Vanilla Cake with Frosting

Last week was my neighbor cum friend anniversary and like last year I baked a cake this year too.  Last year I did a tutti fruity cake with butter cream frosting and this year I decided to go with vanilla cake as she doesn't like chocolate. I wanted to try cream frosting and this seems to be perfect occasion for it.  I followed the sponge cake recipe from Prema blog and for the design too followed her chocolate cake recipe, her steps are quite detail n helpful and ofcourse she cleared all my doubts generously so thanks to Prema :)  

Ingredients:

For Sponge/Vanilla Cake

Plain Flour - 130 grams/ 1 Cup heaped

Egg Whites - 4

Egg Yolks -7
Granular  Sugar - 200 grams/ 1 Cup

Salt - 3 grams / a pinch

Milk - 30 ml / 2 tbsp

Oil - 30 ml / 2 tbsp

Vanilla Essence - 1 tsp

For Cream Icing

Whipped Cream - 200ml

Icing Sugar - 130 grams / 3/4 Cup

Pink Food Color - 1/2 tsp

Method:

1. In a bowl beat egg whites and sugar until sugar dissolves and egg white form peaks.

2. Add egg yolks and beat until everything blends well.  Double boil for 2 mintues or until it reach 40-42C.

3. Add flour and mix well.  Now add vanilla essence, milk and oil and mix well to blend everything together. 

4. Preheat oven to 180C and grease a 9' pan and pour this cake batter.  Bake for 30-35 minutes or until the top becomes golden brown.  Insert a toothpick or knife in the middle, if it's comes out clean then the cake is cooked if not bake for 5 minutes more. 

5. Let the cake cool completely on a wire rack till we prepare the icing.  

6. Beat the whipped cream and icing sugar until it form peaks.  Divide the cream into 2 parts, in one part add any color of your choice, I used pink and mix well. 

7. Once the cake is cooled cut it into 2 layers.  Do it slowly and this cake is very soft and it tends to break.  

8. Add a good amount of whipped cream on one layer and over the top well.  Remove excess cream.

9.  Now keep the second layer cake on top if it and cover the whole cake with pink color cream.  

 

10. For cake decoration you can do anything that fancy you, I just tried here basket weave  design and used pink and white color cream, so we need 2 piping bags one with pink and other with white whipped cream using wave tip.

11. Draw vertical 2-3 lines with pink color and then on top of if white horizontal lines.  

12. Pipe vertical lines and then horizontal one's that fits the horizontal lines.   Repeat this process to cover rest of the cake.  

13.  On a cake top I did rope design which is done with white cream using star nozzle, arch the pipping bag and draw a curve in 'S' shape; insert tip under the bottom curve of the "S" shape and draw a curve 'S' again.  Repeat this for the whole cake.  

14. In the center written is happy anniversary, just add some brown color with white whipped cream.    You can place some fresh fruits or flowers too. 

And this how the cake looks inside.

Kachhe Kele Ki Sabzi | Plantain Stir Fry Recipe

Raw Plantain is one veggie that makes rare appearance at our place and most of the time I do simple shallow fry.   This recipe is from my sis again and yes it's very simple and quick too.  Over to the recipe now :)

Serves - 4

Ingredients:

Raw Plantain/Kachha Kela - 2

Oil - 2 tsp

Cumin Seeds - 1/2 tsp

Mustard Seeds - 1/2 tsp

Garlic Pods - 2 [crushed]

Red Chili Powder - 1 tsp

Coriander Powder - 1/2 tsp

Curry Leaves - 1 sprig

Salt - to taste

Method:

1. Wash, peel and chop plantain and boil in water in high flame for 5 minutes or until cooked and not overcooked.

2. Use a strainer to drain the water from cooked plantain and let it stand for 2 minutes for all the water to escape.  Add salt, chili and coriander powders to plantain pieces and mix gently.

3. In a pan heat oil add cumin, mustard seeds and allow them to crack.  Add curry leaves, crushed garlic and saute until golden brown.

4. Add spice mixed plantain pieces, stir gently and cook for 3-4 minutes in open fire on medium flame, stir in intervals.

Serve with roti/paratha or dal/sambar rice.

And it goes to Krithi's Healing Food: Banana, a event by Siri of Cooking with Siri

Enjoy your weekend ~~

Eggless Wheat Almond Cookies

Remember the sweet punch gals made eggless almond cookie few months back?  Well the cookie was so tempting that I made it the same day as the recipe is very simple, any one can just try that and ya you have guessed it right, this post is liked waited for a very long to be published ;)

I followed from Manjulaskitchen, she also have youtube video which makes these cookie more easy to make.  The outcome was as expected, DH loved the cookies and no time everything was finished, I literally had to hide the cookies to take pictures !! I have made these few times for friends and all of them loved it too, the freshly crushed cardamom flavor is just amazing and adds a extra zing to the cookies so do not miss that.   

Makes 22-24 medium size cookies

Ingredients:

Whole Wheat Flour - 1 Cup

Sugar - 1/2 Cup

Almonds Flakes/ Sliced Almonds - 1/4 Cup

Green Cardamom - 1/2 tsp [coarsely powdered]

Salt - 1/4 tsp  [skip salt if using salted butter]

Unsalted Butter - 1/2 Cup [at room temperature]

Milk - 2-3 tbsp if needed

 

Method:

1. Pre-heat the oven to 360F or 180C.

2. In a bowl or plate add flour, sugar, salt, cardamom powder, almond flakes and mix well.

~ I powdered the sugar and also sieve flour n sugar.

3. Add butter with flour mixture and make soft dough.  Add milk only if required, and each time add 1tbsp of milk.  I used 2 tbsp milk.  The dough will be very soft.

3. Divide the dough into equal 22-24 pieces and make them into balls, press lightly between palms each ball and keep thickness of about 1/2".

4. Place the dough balls on an ungreased cookie sheet about a inch apart from each other.  Use a fork to make a impression or just leave it as it is.

5. Bake the cookies for 18 minutes or until cookies are lightly brown.  Let the cookies cool on a wire rack for 2-3 minutes and then remove them from the cookie sheets.  Once completely cooled to room temperature store in a air light box if anything left to store ;)

Enjoy these cookies as it or over a cup of tea/coffee ....

Note:

• We find the cookies to be extra sweet so reduce the sugar little if you prefer.  
• Do not miss the cardamom.  Freshly crushed/powder is better.
• Replace almonds with any other nuts of your choice.
• Remember to have the butter in room temperature if not you will use more milk.

Have a nice day ~~

Kakdi/Kheera Ki Sabji | Cucumber Curry

If you wonder what to do with cucumber other than making salads, to use in sandwich then here is the answer for you.  Kheera Sabji or Cucumber Curry is one of easy and quick dish to make as it's hardly 10 minutes and minimal ingredients ...now what more you can ask for?  This is again a Rajasthani dish, a recipe from my sister, here cucumber is not fully cooked but kept till crunchy so if you don't like little rawness then you may not like this dish.  I made this couple of weeks back when the weather was so hot and I had no mood to cook, for those days it's a wonderful recipe to be prepared quickly.  You can also use 'kakdi' the thinner variety of cucumber available in India, if you want to try a new recipe then it's for you :D

Ingredients:

Cucumber - 1 Cup chopped [ I used 3 baby cucumber]

Red Chili Powder - 1 tsp

Turmeric - 1/4 tsp

Coriander Powder - 1/2 tsp

Cumin Seeds - 1/2 tsp

Mustard Seeds - 1/2 tsp

Garlic Pods - 2 chopped or crushed

Oil - 1 tbsp

Salt - to taste

Water - 1/4 Cup

Method:

1.Wash and chop cucumber, keep aside. [you don't have to peel the skin, unless the skin is very thick]

2. In a pan heat oil, add mustard, cumin seeds and allow to splutter.  Add garlic once it's golden brown add chopped cucumber and cook for 2 minutes.

3. Now add all powder masalas, salt and  mix well, cook for 2 minutes. Add 1/4 cup water and cook for 3-5 minutes or until oil separates in low flame.

And our sabji is ready how simple n quick is that?  Enjoy these with roti/paratha or any variety rice.

And sending this to Sonu's Flavours of Rajasthan a event started by Nayna.

Have a nice weekend ~~

Wheat Bread with Garlic & Herbs

This is my favorite bread recipe which I have made umpteen times and always love it.  Every time I couldn't click pictures as it gets over fast ..this time too I finished half of the loaf but then decide to take pictures before it disappears again :)  Long time back Aps shared one of her bread recipe with me which I modify according to my taste and the ingredients I have,  I like to use wheat flour but you can use All Purpose Flour if you wish, this time I added barley flour you skip this too OR use 1 cup APF and 1 cup wheat flour;  just play around with the flours, herbs whatever that fancy you.  For me morning breakfast with some soft n delicious home made bread, newspaper and a cup of tea is what I need, ya in the picture I just forget to keep a cup of tea!:(

Ingredients:

Wheat Flour - 1 1/2 Cup

Barley Flour - 1/2 Cup

Garlic Powder - 1 tbsp

Italian Herbs - 1 tbsp  [ use any herbs of your choice]

Olive Oil - 2 tbsp - divided

Salt - 1 tsp

Active Dry Yeast - 2 tsp

Sugar - 1 tsp

Luke Warm Milk - 1/2 Cup

Luke Warm Water - 1 Cup

Method:

1. Mix milk, sugar and yeast and let it sit for 10 minutes to get it frothy.

2. Meanwhile in a bowl add wheat and barley flours, salt, herbs, garlic powder and give a whisk to mix everything together.

3. Add 1 tbsp of olive oil, yeast mix and knead to smooth dough, takes around 5-7 minutes by hand. 

[If you have Kitchen Aid or any other dough making machine then your job is much easy ;)]

4. Apply 1tsp oil over the dough, cover with a wet cloth or ling and leave it for 1 hour.  I normally keep the dough in microwave for raising.

5. After an hour it will be double in size, add 1 tsp oil and knead again for a minute.  Give desire size or place in loaf tin, leave for a hour again.

~ If you don't have loaf tin don't worry just shape the dough as you wish and bake on tray line with cookie sheet.   

6. Preheat oven to 350F or 180C and bake the bread for 18 to 20 minutes or until the crust becomes golden brown.

7. Cool on a wire rack, cut and store.  You can store the bread up to 3 days.  
Oh that's the bottoms up of the bread in the right picture, looks lovely rite?

Try some warm bread fresh from oven, it's taste just so good.  You can serve the bread with anything or just eat as it, as we have herbs, garlic it taste delicious just plain or toasted. 

Have a good day ~~

Anjeer Khajoor Roll | Dry Figs Dates & Nuts Roll Recipe

Today marks the 3rd Anniversary of Indian Khana, it has been 3 years since I started this blog and it's like just yesterday!  As I said before I never thought I will come this far and this happened due to all the wonderful blogger friends and readers, so Thank You all for your support and that's makes me going. To celebrate the blog anniversary I made this Anjeer Khajoor Chakra or Roll you can say which is sugar free, ghee/butter free and loaded with nutrition value.  It makes a perfect snack or dessert which one can enjoy any time of day or a detectable sweet for festival's and it's also very easy, quick to prepare, now what else one can ask for?  Enjoy the sweet and thanks for being there.  

Makes 20-24 pieces

Ingredients:

Dry Figs/ Anjeer - 20 pieces

Dates/Khajoor - 1 1/2 Cups

Walnut - 1/3 Cup

Almond - 1/3 Cup

Cashew nuts- 1/3 Cup

Nutmeg Powder - 1/2 tsp

Desiccate Coconut - 3/4 Cup

Sliver Varq - As required

Water - 1 Cup

Method:

1.  Soak dry figs/anjeer in warm water for 1 hour.

2.  De-seed the dates and chop in pieces. 

3. Meanwhile finely chop all the fry fruits.  I use my nut cutter, you can give a run in mixer or blender each nut separately. Divide each chopped dry fruits in two parts and keep aside.  

4. Grind soaked figs without any water, add chopped dates and grind it to smooth paste.

5.  Mix half portion from each chopped fry fruit and with figs and dates paste and make a soft pitiable dough.

6. Now add coconut (coconut helps to make the dough firm and non-sticky).  Divide the dough in to four pieces and make smooth balls.   

7. Take a piece and keep between plastic sheets or ziplock bags and roll to make a thin layer.  Cut the edges if required. 

8. Sprinkle almond, cashew and walnut around 1 tbsp of each and start to fold the layer into a roll, use plastic sheet for folding, this way the dough wont stick or break.  Keep the roll wrap in the plastic sheet and fold the sheets edges.  Repeat the same procedure for remaining pieces.

 

9. Store wrapped roll in fridge for 2-4 hours or over night, apply sliver varq if using and cut in desire shape. 

~ We this keep in fridge to make the roll firm otherwise it's tends to break.  Be gentle while making the pieces and use a sharp knife.

And our chakra/roll is ready.

Enjoy this guilt free sweet with no sugar or ghee along with dry fruits, fig and dates benefits. 

Notes~ 

You can use dry coconut instead of sliver varq for garnishing the roll.

Instead of chakra, one can make laddo or squares.  

Use sugar if required.

Store the chakras/roll in butter paper if using sliver varq.

Have a nice day ~~

Broccoli Stir Fry Recipe

There was a time I didn't use to like Broccoli and now it has become regular at home, most of the time I conveniently make Broccoli Soup, broccoli salad or a simple stir fry like I did with the Kathrikkai Rasavangi.  This time I decide to add tomato to bring a little tangy flavor, you can skip the tomato if you don't want to use but with or without tomato it's makes a good stir fry and goes well with just any thing.  

Ingredients:

Broccoli - 1 floret around 350gms

Onion - 1 medium size

Tomato - 1 medium size

Green Chilies - 2

Garlic Cloves - 2

Cumin Seeds - 1/2 tsp

Red Chili Powder - 1/2 tsp

Coriander Powder - 1/2 tsp

Turmeric Powder - 1/4 tsp

Oil - 2 tsp

Salt - taste

 

Method:

1. Wash and cut the broccoli in small florets.  Chop the stems too if you prefer, I try to use stems.

2. Slice the onion, slit chilies and chop tomato, keep aside.  Crush or chop the garlic.

3. In a pan heat oil, add cumin let it crack.  Add garlic and saute until light brown

4. Add onion, chilies and saute until pink.  Add broccoli florets and saute for 2-3 minutes in medium flame.

5. Add salt mix well and cook in slow flame with lid on for a minute.

6. Add tomato and all spice powder give a good stir cover and cook until tomato mash well and broccoli gets cooked but still crunchy around 3-5 minutes. 

Have with it roti/paratha or dal rice/ sambar rice.

Note

~ You can use sambar powder instead of red chili and coriander powders.

~ Skip the tomato if you wish.

~ One can add little Amchur/Dry Mango Powder instead of tomato.

Have a nice day ~~