Ombre Layer Cake

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     This is the cake I made for my daughter's birthday when she turned 3. When I asked her, what was her favorite color she said "orange" hence the color of the cake(she kept changing the color). She loves chocolate(who doesn't) & I wanted to make her a chocolate cake but as I  badly wanted to bake an ombre layered cake, knowing very well that my daughter wouldn't like it I went ahead with my plan. After all there was another birthday coming up next month. As I was in a hurry I was unable to take step by step pics. Please be sure to read the notes given at the end of the post.

Ingredients:(Makes a 8"inch 4 layer cake)
For the sponge:
Caster sugar -     335 g. (*)
All purpose flour  -  315 g.
Cornflour              -   35 g.
Baking powder     -   1¾ tsp.
Salt        -   ¾ tsp.
Unsalted butter, at room temperature  -  335 g.
Eggs, large   -  6
Milk    -  5 Tbsp.
Vanilla extract  - 2 tsp.
Orange gel food coloring - 3 tsp. (*)
For Buttercream Icing:
Unsalted butter   -  230 g , at room temperature
Milk  -   120 ml.
Vanilla extract   -  2 tsp.
Icing sugar - 1 kg. (*)
Orange gel food coloring  - 2 tsp. (*)
Method:
1. Preheat the oven to 180° C. Grease four 8" cake pan & line with parchment paper. (or bake in batches).
2. Put the sugar, flour, cornflour, salt and baking powder in a large bowl and beat with a hand held beater for 30 seconds(to combine all the ingredients). To this dry ingredients add the butter, eggs, milk and vanilla extract & beat  for  few seconds(50 sec.). Scrape down the sides of the bowl using a spatula, then beat again for another 5 seconds.(Do not over beat)
3. Divide the batter equally between four bowls. Add about 1 ½ tsp. of gel food color to one bowl and reduce the amount gradually (1 tsp., ½ tsp., ¼ tsp.) and add it to each bowl of batter.
4. Pour each bowl of batter into a separate prepared cake tin and spread  it out evenly with a spatula. Bake for  about15 minutes  or until an inserted skewer comes out clean. Transfer the baked cake to wire racks  to cool completely before assembling.(*)

 For the buttercream icing:
1. Beat the butter, milk, vanilla and half the icing sugar in a bowl using an electric hand mixer until smooth.
2. Gradually beat in the remaining of the icing sugar to a smooth consistency.
3. Take about ¼- ½ cup of icing in a separate bowl and beat in about ¾ tsp. of gel food color with a  whisk until well incorporated. Beat in more food coloring if you want a darker color. Divide the rest of the icing and follow the same procedure (gradually decreasing the amount of food color). This icing can be stored in the fridge for 2 days.(beat it well before using)

To Assemble the cake:
1. Peel the parchment paper off all the cakes. Trim of the domed tops if any.
2. Place the first cake on a cake stand or a serving plate, starting with the darkest shade(the order of stacking is up-to you) Just make sure you have them in one order of shading or another, not all jumbled up.
3. Spread a thin layer of vanilla icing(i used a lighter shade of orange for both layering & crumb coat) on top of the first cake. Then carefully place the second cake on top. Continue like this until all four cakes are stacked one on top of each other. Place the whole cake in the fridge for  about 20 minutes to allow the icing to set.
4. After the icing has set, crumb-coat the cake by spreading a thin layer of icing down the sides and on the top of the cake. Place the crumb coated cake in the fridge for another 30 min. for the icing to set.
5. It's up to you to decide on how to decorate the cake with different colored icing. You can just apply a single colored icing all over or you can also decorate the whole cake in ombre layers like I did. You can pipe ombre rosettes or a petal ombre etc.
6. Go to this site for the type of icing I have done ombre effect
7.  I piped buttercream roses for decorating on top of the cake with the extra icing I had.

Notes:
* I used a food processor to ground raw brown sugar. You can also use white sugar.
* Use a gel based food color, If you dont have gel food color use a very good quality liquid food color(use very little as it might change the texture, taste and the baking time too)
*I baked the cakes one day ahead and iced the cake the next day.
*Adjust the quantity of icing sugar and milk for making the icing.

Honey Buttermilk Bread

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Ingredients:
Whole Wheat Flour -  200 g. 
All Purpose Flour   -      200 g. 
Active Dry Yeast    -      1 tsp.
Honey                    -      3 Tbsp. 
Salt                         -     1 tsp.
Lukewarm Water    -     50 ml 
Oil                          -     2 Tbsp.
Baking Soda           -     ½ tsp.
Butter Milk         -        200 ml 
Milk for milk wash   -   1 Tbsp.
Melted Butter           -     1 Tbsp. for glazing (optional)

Method:
1. In a bowl dissolve 1 tsp. of honey & 1 tsp. of yeast into 50 ml of lukewarm water. Keep is aside until it froths(10 to 15 min).
2. In another mixing bowl, take 200 ml. room temp. butter milk, remaining  honey, ½ tsp. baking soda, 1 tsp. salt and the fermented yeast solution. Mix everything well.

3.  Add the flours gradually to the prepared solution & knead the dough for about 10  minutes to form a smooth ball. Add very little flour(1 tsp.) if you feel the dough is sticky.

4. Place the dough ball in a greased bowl, cover the bowl with a cling film or a kitchen towel & set it aside to rise(double in size). It took 40 to 50 min. for my dough to double(warmer weather = lesser time).
5. Once dough doubles in volume, punch it to release the air. Roll it into a rectangular shape.

6. Roll up the dough to form a  log shape. Place the  log shaped dough in a greased loaf pan(8"*3") with seam side facing down.

7. Brush the dough with milk, cover with a cling film or kitchen towel & set it aside for the second rise(about 30 min). Preheat (heating the oven for 10 to 15 min. before placing the loaf tin) the oven at 200 degree Celsius.

8. After the second rise, remove the cling film & bake  in the preheated oven for about 40 minutes.
9. Remove the baked bread from the oven & brush the top of the bread with the melted butter. Let it cool in the pan for a few min.
10. Remove the loaf from the pan & set it on a wire rack to cool. Let it rest for a min. of 2 hrs. before slicing.
Source: sonilicious

Blueberry Muffins

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Ingredients:
All Purpose flour  -  360 g.
Caster sugar       -  360 g. *
Salt    -   1 tsp.
Baking powder  -    1 tsp.
Baking soda -  ½ tsp.
Buttermilk    -  375 ml **
Egg    -    1
Vanilla extract    -   ½ tsp.
Butter, melted    -    70 g.***
Blueberries       -    250 g.

Method:
1. Preheat the oven to 170°c.
2. Combine the buttermilk, egg and vanilla extract in a bowl.
3. Put the flour, sugar, salt, baking powder and baking soda in a bowl and beat on a low speed using a beater.
4. Slowly pour the buttermilk mixture into the flour mixture and beat until all the ingredients are incorporated.

5. Pour in the melted butter and beat until it has just been incorporated,gradually increase the speed of the beater and beat until the mixture is even and smooth.
6. Gently fold in the blueberries with spoon/spatula until evenly spread throughout the mixture.

7.Spoon the mixture into a 12 hole muffin tray lined with paper cases until each case is 2/3 full.

8. Bake in the oven for 20-25 mins or until a skewer comes out clean and the muffins are golden brown in color.
9. Leave the muffins to cool slightly into the pan before turning out onto a cooling rack to cool completely.

Note:
* Caster sugar is nothing but finely ground granulated sugar(not powdered).
** Make your own buttermilk by mixing equal quantities of water and curd/yogurt.
*** The melted butter should be bought to room temperature before adding it to the batter.(melt the butter before proceeding with the other steps)
# I halved the recipe as I did not have enough blueberries & I made 12 muffins as my muffin tray was smaller in size.
# If not stored properly, the muffin tops will become sticky.

Masala/Savoury Buns

                      Have you heard of the Bangalore Iyengar Bakery? If you have then you would have certainly heard of  their famous khara buns a.k.a masala buns etc..I came to know of this bakery through blogosphere, people were just gaga over almost every baked item from this bakery. So me being in Chennai, thought well I can't travel all the way to Bangalore just to have buns from that bakery!..may be just may be if I am lucky.......then after some more digging about this bakery I came to know that they where in Chennai tooooo wow..after a few months I forgot about all this...

During my regular visit to Chennai I accidentally came across this bakery(i was in a car) and I was thinking..well that looks  familiar hmmm...then it struck me!  And guess what I am lucky after all, I went to their bakery the very next day & bought the buns, dilkush, honey cake..seriously I didn't know what to buy (this happens to me whenever I visit a bakery ;P). 

I really loved their masala buns, it was buttery soft just melt in the mouth..

OKK! lets go the recipe now, shall we..I got his recipe from "the chef & her kitchen" . Do not let the lengthy procedure put you off..I have added pics. If you are new to baking bread..just go through the recipe once incl. the pics..I promise this is a simple recipe..once you get a hang of the proofing, kneading process.. baking a bread will be a breeze..and you will never buy your bread from stores again.

Ingredients:

All purpose flour  -  1½ cups 

active dried Yeast  -   1½ tsp. 

Milk  -   ¼ cup 

Water   -  ½ cup 

Sugar    -  1½ tsp. 

Butter    - 2 Tbsp., melted 

Salt     -  1 tsp. 

Onions  -  1 big, finely chopped 

Green chilies  -  5-6 ,coarsely ground

a sprig of Curry leaves,finely chopped

Coriander leaves -  ¼ cup, finely chopped 

Cumin seeds - ¾ tsp. 

Salt to taste

Oil  -  1 tsp. 

Butter,to brush the buns about 1 Tbsp.

Method:

1.  Combine the milk & the water in a big bowl.(this mixture should be lukewarm NOT hot)

2. Dissolve in the sugar & yeast in the milk + water mixture & mix well until dissolved. Set this aside for  about 15 mins or until the yeast mixture becomes frothy(if the yeast is good, it wont take more than 20 min. to proof).

3. In the meantime heat oil(any oil will do) in a pan and splutter the cumin seeds,  add chopped onion and saute until it is transparent. Now add coarsely ground green chilies and fry for a minute or two.Add little salt, chopped coriander leaves & set aside to cool.(salt will be added in the dough too.)

4. Now back to the frothy yeast mixture..Stir in the melted butter and salt to the  yeast mixture and  add 1 cup of flour to begin with & combine well. Gradually add the remaining flour & mix well.

5. Now prepare(clean, dry & sprinkle little flour) some space on the kitchen counter to knead the dough.  Place the dough on the floured surface & knead it well for at least 10 mins. At the end the dough should be soft & non sticky ball.( add very little flour if you feel the dough is sticky, too much flour will make your masala buns dense) .

6. Roll out the dough ball with a rolling pin & add the prepared onion mixture(which would have cooled by now) in the center  cover it up with the dough and knead again to form a soft ball (about 10 min)(add flour only if needed).

7. Place this dough ball in a oiled big bowl, roll the dough in the bowl so that it is oiled as well , cover with a kitchen towel or cling film & set it aside for the dough to rise(double in size) for about 1.5 hrs.(depends on the weather)

8. After the first rise, place the dough again on a floured surface & knead for another 7 mins.(this is to remove the air bubbles from the dough)

 9. Roll the dough in to log shape & Divide the dough into 7-8 portions and shape them into smooth buns and place them on a baking tray with adequate space in  between.(I lined my tray with parchment paper). cover the tray with a kitchen towel & set aside for the second rise(do not skip this step) for about 45 mins.

10. Preheat the oven at 220 º C for 10 to 15 mins. After the second rise, brush the top of the buns with little milk. 

11. Reduce the oven temperature to 180 º C. Place the buns in the oven & bake for 15 to 20mins.(the buns will sound hollow when tapped.By now the  buns would have turned to  a  golden brown in color. Remove the baked buns from the oven & immediately brush the buns with butter & serve..Serving suggestions:You can  slice these buns, slather butter  & serve &/ sandwich some spicy peanuts too..

Angamaly Fish Curry

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Ingredients :
 Fish             -        1 Kg. cut in small to medium cubes
Raw Mango -         1 (medium sized, peeled  & sliced)
Onion           -         1 (medium sized, finely sliced)
Shallots        -         20 no.(finely sliced)
Green Chillies -      4-5 (sliced)
Garlic              -     4 cloves (crushed)
Ginger             -     1" piece, (sliced)
Turmeric Powder -  ½ tsp.
Coriander Powder : 3 Tbsp.
Red Chilli Powder : 1½ Tbsp.
Salt to taste
Vinegar    -     3 Tbsp.
Coconut Oil -  3 Tbsp.
Curry Leaves - 2 sprigs
Semi Thick Coconut milk – 2nd extract - 1 cup
Thick Coconut milk -1st extract     -          ½ cup

For Tempering :
Fenugreek Seeds    -  ¼ tsp.
Shallots/Cherriya ulli         -   8 (finely chopped)
Dried Red Chillies -   4
Red Chilli Powder   -  ½ tsp.
Fenugreek  powder(ulluva podi) - a pinch
Curry Leaves - 1 sprig
Salt to taste

Method:
1. In a pan (heavy bottomed/manchatti), add the sliced onion, small onion, crushed garlic, chopped green chillies, sliced ginger, turmeric powder, coriander powder, red chilli powder & required amount of salt & crush them with your fingers.
2. Add the curry leaves, vinegar, coconut oil into it and combine well.
3. Now pour the semi thick coconut milk & half of the thick coconut milk so that it just covers the ingredients.Add  little if required.
4.Keep the vessel on high flame & bring it to  boil. Once it starts boiling add the sliced raw mango  and cook until the mango pieces are almost done(cooked). Check the gravy for salt.
5. Reduce the flame to medium, slide in the fish pieces; check and adjust the salt & swirl the pan so that all the fish pieces are  immersed in the gravy.
6. Bring the gravy to a boil then Cover and cook  for  about 15 mins or till the fish is cooked. By now the mango pieces would  be done too.
7. Lower the flame to low & pour the remaining half of the thick coconut milk & cook for another minute or two. Swirl/shake the vessel(DO NOT use a spoon as the fish might crumble) so that everything is combined well. Remove from flame & set aside.
8. for the tempering.. In a frying pan, heat coconut oil, splutter fenugreek seeds, sliced  shallot, dried red chillies, curry leaves & fenugreek  powder and red chilli powder, saute till it turns to light brown in colour and  pour it on the  curry .
9. Goes well with rice,  Appam or any other Indian bread.

Notes :
* I used King Fish/nei meen , Pomfret/ avoli or any other  thick fleshed fish can be used.
* I used Fresh coconut milk . You can use coconut milk powder or the canned one too, but fresh coconut milk does make a huge difference .
Recipe Source: Taste of Kerala

Chocolate Bread

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This recipe is from the cake bible by rose which is a must have book  for all bakers(this is my first/only book on baking I own). I have baked a fair number of cakes before, and the procedure were almost similar like cream the butter and sugar..add eggs..flour etc..But in this book the steps are different, the author explains the reason too..I have made several cakes from this book and I have always had a perfect cake. I can just go on and on ..about this book, trust me this is one of a kind 
book. 

Coming to this recipe..this is a very simple recipe, easy to follow. This was a big hit with my family and I'm sure it will be the same for you too. Rose recommends to weigh your ingredients for best results. I have given the recipe in both grms. & Tbsp. in case you don't own a weighing scale.

Ingredients:
Unsweetened cocoa powder (Dutch-processed)   -      21 g.  (3 Tbsp.+1.5 tsp.)
Boiling water                                                         -      44g.   (3 Tbsp.)
Vanilla extract                                                        -      1 ½ tsp.
Large eggs                                                              -      3
Sifted cake flour                                                    -       125g.(1¼cup)
Sugar                                                                      -      175g.(´¾cup+2 Tbsp.)
Baking powder                                                        -      ¾ tsp.

Salt                                                                          -       ¼ tsp.
Unsalted butter, softened to room temp.               -       184g.(13 Tbsp.)

Method:
1. Preheat the oven to 180° C.(heat your oven for 15 to 20 min. at 180°c). Grease with butter and line the bottom of a loaf pan(8*4* 2.5 ") with parchment paper.(I used a non.stick pan, so I did not do any of this)
2. Whisk together the cocoa powder and the boiling water until smooth, let it cool to room temperature. Lightly whisk in the eggs and the vanilla extract.
3. Add the remaining dry ingredients to a large bowl, and using a electric beater mix on low speed for 30 seconds to blend them together.
4. Add half of the chocolate mixture from step 2 and the butter and beat on medium speed for a minute. Scrape down the sides of the bowl with a spatula.
5. Gradually add the remaining chocolate mixture in 2 batches and beat for 20 seconds each time. Scrape down the sides & Spoon the batter in to the prepared loaf pan, smooth the surface with a spatula.
6. Bake for 50 to 60 minutes, until a toothpick inserted in the center of the cake comes out clean. (refer notes below)(Mine took 50 minutes). If the cake starts browning too much, then cover it loosely with an aluminum foil. If you want to have a nice slashed look on the loaf, make a cut with a lightly greased sharp knife 25 minutes into baking time(must be done quickly)
7. Once the cake is done, allow it to cool for 10 minutes in the pan, then loosen the sides of the cake  & invert onto a greased wire  rack, re-invert it again so that the top side is up(this is to prevent the cake from splitting) .
8. The cake should be stored only after it has cooled completely. Dust with powdered sugar if needed.

Note;
* If you don't have cake flour, use all purpose flour+ corn flour..when weighing the flour first add 2Tbsp. of cornflour then add the required all purpose flour. ( as cake flour is not available where I live, I use this method)
in short------1 cup AP flour - 2 Tablespoons AP flour + 2 Tablespoons cornstarch = 1 cup cake flour.
* DO NOT over-bake the cake/bread. The baking time varies with oven, check the cake at 50 min.
* this is the first time I am making a slash on a cake, I was so nervous..hence a sloppy slash :D
* Feel free to drop any suggestions/questions about the recipe..I am not an expert but i will try to help with any doubts ..

Colocasia fry/Chembu mezhukkupuratti

Ingredients :
Chembu (Colocasia) - 300g.
Turmeric Powder -  1/2 tsp. 
Red Chilli Powder -  1 Tbsp. 
Salt  to taste
Coconut oil - 3 Tbsp. 
Mustard Seeds -  1 tsp. 
Dry red Chilly - 2 no. 
Curry leaves - 1 Sprig

Method :
1. Peel, Clean & cut the Chembu into medium size cubes. 
2.Cook chembu with salt and turmeric powder until  it becomes tender. Drain the  water and set aside.
3. Heat oil and splutter Mustard Seeds in a pan. Add the Dry red chili & Curry leaves & saute for few seconds. 
4.  Add the the cooked Chembu pieces, chilly powder and salt (if needed). Shallow fry on low flame till golden brown & crispy on the outside & soft inside. & serve with rice. 

Note:
* if you feel that the vegetable needs to become a bit more tender even after cooking it in water, just cover the pan while frying for 5 or more minutes until tender. 

#kerala #thecookingcauldron #spicy #chilli

Ridge Gourd/Peechinga In Coconut Milk

                                This is a mildly spiced curry, adjust the number  of green chillies according to its level of heat. Ridge gourd also known as loofa is a common sight in several bathrooms, but many people are unaware that it can also be consumed when harvested @ a young stage before they become fibrous.

Ingredients:
Ridge gourd/Peechinga   -   2 big, peeled
Oil                     -   2 Tbsp.
Onion                   -   1 big, chopped
Garlic                  -   3, crushed
Green chillies          -   2, slit lengthwise
Curry leaves            -   1 sprig
Red Chilli flakes       -   1 tsp.
Turmeric powder         -   ½ tsp.
Medium thick coconut milk-  ½ cup
Salt to taste

Method:
1.Wash the peeled gourds, slice them in 4 lengthwise & chop.
2.Heat oil 2Tbsp. oil in a pan & add the 3 crushed garlic & sauté for few seconds.
3.Add the curry leaves,1 chopped onion,1tsp. of red chilli flakes & 2 slit green chillies and sauté until the onions are golden brown in colour.
4.Add in 1/2 tsp. of turmeric powder and combine well for a minute or two. To this add the chopped ridge gourds & required amount of salt combine well & cover & cook on medium flame till the ridge gourds are cooked well.
5.Remove the lid & cook until almost all the water has gone. Now add 1/2 cup of medium thick coconut milk, mix well & remove from flame. Serve. Goes well with rice, chapattis.