- Heat oil, saute the ginger garlic paste till you get a nice aroma.
- Add the onions,green chillies and saute till the onions are soft and transparent.
- Add garam masala and mix well.
- Add the minced chicken& potatoes. Add salt and pepper to taste.
- Cook for 5-6 mins or till done.
- Take it off fire and let the mixture cool
- When cooled, divide them into balls, flatten it in your palms. You can shape them into squares, small balls, ovals, rolls etc.
- Dip them in beaten eggs and roll in the breadcrumbs.
- Deep fry in hot oil. Drain and serve hot!
Sunday, August 30, 2009
Thursday, August 27, 2009
It is a very simple and easy recipe which can me made in less than 20 mins FLAT! And it sets so beautifully well.
- Dip the biscuits in coffee and line a pudding dish.
- Melt chocolate.
- Mix rest of the ingredients together ( including chocolate) except cream and make a thick custard by either double boiling it or if you are confident enough, directly over the flame. [I chose the latter , not that I was confident but I hate double boiling!! It seem to take ages! :P]
- Pour the thick custard over the biscuit layer. Let it set.
- Beat the cream real thick and you can spread it or pipe out rosettes.
- Serve chilled.
Update: I have lost count of how many times I must have made this pudding because of it's goodness. My cousin shared this recipe with her friend in Dubai, who was participating in a Dessert Competition. And guess what? She won first! So, do I need any better testimonial! Here's the pic of what she made:
Isn't that pretty? ?
Wednesday, August 26, 2009
When this month's DB Challenge was announced, I was so thrilled because this was the first cake for me with the DB's. So I started planning ahead as to how to go about it. My cousin Roshini was coming down for a week and she doesn't blog. So I thought of keeping my excitement down for a while so that I can get her also in it. And we did bake together! :)
Sponge cake layers
· 6 large eggs, separated, at room temperature
· 1 1/3 cups (162g) confectioner's (icing) sugar, divided
· 1 teaspoon (5ml) vanilla extract
· 1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
· pinch of salt
Directions for the sponge layers:
NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.
1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
· 4 large eggs, at room temperature
· 1 cup (200g) caster (ultrafine or superfine white) sugar
· 4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
Directions for the chocolate buttercream:
NB. This can be prepared in advance and kept chilled until required.
1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
· 1 cup (200g) caster (superfine or ultrafine white) sugar
· 12 tablespoons (180 ml) water
· 8 teaspoons (40 ml) lemon juice
· 1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)
Directions for the caramel topping:
1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
Assembling the Dobos
1.Divide the buttercream into six equal parts.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
My daring experience:
The slice above looks good BUT we were disappointed!!
1.The layers cheated on us. It turned out to be a yummy crunchy biscuit without any traits of a cake in it and it was stuck to the parchment. So I made a whole sponge cake with the rest of the batter instead of individual layers. Then I cut the whole cake into 3. And they were crumbly :(
2.The buttercream took ages to thicken and when spread on the cake layers, they got soaked up!
3.Our butter was RANCID! EEKS! But there was no foul smell/discolouration. We realised it only when we served it to our guests! IMAGINE!! :(
4.The caramel was so chewy and it got stuck to our teeth. So we kept that aside and tried to taste the rancid buttercream and sponge.It tasted OK (with the rancidity n blah! )
All in all...this would be my first n last attempt at this torte. It wasn't rewarding enough for me!
But my other lovely DB friends did have a great experience with this recipe. So in case you were thinking of giving it a try... please go ahead! Never know ... I must have lost my mojo! :)
Tuesday, August 25, 2009
I wanted to make a different topping from the last time. And that's when I thought of the Tandoori Masala that I had with me for a while, a small bell pepper & also some sweet corn kernals that's been freezing to death in our freezer :D
So I finally got the stuff ready for the topping while the dough for the pizza was proving. It was a breeze actually, just had to get everything together and pop it into the oven!
♥ Tandoori Sausage,Roasted Bell Pepper and Corn Pizza♥
I don't think I need to talk about how lovely the base was! It was outstanding!! You can see how well it has worked for me everytime I made it. Check this for more! As usual my one & only younger bro was ready to attack it as soon as it was baked! But for some reason he had the patience to wait till I click some pics of the pizza![This is true only in the case of pizza's and few others! :D]
Saturday, August 22, 2009
I remember Amma baking cakes in Pressure Cooker many moons ago and I tried to re-create those sometime ago and it was a HUGE failure! LOL! So recently I reminded her that it's been a while since we both baked together ( she is a caterer by profession so she is busy with TONS of orders everyday :D ) .This cake is one that reminds me of my 4th std -5th std years. Amma used to make this cake very often then. And this was long before my town Kannur had a decent cake shop. And finally when they opened one...they had the same cake displayed! But no matter what they can never beat this homemade version. Trust me,it's real good!
- Beat eggs and sugar till thick and creamy and falls in thick ribbons when poured from a height ( approx. 8-10 mins).
- Then add in flour ,vanilla and beat till it forms a real thick batter which is almost mousse like(approx.4-5 mins) [I know that for a sponge we should be very careful not to let the air escape and we need to fold in the flour little by little. BUT for this cake this method works like a charm! :) ]
- Pour into a prepared round tin and bake in an empty pressure cooker sans the weight for5 mins on high flame and then reduce the flame to medium high and bake for 20 mins. [You must put in a steel ring/holder and then place the cake tin on it.]
- Open the lid and do a skewer test to see if the cake is done.
- Take the tin out of the cooker and let it cool in tin for 10 mins.
- Remove the cake from the tin and let it cool completely on a wire rack.
- Mix butter and powdered sugar to a smooth paste like consistency.
- Add milk if you need to make it a bit more loose.
- If you like your icing to be thick , double the recipe.
- Caramelise sugar on a medium flame till golden brown.
- Add nuts & butter to it and mix well.
- Pour onto a butter/tissue/parchment paper and let it cool completely.
- Crush/powder them into tiny bits.
- Cut the cake horizontally into 2 or 3 [I cut it into 2]
- Sandwich each layer with 3-4 tbsp of butter icing.
- Sprinkle some praline in between the layers (optional)
- Spread the remaining icing on top and sides.
- Sprinkle the crushed praline on top and on sides.
- Cut into wedges and serve.
Thursday, August 20, 2009
This recipe is from a book which my grandmother handed over to me...it's a fab book! This is such an easy recipe and you need nothing more than just 3 ingredients!
But let me warn you ahead...if you are planning to make this for your loved ones be prepared to make it for them every now and then . I made that mistake sometime back :D
♥Ultimate Shortbread ♥
- Sift flour,rice flour and salt into a bowl.
- Add sugar & grate butter taken straight from the fridge into the dry ingredients ( I keep butter in the freezer for easy handling )
- Work the mixture with fingertips until it resembles breadcrumbs.
- Press the mixture into a 7" straight sided tin* and level the top.
- Prick it with fork all over and mark it into 8, cutting through to the base.
- Chill it for one hour and then bake in the centre of the oven at 180 degrees for 1 hour or until pale straw coloured.
- Cool it in tin and then over the wire rack and break it into wedges.
Warning!! This recipe yields high satisfaction & addiction! But it's good to surrender to it once in a while ;)
Friday, August 14, 2009
- Mix flour and baking powder together.
- Add the butter and rub it with your fingertips till it resembles breadcrumbs.
- Line the tart tins and fill 2/3 of the tart with jam. ( I divide the dough into 12, and spread in each tart tin separately by rotating the tin and spreading the dough at the same time)
- Bake at 180 degress for 15 mins or till done.
- De-mould when cooled (be careful, the hot molten jam with fall out on your hands otherwise! I had done it once! OUCH! )
If you are a jam-treat ♥ lover like me...be prepared to fall in love with these :) They are delicious to the last bite! Nom nom nom! :)