NO BAKE WATERMELON CAKE

NO BAKE WATERMELON CAKE

Few days back my friend posted the pictures of this cake and I am posting the same pictures to show you all, but when I first saw this cake online, I was definitely hesitant that wheather I can actually create it. I thought about how to stick cream onto a wet surface as the watermelon would be juicy and the cream would start slipping.It was my first attempt and I made sure to do everything in order to make this cake successful –and it really was!The end result of this Watermelon cake was D-E-L-I-C-I-O-U-S!

This no bake cake requires almost no effort and looks fantastic.

Instructions :

1.Cut your watermelon based on the photo tutorial in the post.I cut the round ends off and carved the cake out of the heart of the watermelon like in picture.

2.Pat the watermelon down with wipes to dry it. Be sure your watermelon is nice and cold when you are frosting it. The whipped cream sticks nicely when it’s cold(you can use piping bag also to put cream on watermelon,next time i am thinking to use as it will be less messy).

3.Frost it with whipped cream (method to make whip cream is given below).

4.Add Almonds to the side.

5.Decorate the top with fresh fruit of your choice. I took raspberries and blueberries.

Oh and the cake held up nicely in the refrigerator overnight. When I sliced another piece there was a little bit of water at the bottom of the plate so next time I think I will lay down a paper towel under the watermelon on the plate before I decorate it and i am thinking to add vanilla icecream with toppings also next time. The whipped cream held up nicely overnight! For some reason I was thinking it would melt right off but it didn’t!

METHOD TO MAKE WHIP CREAM:

Chill mixing bowl before making whipped cream. Whipped cream melts when it gets warm.
large mixing bowl
hand blender
1 cup whipping cream
1 tablespoon sugar
1 teaspoon vanilla extract
Add all ingredients in a large mixing bowl and whisk on high until cream begins to thicken, about 2 minutes. Continue whisking on high until cream forms stiff peaks and thicken more.

DAHI KE KEBAB

DAHI KE KEBAB

Yeah I know I am late again sigh, I must do something about my time management skills soon. So many dishes so little time, the world isn’t fair actually ;) Posting my new recipe dahi ke kebab.Try it and plzz send me your feedback, comments,advices which help me to do better job and give me inspiration :)

　

Dahi Ke Kebab is a classic Indian appetizer which can make you a star. There are many versions of the recipe and I have adapted mine from the kitchen of Pind Balluchi a popular restaurant in Delhi.

Ingredients

　
1-1/2 cups hung yogurt

1/4 cup besan ( chick pea flour) - dry roasted over low heat till slightly darker

1 Tbsp finely chopped coriander leaves

1 tsp finely chopped green chillies

2 Tbsp finely chopped onions

1 tsp salt

1 tsp roasted and powdered cumin seeds

Oil/ghee - for frying
Method

1. Pour the yogurt in a muslin cloth. Tie the edges of the cloth and hang it over the kitchen sink for at least 2 hrs. Alternatively you can place yogurt in the fine seived mesh strainer. Allow the strainer to sit over a dish so that it can collect the whey from the yogurt. Place it in the refrigerator overnight and you will not have to worry about the yogurt getting sour.

The important note here is the resultant yogurt should be thick, with no whey.

2. Once the whey from the yogurt is drained, transfer the yogurt to a large mixing bowl and mix all the ingredients except the oil, and chill for an hour.

Shape the mixture into flat rounds (like tikkis) and pan fry over medium heat till brown on both sides.

The kebabs are quite soft, so you have to handle them carefully. Serve hot with green chutney.

Variations: If you want little spicy,you can add black pepper or red chilli powder in the mixture according to your taste.