Strawberry Layered Cake

Ingredients

Cake

Maida: ¾ cup

Egg: 6

Sugar: 7 ½ tbsp

Baking Powder: ¾ tsp

Vanilla Essence: ¾ tsp

Refined oil: 2tbsp

Salt: a pinch

Icing

Whip cream: 6 Sachets

Chilled Milk: 1 ¼ cups

Vanila essence: 3tsp

Food Color red and green: few drops

Strawberry: needed

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Method Of Preparation

Cake

In a bowl add maida and baking powder and sieve it twice.

Take another bowl and add egg to the bowl.

Beat well with an electric beater till it becomes fluffy. Then add sugar and salt and beat well till it melts.

Then add refined oil and vanilla essence and beat it again.

Then add maida and fold it without lumps and deflating the batter.

Grease the tray or line it with butter paper. Pour the batter to it.

Preheat the oven at 200 deg c and bake it at 180 deg C to about 30 minutes or till done.

Take out the cake when done and let it cool well.

Icing

Meanwhile prepare the icing by beating whip cream powder with chilled milk and vanilla essence till it reach the peak.

Then divide it into three parts, let one part be white and one red and the other green.

After cooling well cut the cake into two pieces with a sharp knife

Take the board where the cake is going to be place.

Apply the white whip cream on it and place one piece cake over it.

Then again apply the white icing all over the cake evenly and spread the strawberry pieces on it.

Place the other piece over it and cover the cake with white icing.

Take the piping bag with desired nozzle and decorate the cake as per your desire.

Passion Fruit-Mint Cooler

Ingredients

Passion Fruit: 3

Sugar: ½- ¾ cup or as needed

Chilled Water: 350 ml

Lemon Juice: 4-6 tbsp

Mint leaves: 7

Method Of Preparation

Take the pulp out from the passion fruit.

Mix well with a spoon or just add the pulp into a bottle and shake well.

In a mortar add the mint leaves and crush it with pestle by adding a spoon of water and squeeze the juice out from the leaf.

In a bowl add the passion fruit pulp, mint extract, sugar, lemon juice and chilled water.

Stir well. Serve chilled.

Mutton Dry Fry

Ingredients

Mutton: 700gms

Garlic: 5cloves

Ginger: 1” piece

Green Chilli: 3+3

Pepper corns: 1tsp or as per taste

Cumin seeds/Jeerakam: ½ tsp

Fenugreek seed/Uluva: 1tbsp

Onion: 2

Curry leaves: few

Turmeric powder: 1tsp

Coriander powder: 1 tsp.

Garam Masala: ¼ tsp

Salt: needed

Coconut oil: 1tbsp+ 3tbsp

Lemon Juice: 1tbsp

Method Of Preparation

Wash and drain the mutton pieces.

Grind garlic, ginger, 3green chilli, pepper corns and cumin seeds. Keep aside.

In a pan add the mutton pieces, grinded paste, fenugreek seeds, curry leaves, turmeric powder, coriander powder, garam masala and salt.

Add 1tbsp coconut oil to it and mix well with hand

Pour little water and keep on flame.

When boils lower the flame and keep closed with a lid.

When mutton gets cooked and gravy becomes thick switch off the flame or pressure cook it for 4 whistles. Make sure the mutton doesn’t get over cooked.

Heat a wide frying pan, add coconut oil to it.

Add in chopped onion to it.

When onion gets slight transparent add the cooked mutton with the gravy.

Stir well and put in low flame and stir in between.

When the gravy gets well coated with the mutton pieces add in lemon juice, curry leaves and green chilli.

Stir well and put in low flame till you get the mutton dry.

Switch off the flame and serve hot with chappathi/rice.

Note: If you don't like the taste of fenugreek seeds you can avoid that step

Chick Pea -Sausage Salad With Tahini Dressing

Ingredients

Carrot: 1

Cucumber: 2

Onion: 1

Tomato: 2

Mint leaves: 6

Chick peas: 1 cup (soaked and cooked by adding salt)

Sausage: 4 (fried in oil)

Thahini Paste: as required

Olive oil: 3tbsp

Lemon Juice: 3tbsp or as per taste

Pepper powder: ¾ tsp

Salt: as required

Method Of Preparation

Chop carrot, cucumber, onion, tomato mint leaves and sausage.

Add this into the bowl. Add chick peas to it.

Add olive oil, lemon juice, pepper powder and sprinkle salt. Mix all well.

At the time of serving add thahini paste and serve.

Honey Cardamom Cake Topped With Pecan Nuts

Recipe Source: Divya's Culinary Journey

Thanks a lot Divya for this super yummy cake recipe. I have done slight variation by using oil instead of butter and Normal sugar instead of Light brown Sugar.

Ingredients

All Purpose Flour: 1 ¼ cups

Baking powder: ½ teaspoon

Baking Soda: 2 pinch 

Salt: ¼ teaspoon

Cardamom, 7-8 nos (powdered with a tablespoon of Sugar)

Sunflower oil: ¼ cup

Sugar powdered: 1/8 cup

Eggs: 1

Honey: ½ cup

Warm water 1/3 cup

Pecan Nuts: needed

Method Of Preparation

Pre heat the oven to 200 C. Apply oil and sprinkle flour or line the tray with butter paper.

In a bowl combine together all purpose flour, baking soda, baking powder, salt and powdered cardamom and keep it aside.

In another large bowl, whisk butter and sugar together. Then add egg and mix well. 

Then add honey and mix well.

To this mixture, add flour mixture and warm water little by little and mix well.

To the prepared cake pan pour the cake batter and sprinkle chopped pecan nuts over the batter.

Bake till the cake is done at 160 C to about 30-35 minutes. 

Let the cake cool, and then remove it from the pan, slice and serve.