VAZHAKKAI BAJJI
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| VAZHAKKAI BAJJI |
INGREDIENTS:
Vazhakkai or Raw plantain - 2
Besan or Gram flour - 2 cups
Rice Flour - 2 tbsp
Baking soda - 1/2 tsp
Asafoetida - 1/2 tsp
Red Chili Powder - 2 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Water - for thick batter
Oil - for deep frying
METHOD:
Slice the raw bananas lengthwise long and thin slices.
In a wide bowl mix besan flour, rice flour,turmeric powder, red chili powder and asafoetida.
Add water to it little by little to make a thick batter.
Heat oil in a frying pan.
Dip the sliced plantain in the batter.
Make sure batter is coated well on all the sides.
Drop them into the oil and after 2 minutes gently turn them over.
Fry them till golden brown.
Yummy Tasty Vazhakkai bajji is ready to taste.
Serve them with coconut chutney and hot ginger Tea.
CARROT KHEER
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| CARROT KHEER |
INGREDIENTS:
Carrot - 5
Milk - 1 cup
Evaporated milk - 1/2 can
Sugar - 1/2 cup
Saffron - few strands
Cashews & Raisins - 2 tbsp
Ghee - 1 tbsp
METHOD:
Fry Cashews and raisins in a tsp of ghee and set aside.
Dissolve the saffron strands in a little bit of warm milk.
Peel the carrots and cut them into small slices.
Pressure cook the carrots with about 1 cup of milk until well cooked.
Once cooked let it cool.
Grind it to a smooth puree in blender.
Take a heavy bottom pan.
Add the ground puree and sugar and mix it well.
Now add the evaporated milk and let it to boil.
Add the dissolved saffron strands and remove from flame.
Garnish with the nuts.
Serve cold.....
Yummy Carrot Kheer is ready to taste....
LAVA CAKE
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| LAVA CAKE |
INGREDIENTS:
All Purpose flour - 150 gms
Butter - 110 gms
Eggs - 3
Castor sugar - 150 gms
Dark Chocolate - 100 gms
Chocolate Powder - 5 tbsp
Vanilla essence - 1 tsp
METHOD:
Preheat oven to 400 degree.
Grease muffin tin.
Melt the chocolate and set aside.
Beat the butter and sugar on medium-high together for 4 minutes, until light and fluffy.
Add 1 egg at a time and add all 3 eggs.
Add vanilla essence.
Switch mixer to lowest setting. Add the flour and Chocolate Powder and mix well.
Add the melted chocolate and mix on low until thoroughly combined.
Fill each muffin tin almost to the top as this cakes will rise only very little.
Bake for 10 minutes.
The cakes will look done on top and will jiggle if you give the pan a light shake.
Remove from oven, let it set for 10 mins.
Serve warm with vanilla Ice-cream.
Yummy Lava cake is ready to taste.
When the cake is cut the lava oozes out and that the amazing part of this cake...
ZEBRA CAKE
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| ZEBRA CAKE |
INGREDIENTS:
All Purpose flour - 250 gms
Caster sugar - 225 gms
Baking powder - 1 tbsp
Eggs - 4
Butter - 100 gm
Whole milk - 200 ml
Vegetable oil - 100 ml
Vanilla extract - 2 tsp
Cocoa powder - 2 tbsp
METHOD:
Preheat the oven to 180C. Grease cake pan,
Sieve the flour and baking powder together in a bowl.
Combine the eggs and sugar in a large mixing bowl and beat with an electric mixer on high speed until thick and pale for 5 minutes.
With the mixer on low speed, stir in the milk, butter, oil and vanilla, scraping down the sides of the bowl once or twice.
Stir in the flour mixture, a quarter at a time.
Transfer 1/3 of the batter to another bowl and whisk in cocoa powder.
Place 3 tbsp of the vanilla batter into the centre of the pan and let it stand for a few seconds so it spreads out slightly.
Place 2 tablespoons of the chocolate batter right on top of the vanilla and wait another few seconds until it spreads.
Continue alternating vanilla and chocolate until you have used up all the batter and it has spread to the edges of the pan.
Bake until the cake is set about 45 minutes.
Insert a toothpick if it comes out clean then cake is baked well .
Cool and serve.
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| ZEBRA CAKE |
Yummy and Tasty Zebra Cake is ready taste...
