Vanilla Sponge Cake

Sponge cake is the basic cake recipe to tried before going to more sophisticated recipes. Easy to try and can expect good results in one or two attempts itself.

Ingredients:

Maida	2 cups
Sugar	1 ¼ cup
Egg	6
Baking Powder	1 ½ tesp
Pineapple or Lemon Essence	2 tesp
Vanilla Essence	1 tesp
Oil	½ cup
Salt	1/8 tesp

Procedure:

1. Sieve the Maida with baking powder and keep it aside.

2. Grease the cake pan with oil and flour.

3. Preheat the oven for 10 mins at 200 degree C .

4. Break the eggs and pour into the wide bowl. Add sugar and beat them well till it reaches soft and fluffy consistency.

5. Then add salt, pineapple essence, vanilla essence and sieved Maida.

6. Mix them gently. Now add oil. Do not over mix. Just give the fold only.

7. Pour this batter into the greased pan and bake at 180⁰ C for 25 – 35 mins or till the inserted tooth pick comes out clean.

 Ensured that the cake cools down completely before serving it.

     

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Sweet Diamond Cuts / Maida Biscuit

This is sweet and crispy snack, yet easy to quick to make.

Ingredients:

Maida	1 cup
Sugar	¼ cup
Butter	1 tsp
Salt	A pinch
Oil	To deep fry

Procedure:

1. Powder the sugar using the Mixie. In a wide bowl, add maida, powdered sugar, butter and salt. Mix them well with your fingers.

2. Add water little by little and knead a soft dough. Keep it aside for 15 – 20 mins.

3. Divide the dough into lemon sized balls. Take each ball and roll it into ¼ inch thickness circles. Dust with Maida if needed.

4. Using the pizza cutter or knife, cut them into horizontally and vertically as show in the picture to form a diamond shape.

5. Separate each pieces carefully and transfer them to a plate using thing spatula like dosai karandi.

6. Heat the oil in a pan, and sprinkle the diamonds into the oil. Keep the flame at medium. Keep stirring and keep turning over the diamonds for even cooking.

7.Deep fry till they turns into golden color. Then, take them out from the oil and drain the excess oil using the tissue paper.

8. Repeat the process for the remaining balls. Allow them to cool down and store them in a air tight container. 

    Enjoy with tea or coffee.

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Viri Cake / Vettu Cake

Ingredients:

Maida	¼ kg
Sugar	¼ kg
Cooking Soad	½ tesp
Cardamom	2
Salt	¼ tes
Oil	For Deep Fry
Water	As reqired

 Procedure:

1. Sieve the maida, salt and cooking soda together.

2. In a wide bowl, mix the sugar  and ¼ cup of water. Mix them well and keep it aside for 5 mins or till the sugar dissolves in the water. 

3. Now add the flour mixture and cardamom powder. Mix them with your fingers. Then add water slowly and knead gently to make a smooth dough like chappathi dough.

4. Cover the dough for 30 – 45 mins.

5. Now, make lemon sized balls from the dough and keep it aside.

6.Heat the oil in a pan, add the balls one by one slowly. Keep the flame in between sim and medium. Slowly the balls will rise and open by itself. [That’s why this is called viri cake]  Flip them using the ladle for uniform cooking and cook till they become  golden in color.

7. Take them it out from the oil and drain the excess oil using tissue paper.

Cool it completely and store it in an air tight container.

Now viri cake is ready to eat with tea. Store this cake for 4-5 days at room temperature for long use.

Note:

1. Use powdered sugar also but measure the sugar amount before powdering  the sugar.

2. Oil temperature is very very important.  Should not increase or decrease the flame. 

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Patishapta

Ingredients:

All Purpose Flour / Madia	1 cup
Semolina / Suji / Bombay Rava	¼ cup
Rice Flour	¼ cup
Milk	1 cup
Grated Coconut	1 cup
Jaggery	½ cup
Khoya	2 tbs
Cardamom Powder	1 tes
Sugar	1 tbs
Ghee	1 tbs
Salt	A Pinch

Procedure:

1. Mix the APF, semolina, rice flour, sugar and salt well.

2. Then, add the boiled cold milk to make a batter like dosa batter consistency. If necessary, add water little by little . Keep it aside for 10-15 mins.

3. Heat the ghee in a pan, add grated coconut and powdered jaggery. Mix and mash them well. Cook till it becomes little moist consistency. Then add cardamom powder and khoya. Mix them well and switch off the heat.

4. Now heat the tawa and pour a laddle full of batter into a thick circular shape.

5. Pour few drops of oil/ghee along the sides of it. Turn over once it reaches light golden color.  

6. Now put the filling in lengthwise in its centre. Then, fold the both sides overlapping each other.

7. Remove from the tawa and serve it hot.

Recipe Source : Nandini’s Food

I am sending this to Priya & Aipi’s Bookmarked Recipes, and also to Priya’s Flavors of Bengal  event.

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Maida Appam / Kachayam

Ingredients:

All purpose flour (Maida) - APF	2 cups
Sugar	¾ cup
Cardamom	4
Banana	1 (small)
Oil	For Deep Fry
Baking Soda	¼ tbs
Grated Coconut	4 tbs

Procedure:

1. Mix the sugar with ½ cup of water and keep it aside for 15 mins.

2. Mash the banana and mix it with sugar syrup.

3. Then add APF, cardamom powder and banking soda with the syrup.

4. Now add the water little by little and mix them well. So that does not form any lump.

5. Now make the batter in the pouring consistency but not watery ( like idly batter consistency).

6. Finally add the grated coconut and mix them well and keep it aside for only 10 – 15 mins.

7. Heat the oil in a kadai at medium flame. Poor a spoon full of (small ladle) batter into the oil.

8. Fry it well on both sides. That is golden color on both sides.

Now the sweet appam or kacahyam is ready to serve.

I have link this to Priya’s and Aipi’s Bookmarked Recipes…

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