Chocolate Biscuit Cake
Cake is a form of sweet dessert that is actually baked. Cakes come in different forms, such as Butter Cakes, Sponge Cakes, Fruit Cakes, Chiffon Cakes, Coffee Cakes etc. I have always loved sponge cakes and the love for cakes grew over the passage of time to a great extent. So, I learnt the art of baking to some extent to quench my hunger for cakes whenever I had a burning desire of it.
But, this time like always when experimenting with a dessert recipe, I wanted to make something out of ordinary as on new year I had a desire of presenting my friends with a very easy but a mouth-watering dessert recipe. So, I decided to make a cake this time which would not be baked. So, it was a big challenge as I have never tried this before.
So, let’s find out how the Chocolate Biscuit Cake was made as my love for desserts and my experiments continue. Please try this at home. Kids would love this and whenever your guests plan to visit you, surprise them with this delicious dessert recipe.
- 400 gms of unsalted biscuits.
- 60 gms of cocoa powder.
- 150 gms of powdered sugar.
- 150 ml water.
- 100 gms of Amul Butter.
- 100 gms of Dark Chocolate.
- 1 tsp Vanilla essence.
- 1 cup of almonds.
- 100 ml Amul cream.
- Break the biscuits so that that you can grind the biscuits well in the grinder.
- Now in a bowl add the water, cocoa powder and sugar and mix well and put it on low flame. Now add the butter to it and let it melt and when it gets mixed nicely and forms a creamy texture, turn off the flame. Let it cool for 20 minutes.
- Now mix it with the biscuits and mix very well. You can do this in the mixer grinder for better results.
- When it is done, take a container of your choice and wrap it with butter-paper so that the cake comes out easily when it is done.
- Pour the mixture evenly and let it cool in the refrigerator for 2-3 hours.
- When you’re about the take it out, prepare the chocolate cream which you would be using as the top layer.
- In a pan pour the Amul cream and heat it on low flame so that it melts well. Then pour the melted cream on top of the dark chocolates in a container. Let it melt for a while and then mix well with a spatula so that it forms a rich dark chocolate cream. You can add more chocolates if you want the cream to be darker in color.
- Now take out the biscuit mix from the refrigerator and pour the cream evenly and cover it well with your dark chocolate cream and put it back in the refrigerator. Let it cool for 7-8 hours.
- Now once done, take it out and garnish it with chopped almonds and serve chilled.
- Everybody will love it and will be amazed to know that it is a frozen cake and not a baked one.
- So, make this delicious dessert recipe and surprise your loved ones.
Finger licking “Malai Kofta”
It was always on my wish list to cook “Malai Kofta” as I have always heard it is one of the best vegetarian recipes which I have never tasted. “Malai Kofta” is one such vegetarian recipes that never go out of fashion and always makes you salivate by just hearing its name. The soft and creamy inner filling of the kofta and sweet and sour spicy gravy is simply yummy!
Ingredients for Kofta:
- 4 large Potatoes (boiled, peeled and mashed)
- 1 Carrot (boiled, peeled and mashed)
- 150 gms Peas (boiled, peeled and mashed)
- 8-10 Cashew nuts, roughly chopped.
- 10-12 Raisins chopped.
- Frozen Amul Cream.
- 4 tablespoons White Flour.
- Biscuit Crumbs.
- Salt to taste.
- Sunflower Oil for frying.
Ingredients For Gravy:
- 1 cup Tomato puree.
- 1 cup Onion puree.
- 15 Cashew nuts finely chopped.
- 2-inch piece of Cinnamon, Cloves & Cardamom.
- 1 tablespoon Cumin seeds.
- 1 tablespoon Red Chilli Powder.
- 1 teaspoon Coriander Powder.
- 2 teaspoons Sugar.
- 5 green chillies cut into halves.
- 1 Bay leaf.
- 1 cup milk.
- 1 cup water.
- ½ cup Sunflower Oil.
- 1 teaspoon Garam Masala powder.
- 50 gms Amul Butter.
- ½ cup Amul cream.
Method for Kofta:
- Take boiled, peeled and mashed potatoes along with the carrot and peas in a bowl. Add salt if you have not added it while boiling the vegetables.
- Divide the mixture into 12 equal portions and give each portion a round shape of ball.
- Take white flour in a plate. Take one ball and flatten it by pressing it between palms and make 1/3 inch thick pattie. Put approx. 1/2 tablespoon cream, 2-raisins and 3-4 pieces of cashew nuts in the center of the pattie.
- Carefully wrap filling from all sides and make round ball. Make sure that cream is wrapped properly because it will melt and may come out while deep frying. Coat the ball evenly with white flour from all sides and biscuit crumbs. Repeat the process for remaining portions.
- Heat oil in a kadai (or frying pan) for deep frying. When oil is medium hot, slide 2-3 balls in oil from side of kadai (making sure to not to splash the hot oil) and deep fry until golden brown and crispy. Take out and transfer them on to kitchen absorbent paper on a plate. Deep fry remaining ones.
Method for Gravy:
- Heat oil in a deep pan or kadai over medium flame. Add bay leaf, cinnamon, cloves, cumin seeds and sauté for a minute or two.
- Add onion puree.
- Sauté until it turns light pink – will take around 4-5 minutes.
- Add tomato puree.
- Stir and cook for 3-4 minutes over low flame. Add red chilli powder, coriander powder and salt to taste. Mix well and cook until oil starts to separate, stir frequently in between.
- Add the finely chopped Cashew nuts and stir well.
- Add milk when the gravy turns thick and stir well and the gravy will change its color.
- Now add water and mix well and cover it with lid to cook on low flame.
- Add butter when the water gets mixed properly.
- Add the cream and sauté for 2 minutes.
- Now add the koftas in the creamy malai and pour gravy over them.
- Garnish with fresh cream and coriander leaves.
- Serve hot with Parathas or Jeera rice.
The love for the Indian pickles was the idea behind this recipe. Moreover, this is a very easy to cook recipe which doesn’t require much time and effort. The tangy taste of this recipe is sure to be a favorite among all age groups. So, whenever you need to cook something super quick for your uninvited guests, make sure to cook this to give their taste-buds a totally different taste. Now, let’s find out how you should prepare this yummy chicken recipe. Ingredients:
- 400gms of Chicken, cut into small pieces.
- 2tbsp Cornflour
- 5tbsp Mustard oil.
- 4 medium Onions, chopped.
- 15-20 cloves Garlic, chopped.
- 1 teaspoon Red chilli powder.
- 1 medium Tomato, chopped in cube pieces.
- 1 capsicum, chopped in cube pieces.
- 3 – 4 tablespoon of any pickle of your choice.
- 100gms of yogurt.
- Salt to taste
- Pour the cornflour and little water on the chicken pieces and mix well.
- Heat oil in a wok (kadai) and fry the chicken pieces until golden brown in color and keep aside.
- Fry onions until golden brown and then add garlic.
- Add the capsicum and tomatoes and saute.
- Add the fried chicken pieces now and put in the red chili powder and salt.
- When the oil separates, pour in little water and cook covered for a minute.
- Cook it on a slow fire and let the chicken become tender and cooked in its own juice, and add the yogurt to it and mix well.
- When nearly done add the pickle and mix well so that it gets mixed properly with the other ingredients. I have used lemon pickle, you can even use mango pickle.
- Put off the flame, and serve with chapatis and salad and enjoy your tangy chicken.
Shorshe posto Rui or Fish In Mustard & Poppy seeds
This was my first time experience in cooking an authentic Bengali cuisine. Having cooked some chicken and mutton recipes during the past two years, I have never felt the urge to try my hands on one of most Bengali’s favorite food item, Fish. Many of us have grown up in houses where there was an aura around meat which was mostly cooked on Sundays or for special occasions such as birthdays or anniversaries. To add to that there are many who has grown up eating the same fish preparation everyday.
I was never fond of fish compared to mutton and chicken. But ever since I had cooked chicken using mustard I had made up my mind of making fish the same way as it tasted very different and sparkled my taste-bud the moment i tasted the chicken while cooking but by using some of the regular kitchen ingredients but adding more flavor and taste to it.
So, this was like early Saturday morning, 6 am. I had reached the fish market and kept on waiting for it to get opened. I knew the man who sells the best Rui (Rohu) & Katla maach (fish), so just waited for him to arrive. I was very excited as it was my first time I was in the fish market and that too not accompanied by my father. So, after some time he arrived and I waited till he settled down. I bought a 2.5 kgs Rui and got it cut into big pieces so that I can enjoy the weekend with my family with the various fish items.
So, now let’s talk about the way I cooked the Shorshe posto Rui or Fish In Mustard & Poppy seeds.
This is for 300 g or 4 pieces of fish.
Marinate the fish pieces with bit of turmeric powder and salt for some time. I haven’t used red-chili powder.
- Put 2 teaspoons of black mustard seeds (shorshe) & poppy (posto seeds), 1 teaspoon each of turmeric powder and paanch phoron or Bengali five spice in a food processor and grind it well.
- Add 4-5 green chillies, 1 teaspoon of coriander leaves to this paste and grind.
- Add some water to the dry paste to make it a wet paste and keep it aside.
- Shallow fry the pieces and place the fish on a dish and keep aside.
- Now start cooking the Shorshe and Posto gravy. Add 1/4 cup of water and saute well till the water gets mixed properly.
- Add the grounded masala to it and keep stirring. Add 4 tablespoon of mustard oil to add richness of mustard to it.
- When the thick gravy is formed, add the fried fishes to it and saute.
- Add the green chillies half cut from the top to it so that you get the aroma of the chillies and cover the wok with the lid.
- Turn off the flame when the gravy gets a bit dry.
- Serve hot with Basmati rice to enjoy your authentic Bengali recipe!
Tangri Kebab with Brown Sauce and Hot-Chilli Sauce
Kebab, is a Middle Eastern dish of pieces of meat, fish, or vegetables, roasted or grilled on a skewer originating in the Middle East. In the Middle East, however, kebab refers to meat that is cooked over or next to the flames; large or small cuts of meat. Tangri Kebab is the most popular among all the Kebab recipes. It is also known as Grilled Chicken Drumsticks. This was however my second experience with the tangri kebab. Having failed at the first time with the microwave oven, I tried cooking it this time on direct gas flame and it came out perfect. So, I would suggest all my fans and friends to try this as it is not time-consuming and easier compared to the microwave ovens. I have tried with 2 large leg pieces of chicken, you can use as many as you want, depending on your need.
- 2 large leg pieces of chicken.
- 100gms curd.
- 1 tbsp lemon.
- 1 tsp garam masala powder.
- 1 tsp red chili powder.
- 1 tsp fenugreek powder.
- 1 tsp coriander powder.
- Salt to taste.
- 1 tbsp garlic paste.
- 2tbsp tandoori masala.
How to make Chicken Tangri Kebab:
- Clean and wash the chicken pieces and make random slits on them
- Mix all the ingredients properly together.
- Rub and wrap chicken pieces in it in a fridge and keep aside for 6-8 hours for best results.
- After 6-8 hours, take out of the fridge and keep in the room temperature for some time.
- I have grilled the Tangri Kebabs on direct gas flame with the help of a Roti Grill.
- Place the marinated chicken on the grill and fry it evenly on both the sides. Keep applying butter on each side before frying so that it gets a nice rich color. Keep doing until you are satisfied with the color.
- It should get cooked perfectly within 7-9 minutes. Make sure you don’t burn it while cooking on direct gas flame.
- Sprinkle lemon juice and chat masala and serve with onion rings and Brown Sauce and Hot-Chili Sauce. You can prepare the brown sauce with the help of Soya sauce and tomato ketchup.
Punjabi Chana Masala
I always had a fetish towards Punjabi food. Thinking of a Punjabi recipe means, lots of butter, which is one of the most important reason for my love towards Punjabi food. The reason is the richness and the flavor and the love they pour into while preparing any recipes. No one makes chole the way Punjabis make it. This love increases every time I get to savor their yummilicious Chole Masala. So, I made up my mind to make this very simple and delicious Punjabi recipe, my way. Now, I would tell you how you will make this delicious Punjabi Chole for your Bhatures. What contributes to the flavors and aroma of the chole is how the masala is made. The spices are roasted till they get browned and are fragrant. If you don’t get to roast these masalas, you can try with the readymade Chole Masala which you can easily get at any grocery shops.
For Dry Masala:
• 1 small piece of Bay Leaf.
• 1 Black Cardamom.
• 1 tablespoon Coriander Seeds.
• 1 teaspoon Cumin Seeds.
• 1-inch piece of Cinnamon.
• 50 gms Amul Butter.
• 2tbsp Soya Sauce.
• 1 Dry Red Chili.
• 2 Cloves.
• 250gms White Chick Peas (Kabuli Chana).
• 2 Red Ripe Tomatoes.
• 3 large onion, finely chopped.
• 1½ teaspoons Garlic Paste.
• 5-6 Green Chilli, finely chopped.
• 1 tablespoon chopped Coriander Leaves.
• 3 tablespoons Cooking Oil.
• 1-2 teaspoon Red Chilli Powder.
• 1/4 teaspoon Turmeric Powder.
- Soak white chickpeas in water overnight or for around 8-10 hours.
- Pressure cook soaked white chickpeas with salt, water on low flame. If pressure cooker is not available, then you can use pan to boil the chickpeas, but it would take more time to cook. Remove the lid once done and drain the chickpeas. Do not discard drained water, keep it for further use.
- Dry roast bay leaf, black cardamom, coriander seeds, cumin seeds, dry red chilli, cloves and cinnamon over low flame for 1 minute. Grind them in a grinder to make a smooth, dry Punjabi masala powder.
- Heat cooking oil in a kadai or pan, add onion and sauté until it turns light brown. Saute well. Add garlic paste and chopped green chilli. Mix well and sauté for 30 seconds. Stir continuously to prevent garlic from burning.
- Add tomato puree and salt (only for tomato puree because we have already added salt while boiling white chickpeas). Cook on medium flame until oil starts to separate, around 4-5 minutes.
- Add turmeric powder, red chilli powder, dry masala powder.
- Mix well and sauté for 1 minute. Keep cooking until the color turns rich and dark.
- Now add the soya sauce to give it a darker look.
- Add boiled chickpeas and 1 cup water of boiled chickpeas, mix well.
- Add the butter and cook until gravy becomes thick on medium flame, for around 4-5 minutes.
- Turn off the flame and transfer white Chana masala to a serving bowl. Garnish with chopped coriander leaves. Serve it hot with bhatura.
After having tried a number of Indian recipes, it was time for something different. Having an inclination towards Pasta, I wanted to make these Italian Dumplings which are also known as Gnocchis. A very simple recipe which can be cooked with ease, when you want to. Let’s take a look how these Italian Dumplings can be prepared.
- 800 gms of potato, unpeeled.
- 2 cups of all-purpose flour.
- 50 gms of Amul Butter.
- 1 egg.
- 1 Cheese Cube.
- Fresh finely chopped Parsley.
- Pepper and Salt to taste.
- Place potatoes in a cooker. Cover with cold water and a pinch of salt and bring to the boil over high heat. Cook for 5 minutes or until just tender when tested with a knife. Drain well. Set aside until just cool enough to handle. While still hot, peel by hand and discard skins. Using a potato smasher puree potatoes into a bowl. Season to taste with salt. Cool slightly.
- Add flour and the egg to the potatoes, then use your hands to knead briefly until a soft dough forms. If mixture is still sticky, add a little more flour (the amount of flour added is crucial – too much flour will make the cooked gnocchi heavy and tough, while too little flour will cause the dumplings to collapse during cooking). Turn dough onto a lightly floured surface.
- Cut dough into 4 equal-sized pieces. Using your hands, gently roll each piece out to form a log. Using a lightly floured knife, cut each log into pieces as per your choice.
- Create texture on the dumplings as per your choice. You can even give a texture by rolling each ball over the tines of a lightly floured fork, pressing gently with your index finger or thumb underneath as you go.
- Bring a large saucepan of water to the boil. Add 1/4 of the dumplings. As they cook, these dumplings will rise to the surface of the water. Continue cooking on the surface for about 10 more seconds, then remove and drain well. Repeat with remaining dumplings.
The Boiled Dumpling
6. Time to fry the dumplings. Take a frying pan and add 3-4 tbsp of sunflower oil and once the oil turns hot, add the dumplings and stir fry. Cook it until golden brown so that it looks great. Add the butter to it and stir for some more time. Now add the finely chopped fresh parsley and stir for a few more seconds.
7. Your delicious Italian Dumplings are ready. Serve it hot with grated cheese on top.
Crunchy Chicken with Butter Sauce