Sneha's Recipe

Fruity Birthday Cake#SundayFunday

In: Birthday cake, Cakes, Fruit Cocktail

This is my hubby birthday cake. A Sponge Cake with tinned fruit cocktail and mango chocolate ganache. A soft and delicious birthday cake. This is a fatless sponge cake, contains no butter or oil.

Ingredients
2 Large Eggs
50 Grams All Purpose Flour
50 Grams Caster Sugar
½ Teaspoon Vanilla Essence
½ Teaspoon Baking Powder
For Assembling The Cake
1 Tin Fruit Cocktail
1 Cup Whipping Cream
For The Mango Ganache
100 Grams Mango Chocolate
100 Grams Heavy Cream

Method

Beat eggs and sugar till light, fluffy, it should triple in volume and become pale in color. Now add essence and lightly mix it.
Add in the sieved flour and baking powder, gently fold in the egg mixture with a spatula lightly.
Spread mixture in 6" loose bottom pan that is well greased and lined the base with parchment paper.

Bake in a pre heated oven for 20 - 25 minutes on 180°C or until a skewer comes out clean. Cool the cake overnight.

For Assembling The Cake

Open the fruit cocktail tin and strain the fruit in a strainer till all the syrup is drained. Keep the water and fruits aside in seperate bowls.

Whip the cream till stiff peaks are formed. Keep this in the refrigerator till ready to use.

Melt the mango chocolate and cream, whisk it well, pour this in the piping bag. Keep this aside.

Slice the cake into two parts.

Take one part and brush the top with fruit cocktail syrup. Pipe the whipped cream and evenly spread it with a offset knife. Drizzle little of the mango ganache and top it with fruit cocktail. Now place the other part of the cake on top.

Lightly press it and again moisten the top with fruit cocktail syrup. Pipe the cake top and sides with the whipped cream. Drizzle the mango ganache on top and the sides of the cake. Pipe flowers and press in edible colored beads. Refrigerate it for at least 2 hours.

Slice and Enjoy!!
Labels: Birthday cake, Fruit Cocktail, Sunday Funday, Cakes

Sunday Funday

A Midsummer Night's Dream:

Faerie Recipes as a Tribute to Oberon & Titania

- - - - Blueberry Lavender Mini Cheesecakes by Making Miracles
      - Beetroot & Chocolate Mini Muffins by Mayuri's Jikoni
      - Butterfly Cupcakes by Amy's Cooking Adventures
      - Chocolate Pixies by Food Lust People Love
      - Fruity Birthday Cake by Sneha's Recipe
      - Magical Cookie Bars by A Day in the Life on the Farm
      - Magical Meringue Mushrooms: Queen Mab's Dining Table by Culinary Adventures with Camilla
      - Pixie Stix Candy Straws by Palatable Pastime

4 comments

Healthy Lauki/Bottle Gourd Soup#Soupswappers

In: Broccoli, Gluten free, Healthy

Light and healthy bottle gourd/lauki soup with less spices, a simple soup to enjoy! I had some stems of broccoli, which I did not want to throw away used it in this soup. It added a beautiful flavor to the soup.

Ingredients
2 Cups Lauki/Bottle Gourd -peeled and chopped
1 Small Onion - chopped
1" Piece Ginger
1 Green Chilly - cut into 2 bits
Few Stems of Broccoli - optional
3 Cloves
1 Teaspoon Oil
1 Vegetable Seasoning Cube
Salt to taste
For the Seasoning
1 Teaspoon Desi Ghee/Butter
A Dash of Black pepper powder

Method

In a pressure cooker, heat oil, add onions, ginger, cloves, green chilly, bottle gourd and broccoli stems, sauté on medium high for 2 minutes.
Add water to cover the vegetables and cook on high pressure for one whistle.
Once the pressure cooker has cooled, drain the cooked vegetables and remove the cloves, ginger and green chilly pieces and reserve the broth.

Blend the remaining drained vegetables to a fine paste and transfer to a saucepan along with the strained broth.
Add salt to taste along with a small cube of veg seasoning.
Mix well, bring to a boil and reduce flame to low. Simmer for about 5 to 7 minutes.

Meanwhile, prepare the Seasoning.
Heat desi ghee in a small saucepan and once melted, add pepper powder and fry for a few seconds.

Spoon the soup into the bowl and drizzle the pepper seasoning on top!!
Serve hot, light and soothing lauki or bottle gourd soup with toasted bread on the side.

Enjoy!!

Labels: Soup, Soup Swappers, Lauki, Broccoli, Healthy, Gluten free, Vegetarian

For this month's Soup Swappers event the theme is "Favorite Soups For Father's Day" and our host is Camilla of Culinary Adventures with Camilla .

Corn Chowder A Day in the Life on the Farm
Dad's Chicken and Rice Soup by Making Miracles
Healthy Lauki/Bottle Gourd Soup by Sneha's Recipe
Simple Tomato Soup by Magical Ingredients
The 'If-I-Have-To-Pick-A-Favorite-Soup' Clam Chowder by Culinary Adventures with Camilla
Traditional Irish Stew by Karen's Kitchen Stories

3 comments

Prawn & Onion Stir Fry#FishFriday

In: Fish Friday, Prawns, Seafood/Fish

It’s a great dish if you want to rustle up something on the spur of the moment. Just defrost the prawns and rest of the preparation is done in 10 minutes.

Serves 2
Ingredients

250 Grams Prawns - I used frozen
1 Small Capsicum - sliced
2 Large Onions - sliced
1 Small Potato - sliced into roundels
3 Green Chillies - de seeded & slit
1 Teaspoon Red Chilly Powder
½ Teaspoon Garam Masala Powder
¼ Teaspoon Turmeric Powder
Salt To Taste
2 -3 Tablespoons Oil

Method

Heat oil in a pan add onions, green chillies, and fry till the onions are translucent and soft. Add all the spice powders and sliced potato, fry for a minute or two. Let the potato cook till they are done but firm. Add in the prawns and sauté to coat the prawns with the spices, add salt to taste, capsicum and let the prawns cook till done for about 4 -5 minutes only. Garnish with coriander leaves and a dash of lemon juice. This goes really well with chapattis, paratha or with dal and rice.

Enjoy!!

Labels: Seafood/Fish, Stir Fry, Prawns, Serves Two, Side Dish, Fish Friday

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Fish Friday June 2020 -Canned , Frozen or Pouched Seafood

Culinary Adventures with Camilla is plating an Ensalada de Atún y Pimientos
A Day in the Life on the Farm is serving up Linguini with White Beans and Tuna
Sneha's Recipe cooked up Prawn and Onion Stir Fry
Food Lust People Love made some Red Pesto Linguine
Palatable Pastime is giving us a Tea Room Tuna Salad Plate
Karen's Kitchen Stories is ladling out a Smoked Salmon Bisque
Making Miracles shares her recipe for Tuna Patties

4 comments

Date & Walnut Bundt#BundtBakers

In: Bundt, Bundt Bakers, Dates

I don't remember my father baking for us. Only when my mummy would be ill, my dad would go into kitchen and cook for us something that was the easiest, omelette and fried bananas, then he would cut plenty of fruits and keep them for us to enjoy for lunch on that day only. For the rest of the days and meals when mummy was in bed my aunt would come and cook for us. As such my father never cooked in the kitchen.

This is one of my dad's favorite cake. My dad must have something to with his evening tea. This is delicious enough on it's own and requires no frosting.

Ingredients
225 Grams Seedless Dates - chopped
½ Teaspoon Baking Soda
100 Ml Warm Water
85 Grams Butter
115 Grams Caster Sugar
1 Teaspoon Vanilla Essence
115 Grams All Purpose Flour
2 Eggs - separated
¾ Teaspoon Baking powder
60 Grams Walnuts - chopped

Method

Soak the dates overnight in warm water mixed with baking soda.

Separate the eggs - yolks and whites. Whisk the whites till stiff and keep aside.

Cream butter and sugar well till light and fluffy. Add the yolk one at a time and beat it well then add the other and beat that well. Add in the essence and mix well. Now fold in the flour alternating with the dates and walnuts. When all the flour and dates and walnuts are incorporated then gently fold in the whites.

Pour this in a greased and floured bundt pan and bake in a preheated oven 150°C for about 30 - 35 minutes.

Let it cool for 10 minutes.

Then un mold and

let it cool completely on a wire rack.

Slice & Enjoy !!
Labels: Bundt, Bundt Bakers, Dates, Walnuts

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or themeYou can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page. ;">

Culinary Adventures with Camilla: Carrot Cake Mini Bundt
Sneha's Recipe: Date and Walnut Bundt Cake
Magical Ingredients: Eggless Basundhi Bundt Cake
Making Miracles: Fresh Apple Bundt Cake
Palatable Pastime: Lemon Raspberry Marbled Bundt Cake
A Day in the Life on the Farm: Oreo Bundt
Food Lust People Love: Passionfruit Pound Cake Bundt
Patyco Candybar : Sangria Bundt Cake

5 comments

Sourdough Discard Pancakes#BreadBakers

In: American, Bread Bakers, Breakfast

Our breakfast is a most important meal of the day, where we, have a scrumptious and delicious one. There are many choices for breakfast like pancakes, idli, dosa, upma, poha, crepes, chillas etc. But this is my new found liking , a fluffy sourdough pancake made with sourdough discard, a another way to use the discard and make something deliciously good for breakfast.

These pancakes are so easy to make you preferment the dough and keep it aside in your kitchen counter, next day morning add rest of the ingredients and your ready to make breakfast.
The pre-ferment, means, the pancakes will get a lot of developed taste.

Makes 10 Pancakes
Ingredients
For The Pre-ferment
250 Grams All Purpose Flour
30 Grams Sugar
250 Grams Sourdough Starter Discard -** My Notes
500 Ml Buttermilk

For The Batter - To Be Added In the Morning
2 Eggs
50 Grams Unsalted Butter - melted - I used salted
¾ Teaspoon Sea Salt - ** My Notes
1 Teaspoon Level Baking Soda - ** My Notes

Method
For The Pre-ferment

The night before mix in all the given ingredients and cling wrap the bowl. Leave covered at room temperature overnight.

For The Batter - To Be Added In the Morning

In a medium mixing bowl add eggs , melted butter, mix until combined. Tip in the pre-ferment, mix in the baking soda, salt and mix it well. The batter should bubble up.

To Make The Pancakes

Heat a small or medium pan on medium flame.
Melt about a teaspoon of butter and distribute evenly on the pan. Pour a ladle full of batter on the pan ( Do not spread) and let it cook until the top is full of holes and it's slightly cooked.

Flip the pancake and let it cook until the other side is golden brown. Continue until all of the batter has been turned into pancakes.

Place the pancake on a serving plate, place a small cube of butter on top.

Do this every time you place a pancake over each other.

They are all ready and looking deliciously good!!

Enjoy these pancakes with some fresh fruit or with maple syrup!

These are light, fluffy, deliciously well-fermented and enriched flavor pancakes, you will love them!!

My Notes

** I have used salted butter hence reduced the salt to ½ teaspoon.
** The sourdough discard was semi active, hence the batter was double and bubbly in the morning, so I, used only ¾ teaspoon level baking soda.
If you don’t have buttermilk you can use regular or plant based milk and mix it with 2 tablespoons of white vinegar. Leave on the counter for 5 to 10 minutes after mixing and you have a buttermilk.
If you want to make the pancakes vegan you can use either vegetable oil or a plant-based butter and omit the eggs.

Labels: Breakfast, Dessert, American, Pancake, Sourdough, Sourdough Discard, Healthy, Bread Bakers, International Cuisine

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.
This month’s event is Breakfast Bread hosted by Zesty South Indian Kitchen