Friday, November 30, 2012

Molten Lava Cake for Eggless Baker's Group

Molten Lava Cake had been on my to do list since quite some time.Had been wanting to try the eggless version, but as always I was apprehensive with trying something new in baking. Wonder why I have lost my confidence when it comes to baking ? Any way Gayathri announced this challenge a little before time as I was traveling and knew would not be participate later. Thanks a ton Gayathri, you sure are a sweet heart.

So here is the Lava Cake that I tried. In fact I tried the same recipe but with two different lavas. One with dark chocolate and the other with white chocolate.It is difficult to say which one was better......but actually I love orange zest and so maybe found that better. The white chunk was larger and it oozed lavishly. I felt as though I was eating a sinful dessert in a 5 star! I dusted some icings sugar on the dark chocolate lava cake  and served with vanilla ice cream and some black berries. Since my son is off desserts and hubby not too well I shared these with niece who went crazy and wanted me to make some more. The recipe is simple , but I guess I should keep this dessert for  special occasions .

double boiler to melt the butter and dark chocolate

in go the dry ingredients

chunks of chocolate in the center

ready to be de moulded

I used condensed  milk as egg substitute.
1/2 cup dark cooking chocolate

1/2 cup butter( room temperature)
1/2 cup condensed milk
1/2cup all purpose flour
1/4tsp baking pwd

Sieve.  flour and baking powder. Keep aside.

Melt dark chocolate over a double boiler.
Add butter to it . Let this melt too.
Add condensed milk, mix well.
Add the flour mix.
Remove from fire.
Give 2-3 vigorous stirs. 
Pour into greased ramekins.
Fill just about till half, leaving space for the cake to rise.
Insert a big chunk of cooking chocolate , making sure it is absolutely covered with the batter.
Bake in a pre heated oven at 350deg for 15-20 mins.
Remove and let stand for 2 minutes.
Place the serving plate on top of the ramekin and invert the cake carefully.
Dust some icing sugar.

Serving options..
With ice cream
With berries of your choice.
Orange or lemon zest.
Eat it as it is.

with white lava and orange zest

I enjoyed making these and more than that I enjoyed eating them, though with every bite I took my heart sank!..but was glad that the portions were small. A super one!!

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Thursday, November 15, 2012

Gujrati Khakra for Indian Cooking Challenge

 With the rising sun a hot cup of masala chai along with some crisp sada khakra, smeared with ghee and drizzled with jiralu is what you will see in a Gujrati home.

Khakra is nothing but a flat crisp Indian bread made from wheat flour.The existence of khakhra probably came from using the left over chapattis.These left over chapattis were pressed to make khakhras. In olden days the biscuit culture was not there and Gujjus normally had , rather still have left over bhakhri or khakhra with their morning tea.

With time these khakhras have changed.They are made in different shapes, flavors, and even made with different flours.Since khakhra making is rather tedious and time consuming we find ladies who take orders for these and  customize these.Some of them call for the flour and ghee from the customers. A large variety is available in the market.One is amazed to see the possible variety's of these.Here in our city we have the most famous khakhra shop which sells a huge variety. Check here to be astonished by the variety of khakhras !!The home made khakhra is now being replaced with machine made khakhras.They have come up with  machines which use hydraulic technology for pressing, cutting and partial roasting of these.This surely is hygienic and maintains the quality in terms of taste and size.

After giving the recipe to Srivalli for the Indian Cooking Challenge, I knew I had not done justice to the khakhras made by me. I had used the flour that we use at home, and this flour is milled little coarse, so the khakhras I made turned out little thick. These tasted good but I was not happy.

Next day I asked a friend to help me with these.So we made the rotis from finer flour and then I roasted these.I learnt something new at her place that the khakhra should be roasted on a gridle which has a slight depression.Check I have clicked a picture.Second a kitchen towel should be wrapped in another napkin , nearly the size of khakra..this shall help in pressing the khakhra evenly .This should be loosely wrapped.Yet another trick is to place a roasted khakhra and then place a pot on this . This shall maintain the mild depression that has been caused by the roasting on that special gridle.

Should we get on to the recipe now…

Sada Khakhra
150gms wheat flour
4tbsp oil
Salt to taste
Rice flour for dusting

Jeera Mari na Khakra

½ tsp black pepper
1tsp cumin seeds

Bind a semi soft dough with oil and salt.
Let rest for 15 minutes.
Make small balls from this dough.
Roll into chapattis, but they should be paper thin..
Finish rolling all chapatis.
Swithch on the gas and cook the chapatis, making sure they do not have a single blister.
They should be half done.
Remove from the gridle and apply ghee to each chapati.
Stack them one on top the other.
Once these are done let them cool and come to room temperature.
Heat the gridle and place one chapati on the gridle.
Press the chapatti with a kitchen towel starting from the sides and coming to the centre.
Flip it over and repeat the process.
You will have to switch off and on the gas to maintain the absolute low temperature.
Once the khakra is crisp, remove from the gridle and let cool.
Repeat with the rest of chapatis.
On cooling they shall become dry , crisp and crunchy.
After roasting each khakhra place a pot on it.This shall give it a mild depression.
Store them once they cool down.

special thin rolling pin

a perfectly rolled thin  chapati

the half done,,,,,, roti stack

a thin roti

wooden roti presser

gridle with a mild depression

steps showing how to make a cloth presser for khakhras

half done rotis being made  into khakhras

pressing from sides to center

keeping the pot with a depression on the khakhras

crisp crunchy khakhras

These khakras are served.... in various ways.
 smeared with ghee and jiralu.
 served with methia masala
 served with choonda. (I shall be sharing this recipe very soon.)
 served with chai

a few very popular flavors....
Jeera mari
Methi Masala

fusion khakhras
pav bhaji
pani puri

khakhras with different flours
baajri na khakhra
chola fali lhakhra
dosa khakhra

a delight for kids
chocolate khakhras

These are the so called khakhras from the first batch I made..I flavored them with cumin seeds and black pepper pwd.You can see they are thicker and the circles are not perfect , though the taste was awesome.

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Tuesday, November 6, 2012

Cucumber Cream Cheese Rolls

When it comes to salads, the first ingredient that comes to my mind is cucumber.They are my favorite.As kids, when we used to get off the school bus, a hawker selling fresh cucumbers and radishes would be waiting for us.These were peeled and immersed in water.The minute the school bus would stop he would apply a generous layer of chaat masala and drizzle lemon juice on these cucumbers.Our salad was on the road…and we friends would stand and eat and gossip right on the busy Delhi roads.Times have changed and even though my love for street food has not changed yet, I can’t imagine myself eating on those busy streets.

For this month’s Blog Hop I have been paired with Jayanthi.I could have made so much from her blog, my my..she surely has some wonderful recipes.Not to forget the clicks.Absolutely stunning!I had loads of book marked recipes from her blog, but since I was travelling and had very little time, I decided to pick something simpler.Cucumbers!!..yes loved these rolls at her blog, so here I am with a few changes…

Cucumber strips
Wash the cucumber, do not peel.
Using a peeler remove strips.

3tbsp....... cream cheese
2tbsp....... hung curd
½.............. green chilly
¼ tsp....... basil
Coriander leaves
Mint leaves
Salt and pepper to taste
Blend lightly all ingredients in the mixie.
Remove and place in the frig to make it a little firm .
Place the strip of cucumber.
Pat dry with a kitchen towel.
Place ½ a teaspoon of the filling.
Roll the strip.
Serve chilled.

These rolls came out very cooling and were appreciated by all.I wish I had made the filling a little dense for better presentation.
Thanks Jayanthi!!..a wonderful quick recipe!!

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Saturday, November 3, 2012

Jeera Aaloo

 When we talk of Indian food , Potatoes is the simplest and quickest to cook. Jeera Aaloo is a quick side dish to many daals and curries. Even the kids enjoy it. I love to eat these with some fresh white bread.I know it is the most unhealthy thing to do, but I guess if you indulge in such foods once in a while it is forbidden.Of course you can serve these with just about anything.I will quickly give you the recipe..and trust me it shall only take 5 minutes to get these on your table all you need is boiled potatoes.So here goes the recipe of Jeera Aaloo for Kalyani's Magic Mingle, hosted by Pradnya.

1cup......... boiled potatoes, peeled and cubed
1tbsp........ cumin seed
1-2............. dry whole red chilly
1tsp........... dhania jeera pwd
1/2 tsp...... red chilly pwd
1/2 tsp ......dry mango pwd
1/4 tsp....... turmeric pwd
Chopped coriander leaves.
Salt to taste
Heat a pan.
Add cumin seeds , let crackle.
Add whole red chilly.
Add potatoes and all spices , including coriander leaves.
Mix well .
Serve hot garnished with coriander leaves.

MM Nov 12.jpg
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Friday, November 2, 2012

Aaloo Anaar Raita

Today I have another quick recipe  for Magic Mingle with Potato and cumin combo.Kalyani's monthly event is being  hosted by Pradnya.This is a very cooling raita, which is little spicy and at the same time crunchy and sweet due to the pomegranate pearls.A delicious raita which surely attracts your guests or family at the table.I served this with some parathas , but of course it can be served with a biryani as well or with a meal.


What goes in the raita..
Beaten curd,do not add water , it should be nice and thick.
Boiled , finely chopped potatoes.
Finely chopped green chilly.
Finely chopped mint.
Salt to taste.
Mix every thing and chill.
Garnish with cumin pwd, mint leaves and ruby pearls.
Serve chilled.

Roasted cumin pwd
Pomegranate pearls
Mint leaves

MM Nov 12.jpg
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Thursday, November 1, 2012

Dilli ki Aaloo Chaat

This month's Magic Mingle has my favorite ingredient. Yes you guessed right! Potatoes!!When Pradnya announced Kalyani's event I knew I had to make this Aaloo Chaat.It would not be fair if I would miss this finger licking Delhi street food.

The boiled potatoes are peeled and fried on a gridle with a generous helping of oil.Fruits and sweet potatoes or fresh boiled green peas too are added, but my favorite is just the aloo all soaked up in that kaala chaat masala with the tangy tamarind water to give that zest!!Here is how you have to fix it...

Boiled potatoes, peeled and cut into cubes.
Black salt
Red chilly pwd
Yellow chilly pwd
Roasted cumin powder
Black pepper pwd
Salt to taste
Pinch boora khand (use powdered sugar)
Tamarind water
Lemon juice
Fry the cubed potatoes on a gridle, till crisp.
Mix in the spices according to taste and drizzle the tamarind water and lemon juice.
Serve hot.

The kaala chaat masala is available in Delhi only, so you can mix the above spices to get near to that flavor.

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