The Smoky Kitchen
Its all about food,food and food
  • Recipes
  • Useful tips
  • Contact

Honey cake with Honey butter cream Frosting

4/10/2017

0 Comments

 
Picture

  Honey cake with honey butter cream frosting is an outstanding yum cake with the perfect not so sweet frosting. The best aspect of this cake and the frosting is that no sugar is used. No sugar! .... its the perfect pleasure to indulge in. Honey is the only sweetener used in preparing the cake and the frosting. The cake tastes very similar to the honey cake we get in Kerala bakeries. It is super soft and moist. The cake is baked without adding any sugar and once the cake is cooled, prick holes and a prepared honey syrup is poured all over the cake. The honey syrup will absorbed into the cake and gives a wonderful sweetness.

​The frosting recipe is originally from here. The frosting is really fluffy and yum with the perfect amount of sweetness. I am not a big fan of store bought frosting and making perfect peaks in buttercream frosting is something that I have yet to master. But this honey butter frosting came out really perfect in the first try itself. All thanks to Jacqueline from deeprootsathome.com.


Picture
Picture
Picture
​Makes 8 inch square cake
​Cooking time : 2 hours

Ingredients

​ For the cake

Butter ( room temperature) - 1/2 cup
​All purpose Flour - 1 cup​
Baking powder - 1 teaspoon
​Egg - 2 no:
Vanilla essence - 1 teaspoon
Milk - 2 tablespoon

For the honey syrup

​Raw honey - 3/4 cup
Water - 1/2 cup
​Rose water - 1 teaspoon

For the frosting

Milk - 1 cup
​Arrowroot powder or flour - 1/4 cup
​Butter ( softened) - 1 cup
Honey - 1/2 cup
 Vanilla essence - 1 teaspoon
​Salt - 1/4 teaspoon

Method

​1.  Prepare a baking tin with parchment paper.
​
2. Sift together all purpose flour and baking powder.
​
3. Preheat the oven to 350 degree Fahrenheit.
​
4. Beat the butter till creamy and light.
​
5. Add egg one after the other and beat well.

6. Add vanilla essence and mix well.
​
7. Add milk and mix till a smooth batter.
​
8. Pour in prepared cake tin and bake at 335 degree Fahrenheit for 35 - 40 minutes or when a skewer comes out clean when inserted.
​
9. Allow the cake to completely cooled before unmolding.

​ For the honey syrup

​10. Boil water, honey and vanilla essence in a pan. Boil till a syrup consistency.

​11. Prick holes all over the cake and pour over the cake till all the syrup is absorbed by the cake.

12. Refrigerate the cake.

For the frosting

​1. Boil milk in a pan and add the arrowroot powder. Cook over medium heat until it thickens. Then take off the heat and cool. Once cooled beat until smooth.

​2.  In another bowl beat the butter for approximately 5 minutes.

​3. Then add honey and beat again for 5 minutes.

​4. Add the arrowroot powder/ milk mixture and beat well.

​5. Add vanilla essence and salt and mix well.

​6. Pour the frosting in a zip lock and refrigerate. The frosting holds and spreads well once its cooled.

​7. Finally spread on the cake and enjoy chilled.

​​The decoration on the cake is dessicated coconut mixed with blue food coloring​
0 Comments

Vegetable Seekh Kebabs

3/27/2017

0 Comments

 
Picture
Seekh kebabs is a non - vegetarians favorite dish but the same thing can be made with only mixed vegetables like carrots, beans, peas, potato mixed with gram flour and aromatic spices. These can be either griddled or baked. The perfect mix of vegetables makes this a healthy and colorful. And it tastes great with mint chutney.​
Picture
 (
​Serves - 3
Cooking time - 20 minutes

Ingredients

French bean - 15 - 20 ( chopped finely)
Carrot - 1/2 cup ( grated)
​Potato - 2 medium ( boiled and mashed)
​Cabbage - 1/4 cup (finely grated)
​Green peas  (blanched) - 1/4 cup
​Green chilies -3 no: ( chopped)
​Onion - 1/4 cup (finely chopped)
Mint leaves - 1/2 cup ( chopped)
Coriander leaves - 1/2 cup ( chopped)
Cumin seeds - 1/4 teaspoon
Gram flour ( besan ) - 2 tablespoon
Ginger - 1 teaspoon ( minced)
Garlic - 2 cloves ( minced)
​Cashewnut powder - 2 tablespoon
​Garam masala powder - 1/2 teaspoon
​Black pepper powder - 1/2 teaspoon
Red chili powder - 1 teaspoon
​Coriander  powder - 2 teaspoons
​Turmeric powder - 1/2 teaspoon
Bread crumbs - 4 tablespoon
​Lemon juice - 1 tablespoon
Salt - to taste
​Oil

Method

​1. Heat oil in a non stick pan and sauté cumin seeds until fragrant.

​2. Add Chopped onion, green chilies, ginger and garlic and sauté for a minute.

​3. Add gram flour and roast for 2 minutes till a nutty fragrance.

​4. Add carrot and sauté for one 2-3 minutes.

​5. Add beans, cabbage and green peas and sauté for 5 - 7 minutes or till all the vegetables are cooked.

​6. Once cooled transfer to a mixer with coriander leaves and mint leaves and grind to a coarse paste.

7. Transfer the ground vegetables to a bowl and add mashed potato, lemon juice, red chili powder , coriander powder, black pepper powder, turmeric powder and salt.

8. Add breadcrumbs and mix well. ( the purpose of adding bread crumbs is to absorb the moisture)

9. Divide this mixture into large equal portions and wrap them around in the shape of satay sticks tightly to get a seekh kebab.

10. Place the sticks on the greased baking tray and put the tray in preheated oven.

11. Cook the recipe for 10-12 minutes, turning twice to the other side every 4-5 minutes at 180 degree Celsius.

12. You can also roast the kebabs on hot tawa greased with oil.
​
​Serve Vegetarian Seekh Kebab hot with mint chutney, lime wedges and onion to make it a great party starter and appetizer.

0 Comments
<<Previous
    Very Good Recipes
    You can find my recipes on Very Good Recipes
    Tasty Query - recipes search engine
    Google+

    Author

    Hi...I am Farmina.  I try to keep my recipes simple, smart and seasonal and believe in cooking food fresh everyday without additives and preservatives. Thank you for visiting my space.

    Archives

    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014

    Categories

    All
    Andhra Cuisine
    Baby Food
    Baking
    Bread
    Breakfast Recipes
    Cakes
    Chaat Recipes
    Chicken Recipes
    Chinese
    Chutney And Spreads
    Desserts
    Dinner Specials
    Dips
    Diwali Sweets
    Eggplant Recipes
    Hyderabadi Cuisine
    Indian Sweets
    Juice And Smoothies
    Juice And Smoothies
    Kerala Cuisine
    Kid Pleaser
    Lunch Specials
    Malabar Specials
    Mutton Recipes
    Mysore Cuisine
    Non Veg
    Pakistani Cuisine
    Paneer Recipes
    Potato Recipes
    Punjabi Cuisine
    Quick Meals
    Ramadhan Favourites
    Rice Dish
    Salad
    Sea Food Special
    Snacks
    Srilankan Cuisie
    Summer Special
    Tamil Cuisine
    Tea Time Favorites
    Veg
    World Cuisine

    RSS Feed


    Indian Cooking Blogs
Powered by Create your own unique website with customizable templates.