How to make Rainbow Cake

Prep Time : 15 minutes

Cook time : 2 hours

Serve : 4

Level Of Cooking : Medium

Ingredients

Edible colours - few drops

Refined flour (maida) - 1½ cups + for coating

Butter - 1½ cups + for greasing

Castor sugar (caster sugar) - 1½ cups

Eggs - 5

Vanilla essence - 1 teaspoon

Baking powder - 1½ teaspoons

Milk - as needed

Sugar syrup - as needed

Whipped cream - as needed

Chocolate candies - as needed

Method

Step 1

Heat the oven to 180ºC. Then you need to grease 7 baking tins with butter and dust some refined flour on them.

Step 2

Cut butter and put into bowl for cake mixer. Add castor sugar and process still light and creamy. The add eggs, one by one, and stir well. Add some vanilla essence with the last egg and stir the mixture again.

Step 3

Put together the refined flour and baking powder into the butter-sugar mixture and fold in gently, making sure not to over mix it. Add some milk and fold in well.

Step 4

Now put the batter into a bowl and weigh on a weighing scale and seperate into 7 equal portions and put into 7 different bowls.

Step 5

Add few drops of an edible colour to the batter in one bowl and mix it all together. Add a few drops of another colour to the batter in another bowl and mix it well. This way use up all the colours to make 7 different coloured batters. If you do not have a particular colour, then prepare it by mixing 2 colours.

Step 6

Put the coloured batters, one by one into each greased baking tin and spread evenly. Keep the baking tins in the preheated oven and bake for 20-25 minutes. Remove the tins out and let them cool down to room temperature.

Step 7

Remove them from the tin and slice the crust on the top of each cake.

Step 8

Spread some whipped cream on the base of a turntable and place the cakes in the order of a rainbow colour. So first place a violet cake, dab it with some sugar syrup, cover it with some whipped cream and repeat the process keeping in mind the rainbow colours.

Step 9

Cut the hard sides of the cakes and cover the rainbow cake with whipped cream on top as well as all the other sides around. 

Step 10

Cut the cake in half and slowly separate the two halves so that you can have a look at the different colour layers. Slice the cake into pieces and it is ready to be served.

Bon Appetit!

How to make Baby Corn Paneer Ke Pakode

Prep Time : 20 minutes

Cook time : 30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

• Babycorns boiled -12

• Paneer (cottage cheese) grated - 200 grams

• Amchur powder - 1/2 teaspoons

• Red chilli powder - 1/4 teaspoon

• Salt - to taste

• Green chilli finely chopped - 1

• Ginger finely chopped - 1 inch piece

• Oil - to deep fry

• Gram flour (besan) - 1/2 cup

• Refined flour (maida) - 2 tablespoons

• Carom seeds (ajwain) - 1/4 teaspoon

• Soda bicarbonate - a pinch

• Chaat masala - 1/4 teaspoon

Method

Step 1

Keep babycorns in a bowl. Then add ¼ teaspoon of red chilli powder, 1 teaspoon amchur, salt and mix it all together. Take another bowl and mix together ginger, paneer, green chilli, salt, remaining amchur and mix it well.

Step 2

Then you have to heat sufficient oil in a non stick kadai. Mix together maida, besan, ajwain, a pinch of red chilli powder, salt, soda bi carbonate in a bowl, add sufficient drinking water and make it into a batter.

Step 3

Now cover up the babycorns with the paneer mixture and then dip them into the besan mixture. Deep-fry the pakodas in the hot oil till it turns golden brown. Drain the excess oil from them onto tissue paper and sprinkle chaat masala on the pakodas.

Step 4

Then inorder to garnish you can arrange a cabbage leaf, cherry tomatoes and mint leaves and place them on a serving plate and it is ready to be served.

Bon Appetit!

How to make Fish Cutlets

Prep Time : 15 minutes

Cook time : 25 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

• Fish Fillets - 250 grams

• Soya granules - 1 cup

• Green chillies finely chopped - 2

• Ginger finely chopped - 2

• Potato boiled peeled and mashed - 1 medium size

• Oil - 1 tablespoon

• Nutmeg powder - 1 pinch

• Fresh coriander leaves finely chopped - 2 teaspoons

• Salt - to taste

• Egg white - 1

Method

Step 1

Heat 1 tablespoon of oil in a non stick pan, add ginger in the pan and fry it till it turn slightly goldenish.

Step 2

The add fish fillets to it and cook it, till it evenly cooks on both the sides. Add green chillies, mix it well and transfer it into a bowl.

Step 3

Now add potato, nutmeg powder, soya granules, salt, coriander leaves and egg white and mix it well. Heat some oil in a non stick pan. Seperate the mixture into equal portions and shape them into cutlets.

Step 4

Now fry the cutlets, few at a time, till golden and crispy on both sides. Drain excess oil from it on tissue paper.Transfer onto a serving plate and it is ready to be served.

Bon Appetit!!

How to make French Fries Topped with Chilli Sauce

Prep Time : 30 minutes

Cook time : 30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

• Potatoes cut like fingers and boiled in salted water - 4 large

• Oil - 4 tablespoons

• Red chilli powder - 1/2 teaspoon

• Salt - to taste

• Spring onion bulbs - 5 sliced 

• Ginger chopped - 1 tablespoon

• Garlic chopped - 1/2 tablespoons

• Soya sauce - 1 teaspoon

• Tomato ketchup - 2 tablespoons

• Red chilli sauce - 2 tablespoons

• Cornstarch mixed in ½ a cup of water - 2 teaspoons

• Red chillies crushed - 1 teaspoon

• Spring onion greens chopped fine  - 1 stalk

Method

Step 1

Cool the potatoe fingers. Keep them out of the fridge and add 1tbsp oil, ½ tsp red chilli powder and salt over it and mix it alltogether.

Step 2

Put them in the air fryer basket, fit the basket into the main body and cook at 200°C till they turn golden brown and crispy. Then heat the remaining oil in a non stickpan and add spring onions and garlic and fry it.

Step 3

Then add ginger and fry it. Add 2 tablespoons of tomato ketchup and mix well. Add chilli sauce and soya sauce mix it all together. Then add ½ cup of water to it and mix it and let it boil.

Step 4

Then you need to reduce the heat. Add half of the cornstarch mixture and mix and cook till the sauce thicken up. Add crushed red chillies to it and mix. Then you can turn the gas off. Put the sauce into a bowl.

Step 5

Keep the potato fingers in a serving bowl, pour the chilli sauce over, garnish it with spring onion and it is ready to be served.

Bon Appetit!!

How to make Jain Pav Bhaji

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

• Pavs - 4 

• Green capsicum finely chopped - 1/2 medium

• Raw banana boiled, peeled and mashed - 1

• Fresh coriander chopped - 3 tablespoons

• Tomatoes finely chopped - 2 medium

• Ghee - 2 tablespoons

• Green peas - 1/4 cup

• Salt - to taste

• Cumin seeds - 1/4 teaspoons

• Turmeric powder - 1/4 teaspoon

• Red chilli powder - 1 teaspoon

• Garam masala powder - 2 teaspoons

• Pav bhaji masala - 2 teaspoons

• A drop of butter - to roast

Method

Step 1

Take a non-stick pan and heat ghee. Add cumin seeds and let the seeds turn brownish.

Step 2

Then add capsicum and fry for a minute. Add a pinch of salt, stir well and add raw banana into the mixture and fry it for a minute.

Step 3

Then add 3 tablespoons of chopped coriander, turmeric powder, garam masala, red chilli powder and pav bhaji masala and mix it all together and keep it to cook for 2 minutes.

Step 4

Then you need to add tomato, green peas, 2 tablespoons water and mix it well. Then you need to mash everything and cook for 3-4 minutes. Remove from the heat and put it into the serving bowl.

Step 5

Cut pavs horizontally without cutting through. Roast them on a non-stick tawa with butter till it turns crispy.

Step 6

Garnish the bhaji with chopped coriander and a drop of butter and serve it hot with pavs.

Bon Appetit!!