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!