Black forest cake.

 

Ingredients.

Maida.                         150gm

Sugar.                            150gm.

Egg.                                 3.

Chocolate bar.                150 gm.

Sunflower oil.                   50 ml.

Vanilla essence.               1 teaspoon.

Baking powder.                  1 teaspoon.

Baking soda.                       1 teaspoon.

Cocoa powder.                     2 teaspoon.

Whipping cream.                 100ml.

Cherry.                                   50 gm.

Sugar syrup.                         5 tablespoons.

Beat egg.Add sugar,beat well.Add vanilla essence.stir well.Add sunflower oil,mix well.

Mix flour, baking powder, baking soda, cocoa powder and sieve.Add this to the sugar -egg mix and beat well.Add cocoa powder,mix well.

Melt 50 gm chocolate and add to the batter.

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

Allow natural cooling.

Beat whipping cream to stiff peaks.

Layer the cake, soften with sugar syrup,apply whipping cream on the tops and sides.

Grate chocolate bar.Place them on the sides and top.Decorate with cherries.

Refrigerate for two hours to set the cake.

Floral Tea Cake.

 

Ingredients.

Maida.               150 gm 

Sugar.                  150 gm.

Egg.                        3

Baking powder.      1 teaspoon 

Baking soda.            1/2 teaspoon

Coco powder.            2 teaspoons 

Vanilla essence.        1 teaspoon

Sunflower oil.              50 ml 

Beat all ingredients. Bake in a 180° pre heated oven for 45 minutes.

Beat 50 ml whipping cream,add red colour and decorate.

Use 50 ml suger syrup to soften the cake layers.

Chocolate Moist Cake.

 

Ingredients.

Maida.                     150 gm.

Sugar.                        150 gm.

Egg.                              3

Butter.                           100 gm.

Sunflower oil.                50 gm.

Baking powder.              1 teaspoon.

Baking soda.                  1/2 teaspoon.

Coco powder.                 2 teaspoon.

Vanilla essence.             1 teaspoon.

Chocolate bar.                 100 gm.

Fresh cream.                     50 ml.

Sugar syrup.                      4 tablespoons.

Whipping cream.               100 ml.

Preparation:

Beat egg to make it fluffy.

Add sugar powder and beat.

Add vanilla essence.

Add butter,beat well.Add sunflower oil.Beat again.

Sieve maida, baking powder, baking soda and Coco powder and add to the batter, mix well.

Bake in a 180° pre-heated oven for 45- 50 minutes.

Great chocolate bar.Add fresh cream and microwave for 2-3 minutes.

Layer the cake.Apply sugar syrup,apply chocolate fresh cream mix ,in the first layer.Repeat the process.pour the chocolate mix on the top also.Allow to cool in a refrigerator for one hour.

Beat whipping cream to thick peaks. Add red colour. Use suitable nozzle to decorate.

Refrigerate for 1- 2 hours.

Tomatoes.

 

Peal the skin of tomatoes, roll it to make rose flowers. These tomato roses are excellent carving pieces. They are nice to decorate food as well as simply eating as salads.

Beetroot Halva.

 

Beetroot Halva

Ingredients:

1.     Beetroot                        - 1 kg

2.     Milk                                  - 1 litr/ (Instead of milk mix 100 gm cornflour with water to make a loose paste and add.)

3.      Sugar                              - 300gm

4.     Ghee/Vanaspati            - 100 gm

5.     Cardamom Powder       - 1 small spoon

6.     Dry fruits                         - 2 spoons

Method.

Grate beetroot. Add milk. Heat a vessel, put the mixture in it and stir continuously in low flame. After some time mix sugar and stir well. Add ghee bit by bit. Let the mixture dry well, add cardamom powder and dry fruits. Apply one spoon ghee in a plate and put the mixture in it. Allow natural cooling, cut into pieces, garnish and serve.

Potato Vermicelli Fry.

 

Potato Vermicelli Fry

Ingredients:

1. Potato                            - ½ kg.

   Salt and pepper            -1/2 small spoon

Filling:

2. Crushed garlic                - 4 pieces

3. Sliced onion                    - ¼ cup

4. Oil                                     - 2 spoons

5. Sliced beans, carrot &

     cabbage                            -3/4 cup

6. Sliced capsicum, spring onion

        & celery                                - ¼ cup

7. Salt & pepper powder             - ¼ spoon

8. Soya sauce                                - 2 small spoons

9. Egg                                            - 1

10. Broken vermicelli                   - 1 cup

Method:

Boil and mash potatoes. Mix pepper powder and salt and make lemon sized balls.

Heat oil, roast garlic and onion.

Add beans, carrot, cabbage and roast.

Add capsicum, spring onion, celery and roast.

Add salt and pepper powder.

Mix soya sauce and remove from heat.

Make a hole in each potato ball and fill the filing and again make them to ball shape.

Change them slowly to two-three cm. cylindrical shape, dip in whipped egg, cover with vermicelli and fry.

Red Velvet Cake.

 

Ingredients.

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.

Frosting:

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 process.place powdered cake on the top and sides.

Refrigerate for two hours.

Potato Jamun.

 

       1.Sugar.                    300 gm.

2.     Cooked & mashed

Potato                       - 150 gm

Maida                         - 100 gm

Baking powder           -1 pinch

Cardamom

Powder                        - 1 pinch

3.      Oil                                - needed to fry.

Method.

Add enough water to sugar to make it syrup. Mix potato, maida, baking powder and cardamom powder.Knead well. Make small balls. Heat oil and fry the balls till it becomes golden brown. Keep the fried balls in the sugar syrup, garnish and serve.

Jackfruit Appam.

 

Ingredients:

(Ripe) Jackfruit (cook & make to pulp)        - 1 cup

Rice flour                                                             -1 cup

Jaggery                                                                 -3/4  cup

Grated coconut                                                   -1 cup

Cumin seed powder                                           -1 pinch

Cardamom powder                                            - 1 pinch

Mix all the ingredients well. Take some leaves of the knotty tree (‘Laurus Cassia’).Fold the leaves, pin it with the mid-rib of coconut leaf and fill the mixture. Steam for 30 minutes to cook. Allow to cool. Garnish with nuts and serve.

Callisia Repens- A Beautiful Hanging Plant.

 

Callisia Repens.

Callisia repens, commonly known as Turtle Vine is a low-growing, trailing succulent prized for its dense, ground-hugging foliage. 

Native to Central and South America, this hardy perennial produces small, fleshy, heart-shaped leaves that cascade gracefully from pots or spread as a lush groundcover. 

Its leaves range from bright green to variegated pink and cream in the popular 'Pink Lady' cultivar, especially when grown in bright light. 

Easy to care for, Callisia repens thrives in well-draining soil and tolerates both sun and partial shade, making it a favorite for hanging baskets, terrariums, and border plantings. 

Occasionally, it produces small white flowers, adding a delicate touch to its already charming appearance.

Callisia repens, ( creeping inchplant, Bolivian Jew or turtle vineis a succulent creeping plant .

Tender Jackfruit Thoran.(A vegetable curry.)

 

Ingredients:

Cleaned & sliced tender Jackfruit.         250 gm

Grated coconut.                                          100 gm 

Pepper powder.                                1/2 teaspoon 

Chilli powder.                                     1 teaspoon 

Turmeric powder.                               1/4 teaspoon

Garlic- sliced.                                       1 teaspoon

Onion - sliced.                                        1 teaspoon

Oil.                                                     2 teaspoons 

Curry leaves.                                    5-6

Salt.                                                     A pinch.

Water.                                                  1cup 

Cook tender Jackfruit with salt and water.

Mash it well.

Heat oil in a pan.

Add garlic,onion & curry leaves.

Stir well to roast.

Add pepper powder,chilly powder & turmeric powder.

Add grated coconut. Stir well.

Add mashed tender jackfruit.Stir well.

Close the pan for two minutes to cook.

Remove from heat.

Serve hot.

                                                 

                                                 

 

Spinach - Drumstick leaves Thoran.(A vegetable curry)

 

Ingredients:

Spinach.                   1 cup 

Drumstick leaves.   1 cup 

Grated coconut.        1/4 cup 

Small onion.                2

Chilli powder.              1 teaspoon

Turmeric powder.        1/4 teaspoon 

Pepper powder.            1/4 teaspoon.

Salt.                                  A pinch 

Coconut oil.                     1 tablespoon.

Heat a pan.pour oil.When it becomes hot add sliced onions,roast,add chilly powder and turmeric powder,stir well,add sliced spinach, drumstick leaves, grated coconut & salt.Stir to cook for 2- 3 minutes.Serve hot.

Carrot- Milk Halva.

 

Ingredients:

Carrot.                400gm.

Sugar.                  200gm.

Ghee.                    3 Tablespoons.

Cardamom.          2

Raisins.                 20 gm.

Nuts.                      20gm.

Cornflour.               2 Teaspoons.

Milk.                        1 cup

Water.                      1/2 cup.

Grate carrots.Heat a pan,add ghee,add sugar,stir well,add water,add grated carrots,stir to cook.

Mix half of the milk with cornflour.Add the remaining milk to the cooked carrot,stir to make it thick.Add cornflour- milk mix.Add cardamom powder.When it becomes thick, remove from heat.Apply some ghee in a tray, Spread raisins and nuts.Layer the carrot mix, level well,Spread raisins and nuts on the top to garnish.Allow natural cooling,cut into pieces.

Orange Cake.

 

Ingredients:

Orange.              1kg.

Sugar.                  150gm

Thick curd/

Condensed milk.    1/2 cup

(or eggs 2)

Orange zest.             1 teaspoon.

Melted butter.            1/4 cup

Flour.                            150 gm.

Baking powder.            1 teaspoon.

Baking soda.                1/2 teaspoon.

Orange juice.                 1/2 cup.

Orange food colour.       Few drops.

Grate orange and take orange zest.After, take the juice and keep aside.

Beat sugar with curd/ condensed milk/ eggs.

Add orange zest and butter,beat well.

Add flour, baking powder,baking soda.

Add orange juice.Mix well.Add colour too.

Pour the batter to a greased cake bowl.

Bake 180°c/ 40 minutes.

Decorate with icing cream and orange syrup.

 

Butterscotch Cake.

 

Praline preparation :

Sugar -  1 cup 

Butter - 2 tablespoons

Cashew - 1 cup 

Heat a pan. Add sugar and water. Stir to boil. When it began to brown,add butter,stir well.

Add cashew and stir,move to a butter paper. Allow to cool. Remove from butter paper, crush in a mixer, keep aside.

Butterscotch syrup preparation.

Sugar - 1and half cup.

Water - half cup 

Butter - 25 gm 

Whipping cream - half cup 

Vanilla essence - 1 teaspoon

Heat a pan. Add sugar and water,stir to become brown,add butter and whipping cream,stir well to a creamy consistency. Allow to cool.

Base cake preparation.

Maida - 150 gm.

Sugar - 150 gm.

Egg - 2

Sunflower oil - half cup.

Baking powder - 1 teaspoon.

Baking soda - half teaspoon.

Vanilla essence - 1 teaspoon.

Milk - half cup.

Beat egg. Powder sugar,add to the beaten egg, again beat well,add vanilla essence,beat well, add sunflower oil,beat well. Mix maida,baking powder,baking soda and seive well two - three times,add it to the wet ingredients, mix well. Adjust consistency by adding milk. Pour to a cake tin, bake in a 180° pre- heated oven for 45 minutes.

Frosting, decorating.

Whipping cream - 2 cups.

Keep the beater blades  and bowl in freezer for a day. Place the bowl above ice cubes in a tray. Pour the whipping cream to the bowl,beat well until it becomes stiff peaks.

Cut the cake into three layers. Place one layer on a turntable,apply butterscotch syrup, spread cream,spread praline.Repeat the process. Top with  cream and sauce. Decorate with whipping cream using suitable nozzles. Apply cream and praline on the sides of the cake too. Refrigerate for  two hours to set.

Delicious butterscotch cake is ready.