Monthly Archives: November 2014

Spicy Pumpkin cake with cheese frosting

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I have tried few cakes and among all those there is something highlight in this cake. I have induced ginger powder and buttermilk for some spiciness in the cake. Also I have used brown sugar and cinnamon powder, which is good for diabetics. This been a good combination with pumpkin puree and resulted in a best spicy pumpkin cake. Let us move on to the recipe…

Spicy pumpkin cake with cheese frosting

Spicy pumpkin cake with cheese frosting

Ingredients:

  • Flour – 1 ½ cups
  • Brown sugar – 1 cup
  • Eggs – 2 nos
  • Pumpkin puree – ¾ cup
  • Vanilla essence – 1 tsp
  • Baking powder – ½ tsp
  • Baking soda – 1 tsp
  • Cinnamon powder – 1 tsp
  • Salt – ¼ tsp
  • Ginger powder – ½ tsp
  • Buttermilk – ½ cup
  • Butter – ½ cup

Preparation:

  • Pumpkin puree – Peel and chop the pumpkin roughly and boil them. Drain the water and grind them in blender without adding water.
  • Sift flour, baking powder, baking soda, salt, cinnamon powder and ginger powder together in a mixing bowl.
  • Melt the butter.
  • In another bowl, break the eggs, add melted butter, brown sugar, buttermilk, vanilla essence and beat them till they become soft and fluffy.
  • Add in the pumpkin puree and beat them gently.
  • Preheat the oven to 180 degree C.
  • Add in the sifted flour little by little and fold them well in the mixture.
  • Grease the baking tray and pour in the batter. Bake it in 180 degree C for 8 mins.
  • Insert a tooth pick in the centre of the cake. Remove the cake when the toothpick comes out clean, else bake it again.

Cheese frosting

Ingredients:

  • Cream cheese – 160 gm
  • Butter – 30 gm
  • Powdered sugar – 1 cup
  • Vanilla essence – 1 tsp
  • Food colouring – a pinch (any colour)

Preparation:

  • Bring the cream cheese and butter to room temperature.
  • Take cream cheese, butter, sugar and vanilla essence in a bowl. Beat them in medium speed till they become stiff, soft and fluffy.
  • Now if you could use any of the food colour of your choice and again beat them for few seconds.
  • Pour the frost over the cake and spread them gently.
  • Refrigerate it for at least half an hour and serve.

Note: Before frosting the cake, ensure that the cake is at room temperature. Otherwise the frosting would melt from the cake.

 

 

 

 

Tomato rasam

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This being a variety of rasam, which is made purely with tomatoes and with few spices and herbs and this also served along with steamed rice. A must food in south Indian meals, also good for digestion and can also be served as soup.

Tomato Rasam

Tomato Rasam

Ingredients:

  • Tomatoes – 4 nos
  • Water – 2 cup (1/2 litre)
  • Cumin seeds – 2 tsp
  • Methi seeds – ¼ tsp
  • Red chillies – 2 nos
  • Coriander leaves – 4 stalks
  • Garlic – 3 cloves
  • Curry leaves – a string
  • Asafoetida – ¼ tsp
  • Peppercorns – 1 ½ tsp
  • Mustard seeds – 1/4 tsp
  • Salt to taste
  • Oil – 2 tsp

Preparation:

  • Blanch the tomatoes and grind those tomatoes to a puree.
  • Pour them in a bowl, along with water.
  • Take 1 ½ tsp of cumin seeds, garlic and peppercorns in mixier and coarsely grind it.
  • Finely chop the coriander leaves along with the stalk and put them into the tomato water.
  • Heat oil in a kadai, put mustard, cumin, curry leaves and red chillies(pinched) and wait till they crackle.
  • Put the coarse grounded mixture and fry them till the raw smell goes off.
  • Pour in the tomato water, sprinkle with asafetida. Wait till it starts boiling.
  • Once it starts boiling, put in low flame for about 10 mins.

Serve hot with steamed rice or as soup. A good comforting and soothing food for fever and cold.

Peruvian caramel and liqueur meringue

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After a week break got one more recipe from television from food safari – peruvian, which was more interesting. Once the program is over checked for the ingredients in my kitchen and found out everything was there and then entered my kitchen with the vessels.

The dessert was delicious, fluffy and spongy. Kids love this lot. Then only thing is a little portion of the dessert has been a great filling to us. Let us move on to the recipe…

 

Peruvian caramel and liqueur meringue

Peruvian caramel and liqueur meringue

Ingredients:

  • Eggs – 4 nos
  • Condensed milk – 1 tin (395 g)
  • Milk / Evaporated milk – 2 ½ cup (375 ml)
  • Vanilla essence – 1 ½ tsp
  • Caster sugar – 1 cup(220 g)
  • Port – ¼ cup (60 ml)
  • Salt – a pinch
  • Cinnamon – for dusting

Preparation:

  • Separate the eggs.
  • Place the egg yolks in a bowl and lightly beat together. Set aside.
  • Pour the condensed and evaporated milks into a saucepan over medium heat. Stir continuously for 15 mins or until it thickens. Keep in medium flame, when the mixture starts to get thicken and keep on stirring gently.
  • Add 1 tsp of vanilla essence and stir in for another 2 mins.
  • Remove from the fire and then divide between glasses. Keep them in room temperature.
  • Place the sugar and port in another sauce pan. Keep in medium flame; continue stirring till the sugar dissolves.
  • Simmer, without stirring until the sugar forms a thin thread like consistency.
  • Meanwhile beat the egg whites and salt, until soft peaks are formed.
  • When soft peaks are formed, pour in the syrup little by little and continue beating very well, until it becomes thick and shiny.
  • Scoop this to the top of the egg paste in the glasses.
  • Sprinkle cinnamon powder to the top of the glasses.

Refrigerate it and serve chilled.

Note: Since I don’t have port with me, I have substituted red wine with a tsp of lemon juice.