Tri Colour Cake Witout Oven (మువ్వన్నెల కేకు)

Happy Inndependence Day

Ingredients :

Alpurpose Flour (maida) - 2 1/2 Cups

Eggs - 4

Sugar Powder - 2 Cups

Baking Powder - 2 Tbsp

Venilla Essence - 2 Tbsp

Refined Oil (or) Butter - 1 1/2 cup or 1 Cup

Food Colours (Orange and Green)- 1 Pinch

Preparation Method :

1. Mix eggs and venilla  grind well.

2. Griend the sugar as Smooth Powder.

3. Now add baking Powder, Maida and Sugar Powder and mix it into eggs Venilla paste.

4.Take Three Bowls ,The Batter is in Three Parts.one is orange..Second One is White,and another Green like Our Indian Flag Colours.

5.  Now Take A Iron pan, Pour the Sand on That Pan.Placed on Gas Stove.

6. After Heat The Pan(5 or 10 Minutes Later) Take a Deep Bottemed Bowl (Steel or Alluminium).

7. apply Butter or Oil To That Bowl Pour Cake Batter into That Bowl.(Firstly Orange, Secondly White and The Third is Green).and Place the Bowl on Sand Pan.

8. Place the lid  & Cook for 1 hour.

* Now the  Tri Colour Cake is Ready.

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Pizza

Ingredients :

Mushrooms - 200 gms (or any other topping/vegetable of choice)

Green Capsicums - 2 medium sized

Cheese - 3/4 cup, grated

Pizza Base - 6 small

Pizza Sauce

Preparation Method :

1. Clean the mushrooms and them thoroughly.

2. Slice the mushrooms thin with the stalks and place them in a pan with 1 tbsp of water over high heat.

3. Stir gently will all the water is absorbed.

4. Wash the capsicums, cut them into quarters and remove the white pith and seeds.

5. Cut the capsicums into small strips.

6. Heat the oven to 170C.

7. Grate the cheese to make 3/4 cup.

8. Place the pizza base on a tray and spread the pizza suace over the top of each base.

9. Arrange the capsicums on top and spread the mushrooms over the capsicums.

10. Sprinkle the cheese over each base and place in the hot oven.

11. Remove the pizzas from the oven as soon as the cheese starts melting and the base turns light brown.

*  Cut and Serve hot.

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Mutton Keema Sandwich

Ingredients :

8 bread slices

Butter for applying on slices

1/4 kg boneless mutton Keema boiled

1/2 cup cheese, grated

1/2 tsp black pepper powder

1/2 tsp salt

1 tbsp butter (for sauting)

1/4 cup finely chopped onion

1 tsp ginger paste

1 tsp garlic paste

Preparation Method :

1. Heat 1 tbsp butter in a pan. 

2. Add onion, and fry till transparent. 

3. Add ginger-galic and saute for 2 min. 

4. Add mutton, salt and pepper.

5. Fry till light brown. 

6. Remove from fire and let it cool 

7. Slice the mutton into thin strips 

8. Apply butter on bread slices

Between two slices of bread : 

1. Arrange mutton Keema. 

2. Spread fried onion. 

3. Sprinkle cheese.

4. Cut the sandwich into two trinagular sandwiches each.

* Serve with tomato ketchup.

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Egg Puff

Ingredients :

Puff pastry sheet – 1 (I have used pepperidge farm puff pastry sheet. 2 sheets will be there)

Eggs -5

Onion – 1/2 cup (finely chopped)

Capsicum – 1/4 cup (finely chopped)

Tomatoes – 1/3 cup (finely chopped)

Ginger garlic paste – 1 tsp

Red chilli powder – 3/4 tsp (according to spice level)

Coriander powder – 3/4 tsp

Chaat masala – 1/4 tsp

Oil – 1 tbsp

Salt – to taste

Method of Preparation :

1. Thaw the puff pastry sheet for 40 minutes.

2. Boil the eggs for 15 minutes and peel the skin and heep it aside.

3. In the meantime heat oil in a pan and add the onions.

4. Add the ginger garlic paste and fry for 2 minutes.

5. Add the chopped capsicum and fry till they become soft.

6. Add the salt and tomatoes and fry till they become soft.

7. Add the red chilli powder, coriander powder and chaat masala and fry for 2 minutes.

8. Cut the eggs to 2 halves and add to the mixture.

9.Turn off the heat and let it cool.

10. Roll the puff pastry sheet little more thin like how we roll for chappati using maida or all purpose flour.

11. Cut them to 9 big pieces or 12 small pieces.

12. Keep the egg mixture in the pastry sheet and fold them and stick them by putting water in the edges.

13. Preheat the conventional oven to 400 F. Spray some oil in a baking sheet or aluminium foil and place the puffs and keep it inside the oven for 25 to 30 minutes or until they become golden brown.

* Serve hot with tomato ketchup.

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Chicken Stuffed Buns

Ingredients :

Active dry yeast: 1 tbsp

Warm water: 2 tbsps

Milk: 1/2 cup

Salt to taste

Vegetable oil: 1/2 cup

Maida: 2 1/4 cups (all purpose flour)

Sugar: 2 tbsps

Egg: 1, beaten

Egg white: 1, for egg wash

White sesame seeds: for sprinkling

Chicken Stuffing

Shredded Chicken: 1 1/2 cups (cooked)

Onion: 2 (finely chopped)

Ginger garlic paste: 1 tsp

Red chili powder: 1 tsp

Coriander powder: 1 1/2 tsps

Cumin powder: pinch

Garam Masala powder: pinch

Salt to taste

Coriander leaves: 2 tbsps (finely chopped)

Prepration :

1. Dissolve the yeast in warm water with 1/2 tbsp sugar and 1/2 tbsp flour. Leave aside for 10 mts.
Boil the milk and cool till it is warm on touch. Add sugar, oil and salt.

2. Mix well with a wooden spoon till the sugar dissolves. Add 1 cup flour and mix to a smooth paste.

3. Add the beaten egg, yeast and mix. Add the remaining flour and mix well till it forms a smooth dough.

4. Knead well for 10 mts. Let it rest till it doubles in volume (approx an hour or two). While its resting prepare the chicken filling.

5. Punch down the dough lightly using your palm and divide the dough equally.

6. Flatten each portion and fill with 1 tbsp of the chicken filling. Re-shape into a smooth ball. Sprinkle the top with sesame seeds.

7. Let it sit/prove for another 20 mins.

8. Bake them in a pre-heated oven at 200 degrees C for 10-12 mts. When it starts to brown, brush tops with egg white.

9. Method for Chicken Filling - Heat oil in a heavy bottomed vessel, add the onions and saute for 4 mts. Add ginger garlic paste and saute for 4 mts..

10. Reduce the heat, add the red chili powder, coriander powder, cumin powder and garam masala powder and mix well.

11. Add the shredded chicken and mix well. Add salt to taste. Cook for 3 mts.
* Turn off heat and cool. Add coriander leaves and mix.

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Eggless Chocolate Cake

Ingredients :

1/2 cup melted butter
2 tbsps brown sugar
2/3 cup (150 ml) water
2 tsps vanilla essence
1 tin condensed milk (400 gms)
1 3/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder
3/4 tsp baking soda
1 3/4 tsps baking pwd
1/4 tsp salt

Preparation :

1 Preheat oven to 150 C. Grease and flour an 8″-9″ inch baking pan.

2 Sieve maida, baking pwd, baking soda, salt and cocoa pwd, thrice. Keep aside.

3 Cream the sugar, melted butter, condensed milk and water till smooth using a wooden spoon or hand blender.

4 Slowly add little flour-cocoa mixture. Follow this procedure till the dry ingredients are completely blended with the wet ingredients. Add vanilla essence and combine well.

5 Bake in preheated oven for 45-50 mts or till a toothpick inserted into the cake comes out clean.

Time Period :

Preparation Time : 10 Min.

Baking Time  : 45 - 50 Min.

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Chocolate Marble Pound Cake

Ingredients :

2 cups all purpose flour/maida
pinch of salt
1 1/2 tsps baking pwd
1 cup white sugar
1 cup butter
3 eggs
1 tsp vanilla extract
1/4 cup milk
2 tbsps unsweetened cocoa pwd

Preparation :

1 Preheat oven to 170 C. Grease and flour a 9″ round baking pan.

2 Sieve maida, baking pwd and salt in a bowl.

3 In another bowl, combine butter and sugar. Use a hand blender to make a smooth creamy mixture.

4 Add one egg at a time, beating each egg for 1 mt. Add vanilla essence and mix.

5 Using low speed, mix in the flour mixture little by little alternating with milk. Do not overbeat, just mix till flour is combined.

6 Remove a cup of this batter in a bowl and combine cocoa pwd. Mix it and do not over beat.

7 Pour a tbsp of white colored batter into the greased and floured pan. Alternate with a tbsp of cocoa batter. Continue through out till both the batters are finished.

8 Take a knife and swirl it around the batter in a zig zag fashion, 3-4 times

9 Bake in preheated oven for 45 mts or till a toothpick inserted into the cake comes out clean. If the cake is browning too quickly on the top, remove from oven, cover with an aluminum foil and bake till done. Place on a wire rack to cool for 15 mts. Slice and serve at room temperature.

Time Period :

Preparation Time : 10 Min. 

Baking Time : 45 Min.

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Eggless Mango Cake

Ingredients :

1 1/4 cups all-purpose flour/maida
1/4 tsp baking soda
1 1/4 tsps baking powder
pinch of salt
2/3 cup sugar
1/2 tsp cardamom powder
3/4 cup mango puree
1/2 cup refined oil
1/2 cup buttermilk


Preparation :

1 Heat pressure cooker with lid on high for 5 mts (without the rubber gasket and whistle). Grease and flour an 8″-9″ inch aluminum baking pan. Keep aside.

2 Sieve flour, baking pwd, baking soda and salt. Add sugar and cardamom powder to the flour mixture and mix.

3 In a bowl, add vegetable oil, buttermilk and mango puree and mix well. Now, add the flour mixture and mix with the wet ingredients. Do not over mix. Gently tap the pan on the kitchen counter once to release any air bubbles.

4 Pour into the prepared aluminum tin.

5 Remove the pressure cooker lid and place a separator at the bottom of the pressure cooker. DO NOT ADD WATER. Using tongs, place the aluminum tin into the pressure cooker. Close lid and on high heat let it cook for 2 mts.

6 Reduce heat to low and cook for 40 mts. Turn off heat and do not open the lid for 5 mts.

7 After 5 mts remove the pressure cooker lid and carefully remove the aluminum pan and cool the cake for 15 mts. Overturn the cake onto a plate and slice.

Time Period :

Preparation Time : 10 Min.

Baking Time : 35 Min.

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Molten Lava Cake (Valentine's day Special)

Ingredients :

Dark Chocolate: 120 gms
Butter: 5 tbsps
Sugar: 2/3 cup (powdered)
Warm water: 1/4 cup
Instant Espresso Powder: 2 tsps
Eggs: 2
Egg yolks: 2
Salt: pinch
Flour: 2/3 cup


Preparation :

1. Pre-heat oven to 200 degrees centigrade. Grease 3 ramekins.

2. Melt chocolate and butter in a double boiler. Keep aside.

3. Mix together espresso and warm water. Keep aside.

4. Mix the powdered sugar, eggs, egg yolks and salt. Add espresso liquid and mix for about 2 mts.

5. Add the chocolate mixture to the egg mixture and whisk to combine.

6. Add the flour and mix. Do not over mix. Pour into prepared ramekins.

7. Place in the oven in the middle rack and bake for 12 mts.

8. The center will appear still gooey but the edges slightly firm.

9. Run a knife along the edge and invert onto a serving plate.

10. Sprinkle with powdered sugar and serve immediately. (I did not sprinkle any sugar)
* Serve with a scoop of vanilla ice cream.

Time Period :

Preparation Time : 15 Min

Cook Time : 15 Min

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Eggless cup cakes

Ingredients :

Maida - 2 1/2 cups, (all purpose flour)
Baking powder - 1 1/2 tsps
Baking soda - 1/2 tsp
Butter - 3/4 cup, softened (room temperature)
Sugar - 1 2/3 cups of powdered sugar
Vanilla essence - 1/2 tsp
Milk - 3/4 cup (luke warm)
Yogurt - 1 cup (room temperature)
To prepare Chocolate Ganache:
Fresh cream - 200 ml (I used Amul Fresh cream 25%)
Dark Chocolate - 200 gms, chopped into bits (I used Morde)


Preparation :

1. Pre-heat oven to 180 C for 15 mts. Place cupcake liners in a muffin pan and keep aside.

2. Sieve flour, baking powder and baking soda twice. Keep aside.

3. In a bowl, cream the powdered sugar and butter till light and fluffy.

4. In another bowl, mix milk, yogurt and essence. Whisk well for a minute. Pour this milk mixture into the butter-sugar mixer and whisk till well combined.

5. Add the flour and fold into the batter. Do not over beat. Just fold till not trace of flour is found.

6. Pour upto 2/3rd of the batter in each cupcake liner. Bake in pre-heated oven for 18-20 mts. Check from 15 mts onwards. They will not brown too much and will appear white in color after baking.

7. Place a tooth pick in the center of the cupcake and if it comes out clean, the cupcake is done.
Remove from oven and cool for 10-15 mts.

8. To prepare chocolate ganache, place the fresh cream in a stainless steel bowl and heat it over low flame till bubbles appear around the edge of the pot. It should just scald. It usually takes less than a minute or so. Turn off heat.

9. Immediately pour this cream over the chopped chocolate and cover it. Let is sit for 5 mts. After 5 mts, whisk till smooth and leave aside for half an hour. Frost the cupcake with chocolate ganache.

Time Period :

Preparation Time : 10 min
Cook Time :   20 Min

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Chocolate Fruit Cake

Ingredients :

Maida - 3 cups, (all purpose flour)
Cocoa powder - 3/4 cup
Baking powder - 1 tsp
Baking soda - 1 tsp
Salt - 1 tsp
Cinnamon powder - 3/4 tsp
Nutmeg powder - 1/2 tsp
Clove powder - 1/2 tsp
Butter - 1 1/2 cups
Sugar - 1 1/2 cups
Brown sugar - 3/4 cup
Vanilla essence - 2 tsps
Eggs - 5
Buttermilk - 1 1/4 cups, (or thick yogurt)
Mixed dried fruits - 2 1/2 cups - toss in 1 1/2 tbsps flour (refer fruit cake recipe on how to make mixed dried fruits in rum or orange juice)
Mixed nuts - 1/2 cup (I used almonds)
Glazed cherries - 1/2 cup (chopped)
Chocolate chips - 1/2 cup


Preparation :

1. Pre-heat oven to 160 C. Grease four 7" cake pans and line with parchment paper.

2. Sieve flour, cocoa powder, baking powder, baking soda, salt, cinnamon powder, clove powder and nutmeg powder. Keep aside the dry ingredients.

3. In a large bowl, cream the softened butter for a minute. Add sugar and brown sugar and beat until the sugar is well blended. Add lightly beaten eggs, vanilla essence and mix well.

4. Add a third of the dry ingredients and mix to combine. Add a third of the yogurt/buttermilk and mix. Again add a third of the dry ingredients and mix, followed by the yogurt. Repeat this process and end with the dry ingredients. Do not over beat.

5. Fold in the chocolate chips, mixed fruits, glazed cherries and chopped nuts. Do not over mix.
Pour batter into prepared pans till half full.

6. Bake in a pre-heated oven at 160C for 55 mts and for 10 to 15 mts at 130C or until a toothpick inserted in its center comes out clean.

7. Remove from oven and place on a wire rack to cool. Wrap in plastic foil and leave for 12 to 24 hours at room temperature.

8. Slice and serve.

Time Period :

Prep time : 30 min
Cook time : 65 min

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Basic Butter Sponge Cake

Ingredients :

Butter - 1 cup + 4 tbsps (unsalted and softened)
Castor Sugar - 1 3/4 cups
Vanilla Essence - 2 tsps
Eggs - 4
Maida - 2 1/2 cups (all purpose flour)
Baking powder - 2 tsps
Baking soda - 1/2 tsp
Milk - 2/3 cup
Buttermilk - 1/3 cup
Salt - 1/2 tsp

Preparation :

1. Preheat oven to 160°C. Grease and line two 8" cake pans with baking/parchment paper.

2. Sieve all purpose flour, baking soda and baking powder in a bowl. Add salt and whisk together. Keep aside.

3. In a bowl, cream butter, caster sugar and vanilla on medium-high speed until light and fluffy.

4. Add the eggs, one at a time, beating to combine. Add the buttermilk and beat for 10 seconds.

5. Add the flour, a few tbsps at a time. Use a wooden spoon to combine. Next add a little milk and stir to combine. Repeat with remaining flour and milk, ending with the flour.

6. Divide the cake batter equally into the two greased and lined pans. Bake for 55 mts to an hour or until a skewer inserted into the center comes out clean. (Check from 50 mts onwards) Allow to stand in pan for 10 mts.

7. Turn out onto a wire rack to cool for 30 mts.. Slice and serve.

* Tasty Butter Sponge Cake is Ready.

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Instant Chocolate Cake

Ingredients :

300 gm Parle glucose biscuit

5 tbs Sugar

2 tbs Ghee

2 tsp Cocoa powder

300 ml Cold milk

½ tsp Soda bicarb (Baking Soda)

Preparation :

1. Grind together the biscuits, coco powder, sugar and soda bicarb finely in a mixer. 

2. Take it in a mixing bowl, add the ghee and milk and mix it well. It should be of a pouring consistency 
   
3. Grease a glass bowl with ghee on all sides, pour the batter in it and bake in microwave mode for 7 minutes.  

4. Allow to stand for 10-15 minutes.

5. De mould it and pour chocolate syrup on it. This can be decorated with fresh cream and nuts. Cut and serve.

Time Period :

Preparation time : 10 mts
Cooking time: 7 mts in microwave mode.

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Chocolate Burfi

Ingredients :

300 gms Bourbon biscuit

100 gms Butter cashew biscuit

½ tin Milk maid

2-3 tbs Milk if required

2-3 tbs Grated paneer

2-3tbs Crushed dry fruits

2-3 Dessicated coconut 

Method :

1. In a mixer, grind the biscuits into a fine powder.
 
2. In a mixing bowl, add all the ingredients and mix well.


3. Knead it like a thick dough, divide into three parts and make long rolls out of it. 


4. Refrigerate it for 30 minutes. Cut into desired shape and serve chilled.

Delicious and instant choco melody is ready to taste.

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Red Velvet Cake

Ingredients :

Maida - 2 1/2 cups (all purpose flour)
Baking powder - 1 tsp
Baking soda - 1 tsp
Salt - 3/4 tsp
Cocoa powder - 2 tbsps (unsweetened)
Eggs - 2
Buttermilk - 3/4 cup
Sugar - 1 1/2 cups
Vegetable oil - 3/4 cup
Instant coffee powder - 1 1/2 tbsps mixed in 1/2 cup hot water
Vanilla essence - 1 1/2 tsps
Distilled vinegar - 1 tsp
Red food coloring - 3 tbsps or 3/4 tsp of red gel color mixed in 4 tbsps water (I used Wilton No Taste Red gel color and 1 tbsp of tomato red food color)
For cream cheese frosting
Cream cheese - 225 gms (I use Philadelphia brand)
Butter - 1/2 cup
Powdered sugar - 2 1/2 cups, sieved
Vanilla essence - 1 tsp

Method :

1. Preheat oven to 170 C. Grease and dust three 8" round cake pans or four 7" round cake pans or two 9" round cake pans..
2. In a large bowl, sift flour, salt, baking powder, 1/2 tsp baking soda and cocoa powder. Keep aside.
3. In a small bowl, lightly beat the eggs and add the butter milk and mix. Keep aside.
4. In a large bowl, add oil and sugar and beat for 3 to 4 mts until well combined. Add the vanilla essence, egg-buttermilk mixture, red food coloring and coffee mixture and mix until well combined.
5. Slowly add the flour, about 1/3 cup at a time and mix to combine. Do not overbeat. Repeat till all the flour is blended into the batter.
6. Mix 1/2 tsp of baking soda with a tsp of distilled vinegar and as it sizzles, add it to the cake batter and mix. Immediately pour the cake batter into the prepared pans.
7. The batter should fill only half the pan and not more since the cake with rise on baking.
8. Bake in pre-heated oven at 170 C for 40 to 45 mts. Check from 35 mts onwards. Large cakes take more time to bake than smaller cakes. Cool the cakes for 5 mts and then invert each onto a plate, then invert again on the right side of cake onto a cooling rack. Allow the cakes to cool to room temperature..
9. To prepare the frosting, in a large bowl, beat cream cheese and butter for 3 mts with an electric mixture. Add the vanilla and mix. Add sieved powdered sugar a little at a time and beat until frosting is light and fluffy approx 4-5 minutes.
10. To assemble the cake, place one cake layer on a cake plate, level the cake (if the cake has a dome shape use a serrated knife to level) and spread a quarter of the frosting on top. 
11. Place another cake layer over it and level the cake. Spread a quarter of the frosting on top. Place the third cake layer on top, level the cake and spread frosting on top. You can frost the sides with the remaining frosting. 

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Coconut Cake (Kobbari Cake)

Ingredients :

All Purpose Flour(Maida) - 3 cups
(If you want more coconut flavour, use 2.5 cups of maida and 1/2 cup of shredded coconut)
Unsalted Butter - 1 cup (at room temperature)
Sugar - 2 cups
Eggs - 4 (yellow and whites seperated)
Vanilla Extract - 1 tsp
Baking Soda - 1 tsp
Salt - a pinch
Milk/Coconut Milk - 1 cup 

 

Method :

1. Beat the butter with a hand mixer until it is fluffy.
2. Add sugar and egg yolks to this and continue to mix it.
3. Mix all the dry ingredients (flour, salt and baking soda) seperately in a bowl.
4. Add the dry ingredients and milk alternately to the butter mixture and continue to mix it.
5. Add the vanilla extract to the batter.
6. Beat the egg whites seperately till stiff peaks are formed.
7. Fold in the egg whites gently with the cake batter.
8. Transfer the batter to 2-3 cake pans (depending on the size of the pan) and bake it for 25-30 minutes in a oven preheated to 350 degee F.
9. Check if the cakes are done by inserting a toothpick. The cake is cooked if the toothpick comes out clean.
10. Cool the cakes completely before applying the frosting.
11. For the frosting, I've done a simple whipped cream icing with sweetened shredded coconut flakes all over. 

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Zebra Cake

Ingredients :

All Purpose Flour (Maida) - 2 cups

Sugar - 1 cup

Canola or Vegetable Oil - 1 cup

Milk - 1 cup

Eggs - 4

Vanilla Essence - 1 tsp

Baking Powder - 3 tsp

Cocoa Powder - 2 tblsp

Method :

1. Take the eggs in a large mixing bowl and beat it nicely.

2. Add the sugar, oil and milk to this and mix well.

3. Sieve the flour and baking powder into the wet mixture while mixing continuously till you get a smooth batter.

4. Finally mix in the vanilla extract.

5. Divide the batter into two bowls. In one portion add the cocoa powder and mix thoroughly. The chocolate flavoured brown batter and the vanilla flavoured white batter are all ready to make the zebra print.

6. Preheat the oven to 350 degree F (180 degree C).

7. Take a 8" or 9" round cake pan. (If needed, grease the cake pan with butter and add a dusting of flour. Since I used a silicone cake pan, I din't have to do this.)

8. To make the zebra pattern, take about 1/4 cup of the white batter and pour in the center of the cake pan. 

9. Next pour the same amount (about 1/4 cup) of the brown chocolate batter on top of the white batter and in the center of the pan.

10. Repeat the process alternating the batter. The batter will spread creating the zebra print.

11. Bake the cake for 30-40 minutes till a toothpick inserted comes out clean.

12. Once it cools, cut and enjoy the zebra cake. 

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