COCONUT SPONGE CAKE

COCONUT CAKE

Ingredients:

☆Make sure all the ingredients are in room temperature☆

Maida/All purpose flour-3/4 cup

Sugar-1/2 cup

Egg-2

Lemon juice-2 tsp.

Baking powder-1 tsp.

Coconut Milk-2 tbsp.

Oil-2 tbsp.

Vanilla essence-2 tsp.

Toasted grated coconut-1/2 cup

Slightly toast in the tawa for 3-4 minutes.

Method:

       Pre-heat the oven at 180°C / 350°F.

1.Seperate the egg whites and yolk and keep in 2 seperate bowls.

2.Start beating the egg yolk for 2 minutes. 

3.Add sugar and blend again.

4.Add coconut milk,oil,essence one by one and blend using a beater.

5.Add the grated coconut and blend.

6.Sift all purpose flour and baking powder together.

7.Add the flour little by little into the yolk mixture and mix it with a whisk until all the flour is blended.

     

8.Start beating the egg whites in medium speed for 3-4 minutes. 

9.Add lemon juice to it and start beating again until soft peaks are formed.(If you tilt the bowl,the foam should stand still and not runny)

10.Start adding the egg whites to the yolk mixture little by little and fold slowly.(Do not mix it too fast as the air in the egg whites may escape and cake becomes hard)

11.Mix all the egg whites to the yolk mixture and blend until the mixture is evenly blended.

12.Grease the baking pan with oil or place a baking sheet  and apply oil over it .

13.Transfer the mixture to the baking pan and tap it twice.

14.Bake in the oven at 180°C/350°F for 25-30 minutes or until the cake is completely done.

15.Insert a tooth pick in the middle of the cake and if it comes out clean the cake is done,or else,place it back and cook for few more minutes.

16.Once cooled,remove from the pan and peel the baking sheet and decorate the cake for your favorite parties.

For toasted coconut cake decor recipe:

https://fhamisfeast.blogspot.com/2020/10/toasted-coconut-cake-with-gulkhandrose.html?m=1

KOVAKKAI(TINDORA) DRY ROAST

Ingredients:

Kovakkai/Tindora-250 gms.(cut thin stripes)

Ginger garlic paste- 2 tsp.

Chilli powder-2 tsp.

Turmeric Powder-1/2 tsp.

Coriander powder-1 tsp.

Cumin powder-1 tsp.

Fennel powder-1 tsp.

Pepper powder-1 tsp.

Garam masala powder-1/2 tsp.

Lemon juice-1 tsp.

Curry leaves-for flavor

Salt-to taste

Oil-2 -3tbsp.

Method:

1.In a wide pan,add oil and add all the powders along with ginger garlic paste.(except pepper powder).

2.Blend everything well and let it cook in the oil for few minutes till the raw smell goes off.

   

                   

3.Add in,the cut tindora and salt and mix well.

4.Add curry leaves and saute everything together.

5.Let it cook in medium heat till it is dry and crisp.

6.Add pepper powder and lemon juice.

7.Transfer to a bowl and serve hot.

8.Serve with sambar rice,curd rice ,rasam rice and many more.

 

HOMEMADE KHOVA(KHOYA,MAWA)

                               KHOVA 
                  


     A gallon of milk was left in the refrigerator which was soon going to expire.Didn't want to waste the whole gallon.🤔🤔🤔Instead,thought of making KHOVA from it and store in the freezer and use it for variety of desserts and sweets.
      The First option that knocked my mind was gulab jamuns😋😋😋.
       More and more recipes are awaiting to be posted with this HOMEMADE KHOVA.
       Making KHOVA is easy but time-consuming😰😰😰. But it's all worth the wait when we make delicacies from it and enjoy as homemade.🥛🍰🎂🍫🍨🍧🍦🍮
       Here,I have used a gallon of milk,which was nearing expiration and I had no option.
       You can try with 1/2 to 1.5 litre of milk.

1.5 Litres of milk gives 250 gms of khova approx.(depending upon the fat content in the milk)

Ingredients:
Milk-1 gallon(3.79 litres approx.)😃
Ghee-1 tbsp.

Method:
1.Add milk in a wide vessel and boil in high flame.
2.Once the milk start to boil nicely, reduce the flame to simmer and cook in low flame.
3.It takes time and milk starts to reduce to 3/4th then 1/2 then 1/4 and so on.

4.Add a tbsp of ghee to it and stir well.

5.Keep stirring in-between as the milk may burn at the bottom.

6.Let the milk reduce fully without any  leftover liquid.

7.Milk swirls around forming a sticky dough consistency.

8.Switch off the stove.Khova is done.

9.Once the khova is cooled down,transfer into an air tight container and freeze it.

10.It can be used in any recipe which states khoya,khova,mawa etc...
11.While using it from the freezer,bring it to room temperature and continue with your favorite recipes.

   Gulab jamuns 

Recipe using this khova@
https://fhamisfeast.blogspot.com/2020/09/gulab-jamun-using-homemade-khova.html?m=1


NOTE:
●More recipes using this homemade khoya will be posted soon.