Strawberry cake

Strawberry cake

Ingredients:
For vanilla cake
Maida/All purpose flour 1 cup
Sugar 3/4 cup
Butter 3/4 cup
Milk powder 3/4 cup
Milk 1 cup
Baking powder 1 tsp
Vanilla essence 1 tsp

Sugar solution
Sugar 1 cup
Water 1/2 cup

For icing cake
Whipping cream 100 gm
Strawberry 8-10
Sugar 3-4 tsp
Lemon juice 3-4 drops

Procedure:

For making veg vanilla cake and sugar syrup follow the recipe mentioned in below link:

http://ambykitchen.blogspot.in/2017/12/vanilla-buttercream-cake.html?m=1

For making strawberry syrup

1. Take clean 8-10 strawberries and grind them in mixer into a fine puree.
2. Pour strawberry puree in a nonstick pan and add 3-4 tsp sugar to it keep the flame medium and start sauting the puree until it gets reduced and becomes bit dense in texture. Now switch of the flame and add 3-4 drops of lime juice and take it out in a bowl.

Icing the vanilla sponge cake

1. Take chilled whipping cream in a glass bowl and beat it with the help of double beater at low speed until soft peaks are formed now take out 1 cup of this whipping cream and mix it with strawberry syrup you prepared and fill the remaining whipping cream in piping bag and refrigerate it.
2. Now take your vanilla sponge cake and cut it horizontally into two equal halves using knife.
3. Keep the two halves of cake in two plates and moist them evenly with sugar syrup using pastry brush/spoon.
4. Take out your piping bag from fridge and apply some whipping cream at base of plate and spread evenly. Place your bottom cake half over the plate and start covering it with strawberry flavoured whipping cream you made as shown in video and spread it evenly.
5. Add few chopped strawberries on cake and again cover it with strawbeery flavoured whipping cream and again add chopped strawberries at top.
6. Now place your second cake half on top of it and cover it with plain whipping cream filled in piping bag. Finally cover entire cake with whipping cream and refrigerate for an hour.
7. Take out your cake and then decorate it with with strawberries.

Tip: Always keep some warm water for dipping knife or icing smoother used for icing cake it helps to frost the cake evenly throughout.

Mutton korma

Mutton korma

Ingredients:
Mutton 500 gm
Onion 2 (lengthwise slited)
Onion 1 medium chopped
Curd 1/2 cup
Coriander powder 11/2 tsp
Red chilli powder 3 tsp
Garam masala 2 tsp
Green cardomom 3
Black pepper 8
Bay leaves 2
Cloves 2-3
Cinnamon stick 3
Ghee 3 tsp
Oil 4 tbsp
Ginger garlic coriander paste 1/4 cup
Almond 3
Cashews 6-7

Procedure:

1. Take 2 long slited onions,1 finely chopped onion,6-7 cashews,3 almonds and 1/4 cup ginger garlic coriander paste in a plate.
2. First clean your mutton and marinate it with curd,salt and 2 tsp ginger garlic coriander paste.
3. Heat up 3 lit cooker and put 4tbsp oil  and deep fry your long slited onion,cashew and almond once it is golden brown take it out in a plate and let it cool down.
4. Now in the same hot cooker containing leftover oil of deep fried onion (add more oil if necessary) and add ghee. Now add all spices green cardamom,black pepper,cinnamon stick,bay leaf . Then add ginger garlic coriander paste and finally add chopped onion and saute it.
5. When onion gets brown add red chilli powder,coriander powder,garam masala,kolhapuri kanda lasun chutney(optional) saute for a while and then finally add your marinated mutton saute and slightly close the cooker by placing the cooker lid at the top of cooker don’t lock it let the mutton cook for a while without water as shown in the video. This process reduces the time for cooking of mutton and all juices of mutton are retained as mutton gets partially cooked in the water released by it while cooking thereby retaining the mutton flavour.
6. Meanwhile grind the deep fried long slited onion into fine paste please do not add water its ok if chunks of  cashew and almond are left behind that would in turn taste rich in gravy.
7. After 10 min open the cooker lid and add brown onion paste saute for a while and add 2 cups of hot water add salt if necessary as you have already added salt while marinating mutton. You can also increase red chilli powder as per your taste.
8. Now lock the cooker and let mutton cook till 5-6 whistles.
9. Let cooker cool down check if your mutton is cooked if not cook until 2-3 whistles finally serve hot.

Rawa pancake

Rawa pancake

Ingredients:
Fine semolina 1/2 cup
Beetroot potato stuffing 1/2 cup(http://ambykitchen.blogspot.in/2018/02/beetroot-paratha.html?m=1)
Baking powder 1/2tsp
Curd 1 tsp
Cumin powder 1tsp(optional)
Sugar 1/4tsp
Salt as per taste

For tempering
Mustard seeds 1/4 tsp
Cumin
Sesame seeds 1/2 tsp
Curry leaves 2-3

Procedure:

1. First take semolina/rawa in a bowl and add curd,salt,sugar and add little water to make batter bit thin not too much runny then add baking powder at last before making pancakes.
2. Now heat up a flat bottomed pan and then add oil when warm enough start adding all temperings mustard seeds,curry leaves and then sesame seeds immediately pour 11/2tsp rawa batter airy texture is formed immediately flatten beetroot potato stuffing over the dosa and again close it with dosa batter as shown in video and close the pan with lid keep the flame low and let it cook for a while. After nearly 5 minutes flip over the pancake using big spatula as shown in video and keep it at low flame for 3 min.
3. Take it out on a serving plate and cut using pizza cutter and garnish with onion,coriander,grated cheese,tomato sauce and green chutney as per your choice.
4. You can also add your leftover potato sabzi or chole sabzi as stuffing in it would also taste yummy and would prove to be quite an easy,quick and healthy recipe for mommies.