Christmas Cake

Dark chocolate cake with snowy butter cream icing

This rich moist chocolaty cake is the perfect treat for the chocolate lovers in this festive season.I made this specially for Jesus on his birthday and off course for my hubby too.This is such a decorative cake which you can decorate without any cake decorating tip and bla bla bla...Very simple yet impressive :)

So, here is the recipe in it's simpler form which I have followed.

Ingredients:

FOR THE CAKE BASE:

200g good quality dark chocolate, about 60% cocoa solids

200g butter

1 ½ cup self-raising flour

5 teaspoons cocoa powder

4 eggs

3/4 teaspoon salt (if using salted butter please avoid adding salt further)

1 1/2 cups of caster sugar

1/2 cup milk

1 1/2 teaspoons pure vanilla extract

FOR THE GANACHE GLAZE:

200g good quality dark chocolate, as above

200ml heavy cream

FOR THE TOPPING:

50 g Butter

100 g Icing sugar

½ tsp vanilla essence1/2 tablespoon milk

Method:

STEP 1

Preheat oven to 180 degree C.

Butter a round cake pan. Line bottom with parchment paper

Butter the  parchment paper from top.

Dust with flour, and tap out excess; set aside.

Now melt chocolate with the butter in a heatproof bowl set over a pan of simmering water, stirring. Let cool completely.

STEP 2

Now mix self-raising flour, sugar, and cocoa powder in a big bowl, mixing with your hands to get rid of any lumps.

Beat 4 medium eggs in a bowl and stir with vanilla essence and buttermilk.

Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency.

STEP 3

Pour this into the tin and bake for until a toothpick comes out clean ,about 45 minutes.

Let cool on wire racks 15 minutes. Turn out cakes, and remove parchment.

Let cool completely on racks.

STEP 4

Meanwhile, make the ganache glaze: Bring cream to a boil over medium-high heat. Pour over chocolate in a bowl; stir until smooth. Let cool completely.

STEP 5

 Pour glaze over the cake all at once, using a spatula to push it over edges and down sides(This must be done in one pour or the coating will have drips).

Refrigerate until set, 30 to 45minutes.

STEP 6

Make the topping: Beat butter until soft

Gradually beat in the icing sugar with vanilla essence and milk to make a smooth and fluffy consistency .

Step 7

Mound the white butter cream on top of the cake; swirl decoratively. Serve.

Note:

You can decorate the cake with edible chocolate Christmas tree and deer as I have done here. For that melt the chocolate and draw your desirable designs on a parchment paper by spreading the chocolate and just cool it in refrigerator and take them out from the paper just before decorating.

Sukha Chicken Bharta

This dish is a speciality of  Kolkata's Dhaba (roadside eatery) .I  tried to recreate the same taste. It's delicious and worth the effort it requires.Here is the classic, unique but quite easy recipe of Chicken Bharta.

Ingredients
  Chicken,800gm
  Finely chopped onion 2 medium
  Chopped tomato 1 small
  Hard boiled eggs 2 , thinly sliced
  Garam masala powder 1⁄2 Teaspoon
  Red chilli powder 1⁄2 Teaspoon
  Coriander powder 1 1⁄2 Tablespoon
  Tandoori masala 2 Tablespoon
  Fenugreek seeds 1⁄2 Teaspoon, coarsely ground (roasted)
  Turmeric powder 1⁄2 Teaspoon
  Salt To Taste
  Ginger paste 1 Teaspoon
  Vinegar 2 Teaspoon
  Cooking oil 2 Teaspoon
Fresh chopped coriander(optional) for garnishing

  A few drops of Rosewater Essence (kewra) (optional)

Method:

• Mix salt and 1 tsp. of vinegar to the chicken, and set aside for 10-15 minutes. 
• In a pressure cooker heat some water, add the chicken, 2 tsp. of vinegar, turmeric powder, red chilli powder, and coriander powder and boil for 3 whistles. 
• Let the steam cool off.


Peel the boiled chicken from the bones and mince in a mixer. Preserve the stock. 
• In another pan, fry the ginger, onion, and tomato in oil for 5-10 minutes. 
• Add the boiled chicken, coriander powder, garam masala powder and tandoori masala and fry until the oil is released. 
• Add the preserved stock and stir and let it boil until it gets a gravy-like consistency. 
• Add the egg-yolk and mash it in. 
• Cook for few more minutes till you get a dry or semi dry gravy. 
• Optionally, add a few drops of rosewater essence (kewra).
• Garnish with egg whites slices and chopped coriander(if using).

Serve hot with Roti(Indian Flat Bread) or plain rice.

Kashayam - A Herbal drink from South India

Kashayam or Kashaya- A Sweet and spicy herbal drink from South India prepared using selected aromatic spices based on the ancient Indian health science of Ayurveda.At times when hot beverage meant coffee, tea, or almond milk, Kashaya was always the preferred drink by most people in South Indian families for its health benefits and taste.

Kashayam can cure nagging cold, chesty coughs, loss of appetite, clear sinuses and nausea. But above all Kashayam is really wonderful and healthy substitute for caffeine loaded drinks.It also induces weight loss.

Here is the main health benefits of the spices used in making Kashayam Powder.

Jeera/Cumin Seeds: 

Native to Egypt, these cumin seeds have nutty peppery flavour and are one of the extensively used spices in Indian subcontinents. Antiseptic property of cumin makes it one of the best natural ingredients to help fight flue and common cold by boosting our immune system. Apart from this benefit, it works well for digestive disorders.It is also a rich source of iron and thus very good for lactating mothers.

Dhania/Coriander Seeds: 

Native to south-eastern Europe, with its lemony, citrusy flavour when crushed, coriander seeds with its dietary fibres is excellent appetizer as well as aids in digestion. Back in India the coriander seeds are used as home remedy to sooth acidity, clear toxins from body as well as help in clearing phlegm and nasal congestion.

Saunf/Fennel Seeds: 
Native to south Europe, sweet anise flavoured fennel seeds are one of the nine Anglo-Saxon sacred herbs for its health benefits. It is common practice in Indian subcontinent to chew fennel seeds after meals as it not only aids in digestion but also acts as a mouth freshener. Due to its anti acidic properties, fennel is extensively used in antacid preparation. Fennel is most popular as anti flatulent and it is considered quite safe to give it infants to expel stomach gases.

Black Pepper:
 Native to southern Indian state of Kerala, from ancient times black peppercorns have found important place in treating respiratory conditions like asthma as well as reliving from cough and cold. While the antibacterial property of black peppercorns helps to fight infections, its antioxidant properties have been found beneficial in preventing and repairing the damage caused by free radicals. A concoction of honey mixed in a brew of generous pinch of black pepper powder with holy basil leaves and lime juice is the most trusty medicine to relive from sinusitis and nasal congestion. The outer black layer of peppercorns assists in breakdown of fat cells and is helpful in shedding weight. Apart from aiding us to shed weight, peppercorns are good for stomach and helps in digesting fatty foods.

Dry Ginger:
Native to India, ginger is most used herb in Indian cuisine due to its digestive properties. With its peculiar hot and pungent taste attributed to the presence Gingerol, an acrid compound, ginger is one of the best remedies for indigestion, and reliving many stomach problems. The dry ginger is well known for it's antiseptic and property.It is extensively used in treating food poisoning and is most effective in treating various respiratory problems like cold, flu, cough, asthma, bronchitis and breathlessness.

There are many versions of making the Kashayam Powder using different ingredients and measurements.Here the recipe below prepared by using the basic spices like coriander seeds, cumin seeds, fennel seeds and black peppercorns.cloves and/or cardamoms are also can be used for flavour and warmth, and the dry turmeric roots for a beautiful colour.

Recipe courtesy: Sia Krishna

Makes: About 1½ cups of Kashaya Powder
Shelf Life: About 1½ months at room temperaure and 3 months in refrigerator in an air tight container
Serving Suggestion: Any time healthy drink 

Ingredients: (For Kashayam Powder)
1 cup Dhania/Coriander Seeds
1/3 cup Jeera/Cumin Seeds
¼ cup Saunf/Fennel Seeds
1-2 heaped tbsp Black Pepper Corns 
1-2 cm Dry Ginger (Optional)

Ingredients: (For Kashayam Drink for one)
1 heaped tsp Kashaya Powder
¼ cup Milk (Add more or less based on your preference) 
1 cup Water
½-1 tbsp Jaggery/Brown Sugar/White Sugar (Adjust as per taste)
A pinch of Cardamom or Turmeric Powder (Optional)




Method:

1. Dry roast coriander seeds, cumin seeds, fennel seeds and peppercorns separately for a 1-1½ minutes on a low flame till the heady aroma of roasted spices fills your home! Make sure that you don’t over do it and burn the spices. The coriander seeds will take about 1½ minutes while the fennel and cumin seeds will not take more than 1¼ minutes for roasting.
2. Spread the roasted spices on a wide plate and let them cool down completely. This is an important step and make sure that you cool the roasted spices to room temperature.
3. Grind all these roasted spices along with dry ginger root if using to medium fine powder.
4. Store this aromatic powder in an air tight jar. It stays fresh at room for about a month and a half. You can store it in fridge and it will stay fresh for around 2 and half months.

To Prepare Kashayam Drink:

1. Take 1 cup of water in a sauce pan and bring it to boil. Once the water comes to boil, mix in 1 heaped tsp of Kashayam Powder and jaggery or white/brown sugar to taste.
2. Let it boil for half a minute and mix in ¼ cup of milk along with cardamom/cinnamon/turmeric powder if using. Switch off the flame and let it rest for 1 minute for the flavours to infuse.
3. Strain the it through fine sieve and drink it while hot. 

Mutton Rogan Josh

Rogan josh (or roghan josh) is one of the signature recipes of Kashmiri cuisine.It was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine.This slow cooked mutton with a rich aromatic gravy,is well worth the effort.

Traditional Kashmiri Rogan Josh has thin gravy and a thick layer of oil on top. This dish is best enjoyed with steaming hot boiled rice.

Ingredients:
•Mutton, 800 grams
•Oil, 4 tablespoons
•Asafoetida, 1 1/4 teaspoons
•Cinnamon, 2 one-inch sticks
•Cloves, 6-8
•Black peppercorns, 5-6
•Black cardamoms, 4
•Kashmiri red chilli powder, 1 tablespoon
•Fennel seed (saunf) powder, 2 teaspoons
•Dry ginger powder (soonth), 1 tablespoon
•Coriander powder, 1 tablespoon
•Salt to taste
•Yoghurt,whisked, 1 cup

Method:

• Heat oil in a thick-bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. Sauté till fragrant.
• Add lamb pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour. This may take twelve to fifteen minutes.
• Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat. Make sure to stir constantly and scrape all the sediments from the bottom of the pan. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.
• Add yogurt and two cups of water. Cook, covered, till lamb is tender, stirring occasionally.

 Serve hot with rice. 

Spinach Fritters/Palak pakora

It was raining hard .The nature was somehow creating a perfect chilly,rainy weather to have a plateful of pakora. 

So, I didn't give a second thought and made this spinach pakora for us to enjoy with a really hot cup of tea.It is super easy and quick to make.

Ingredients:

• 3 cups fresh chopped spinach leaves/palak
• 1 1/2 cups besan/chick pea flour
• 2 1/2 tbsps rice flour
• 1/2 tsp red chili powder
• 1/2 tsp roasted cumin powder
• 2-3 finely chopped green chilies
• 1 tsp ginger-garlic paste
• 2 tbsps finely chopped fresh coriander leaves
• 2 tbsps hot oil
• Cooking soda/ Sodium bi carb 2 – 3 pinches
• water as required to make a thick batter
• salt to taste
• oil for frying

Somehow managed to click in LED lamp :)

Method:

• Mix all the above ingredients adding salt as required and 2 tablespoons hot oil.
• Add very little water and mix. The batter should just coat the palak leaves and it should not be a flowing batter but a stiff batter.(start with few tbsps of water and keep adding till the batter just coats the spinach leaves)
• Heat oil in a deep frying or heavy bottomed vessel. Once the oil is hot, reduce flame to medium and drop a little mixture of the batter to form fritters.
• Deep the pakodas to a golden brown color.

Serve Palak Pakoda with chutney or ketchup.

Baked Samosa

Samosa-the India’s popular most snack probably travelled to India along ancient trade routes from Central Asia.It has a crisp coating and a savory potato stuffing that goes very well with a hot cup of chai(tea) especially on a cold day or a rainy day. 

With time people are becoming more calorie concious.Often we restrict ourselves from having   junk foods or oily foods and ultimately ends up compromising with our taste buds.

Baked samosas are a healthier alternative to the fried version not only for the health conscious people for the aged person too.So, try this recipe to make your evening chai time more tasty, more crispy.

For the outer cover/Samosa wrapper:
Ingredients:

• 1 cup all purpose flour/whole wheat flour(for a healthy option)
• 1/2 tbsp melted ghee/vegetable oil and extra 1/4 tsp oil for kneading
• Baking Powder - 1/3 tsp
• Water (room temprature) - 1/2 cup
• Carom seeds/ Ajwain seeds - 2 tsp
• pinch of salt

Method :

For the dough:

• Combine all the ingredients together in a bowl and add enough water to make a firm dough. Keep aside covered for 15 minutes.
• Knead again using oil til smooth. Keep aside covered with a wet muslin cloth.
• Divide the dough into small balls and flatten each of them with a rolling pin .

Steps for making the wrapper:

1. Divide each chapati into 2 halves(semi circles), make a cone from each half.
2. Stuff each cone with a portion of the stuffing.
3. Seal the edges carefully using a little water. Keep aside.
4. Repeat with the remaining chapati halves and stuffing to make 7 more samosas.
5. Arrange on a greased baking tray and bake in a pre-heated oven at 200ºc (400ºf)for 20 to 25 minutes.

For The Stuffing:

   Mushroom stuffing(a healthy option):
        Ingredients:

• 1 chopped onion
• Spring onion-finely chopped
• 2 cups of diced mushrooms
• 1 tsp ginger paste
• 2 chopped green chillies
• 1/2 tsp garam masala
• 1/2 tsp ground cumin seeds
• 2 Tbsp chopped coriander
• 2 Tbsp lemon juice
• Oil for frying
• Salt to taste

       
 Method:

• Heat oil in a pan and saute onions. Add the rest of the filling ingredients and cook until the mushrooms are tender.
• Sharpen with lemon juice. Add chopped coriander and seasoning. 
• Cool completely and divide the stuffing.

Potato stuffing:
      Ingredients:

• 1/2 tsp cumin seeds (jeera)
• 2 cups boiled , peeled and mashed potatoes
• 1 tsp ginger-green chilli paste
• salt to taste
• 1 1/2 tsp dried mango powder (amchur)
• 1 tsp chilli powder
• 1/2 cup boiled green peas
• 2 tbsp finely chopped coriander (dhania)
• kasoori methi(optional)

       Method:

• Heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the potatoes and sauté for 2 minutes.
• Add the ginger-green chilli paste, salt, dry mango powder, chilli powder, green peas coriander, mix well and sauté for another 2 minutes.
• Cool completely and divide the stuffing.

Serve hot with home made tomato chutney and Masala tea.

Note:
Make sure that the samosa wrapper is thin so that the warp gets well baked and easy to eat too

Baby Eggplant Korma

Ingredients:

• Eggplants – 10-12, small size
• Mustard oil/Vegetable Oil-4 tbsp
• Bay leaf-2
• Black Cumin/Shajheera-½  tsp
• Mace/Javitri- ¼ tsp
• Garam Masala powder-2 tsp
• Ground coriander – 1 tbsp
• Asafoetida-a pinch
• Turmeric – ¼ tsp
• Red chili powder – 2tsp (or to taste) 
• Ginger  – 1tsp
• Tomato(to make a smooth paste) -1bg size
• Salt  and sugar– to taste
• Yoghurt – ½ cup
• Cashew paste-2 tbsp
• Coriander leaves(optional)-for garnishing
• Milk-1 tbsp

Method:

• With the crown portion of the eggplant still intact, slit them into 4 pieces or if you are like chop the crown out and cut eggplant into 4 separate wedges.
• Heat 2tbsp oil in a  skillet and fry the eggplants  till they turn brown and soft. Use a lid to cover the skillet which helps in faster cooking of the eggplants. Set them aside.
• Heat again 2 tbsp of oil and add bay leaf then the tomato paste and stir fry for 5 minutes.
• Add the ginger paste and again fry for few more minutes.
• Now add the powdered spices/masala mentioned above along with the curd. 
• Now add the cashew nut paste (if using) and stir fry for 5 minutes on medium heat till dry and oil separates. 
• Add two cups of water and bring the mixture to a boil.
• Add the fried 3/4 cooked eggplants and simmer for 7-8 minutes till they are fully done and the gravy looks thick.
•  Stir in 1 tbsps of milk and let simmer for two more minutes.
• At the end add the roasted mace and black cumin powder to the gravy.
• Garnish with coriander leaves and serve with steamed rice or Indian flat bread(roti).

Nimbu Dhania Murg/Lemon Coriander Chicken

 A delicious lemon and fresh coriander flavoured chicken dish from Punjab. This semi dry chicken dish makes a perfect pair with Indian flat bread (chapati).

  

  Servings: 4

  Cooking Time: 20-25 minutes
  Preparation Time: 10-15 minutes

  Level Of Cooking: Medium

Ingredients

• Chicken-750 grams
• Lemon juice, 1 tablespoon
• Lemon, 1
• Fresh coriander leaves paste 4 tablespoons
• Salt to taste
• Oil, 1 tablespoon
• Green cardamoms,2
• Cloves, 5-6
• Fresh Black peppercorn (5-6) powder
• Ginger-garlic paste, 2 tablespoons
• Green chilli paste, 1 teaspoon
• Turmeric powder, 1/4 teaspoon
• Onion, sliced 1 medium
• Yoghurt , 2 tablespoons

Method:

• Put chicken in a bowl, add salt, lemon juice, and coriander leaf paste and mix well. Marinate for ½ hour. 
• Heat oil in a non stick pan, add green cardamoms, cloves, and saute till fragrant.
• Add ginger-garlic paste, green chilli paste, turmeric powder, fresh black peppercorn powder  and mix well. 
• Add onion and saute till it turns golden. Add yoghurt to the chicken and mix.
• Add coriander powder to the onion, mix and saute for 1 minute. Add the chicken with the marinade.
• Rinse the bowl with ½ cup water and add to the pan. Mix everything well, cover and cook for 5 minutes.
• Halve the lemon and quarter each half and add the pieces to the pan. Mix, cover and cook on medium heat for 20-25 minutes, stirring occasionally. 
• Switch off the heat and keep the pan covered for further 10 minutes. 

Serve hot and enjoy with chapatis.