Thursday, 14 December 2017
Tuesday, 12 December 2017
Tuesday, 21 November 2017
Chocolate truffle cake is my kids favourite and the aroma of chocolate fills my home with such an asthetic enviourment that keeps us all fresh and energetic.
chocolate being the most favourite ingredient, I too cannot resist myself by sneaking in to take a bite of it.
let's create this magic on my blog and you will be dazzled to get it in the most simplest way.
Ingredients required are easily available andi will directly fet into the method without mentioning the ingredients seperately.
First of all preheat the oven at 180 degrees for 20 minutes and grease the tin, place parchment paper and sprinkle flour and dust keep aside.
Lets mix the dry ingredients first, powdered sugar 2 cups,cocoa powder 3/4 cup,flour 1, 3/4 cup,saly 1 tsp,baking powder 1,1/2 tsp, baking soda 1,1/2 tsp.
Mix them all together, now lets mix all wet ingredients in it, add 2 eggs,vanilla extract 2 tsp,vegetable oil 1/2cup,milk 1 cup.
Use an electric beater to make a perfect batter.
In 1 cup hot water add 2 tsp instant coffee, add this in the above batter and blend it.
Pour in the baking tin and bake at 180 degrees for 30 mins. it can be be 5 ins less or more depending upon your oven.
Cool it down for 15-20 minutes, remove the edges and pat it with cold milk.
STEP 2 :
Take 600 gms dark chocolate and melt in microwave oven, besides this gently melt 700 gms heavy creme just below the boiling point.
Now add chocolate in it, add 2 tsp vanilla extract, nutella 300gms and keep in fridge for 1 hr.
Now whip it and spread on one layer of the cake and on the another one and on the edges.
With the nozzle and piping bag, decoratte the sides and the edges of the top layer.
Give more additions by fruits and coating with fruit glaze, chill for 3-4 hrs nad enjoy the yummilicious truffke cake.
Friday, 26 May 2017
Friday, 19 May 2017
Monday, 8 May 2017
- 1 cup yellow moong dal (split) , soaked for few hours
- salt (as per taste)
- a pinch of hing
- 2-3 green chilli paste
- cottage cheese 200 gms
- chopped coriander
- 1 tsp chaat masala
- 1 tbsp besan
- oil for cooking
- Blend the soaked moong dal with little water to get the consistency and salt
- Then add heeng and green chilli paste
- Heat oil in a non stick pan and with a bowl spread the mixture to make a pan cake
- When it turns little brown from one side add scrambled paneer with chaat masala and dhaniya in the center
- fold it and serve with green chutney.
Note: For Green chutney add fresh dhaniya, salt, amchoor powder with little water in a blender and its ready.
Kale chana are high source of protein and is an excellent food for controlling Blood sugar.
Kale chana chaat mixed with seasonal salad vegetables and spices gives a very nice and flavourful combination.
The only worry you need to have is to remember to soak the back chanas overnight, rest will take just few minutes to relish it and start your day with a healthy breakfast option.
- Black chane 250 gms (soaked overnight)
- 1 tomato chopped
- 1 onion chopped
- 2-3 green chillies chopped
- 1-2 julienne ginger
- Fresh coriender
- Lemon juice
- Black salt
- Red chilli powder
- Chaat masala
- Boil the Soaked Chanas in some water n just give one whistle in cooker
- If there is excess water let it evaporate.
- Mix all the ingredients in chana.
- Give it a toss and garnish with fresh coriender.
- Serve and enjoy the tangy n spicy Chaat.
Note: You can add boiled and chopped potatoes, but for diabetic people you can avoid it.
Also can add pomegranates,cucumber,pineapple chunks or any other fruits n veggies as per your choice.