Posts Tagged ‘cream’

I made this cake yesterday for my husband’s birthday. I know he loves chocolate so the cake should be something chocolatey. A few days before his birthday I started looking for some good chocolate cake recipe then this idea of making black forest cake came in my mind. I have seen him eating this cake several times and liking it, so I decided to make him this delicious cake on his birthday.

I wanted to keep this a secret but I could hardly keep secrets from him and told him that I’m baking a cake and it is something to do with chocolate! I know even I bake cupcakes for him he will a happy man but then it’s his birthday and what more excuse I want to bake a splendid cake. As soon as I brought the cake out from the fridge, he was delighted and happy to see it. My little one went crazy after looking at the cake and he wanted to cut the cake too, for which he was waiting since morning… every now and then he will ask, mama…Is the cake ready?…He was so happy and excited that he kept poking the cake in the fridge and tasting it with his little finger the whole day long.

Black Forest Cake

Black Forest Cake

My recipe for this cake may not be the authentic style of making black forest cake but I tried to make it more delicious and magnificent at the same time. And I think I have succeed in that regard. The cake was so soft, moist and fluffy, with the smooth vanilla cream and the cherry filling in between layers, makes this a wonderful dessert. It took me some hours to make and assemble this cake together, but the end result is worth every wait and effort. And nothing makes me happier than cooking for my family and friends…the people I love most in the world!

Ingredients:

Makes 2  9-inch four-layered cake:

Source:  Cake recipe adapted from David lebovitz

  • 2 ounces bittersweet or semi-sweet chocolate chopped
  •  2 ounces unsweetened chocolate, chopped
  •  6 tablespoons water
  •  2 sticks unsalted butter, at room temperature
  •  1 ¼ cup + ¼ cup sugar
  •  4 large eggs, separated
  •  2 cups all-purpose flour
  •  1 teaspoon baking powder
  •  1 teaspoon baking soda
  •  ½ teaspoon salt
  •  1 cup buttermilk, at room temperature
  •  1 teaspoon vanilla extract
  • cocoa powder for dusting the pans
  • Chocolate shavings for garnishing

Method:

  • Adjust the oven rack to the center of the oven and preheat the oven to 350°F.
  • Butter two 9 inch round cake pans and line the bottoms with parchment paper. Butter the parchment papers, dust with cocoa powder, tap out excess and set aside.
  • Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.
  • In the bowl of an electric mixer fitted with paddle attachment,cream butter on medium speed until light and fluffy. Add the sugar and beat on medium speed for 5 more minutes, scraping down the sides with a spatula as necessary. Beat in the melted chocolate and the eggs yolks one at a time, making sure each one is fully incorporated before adding the next.
  • Sift together the flour, baking powder, baking soda, and salt.
  • Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.
  • In a separate bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.
  • Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.
  • Divide batter evenly among the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a cake tester inserted in the center of each layer comes out clean, rotating pans halfway through for even baking. Allow to cool in the pans for a few minutes, then take out and leave to cool completely on a wire rack.
  • While the cakes are baking and cooling, make the filling, syrup, and icing.

To make the syrup:

  •  1/4 cup sugar
  • 1 cup water
  • 3 tbsp cherry juice/syrup (from the canned cherries)

Bring the sugar and water to a boil, stirring until the sugar has dissolved and water is reduced to about 1/2 cup. Take off heat, stir in the cherry juice and allow to cool. 

For the whipped cream:

  •  2 cups heavy cream, chilled
  •  ½ cup powdered sugar
  •  2 teaspoons vanilla extract

To make the whipped cream, combine the heavy cream, powdered sugar and vanilla extract and whip until soft peaks form. Refrigerate whipped cream until ready to use.

To make cherry filling

  • 2 cups fresh cherry, pitted( reserve some whole cherries for topping)
  • 1 tablespoon sugar

Chopped down the cherries roughly and mixed together with sugar and keep it in fridge until ready to use.

Assembling the cake:

  • Remove parchment papers from the bottoms of the cakes. Using a long, serrated knife, remove the top crusts to flatten the surface of the cakes.Split the cake horizontally to get 4 layers. Place one cake on a cake stand or your serving plate (wide strips of parchment paper placed under the cake will keep the serving plate clean after frosting). Brush the top of the bottom layer with syrup, frost the top with a little less than 1/4 of the cream and with a spoon drop the cherry filling on top of the cream. Repeat the same step to complete the rest of the layers.
  • Frost the top and sides of the cake with the remaining cream.Cover the sides with grated dark chocolate and evenly keep 7 small pile of chocolate shavings around the top of the cake and top each with a cherry. Remove the parchment strip from the platter before serving. Place the cake in the refrigerator until the cake is firmly set, for about an hour or until ready to serve, then serve.

Making dal in our home is day-to-day affair. Everyday in the afternoon, mom will make dal chawal and some sabzi for lunch. And after coming from school we used to have this meal. While working, when I used to get home for dinner, I have to have some dal chawal to complete my meal. Dal makhani is an exotic version of simple dal dish. Whenever we used to have some guests at home, this will surely be on the menu. Its something different than usual dals.

Usually dal makhani is made with whole urad dal but mom also combines small kidney beans and channa dal to make this. obviously I am going to follow the same recipe which  always taste wonderful with hot rotis and rice.

Dal Makhani

Dal Makhani

Ingredients:

  • 1/2 cup whole urad dal
  • 3 tablespoon small kidney beans/Rajma
  • 2 tablespoon bengal gram(Channa dal)
  • 2 whole dried red chillies
  • 1 teaspoon cumin seeds
  • 1 medium white onion, chopped
  • 1 green chilli, chopped
  • 3 tablespoon crushed tomato
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 2 tablespoon heavy cream
  • 2 tablespoon olive oil
Dal Makhani

Dal Makhani

Method:

  • Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight.
  • Drain the water and pressure cook the lentils in about 2 cups of water, salt to taste for 3 whistles.
  • Let the pressure cooker cool down and then open the lid, see if the rajma is soft and cooked throughly.Mash the lentils lightly with the back of a ladle.
  • Heat oil in a pan over medium high heat, add cumin seeds, red chilli and  when they begin to change color, add chopped onion, garlic, ginger and green chillies and saute until the onions are translucent.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, salt to taste and cook for 3-4 minutes more.
  • Add the cooked dal along with the cooking liquid. Add some water if the dal is too thick.
  • Cook on low heat for about 2-3 minutes. Add the cream and mix everything.
  • Garnish with fresh cilantro leaves to serve.
Dal Makhani

Dal Makhani

Paneer Makhanwala

Posted: April 20, 2011 by incidentalcooksuman in Curries, Dinner, Indian Food
Tags: , , , , , , , , , ,

Paneer Makhanwala is a dish from Mughlai cuisine. Mughlai cuisine consists of the dishes which were prepared in the kitchen of Mughal Emperors. These dishes are very exotic, rich in flavor and spices. Also, in the preparation of most of mughlai dishes, milk and cream is used to enhance the richness of the dish. This cuisine is very popular in northern part of India though you can eat most of mughlai dishes these days in every restaurant. But the best place to enjoy mughlai food is Delhi which specializes in the preparation of this cuisine.

Paneer is a fresh cheese common in south asian cuisine  and makhan is referred to cream used in the dish. Hence the name Paneer Makhanwala. It is also called Shahi Paneer, reference to the royalty which use to enjoy this dish. It is best served with indian bread called Naan.

Paneer Makhanwala

Paneer Makhanwala

Ingredients:

  • 2 cups paneer, cut in cubes
  • 2 onions, chopped
  • 1/2 cup crushed tomatoes
  • 3 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 2 green chillies, devined and chopped
  • 1 teaspoon paprika
  • 2 teaspoon tandoori paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 3 tablespoon heavy cream
  • salt to taste
  • 2-3 dry bay leaves
  • 2 tablespoon olive oil
  • 1 tablespoon butter
  • chopped cilantro leaves for garnish
Paneer Makhanwala

Paneer Makhanwala

Method:

  • Heat 1/2 teaspoon of oil in a pan , add onions, chillies, garlic, ginger with a pinch of salt. Cook until onions are softened. Cool down the mixture and transfer this to the blender jar and blend it into a fine paste.
  • In the same pan, add rest of the oil and butter, then add bay leaves followed by onion paste. Cook until it turns light brown in color.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, tandoori paste, salt and cook until the oil separates from the masala about 7-10 minutes.
  • Add little bit of water for desired consistency, cover the pan and cook for another 3-4 minutes on low heat.
  • Add cream to the sauce and mix everything well. In the end add paneer cubes to the sauce and gently stir to mix everything well. If you are using store-bought paneer, put in hot boiling water for 10-15 minutes, so that it gets little soft.
  • Garnish with chopped cilantro leaves and serve!
Paneer Makhanwala

Paneer Makhanwala

Chocolate Genoise Cake with Coffee Mascarpone Cheese Frosting 

I was in search of most elegant, beautiful and yet deliciously good cake for my hubby birthday. And then I came across this site Passionate About Baking and the moment I visited I was on the cloud nine by just looking at the wonderful recipes. I spent almost an hour there going through each and every recipes posted. They are just awesome. If you have not visited the same, check it out. 

I decided to make a Chocolate Genoise Cake with mascarpone cheese frosting. At first I was little bit nervous how its going to turn out because this is the first time I am going to frost the cake . It turned out awesome.  It was so soft and perfect, also after having one or two slice you will not feel that you had something heavy. It is so light and full of flavor. Just heavenly! 

And about my hubby he was thrilled to see this surprise, I know even if I do not do anything he will be happy but I just wanted to do something special for him. He just loved every slice and could not stop saying how good it turned out. 

So, here is what I did: 

Chocolate Genoise Cake with Coffee Mascarpone Cheese Frosting

Chocolate Genoise Cake with Coffee Mascarpone Cheese Frosting

Ingredients: 

For chocolate Genoise Cake: 

  • 1/3 cup dutch process cocoa powder
  • 1/3 all-purpose flour
  • 4 extra-large eggs
  • 3 tablespoons butter at room temperature
  • 2/3 cup sugar
  • 1 teaspoon pure vanilla extract

Preparation: 

  • Prepare a 9-inch pan by buttering the sides and dusting with flour. Also, place a parchment paper on the bottom of the pan.
  • Preheat the oven to 350 deg fahrenheit.
  • Sift flour and cocoa powder three times together and keep it aside.
  • Heat water in a large pot and bring it to boil, simmer the gas and place a heat-resistant bowl with the eggs and sugar. Keep stirring until the sugar is compelety dissolved and make sure you do not turned the eggs into scrambled eggs. Once done transfer this mixture to the mixer bowl and turn off the gas.
  • In an electric mixer fitted with paddle attachment beat the egg and sugar mixture until fluffy or cream like texture on highest speed of the mixer.
  • Meanwhile place the butter and vanilla on the boiled water and let it get warm.
  • Now add the sifted flour and cocoa powder little at a time to the egg mixture and gently incorporate the same with the mixture by using a rubber spatula. You may have to add in 3 batches.
  • Once the batter and egg mixture incorporated well add the butter and vanilla to this batter and mix gently.
  • Pour the batter in the prepared pan and pat it on the kitchen counter to level the same.
  • Bake at 350 deg fahrenheit for about 35-40 minutes or once the cake tester inserted in middle comes out clean.
  • Cool it on wire rack.
  • Till here I have done the day before and once the cake is cooled off completely, wrapped it in clear foil and kept in fridge overnight.

For frosting: 

  • 12 ounce mascarpone cheese
  • 200 ml low-fat cream
  • 1 teaspoon instant coffee powder
  • 2 teaspoon sugar
  • 1 unsweetened dark chocolate, for garnishing
  • and some coffee beans

Preparation: 

  • Prepare a coffee syrup with 1/4 cup of water and 2 teaspoon of instant coffee powder and cool it before applying to the cake.
  • With a wooden spoon mix mascarpone cheese and cream together until you get a smooth cream. Add coffee powder and sugar and mix well. Frosting is ready to apply on cake.
  • Cut the cake horizontally in two pieces. Place the lower end on pedestal, brush the top with coffee syrup and then frost it with half of the cream.
  • Gently keep the upper end on the cream and then brush on top with coffee syrup and frost with the remaining cream on top and on to the sides of the cake.
  • Grate dark chocolate on top and garnish with some coffee beans.

Cake is ready to Enjoy! 

Chocolate Genoise Cake with Coffee Mascarpone Cheese Frosting

Chocolate Genoise Cake with Coffee Mascarpone Cheese Frosting

Recipe adapted from PassionateAboutBaking.