Chuck Scoops, Cut Cubes… Chocolate Truffles

I have a very important interview lined up and I am so darn stressed.. πŸ˜₯ I keep studying all the time. No time for cooking.. What to do? 😦 Wait! What will be better than chocolate for calming my nerves down! πŸ˜€ Mmm… 😐 CHOCOLATE TRUFFLES 🍫! πŸ™Œ But scooping is such a mess and wastage of chocolate! How about cubed chocolate truffles? Easy and quick! Well, I love the idea! 😍 IMG_20150215_231951-2 PicsArt_1424024132079 Yayeee! πŸ™Œ it worked! Ingredients 300 gms good quality dark chocolate + 100 gms more 200ml double cream 50 gms butter Method 1. Melt 300 gms chocolate and rest of ingredients together. Mix well. 2. Pour in a lined or greased rectangular pan filling around an inch. Refrigerate for 2-3 hours. 3. Cut into cubes, chill for an hour. Dip in melted chocolate and coat with nuts, cocoa powder, grated coconut etc. πŸ˜€ So, how does it look?

Just Another Pretty Cake… But Super Easy!

Cakes are something I bake at least ones a week, may be more and never get bored of it. I have so many cake tins and silicone moulds that my mother tells me to open a store 😁.  Fabfurnish.com is my first preferred site for buying these.

From many recipes I have for a cake, I will tell you the easiest one. My sister is fond of the cakes I bake but sadly she stays 1100 miles away from us. 😦 So whenever she comes here or we go to Kolkata, she and her friends get a treat of cakes. ;). The main problem I faced was that the cakes should stay moist, tasty and shouldn’t rot for 5-6 days without a refrigerator.( Since the climate here is hot and humid, it doesn’t last long.) That is why I went for this recipe. It is not very rich yet tasty.

Basic Recipe

3/4 cup water

3/4 cup granulated sugar

3/4 cup oil

1 tbsp vinegar or lemon juice

1 tbsp vanilla extract

2 cups plain flour

1 tsp baking soda

1 tsp baking powder

A pinch of salt

Method

1. Dissolve sugar and salt in water properly. Add vinegar and vanilla extract.

2. Fold in sieved flour, baking powder and soda and flavoring. Batter should be of ribbon consistency.

3. Pour into a greased pan less than 2/3rd. The cake will rise a lot because of soda and vinegar. Bake in a preheated oven at 180Β°c

Very easy, isn’t it?

You can use this simple recipe and make many different flavored cakes. Below are few of I made. πŸ™‚PicsArt_1423722275174

Chocolate and vanilla marble cake. A trick to make your chocolate cake more rich is to boil cocoa powder in a bit of water, cool and use.

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Orange cupcake with Nutella 😍. Instead of vinegar I added orange juice and zest.

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Tutti frutti muffins

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Some colorful cakes..

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Tastes heavenly when served with ice-cream or whipped cream πŸ˜€

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TRICOLOR PARATHA… Woohooo!!!

Paratha is a flat bread that we Indians love to eat. It is a very common food item here, especially in North India. There are ‘n’ numbers of version Β of a paratha. Ask any mother here and she will tell you a different one. So I won’t say that this is a recipe of paratha, it is just an idea to feed some nutrition into people like me who hate spinach and beetroot. 😁I mean who doesn’t like colours. It looks beautiful and tastes nothing like the veggies. Moreover, you don’t have to serve loads of dishes with it, only curd or pickle would do (you can if you want to 😜). It is easy to make (if you have a food processor), tasty and healthy. Children will love it (you don’t have to tell them that it has beetroot and spinach :D).

Ingredients
4 cups whole wheat flour

2 cups plain flour

3 tbsp oil + oil for shallow frying

1/2 cup beetroot puree

1/2 cup blanched spinach puree

1 tsp onion seeds

1 tsp garam masala

1 tsp coriander powder

Salt, to taste

Method
1. Make 3 dough adjusting the liquid content,

a) 2 cups plain flour, onion seeds, salt, 1 tbsp oil and water.

b) 2 cups whole wheat flour, coriander powder, salt, 1 tbsp oil and spinach puree.

c) 2 cups whole wheat flour, garam masala, salt, Β 1 tbsp oil and beetroot puree.

(Do it in the same sequence so that you don’t have to clean the food processor every time)

2. Roll each dough flat, about 2 cm thick.

3. Arrange the dough on top of each other. Green at the bottom and pink on top.

4. Roll in a cylindrical shape. Cut circles with a sharp knife πŸ”ͺdusted with flour (1 inch thick).
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5. Roll them out with a rolling pin. Fry on tawa or pan with 1 tbsp oil (each paratha) on medium heat.
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Serve hot with curd or pickle or any chutney.
Doesn’t this looks great? πŸ™‚ Every layer will have different flavor from the spices.

I hate spinach, I hate beetroot.. But I absolutely love this! 😍
IMG_20141124_122354 Try different colours like orange carrot, yellow turmeric or red with kashmiri red chilli powder. πŸ˜€

Credit : I got this idea from a masterchef Australia 6 contestant Nicole Cleave who once shared a pic of pasta made with beetroot puree.

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