Sunday, 14 April 2019

Eggless Black Forest Cake Recipe

Eggless Black Forest Cake Recipe

You can make tempting black forest cake with two to three layers of whipped cream and chocolate to celebrate any occasion. 
Ingredients :
Cream - 350 grams (1.5 cup)
Dark chocolate compound - 200 grams
Icing sugar - 150 grams (1 cup)
Vanilla essence - 1/2 tsp
Butter - 50 grams (1/4 cup melted)
Honey - 2 tbsp
Chocolate sponge cake - with 7 inch diameter (700 grams)
Method :
For frosting you can use ready made whipped cream or make it at your home very easily. For making the frosting at home, take cream in a big bowl and add melted butter to it. Now take another bowl, bigger in size, filled with ice and place the cream filled bowl over it. With help of an electric blender, whip the cream for 3 to 4 minutes. Add icing sugar as well and whisk for 3 to 4 more minutes. Add vanilla essence as well and whip again. Just keep note that while whipping the cream should be really cold. 
Spread some cream over the cake stand and place the cake over it. This is done so that cakes separated easily from it. For making a layered cake, divide the cake into three equal parts with help of a flat and long knife (you can also use two separate cakes for making the layered cake). 
Add 6 tsp water in honey and make a batter (if you don't want to use honey, then you can replace the use with sugar. For this dissolve sugar in water to make a batter). Place one part of cake over the stand and brush some honey water on it. This make the cake soft. 
Now place some cream over it and spread it evenly all around the cake. Now take the second part and place it over the cream layered part. Brush it with the honey water, place some cream over it and spread evenly. Now place the third cake part as well and again, brush it with honey water and then spread some over it as well. Place four pieces of butter paper below the cake all around. With this the cake can be lifted easily. Now apply the cream all around the cake. Spread the cream all the cake, covering all the side and making it smooth. 
Take the chocolate compound and with help of a peeler make chocolate shaves from the half chocolate. Melt the rest chocolate. Add melted chocolate in the cream and mix well. Place this cream in a polythene bag with flower nozzle fitted to the bottom and make  small flowers all over the cake. Sprinkle some crushed chocolate between these flowers. Also, sprinkle some crushed chocolate all over the cake. Remove the butter paper from all sides. Chocolate layered black forest cake is ready, take it off from the stand very gently and carefully and place over a plate. The cake looks beautiful. Place this  tempting cake in refrigerator for 3 to 4 days and relish eating. 
Suggestion:-
Try working under Air conditioner or at a cool place while frosting as the cream can melt if you work at a warm place and then it gets difficult to do the frosting. 
Even after whipping the cream it doesn't get dense in consistency then place it in refrigerator for 1 to 2 hours and whip again.
You can even add cocoa powder to the whipped cream for giving in a color instead of melted chocolate.

Mix Fruit Laccha Rabri Tortilla Crunch Recipe

Mix Fruit Laccha Rabri Tortilla Crunch Recipe


A delightful and made course to relish this gay season. Festivals like Diwali at meant to relish the delicious desserts and sweets with family and this direction of a delicious combination of Rabri and goodness of fruits is strictly what your idolized ones will bond over inure a feast and watch your guests drooling over this luscious, fruitful course. This one could be a delectable consolidation of cracked, fruits and crisp hotcake, layered fantastically during a glass.
Ingredients 
5 Litre milk
100 gms sugar
10 gms cardamom powder
1 gram saffron
almonds and pistachios, chopped
100 gms grapes
100 gms apple
100 gms kiwi
100 gms orange
100 gms pomegranate
2 sprigs mint leaves
For Tortilla Crunch:
2 nos tortilla sheet
For frying oil
How to Make Mix Fruit Laccha Rabri Tortilla Crunch
Take a wide and heavy bottom pan or kadhai.
Grease the sides and bottom of the pan with ghee.
Then, add milk in the pan and boil it on a medium flame.
When milk starts boiling, a layer of malai will start forming over the milk.
Now, take out the malai with the help of a spatula and keep collecting it on the sides of the pan.
Collect malai from all the sides and keep stirring the milk in between so that it will not stick in the bottom.
Keep repeating the process untill the milk is reduced to almost 1/3.
Now, add sugar and boil them for 5 minutes.
Add saffron, cardamom and chopped nuts and switch off the flame.
Now scrape the malai from the sides of the pan and add in the milk.
Let it come to room temperature.
Refrigerate it for 1-2 hours.
On the other side, make jullienne of tortilla sheets and fry it in oil. Keep this aside.
Dice all the fruits and keep it aside.
Take a martini glass and arrange tortilla crunch at the bottom. Then, add some chilled laccha rabri.
Top it up with mix fruits and some chopped nuts. Repeat the same process again.
Garnish it with fold slices of kiwi fruits, pomegranate and nuts.

Friday, 5 April 2019

Black rice halwa, Chettinadu sweet

Black rice halwa, Chettinadu sweet


Black rice halwa could be a delicious and sapid halwa originating from chettinadu cookery. Black rice halwa because the name goes it's created with black rice referred to as kavuni arisi in tamil and coconut milk. What coconut milk? affirmative you detected that right, this specific ingredient adds a lot of style to the distinctive flavors of black rice. Chettinadu cookery perpetually stands out for its ingredients, creating and dishes too and this halwa/ dish is not any exception. This halwa takes terribly less time to create however the result's yields is uncomparable. For this formula exploitation home-cured coconut milk yields higher style and flavors, thus I used home-cured coconut milk solely. thus wherever will we get this black rice/ black rice flour?
Its found altogether the stores of Asian nation, i'm undecided regarding its availableness in alternative foreign countries however I actually have ne'er seen this specific rice here in United States. thus I needed attempt creating this halwa for the longest like since two years, thus referred to as one in every of nighest friend to send this rice through messenger. however this specific rice selection couldn’t be sent through messenger and few others agency even perceive what i used to be requesting. thus I started looking altogether the Indian stores here and unbroken irritating few documented store individuals at Indian store. thus when two years of constant hunt and that i finally found two packets of black rice flour. initial i used to be not convinced to shop for as i need the rice itself, later i made a decision why not attempt recipes with the flour itself as i actually needed those recipes to be within the journal and most significantly I needed to style it additionally . thus all the struggle paid Maine off nowadays as a result of this halwa tastes super sensible. do this halwa formula for this diwali or for the other pageant and that i am certain you may love it too! thus lets get to the making!
INGREDIENTS
1. Kavuni arisi mavu/ Black rice flour – ½ cup
2. Sugar – ½ cup
3. Water – ¼ cup (for sugar syrup)
4. Coconut milk – 1 cup
5. Water – 1 cup
6. Elaichi powder/ cardamom powder – ¼ tsp
7. Ghee – 3 tbsp
8. Cashews – 2 tbsp
METHOD
In a blender add ½ grated coconut/ coconut pieces and 1 cup water. Grind it well. Now place a strainer over a bowl and strain the coconut milk. Keep this milk aside.
If you don’t have black rice powder soak black rice in water for 4 to 6 hours. Drain the water and sun dry the rice in muslin cloth. Wet the rice is dry grind it into powder.
In a blender add kavuni arisi powder, 1 cup coconut milk and 1 cup water. Grind it well. Now the mixture should look watery like buttermilk. Keep this mixture aside.
Heat 2 tsp ghee in a pan, fry cashews until golden brown. When done remove it.
In a pan add sugar and water and allow the sugar to dissolve on medium flame. Reduce flame to low, allow the sugar syrup to thicken lightly. The syrup should be sticky on touch and it should reach one string consistency. When the sugar syrup is ready add the rice water mixture to it. Keep the flame in low to medium and keep stirring continuously. If you stop stirring the mixture will form lumps.
Keep stirring and after 5 minutes you will see all the water drained then add cardamom powder and keep stirring it well.
Slowly after 8 to 9 minutes the halwa will start leaving the pan then add the remaining ghee and fried cashews. Mix well. Yummy and flavorful halwa ready to be served!

Thursday, 4 April 2019

Bangladeshi Chicken Tehari

Bangladeshi Chicken Tehari 


This post is somewhat terribly getting ready to my heart. I like Bangladeshi cookery and that I usually carry on attempting such a large amount of recipes in my room. I assume it's to try to with my roots, although long forgotten. nowadays I'm sharing this direction of Bangladeshi Tahari created in recent Dhaka vogue, or “Puran Dhakar Tehari” because it is named. I even have had Tehari a protracted time back and that I such a lot needed to form it myself. I searched the web high and low and located this stunning direction that took ME down the memory lanes.
Tahari or Tahri has its origin in the Asian nation. It belongs to the Awadhi cookery and is typically feeder with a stark yellow colored rice. however in Bangladesh|Asian country|Asian nation} and Pakistan, it's usually created with meat to relinquish additional flavor and aroma to the rice. it's somewhat appreciated Biryani, however terribly totally different. Bangladeshi Tehari is ready with mustard oil and not abundant of spices, which supplies this dish a really distinctive aroma.
INGREDIENTS:  
For Cooking The Chicken:
Chicken – 500 gms
Onion sliced – 1 medium sized
Garlic paste – 1 tbsp
Ginger paste – 1 tbsp
Black pepper powder – ½ tsp
Nutmeg powder – ¼ tsp
Mace powder – ¼ tsp
Nicely whisked curd – 2 tbsp
Whole spices for tempering: cinnamon, cloves, black cardamom, green cardamom, bay leaves
Salt, mustard oil
FOR COOKING THE RICE:
Pulao rice /Basmati rice/Kali jeera rice/Gobindo bhog rice – 3 cups
Chopped onion – 1 medium sized
Garlic paste – ½ Tsp
Ginger paste – ½ Tsp
Milk – 1 cup
Water – 5 cups
Green chilies – 4 to 5 or according to your taste
Keora water and rose water – 1 Tsp (optional)
Salt, Mustard oil
Method:
Start with washing and soaking the rice for 30 minutes.
Cook the chicken first.
Take a pan and add ¼ cup of mustard oil and let it get heated.
Add whole spices for tempering (cinnamon, cloves, black cardamom, green cardamom, bay leaves)
After a minute, add the sliced onion. Sauté the onion till it turns golden brown in color.
Now add the ginger and garlic paste and cook until the raw smell goes away.
Add the chicken along with salt to taste and a dash of black pepper powder.
Stir and cook the chicken over a high flame for 3-4 minutes. Doing this will the seal the juices and keep the chicken juicy and moist.
When the chicken turns a bit whitish, add the nutmeg powder and mace powder.
Add the curd/yogurt too, and make sure it is nicely whisked.
Cook over a low flame until oil separates.
Now add half a cup of warm water and let the chicken get cooked completely. Cover and cook.
In the meantime, take another vessel, a deep bottom one and add ¼ cup of mustard oil.
When the oil is sufficiently heated, add the chopped onion and fry till it turns translucent.
Add the ginger and garlic paste and cook further till the raw smell goes away.
Now add the washed and soaked rice and fry it until the rice turns opaque and glossy.
To cook the rice, add water double the quantity of rice taken. So, for 3 cups of rice, we need 6 cups of water. In this case, I have used 5 cups of water and 1 cup of milk.
Add salt and bring it to a boil.
When it starts boiling, add the cooked chicken along with the gravy and give a gentle mix.
Add the green chilies and the rose water and keora water. This is entirely optional and doesn’t affect the taste if skipped.
Now cover and let it simmer over a very low flame for 15-20 minutes. This way the rice will get cooked and the aroma of green chilies rose water, keora water will infuse into the rice and chicken.
The water should have completely dried by then. Fluff up the rice gently with a spoon.

Serve Bangladeshi chicken Tehari with raita or salad.