tag:blogger.com,1999:blog-87826157265118389922024-03-14T00:32:48.012+05:30PakashastraPakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.comBlogger638125tag:blogger.com,1999:blog-8782615726511838992.post-7346818755386201562020-05-29T00:16:00.001+05:302020-06-03T02:52:21.396+05:303D Car CakeComing Soon...<br />
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Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0tag:blogger.com,1999:blog-8782615726511838992.post-44914102467514832082020-05-09T22:19:00.003+05:302020-06-03T02:52:28.655+05:30Fresh Mango Cake (Eggless)Coming next...<br />
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Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0tag:blogger.com,1999:blog-8782615726511838992.post-20323942768705439272020-03-21T04:15:00.001+05:302020-03-26T22:30:53.746+05:30Sirkewale Pyaaz / Pickled OnionsSirkewale Pyaaz or Pickled Onion makes for a great accompaniment for any Indian meal especially, North Indian styled meals. These beautiful. bright pink colored, crunchy, tangy and subtly sweet onions can take your meal up to another level.<br />
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Pearl onions or Shallots are used to make this pickle. Raw shallots are soaked in vinegar to get tangy and crunchy onions. I add some beet to get the rich color and some spices to add some punch to the flavor.<br />
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Often served in restaurants as an accompaniment with vegetables, rotis and green chili, you can easily make them at home to perk up your meals.<br />
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Serves: 8 to 10<br />
<br />
Pearl Onions/Shallots - 30<br />
Beetroot, peeled and cubed - 1/2 cup<br />
Green Chili - 2<br />
Ginger - 1 inch long piece<br />
Sugar - 1/4 cup<br />
Salt - 1 tablespoon<br />
Peppercorns - 2 tablespoons<br />
Cloves - 4<br />
Cinnamon - 1 inch long piece<br />
Cardamom - 3 pods<br />
Water - 1/2 cup<br />
Vinegar - 1 1/2 cups<br />
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<br />
Method:<br />
<br />
<ol>
<li>Peel the onions. Wash them and pat them dry.</li>
<li>Slice ginger into thin slices.</li>
<li>Cut green chili into 1/2 inch long pieces.</li>
<li>Boil water.</li>
<li>Take beetroot cubes, ginger slices, green chili pieces, sugar, salt, peppercorns, cloves, cinnamon, crushed cardamom pods in a glass mixing bowl. I strongly recommend using glass bowl as any other ceramic bowls will get stained and metal bowls may react when vinegar is added.</li>
<li>Add boiling water, mix well and transfer it into a large enough glass jar.</li>
<li>Add onions and stir.</li>
<li>Pour vinegar and stir. </li>
<li>Keep it covered and refrigerated for at least 24 hours.</li>
<li>Pick the onions from the solution and keep it in a glass bowl. These onions can be stored for about 10 to 12 days when refrigerated. Left over water-vinegar solution can be used to make another batch of pickled onions - just add onions and refrigerate.</li>
</ol>
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Notes:<br />
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<ol>
<li>I have added spices to add extra flavor to the onions. You can skip them and just add green chili.</li>
<li>If pearl onions or shallots are not available, you can slice the regular onions instead. These slices are great for sandwiches, burgers or even tacos.</li>
</ol>
Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0tag:blogger.com,1999:blog-8782615726511838992.post-74445491117949140632020-03-07T04:57:00.000+05:302020-03-07T05:00:50.956+05:30Split Pea, Broccoli and Sweet Potato SoupOn a chilly, rainy day a piping hot bowl of soup high on flavor is so comforting. Isn't it?<br />
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This Split Peas, Broccoli and Sweet Potato Soup is packed with flavor and delicious. With nourishing split peas, hearty sweet potatoes and carrots, healthy broccoli and warm spices, this soup is all you need to make your tummy happy and satisfied, especially on a cold day. This soup is quite filling and makes a meal by itself or you can serve them with freshly baked baguette.<br />
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Serves: 6<br />
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Ingredients:<br />
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Dried Split Peas - 1 1/2 cups<br />
Carrot - 1<br />
Sweet Potato - 1<br />
Broccoli, cut into small florets - 1 cup<br />
Pepper powder - 1/2 teaspoon<br />
Salt to taste<br />
Butter - 2 teaspoons<br />
Light Olive Oil - 2 teaspoons<br />
Garlic cloves - 5 to 6<br />
Yellow Onion - 1 medium sized<br />
Tamari Sauce - 1 tablespoon<br />
Vegetable Broth - 2 cups<br />
Salt to Taste<br />
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Spices:<br />
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Dried Rosemary - 1 teaspoon<br />
Dried Oregano - 1 teaspoon<br />
Onion Powder - 1 teaspoon<br />
Salt - 1 1/2 teaspoon<br />
Pepper powder - 1 teaspoon<br />
Cumin powder - 1/2 teaspoon<br />
Curry Powder - 2 teaspoons<br />
Bay Leaf - 1<br />
Paprika Powder - 1 teaspoon<br />
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For Garnishing:<br />
Croutons - 1 cup<br />
Cilantro, chopped<br />
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Method:<br />
<br />
<ol>
<li>Soak split grean peas in water for 30 minutes.</li>
<li>Preheat the oven to 400F.</li>
<li>Cut carrot into small cubes.</li>
<li>Peel and cut sweet potato into 1/2 inch size pieces.</li>
<li>Chop onion and mince the garlic cloves.</li>
<li>Take carrot, sweet potato and broccoli florets in a mixing bowl. Sprinkle 1 teaspoon oil, pepper powder and toss well.</li>
<li>Spread the veggies on a greased baking tray and bake for 10 to 12 minutes until they are soft and slightly roasted.</li>
<li>Cook the peas with vegetable broth until they are soft but still hold shape. You can either pressure cook or cook on open flame. Ensure that the peas are not over cooked or your soup will turn too thick and lose the consistency.</li>
<li>Blend all the spices in a blender. Set aside</li>
<li>Heat 1 teaspoon olive oil, 2 teaspoons butter in a sauce pan.</li>
<li>Add chopped onion and minced garlic. Saute until onion turns translucent.</li>
<li>Mix in the spice powder and saute for 2-3 minutes on low flames. If it is too dry, add a teaspoon of water.</li>
<li>Now add cooked peas and let it simmer for 8 to 10 minutes on medium. Add little more vegetable broth if needed. I prefer this soup to be thick and not runny.</li>
<li>Mix in tamari sauce. Adjust salt as needed. </li>
<li>Now add the roasted veggies. Mix and cook for 3-4 minutes. </li>
<li>Serve piping hot with croutons and chopped cilantro.<div class="separator" style="clear: both; text-align: center;">
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</li>
</ol>
<div style="text-align: left;">
Note:</div>
<div style="text-align: left;">
<ol>
<li>Cooking the split peas on open flame takes time. But tastes the best and retains nutrients. If you are pressed for time, pressure cook. It is very important to not overcook the peas to avoid the soup turning into a gloopy mess.</li>
<li>If you do not have an option to roast the veggies in an oven, you can roast them either in a pan or griddle.</li>
</ol>
</div>
Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0tag:blogger.com,1999:blog-8782615726511838992.post-75838130116697078492020-02-15T04:18:00.001+05:302020-04-27T18:52:20.817+05:30Fudge Brownie (Eggless)<div class="separator" style="clear: both; text-align: center;">
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Fudge Brownies are dense, dark and fudge-like brownies. These brownies are called "Fudge Brownies" as they have more chocolate/cocoa and less flour making them denser, more fudgy, chewy and chocolatty. Fudge brownies are flat; do not rise tall like cake brownies.<br />
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Those who know me well, would by now know that desserts are my weakness. Fudge Brownie is definitely in the top list. Extremely high on calories and heavy on waist, a Fudge Brownie with a scoop of Vanilla icecream, a generous serving of hot chocolate ganache and some crushed nuts is a sinful indulgence that I can never resist. With no trace of food, my plate gets wiped clean! How about you? If you are like me, do give this recipe a try.<br />
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A perfect fudge brownie must have a flaky, glossy and slightly cracked and dislodged layer on the surface. Attaining this level of perfection without eggs is very tricky, I must say. I have failed successfully multiple times in getting that perfect layer on top. This recipe is the closest-to-perfection I could get. However, my trial for that perfect layer does not stop here. I will update this recipe when I succeed in getting that perfect layer.<br />
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Serves: 12 to 16 (single serving)<br />
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Ingredients:<br />
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Semi Sweet Chocolate Chips - 175gms (1 cup)<br />
Butter - 7 tablespoons<br />
Flavorless Cooking Oil - 1 tablespoon<br />
Flax meal - 3 tablespoons<br />
Water - 9 tablespoons<br />
Sugar - 3/4 cup<br />
Cocoa Powder - 1/4 cup<br />
All Purpose Flour / Maida - 1/2 cup + 2 tablespoons<br />
Salt - 1/2 teaspoon<br />
Baking Powder - 1/2 teaspoon<br />
Baking soda - 1/4 teaspoon<br />
Walnuts, chopped - 1/2 cup<br />
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Method:<br />
<br />
<ol>
<li>Preheat oven to 350F.</li>
<li>Line a 8x8 inch cake tray with parchment paper.</li>
<li>Warm water, add flax meal and whisk well. Set aside for the mixture to turn gooey.</li>
<li>Sift together all purpose flour and salt.</li>
<li>On double boiler (bain-marie), melt chocolate chips, butter and oil using whisk. Using oil helps to keep the brownies moist. </li>
<li>Add sugar and mix well. Take off the bain-marie.</li>
<li>Add flax meal and vanilla extract.Mix to combine.</li>
<li>Add cocoa powder. Mix well.</li>
<li>Add sifted flour,baking powder, baking soda and salt. Mix until well combined.</li>
<li>If you want to add walnuts, fold in chopped walnut now.</li>
<li>Transfer the brownie batter to lined tray, bake for 30-40 minutes. When skewer inserted should come out with very few crumbs and must be able to form a ball. The brownie will now have a flaky, glossy layer on top. </li>
<li>Place the cake tray on a wire rack to cool down. As the brownie cools down it might fall down slightly cracking the top layer slightly. Once completely cool, cut and serve.<div class="separator" style="clear: both; text-align: center;">
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</li>
</ol>
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<div>
Note:</div>
<div>
<ol>
<li>These brownies stay well for over a week when refrigerated. Microwave them for 10-15 seconds before serving.</li>
<li>Do not skimp on the quantity of butter or sugar. The quantity mentioned above is optimum.</li>
<li>I highly recommend measuring the chocolate chips. 1 cup of chips may not always equal to 175gms.<br /><div class="separator" style="clear: both; text-align: center;">
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</ol>
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Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0tag:blogger.com,1999:blog-8782615726511838992.post-5927127328931350642020-02-08T04:46:00.001+05:302020-02-08T05:01:29.712+05:30Bhindi Kurkuri / Crispy Spiced Ladies FingersBhindi Kurkuri is a spicy deep-fried snack prepared using Ladies Fingers also called as Okra or Gumbo. This snack can be served as evening tea time snack, an appetizer or can be served as a side dish with rice, dal and rasam.<br />
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Bhindis are slit vertically, coated with spices and gram flour and then deep fried. This recipe makes Bhindi Kurkuri that stay crispy and crunchy for 1 to 2 days. So there is no rush to serve them immediately fearing that they will turn soggy. I must say that this snack is versatile too - I think this snack can be used to make Kadhi or some masala gravies too. I made Kurkuri Chaat with the left over! Also, it would be one perfect snack to be air-fried or baked and I am going to try that soon.<br />
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Bhindi is nutritionally dense as it is a good source of vitamins, antioxidants and both soluble and insoluble fiber. Available all year round, the tender leaves of the Bhindi plant are also said to be edible.<br />
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Are you like me who dislikes the gooey, mucilage substance that sticks to the knife when you cut bhindi? Follow my trick of rubbing some fresh lemon juice on your knife blade while cutting them!! Simple!<br />
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When you are in a mood to make a quick, easy and crispy snack to munch on, do give this recipe a try. Even if you dislike bhindi, you will love this snack for sure.<br />
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Serves: 4 to 6<br />
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Ingredients:<br />
<br />
Bhindi/Okra/Ladies Fingers - 500gms<br />
Red Chili Powder - 1 tablespoon (adjust as per taste)<br />
Turmeric Powder - 1/8 teaspoon<br />
Coriander Powder - 1 teaspoon<br />
Cumin Powder - 1 teaspoon<br />
Dry Mango Powder - 1 tablespoon<br />
Chaat Masala - 2 teaspoons<br />
Salt to taste<br />
Rice Flour - 4 tablespoons<br />
Gram Flour/Besan - 1/2 cup<br />
Oil for deep frying<br />
Fresh Lemon - 1 (need about 1 tablespoon juice)<br />
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Method:<br />
<br />
<ol>
<li>Wash bhindis, wipe them dry with a clean kitchen towel.</li>
<li>Trim the stems off.</li>
<li>Slice each bhindi vertically into 4 slices - halve each bhindi and then halve each half. Remove the seeds as much as possible. </li>
<li>In a small mixing bowl, mix red chili powder, turmeric powder, coriander powder, cumin powder, dry mango powder, 1 teaspoon chaat masala and salt. </li>
<li>Take the bhindi slices in a mixing bowl, sprinkle the spice mixture and mix gently until the bhindi slices are coated with the spice mixture. Note that the spice mixture will not cover the bhindi slices fully. Marinate for about 30 minutes.</li>
<li>Now sprinkle rice flour and gram flour, mix gently. Let it rest for 5 minutes.</li>
<li>Heat sufficient oil and deep fry the bhindis in 4-5 batches. Do not over crowd the oil. Fry until bhindis are crispy and turn deep green. When the bhindis are on the verge of turning brown, remove from oil and place them on a kitchen paper towel. Do not let the bhindis turn brown and bitter. </li>
<li>Sprinkle a few pinches of chaat masala on the deep fried bhindis as soon as you remove them from the oil.</li>
<li>Just before serving, sprinkle few drops of freshly squeezed lemon juice. <div class="separator" style="clear: both; text-align: center;">
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</li>
</ol>
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Note:</div>
<div>
<ol>
<li>Use fresh bhindis. I do not recommend using frozen ones.</li>
<li>Once you wash, ensure they are wiped dry completely, if not the mixture will turn gooey.</li>
<li>Rubbing the knife blade with half cut lemon or lemon juice helps in reducing the amount of gooey substance that sticks to the knife.</li>
<li>I remove all the seeds and the pulp that holds the seeds as they are high on water content. This makes Bhindi Kurkuri stay crisp and crunchy longer. I used the pulp and seeds along with other vegetables to make another dish. However, if you do not plan to store them for a day, you do not have to remove all the pulp. The other reason to remove the seeds is so that they do not dislodge into the oil and mess the oil used for deep frying.</li>
<li>Be careful while deep frying - the bhindis must be fried just right. If they are under fried, they will not be crispy. If they are over-fried, they will turn brown and bitter.</li>
<li>If you have left-over, use them for making kadhi, masala gravies etc.. I made Bhindi Kurkuri Chaat with flavored dahi, green chutney, dates tamarind chutney, chopped onions, tomatoes and pomegranate.<div class="separator" style="clear: both; text-align: center;">
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</li>
</ol>
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<br />Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0tag:blogger.com,1999:blog-8782615726511838992.post-55337647480142038882020-02-01T09:31:00.000+05:302020-02-01T09:35:29.281+05:30Black Bean Taco with Avocado Cilantro & Lemon DressingTaco is a traditional Mexican dish where a soft corn tortilla is topped with some filling and served with chopped onion and cilantro. A taco can be topped with variety of filling and hence is known for versatility and variety.<br />
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Tex-Mex or American tacos are served usually with hard tortillas made of either flour or corn tortillas.<br />
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This is a Tex-Mex taco recipe that has black beans stuffed in a hard shelled corn tortilla along with Avocado Cilantro & Lemon dressing, shredded cheese, lettuce, onions, tomatoes and cilantro. Loaded with flavor, tacos are easy to prepare and quite filling too.<br />
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Tacos are great as after school snacks for kids.<br />
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Serves: 8<br />
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Dried Black Beans - 1 cup<br />
Onion - 1<br />
Jalapeno - 1<br />
Garlic Cloves - 2<br />
Cooking Oil - 2 teaspoons<br />
Tomato Puree - 1/2 cup<br />
Paprika Powder - 2 teaspoons<br />
Cumin Powder - 1 teaspoon<br />
Taco Seasoning - 1 tablespoon<br />
Salt to taste<br />
<br />
<br />
For Avocado Cilantro & Lemon Dressing:<br />
<br />
Avocado - 2<br />
Fresh Cilantro, chopped - 1/2 cup<br />
Lemon Juice - 1 tablespoon<br />
Garlic Cloves - 3<br />
Jalapeno, finely chopped - 2 tablespoons<br />
Black Pepper powder - 1 teaspoon<br />
Thick Yogurt - 1/2 cup<br />
Sugar - 2 teaspoons<br />
Salt - to taste<br />
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Other Ingredients:<br />
<br />
Hard Shell Tacos - 8<br />
Iceberg Lettuce, chopped - 2 cups<br />
Red Onion, chopped - 1/2 cup<br />
Tomato, chopped - 1/2 cup<br />
Cilantro, chopped - 1/2 cup<br />
Mexican Blend Cheese - 1 cup (you can use Monterey Jack/Pepper Jack and Cheddar cheese mix)<br />
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Method:<br />
<br />
<ol>
<li>Soak black beans overnight and pressure cook until the beans are soft but still hold shape, al dente. Discard all the water. If you prefer, you can use canned black beans instead.</li>
<li>Chop onion and jalapeno.</li>
<li>Mince the garlic cloves.</li>
<li>Heat oil in a pan.</li>
<li>Add onion, jalapeno and minced garlic. Saute until the onion turns translucent.</li>
<li>Add tomato puree, paprika powder, cumin powder, taco seasoning and salt. Cook on medium flame until the mixture thickens and comes together. </li>
<li>Now add the cooked black beans and mix well. Cover and cook on low flame for 3-4 minutes. Turn off the flame and let the mixture coll down little bit.<div class="separator" style="clear: both; text-align: center;">
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</li>
<li>Now to prepare the dressing, scoop out the avocado pulp and blend it with all the other ingredients listed, until smooth. Transfer to a bowl and keep aside covered. <div class="separator" style="clear: both; text-align: center;">
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</li>
<li>Now to assemble the taco, place a hard shell taco on the serving plate.</li>
<li>Depending on the size of the tacos, place 3-4 tablespoons of bean mixture. Top it with 2-3 tablespoons of prepared avocado dressing.</li>
<li>Now top it with chopped lettuce, red onion and tomato.</li>
<li>Sprinkle some chopped cilantro and Mexican blend cheese on top. Serve immediately.</li>
</ol>
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Notes:<br />
<br />
<ol>
<li>You can use canned black beans instead of using dried black beans. However, I prefer the latter.</li>
<li>Using just ripe avocados is very important. If they are too ripe or too hard, the dressing will not be flavorful and will not yield the right consistency.</li>
<li>I recommend using fresh lemon juice.</li>
<li>Use fresh yogurt. You could try replacing it with Greek yogurt too.</li>
<li>Iceberg lettuce are the best for tacos as they are crispier than other lettuce.</li>
<li>Instead of hard shell tacos, you can use soft corn or wheat tortillas, place the filling and fold them to serve.</li>
</ol>
Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0tag:blogger.com,1999:blog-8782615726511838992.post-35651518743866174572020-01-18T02:41:00.000+05:302020-01-18T06:54:04.859+05:30Coconut Paan & Gulkand LaddooCoconut Paan and Gulkand laddoo is a paan flavored coconut laddoo stuffed with gulkand. Sounds as refreshing as it could taste, isn't it? Yes, coconut, paan and gulkand are very commonly used in meetha paan which is usually eaten in India as a mouth freshener after food.<br />
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The original recipe of this laddoo, probably the brainchild of Manali, the owner of a very impressive food site called cookwithmanali.com took many foodies on various social food groups by storm and so was I. However, I have tweaked the recipe little bit to suit my preference.<br />
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These laddoos are very easy to prepare, have a pretty good shelf life (trust me when I say this because these laddoos have traveled thousands of miles, across oceans) and very captivating. I have been making these laddoos for the last two years for Diwali and several other occasions. Do give it a try to please your taste buds.<br />
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<div style="text-align: center;">
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Yields: 15<br />
<br />
Betel (Paan) Leaves - 15 medium sized<br />
Dessicated Coconut (powder), unsweetened - 2 1/2 cups + 1/2 cup of rolling<br />
Sweetened Condensed Milk - 14oz/396 grams (1 tin)<br />
Gulkand (Rose Petals Jam) - 1/2 cup<br />
Ghee - 2 teaspoons + 1 teaspoon for greasing<br />
Dry Rose Petals, crushed - 2 teaspoons (optional)<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWYlVcRdRc63uHWzcwuEa7_fLYvyr9SGCGtRIMPz8jCC18BtA_xiKOnADDaYpZodp1y6foVHkUmpgNzSs2HHApq_TILGftMBTsPtkuEvyzjJw3yXe0oW77TUb7Vkye_8NYeqanLp2xySvX/s1600/paan1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWYlVcRdRc63uHWzcwuEa7_fLYvyr9SGCGtRIMPz8jCC18BtA_xiKOnADDaYpZodp1y6foVHkUmpgNzSs2HHApq_TILGftMBTsPtkuEvyzjJw3yXe0oW77TUb7Vkye_8NYeqanLp2xySvX/s640/paan1.JPG" width="640" /></a></div>
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Method:<br />
<ol>
<li>Remove the stem of the betel leaves, wash and pat them dry.</li>
<li>Roughly chop the leaves.</li>
<li>Blend the betel leaves and condensed milk until the mixture is smooth, homogeneous and well combined. Make sure there are no chunks of leaves in the mixture.</li>
<li>In a pan, add 2 teaspoons ghee and roast dessicated coconut powder for 2-3 minutes on low flame. Do not let the coconut powder brown.</li>
<li>Now add the blended leaves mixture, mix well and cook on low flame for another 2 minutes. The mixture will thicken slightly. Turn off the heat. If you prefer, you can add a few drops of green food color to brighten the color of the laddoos. I do not recommend using any artificial color in food. Let the mixture cool down until you can handle with your palm.</li>
<li>Once cooled, gently mix the coconut mixture so that the heat in the mixture is evenly distributed. </li>
<li>Divide the mixture into 15 equal portions.</li>
<li>Take 1/2 cup dessicated coconut powder in a wide bowl. </li>
<li>Grease your palms with little ghee, take a portion of the mixture, flatten it, place a teaspoon of gulkand in the centre and bring the edges of the coconut mixture together and roll it between your palms to form a laddoo. </li>
<li>Now roll the prepared laddoo in dessicated coconut in the bowl. Repeat Steps 9 and 10 for all the remaining portions.</li>
<li>Sprinkle a pinch of crushed rose petal on top of the laddoos, if you prefer.</li>
<li>Keep the laddoos refrigerated. Serve as and when needed. The laddoos stay fresh for up to a week.<div class="separator" style="clear: both; text-align: center;">
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</li>
</ol>
Notes:<br />
<ol>
<li>Use fresh and thick betel leaves. Adding food color definitely enhances the color but I do not use any artificial ingredients. If are pressed to use, I recommend using any natural green food color.</li>
<li>You can add finely chopped nuts to gulkand.</li>
<li>Using the whole dried coconut to make powdered coconut may not yield the same result as it has more oil content.<div class="separator" style="clear: both; text-align: center;">
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</li>
</ol>
Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0tag:blogger.com,1999:blog-8782615726511838992.post-6009587520847479202020-01-11T04:55:00.003+05:302020-01-11T04:56:29.300+05:30Makki Ki RotiMakki ki Roti is a Punjabi unleavened flat bread or roti made from maize flour or fine corn meal. Traditionally, the dough balls prepared from the flour is patted using the heel of your palm into thin rotis which are roasted on a heated griddle.<br />
<br />
Called as Makki di Roti in Punjab, this delicious roti is vegan, gluten free and is a winter staple that tastes the best when served with Sarson ka Saag.<br />
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<br />
Yields: 8 rotis<br />
<br />
Makki Ka Atta (Fine Maize Flour/Corn Meal) - 2 cups + rolling<br />
Carom Seeds/Ajwain - 1 teaspoon<br />
Salt - to taste<br />
Water - 3/4 to 1 cup<br />
White whipped butter - for serving<br />
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Method:<br />
<br />
<ol>
<li>In a mixing bowl, take makki ka atta, ajwain and salt. Mix well.</li>
<li>Bring 1 cup water to boil.</li>
<li>Pour 1/2 cup boiling water to the atta, mix using a fork.</li>
<li>Once the flour mixture cools enough to handle with your palm, knead it into a smooth dough. If it is too dry add a little more water; 1 tablespoon at time. The dough must be soft and smooth but not stick to your palm.</li>
<li>Divide the dough into 8 balls.</li>
<li>Now you need to roll the dough balls into rotis. You can use one of the steps mentioned below in Steps 7-9.</li>
<li>Dust some flour generously on a flat surface. I do this way on a silicon mat. Flatten a dough ball in your palm, dust it generously with some flour, sprinkle some flour on the silicon mat and pat the flattened and dusted dough ball with the heel of your palm to form a thin circular disc. This is how the rotis are traditionally prepared.</li>
<li> Place a dough ball between two parchment paper and press using a tortilla press. I have never tried this method.</li>
<li>Using a rolling pin try rolling the dusted dough ball into circular disc. I have never tried this method too.</li>
<li>Place the rolled roti on a preheated griddle.</li>
<li>Take a moist cloth and press the top of the roti to keep it moist. If not the top surface will dry out and crack. Do not make the roti too wet.</li>
<li>Flip the roti and cook the moist side.</li>
<li>Now place the roti on open flame on either sides until the fluff up and small brown specks are formed on either sides.</li>
<li>Serve the roti hot, topped with a dollop of white butter. Serve with sarson ka saag.<div class="separator" style="clear: both; text-align: center;">
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</li>
</ol>
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<div>
Note:</div>
<div>
<ol>
<li>Makki ka atta used for this roti is the fine maize flour or corn meal that is different from the corn flour that is white in color.</li>
<li>Since the roti is very dry, it is recommended to serve it with a dollop of butter or ghee.<div class="separator" style="clear: both; text-align: center;">
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</ol>
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Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0tag:blogger.com,1999:blog-8782615726511838992.post-44880670795148929562020-01-02T05:35:00.000+05:302020-01-02T05:35:15.270+05:30Ferrero Rocher Cake (Eggless) with Nutella FrostingDo you love Ferrero Rocher? How about Nutella? If yes, this cake will take your Ferrero Rocher chocolate and Nutella addiction to another level with both the goodies put together with some hazelnuts to make this yummilicious cake.<br />
<br />
This Ferrero Rocher cake has chocolate cakes with some creamy Nutella frosting, layered with Ferrero Rocher chocolates and toasted Hazelnuts and then covered with chocolate. The cake is topped with some Ferrero Rocher chocolates, crushed Hazelnuts, Nutella frosting and some chocolate curls.<br />
<br />
High on calorie, chocolatty and nutty, this is a sure treat that you will enjoy devouring.<br />
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Serves: 10 to 12<br />
<br />
<br />
Ingredients:<br />
<br />
<i>For Chocolate Cake:</i><br />
<br />
All Purpose Flour - 3 cups<br />
Baking Soda - 2 teaspoons<br />
Unsweetened Cocoa Powder - 1/2 cup (loosely filled)<br />
Cinnamon Powder - 1/2 tsp<br />
Salt - 1/2 teaspoon<br />
Fine Granule Sugar - 1 3/4 cups<br />
Vanilla Essence - 2 teaspoons<br />
White Vinegar - 2 tablespoons<br />
Water - 1 3/4 cups<br />
Vegetable/Canola Oil - 1/2 cup<br />
<br />
<i>For Simple Syrup:</i><br />
<br />
Granulated Sugar - 1 cup<br />
Water - 1 cup<br />
<br />
<br />
<i>For Nutella Frosting:</i><br />
<i><br /></i>
Soft Butter - 1 cup (2 sticks), at room temperature<br />
Powdered Sugar - 3 1/2 cups<br />
Nutella - 3/4 cup<br />
Vanilla Extract - 2 teaspoons<br />
Heavy Cream - 1/2 cup<br />
Salt - 1/8 teaspoon<br />
<br />
<br />
<i>For Chocolate Glaze:</i><br />
<br />
Semi- sweet Chocolate Chips - 1 1/4 cups<br />
Butter - 1/4 cup (1/2 stick)<br />
Sugar - 1/4 cup<br />
Milk - 2/3 cup<br />
<br />
Others:<br />
Ferrero Rocher Chocolates - 15<br />
Hazel Nuts - 150gms<br />
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<br />
Method:<br />
<br />
Chocolate Cake:<br />
<ol>
<li>Preheat the oven to 180C/350F.</li>
<li>Grease and dust two square cake tins of 8.5".</li>
<li>Sift together all purpose flour, baking soda, cocoa powder, cinnamon powder and salt. Sift 2-3 times so that the cocoa powder is well combined.</li>
<li>In a large mixing bowl, take sugar, vanilla essence, white vinegar and water. Stir until the sugar dissolves.</li>
<li>Pour oil.</li>
<li>Now fold in the sifted flour. Mix gently using a spatula until well combined.</li>
<li>Pour the batter into prepared tins.</li>
<li>Bake for 40 - 45 minutes or until the skewer inserted in the center of the cake comes out clean.</li>
<li>Place the cake tins on the wire rack to cool down.<div class="separator" style="clear: both; text-align: center;">
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</li>
</ol>
<div>
<br /></div>
<div>
<i>Simple Syrup:</i><br />
<ol>
<li>Take sugar and water in a sauce pan. Heat until the sugar melts. Turn off the heat and allow it cool down.</li>
<li>Refrigerate until use.</li>
</ol>
<div>
<i>Nutella Frosting:</i></div>
<div>
<ol>
<li>Take butter in a mixing bowl and using an electric hand held mixer, beat it on medium speed until it is soft, creamy. </li>
<li>Add powdered sugar, nutella, vanilla extract, heavy cream and salt. Beat the mixture on low speed until it is well combined. Then increase the speed to medium and beat for about 2 minutes until small peaks are formed.</li>
<li>Use immediately for frosting.<div class="separator" style="clear: both; text-align: center;">
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</li>
</ol>
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<div style="text-align: center;">
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<div>
Other Preparation before assembling Cake:</div>
</div>
<div>
<ol>
<li>Slightly toast the hazel nuts and peel them off as much as possible. Chop 3/4rth the quantity of the nuts into small bits and crush the rest into coarse powder. Keep aside.</li>
<li>Chop about 7 to 8 Ferrero Rocher chocolates. Keep aside.<div class="separator" style="clear: both; text-align: center;">
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</li>
</ol>
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<div style="text-align: center;">
<br /></div>
</div>
Assembling the Cake:<br />
<ol>
<li>In case your cake has a dome on top, flatten it out.</li>
<li>Sprinkle chilled simple syrup on both the cakes until they are moist. I suggest not to moisten the cake much as they might fall apart due to the weight of the chocolate and nuts. Refrigerate the cakes.</li>
<li>Now smear some prepared frosting on a cake board that is the size of the cake and place a cake on top.</li>
<li>Take generous amount of Nutella frosting and spread it on top of the cake.</li>
<li>Sprinkle some chopped hazelnuts and chopped Ferrero Rocher chocolates.</li>
<li>Now place the other cake on top and smear the frosting all over the cake. Ensure the cake is uniformly frosted all over. Refrigerate for 30 minutes.</li>
<li>Now for the grainy side of the cake, place the cake on a turn table, take some chopped hazelnuts and stick them all through the side of the cake using your palm. Refrigerate the cake.</li>
<li>Now to prepare the chocolate glaze, in a double boiler or a bain marie, take chocolate chips, powdered sugar, butter and milk. Whisk thoroughly until the chocolate melts. Whisk the glaze thorough until is smooth and homogenous. Strain the glaze if needed.</li>
<li>Now place the cake on a small turn table that is of the size of the cake and pour the prepared glaze all over the cake until it fully coated on top and side. Now place the cake on a bigger cake board that is easy for you to handle.</li>
<li>Now place some Ferrero Rocher chocolates on top of the cake. Add some chocolate curls or barks. Pipe out some Nutella frosting. Sprinkle some crushed hazel nuts. Decorate as per your desire.</li>
<li>Refrigerate covered until you serve.<br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihawcZpcxgWumfc8v4tSi5b0i_bgwdpum6g_AZEApKHryM94cp61MknLCSQQDcZlxb0PKXLVeLtG-H2ukR_qr_B04Cws8KwyuACubMEXGy3rYh5x1yll5pHA9KNQO7kaLEQ08IilLLeudW/s1600/fer1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihawcZpcxgWumfc8v4tSi5b0i_bgwdpum6g_AZEApKHryM94cp61MknLCSQQDcZlxb0PKXLVeLtG-H2ukR_qr_B04Cws8KwyuACubMEXGy3rYh5x1yll5pHA9KNQO7kaLEQ08IilLLeudW/s640/fer1.JPG" width="640" /></a></div>
</li>
</ol>
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<div style="text-align: center;">
<br /></div>
<div>
Notes:</div>
</div>
<div>
<ol>
<li>I recommend to bake the cake a day before you want to assemble the cake.</li>
<li>Prepare the Nutella frosting just before using.</li>
<li>Prepare the Chocolate glaze once the cake is frosted and refrigerated. If the cake is not chilled enough, the hot glaze might melt the butter in the frosting.</li>
<li>Ferrero Rocher chocolates and hazelnuts add a lot of weight. To bear the weight, I suggest not to moisten the cake too much so that the cake does not fall apart.</li>
<li>You can halve each cake and frost each half. I preferred not to do it as the cake would then be too heavy on the tummy.</li>
<li>For variation, you can replace the chocolate cake with Brownies.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCIqNPGJUzyrxza9vWfBScSSEChDSK6mJxGljGBLkeoNcssr41V390kRAnBVrlIwwIMM1oYuL8dO5qi68F3tm6wU70-_NBxz2WYULfpOMj4GaAWjQOyGoRdfHtXG1W1hjBg48Zscc8H18/s1600/fer6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCIqNPGJUzyrxza9vWfBScSSEChDSK6mJxGljGBLkeoNcssr41V390kRAnBVrlIwwIMM1oYuL8dO5qi68F3tm6wU70-_NBxz2WYULfpOMj4GaAWjQOyGoRdfHtXG1W1hjBg48Zscc8H18/s640/fer6.JPG" width="640" /></a></div>
</li>
</ol>
</div>
Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0tag:blogger.com,1999:blog-8782615726511838992.post-13247136581794447542019-12-14T03:02:00.001+05:302019-12-14T03:03:27.204+05:30Vanilla Panna Cotta with Blueberry Compote & Jelly (with Agar-Agar, no Gelatin)Panna Cotta is an Italian dessert that is rich, silky and smooth in texture. The term Panna Cotta means "cooked cream". This dessert is made from sweetened cream, sugar that is infused with some flavor like vanilla, fresh mint, coffee, orange, lavender, cinnamon etc and thickened with gelatin or agar-agar. Using right amount of thickening agent is crucial to get a perfect velvety-texture with the right amount of jiggle!<br />
<br />
Panna Cotta is an incredibly easy and quick dessert to make; you can whip it up in a few minutes. I love making this dessert and the great thing about this is that it needs to be made in advance to let it chill. You can make this dessert 2-3 days in advance and keep them sealed and chilled, making it a perfect do-ahead dessert for any get-together.<br />
<br />
This dessert is so versatile; it can be served with berry compote, fruit coulis, chocolate sauce or covered with fresh fruits.<br />
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Serves: 8<br />
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Ingredients:<br />
<br />
For Vanilla Panna Cotta:<br />
<br />
Heavy Cream - 4 cups<br />
Sugar - 3/4 cup<br />
Vanilla Extract - 2 teaspoons<br />
Agar Agar - 2 1/2 teaspoons<br />
Water - 1/4 cup<br />
<br />
Blueberry Compote (<a href="https://pakashastra.blogspot.com/2014/10/blueberry-compote.html" target="_blank">click here for recipe</a>) - 1 cup<br />
<br />
For Blueberry Jelly Layer:<br />
<br />
Blueberries - 1 cup<br />
Granulated Sugar - 1/3 cup<br />
Cinnamon - 1/8 teaspoon<br />
Salt - a pinch<br />
Water - 1/2 cup + 3 tablespoons<br />
Agar Agar - 1 teaspoon<br />
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Method:<br />
<ol>
<li>In a sauce pan, take heavy cream and sugar. Mix until well combined. </li>
<li>Heat the mixture on medium flame.</li>
<li>Meanwhile, mix agar-agar powder with 1/2 cup of water. Let it sit for 2 minutes.</li>
<li>When the sugar is dissolved, slowly add the agar agar powder soaked in water. Let it cook for 3-4 minutes. Do not let the mixture boil.</li>
<li>Turn off the heat.</li>
<li>Add vanilla extract and whisk the mixture for a minute.</li>
<li>If you intend to serve with jelly layer or serve it as is in the serving bowl/glass, then pour it into each serving bowl/glass. Set them aside to cool down to room temperature. Since we are using agar-agar, it sets well at room temperature. Once cooled, refrigerate.</li>
<li>If you intend to un-mould Panna Cotta into a serving plate, then slightly grease the mould(s) and then pour the cooked cream mixture into the mould. Set the mould aside to let the cooked cream cool down to room temperature. Since we are using agar-agar, it sets well at room temperature. Once cooled, refrigerate. To un-mould, place the mould in warm water and carefully dislodge Panna Cotta from the mould by running a sharp knife through the edges of Panna Cotta.</li>
<li>Now to make blueberry jelly, blend blueberries and sugar until smooth.</li>
<li>Pass the blueberry puree through a strainer.</li>
<li>Mix agar-agar powder in 3 tablespoons of water. Let it sit for 2 minutes.</li>
<li>Take the strained blueberry mixture, water, cinnamon and salt in a sauce pan. Heat the mixture.</li>
<li>When small bubbles start appearing on the sides of the mixture, turn off the heat.</li>
<li>Pour the prepared blueberry mixture on top of the prepared Panna Cotta layer and allow to set. The blueberry mixture will set into jelly layer as it cools down. Refrigerate for at least for 8 hours or more before serving.</li>
<li>If you are un-moulding to serve with blueberry compote, place the un-moulded Panna Cotta in a serving plate and top it up with the compote, some fresh berries and mint.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1kACxaQ_62huzr9kL-czr5RohrijbHfEnKvZLNbojeO519n-RNPNVixHyyZFWlbtd5ILOJWGiGQfBbGYQpXd049A8ASYNRwUHTJNOfrx7YHwKKyeoYKuJYB6w4AhGTAPeureBsC_dOvG/s1600/panna3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1kACxaQ_62huzr9kL-czr5RohrijbHfEnKvZLNbojeO519n-RNPNVixHyyZFWlbtd5ILOJWGiGQfBbGYQpXd049A8ASYNRwUHTJNOfrx7YHwKKyeoYKuJYB6w4AhGTAPeureBsC_dOvG/s640/panna3.JPG" width="640" /></a> </div>
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</ol>
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<div>
Notes:</div>
<div>
<ol>
<li>For rich, creamy and silky Panna Cotta, you must use Heavy Cream. If you feel it is too heavy, you can use half-half and heavy cream in 1:1 ratio. I usually use heavy cream and whole milk in 3:1 ratio or all heavy cream.</li>
<li>If agar-agar powder is not available you can use agar-agar flakes or strands. 1 teaspoon = 1 tablespoon flakes = 1/3 cup strands.</li>
<li>Once agar-agar mixture is added to the liquid, the liquid must heat well until about 90C/194F or slightly above. </li>
<li>You need to be ready with the serving bowl/glasses before cooking the cream with agar agar as it sets up pretty quickly. When the temperature drops to about 40C/104F, the mixture with agar agar begins to set.</li>
<li>Though Panna Cotta means cooked cream, the cream mixture is not boiled. It is just warmed up until it reaches about 90C/194F.</li>
<li>Instead of vanilla flavor, you can infuse any other flavor of your choice. </li>
<li>Panna Cotta can be served as it is or with any compote, coulis, fruit sauce, chocolate sauce or anything else that you desire.<br /><div class="separator" style="clear: both; text-align: center;">
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</li>
</ol>
</div>
Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0tag:blogger.com,1999:blog-8782615726511838992.post-84295612185822063282019-12-09T06:55:00.000+05:302019-12-09T07:07:49.261+05:30Whole Roasted Cauliflower<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdKR_E_6rsgNN_vcOEusWkM-GTSUbglDBba1eBp69vBYfkUinu7CCFzstOs9iofO9Yji3JRq_B8OgoPkJen7jl5LOWNS-8fh7KUEIHEFWFHS1yPf96Bag40JX0vhBGAuVaibYe9_60BCc/s1600/cauli3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdKR_E_6rsgNN_vcOEusWkM-GTSUbglDBba1eBp69vBYfkUinu7CCFzstOs9iofO9Yji3JRq_B8OgoPkJen7jl5LOWNS-8fh7KUEIHEFWFHS1yPf96Bag40JX0vhBGAuVaibYe9_60BCc/s640/cauli3.JPG" width="640" /></a></div>
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This Whole Roasted Cauliflower is for sure a crowd-pleaser that you should try for your next get-<br />
together. This is going to be the center piece of your serving table full of food and drinks! I prepared this during the Thanksgiving Day, just to imitate the whole roasted turkey culture here.<br />
<br />
Important is to get a clean and fresh whole Cauliflower. Everything else depends on the flavor of the marinade. This recipe uses a marinade that has strong Indian spice flavors. Best when served with green chutney, you may serve this with any other side dish, dips, etc.,<br />
<br />
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<br />
Serves: 6<br />
<br />
Ingredients:<br />
<br />
Cauliflower - 1 medium sized<br />
<br />
Oil - 2 teaspoons<br />
Kashmiri Red Chili Powder - 1/4 teaspoon<br />
Green Chili Paste - 1/4 teaspoon<br />
Salt - 1/4 teaspoon<br />
<br />
For Marinade:<br />
<br />
Thick Yogurt - 1/2 cup<br />
Kashmiri Red Chili Powder - 1 1/2 teaspoons (adjust according to taste)<br />
Tomato Powder - 2 teaspoons<br />
Ginger Garlic Paste - 1 teaspoon<br />
Kasoori Methi, powdered - 1 teaspoon<br />
Coriander Powder - 1 teaspoon<br />
Cumin Powder - 1/2 teaspoon<br />
Turmeric Powder - 1/8 teaspoon<br />
Sugar - 1/2 teaspoon<br />
Tandoori Barbeque Masala powder - 2 teaspoons<br />
Dry Mango Powder - 1/2 teaspoon<br />
Chaat Masala - 1 teaspoon<br />
Salt - 1 1/2 teaspoons (adjust according to taste)<br />
<br />
To Serve:<br />
<br />
Red Onion, thinly sliced - 1 cup<br />
Cilantro/Coriander leaves, chopped - 1/4 cup<br />
Dried Cranberries - 1/2 cup<br />
Green Chutney - to serve (Recipe <a href="http://pakashastra.blogspot.com/2016/04/green-chutney-for-chaats.html" target="_blank">click here</a>)<br />
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<br />
<br />
Method:<br />
<br />
Preparing the Cauliflower:<br />
<br />
<ol>
<li>Remove all the leaves and extra stem under the cauliflower. Wash it under running water.</li>
<li>Heat a large pot of water. Add 1 teaspoon turmeric powder and 2 teaspoons salt.</li>
<li>Soak the cauliflower in this water for 30 minutes.</li>
<li>Wash the cauliflower under running water 4-5 times.</li>
<li>Now place the cauliflower on a cooling rack/mesh plate to let all the water drain off.<div class="separator" style="clear: both; text-align: center;">
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</li>
</ol>
<div>
Preparing the marinade.</div>
<ol>
<li>Mix all the ingredients mentioned for marinade until well combined. The yogurt must be thick or you can use hung curd instead.</li>
</ol>
<div>
Marinating the Cauliflower:</div>
<div>
<ol>
<li>Wipe the cauliflower dry with a clean cloth.</li>
<li>Smear the prepared marinade all over the cauliflower. Carefully try pulling away the florets to let the marinade seep in. Ensure the florets do not break apart.</li>
<li>Once the cauliflower is coated with the marinade all over, refrigerate it for 4-5 hours to marinate. I let it sit for nearly 8 hours.<div class="separator" style="clear: both; text-align: center;">
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</li>
</ol>
<div>
Baking the Cauliflower:</div>
</div>
<div>
<ol>
<li>Preheat the oven to 425F.</li>
<li>Place the cauliflower in a greased tray and bake for 25-30 minutes. Depending the size of the cauliflower head, vary the bake time by 5-10 minutes.</li>
<li>In a small bowl, mix oil, Kashmiri red chili powder, green chili paste and salt.</li>
<li>Remove the cauliflower from the oven, using a pastry brush, gently dab the prepared oil mixture all over the cauliflower.<div class="separator" style="clear: both; text-align: center;">
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</li>
</ol>
<div>
Serving:</div>
</div>
<div>
<ol>
<li>Place the whole roasted cauliflower in a serving tray.</li>
<li>Sprinkle some chopped onions and cilantro.</li>
<li>Slice and serve with green chutney, onion slices, dried cranberries and cilantro or as per your desire.<div class="separator" style="clear: both; text-align: center;">
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</li>
</ol>
<div>
Notes:</div>
</div>
<div>
<ol>
<li>Use a clean and fresh Cauliflower that is thoroughly cleaned.</li>
<li>In case you don't have tomato powder, try using tomato sauce. I have not tried, but might work. The umami taste of tomatoes, makes for a strong flavor.</li>
</ol>
</div>
Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com1tag:blogger.com,1999:blog-8782615726511838992.post-13911148369737333902019-11-23T03:07:00.000+05:302019-12-09T06:56:30.321+05:30Bagel (New York - Style) with Jalapeno Cream Cheese<div class="separator" style="clear: both; text-align: center;">
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<div>
Bagel is a form of bread originated in the Jewish community, now very popular in North America. A bagel, usually served with cream cheese is a staple breakfast of many New Yorkers!</div>
<div>
<br /></div>
<div>
This ring-shaped bread made from yeasted-lean dough. Lean dough? Yes, because the bagel dough has no fat added, meaning there is no oil, butter etc. added while making the dough! Sounds healthy? I leave it for you to decide as each bagel is about 230 calories without any cream cheese spread!</div>
<div>
<br /></div>
<div>
Traditionally, a bagel dough is shaped by hand, boiled in water for a short period of time and then baked to get dense and chewy bagel. Bagels are often topped with various seasoning, the traditional ones being poppy seeds and sesame seeds. And then, there is Everything Bagel that is supposed to the king of bagels. </div>
<div>
<br /></div>
<div>
Everything bagels are the bagels topped with all the key toppings - poppy seeds, sesame seeds (both white and black), dried and minced onion, dried and minced garlic and flaked or coarse salt.</div>
<div>
<br /></div>
<div>
Depending on the ingredients used and the process of making bagels, there are different varieties. Some are boiled in honey-sweetened water or the dough incorporated some sourdough or baked in steam. I also hear there are scooped out bagels and many more!</div>
<div>
<br /></div>
<div>
This recipe is of New York styled bagels in which the ring shaped dough is first boiled in water and then baked making the bagels dense, doughy and chewy. </div>
<div>
<br /></div>
<div>
Not a fan of these dense, doughy and chewy bagels, but here I am with some bagels and the recipe for a reason. Go, try making them at home; it is quite an easy bread to make I must say. </div>
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<div>
Yields: 8 bagels</div>
<div>
<br /></div>
<div>
<i>Ingredients for Bagels:</i></div>
<div>
<br /></div>
<div>
Active Dry Yeast - 2 teaspoons</div>
<div>
Warm Water - 1 1/2 cups</div>
<div>
Granulated Sugar - 1 1/2 tablespoons</div>
<div>
Bread Flour - 3 1/2 cups + dusting</div>
<div>
Salt - 1 1/2 teaspoons</div>
<div>
<br /></div>
<div>
Milk - 1/2 cup of milk-wash</div>
<div>
Oil for greasing the bowl</div>
<div>
<br /></div>
<div>
<i>Toppings:</i> ( I used white Sesame Seeds and Poppy Seeds only)</div>
<div>
Sesame Seeds (White/Black)</div>
<div>
Poppy Seeds</div>
<div>
Minced and dried onion</div>
<div>
Minced and dried garlic</div>
<div>
<br /></div>
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<div>
<i>Ingredients for Jalapeno Cream Cheese:</i></div>
<div>
<br /></div>
<div>
Philadelphia Low-fat Cream Cheese - 8 oz/226gms (I think this brand makes the best cream cheese)</div>
<div>
Jalapeno pepper - 1</div>
<div>
Fresh Cilantro/Parsley - 3 to 4 strings</div>
<div>
Dried Herbs - 2 teaspoons (I used oregano, thyme, rosemary)</div>
<div>
Garlic Salt - to taste</div>
<div>
<br /></div>
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<i>Preparing Bagels:</i></div>
<div>
<br /></div>
<div>
<ol>
<li>Take 1/2 cup of warm water in a large bowl, add sugar. Stir until sugar is dissolved. Add yeast, stir until well combined. Let is sit for 5 minutes until the mixture tuns frothy.</li>
<li>Take the flour and salt in a large mixing bowl. Mix until well combined.</li>
<li>Make a well in the centre of the flour mixture, pour the yeast mixture and 1/2 cup of warm water. Mix well to make a moist but firm dough.You might have to add a little more water while mixing, 1 tablespoon at a time, if the dough is too dry.</li>
<li>Now dust a cleaned kitchen counter top with little flour and knead the dough thoroughly for about 10 minutes. The dough must be soft, elastic and stiff. Bring the dough together to form a smooth dough ball.</li>
<li>Brush some oil on the dough ball and place it in a greased bowl, cover the dough ball with a moist cloth. Keep it aside in a warm place to proof for an hour or till the dough has doubled in volume.</li>
<li>Now punch the dough down and let it sit for another 10 minutes.</li>
<li>Divide the dough into 8 equal portions.</li>
<li>Now take a portion of the dough, lightly dust your palms and roll the dough in circular motion between your palms to get a smooth dough ball. </li>
<li>Coat your finger with little flour and gently pass your finger through the centre of the dough ball to make a hole. Then using the same finger, stretch the ring through the hole until it forms a well shaped ring with a hole of about 1 1/2 cms in diameter and place it on lightly greased baking tray. Repeat steps 8 and 9 for all the remaining portions of the dough.</li>
<li>Once all the dough rings are ready, cover them with a moist cloth for about 10 minutes.</li>
<li>Preheat the oven to 425 F or 220 C.</li>
<li>Line a baking tray large enough to accommodate 8 bagels with parchment paper. You might need two trays if they are not big enough.</li>
<li>Bring a large pot of water to rolling boil. Reduce the flame to medium.</li>
<li>Now comes the most important step - water bath. Carefully drop a dough ring into the water and let it cook for 2 minutes. Using a slotted spoon flip it and let it cook for another 2 minutes. The ring will now float on top. Depending on the size of the pot, you can cook 2-3 rings at a time. If you prefer your bagel less chewy, cook each side for 1 minute only. Cooking for an additional 1 minute on each side gives you the typical New York-styled chewy bagels. Place them a lined baking tray.</li>
<li>Generously smear milk on the surface of all the bagels. </li>
<li>Sprinkle the toppings of your choice.</li>
<li>Bake for 20-22 minutes until they turn golden brown.</li>
<li>Place the bagels on a cooling rack to cool down a bit.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDfHQIc6nZ8vJUr9pJRRFK9n3jOYdUxDtLxNFwmwzk0btFowJzNBaaUAOfMA2VBvgeVVxQQ8wMKK-ZB50G186pXT0QmxcCMe2PEdQei9Uxny6gIsDFyIJIr3zyHKBGv2UPoU0n5yz8DBux/s1600/bag9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDfHQIc6nZ8vJUr9pJRRFK9n3jOYdUxDtLxNFwmwzk0btFowJzNBaaUAOfMA2VBvgeVVxQQ8wMKK-ZB50G186pXT0QmxcCMe2PEdQei9Uxny6gIsDFyIJIr3zyHKBGv2UPoU0n5yz8DBux/s640/bag9.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZl889mwVdJWzB-H4YaSpLOnAEeeA2Fe2stDWyoFVMMHKFsH5SO9bn0inpTMIDT_45w3DXzIo6RdJIwiDml6x9bSStnoSwhZP60Dq7AjKepEvUVizKc2BUfN-TCowRuQjGyqBULc2Fg-aX/s1600/bag8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1158" data-original-width="1600" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZl889mwVdJWzB-H4YaSpLOnAEeeA2Fe2stDWyoFVMMHKFsH5SO9bn0inpTMIDT_45w3DXzIo6RdJIwiDml6x9bSStnoSwhZP60Dq7AjKepEvUVizKc2BUfN-TCowRuQjGyqBULc2Fg-aX/s640/bag8.JPG" width="640" /></a></div>
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<div>
<i>Preparing Cream Cheese spread:</i></div>
<div>
<ol>
<li>Mince jalapeno and cilantro/parsley.</li>
<li>Take cream cheese, minced jalapeno and cilantro/parsley, dried herbs and garlic salt in a small mixing bowl. </li>
<li>Using a fork, mix until well combined.</li>
</ol>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieR7XVgbJfPCz-FS0OAsmqpqASbbeuI8PSI6_fDKJdK7JQP3FFM5_txP166B0fRRltWpFWZ4bJ8oG512qcDE37bkDIZH_8pY3hmZs_7Ut0jGQf0GwloZ_B8cnxj37UqVtgYOoRkFb9TjI6/s1600/bag1-.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieR7XVgbJfPCz-FS0OAsmqpqASbbeuI8PSI6_fDKJdK7JQP3FFM5_txP166B0fRRltWpFWZ4bJ8oG512qcDE37bkDIZH_8pY3hmZs_7Ut0jGQf0GwloZ_B8cnxj37UqVtgYOoRkFb9TjI6/s640/bag1-.JPG" width="640" /></a></div>
<div>
<br /></div>
<div>
<i>Serving:</i></div>
<div>
<ol>
<li>Slice the bagel horizontally.</li>
<li>You can toast them slightly if you prefer or use them as is.</li>
<li>Top each half generously with cream cheese and serve. I topped some sliced onions and olives.</li>
<li>Enjoy your bagel time!</li>
</ol>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpoglAf3xyVtihYNpNhLfnYaG1OQveV0X-eXtRguxz4w4oOzxl3jnZYRtRLNZvDdGBZK25yYbaJFVJvee5BoqAY265EVR8qB8lJZglNKRT8W3yPCXaSnhUMAqC_MkOP7O54LHF5MCnnFST/s1600/bag4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1288" data-original-width="1600" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpoglAf3xyVtihYNpNhLfnYaG1OQveV0X-eXtRguxz4w4oOzxl3jnZYRtRLNZvDdGBZK25yYbaJFVJvee5BoqAY265EVR8qB8lJZglNKRT8W3yPCXaSnhUMAqC_MkOP7O54LHF5MCnnFST/s640/bag4.JPG" width="640" /></a></div>
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<div>
Notes:</div>
<div>
<ol>
<li>Using Bread Flour is very important as it has higher protein content yielding chewy and dense texture to the bagel. Unfortunately, using all-purpose flour is not a solution.</li>
<li>Use topping as you desire or serve them plain with no toppings.</li>
</ol>
</div>
<div>
<br /></div>
<div>
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<div>
Recipe adapted from <a href="http://www.sophisticatedgourmet.com/">sophisticatedgourmet.com</a></div>
</div>
<div>
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Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0tag:blogger.com,1999:blog-8782615726511838992.post-88466932366327030302019-08-10T17:48:00.000+05:302019-08-10T17:48:24.672+05:30Alphabet Cake \ Fresh Fruit Cake (Eggless)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnzNr1K8bCOfhJscXyp1sCjAaRXCLTpHO8ZFO2G1DiKzWlxsLdbm3vkN5GhAm1HKsVvMzt29PMlUBoVBlRbqEOPfWq_7A9AHgDKZeqtuyr06p2WGnbSF4ppZjNc_eMDRjf2H8AmB2RI-c/s1600/fruit+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1197" data-original-width="1600" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnzNr1K8bCOfhJscXyp1sCjAaRXCLTpHO8ZFO2G1DiKzWlxsLdbm3vkN5GhAm1HKsVvMzt29PMlUBoVBlRbqEOPfWq_7A9AHgDKZeqtuyr06p2WGnbSF4ppZjNc_eMDRjf2H8AmB2RI-c/s640/fruit+cake.JPG" width="640" /></a></div>
<br />Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0tag:blogger.com,1999:blog-8782615726511838992.post-51717467739564272752019-07-26T13:16:00.002+05:302020-01-02T04:35:33.282+05:30S'mores Cake (Eggless & Gelatin free)S'mores Cake is a fusion cake made with S'mores and the regular chocolate cake.<br />
<br />
S'more, said to be the contraction of 'some more', is a campfire dessert. Traditionally, during a campfire, the marshmallows are slightly roasted on fire and served along with a slice of chocolate, sandwiched between two graham crackers.<br />
<br />
This recipe makes a very heavy, rich and delicious cake with the goodness of chocolate, marshmallows, graham crackers, walnuts and cream. I must admit that it is quite laborious to make but worth the effort.<br />
<br />
I have used Dandies marshmallows as they are vegan, made with all natural ingredients, no corn syrup and no gelatin. Check for details <a href="http://dandiesmarshmallows.com/" target="_blank">here</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1DhToUaVmZO7byFYSnUqxqc_2JpCgoBhyphenhyphenh_2p0aW96M-pepL8YErGvDbLXidBMi4Yo7UNUDAcPWigVr1_GyDeP_Jfd2hxfIPQDoztMNsC_TtTXwdefVcfF9jPUI7GRsAQVmZsVc4_uRam/s1600/smores1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1181" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1DhToUaVmZO7byFYSnUqxqc_2JpCgoBhyphenhyphenh_2p0aW96M-pepL8YErGvDbLXidBMi4Yo7UNUDAcPWigVr1_GyDeP_Jfd2hxfIPQDoztMNsC_TtTXwdefVcfF9jPUI7GRsAQVmZsVc4_uRam/s640/smores1.JPG" width="472" /></a></div>
<br />
Serves: 10 to 12<br />
<br />
Ingredients:<br />
<br />
<br />
<i>For Chocolate Cake:</i><br />
<br />
All Purpose Flour - 3 cups<br />
Baking Soda - 2 teaspoons<br />
Unsweetened Cocoa Powder - 1/2 cup (loosely filled)<br />
Cinnamon Powder - 1/2 tsp<br />
Salt - 1/2 teaspoon<br />
Fine Granule Sugar - 1 3/4 cups<br />
Vanilla Essence - 2 teaspoons<br />
White Vinegar - 2 tablespoons<br />
Water - 1 3/4 cups<br />
Vegetable/Canola Oil - 1/2 cup<br />
<br />
<i>For Chocolate Curls:</i><br />
<i><br /></i>
Semi Sweet Chocolate Chips - 1/2 cup<br />
<br />
<i>For Simple Syrup:</i><br />
<br />
Granulated Sugar - 1 cup<br />
Water - 1 cup<br />
<br />
<i>For Chocolate Ganache for Dripping:</i><br />
<br />
Semi Sweet Chocolate Chips - 1 cup<br />
Heavy Cream - 1/2 cup<br />
<br />
<i>For Cream Cheese Frosting:</i><br />
<br />
Cream Cheese - 8 oz<br />
Powdered Sugar - 1 cup<br />
Vanilla Extract - 1 1/2 teaspoons<br />
Heavy Cream, cold - 2 1/2 cups<br />
<br />
Walnuts - 1 cup<br />
Marshmallows - 15 (I use Dandies marshmallows as they have no Gelatin)<br />
Graham Crackers - 15<br />
Sprinkles, optional<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW58aNxg5nNu__vKw46LNzKpgiuMqrsHKOuV0ugKockGZcke_yDu1kQnGn4ZMf0YcHBNI30I9uQDNwexUqxYwx95WEy9OLP8tPzR6kikxJqfcs-Cf2WWgXomprqmJQtx6gZl9cPM6WRP5h/s1600/smores3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1269" data-original-width="1600" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW58aNxg5nNu__vKw46LNzKpgiuMqrsHKOuV0ugKockGZcke_yDu1kQnGn4ZMf0YcHBNI30I9uQDNwexUqxYwx95WEy9OLP8tPzR6kikxJqfcs-Cf2WWgXomprqmJQtx6gZl9cPM6WRP5h/s640/smores3.JPG" width="640" /></a></div>
<br />
Method;<br />
<br />
<i>Chocolate Cake:</i><br />
<ol>
<li>Preheat the oven to 180C/350F.</li>
<li>Grease and dust two square cake tins of 8.5".</li>
<li>Sift together all purpose flour, baking soda, cocoa powder, cinnamon powder and salt. Sift 2-3 times so that the cocoa powder is well combined.</li>
<li>In a large mixing bowl, take sugar, vanilla essence, white vinegar and water. Stir until the sugar dissolves.</li>
<li>Pour oil.</li>
<li>Now fold in the sifted flour. Mix gently using a spatula until well combined.</li>
<li>Pour the batter into prepared tins.</li>
<li>Bake for 40 - 45 minutes or until the skewer inserted in the center of the cake comes out clean.</li>
<li>Place the cake tins on the wire rack to cool down.</li>
</ol>
<i>Simple Syrup:</i><br />
<br />
<ol>
<li>Take sugar and water in a sauce pan. Heat until the sugar melts. Turn off the heat and allow it cool down.</li>
<li>Refrigerate until use.</li>
</ol>
<br />
<br />
<i>Chocolate Curls:</i><br />
<br />
<ol>
<li>Decide a flat surface that is not warm. I prefer using the back of a large steel plate as it is convenient to handle and also refrigerate if needed.</li>
<li>On a double boiler, melt the chocolate chips.</li>
<li>Take a 3-4 tablespoons of the melted chocolate and spread it evenly on the flat surface using a spatula into a thin layer. Spread all the melted chocolate. Use another plate if needed.</li>
<li>Allow the melted chocolate to cool down to room temperature. Now the chocolate layer should solidify to form a hard layer. It should not be too stiff and crisp.</li>
<li>Using a metal scraper or a spatula, from edge of the layer, push the layer to the other end such that the chocolate layer curls up. If the weather is too warm, the chocolate layer will start melting quickly. If that happens, refrigerate the plate for a couple of minutes. Please note that if the layer gets to cold and stiff, they will not curl up. If the layer is too soft, it wont curl up either, but stick to the spatula.</li>
<li>Refrigerate the curls.</li>
</ol>
<br />
<i>Chocolate Ganache:</i><br />
<br />
<br />
<br />
<br />
<ol>
<li>Place the chocolate chips in a mixing bowl.</li>
<li>Microwave the heavy cream for about a minute. Instead you can heat it on flame until it is hot and small bubble appear around the edges. Do not bring to boil.</li>
<li>Pour the hot cream on chocolate chips. Let it sit for 2-3 minutes.</li>
<li>Now thoroughly mix the cream and chocolate chips until it is smooth and creamy.</li>
<li>Tip: Prepare this once the cake is frosted and is getting chilled in the refrigerator.</li>
</ol>
<i>Cream Cheese Frosting:</i><br />
<br />
<ol>
<li>Take cream cheese, powdered sugar and vanilla extract in a bowl. Beat until smooth.</li>
<li>In another bowl, whip heavy cream until soft peaks are formed. </li>
<li>Fold in the whipped cream to the cream cheese mixture and mix gently until well combined. Refrigerate until use or prepare the frosting once you moisten the cake layers with simple syrup as mentioned below.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1SpL-y-AcT_lE1zalTv-87smJggNlyZLQX7vC4frZi3xukI8nI4wnMesxNhLc5bmW-u6cjoFR2fPvRk_YeidHugPiDc9qMJXHMQMrJ8xrE_KbvWF07k6Cw1B2789-d2gLIdcz42Qo9TS0/s1600/smores5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1286" data-original-width="1600" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1SpL-y-AcT_lE1zalTv-87smJggNlyZLQX7vC4frZi3xukI8nI4wnMesxNhLc5bmW-u6cjoFR2fPvRk_YeidHugPiDc9qMJXHMQMrJ8xrE_KbvWF07k6Cw1B2789-d2gLIdcz42Qo9TS0/s640/smores5.JPG" width="640" /></a></div>
</li>
</ol>
<div>
<i>Assembling Cake:</i></div>
<div>
<ol>
<li>Crumble 12 graham crackers. Keep aside.</li>
<li>Chop 10 marshmallows. Keep aside.</li>
<li>Halve both the cakes horizontally. If your cake has a dome on top, flatten it out.</li>
<li>Sprinkle chilled simple syrup on each half of the cake until they are moist. Refrigerate the cakes.</li>
<li>Now take one half cake, smear some prepared frosting on the cake board and place the cake on top.</li>
<li>Take generous amount of frosting and spread it on top of the cake.</li>
<li>Sprinkle some chopped walnuts and crumbled graham crackers.</li>
<li>Now place another layer of the cake and top it with some generous amount of frosting.</li>
<li>Top it with chopped marshmallows and crumbled graham crackers.</li>
<li>Place another cake on top, top it with frosting and then walnut and graham cracker mixture.</li>
<li>Now place the last layer of the cake. </li>
<li>Set all the 4 layers such that they are all aligned well.</li>
<li>Now take smear a thin layer of frosting, filling all the gaps between the two cake layer. </li>
<li>Apply frosting on top of the cake.</li>
<li>Smear some crushed walnut at the bottom edges of the cake.</li>
<li>Allow the frosted cake to chill for at least an hour.</li>
<li>Now take the chocolate ganache in a squeeze bottle and carefully run through the edge of the cake, slightly squeezing the ganache out through the bottle, about 1/4 cm away from the circumference. The ganache should run down the cake slowly forming the beautiful drips. Do not touch the drips.</li>
<li>Allow the cake to chill for another 30 minutes.</li>
<li>Use the remaining frosting to decorate the cake on top and edges.</li>
<li>Place some marshmallows, graham crackers and chocolate curls on top.</li>
<li>To give a typical S'mores look, I used the blow torch to slightly roast the marshmallows. Roasting is optional</li>
<li>Refrigerate until you serve.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfYy81j7psCwvI5ZyPL_3Q9nY1vmXq6UkX88X5QQDFF0KvVFDcIRdHWfSeEcwO3s3C1cgr6xbEG4LZRh2fm2CH0undMMf27QLx4sCAy04y7ySq6GKLXkkryXx1Z87QnAIx77E6VklANwI/s1600/smores2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1179" data-original-width="1600" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfYy81j7psCwvI5ZyPL_3Q9nY1vmXq6UkX88X5QQDFF0KvVFDcIRdHWfSeEcwO3s3C1cgr6xbEG4LZRh2fm2CH0undMMf27QLx4sCAy04y7ySq6GKLXkkryXx1Z87QnAIx77E6VklANwI/s640/smores2.JPG" width="640" /></a></div>
</li>
</ol>
<div>
Note:</div>
</div>
<div>
<ol>
<li>Due to the weight of the marshmallows, the cake is very heavy. When sliced to serve the cake may not stand tall if the weight of marshmallows is not evenly distributed.</li>
<li>You can use the regular butter cream or heavy cream frosting if cream cheese is not available. </li>
<li>I recommend to bake the cake and make chocolate curls a day before you want to assemble the cake.<div class="separator" style="clear: both; text-align: center;">
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</li>
</ol>
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Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0tag:blogger.com,1999:blog-8782615726511838992.post-647887905383707852019-07-05T11:12:00.002+05:302019-12-09T06:56:47.337+05:30Veg AkbariVeg Akbari, as the name suggests is a Mughalai side dish that is rich, creamy and delectable.<br />
Preapred with mixed vegetables, fresh paneer and melange of spices, this dish goes very well with naan, roti or any other Indian flatbread.<br />
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<br />
Serves - 6 to 8<br />
<br />
Ingredients:<br />
<br />
Carrots - 4<br />
String Beans - 10<br />
Cauliflower Florets, bite sized - 12<br />
Baby Corns - 6<br />
Paneer, 1cm cubes - 1 cup<br />
Fresh Green Peas - 1/2 cup<br />
Green Bell Pepper/Capsicum - 1 small<br />
<br />
Cooking Oil - 2 tablespoons<br />
Cumin Seeds - 2 teaspoons<br />
Bay Leaf - 1<br />
Cloves - 6<br />
Cinnamon - 1" long piece<br />
Onions - 2 large sized<br />
Ginger Garlic Paste - 1 tablespoon<br />
Tomatoes - 5 medium sized<br />
Garam Masala Powder - 2 teaspoons<br />
Turmeric Powder - 1/2 teaspoon<br />
Coriander Powder - 1 1/2 teaspoons<br />
Cardamom Powder - 1/2 teaspoon<br />
Sugar - 1 tablespoon<br />
Salt to taste<br />
<div>
Yogurt / Curd - 1/4 cup</div>
Fresh Cream - 3 tablespoons<br />
Kasoori Methi, powdered - 1 1/2 tablespoons<br />
<br />
<br />
For Masala:<br />
<br />
Kashmiri Dry Red Chilies - 6<br />
Roasted Peanuts - 2 tablespoons<br />
Blanched Almonds - 2<br />
Cashew nuts - 5<br />
Fennel Seeds / Saunf - 2 teaspoons<br />
<br />
For Garnishing:<br />
<br />
Ghee/Clarified Butter - 1 teaspoon<br />
Cashew nuts - 7 to 8<br />
Coriander Leaves / Cilantro, chopped<br />
Fresh Cream - 2 teaspoons<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5vGtfdXtPxVJvT2BVfTSSEu-TxKKYi6X3fMKByT_QidjGE_IGJGWkZuasgjr_-FSzv-7MNiMEmx-pZ1o8_i7VUy7jsReuiu3aDBpl2oCtzx1U44-E3878gToy_BzG4MXr-H7apOTW0Xtc/s1600/akbari.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1108" data-original-width="1600" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5vGtfdXtPxVJvT2BVfTSSEu-TxKKYi6X3fMKByT_QidjGE_IGJGWkZuasgjr_-FSzv-7MNiMEmx-pZ1o8_i7VUy7jsReuiu3aDBpl2oCtzx1U44-E3878gToy_BzG4MXr-H7apOTW0Xtc/s640/akbari.JPG" width="640" /></a></div>
<br />
<br />
Method:<br />
<br />
<ol>
<li>Boil kashmiri dry red chilies in 1/4 cup of water. Turn off the heat and keep aside to cool down.</li>
<li>Puree the tomatoes.</li>
<li>Cube carrots into 1cm pieces.</li>
<li>Cut beans and baby corn into 1cm long pieces.</li>
<li>Chop bell pepper into 1cm sized pieces.</li>
<li>Chop onions.</li>
<li>Blend soaked dry red chilies, peanuts, almonds, cashew nuts and fennel seeds into smooth paste.</li>
<li>Heat oil in a pan.</li>
<li>Add cumin seeds, bay leaf, cloves and cinnamon. Saute for 10 seconds.</li>
<li>Add chopped onions and then ginger-garlic paste. Saute until the onions are golden brown.</li>
<li>Add pureed tomatoes, garam masala powder, turmeric powder, coriander powder, sugar and salt. Mix well.Saute until the oil starts separating or the mixture starts to come together.</li>
<li>Now add the blended dry chili and nuts paste, add 1/4 cup water and let it cook on low flame for 5 minutes.</li>
<li>Whisk the yogurt well and add it to the cooking gravy. Cover and simmer for 5-7 minutes.</li>
<li>Meanwhile, with 1/2 cup of water in a separate pan, boil carrots, beans, baby corn and cauliflower until they are cook just enough, not too soft; al dente. Turn off the heat.</li>
<li>Add chopped capsicum, green peas and paneer cubes to the cooking gravy. Cook for 3 minutes. </li>
<li>Now add boiled vegetables, mix well. Adjust the consistency of the gravy by adding a little water, if needed. I suggest not to add too much water.</li>
<li>Add fresh cream and kasoori methi. Cover and simmer for 5 minutes.</li>
<li>Meanwhile, heat 1 teaspoon ghee/clarified butter, roast cashew nuts until golden brown.</li>
<li>Garnish with chopped coriander leaves, roasted cashew nuts and fresh cream. Serve hot with roti, naan, kulchas or any bread of your choice.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ptdA3TuPXB-52RLrfl-9Rsh9m0PDS_sUlicHSDXKp8c0BS2rxm0hDfNRq5V_WNkwCPpnZAQGs4hYjSw6hwJE1m4qvPJSefOnckgrrnNwcUJ4kICkOtxp2rrIyrao7AG9Xi0RZNMLtJMA/s1600/akbari2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ptdA3TuPXB-52RLrfl-9Rsh9m0PDS_sUlicHSDXKp8c0BS2rxm0hDfNRq5V_WNkwCPpnZAQGs4hYjSw6hwJE1m4qvPJSefOnckgrrnNwcUJ4kICkOtxp2rrIyrao7AG9Xi0RZNMLtJMA/s640/akbari2.JPG" width="640" /></a></div>
</li>
</ol>
<br />
<br />
Notes:<br />
<ol>
<li>Keep the gravy consistency thick.</li>
<li>To elevate the flavor and aroma, try smoking this dish (Dhungar).</li>
<li>Adding sugar brings down the sourness of tomatoes and yogurt.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSU-MEdhlfPn5oN9b3W3T-J6-Om8TvCKPsyKwX6xBN64ti6NWI3pvK9jO-XM2rOomgCiNdNN43BcsMxvpVqYeSE7tI8-PcejspWPITAfe6yFipa852tPOdpNTMj3cM7ycarNEM-JWcoLK2/s1600/akbari4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSU-MEdhlfPn5oN9b3W3T-J6-Om8TvCKPsyKwX6xBN64ti6NWI3pvK9jO-XM2rOomgCiNdNN43BcsMxvpVqYeSE7tI8-PcejspWPITAfe6yFipa852tPOdpNTMj3cM7ycarNEM-JWcoLK2/s640/akbari4.JPG" width="426" /></a></div>
</li>
</ol>
<br />
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<br />Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0tag:blogger.com,1999:blog-8782615726511838992.post-43424256952012734142019-05-29T02:52:00.001+05:302019-12-09T06:56:10.460+05:30Gulab Jamoon Cake (Eggless)<div class="separator" style="clear: both; text-align: left;">
Julab Jamoon cake is a fusion cake that has eggless vanilla cakes layered with chopped gulab jamoons and covered with heavy cream & cream cheese frosting. Sounds interesting, isn't it? With the flavor of cardamom and the aroma of rose, it for sure tastes as interesting as it sounds, ignore the naive writing on the cake.</div>
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Months ago, while browsing through facebook, I chanced upon this cake designed by a lady. I had to save it to recreate someday. And here it is with similar idea and design but slightly different composition.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0GQfvLbrkE0LoVTMm5E9LHlrbpDulPjRjmxmzVWc-3nniZTVnNuv5qPhjFNSeCrli40776rbJYYA7yV8lWC8XeAmO-grMlKD7FcsW4ZStxnAN1qMVbU2p5Ihj4xLCa6i3OH18FNXo4sl/s1600/gujacake4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1215" data-original-width="1600" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0GQfvLbrkE0LoVTMm5E9LHlrbpDulPjRjmxmzVWc-3nniZTVnNuv5qPhjFNSeCrli40776rbJYYA7yV8lWC8XeAmO-grMlKD7FcsW4ZStxnAN1qMVbU2p5Ihj4xLCa6i3OH18FNXo4sl/s640/gujacake4.JPG" width="640" /></a></div>
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<br />
Serves: 12 to 15<br />
<br />
<span style="font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><span style="background-color: #fcfbf5; font-size: 15px;">Ingredients:</span></span><br />
<br />
For Eggless Vanilla Sponge Cake:<br />
<br />
All Purpose Flour - 3 cups<br />
Thick Yogurt/Curd - 2 cups<br />
Sugar - 1 1/2 cups<br />
Cooking Oil - 1 cup (or any other vegetable oil)<br />
Rose Essence - 1 1/2 teaspoons<br />
Cardamom Powder - 1 teaspoon<br />
Baking Powder - 3 teaspoons<br />
Baking Soda - 1 teaspoon<br />
Salt - 1/2 teaspoon<br />
<br />
For Gulab Jamoon Layering and Frosting:<br />
<br />
Gulab Jamoons - about 12 medium sized<br />
Gulab Jamoon Sugar Syrup - about 1 cup<br />
Heavy Whipped Cream - 1/2 + 2 1/2 cups<br />
Cream Cheese - 1/2 cup<br />
Confectioner's Sugar/Icing Sugar - 3 tablespoons + 3/4 cup (use 1/2 cup if you prefer less sweet)<br />
Rose Essence - 1/2 + 1 teaspoon<br />
Cardamom Powder - 1/2 teaspoon<br />
Slivered Pistachios - 1/8 cup<br />
Dried Rose Petals, crushed - 1/8 cup<br />
<br />
For Aid:<br />
<br />
Round Cake Board/Turntable<br />
<span style="background-color: #fcfbf5; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">Icing Bag</span><br />
<span style="background-color: #fcfbf5; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihVj47ecsLtV_d_8kOAxRGy_obhUjWsvn_EoeKioTt4YLsukLG8DIfIQisdVwr2-P44qZeRW2PFeXzYlzHVutCEGotJMmJQp1AuUrU-YDvC82Wh9XmcJ0P5KWVQn0KNSFj1CS8jDBGr-6K/s1600/gujacake3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1238" data-original-width="1600" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihVj47ecsLtV_d_8kOAxRGy_obhUjWsvn_EoeKioTt4YLsukLG8DIfIQisdVwr2-P44qZeRW2PFeXzYlzHVutCEGotJMmJQp1AuUrU-YDvC82Wh9XmcJ0P5KWVQn0KNSFj1CS8jDBGr-6K/s640/gujacake3.JPG" width="640" /></a></div>
<span style="background-color: #fcfbf5; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;"><br /></span>
<span style="background-color: #fcfbf5; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;"><br /></span>
<span style="background-color: #fcfbf5; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">Method:</span><br />
<br />
Preparing the Eggless Vanilla Sponge Cake:<br />
<ol>
<li>Preheat the oven to 180 degrees C/350 F.</li>
<li>Grease and dust two equal sized round cake tins.</li>
<li>In a bowl, take yogurt and beat it until it is smooth and there is no lump.</li>
<li>Add sugar and beat until the sugar melts.</li>
<li>Now add baking powder, baking soda, cardamom powder and salt to the yogurt mixture. Set aside for 3-4 minutes until it becomes frothy.</li>
<li>Pour oil and rose essence. Mix gently until well combined. Do not over mix as the air captured in the mixture might be lost.</li>
<li>Fold in all purpose flour, using a spatula. Mix gently until well combined. Do not over mix.</li>
<li>Pour the cake batter into the prepared cake tins.</li>
<li>Bake for approximately 40 minutes or until the skewer inserted in the centre of the cake comes out clean.</li>
<li>Remove the cake tins from the oven and place them on a wire rack to cool down.</li>
</ol>
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</div>
<div>
<br /></div>
<div>
Preparing the Frosting for layering (Frosting 1):</div>
<div>
<ol>
<li>Take 1/2 cup heavy whipped cream, 3 tablespoons confectioner's sugar, 1/2 teaspoon rose essence and 1/4 teaspoon cardamom powder.</li>
<li>Using an electric mixer, whip the mixture on low speed until it is well combined. Increase the speed to medium and continue to whip until it forms stiff peaks. Do not over-beat the mixture as it will turn into butter. To test, tilt the bowl slightly and the cream should stay intact.</li>
<li>Refrigerate the whipped cream until you are ready to assemble the cake.</li>
</ol>
</div>
<div>
<br /></div>
<div>
Preparing the Frosting for coating and design (Frosting 2):</div>
<ol>
<li>Take cream cheese, confectioner's sugar and 1 teaspoon rose essence. </li>
<li>Using an electric mixer, blend until well combined.</li>
<li>Now add 2 1/2 cups of heavy whipping cream and whip the mixture on low speed until it is well combined. Increase the speed to medium and continue to whip until it forms stiff peaks. Do not over-beat the mixture as it will turn into butter. To test, tilt the bowl slightly and the cream should stay intact.</li>
<li>Refrigerate the whipped cream until you are ready to assemble the cake.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdxv8mcL_GozbL7fW4nLyzDH-YDUo4JSatwcCEiGVx-9FQAzPF4P8F2qAUrVQmB_ujIEBSsW_3uJ9hmH8gf8sCRvClCkdM3Jc9-78vLyyl4f0yN2lz_u5dK4o2mIsA81Pfea0EoFI-6pMw/s1600/gujacake1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1251" data-original-width="1600" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdxv8mcL_GozbL7fW4nLyzDH-YDUo4JSatwcCEiGVx-9FQAzPF4P8F2qAUrVQmB_ujIEBSsW_3uJ9hmH8gf8sCRvClCkdM3Jc9-78vLyyl4f0yN2lz_u5dK4o2mIsA81Pfea0EoFI-6pMw/s640/gujacake1.JPG" width="640" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xjM95lxagwpO4riWmioLyUGTZGUU1xIzfMzyjI5Mv5amtC2XPQUUXZWYtzVHVxQ_wuLB7FK8vi0P5F24clITAtcwBX5ubC4ZGewHCFDH8WObx_5WavJSBWNmomrmiWxyLsuNI1zrZtys/s1600/gujacake2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1308" data-original-width="1600" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xjM95lxagwpO4riWmioLyUGTZGUU1xIzfMzyjI5Mv5amtC2XPQUUXZWYtzVHVxQ_wuLB7FK8vi0P5F24clITAtcwBX5ubC4ZGewHCFDH8WObx_5WavJSBWNmomrmiWxyLsuNI1zrZtys/s640/gujacake2.JPG" width="640" /></a></div>
</li>
</ol>
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<br />
Assembling the cake:</div>
<div>
<ol>
<li>Remove the top browned layer of both the cakes. If the surface of the cake has a slight dome, cut it out to flatten the surface. </li>
<li>Add 4 tablespoons of water to the sugar syrup and mix well.</li>
<li>Place the two cakes in two plates, drizzle the diluted sugar syrup all over the surface; about 6-7 tablespoons on each half, until the cake layers become moist.</li>
<li>Now take a dollop of the prepared frosting (Frosting 1), smear it on the centre of the cake board.</li>
<li>Now place one moistened cake on smeared frosting on the cake board.</li>
<li>Spread a layer of frosting (Frosting 1) evenly on the surface of the cake.</li>
<li>Top it with a layer of chopped gulab jamoons, about 7-8 jamoons. Spread to even out the layer.</li>
<li>Now place the other moistened cake on the gulab jamoon layer. Press gently and remove/ any extra frosting or gulab jamoon pieces that might pop out from the side. Adjust both the cake layers to be placed evenly.</li>
<li>Now crumb coat the cake by spreading a thin layer of the frosting (Frosting 2) all over the cake. Refrigerate the cake and the left-over frosting for 30 minutes. </li>
<li>Now spread another layer of frosting (Frosting 2) all over the cake. Pipe out the frosting to form designs of your choice.</li>
<li>Place 3-4 gulab jamoons on the cake, decorate with crushed rose petals and pistachios on top and side of the cake.</li>
<li>Refrigerate for at least 3 hours or until you serve.</li>
</ol>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36mcjqn0y_uQHFSkoNoB-wVdVI3SkodKX0NvMicg_qB0-ZctalHvWe9_m_3gV4CXVIqemirZD-GU1KKcPSWXfnTdM7-FPTUoW7rTAACG3h9gopWL15W7OP6NT0AHj0dJ3CqTwplQxBSZW/s1600/gujacake7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1294" data-original-width="1600" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36mcjqn0y_uQHFSkoNoB-wVdVI3SkodKX0NvMicg_qB0-ZctalHvWe9_m_3gV4CXVIqemirZD-GU1KKcPSWXfnTdM7-FPTUoW7rTAACG3h9gopWL15W7OP6NT0AHj0dJ3CqTwplQxBSZW/s640/gujacake7.JPG" width="640" /></a></div>
<br />
Note:<br />
<ol>
<li>The cake tastes best if you use homemade gulab jamoons. The jamoons in the pictures you see above are store-bought.</li>
<li>Bake the cakes a day in advance, if possible. That gives enough time for the cake to cool down.</li>
<li>You can halve each cake horizontally and have 3 layers of frosting (Frosting 1) instead of 1. The cake would then be too heavy. You can layer as per your choice. One layer of frosting like in my recipe above, gives thick layers of cake.</li>
<li>Dried rose petals are not a must, you can use only slivered pistachios or almonds instead. But rose petals definitely "oomphs" the cake's beauty and flavor.</li>
</ol>
</div>
</div>
</div>
<br />
Frosting Design Adapted from <a href="https://spicesnflavors.com/">https://spicesnflavors.com/</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPL6q3KmwFTUZ74kSMdRnL3Qa2-9p0P48ViZ_PKiBVsOdqnYhmGDgz5RPvmbFWTPARWhlYxweJoIvd1MKzJ9R6moWzBONc5mMdXsa8yI3tLEy-cf4cUvfJ7-9QxMl0HWMVgNB11DewDwa/s1600/gujacake5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPL6q3KmwFTUZ74kSMdRnL3Qa2-9p0P48ViZ_PKiBVsOdqnYhmGDgz5RPvmbFWTPARWhlYxweJoIvd1MKzJ9R6moWzBONc5mMdXsa8yI3tLEy-cf4cUvfJ7-9QxMl0HWMVgNB11DewDwa/s640/gujacake5.JPG" width="640" /></a></div>
Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0tag:blogger.com,1999:blog-8782615726511838992.post-48110666676928151882019-05-19T11:19:00.000+05:302019-12-09T06:57:33.891+05:30Fruit Parfait with White Chocolate Mousse<div class="separator" style="clear: both; text-align: center;">
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Making layered desserts is a true stress-buster for me; so much of creativity and imagination goes into deciding the flavors and matching ingredients! Though it is time consuming, I thoroughly enjoy preparing them and of course relish them too as every portion of the it has different flavors and textures.</div>
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The Fruit Parfait recipe here is one such layered dessert with layers of blueberry compote, fruit custard, chia pudding, fresh fruits, white chocolate mousse, garnished with crushed pistachios and dried rose; so many flavors and textures!</div>
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Serves: 6 to 10 depending on the serving glass size</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi70SvEzF3uWI0NKSM3nT6V1rYd5S9ag-RqNEyPpVoNY_L8lN-Q9-ybcQJRvHWIA94RIeAMtyey14omlVygPvtcmk1-thfp4GKzbirNKDWqif0pMKFc18siykhJ3YKNZOyqybB6Y8-pMq52/s1600/Fparfait1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi70SvEzF3uWI0NKSM3nT6V1rYd5S9ag-RqNEyPpVoNY_L8lN-Q9-ybcQJRvHWIA94RIeAMtyey14omlVygPvtcmk1-thfp4GKzbirNKDWqif0pMKFc18siykhJ3YKNZOyqybB6Y8-pMq52/s640/Fparfait1.JPG" width="640" /></a></div>
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<br />
Ingredients:<br />
<br />
<br />
<u>For Chia Pudding:</u><br />
Chia Seeds - 1/2 cup<br />
Unsweetened Milk (dairy/non-dairy) - 2 cups<br />
Sugar - 1/4 cup<br />
Vanilla Extract - 1 teaspoon<br />
Cinnamon Powder - 1/2 teaspoon<br />
<br />
<u>For Blueberry Compote:</u><br />
Blueberry - 1 1/2 cups<br />
Sugar - 1/2 cup<br />
Water - 1 cup<br />
Cornflour - 1 1/2 teaspoons<br />
Lemon Juice - 1 tablespoon<br />
<br />
<u>For Fruit Custard Layer:</u><br />
Custard Powder - 6 tablespoons<br />
Milk - 3 cups + 3 tablespoon<br />
Sugar - 3/4 cup<br />
Pear, ripened - 1<br />
Banana, ripened - 2<br />
<br />
<u>For White Chocolate Mousse:</u><br />
White Chocolate -700 gms<br />
Heavy Cream - 3 cups <br />
<br />
Ripe Kiwi, chopped - 2 cups<br />
Black Grapes, chopped - 1 cup<br />
Pistachios<br />
Dry Rose Petals <i>(optional)</i><br />
<br />
Serving glasses - I used stemless wine glasses<br />
Pastry bag<br />
<br />
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<br />
Method:<br />
<br />
<u>Chia Pudding:</u><br />
<br />
<ol>
<li>Take chia seeds, milk, sugar, vanilla extract and cinnamon powder in a bowl. Mix well and let it soak for 8 hours or overnight under refrigeration.</li>
<li>The pudding should be thick and not runny. If you feel it is too thick, you can adjust the consistency by adding a little more milk.</li>
<li>Keep it refrigerated until you begin assembling it in dessert glasses. </li>
</ol>
<div>
<u>Blueberry Compote:</u></div>
<div>
<ol>
<li>In a sauce pan, take blueberry and water. Boil until the berries, cook until they are soft and slightly mushy.</li>
<li>Now add sugar and continue to simmer.</li>
<li>Dilute corn flour in 2 tablespoon of water and add to the cooking berries. Mix well.</li>
<li>Add lemon juice, mix well and cook until the sauce thickens little bit. Turn off the heat and allow it to cool down to room temperature. The compote is now ready and will thicken little more on cooling.</li>
<li>Refrigerate until you begin assembling it in dessert glasses.</li>
</ol>
<div>
<u>Fruit Custard:</u></div>
</div>
<div>
<ol>
<li>Bring milk to boil.</li>
<li>Add sugar and boil until the sugar melts. Turn off the heat.</li>
<li>Dilute custard powder in cold milk and pour the mixture into the boiling milk. Mix well.</li>
<li>Turn on the heat and cook on low flame until custard thickens. The custard must be thick in a semi solid state and not runny.Turn off the heat and allow it to cool down to room temperature. On cooling, custard thickens more.</li>
<li>Meanwhile peel and chop pear fruit and banana. When the prepared custard is at room temperature, add the chopped fruits. Mix well.</li>
<li>Refrigerate until you begin assembling it in dessert glasses.</li>
</ol>
<div>
<u>White Chocolate Mousse:</u></div>
</div>
<div>
<ol>
<li>Chop the white chocolate.</li>
<li>Take half the quantity of heavy whipping cream in a sauce pan. Heat it on medium heat until it gets hot and slightly bubbly on the edges. Do NOT let the mixture come to a boil.Turn off the heat.</li>
<li>Add chopped chocolate to the hot cream and whisk continuously until all the chocolate melts. Continue to whisk until the cream and chocolate are well combined and the mixture turns creamy. Keep it aside to allow it cool down to room temperature.</li>
<li>Meanwhile, using an electric mixer, whip the other half quantity of the heavy whipping cream and vanilla extract until you get soft peaks.</li>
<li>Gently fold in the prepared chocolate mixture that is at room temperature to the whipped cream and gently </li>
<li>Refrigerate until you begin assembling it in dessert glasses.</li>
</ol>
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<div>
<br /></div>
<div>
Assembling the dessert:</div>
</div>
<div>
<br /></div>
<div>
<ol>
<li>Place the serving glasses on a surface.</li>
<li>Divide and pour the prepared blueberry compote equally into each serving glass.</li>
<li>Next add a layer of prepared fruit custard into each serving glass.</li>
<li>Now add a layer of prepared Chia pudding into each serving glass.</li>
<li>Top it up with a layer of chopped kiwis and black grapes.</li>
<li>Fill a pastry bag with prepared white chocolate mousse and add a layer of mousse on top of the fruit layer.</li>
<li>garnish with crumbled rose petals, crushed pistachios and saffron strands.</li>
<li>Cover all glasses tightly. I prefer to clog wrap the glasses. Refrigerate for at least 4 hours or until you serve.</li>
</ol>
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<div>
Note:</div>
<br />
<br />
<br />
<div>
<ol>
<li>Prepare each layering the day before you plan to serve, so that there is enough time for you assemble the dessert and then let it refrigerate again for at least 4 hours.</li>
<li>Instead of blueberry, you can make strawberry or raspberry or mixed berry compote.</li>
<li>For Fruit custard, you can add other fruits like chopped mango, apples, grapes, pomegranate etc.,</li>
<li>For Chia pudding, I have used unsweetened almond milk. You can you any milk of your choice.</li>
<li>For the fruit layer, you can add other fruits like chopped pineapple, strawberries, cherries, etc.</li>
<li>Adding rose petals is optional.</li>
</ol>
</div>
Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0tag:blogger.com,1999:blog-8782615726511838992.post-65973411973225850182019-04-20T11:02:00.001+05:302019-04-20T11:02:21.155+05:30Vegetable Stew - South Indian StyleVegetable Stew, typically, is a combination of vegetables cooked in a liquid. This recipe is South-Indian styled with the richness of coconut milk, a perfect combination of vegetables and a punch of spices making it a very hearty, healthy and yet delicious side dish.<br />
<br />
A bowl full of this stew and freshly steamed Idiyappam (<a href="http://pakashastra.blogspot.com/2016/05/idiyappam-string-hoppers.html" target="_blank">recipe here</a>) is all I need to call it a comfort<br />
food. This stew goes well with Appam (<a href="http://pakashastra.blogspot.com/2019/03/appam-palappam.html" target="_blank">recipe here</a>) too.<br />
<br />
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Serves : 4<br />
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<br />
Ingredients:<br />
<br />
Carrots - 2<br />
French/String Beans - 10<br />
Potato - 1<br />
Cauliflower, bite sized florets - 10 to 12<br />
Onion - 1<br />
Capsicum - 1 small<br />
Garlic Cloves - 5<br />
Green Chilies - 4<br />
Ginger, minced - 1 teaspoon<br />
Fresh Green Peas - 1/2 cup<br />
Cooking Oil - 1 tablespoon<br />
Bay Leaf - 1<br />
Star Anise - 1<br />
Cinnamon - 1 inch long stick<br />
Cloves - 6<br />
Cardamom seeds - 1/2 teaspoon<br />
Peppercorns - 1 teaspoon<br />
Turmeric Powder - 1/4 teaspoon<br />
Salt to taste<br />
Thick Coconut Milk - 750ml<br />
Cashew nut powder - 1 tablespoon<br />
<br />
For Seasoning:<br />
<br />
Cooking Oil - 1 teaspoon<br />
Musatard Seeds - 1 teaspoon<br />
Curry Leaves - 6<br />
Dry Red Chili - 1<br />
Asafoetida Powder - 1/8 teaspoon<br />
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<br />
Method:<br />
<br />
<ol>
<li>Cut carrots, beans and potato into small pieces.</li>
<li>Slice onion and capsicum.</li>
<li>Chop garlic cloves.</li>
<li>Slice green chilies</li>
<li>Heat oil in a sauce pan.</li>
<li>Add bay leaf, star anise, cinnamon stick, cloves,cardamom seeds and peppercorns. Roast them for 30 seconds.</li>
<li>Add sliced green chilies. Saute until they turn creamish in color.</li>
<li>Add onions and then chopped garlic cloves. Saute until onion slices turn translucent.</li>
<li>Add minced ginger, saute for half a minute.</li>
<li>Add capsicum slices and saute for a minute.</li>
<li>Now add carrot, beans and potato pieces. Also add the cauliflower florets.</li>
<li>Pour 1 to 1 1/4 cup of water, turmeric powder and salt. Cover and let it cook until the vegetables are soft but still a little crunchy. You should be able to insert a toothpick, do not overcook.</li>
<li>Add fresh green peas and continue cooking.</li>
<li>Add cashew nut powder to the coconut milk and mix well so that there are no lumps.</li>
<li>Pour the coconut milk to the cooking vegetables. Set the flame to medium and bring it to a boil.</li>
<li>Turn off the heat.</li>
<li>For seasoning, heat oil in a small pan, add mustard seeds, curry leaves and dry red chili pieces.</li>
<li>When mustard seeds stop spluttering add asafoetida powder, mix well and add to the prepared stew.</li>
<li>Serve with idiyappam, appam, dosa or rice.</li>
</ol>
<br />
<br />
Notes:<br />
<br />
<ol>
<li>You can use a combination of vegetables as per your preference. Adding cauliflower or cabbage truly makes a difference.</li>
<li> Coconut milk is what gives this stew a rich flavor, do not compromise on the quality or thickness of the milk.</li>
<li>Once you add coconut milk, do not boil it for too long.</li>
</ol>
<br />Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0tag:blogger.com,1999:blog-8782615726511838992.post-13760465291232840062019-03-30T10:42:00.000+05:302019-03-30T10:47:29.298+05:30Kaju Pista Rolls<br />
Kaju Pista Roll, an Indian sweet delicacy prepared using cashew nuts and pistachios, never fails to please anyone especially kids.<br />
<br />
With the festive season and school vacation starting soon, pin this recipe and prepare them at home soon.<br />
<br />
Also, check out my Kaju Katli <a href="http://pakashastra.blogspot.com/2014/07/kaju-katli.html" target="_blank">recipe here</a>.<br />
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Yields: 35-40<br />
<br />
Ingredients:<br />
<br />
Pistachios, unsalted - 1 cup (no shell)<br />
Sugar, powdered - 1/3 cup<br />
Milk Powder - 2 tablespoons<br />
Water - 1/3 cup<br />
<br />
Cashew nuts - 2 cups<br />
Sugar - 1 cup<br />
Water - 1/2 cup<br />
Rose Essence - 3 to 4 drops<br />
<br />
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<br />
Method:<br />
<br />
<ol>
<li>Blend pistachios into fine powder. Make sure there are no chunks left over.</li>
<li>Take powdered pistachios, powdered sugar, milk powder and 4 tablespoons of water. Mix it until well combined. If needed, add a little more water (about 2-3 tablespoons max), one tablespoon at a time, kneading the mixture into a soft dough. If you like bright green color,you may add 1-2 drops of green food color. I avoid it at all times.</li>
<li>Now take cashew nuts in a blender and blend it into fine powder. Make sure you do not blend too much as the cashew nut powder will start becoming sticky like a paste. Note that once it is powdered fine, it might look a little coarse, which is OK. Keep it aside.</li>
<li>Grease a wide plate/bowl and the spoon or spatula with little ghee. Keep them aside.</li>
<li>In a pan, boil sugar and water. </li>
<li>Add rose essence.</li>
<li>Boil until the sugar syrup reaches single thread consistency. To help check the consistency, take a drop of the liquid between your index finger and thumb and pull your fingers apart. There should be a thread like formation between the two fingers. Or, take 1/4 cup of water in a small bowl, pour 1-2 drops of syrup into the water. You should now be able to see thread like or web like formation in the cup. This formation will not dissolve immediately in water.</li>
<li>Add powdered cashew nuts and stir continuously on medium flame until the mixture starts leaving the sides of the pan.There might be some small lump like formations, which is OK as they will break down on kneading.</li>
<li>Pour into the greased plate/bowl. Do not scratch the pan to remove the left-over mixture. </li>
<li>Using a spoon/spatula mix it until it cools down until you can handle with your palm. Do not let it cool down too much as the mixture will start hardening. The hotter the mixture the better the result. To help you knead hotter mixture, grease your palm with little ghee and try kneading from the sides and then mix it all together into smooth and a soft dough. If the dough seems to dry at this stage and edges start cracking, add 1 tablespoon milk. Continue to knead until you get a smooth and soft dough. Add another tablespoon of milk if required.</li>
<li>Make a single large ball of this dough and roll it into a 1/4cm thick disc.</li>
<li>Divide the disc into two.</li>
<li>Now divide the pistachio dough into two portions.</li>
<li>Place a portion on greased surface and roll into long cylinder using your both your palms. Repeat the same for the other portion.</li>
<li>Place a prepared pistachio log on one half of cashew disc and roll it tightly, working toward the cut side (diameter).</li>
<li>Roll it on the surface using your palms to smoothen the outer cover. Pat and even out the sides. </li>
<li>Repeat steps 14-16 for the remaining portion.</li>
<li>Cut the rolls into 2" long pieces.</li>
<li>Serve and enjoy. These rolls can be stored in an air-tight container for 3-4 days or more than 10-12 days when refrigerated.<div class="separator" style="clear: both; text-align: center;">
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</li>
</ol>
<br />
Notes:<br />
<div>
<ol>
<li>Always use fresh cashew nuts and pistachios.</li>
<li>Powder the cashew nuts in one-go. Stopping the blender multiple times in between to check if the nuts have powdered well or blending for too long time, can make the powder sticky like paste.</li>
<li>Using rose essence is optional. You can try cardamom powder as a variation.</li>
<li>Silver vark is widely used to decorate these rolls in the market.</li>
</ol>
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Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0tag:blogger.com,1999:blog-8782615726511838992.post-57242128829323219602019-03-23T09:28:00.001+05:302019-03-23T09:38:36.080+05:30Appam / PalappamAppam, also known as Palappam, is a revered food in Kerala state of India and Sri Lanka. It is a type of pancake that is soft and fluffy in the centre with crisp lacy edges, made from fermented rice and coconut batter. It is cooked in a round bottomed wok called Appachatti in Kerala.<br />
<br />
Appam is usually eaten with a spicy gravy like stew or Kadala Curry.<br />
<br />
This recipe uses yeast for fermentation.<br />
<br />
Yields: 20-25 appams (approx.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmovCLrCZRcw2HihD_mZJ_52Q6-Ns3JnDoQeSJ5jefCs97QLlNxi15C30G8-iIo92j2VPrtN3T7TLzhZS92R2CIDIQvIlU_C85O3TN6ZpjXi9uozw9KlH58Nl4butSAKfQHdqpJDpSFhC3/s1600/appam3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmovCLrCZRcw2HihD_mZJ_52Q6-Ns3JnDoQeSJ5jefCs97QLlNxi15C30G8-iIo92j2VPrtN3T7TLzhZS92R2CIDIQvIlU_C85O3TN6ZpjXi9uozw9KlH58Nl4butSAKfQHdqpJDpSFhC3/s640/appam3.JPG" width="640" /></a></div>
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<br />
Ingredients:<br />
<br />
Raw Sonamasoori Rice - 1 1/2 cups<br />
Idli Rice - 1 1/2 cups<br />
Soft Cooked White Rice - 3/4 cup<br />
Fresh Coconut, grated - 1 1/2 cups, tightly filled<br />
White Granulated Sugar - 3 tablespoons<br />
Active Dry Yeast - 2 teaspoons<br />
Water - as needed<br />
Salt to taste<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7FyPQ69-_T7t97DcTT9cWyTzY7W_6pu7vHombUKyRjXqm6sfqtazxgmvmVBLpXF9iVbkrNVYiAVOHds38IUgkIi6DCQN79d4l0gDgOVrjrONOTv2f88xGYpDUDRniPs_6kZc8ODf8rfqV/s1600/appam5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1227" data-original-width="1600" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7FyPQ69-_T7t97DcTT9cWyTzY7W_6pu7vHombUKyRjXqm6sfqtazxgmvmVBLpXF9iVbkrNVYiAVOHds38IUgkIi6DCQN79d4l0gDgOVrjrONOTv2f88xGYpDUDRniPs_6kZc8ODf8rfqV/s640/appam5.JPG" width="640" /></a></div>
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Method:<br />
<br />
<ol>
<li>Wash and soak sonamasoori and idli rice in enough water for 4-5 hours.</li>
<li>Grind soaked rice, cooked rice and coconut into smooth batter using 3 cups of water.</li>
<li>Add sugar and yeast and grind for another 5 minutes until well blended.</li>
<li>Transfer the batter into a large container and cover with the lid. Let it ferment overnight or for about 8 hours. Make sure that the container is large enough to let the batter rise to 3 times the original quantity.</li>
<li>Just before preparing appam, add salt and mix well. Add a little more water if needed; the batter should have running consistency.</li>
<li>Now, heat the appachatti or a round bottomed wok on medium flame. </li>
<li>Pour a laddle full of batter in the centre of the wok and slowly swirl the wok once so that the batter runs circularly within the wok. Or you can swirl it to make appam of your desired shape. Once you place the wok back on flame, the runny batter will collect in the centre leaving lacy edges.</li>
<li>Cover the wok with a lid for a minute.</li>
<li>Remove the lid and allow it to roast until you see golden brown edges.</li>
<li>Carefully lift the appam off the wok using a spatula.</li>
<li>Serve hot yummy appam with spicy kadala curry (click here for <a href="http://pakashastra.blogspot.com/2017/11/kadala-curry-black-chickpeas-kala.html" target="_blank">kadala curry recipe)</a> or vegetable stew. </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_KgYeeG4-E05JL-Rg9qQO0kozYlm-4BQXYoWYNajjpij6UaK9FI1x66g-ekLXrMSCzG3rF_2-NlMZElpXCLx5JF5dptQEiG62TzA99e6v-XXbJeOM-t20Cb-zUN5CfxzV6Z8rf4SlXGa/s1600/appam4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1600" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_KgYeeG4-E05JL-Rg9qQO0kozYlm-4BQXYoWYNajjpij6UaK9FI1x66g-ekLXrMSCzG3rF_2-NlMZElpXCLx5JF5dptQEiG62TzA99e6v-XXbJeOM-t20Cb-zUN5CfxzV6Z8rf4SlXGa/s640/appam4.JPG" width="640" /></a></div>
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Notes:<br />
<br />
<ol>
<li>The consistency of the batter is very important - it must have a runny consistency (around 5 cups of water in total).</li>
<li>Soft cooked rice must be used.</li>
<li>Add salt after the batter rises or just before preparing appams.</li>
<li>Though nonstick woks are easy to use, I prefer cast iron wok.</li>
<li>When you swirl, the batter should circle within the wok only one to get nice lacy edges.</li>
<li>After swirling, the batter should collect in the centre to give thick, soft and fluffy centre.</li>
<li>Ensure you cook appam on medium flame as high flame will quickly burn the think lacy edge while the centre remains uncooked.</li>
</ol>
Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0tag:blogger.com,1999:blog-8782615726511838992.post-36641939801157832332018-07-27T08:10:00.002+05:302018-08-05T11:35:55.020+05:30Eggless Kesar Rasmalai Cake<div class="separator" style="clear: both; text-align: left;">
This Eggless Rasmalai cake recipe is a keeper, I bet! I being a dessert-lover, this cake is now definitely one of my top favorites. </div>
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The cake is made of a vanilla sponge cake, moistened with sweet milk rasmalai, layered with spongy cottage cheese and cardamom flavored frosting. Overall, a spongy goodness! </div>
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My Little N's two favorites - cake and rasmalai, fused together to make this dessert, was her birthday surprise indeed.</div>
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Though you will see my amateur skills at frosting cake, this cake is absolutely worthy of a classic treat!</div>
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Serves: 10 to 12</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUC0vM1izkdD0YTmZiUCcSDydS2g-ZlSpie9S_005AaE6VYJAXWw4TcfLzidObRrmTTe1x1NXTiannV8mo_Q1Rhlfq084qNmkVIKb3z_cCObrutDlHoGiUHRGFnnx3ZEZUVkPyQ1Gw-KO5/s1600/Ras1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1133" data-original-width="1600" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUC0vM1izkdD0YTmZiUCcSDydS2g-ZlSpie9S_005AaE6VYJAXWw4TcfLzidObRrmTTe1x1NXTiannV8mo_Q1Rhlfq084qNmkVIKb3z_cCObrutDlHoGiUHRGFnnx3ZEZUVkPyQ1Gw-KO5/s640/Ras1.JPG" width="640" /></a></div>
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<br />
<br />
Ingredients:<br />
<br />
For Eggless Vanilla Sponge Cake:<br />
<br />
All Purpose Flour (Maida) - 1 1/2 cups<br />
Fine Granule White Sugar - 1 cup<br />
Baking Soda - 1 teaspoon<br />
Salt - 1 teaspoon<br />
Vegetable Oil - 1/3 cup (or any odorless oil)<br />
White Vinegar - 2 teaspoons<br />
Water, at room temperature - 1 cup<br />
Vanilla Extract - 2 teaspoons<br />
<br />
For Rasmalai Layering and Frosting:<br />
<br />
Kesar Rasmalai - about 8 to 10<br />
Ras, the milk of Kesar Rasmalai - about 1/2 to 3/4 cup<br />
Heavy Whipped Cream - 3 cups<br />
Confectioner's Sugar/Icing Sugar - 1/2 cup (use 1/3 cup if you prefer less sweet)<br />
Cardamom Powder - 1 teaspoon<br />
Yellow Food Color - 1 or 2 pinches <i>(optional)</i><br />
Slivered Almonds - 1/8 cup<br />
Slivered Pistachios - 1/8 cup<br />
Dried Rose Petals, crushed - 1/8 cup<br />
Saffron Strands - 10<br />
<br />
For Aid:<br />
<br />
Round Cake Board/Turntable<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKoCRhu6sr7pf9eEFwNOhPyTkWhr3AmzAxsNGhubw5ln5z-auQv8i3KsCeWQ0TSVTXi6T8v6gBbqDtR8KwkxB2UkLCEHP654WjhsdJ7pccGNzqAgqrNnLdx1wccSwVTSRK_bDgYMvLjtA2/s1600/Ras3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKoCRhu6sr7pf9eEFwNOhPyTkWhr3AmzAxsNGhubw5ln5z-auQv8i3KsCeWQ0TSVTXi6T8v6gBbqDtR8KwkxB2UkLCEHP654WjhsdJ7pccGNzqAgqrNnLdx1wccSwVTSRK_bDgYMvLjtA2/s640/Ras3.JPG" width="640" /></a></div>
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Method:<br />
<br />
Preparing the Eggless Vanilla Sponge Cake:<br />
<br />
<ol>
<li>Preheat the oven to 350F/180C.</li>
<li>Grease and dust a 8" round cake pan, keep aside.</li>
<li>Take all-purpose flour, sugar, baking soda and salt in a mixing bowl. Mix until well combined.</li>
<li>In another bowl, take oil, vinegar, water and vanilla extract. Mix well.</li>
<li>Now fold in the dry ingredients into the wet ingredients. Mix gently using a spatula until well combined.</li>
<li>Pour into prepared cake pan.</li>
<li>Bake for about 35 minutes or until the skewer inserted into the center of the cake comes out clean.</li>
<li>Place the cake pan on the cooling wire to cool down to room temperature. </li>
</ol>
<div>
Preparing the Layering:</div>
<div>
<ol>
<li>Squeeze out the milk from about 8 rasmalais and mash them in a bowl. Keep aside.</li>
</ol>
<div>
Preparing the Frosting:</div>
<ol>
<li>Take heavy whipped cream, confectioner's sugar,cardamom powder and 3 tablespoons of milk of rasmalai.</li>
<li>Using an electric mixer, whip the mixture on low speed until it is well combined. Increase the speed to medium and continue to whip until it forms stiff peaks. Do not over-beat the mixture as it will turn into butter. To test, tilt the bowl slightly and the cream should stay intact.</li>
<li>Refrigerate the whipped cream until you are ready to assemble the cake.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTWi65fMYd6XtQYm-SOCbUalFvrHsR0P45iRDwOxjw96S1MdxXlp_vZqO6IPuG53StuxodJ-nEw89KZeKduP-cU-p4ptT677cXFitYzBaI-NM9yjhU9EFNwbkqNbkMgaV4poSoqw16wpk/s1600/Ras2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1175" data-original-width="1600" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTWi65fMYd6XtQYm-SOCbUalFvrHsR0P45iRDwOxjw96S1MdxXlp_vZqO6IPuG53StuxodJ-nEw89KZeKduP-cU-p4ptT677cXFitYzBaI-NM9yjhU9EFNwbkqNbkMgaV4poSoqw16wpk/s640/Ras2.JPG" width="640" /></a></div>
</li>
</ol>
<div>
Assembling the cake:</div>
</div>
<div>
<ol>
<li>Unmould the cake.</li>
<li>Halve the cake horizontally. If the surface of the cake has a slight dome, cut it out to flatten the surface.</li>
<li>Place the two halves in two plates, drizzle the milk from rasmalai all over the surface; about 4 tablespoons on each half, until the cake layers become moist.</li>
<li>Now take a dollop of the prepared frosting, smear it on the centre of the cake board.</li>
<li>Now place one half of the moistened cake layer on smeared frosting on the cake board.</li>
<li>Spread a layer of frosting evenly on the surface of the cake layer.</li>
<li>Top it with a layer of mashed rasmalais. Spread to even out the layer.</li>
<li>Now place the other moistened layer of the cake on the rasmalai layer. Press gently and remove/ any extra frosting or rasmalai mixture that might pop out from the side. Adjust both the cake layers to be placed evenly.</li>
<li>Spread a thin layer of the frosting all over the cake. Refrigerate the cake and the left-over frosting for 30 minutes. </li>
<li>Now spread another layer of frosting all over the cake. Pipe out the frosting to form designs of your choice.</li>
<li>Place 1-2 rasmalais on the cake, decorate with crushed rose petals, slivered almonds and pistachios on top and side of the cake.</li>
<li>Sprinkle saffron strands on top of the cake.</li>
<li>Refrigerate for at least 3 hours or until you serve.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7V-4TXEs4smAglJyl_1ZVM-kcUiy9IcNuHoOzDbvn8kpAH8I8U6MHl3pkIwWbiP-upterYxoS3v802wwgoqs1GY-CJaQDB7Yjikb9CfYLp0g4GytQDKH7aBhITtYVpc88v-zNjOvRXLh_/s1600/Ras4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1318" data-original-width="1600" height="526" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7V-4TXEs4smAglJyl_1ZVM-kcUiy9IcNuHoOzDbvn8kpAH8I8U6MHl3pkIwWbiP-upterYxoS3v802wwgoqs1GY-CJaQDB7Yjikb9CfYLp0g4GytQDKH7aBhITtYVpc88v-zNjOvRXLh_/s640/Ras4.JPG" width="640" /></a></div>
</li>
</ol>
</div>
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Note:<br />
<br />
<ol>
<li>Bake the cake a day in advance, if possible. That gives enough time for the cake to cool down.</li>
<li>I used store bought Kesar Rasmalai, you can make fresh at home, if you would like.</li>
<li>Dried rose petals are not a must, you can use only slivered pistachios or almonds instead. But rose petals definitely "oomphs" the cake's beauty and flavor.</li>
</ol>
Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0tag:blogger.com,1999:blog-8782615726511838992.post-37361160947298937172018-05-29T09:20:00.002+05:302018-05-29T09:20:18.411+05:30COMING SOON.....Eggless Black Forest Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7z8xyAUcutQblVtxSk06o3A0-cx2AlDh29bTLUP7GlYlWb0iVEa9KyaPB_azOJ6rXTAaSyi14IyflYkJor3Gq9g-3Yt8p5iogPjXtd60ZtAm1Y_CsuWMvAJBnIpeBcNWfTjgr9eAWEI7z/s1600/bforest1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1246" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7z8xyAUcutQblVtxSk06o3A0-cx2AlDh29bTLUP7GlYlWb0iVEa9KyaPB_azOJ6rXTAaSyi14IyflYkJor3Gq9g-3Yt8p5iogPjXtd60ZtAm1Y_CsuWMvAJBnIpeBcNWfTjgr9eAWEI7z/s640/bforest1.JPG" width="498" /></a></div>
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<br />Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0tag:blogger.com,1999:blog-8782615726511838992.post-50873816981696592212017-12-02T10:55:00.002+05:302017-12-02T10:56:55.530+05:30Besan Burfi / Chickpea Flour Burfi / Gram Flour BurfiI love Mysore Pak, don't you? But the guilt of consuming the amount of 'good fat' that goes into it is huge. Using a portion of oil to reduce the amount of ghee is definitely a huge compromise on the taste. Indulge on this melt-in-mouth Besan Burfi instead.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErns8cWkmHCz-wEicei6at5kx2hGfIe6wyKTJK7fBje82t0N8cXuaNBWXJOQpkD3mQWtxCZZNBH3a6xn0A9W-cWurhqAe57trhyphenhyphenF6WSPehcI1qZdvFdM5e9xqS0789FacQuopBlCb-4PF/s1600/besan3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErns8cWkmHCz-wEicei6at5kx2hGfIe6wyKTJK7fBje82t0N8cXuaNBWXJOQpkD3mQWtxCZZNBH3a6xn0A9W-cWurhqAe57trhyphenhyphenF6WSPehcI1qZdvFdM5e9xqS0789FacQuopBlCb-4PF/s640/besan3.jpg" width="640" /></a></div>
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Ingredients:<br />
<br />
Ghee - 1/2 cup + 1 teaspoon for greasing<br />
Hot Milk - 2 tablespoons<br />
Saffron Strands - 10<br />
Water- 1/2 cup<br />
Sugar - 1 cup<br />
Chick Pea Flour / Gram Flour / Besan - 1 cup<br />
Salt - a pinch<br />
Cardamom Powder - 1 teaspoon<br />
Almond, slivered - 1 tablespoon<br />
Pistachio, slivered - 1 tablespoon<br />
<br />
For Aid:<br />
<br />
A plate or tray to spread the burfi<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlf7bgf-wAyM6oI7Yx-Ql5n_rUve9TwYyNBg_o1dIrkK-hxLLtZk2yFBlghxJ7C-nkypPA3MHA5dBncYFS114KXOVUdEQx8uqL-zPLFx2TOMQnCnc2Lz08baXvI-rys8pXw4t-rGQGJbp/s1600/besan4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlf7bgf-wAyM6oI7Yx-Ql5n_rUve9TwYyNBg_o1dIrkK-hxLLtZk2yFBlghxJ7C-nkypPA3MHA5dBncYFS114KXOVUdEQx8uqL-zPLFx2TOMQnCnc2Lz08baXvI-rys8pXw4t-rGQGJbp/s640/besan4.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFgYGJBJBYiXZ1jSRlzfl-dL_cK2ldEd2RDc_jKMk2UvUIiXZAFR_xoJ880H_9NWDR2agjDUPOFkz-hLuaqWVkKiGOiUlutvAwzla1sOY1LSOzKuaRxYcmNtPPfbTLUAu1wQlMZBZITWer/s1600/besan5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1122" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFgYGJBJBYiXZ1jSRlzfl-dL_cK2ldEd2RDc_jKMk2UvUIiXZAFR_xoJ880H_9NWDR2agjDUPOFkz-hLuaqWVkKiGOiUlutvAwzla1sOY1LSOzKuaRxYcmNtPPfbTLUAu1wQlMZBZITWer/s640/besan5.jpg" width="448" /></a></div>
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Method:<br />
<br />
<ol>
<li>Grease a plate or tray with ghee.</li>
<li>Soak saffron stands in hot milk. Keep aside.</li>
<li>In a small pot or pan take water and sugar. Boil until it reaches a single thread consistency. To check the consistency, take a drop of the syrup between your thumb and index finger and pull the fingers apart. The syrup should form a single string. Immediately turn of the heat.</li>
<li>Now take ghee in a pan. Add gram flour. Set the flame to medium low and fry the flour mixture. The mixture will be crumbly when you begin with but eventually will thin down and get a runny consistency. </li>
<li>Add a pinch of salt. Keep stirring the mixture until the hue turns to slightly brown.</li>
<li>Pour the prepared sugar syrup, stir the mixture continuously on medium flame. </li>
<li>Add cardamom powder and saffron milk. Continue to stir until the mixture leaves the sides of the pan. Do not wait until the mixture comes together to form lump. Pour the mixture onto a greased plate or tray and tap the plate on the kitchen platform a couple of times so that the mixture settles down to form an even layer. The mixture will be a soft and a little runny but will harden on cooling.</li>
<li>Immediately spread slivered almonds and pistachios on top of the layer and press them gently using a spatula.</li>
<li>Once cooled completely, cut into pieces and serve.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi8JMAvofOA3GZja-FtzceQDbqi_WU423n3P_ZLmvEuhMSGhpI88eoDHGAwHzq1iUU55gXa24Bp6pl9IVdcF99Q9oZD_oklJ3J36unQSU9RTyjnX5kmsar-pGGp1SImg_WCma0TPG4Ajqf/s1600/besan2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi8JMAvofOA3GZja-FtzceQDbqi_WU423n3P_ZLmvEuhMSGhpI88eoDHGAwHzq1iUU55gXa24Bp6pl9IVdcF99Q9oZD_oklJ3J36unQSU9RTyjnX5kmsar-pGGp1SImg_WCma0TPG4Ajqf/s640/besan2.jpg" width="640" /></a></div>
</li>
</ol>
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<div>
Notes: </div>
<div>
<ol>
<li>Use fresh gram flour for best taste.</li>
<li>It is very important to get the syrup to single thread consistency.</li>
<li>Once the sugar syrup reaches the desired consistency, quickly get onto frying the flour in ghee. If the syrup cools down too much, you may not get the desired result.</li>
<li>Do not wait for mixture to form a lump as the burfi might get to hard.</li>
<li>Using saffron milk is optional.</li>
</ol>
</div>
Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0tag:blogger.com,1999:blog-8782615726511838992.post-25070071988557234452017-11-12T12:14:00.000+05:302017-11-12T12:15:01.931+05:30Kadala Curry / Black Chickpeas (Kala Channa) CurryKadala Curry is from traditional Kerala cuisine. Boiled black chickpeas or kala channa are cooked in a spicy, roasted coconut based gravy. It is easy to prepare and goes well with appam, puttu, dosas or rice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5tbfAK5WO1zp_D460oGFzUVmd3qKrnYfxGI1J9qNbhRxpMgTCCVHn2TGypNlGgrDUXeX4sJbGlxINSmUIhvSlAF-ekz0XQSkLHT7u4t_uwjkDu-YM1jS2ElVWUYw1k3oig8hn2x7nV5k/s1600/kadala1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1149" data-original-width="1600" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5tbfAK5WO1zp_D460oGFzUVmd3qKrnYfxGI1J9qNbhRxpMgTCCVHn2TGypNlGgrDUXeX4sJbGlxINSmUIhvSlAF-ekz0XQSkLHT7u4t_uwjkDu-YM1jS2ElVWUYw1k3oig8hn2x7nV5k/s640/kadala1.jpg" width="640" /></a></div>
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Ingredients:<br />
<br />
Black Chickpeas/Kala Channa - 1 cup<br />
Coconut Oil - 2 teaspoons<br />
Green Chilli - 2, slit vertically<br />
Ginger, minced - 1 teaspoon<br />
Garlic, minced - 1 teaspoon<br />
Onion - 1 large, thinly slices<br />
Tomato - 1 large, chopped<br />
Turmeric Powder - 1/4 teaspoon<br />
Red Chilli Powder - 1 teaspoon<br />
Cumin Powder - 3/4 teaspoon<br />
Coriander Powder - 1 teaspoon<br />
Garam Masala Powder - 1 1/2 teaspoons<br />
Salt to taste<br />
<br />
For Masala:<br />
<br />
Coconut Oil - 2 teaspoons<br />
Cinnamon - 1 inch long piece<br />
Cloves - 6<br />
Cardamom - 4<br />
Fennel - 3/4 teaspoon<br />
<div>
Green Chilies - 3</div>
Shallots - 8, peeled (or use 1 medium onion, chopped)<br />
Red Chilli Powder - 1 teaspoon<br />
Turmeric Powder - 1/4 teaspoon<br />
<div>
Fresh Grated Coconut - 1 heaped cup</div>
<br />
For Seasoning:<br />
<br />
Coconut Oil - 2 teaspoons<br />
Mustard Seeds - 1 teaspoon<br />
Curry Leaves - 8 to 10<br />
Dry Red Chillies - 2 to 3<br />
Onion - 1 medium, chopped<br />
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Method:<br />
<ol>
<li>Wash chickpeas and soak in enough water for 7-8 hours or overnight. </li>
<li>Pressure cook the chickpeas for about 3-4 whistles, until they are soft but still firm and hold shape. If have forgotten to soak or have no enough time in hand, you could pressure cook the chickpeas with enough water for at least 7-8 whistles, depending on the size of your pressure cooked.</li>
<li>Heat 2 teaspoons coconut oil in a pan. </li>
<li>Add slit green chillies, saute until they turn slightly whitish in color.</li>
<li>Now add minced ginger and garlic. Saute until the raw smell disappears.</li>
<li>Next add slices onion and saute until they turn translucent in color.</li>
<li>Add chopped tomatoes, turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder and salt. Cook on medium flame until the tomatoes soften and the spice powders are well cooked.</li>
<li>Mix the cooked chickpeas along with the water used for cooking. Simmer on low flame.</li>
<li>Meanwhile, to prepare the masala, in another pan, heat 2 teaspoons oil.</li>
<li>Add cinnamon, cloves, cardamom and fennel seeds. Saute for 5-6 seconds.</li>
<li>Next add slit green chillies and saute until they turn whitish in color.</li>
<li>Add shallots and saute until they turn soft. </li>
<li>Now add red chilli powder, turmeric powder and grated coconut. Roast on medium flame until the coconut turn slightly brown.</li>
<li>Using little water blend all the sauteed masala ingredients into a smooth paste. Add this paste to the cooking chickpeas. Mix well and continue to simmer on low flame for about 10 minutes more. Check salt and water, adjust accordingly. The gravy should neither be too thick nor too thin.</li>
<li>Meanwhile to prepare seasoning, in a small pan, heat 2 teaspoons coconut oil.</li>
<li>Add mustard seeds, dry red chillies and curry leaves. When the mustard seeds stops spluttering, add chopped onion and saute until they are slightly brown. Season this on the cooking gravy and turn off the heat.</li>
<li>Serve hot.</li>
</ol>
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<div>
Note:</div>
<div>
<ol>
<li>Using coconut oil gives the authentic taste. If you do not have a liking for the oil, you can use any other cooking oil that has a neutral flavor.</li>
<li> It is very important to cook the chickpeas right. They must be soft and al dente. If they are over-cooked, they will turn mushy and not give the desired taste and consistency.</li>
<li>Using fresh coconut or frozen coconut is advisable as dessicated coconut will not give the desired taste.</li>
</ol>
</div>
Pakashastrahttp://www.blogger.com/profile/11437575989905730714noreply@blogger.com0