Wednesday, November 26, 2014

Eggless Orange Mawa Cake

Orange Mawa Cake is a rich, eggless dessert, very rich in orange flavor and Mawa lends a rich and a caramelized milky taste. I love the combo of orange and Mawa .It is absolutely delicious. . I love baking with fresh fruits, like their fresh flavours. 
Already posted few cakes & muffins with fruits . I used two whole oranges which give it a fiercely fruity flavor and deep orange color . Tutti-frutti and cashew made for a great mouth-feel and a true tasting pleasure. It’s a feast for the eyes as well as the tongue and fulfilling at the same time.This cake came out that is very soft, moist and delicious and Perfect tea time snack!

Ingredients -
All purpose flour/Maida - 1 1/4 cup
Baking powder -1 tsp
Baking soda -1/2 tsp
Butter (unsalted) -  1/4 cup
Condensed milk - 1/2 cup
Orange juice - 1/2 cup (I used fresh orange juice)
 Orange essence - 1 tsp
Orange zest - 1 tsp
Khoya/ Mawa-100 gm
 Milk -2 tbsp
Chopped Cashew (for top)-15 to 20
Method -
1.Preheat the oven at 180 degree C for 15 minutes.
2.Sieve maida, baking powder, baking soda together twice.Grease the baking pan with little butter and dust flour
3.In a bowl, combine condensed milk, butter and beat until well mixed. Now add crumbled mawa with the creamed butter-sugar mixture. mix the mawa very well.
4.Add half of the maida and fold gently using a wooden spatula. Add half of the orange juice and mix gently.
5Add the remaining maida, orange juice, orange zest, and orange essence fold gently until everything is well mixed. If the batter is thick add milk and mix well.
6 Pour the mixture in a greased tin & decorate pieces of cashew and tutti-frutti on top. Bake for 20 mins. Remove from pan & allow to cool completely. This cake tastes delicious without any frosting

Friday, November 7, 2014

Fresh Fruit Gateau

Fruit Cake is one of the most popular desserts which have tantalized the taste palates. Fresh Fruit gateau made with light fluffy vanila sponge cake soaked in orange syrup, filled with fresh seasonal fruits and topped with whipped cream Fruit& Garnished with delicious chocolate curls.I made this cake for my Hubby's Birthday-who is very fond of dessert sand cakes. The lip-smacking bite of this cake turned out extremely soft, light and fluffy. It is a refreshing and absolutely delectable cake.

Vanila  Sponge Cake: Here
For Whipped Cream Frosting:
Heavy whipping cream - 2 cup
Vanilla Essence - 1/2 teaspoon
Icing Sugar - 1/2 cup
Soaking syrup
Sugar-2 tbsp
Orange Juice- 1/4 cup
For the filling:
1 cup sliced mixed fruits( Fruit of your choice)
For the garnish
a few fruit slices
Dark Chocolate Curls
For the Whipped Cream
  Combine the cream, sugar and vanilla essence in a clean and dry bowl and whisk till soft peaks form.   Keep refrigerated till required.
Chocolate curls:
1.Use a block or large piece of chocolatebar.
2. Make sure the chocolate is slightly warmer than room temperature.
If making curls from a solid 2-inch chunk of chocolate, place it on a microwaveable plate and microwave it on low power for 5-second intervals until it is barely warm.
3. Use a vegetable peeler to make chocolate curls. Just run it over the edge of your chocolate. . For narrower curls, use the side of the bar.
4.Lift any curls with a wooden skewer to avoid making fingerprints in the chocolate. Use immediately or place a single layer on paper towels in a storage container. Cover and store at room temperature orRefrigerate the curls until ready to use.
1.Once the cake is ready allow it to cool for some time.
2.Then Slice the cake horizontally into 2 equal layers and divide the cream into 2 equal portions.
 3.Sprinkle the bottom layer of the sponge cake with ½ the soaking syrup.
4.Spread one portion of the whipped cream on the soaked layer of sponge.
5.Top with half the fruits and place another layer of sponge on it
6.  Sprinkle some more soaking syrup and then spread another portion of the whipped cream over this layer.
7.  Garnish with the fruits and chocolate curls and refrigerate for2 hrs. Fresh fruit cake is ready to serve. Serve chilled.

Friday, October 31, 2014

South Indian Mixture-Diwali Snack

Mixture is a salty, spicy favorite snack for everyone In home we make Mixture at home with all the usual ingredients and a couple of our own additions. . . The main components are the Boondi and Omapodi. The other components like Aval, Peanuts, Pottu Kadalai, Curry Leaves along with red chilly powder, salt and asafoetida etc are added for enhanced taste.

Besan  - 4 cups
Rice flour – 2 cups
Maida – 1 cup
Cashew nuts – 100 gms
Groundnuts – 150 gms
Fried gram – 100 gms ( pottu kadalai)
Aval – 100 gms
Butter – 6 tsp
Fresh curry leaves –  hand full ( washed and dried)
Chilly powder – 1tsp or as per  taste
Salt- 1 ½ tsp  or as per taste
Asafoetida – 1 Tsp
Oil – for deep frying
Besan – 2 cups
Rice flour – ½ cup
Salt – 1/4  tsp
Butter or ghee – 2 Tsp
Oil – for deep frying
Mix besan , rice flour,  salt with  water and make it into a thick paste like  batter but a soft one.
Heat the oil in the kadai. Take the  sev press and fill it till 3/4th.Meanwhile heat oil - To check if the oil is hot, pinch a small piece of dough and drop it in oil if it immediately comes to top then the oil is ready.
Now start pressing it into the hot oil by making circles. Fry it untill it is golden yellow and crispy. Crispy Omapodi  is ready

Besan ( Gram flour) – 2 cup
Rice flour –  1/2cup
Salt – 1/4 tsp
Baking powder – 1 pinch (optional)
Butter – 2 tsp
Mix besan , rice flour,  a pinch of baking powder & and 1/4 tsp  salt in water and make it into a thick but pouring  batter  .
Pass them into a special boondhi ladle .Rub the batter evenly and quickly through the holes with a spoon.
It will fall in fine round beads.  Now and then move them gently with a perforated spoon.  Deep fry till it is golden yellow in color.   Remove it form the oil with the help of a perforated spatula.  Allow the excess oil to get drained on a kitchen tissue paper. Repeat the process till all the batter is over.
Now set aside boondhi and omapodi .
Sweet diamond Thukada Preparation:
Maida – 1 cup
Butter – 1 tsp
Salt – 1 pinch
Sugar 2 tsp (powdered)
Water – to need the dough

Mix  all purpose flour with salt , sugar, butter and water and make it into a dough softer in consistency than roti dough.
Roll it in to a chapathi ( little thick), cut it into small diamond pieces and deep fry it immediately. If the dough stays for long thukada will become hard. Sweet thukadas are ready. Set aside and allow it to cool.
For Mixture:
In a dry pan just fry the fried gram for about 5 minutes without applying oil.
Again deep fry groundnuts, cashew nuts, aval and curry leaves one by one.  Allow the oil to drain well in a kitchen tissue before mixing it along with boondhi and omapodi.
Now mix the chilly powder along with salt and asafoetida.
Now in a big pan first put the bondhi,  then crushed omapodi,  the fried nuts and aval- curry leaves fry and on the top put the chilly-salt powder mixture and throughly mix everything from top to bottom so that the chilly- salt powder spreads evenly.
Spicy south Indian mixture is ready to taste.