Sweets and Cakes - No comments - Page 10

VICTORIA SANDWICH CAKE

Ingredients
1. 4oz butter or margarine
2. 4oz castor sugar
3. 2 large eggs
4. Few drops vanilla essence
5. 4oz self-raising flour, sifted
6. Pinch of salt

To Finish: Jam, whipped cream and sifted icing sugar

Method
1. In a medium sized mixing bowl, cream together the butter and castor sugar until light and fluffy. Beat the eggs one at a time and the vanilla essence.
2. With a metal spoon, gently fold in the sifted flour. When it is all incorporated, divide the mixture equally between 2 greased and lined 7" sandwich tins, levelling off the surface.
3. Bake in the centre of an oven preheated to 180C/350F for about 25 minutes. Test by pressing your finger gently onto the sponge, it should feel springy and leave no impression when the cake is done.
4. Level to cool for a minute in the tins, then turn out onto wire cooling racks and carefully peel off the greaseproof paper.
5. When cold, sandwich together with jam and whipped cream and dust the top with sifted icing sugar.

Note: I love this cake so much and never get tired of it. Hope you all enjoy this too..!! 😉 Edited by Sue Nair - 16 years ago

I tried Mango-Coconut cake recipe given in Woolworths' Fresh Magazine yesterday and turned out really good. So thought of sharing it here. But sorry guys, I dont have the pictures since we finished the whole cake within 4 hours after baked... (Yes..Time for GYM for me and 4 of my friends 😃 ).
The picture is not my version of cake...I took it from Woolworths magazine.. 😃

Mango-Coconut Cake
1 1/2 cups of wholemeal self-raising flour (it can also be white flour)
1 cup of sugar
2 cups desiccated coconut
3/4 cup of mango nectar
300g sour cream (I didnt have enough, so I subsituted with milk 100g which turned out good as well)
1 large mango (I used kesingston pride mango)
The mango is sliced to 8 pieces to put on top and the rest is cut into cubes.
a pinch of salt
1 egg whisked

Firstly mix the flour, coconut and sugar in a large bowl. Then add egg, mango nectar, sour cream, cubed mango and salt as well. Then scoop the mix into a greased pan. Lay the mango slices on top. Then bake in a preheated oven at 170C for about 1 hour. Time may vary depending on the oven. Leave it to cool for about 1 hour and then enjoy the cake.

The recipe's page
Mango-Coconut Cake
Edited by riyana_05 - 16 years ago

THENGAVADA

This is a Kerala item similar to our South Indian tattai.
The pepper in this dish gives it the umph.
Goes well with hot tea or cold beer.

Ingredients:
3 cups rice flour
cup roasted urad dal flour
cup fresh coconut
tsp tumeric powder
1 tbs crushed pepper corns
1 tbs ghee
Salt to taste
Oil for frying

Method:
Mix all the ingredients except the oil.
Add enough warm water and knead to a soft dough.
Spread a clean cheesecloth, or white cloth on the table.
Break off pieces of the dough and roll them into small
Lime sized balls. Place the ballon the cloth and flatten
Each ball into a disk. The cloth will absorb some of the
Water from the dough and make it easier to fry.
Heat oil in a wok, deep fry the disk to a golden colour.
Remove and store in a tin after cooling.

Edited by Kavitha Ravi - 16 years ago

This jelebi cloth is 20 years old.
It was given to me by my M.I.Law.

JELEBIS
Ingredients:
2 cups urad dal
cup rice
2 cups sugar
4 cups ghee
A few drops orange colour
A few drops rose essence

Method:
Soak dal and rice for an hour.
Then grind them to a very fine thick batter
In a wok add the sugar and 1 cup of water and the
Food colouring, and cook over medium heat.
Cook till one string consistency. Add the essence.
Keep the flame very, very low and keep the syrup warm.

In another wok heat the ghee. Fill a jelebi cloth or a large
Squeeze bottle with the batter.
When the ghee is hot,slowly squeeze the batter in pattern.
( You need pratice to do this. I am also hopeless )
With a slotted spoon turn them and cook on both sides.
Fry them until they are golden and crispy, then remove them
From the ghee and directly put them in the syrup.
Turn the jelebi with a tong to coat them evenly.
Remove them from the syrup after two or three minutes.
Always put hot jelebi in warm syrup for good absorption.

Edited by Kavitha Ravi - 16 years ago

Hello IF friends, here is the payasam I made for Rayhaan's ceremony.Caryn extra cup for you.

IDICHU PIZINJA PAYASAM

Ingredients:
1 cup long rice
4 tbs ghee
1/3 cup roasted moong dal
3 cups brown sugar   more or less to tastw
6 cups coconut milk from 1 coconut
cup coconut thinly sliced
tsp cardamom powder
A pinch of salt
Little honey and little ghee.

Method:
In a heavy pot add the rice, salt and moong dal with about 2 cups of
Water and boil. Cook the rice and dal until its soft to the touch.
Most of the water should have evaporated by now.
Stir in the brown sugar and 2 tbs of ghee and cook for another
15 minutes over medium heat stirring continually.
Pour in the coconut milk and reduce heat.
Avoid boiling, simmer for about 20 minutes, while stirring.
Remove from stove. Fry the coconut pieces in the remaining ghee
And add to the payasam.
Sprinkle it with cardamom powder and stir gently.
This payasam is usually served with a spoonful each of honey
And ghee on top.

Edited by Kavitha Ravi - 16 years ago

DRIED CHINA GRASS OR AGAR2 KERING

This according to my grandmother is a disappering item.

Ingredients:
30 grms china grass or agar2
600 grms sugar
150 grms rock sugar
Little rose essence
Colours
Water about 800 ml

Method:
Soak the china grass for half an hour.
Boil the agar2 with water, till it is dissolved.
Add both the sugars and boil again.
Add in the essence.
The consistency would be a little thick.
You can use one colour, or divide the mixture
Into two parts and use 2 colours
Let it set, and you can cut into any shape you like.
You cover the tray with a thin muslin cloth
And dry it in the sun for about 4 days.
Daily you must turn the pieces, so that it dries in all the places.
You can see white sugar,coming like snow on the pieces.
When they are fully dried you can store them in a container.
This is a Malay item,made for weddings and festivals.

This is how the agar2 will look before drying.

This is the dried agar2

 

 

 

Edited by Kavitha Ravi - 16 years ago

Time for celebration 😉 - IF's Grand 4 years completion and my 1 yr anniversary here in IF family!! Yep, last year on this same day, 11th december I signed up here in IF!! 😊 uhoo hoo...

Easy Rava Kesari

Ingredients:
Rava (roasted) - 1 cup
Sugar - 1 cup (more if you like)
Cashews - 7 (broken into pieces)
Raisens - 10 to 12
Cardomom - 2
Ghee - 2-3 tsp
Kesari Color - 1 pinch

Method:
1. First take 2 cups of water (Rava and Water should be 1:2 ratio) and add some Kesari color and crushed cardomom and let it boil.
2. Now add the roasted rava and mix it well without any lumps until it's cooked fully.
3. Switch off the stove and now add the sugar and 1 tsp ghee and mix well together. This should come clean without any lumps.
4. Now switch on the stove and let the kesari cook on a low flame.
5. In a separate pan roast the cashew pieces & the raisens in the remaining ghee and pour it in the kesari.
6. Mix it all nicely together and your kesari is ready. This is an easy method to make kesari without lumps.
7. Enjoy! 😊




Edited by supree - 16 years ago

Caryn this ammavasai was on the 9th of Dec.
I knew i would be on flight.
I asked Indera to prepare the moong dal payasam.

Moong Dal Pradhaman


Ingredients:

1 cup roasted moong dal

4 tbs ghee

2 cups of brown sugar, make it into syrup

6 cups fresh coconut milk from 1 coconut

1 tsp cardamom powder

cup cashew nuts broken into pieces and roasted in ghee

cup fresh coconut , thinly cut and roasted in ghee

1 tbs rasins roasted in ghee



Method:

Boil the dal with 1 cups of water. Cook over medium heat

Until the dal is soft enough to mash with a spoon.

Stir often to make sure that the dal does not stick to the

Bottom of the pan.

Add the brown sugar syrup and continue to cook over medium

Heat for another 10 minutes.

Stir gently so that the dal is not totally mashed.

Pour in the coconut milk and cook for twenty more minutes

Over low heat, stirring occasionally. Do not let the milk

To come to a boil. Boiling will result in separated coconut milk.

Remove it from the stove, and sprinkle it with cardamom powder.

Now add the fried garnishes to the payasam.

Serve warm or cold.



Note: An authentic dal payasam does not contain sago.

           If you like you can add 1 tbs of sago while boiling the dal

Edited by Kavitha Ravi - 16 years ago

Here is a very simple recipe.
You have to eat it to tell how it tastes.


SAVOURY SLICES

Ingredients:
1 cup arrowroot powder or cornflour
3 cups buttermilk      ( mooru).   
Salt to taste
1 tbs oil
1 tsp mustard seeds
1 tbs urad dal
tbs channa dal
1 dried chillie cut into pieces
1 sprig curry leaves
1 tsp grated ginger

Method:
Mix the flour with the buttermilk in heavy saucepan.
Heat oil in a pan, add the mustard seeds.
Then add the dals and the dry chillies.
A minute later add the ginger and curry leaves.
Pan fry for a moment and pour it over the buttermilk.
Add salt and cook over medium heat,stirring continually.
It will thicken and start leaving the sides of the pot as you stir.
Remove it and spread it evenly in a well greased pan.
Let it cool, cut it into squares and serve.

Edited by Kavitha Ravi - 16 years ago

Oh my dear Sue akka, it will not be sour because you will be using fresh mooru. (Very watery)
The rice version will be a bit rough. Cornflour is very smooth, like halwa.
If you like sweet version try this
1 cup cornflour
3 cups milk, fresh or coconut milk
1/2 cup sugar more if you like
1 tbs boiled channa dal
1/4 tsp cardamom powder
mix everything put them in a non-stick pan.
on the stove stir until it leaves the sides.
Pour into a greased tray, cool and cut into slices.
You have a sweet version.
Akka i have a grandmother who is nearly 88 years old.
Her recipelah akka.

The sweet version will look like this. Sorry my slices are not neat.

Edited by Kavitha Ravi - 16 years ago