Monday, June 27, 2016

Pineapple Bread Pola



Pineapple Bread Pola

Bread pola is a popular sweet/ snack of Malabar made with left over bread. It is an easy snack with a texture that resembles bread pudding moist and tender.The star ingredient here is caramelized pineapple.It is an egg based dessert and is slow cooked on stove top. This helps to infuse the flavor of pineapple. Try this you will surely love it.

Ingredients
Bread slices- 8
Eggs- 4
All purpose flour- 2 tbs
Milk-3/4 cup
Pineapple chopped- 1 cup
Ghee- 2 tsp
Cardamon powder- 1/2 tsp
Sugar- 1/2 cup
( according to your sweet preference)
salt- a pinch
Cashew nuts- 8-10
Raisins- 2 tbs
 


I used an 8 inch pan for this recipe. First add the bread slices into a food processor and pulse a few times to make it course and crumbly. Set this aside.
Heat ghee in a pan and fry raisins and cashew nuts. Drain and keep aside.
In the same pan add the chopped pineapple and saute and fry till it changes color to golden brown for about 5-6 minutes. Add half of the sugar and cook till all the sugar is absorbed and the pineapple is caramelized. Set this aside.
In a large bowl beat egg till light and fluffy. Add sugar and cardamom powder and beat well. Mix in milk, all purpose flour and and the bread crumbs. Add in half of the caramelized pineapple and mix well. Heat a pan with little ghee and spread this mixture evenly. Cover and cook in medium for about three minutes till the top starts to set. Now spread the left over pineapple, raisins and cashew nuts. Cover and continue to cook covered  for another 15 minutes in low flame till the top sets and the sides release from the pan. If a tooth pick inserted in the center comes out clean it is done. Gently invert it on to a plate and allow to cool. Slice and serve with tea.




Try this,
Hope you will all enjoy!


Sunday, June 26, 2016

Kozhuva Pepper Fry/Anchovies Pepper Fry



Kozhuva Pepper Fry/Anchovies Pepper Fry

Anchovies when fried are crispy and super tempting. This can be served with rice or as an appetizer. It  has the spicy kick of pepper and the flavor of curry leaves. You can use either green peppercorns or ground black pepper. Try this crispy and tasty fish fry, you will surely love it.

Ingredients
Kozhuva/ Anchovies- 1/2 lb
Egg white-1
Green pepper corns- 1 tbs
(or ground black pepper according to taste)
Turmeric powder- 1/3 tsp
Ginger- thin slice
Curry leaves - 2-3 springs
Coriander leaves- 3 tbs chopped
Corn starch- 2 tbs
salt and oil for frying
 

Make a fine paste of pepper corns, ginger,curry leaves and coriander leaves. Into  this add turmeric powder, egg white and corn starch and make a smooth batter.
Clean fish and marinate with this paste and set aside for five to ten minutes.
You can either deep fry or shallow fry the fish. This one above is shallow fried and will take 2-3 minutes on each sides. Fry till both sides are evenly fried and crispy.





Try this
Hope you will all enjoy!

Saturday, June 25, 2016

Chakkakuru Muringakka Thoran



Chakkakuru Muringakka Thoran

Today's recipe is yet another simple thoran that can be served with steamed rice. Jack fruit is a seasonal fruit in Kerala and there are several sweet and savory dishes prepared with jack fruit. Chakkakuru is jack fruit seeds and is used in curries and thoran/stir fry.Drumsticks/muringikka makes it more healthy and flavorful. Try this simple thoran, you will surely love it.

Ingredients
Chakkakuru/jack fruit seeds- 15-18
Drumstick- 4 nos
Shallots sliced- 5-6
(Or one onion- medium finely chopped)
Coconut grated- 3/4 cup
Green chilly-3-4
Turmeric powder- 1/3 tsp
Cumin - 1/2 tsp
Chilly powder-1/3 tsp
Garlic - 2 pods
Mustard seeds- 1/2 tsp
Curry leaves- 2 springs
salt to taste
Coconut oil- 2 tbs


Wash chakka kuru/jack fruit seeds. You can cook in a pressure cooker. Cook with one cup water and salt in medium flame for 6-8 minutes ( one whistle). When it cools down,gently peel off the top white skin and the bottom red skin. Cut into small pieces.
Lightly scrape the drumsticks, wash and cut into 2-3 inch pieces. You can cut each piece into half or give a small slit on one side.
Into a pot add cooked jack fruit seeds, cut drumsticks, slit green chilly, turmeric powder and salt to taste. Add half cup of water,cover and cook till the drumsticks is done. Take off the lid and allow the remaining water if any to evaporate.
In a food processor lightly crush coconut, cumin, red chilly powder( or red chilly)and garlic and keep aside.
In a separate pan add mustard seeds and when it splutters add chopped shallot/ onion and curry leaves. Add the cooked vegetable and the coconut mixture and saute for two to three minutes in high flames till it is completely dry.Serve with rice.


Try this,
Hope you will all enjoy!

Thursday, June 23, 2016

Arabian Bukhari Rice




Arabian Bukhari Rice

Arabian Bukhari rice is  aromatic and delicious chicken and rice. This is a one pot meal and a sure winner. It is different from the elaborate chicken biryani,but equally tasty and great for weekend lunch .Try this,you will surely love it

Ingredients
1)For the rice
Basmathi rice- 3 cups
Onion-2 medium
Tomato puree- 1 cup
Chopped carrot- 1 cup
Dry lemon/black-2 (optional)
whole spices-Cinnamon- 2 piece,Cloves- 4,Green cardomon-2,Bay leaves-2
Salt to taste
Oil

2)For the chicken masala
Chicken - 1 kg
Garlic- 5-6
Chilly powder- 1 tsp
Turmeric powder- 1/4 tsp
Pepper powder- 1/2 tsp
Cumin powder- 1/2 tsp
Masala powder-Cinnamon- 1 piece, Cardamon-2, black cardamom- 2,clove- 2-3
nutmeg- a small piece, Dry ginger 1/2 inch piece, galanga powder- 1/8 tsp

3)For Garnish
Thinly sliced onion- 1
Pine nuts-2 tsp
Raisins- 10-12





Make a fine powder of all the masala listed in group (2) under chicken masala. Mix in chilly powder, turmeric powder and pepper powder. Reserve 1/2 tsp of this masala and with the rest of the spice powder marinate the chicken. Keep it aside for 2 hours or refrigerate overnight.

Heat oil in a pan and add the whole spices listed in group (1). When spices get roasted add chopped onion and garlic and saute till translucent.Add the marinated chicken and fry in medium flame for four to five minutes or till it is slightly brown in the outside. Add tomato puree and half cup of water, cover and cook till chicken in tender and cooked. Remove the chicken from the gravy and place it on a baking dish (do not discard the liquid). Sprinkle the rest of the powdered masala that you reserved and place in the oven to roast for 8-10 minutes at 450 degree F.

 For 3 cups of rice you will need six cups of liquid. So first measure the remaining chicken broth and then add enough water to cook the rice.When the stock comes to a boil add chopped carrots, salt to taste , dry lemon and soaked rice. Cover and cook till water evaporates. Remove the lid and place the roast chicken on top. Garnish with fried onions ,toasted nuts and raisins.Cover tightly with a heavy lid and steam in a very low flame for about 5-6 minutes. Serve warm.



Try this,
Hope you will all enjoy!

Monday, June 20, 2016

Pori Unda/Sweet Puffed Rice Balls



Pori Unda/Sweet Puffed Rice Balls

Puffed rice is a good tea time snack in itself. Pori unda is yummy balls made with puffed rice and jaggery. These ladoo/balls are yummy and  crispy to munch on. I  have nostalgic memories about this snack. We used to buy them at temple festival fairs. Vendors used to carry around baskets filled with pori unda and they were super yummy. At home too we make them on special occasions like Onam, Diwali and Karthika Deepam. For sweetness you can also use caramelized sugar. Try this you will surely love it.

Ingredients
Puffed rice/pori- 5 cup
Jaggery powdered- 1 cup
Water- 1/2 cup
Ghee- 1 tbs
Cardamon powder- a pinch
Dry ginger powder- 1/8 tsp (optional)


Heat jaggery and water and allow it to melt. Strain the impurities and return to stove.
In medium heat allow it to boil and thickens to one thread consistency.  Reduce the flame and simmer  for another 5-6 minutes till it thickens. To test the perfect syrup consistency drop a little syrup into cold water. After a few seconds you will be able to press it together, it will form a hard  ball that is elastic and can be shaped.
Add the cardamon powder,dry ginger powder and ghee and mix. Switch off the flame and add the puffed rice  and mix till it is well coated.
Allow this to cool down a bit. Grease hands with ghee or dust with rice flour.Take small ladle full and of the puffed rice and lightly press together and then shape into balls.
This mixture will harden quickly so try to make balls when it is warm. If you find some sticking to the pan put it back to the stove for a minute,scrape with spoon,it will get released from the pan.When the balls come to room temperature transfer and store in air tight containers.



Try it,
Hope you will all enjoy!

Saturday, June 18, 2016

Apricot Mango Juice



Apricot Mango Juice

Chilled mango apricot juice is fresh flavored and refreshing summer drink. Since it is season we are getting lots of fresh mango and apricot in the market. Mangoes and apricot goes well together with the creamy sweetness of mango and the musky sweet and tart taste of apricot.Apricot like mango is a healthy fruit with fiber and beta-carotene Try this,you will surely love it.

Ingredients
Ripe mango- 2 medium
Apricot-3
Sugar- 1 tbs
Lemon juice- 1/2
chilled ice water





In a blender/food processor add peeled and chopped mangoes.
Take off the kernel of apricot,roughly chop and add to the blender.

Add sugar,lemon juice and ice chilled water or a few ice cubes  and pulse till nice and smooth.

Serve chilled.


Try this,
Hope you will all enjoy!


Thursday, June 16, 2016

Koorka Irachi Curry/Chinese Potato and Beef Curry




Koorka Irachi Curry/Chinese Potato and Beef Curry

Today's recipe is a delicious combo of Koorka and beef .Koorka/ Chinese potato is a healthy and tasty vegetable.It is a seasonal vegetable yet popular in Kerala. This recipe is inspired from my sisters college hostel memories. She used to talk about delicious ethakka/plantain beef and koorka beef  that they had from college canteen. This is a simple and delicious curry and is a  perfect side dish for rice and parottas.



Ingredients
Beef - 3/4 Kg
Koorka/Chinese potato- 1/2 kg
Tomato -2
Shallots- 1 cup
Chopped onions-1 medium
Chopped ginger-1 tbs
Chopped garlic- 6-7 pods
Vinegar- 1 tsp
Chilly powder-2 tsp
Turmeric powder- 1/4 tsp
Coriander powder 2 tsp
Pepper powder- 1/2  tsp
Meat masala- 1 tsp
Garam masala- 1/2 tsp
Curry leaves- a few
Coconut oil- 3-4 tsp





 To clean the koorka/Chinese potato the easiest way is to put them in a cloth bag or a sack and gently hit a few times on hard surface or on the floor. It sounds weird but you will notice that the skin will get separated in this process. If there is any excess left, scrape off with a knife. Wash thoroughly and then cut into small pieces.

Clean and wash beef and cut into small pieces. Marinate with ginger garlic paste,vinegar,pepper powder, turmeric powder and salt. Set aside for half an hour.
Cook marinated  beef, sliced onion and koorka in pressure cooker. Add half cup of water and cook in medium flame till 3 whistles, reduce the flame and continue cooking  for another 5-6 minutes and switch off the flame. Allow it to cool down a bit.

Heat coconut oil in a pan and add chopped shallots and curry leaves and saute till golden brown. Add  chopped tomato and saute till it turns soft and mushy.Add chilly powder,coriander powder, meat masala and garam masala and mix. Now add in the cooked meat and koorka and half cup of water.Simmer for another 4-5 minutes or till the gravy thickens





Try this,
Hope you will all enjoy!

Wednesday, June 15, 2016

Karikku Appam/Tender Coconut Appam



Karikku Appam/Tender Coconut Appam

Soft and fluffy appam with stew is favorite breakfast of  Malayalees. We often make appam with rice and coconut.I found some fresh tender coconut/ karikku in the market.I had seen appam recipe with tender in a magazine and wanted to give it a try.This is a perfect and yummy breakfast. 

Ingredients
Raw rice- 2 1/2 cup
Tender coconut water- 1 cup
Tender coconut pulp- 1 cup
Grated coconut- 1/4 cup
Parboiled rice cooked- 1/2 cup
Instant Yeast- 1 tsp
Sugar- 2 tbs
Salt to taste


Wash and soak rice for four to five hours. Drain the water off and put the rice in a blender. Add little water and grind the rice into a smooth paste. Add the cooked rice and grind till it is smooth. Transfer this into a deep pan.
Next grind the coconut,tender coconut pulp, tender coconut water and sugar. Grind till it is a smooth paste. Pour this into the rice batter. Add yeast and mix well.The batter should be of pouring consistency,just like dosa batter. It should rest for at least six hours or allow this to rest over night in room temperature to ferment . Just before making the appam,mix salt.
Heat appam chatti and grease with some oil. Pour ladle full of the batter and swirl the pan around in circle so that batter spreads around the pan. Cover with a lid and the steam will help the appam to cook. It will turn fluffy in the center and the edges slightly crisp. Remove the appam from the pan. Similarly cook he rest of the appams. Serve with curry.


Try this,
Hope you will all enjoy!

Monday, June 13, 2016

Sambar Vada



Sambar Vada

Sambar vada is served in restaurants and tiffin stalls. It can be served along with breakfast or as a snack.Uzhunnu vada soaked in sambar is an absolute comfort food and represents the simple and homely flavors of South Indian breakfast. Try this you will surely love it.

Ingredients
For the vada
Urad Dal/Black lentil skinless- 1 cup
Ginger finely chopped- 1 inch thick
Curry leaves finely chopped- 1 spring
Whole black pepper-a few
salt to taste
Oil- 2 cup to fry

For the Sambar
Toor Dal/sambar parippu- 1/2 cup
Pearl onions- a few
Tomato-1
Tamarind one lemon sized
Chilly powder- 1  tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Sambar powder- 1 tsp
Fenugreek powder- 1/3 tsp
Asafoetida- 1/3 tsp
Mustard seeds
Dry red chilly- 2
Curry leaves
Coriander leaves
Salt to taste
Oil


To make the sambar
Wash Toor dal/sambar parippu and cook with enough water in pressure cooker. After 3-4 whistles remove the lid and mash the dal.
Add pearl onions, chopped tomato,turmeric powder and salt. Add one more cup of water if necessary and close the lid. Cook till it is soft.Add all the powders and pour thick tamarind pulp. Bring this to a boil and finally add coriander leaves and asafoetida.
In a pan heat oil and add mustard seeds. When it splutters add one tsp of chopped onion and saute. Fry red chilly and curry leaves and add this to the curry and mix well.Keep this aside

To make vada
Wash and soak urad dal for about 4-5 hours.
Drain and using a food processor or mixer  make this into a smooth thick batter.
 Add  chopped ginger, curry leaves and whole black pepper. Mix in salt and keep this aside for about 10 minutes.
Heat oil in a pan. Take a lemon sized portion of the batter mixture and shaped into a  ball and then press a finger in through the middle to  make a depression in the center. Drop into hot oil and fry in medium flame till both sides turns golden brown.Drain into paper towels.
To serve take two vadas in a bowl and pour sambar on top. Allow it to soak for a few minutes and serve.


Try this,
Hope you will all enjoy!

Friday, June 10, 2016

Tandoori Prawns



Tandoori Prawns

Tandoori marinade is spicy and zesty with an amazing smoky flavor. This marinade goes well with  chicken ,fish, prawns and veggies like cauliflower. Grilled prawns is a tempting delicacy.Traditionally these are made in tandoor oven but you can grill them or pan fry. Try this,you will surely love it.

Ingredients
Prawns large sized- 10-12
Kashmiri chili powder- 1 1/2 tbs
Pepper powder- 1/4 tsp
Turmeric powder- 1/4 tsp
Ginger- garlic paste- 1 tsp
Gram flour- 1 1/2  tsp
Cumin powder- a pinch
Garam Masala- 1/2 tsp
Yogurt (hung)- 2 tbs
Kasoori methi powder-a  pinch
Lemon juice- a few drops
Mint leaves- 3-4
Mustard oil- 1 tbs



Use a sharp kitchen scissors to trim off the legs, antennae and the sharp point at the top of the head.Keep the head and shell intact.Make a cut just near the head and the body and pull out the vein. Insert a tooth pick to retain the shape and avoid curling.

Whisk yogurt and gram flour into a smooth paste.Mix all the rest of the ingredients listed including the mustard oil,finely chopped mint leaves and marinate the prawns and keep refrigerated for at least least two hours .
Heat  a grill pan and spray with cooking oil.Place the prawns and cook three minutes on each side or until crispy. If you are using bamboo skewers thread three to four in each and lay flat on the pan. When one side is crispy,turn to the other side. Serve with lemon wedges.


Try this...
Hope you will all enjoy..

Thursday, June 9, 2016

Nadan Vaala Meen Curry/BeltFish Curry



Nadan Vaala Meen Curry

This is a nadan style fish curry. It is my grandmothers recipe. When ever she gets vaala meen/ribbon fish/belt fish she makes a similar curry . This is a varutharacha meen curry/roasted coconut gravy. You can also make it without roasting the masala. But the roasting gives a distinct aroma and enhances the taste of the curry. You can add regular tamarind as souring agent or fish tamarind/kudampuli. Try this you will surely love it.

Ingredients
Vaala meen- 1 kg
Pearl onion- 2 cup (roughly chopped)
Dry Kashmiri red chilly-12-15
Coconut grated- 1 cup
Thondan mulaku/banana peppers-2
Ginger- 1/2 inch thick
Muringakka/drumstick- 10-12 pieces
Kudampuli/Malabar Tamarind- 3 pieces
(or tamarind lemon sized ball)
Turmeric powder-a pinch
Mustard- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Curry leaves- 1 spring
oil and salt to taste



Clean the fish, sprinkle salt on a broad and a rub the fish  with salt. Rinse and cut into small pieces. Soak kudam puli/ Malabar tamarind in 1/2 cup warm water and set aside.
Heat two tsp of oil and  roast  dry red chilly and coconut for 5-6 minutes till the coconut turns  brown. Into this add the chopped pearl onions and saute till it turns translucent. Allow this to cool and then make a fine paste.
In a heavy bottom pan add the ground paste,soaked kudampuli, banana pepper/thondan mulaku, drumstick,ginger,crushed curry leaves and 2 cups of  water. Mix well and allow this gravy to boil. Slide in the fish pieces, cover and cook high flame for three minutes. Remove the lid and simmer in low flame for another 15 minutes or till the gravy thickens.
In a heavy bottom pan heat oil and add mustard seeds and fenugreek seeds. When it splutters add chopped onions and curry leaves. Pour this over the fish curry. Serve with rice.



Try this,
Hope you will all enjoy!


Tuesday, June 7, 2016

Maa Ladoo/Maladu/Pottukadalai Laddu



Maa Ladoo/Maladu/Pottukadala Laddu

Maa ladoo is a delicious and quick sweet with  pottukadalai/roasted gram/chutney dal. It is a quick no fuss recipe and is usually made on special occasions like Diwali. It involves little cooking and can be made in a jiffy. Try this,you will surely love it.

Ingredients
Pottukadala/roasted gram- 1 1/2 cup
Sugar- 3/4 to1 cup
Ghee- 1/3 cup
Cardamom powder- 1/2 tsp
Cashew nuts- 1/4 cup chopped



Heat a pan and dry roast the pottukadala in low flame till there is a nice flavor. Do not allow it to change color. Roasting is optional,but it enhances the flavor.

When it slightly cools down make it into a fine powder using a mixer. Sieve the pottu kadala powder and keep aside. In the same way powder the sugar,cardamon and sieve.

In the bowl add the powders. Heat ghee in a pan and add the chopped cashew nut and roast for a minute. Add the hot melted ghee into the pottukadala sugar mixture and mix well with your hands. At this stage it will resemble course sand. Make ball when it is warm other wise it is difficult to form shape. Take hand full of the mixture, press and roll into smalls balls. Allow to cool and serve.




Try this
Hope you will all enjoy!

Monday, June 6, 2016

Vazhuthananga Varuthathu/Crispy Eggplant Fry



Vazhuthananga Varuthathu/Crispy Eggplant Fry

Aubergine/eggplant fry is quick and easy side dish that goes well with rice and sambar/rasam. Eggplant is a wonderful vegetable but I like it best when fried. Are you a fan of eggplant fry? Eggplant sometimes tastes bitter and soggy when fried.Adding salt and keeping aside for a few minutes will release the water from the eggplant making it perfect for crispy fries. Earlier I shared another version of breaded eggplant fry that can be served as an appetizer. This is a home style crispy fry. Try this you will surely love it.

Ingredients
Egg plant- 1
Chilly powder- 1 tsp
Turmeric powder- 1/3tsp
Pepper powder -1/4 tsp
Fenugreek powder- a pinch
Cumin powder- a pinch
Garlic paste- 1/2 tsp
Rice flour- 1 tsp
Potato starch- 2-3 tbs
(or a combination of rice flour and corn starch)
Lemon juice- 1/2 tsp
salt to taste
oil for frying



Cut eggplant into half inch thick round pieces and sprinkle a little salt after let it rest for 3-4 minutes. Place them on  paper towel and gently press down and take off the excess water.
Make a paste of chilly powder, turmeric powder,pepper powder, cumin powder, fenugreek powder, garlic paste,lemon juice and a pinch of salt. Spread this paste as a thin coating on the eggplant.
 In a bowl mix rice flour and potato starch.Take the eggplant pieces one by one and roll them in this flour and set aside for five minutes.
Heat oil in a pan and shallow fry the eggplant till both sides are crispy. Drain to paper towels. Serve with rice.

Try this
Hope you will all enjoy!

Saturday, June 4, 2016

Chicken Croquettes



Chicken Croquettes

Chicken croquettes are tempting delicacy that can be served as fun finger foods in kids parties or as an appetizer/ snacks. It is deep fried breaded meat patties. You can make it with left over chicken,meat,fish or potatoes.Along with chicken/meat Béchamel sauce/white sauce is added to this recipe. This sauce is a mixture of butter,flour and milk.This recipe will make around twelve to fourteen croquettes. Give this recipe a try,you will surely love it.

Ingredients
Chicken- 1 lb
Onion- 1 small
Garlic 2 cloves
Pepper powder-to taste
salt to taste
Ground thyme- a pinch
Ground nutmeg and clove- a pinch
Chopped parsley- 2 tsp
Lemon juice-a few drops

For the white sauce
Milk/3/4 cup
Cream-1/4 cup
Butter-  3 tbs
Chicken stock - 1/4 cup (optional)
All purpose flour- 3 tsp

Bread Crumbs- 3/4 cup
Egg whites- 2
Flour- 1/2 cup
Oil for frying




To make the sauce,heat a pan and add butter, when it melts add the flour and cook the butter and flour in low flame, till the raw flavor disappears and  the flour changes color. Do not allow it to brown up. Add chicken stock, milk and cream and whisk till it thickens to sauce consistency. Switch off the flame.

Cook chicken along with salt and pepper powder. You can also use left over cooked chicken.Once cool add  chicken,white sauce,onion, garlic,lemon juice,ground thyme,nutmeg and clove ,chopped parsley into a food processor. Process till it turns into a course and crumbly mixture. Cover and refrigerate for one hour.

Beat egg whites in a bowl. Spread bread crumbs on a plate and flour in another plate.
Take the chicken mixture and make small balls and using your palm flatten into patties. Dip first into flour and then in egg whites and then roll on bread crumbs and set aside for another ten minutes. You can put it back in the fridge till you are ready to fry.
Heat one and half cup of oil in a pan. Fry 4 to five croquettes at a time. Fry for 3-4 minutes or  till both sides are evenly brown. Serve with  mashed potatoes, vegetables, cream sauce/aioli sauce or any sauce of your choice.


Try this
Hope you will all enjoy!

Wednesday, June 1, 2016

Pandan Mango Cake



Pandan Mango Cake

I always love making cakes with fresh fruits.Today's recipe is a mango cake with fresh cream. The flavoring used is pandan extract commonly used as a flavoring in south east Asian cooking. Pandan leaves is used in both savory and sweet dishes. The cake is a rich and flavorful butter cake with fresh mangoes and luscious whipped  cream. Try this you will surely love it.

Ingredients
For the cake
All purpose flour-1 1/2 cup
Baking powder- 1 tsp
Baking soda- 1/2 tsp
Salt- 1/2 tsp
Sugar- 1/2 cup
Butter- 1 stick
Egg-5
Pandan extract- 1/2 tsp
Vanilla essence- 1/2 tsp

For the cream
Cream cheese-  5 oz.
Heavy whipping cream- 2 cup
Vanilla essence- 1/2 tsp
Powdered sugar- 1 cup

Mangoes- 3



To make the whipped cream. Bring cream cheese to room temperature. Whip this soften cream for two minutes. Now into this 2 cup of chilled  heavy whipping cream and essence and whip. Beat this in a low speed for one minute and then increase the speed to high. Add powdered sugar little by little and beat till the cream turns into soft stiff peaks. Cover and keep in fridge till it is time to assemble the cake.

To make the cake.Allow butter and eggs to come to room temperature. Sift flour,baking powder, baking soda and salt 2-3 times and keep aside.
Grease 8  inch round pan with butter. Line bottom with a strip of parchment paper and keep aside.
Pre heat oven to 350 degree F .
Using a hand mixer or a standing electric mixer cream butter till it is soft and creamy for about a minute. Add sugar one tbs at a time and continue mixing for three to four minutes. Once all the sugar is incorporated, scrap down the sides with a rubber spatula and cream the butter and sugar for another 5 minutes till it is fluffy,light and creamy white.
Add eggs one at a time and mix. Make sure it is completely incorporated before adding the next egg.
Whip till the batter is thick and light. Add vanilla essence and the pandan extract and whip for a few seconds.. Add flour little by little and fold in till smooth and velvety . Pour batter into prepared cake pan and place in the pre heated oven. Bake for 30- 40 minutes or until a tooth pick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes and then transfer to cooling rack and allow to cool down completely.

To assemble the cake: Slice the cake into two equal parts. Peel and prepare 3 mangoes. I sliced the mangoes for the top and chopped some into cubes to go in as filling with the cream.  Place one sheet and spread a layer of whipped cream and then some chopped mangoes. Place the second layer and  spread cream on top and the sides and decorate with mango slices. Refrigerate for one hour and enjoy!




Try this,
Hope you will all enjoy!

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