Wednesday, July 15, 2009

Orange and Lemon Gateau

Another wonderful cake recipe here...I got this one from Tarla Dalal's cook book and i never ever imagined that this cake would come out so beautifully .When i read the recipe for the first time ,i thought that it won't taste good.The recipe contained the use of lemon and orange juice and all,and i had never tasted a citrus flavored cake ,so all these doubts about the taste tried to demotivate me from trying it.But each time i opened the book to refer a recipe,the picture of this cake came first and i couldn't resist the temptation and the result was ....this cake which u see on the top right side !!!!

Well,I made some small changes to the original recipe,since I wanted a large cake.The original recipe mentioned one ,3egg fatless cake and slicing it in to 2 circular halves .But i made two ,2 egg fatless cake,to avoid slicing the cake and also to increase the quantity.Also i didn't use orange colouring and instead of fresh cream ,i used whipped cream.So here's the recipe .


For the cake

2 Large eggs
Plain flour-1/2 cup
Powdered sugar -1/2 cup
orange essence-2 drops
Orange Juice-4tbsp(For sprinkling on the baked cake)
[This is for one cake.You have to make another cake with the same ingredients.That means you will need 4 eggs,1 cup plain flour and 1 cup sugar and 4 drops essence in total.But you have to make 2 separate cakes,beacause that is the safest method.If you don't want to make 2 cakes,bake one 3 egg cake .For that you need 3 eggs,0.80 cup flour,3/4 cup sugar and 2 drops essence.]

For the filling

Orange juice-1 teacup
Lemon juice-of 1 lemon
Orange rind-1/2 tsp
Orange essence-a few drops

Other ingredients

Whipping cream powder-150gms
Cold water-270ml
Powdered sugar-3 tbsp
A li'l grated chocolate or butterscotch powder.
Chocolate chips ,butterscotch chips (optional) .

For the cake

1.Beat the eggs and sugar very well until thick and double in quantity.

2.Sieve the flour and fold in the the sieved flour carefully in to beaten mixture and mix gently with a metal spoon(I used wooden spoon).

3.Grease and dust(the base as well as sides) the baking pan .

4.Pour the mixture into the prepared baking pan.

5.Bake in a pre heated oven at 200 degree celsius for 15 mts.

6.When the cake leaves the sides of tin and is springy to touch ,take it out from the oven .

7.Invert the tin over a plate and tap sharply to remove.

8.Cool the cake.

9.Sprinkle orange juice over the cake .

10.Similarly make the second cake and cool and sprinkle orange juice over it.

[If you are making a single cake,ie of 3 eggs,after cooling the cake divide it in to 2 parts(circular)

and then sprinkle orange juice over both the cake parts]

For the filling

1.Mix the orange juice,cornflour,lemonjuice,sugar and 1/2 teacup of water.Put to boil and go on stirring and cooking until the mixture becomes thick.Cool.

2.Add orange rind and orange essence[Orange rind is nothing but the peel of orange,but here you have to use the orange part of the orange peel,because white part will spoil the cake.You can get the orange part by grating the orange skin using a grater or peel the orange part with a fruit skin peeler.]


Now to proceed,

4.Beat the whipping cream powder with cold water and sugar at maximum speed for 3 mts,ie until it becomes creamy and thick.

5.Now add 2 tablespoon of sweetened cream to the filling

6.Spread the filling over one cake and place the other one on the top.

7.Cover the entire cake with the balance sweetened cream.

8.Decorate with grated chocolate ,butterscotch chips,chocolate chips ,orange etc.

9.Refrigerate before serving.

Source:Tarla Dalal's cookbook

Paneer Rice


Basmati Rice-1and 1/2 cups
Onions-2 medium sized
Green Chillies-2 or 3
Ginger garlic paste-2 tsp
Coriander leaves-a small bunch
Chilly powder-2 tsp
Turmeric-1/2 tsp
kashmiri chilly powder-1/2 tsp
coriander powder-1/4 tsp
Salt-to taste
Oil-1 or 2 tsp
Saffron-a 3 or 4 strands(optional)
1.Crumble the paneer and keep aside.
2.Saute chopped onions in a pan using 1 or 2 tsp of oil.
3.When the onions start changing their colour ,add ginger garlic paste and green chillies .
4.You can add some coriander leaves at this stage.However this is optional.
5.After 2 minutes ,add chopped tomatoes and mix well.
6.Add chilly powder,turmeric powder,coriander powder,kashmiri chilly powder ,salt etc and mix thoroughly.
7.After sometime ,say about 2 minutes,add crumbled paneer and mix well .
8.Cover and cook for about 4 to 5 minutes in medium flame.
9.After 5 minutes add the cooked rice into this and mix well.
10.Now this step is optional,just put a few strands of saffron in 1/2 tsp of milk and stir and pour it into the paneer rice.This gives a nice aroma and flavor to your rice
11.Garnish with chopped coriander leaves and serve
Some extra tips
Here ,I cooked 1 n half cups of rice with 3 cups of water and salt.You can also make biriyani type of rice,ie first saute the spices,then roast cashews and raisins and then roast rice and then add water and cook.This will give richness to your rice.
Another thing is that you can use basmati rice or sona masoori rice or pachari(malayalam).
Again,to add extra taste,you can use ghee or dalda or their mixture(Not a healthy option).
Again,you can even omit tomato while making paneer burji.Paneer rice which i have made is actually rice mixed with paneer burji.You can add garam masala or spices while making burji also. These variations will help you get a different taste each time you make it.
So try this one and as i always request ,please let me know after trying this.

Sunday, July 12, 2009

Neychoru(Ghee Rice)

Now..this is also Ruxana's recipe,i tried the same recipe 3 times to get a better taste by replacing ghee with oil,then both together,then with dalda alone and then finally using dalda and ghee together.The fourth one in which i used dalda and ghee together gave me the taste i wanted .
I know that this is not a very healthy option,but i had to let go all the worries to get the taste of neychoru which i had ,while attending my friend's marriage.
Basmati Rice-1 cup
Onions -1
water -2 cups
Spices like cinnamon,cloves,elaichi,japatri etc
Cashews,raisins,coriander leaves and 1/2 Onion cut in to thin strips -for garnishing
Wash and soak the rice in water for 30 minutes.
Julienne(cut in to long thin strips) the onion .
In the cooker heat dalda and ghee .
Fry a half inch piece of cinnamon,2 cloves,2 elaichi and a li'l japatri in that.
Meanwhile once an aroma starts coming from the spices ,put cashews and fry them till golden ,then raisins and take them out.
Simulataneously boil 2 cups of water in another pan along with 1/2 inch piece of cinnamon,1 elaichi,1 clove and salt.
Add Onions and fry them till they are lightly golden and add drained rice into it and fry them for about 3 -4 mts ie till they crackle.
When the water in the other pan starts boiling add it to the rice and close the cooker and cook it for exactly 2 whistles .
In a small pan ,heat a li'l ghee and fry 1/2 onion till dark brown in colour and drain the oil and keep it aside.
Once the steam is completely gone,garnish it with fried cashews,raisins ,coriander leaves and fried onions.

Nadan Chicken Roast(Palakkad Style)

I must say that I have never come across such an easy tasty chicken roast before.Well,the courtesy goes to Ruxana (indirectly to her mom),my sweet friend.Although she gave me the recipe a couple of weeks before,I couldn't try it out that time.But,last sunday after our exams got over ,I cooked this with the help of my hubby,Shyam and guess was a hit !!!!The special feature of this roast is that it is so easy to make and less time consuming ,but it doesn't lessen the taste....So guys, here is the recipe of Ruxana's Palakkad Style Chicken Roast
For Marination
2.Shallots(small red onions) -15-20 nos
3.Ginger +Garlic+Jeera paste-1.5 tablespoon
4.Chilly powder-2tablespoon
6.Turmeric(haldi)-1/2 tsp
7.Garam Masala-2 tsp
8.Coconut oil-1 tablespoon
For Roast
Coconut oil-for roasting
Onions-3 chopped julienne
Turmeric-1/2 tsp
Chilly powder-2 tsp
Curry leaves or coriander leaves- to garnish
Grind shallots and jeera and make a coarse paste.Mix this with Ginger garlic paste and all the other ingredients ie from 4 to 9 and salt.Coat the chicken pieces with this marinade.After 5 - 10 minutes ,cook the marinated chicken in cooker for exactly 2 whistles ,using little water.
Now julienne the onions ie cut the onions in to thin long strips .In a pan,add 2 tablespoons of coconut oil .When it becomes hot,add curry leaves and saute the onions,till they become light golden colour.Now add chilly powder and haldi and salt according to your taste.I added more chilly powder because we like spicy chicken.
Now put the cooked chicken pieces and saute again in medium heat.You can add the chicken stock (the water with which you had cooked the chicken) after 2 minutes.Mix everything thoroughly and cook on medium heat for about 5 -10 minutes.Well,this time depends on how well your chicken has been cooked in the cooker.So you can vary the time.And,then when a nice aroma starts coming,turn off heat and garnish with curry leaves or coriander leaves.
Here I used curry leaves because ,I like them when i cook with coconut oil.But Ruxana's recipe mentioned using coriander leaves.Next time i will garnish with coriander leaves,because i think that will give more taste.
So ,please try this out and let me know asap.
And Rukku,I thank you again for this wonderful recipe and Shyam,I thank you for all the help and your wonderful feedback...