Yum
This is a very basic cake with the ingredients available at home. There is no separation of eggs n stuffs like that and there's no need for frosting as well. This is a super moist cake. If needed you can slather on some butter cream or whipped cream frosting.
Ingredients:
all-purpose flour leveled - 2 cups
Powdered sugar - 1 + 1/4 cup
butter, softened - 1/2 cup
baking powder - 1 Tsp.
eggs - 2 no.
milk - 1 cup
vanilla extract - 1 tsp.
salt - 1 Tsp.
Method:
- Preheat oven to 180 C . Grease and flour two 8-inch cake pans.
- Sift together flour, sugar, baking powder and salt in large bowl at least 3 times.
- Add butter, milk and vanilla and beat the mixture in medium speed for 4 minutes, beat in the eggs. The mixture will be creamy and of dropping consistency.
- Pour batter into prepared pans, dividing equally among both. Bake 30 or until toothpick comes out clean.
- Cool the cake in pans over a wire rack for 10 mins. Turn out and cool thoroughly on wire racks.
- If using whipped cream frosting refrigerate the cake for an hour or two and then apply.
Yum
Ingredients:
Grated Carrot - 2 cup full
Powdered Sugar - 1 + 1/2 cup
Eggs - 3
Dates,chopped - 1/2 cup
Raisins,chopped - 1/2 cup
Cashew, coarsely ground - 1/2 cup
Vegetable Oil (or Ghee or equal parts of both) - 1 + 1/2 cup
Baking Soda - 1 tsp.
Cinnamon Powder - 1 tsp.
Salt - a pinch
All Purpose Flour - 2 cup
Method:
- Preheat the oven to a 180 C. Lightly grease a 9 inch pan with oil or butter and line it with parchment paper and set aside.
- Sift the flour, salt and baking soda at least thrice.
- Beat the eggs using a beater for 3 mins.
- Add the sugar to the beaten eggs and combine well.
- Combine slowly the sifted dry ingredients and oil alternately starting and ending with the dry ingredients.
- To the above batter add Cinnamon Powder, dates, raisins and cashew nuts and combine well.
- Finally add the grated carrot to the batter and combine well.
- Pour the batter into the prepared tin, smooth out the top lightly and place the tin in the center of the oven and bake for an hour.
- Check if the cake is cooked by inserting a tooth pick or a sharp knife.(The cake is cooked if it comes out clean if not small crumbs will be stuck to the knife).
- Give it another 10 mins. if not cooked.
- Remove from oven and leave it out to cool. Then Serve.
Ingredients:
Idli - 4 nos.
Onion - 1 cup finely chopped
Green chilli - 1 finely chopped
Ginger - 1 inch piece finely chopped
Turmeric powder - a pinch
Chili Powder - 1 tsp.
Mustard -1 tsp.
Bengal gram - 3/4 tsp.
Urad dal - 3/4 tsp.
Hing - a pinch
Curry leaves - few sprigs
Oil - 1 1/2 tbsp.
Salt as required
Method:
- Crumble the idlis with your fingers or even better use a fork.(easy if the idlli is cold).
- Heat oil in a pan, add mustard seeds, when it splutters, add bengal gram, urad dal, hing and curry leaves.
- When dal turns golden brown, add the chopped onions, green chilies, ginger, turmeric and chili powders, salt and saute till onions turns transparent.Then add the crumbled idli and mix well. Taste and see if more salt is needed.
- Garnish with coriander leaves and serve.
Ingredients:
Raw mango – 2 Nos.(peel and cut in 1 inch sized cubes)
Black pepper – 12 pods, crushed
Cinnamon stick – ½ inch
Sugar – 100 gms.
Turmeric power – ½ tsp.
Red chili powder – 1 tsp.
Fennel seeds – 1 tsp.,crushed
Salt – 1 tsp.
Oil – 2 tbsp.
Method:
- Heat oil in a kadai and add the crushed black pepper and cinnamon stick and saute for 2 mins.
- Add the cubed mangoes in the kadai and incorporate it well and leave it for new 5 min on medium heat.
- Add the turmeric,chili powder and salt and mix well for a minute or two.
- When the mangoes turn a bit soft add the sugar and mix well until it dissolves. Add little water if required.
- Cook for another 10 mins. and add the crushed fennel and remove from flame.
- Allow to cool and store in a air tight jar in refrigerator (keeps good for a month). Serve with any kind of breads.
