Princess Barbie Doll Cake

Ingredients 

Yellow Cake mix - 2 Pack  

                                          {Basic 8" Vanilla sponge cake - 2 ( I made one and cut into two)

                                            Basic 6" Vanilla sponge cake - 1 

                                            Basic 4" Vanilla sponge cake -1}Here is the recipe for Basic vanilla cake

Vanilla frosting- 3

Red food color- a pinch 

Barbie doll (11 1/2 inches tall)-1

Star-shaped candy decors 

Preparation

1. Using the Yellow cake mix ,make two 8" vanilla sponge cake and one 6" vanilla sponge cake and one 4" vanilla sponge cake. Here is the recipe for Basic vanilla cake.

2.Cool the cake completely, about 1 hour. Chill cake in freezer 45 minutes before cutting to reduce crumbs, if desired.  Cut 2-inch-diameter hole in center of all 4 cake layers. 

4 . Spoon frosting into large bowl. Stir in enough food color until desired pink color. Place one 8-inch cake on serving plate; spread 1/3 cup frosting over top. Top with second 8-inch cake; spread with 1/3 cup frosting. Repeat with third layer; top with larger bowl cake layer, cut side up. Spread with a small amount of frosting. Top with rounded bowl cake layer, cut side down. Trim side of cake if necessary to make a tapered "skirt." 

5. Spread thin layer of frosting over side and top of layered cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting. 

6. Wrap hair and lower half of doll with plastic wrap. Insert doll into center of cake. 

7. Fit #24 star tip into decorating bag. Spoon 1/4 cup pink frosting into decorating bag; set aside. Starting at waist of doll, frost cake with downward strokes to make ruffled skirt. Use star tip to cover bodice of doll and add decoration to skirt if desired. Gently press star decors into frosting to decorate neckline and skirt. Unwrap hair if necessary. Store cake loosely covered.

Basic Eggless Vanilla Sponge Cake

Ingredients 

Cake Mix  - 1 pack (460g)

Milk - 1/2 cup 

Yogurt-3/4 cup 

Vegetable Oil-2/3 cup 

Vanilla Extract - 1 teaspoon

Preparation

1.Preheat oven to 350F/180C for metal pans and 325F for dark non-stick pans. Line an 8-inch cake pan and a muffin tin with parchment paper and paper liners. 

2.In a large bowl blend cake mix, yogurt, milk and oil at low speed until moistened. 

3.Beat at medium-high speed for 2 minutes. Scrape bottom and sides of bowl. Continue beating at medium-high speed for 2 minutes. Pour batter into the prepared pans. 

4.Bake according to the instructions give in the pack. Mine was done in 25 minutes. The cupcakes even sooner. Cake is done when toothpick inserted in centre comes out clean. 

5.Cool in pans on rack for 10 minutes. Remove from pans and cool completely before frosting.

Lemon Sevai /Lemon Idiyappam -South Indian Recipe

Ingredients
Idiyappam prepared from 1/2 cup of rice flour
( take out the strings and loosen it)

Juice of 1 lemon
Salt to taste 

Oil - 2 tsp
Mustard seeds - 1 tspn
Dried Red Chilli - 1 (broken into two)
Green Chilli - 1 (chopped)
Hing/asafoetida - a pinch
Bengal gram/channa dal - 1 tsp
Onion(small size) - 1/2  (chopped)
Cashew nuts or Roasted peanuts - 2 tblsp (optional)
Turmeric powder - 1/4 tspn
Curry leaves - a spring

Preparation

1.In a broad vessel, add lemon juice and salt. Keep it aside.

2.Heat oil in a pan, add mustard seeds, when they splutter, add hing, red chilli, bengal gram, cashew nuts, turmeric powder,curry leaves and green chilli.Saute for a few seconds till dal turns golden brown.
3.Add onion and saute it.

4.Add the seasoning to the lemon juice mix.

5.Add plain idiyappam to the above and mix well. Adjust salt and lemon juice according to your taste.

Green Peas Curry with coconut milk -Kerala Recipe

Ingredients
whole Green Peas -1 cup

Onions(chopped) - 1

Tomato(chopped)-1

A Few curry leaves

Mustard seeds- 1 tspn

Dried Red chillies- 2 nos(broken into two)

Ginger -2' inch piece (finely chopped)

Garlic -   4-5 cloves ( crushed)

Turmeric powder -½ tspn

Chilli powder - 1tspn

Coriander powder - 1tspn

Garam Masala powder - 1 tspn (optional) 

Coconut milk - 1 cup

A few Coriander leaves

Extra Virgin Olive Oil- 2 tblspn

Water as required

Salt to taste

Preparation

1.Soak the whole green peas over night.Cook the green peas in a pressure cooker with salt.keep it aside.

2.Heat oil in a pan.

3.Add mustard seeds and let it crackle.

4.Add the chopped ginger ,crushed garlic,dried red chillies ,curry leaves and stir it.

5.Add chopped onions. Sauté till the onions turn golden brown.Then add chopped tomatoes.

6.Add turmeric powder,chilli powder,coriander powder and garam masala powder (optional) and saute it.

7.Add the cooked green peas and coconut milk.And mix well.Add a little water if necessary .

8.Once it starts boiling, keep the lid closed and let cook for 15-20 minutes.

Garnish with coriander leaves.

Serve with Chappathi ,rotis or rice.

Idiyappam Paneer Biriyani - Kerala Recipe

Ingredients

Paneer - 50g

Idiyappam - 6 (big size) { take out the strings and loosen it}

Ghee - 5 tblspn

Onion  (big size)- 1 (chopped)

Green chilli - 4 (chopped)

Garlic minced - 2 tspn

Ginger minced -2tspn

Tomato (big size) - 1 (chopped)

Chilli powder - 1 tspn

Coriander powder - 2 tspn

Garam masala - 1 tspn (optional)

Salt to taste

Mint and Cilantro for garnishing

Lemon juice as required

Preparation

1.Heat 2 tblpn ghee in a pan and fry the idiyappam for 2-3 mins and keep aside.

2.Add the rest of the ghee in the same pan and saute the onion.

3.Add ginger,garlic and green chilli. Fry for a while.

4.Add tomato,chilli powder and coriander powder.Saute it.

5.Add paneer ,mint,coriander leaves and garam masala (optional). Mix well.

6.Add the idiyappam and combine well .Add lemon juice if you like it.

Serve hot with Coconut Chutney or Raita.