Princess Cake

Princess Cake

From   Mummy Ka Magic

Prep: 1 hour 30 minutes

Cook: 20 minutes

Method: Moderate

Course: Dessert

Type: Fusion

Make this cake for your daughter and see her eyes lit up with joy

Ingredients

  • Refined flour (maida) 1 cup + for dusting
  • Butter 1 cup + for greasing
  • Condensed milk 1 cup
  • Yogurt ½ cup
  • Vanilla essence 1 tsp
  • Cocoa powder ¼ cup
  • Baking soda ½ tsp
  • Baking powder 1 tsp
  • Milk as required
  • Readymade 5-inch eggless chocolate cake 1
  • Sugar syrup as required
  • Golden edible pearls for sprinkling
  • Butter-sugar icing
  • Butter 2 cups
  • Icing sugar, sieved 2 cups
  • Pink food colour 1 drop

Methods

  • Grease a bowl shaped aluminium cake mould with some butter and dust with some flour.
  • Take butter and condensed milk in a bowl and beat with an electric beater till light. Add yogurt and beat again. Add vanilla essence and beat.
  • Sift together flour, cocoa powder, baking soda and baking powder into the butter mixture and fold in well. Add milk and mix into a smooth batter.
  • Place a ring in a pressure cooker and fill with water till the height of the ring. Cover and heat till steam forms.
  • Fill the greased mould with the batter filling it upto ¾ its height. Tap lightly. Place a plate on the ring and put the mould on it. Cover and steam for 15-20 minutes without the whistle.
  • To make butter-sugar icing, take icing sugar and butter in a bowl and beat with a hand blender till smooth.
  • Transfer ½ cup of the prepared butter-sugar icing into another bowl. Add pink food colour and mix well.
  • Place the readymade cake on a turn table. This is the base.
  • Remove the bowl shaped cake from the cooker and let it cool. Demould.
  • Drizzle some sugar syrup on top of the base cake to moisten it. Spread the plain butter-sugar icing on top and level it out with a palette knife.
  • Place the bowl shaped cake on top of the base cake and moisten it by drizzling some sugar syrup on top. Spread some plain butter-sugar icing on it and level it out with a palette knife. Cover the sides as well with the plain icing and level it out with the palette knife.
  • Keep the hands of a doll upwards and wrap the lower body tightly with a cling film. Insert the doll in the centre of the bowl shaped cake.
  • Fill a piping bag fitted with a star nozzle with the remaining plain butter-sugar icing. Fill another piping bag fitted with a star nozzle with the pink icing.
  • Pipe pink icing rosettes on the doll and pipe plain icing rosettes on the entire cake leaving a strip at the bottom. Pipe pink rosettes on the bottom strip.
  • Put the hands of the doll down, sprinkle golden edible pearls on it and serve.
Flavoured Popcorn

Flavoured Popcorn

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Dessert

Type: Fusion

Key Ingredients:

  • Dried corn kernels

A tub full of these flavoured popcorn will help you enjoy a film that much more

Ingredients

  • Dried corn kernels ½ cups
  • Oil 1 tbsp
  • Butter 1 tbsp
  • Onion powder ½ tsp
  • Garlic powder ½ tsp
  • Red chilli powder ½ tsp
  • Black pepper powder ½ tsp
  • Salt to taste
  • Sugar ½ cup
  • Jaggery (gur), grated 1 cup

Methods

  • To make popcorn, put ½ cup of corn in a pressure cooker, add 1 tbsp of oil, mix and keep the cooker on high heat. Cover with lid but do not lock cooker. The corn will start popping and once it stops popping it is ready.
  • To make a spice mix, heat 1 tbsp of butter in a non-stick pan. Add onion powder, garlic powder, red chilli powder, pepper powder and salt and mix well for 1-2 minutes. (You may add ½ tsp lemon juice if you like).
  • For the caramel flavour, melt sugar and jaggery in a non-stick pan for 2-3 minutes. Stir occasionally so that the mixture does not burn and melts evenly. Once it turns brown it is caramelized.
  • Put half the popcorn in one bowl, pour hot caramel, toss well and serve. Put the remaining popcorn in another bowl, re-heat spice mix if cool and then pour over the popcorn. Mix it well and serve.
Fruit Cake

Fruit Cake

By Hi Tea

Prep: 9 hours

Cook: 60 minutes

Method: Moderate

Course: Dessert

Type: Fusion

Key Ingredients:

  • Mixed dry fruits
  • Refined flour

Make this rich cake during special occasions and treat your loved ones

Ingredients

  • Mixed dry fruits, chopped and soaked in rum overnight 350 gms
  • All purpose flour 200 gms
  • Butter 200 gms
  • Brown sugar 350 gms
  • Sugar 50 gms
  • Eggs 2
  • Cinnamon powder 1 pinch
  • Clove powder 1 pinch
  • Baking powder 3 gms
  • Salt to taste

Methods

  • Preheat oven to 180º C. Grease a ring cake mould.
  • Take butter, brown sugar and sugar in a bowl and whisk till smooth.
  • Add eggs, all-purpose flour, cinnamon powder, clove powder, baking powder and salt and mix well.
  • Add dry fruits and mix well.
  • Pour the mixture into the cake ring mould, place it in the preheated oven and bake for 60 minutes.
  • Bring the cake mould out of the oven and set aside to cool. Demould, cut into slices and serve.
Mixed Nut Bars

Mixed Nut Bars

By Hi Tea

Prep: 20 minutes

Cook: 5 minutes

Method: Easy

Course: Dessert

Type: Fusion

Key Ingredients:

  • White chocolate
  • Almonds
  • Cashewnuts
  • Dates

Whenever you feel the need of instant energy, chew on these bars

Ingredients

  • White chocolate 250 gms
  • Almonds, chopped 100 gms
  • Cashewnuts, chopped 100 gms
  • Dates, seeded and chopped 100 gms

Methods

  • Whenever you feel the need of instant energy, chew on these bars
  • Add the almonds, cashewnuts and dates and mix well.
  • Spread the mixture on a silicon mat and set aside to rest.
  • Cut into bars and serve.
Chicki Cake Pops

Chicki Cake Pops

By Hi Tea

Prep: 25 minutes

Cook: 5 minutes

Method: Easy

Course: Dessert

Type: Fusion

Key Ingredients:

  • Sponge cake
  • White chocolate

These cake pops will please the little gourmets – they are so very easy to make

Ingredients

  • Sponge cake 200 gms
  • White chocolate, grated 100 gms
  • Jujubes 50 gms
  • Egg whites 4
  • Icing sugar 50 gms
  • Yellow food colour a few drops
  • Orange food colour a few drops

Methods

  • Crumble the sponge cake finely and put in a bowl.
  • Take white chocolate in another bowl and melt on a double boiler.
  • Cut the jujubes into small pieces and add to the cake crumbs.
  • Add the melted chocolate to the cake mixture and mix well. Divide them into equal portions and shape into small balls. Arrange them on a plate and freeze for some time.
  • To make the royal icing, take egg whites in a bowl and beat well till stiff peaks form. Add icing sugar and mix well. Divide into 2 different portions and put them in 2 separate bowls. Add yellow food colour to one bowl and orange to the other bowl and mix well.
  • Insert one stick in each cake pop. Dip half the cake pops in yellow royal icing and remaining half in orange royal icing. Further decorate them like chicks.
  • Serve them especially to children.
Chicken Lasagna

Prep: 60 minutes

Cook: 50 minutes

Method: Moderate

Course: Dessert

Type: Fusion

Key Ingredients:

  • Chicken mince
  • Refined flour
  • Egg
  • Processed cheese
  • Mozzarella cheese

One of the most popular Italian pasta dishes which is now well liked in other parts of the world too

Ingredients

  • White sauce
  • Refined flour (maida) 2 tbsps
  • Butter 2 tbsps
  • Milk 2 cups
  • Processed cheese, grated ½ cup
  • Salt to taste
  • Tomato-chicken mixture
  • Tomato concasse 1 cup
  • Chicken mince, cooked for 15 minutes 250 gms
  • Oil 1 tbsp
  • Garlic cloves, finely chopped 3
  • Sugar 1 tsp
  • White pepper powder 1 tsp
  • Dried mixed herbs (optional 1 tsp
  • Bay leaves 2
  • Salt to taste
  • Chicken stock 1 cup
  • Fresh parsley, chopped 1 tbsp
  • Pasta
  • Refined flour (maida) 1 cup
  • Egg 1
  • Olive oil 1 tbsp
  • Salt to taste
  • Toppings
  • Mozzarella cheese, grated ½ cup
  • Processed cheese, grated ½ cup

Methods

  • To make white sauce, melt butter in a non-stick pan. Add refined flour, mix and saute on low heat for 2-3 minutes.
  • Add 1 cup milk, whisk well. Add another cup of milk and whisk well so that there are no lumps.
  • Add processed cheese and salt and stir continuously, on low heat, till it becomes thick and coats the back of a spoon. Transfer into a bowl and set aside to cool.
  • Heat 1 tbsp of oil in another non-stick pan. Add garlic and saute till fragrant but not brown.
  • Add tomato concasse, chicken mince, sugar, pepper powder, mixed herbs, bay leaves and salt and mix well. Cook for 5 minutes. Add 1 cup stock, mix, cover and cook for 5 minutes on low heat. And parsley and mix.
  • To make pasta, take flour in a bowl and make a well in the middle. Break the egg into the well, add olive oil and salt. Mix with fork till the mixture becomes crumb like.
  • Knead the pasta dough with your palms, stretching it and folding it back for atleast 10 minutes, or till the dough is smooth. Cover with a wet cloth so that it does not dry and refrigerate it for 20 minutes.
  • Preheat oven to 200º C.
  • Dust some dry flour on the worktop, keep the dough on it and roll into a long thin sheet. Cut into 4 equal parts and keep them on a floured plate.
  • Grease a baking dish with some butter. Pour 3 tbsps white sauce and spread on the base. Keep 1 sheet of lasagna, spread another layer of white sauce, a layer of chicken tomato mixture followed by layers of mozzarella cheese and processed cheese. Keep one more of lasagna sheet and repeat the layers of white sauce, chicken-tomato mixture and both the cheese. Repeat these layers till all the ingredients are used up.
  • Keep the dish in the preheated oven and bake for 20 minutes.
  • Take the dish out of the oven, cut into wedges and serve hot.