Tag: guava recipe

Guava Cake:

January 3, 2021

This cake was totally experimental and turned out to be a soft, delicious coffee cake with the mild taste of guava with a sweet tinge. One more thing, I am happy about this cake is the usage of cake seed and 100% whole wheat. Usually, when I attempt a new flavour, I prefer half and half.

Here, cake seed is nothing but Caraway seeds, which has a distinct flavour.

If you need to make eggless, please go ahead with any egg replacer. I usually use flax gel as an egg replacer, and it turns out best and gets an additional nutrition quotient.

For flax gel: -To make flax gel: The necessary ratio is 2 ½ tsp of flaxseed powder and three tablespoons of hot water, and then you whisk in the mixture until it becomes gelatinous to replace one egg.

Ingredients:

Whole wheat flour – 1 ½ cup

Baking powder – ¾ tsp

Baking soda – ¾ tsp

Salt – a pinch

Caraway/Cake seed – 1 tsp

Eggs – 2

Butter – 100 grams

Vanilla – 1 tsp

Sugar – 1 cup (used brown sugar)

Guava puree – ½ cup ( recipe is here)

Milk – 2 to 4 tablespoons (to adjust the consistency)

Method:

-Dry mix all the dry ingredients-whole wheat flour, salt, caraway seed, baking powder and soda, by sieving 2 to 3 times or with a wire whisk.

-In another bowl, beat guava puree, butter, eggs by adding one by one. Add sugar, vanilla essence and beat until sugar almost dissolves.

-Fold in dry ingredients, adjust the consistency by adding milk. The batter should be a little stiff.

-Take a loaf pan, line with parchment paper, pour the dough, bake in a preheated oven at 180°C for 40 -50 minutes or until done.

-take out, cool and slice.

 

 

Guava Cheese/ Perad/halwa :

December 18, 2020

When the neighbour comes and hands me a big bag full of substantial sized overripe guavas, I knew, it is going to be a strenuous task. I need to deal with my mindset of ‘no wastage.’ First thing, came to my mind was my favourite Guava cheese.

When I was reading about the guava cheese, its origin, it traces back to Portuguese settlers in Brazil where it’s known as Goiabada. I am guessing that is how this recipe landed with them in Goa and is known as Perad/Peraad.

In simple terms, guava cheese is nothing but guava halwa. It doesn’t taste like cheese. Its texture is something you can easily bite into, yet is slightly chewy, somewhat like our Banana halwa, with a grainy texture, of course with added guava taste. Colour of the cheese depends on the variety of the Guava. If it is white, the colour turns our light brown, like mine. I usually mix a half red and half white variety of Guava to get beautiful hue.

Ingredients:

Overripe Guava – 2kgs

Sugar – 800 grams to 1 kg (acc to your palette)

Salt – ½ tsp

Butter – 3 tablespoons

Lemon juice -1 tablespoon 

Method:

-Wash, chop the fruit into quarters—Cook with sufficient water for two whistles, cool.

-Pulse it in a mixer jar along with cooked water, sieve the Puree, separate the seed and its roughage.

-Weigh the pulp. For 2 kgs of pulp, I have taken 800 grams of sugar. You can take up to one kg if you prefer sweeter.

-Take one thick bottomed Kadai, add the pulp and boil for 20 minutes or until it starts boiling. Allow 10 minutes more to boil and add sugar and salt, continue to cook in a low flame.

-When the mixture turns pinkish brown add butter and proceeds to cook further. When it starts leaving the sides, add lemon juice, cook ten more minutes.

-Remove the mixture to the greased plate, leave 4 to 6 hours and then cut.

-Stays good for 3 to 5 months without any problem, at room temperature, stored in an airtight container.