Very Berry Smoothie

My husband does not believe that I used to give my mum a really hard time having fruits as a kid. I used to hate every fruit, with strawberries and mangoes being an exception.

As a teen, I took a liking to oranges, sweet limes and kiwis mainly because my friends at college were obsessed with orange juice with chilly cheese toast to be had on an almost daily basis post our tuitions. I gave in due to peer pressure and my mum could not thank my friends enough.

Fast forward to last 6-7 years and I love fruits. In fact I look forward to having smoothies, fruit juices with breakfast and fruit based sorbets and frozen fruit yoghurts as desserts. A transformation of sorts!

With Dubai summers having dawned on us, smoothies are a staple breakfast accompaniment these days. Last weekend I was quite nostalgic about my college days back in Mumbai and as an ode to the chilly cheese toast and juice days, I made the same for breakfast.

Breakfast

Sahil loved the smoothie. I used bottled Lacanor mixed fruit juice since I was not keen on yoghurt based smoothie that day. Below is the recipe for the smoothie loaded with the goodness of antioxidants and all essential vitamin C and E. This is low in fat and offer high fiber and mineral content.

Ingredients
2 Zespri Kiwis
1 cup chopped srawberries
1/2 cup blueberry
400 ml Lacanor mixed fruit juice
Juice and pulp of 2 fresh oranges
1tsp flax seed-super seed powder
1 tsp runny honey (optional)
A few ice cubes (optional)

In a blender, add all the fruits, juice and seed powder and mix well.

Fruits

At my place, I usually powder flax seeds and super seeds in a spice grinder and keep it in an airtight jar.

I use this mixture in smoothies, muesli, granola parfaits, cookie and cake mixtures. Flaxseeds and other super seeds are great source of getting iron, fiber, folic acid, Omega 3 fatty acids and Vitamin B. I do not support taking supplements, I much prefer getting these essential nutrients by natural sources.

I skipped the honey this time since the berries were sweet enough for our liking.

Berry Smoothie

I hope you enjoy this smoothie as much as I did. Until next time may the Sun God be kind to us in this part of the world! šŸ™‚

Disclaimer : This is not a paid post. I have not collaborated with Zespri or Lacanor brands in specific. I prefer them over others and hence the mention.

Vegetable Daliya / Bulgur Porridge

Breakfast 1

I am always on the look out for healthy recipes which are quick to make and are comforting as well. Past few weeks have not been great health wise and thus comes the focus on nutritious food packed with goodness of essential nutrients.

I love having couscous in my salads but this time around I was running out of it hence decided to go for a porridge like dish made of bulgur or broken wheat. I was bored with oats so did not opt for it.

It is a diabetic friendly dish which is high on fibre and protein. Easy to make and something which you can lay on the table in 20 minutes.

Daliya 1

Cooking Time : 20 minutes
Serves : 4

Ingredients
1 1/4 cup daliya / broken wheat / bulgur
1 finely chopped onion
1 finely chopped tomato
1 finely chopped capsicum
1/4 cup shredded carrot (optional)
1/4 cup peas
2 finely chopped green chillies
2 tsp canola oil
1/2 tsp carrom seeds
1 1/2 tsp coriander powder
1 tsp cumin seeds
3 cups water
Salt to taste

In a pressure cooker, heat some oil and add cumin seeds followed by carom seeds.

Once they sizzle, add some green chillies followed by onions.

Cook them until translucent, add tomatoes and cook them for a minute.

Add capsicum, peas and sautee them well. You could also add broccoli, sweet corn to the mixture.

Add all the dry spices and mix well and season it with salt as required.

Vegetables

Add bulgur to this mixture and roast it well until the spices are coated well with it.

Daliya

Add 3 cup warm water to the mixture, mix well and close the lid of the pressure cooker.

Pressure cook until 3 whistles and turn off the heat.

Breakfast

I served this with mango milkshake on a weekend taking in the views from my balcony. Until next time happy cooking!

Spicy & Tangy Chickpeas

I discussed following a high protein diet for the last few weeks and in continuation to the same I decided to blog about this Spicy & Tangy Chickpeas recipe.

Chickpeas Masala1

Again this is a quick dish I make for office lunches with chapattis. It comes together quickly in 15 minutes and sees me out of the door with a brown bag in hand.

Living in Dubai, opting for take aways and ordering in food regularly at work is often the easy way out. But even if you spend a minimum of AED 20 on lunch everyday, the amount can dig up a hole in your pockets by month end. I rather treat myself to a new cookbook or a massage from the money saved by carrying lunch.

It’s a habit I try to keep at and constantly look of recipes which do not see me in kitchen for long on work day mornings.

In this recipe, I have substituted the chaat masala with sumac powder and I can say that I am not going back. This was a good call.

Sumac is a popular spice used in Middle Eastern cooking. A few spices which I discovered after coming to Dubai and which fascinated me were Zaatar, Sumac and Dried Loomi powder while strolling in the spice souks of Global Village and Union Co-op shelves.

Sumac is a good source of Vitamin C, Omega 3 fatty acids and is an antioxidant. It has a very subtle lemony and tart flavour and I love sprinkling it to on my salads, hummus and chaats.

Serves : 4
Cooking Time : 15 minutes

Ingredients
1 can chickpeas
2 medium sized onions finely chopped
2 medium sized tomatoes finely chopped
1/2 tsp red chilly powder
1stick cinnamon
2 star anise
1 green chilly finely chopped (You can add 2 if you can handle the spice)
1 tsp ginger-garlic paste
1/4 tsp turmeric powder
1 tsp tomato paste (optional)
3 tsp canola oil
1 1/4 tsp sumac powder
1 tsp coriander powder
1 tsp cumin seeds
Salt to taste
A handful of finely chopped coriander leaves

In a wok, heat oil and add cumin seeds. Once they sizzle, add green chillies and ginger garlic paste.

Let it cook for a minute and add onions.

Add tomatoes once onions have browned. Cook tomatoes with the dry spices until they leave a ring of oil on the sides of the wok.

Add salt to taste and drained and rinsed chickpeas and sautƩ them with the mixture well.

Cook for a few minutes, take off heat and garnish some freshly chopped coriander leaves and slit green chillies.

Chickpeas Masala

Until next time let me know you quick fix recipes!

Paneer Bhurji

A wall of silence on the blog! While I may have not blogged for the last 2 weeks, a lot of cooking happened. Past few weeksĀ have been all about cooking for family.

Late Holi wishes to everyone out here, this Holi we celebrated with our extended families, lots of food, laughter and a sense of belonging. Gujiyas relished from Old Delhi sweet shop. One of the best festive celebrations we have had since we embraced our expat lives in Dubai.

Gujiya

These days I’m trying to follow a high protein diet.Ā Being a vegetarian, paneer or cottage cheese is the most common substitution for meat in Indian sub-continent.Ā It is also an excellent source of calcium.Ā 

If I’m busy, I just buy a block of cheese from Lulu’s or Bikanerwala or else make it at home. It is aĀ staple in my pantry. While I love my Paneer with vegetables and in Makhni gravy, sometimes all you need is a no-fuss and easy to make dish.
On days like this, I have this recipe of Paneer Bhurji handy. A bhurji is simply means a scramble. On work day mornings, it gets ready in a jiffyĀ including the prep and it means I can brown bag my lunch and not spend my molaah on take-aways.
Paneer Bhurji 1
Serves : 4
Prep Time : 5 minutes
Cooking Time : 10 minutes
Ā 
IngredientsĀ 
200 grams cottage cheese / paneer
2 medium sized onions finely chopped
2Ā medium sized tomato finely chopped
2 green chillies finely chopped
1 tsp tomato paste
5 tsp canola oil
1 tsp cumin seeds
1 tsp ginger garlic paste
1 1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp chaat masala
1/4 tsp red chilly powder
1/4 tsp turmeric powder
One bunch of Spring onions greens finely chopped
Handful of coriander leaves finely chopped for garnishing
In a wok heat some oil, add cumin seeds. Let them sizzle and add green chillies and ginger garlic paste.
Onions
Add onions after a minute and cook them until they are translucent.
Masala
Add tomatoes, tomato paste and the dry spices and cook them until the mixture leaves a ring of oil on the sides.You can also add green peas and capsicum to the mixture.
With your hand just crumble the paneer lightly or you could use a box grater.
Paneer
Blend the paneer well with the onion-tomato mixture and cook for a while until the mixture is not quite moist.
Spring Onions
Sprinkle with the greens of spring onions and mix well. Garnish with coriander leaves and take the Bhurji off heat. I did not have some on hand hence no garnish for me šŸ˜¦
Paneer Bhurji
Serve with fluffy phulkas or toasted bread with butter.
Next post I will bring you stories from my meeting with the MasterChef himself, Sanjeev Kapoor and the euphoria that followed after the same. Also my experience of meeting the Curry Queen – Camellia Panjabi, such a lovely lady. Me and Sahil had a really candid and heart warming conversation about differences in coastal cuisines and misrepresentation of Indian cuisine internationally on many instances. How we asked her to please write a new cook book and much more!

Ā Until next time, happy cooking! šŸ™‚

Besan Ka Chilla – Savoury Gram Flour Pancakes / Crepe

This is a recipe for Besan ka Chilla, simply put Indian savory pancakes made with chickpea / garbanzo bean / gram flour. This is a very easy to make recipe and is perfect for winter mornings or evenings. Goes perfectly with a cup of hot masala chai.

Assembling the ingredients is also very easy. This is my go-to weekend breakfast recipe and is quite filling as well. Chickpeas are an excellent source of proteins and this is an easy gluten free option as well. You can add any vegetables to this versatile crepe / pancake recipe. Sometimes I like to add capsicum or shredded carrots to the mix.

Serves : 3
Prep Time : 5 minutes
Cooking time : 15 minutes

Ingredients
1 cup besan / gram four
3 tsp finely chopped coriander leaves
1 finely chopped green chilly
1 medium sized finely chopped onion
1 medium sized finely chopped tomato
1/2 cup coarsely chopped spinach leaves
1/2 tsp zataar powder
1 tsp carrom seeds
1/4 tsp red chilly powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp chaat masala
A pinch of turmeric powder
Oil for frying
Salt to taste
Water to the consistency desired

In a mixing bowl, sieve the besan and add all the dry spices and salt. Mix well with a spoon.

Add chopped onions, tomatoes, spinach, coriander and chillies to this mixture.

Add little water and mix. Keep adding until it reaches desired consistency.

Some people like the batter to be thick while some like it runny. I prefer reaching a mid point. Here’s how my batter looks like.

Batter

Now on a greased hot pan over low heat, drop a ladle full of the batter and let it take shape. Let the mixture cook.

Besan Ka Chilla

Add any regular oil to the sides and gently flip it over. Here’s where practice comes to the rescue.

Besan Ka Chilla1

Let both the sides get evenly cooked. You are looking for a lovely brown look. I wish I had better pictures for this post.

Besan Ka Chilla2

Serve with tomato chutney or any dip that takes your fancy. I prefer it with toasted bread and butter.

Side Notes:
Adding carom seeds aids digestion.
Zataar powder can be skipped if you do not like it.

Homemade Granola Bars

Thou shall be more regular with the blog! I usually keep repeating this to myself but never get around to clearing the drafts in my folder. Nonetheless here I am, if you are someone who enjoys a good breakfast then read on.

It’s one of the most blissful feelings waking up early on weekday and fixing yourself a good hearty meal just when life takes over. An empty stomach growling on a busy work day in the middle of a business meeting is never a good call.

I’m not much of a morning person but having a steaming hot cup of masala chai followed by breakfast definitely helps me begin the day beautifully.

It’s actually an indulgence for some but for me it’s a necessity. I never ever skip a breakfast.

I usually like savory in my breakfast so most mornings consist a sandwich, toasted brown bread layered with peanut butter or labneh and topped up with tomatoes, carrots, cucumber and some crumbled feta or cheese.

Other days I like a hearty poha or upma but it’s a task to make them and means dedicating 20 minutes in the morning for this. Then there was a phase where all I would want to eat was granola bars so I loaded the pantry with some oats and honey crunchy granola bars.

After spending a fortune on store bought artificially sweetened and calorie heavy variety, I decided to bake some at home. I baked some chewy granola bars fews weeks back and some more over the last fortnight for Mum-in-law to take them home.

I personally love them to be crunchy however since mum-in-law was in town, I decided to make them chewy so that she can eat them easily.

Granola Square

Prep Time : 10 minutes
Ready in 20 minutes

Ingredients

3 cups organic oats
1/2 cup chopped mixed nuts (I used walnuts and cashews, the ratio was 70:30)
1/4 cup raisins
1/4 cup cranberries
1/2 cup almond meal
1/4 cup honey
1/4 cup date syrup
2 tsp brown sugar (skip if you want them to be less sweet)
1/4 cup canola oil
1/2 cup creamy peanut butter
1 tsp vanilla essence
A pinch of sea salt

Pre-heat oven at 175 degrees Celcius.

Toast the Oats slightly, it gives them a good crunch. You could toast them in the oven for 3-5 minutes or just dry roast in a wok.

Granola

Mix oats, chopped nuts, raisins, almond meal and cranberries really well in a big mixing bowl.

Granola Mix 2

On low heat, add oil, sugar, peanut butter, honey and date syrup in a saucepan and keep stirring it so that it does not stick to the bottom of the same.

Sugar Syrup

Take off heat once all the ingredients have blended well, add vanilla essence and mix well.

Pour the hot mixture over the oats mixture and with the help of a spatula mix them well.

Scrap the mixture from sides of the bowl and let it rest for a few minutes.

Grease a baking tray and layer the oats mixture on the same. Bake for 20 minutes and voila you are saying good bye to hungry mornings!

My first attempt at this was not that great and I wasn’t happy with the shape for the granola bars since I tried them in a 9 inch cake mould. I just couldn’t find my baking tray.

So there you see chunky bits of granola however this time around I spend some time on doing my prep right. I used a baking tray and dumped the mixture on the same.

With help of greased spatula I spread the mixture and had a thin layer on to the tray. You can even grease your fingertips and flatten the mixture on the surface.

Let the mixture cool down for a while before you cut them in neat squares. Store in an airtight container, they will stay well for a 7-10 days.

Granola Bars
The sides which were uneven at my end were crumbled and used as granola later on. I simply topped them with yoghurt and fresh diced kiwis and strawberries! Win šŸ˜€

In the next few posts, I would be bringing you my experiences from my recent and the very first trip to Paris and Amsterdam. Till then, happy cooking šŸ™‚

Red Cabbage & Carrot Salad

Off late I have taken a liking to eating carrots with a side of hummus or zataar labneh. It’s my usual go-to snack at work as well. I have always liked eating the red carrots I find back home. When I first came to Dubai, finding red carrots also referred as Pakistani carrots became a rarity.

I took my own sweet time liking the orange-tinged New Zealand or Australian carrots but now I use them in mostly everything. I put diced carrot in tomato soup (it lends a beautiful color and adds an undertone of sweetness to the acidity of the tomatoes) in savoury snacks like Poha, Upma or just carrots in salads.

Orange carrots are a good source ofĀ beta carotene and Vitamin A. Long hours spent glaring at the computer screens have left my eyes looking tired so I munch on these apart from investing in an eye cream.

I have family come over often for weekend lunch. My brother in law likes experimenting with salads and his favorite is the sprouts salad I make. However this time around he asked me to make something different.

Salad 2

I instantly remembered a bookmarked recipe from BBC Good Food’s website. I had red cabbage in the fridge and decided to make this Red Cabbage and Carrot Salad. It’s an adapted version.

Ready in 10 minutes max
Serves : 4 people

Ingredients

3 carrots grated
1 baby red cabbage
1 medium sized red onion thinly sliced
4 sprigs of coriander and mint leaves each
1/3 cup toasted and coarsely chopped salted peanuts

Dressing

Juice of 2 limes
2 tsp extra virgin olive oil
1/4 tsp cayenne pepper powder
1 tsp organic brown sugar

Toss all the veggies in a salad bowl. I have added more of the peanuts since we like a bit more crunch in the salad. I have used a pack of pre-toasted and salted peanuts which you easily get in Indian supermarkets.

In a small bowl mix the ingredients for the dressing and blend them well.

Add the chopped herbs and pour the dressing over it. Add the toasted peanuts and serve immediately or chill for 10 minutes.

Salad

I hope you like this recipe as much as my family did.

Tzatziki – Cucumber & Yoghurt Dip

As a kid I used to hate drinking milk and this habit has stayed with me even in my adult years. I like all dairy products and also enjoy my milk shakes but cannot stand the sight of plain white milk.

So how do I ensure my calcium intake ? By eating loads and loads of yoghurt. I never miss a small cup with my lunch or anĀ occasional fruit yoghurt smoothie to keep the mid day hunger pangs at bay.

I also like incorporating yoghurt in different dips and sauces. This recipe is for a Greek sauceĀ Tzatziki, simply said a yoghurt and cucumber dip. This is closer to the Cucumber Raita minus the garlic, we Indians are used to eating at home with Vegetable Pulao (pilaf).

Cucumber Dip

1 400 ml tub full cream yoghurt / store bought Greek yoghurt
3 cloves garlic finely grated
2 cucumber finely chopped / grated
Few sprigs of fresh dill leaves chopped
3 tsp olive oil
Salt to taste
A pinch of black pepper
Few drops of lemon juice

I usually use a cheese cloth to strain the yoghurt for 4-5 hours or even longer if you wish. Else you can also buy Greek yoghurt readily sold in supermarkets, which I find horribly expensive. You can also use low fat yoghurt but I like the full cream yoghurt since the texture for the dip comes out beautifully.

After all the water has been drained from the yoghurt, you can add finely grated cucumbers. You can even chop them finely if you wish. Make sure to drain all the juice from cucumbers beforehand. You don’t want a runny dip.

Now add the cucumbers, finely grated garlic and dill leaves to the mixture. You can choose any herbs you prefer like mint or parsley. Once I did not have any fresh herbs, so I just used dried mint powder and it still tasted good. Here’s a picture for the same, this time around I did not strain the yoghurt enough and hence it is runny.

Tzatziki

Add a generous drizzle of olive oil. Season with salt and black pepper to taste and mix it well.

Refrigerate for 2 hours or more for the flavours to seep in and the dip is ready to be served. Finish it off with a garnish of few sprigs of dill.

Serve with toasted pita bread, roast baby potatoes or carrots.Ā This dip stays well for up to 3 days when refrigerated.

Oats Masala Idli

My love for traditional Indian fare is well known and I have discussed this in my previous posts. I do not like to tamper with the classics but sometimes you like to give it your own twist. One such craft master whose expertise is well known Michelin star awarded Chef Vineet Bhatia who owns Rasoi in London, Geneva and Indego by Vineet in Dubai.

I have been following his culinary journey to Indian cities looking for unique flavors and incorporating his own take on them in his popular series showcased on “Twist of Taste” on Fox Traveller with his beautiful wife Rashima in Season 1 who used to uncover the tourist attractions or shopping secrets the city had to offer.

In the first season of the show, Chef Vineet made Tomato Sev Rice with Ghatta Sabzi(Gramflour dumplings in tangy sauce)and Shikari Murg. Being a vegetarian I substituted the chicken with paneer and the result came out well. My husband loves this recipe so much that now even when I do not have the Paneer(Cottage Cheese) handy, I just make the ghatta sabzi with sev rice. This looks pretty too, recipe to follow soon šŸ™‚

Tomato Sev Rice

I even tried the Besan Chilla stuffed with Dal served with a side of crispy okra. Unfortunately I’m not able to find a picture for that as yet.

I was at my mum’s place last month and was catching up on Season 2 wherein this recipe for Oats Masala Idli was showcased. I immediately tried this recipe since I knew it would be great as a evening snack. Healthy, nutritious and a quick savoury dish which can be served to a hungry army in a jiffy.

Oats Masala Idli

Ingredients
1 cup oats
1/2 cup semolina
1 cup yoghurt
2 tsp fresh coriander roughly chopped

Tempering
2 tsp oil
1 tsp urad dal
Few fenugreek seeds
7-8 curry leaves finely chopped
1/2 tsp mustard seeds
2 green chillies finely chopped
1 onion finely chopped
1/4 cup grated carrots
Salt to taste

Dry roast cooking oats and semolina in separate pans on medium heat and keep it aside.

Whisk yoghurt and add the oats and semolina to it. Blend well and let the mixture rest for a while.

Now prepare the tempering, heat oil in a pan and add mustard seeds, once it splutters add curry leaves, fenugreek seeds, urad dal, green chillies and let the flavors get infused.

Add onions and cook them until they are translucent. Now add grated carrots to the mixture. Add salt to taste, you may also add coriander powder I skipped this.

Saute them for a minute and take it off the heat. Allow it to cool for sometime and then add this to the oats mixture.

Add fresh coriander to the mixture and blend well.

In a idli steamer, pour little water and grease the idli moulds with little oil. Add a spoonful of batter to the idli moulds and put them in the steamer.

Cover the steamer with a lid and let it cook for 7-8 mins. This mixture yields 18 Idlis in total.

Uncover the goodness after a while and serve with Garlic Rasam, Tomato Thokku, Coriander Chutney or Tiffin Sambhar.

Eggless Vanilla & Almond Crumble Cake

Almond Crumble Cake
After a long hiatus I’m back with something sweet. I visited my family back in Mumbai last month and spent 15 days of bliss in my room. Ā Surrounded by the similar sense of warmth and comfort which can be experienced, only when you sit cross legged on the couch, endless rounds of tea and snacks been passed around with family gossip sessions which go on for hours on end.
I planned this trip since I wanted to be there for my Dad’s birthday. I’m a typical daddy’s girl and he pampers me silly always. He is the one who still calls me and says ‘I Miss You, come back home soon’. He said this just before his birthday was approaching and it was enough to make me teary eyed and book my tickets. My dad has a terrible sweet tooth, one of the many things which I have taken on him.
He has border line high blood sugar but he still hasn’t restricted himself much in terms of popping the usual ladoos and halwas. His Punjabi genes are to blamed for the same, as a family we like our desserts way too much. I used to bake cakes for him before I got married off. See the one I baked him way back in 2010.
Dad Birthday Cake 2010
Last two years in a row I couldn’t bake him one and used to feel worse. So this time around, we were quite excited to bring in his birthday together.
I went armed with an oven (my mum never bothered to replace the old one once it went bad after I left) and a healthy cake recipe. I made him an Eggless Vanilla & Almond Crumble Cake. This recipe is adapted from Nita Mehta’s book –Ā Eggless Desserts.
This recipe calls for no butter and very less sugar. You can up the sugar up to 1 cup if you like the cake on a slightly sweeter side. The texture for the cake will be moist and not too crumbly.
Today happens to my mum’s birthday, she turns the big 50 today. My mother is a compassionate person and a very confident lady, she is the life of every family get together and an agony aunt to the entire family. We can’t imagine our lives without her soothing smile. Here’s their picture taken on my wedding day.
Mum Dad
This post is a tribute to my parents, I am what I am because of the values they instilled in me and the life lessons they gave me. Sorry I get carried away when talking about family, moving on to the recipe šŸ™‚
Almond Crumble Cake1
Ingredients
1 Ā 1/2 cups of all-purpose flour
1/3 cup almond crumble
2 tsp flaked almonds to garnish
1 cup of plain yoghurt
3/4 cup of sugar (powdered)
1/2 tsp of baking soda
1 and 1/4 tsp of baking powder
1/2 cup canola oil
1 tsp of vanilla essence
Preheat oven to 180 Degrees Celsius. Grease an 8″ cake pan with some butter, layer with baking paper on the base and set aside. Dust some flour on the sides of the cake pan so that the cake comes out clean once it is done.
Whisk the yogurt (at room temperature) well and add the sugar to it. Mix well until the sugar is incorporated well.
Sieve flour, baking powder and baking soda and mix well. Add this mixture to the wet ingredients.
Add vanilla essence and and oil. Fold it well and keep aside for 5 minutes for the baking powder and soda to start working it’s magic.
Pour half the batter in the greased cake pan and layer with the almond crumble mixture. Put the remaining the batter and sprinkle the remaining almond crumble mixture.
To make almond crumble, soak almonds in warm water for 30 mins. Dry them well on a kitchen towel and crush them coarsely in mortar and pestle. Keep the texture slightly coarse and crumbly. If you want a crunch to the cake, then slip the blanching step and instead just coarsely chop almonds or give them a quick blend in the spice grinder and do not soak almonds in warm water.
If you do not want to give the cake a layered look, then you can add the almond crumble to the batter and mix well.
Bake in the pre-heated oven for 30-32 minutes until the top turns a golden brown and a tooth pick inserted into the centre of the cake comes out with clean.
Let it cool down completely. I took the Orange Preserve from La Pain Quotidien for my parents and garnished it with the same along with chopped almonds once the cake was cooled. You can also serve it with any other preserve you like.
Almond Crumble Cake

I recently served this cake with raspberry coulis and garnished the cake with almond flakes, topped it with some fresh berries and it looked very pretty!

Almond Crumble Cake1
Serve with a smile!
p.s. A dear Twitter acquaintanceĀ tried this recipe the day I tweeted about this recipe. She has till date made this recipe thrice, makes me believe I did something right out here. Here are images which she shared, her little girls helped her make this. Ain’t it prettier than my pictures šŸ˜€
Cake