STRAWBERRY SHORTCAKE:

Ingredients

1 1/2 kg strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups cream
Whipped Cream

Directions

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
Preheat the oven to 400 degrees F.
Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
Remove shortcake from pan and place on a rack to cool slightly.
Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Whipped Cream:

1 1/2 cups cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest
Using a mixer, beat the cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minute.

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RICE CAKE 

CELEBRATION LAYERED VEGE RICE CAKE

U NEED 

4 cups basmati rice washed and soaked

3 to 4 tbs good cooking oil or oil spray is best 

1 tbsp mix whole garam masala, 6to 8 green elaichi,tez patta bay leaf, 4 cloves or loung,6 black pepper corns,and piece of cinnomon stick.

Saffron water at least half cup or spray (now saffron spray is also available)

Salt to taste

2 cups boiled beetroots finely chopped in machine

2 cups boiled green peas 

2 cups slightly boiled and finely crushed carrots 

START COOKING LAYERED RICE

First step is to boil all the your 3 veges and do the grinding and boiling and keep them seprately in each bowl.Beets, carrots and boiling of green peas.

Now boil the rice which is already washed and soaked with salt and garam masala.Once boiled 3 kani like u do for biryani,drain and keep aside.

Take large size degchi round shape is preferable.Add some ghee oil or oil spray on the base ,but not too much. First step,spread all the boiled and crushed or finely grated gajjer or Carrots in a round shape in pan,like you are drawing something round.Now pour good layer of boiled rice on this and spraying little saffron all over.Start doing your second vegetable layer of Beetroots crushed the same way as carrots. Again doing the rice layer and spraying saffron.Now its the last layer of green peas and covering with rice and saffron.Give a final spray or saffron liqiud to finish Cover and keep the rice for dum.It should be on v low for 10 to 15 mins.Be careful it should not stick or burnt at the bottom.Once steam is done. Put off the burner and leave the pan untouched for 10 to 15 mins.Better if you take away from the cooking burner and keep seprately. 
Now its a crucial time for doing upside down the rice pan.Arrange your platter before cooking the rice the platter should be big enough to take the whole shape of rice easily.It should leave some corners around the paltter.For an idea look for my platter above in the picture !!!U can do this by measuring the platter above the pan u will hav the idea!!!
Once the serving platter is arranged carefully take your rice pan and pour upside down on the serving dish. If it sticks just shake it slightly and tap on the base of the pan .It should come out like any other baking cake.If you find some of the rice is left or stickks back in the pan dont panic if u can easily do the patch work u will be fine.I did it for the first time,it will help you when you cook few more time.
To have the best results you can do this in big round Cake mould in your oven as well.The shape will be more secure and better in oven.I will also try in my next oven cooking ;)Serve with Raita of your choice .It looks beautiful with colorful vegetable layers .U can do it with chicken and vegetable layers as well.!!!
Cut your rice cake and eat it too !!!
Please send your feed back once you tried this !!!
Enjoy making this vegetarien Rice cake !!!!

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