Thursday 23 September 2021

Spanish Delight Cake.



Egg.                                4

Sugar.                             150 gm.

Vanilla essence.            1 teaspoon.

Sunflower oil.                  100 ml.

Milk.                                   100 ml.

Vinegar.                             1  teaspoon.

Maida.                                150 gm.

Baking powder.                1 teaspoon.

Baking soda.                     1/2 teaspoon.

Cocoa powder.                  2 teaspoons.

Beat eggs.Add vanilla  essence,beat well.

Add sugar powder,beat,add sunflower oil,milk,beat well.

Add dry ingredients,mix well.

Mix baking soda and vinegar,add to the batter.

Bake in 180°  pre- heated oven for 45 minutes.

Praline preparation.

Sugar.          1/2 cup.

Butter.          2 teaspoons.

Nuts,Badam.  50 gm.

Caramalise sugar.Remove from heat.

Spread nuts and badam in a butter paper.

Pour caramalised sugar over it. Allow to cool.Crush to pieces, keep aside.

Caramal sauce.

Sugar.                     1/2 cup.

Whipping cream.   1 cup.

Butter.                      2 teaspoons.

Caramalise sugar.Add whipping cream.(room temperature) in low flame.Add butter.Move to a bowl.Allow to cool.

Sugar syrup.

Sugar.      50 gm.

Water.      2 - 3 teaspoons.

Melt sugar to make a honey consistency.

Whipping cream.

Whipping cream       200 ml 

Brue coffee powder. 1 teaspoon

Boost.                          2 teaspoons.

Caramal sauce.           100 ml.

Vanilla essence.           1 teaspoon.

Mix all ingredients together to form stiff peaks.Refrigerate one hour.

Layer the cake into three.

Apply sugar syrup. Spread whipping cream.Spread crushed praline and caramal sauce.Repeat the process.Finally cover the cake with whipping cream.Refrigerate 1 hour.

Chocolate ganash.

Dark compound ( chocolate)  100 gm 

Whipping cream.                       50 ml.

Butter.                                           1 teaspoon.

Double boil chocolate.Add whipping cream and butter when it melts.Allow to cool.Pour chocolate ganash over the cake.

Garnish with grated white chocolate.

Vancho Cake.



Vanilla cake & Chocolate cake.

Egg.                          8

Sugar.                      300 gm.

Oil.                           200 ml.

Vanilla essence.      2 teaspoons.

Baking powder.      2 teaspoons.

Baking soda.             1 teaspoon 

Vinegar.                      2 teaspoons.

Maida.                         300 gm.

Milk.                             200 ml.

Cocoa powder.            2 teaspoons.

Beat eggs.Add sugar powder,beat.Add vanilla essence,beat well.Add oil,beat.Add milk and beat well again.

Sieve maida and baking powder.Add to the batter and mix well.Mix baking soda and vinegar.Add to the batter.

Divide the batter equally into two parts.

Add cocoa powder to one part.

Bake two cakes,each in a 180° pre heated oven for 40- 45 minutes.

Layer each cake into three parts.

Whipped cream frosting.

Take 250 ml whipping cream and 5 tablespoons sugar powder.Beat well to make stiff peaks.Refrigerate to cool.(1 hour.)

Dark Chocolate cream frosting.

Make dark chocolate ganash - Melt 100 gm dark compound ( chocolate) with 50 ml fresh cream. (Double boil / microwave 1 minute.)Allow to  natural cooling.

Add this to 100 ml  beated whipped cream.Beat well to make stiff peaks.Refrigerate to cool.(1 hour.)

White chocolate ganash.

White compound.(chocolate)  300 gm.

Fresh  cream.                               100 ml.

Melt white compound and fresh cream.(Double boil / microwave 1 minute.) Allow natural cooling.

Sugar syrup.

Sugar.             100 gm.

Water.              2-3 tablespoons.

Mix water and sugar, boil to make the syrup.

Assembling VanCho Cake.

Place a vanilla cake layer first. Apply sugar syrup. Spread whipped cream.Place a chocolate cake layer over it,  apply sugar syrup, spread chocolate whipped cream.Repeat the process, assembling vanilla and chocolate cake layers and two  creams alternatively.

Finally cover the cake with whipped cream.

Refrigerate to set.(1 hour)

Top up with white chocolate ganash.

Decorate with Dark chocolate ganash.

Again refrigerate to set. (1 hour.)

Tuesday 21 September 2021

Red Velvet Cake.



All purpose flour.            150gm.

Sugar.                                150 gm 

Egg.                                     4

Sunflower oil.                      50 ml.

Curd.                                      50 ml.

Vanilla essence.                    1 teaspoon.

Baking powder.                       1 teaspoon.

Baking soda.                            1/2 teaspoon.

Red colour.                                 5 drops.


Whipping cream.                      200 ml.

Sugar syrup.                               50 ml.

Crushed cake( red).                  50 gm.

Beat eggs,add powdered sugar,beat well.

Add vanilla essence & beat well.

Add curd, beat.

Add sunflower oil,beat well.

Mix flour, baking powder, baking soda. Sieve.

Add this to the batter and stir well.

Add colour.Apply butter in a cake bowl.Place a butter paper.Pour the batter.Bake  180°/45 minutes.

Beat whipping cream to thick peaks.Layer the cake into three.

Crush some of the bits of this cake.(Top,sides,got while levelling.)

Arrange the layer.Spread sugar syrup, spread whipping cream.Repeat the powdered cake on the top and sides.

Refrigerate for two hours.

Thursday 16 September 2021

Friday 10 September 2021

Steamed Fish.


Steamed Fish (in banana leaf)
Sliced fish                     400 gm.
Salt                                 accordingly
Turmeric powder        ¼ teaspoon
Pepper powder            ¼ teaspoon
Oil                                   5 spoons
Mustard                         ¼ teaspoon
Fenugreek                      a pinch
Sliced ginger                 2 small spoons
Sliced green chilly        2 small spoons
Sliced Onion                  150 gm.
Ginger-garlic paste       2 small spoons
Turmeric powder          ¼ teaspoon
Chilly powder                 4 small spoons
Salt                                    accordingly
Tomato                             2
Gambogia                         3 pieces
Coconut milk                    2 spoons

Marinate fish pieces with turmeric powder, pepper powder and salt. Heat oil, fry mustard, fenugreek, ginger, green chilly and onion. Add ginger-garlic paste. Add turmeric powder, chilly powder and salt. Then add tomato pieces. Add soaked Gambogia with its water and allow to boil. Add coconut milk. Stir well till the fish masala becomes a thick gravy. Take a banana leaf, layer fish masala, add fish pieces, top with masala again, put curry leaves and cover well and steam for twenty five minutes. Open the leaf, Garnish with vegetables and serve.

Wednesday 8 September 2021

Silent Valley National Park.


Silent Valley National Park, Palakkad district, Kerala.

Located in Nilgiri hills.

In the border of Mannarkkadu Taluk, Palakkad district, Nilambur Taluk of Malappuram district and Nilgiris district of Tamilnadu.

Tuesday 7 September 2021

Prawn fry.



Prawns.                             500 gm.

Chilli powder.                  2 teaspoons.

Turmeric powder.           1/4 teaspoon.

Salt.                                     According to taste.

Ginger- garlic paste.        2 teaspoons.

Onion.                                 1(sliced)

Coconut oil.                        1 tablespoon.

Curry leaves.                      According to taste.

Marinate prawns with chilli powder, turmeric powder and salt.Cook with one cup water.

Heat oil in a pan.Add ginger- garlic paste, stir well,when it becomes golden brown ,add sliced onion, curry leaves and fry.Add cooked prawns and fry for 3 - 4 minutes.

Friday 3 September 2021

White forest cake.



Maida.                                      300 gm.

Sugar.                                        300 gm.

Eggs.                                           7

Vanilla essence.                         2 teaspoons.

Baking powder.                          2 teaspoons.

Baking soda.                                1 teaspoon.

Sunflower oil.                               150 ml.

Milk.                                               150 ml.

Vinegar.                                         2 teaspoons.

Beat eggs.Add sugar powder and beat again.Add vanilla essence,beat well.Add sunflower oil,milk and beat again.

Sieve maida and baking powder to the mix.Mix vinegar and baking soda and add to the batter,Mix all ingredients well.

Divide the batter into two.Bake two rectangular cakes.( 180° 40 minutes each)


Whipping cream.                   250 ml.

Grated chocolate (white).      150 gm.

Sugar syrup.                              50 ml.

Cherry.                                          5-6

Sugar balls.                                  10-12

Beat whipping cream to stiff peaks.

( Keep the bowl,blades etc whip the cream in a refrigerator for one day to make it cool.Spread ice cubes in a bowl and put the cooled bowl over it to whip the cream.)

Layer  each  cake into three.Join two layers to make a square.Apply sugar syrup,spread cream,spread grated chocolate.Repeat the process.Finally cover the cake with cream and grated chocolate.Garnish with cherry and sugar balls. Refrigerate for two hours before use.

Fried Rice.



Basmati rice.                                 750 gm 


(Beans, carrot, cabbage,

capsicum, spring onions)sliced.     350 gm 

Garlic.( sliced).                                3 teaspoon   

Oil.                                                   2 tablespoons

Sugar.                                              1 teaspoon

Salt.                                                   Accordingly.

Vinegar.                                            1 teaspoon

Soya sauce.                                       2 teaspoon

Pepper powder.                              1/2 teaspoon

Water.                                                Accordingly.

Wash the rice well.Soak for 30 minutes.

Boil water,cook rice and drain.

Heat a pan.Add oil.Add garlic and fry.Add sliced vegetables one by one.Stir well.Add sugar,salt.

Add vinegar.Add cooked rice.Add Soya sauce, stir well,add pepper powder.Mix all ingredients well.Cook for 2 minutes.Remove from heat.