Thursday, December 26, 2013

Strawberry Layered Cake

Maida: ¾ cup
Egg: 6
Sugar: 7 ½ tbsp
Baking Powder: ¾ tsp
Vanilla Essence: ¾ tsp
Refined oil: 2tbsp
Salt: a pinch
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
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.
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.

Monday, December 16, 2013

Passion Fruit-Mint Cooler

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.

Thursday, December 12, 2013

Mutton Dry Fry

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

Tuesday, December 10, 2013

Chick Pea -Sausage Salad With Tahini Dressing

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.

Saturday, December 7, 2013

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.

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.