Apple Pomegranate Lettuce Salad

During summer, most mid day meals are usually light and many a time, its salad and a large glass of a summer cooler or buttermilk, especially during the month of May. Today, I prepared a simple, colorful, crunchy, fruity salad, flecked with calcium rich toasted sesame seeds. Our lunch was salad and a mint flavored chilled lemonade.

In a bowl, whisk 1/2 tbsp balsamic vinegar, large pinch of cinnamon pwd, few drops of lemon juice, pinch of salt and pepper to taste, 1/4 tbsp honey OR pineapple OR orange juice and a tbsp of toasted sesame seeds. Add 1 chopped apple, 1 peeled and chopped cucumber, grated small carrot, small bowl of pomegranate and washed and torn lettuce. Toss well till combined with dressing. Serve chilled.

You can add any fruit or nuts/raisins.

During summer, most mid day meals are usually light and many a time, its salad and large glass of a summer cooler or buttermilk, especially during the month of May. Today, I prepared a colorful, crunchy salad and a mint flavored lemonade for our mid day meal.
source: sailus food

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Tutti Frutti Cake

I am enjoying the season of cool temperatures and the kind of cooking and baking that it entails. I find myself drawn to firing up the oven more often than usual. Day before yesterday was a drizzly overcast day and I baked this simple yet interesting cake. We nibbled on it all day to find the cake disappear on the day of its preparation. If you want to bake this cake, try baking in a loaf pan and use pineapple essence which gives it a lot more flavor than vanilla essence. I used a part of the cake batter to prepare few cupcakes for Nehal’s school snack box.

Tutti Frutti Cake Recipe

Ingredients:

2 cups all purpose flour/maida

2 tsps baking pwd

1/2 tsp baking soda

1 1/4 cup granulated white sugar

1/2 cup soft white butter

2 eggs, room temperature

1/2 cup low fat milk

1/2 cup tutti frutti

2 tsps pineapple essence or vanilla essence

1 Preheat oven to 175 C. Grease and flour a loaf tin.
2 Sieve maida, baking soda and baking pwd thrice and keep aside.
3 In a bowl, cream butter and sugar till smooth and creamy. Add one egg at a time and beat till well combined. Add pineapple essence and combine.
4 Add the flour in three additions alternating with milk, starting with flour and ending with flour. Do not over beat, just mix till well combined in low speed.
5 Sprinkle some flour over the tutti frutti to coat them. Add this tutti frutti to the batter and fold gently into the batter. Do not beat it but just fold until combined.
6 Pour batter into the greased and floured loaf tin. Bake in preheated oven for 40-45 mts or till a toothpick inserted into the cake comes out clean. Place on a wire rack to cool for 15 mts. Remove cake from pan and slice.

SOURCE: sailus fooD

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