Monday 29 November 2021

Pineapple cake.



Pineapple.                           400 gm 

Sugar.                                   250 gm 

Vanilla essence.                  2 teaspoons 

Egg.                                       3

Sunflower oil.                       50 ml 

Milk.                                        50 ml 

Maida.                                     150 gm 

Baking powder.                      1 teaspoon 

Baking soda.                          1/2 teaspoon

Whipping cream.                   100 ml 

Yellow colour.                         1 drop 

Sugar syrup.                            3-4 tablespoon 

Slice pineapple.Heat a pan,add pineapple,100 gm sugar,1 teaspoon vanilla essence and cook.Allow to cool.Grind.Keep aside.

Beat eggs.Add 150 gm sugar,beat well.

Add 1 teaspoon vanilla essence,beat again.

Add sunflower oil, milk and beat well.

Add maida,baking powder, baking soda,beat well.Add half of the cooked,grind pineapple to this and mix well.

Bake in a 180° pre heated oven for 40-45 minutes.

Beat whipping cream to stiff peaks.

Add yellow colour.

Layer the cake into three.Apply sugar syrup,cream and spread cooked pineapple.

Repeat the process.

Cover the cake with cream.Decorate with sutable nozzles.

Refrigerate for 2 hours.

Flower vase.


Painted coconut caps.



Made with china clay,plaster of paris & fevicol.
Painted with fabric paint.
Polished with varnish.

Thursday 18 November 2021

Ragi -wheat chapathi & Cauliflower curry.



Ragi powder.                     100 gm.

Wheat flour.                       100gm.

Salt.                                      A pinch.

Mix all ingredients,add light warm water and knead well.Make small balls.

Spread into chapathies,cook in a pan.

Cauliflower Curry

Cauliflower                                        : 1 of
 Tomato                                              : 1
 Onion                                                 : 6
Chilly powder                         : 1 teaspoon
Coriander powder                  : ½ teaspoon
Pepper powder                                 : ½ teaspoon
Salt                                                      : accordingly
Oil                                                        : 2 desert spoons
Mustard                                              : ¼ teaspoon
Garam masala powder                     : 1/4 teaspoon
Curry leaves                                        : accordingly
       Separate cauliflower petals. Soak in hot salt water for half an hour and steam. Mix chilly powder, coriander powder, pepper powder and salt. Marinate steamed cauliflower with this mixture. Keep aside for twenty minutes. Heat oil in a pan. Fry mustard and curry leaves. Add tomato and onion. Add marinated cauliflower. Stir well and cook. Add garam masala powder. Serve hot.

Oats-vegetable omlet.



Oats.                                        50 gm 
onion(sliced).                          50gm.    
Green chillie.                             1
Curry leaves.                             2-3
Salt.                                            A pinch.
Egg.                                            1    
Oil.                                               2 teaspoons.

Rost oats and grind.
Beat egg.Add vegetables,salt,curry leaves.Add ground oats,mix well.
Heat oil, pour the mixture and cook 2-3 minutes.
Turn upside down to cook both sides well.
Serve hot.

Wednesday 17 November 2021

Parrot @ home.


Oats- vegetable Upma.



Oats.                           100 gm.

Sliced vegetables(carrot, cabbage, capsicum,Tomato,).     100 gm.

Grated coconut.            2 teaspoons.

Ginger.(grated)              1/2 teaspoon

Green chilli.                    1

Sliced onion.                    2 teaspoons.

Salt.                                     Enough to taste.

Water.                                 50 ml.

Oil.                                        1 tablespoon.

Roast oats in a pan, keep aside.

Heat oil,fry onion,ginger,sliced green chilli.

Add vegetables,fry.

Add water and salt.

Add roasted oats,fry.

Close the pan with a lid and cook for 3-4 minutes.

Remove from heat,spread grated coconut.

Serve hot.

Wednesday 10 November 2021

Vancho cake.



Vanilla cake & Chocolate cake.

Egg.                          3

Sugar.                      150gm.

Oil.                           50 ml.

Vanilla essence.      1teaspoons.

Baking powder.      1 teaspoon.

Baking soda.             1/2  teaspoon 

Vinegar.                      1 teaspoon.

Maida.                        150 gm.

Milk.                             50 ml.

Cocoa powder.            1 teaspoon.

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 two parts.

Whipped cream frosting.

Take 100 ml whipping cream and 2 tablespoons sugar powder.Beat well to make stiff peaks.Refrigerate to cool.(1 hour.)

Dark Chocolate cream frosting.

Make dark chocolate ganash - Melt 50 gm dark compound ( chocolate) with 25 ml fresh cream. (Double boil / microwave 1 minute.)Allow to  natural cooling.

Add this to 50 ml  beated whipped cream.Beat well to make stiff peaks.Refrigerate to cool.(1 hour.)

White chocolate ganash.

White compound.(chocolate)  150 gm.

Fresh  cream.                               50 ml.

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

Sugar syrup.

Sugar.             50 gm.

Water.              1 tablespoon.

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.)