Wednesday, July 22, 2015

Opera Cake

 Opera Cake

Baking partners challenge for July is the yummy and famous  French pasty Opera cake. This months recipe was suggested by Savitha of Savitha's Kitchen. Swathi also shared one recipe with me. You can find the recipe here. If you take a look at the  recipe you will notice that  there are different stages to make this cake before the final assembly. This cake has a rich almond coffee flavor. It consists of almond sponge cake with layers of  French coffee butter cream, chocolate butter cream and chocolate ganache on top. Thanks Savitha and Swathi for this recipe.


For the almond sponge
Cake flour-3 tbs
Egg- 2 large 
Almond flour - 1 cup
Confectionery Sugar- 1/2 cup
Egg whites-2
Cream of tartar- 1/8 tsp
Salt- 1/8 tsp
Granulated sugar- 1tbs
Butter unsalted- 2 tbs

For the coffee Syrup
Espresso powder- 1 tsp
Water- 1/2 cup
Sugar- 2 tsp

Coffee Butter Cream
Granulated sugar-  1/2 cup
Egg yolk-2
Butter- 1 stick
Espresso- 1 tsp
Water- 1/3 cup

Chocolate butter cream
Chocolate - 4 oz
Heavy cream- 1/4 cup
sugar -2 tbs
Butter- 2 tbs

Chocolate glaze
Chocolate - 8 oz
Heavy cream- 1/2 cup

To make sponge cake
Bring butter and eggs to room temperature. Pre heat oven to 350 degree F. Line 2 baking sheet with parchment paper.
In a food processor blend almond flour and sugar and salt till it is thoroughly combined. Shift cake flour on top mix well and keep aside.
Using a hand mixer or a standing mixer beat two egg till thick and fluffy. Add butter and mix. Add the almond flour little by little and fold in till just combined. 
In another clean bowl beat two egg whites till it is frothy.Add the cream of tartar and beat for one minute. Increase speed and add granulated sugar and beat until egg whites just hold stiff peaks.
Gently fold in the egg white mixture into the almond mixture in three additions. Spread evenly into thin layers into two pans and bake for 8-10 minutes. Allow this to cool down a bit in the pan and transfer to a cooling rack. When the cake cools down trim the edges and cut into four equal squares.

To make the coffee syrup
Mix all the ingredients in a sauce pan and bring it to a boil. Bring down the heat and let it reduce for 4-5 minutes on the stove. Allow this syrup to cool down

To make a butter cream
First step is to make a sugar syrup with sugar and 1/3 cup water. The syrup will thicken and reduce. You can use a candy thermometer and it will register 230 degree F. Mean while in a large bowl beat egg yolk for about and minute. Keeping the mixer on add the hot sugar syrup into the egg in a slow steam. Add espresso powder and continue to beat till the egg mixture attains room temperature. Add the butter and continue to beat. At this stage it will be thin liquid. Continue to beat till it attains the desired consistency and thickness

To make chocolate butter cream
Chop chocolate and place in a glass bowl. Heat heavy cream till it is just about to boil. Pour till over the chocolate and let it sit for two minutes. Using a wire whisk mix till smooth and velvety. Add room temperature butter and powdered sugar and whisk. Place on top of a bowl filled with ice cubes and whisk till it thickens.

To assemble the cake 
Place one cake layer on a plate and spread a thin layer of chocolate butter cream. Place a parchment place on top and turn the cake square up side down. Gently brush the other side with coffee syrup and spread an even  layer of coffee butter cream. Place a next layer and brush first with coffee syrup and then with chocolate butter cream. Continue the same process with the remaining layers alternating with coffee butter cream and chocolate butter cream. Place in refrigerator and allow to chill and get firm.
Meanwhile prepare the final glaze. You can use melted chocolate and butter or a chocolate ganache. Chop chocolate and place in a glass bowl. Heat heavy cream till it is just about to boil. Pour till over the chocolate and let it sit for two minutes. Using a wire whisk mix till smooth and velvety. Allow it to cool completely but should be spreadable pour over the cake layer and spread evenly. When the glaze is set trim edges and slice the cake.


Try this
Hope you will all enjoy!

Tuesday, July 21, 2015

Tangdi Kabab

Tangdi Kabab

Tangdi kabab or grilled chicken drumstick is a yummy starter/appetizer. Chicken tastes yummy and tender because of the flavorful and spicy marinade. For this chicken I used green masala paste along with spices and yogurt for the marinade. I made a small portion with four chicken drumsticks.Try this,you will surely love it.

Chicken Drumsticks- 4
Hung curd- 1/2 cup
Chilly powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Gram flour-3 tbs
Garam masala- 1 tsp
( use regular garam masala and for extra flavor add a pinch of
Ajwain, amchur/dry mango powder and dry ginger powder)
Chaat masala- a pinch

To make a paste
Coriander leaves- 1/3 cup chopped
Mint- 4-5
Green chilly- 5-6
Ginger- 1inch thick
Garlic- 6-8 cloves
oil- 3 tsp
salt to tate

Marinate chicken with salt, hung curd,chilly powder and turmeric powder. Set this aside for at least half and hour. For best results marinate over night in the refrigerator.
In a pan dry roast gram flour till there is a nice aroma. Roasting adds a nutty flavor to the gram flour. Allow this to cool down.
Make a paste of coriander leaves, mint leaves, ginger, garlic and green chilly. Spread this paste evenly over the chicken along with garam masala, roasted gram flour,oil and a pinch of salt.Keep aside for another 30 minutes.
Pre heat oven to 350 degree f . Take a baking pan and line with aluminum foil (for easy clean up) and place  a wire rack on top of the pan.Place marinated chicken on top of the rack and bake for 25-30 minutes. If there is excess oil or masala it will drip to the pan below while baking.Once done you can also place on a hot grill pan and cook for one minute on both side to attain a desired crispness but this step is optional.

 Try this
Hope you will all enjoy!

Banana Sorbet

Banana Sorbet

A delicious summer treat with bananas.This is a dairy free no fat recipe and is very refreshing.

Bananas- 4
Lemon juice- 1/2 lemon
Sugar- 1 tbs
Maple syrup- 1/3 cup

Puree all the above ingredients in a mixer till smooth and creamy. You can also use frozen bananas for a better texture. Pour this into an ice cream maker and blend for 10 minutes or till you attain the desired consistency. Transfer to the freezer and let it set.

Try this
Hope you will all enjoy!

Monday, July 13, 2015

Kappalandi Mittayi/Peanut Ladoo

Kappalandi Mittayi

Kappalandi Mittayi/ Chikki/peanut ladoo is a is yummy crispy candy made with peanuts and jaggery. For sweetness you can also use caramelized sugar. This fresh home made peanut candy is kids favorite. Try this you will surely love it.

Peanuts - 1 1/2 cup
Jaggery- 1 1/2 cup
Water- 1/2 cup
Salt - a pinch
Ghee- 1 tbs
Cardamon powder- a pinch
Dry ginger powder- 1/8 tsp (optional)

Dry roast peanut in medium flame for 8-10 minutes. Allow this to cool down. Rub with you palm to remove the skin and keep aside.
Heat jaggery and water and allow it to melt. Strain and transfer the syrup into a heavy bottom pan. In medium heat allow it to thicken to two thread consistency. It will be sticky when you press it between your thumb and index finger and will form two or three threads. Reduce the flame and stir continuously for another 4-5 minutes till it thickens. To test the perfect syrup consistency drop a little syrup into water, when pressed together it will form a hard  ball that is elastic and can be shaped. Add the cardamon powder,dry ginger powder and ghee and mix. Add the peanuts and mix and switch off the flame. Immediately transfer into a greased plate and allow to slightly cool down before forming balls. You can also spread it into greased plate and cut into squares.

Try this
Hope you will all enjoy!

Persian Kotlet

Persian Kotlet

Persian kotlets is meat patties made with minced beef/chicken and grated potatoes. It is tasty and tender meat patties and perfect for parties and potlucks. The patties are flatten on the plam and can be made oval or round.Kotlets are thin with crispy edges and is perfect size for pita bread sandwich. 

Minced beef or chicken- 1 lb
Potatoes- 1 lb
onion- 1 mdium
Turmeric- 1/3 tsp
Pepper --1/2 tsp
Cinnamon- 1/8 tsp
Nutmeg and cardamon - a pinch
Cumin- 1/3 tsp
Rose water- a few drops (optional)
(or ground dry rose petals)
Saffron- a pinch (optional)
Bread crumbs- 3 tbs
salt to taste
oil for frying- 1 cup

Place minced meat in a bowl. Wash and peel potatoes. Grate this into the bowl of minced meat. In the same way grate the onion. Mix all the spices, bread crumbs,salt and eggs and mix well with the minced meat and potatoes. Portion the mixture into small equal sized balls. Place one ball into your palm and flatten it into thin oval or round patties.
Heat oil in a frying pan and gently place the patties. You can place around 3 patties at a time. Fry in medium heat for 4-5 minutes on one side. With a spatula gently flip over and fry the other side till it is golden brown. Drain into paper towels.

Recipe source : Persian Kotlet

Try this
Hope you will all enjoy!
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