Juan's Rainbow Cake

For cake batter
All purpose flour/maida-3cups
Baking powder-3tsp
Powdered sugar-2cups
Butter -200gms

  • Sift flour and baking powder together.
  • Beat eggs and sugar until light and fluffy.
  • Add melted butter and mix well.Add the flour to the mixture and use a wooden spoon to gently fold until just combined.Divide the mixture into 3 portions.keep aside.

For strawberry cake
Fresh strawberries-150gms
Strawberry essence-1/2tsp optional

  • Grind strawberries with 1 tbsp sugar until smooth.Add milk if needed.Strain the mixture through a sieve.keep aside.
  • Preheat oven to 180 degree C or 350 F.
  • Add strawberry puree and essence into the prepared batter and mix well.
  • Bake for 35-40 minutes or a tooth pick inserted in the center comes out clean.Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 45 minutes).

For Pistachio cake
pistachio essence-1/2tsp (optional)
Green food color-2-3 drops

  • Soak pistachio in milk for 2 hours.remove skin and grind it into a thick paste.
  • Preheat oven to 180 degrees.
  • Add pistachio paste ,essence and food color into the prepared batter and mix well.
  • Bake for 35-40 minutes or a tooth pick inserted in the center comes out clean.Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 45 minutes).

Orange cake
Fresh orange juice-1/2cup
Orange peel (grated)-1tsp
Orange essense-1/2tsp 
orange food color-2-3 drops (optional)

  • Preheat oven to 180 degrees.
  • Add orange juice,essence, grated peel and food color into the prepared batter and mix well.
  • Bake for 35-40 minutes or a tooth pick inserted in the center comes out clean.Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 45 minutes).

For Wipped cream layer
Wipped cream powder-2 packets
Confectioners sugar-3tbsp

  • Chill electric beaters and mixing bowl.Beat cream powder and milk until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape. 
  • place strawberry cake on the cake stand and spread a layer of cream.place pistatio cake and top with another layer of cream.Place orange cake and spread the remaining creme over the sides and top of the cake.Refrigerate for 2-3 hours.

For chocolate layer
Baking chocolate-300gms (chopped)
Fresh cream-1/4cup

  • Place the chopped chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.Keep aside to cool.
  • Remove cake from the refrigerator and pour chocolate over the cake.Spread evenly over the sides and top.Decorate with chocolate flowers and fresh strawberries

Honey Glazed Baked Chicken

2.Honey-3 tbsp
   Soy Sauce-3 tbsp
   Lemon juice-2 tbsp
   Garlic-4 minced
   Freshly ground pepper-1&1/2 tbsp
   Olive oil-2 tbsp

  • Whisk together the honey,soy sauce, lemon juice,ground pepper, garlic,salt and oil.Take half of the marinade and set it aside.Rub marinade inside and outside the chicken and let stand 1-2 hours.
  • Preheat oven to 200 degree C.
  • Place chicken pieces on wire rack.Bake for 40-50 minutes or until the juices run clear,baste the chicken with the remaining marinade every 15 minutes.
  • Serve hot with rice,chappati,etc

Custard Powder Cookies

1.Custard Powder-3/4cup
   All purpose flour-1cup
   Baking Powder-1tsp
   Powdered sugar-1cup

  • Combine dry ingredients together. 
  • In a  mixing bowl beat butter and sugar until light and fluffy.Add in egg and mix well.
  • Add dry ingredients and stir until mixture forms a thick dough.
  • Refrigerate  for 30 minutes. 
  • Preheat oven to 180 degrees.
  • Line a baking tray with parchment paper or aluminium foil.
  • Roll tablespoonfuls of mixture into balls and place on prepared tray. Using a fork, press dough to flatten slightly

  • Bake for 12-16 minutes or until set. 
  • Remove from oven and cool on wire rack completely.

Sago Vaga / Sabudana Vada

1.Sago-2/3 cup
2.Wheat flour-1/3 cup
   Green chilly(chopped)-2
   Ginger (chopped)-1tsp
   Curry leaves

  • Wash and drain sago.Keep aside for an hour.
  • Mix the sago along with all the other ingredients
  • Shape into balls and flatten slightly.
  • Deep fry until golden brown in color.
  • Serve with tomato sauce.

Nadan Sravu Curry (Shark Curry)

2.Pearl Onion(sliced)-3/4cup
  Coconut Pieces(thengakothu)-1/2cup
  Green Chilly(Sliced)-4
  Curry Leaves-3 springs
3.Turmeric powder-1/2tsp
   Chilly powder-2tbsp(adjust according to taste)
   Coriander powder-1tbsp
4.Kudampuli-3-4 small pieces
  (soak in lukewarm water for 10 minutes)
5.Fenugreek powder/uluva podi-a pinch
6.Coconut oil-2tbsp+1tsp
7.Mustard seeds-1tsp

  • Make a paste using turmeric powder, chilly powder and coriander powder adding very little water.
  • Heat 2tbsp oil in a clay pot (manchatti) and splutter mustard seeds. Add onions, green chillies, curry leaves and coconut pieces.
  • When the onions turn brown,reduce heat and add chilly -coriander paste.When oil separates,add 1&1/2 cup water,kudam puli and salt.Allow it to a boil.Add fish pieces and  fenugreek powder.
  • Add more water if required, so as to cover the fish pieces.
  • Cover and cook until gravy thickens.
  • Switch off the flame and add curry leaves and coconut oil.
  • Cover and keep aside for sometime.
  • Serve with rice.

Tutti frutti cake

Stage-1:Preparation of caramel syrup

  • In a small pan heat 1/3 cup of sugar .Keep stirring until the color changes to dark brown.Turnoff heat and add 1/3cup water.Mix well and keep it aside.
Stage-2:Preparation of batter
1.All purpose flour-1&1/4cup
   Baking powder-1tsp
   Cinnamon-1small piece
Blend flour with baking powder and spices.Strain through a sieve.Keep aside.
2.Powdered Sugar-3/4cup
5.Vanilla essence-1tsp
6.Tutti Frutti-1cup

  • Preheat oven to 170 degree C.
  • In a mixing bowl beat butter,vanilla extract and sugar until light and fluffy.Beat in the eggs one at a time.
  • Add flour to the mixture alternately with caramel syrup .Stir until just blended.Gently fold in the tutti frutti with a spoon.
  • Fill mold 3/4 full.Bake until dark brown and a toothpick inserted in the center comes out clean, about 50-60 minutes.

Christmas Wreath Cookies

1.All purpose flour-1cup
   Baking Powder-1/2tsp
   Vanilla essence-1tsp
   Powdered sugar-3/4cup
   White chocolate chips-1/4cup

For topping
Confectioner's sugar /powdered sugar -3/4 cup  
Coconut flakes -1 cup
Water 1/8 cup + 1/4cup
Green food coloring 3-4 drops
Red m&m candies -40 nos

  • Combine all-purpose flour,corn flour and baking powder.
  • In a mixing bowl beat butter,vanilla extract and sugar until light and fluffy.
  • Add in egg and melted white chocolate. Beat well.
  • Add dry ingredients and mix well until combined.
  • Preheat oven to 175 degrees.
  • Line a baking tray with parchment paper or aluminium foil.
  • Place star nozzle in piping bag.Fill with cookie dough.Pipe the dough onto the baking tray
  • On a lightly floured surface or roll out dough to 1/4 inches thickness .Cut with a 3" round cookie cutter and place it on the baking  tray.Using another 1" cutter ,cut out the inner center and remove it.
  • Bake for 10-14 minutes or until set.
  • Remove from oven and cool on wire rack completely

For glaze/topping
  • combine confectioner's sugar and 1/8 cup (2tbsp)water,mix well.
  • In a sauce pan heat 1/4 cup water,green food colour and sugar.It become a two-thread consistancy, add coconut flakes and mix well.Allow to dry.
  • Spread the cookies with glaze once cooled completely,sprinkle with colored coconut and finish off with red m&m candies. Wait for half an hour so that the topping and glaze sticks well.

Whole Chicken Biriyani/Pressure Cooker Biriyani

1.Chicken -1
   Lemon juice-1tsp
   Turmeric powder-1/2tsp
   Chilly powder-1tsp
   Garam masala-1/2tsp  
   Ginger garlic paste-1tbsp
   Bay leaf-1
   Fennel seeds-1/2ts
4.Pearl onion(chopped) -1cup
   Green Chilly(sliced)-4
   Mint leaves(crushed)-1tsp  
5.Turmeric Powder-1/2tsp
   Coriander leaves(chopped)-a handful
6.Cashew nuts-15
7.Busmati Rice-3 cups

For garnishing

Finely sliced onions -1
Cashew nuts - a handful
Raisins - a handful
Coriander leaves(chopped)-1tbsp

  • Marinate chicken with lemon juice,yoghurt,ginger garlic paste,turmeric powder,chilly powder,garam masala and salt.Cover with a plastic wrap and refrigerate for an hour or overnight.
  • Heat 1/2 cup ghee in a pan.Fry garnished portion of onions,cashewnuts and raisins.
  • Heat 2 tbsp ghee in a large non-stick pan.Add chicken and shallow fry on medium flame until all the sides of the chicken turn brown.Keep it aside.

  • Heat 1tbsp ghee in a pressure cooker and  fry cinnamon ,cardamom,cloves,bay leaf and fennel seeds.Add chopped onions,ginger,garlic and green chilly.It becomes translucent add crushed mint ,turmeric powder and tomato.Cook until tomatoes are tender.Now add fried chicken ,2tbsp yoghurt,1/2cup water and coriander leaves.Mix well.Cook for 2 whistles.
  • After pressure releases,adjust salt and add cashew paste and 3cups water(water+gravy=4&1/2cups).Allow it to a boil.Add drained rice and close the cooker .Pessure cook on medium flame for a whistle.Wait for 10 minutes.Open the lid and garnish with fried onions ,cashew nuts ,raisins and coriander leaves.

  • Serve hot with raita 

Dahi Vada

For Vada
Urad dal/Uzhunnu parippu-3/4cup
Green chilly-1
Ginger-1/2" piece 
Oil-For frying 

For Dahi 
Yoghurt-2 cups
Roasted cumin seed powder-1/2tsp
Chilly powder-1/2tsp 

For garnishing
Dates-tamarind Chutney
Coriander leaves-a handful

Chilly powder
Roasted cumin seed powder
Chat masala

  • Wash and soak urad dal in water for an hour.Drain all the water from the soaked urad dal.Grind it along with ginger,green chilly and salt to a thick paste.(add little water if required)

  • Heat oil in a pan .Make small lemon sized balls from the batter and deep fry until golden brown.
  • Soak fried vadas in warm water for 30 seconds.Take out and squeeze so as to remove the excess water from it.

  • Beat yoghurt with chilly powder,roasted cumin seed powder and salt.
  • Arrange vadas in a serving bowl. Pour the yoghurt mixture evenly so that all the vadas get covered completely.
  • Garnish with Dates tamarind chutney,chilly powder,roasted cumin seed powder ,chat masala coriander leaves and sev.


Dates-Tamarind Chutney

Tamarind paste-1/2cup
Red chilly powder-1/2tsp
Roasted cumin seed powder-1/2tsp

Soak dates in 1 cup boiling water for 30 minutes.Blend all the ingredients together in a mixer until smooth.Add water if needed.
Boil till thick .Store in airtight containers and refrigerate.

Semiya Payasam(Vermicelli Kheer)

Semiya(Vermicelli)-1/2 cup
Condensed milk/Sugar-1/2cup
Cardamom seeds-3(crushed)
Cashew nuts-a handful
Raisins-a handful
Saffron-a pinch (optional) 

  • Soak sago in 1/4 cup water for 10 minutes.
  • Heat ghee in a pan.Fry cashewnuts and raisins.Keep it aside.
  • In the same ghee add vermicelli and fry on medium flame until golden brown
  • Now add milk ,sago and cardamom.Once the milk comes to a boil,lower the flame.Cook until the vermicelli gets soft and the milk thickens slightly.Add sugar /condensed milk.Cook few more minutes and switch off flame.
  • Garnish with cashewnuts,raisins and saffron strands.

  • Serve hot or chilled.

  • Chettinadu Chicken Roast

       Turmeric powder-1/2tsp

    2.Shredded coconut-1/4cup

       Dry red Chilly-6-8
       Coriander seeds-1tbsp
       Fennel seeds-1/2 tsp
       Cumin seeds-1tsp 
       Pepper corns-1 tsp
       Bay leaf-1
       Cinnamon-1 small piece

    4.Pearl onion(chopped)-1cup
       Ginger garlic paste-1tbsp
       Tomato(chopped)-2 medium
       Green chilly-2
    5.Coriander leaves-a handful
       Curry leaves-2 springs

    • Cut chicken into medium sized pieces.Marinate chicken with turmeric powder and salt for an hour.
    • Dry roast second set of ingredients until the coconut turns a red brownish color.Add cashew nuts and grind it into a fine paste without adding water.
    • Heat 1tbsp oil in a pan and fry onions until translucent.Add ginger-garlic paste and fry until the raw smell goes.
    • Add curry leaves,tomatos,ground paste and chicken.Mix well. 
    • Pressure cook for 1 whistle (no need to add water).Wait for the pressure to get released.
    • Open the cooker and boil until gravy thickens.
    • Garnish with coriander leaves.


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