Easycooking

Vanilla Pound Cake - A guest post by Sharmilee

2012-01-26T08:00:00.000+05:30

I've been getting a good amount of e-mails from all of you asking about my absence here.Well,as I kept replying to all,everything's just fine and I'll be back with a bang soon,hopefully.Till then,I am inviting a few popular food bloggers(and friends)to do guest posts here so that I can feed the blog as well as keep you updated.

Here's the first one from Sharmilee,who blogs at Sharmi's Passions.As you all know,her posts are gorgeous,filled with step by step pics and pics of dishes which leave you drooling.She has aptly chosen a Pound cake for Easycooking readers,so go on drooool:))).Over to Sharmi-
----
I was really happy and excited when Divya approached me for a guest post. Whenever I see her blog, the first thing that strikes me is her awesome baked goodies and cake decorating skills. Thank you so much Divya for giving me an opportunity to do a guest post. This is my first guest post too :)

I had few drafts and the first recipe that came to my mind seeing her mail was the pound cake.This is one of the nofail baking recipes so thought to share with you all. I got the recipe of basic vanilla sponge cake from my cousin long back and tried it here. I modified the same recipe a bit to get this pound cake. The cake has a slight crusty top and the very soft inside, sure one of the best cakes I've baked so far.

Vanilla Pound Cake Recipe

Ingredients:

Maida - 100 gms
Butter - 100 gms (at room temperature)
Granulated Sugar - 100 gms
Eggs - 2
Vanilla extract - 1 tsp
Baking powder - 1 tsp
Milk - 2 tbsp (optional)
Salt - 1/8 tsp (optional)

Method:

1. Sieve maida and baking powder twice for even distribution. Set aside. In a mixing bowl, cream butter and sugar. Beat the eggs until fluffy. 2. Then add the eggs, milk to the butter sugar mixture and mix well. Add vanilla essence, salt and give a quick stir. Then add maida baking powder mixture in batches. 3.The batter should resemble like the one shown below(very creamy batter). Preheat the oven at 176 deg C for 10mins. Meanwhile grease the pan with butter and sprinkle little maida over it. Then tap to remove the extras. Now pour the batter into the pan and bake the cake at 176 deg C for 35-40mins or until the top turns golden brown.
You can insert a tooth pick and check, if it comes out clean then your cake is ready. Keep aside for 10mins then invert. Cool down completely then cut into slices and enjoy.

This is the first time I used my bundt pan though I got it 2months back. I was thrilled to see the cake beautifully unmould from the cake pan. This time I just greased with butter and maida, didnt use butter paper.

My Notes :

I read in an article that for easy unmoulding : Once the cake pan is taken from the oven, keep a wet cloth under the pan for 10mins then invert , the cake comes out clean.
You can even lay butter paper or grease the pan with butter / oil.

A quick Hello and a Giveaway! {Winner}

2012-01-23T10:00:00.000+05:30

Knock knock,anybody home??

I know it is late,but let me start this year's first post by wishing each and every one of you a very Happy New Year.Hope every one of you had a blast and are having a rocking new year.Me,well it has been a fast paced 2011 for us for sure.We finally got settled in our home,one which we saw from brick and cement stage to what we call our home now.

But amongst all the shifting and setting up,I lost my camera(which explains the quiet here)which I guarded with my life.My heart says it is here somewhere hidden but the fact is,it has been missing for over a month now..so!!To top it all,my microwave stopped working all of a sudden.So till I decide if I need a new one or repair this one and get a new camera for myself,I am sorry this space will remain hungry:((.

I should thank each and every one of you who kept visiting this space and left comments and kept sending me mails and queries as to why this space was not updated.

As a small token of love I am giving away one Pigeon Hard-Anodised Concave Tawa to a lucky reader(shipping only within India).Concave Tawa is ideal for making dosa's with thin batters,like Neer dosa,Rava dosa,Wheat flour dosa and many more.

Product Details

Pigeon Hard-Anodised Concave Tawa 260mm

ISI Certified
3mmThick Body with Thermocore Base
Triple Layer Scratch-Resistant GREBLON Hard Anodised Coating
PFOA FREE for healthy Cooking (Chemical Free)
Strong & Sturdy Handle
Heavy Weight Aluminium to be sturdy on the Gas top
1 Year Manufacturer's Warranty.

All you have to do is comment on this post.You can also share a word or two about your favorite cookware.I will be choosing the winner on January 23,8.00AM(IST).So start commenting--Good luck!! Giveaway closed.

The Giveaway winner is Sujatha Umesh--please send me your shipping address with phone number and your prize would be on its way soon--Congrats!!

Disclaimer - This is NOT a paid advertisement.Giveaway sponsored by me.

Baby Potato Biryani

2011-12-26T08:00:00.000+05:30

Come Sunday morning and I am surrounded by a variety of smells in my kitchen.No not from my kitchen but the surrounding ones.While I am whipping up our late breakfast,I hear people pounding and mixing and getting ready to make their elaborate Sunday lunches.Most people I know make Biryani on Sundays mainly because it takes a long time to get done and people usually do not mind waiting to eat something as delicious as a Biryani.

Keeping this in mind,I decided I should try making something elaborate too.My Biryani and pulao is anything but elaborate,taking only about half an hour of my time and few minutes in the pressure cooker.So I chose this recipe from Prathibha's blog,which I had bookmarked ages ago.

The Biryani by itself is delicious and paired with some simple salad and papad makes for a great meal.All I wanted after finishing my lunch was a long nap!

Baby Potato Biryani Recipe

Recipe source - Mallika Badrinath

Ingredients

Basmati Rice - 1 cup

Baby Potatoes - 200 gms(15-16 potatoes)

Onions - 2 big,thinly sliced

Fresh curds - 1/4 cup

Tomato juice - 3/4 cup,freshly extracted from 2-3 tomatoes

Water - 1 cup

Garam masala - 1/4 tsp

Fresh coriander leaves - 1/2 bunch(approximately 1 cup loosely packed)

1 tbsp chopped coriander leaves for garnish

Salt to taste

Oil - to deep fry/shallow fry

Ghee - 1 tsp

To roast and grind

Coriander seeds - 1 tsp

Red chillies - 4

Grated dry coconut - 2 tbsp

Green chillies - 2

Fresh Ginger - 1' piece

Oil - 1/2 tsp

Method

To prepare the rice

Wash basmati rice and soak in water for 10 mins.

Cook basmati rice with 1 cup water and 3/4 cup of freshly made tomato juice in cooker for 2 whistles or on stove top until the water is drained.

Fluff up the rice with fork and spread on a plate and cool the rice completely.Add a tsp of ghee and mix slightly.

To make the masala paste(1)

Grind washed coriander leaves to a fine paste.Beat the curds properly and add the ground paste to it and mix well.

Masala paste(2)

Heat 1/2 tsp oil and add coriander seeds,red chillies and fry until they change their color and add grated coconut and fry slightly.Cool these ingredients and grind along with green chillies and chopped ginger to a fine paste.

Prepare the baby potatoes and onions

Pressure cook baby potatoes for 1 whistle and simmer it for 4-5 mins or pressure cook for 2 whistles.

After the pressure goes down remove them and let them cool.Peel off the skins and pierce each potato with fork in 2-3 places.This helps in potato not to burst while frying.

Heat oil in a deep heavy kadai and deep fry them over medium flame until they are golden brown in color.Drain them on a kitchen towel and keep them aside.You could also shallow fry the potatoes on a tawa.

Also deep fry thinly sliced onions until they are crisp and golden brown in color.Remove them and drain off excess oil in a kitchen towel and keep them aside.

Assemble the Biryani

Take 2 tbsp of oil from the pan and pour into another wide kadai and add ground masala paste and fry well until the raw smell goes away.

Add baby potatoes and half of the fried onions to it and mix well until the masala coats all the potatoes.

Reduce the flame and add curds(mixed with coriander leaves paste) and also add cooled cooked rice and salt and cover it and cook over low flame for 5-6 mins giving a dum to the rice which enhances its taste by absorbing all the flavors.

Remove the lid and mix everything properly.Add remaining fried onions and garam masala powder and mix well and switch off the flame.

Garnish with chopped coriander and serve it hot with mixed vegetable raitha and papad.

Notes

This Biryani is very mildly spiced,so make sure you use good quality garam masala,preferable homemade.You could also use whole garam masala and saute them before adding the masala pastes.
Ideally,the baby potatoes should be deep fried,but shallow frying on a tawa with some oil gives equally delicious results.
As with dishes of similar kinds,the biryani tastes better the next day.So make sure you keep some in a microproof box and reheat and eat it the next day for a tastier version:)

Crust N crumb Plum Cake Mix-Product Review

2011-12-21T08:00:00.000+05:30

I seldom bake using cake mixes.Or rather if cake mixes were cheap(and good!)I'd have never learnt to bake.So it was with slight apprehension I got this packet of cake mix which was highly recommended by the shopkeeper at Staines,Ernakulam where I do my shopping for baking products,tins and other stuff.It has been almost 3 months since I got it and it would have definitely have gone unnoticed if not for the kitchen clean up during our shifting.

I have no clue if I'd be baking my yearly Fruit cake this year as I'd be neck deep in settling down in the new house and I have family visiting during Christmas.So I decided to try this anyway.It is quite easy to bake using a cake mix as you are basically required to mix everything together without all the weighing and sifting.

Have to say the cake batter smelt wonderful and I had high hopes about how the cake's gonna turn out.Not disappointing at all.Though honestly,it is no match to the meticulously made fruit cake but works out well as a substitute in a hurry.It is easier to bake this cake than to go out to bakery to buy one and it costs only 60rs!

I found the cake to be a little on the dry side but taste wise it was like those plum cakes you get off the shelves from bakeries.The taste improves as you keep it so make sure you bake the cake in advance if serving for guests.There are options to bake this cake in the microwave and also in the pressure cooker.

Check out their website for more info.

Disclaimer-This is not a paid review.I used this product and thought of sharing my experience with my readers.

Wishing all my readers who celebrate a very Merry Christmas.If you are looking to bake a fruit cake from scratch,do check out my archives and posts-

Christmas Fruit Cake - 2008
Christmas Fruit Cake - 2009
Christmas Fruit Cake - 2010

and here's an Eggless Version.Happy Holidays!!

Paneer Tikka Masala

2011-12-16T07:30:00.000+05:30

I love my Paneer Tikka.Most of the times,it features on my order list when we dine out and by my own judgement,if the Paneer tikka is good,the main course would be awesome too.Recently,we had it at Dhabba Express,Cenotaph road and were licking our fingers,it was that good.

I wanted to recreate it at home one day for lunch but I had not marinated the ingredients ahead in time.So did a twist there and made this well recommended Paneer Tikka Masala from Vahrevah.The recipe is very simple to put together and works well even if you are in a hurry.I had prepared Jeera Rice and Raita and this made for a Jhakaas combo.

Paneer Tikka Masala

Ingredients
For the marinade-

Paneer - 200gms,cut into cubes
Capsicum - 1,chopped
Onion - 1,chopped
Tomato - 1,chopped
Thick curd - 1/2 cup
Red chilly powder - 2 tsp
Kasoori methi - 1 tsp,crushed
Salt to taste
Lime juice - 1 tsp
Oil - 1/2 tsp

For the gravy

Oil - 1 tsp
Cumin seeds/Jeera - 1/2 tsp
Onion - 1 big,chopped
Ginger garlic paste - 1 tsp
All purpose flour/maida - 1 tsp
Tomato puree - 3/4 cup(puree 2 medium tomatoes to get this amount)
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1 tsp
Water - 1 cup
Coriander leaves - 1/2 cup,chopped

Ingredients

Mix together the ingredients for the marinade,starting with curd,chilly powder,kasoori methi,salt,lime juice and oil.
Tip in the cut vegetables and mix well,keep this aside to marinate for 15 minutes or so till you prepare the gravy for the curry.

In a kadai add oil and crackle cumin seeds.Tip in the chopped onions and saute till they start turning golden.Add a pinch of turmeric and ginger garlic paste.
Add maida and keep stirring.Cook it for 3-5 minutes till the raw smell of maida and ginger garlic paste disappears.

Simultaneously,in a flat tawa add a tsp of oil and saute the marinated vegetables till they get cooked and browned evenly on both sides.

Add tomato puree to the sauteed onions and mix well.Mix in coriander powder,cumin powder,garam masala and saute till you see oil floating on top.Add water and let the whole thing come to a boil.Simmer for a while,about 5 minutes.

Add the roasted vegetables and paneer to the boiling gravy and mix well.Check seasoning.Cook for 5-7 minutes and garnish with freshly chopped coriander leaves.

The Pasta Bar Veneto,Chennai-Restaurant Review

2011-12-12T07:30:00.000+05:30

We've been in love with pasta for a while now.After shoving it aside and refusing to taste it,we've come to a stage where we do not mind having it for dinner at least twice in a week.I think we are making up for the lost time:)

However,we were not too fond of Pasta served in restaurants(whenever we tried).Having taken a liking to it,we had specific tastes as to how a perfect pasta should be.With these thoughts in mind,we decided to check out the exclusive Pasta restaurant aptly named The Pasta Bar Veneto,which came in highly recommended by a dear friend.

We went to the Alsa Mall outlet where we sat facing the popular sandwich carts hoping that our pasta did taste better than those sandwiches and we were not disappointed.The restaurant has a quaint neighbourhood cafe feel.The menu is quite extensive with lots of choices to choose from for both vegetarians and non-vegetarians.It takes a while to pronounce those names though.

We ordered for a salad named Instalata Mista and loved it.Reminded us of those lovely platters of salads from Pizza Hut(Do they serve it now?).Crunchy lettuce with roasted bell peppers,olives and zucchini,it was a treat to the palate.The accompanying Garlic bread was just about ok though.Again,I love the ones they serve in Pizza hut.

Malai Curry di Verdure
I chose to have Pasta Indian style.Farfalle pasta with fresh green peas,capsicum,broccoli and sweet corn in a cashewnut based malai gravy.Yeah,I know the choice is strange.Ajay frowned when I ordered but it turned out fine.I love my pasta and the accompanying sauce as well so was slightly disappointed with the almost-dry looking pasta but the flavors were awesome.The portion is quite huge and I couldn't finish it all my own.I had ulterior motives here as I wanted to dig into the dessert section!

For dessert,I had absolutely no doubts what to choose.The oh-so-popular Mud pie.Loved the way they recommended it to us.If you are a chocoholic like us,you'll flip on this one.Chocolate and chocolate all the way through.Perfect way to end the meal.

A meal for two with salad,two main dishes(including non-veg)and a dessert would cost approximately 700-900 INR.They do home delivery in specific locations too.

Food - 8/10
Ambience - 7/10
Service - 8/10

The Pasta Bar Veneto is at -

Egmore: 1st Floor, Alsa Mall, Egmore, Chennai. Ph 044 4214 5534.

T.Nagar: 32 / 59, Burkit Road, T.Nagar, Chennai. Ph 044-4212 6680.

Disclaimer-This is not a paid review.I liked the restaurant and thought of sharing my experience with my readers.

Eggless Dates-Fruit and Nut Cake

2011-12-08T11:00:00.000+05:30

Blink and it is December already!I've been planning so much for the 'first week of December' since last few months and now that it is here,I am caught unawares.Let me elaborate.We are finally shifting to our own abode by this weekend and I am excited as ever.But all the packing and disposing stuff is taking up most of my time.

Blogging,blog-hopping,even baking has taken a back seat.I had decided to bake this cake much early than this and schedule the post but see what happened.I saw Sweet Punch posts popping up all over the blogosphere and I was jolted out of my daydreams.Luckily,I had decided on this recipe so everything happened quite fast.Baked this cake yesterday night and posting it here now.

This would probably be my last bake in my present kitchen and last bake of the year too.Can't wait to set up stuff in my new kitchen and start baking and blogging from there:).

Dates Cake is a constant bake in my home,here and in Ernakulam.The nutty taste with the delicate flavor of dates is a winner.So I was eager to see how this new recipe would turn out.I modified the recipe a bit by adding grated carrots and chopped nuts into the cake making it a fruit and nut cake.Check out the video here by Lakshmi Nair.

Eggless Dates Fruit and Nut Cake Recipe
Recipe source - Lakshmi Nair

Ingredients

Seedless dates - 200gms,chopped fine
Carrot - 1 medium,grated
Mixed nuts - 50 gms(I used Cashews,Almonds and Walnuts)
Sugar - 1 cup
Garam Masala* - 1 rounded teaspoon
Oil - 1/2 cup
Water - 2 cups
Flour - 2 cups
Baking soda - 2 tsp

Method

In a thick bottomed saucepan,mix in the dates,carrot,mixed nuts,sugar,garam masala,oil and water.Bring to a boil and then simmer for 5 minutes.
Switch off the flame and cool to room temperature.

Sift together flour and baking soda.
Mix the sifted flour with the cooked date mix and beat with a wooden spoon till you get a smooth batter.

Preheat oven to 180C.Grease a 6 cup Bundt tin**.
Pour the batter into the prepared cake tin and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool on a wire rack.

Notes

*Garam masala in a cake is a unique trick I learnt from Deeba of PAB.I assure it would not give out a curry taste.The flavor of the mixed spices elevate the cake to a fruit cake level.Of course,you'd have to use homeground garam masala.The readymade ones give out a funny taste.
You could make your own masala for this cake by powdering together 3 cloves,1/2' stick cinnamon and 1 cardamom.
**I have used a Bundt tin here,you could use an 8' round or a 9' square cake tin.

Beansaa Talasani/Beans stir-fried with Garlic

2011-12-03T07:00:00.000+05:30

One thing I wasn't prepared for after marriage into a South Canara(Mangalore)family was the extensive use of Garlic.Here I am,from a typical amchi household where we didn't even cook with onions even!Of course after I started cooking North Indian and Chinese dishes(without Garlic of course),onions did a slow entry into our house,but Garlic was a no-no.

I realized that garlic is something I'd never fall in love with.

To start with,the pungent flavour kind of puts me off and the fact that most of the times,it is added as whole cloves into a curry or stir-fry(as opposed to paste or minced garlic)was a further bummer.Ma-in-law completely understands my plight and removes a portion aside for me before adding the whole garlic tadka.

Ajay,on the other hand loves garlic.I mock him sometimes saying that even if I made a garlic stir-fry,he'd eat it with full gusto.So I guess you'd know by now that this stir-fry is a garlic loves delight.Simple beans stir-fry elevates to a different level when made this way.Don't go by my word,if you like garlic,you'd love this for sure.

Beans Talasani Recipe

Ingredients

Beans - 1/4 kg,ends cut and side strings removed
Red chillies - 2-3,roughly cut
Whole garlic cloves - 5-6(or more,if you like-keep the peels),crushed slightly
Oil - 2 tsp
Salt to taste

Method

Chop the beans side wise into even pieces.
In a kadai add oil and saute the garlic cloves in it till they start turning brown.Mix in the chillies and saute for a minute.
Tip in the beans,add salt to taste,sprinkle a few tbsps of water.
Cover with a lid and cook for 5-10 minutes or till the beans are cooked.
Serve with rice and dal.

Notes

Talasani is the generic name for stir-fries using garlic as tadka/seasoning.Beans can be replaced with yard long beans,gherkins or any vegetables of your choice.
Of course,if you are like me and do not like garlic,skip the garlic and make a tadka using mustard seeds and red chillies.The stir-fry would still taste great!

Maggi Bhuna Masala-Product review

2011-11-30T07:00:00.000+05:30

Most of the times,when required to make a North Indian gravy one thing which puts me off is the whole onion-tomato slicing-sauteing and the grinding part.Of course,when I feel like eating something badly,nothing looks like an effort.But for those lazy times,Maggi Bhuna masala is the perfect answer.

There are two varieties available.One with ginger-garlic and one without.They say the onions and tomatoes are sauteed using just 1 spoon of oil,a relief for us who think a lot about the fat content in packaged foods.Maggi is a trusted brand in India,so this one was on my must-try list.I got around 5-6 packets and decided to explore the possibilities,fueled by the ads.

I made Dal Tadka using the Bhuna masala for Vegetables/Dal and was pleasantly surprised.I haven't tried making anything else with dal other than the usual yellow dal or dal tadka.This one had a typical dhaba kind of taste to it.I don't know if I'd try it again using homemade ground masala,but it tasted good with rotis and I guess that's what counts.

Speaking of rotis,how can a tomato fry with vegetables fall behind?I resort to good ol' tomato fry whenever there's a dearth of vegetables or I am too lazy to try something elaborate.Using the bhuna masala for vegetables,I added tomatoes,green peas and capsicum and gave a li'l twist to our regular tomato fry.It was a bit too tangy for Ajay but perfect for me to mop up those rotis.

Next recipe I tried was Rajma masala.We both love Rajma masala and I had high hopes from the same dish made with bhuna masala for gravies.I loved the final dish but felt the masala was not enough for the Rajma dish if it was to be served for a family of four.It was just sufficient for us.Ok,I could just go ahead and add two packets and more Rajma,but just saying.

Mention north Indian and how can we forget Paneer.I wanted to try out Paneer butter masala but the Paneer matar they showed in ads was too tempting and I decided to try just that.I am amazed by the ease in which we can make this delicious dish in just 15 minutes or less if you have Paneer and frozen green peas ready in the fridge.(sorry for the straight out of the pan pic!)

Check out their site for more recipe ideas and more info about the product.

This is not a paid review.I used and liked this product and just thought of sharing it with my readers.

--------

For my readers who love their cup of coffee,Times deal have an amazing offer of ‘Buy any beverage and Get another one absolutely Free @ Barista Lavazza’. This deal is available Pan India.

Eggless Tiramisu Cake

2011-11-25T09:45:00.000+05:30

Tiramisu,the name itself evokes a sense of wanting doesn't it?After a long long wait,I finally tasted my first Tiramisu a couple of days back.I have come across the name on many different menus across restaurants in Chennai but was apprehensive to try.I didn't want the first impression to be a damp squib.After hearing quite a number of good reviews,I had mine at The Pasta Bar Veneto and fell in love with it.

Remember the Tiramisu Cake we baked a while back?I wanted to try it again coz I am yet to muster up courage to make the real deal.Making Mascarpone cheese at home is such an easy task that you tend to forgive the gourmet stores who do not stock up on it:).I decided to go eggless this time.So an Eggless Tiramisu cake it is,even though it sounds like an Oxymoron for sure:)

The first part is making the sponge cakes.I made the never-fail eggless sponge cake recipe which I've tried here.Of course,making Mascarpone cheese on your own is only for us deprived souls who do not get to buy it off the shelves.But let me tell you,it is so worth it!

Eggless Tiramisu Cake Recipe
(Original recipe from Baking From My Home To Yours)

Ingredients

For the Cake(Double the recipe or bake two cakes.I made one plain cake and one with Coffee flavor)

All purpose flour – 1¼ cups

Cornflour - ¼ cup

Thick curd – 1 cup

Sugar – ¾ cup
Refined oil – ½ cup
Baking powder – 1 tsp
Baking soda – ½ tsp
Vanilla essence – 1 tsp

Method(Check out step by step for the Chocolate version here)

Preheat oven to 180C.

Grease an 9’ round cake tin.
Beat together sugar and curds well.
Add baking powder and baking soda,mix well and keep aside for 2-3 minutes.
Bubbles will start appearing on top-add oil and vanilla essence and beat well.
Mix in the flour 1 tbsp at a time and make a smooth batter.

I added a tsp of cocoa powder to 1/3 of the batter and then swirled it together with the yellow batter for a marbled effect.
Bake for 30-35 minutes or until a toothpick inserted comes out clean.

For the espresso extract:

2 tablespoons instant espresso powder

2 tablespoons boiling water

Stir the espresso powder and boiling water together in a small cup until blended. Set aside

For the espresso syrup:

½ cup water

1/3 cup sugar
1 tablespoon amaretto, Kahlua, or brandy[I skipped this,added a tsp of Vanilla essence instead]
Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the liqueur or brandy; set aside.

For the filling and frosting:

1 8-ounce container mascarpone (store-bought or homemade)½ cup confectioners’ sugar, sifted
1½ teaspoons pure vanilla extract

1 tablespoon amaretto, Kahlua, or brandy[I skipped this]
1 cup cold heavy cream
2 ½ ounces bittersweet or semisweet chocolate, finely chopped, or about ½ cup store-bought mini chocolate chips[I used chopped chocolate]

Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth.

Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.

To assemble the cake:

If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer with about one third of the espresso syrup. Smooth some of the mascarpone cream over the layer – user about 1 1/4 cups – and gently press the chopped chocolate into the filling. Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup.

For the frosting, whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so. Refrigerate the cake too.

With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top.Stick chopped chocolate pieces on the sides and do a doodle design on top if desired.I piped some swirls with some chocolate ganache.

Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.

I know the recipe can fill up pages,but if you attempt each element on its own,it is not so difficult.Only a matter of making a sponge and the filling,that's it,easy isn't it?Hope you try this piece of heaven,it truly is!

Eggless Chocolate Chip Cookies

2011-11-19T07:00:00.000+05:30

Disclaimer - This is not the authentic recipe for chocolate chip cookie.I have put forth my version here which is just a basic butter cookie adorned with chocolate chips.

I have not tasted the so-called 'authentic' chocolate chip cookie.From what I've heard,it is a chewy cookie full of chocolate chips and is out of the world.The closest I've come to taste these are in the form of Hide and seek biscuits or Good Day chocolate chip biscuits.

I used to bake and try a new cookie recipe at least once in a week during my initial baking days.But as they say,once you hit bulls eye then whenever you are required to bake it,you tend to go back to the trusted recipe.Absolutely no harm in that but I feel it makes you biased towards new recipes.What I am saying is that,though I've always wanted to try out an authentic version of the same,the ease of this recipe and the taste stops me from trying it.

Eggless Chocolate Chip Cookies Recipe

Ingredients(makes 24-26 cookies)

Butter(softened) - 1/2 cup/100gms
Powdered sugar - 1/2 cup(Cinnamon sugar or Vanilla sugar can also be used for great results)
Flour - 1 cup
Cornflour - 1/2 cup
Chocolate chips - 1/2 cup

Method

Cream together butter and sugar with a fork or wooden spoon till it becomes creamy.

Mix in flour,cornflour and chocolate chips.Knead softly to form a smooth dough.

Keep aside for 5-10 minutes then form smooth balls(lime sized) and place on an ungreased cookie tray.

Bake for 20-24 minutes or till done.
Cool on a wire rack and store in air tight containers.

Notes

Basic recipe of this cookie can be tweaked to make different types of cookies.You could add orange zest or coffee extract to make it taste different.
The amount of butter to flour ratio is a bit less,so you might have to add a tsp or so milk if the dough doesn't come together.Take care not to add too much liquid since this tends to make the cookie hard.
The amount of baking time given is for chewy-in-the-middle and crunchy-on-the-sides type of cookie.If you want crunchier cookies,flatten them a little before baking a bake for an extra two minutes.
You could also replace 2 tbsp of cornflour with cocoa powder and add white chocolate chips in place of milk chocolate chips for an opposite version of the same recipe.

-----
On another note,thanks to all of your support and encouragement,the Plagiarism issue is sorted out now.The blog is shut down by Google since it contained copied recipes from many blogs.A special thanks to Nags of Edible Garden for the timely help.

Coffee Chocolate Chip Bundt Cake

2011-11-15T09:00:00.000+05:30

I like the ease at which I bake cakes these days.Must be practice,no kidding!!Earlier,though I loved to bake the initial procedure of measuring,sifting,baking and cleaning up after that was something I did not look forward to.But now it happens in a flow.I zero in on a recipe,take out my bowls and beater and in less than 10 minutes I've got everything ready and the cake inside the oven.

I had decided to bake for the (Inter)National Bundt day two days back.Home alone on Sunday,I thought I had all the time in the world till when at roughly around 2,I realized I hadn't baked the cake yet.Since the recipe was already chosen,I just had to whip it up and the cake got done in less than an hour and I was pleased with myself:)

The recipe is a small variation from the super-reliable recipes of Deeba,Lime Buttermilk Pound cake.The Chocolate version as well as the Mango version were super hits and I knew this one would be one too.I had made this sometime back for a coffee-loving friends birthday.Love the combination of coffee and chocolate,just like this one.

Coffee Chocolate Chip Bundt Cake
Recipe source - Deeba

Ingredients

Plain flour - 1 1/2 cups
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Salt - 1/2 tsp
Unsalted butter, room temperature - 1/2 cup
Vanilla or plain sugar - 1 cup
Eggs - 2
Buttermilk {or substitute recipe below}- 100 ml
Pure vanilla extract - 1 tsp
Instant Coffee powder - 1 tsp(I used Bru)
Warm water - 1 tsp
Chocolate chips - 1/4 cup
Cinnamon powder - 1 tsp(optional)

To make buttermilk substitute at home:

Take 100ml milk at room temp; add 1 tsp white vinegar. Let it stand 5-10 minutes. When it curdles, it's ready.

Method

Preheat oven to 170C.
Grease and flour a 6 cup Bundt pan well.(make sure you grease the crevices well for easier release of the cake from the pan)

Sift the flour with the baking powder, baking soda and salt. Reserve.

Mix together instant coffee and warm water.Keep aside.

Cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla extract and coffee mixture.

With beater on low add the flour and buttermilk alternately in three lots.

Mix chocolate chips with a tsp flour and fold it into the batter.Mix in the cinnamon.

Bake for 50-60 minutes till golden brown on top, and the tester comes out clean.

You could top it with powdered sugar or a glaze.I had some leftover ganache in the fridge and swirled it on top with some silver dragees.Wait for the cake to cool down completely before cutting to get neat slices.
Have you baked a Bundt for (Inter)National bundt day yet?If you do,send it to Mary-The Food Librarian who will be sending a cute I Like Big Bundts button to everyone who participates.

I love your Blog - The Food Librarian

2011-11-12T07:00:00.000+05:30

Whenever I bump on to a new blog,the first thing I look out for is the baking archive.From there,without doubt I'll search for a chocolate cake recipe,then I'll write it down for trying out later and then check out all the other recipes in leisure.It was during my search for a chocolate-cinnamon cake that I landed up on Mary's blog many moons ago.

Cinnamon Chocolate Bundt Cake

Mary-The Food Librarian calls herself Librarian by day and Baker by night.Once you start reading up her blog,you'll realize that she is a very enthusiastic baker and part of many baking groups too.She even baked up a complete Dessert Bar section for her friends wedding.

Wedding Dessert Bar

One reason I so badly wanted a Bundt pan for myself was Mary's fascination for the same.She is crazy about Bundts and have been doing a Bundt Marathon for 30 days for the last 2 years and the current one is going on now.I wanted to take part in the celebration too,but sadly I didn't have the pan.(then)

I like Big Bundts - Whoa,what a collection!

Apart from Bundts,Mary also loves to create Jello recipes.Her recipe for Broken Glass Jello is one of the most popular recipes in her blog.

Broken Glass Jello

and here's the bundt version

Here are some more unusual Bundts from her blog

Monkey Bread in a Bundt

Croquembundt

Ice-cream Bundt

Tomato Soup Bundt

As you could guess from her recipes,if there is a teeny scope,The Food Librarian will "bundt' it:).

She is posting 30 Bundt cakes non-stop from October 15th,gearing up for the National Bundt day on November 15th.I sent in my entry last year which made her claim that I am her Bundt representative in India,how cool!If you have a Bundt pan(not a ring-mould!)do bake with her on what we call now as International Bundt day and post it on your blog on November 15th.She is sending a cute I like Big Bundts button to every one who participates.I got mine last year and can't wait for one more.

Some of the Bundt Cakes I've posted here so far-

Dulce de Leche Bundt Cake

Dates and Nuts Bundt Cake

Roasted Banana Rum Cake

Condensed Milk Pound Cake

Hope you choose a recipe and bake for International Bundt Day on November 15th!

*All pictures published with the bloggers permission.

Self saucing Coffee & Chocolate Pudding (Eggless)

2011-11-09T08:00:00.000+05:30

I was apprehensive whether to post this pudding now or not.The plagiarism issue is reeling over my head and I am neck deep in packing and disposing stuff.I could have done without the added pressure of looking out whether the copycat blog got closed down or not!Apparently we are dealing with a shameless person here,who despite several warnings,continues to post copied stuff.But I guess these mixed bag of emotions make life worthwhile.
Thank you to all of you who wrote in with words of support and encouragement.I don't know what I would have done without you guys.Really.

We chose this pudding for our Sweet Punch challenge this month.The name itself explains the texture of the pudding-self saucing pudding.The recipe and the method is very unique.First we make a pudding batter and then top it with a chocolate-coffee sauce and bake it.As it bakes,the cake/pudding comes up leaving a thick sauce underneath which makes the pudding a class apart.

If you like chocolate and coffee,you'd love this pudding.

Self-saucing Coffee&Chocolate Pudding
Recipe source

Ingredients

Flour - 1 cup
Baking powder - 2 tsp
Cocoa powder - 2 tsp
Salt - a pinch
Sugar - 1/2 cup
Butter - 2 tbsp,melted
Milk - 1/2 cup
Yogurt - 1 tsp(in place of 1 egg)
Almonds - 50 gms,sliced

For the topping

Sugar - 1/2 cup
Instant coffee powder - 1 tsp
Cocoa powder - 3 tbsp
Water - 1 cup

Method

Preheat oven to 180°C.
Sift together flour

baking powder

cocoa powder

salt

and sugar

Stir through butter,

milk,

yogurt

and almonds

until well combined.

Spoon batter into 4 ramekins.(I used 6 since my ramekins are smaller in size).

Mix together sugar,

coffee powder

cocoa powder

and water.

Pour over the ramekins but do not stir.

Bake for 20 minutes.

Dust with cocoa powder or cinnamon and sugar; serve with vanilla ice cream.I served it plain to enjoy the full flavor of coffee and chocolate.

Plagiarism strikes!

2011-11-08T10:03:00.002+05:30

I check out my stats,traffic sources and audience every once in a while.Yesterday,a link led me to a page which I initially thought was my own blog.More than 150 recipes from my blog has been blatantly copied there,including the 'about me' page(which is apparently the most popular post on that blog!),the whole of my 'recipe index'(which took me around a week to compile!)and many more recipes.

I have commented on one of the posts(I didn't know which one to choose,there are so many posts of mine there!)and asked that person to remove my posts as soon as possible.Since there is an about me section as well,I don't want people to start thinking I am the one who is plagiarising(since there are posts from some other blogs as well!).Have also sent a mail to google reporting copyright infringement.

I want to let all my readers know that allrecipesforcooking.blogspot.com is NOT MY BLOG.

My posts have been blatantly copied by this person without giving any due credit to this blog.Despite commenting yesterday night asking to remove the posts,that person has put in a new post from my blog today morning.So the only way out is to shut that blog down.I have given my complaint here,please do let me know if there is anything more I can/should do.

I have also changed the feeds from full feed to summary only.Hope my readers understand.

Thank you for your support and encouragement.

Kesar Kulfi

2011-11-04T08:05:00.000+05:30

Vanilla ice-cream slice on a plate was our Sunday treat.There was a quaint little ice-cream parlour on M.G.road we used to frequent every Sunday after our outing in Children's park.Appa did not approve of having food from outside those days,so eating out meant dessert first for us:).We eagerly looked forward to it whatever season of the year it was.

Having ice-cream when it is pitch dark outside accompanied with heavy rains and thunder has its own joy.Do you like to eat ice-cream when it is cold outside too?

Everywhere in Chennai,there are carts selling kulfi and we are addicted to it.Every beach outing has to be accompanied with kulfi(Badam milk has taken a backseat:).Studded with nuts with the right hint of sweetness and not very rich and stuffy on the stomach,kulfi is a winner.

Got this recipe from a friend who in turn got it from a kulfi-wala.Since it was only an approximate recipe,I looked up a few videos on the net to make sure and have provided revised measurements.

Kesar Kulfi

Ingredients

Full fat milk - 1ltr -approximately 5 cups
Sugar - 1 cup heaped
Cornflour - 1 tsp
Saffron strands-a few,soaked in warm milk
Almonds - 15,sliced
Cardamom powder - a pinch
Badam essence - few drops(optional)

Method

In a thick bottomed kadai add the milk and take out about 1/4 cup.Mix the cold milk with cornflour and keep aside.
Switch on the flame and keep on high till the milk boils.Then simmer and keep stirring for about 15-20 minutes when the milk starts reducing and very slightly changes in colour.
Mix in the cornflour paste as you keep stirring.The milk would thicken instantly,so make sure you keep stirring to avoid burning.
Add in the sugar,the kesar mix and the badam.Simmer for 2-3 minutes.Mix in the cardamom and badam essence(if using)and switch off the flame.
Let it cool to room temperature and then pour into kulfi moulds and freeze for 4-5 hours.
Remove from the moulds and serve garnished with some more sliced almonds for an extra crunch.

Notes

You could replace the almonds with pistachios or cashews too.Or use a combination of all the nuts-yum!
If the kulfis do not easily come out of the moulds,just place the moulds under running tap water and try again.Keeping it out in room temperature for a few minutes helps too.
If you do not have a kulfi mould(I don't have one too,this one is an ice-pop mould)set it in a tight fitting plastic box or a tupperware,scoop it out and serve.

Vaingana Upkari ~ Stir fried Brinjal

2011-11-01T08:00:00.000+05:30

Getting back to blogging after long is difficult indeed.The break was unintentional.I thought I could continue blogging despite the hectic work going on but I was wrong.I didn't have any drafts ready too so the blog suffered in the meantime.Diwali came and went without a single festive recipe here,sorry to disappoint all of you who came in to check the specials.

Which reminds me,hope everyone had a great Diwali.As is the norm in our house,we get into a strict diet mode the moment Diwali festivities are done,which mostly happens at the sight of the last sweet disappearing(into our tummy of course!)so that we can gear up for Christmas:):)

Brinjal is one vegetable I share a love-hate relationship with.On the outset I'd say I dislike Brinjal but if cooked the right way with the right kind of spices,I don't mind having it.Amma makes a mean Brinjal upkari with Sambhar powder and this is my way of doing it.

Vaingana Upkari - Stir fried Brinjal

Ingredients

Brinjal - 3 medium,sliced and soaked in water
Onion - 1 medium,thinly sliced(amma doesn't use onions)
Sambhar powder - 2 tsp
Tamarind extract - 1 tsp(I used readymade tamarind paste)
Hot water - 1/4 cup
Grated Jaggery - 1 tbsp(optional)
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Salt to taste

Method

Drain the brinjal slices soaked in water and apply salt.Keep aside for a few minutes till you get everything else ready.
Soak the tamarind extract and sambhar powder in hot water.
In a kadai add oil and splutter mustard seeds and add curry leaves.
Mix in the onions and saute till it starts turning golden brown.
Add the sambhar powder-tamarind mix and the grated jaggery.Mix well.
Squeeze the brinjal pieces well and mix in.Cover with a lid and cook for 5-7 minutes or till the brinjal is tender and cooked evenly.

Yellow Cake with Chocolate Ganache

2011-10-20T07:00:00.000+05:30

Long before I started baking and even cooking,while in school and college,my Christian friends used to bring slices of homemade yellow cake in their snack box.Though I loved the fluffy texture and the pretty golden yellow colour,I used to be put off by the strong smell of eggs.Some one later told me they added almost 6 egg yolks to get the colour and the texture and then I started to politely say no whenever I was offered a piece.

I tried different variations of Yellow cake lookalikes,but never got around to baking the real one.Having several trusted recipes up my sleeve,I knew I shouldn't delay it further.I got the perfect excuse to bake when we got invited to a friends' place for lunch.I also had to use up some dark chocolate ganache remaining from the cake I made for a friends' birthday.

This recipe is named My favourite Yellow Cake and is from PW's Tasty Kitchen.

Yellow Cake -
Yields 2 8' cakes-I halved the recipe

Ingredients

Sugar - 2 cups
Oil - 1 cup
Vanilla Extract - 1 tsp
Eggs - 4
All-purpose Flour - 2 1/2 cups
Baking Powder - 2 tsp
Salt - 1/2 tsp
Milk - 3/4 cup
Sour Cream - 4 tbsp(I used Yogurt)

Method

Preheat oven to 175C.

Grease/Line an 8' round pan.

Whisk together flour,baking powder and salt.

Beat sugar, oil, and vanilla extract for a few minutes.

Beat in eggs one at a time.

Add flour mixture and milk/sour cream alternately to the sugar mixture.Mix until combined.

Transfer to the oven and bake for 35 minutes or until an inserted toothpick comes out clean.

To Serve

Chocolate Ganache - 1/2 cup

Smear the top and sides of the cake with the ganache and swirl with a palette knife lightly.You could also fill the cake with the ganache.

Notes

I used normal granulated sugar and had to beat for a couple of minutes for the sugar to mix well(after adding the eggs).Next time I am using fine sugar or else sugar powdered in the mixie.
The cake stays soft and moist even after refrigerating because of the oil added,but if you are frosting the cake with the ganache,leave it outside to come to room temperature and then serve.
Use good quality vanilla extract which most of the times masks the eggy smell entirely.I find beating the eggs for a while till they turn light and fluffy makes the cake devoid of the eggy smell too.Having said that,this cake does not smell eggy at all.(too many eggy in one sentence,sorry:)

Simple Cauliflower&Green Peas Stir-fry

2011-10-17T07:00:00.000+05:30

How often do you raid your fridge for prospective vegetables for curries and stir fries for lunch or dinner and find a bit of everything and get confused even further?yes,that happens to me most of the time.Since I cook for two,I always have half or quarter of a vegetable left in the fridge and God help it if I forget about it.After a fridge cleaning drive lately,I am more careful about the stuff I am putting in these days.

As I was finishing up cooking for lunch,I got few florets of Cauliflower(left from making this sabzi)and the last of my frozen green peas.I also had some peeled shallots in the fridge so decided to put everything together.Do you add different vegetables in a stir-fry and call it a mix veg stir fry too;),I'd love to know!

Simple Cauliflower & Green Peas Stir fry

Ingredients

Cauliflower florets - about 2 cups,chopped
Fresh/Frozen Green peas - 1/3 cup
Haldi/Turmeric powder - 1/4 tsp
Shallots/Pearl onions - 5-6,sliced
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Curry leaves - 1 sprig
Sambhar powder* - 1 tsp
Salt to taste

Method

Clean the cauliflower florets in several changes of water.In a pan,add haldi and warm to the touch water and add cauliflower and green peas(if frozen) and keep aside for a few minutes till you get everything else ready.
In a kadai,add oil and splutter mustard seeds.Mix in the sliced shallots and curry leaves till the shallots start turning golden brown.
Lower the flame and add sambhar powder and saute for a minute or so taking care not to burn.
Drain the cauliflower and green peas and mix it in.Add enough salt to taste and sprinkle about a tbsp or so water and close the kadai with a lid.
Simmer and cook for 5-7 minutes.

*If you do not have ready made Sambhar powder,you can use a mix of red chilly powder and dhania powder.

---
On another note,a week back we had a grand blogger meet at Hyatt,Chennai for an event organized by Indiblogger along with Tata Grande.I was a bit apprehensive in the beginning as I didn't know anyone other than a couple of Food bloggers,but oh boy was I wrong.The bloggers were so friendly and in a while,all of us got along with each other like a house on fire.Here's a peek-

(Image Source)

Indiblogger also had a Dove campaign going on and as a part of it,they sent home a Dove Hair care package.I am very choosy when it comes to using hair products but Dove is truly a class apart.Loving the product.

---

If you have not yet geared up for Diwali and confused where to start and what to cook,check out Indus Ladies Free e-book for download with 100 Diwali recipes.You can find my recipe for Kadi too.

Burgundy's,Chennai-Restaurant Review

2011-10-14T21:30:00.000+05:30

A while back,a fellow blogger added me to a food group on Facebook which was aptly named Chennai food guide.It featured restaurant reviews and food reviews in general.Being in Chennai and being a foodie(somewhat!),I started liking the group.Me and Ajay are always at a loss when it comes to dining out and after a lot of thought process,we find ourselves going back to our regular joints(which is not a bad idea,btw).

Chennai has come a long way from being popular only for Idli-Sambhar-Dosa.You can find many restaurants which serve International cuisine and with people travelling out of the country ever so often,it is only a fitting change from the regular restaurant food.

We were invited for a food review of the newly opened restaurant Burgundy's,at MRC nagar.It is run by the popular trio Vipin Sachdev,Somna Sachdev and Neha Agarwal who are also part of the famous Tuscana Pizzeria,Kryptos and Subway in Chennai.Vipin took time off from his busy schedule and entertained us throughout with his witty stories!

Burgundy's is an all day dining restaurant which opens at 6.30 am till midnight.According to Vipin,the kitchen serves everything in the menu at all times.There is no compulsion to eat chat only in the evening or pakodas only during tea time.If it is on the menu,it is available throughout the day.

The restaurant has a typical lazy coffee shop feel.Spacious and airy it relaxes you getting you prepared to savour the food to come.We were served the buffet lunch which also had a live chaat counter.So platters of Bhelpuri and Dahi Papdi chaat were passed around.Chaat was just about okay,nothing extra ordinary.I think for us,eating chaat which gets prepared with gloved hands and mineral water just doesn't taste as good as the roadside ones,blame it on our palates!!

For vegetarians Tandoori Vegetables was served next.Now this one made me sit up.Broccoli,Zuchini and coloured peppers in a tandoori dish,that is some innovation.Crunchy vegetables with a lovely smoky flavour and the right hint of spiciness,this one was a winner.

The buffet menu also boasts of cold sandwiches and hot pizzas.The sandwich didn't score well on my opinion.The bread was too hard to chew,so I stuck to eating lettuce,tomatoes and the fresh buffalo mozarella cheese.

But the Pizza was just awesome.With few vegetables on top(compared to the overstuffed toppings) and just the right amount of cheese and thinner than thin crust it was worth the full price of the buffet!It was quite light and did not stuff you up as I feared since I had the full buffet spread to look forward to.The pizzas are baked in a wood-fire lookalike rotating oven which has a metal base and an internal flame to bake the pizzas evenly.A friend even made a passing comment that the pizza puffs up like Poori!!

We headed to the buffet table which was replete with salads of all kinds.Pasta salads,fruit and vegetable salads and dips.Here's a look.

Apple and Pear Salad

Cucumber and Cherry Tomato Salad

Pasta Salad

Broccoli Salad with Herbed Cream

The main course featured South Indian food,Chinese,North Indian as well as Thai.I tried the Roasted Vegetables and Vegetarian Noodles and even though I wanted to believe this is no different than in others look wise,I have to say the prominent ginger-garlic-soya-tomato flavor was absent in these noodles.It tasted great though,I wonder what pixie dust the chef put into it!

Roasted Vegetables

As I was getting stuffed by now,I decided to take it easy and try only a few stuff more as I wanted to dig into the dessert section.My next course was North Indian as I chose to have Vegetable Biryani(which smelt so much like its Non-veg counterpart,I almost backed out before double checking with the chef!).With just the right amount of vegetables and perfectly spiced it could be had on its own without any sides.But I decided to pair it with some Vegetable Kofta-creamy and rich,Ajwaini Paneer-soft paneer cubes in a succulent gravy spiced with Ajwain and Kadai vegetables-again with vegetables which are not usually associated with such side dishes-Broccoli,zuchini and cauliflower.

Vegetable Biryani

Vegetable Kofta

Ajwaini Paneer

Kadai Vegetables

After the scrumptious meal,it was time for dessert.But sadly I couldn't indulge much as I was quite full.I decided to go for the most appealing dessert from the dessert section which was a very difficult choice indeed.There was a lot to choose from-Rice Kheer,Malai Sandwich,Sweet Tarts,Dates cake,Sacher Torte,Fruit Bowl,Blackforest Pastry,Mango Mousse,Banana Cake,Thai Coconut Custard and many more.

I tried out the Sacher Torte and liked it.I mean,it is chocolate and it is a cake,whats not there to like!The Thai coconut custard also tasted great,full of coconut flavour and a lovely texture,sadly,I was too full to do justice to it!

The buffet lunch is priced at 750/-inclusive of all taxes and dinner is priced at 975/-(for veg and non-veg).Not cheap by any standards,but here you pay money for the quality and the whole experience.I am blown away by the buffet,now I am going for the alacarte.

Burgundy's is at Somerset Greenways,MRC Nagar,next to Chettinad School.For reservations call 044 49001000.

Food - 8/10
Ambience - 7/10
Service - 8/10

Chocolate Caramel Tarts

2011-10-07T14:30:00.000+05:30

Remember these Jam tarts I baked a while back,well the Sweet Punch team has chosen it to be our challenge for the month.Though I had initially decided that I'd bake it once again for the punch,the food blogger in me poked her head and asked me to bake something else.I mean,Jam tart is already on the blog,so why not bake something else!

I looked around for different fillings and was confused which one to choose.We are not really fond of pastry and such and the only one we liked were these Jam tarts.I knew I had to tread in carefully to make it like-able.I'd thought of making Butterscotch filling from scratch but then had a better idea.

Leftover ganache from the fridge+leftover dulce de leche+fresh pastry for the tart=delicious chocolate caramel tarts.As simple as that!
Chocolate Caramel Tarts
Recipe source for the Tart - Thankam Philip book of Baking

Ingredients[Makes 12 tarts]
[I halved the recipe]

Flour-115g
Butter-60g [chilled]
Baking powder – ½ tsp
Water-4-5 drops

For the filling

Dulce de leche - 1/4 cup
Chocolate Ganache - 1/2 cup

Method
Mix flour and baking powder together.

Add the butter and rub it with your fingertips till it resembles breadcrumbs.

Now add water little by little and form a dough[do not knead,just mix slightly with your fingertips].

Divide the dough into 12 parts.Flatten each ball using a rolling pin and line the tart moulds.

Bake at 180 degress for 15 mins or till done.

De-mould when cool.

With the help of a spoon,smear dulce de leche over the tarts(more like a layer),pipe swirls of chocolate ganache on top and decorate with sprinkles,silver dragees,chocolate curls or cocoa powder.You could also leave it plain,either way it tastes delicious.

Notes

I refrigerated the tart dough for about 20 minutes before rolling it since it was quite hot and humid in the kitchen.This makes it easier to roll the dough.
Make sure you do not knead the dough,it just needs a little help to come together,if you work the dough too much the tart would turn out hard.
The combination of caramel and chocolate is worth trying out,I feared it would be too sweet for our choice,but it was just perfect.
You could fill the tart with anything of your choice,it could be whipped cream and fruits or some nutella or even jam and marmalade,choice is yours!!

Eggless Banana-Choco chip Squares

2011-10-04T07:00:00.000+05:30

There was a time when over ripe bananas were used only to make Buns and then these muffins but these days when bananas get over ripe,I am lost for choice.There are so many yummy recipes using bananas and I feel I should try them all.Since it is Navrathri,I wanted to try out an eggless recipe from my over crowded bookmarked folder.Aparna's Eggless Banana Choco chip squares seemed like the perfect choice.

The recipe is a breeze to make and the chocolate chips in every bite make it a great treat.

Eggless Banana Choco Chip Squares

Ingredients

Butter - 75 gms,softened at room temperature
Brown sugar - 3/4 cup,firmly packed
Ripe Banana - 1 large,pureed/mashed
Milk - 3-4 tbsp
Vanilla extract - 1/2 tsp
Cardamom pod - 1(optional)
All purpose flour - 1 1/2 cups
Baking powder - 1 1/2 tsp
Salt - 1/2 tsp
Chocolate chips - 1/3 cup

Method

Preheat oven to 180C.Grease/line a 7' square cake tin.

Puree the banana with milk,cardamom and vanilla extract till smooth.

Sift together flour and baking powder and keep aside.

Beat together sugar and butter till fluffy and creamy.Mix in the banana puree and beat till smooth.

Mix in the sifted flour and beat again on moderate speed till you get a smooth batter.

Fold in the chocolate chips.

Scrape the batter into the prepared tin,scatter more chocolate chips if you like

and bake for 30-35 minutes or till a toothpick inserted into the center of the cake comes out clean.

Cool in the tin for about 5 minutes and then invert into a wire rack for further cooling.
Cut into squares and serve.
The recipe makes 9 big or 16 small squares.

Sending this to Raks who is Celebrating Sweets with Fruits and Veggies an event originally started by Nivedita.

September 2011 Kerala Kitchen Round-up

2011-10-01T09:10:00.000+05:30

I am honoured to present before you the yummilicious round-up of Kerala Kitchen for the month of September.Onam was celebrated in much pomp and glory during the month so there are an array of traditional dishes for you.

Kerala cuisine is incomplete without non-vegetarian dishes but Easycooking is a Vegetarian blog:).Since I forgot to mention in the rules about this and since it would not be fair if I do not publish the non-veg entries,you can see non-veg dishes for the first time in this blog.This,of course is a one off situation:)

Without further ado,let me present the round-up.

Vegetarian Side-dishes

Ramya of Ramya's recipes sent in a Moong dal with coconut curry

Ramya's second entry is Pineapple Pachadi

Ramya's third entry is Ulli Sambhar

Kaveri of Palakkad Chamayal sent in a Beans and Carrot Thoran

Kaveri's second entry is Kaalan

Kaveri's third entry is Avial

Vidhya of A portion to share sends in Carrot Thoran

NK of Foodie corner sends in Ethakka Pineapple Pachadi

Julie of Erivum Puliyum sends in Thamaravalayam Pachadi

Julie's second entry is Mambazha Pulisheri

Julie's third entry is Paneer Green Onion Thoran

Sobha of Good Food sends in Soya Chunks Stew

Rose of Magpie's recipe sends in Red Moong and Squash Erisseri

Swapna of Swapna's Cuisine sends in Chakkakuru Maanga Curry

Rinku Naveen of Rinku's Kitchen Treats sends in a complete Ona sadya to us,starting with

Mathanga Vanpayar Erisseri

Thakkali Rasam

Varutharacha Sambhar

Sambharam

Anoosha Mithun sent in a recipe for North Kerala Sambhar

Ingredients

Toor dal-1/2 cup

Onion- 1 large

Green chillies-2 nos

Turmeric powder-1/2 tsp

Ladies finger-4 medium

Brinjal-1 medium

Carrot-1 medium

Drumsticks-2 large

Potato-1 large

Tomato-2 large

Yam-50 gm

Beans-3 nos

Snake guard-1 small

Bitterguard-1small

(all the vegetables sliced into 2 inch pieces longitudinally)

Tamarind - small lemon sized ball

For dry roasting

Grated coconut_2 tablespoon

Urad dal-1 teaspoon

Chana dal_1 teaspoon

Garlicpods-1

Curryleaves-3nos

Jeera-a pinch

Shallots-2 nos

Kashmiri chilli powder-2 tbsp

Corianderpowder-4tbsp

Fenugreek powder-1tsp

Hing-1 tsp

For seasoning

Oil-i1tbsp

Mustard seeds-1tsp

Redchilli-2 nos

Curry leaves-few

Shallots-2 chopped

For garnishing

Coriander leaves_chopped 2 springs

METHOD

Pressure cook toordal,sliced onions and greenchillies with turmileric powder until 3 whistles

Mix together sliced vegetables except ladies finger and tomato

Again pressure cook for 1 whistle

Dry roast the ingredients and grind to a smooth paste

Mix together with the cooked vegetables and toor dal and bring to boil

Add ladies finger and tomato sauted in oil

Extract the tamarind juice and add to it

Finally add the hing powder simmer it for 5minutes

Season it and garnish with chopped coriander leaves

Now the sambar is ready to be served

Your attention please:

Do not over roast the ingredients

While dry roasting,add the powders after the flame is switched off

The dal should be well cooked

Small amount of grated jaggery will add to the taste

Snacks / Breakfast Dishes

Jehanne of Cooking Doctor sends in White Flour Poori

Ramya's fourth entry Paal Pidi

Julie's fourth entry is Yellow Vegetable Uthappam

Julie's fifth entry is Ela Ada

Julie's sixth entry is Diamond Cuts

Sobha's second entry is Paniyaram

Roshan of Roshan's Cucina sends in Paalappam/Velleppam

Swapna's second entry is Chakka Upperi

Swapna's third entry Kuzhalappam Vilayichathu

Kurry Leaves sends in Coconut Laddoo

Vidhya of Sugar and Spice sends in Ellunda

Nalini of Nalini's Kitchen sends in Unniappam

Non vegetarian Entries

Seafood

Amina Khaleel of Amina Creation sends in Easy Fish Fry

Ramya's fifth entry Meen Peera

Vidhya's second entry Prawns Curry

Julie's seventh entry Meen Pollichathu

Karishma of Effortless Cooking sends in Pan-fried Fish surprise

Eggs , Chicken & Meat

Ramya's sixth entry Egg Kurma

Zareena of My experiments with food sends in Thalassery Chicken Dum Biriyani

Julie's eighth entry Thattukada Chicken Fry

Jehanne's second entry Coconut and Mint lamb Curry

Since it was Onam,we at Kerala Kitchen had put Payasam as this month's challenge.Thank you for cooking up so many varieties for us!

Payasams

Ramya's seventh entry Gothambu Payasam

Jayasree of Kailas Kitchen sends in Kadalaparippu Pradhaman

Rose's second entry Ada payasam

Rinku's Semiya Payasam

Julie's ninth entry Parippu Payasam

Rashmi of Easy Cook sends in Ada Pradhaman

Swapna's fourth entry Gothambu Payasam

Sarah of Spoonful of Delight sends in Parippu Payasam

Gattu's Journal sends in a Chadachadayam

Here's a small round-up of Onam recipes I put up-

Now let me present Kerala Kitchen September Winners

Ramya's Paal Pidi wins the Best Dish

Swapna's Gothambu Payasam wins the Best Pic

Top contributor is Rinku Naveen who sent in a whooping 14 entries!

Hope I have not missed any entry.If you have sent in your entry and cannot find it in this round-up,please send me a mail and I'll happily include your dishes.Meanwhile check out Khushi's blog for the next edition of Kerala Kitchen.

Thank you,

Divya & The Kerala Kitchen team.

On another note,stay tuned at Easycooking's Facebook page as I have a Cookbook giveaway coming up tomorrow!

Sheera~Sooji Halwa

2011-09-28T14:40:00.002+05:30

Today is the first day of the nine-day festival of Navrathri.There is festive spirit all around with people setting up their Golu and getting prepared for the visits and fun.I am invited to many houses too and boy,I love wearing a saree and visiting my neighbours' home and look forward to the goodie bag they give,the Sundal for the day and the bangles.

Only thing which annoys me is the request for a song.Not a single visit goes by without the hostess saying,"sing a song",or rather "oru paattu paadu ma".Any excuses of sore throat or bad voice or even ignorance does not work here,so I give in most of the times.Now who wants to hear me sing??

I decided to start the day with a sweet prasadam.Sheera or sooji halwa is one of the easiest prasadams you can make in a jiffy.I do have my trusted recipe here,but since today is Wednesday,the day we blog-hop I picked the recipe from Shireen's blog Ruchik Randhap.Shireen is a Manglorean and I identify so much with her style of cooking though the methods are a bit different.

Blog-hop Wednesdays is an event started by Radhika,wherein we are assigned a blog every alternate Wednesday and we are supposed to cook from that blog and blog about it.What a great way to get to know each others blogs and bring variety to the dining table!

Sheera~Sooji Halwa

Recipe source - Ruchik Randhap

Ingredients

Sooji rava/semolina - 1 cup
Water - 1 cup
Milk - 1 cup
Sugar - 1/2 cup
Salt - a pinch
Ghee - 2 tbsp
Cashewnuts - 10
Raisins - 6
Saffron - a few strands soaked in milk

Method

In a sauce pan,boil together milk and water,mix in salt and sugar and switch off the flame.Keep it warm.
In a thick bottomed pan,melt ghee and roast the cashewnuts till golden brown and raisins till they puff up.Drain and keep aside.
Roast the rava in the same pan till it slightly starts turning golden brown.
Mix in the milk-water-sugar mixture and the saffron and keep stirring.When everything gets mixed and the rava starts forming lumps,close with a lid and let it cook for a minute or so.
Open the pan and add a tsp of ghee(optional)and mix it well.Mix in the roasted cashews and raisins.
Serve warm.

I Love your Blog ~ Amanda's I am baker

2011-09-23T07:00:00.000+05:30

If you love baking or you love reading baking blogs,you shouldn't miss Amanda's blog.I discovered I am Baker sometime back and I am hooked to it.Amanda is a mother of four and churns out baking goodies one after the other,not only for her family,but for her friends and acquaintances as well-how sweet is that!

Amanda is a pro in Cake decorating,still she challenges herself from time to time by decorating different cakes using the same icing tip.Check this out-

Wilton grass tip for 3 different Cakes

Cake by the Numbers

She also posts detailed tutorials for beginner cake decorators with step by step pictures.

Lilac Cake Tutorial

Rose Cake Tutorial

Rose Cookie Tutorial

Vertical Layer Cake Tutorial

Have you ever seen a cake with 25 layers?Amanda thinks she's crazy to attempt something like this but someone who struggles with even 2-3 layers,I feel it isn't crazy from any angle.It is sheer determination.Check out her 25 layered July 4th Cake.

When she had a baby boy,she made these cookies to celebrate and share it with her family,friends and hospital staff.

It's a Boy Cookies

Check out how she used one cake mix to make 6 different cakes in jars for a deserving family who had just had their first baby.

Her Mother's day cake almost had me teary eyed,which mother wouldn't like to have a cake like this?

Last but not the least,here is a Homemade Cake recipe mix which she uses for most of her cakes.
Homemade White Cake mix

*All pictures published with the bloggers permission.