Monday, November 26, 2007

Crispy French toast

This is my contribution to this month's WBB cornflakes hosted by nags


4 slices bread
1 cup milk
1 tsp vanilla extract
2 tbs sugar
1 tbs butter
1 cup cornflakes
chocolate syrup or strawberry syrup(store bought)

I dont use eggs


in a sauce pan warm milk add sugar MIX until sugar melted then add vanilla extract to milk
Pour milk mixture in a plate
Pour corn flakes in another plate
DIP bread slices in milk then in corn flakes on both sides
Heat butter in a pan when melted put bread slices and toast until golden on both sides
Serve warm with chocolate syrup

Monday, November 19, 2007


Chocolate and Pistachio stuffed dates are elegant fingerfood or dessert for parties

STUFFED DATES is my contribution to "A FRUIT A MONTH " hosted my chandrika of "AKSHYAPATRA"

For chocolate stuffing melt semi sweet chocolate in a double boiler by placing a chocolate filled glass bowl on top of boiling water

Open dates in middle and fill the hallow space with melted chocolate until it oozes out then place stuffed dated on a tray let it set ( dont not refrigerate)

soft chocolate tastes very yummy than refrigerater one


Pulse unsalted pistachios in foodprocesser .

Heat pan add ground pistachios and sugar sautee until sugar is melted COOL

Stuff tsp of pistachio mixture inside dates

and serve

Friday, November 16, 2007

Black forest cake

Black forest cake is a traditional southern german dessert .In germen they call it as a Black Forest gateau it is a popular dessert in austria and other parts of world too .Traditionally black forest cake is a layer of chocolate cake ,wipped cream and cherries but i used rasberries insted of cherries
Traditionally, Kirschwasser a type of liquor is added to the cake but generally we add RUM .
Ingredients for cake
1 3/4 cups all purpose flour or cake flour
2 cups sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1 stick butter
1 teaspoon vanilla
1 cup boiling water
large tin of wipped cream ( i used store bought wipped cream )
2 cups cherries

For surup
2 cups sugar
1 cup water
4 tbs rum ( optional)


Preheat oven to 350 degrees.
Prepare two 9-inch cake pans by rubbing with butter, sprinkling with flour and tapping out extra.

In a large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt mix together with a spoon then set aside.

In small bowl combine eggs, milk, butter and vanilla. Beat well with hand mixer.

Slowly add boiling water and mix.

Add wet ingredients to flour mixture and fold and stir until smooth.

Pour batter into pans, dividing evenly.

Bake for 30-35 minutes. Remove cake from pans and cool on racks.

To make syrup

Add water to sugar and bring to boil until sugar is dissolved completely then COOL it completely and add rum

TO assemble

Take one cake pour sugar and rum syrup with spoon until cake become moist then add a layer of wipped cream and cherries then cover with other cake and moist that cake with sugar syrup and layer wipped cream and cherries

GARNISH with chocolate shavings

Monday, November 12, 2007

Stuffed bread vada

My contribution for poweless cooking

Stuffed bread is my childhood favorite my mom use to make this when ever she has some leftover potato curry


8 bread slices
3 potatos ( boiled and cubed )
2 tbs oil
1 medium onion ( chopped)
1 tsp cumin and musturd seeds\
3 slit green chillis
pinch of turmuric
1 tsp garam masala powder
oil for deepfry


Heat 2 tbs oil in a pan when oil is hot add cumin and musturd seeds when starts to splutter add slit green chillis ,onions and sautee for 3 min then add turmuric

Now add boiled potatos ,salt and garam masala mix well and slightly mash potatos with back of the spoon

Take water in shallow bowl dip bread slice in water and press the bread by keeping in between your both palms until water is sqeezed out completely

Now take 2 tbs of potato curry keep in the middle of damp bread and cover curry with corners of bread and make a ball ( as u see in photo)

Now make the balls with remaining bread and curry as above

Heat oil in a frying pan and fry on a low flame until golden brown

Drain on a paper towel and Serve hot with ketchup

Friday, November 9, 2007

Happy diwali

Monday, November 5, 2007

Lemon cake with rasberries

Cake with refreshing lemon flavor and rasberries

Ingredients ( we can make 2 cakes )
2 sticks unsalted butter, at room temperature
2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest
3 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 tbs freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

1 cup frozen or fresh rasberries
2 tbs sugar
5 mint leaves


Preheat the oven to 350 degrees

Grease and flour cake pan

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer , about 5 minutes .Add eggs 1 at a time, lemon zest and lemon juice MIX

Sift together the flour, baking powder, baking soda, and salt in a bowl

In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla

Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

Pour batter in to pan

bake for 45 minutes to 1 hour, until a cake tester comes out clean.

In a sauce pan add rasberries and sugar simmer for 10 min

Pour rasberries on the top of lemon cake and sprinkle with mint

Friday, November 2, 2007

Rice noodles with tomato flower

Hi every one these photos are for this month CLICK EVENT

this is a very nice contest i just loved and enjoyed a lot while taking these photos


1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

Preheat oven to 350 degrees F . Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting:

Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Thursday, November 1, 2007

Dipping sauce for Kebabs

1/8 teaspoon saffron strands
2 tablespoons boiling water
2 tablespoons blanched pistachios
4 tablespoons blanched almonds
1 tablespoon ghee or butter
3/4 cup cream
1/2 cup milk
1/2 teaspoon ground cardamom
1/2 teaspoon salt or to taste
1/2 teaspoon white pepper

Pound saffron in mortar and pestle, then dissolve in the boiling water
Put pistachios and almonds into electric blender and grind finely
Heat the ghee or butter in a small pan and fry the ground nuts, stirring constantly Add the saffron, cream, milk, cardamom, salt and pepper and simmer, stirring constantly, until sauce is thick.
Serve with kebabs.