Vanilla Cake | Girls Birthday Cake Recipe

This month is the most special month for me. Shweets birthday celebrations are finally over. We had totally 3 parties for her and she was super happy looking at what all we did for her. I had ordered cakes for 2 parties from our favorite bakery here and I decided make her a special pink cake for the 3rd party. She always prefer chocolate cakes. But as both the cakes ordered for the parties were chocolate cakes I wanted to make something different and went ahead with the simple but special Vanilla Cake. This moist and buttery cake is easy to make and best suited for celebrations. I was little concerned about whether she would approve the cake as kids always expect chocolate cakes for their. To my surprise she relished the cake so much. The end result was very satisfying. It was not too sweet and was very moist. Everyone at home enjoyed the cake to the fullest!!

Though cake decorating is one of my interests I never tried to do it. Last year I had bought all things needed to decorate a cake even a caddy, but never had the time to do it. So today when I got back from work quickly decided to make something special for my princess and went ahead with the decorations. Though it was not a perfect one I was very satisfied with the first time results. The pictures were also taken in a hurry just before cutting the cake and did not want to waste time taking pictures when I had planned so many things with my Shweets. I would say this one of the easy cakes you can try and impress your little princess on her special day !!

Preparation Time : 25 minutes

Baking Time : 27 - 35 minutes

Serves: 10 - 12

Recipe from here

Ingredients for Cake

All purpose Flour - 3 cups
Granulated White Sugar - 1 3/4 cup
Baking Powder - 1 tbsp
Salt - 1/2 tsp
Butter - 1 cup (2 sticks)
Milk - 1 cup
Vanilla Extract - 2 tsp
Eggs - 4 no

Ingredients for Vanilla Frosting

Butter - 1 cup
Sifted Confectioners Sugar - 4 cups
Vanilla Extract - 1 tsp
Milk - 2 - 4 tbsp
Food Color - 1 drop

Preparation

• Preheat the oven at 350 F and place the rack in the center of the oven.
• Butter or spray 2 (9 X 2) inch round pans and line the bottom with parchment paper.
• Place the butter in room temperature and cut into small pieces.
• Sift the confectioners sugar for 2 or 3 times and keep aside.
• Place the eggs and milk outside the refrigerator at room temperature.

Method for Cake

• In large bowl sift the flour, baking powder and salt.
• In bowl of the stand mixer add the softened butter and beat until soft and creamy.
• Gradually add the sugar and beat until fluffy say around 3 - 5 minutes.
• Add the eggs one at a time and beat until mixed well and scrape down the sides when needed.
• Next add the the vanilla extract and beat well.
• Slowly add the flour mixture and milk and alternatively starting and finishing with the flour. Beat until everything is incorporated.
• Transfer the batter equally into the prepared pans, use a spatula smooth out the top, tap 2 -3 times on the counter top to remove bubbles.
• Bake for about 27 - 35 minutes minutes or until took pick inserted in the center comes out clean.
• Place the pan on a wire rack for about 10 minutes. Remove the cakes from the pan and cool it completely before frosting.

Method for Vanilla Frosting

• To the bowl of stand mixer add the butter and beat until creamy.
• Next add the vanilla extract and beat well.
• With the mixer speed on low gradually add the sifted confectioner's sugar.
• Add color if using.
• Next add 2 tbsp of milk and turn to high speed and beat well for 3 - 5 minutes until it is smooth and reaches spreading consistency.

To Assemble the Cake

• After the cake is cooled completely, place first layer of the cake flattest side facing upwards onto to the serving platter or a cake stand.
• Place about 3/4 cup of the frosting on top the layer and spread the frosting on top of the cake.
• Place the second layer of the cake, flattest side facing upwards and cover the top sides of both the layers.
• Reserve some frosting and pipe some designs to make it more special.
• Decorate with decorations of your choice.

Notes

• If you do not have a stand mixer you can use a electric mixer but it will take slightly more time to reach the consistencies.
• I used a Christmas red color to get this pink frosting. Just insert a tooth pick inside the frosting color and immerse inside the stand mixer bowl.
• Do not directly scoop the flour using the measuring cup. Too much flour would make the cake denser.
• Increase the sugar to 2 cups if you prefer very sweet cake.

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Strawberry Mango Yogurt Parfait

Finally one big hurdle crossed. Relaxing after a wonderful birthday party for Shweets. She had a bouncy house party and enjoyed it to the core. Though the parties arranged in these places are stress free as they take care of everything, I feel relaxed only when it is done. We pay so much attention to the smallest things so that Shweets has the best one that she will cherish. She is so busy opening the presents and I thought of sneaking to write a post. Coming to the recipe, I simply love to enjoy these simple yogurt parfaits for breakfast as it makes you feel full and refreshing.

As it the Mango season I make the most of my breakfast parfaits based on Mangoes. I love to top it with my favorite nuts. Normally I use granola and almonds. You can use toppings of your choice. The tenderness of the fruits, sweetness from the yogurt and crunchiness of the nuts makes every bite interesting. You can use seasonal fruits of your choice. You can also make them ahead and serve chilled for breakfast. This is most simplest, healthy and refreshing breakfast you can have on a busy weekday morning. Try it yourself and enjoy !!

Preparation Time : 10 minutes

Serves - 2

Ingredients

Strawberry - 8 - 10 no
Mango - 1 no
Vanilla Yogurt - 1 cup
Granola - 2 tbsp
Sliced Almonds - 6 - 8 no

Preparation

• Wash, hull and pat dry the Strawberries.
• Wash, pat dry slice the Mango and remove the skin.
• Cut the fruits into bit size pieces.

Method

• Take 2 medium size glasses and add few pieces of strawberry and mangoes.
• Add few spoons of vanilla yogurt over the fruits.
• Next add the fruits and then the yogurt alternatively and fill the glass.
• Top it with granola and sliced almonds.
• Serve chilled.

Notes

• You can use any fruits you like for the parfait.
• I prefer using vanilla yogurt you can try other flavors too else you can use plain yogurt.
• Use toppings of your choice.

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Boiled Peanut and Carrot Salad

We are big peanut fans. When I see large bags of peanuts in the fresh market I just get too excited. Peanuts always reminds me of childhood. My dad comes from a place where peanuts were grown in abundance and he used to enjoyed them as a child and passed on the legacy to us. All of us at home except my Mom loved raw peanuts and would eat them endlessly and even skip meals. My Mom used to get irritated by the sound of breaking raw peanuts and would always say to my dad that this should last be the last time you people buy this. She never touched even one. For some people eating raw peanuts gives stomach problems but not for us as we are used to it from childhood. After I got married eating raw peanuts has reduced as MK prefers to boil them and make some lemony salad.

In Chennai, normally you could see this kind of salad sold in the beach in small paper cones. We make this often in the summer when we get the raw peanuts. We just make this salad and have it the evening, we will feel full and just have some yogurt for dinner. When I make it for the kids I just skip the green chilly and they love it. You can get creative and make your own your additions. Adding Ompodi is one good choice, it will give a crunchy texture to the salad. Adding chaat masala is a pure personal choice. Pick up a bag of raw peanuts when you are in the market next time and try this simple and yummy salad.

Preparation Time : 10 minutes

Cooking Time : 20 minutes

Serves : 4

Ingredients

Raw peanuts with shell - 4 cups
Yellow Onion - 1 no
Tomato - 1 no
Green Chilly - 2 no
Carrot - 1 no
Lemon Juice - 1 tbsp
Coriander leaves - handful
Salt for taste
Chaat Masala - 1/4 tsp (optional)

Preparation

• Finely chop the onion, tomato, green chilly and coriander leaves.
• Grate the carrot.
• Wash the peanuts thoroughly to remove mud and other dusts.

Method

• Add the washed peanuts along with shells to a big vessel, add required salt and boil for about 20 minutes or until the peanuts are cooked enough.
• Once the peanuts are cooked and slightly cooled, remove the shells and collect the peanuts in a medium sized bowl. It will yield about 1 1/2 - 2 cups.
• To the peanuts add the chopped onion, tomato, green chilly, coriander leaves, grated carrot and mix well.
• Once you are ready to serve add the lemon juice, chaat masala if using and mix well.
• Serve as a snack.

Notes

• Adjust the green chilly and lemon juice according to your taste.
• If you do not get yellow onion you can use red onion but it will have stronger taste.
• You can also mix little om podi to give a crunchy texture to the salad.

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Tiffin Sambar | Side dish for Idly, Dosa, Pongal

This has been a quite weekend till now and I'm eagerly waiting for the weekend. As we are fast approaching the summer season,we are planning things in full swing. May is one month we are super busy with Kids birthdays, Ballet Recital and other school functions. We are all ready for vacation times. On the cooking front we are enjoying good food and spend time experimenting new dishes. On most days we prefer to have something light for dinner. South Indian tiffin items like Idly and Dosa are most preferred as they are easy to prepare when we have batter ready. We prepare different side dishes each day which goes along with Idly, Dosa so that we don't get bored. Tiffin Sambar is one such recipe which is always liked by everyone at home.

Tiffin Sambar is similar to our regular sambar, but the amount of toor dal and tamarind is reduced and a freshly ground powder is added to give that unique flavor. This Sambar should be slightly watery which would make it best suitable for tiffin items. Some prefer to add jaggery to this sambar but I do not do that. I like to add carrot, beans and potatoes to this Sambar. You can always add other vegetables too. Do not overcook the vegetables they should be slightly crunchy which gives that restaurant style touch. Do try and let me know how you liked it.

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Serves : 4

Ingredients

Toor Dal/Tuvaram Paruppu - 1/4 cup
Small Onion/Pearl Onion - 10 - 15 no
Tomato - 1 no
Carrot - 2 no
Beans - 6 - 10 no
Potato - 1 no
Tamarind - small goose berry sized piece
Turmeric Powder - 1/4 tsp
Garlic flakes - 2 no
Green Chilly - 1 no
Mustard - 1 tsp
Asafoetida - a pinch
Curry Leaves - 2 sprigs
Coriander Leaves - for garnish
Salt for taste
Oil - 2 tsp

For roasting and grinding

Red Chilly - 2 - 3 no
Channa Dal/Kadala Paruppu - 1/2 tbsp
Coriander Seeds - 1/2 tbsp
Cumin Seeds/Jeeragam - 1/2 tsp
Fenugreek Seeds/Venthayam - 5 - 6 no
Oil - 1 tsp

Preparation

• Peel the pearl onions and wash them once and cut them into halves.
• Wash and cut the vegetables, tomato, green chilly into medium size pieces.
• Pressure cook the toor dal with the turmeric and the garlic flakes for 1 whistle.
• Add 1 tsp oil and roast the channa dal, cumin seeds, fenugreek seeds, red chilies, adding one after other for about 2 minutes in medium flame. Allow the contents to cool down and grind it to a coarse powder.
• Soak the tamarind in 1/2 cup water and extract juice and keep aside.

Method

• Heat 2 tsp oil in a kadai/wok, add the mustard followed by the asafoetida.
• When mustard starts to splutter add the onions, curry leaves, green chilly and salt. Saute until onion turns translucent.
• Next add the chopped tomatoes and saute until they turn mushy.
• Add the chopped vegetables, mix and allow them to cook for few minutes.
• Next add the tamarind extract along with 1 cup water and cook in closed state for about 5 minutes.
• When the raw smell of the tamarind is gone add the cooked dal, ground powder and stir well.
• Cook for additional 5 minutes. Garnish with coriander leaves.
• Serve hot with Dosa, Idly, Pongal etc.,

Notes

• I add garlic flakes to the dal before cooking. You can skip that if you do not like garlic in your cooking.
• Do not burn any of the contents while roasting as it would spoil the taste of the Sambar.
• Add little extra water as per your required consistency if needed.

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How to cook rice for Briyani | Pulao | Fried Rice | Variety Rice

This week has been a quite one. Nothing big and interesting happened. We are planning a lot of things for the coming weekends. Hope it turns out be as exciting as planned. I have been planning for a long time to write a consolidated post on how to cook rice for Biryani, Fried Rice, Variety Rice and Pulao. Many friends of mine ask me about how I get the grains separate even when I cook for 20 - 25 people. It took a lot of trial and error methods to get it right. I normally use the Conventional Oven when I cook for large group. I comes out perfect.

I use the pressure cooker/rice cooker when I cook only for my family. You have really do some trial and error to understand your cooker. If you have an electric stove top then remove the pressure cooker from the oven once you turn off the flame, as it takes time to get cooled down. I have tried to consolidate all the tips if you have further questions please let me know.

How to cook rice for Biryani

Pressure Cooker Method

• Wash and soak the Basmati Rice for about 15 - 20 minutes until it turns white. You can soak when the masala is getting cooked. 
• Once the masala is well cooked and the Vegetables/Chicken/Mutton is 1/2 cooked. Add water, for 1 cup rice add 1.5 cups of water and allow it to boil. When it is boiling carefully add the rice. If you are using coconut milk count that too.
• Slightly mix the rice make sure the rice grains do not break.
•  Add 1 tsp of lemon juice, check for salt and close the pressure cooker lid. Cook for 7 - 10 minutes in medium high. 
• My cooker takes only 7 minutes. Do some trial and to understand your cooker. 
• Once the whistle releases, use a large fork and fluff the rice carefully. Serve Hot.

Conventional Oven Method

• Wash and soak the Basmati Rice for about 15 - 20 minutes until it turns white. You can soak when the masala is getting cooked. 
• Once the masala is well cooked add the Vegetables/Chicken/Mutton. 
• Preheat the oven in 450 degrees in bake mode. 
• Place all the contents (rice, masala, and water) in a cooking tray, mix well;and cover it with aluminum foil tightly.
• Place the pan in the oven for 10 minutes. After 10 minutes remove the foil , mix the contents well. If required sprinkle some water and cook for 20 - 25 minutes in closed state checking every 10 minutes.

Biryani Recipes

Mutton Biryani, Chicken Biryani, Vegetable Biryani, Mushroom Biryani

How to cook rice for Variety Rice

Pressure Cooker / Rice Cooker Method

Cook the 1 cup rice with 1 1/2 cup of water when using pressure cooker and 1 3/4 cup water when using rice cooker.

When you cook the rice using pressure cooker or rice cooker, add 2 - 3 drops of cooking oil so that the rice does not become sticky.

Cool down the rice, fluff with a fork.

Prepare the seasoning for each type of variety rice and carefully add rice and mix.

Variety Rice Recipes

Coconut Rice

How to cook rice for Fried Rice

Pressure Cooker / Rice Cooker Method

Cook the basmati rice with 1 tsp of cooking oil so that the grains are separate.

If using rice cooker or pressure cooker use 1:1.5 ratio.Cool the rice.

Saute the onions, vegetables according to the recipe , add the rice and carefully mix without breaking the rice.

Cook in high flame to get that restaurant style fried rice.

Fried Rice Recipes

Vegetable Rice, Egg Fried Rice

How to cook rice for Pulao

Pressure Cooker / Rice Cooker Method

Soak basmati rice for 10 minutes.

If using rice cooker or pressure cooker for 1 cup rice use 1 3/4 cup water. Sometimes I also use 2 cups water for 1 cup rice when I cook for my kids lunch box.

Saute the onions, vegetables according to the recipe , add the rice and cook for 2 whistles in medium high when using a pressure cooker.

For Rice Cooker cook the vegetables according to the recipe. Transfer the vegetable mix, add rice, water and cook according to your rice cooker instructions.

Once the pressure is released fluff the rice with a fork and serve hot.

Pulao Recipes

Peas Pulao, Beetroot Pulao

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Strawberry Lemonade | Summer Cooler

This week was filled with birthday parties. I simply love to attend birthday parties with Shweets. I love to see the kids who are so full of energy and just run around for the entire party time. Shweets with utmost care selects the gifts for her friends. You should see the expression on shweet's face when the birthday kid is super excited when the gift she gave is opened. Sometimes she even asks what they want for their birthday and I end up hunting for it. With almost one month left for her birthday she has already started to plan for her party. Actually I'm equally thrilled to host the parties for the kids. When you think of parties the most important thing are the refreshing drinks. Some refreshing pink and yum lemonade will give a true lift to a girl's party !!

Lemonades are simple, easy to make, and ofcourse refreshing. I like to make basic lemonade and once in a while give it a magic touch with fruit blends to make it even more refreshing. When I see tubs of strawberries sitting in the refrigerator then it is time to make some Strawberry Lemonade. You can check out my recipe for the Basic Lemonade here and a restaurant style Strawberry Mango Limonata here. You can also use sparkling water instead of water and give that extra pep. When you are feeling tired and need something to refresh yourself,do try this refreshing drink to beat the summer heat !!

Preparation Time - 5 minutes

Cooking Time - 5 minutes

Serves - 2

Ingredients

Lemons - 2 no
Sugar - 1/4 cup
Water for syrup - enough to immerse the sugar
Strawberry - 5 - 6 no
Cold water - as needed
Ice Cubes - as needed

Preparation

• Roll the lemons on a hard surface with your palm so that it will yield more juice.
• Squeeze the lemons and collect juice, strain it through a strainer and keep aside.
• Wash, pat dry and hull the strawberries.

Method

• Add sugar to a saucepan, add water just enough to immerse the sugar and heat the saucepan until the sugar completely dissolves and starts to boil.
• Allow the sugar syrup to cool down completely.
• Add lemon juice to the sugar syrup and mix well.
• Puree the Strawberries using a blender.
• To a shaker or air tight bottle, add 2 tbsp of the strawberry puree, add 1/4 cup of the lemon syrup and then shake well.
• Pour the mixture into a tall glass add cold water until 3/4 of the glass.
• Add ice cubes and enjoy the refreshing, flavorful summer cooler.

Notes

• If you want your lemonade to be more sweeter increase the sugar syrup.
• You can prepare the lemon syrup and refrigerate it in a clean bottle.
• You can also use sugar substitutes instead of the sugar.
• Instead of cold water you can also use sparkling water.

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Paruppu Payasam | Festival Recipes

Happy Tamil New Year to all my readers and friends. Tamil New Year is one festival everybody could relate to a childhood memory. My Mom used to decorate the pooja room and place a mirror and decorate it with lots of jewels. We are supposed to look into the mirror when we get up in the morning. She will also place bowls of turmeric, water, salt, flowers etc., It means on the first day of the year if we will get all the happiness then we will get it throughout the year. We would also have a wonderful, yummy vegetarian lunch in the afternoon which will be served with vadai and payasam. As I do not love sugar based desserts I would always request Mom to make Paruppu Payasam. Though I do not get to do all that we surely celebrate Tamil New Year in ways we could.

Paruppu Payasam is an easy payasam recipe that is made with Moong Dal or Channa Dal. We make it with both the dals. As I love jaggery based sweets I love this one any day. Cooking the dals is the most important of the sweet. It has to be mushy but not overcooked. Getting the consistency is the difficult part. You can also add little milk to the payasam or go with just the jaggery. It tastes great both ways. This is a must dish for our Tamil New Year lunch. Do try and let me know how it turned out !!

Preparation Time - 5 minutes

Cooking Time - 15 - 20 minutes

Serves : 4 people

Ingredients

Moong Dal/Pasi Paruppu - 3/4 cup
Channa Dal/Kadala Paruppu - 1/4 cup
Grated Jaggery - 1 cup
Milk - 1/2 cup
Ghee - 1 tsp
Cashews - 5 - 8 no
Cardamom powder - 1/4 tsp

Preparation

• Thoroughly wash the dals until the water runs clear.
• Chop the Cashews into halves.

Method

• To a heavy bottomed vessel add the moong dal, channa dal and 2 cups water and cook until the dals become mushy.
• Meanwhile add the 1 tsp ghee to a small kadai. Add the Cashews and saute until they golden brown. Transfer to a dry plate.
• When the dals are cooking, add the jaggery to a vessel and add 1/2 cup water and slightly warm it so that the jaggery gets dissolved.
• When the dals are cooked use a ladle and slightly mush them.
• Pour the jaggery into the dals through a filter to remove impurities.
• Next add the milk, mix everything together and cook for 3 - 5 minutes in low flame.
• Add the cardamom powder and fried cashews.
• Mix everything together and serve warm or chilled as you prefer.

Notes

• Whole Milk or 2% milk can be used.
• You can also cook the dals in a pressure cooker. But make sure you do not overcook the dals.
• Make sure you do not burn the dals. Mix at regular intervals and cook in medium low flame.
• This payasam tastes good when served hot or cold.
• You can also omit the milk and just use the jaggery water to get the consistency.

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