Saturday, 12 August 2017

Mocha Cake With Chocolate Rum Frosting

Ingredients -
All purpose flour - 1 1/2 cup
Castor Sugar or granulated sugar - 1 1/2 cup
Egg - 3
Butter - 120 g
Coco powder - 2 tbsp -
Coffee powder - 1 tbsp
milk warm - 3-4 tbsp
Baking powder - 1tsp
Bicarbonate of soda - 1/2 tsp

For the chocolate frosting and decoration  -

Cooking chocolate - 100g
Dark Rum - 1/4 cup
vanilla essence - 2-3 drops
Icing sugar - 3/4 cup
Butter - 2 tbsp 
warm milk - 1 tbsp
Cherries - 6-8 ( optional)
 chocolate shavings - some

Method -

1. Beat butter until glossy, with an electric mixer.
2. Add sugar gradually, continue beating until double in
     volume, about 6-8 minutes.
3. Add eggs one at a time, beating it until combined.
4. In a small bowl add the warm milk with cocoa powder
    and coffee and mix it.
5. Sift the flour and add the soda and baking powder in it.
6. Gradually add the flour in the butter mix, in between add
     the coco and coffee mix in the batter too.
7. Turn the batter into a grease and lined, round baking tin, 
    bake it at 180 degree Celsius until done when tested with
    a skewer.
8. Leave it in tin for 2-3 minutes and turn out on a rack or 
    plate to cool down completely.
9. when cold, cover it completely with the frosting and 
    decorate it with the chocolate shavings and the cherries 
    dipped in the chocolate frosting.

    Frosting - 
1. Chop the chocolate in small pieces and melt it over a
    pan of hot water in a double boiler.
2. Stir in 1/4 cup dark rum and the vanilla essence.
3.  Sift the icing sugar beforehand and mix in with the 
     butter and 1 tablespoon of milk to the chocolate mix.
4. Whisk over hot water until smooth and glossy and of 
     a coating consistency.

Friday, 28 April 2017

Mango Shrikhand

Ingredients -

Mango - 2
Curd, thick n fresh - 500 g
Sugar granulated - 1/2 cup or to taste
Green cardamom - 5 crushed into powder
saffron strands (optional) - 1 mixed in 2 tbsp hot milk
Cashews  chopped - 8-10
Almonds  chopped - 8-10
Charoli Nuts ( chironji ) - 2 tbsp

Method -

1.Take a strainer and keep it over a deep bowl, pour 
   the curd on the strainer and keep it overnight in the
   fridge so the whey drops down and the curd becomes 
2. Peel the mangoes and wash it, cut it into small cubes 
    and grind it in a mixer.
3. Take a big bowl, put the mango puree, hung curd, sugar
    green cardamom powder, saffron milk and mix it with an
    electric mixer until all are incorporated well and the mixture
    is thick and creamy. Adjust the quantity of sugar according 
    to your taste.
4. Pour it into desired moulds or dessert bowls, garnish it 
    with the chopped almonds, cashews and charoli nuts.
5. Refrigerate it for 3-4 hours or until chilled. It tastes best 
    when thoroughly chilled.
4. Relish this delicacy of Maharashtra and Gujarat this
    summer...n njoy the soft and creamy taste of it.

Thursday, 15 September 2016

Rice Paysam : Onam Special

Ingredients -
Rice - 1 cup
Milk - 1 + 1/2 cup
Jaggery grated - 1 cup
Ghee - 2 tbsp
Cashew nut - 6-7
Grated coconuts/ flakes - 1/2 cup 
Cardamom powder - 1/2 tsp
Water - 1/4 cup + 1 cup to boil rice

Method - 

1. Cook the rice in 1 cup water and 1/2 cup of milk until
     it is cooked nicely and is mushy, you can add more 
     water to cook the rice if it's needed.
2. Melt the jaggery into 1/4 cup of water until it reaches 
    boiling point.
3. Take a kadhai with ghee in it and light fry the cashews 
    and coconut flake into it separately, keep some for garnishing.
4. Add 1 cup milk in the rice and mix it well, add the 
    melted jaggery too and keep stirring it to avoid burning.
5. Add the cardamom powder, roasted coconut and cashews, 
    cook on low flame until it's thick and all mixed well. You 
    can add some more milk if it's too thick.
6. Garnish it with the remaining nuts and serve it hot.
    Enjoy the essence of Onam with this sumptuous delight.

Sunday, 17 July 2016

Chicken Mushroom Lasagna with Bechamel Sauce

Ingredients -
Chicken boneless - 250 g cut in small pieces
Capsicum - 2 med size chopped in cubes
Carrot - 2 med, chopped in cubes
Onion - 3 med size cut in cubes
Tomato - 1 med chopped
Mushroom - 1 pack ( 100 g) cut and sauted in 1 tsp butter
Lasagna sheet - 6
Cheddar cheese grated - 1 cup
Mozzarrella cheese grated - 1 cup
Bechamel sauce - 1 cup
Black pepper - 1/4 tsp
Red chilli powder - 1/2 tsp
Salt - to taste
Oil - 5 tbsp + 1 tsp

For Bechamel sauce -

butter - 4 tbsp
All purpose flour - 3 tbsp
Milk - 1 cup 
Black pepper - 1/4 tsp
Nutmeg powder - 1/4 tsp
Salt - a pinch

Heat a non stick pan with butter in it on a medium heat, 
add the flour and stir it continuously until it is smooth 
and bubbly and the raw smell of the flour has gone. Reduce 
the flame to low and add the milk in it, stir it continuously
to avoid any lumps, season it with pepper, nutmeg and salt. 
if you find it thick, little milk can be added to it to give it a 
desired consistency.
                                     left to right, from above
Method -
1. Take a large pan and boil water in it, when it comes 
     to a boiling point, add 1 tsp oil and salt in it. Put the 
     lasagna sheets in it and let it boil on a medium heat 
    for 8-10 minutes until it is aldente.Take it out carefully
    on a dry kitchen towel, keep it aside for later use.
2. Take a frying pan and heat oil in it, add the onions and 
     fry it until translucent, add the carrots and chicken and 
     fry it for five minutes on a medium heat, add tomato,                        capsicum, black pepper, red chilli powder and salt.
     Mix all, cover and let it cook for few minutes. Add
     the mushrooms and sauté it for some time until  it is
     cooked. Take it off the heat.
3. Grease a square 9 inch baking dish. Divide the chicken
    mushroom mix into three portion. 
4. Spread the first portion of chicken mix over the greased 
    baking dish, spread some bechamel sauce over it, sprinkle 
    grated cheese and mozzarella cheese, arrange two lasagne
    sheets over it. Repeat again with the chicken mix over the 
    sheets, followed by bechamel sauce, cheese and mozzarella.
5. Arrange all in the same manner, the uppermost layer 
    should be of lasagna sheets only, then finally spread the 
    bechamel sauce, grated cheese and mozzarella over the 
    sheets. Sprinkle extra pieces of mozzarella also over the 
    dish before baking to give it an extra taste.
6. Cover it with a foil taking care it does not touch the 
    cheese and bake it on a preheated oven on 200 degree 
    Celsius for 25 - 30 minutes, remove foil and again bake 
    it for 10 minutes or until the upper layer turns to a golden 
    brown. Allow to stand for some minutes before serving. 
    Serve it hot and enjoy the heavenly taste of it.


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