Pineapple Layer Cake | Recipe with step by step pictures

Pineapple Layer cake

Recipe Source ( Sponge cake) : Anitha Issac
Pineapple sponge cake with whipped cream - pineapple filling.
Prep Time: 30 minutes
Cook time: 25 minutes
Makes: one 6" layer cake
Ingredients:
For Sponge Cake:

1. Powdered Sugar- 1/2 cup + 1 tbsp(80 gms)
2. Eggs,separated - 2 medium( at room temperature)
3. Pineapple essence- 1/4 tsp( or use 1/2 tsp vanilla extract)
4. Water- 1/2 tbsp
5. All purpose flour- 1/3 cup(45 gms)
6. Cornflour- 1/2 tbsp
7. Baking powder- 3/4 tsp

Other ingredients :

1. Whipping cream-3/4 to 1 cup
2. Powdered sugar-1 to 2 tbsp
3. Canned pineapple- 3/4 to 1 cup( 225 gms can)
4. Praline-1/2 to 3/4 cup ( optional)( recipe below)

Instructions:

Line a 6 " cake tin with parchment paper and grease the parchment paper generously.Preheat oven to 180 Deg C.

In a mixing bowl,combine together egg yolks,powdered sugar,pineapple essence and water.Beat for about 5 minutes or until it turns thick and pale.Keep aside.

In another clean bowl,beat the egg whites until stiff peaks form.Keep aside.( Make sure the bowl and the beater is clean and dry.)

Sift together all purpose flour,cornflour and baking powder.

Gently fold in the flour mixture and egg whites to the egg yolk mixture in 3 or 4 batches.( For a light and airy sponge fold the flour and egg whites into the yolk mixture with a gentle cutting,lifting and folding action.)

Immediately transfer the batter into the prepared cake pan and bake for about 18 to 20 minutes or until a skewer inserted into the center of the cake comes out clean.

In a bowl,beat whipping cream and icing sugar until soft peaks form.Keep aside.

Drain the syrup from canned pineapple tin.(This syrup can be used to moisten the sponge layers.)Cut the pineapple slices to small pieces.Keep aside.

Carefully split the cake into two layers.Place one layer of cake on a serving plate,moisten the cake with pineapple syrup.

Spread the whipped cream and top with chopped pineapple.

Place other layer of the sponge and drizzle pineapple syrup on top.Spread the remaining whipped cream over the sides and top of the cake.

Decorate the sides of the cake with praline.

Garnish with pineapple pieces and praline.Refrigerate for 2 to 3 hours.Serve chilled.

NOTES

• To prepare praline ,heat 1/4 cup sugar and 1 tbsp water in a heavy bottomed pan.When sugar starts to  caramelize add 1/2 cup chopped cashew nuts and mix well until combined.Cook until the color changes to deep amber.Transfer the praline to a greased tray .Allow it to cool completely and crush it using a rolling pin.
  

• 

Kerala Beef Fry | Nadan Beef Fry

Nadan Beef Fry

Recipe adapted from : Flavors of Kerala
Spicy Kerala style beef fry.
Prep Time: 15 minutes
Cook time: 45 minutes
Serves: 3 to 4
Ingredients:

1. Beef,cut into cubes- 1/2 Kg
2. Ginger,finely chopped-1.5 tsp
3. Garlic,finely chopped- 1.5 tsp
4. Shallots(chumanulli),sliced-3/4 cup
5. Coconut slices-1/2 cup
6. Kashmiri chili powder-3/4 to 1 tbsp
7. Coriander powder-1 tbsp
8. Turmeric powder-1/2 tsp
9. Vinegar-2 tsp
10. Onion ,sliced-3/4 to 1 cup
11. Curry leaves-3 to 4 sprigs
12. Garam masala powder-3/4 to 1 tsp
13. Black pepper powder-as required
14. Salt-to taste
15. Water-as required
16. Coconut oil-as required

For Masala Powder:

1. Fennel seeds- 1 tsp
2. Cinnamon - 1" piece
3. Cloves- 4 to 5 nos
4. Star anise- 2 small pieces
5. Whole black pepper- 1/4  tsp

Instructions:

Combine all the ingredients listed under ' For masala powder' in a blender.Grind it to a fine powder.

In a mixing bowl, combine together  beef,powdered masala,ginger,garlic,shallots,coconut slices,kashmiri chili powder,coriander powder,turmeric powder,vinegar and salt to taste.Keep aside for 10 minutes.Cover and cook the marinated beef adding sufficient quantity of water,until tender.( you can use a pressure cooker ,if desired)

Uncover and cook until all the water is absorbed.

Now,heat oil in a heavy bottomed pan.Add onion and curry leaves,saute until it turns golden brown.Now add the cooked beef , garam masala and black pepper powder.Mix well until combined.( Add more salt if required)

Saute on a medium heat for about 10 to 15 minutes ,until it turns dark and dry,stirring well in between.

NOTES

• Serve with rice or tapioca.
• Adjust the quantity of black pepper according to your taste.
• Garnish with green chilies ,if desired.
  
  

Neipayasam | Sharkara Payasam

Nei Payasam

Traditional Kerala rice pudding with jaggery and grated coconut.

Prep Time: 10 minutes
Cook time: 30 minutes
Serves: 10 to 12
Ingredients:

1. Raw rice /Unakkalari-1 cup
2. Jaggery,grated-1 and 1/4 to 1.5 cups
3. Grated coconut-1.5 cups
4. Ghee-3 to 4 tbsp
5. Cardamom powder-3/4 tsp
6. Dry Ginger powder-1/4 tsp
7. Water-as required
8. cashew nuts and raisins-as required

Instructions:

Wash rice well ,cook rice in a pressure cooker adding sufficient quantity of water,just until done.Drain and keep aside

Combine together grated jaggery and 1/2 cup water in a pan / uruli.( Strain the melted jaggery ,to remove impurities,if required).Cook for few minutes or until it turns slightly thick.

Now add cooked rice and mix well.Cook for about 5 minutes,stirring well in between.

Add ghee and mix well until combined.Add grated coconut ,mix well and cook for few minutes.

Add cardamom,and ginger powder.Mix well until combined. Granish with cashew nuts and raisins.

Notes:

• You can fry cashew nuts and raisins in ghee ,if desired.
• Adjust the quantity of jaggery according to your taste.
• As this payasam is very rich,it is usually served in small portions.
• The quantity of ghee can be adjusted according to your taste.
  

Kerala Style Vegetable Stew

Kerala Style Vegetable Stew

Mild an flavorful vegetable stew ,usually served with palappam.
Prep Time: 15 minutes
Cook time: 30 minutes
Serves: 3 to 4 people
Ingredients:

1. Cardamom-3 nos
2. Cloves-3 nos
3. Cinnamon stick-1 " piece
4. Whole black pepper-8 to 10 nos
5. Ginger,finely chopped- 1.5 tsp
6. Garlic,finely chopped-1.5 tsp
7. Green chilies,cut vertically-2 to 3 nos( or according to taste)
8. Onion ,sliced-1 large
9. Curry leaves-2 sprigs
10. Carrot,cubed- 1 medium
11. French beans,cut into 1" pieces-5 to 6 nos
12. Green peas,frozen or fresh-1/2 cup( see notes)
13. Potato,cubed- 1 medium
14. Thin coconut milk-1.5 cups
15. Thick coconut milk-1/2 to 3/4 cup
16. Oil / Ghee-as required
17. Salt-to taste

Instructions:

Heat oil in a pan ,add cardamom,cloves,cinnamon and whole black pepper.Saute until fragrant.

Add ginger,garlic,green chilies,onion and curry leaves.Saute until onion turns translucent.

Add carrot,beans,green peas and potato.

Add  thin coconut milk.Add salt to taste and mix well.Cover and cook until done.

Remove the lid , add thick coconut milk and cook for few more minutes.Heat oil/ghee in a pan,add curry leaves and saute for few seconds.Add this to the vegetable stew and stir gently.

Serve with palappam / idiappam /roti..

NOTES

•  If you want a thicker gravy,add 1 or  2 tbsp of cashew nut paste along with thick coconut milk.To prepare cashew nut paste soak 6 to 8 cashew nuts in warm water  for about 10 minutes and grind to form a smooth paste.
• Adjust the quantity of green chilies according to your taste.
• If you are using dried green peas,soak it in water for about  8 hours.Drain and cook using a pressure cooker until 3/4 th done and then add it to the sauteed onions,along with the rest of the vegetables.

7 Easy Valentine's Day Desserts

---

Easy Valentine's Day Desserts- Click on the below pictures for the recipes

---

Chocolate Espresso Mug Cake

Easy One Bowl Brownies

Serradura- Saw dust Pudding

Chocolate Biscuit Pudding

Easy Eggless Brownies

Eggless Chocolate Tin Can Cake for two

Eggless Chocolate Self- Saucing Pudding

Eggless Chocolate Self- Saucing Pudding | Recipe with step by step pictures

Eggless Chocolate Self- Saucing Pudding

Chocolate self saucing pudding - a light chocolate sponge with rich fudge like sauce,served with ice cream /cream.
Recipe source-Taste.com, you can find the original recipe here.
Prep Time: 15 minutes
Cook time: 25 minutes
Serves: 6 people
Ingredients:

1. Caster sugar-3/4 cup
2. Self raising flour,sifted-1 cup(see notes)
3. Cocoa powder,sifted- 2 tbsp
4. Butter,melted-50 gms( 3.5 tbsp)use vegan butter,if desired
5. Milk-1/2 cup( use non-dairy milk for vegan option)
6. Vanilla extract-1/4 tsp
7. Brown sugar-1/3 cup
8. Cocoa powder-2 tsp
9. Boiling powder- 1 cup
10. Ice cream/ cream-to serve
11. Butter-to grease the ramekins

Instructions:

Preheat oven to 180 deg C.Brush the ramekins/ovenproof dish with butter.

In a mixing bowl,combine together caster sugar,self raising flour and 2 tbsp cocoa powder.

Add melted butter, milk and vanilla extract.Mix well,just until combined.

In another bowl combine together brown sugar and 2 tsp cocoa powder.Keep aside.

Transfer the batter to 4 or 6 greased ramekins ( or a large ovenproof dish).Sprinkle the brown sugar-cocoa mixture evenly over the batter.

Gently pour boiling water over this .Do not stir.Bake for about 25 minutes.Serve warm with vanilla ice cream.

NOTES

•  To prepare 1 cup self raising flour mix together 1 cup all purpose flour with 1.5 tsp baking powder and 1/ 4 tsp salt until combined.