Tuesday, June 17, 2014

Devil's Food Cake


For the cake :
  • Sifted cocoa powder : 50 gm
  • Dark brown muscovado sugar : 100 gm
  • Boiling water : 250 ml
  • Soft unsalted butter : 125 gm
  • Caster sugar : 150 gm
  • Plain flour : 225 gm
  • Baking powder : ½ Tsp
  • Baking soda : ½ Tsp
  • Vanilla extract : 2 Tsp
  • Egg : 2

Pre-heat the oven to 180° C. Grease two 8 inch cake pans and keep it aside. Sieve flour, baking soda and baking powder twice. Keep it aside. Combine cocoa powder and muscovado sugar. Pour boiling water into this and mix well. Beat the butter and castor sugar till it turns fluffy and pale. Then add eggs one bye one into butter and beat well. Pour vanilla essence and mix it. Then add the dry ingredients into it and mix it slowly. Finally fold in the cocoa mixture and combine well. Pour the batter into greased pans and bake it for 30 minutes. Remove it from the oven and cool it well.

For the frosting :
  • Water : 125 ml
  • Muscovado sugar : 30gm
  • Unsalted butter : 175 gm
  • Dark chocolate chopped : 300 gm
Add water, sugar and butter into a pan and melt it slowly over low heat. When it starts to bubble, remove it from the fire and add the chopped chocolate into it and swirl the pan well. Keep it aside for a couple of minutes and whisk it till it becomes glossy and smooth. Cool it well and keep it refrigerated for 1 hr. Then take it out and whisk it. Now decorate the cooled cake with this frosting.

View blog reactions

Thursday, June 12, 2014

Carrot Halwa

  • Carrot : 2 big grated
  • Ghee : 2 Tbsp
  • Cardamom : 2
  • Boiled milk : ¾ ltr
  • Sugar : 5 Tbsp
  • Condensed milk : 3 Tbsp
  • Fried cashewnut : 2 Tbsp
  • Fried kismis : 2 Tbsp

Add the grated carrot and crushed cardamom into the hot ghee and saute well. When the colour of the carrot starts to change, pour the milk into it and cook well. Then, add  sugar and condensed milk into it and combine well. Stir it for a few minutes. When the mixture starts to separate from the sides of the pan, add the fried cashews and kismis and mix. Transfer it into a bowl and serve it hot or cold.

View blog reactions

Friday, June 6, 2014

Fish Roll

For the filling :
  • Fish : ½ kg 
  • Shallots: ¼ cup
  • Ginger : 3 Tbsp
  • Garlic : 3 Tbsp
  • Onion : 2 big
  • Green chilly : 2 Tbsp
  • Curry leaves : few
  • Coriander pdr : ½ Tsp
  • Pepper pdr : 1 Tsp
  • Tomato sauce : 1 Tbsp
  • Salt : little
  • Oil

Clean and cut the fish into medium pieces and cook it with 1 tbsp of chopped shallots, ginger, garlic, green chillies, few curry leaves, salt and a pinch of pepper pdr. Cook and make it dry. Allow it to cool and remove the bones from it. Then mince the cooked fish using a fork. Keep it aside.

Heat oil in a frying pan and add the rest of the chopped chilly, garlic, ginger, onions curry leaves and little salt. Saute it well. When it turns translucent, add pepper pdr, coriander pdr and tomato sauce. Stir it well and add the minced fish into it and make it dry. Allow it to cool

For the outer cover:
  • Maida : ½ kg
  • Egg : 3
  • Pepper pdr : 1 Tsp
  • Salt : as rqd
  • Water : as rqd
  • Bread crumbs : as rqd
  • Maida : 2 cup
  • Water : as rqd

Mix maida, salt, pepper pdr,  egg and little water to make a thick batter. Heat a tawa and pour one round spoon full of batter and make a thin pancake. Don't flip it. Cook one side and transfer it to a plate. Immediately put 1 to 1½ tbsp of filling to one side of the above prepared pancake and tightly roll it once then fold it from both sides towards the centre. Then, roll it fully and seal the end portion with maida batter. Repeat the process. Keep it aside.

Mix 2 cup of maida with enough water to make a thin batter. Add little salt and mix well. Dip each roll in this thin maida batter and roll it in bread crumbs. Fry it and serve it hot. 

View blog reactions