Lemon Frosted Lemon Cake

Ingredients:

• Unsalted butter : 1 cup
• Granulated sugar : 1 cup
• Vanilla essence : 1 Tsp
• Eggs : 4
• Zest of one large lemon
• All purpose flour : 2 cups
• Baking powder : 2 Tsp
• Salt : ¼ Tsp
• Fresh lemon juice : ¼ cup

Pre-heat the oven to 180°C. Sift together flour, baking powder and salt twice. Beat the butter and sugar till it turns creamy and pale in colour. Then, add eggs one by one into this and beat well after each addition. Scrape down the sides of the bowl. Add vanilla essence and lemon zest. Next, add the flour mixture and lemon juice alternatively into the egg mixture by 3 batches. Mix it till it turns creamy. Transfer the batter into a greased cake tin and bake it for 40 to 45 mins. Remove it from the oven and cool it completely.

For Frosting :

• Sifted icing sugar : 1 cup
• Fresh lemon juice : 2 to 4 Tbsp

For the frosting, mix the lemon juice with the sifted icing sugar. Pour this lemon glaze over the cooled cake and allow it to set properly.

(Note: I felt that the lemon glaze in the recipe was a bit tangy for our taste. So, add the lemon juice for the frosting according to your taste.)

View blog reactions

Swiss Roll

Ingredients :

• Plain flour : 85 gm
• Cornflour : 1 tbsp
• Baking powder : 1½ tsp
• Egg white : 4
• Salt : a pinch
• Caster sugar : 160 gm
• Egg yolks : 4
• Cold water : 1 tbsp
• Lemon juice : 1 tsp

Pre-heat the oven to 180° C. Then, grease a Swiss Roll tin and keep it aside. Sift the flour with baking powder. Then, beat the egg whites and salt until it turns stiff. Gradually, add 3 tbsp sugar and beat it again. Fold-in one more tbsp sugar. Beat the egg yolks, gradually adding the water, lemon juice and remaining sugar until the mixture drops from the spoon in an unbroken pale yellow ribbon. Carefully, fold-in the beaten egg whites into the yolk mixture. Then, fold-in the flour mixture. Pour the batter into the greased tin and bake it for 12 mins.

Sprinkle a sheet of grease-proof paper with caster sugar. When the Swiss roll is baked, turn the tin upside down onto the sugar sprinkled paper. Remove the  lining paper as quickly as possible. Remove the crisp edges of the roll with a sharp knife. Then, spread the semi thick warm jam on the roll. Roll tightly and keep it aside. Cut it into pieces.

View blog reactions

Thengayaracha Mutta Curry (egg curry with ground coconut paste)

Ingredients:

• Boiled egg : 4
• Onion : 2 sliced
• Green chilly : 2
• Shallots : 5
• Grated coconut : 1 cup
• Kashmiry chilly powder : 3 Tsp
• Turmeric powder : ½ Tsp
• Garam masala : ½ Tsp
• Sliced ginger : 1 Tsp
• Tamarind : small piece
• Curry leaves : handfull
• Coconut oil : 2 Tbsp
• Water : 1 cup

Grind together the ingredients from shallots to tamarind, in the list above, into a fine paste. Keep it aside. Heat oil in a kadai and add sliced onion, chilly and curry leaves. Saute till it turns light brown. Pour the ground coconut paste and salt into it and stir it. When oil starts to separate, add 1 cup water into the masala and boil it well. Reduce the heat and put the boiled eggs into it. Cover and cook it for a few more minutes. Remove it from fire and serve it hot with rice or roti.

View blog reactions

Red Velvet Cake

• Cake flour : 2½ cups
• Salt : ½ Tsp
• Cocoa pdr : 2 Tbsp
• Butter : ½ cup
• Sugar : 1½ cups
• Egg : 2
• Vanilla extract : 1 Tsp
• Buttermilk : 1 cup ( 240 ml )
• Food colour : 2 Tbsp
• Vinegar : 1 Tsp
• Baking soda : 1Tsp

Cake flour : For 1 cup of cake flour, mix 2 table spoon of cornflour with ¾ cup of all purpose flour. Sieve it well. Sift the flour, salt and cocoa powder together twice. Beat the butter and sugar till it turns light and fluffy. Add the eggs one by one into the butter and beat well after each addition. Scrape the side of the bowl. Add vanilla and mix. Whisk the buttermilk with colour and keep it aside. Then, alternately add the flour and buttermilk mix into the butter (begining and ending with flour) and combine well. Combine vinegar and baking soda into a small cup and allow it to fizz. Then, quickly add it into the batter and mix well. Pour it into the greased pan and bake it for 25 to 30 minutes.

View blog reactions

Carrot cake

• Walnut : 1 cup
• Carrot : 2½ cup grated
• Flour : 2 cup
• Baking soda : 1 Tsp
• Baking powder : 1½ Tsp
• Salt : ½ Tsp
• Ground cinnamon : 1½ Tsp
• Egg : 4
• Sugar : 1½ cup
• Vegetable oil : 1 cup
• Vanilla : 2 Tsp

Toast the walnut for 8 to 10 minutes. Cool and chop it. Sift flour, salt, baking soda, baking powder and cinnamon twice. Then beat the eggs one by one for a few minutes. Add sugar into it and again beat it until it turns thick and light creamy.  Pour oil and vanilla essence into it and mix well. Slowly add flour into it in three batches. Then fold in the grated carrot and toasted nuts. Combine all the ingredients properly. Pour it into a greased cake pan and bake it for 25 to 30 minutes at 180° C.

View blog reactions

No Butter Banana Cake

Ingredients:

• Flour : 1 cup
• Oil : 1/3 cup
• Powdered sugar : ¾ cup
• Egg : 2
• Baking powder : 1 Tsp
• Baking soda : ½ Tsp
• Salt : ¼ Tsp
• Vanilla : 1 Tbsp
• Banana : 2 large

Sieve the flour, baking powder, baking soda and salt twice. Keep it aside. Mash the ripe banana and combine with sugar and egg well. Add oil, essence, salt and the flour mix into the above mixture. Mix all the ingredients and pour it into the baking pan and bake it for 30 to 35 min at 180° C.

View blog reactions

Butter Cake

Ingredients:

• All purpose flour : 100 gm (¾ cup)
• Baking powder : 1 Tsp
• Sugar : 100 gm
• Salt : ¼ Tsp
• Unsalted butter : 125 gm
• Egg : 2
• Milk : 2 Tbsp
• Vanilla : ½ Tsp

Pre-heat the oven for 10 mins. Grease a loaf pan and keep it aside. Sieve the flour, salt and baking powder twice. Beat the sugar and butter until it turns pale. Add eggs one by one and beat well after each addition. Then, add vanilla extract and mix well. Add flour and milk alternatively into the egg mixture and mix well. Then pour it into the cake pan. Bake it for 30 to 35 mins. Remove it from the oven and keep it aside.

View blog reactions

Caramel Pudding 2

Ingredients:

• Milk : 1 ltr
• Egg : 6
• Condensed milk : 1 tin
• Sugar : 2 + 4 Tbsp
• Vanilla essence : 2 to 3 Tbsp

Mix the milk and condensed milk together and boil it till boiling point. Cool it to room temperature. Heat 2 tbsp of sugar in a pan in low flame. When it melts completely and turns into golden brown colour, remove it from fire and pour it into the pudding dish and spread it by tilting the dish. Then add the eggs, vanilla essence and rest of the sugar into the milk mixture and beat it well. Slowly pour it over the caramel. Cover it with an aluminium foil and steam it well in low flame. You can check if the pudding is properly cooked by poking it with a knife. When it comes out clean, switch off the flame and cool it well. Refrigerate it and cut it into desired shape.

[Recipe Courtesy: Elizabeth Jacob]

View blog reactions

Beatty's Chocolate Cake

Ingredients:

• Sugar : 2 cup
• All purpose flour : 1¾ cup
• Cocoa pdr : ¾ cup
• Baking powder : 1 Tsp
• Baking soda : 2 Tsp
• Salt : 1 Tsp
• Buttermilk : 1 cup
• Hot coffee : 1 cup
• Vegetable oil : ½ cup
• Vanilla essence : 1 Tsp
• Egg : 2

Preheat the oven to 180° C. Grease two 8 inch cake pans and keep it aside. Sieve flour, sugar, cocoa powder, baking soda, baking powder and salt. In another bowl, combine buttermilk, oil, eggs and vanilla essence. Slowly add the wet ingredients into the dry one and mix well. Then, pour the hot coffee and mix. Transfer the batter into the prepared cake tin and bake it for 35 to 40 mins. Transfer it to a wire rack and cool it well before decoration.

For the whipped cream layer:

• Bluebird whipped cream : 1 packet
• Vanilla essence : 1 Tsp
• Cold water : 90 ml
• Pwd sugar 1 Tbsp
• Cocoa pdr 2 Tsp

Chill the mixing bowl and whipping blade for 15 mins. Then pour the cold water into the cream mix and beat it at low to medium speed for few mins. Add the rest of the ingredients and beat till it reaches thick. Cover and chill it for 15 mins. Layer the cooled cake and fill it with this cream. Then refrigerate it for 1/2 hr.

For the ganache topping:

• Baking chocolate (at room temp) : 200 gm
• Fresh cream : 200 ml

Chop the chocolate into small pieces. Heat the fresh cream till it starts to boil and pour it over the chopped chocolate. Mix it well until it melts completely. Cool it to the room temperature and refrigerate it for 10 mins.

Recipe Courtesy: foodnetwork.com

View blog reactions

Mango Mousse

Ingredients:

• Mango 2 (400 g)
• Gelatin 1 Tbsp
• Powdered sugar 1 cup
• Egg whites of 2 eggs
• Whipping cream 150 ml

Melt the gelatin using double boil method and keep it aside. Puree the chopped ripe mangoes and powdered sugar. Pour the melted gelatin and combine well. Refrigerate it. When it's half set, whip the cream well and mix it with the mango. Beat the egg whites and slowly add it into the mango. Cover it with a plastic wrap and refrigerate it again.

View blog reactions

Mutta Cheera Thoran

Ingredients:

• Egg 2
• Onion 1
• Red spinach 1 bunch
• Turmeric pdr a pinch
• Green chilly 2 to 5
• Coconut 1 cup
• Mustard seeds
• Curry leaves
• Water
• Salt 
• Oil

Clean and chop the spinach. Heat oil in a kadai and add mustard seeds. When it splutters, add curry leaves, coconut, chilly, chopped onion, pinch of turmeric pdr and salt. Saute it well and add chopped spinach. Combine and cook it. Reduce the heat and push the cooked spinach into the sides of the kadai and break the eggs into the centre, sprinkle a little salt and scramble it well. Then mix it with the cooked spinach and serve it hot.

View blog reactions

Chettinad Egg Curry

 

Ingredients:

• Shallots 6
• Garlic 5 pods
• Ginger 1 big piece
• Green chilly 1 and half
• Onion 1
• Tomato 2
• Boiled egg 4
• Butter 1 Tbsp
• Turmeric pdr a pinch
• Chilly pdr 1/2 Tsp
• Coriander pdr 2 Tsp
• Pepper pdr 1/2 Tsp
• Curry leaves pdr 1 Tsp
• Curry leaves 
• Mustard
• Dry chilly
• Saunf
• Water
• Salt
• Oil

Heat oil in a kadai and splutter the mustard seeds. Then add saunf, dry chilly and curry leaves. Put the crushed first four ingredients into it and saute well. Add the finely chopped onion and saute till it turns transluscent. Saute the chopped tomatoes with the onion. Reduce the heat and put chilly pdr, coriander pdr, turmeric pdr, pepper pdr, curry leaves pdr and salt into it. When the oil starts separating, add the sliced boiled eggs and slowly combine it with the masala. Pour 1.5 cups of water into the gravy and boil it for a few mins. Finally put butter into the curry and remove it from fire.

Recipe Courtesy: Home Cooked Indian Food

View blog reactions

Canapé with Egg Topping

A canapé is a small, prepared and usually decorative food, held in the fingers and often eaten in one bite. Crackers or small slices of bread or toast or puff pastry, cut into various shapes, serve as the base for savory butters or pastes, often topped with a canopy of such savory foods as meat, cheese, fish, purees or relish. (Source: Wikipedia)

Ingredients:

• Salt biscuits 5 to 10
• Egg yolk of boiled egg 2
• Grated cheese 1 Tbsp
• Mayonnaise as rqd
• Coriander leaf
• Raisins few

Mix together egg yolk and grated cheese with rqd amount of mayonnaise into a paste. Transfer this into an icing bag and pipe it into the top of salt biscuits using desired nozzle. Garnish it with coriander leaves and sliced raisins. You can garnish it with any thing you want.

View blog reactions

Mutta Curry

Ingredients:

• Egg 6
• Onion 3
• Tomato 3
• Garlic 2 pods
• Green chilly 1
• Garlic 1 med piece
• Coconut milk 1 cup
• Corriander leaves 1/4 cup
• Corriander pdr 3 Tsp
• Turmeric pdr 1/2 Tsp
• Chilly pdr 1 1/2 Tsp
• Garam masala 1 Tsp
• Cumin seeds 1/2 Tsp
• Water 2 1/2 cup
• Salt
• Oil

Grind together chilly pdr, corriander pdr, turmeric pdr, garam masala, ginger and garlic and keep it aside. Grind the tomato and keep it aside. Heat oil in a kadai and add cumin seeds. When it splutters, add sliced onion and splitted chilly and saute it well. When it turns brown colour, add the grounded masala and roast it well. When oil starts separating, pour the grounded tomato into this. Saute it well. Then add water and rqd amount of salt and boil it well. Add the splitted egg and boil it for 15 mins in low flame. When the gravy starts to thicken, pour the thick coconut milk and corriander leaves. Combine it well and remove it from fire.
[Courtesy: Lakshmi Nair]

View blog reactions

Mutta Porichathu

Ingredients:

• Egg 2
• Chilly 2
• Milk 1 Tbsp
• Onion 1 med
• Coconut 2 Tbsp
• Curry leaves few
• Garam masala 1/4 Tsp
• Salt

Chop the onion and chilly. Break the egg and add the chopped onion, chilly, grated coconut, curry leaves, milk,garam masala and salt. Beat it well. Heat oil in a tava and pour the egg mixture and slowly spread it. When one side of it is cooked well, turn it upside down and cook the other side well.

View blog reactions

Brocoli with Egg

Ingredients:

• Broccoli 1 big
  
• Coconut 1/2 grated
  
• Turmeric pdr 1/2 Tsp
  
• Mustard seeds
  
• Shallots 3 to 4
• Chilly 4 to 5
• Egg 2
  
• Salt
  
• Oil

Clean the broccoli. Grind together coconut, shallots, chilly and turmeric pdr. Heat oil in a pan and add mustard seeds and curry leaves. Put the coconut mixture and salt into it and stir. Add the broccoli and cook it in low flame. Before removing from fire, make a well in the centre and pour the beaten egg into this. Stir it well and cook for another 5 to 10 mins.

View blog reactions

Chocolate Covered Snow Peaks

Ingredients:

• Egg Whites of 4 large egg at room temp
• Superfine granulated sugar 1 cup
• Dark chocolate chips 1 1/2 cup
• Cream of tartar 1 Tsp
• Vanilla Essence 1 Tsp

Preheat oven to 225 degree F and line 2 baking sheets with parchment paper. In a bowl beat egg whites on low-medium speed until the whites become foamy. Add the cream of tartar and turn speed up to medium, beating until just fluffy. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes.

Place meringue mixture into a piping bag with a medium-sized nozzle attached. Pipe 24 bite-sized meringues onto the trays and place in the oven. Bake it for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out.

Melt chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drop off before placing on a cookie sheet lined with wax paper. Allow to set at room temperature - do not put in the fridge. Once set, store in an airtight container.

[Courtesy: Tyler Florence, Food Network]

View blog reactions

Quail (Kaada) Egg Pickle

Ingredients:

• Quail Egg 20
• Chilly Pdr 2 Tsp
• Pepper Pdr 11/2 Tsp
• Corriander Pdr 3 Tsp
• Turmeric Pdr 1/2 Tsp
• Meat Masala 1 1/2 Tsp
• Perum Jeerakam (Saunf) 1 Tsp
• Ginger Paste 1/2 Tsp
• Garlic Paste 1/2 Tsp
• Asafoetida 1/4 Tsp
• Gingelly oil (Nallenna) 100 ml
• Vinegar 25 ml
• Water 1 cup
• Salt
• Oil

Boil 1 cup of water and allow it to cool. Boil the eggs, remove the shells and stripe it slightly. Keep it aside. Heat oil in a kadai and add ginger garlic paste. Saute it and add perumjeerakam. Reduce the heat and put corriander pdr, meat masala, turmeric pdr, pepper pdr and asafoetida. Combine it well and remove it from fire. Add chilly pdr, salt, vinegar and boiled water. After cooling down, put the boiled eggs into this and mix well. Refrigerate it in an air tight container. Care should be taken to consume the pickle at the earliest as they cannot be preserved like other pickles.

View blog reactions

Mutta (Egg) Thoran

Ingredients:

• Egg 2
• Onion 1 med chopped
• Chilly 2 to 3 chopped
• Coconut 3 to 4 tbsp grated
• Turmeric pdr 1/4 tsp
• Corriander leaves 2 tbsp
• Curry leaves
• Salt
• Oil

Beat the egg and keep it aside. Grind together coconut, chilly and turmeric pdr. Heat oil in a kadai and add chopped onion, grounded coconut, salt and saute it well. Add the beaten egg, corriander leaves, curry leaves and scramble it.

The snap from this post is one of my final entry to the Magnificent Click Contest 2009.

View blog reactions

Egg Puffs

Ingredients:

• Egg 2
• Puffs pastry sheets 2 to 4
• Onion 1 small or med
• Ginger paste 1/4 tsp
• Garlic paste 1/4 tsp
• Egg masala 1/2 tsp
• Pepper pdr 1/4 tsp
• Salt
• Oil

Boil the egg. After cooling down, remove the shell and keep it aside. Heat oil in a pan and add onion and salt. Saute well. When it turns light brown, add ginger-garlic paste and mix well. Add egg masala, garam masala and pepper pdr into this mixture. Keep it aside.
Take out the puff pastry from the refrigerator half an hour before you start preparing the puffs. Cut each egg vertically into two pieces. Spread the masala mix onto the puff pastry and place half an egg on top of it. Rub all the sides of the inner part of the pastry so that it acts as an adhesive. Fold the puff pastry over the egg and seal it. Preheat the oven to 400°F and bake it for 10 - 15 mins.

View blog reactions