Orange sponge cake

Orange Sponge Cake

Preparation time- 10 mins
Cooking time-  20 mins 
Total time- 30 mins

Ingredients :

1. Corn flour-2 tsp
2. All purpose flour/Maida- 1 cup
3. Baking powder-1 tsp
4. Salt-1/2 tsp
5. Egg-3 no.
6. Powdered sugar- 1 cup
7. Vanilla essence-1 tsp
8. Butter- 20 gm
9. Milk- 2 tsp
10. Orange juice- 100 ml
11. Orange peel (grated)- 2 tsp

Method:

Step 1: Take maida, corn flour, baking powder and salt in a strainer,sift it two times and keep it aside.

Step 2: Take three eggs and powdered sugar in a bowl, stir it well and double boil it until the sugar dissolves. Using handheld electric beater, beat it continuously till the mixture turns into thick paste. Then, add vanilla essence, orange juice, grated orange peel and mix it well with beater.

Step 3:Take butter and milk in a bowl and heat it in microwave mode at 540 F for 2 minutes and allow it to cool.

Step 4:Add sifted flour and melted butter into beaten mixture. Fold it gently with wooden spatula. Take cake pan, apply butter liberally and dust it with maida and spread butter paper. Pour the prepared mixture in the cake pan and tap it on both sides to expel the air bubbles.

Step 5: Pre heat the oven at 180 Degree Celsius and bake the cake in conventional mode at 180 Degree Celsius for 20 minutes. After 20 minutes, insert a long stick into the baked cake and withdraw it. If the stick is sticky, you have to bake it for another 5-10 minutes.

Step 6: Take the pan from oven and allow it to cool.

This cake is very soft and even if you keep it in refrigerator for 2-3 days, still it will be very soft....really!!

               Now, spongy orange cake is ready

Tender Mango Pickle

Tender Mango Pickle
Preparation time-  3 months
Cooking time-10 mins
Total time- 10 mins

Ingredients:

1. Salted tender mangoes- 1 kg ( Keep tender mangoes in saline water (4 cups of  boiled water and 250 gm of salt) in a glass jar for three months)
2. Fenugreek seeds-1 tablespoon
3. Ginger(chopped pieces) - 50 gm
4. Garlic (chopped pieces)- 50 gm
5. Dried red chilly- 15 no.
6. Vinegar (Acetic acid)- 100ml
7. Salt- as needed
8. Mustard - 4 tablespoon
9. Gingelly oil- 250 ml
10. Chilly Powder- 8 tablespoon
11. Turmeric powder-3 tablespoon
12. Curry leaves- 30 no.

Method:

Step 1: Take a pan, pour oil and warm it. Add crushed mustard seeds, fenugreek seeds, red dried chilly and curry leaves.

Step 2: After a few minutes, add garlic and ginger, cook it for a minute.

Step 3: Add chilly powder and turmeric powder, after a minute, switch off the flame. Then, add vinegar and mix it well.

Step 4: Finally, add salted tender mangoes and mix it well. Serve after two weeks.

Tips and warnings

• Use glass jar always for storing pickle.
• Keep it in room temperature for 48 hrs and then keep it in fridge for months (I prefer this method).
• If the pickle is covered with oil, you can keep it in room temperature for months, as the oil acts as a preservative. 
• When you take the a portion of pickle from bottle, slant the jar and take the mango pieces without oil.
• Cook it in a medium flame.
• If it is a maiden attempt, start with a small quantity, because, it needs experience to bring the balance in sour, spicy and salty taste of tender mango pickle.
  Now, spicy tender mango pickle is ready