Shrikhand & Boondi Trifle

It is fun creating a totally new recipe for any occasion. And yes I did something this diwali (Indian festival) also. I was planning to make a boondi ladoo (Boondi or boondhi is a fried Indian snack made from chickpea flour) which didn't happened so perfectly and turned out to be a serendipity. I used the same boondi to make this shrikhand and boondi layered dessert and was an instant hit among family and friends. Hope you enjoy doing this recipe as much I did.

Ingredients:

For Boondi 

Besan (Chickpea flour) :               1/2 cup

Oil:                                               1 tablespoon

Melon seed:                                  2 tablespoon

Sugar:                                           1/2 cup

Ladle with hole for making boondi

For Shrikhand

Turkish/ Greek yogurt:                   1 liter

Castor sugar:                                 1/2 cup

Saffron:                                         1 pinch

Cardamom powder:                       1/4 teaspoon

1) For Boondi make a fine paste of besan with 1/4 cup of water and 1/2 cup besan. The paste should be of a flowing consistency. Add tablespoon oil to it. Mix well and set aside of 15 minutes.

2) Make the sugar syrup adding 1/2 cup water to the sugar.  Cook until it start bubbling for approximately 5-6 minutes.

3) Heat some oil in a pan and using the ladle with holes pour in the besan batter over the hot oil. Small drop of batter will fall to make boondi. Fry it till golden and soak it it the prepared sugar syrup. Repeat the process until all the batter is done. 

4) Add dry roasted melon seed to it. Set aside and let it cool. You can enjoy boondi as it is or layer it with the shrikhand to make it more exotic. For variation add color to the batter and make it look more tempting.

5) For Shrikhand, hang the yogurt in a cheesecloth for overnight. Mix it with the castor sugar, saffron and cardamom powder until smooth and consistent. 

6) Layer the shrikhand at the base of your serving glass at the bottom, some boondi in between and top it up again with the Shrikhand. 

7) Refrigerate until served. Enjoy this exotic India dessert with a western look.

BON APPETIT..

Murg Patiala/ Chicken Patiala

As the name suggest this recipe has definitely some royal look and feel to it. This recipe makes a simple lean chicken breast to an exotic main course dish. It is a sure shot recipe for any get together or party. Bookmark this recipe today and perk up your weekend dinner/ lunch in a royal way.

Ingredients:

Chicken breast:                     400 grams (cut in 2 inches cubes or strips)
Oil:                                        3 tablespoon
Cumin seed:                           1 tsp
Onion:                                   4 medium (sliced)
Tomato:                                 2 large(chopped in cubes)
Ginger garlic paste:                 2 tablespoon
Red chilli powder:                  1 teaspoon
Coriander powder:                 1 tablespoon
Turmeric powder:                   1/2 teaspoon
Cashew Nut paste:                 1/4 cup
Dried fenugreek leaves:          1/2 teaspoon (dry roasted and powdered)
Green cardamom powder:      1/4 teaspoon
Garam masala:                        1/2 teaspoon
Cream:                                   1/2 cup
Salt to taste

Method:


1) Heat some oil in a pan. Add cumin seed; add onion when the seed are bit brown. Sauté onion till it is golden and fragrant.
2) Add ginger garlic paste and sauté. Add chopped tomato and cook till it turns pulpy.
3) Add red chilli, turmeric, coriander and salt. Mix well
4) Cook it for another 2-3 minutes; put it in a blender once cooled. Heat the same pan and add the onion tomato paste with cashew nut paste. Mix well.
5) Cut the chicken breast and add it to the pan, cook it covered for 4 minutes.
6) Add fenugreek powder, cardamom powder, garam masala powder and cream. Cook till chicken is done.
7) Serve with hot chapatti or naan.

BON APPETIT..

Coconut Kalakand

Kalakand, (Hindi: क़लाक़न्द) is a popular Indian sweet made out of solidified, sweetened milk and cottage cheese. It is one of the most commonly available sweets in the shops during festivals in India.

Serve:  15 (medium square pieces)

Preparation time:  1 hour (plus cooling)

Ingredients:

Milk:                                       2 liter
Coconut powder:                    1/2 cup
Lemon juice:                           1 tablespoon
Sugar:                                     1/2 cup
Pistachio:                                15 pieces crushed roughly
Ghee:                                      1/2 teaspoon
Silver varq (optional)

Method:
1) Boil 1 liter of the milk in a large, thick-bottomed pan. Add the lemon juice to it. Once the chenna (cottage cheese) separates from the milk sieve the mixture with clean cheesecloth and strain the excess water. Wash it under fresh running water.
2) Boil another liter of milk till it reduces to half. Keep on stirring the milk with a spoon at short intervals so it doesn't stick at the bottom of the pan.
3) Now add chenna to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa/ khoya. Add sugar and coconut powder to it and stir the mixture. Cook it till the mixture reaches the consistency of making a burfi.
4) Grease an aluminium tray with ghee. Pour the mixture into the tray and level the surface. Leave to set for a few hours in a cool, dry place or a refrigerator. When completely set, decorate with silver varq and cut into squares or diamonds. Sprinkle the sliced pistachios on top.

BON APPETIT..

Apple Sandesh

These delicate bengali sweet are famous for its melt in mouth, less sweet, velvety texture. For Bengalis, any celebration is incomplete without the customary 'sandesh'. Being an inherent part of Bengali culture and festivity, sandesh became a 'messenger' of auspicious news creating an atmosphere of joy and happiness in every household. So much so that people in Dhaka, Bangladesh, like to call the sweet 'pranhara' which is the Bengali of 'heart stealer'.

Apples sandesh is a fusion of an authentic classic recipe with a twist on some international flavours. Apple stuffing gives the soft sandesh a tangy chewy bite in the centre. It makes the dessert more exciting when you eat it.

 Serve:     10 pieces

Preparation time:     30 minutes (plus cooling)


Ingredients:

Cottage cheese:                  100 grams
Apple:                                1 large
Lemon juice:                       1 tablespoon
Sugar:                                 1/2 cup (powdered) + 2 tablespoon
Cinnamon powder:              1/2 teaspoon
Green Cardamom powder:  1/2 teaspoon
Saffron:                               1/2 teaspoon soaked in warm milk
Pistachio to garnish

Method:

1) Grate the apple and mix it with lemon juice and 2 tablespoon of sugar. Cook it on a medium flame until dry and apple is soft like a spread. Set aside to cool.
2) Knead the chhenna (cottage cheese) well with the heel of your hand to make it really smooth.  Add powdered sugar and cardamom powder, and knead again for approximately 2 minutes.
3) Cook in a non-stick pan on low heat for 5-7 minutes mixing regularly with a spatula. This is very crucial step and need to be done carefully. Remove from heat and knead it again for couple of times, divide into ten equal portions.
4) Carefully make a bowl like shape of the cottage cheese dough and stuff the apple filling, close it to make balls and carefully smoothen it around.
5) Make a small dent on the top, drizzle it with saffron milk and top it up with pistachio. Let it cool for an hour in the refrigerator and serve.

Note:  You can make cottage cheese at home by adding lemon juice (2 tablespoon) to the boiling milk (4 cups). Once milk curdles strain and immediately refresh it in chilled water. Put the cheese in a piece of muslin and squeeze till all the water is drained out.

BON APPETIT..

Espresso Cheesecake Brownie

If you in love with brownie & cheesecake WAIT !!! This recipe is for you. If you are a chocolate and coffee lover this is again a treat for you. This Espresso cheesecake brownie is certainly an over- overindulging recipe for me. The twin layer bottom is made with bittersweet chocolate brownie and topped with the espresso flavoured cheesecake. The flavor combination is impeccable and so is the texture. It a treat for your senses to have this cake starting with the soft velvety cheesecake and biting down to the firmly and fudgy brownie. You can almost taste it seeing the picture. It’s like falling in love for first time.

Minimally adapted from:  " Baking from my home to yours"  by Dorie Greenspan"

Makes:  16 Brownies

Preparation time:    1 hour (plus cooling)

Ingredients:

For the brownie:
All purpose flour:                   1/2 cup
Baking powder:                     1/4 teaspoon
Pinch of salt
Unsalted butter:                     5 tablespoon
Bittersweet Chocolate:          150 grams (coarsely chopped)
Sugar:                                   1/3 cup
Egg:                                      2 large
Vanilla extract:                      1/2 teaspoon

For the cheesecake:
Instant Espresso Powder:      11/2 teaspoon
Boiling water:                        1 tablespoon
Cream cheese:                      250 grams at room temp
Sugar:                                   2/3 cup
Vanilla extract:                      1/2 teaspoon
Egg:                                      2 large
Sour Cream:                         1/4 cup
All purpose flour:                  2 tablespoon

Method:
1) Preheat the oven at 180 degree celcius and butter a 9 inch square baking pan and dust it with flour, tap out the excess.
2) Whisk together the flour, salt and baking powder. Set a heatproof bowl over a saucepan of simmering water. Put the butter and chocolate together and stir occasionally until the ingredients are just melted.
3) Whisk in the sugar to the chocolate mixture. Add egg one at a time beating well after each addition. Add vanilla and whisk vigorously for few seconds.
4) With the help of rubber spatula or whisk gently sit in the dry ingredients until they disappear in the batter. Set aside.
5) To make cheesecake dissolve the espresso in boiling water and let it cool.
6) Beat the cream cheese using a stand or a hand mixer until completely smooth. Add sugar and beat for another 3 minutes until well incorporated.
7) Beat in vanilla and espresso mixture. Add the egg one at a time, beating for one minute after each addition.
8) Lower the speed of mixer to low and add the sour cream followed by the flour. The batter will be smooth.
9) Give the brownie batter a few stir and pour it onto the prepared pan. Smooth the brownie layer and pour the cheesecake batter over it, tilting the pan as needed to even the batter.
10) Bake for 30 to 35 minute, or until the brownies pull away from the sides of the pan and the cheesecake layer is beige in the centre, lightly browned around the edges and puffed all over. Transfer the pan to a rack and cool to room temperature. When the brownie are completely cool, refrigerate for at least 2 hours or until thoroughly chilled.
11) The easiest way to cut this cake is to run the knife blade under hot water, wipe it dry and cut the cake as desired.
12) You can serve it as it is or with some dust of coca over the top of the bar. You can also serve the cold brownie with hot fudge sauce.


Few more love of chocolate and espresso combination:
Twin Chocolate Panna Cotta with Espresso Jelly
Quick Tiramisu Trifle
Cake Roll

BON APPETIT..

Paneer Tikka with Roasted Garlic Chutney

"Paneer Tikka" is a most predominant vegetarian recipes famous worldwide related to North Indian cuisine. It is made from chunks of paneer marinated in spices and grilled in a tandoor. It is a vegetarian alternative to chicken tikka and other meat dishes. Chunks of paneer are marinated in spices and are then arranged on a stick with capsicums, onions and tomatoes sometime. These sticks are grilled in a tandoor and thereafter seasoned with lemon juice and chaat masala. It is best accompanied by salad or mint chutney.

I have been making this recipe from few years and always been successful and appreciated by friends & family. I personally don't like using artificial color to food hence not using it but if required can use artificial red food color to give it a bright red tandoori color as in local restaurants

Serve:       2
Preparation time:          30 minutes (plus marinating)

Ingredients:

Paneer (Cottage Cheese):                 150 grams
Capsicum:                                        1 cup (cut in cubes)
Onion:                                              1/2 cup (cut in cubes)
Gram flour:                                       1 tablespoon
Butter:                                              1 teaspoon
Carom Seed:                                    1 pinch
Yogurt:                                             2 tablespoon
Red chilli powder:                             1/4 teaspoon
Ginger garlic paste:                           1 teaspoon
Garam masala:                                  1/2 teaspoon
Salt to taste
Lemon juice:                                     1 teaspoon
Mustard oil:                                      1 tablespoon
Turmeric powder:                             1/4 teaspoon
Kasuri methi:                                    1/2 teaspoon
Bamboo Saute Sticks:                       5-6  (soaked in water)
Chaat Masala

For chutney:
Garlic:                        1 pod (roasted on a gas flame)
Mint leaves:                10- 15
Green chilli:                 5-6 large
Lime juice:                  2 tablespoon
Salt:                            1 tablespoon

Method:

1) Heat some butter in a pan, add carom seed and then gram flour to roast it till you get a nutty flavour.
2) In a large bowl add the gram paste, yogurt, red chilli powder, ginger garlic paste, garam masala, lemon juice and salt to taste. Mix well.
3) Heat the mustard oil till smoky hot, add the turmeric powder and whisk the hot oil in the prepared marinade mixture.
4) Add kasuri methi, paneer, onion and capsicum cubes. Let it marinate for 1 hour in freeze. You can do this in advance and cover it with a cling film to use later in a refrigerator.
5) Arrange the paneer, onion, capsicum in a soaked bamboo skewer.
6) You can use a grill pan, gas tandoor or oven in grill mode to cook these tikkas.
7) For chutney put all the ingredients in a blender and make a coarse paste.
8) Serve hot tikkas with a generous sprinkle of chaat masala and roasted garlic mint chutney.

BON APPETIT..

Paneer Makhani (Paneer Butter Masala)

If you love Indian food or eating out in any Indian restaurant this recipe will certainly be on the top of the menu. Almost everyone must have paneer makhani from their favourite restaurant. But have you tried replicating the authentic taste of this famous food? Makhani is a Hindustani word meaning "with butter". It is used in the names of several dishes from Punjabi cuisine:

1) Dal makhani, made from beans and pulses

2) Paneer makhani, made from the white cheese paneer, also known as "paneer butter masala"

3) Murgh makhani, also known as "butter chicken" or "chicken makhani"

Let's get cooking with this yummylicious and world famous Paneer Makhani/ Paneer Butter Masala.

Serve :                 3-4 persons

Preparation time:   40 minutes

Ingredients:

Paneer (Cottage cheese):          250 grams (cut in cubes)

Tomato:                                    7-8 large, red, ripe tomatoes

Green Cardamom:                     6-7 pieces
Garlic:                                       2 tablespoon (finely chopped)
Mace:                                        1 inch piece
Butter:                                       100 grams
Oil:                                            2 tablespoon
Cream:                                      100 grams
Kashmiri red chilli powder:        1/2 tablespoon
Sugar:                                       1/2 tablespoon
Green chilli:                               2 (cut in julienne)
Ginger:                                      1 1/2 inch long (cut in julienne)
Honey:                                      1 tablespoon
Kasuri methi:                             1 teaspoon (dry roasted and powdered)
Salt to taste

Method:
1) Heat some oil and butter in a pan. Add cardamom and mace. Add roughly chopped tomato. Cover and let is soften for 5-7 minutes mixing in between.
2) Add chilli powder and salt to taste. Let it cook for couple of minutes.
3) Let it cool and blend it in a mixer. Strain all the pulp and juices from spices and tomato in a clean bowl.
4) Heat some more oil and butter in another pan. Add chopped garlic and let it brown. Add the strained mixture and let it cook for 7-8 minutes at medium flame.
5) Add some sugar, remaining butter and cream to the gravy. Cook it for another minute. Set aside.
6) Add 1 tablespoon of butter in a hot pan. Add chilli and ginger julienne. Saute for a minute and add paneer cubes. Toss it on a high flame and add the tomato makhni gravy. Let it cook covered for 2-3 minutes.
7) Finish it with honey a kasuri methi powder.
8) Serve hot with so fresh naan or roti.

BON APPETIT..

Semlor (Swedish pastry bun)

I found this lovely small pastry bun few days back surfing on a food porn site and bookmarked it to try. Today after little research and trying several recipe sites I am here with best of this authentic Swedish pastry. Semlor consists of a cardamom-spiced wheat bun which has its top cut off, and is then filled with a mix of milk and almond paste, topped with whipped cream. The cut-off top serves as a lid and is dusted with powdered sugar. Today it is often eaten on its own, with coffee or tea. Some people still eat it in a bowl of hot milk. In Finland, the bun is sometimes filled with raspberry jam instead of almond paste, and bakeries in Finland usually offer both versions. The semlor was originally eaten only on Shrove Tuesday, as the last festive food before Lent. However, with the arrival of the Protestant Reformation, the Swedes stopped observing a strict fasting for Lent. The semla in its bowl of warm milk became a traditional dessert every Tuesday between Shrove Tuesday and Easter. Today, semlor are available in shops and bakeries every day from shortly after Christmas until Easter.

Makes:                           12-15 buns (medium size)
Preparation time:             3 hours

Ingredients:

All purpose flour:             2 1/2 - 3 cups
Active dry yeast:              7 grams
Butter:                             75 grams
Milk:                               1 cup
Salt:                                1/4 teaspoon
Sugar:                             3 tablespoon
Cardamom powder:        1 teaspoon
Egg:                                1 (for egg wash)
Almond:                          200 grams
Heavy cream                   2 cups
Powder sugar:                 4 tablespoon (some more for dusting)
Vanilla essence:               1/4 teaspoon

Method:

1) Melt the butter in a saucepan; add milk, sugar, salt, and cardamom powder. Keep the liquid warm and add to the active dry yeast. Stir well.
2) Mix 2 1/2 cups of flour with the liquid to make sticky dough, add more flour if required. Cover it with a kitchen towel and let it stand at a warm place for about an hour to rise.
3) Work the dough on a floured surface and make about 15 round buns. Arrange it on a baking sheet and cover it with a kitchen towel again to rise for about 45-50 minutes.
4) Preheat the oven at 200 degree celsius.
5) Brush the buns with a lightly beaten egg. Bake it on the middle rack for about 30-35 minutes until it is light brown in color. Let it cool.
6) Cut the top of the bun using a sharp knife and make a small hole in between. Mix the inside bit if the buns with almond paste and 2 spoons of milk to make a smooth paste.
7) Whip heavy cream, powdered sugar and vanilla essence together to soft peak.

8) Fill each bun with almond paste filling. Pipe or spoon the whipped cream over it and cover it with cut lid. 9) Dust the sugar over it and enjoy this Swedish delicacy with a glass or milk or some hot coffee.

BON APPETIT..       

Paneer Kalimirch (Cottage cheese in black pepper gravy)

It you are looking for unique recipe for a dinner tonight or want the guest to admire your cooking skill, this is the recipe for you to try. After a regular kadai paneer, mutter paneer or paneer makhani, this recipe will surely bring a change to your dining menu. Panner is cooked to perfection in silky, velvety, creamy and smooth textured kali mirch (black pepper) gravy. Cashew and saffron in the gravy gives a royal feel to the tastebuds.
Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is the world's largest producer and exporter of pepper. Dried ground pepper has been used since antiquity for both its flavour and as a medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to European cuisine and its descendants.

Serve :                2
Preparation time:                35 minutes

Ingredients:

Paneer (cottage cheese):                   100 grams (cut in cubes)
Black peppercorns:                          1 teaspoon (freshly crushed)
Onion:                                              2 large (thinly sliced)
Tomato:                                            2 small
Clove:                                              2-3
Cinnamon:                                        1/2 inch
Green cardamom:                             2-3
Bay leaves:                                         1-2
Ginger garlic chilli paste:                   1/2 tablespoon
Coriander powder:                           1/2 tablespoon
Red chilli powder:                            1/2 teaspoon
Turmeric powder:                            1/2 teaspoon
Kasuri methi:                                   1/2 teaspoon (dry roasted and crushed)
Garam masala:                                 1/4 teaspoon
Ghee:                                              1/2 tablespoon
Cashew nut:                                     1/2 cup
Fresh cream:                                    1/4 cup
Lemon juice:                                    1 teaspoon
Saffron:                                            a pinch
Salt to taste
Oil

Method:

1) Heat some oil in a pan, add cinnamon, clove, cardamom and bay leaf till fragrant. Add chopped onion till translucent for about 2-3 minutes.
2) Add ginger garlic and chilli paste mix and saute for 2 minutes.
3) Add chopped tomatoes and cook it for another 4-5 minutes covered until the tomatoes are soft and pulpy.
4) Add coriander powder, chilli powder, turmeric powder & salt. Let it cook for another 2-3 minutes mixing well. Switch off the heat and let it cool.
5) Grind the cooked masala with 1/2 cup of water into a fine paste. Strain it into a bowl and set aside.
6) Heat some ghee in another pan and add crushed peppercorns and cashew nut, saute until nuts are light brown.
7) Add the strained gravy along with 1/2 cup of water. Stir to mix and cook for 5-6 minutes.
8) Add kasuri methi, cream and paneer cubes, mix well and bring it to boil
9) To finish add saffron, lemon juice, and garam masala powder, cook for another minute.
10) Serve hot garnished with crushed peppercorn and coriander sprig.

If you love this recipe you should certainly try Panner Chandni (an authentic Paneer recipe from king's Awadhi kitchen)-

BON APPETIT..

Blueberry Basil Cheesecake (No bake)

I am happy, it’s no bake, its quick, its small, and it’s an individual serve size, perfect for a quick summer dessert. Cheesecakes have always been a fascination for me. I have not yet made any proper cheesecake for my blog but yes this recipe is definitely a good start towards it.
Cheesecake is a sweet dish consisting primarily of a mixture of soft, fresh cheese, eggs, and sugar; often on a crust or base made from crushed cookies or graham crackers, pastry or sponge cake. It may be baked or unbaked. Cheesecake is usually sweetened with sugar and may be flavored or topped with fruit, whipped cream, nuts, fruit sauce and/or chocolate. Cheesecake can be prepared in many flavors, such as strawberry, pumpkin, key lime, or toffee. Cheesecake is usually served as a dessert.
(Source- wikipedia)

Serve:      4
Preparation time :              20 minutes

Ingredients:
Graham crumb:              1 cup (substitute: Crushed digestive biscuits)
Butter:                           4 tablespoon
Cream cheese:               1 cup
Blueberry:                      1 cup (fresh)
Basil:                              5-6 leaves (finely chopped)
Heavy cream:                 1 cup
Sugar:                            4 tablespoon (powdered)
Lemon zest:                    1/4 teaspoon
Lemon juice:                  1 tablespoon

Method:

1) Mix the crumb and butter together and spoon it in the bottom of the glass. Let it cool refrigerator for 15 minutes.
2) Crush half cup blueberry, add it to the cream cheese, add basil leaves, lemon juice and zest. Mix well.
3) Whisk the heavy cream until soft peak, add sugar and whisk again until stiff peak forms.
4) Gently fold the cream cheese mixture and heavy cream.
5) Spoon it over the crumb mixture in the glass. Top it up with fresh blueberry and some basil leaf.

6) Keep it cold until served.

BON APPETIT..

Grilled Garlic & Thyme Chicken

A delicate looking herb with a penetrating fragrance, thyme is a wonderful addition to poultry, bean, egg and vegetable dishes.
An interesting piece of history about thyme: Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage. The spread of thyme throughout Europe was thought to be due to the Romans, as they used it to purify their rooms and to "give an aromatic flavour to cheese and liqueurs". In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares. In this period, women would also often give knights and warriors gifts that included thyme leaves, as it was believed to bring courage to the bearer. Thyme was also used as incense and placed on coffins during funerals, as it was supposed to assure passage into the next life.
(Source: Wikipedia)

Today's recipe is a classic example of simplicity at its best. It is a quick and simple recipe to make and yet healthy for all age group people. Even my 3 year old enjoys it always.

Serve:            2-3 persons
Preparation time:    60 minutes

Ingredients:

Chicken Drumsticks:              600 grams (with or without skin)
Thyme:                                  1 tablespoon
Red onion:                             1 medium (cut in squares)
Yellow capsicum                   1/2 (cut in squares)
Lemon Juice:                         2 tablespoon
Lemon slices:                         2-3 slice (medium thick)
Garlic:                                   5-6 cloves (crushed)
Olive Oil:                              1 tablespoon
Salt to taste
Freshly crushed pepper

Method:

1) Preheat the oven at 250 degree celsius. Spread chicken, onion & capsicum in a bake and serve evenly.
2) Crush the garlic and spread over the chicken. Arrange the lemon slices.
3) Add lemon juice, olive oil salt and pepper and bake it for 30 minutes.
4) Change the oven to grill mode and cook it for further 15-20 minutes until brown and crispy.
5) Serve hot with additional seasoning if required.

BON APPETIT..

Devil's Food White Out Cake

This cake certainly needs to be special because today is the most special day for 13 Secret Sauce as completing one successful year with blogging and cooking. The cake was selected from my favourite and for all the amateur bakers favourite baking bible "Baking from my home to yours". This twin layered devilishly dark chocolate cake has the rich chocolaty flavor of cocoa, bittersweet and semisweet chocolate. This cake has dense, firm super fudgy brownie kind of texture which makes it really special. This cake can be made for any big of small occasions. This cake looks more spectacular when a layer of coal- dark crust is broken into crumb and pressed over the frosting.

Adapted from “BAKING from my home to yours” by Dorie Greenspan

 Makes:              12 Serving
Preparation:       3 hours plus cooling

Ingredients:

All purpose flour:                       1 1/3 cups
Unsweetened cocoa powder:     1/2 cups
Baking soda:                              3/4 teaspoon
Baking powder:                         1/2 teaspoon
Unsalted butter:                         10 tablespoon
Light brown sugar:                     1/2 cup
White sugar:                              1/2 cup
Egg:                                          3 large (at room temperature)
Vanilla extract:                          1 teaspoon
Bittersweet chocolate:               50 grams (melted and cooled)
Buttermilk or whole milk:           1/2 cup
Boiling water:                            1/2 cup
Semisweet chocolate:                100 grams

For filling and frosting:

Cream cheese:          400 grams
Heavy cream:           400 grams
Vanilla sugar:            4 tablespoon

Method:

1) Preheat oven at 180 degree celsius and line a cake pan with butter and dust it with the flour. Line the bottom with parchment paper.
2) Sieve together the flour, cocoa, baking powder, baking soda and salt.
3) Beat the butter in a medium speed using a stand mixer or a hand mixer until soft and creamy.
4) Add sugar and continue to beat for another 3 minutes.
5) Add egg one at a time beating for 1 minute each. Beat in the vanilla extract.
6) Reduce the mixer to low speed and add melted chocolate. When fully incorporated add milk and alternately dry ingredient. Milk in 2 and dry mixture in 3 portions (begin and end with dry mixture).
7) Mix until the ingredient disappears in the mixture. At this point it looks like a thick frosting; mix the boiling water at low speed.
8) Using a rubber spatula scrap the mixing bowl and stir in the chopped semi sweet chocolate.
9) Divide the batter in two small cake pans if you require 3 layers or a single large pan if making twin layer.
10) Bake for 45 minutes if making a large single cake. Check if the tester comes out clean.
11) Cool down the cake on a wire rack. Slice the top crown using a long serrated knife gently in sawing motion. Set 2 layers aside and crumble the crown portion of the cake for decoration.
For frosting:
1) Beat using a stand mixer heavy all the heavy cream until stiff peak, add cream cheese and vanilla sugar mix again and refrigerate it for 30 minutes.
For assembly:
1) Put 1 of the cake round layer on a plate or the cardboard base. Top it up with the about 1/3 portion of frosting spread it using a metal icing spatula. Top with second layer cut side down and frost the side and the top.
2) Smooth the frosting roughly. Now cover the cake with the cake crumbs gently pressing the crumbs into the frosting with your fingers. Refrigerate the cake until served at least 1 hour. Cover it loosely to avoid any smell from other food in refrigerator.

BON APPETIT...

Chicken Couscous salad

A combination of chicken and couscous makes this 20 minutes one dish meal. This recipe has flavours of cumin, cinnamon, ginger and cayenne pepper to give it typical Middle Eastern feel.
Couscous is a traditional North African dish of semolina (granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya.
(Source: Wikipedia)

Serve:                    2
Preparation time:    20 minutes

Ingredients:
Chicken breast:                       400 grams (cubed)
Couscous:                               1/2 cups
Olive oil:                                  1 tablespoon
Onion:                                      1 small (finely sliced)
Vegetable stock:                       1 cups
Garlic:                                       1 clove(thinly sliced)
Cumin:                                       1/4 teaspoon
Cinnamon:                                 1/4 teaspoon
Ground Ginger:                          1/4 teaspoon
Cayenne Pepper:                        1/4 teaspoon
Carrot:                                       1/2 cup (Shredded or cut in small pieces)
Raisin:                                        1/4 cup
Almond:                                     5-6 (toasted and slivered)
Salt & Pepper to taste

Method:

1) Heat oil in a non-stick pan over medium heat. Add onion and saute 3 minutes.
2) Season chicken with salt and pepper. Add to pan and saute 3 minutes, stirring. Add garlic, cumin, cinnamon, ginger & cayenne. Toss it for another minute.
3) Add vegetable stock; bring to a simmer. Add carrot and raisins and simmer for another 2-3 minutes.
4) Stir in couscous. Cover; remove from heat. Let stand 5 minutes.
5) Serve topped with almonds.

BON APPETIT..

Lemony Bulgur Salad with Shrimp and fresh Mint leaves

Bulgur is a quick-cooking form of whole wheat; it is usually soften with the boiling water. For this terrific main-course salad, I simply soften it in hot vegetable stock before tossing it with mint leaves and pre-cooked shrimp. This lemony flavour salad is a quick fix for any meal. Green colour and flavour of mint with a light pink colour of radish and shrimp makes it a perfect summer salad.
Serve :          1

Preparation time: 20 minutes

Ingredients:

Coarse bulgur:                       1 cup
Vegetable stock:                    2 cups
Lemon zest:                           1 teaspoon (finely grated)
Lemon juice:                          4 tablespoon
Extra-virgin olive oil:              2 tablespoon
Shrimp:                                 1 cup (deveined and cooked)
Mint leaves:                           1/2 cups
Radishes:                               4-5 (thinly sliced)
Pine nuts:                               2 tablespoon (dry roasted)
 Kosher salt and freshly ground pepper

Method:

1) In a bowl, add the bulgur with hot vegetable stock and cover it with a kitchen towel. Let stand until the grains are tender, about 15-20 minutes hours. Use a fork to make it fluffy.
2) In a large bowl, whisk the lemon zest with the lemon juice and olive oil. Add the bulgur, shrimp, fresh mint leaves, sliced radishes and pine nuts and toss to coat. Season with salt and pepper and serve.

3) This salad can be refrigerated for up to 1 day. Add the mint, radishes and pine nuts just before serving. Serve Cold.

BON APPETIT...

Salmon Green with Roasted Garlic Dressing

A happy salad is alway low in calorie and high on protein. Salmon green with roasted garlic dressing is a perfect summery, happy salad. This salmon salad  recipe has a roasted garlic-and-lemon dressing that is tossed with greens, Parmesan cheese, and topped with broiled salmon to make a light and colorful summery dish.

Serve:           1
Preparation time:          1 hour (including marinating)

Ingredients:

Salmon Fillets:              1 frozen, skinless
Olive oil:                      1 tablespoon
Garlic:                          3 cloves
Lemon juice:                1 tablespoon
Light soy Sauce:          1/4 tablespoon
Dijon-style mustard:     1/2 tablespoon
Water:                         1 tablespoon
Pepper:                        1/4 teaspoon
Fat free yoghurt:           1/4 cup
Nonstick spray for coating
Green salad leaf mix     1 big bowl
Red onion:                   1/4 cup (thinly sliced)
Parmesan cheese:         2 tablespoon (freshly grated)
Cherry tomatoes:          4-5 (halved)
Kalamata olives:           6-7 (pitted and halved)

Method:
1) Heat olive oil in a small pan over medium-low heat. Stir garlic in hot oil for 1 to 2 minutes or until garlic is lightly golden. Put garlic to a blender container and add lemon juice, soy sauce, mustard, water, and pepper. 2) Cover; blend until combined. Reserve 2 tablespoons of garlic mixture; set aside.
3) Add yogurt to remaining garlic mixture in blender. Cover and blend until smooth. Chill until serving time.
4) Thaw salmon, if frozen. Rinse salmon and pat dry using a kitchen tissue. Coat the reserved garlic mixture evenly over salmon. Cover and chill for 30 minutes.
5) Spray the grill pan with non-stick coating. Place the salmon on it and grill 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.
4) In a large bowl toss together green salad mix, onion, and Parmesan cheese. Place salmon fillet on the salad mix. Top with tomatoes and olives. Serve with chilled yogurt mixture.

BON APPETIT..

Chicken Waldorf Salad

Salad are said to be great for health. It can be a perfect mid day meal or a late evening dinner. In this recipe dried cherries, walnut, and rosemary enhance a simple chicken and apple salad. You can make it even more fabulous with smoked chicken from your local grocery store.

This salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City. Other variations such as turkey, grapes, and dried fruit (e.g. dates or raisins) are sometimes added to give it a twist.  Another variation known as an "Emerald Salad" replaces celery with cauliflower. The salad also may include zest of oranges and lemons. A variation popularized in "Belfast's Lunches To Go" is made with peanuts. This variation is known as "Peadorf Salad".
(Source: Wikipedia)

Serve :     2
Preparation time:     30 minutes plus cooling

Ingredients:

Chicken Breast:               300 grams (Cooked, Shredded or cubed)
Green Apples:                 2 cups (coarsely chopped)
Dried Cherries:                1/3 cup
Walnut:                            1/3 cup (chopped)
Mayonnaise:                     2 tablespoon
Celery:                             2 tablespoon (chopped)
Sour cream/ yogurt:          3 tablespoon
Lemon Juice:                    1 tablespoon
Honey:                             1 tablespoon
Dried Rosemary:              1 teaspoon (crushed)

Lettuce leaves to serve

Method:

1) Combine chicken, apples, celery, cherries, and walnuts in a large bowl.
2) For dressing, stir together the mayonnaise, sour cream, rosemary, lemon juice, and honey in a small bowl. 3) Stir dressing into chicken mixture just until evenly coated.
4) Cover it and refrigerate, Serve on lettuce leaves.

BON APPETIT..

Chocolate Cherry Dump Cake

Chocolate & Cherry is definitely a match made in heaven so is this recipe. A quick, scrumptious, yummy "Chocolate Cherry Dump Cake". It is named so because u actually don't mix any of the ingredients and dump everything in a baking dish and after 30 minutes you get this beautiful gooey cake out. This rustic cake can be ideally made with a cherry pie filling and a chocolate cake mix. But I am making it here from scratch for all who doesn't have an access to these ready made mixes near them.

Serve :            2
Preparation time:     45 minutes


Ingredients:

For cherry pie filling:
Cherry:             2 cups (pitted)
Sugar:               1/2 cup
Corn starch:      1 tablespoon
Water:              1/4 cup

For cake mix:
All purpose flour:    1 cup
Butter:                    50 grams (cold cut in small pieces)
Cocoa powder:       1/4 cup
Baking powder:       1 teaspoon
Salt:                         1 pinch
Sugar:                      1/4 cup (fine granulated sugar, I am using Vanilla Sugar)
Vanilla essence:         1/2 teaspoon

To assemble:
Butter:                     1/2 cup (melted)

 Method:

1) For cherry pie filling heat a saucepan and add cherry, sugar, water at medium flame for 5-7 minutes until soft and cooked. Mix cornstarch with 2 tablespoon of cold water and mix it in the cooking cherry mixture. Let it cook for another couple of minute. Set aside.
2) Sieve together flour, cocoa powder, baking powder, and salt. Add cold butter and mix it using a back of spoon or finger tip. It should resemble a fine bread crumb after mixing well. Add fine sugar and vanilla essence, mix well. Cake mix will look like a dry brown, crumb like of a powder.
3) Preheat the oven at 190 degree celsius. To assemble take a baking dish spread the cherry pie filling at the base top a thin layer or cake mix evenly.
4) Spread the melted butter over the cake mix using a spoon to make it wet.
5) Bake at 180 degree celsius about 30 minutes. The cherry will be bubbling from inside and cake topping will be hard to touch.

6) Let it cool for 10 minutes before you serve. Serve warm as it is or with a cold vanilla ice cream or cold whipped cream.

BON APPETIT..