PASSION FRUIT -PINEAPPLE CREAM CAKE


This cake is made with passion fruit sponge

layered with cream and pineapple jelly.

Passion fruit juice was included in the making

of the sponge.

Pineapple stewed and mixed with light gelatine

was used for layers with cream.

The pineapple -passion fruit combination was

excellent.

So,do try this combination and post in your

comments and suggestions!

INGREDIENTS ( for the sponge)

4 eggs ( separate whites from yolks)

A pinch of cream of tartar (optional)

1 cup sugar

1.5 cups flour

3/4 tsp baking powder

1/2 cup passion fruit juice

a pinch of salt

METHOD

Beat egg whites stiff, with cream of tartar.

Add sugar and egg yolks and beat till creamy

and sugar is dissolved.

Add passion fruit juice.

Fold in the flour ( mixed with baking powder)

till all the ingredients are well corporated.

Pour into a greased tray .

Bake at 180 C for 25-30 minutes.

Remove from oven (always switch off the

oven ,and remove cake after 5-10 minutes)

Allow to cool completely and cut into layers.

Syrup to moisten the cake ( 2 options)

1.Passion fruit juice

2. 1/4 cup water sweetened with sugar

Pineapple jelly

Remove the core from the pineapple.

Make into a pulp ,add sugar to taste .

Take 2 tsp of gelatine, add a little water and

allow to bloom.

Cook the pineapple till mushy,add gelatine and

stir on a slow fire.

Allow to set in the fridge . As I have used the

pulp without straining,the jelly will not be firm.

If you need a firm jelly , strain and use the

juice +3 tsp gelatine.

For the cream

200 ml Whipping cream

2-3 tbsp. powdered Sugar

Essence

Beat stiff and use on cake.

To assemble the cake

Moisten all the cut layers of the cake.

Arrange a layer of the jelly ,cover with cream

then another layer.

Likewise,repeat for next layer .

Cover the cake with cream , and use your skills

to decorate the top.

ROASTED SPICE CHICKEN


This chicken dish is a blend of roasted spices,

with kokum.Tangy in taste,best served with

yellow rice/plain rice/ghee rice /pulao.

The same recipe can be tried with meat.

Let’s get into the recipe right away!

INGREDIENTS

1 kg chicken / meat

1/2 cup grated coconut

1 tblsp raw rice

1 tblsp.chilli powder

1 tblsp.coriander powder

1/4 tsp pepper powder (optional)

Few curry leaves

1 tblsp vinegar

1/2 tsp cummin powder

1 onion sliced

2 green chillies

Few pieces of sliced ginger

1 piece rampe( pandan)

A small piece lemon grass

2-3 tblsp.oil

3 -4 pieces kokum (kodumpuli/garcinia

cambogia)

METHOD

Heat 1 tblsp oil , and roast the bold listed till

they turn dark brown.(the rice should have

browned).

Powder fine and set aside.

Soak the kokum pieces in hot water .

Heat the rest of the oil in a thick bottomed

pan,add cinnamon,cloves ,curry leaves,pandan,

and lemongrass.

Next,add the chicken and let it cook in its juices

till chicken changes color.

Now add the rest of the ingredients and cook

till thick and creamy .

The consistency depends on your preference.

Do try this recipe and send in your valued

comments!

FISH FIESTA


This a lovely dish made with lightly fried

fish,browned onions and tomato purée with

finishing touches of coconut milk.

Can be served with any rice,rotis,or any dishes

you like.I served it with Yellow rice (coconut

milk rice).

To the recipe

INGREDIENTS

500 gm barracuda slices

2-3 onions chopped fine

2 tomatoes ground

1/2 tsp ginger garlic paste

2 tsp thinly sliced ginger

3 green chillies cut into strips

1 inch piece cinnamon

1 tblsp chilli powder

1/2 tsp turmeric powder

1 tsp kasuri methi ( dried fenugreek leaves)

1/2 tsp. cummin powder

1/2 tsp.garam masala powder

1 tblsp.vinegar

1/2 cup coconut milk

Salt to taste

Curry leaves

For the marinade

1 tblsp.red chilli powder

Salt

Oil for frying fish

METHOD

First marinade the fish. Shallow fry to a golden

brown and set aside

Heat 2-3 tblsp oil ,and add the chopped onions

with cinnamon and fry till brown .

Remove a little of the onions and grind

coarsely.

Add ground tomatoes ,ground onions,sliced

ginger ,ginger garlic paste ,salt and turmeric

and sauté till tomatoes are well cooked.

Add the rest of the ingredients , except coconut

milk .

Now add the fried fish .

Add coconut milk and simmer for 5-7 minutes.

Remove from fire .

BLACK FOREST GATEAU


I was in a quick mood to do things yesterday,

and I baked the eggless sponge without

checking the availability of cherries in my

fridge.

The mulberry preserve upheld me to another

variation, and all loved the taste.

I used brandy with the syrup to moisten the

cake ,and in the chocolate drizzle too.

Tasted excellent,so do try this recipe,for the

season of chocolate indulgence!

For the eggless dark chocolate sponge.

INGREDIENTS

1 cup all purpose flour

4-5 tblsp cocoa powder

1/4 tsp baking soda

a pinch of salt

3/4 cup brown sugar + white sugar mixed

1/2 cup olive oil/ oil you prefer

1/4 cup curd/ yoghurt

1/4 cup hot water

1 tsp instant coffee

1 tsp vanilla essence ( well,I added brandy)

2-3 tblsp.milk

METHOD

Mix all the dry ingredients and the wet

ingredients separately.

Add the wet ingredients to the dry ingredients

and mix .

Pour into a greased or lined mould and bake in

a moderate oven for 20-30 minutes,or till done.

(The cake should spring up when pressed lightly with a finger)

Cut layers after it is cool.

To moisten the cake

Add a little sugar and 1/4 cup warm water.

Mix well till sugar dissolves.Add a little rum

or brandy and set aside.

For the whipped cream

1 cup cream

2 tblsp powdered sugar

1/4 tsp.vanilla essence

Whip cream with sugar and essence till stiff.

For the chocolate drizzle

Heat a little cream and add to your favourite

dark chocolate and mix well till creamy . If too

thick add a little hot water to get required

consistency.

Final stage

Cut the cake into layers . Separate and moisten

with prepared syrup.

Add mulberry preserve ( you could add any preserve which will match the chocolate taste)

Top it with cream and rest the next layer on

it ,and repeat the preserve and cream .

Top the cake with cream,chocolate drizzle,and

chocolate curls.

CAPSICUM ALOO PARATHA +KOKUM MINT CHUTNEY


It’s stuffed roti with ground capsicum ( no

green chillies) and mashed potato with a sweet

tangy chutney.

I have posted aloo paratha recipe before , but

this one is a little different from that recipe.

As it was the menu for dinner , I wanted to

make a less spicy one.With a sprinkle, of ajwain

and dried fenugreek leaves,the aroma and taste

was excellent with the kokum ( garcinia

cambogia)chutney.

Now to the recipe

INGREDIENTS

Wheat flour ( I’m not specifying the quantity)

1-2 tblsp.dried fenugreek leaves

1/2 tsp.ajwain

1/2 tsp.black cummin seeds

2-3 tblsp. oil

salt

Ghee for frying

METHOD

Mix all together and bind to a soft dough and

set aside.

Filling

1 small capsicum ( any color you prefer)

A small piece of ginger

4-5 boiled and peeled potatoes

2 tsp.dry mango powder ( amchur powder)

A pinch of asafoetida

A pinch of nutmeg powder

Pepper powder ( optional)

Salt to taste

First grind the capsicum,and ginger to a paste

Mix the paste with the rest of the ingredients

listed for filling .

Divide dough into preferred portions.Shape

each portion like a cup ,and keep enough filling

Seal the edges . Flatten on the frying pan itself ,

or roll on a floured board lightly. ( not too thin)

and cook in ghee on both sides till done.

For the kokum chutney

4-5 kokum peels ( in the photo)

Few mint leaves

Few almonds

2 tsp date syrup

1 -2 tsp. chilli flakes

Salt to taste ( you could use black salt)

Grind all to a chutney. Serve with paratha!

ORANGE LASSI


Refreshing drinks are the need of the season

now in Chennai.

Fizzy drinks and bottled drinks is a big ‘No‘ in

my home.It’s always fresh fruit,vegetable,lassi,

or buttermilk.

So, I keep mixing and matching fruits and

vegetables to make juices .( at times I don’t

have time for photos, and not able to upload).

Well,for today’s absolute refreshing lassi.

Before I go any further I would like to enlighten

the word lassi for those who don’t know .

It relates to a pet name for some ,but in India

it means thick curd whipped with salt or sugar .

It is really a great refresher served with fruits

nuts or served plain with its uniqueness !

Healthy and excellent body coolant.

You could use your favourite fruit to make this!

To the recipe now

INGREDIENTS

1 cup curd

2 oranges

A pinch of salt

2-3 tblsp palm candy sugar (use sweetness of your choice)

METHOD

Blend the oranges ( remove seeds) with sugar

and salt.

Add the curd and whip up smooth.

Serve chilled.

CARROT KESARI


From the time made the mawa red carrot cake,

I’m obsessed with red carrots.

No color added,the carrot shed it’s lovely color.

I have made carrot halwa with semolina before

(previously posted ) but this one is different in

taste and texture!

It’s my own innovation,so do try and post in

your valued comments!

INGREDIENTS

1 cup grated carrot

1 cup semolina/rawa

1 cup sugar

1/2 cup ghee

Few cashewnuts and raisins

A pinch of salt

1/2 tsp cardamon powder

1/4 cup milk

METHOD

First add the grated carrots,and cook for a

minute ,mix well and then add ghee ( 1-2 tblsp)

and sauté till raw smell is gone . Add the

cashewnuts and raisins with another tblsp.of

ghee and cook furthermore for another five

minutes.

Before adding rawa , have two cups hot water ready.

Add the rawa now, to the carrot mixture ,and

mix well ,and add hot water, cardamon powder

salt . Cover and slow cook for 5 minutes, till you

see the rawa swelled up. Add some ghee.

Finally add sugar and keep mixing till sugar

dissolves.Add milk.

Keep mixing till it forms a lump.Add remaining

ghee .

You can serve in dessert bowls,or flatten it on

a greased plate .Apply ghee on the top .

Cut slices and serve.

Note: Ghee is no limit for kesari, so it’s your choice.

Nuts can be fried in ghee and added separately too.

MOCHA-BISCUIT BLACMANGE


This is an eggless dessert ,easy to make with

simple ingredients!You can use Marie biscuit ,

Cashew/ Almond cookies or any homemade

biscuits .

Quick to set,and quick to make recipe

INGREDIENTS

3 cups milk

2 heaped tblsp.cornflour

2 tblsp.cocoa powder

1/2 -1 tsp instant coffee

3-4 tblsp sugar or to your taste

1/2 tsp.vanilla essence ( optional)

METHOD

Mix the cornflour with little milk and set aside.

Mix cocoa powder,and coffee in 1/4 cup hot

water and set aside.

Heat milk and sugar till boiling point.

Add cornflour,and coffee mixture to the milk.

It will thicken quickly , so keep stirring.

Once it is thick like custard remove from fire.

Pour little custard in a bowl.

Layer biscuits ( dipped in milk) on top of the

custard.

Pour another layer of custard ,then a layer of

biscuits.

Finally add the remaining custard,and allow to

set in the refrigerator.

Can be served with chocolate sauce drizzle ,and

Praline( caramelised nuts)

Note:You can use chocolate chips in place of cocoa powder

MOONG’N’ALMOND CARAMEL LADOO


This is different from the normal green gram/

pasiparuppu/moong laddoo.

The authentic recipe has powdered sugar/

jaggery mixed . This time I made it with

caramelised syrup ,almonds & roasted edible

gum(badam pisin).

Edible gum is solidified resin from the almond

tree.Natural body coolant . This gum, when

soaked in water , gains a jelly form , and is

used in drinks like rose milk,jigarthanda (a

famous South Indian drink).

High protein content almond gum removes

acidity in stomach,burns fat , but has reverse

effects of fat gain if consumed with milk.

Those who have no time for breakfast can have

this high protein ladoo.

So, let’s move to the recipe now

INGREDIENTS

1 cup green gram/ moong

1/2 cup almonds

1-2 tblsp of almond gum

3/4 cup sugar

1/2 tsp cardamon powder

a pinch of salt

1/4 tsp powdered nutmeg

Ghee

METHOD

Roast the lentil in a tblsp.of ghee till brown.

In another tblsp of ghee roast the gum . It will

swell up crisp.

Remove from fire .

First powder the dal,into that add the gum and

powder fine .

Caramel the sugar with 1-2 tblsp of water till

golden brown. Add the almonds to the syrup.

Now,add this syrup to the powdered mix and

powder fine.

Shape into ladoos .( Add some hot ghee if

unable to hold shape ).

You can add milk if ,you are not going to

store.

MAWA CARROT CAKE


This carrot cake is made with an Indian touch !

To be clear,I have included the ingredient used

for make Indian sweets,the mawa/ khova

(thickened evaporated milk).

I have made mawa cakes ,and carrot cakes,but

this time I combined both to get this awesome

sweet cake.

To add to the richness I added powdered

cashewnuts,and reduced flour.

You can use almond meal in place of the

cashewnuts

This can be made as muffins too.

Trust me,it’s really awesome!

To the recipe now !

INGREDIENTS

1 cup flour

1/2 tsp baking powder

1/4 cup curd

3 tblsp olive oil

3/4-1 cup brown sugar

1/2 cup coarsely powdered cashewnuts

2 eggs

100 gm mawa/ khova/evaporated milk grated

3/4 cup grated red carrot

1/2 tsp cardamon powder

a pinch of nutmeg powder

a pinch of salt.

METHOD

Beat the eggs and sugar together till frothy .

Add curd and beat till sugar is dissolved .

Add the carrots,powdered cashews,mawa,and

the rest of the ingredients .

Mix the flour and baking powder together .

Finally fold in the flour and pour into a greased

tray .

Bake in a 170C temperature oven for 30- 35

minutes!