Showing posts with label cakes. Show all posts
Showing posts with label cakes. Show all posts
Dhokar Dalna Bengali Lentils Cakes Curry SN Challenge
Friday, March 28, 2014
Dhokar dalna is a traditional Bengali lentil cakes curry which is served during pooja or as a part of a meal.This lentils cakes cooked in tomato, coconut milk and cashew raisin paste is a pure Sativk dish, that means this dish doesnt need neither onions nor garlic. This dish is also served during special occasions like weddings to the widows who are not allowed to intake onions and garlic. This dish in my to do list since a long, but somehow i wasnt able to do this dish and taste them.This dhokar dalna is a favourite dish of most of the Bengalis. Dhoka means to cheat in sanskirt and still is a mystery why this dish is named as though. Even Bengalis doesnt know the reason for it. Yea some dishes doesnt need the meaning of their name,wat we all need is the taste of this dish na. Am enjoying rite now this dish with rice as my lunch, trust me its seriously mindblowing,delicious,super flavourful and nutritious on the same time.
Every first of the month, ill be posting a North Indian dish as am a part of the famous South vs North challenge, an event started by Divya Pramil of You Too Can Cook. The motto of this event is to exchange an Indian recipe between two teams. One team is Southern team (bloggers born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India). Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team.
For our this months challenge, Nabanita Das of Esho-Bosho-Aahare challenged the Southern team with this famous Bengalo Dhokar Dalna while Roha of Hyderbadi Cuisine challenged the Northern team with a rich and droolworthy Qubani Ka Meeta,the fmous Hyderbadi apricot dessert. Both challenges are mindblowing and love to make some Qubani ka meeta too soon.
Lentil cakes:
1cup Channadal/Bengal gram
1/2cup Dried green peas/Split peas dal/split yellow peas (since i dont have yellow peas,i used split green peas)
1/2cup Grated coconut
1tsp Ginger paste
1/2tsp Asafoetida powder
1tsp Onion seeds/Nigella seeds
2nos Green chillies (chopped)
1/2tsp Turmeric powder
1/4tsp Baking soda
2tbsp Oil for cooking the batter
Oil for frying
Soak the channa dal, split greenpeas or split yellow peas (not the toor dal neither fried gram dal) for 4hours.
Now grind the soaked dal as coarse paste with green chillies.
Add the onions seeds,ginger paste,turmeric powder,salt,grated coconut,baking soda to the grounded batter.
Mix well and keep aside.
In a kadai, heat the oil, fry the asafoetida powder, add the batter and stir continuouly in simmer until the batter turns thick and get off from the bottom of the kadai.
Transfer the cooked batter to a greased plate, flatten them and keep aside to cool.
With a knife,cut the cooled batter as any shape as u desire.
Deep fry now this sliced pieces until they turns light brown colour and keep aside.
For curry:
3nos Potatoes (medium & cubed)
1no Tomato (big & chopped)
3nos Green chillies (slit opened)
1tbsp Garam masala powder
1tsp Red chilly powder
1tsp Turmeric powder
1/4cup Cashew+raisin paste
2cup Coconut milk (thick milk)
1/2cup Grated coconut
1tbsp Ginger paste
1/4tsp Asafoetida powder
2tsp Cumin seeds
Salt
Oil for cooking
Soak the raisins and cashew in hot water for half an hour, grind as fine paste and keep aside.
Heat 2tbsp oil, add half of the turmeric powder, salt to the cubed potatoes, fry it in the hot oil until they turns crispy,remove from the oil and keep aside.
Heat the remaining oil in a kadai, now add the asafoetida,cuminseeds, bay leaves, fry until they turns brown.
Add the slit opened green chillies,ginger paste and fry for few minutes.
Add now the chopped tomatoes and fry everything until the tomatoes turns mushy.
Now add the red chilly powder,cumin seed powder,garam masala powder,turmeric powder to the cooking tomatoes and cook for few more minutes,until the oil comes out.
Add the grated coconut,coconut milk to them and cook for few minutes.
Finally add the already prepared cashew raisins paste,fried potatoes,cook again everything in simmer until the gravy turns bit thick.
Add water if need to adjust the gravy consistency.
Finally add the fried lentil cakes, sprinkle the garam masala powder on the top,cover and put off the stove.
Serve dhokar dalna with rice topped with few drops of ghee
Notes:
Once the fried lentil cakes are added to the gravy, dont forget to the serve the dish, else the gravy will turns thick.
While frying the lentil cakes, be caul some make break,but dont worry.
Every first of the month, ill be posting a North Indian dish as am a part of the famous South vs North challenge, an event started by Divya Pramil of You Too Can Cook. The motto of this event is to exchange an Indian recipe between two teams. One team is Southern team (bloggers born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India). Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team.
For our this months challenge, Nabanita Das of Esho-Bosho-Aahare challenged the Southern team with this famous Bengalo Dhokar Dalna while Roha of Hyderbadi Cuisine challenged the Northern team with a rich and droolworthy Qubani Ka Meeta,the fmous Hyderbadi apricot dessert. Both challenges are mindblowing and love to make some Qubani ka meeta too soon.
Lentil cakes:
1cup Channadal/Bengal gram
1/2cup Dried green peas/Split peas dal/split yellow peas (since i dont have yellow peas,i used split green peas)
1/2cup Grated coconut
1tsp Ginger paste
1/2tsp Asafoetida powder
1tsp Onion seeds/Nigella seeds
2nos Green chillies (chopped)
1/2tsp Turmeric powder
1/4tsp Baking soda
2tbsp Oil for cooking the batter
Oil for frying
Soak the channa dal, split greenpeas or split yellow peas (not the toor dal neither fried gram dal) for 4hours.
Now grind the soaked dal as coarse paste with green chillies.
Add the onions seeds,ginger paste,turmeric powder,salt,grated coconut,baking soda to the grounded batter.
Mix well and keep aside.
In a kadai, heat the oil, fry the asafoetida powder, add the batter and stir continuouly in simmer until the batter turns thick and get off from the bottom of the kadai.
Transfer the cooked batter to a greased plate, flatten them and keep aside to cool.
With a knife,cut the cooled batter as any shape as u desire.
Deep fry now this sliced pieces until they turns light brown colour and keep aside.
For curry:
3nos Potatoes (medium & cubed)
1no Tomato (big & chopped)
3nos Green chillies (slit opened)
1tbsp Garam masala powder
1tsp Red chilly powder
1tsp Turmeric powder
1/4cup Cashew+raisin paste
2cup Coconut milk (thick milk)
1/2cup Grated coconut
1tbsp Ginger paste
1/4tsp Asafoetida powder
2tsp Cumin seeds
Salt
Oil for cooking
Soak the raisins and cashew in hot water for half an hour, grind as fine paste and keep aside.
Heat 2tbsp oil, add half of the turmeric powder, salt to the cubed potatoes, fry it in the hot oil until they turns crispy,remove from the oil and keep aside.
Heat the remaining oil in a kadai, now add the asafoetida,cuminseeds, bay leaves, fry until they turns brown.
Add the slit opened green chillies,ginger paste and fry for few minutes.
Add now the chopped tomatoes and fry everything until the tomatoes turns mushy.
Now add the red chilly powder,cumin seed powder,garam masala powder,turmeric powder to the cooking tomatoes and cook for few more minutes,until the oil comes out.
Add the grated coconut,coconut milk to them and cook for few minutes.
Finally add the already prepared cashew raisins paste,fried potatoes,cook again everything in simmer until the gravy turns bit thick.
Add water if need to adjust the gravy consistency.
Finally add the fried lentil cakes, sprinkle the garam masala powder on the top,cover and put off the stove.
Serve dhokar dalna with rice topped with few drops of ghee
Notes:
Once the fried lentil cakes are added to the gravy, dont forget to the serve the dish, else the gravy will turns thick.
While frying the lentil cakes, be caul some make break,but dont worry.
Eggless Cauldron Cakes
Wednesday, March 5, 2014
If you are an ardent fan of Harry potter books,you would have surely heard lot about this word cauldron. But i have never seen cauldron as cakes until Gayathri send us this recipe suggested by Archana for this months Baking Eggless Challenge.Seriously when i saw this cake, i really want to make some soon as possible just to see how my kids will react to this beautiful very attractive cake. Finally i tried them this week, unfortunately i had hard time with the chocolate handles as they were seriously very fragile and i couldnt able to get them pectly.Else everything came out extremely pect and i filled my cauldron cake with mascarpone chesse filling.
My kids just enjoyed having this beautiful cakes even i served them with broken chocolate handles,ill be making again soon for my sons birthday. Yep this cake is pretty easy to make apart from the chocolate handles. May be with more concentration and patience,i think ill be able to get those chocolate handles pectly next time,fingers crossed.Do check Champa, Srivalli, Sumana Deepak,Veena,Jayasri and Preeti Deo wat they baked for the last day of bake-a-thon.
2cups All purpose flour
1/4cup Unsweetened Dutch process cocao powder
1cup Sugar
1cup Yogurt
1tsp Baking powder
1/4tsp Baking soda
1/2cup Butter (room temperature)
1tbsp Cornstarch
1tsp Vanilla essence
1/4tsp Salt
Line the muffin mouls with paper liners.
Preheat the oven to 350F.
Sift the flour,cocao powder,corn starch,salt,baking soda and baking powder together.
In an another bowl, beat together the butter and sugar until they turn smooth, add the yogurt,vanill essence and beat for few minutes.
Fold in the flour mixture and mix gently with a spatula.
Pour enough batter to the lined baking mould and bale for 15-20minutes and let them cool completely.
Mascarpone Cheese Filling:
1/2cup Mascarpone cheese
1/4cup Heavy cream
1/2cup Confectioners sugar
Beat the heavy cream until stiff peaks form.
In an another bowl,beat the mascarpone cheese and confectioners sugar until everything get well mixed.
Gently fold the cream to the cheese mixture and mix well. Keep in fridge for atleast an hour before starting the filling.
Chocolate handles:
1/2cup Chocolate chips
Melt together the chocolate chips with few drops of water in microwave oven for a minute, whisk well and transfer it to a pastry bag.
Pipe it over a baking sheet as handles and keep aside until its hardens.
Chocolate Glaze:
1/2cup Chocolate chips
2tbsp Butter
Melt the chocolate with butter in microwave oven for a minutes, whisk well and keep aside for 5minutes,transfer it to a piping bag.
Assembling the cake:
With a cupcake corer or a sharp knife, cut out a cavity in the bottom of the cupcake,fill it with the already prepared mascarpone cheese filling.
Original recipe went for dipping the top of the cupcake into the chocolate glaze,i just skipped that part.
Now pipe the chocolate glaze around the edge of the cupcakes, place the already cooled chocolate handles on the top of the cupcakes.
Enjoy.
My kids just enjoyed having this beautiful cakes even i served them with broken chocolate handles,ill be making again soon for my sons birthday. Yep this cake is pretty easy to make apart from the chocolate handles. May be with more concentration and patience,i think ill be able to get those chocolate handles pectly next time,fingers crossed.Do check Champa, Srivalli, Sumana Deepak,Veena,Jayasri and Preeti Deo wat they baked for the last day of bake-a-thon.
2cups All purpose flour
1/4cup Unsweetened Dutch process cocao powder
1cup Sugar
1cup Yogurt
1tsp Baking powder
1/4tsp Baking soda
1/2cup Butter (room temperature)
1tbsp Cornstarch
1tsp Vanilla essence
1/4tsp Salt
Line the muffin mouls with paper liners.
Preheat the oven to 350F.
Sift the flour,cocao powder,corn starch,salt,baking soda and baking powder together.
In an another bowl, beat together the butter and sugar until they turn smooth, add the yogurt,vanill essence and beat for few minutes.
Fold in the flour mixture and mix gently with a spatula.
Pour enough batter to the lined baking mould and bale for 15-20minutes and let them cool completely.
Mascarpone Cheese Filling:
1/2cup Mascarpone cheese
1/4cup Heavy cream
1/2cup Confectioners sugar
Beat the heavy cream until stiff peaks form.
In an another bowl,beat the mascarpone cheese and confectioners sugar until everything get well mixed.
Gently fold the cream to the cheese mixture and mix well. Keep in fridge for atleast an hour before starting the filling.
Chocolate handles:
1/2cup Chocolate chips
Melt together the chocolate chips with few drops of water in microwave oven for a minute, whisk well and transfer it to a pastry bag.
Pipe it over a baking sheet as handles and keep aside until its hardens.
Chocolate Glaze:
1/2cup Chocolate chips
2tbsp Butter
Melt the chocolate with butter in microwave oven for a minutes, whisk well and keep aside for 5minutes,transfer it to a piping bag.
Assembling the cake:
With a cupcake corer or a sharp knife, cut out a cavity in the bottom of the cupcake,fill it with the already prepared mascarpone cheese filling.
Original recipe went for dipping the top of the cupcake into the chocolate glaze,i just skipped that part.
Now pipe the chocolate glaze around the edge of the cupcakes, place the already cooled chocolate handles on the top of the cupcakes.
Enjoy.
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