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sponge cake recipe.This light and airy recipe for sponge cake serves as the basis for many types of layered cake desserts like angel food cake.Enjoy our sponge cake recipe.

Prep:

10m

Cook:

1h:40m

Total:

1h:50m

Serves:

6 to 8

Temp:

180° c  -  360° f

Sponge Cake Ingredients:-

• 8 eggs, separated to whites and yolks
• 190 g sugar
• 95 g flour
• 55 g corn starch
• 45 g butter, melted
• 1 tsp vanilla extract

• 1 mixer with whisk attachment
• 1 rubber spatula
• 1 spring-formed pan, 26cm diameter, lined with parchment
• 1 bowl
• 1 sieve
• 1 wooden skewer

• How to make Sponge Cake Video:-

Method for Sponge Cake:-

Step 1: You will need

See top right.

Step 2: Preheat the oven

The first thing that you need to do in preparing your sponge cake is to set your oven to 180°C, 350°F or gas mark 4.

Step 3: Mix the egg yolks

Place the egg yolks into the mixer and mix them on a high speed until creamy. After a minute, add about 2 tbsp of sugar. Continue to mix for a few minutes more until the mixture becomes thicker.

You can now add the vanilla extract. Keep mixing until the mixture becomes double that of its original volume. Now turn off the machine and transfer the egg yolks to a separate bowl.

Wash your mixing bowl and the attachment well in preparation for whipping the egg whites.

Step 4: TIP!

Make sure that the mixer attachment and bowl are washed extremely clean at this point. If not, any fat that remains on these utensils will affect the whipping of the egg whites. Make sure your things are spotless!

Step 5: Whip the egg whites

Place whites into the clean mixer bowl. Beat them on high and let them whip until they become white and frothy. Now slowly add the sugar a bit at a time. The whipped egg whites mixture is ready when it clings to the beater attachment but does not drip. Once the mixture is nice and stiff, turn off the mixer.

Step 6: Combine yolks and whites

Now you can introduce the egg yolks to the egg whites mixture. Add the whipped egg yolks into the egg whites and fold them in with the rubber spatula. Make sure not to over-mix.

Step 7: Complete the batter

Next, we need to introduce the flour and corn starch to the eggs. Start by combining the flour and the corn starch in the sieve and using your hands, slowly sift it into the mixture. Sifting the flour will increase the amount of air in the cake, helping to make it even lighter.

Fold it all together remembering again not to over-mix and then add the melted butter to the batter, combining it in briefly.

Step 8: Bake

Using your rubber spatula, you can now transfer the batter into the lined spring-form pan. Spread the batter evenly with the rubber spatula and give the pan a few good shakes to remove any air pockets that might remain.

Now put the cake into the oven and allow it to bake.

Step 9: Remove the cake

After around 30 minutes, test the cake to see it is ready. Insert a wooden skewer into the centre of the cake. The cake is ready when the skewer comes out free of batter. Now set it aside to cool before removing it from the pan.

Once the cake is totally cooled, take a sharp knife and run it around the outside of the cake. Now remove the spring-form pan and there you have it, your sponge cake.

Step 10: Serving Suggestions

Although sponge cake can be eaten as it is, it can be used as the base for many different layered cakes. We hope you enjoy your sponge cake - made the VideoJug way.

Thanks for watching video

How to Baking the cake

For optimum height and texture, cake ingredients should be at room temperature prior to mixing.
 Eggs and butter from the refrigerator usually need about one hour to reach room temperature.

Using an oven thermometer to check your oven temperature.

steps:

step 1: grease the pan

Prepare the pan by generously greasing the inside using a pastry brush or paper towel and solid vegetable

 shortening. For best results, do not use butter, margarine or liquid vegetable shortening. Spread the shortening 

so that all indentations are covered.

step 2: flour the pan

Sprinkle about 2 Tablespoons of flour inside the pan and shake so that the flour covers all greased surfaces. Turn

 pan upside down and tap lightly to remove excess flour. If any uncovered spots remain, touch up with shortening 

and flour, or use Bake Easy™ Non-Stick Spray or Cake Release to coat the pan instead of grease and flour.

step 3: pour batter & bake

Pour batter into pan and place in pre-heated oven.

step 4: cool cake

After cake has baked the specified time, remove it from the oven and let it cool in the pan on a wire rack for 

10 minutes.

step 5: unmold cake

Run a thin knife between the cake and side of the pan. Unmold from pan by placing on wire rack against cake

 and turning both cooling rack and pan over. Lift pan off carefully.

step 6: ice cake

Cool at least one hour and brush off loose crumbs prior to icing.

Thanks for watching the site.

indian master chef sanjeev kapoor assorted vegetable pulao pulav rice bowl gravy recipes in 30 minutes or less time to make main ingredient asian breakfast lunch sanacks pasta

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This is the very easy to make for every one i takes preparation time for  10 minutes and it takes cook time 10 minutes and it is pure vegitarian we are all  using the vegetables in the rice.

                           

Servings:4

 cooking time:10-15 minutes

 Preparation Time: 10-15 minutes
 Category: Veg

Ingredients

•	Rice,soaked and boiled	1 cup
•	French beans,finely chopped	5-6
•	Carrots,finely chopped	2 medium
•	Button mushrooms,diced	6-7
•	Babycorns,finely chopped	5-6
•	Brinjal,cut into cubes and deep fried.	1 long
•	Garlic,chopped	1 tablespoon
•	Oil	2 tablespoons
•	Soy sauce	1 teaspoon
•	Salt	to taste
•	Five spice powder	1 tablespoon
•	Spring onion greens,finely chopped	1 stalk

Method

We have to take the non-stick pan and poured the oil. Heat oil in a  non-stick pan. Add the garlic and sauté for two minutes.Add the beans and carrots, mix well and saute for three to four minutes. Add the mushrooms and baby corns, mix well and cook till dry.

Add the brinjals and cook till all the vegetables are done. Add the boiled rice, five-spice powder, soy sauce and salt and mix well. Serve hot garnished with spring onion greens. 

how to make indian sizzling pepper ginger lemon chicken gravy dry fry curry preparation video by sanjeev kapoor and vahrehva in english and hindi

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Pepper chicken is one of the easiest chicken recipes I've learnt recently.I've slowly started to cook non vegetarian dishes especially chicken.I got a chicken recipe handbood from a broiler shop long back even before blogging and now I am dishes from it one by one.This pepper chicken is one recipe i tried from there.....should say this is a kepper.

Pepper chicken Ingridents:-

• Chicken - 400 gms
• Onion - 1 finely chopped
• Tomato - 1 finaly chopped
• Ginger garlic paste - 1 tsp
• Turmeric powder - a generous pinch
• Red Chilli powder - 1/2 tsp
• Coriander powder - 1 tsp
• Coriander leaves - 1 tsp chopped finely

To Temper pepper chicken:

• Jeera
• Cinnamon - 1/4 inch piece
• Cloves - 2
• Cardamom - 1
• Curry leaves - 10
• Green Chillies - 1 chopped

To grind pepper chicken:-

• Pepper - 1.5 tsp
• Fennel seeds - 1/2 tsp

Method for pepper chicken:-

1.Dry roast the ingredients under the list 'to roast and grind' till slightly browned and grind it to a coarse powder(I used my hand motar pestle to do that). Keep aside. In a pressure cooker heat oil - add onion and ginger garlic paste and saute till slightly browned.2.Then add tomato and fry till its mushy and raw smell leaves. Add the turmeric,red chilli, coriander and half of the coarse pepper powder along with chicken pieces and fry well till raw smell leaves. Saute till chicken is well blended with the spices.3.Then add water till immersing level say 1 cup along with salt and pressure cook for 4 to 5 whistles.Meanwhile heat oil in a kadai and add the items under 'to temper' then add pressure cooked chicken.

4.Add the remaining pepper fennel powder and saute till it becomes semi dry.Taste and adjust salt.Add chopped coriander leaves and switch it off.

My Notes:-

1) This is a dry curry and suits well with rice or even rotis.

2) Adding freshly ground pepper powder gives a nice flavour but check the spice level before adding it.

how to make chicken 65 recipe dry crispy masala curry video in Indian and Andhra style by vahrehvah and sanjeev kapoor in english

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                                                             Chicken 65 recipe at last!

   Isn't that the reaction of many of you dear readers? I know that you have patinently waited for the recipe of chicken 65.There have been numerous request for chicken 65 recipe and somehow i never got down toblogging it. This is one of the most popular Indian Chicken starter recipe and being able to re-create restaurant style chicken 65 at home,successfully,gives one a high.A facorite appetizer in our home along with chicken Manchurian.

There are numerous theories doing the rounds on the internet on the origins of Chicken 65.Whatever the real story,must thank the creator of this delicious Chicken starter recipe.

I am going on a short summer holiday in a while(an hour to be precise) and will see you all after the first week of june.Hope you are having a good summer break.

Chicken 65 Ingredients:-

• Boneless chicken - 250 gms/1/4 kg (cut into small bite sized pieces)
• Oil for deep frying
• Yogurt - a little less than 1/2 cup (perugu/curd)
• Salt to taste
• Turmeric powder - 1/4 tsp
• Red chili powder - 1/2 tsp
• Coriander powder - 1/4 tsp
• For Marinade:
• Turmeric powder - large pinch
• Red Chili powder - 1 tsp
• Black pepper powder - 1/4 tsp
• Ginger garlic paste - 1 tsp
• Lemon juice - 1/2 tbsp
• Salt to taste
• To coat chicken that has been marinated:
• Egg - 1
• Cornflour - 1 1/2 tbsp
• Rice flour - 1/2 tbsp
• For Tempering/poppu/tadka:
• Cooking oil - 1/2 tbsp
• Curry leaves - 1 sprg
• Garlic - 2 cloves, minced (optional)
• Ginger - 1/2", minced
• Green chilies - 4-5, slit length wise

Method for Chicken 65:-

1. Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.
2. In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.
3. After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required.
4. Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.
5. Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces.
6. Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilies. Saute for a few secs. Add the deep fried chicken and toss well and cook for 2 mts.
7. Add the yogurt mixture and cook on low to medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.
8. Remove onto a serving plate. Garnish with coriander leaves.

indian potato recipe for rice and roti

Indian Food, Indian Recipes, Indian Recipe blog, Vegetarian Recipes, Curry, Gravy, home recipes, Home Cooks Recipes, South Indian Snacks, Easy Recipes, South Indian Recipes, Indian Sweets, Sweets, Microwave Indian Recipes, Tamil Recipes, Lavi Recipes'

Spicy potato curry,I prepare this dish,whenever iam in short of vegetables and in need of curry with lots of kaaram.If you have tasted the chettinaad dishes...their main spice ingredient would be the pepper...but it will be a hidden spice,dominated spice would be of red chilli's.In same way,I have added pepper powder here. I learn this dish while i am living with my friends in room.Those are the very cherrish moments in my life.

Here is the recipe.................

Potato curry Ingredients: 

Potatoes-2 (peel the skin)
Red onion-1 (medium size) - chopped very finely
Tomatoes-2 - chopped very finely
Tamarind - a small lemon size

Dry Red chilli's-3
Curry leaves-8
Garlic-3

Mustard-1/2 spoon
Fenugreek-5 seeds
Asafoetida powder-1/4 spoon

Butter-2 spoons
Oil - 4tbsp's

Potato Curry List of Powder's:

• Turmeric Powder-a pinch
• Chilly Powder-1 tbsp
• Corriander Powder-2 tbsp's
• Cumin Powder-1/2 tsp
• Curry Leaves Powder- 2 tsp's (Optional)
• Pepper Powder-1/2 tsp

Method for Potato Curry:

In a Thick Bottomed Kadaai / Pan, heat 4tbsp's of oil.

Add mustard. when it crack's add fenugreek seeds, curry leaves, garlic, red chilli's & asafoetida powder. fry them for few seconds till the garlic gets sauteed.

Now add Finely Chopped onions, saute them till they turn translucent. and add finely chopped tomatoes. saute the tomatoes along with onions, till they mix up along. You got to saute for atleast 3-4 minutes, till they mix up.

Now add Salt to taste and all the powder's mentioned in the order. fry them well for 2 minute's, till the oil comes out on the sides.

Now add cubically cut potatoe's and mix them well with the masala's.
Add 1/2  cup of Tamarind water and close the kadaai with its lid. slower the flame. let the potatoe's get half-cooked.

After10 minutes..open the lid, add the butter and close the lid.

After 5 minutes..the potatoes would have cooked. you can check that, by inserting a knife into the potato. if the potatoes are not cooked, cook for another 5-10 minutes and remove from flame.. Now the spicy potato curry is ready.

Now it is ready to serve have a delicious food......

How To Make Golgappa pani puri recipe in english and hindi by sanjeev kapoor 30 Minutes Recipes Bachelor Recipes

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Pani Puri Ingredients:-

•	Pudina ka pani
•	Fresh coriander leaves	2 cups
•	Mint leaves	1 cup
•	Ginger,roughly chopped	1 inch peice
•	Green chillies,roughly chopped	5-6
•	Paani puri masala	4 teaspoon
•	Black salt (kala namak)	1 teaspoon
•	Cumin powder	1/4 teaspoon
•	Salt	to taste
•	Lemons	2
•	Imli-hing ka pani
•	Tamarind pulp	1 cup
•	Asafoetida	1/2 teaspoon
•	Red chilli powder	2 teaspoons
•	Roasted cumin powder	1 teaspoon
•	Black salt (kala namak)	to taste
•	Salt	to taste
•	Chaat masala	1 teaspoon
•	Lemon	1
•	Orange juice ka pani
•	Orange juice	3 1/2 cups
•	Salt	to taste
•	Roasted cumin powder	1/2 teaspoon
•	Paani puri masala	2 teaspoons
•	Lemon	1
•	Amchur powder	1/2 teaspoon

Method for preparing pani puri:-
     
 Pour into a bowl. Add panipuri masala, black salt,roasted cumin powder and salt and mix well. Add juice of 1 lemon and mix. Divide into 2 portions.To one portion and juice of 1 lemon,3 cups water and ice cubes and mix.Chill in the refrigerator.For imli-hingkapani, pour tamarind water into a bowl. Add asofoetida, red chili powder, rosted cumin powder.Black salt, salt,chat masala, dried mango powder and mix well.Add sufficient water to adjust consistency.Add ice and mix.Squeeze juice of 1 lemon and mix.Keep it in the refrigerator to chill.For orange juice ka pani,take the reserved half of the green chutney water in a bowl.Add orange juice and mix. 

 After 5 minutes we can serve to our guest i will take very less time for the preparation 15-20 minutes and for the cooking it will take 20-25 minutes.Then here it ready our Favorite pani puri and it is pure vegetarian item.