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.

  

Ingredients

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

Method 

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.

       

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.

Ingredients

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

Method

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.

Rajasthani Panchmel Dal

Ingredients

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

Method

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.

Kakarakaya Podi / Karela Powder version - 2

Ingredients

Kakarakaya / Karela / Bitter Gourd – 6

Oil to fry

To make Powder

Roasted chana dal / Putnalu - 3/4 cup

Sesame seeds / Nuvvulu dry roasted - 1/4 cup

Garlic pods – 10

Red chilli powder – 3 Tsp

Dessicated coconut powder – ½ cup  

Curry leaves

(According to your taste)  

Salt to taste

Method

1. Cut the karela into round thin slices. Spread on a plate. Leave it for 2 hrs.
2. Heat oil in a pan, deep fry the karela pieces until it turns crispy on medium flame. Strain the pieces.
3. Fry the curry leaves in oil.

To make powder

1. In a mixi jar add all ingredients listed under powder and make a powder.
2. Transfer this powder in a clean bowl and add fried karela pieces. Mix well.
3. Store it in an air tight container.

Other related links.

1. Kakarakaya Podi - 1

Dry fruits ladoo

Ingredients

Chopped dates - 1 cup 

Almonds - 3 Tbsp

Raisins - 2 Tbsp

Cashews - 2 tbsp

Pista - 20

Method

1. Dry roast the almonds, cashews, pista till slightly brown. Cool it.
2. In a mixi jar add dates, raisins, almonds, cashews, pista and grind to a coarse mixture.
3. Transfer it to a plate. Take small amount of the mixture and make balls.
4. Store it in a airtight container.

Vermicelli Sooji Halwa Dumplings / Semiya Bombay rava Boorelu

Ingredients

Vermicelli - 1 cup

Sooji - 1/2 cup

Jaggery - 1 1/2 cup

Boiled milk - 2 1/2 cups

Dosa batter according to balls

Ghee - 2 tsp

Oil to fry

Dry fruits chopped & elachi powder

Method

1. Heat ghee in a pan add vermicelli and roast it. Transfer it to another plate.
2. To the same pan add sooji and roast. Transfer vermicelli to the pan.
3. Add boiled milk and let it cook on low flame. Then add jaggery and mix well.
4. Mix until it becomes thick. Turn off the stove. Add dry fruits & elachi powder and mix well.
5. Let it cool. Divide into balls and dip into the dosa batter. Deep fry in oil. 
6. Transfer it to tissue paper.

Potato Stuffing Mirchi Bajji

Ingredients

Mirchi chillies

For the batter

Besan – 1 cup

Rice flour – 3 tsp

Ajwain – 1 tsp

Turmeric powder – a pinch

Baking soda – a pinch

Salt to taste

Preparation

                        In a bowl add all ingredients. Adding water, prepare medium thick batter.

For the stuff

Boiled & mashed potato – 1

Chopped onion – ¼ cup

Red chilli powder – ½ tsp

Chopped coriander leaves – 2 tsp

Curry leaves – 4 leaves

Cumin seeds - ¼ tsp

Garam masala – a pinch

Lime juice – 2 tsp

Oil – 1 tsp

Salt to taste

Preparation

1. In a pan add oil. Add cumin seeds, curry leaves. Allow them to splutter. 
2. Add onion and mix for 2 mins. Add mashed potato, chilli powder, salt, coriander leaves and mix well. 
3. Now add lime juice and mix well. Allow them to cool.                          

Method

1. Wash and dry the chillies. With a knife make a vertical slit in the middle of chillies on one side. 
2. Insert the spoon and pluck the thick white vein in the middle along with the seeds. 
3. After prepare the chillies, start filling with potato mixture. 
4. Heat oil on medium high. Dip the stuffed chillies in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. 
5. Remove to a paper towel. Serve. 

Ragi flour Oats Ladoo - 5 Ingredients Fix Challenge

This month Lakshmi Vimala gave sweet with 5 ingredients. I made these ladoos

Ingredients

Ragi flour - 1 1/4 cup

Oats - 1 cup

Ghee - 2 tsp for flour frying

Sugar powder - 2 tsp

Honey to make balls

Method

1. Dry roast the oats in a pan for 5 mins and transfer to a bowl.
2. Add ghee and roast the ragi flour in a pan until nice aroma comes.
3. Add oats to a mixi jar and make powder.
4. In a bowl add three flours and mix well. Add honey and mix well. Make balls.

Linking to:

"5 Ingredients Fix Challenge" by Lakshmi.

Bottle Gourd Cabbage Milk Curry / Sorakaya Cabbage Paala tho Koora

                                 
                                             

Ingredients

Bottle gourd/Sorakaya Pieces – 2 cups

Drumstick/Munakkada pieces – 10

Peas / Pachi batani – ½ cup
Tomato chopped – 1

Onion chopped – 1 big

Ginger garlic paste – 1 tsp

Green chillies chopped – 3

Red chilli powder – 2 tsp

Fresh coconut grated – 3 Tsp

Coriander powder – 1 tsp

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Green chilli chopped – 4

Curry leaves – 10

Turmeric powder – ½ tsp

Oil – 2 tsp

Method

1. Heat oil in a pressure cooker and temper it.
2. Add onion, chillies and fry until color change. Add ginger garlic paste and fry for 2 mins.
3. Add all vegetables pieces, and fry for 2 mins. Add tomato and saute for 2 mins.
4. Add chilli powder, salt, coriander powder, coconut, water (½ cup). Mix well.
5. Close it with lid. Allow the 3 whistles. After steam releases, serve with roti/rice.

Besan & Vermicelli Ladoo/ Senaga pindi & Semiya Ladoo - Shhhhh Cooking Secretly Challenge

This month I was paired with Sathya Priya Karthik. She gave me Besan and Vermicelli. These ladoos tastes really awesome.  Thank you so much for giving wonderful ingredients.  

Ingredients

Vermicelli / semiya - 1 cup

Besan / senaga pindi - 1 cup

Powder sugar - 1 to 1 1/2 cup

Ghee to make ladoo

Elachi powder - 1/2 tsp

Dry fruits

Method

1. Heat ghee in a pan, fry the until aromatic. Transfer it to a bowl.
2. Add vermicelli and fry until crisp. Transfer it to another bowl. Cool it.
3. Make the semiya as rough powder. Fry the dry fruits in a ghee.
4. Take a bowl, add roasted powders, sugar,  elachi powder, dry fruits and mix well.
5. Add ghee little by little and make ladoos. 

Carrot Egg Burji - Shhhhh Cooking Secretly Challenge

This month I was paired with Ramya. She gave me Onion and carrot. 

Ingredients

Grated carrot - 1 cup

Chopped onion – 1 medium

Green chilli slits - 4

Eggs – 3

Garam masala – 1 tsp

Ginger garlic paste – 1 tsp

Salt to taste

                

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Turmeric powder – ½ tsp

Curry leaves – 1 string

Method

1. Heat oil in a pan and temper it.
2. Add onion, saute for 3 mins. Add ginger garlic paste and mix for 2 mins.
3. Add green chilli, carrot and mix well. Close it with lid. Fry for 10 mins.
4. Add coriander powder, garam masala, salt and mix for 3 mins.
5. Now beat the eggs in a bowl. Add this mixture to the carrot pan and mix well. Fry until it separates.  
6. Serve it rots.

Kakarakaya Podi

Ingredients

Kakarakaya / Karela / Bitter Gourd – 6

Garlic – 2 whole

Red chilli powder – 3 Tsp

Dessicated coconut powder – ½ cup  

Curry leaves

(According to your taste)  

Salt to taste

Oil to fry

Method

1. Cut the Karela into round shape.
2. In a bowl add Karela pieces, Salt, Turmeric powder and mix well. Leave it for 1 hr.Squeeze the excess water.
3. Heat oil in a pan, deep fry the Karela pieces until it turns crispy on low flame. Strain the pieces.
4. Fry the curry leaves in oil.
5. In a mixi jar add garlic, chilli powder, curry leaves, salt and make slight coarse powder.
6. Now mix the coconut powder with ground coarse powder.
7. Heat 3 tsp oil in the pan, add ground mixture to it.
8. Keep stirring on low flame for 5 mins. Add fried Karela pieces and mix well.
9. Remove from flame and cool it completely.
10. Store it in an air tight container. 

Mango ice cream Milkshake

Ingredients

Mango pieces  - 1/2 cup

Milk chilled - 1 cup

Vanilla ice cream - 1 scoop
Mango jam - 1 tsp

Honey optional

Method

In a blender add milk, ice cream, mango, jam and blend for 30 seconds.

Serve in glasses.

Note:

If you want more sweet, add honey and blend it.

Other Mango recipes:

1) Mango Chocolate Drink
2) Mango Puree Fruit Salad

Marshmallow Candies

Ingredients

Marshmallow big size – 10
(If you are using small size, take 5 to 6 and roll it as small ball)

Butter – 2 tsp

Chocolate chips semi sweet – 1 cup

Gems / Sweet hearts for decoration

               

Method

1. In microwave safe bowl add butter and chocolate. Keep it for 40 sec to 1 min.
2. After that leave it for 30 sec. Dip each marshmallow into chocolate and press the gem/sweet heart. Prick this with lollipop stick or tooth pick.
3. Keep it in freezer for 30 minutes. 

Biyyam Vadiyalu / Sun dried Rice Fryums

Ingredients

Biyyam / Rice - 3 cups

Saggubiyyam / Sabudana - handful

Water - 12 cups

Salt to taste

Vaamu / Ajwain - 2 tbsp

Method

1. Soak rice and sabudana separately for overnight.
2. Next day drain the water in rice and make a batter with 2 cups of water . The consistency should be like dosa batter.
3. Add 10 cups of water to a bowl, put it on a stove.
4. Add drained sabudana and allow to cook. Sabudana should be transparent if it cooks properly. Add salt and mix well.
5. At this stage reduce the heat add rice batter and mix continuously to avoid lumps.
6. Mix well for 10 minutes. The batter becomes thick.
7. Place the star shaped plate with  murukku press. Fill the murukku press with thick batter.
8. Press on the plastic sheet. Leave some space in between. Place it under direct sunlight for 24 hrs. Flip it. Dry them under sun for 2-3 days or until they are completely dries.
9. Store them in an air tight container. They stay for one year.
10. Deep fry them in oil. Serve them with South Indian meal.

Note: Rice and water ratio should be 1:4.

Pala Puri / Milk Puri

Ingredients          

Puri – 6

Milk – ¼ liter

Sugar – 2 Tsp

For Paste 

Grated coconut – ½ cup

Roasted poppy seeds – 1 Tsp

Method

1. Make puris using wheat flour.  
2. Heat the milk in a pan, when its boiling add paste and mix it for 5 mins on low flame. 
3. Add sugar/honey and mix for 2 mins. Keep it aside. Let it cool. 
4. Now add the puri to milk leave it for 2 mins. 
5. Remove the puri and fold twice like handkerchief. 
6. Keep it on the plate and pour remaining milk over it. 

Linking to:
Gayathri's WTML event hosted by Sapana.