Tuesday, 31 December 2013

Decorated Chocolate Pastry


·        Egg – 3 nos.
·        Powder Sugar – 1 cup.
·        Maida – 1 ¼ cup.
·        Cocoa powder – 2 ½ tbsp.
·        Baking powder – 1 tsp.
·        Baking Soda – 1 tsp.
·        Butter – 1 ½ tsp.
·        Milk (room temp.) – 4 tbsp.
·        Milk powder – 2 tsp.
·        Rose pink colour – as required.
·        Icing sugar – ½ cup.
·        Almond essence – 2 drops.

·        Strawberry syrup. 2 tsp.
·        Whipped Cream – 200 ml.

                For making chocolate bars:

·        White chocolate – 100 grams.
·        Dark Chocolate – 100 grams.

·        Beat eggs and almond essence until it becomes light and fluffy.
·        Now beat sugar till the mixture become thick and creamy for at least 5 mins.
·        Melt butter and add to the mixture.
·        In a mixing bowl mix Maida, cocoa powder ,baking powder and baking soda and sieve well.
·        Add it to the egg mixture and fold lightly with a spatula.
·        Quickly add liquid milk mixed with milk powder and fold in the above mixture.
·        Pour the batter into a greased cake tin.
·        Preheat oven to 180 degree centigrade in Convection.
·        Place cake preferably on the small grill rack.
·        Bake at 180 degree in convection for 20 – 30 min. Let the cake as it is for cooling down.
·        Slice the cake into two halves using a knife.
·        In each half spread strawberry syrup and leave it for 2 – 3 mins for the syrup to be soaked by the cake.
·        Beat 200 ml whipped cream with icing sugar and spread between the layers taking half of the cream.
·        If you want a spread coloured cream then you can use your choice sable colour after beating.
·        Spread the rest cream on the upper layer and sides.
·        Decorate the upper layers  in chess shaped square chocolates(method written bellow) , gems and cherry.   

For making chocolate:

·        Melt white chocolate in micro high power just for 1 ½ min.
·        Spread this melted chocolate on a silicon sheet, let it cool. Cut it into square shaped(I used knife and scale for similar squares )
·        In the similar way make square dark chocolates.
·        Note you can make these any time and can keep on refrigerator.

Wednesday, 25 December 2013

Tutti Frutti Cake

·        Plain Flour – 1 cup.
·        Egg(in room temperature) – 3 nos.
·        Oil + Butter (mixed) – ¾ th Cup.
·        Baking Powder – ½ tsp.
·        Baking Soda – ½ tsp.
·        Tutti Fruitti – ½ cup.
·        Yellow  food colour – 2 drops.(optional)
·        Chocolate food Colour – 2 drops.(optional)
·        (I use Colour just for a fun to make a light shadow)
·        Powder suger – 1 cup.
·        Milk Powder – 1 tsp.
·        Milk(in room temperature) – ¾ cup.

·        In a mixing bowl mix baking soda, baking powder, flour and sieve well.
·        Mix milk powder into milk.
·        Separate the egg yolk and egg white.
·        Divide flour, sugar, milk and butter – oil mixture into ½ amounts.
·        In a mixing bowl take egg white and ½ amount powder sugar from 1 cup, beat well till frothy. Then mix ½ amt. butter – oil mixture and ½ amt. milk mixture and beat well until fluffy. Then fold ½ amt. flour – baking powder, baking soda mixture and mix well.
·        In another mixture bowl take egg yolk. Then mix rest ½ amt. Powder sugar and beat beat till frothy. Then mix milk mixture and oil butter mixture until it becomes fluffy. Put 2 drops chocolate color and mix well.
·        Then fold flour, baking soda, baking powder mixture in it and also give tutti frutti mix well.
·        Grease a baking tin and spread breadcrumbs and pour two batters alternately, spread flour coated tutti fruity over it, bake at 190 c for 45 min.
·        The quickest and easiest way to check a cake for doneness is with the toothpick test. Simply take a toothpick and insert it into the center of the cake. If it comes out clean, or with only a few moist crumbs attached to it, the cake is done. If the toothpick comes out with wet batter, you are going to need to add more baking time.

Friday, 20 December 2013

Cocoa Cake


·         Flour – 1 ½ cup.
·         Cocoa Powder – ¾ cup.
·         Baking Soda – 1 tsp.
·         Baking Powder – 1 tsp.
·         Sugar Powder – 1 ½ cup.
·         Egg – 3 nos.
·         Milk – 1 cup.
·         Oil – ¾ cup.
·         Cherries – 5 – 6 pcs.
·         Cherry Syrup – 4 tsp.
·         Whipping Cream – 1 cup.
·         Chocolate Bar – Peal Chocolate using peeler for curl.
·         Colour (as you wish) – 3 drops.
·         Icing Sugar – ¾ cup.


·         In a mixing bowl mix flour, cocoa powder, baking soda and baking powder together and then sieve it.
·         In another mixing bowl beat together egg, sugar powder and vanilla essence till it becomes thick and frothy.
·         Then pour oil & milk in this egg – sugar mixture and beat very well.
·         Pour the sieved flour – cocoa powder mixture into the egg – sugar – oil – milk mixture and fold it and little beat with your hand using a fork.
·         Grease a heart tin or any other shape and sprinkle flour.
·         Transfer the cake batter to the cake tin, Bake for 45 minutes at 190 degree centigrade.
·         The quickest and easiest way to check a cake for doneness is with the toothpick test. Simply take a toothpick and insert it into the center of the cake. If it comes out clean, or with only a few moist crumbs attached to it, the cake is done. If the toothpick comes out with wet batter, you are going to need to add more baking time.
·         Cut the cake in half horizontally, Place two layers in different plates.
·         Sprinkle cherry syrup on it.
·         Beat whipping cream and icing sugar together until it becomes stiff.
·         Place the bottom half of the cake on a serving plate and spread the whipping cream over it. Cover with the top half of the cake. Spread whipped cream again to cover the cake completely.
·         Drop color in the remaining whipped cream.
·         Put it in the icing bag and garnish the top of the cake and also with cherries & curl chocolate.

·         Your cake is ready to taste.

Tuesday, 17 December 2013

Fish Masala Tikka


·         Fish pieces (Bhetki/Barramundi- cut into thick cube pieces) – 500 grams.
·         Lemon juice – 1 lemon.
·         Kashmiri red chili powder – 1 tbsp.
·         Green chili paste – 1 tsp.
·         Ginger garlic paste – 1 tsp.
·         Curd (Strain curd to drain excess
       water) – 2 tablespoon.
·         Garam masala powder – ½ tsp.
·         Mustard oil – 2 tbsp.
·         Salt – to taste.


·         Mix all the above ingredients to fish and marinate for 1 to 2 hours in refrigerator.

Process to Roast Fish in the Oven:

·         Skew the fish pieces in wooden skewers and place on the high grill rack
·         GRILL for 20 minutes.
·         Brush once between with melted butter or you can use refined oil.
·         Burn a charcoal and put it with prepared hot Fish Tikka and cover it, keep it for 5 minutes.
·         The charcoal gives a real smell of the Tandoor.
·         It’s ready to serve with salad and sauce.

Monday, 16 December 2013

Chicken Seekh Kabab

                      Kabab does not need any introduction for food lovers , they are popular everywhere mostly in north India. Kababs were first introduced into India from middle eastern countries around the 16th century by the Mughals. Since then, India has developed many unique and creative kabab dishes of their own using traditional Indian spices and marinating techniques. In India, kababs are made in  large traditional clay oven known as a Tandoor. .Traditionally, kababs are skewered meats cooked on a grill. But these days, kabab can be made using paneer, chicken, seafood or even fruit.Chicken Seekh Kababs are one of my favorite kabab recipes; I hope you will enjoy them. 

·         Chicken boneless (make paste) – 300 grams.
·         Dhania/coriander leaves (chopped) – 2 tbsp.
·         Onion (finely chopped) – 2 tbsp.
·         Kaju/cashew nuts (chopped) – 4-5 pcs.
·         Green Chili (chopped) – 2 nos.
·         Ginger (chopped)-1 tsp.
·         Garlic (chopped) - 1 tsp.
·         Kashmiri red chili powder – 3 tsp.
·         Cheese cubes (grated) – 1 no.
·         Corn flour – 1-2 tsp.
·         Salt – to taste.
·         Ghee – As required.

·         Add everything to the chicken paste and keep in a metal bowl.
·         Burn a charcoal and add 1 tsp. ghee to the charcoal and place the charcoal in the bowl of chicken.
·         Cover the bowl so that the smoke infuses into the chicken.
·         Now divide the chicken mixture into 4 equal portions.
·         Skew in wooden skewers.
·         Place the skewers on the high metal stand of the oven.
·         Cook in Micro Grill Combi Mode in medium power (180 degree C)for 7-8 min, turning once between.
·         Brush Ghee in between so that the chicken is moist.
·         For the brownish texture you can grill for another 5 minute.

·         Serve hot to your dear ones with salad and chutney.

Friday, 6 December 2013

Vermicelli Pudding with Strawberry Sauce

·        Cream milk- ½ lt.
·        Chopped cashew nuts – 1 ½ tbsp.
·        Sugar-2 tbsp.
·        Condensed milk-2 tbsp.
·        Grated coconut-2 tsp.
·        Grated Khoya/mewa-1/4 cup
·        Green cardamom powder-1/4 tsp.
·        Fresh Cream (beaten) – full 2 tbsp.
·        Vanilla essence-2 drops
·        Fried vermicelli (This is also known as Laccha in Urdu  and which can be easily find out at the time of ‘ROJA’ ,alternately can be  used  ‘Haldiram Laccha’ )-1 handful
·        Gelatin-1 packet
·        For strawberry sauce:
·        Strawberry- 8-10 nos.
·        Sugar- 1 small cup
·        Water-1 small cup

Method of Strawberry Sauce:

·        Take one cup of water and ½ cup of sugar powder and make it hot by putting it in microwave in high power for one minute.
·        Add 8 to 10 fresh strawberries in it and further microwave in high power for 2 minutes.
·        Make a paste of that and strain it .Your fresh strawberry sauce is ready; alternately you can also use ready made strawberry sauce.

·        Heat a pan, pour milk in it
·        When milk is boiling put all ingredients one by one except fresh cream, fried vermicelli and gelatin. Stir continuously so that the milk mixture should not stick with the pan.
·        When the mixture become thickened and reduced to half, remove it from it and drop vermicelli / Laccha in it.
·        There is no need to stir the mixture after dropping fried vermicelli; it will soak the milk mixture itself.
·        Add beaten fresh cream and mix it.
·        Take a cup with 2 tbsp. of medium hot water, add Gelatin and mix well without lump.
·        Mix this Gelatin mix with the milk- Vermicelli mixture .mix well.
·        Take a mold, grease oil or butter.
·        Spread little bit Vermicelli into the greased mold and pour the milk – vermicelli mixture into it, keep in refrigerator for setting it for at least 2 hours.
·        Then demold it and garnish with cherries and spread strawberry sauce over it. Serve cold.