Weekend Cake Recipe - DATE - ORANGE NUT CAKE

DATE - ORANGE NUT CAKE


Ingredients :


2 cups of sugar
1 cup of oleo
4 eggs
1/2 cup of buttermilk
1 teaspoon of soda
1 tablespoon of grated orange rind
3 1/2 cups of flour
1 lb. of chopped dates
1 lb. of chopped orange candy slices
2 cups of chopped nuts
1 cup of flaked coconut


Method : 


Cream oleo and sugar well. 


Add eggs, one at a time and beat well after each one.


Dissolve soda in buttermilk and add to mixture. 


Add the orange rind and flour then the dates, orange slices, nuts and coconut. 


Makes a stiff dough, mix with hands if necessary.


Bake in greased and floured bundt pan. Bake at 250 degrees for 1 1/2 hours.

South Indian Recipe - Colored Dosa

Colored Dosa

Ingredients :

Gram Flour(besan) 2tbsp.

Sooji (cream of wheat) 1 cup

Finely cut tomato, onion, green chili, bell peppers, shredded carrot.(half cup)

Yogurt 2 tbsp.

Water (half cup)

Spices:

salt, powdered red chili, black pepper.

Method :

Take a pot, mix gram flour, sooji, finely cut vegetables and spices in it.

Add yogurt and water in the mixture and mix it well. (mixture should be dilute like pancake

mix).

Take a non-stick skillet and put some oil on it. 

Now put a spoon full of mix on the skillet and spread it round.

Fry it until it becomes brown from the down side. 

Turn it with the spatula and make it brown from other side. 

Now serve this with tomato ketchup or chutney of your choice.

Note : 

You can also serve this with the sambhar and coconut chutney.

Baked Potato Skins With Creamy Spinach and Turkey Bacon

Baked Potato Skins With Creamy Spinach and Turkey Bacon

Ingredients :

3 small uncooked potato(es), baked, sliced in half and cooled   

1 spray(s) cooking spray   

20 oz chopped frozen spinach, thawed and squeezed dry   

4 oz light cream cheese, at room temperature   

1/4 tsp table salt   

1/4 tsp black pepper   

3 slice(s) cooked crisp turkey bacon, crumbled   

Method :

Preheat oven to 400ºF. 

Scoop out flesh of potatoes, leaving about 1/4 of potato flesh in potato. 

(Reserve remaining potato flesh for another use such as mashed potatoes.)

Place potato halves on a baking sheet and coat with cooking spray. 

Bake until lightly browned, about 15 minutes. 

While potato skins bake, combine spinach, cream cheese, salt and pepper in a medium bowl until well-blended.

Remove skins from oven and spoon 3 tablespoons of spinach mixture into each potato half; bake until warmed through, about 5 minutes more.

Remove skins from oven and top each half with about 1 tablespoon of crumbled bacon. 

Yields 1 potato half per serving.

Notes

To easily dry spinach, place thawed spinach in a clean kitchen towel and squeeze out liquid over the sink, as though you were wringing out a wet towel.

Fresh tips

Cut up all your favorite raw vegetables and store them for easy access in Ziploc® brand Slider Bags with the expandable bottom. This will keep your healthy snacks standing upright and in plain sight.

Source : Weight Watchers

Indian Non-Veg Snack - Egg Kababs

Egg Kababs


Ingredients


4 eggs-hard-boiled
2 tsp besan
1 onion (small) finely chopped
1 egg (white only)
1 tbsp pudina (mint) leaves, finely chopped
1 tbsp coriander leaves, finely chopped
2 green chillies, finely chopped
1/4 tsp chilli powder
salt to taste
oil for frying


Method


Grate the hard boiled eggs finely. 
Combine with all other ingredients except oil.
Mix well and knead into smooth dough. 
Divide mixture into 10-12 equal portions.
Shape each portion into flat round cutlets and keep aside.
Heat oil in kadai and fry kababs,few at a time until crisp and golden brown.
Serve hot, garnished by onion rings and accompanied by mint chutney.