Egg less Black Forest Cake

Easy Egg less Black Forest Cake:- 
Preparation Time:-30 minutes
Baking time:- 35 to 40 minutes
Serves:- 10

                                                                                             

Hi my dear followers and visitors,here my first  egg less black forest cake and using milkmaid or condensed milk. Before this i have tried once but it was not up to my expectations so this time i have done some experiments and it turned out pretty well.This time i have tried this on my younger brothers birthday, he enjoyed the cake digitally.;), i mean, i emailed him the cake piece with lots of love and wishes.And he gave me a compliment of a Master Chef in return, and that is a lot to me. My brothers birthday was just after Valentines Day, and on the Valentine Day my dear valentine was fasting,so i baked this cake next day,so there are two reasons behind making this cake. After searching about how this cake got its name i came to know that the cake is not directly named after Black Forest mountain in southwestern Germany but instead from the specialty liquor of that Region Kirschwasser which has a distinctive cherry pit flavour. And this Liquor is traditionally used in Germany for making this cake, some recipes use Rum for the flavour,specially in Australia. I have not used any alcohol. But still the cake tastes good. I have replaced the alcohol with the Soda Water and cherry juice. For layering i used whipped cream and glazed cherries and frozen pitted cherries. And for decoration i used some grated chocolate. This is a very simple and easy way i feel of making the best Black Forest Cake.So here is the recipe.

Ingredients For the Batter:-
1)Softened Butter 100 gm
2)Sweetened Condensed milk 1 tin (390 gm Tin)
3)Plain Flour or maida 11/4 cups
4)Baking Soda 1 teaspoon
5)Baking Powder 1 teaspoon
6)Cocoa powder 4 to 5 tablespoons
7)Soda water 1 cup
8)Vanilla Essence 1 teaspoon
Ingredients For Frosting:-
1)Whipping Cream 200 gm
2)Icing Sugar 3 to 4 table spoons
3)Frozen Cherries 1/2 cup
4)Glazed Cherries 2 packs (100 gm pack each)
5)Ice cubes 5 to 6 numbers
Directions For Preparing The Cake Batter:-
1)Sieve together all the dry ingredients and mix well
2)Add condensed milk and butter in a bowl and beat with the help of an electric beater until smooth and mixed well.
3)Preheat the oven at this point to 180° Celsius.
4)Grease the pan and dust with some flour.
5)Add 2 to 3 table spoons of flour mixture into the butter and condensed milk mixture,mix well with the helps of a spoon and beat with a beater,then add some soda water while beating.Keep adding flour mixture and soda water alternately to form a smooth batter ,util all finish.
6)Pour the cake batter into the prepared pan and bake on 180° Celsius for 30 to 40 minutes or a skewer inserted in the center of the cake comes out clear.
7)When the cake is ready,take it out of the oven,leave it for 5 minutes ,run a knife through the edges ,remove the springs after 5 minutes and turn it upside down on a cooling rack very gently.
8)Squeeze some juice out of the 7 to 8  frozen cherries and brush it on the cake. When the cake is completely cool, refrigerate it before frosting.
Directions For Preparing Frosting:- 
1)Take some ice cubes in a big bowl and place a small bowl in it to keep it cool.
Pour in the whipping cream into the small bowl,add icing sugar mix well.And beat it until the frosting becomes fluffy and firm.(Refer the pictures)
2)When you are ready for frosting the cake,take the cake out of the refrigerator,cut it into three equal halves,
3)Apply some cherry juice on each layer.
4)Spread the frosting on first layer,cover the layer with the frozen and glazed cherries all over evenly,when done with the first layer, repeat the same for second layer and the put the top part.(Refer the picture of cake piece to know about how much frosting and how much cherries should go on each layer.)
5)Evenly spread the frosting all over the cake.Refrigerate at all times and take it out of the refrigerator just before serving.
                                                         Enjoy!

Spicy Egg Plant Bruschetta

Egg plant Bruschetta:- 
Preparation time:- 10 minutes
Cooking time:- 10 to 12 minutes
Ready In:- 15 TO 20 minutes
Serves:- 4

Hello my dear followers and visitors. My Sunday brunch last week was eggplant bruschetta with a Indian touch. Bruschetta is an Italian dish (pronounced as brus'ketta) it consists of a grilled bread rubbed with garlic and topped with olive oil,many variations can be made as per our likes.The most popular topping on it is chopped tomatoes and basil leaves. In Italy it is served as a snack or appetizer. The recipe i have prepared  also have some variations, instead of grilling the bread i toasted it for 1 and 1/2 minutes and i prepared the Eggplant topping with a Indian spicy touch.The topping i have prepared for bruschetta can be rolled in chapati/paratha and can be used as a Tiffin menu, if you want to make it for kids then just adjust the spice level.The eggplant topping is simply an idea born in my mind while watching a morning TV show Better homes and Gardens,in this show the lady used vertically sliced and barbecued eggplant,but i prepared this topping as per my taste buds and ideas and it turned out pretty well. So just give it a try and see how you find it and please leave a comment about your experiences.  My hubby liked it very much ,that's special because? he hates Brinjal still he enjoyed eating it giving a green signal for next time :). So here is the recipe.
Ingredients:-
1) Big Size Brinjal /Eggplant 1 number(Cut in cubes)
2)Chopped Tomato big size 1 number
3)Chopped Spring onions 3 to 4 numbers
4)Garlic Grated 1 tea spoon
5)Ginger grated 1 teaspoon
6)Green chilies Slit in the middle 3 to 4 numbers(Cut the slit green chili in big pieces)
7)Turmeric powder 1/4 tea spoon
8)Olive Oil 1 table spoon for Steaming Brinjal
9)Olive Oil 2 table spoons for preparing topping
10)Cumin seeds 1 tea spoon
11)Slat to taste
12)Chopped Coriander 1 table spoon.
Directions:- 
1)Heat one table spoon of oil in a deep pan/kadhai or wok ,add in the brinjal cubes,fry for 2 minutes stirring in between. After 2 minutes cover and cook the brinjal till cooked and soft or for 8 to 10 minutes ,don't forget to stir in between.
2)When the Brinjal cubes are soft and cooked mash it with the help of a masher. Small chunks are fine,do not over mash(Refer the pictures)
3)When the brinjal mash is ready keep aside.
4)Heat 2 table spoons oil in a wok/deep pan or kadhai.,add in cumin seeds,allow it to splutter
5)Add in chopped spring onions,stir for 1 minute,add in green chilies stir well
6)Add in grated garlic,stir for 30 seconds add in garlic grated,stir for 30 to 40 seconds.
7)Add in red chili powder,mix well add in turmeric mix ell
8)Add in salt,mix well. And add chopped tomatoes,stir for a minute.
9)Add in mashed eggplants or Brinjal,stir well so that the brinjal gets mixed well with all the spices
cook for 1 to 2 minutes,add in chopped fresh coriander,turn off the heat and keep aside
Ingredients For Preparing The Bruschetta:-
1)Bruschetta Bread
2)Egg plant Topping
3)Chopped Fresh Tomato 1 number
4) Sun dried Tomato
5) Feta Cheese
6)Fresh Coriander
How to Proceed:-
1)Toast the Bruschettas in a toaster for 1 and 1/2 minutes
2)Spread some eggplant topping
3)Top with sun dried tomatoes
4)With chopped fresh tomatoes
5)Top with some feta cheese,sprinkle some basil leaves
6)Garnish with coriander and serve with a glass of juice.Perfect break fast or snack or appetizer is ready.
                                                    ENJOY!  

Quick and Easy Palak Paneer

Palak Paneer(Cottage cheese and Spinach Curry) My Easy way:-
Preparation Time:- 10 minutes
Cooking time:- 10 to 15 minutes
Serves:- 4

Hello my dear visitors,here is the easy and quick Palak Paneer recipe. This is very simple and tastes really good best for surprise guest or in a rush time if u have spinach,paneer/cottage cheese and garlic in your house. This is my son's and husband's favorite recipe and mine too as it gets ready in no time. My family like it more eating with steamed rice.So here is my simple recipe.

Ingredients:-
1)Spinach blanched and pureed 2 cups
(Puree should be thick as it will become thinner when we add cream or milk at the end)
2)Cottage cheese or Paneer cubes 200 grams
2)Oil 2 table spoons
3)Cumin seeds 1 teaspoon
4)Garlic Grated 1/2 tablespoon
5)Green chilies 3 to 4 numbers (Small size)
6)Lemon juice 1/2 teaspoon
7)Garam Masala 1 teaspoon
8)Fresh cream or Milk 1/4 cup
9)Salt to taste
Directions:-
1)Heat oil in a kadhai,add in cumin seeds allow it to splutter
2)Add in Garlic grated,fry for 2 to 3 minutes add in spinach puree
(Puree the spinach along with the green chilies)cook for 2 to 3 minutes on medium heat
3)Add in lemon juice and Garam masala mix well.
4)Add in paneer pieces and salt ,mix and cook covered for 3 to 4 minutes
5)Add in fresh cream and mix well gently,cook for one minute and turn off the heat.
Garnish with fresh cream and serve with chapati or steamed rice.
                                                      ENJOY!

VADA PAV(Bombay Burger)

Vada Pav:-
Preparation time:- 20 minutes
Cooking + Frying Time:-15 minutes
Makes:- 10 to 12 numbers of Vadas

 Vada Pav is hugely popular street food in Mumbai India.It consists of a potato vada that is potato fritter,sandwiched between two slices of a extra soft round bread roll or Pav. Potato vada or batata vada is synonymous with the South Indian Potato Bonda. Basically it is an Indian burger, last year i prepared 50 to 60 Vadas  in my sons school fate organised in purpose of raising money for school funds, i named it as BOMBAY BURGER... :). Most of you must knew about this but i am writing this for the people who don't know about it.There are many different ways of seasoning the potato mixture.This is my own style which is very Favorite among my friends.This recipe post is special for me as my son noted the ingredients and directions for me on paper, as it was a Sunday and he wanted to help me in doing my blog work, I am so proud of you my dear Sid.Very easy to make and definitely good for potlucks,snacks,and even as a party menu. So here is the recipe in my own style.
Ingredients For the Batter:-
1)Gram Flour 2 cups
2)Turmeric powder 1/4 teaspoon
3)Red chili powder 1 teaspoon
4)Garam masala 1/4 teaspoon
5)Carom seeds 1/2 teaspoon
6)Dry fenugreek leaves or kasuri methi 1/2 teaspoon
7)Ginger grated 1 tea spoon
8)Garlic grated 1 tea spoon
9)Salt to taste(I used little more than 1/2 teaspoon)
10)Water 1 cup (Add the water slowly as required refer the pictures for batter consistency)
11)Baking Soda 1/4 teaspoon
Ingredients For the Potato Mixture:-
1)Oil for frying\
2)Oil for cooking 3 table spoons
3)Cumin seeds 1 teaspoon
4)Garlic Grated 2 teaspoons
5)Ginger Grated 1 teaspoon
6)Green chili crushed 1 teaspoon
7)Dry fenugreek leaves or Kasuri methi 1 teaspoon
8)Red chili powder 1/2 teaspoon
9)Turmeric powder 1/2 teaspoon
10)Garam masala 1/4 teaspoon (Optional)
11)Salt to taste
12)Potatoes 3 to 4 numbers (Big Size. Boiled ,and cut into small pieces)
13)Lemon juice 1 teaspoon
14)Fresh Coriander chopped 1 tablespoon
Ingredients For Serving:-
1)Extra Soft Round bread rolls about 12 numbers
2)Garlic Chatni 3 to 4 table spoons (Have a look on my garlic chatni post for the Garlic Chatni recipe)
3)Sweet Tamrind Chatni  1/2 cup
Directions:-
For Making Batter:-
1)Mix all the Ingredients into the Gram flour one by one in the order as given in ingredients except Baking soda.
2)Add water slowly and mix well to form a little bit thick batter than normal Bhaji(Indian fritter) batter.Keep aside.
3)Just 2 minutes before starting to fry the vadas add the baking soda by mixing it in a 1/2 teaspoon of water.
For Making The Potato Mixture:-
1)Heat Oil in a deep pan,add in cumin seeds,allow it to splutter.
2)Add in garlic grated and ginger grated ,stir for 30 seconds
3)Add in Green chilies crushed,fry for 2 seconds,add in fenugreek leaves or kasuri methi
4)Add in red chili powder ,Turmeric powder and salt ,mix well
(If u like you can also add 1/4 teaspoon of Garam masla just for flavor,its totally optional)
5)Add in Small Chopped Potato pieces ,stir well .
6)Add in lemon juice stir well. After 5 seconds turn off the heat.
7)Finally add in chopped coriander and mix well.Allow it to cool down.
8)When cool,make medium size rounds,the size of the vada depends upon the size of the Bread rolls u get.So make the potato mixture rounds accordingly.
9)Add in the baking soda to the batter before making the potato mixture rounds.
10)Heat oil ,when the oil is hot enough,mix the batter well,deep the potato mixture rounds into the batter and slowly slide it into the hot oil. And deep fry on medium heat until golden and crisp.
(Make sure the pan for frying must be deep then only the vadas will be nice round in shape)
11)Remove the vadas on a paper napkin after done.
 How to serve:-
1)Now we have our vadas ready, bread rolls ready, Garlic chatni and tamrind chatni ready
2)Slit the bread rolls in the middle to have two equal sides.
3)Spread the tamrind chatni on both sides,sprinkle the Garlic chatni, sandwich the hot vada in between
and take a bite. Umm yumm...
                                                              ENJOY!

Protein and iron rich Paratha(Indian stuffed Bread)

Protein Paratha:- 
Preparation time:- 20 to 25 minutes
Cooking time:-15 minutes
Makes:- 8 to 10 Parathas

Hello my dear visitors. Here i have tried and tasted this recipe because i bought a huge bunch of fresh, green, spinach from the South Melbourne market here in Australia,and i don't wanted to loose its freshness by storing it in the fridge. So full in a healthy mood,was looking for all healthy ingredients in the fridge and found sprouted moth beans,small block of paneer, and here i go, preparing and posting my own creation. This is full of protein and iron as i have used moth sprouts and spinach to make this paratha,very healthy for kids and for adults too,i have tried this specially for my kids and it suited our test buds perfectly. So here is the perfect breakfast,brunch or lunch recipe.
Ingredients For the Dough:-
1)Wheat Flour/ Chapati aata 2 cups
2)Mashed potato 1 number (Small size)
3)Olive Oil 1 table spoon
4)Dry fenugreek leaves/kasuri methi 1/2 tea spoon
5)Spinach Puree 1/2 cup (Blanch the spinach in hot water,run trough the cold water and puree)
6)Carrom seeds 1/4 teaspoon (Optional)
7)Salt 1/4 teaspoon

Ingredients For Stuffing:-
1)Moth Beans or Matki Sprouted and  boiled 2 cups
(Soak the Moth beans over night and next day drain all the water from it and tie them in a thin cotton cloth and leave hanging for 1 to 2 days make sure the cloth should be wait all the time)
2)Grated Cottage cheese or paneer 1 cup
3)Garlic grated 1/2 teaspoon
4)Ginger Grated 1/2 teaspoon
5)Crushed green chilies 2 to 3 numbers
6)Garam Masala 1/2 teaspon(Optional)
7)Chat masala 1/2 teaspoon
8)Salt to taste

Directions:-
1)Clean and blanch the spinach leaves. And blend to a smooth puree
2)Mix all the dough ingredients to form a soft dough(Refer the picture)
3)Coarsely grind the moth beans in a grinder
4)In a large bowl mix all the dough ingredients to form a soft dough(Refer the picture)
5)In a  deep pan or kadhai heat oil,add  in garlic grated or paste,stir for a second.Add in ginger grated
or paste stir for 30 seconds.Add in crushed green chilies,mix well
6)Add in coarsely ground,boiled moth bean sprouts,mix well and cook for 1 to 2 minute
7)Add in garam masala,coriander powder,chat masala and salt to taste,mix well.
8)Add in grated cottage cheese or paneer,mix well and cook for 30 seconds.
Allow it to cool down.
9)Now as the stuffing is ready,dough is ready,make a small deep bowl shape out of a small portion of the dough.(Refer the picture)

10)Fill in the stuffing,close all the ends and make a flat round with the help of hands(Refer the picture)

Deep it into the dusting flour and roll out a 1/2 to 2 inch thick flat round chapati.

11)When the griddle is hot enough,transfer the paratha on to the griddle and roast both sides

untill done.

12)Apply some clarified butter or ghee.serve hot with yogurt,sweet lemon pickle or mint chatni.

                                                    ENJOY!

Misal Pav /Spicy Sprout curry and Bread buns

Preparation time:-20 minutes

Cooking time:- 20 minutes

Serves:- 6 to 8 

Misal Pav/Spicy Curry with Bread Buns:-

Misal pav is a very famous and spicy Maharashtrian dish. Misal from Kolhapur (South west India) is very famous for its high spice contents and is known as kolhapuri Misal. Basically it is made of a sprout variety called 'Mataki'(Moth Beans) which is highly rich in protein.But the variations can be made using different sprout varieties like black eye beans, green peas, black chick peas etc. with more proportion of 'mataki'. This dish has two parts,1)Thick curry called  'usal' and 2) Spicy liquid curry called ' rassa'. In this recipe i have used only mataki Sprouts,but as mentioned above u can use mixed sprouts.When i was making this i Fergot to take photos of making Usal,then again i made little amount from the kept aside sprouts,so the quantity in photos during making Usal part is seen less..:).This is a best dish for potlucks or even as a party menu as it is very feeling. This is all time favorite dish for people in Maharashtra.So here is the recipe.
Ingredients:-
1)Sprouted and boiled moth beans (mataki) 2 cups (Cook the sprouted mataki (Moth beans) in a pressure cooker, until 1 whistles or until cooked)
2)Finely chopped onions 1 number (large size)
3)Chopped tomato 1 number (Medium size)
4)Tomato paste 1 and 1/2 table spoons
5)Finely grated Ginger 1 teaspoon
6)Finely grated Garlic 1 teaspoon
7)Oil 8 tablespoons
8)Cumin seeds
9)Red chili powder 3 teaspoons
10)Coriander powder 2 teaspoons
11)Garam masala 1/2 teaspoon
12)Turmeric powder 1/4 teaspoon
14)Salt to taste
For Topping:-
1)Spicy Mixture or Farsan(Indian snack) 1 to 2 cups
2)Finely chopped onion 1 number (Medium size)
3)Yogurt
4)Chopped coriander
Directions For preapring Rassa/Spicy liquid curry:-
1)Heat 5 table spoons of oil in a deep pan or kadhai
2)Add in cumin seeds,allow it to sputter
3)Add in 1/2 tea spoon garlic grated or paste,stir for a second
4)Add in 1/2 tea spoon Ginger grated or paste stir it for one to two seconds
5)Add in 1/2 of the chopped onions and fry till golden brown
6)Add in 2 tea spoons of red chili powder and stir well.
7)Add in chopped tomatoes,cook for 2 to 3 minutes.
8)Add in tomato paste,allow it to cook till oil starts to separate or till the raw smell of
tomatoes disappear.
9)Add in garam masala and turmeric powder mix well.
10)Add in coriander powder and mix well.
11)Add in 1/2 cup of coarsely smashed,boiled mataki,mix well and allow to cook for 3 minutes.
12)Pour in 2 cups of water preferably drained from boiled mataki and boil it for 3 to 4 minutes
on medium heat.
Directions For Usal:-
1)Heat 3 table spoons of oil in a deep pan or kadhai,fry remaining half of the onions,1/2 tea spoon ginger
1/2 tea spoon garlic till golden brown.
2)Add in 1 tea spoon of red chili powder,1 tea spoon of coriander powder and mix well
13)Add in the remaining boiled mataki ,add in salt and cook for 3 to 4 minutes.
14)After that transfer it in to a serving bowl.
How to proceed:-
Now we have everything ready to serve(Refer the picture),follow the following steps
1)In a bowl first serve Usal about 2 to 3 table spoons
2)Second,pour Rassa,enough to cover the Usal (Refer the pictures)
3) Third Add in the Farsan/Spicy mixture
4)Fourth add in yogurt about 1/2 to 1 table spoon
5)Fifth add in pnion about 1 to 2 teaspoons.
6)Sixth Some coriander
7)And finally serve with the fresh and soft pav or round bread rolls.
(I like 1/2 teaspoon sugar in it,mix everything and enjoy the spicy and tasty MISALPAV)

                                                         ENJOY!

Masala Khichadi

Preparation Time:-20 minutes
Cooking Time:-15 to 20 minutes  
Serves:-4 to 6
Masala Khichadi:-

                                                         
Hello every body here i am posting today every bodies favorite rice variety in my family before marriage. so prepared this after ages, and i think now from onward it will be a regular dish in my kitchen as ,my kids liked it very much.The good thing is i have used five varieties of lentils,so this dish is high in protein,healthy,easy to make and YUMMY! is the word came out of my sons mouth when the khichadi is in his tummy. :).So here is the recipe:
Ingredients:-
1)Basmati Rice 1 and 1/2 cups
2)split green gram/yellow Mung dal 3 table spoons
3)split red lentils/Tuvar dal 1/4 cup
4)whole Green Gram/Whole Green moong  1/4 cup
5)Split Black lentils/Urad dal 2 table spoon
6)Split Chick pea lentils/split bengal gram/Chana dal 1/4 cup
7)Oil/Ghee 8 table spoons
8)Cummin seeds 1 table spoon
9)Cloves 2 to 3 numbers
10)Green cardamom 2 numbers
11)Black cardamom 1 number
12)Cinnamon stick 2 inch
13)Bay leaf 1 number
14)Cashew nuts or pea nuts 10 to 12 numbers(Optional)
15)Onion sliced length wise 1 number(Medium size)
16)Ginger grated 1 tea spoon
17)Garlic grated 1/2 tea spoon
18)Potato sliced in big chunks 1 number(Large size)
19) Carrot 1 number (medium size)
20)Green Peas 1/2 cup
21)Red chili powder 1 tea spoon
22)Tomato paste 1 table spoon
23)Meat Masala 1 table spoon (I used Everest meat masala)
24)Garam masala 1 tea spoon
25)Turmeric 1/2 tea spoon
26)Water 4 and 1/2 Cups
27)Salt to taste
Directions:-
1) Heat oil in a cooker,  fry cloves,cinnamon,bay leaf,cardamom,cummin seeds and cashews, add onions and fry for 2 to 3 minutes, add ginger and garlic paste, fry for another 2 minutes,add in carrot and potato, sought for 3 to 4 minutes.Add in green peas fry for 2 minutes.
2)Add in tomato paste fry till oil starts to separate or for 3 to 4 minutes, red chili powder,garam masala,meat masala,turmeric and salt. Stir well for 1 minute
3)Mix rice and all the lentil varieties and wash.
4)Add the rice,lentil mixture in to the cooker mix well, add water,cover and cook until 3 whistles on medium heat.
5)Allow cooker to cool and serve hot with papad,pickle and butter milk.
                                                               ENJOY!