Upma Kozhukattai / Pidi Kozhukattai / Steamed rice Balls and Onion Tomato Chutney
by Shanavi on

 Full fledged meal... yes, sounds great and that's what I always prepare regularly but once in a while it's not wrong to have a simple yet satisfying snack for lunch. One such kinda meal was today's lunch that allowed me not to stress too much given my condition. Check out the recipe below for the basic version, u may also get creative by adding pre cooked peas / corn/ any veggies of your choice. Also u may add pepper powder instead of green chillies to make it mildly spicy.

With Christmas is just around the corner I plan to bake something for my kiddo, what about you guys, what are you all preparing for Christmas this year? 









Ingredients:

1 cup, Broken raw rice 
2 cups, Water

1 Green chillies finely sliced
1 tsp. Ginger finely chopped

2 tbsp. Coriander leaves chopped
1/2 cup, fresh shredded coconut 
Salt to taste

To season:

1/2 tsp. Oil
1/4 tsp. Mustard seeds,
1/8 tsp. Hing
1 tsp. Channa dal
1 tsp. Urad dal
1 sprig Curry leaves
 







Method:


  • Soak the broken raw rice for 10 minutes. Meanwhile finely chop the green chillies, coriander leaves, ginger. Set aside.
  • Heat a wok with 1/2 tsp. of oil and do the seasoning with the mustard seeds. Add the urad dal, channa dal once the mustard seeds stop sputters.
  • Fry them for few seconds and add in the chopped ginger, hing, green chillies and the curry leaves. Scald well for few seconds. Next add in the water and the required salt. Raise the flame a little and let the water comes to a rolling boil.
  • Add the soaked broken rice at this stage and mix well with the water. Cover and cook the mixture until the water is almost absorbed. 
  • Now add the shredded coconut, coriander leaves and combine well. Switch off the flame. Cover and remove the wok from the heat and let it rest for 5 minutes.
  • Grease your palms with little bit of oil and start forming the kozhukattai in slightly oblong shape. Place them in a greased Idli steamer plate and cook for 10 minutes. 
  • Serve with Onion Tomato Chutney(recipe as follows)







Onion Tomato Chutney: Raw version

Ingredients:

1 Onion
1 Tomato
1 Dry red chillies
1 Garlic, small sized
Small pebble sized tamarind
Salt to taste

To temper: (I skipped the tempering part)

1/2 tsp. Oil
1/4 tsp. Mustard seeds
Curry leaves
Urad dal









Method:

  • Chop the onion, tomato to bite sized chunks. Peel the garlic. Add everything together in a mixie jar and grind it coarsely. Transfer them to a small bowl.
  • Heat a small pan with oil and do the seasoning with mustard seeds, followed by urad dal, fry until it turns golden.Finally add in the curry leaves. Add the ground chutney to this and cook for 3 minutes on medium low flame. Later remove them and store in a bowl. U may skip this seasoning and frying the chutney part and can have it raw. 






 








Happy Cooking,
Shanavi


Rumali Roti(V2)
by Shanavi on

 Hi guys, Today's post is going to be rumali roti, if you are a regular reader then you should know by now that I've already made one version of it long back. The version one contains mostly whole wheat flour , no ghee and it's slightly a simpler version compared to the one listed here. Here am going to make use of rice flour paste to sandwich two roti's which reduces the cooking time by half compared to the version one. Also I've added ghee and equal amount of wheat flour and APF. Take your time to go through the list and don't be worried about the process. It is plain simple once you are done with the preparations, let's dig in then...






Ingredients:

1 cup, Atta flour / Whole wheat flour 
1 cup, APF(all purpose flour) / Maida
2 Tbsp. Ghee
1/2 Tsp. Salt or to taste
3/4 cup water, Luke warm or as required
Flour for dusting

For paste:
1 Tbsp. Ghee
2 Tsp. Rice flour

Other Ingredients:
Salt
Water

Instructions:

To make paste:
  • Melt the ghee and mix with the rice flour well to form a paste. Set aside.
Method:

  • In a large mixing bowl add both the flour, salt and ghee. Mix the ghee well with the flour so that it resembles a slightly crumbly texture. Pour in the warm water and slowly mix with the flour, make sure to add the water little by little to form a smooth dough. The dough is supposed to be little soft than the chappathi dough. Cover the dough with little bit of oil and close it. Rest the dough for 30 minutes.






  •  Divide the dough into equal sized balls and cover them again. Take 2 out of it, set aside. Spread the working area with little bit of flour and roll the dough to palm sized, apply the already made(ghee+rice flour) paste on both of the rolled out dough and spread them on both. Now place the dough one on top of the other, just like a sandwich with the paste in the middle. Seal the dough on all sides.






  • Now roll out the dough into thin roti as far as it can stretch without tearing it off. Meanwhile, heat a heavy bottomed pan, inverted, just like as shown in the pic. Mix the salt with the water and keep it ready while the pan is getting hot. Sprinkle the salt water when the pan is smoking hot, now carefully take the rolled out roomali roti and place on top of the hot pan. It will take hardly seconds to cook as it is piping hot, now flip the roti to the other side and cook again for few seconds. Fold the roti to cook, if needed, in case any of the area is not cooked. 







  •  Carefully transfer the roti to the working place, leave for 30 seconds. Now try to separate the roti's which was sandwiched earlier, don't worry it will peel off easily with no trouble. Carefully fold them and place them in a container. Cover it. Repeat the same process for the rest of the dough.








Print recipe:


This is title
How To Make Rumali Roti(V2)

Prep Time : 10 mins | Cooking Time : < 30 mins | Serves : - | Cuisine : Indian

Author : Shanavi| Copyright : www.kitchensecretsandsnippets.com


This is title

PRINT THIS RECIPE

Ingredients:


1 cup, Atta flour / Whole wheat flour 
1 cup, APF(all purpose flour) / Maida
2 Tbsp. Ghee
1/2 Tsp. Salt or to taste
3/4 cup water, Luke warm or as required
Flour for dusting

For paste:
1 Tbsp. Ghee
2 Tsp. Rice flour

Other Ingredients:
Salt
Water

Instructions:

To make paste:
  • Melt the ghee and mix with the rice flour well to form a paste. Set aside.
Method:

  • In a large mixing bowl add both the flour, salt and ghee. Mix the ghee well with the flour so that it resembles a slightly crumbly texture. Pour in the warm water and slowly mix with the flour, make sure to add the water little by little to form a smooth dough. The dough is supposed to be little soft than the chappathi dough. Cover the dough with little bit of oil and close it. Rest the dough for 30 minutes.

  •  Divide the dough into equal sized balls and cover them again. Take 2 out of it, set aside. Spread the working area with little bit of flour and roll the dough to palm sized, apply the already made(ghee+rice flour) paste on both of the rolled out dough and spread them on both. Now place the dough one on top of the other, just like a sandwich with the paste in the middle. Seal the dough on all sides.


  • Now roll out the dough into thin roti as far as it can stretch without tearing it off. Meanwhile, heat a heavy bottomed pan, inverted, just like as shown in the pic. Mix the salt with the water and keep it ready while the pan is getting hot. Sprinkle the salt water when the pan is smoking hot, now carefully take the rolled out roomali roti and place on top of the hot pan. It will take hardly seconds to cook as it is piping hot, now flip the roti to the other side and cook again for few seconds. Fold the roti to cook, if needed, in case any of the area is not cooked. 

  •  Carefully transfer the roti to the working place, leave for 30 seconds. Now try to separate the roti's which was sandwiched earlier, don't worry it will peel off easily with no trouble. Carefully fold them and place them in a container. Cover it. Repeat the same process for the rest of the dough.


Happy Cooking,
Shanavi


Aval Pori Urundai / Karthigai Pori Urundai
by Shanavi on


Hello my wonderful readers, hope you all are doing fine. Let me wish you all a very happy Karthigai Deepam hoping all our wishes would come true. Well, am thinking of baby steps to return to blogging as I'm still not sure where to start, also life is busy these days, my kiddo has started schooling hence it's kinda hectic to begin with. Still I feel so wronged for not blogging consistently esp when I've received so much of love and support for Kitchen Secrets and I cannot thank you enough for all the support you've continuously showed for this space, a big thank you from the bottom of my heart, I'll definitely try to keep updating with yummy recipes. Now coming off to the recipe, 









Ingredients:

4 cups, Aval pori
1/2 cup, Jaggery, powdered
1/8 tsp. Cardamom powder
4 tbsp.  Coconut bits
2 tbsp. White sesame seeds
A pinch of Dry ginger powder
1/4 cup Water, just enough to cover the jaggery
Ghee/ Oil for greasing



Instructions:

  • Dry roast the coconut bits until it is dry and golden brown. Set aside. In the same pan dry roast the seeds until it stops cracking. Set aside in a separate bowl.




  • Add jaggery + water in a wide deep bottomed pan and dissolve it completely over medium flame. Drain the syrup through a sieve to remove the impurities. Pour the syrup back to the pan and heat until it reaches soft ball consistency, which means, you should be able to make a soft ball without sticking when the syrup is dropped in the water. It will be glossy and soft just like in the pic.











  •   Remove the pan from the heat and add the roasted coconut bits, sesame seeds, dry ginger powder and cardamom powder. Mix well. 

  • Now add 2 cups of Aval pori and mix well. Do not dump all the pori at once. Always add little by little. Once thoroughly mixed, add another cup of pori and mix again. Now, take a look at the bottom of the pan to see if there is any syrup is still left if so, add another half cup or full cup depends on how much syrup is left and mix it thoroughly. Leave for a minute as it is. 


 
  •  Grease your hands with ghee or oil and take a big scoop of pori to form a ball. Make sure to apply more pressure by pressing them firmly while making them else it will fall apart soon.
  •  Line the pori urundai in a airtight container and seal it properly. It will stay good for one week at room temperature.










Notes:

  • Getting the correct consistency of the syrup is the crucial part, so pay attention all the time. Always keep checking for the consistency, the syrup would look little thick and concentrated when it reaches the soft ball consistency, immediately verify by pouring a little of the syrup in the water and check. Always keep the flame in medium.

  •  Make sure the pori is crisp and fresh, if not u may slightly roast them in low flame for 10 minutes. 

  • Always use a wide mouthed pan as it is easier to mix that way.

  • U may add more coconut bits if you wish as it will be very tasty after mixing it with the syrup.









Print Recipe:


This is title
How To Make Aval Pori

Prep Time : 5-10 mins | Cooking Time : < 20 mins | Serves : - | Cuisine : Indian

Author : Shanavi| Copyright : www.kitchensecretsandsnippets.com


This is title

PRINT THIS RECIPE

Ingredients:


4 cups, Aval pori
1/2 cup, Jaggery, powdered
1/8 tsp. Cardamom powder
4 tbsp.  Coconut bits
2 tbsp. White sesame seeds
A pinch of Dry ginger powder
1/4 cup Water, just enough to cover the jaggery
Ghee/ Oil for greasing

Instructions:

  • Dry roast the coconut bits until it is dry and golden brown. Set aside. In the same pan dry roast the seeds until it stops cracking. Set aside in a separate bowl. 


  •  Add jaggery + water in a wide deep bottomed pan and dissolve it completely over medium flame. Drain the syrup through a sieve to remove the impurities. Pour the syrup back to the pan and heat until it reaches soft ball consistency, which means, you should be able to make a soft ball without sticking when the syrup is dropped in the water. It will be glossy and soft just like in the pic.
  •   Remove the pan from the heat and add the roasted coconut bits, sesame seeds, dry ginger powder and cardamom powder. Mix well. 
  • Now add 2 cups of Aval pori and mix well. Do not dump all the pori at once. Always add little by little. Once thoroughly mixed, add another cup of pori and mix again. Now, take a look at the bottom of the pan to see if there is any syrup is still left if so, add another half cup or full cup depends on how much syrup is left and mix it thoroughly. Leave for a minute as it is. 

  • Grease your hands with ghee or oil and take a big scoop of pori to form a ball. Make sure to apply more pressure by pressing them firmly while making them else it will fall apart soon.

  •  Line the pori urundai in a airtight container and seal it properly. It will stay good for one week at room temperature.

Notes:

  • Getting the correct consistency of the syrup is the crucial part, so pay attention all the time. Always keep checking for the consistency, the syrup would look little thick and concentrated when it reaches the soft ball consistency, immediately verify by pouring a little of the syrup in the water and check. Always keep the flame in medium.

  •  Make sure the pori is crisp and fresh, if not u may slightly roast them in low flame for 10 minutes. 

  • Always use a wide mouthed pan as it is easier to mix that way.

  • U may add more coconut bits if you wish as it will be very tasty after mixing it with the syrup.


 Happy Cooking,
Shanavi 

Gongura Pachadi / Pulicha Keerai Chutney / Gongura Chutney
by Shanavi on





Life is going very hectic these days as we are moving back this month end back to our home land for good. Also we don't know have much time on hand as the days are getting closer and closer, yesterday we've shipped some of our items back home and sorting out with the remaining things. So am all busy for the next few months from now on, but before taking a break, I would like to share few of the recipes here. 







It's nothing fancy, just the regular day today recipes, today's recipe is going to be gongura pachadi. Lunch is good when you have just plain rice and gongura pachadi with drizzles of sesame oil...Yumm, It makes a wholesome lunch for me and I simply have this pachadi with or without anything. This is how yummy it is ...

Ingredients:

1 big punch Gongura leaves/Pulicha Keerai, plucked and washed
7-9 long dry red chillies
1 tbsp. Coriander seeds
1 tbsp. Urad dal
1 tbsp. Channa dal
1/2 tsp. Fenugreek seeds
5 Garlic cloves
Oil to roast
Salt to taste

For seasoning:

2 tbsp. oil
1/2 tsp. Mustard seeds
1/2 tsp. Cumin seeds
4 garlic cloves
a sprig of curry leaves
2 dry chillies, broken









Instructions:

  • Heat oil in a wide pan until slightly hot and saute the leaves till it gets wilt. Saute them and transfer to a plate. In the same pan heat some more oil and fry the dry red chillies, coriander seeds, urad dal, channa dal, garlic cloves and finally the fenugreek seeds. Let them cool for a minute.





  • Add all the roasted ingredients and salt to the mixer jar and grind it coarsely. Now drop in the sauteed gongura and grind everything together to a coarse paste. 
  • Heat some oil again and do the seasoning when it's hot. Add the mustard seeds and fry until it stops popping. Then add the cumin seeds, curry leaves, garlic cloves one by one and fry them soft. Switch off the stove.




  • Add the ground paste to the seasoned ingredients and mix them evenly. Transfer the pachadi to an air-tight container and use within the day. Store in the refrigerator for longer shelf life.







Print recipe:



This is title
How To Make Gongura Pachadi

Prep Time : 2 mins | Cooking Time : < 10 mins | Serves : - | Cuisine : Indian

Author : Shanavi| Copyright : www.kitchensecretsandsnippets.com



This is title
PRINT THIS RECIPE

Ingredients:

1 big punch Gongura leaves/Pulicha Keerai, plucked and washed
7-9 long dry red chillies
1 tbsp. Coriander seeds
1 tbsp. Urad dal
1 tbsp. Channa dal
1/2 tsp. Fenugreek seeds
5 Garlic cloves
Oil to roast
Salt to taste

For seasoning:

2 tbsp. oil
1/2 tsp. Mustard seeds
1/2 tsp. Cumin seeds
4 garlic cloves
a sprig of curry leaves
2 dry chillies, broken

Instructions:

  • Heat oil in a wide pan until slightly hot and saute the leaves till it gets wilt. Saute them and transfer to a plate. In the same pan heat some more oil and fry the dry red chillies, coriander seeds, urad dal, channa dal, garlic cloves and finally the fenugreek seeds. Let them cool for a minute.
  • Add all the roasted ingredients and salt to the mixer jar and grind it coarsely. Now drop in the sauteed gongura and grind everything together to a coarse paste. 
  • Heat some oil again and do the seasoning when it's hot. Add the mustard seeds and fry until it stops popping. Then add the cumin seeds, curry leaves, garlic cloves one by one and fry them soft. Switch off the stove.
  • Add the ground paste to the seasoned ingredients and mix them evenly. Transfer the pachadi to an air-tight container and use within the day. Store in the refrigerator for longer shelf life.



Cheers,
Shanavi

Lauki Kofta curry / Bottle gourd Kofta Curry
by Shanavi on

Here's me again after a long pause, probably I should call it as a long break, trying to blog again with  simple recipes as usual to make your dinner easy also tasty. I think many might have known this recipe as Lauki ki Kofta, you know, some may follow a different recipe for making gravy from what I've described here. Seriously, the time taken to finish this dish was under 20 minutes so I hope you guys will give a try and let me know the feedback as you always do. Thanks for visiting and supporting me all the while..





Ingredients:
For the kofta:

Half of medium sized Bottle gourd /Lauki (1/2 no.)
2 tbsp. Besan Flour 
1 finely chopped green chilly
1 1/2 tsp. finely grated ginger
1/2 tsp. cumin seeds
1/8 tsp. Hing
1/2 tsp. Red chilly powder
Salt to taste
Oil to deep fry

For the gravy:

2 tbsp. Oil
1/2 tsp. Cumin seeds
1 tsp. Besan flour
3 medium sized tomatoes
2 nos. green chillies
1/2" ginger piece
1/2 tsp. Red chilly powder
1/4 tsp.Turmeric powder
1/2 tsp. Coriander powder
1/8 tsp Hing
1 tsp. Chaat masala powder
1/2 tsp. freshly ground garam masala powder
Salt to taste
1/2 tsp. Sugar
Water as needed
2 tbsp. oil
Coriander leaves to garnish









Instructions:

For the kofta:

  • Wash and peel the skin of the bottle gourd and grate them.Collect them in a bowl. Add the besan flour, chopped green chilly, grated ginger, hing, cumin seeds, salt to the grated bottle gourd and mix them well  and good. Make them into small balls.




  • Heat the oil to medium hot. Drop he prepared lauki balls one by one, make sure not to overcrowd them and fry on a medium flame until it is golden. Now flip them to the other side n cook thoroughly to golden again. Drain and reserve them on a tissue paper.

For the gravy:

  • Blend 3 medium sized tomatoes with green chillies and ginger and make a fine puree. Heat 2 tbsp. of oil in a wide pan and season it with cumin seeds followed by hing. Now add a tsp. of besan flour to this and fry them until they slightly golden keeping the flame in medium low.





  • Next add in the prepared puree along with a cup of water and cook for 5 minutes. 




  • Now add the red chilly powder, turmeric powder, coriander powder, garam masala powder , salt and the chaat masala powder. Mix it well. Cover the pan and cook until the gravy thickens.Finally add the sugar and mix well. Garnish with coriander leaves.




  • Take a serving plate and place the koftas in it. Pour the gravy over the kofta , serve hot with Naan/Roti/Kulcha.

 Notes:

  • Basically, what we do is strain the water content out of the vegetable when making koftas to get a perfect shape. By doing this, we might loose some of the vitamins which the vegetables contain. Hence avoided squeezing out the water and just went ahead with the process. Though it was little runny, not perfectly shaped kofta , it was very tasty, moist and got soaked with the gravy in no time.


  • Also I suggest not to add more besan flour thereby it will be moist and not so dense after frying. 


  • Adding sugar towards the end evens out the sourness, so add a little.






Printable Recipe:


This is title
How To Make Lauki Kofta

Prep Time : 5 mins | Cooking Time : 15-20 mins | Serves : 2 | Cuisine : Indian

Author : Shanavi| Copyright : www.kitchensecretsandsnippets.com


This is title

PRINT THIS RECIPE

Ingredients:
For the kofta:

Half of medium sized Bottle gourd /Lauki (1/2 no.)
2 tbsp. Besan Flour 
1 finely chopped green chilly
1 1/2 tsp. finely grated ginger
1/2 tsp. cumin seeds
1/8 tsp. Hing
1/2 tsp. Red chilly powder
Salt to taste
Oil to deep fry

For the gravy:

2 tbsp. Oil
1/2 tsp. Cumin seeds
1 tsp. Besan flour
3 medium sized tomatoes
2 nos. green chillies
1/2" ginger piece
1/2 tsp. Red chilly powder
1/4 tsp.Turmeric powder
1/2 tsp. Coriander powder
1/8 tsp Hing
1 tsp. Chaat masala powder
1/2 tsp. freshly ground garam masala powder
Salt to taste
1/2 tsp. Sugar
Water as needed
2 tbsp. oil
Coriander leaves to garnish



Instructions:

For the kofta:

  • Wash and peel the skin of the bottle gourd and grate them.Collect them in a bowl. Add the besan flour, chopped green chilly, grated ginger, hing, cumin seeds, salt to the grated bottle gourd and mix them well  and good. Make them into small balls.
  • Heat the oil to medium hot. Drop he prepared lauki balls one by one, make sure not to overcrowd them and fry on a medium flame until it is golden. Now flip them to the other side n cook thoroughly to golden again. Drain and reserve them on a tissue paper.
For the gravy:
  • Blend 3 medium sized tomatoes with green chillies and ginger and make a fine puree. Heat 2 tbsp. of oil in a wide pan and season it with cumin seeds followed by hing. Now add a tsp. of besan flour to this and fry them until they slightly golden keeping the flame in medium low.
  • Next add in the prepared puree along with a cup of water and cook for 5 minutes. 
  • Now add the red chilly powder, turmeric powder, coriander powder, garam masala powder , salt and the chaat masala powder. Mix it well. Cover the pan and cook until the gravy thickens.Finally add the sugar and mix well. Garnish with coriander leaves.
  • Take a serving plate and place the koftas in it. Pour the gravy over the kofta , serve hot with Naan/Roti/Kulcha.

 Notes:
  • Basically, what we do is strain the water content out of the vegetable when making koftas to get a perfect shape. By doing this, we might loose some of the vitamins which the vegetables contain. Hence avoided squeezing out the water and just went ahead with the process. Though it was little runny, not perfectly shaped kofta , it was very tasty, moist and got soaked with the gravy in no time.
  • Also I suggest not to add more besan flour thereby it will be moist and not so dense after frying. 
  • Adding sugar towards the end evens out the sourness, so add a little.





Cheers,
Shanavi 

Vanilla Cupcakes with Vanilla Buttercream Frosting - Just 4 cupcakes
by Shanavi on

I've always wanted to make just 2 or 4 cupcakes, as we are a small family and my H is not fond of cakes. So, it's going to be me n son, again my son hardly will have one cupcake for his appetite so that leaves me finishing the whole thing. So, I always try to scale down the recipe to 1/4 th of it's serving size but then never made only 4 cupcakes. Recently my son had developed a liking for buttercream frosting so we often buy mini/ regular cupcakes from shops. The price is outrageous, u'll not believe me if I say a regular cupcakes costs around RM 24 + in Midvalley for certain varieties and the minimum price is RM 12 per piece for regular sized cupcakes.It's not that we can't afford, it's just that there was nothing outstanding for the price we've paid, hence thought of making this time @ home, I hope this will be useful for many who likes to bake in small quantity like me..
















For Vanilla Cupcakes: Yields 4 cupcakes

Ingredients:
2 egg whites @ room temperature
4 tbsp. sugar, run in the mixer if it's crystal sized
4 tbsp. butter, melted and cooled
2 tsp. vanilla extract
2 tbsp. Milk
1/2 cup cake flour (u may substitute AP flour)

1/2 tsp. of baking powder, heaped
2 pinches of salt
* Remove 1 tbsp. of All purpose flour from the 1/2 cup of flour add 1 tbsp. of corn starch instead and sieve at least 2 times.

Instructions:
  • Preheat oven to 350 deg F /180 deg C. Line the cupcake pan with cupcake liners. Mix the salt, baking powder to the cake flour and pass thro' the sieve again.
  • Whisk the egg whites along with sugar and stir in the vanilla extract and melted butter. 



  • Add in the flour mixture a little at a time and fold them gently.
  • Add the milk and fold them gently until it is thoroughly mixed and the batter is smooth.
  • Pour the batter in each of the  cupcake liner and bake for 12 to 15 minutes or until a skewer comes clean.
  • Rest the cupcakes on the counter until it comes down to room temperature.
  • Pipe the vanilla buttercream frosting(recipe given below) and njoy!!!



For Vanilla Buttercream Frosting: for 4 cupcakes

Ingredients:
1/4 cup Butter @ room temperature
1 cup Icing sugar (add 3/4 cup of sugar for correct sweetness, 1 cup is too much for me)
1/2 tsp. Vanilla extract
2 - 3 tsp. Milk
Food colour, optional

Instructions:
  • Beat the butter in high speed until it turns light coloured and fluffy. Add the icing sugar in batches, 1/4 cup at a time. Make sure the icing sugar incorporates with the butter very well before adding on the next batch of sugar.
  • Add in the vanilla extract , food colour and milk (add 2 tsp of milk and check for the consistency, add more if it's thick). Beat on low speed until everything gets incorporated. 
Notes:
  • I've used a slightly smaller liner than the regular size so I got 5 cupcakes. 
  • Do not dump in the mentioned milk when making cupcakes, better look for the consistency and then add.



Printed Recipe:

This is title
How To Make Vanilla Cupcakes and Vanilla Buttercream Frosting

Prep Time : < 10 mins | Cooking Time : 12 - 15 mins | Serves : 2 | Cuisine : International

Author : Shanavi| Copyright : www.kitchensecretsandsnippets.com

This is title
PRINT THIS RECIPE

For Vanilla Cupcakes: Yields 4 cupcakes

Ingredients:
2 egg whites
4 tbsp. sugar, run in the mixer if it's crystal sized
4 tbsp. butter, melted and cooled
2 tsp. vanilla extract
2 tbsp. Milk
1/2 cup cake flour (u may substitute AP flour)

1/2 tsp. of baking powder, heaped
2 pinches of salt

Remove 1 tbsp. of All purpose flour from the 1/2 cup of flour add 1 tbsp. of corn starch instead and sieve at least 2 times.

Instructions:

  • Preheat oven to 350 deg F /180 deg C. Line the cupcake pan with cupcake liners. Mix the salt, baking powder to the cake flour and pass thro' the sieve again.
  • Whisk the egg whites along with sugar and stir in the vanilla extract and melted butter. 
  • Add in the flour mixture a little at a time and fold them gently.
  • Add the milk and fold them gently until it is thoroughly mixed and the batter is smooth.
  • Pour the batter in each of the  cupcake liner and bake for 12 to 15 minutes or until a skewer comes clean.
  • Rest the cupcakes on the counter until it comes down to room temperature.
  • Pipe the vanilla buttercream frosting(recipe given below) and njoy!!!

For Vanilla Buttercream Frosting: for 4 cupcakes

Ingredients:
1/4 cup Butter @ room temperature
1 cup Icing sugar, (add 3/4 cup of sugar for correct sweetness, 1 cup is too much for me)
1/2 tsp. Vanilla extract
2 - 3 tsp. Milk

Instructions:
  • Beat the butter in high speed until it turns light coloured and fluffy. Add the icing sugar in batches, 1/4 cup at a time. Make sure the icing sugar incorporates with the butter very well before adding on the next batch of sugar.
  • Add in the vanilla extract and milk (add 2 tsp of milk and check for the consistency, add more if it's thick). Beat on low speed until everything gets incorporated. 





Cheers,
Shanavi
 

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