Eggless Chocolate Layer Cake for a Birthday Girl

“Flowers and champagne may set the stage, but it’s chocolate that steals the show.”

Today is the birthday of someone special,  we cannot send her flowers because they will wilt by the time they get there,   we cannot send her champagne as we learnt that she does not like it,  we cannot send her chocolates as they will be confiscated by the time they reach Alice Springs ………….. so we decided that we bake a special “Chocolate Cake”  in her name.

Happy Birthday TINA,   no matter where we are,  our good wishes are always with you.   Love and hugs from Joyce, Sylvia and Judy.

This Chocolate Cake is EGGLESS,  yet it is so scrumptious,  moist and delicious .  Baked it in two cake tins and  made four layers and  put it all together with chocolate ganache,  cream and strawberry jam  and it was simply divine.

{This recipe is adapted from  “Hersheys”.}

Ingredients for the Cake :
3 cups all-purpose flour
1 3/4 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups hot water
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
1 tablespoon vanilla extract
Nuts and strawberries for garnish
Strawberry jam – ½ cup.

Preparation
Preheat oven to 180ºC with rack in the center. Line the bottom and sides of two 8” round cake tins.  Hand whisk together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.
Combine water, oil, vinegar, and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined,  a few lumps are not a problem. Divide batter equally into 2 cake tins and then bake individually for 35-40 minutes,  until a toothpick inserted in the center comes out clean.

Cool cakes on a rack for 15 minutes, then invert them onto the rack.. Leave cake upside down (to cool completely).
Slice into 4 layers, and sandwich with filling.  Allow to rest in the fridge for about 30 minutes, and then frost with the chocolate ganache.

Filling
Ingredients
300ml low fat cream
1 teaspoon vanilla powder
¼ cup or less icing sugar

Preparation
First prepare filling:  Beat the cream with sugar and vanilla powder and keep aside.

Heat strawberry jam in a small nonstick pan and keep aside.  (You can skip this step if you are not fond of jam- wont make a difference)

Chocolate Ganache
Ingredients
225 grams chocolate (cooking) cut into small pieces
180 ml heavy whipping cream
2 tablespoons (28 grms) unsalted butter
1 tablespoon brandy or cognac (optional).
Keep chopped chocolate in a heatproof bowl.  In a small saucepan over medium heat,  bring just to a boil the cream and butter.  Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two.  Then stir gently with a whisk or spoon.  Add brandy or cognac if using.

Cut each cake into two layers – so you end up with 4 layers.  Sandwich the cake with cream filling and jam and chill the layered cake.  Then brush out any loose crumbs.  Crumb coat the cake with a very thin layer of ganache- roughly and refrigerate till the crumb coat has set.  Then place the cake on a wire rack and put a wax paper or baking sheet under it to catch excess dripping of ganache.  Pour the ganache into the center of the cake and spread quickly with a spatula or palette knife.

Decorate the top as desired.  I kept aside some cream, put it in a piping bag and made concentric circles on the cake surface.  Then with a skewer dragged lines from the center to the cake edge.  That’s how I got the web design.  Cover the sides with chopped nuts and pipe some rosettes at the border.

Tina,  hope you liked the cake,  though it may not be so very perfectly decorated,  please know that we made it with love and ate it with love….terey naam sey !!!!!!

Happy Birthday again.

Chota Bheem Buttercream Cake

You tumble and run
You’re so much fun
You’re already turning three
Happy Birthday, Daniel (our Chota Bheem)

With love to you from the three Aunties at “Bring On The Chef In You” ,
We bring to you your favorite Chota Bheem,
May You always be adventurous and fun-loving
And eat as many ladoos to become strong like him.

P.S: A lot of  credit for this cake should go to Uncle Alex,  as he was fully involved in making this cake for his favourite nephew Daniel,  right from baking two of them, to the icing, colouring and putting the finishing touches. For once both of us (Syl and me) enjoyed being directed, guided and corrected ;).    His enthusiasm and excitement was so sweet and childlike.  I overheard some plans to open a bakery in Al Ghusais-Sharjah too ….now Ceasers will have some competition…….ha ha .

Ben 10 Fondant Cake

This  Ben 10 Cake was made specially for a 5 year old who is celebrating his birthday today.  

What’s warm, loving and has “U” in the middle ?

It’s a     “H U G” !!!!!!!!

And we are sending you one to say……..

HAPPY BIRTHDAY !!!!!

HAPPY BIRTHDAY  NEIL

Have a wonderful day  with lots of cake and lots of presents !!!!!!

Love from Aunties Joyce, Sylvia and Judy

Cauliflower Roasted

A member of the cabbage family which is composed of bunches of tiny florets on clusters of stalks,  Cauliflower may be white, green or purple. The entire floret portion (the “curd”) is edible. The green leaves at the base are also edible,  but take longer to cook and have a stronger flavor.

Cauliflower is an excellent source of vitamin C, vitamin K, folate and fiber. It is a very good source of vitamin B5, vitamin B6, omega-3 fatty acids, and manganese. Additionally, it is a good source of potassium, protein, phosphorus, vitamin B1, vitamin B2, vitamin B3, and magnesium.

Phew,   is that  enough…go buy some  Cauliflower  NOW;   and attempt this   easy -peasy recipe ….

1  Cauliflower cut into florets,  4 tablespoons  olive oil, 1 teaspoon salt,  1  teaspoon red chillie flakes, a pot of hot water.

Cut and wash the florets into  medium  pieces and soak (not boil) them in a big pot of  boiling salted water for 6-7 minutes. Drain the cauliflower in a colander.  In  a baking tray, lay the cauliflower in a single layer and drizzle with olive oil.  Bake till slightly golden  (say 25 minutes in a 180 deg C oven)  Sprinkle with chillie flakes mid-way during baking   and serve steaming hot.

Sweet and Savoury Beaten Rice

Apologies for the stand-still in our blog.   Am back in town now after the ‘Monsoon Wedding’ festivities.   Promise to have regular updates from now on.   There are many ways to serve beaten rice and this in one of them.   This is the version that I prefer.  Enjoy.

Ingredients :

1 cup beaten rice

1 cup freshly grated coconut

2 green chillies

Curry leaves (few)

Salt – a pinch

Sugar + jaggery to taste

2 small onions- chopped very fine

In a bowl add fresh coconut to which add all ingredients (except beaten rice)  and mix thoroughly till the sugar is nearly dissolved.  To this mushy mass, add the beaten rice and mix well.    Serve with a steaming cup of coffee.

Dhokla Again !!!!

Made Dhokla again…. and as I had nothing else to post… ‘DHOKLA it is.  Enjoyyyy.

Ingredients :

Gramflour – 2 cups

Yougurt – 1 cup

Chopped green chillies 1 tablespoon

Chopped ginger 1 tablespoon

Turmeric powder 1/2 teaspoon

Salt to taste

Baking soda 1 teaspoon

Oil 2 tablespoons

Lemon 1

Mustard seeds 1 teaspoon

Chopped green corriander – 3 tablespoons

Grated fresh coconut 1/2 cup (or more).  Promogranate seeds for garnish.

Take gram flour in a bowl. Add beaten yogurt and water. Whisk till no lumps remain. The mixture should be of a slightly thickish consistency. Add salt and leave it covered to ferment for 2-3 hours. Grind green chillies and ginger to a paste. When the gramflour and yougurt mixture has fermented, add ground chillies and ginger. Add turmeric powder and adjust seasoning, if required. Keep the steamer ready on the gas-top. Grease a shallow-thali with a little oil. In a small bowl take one teaspoon of baking-soda, one teaspoon oil and juice of a lemon. Mix and add to the gramflour mixture. Pour batter into the greased mould and steam for about 15-20 minutes. When a little cool, cut into squares and keep in a serving plate. Heat oil in a small pan. Add mustard seeds, green chilly chopped (1)  and curry-leaves. When the seeds begin to crackle remove and pour over the dhoklas. Serve hot garnished with chopped green coriander leaves and grated coconut and promogranate seeds.

A Maharashtrian Delicacy -Puran Poli

A Maharashtrian delicacy,  prepared on festive occasions.  I was lucky enough to have it very often as our neighbours were Maharashtrians.   They turned out very soft and tasty, though I could have rolled them a bit thinner maybe.   My son however wanted nothing to do with them and requested me to make plain ones without the stuffing.  Now what do we do with these kids of today ?   !!!!.

 For the Puran (filling) : 1 cup split channa dal, 1 cup light jaggery (grated),  dash of nutmeg powder, ½ teaspoon cardamom powder,  2 cups water.

 For the Dough :  1 cup wheat flour,  ½ cup maida or all purpose flower, 2 tablespoons oil, salt to taste.

Wash and soak channa dal in enough water for 4- 5 hours.  Add channa dal in pressure cooker, add 2 cups water and pressure cook.  When done, mash boiled channa dal, add it to a nonstick pan,   add grated jaggery in to it,  mix well and cook till mixture becomes thick and starts to leave sides of pan.  Cool – then add cardamom powder, a dash of nutmeg and knead softly and keep aside.

For the dough ..take maida, whole wheat flour in to a deep bowl, to that add salt, oil and mix well.   Add water little by little and start to knead the dough.
The dough has to be very soft.  Cover and leave it to rest for 1 hour.

After it has rested take little oil and start to knead the dough well.  Make balls of the dough,  flatten a bit and add the Puran to it and cover and seal the edges.  Roll just like you would for chappaties. 

Heat a pan and fry the Puran Poli on both sides till it is well fried.  Remove to a plating dish and serve hot with a dollop of butter on it.

Murg Do Pyaza

Hi folks.   Got this recipe from ‘Masala TV’,  a Pakistani food channel.   This dish turned out very tasty and we had it with hot Parotas from a Pakistani restaurant close by.  I made a fried-rice as well to go with this.

1 Kg. Chicken (preferably boneless)

5 Big onions sliced

Ginger Garlic paste ( 1 tablespoon)

(Powdered garam masala – 2-3 cardamoms, 3-4 cloves,  2 sticks of cinnamon,  pepper corns few, ½ tsp cumin seeds) – 1 teaspoon

1 Bay leaf

½ teaspoon turmeric powder

Chilly powder 1 tablespoon

Coriander powder 1 tablespoon

Black pepper powder -1/2 teaspoon

Tomatoes -  5 big (chopped fine)

2 green chillies

Oil

Salt to taste

In a big nonstick pan, add oil and saute the bay leaf, then add chopped onions and fry till onions begin to just start getting golden.  Add ginger garlic paste and fry for sometime.  Then add chicken pieces and fry for some time.  Add turmeric, red chilly powder, coriander powder, garam masala powder,  pepper powder and keep frying for 10-15 minutes or till the oil and masala separates.  Then add green chillies, salt, and tomatoes.  Keep frying on a slow fire till the tomatoes get incorporated into the masala paste and a very thickish paste is formed which clings to the chicken pieces.

 Garnish with spring onions and coriander leaves and serve piping hot.

Banana Tapioca Pearls with Coconut Cream

2 large bananas

1/2 teaspoon salt

3 cups water

1/2 cup tapioca pearls

1/4 cup sugar (or more as per liking)

2 cups coconut cream

1/2 teaspoon vanilla extract

Select bananas that are not fully ripe (I used the Kerala ones). Peel the bananas and slice in half lengthwise then cut into chunks.  In a mixing bowl combine the bananas,  little salt and enough cold water to cover the bananas.  Set aside.  Bring water to boil in a pot over medium heat.  Add the Tapioca Pearls and cook, stirring occassionally, until the pearls and almost clear (say about 7-10 minutes).  Drain the bananas and add to the tapioca pearls.  Stir in the coconut cream and vanilla extract and more salt to taste (if needed).  Cook for a further 5-7 minutes.  This should be not too watery but somewhat like porridge consistency.   Serve warm,  garnished  with nuts of your choice.

Vietnamese Spring Rolls

Vietnamese cooking is famous for its lively, fresh flavors and artfully composed meals.  Vietnamese food and cooking is the true ‘light cuisine’ of Asia. Abundant fresh herbs and greens, delicate soups and stir-fries, and well-seasoned grilled foods served on, or with, rice or noodles are the mainstays of the Vietnamese delicacies. Even the sweets for snacks or desserts are often based on fresh fruits served with sweetened rice or tapioca.

Yours truly was recently in Vietnam and has now a few favourites.  I forced my husband to buy me two Vietnamese cookbooks and therefore brace yourself  to be bombarded with some Vietnamese dishes.  This is the 2^nd one that I’m sharing on the blog.  I also tried a ‘Vietnamese Pho’ and a ‘Tapioca Pearls Sweet’ and it was real yummy…watch out for that too.

The rice paper wrappers that I used I got from Vietnam, but they are easily available here in UAE in Asian grocery stores.

350 grms Beef (follow the recipe below or use your favourite recipe to make a dryish beef side-dish)

Small packet of rice vermicelli/noodles (boiled and drained)

Lettuce – thinly sliced

Carrots – cut into strips

Cucumber – cut into strips

Mint leaves – few

Coriander leaves – few

Basil leaves – few

Rice Paper wrappers

Slice beef into long thin strips – combine and marinate the beef with 1 clove garlic(minced), 2 small onions, minced ginger(1teaspoon), 1 tablespoon oyster sauce, 1 tablespoon fish sauce, 1 teaspoon cornstarch, 1 teaspoon sesame oil, ½ teaspoon ground pepper, ½ teaspoon stew powder and little salt to taste).  Heat a skillet. add little oil and cook the beef on the hot skillet for about 10 minutes, stirring now and then till the beef is soft and tender.  Alternately, you can cook beef using any recipe but making sure that it is nice and dry.

Dip a rice paper wrapper in a bowl of water until soft.  Remove and place on a dry surface, smoothing it with your fingers.  Arrange a few noodles on the wrapper, closer to one edge, and top with some carrots, cucumber, lettuce and the mint, basil and coriander leaves.  Arrange strips of beef.  Fold the closest edge of the wrapper over the filling, then fold in the sides and roll up tightly.

Serve along side with dipping sauce (Peanut Dipping sauce & Vietnamese Dipping Sauce).

Peanut Dipping Sauce :

80 g (1/2 cup) roasted unsalted peanuts, 2 tablespoons roasted sesame seeds, 65 g sugar, 1 teaspoon salt, ½ cup water, 1 tablespoon butter.   Grind the roasted peanuts and sesame seeds until fine in a blender, adding a little water if necessary.  Combine the peanuts, sesame seed mixture with sugar, salt and water and bring to boil over medium heat.  Cook until the mixture turns to a thick syrupy consistency, say about 4-5 minutes.  Remove from heat and stir in the butter.  Mix and serve.

Vietnamese Dipping Suace (Nuoc Cham)

3 cloves of garlic, minced, 2-3 green chillies,minced,  5 tablespoons lime juice, 3 tablespoons fish sauce, ¼ cup sugar, 4 tablespoons water, 1 cup grated carrot.  Grind the garlic and chillies to a smooth paste in a blender, adding a little water if required.  Stir in the lime juice, fish sauce, sugar and water.  Mix well – add carrots – stir and serve.