Sweets and Cakes - No comments (Page 5)

supree Goldie

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Joined: 11 December 2006
Posts: 2077

Posted: 16 April 2007 at 7:54am | IP Logged
While speaking of cake, I thought of sharing a recipe for pineapple upside down cake!. (I got this from one of my friend and tried it several times so far and it became our family's all-time favorite! Try it out and see.....)

Pineapple Upside-Down Cake

1/4 C Butter
1/4 C Crisco Shortening
1 C Brown sugar, firmly packed
20 oz. Can of pineapple slices, drained, reserving 5 tablespoons juice
2 Eggs
1 C Sugar
1 C All-purpose flour
1 1/2 tsp Baking powder
tsp Salt
1 t lemon juice
1 t vanilla
1/4 tsp grated lemon zest

Maraschino cherries

Preheat oven to 350F.

Melt the butter in a 9-inch cast-iron skillet. Add the brown sugar; stir well to thoroughly combine, then turn off the heat -- don't cook it. Arrange 8 pineapple slices in a single layer over the brown sugar mixture (your 9-inch skillet should accommodate 8 slices without overlapping). Set the skillet aside.

Combine the flour, baking powder, salt and lemon zest in a bowl; set aside.

Beat the Crisco shortening and the egg yolks at medium speed until it is thick and lemon colored. Gradually add the sugar, continuing to beat. Add the flour mixture to the yolk mixture, and stir in the reserved pineapple juice.

Beat the egg white until stiff peaks form. Fold the white into the cake batter. Pour or spoon the batter evenly over the pineapple slices.

Bake at 350F for 40 to 45 minutes. Cool the cake in the skillet for 30 minutes; then invert it onto a serving plate. Place a maraschino cherry in the center of each pineapple ring.

It can be served along with a scoop of Vanilla ice-cream, and the taste, Oh.. Yum... it's heavenly! Big smile

Kavitha Ravi IF-Dazzler
Kavitha Ravi
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Posted: 19 April 2007 at 2:14am | IP Logged



1/4 cup vermicelli       add little ghee and roast till lightly golden
1 cup sugar        (more or less to taste )
cup sago   boil in water till cooked. ( you can rinse the sago after cooking so that your payasam will not be thick )
3 cups milk   or more if the payasam is thick         & nbsp;
1 tbs halved cashew nuts     fried in ghee
1 tbs   raisins     ;f ried in ghee
1 tbs ghee
tsp cardamom powder
1 or 2 drops of rose essence   optional
pinch of saffron powder
a pinch of salt.

Pour the milk in a pot and let it boil.
Add the vermicelli and let it cook on a slow fire.
See that the milk does not boil over.
Add the sugar, sago and stir on low fire.
Add the fried cashew nuts, raisins, cardamom powder,
Saffron powder, essence, and salt.
Taste for sugar and remove from fire.


Edited by Kavitha Ravi - 19 April 2007 at 2:32am
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Kavitha Ravi
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Posted: 22 April 2007 at 8:04pm | IP Logged


1 cup rava or semolina
1 cup sugar (more if you like)
1/4 cup vermecillie (opotional)
2 cups water
4 tbs ghee
6 cashew nuts broken
6 rasins
a drop of rose essence (opotional)
a pinch of kesari colour
a pinch of cardamom powder
a pinch of salt to bring out the sweetness.
Heat a tbs of ghee and fry the cashew nuts and rasins.
Now in the same pan fry the rava and vermecille,till there is a good aroma and keep aside.
In a wok add the 2 cups of water, salt and the kesar powder and let it boil.
Now slow the fire and add the rava and vermecille, keep on stirring to avoid any lumps.
Keep on stirring till all water is absorbed and the rava is cooked.
Now add the sugar,cashew nuts, rasins, cardamom powder, essence and ghee. Keep on stirring
Now you will see the consistency loosening.
Keep stirring until the kesari thickens.
When you see the kesari leaves the the sides of the pan and forms into a ball, remove and spread on a greased tray. Cool and cut into pieces.

Note: You can add small pineapple pieces and make pineapple kesari.
I have even tried adding brown sugar instead of white sugar. It comes out nice.

Edited by Kavitha Ravi - 22 April 2007 at 8:08pm
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Posted: 27 April 2007 at 9:52am | IP Logged
Home made Orange Loaf Cake anyone?? Its very simple and our Supree's 7 year old little darling will put us to shame if you say its difficult... Wink


2 Metric cups flour, sifted (if self raising flour minus the baking powder/bicarb soda)
Pinch of salt
1 metric cup eggs (3 large eggs or 4 small eggs)
2 metric cup butter
1 1/2 metric cup soft brown sugar (like castor sugar but its light brown in colour)
1/2 tsp baking powder
2 Tbsp. honey
1/2 metric cup orange juice
1/2 metric cup ground almonds
1/4 tsp. bicarbonate of soda

1. Cream butter and sugar till light.
2. Beat in the eggs a little at a time till the mixture is fluffy.
3. Fold in the dry ingredients, Gently stir in honey and orange juice.
4. Add grounded almonds blending them well into the mixure.
5. Pour mixture into a greased and lined loaf tin and bake in a preheated oven @ 165C till firm. Allow cake to cook before slicing.
Kavitha Ravi IF-Dazzler
Kavitha Ravi
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Posts: 3755

Posted: 28 April 2007 at 1:27am | IP Logged

I made Roti Jala or Malaysian lacy pan cake.

240 grms plain flour
2 eggs beaten
2 1/2 cups coconut milk from 1/2 grated coconut
1/2 tsp salt

Put flour into a bowl, add salt, beaten eggs and the coconut milk. Beat until smooth.
Put the dosai kal on fire.
Put a big ladleful of batter into the roti jala cup with five  funnels.
Move it in a circular motion over the dosai kal
to give pancake a lacy pattern.
Cook till set. Turn pancake onto a plate.
Cook until all the batter is used up.
Fold pancake into two or fold and roll up.
Serve with chicken curry.


Roti Jala Mould

Edited by Kavitha Ravi - 28 April 2007 at 1:39am
Kavitha Ravi IF-Dazzler
Kavitha Ravi
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Posted: 28 April 2007 at 7:43am | IP Logged

240 grms glutinous rice flour
120 grms palm sugar ( cut into small pieces)
grated white coconut mixed with a pinch o salt
cup boiling water combined with 1 tbs screw pine leaf juice.
A few drops of green colouring

In a bowl add the flour, then the boiling water with the juice.
Add also the green colouring.
Mix well and knead into a firm dough.

Form into marble size balls. Flaten each ball lightly.
Then put in 1 or 2 pieces of the palm sugar.
Press edges together and shape into round balls.

Boil water in a pot, put the glutinous rice balls, few at a tme.
When cooked the balls will rise to the surface.
Dish out with a perforated spoon and roll in
Grated coconut mixed with salt.

Edited by Kavitha Ravi - 28 April 2007 at 7:49am
Kavitha Ravi IF-Dazzler
Kavitha Ravi
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Posts: 3755

Posted: 06 May 2007 at 7:34pm | IP Logged

Chellama  please try this simple butter cake. I will try to post a photo soon.

Simple Butter cake


250g butter

210g castor sugar

4 eggs

1 tsp vanilla essence

200g self-raising flour, sifted with 1/2 tsp salt

4 tbsp fresh UHT milk

Grease and line a 20cm cake tin with greased greaseproof paper. Preheat oven to 170C.

Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition until mixture is light and fluffy. Add essence.

Fold in sifted flour gradually to mix. Finally stir in milk. Mix until well combined.

Turn out mixture into prepared tin. Level out mixture at the sides but allow a shallow well in the centre. This is to enable the cake to level up evenly during baking.

Bake in preheated oven for 55–60 minutes or until cooked through when tested with a skewer.

Edited by Kavitha Ravi - 07 May 2007 at 12:01am
Kavitha Ravi IF-Dazzler
Kavitha Ravi
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Posted: 07 May 2007 at 12:24am | IP Logged

I made sweet ponggal and sundal for Chitra Pouranami prayers.



1 cup raw rice
cup split green gram dhal
2 cups milk
2 cups brown sugar
2 tbs split cashew nuts
2 tbs seedless raisins
cup of ghee
tsp cardmon and dry ginger powder
pinch of salt


Fry cup of green gram dhal with 1 tsp ghee to a light brown colour.
Soak this dhal with 1 cup raw rice in water for 1 hour.
Fry the cashew nuts and raisins in a tbs of ghee.
Crush 2 cups of brown sugar, pour enough water to cover the sugar.
Boil the sugar,make a thin syrup, strain for dirt ,keep aside.
Boil 3 cups of water and 2 cups of milk in a pot.
When it starts to simmer add rice and dhal and cook on medium heat.
Stir always, when they are almost cooked, add the sugar syrup and mix well.
Again cook for a few minutes, now add the cashew and raisins, salt and the cup ghee.
Add the spice powder and cook until the ponggal is set well

Edited by Kavitha Ravi - 07 May 2007 at 12:42am

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