Tuesday, 23 February 2016

Chocolate Mousse Cake

            I did an Exhibition cum Sale and showcased few of my baked items just few days before. The response was very satisfactory but the fact for which I am sharing the thing is that the feedback for the most demanded product on Sale was “Chocolate Mousse Cake”. The feedback and the complements were so much positive that I decided to share this recipe in my blog among my friends.
         Despite of earlier failure of making a complete flourless cake, I tried and experiments many times to get a perfect result and these are the real satisfaction I realised. I came across many food blogs and recipe sites full of recipes and baked goods but very few of them really gives good result and there are too few which you can trust blindfolded. One of such sites which are perfect in all respect is “Joy Of Baking” and I must mention that I got the perfect result following the recipe. Due to quick decision of posting the recipe the post does not consist of step by step photography which I generally do. But I will try to post steps very soon and will edit the post. By this time just try this recipe and please please let me know.


Ingredients:

For flour less chocolate cake:

·       Eggs -3 nos.
·       Butter -1/2 cup (113 grams)
·       Dark chocolate -170 grams.
·       Vanilla essence -1 tsp.
·       Cream of tartar -1/4 tsp.
·       Sugar powder -1/3 cup.(65 grams)

For chocolate mousse:

·       White chocolate -90 grams.
·       Whipped cream(after beating) -2 cups

Method:

Flour-less chocolate cake:

·       Separate the egg white and egg yolk and keep both into separate dry clean bowls.
·       In a mixing bowl take chocolate and butter. Microwave it for max 30 seconds .Mix it with a spatula.
·       When done wait to bring it at room temperature and beat egg yolks and vanilla essence into it.
·       Now preheat the oven at 180 degree C for 10-12 minutes.
·       Line at the bottom and side portion of a spring form cake tin with a baking parchment paper
     (To stick the butter paper at side first brush little bit butter and then stick the butter paper.)
·       Beat egg white till it becomes soft peak. Mix cream of tartar with it and beat for further 30 seconds.
·       Fold egg white mixture into chocolate mixture.
·       Pour cake batter into mould and bake for 20 minutes or until the cake is set. The top portion will be cracked and raise and then it will be set.
·       Cool it completely and keep it in refrigerator for an hour.
·       Pull out from refrigerator ,de-mould it gently and cut it with a small cookie cutter into round shapes and place and arrange it on a parchment paper.

For chocolate mousse:

·       Melt the white chocolate at 120 degree C for 1 ½ minutes, then stir it with a spoon.
·       Let it cool till it becomes room temperature. Then mix little amount of whipped cream with it. After then fold whole whipped cream with it.
·       Put it in to a piping bag with a big mouthed nozzle and pipe over each round shaped cake.
·       Garnish top with a cherry if you wish.
·       Serve cool.


Tuesday, 16 February 2016

Baked Chicken Pasta with White Sauce


Ingredients:
·       Boiled vegetables (I cut all vegetables in to cubes)
·       Carrot – ¼ cup
·       Capsicum -1/4 cup
·       Peas – 1 handful
·       Beans (small chopped sized) -1 tbsp.
·       Broccoli florets -1/4 cup.
       (You can also use your more preferred vegetables.)
·       Small bite sized chicken pieces -100 grams.
·       Salt –to taste
·       Black pepper crushed -1/2 tsp.
·       Crushed garlic -2-3 pods
·       Boiled Italian pasta(Bow Tie / Farfalle) -1 ½ cup.
(I boiled pasta with little bit of salt and olive oil for 15 minutes in plenty of water at low flame. Italian pasta takes more time to be soft than Indian pasta. Just after boiling place it under running tap water to stop further cooking and prevent it from sogginess.)
·       Grated cheese -2 cheese cube
(I used cheese cubes, though mozzarella cheese will do better because of its more flexible starchiness

For white sauce:
·       Chopped garlic -1 tsp.
·       Butter -2 tbsp.
·       Flour -2 tsp.
·       Milk -1/2 cup.

Method:
·       First wash all vegetables and put it into pressure cooker. Add one cup of water and boil up to a single whistle. After standing time take vegetables out from water and keep aside.
·       If require reduce the quantity of water and add chicken pieces, salt, garlic pods and black pepper (into the same remaining water that had used to boil vegetables). Boil it up-to a single whistle too. Chicken will be soft now.
       (It would be better if water is consumed in chicken, yet if there is extra, use it in another cooking or drink this healthy juice.)
·       Now mix boiled chicken and vegetables.
·       Now take a pan .heat it and add butter.
·       When it melts add flour and saute for two minutes.
·       Pour milk slowly, mix by constant stirring at low heat. There should not be any lumps. Thus the white sauce done.

·       Remove from heat and mix vegetables-chicken mixture with it .Mix well.

·       Add boiled pasta and mix well.


·       Take a baking glass tray. Grease it with little bit of oil and place the prepared mixture over.
·       Finally spread grated cheese all over and put into a preheated oven at 200 degree C.

·       Bake for 9-10 minutes 
.

·       Now it is ready serve hot and enjoy this dish with your kids and family.

Saturday, 6 February 2016

Chicken Reshmi Kebab


Ingredients:
·       Chicken (Boneless) – 400 grams.
·       Black pepper (crushed) – 1 tsp.
·       White vinegar – ½ tsp.
·       Fresh Cream – 4 tbsp.
·       Cashew nuts (paste) - 2tbsp.
·       Egg white – 1 egg.
·       Salt – to taste.
·       Corn flour – 2 tbsp.
·       Ginger-Garlic (paste) – 2 tsp.(heaped)
·       Butter – for brushing.
Method:
·       First not to mention wash chicken pieces very well and marinate for half an hour with only salt and pepper powder and bit ginger-garlic paste.

·       You will find that chicken will release water after Marination; at this time prepare it for the second Marination.
·       In a mixing bowlput half marinated chicken pieces and  mix all ingredients mentioned above except butter slowly.

                      after mixing


·       Cover the bowl using a kling film and put into refrigerator for overnight Marination.
·       Now pierce the marinated chicken pieces with a skewer and put into grill rotisseries. Use the OTG oven in grill mode for 20 minutes and 30 minutes for other combo grill mode ovens. Keep the temperature at 180 deg C.
·       Just after 5 – 10 minutes brush melted butter over the half grilled kebab pieces in the rotisserie.

·       As the skewer rotates slowly along at the time of the grilling a little amount of extra gravy fall below, so to protect the oven just put an aluminium sheet just below/under the rotisserie so that extra gravy collected.
·        Your freshly grilled Reshmi Kebab is ready for a big bite.  
     (To get the perfect texture of kebab hold that stick over the gas flame.I did it.)      


Wednesday, 3 February 2016

Kasha Mangsho (Sunday Mutton Curry)


          How one can forget the childhood memories of spending a Sunday in lazy mood sitting with a big joint family and enjoy a delicious lunch. The joy was bigger and better when the lunch was full of items form traditional authentic Bengali cuisine.

    
       The Sundays are still there without that big joint families but the leisureness remains the same. Still We Bengalis used to Bhuribhoj (stomach full) on Sundays. There are a variety of different traditional Bengali dishes prepared. Among them the one dish that never fails to impress anyone is Kosha Mangsho or The Spicy Mutton Curry. It's a fact that almost all Bengalis live to eat and not compromise food with anything and most of them have grown up licking their fingers to Kosha Mangsho's rich gravy and biting into the juicy pieces of the meat, cooked lovingly by their grandmothers and mothers. Today I am posting the recipe “Kosha Mangsho / Sunday Mutton Curry” straight from authentic traditional Bengali cuisine
.


 Ingredients:

·        Mutton (With bone) -1 kg
For marinating:                                                        
·        Onion paste -5 no(medium sized)
(I used 3 for preparing veresta and rest two for the curry )
·        Ginger paste -2 tbsp.
·        Garlic paste -3 medium sized
·        Yogurt -150 grams.
·        Vinegar -2 tsp. (optional)
·        Green chili slices -2-3 no.
·        Kashmiri red chili powder – 1 tsp. heaped  
       
Other ingredients:
·        Cumin powder -2 tsp.
·        Coriander powder -2 tsp.
·        Salt –to taste
·        Sugar-1 tsp.  
·        Turmeric powder -1 tsp.
·        Red chili powder -1/2 tsp. (If you want can avoid this time)
·        Onion slices -2 no.
·        Mustard oil -4 tbsp.
·        New seasoned potato-6 no.
·        Spice powder (Garam Masala) -1 tsp.       
(To make spice powder we need 10 cardamoms,3-4 small pieces cinnamon,8-9 cloves,1/4 nutmeg,1 mace,2 bay leaves,  kebabchini  4-5 nos., White pepper -10 nos. Dry roast all these and make powder in blender.)

Method:
·        First wash the mutton pieces and take it in to a bowl.
·        Take 3 onions and chopped roughly,Now fry chopped and 2 dry red chilis together in mustard oil.Now take out fried onions and chilis along with oil into a grinder and make a paste.
·        Add all mentioned marinating ingredients  including the paste prepared and mix well.

·      Keep it into refrigerator for while night after mixing some raw mustard oil and after tightly wrap using a kling film.

·        Now heat a kadai .Take 3 tbsp. of oil into it.
·        When oil is hot add a onion(slices) and fry it until it became light brown.
·        Remove from heat and keep aside.
·        Now in to the remaining oil first place the marinated mutton pieces in to kadai, mix and cook for 5-6 minutes
·        Then add the rest marinated gravy and salt in it .Cook for 10-12 minutes. you will notice ,oil is being floating on top.
·        At this situation add rest of the ingredients mentioned above except garam masala powder. Mix and cook for another minutes. Oil will float on top.
·        Then add water and when it starts to boil, cover the lid and let it boil for at least for an hour. Otherwise after 10-15 minutes transfer it in to a pressure cooker and wait for 4-5 whistles.
·        Mutton will get ready and become soft. Mix garam masala powder with it and spread fried onion over it. Serve with hot rice or Indian bread.
·        Tip: You can avoid potatoes if you don’t like .If you use oil seasoned potatoes then boil potatoes for less time than mutton, Otherwise potatoes will be melt. But it will not happen in case of new seasoned potatoes.