vaippan

Ingredients

2 cup of  wheat flour
1 cup of jaggery
3 pealed banna
1/4 spoon baking powder
cardamon
oil


Preparation

1) Add 2 cup of flour in a bowl.
   Add some cardamon in to it . 
   and  add 1/4 spoon of baking 
   powder, keep it a side.

2)Take 1 cup of jaggery and 
   add  3 pealed banna in to it
   well in the mixer.

3)Add the mixer with flour and 
   mix it well until it becomes  
   semisolid .

4)place the tava on the stove and 
  half of it with oil.

5)Make the mixture like bowl 
   and drop it.

6)constantly stir  it until becomes 
   golden brown colour .

7)serve  sweet vaippan

Thattai

1 cup maida
1/2 cup rice flour
1 1/2 tsp chilli powder
1/4 tsp asafoetida powder
a pinch of baking soda
1 tsp sesame seeds
1/2 tsp salt
a sprig of curry leaves
1 tbsp soaked Bengal gram

 Take maida, rice flour, baking soda, asafoetida powder,
chilli powder, salt and soaked bengal gram in a bowl.

 Pour water little by little and knead to make a smooth dough.

 Add a tablespoon of oil to the dough and knead well. 

Add chopped curry leaves and mix well. Finally,

add sesame seeds to the dough, mix and set
aside for half an hour.

 Roll the dough lengthwise into a long cylinder.

 Take a portion of the dough, roll and shape
it into a lemon size ball. Repeat the process
for the entire dough. 

Toss a dough ball in maida and then flatten
it to a thin thattai using a rolling pin. Flatten
the remaining dough balls into thattais.

 Heat oil in a pan, fry thattais one by
one or a few at a time, turning over
both sides. Remove when the sizzling
sound settles.

Lemon Meringue Cupcakes

Lemon Meringue Cupcakes 
(Makes 12)

Ingredients 

125g (4½ oz) softened unsalted butter
125g (4½ oz) caster sugar
125g (4½ oz) self raising flour
2 free range eggs
2tsp (10ml) whole milk
Finely grated zest of 1 small lemon


For the Topping :
For Home Made Lemon Curd 
(or you can cheat and buy ready made) 

you will need:

4 lemons (unwaxed)
200g (8oz or 1 cup) caster sugar
110g (4oz or ½ cup) unsalted butter (cut into cubes)
3 free range eggs
1 egg yolk

And for the Meringue

Home made meringue tastes fantastic. If you’re short for time or want to cheat then you can buy ready made.
2 large egg whites (free range)
340g (12oz or 1½ cups) caster sugar
½ tsp vanilla essence
3 tbsp (45ml or 1½ fl oz) boiling water


Method 

Preheat the oven to 180°C (fan assisted oven 160°C / Gas Mark 4).
Place 12 good quality cupcake cases into a 12 hole muffin tin.
Whisk the butter and sugar until pale and creamy. Add in the eggs one by one, mixing well after each addition. Sieve in the flour. Add the milk and the zest of 1 small fresh lemon. Mix again until thoroughly combined – the mixture should be light and fluffy.
Divide the mixture evenly between the cupcake cases.
Place in the oven on the middle shelf for 18-22 minutes or until risen and springy to touch. You can test that they are cooked by inserting a clean cocktail stick into the centre of each cake. If the cocktail stick comes out clean, they are cooked.
Once cooked, leave to cool completely on a wire cooling rack.

For the Topping :

Method :

Place the lemon juice and zest into a small 
heatproof bowl, add in the sugar and butter 
cubes.

On the hob boil a pan of water and leave to 
simmer. 

The pan should be large enough for the
 heatproof bowl to fit onto comfortably.

Place the heatproof bowl over the pan of now 
simmering water, making sure no water 
enters your mixture. Stir until the butter 
has melted.

In a clean bowl lightly mix together the 
eggs and extra egg yolk until combined.

Carefully add the egg mixture into the 
heatproof bowl and stir for a good 10-12 
minutes or until the mixture thickens.

Remove from heat and stir occasionally 
until it cools.

Once cooled, your fresh lemon curd can 
be stored in jars in the fridge, and it will 
keep for a couple of weeks.

And for the Meringue

Method :
Preheat the oven to 110°C (fan assisted 
oven 90°C / Gas Mark 1/4).

Line a large baking tray with greaseproof 
paper.

Place the egg whites, caster sugar and vanilla
 extract into a large mixing bowl.

Add in the boiling water and whisk immediately
 until the mixture becomes thick, glossy and 
stands in peaks.

Spoon the meringues onto your baking tray
 into small dollops.

Bake for 90 minutes or until the meringues 
are crisp and dry. Remove from the oven and
 leave to cool.

Finally…

Once your beautifully moist Lemon 
Cupcakes have cooled, spoon on a 
healthy dollop of zesty lemon curd 
and crumble over the meringues. Finish 
with a lemon peel curl. Irresistible!

Red Velvet Cake

 need 

275g self raising flour (sifted)
225g sugar
1 teaspoon bicarbonate of soda
300ml vegetable oil
1 teaspoon vinegar
1 teaspoon salt
1 teaspoon good quality cocoa
225ml buttermilk
1 teaspoon vanilla extract
2 free range eggs
Red food colouring paste

Method 

Preheat the oven to 180ºC (160ºC Fan Oven / 350 F / Gas Mark 4). Grease and line 3 x 7" tins. Sift flour, salt, sugar, cocoa and soda. Add buttermilk, oil, vinegar, vanilla extract, eggs and food colouring paste in that order; mix thoroughly. Bake for 25-30 minutes. Turn out onto a wire rack to cool. Meanwhile prepare the frosting.
Frosting:
250g unsalted butter
225g cream cheese
½ teaspoon vanilla extract
500g icing (confectioners) sugar
Mix the butter and cream cheese together, add the icing sugar and vanilla extract and beat until creamy. Spread between layers and on top / outer edge of the cake. Delicious!