PLUM CAKE RECIPE (पल्म केक)

Christmas time is here…what’s better than a plum cake…honestly…celebrations of Christmas is incomplete without the yummy alcoholic plum cake…

INGREDIENTS

Tooty Fruity = 1/2 cup.

Assorted chopped dry fruits (Almonds, cashew nuts and walnuts) = 1/4 cup.

Black current = 2 tablespoons.

Raisins= 2 tablespoons.

Chopped candied peels = 1/4 cup.

Chopped ginger peel = 2 tablespoon.

Dark rum= 180 mL.

Eggs = 5.

Unsalted butter = 250 grams.

Brown sugar = 250 grams.

Vanilla essence = 2 teaspoons.

Cinnamon powder = 1 pinch.

Nutmeg powder = 1 pinch.

Baking powder = 8 grams.

Flour = 225 grams.

Milk -=50 mL.

METHOD

·        In a glass bowl, take all the dry fruits, tooty fruity, candid peels, raisins, and mix all together.  Now pour 180 mL of rum and cover it with cling wrap and keep the mixture for at least two weeks at room temperature.

·        Sieve twice all the dry ingredients (flour, baking powder, cinnamon and nutmeg powder) all together.

·        In a mixing bowl, crack five eggs and start beating with electric beater till it forms ribbon consistency and keep aside.

·        In a large mixing bowl, take butter at room temperature and add brown sugar and start beating it till it becomes fluffy and soft.

·        Add vanilla essence and soaked dry fruits mixture and give it a light mix.

·        Now, add the flour mixture and fold it gently.

·        Now add the beaten egg and start gently folding it with cut and fold method. 

·        Add milk, mix it gently.

·        Now pour the mixture in a silicon bread mold and keep it in a preheated oven at 180 degrees for 15 minutes, then reduce the temperature at 160, bake it for one and a half hours, check it with a knife, if it comes out clean, take the cake out from the oven, if not bake it for some more time, till is bakes completely.

·        Take the cake out and cool it for sometime then unmold it, keep it on a wire rack overnight and then cut into slices and serve.

NOTE:

·        Do not over mix the mixture.

·        The size of the cake mold should be according to the quantity of cake mix.  It should be filled only three-fourth.

PALAK PANEER RECIPE (पालक पनीर)

With winter arrived…a healthy vegetable delight to pounce on…go ahead and try the most simplified recipe of Palak Paneer....

Ingredients

·        Spinach = 2 bunches.

·        Onion= 1 medium.

·        Tomato = 2 medium.

·        Ginger = 1/2 inch.

·        Garlic = 6 cloves.

·        Cumin seeds = 1/2 teaspoon.

·        Refined oil = 2 tablespoon.

·        Turmeric powder = 1/2 teaspoon.

·        Coriander powder = 1 teaspoon.

·        Red chilli powder = 1 teaspoon.

·        Cumin powder = 1/2 teaspoon.

·        Nutmeg powder = 1 pinch.

·        Bay leaf = 2.

·        Fresh yoghurt =1/2 cup.

·        Sugar= 1 teaspoon.

·        Salt = To taste.

·        Paneer = 250 grams.

·        Fresh cream = 2 tablespoon.

METHOD

·        In a heavy bottom or nonstick pan, put refined oil and after heating add cumin seeds, bay leaf, chopped ginger and garlic, sauté it for 30 seconds.

·        Now add roughly chopped onion, cook till it becomes translucent.

·        Add roughly chopped tomatoes, salt, and cook for 1-2 minutes on high flame.

·        Add all dry spices (turmeric powder, red chilli powder, cumin powder, coriander powder and nutmeg powder).  Cook for 30 seconds and switch off the flame.

·        Now, add smoothen fresh yoghurt and mix everything together.

·        Now, switch on the flame and add roughly chopped spinach and sugar and cook for 1-2 minutes.  Now, switch off the flame and let the mixture cool completely.

·        Now, in a blender jar blend the mixture and make it a smooth puree.

·        Heat the pan, add the blended mixture and let it boil, add salt to taste and paneer cubes.  Cook for 1-2 minutes and switch off the flame.

·        Now, add fresh cream and mix it well.

·        Serve hot with naan, roti or parathas.

NOTE:

·        Do not put yoghurt when the flame is on.

·        Do not overcook the spinach (it will not take more than 1-2 minutes to cook the spinach).

·        When the dish is completely ready, switch off the flame, then only add the fresh cream.

CHICKEN MALAI TIKKA (चीकेन मलाई टिक्का)

One of my most on-demand non veg starters, a real treat for the chicken lovers.  An honest confession, many so-called veggies turned non-veg giving it a try….really tempting….do try it at home and share your feedback and comments.

Ingredients

·        Boneless chicken (thigh) pieces -500 gm.

For First marination

·        Salt to taste.

·        Lemon juice (l lemon)

·        Ginger garlic paste = 1 tablespoon.

·        Black pepper powder= ½ teaspoon.

For second marination

·        Corn flour = ¼ cup.

·        Processed cheese = 1 cup.

·        Hung curd/cream cheese = 1 tablespoon.

·        Fresh cream = 1 tablespoon.

·        Cardamom powder = ¼ teaspoon.

·        Garam masala powder = ¼ teaspoon.

METHOD

·        Wash the chicken properly and let it drain well.

·        Now, cut the chicken in small pieces and add all the first margination ingredients and keep it in the refrigerator for one hour.

·        Now in a plate take grated cheese and with the help of palm mash it well till becomes soft.

·        Now, add all the other second marination ingredients and mix it well evenly (free of lumps).

·        Add the mixture in marinated chicken and mix it well.

·        Again, refrigerate it for at least half an hour.

·        Now, in a skewer arrange chicken pieces and preheated oven at 200-250 degree Celsius. Keep it on top rack for 20-25 minutes.

If you have a convection microwave set the grill mode and keep it on black tawa and on high rack let it grill for 20-25 minutes and serve it with sliced onion and pudina dip.

EGGLESS CHOCOLATE MOUSSE (एग्ग्लेस चोकलेट मूस)

Easy to make mouthwatering dessert.  Goes well after lunch and dinner or for that sake whenever you have a sweet craving.

INGREDIENTS

·        Cooking chocolate = 100 gm.

·        Fresh cream = 125 gm.

·        Condensed milk = 50 mL.

·        Whipping cream = 150 mL.

·        Vanilla essence = Few drops.

METHOD

·        In a nonstick thick bottom pan heat the fresh cream till it starts boiling and then switch off the flame immediately and keep aside.

·        Now, add chopped dark cooking chocolate in the hot cream and mix it well till the chocolate melts completely and mixture becomes smooth and of pouring consistency.  Keep it aside till it comes to room temperature.

·        Now, in a mixing bowl, add whipping cream and start beating it with the help of an electric beater and add vanilla essence.  Keep beating till we get soft peaks.

·        Now, add condensed milk and mix it properly.  Add the cream and chocolate mixture and mix it well.  Keep the mixture in the refrigerator for two hours.

·        Now, in a piping bag, put a star nozzle and fill that with the mixture and serve it in a glass cup of bowl.  Sprinkle it with some coco powder.

·        Keep it in refrigerator for two hours and serve.

NOTE

·        Add cream and chocolate mixture in the whipped cream only when it is at room temperature.  It should not be hot, warm or even luke warm.

CHOCOLATE CHIP TEA CAKE RECIPE (चॉकलेट चिप टी केक)

Today, I am going to share with you a perfect high tea snack recipe, easy to make, and yummy in taste, and loved by all.

INGREDIENTS

·        Unsalted butter = 150 gm.

·        Plain flour = 150 gm.

·        Powdered sugar = 150 gm.

·        Baking powder = 1 teaspoon.

·        Eggs = 3.

·        Vanilla essence = 2 teaspoon.

·        Chocolate chips = ¼ cup.

 METHOD

·        In a mixing bowl, add room temperature butter and keep adding powdered sugar in little quantities and keep mixing gradually till it becomes fluffy and creamy.

·        Now, add egg one at a time and keep mixing gently.   Add vanilla essence.

·        If you see the mixture is getting curdled, add two tablespoon flour from the measured flour only.

·        Now, add flour and keep mixing it with cut and fold method.

·        Now pour it in a bread mold and keep it in a pre-heated oven for 20-25 minutes at 200 degree.

·        After 15 minutes, reduce the temperature to 180 degree and keep baking it till the knife comes out clean.

·        When cake is baked completely, take it out and let it cool.  Now, unmold the cake and let it cool for at least 2 hours before cutting it in slices.

·        Sprinkle it with some icing sugar and serve it with tea or coffee.

KESARIA KALAKAND RECIPE (केसरिया कलाकंद)

Kalakand/home made sweet/easy chena recipe/cottage cheese sweet

Ingredients:

• One cup -  homemade chena/cottage cheese
• Half cup – condensed milk
• One tablespoon -  milk powder
• One fourth teaspoon – cardamom powder
• Few strands of saffron soaked in rose water or in warm milk
• 8-10 – pista (for garnishing)

Preparation:

• ·       In a nonstick pan, add condensed milk, roughly mash chena and milk powder .
• ·       Mix everything together, now switch on the flame and start cooking by stirring it continuously.
• ·       Keep stirring it well till the mixture becomes thick.
• ·       Now switch off the flame and add the soaked saffron and mix it well.
• ·       Take a barfi tray or a square cake tin and grease some ghee on it .
• ·       Now pour the mixture and tab it .
• ·       Garnish it with some pista slices or any desired dry fruit.
• ·       Cover it with aluminium foil or cling wrap and keep it in refrigerator for five to six hours or till set.
• ·       Take out then cut it in desired shape and serve.

PREFACE (प्रस्तावना)

Perception depends on your outlook.  Cooking maybe a regular chore for majority, but for me it’s my hobby, passion, stress buster or to an extent something that I would like to be identified with.  An honest confession, was never an avid student be it studies or sports since childhood.  The only thing that made be inquisitive was cooking, spent hours with mom in kitchen observing her and questioning her quenching my anxiety thirst.  Teenage years saw me doing mostly futile experiments, but got the family support.

After completing my higher secondary in commerce stream, joined hotel management with the limited knowledge that it’s all about cooking…graduated but worked in F&B in reputed five star properties (Taj Mansingh and Maurya Sheraton) for five years in New Delhi.  I gained a lot of exposure about food carving, design, presentation, technique etc. but due to hectic schedule could not manage to give time to my zeal.

Then came the turn in my life where due to some family circumstances had to shift to Ranchi with my hubby.  Also my darling daughter came into our life, so time really passed by.  When my daughter was two and I started getting some time for myself and with the support of my husband I started my cooking classes.  By god’s grace got a very favorable and encouraging response.  Baking my first love in cooking always topped the chart but slowly chocolate making, starters, ice cream, main course also became popular.

To be honest, I was always skeptical about blogging, even though my husband always reiterated from the very beginning to enter this zone, to learn, share, connect etc.  I used to share my recipes on social platforms but I was convinced later that should start writing so that I could better connect and explore.  Life is a learning process and so is cooking, the more you share and experiment the more the boundaries of knowledge enhances.  Wish for support and good luck in this journey of mine from almightily, family, friends and well wishers…