Cook With Moi...

A Healthy Penne!

2010-12-06T11:22:00.000-08:00

I love Italian food and hence find ways to enjoy the rich Italiano flavour with fewer calories at home over a restaurant meal.This weekend I tried my hand at teaching my husband Rohan in making a delicious healthy Penne Pasta!

Here's how to begin...

Saute (your choice of veggies) spinach,spring onions,carrots,bell peppers,broccoli florets (all chopped as per liking,I used finely chopped spinach and spring onions along with squared peppers and diced carrots) into the microwave for 4-5 minutes.There is no restriction on the quantity of veggies!

We love a tomato based sauce over the white one,so added a can of fire roasted diced tomatoes into the sauteed veggies along with oregano seasoning,black pepper,coriander,parsley,rosemary,garlic powder.Microwave this after stirring well for 2-3 minutes.Voila,the sauce with the veggies is already ready!!

Boil the (wheat option please) penne (1cup,any of your choice of pasta is fine),drain into an oiled colander once al dante! Mix the sauce and Penne together,add 2 tbsp cheese and microwave for a minute.Yummylicious Penne Pasta is ready to be served on your very own table next to your loved ones and favourite weekend show on the idiot box!!!

Enjoy the feast!

CWM :)

Events???

2010-12-03T11:52:00.000-08:00

Its the time of the year when all the food bloggers are either hosting or participating in various food events.

I shall be sending entries to the following:

1.Nupur of One hot Stove (http://onehotstove.blogspot.com/2010/10/blog-bites-9-holiday-buffet.html) has an interesting pot-luck buffet event.

2.Priya is also hosting an all year event as well (http://priyaeasyntastyrecipes.blogspot.com/2010/01/cooking-with-seedsannouncing-new-event.html).

3.I just embarked upon this food blog event (http://ohtastensee.wordpress.com/2010/12/02/announcing-flavors-of-goa-event/) by Denny , wherein the interested bloggers are supposed to submit Goan recipes (either Veggie or Non-Veg).For those who want to know more about Goan food,check this out:

http://en.wikipedia.org/wiki/Goan_cuisine

Watch this space!!

CWM

Egg-plant Parmesano

2010-12-01T13:09:00.000-08:00

An Original Recipe after ages for all the ardent followers.The last one year Me and my husband were on a detox mode.Eh,What does that mean? Simply put,we were working all the unnecessary weight accumulated post the trips to vineyards,italian bistros and patisseries (hmm,heavenly abode!!) eating healthy portions at regular intervals.Though we have yet miles to go to reach the wedding time weights,we have already shed nearly 35lbs together!

Lot of times TBP gets orders requests for low-cal,glutton free,low-carb,child-friendly foods.So,here's how one could get the time-money-taste-user friendly Eggplant Parmesano!

Serves:3-4 (finger food item)

Time: approximately 15-20 min (Prep+Cooking time)

What Nots in the Chef's Basket???

On the Stove:

1.Add half the portion of oil on to a med-warm skillet.

2.Arrange the egg plant chips on it and let it cook for 40 secs.Turn and cook the other side similarly.

3.Dust the salt,garlic powder,parsley,oregano,cayenne on the grilled chips.

4.Place the Eggplant into a serving dish.Sprinkle the Cheese over it and Microwave for 30 sec.

Yummm,the melting Cheese on top with a dash of all the spices just taste irresistible.Try it and serve your cravings right!

Take Care & Eat Healthy,
CWM :)

Awards & Thanksgiving!!!

2010-11-30T12:30:00.000-08:00

Hey Guys & Galz...

Its the perfect time of the year to thank all those who have made this blog and the catering business a success.

I owe a big thank-you to Kavita of http://kavitaskitchen.blogspot.com/ for "One lovely blog award".It definitely means a lot to me and would always strive hard to keep up to the expectations.

I would also thanks all of my followers ,fans (on twitter & FB) and clients for their encouragement.Special thanks to Sourabh Patwardhan for his tips,referrals and recommendations.

Last but not the least,tonnes of thanks to my husband Rohan Ranade for his patience,time and endurance through this journey.

Regards,

TBP :)

A Much Needed Make-over :)

2010-11-24T13:11:00.000-08:00

Folks,
Its been over due,the blog page needed a make-over to avoid the chances of looking dated! Keeping in sync with the enthusiasm and response of TBC/CWM followers,the festivities around the corner,ORANGE seemed to be the best colour!

New colour,fresh cuisine,that's US-The Bombay Post:Cosmo-Cuisine Caterers @ Santa Clara,CA

cheers,
TBP

Thanksgiving Specials...Rate Card!

2010-11-23T10:15:00.000-08:00

Here's a list of specials for Thanksgiving Enthusiasts:

# Mix Veggie-Tofu Paratha :3.5 $/2 parathas

# Teekhat-meethachya purya: 3 $/ 6 pieces

# Paneer Tots: 4.99$/4 pieces

# Ragda-Pattice: 5.25$/ 3 pieces

# Chole-Batura: 5.5$ / plate

# Patti Samosa: 6.99$/ 10 pieces (mini size)

# Masale Bhaat/Tondli Bhaat/Vange Bhaat: 9.99$ /lbs

# Ravyacha Sheera: 9.85$/lbs

# Pathwadya: 8.5$/lbs

# Gajar Halwa: 8.99$/lbs

# Dudhi Halwa: 8.99$/lbs

# Soups: 6.99$/lbs

# Shevayanchi Kheer/Dry-Fruit Kheer: 8.99$/lbs

And for the western taste buds...a variety of Indianized beautiful home-made cakes,ice-creams,flans, and cookies.

Cookies:

Raggie Cookies (Nachani chya cookies):12.99$/dozen

Coconut Cookies : 10.99$/dozen

Silky Tofu Cookies: 15.99$/dozen

Chocolate-Nutty Cookies:12.5$/dozen

Naankhatai: 14.99$/dozen

Cakes & Muffins:(*no icing cakes)

Basic Vanilla Bean Cake:(prices upon request)

Chocolate Cake:(prices upon request)

Fruit Cake:(prices upon request)

Ukranian Muffins: 12.5$/8 muffins

Chocolate-Chip Muffins:12.5$/8 muffins

Butter-scotch Muffins:12.5$/8 muffins

TBP :)

Thanksgiving Specials...

2010-11-21T09:08:00.000-08:00

What plans for Thanksgiving? Going out or having a gala time with loved ones at home? Well,the second option would not be as boring if you don't have to cook for all those 3-4 days without disturbing the shopping schedule,isn't it? :)

Ready for all the fun at home??..without turkey and meat??..we have specials during thanksgiving...Paneer Jalfrezie,Dal Tadka,Gulab Jamuns,fruit custards,flans etc! Apart from the usual menu items,a wide range of cakes and cookies too!

Entertain your guests with emaculate gourmet finger food...chaats,chili paneer,gobi manchurian,veg manchurian,veg crispy,paneer pakoda,crispy bhindi,spring rolls,fresh home made wontons..make this thanksgiving a wonderful one!!!

Call Us now...408-647-3496!

TBP

Narali Bhaat :)

2010-11-15T12:31:00.000-08:00

It ain't Narali Pornima/Raksha Bandhan.However,Narali Bhaat is one delicious recipe that hits the flavours of togetherness just right,particularly around the holiday season so nigh!

Order for Narali Bhaat (9.99$/lbs) now! Enjoy the true taste of Maharashtra!

Awaiting your calls and mails,

TBP :)

*special discounts for orders more than 1lbs!

Sabudana Khichadi & Ukdiche Modak Special :)

2010-11-10T09:53:00.000-08:00

Hey Guys & Gals,

This week TBP has a sabudana khichadi (8$/lbs) and ukdiche modak special (4.5$/2 pieces).Anyone interested?

call or mail me ASAP! Orders fast filling!

TBP :)

Contact:petitesiya@gmail.com

Pickles,Masalas,Jams and Jello's: Want Some?

2010-11-08T09:26:00.000-08:00

Hey Folks,

Do vinegar radiant pickles and jams that reach to your dinner table through glass jars interest you? I think NOT! For those who have enjoyed the wonderful pickles from grand-mom's backyards would never be able to satisfy their hunger with those sealed and jarred.

Apart from the usual food and eats we also make fresh pickles( limbu lonche,ambyache lonche,mirchi cha thecha,mix veggie lonche,karalyachi chatni etc),masalas (kala masala,garam masala,kandyacha masala,malvani masala etc) jams and jello's.Start ordering now!!!

Chao for now!

TBP

Shrikhand Sold out!

2010-11-05T13:18:00.000-07:00

Goddess Lakshmi is going to be one happy and content lady tonight.Any guesses?
With an offering like Shrikhand & Basundi even the demons would become saints in a day!! Shrikhand is completely sold out! We would be accepting orders only for Basundi..last few pounds remaining..so hurry,take your share now!!!

*Early bird discount for Basundi if order placed until 3.00pm! Basundi: 9.99$/lbs

Shubh Dipawali! Enjoy and have a safe one :)

TBP

Diwali Chef-Specials!

2010-11-02T17:02:00.000-07:00

Hey Guys & Gurlz,

Howz the shopping pre-Diwali coming along? Did you have a Whacky and happening Halloween this year? Festivals and Celebrations are just so incomplete without good food,isn't it? So dial in and mail in your requests :)

BTW, Diwali faral orders have been pouring in even after the official day of "sold-out".Hence TBP decided to accept orders for Karanjis...but we won't be able to take any more orders for Karanjis too :(

We are now accepting orders for Diwali Chef-Specials..so book the pick NOW! We are just a call away!

TBP :)

Diwali Specials...

2010-10-31T18:00:00.000-07:00

Hey Buddies,

TBP is overwhelmed with your response for Diwali Faral Orders! We are completely sold out! However,we are still accepting orders for Diwali Specials..
Ravyacha Sheera :8 $/lbs
Shrikhand:8 $/lbs
Basundi:9.99 $/lbs
Shevayanchi kheer: 8 $/lbs
Gajar Halwa:9 $/lbs
Gulab jamun (min 12 nos):2.5 $/2 pieces
Flower-batata karanji (min 10 nos): 4.99$/2 pieces
Batata wada(min 10 nos):3 $/2 pieces
Sabudana Wada (min 10 nos):3.99$ /2pieces

All you wonderful people..order now!!

Regards,
TBP :)

Ukdiche Modak?

2010-10-28T08:34:00.000-07:00

Heya,

We are now accepting orders for Ukdiche Modak that you guys could relish during Diwali.Place your orders now!! 4.5$/ 2 pieces of Ukdiche Modak!!

enjoy and order in now!!!

tc,

TBP

Sold out!!!!

2010-10-26T18:15:00.000-07:00

Hey Guys,

We have now officially stopped acceptance of any orders for Diwali Faral! *You may order diwali specials during which would be available in Diwali (1st Nov-10th Nov).

*(Please order at least 24 hours earlier to place orders for specials.)

Enjoy!!
TBP :)

Extended the time :)

2010-10-25T17:19:00.000-07:00

Guys,

We have received tonnes of requests to extend the order acceptance deadline to 26th October! So,please hurry and fix up your orders now!!

regards,

TBP

Diwali Snack Orders closing by today eve!

2010-10-25T12:02:00.000-07:00

Guys,

whoa! what a response from you guys! thanks a bunch is an understatement of expressing gratitude! TBP is getting over booked for Diwali Snack items! We would unfortunately not be able to accept any more orders for "faral items" after today.However,you may order for other items to be delivered during Diwali!

Bachelors,the weekly pick-ups would have wait until 31st oct! Sorry for the inconvenience..we will definitely make up for it during and after diwali!!

Regards,

TBP :)

Hurry! Diwali Snack Orders Fast Filling!!!

2010-10-25T01:36:00.000-07:00

Folks,
27th October is fast approaching and TBP is going to be soon full to the brim! So,order ASAP! We'd love to accept your requests and deliver them just in time to feast over this Diwali.So,hurry up and mail us today at petitesiya@gmail.com or call us.

Awaiting your calls anxiously :)
*Diwali Gifts for all Bay area Folks in CA!!

Tc,Cya soon.
CWM

(*on orders above 55$ placed on 20th october 2010)

The Bombay Post : Cosmo-Cuisine Caterers @ Santa Clara

2010-10-23T17:39:00.000-07:00

Hey,

TBP is destined to be your BFF,since we accept your orders and make yummylicious fresh food to suit your palette!However,here's a basic rate and menu list:

(*the rates+qty are not applicable to party orders)

Any Generic Subji/Bhaji (dry): 2.99$-8.99$/lbs

Any Generic Subji/Bhaji (usal,rassa,curries etc): 3.5$-8.99$/lbs

Daal Varieties (Amti,Pithle,Daal fry etc): 2.99$-6.5$/lbs

Rice Varieties (fried rice,masale bhaat,tondli bhaat,navratan pulao etc):2.99$-9.99$/lbs

Salads & Raita: 1.99$-4.5$/lbs

We have a wide range of other Bambaiiyyaa snacks and eats too like spicy bhel,ragda pattice,khasta kachori chaat,sev puri,dah batata puri,pani puri,pav bhaji,masala pav...hmmm yum! We also serve Jain food and diet conscious meals!

Just dial in,its just a call away :)

regards,

CWM

Diwali Item List & Rate Card

2010-10-22T11:33:00.000-07:00

Diwali Faral: (order before 27th October 2010)

Olya/sukya Naralachi Karanji (12/pack)=12.5$/pk

1 lbs Besan Laduu in Pure ghere (7-9 nos)=8.5$/lbs

1 lbs Sweet Shankarpale =5.30$/lbs

1 lbs Spicy Shankarpale=5.30$/lbs

1 lbs Poha Chivda=5.00$/lbs

1 lbs Churmura/Kurmura Chivda=3.99$/lbs

1 lbs Khobryachi wadi (coconut wadi)=8$/lbs

All barfis etc/lbs=8$-9.99$/lbs

Other Fresh Items during Diwali: (order at least 1-2 days before the date of delivery)

Flower-mutter karanji (10 nos- med size)=4.99$/2 pieces

Sabudana Wada (10 nos-med size)=2.99$/2 pieces

Batata Wada (10 nos-med size)=3$/2 pieces

Khasta Kachori (10 nos-med size)=3.3$/2 pieces

Batate Pohe=5$/lbs
Kakdi Pohe=5.99$/lbs

Sabudana Khichadi=4$/lbs

Upma/sanja=$/lbs

Dahi-wada (10 nos/pk)=5.99$/2 pieces

Shrikhand=8$/lbs

Kheer= 7$/lbs

Gulab Jamun (min 16 nos)=2.5 $/2 pieces

Regards,

Manasi :)

A new venture!!!!

2010-10-06T10:15:00.000-07:00

A rare post from one of the most regular bloggers is always a pleasant one, N'est-ce pas? Have been on a long hiatus of research and detox for over a year only after successfully completing all the recipes.Would be posting a few chosen ones (those worked :P) soon.

I have two reasons to celebrate with all my readers aujourd ' hui! Firstly,it's the first year anniversary of the blog and secondly we have started with "The Bombay Post: Cosmo-Cuisine Catering Services" @ Santa Clara.We shall be catering typical cosmo-cuisine of Bombay (Maharashtrian+Gujju+Chaats+Indo-Chinese +Punjabi) for upto 50 persons.So mail us ASAP at petitesiya@gmail.com

Waiting for your orders :)
CWM

An Israeli CousCous Salad!

2009-10-31T11:57:00.001-07:00

The Land of Israel, known in Hebrew as Eretz Yisrael, has been sacred to the Jewish people since Biblical time. Jews are renowned for their entrepreneurship and intelligence.

The city of Jerusalem is of special importance to Jews, Muslims and Christians as it is the home of sites that are pivotal to their religious beliefs, such as the Israeli-controlled Old City that incorporates the Western Wall and the Temple Mount, the Al-Aqsa Mosque and the Church of the Holy Sepulchre. Other landmarks of religious importance are located in the West Bank, among them Joseph's tomb in Shechem, the birthplace of Jesus and Rachel's Tom in Bethlehe, and the Cave of the Patriarchs in Hebron.

Israel's diverse culture stems from the diversity of the population: Jews from around the world have brought their cultural and religious traditions with them, creating a melting pot of Jewish customs and beliefs. Israel is the only country in the world where life revolves around the Hebrew calendar.

More About Couscous..

Couscous or kuskus is a dish consisting of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are about one millimeter in diameter before cooking. The Levantine variant, popular also in Israel, is about twice the diameter and made of hard wheat instead of semolina.

Couscous from semolina (wheat)

The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. The pellets which are too small to be finished granules of couscous fall through the sieve to be again sprinkled with dry semolina and rolled into pellets. This process continues until all the semolina has been formed into tiny granules of couscous. Sometimes salt is added to the semolina and water.

This process is very labour-intensive. In the traditional method of preparing couscous, groups of women would come together and make large batches over several days.These would then be dried in the sun and used for several months. Couscous was traditionally made from the hard part of the durum, the part of the grain that resisted the grinding of the relatively primitive millstone. In modern times, couscous production is largely mechanized, and the product sold in markets around the world.

Couscous from pearl millet

In the Sahel, pearl millet is pounded or milled to the size and consistency necessary for the couscous.

Madhulika’s Quote

“Israeli couscous is a pasta (like normal couscous), but rolled into larger granules. I like it for its texture as it is almost chewy. Every time I bring it to a party I’m always asked for the recipe. So here it is!”

Over to Madhulika to explain us how to make this delicious recipe.

Ingredients

Israeli couscous: It is man made and comes in white or wheat. The original couscous is made from Semolina (aka rava). Israeli couscous was manufactured during severe rice shortage in Israel.
Tablespoon or so of olive oil
Colored bell pepper, red, yellow, green, orange etc.
Couple of cloves of garlic sliced thinly
A medium onion cut in thin strips
A bag of frozen artichokes
Broccolini florets
Salt
Pepper
Rosemary
Thyme
Sundried tomatoes paste (a couple of tablespoons)
Parsley and/or feta cheese

Now here is the fun part Israeli couscous can be served hot or cold. Here is my favourite way to serve it warm. This recipe can be made and refrigerated for 4-5 days and is great heated up.

Put a tablespoon or so of olive oil in a saucepan and heat, roast the contents of one box of couscous in this. When it turns a little brown add the recommended amount of water and cook.

Now cut up medium sized chunks of colored bell pepper, red, yellow, green, orange etc, couple of cloves of garlic sliced thinly, a medium onion cut in thin strips, a bag of frozen artichokes, and broccolini florets . Roast these veggies plus salt pepper, rosemary and Thyme in generous olive oil in the oven (broil) or on stove top. After the veggies cook (should be firm not soggy) add the cooked couscous. Toss together and adjust for seasonings. We love sundried tomatoes paste (they come in a jar already chopped) so I add about a couple of tablespoons of this. Toss well. Garnish with parsley, and or feta cheese.

It is really fun to try different combos of veggies. You can try even squash and cherry tomatoes (roasted of course).

Note: This is the recipe .But i didn’t have artichokes & broccoli at that time so didn’t put that . So, the picture will not have them.

Thanks Madhulika! I’m sure the readers of CWM are going to enjoy making this Israeli delight.

South African Yellow Rice

2009-10-27T14:50:00.001-07:00

I love discovering new cities and towns.My formal education in Architecture & Construction technology helps me understand the intricacies of town design,landscape & construction dynamics.

Have seen most of Europe,America & South-East Asia by the age of 12.However,South Africa,Australia & New Zealand are on the list of “would love to see favourites” (Rohan are you listening? :P).

No harm visiting South Africa boarded on a dreamy flight,isn’t it? I started digging for some specialties of SA.Their cuisine is not very popular but certainly yummy.

I am presenting their famous Yellow Rice that I found on Allrecipes.com .Yellow Rice has a traditional South African recipe, which comes from the great culinary tradition of the Cape Malays -- originally brought in as slaves in the 17th century.

After eating this rice,I was reminded of a similar Maharashtrian delicacy called “Khichadi”. Might be an effect of Gandhian movement in SA,what say?

But,before the recipe and relish,let us enjoy a virtual trip through the South African living.

Merry Go Round To South Africa

South African construction exhibit a strong influence of British engineering.The Dutch East India company began colonizing SA (Cape Town) in 1806.

South Africa is known for its diversity in cultures, languages, and religious beliefs. Eleven official languages are recognized in the constitution.South Africa is ethnically diverse, with the largest Caucasian, Indian, and racially mixed communities in Africa.

South Africa is ranked sixth out of the world’s seventeen mega diverse countries,with more than 20,000 different plants, or about 10% of all the known species of plants on Earth, making it particularly rich in plant biodiversity.

It may be argued that there is no "single" culture in South Africa because of its ethnic diversity. This diversity has breathed in a unique variety in the South African Cuisine too.South African cuisine is a potpourri of Eastern & Western foods.To fully appreciate the multi-cultural aspect of South Africa's gastronomy, it is necessary to understand its historic evolution.

South African cuisine is heavily meat-based and has spawned the distinctively South African social gathering known as a braai, or barbecue. South Africa has also developed into a major wine producer, with some of the best vineyards lying in valleys around Stellenbosch, Franschoek, Paarl and Barrydale.

Ingredients

1 cup long grain white rice
1/2 teaspoon salt
1 1/2 teaspoons ground turmeric
3 tablespoons white sugar-I used only 3 tsp of sugar as per the reviews.
1/2 teaspoon ground cinnamon
1/2 cup black raisins –I used only about 10 raisins.
1 tablespoon butter-I used normal cooking oil instead.
2 1/2 cups water
red chili powder (my addition)
2 cloves (my addition)
dried powdered parsley (my addition).However,cilantro could be added as well.
Lemon juice-After eating,I thought some juice would do wonders to the recipe. (my suggestion)

Total Time=Cooking Time+Preparation Time=15 minutes (max)

Boil It & Fluff Up

In a saucepan (one could opt for the pressure cooker.However,mine had gone for a toss with its broken valve), I combined the rice, salt, turmeric, sugar, red chili powder,cinnamon, raisins, cloves,parsley and oil and water. Allowed it to boil (uncovered). When it began boiling, I reduced the heat to low, covered and let it simmer for 5-7 minutes (unlike the actual recipe where it suggests simmering it for 20-30 minutes.I felt it would mash up completely), or until rice was fluffy and water has been absorbed. I removed it from the heat and fluff with a fork. It tasted like heaven when hot. I garnished it with dried parsley!

It's easy and plain, but great with meats like venison, corned beef tongue,any meat with gravy or Bobotie.However,I ate it with simple green onion (spring onion) salad and curd!

German Choco-Rum Double Frosting Cake

2009-10-26T14:25:00.001-07:00

In the past 8 months as a persuaded pensioner due to recession I have become an ardent fan of World War II movies and gleefully gulped over 100!

Most of the European nations suffered through the aftermath of WWII.However,the efforts of the European population to re-build,restore & restructure the broken cities post the WWII are commendable.It was Germany introduced to the world concept of Kindergarten and produced great artists,thinkers as well as technologists.

Though I have been to most of the European countries, Germany remains to be one of my most favourite places.Hence,let’s begin The World Culture Tour with Germany.

German Cuisine

German cuisine varies from region to region.Black forest Cake (& the tree forest) is not the only gastronomic contribution of Rhineland to the gastronomical thesaurus.The forest-full nation has a treasure of many more such delicacies.

The southern regions of Bavaria and Swabia, for instance, share a culinary culture with Switzerland and Austria. Pork, beef, and poultry are the main varieties of meat consumed in Germany, with pork being the most popular.Meat is often eaten in sausage form ( 1500 different types of sausage eaten and produced). The most popular vegetables are potatoes, cabbage, carrots, turnips, spinach, and beans.Breakfast is usually a selection of breads (300 types of bread are sold)and rolls with jam and honey or cold meats and cheese, sometimes accompanied by a boiled egg. Cereals or muesli with milk or yoghurt is less common but widespread.

German population is cosmopolitan.The international culture evolved has influenced the traditions,cuisine & beliefs in Germany.Especially in bigger cities like Berlin & Munich, a vivid acceptance of Italian Pizza & Pasta,Turkish/Arab Döner Kebab & Falafel,Chinese,Greek,Thai,Japanese & Indian delicacies could be observed. I must admit that German restaurants have become the world's second most decorated after eateries in France.

The Germans prefer beer over wine (e.g. Alt, Bock, Dunkel, Kölsch, Lager, Malzbie, Pils, and Weizenbier). Their annual beer consumption is 116 litres annually and is the highest in the world. Beer varieties include .Fruit juices,Carbonated mineral water and Schorle (its mixture with fruit juice) are also very popular in Germany.

Sheetal (Los Angeles) shall tour us through The Deutschland with the delicious “German Rum Cake” (Source book:Better homes & gardens gifted by Mary Aunty) she made for her husband Mayur on his 30th birthday.The story of a Choco-Rum Double Frosting Cake unveils…

Sheetal ’s Verdict

“It took the chunk of my evening time…managing my son Abir & making the cake was certainly multi-tasking… but it was worth the trouble for Mayur’s 30th Birthday!! I have put in generously 1 tbsp of rum in everything from cake to frosting (so this one’s for adults :P)..hope you enjoy this German Cake”

Total Time-Cooking Time +Preparation Time=60-90 minutes

Ingredients

3 eggs –Separated egg yolks & whites,kept them aside for 30 minutes (@ room temperature)
2/3 cup butter, softened –Kept it aside for 30 minutes along with separated eggs.
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 4-ounce package semisweet baking chocolate
1 cup sugar
1 teaspoon vanilla
3/4 cup buttermilk or sour milk
1 recipe Coconut-Pecan Frosting (see recipe below)
1 tbsp rum or kirsch (fruit brandy-optional)It was a special occasion so I put in a generous amount of rum :)
For chocolate cream cheese frosting-one pack 8-ounce cream cheese, softened, ½ cup butter, 2 tsp vanilla , ½ cup unsweetened cocoa powder, and 5 ¼ to 5 ¾ cups powdered sugar.

Baketh Frosteth,Mange est- il !

Firstly,I greased two 9x1-1/2-inch or 8x1-1/2-inch round cake pans,lightly dusted some flour over them and set them aside.Then,I mixed flour, baking soda, and salt together.
I combined chocolate and 1/3 cup water In a small saucepan ,stirred it continually while cooking it at low heat until it melted.I allowed it to cool. (If one wishes to add rum or kirsch,omit 1/2 tbsp water from above mixture).
I beat butter (in a large mixing bowl)with an electric mixer on medium to high speed 30 seconds .I gradually added sugar to it until a smooth mixture was ready.I continued beating it for 2 minutes (scrapping the sides of the bowl).The egg yolks need to be added one after the other alternated by generous beating (for a minute with the mixer). I blended the cooled chocolate,vanilla and rum/kirsch into this mixture.Then I added the flour mixture and buttermilk alternately to beaten mixture (beat on low speed after each addition until combined).
Thoroughly washed the beaters. I beat egg whites with an electric mixer on high speed until stiff peaks formed (tips stand straight). Gently folded the egg whites into the batter. Later,I just spread the batter into the greased-floured pans.
I baked in a oven preheated at 350 degree F for 20 to 25 minutes for 9-inch pans (until a wooden toothpick comes out clean). Cooled the cakes on wire racks for 10 minutes.One may enjoy directly from rack or continue with double frosting (coconut-pecan frosting –filing, chocolate cream cheese frosting-top).

Coconut-Pecan Frosting: I added one 5-ounce can (2/3 cup) evaporated milk, 2/3 cup sugar as well as 1/4 cup butter to one beaten egg and cooked (stirring it continuously) over medium heat for 6 to 8 minutes or until thickened and bubbly. Removing it from the heat; I stirred in 1-1/3 cups flaked coconut and 1/2 cup chopped pecans. I covered it and allowed it to cool thoroughly. Filled in the mixture between layers.

Chocolate cream cheese frosting: .
Beat cream cheese, butter, cocoa powder and vanilla together till light and fluffy. Gradually added 2 cups of the powdered sugar, while beating it well. I beat in additional sugar to have fluidity (spread easily). This frost covers the top and sides of two 8 or 8 inch layers. Stored frosted cake in the refrigerator to set.

Its the time to Party! Relish :)

The World Culture avec Cook With Moi…

2009-10-22T16:37:00.001-07:00

Absolute Foodies love experiencing new tastes,discovering newer flavours and better ways to keep glutton within contented.US is one of the best places in the world to experiment with variety of cuisines.Though India food tops the list of favourites,Italian,Thai and others also interest me.

Over 20 days of hard-core cookery blogging have drained me.Instead of going on an undeserved hiatus,I decided to combine work and leisure activity over this weekend.

Cook with moi would be celebrating “The World Culture Week”.I would be sharing some international recipes,restaurant reviews,product reviews,shopping ,art,music,dance architecture,music and tourism related experiences with all the readers and save the trouble of browsing through Yelp during the festive season.

Of course,its an open invitation for all to join in and voice a liberal quote of opinion.So,keep the mails and comments flooding into the mail box!