This recipe is from Neeta Mehta’s “Oven recipes” book. I am a novice when it comes to decorataing a cake. So like most of my other cakes, I could not decorate this cake well. But this tasted amazing.
I had purchased a big pack of apples and they were sitting in my refrigerator without being touched. So when I saw this recipe, I was more than happy to try it. I made few modifications to original recipe. Here is what I followed.
Ingredients: 1 cup all purpose flour or maida 1 cup sugar 1 tea spn baking powder 3/4 cup oil 3/4 cup carrots (grated) 3 eggs 1 tea spn cinnamon powder 1 tea spn vanilla essence (or extract)
Filling: 1 cup apple(cut into thin pieces) 1 tbl spn butter 1 tbl spn sugar
Whipped cream: 3/4 cup cream 2 tbl spn sugar
Method: Sift maida and baking powder together and keep aside. Beat eggs with sugar till frothy. Add oil little by little beating all the time. Add cinnamon, essence and mix well. Now add carrot and flour and mix till the flour is well mixed with the egg mixture. Preheat the oven at 350F for around 10mins. Pour the mixture in a greased(apply butter to the inside of baking dish and sprinkle 1 tea spn of flour and spread it) baking dish. Bake at 350F for around 35mins or till a knife inserted in the cake comes out clean.
Take out the cake off the vessel when it is cooled to room temperature. Cut it into two halves.
Heat butter and add apple and sugar. Cook till the apple becomes soft.
Whip the cream with sugar till it forms soft peaks. Spread the apples on one half of the cake.
Spread the cream on the bottom side of other half.
Keep the second half on the first. Press gently.
Decorate as required.
Serve cold. (While storing in refrigerator, cover the cake in a large vessel or with plastic sheet otherwise it gets hard).
Makes 8 large pieces Preparation time : 20mins (excluding baking time)
One of my reader Vanishree sent me this recipe few months back. I forgot to try this for a long time. When I was checking my mails few days back, I saw this recipe and thought of giving it a try immediately.
As most of us know, upma is usually prepared with wheat rava/sooji . Akki tari is the Kannada name for rice rava . I had read many recipes with akki tari , but for the first time heard about akki tari uppittu . Vanishree had sent 2 variations, one was simple upma with peas(in the following recipe, exclude sambar powder and tamarind to get simple upma) and second was with sambar powder. I tried the sambar powder version because I thought it would be more tasty.
See Sailu’s version of this upma .
Ingredients: 2 cups akki tari (rice rava ) 2 tbl spn grated coconut(fresh or frozen) 1/4 cup green peas or dehusked tender field beans avare kalu/hidakavare bele ) 1/2 cup chopped onion (optional) 1-2 green chillies 1/2†grated or chopped ginger 1/2 tea spoon mustard seeds 2 red (dry)chillies 1 tea spn urad daal 2 tea spns chana daal 4-5 curry leaves 1 tbl spn cashew nuts ½ tea spn sambar powder(optional) 1/4 tea spn tamarind extract (if using normal tamarind, extract thick juice of 2-3 pieces) A pinch of asafoetida(optional) Oil/ ghee 2-3 strands coriander leaves(optional) Salt
Method: Heat oil ghee add mustard,when it starts popping, add red chillies, urad daal, chana daal ,cashew nuts and curry leaves. Now add onion, chopped ginger and green chillies. Fry till onions turn slightly brownish. Add green peas, tamarind, rice rava and fry for 5-6 minutes or till the rava is well roasted. Then add boiling water(around 4 cups) and salt. Stir well and close the lid, cook on a low flame. Rice rava takes more time to get cooked. Once it is cooked add grated coconut and cut coriander leaves.
Serves : 3-4 Preparation time : 20mins
PS: For idli rava – Wash and soak rice for 1/2 an hour. Drain and dry in shade by spreading over a cloth. Mill or pound till fine rava consistency. It is available in market as “rice rava ” or “ idli rava “.
