Tuesday, December 23, 2014

Chocolate Chiffon Cake - Baking Partners Challenge

This month challenge is Chocolate Chiffon Cake. The cake is really tastes good. Thank you so much Swathi & Julie for giving this recipe.
1 cup  Cake flour
2 tbsp (1/8 cup) Cocoa powder (unsweetened)
1 tsp Baking powder
1/8 tsp Baking soda
1/4 tsp Salt
6 tbsp Granulated sugar
3 Eggs (whites & yolks separated)
1/4 tsp Cream of tartar (optional)
3 tbsp Brewed coffee (I used nescafe)
2 tbsp (1/8 cup) Oil

Chocolate glaze
3 oz Semi sweet chocolate
2 tbsp  Butter
1 tbsp Corn syrup light

Mocha filling
2 tbsp (1/8 cup) White sugar
1 tbsp Cocoa powder (unsweetened)
1/4 tsp Vanilla extract
1/2 tsp Instant coffee powder
1/2 cup Cold heavy whipping cream


Cake flour preparation:
  1. Take 1 cup of all purpose flour. Remove 2 tbsp of flour, add 2 tbsp of corn starch.

For Cake
  1. Crack the eggs. Place whites in one bowl and yolks in another bowl. Bring them to room temperature (about 30 minutes).
  2. Preheat the oven to 3250F.
  3. In a large bowl add flour, cocoa powder, Half sugar, baking powder, baking soda and salt.
  4. In a separate bowl whisk egg yolks, coffee powder or water, oil and vanilla extract.
  5. Make a well in the center of the flour  and add the wet ingredients and fold well until smooth.
  6. In a separate bowl beat the eggs until soft peaks. Gradually add remaining sugar and beat until stiff peaks.
  7. Pour the batter into the 8 inch greased pan. Smooth the top and bake in an oven for 30 to 35 mins or until the inserted knife comes out clean.
  8. Immediately removing from the oven, invert the cake upside down. Let it cool for 1 hour.
  9. Cut the cake horizontally.  Place the bottom layer on your serving plate and spread the 3/4  cup of mocha filling.
  10. Place the top layer on the filling.
  11. Pour the chocolate glaze over the top of cake letting it flow down the sides.
  12. Spread the glaze over the sides of the cake with knife.
  13. Place the rest of the mocha filling in a piping bag and decorate the cake.
  14. Refrigerate the cake overnight before serving.
Chocolate glaze
  1. Boil the water in a wide pan. Let it boil.
  2. Add chocolate, butter, corn syrup in a stainless steel bowl.
  3. Place the steel bowl in a boiled water. Stir well.
  4. When it melts, remove from heat. Let cool slightly.

Mocha filling
  1. Place your mixing bowl and wire whisk in the freezer for 30 minutes.
  2. Add sugar, cocoa powder, coffee powder, vanilla, 2 tbsp cream in a bowl. Stir for 2 minutes.
  3. Then add reset of the cream and beat until stiff peaks form.
Adapted from here.

Linking to:
Swathi's Baking Partner's Challenge.

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Tuesday, December 16, 2014

Paneer Sesame Fingers with a Twist

This month my challenge was with Sathya Priya Karthik. She gave me Paneer and sesame seeds. I would like to try different. Thank you Sathya.

Paneer - 10 pieces
(Finger shape and 1 inch wide)
Cornflour - 4 tbsp
Maida - 2 tbsp
Sesame seeds - 1/4 cup
Salt to taste
Oil to deep fry

Stuffing to fill the paneer
Green chillies - 2
Ginger - small piece


Stuffing to fill the paneer
  1. In a mixi jar add chillies and ginger and make a paste.

For sesame paneer
  1. In a bowl add cornflour, flour, salt and water to make a smooth batter.
  2. Take a piece of paneer and give 1/2 inch vertical slit and 1/4 deep slit in the middle and fill with stuffing.
  3. Dip the paneer pieces in the batter and roll in the sesame seeds and deep fry in hot oil till they are golden brown.
  4. Remove from the oil and drain on absorbent paper.
  5. Serve with tomato sauce.

Tuesday, December 2, 2014

Rajasthani Panchmel Dal

Toor dal / Kandi pappu - 1 cup
Red masoor dal / Erra kandi pappu - 1 cup
Moog dal without skin - 1/2 cup
Chana dal - 1/4 cup
Urad dal - 2 Tbsp
Ginger - 1 Tbsp minced
Garlic - 1 Tbsp minced
Chopped onion medium - 1
Tomato chopped large - 1
Red chilli powder - 2 tsp
Coriander powder - 1 1/2 tsp
Garam masala - 1/2 tsp
Water - 3 cups
Lemon juice - 1 to 2 tsp

To temper
Cumin seeds - 1 tsp
Black pepper corns - 3
Hing - a pinch
Turmeric powder - 1/2 tsp
Dry red chillies - 4
Curry leaves - 1 string
Oil - 2 tsp
Ghee - 1 tsp

  1. Combine all dals and wash. Soak in water for 30 minutes.
  2. Drain the dals. Add dals to a pressure cooker and add 4 cups water.
  3. Pressure cook for 1 whistle. Switch off the stove.
  4. Heat oil and ghee in a pan add temper it.
  5. Add onions and salt. Mix well and cook for 4 minutes.
  6. Add ginger, garlic and fry for 3 minutes.
  7. Add tomato and cook until oil separates from the mixture.
  8. Add chilli powder, coriander powder, garam masala and mix for 2 minutes.
  9. Add cooked dals and mix well. At this stage add 3 to 4 cups water and allow it to boil.
  10. Switch off the stove. Sprinkle lemon juice and mix well.
  11. Serve with roti or rice.