Madeira Cake!!!

Madeira cake is a sponge cake in traditional English cookery. The Madeira Cake has a firm yet light texture, eaten with tea or rarely for breakfast and is traditionally flavoured with lemon. Dating back to an original recipe in the 18th century or 19th century, it is not unlike a simple pound cake or yellow cake. The Madeira Cake is sometimes mistakenly thought to originate from the Madeira Islands; however, that is not the case as it was instead named after the Madeira wine, which was popular in England at the time and was often served with the cake. Nowadays, it is often served with tea or liqueurs. (Source from wikipedia)

Ingredient's

Softened Unsalted Butter - 1 cup

Fine Grain Sugar - 3/4 cup (plus 1 tablespoon for sprinkling)

Lemon - 1 (Grated Zest and Juice)

Eggs - 3 large

Self Rising Flour - 1 and 1/3 cup

All Purpose Flour - 1/2 cup

Baking Powder - 1/4 teaspoon

9 x 5-inch Loaf Pan - Buttered and Lined

Cooking Method

Get all the ingredients at room temperature before starting. Preheat the oven to 180 degrees C.

Sift the self rising flour, all purpose flour and baking powder, together, Thrice and keep aside. Cream the butter and 3/4 cup sugar using an electric beater. Once they are well creamed, grate in the zest of the lemon. Beat well till it is combined.

Add the eggs one at a time with a tablespoon of flour for each. Beat well after each addition. Once all the 3 eggs are in, and the mixture is well beaten, gently FOLD IN, with a wooden spoon, the rest of the flour in small batches. Finally put in the juice of the lemon. Mix well with the spoon and pour the batter into the prepared tin. Sprinkle the top with sugar as it goes into the oven.

Bake for 1 hour or until a tester comes out clean (mine got done in just under 50 minutes. I suggest you check after 45 minutes to prevent any burns. Remove the tin to a wire rack and let cool in the pan before turning out.

Meethi Pulao.. Fenugreek Rice!!!

Meethi Pulao. I love greens and make it a point to prepare all kind of green vegetables at least 4 to 5 days a week as I strongly believe that we are what we eat. I always prefer the mini meethi leaves which are available here very easily, this mini meethi leafs perfect for a meal rather than those huge bunches which give me a headache when it comes to cleaning!! This is a simple and flavorful pulao made in jiffy and perfect for lunch box also. Nowadays i'm giving more rice items for my hubby in a lunch box, so that even i can get a chance to cook different differnt kinds rice items. Because it is easy to prepare to and delicious to eat...

Ingredients 

2cup Basmati Rice 

1 cup chopped veggies Beans, carrot, peas, potaos. 

1cup meethi leafs 

1 large onion. 2 green chillies, 1 large tomato 

1 star anise, 1 big cardamom, 1 cinnamon, 1tsp cumin 

1tsp turmeric, 1tsp coriander powder, 1tsp garam masala 

2tbsp chopped coriander leafs 

Oil and Salt as per taste

Cooking Directions 

Wash and soak the rice for at least 1/2 hour. In a pressure cooker add oil, when the oil hot, add cumin, star anise, cardamom and cinnamon, when they starts spluttering, add onion and green chillies, fry to golden brown. 

Then add chopped veggies, meethi leafs, turmeric, coriander, garam masala and salt. fry for another 3 to 4 minutes. 

Add chopped tomatos and basmati rice. mix it gently and add 2cups of water and close the lid and cook for 3 whistle (1 in high flame and 2 in low flame) 

Garnish with coriander leafs and Serve hot with Raita.