August 20, 2012

Princess Barbie Doll Cake

Yellow Cake mix - 2 Pack  
                                          {Basic 8" Vanilla sponge cake - 2 ( I made one and cut into two)
                                            Basic 6" Vanilla sponge cake - 1 
                                            Basic 4" Vanilla sponge cake -1}Here is the recipe for Basic vanilla cake
Vanilla frosting- 3
Red food color- a pinch 
Barbie doll (11 1/2 inches tall)-1
Star-shaped candy decors 
1. Using the Yellow cake mix ,make two 8" vanilla sponge cake and one 6" vanilla sponge cake and one 4" vanilla sponge cake. Here is the recipe for Basic vanilla cake.
2.Cool the cake completely, about 1 hour. Chill cake in freezer 45 minutes before cutting to reduce crumbs, if desired.  Cut 2-inch-diameter hole in center of all 4 cake layers. 

4 . Spoon frosting into large bowl. Stir in enough food color until desired pink color. Place one 8-inch cake on serving plate; spread 1/3 cup frosting over top. Top with second 8-inch cake; spread with 1/3 cup frosting. Repeat with third layer; top with larger bowl cake layer, cut side up. Spread with a small amount of frosting. Top with rounded bowl cake layer, cut side down. Trim side of cake if necessary to make a tapered "skirt." 

5. Spread thin layer of frosting over side and top of layered cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting. 
6. Wrap hair and lower half of doll with plastic wrap. Insert doll into center of cake. 

7. Fit #24 star tip into decorating bag. Spoon 1/4 cup pink frosting into decorating bag; set aside. Starting at waist of doll, frost cake with downward strokes to make ruffled skirt. Use star tip to cover bodice of doll and add decoration to skirt if desired. Gently press star decors into frosting to decorate neckline and skirt. Unwrap hair if necessary. Store cake loosely covered.

Basic Eggless Vanilla Sponge Cake

Cake Mix  - 1 pack (460g)
Milk - 1/2 cup 
Yogurt-3/4 cup 
Vegetable Oil-2/3 cup 
Vanilla Extract - 1 teaspoon
1.Preheat oven to 350F/180C for metal pans and 325F for dark non-stick pans. Line an 8-inch cake pan and a muffin tin with parchment paper and paper liners. 
2.In a large bowl blend cake mix, yogurt, milk and oil at low speed until moistened. 
3.Beat at medium-high speed for 2 minutes. Scrape bottom and sides of bowl. Continue beating at medium-high speed for 2 minutes. Pour batter into the prepared pans. 
4.Bake according to the instructions give in the pack. Mine was done in 25 minutes. The cupcakes even sooner. Cake is done when toothpick inserted in centre comes out clean. 
5.Cool in pans on rack for 10 minutes. Remove from pans and cool completely before frosting.

August 13, 2012

Lemon Sevai /Lemon Idiyappam -South Indian Recipe

Idiyappam prepared from 1/2 cup of rice flour
( take out the strings and loosen it)
Juice of 1 lemon
Salt to taste 
Oil - 2 tsp
Mustard seeds - 1 tspn
Dried Red Chilli - 1 (broken into two)
Green Chilli - 1 (chopped)
Hing/asafoetida - a pinch
Bengal gram/channa dal - 1 tsp

Onion(small size) - 1/2  (chopped)
Cashew nuts or Roasted peanuts - 2 tblsp (optional)
Turmeric powder - 1/4 tspn
Curry leaves - a spring
1.In a broad vessel, add lemon juice and salt. Keep it aside.
2.Heat oil in a pan, add mustard seeds, when they splutter, add hing, red chilli, bengal gram, cashew nuts, turmeric powder,curry leaves and green chilli.Saute for a few seconds till dal turns golden brown.
3.Add onion and saute it.
4.Add the seasoning to the lemon juice mix.
5.Add plain idiyappam to the above and mix well. Adjust salt and lemon juice according to your taste.

August 2, 2012

Green Peas Curry with coconut milk -Kerala Recipe

whole Green Peas -1 cup
Onions(chopped) - 1
A Few curry leaves
Mustard seeds- 1 tspn
Dried Red chillies- 2 nos(broken into two)
Ginger -2' inch piece (finely chopped)
Garlic -   4-5 cloves ( crushed)
Turmeric powder -½ tspn
Chilli powder - 1tspn
Coriander powder - 1tspn
Garam Masala powder - 1 tspn (optional) 
Coconut milk - 1 cup
A few Coriander leaves
Extra Virgin Olive Oil- 2 tblspn
Water as required
Salt to taste
1.Soak the whole green peas over night.Cook the green peas in a pressure cooker with salt.keep it aside.
2.Heat oil in a pan.
3.Add mustard seeds and let it crackle.
4.Add the chopped ginger ,crushed garlic,dried red chillies ,curry leaves and stir it.
5.Add chopped onions. Sauté till the onions turn golden brown.Then add chopped tomatoes.
6.Add turmeric powder,chilli powder,coriander powder and garam masala powder (optional) and saute it.
7.Add the cooked green peas and coconut milk.And mix well.Add a little water if necessary .
8.Once it starts boiling, keep the lid closed and let cook for 15-20 minutes.
Garnish with coriander leaves.
Serve with Chappathi ,rotis or rice.

August 1, 2012

Idiyappam Paneer Biriyani - Kerala Recipe

Paneer - 50g
Idiyappam - 6 (big size) { take out the strings and loosen it}
Ghee - 5 tblspn
Onion  (big size)- 1 (chopped)
Green chilli - 4 (chopped)
Garlic minced - 2 tspn
Ginger minced -2tspn
Tomato (big size) - 1 (chopped)
Chilli powder - 1 tspn
Coriander powder - 2 tspn
Garam masala - 1 tspn (optional)
Salt to taste
Mint and Cilantro for garnishing
Lemon juice as required
1.Heat 2 tblpn ghee in a pan and fry the idiyappam for 2-3 mins and keep aside.
2.Add the rest of the ghee in the same pan and saute the onion.
3.Add ginger,garlic and green chilli. Fry for a while.
4.Add tomato,chilli powder and coriander powder.Saute it.
5.Add paneer ,mint,coriander leaves and garam masala (optional). Mix well.
6.Add the idiyappam and combine well .Add lemon juice if you like it.
Serve hot with Coconut Chutney or Raita.