Sunday, October 19, 2014

Perfect Pound Cake

Perfect Pound Cake 3

Ingredients:

All Purpose flour  --   200g
Baking powder       --   ¼ tsp
Salt                              --   ¼ tsp                   
Unsalted butter     --   227g/2 sticks(softened)
Granulated sugar  --   250g
Eggs                            --   4 Large, at room temperature
Lemon zest              --   1 tsp
Vanilla extract      --   1 tsp
Heavy cream         --   80ml

Perfect Pound Cake 1

Preparation:

Preheat oven to 350 F. Prepare a 4 x 8 inch pan - Grease and line it with parchment paper.

Sift flour with baking powder and salt and set aside.

Cream the softened butter in a mixer at medium high speed until creamy (about 2 mins). Add sugar and continue beating for about 4 mins until light and fluffy.

Reduce the speed to low and add the eggs one at a time, until well blended.

Perfect Pound Cake 0

Add the lemon zest and vanilla extract.

Add flour mixture in 3 additions, alternating it with heavy cream.

Pour into prepared pan and bake for 60-70 mins (It took 68 mins for me) , until the cake turns brown and a skewer comes out clean.

Perfect Pound Cake 2

Recipe Courtesy: Shirley

Wednesday, October 15, 2014

Cauliflower–Egg Thoran

Cauliflower   Mutta Thoran 3

Ingredients:

Cauliflower                --    250 gms
Turmeric powder    --   ½ tsp
Cumin seeds              --   ¼ tsp
Green chillies            --    2
Shallots                        --    2 small ones
Shredded coconut   --   ¼ cup
Eggs                               --   1 or 2 or optional
Black Pepper              --   ½ tsp
Mustard seeds           --    ½ tsp
Red chillies                 --    2
Curry Leaves             --   few
Oil                                   --   2 tbsp
Salt                                 --   to taste

Cauliflower   Mutta Thoran 5

Preparation:

Chop the cauliflower into required size. Mix the turmeric powder, cumin seeds, slit green chillies, chopped shallots,salt and shredded coconut into chopped cauliflower. 
 
Heat the oil in a pan. Add the mustard seeds and let it splutter. Add the red chillies broken into small pieces and the curry leaves. Then add the cauliflower mixture and sauté for 1 - 2 mins.  Close the pan and let it cook for another 5 -6 min. Open the lid and sauté it at every 1 minute interval and make sure that it doesn’t burn. When the cauliflower is almost done, break the eggs into the pan and mix well. Let the egg cook. Keep sautéing at intervals to make sure that it doesn't stick on to the bottom. Do a taste check and add more salt if required. sprinkle the pepper and give a good mix.

Cauliflower   Mutta Thoran 1
 
If adding one egg, the cauliflower bit will just have a slight coating to give a different flavor. If adding 2 eggs, you can see small bits of scrambled egg along with the cauliflower bits. I have added 2 eggs in this one.

Cauliflower   Mutta Thoran 2

Serve hot with rice or chapathi.

Sunday, October 12, 2014

Chicken Puffs

Chicken Puffs 3
Ingredients (Makes 9):
Puff pastry sheets  --   1
Egg white                   --   1 large
Chicken                      --   ½ lb
Onion                          --   1 small
Ginger                         --    1 inch piece
Garlic                          --   3 - 4 pods
Turmeric powder  --   ½ tsp
Chilly powder         --   1½ tsp
Coriander powder --  2 tsp
Garam masala         --   ½ tsp
Pepper                       --    ½ tsp
Fennel powder       --   ½ tsp
Coriander leaves   --   2 - 3 stalks
Oil                                --   1 tbsp
Salt                              --   To taste
Chicken Puffs 4
Preparation:
Clean and cut the chicken into small pieces.Preferable use boneless pieces. Marinate it with half of the turmeric powder,  chilly powder and required amount of salt. Keep if for couple of hours and cook it until done. Add water only if required. We can also cook in a pressure cooker for easy cooking.If in a pressure cooker, add ¼ cup of water.
Let it cool and then shred it. Save the stock, if you have any.
Heat oil in a pan. Add the finely chopped onions, ginger and garlic and saute until golden brown.  Add the remaining turmeric powder and chilly powder,coriander powder, garam masala, pepper and fennel powder. Saute until the masalas are well blended and the raw smell goes off. Add the cooked chicken and mix well. Add the saved stock or ¼ cup of water and mix well. Saute until the mixture is dry enough.
Keep it aside and let it cool.
Chicken Puffs 1               Chicken Puffs 2
Follow the instructions on the puff pastry to thaw. Most brands come with 2 sheets. The sheets will be folded in three, so it is always easy to divide it into multiples of 3. Depending on the thickness of the puffs required, we can make 6 or 9 from one sheet. I usually roll it a bit and make out 9 from one sheet. Cut and roll, if required, into required shape.
Preheat the oven to 400 F.
Divide the masala into equal number of portions. Make sure that each portion is not more than 2 tbsp. If you have excess, then save it for later use.
Fill the masala in each portion of the pastry and fold it.Brush the edges with a little water and seal it. Line a cookie sheet with foil or parchment paper and grease it slightly. Arrange the prepared puffs on the sheet. Beat the egg white and brush it on the top of each puffs.
Keep the sheet on the middle rack and bake for 15 - 20 minutes or until the top turns golden brown.
Chicken Puffs 5

Monday, October 6, 2014

Rose Ombre Cake

Rose Ombre Cake 1
White Cake :
Ingredients:
All purpose Flour --   2 cups + 2 tbsp (you can also use 2 cups + 4 tbsp of cake flour and eliminate corn flour)
Corn Flour               --   2 tbsp
Whole milk              --   1 cup
Egg whites               --   6 large
Vanilla extract      --   1 tsp
Granulated sugar --   1¾ cups
Baking powder      --   4 tsp
Salt                             --   1 tsp
Unsalted butter    --   1½ sticks / ¾ cup
Rose Ombre Cake 3
Preparation:
Heat oven to 350 degree Fahrenheit.Grease and prepare four 6 inch pans.
In a small bowl, add the milk, egg whites and vanilla extract and mix with a fork until well blended.
In the bowl of the electric mixer, add the flours, baking powder and salt. Mix it at very low speed for about a minute.Add butter (at room temperature) and continue beating for about 2 minutes until the mixture resembles moist crumbs.
Add all but ½ cup of milk mixture to the mixture and beat at medium speed for 1½ minutes. Add remaining ½ cup of milk mixture
and beat for a minute or until the entire mixture is mixed well.
Divide the batter into 4 cups and colour as per your wish. If not coloring, pour directly into the cake pans.
Pour each portion into the prepared cake pans. Place it in the oven with even spacing.
Bake until a toothpick / skewer inserted comes out clean. It took about 20 - 22 minutes.
Let it cool to room temperature and then prepare it to get frosted - level it if required.
Rose Ombre Cake 0

Buttercream:
Ingredients:
Confectioners sugar --   2 lbs or more
Butter                             --   1 cup
Vanilla extract           --   1 tsp
Heavy Cream              --   ½ cup or more as required
Rose Ombre Cake 4
Preparation:
Cream softened butter and vanilla in a stand mixer for 2-4 minutes. Add in the sugar, one cup at a time.Add the cream as required to reach desired consistency. You can also add the cream in-between the sugar, if the mixture is too thick for the mixer at some point.
Optionally you can also add couple of tbsp corn syrup for a smoother consistency - I haven't used this here.
Rose Ombre Cake 3
Recipe Courtesy: I am the baker

Tuesday, September 30, 2014

Chicken Roast

Chicken Pattichathu 5
Ingredients (Serves 6 - 7):
Chicken                   --   1 kg, approximately
Onion                       --   3 big, thinly sliced
Crushed garlic      --   1½ tbsp
Crushed ginger     --   1½ tbsp
Shallots                    --   15 - 20nos
Black pepper          --   1½ tbsp
Turmeric powder --   ½ tsp
Chilly powder        --   1½ tbsp, adjust accordingly - this level is above medium spicy.
Fennel seeds          --   ½ tsp
Garam Masala        --   1 tsp
Tomato Sauce        --   2 tbsp
Soya Sauce              --   1 tbsp
Coriander leaves   --   6 - 8 stalks, chopped
Mustard seeds        --   1 tsp
Curry leaves            --   1 sprig
Salt                              --   as required
Oil                                --   2 - 3 tbsp, I used coconut oil
Chicken Pattichathu 6

Preparation:
Marinate the chicken with turmeric powder, crushed garlic, crushed ginger, pepper, chilly powder, garam masala, crushed fennel seeds, salt, roughly chopped shallots and one onion thinly sliced. Keep it aside for half an hour.
Cook the marinated chicken with half a cup of water in a pressure cooker / a wide pan until the chicken is well done. Cook with the lid open  until the gravy is semi thick consistency.
In a heavy bottomed pan, add the oil. Once the oil is hot, add the mustard seeds and let it splutter. Add the curry leaves and the remaining two onions, thinly sliced and fry until the onions are golden brown. Add the tomato sauce and the soya sauce and saute for a minute.
    Chicken Pattichathu 1              Chicken Pattichathu 2
Add the cooked chicken to the fried onions and mix well.
     Chicken Pattichathu 3                Chicken Pattichathu 4
Garnish with chopped coriander leaves.  Serve  hot with rice / chapathi.
Chicken Pattichathu 7
Recipe Courtesy: Partially from Magic Oven

Tuesday, September 23, 2014

Mango Mousse Cake

This one was a real hit and I never had expected it to be. That forced me to have it here now. I did not actually plan this to take a place here and hence hadn't clicked any step-by-step pics. Now that I am sure to have this prepared many more times, I will definitely update this post with more pics.
Mango Mousse Cake 1
Genoise Recipe:
All purpose flour --   1 cup
Baking powder      --   2 tsp
Salt                             --   ½ tsp 
Eggs                           --   6
Sugar                         --   1 cup
Vanilla                      --   1½ tsp 
Milk                           --   1/3 cup
Butter                       --   3 tbsp
Preparation:
I halved the above recipe for the mango mousse cake.
Line the 8" cake tin with parchment paper. Preheat the oven to 350F.
Sift the flour, baking powder and salt 2 - 3 times. Keep aside. Melt the butter and add it in the milk and keep aside.
Separate the egg yolks and the whites.
Beat the egg white at a high speed until foamy. Gradually add sugar, few tbsp at a time. Continue to beat until the egg whites form a peak stage. Add the yolks, one at a time and beat until the mixture falls like a ribbon.
Add the vanilla and mix well.
Divide the flour mixture into 3 and add a portion at a time into the egg mixture using minimun speed or you can also fold using your spatula. Mix until just combined.
Scoop 2 -3 tbsp of the batter into the milk mixture and mix well. Add this back to the batter and gently fold to mix.
Pour the batter into the prepared tin and bake for 25-30 minutes until the top springs back when touched.
Cool on a wire rack for 5-10 minutes. Invert the cake onto a wire rack and let it cool completely.
Mango Mousse Cake 4
Mango mousse:
Heavy whipping cream --     2 cups
Powdered Gelatin            --   3 tsp
Cold water                          --   5 tbsp
Mango puree                     --   2 cups
Powdered sugar               --   ½ cup , adjust according to the sweetness / sourness of the puree
Preparation:
Mix the mango puree with the powdered sugar, keep aside.
Chill the bowl and wire whisk in the freezer for an hour. Add the heavy cream and whip until soft peaks.
Soak the gelatin in the water for a few minutes. Heat the gelatin mixture just until dissolved. Bring it to room temperature.
Strain and add the gelatin mixture to the mango puree and mix well.
Add the mango mixture to the whipped cream and fold until well combined.
It is good to prepare the mousse when it is ready to assemble the cake. Else, the mousse might get set in bowl.
Cut the cake horizontally into 2 equal layers. Keep the first layer of the cake in a 9inch springform pan.Make sure that the cake is in the center. Pour half of the mousse on top of the first layer. Fill the sides of the cake(we have an 8 inch cake in a 9 inch pan) and smoothen the top. Place the other half on top of the smoothened mousse.Pour the remaining mousse on top of this layer and let this also fill in the sides. Smoothen the top and also make sure that you have enough room for the glaze on the top of the pan.
Cover it with a plastic wrap / aluminum foil and chill it for 8 hours / overnight.
Mango Mousse Cake 2
Mango Glaze:
Powdered Gelatin  --   3 tsp
Cold water                --   ½ cup
Mango puree           --   ½ cup
Powdered sugar     --   3 tbsp , adjust according to the sweetness / sourness of the puree
Preparation:
Soak the gelatin in ¼ cup of cold water. Add the sugar to the remaining water and heat it until the sugar is dissolved. Add the soaked gelatin to the hot sugar syrup and mix until the gelatin is dissolved.Heat more if required.Add it to the mango puree and let it cool to room temperature. Strain and pour it onto the chilled mousse. Keep it back in the fridge for another couple of hours and allow it to set.
Mango Mousse Cake 3
Decorate as per your wish.
Recipe Courtesy - Mango mousse: A cup of cake

Tuesday, September 16, 2014

Idichakka Thoran / Tender Jackfruit Stir Fry

Idi Chakka 3
Ingredients (Serves 4 - 5):
Idichakka/Tender Jackfruit --   ½ kg, cubed
Turmeric powder   --   ½ tsp
Red chilly powder  --   ¼ tsp
Green chillies           --   2 - 3, depending upon the taste
Shallots                       --   3 small
Shredded coconut  --   ¾ cup
Mustard seeds          --   ½ tsp
Dry red chillies        --   2
Curry leaves             --   1 sprig
Salt                               --   to taste
Oil                                 --   as required
Idi Chakka 1
Preparation:
Cook the cubed idichakka with turmeric powder,chilly powder and salt adding enough water.Make sure that it is not over cooked. Drain the excess water. The frozen ones we get are in this form except for salt.
Crush the idichakka using a pestle or a mixer.Keep aside.
Crush the green chillies, shallots and the shredded coconut and mix this well with the crushed idichakka.
Heat oil in a pan,add the mustard seeds and let it splutter. Add dry red chilies and curry leaves and saute for couple of seconds.
Add the crushed mix and let it cook until dry and the raw smell of the shallots go off. Do a taste check and add more salt if required.
Serve with rice.
Idi Chakka 2
Recipe Courtesy: Amma