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.

STUFFED CAPSICUM

　

STUFFED CAPSICUM

Ingredients

Capsicum ( Bell Peppers) - 4
Frozen Corn - 1/2 cup (fresh corn can be used too)
Green Peas - 1/2 cup
Onion - 1 (finely chopped)
Garlic - 1 clove (minced)
Tomato - 2 (diced)
Chilly powder - 1 tsp
Corriander powder - 1 tsp
Garam masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Cheese - 1/4 cup
Oil - 2tblsp

　

Method
1. Wash the capsicum and cut the top off near the stem. Remove and discard the seeds and pith.
2. Heat oil in a pan and spluter some cumin seeds.
3. Saute the onions and garlic slightly till it begins to sweat.
4. Next add the tomatoes along with the chilly powder, coriander powder,
turmeric powder and salt. Cook for 5 minutes.
5. Next add the green peas and corn and mix everything together. Let everything cook for 3 minutes until all the flavours blend.
6. Sprinkle the garam masala and half of the cheese. Toss everything and switch off.
7. Fill each capsicum with the mixture. Add some more cheese on top.
8. Shallow fry the capsicum on a pan with oil till the capsicum becomes tender.
9. Another option is to bake the capsicum in a oven pre heated to 350 for 15 minutes.
10. Serve with chappatti or have it as such as a snack.

　

PINEAPPLE JAM - HOME MADE

PINEAPPLE JAM - HOME MADE

Freshly home made Pineapple Jam feels heavenly. I never thought preparing the jam at home is so easy with no preservatives and other thickening agents. Its just Pineapple , sugar and a pinch of salt. So, why wait go ahead and try ASAP. You can add some spices too, but my kids don't like that so  I skipped it.

 

Ingredients

Pineapple puree - 1 cup

Sugar - 3/4 cup (or as per your taste levels and the sweetness of the fruit)

A Pinch of salt

Method

1. Remove the outer skin of the pineapple and start grating it leaving the middle hard part aside. We are not gonna use this.

Frankly telling you i don't do this,my husband helps me in this part of recipe :)

2. Take the measuring cup and measure the grated pineapple puree along with the juices and pour it in a wide heavy bottom vessel or wok. Measure the sugar and mix all the ingredients together.

3. Switch on the flame and adjust it to low- medium heat and give it a stir once in 2 mins initially. Continue the process for 20- 30 mins till you find the mixture gets combined and starts thickening. Don't bother if you find a hint of liquid in it. It gets thickened up when cooled completely.

4. Store it in an air-tight container and refrigerate and use it when needed with a clean spoon.

Spread over a bread slice or a slice tossed with butter or with chapatis, you will surely gonna like it. Do try and let me know the feedback.

 

PANEER METHI MALAI

PANEER METHI MALAI

My friend Neha ,asked this recipe for her husband who is in army,she wants to make this dish when he will come home,so here is the recipe for her and for all my dear friends who like paneer.Try this and send me your feedback..

 

 

 

 

Ingredients:

 Turmeric 1/4 Tsp

 Ginger Garlic Paste 1 Tsp

 Cumin Powder 1 Tsp

 Coriander Powder 1 Tsp

 Salt To Taste

 Oil 2 Tbsp

 Chilly Powder 1 Tsp

 Tomatoes 100 Grams

 Onions 100 Grams

 Cream 1/4 cup

 Paneer 250 Grams

 Kasoori Methi(dried fenugreek leaves) 1 Tsp

 Bell Pepper (red, Green, Yellow) 100 Grams

Method:

Take a pressure cooker in this add oil heat it and add onions, tomatoes, chilly powder, salt, ginger garlic paste, turmeric, coriander powder, cumin powder, mix it well no need to add water put the lid on and let it cook for 20 to 30 minutes on a slow flame (4 to 5 whistle) till cooked well into a thick gravy.

Heat butter in a pan add kasoori methi, bell peppers (red, green, yellow), paneer saute it for some time and add gravy you made in cooker,add some water put the lid on and let it cook for some time, then add cream and mix it well and switch off the flame. Serve this hot with naan or phulka.

 

COLESLAW

COLESLAW

This recipe is great for a summer barbeque or even just to refrigerate and pull out for when you want a little taste. Learn how to make coleslaw with a little tang, putting a spin on those old, tired coleslaw preparations. The best part? No stovetop required!

　

Ingredients
1 bag Coleslaw Mix (shredded cabbage and carrots)
½ cup Mayonnaise
½ cup Sour Cream
2 tbsp Sugar
2 tbsp White Vinegar
1 tbsp Mustard
½ tsp Salt
¼ tsp Paprika(red chilli powder)
¼ tsp White/Black Pepper powder
　
Directions
Empty the bag of coleslaw mix into a large bowl for mixing, and set aside.

Combine all other ingredients in a separate medium-small bowl to prepare the dressing.

Whisk the dressing mixture well, until it is smooth and consistent throuhgout.

Next, dump the wet dressing mixture into the coleslaw , use a spoon to scrap the bowl's edges clean.

Finally, toss all ingredients like a salad, using tongs or salad utentsils, until the cabbage is completely and evenly covered in dressing.

Serve and enjoy!

RAW BANANA BAJJI (FRITTERS)

RAW BANANA BAJJI (FRITTERS)

 

Ingredients:

Raw banana-1
Besan powder(gram flour) – 150gms
Rice flour- 3 tbsp
Barbeque (BBQ) Masala-2tbsp
Eno salt – a pinch
Hing powder(asafoetida) – small pinch
Oil- to deep fry
Salt to taste

Step 1 – Banana Preparation:

Wash and clean raw banana. Raw banana is always greasy and it is sticky. While cutting the bananas apply little bit oil on your hands and on the knife. Peel off the outer layer of the banana. Cut the banana into thin slices vertically.

Step 2 – Gram Flour Batter Preparation:

Take a small bowl, add besan powder, Rice flour, Tandoori Barbeque (BBQ) Masala, eno salt (alternative to baking soda), hing powder and salt. Add enough water and mix all the ingredients well.

Step 3 – Deep Fry:

Heat vegetable oil in a wide mouth vessel, when the oil is superhot, dip the banana in the batter, slide the slices in to the oil slowly. Deep fry it in the medium flame until the batter coating turns golden brown colour. Drain the oil using kitchen paper.

Step 4 – Raw Banana Bajji  (Fritters) are ready to serve!

Serve hot with chutney or sauce.