Monday, March 28, 2011
Marble cake was in my baking to-do list for a long time.It was so easy to make than I thought and I got the swirls reasonably good for the first time:-)
Ive taken this recipe from allrecipes.com and made some changes according to the reviews.
All purpose Flour - 2 cups
Baking powder - 2 tsp
Salt - 1/4 tsp
Sugar - 1 1/3 cup
Cocoa Powder - 2tbsp
Butter - 1/2 cup(softened at room temperature)
Vanilla - 1tsp
Eggs - 2
Milk - 1 cup
Grease and flour an 8 inch round pan.
Preheat the oven to 350 deg F.
In a bowl cream the butter and sugar until light and fluffy.Add eggs one by one and beat until fluffy.
Add the vanilla essence.
In another bowl mix the flour,salt,baking powder.
Add a small amount of dry ingredients to the wet ingredients.Gradually add little bit of milk and fold.Alternate between the flour mixture and milk and fold.
Separate into two parts.Mix the cocoa powder with melted butter and add to one part of the flour mixture.
Put one spoon of vanilla mixture in the center of the prepared pan.Now add 1 spoon of cocoa mixture on top of the vanilla mixture.
Alternate between vanilla and cocoa.Finally swirl the top with a knife until you get a marble effect.Do not overdo it because you might lose the definition of either vanilla or cocoa mixture.
Bake for about 30 to 35 minutes and check by inserting a tester in the middle.If it comes out with a little bit of crumb then the cake is done.
Wednesday, March 16, 2011
Mini pepper thattai was in my draft for a long time..This is very easy to make and would be perfect with a hot cup of coffee.
Rice Flour - 2 cups
Urad /Black Gram Dal Flour - 1/4 cup
Coarsely Ground Black Pepper - 3 tsp
Butter - 2 Tbsp
Salt to taste
Chilly powder - 1 tsp
Asafoetida - 1/4 tsp
Oil - for deep frying
Water as required
In a bowl add the rice flour,urad flour,asafoetida,chilli powder,pepper,salt and melted butter.
Mix thoroughly.Add water little by little until it forms a soft dough.The dough should not be very dry.
In a Ziploc bag smear some oil.Make small marble sized balls from the dough.
Pat the ball and flatten it with the tip of your finger to about 1 inch in diameter.Prick the surface with fork to prevent them from puffing up while frying.The ends of the thattai should not crack.If it does,sprinkle little water and mix.
Heat oil in a pan.When hot enough,deep fry them until they are golden brown in color.
Drain with a slotted spoon store them in airtight container.
Tuesday, March 1, 2011
Pound cake recipes always calls for sooooo many eggs which makes it so heavy.Though rich and tasty,I always hesitate to bake one fearing the amount of fat .
But I was pleasantly surprised by this recipe featured in About.com which uses only 2 eggs for pound cake baked in loaf pan.
It was moist,soft and delicious.
All purpose flour - 2 cups sifted
Baking powder - 3/4 tsp
Salt - 1/4 tsp
Sugar -1 1/2 cup
Butter - 2/3 cup softened at room temperature.
Eggs at room temperature - 2
Whole milk - 2/3 cup
Vanilla essence - 1tsp
Line a loaf pan with parchment paper(It makes cleaning easier) .Alternately grease the pan with melted butter and sprinkle some flour.Preheat the oven to 325 deg F
In a medium bowl cream the butter with sugar until fluffy.Add eggs one at a time and beat well.
In anothe bowl,sift the flour,baking powder and salt.
Mix the dry ingredients with the wet ingredients.Add milk little by little and mix gently.Finally add the vanilla essence and mix.
Pour the mixture into the loaf pan.
Bake for about 1 1/4 hrs to 1 1/2 hrs.Start checking your cake after 1 hour.Mine took about 1 hour 20 minutes.
Test the cake by inserting a toothpick in the middle.If it comes out clean,then cake is ready.