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Friday, June 29, 2012

"Sweet Treats"- Peach Panha (Refreshing Peach Drink)

And then there were those 5 peaches left in the box after the Peach Picking-Peach Recipes" week!! They had me wonder..what could I make???? 'M' had promised me..he will bake "Peach Cookies"....but with his crazy work schedule..I knew that wasn't going to happen soon.  I didn't want those gorgeous peaches to go bad....and then tadah!!!!! Memories take me back ....In Pune....in Summer months....what did we drink to cool off....."Green Mango Panha"!!!!
Panha is this Sweet-Tangy  Refreshing Mango drink made with cooking Green mangoes. 
I thought why not..Peach Panha??? And it came out to be Delicioussssss....with gorgeous Peach color ( the saffron was only for garnish....all the beautiful color is from the peaches) and an amazing taste...
5 Ripe Peaches
1/4 to 1/3 cup Sugar (add according to the sweetness of the peaches)
1/2tsp Cumin powder
1/2tsp Cardamon powder
1tsp Salt
Cold water 2-3 cups

1) Peel the peaches.Cook them in pressure cooker(2 whistles)
2) Remove the pulp.
3) Mix the pulp,sugar,cumin powder, cardamon powder,salt and the cold water in a blender , till nice and smooth.Add more water if the Panha is too thick.
4) Drink Cold...with extra ice...and cool off in the summer months ...in a Delicious..Peachy way!!!


Wednesday, June 27, 2012

"Pat a Cake"- Peach Cake with Toasted Almonds and Glaze

You Go 'Peach Picking'...you get all excited...all the peaches look so pretty and juicy...you can't stop picking more and more.You know, you won't be able to eat all of those..but you still can't resist picking more ..just a few more. That's what happened and we have lots of peaches at home:))
After the 'Peach-Cranberry Chunda Hot and Sweet pickle"(http://my-kitchens-aroma.blogspot.com/2012/06/blog-post.html)....that I made the other day..here is one more 'Peachy Recipe'..that you will love.

The cake came out PERFECT!!! So Peachy...so  Delicious.....so Moist .....So Spongy....with that Simple Glaze drizzle on top and the Nutty Crunchy Almonds!!

1 and 1/2 Cup All purpose flour
1 cup + 2 tbsp Sugar
1 cup Finely chopped ripe peaches with the juice
2 Eggs
1/3 Cup oil
1/2tsp  Baking Soda
1/2 tsp Baking powder
1tsp Vanilla
1/2tsp Cinammon powder
1/4 tsp Salt

1/4 cup toasted Almond Chips ( Toast the chips in microwave for 1min)

For the Glaze:
1/2 stick unsalted butter
3/4th cup powdered sugar
1/2tsp Vanilla extract
1.5 tbsp milk
Melt butter and mix powdered sugar, milk, vanilla. Mix till smooth and shiny.Fill in Zip lock bag for drizzling on cooled cake later.

1) Pre heat the oven to 350F.
2) Coat a Bundt pan/ 8 inch round pan with vegetable shortening.
3) To the chopped peaches add 2tbsp sugar.Keep aside for 20-30 mins for maceration.
 4) Sieve all the dry ingredients twice.Mix all the dry ingredients.

5) Beat the eggs with hand whisk/ hand beater for 4 mins till nice and foamy. Very imp step!!
3) Add oil,vanilla to the eggs.
4) Mix dry ingredients with wet ingredients. Gently fold.
5) Add the macerated peaches.Gently mix
6) Pour into the coated pan.
7) Bake at 350 F for 25-30 mins till light brown and baked through.Check --Inserted toothpick should come out clean.

1) Remove cooled cake in the serving platter.
2) Cut off very small tip of the glaze filled zip lock bag.
3) Drizzle over the cake.
4) Sprinkle toasted almond chips.

Enjoy the delectable peachy peach cake!!!!

Monday, June 25, 2012

"Everyday cooking"- Peach-Cranberry Chunda/ Hot and Sweet Pickle

Peaches....Peaches....Lottsss of them!!! We went Peach picking yesterday...and came home with a box full of peaches!! I froze some...kept some fresh for eating....and turned few into this tongue teaser.....Hot and Sweet 'Peach-Cranberry Chunda'!!!
Chunda......is a Sweet-Tangy-Hot...Mango Pickle. I love love love it!!!
I am a BIG fan of "Hot-Sweet-Sour' kind of taste.... Tamarind-Jaggery Chutney.....Maggie Hot and Sweet Chili Sauce......Hot and Sour soup.....Chunda Pickle....are my favorites!!!
So the gorgeous ..juicy sour peaches ....were paired with sugar..chili powder and other spices....and turned into a mouthwatering Chunda.

4 Firm Peaches (Not fully Ripe)
1/4 Cup dried Cranberries
1/2 Cup Sugar
2 Tbsp Salt
1tsp Turmeric
1-2 tsp Chili powder
1 tsp Roasted Cumin
1/2tsp Methi Seeds
1/2tsp Mustard seeds
1tsp oil
2 pinch Hing
1tbsp Lemon juice

1) Peel the peaches. Cut into small pieces. In a mixing bowl,add the salt,1/2 tsp turmeric and mix. Let it sit for 30 mins.The salt will draw out all the moisture from the peaches.
2) dry roast the cumin seeds. When cool, grind into coarse powder.
3) After 30 mins have passed, drain the juice from peaches.Hand in muslin cloth/ strainer till all the juice runs out.
4) Mix the sugar with the peaches.Add lemon juice.
5) In a heavy bottom pan, heat the oil.Add the mustard seeds, hing and methi seeds.Let them splutter.Add the turmeric.Add the sugar-peach mixture and the dried cranberries.
6) Low on medium flame till the sugar is syrupy..(about 10 mins).Test the sugar syrup ....to get 'one string' consistency.(Take out small amount of syrup.Blow on it to cool it. Now place  drop between thumb and forefinger and stretch apart.If it's one string....it's the correct consistency)
Mine went a bit far....so the Chunda is bit darker in color and bit thicker than it should be.
So keep an eye on it and stir constantly!!!!
7) TAKE OFF the heat. Add the chili powder, ground cumin .Mix.
8) Let it cool before keeping it in a sterile bottle.