Thursday, 5 February 2015

Pineapple Sponge Cake Soufflé Recipe





Ingredients -
Sponge cake - 1 pound
Pineapple slices tined - 1 small tin
Light custard - 1 cup ( 1 cup milk, 1 tbsp level  custard powder, sugar 1 tbsp)
Egg whites - 3
Cream fresh - 150 g
Sugar granulated - 1/2 cup + 2 tbsp
Pineapple essence - 1/2 tsp
Cherries cut in halves - 4 pieces




Method -

1. Make the custard by boiling 1 cup milk, mix the custard 
    powder in 2 tbsp water, pour in the milk with sugar, boil
    for further 2 minutes and keep it aside to cool completely.
2. Take a sieve and drain the pineapples completely, take three
    of  the pieces and chop it finely, keep the rest for decorating.
2. Take a shallow serving bowl or a deep cake stand will also do.
3. Halve the sponge cake into two and put one piece on the
    serving plate and the other one on a flat plate.
4. Pierce both the halves with a fork and spread the custard 
    evenly on it, let it soak and be soft.
5. Take a shallow bowl and fill half of it with ice, take another 
     bowl and put the cream, pineapple essence and 1/2 cup 
     sugar into it, place it over the ice bowl and whip the cream 
     with an electric mixer until it is light and fluffy,  be very 
      careful not to over beat it.
6.  Take another clean bowl and put the egg whites in it, 
      whip it with a clean electric mixer until it is light and 
      fluffy, put 2 tbsp of granulated sugar in it and beat it
       again to mix it.
7.  Add the whipped cream with the egg whites and mix it 
     gently with a wooden spatula until incorporated well.
8. Take 3 tbsp of the whip cream egg white mixture in a 
     small bowl, mix it with the chopped pineapples and spread
     it evenly on the base of sponge cake, place the upper part 
     of the sponge cake over it taking great care not to break it. 
9.  Spread the remaining cream over the sponge cake covering
     it completely. Make a swirl design on the sides of it.
10. Take four of the drained pineapple slices and place it on top
       of the sponge cake soufflé and place half cut cherries on top
       of the pineapple, can use drop of mixed jam also if cherries
        are not available.





Friday, 24 October 2014

Mohanthal : Diwali n Bhai Dooj Special


Ingredients -

Gram flour (besan) - 2 cups
Clarified butter ( ghee pure) - 1 cups
Sugar - 1 cups
milk -  1/2 cup
khoya ( mava) - 100 g
Cashewnuts - 10 - 12
Almonds - 10 -12
Pistachio - 10 - 12
Cardamom coarsely pounded - 1 tsp
Charoli - 1 tbsp


 Method -

1. Take a big bowl and put the gram flour in it.
2. Put 3 tbsp of ghee on the flour and rub it nicely.
3. Add the milk, mix it thoroughly and knead it like a
    dough, cover and keep it aside.
4. Put sugar in a pan, add 1 cup of water, boil and make
    a thick syrup of one thread consistency.
5. Remove from fire but don't let it go cold, slice all the
    nuts, add the cardamom powder n nuts ( save some nuts 
    for decoration) in this syrup.
6. Take a deep bottomed karahi, heat the remaining ghee
     and fry till the besan turns light brown and a nice 
     aroma emerges from it.
7. Add khoya and fry it till the mixture turns soft, smooth 
    and golden.
8. Add sugar syrup to it and keep stiring all the while, 
    when the mixture turns thick and starts leaving the sides
    of the karahi, remove it from fire.
9. Grease a thali properly with ghee, put the whole mixture
     in it and spread it evenly, leveling the surface.
10. Decorate it with chopped nuts, cut it into squares 
      and serve it on this auspicious occasion of 
      Diwali n Bhai Dooj.


   

Saturday, 18 October 2014

Chakali ( Murukku) - Diwali Celebration :



 Ingredients - 

Rice flour - 2 cups
Skinned black gram dal flour ( udad dal dhuli  ) - 1 cup
Moong dal flour ( green gram dal skinned ) - 1 cup
Bengal gram flour (besan) - 1 cup
Sesame seed ( til) - 2 tbsp
Carom seeds (ajwain) - 1 tsp
Cumin seed (jeera) -  1 tsp
Red chilli powder - 1 tsp
Asafoetida ( hing ) - 1/4 tsp
Salt - to taste
Oil - 3/4 cup + for frying
Water - for kneading the dough



Method -

1. Take a big bowl and mix all the flours, add sesame 
    seeds, carom, cumin, red chilli powder, asafoetida, salt 
    and 3/4 cup of oil. Mix it nicely.
2. Add water gradually and make a soft dough, the 
    consistency of the dough should be like parantha dough, 
    cover and keep it for 1/2 an hour.
3. Take a small amount of dough, make a sylindrical shape
    and put it inside the chakli maker, close it.
4. Spread a parchment paper or foil paper on a smooth surface
   and make some round chaklis on the foil paper beforehand.
5. Heat a heavy bottomed frying pan or karahi with oil in it, 
    the oil should not be too hot. 
6. Deep fry the chaklis till it gets golden brown on both the 
    sides on low heat, do not fry it on high heat other wise it 
    will remain uncooked.
7. Make all, take it out on a big plate and when it comes 
    to room temperature store it in an air tight container.

   

Note - If you find it difficult to get the black gram dal flour and moong dal flour in stores then you can make it at home too. Wash and sun dry the dal, heat a karahi and dry roast it until it slightly changes it's colour, let it come to room temperature. Grind it in a
grinder mixer to a fine powder, it is ready to use.

Thursday, 16 October 2014

Choco chip cookies : Diwali celebration






All purpse flour - 2 cups
Brown sugar - 1 1/4 cups
Coco powder - 4 tbsp
Cooking chocolate - 1/4 cup
Egg - 2 
Butter - 100 g
Vanilla essence - 1 tsp
Baking soda - 1 tsp
Salt - 1/2 tsp
Granulated sugar - for dusting 



Method - 

1. Beat butter and sugar together until creamy.
2. Add eggs and vanilla essence and mix until combined .
3. In a large plate sift the flour , baking soda and salt.
4. In a small saucepan  melt the chocolate with little milk
    (4-5 tbsp).
5. Add the melted chocolate  and cocoa powder to the butter
    sugar mix.
6. Gradually add the flour in the mixture and continue
    mixing until incorporated well.
7. Divide it into  two portions and shape it into a disc, 
    wrap  a cling film around it.
8. Refrigerate it for 3 hours until thoroughly chilled
9. Apply little oil on your palms, make round cookies of
    1 1/2 inch thickness, flatten a bit with your palms, 
    sprinkle granulated sugar on each cookie.
10 Line a baking tray with parchment or foil paper, arrange 
     some cookies on it and bake it until all the cookies are 
     perfectly baked.    
11. Homemade, perfectly baked yummy cookies are ready, 
     let it come to room temperature. 
12. Store in an airtight container. You can gift this homemade                  cookies to your friends in a hamper on diwali or serve this                yummy cookies whenever someone is felling hungry :-))))






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