Friday, May 6, 2011

Spongy Vanila Cake

I love tea cakes and spongy cakes in bakery. Cant forget its taste and my father used to buy it often for me and my brother. When I saw Srivalli  posting sponge cake , I was very much interested in making it. Immediately I bookmarked the recipe and started collecting the necessary ingredients. Then yesterday I got time to make it.  With in a hour I prepared this cake.  I was very happy that it turned out really well and cake was really spongy and tasty.

                        I followed each and every step  which was given in vallis recipe and it turned out perfect . Im happy to post it in my blog too…Thanks valli for this wonderful recipe , I leanrt a lot in mixing and baking also .My family enjoyed the cake and loved it very much.

All purpose flour  2cup
Icing sugar 2cup
Baking  powder   2tsp
Salt to taste
Butter  1 ½  cup
Egg white  4no
Vanilla essence  1 tsp
Sieve the flour  along with baking powder, salt in a bowl and keep aside.  Separate the egg whites and Beat well till it is foamy. Get the butter to room temperature and beat well using a spatula until it turns really soft. After the butter become soft , add the icing sugar and continue beating it , till you see the butter turning soft.  When u see the butter turning soft,  add half of the egg whites. Mix everything well slowly. Now take a cake making tin, Grease it with butter and dust it with flour.

Now, add the flour and gently fold it in one direction.  Add the rest of the egg white mixture. At last add the remaining flour. Slowly fold everything together.
Pre-heat the oven at 190 degree C.  Pour the batter into greased cake tin. Bake for about 30 – 35 min minutes till cake is done.  We can use a knife to check whether the cake is done by inserting it in the center, the knife should come out clean. Invert the pan and cool it for some time .
Remove the cake from the pan once it is cooled Slice it into small pieces. Serve it with tea.

Thursday, May 5, 2011

Milagu Jeeraga Rasam / Pepper and jeera rasam

Rasam is a pleasant dish for all of us. Every one knows many kind of rasam like tomato, mysore and goddu rasams. My mom used to prepare pepper and jeera rasam which is hot and very tasty. She makes different kind of rasam and this is a authentic one too, I learnt it from her and this is my favorite rasam too. Last week end I had a plan of preparing thuvayal, and kootu… then I had a taught of preparing this rasam which was a best combination for both of it.Here due to climatic change, little cold, cough and fever for all.. it is a best rasam for cold also...  Here is a refreshing rasam for all, try out something new.

To make powder
Pepper  1 tsp
Toor dhal 2tsp
Jeera seeds 1 tsp
Red chilli (whole) 5 no
Asafoedita 1 tsp
For Seasoning
Mustard seeds 1 tsp
curry leaves few
coriander leaves few
ghee and oil for seasoning
Tamarind lemon sized
salt to taste
Soak tamarind in water and extract juice from it. Add asafetida and curry leaves  in tamarind juice and boil till the raw smell goes.
Dry roast pepper, jeera , toor dhal, red chili and little asafetida  in a pan without oil . Grind it to a fine powder.
When the tamarind extract boils well then add the powder to it. And add 1 cup of water then boil in sim for 5min. Then heat oil/ghee  in a pan. Splutter mustard seeds ,curry leaves and coriander leaves and add it to the rasam.
Serve hot with steamed rice and paruppu thuvayal, paruppu kootu . it is an awesome rasam and who ever likes hot rasam will surely like this.
We can add garlic. dry roast garlic in a pan with 1tsp of oil and add it to the pepper powder before grinding.

Sunday, May 1, 2011

Masala Butter Milk /Masala More

Today May Day, workers special day and hope there is a cricket match in Chennai. For this hot humid day and for people who works outside in the sun loves chilled buttermilk. Either the salty version or the sweeter version (Lassi). It's lower in fat and in calories than regular milk and tastes delicious.  I prepared Buttermilk with a different version where I used pepper, jeera and fenugreek. It was tastier and very nice for the weather here.
                         We used to drink as it is or add it with the rice and enjoy it with dried chilli. I know everyone loves that wonderful combination. In this hot season, everyone at home prepares dried chilli and enjoys it with any type of rice dishes.   Here a wonderful chilled buttermilk, enjoy it.
Curd – 3cup
Pepper – 1tsp
Jeera - 1 tsp
Fenugreek powder – ¼ tsp
Green chili – 1no
Curry leaves – few
Coriander leaves – few
Salt to taste
Mix all the ingredients except curd in a blender, Make it in to fine pieces (do not add water). Then add curd  whip it once in high speed and  add 1 – 2 cup of water and whip it well.  
Check for salt change it in to the container and keep it in the refrigerator. Serve it chill. With rice or drink as it is.
I am Sending this recipe to the event  Fun in Sun by Radhika of tickling Palate

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