Monday, March 22, 2010

Gavvalu, Kaarappoosa

All purpose flour –2 Cups
Sooji - 2 tbsp
Ghee – 2tbsp
Pinch salt
Sugar – 1 1/2 Cup
Cardamom Powder –1tsp
Oil  to deep fry
 Add salt, sooji, ghee to the flour, mix with water to make poori dough. cover and keep aside for 30minutes.
Make small balls and roll them on the back of the fork to make  shell shape.

Add 1/4 cup of water to sugar and make a thick syrup. Add cardomom powder.

Heat oil  and deep fry the gavvalu to a golden color. Add to the sugar syrup. Mix well in the syrup and cool.

Besan/Gram Flour-2cups
Rice Flour-2cups
chilli powder - 2tsp
salt  to taste
ajwain powder - 2tsp
oil to deep fry
Mix all the dry ingrediants, butter and little water. Heat oil. Using a karappoosa press, put directly in oil and fry for 2mnts on each side.

Wednesday, March 10, 2010

ButterCream Icing - to frost the cake

I decoreated the cake in basket weave pattern and roses.

2 cups solid shortening
2 pounds confectioners/powsered sugar
1/2 cup plus 2tbsp whipping cream
1 teaspoon salt
1 teaspoons vanilla or other flavoring

Combine all the ingredients in large mixing bowl and mix at slow speed until smooth.

This icing is good for a month if refrigirated.

ButterCream Icing - To make flowers and boarders on the cake.


1 cup solid shortening
2 pounds confectioners/powdered sugar
1/2 teaspoon salt
1 teaspoons clear vanilla or other flavoring (use clear flavoring to get white icing)
1/2 cup hot water.


Dissolve salt completly in hot water.
Combine all the ingredients in large mixing bowl and mix at slow speed until smooth. If stiffer icing is needed, or if the weather is very warm, add a little extra powdered sugar.
This icing is good for several months if stored in airtight container and kept at room temperature.
To color, use gel food colors.

I made the below baby boot using 3 large  marshmallows and icing.