Cooking is Fun!!!

SOYA KEBABS

2024-05-14T13:11:00.003+05:30

Christmas Plum Cake (Eggless)

2023-12-27T11:41:00.004+05:30

INGREDIENTS: (for the cake)

1-1/2 Cup AP flour (Maida)

1 cup Yogurt

3/4 cup brown sugar

1/2 cup vegetable oil

1/2 tsp ginger+clove+cinnamon powder

1/2 tsp baking soda

1 tsp baking powder

1 tsp vanilla essence

INGREDIENTS: (for the soak)

2/3 cups orange juice

1/3 cup water

1 cup each dried fruits (cranberries, prunes, dates, black raisins, tutti-fruity, etc.)

1/4 cup each almonds, walnuts and cashews

METHOD:

Sift flour, baking powder, baking soda and cinnamon, ginger and clove powder together and keep aside.
Cream together yogurt and sugar.
Add in the oil and mix well together
Pour orange juice and water in a pan.
Add the dried fruits in the pan and cook well till the juice is soaked up by the fruits.
Let the mixture cool.
Chop the nuts and keep aside
once the fruit mixture is cooled add it to the batter and fold in nicely.
Reserve a small amount of the mixture to sprinkile on top of the batter
Prepare two 6 inch cake tin by lining with parchment paper and greasing with oil.
Divide the batter in the cake tins.
Top the batter with the reserved fruit mix.
Bake in a preheated oven at 160 degrees for 45 minutes.
Cool, demould and enjoy.

Kadhai Paneer

2020-01-27T13:34:00.000+05:30

This simple, mouthwatering paneer recipe is quick to make and tastes just as good. This Paneer recipe goes well with Chapati, Paratha or even Naan or Kulcha. Here's what we need to make Kadhai Paneer:

500gm Paneer
1 Capsicum (cut in cubes)
1 Tomato (cut in cubes)
1 large onion (Cut in cubes)
1 tsp ginger garlic paste
2 tbsp cream + 1 tbsp
1-2 tsp kasoori methi (lightly roasted & crushed)
2 tbsp fresh cream
2 tbsp Kadhai Masala
1 tsp turmeric powder
1 tsp Kashmiri Red Chilli powder
Oil for cooking
Salt to taste

For the kadhai masala dry roast 1 tbsp coriander seeds, 1 tbsp fennel seeds and 3-4 dried red chillies. Grind to make a powder.

In a wok or Kadhai heat the oil and fry the onion till translucent. Then add the ginger garlic paste and fry till the raw aroma of the paste goes away. Next tip in the tomatoes and the capsicum. Fry them for a few minutes. Add the masalas (turmeric, red chilli powder and the kadhai masala). Fry till you get the aromas from the masalas. Add the cream and cook till the masalas are cooked and the oil separates. Throw in the paneer and cook for a while. Add the Kasuri Methi. Stir and cook for a few seconds. Add the cream and turn the gas off. Kadhai Paneer is ready to be served with bread of your choice.

Note: The veggies need not be cooked thoroughly. There should be a little crunch in the capsicum and the tomatoes should be mushy.

Orange Cake

2020-01-17T16:53:00.000+05:30

A simple, easy to make cake recipe which can be prepared in no time. A perfect winter treat for the kids when oranges are available abundantly. Go ahead and try this out and I am sure your kids will love it.

To make this we will need -

Orange juice of 1 orange
1 Cup All Purpose Flour (Maida)
1/2 cup Sugar
1/4 cup oil
1 tsp Orange Rind
1 tsp baking Powder
2 eggs

Prepare a 6 inch cake tin by applying a little oil and placing a parchment paper. Whisk the eggs and sugar together till it is fluffy and the sugar is dissolved. Add oil and beat it for a few minutes. Sift the all purpose flour and baking powder together and add it to the mixture. Mix gently till all the flour is thoroughly incorporated. Add the orange juice and the rind. Mix nicely. Pour the batter in the prepared cake tin. Preheat the oven at 180 degrees. Bake for 30-35 minutes. Check for readiness by inserting a skewer or toothpick in the centre of the cake. If it comes out clean, the cake is done. Let it cool completely. Demould the cake and remove the parchment paper. Slice and enjoy this sweet and a little tangy treat.

Mango Pudding

2019-06-17T13:41:00.002+05:30

It's the season for Mangoes, the king of fruits and a personal favourite too. While it is a delicious fruit, all dessert made with mango turns out to be delicious too. I made this mango pudding, an easy and tasty recipe and can be made in just a few minutes.

Ingredients:
Mango pulp - 1 cup
Amul Fresh Cream - 1 cup
Sugar - 3-4 tbsp
Milk - 1/2 cup
Unflavoured Gelatin - 2 tsp
Water - 2 tsp

Method:
Mix Gelatin and water and keep aside to bloom. Blend all the ingredients together in a blender to make smooth paste. Heat the gelatin mix until it is fully dissolved. Cool and mix with the mango and cream. Transfer into Ramekin and allow to set in refrigerator for 4-6 hours. Serve chilled with chopped mango.

Khandvi

2016-04-26T12:25:00.001+05:30

INGREDIENTS:

1 Cup Chickpea flour (Besan)
3/4 cup yogurt
1 tsp ginger-chili paste
1/2 tsp turmeric powder
Salt to taste
Oil
1 tsp mustard seeds

FOR GARNISH:
Grated Coconut
Finely chopped coriander

METHOD:

Mix together flour, yogurt, ginger-chili paste, turmeric powder, salt and required water to make a lump free paste. Add about 1-2 cups of water in pressure cooker and put the mixture in a bowl. Steam the mixture in the pressure cooker up to 4-5 whistles. Release the pressure immediately. Take the bowl out and whisk thoroughly. Keep two greased trays ready. Spread the mixture thinly on the trays. Let it set for a while. Sprinkle a little grated coconut and finely chopped coriander. Cut into strip and roll the khandvis. To prepare the tempering heat oil in a pan and add the mustard seeds. When they stop spluttering switch off the gas. Sprinkle the tempering on the khandvi. Garnish with grated coconut and chopped coriander. Serve and enjoy!!

Baked Egg & Cheese Frittata

2016-04-22T16:31:00.000+05:30

Baked Egg & Cheese Frittata

Awesomely easy recipe for breakfast or kids lunch box. Here's how to make it :)

Ingredients:

6 eggs,
1/2 cup milk or cream,
1 onion chopped finely,
1/2 grated carrot
2-3 florets of broccoli finely chopped
1 small tomato finely chopped,
handful of chopped coriander,
oil for frying
salt and pepper,
grated cheese .

Method:

Grease muffin tray. Heat oil and saute all the veggies till a little soft. Cool the mixture. Whisk the eggs and mix the sauted veggies and cheese. Fill 3/4th of the muffin cups. Top with grated cheese. Bake at 180 degrees for 20-25 mins or until a toothpick inserted in the middle comes out clean. Enjoy!

Jell-O Pinwheel

2016-04-22T13:13:00.000+05:30

Jell-O Pinwheel

Easy to make and yummy to taste, a sure hit with the kids!!

Ingredients:

1 Pkt Raspberry / Cherry / Strawberry (for that matter any flavour) Jelly crystals
1 1/4 cup mini marshmallows (You can cut the big ones in smaller pieces too)
Water as directed in the jelly packet

Method:

Empty the jelly crystals in a bowl and add the required amount of water (as mentioned in the packet). Mix thoroughly till everything is well blended. Heat the mixture in microwave for one minute. Stir. Add the marshmallows and let it sit in the warm mixture for a while. Whisk the mixture. The marshmallows should start to dissolve in the jelly mix. Heat for another minute and continue whisking. When everything is mixed thoroughly, grease a square baking dish and pour the content into the baking dish. Let it set for 6-8 hours in the fridge. When the jelly nice and firm, loosen the side and start rolling. With the help of thin thread cut 2-3 cms thick slices. Serve chilled and enjoy!!

Mango Strawberry Mousse

2016-04-20T18:03:00.000+05:30

Ingredients:

3 Mangoes
5-6 Strawberries
4 tbsp Sugar
2 tsp gelatin
1 1/2 cup whipping cream+3 tbsp of sugar
whipped cream and strawberries for garnishing

Method:

puree Mangoes and strawberries with sugar. Soak 2 tsp of gelatin in hot water till it dissolves completely. Whisk the whipping cream till soft peaks. Add sugar to the whipping cream. To the mango and strawberry puree add the gelatin. Mix together the whipped cream and the puree very nicely. Pour in individual cups and let is set in the refrigerator for 6-8 hours. Garnish with whipped cream and strawberry. Serve cold!!

Strawberry Panna Cotta

2016-04-20T17:46:00.000+05:30

STRAWBERRY PANNA COTTA

Ingredients:

1 3/4 cup buttermilk,
1 cup milk,
1 cup heavy whipping cream,
500 gms strawberry (some for garnishing),
7-8 tbsp sugar,
1 1/2 tsp gelatin (unflavoured).

Method:

Blend together strawberries, buttermilk and sugar and sieve through a fine mesh to remove any big pieces. sprinkle the gelatin on the milk and let it soak. bring the cream to a boil and add it to the milk. mix nicely and then add this mixture to the buttermilk and strawberry mix. combine together all very nice. Pour in ramekins and refrigerate overnight. Serve chilled topped with sweetened whipped cream and strawberry!! Enjoy!!

Spaghetti & Meatball cups

2016-04-05T17:05:00.001+05:30

Ingredients:

Handful of spaghetti
1 pkt of chicken meatballs (readymade)
Pasta/Pizza Sauce
Parmesan Cheese
2 tsp of Olive Oil
Finely chopped fresh coriander for garnishing

Method:

Boil the spaghetti till al dente. Drain and mix with olive oil and half of the parmesan. Keep aside. Grease a muffin tray with butter. Make cups with the spaghetti. Add one tbsp of pasta/pizza sauce to each cup. Place one meatball each in the cup. Top with one tbsp of sauce. Sprinkle generous amount of parmesan on each cup. Preheat the oven at 180 degree celsius. Bake for 15-18 mins till the cheese melts and the top is little brownish. Remove the cups with the help of a butter knife. Garnish with chopped coriander. Serve hot! Enjoy!

Chicken Samosa

2016-03-09T18:03:00.000+05:30

Samosas ready to be fried

Ingredients:
For the cover:
2 cups maida
5 tbsp ghee
water as required

For the filling:
2 cups boneless chicken boiled and shredded
1 medium onion finely chopped
salt to taste
oil for frying
1 tsp ginger garlic paste
1 tsp dhania powder
1 tsp kashmiri red chilli powder
a pinch of haldi
a pinch of sugar

Method:

Combine maida and ghee and knead a dough (not very soft). Keep aside covered with a wet cloth. In a wok heat enough oil and add onions. When onions turn translucent add ginger garlic paste, dhania powder, chilli powder, haldi and sugar. Fry for a little and then add the shredded chicken. Sprinkle a little water and keep frying till all the spices are well mixed with chicken. Make the samosas (see post http://swadunlimited.blogspot.in/2012/01/samosa.html). Deep fry them till golden brown. Serve hot with tomato ketchup. Enjoy!!

Deep fried and ready to be devoured

Hummus with homemade Tahini

2016-01-19T14:22:00.004+05:30

Mediterranean cuisine is incomplete without Hummus. It is used as a dip, as a spread and a snack. I have been trying to make it at home for quite sometime. Now that I found the recipe, I had to give it a try.

Ingredients:

Hummus

For Tahini paste:
1/2 cup white sesame seed (lightly roasted)
Olive oil as required

For Hummus:
1 cup Garbanzo Beans (Kabuli Chana)
Soaked overnight and boiled till soft
3-4 cloves garlic
Juice of 1 lemon
Salt to taste
5-6 tbsp of Tahini Paste
Olive Oil and Paprika for garnish

Method:

If Tahini paste is not readily available, you can make this paste by blending together roasted sesame seed and olive oil. Make the paste to dropping consistency by adding olive oil as required.

To make hummus, add boiled beans, garlic cloves, salt, lemon juice, tahini paste to a blender. Blend together to a fine smooth paste. Add a little water if required. Check for consistency and taste. Remove in a bowl, drizzle with olive oil and sprinkle paprika. Serve with pita bread or thinly cut cucumber, carrot and capsicum.

Tahini Paste

Vegetarian Shami Kabab (with soya granules)

2015-08-17T09:23:00.000+05:30

Ingredients:
1 1/2 cup soya granule soaked in boiling water
1 cup chana daal soaked
1 medium sized onion chopped finely
6-7 cloves garlic chopped finely
1" piece ginger chopped finely
1 tsp cumin powder
1 tsp coriander powder
Salt to taste
1/2 tsp chilli powder
1/2 tsp turmeric powder
1 tsp garam masala powder
3-4 slices of bread
Oil for frying + shallow frying the kababs

Method:
Squeeze out all the water from the soaked soya granules and keep aside. In a wok heat oil and fry the onions, ginger and garlic. Add the soya granules and fry a little. Then add the soaked daal and fry till all the water dries up and the daal is cooked. Add the rest of the spices and bread pieces. Fry a little more. Remove from heat and cool. Grind everything to a fine paste. Shape the paste into kababs and shallow fry them. Serve hot with coriander chutney.

Instant Jalebi

2014-10-21T19:18:00.000+05:30

Jalebis had been my favourite dessert for a long long time and I have always wanted to make them at home. Having heard from many that the process is quite difficult and requires a lot of practice to perfect them, I had never attempted making them at home. I had been on search for a quick and easy recipe for quite sometime and now that I found one, I could not wait to make them. They came out (almost) perfect, crisp on the outside and sweet, juicy inside. I want to share this recipe with you all who want to make this beauties at home and enjoy them whenever they want to.

Ingredients:

1 cup all purpose flour
1/2 cup yogurt
1 heaped teaspoon baking powder
few drops of orange colour (optional)
water as required to make the batter
oil for deep frying

for the syrup:
2 cups sugar
1 cup water
a few saffron strands

Method:
Make one thread consistency sugar syrup by boiling sugar and water in medium high heat for about 15-17 minutes. To check the thread consistency, take a drop of little cooled syrup between your index finger and thumb. Press and lift the fingers, you will see a single thread of the syrup. Remove from heat and let it cool a bit.

Mix the flour and baking powder thoroughly. Add yogurt and enough water to make a thick batter. The batter should be smooth, dropping consistency and light. Fill a ketchup dispenser with the batter. Heat oil in a heavy flat bottomed pan. The temperature of the oil should not be very hot. Pipe the batter in circles and cross the circle to ensure that the spiral stays together. Wait until the sizzle dies out a little and then turn the jalebis. Fry till crisp and directly transfer from oil to the warm sugar syrup. Let it sit in the syrup for 4-5 minutes. Remove and serve hot!

Basic White Bread

2014-06-23T20:05:00.001+05:30

Ingredients:
3/4 cup warm water
1 pkt dry yeast
1/2 cup milk
1 tbsp vegetable oil
1 tbsp honey
Salt to taste
3 cups of all purpose flour (approx.)

Method:
In a large bowl mix together warm water and yeast. Keep stirring until it dissolves completely. Then add the honey, milk, oil and salt to the yeast water. Keep aside for 10 minutes or until the water starts frothing. Now start incorporating the flour in the mix until you have a soft sticky dough. By this time you will have incorporated 2 cups of water. Now put the dough on a well floured working top and start kneading the dough with hand and keep incorporating flour little by little until you get a smooth elastic dough. Put the dough in a bowl and cover it with cling wrap and let it rest for 2 hours until it has doubled in size. Once doubled, take the dough and knock out the air from the dough. Shape it in a log and place it in a well greased loaf tin. Again let it rest for 45 mins to an hour. Preheat the oven to 180 degrees. Bake for 35 minutes until the top is golden and the bread sounds hollow when tapped. Let it cool completely before slicing. Enjoy!!

Peanut Butter Banana Cookies

2014-06-15T15:25:00.001+05:30

This soft chewy cookies are good to taste, easy to make and healthy. Must give it a try :)

Ingredients:
A little more than 1/2 cup brown sugar
2 cups all purpose flour
1 ripe banana mashed
1/2 cup peanut butter
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon powder
1 egg at room temperature
100 gm unsalted butter at room temp.

Method:
Pre-heat the oven to 180 degrees C. Line a baking tray with parchment paper and set aside. In a bowl sift together flour, baking powder, baking soda, cinnamon powder and keep aside. In a separate bowl cream together brown sugar and butter. Add the mashed banana and the egg and beat it for some time. Then add the peanut butter and mix well. Add the sifted flour to the mix to form a soft dough. Take small balls of the dough and roll them between your palms and place them on the baking tray. Using a fork make a criss-cross pattern. Sprinkle some sugar on the cookies and bake them for 10-12 minutes at 180 degrees. Cool and enjoy!!! These cookies can be stored in an airtight container.

Chocolate Mousse Cake

2014-05-05T08:45:00.000+05:30

It's yummy, it's chocolate all the way and it's a Mousse cake. Here's how to make it.....

Ingredients:

For the base:

20-25 Oreo Cookies

75 gms unsalted butter melted

For the chocolate mousse:

1 pack Hershey's Semi-sweet chocolate chips

2 cups heavy whipping cream divided

2 tsp gelatin mixed in a little hot water

For the chocolate glaze:

1/2 pack Hershey's Milk Chocolate chips

2 tbsp unsalted butter at room temperature

1/2 cup heavy whipping cream

Method:

Grease and line a 9 inch spring form cake tin and keep ready. To prepare the base grind the Oreo Cookies in grinder to a sand-like consistency. Mix with the melted butter. Spread the mixture evenly on the cake tin and smooth it out with the back of a spoon. Put it in the refrigerator while you prepare the mousse.

To prepare the mousse, melt together chocolate chips and 1/2 cup heavy whipping over a double boiler until smooth. Make sure there are no lumps. Then add the gelatin mix and combine thoroughly. Whip the remaining cream until soft peaks form. Slowly fold in the cream with the chocolate mixture. Pour the chocolate and cream mix on to the prepared base and transfer it to the refrigerator for at least 2-3 hours or until set thoroughly.

For the chocolate glaze, melt together 1/2 packs milk chocolate chips and butter. When fully melted add the whipping cream stirring continuously. Remove from heat and let it cool down to room temperature. Check if the mousse has set thoroughly. Pour the chocolate glaze over the mousse and turn the cake tin so that the top is coated with the glaze. Again transfer to the refrigerator for 4-6 hours. Enjoy your melt-in-the-mouth Chocolate Mousse cake!!

Red Velvet Cheesecake Brownies

2014-04-07T16:07:00.000+05:30

Ingredients:

1/2 cup unsalted butter (at room temperature)
3/4 cup all purpose flour
1 cup granulated sugar
1 tsp distilled white vinegar
1 tsp vanilla extract
2 eggs
2 tbsp liquid red food colour
3 tbsp cocoa powder
1/4 tsp salt

For the cheesecake topping:
1 tub philadelphia Creamcheese
3 tbsp sugar
1 egg

Method:
Line a square baking dish with parchment paper and keep ready. Preheat the oven at 180 degrees C. Cream together butter and sugar until light and smooth. Add the eggs one by one till it is fully incorporated. Add the vinegar, salt and red food colour. Mix thoroughly. Add the cocoa powder and flour and fold it into the batter. Reserve 1/4th cup of the batter. Pour the remaining batter into the prepared baking dish. Spread evenly with the help of a knife or spoon. Now in a separate bowl beat together the creamcheese and sugar till smooth. Add the egg and beat for some more time. Spread this creamcheese mixture evenly over the brownie mixture. Now take dollops of the reserved brownie mixture and place it evenly all over the creamcheese. Using a butter knife make swirls or number 8 many times till you get the patterns. Bake for 30 minutes at 180 degrees C. Remove and cool. Cut into 16 even sized pieces. Serve warm or at room temperature!! Enjoy :)

Rava (Semolina) Idli

2014-03-19T10:53:00.000+05:30

Ingredients:

2 cups Coarse Rava (Semolina)
1 cup yogurt
1 tsp mustard seeds
1 tsp Urad Dal
1 sprig of curry leaves
1/2 cup grated carrot
1 sachet (5gms approx) of Eno Fruit Salt
2 tbsp Oil
Salt to taste
Water as required

Method:

To steam the idlis you will need a idli steamer. Heat oil in a wok and add the mustard seeds. When the mustard seeds crackle add the curry leaves and urad dal. Saute till the urad dal starts turning little brown. Then tip in the grated carrot. Saute for 2-3 minutes and add the Rava (Semolina) and fry until the rava become light brown. Transfer to a bowl and let it cool to room temperature. Meanwhile bring to boil approximately 1 cup of water in the idli steamer and grease the idli moulds. When cooled add the yogurt to the semolina mixture and mix thoroughly. Slowly add water and make a thick batter without any lumps. Add the Eno Fruit Salt. The batter will puff up as soon as you add the fruit salt. Immediately distribute the batter into greased idli moulds. Steam the idlis for 10-15 minutes. Insert a fork in one of the idlis, if it comes out clean, this means the idlis are done. Remove from heat. Let it cool for sometime. De-mould the idlis and serve with Coconut Chutney!!! Enjoy :)

Bhakarwadi

2014-03-02T14:37:00.000+05:30

These snacks are from Gujarat and I am literally hooked to them. While searching for an authentic recipe for the same I came across this recipe on the internet. They seemed easy to make so thought of giving it a try. The original recipe calls for Hing (asafoetida) but since I personally don't like it, I omitted it.

Ingredients:
For the filling:
2 tsp coriander seeds
2 tsp cumin seeds
2 tsp sesame seeds
2 tsp fennel seeds
2 tsp khus khus (poppy seeds)
2-3 tsp sugar
salt to taste
1-2 tsp red chilli powder
1 tsp amchoor powder (dried mango powder)
1/2 cup grated coconut

For the covering:
1/2 cup besan (chickpea flour)
1/4 cup whole wheat flour (aata)
salt to taste
pinch of turmeric
a little less than 1 tsp of red chilli powder
2 tbsp oil

Oil for deep frying

Method:
For the filling grind together all the ingredients except dry mango powder. When it ground to a coarse powder mix the dry mango powder and keep aside. To prepare the covering, mix the chickpea flour and whole wheat flour with salt and oil. Keep on mixing until it starts looking like breadcrumbs. Knead using enough water to make a stiff dough. Wrap in a cling film and set aside for 10 to 15 minutes. Divide the dough into two portions. Roll out thin discs using a rolling pin. Spread half of the filling and press lightly so that the filling sticks to the covering. Tightly roll (as in a Swiss roll). Apply little water at the edges to secure the roll tightly. Let it stand for 10 minutes. Repeat the same for the second portion of the dough. Cut into small roundels and deep fry in medium heat for 8-10 minutes until evenly golden on all sides. Remove and drain in kitchen towel. Serve at room temperature. They can be stored in air-tight containers for several days.

Chicken Yakhni Pulao

2014-02-21T17:07:00.000+05:30

A very easy to make, flavourful and fragrant chicken pulao cooked in the chicken stock.

Ingredients:

approx. 1 kg bone-in chicken pieces
1 1/2 cup of basmati rice (Soaked for 20-25 minutes)
2 medium onion finely sliced
2 medium onion fried
2 tsp of coriander seeds
2 tsp of cumin seeds
2 tsp of fennel seeds
1 star anise
1 inch stick of cinnamon
1 tsp of ginger garlic paste
2 bayleaves
4-5 cloves
2-3 green cardamoms
1 tsp turmeric powder
1 tsp red chilli powder
2 green chillies slit (optional)
handful of fresh coriander finely chopped
2-3 tbsp of clarified butter (ghee)
3 cups of chicken stock
Salt to taste

Method:

First wash and soak the rice. Clean and wash the chicken and marinate the chicken with ginger-garlic paste, turmeric powder and salt. Dry roast the coriander seeds, fennel and cumin seed and ground to a powder. In a large pan heat ghee and add the bayleaves, cloves, cardamoms and star anise. When the aroma begins to rise add the sliced onions and fry until lightly browned. Add the chicken pieces and fry on high heat for a few minutes. Add the ground masala, salt, turmeric powder and chilli and cook for a few minutes. Add the rice and mix thoroughly only once. Otherwise the rice grains would break. Put in the chicken stock. Check for seasoning. Add salt if required. Cook until almost all the water has evaporated and the rice is cooked. Turn off the heat and cover and let it stand until the rice and chicken are thoroughly cooked. Garnish with fried onion and chopped coriander. Serve hot with raita.

Red Velvet Cheesecake Cake

2014-01-14T18:11:00.000+05:30

This yummilicious red velvet cake with a cheesecake in the middle is just mindblowing. The cake gets its richness for the creamcheese frosting on top. It does take an effort in baking this cake but all the effort is worth it at the end.

Ingredients for the Cheesecake:
2 large eggs at room temperature
2 tubs (200gms each) of creamcheese
1/3 cup yogurt

A section of the cake

1/3 cup whipping cream
2/3 cups sugar
1 tsp vanilla essence

Ingredients for the Red Velvet Cake:
2 1/2 cups all purpose flour
1 1/2 cups of granulated sugar
2 tbsp of cocoa powder
1 tsp of baking soda
2 tsp vinegar
2 large eggs
1 1/2 cups vegetable oil
1 cup buttermilk
1 bottle (30 ml) of red food color
2 tsp vanilla essence

Ingredients for Cream cheese frosting:
2 tubs (200 gms each) cream cheese
1/2 cup unsalted butter at room temperature
2 1/2 cups of icing sugar sifted
1 tsp vanilla essence

Method:
For the Cheesecake:
Prepare a 9" spring form baking dish by lightly greasing it and putting a parchment paper in the bottom of the dish. Lightly grease the parchment paper as well. Wrap the baking dish with a double layer of aluminium foil so that water does not seep in while baking it. In a large bowl, mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes. Add eggs, one at a time, blending after each addition. Finally, mix in yogurt, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the a bigger pan and pour hot water on all sides to cover the 1/3rd of the pan. Bake in a preheated oven at 175 degrees celcius for 45 minutes. After 45 minutes check the cake. It should be set to touch and not jiggly. Remove and let it cool to room temperature. When cool enough place the cheesecake in the freeze and let it freeze completely. It will be easy to use a frozen cheesecake while assembling the cake.

For the red velvet cake:
Preheat the oven to 180 degrees centigrade. Grease and flour 2 nine inch baking dish. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using a hand mixer blend all the ingredients until a smooth batter is formed. Divide the batter equally in two baking dishes. Bake at 180 degrees C for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean. Remove and let it cool completely.

For the cream cheese frosting:
Using a hand mixer or a stand mixer blend all the ingredients together until smooth and creamy

Assembling the cake:
Place one layer of red velvet cake on the cake plate. Remove the cheesecake from the freezer and take off the parchment paper. Place it on top of the first layer of red velvet cake. Then place the second layer of the red velvet cake. Cover with cream cheese frosting and let the middle layer of cheesecake return to room temperature. Refrigerate for a few hours and enjoy the Cheesecake Factory style Red Velvet Cheesecake Cake!!!

Vegetable Cutlets (Bhejitebil Chop - as we bongs call it)

2014-01-07T11:17:00.000+05:30

Vegetable Cutlets:

This is a typical bong snack which is made with beetroot, carrots and potatoes. The flavor comes from the special ground spices mix and this tastes good with puffed rice (Muri).

Ingredients:
2 medium size beetroot
2 medium carrots
1 medium potato
handful of peas
1/2 cup of dry roasted peanuts
all purpose flour for dredging
1 tbsp of flour mixed with water to make a thin paste
breadcrumbs as required
Salt to taste
1-2 tsp sugar
Oil for deep frying

For the spice mix:
1/2 tsp coriander seed
1/2 tsp cumin seeds
1/2 tsp fennel seeds
a few peppercorns
5-7 cloves
2-4 green cardamom
1 inch stick cinnamon
1 small bayleaf

Method:

Heat a frying pan and dry roast all the spices. Let it cool and grind. Keep aside. Boil and mash the veggies. Heat a wok and add 2 tbsp of oil. To this oil add the mashed veggies and 3 tsp of the ground spices. Fry till the excess water dries up. Add the peas and the peanuts. Mix and let it cool. Make into oblong shape cutlets from the veggie mix. First roll the cutlets in dry flour, then in the flour paste and finally in breadcrumbs. Refrigerate the cutlets for half an hour. Before frying roll the cutlets once again in breadcrumbs. Deep fry till golden on all sides. Enjoy with mustard sauce/ salad (onion n cucumber) or tomato sauce.

Spinach and Cheese Quiche with Cornmeal

2013-12-22T14:40:00.000+05:30

Ingredients:

1 cup all purpose flour
1 cup cornmeal
1 cup yogurt
1 cup milk
1 tbsp baking powder
4 large eggs lightly beaten
1 pack frozen spinach (or you can use fresh spinach) thawed and excess water squeezed out
1 medium sized onion
4 cloves of garlic
1 tbsp butter
3/4 cup vegetable oil
1 cup mixed cheese (yellow and white cheddar and mozzarella)
Salt to taste

Method:

Heat a pan pan and melt butter in it. Saute the onion and garlic and add the spinach and salt to taste. Cook until the water has evaporated from the spinach. Remove from heat and cool. In a separate bowl add all the dry ingredients, that is, flour, cornmeal, baking powder and salt. Mix well. Add the wet ingredients, yogurt, milk, eggs and oil and mix thoroughly with a hand mixer. The consistency of the batter should be cake like. Now add the spinach mixture and the cheese. Combine nicely. Grease a square baking dish and pour the mixture. Bake for 20-25 minutes in a 180 degrees preheated oven. Insert a toothpick in the middle and if it comes out clean, the quiche is ready. Remove and bring to room temperature. Serve warm with salad of your choice!!!