Tuesday, September 25, 2012

Strawberry Cream Cake


For the cake:
  • Large eggs 3
  • Plain flour 75 g
  • Caster sugar 75 g
  • Vanilla essence 1 Tsp

Preheat the oven to 180° C. Grease and flour the cake tin and keep it aside. Break the eggs into a mixing bowl and add the sugar and vanilla. Whisk it until the mixture is pale, thick, creamy and doubles in volume. Fold in the flour carefully. Avoid scraping the bowl, as it will alter the consistency of the mix. Pour it into the cake tin and bake it for 20 to 25 mins. Cool it completely. Cut it into 2 layers.

For the filling and decoration:
  • Blue Bird Instant Whipped cream 2 envelopes
  • Vanilla essence 1 Tsp
  • Strawberry 350 gm

Prepare the whipped cream according to the instruction on the cover and add the vanilla essence. Refrigerate it. Chop the half of the strawberry and mix it with ¾ to 1 cup of the whipped cream. Place the top layer of the cooled cake on the cake stand and fill it with the strawberry cream mix. Then place the bottom layer on to the top of it. Decorate it with the whipped cream and fresh strawberries. Chill it well.

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Thursday, September 13, 2012

Homemade Custard For Fruit Salad

For Custard:
  • Egg 3
  • Milk 1 ltr
  • Sugar ½ cup
  • Cornflour 1 Tbsp
  • Vanilla Essence 2 Tsp
Dissolve cornflour in a little milk and keep it aside. Beat the eggs, sugar and milk. Boil it using double boiling method. Stir it continuously. When it boils well, reduce the heat and pour the cornflour into this and combine well. Again stir it, till it reaches a thick consistency. Remove it from heat and cool it. Add vanilla essence into the cold custard and mix well.

  • Pineapple 1 small
  • Mango 1 small
  • Apple 2 
  • Banana 4
  • Dates 5
  • Sugar 1 Tbsp

Chop the pineapple and cook it with sugar till it becomes soft. Allow it to cool. This is to prevent the pineapple from giving a bitter taste. Chop the rest of the ingredients and mix it with the cold pineapple. Mix together the custard and fruits. Serve it cold.

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Sunday, September 9, 2012

Mutta Muringapoovu Thoran

  • Egg 2
  • Coconut ½ cup
  • Muringappoovu 1 cup
  • Turmeric pdr ½ Tsp
  • Green chilly 2 to 3
  • Shallots 2 to 3
  • Mustard seeds
  • Curry leaves
  • Water
  • Salt
  • Oil

Put the drumstick flowers in turmeric water for 15 mins. Squeeze the water and keep it aside. Crush together grated coconut, green chilly, shallots and turmeric pdr. Heat oil in a kadai and add mustard seeds. When it splutters, add sliced shallots, curry leaves, crushed coconut and required amount of salt. Combine it well and put the flowers into this. Sprinkle little water over this and cook. Reduce the heat. Make a well in the center and break the eggs into it. Slowly scramble it and mix it with the cooked flower. Serve hot with rice.

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Monday, September 3, 2012

White Chocolate Mud Cake

  • Egg 2
  • Salted butter 200 gm
  • White chocolate 300 gm
  • Caster sugar ¾ cup (165 gm)
  • Milk 1 cup (250 ml)
  • Self raising flour 100 gm  (2/3 cup)
  • All purpose flour 150 gm (1 cup)
  • Vanilla essence 2½ Tsp

Melt butter, sugar, chopped white chocolate and milk in a sauce pan over low heat. Stir it continously. When it melts completely, remove it from fire and stir it for a few more mins. Allow it to cool at the room temperature. Slowly add eggs and vanilla essence to the melted mixture and mix well. Transfer the seived dry ingredients into a large mixing bowl. Pour 1 cup of wet mixture into it and mix. Continue the process and make it into a smooth batter. Transfer it into a greased pan and bake it for 1 hr 10 mins at 160° C. Transfer it to a wire rack and cool well.

[Recipe Courtesy: Exclusivelyfood.com]

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