Sugar

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Vanilla Cupcakes with Buttercream Frosting

Posted by veeenajan on June 1, 2013
Posted in: Baking, dessert, Kids Special, Mother`s Special, tea time snacks. Tagged: , , , , , , . 4 Comments

For the cake

Vanilla Cupcakes

Vanilla Cupcakes

Ingredients

Unsalted butter-113gms(room temperature)

Sugar-160gm

Egg-3 large (room temperature)

All purpose flour-195gms

Vanilla Essence -1tsp

Baking Powder-11/2 tsp

Milk-60ml (room temperature)

Salt-1/4tsp

Vanilla Cupcakes

Vanilla Cupcakes

For the buttercream frosting

Butter-113gms(room temperature)

Icing sugar-230gms(sieve well )

Vanilla essence-1tsp

Food colour-one drop(opt,here i didn’t use)

Milk-1tbsp(room temperature)

Vanilla Cupcakes

Vanilla Cupcakes

Method

Cupcakes

Preheat oven at 180 degree and line 12  muffin cups with paper liners.

Mix all purpose flour ,salt and baking powder and sieve 2-3 times and keep aside..

In a bowl break three eggs and keep aside..

In a deep bottomed wide bowl ,add butter  and using a electric mixer or hand mixer beat well ..

Then to this add sugar in 3-4 addition

Beat well until light and fluffy ..(In the original recipe ,she used granulated white sugar ,as I don’t have electric mixer ,so I used powdered sugar. It didn’t effect the taste and texture 😉 )

It will take around 5 minutes

Then to this add eggs ,one at a time, beating  well after each addition ..

Now add vanilla essence and beat well ..

Now alternately add flour  and milk  in 4 portion and mix ..

Fold this mix with a whisk or using ur hand .. I personally prefer to use hand so that we can feel the texture .. 🙂

Dont over mix it ,otherwise ur cake will get hard ..

Scrap down the side of the bowl as needed..

Evenly fill the muffin cups (3/4th of the cup) and bake them in a preheated oven at 180 degree for 17 minute or  just until set and a toothpick inserted into a cupcake comes out clean.

(Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.)

Remove from oven and place on a wire rack to cool.

Once the cakes are cool we can start making frosting ..

Vanilla Cupcakes

Vanilla Cupcakes

Buttercream frosting

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. 

Add the vanilla extract.

With the mixer on low speed, gradually beat in the sugar.

Scrap down the sides of the bowl.

Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed
Then if u want u can add colour ..Mix well..

If you want to pipe the frosting you can use a star decorating tip.This will give a nice swirls over the cupcakes..

Don’t touch the cupcakes for minimum 1 hour or u can refrigerate them ..So enjoy the yummy vanilla cupcakes 🙂

Recipe Courtesy :Joy of baking 

Vanilla Cupcakes

Love

🙂

Veena

Sweet and Sour Relish

Posted by veeenajan on March 1, 2012
Posted in: pickle. Tagged: , , , , , , , , , , , . 2 Comments

Ingredients

 

  • Pineapple                  -1 medium(peeled and finely chopped)
  • Cooking Salt             -2tsp
  • Malt Vinegar            -4cups
  • Ginger                        -1tbsp(grated)
  • Garlic                          -2 cloves(crushed)
  • White Onion             -2 medium(finely chopped)
  • Red Capsicum           -1 small(chopped finely)
  • Tomato paste            -1tbsp
  • Water                          -2cups
  • Sugar                          -1 1/2 cups

     

Method

  • Place pineapple in large bowl,sprinkle with salt.
  • Cover,stand overnight.
  • Rinse pineapple under cold water
  • Drain well
  • Combine pineapple,vinegar,ginger,garlic,onion,tomato paste,capsicum and water in large heavy base saucepan
  • Bring to boil.
  • Simmer,uncovered ,30 minutes
  • Add sugar,stir well in medium flame,without boiling, until sugar dissolves
  • Simmer,uncovered ,stirring occasionally,about 30 minutes or until the mixture thickens
  • Spoon hot relish into hot sterilised jar,seal while hot.

 

 

Love

🙂

Veena

Pickled Beetroot

Posted by veeenajan on October 18, 2011
Posted in: pickle. Tagged: , , , , . 1 Comment

Ingredients

 

Beetroot                  -6 medium

Sugar                      -1 cup

Cider Vinegar       -1/2 litre

Chillies                   -2 (slits) optional

Salt                          – accordingly

Method

 

Trim Beetroot ,3cm of the stem attached.

Wash carefully.

Add beetroot to a large saucepan of cold water

Boil 45 minutes or until tender.

Allow to cool in the cooking water.

Reserve 1/2 cup of the liquid.

Rub skin off beetroot

Cut into medium thick slices

Then place in hot sterilised jars

Combine reserved cooking liquid ,sugar ,vinegar,chilly and salt in large saucepan

Stir over heat,without boiling,until sugar sugar is dissolved.

Bring to a boil

Pour liquid over beetroot and sale while hot

Store in cool ,dark place for about 3 months,refrigerate after opening.

Courtesy

Women`s Weekly

 

Love

🙂

Veena

Ambalapuzha Palpayasam

Posted by veeenajan on April 14, 2009
Posted in: dessert, payasam, sadya special. Tagged: , , , , , , , . 8 Comments

pal payasam

pal payasam

Ingredients

Payasam rice-1/2 cup

Milk-1 1/2 litre

Water-5 1/2 cup

Sugar-1 1/2cup

Cardamom powder-1/4tsp (opt)

Cashew nut -10 roasted(opt)

pal payasam

pal payasam

Method

In a deep bottomed kadai (we usually use uruli for making payasam) or in cooker add 1 1/2 Lil of milk ,2 1/2 cup of water and 1/2 cup of sugar .

Cook them in a very low flame .Stir well occasionally .

Cook this milk till its become 1/2lit .

By that time u can see  a light pink colour   .

Now add washed rice with 3 cup of water and 1 cup of sugar .(if the rice is very big just crush )

Stir occasionally. Cook till the right consistency of ur choice ..

If u want u can add cardamom powder and roasted cashew nuts ..So the tasty payasam is ready to serve(we are getting the pink shade because we are making the 11/2 lil milk to half lil by cooking it in low flame .

This is the secret behind the taste also .So if u want the authentic payasam please show patience  and take time and make like this  ) otherwise u can try another method( If u are too busy )

Pal Paysam

Pal Paysam

2nd method

If u want to make this payasam in cooker ,then take one handful of rice ,1 litre of  milk and 1cup of sugar ..Add everything in a cooker and cook  till the first whistle comes(in very low flame ).. Remove the weight after the pressure settle down..Transfer to this delicious payasam to the serving dish .Add cardamom powder and mix well…

DSC_0585-imp DSC_0588-imp

Once again wishing u all a very “Happy Vishu”

vishu sadya

Love

🙂

Veena

Palada -Onam Special

Posted by veeenajan on March 26, 2008
Posted in: Bachelors Recipes, dessert, kerala ruchi, Mother`s Special, palda, payasam, sadya special, Taste of Kerala. Tagged: , , , , , , , , , , . 65 Comments

Palada is my favorite payasam ..When u think of sadya first u remember about this right .. ..I think like me many of u love this delicious ,mouth watering palada payasam….There is no such big deal in making this ..So when u feel like drinking ur fav payasam try this .

 

 

 

Ingredients

Palada Pradhaman

Palada Pradhaman

Ada-200gm( small ada)

Milk-3 L

Sugar – according to ur taste)

Salt-one pinch

Ghee-1tbsp

Water-1/2 L

Method

At first pour milk and sugar to a pressure cooker and allow to boil ,stirring occasionally.

When started to boil , close the cooker and cook the milk in very very low flame for 1 hour with the whistle ..

Then switch off the fire and let the pressure settle down.

Mean while boil water in a vessel and then add  ada .

Ada

Ada

Cook till the ada become very soft to touch ..

Then remove from the fire and drain it ..Pour plenty of water on to the cooked ada ..Drain and Cool well …

Cooked Ada

Cooked Ada

Then take a Uruli or deep bottomed nonstick kadai and heat the ghee and add the cooked ada.

ADA

ADA

Stir well for 5 min in medium heat   and then add sugar (according to ut taste ) and salt …

Stir well for 15 to 20 minutes .

By that time the pressure will be normal,so open the cooker ..

Now u can see the milk to be in pale pink color..

So add the milk to the ada  and mix well .

At this point u can see the ada lumps in the milk..

So using two spatulas slowly press the ada lumps so that it will be separated from each other ..

Stir the payasam till it reduced to about 2 L

(Have to stir min half an hour) … ..Don`t make it very thick ..Make medium consistency payasam .

It  is tastier than thick payasam (anyway that depends up on person to person)…

So ur delicious palada pradhaman is ready

Note : In authentic sadya palada pradhaman we never use ghee ..only ada ,milk and sugar .. But its very difficult to make ,so I am doing this ..

The taste is not exactly the  same still do 90% justice 🙂

Palada Pradhaman

Palada Pradhaman

..

Palada


Note

The benefit of cooking in the pressure cooker is that we can save time with out stirring all the time..And because of that only u are getting that pink shade ..

Love

🙂

Veena