Non Veg Pizza

 

 Ingredients

Onion 1

Tomato 1

Capsicum 1

Meet 100gm

Preparation

For the topping, fry the onion in oil till golden brown.

Add tomato and capsicum pieces to it. 

Add little pepper powder and required salt to the mix. 

Add cooked meat and mix well

Arrangement

Spread garlic mayonnaise and tomato sauce on top of the pizza base.

Arrange the toppings and add the grated cheese on top.

I added grated butter also on top (not required)

Preheat the oven to 180c and bake for 12 -14 minutes 

till the base is brown and cheese is melted.

 

NP: I used ready-made base

Butterscotch Cake

Ingredients

4 Eggs

1 cup sugar

1 cup flour

Pinch of salt

1/4 cup unsalted butter, melted and cooled

Preparation

Preheat the oven to 180C.

Grease and dust the cake bowl with flour.

In a large bowl, beat the eggs with the sugar over a bowl of simmering hot water for about 5 minutes till thick and mousse like.

Take off water and continue to beat till the mixture cools down, about 5-7 minutes.

Fold the flour through gently, in 3 goes, lightly till it’s mixed through well.

Be careful not to release the beaten in air.

Take a cup of this batter in another bowl, and mix the melted cooled butter through it. Now gently fold this back into the rest of the batter.

Turn the batter into the prepared baking bowl/tin, and bake for 30-35 minutes, till a tester comes out clean.

Sugar Syrup Preparation

1 cup of water

1 cup of sugar
  

Mix together sugar and water.

Stir until the sugar has dissolved completely.

Allow to simmer till it thickens slightly

Adjust sweetness according to your taste.

Butterscotch Preparation

150 grams granulated sugar
3 tsps of butter
5 tblsp of crushed cashew nuts
2 drops of vanilla/ butter scotch essence

A few drops of vegetable oil.

Spread the vegetable oil over a flat pan. (I used a steel flat top)

Stir together sugar and butter over a low heat in a thick bottomed pan till the sugar has melted. Let the mixture boil till it turns golden brown in color.
Take the pan off the heat, and mix in crushed cashew nuts and essence.

Pour it over the oiled pan and let it cool and harden completely.

Once it has hardened, break off pieces. Crush it using a mallet or a rolling pin.

Or grind once in mixer grinder.

Cream Filling & Topping:

200 ml Amul Fresh cream

1 tbsp vanilla/butterscotch essence

Sugar 1.5 tblsp

Whip together cream,sugar and essence till medium peaks form.

Brush each side of the cake and top with the sugar syrup

Cut the cake to 2 pieces and sandwich with the filling.

Apply the cream on top and sides of the cake with a spatula

Garnish the top of the cake with butterscotch and arrange it with cherries.

Mango Cream Cake

 

Ingredients

4 Eggs

1 cup sugar

1 cup of mango pulp

1 cup flour

Pinch of salt

1/4 cup unsalted butter, melted and cooled

Preparation

Prepare mango pulp by grinding in mixer without water.

I took the pulp from one medium sized mango.

Preheat the oven to 180C.

Grease and dust the cake bowl with flour.

In a large bowl, beat the eggs with the sugar over a bowl of simmering hot water 

for about 5 minutes till thick and mousse like.

Take off water and continue to beat till the mixture cools down, about 5-7 minutes.

Add 1/2 cup of mango pulp and beat in again for a minute.

Fold the flour through gently, in 3 goes, lightly till it’s mixed through well.

Be careful not to release the beaten in air.

Take a cup of this batter in another bowl, and mix the melted cooled butter through it. Now gently fold this back into the rest of the batter.

Turn the batter into the prepared baking bowl/tin, and bake for 30-35 minutes, till a tester comes out clean.

Filling:

1/2 cup of mango pulp with 2 tbsp sugar

400ml low fat cream

Method:

Whip together till medium peaks form.

Brush each side of the cake with the mango pulp

Cut the cake to 2 pieces and sandwich with the filling.

Reserve any remaining cream for garnishing the top.

Topping:

For topping I took the remaining filling cream and decorated with fresh mango pieces

Coffee Cream Cake

 Ingredients

4 Eggs

1 cup sugar

1 tbsp instant coffee powder

1 cup flour

Pinch of salt

1/4 cup unsalted butter, melted and cooled

Preparation

Preheat the oven to 180C.

Grease and dust the cake bowl with flour.

In a large bowl, beat the eggs with the sugar over a bowl of simmering hot water for about 5 minutes till thick and mousse like.

Take off water and continue to beat till the mixture cools down, about 5-7 minutes.

Add coffee powder and beat in again for a minute.

Fold the flour through gently, in 3 goes, lightly till it’s mixed through well.

Be careful not to release the beaten in air.

Take a cup of this batter in another bowl, and mix the melted cooled butter through it. Now gently fold this back into the rest of the batter.

Turn the batter into the prepared baking bowl/tin, and bake for 30-35 minutes, till a tester comes out clean.

Filling:

1 tbsp coffee dissolved in 3 tbsp water with 1 tbsp sugar

400ml low fat cream

2 tbsp powdered vanilla sugar

1 tsp instant coffee powder

Method:

Whip together till medium peaks form.

Brush each side of the cake with the coffee syrup

Cut the cake to 2 pieces and sandwich with the filling.

Reserve any remaining cream for garnishing the top.

Topping:

300ml low fat cream

2-3 tbsp vanilla powdered sugar

1 scant tbsp instant coffee powder

Dark chocolate for garnishing

Method:

Whip together until stiff peaks form.

Frost the sides of the cake first, and then the top.

Garnish as desired.

I grated white and dark chocolate on top of the cake and designed with coffee syrup.!

Kerala Red Fish Curry (Meen Patichathu)

Ingredients:

Fish                                500gms cut in to small size pieces
Red Chilly Powder         3 tblsp
Turmeric Powder           1 tbsp
Coriander Powder         1 tsp
Cocum/kudampuli         2,3 pieces
Mustard seeds              1 tsp
Ginger                          1 small piece
Garlic                           6 to 7 pods
Fenugreek (Uluva)        ½ tsp
Small onion                  3 pieces
Curry leaves                2 stems
Salt                             as required
Coconut oil                 as required

Preparation:

Mix the powders (chilly, turmeric and coriander) with little water
in a small bowl to make a thick paste.
Soak cocum in 1/4^th of a cup for 10 mins
Heat the oil in an earthen pot. Splutter mustard and fenugreek seeds
Add chopped garlic, ginger and small onion to the hot oil.
When it becomes brown, Add the masala paste and fry it till the raw smell is gone. (or till oil starts appearing).
Add cocum along with enough water for gravy.
When it starts boiling, add fish pieces to it.
Cook till the fish is cooked well and gravy becomes thick.
Put curry leaves on top of the curry and add few drops of coconut oil.
Close the pot with a lid and switch of the flame.

This curry can be used with kappa (tapioca) or  rice!

Coffee Heart Cake with an artistic touch!

Ingredients

Egg                                                     4

Granulated sugar                                 1 cup

Milk (room temperature)                     1 cup

Vegetable oil                                       1 cup

All-purpose flour                                 2 cups

Baking powder                                   1 tablespoon
Salt                                                     a pinch

Instant coffee Powder                         1.5 tablespoon

Preparation:

In a large mixing bowl, combine eggs and sugar.

Using a hand-held electric mixer beat until the mixture is creamy and light in color

Add milk and oil, and continue beating until well blended.

Add flour and baking powder to the above mixture slowly.

Beat until the batter is smooth.

Mix instant coffee powder with little hot water and add this mix to the batter.
We can add more Coffee powder depending upon the taste we like.
I used Nescafe Coffee Powder .

Preheat the oven to 350F (180C).

Lightly grease the pan with oil and Pour the cake batter in to the pan.

Bake in the oven for about 40 minutes.

Do not open the oven door at least the first 20 minutes
or the cake will shrink and will not rise.

To check if the cake is ready, insert a toothpick into the center.

It should come out clean when ready.

Remove from the oven and cool it in the wire rack.

Chocolate Teddy Cake!

Ingredients

Egg                                                     4

Granulated sugar                                 1 cup

Milk (room temperature)                     1 cup

Vegetable oil                                       1 cup

All-purpose flour                                 2 cups

Baking powder                                   1 tablespoon

Dark cocoa powder                            3 tablespoon

Preparation:

In a large mixing bowl, combine eggs and sugar.

Using a hand-held electric mixer beat until the mixture is creamy and light in color

Add milk and oil, and continue beating until well blended.

Add flour and baking powder to the above mixture slowly.

Beat until the batter is smooth.

Add cocoa powder and mix well.

Preheat the oven to 350F (180C).

Lightly grease the pan with oil and Pour the cake batter in to the pan.

Bake in the oven for about 40 minutes.

Do not open the oven door at least the first 20 minutes
or the cake will shrink and will not rise.

To check if the cake is ready, insert a toothpick into the center.

It should come out clean when ready.

Remove from the oven and cool it in the wire rack.

Decorate with strawberry sauce .!

Chocolate Vanilla Sponge Cake!

Ingredients

Egg                                                     4

Granulated sugar                                 1 cup

Milk (room temperature)                     1 cup

Vegetable oil                                       1 cup

All-purpose flour                                 2 cups

Vanilla Essence                                   1/2 teaspoon

Baking powder                                   1 tablespoon

Dark cocoa powder                            2 tablespoon

Preparation:

In a large mixing bowl, combine eggs and sugar.

Using a hand-held electric mixer beat until the mixture is creamy and light in color
Add milk and oil, and continue beating until well blended.

 In a separate bowl, combine and mix flour, vanilla essence and baking powder.

Gradually add the flour mixture to the wet ingredients and beat until the batter is smooth
and the dry ingredients are thoroughly incorporated.

 Divide the mixture into 2 equal portions. Keep one portion plain.
Add cocoa powder into another and mix well.

Preheat the oven to 350F (180C).

Lightly grease the pan with oil.

The most important part is assembling the cake batter in a baking pan.

Scoop 3 heaped tablespoons of plain batter or you can also use a ladle that would hold 3 tablespoons into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. Do not stop and wait until the previous batter spreads. Keep doing.. Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them.

Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the oven n cool it in the wire rack.

Tips:
Egg and Milk should be in room temperature

Coconut Chutney (Thengha Chammanthi)

Ingredients

Coconut                      ½ coconut grated

Small onion                 2 pieces

Dry Red Chilly            4

Tamarind                    1 amla size

 

Preparation

Fry red chilly and grated coconut in a pan.

Grind small onion tamarind, salt and little

amount of water along with above mix in a mixer grinder

If served with hot Rice or Dosa, there is no need of any other curry !

Muringakka Thoran (Drumstick Curry)

 Ingredients

Drumstick                     6 sticks

Small Onion                 10 pieces

Coconut                       small coconut pieces (Thenga kothu)

Mustard Seeds            1 tsp

Chilly Powder             1tsp

Turmeric Powder        1/4tsp

Oil                              as required

Preparation

Peel the skin off the drumsticks with a knife.

Cut them into finger length pieces. Cut them across and keep aside.
Heat oil in a pan and splutter mustard seeds.

Add small onion and fry till golden brown

Add chilly powder and turmeric powder.

Add drumsticks and coconut pieces with little water 
cook till drumstick is cooked well.