Felli red velvet cake

Ingredients For the Cake: 8 tablespoons unsalted butter, at room temperature 1½ cups granulated sugar 2 eggs 5 tablespoons unsweetened cocoa powder 6 tablespoons red food coloring 1 teaspoon vanilla extract 1 cup buttermilk 2¼ cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 tablespoon distilled white vinegar 1 (12-ounce) can sweetened condensed milk For the Frosting: 8 ounces (224 gms) butter, at room temperature 8 ounces (224 gms) cream cheese, at room temperature 4¼ cups powdered sugar (refer notes) 2 tablespoons vanilla extract Instructions Make the Cake: Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking pan. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs. Scrape down the bowl and beat until well incorporated. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth, about 1 minutes. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another 2 minutes until completely combined and smooth. Pour the batter into the prepared baking pan, smoothing the top into an even layer with a spatula. Bake until a thin knife or skewer inserted into the center comes out clean, about 25 to 30 minutes. Remove the cake from the oven and immediately poke holes all over the top of the cake. You can use the end of a wooden spoon, a skewer, the tines of a fork, etc. Slowly pour the can of condensed milk all over the top of the cake, making sure to drizzle it evenly all over the top. Allow the cake to cool completely before frosting and decorating. Make the Frosting: Using a stand mixer with the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary. Spread the frosting evenly over the top of the cake and decorate as desired. Store leftovers in an airtight container in the refrigerator for up to 1 week. Notes I used Duncan Hines brand cake mix. If you are using cake mix like me, bake the cake according to package instructions. I had some left over cake batter and made 3 std size cupcakes with them. So if you want you can try this as cupcake as well, but making it as a single cake is easier and less messier. I used Philadelphia Full Fat cream cheese spread for icing, I used butter at room temp and cold cheese to make icing. Also I used only 2.5 cups of icing sugar and 1 tbsp vanilla essence. You can make the cake 2 days ahead and cover it with cling film and refrigerate. Though the cake is pretty moist straight out of the fridge, I kept it at room temp for 20-25 mins, before serving.

Kerala beef... awesome!

Boil the beef with some ground ginger and garlic, turmeric powder, chilly powder, garam masala and dry black lime powder. If you do not have the dry lime powder, you can add some vinegar. Cut big onions and fry till golden brown( she does not deep fry) Remove the onion and then add the beef little at a time. Fry and remove. In the remaining oil, add some coriander powder, chilly pd nd some ground ginger and garlic Sauté well nd then add the beef and sauté again Finally add the fried onion to the above You can also fry some curry leaves to the above.

Mother's Date and Walnut cake...

BUTTER 125 GMS DATES 250 GMS - AFTER REMOVING THE STONES, CUT FINE WALNUT - 250 GMS MAIDA - 1 -3/4 CUP SUGAR - 1 - 1/4 CUP EGGS - 2 SODA BICARB - 1 -1/4 TSP MILK - 1 -1/2 CUPS VANILLA ESSENCE - 1 TSP. METHOD: KEEP THE MILK ON FIRE, ADD DATES AND SODA BICARB, STIR AND MIX WELL. NEXT ADD SUGAR, STIR TILL IT MELTS. REMOVE FROM FIRE AND ALLOW IT TO COOL FOR 2 HRS. SEPARATE EGG WHITE AND YOKE - BEAT THE WHITE. MIX BUTTER & EGG YOKE WELL. ADD MAIDA LITTLE BY LITTLE, MIX WELL. ADD THE DATE MIXTURE, WALNUTS, WHITE OF EGGS AND VANILLA ESSENCE. FOLD TILL ALL ARE WELL MIXED. BAKE AS USUAL.

Mangy Pork

Ingredients: Pork- 1 Kg cut into small cubes Onions- 3 big cut into cubes Garlic- 15 cloves or 2 pods ( slice them into half) Green Chili’s- 2pcs slit them Ginger- 1 ½ inches cut into slices Bay leaf- 2 to 3pcs Salt to taste Vinegar- as per your taste Tamarind- a lemon size soaked in warm water Sugar- ½ Tspn ( optional) Dry roast and powder with foll: Kashmiri chili’s- 8 Dry long chili’s- 4 Pepper- 1 Tspn Coriander seeds- 1 ½ Tbspns Cumin( jeera)- ½ Tspn Mustard seeds- ¼ Tspn Garam Masala-( Cinamon sticks-2 pcs, Cloves- 5 to 6) Turmeric- ½ tspn (All dry ingredients to be well fried) Method: Wash the meat, drain well. Transfer the meat in a heavy bottom vessel & add salt, little vinegar & ¼ Tspn Turmeric powder. Mix well and let it marinate for ½ hr. Add onions, garlic, ginger, bay leaves, tamarind juice to this along with the prepared powder. Mix it once again well and cook on medium fire stirring occasionally. You may add water if required. When fat appears on top, its an indication that the meat is cooked. At this stage, check for salt/vinegar. Add sugar and your dish is ready for serving w/sanna’s, appams or even plain rice. Note: a) If you need extra spice, you may add more long chili’s. b) To get a darker color of the dish, ensure that you dry roast the chili’s and coriander until they really turn blackish. c) For those who like to get a garlic bite, it is advisable to add the garlic when the pork is half cooked, rather than in the beginning stage.

Renu beetroot palya

Renu Chicken Mayo

Low fat banana cake

Doc Gendhada Adya

Doc Chicken curry

King prawn curry recipe

Ingredients 2 tbsp olive oil Pinch cumin seeds 1 tbsp finely chopped fresh root ginger 2 garlic cloves, peeled and finely chopped 2 medium onions, peeled and chopped 400g can chopped tomatoes 2 plump green chillies, deseeded and finely chopped ½ tube tomato puree 400g raw peeled king prawns ½ tsp garam masala Salt and freshly ground black pepper METHOD How to make prawn curry 1. Heat the oil in a large frying pan and fry the cumin seeds, ginger, garlic and onions for 5 minutes until the onion is softened, stirring regularly. 2. Stir in the tomatoes and chillies and cook for 5 minutes more, stirring occasionally. Add the garam masala and a pinch of salt and pepper. Stir in the tomato puree and simmer gently for 3-4 minutes, stirring regularly. 3. While the sauce is simmering, heat the remaining oil in a small frying pan and fry the prawns over a medium-high heat for 3-4 minutes until pink and cooked through. Toss into the pan with the tomato sauce and bubble for a few seconds. Serve.

Chaddi Buddies... kaplangis... pakalichamas... pukulis... kakkis... biscuts...

Yo Chaddi buddies... please post recipes here, and happy cooking!