Birthday cup cakes.

Birthday cup cakes-Light and airy cakes, baked to perfection and decorated with fondant icing to make delectable little cup cakes.Beautiful birthday gift for that special occasion.

Ingredients:

8 oz softened butter
8 oz caster sugar
4 eggs, lightly beaten
1 tsp vanilla extract
8 oz self-raising flour (maida)
2 tbsp milk



For Decoration:

Ready to roll white fondant icing.
Sprinkles or cake decorations of choice.
Food colours.
Confectioners sugar for dusting.



Method:

Preheat oven to 180 degrees.

1.Cream the butter and suger till soft and fluffy.
2.Add the beaten eggs, milk and vanilla and beat again.
3.With ametal spoon gently fold in the flour.
4. Divide the mixture into fairy cake cases .
5.Bake in preheated oven at 18o degrees centigrade for approx 12-15 minutes.
6.Cakes are ready when tooth pick inserted in it comes out clean.
7.Remove cakes from oven and cool on wire rack.

To Decorate:

1.Take some white fondant and add a few drops of food colour and knead the colour in.Repeat for other colours.Keep aside.
2. Roll out the coloured fondant icingto approx 3mm thick using confectioners sugar for dusting.
3.Using a cookie cutter cut round circles to fit top of cakes.
4.Brush the fondant icing circles with water and press into place on top of cakes.
5.Using cookie cutters of different shapes cut out flowers and hearts and decorate cakes as desired.(Stick fondant shapes onto cakes by brushing the fondant icing with a drop of water and pressing down to secure.)
6.Add sprinkles to cake tops to decorate further.



You may like:

Princess Cup cakes

NB-makes 24 cakes.

Submitting to;
Stories from my Indian kitchen -bakeoff event.

Vaghareli Rotli- Chapatti in spicy yoghurt sauce

Vaghareli Rotli (chapatti in spicy yoghurt sauce) - A five minute recipe for that quick lunch. Left over chapattis cooked in a spicy yoghurt gravy.
Ingredients:

4 left over rotis (chapattis)
1 cup natural yoghurt
2 cups water
1 tablespoon besan (chickpea flour)
1 teaspoon salt
2 green chillies finely chopped
1 red dried chilli
½ teaspoon mustard seeds
1 tablespoon sunflower oil
¼ teaspoon chilli powder
¼ teaspoon turmeric powder
1 tablespoon freshly chopped coriander

Method:

1. Cut the rotis (chapatti)into small pieces and keep aside.
2. In the blender add the water, yogurt, salt, chilli powder, turmeric powder and blend.
3. Add oil in a pan, when hot add the red chilli and mustard seeds and the yoghurt mixture.
4. Cook and stir for 3-4 minutes till raw besan taste is gone and yoghurt mixture is slightly thickened.
5. Add the roti (chapatti)pieces and simmer for 2 more minutes. Add half the chopped coriander and stir in.
6. Transfer to serving dish and garnish with remaining coriander.

Serve immediately.



You may like:
Toasted cheese and tomato sandwich.

Submitting to

Spicy lounge-COL-Left over delicacies-event .

Awards

This beautiful award has been passed to me by Ganga of My Favourite Foods.
AND Shama of easy2cook recipes

There are some rules to follow that go with the award they are:

To the award winners, please pass this on to your favorite bloggers!
1. Put the logo on your blog or within your post
2. Pass the award on to 12 bloggers!
3. Link the nominees within your post
4. Let the nominees know they have received this award by commenting on their blogs.
Share the love and link to the person from whom you received this award.

Its difficult to pass this award to any one person as all my blogger buddies are deserving of this award, but as rules go I have to nominate 12 people so I pass this award to:

Zesty south Indian kitchen

Joy of cooking

Priyas easy and tasty recipes

Ruchika cooks

Veggie Fare

Kitchen Tantra

Sailaja kitchen

Dakshin

Veggie paradise

Panch Pakwan

Asra -ashaon ka

Treat & Trick


I would like to add that simply.food appreciates all its visitors.All your visits and beautiful comments are very inspiring and its these sweet words that make my day and inspire me to cook, click and cultivate new recipes to post.
Thanks.

Banana chocolate Pancakes.

Banana chocolate pancakes- Light, soft and fluffy pancakes, served with sweet bananas and chocolate sauce.
Ingredients:

75g/3oz plain flour

Pinch of salt

2 large eggs

150ml/1/4pt milk

sunflower oil for frying
2 bananas sliced
Chocolate sauce
1 tablespoon confectioner’s sugar for dusting.

Method:

1. Place the flour, salt and eggs in a large bowl with half the milk.
2. Whisk until the mixture is lump free. Add the remaining milk and whisk again until it forms a lump free batter. (Consistency should be like cream) Leave to rest for 10 minutes.
2. Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe it around with a piece of kitchen paper.
3. Pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base.
4. Cook for 2 mins or until the top is set and the base golden. Turn the pancake over with a spatula to cook this side.
5. Cook for a further 1-2 mins or until the base is golden. Transfer to a plate. Repeat process for rest of batter.

To serve:

1. Place the pancake on a plate.
2. Place a row of banana slices in centre of pancake.
3. Drizzle on some chocolate sauce.

4. Roll up the pan cake and drizzle over some more chocolate sauce and dust with confectioner’s sugar.

Serve immediately.

NB-You can replace the banana with any fruit of your choice.

You may like:
Banana muffins

Submitting to:
Priya’s easy N tasty recipes-pancake event.

Red Cabbage and apple relish.

Red cabbage and apple relish- A delicious relish made with red cabbage and tart granny smith apples .A tangy spicy relish ideal as a sandwich filling, served on an open sandwich, rolled in a roti or stirred in some curd rice.

Ingredients:

2 cups finely shredded red cabbage
1 granny smith apple cored and grated with skin on (This recipe works best with sharp apples)
4 green chillies finely sliced
1 teaspoon salt
Juice of half a lemon
¼ teaspoon mustard seeds
¼ teaspoon fenugreek seeds
1 tablespoon mild olive oil
½ teaspoon sugar






Method:

1. Heat oil in a pan and when hot add the mustard seeds and fenugreek seeds.
2. Add the cabbage and apples and stir fry for 3-4 minutes.
3. Add the green chillies, lemon juice sugar and salt.
4. Stir fry for 2-3 more minutes till cabbage just wilts but still retains crunch.
5. Transfer to serving dish.

To serve Spoon generously on freshly toasted French bread slices.




NB- Store in refrigerator for up to 3 days.

You may like:
Mango chutney

Submitted to:
Nithu's Kitchen Think beyond the usual-Fruits event.

Kheer (Rice pudding)

Kheer-A rich and creamy dessert made with milk and rice, smooth, creamy and delicious with a subtle hint of cardamon,nutmeg and saffron. Delicately garnished with chopped nuts it can be served hot or cold.

Ingredients:

3/4 cup thick short grain rice(patna)
Milk -2 pints
12 Almonds cut into slivers
¾ cup sugar
1.5 teaspoon cardamom powder

1/2 teaspoon nutmeg powder

Few strands saffron

Method:

1.Wash rice and drain the water out, put rice and milk in a pressure cooker and allow to boil without putting whistle.

2. When milk starts to boil reduce flame to low add saffron to milk and rice and gently simmer, stirring occasionally and making sure milk and rice does not scorch .
3. After 45 minutes check that the rice is cooked and kheer has thickened add sugar, nutmeg and cardamom powder and mix well.
4. Simmer for 3-4 more minutes ,transfer the kheer in to a serving bowl , garnish with the almond slivers .

Can be served hot or chilled.

You may like :
Semolina halwa

Submitted to easy2cook recipes Kheer event

Veggie puff pastry parcels.

Veggie puff pastry parcels-Delicious melt in the mouth puff pastry filled with spicy vegetable mixture, flakey and golden brown baked to perfection.

Ingredients:

1 medium potato diced

1/2 cup frozen or tinned sweet corn kernels

1/2 cup pre cooked kidney beans

1/2 cup sprouted moong beans

1 red onion finely diced

1/2 green capsicum finely diced

2 green chillies finely chopped

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon chilli powder (optional)

1/2 teaspoon cinnamon and clove powder mixed

2 ready rolled jus roll puff pastry sheets

Method:

1.Heat the oil in a pan when hot add the onions and saute till translucent.

2. Add all the vegetables and stir fry till almost cooked (a la dente).

3.Add the salt, chilli powder ,cinnamon and clove powder and green chillies.

4.Stir to incorporate all the spices.Transfer to dish and allow to cool.

5. Open out the puff pastry sheets on flat surface.

6.Cut each sheet into 6 squares approx 4inch x 4 inch

7.Place a generous tablespoon of mixture in the centre of the square and fold opposite corners overlapping the pastry corners leaving ends open. (Secure the overlapping pastry by wetting the pastry corner and pressing it down to stick.)Repeat for remaining pastry squares.

8.Place all pastry parcels on baking tray and bake at 180 degrees centigrade for approx 25-30 minutes till pastry is golden brown and puffy.

9. Transfer to serving dish.

Serve hot with Couscous salad or Garden salad with italian herb dressing.

You may like:

Vegetable pastry pin wheels.

Submitting to:

Stories from an indian kitchen-bake off event.

Mirch Masala -My legume love affair MLLA 21 brain child of susan of the well seasoned cook