MANGO CAKE RECIPE

MANGO CAKE RECIPE

           Cake is one of The All Time Favorite recipe . My 2 yr old girl loves eating cakes ,so I search different cake recipes and also tried many recipes for the last one year,. This recipe is based on one of my friends recipe . I altered that recipe by trying that with mango pulp and also got a good result . Now I share this recipe with you .

                       

Ingredients:

All purpose flour.   -1 1/2 cup

Sugar.                     -1 cup

Baking powder.      -1/2 tsp

Baking soda.          - 1/2 tsp

Butter.                    - 1/2 cup

Salt.                        -1/2 tsp

Eggs.                      -2

Milk.                      - 1/2 cup

Vanilla extract.      -1 tsp

Mango pulp.         -1/2 cup

Method:

1. Pre-heat oven to 375*F

2. Prepare loaf pan or cup cake pan(I usually prepare in my loaf pan lined with parchment

   paper)

3. Mix all dry ingredients in a separate bowl( flour, baking soda , baking powder , salt, )

4. In a mixing bowl, beat butter and sugar together in medium speed(using hand 

   mixer) until soft and fluffy ,it'll take about 5 -6 mints.then add eggs one by one  ,beat each egg   separately for  2 mints

5.Add  vanilla extract and half portion of milk and beat for a while, now add half portion of flour mixture

Beat for 1-2 mints.( now it looks like in this picture)

6. Add the remaining milk and beat for a while , add the remaining flour and beat until everything fully incorporated , it'll take  less than 5 minutes .Finally add mango pulp and mix , don't over beat(just do it in one pulse).

5. Pour this mixture in the prepared pan  (spread evenly using a rupper spatula )and bake for 45 minutes ( for loaf pan) in the pre heated oven or until toothpick insert comes out clean.

If  you are making cup cakes, only 20 mints needed to bake  one set.

I made 16 cup cakes out of this mixture.

Note:

Also,You can do this cake without mango pulp .That'll be the normal vanilla cake ,or to that vanilla cake batter just add 1/2 cup tutti fruit in the place of mango pulp .,that  also tastes good.

Enjoy baking...... Use your own creativity.

Chocolate cake recipe

CHOCOLATE CUP CAKE RECIPE

      I love chocolate cakes from my childhood , My Father bought me chocolate cake pieces whenever I ask for it.my tongue drools for it.

For the last one year ,I do baking at home.(self learning). At this period ,I tried chocolate cake only one time,that was good ,but..it wasn't  the taste I expected...After one year...

     One day I browse the net for some different recipes and came up with this chocolate cake recipe .My mind says'let's have a try'....

Wow ...I got that cake ....

Thanks to the person ,who share this recipe.....

I'll give you that tried recipe...

                          

Ingredients:

All-purpose flour      -1 3/4 cup

White sugar.             - 2 cups

Unsweetened 

        cocoa powder -  3/4 cup

Baking powder        -1  1/2 tsp

Baking soda            - 1 1/2 tsp

Salt.                          -1 tsp

Eggs.                        -  2

Milk                           -1 cup

Vegetable oil            -1/2 cup

Vanilla extract.         - 1 tsp

Boiling water.           -1 cup

Method:

• Preheat oven to 350 degrees F .prepare cup cake pans two 9 inch round pans .
• In a separate bowl mix together the flour ,baking powder, baking soda ,unsweetened cocoa  powder and salt .
• In a mixing bowl ,beat sugar and vegetable oil in medium speed using hand mixer for about  3 mins until well blended ,add eggs one by one ,beat each egg separately for 2 mins.
• Add vanilla, half of milk and beat for a while ,now add half portion of flour mixture and mix well ,again add remaining milk and mix ,add the remaining flour and beat until everything fully incorporated. If you alternately mix milk and flour,mixing becomes easier.
• Finally stir in a cup of boiling water to this mixture.so,the batter will be thin.(don't  fear ,this is the consistency,you'll get good and spongy chocolate cake)
• Pour evenly in the prepared  two 9 inch  pans or in the cup cake pan,use cup cake parchments cups,pour the batter little bit above half level in these cups and leave the remaining space for raising during baking.
• I tried cup cakes ,and also round pan cakes 
• You'll get 24 cup cakes from this batter.
• Bake for 30-35 mints in the preheated oven ,until the cake tests with a toothpick comes out clean.after that let the pans cool for 10 minutes.and then take out the cakes & let them cool in a wire rack .
• For cupcakes bake for 10-15 mints or tests done with toothpick comes out clean.
• Do chocolate frosting & top with a plum .

Look at the picture,it looks great,isn't it?

GREENGRAM LADDU -பச்சை பயறு லட்டு-சிறுபயறு

GREEN GRAM LADDU 

Healthy and easy to make laddu.

My daughter's  favorite laddu,we can make this laddu for any special occasion, I made this laddu for Diwali . If it's rightly made and stored  in a clean and airtight container , it lasts long. 

We made this laddu only with jaggery or with karupatti(get from palm trees)-the Nature  gift for all of us . I'll give you the details of karupatti later( palm jaggery )

Let's do the preparation .

                              

Preparation time : 30 minutes

Ingredients:

Greengram/

moong dhal whole with husk - 2 cups headed

Peanut.                                         -3/4 cup 

Badam/almonds                        -1/4 cup

Jaggery.                                       -2 cup  grated 

Water.                                          -1/2 cup

Grated coconut.                         -1/2cup

Ghee.                                            -1 tsp

Making:

Step 1.

 Roast & Grind:

1. Dry roast green gram,peanuts,and badam separately and let them cool for a while.

2. Gently rub the peanuts with your hand  and Remove the peanut skin.

3. Heat a pan with one tsp ghee ,add grated coconut and fry until coconut turns golden brown

   color

4. Grind the above 3 into powder  ( just stop before it was finely powdered).

( grind greengram separately and peanut, badam together)

I

Green gram powder.                           Peanut badam powder

Mixing:

1. In a mixing bowl ,add the powders  , fried coconut and  mix well ,check-whether   everything evenly mixed.

                               

Step 2:

Jaggery syrup:

1. Heat jaggery with 1/2 cup water or upto the level of jaggery (fully immersed)

2. Switch off stove when jaggery reaches   two string consistency.

   ( syrup is nor too thick or liquid,it should be inbetween , like thickness of honey )

Step 3:

Laddu making :

1. Add  hot jaggery syrup to the  powder mixture in  the mixing bowl, little by little.

   Mix everything with fork , check for the consistency of  that mixture for making them into 

   laddus ,if you feel that you reached the laddu making consistency,stop adding jaggery     

   syrup,and make round shaped laddus by your hand .(as quick as possible,before if cools down)

2. Keep laddus in an air-tight container, it'll stay fresh for long period.

VALAIKAI BAJJI

                                                  VALAIKAI BAJJI

     We always had this as an evening snack with a cup of hot tea ,relaxing evening.

If it's rainy ,then this is going to be the best combination,

Have BAJJI with a cup of hot ginger tea ......hmmmm......and don't miss ,to enjoy the rain......

                       

Preparation Time:15 minutes.      You get: 10 -13 lengthwise banana bajji

Ingredients:

Valaikai/ raw banana - 1 

Gram flour.            8 tbsp - flat measure

Rice flour.              2 tbsp - flat measure

Hing/ asafoetida    1/4 tsp

Garlic powder.      1 tsp garlic powder

Baking soda        A very small pinch

Chili powder.       1 1/2 tsp

Salt  to taste 

Oil for frying

Making:

1. Wash and slice the valaikai/ raw banana  lengthwise using  the slicer(cut with the skin 

   itself,just discard top &bottom portion of valaikai).You get 10-12   lengthwise slices.If you feel  

    this one is too big ,then cut them into halves ,now you get double times of bajji.

2. In a bowl add gram flour ,rice flour ,garlic powder,chili powder ,hing,salt baking soda and   

    add some water,

    Mix well without lumps.,consistency of this mixture is very important in making bajji.

    It is nor liquid or thick,the consistency is in between,just like the consistency of DOSA 

    BATTER.

3. Heat oil in a wok,drop a mixture into the oil ,if it slowly comes to the top ,it's the right 

   temperature,keep flame in medium .

4. Dip a valaikai slice in the mixture ,gently slide  both the sides of dipped banana in the corner of bowl .so that you won't dip more mixture. Nicely put this into oil,after 1 minute just flip bajji  ,now let it fry for both sides ,it'll puffed in oil,if both sides turned brown ,take out and dry it in a paper towel .

5. Have this bajji with Green chili coconut chutney.It really goes well.

Notes:

keep oil in medium flame  ,then only banana will cooked inside 

Do the dipping process,using your thumb and pointer finger .it is easy and the mixture Is coated

evenly without our finger interference .

You can substitute rice flour with maida,it also tastes good,but one thing is ,using maida consumes more oil.

Baking soda is optional  only ,when using baking soda ,shape of bajji is really good.

GRAM FLOUR SAMBAR/QUICK SAMBAR

               GRAMFLOUR SAMBAR/QUICK SAMBAR-கடலைமாவு சாம்பார்

   Are you tired of making chutneys for idli ,dosa ...then make sambar ,I'm not telling about normal sambar,that'll  take 30 minutes.

   For a change try this QUICK SAMBAR. It only takes one third of time we spent for normal 

Sambar ,that is only 10 minutes  you need.

                                

Preparation Time :15 minutes.    Servings : 2

Ingredients:

Tomato                 1 medium

Large onion          Same size as tomato

Mustard seeds.    1 tsp

Curry leaves.        10 leaves

Gram flour.           2 tsp headed

Sambar powder.  2 tsp flat

Mango powder.    4 pinch ( you can substitute this with  2 tsp tamarind paste )

Coriander leaves.  1/4 cup tightly packed 

Oil.                        1 tsp

Salt.  To taste

               

Making:

1. Clean & Chop onion and tomato into small pieces , collect coriander leaves and discard the 

    stem portion,actually I add more coriander leaves because It enhances the taste of sambar.

2. Heat a pan ,pour oil, add mustard seeds to heated oil ,wait for mustard seeds to splutter 

    ,then   add  onion and a bit of salt ,  sauté for some time (2 minutes ) in medium flame  then add 

   tomato and sauté  until onion and tomatoes are well cooked( change in color) .(it'll take only 5 minutes )

   

3. Now add sambar powder to it ,fry for a minute .

4. At the same time mix gramflour in a cup of water  without lumps .

5. Add this flour mixer to the cooked onion tomato  in the pan ,add another 2 -3 cups of water , 

    mango powder  and enough  salt ,let it boil. In between ,stir from the bottom of the pan . Keep it 

    in low flame.

     

6. Within  3-5 minutes sambar'll become thick, If needed ,add more or less water  for your desired

    consistency .check for the taste .if you need more tangy taste ,give another pinch of mango 

    powder. Right tangy ness and salt give you The Right taste of sambar.

7. Finally add coriander leaves and switch off ,stove.

8. Enjoy this new taste of sambar with dosa ,idli  ,pongal,poori,etc... 

PORIKADALAI LADDU-ROASTED GRAM DAL LADDU -POTTUKADALAI LADDU

PORIKADALAI LADDU

 This snack is my hubby's favorite...Making of this laddu takes not more than 15 minutes, within 15 minutes you get 16-18 small sized laddus . 

 This one we call, திடீர் லட்டு (quick laddu)

Let's go to the preparation...

Ingredients:

Roasted gram dal(பொட்டுகடலை)  powder -  2 1/2 cups

Powdered sugar.                                                -1 1/4 cups

Cashew.                                                            - 2 tbsp ( chop into small pieces)

Ghee.                                                                  -4 tbsp

Making:

1.  Start the process by making powder,first make roasted gram dal powder by grind.                       

      2 1/2    cups       roasted gram dal in mixer( approximately 1 cup dal yields 1 1/4 cup 

      powder). Then grind sugar and make powder,if you have powdered sugar in home ,then no 

      problem, use it.

2. Actual proportion , for 1 cup dal powder :,1/2 cup powdered sugar

3. Pour 1/2 tbsp ghee in a pan ,roast cashew in low flame  and take out when it 

    slightly turns brown.

4. In a bowl add roasted gram dal powder ,powdered sugar and cashew ,mix well with 

     a fork ,check whether they are evenly mixed .

5. Again in the same pan pour the ramaining ghee ,put stove in low flame ,ghee starts melting in the pan and now before the smoking temperature ( before smoke comes) lift the pan and pour melted ghee into the bowl  ,if ghee is heated enough you can see bubbles like in the below picture ,quickly mix the powder with fork,now it looks like crumbs ,take some crumbs in your hand ,make round  shaped laddu  by giving  enough pressure to that crumbs ,hold them tightly,so that it won't break,

Note:

Make laddus as quickly as possible before it cools down ,I usually pour little by little ghee to portions of powder and make laddus ,at that time also we have to keep the ghee in low flame (during the whole process keep ghee heated ). 

We get  16 laddus out of this flour.

If ghee is not heated well ,then it  needs more ghee  ,I use 4 tbsp ghee for these laddus.

We can also mix vanaspathi/ dalda with ghee ,instead of using only ghee.

Chop cashews into small pieces ,or it's tough to make laddus.

 We can also make this laddu with moong dal ,same process,instead of using gram flour use moong dal roasted and make powder and follow the same method.

That's it, 

    Our delicious and easiest laddu is ready......

MANGO PICKLE ( MANGA OORUKAI )

MANGO PICKLE --MANGA OORUKAI

Home made mango pickle....really easy and yummy 

Let's have a try at your home ,

Mango pickle goes well with curd rice,sambar satham ...I think,There is no need to tell any one  about mango pickle,everyone knows well..

Preparation time. 10 minutes

Ingredients:

Raw mango                3 numbers ( medium size, I prefer  kili mooku manga )

Fenugreek( whole).  1 tsp headed

Cumin seeds               1 tsp headed

Dry red chilies           20 in numbers (medium size ,spicy dry red chilies )

Salt                             3 tsp headed

Method:

1. In a pan dry roast fenugreek and cumin seeds ( together in medium flame)  ,don't  let it         burn , roast             

            it until aroma  comes ,   With in 1-2 minutes it's done . Keep it aside,

2.  In the same pan dry roast the dry red chilies for 2 minutes 

3.  Wash the  whole mangoes and dry it with a towel ,and then cut them into small cubes      ,or your desired size ,I prefer cutting them into small cubes ( size equal to a garlic pod).

5. Powdered the   roasted fenugreek ,cumin seeds ,dry red chilies and salt  in mixer .

6. In a glass bowl ,combine the prepared powder and cut mangoes ,mix well until each pieces are 

     coated .close the bowl with a lid  and leave it for 2hrs ,after   2 hrs  open the bowl and gently mix it ,

     You may notice some water coming out of mangoes , again close and leave it,Atleast  4-5 days it has to follow these process of mixing .

    Atleast 3-4 times a day mix it gently.

    On the second day onwards you can have it for your rice ,if you like that taste.

    I just kept this bowl near my stove for 1 week . And then keep it in fridge ,2  months gone  and last piece  also tastes the same.

   If you feel extra sour taste ,don't worry about it,just add 10-15 small green chilies ( wash,dry and slited) and again leave it outside( not in fridge) and follow the mixing process for 2 days and keep refrigerated ,

Keep small quantity of mango pickles outside for daily use, Refill from fridge whenever you need .

It keeps pickle fresh for Long days .

Aroma and taste from home made pickles are really good and mouth watering.

First photo taken : day 1

Second photo taken: after 1 month

   

IDLI SAMBAR

                                               IDLI SAMBAR RECIPE

 This is one of my favorite recipe, usually we prepare sambar in two methods,one for Idli, 

Dosa,Poori,Sambar vada   And the another one for rice .Now I'm going to give the recipe to you for the first one .

Preparation time :30-40 minutes.        Serving: 6 

Ingredients :

(1.)

Toor dal /split  pigeon peas.          3/4 cup

Moong dal./ split   Golden gram     1/4 cup ( green gram without outer coats)

Turmeric powder             1/4 tsp

Asafetida /hing powder. 1/2 tsp

Large onion      1 medium

Tomato.  1 large or (2 if small)

Green chilies. 2

Potato.   1 medium

(Chop the onion ,tomato and potato into cubes,slit the green chilies)

(2.)

Mustard seeds. 1/4 tsp

Pearl onion.  2

Dry red chili whole 2 (cut into halves)

Curry leaves.  10 count

Sambar powder. 1 1/2 Tbsp

Coriander leaves 1/4 cup (cleaned and tightly packed)

Oil 2Tbsp

(3.)

Garlic powder 1/2 tsp

Cumin powder 1/2 tsp

Salt

(Dry mango powder  1tsp- 2tsp   /Tamarind extract thick  1-2 tsp )

Method:

1.    Pressure cook all items listed in number (1) with 3 1/2 cups water.  ( 2 whistles in medium flame and then  reduce flame  and cook for about 6-7 minutes ) .switch off stove and wait until pressure completely released .

2.    (Tempering:)In a pan pour oil, add mustard seeds after splutter add  dry red chili and then add finely chopped pearl onion ,sauté until onion turns golden brown color 

   Now add curry leaves and sambar powder  fry for a minute ,(don't burn it )and switch off stove

3.  Check whether the pressure released ,with a spoon just mix the dal well ,check if completely mashed

5. Switch on the stove and  let it be in simmer ( low flame) .Now add the tempering ,garlic powder,cumin powder,salt and 2 -3 cups of water .  finally add coriander leaves 

 And now an important time to check for the sour taste and salt ,most of the time tomatoes  gives  right taste (sour) ,but some times they may not give that much we needed, so at that Time  you can just add dry mango powder or tamarind juice to it , right amount of salt and sour taste gives the right Taste for sambar. This kind of sambar (idli sambar)doesn't need much mango powder or tamarind juice.Taste  the sambar ,if you didn't feel sour taste ,just add  1tsp full mango powder or tamarind extract. ( upto you....)

 The more time you keep sambar in low flame  also adds taste .( usually ,I kept in low flame for about 10-15 minutes)

One more thing , Tempering makes sambar really aromatic and tasty ...dry red chilies are the added taste  and aroma when we fry that in Oil  and float them in sambar

Without dry chili ,curry leaves pearl onion , coriander leaves I won't do this sambar......(thalisam ....we called in Tamil ,makes this sambar really yummy....mouthwatering.)

Sambar powder- we can bought from stores or we can made ..

I use store bought sambar powder,.but  my mom do it at home ..so I'm sure I'll give you that home made powder later.