Soft Red Velvet Cake

Red velvet cake #with no artificial color.




Ingredients

All purpose flour - 1.5 cup
Powdered Sugar - 1.5 cup
Egg - 3
Beet root - 2 nos.(Medium sized)
Vanilla extract - 2 teaspoon
Baking powder - 1 teaspoon
Butter - 50 grams
Cocoa powder - 1 teaspoon
Butter milk - 1/2 cup

For glazing
Carnation / Milk maid - required quantity
Nuts and almonds - required quantity for decoration
Strawberry syrup - required quantity

1. Take 1 cup of sugar and powder to make 1.5 cups. Cup size has been shown in our cake recipes,depicted again for easy reference

2. Beat the eggs + butter very well and slowly add the powdered sugar into it and blend them finely
Blending needs 15 minutes on hand blender

3. Add vanilla extract, cocoa powder and add them to the egg and sugar mixture.

4.Meantime, peel the beetroots and cut them to fine pieces and blend in mixer

5. Boil the beet root mixture thoroughly - note: in this method, beetroot taste will not be present in the cake at all.This is just to add the red colour

6.Once boiled, filter and get dark red colour liquid - 100 ml approx.

7. Mix all purpose flour , baking powder , butter milk and mix very well.

8. we have 3 portions now, egg mixture, all purpose flour mixture , beetroot juice - mix together and start folding. Folding as explained in previous recipes ,we need to just turn up and down not blending, gentle folding

9. Spread butter in baking tray, place the mixture - swift the tray to spread evenly

10. Pre-heat the oven in 180 degree and bake the cake for 20 minutes

11. Once a tooth pick is able to come out clean from the center of the cake , our cake is ready



12. You could remove the top layer by knife and glaze with milkmaid / carnation and decorate with nuts as you like . The cake will be smoother than any other normal cake due to ingredients added which gives us the velvet finish :) Enjoy the cake!

Grilled Pine Apple and Cinnamon

Grilled Pine apple is one of the favorite vegetarian starter in any barbecue restaurants.
Follow this simple procedure to make this delicious dish at home

Ingredients

Pine apple - 1 medium sized
Cinnamon - 6,7 pieces (powdered finely)
Lemon extract
Jaggery - 150 gram

Method

1. Slice the pineapple into round shapes by trimming top, bottom and the skin. Pieces should be 4-5 inch

2. Powder Jaggery very finely , mix cinnamon powder and make it to boil lightly.
Tip: Mixture should not be thick as it will start sticking while we grill..

3. Coat the pineapple with this mixture and keep aside for 15 minutes

4. Extract lemon juice from a lemon and keep aside.


5. After 15 minutes, just brush the pineapple with coats of the mixture again and start grilling

6.  (option 1) If you plan to grill in oven, you can use rotisserie or keep in the lower rack tawa and start grilling in the grill mode for 20 minutes.

7. (Option 2) If not oven, heat tawa and grill the pieces on the stove in medium flame.

8. In between the grilling time, apply the Jaggery,cinnamon mixture and apply lemon juice extract

9. Yummy grilled pineapple is now ready, serve hot

Watermelon Margarita

Summer is around and this is my first post on mock tails. This post is special as i am writing after 2 years, yes..,  long gap.. Thanks to the fans for following the blog and liking the face book page.
With a greater hope to continue blogging frequently.. here is the recipe of water melon, lemon mock tail, #Watermelon, lemon mock tail

Ingredients - Makes 4 glasses

Water melon - 300 g
Lemon - 1 no
Lime soda - 1 cup (medium cup)
Ice cubes - 10-15 cubes
Sugar - based on need

Method

1. Cut water melon into pieces - I prefer not removing the seeds

2. Extract lemon juice and keep aside

3. In a juicer , blend the water melon and lime juice together - while blending make sure that it is still pulpy


4. Remove and mix with lemon soda and add sugar as per taste

5. Crush ice pieces and add to the mixer.

6. Serve Chilled.

Ada pradhaman and Palada Pradhaman

#Ada Pradhaman  and #Palada Pradhaman

Ada Pradhaman

These two yummy kerala dish are made of Ada (Rice flakes) - The difference between the two is Ada pradhaman is made with coconut milk with jaggery whereas Palada pradhaman is made of milk and sugar.

Both are rich in taste and delicious.



Ingredients

Rice flakes/ Rice Ada - 75 g
Jaggery - 200g
Coconut milk - 1 full coconut milk (separate thick and medium milk)
Coconut pieces - 15 - 20 pieces
Ghee , cardamom powder, cashew nuts, raisins - as required

Method

The rice flakes used in this recipe can be found in kerala stores
I used double horse rice flakes.
This is how it looks

1. Fry the rice flakes in little ghee. This is done to avoid sticking.

2. Extract coconut milk from a whole coconut , separate the first 2 fresh thick coconut milk.

3. In a pan, pour the rest of the medium coconut milk and boil the ada

4. Meantime grate the jaggery and add to the boiled ada.

5. Once the ada is boiled and absorbed the coconut milk , add the thick coconut milk

6. Mix well and let the mixture boil in lower flame for 2-3 minutes.

7. Fry coconut pieces, nuts ,raisins in ghee and keep aside.

8. Remove from the flame, add fried nuts, raisins and cardomom powder.

Palada Pradhaman

Ingredients

Rice flakes - 75 g
Sugar - 2 medium sized cup
Milk - 250 ml
Grated coconut - some
Ghee , cardamom powder, cashew nuts, raisins - as required

1. Fry the rice flakes in little ghee. This is done to avoid sticking.

2. For 1 cup of rice flakes, add 1 cup of water and boil. Add the rice flakes once the water gets boiled

3. Meanwhile boil 250 ml of milk and grate some coconut.

4. Once the ada is boiled in water , add the milk into it.

5. Lower the flame and add 2 cups of sugar to it.

6. Let the gheer boil for 3 minutes and add grated coconut.

7. Remove from the flame, add fried nuts, raisins and cardomom powder.

Grated Mango Rice

A simple and quick lunch box option.

Ingredients

Raw Mango - 1
Green chilly - 1
Red chilly - 2
channa dhal & urud dhal&Cashew nuts  - as required
Curry leaves - some
Turmeric powder - a pinch
Hing - a pinch
Methi powder - 1/4 teaspoon
Salt - as required

Oil - 4 tablespoon


1. Grate the mango using a grater and allow it to dry for sometime

2. Prepare the things required to frying.

3. Pour oil in a wide bottomed kadai and add mustard seeds, once mustard splutters add the green chilly,red chilly, channa dhal,urud dhal, cashew nuts - fry them until golden brown

4. Add pinch of turmeric powder and add the grated mango.
 (chilly powder can be added to have more spicy)

5. Lower the flame and fry thoroughly .Add salt as required.

6. When oil oozes out, add astofodia/hing and methi powder, remove from flame and allow to cool.

7 Meanwhile cook rice and allow it to cool in a wide bottomed vessel.

8. Add the mango fry into rice and mix well.