Fresh Fruit Cake...a pleasant Birthday surprise for your loved one!

This is a very special post and yes of course for my someone special...my little nephew who turned 4 a few days back! For long i had been thinking to do something exciting on his birthday but couldn't really assimilate courage to venture what i had actually thought of. So this time i didn't give in to my fears but attempted an ever so tasty and delicious Fresh Fruit Cake for my little one. 

Cakes are not a very regular affair in my kitchen coz of the time and dedication it requires. This was my second attempt at creamed cake and Bang-On!! I was amazed at my creation..superbly yum..and filled with goodness of cream and fresh fruits!

A Birthday cake is an integral part of the birthday. I think 'Birthdays are Nature's way of telling to eat more Cakes!' Nothing can replace the joy you feel from seeing children's faces light up when they see their birthday cakes for the first time – this is a truly priceless sight and my version of simple fresh fruit cake can help make this happen for you and your kids, right in your kitchen!

Ingredients:-

For Cake
1 - Vanilla sponge cake (Check the recipe here) 
150 gms - Whipping cream for creaming
150 gms - Whipping cream for frosting
80 gms - Icing sugar
3 tbsp - Strawberry filling (Used a market one. You could use Strawberry jam instead)
3-4 tbsp Sugar syrup
4 tbsp diced pineapples (small sized)

For Decoration
Grapes - cut into halves
Oranges (Keenu) - cut into quarters
Kiwi - cut into circles
Pineapples - cut into strips
Chocolate morsels - handful 
Roasted Almond slivers - fistful 

Steps to follow:-

1. Cut the vanilla sponge into 2 layers

2. Take whipping cream and icing sugar to it and whip till light, fluffy and soft peaks are formed. (For creaming)
> For the filling the cream should be slightly stiff in texture.
> For the frosting, the cream should not be very stiff but a little soft in texture with stiff peak still getting formed.
3. With the help of a brush, soak the bottom cake layer with the sugar syrup generously
4. Take a dollop of strawberry filling and spread it evenly over the cake.
5. Now spread the whipped cream and add finely chopped pineapples on the cake
6. Over the diced pineapple pieces put the second cake layer on top.
7. Apply sugar syrup and start with crumb coat (creaming).
8. Refrigerate for 1 hour so that creaming is set
9. Once the creaming/filling of the cake is set its time to frost the cake.
10. Now take some whipped cream (soft in texture) on a palette knife and cover the top layer of the the cake and sides
11. Smooth-en out the sides and the top of the cake.
12. Now move the cake onto the cake board and pipe with beautiful designs and decorate with kiwis, oranges, grapes, pineapples and chocolate morsels and cover the sides with almond slivers. (As depicted in the pic below or in whichever way you like)
13. Refrigerate the cake and take it out 30 mins prior to serving for it to get to room temperature.

Dal Bukhara...aka Makhni Dal | A replica of restaurant style

Butter and cheese are my two favorites! Sinful!!..Yes..i don't care sinning if its them! A bowlful of soup with a dollop of butter and a creamy pasta with loads of cheesy surprise in it are enough to get me happy and chirpy. :) 

Looking at me, people will surely think that i am very diet conscience person, but no, its not the case AT ALL!! Its only when there's a family wedding when i feel the need to worry about those extra kilos else 'I don't care'. How can anyone neglect food..good food!!!! So this weekend was all about food..i mean lip smacking delicious 'calorie' loaded food, and we both loved it. Mr.P is a bit anxious about oils and butter but he seems to be carefree if my signature style Dal Makhni is on the menu.

My style recipe of 'Dal Makhni' truly lives by the name 'Makhni' and yes its heavily loaded with all that you can call sinful. Butter and cream! Makhni gotta be nothing but makhni, so no healthy oil options or Nutralite for my gravies pls!

If you want a restaurant style Dal Makhni or Maurya's patented style 'Dal Bhukhara' then follow my recipe exact and do not hesitate even if you think it will add to the few inches.  Its absolutely easy, take my words for it. I make it especially for my P and he loves it every-time. He is the reason why i have actually perfected this dish. Its his all time favorite. 

P.S. Do not get intimated with butter quantity pls!! Heaven's sake, its MAKHNI after all. :) Pure sinful indulgence..totally homemade!

Ingredients:-

1 cup Whole Black gram lentils (Sabut Urad Dal)

1/2 cup Kidney beans (Rajmah) 

1 tbsp ginger garlic paste

1/2 cup Tomato puree

1 cup Milk

1 tsp Garam Masala

100-120 gms Butter (Amul)

1/2 tsp red chilli powder 

1 small black cardamon (deseeded, seeds powdered. Do not discard the shell. You can use it next time while pressure cooking some other dal.)

Salt to taste

Steps to follow:-

1. Mix whole black gram and kidney beans and soak in water overnight.

2. Pressure cook dal with ginger garlic paste and some salt up-to 3-4 whistles.

3. Once the dal has been cooked, add some water (1-1.5 cups)  if the dal has become to dry. 

4. Unlid the pressure cooker and leave it on a simmered flame.

5. Add the milk, puree, butter to the cooked dal and let it cook in a low flame for 20 - 30 mins.

NOTE: Cooking for 20-30 mins will allow the dal to absorb all the flavors and its the simmering on the low flame which adds to the dal makhni flavor.

6.  Once the dal has thickened a bit, add garam masala, salt and powdered seeds of black cardamom.

7. Serve hot with tawa naan, some spicy Kadhai Paneer and a bowlful of dal topped with a dollop of makhan.

Variations:-

1. While pressure cooking the dal, you could add whole spices (cinnamon, black cardamom, clove) as well.

2. Incase you wish to add some onions to my recipe, you could do it by adding one finely chopped, pan fried onions to the cooked dal along with tomato puree and milk.

3. 1/4 cup of heavy cream can also be added to the recipe and then you can reduce the quantity of milk if needed.

So you too can win the hearts of your loved one. Cook it with love and you will master it for sure.

Paneer Zaiqedaar...a creamy luscious mughlai delight!

India is home to a huge population. A population which in true sense can be called as 'Diversified'. We belong to a nation who takes pride in its rich heritage and unanimously work towards the progress of the nation's better future. A secular country where the people belong to different regions and follow native cultures and abide by their reverend religions. India is an epitome of versatility and has huge potential to excel in every field. Ancient Indian Architecture, Indian Classical Music, Plethora of Indian dance forms and many more epitomizes our rich background. Not to forget, the Indian cuisine which is famous round the globe for its wide variety as it encompasses varied regional cuisines native to Indian subcontinent. 

A lot of cuisines in India are native to specific regions while some have been a result of historical incidents such as foreign invasions, trade relations and colonialism, which played a significant role in introducing certain foreign foods and culinary techniques to the country. India had a Golden age era which was when the country witnessed multiple invasions but while the invasions had there own pros, the two significant benefits have been witnessed post Mughal invasion and British rule. The former lend us a rich cuisine to cherish for all the years ahead and the latter gave us infrastructural developments. Talking about the former one, the mughal cuisine, now represent the cooking styles mostly followed in Northen part of India. 

Mughlai cuisine consists of the dishes that were prepared in the kitchens of the royal Mughal Emperors. Some of the Mughlai dishes have names such as biryani, pulao, kebabs, kofta. This is suggestive of the strong influence of Muslim cooking style in Mughlai cuisine. The Mughals have truly left a long lasting influence on India, which is also reflected in the cuisine of India. 

Since the Mughlai food occupies a commanding position in the popular cuisines of India, I bring to you my second share on Mughlai food which belongs the category of 'Kormas'. Kormas are curried dish prepared from yoghurt and nuts and hence the rich flavors makes it a  perfect dish for celebration dinners in your family.

Ingredients:-

250 gms Cottage cheese (cut into 1 inch sized cubes)

For marinade

3 tbsp curd

1 tsp ginger-garlic paste

1 tsp kasuri methi

1/2 - 1 tsp red chilli powder

1/2 tsp garam masala

1/2 tsp turmeric powder

1/2 tsp salt

For the Korma

1/4 cup curd

1 tbsp ginger garlic paste

3 tbsp almonds (roasted in a pan)

1/2  cup tomato puree

1 tsp red chilli powder

1/4 cup caramelized onions

1-2 green chillies roughly chopped

1 tsp garam masala

1/2 tsp turmeric powder

1 tsp coriander powder

3 tbsp heavy cream 

1/2 tsp caraway seed (shah jeera)

1 black cardamom (badi elaichi) 

2 tbsp oil

salt to taste

For Garnish 

Finely chopped Coriander

1 tbsp roasted cashew nuts 

1 tbsp raisins 

1 chopped green chilli  

Steps to follow:-

NOTE: How to make caramelized onions?

Finely slice onions. Heat oil in a skillet and once the fat begins to ripple, throw in the sliced onions and constantly saute or swirl the pan to avoid onions from burning. Adding a pinch of salt seasons the onions at the same time it speeds up the caramelizing process. Continue stirring and watch as the onions' color turns darker and darker. Once the onions look dark brown in color, they have been caramelized. Turn off the gas and use it for any preparation.

1. Mix paneer and all the ingredients (listed under marination) in a bowl and let it marinate for 3-4 hrs.

2.  Heat oil in a pan and stir-fry all the cubes of paneer until they are slightly golden. Transfer to a paper towel, leaving as much oil as possible in the pan. Reserve the oil. Set the paneer aside. You could also grill them in oven or tandoor.

3. In a mini-blender, combine the caramelized onions, water, curd and roasted almonds and green chillies into a thick paste, . If necessary, add more water for a smoother flow. Set aside.
4. Heat oil in a pan. Add  shah jeera , ginger garlic paste, black cardamom and saute till they look slightly roasted.

5. To this add the curd-onion mixture and saute for sometime.

6. Add turmeric powder, coriander powder, red chilli powder and garam masala and saute for 1-2 minutes till the raw smell disappears and the mixture becomes dry. Cook until fragrant.
7. Add the pureed tomatoes and stir continuously till the raw smell disappears.

8. Add cream and add  about 1 to 1-½ cups of water. Bring to a full boil, then lower the heat to medium-high. 

9. Add the pan roasted paneer. Cover with a dome-shaped lid to enable the steam to fall back in the saucepan. Simmer the gas and let it cook for about another 10 minutes. 

10. Season with salt. Cook for another 5 minutes without lid. 

11. By now the korma would have thickened and would have turned into nice brownish red color.

12. Transfer the korma to a serving bowl and garnish with roasted cashews and raisins and sprinkle some finely chopped coriander leaves and green chillies.

13. Serve hot with mughlai parathans or butter naans.

Rose & Cardamom Panna Cotta

Often its the case that things happen because they were destined to take place. There is no connection, no association, yet, when such incidents occur, they leave one wondering why did that happen really?? Sigh!! But its only a little later that you realize, the reason. 

Here's my story when i was struck with something that was completely clueless about! 

I was on a look out on a recipe of a savory to contribute for a food event on an FB group, that i am a part of. I picked my key ingredients as Rose and Cardamom, still clueless with what to cook. This Italian dessert, delicately named, Panna Cotta, was one such case that just stormed up suddenly in my kitchen that day. I was completely uninformed about the ingredients of this dainty looking Miss, until i found myself in a local store frantically collecting stuff for my sweet cravings! 

I can't recall how and when i happened to hear this name, but i remember whenever its was, since then i have had an apprehension towards this jello, that making it would be a daunting task! Ha ha ha ha..Really??? I mock at myself now, laugh at my own presumptions and wonder how stupid i could be! The little did i know that this was THE one of the easiest sweetsomes to master! Finally, i attempted it, and it was all done in 30 mins!!! Yes, thats all! Mine was a royal amalgamation of Rose and Cardamom, sound exotic, Isnt it?? Trust me, it tasted similar too. An easy peasy pudding for which you could have varied versions of flavors - Vanilla, Saffron or Chocolate or may be Mango..You are permitted to think aloud with its flavors coz this dame will never give you a tough time...I bet!

Try it yourself to conquer your fright just like i did..ha ha ha!

 

Ingredients:-

1.5  cups heavy cream

¼ cup Sugar

1.5  tsp powdered Gelatin

3 tbsp cold water

½ tsp freshly grounded cardamom powder

2 tbsp fresh rose petals – Churned in a blender with little milk

2 tbsp chopped pistachios

Flavorless oil for ramekins

Steps to Follow:-

1. Line the ramekin with slight oil and keep aside. 

2. Sprinkle gelatin over the cold water in a bowl and let it stand for 5-10 minutes, until soft.  3. Heat the heavy cream with sugar in a saucepan until the sugar is completely dissolved.  

4. Add in the pureed rose petals and thoroughly mix. 

5. Remove from the heat and stir in the cardamom powder. 

6. Add the gelatin to the warm panna cotta mixture & stir until gelatin is completely dissolved. 

7. Divide the mixture and pour into 2 ramekins and refrigerate (Freezer compartment) of atleast 3 – 4hrs. 

8. Garnish with finely chopped rose petals and pistachios  juliennes. 

So here It is..the gorgeous beauty, absolutely drool worthy, waiting to be yours truly! Try this Italian pud and grab appreciations galore!

NOTE: De-moulding these lovelies could be tricky, so when out of the snowy zone, heat some water in a pan and give it a boil. Dip the ramekins in the hot boiling water for NOT more than 5 secs.  Run a knife around the edges of the ramekin and invert it on a serving platter. If the panna cotta doesn't de-mould right away, tap the ramekin lightly on the countertop to loosen it. If it still doesn't de-mould, return it to the hot water bath for another five seconds and repeat. Still doesn't, don't panic, Panna cotta can also be served without de-moulding. :)