Red Velvet Cup Cake

Ingredients


All Purpose Flour - 2 1/2 cups
Sugar - 2 cups
Baking Cocoa (powdered) - 1/2 cup
Baking Power - 1tsp
Salt - 1/4 tsp
Butter - 200 gm ( at room Temp )
Eggs - 5
Buttermilk - 1 cup
Vanilla Essence - 1tsp
Red Food Coloring - 1 tsp


Preparation

Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl.  Sift dry ingredients three times. 

Cream together butter and sugar until light and fluffy.  Add eggs one at a time, making sure to beat well after each egg. 

Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well.  Mix in vanilla and food coloring.

Fill lined cupcake pans 1/2 full of red velvet batter.  Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Or you can use Cup Cake Maker.

Cool cupcakes in pans for 5 to 10 minutes then remove from pans.  Cool completely on wire racks before frosting.

NOTE:  If you don't happen to have buttermilk on hand you can try this simple substitution.  Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup.  Fill with milk to 1 cup.  Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.

Vanilla Icing : http://smartmaa.blogspot.com/2012/07/vanilla-icing.html

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.

Cut Cake ( Vettu Cake From Tea Shop)

Ingredients


All purpose flour - 500 gm
Sugar (powdered) - 200 gm
Egg - 3
Soda Bi Carbonate - 3/4 tsp
Cardamom - 5 nos
Oil - Frying

Preparation

Powder the sugar with cardamom.


Beat egg and sugar in a bowl


When it becomes soft , add  all purpose flour and make the dough(like Chapati Dough)


Keep it for 15 min


Shape the dough roughly like a long tube like form

Then press the sides and upper side to make a square shape dough.


Cut the sides and make triangle shape dough by from it.


After the triangle dough ,make each cut on the triangle using a sharp knife


Then deep fry this in oil.

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...

100th Recipe - Marble Cake with nuts & Cherries

I would like to express my sincere thanks to all your moral support for accomplishing 100 th recipe in my blog


One year back ,I just begun to share my experience in " my kitchen" with my friends ARYA and SMITHA, later they given an idea to start a blog so that it can be shared with everyone,am sure without their moral supports and inspirations, I couldn't achieve this. Big thanks to them and all my friends  in India,UAE, & other parts of the world.


Requesting you to follow my blog and welcoming your all valuable comments..


So let us celebrate the 100th recipe and HAPPY NEW YEAR with a delicious MARBLE CAKE WITH NUT AND CHERRIES......




     HAPPY NEW YEAR TO ALL OF MY FOLLOWERS AND 
                                        FRIENDS.....

Ingredients


Butter -  150 gm
Powdered Sugar  - 150 gm
Maida  - 150 gm
Baking Powder - 3/4 tsp
Coco Powder - 2 tbs
Egg  - 3
Milk - 80 ml
Vanilla Essence -1 tsp
Nuts -10 -15
Cherries - 10 -15


Preparation


Preheat the oven to 180 degrees .

Grease and flour cake baking tin

Beat butter and sugar very well

When it become soft add and beat egg yolk one bye one

Mix flour with baking powder

Then add flour mix to butter mix and mix it well.

Add milk into it and mix well

Beat egg white seperatly and add to cake mix and mix with a wooden spatula  very slowly

Add essence  ,cherries and nut then mix well.

Take 3/4 of the cake batter and add coco powder.

Take the cake tin and first pour half portion of the white cake batter

Then pour the coco batter...then white  batter.....

Using a knife ,swirl  the  batter , it will give a marble effect. Don't do over swirling

Then bake the cake in preheated oven for 30 to 35 minutes, until an inserted
wooden pick comes out clean.

Prepare the cake 2-3 days before,  then the cake  will become very soft..

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.

CASHEW BALLS

Ingredients

Cashew Balls

 
Cashew nut - 250 gm
Jaggery - 1/2 cup
Red Rice (Kuthari)- 1/4 cup
Coconut - 1cup


Preparation

Fry rice till brown and crispy without using oil. Keep it for cooling  then make a fine powder using mixer grinder

Grind Jaggery in the mixer grinder for  making powder 

Make Cashewnut in to small pieces using a mixer grinder  (No need of fine powder ,it should contain small cashewnut pieces)

Dry Roast this cashew pieces for 3 min (or till the colour changes light brown)

Take coconut ,rice powder,jaggery and cashew in a bowl and mix well.
 
Make small  lemon sized balls from the mix.


                       "No need of cardamom in this balls that will loose the taste of cashewnut"

                                       Instead of cashewnut we can use peanuts also.