Monday, January 25, 2010

Heppy Budday!

Its birthday time! I always bake for C on his birthdays and this year was no exception! He is a big fan of muffins or cupcakes rather than the big ones and so I decided to bake this classic! The basic recipe is from here. I say it makes a great birthday cake..... and its so super gooey ! :P.... Give it a try and let me know how you like it!

What you need:

Flour: 1/3 cup
sugar: 1/2 cup
chocolate:~ 2 cups chocolate morsels( Any of your favorite brand will do. I used the Ghirardelli bitter sweet chocolate morsels)
light cream:4 -5 tbsp
Eggs:2 beaten
baking powder: a pinch
baking soda: a pinch
butter: 1/2 cup and extra for the ramekins( at room temp)
salt:a pinch

Preheat the oven at 350F.
Generously wipe the ramekins with softened butter moving from bottom to the walls. Set aside.
Sift flour,salt, baking powder and baking soda together and keep aside.
In another bowl whisk the eggs ans sugar together.
In a separate microwave proof bowl put the chocolate morsels together and heat on high for 30-45 seconds. Next take it out and mix with the light cream and softened butter to get a smooth consistency.Set aside.
Now add the egg mixture to the flour whisking simultaneously. next add the chocolate mixture once it is cooled to room temperature.
Whisk lightly so as to fold in the mixture.
Scoop out equal portions in the buttered ramekins.*
Bake for 12 minutes for a molten center and 15-18 minutes for a firmer center. Cool for 5 minutes and then with a serrated knife pry out the edges . Next tip it over a dish so the the cake comes out upside down.
Enjoy warm with a dollop of caramel ice cream!

* I did not have ramekins and so I buttered my muffin pan and it turned out fine.

Saturday, January 2, 2010

HAPPY NEW YEAR with Malpoa!

Happy New Year everyone! This is just wishing everybody great health and wealth and sending loads of love to all who care to visit this blog of mine !:)

Malpoa is a traditional bengali sweet dish that is served in all festivals and even in weddings. The deep fried pan cakes (well sort of!) dripping in thick sugar syrup is a favorite among all ! It is simple to make and you can tweak it as you like: like you can add kheer to the batter, or condensed milk, or maybe some chopped dry fruits and some strands of saffron . But what I made for New year was the simplest version and served hot after lunch or dinner it is simply a mouth watering delight!

What you need:
flour--1 cup
Suji/ semolina--4 tbsp
milk --1 and 1/4 cup
sugar--1 tbsp
grated coconut--1/2 cup
oil-- for frying

Sugar syrup:
2 cups sugar
1 and 3/4 cup water

Over low heat , in a pan boil the sugar and water to a syrup .It should be hot but not boiling.

Meanwhile in a bowl mix all the ingredients and whisk so that there are no lumps.
Now heat oil in a pan and add a ladle full of batter. Fry until golden brown on both sides.
Directly add the malpoa to the sugar syrup and let it soak for a couple of minutes.
Serve hot!

Saturday, December 26, 2009

Triple chocolate cheesecake !

Ah!!! The year end festivities and the gooey cakes! Lovely!
Wanted a decadent cake this time with the chocolate and cheese and that's what I got....
I mixed and matched a number of recipes and this is what I landed up with! And I am not complaining!

Dry Ingredients:
flour--1 and 2/3 cups
corn flour-- 1/3 cup
baking soda--1 tsp
baking powder--1 tsp
cocoa powder--4 tbsp
salt-a pinch

Wet Ingredients:
eggs--2 beaten lightly
brown sugar-1 and 3/4 cup
butter- 10 tbsp
chocolate chunks-1/2 cup

light cream-2 cup
chocolate chip-2cup
butter-5 tbsp melted

light cream cheese--2 cup at room temperature
chopped hazelnuts-- to garnish

Mix the dry ingredients and keep aside.
Cream the butter and sugar and to it add the eggs.
Fold in the mixture into the dry ingredients. Add the chocolate chunks and fold lightly.Butter a round baking pan and preheat oven at 340 F.
Pour the batter in the baking pan.
Next lightly whisk the cream cheese and add it over the batter. With a flat knife slowly infuse the cream cheese into the batter. Do not whisk.
Bake for 40 -- 45 minutes or until a toothpick comes out clean.

In a pan heat the cream and butter just under boiling point. Pour it over the chocolate chunks and mix into a smooth paste.
Now freeze the mixture for around 2 hours. and the frosting is ready.

When the cake has cooled with a sharp large knife cut the cake horizontally.
Slather the cooled chocolate frosting inside and also over the top.
Sprinkle a handful of nuts on top.
Now sink into the chocolaty velvetness!

Happy New Year! :)

Sunday, December 13, 2009

Run-up to Christmas!!

Christmas is not the same without cakes. With our moving to the new apartment I wanted to test my new oven and what would be better than a lovely Chocolate Vanilla Nut cake! I peeked into my pantry and discovered a packet of chopped hazelnuts and thought it would be lovely to include the nuts....
It was a snowy winter afternoon and even with the heating on, it was quite chilly inside. The warmth of the oven was inviting and even more inviting was the aroma of chocolate and vanilla . So here it is.... make your Christmas a little more delicious...(you are free to add any other type of nut or fruits if you like)

What you need:

For the vanilla batter:

Flour: 1 cup
baking powder:1tsp
baking soda:1/2 tsp
white powdered sugar:1/2 cup
brown sugar:1/2 cup
chocolate chips:1/4 cup
vanilla:1 tbsp
egg:1 lightly beaten
butter:4 tbsp molten
salt:a pinch

For the chocolate batter:

Flour:1 cup
baking powder:1 tsp
baking soda:1/2 tsp
white powdered sugar:1/2 cup
brown sugar:1/2 cup
chocolate chips:1/2 cup melted over slow burner with 2 tbsp milk
hazelnuts:1/4 cup
egg:1 beaten
butter:5 tbsp
salt:a pinch

Vanilla batter:

Mix all the dry ingredients.
In a separate bowl cream the butter and sugar. Slowly add the egg . Whisk well.
Now mix the dry and wet ingredients together. Add the vanilla and salt.
Fold the mixture in slowly. Add the chocolate chips.

Chocolate batter:

Same as the vanilla batter.
Mix the chopped nuts and the molten chocolate last.
Take care that the chocolate is at room temperature.

Now line the baking tray with a tin foil .Lightly brush melted butter.
First add the chocolate batter and smoothen it out.
Next add the vanilla batter.
Preheat the oven at 350 F.

Bake for 40 -45 minutes or until cake tester comes out clean.
Serve warm with a dollop of caramel vanilla ice will be in heaven!!!

Saturday, December 5, 2009

A simple lunch

A simple curry..... heartwarming yet amazingly delicious,easy to cook but still reminds you of Ma er Ranna.... how good is that!
My Mother in law makes amazing bandhakopi r torkari.... and she showed me the trick...
Well.. I have never been a big fan of this vegetable.... tastes kind of vegetably (whatever that means!) and takes ages to cut and then of course it never seems to have any taste!
But then all of it changed 2 years ago.... I learnt how to manage this veggie properly...
Yes, you have to be patient and do a little bit of hard work... but the superb lunch we had today... was so totally worth it!

What you need:
Cabbage- 1/2 of 1 large finely shredded. Discard the outer leaves.
potato -2 medium diced
green peas-1/2 cup
green chillies-2 slit
ginger paste-1 tbsp
tomato-1 large finely chopped
turmeric-1 tsp
cumin seeds-1/2 tsp
cumin powder-1/4 tsp
garam masala-1/2 tsp
bay leaf-1
ghee(optional)- 1/2 tsp

Add the shredded cabbage to a pot of simmering water. Cover and cook for 4-5 minutes. Then discard the water and drain the cabbage.
In a pan add 2 tbsp oil, and sizzle the cumin , green chillies and the bay leaf with a tsp sugar.
Next add the ginger paste and tomatoes. Cook on medium heat until the tomatoes are cooked and oil separates.
Next add the potatoes and the green peas. Stir fry for a couple of minutes.
Add the drained cabbage , turmeric and salt. Stir for a couple of minutes and cover and cook for 25-30 minutes on low heat. Do not add water. Add water only if the cabbage dries up.
When the cabbage cooks down and turns all mushy, and potatoes have cooked, add the cumin powder and garam masala.

Stir in the ghee after the gas is put off. Serve hot with steaming rice.

Monday, October 26, 2009

Coriander chicken and a cold saturday lunch

No No...the lunch wasn't cold.... after all there is nothing worse than a cold lunch on a weekend...the day was unusually cold.... the sun was out though... and the patio was bathed in the usual warmth.... but the the nip in the air made it impossible to sit out and enjoy the warmth.... inside too with our old pink blankets wrapped around our feet... we had a hot and yum lunch....

I am back after a long time.. with the pujas at home and the festivities continuing... I was as usual too lazy to sit in front of the computer and blog....But now I am back in full energy...

I made Coriander chicken after a long time... I love the aromatic coriander ... because it goes so well with all our curries.... veggies or non veg... the fresh leaves and the pliant stems impart so much flavor to the base....and one of my favorite chicken dishes is coriander chicken.....

What you need to do:

Chicken~1 lb
yogurt-2-3 tbsp
fresh coriander leaves and soft stems-1 bunch properly cleaned. Exclude the hard woody stems
mint leaves-5-6
green chillies-4
onion garlic ginger paste-tbsp
cashew nuts-10
garlic-2 large cloves

Marinate the chicken with the onion ginger garlic paste and the yogurt.
Meanwhile put together the coriander, mint,chillies, cloves and garlic and a little water and make a fine paste in the food processor.
Also dry grind the cashew nuts .
Now heat oil in a pan and add the coriander paste. Put on medium heat and lightly fry the paste until the water starts drying up.
Next add the chicken and the marinade and increase the heat.
Evenly coat the chicken with the paste . Add salt, put the heat on medium again, cover and cook.
The yogurt will release water and the chicken would cook in that. If it dries up too much add a little water.
When the chicken is completely cooked add the cashew nut powder.
Put off the heat and let the chicken cook in its own juices.
Serve hot with jeera rice or pulao.... Hmmmm...... lovely...

Friday, August 28, 2009

Fish Fry and super entertaining!

I love fish fries (who does n't) and this weekend I had such a lovely lovely time frying , serving and just popping them in my mouth...

We got some really fresh Tilapia from the local grocery store and yes of course... Panko Breadcrumbs! These are really really good and as promised the Fish Fries turned out really crusty and crunchy!

What you need:
tilapia fillets---1 lb cut into bite sized pieces
eggs---3 lightly beaten
flour---3/4 cup
bread crumbs---1 cup (I used Panko....Just get hold of any good bread crumb)
oil for frying

For the marinade:
shallots-2 sliced
garlic-2 cloves
coriander-a handful
ginger paste-1 tsp

Just blitz them in the food processor wit h 1 tbsp vinegar.

Marinate the fish in the paste for at least 4 hours or overnight.

Now season the fish with salt as also the flour and bread crumbs.
Dredge the fish in four, dip in the eggs and then roll in the bread crumbs.
Fry in hot oil until they turn golden brown on all sides. Serve with a lemon wedge and have a good time munching!