Monday, 29 December 2014

Yule Log Cake (Bûche de Noël)

     As the name suggests you have to make a basic Swiss roll/sponge cake with filling and has to make a shape of wooden log to resemble a miniature actual Yule Log. A bark-like texture is often produced by dragging a fork through the icing, and powdered sugar sprinkled to resemble snow. Other cake decorations may include actual tree branches mushrooms made of meringue and grass textures.
     The name “Bûche de Noël" originally referred to the Yule log itself in French, Now coming back to my feelings I am really really happy after preparing this cake “Yule Log”. It has been days I was trying to make this dream cake but failed to prepare perfect Swiss roll/Sponge Roll Cake as Swiss roll the core behind this. I was really puzzled at one time and searching net for perfect recipe of Swiss roll, Finally I got the perfect suggestion from my senior co-blogger friend 'Kamalika' to make this cake perfect .and for decoration of 'Yule log' I followed my another senior co blogger friend Amrita's blog .I must say thanks to both Kamalika and Amrita.
After finishing this cake I really got satisfaction and felt very much relief
. Try it out and give me your experience

Recipe Serving         :    As you wish
Recipe Cook Time   :    2 hrs. (approx.) + Decoration Time

For cake filling ingredients:
·         Whipped cream(beaten)- 1 cup
·         25 grams melted chocolate with  1 /2 tsp. of butter

·         Mix well all ingredients and spread it inside the cake.

For cake ingredients:
·         Flour-50 grams.
·         Powder sugar-50 grams.
·         Eggs-2 nos.
·         Baking powder-1 tsp.
·         Vanilla essence-3-4 drops
·         Butter-  As required( for greasing)

·         In a bowl mix baking powder and flour.
·         In another bowl beat eggs and sugar together very well.
·         Fold flour mixture in it.
·         Put it in a piping bag for spreading batter evenly.
·         Now grease a butter paper well and piped out the prepared batter evenly over it.
·         Pre- heat the oven at 200 degree C. and bake it for 7 mints.
·         Take out the cake and take a butter paper and spread powder sugar equally
·         Put the cake upside down over prepared sugar powder mentioned above.
·         Spread a damp cloth over it and fold it quickly and gently.
·         Then unfold for one time and spread filling over it, then fold quickly.
·         Cake filling has to prepare before making cake and spread it inside the cake.
·         Trim the edge of the cake if necessary and put it into refrigerator for set it down.

 For frosting ingredients:
·         Dark chocolate chopped-125 grams
·         Fresh cream-2/3 cup
·         Butter-1 tsp.

·         Heat a pan. Pour fresh cream into it.
·         When it starts to boil, add butter in it and mix well.
·         When melt, add chopped chocolate in it.
·         Stir well and it gets thick, remove from heat and cool it down.
·         Now it is ready to decorate.

For Meringue mushroom making ingredients:
·         Egg white-1 no
·         Powder sugar-2 tsp.

Method(Meringue mushroom):
·         Beat egg white in a clean dry bowl. When stiff peaked, fold sugar powder with it.
·         Put this mixture in piping bag and give shape as mushroom.
·         Bake it at 160 degree C for at least 45 mints.
·         When done, let it be cool down.

Final Decoration of Yule Log (Bûche de Noël)
         Decorate is the vital part for Yule Log Cake (Bûche de Noël) ,As the name suggests you have to make a basic Swiss roll/sponge cake using the filling prepared before , Now you have to put the basic Swiss roll like a shape of wooden log to resemble a miniature actual Yule Log.

I have prepared the shape of a Log with two braches here, now you have to use the thick Chocolate frosting to cover the base so that it takes the shape of a well growned Yule log. Finally you have to decorate the cake using edible mushrooms as shown in the picture. It is up to you how well you decorate this using edible and non-edible Christmas decoration items.

It is ready to celebrate The Christmas with your near and dear ones........

Saturday, 20 December 2014

Vanilla Tart Cake

                 Christmas celebration is already started and this is the pre-celebration of the New Year also. Kolkaka got its new and fresh look now and there is so many Colourful stars, balls, bells and Christmas tree reminds us the Famous Santa is coming  with lots of gifts. My lil already started to pray to’ Santa ‘ for her favourite  gifts and also busy to decorate her room with Christmas tree, bells etc. What special I am doing in this festival? I am making so many cakes for them and their friends. Felling so happy and I am also now praying to the Santa about my lil and all the kids to remain happy always. This festival also incomplete without cakes and chocolates, I am posting a recipe which is really really easy and quick to bake and equally good in taste, is very yummy and excellent. Please try out this and let me know do you like or not.

Ingredients for the tart:

•     Maida (Flour) – 100 gm.
•     Butter – 50 gm.
•     Ice cold water to make tart.

Ingredients For cake :

        Flour- ½ cup
        Egg-1 no.
       Vanilla essence-1/2 tsp.
        Baking powder-1/2 tsp.
        Butter-2 tsp.
        Sugar powder-1/2 cup
        Tutty-fruity or almond-8-10 nos.

Process for tart:
•    Rub butter into Maida(Flour) with finger tips.
•    Add chilled water of about 1 tbsp. and knead dough (it should not be soft).
•    Make dough to ¼ inch thickness using your palm.
•    Press neatly in tart cases.
•    Place this into the refrigerator for set.

Final Preparation:

•   Mix flour and baking powder together.
•   In an another bowl beat sugar, butter.
•   Add egg and beat well.
•   Fold flour mixture in it.
•   Pour the batter in tart pastry prepared earlier.
•   Sprinkle tutti-fruity over it.
•   Pre-heat the oven at 180 degree C
•   Bake for 25 minutes.

•   It is ready for big bites.

This recipe is posted on the eve of Christmas and specially for the Kolkata Food Bloggers Community.. 

Wednesday, 10 December 2014

Kerala Chicken Curry

              This week our star KFBian is “Pritha Chakraborty” from her blog “Guilt Free” and this the 5th week of our event ‘know your blogger -2’.One of the young and very active KFBians and must say a passionate Food Blogger. She always do things before time .She deserves a hats off as she has over 100 attractive recipe posts from different cuisine and these all within a year. A journalist by profession she also known for her marathon recipe postings, specially at the time of Durga Puja she really posts a long list of Bengali recipes each of them are very attractive. I have tried her Kerala Chicken Curry and I must say that the taste came out perfect. You can follow her recipe post for “Kerala Chicken Curry” here.

Recipe Serving         :     3
Recipe Cook Time   :     40 Minutes + Marinating time

·       Chicken piece with bone -500 grams
·       Big onion slice - 1 no.
·       Ginger-garlic paste - 2 tbsp.
·       Turmeric powder - 1/2 tsp.
·       Red chili powder - 1 tsp.
·       Tamarind pulp (thick) - 1 tbsp.
·       Star anise powder - 1/4 tsp.
·       Garam Masala powder -1/4 tsp.
·       Fresh curry leaves - 7-8 pieces
·       Whole green chili -3 no.
·       Salt - to taste
·       Sugar - 1 tsp.
·       Coconut milk-1/2 cup.
·       White oil-3 tbsp.
·       Few Curry leaves.

·       Make ginger-garlic paste first and wash chicken pieces well.
·       Now marinade chicken pieces with half the ginger-garlic paste and bit salt for 3-4 hours and keep in the refrigerator.

·       Take a non-stick Kadai and heat oil and add onions, remaining ginger and garlic and stir well on medium heat till it become brownish.

·       Mix the turmeric, red chili and coriander powder with a little bit of water mix for ½ minute. Cook till oil gets separated.

·       Now add marinated chicken pieces and mix well now stir for few minutes say 5 minutes.

·       I have used ready made thick Tamarind pulp which is easily available in market and mix with ½ cup of water. Add this along with star anise powder and salt .Cook for another 10 minute with covering lid.

·       Finally add coconut milk in some water and pour this over almost cook chicken with curry leaves and cook again for 10 – 15 minutes.

·       Take off from heat and sprinkle Garam masala all over.

·    Its ready so serve this freshly prepared Kerala Chicken with steamed rice or Roti/Paratha.

This post is explicitly for the ongoing event "Know Your Blogger -2" for Kolkata Food Bloggers

Wednesday, 3 December 2014

Punjabi Chicken Curry

      We KFBian are now moving through the 4th week of our event ‘know your blogger -2’ .As a blogger we always looking for good recipes to cook and so cooking one of the hit recipes from the blogs of our co-bloggers give us so many choices and sometimes we gets confused which one to cook as there are lots of options and so many to cook. This case happened with me this time as Indrani Dhar from ‘Recipe Junction is the star KFBian this week and one of the well-known food bloggers. Not to mention she is the person who never forgets to appreciate other co-bloggers work. If you go through her blog will see a huge collection of recipes starting from breakfast to dinner recipes, from Baking goodies to Microwave recipes ,from huge collection of veg recipes to Bengali recipes ,in one word it is a kind of recipe encyclopedia in its own.
    We always get lots of inspiration from Indrani, she is the perfect to balance passion and family life at the same time, She is the proud mother of three loving children and the loving wife of a senior professor of Physics.
     From a huge collection of recipes I recreated “Punjabi Chciken Curry” from her blog “Recipe Junction” ,you can find the original one here

Punjabi Chicken Curry

Recipe Serving         :     3
Recipe Cook Time   :     30 Minutes + marinating time

·       Chicken - 600 gm. (medium pieces)
·       Onion(cut into thin slices) – 2 nos.( big sized),
·       Ginger-garlic-green chili paste - 2 tbsp.
(Make a smooth paste of 2" ginger piece , 6-7 big garlic cloves and 2 green chili)
·       Tomatoes (finely chopped) – 2 nos. (big),
·       Turmeric powder - ½ tsp.
·       Red chili powder - 1 tsp.
·       Coriander powder - 2 tsp.
·       Garam masala Powder – ½ tsp.
·       Cashew Nut paste - 2 tbsp.
·       Poppy seed paste - 1 tbsp.
·       Kasuri Methi (dried fenugreek leaves) - 1 tsp.
·       Ghee/Butter - 1 tsp.
·       Salt to taste
·       Oil - 2 tbsp.
·       White Pepper Powder – ½ tsp.


·       Take chicken pieces of medium sized pieces. Marinate them with 1 tbsp. ginger-garlic paste, kasuri methi and a pinch of salt. Keep aside for at least 1/2 an hour.

·       Take a pan and heat oil and ghee; add sliced onion and sauté till onions turn soft and brown. Add rest of the ginger-garlic paste and tomatoes. Sauté for 1-2 minutes.

·       Now add marinated chicken pieces. Stir chicken pieces continuously for 3-4 minutes. Chicken will get fry.   

·       Now add turmeric powder, red chili powder, coriander powder and mix well with fried chicken pieces.

·       Then add cashew nut and poppy seed paste. Add salt and saute for 4-5 minutes. Oil separates out and well-cooked spices gets mixed with chicken pieces.

·       Now add just 3/4 cup of hot water and cover with a lid, keep medium heat. When chicken gets cooked and gravy nicely gets coated the chicken pieces, add Garam masala powder. Cook for another minute.

·       Remove from heat and enjoy the delicious recipe with naan, paratha or any Indian bread.

----This post is explicitly for the ongoing event "Know Your Blogger -2" for Kolkata Food Bloggers-----