Showing posts from October 22, 2008

Sponge Cake

It has been a very long time since I bake.For a change I thought of baking a simple cake for Deepavali....that's when sponge cake came to my mind..a very easy yet yummy cake.Sponge cake should be very light and airy and with a melt in the mouth texture. Everyone has their own favorite version of sponge cake but the basic rule is to beat the mixture well to get air into it,There's various version of sponge way of making sponge cake as follows....normally I prefer to use premix for baking and decorate to my taste but this time I'm not using.

Basic Sponge Cake

Serving Size:8


2 cup all-purpose flour
2 cup caster sugar
11/2 cup unsalted butter
3 large eggs
2tbsp warm water
1/2tsp vanilla essence
2tbsp lemon juice
2tsp baking powder
1/4tsp salt
1/2 lemon zest
1 cup whipping cream
1 cup chopped almonds

Preparation Methods:
Bend sugar and lemon zest until the zest are fine and add them to soften butter and sugar, beat until fluffy.Then add eggs to the mixture one at a time bea…

Chembu Stem Chutney

The Chembu stem are most popular ingrdient used in Traditional Kerala cuisine. They are aslo used in South Indian cooking as form of chutney. It's good for digestive system and contains iron and vitamins for the body..

Chembu Stem Chutney

Serving Size:4


1 cup chopped chembu stems
1 small onion
2 crusged garlic
1 small piece ginger
2 curry leaves
2tbsp of tarmaind paste
6 dried chillies
Salt to taste
a pinch hing powder
1/2tsp turmeric powder

Preparation Methods:
Peel the skin of the stem and chopped into cubes. In bowl add the cubes with 1/2tsp of salt and turmeric powder.Boil stem for 10 minutes. Once it's cool squeeze out all the water and keep aside.Coat a fry pan with 2tbsp of oil and saute all the other ingredient for 5 minutes and then add the boiled chembu stem and fry well. Let the mixture to cool. Once cooled,grind to a fine mixture. The chutney could be eaten with steaming rice.