Different Cakes

Watermelon Cake

Ingredients

• For the Cake:
• 2 1/4 cups (about 5 1/2 ounces) sifted cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 pound (2 sticks) unsalted butter, softened
• 2 cups (about 14 ounces) sugar
• 4 eggs, separated
• 2 teaspoons vanilla
• 1 cup sour cream
• 1 cup mini chocolate chips, plus 1/4 cup for garnish
• Red food coloring
•  
• For the Frosting:
• 1/2 pound (2 sticks) butter, softened
• 6 to 8 cups confectioners' sugar
• 2 teaspoons vanilla
• 1 to 2 tablespoons milk or cream
• Red and green food coloring

Procedures

1. 1
   Adjust oven rack to center position and preheat oven to 350°F. Grease and flour bottoms and sides of two 8 or 9-inch baking pans.
2. 2
   For the Cake: Sift together the flour, baking powder, and salt; set aside. Cream the butter in a large bowl with an electric mixer for about two minutes on medium speed. Add the sugar and continue to mix until light and fluffy, another 2 to 3 minutes. Add the egg yolks, one at a time, stirring to ensure that each is incorporated before adding the next.
3. 3
   Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, in 2 to 3 additions each, ensuring that each addition is fully mixed in before adding the next. Scrape down the sides of the bowl with a rubber spatula with each addition.
4. 4
   In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula. Add several drops of red food coloring, mixing gently until the cake batter has a deep pink hue. Fold in the mini chocolate chips.
5. 5
   Pour the batter into the prepared pans and smooth with a rubber spatula. Bake in the preheated oven until the top of the cake is golden brown and a toothpick or cake tester inserted into the center comes out clean, 40 to 50 minutes.
6. 6
   Let the cakes cool in the pans for 5 minutes, then turn out on to a wire rack to let cool completely. If necessary, use a serrated knife to cut the cakes to make them level.
7. 7
   For the Frosting: In the bowl of a stand mixer fitted with a paddle attachment, cream butter until very smooth, about 3 minutes on high speed. Reduce speed to low and add about 3 cups of confectioners' sugar. Continue beating on low speed until incorporated.
8. 8
   Pause to scrape down the sides of the bowl. Add vanilla. Add remaining confectioners' sugar, bit by bit, until desired spreading consistency has been reached. If the frosting gets too thick, stir in some milk or cream to thin it.
9. 9
   Divide the frosting into two bowls: 2/3 of the frosting in one bowl, and 1/3 in the other. Tint 2/3 of the frosting a deep pink, to match the color of the cake as closely as you can; tint the rest of the frosting green.

10

Frost the sides of the cakes with the green frosting. Once frosted, put the cakes in the refrigerator so that the frosting can set for several minutes before proceeding to frost the tops of the cake with pink frosting. Dot the tops of the frosted cakes with mini chocolate chips to resemble watermelon seeds.

Easy Banana Cake

·         Preparation time: 15 minutes or less

Ingredients

1. 125 g butter
2. ¾ cup sugar
3. 1 teaspoon vanilla essence
4. 1 egg
5. 2 ripe bananas mashed
6. 1½ cups self-raising flour
7. ¼ cup milk

Method

1.     Melt the butter, sugar and vanilla in a medium sized saucepan.

2.     Remove from heat.

3.     Add mashed bananas and stir through until just blended.

4.     Add egg and mix in well. Stir in flour, add milk and mix lightly.

5.     Bake at 170°C for approximately 40 minutes.

MANGO CREAM CAKE

1. Sift 1.5 cups all-purpose flour, 1/2 tsp baking soda, pinch of salt, 1/2 tsp baking powder together, set aside.

2. In a large bowl, cream 1/2 cup butter with 1.5 cup sugar. 

3.Mix in 3 eggs and finally, stir in the vanilla. 

4.Add dry mixture, while alternating with 1/2 cup whole milk. Gently mix in 3 ripe mashed mangoes. 

5.Add batter to greased cake tin. Bake in pre-heated (at 180C) for an hour. Check with toothpick. After cooling, cover top with mango sauce/cream

Fresh Strawberry Cake

Total Time: 1 hrs 

Prep Time: 30 mins

Cook Time: 30 mins

Ingredients:

CAKE

2 1/4 cups sifted cake flour

1/4 teaspoon salt 

2 1/2 teaspoons baking powder 

1/2 cup butter 

1 1/2 cups sugar 

2 large eggs

1 teaspoon vanilla 

3/4 cup fresh crushed strawberry, unsweetened

STRAWBERRY GLAZE 

1/2-3/4 cup crushed strawberry 

1 cup powdered sugar

 2 tablespoons butter, melted 

1/2 teaspoon vanilla

Directions:

1. Preheat oven to 350 degrees F.

2 FOR CAKE: Sift together: flour, salt, and baking powder. 

3 In a separate bowl, combine butter, sugar, eggs, and vanilla.
4 Beat for a total of 3 minutes, scrapping the sides of the bowl. 

5 Then add flour mixture to creamed mixture, alternating with strawberries. 

6 Beat for two minutes. 

7 Pour batter into two 8-inch round greased and floured cake pans. 

8 Bake in pre-heated oven for 25-30 minutes, or until cake tests done. 

9 Turn out on to wire cooling racks to cool.
10 When cool, top with Strawberry Glaze. 

11 FOR STRAWBERRY GLAZE: Mix together all ingredients. 

12 Use enough strawberries to thin mixture.

APPLE CAKE

Ingrediants

• 6 apples.
• 1 tablespoon cinnamon
• 5 tablespoons sugar
• 2 3/4 cups flour, sifted
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup vegetable oil
• 2 cups sugar
• 1/4 cup orange juice
• 2 1/2 teaspoons vanilla
• 4 eggs
• 1 cup walnuts, chopped (optional)

1. Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

2. Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

3. Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

Orange Layer Cake

For the filling: 
2/3 cup sugar 
3 Tbs. all-purpose flour 
1 cup fresh orange juice (from about 3 large or 4 medium oranges), without pulp 
2 large egg yolks 
2 Tbs. salted butter 

For the cake:
2-1/4 cups (101/8 oz.) all-purpose flour 
2-1/2 tsp. baking powder 
1 tsp. salt 
1/3 cup salted butter 
1/3 cup vegetable shortening 
2 tsp. grated orange zest (from about 1 large orange) 
1-1/2 cups sugar 
3 large eggs 
1 cup fresh orange juice (from about 3 large or 4 medium oranges), without pulp

For the frosting:
6 oz. (12 Tbs. ) salted butter, at room temperature 
4-1/2 cups (about 18 oz.) confectioners’ sugar 
Dash salt 
1 tsp. grated orange zest 
5 Tbs. fresh orange juice 

For the garnish:
1 or 2 small oranges, sliced thinly, slices cut halfway through on one side, laid on paper towels to drain 
7 or 8 sprigs fresh mint (pick pairs of leaves) 

Make the filling: Combine the sugar and the flour in a heavy-based saucepan. Whisk just to mix. Add the orange juice and egg yolks and whisk vigorously again to combine. Put the saucepan over medium-high heat and cook, whisking constantly, until the mixture boils (3 to 4 min.). Cook another 1 min., stirring constantly (the mixture will thicken noticeably and become less cloudy). Be sure it boils for 1 min. so that the filling will thicken enough to support the cake. Remove from the heat and stir in the butter. Transfer to a bowl, cover with plastic wrap (lay the wrap directly on the filling’s surface), and refrigerate. Chill thoroughly before using.

Make the cake: Heat the oven to 350°F. Sift together the flour, baking powder, and salt. Grease two 9x1-1/2-inch cake pans and line the bottom of each with a round of kitchen parchment. Lightly flour the sides and bottom of each pan.

In a mixer, cream together the butter, shortening, and zest. Gradually add the sugar, creaming until the mixture is light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well between additions and scraping down the sides.

Add the sifted dry ingredients alternately with the orange juice to the creamed mixture, beating well on low speed after each addition. Pour equal amounts of the batter into the two prepared cake pans. Tap the pans on the counter before putting them in the oven to remove any air bubbles and to even the batter. Bake until a toothpick inserted in the middle comes out clean, about 28 min. Cool the cake layers in the pans for 10 min. and then loosen the layers by running a knife between the cake and the edge of the pan. Remove the layers from the pans and put them on a rack to continue cooling.

Make the frosting: Cream the butter in the mixer. Add the confectioners’ sugar and salt and combine thoroughly. Add the orange zest and mix to combine. Add the orange juice and mix on high speed until well blended, scraping down the sides. It will be light and creamy. Refrigerate if not using right away.

Assemble the cake: When all the components are cool, put one cake layer on a cake stand or a cardboard cake round. Spread the orange filling over the cake to make a 1/4-inch layer. You’ll have about 1/3 cup extra filling; serve it alongside the cake, if you like. Put the second layer on top of the first and refrigerate the cake until the filling has chilled again and firmed up, about 45 min.

Spread the filling.

Loosen the frosting by beating with a spatula (if it’s very stiff, beat it with an electric mixer). Using an icing spatula, spread just a very thin layer of frosting over the whole cake (this is called a “crumb coat” because it secures loose crumbs) and refrigerate the cake to let the frosting firm up, about 10 min. Put on the final coat of frosting, taking care to work gently, as the top layer of the cake tends to slide around ever so slightly because of the filling. If it slides, just push it back. Create a pattern on the frosting using the icing spatula (heat it up under warm water and dry it). Transfer the cake (on its cardboard or by lifting it with spatulas) to a cake plate or pedestal.

Apply a thin layer of frosting with an icing spatula.

Create a pattern on the final coat of frosting.

Garnish the cake: Twist the orange slices into “S” shapes and put seven or eight around the top of the cake. Tuck a pair of mint leaves into each orange twist.

nutrition information (per serving):
Size : based on ten servings; Calories (kcal): 800; Fat (g): 32; Fat Calories (kcal): 290; Saturated Fat (g): 16; Protein (g): 6; Monounsaturated Fat (g): 10; Carbohydrates (g): 125; Polyunsaturated Fat (g):3; Sodium (mg): 610; Cholesterol (mg): 165; Fiber (g): 1

How to Make Ice Cream Without an Ice Cream Maker

Almond Joy Ice Cream (makes about 2 cups)- 1 can coconut milk (not light)- 1/2 cup Nutella

Start with 1 can of coconut milk and 1/2 cup Nutella.  Place ingredients in a blender.

Blend for 2 to 3 minutes, or until uniform in color, stopping to scrape the sides of the blender as needed.

Place mixture in a bowl and freeze for 6 hours for a softer ice cream and overnight for a firmer texture.

So scrumptious, and tastes just like Almond Joy! Now, onto our basic ice cream.

Amazing Girl Paintings

Simple Biryani Recipes

Biryani, biriani, or beriani is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".^[1]

The cooking method of Biryani originated in Iran (Persia) and it was brought to the Indian subcontinent by Iranian travelers and merchants. InIndia, the recipe of biryani developed to its current form. Local variants of this dish are popular not only in South Asia but also in Southeast Asia, Arabia, and within various South Asian communities in Western countries.

Simple Chicken Biryani

Ingredients:

2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil

Preparation:

·         Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.

·         Marinate the chicken with this mixture and keep aside for 3-4 hours.

·         Heat oil in a pan. Fry the onions until golden brown.

·         Add the marinated chicken and cook for 10 minutes.

·         Add 4 cups of water to the rice. Mix saffron in milk and add to it.

·         Add cardamom powder. Add the chicken pieces.

·         Pressure cook the rice. Mix gently.

·         Garnish with green coriander leaves and serve hot.

South Indian Chicken Biryani

Cooking Time: 20 mins

Servings: 4

Ingrediants

2 big onions , sliced

11/2 tomato , sliced

Pinch of tumeric powder

2 bay leaves,cloves,cinnamon,cardamon,star anise..

2 tbsp ginger-garlic paste

2 tsp chilly powder

2tsp coriender powder

1tsp turmeric powder

3-4 green chilly-chopped

1 bunch of coriender leaf&mint leaf-chopped

lime jiuce-1tsp

salt to taste

ghee-2tsp(optional)

2 Cup basmati rice , pre soaked and drained

1 Medium chicken(rub -1tsp of lemon juice, turmeric, chillypowder-marinate

Preparation:

·         In oil&ghee,add bayleaf,cardamon,staranise,cinnamon..

·         Add the onions&saute it out,till it becomes soft

·         Add turmeric powder,ginger-garlic paste&saute

·         Add chilly,coriender powder,green chilly&fry until raw smell disappears

·         Then add,tomatoes,once it's cooked add the chopped leaves

·         Now,add the chicken pieces&mix well

·         Add the drained basmati rice&just mix it well to the masala...

·         Add 3C water,salt to taste

·         Pressure cook it or rice cooker

·         Can be served with cucumber r onion raita.....

Pressure Cooker Mutton biryani Recipe

Prep & Cooking: 50 mts to 1 hr

Serves 4-5 persons

.

Ingredients:

2 cups Basmati rice

1/2 kg mutton, washed and drained

1 cup thick buttermilk

3 cups water

2 cloves, 1 elachi, 1/2″ cinnamon stick, 1 marathi moggu

1-2 bay leaves

2 onions, finely sliced

3/4 tsp ginger garlic paste

1 large tomato finely chopped

1 tsp red chilli pwd (adjust)

1/4 tsp turmeric pwd

1 tsp coriander pwd

very small pinch of nutmeg pwd

little less than 1/4 cup chopped coriander leaves

1/4 cup pudina leaves

salt to taste

3 tbsps ghee + 1 tbsp oil

Biryani masala, make pwd:

3 cloves

1″ cinnamon stick

1 elaichi

pinch of shah jeera

pinch of jeera/cumin seeds

small piece of japathri/mace

1/2 anaasa puvvu/star anise

For marinade:

juice of half lemon

1 1/2 tbsps curd

1/2 tsp salt

1/2 tsp ginger garlic paste

3-4 whole green chillis without stalks

1/4 tsp red chilli pwd

1/2 tsp coriander pwd

few mint leaves

Preparation:

1.     Marinate the mutton with the ingredients called for ‘marinade’. Keep aside for 20 mts. While the mutton is marinating, work on the rest of the preparation.

a)       Wash Basmati rice. No need to soak in water

b)       Slice onions

c)        Chop tomato

d)       Pick pudina leaves and chop the coriander leaves

e)       Prepare biryani masala pwd

f)        Beat curd to form thick buttermilk

2.      Heat 1 tbsp oil + 2 tbsps ghee in a pressure cooker vessel, add the bay leaves, cloves, cinnamon, marathi mogga, elaichi and saute for a few secs. Add sliced onions, saute for 7-8 mts. Add the ginger garlic paste and coriander-pudina leaves and saute further for another 5 mts.

3.     Add turmeric pwd and red chilli pwd, saute for another 2 mts. Add the chopped tomatoes and saute for 3-4 mts. Add the marinated mutton along with 1 cup of water and bring to a boil. Pressure cook mutton till it is almost cooked, upto 3 whistles. Turn off heat and cool. Remove lid and you will find that it will appear like a thick gravy. If the gravy appears very watery, cook further without lid till it forms a thick gravy.

4.     Turn on the heat again, add 3 cups of water and 1 cup of thick buttermilk. Add the biryani masala and nutmeg pwd. Add salt (remember we have added 1/2 tsp of salt to the mutton marinade, so add salt accordingly). Add the drained basmati rice and combine. Pressure cook upto 2 whistles and turn off heat. Once pressure is off, remove lid, pour a tbsp of ghee and combine carefully. Serve hot with raita.

10 minutes easy Veg Biryani

Cuisine Style: Kerala Cuisine

Servings: 5 Adults

Ingrediants For 10 Minutes Easy biryani Recipe

Basmati rice - 2 glass 
Green peas, Beans, Carrot, Cauliflower - As reqd
Ghee - 2 tbsp
Onion(medium) - 1 no
Tomato - 1 no
Green chillies - 8 nos
Garlic pods - A few
Ginger - A small piece
Garam masala powder(otherwise patta,grambu, bay leaves) - As reqd
Red chilly powder - As reqd
Turmeric powder - 1 tsp
Salt - As reqd
Coriander leaves - A few
Cashew nuts - As reqd
Raisins(Unakka munthiri) - As reqd

Preparation:

1) Soak rice in water for 1 hour. 2)Drain and keep it aside. 3)Heat ghee in a pressure cooker. 4)Add onion, garlic and ginger and  fry well. 5)Add all masala powders and saute well. 6)Add green chillies and tomato and saute. 7)Add all vegetables and fry well. 8)Add rice and fry for 5 mins. 9)Add 5 glasses of water and salt. 10)Close the pressure cooker with the lid. 11)When the steam starts to come straight from the nozzle, put the whistle on and switch off the gas. 12)Open the lid after 10 mins. 13)Add coriander leaves. 14)Sprinkle cashews and raisins fried in ghee.