Wednesday, February 26, 2014

Jam Infused Mug Cake

Maida/Plain Flour: 4tbsp
Milk: 3tbsp
Egg whisked: 3tbsp
Sugar: 4tbsp
Oil: 3tbsp
Baking Powder: ¼ tsp
Vanilla essence: 1/2 tsp
Jam: 1tbsp (any flavor)

Method Of Preparation
In a bowl add baking powder and maida. Mix it well.
Then add in sugar, oil, milk and egg.
Give it a stir without lumps; I just beat with an electric beater.
Pour this batter into a greased mug.
Add jam to the middle of the batter. (As soon as the jam is added keep it in microwave)
Microwave it in high power for 2 minutes.
Insert a toothpick and check whether it is done, if not keep for 30sec more.
Take out from the oven and enjoy.

Sunday, February 23, 2014

Strawberry-Grapes Jam With Honey

Strawberry: 700gms
Black Grapes: 500gms
Honey: 2 cups or more if needed as per the sweetness of the fruit
Lemon Juice: 6tbsp
Water: ½ cup

Method Of Preparation
In a pressure cooker add the grapes and chopped strawberries and add water to it.
Pressurecook for 3-4 whistles and switch off the flame. Let the pressure release.
Open the lid and switch on the flame.  Mash well with the back of the lid.
Add in honey and lemon juice.
Put in low flame and stir occasionally. It will take about 15min- half an hour to get it thicken.
Switch off the flame when you get the consistency of jam. (To check the consistency, take the cold saucer out of the freezer, put a little jam on it, and put it back in to cool for a minute. If it wrinkles when you push it with your finger, then it's done.)
When cooled, store in a clean air tight container.

Sunday, February 16, 2014

Lemon Cake With Lemon Flavored Glaze

Plain Flour/ Maida: 1 cup
Baking Powder: ¾ tsp
Lemon Essence: 1tsp
Sunflower Oil/ any refined oil: ½ cup
Powdered Sugar: ¾ cup
Lemon Juice: 4tbsp or of 2lemon
Eggs: 2                            
Salt: pinch
For Glaze:
Sugar Powdered: ½ cup
Lemon Juice: 2tbsp
Water: needed

Method Of Preparation
Sift all the dry ingredients together.
In a separate bowl add oil and sugar. Beat it.
Now add the eggs and beat again well.
Add the lemon juice together with the essence.
Now add flour little by little and mix well.
Add the batter to the cake tray which is lined with butter paper.
Preheat the oven and bake at 160 deg C to about 35-45 minutes or till a tooth pick inserted comes out clean.
Add powdered sugar to a cup and add lemon juice to it.
Then add 1 or 2tbsp water to it. (the consistency is not too runny or too thick)

Before the cake is cooled add the glaze over it and spread all over on the top of the cake.
Wait for an hour or till the glaze sets.
Cut the cake and serve.

Wednesday, February 12, 2014

Corn Flakes-Almond Laddu

Roasted Rice/Ari Varuthath: 1 cup
Corn Flakes: 1 ½ cups
Almonds/ Badam: ½ cup
Jaggery: 1 big piece
Coconut: 1 ¼ cups     

Method Of Preparation
In the blender add roasted rice, corn flakes and badam. Blend it well.
In the same blender add jaggery and blend. Add it to the cornflakes mix.
Then add the grated coconut to it. Mix it well with hand.
Make small balls out of it and serve.

Note: If you can’t bind it to balls add more coconut if needed. I didn’t peel the almonds, if needed you can soak the almonds and peel off the skin and blend.