Vancho Cake ~ Merry Christmas 2021!!

Wishing all a very Merry Christmas !!

Hope all are enjoying the holidays with your dear ones.

As a child, Christmas is the time when I waited to have my mom's freshly baked plum cake. And mom used to bake so many cakes that I actually had it for my birthday too, which falls in January. Just recollecting those fond memories and those days cakes were very special because we got to see plum cakes only once a year, especially if you stay in a place away from Kerala. These days, cakes are so easily baked at home, available in bakeries and served, that you get to devour plum cake every other day if you wish to. Did you bake your plum cakes this year? My elder one is not a big fan of plum cake, and so I always bake lighter fruit cakes for him. He does have a piece of plum cake just for the namesake. 

Do you wish to try something different this Christmas than plum cake? Then, this is the best choice to try out-Vancho cake. 'VAN' refers to vanilla and 'CHO' refers to chocolate. This is the new super hit at home as you get to taste both chocolate and vanilla flavours infused in one cake topped with both white chocolate and dark chocolate ganache. This is a simple cake to frost as it involves pouring of the chocolate ganache on top and doesn't require many expert hands to pipe out designs, especially to people like me 😛 (am a novice in piping out patterns). I just created few patterns using dark and white chocolate, broke in pieces and decorated the top design. Placed a few wafer sticks to add on to the deco. I have used the same vanilla sponge recipe that I used to make the white chocolate cake and chiffon cake recipe to bake the chocolate sponge, so I haven't shared the step by step pics here as it's already listed in the respective posts already. I have shared the making of ganache and assembling of the cake in step by step pics. Do give this simple cake a try and enjoy!!

Preparation time ~ 20 minutes

Baking time ~ 1 hour for 2 cakes

Author ~ Julie

Serves ~ 1200 gm cake

Ingredients

for sponge cake

all-purpose flour (maida) 3/4 cup

corn flour 1 tbsp

baking powder 3/4 tsp

baking soda 1/4 tsp

salt a pinch

powdered sugar 3/4 cup

eggs 3

vanilla essence 1 tsp

any neutral oil 2 tbsp

for chocolate cake

cake flour 3/4 cup

cocoa powder 1.5 tbsp

baking powder 3/4 tsp

baking soda, a pinch

salt 1/8 tsp

vanilla extract 3/4 tsp

eggs  3

brewed coffee  2 tbsp

oil 1tbsp

for sugar syrup

granulated sugar 1/2 cup

water 1 cup

for frosting

whipping cream, 2 cups

for ganache

white chocolate compound 150 gms

dark chocolate compound 100 gms

fresh cream 1 cup(used 2/3 for white and 1/3 for dark)

Method

How to make the sponge cake ? Refer the detailed pics here in this post on sponge cake.

• Sift the flours with baking powder, baking soda, salt thrice and keep aside. In another bowl, add the eggs and powdered sugar, beat until creamy and pale (may take around 5 minutes). Add in the oil and vanilla essence, mix well.
• Pre-heat oven to 325 degrees F and line a 6' tray with parchment paper and oil the sides, dust with flour and keep ready.
• To this add the sifted flour mixture in three to four batches and combine well using a spatula without much deflating the air from beaten egg mixture. 

• Transfer the batter to the prepared cake tin and tap the cake tin several times(20-25) to release the trapped air bubbles. Then place in oven and bake for 25-30 minutes. Insert a tooth pick in the centre of the pan and check if done (Mine was done in 25 minutes, I pre-heat the oven by using the both rods on. Initial bake time was changed to lower rod along for 5 minutes and then changed back to both rods on).
• Cool the cake on a wire rack and transfer out from the pan. Cover with a parchment paper once cooled completely and then wrap with a cling wrap or aluminium foil. I left overnight before frosting.

How to make chocolate sponge cake ? Refer to detailed recipe here on step by step pics.

• Separate the egg yolk and egg whites in two bowls when cold. Leave at room temperature for 30 minutes.
• Preheat oven to 325 degrees F and line a round 9" cake pan(I used Wilton's  6' cake pan as I halved the original recipe) with parchment paper at the bottom and lightly butter the sides. Ideally a tube pan should be used for chiffon type cakes as the cake needs to be inverted soon after bake when hot as the cake tends to shrink and lose its volume when cooled, but a round pan also worked fine.
• Sift the cake flour in a bowl and then measure 3/4 cup (If making cake flour by substituting, then add 2 tbsp of corn flour in a cup and then add the rest all-purpose flour to fill one cup).
• Sift together cake flour, cocoa, baking powder, baking soda, granulated white sugar and salt twice in a bowl. Beat the egg yolk in a bowl using a hand whisk. Add in the oil, vanilla extract. Mix well. Pour the brewed coffee and stir well.
• Add this mixture to the sifted flour mix and gently stir using a wire whisk to combine well. Add a tbsp more coffee according to the consistency of the batter so that it's well combined, don't get it watery as when we add the meringue the consistency will thin out and be correct.
• In the meantime, beat the egg whites in a grease free oil free bowl using an electric hand whisker or stand mixer. Beat until soft peaks form or when you see streaks with your whisker. Gradually add in the granulated white sugar and beat until almost stiff peaks form. Fold in this meringue in the combined batter using a wire whisk or spatula until just blended(don't over mix to deflate the batter).
• Pour the batter in the prepared pan and run a knife through the batter to get rid of air bubbles. I gently tapped the tray on the table 2-3 times to get rid of the air bubbles. Place in oven and bake for 30-32 minutes or until when the skewer inserted in the centre comes out clean.
• Immediately after removing the cake from the oven, run a knife through the sides and invert the cake on a buttered wire rack. Remove the parchment paper and leave to cool completely before frosting the cake or serving.

How to make ganache?

• Heat the cream in a pan and don't boil. Chop the dark compound in small bits and keep in a bowl. Similarly, add the white chocolate compound to another bowl. Divide the cream mixture in 2/3 and 1/3. Add 2/3rd mixture to white chocolate and 1/3rd to dark chocolate. Let it stand for 5 minutes and then mix to a smooth ganache. Cover and keep aside till use.

How to make whipped cream and chocolate cream? I have shared the detailed step by step pics of making whipping cream here in this recipe, pls refer.

• I chilled the beater blades and bowl in the fridge overnight and thawed the cream in the fridge overnight(earlier it was in the freezer). Remove the blades, bowl and cream from the fridge. Pour the cream to the bowl. 
• With the beater blades attached, beat the cream for 4-5 minutes until it turns stiff peaks (Remove 1/3rd of the cream when there are soft peaks to mix with 2tbsp of chocolate ganache. Incorporate the dark chocolate ganache in the whipping cream first and then beat. Beat this mix separately in another bowl). Both creams should be beaten to stiff peaks. The test to make sure it's done is by tilting the bowl upside down and find that the cream doesn't move at all and stays stiff. Immediately transfer the cream to the refrigerator till use by covering with a lid or cling wrap.

How to make sugar syrup?

• Make a sugar syrup using 1/2 cup sugar and 1 cup water. Put this on a stove and heat till the sugar is dissolved. Put off stove and leave to cool completely.

How to assemble the cake?

• Once the cake is cooled, the cake can be cut in two or three layers as per the height of the cake. My cake was best for a two layer cake, but my kids wanted to make it a three layer, so I somehow managed to cut it in three. Use a serrated bread knife or twine to cut the layers. I used a serrated knife. Be very careful when you cut the cake in layers, as the cake is very soft and delicate.
• Then place a dollop of cream on the cake base and place the base on the turn table. Place the first layer of the cake. Add pieces of parchment paper over the sides of the cake all around to get a neat finish at the end. Add sugar syrup on the first layer and then place the chocolate whipped cream on top of this layer and spread using an offset spatula. 

• Add the second layer and pour sugar syrup on this layer. Add the plain whipped cream and  finally place the third layer, add the sugar syrup and spread the cream on the sides. Spread gently because you may get crumbs on the offset spatula. 
• Once you have finished a crumb coat, refrigerate the cake for half to an hour before you add more layers of frosting.

• Add more whipping cream to give the finished look, make designs on the side. Pour the white chocolate ganache on top. Then pipe the dark chocolate ganache on half side of the cake and using a tooth pick make designs. Then added chocolate wafers and chocolate designs(that I made earlier but forgot to click pics, will share sometime later) on top with a cake topper. Refrigerate to two hours to set and enjoy !!

NOTES
*  If making cake flour by substituting, then add 2 TBS of corn flour in a cup and then add the rest all-purpose flour to fill one cup.

* I used whipping cream to make ganache too so didn't add any sugar to the cream but if using fresh cream add powdered sugar or icing sugar.

Few of my frosting creations that may be helpful for any occasions. Am not a pro in frosting, but you'll definitely get ideas -
* Fondant Cake

* Spanish Delight Cake(San Marcos Cake)

* Opera Cake

* Chocolate almond Cake(Julia Child's Cake)

* Baby Shower Cake

* Black Forest Cake

* White Forest Cake

* Pineapple Pastry

* Red Velvet Cake

* Marble Cake with Butter Cream Frosting & Ganache

* Joan's Rainbow Cake

* Neapolitan Christmas Cake

* Pull me Up Cake

Karnataka Style Mutton Curry | Mutton Saaru (Step by Step Pics)

Christmas is just round the corner and most of you might be busy making holiday plans, baking cakes and getting ready for a joyful Christmas. Is your Christmas menu plan ready?  Am also baking cakes and getting ready for the packing and moving to native. The menu will also be shortly fixed up to enjoy for Christmas lunch. 

If you are hunting for mutton curry recipes, then this is a great choice mutton curry recipe from Karnataka to try. The gravy is quite thick and delicious. The recipe has slight variation from each place but majority of the places, this is the recipe, and so I just followed. This is also called Mutton Sambar curry in few places in Tamil Nadu and Karnataka. This curry is quite easy to  make, as most of the ingredients added are ground to a smooth paste and added. And I used the pressure cooker to cook the mutton, which made the work all easier to make within no time. This is a curry that can be served with veg pulao, neer dosas, appams or chapathis. Generally ragi mudda is serve with this curry in Karnataka. Try and enjoy !!

Preparation time ~ 20 minutes

Cooking time ~ 30-40 minutes

Serves ~ 5-6

Author ~ Julie

Ingredients 

mutton 750 g

turmeric powder 1/2 tsp

salt to taste

onion 1 sliced

coriander leaves 2 tbsp

curry leaves a sprig 

coriander leaves 2 tbsp chopped

to grind

onion 1 sliced

green chillies 3-4

coconut 1/4 cup

ginger 2’ piece

garlic 10-12 cloves 

kashmiri chilly powder 2 tbsp

coriander powder 2.5 tbsp

cloves 5-6

cinnamon 2’ piece

tomato 1 small

coriander leaves 1/4 cup

pottukadala 1/2 tsp

salt 1/2 tsp

oil 4tbsp

Method

• Wash the mutton and clean, drain water & keep aside. 
• In the blender jar, add the grated coconut, cinnamon, cloves, ginger, garlic, pottukadala. Add chopped tomato and coriander leaves, along with kashmiri chilli powder and coriander powder. Heat a pan and add one sliced onion along with green chilli. Sauté till translucent and switch off flame. Cool and add to blender jar, grind to a smooth paste.

• Heat oil in a cooker and add sliced onions. Sauté till translucent and add the mutton pieces, mix well and cook for 3-4 minutes till water seeps out of the mutton. Add the turmeric powder, salt, curry leaves & coriander leaves.
• To this add the ground paste and mix well with the mutton pieces. Cook for 4-5 minutes on medium flame till the masala is coated well with the curry.

• Add water  (about 1 cup)to the blender jar and swirl the jar to remove any masala left. Add this to the mutton.
• Cover the lid and cook the mutton for 3-4 whistles in the pressure cooker. Wait for the pressure to release and then open the lid. The mutton looks cooked and oil floats on top of the curry, making it a significantly cooked curry. Garnish with a few coriander leaves and serve warm.

NOTES

* The cooking time of mutton varies with the type of mutton, so just keep a check on that.

* You can use a pan and cook the mutton in that too, pressure cooker saves time and energy.

*  This curry is best served with ragi mudda/ neer dosa, but you can always serve with chapathis, rice or even naan.

* You can also sauté the tomato, coriander leave along with onions and then grind. You can also dry roast the cinnamon and cloves before grinding.

* Some recipes call to add lime juice or tamarind pulp too, but adding one tomato was enough for us, so I just omitted the extra tanginess.

RELATED POSTS

• Mutton Stew
• Mutton- Kizhangu Curry
• Varutharacha Mutton Curry
• Mutton Thengapaal Curry

Light Fruit Cake (VIDEO)

 As the name suggests, this is a light fruit cake made with dry fruits. This cake has no fuss of caramelizing sugars and no wait time to serve the cake. The best part of this cake is that you can enjoy this cake the same day. This light fruit cake can be made not just for Christmas season but all throughout the year. This cake is light, tender, moist and buttery. You can even mix the dry fruits mixed in alcohol if you like that version, but I have skipped adding alcohol. The cake is loaded with dry fruits that you get to bite in every bite.

This cake is  totally dedicated to people who don't like the Traditional Plum Cake. It has candied cherries, candied cranberries and tutti fruity. This cake is a rework of my tutty fruity cake that I posted a long time back. I have made that cake with wheat flour alone and that's a little denser compared to this one, also it has only tutti fruity whereas this cake has candied cherries, has custard powder which gives that yellow hue and lighter texture to the cake. Do give this a try if you don't want to make the elaborate traditional Kerala style Plum Cake with spice mix and caramelized sugar. Enjoy !!

Preparation time ~ 20 minutes

Baking time ~ 30-40 minutes

Author ~ Julie

Serves ~ 2 round cakes of 450 gms each

Ingredients

dry ingredients

wheat flour 2 cups

custard powder 3 tbsp

baking powder 2 tsp

salt a pinch

wet ingredients

milk 3/4 cup 

butter 150 gms (10 tbsp)

powdered sugar 1 cup

pineapple essence 1 tsp

eggs 3

tutty fruity 1/2 cup

candied cranberry 1/4 cup
candied cherries 1/4 cup

Method

• Sift the dry flours- wheat flour, baking powder, baking soda and salt twice or thrice. Keep aside.
• Take the dry fruit mix in a bowl, chop any dry fruits as needed. Reserve about 2 tbsp of dry fruits for garnish and add a tbsp of flour to the remaining dry fruit mix (I used candied cherry and tutty fruity). Give a quick mix and keep ready.
• In another bowl, beat the butter until creamy and pale. To this, add the powdered sugar and mix using a spatula to combine so that the sugar doesn't fly out. Then beat again with a hand beater.
• Break the egg and add one by one till creamy. The mixture may look creamy and curdled. Now add pineapple essence. Combine well.

• Pre-heat oven to 325 degrees F or 170 degrees C and line two trays of 6' or 5' rounds with parchment paper and apply butter on the sides. Dust with flour and shake off excess. Keep ready.
• Finally, start adding the flour mix little by little and mix using a spatula. Add milk by little and flour, mix alternatively till you finish mixing the batter. The batter looks thick, add milk to adjust consistency. Add the dry fruit mix coated with flour. Mix everything to combine.
• Garnish with the reserved dry fruit mix. Place in oven and bake for 30-40 mins(Mine was baked at 35 minutes).
• Remove from oven and cool on a wire rack. Cool completely, cut in slices and enjoy !!

NOTES

* The cake is moderately sweet, but if you like it very sweet, then go upto 1 1/4 cup.

* I have used wheat flour, but if you like it lighter texture then go with all-purpose flour(maida). The measures remain the same except that you may need a little less milk than with wheat flour. So add mik little by little and check consistency.

* I have used vanilla custard powder, but you can use any flavour custard powder. Also, can use corn starch alone too, but you may not get that yellow hue of vanilla custard powder.

* You can even add chopped almonds and cashews or any nuts chopped. Also add candied pineapple, black raisins.

RELATED POSTS

* Traditional Plum Cake

* Whole Wheat Plum Cake

* Eggless Plum Cake

* Eggless Tutti Fruity Cake

* Wheat flour Tutti Fruity Cake

Tender Coconut Pudding | Double Layered Coconut Glass Pudding

Did you know that tender coconut water has more amino acids than cow's milk? Interesting right?

How many of you love sipping this fresh tender tropical drink than any sports drink, especially after a heavy workout ?? 

Tender coconuts are a powerful source of nutrients, rich in potassium, have anti oxidants, anti-ageing and cancer fighting properties. They are low in calories as well and prevents kidney stones as it flushes out excess toxins. Having said that, we can use tender coconut in puddings, smoothies, ice creams and so on. This has been in my try to-do list since long and was waiting to get fresh tender coconut. This time I got some fresh tender coconut from our courtyard and so decided give this a try. 

Tender coconut pudding can be made in many ways. This is a double-decker or double layered pudding where the first layer sets as a glass layer which has fresh coconut water and tender coconut flesh. The second layer has fresh coconut milk and condensed milk. I have used gelatin to set this pudding, but you can use agar-agar(china grass) too. I have adapted Lakshmi Nair's recipe, but I have made the same pudding before as a single layer too by mixing both coconut milk, coconut water and cut tender pieces. The pudding that I made earlier lacked the glass layer but taste wise both are the same.  You can just use canned coconut milk and make this pudding by adding tender coconut flesh in it. Or you can just prepare the coconut water and coconut flesh cut layer alone for the pudding without the coconut milk layer. There is hardly any cooking time; the only time needed is to melt the gelatin for both layers separately. We had surprise guests whom I served this pudding, they really liked the pudding and enjoyed. Both the layers together makes a rich and decadent pudding that you can try for Christmas. The silky smooth layer of coconut milk along with jelly like coconut water layer where you get bits of the coconut flesh in-between. Tastes delicious!! Try this out this festive season and lemme know too.

Preparation time 15 minutes

Cooking time ~ 5 minutes

Serves ~ one bowl (6-8 servings)

Author ~ Julie

Ingredients

tender coconut 2

coconut flesh 3/4-1 cup

coconut water 2 -2.5 cups

gelatin 2 tbsp + 1tbsp

ice water 3/4 cup

sugar 3-4 tbsp

condensed milk 3/4 tin (300 g)

coconut milk (first or thick) 1.5  cups

                                                      

Method

• Soak the gelatin 2 tsp in 1/2 cup ice water and 1tbsp in another bowl in 1/4 cup ice-cold water. Leave undisturbed for 20 minutes.
• In the meantime, extract the first coconut milk(1.5 cups) from a cup of grated coconut or use thick canned coconut milk. To this, add the condensed milk and give a quick stir.
• In another bowl, add the sugar and coconut water. Give a good stir to dissolve sugar. Scoop out the coconut flesh from tender coconut(avoid scooping the brown portion to the shell) and cut the coconut flesh in small pieces. Add the pieces to the coconut water mix (REFER TO THE VIDEO FOR STEP BY STEP PICS)

• Now double boil the bloomed gelatin(1/4 cup water plus 1tbsp gelatin) and melt the gelatin mix. Add the melted gelatin to the coconut water mix. Give a nice stir and pour in a glass bowl.
• Leave to set in freezer for 1-2 hours.
• Similarly, melt the other gelatin mix using double boiling method. Add this mix to the coconut milk and condensed milk mixture. Mix well, now pour this mix over the first set layer and leave to set again in fridge for 3-4 hours. Remove and cut in pieces and enjoy !!

NOTES

* Use china grass 10 g instead of gelatin for this recipe.

* You can even mix both layers and serve as one single pudding, just in case if are running out of time. That tastes good, too.

PLEASE CHECK OUT THE BELOW IF INTERESTED-

• Pineapple Mousse
• Trifle Pudding
• Strawberry Pudding
• Mango Biscuit Pudding
• Coffee Pudding
• Steamed Bread Pudding
• Butterscotch Pudding
• Chocolate- Cheese Crackers Pudding

                                                       

Dhaba Style Paneer Masala (Step by Step Pics)

What is your favourite vegetarian side with a simple pulao or naan or phulkas??

Well, my first preference is paneer dishes and then mushrooms. And due to this love for paneer, I keep trying out newer recipes of paneer and kids also love paneer recipes. Though I have shared a lot of paneer recipes that you can try out from the list below but this dhaba style paneer gravy is very delicious that you can serve with a simple peas pulao or naan.  

This dhaba style paneer curry is usually a spicy curry with oil floating as a layer. I have used Kashmiri chilly powder only as my kids don't like spicier version with paneer masalas. You can always use the hot chilli powder along with Kashmiri chilly powder, as the hot chilli powder alone may not add the required colour to the masala. The masala is simple to make but requires a little patience as each stage of the masala is cooked till oil separates and then moves to the next step. 

The usage of roasted besan adds a richness to the gravy. This masala is simply delicious that you can try out with mushrooms too. The paneer cubes are fried in ghee, which imparts a unique flavour. Though we use tomatoes to add the tanginess and volume, but yogurt is also added. Do give this a try and enjoy with your dear ones!!

Preparation time ~ 20 minutes

Cooking time ~ 30 minutes

Author ~ Julie 

Serves ~ 3-4 

Ingredients

paneer 200 g

kashmiri chilly powder 1/2 tsp

turmeric powder 1/2 tsp

salt to taste

ghee 1-2 tbsp

for masala

whole spices (cardamom 2-3, cinnamon 1', cloves 3-4, bay leaf -1, dry chillies-2, cumin seeds 1/2 tsp)

onions 3 chopped fine

tomatoes 2 chopped 

ginger- garlic paste 1tbsp

yogurt 3-4 tbsp beaten

kashmiri chilly powder 1 tsp

coriander powder, 1 tsp

garam masala 1/2 tsp

green chilly 2 vertical slit

kasuri methi 1 tbsp

coriander leaves

salt to taste 

oil 3-4 tbsp

Method

• Cut the paneer in cubes and marinate using kashmiri chilly powder and turmeric powder and salt. Shallow fry the paneer cubes after marination in ghee or oil(I used ghee).

• Add the besan and roast the besan for 3-4 minutes till fragrant on low flame.
• Add oil and add the whole spices. Sauté and add onions till  translucent and then add ginger- garlic paste. Add the spice powders on low flame and add roasted besan. Mix well.
• Add tomato purée or chopped(I added chopped). Cook till the tomatoes are cooked well and the oil separates.

Add the yogurt, mix well and then slide in the fried paneer pieces with the left over ghee. Add  1/2 cup water and add salt as needed. Cook covered on low flame for 3 minutes till the oil separates.

Add kasuri methi and slit green chillies. Cook till the oil starts floating(may take 2 minutes). Finally, garnish with coriander leaves and switch off flame.

NOTES

* Frying the paneer in ghee adds a unique flavour, you can use oil too.

* The same gravy can be used to make mushroom masala too.

* Adding hot chilli powder will add the spiciness, I have added Kashmiri chilli powder alone. Add 1/2 a tsp of hot chilli powder if using for this recipe.

RELATED POSTS
* Paneer Korma( Kurma)
* Mattar Paneer Curry
* Palak Paneer  Masala
* Paneer Khurchan
* Mushroom Paneer Pulao

* Mixed Vegetable Paneer Pulao

* Paneer lababdar