Pineapple Upside Down cake (2)

 

Ingredients

 

Canned Pineapple – 4 to 6 slices and about 3 tbsp of the juice in the tin
Canned cherries - 20
Maida – 200 gm
Caster sugar – 200 gm
Egg – 4
Butter – 200 gm
Baking powder – 1tsp
Baking soda – ½ tsp
Pineapple essence – 1tsp
Yellow food colour – few drops

 Method

 

1.      Preheat the oven to 180^oC.
2.      Take a 6” cake tin, grease it with butter.
3.      Arrange the pineapple slice according to a pattern or as the pattern shown in the picture.
4.      Fill each pineapple or the gapes with the cherries.
5.      For the cake batter, mix the butter and caster sugar
6.      To this add the egg, essence, colour and mix well.
7.      Swift together the flour, baking powder and baking soda and mix to the above batter.
8.      Add the juice from the pineapple tin to make a little thin batter.
9.      Pour this mixture carefully over the cherry studded pineapple base and spread evenly.
10.  Bake for 40 min.
11.  When it is baking properly. Remove from the oven and let it cool for 15min.
12.  Run a knife around the edge of the tin. Holding a plate tightly on top of the baking tin, with the tap, turn it upside down. The cake will fall on the plate, if it doesn’t just give a tap on the top.
13.  Now cut and serve plane or with whipped cream or pineapple sauce.

Squid Butter Pepper Garlic Fry

Squid is also called as Calamari. It looks like an octopuses and mostly found in coastal region.  I have heard that it is very difficult to clean squid but I don’t know how to do it. Finding squid in Gurgaon is near to impossible. Thanks to my friend Yasmin who is from Chennai.  On her way back from Diwali vacation she brought few for me. She was kind enough to get it completely cleaned, so that I had to just cut it and cook it.

It was my first attempt with a recipe on squid. Luckily I had tasted squid butter pepper fry before, so I had an idea what the end product would be. I did do some goggling and the best recipe I felt was from http://www.ruchikrandhap.com. So, I have almost adopted her recipe.

 

Squid butter pepper garlic fry can be served as a starter or a side dish as it does not have a gravy. I loved this dish. 

Try, hope you will like it.

 Ingredients

Squid – 500gms

Garlic – 12 big cloves finely chopped (can use more if you like)
Salted Butter – 30gm
Lime juice – 1tbsp
Ground Pepper – 1tsp
Fresh coriander leaf – 2-3 tbsp. finely chopped
Parmace Olive oil – 1tsp
Salt to taste – as per taste
Spring onion finely chopped for garnish

Method

1.      Clean the squid and cut it into rings and drain of the water.

2.      Heat the oil in a pan on high flame, now add the squid and sprinkle salt, mix well.

3.      Reduce to medium heat.

4.      Fry for about 10 min or till the water dries up. 

5.      Now add the garlic and the ground pepper, mix well and let it fry for another 5 min.

6.      Next mix in the coriander and lime juice and stir for half a min.

7.      Now add the butter, mix and cook for 2 min.

8.      Garnish with spring onion greens and serve as starters.

Coffee Cup Cakes

Most of us like a cup of hot coffee. I love the taste of coffee, so though of making a cupcake of the same taste.  People who enjoy the taste of coffee would like this cake. 

Try and do put in your comments and suggestions.  

Ingredients

Flour – 100gm

Caster sugar – 100gm

Butter – 100gm

Egg – 1

Milk – ¼ cup

Instant coffee – 1tbsp

Baking powder – ½ tsp.

 

Method

1.      Preheat the oven to 180 degree C for 5 min.

2.      Mix milk and instant coffee to form a liquid.

3.      Mix and sift flour and baking powder.

4.      In a bowl, whisk together sugar and butter, till it mixes together.

5.      To this add the egg and mix till the mixture is fluffy.

6.      To this add the coffee mix.

7.      Now add the flour mixture mix till it combines.

8.      Line the cupcake mold with cupcake liner (paper).

9.      Pour about 1tbsp mixture on each mold. It will make about 8 cupcakes.

10.  Cake at 180 degree C for about 20 min.

11.  Once it is done transfer it to a cooling rack.

12.  Enjoy this coffee cupcake.

 

Birthday Cake Design 3

I birthday cake which I had to make it overnight. Luckily I had some fondant already prepared in my refrigerator. It’s a 3 layered tricolored / triflavoured cake, with buttercream icing and sugar fondant covering.

 

VIBGYOR Birthday Cake (Rainbow cake)

It was my younger sons 5^th Birthday and I had to make a special cake for him. As he has started going to school this year, he is learning the concept of colour and rainbow. So, thought of making a rainbow coloured cake with all the 7 colour i.e VIBGYOR.  Here is the final product with violet, indigo, blue, green, yellow, orange and red colours.

I have made half kg cake for each colour, which I think is a little big. So an advice would be to make a batter of 1 kg and divide it into 3portions.  You can also try this with Shades of colour.

So, enjoy baking and icing and do put in you feedbacks.

Ingredients

 
For 1kg Cake ( for 2 cakes)
 
Flour/maida - 250gm
Granulated sugar – 250gm
Butter – 250gm
Egg - 250gm (ie. 5eggs)
Baking powder - 1tsp
Vanilla essence - 1tsp
Colour – ½ tsp of each colours

For butter Cream

White butter – 2cup

Icing sugar – 8 cup
Vanilla essence – 2tsp
Milk – 2tbsp
Colour – ½ tsp of each colours

Method

For Cake

1.      Sever flour & baking powder together .

2.      Powder the granulated sugar .

3.      Preheat the oven to 1800c for 5 min.

4.      In a bowl beat the soft butter and sugar powder ( 1 min with a beater or 5/6 min with hand)

5.      To this add egg and beat. ( 2 min with beater or about 8 min by hand).

6.      Add essence and mix .

7.      Now fold in the flour.

8.      Divide this batter into 2 bowls.

9.      Add 2 different colours to both the bowls, mix well till the colour incorporated.  

10.  Grease and dust a 8” x 8” round container for each cake.

11.  Pour the mixture into it.

12.  Bake at 1800c for 30 min.

13.  Cool it completely.

14.  Repeat for all the 7 color of Rainbow.  

For Butter Cream

15.  Beat butter till it is soft.

16.  To this add 1 cup icing sugar at a time and keep beating till the entire quantity of sugar is mixed.  

17.  To this add vanilla essence mixed with milk and beat it till it is nicely incorporated.

18.  Divide the butter cream into 8 portion. Where in the 8^th portion should be double the quality of the other portions.

19.  Don’t mix any color to the 8^th portion as it will be required to do crumb coating.

20.  Add the 7 rainbow color to the remaining 7 portions and mix well.  

To assemble

 

21.  Level all the cakes horizontally.

22.  Now start with the Violet cake.  Place it on the cake board.

23.  Spread a thin layer of white butter cream on top.

24.  Next place the Indigo cake and spread the thin layer of white butter cream.

25.  Repeat this process with blue, green, yellow, orange, and red.

26.  Finally when the red cake is on the top. Check if all the cakes are leveled from the sides. If not, trim it and shape it.

27.  Now with the white icing make crumb coat i.e make an icing coat on the whole cake so that no crumbs of the cake is visible.  

28.  Now refrigerate for ½ an hour so that the icing gets stiff and become easy to do the color icing.

29.  Start icing from the bottom to top with 2 rings of each color.

30.  Further decorate it the way you want.

31.  Refrigerate it till you use.

Mug Chocolate Cake in 3 Min

Looks like my elder lad is getting inclined towards cooking.  I don’t know where this recipe came from but as he was surfing the internet for his summer homework, he saw a video and wrote the recipe.  When I came back from work he was all exited to make it.  I was in no mood of baking.  His only request was to take out all the ingredients and measuring spoons and he promised that he won’t mess up the space.  That was simple for me and I agreed.  By the time I freshened up he came back with a hot mug of cake.  THAT WAS IMPRESSIVE.  I tasted, it was nice, tasty but a bit hard. So the next day I tried with a little variation here and there from the original recipe he had.  It came out  soft and tasted yummy with whipped cream. Thanks to whomever this recipe belongs to.

So, now He is flaunting around with his new found baking expertise and bring in friends for a tasting session and everything is done in front of them. How Cool!

Ingredients

Flour – 4tbsp

Caster sugar – 4tbsp

Coco powder – 1 tbsp

Oil – 3tbsp

Egg – 1

Milk – 3tbsp

Vanilla essence – ½ tsp.

Baking powder – ¼ tsp.

Choco chips –  1tbsp

Coffee mug - 1

 Method

1.      Mix all the dry ingredient together in the coffee mug.

2.      To this add the egg mix well with a fork.

3.      Now add the milk and oil, mix.

4.      Add chocochip and the essence.

5.      Microwave at high for 3 min.

6.      It will start crowning on the top, don’t panic as it will stop once the heat stops.

7.      Now enjoy this cake with ice-cream or whipped cream.  

Aloo Palak Paratha / Potato Spinach Paratha

The story of healthy cooking continues. This time the focus is on greens. And what best than spinach. It’s an easy tiffin food for kids.

Ingredients

Whole wheat flour – 2 cups

Besan /Gram flour – 1/3 cup

Boiled potato – 2, well smashed

Spinach leaf – 1 cup, finely cut

Green chilli – 2 finely chopped

Curd – 4 tbsp

Oil – 1 tbsp

Salt to taste

Oil for cooking

Method

1.      Knead all the ingredient to a dough ( if the dough is watery add the flour and if the dough is dry add more curd).
2.      Take big lemon size portion of the dough.
3.      Lightly flour the surface and roll it into a thick paratha.
4.      Heat a nonstick roti pad/tava. 
5.       Cook both sides on a tava (griddle) in medium heat till both sides a cooked properly.
6.      Apply little oil on the paratha and serve hot.
7.      With this dough, you will be able to make about 10 paratha.