Contributor: @nu
First cake kadaa chaala simple ga try chesa..
Ingredients for cake:
All purpose flour:1.5 cups
eggs:6 but only whites
Sugar powdered:1.5 cup
Baking powder:1/2 tablespoon
Vanilla essence:2 table spoons
Butter/oil:2 tablespoons
Procedure:
Whisk the egg whites then add sugar,bakingpowder,vanilla essence,buter/oil .Now add the allpurposeflour to it and mix well donot mix for long time as i gets airbubbles in it and cake might get hard.Preheat oven @ 375 degrees for 10 minues meanwhile grease baking ray and put parchment paper and pour the cake mixure into this and put it in the oven for atleast 25 minutes and check whether your cake is baked properly or not with help of a tooth pick.When done remove from oven let it cool down completely.
Icing and decoration:
It all depends on your wish but i used following
CoolWhipcream of low fat,Diced pineapples,cherries,decorating gel you can also go for buttercream icing and make some roses if you want to learn I an give you video links.
Apply coolwhip uniformly over he cake wih spatula freeze i for abou 15 minues and hen decorate it wih fruis and freeze i for anoher 15 min.Donot freeze for longe ime in freezer try to put in refrigerator.
20 October, 2009
Fruit Cake
Contributor: Geeta
nenu ila chesa...
maida - 1 cup
sugar - 1.25 cup
butter - 1 stick
vanilla extract - 1/2 sp
eggs - 2 or baking soda - 1 sp ( i prepared eggless )
baking pwd - 1 sp
dried fruits n nuts - 3/4 cup
( apricots, dates, plums, cashews, raisins, badam, walnuts )
cinnamon pwd - 1/2 sp ( optional ) i dint use this....
lemon zest or grated orange ( optional ) - 1/8 cup
1. grind the sugar into fine powder...
2. boil 1 tbsp of water with 1/4 cup sugar and keep stirring until the color changes to
brown ( this step is optional , u can skip this )... this is called Caramelization...
3. Blend 1 cup sugar, vanilla extract, butter (room temperature) by adding the eggs
one by one...
4. take another bowl, add 1 cup all- purpose flour, 1 tsp baking powder , cinnamon
pwd n dried fruits n nuts...
5. mix both the mixtures, caramel water and add lemon zest ...
6. Pour the mixture into a greased baking pan, and bake at 350F for 50 minutes to 60
mins n jus keep an eye on it after 40 mins...
nenu ila chesa...
maida - 1 cup
sugar - 1.25 cup
butter - 1 stick
vanilla extract - 1/2 sp
eggs - 2 or baking soda - 1 sp ( i prepared eggless )
baking pwd - 1 sp
dried fruits n nuts - 3/4 cup
( apricots, dates, plums, cashews, raisins, badam, walnuts )
cinnamon pwd - 1/2 sp ( optional ) i dint use this....
lemon zest or grated orange ( optional ) - 1/8 cup
1. grind the sugar into fine powder...
2. boil 1 tbsp of water with 1/4 cup sugar and keep stirring until the color changes to
brown ( this step is optional , u can skip this )... this is called Caramelization...
3. Blend 1 cup sugar, vanilla extract, butter (room temperature) by adding the eggs
one by one...
4. take another bowl, add 1 cup all- purpose flour, 1 tsp baking powder , cinnamon
pwd n dried fruits n nuts...
5. mix both the mixtures, caramel water and add lemon zest ...
6. Pour the mixture into a greased baking pan, and bake at 350F for 50 minutes to 60
mins n jus keep an eye on it after 40 mins...
Mango Upside-Down Cake
Contributor: Bindu
ammayilu,
ma office lo vere team lo okka ammayi baking baga interest, oo sari mango upside down cake chesindhi, chala bagundhi, evaranna try chestha ante, here is her recipe:
Makes 10 servings.
Estimated Time: Preparation - 20 min
Cooking - 1 hrs 5 min
Cooling Time - 30 min cooling
Ingredients:
Topping:
1/3 cup butter
2/3 cup packed light brown sugar
2 cups sliced mangoes, (fresh or frozen and thawed)
Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1/2 cup (1 stick) butter, softened1 teaspoon vanilla extract1/2 cup mango nectar
Directions:
Topping:
1. PREHEAT oven to 350°F (175°C).
2. FOR TOPPING: Grease 9-inch-round cake pan.
3. MELT butter in small saucepan over medium-high heat.
4. Add brown sugar; stir until incorporated.
5. Pour mixture over bottom of prepared pan. Top evenly with mangoes.
Cake:
1. Combine flour, baking powder and salt in medium bowl.
2. Separate yolks and whites from two of the eggs.
3. Beat granulated sugar and butter in large mixer bowl until almost creamy. Beat in remaining whole egg, then beat in two eggs yolks.
4. Beat in vanilla extract.
5. Gradually stir in flour mixture alternately with nectar, ending with flour mixture. Stir just until combined.
6. Beat egg whites in small mixer bowl until soft peaks form. Fold into batter. Spoon batter evenly over mangoes.
7. BAKE for 60 minutes or until wooden pick inserted in center comes out clean.
Cool for 10 minutes on wire rack. Run knife around inside edge of pan to loosen, then invert onto serving plate. Cool completely.
ammayilu,
ma office lo vere team lo okka ammayi baking baga interest, oo sari mango upside down cake chesindhi, chala bagundhi, evaranna try chestha ante, here is her recipe:
Makes 10 servings.
Estimated Time: Preparation - 20 min
Cooking - 1 hrs 5 min
Cooling Time - 30 min cooling
Ingredients:
Topping:
1/3 cup butter
2/3 cup packed light brown sugar
2 cups sliced mangoes, (fresh or frozen and thawed)
Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1/2 cup (1 stick) butter, softened1 teaspoon vanilla extract1/2 cup mango nectar
Directions:
Topping:
1. PREHEAT oven to 350°F (175°C).
2. FOR TOPPING: Grease 9-inch-round cake pan.
3. MELT butter in small saucepan over medium-high heat.
4. Add brown sugar; stir until incorporated.
5. Pour mixture over bottom of prepared pan. Top evenly with mangoes.
Cake:
1. Combine flour, baking powder and salt in medium bowl.
2. Separate yolks and whites from two of the eggs.
3. Beat granulated sugar and butter in large mixer bowl until almost creamy. Beat in remaining whole egg, then beat in two eggs yolks.
4. Beat in vanilla extract.
5. Gradually stir in flour mixture alternately with nectar, ending with flour mixture. Stir just until combined.
6. Beat egg whites in small mixer bowl until soft peaks form. Fold into batter. Spoon batter evenly over mangoes.
7. BAKE for 60 minutes or until wooden pick inserted in center comes out clean.
Cool for 10 minutes on wire rack. Run knife around inside edge of pan to loosen, then invert onto serving plate. Cool completely.
Marzipan Recipe
Contributor: Amu
Ingredients
Almonds - 100gms
Sugar - 1/2 cup
Almond essence - 1 tsp
Water - 1/4 cup approximately
Golden Syrup - 1 tbsp (if you dont get thei you can use honey)
Method
1. Bring a pan of water to a boil. Drop the almonds in; boil for 1-2 minutes. Drain.
2. Peel the skins off the almonds. They should easily slip off.
3. Spread the skinned almonds onto a baking tray and allow to dry under a medium-hot grill (180 degrees C) for 8-10 minutes.
4. Cool, and then grind in almond meal (fine powder). Do the grinding in short spells, & stir each time to avoid it becoming pasty.
5. Turn the meal into a bowl; stir in the sugar, followed with the almond extract.
6. Add the syrup, mix in well. Now add cold water, 1 tbsp at a time, to get a play dough like consistency. Knead till smooth.
7. Keep covered in cling wrap until you use it(if not it will dry away very fast).
8. Colour it as required ans use it...
Hope this helps...
Good Luck..:-)
Ingredients
Almonds - 100gms
Sugar - 1/2 cup
Almond essence - 1 tsp
Water - 1/4 cup approximately
Golden Syrup - 1 tbsp (if you dont get thei you can use honey)
Method
1. Bring a pan of water to a boil. Drop the almonds in; boil for 1-2 minutes. Drain.
2. Peel the skins off the almonds. They should easily slip off.
3. Spread the skinned almonds onto a baking tray and allow to dry under a medium-hot grill (180 degrees C) for 8-10 minutes.
4. Cool, and then grind in almond meal (fine powder). Do the grinding in short spells, & stir each time to avoid it becoming pasty.
5. Turn the meal into a bowl; stir in the sugar, followed with the almond extract.
6. Add the syrup, mix in well. Now add cold water, 1 tbsp at a time, to get a play dough like consistency. Knead till smooth.
7. Keep covered in cling wrap until you use it(if not it will dry away very fast).
8. Colour it as required ans use it...
Hope this helps...
Good Luck..:-)
Madeira~Pound Cake
Contributor: Amu
I have read in many cooks books as to why it is called as a Pound Cake...Several writers...esp Delia Smith (One of My Fav Chefs) says that it is because it is a traditional and aged recipe and because in olden days there wasn't the metric system was advanced they used simple measures for all their recipes...For this cake A POND of everything...hence it is called a Pound Cake...
Here in Australia it is called Madeira Cake...because australians are crazy people and they dont do whatt the rest of world does ani maa teacher explain chesaru..
Anyways here goes the recipe...
I have read in many cooks books as to why it is called as a Pound Cake...Several writers...esp Delia Smith (One of My Fav Chefs) says that it is because it is a traditional and aged recipe and because in olden days there wasn't the metric system was advanced they used simple measures for all their recipes...For this cake A POND of everything...hence it is called a Pound Cake...
Here in Australia it is called Madeira Cake...because australians are crazy people and they dont do whatt the rest of world does ani maa teacher explain chesaru..
Anyways here goes the recipe...
Ingredients
250gms Butter
250gms Sugar
250gms Flour(Plain All purpose or Cake Flour)
2 Teaspoons Baking powder(BP)
5 Eggs
1 tsp Lemon Zest
Method of Preparation
1. Preheat Oven to 180*C (please calculate your Farenheit). Sieve Flour with BP one or two times to aerate it. Grease a baking tin. (like a Bread loaf one)
2.Cream Butter and Sugar together till light and fluffy.
3. Then add eggs one at a time till they get well incorporated in the above mixture.
4. Then gently fold in the flour mixture and lemon zest using a spatula or wide blade spoon.
5. Bake at 180*C for 45 to 50 minutes or till a skewer inserted in between comes out clean.
6. Once done cool in the tin and then place on a wire rack to cook down completely.
7. Dust with Icing Sugar and serve warm or at room temperature.
Hope you like the recipe
250gms Butter
250gms Sugar
250gms Flour(Plain All purpose or Cake Flour)
2 Teaspoons Baking powder(BP)
5 Eggs
1 tsp Lemon Zest
Method of Preparation
1. Preheat Oven to 180*C (please calculate your Farenheit). Sieve Flour with BP one or two times to aerate it. Grease a baking tin. (like a Bread loaf one)
2.Cream Butter and Sugar together till light and fluffy.
3. Then add eggs one at a time till they get well incorporated in the above mixture.
4. Then gently fold in the flour mixture and lemon zest using a spatula or wide blade spoon.
5. Bake at 180*C for 45 to 50 minutes or till a skewer inserted in between comes out clean.
6. Once done cool in the tin and then place on a wire rack to cook down completely.
7. Dust with Icing Sugar and serve warm or at room temperature.
Hope you like the recipe
Cake Recipe
Contributor: Saritha
Here goes my recipe
Ingredients:-
1.5 cup(s) sifted cake flour
1.5 teaspoon(s) baking powder
.25 teaspoon(s) salt
.5 cup(s) (1 stick) unsalted butter, softened
1 cup(s) sugar
2 large eggs, room temperature
.5 teaspoon(s) vanilla extract
.5 cup(s) whole milk
Directions:-
1 Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.
2 Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not overbeat.
3 Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.
4 Un-mold and cool completely.
Whipped Cream Frosting:-
Ingredients:-
1 cup (236 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar
Directions For whipped cream:
Here goes my recipe
Ingredients:-
1.5 cup(s) sifted cake flour
1.5 teaspoon(s) baking powder
.25 teaspoon(s) salt
.5 cup(s) (1 stick) unsalted butter, softened
1 cup(s) sugar
2 large eggs, room temperature
.5 teaspoon(s) vanilla extract
.5 cup(s) whole milk
Directions:-
1 Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.
2 Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not overbeat.
3 Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.
4 Un-mold and cool completely.
Whipped Cream Frosting:-
Ingredients:-
1 cup (236 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar
Directions For whipped cream:
1 In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
2 Spread the frosting on cake evenly and with piping bag(ziplock with tip) pipe on the edges.
Butter Cream Icing:-
Ingredients:-
1/2cup real butter,
1 teaspoon clear vanilla extract
1 pinch salt (optional)
2 cups confectioners' sugar
2-3 tablespoons milk
Directions:-
1 Cream butter and then add vanilla and optional salt.
2 Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time and beat on high until completely blended and desired consistency.
2 Add Appropriate color to the mixture and pipe on the cake.
2 Spread the frosting on cake evenly and with piping bag(ziplock with tip) pipe on the edges.
Butter Cream Icing:-
Ingredients:-
1/2cup real butter,
1 teaspoon clear vanilla extract
1 pinch salt (optional)
2 cups confectioners' sugar
2-3 tablespoons milk
Directions:-
1 Cream butter and then add vanilla and optional salt.
2 Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time and beat on high until completely blended and desired consistency.
2 Add Appropriate color to the mixture and pipe on the cake.
Fruit Cake (Western Version)
Contributor: Amu
Fruit Cake - Westren Version (I know of)
Pretty much same procedure.....kani just Ingredients lone change untundi....so check out...main difference is fruits and nuts ni Sweet Sherry+Brandy kalipina concoction lo soak chestam....
Inko Differnce western version lo half Flour and half Almond Meal(finely ground almonds) vadutam...plain sugar badulu Brown Sugar(for more denseness) vadutam..
One more is fruits varieties koncham different vadutaru....instead of using just Glace cherries...we also use Glace Pineapple, Apricots and Peaches along with Cherries and also nuts lo almonds and walnuts tho pattu we also use Pecans....sometimes they also add Dried Figs instead of Dates....
so check out the ingredients below...
Ingredients
300gms Unsalted Butter
300gms Brown Sugar
6 Whole Eggs(50gms Eggs)
150gms Plain All-Purpose Flour(Maida)
150gms Almond Meal (finely ground almonds)
1tsp Baking Powder
1tsp All Spice Powder (cinamon,cloves,cardamom)
1Tablespoon Mixed peel (chopped peel of oranges, lemons and mandarins)
300gms Dry Fruits and Nuts (Soaked in Sweet Sherry+Brandy already)
1/2 Cup Brandy (Optional- use it only if you have not soaked the fruits in Alcohol)
Process
pretty much same as above version...Butter and Sugar mixture(creamed like stated above) ki add the Eggs and then the Flour,Baking powder,Spice powder and Almond Meal, then alcohol(if using) and then Fruits and Nuts and Mixed Peel...
Same temperature ki reheated oven lo bake till done...follow procedure as it is as given above....
Hope this recipe is clear....
Fruit Cake - Westren Version (I know of)
Pretty much same procedure.....kani just Ingredients lone change untundi....so check out...main difference is fruits and nuts ni Sweet Sherry+Brandy kalipina concoction lo soak chestam....
Inko Differnce western version lo half Flour and half Almond Meal(finely ground almonds) vadutam...plain sugar badulu Brown Sugar(for more denseness) vadutam..
One more is fruits varieties koncham different vadutaru....instead of using just Glace cherries...we also use Glace Pineapple, Apricots and Peaches along with Cherries and also nuts lo almonds and walnuts tho pattu we also use Pecans....sometimes they also add Dried Figs instead of Dates....
so check out the ingredients below...
Ingredients
300gms Unsalted Butter
300gms Brown Sugar
6 Whole Eggs(50gms Eggs)
150gms Plain All-Purpose Flour(Maida)
150gms Almond Meal (finely ground almonds)
1tsp Baking Powder
1tsp All Spice Powder (cinamon,cloves,cardamom)
1Tablespoon Mixed peel (chopped peel of oranges, lemons and mandarins)
300gms Dry Fruits and Nuts (Soaked in Sweet Sherry+Brandy already)
1/2 Cup Brandy (Optional- use it only if you have not soaked the fruits in Alcohol)
Process
pretty much same as above version...Butter and Sugar mixture(creamed like stated above) ki add the Eggs and then the Flour,Baking powder,Spice powder and Almond Meal, then alcohol(if using) and then Fruits and Nuts and Mixed Peel...
Same temperature ki reheated oven lo bake till done...follow procedure as it is as given above....
Hope this recipe is clear....
Fruit Cake (Indian Version)
Contributor: Amu
I am giving the Indian version first...and then follow up with changes in western version(or version I know and use)
To get good intense flavour...you need to soak all your Dry Fruits and Nuts in either Brandy or Rum...The longer you soak the better flavour.(at work here we soak for 3 months...i have heard from friends that their granmoms have a barrel kept in the basement all year long and they just top up each christmas after they use what they want)...For this recipe I would suggest you to atleast soak for 1 week..
Dry Nuts you can use are Almonds and Walnuts...chopped up roughly
Dry Fruits or common called as Glace fruit - mix Glace Cherries/Tutti Frutti(Red, Green and Yellow),Dates, Sultanas(Kismis) and Raisins (Dehydrated Plums).
Mix all above Nuts and Fruit in large bowl/container and pour enough Rum/Brandy to cover the fruits and cover it with a cloth tied to it tightly...there should be no openings at all. You need to open this once a day and give it a good mix using a wooden spoon.
When you want to use take amount you want and drain off excess alcohol...fruits would have turned a lil plump after absorbing the alcohol flavour....
Ingredients
300gms Unsalted Butter
300gms White Sugar
6 Whole Eggs(50gms Eggs)
300gms Plain All-Purpose Flour(Maida)
1tsp Baking Powder
1tsp All Spice Powder (cinamon,cloves,cardamom)
300gms Dry Fruits and Nuts (Soaked in Rum/Brandy already)
1/2 Cup Rum (Optional- use it only if you have not soaked the fruits in Alcohol)
Procedure
1) Preheat oven to 190*C if normal or 170*C if fan-forced.
2) Cream Butter and Sugar using a Electric Beator on medium high till it has risen and is light and fluffy and also pale in colour.
3) Add eggs one by one slowly till they get well incorporated by using the electric whisk.
4) Sieve Flour, Spice powder and Baking powder to mix all dry ingredients properly.
5) Fold the flour mixture into the above butter +egg mixture carefully in slow steady movements taking care to not knock out the air in the mixture.
6) Add the Mixed Fruits and Nuts into the above mixture and mix till evenly distributed.
7) Rum/Brandy is optional. But people who dont mind liquor in food can add it to enhance Flavour. But only add this if you have not soaked your fruits and nuts already..if not it will be a lil too much..
8) Oil Spray the cake tin lightly first and then Line the Cake Tin(10 inch one if tin is not too deep or 8 inch one in tin is deep) with baking paper.
9) Bake it in oven for 45 minutes to 1 hour depending on your oven or until a skewer inserted in between comes out clean.
10) Once done let the cake cool in the tin for about 10 minutes and then remove it onto a wire cake rack to cool further.
You can eat it as it is...warm and served with Vanilla Sauce(recipe will be posted).
Or if you want to give that extra great look...decorate it with royal icing....and Wide satin ribbons....
Royal Icing Deco...
Heres goes my professional knowledge on display for you....to make your cake extra special...
b]For a Professional Look
1) Once the cake is COMPLETELY COOLED you can cover it with Royal Icing (readily available in cake deco shops and most supermarket)..It is like a dough made with Icing sugar. Glucose and a lil corn starch....
2) Care should be taken to not expose this stuff to air for too long...It DRYS up too fast...so always keep in covered using Cling Film or lightly damp Tea towel.
3)When ypu are ready to roll the icing... You can dust a plain hard surface with Pure Icing Sugar and the roll the Royal icing like how we do a chapati but ONLY IN ONE DIRECTION(ante roll and lift and roll...dont move your rolling pin too and forth like we do for our chapatis)...roll it to the desired thickness... The movements should gentle but steady at same time to avoid cracks in the icing...
4)Then apply a lightly beaten EGG WHITE all over the rolled icing and drape the egg white side on...over your cake so that it covers all sides and smooth it out using the rolling pin in light movements. The Egg whites help the Icing to stick to cake...
5) Trim the excess off..leave it for a while and then decorate the top as you wish...
Some Deco Suggestions..
1) You can use a Wide Satin ribbon and just cover the sides and tie a nice Bow in the front. you can use egg whites to help you stick the ribbon with out movement.
2) You can make a Bow design using Ribbons and then stick on top..
3) You ca buy ready made Sugar Flowers from Cake Deco shops and decorate on top....
I will attach one cake I made last christmas for my Husbands Christmas Party at work... I forgot to take a snap but this was saved in a Frens(Bhanus College) Flicr album for quite some time and managed to convince him to send it to me...(Stupid sent me only with condition that i make him another one this Christmas)
What i did was put the cake on a small cake board...draped the Royal icing...
Then decorated with a Holly Wreath that i made with Royal Icing again...I was in doing Sugar Works class at that time...so practice session lo I did the Wearth at school and used it on my cake....Ding
You can get ready made flowers in many cake deco shops...use them...but be very gentle when transporting them....
I got the ribbons ready before i put them on the cake...esp the bow...once on cake i adjusted and stuck ribbons using egg whites...
Here goes the cake photo....
http://picasaweb.google.co.uk/amulyagade/Cakes
I keep making these cakes on occasional basis only also at work...In australia we dont have much demand for such cakes...because of our climate....people prefer more fresher cakes with fresh creams etc....and mainly Chocolate....
Hope all is clear in the above recipe...any doubts ask me....
I follow this post up with western version.....and recipe for vanilla sauce if eating cake without any deco.....
I am giving the Indian version first...and then follow up with changes in western version(or version I know and use)
To get good intense flavour...you need to soak all your Dry Fruits and Nuts in either Brandy or Rum...The longer you soak the better flavour.(at work here we soak for 3 months...i have heard from friends that their granmoms have a barrel kept in the basement all year long and they just top up each christmas after they use what they want)...For this recipe I would suggest you to atleast soak for 1 week..
Dry Nuts you can use are Almonds and Walnuts...chopped up roughly
Dry Fruits or common called as Glace fruit - mix Glace Cherries/Tutti Frutti(Red, Green and Yellow),Dates, Sultanas(Kismis) and Raisins (Dehydrated Plums).
Mix all above Nuts and Fruit in large bowl/container and pour enough Rum/Brandy to cover the fruits and cover it with a cloth tied to it tightly...there should be no openings at all. You need to open this once a day and give it a good mix using a wooden spoon.
When you want to use take amount you want and drain off excess alcohol...fruits would have turned a lil plump after absorbing the alcohol flavour....
Ingredients
300gms Unsalted Butter
300gms White Sugar
6 Whole Eggs(50gms Eggs)
300gms Plain All-Purpose Flour(Maida)
1tsp Baking Powder
1tsp All Spice Powder (cinamon,cloves,cardamom)
300gms Dry Fruits and Nuts (Soaked in Rum/Brandy already)
1/2 Cup Rum (Optional- use it only if you have not soaked the fruits in Alcohol)
Procedure
1) Preheat oven to 190*C if normal or 170*C if fan-forced.
2) Cream Butter and Sugar using a Electric Beator on medium high till it has risen and is light and fluffy and also pale in colour.
3) Add eggs one by one slowly till they get well incorporated by using the electric whisk.
4) Sieve Flour, Spice powder and Baking powder to mix all dry ingredients properly.
5) Fold the flour mixture into the above butter +egg mixture carefully in slow steady movements taking care to not knock out the air in the mixture.
6) Add the Mixed Fruits and Nuts into the above mixture and mix till evenly distributed.
7) Rum/Brandy is optional. But people who dont mind liquor in food can add it to enhance Flavour. But only add this if you have not soaked your fruits and nuts already..if not it will be a lil too much..
8) Oil Spray the cake tin lightly first and then Line the Cake Tin(10 inch one if tin is not too deep or 8 inch one in tin is deep) with baking paper.
9) Bake it in oven for 45 minutes to 1 hour depending on your oven or until a skewer inserted in between comes out clean.
10) Once done let the cake cool in the tin for about 10 minutes and then remove it onto a wire cake rack to cool further.
You can eat it as it is...warm and served with Vanilla Sauce(recipe will be posted).
Or if you want to give that extra great look...decorate it with royal icing....and Wide satin ribbons....
Royal Icing Deco...
Heres goes my professional knowledge on display for you....to make your cake extra special...
b]For a Professional Look
1) Once the cake is COMPLETELY COOLED you can cover it with Royal Icing (readily available in cake deco shops and most supermarket)..It is like a dough made with Icing sugar. Glucose and a lil corn starch....
2) Care should be taken to not expose this stuff to air for too long...It DRYS up too fast...so always keep in covered using Cling Film or lightly damp Tea towel.
3)When ypu are ready to roll the icing... You can dust a plain hard surface with Pure Icing Sugar and the roll the Royal icing like how we do a chapati but ONLY IN ONE DIRECTION(ante roll and lift and roll...dont move your rolling pin too and forth like we do for our chapatis)...roll it to the desired thickness... The movements should gentle but steady at same time to avoid cracks in the icing...
4)Then apply a lightly beaten EGG WHITE all over the rolled icing and drape the egg white side on...over your cake so that it covers all sides and smooth it out using the rolling pin in light movements. The Egg whites help the Icing to stick to cake...
5) Trim the excess off..leave it for a while and then decorate the top as you wish...
Some Deco Suggestions..
1) You can use a Wide Satin ribbon and just cover the sides and tie a nice Bow in the front. you can use egg whites to help you stick the ribbon with out movement.
2) You can make a Bow design using Ribbons and then stick on top..
3) You ca buy ready made Sugar Flowers from Cake Deco shops and decorate on top....
I will attach one cake I made last christmas for my Husbands Christmas Party at work... I forgot to take a snap but this was saved in a Frens(Bhanus College) Flicr album for quite some time and managed to convince him to send it to me...(Stupid sent me only with condition that i make him another one this Christmas)
What i did was put the cake on a small cake board...draped the Royal icing...
Then decorated with a Holly Wreath that i made with Royal Icing again...I was in doing Sugar Works class at that time...so practice session lo I did the Wearth at school and used it on my cake....Ding
You can get ready made flowers in many cake deco shops...use them...but be very gentle when transporting them....
I got the ribbons ready before i put them on the cake...esp the bow...once on cake i adjusted and stuck ribbons using egg whites...
Here goes the cake photo....
http://picasaweb.google.co.uk/amulyagade/Cakes
I keep making these cakes on occasional basis only also at work...In australia we dont have much demand for such cakes...because of our climate....people prefer more fresher cakes with fresh creams etc....and mainly Chocolate....
Hope all is clear in the above recipe...any doubts ask me....
I follow this post up with western version.....and recipe for vanilla sauce if eating cake without any deco.....
Pizza Base
Contributor: Amu
Pizza base ki thousands of recipes untayi...meeru yedi vadutunaro....
Naa recipe as follows try cheyandi....
Pizza Base
Ingredients
2 Cups All Purpose Flour(If possible try and get Bakers Flour/ Bread Flour)
8gms Dry Active Yeast(1 Sachet) or 5gms if using Fresh Yeast
1 Cup Water(lukewarm)
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Dry Oregano
10ml(2 Tablespoons) Extra Virgin Olive Oil
Process
1) In a bowl, Mix Lukewarm water, sugar and yeast and set aside covered for 10 mintues or until the mixture froths up to alomst double its volume.
2) Then sieve the flour and add salt, pepper and oregano to it.
3) Slowly add water and mix the dough to bring it together. Add the olive oil.
4) Knead it for 10-15minutes till the dough is well mixed and oil is well incorporated. The dough can be a little moist but not to wet. if it too wet then add a little flour. It should be smooth.
5) Leave it covered in a warm spot for 1 hr or till the dough doubles in size.
6) Once dough has risen then remove it onto a lightly floured surface and knead the dough till knocked back to almost its original amount.
7) Roll in smooth sraight moves to desired shape of baking tray and once on baking tray apply a little more olive oil.
8) Top with whatever ingredients you want and bake till the base is light golden colour.
The above recipe should make 2x8inch bases if rolling thickly....but if rolling thinly it should easily make 2x10inch bases.
I sometime add a Tablesppon on fine Semolina(Sooji/bombay rava) to give the dough some texture.
Hope recipe is clear....any doubts please ask me...
[one more thing... the properties of flours vary because of various climatic contions like humidity, heat, cold etc....I have given a recipe that works very well in a very varied climate like Melbourne, Australia....extreme cold winters and bizare summers...so check out accordingly for timings to let dough rise etc
Pizza base ki thousands of recipes untayi...meeru yedi vadutunaro....
Naa recipe as follows try cheyandi....
Pizza Base
Ingredients
2 Cups All Purpose Flour(If possible try and get Bakers Flour/ Bread Flour)
8gms Dry Active Yeast(1 Sachet) or 5gms if using Fresh Yeast
1 Cup Water(lukewarm)
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Dry Oregano
10ml(2 Tablespoons) Extra Virgin Olive Oil
Process
1) In a bowl, Mix Lukewarm water, sugar and yeast and set aside covered for 10 mintues or until the mixture froths up to alomst double its volume.
2) Then sieve the flour and add salt, pepper and oregano to it.
3) Slowly add water and mix the dough to bring it together. Add the olive oil.
4) Knead it for 10-15minutes till the dough is well mixed and oil is well incorporated. The dough can be a little moist but not to wet. if it too wet then add a little flour. It should be smooth.
5) Leave it covered in a warm spot for 1 hr or till the dough doubles in size.
6) Once dough has risen then remove it onto a lightly floured surface and knead the dough till knocked back to almost its original amount.
7) Roll in smooth sraight moves to desired shape of baking tray and once on baking tray apply a little more olive oil.
8) Top with whatever ingredients you want and bake till the base is light golden colour.
The above recipe should make 2x8inch bases if rolling thickly....but if rolling thinly it should easily make 2x10inch bases.
I sometime add a Tablesppon on fine Semolina(Sooji/bombay rava) to give the dough some texture.
Hope recipe is clear....any doubts please ask me...
[one more thing... the properties of flours vary because of various climatic contions like humidity, heat, cold etc....I have given a recipe that works very well in a very varied climate like Melbourne, Australia....extreme cold winters and bizare summers...so check out accordingly for timings to let dough rise etc
Chocolate Mousse
Contributor: Amu
This is a no fuss easy to make Chocolate Mousse recipe..The ones which are sold in western pastry shops basically have GELATIN (A stabiliser) which I dont like using because of where it is derived from....
So my version of Chocolate Mousse....easy to go for you
Ingredients
2 cups (250 grams) dark chocolate, chopped
1 1/2 tablespoons golden syrup
1 1/2 tablespoons rum (optional)
1 cup fresh cream (Whipping cream details given above)
Process
1. Combine the chocolate, golden syrup and rum(if using) in a saucepan and melt over gentle heat till it becomes a smooth sauce. Cool slightly.
2. Whip the cream till soft peaks form and fold it gently using a spatula into the chocolate mixture.
3. Pour this mixture into 4 glasses (Wine Glasses will give good effect).
4. Refrigerate for 4 to 6 hours or till the mousse has set.
The better the quality of chocloate the better the mousse will taste... so use dark cooking chocolate that has more cocoa solids(70% and above) appudu the taste will be very very good.....
This is an easy recipe...and tastes the same as if done using Gelatin....but meeku adi kavali ante I will post that one as well..
Hope you like it..
This is a no fuss easy to make Chocolate Mousse recipe..The ones which are sold in western pastry shops basically have GELATIN (A stabiliser) which I dont like using because of where it is derived from....
So my version of Chocolate Mousse....easy to go for you
Ingredients
2 cups (250 grams) dark chocolate, chopped
1 1/2 tablespoons golden syrup
1 1/2 tablespoons rum (optional)
1 cup fresh cream (Whipping cream details given above)
Process
1. Combine the chocolate, golden syrup and rum(if using) in a saucepan and melt over gentle heat till it becomes a smooth sauce. Cool slightly.
2. Whip the cream till soft peaks form and fold it gently using a spatula into the chocolate mixture.
3. Pour this mixture into 4 glasses (Wine Glasses will give good effect).
4. Refrigerate for 4 to 6 hours or till the mousse has set.
The better the quality of chocloate the better the mousse will taste... so use dark cooking chocolate that has more cocoa solids(70% and above) appudu the taste will be very very good.....
This is an easy recipe...and tastes the same as if done using Gelatin....but meeku adi kavali ante I will post that one as well..
Hope you like it..
Cake Decoration Equipment
Contributor: Amu
Cones kanna cake shops lo dorike NOZZLES or NOZZLE tips lo invest cheyyi....regular basis lo cake baking and decorating chestunte maatram...I advise you too....Nozzles steel akarledu....professional valaki esp wedding cake decorators etc ayite wear and tear ekkuva kabati they invest in a good set of nozzles...but manamu just day to day baking kabati...normal plastic nozzles will do..they are inexpensive and serve the purpose in the same way...
Some Nozzles for Home Baking...
1) Small, medium and large star nozzle( for piping edges & rounds in a designer way)
2) Small medium and large plain nozzles (tips for writing or lining)
3) Small and medium flat tiped nozzles (for leafs etc)
naa personal use ki kuda i have plastic nozzles...work set maatram i have 45 set vala stainless steel ones...though i am trained in wedding cakes ad novelty cakes anta gaa aa style of work ki demand ledu...ante royal icing covering(those beautiful cakes in magazines) and fine piping ki ee kalam lo pedaga demand ledu...other that too expensive weddings ki tappa....
Anyways my advice, if you want to take it...buy the regular ones...if you want to do day to day baking and cake decorating....ok naaa
inkoti enti ante..PIPING BAGS....cloths ones dorukutayi...in which you just insert your nozzle and use it....commercial gaa we are not allowed now...because of Food Safety and Hygiene purposes...memu plastic piping bags vadutamu...we get them in rolls of 500....avi manki waste kada....super markets lo ee madya baking aisles lo plastic piping bags amutunaru...5 bags ala....you can buy those....use as you want and dispose....
lepote one more tip...mana zip lock bags(lunch and freezer friendly bags) ni corner cut chessi nozzle ki saripoyeanta...nozzle petti...dani piping bag laga vadutam...
hope this info clears your query..ask me if any other doubts..
Cones kanna cake shops lo dorike NOZZLES or NOZZLE tips lo invest cheyyi....regular basis lo cake baking and decorating chestunte maatram...I advise you too....Nozzles steel akarledu....professional valaki esp wedding cake decorators etc ayite wear and tear ekkuva kabati they invest in a good set of nozzles...but manamu just day to day baking kabati...normal plastic nozzles will do..they are inexpensive and serve the purpose in the same way...
Some Nozzles for Home Baking...
1) Small, medium and large star nozzle( for piping edges & rounds in a designer way)
2) Small medium and large plain nozzles (tips for writing or lining)
3) Small and medium flat tiped nozzles (for leafs etc)
naa personal use ki kuda i have plastic nozzles...work set maatram i have 45 set vala stainless steel ones...though i am trained in wedding cakes ad novelty cakes anta gaa aa style of work ki demand ledu...ante royal icing covering(those beautiful cakes in magazines) and fine piping ki ee kalam lo pedaga demand ledu...other that too expensive weddings ki tappa....
Anyways my advice, if you want to take it...buy the regular ones...if you want to do day to day baking and cake decorating....ok naaa
inkoti enti ante..PIPING BAGS....cloths ones dorukutayi...in which you just insert your nozzle and use it....commercial gaa we are not allowed now...because of Food Safety and Hygiene purposes...memu plastic piping bags vadutamu...we get them in rolls of 500....avi manki waste kada....super markets lo ee madya baking aisles lo plastic piping bags amutunaru...5 bags ala....you can buy those....use as you want and dispose....
lepote one more tip...mana zip lock bags(lunch and freezer friendly bags) ni corner cut chessi nozzle ki saripoyeanta...nozzle petti...dani piping bag laga vadutam...
hope this info clears your query..ask me if any other doubts..
Baking Tips for Beginners
Contributor: Amu
1) Oven handling is not a big art...manam poyi ela handle chestamu alage...kaani okati cheputaa.. it is very very important to PREHEAT your Oven....So mee mix chese mundu first step is to switch on your oven and let it heat till aaa required temperature is reached...meeku ala required temperature ki reach ayinda leda ani yela telustudi ante...mee oven knob degara thermostat light untundi..till aaa temp reach ayevariki glow avutudi...once temp reach ayana ventane off avutudi...then you know oven is ready...
2) Preheat cheste...prepared cake batter as soon as it hits the hot temperature will start rising...and manchi texture untundi mee cake ki....ade preheat ava pote it will not rise and in the middle sink avutudi in the final product...
3) inko important point enti ante...cake tin oven lopala petina ventane atleast okka 15 minutes variki oven asalu open cheyakudadu....aaa initial heat will help giving a good appreance and taste to the final product...so pradaka open cheyakudadu...cake cooking time forexample 40 minutes anukondi(idi example maatrame)....first 20 minutes asalu oven open cheyadandi...then just okka sari move chessi malli 20 minutes cook cheyandi...so ala cheyatamvalla all sides heat equal gaa padinatu untundi...
4) You can use any cake tim you want...only make sure to grease it properly either by using traditional method like applying butter all over and then dusting with plain flour...
lepote if you are using a Non-Stick variety...just sparay and line it with baking/greaseproof paper...
5) Use Oven mutts(reenforced gloves) or napkins to handle hot cake tins and baking trays...it is very very important....and meeru kuda aa oven heat ki ekko sepu expose avadandi...ante direct hot waves ki....
6) Ready made mixes to happy point enti ante you dont have to worry about weighing things and keeing them ready....anni premixed untayi expect eggs and othe wet ingrdients....
But recipe lo ichinatu time alage undadu....meeru anta process chesinaa u might find that cake is done done as in accordance to time stated...that is because times and temperatures in each and every oven vary...they have a general concensus when they give the time on the recipe...
so meeru stress avadandi...avaledhu ani..but always meeru emi cheyali ante...vallu recipe lo chepina time ki okka sari check cheyandi...by inserting a wooden skewer right in the centre and pull out....if it come out clean then cake ayipoyindi ani ardham...then let the cake rest in the tin for a while before you take it out to cool somewhere else.
but incase skewer come out mushy and things attached to it..then that means u need to let it cook longer...5 minute periods lo check chestuundandi...again with skewer....
7) One more point you need to remeber is..cake baking cheste appusu...u should have everything ready..all ingredients and equipment ready undali...then start on making the batter..because baking chemistry laga..ingrdients react with each other...so delay chestaa okati avalsina badulu inkoti avutudi and u dont waht that...so Preparation before action is the key point..
So always anni ready chesi petukoni..mix cheyandi.
My process..
1)Preheat Oven
2)Prepare the cake tin...line with greaseproof paper..
3) weigh up all ingredients
4) mix as per recipe
5) put into cake tin and bake
Hope the tips help. let me know if you want more information..
1) Oven handling is not a big art...manam poyi ela handle chestamu alage...kaani okati cheputaa.. it is very very important to PREHEAT your Oven....So mee mix chese mundu first step is to switch on your oven and let it heat till aaa required temperature is reached...meeku ala required temperature ki reach ayinda leda ani yela telustudi ante...mee oven knob degara thermostat light untundi..till aaa temp reach ayevariki glow avutudi...once temp reach ayana ventane off avutudi...then you know oven is ready...
2) Preheat cheste...prepared cake batter as soon as it hits the hot temperature will start rising...and manchi texture untundi mee cake ki....ade preheat ava pote it will not rise and in the middle sink avutudi in the final product...
3) inko important point enti ante...cake tin oven lopala petina ventane atleast okka 15 minutes variki oven asalu open cheyakudadu....aaa initial heat will help giving a good appreance and taste to the final product...so pradaka open cheyakudadu...cake cooking time forexample 40 minutes anukondi(idi example maatrame)....first 20 minutes asalu oven open cheyadandi...then just okka sari move chessi malli 20 minutes cook cheyandi...so ala cheyatamvalla all sides heat equal gaa padinatu untundi...
4) You can use any cake tim you want...only make sure to grease it properly either by using traditional method like applying butter all over and then dusting with plain flour...
lepote if you are using a Non-Stick variety...just sparay and line it with baking/greaseproof paper...
5) Use Oven mutts(reenforced gloves) or napkins to handle hot cake tins and baking trays...it is very very important....and meeru kuda aa oven heat ki ekko sepu expose avadandi...ante direct hot waves ki....
6) Ready made mixes to happy point enti ante you dont have to worry about weighing things and keeing them ready....anni premixed untayi expect eggs and othe wet ingrdients....
But recipe lo ichinatu time alage undadu....meeru anta process chesinaa u might find that cake is done done as in accordance to time stated...that is because times and temperatures in each and every oven vary...they have a general concensus when they give the time on the recipe...
so meeru stress avadandi...avaledhu ani..but always meeru emi cheyali ante...vallu recipe lo chepina time ki okka sari check cheyandi...by inserting a wooden skewer right in the centre and pull out....if it come out clean then cake ayipoyindi ani ardham...then let the cake rest in the tin for a while before you take it out to cool somewhere else.
but incase skewer come out mushy and things attached to it..then that means u need to let it cook longer...5 minute periods lo check chestuundandi...again with skewer....
7) One more point you need to remeber is..cake baking cheste appusu...u should have everything ready..all ingredients and equipment ready undali...then start on making the batter..because baking chemistry laga..ingrdients react with each other...so delay chestaa okati avalsina badulu inkoti avutudi and u dont waht that...so Preparation before action is the key point..
So always anni ready chesi petukoni..mix cheyandi.
My process..
1)Preheat Oven
2)Prepare the cake tin...line with greaseproof paper..
3) weigh up all ingredients
4) mix as per recipe
5) put into cake tin and bake
Hope the tips help. let me know if you want more information..
Brownie Recipe
Contributor: Amu
Naa deggara unna Brownie Recipe idhi...
If you like it....Do Try It...It is easy...
Ingredients
125gms Unsalted Butter
200gms Dark Cooking Chocolate
220gms Caster Sugar/ Fine White Sugar
2 Eggs
1tsp Vanilla Essence or Extract
A Pinch of Salt
1tsp Baking powder
40gms Plain Flour (All Purpose)
25gms Dark Cocoa Powder
1/2 Cup Chopped Almonds
Process
1) Preheat oven t 180*C. Line a Brownie Tray or a Deep Cookie Tray with Baking Paper.
2)In a Microwave safe bowl, Take butter and chocolate and cook on High for 1 min or until melted...dont cook for too long....just in 30 sec batches till the chocolate melts.
3) To the above melted mixture, add the Eggs,Sugar and Vanilla extract and whisk to combine.
4) To this mixture Sieve in the Flour, Cocoa, Baking powder and Salt.
5) Mix to combine all ingredients. Dont over mix.
6) Add chopped nuts and mix to combine.
7) Spread the mixture in the above lined tray and bake for 20- 25 minutes or till a skewer inserted in the centre comes out clean.
To Serve:
Cool Brownie Slab and cut into Square and serve with Vanilla Icecream or Whipped Cream(recipe give above...Cream Chantilly)
Hope this Helps...
Naa deggara unna Brownie Recipe idhi...
If you like it....Do Try It...It is easy...
Ingredients
125gms Unsalted Butter
200gms Dark Cooking Chocolate
220gms Caster Sugar/ Fine White Sugar
2 Eggs
1tsp Vanilla Essence or Extract
A Pinch of Salt
1tsp Baking powder
40gms Plain Flour (All Purpose)
25gms Dark Cocoa Powder
1/2 Cup Chopped Almonds
Process
1) Preheat oven t 180*C. Line a Brownie Tray or a Deep Cookie Tray with Baking Paper.
2)In a Microwave safe bowl, Take butter and chocolate and cook on High for 1 min or until melted...dont cook for too long....just in 30 sec batches till the chocolate melts.
3) To the above melted mixture, add the Eggs,Sugar and Vanilla extract and whisk to combine.
4) To this mixture Sieve in the Flour, Cocoa, Baking powder and Salt.
5) Mix to combine all ingredients. Dont over mix.
6) Add chopped nuts and mix to combine.
7) Spread the mixture in the above lined tray and bake for 20- 25 minutes or till a skewer inserted in the centre comes out clean.
To Serve:
Cool Brownie Slab and cut into Square and serve with Vanilla Icecream or Whipped Cream(recipe give above...Cream Chantilly)
Hope this Helps...
Eggless Sponge Cake
Contributor: Amu
Ingredients:
1/2 can (200 grams ) condensed milk
140 grams Self-Raising Flour
1 level teaspoon baking powder
1/2 teaspoon soda bi-carb
60gms melted Butter
1 teaspoon Vanilla Essence
Process:
1. Sieve the flour, baking powder and soda bi-carb together.
2. Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. water and beat well.
3. Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.
4. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the tempreture to 150 degree C (300 degree F) and bake for a further 10 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. If not sure insert a wooden skewer in the centre of the cake and if it comes ot clean then the cake s done.
6.When ready, take out from the oven and leave for 1 minute. Invert the tin over a cake rack and tap sharply to remove.
7. Cool the cake. Use as Required or can be eaten as it is.
Variation
To make the above recipe into a Chocolated flavoured one...just add 2 Tablespoons of COCOA POWDER....
To Serve:
After the Cake is completely cool...just slice the cake into 2 halves..You can use plain whipped cream as filling between the halves...or as given in the above recipe you can make any flavoured cream and use accordingly..
Ingredients:
1/2 can (200 grams ) condensed milk
140 grams Self-Raising Flour
1 level teaspoon baking powder
1/2 teaspoon soda bi-carb
60gms melted Butter
1 teaspoon Vanilla Essence
Process:
1. Sieve the flour, baking powder and soda bi-carb together.
2. Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. water and beat well.
3. Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.
4. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the tempreture to 150 degree C (300 degree F) and bake for a further 10 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. If not sure insert a wooden skewer in the centre of the cake and if it comes ot clean then the cake s done.
6.When ready, take out from the oven and leave for 1 minute. Invert the tin over a cake rack and tap sharply to remove.
7. Cool the cake. Use as Required or can be eaten as it is.
Variation
To make the above recipe into a Chocolated flavoured one...just add 2 Tablespoons of COCOA POWDER....
To Serve:
After the Cake is completely cool...just slice the cake into 2 halves..You can use plain whipped cream as filling between the halves...or as given in the above recipe you can make any flavoured cream and use accordingly..
Whipped Cream or Cream Chantilly
Contributor: Amu
Heres the Recipe for Cream Icing or Frosting...known as..
Heres the Recipe for Cream Icing or Frosting...known as..
Cream Chantilly...
Ingredients
250ml Cream (any type mentioned above)
20gms Pure Icing Sugar
1tsp Vanilla Essence or Extract
Process
1)Chill Your Vessel. Firstly half whip the cream till it slightly thickens and add the sugar and vanilla.
2)Then complete whipping until soft peaks form...(that means when you lift or scoo the whipped cream or spoon just a little...the cream should hold its shape...padipokunda...ala nilabadi undagalali...)
Care should be taken that you refegirate cream at all time time to stop it from decolouring(yellowish)....
Variation
You can have flavoured creams like
1) Chocolated flavoured....Premelted Chocolate ni add chessi whip chestee...you get choc flavour..(melted chocolate shd not be hot though when adding to cream)
2) Fruit Flavours...Add Juice of any fruit you want...Max 1/2 Cup to get that flavour in your cream...
3) Colours...If you want colourful looking cream you can add food colour...BY DROPS...till you get desired colour...
But I suggest you to use natural colours for that ante...Fresh fruit pulp can achieve that...esp coloured ones like raspberries and straw berries..
Freshly chopped friut can also be added to Whipped Cream to give that extra feel to the cake...This can be done if using for plain Sponge Cakes...as a filling between layers...
This is just info for all of you to pick tips from...most of you might be knowing them...but thought of posting for people who are new to this....
Hope you Gals like it...
Ingredients
250ml Cream (any type mentioned above)
20gms Pure Icing Sugar
1tsp Vanilla Essence or Extract
Process
1)Chill Your Vessel. Firstly half whip the cream till it slightly thickens and add the sugar and vanilla.
2)Then complete whipping until soft peaks form...(that means when you lift or scoo the whipped cream or spoon just a little...the cream should hold its shape...padipokunda...ala nilabadi undagalali...)
Care should be taken that you refegirate cream at all time time to stop it from decolouring(yellowish)....
Variation
You can have flavoured creams like
1) Chocolated flavoured....Premelted Chocolate ni add chessi whip chestee...you get choc flavour..(melted chocolate shd not be hot though when adding to cream)
2) Fruit Flavours...Add Juice of any fruit you want...Max 1/2 Cup to get that flavour in your cream...
3) Colours...If you want colourful looking cream you can add food colour...BY DROPS...till you get desired colour...
But I suggest you to use natural colours for that ante...Fresh fruit pulp can achieve that...esp coloured ones like raspberries and straw berries..
Freshly chopped friut can also be added to Whipped Cream to give that extra feel to the cake...This can be done if using for plain Sponge Cakes...as a filling between layers...
This is just info for all of you to pick tips from...most of you might be knowing them...but thought of posting for people who are new to this....
Hope you Gals like it...
Whipping Creams
Contributor: Amu
Different kinds of whipping creams
Different kinds of whipping creams
1) Thickened Cream
2)Heavy Cream (whipping ani raasi untundi)
3) Double Cream
ila raasina yevi ayina whipping cream laga tayaru cheyachu...you just have to whip it...using a hand whisk or electric beater...but care should be taken that these creams are always kept in refrigeration...
These creams sometimes use GELATIN...(a stabiliser made with animal bones)...so check your ingredients befoe using them...non Gelation substitutes vadina creams kuda markets lo dorukutunayi...so it wont be a problem..
Cream of Tartar vaadachu...but sometimes it creates a reation and cream will split( butter avutudi...even though you dont over whip it)...esp koncham older creams ante close to expiry dates vi...
So to avoid that whisk your cream as suggested by Usha in a bowl which is chilled...What i do is I leave the bowl that i am going to whip cream in the refrigerator when i start up cake the process... cake assembling mundala i take out and whip and again keep the whipped cream in fridge till i use it...this way it is ensured that cream stays fresher for longer and does not decolour...I personally dont use the Bowl with ice cubes but is it a good option as well...
Hope this has cleared your query..
2)Heavy Cream (whipping ani raasi untundi)
3) Double Cream
ila raasina yevi ayina whipping cream laga tayaru cheyachu...you just have to whip it...using a hand whisk or electric beater...but care should be taken that these creams are always kept in refrigeration...
These creams sometimes use GELATIN...(a stabiliser made with animal bones)...so check your ingredients befoe using them...non Gelation substitutes vadina creams kuda markets lo dorukutunayi...so it wont be a problem..
Cream of Tartar vaadachu...but sometimes it creates a reation and cream will split( butter avutudi...even though you dont over whip it)...esp koncham older creams ante close to expiry dates vi...
So to avoid that whisk your cream as suggested by Usha in a bowl which is chilled...What i do is I leave the bowl that i am going to whip cream in the refrigerator when i start up cake the process... cake assembling mundala i take out and whip and again keep the whipped cream in fridge till i use it...this way it is ensured that cream stays fresher for longer and does not decolour...I personally dont use the Bowl with ice cubes but is it a good option as well...
Hope this has cleared your query..
Passionfruit Cake or Cupcakes
Contributor: Amu
But those who want to try their hands at new recipes...esp the ones that are east to make...Here's a recipe for you...
Please read the recipe carefully as this recipe can be used for a Cake or Cupcakes.
Passionfruit Cake or Cupcakes
It is a different take to a light cake like a sponge...using a different set of ingredients than a traditional cake....It is simple and very very easy to make...so give it a try...
Ingredients:
1 cup oil (can be any light oils like vegetable or canola oil)
1 cup natural yougurt
2 cups self-raising flour
2 eggs(whole)
1.5 cups caster sugar (or fine white sugar)
1/2 cup Passionfruit pulp (fresh or frozen)
Process:
1. Preheat oven till 150*C.
2. In a large bowl...firstly add the oil and sugar and whisk using a hand whisk (not a machine operated one) and mix till the sugar is dissolved.
3. Then add the 2 eggs and mix in till they well incorporated into the mixture...donot overbeat.
4. Then add the yougurt and mix thru...again only to incorporate it well thru the mixture....donot overbeat it.
5. Add the flour and mix till the flour is mixed thru...donot overbeat esp after the flour is added.
6. Finally add the passionfruit pulp and mix till well incorporated...
7. Oil Spray a round cake tin (8" min to 10" max) and then fill the cake mixture till it reaches max 2/3rds of the tin..
8. Place it in the oven and bake till for about 20 to 30 mins or till a skewer inserted thru the centre comes out clean. Cool well on a wire rack before icing.
Please Note : If you donot want to make a cake of the above recipe then bake them as cup cakes filling the paper cups(the paper patty cups)placed in a muffin or cupcake baking tray upto 2/3rds.
Icing :
Mix pure icing sugar with some passionfruit pulp.Add water if need be. The consistency should be like a paste....not too watery and also not too thick...just plain spreadable...
Over turn the baked cake so you get the smooth side on top and spread the icing evenly on top....you can slice up the cake and eat it as it is or serve it with a dollop of freshly whipped cream....
Same applies with Icing Cupcakes..just take the cups out of the tray and spread the icing on top...
Variation:
If you are not a passionfruit enthusiast then you can replace it with either fresh raspberries or strawberries(roughly chopped)
For icing....if using raspberiies...then make icing using raspberry jam mixed with icing sugar + lil water or if you strawberries then use strawberry jam to make the icing mixed with icing sugar + lil water.
Hope you like this recipe...it is very easy....TRUST ME...less time consuming...but very very tasty.....
Please do give it a try and let me and others know how it turned...
I posted this recipe when I was in the Hot seat and if anyone has tried before this do let us know...
Thank You..
Follow up is post with tips...
Any queries...pour in..
But those who want to try their hands at new recipes...esp the ones that are east to make...Here's a recipe for you...
Please read the recipe carefully as this recipe can be used for a Cake or Cupcakes.
Passionfruit Cake or Cupcakes
It is a different take to a light cake like a sponge...using a different set of ingredients than a traditional cake....It is simple and very very easy to make...so give it a try...
Ingredients:
1 cup oil (can be any light oils like vegetable or canola oil)
1 cup natural yougurt
2 cups self-raising flour
2 eggs(whole)
1.5 cups caster sugar (or fine white sugar)
1/2 cup Passionfruit pulp (fresh or frozen)
Process:
1. Preheat oven till 150*C.
2. In a large bowl...firstly add the oil and sugar and whisk using a hand whisk (not a machine operated one) and mix till the sugar is dissolved.
3. Then add the 2 eggs and mix in till they well incorporated into the mixture...donot overbeat.
4. Then add the yougurt and mix thru...again only to incorporate it well thru the mixture....donot overbeat it.
5. Add the flour and mix till the flour is mixed thru...donot overbeat esp after the flour is added.
6. Finally add the passionfruit pulp and mix till well incorporated...
7. Oil Spray a round cake tin (8" min to 10" max) and then fill the cake mixture till it reaches max 2/3rds of the tin..
8. Place it in the oven and bake till for about 20 to 30 mins or till a skewer inserted thru the centre comes out clean. Cool well on a wire rack before icing.
Please Note : If you donot want to make a cake of the above recipe then bake them as cup cakes filling the paper cups(the paper patty cups)placed in a muffin or cupcake baking tray upto 2/3rds.
Icing :
Mix pure icing sugar with some passionfruit pulp.Add water if need be. The consistency should be like a paste....not too watery and also not too thick...just plain spreadable...
Over turn the baked cake so you get the smooth side on top and spread the icing evenly on top....you can slice up the cake and eat it as it is or serve it with a dollop of freshly whipped cream....
Same applies with Icing Cupcakes..just take the cups out of the tray and spread the icing on top...
Variation:
If you are not a passionfruit enthusiast then you can replace it with either fresh raspberries or strawberries(roughly chopped)
For icing....if using raspberiies...then make icing using raspberry jam mixed with icing sugar + lil water or if you strawberries then use strawberry jam to make the icing mixed with icing sugar + lil water.
Hope you like this recipe...it is very easy....TRUST ME...less time consuming...but very very tasty.....
Please do give it a try and let me and others know how it turned...
I posted this recipe when I was in the Hot seat and if anyone has tried before this do let us know...
Thank You..
Follow up is post with tips...
Any queries...pour in..
19 October, 2009
Radish Curry
Contributor: Sushma
nenu radish ni ila chestanu
*first radish ,onion,green chillies cut cheskovali
*popu petti moodu oke sari oil lo veyyali moota peetti madya madya lo kaluputuu undali
*ila oka 15-20 mins fry chesina tarvata 2 spoons pesarapappu ni oka 1 min ala
microwave lo petti adi slight ga udikina tarvata radish lo veyyali,next pasupu veyyali
*inko 2mins tarvata uppu veyyali kavalante oka 1/2 spoon gg paste veyyochu
*inko 2 mins fry chesi appeyyali
*cilantro (kottimeera ) veskovachu
ila cheste ma dh ki nachutundi oka sari lunch ki tiskelite valla colligue naku call chesi adigindi ela chesav asalu smell ledu ani
hope it helps.
nenu radish ni ila chestanu
*first radish ,onion,green chillies cut cheskovali
*popu petti moodu oke sari oil lo veyyali moota peetti madya madya lo kaluputuu undali
*ila oka 15-20 mins fry chesina tarvata 2 spoons pesarapappu ni oka 1 min ala
microwave lo petti adi slight ga udikina tarvata radish lo veyyali,next pasupu veyyali
*inko 2mins tarvata uppu veyyali kavalante oka 1/2 spoon gg paste veyyochu
*inko 2 mins fry chesi appeyyali
*cilantro (kottimeera ) veskovachu
ila cheste ma dh ki nachutundi oka sari lunch ki tiskelite valla colligue naku call chesi adigindi ela chesav asalu smell ledu ani
hope it helps.
Pineapple Upside Down Cake
Contributor: Aparna
pineapple upside down cake nenu eppudu chesthanu...chala bavuntundhi...
meeru scratch nunchi ayina cheyyochu (or) pineapple cake mix tho ayina cheyyochu...
if u r using cake mix...
Pineapple cake mix
pineapple slices(canned)
cherries(ivi anni american grocery stores lo cake mix dorike aisle lone dorukutayi)
method:
Grease and flour bottom and sides of a 13 x 9-inch pan
then arrange pineapple slices on the bottom of the pan and arrange cherries in the middle of each chunk and pour cake mix on top of it
and bake the cake as per the instructions given on the box...
Cool cake in pan for 10 minutes or so. Turn cake out onto a platter.
then the cake looks like this...
http://www.sprytesplace.com/pineappleupsidedown.jpg
pineapple upside down cake nenu eppudu chesthanu...chala bavuntundhi...
meeru scratch nunchi ayina cheyyochu (or) pineapple cake mix tho ayina cheyyochu...
if u r using cake mix...
Pineapple cake mix
pineapple slices(canned)
cherries(ivi anni american grocery stores lo cake mix dorike aisle lone dorukutayi)
method:
Grease and flour bottom and sides of a 13 x 9-inch pan
then arrange pineapple slices on the bottom of the pan and arrange cherries in the middle of each chunk and pour cake mix on top of it
and bake the cake as per the instructions given on the box...
Cool cake in pan for 10 minutes or so. Turn cake out onto a platter.
then the cake looks like this...
http://www.sprytesplace.com/pineappleupsidedown.jpg
Vegetable Hakka Noodles
1. Contributor: Visalakshee
Tried n tested recipe..Ditto.chinese restaurant taste vastadi..
Noodles - 200 gms
Carrots - 2
Capsicums - 2
Cabbage - 100 gms
Spring onions - 100 gms
MSG - 3/4 tsp
oil - 5 tbsp
Soya Sauce - 1 tsp
Sugar - 1 tsp
Tomato Ketchup - 1 1/2 tbsp
Worchestershire Sauce - 1 1/2 tsp
salt - 1 1/2 tsp
white pepper powder - 1/2 tsp
Grind together
Ginger -1/2 inch piece
Garlic - 5 flakes
green chillies - 5
Method:
Chop all the veggies into thin strips
Heat water in a braod vessel. When the water starts boiling, add in the noodles and cook until they become just soft. Do not not overcook.
Drain excess water and pour more cold water on top.
Heat oil in a kadai and fry the ground paste well.
Add the white part of the spring onions, carrots and fry.
Fry for 2 minutes and then mix in the cabbage an dcapsicum.
Continue frying in high flame with MSG n sugar.
When the veggies are tender (they shd still be crunchy..make sure they dont become mushy.) add the green part of the spring onions, sauces, salt and pepper.
Gently stir in the cooked noodles and fry till noodles become steaming hot.
Nenu ee recipe fllow chestha..but I also add lil shzewan sauce.
Try chesi choodandhi :)
2. Contributor: srilatha
this is how I do
carrots,beans,onions,cabbage ,cauliflower [some times I use mixed veggie pack also]
first onions fry chesi
next slight ga ginger garlic vestha
later anni veggies ni kalipi 60% cook iyaka
keep them a side
noodles ni as pack direction cook chesi petukovali
veggies vesina pan lo malli koncham oil vesi , Szechuan hot sauce and aginomoto vesi
noodle and veggies pan vestha and serve it hot thats it
kani eenka chala procedure untundhi kani I skip all that , iyena taste baguntundi so we like it
ho one small correction aa above sauce mix lo veggies ni first cook chestha kasepu then will add noodles
3. Contributor: Priya
nenu last time swapna intiki vellinapudu thanu chesi pettindi indo chinese type lo which i liked a lot....herez the recipe...
noodles cook cheyali...chesina ventane water antha teesesi cold water tho oka sari wash chesi oil painunchi vesi okasari kalipesi vunchuko...
pan lo oil(ekkuvaga) vesi spring onions,capsicum,carrot vesi half cook cheyali...like stir fry laaga...salt,soyasauce,chilli vinegar vesi kalipi noodles vesi kalipeyadame...kavalante egg kuda vesukovachu...
4. Contributor: padma swetha
nenu srilatha,priya chepina procedure chesta..
nenu green chilly sauce vesta along with soya sauce instead of red hot sauce..it tastes yummy too..
Tried n tested recipe..Ditto.chinese restaurant taste vastadi..
Noodles - 200 gms
Carrots - 2
Capsicums - 2
Cabbage - 100 gms
Spring onions - 100 gms
MSG - 3/4 tsp
oil - 5 tbsp
Soya Sauce - 1 tsp
Sugar - 1 tsp
Tomato Ketchup - 1 1/2 tbsp
Worchestershire Sauce - 1 1/2 tsp
salt - 1 1/2 tsp
white pepper powder - 1/2 tsp
Grind together
Ginger -1/2 inch piece
Garlic - 5 flakes
green chillies - 5
Method:
Chop all the veggies into thin strips
Heat water in a braod vessel. When the water starts boiling, add in the noodles and cook until they become just soft. Do not not overcook.
Drain excess water and pour more cold water on top.
Heat oil in a kadai and fry the ground paste well.
Add the white part of the spring onions, carrots and fry.
Fry for 2 minutes and then mix in the cabbage an dcapsicum.
Continue frying in high flame with MSG n sugar.
When the veggies are tender (they shd still be crunchy..make sure they dont become mushy.) add the green part of the spring onions, sauces, salt and pepper.
Gently stir in the cooked noodles and fry till noodles become steaming hot.
Nenu ee recipe fllow chestha..but I also add lil shzewan sauce.
Try chesi choodandhi :)
2. Contributor: srilatha
this is how I do
carrots,beans,onions,cabbage ,cauliflower [some times I use mixed veggie pack also]
first onions fry chesi
next slight ga ginger garlic vestha
later anni veggies ni kalipi 60% cook iyaka
keep them a side
noodles ni as pack direction cook chesi petukovali
veggies vesina pan lo malli koncham oil vesi , Szechuan hot sauce and aginomoto vesi
noodle and veggies pan vestha and serve it hot thats it
kani eenka chala procedure untundhi kani I skip all that , iyena taste baguntundi so we like it
ho one small correction aa above sauce mix lo veggies ni first cook chestha kasepu then will add noodles
3. Contributor: Priya
nenu last time swapna intiki vellinapudu thanu chesi pettindi indo chinese type lo which i liked a lot....herez the recipe...
noodles cook cheyali...chesina ventane water antha teesesi cold water tho oka sari wash chesi oil painunchi vesi okasari kalipesi vunchuko...
pan lo oil(ekkuvaga) vesi spring onions,capsicum,carrot vesi half cook cheyali...like stir fry laaga...salt,soyasauce,chilli vinegar vesi kalipi noodles vesi kalipeyadame...kavalante egg kuda vesukovachu...
4. Contributor: padma swetha
nenu srilatha,priya chepina procedure chesta..
nenu green chilly sauce vesta along with soya sauce instead of red hot sauce..it tastes yummy too..
Dal Vada
Contributor: Visalakshee
This is how I make...
Ingredients
Channa Dhal - 1 cup
Urad Dal - 2 spoons
Toor dhal - 2 spoons
Moong dhal/yellow - 2 spoons
Val Dhal - 1 fistful
Curry leaves
Coriander leaves
Onions
Green chillies
Salt
Soak the above dals for 2 hrs. Grind them coarse. Add chopped curry leaves, onions, coriander leaves, green chillies and salt. Deep fry them in oil.
***********************************************
Recipe 2
This is how I make...
Ingredients
Channa Dhal - 1 cup
Urad Dal - 2 spoons
Toor dhal - 2 spoons
Moong dhal/yellow - 2 spoons
Val Dhal - 1 fistful
Curry leaves
Coriander leaves
Onions
Green chillies
Salt
Soak the above dals for 2 hrs. Grind them coarse. Add chopped curry leaves, onions, coriander leaves, green chillies and salt. Deep fry them in oil.
***********************************************
Recipe 2
Contributor: Radha
i did not try this
Ingredients:
channa dal-2cups
red whole mirch-5
zeera-2tsp
oil to fry-2cups
onion-1 cup (finely chopped)
green chilli-1 tsp spoon(finely chopped)
salt to taste
Recipe:
soak dal,red mirch(whole),zeera for 2 hours.
make a very thick paste in the mixi
keep oil on the flame
in the mixture and chopped onion and green chili and salt to taste
shape them in vada with wet hands ,deep fry.
serve with coconut/mint chutney
ENJOY THE SNACKS
i did not try this
Ingredients:
channa dal-2cups
red whole mirch-5
zeera-2tsp
oil to fry-2cups
onion-1 cup (finely chopped)
green chilli-1 tsp spoon(finely chopped)
salt to taste
Recipe:
soak dal,red mirch(whole),zeera for 2 hours.
make a very thick paste in the mixi
keep oil on the flame
in the mixture and chopped onion and green chili and salt to taste
shape them in vada with wet hands ,deep fry.
serve with coconut/mint chutney
ENJOY THE SNACKS
Bread Upma
Contributor: Radha
Preparation time: 30 minutes
Ingredients:
1 loaf bread
Tadka: musturd, jeera.
1 big onion, chopped
2 tomatoes, chopped
2 green chilies, chopped
Few coriander leaves, chopped
Salt to taste
Oil for deep frying
Method:
1)Wet the bread with little salted water and squeeze out all the water. Break the squeezed bread to small pieces in a plate.
2)Heat oil and add the tadka. Add chopped onion, green chilies, coriander leaves. Fry them till onions are translucent. Add little salt only for the fried veggies.
3)Mix Bread to the above mixture and dont close the lid becus the bread comes together like dough.
If you add salt directly to the veggies without adding to Bread then bread wont taste good.
Nenu ila chesthanu.....choodam vere vallu emi antaro.
Preparation time: 30 minutes
Ingredients:
1 loaf bread
Tadka: musturd, jeera.
1 big onion, chopped
2 tomatoes, chopped
2 green chilies, chopped
Few coriander leaves, chopped
Salt to taste
Oil for deep frying
Method:
1)Wet the bread with little salted water and squeeze out all the water. Break the squeezed bread to small pieces in a plate.
2)Heat oil and add the tadka. Add chopped onion, green chilies, coriander leaves. Fry them till onions are translucent. Add little salt only for the fried veggies.
3)Mix Bread to the above mixture and dont close the lid becus the bread comes together like dough.
If you add salt directly to the veggies without adding to Bread then bread wont taste good.
Nenu ila chesthanu.....choodam vere vallu emi antaro.
Dahi Vada
Contributor: Swathi ..
I do this way
1. Soak moong dal and urad dal in 1:2 ratio for 4-5hrs
2. Then grind them into vada paste adding salt and chillies.
3. Deep fry vadas.
4. Then soak vadas in luke warm water for 15-20 mins
5. Then squeeze water from vadas pressing them lightly. Then add these vadas to curd.
5. For curd, you can add roasted jeera powder, red chilli powder, coriander chutney and dates chutney.
I do this way
1. Soak moong dal and urad dal in 1:2 ratio for 4-5hrs
2. Then grind them into vada paste adding salt and chillies.
3. Deep fry vadas.
4. Then soak vadas in luke warm water for 15-20 mins
5. Then squeeze water from vadas pressing them lightly. Then add these vadas to curd.
5. For curd, you can add roasted jeera powder, red chilli powder, coriander chutney and dates chutney.
Vankaya Pickle
Contributor: Soumya
1 kg brinjal
¾ cup oil
2 large cloves of garlic
2 inch piece of ginger
1½ cups sugar
2 tbsp salt
2 tbsp chilli powder
2 tsp cumin seeds
¼ tsp mustard seeds
1 tsp (methi) seeds
1 tsp turmeric (haldi) powder
2 cups vinegar
Method:
Wash and cut the brinjals into 1 inch pieces.
Peel and chop the ginger and garlic coarsely.
Soak the spices in vinegar for one hour, then grind.
Heat oil in a pan. Fry the ground spices till they do not smell raw.
Add the sugar, salt, and brinjal. Stir well.
Cook on low heat till the brinjal is soft and the mixture has thickened.
1 kg brinjal
¾ cup oil
2 large cloves of garlic
2 inch piece of ginger
1½ cups sugar
2 tbsp salt
2 tbsp chilli powder
2 tsp cumin seeds
¼ tsp mustard seeds
1 tsp (methi) seeds
1 tsp turmeric (haldi) powder
2 cups vinegar
Method:
Wash and cut the brinjals into 1 inch pieces.
Peel and chop the ginger and garlic coarsely.
Soak the spices in vinegar for one hour, then grind.
Heat oil in a pan. Fry the ground spices till they do not smell raw.
Add the sugar, salt, and brinjal. Stir well.
Cook on low heat till the brinjal is soft and the mixture has thickened.
Pongal
Contributor: SANTHI
first pesarapappu koncham venchukoni rice lo mix chesi dantlo miriyalu koncham lyt ga danchukoni cook chesi pettukovali. koncham oil and ghee kuda mix chesukovachu and talimpu vesukovachu leda a oil lo karvekpaku vesukoni istam ayite konni talimpu seeds vesukovachu . talimpu vesukoni pyna koncham ghee kuda vesukunte chala taste ga untadi . nenu okesari try chesanu but parvaledu anipinchindi because i like sweet pongal very much .
first pesarapappu koncham venchukoni rice lo mix chesi dantlo miriyalu koncham lyt ga danchukoni cook chesi pettukovali. koncham oil and ghee kuda mix chesukovachu and talimpu vesukovachu leda a oil lo karvekpaku vesukoni istam ayite konni talimpu seeds vesukovachu . talimpu vesukoni pyna koncham ghee kuda vesukunte chala taste ga untadi . nenu okesari try chesanu but parvaledu anipinchindi because i like sweet pongal very much .
Capsicum Fry
Contributor: Sushma
capsicum-4,
onions-1 big,
popu dinusulu,
dry podi-3spoons(below mentioned recipe)
curry leaves,
coriander leaves,
oil,
salt to taste,
mirchi pwdr to taste.
Dry Podi Prep:
2 spoons nuvvulu,
2 spoons groundnut,
5 cashewnuts,
2 spoons putnalu,
2 spoons-dry/dessicated coconut pwdr(optional)
..first 4 ingredients ni koncham dry roast chesi coconut pwdr add chesi mixie lo course ga grind cheyyali..
Curry Prep:
oil heat chesi,talimpu chesi add the onions,after they brown add capsicum n then salt..lid petteyali..maggaka remove lid n fry it..koncham oil ekkuva vesthe bagostundi..chivariki kaaram choosukuni veyali n dinche mundu ee dry pwdr add chesi mottam mix chesi oka 2 mins lo stove off cheseyyachu..add coriander..
thts it
capsicum-4,
onions-1 big,
popu dinusulu,
dry podi-3spoons(below mentioned recipe)
curry leaves,
coriander leaves,
oil,
salt to taste,
mirchi pwdr to taste.
Dry Podi Prep:
2 spoons nuvvulu,
2 spoons groundnut,
5 cashewnuts,
2 spoons putnalu,
2 spoons-dry/dessicated coconut pwdr(optional)
..first 4 ingredients ni koncham dry roast chesi coconut pwdr add chesi mixie lo course ga grind cheyyali..
Curry Prep:
oil heat chesi,talimpu chesi add the onions,after they brown add capsicum n then salt..lid petteyali..maggaka remove lid n fry it..koncham oil ekkuva vesthe bagostundi..chivariki kaaram choosukuni veyali n dinche mundu ee dry pwdr add chesi mottam mix chesi oka 2 mins lo stove off cheseyyachu..add coriander..
thts it
Capsicum Fry
Contributor: Soumya
Ingredients:
• 4 Medium capsicums
• 1 Big onion
• 1/2 tsp Jeera
• Few curry leaves and red chillies
• 1 tsp Urad dal
• 1 tsp Chilli powder
• 1/2 tsp Turmeric
• 1 tsp Mustard seeds
• A pinch of hing
• Salt to taste
• 3 tbsp Oil
Preparation:
• Chop the capsicums and onions into small pieces.
• Heat oil in a pan and add red chillies, urad dal, mustard seeds, jeera, hing and curry leaves.
• Add onion when mustard seeds start spluttering. Fry till onions turn light brown.
• Add capsicum pieces and fry for about 10 minutes.
• Add turmeric and salt. Fry for 10 minutes more.
• Add chilli powder. Sprinkle with curry powder.
• Take off from the fire after a minute.
• Ready to serve.
--------------------------------------------------------------------
Ingredients:
• 4 Medium capsicums
• 1 Big onion
• 1/2 tsp Jeera
• Few curry leaves and red chillies
• 1 tsp Urad dal
• 1 tsp Chilli powder
• 1/2 tsp Turmeric
• 1 tsp Mustard seeds
• A pinch of hing
• Salt to taste
• 3 tbsp Oil
Preparation:
• Chop the capsicums and onions into small pieces.
• Heat oil in a pan and add red chillies, urad dal, mustard seeds, jeera, hing and curry leaves.
• Add onion when mustard seeds start spluttering. Fry till onions turn light brown.
• Add capsicum pieces and fry for about 10 minutes.
• Add turmeric and salt. Fry for 10 minutes more.
• Add chilli powder. Sprinkle with curry powder.
• Take off from the fire after a minute.
• Ready to serve.
--------------------------------------------------------------------
Variation
Contributor: ChaituKiran
hey chinna addtion chesthunanu...to recipe of capsicum fry
ala fry ayaka.... putnalapodi(roasted gram dal powder) chalithey chalaaaa baguntundi...
preparation of putnala podi....
1)putnalu(roasted gram dal)
2)dry red chillies
3)jeela karra(cumin seeds)
4)salt
5)garlic
grind all ingredients except garlic to a fine powder then add garlic just grind it for once...then take it out....
u can use thi sin any fry curries...or else u can eat with hot white rice(vedi vedi annam) bby adding ghee...it tastes very nice.....
any doubts i can clarify
Contributor: ChaituKiran
hey chinna addtion chesthunanu...to recipe of capsicum fry
ala fry ayaka.... putnalapodi(roasted gram dal powder) chalithey chalaaaa baguntundi...
preparation of putnala podi....
1)putnalu(roasted gram dal)
2)dry red chillies
3)jeela karra(cumin seeds)
4)salt
5)garlic
grind all ingredients except garlic to a fine powder then add garlic just grind it for once...then take it out....
u can use thi sin any fry curries...or else u can eat with hot white rice(vedi vedi annam) bby adding ghee...it tastes very nice.....
any doubts i can clarify
Capsicum Curry
Recipe 1:
Contributor: Soumya
Ingredients:
2 or 3 green bell peppers or capsicums,
1 small onion
1 tomato
- cut them all into small pieces.
For gravy:
1 cup of roasted peanuts, skins removed
1 tsp red chilli powder
2 tbsps of tamarind juice
2 small pieces of jaggery or tsps of sugar
2 cloves, small cinnamon stick, 1 tsp of cumin (jeera)
1 tsp of salt.
Grind all the above into a smooth paste by adding half cup of water.
Sometimes I substitute peanuts with toasted sesame seeds and sometimes I combine both peanuts and sesame seeds for different tastes.
Preparation:
In a pan, add one teaspoon of oil, when it is hot, add jeera (cumin) and mustard seeds. When they start to dance, add the cut bell pepper, tomato and onion pieces and saute them. Add the prepared peanut paste and half cup of water and mix them together. Don’t dilute the gravy too much. Taste the gravy and add jaggery, salt and red chilli powder if needed. Cook for 10 to 15 minutes on medium flame, covered, stirring occasionally, till the bell peppers become tender and gravy thickens.
This capsicum curry tastes great with rice and with chapati.
Recipe 2:
Contributor: Gayathri
nenu e recipe try chesanu..chapathi loki ..baga nachindi.. Link to the Recipe
Recipe 3:
Contributor: ♡♡$я€€
nenu ela chestha
capsicum cut into 4 pieces
onions sliced and fried till transparent
cashew-konni
coconut -small piece
dhaniya jeera pwd
gasgasalu lightly roast
karvepaku few dry roast
little garam masala
tamarind
pinch of sugar or bellam
u have to grind onions cashew coconut gasgasalu dhaniya jeera karvepaku
in to fine paste then
add ginger garlic salt chilli pwd
heat oil in pan
fry above paste till it leaves oil
then add capscium pieces to it
add little garam masala
little tamarind
little sugar
poour water
one whistle in cooker
kavali ante gravy chikaga ayevariki boil cheyavacu
ur capsicum masala it done
Recipe 4
Contributor: √ⅰ∂ ｿ α ❀
capsicum curry
capsicum chinna pieces cut chesukovali
zeera+peanuts+putnalu moodu oil lekunda fry chesukovali
fry chesina zeera+pallilu+putnalu+chintapandu anni kalupukuni grind chesukovali water kalapakunda
pan lo oil vesi zeera+aavalu+minapappu+karivepaku vesi andhulo cut chesukunna capsicum pieces vesukuni mukkalu soft ga ayyevaraku fry chesi salt+pasupu+grind chesina powder vesukuni kasepu vunchi dinchesukuni kothimeer challukovali
chaala tasty vuntundhi ee recipe nd naku baa istam
Contributor: Soumya
Ingredients:
2 or 3 green bell peppers or capsicums,
1 small onion
1 tomato
- cut them all into small pieces.
For gravy:
1 cup of roasted peanuts, skins removed
1 tsp red chilli powder
2 tbsps of tamarind juice
2 small pieces of jaggery or tsps of sugar
2 cloves, small cinnamon stick, 1 tsp of cumin (jeera)
1 tsp of salt.
Grind all the above into a smooth paste by adding half cup of water.
Sometimes I substitute peanuts with toasted sesame seeds and sometimes I combine both peanuts and sesame seeds for different tastes.
Preparation:
In a pan, add one teaspoon of oil, when it is hot, add jeera (cumin) and mustard seeds. When they start to dance, add the cut bell pepper, tomato and onion pieces and saute them. Add the prepared peanut paste and half cup of water and mix them together. Don’t dilute the gravy too much. Taste the gravy and add jaggery, salt and red chilli powder if needed. Cook for 10 to 15 minutes on medium flame, covered, stirring occasionally, till the bell peppers become tender and gravy thickens.
This capsicum curry tastes great with rice and with chapati.
Recipe 2:
Contributor: Gayathri
nenu e recipe try chesanu..chapathi loki ..baga nachindi.. Link to the Recipe
Recipe 3:
Contributor: ♡♡$я€€
nenu ela chestha
capsicum cut into 4 pieces
onions sliced and fried till transparent
cashew-konni
coconut -small piece
dhaniya jeera pwd
gasgasalu lightly roast
karvepaku few dry roast
little garam masala
tamarind
pinch of sugar or bellam
u have to grind onions cashew coconut gasgasalu dhaniya jeera karvepaku
in to fine paste then
add ginger garlic salt chilli pwd
heat oil in pan
fry above paste till it leaves oil
then add capscium pieces to it
add little garam masala
little tamarind
little sugar
poour water
one whistle in cooker
kavali ante gravy chikaga ayevariki boil cheyavacu
ur capsicum masala it done
Recipe 4
Contributor: √ⅰ∂ ｿ α ❀
capsicum curry
capsicum chinna pieces cut chesukovali
zeera+peanuts+putnalu moodu oil lekunda fry chesukovali
fry chesina zeera+pallilu+putnalu+chintapandu anni kalupukuni grind chesukovali water kalapakunda
pan lo oil vesi zeera+aavalu+minapappu+karivepaku vesi andhulo cut chesukunna capsicum pieces vesukuni mukkalu soft ga ayyevaraku fry chesi salt+pasupu+grind chesina powder vesukuni kasepu vunchi dinchesukuni kothimeer challukovali
chaala tasty vuntundhi ee recipe nd naku baa istam
Califlower Curry with tomato
Contributor: Soumya
Ingredients :
Cauliflower - 1
Red chilli powder - 1 1/2 tbsp
Turmeric powder - 1/2 tbsp
Dhania - 2 tbsp
Cumin - 1 tbsp
Garam masala - 1 tbsp
Almonds (soaked in water for 2 hrs) - 1 tbsp
Tomatoes - 2 medium
Coriander leaves - 1/4 cup
Oil / ghee - 3 tbsp
Method :
1. Blend the tomatoes and almonds to get a smooth paste.
2. Heat the oil and fry the cauliflower till it is well browned.
3. Now add all the spices and keep frying.
4. Add the chopped coriander and the tomato paste.Adjust water till you get the proper gravy consistency you need.
5. Add salt to taste.
6. Cook covered for about 10 minutes on a low fire.
7. When it comes to a boil, take it off the fire.
8. Eat hot with chapatis or plain rice/dal.
Ingredients :
Cauliflower - 1
Red chilli powder - 1 1/2 tbsp
Turmeric powder - 1/2 tbsp
Dhania - 2 tbsp
Cumin - 1 tbsp
Garam masala - 1 tbsp
Almonds (soaked in water for 2 hrs) - 1 tbsp
Tomatoes - 2 medium
Coriander leaves - 1/4 cup
Oil / ghee - 3 tbsp
Method :
1. Blend the tomatoes and almonds to get a smooth paste.
2. Heat the oil and fry the cauliflower till it is well browned.
3. Now add all the spices and keep frying.
4. Add the chopped coriander and the tomato paste.Adjust water till you get the proper gravy consistency you need.
5. Add salt to taste.
6. Cook covered for about 10 minutes on a low fire.
7. When it comes to a boil, take it off the fire.
8. Eat hot with chapatis or plain rice/dal.
Kudumulu
Recipe 1
Contributor: Sravanthikudumulu nenu ila chesthanu if its plain, but you can add beans and green garlic if you would like...
Ingredients:
1 Cup Rice Flour
1 Cup Water
1 Tsp cooking oil
Method:
You need a deep vessel and a colander to cook kudumulu though
Frist boil 1 cup of water in a non stick pan, once water starts boiling add salt acc to taste adn then add rice flour, simmer for about 5 mins and turn off the heat.
Let it cool it down till you can use your hands to knead it.
Meanwhile preparing kudumulu you can do this, in a deep vessel add nearly half water and put greased colander on the top
Take water in a vessel, wet your hand and knead the above mixture.
Knead it properly and make desired shaped moulds or kudumulu
Put these kudumulu and cover the colander properly so that no steam is let out.
Let it cook for nearly 45 minutes. Insert a knife and it should come out neat if the kudumulu are cooked. Turn off heat, put the kudumulu in a cloth and wrap properly.
*****************************************************
Recipe 2
Contributor: √ⅰ∂ ｿ α ❀
oka cup water teesukuni andhulo saripada rice flour nd jaggery kalupukondi
like saripada antey manam chapathi ki dough ela prepare chestham ala kalupukovali chusukuntu
kalipina pindi ni chinna balls chesi chethi thoti vathi idli stand ki oil raasi andulo okko vundani adimi pettukovali....ala anni complete ayyaka idli coocker lo water posi ee stand petti same manam idli ela udakapedathamu ala kasepu udakapetti dinchesukovali
oka cup water teesukuni andhulo saripada rice flour nd jaggery kalupukondi
like saripada antey manam chapathi ki dough ela prepare chestham ala kalupukovali chusukuntu
kalipina pindi ni chinna balls chesi chethi thoti vathi idli stand ki oil raasi andulo okko vundani adimi pettukovali....ala anni complete ayyaka idli coocker lo water posi ee stand petti same manam idli ela udakapedathamu ala kasepu udakapetti dinchesukovali
16 October, 2009
Beerakaya Ulli kaaram koora
Contributor: Yash my Sunshine
maa amma idi chestaaru, andhra item
oka medium size beerakaya chaala slender ga dark green ga unte baaguntundi
peel chesi 2 inch mukkalu 1cm width undaali
oka medium size red/white onion diced
2 table spoons grated coconut dry waala
for koorakaaram:
3 endu mirchi (kaaram ekkuvante add more)
1 tb sp senaga pappu
1 tb sp minappappu washed (pottu lenidi dry)
1/2 tbsp avaalu
1/2 tbsp jeera
tamarind oka medium nimmakayanta ( you have to adjust this based on your taste)
mirchi, pappulu, avaalu, jeera konchem oil lo veyinhaali indulo tamarind add cheyali
now fry onion in little oil till translucent
ivanni + endu kobbari podi grind cheyaali not a fine powder konchem coarse ga undaali now add friend onions and grind for a 3 seconds ante onions completega paste kaakudadu.
now pan petti, little oil vesi vedekkaka, add beerakaya mukkalu 3 mins vegaka, add salt, haldi, and cover it, and cook for another 3 mins, now add the ground paste to it add some water as per the desired gravy consistancy. and ippudu complete ga anta cook ayyevaraku unchaali may be for another 10mins or so. rice thoti chaala baaguntundi.
idi basic, inka jazz up cheyali ante, you can add nuvvula podi/ palli podi to it
instead of onion , you can add small ginger peice to the masala and then grind it. then it is called beerakaya allamkaaram koora.
maa amma idi chestaaru, andhra item
oka medium size beerakaya chaala slender ga dark green ga unte baaguntundi
peel chesi 2 inch mukkalu 1cm width undaali
oka medium size red/white onion diced
2 table spoons grated coconut dry waala
for koorakaaram:
3 endu mirchi (kaaram ekkuvante add more)
1 tb sp senaga pappu
1 tb sp minappappu washed (pottu lenidi dry)
1/2 tbsp avaalu
1/2 tbsp jeera
tamarind oka medium nimmakayanta ( you have to adjust this based on your taste)
mirchi, pappulu, avaalu, jeera konchem oil lo veyinhaali indulo tamarind add cheyali
now fry onion in little oil till translucent
ivanni + endu kobbari podi grind cheyaali not a fine powder konchem coarse ga undaali now add friend onions and grind for a 3 seconds ante onions completega paste kaakudadu.
now pan petti, little oil vesi vedekkaka, add beerakaya mukkalu 3 mins vegaka, add salt, haldi, and cover it, and cook for another 3 mins, now add the ground paste to it add some water as per the desired gravy consistancy. and ippudu complete ga anta cook ayyevaraku unchaali may be for another 10mins or so. rice thoti chaala baaguntundi.
idi basic, inka jazz up cheyali ante, you can add nuvvula podi/ palli podi to it
instead of onion , you can add small ginger peice to the masala and then grind it. then it is called beerakaya allamkaaram koora.
Sambar Powder
Contributor: Soumya
Sambar powder recepie
Ingredients:
* Coriander seeds- 1/2 cup
* Asafetida- 1 tsp
* Red chilies- 5
* Curry leaves- 5
* Channa dhal- 2 tablespoons
* Urad dhal- 2 tablespoons
* Whole black peppers- 1/2 tsp
* Fenugreek seeds- 2 tsps
* Mustard seeds- 1 tsp
Method:
Dry roast the 1st four ingredients and set aside. Roast the other ingredients one by one separately (Be careful not to burn them). Grind all the roasted ingredients together to a powder. And store in an airtight container.
Sambar powder recepie
Ingredients:
* Coriander seeds- 1/2 cup
* Asafetida- 1 tsp
* Red chilies- 5
* Curry leaves- 5
* Channa dhal- 2 tablespoons
* Urad dhal- 2 tablespoons
* Whole black peppers- 1/2 tsp
* Fenugreek seeds- 2 tsps
* Mustard seeds- 1 tsp
Method:
Dry roast the 1st four ingredients and set aside. Roast the other ingredients one by one separately (Be careful not to burn them). Grind all the roasted ingredients together to a powder. And store in an airtight container.
Beerakaya Curry
Contributor: Soumya
Ingredients
1000 grams beerakaya
7-8 clove garlic
1/2 tsp jeera
1 tbsp oil
1 tsp red chilli powder
to taste Salt
1/2 tsp sugar
Wash and peel beerakaya make long 2 inchec pieces.
Put one kadai on gas add oil add jeera let it sputter add garlic .
Add the beerakaya pieces keep one lid for some time .Now add salt cook till all water evaporates and the pieces becomes tender.
Now add the chilli powder mix well.Goes well with roti as well as rice.
Ingredients
1000 grams beerakaya
7-8 clove garlic
1/2 tsp jeera
1 tbsp oil
1 tsp red chilli powder
to taste Salt
1/2 tsp sugar
Wash and peel beerakaya make long 2 inchec pieces.
Put one kadai on gas add oil add jeera let it sputter add garlic .
Add the beerakaya pieces keep one lid for some time .Now add salt cook till all water evaporates and the pieces becomes tender.
Now add the chilli powder mix well.Goes well with roti as well as rice.
Cooking Tips
Contributor: Keerthi
Some cooking tips:::::::::::
1 ) If Basmati rice is over cooked and soggy,add a teaspoon ghee / butter. The grains will separate.
Or Drain all the water using a colander, pour cold water all over the hot cooked rice and drain well.
2 ) To prevent eyes from watering when cutting onions, cut onion in half and soak halves in water for 5- 10 minutes.
Or Chew a gum while cutting onion.
3 )To peel the skin off the tomatoes...put the tomatoes in boiling water for 2 minutes and then in icy cold water. Peel comes off easy.
4 ) Soak potatoes for an hour in water before cooking to reduce cooking time by half.
5) Soak lentils/dal for an hour in water,before cooking....will cook faster.
6) Do not soak vegetables in water before cooking. This causes loss of vitamins and minerals.
7 ) Do not add baking soda, when cooking green vegetables. It keeps them green but destroys their vitamin contents.
8 ) Avoid any delay between peeling,chopping and cooking.
9 )Pappad can be cooked in microwave without any oil. Place pappad on a paper towel and cook for 1 minute. Depends on the microwave for cooking time.
10 ) If rice dishes, like fried rice, pulao ... turns out very spicy. To reduce spice level, add lime juice liberally. It will reduce the burning hot level to certain extent.
11 ) To identify and buy fresh prawns, check the head part of the prawns /shrimp. If it's clear white, without any coloration, then it's fresh. If it's not white and has orangish or blackish color, then its been sitting on ice for a long time.
12 ) To ripen raw green plantains, place then in a bag of uncooked rice and cover with the rice. It will take a few days to ripen. You can try same method with other fruits like mango.
Some cooking tips:::::::::::
1 ) If Basmati rice is over cooked and soggy,add a teaspoon ghee / butter. The grains will separate.
Or Drain all the water using a colander, pour cold water all over the hot cooked rice and drain well.
2 ) To prevent eyes from watering when cutting onions, cut onion in half and soak halves in water for 5- 10 minutes.
Or Chew a gum while cutting onion.
3 )To peel the skin off the tomatoes...put the tomatoes in boiling water for 2 minutes and then in icy cold water. Peel comes off easy.
4 ) Soak potatoes for an hour in water before cooking to reduce cooking time by half.
5) Soak lentils/dal for an hour in water,before cooking....will cook faster.
6) Do not soak vegetables in water before cooking. This causes loss of vitamins and minerals.
7 ) Do not add baking soda, when cooking green vegetables. It keeps them green but destroys their vitamin contents.
8 ) Avoid any delay between peeling,chopping and cooking.
9 )Pappad can be cooked in microwave without any oil. Place pappad on a paper towel and cook for 1 minute. Depends on the microwave for cooking time.
10 ) If rice dishes, like fried rice, pulao ... turns out very spicy. To reduce spice level, add lime juice liberally. It will reduce the burning hot level to certain extent.
11 ) To identify and buy fresh prawns, check the head part of the prawns /shrimp. If it's clear white, without any coloration, then it's fresh. If it's not white and has orangish or blackish color, then its been sitting on ice for a long time.
12 ) To ripen raw green plantains, place then in a bag of uncooked rice and cover with the rice. It will take a few days to ripen. You can try same method with other fruits like mango.
Charu Podi
Contributor: Archana
Dhaniyalu - 1/2 sp
Toordal-1/2 sp
moongDal-1/4 sp
Miriyalu- 1sp
Jeera - 1 sp
curry leaves - few##
Ani dry ga kasepu i mean koncham light ga colour change ayaedaka fry chesi...mix veyandi anthe...chala easy and chala bavuntundhi
nenu aithe chala china measurment cup tesukutunanu..ippu nenu chepindhi spoon qty kadha miku nachithe adhe koncham cup qty wise ga cheyachu
Let me know how is it after preparing... 2. Contributor: Harini Krishna
Chaaru podi kuda okkokaru okkola chestharu, this is how I do
One cup dhaniyalu
Few spoons miriyalu
Few spoons jeera
Koncham kandipappu(optional)
Few curryleaves(optional)
Dhaniyalu - 1/2 sp
Toordal-1/2 sp
moongDal-1/4 sp
Miriyalu- 1sp
Jeera - 1 sp
curry leaves - few##
Ani dry ga kasepu i mean koncham light ga colour change ayaedaka fry chesi...mix veyandi anthe...chala easy and chala bavuntundhi
nenu aithe chala china measurment cup tesukutunanu..ippu nenu chepindhi spoon qty kadha miku nachithe adhe koncham cup qty wise ga cheyachu
Let me know how is it after preparing... 2. Contributor: Harini Krishna
Chaaru podi kuda okkokaru okkola chestharu, this is how I do
One cup dhaniyalu
Few spoons miriyalu
Few spoons jeera
Koncham kandipappu(optional)
Few curryleaves(optional)
Pongal
Contributor: ๓คгเรƹ╬╬เ
Pongal nenu ila chestanu
Ingredients :
1) Rice - 1 cup
2) pesarapappu - 1/2 cup
3) Green chillies ( cut into small pieces )
4) Pepper corn
5) Curry leaves
6) cumin seeds
7) Ginger - small pieces ( Cut into small pieces )
8) Ghee
ingredient 3 to 8 ekkuva quantity teesukovali...
Method :
1) take pressure cooker, add ingredient 3 - 8. fry ayina taruvata 3 3/4 cup water veyyali, then adjust salt. water boil ayyaka rice + pappu vesi whistle petti cook cheyyali...
Ghee ekuva veste taste vuntundi...
pressure cook cheste konchem watery ga vuntundi...anthe Pongal ready....
Pongal ki sambhar vunte baguntundi....ishtam vunte vepina senagapappu+Kobbari pachadi kuda baguntundi pongal lo ki....
Pongal nenu ila chestanu
Ingredients :
1) Rice - 1 cup
2) pesarapappu - 1/2 cup
3) Green chillies ( cut into small pieces )
4) Pepper corn
5) Curry leaves
6) cumin seeds
7) Ginger - small pieces ( Cut into small pieces )
8) Ghee
ingredient 3 to 8 ekkuva quantity teesukovali...
Method :
1) take pressure cooker, add ingredient 3 - 8. fry ayina taruvata 3 3/4 cup water veyyali, then adjust salt. water boil ayyaka rice + pappu vesi whistle petti cook cheyyali...
Ghee ekuva veste taste vuntundi...
pressure cook cheste konchem watery ga vuntundi...anthe Pongal ready....
Pongal ki sambhar vunte baguntundi....ishtam vunte vepina senagapappu+Kobbari pachadi kuda baguntundi pongal lo ki....
Chicken Fried Rice
Contributor: ๓คгเรƹ╬╬เ
Ingredients :
1) Cooked Rice - 2 cups
2) Carrot - 1/2 cup ( Cut into small pieces )
3) Green peas - 1/2 cup
4) Egg - 1
5) Ajinomoto - 1/2 tsp
6) Black pepper powder - 1/4 tsp
For Marinate :
1) Boneless Chicken - 1 breast ( Cut into small pieces )
2) Black pepper powder - 1/4 tsp
3) Salt
4) Garam masala - 1/2 tsp
5) Red Chilli powder - 1/4 tsp
Method :
1) Combine these all marinate ing and marinate for 1 hr.
2) Take a pan add 1 tbsp oil and heat, then add marinate chicken and fry till chicken is fully cooked. Keep aside.In the same pan add 1/2 tsp oil and heat, pour in the egg and scramble it while frying. Keep aside.
3) Take another pan, add 2 tbsp oil and heat. Then add carrot, fry for 10 min then add green peas, fry for 3 min.
4) Then add rice, fry for another 3 min. Add ajinamoto and black pepper powder, again fry for 2 min .
5) Finally add fried chicken and scrambled egg, fry for 1 min. Serve with raita.
WITH PICTURES KAVALI ANTE
http://swathisrecipes.blogspot.com/2009/04/chinese-chicken-fried-rice.html
Ingredients :
1) Cooked Rice - 2 cups
2) Carrot - 1/2 cup ( Cut into small pieces )
3) Green peas - 1/2 cup
4) Egg - 1
5) Ajinomoto - 1/2 tsp
6) Black pepper powder - 1/4 tsp
For Marinate :
1) Boneless Chicken - 1 breast ( Cut into small pieces )
2) Black pepper powder - 1/4 tsp
3) Salt
4) Garam masala - 1/2 tsp
5) Red Chilli powder - 1/4 tsp
Method :
1) Combine these all marinate ing and marinate for 1 hr.
2) Take a pan add 1 tbsp oil and heat, then add marinate chicken and fry till chicken is fully cooked. Keep aside.In the same pan add 1/2 tsp oil and heat, pour in the egg and scramble it while frying. Keep aside.
3) Take another pan, add 2 tbsp oil and heat. Then add carrot, fry for 10 min then add green peas, fry for 3 min.
4) Then add rice, fry for another 3 min. Add ajinamoto and black pepper powder, again fry for 2 min .
5) Finally add fried chicken and scrambled egg, fry for 1 min. Serve with raita.
WITH PICTURES KAVALI ANTE
http://swathisrecipes.blogspot.com/2009/04/chinese-chicken-fried-rice.html
Apple Milkshake
Contributor: @nu
Nenu apples roju tinta okkosari bore kodithe ela healthy ga untundani milkshake chestha fat free milk + honey tho or else u can use whole milk or sugar its up to u
1 diced apple+1 cup fat free milk+honey anni kalipi blender lo vesthe chaalu chaala tsty ga untundi
Neku smoothie laaga kavalnte konchem milk thakkuvaga veyi or else konchem milk ekkuva vesina milkshake baguntundi...i love both ways.Enka evarina cheptharemo chuddam
Nenu apples roju tinta okkosari bore kodithe ela healthy ga untundani milkshake chestha fat free milk + honey tho or else u can use whole milk or sugar its up to u
1 diced apple+1 cup fat free milk+honey anni kalipi blender lo vesthe chaalu chaala tsty ga untundi
Neku smoothie laaga kavalnte konchem milk thakkuvaga veyi or else konchem milk ekkuva vesina milkshake baguntundi...i love both ways.Enka evarina cheptharemo chuddam
Dill Rice
1. Contributor: Visalakshee
Ingredients
Cooked rice
Tempering ki mustard seeds, urad dhal, chana dal, jeera, hing, curry leaves
Green chillies
Garlic
Finely chopped onions
Finely chopped dill
coriander leaves
Turmerice powder
Salt and Lemon juice
Heat oil and do the tempering. Add in the green chillies, chopped garlic and onions. Fry till onions turn translucent. Add in dill leaves and fry for sometime. Add in turmeric powder, salt, cooked rice, corainder leaves. Add the lemon juice just before turning off the stove..
Dill rice is more or less like lemon pulihora with just few variations anthey...
2. Contributor: Swetha
dill leaves and lima beans rice kuda baguntundhi.........just popu vesi dill and lima beans vesi manchiga fry ainaka add rice and salt and cook anthe.........simple and easy......hope u got it
3. Contributor: Rani @@@!!!!
Here is the link I found online..I havent tested it tough Here is the dill rice recipe
Ingredients
Cooked rice
Tempering ki mustard seeds, urad dhal, chana dal, jeera, hing, curry leaves
Green chillies
Garlic
Finely chopped onions
Finely chopped dill
coriander leaves
Turmerice powder
Salt and Lemon juice
Heat oil and do the tempering. Add in the green chillies, chopped garlic and onions. Fry till onions turn translucent. Add in dill leaves and fry for sometime. Add in turmeric powder, salt, cooked rice, corainder leaves. Add the lemon juice just before turning off the stove..
Dill rice is more or less like lemon pulihora with just few variations anthey...
2. Contributor: Swetha
dill leaves and lima beans rice kuda baguntundhi.........just popu vesi dill and lima beans vesi manchiga fry ainaka add rice and salt and cook anthe.........simple and easy......hope u got it
3. Contributor: Rani @@@!!!!
Here is the link I found online..I havent tested it tough Here is the dill rice recipe
Thotakura Fry
Contributor: Soumya
india lo thotakura kaithe nenu chepthanu....
first thotakurani oka 10 to 15 min boil cheyyali...
thotakura water lekunda pindesi dry avvataniki pakkanna pettukovali....
pan lo koncham oil vedi chesi andhulo.....aavaalu, jeelakarra, pachimirapakayalu, ishtam vunte vellullipaaya vesi avi fry ayyaka andhulo boiled thotakura veyyali.....
andhulo mee taste ki thaggattu uppu, kaaram, pasupu vesi oka 5 min stove meedha vunchi dhincheyyandi...
last lo stove off cehyyadam marchipovadhu...
gumagumalaade thotakura fry ready....
thotakura ni pindesthe aarogyam vundadhu kadha anodhu, fry antene aarogya karamainadhi kadhu...
nenu thotakura fry ki fan ni....vandukuni enjoy cheyyandi...
Contributor: Sravanthi Gutta
Pesarapappu nanapettukovali oka 15-20 min.Tarvatha avi munige varuku water posi konchem odikinchukovali..motham udakakudadu pappu pappuga undali..Next Talimpu vesukovali,tarvatha onions tho patu thotakura kaadalu(lekapote lite) vesi fry chesukovali.avi konchem fry ayyaka leaves vesukuni fry chesukovali.Ipudu pesarapappu,salt,kaaram,lightga jeera powder vesi mootha petti 5 mins tavatha aapeyatame..
india lo thotakura kaithe nenu chepthanu....
first thotakurani oka 10 to 15 min boil cheyyali...
thotakura water lekunda pindesi dry avvataniki pakkanna pettukovali....
pan lo koncham oil vedi chesi andhulo.....aavaalu, jeelakarra, pachimirapakayalu, ishtam vunte vellullipaaya vesi avi fry ayyaka andhulo boiled thotakura veyyali.....
andhulo mee taste ki thaggattu uppu, kaaram, pasupu vesi oka 5 min stove meedha vunchi dhincheyyandi...
last lo stove off cehyyadam marchipovadhu...
gumagumalaade thotakura fry ready....
thotakura ni pindesthe aarogyam vundadhu kadha anodhu, fry antene aarogya karamainadhi kadhu...
nenu thotakura fry ki fan ni....vandukuni enjoy cheyyandi...
Contributor: Sravanthi Gutta
Pesarapappu nanapettukovali oka 15-20 min.Tarvatha avi munige varuku water posi konchem odikinchukovali..motham udakakudadu pappu pappuga undali..Next Talimpu vesukovali,tarvatha onions tho patu thotakura kaadalu(lekapote lite) vesi fry chesukovali.avi konchem fry ayyaka leaves vesukuni fry chesukovali.Ipudu pesarapappu,salt,kaaram,lightga jeera powder vesi mootha petti 5 mins tavatha aapeyatame..
Pasta
Contributor: Rajitha
nenu ila chestha pasta......
carrot -1
peas - 1/2 cup
onion -1 small
capsicum - cut into big pieces
green chillies -2 to 3
veggies cut chesukovali
pasta vudikapettali.....vudiketappudu konchem oil and salt veyyandi.oil vesthe sticky ga vundavu.avi vudikaka drain them into dish which contains holes and pour some cold water on them.
pan thesukuni oil vesi little jeera vesi then onions veyyandi.avi konchem vegaka........veggies add cheyyandi.veggies konchem vegaka,pasta add cheyyandi.just oka two mins vunchi....pasta sauce kuda add chesi oka 2 table spoons konchem antha kalisetattu thippandi than oka 5 mins vunchi stove off cheseyandi.
meeku pasta sauce istam lekapothe.....u can use tomatoes and vatini konchem boil chesi puree chesukuni add chesukovachu.
nenu ekkuva knorr pasta sauce use chestha.Ippudu Loyd Grossman anta adi thecha.....meeru select chesukune tappudu tomato and basil combination di thesukondi.adi aithe bagane vuntundi.
Tip from: Visalakshee
For the pasta sauce..try Classico's Spicy Tomato Basil Sauce..
Mostly mana Indians ee sauce nachutadi. I dont find it in all grocery stores...though.
Meeku pesto intlo chesthey chaala baa flavor vastadi...Trader joes lo ela chesadoooo telidhu mari!
nenu ila chestha pasta......
carrot -1
peas - 1/2 cup
onion -1 small
capsicum - cut into big pieces
green chillies -2 to 3
veggies cut chesukovali
pasta vudikapettali.....vudiketappudu konchem oil and salt veyyandi.oil vesthe sticky ga vundavu.avi vudikaka drain them into dish which contains holes and pour some cold water on them.
pan thesukuni oil vesi little jeera vesi then onions veyyandi.avi konchem vegaka........veggies add cheyyandi.veggies konchem vegaka,pasta add cheyyandi.just oka two mins vunchi....pasta sauce kuda add chesi oka 2 table spoons konchem antha kalisetattu thippandi than oka 5 mins vunchi stove off cheseyandi.
meeku pasta sauce istam lekapothe.....u can use tomatoes and vatini konchem boil chesi puree chesukuni add chesukovachu.
nenu ekkuva knorr pasta sauce use chestha.Ippudu Loyd Grossman anta adi thecha.....meeru select chesukune tappudu tomato and basil combination di thesukondi.adi aithe bagane vuntundi.
Tip from: Visalakshee
For the pasta sauce..try Classico's Spicy Tomato Basil Sauce..
Mostly mana Indians ee sauce nachutadi. I dont find it in all grocery stores...though.
Meeku pesto intlo chesthey chaala baa flavor vastadi...Trader joes lo ela chesadoooo telidhu mari!
Palak Rice
Contributor: Niru..
nenu palak rice ila chestanu...
raw rice kadigi oka 30 min soak cheyali...
1)pan lo oil theesukoni, cloves, gg paste, onions, peas, carrot mukkalu, soya chunks(optional), cashews , bay leaves, cinnamon , sahajeea, green chillies(slit chesinavi) vestanu..
2)ivanni fry ayyaka palak leaves (wash chesi, cut chesinavi) vestanu.. lid pettali.. konchem sepu ayyaka (palakura vudikaka) stove off chestanu...
3)meeku kavalante ade pan lo water posi boil ayyaka raw rice, salt veyochu..
4)rice cooker lo rice+water posina tarvata pina cheppina palakura, salt vesi rice cooker on chestanu..
(or)
annam vunte pina cheppina palakura+salt vesi annam lo kalipestanu.....
nenu palak rice ila chestanu...
raw rice kadigi oka 30 min soak cheyali...
1)pan lo oil theesukoni, cloves, gg paste, onions, peas, carrot mukkalu, soya chunks(optional), cashews , bay leaves, cinnamon , sahajeea, green chillies(slit chesinavi) vestanu..
2)ivanni fry ayyaka palak leaves (wash chesi, cut chesinavi) vestanu.. lid pettali.. konchem sepu ayyaka (palakura vudikaka) stove off chestanu...
3)meeku kavalante ade pan lo water posi boil ayyaka raw rice, salt veyochu..
4)rice cooker lo rice+water posina tarvata pina cheppina palakura, salt vesi rice cooker on chestanu..
(or)
annam vunte pina cheppina palakura+salt vesi annam lo kalipestanu.....
Masala Mattri
Contributor: Radha
For the dough
1 cup plain flour (maida)
2 tablespoons melted ghee
salt to taste
For the filling
1/4 cup Bengal gram flour (besan)
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon ajwain (carom seeds)
1 teaspoon chilli powder
3 teaspoons oil
salt to taste
Other ingredients
oil or ghee for deep frying
For the dough
1. Combine the plain flour, ghee, salt and enough water to make a semi-soft dough. Knead well.
2. Cover the dough with a wet muslin cloth and keep aside.
For the filling
1. Combine all the ingredients and saut� over a slow flame till the gram flour turns golden brown in colour.
2. Cool completely and divide the filling into 5 equal portions. Keep aside.
How to proceed
1. Divide the dough into 5 equal portions.
2. Roll out each portion of the dough into a 50 mm. (2") diameter circle.
3. Place one portion of the filling in the centre of each rolled dough circle and bring the ends together so as to seal the filling inside completely.
4. Roll out the stuffed dough circle to make a 100 mm. (4") diameter circle taking care to ensure the filling does not spill out.
5. Pinch the sides of the mathri using your finger tips.
6. Pinch the surface of the rolled out mathri so as to form a design.
7. Prick the mathri all over with a fork.
8. Repeat steps 2 to 7 with the remaining portions of the dough and filling.
9. Deep fry the mathris in hot oil till they are half cooked. Drain.
10. Once all the mathris are half-cooked, deep fry them over a slow flame till they are golden brown in colour. These take a long time to fry as the crust is thick and needs to be cooked on the insides also.
11. Drain on absorbent paper.
12. Cool and store in an air-tight container.
13. Serve with pickle or masala tea.
For the dough
1 cup plain flour (maida)
2 tablespoons melted ghee
salt to taste
For the filling
1/4 cup Bengal gram flour (besan)
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon ajwain (carom seeds)
1 teaspoon chilli powder
3 teaspoons oil
salt to taste
Other ingredients
oil or ghee for deep frying
For the dough
1. Combine the plain flour, ghee, salt and enough water to make a semi-soft dough. Knead well.
2. Cover the dough with a wet muslin cloth and keep aside.
For the filling
1. Combine all the ingredients and saut� over a slow flame till the gram flour turns golden brown in colour.
2. Cool completely and divide the filling into 5 equal portions. Keep aside.
How to proceed
1. Divide the dough into 5 equal portions.
2. Roll out each portion of the dough into a 50 mm. (2") diameter circle.
3. Place one portion of the filling in the centre of each rolled dough circle and bring the ends together so as to seal the filling inside completely.
4. Roll out the stuffed dough circle to make a 100 mm. (4") diameter circle taking care to ensure the filling does not spill out.
5. Pinch the sides of the mathri using your finger tips.
6. Pinch the surface of the rolled out mathri so as to form a design.
7. Prick the mathri all over with a fork.
8. Repeat steps 2 to 7 with the remaining portions of the dough and filling.
9. Deep fry the mathris in hot oil till they are half cooked. Drain.
10. Once all the mathris are half-cooked, deep fry them over a slow flame till they are golden brown in colour. These take a long time to fry as the crust is thick and needs to be cooked on the insides also.
11. Drain on absorbent paper.
12. Cool and store in an air-tight container.
13. Serve with pickle or masala tea.
Mawa Kachori
Contributor: Radha
naa deggara e recipes unanye.......you can try whatever you want.....
Mawa Kachori, Mawae Ki Kachori Recipe
Recipe type: Dairy product
Preparation time: 40 minute
Ingredients:
1. 1 cup plain flour (maida)
2. Khoya (mawa), 1/2 cup
3. a pinch of salt
4. ghee or oil for deep frying
5. For filling
6. Almond, silvered, 1 Tbsp grated
7. Pista (pistachios), 1 Tbsp pigratedces
8. Cardamom, freshly powdered, 1 tsp
9. Cinnamon (Dalchini), powdered, 1/2 tspn [See <"/hindinames-spices-pictures.html">Cinnamon dalchini picture]
10. a few saffron strands
11. 1 cup sugar
12. 1 cup water for syrup
Preparation:
1. Take plain flour and add a pinch of salt and 1 Tbs ghee or oil. Knead into a firm dough using enough water. Use enopugh water and knead well for about 5 minutes to make a firm dough. Divide the dough into 10 equal balls and keep aside by coverfing with a damp muslin cloth for 15 minutes.
2. Procedure for Filling: Combine all the ingredients of filling and mix well.
3. Procedure for Kachori:
4. Roll one ball to a size of about 3 inch diameter roti. Place 2 tsp of filling stuff at its center. Dampen the edge of the roti with water and hold at 4-5 points at its rim, bringing close at the center. Press the points tightly so that the filling is sealed inside. Press this ball with your palm gently. Repeat with other balls.
naa deggara e recipes unanye.......you can try whatever you want.....
Mawa Kachori, Mawae Ki Kachori Recipe
Recipe type: Dairy product
Preparation time: 40 minute
Ingredients:
1. 1 cup plain flour (maida)
2. Khoya (mawa), 1/2 cup
3. a pinch of salt
4. ghee or oil for deep frying
5. For filling
6. Almond, silvered, 1 Tbsp grated
7. Pista (pistachios), 1 Tbsp pigratedces
8. Cardamom, freshly powdered, 1 tsp
9. Cinnamon (Dalchini), powdered, 1/2 tspn [See <"/hindinames-spices-pictures.html">Cinnamon dalchini picture]
10. a few saffron strands
11. 1 cup sugar
12. 1 cup water for syrup
Preparation:
1. Take plain flour and add a pinch of salt and 1 Tbs ghee or oil. Knead into a firm dough using enough water. Use enopugh water and knead well for about 5 minutes to make a firm dough. Divide the dough into 10 equal balls and keep aside by coverfing with a damp muslin cloth for 15 minutes.
2. Procedure for Filling: Combine all the ingredients of filling and mix well.
3. Procedure for Kachori:
4. Roll one ball to a size of about 3 inch diameter roti. Place 2 tsp of filling stuff at its center. Dampen the edge of the roti with water and hold at 4-5 points at its rim, bringing close at the center. Press the points tightly so that the filling is sealed inside. Press this ball with your palm gently. Repeat with other balls.
Tres Leche Cake
1. Contributor: Visalakshee
Tres Leche Cake - Deepthi Chitrapu's recipe
Ingredients: for one pack of cake mix
1 Cake mix (I bought Duncan Hines French Vanilla , Yellow cake also tastes gud i guess )
Sweetened condensed milk - 8 ounce
Heavy Whipping cream or cool whip
normal milk(2% or any regular milk or evaportaed milk ) 1 cup
Procedure
BAKE the cake as per instructions on the box. Cool the cake
MIX some whipping cream may be 2 scoops or lil less if u r particular, Sweetend condensed milk , 1 cup milk in a bowl.
POUR the milk on the cooled cake and let it stay atleast 4-5 hrs or over night , the more the milk is soaked in the taste the cake is..
TOP once the cake is set , cover it with some cool whip or whipping cream made from heavy cream ( I whipped teh cream using heavy cream myself) , top it up with some strawberries and chopped/pwderd almonds or any other dry nuts.. u can use ur imagination here...
Tips:
I baked the cake in corningware bowl and moved it to Pyrex but its always better to make TRESLECHES cake in a closed pan.. i mean the once u use to sere.. cuz the cake shd cover the whole bowl so that when u pour in the milks mixtures it is soaked properly on all the sides.
U can add some vanilla flavor to the topping if u want :)
Google for more deco ideas :) the basic cake recipe is the same..
I followed pretty much everything in the above recipe..
Just substituted Evaporated Milk for whipping cream
And Whole milk for 2% anthey
Inka I used cool whip instead of home made icing.
Chaala easy, less time consuming and taste super!!!
2. Contributor: Vijita
Tres leche my fav cake recipe... always a hit :)
unsalted butter - 1 stick
4 large eggs
1 cup sugar
1 tsp baking pwd
1 cup all purpose flour
1 can condensed milk
1 can evaporated milk
1 cup milk
topping
heavy whippin cream
sugar
Beat egg whites... till fluffy and u get soft peaks...add a tsp of vanilla extract. mix yolks one by one..to this and beat for abt a min
In another bowl.. beat butter till fluffy... and add sugar
Mix both the egg and butter sugar mix - mix to thoroughly combine....
Shift flour and baking pwd...
Mix flour to the above mix... till its thorughly mixed...
preheat oven to 350f...
grease and flour a baking tray...[ i used a pyrex glass oven safe one.. which can b used later...to putit in refrigerator]
bake it for abt 30- 35 minsor till u see the cake leavings sides of the tray[ toothpick method is best]
after its baked... cool it completely...
whisk together.. 1 can[14oz] sweetened condensed milk, 1 can[12 oz evaporated milk and 1 cup milk[i used 2% milk]
scrape the top layer of the cake... and pour this milk mixture on top of the cake... cover it and refrigerate[ min is 1 hr... comes out well if it stays 1 day]
for topping
abt 11/2 cup heavy whipping cream+ 1 tbsp sugar, whip till u get soft peaks...spread over the cake and decorate with strawberries dipped in sugar syrup or chocolate :)
3. Contributor: Haritha Ramakrishna
may be its too late aina just postinggg
http://chefinyou.com/2010/05/tres-leches-cake-recipe/
http://thepioneerwoman.com/cooking/2009/09/tres-leches-cake/
Tres Leche Cake - Deepthi Chitrapu's recipe
Ingredients: for one pack of cake mix
1 Cake mix (I bought Duncan Hines French Vanilla , Yellow cake also tastes gud i guess )
Sweetened condensed milk - 8 ounce
Heavy Whipping cream or cool whip
normal milk(2% or any regular milk or evaportaed milk ) 1 cup
Procedure
BAKE the cake as per instructions on the box. Cool the cake
MIX some whipping cream may be 2 scoops or lil less if u r particular, Sweetend condensed milk , 1 cup milk in a bowl.
POUR the milk on the cooled cake and let it stay atleast 4-5 hrs or over night , the more the milk is soaked in the taste the cake is..
TOP once the cake is set , cover it with some cool whip or whipping cream made from heavy cream ( I whipped teh cream using heavy cream myself) , top it up with some strawberries and chopped/pwderd almonds or any other dry nuts.. u can use ur imagination here...
Tips:
I baked the cake in corningware bowl and moved it to Pyrex but its always better to make TRESLECHES cake in a closed pan.. i mean the once u use to sere.. cuz the cake shd cover the whole bowl so that when u pour in the milks mixtures it is soaked properly on all the sides.
U can add some vanilla flavor to the topping if u want :)
Google for more deco ideas :) the basic cake recipe is the same..
I followed pretty much everything in the above recipe..
Just substituted Evaporated Milk for whipping cream
And Whole milk for 2% anthey
Inka I used cool whip instead of home made icing.
Chaala easy, less time consuming and taste super!!!
2. Contributor: Vijita
Tres leche my fav cake recipe... always a hit :)
unsalted butter - 1 stick
4 large eggs
1 cup sugar
1 tsp baking pwd
1 cup all purpose flour
1 can condensed milk
1 can evaporated milk
1 cup milk
topping
heavy whippin cream
sugar
Beat egg whites... till fluffy and u get soft peaks...add a tsp of vanilla extract. mix yolks one by one..to this and beat for abt a min
In another bowl.. beat butter till fluffy... and add sugar
Mix both the egg and butter sugar mix - mix to thoroughly combine....
Shift flour and baking pwd...
Mix flour to the above mix... till its thorughly mixed...
preheat oven to 350f...
grease and flour a baking tray...[ i used a pyrex glass oven safe one.. which can b used later...to putit in refrigerator]
bake it for abt 30- 35 minsor till u see the cake leavings sides of the tray[ toothpick method is best]
after its baked... cool it completely...
whisk together.. 1 can[14oz] sweetened condensed milk, 1 can[12 oz evaporated milk and 1 cup milk[i used 2% milk]
scrape the top layer of the cake... and pour this milk mixture on top of the cake... cover it and refrigerate[ min is 1 hr... comes out well if it stays 1 day]
for topping
abt 11/2 cup heavy whipping cream+ 1 tbsp sugar, whip till u get soft peaks...spread over the cake and decorate with strawberries dipped in sugar syrup or chocolate :)
3. Contributor: Haritha Ramakrishna
may be its too late aina just postinggg
http://chefinyou.com/2010/05/tres-leches-cake-recipe/
http://thepioneerwoman.com/cooking/2009/09/tres-leches-cake/
Spring Onion Recipes
Recipe 1: Contributor:Nischala
spring onions to veg manchurian lo veyyachu, chapathi or paratha pindi kalipetappudu vesi chapati cheyyachu... potato or any other curry lo veyyachu... but ade main ga veste curry chala konchem vastundi... nee daggara unna quantity batti edo okati cheseyi....
Recipe 2:
Contributor: Kavya
Try dis...Its one of my fav.. Check my blog
Recipe 3:
Contributor: kavitha
Ulli kadala tho manam scrambled egglo onion vesthaam kada. dhaaniki badhulu ullikaadalu vaadi cheskovachu
Recipe 3:
Contributor: kavitha
Ulli kadala tho manam scrambled egglo onion vesthaam kada. dhaaniki badhulu ullikaadalu vaadi cheskovachu
Vegetable Biryani
Contributor: Visalakshee
Basmati Rice : 1.5 cups
Cloves 6
Cinnamon 4 pieces
Sha jeera 1/4 tsp
ghee or oil 4 tbsp
Cardamons 6
Bay leaf 1
Turmeric powder 1/4 tsp
Mixed Veggies : 2 cups (diced and cooked)
Onions 2 cups sliced
Tomatoes 2 cups chopped
Kashmiri Chilly Powder 1 to 1.5 tsp
Ginger 3cm Garlic 6 flakes
Cashews 3 tbsps
Curd 1/2 cup
Green chillies 2
coriander eaves 4 tbsp
mint leaves 4 tbsp
salt
milk 1/3 cup
yellow food color or saffron
Wash the rice, soak in 2.5 cups of water for 15-20 mins. In a thick bottomed pan or kadai, heat 1 tbsp of ghee. Add shejeera, bayleaf and i/2 the cloves, cardamon and cinnamon. Add rice with water. Add salt to taste. cover and cook till the rice is 3/4 cooked. Meanwhile strain curds through a fine cloth. Chop green chillies, mint and corander leaves finely and add to the curds. Powder remaining cloves, cardamons and cinnamon and add to the curds. Mix with veggies. Gring ginger, garlic and cashews to a smooth paste. Heat remaining ghee or oil in a kadai. Fry half the onions till crisp and brown. Drain and keep aside. To the remaining ghee in the kadai, add the remaining onions, fry till light brown. Add the ground paste and fry well. Add tomatoes and fry till soft. Add the veggie mixture and salt. simmer for 2 mins. Layer rice, vegetables and onions in a baking dish sprinkling the rice with milk and saffron. Cover and bake in a hot oven for 1/2 hr. Mix lightly before serving.
Chaala peda list ga vuntaadi but easy ne...
I usually dont powder the remaining cloves cardomon etc..in stead i just use garam masala
I also add Shan bombaby Briyani Masala...manchi aroma vastundhi...
I also skip the strining yogurt part coz i usually buy store bought ones and those are really thick..
Ikkada onions crisp ga avadu...so just fry chesi tesesta....
Uma..ee recipe try chey choodu..it has never let me down
Basmati Rice : 1.5 cups
Cloves 6
Cinnamon 4 pieces
Sha jeera 1/4 tsp
ghee or oil 4 tbsp
Cardamons 6
Bay leaf 1
Turmeric powder 1/4 tsp
Mixed Veggies : 2 cups (diced and cooked)
Onions 2 cups sliced
Tomatoes 2 cups chopped
Kashmiri Chilly Powder 1 to 1.5 tsp
Ginger 3cm Garlic 6 flakes
Cashews 3 tbsps
Curd 1/2 cup
Green chillies 2
coriander eaves 4 tbsp
mint leaves 4 tbsp
salt
milk 1/3 cup
yellow food color or saffron
Wash the rice, soak in 2.5 cups of water for 15-20 mins. In a thick bottomed pan or kadai, heat 1 tbsp of ghee. Add shejeera, bayleaf and i/2 the cloves, cardamon and cinnamon. Add rice with water. Add salt to taste. cover and cook till the rice is 3/4 cooked. Meanwhile strain curds through a fine cloth. Chop green chillies, mint and corander leaves finely and add to the curds. Powder remaining cloves, cardamons and cinnamon and add to the curds. Mix with veggies. Gring ginger, garlic and cashews to a smooth paste. Heat remaining ghee or oil in a kadai. Fry half the onions till crisp and brown. Drain and keep aside. To the remaining ghee in the kadai, add the remaining onions, fry till light brown. Add the ground paste and fry well. Add tomatoes and fry till soft. Add the veggie mixture and salt. simmer for 2 mins. Layer rice, vegetables and onions in a baking dish sprinkling the rice with milk and saffron. Cover and bake in a hot oven for 1/2 hr. Mix lightly before serving.
Chaala peda list ga vuntaadi but easy ne...
I usually dont powder the remaining cloves cardomon etc..in stead i just use garam masala
I also add Shan bombaby Briyani Masala...manchi aroma vastundhi...
I also skip the strining yogurt part coz i usually buy store bought ones and those are really thick..
Ikkada onions crisp ga avadu...so just fry chesi tesesta....
Uma..ee recipe try chey choodu..it has never let me down
Moong Dal Sheekh Kebab
Contributor: Swetha
1 cup yellow moong dal
1 cup peeled and grated potato
3 tbsp grated onions
2 tsp chilli powder
1/4 tsp garam masala
1/4 tsp haldi
1 tsp ginger garlic paste
2 tsp chaat masala
2 tbsp chopped corriander
salt
ghee for brushing
Method:
-clean, wash and boil the moong dal in 1 cup of water till the dal is soft and cooked and all the water has evaporated.
-combine the coooked dal with all the remaining ingrediants and mix well
-divide the mixture into 4 equal portions and using a thich metal skewer press each portion of the dal mixture on it with your fingers to make 100 mm long kebab
- brush each kebab with a little ghee and cook over the barbeque tull they are evenly browned on all sides (approx 3-4 mins)
- Cut each kebab into 2 pieces and serve hot.
1 cup yellow moong dal
1 cup peeled and grated potato
3 tbsp grated onions
2 tsp chilli powder
1/4 tsp garam masala
1/4 tsp haldi
1 tsp ginger garlic paste
2 tsp chaat masala
2 tbsp chopped corriander
salt
ghee for brushing
Method:
-clean, wash and boil the moong dal in 1 cup of water till the dal is soft and cooked and all the water has evaporated.
-combine the coooked dal with all the remaining ingrediants and mix well
-divide the mixture into 4 equal portions and using a thich metal skewer press each portion of the dal mixture on it with your fingers to make 100 mm long kebab
- brush each kebab with a little ghee and cook over the barbeque tull they are evenly browned on all sides (approx 3-4 mins)
- Cut each kebab into 2 pieces and serve hot.
Paneer Tikka
Contributor: Swetha
for paneer tikka:
pahadi Paneer tikka:
2 cups paneer cut into 25mm cubes
1 cup onion cut into 25mm cubes
1 cup capsicum...cut as above
1 cup tomato...cut as above
salt
To be ground to paste:
1 cup chopped mint
1/2 cupchopped coriander
1tsp cumin seeds
1tbsp chopped green chillies
1tsp lemon juice
1tbsp fresh cream
2 tbsp fresh curds
salt to taste
Method:
1. threat one piece of each paneer, onion, capsicum, and tomato onto a toothpick. repeat with the remaining ingrediants to make more tikkas
2. apply green marinade on the tikkas and keep aside for 15-20 mins
3. cook on grill until golden brown
for paneer tikka:
pahadi Paneer tikka:
2 cups paneer cut into 25mm cubes
1 cup onion cut into 25mm cubes
1 cup capsicum...cut as above
1 cup tomato...cut as above
salt
To be ground to paste:
1 cup chopped mint
1/2 cupchopped coriander
1tsp cumin seeds
1tbsp chopped green chillies
1tsp lemon juice
1tbsp fresh cream
2 tbsp fresh curds
salt to taste
Method:
1. threat one piece of each paneer, onion, capsicum, and tomato onto a toothpick. repeat with the remaining ingrediants to make more tikkas
2. apply green marinade on the tikkas and keep aside for 15-20 mins
3. cook on grill until golden brown
Carrot Halwa
Contributor: Bindu
Carrot halwa nenu aithe ila chesthanu
grated carrot - 1cup
sugar - 1cup( you can adjust to your taste)
elachi powder
Ghee - 2tbsp
Milk - 1/4 to 1/2 cup(andaza ga posthanu)
Garnisinn ki - raisins, kaju(fry them in ghee)
can add grated badam if u like
Procedure:
Take a pan, Add grated carrot, sugar(put in a medium flame). Mix well and cover with a plate, allow it to cook............after few minutes stir well, add little ghee(it helps from not getting burnt and not stick to pan) and Milk( i like adding milk at this point, some people add first itself, its upto you).....................................and now dont cover with lid, allow it to cook and stir as needed, once you feel the water is evaporated and its becoming dry, you can swtich off stove and garnish...................
You can add Khoya too, i didnt try any time, so didnt mention about it.
Carrot halwa nenu aithe ila chesthanu
grated carrot - 1cup
sugar - 1cup( you can adjust to your taste)
elachi powder
Ghee - 2tbsp
Milk - 1/4 to 1/2 cup(andaza ga posthanu)
Garnisinn ki - raisins, kaju(fry them in ghee)
can add grated badam if u like
Procedure:
Take a pan, Add grated carrot, sugar(put in a medium flame). Mix well and cover with a plate, allow it to cook............after few minutes stir well, add little ghee(it helps from not getting burnt and not stick to pan) and Milk( i like adding milk at this point, some people add first itself, its upto you).....................................and now dont cover with lid, allow it to cook and stir as needed, once you feel the water is evaporated and its becoming dry, you can swtich off stove and garnish...................
You can add Khoya too, i didnt try any time, so didnt mention about it.
Gongura Pachadi
Contributor: Pallavi
Gongura...2 varieties dorukuthundi..red and white stems..
nenu rendu half half vesthaa..leka poyainaa parvaa ledu.,1 variety tho cheyya vacchu..
Gongura leaves
Red chillies
Methi seeds
Aavaalu
Garlic pods
Oil
Gongura leave valichi kadigi arabettali...oka 2 hrs.
take oil in a big pan..add the Gongura leaves....and magga nivvandi..
leaves maggi..deggeraki vasthayi..color kooda dark gaa avuthaayi..water antha igiri povaali..mudda la avuthundi..
another kadai lo oka 1 table spoon oil vesi..peeled garlic ni light golden brown color vacchey varaku fry chesi theesi pettu kovali..
adey oil lo..add methi seeds..aavalu and red chillies..and fry till u get nice aroma..about a1-2 min..dont burn them..
Mixie lo..ee red chillies, menthulu, aavalu mix vesi grind chesi..aa powder mixei loney vundagaa..add gongura mudda...half quantity of fried garlic and run once or twice ..maree paste avva koodadu..add salt..
bowl loki theese..migilina fried garlic kooda add cheyyali..add lil heated oil if u feel oil is less...
Gongura pacchadi ready..
kavalnatey..last lo koncham..pacchi oinion pieces ad chesukovacchu..b4 we eat...
Gongura...2 varieties dorukuthundi..red and white stems..
nenu rendu half half vesthaa..leka poyainaa parvaa ledu.,1 variety tho cheyya vacchu..
Gongura leaves
Red chillies
Methi seeds
Aavaalu
Garlic pods
Oil
Gongura leave valichi kadigi arabettali...oka 2 hrs.
take oil in a big pan..add the Gongura leaves....and magga nivvandi..
leaves maggi..deggeraki vasthayi..color kooda dark gaa avuthaayi..water antha igiri povaali..mudda la avuthundi..
another kadai lo oka 1 table spoon oil vesi..peeled garlic ni light golden brown color vacchey varaku fry chesi theesi pettu kovali..
adey oil lo..add methi seeds..aavalu and red chillies..and fry till u get nice aroma..about a1-2 min..dont burn them..
Mixie lo..ee red chillies, menthulu, aavalu mix vesi grind chesi..aa powder mixei loney vundagaa..add gongura mudda...half quantity of fried garlic and run once or twice ..maree paste avva koodadu..add salt..
bowl loki theese..migilina fried garlic kooda add cheyyali..add lil heated oil if u feel oil is less...
Gongura pacchadi ready..
kavalnatey..last lo koncham..pacchi oinion pieces ad chesukovacchu..b4 we eat...
Egg Curry
Contributor: Nischala
boiled eggs - 4
onions -3or 4 cut or sliced
tomaotes -2 cut into very small pieces..
jeera, dhaniya pwd
salt ,turmeric and chilli pwd
take a thick bottomed pan and put some oil, add ginger garlic paste, and then add onions and saute, cover the pan, after onions are soft, add tomatoes and cover the pan... simmer until done, and then add all powders, and add some water and let it simmer...
take a diff pan and fry the boiled eggs, peirce with a fork and add to the gravy ... cover once again, simmer until oil comes up...
garam masala powder rayatam marchipoya ..
one tsp adi kuda veyyandi..
boiled eggs - 4
onions -3or 4 cut or sliced
tomaotes -2 cut into very small pieces..
jeera, dhaniya pwd
salt ,turmeric and chilli pwd
take a thick bottomed pan and put some oil, add ginger garlic paste, and then add onions and saute, cover the pan, after onions are soft, add tomatoes and cover the pan... simmer until done, and then add all powders, and add some water and let it simmer...
take a diff pan and fry the boiled eggs, peirce with a fork and add to the gravy ... cover once again, simmer until oil comes up...
garam masala powder rayatam marchipoya ..
one tsp adi kuda veyyandi..
Samosa
Contributor: Niru..
alu
peas
onions
dhaniya powder
green chillies
maida lo konchem salt, oil, water vesibaga tadapali...chapti dough chesinattu...maida dough pakkana pettukovali...crispy ga ravali ani kondaru soda vestaru...nenu soda health ki manchidi kadu ani veyanu...
first alu ni boil cheyali..nenu cooker lo pettesta 3 whistles vachevaraku... boil ayyaka vatini peel chesi konchem muddaga chesukovali...
then oka pan lo oil theesukoni adi vedi ayyaka avalu, jeera, onions, green peas, green chillies vesi fry cheyali...and then add alu...oka 5 min. ayyaka salt, dhaniya powder veyali.... ee curry pakkana pettukovali...
maida dough ni balls ga cheyali....chapati pin to chapati la chesi one chapati ni 2 parts ga divide cheyali...
oka half piece theesukoni cone la cheyali(potlam kattinattu)...cone la chesina tarvata aa cone ee alu stuff pettesi , close cheyali...ends lo konchem vattali....
anthe samosa ready..... shape matram bayata vachina shape la radu.... but chudadaniki samosa la vuntayi....
tips:
oka vela alu curry ekkuva migili miku samosa chese opika lekapothe... u can do alu paratha , veg cutlets.....
alu
peas
onions
dhaniya powder
green chillies
maida lo konchem salt, oil, water vesibaga tadapali...chapti dough chesinattu...maida dough pakkana pettukovali...crispy ga ravali ani kondaru soda vestaru...nenu soda health ki manchidi kadu ani veyanu...
first alu ni boil cheyali..nenu cooker lo pettesta 3 whistles vachevaraku... boil ayyaka vatini peel chesi konchem muddaga chesukovali...
then oka pan lo oil theesukoni adi vedi ayyaka avalu, jeera, onions, green peas, green chillies vesi fry cheyali...and then add alu...oka 5 min. ayyaka salt, dhaniya powder veyali.... ee curry pakkana pettukovali...
maida dough ni balls ga cheyali....chapati pin to chapati la chesi one chapati ni 2 parts ga divide cheyali...
oka half piece theesukoni cone la cheyali(potlam kattinattu)...cone la chesina tarvata aa cone ee alu stuff pettesi , close cheyali...ends lo konchem vattali....
anthe samosa ready..... shape matram bayata vachina shape la radu.... but chudadaniki samosa la vuntayi....
tips:
oka vela alu curry ekkuva migili miku samosa chese opika lekapothe... u can do alu paratha , veg cutlets.....
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