Saturday, 31 December 2016

Countdown to Midnight Chocolate Cake

Today is 31st December. Have you planned anything special for your guest to ring in the new year 2017 ? If not, then here I have come up with a most interesting and delicious cake, countdown to midnight chocolate cake. This cake is purely eggless and butterless, also so simple to make. A beautiful clock ticking its way towards midnight is loved by everyone. Mainly this cake comes in an chocolate (base cake) and creamy flavor (frosting part) and decorates like a clock, which will melt in mouth at the first instance. This cake is both interesting to look at and very tasty. It can become a highlight of countdown to midnight party. Lets go in detail method of preparation as mentioned below. 



Preparation Time : 5 mins       |       Cooking Time : 40 mins

Ingredients :


Ingredients
Measurements
All purpose flour
1 ½ cup
Cocoa powder
3 tbsp
Sugar
1 cup
Vinegar / lemon juice
1 tbsp
Baking soda
1 tsp
Oil
¼ cup
Vanilla essence
1 tsp
Water
1 cup
Heavy whipping cream
250 ml
Icing sugar
5 tsp
Dark chocolate
75 gm

Method :
  1. Preheat oven to 180 deg C. Lightly grease the cake tin lined by butter paper with oil and keep aside.
  2. Sift all purpose flour, cocoa powder, salt, and baking soda in a bowl. Keep aside.
  3. Take sugar in another bowl. Add water, oil, vanilla essence and vinegar. Mix well.
  4. Next add the shifted dry ingredients into the wet ingredients. Just gently fold in, don't over mix.
  5. Immediately pour the batter into the greased cake tin and bake for 35-40 mins.
  6. Take out from oven and let the cake to cool down for 10 mins in the cake tin. Then invert and allow to cool down completely.
  7. Meanwhile, start the frosting part.
  8. Whisk whipping cream along with icing sugar using electric whisk for about 7-8 minutes in the highest speed or until stiff peaks arise. Don’t overdo the beating as the cream might turn into butter. Frosting part is done.
  9. Now take the cooled cake on a plate. Spread generous amount of frosting on top and sides of the cake and scrape out with a spatula. Refrigerate for atleast 30 minutes.
  10. Next melt the dark chocolate by using double boiler or just microwave for 1 minute. 
  11. Take a piping bag fitted with a medium round nozzle. Fill it with the melted chocolate and then decorate the top of the cake like the face of a clock.
  12. Again refrigerate for atleast 30 minutes and after 30 minute, it is ready to serve !


Notes :
  • Instead of melted chocolate, chocolate icing can also be used.

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Friday, 23 December 2016

Eggless Christmas Tree Chocolate Cookies



Hmm .... It's Christmas time. So did you think of making a Christmas tree at home ? And what about making a Christmas tree to which we can eat !

Voila !! Heard right. The Christmas tree can be eaten and also can be a center piece of attraction on the dining table of a Christmas party. These are made by stacking up some frosted cookies largest to smallest and finally decorated by a variety of Christmas sprinkles. Here I have used the chocolate cookies which are eggless too. So lets go in detail step by step method of preparation of these beautiful eggless Christmas tree chocolate cookies.




Preparation Time : 15 mins       |       Cooking Time : 30 mins

Ingredients :


Ingredients
Measurements
Chocolate cookies
All purpose flour
2 ¼ cup
Cocoa powder
¼ cup
Butter
1 cup
Powdered sugar
½ cup
Baking powder
1 tsp
Oil
1 tsp
Vanilla essence
1 tsp
Water
2 tbsp
Frosting
Butter
½ cup
Powdered sugar
1 ½ cup
Vanilla essence
½ tsp
Water
1 tbsp
Christmas tree sprinkle
few

Method :
  1. Shift all purpose flour and cocoa powder in a bowl. Keep aside.
  2. Take butter (at room temperature) and sugar in a large bowl. Whisk until light and fluffy using hand / electric whisk.
  3. Next add baking powder, oil, water and vanilla essence. Whisk again until everything incorporate well.
  4. Now add dry ingredients to the fluffy mixture and mix well to get a sticky dough.
  5. Wrap the dough with a cling film and freeze for 10-15 minutes.
  6. After 10-15 minutes, take out the dough from refrigerator. Divide the dough into 1 tbsp size balls. 
  7. Combine three 1 tbsp balls and make a big ball. Give any shape or just flatten. 
  8. Combine two 1 tbsp balls and make a medium ball. Give any shape or just flatten.
  9. Give any shape to some 1 tbsp balls or just flatten.
  10. Remember, there should be an even no. of each variety of balls as well as even shape.
  11. The measurements given here result into 10 big balls, 10 medium balls and 10 small balls.
  12. Before you take the dough out from refrigerator and flatten, preheat the oven at 180 deg C. 
  13. Transfer the big flatten balls to a baking sheet leaving 1 inch space between each cookie as these tend to expand. Bake for 15 minutes. 
  14. Transfer the medium flatten balls to another baking sheet leaving 1 inch space between and bake for 15 minutes.
  15. Transfer the small flatten balls to another baking sheet leaving 1 inch space between and bake for 11-12 minutes. 
  16. Remove from oven, place all the cookies on a wire rack to cool down completely.
  17. Meanwhile start the frosting part. Take butter (at room temperature) in a bowl and whisk until pale and yellow using hand / electric whisk.
  18. Add powdered sugar (1 cup), whisk until light and fluffy.
  19. Next add water and vanilla essence. Whisk for 2-3 minutes.
  20. Now add rest 1/2 cup powdered sugar and whisk again until everything incorporate well. Frosting part is done.
  21. To assemble the Christmas tree, take a large serving plate. Place all the big cookies on the plate leaving 1/2 inch space in between.
  22. Take a piping bag fitted with a medium star nozzle. Fill it with the frosting.
  23. Pipe a swirl of frosting on top of the big cookies. Then place the medium cookies over the frosting of big cookies and pipe a swirl of frosting on top of the medium cookies. Then place the small cookies over the frosting of medium cookies and pipe a swirl of frosting on top of the small cookies.
  24. Decorate each layer of frosting with Christmas tree sprinkles. 
  25. Keep the Christmas tree chocolate cookies in refrigerator until serve. While serving, just take out of the refrigerator, serve cookies individually by separating layers !



Notes :
  • Since different size of cookies are there, so prefer to bake even size of cookies at a time.
  • Any other Christmas sprinkles can be added as per choice.

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Wednesday, 21 December 2016

Eggless Chocolate Pistachio Biscotti

Biscotti also known as 'cantuccini' are the authentic italian biscuits. The word 'biscotti' means twice-baked, and these type of biscuits are baked twice in oven. Basically these are oblong shaped as well as dry and crunchy in texture. Due to baked twice, these are very dry and hence can be stored for a longer periods. The biscotti are served with a drink into which these are dunked and then consumed. But I like the crunchiness of biscotti, so I prefer as it is. These mainly resemble a lot with rusk texture wise, but taste wise biscotti are more crunchy due to addition of variety of nuts into it. Now-a-days anyone can find a variety of biscotti in market. Here I have added chocolate and pistachio and no egg is added, hence the result is the eggless chocolate pistachio biscotti. So the step by step method of preparation are mentioned below.




Preparation Time : 10 mins       |       Cooking Time : 60 mins

Ingredients :


Ingredients
Measurements
All purpose flour
¾ cup + 2 tbsp
Cocoa powder
2 tbsp
Baking powder
1 tsp
Powdered sugar
5 tbsp
Milk
1 tbsp
Oil
5 tbsp
Vanilla essence
2 tsp
Pistachio (coarsely chopped)
¼ cup
Chocolate chip
¼ cup

Method :
  1. Whisk oil and powdered sugar in a bowl until a smooth texture.
  2. Then add vanilla essence, milk and whisk a bit more.
  3. Now add all purpose flour, cocoa powder, baking powder, coarsely chopped pistachios and chocolate chips. Mix everything well to get a sticky dough.
  4. Preheat the oven at 180 deg.
  5. Place the whole dough on baking sheet and shape into approximate 6 cm wide and 20 cm long log.
  6. Bake for 25-30 minutes or until firm to the touch.
  7. Remove from the oven and allow it to cool at least 15-20 minutes.
  8. Using a serrated knife, cut the log into 1 inch thick slices. Place the slices on their sides on the baking sheet.
  9. Bake for 10 minutes and take out. Flip them and bake for 10 more minutes.
  10. Remove from oven and transfer to a wire rack to cool completely. It will become even more hard after cooling. 
  11. Serve these crunchy chocolate pistachio biscotti as an accompaniment with tea / coffee !


Notes :
  • While slicing the baked log, keep patience and slowly slice out because it tends to break.

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Sunday, 18 December 2016

Double Ka Meetha | Sahi Tukda

Double ka meetha is a most popular traditional dessert of Hyderabad. This dessert is a type of bread pudding where the deep fried slices of bread soaked in sugar syrup, then garnished with cardamom flavored rabri along with some chopped nuts. The name 'double ka meetha' derives from the term 'double roti' because the fried bread slices swell up to almost double after soaking. The double ka meetha recipe is much similar to the very rich 'sahi tukda' recipe.




On Ramdan, Eid this recipe is a must-one to be prepared. Authentically the recipe is made by deep frying the bread slices in ghee; but the breads can be shallow fried or baked. So just go through the step by step method of preparation as mentioned below of the famous Hyderabadi sweet double ka meetha.



Preparation Time : 10 mins   |   Cooking Time : 40 mins

Ingredients :

Ingredients
Measurements
Milk
½ lt
Bread slice
6-7 no.
Sugar
¼ cup
Water
½ cup
Cardamom powder
¼ tsp
Cashew (finely chopped)
1 tbsp
Almond (finely chopped)
1 tbsp
Pistachio (finely chopped)
1 tbsp
Saffron strand
few
Rose water
½ tsp
Ghee
For shallow frying

Method :
  1. Trim the edges of bread slices and cut each slice into 4 triangles (if the bread slices are bigger) or 2 triangles (if the bread slices are smaller). Keep aside.
  2. Now prepare the sugar syrup by boiling water and sugar on medium flame till 1 string consistency. Then turn off the flame, add rose water, give a quick stir and keep aside.
  3. Pour milk in a heavy deep bottom pan, boil on low-medium flame until reduced to half. By that time the milk'll be of thick consistency, like rabri. Always make sure to keep stirring the milk occasionally, otherwise it'll stick to the bottom of the pan and can get burnt. 
  4. Add cardamom powder along with saffron, stir well. Turn off the flame and keep aside to cool.
  5. In a nonstick tawa, shallow fry the triangular bread slices with ghee. Instead of shallow fry, these can be deep fried in ghee which is the traditional method.
  6. Dip each bread slices into the sugar syrup and arrange in a serving plate.
  7. Pour the thickened milk (rabri) over the bread slices. Sprinkle finely chopped nuts and few saffrons over the rabri. 
  8. Serve this delicious dessert double ka meetha chilled or warm !




Notes :
  • Sugar syrup preparation step can be omitted by adding sugar directly to the milk while boiling.
  • Always keep stirring the milk occasionally while boiling, otherwise it'll stick to the bottom of the pan and can get burnt. 
  • Trimming the edges of bread slices is optional.

Hope you have liked the above recipe 😊. If so, then please don’t forget to share it with your friends. You can also keep in touch with me through FacebookGoogle Plus, follow my posts on Twitter too. Try this dish at your home and share your experience with me in the comment box below 👇.
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Thursday, 15 December 2016

Gobi Musallam | Cauliflower Musallam



Gobi musallam literally means whole gobi / cauliflower. Basically it is a roasted whole cauliflower dish and much popular dish in northern part of India. Gobi musallam is easy to prepare and eye appealing too. Mainly the whole cauliflower / gobi is first parboiled, a creamy sauce is whipped up, then parboiled gobi is well coated by sauce and roasted in oven. Finally the delicious dish is served in an exotic way. This is a very presentable dish and can make a centerpiece on serving table in any party. So lets go in details of preparation of this absolutely delicious gobi / cauliflower musallam dish.



Preparation Time : 10 mins       |       Cooking Time : 55 mins

Ingredients :


Ingredients
Measurements
Whole head cauliflower
1 no.
Cashew
9-10 no.
Onion
1 no.
Tomato
2 no.
Garlic
4 clove
Ginger
½ inch
Cumin powder
1 tsp
Coriander powder
1 tsp
Red chili powder
1 tsp
Garam masala
1 tsp
Kasoori methi (fenugreek leaves)
1 tsp
Turmeric powder
½ tsp
Coriander leaves
For garnishing
Water
As needed
Salt
As needed

Method :
  1. Remove any outer leaves from the cauliflower head. Then put the cauliflower on a plate facing the stem upwards. Using a knife, cut the extra stem in such a way that cauliflower can sit straight at base facing the florets upwards.
  2. Chop coarsely onion, ginger, garlic, tomato separately. Keep aside.
  3. Soak the cashews in water.
  4. In a pan boil enough water along with salt and turmeric powder. Gently drop the whole head cauliflower (head facing upwards) in the boiling water and boil for 5 minutes. Then flip it (head facing downwards) and again boil for 5 minutes.
  5. Strain the cauliflower and keep aside.
  6. In another pan, heat oil on medium heat. Add the coarsely chopped onion, garlic, ginger and sauté for 5 minutes till onion turns transparent.
  7. Next add coarsely chopped tomato and all spice powder except kasoori methi. Cook until tomato turns soft.
  8. Turn off the heat and let the masala mixture cool completely.
  9. Then blend the cooled masala mixture along with soaked cashews until smooth paste in a blender.
  10. Pour this paste into the same pan and cook again on medium heat for 5-10 minutes.
  11. Add little water if the sauce gets too thick. 
  12. Now add kasoori methi, stir well and cook for another 5 minutes.
  13. In the meanwhile, preheat oven to 200 deg C.
  14. Put the cauliflower (head facing upwards) in a baking dish and pour the masala over the cauliflower and ensure that the whole cauliflower is well coated. Bake for 30 minutes and by the time the cauliflower starts to brown.
  15. Garnish with coriander leaves, slice and serve along with roti / naan !


Notes :
  • The most important point here is to select a worm free cauliflower since the cauliflower is used as a whole.

PIN for Later :


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Wednesday, 7 December 2016

Sprouted Moong Chaat



Sprouted moong chat is a healthy and tasty snack made using the most nutritious moong sprouts. This is a superb way to include sprouts in diet chart. Normally a chat is associated with fried foods, but the sprouted moong chat is a healthy version of chat along with refreshing flavor of cucumber, onion, tomato. 



This recipe is very versatile, hence the ingredients totally depend upon the choice and taste. But whatever may be the combination, output is very tempting to eat. The chat is a healthy breakfast / snack for kids. Below I have explained the details of this very colorful and tangy nutritious sprouted moong chat. 



Preparation Time : 25 mins       |       Cooking Time : 0 mins

Ingredients :


Ingredients
Measurements
Sprouted moong (green gram)
1 cup
Cucumber (finely chopped)
½ cup
Tomato (finely chopped)
¼ cup
Onion (finely chopped)
¼ cup
Green chilli
2 no.
Coriander leaves (finely chopped)
2 tbsp
Chat masala
As needed
Roasted cumin powder
As needed
Salt
As needed
Lemon juice
As needed

Method :
  1. Finely chopped green chilies and keep aside. 
  2. Take the sprouted moong in a mixing bowl.
  3. Add chopped green chili, tomato, onion along with cucumber and mix well.
  4. Next sprinkle chat masala, roasted cumin powder, salt. Mix well again.
  5. Now add lemon juice and chopped coriander leaves. Mix everything well.
  6. Serve immediately the healthy and nutritious sprouted moong chat !


Notes :
  • Sprouted moong can be made at home in 30-36 hours. I have used the sprouts which are so small and come out in 8-10 hours, but if you want a bit long sprouts then just wait around 30-36 hours.
  • Mix all the ingredients with the sprouted moong just before serving.

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