustic pastry, baked in no time and topped with sugar – oh so tempting! They are definitely less demanding than a pie and stunningly sumptuous. I heard someone say that its a lazy people’s pie. I am happy to be called lazy if the result is so deadly delicious.

I can’t rave enough about the versitality and the awesomeness of these galettes. Once you make then, they will become your best comfort food. A perfect farewell to the juicy and ripe stone fruits!

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RECIPE

INGREDIENTS: (For 8 – 10 people)

For the pastry:

  • 3/4 cup all purpose flour
  • 1/2 cup whole wheat flour + extra for dusting and rolling out
  • 1/2 tsp salt
  • 20 gms granulated white sugar
  • 115 grams unsalted butter, cut into 1 inch cubes and chilled
  • 6 – 7 tbsp ice cold water
  • 1 egg, lightly beaten

For the filling:

  • 300 grams of plums, seed removed and cut into wedges
  • 450 grams of peaches, seed removed and cut into wedges=
  • 3 tbsp of granulated white sugar (you can add 1 tbsp more if the stone fruits are sour)
  • 1 tsp pure vanilla extract or 1/2 tsp almond extract
  • pinch of salt
  • orange skin segments (optional)
  • mint leaves, to garnish (optional)
  • 1 tbsp icing sugar, to garnish (optional)

METHOD:

  • In a bowl take all purpose flour, whol wheat flour, sugar and salt and whisk it. Now add the cold cubes of butter.
  • Using a pastry blender or two forks, cut the butter into the flour until it forms coarse crumbs. It is okay to see small chunks of the butter.
  • Now add the ice cold water a couple of tablespoons at a time and bring together the dough.
  • Dust the kitchen top with flour and transfer the dough on it. Add more water if needed and bring it together to make a ball. Cling wrap it and refridgerate it for an hour atleast.
  • Meanwhile you can make the filling. Take the stone fruits in a bowl. Add sugar, vanilla or almond extract and salt and mix it.
  • Preheat your oven to 220C for atleast 15 – 20 minutes. Line a baking sheet with parchment paper and keep aside.
  • Once the dough it chilled, take it out and roll it out to 15 inch circle. Transfer the pastry to the baking sheet.
  • Top the pastry with the fruit mixture (you can also layer it piece by piece) leaving 2 – 2.5 inch gap from the edges.
  • Fold the edges over the peaches gently or make pleats if necessary.
  • Take the lightly beaten egg and using a pastry brush, brush on the folded edges which will give it a nice golden color.
  • Allow it to bake for 25 – 28 minutes at 200C or until golden crisp brown.
  • Once done, transfer it to a wire rack and allow it to cool completely. Garnish with icing sugar, orange skin segments and mint leaves.
  • Slice and enjoy!

 

 

 

 

One Bowl Fresh Mango Salsa

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Mangoes and Mexican flavors – sounds lovely and oh so yum! Sometimes all you need is a wonderful assortment of fresh and seasonal produce to make something utterly delicious! Mango salsa has been our family’s summer fare when the market is full of ripe and raw mangoes. Whether it is weekend brunches or something fresh and simple for weeknights, this bowl of confetti like colors is a hit!

Yes, my entire family loves Mexican food especially salsa. Sometimes the usual salsa becomes commonplace and this is when fruit salsas come handy. Tangy, sweet and spicy, all loaded in a single bowl pairs well with nachos, tacos or as a relish! So before the mangoes are out of this season, make this amazing salsa for friends and family in just no time!

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RECIPE

INGREDIENTS: (For 2 – 3 people)

  • 1/2 cup raw mangoes, diced
  • 3/4 cup ripe mangoes, diced (I used Alphonso mangoes)
  • 1/2 cup red bell pepper, diced
  • 1/3 cup cilantro, roughly chopped
  • 1/3 cup onion, diced
  • 2 green chillis, deseeded and finely chopped
  • 1 1/2 tsp lemon juice
  • 1/2 tsp honey (optional)
  • salt, to taste
  • freshly grounded black pepper, to taste

METHOD:

  • In a bowl add ripe mangoes, raw mangoes , red bell peppers, onion, cilantro and green chillis and mix it well.
  • Now add lemon juice, salt and black pepper (and honey if the mangoes are too sour for your palate) and mix it well.
  • Keep it in the fridge for 10 – 15 minutes before serving.
  • Take it out and serve immediately and enjoy!

 

Quick Powerhouse Patty with Yogurt Dip

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It’s #foodcoma time! These powerhouse patties are an explosion bomb, packed with fresh flavor and great nutrients. I always loved patties since childhood. My mum used to revamp it every single time with different veggies and different herbs to make our meals more exciting! Yes, I get these genes from her. A lot has changed  in my life since I have attained motherhood. When it comes to food, I try to eat healthier stuff, more superfood and introduce the same to my child by alternating the favors. To my surprise my 2 year old mini bomb loves it too!

These patty is quite literally everything. The delicious concoction of nutritious veggies, the lushness from the fresh herbs and the abundance of super-food all comes together to create a firework of amazing flavors. All this complemented with a zippy yogurt sauce, it is phenomenal.

So just when you were pondering what to eat with your cup of tea during monsoons, we’ve got a quick and easy solution for you!

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RECIPE

INGREDIENTS: (makes 8 – 10 pieces)

For the patty:

  • 1/2 cup uncooked quinoa
  • 2 cups spinach leaves
  • 1/2 cup grated carrot
  • 1/4 cup onion, finely chopped
  • 1 egg, lightly beaten
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh basil leaves, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 tsp chili flakes
  • 1 cup panko bread crumbs
  • 1/4 tsp lemon zest
  • 4 tbsp olive oil, for cooking the patty
  • salt, to taste
  • freshly crushed black pepper, to taste

For the dip:

  • 120 grams plain Greek Yoghurt (I used Epigamia Yogurt)
  • 1 tbsp fresh lemon juice
  • salt, to taste

METHOD:

For the patty:

  • Cook the quinoa as instructed in the package. Once cooked, fluff it with a fork and keep it aside.
  • Meanwhile, blanch the spinach leaves and once blanched, run it under cold water. Roughly chop it and keep it aside.
  • In a bowl, mix chopped onion, grated carrot, chopped spinach leaves, chopped basil leaves, parsley, chili flakes, garlic and lemon zest and mix it with a spoon.
  • Add cooked quinoa, lightly beaten egg, salt and pepper and mix the mixture using your hand.
  • Lastly add the Panko bread crumbs and completely mix the patty mixture. Keep it in the fridge for 20 – 30 minutes.
  • Take out the patty mixture from the fridge and using an ice-cream scoop, take a scoop of the mixture, roll it and slightly flatten it.
  • Repeat the process for the remaining mixture.  Keep the balls in the fridge for another 10 minutes.
  • Meanwhile take a flat pan and put it on medium heat. Spray 1/2 tbsp of oil.
  • Now put the patty on the pan, drizzle some oil on the patty and allow it to cook until its crisp and golden brown on each side.
  • Repeat the process for all the patty and keep it aside.

For the dip:

  • Take Greek yogurt in a bowl. Whisk it slightly using a wire whisk.
  • Add lemon and salt and mix it with a spoon.
  • Keep in the fridge until ready to serve.

Now place the patty in a platter along with the dip and serve immediately!

 

Citrus Summer Salad

 

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Summer is the time when market is full of vibrant produce, great flavors and then the kitchen is brimming with freshness. Yes, its unbearably hot but these handful of things makes summers worthwhile. And when you can make a bright and cheerful salad in almost no time, you have got your cure to beat the heat! This Citrus Salad is soul soothing and bursting with flavors. This salad wins hands down in my list of summer recipes.

The salad has simple and bold flavors leaving you absolutely refreshed. The sweet -tangy oranges, the fresh and zingy grapefruit slices, the salty feta cubes, slightly roasted beets and olives makes this salad all peppy and full of goodness. The honey-lemon vinaigrette makes it all irresistible. Every bite has loads of punch and zing to it making you feel rejuvenated to face the heat again!

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RECIPE

METHOD: (For 2 people)

For the salad:

  • 1 medium sized grapefruit
  • I large orange
  • 1 medium beet
  • 1/4 cup green whole olives
  • 2 tbsp fresh basil leaves, chopped into thin slivers lengthwise
  • 2 tbsp of feta cheese, cut into small cubes
  • 1/4 cup pomegranate seeds (optional)
  • 2 tbsp olive oil
  • salt, to taste
  • black pepper, to taste

For the dressing:

  • 1/2 tbsp freshly squeezed lemon juice
  • 2 tbsp honey
  • 4 tbsp extra virgin olive oil
  • 1/4 tsp lemon zest
  • 1/4 tsp fresh mint leaves, roughly chopped
  • 1/4 tsp fresh basil leaves, roughly chopped
  • salt, to taste
  • freshly crushed black pepper, to taste

 

METHOD:

For the salad:

  • Put the orange and grapefruit in the fridge for about 15 – 20 minutes until they are firm. This helps to cut circular rings easily.
  • Once of the fridge, cut circular rings (as shown in the pricture), remove the seeds gently and trim the skin of the fruits without deforming the circular structure.
  • Preheat the oven to 220C for 10 minutes
  • Meanwhile, scrub the beets to remove any dirt and pat dry it.
  • Now generously coat the beets with olive oil, salt and pepper. Cover it tightly with a foil and put it in a baking tray into the oven for atleast 30 minutes. (If you want completely roasted beets, then roast for 45- 50 minutes or until tender)
  • Once roasted, cut into chunks and keep aside.
  • Now in a serving tray/platter first plate the citrus fruits, then the roasted beets and then randomly plate feta cheese, slivered basil leaves, olives and pomegranate seeds.

For the dressing:

  • Combine olive oil, honey and lemon juice in a bowl using wire whisk until just combined
  • Now add the remaining ingredients and whisk it until just combined. Store it in the fridge until just ready to use.

Drizzle the dressing onto the salad and enjoy!

 

 

 

 

Mango and Coconut Chia Pudding

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Say hello to my Mango Breakfast! I have a love affair with mangoes and this coconut chia seed pudding with mangoes was love at first sight. This easy recipe what you can enjoy as a healthy breakfast, it is invigorating for a perfect brunch and creamy and yummy for dessert.

I love this chia pudding for breakfast and enjoying this almost everyday while the mangoes are there in the grocery store. A table full of seasonal and nourishing food is what you need to kick start your day. The perfume of the perfectly ripened mangoes, the luscious coconut milk studded with black chia seed – the combination is irresistible.

So by now you might have understood that there are somethings in summer I cannot resist – one of which is mangoes. While I am digging into my amazing chia seed pudding, whip this up in no time because you can still indulge in guilt free yumminess!

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RECIPE

INGREDIENTS: (For 1 -2 people)

  • 200 ml coconut milk (unsweetened)
  • 1 medium sized ripe mango, diced
  • 1/4 tsp vanilla extract
  • 3 tbsp chia seeds
  • 1 1/2 tsp dried rose petals
  • 1/4 tsp lemon zest (optional)
  • mint leaves, for garnish

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METHOD:

  • In a bowl whisk coconut milk, vanilla extract and chia seeds. Combine well so that there are no clusters of chia seeds.
  • Keep it in a bowl to set overnight in the fridge.
  • Before serving, add lemon zest to the coconut chia mixture and stir it with a spoon.
  • Transfer it to a jar/bowl and top it with diced mangoes, dried rose petals and mint leaves.
  • Serve immediately and enjoy!