Wednesday, February 11, 2015

Magic Cake

Hi Friends...Again after a few weeks posting a recipe and first post of this year...Hope all are having a great new year..
Today I'm posting the magic cake. Like name this cake is really a magic cake. With one batter we get a three textured cake. Bottom is slightly chewy, middle layer is custard texture and top layer is a sponge cake.The mixing of the batter gives this layers...

Now to the magic recipe..


































Ingredients:

115grm All purpose flour
150grm Sugar
125grm Butter(melted)
4 Eggs seperated
2c Milk(luke warm)
2tbsp Water
2tsp Vanilla essence
Strawberry and Icing sugar for garnishing

























Method:

1.In a bowl beat egg whites till stiff peaks.
2.In another bowl beat the egg yolks,sugar,water and vanilla essence.
3.Beat well till creamy.
4.Now add the flour and mix well.
5.Add the luke warm milk and mix well.
6.Now fold in the egg white to this slowly.
7.The batter will be thin and little lumps will be there.


























8.Grease a baking tin,Preheat the oven at 200 degree C for 15 mins.
9.Bake the cake at 180 degree C for 45 mins or till done.
10.Cool the cake in the tin for 2 to 3 hrs.
11.Sprinkle icing sugar and garnish with strawberries.
12.After the cake is cooled completely cut and serve.

Monday, December 29, 2014

Stromboli

Hi friends!! How r u all? Posting a recipe after a long time. This may be my last post of this year...So thought of posting a recipe which can be made for special dinners...
An advanced New Year Wishes To All....Alhamdulillah this year went very well...Hoping for a good and healthy year ahead and wishing u all the same...































































Ingredients:

For Dough:

2c All purpose flour
1tsp Baking powder
1tsp Dry active yeast
1tsp Sugar
Olive oil
Water
Salt

For Filling:

1pckt Sausage or 2c Shredded chicken
1small Capsicum
1 Onion
1/2c Sweet corn cooked
1tsp Pepper powder
Ketchup For spreading
White sauce
Olives
Oil
Mozzarella cheese

1 Egg for brushing
Sesame seeds for sprinkling

For White Sauce:

1tbsp Butter
2tsp All purpose flour
1c Milk
1/2tsp Oregano
1/4tsp Parsley
1/4tsp Thyme
1/4tsp Basil
Salt

























Method:

Dough:

1.Warm the water and sprinkle the sugar and yeast in this. Set aside for 5 mins.
2.In a bowl put flour baking powder and salt.
3.Add the yeast mixture to this and knead well and add the oil in between kneading the dough.
4.Knead the dough well till soft and keep this aside for 2 hrs till it rises to double.

Making White Sauce:

1.Heat the butter in a pan and mix the flour and saute well.
2.Now add milk and mix well.
3.Add salt, oregano, parsley, basil and thyme and mix well.
4.Boil till the sauce becomes thick and creamy.
5.Off the flame and the sauce is ready.

Making the Filling:

1.In a pan put oil and put the sausage or chicken and saute well.
2Add salt and pepper powder to this and mix well.
3.Cook the sausage well and off the flame.


























Filling And Baking:

1.Once the dough is doubled well punch down the air .
2.Sprinkle some flour on working space and roll the dough into a large rectangle.
3.Now spread ketchup.
4.Now put the cooked sausage or chicken.
5.Then put the diced veggies ,olives and corn.
6.Spread the prepared white sauce and mozzarella cheese.
7.Now roll this into a log.
8.Now form this to a circle.
9.Now beat the egg slightly and give a egg wash on the Stromboli.
10.Sprinkle sesame seeds over this.
11.Now give small cuts on the Stromboli.
12.Grease a round baking tray and keep the Stromboli on the tray.
13 Preheat the oven at 200 degree C for 10 mins.
14.Bake the Stromboli at 180 degree c for 15 to 20 mins or till its cooked.
15.Cut into pieces and serve..

Monday, October 20, 2014

Kothu Chappathi

Today I'm posting an easy and anytime meal.This is a full meal.This can be made by left over chappathis...This is very tasty and comforting dish..






























































Ingredients:

6 to 8 Chappathis
1big Onion
3cloves Garlic
3 Green chillies
1/2tsp Red chilly powder
1/4tsp Turmeric powder
1/2tsp Coriander powder
1/4tsp Fennel seeds powder
1/4tsp Garam masala powder
4 to 5 Cashewnuts
Chicken pcs (optional)
Salt
Coriander leaves
Oil

























Method:

1.Cut the chappathis into small pcs and set aside.
2.Heat oil in a kadai and put the broken cashewnuts.
3.Add the chopped garlics and saute.
4.Add the sliced onions and saute till transparent.
5.Now add the spice powders.

























6.Once the raw smell of the powders goes away add the sliced veggies and chicken pcs(if using) and mix well.
7.Once the veggies are almost cooked add the pcs of chappathis and mix well .
8.Add the coriander leaves.
9.Serve hot.

Tuesday, October 7, 2014

Fried Icecream

Hi friend!!! Belated Eid wishes to all.After a gap of one month I'm posting.I was full busy last month.
 
Today I'm posting Fried Icecream.This is an easy recipe but a tricky one.This is a dessert which we can make the guests surprised.After frying the balls it will have a hot crust and a cold slightly melted icecream inside.Yummm Yummm...


 





















Ingredients:
 
1ltr Vanilla Icecream
1 Egg
1c Corn flakes
1/2c Dessicated Coconut
1tsp Cinnamon Powder
Oil for frying
Chocolate sauce for drizzle

  
Method:
 
Step 1:
 
1.Scoop out medium sized balls of icecream.
2.If possible make it round shaped and place in a tray lined with wax paper.
3.freeze this balls for 1 hr till very hard.
 
Step 2:
 
1.By this time crush the corn flakes by hand.
2.Mix dessicated coconut and cinnamon powder to this and mix well with hand.
3.Take out the icecream balls and just roll it in this corn flakes mixture.
4.shold be very fast with this because icecream will start melting with our warmth of our hands.
5.After rolling again keep this in freezer for 1 hr.

  
Step 3:
 
1.Now in a bowl keep slightly beaten egg.
2.Now take out the balls and dip each ball in egg and then in cornflakes mixture and roll it well with hand.Now u can shape this in balls.
3.Do this with all the balls.
4.Keep it in the fridge for another 1 or 2 hrs.
5.If u want more thicker crust u have to repeat this step again after 1 hr.  

 Step 4:
 
1.After its frozen well like a hard rock.
2.Now its time for frying.
3.Heat the oil very hot.
4.Fry each balls for 6 to 10 secs.
5.Just the outer covering should be crispy.
6.Drain out the excess oil very soon.
7.This should be fried only at the time of serving.
 
























8.Drizzle the chocolate sauce and serve immediately.
9.Enjoy the hot crust and inner cold icecream!!!!
 
Can be made with any flavour of icecream but vanilla tastes best.
 

Thursday, August 28, 2014

Rose Water Macarons

Another flavour of macarons...these cookies are an addictive one.Once we get it correct we will keep on experimenting new flavours.Now me too in that stage once I got it perfect, now I'm making new flavours of these cute cookies...Today I'm post rose water macarons...















































Ingredients:

For Shells:

96gms Egg whites
96gms Almond Powder
150gms Icing Sugar
55gms Granulated Sugar
1tsp Rose Water
Few drops red color

For Filling:

100ml Cream
100gms White Cooking Chocolate
1tsp Rose Water
1/2tbsp Rose Syrup
























Method:

1.Separate the egg whites to a clean bowl and wrap it with a cling film and keep it on the kitchen counter for 24 to 48 hrs or in fridge for 5 days.
2.Before starting bring the egg whites to room temp.
3.Beat the egg whites in a stand mixer or a beater.
4.While beating add the granulated sugar little by little and beat well.
5.Beat till stiff and shiny peaks appears.
6.Once it gets peaks add the rose water and red colour and beat well.
























7.Grind the almond meal and icing sugar together and sift this discard the large chunks.
8.Now add the almond mixture to the beaten egg whites.
9.Fold in with a spatula slowly till all the dry ingredients are fully incorporated in the egg whites.
10.This is called macronage and the batter should not be under mixed or over mixed.
11.The texture of this batter should be like when we lift the spatula with the batter it should fall down in thick ribbons and the peaks will disappear in 10 to 15 secs.This will be shiny.(It is said like 40 to 50 strokes.For me it was done in between 40 to 45 strokes).
12.Now fill the batter in a piping bag with plain round tip.
13.Line a baking sheet with parchment paper and pipe out small round into the baking sheet.
14.Tap the baking sheet on kitchen counter for several times to knock out the air.
15.Keep these shells for resting for 20 to 30 mins till a thin film appear on the shells.
16. When we touch it slightly it should not stick to the finger.
























17.Preheat the oven at 140 degree C for 20 mins.
18.Bake the macarons at 140 degree C for 15 to 18 mins.
19.Bake one tray at a time.
20.After the macarons are done allow it to cool fully.
21.Peel out the shells carefully.
























Filling:

1.Boil the cream in a sauce pan.
2.Put the chopped white chocolate in bowl and pour the boiled cream over this and mix well.
3.Let it cool down.
4.Now mix rose water and rose syrup to this ganache and mix well.
5.Now fill this ganache in a piping bag.
6.Pipe out some cream on one shell and sandwich with another shell.
7.Yummy yummy macarons ready to eat....

Monday, August 11, 2014

Kunafa

Hi friends!! Hope all enjoyed Eid very well.Was fully busy with lot of things..
Today I'm posting kunafa an arabic dessert.This is a dessert made with shredded phyllo dough and cheese and soaked in sugar syrup.















































Ingredients:

For The Crust:

250grms Shredded Phyllo dough
1/2c Melted butter
1tsp Softened Butter
Orange Powder Colour
Crushed Pisthachios for garnishing

For The Filling:

200grms Mozarella cheese
150grms Cream Cheese

For Sugar Syrup:

1c Sugar
1c Water
2tsp Rose water
























Method:

For Crust:

1.Defrost the crust for an hour.
2.Now pulse this dough in the grinder.
3.Now add melted butter to this dough and mix well with hand.
4.Now divide this dough into two halves.
5.Now grease a baking pan with softened butter and few pinches of orange color.
6.Spread this color well in the baking pan with the hand.
7.Now spread one half of the dough in the prepared pan.
8.Press it well as a base.

For Filling:

1.Now spread the mozarella cheese all over the prepared base.Press it very well.
2.Now spread the cream cheese over the mozarella cheese.
3.Now spread the other half of the shredded dough over the cheese and press well.
4.Preheat the oven at 200 degree C for 5 mins.
5.Bake the kunafa at 180 degree C for 15 to 20 mins or till the dough is crispy.
























For sugar syrup:

1.Boil sugar and water together.
2.once sugar is melted and the syrup is slightly thickened add rose water to this.
3.Off the flame and let the syrup to cool.
4.Now once the kunafa is baked take it out of the oven and pour the half sugar syrup over the hot kunafa.
5.Let it sit for few mins.
6.Now invert the kunafa to another plate and pour the rest sugar syrup over it.
7.Garnish with crushed pisthachios.
8.Let it absorb the syrup for sometimes.
9.Cut into pieces.
10.Enjoy the kunafa!!!!

Wednesday, July 23, 2014

Mango Sago Pudding

First of all I thank Lubna of Yummy Food who gave me the chance again to do a guest post in her blog this year too for the  Ramadan event 'Joy From Fasting To Feasting'-VII.I'm so happy to do this post for her.

I'm posting mango sago pudding which is the guest post in her blog..

mango sago pudding 2


Ingredients: 

2 big Ripe Mangoes
½ c Sago seeds
1 tin Puck cream
1 c Milk
½ to ¾ tin Condensed milk
2 tsp Gelatin powder
¼ c Water

For Garnishing:

Mango pieces 
Chopped Pistachios

Method:

1.Soak the sago seeds for 15 minutes.
2.Cook this in water and drain the sago seeds and pour cold water over this to avoid sticking.
3.Puree the mangoes along with condensed milk and milk.
4.Now add the puck cream to mango milk mixture.
5.Soak the gelatin in 1/4 c water for 10 minutes.
6.Double boil the gelatin and mix with mango cream mixture.
7.Add the cooked sago seeds to this and mix well.
8.Keep this in fridge for setting.
9.After the pudding is set garnish with mango pieces and chopped pistachios.

mango sago pudding3
Note: 

If u don't want a set pudding u can avoid gelatin. I like a set pudding that’s why I added gelatin.

You can see my post in her blog here....

Joy From Fasting To Feasting - VII

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