Pear Recipe | Baking | Delicious Sweet Aroma

Cakes

Pear Cake

If you noticed, the last time I blogged a recipe was a week ago. Since then I have been thinking of ways to prepare something sweet that can be made with fruits. My husband is so charming that when he is home he doesn’t want me being in the kitchen the whole time preparing snacks or dishes for him that consume a lot of time. He would rather love watching television shows like Ozark or The Good Wife the whole day if possible. Yup! 😃

Yesterday evening before I could get dinner on the table, I gathered all the ingredients for the Pear cake 🍐. It was quite simple and was less complicated with just few basic ingredients a cake always needs. This is the first time I baked a cake for this long with a waiting time of 60 minutes but, was super easy to prepare. It was delicious, less sweet (I usually prefer that way) and just what I expected.

If you are reading this, then I would like to hear from you. My Facebook page is also available for any comments. Happy October!! ☺

Preparation time: 20 minutes

Cooking time: 60 to 65 minutes

Appliance : Convection oven

Ingredients

Spring-form baking pan – 21 cm

Parchment paper

Pears – 3 small size, peeled deseeded & halved

Butter – 150 g, soft at room temperature

Caster Sugar – 100 g / 1/4 cup

Eggs – 3, large

Lemon zest – 1

Vanilla essence – 1/2 tsp

All-purpose flour / Top flour – 150 g

Baking powder – 1 tsp

Pinch of salt

Directions

1. Grease the spring pan with butter and line the base with parchment paper. Grease again with some butter and set aside. Prepare the ingredients.

2. Using a hand held mixer, beat the butter and sugar together until creamy with the speed set at 1. The butter must be soft to get a smooth texture.

Butter and sugar mixed to form a creamy batter | Pear Cake

3. Mix the eggs one at a time starting from a lower speed and increase the speed after adding all the eggs for 2-4 minutes.

addition of eggs into butter-sugar mixture | Pear Cake

Add lemon zest and vanilla. Mix together.

Meantime: Preheat Oven at 170 degrees Celsius.

4. Using a separate bowl add flour, baking powder and salt. Mix with a spoon.

5. Add the flour mixture (step 4) to the egg mixture (step 3) part by part. Mix with the lowest speed until well combined. Make sure not to over beat.

Flour with baking powder and salt into the Egg mixture | Pear Cake

6. Transfer half of the batter to the greased spring-form pan. Spread it evenly.

Pear cake Recipe | Easy fall recipes

Arrange the pears on top of the batter. Pour the rest of the batter and spread it gently with a spatula.

Pear batter

7. Place the baking pan on a low rack in the oven. Set the baking time for 170 degrees Celsius and time it for 60 minutes.

After the baking is done the oven beeps. Let the cake sit in the oven for 5 minutes. Remove the pan from the oven and let it sit to cool.

Pear cake - Fall recipes

Pear Cake

Pear Cake - tart

For more Dessert or Cake Recipes click below 👇👇

NO BAKE:

Caramel Orange Pudding

Vermicelli Pudding or Kheer

Jelly and Custard Recipe

BAKE using Convection oven:

Lemon Cake

Butter Biscuits

Pineapple, Honey and Pistachio Flapjacks

Moist Cassava Cake (or Tapioca Cake)

October 4, 2017

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Mangalorean food / South-Indian

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Spicy Clam Recipe – Mangalorean Style

Every time I see Clams, it reminds me of one my childhood memories of Mangalore visiting the beach during summer foraging for clams. When the tide rises the live clams that burrow in the sand come out and we dig in to catch them before they rebury themselves as they follow the waves. That day we caught large ones so pretty with beautiful designs on them I wished I could return them back to the sea. Those days are truly treasured!

Mangalore, famous for its seafood, is known for variety of local seafood delicacies. This recipe of spicy clams is also known as Kube Sukkhe (Clam dry) in konkani prepared with a common spice mix powder bafat which I always use in other recipes.

Preparation time: 5 minutes excluding cleaning time

Cooking time: 20 minutes

Serves: 3

Ingredients

Fresh live clams – 1 kg

Olive oil – 2 tbsp

Mustard seeds – 1 tsp

Garlic cloves – 3, finely chopped

Onion (medium) – 1, thinly diced

Bafat powder / Fish powder – 3/4 tbsp

Tamarind – 3 seeds or 1 tsp paste

pinch of salt

Grated coconut – 1/4 cup

Directions

> How to clean Clams ?

+ If you buy fresh clams, place them in a large pot with cold water (tap water). The water must be a few inches above the top of the clams.

+ In a while you will notice them opening slightly or moving. Dipping them in water allows them to remove any sand or dirt within the shells.

+ Allow to sit for an hour. Then drain and rinse. Fill with a fresh batch of water. Soak for couple of minutes say 15 minutes. This will allow to get rid of any more particles of grit and sand.

+ Drain and rinse of any dirt. Set aside.

+ If you notice any cracked or damaged shells throw them in the garbage.

+ Observe each shell carefully. Any clam with open shells tap them with your fingers gently. If they do not close, they are likely to be dead so throw them out.

1. Heat a large pot with olive oil on medium heat and add mustard seeds. Once they sputter add chopped garlic and onions. Fry them for a couple of seconds.

Ingredients for Clam recipe

2. Add bafat or any seafood powder. Toss in grated coconut and tamarind water or paste with a pinch of salt. Stir-fry for 3-4 minutes. Do not add any water or any more salt.

Clam ingredients | Easy recipe

3. Now, add the clams. Do not mix when the clams are closed. Cover and cook on medium for 5 minutes.

Cooking Shells | How to cook Clams

4. After 5 minutes if you notice they all have opened.

How to cook Clams | Easy cooking | Hungry?! That's what I made!

Mix to combine with the spice mixture. Turn off heat after a minute.

Spicy Clam Recipe | Easy | Mangalorean Style

Clam Recipe | South-Indian | Delicious Sweet Aroma

For more recipes on seafood click on the recipe below:

Flower Crab Recipe

Sweet Chilli Prawns

Black Pomfret Curry (Facebook link w/o pics)

Prawns with coconut milk

Coconut Shrimp Fry

If you have subscribed to my posts please follow my Facebook page>> Delicious Sweet Aroma << for any future updates on this site. Thank you for visiting!

Stay Healthy!

September 15, 2017

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Curry Delights

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Vegetable Chili Paste

Vegetable Chili Paste or Vegetable Curry Paste is a staple at our home for curries. My mom commonly prepares it to give a good flavor and aroma to the dish. It’s also known as meet-mirsang masala (chili paste) to us Mangaloreans living in the coastal region.

We grind the ingredients to a fine thick paste and store it in a small bottled container in the fridge. When preparing vegetarian dishes, just add the required amount of the chili paste needed based on your spice level.

Veggies that can be prepared with this chili paste for dry gavy dishes:

Yam- Elephant foot / Soorn (konkani)
Chickpea (any chickpea) / Bengal gram / Garbanzo : soaked in water overnight before cooking
Raw banana plantains

Ingredients

Red dry Kashmiri Chilies – 15

Coriander Seeds – 1 tbsp

Cumin / Jeera seeds – 1/2 tbsp

Mustard seeds – 1/2 tbsp

Garlic cloves – 4 large

Black Peppercorn seeds – 12

Pinch of turmeric powder

EDIT:

1. Grind all the ingredients with a small amount of water into a fine paste using a blender. Use a smaller container for a finer paste. The paste must be thick and not watery.

Blending Ingredients for Paste | Veg or Vegan dishes | Delicious Sweet Aroma

Chilli paste for Veg dishes | Vegan | Easy DIY

2. Store in a sealed container in the fridge and use some amount when preparing dry vegetable dishes.

Paste for vegetarian dishes | Easy recipe | Delicious Sweet Aroma

Note:

*Make sure to use the paste withing a few weeks. You can also divide them in small zip-lock bags with name tag and freeze. When you plan on making it thaw or defrost them few hours before preparing the dish.

>>How to prepare vegetable dishes with this paste?

Click link below:

Raw Jackfruit Dry in Claypot

Clay-pot Recipe, Kadgi Sukhi (Mangalorean food)

Related Chili paste recipe that can be stored in a bottled container:

Fish Fry Chili Paste (Meet – Mirsang)

Vegetable Curry paste (for dips)

Stay Healthy!

June 19, 2017

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Curry of green bean-Vegan recipes | Delicious Sweet Aroma

Vegetarian

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Curry with Green Bean – Vegetarian

When you need to feed a group of people, this vegetarian curry recipe is easy to make. It is also quite suitable for a crowd.

It’s tempting to use store-bought ready-made spices. But, nothing compares to the taste of homemade veg-spice-paste with fresh and pure ingredients. Even if you prepare an extra batch you can store it and use it on your other vegetables.

Preparation time: 10 minutes

Cooking time : 15 to 20 minutes

Serves: 4

Ingredients

Green bean – 120 g, chopped into 1 cm thickness

Olive oil / Veg oil – 2 tbsp

Water

For the veg curry masala paste:

Grated coconut – 1 cup, depending on the quantity required

Onion – 1 small, roughly chopped

Garlic cloves – 2

Coriander seeds – 1 tbsp

Cumin seeds / Jeera – 1/2 tsp

Fenugreek / Methi seeds – 1/4 tsp

Mustard seeds – 1/4 tsp

Dry red kashmiri red chili – 3 to 4

Turmeric – 1/4 tsp

Water

Directions

1. Prepared the ingredients and the curry masala.

Put the above masala ingredients into a mixer or blender. Add 1/2 cup water and grind into a smooth paste. Set it aside.

2. Warm oil in a large saucepan over medium heat. Add the paste and fry for 2 – 3 minutes until it starts leaving the sides of the container.

3. Add 2 cups of water or more based on the consistency of curry thickness you need. Thicker the more flavor. Add 1/2 tsp salt and bring it to a boil.

4. Now, add the chopped green beans. Mix, you can some more water now if the curry is very thick. Cover and bring it to boil again.

Check for salt. Add more if required. Most suitably it can be served with bread and rice. Serve warm or hot.

Cook’s tip: This post with dry red chili has a slightly extra heat. I recommend using kashmiri chili for less intense heat if you do not like it hot.

To help you with more vegetarian recipes, here are a list of few that I tried

Curry of Drumsticks (with tuvar daal/pigeon pea lentils)

Curry of Drumstick | Vegan | Delicious Sweet Aroma

Easy Beetroot Rice

Carrot soup

Pan-Fried Breadfruit Recipe

Spicy Banana Pepper Fritter

Stay Healthy!

June 7, 2017

Vegetarian

Pan-Fried Breadfruit Recipe

While Breadfruit is still unknown to many, they are commonly found in tropical areas where good amount of sunlight and rain is required.

We have a tree in our backyard in my hometown and quiet often my family used to prepare this recipe to accompany with anything as a side dish. During my last visit home in March – when it’s the season for breadfruits, the tree stopped fruiting a lot with few breadfruits falling off before even they turn ripe. So, before leaving, I bought a ripe one at the open market and when I got back to Singapore, stored it in the fridge for a few days.

Breadfruit is considered to alleviate hunger and feed the world. It is large, green with a prickly skin when unripe. When buying look for a mature one with a greenish-yellow skin, a smooth surface which is not prickly, a brownish cracking between the surface segments. Avoid buying immature “Green” Breadfruit. In order to delay ripening, store it in the fridge for few days and then freeze it for later use. It tastes more like a roasted potato when ripe. Sweet with an aromatic fragrance.

Pan-Fried Breadfruit Recipe is easy to be made once you learn how to cut it. Do share your views on this recipe. Following are a few names of Breadfruit :

Deeviso gujo / Jeev Kadgi / Dee Gujje (Konkani), Ber / Beru (Kannada), Neer Phanas (Marathi), Brot Frucht (German), Panas (Puerto Rico)

Preparation time : 10 minutes

Cooking time: 7 -10 minutes

Ingredients

Breadfruit – 500 g

Red chili powder – 1 tbsp

Turmeric powder – 1/4 tsp

Paprika powder – 1 tsp

Vinegar – 1/2 tsp

Salt – 3/4 tsp

Directions

1. How to cut breadfruit >>

Cut into halves. Peel it as it were a potato.

Raw Breadfruit | Vegetarian

Breadfruit, gujo recipe | Raw Breadfruit

Cut them into thin slices of less than 0.5 cm thickness, remove and dispose the core. Season with salt and let it rest for 15 minutes (refer notes for storing extra quantity).

Sliced Raw Breadfruit | Vegetarian

2. Apply some salt and set it aside for 15 mins. After a while you will notice some water settling at the bottom. Discard the water and apply the chili paste (or homemade paste) with your hands.

chili paste, breadfruit

Breadfruit coated with chili coating | Vegetarian

3. With 2 tbsp of oil, heat a pan. Pan fry each side on medium heat for 4-5 mins or until golden brown.

Pan fried Breadfruit | Delicious Sweet Aroma

Breadfruit chili fry | Vegetarian

Breadfruit chili fry | Delicious Sweet Aroma | Indian

If you find a breadfruit at your location, especially in the western countries, please share in comments below for everyone who has not seen or tasted it gets assistance in finding it. ✍🙂

P.S: I haven’t found a Breadfruit in Singapore yet. I will definitely update it when I do.

Notes:

*Apply some salt to the rest of the slices of breadfruit and store it in airtight container in the fridge. When ready to use, apply chili paste and fry.

Stay Healthy!

April 21, 2017

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Vegetarian

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Potato Cutlets with Egg

Vegetarian food has never appealed to me, until now, that I realized how much important it is to have greens and veggies in a diet. I cannot go without meat and I’m trying to add some vegetarian food from now on. Hopefully!!

Starting from here I wanted to learn some vegetarian recipes so I intended on going with potatoes. Potato cutlets are my first try at home apart from making a non-veg cutlet, this turned out surprisingly delicious.” Yumm!” was what my husband exclaimed as he took a bite of it.

It could also be great to have for breakfast or a quick snack or on the menu of kid’s classics.

Preparation time: 10 minutes

Cooking time: 30 – 45 minutes

Makes: 12

Ingredients

Potatoes – 350 g / 4 small size or boiled & peeled potatoes

Spring onion – 6, finely chopped

Eggs – 2

Garlic cloves – 2, finely chopped

Salt – 1/2 tsp

Vegetable oil / olive oil for shallow frying

How to cook potatoes?

+Add potatoes (with skin) into a heavy-bottomed pan of cold, salted water and bring it to a boil. Cover and cook for 15 – 20 minutes until tender. To do this insert a skewer, it must get through easily.

+ If it is still firm, let it simmer for a couple of minutes. Then, leave it to stand in hot water for 10 minutes.

+ Drain them thoroughly. Peel the potato skin.

Directions

1. Mash the cooked potatoes with your fingers (or any other way most preferred) until no large lumps of potatoes remain.

2. To the mashed potatoes, add spring onions, garlic, eggs, salt. Using your fingers combine evenly.

vegetarian snacks

mashed potatoe

3. Heat a non-stick frying pan over medium-high heat. Drizzle oil, tilt to spread the base. Pour a tablespoon spoonful of the mixture in the pan of 5-7 cm (2 – 2.8 inch). Fry for 3-4 minutes on each side.

cutlet

4.Transfer to a plate. Repeat with the remaining oil and mixture of potato and egg.

Potato cutlet with Eggs

Serve with tomato ketchup or as side with pulav.

potato cutlet, vegetarian

Hope to serve you more with vegetarian recipes. Stay healthy!

February 10, 2017

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Breakfast

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Moist Scrambled Eggs

I think most people know how to prepare an egg even for a beginner. If there is nothing else to eat in the kitchen counter, eggs are good enough to go for breakfast, lunch or dinner. I haven’t posted any breakfast recipes with egg and the idea of making a scrambled egg that is moist and creamy was the perfect choice for a healthy breakfast with whole-grain-bread that I wish to share.

My hubby would never get tired of having this every morning for breakfast. And the best part is seasoning the bread topped eggs with black pepper for extra flavor. The texture of fluffy, soft, moist and buttery flavor is totally satisfying.

I have not posted any step-by-step pictures here, forgive me for my first post without detailed pics. I believe you can still make a great moist scrambled egg with just the instructions provided below.

Preparation time: 3 minutes
Cooking time: 5 minutes
Serves: 4

Ingredients

Slices of Whole grain bread – 4
Eggs – 4 large
Unsalted Butter – 2 tbsp / 2 small cubes
Milk – 2 tbsp
Fresh Chives – 2 tbsp, finely chopped
Salt as per taste
Pepper

Directions

1. Whisk eggs, milk, fresh chives and salt in a medium bowl.

2. Melt butter in a large frying pan. Add egg mixture.

3. Cook, stirring, over low heat until creamy for 5 minutes. Transfer immediately onto a plate.

4. Serve them on bread or toast. Sprinkle with pepper.

Thank you for stopping by Delicious Sweet Aroma 🙂

Stay Healthy!

January 27, 2017

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Chicken

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Chicken Bites

The reason I made Chicken bites with chicken breasts is because it’s bite size, easy and so much better than take-outs. Takes 35 – 40 minutes max. I cannot tell you how much I loved the taste of it after tossing the fried chicken in the sauces. Make sure you do not use salty soya sauce. Chicken bites makes a great side for two. You can double the portion for more servings.

Chicken breast recipes makes delicious sides. My previous post on Chicken Schnitzel is another recipe for easy meals.

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 2

Ingredients

Chicken breasts – 300 g , cut into small chunks

Pepper – 1 tsp

Salt -1/3 tsp

Sugar -1 tbsp

Egg – 1

Tapioca starch/flour – for coating

Vegetable oil for deep-frying

Butter – 3 tbsp

Red chilies – 1 (spicy or non-spicy), chopped

Curry leaves -1 strip

Oyster sauce – 2 tbsp

Light soya sauce – 5 tbsp

Directions

1. In a small bowl with chicken chunks, salt, pepper, sugar, egg. Mix around.

marinade: salt, pepper, egg

2. In a plate containing tapioca starch. Give attention to each piece and coat chicken with the starch or flour. Place it in a separate plate.

chicken coated in tapioca flour

3. In a large skillet or deep-fryer, heat oil ( hot enough that it bubbles as you place chicken). Drop the chicken pieces one at a time, and fry until slightly brown.

chicken after deep frying

Cook meat in batches to maintain oil temperature. Drain briefly on paper towels.

4. Add butter to a large saucepan on medium heat. Add red chili. Toss, then add oyster sauce, soya sauce, curry leaves. Stirring constantly for a few seconds.

buttter, red chili, curry leaves, oyster sauce & soya sauce

5. Add chicken and mix well to coat evenly. Serve hot.

chicken in soya sauce

Stay healthy!

January 12, 2017

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Prawn curry | Coconut milk | Recipes with prawn

Seafood

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Prawn with Coconut Milk

I’m so glad to be posting again. My first post of the year with fresh white prawns, all time favorite!

I prepare prawns with coconut milk quiet often, so I don’t have to spend a lot of time in the kitchen. It’s goes well with rice , bread or rice pancakes which I have posted earlier. If you can find fresh prawns at your local stores it’s a must try recipe with coconut milk. From my previous experience frozen prawns do not give a flavored taste as much as the fresh prawns do. I made use of a spice powder called Chicken sukka powder, believe me, this recipe tastes delicious with this ingredient. Even if you don’t have it you can substitute it with fish curry powder or any prawn spice powder. It’s available at the Asian stores if you have trouble finding.

Happy New Year! 🙂 🙂

Preparation time: 5 minutes

Cooking time: 25 minutes

Makes: 6 servings

Ingredients

Ghee or vegetable oil – 2 tbsp

White fresh prawns – 325 g, deshell deveined

Onions – 1 medium, chopped

Ginger-Garlic paste – 1 tsp

Potatoes – 4 small/2 medium, peeled & chopped

Green chili – 1

Tomatoes – 1 large, chopped

Chicken Sukka powder – 1 1/2 tbsp (trust me!)

Fish curry powder – 1 tsp

Coconut powder / Milk – 50 g powder or 3/4 cup milk (powder mixed in 1 cup water until dissolved)

Coriander powder – 3/4 tsp

Cumin powder – 1/4 tsp

Turmeric powder – 1/4 tsp

Salt

Coriander leaves for garnish

Directions

1. To the deshelled prawns sprinkle salt and set aside.

fresh white prawns

2. Heat a large deep container with ghee or oil on medium heat. Add onions. Fry until translucent or lightly brown. Add ginger-garlic paste. Stir fry for a couple of seconds.

onions

onions, ginger-garlic

3. Add green chili and potatoes. Stir fry for a minute. Add tomatoes, 1/4 tsp salt, mix and cover. Let the tomatoes get mushy, stir frequently so it doesn’t get burnt.

onions, ginger-garlic & chili

tomatoes, potatoes , onions, ginger-garlic & chili

4. Next, add chicken powder, fish powder. Mix well and stir fry for a minute.

Chicken sukka powder for prawn curry

masala for the prawn curry

5. Pour coconut milk, 2 cups of water and salt. Mix. Add coriander, cumin and turmeric powder.

coconut milk added to the masala

6. Cover and cook till it boils. Check if potatoes are cooked by piercing a fork. Check salt. If necessary add more salt.

7. Add prawns. Mix and cook until it boils. Switch off the heat. Garnish with chopped coriander leaves.

fresh prawn with coconut milk & spices

Prawn curry

Stay Healthy!

January 9, 2017

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Israeli couscous mixed with parsley served with fish fillet

Quick

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Fish Fillet with Couscous

This recipe of Fish fillet with Couscous is unbelievably one of the easiest, and simplest to make. If you haven’t heard of Israeli couscous, may be its time you try one. They are little pasta shaped balls developed in Israel, hence the name.

Prepare the parsley sauce and add it to the cooked Couscous. Fry the fillet of choice, salmon fillet tastes even more delicious. Serve this with your green couscous. You can sprinkle the fillet with some herbs if you like.

Preparation time : 5 mins

Cooking time: 20 mins

Serves – 2

Ingredients

Pearl Israeli Couscous – 200 g or 1 1/4 cup

Skin-on fish fillet/ Salmon fillet – 225 g to 400 g (seasoned with salt and pepper)

Onion – 1 large, chopped

Olive oil – 1 tbsp

Butter – see below

Lemon – 3 tbsp

Parsley – 50 g

Salt

Directions

For the couscous:

1. Fill a saucepan with 1 cup or 1.5 cup of water. Bring it to a boil.

2. Drizzle 1 tbsp of olive oil. Sprinkle 1/4 tsp salt. Very little is absorbed by the couscous. Taste and check for salt.

3. After sprinkling salt, add the couscous. Reduce the heat to medium-low and cover the pan (meantime step 5). Step2_IMG_5675

4. After its cooked, pour the contents into a colander. Shake gently to remove excess water.

Fried fillet: In the Meantime (while you wait for the couscous to cook) fry the fillet.

5. Heat a frying pan with 2-3 tbsp butter. Place the fillet with skin side down. Cook on high for 3-5 mins, change the side. Cover and cook for another 2-4 mins to keep it’s juices.

When it’s done the fish starts to flake out easily with a fork.

6. Using a blender, grind the parsley into a fine paste and add it to the couscous. Mix well.

7. If you want onions in your couscous follow this step:

Melt butter in a saucepan. Add onions and fry until translucent. Add this to couscous. Mix.

8. Add lemon. You can now serve your green couscous with fish fillet or even with Salmon.

Notes

*If you do not have a colander: Hold both hands on opposite sides. Position the lid so there is a gap between the lid and the edge of the pan. This gap should be smaller than the size of the couscous. and tilt the pan to remove excess water. Use mittens to protect from the steam.

*If your parsley comes with roots. Remove the roots. Dunk a bunch of parsley in a bowl of cold water & swish it around. Repeat once again to remove any particles of mud.

Stay Healthy!

Discover more delicious seafood recipes below for tasty meal ideas and cooking inspiration

Flower Crab – Curry

Fresh Clams in Coconut Milk

Spicy Clam Recipe (Mangalorean cuisine)

December 29, 2016

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Tag: foodnetwork

Pear Cake

Ingredients

Directions

Spicy Clam Recipe – Mangalorean Style

Ingredients

Directions

> How to clean Clams ?

Vegetable Chili Paste

Ingredients

>>How to prepare vegetable dishes with this paste?

Curry with Green Bean – Vegetarian

Ingredients

Directions

Pan-Fried Breadfruit Recipe

Ingredients

Directions

Potato Cutlets with Egg

Ingredients

Directions

Moist Scrambled Eggs

Ingredients

Directions

Chicken Bites

Ingredients

Directions

Prawn with Coconut Milk

Ingredients

Directions

Fish Fillet with Couscous

Ingredients

Directions

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