Almond Cake

Plain flour -  1 1/2cups
Eggs - 4
Powdered sugar - 1cup
Milk - 4 tbsp
Veg Oil - 3/4 cup
Vanilla essence - 1/2 tsp
Almond essence - 1/2 tsp
Baking powder - 2 tsp
Baking soda - 1/2 tsp
Salt - 1/4 tsp
Almond sliced or pulsed- 3/4 cup

Sieve flour, salt, baking powder and baking soda
Beat eggs in a bowl till smooth.
Add sugar and beat well.
Pour oil , almond essence and vanila essence, mix well.
Add the flour bit by bit.
Add the milk and beat until the batter turns to a ribbon consistency.
Add 1/2 cup almond slices to the batter and mix well with a wooden spoon.

Preheat the oven to 170 degree C.
Grease the pan with oil and sprinkle with flour.
Pour the mixture to the baking tin.
Add the remaining almond slices on top.
Bake for about 35-40 minutes.
The cake is done when a toothpick inserted comes out clean.

Coin Parata

Coin Parata

1 - Flour - 250 grm

2 - Refined Oil - 1 Tbsp
     Sugar - 1 Tsp
     Bi Carb Soda - a pinch
     Salt - As Required

3 - Egg - 1
     Milk - 1/2 cup

4 - Oil - 3 Tbsp
     Rice Flour - 3 Tbsp

Mix 1 and 2 well.
Mix 3 together and beat well. Add into the flour mixture as required to form a smooth dough.
Make this into balls (the size of a lemon)
By applying oil constantly, roll it out into a medium circle.
Add 4 and then Fold it into a fan.
Make this into a circle. Finish the circle by pushing one end into the circle.
You should see something like a flower now.
Press it down and roll it out thinly into a circle.
In a hot pan, fry this by adding oil constantly.

Pineapple Cup Cake

Flour - 90 gms
Baking soda  - 1/2 tsp (1tsp = 3gms)
Baking powder  - 1/2 tsp
Butter - 50gms
Powdered Sugar - 65gms
Egg - 1
Milk - 70ml
Pineaple essence - 1/2 tsp
Chopped pineapple - 30gms (optional)
Yellow food colour - one pinch  (optional)

Pre-heat oven at 180 deg C

Sieve Flour, baking soda and baking powder. Keep Aside

Blend Butter and powdered sugar till they mix well.

Add egg and mix.

Add Milk and pineapple essence and blend / mix well with a spoon.

Add in the chopped pineapple and food coloring (optional)

Pour the batter into cup cake moulds 3/4 full (You can just place it in a cake tin as well;))

Bake for 20 minutes