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.
Almond Crusted Chicken

Almond Crusted Chicken

Prep: 15 minutes

Cook: 15-20 minutes

Method: Easy

Course: Dessert

Type: Fusion

Key Ingredients:

  • Chicken

Include this delightful protein filled starter in your dinner menu and win the hearts of your loved ones. The crushed almond coating makes it crispier.

Serving Suggestion : Arrange them on a serving platter and serve them hot with a salad or a sauce of your choice. .

Ingredients

  • Boneless chicken, cut into 1 inch cubes 500 gms
  • Crushed almonds 3 cups
  • Oil to grease
  • Breadcrumbs 1/3 cup
  • Salt to taste
  • Crushed black peppercorns 1/2 tsp
  • Egg whites, beaten 2

Methods

  • Preheat oven to 180 ºC/350º F. Grease a baking tray.
  • Put crushed almonds, salt, breadcrumbs and crushed black peppercorns on a plate, mix well and spread.
  • Take the egg whites in a bowl.
  • Dip each chicken cube in egg white and roll them with the almond-breadcrumb mixture ensuring that they are completely coated.
  • Arrange them on the greased baking tray. Keep the tray in the oven and bake for 15 minutes or till the chicken is completely done.
  • Check it when the crust turns a light brown and you get a mild aroma of roasted almonds.
American Corn on the Cob

American Corn on the Cob

Prep: 10 minutes

Cook: 10 minutes

Method: Easy

Course: Dessert

Type: Fusion

Key Ingredients:

  • Corn on the cob

Any time snack – flavourful and piquant corn on the cob can be enjoyed especially during monsoon

Ingredients

  • Corn on the cobs, boiled 2
  • Butter 2 tbsps
  • Cinnamon (dalchini) powder 1 tsp
  • Salt to taste
  • Orange zest (narangi ka chilka), grated 1 tsp
  • Lemon zest (nimbu ka chilka), grated ¼ tsp
  • Lime zest, grated ¼ tsp

Methods

  • Take butter, cinnamon powder, salt, orange zest, lemon zest and lime zest in a bowl and mix well.
  • Roast corn directly on flame, rotating it so that they are evenly roasted all around.
  • Brush the butter mixture evenly all over and serve.
Apple Yogurt Slush

Apple Yogurt Slush

Prep: 10 minutes

Cook: 0 minutes

Method: Easy

Course: Dessert

Type: Fusion

Key Ingredients:

  • Apple
  • Hung yogurt

Apples and hung yogurt blended together to make a delicious slush

Health Tips:

Low fat yogurt

Ingredients

  • Apples, peeled, cored and cut into cubes 2 cups
  • Hung yogurt (chakka) 1 cup
  • Lemon juice 1 tbsp
  • Nutmeg, grated 1 tsp
  • Sugar ½ cup
  • Cinnamon (dalchini) powder ½ tsp
  • Ice cubes 10

Methods

  • Pour lemon juice over apples to prevent them from turning black. Put apples, hung yogurt, nutmeg powder, sugar, cinnamon powder and ice cubes in a mixer jar and blend till smooth.
  • Pour into serving glasses and serve chilled.
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.
Vegetable Sausages

Vegetable Sausages

Prep: 8-9 hours

Cook: 20 minutes

Method: Moderate

Course: Dessert

Type: Fusion

Key Ingredients:

  • Garbanzo beans and red kidney beans

Made especially for the vegetarians, these sausages are simply superb

Ingredients

  • Garbanzo beans (kabuli chana), soaked overnight and cooked 1 cup
  • Red kidney beans (rajma), soaked overnight and cooked 1 cup
  • Dried sage (optiona) ½ tsp
  • Dried oregano ½ tsp
  • Red chilli flakes ½ tsp
  • Fresh mint leaves, chopped ½ tsp
  • Butter 1 tbsp
  • Whole wheat flour 2-3 tbsps + to dust
  • Salt to taste
  • Oil to deep fry
  • Milk 2 to 3 tbsps
  • Cornflour 2 to 3 tbsps
  • Hot dog buns 4
  • Tomato sauce as required
  • as required

Methods

  • Put garbanzo beans, kidney beans, dried sage, oregano, chilli flakes, mint leaves and butter in a mixer jar and grind into a slightly coarse paste. Transfer it into a large bowl, add whole wheat flour and salt and mix well.
  • Dust the worktop with a little wheat flour. Grease your hands, take 2 tbsps of mixture and roll it on the worktop into a round long cylinder resembling a sausage (6-7 inches).
  • Heat oil in a non-stick pan. Take milk in small bowl and cornflour in a plate.
  • First dip the cylinders in milk, coat with cornflour place them in the pan and shallow-fry, rotating the cylinders, for 5-6 minutes or till they are evenly golden all around. Drain onto absorbent paper.
  • Halve the hot dog buns, spread tomato sauce and mustard sauce on both halves, place veg sausages inside and arrange them on a serving platter. Serve immediately.