Sponge Cake

Ingredients

• Egg - 4, separated

• Sugar -1/2 cup

• All purpose flour -1 cup

• Vanilla Essence - 1 teaspoon

• Baking Powder – ¾ tsp

• Soda Bicarbonate – ¼ tsp

Method

Preheat oven to 250 degrees. Grease and flour the baking dish

Sift all purpose flour with baking powder and bicarbonate of soda .

Beat butter and powdered sugar in a bowl ,when it becomes very soft add egg yolks one by one and beat well.

Then add sifted all purpose flour and vanilla essence ,then mix properly.

Beat the egg whites until stiff, and then add to the flour mix with a wooden spatula


Then pour the batter to the greased baking dish

Then bake the cake in a preheated oven for 20 – 25 min (dependent upon the size), until an inserted wooden pick comes out clean.


Sponge Cake is a basic cake. This cake we are normally using for cream filling and all.

Mango Duet Popsicle (Mango Ice Cream)

Ingredients

• Ready Made Mango Juice  - 2 cup
• Sugar  - 1/3 cup
• Water  - 1 cup
• Heavy Whipping cream - 1/2 cup
• Sugar (powdered) - 3 tbs
• Popsicle Molds

Preparation

Cook 1/3 cup sugar and 1 cup water in a sauce pan on medium heat stirring until the sugar is dissolved and the mixture is clear.Stop stirring and simmer on low heat without a lid,for 12-15 min till it becomes 1/2 cup.

Carefully pour the sugar mixture into a cup.It should measure 1/2 cup( If you have too much liquid ,cook it for a bit longer.If you have too little,add enough water to make 1/2 cup).

Whisk mango juice with the cooled sugar syrup.

Beat the whipping cream with powdered sugar

Put cream into a bowl.Add 1/2 cup of the mango - syrup mixture to the cream.

Keep the remaining mango mixture in another bowl.

Pour the cream - mango mixture into the molds filling them up to 3/4 cup part of the mold.Freeze them for 2 hours or until the pops set partially.

Pour the other mango mix into the molds on top to fill.return the pops to the freezer overnight so they are frozen solid.

Mango Mousse Cake

Ingredients

1. Sponge cake
2. Sugar Syrup
3. Mango Mousse
4. Mango Piece for Decoration

1 .Sponge Cake

Ingredients

• Egg - 4, separated

• Sugar -1/2 cup

• All purpose flour -1 cup

• Vanilla Essence - 1 teaspoon

• Baking Powder – ¾ tsp

• Soda Bicarbonate – ¼ tsp

Method

Preheat oven to 250 degrees. Grease and flour the baking dish

Sift all purpose flour with baking powder and bicarbonate of soda .

Beat butter and powdered sugar in a bowl ,when it becomes very soft add egg yolks one by one and beat well.

Then add sifted all purpose flour and vanilla essence ,then mix properly.

Beat the egg whites until stiff, and then add to the flour mix with a wooden spatula


Then pour the batter to the greased baking dish

Then bake the cake in a preheated oven for 20 – 25 min (dependent upon the size), until an inserted wooden pick comes out clean.

(We can prepare either a big cake or two separate cakes. If it is big make splits 2 or 3 layer for mango mousse filling) 

2.For the Syrup:

Ingredients

• Sugar- 1 cup
• Water- 1 cup
• Orange essence – 1tsp
• Vanilla essence - 1 tsp

Method

Bring the sugar and water to a boil, and boil for 2 minutes.

Remove from heat and let cool briefly. Add both the essence

Generously brush the bottom and inside walls of the spring form pan with melted butter. Place one circle of cake in the bottom of the pan, trimming to fit if necessary. Brush cake generously with syrup.

Brush the plain sides of the bands of cake with syrup, and place them in the pan so that the visible stripes face outward and are pressed against the sides of the pan. Trim them so that they fit tightly into the pan, completely lining the sides.

3.For the Mango Mousse:

Ingredients

• Egg whites -2
•  Sugar- 3/4 cup
• Water -1/4 cup
• Fresh mango – 2 (Chopped)
• Lime juice – from 2 lemon
• Whipping cream -1 1/2 cup
• Gelatin- 1tbs

Method

 Puree the mango with the lime juice until smooth. Strain and set aside.

In a bowl, sprinkle the gelatin over 1/4 cup of water and let rest for 5 minutes. Place the bowl over a pot of simmering water (do not let bowl touch the water) and stir until gelatin is dissolved. Stir the mango puree into the gelatin until well mixed. Strain once more. Set aside.

Bring the 3/4 cup of sugar and 1/4 cup water to boil in a small saucepan.

In a bowl, beat the egg whites until stiff. Leave the mixer on the lowest speed until the sugar syrup reaches 120 degrees Celsius. Remove from heat and slowly pour the sugar into the egg whites while beating them.

When the egg whites are stiff and shiny (meringue),

Stir 1/4 cup of the egg whites into the mango purée. Fold this mixture back into the meringue.

Beat the whipping cream until soft peaks form. Gently fold the whipping cream into the egg white/mango mixture.

4.Fill the cake with  mango mousse

Fill cake halfway with the mousse mixture. 

Spread some Mango pieces

Place the other circle of cake on top. Brush generously with the rest of the syrup.

Fill the spring form pan to the top with the mousse, and use a long spatula or the flat side of a knife to smooth across the top, level with top of the pan.

Place cake in freezer for 2-3 hours.

Remove cake and place on serving platter. Using a hairdryer, gently warm the outside of the spring form pan. Carefully open the band of the pan slightly, and lift the sides up and off the cake.

Decorate top of cake with fresh mango slices . Chill cake until ready to serve

Paneer Apple Pie

Ingredients  for Short Crust Pastry (Base)

• All Purpose flour - 2 cup
• Butter - 125 gm
• Powdered Sugar - 2 tbs
• Salt - 1 pinch
• Cold Water - 3 tbs

Ingredients for Filling

• Apple - 4 nos (Peeled and Sliced)
• Sugar - 1 cup
• Paneer - 200 gm
• Milk -1/4 cup
• Bread Crumbs - 1/2 cup
• Cinnamon - 1 piece
• Mixed Fruit Jam - 2 tbs
• Water - 1 cup
• Egg White - 1 nos

Preparation

Place the flour in a bowl and rub in the butter and salt  until the mixture resembles fine bread crumbs.Then add powdered sugar and bind to a stiff dough with cold water.

Preheat the oven to convection 190 degree Celsius for 10 min.

Meanwhile,take 3/4 part of the dough and  roll out pastry to line the pie tray.Prick the base of the pastry.

Bake this pastry for 15 min.

Cook Apple with 1 cup water and powdered cinnamon,

Then add 1/2 cup sugar and boil for 5 min

Then add Bread crumbs and mix , then turn off the flame

Grind to make a paste of  Paneer with milk and sugar

Now fill the apple mix to the baked pastry crust

Then fill the next layer of paneer paste

Last spread the jam

Take the remaining portion of  dough and prepare the second crust and cut it into long slices

Place each slices of the crust on the top of pie filling.

Seal the edges of the crust with a fork or by hand

Then brush the egg white over the pie top

Bake it for 30 min or till gets the golden brown colour.

We can serve Paneer Apple pie  with Vanila ice cream or as it is...

Black Forest Cake

Ingredients

1. For cake preparation

•    All purpose Flour - 120 gm
•    Coco powder  - 120 gm
•    Butter   - 100 gm
•    Egg - 6
•    Powdered Sugar - 1 cup
•    Vanilla Essence - 1 tsp
•    Baking Powder - 3/4 tsp
•    Bicarbonate of Soda -3/4 tsp

2. For Sugar Syrup

•      Water - 1cup
•      Sugar - 1/2 cup
•      Rum or Brandi - 2 tbs

Instead of this syrup we can use tin cherries syrup

3. For Cream and Decoration

•     Whipping Cream - 2cup
•      Sugar - 1/2 cup( powdered)
•     Cherries - 1 tin
•     Choco strands 

Preparation

For cake

Preheat oven to 180 degrees .Grease and flour the baking pot

Sift all purpose flour and coco powder with baking powder and bicarbonate of soda powder

Take a big bowl and add egg,vanilla essence and sugar and beat it well, till it  become a thick  form

Then add coco all purpose flour mix and mix it with a wooden spatula ( do not beat with the beater)

Then add butter and mix it properly

Add the cake batter to the  baking pot and bake it for 40 - 45 min.

( We can make one big cake and split  it horizontally in half (2 or 3 layer).. or you can make two thin cake and do the normal cream filling)

After cooled down the cake pierce with fork all over the cake

For Syrup

Mix water and sugar then make it boil (5 min)

Then remove it  from the fire and add rum (or add 1 tsp vanilla essence and 1 tsp orange essence) after cool down the syrup

Spread this syrup all over the two cake

The cake should soak it fully

For Cream and Decoration

Combine whipping cream and sugar  in a chilled medium bowl

Beat  with an electric mixer at high  speed  until stiff peaks form.

Place the first cake in a cake plate

Brush the cake with cream ( make it thick layer)

Then place the cherries

Then place the 2nd layer and brush it with the cream 

Then decorate with cherries and choco strands.

Then keep the cake in refrigerator for make it set.

Black forest Cake is ready....

FONDANT ICING RECIPE

MERRY X MAS TO ALL

Ingredients


1.Gelatin  - 1 tsp
   Water  - 1 ounce
   Liquid glucose
   or                     - 1 dessert spoon
   light corn syurp

2. Glycerine -1/4 tsp
3.Icing Sugar - 400 gm

Preparation


Take sauce pan and mix  with water and  liquid glucose or corn syurp

Then add gelatin in it and melt gelatin by using double boil method.

After that add glycerine and icing sugar  and mix it well and make a soft dough (Add colour if  you want)

This is the dough for fondant icing  ,this batter should keep it  air tightened  container.or close it with cling film.

Then take this dough and press it like chapathi....spread icing sugar all over...

Once it become the size of cake (Above and sides of the cake  spread with whipped cream or royal icing )
Then cover the cake with  fondant icing sheet  and press through hand and make it shape..

Cut off the excess icing around the bottom of the cake..

Then decorate with  cherries and with Whipped cream or royal icing....

Do not refrigerate a cake with fondant icing..(Cake will become harder).Fondant icing keeps a cake fresh for two days in room temperature.

I got this recipe from VANITHA (DEC 1-14 / 2011)(malayalam Magazine).Then we can see so many videos in You Tube about Fondant Icing. I prepared  PINEAPPLE COCONUT CREAM CAKE IN My BLOG And did the Fondant icing)

Fruit Nut Pudding

Ingredients

China Grass - 10 gm
Condensed Milk - 1 tin
Milk - 3 tin
Sugar  - 1/2 cup
Apple (Chopped)- 1/2 cup
Pineapple (Chopped) - 1/2 cup
Cashews ( Chopped ) - 1/2 cup
Vanila Essence - 1/2 tsp
Water - 1/2 cup

Preparation


Soak china grass in water  for 30 min ( it will become soft)

Then Double boil the china grass till it melts completely

Boil milk and condensed milk  together

Then add china grass  and mix it well ( If you need more sweet add extra sugar)

Remove from the fire and keep aside

Stir fry apple and pineapple seperalty with 1 tbs spoon of sugar

Take a pudding dish and spread apple ,pineapple and cashews

Pour half of the  milk in it

Once it starts cooling  again spread the fruit nut mix

Pour the remaining milk Mixture

Keep it in Refrigerator  for set the pudding

After set down make it pieces and serve it.

Coconut Laddu

Ingredients

Coconut  Laddu

Grated Coconut - 5 cup
Condensed milk - 400 gm( 1 Tin)
Milk Powder - 100 gm
Cardamom powder - 1tsp
Vanila Essence - 3 drops

Preparation

Keep 1/2 cup of grated coconut seperatly.

Mix remaining coconut with condensed milk and milk powder

Keep a heavy bottom kadai in the stove and put coconut mix ingredients.

Heat the kadai and stir continously

Once it become really hot reduce the flame and keep stir for 5 min

Add vanila essence and cardamom powder mix it very well

Then switch off the flame and keep it for, cool down

Once got cool down make small balls and dip it in balanced coconut

Coconut Laddu is ready

PAL PANIYARAM ( TAMILNADU SPECIAL)

Ingredients

Pal Paniyaram

Raw rice - 1/2cup
Urad dal - 1/2cup
Salt - a pinch
Coconut - 1
Sugar - 5tbsp
Cardmom - 2
Oil for frying



Preparation

 Soak rice and urad dal for 3hrs.Grind it with salt to a smooth paste(like idly batter).

 Extract coconut milk from coconut and add sugar ,cardmom powder and mix it well. 

 Heat oil in a pan and fry 1tsp of the batter.It should form round balls.

 Add the fried balls into coconut milk.Soak it for 15 minutes and then serve.

MANGO MOUSSE

Ingredients

Mango Mousse

Riped Mango  -2
Gelatin - 1tbs
Powdered Sugar - 1cup
Egg White -1
Lime Juice - 2tbs
Whipping Cream -150 ml

Preparation

Soak gelatin in cold water  for 5 min

Then Double boil the gelatin

Blend Mango pieces,Lime Juice and powdered sugar  in a mixer.

Add gelatin in it and blend again.

Pour this mixture into a pudding tray

Keep it in freezer for 1hr for half  set.
Then take it from freezer and add whipping cream and blend again.( If you are using whipping cream : Beat the cream untill it becomes fluffy, Fresh cream we can use directly)

Beat the egg white until it becomes fluffy and add this to the mango mixture very slowly.

Pour this mixture into a pudding tray and keep it in freezer for 1 hr for half set .

Once half set the mixture replace  it into the lower  rack of fridge.

Garnish with cream.

SNOW WHITE PUDDING

Snow White Pudding

Ingredients

Milk -1 1/2 cup
Sugar -1/2 cup
Gelatin - 2tbs
Water - 6tbs
Whipping Cream or fresh Cream- 1 cup
Vanila Essence - 1/2 tsp

Preparation

Soak Gelatine in 6 Tablespoon of water for 10 minutes


Add sugar into Milk and cook. Keep stirring. (Milk should not boil)

Take Milk from the burner and add gelatine to it. Stir well. Allow it to cool (Well).


Add Cream and essence. Blend well.

Keep the above mix in Refrigerator freezer and allow it to set.

After One hour take out from freezer and keep it in a rack (of Refrigerator) below.

STRAWBERRY SMOOTHIE

Ingredients

Strawberry Smoothie

Strawberries ,Fresh or frozen -1/2 cup
Yoghurt(natural flavour) -2/3 cup
Sugar - 3 tbsp
Vanilla Ice cream -1 cup
Milk-1/2 cup


Preparation

Put Strawberries,youghurt and sugar into a blender and blend untill smooth

Pour into a long drinking glasses

Fill up to half of the glass

Wash the blender quickly( this is important ,because you don't want to  have the red colour in the next liquid)

Blend vanilla ice cream with milk until foamy

Pour carefully on  top of the strawberry youghurt into the glasses

Now you'll have an attractive two coloured strawberry smoothie

Decorate with whole strawberries.

ORANGE SOUFFLE

Ingredients

Orange Souffle

Orange juice - 1 cup
Gelatin - 1 tbsp
Cold water -1/4 cup
Powdered sugar - 1/2 cup
Whipping cream or Fresh cream - 1 1/2 cups
Egg whites - 2 (from 2 eggs)
Orange red food colour - 1/2 tsp( If it is powder take one pinch of powder)
Orange essence - 1 tsp

Preparation

Soak gelatin in cold water  for 5 min

Then Double boil the gelatin and add this to orange juice.

Keep this in freezer for 10 mins.

Blend orange mix  in a mixer.

Add powdered sugar and colour and blend again.

Add whipping cream and essence and blend again.( If you are using whipping cream : Beat cream untill it becomes fluffy, Fresh cream we can use directly)

Beat the egg white until it becomes fluffy and add this to the orange mixture very slowly.

Pour this mixture into a pudding tray

Keep it in freezer for 1hr for set.

Once half set the mixture change it into the lower  rack of fridge.

Garnish with orange peel, orange slices and cream.

MANGO MALAI

Ingredients

Mango Malai

Bread -8 slices
Condensed Milk - 200 ml
Riped Mango -1 mango (chopped small Pieces)
Pista, Badam ,Cashew Nut - 1tsp each (chopped)
Thick Milk - 250ml
Rose water -1tsp
Water -as required
Oil - For frying

Preparation

Remove the sides of Bread and soak it in water

Take each piece and squeeze out  the water

Make small balls from the prepared bread and mango pieces, flatten a little bit and fry till golden brown.

Mix normal thick milk with condensed milk  and cook for 2 min

Take a vessel and pore this milk

Dip each bread mango balls in it

Add Pista,Badam Cashew nut  & remaining mango pieces in it

Add Rose water

Keep it in the Refrigerator for 4 hrs...

Serve as chilled

   This is a simple and yummy dessert

MILK KHEER (PAL PAYSAM)

Ingredients

White Rice (Pachari) -1 hand (rice should not wash,if it is washed it should be dried)
Milk - 4 Glass
Sugar -1 Glass

Preparation Method

Take a pressure cooker

Mix all ingredients in it.

(Use the same glass for measure sugar & milk)

Keep pressure cooker in stove on high flame without weight

Until it boils and starting milk is come out

Immediately put weight  on it

Reduce the flame maximum we can

Keep this for 30 min on that flame

Don't turn off , until it should complete 30 min (even you got several visils also)

After 30 min turn off the stove. (if you are not getting any visil ,increase flame little and get 1 visil and turn off)

Keep this for 1hr without opening

After 1hr you will see the light pink colour pal payasam is ready.

CARROT HALWA with ICE CREAM

Ingredients

Carrot Halwa

1.Carrot - 500 gm
2.Milk - 200ml
3.Sugar - 200gm
4.Raisins -15
5.Cashewnut - 25(grated)
6.Almonds - 20 (grated)
7.Green Cardamom -10
8.Khoya or Mawa- 100 gm
9.Ghee -4 ml

Preparation

[Khoya or mawa : Boil 1 lit milk, add few drops of vinegar or lemon juice.When the milk spoils take it way and drain the water.In a hot pan add curdled milk saute well.]
Heat up a heavy bottomed pan or kadai

Add finely grated carrot and saute it well for atleast 5 min

add milk and allow to boil

Stir continously

Add sugar and powdered cardamom

Saute it well for 5 min

Add ghee

Add grated cashew,Badam,Raisins

Reduce flame

Add khoya or mawa

Serve hot or chilled

Serve hot carrot halwa with vanila ice cream is a very good combination