Tomato Rasam with Drumsticks

Recipe Credits:

My mom-in-law 😊


Ingredients:

Tomatoes - 2

Garlic - 2 cloves

Small Onions - 4

Drumstick - 4 to 5 pieces (1.5 to 2 inch pieces)

Tamarind Extract - 1 tsp (optional)

Rock Salt - 1/2 tbsp or as needed

Asafoetida - 1 big pinch

Mustard Seeds - 1/4 tsp

Curry Leaves - 3 to 4

Cumin Seeds - Few

Oil/Ghee - 1 tsp (to temper)

Finely Chopped Coriander Leaves - 1 tsp

Rasam Powder - 1 tsp

Water - 1½ to 2 cups



Procedure:

Wash and cut tomatoes into two halves.  Peel skin of garlic cloves and small onions.

Cook cut tomatoes, garlic cloves, small onions, and drumstick pieces.  I normally place them in a separator and pressure cook along with rice.

Remove the skin of the cooked tomatoes.  Grind them along with cooked garlic cloves and small onions to a smooth paste.

In a cooking bowl or kadai, add the ground tomato paste, water, cooked drumstick pieces, salt, rasam powder, tamarind extract, and a pinch of sugar or jaggery if desired.  Bring to a boil.

In a tadka pan/ladle, heat oil or ghee and temper mustard seeds, asafoetida, curry leaves, and cumin seeds.  Add this to the hot rasam and let it sizzle.

Garnish with finely chopped coriander leaves.

Serve hot with cooked rice.

This rasam is very flavorful with the tanginess of tomatoes and the aroma and flavor of drumsticks.  Can you look at those drumstick pieces peeping out??

Colocaesia Crispy Fry/Chembu Roast

Ingredients:

Colocaesia (Seppankilangu/Chembu/Arbi) - 1/2 kg
Oil - To deep fry
Salt - 1/2 tsp
Red Chilli Powder - 1/2 tsp





Method:

Wash thoroughly the colocaesia.

Pressure cook them in a cooker separator plate while cooking rice.  If cooking separately, pressure cook for 2 whistles with just enough water.

When the pressure of the cooker is completely released, remove the cooked colocaesia and pour cold water over.  Leave for 5 to 10 minutes.

Peel the skin of the colocaesia and cut them into pieces.

Refrigerate the cooked colocaesia pieces for 10 minutes.  This step is optional.

Heat oil in a kadai and deep fry the colocaesia pieces until golden brown and crisp.

Remove from oil and drain the excess oil.

Sprinkle salt and chilli powder over the fried colocaesia and mix.

Serve hot.



This crispy fry is crunchy on the outside and soft inside.  Serve with sambar rice or with rasam or can be had as such as crunchy bites.

Carrot Dosa

Ingredients:

Raw Rice - 1-1/2 cups
Carrots - 4 (chopped)
Red Chillies - 5
Cumin Seeds - 1/2 tsp
Onion - 1 (medium sized, optional)
Rock Salt - 1-1/2 tsp


To Temper:

Oil - 1 tsp
Mustard Seeds - 1/4 tsp
Curry Leaves - Few


Method:

Wash and soak raw rice in 3 cups of water for a minimum of 1 hour.

Grind the soaked rice along with chopped carrots, red chillies, cumin seeds, chopped onion (optional), and salt using the soaked water fully.  Grind to a smooth paste.  The dosa batter will be dilute.  Add more water if necessary.

Then, temper mustard seeds and curry leaves in oil and add to the dosa batter.

Take a ladle full of dosa batter and pour on a hot tawa smeared with little oil in a circular motion starting from the outer edge moving towards the center as done for Rava dosas.
  
Close with lid and allow to cook.  After a minute or so, when the dosa starts leaving the edges, turn over, and drizzle oil all around.  Allow to cook for a minute.  It should not be roasted too much unless you like them to be very crispy.  These dosas taste good if soft and not too crisp.

Remove from the tawa and serve hot immediately with an accompaniment of your choice.  I served with Red Onion Chutney which is always very handy for me.

Soft and thin dosas with the goodness of carrots is a quick and easy breakfast idea.

Notes:

Tamarind, little more than gooseberry size, can be added while grinding the dosa batter if you relish the tangy taste of the tamarind.  I did not add.

Carrots can be replaced with beetroots to get red colored dosas.

This dosa should be poured immediately after grinding and should not be allowed to ferment.

Raw rice can be substituted with millets - thinai, samai, varagu etc. either half and half (half of raw rice and half of millets) or in full.

When doing on a "no onion" day, avoid the onion while grinding the ingredients.  

Mooligai Kozhukkattai (Mixed Herbs Dumplings)

Ingredients

Par Boiled Rice/Idli Rice - 1 cup
Green Chillies - 2 or 3
Scraped Coconut - 1/4 cup
Chopped (assorted) Greens/Herbs - 1/2 cup or more
Salt - 1 tsp or to taste
Mustard Seeds - 1/4 tsp
Urad Dal - 1/4 tsp
Channa Dal - 1/4 tsp
Oil - 2 tsp
Water - 3 cups


Procedure

Wash and soak rice in 3 cups of water for a minimum of 1 hour.

Then, drain the rice and save the soaked water.

In a mixer jar, add green chillies, salt, and rice and grind coarsely adding the soaked water as needed.  Add the rest of the soaked water and keep aside.

In a kadai, heat 1 tsp of oil and saute the assorted chopped greens slightly and keep aside.  I used the various types of greens grown in my home garden, viz., curry leaves, mint leaves, coriander leaves, karpooravalli or omavalli leaves(ajwain leaves), tulsi, lime leaf, betel leaves, etc.  You can add any other greens of your choice viz., spinach, drumstick leaves, etc.

In the same kadai, add 1 tsp of oil.  Temper mustard seeds, urad dal, and channa dal.

Add the sauteed greens, scraped coconut, and the coarsely ground rice mixture and stir continuously until it becomes thick like upma.  Switch off the flame and allow to cool slightly.

Grease your hand with oil.

When the mixture is warm and bearably hot, take small portions and press between your fingers and palm to form cylindrical shape kozhukkatais.  Repeat the same process for the entire mixture.

Place these kozhukkatais in a greased plate/cooker vessel and steam them in a cooker or broad vessel with lid closed (with water at the base) for 10 to 15 minutes.

Serve hot with desired chutney or pickle.  I served them with Red Onion Chutney.

These mooligai kozhukkatais are a rich source of nutrients as they contain all  the goodness of herbs and greens, carbohydrates from the rice, and is steamed food that is good for health.

The specks of greens in these kozhukkattais looks like jewels sparkling here and there.  Yes, they indeed are nutritious and health boosting jewels much needed for us.

The aroma of these kozhukkattais enhanced from the herbs fills the air around.

Try this recipe and experience the goodness of it. 


Notes:

Plain rice kozhukkattais can also be made by avoiding the herbs and greens and using all other ingredients with the same measurements.

Whole wheat rava (brown rava) can also be used to do these kozhukkattais.  Skip the soaking and grinding steps.  When using wheat rava, temper mustard and dals, add water and allow to boil, add the wheat rava, salt, scraped coconut, and ground chillies along with sauteed greens.  Continue the rest of the process in the same manner.

Scraped coconut can be added while grinding also.  It can also be avoided if not desired.

Par boiled rice can be replaced in part or as a whole with millets like samai, thinai, varagu, etc. to make these dumplings more healthier.

Gulab Jamun with Coconut Milk Powder and Whole Wheat Flour

Ingredients

For the Jamun

Milk Powder - 1/2 cup
Coconut Milk Powder - 1/2 cup
Whole Wheat Flour - 1/4 cup
Baking Soda - 1 pinch
Ghee - 1 to 2 tsp
Curd - 2 to 3 tbsp
Cardamom Powder - 1 pinch
Oil or Ghee - To deep fry

For the Sugar Syrup

Sugar - 1-1/2 cups
Water - 1 cup
Elaichi Powder - 1 tsp
Lime Juice - 1 tsp (optional)
Salt - 1 tiny pinch


Procedure

To make Sugar Syrup

Add sugar and water in a medium sized bowl and allow to boil for 5 to 10 minutes on a medium flame.

When it reaches a sticky consistency, add elaichi powder, lime juice, and salt.  Switch off and keep aside closed.

To make the jamuns

In a bowl, mix together milk powder, coconut milk powder, whole wheat flour, baking soda, cardamom powder and ghee until well combined.

Add curd little by little and knead to a soft, little sticky, and smooth dough.

Make even sized balls out of this dough.  Apply ghee in your palms to roll out the balls.  The balls should be smooth and crack free, else they break while deep frying.

Heat oil or ghee in a kadai on medium low flame.

When it is moderately hot, deep fry the jamun balls to golden brown stirring in between.

Add the hot fried jamuns to the hot sugar syrup and set aside for 2 hours.  Keep closed.

The jamuns would have become double sized and ready to be served chilled or as such.

The coconut milk powder added in the jamuns gives an extra flavor for coconut lovers.

Notes:

I used whole wheat flour without sieving.  This gave a slightly coarse texture to the jamuns though it was good taste and soft too.  If you want it really smooth, sieve the whole wheat flour and use.  The original recipe calls for use of maida instead of whole wheat flour.

Elaichi powder can be replaced with nutmeg powder or rose essence.

I used KLF coconut milk powder 25 gm sachet (1/3 cup) and adjusted measurements of other ingredients accordingly.  For this quantity, I got around 12-14 gulab jamuns.

Khus-Khus Halwa/Poppy Seeds Halwa

Ingredients

Poppy Seeds (Khus-khus) - 1 cup
Milk - 3 cups
Sugar - 1 cup
Ghee - 1/2 cup
Nutmeg Powder - 1 pinch
Elaichi Powder - 1 pinch
Salt - 1 small pinch


Procedure

Powder the khus-khus in a mixer jar in little quantities.  Grind further more to form a paste like consistency.  Do not add water or milk.  It automatically oozes out its own oil and forms a coarse paste.  Do the same for the entire quantity of poppy seeds.

In a heavy bottom kadai, add the coarsely ground khus-khus, milk, sugar, and a little pinch of salt (or just one small crystal of rock salt).   Mix well together so no lumps are formed.  Keep stirring.

Stir continuously until it becomes thick.  When it starts spluttering, close with lid and stir now and then keeping in low medium flame.

Add ghee little by little and stir continuously until it oozes out and the halwa is not sticky to wet fingers.

Add a pinch of nutmeg powder and cardamom (elaichi) powder.  Mix well and switch off the flame.

Khus-khus halwa is ready to serve.

It stays good in an airtight container for up to 5-6 days.  Use dry spoons (not wet spoons) to scoop and serve.

This is a very traditional sweet in our homes and not to be missed on special and festive occasions.  A mother's gift to her married daughter when she visits her place.

Notes:

Khus-khus is a body coolant and helps maintain the body heat.  This halwa is a rich and delicious dessert and can be had a spoonful in empty stomach if you feel your body is too heated up.

Alternative method to do this halwa is to soak khus-khus in water for 2 hours, drain it, and grind it along with milk to form a coarse paste and continue with the same process as above.

You can also do the pressure cooker method for making this halwa.  Soak khus-khus in water for 2 hours.  Drain and grind to a coarse paste with enough milk.  Add the coarse khus-khus paste, rest of the milk, and sugar in a vessel and pressure cook for 10 minutes.  Cool and then transfer to a kadai and continue cooking, stirring continuously, until the halwa is done.  Add the rest of the ingredients in the process as mentioned.

Milk can be substituted completely with water or half and half (that is half quantity of milk and half quantity of water).  Using entirely milk gives an extra special richness to the dessert.

Adjust sugar according to your taste.  You can vary it up to 1/4 cup more or less.

Powdered jaggery can be substituted for sugar.

Drumstick (Murungaikaai) Soup

Recipe Source

Dietician Ambika Sekar


Ingredients

Drumstick - 1 (cut into 1-1/2 inch pieces)

Pepper - 1/2 tsp

Cumin Seeds - 1/2 tsp

Tomato - 1 (cut into 4 pieces)

Onion - 1 (cut into 4 pieces)

Garlic - 2

Roasted Barley - 1/2 tbsp

Turmeric Powder - 1/4 tsp

Salt - 1/2 tsp

Scraped Coconut - 1 tbsp

Water - 1 to 2 cups

Procedure

In a large bowl, add all the above ingredients and cook in pressure cooker for 5 minutes or 1 whistle.

When the pressure from the cooker is completely released, remove the bowl from the cooker and strain the contents in a colander.

Allow to cool.

Remove the drumsticks to a separate plate and scrape the pulp and discard the peel.

In a mixer jar or blender, grind together the scraped drumstick pulp and other strained ingredients to a smooth paste adding enough vegetable stock drained out of the strainer.

Add more water if necessary.

Strain the soup through the colander once again and bring it to a boil.

Serve hot.

Notes:

Instead of scraped coconut and water, you can substitute with 1/2 cup milk.

This soup helps avoiding anemia and calcium deficiency.

Pirandai Thuvayal (Chutney)

Recipe Credits

Mrs. Santha Ramanujam (Kumudham Snegidhi Kara Saaramaana Thuvayal) 


Ingredients:

Pirandai (cleaned and chopped) - 1 tbsp
Curry Leaves - 1 handful
Scraped Coconut - 2 tbsp
Urad Dal - 2 tbsp
Red Chillies - 5
Fenugreek - 1/2 tsp
Mustard Seeds - 1/2 tsp
Coriander Seeds - 1 tsp
Gingelly Oil - 1 tsp
Salt - 1-1/2 tsp
Tamarind Extract - 1-1/2 tbsp
 Asafoetida - 1 small piece

Method:

Heat gingelly oil in a kadai.

Add asafoetida, dry red chillies, coriander seeds, fenugreek seeds, and urad dhal and fry for a minute.

Then, add curry leaves, pirandai pieces, and coconut scrapings one after one and fry well together.  Remove from fire and allow to cool.

Grind them all together coarsely in the mixer jar along with tamarind extract and salt.  Add enough water while grinding.

Splutter mustard seeds in little gingelly oil and mix to the ground pirandai chutney and serve.

This chutney can be mixed with hot plain cooked rice or had along with curd rice.

This chutney/thuvayal (thogayal) helps in good digestion.


Notes:

Choose tender pirandai for cooking as the thick, matured ones will cause itching in the throat.  String the pirandai and scrape or peel the sharp angular edges on all sides.  Discard the nodes and leaves (instead the leaves can be used to make soup along with other green leaves or in this chutney itself).  It is advisable to grease your hands with gingelly oil to prevent itching.  Wash and cut into small pieces and use.

Schezwan Aloo Soya

Ingredients

Baby Potatoes - 10
Mini Soya Chunks - 1/2 cup
Onion - 1 (chopped)
Capsicum (chopped) - 1/4 cup
Grated Ginger - 1/2 tsp
Garlic - 2 pods (finely chopped)
Tomato Sauce - 2 tbsp
Soya Sauce - 1 tsp
Red Chillies - 12
Sugar - 1/2 tsp
Corn Flour - 1 tsp
Salt - To taste
Lemon Juice - 1 tsp (optional)


Procedure

Wash and cook baby potatoes.  Peel skin once cooled.  Keep aside.  If baby potatoes are not available, use the regular potatoes and cut into pieces after boiling.

Wash the soya chunks and soak in hot water for 10-15 minutes.  Then, squeeze out the water from the soya chunks and keep aside.

Soak red chillies in hot water for 10-15 minutes and then grind to smooth paste adding enough water.

Heat oil in a pan and add grated ginger, finely chopped garlic, and chopped onions and saute till golden.

Add the ground chilli paste, tomato sauce, soya sauce, salt, and sugar.  Mix well.

Add the boiled and peeled baby potatoes and squeezed soya chunks.  Mix together well.

Add about 1/4 cup of water to infuse the sauce into the potatoes.  Allow to boil.

Mix corn flour and 2 tbsp of water and add to the gravy.  Allow to thicken to desired consistency.  I allowed to thicken it up well that it appeared as a dry fry.

Add chopped capsicum and saute for 2 minutes.  Allow the capsicum to retain its crunchiness.  Do not cook until soft.

Squeeze lemon and mix.  This step is optional.

Serve hot with fried rice or as a starter.

Notes:

The original recipe used just baby potatoes.  You can use baby potatoes, regular potatoes boiled and cut into cubes, combination of both, and/or soya chunks.  It
all depends on the availability of vegetables with you.

Adjust spiciness according to your taste.

Vendhaya Vendai Kuzhambu

Ingredients

Ladies Finger - 6 to 8
Onion - 1 (big)
Tomato - 1
Thick Tamarind Extract - 2 tbsp
Thuar Dhal - 2 tbsp
Salt - To taste
Turmeric Powder - 1/4 tsp
Jaggery - 1 small piece

To Temper

Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Cumin Seeds - 1/4 tsp
Asafoetida - 1 pinch
Curry Leaves - Few

Grind Together

Red Chillies - 7 to 8
Fenugreek - 1/2 tsp
Bengal Gram Dhal - 1 tbsp
Garlic - 2 flakes
Small Onions - 4 (peeled)
Grated Fresh Coconut - 1 tbsp


Procedure

Peel and slice onion lengthwise.

Cut ladies fingers into 1-inch pieces.  Chop the tomato finely.

Wash and cook thuar dhal with just enough water.  You can keep it along with rice in the pressure cooker.

Fry all the ingredients given to grind together (except coconut) in little oil and then grind along with grated coconut to a smooth paste.

Heat oil in a kadai and add the ingredients given for tempering.

Add sliced onions and chopped ladies fingers and fry together for few minutes.

Add tomatoes and stir for 2 minutes.

Dilute the tamarind extract with little water and add.  Cook till the vegetable is soft.

Add cooked thuar dhal, salt, ground paste with enough water and allow to cook till raw flavor goes and the gravy thickens.

Garnish with chopped coriander leaves.

Serve hot with hot rice, dosa, or pongal.


Notes:

When using fenugreek (vendhayam) in any recipe, do not over fry since it become bitter.  Add at the end, after frying other spices.

Raw Banana (Vazhakkai) Spicy Podimas

Adapted From

South Indian Vegetarian Classic Lunch Recipes by Mallika Badrinath


Ingredients

Raw Banana/Vazhakkai - 1 
Onion - 1 (finely chopped)
Oil - To fry
Salt - To taste
Garlic - 2 flakes
Green Chillies - 2
Grated Fresh Coconut - 1 tbsp


Procedure

Steam banana with skin in the pressure cooker for about 10 minutes in medium flame.

Peel the outer skin and allow to cool completely.

Once completely cool, grate it.

Meanwhile, pound together garlic, green chillies, and grated fresh coconut coarsely.

In a kadai, heat about 2 tsp of oil and fry chopped onions till crisp.

Add the grated banana and the pound ingredients and fry till the raw smell is lost and the mixture turns golden brown.

Sprinkle salt and mix thoroughly well.

Remove from fire and serve with hot steamed rice.

Notes:

Save the peeled outer skin of the banana to make chutneys and curries.  They are highly rich in anti-cancerous properties.  You can use it to make the Raw Banana Peel Stir Fry.

Chola (Sorghum/Jowar) Kuzhi Paniyaaram

Recipe Source

Doctor Vikatan


Ingredients

Jowar/Sorghum/Vellai Cholam - 200 gm
Urad Dhal (Uzhundhu Paruppu) - 50 gm
Small Onions - 50 gm
Fenugreek (Vendhayam) - 1 tsp
Red Chillies - 4
Asafoetida - 1 pinch
Finely Chopped Coconut - 1 tbsp
Curry Leaves - Few
Oil - To fry
Salt - As needed


Method

Wash and soak jowar, urad dal, and fenugreek in just enough water for 5 hours.

Grind them together adding water to a dosa batter consistency.

Add finely chopped small onions, broken red chillies, salt, asafoetida, finely chopped coconut pieces, and finely chopped curry leaves to the batter and mix well.

Heat paniyaram pan on medium flame and drizzle little oil in each cavity.  Pour the batter in each cavity and allow to cook.

Turn over the paniyarams and roast both sides to golden brown drizzling enough oil over.

Serve hot with desired chutney.


Notes

Vellai cholam is rich in carbohydrates, proteins, and other nutrients.  Urad dal and fenugreek are iron and protein rich.  Vitamins and minerals enrich this combination of ingredients.  Good for development of healthy bones.  Skin disease prone persons should avoid the vellai cholam. 

Vetrilai/Betel Leaf Health Drink

Recipe Source

Doctor Vikatan


Ingredients

Betel Leaves - 7
Milk - 2 cups (boiled and cooled)
Sabja Seeds (Sweet Basil seeds) - 1/2 tsp (soak in water)
Rose Syrup - 1 tbsp 
Gulkand (candied rose petals) - 4 tsp 
Almonds, Cashews, Pista - 2 each (chopped)
Dried Fig - 1 (chopped)


Method

Wash the betel leaves well and grind to a fine paste adding just enough water.

Mix this with milk, gulkand, soaked sabja seeds, rose syrup, chopped nuts and figs.

Chill and serve.


Notes

Adjust the quantity of rose syrup according to taste.

Benefits

Betel leaves helps avoid bad breath; moistens the gums.  The sabja seeds have high iron content which helps in resolving anemia.  Mouth ulcers/infections can also be reduced.  Vitamins and minerals are found in abundance in the dry fruits and nuts.  Gulkand is a best body coolant; also improves digestion.

Choco Chip Cookies - Eggless

Adapted from

Raks Kitchen

Ingredients

All Purpose Flour - 1 cup

Dark Chocolate Chips - 1/4 cup

Powdered Sugar - 6 tbsp

Unsalted Butter - 1/4 cup (at room temperature)

Baking Powder - 1/2 tsp

Baking Soda - 1/4 tsp

Vanilla Essence - 1/2 tsp

Milk - 1 tbsp

Salt - A pinch


Method

Preheat oven to 170 degrees C for 10 minutes.

Sieve together flour, baking powder, baking soda, and salt.

In a medium size bowl, beat butter until soft.  Add sugar and beat with a whisk or a electric hand blender until you get a creamy texture.

Add vanilla essence, milk, and choco chips to this and mix until combined.

Add the sifted flour and mix to form a dough.

Divide the dough into even sized balls and flatten them on a baking tray lined with butter paper or parchment paper.  Leave enough space between the cookies as they tend to expand on baking.

Place the cookie tray in the middle rack of the preheated oven and bake for 15-18 minutes.  They should be baked to golden brown.  Keep a watch after 12 minutes as baking time varies from oven to oven.

Leave them for 2-3 minutes inside the oven itself after switching off.

Remove from oven and allow to cool completely.  The cookies will be soft when hot and be crisp when cool.  Store in airtight container.

Notes:

I divided the dough into 20-22 gm balls and flattened them with my fingertips as cookies.  I could get around 20-24 cookies from this measurement of ingredients.  These cookies have turned to be an all-time favorite in our family and our neighbors too.

Please don't go just by the looks of it.  They were indeed really crisp, crunchy, and yummy and the pic doesn't do much justice.  I think I need to develop my photographic skills.

Chocolate Sauce/Spread

Ingredients:

Cooking Chocolate (Milk) - 150 gm

Cocoa Powder - 1/2 tbsp

Brown Sugar - 15 gm

Icing Sugar - 1 tbsp

Butter - 50 gm

Oil - 40 gm

Water - 60 mL

Salt - a pinch


Method:

Grate or finely chop the milk chocolate.  I used the pure chocolate (couverture) and not the compound.

Whisk together all the ingredients in a medium sized bowl.

Double boil them (i.e. place your chocolate bowl over a vessel of hot water) and stir well until the chocolate melts and forms a smooth paste.  Do not overheat.

Take off the heat and mix well.

Pour when warm into airtight containers and store.

When warm, it is like a thick sauce and solidifies to a spread when cooled.  If you want it saucy, mildly heat while using.  Else, this serves a very good spread for bread, pancakes, rotis, dosas etc. etc.  This is a chocolate lover's delight and easy to make too.

Replace dark chocolate for milk chocolate if you like the bitterness of it.  Alternatively, equal quantities of dark chocolate and milk chocolate can also be used.  Adjust according to your taste and preference.

Stays good in the fridge for 2 weeks.

Fruit and Nut Cake

Recipe Source:

Tupperware Booklet


Ingredients:

All purpose flour - 5 tsp
Powdered sugar - 4 tsp
Cooking oil - 4 tsp
Milk - 4 tsp
Raisins - 1 tsp
Milk Powder - 2 tsp
Vanilla Essence - 1/2 tsp
Cooking Soda - 1/2 tsp
Tutti Frutti - 2 tsp
Salt -  a pinch
Kiwi - 1
Orange - 1
Grapes - 12 to 15
Strawberries - 12 to 15
Raspberries - 12 to 15


Method:

Mix together all-purpose flour, sugar, raisins, cooking soda and salt.

Add oil, vanilla essence and milk to it and whisk well until it becomes a smooth batter. Finally add tutti frutti and mix again.

Bake the cake batter for 8 to 10 minutes.  Check it out after 10 minutes, and if the cake still looks wet, go ahead with another 2 to 3 minutes.

The cake would initially look puffed up but would drop down once cooled.

Heat honey with brown sugar for 2 minutes and add cut fruits (kiwi, orange, grapes, strawberries and raspberries) and saute for another 1 to 2 minutes.

Serve tuttifrutti cake with sugar coated fruits topping.