Thursday, January 6, 2011
Nehal insisted I bake a colorful cake for him. So, I decided on an eggless rainbow zebra cake since I ran out of eggs. This cake is more on the lines of the ‘Zebra Cake’ I blogged sometime ago on Kids Zone. Only difference being, I used more colors to make it colorful.
Nehal was excited watching me layer the colored batter into the pan and couldn’t wait to see the final product. It was fun making the cake and the taste was awesome. I had only 3 edible colors on hand but you can use at least 7-8 colors of your choice.
Eggless Rainbow Zebra Cake Recipe
Preparation: 15 mts, Baking: 50-55 mts
2 cups flour/maida
1/4 tsp baking soda
1/4 tsp baking pwd
1 tin condensed milk (400 gms)
1/2 cup butter
2 tbsps oil
1/4 tsp vanilla essence (optional)
3/4 cup milk
edible colors of your choice
1 Beat butter, oil and condensed milk till smooth. Add vanilla essence and mix.
2 In a separate bowl, sieve maida, baking soda and baking pwd from a height
3 Add a tbsp of flour and mix, alternating with a tbsp of milk. Repeat the process till the flour is completely incorporated with the wet ingredients. If the batter is too thick, you can add more milk.
4 Take 3 small bowls. Pour 2 heaped tablespoons of plain batter into each of the 3 bowls. I used 3 colors. Add few drops of each of the edible colors in each bowl. Mix well.
5 Preheat the oven to 200 C. Grease the baking pan. The most important part is assembling the cake batter in a baking pan.
6 Pour 1/2 tbsp of plain white batter in center of the baking pan. Allow it to spread a little. Pour a tsp of one of the colored batter (chocolate color) on top of it and allow to spread a little. Again pour a little less than 1/2 tbsp of plain batter on top of it. Next add a tsp of another colored batter (pink color) on top of it and pour less than 1/2 tbsp of plain batter on it. Next add a tsp of another colored batter (yellow color) and on top of it add less than 1/2 tbsp of plain batter. Keep repeating this process till the batter is complete.
7 Remember to pause for a while for each of the colors to spread before adding the next layer. There is another optional step where you can run a toothpick on top to create a floral effect as shown in the picture above.
8 Bake for 10 minutes at 200 C and reduce temp to 175 C and bake for another 40-45 mts. Insert a toothpick into the center of the cake and it should come out clean. Remove from the oven. Leave aside for 30 mts and invert the cake onto a cooling rack. Turn the cake back over and cool further.
Visited the Rythu Bazaar (Farmer’s Market) yesterday. It’s a delight visiting the market in the winter season and watch vendors selling vibrant farm fresh winter vegetables like carrots, beetroot, cauliflower, green peas, pumpkin, capsicum to name a few and fresh greens like methi. Picked up loads of fresh methi, amaranth and spinach leaves.
It’s a green(s)-intensive menu this week. Yesterday it was spinach soup and today I prepared an aromatic and flavorful stew featuring amaranth leaves, yogurt, coconut and green chilies. A classic healthy Andhra recipe that is sure to warm the body and soul.
Thotakura Majjiga Pulusu Recipe
Prep: 15 mts Cooking 20 mts
Serves 4-5 persons
3 1/2 cups chopped amaranth leaves/thotakura/chauli, packed
1 onion, sliced
1/4 tsp turmeric pwd
2 cups thick curd (slightly sour curd)
1 1/2 cups water
salt to taste
4 tbsps grated fresh coconut
3 green chillis
1 tbsp fresh coriander leaves (optional)
1/2 tsp mustard seeds
1/4 tsp methi seeds
1/2 tsp cumin seeds
1/4 tsp hing/asafoetida (optional)
10-12 fresh curry leaves
1-2 dry red chilli, de-seed and tear (optional)
1/2 tbsp oil
1 Add half a cup of water to thotakura (1/2 tsp salt) except the onions and cook till they are half-cooked. Keep aside.
2 Make a paste of grated coconut, green chillis and coriander leaves without adding any water.
3 Beat the curd well adding water to form a smooth sauce like consistency. Combine the ground paste with the beaten curd and keep aside.
4 Heat oil in a pan, add mustard seeds and let them pop, add the cumin seeds, methi seeds and let them turn slightly brown. Add the curry leaves, red chilies and asafoetida, turmeric pwd and toss for a few seconds. Add the onions and saute for 4 mts before adding the half cooked thotakura (along with left over water if any) and combine well.
5 Add the curd-coconut mixture and on low heat, cook stirring continuously, otherwise it might curdle. Adjust the salt and cook till the leaves absorb the flavors and the gravy thickens. Do not boil. Turn off heat. Cover lid and let it sit for a few minutes before serving for the flavors to absorb.
6 Serve with white rice.
Use the following ingredients to prepare or make Tomato Pickle recipe at home.
4 karivepaku leaves
4 kottimeera leaves
50 gms tamarind (if paste -2 spoons)
1 tbsp talinpu ginjalu
3 green chillies-2-3
2 tsp oil
Tomato Pickle Recipe Making Procedure
First cut tomatoes,chillies and kottimeera leaves..
then take one pan and put oil and warm it.
then put talinpu and add tomatoes,chillies,kottimeera and karivepaku leaves..
keep the contents in pan for 5 minutes and stir them well make sure that tomatoes couldn\’t turn to paste…
then take the pan away from stove and get it cold for 5 to 10 minutes,,
then put the contents in grinder,..add tamarind and salt for taste..
if u wish u can add some garlic ,,
** make sure that chutney is with some fried tomatoes pieces
Use the following ingredients to prepare or make Mamidikaya Pappu recipe at home.
1 Medium size Raw Mango
1 Cup Redgram Dal
2 tsp Oil
1 tsp Cumin seeds
a Pinch of hing
1tsp Blackgram Dal (split)
3 Red chillis(Broken)
a Pinch of turmeric powder.
Curry leaves for smell.
Salt for Taste
Mamidikaya Pappu Recipe Making Procedure
Wash the Dal and Cook it softly.Cut the raw mango into small cubes.wash it keep aside.Heat oil in a pan.Put hing,cumin seeds,blackgram dal,and broken red chillis.Fry them until the dal turns into light brown,then add mango cubes,turmeric powder and a little salt.Keep covered. Cook it till soft.
once mango cubes tenders,add cooked dal to it mix thoroughly add salt for taste.Put Curry leaves.
Yummy raw mango dal is ready.It tastes good with ghee and rice,with pickled green chillis.
Use the following ingredients to prepare or make Vegetable Korma recipe at home.
1/4cup cauliflower(cut into small florets)
1/4cup green peas
1/4cup baby corn
2 onions, 2cloves, cinnamon,1cardoman
1teaspoon garlic and ginger paste
1/2tea spoon green chilli paste
1 cup of milk
1table spoon of ghee
Vegetable Korma Recipe Making Procedure
1.heat ghee in a pan and add jeera ,cloves ,cinnamon, cardoman,onions(cut into piceses than add ginger garlic and greenchilli paste and soute for 5min
2.now add all the vegetables 1/2 cup of milk and 1/4 of water.now cover and cook for few min than add gharmmasala and cook for another 5-10 min.serve hot
Part 1 Part 2 Part 3 Part 4 Part 5
Starring : Ashok Kumar,Rekha,Rakesh Roshan(khoobsoorat,khoobsurat,khubsoorath,khoobsurath,khubsurath,khoobsoorath)