Saturday, June 16, 2018

Eggless Whole Wheat Chocolate Carrot cake - Ice cream Cone Cake

I made this delicious cake in march, it is sitting in my drafts from that time. When you are stuck with bloggers block, you know it is going to take sometime to spring back to your usual blogging routine. It is been almost 2 months now, since i took my camera out to shoot some food.
I m happy atleast to end this dry spell here, with this post. This carrot chocolate cake was made during my kids summer vacation. We have a hobby of cake browsing, my lil one enjoys to do it all the time with me. One such browsing, we came across this ice cream cone cake and he wanted me to make it. Their wish was delivered in the summer holidays and both the kids were happy seeing the chocolate dripping cake stuffed with their favorite oreos, nuts and chocolate.
This is a perfect cake for any celebrations. Kids would definitely love the toppings, so just with your imagination, i had some oreos, walnuts and half broken hershey's. Do try and let me know how you liked it by tagging me #icampinmykitchen.

Ingredients
1.5 cups of Whole Wheat flour
4 tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
3/4 cup sugar (kindly see notes)
1 large carrot, grated
1.5  tsp vanilla extract or orange blossom water
1/2 cup oil
1 cup buttermilk ( you can also use 1/2 curd and 1/2 water,whisked well together)
1/4 cup of warm water (if needed)

Buttercream Icing
200 grams unsalted butter
4 cups icing sugar
1 tsp vanilla extract
1 tbsp milk

Chocolate sauce
100 gram lindt dark chocolate
Melted in the microwave

Toppings
Chocolate sauce
toasted walnuts
few oreos
waffle cone
Hershey's bar Chocolate
Method
  • All ingredients must be at room temperature. Preheat the oven at 170C. Line 2,  5 inch cake pan  or 1, 8 inch cake pan with oil and parchment paper.
  • Sift together whole wheat flour, cocoa powder,  baking powder and baking soda. To this add the grated carrot and mix well.
  • In another bowl, take buttermilk, add oil and the vanilla extract/orange blossom water and whisk well to combine.
  • Now slowly add dry ingredients to the wet in 3 batches and using a spatula combine. Do not do it vigorously. The flour and the liquid should mix well, leaving no traces of flour. If you feel the batter is too thick, add warm water to it and make it to pourable consistency.
  • Divide the batter into two cake pans and bake the cake for 45-60 minutes or until done. Mine was done around 50 minutes. Insert a toothpick in the centre of the cake, it should come clean, that shows the cake is done.
  • Remove the cake out of the oven, let it sit for 5 minutes, then slowly  run a knife around the edges of the cake and unmould it on to a wire rack and let it cool completely.
  • If serving the cake as such, slice it warm and serve. As i was frosting the cakes, i cling wrapped them and refrigerated until use.
Buttercream Frosting
  • Take the butter in a large bowl, using a eletric beater, beat until smooth and fluffy, for abotu 3-5 minutes. Next add sugar, vanilla extract to the fluffy butter and beat again until sugar is completely incorporated with butter, Now check the consistency, it will be a bit thick, add 1 tbsp of milk to it and mix well, to get a smooth fluffy butter cream.
  • If you still feel the cream is too thick, add another tbsp of milk and whisk. I usually make the buttercream, just before i frost my cakes.
Fill and frost the cakes
  • Remove the cake from the refrigerate. Using a serrated knife, level the tops by trimming the dome/mound on the cake. Do not throw away these scraps, we will be making the cake pop with these, to be used as icecream ball.
  • Once leveled, slice the cakes into two halves horizontally using the serrated knife. So, now we have 4 slices of cake to be filled and frosted.
  • Keep a cake board/plate ready, put a blob of buttercream frosting in the middle so the cake doesn't move while frosting. 
  • Place a cake layer on top. Brush the top with simple sugar syrup.Fill the top of the cake with buttercream frosting. Place the second layer bottom side up.  Brush the top again with simple sugar syrup, fill again with some buttercream. Repeat this step for all the slices of the cakes. Once done, crumb coat the cake with frosting. This seals the crumbs well and gives a neat finish to the final decoration.
  • Let the cake sit for 10 minutes in the refrigerator after crumb coating. Add another layer of buttercream frosting around and on top of  the cake and using a offset spatula, smoothen the top and the sides. Let the cake sit in the refrigerator for 10 minutes, before adding the topping.

To make the ice-cream ball
  • Use the leftover tops of the cake, crumble them together in a bowl, add few blobs of buttercream to ti and bring it together to a ball. Dip it in chocoalte sauce and let it dry for 10 minutes.

Assembling the toppings on the cake
  • Let the cake sit  atleast 2 hours in room temperature prior to cutting. Assemble the toppings just before cutting, so it stays fresh.
  • Place the cakepop ball, dipped in chocolate sauce, in the centre of the cake, take a waffle cone, dip the eges in chocolate sauce and place it tightly on the cake ball. 
  • Now add crushed oreos, hershey's chocolate, toasted nuts and drizzle the chocolate sauce all over, so it drips on the sides of the cake. Add some crushed oreos to the sides of the cake. 
  • Cut and serve and enjoy the slices with a generous drizzle of chocoalte sauce.

Monday, April 30, 2018

Zaffrani Paneer - Rich paneer gravy, side dish for roti

The last day of Explore the Flavors, i m ending it with a rich and luscious paneer gravy. I started the marathon with a humble dish Poha and today it is rich and luxurious zaffron/saffron. I planned to do a flatbread with zaffron, but then there is something else coming up in September, if at all i m participating i needed that time, so i postponed it and proceeded with a gravy. I planned to do a potato and cauliflower gravy with zaffron, but then hubby prefers paneer gravy, so i changed it to zaffron paneer!
It was one rich gravy and the suttle aroma of saffron was scintillating. Hubby prefered it to be little more spicy, so next time i might pep up the heat a bit. It paired so well with hot roti's and my elder one relished that gravy. It is a perfect dish for lunch box and also for any party. Do try it and let me know how you liked it.
Here is the list of lunch box dishes i did this week. Will post a round up of all the themes i covered during Explore the flavors in a day or 2.

Ingredients
250 grams of paneer
2 medium sized onions
2 cloves of garlic
1 inch piece of ginger
2 nos green chilies
5 nos cashewnuts
1/4 tsp garam masala
2 generous pinches of saffron
1/4 cup thick yogurt

For the spice powder
4-5 nos red chilies
1/2 tsp coriander powder
1/2 tsp cumin seeds
Method
  • If using frozen paneer, remove the paneer from the freezer and keep it outside before you start making the curry.
  • In a pan,  heat oil, add chopped onions, green chilies, garlic and ginger and saute until onions turn translucent. Add cashewnuts to it and saute for a minute and take it off the heat.
  • Let it cool completely. Add 1/4 cup of water and grind it to fine paste. Take the ingredients listed under spice powder in a mixer and grind it to a fine powder.
  • In another sauce pan, heat oil, add the ground paste, saute for a minute. Now add the ground powder to this and mix well.
  • Let the mixture cook in a medium flame for a minute or two. To this add whisked curd and 1/4 cup of water, salt and a generous pinch of saffron. Mix well and let this cook for 5-8 minutes.
  • The gravy will start thickening. Add paneer cubes to it and cook for another 8-10 minutes in a simmer flame for the flavors to infuse well in the paneer. Take it off the stove, add another pinch of saffron to this and garnish with coriander leaves and serve it with roti.

Day 26
BMLogo

Sunday, April 29, 2018

Yam fry/Elephant Foot yam fry/Chenaikizangu fry

Almost last post of Explore th flavors, never imagined it be would this easy as I wasn’t  prepared with the last 2 weeks posts. Since the list was ready I was able to pull it off decently. Y for yam, I decided make a simple yet delicious fry with yam. I have cooked yam frequently after my marriage, but suddenly one day, I got a bad throat-itching after eating yam, so I got scared and totally stopped buying yam, even for my hubby. 
Yam is a safe veggie, if it is cooked well, though I knew this , I needed more time to understand and accept it and come out of fear.  Now I m cooking it frequently, like how I used to do it previously. 
I make yam masiyal, yam fry and sometimes a spicy kootu also. This yam fry is something loved amongst all the other dishes I make with them. My elder one loves it when served hot straight from the pan. I make this for his lunch for one of his stay back days, along with some jeera rice or coconut rice . It tastes divine with some hot rasam rice too! Do try and let me know how you liked it!
Ingredients 
500 grams yam/chena/chenaikizhango
1/2 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp salt
Tempering 
2-3 tsp oil
1/4 tsp mustard seeds
A pinch of hing
3-4 curry leaves 

Method
  • Remove hard outer skin of the yam using. Sharp knife. Cut them into thick slabs and further into thin strips and then into cubes. 
  • Take the cut yam into a microwave safe bowl, add water and rinse well. Take fresh water until the yam is submerged, add tumeric powder to it and mix well.
  • Microwave cook at power 100 for about 16-18 minutes or until done. In my microwave it gets done by 16 minutes. The yam must be well cooked, if you press a yam cube with your fingers it should mash well. Drain the water completely.

  • In a wide pan, add oil, splitter mustard seeds, add hing and curry leaves. Now add drained yam cubes to t. Do not disturb it for about a minute or two. Now add red chili powder and salt to it. Mix well, but gently, the yam Is already cooked, we are just seasoning it now.
  • Once mixed let this cook in a medium flame until it gets crisp. Mix once in a while. It will take around 12-15 minutes in a medium flame, do not increase the flame or else it might burn. Once done, remove it and pack it as side for any rice dish. 

Saturday, April 28, 2018

Xiaomi Pops/Instant Foxtail millet ipaniyaram/Instant Foxtail millet pops

Xiaomi, is not only the name of mobile, it is also the name of foxtail millet in chinese. When doing an A-Z food series, X,Y,& Z are problematic alphabets. I know what all tricks we adapt to get a proper post title xotic, xtra, xmas, and it goes on! While i was breaking my head to get a proper dish with X, wiki came to my help. I was looking for millets name in chinese and japanese languages, thank god, i was put off my misery pretty soon. Chinese use lot of millets in their cuisine. This foxtail millet/Xiaomi is made into a porridge which actuallly is a post-partum dish, that helps new mothers heal well.
 When i read that article in wiki, my happiness knew no bounds. I decided on this quick paniyaram/pops with foxtail millet, which can be made instant. It was super hit breakfast with kids, pack it with a spicy chutney, it will vanish in minutes.
Ingredients
1/2 cup foxtail millet
1/2 cup of cooked rice
1/4 tsp methi seeds
2 green chilies
a sprig of curry leaf
2 pinches of baking soda (read notes)
oil for cooking the pops/kuzhipaniyaram
Method
  • Soak foxtail millet and methi seeds for an hour. Once it is well soaked, drain the excess water, take the soaked millet and cooked rice in a mixer jar, add green chilies, curry leaves to it and grind it to a batter. Do not add more water, just 1/4- 1/3 cup of water.
  • Once ground, remove the batter to another bowl, let it rest for 30 minutes. Add baking soda to this and give it a brisk stir. 
  • Heat the paniyaram pan, brush the holes with oil, pour batter till 3/4th of every hole, add drops of oil to each batter filled hole. Cover and cook for a minute in a medium flame. 
  • Remove the cover, using a fork, turn each paniyaram and cook the other side for another minute with little oil. Remove the cooked paniyaram onto a plate. Repeat the same with the rest of the batter.
  • Pack these cute pops/bombs/paniyaram with some spicy chutney for your kids dabba.
Notes
  • This batter can be fermented overnight, if fermented, no need to add baking soda. 

Friday, April 27, 2018

White onion Kootu - Vellai Vengayam Kootu

Kootu are my goto dishes most of the days. I make them almost everyday, as i m used to having a kootu, even when i have a dry curry. Someday it is keerai/spinach kootu, or some veggies kootu. I have my very own kootu powder, which makes it pretty easy to make.Dump all the veggies and dal in the pressure cooker, add the kootu podi/powder, salt and water and pressure cook until done. Once the pressure releases, add tadka, it takes about 15-20 minutes from start to end. Sometimes when i have extra veggies, i chop and freeze them, that makes the process even more quicker. 
White onion kootu, something which amma makes once in a while for the health benefits. White onion is supposed to very good health, it is a good coolant for your body, and also good for your liver. They make white onion dishes for people who recover from jaundice, but people who eat white onion that time, will hate since they make it with less spice and salt. White onions has a sweet taste for themselves, so when it cooked with proper spices they taste amazing and pairs well with roti's and hot rice.
The day i made them i packed this kootu and also paneer curry for my elder one, he prefered the kootu more than the paneer. I have used coconut and chili along with ginger and cumin for the masala, that adds a nice zing to the sweet onions. Do try and let me know how you liked it!

Ingredients
1 big white onion
1/2 cup moong dal
1 medium sized tomato
1/2 tsp salt

For the masala paste
1/3 cup of freshly grated coconut
2 green chilies
1/2 tsp freshly grated ginger
1/2 tsp cumin seeds

Tempering
2 tsp oil
1/4 tsp mustard seeds
2  red chilies, broken
4-5 curry leaves
Method
  • Take the ingredients for the masala paste in a mixer jar, add 1/4 cup of water and grind it to a fine paste.
  • Chop the white onion and tomato. In a pressure cooker, take white onions and tomatoes, add moong dal. Add the ground masala paste to this, add 1 cup of water. Add salt and mix well. Pressure cook this for 4-5 whistles. 
  • Let the pressure release on its own. In a small tadka pan, add oil, when its hot, add mustard seeds, let it crackle, add curry leaves, red chilies and finally urad dal, let it turn golden brown, pour this hot tadka over the dal. 
  • I pack them with roti's, you can also enjoy them with steaming hot rice.
Related Posts Plugin for WordPress, Blogger...