Mango and Coconut Cake: August 18, 2011

A very delicious combination of mango, chocolates and coconut too…Yes the process to make this cake is slightly lengthy; but I bet, once you’ll receive the praises for your new tasty and tempting cake you’ll forget all the pain which you have invested in baking this recipe of yummy cake.

Requirements for Coconut Cake:

Maida Flour : 125 Grams

Baking Powder : 3/4 Tea Spoon

Soda Bi Carb : 3/4 Tea Spoon

Powdered Sugar : 1/3 Cup

Vanilla Essence : 1 Tea Spoon

Coconut Essence : 1 Tea Spoon

Desiccated Coconut: 3 Table Spoons

Whole Milk : 3 Table Spoons approximately

Butter : 2 Table Spoons

Requirements for Mango Ganache:

Double Fat Cream : ½ Cup

White Chocolate : ½ Cup

Canned Mango Pulp : 1 ½ Cup

Mango Essence : 2 Tea Spoons

Requirements for Chocolate Butter Cream:

Unsalted Butter : 1 Cup

Powdered Sugar : ¾ Cup

Cocoa Powder : 2 Table Spoons

3 ounces semi-sweet chocolate chips :

Process for the Coconut Cake:

Step 1: Sift the flour, baking powder and soda bi carb for 3 times for good aeration.

Step 2: Start preheating the oven to 180°D.

Step 3: Mix the butter and powdered sugar well with a beater, till the time the sugar is completely melted well with the butter.

Step 4: Mix 1 table spoon of desiccated coconut, vanilla and coconut essences to the mixture of butter and sugar.

Step 5: Add the flour mix to the above mixture with the help of spatula, also add milk spoon by spoon to get the mixture into semi dropping consistency.

Step 6: Grease the baking dish (preferably a long rectangle baking dish around 10 X 5 inches).

Step 7: Pour the cake’s batter into the greased baking dish and place it into the preheated oven for 20 to 25 minutes.

Step 8: Check the status of the cake by inserting a toothpick in the middle of the bake, if the stick comes out clean it means your cake is ready and if not than let the baking process go on for 5 to 10 minutes more (approximately).

Step 9: Once the cake is baked bring it out of oven and let it cool down to room temperature.

Step 10: Move the cake on a kitchen towel, and roll the cake with the towel and form a log and keep it aside.

Process for the Mango Ganache:

Step 1: Take the double cream in a microwave proof bowl and microwave it for about 30 secs.

Step 2: Remove the saucepan and add the finely grated white chocolate (should be on room temperature).

Step 3: Stir until cream and chocolate is melted well, check no lumps are remained.

Step 4: Add the mango extract to the above mix and let it cool down to room temperature.

Step 5: Once the mix it cooled down whip it on low speed for about 2 to 4 minutes.

Step 6: Add 3 tablespoons of mango pulp into the whipped mix  and stir it well.

Step 7: Place the mango ganache in the refrigerator for about 30 minutes.

Process For the Roll the Cake:

Step 1: Unroll the cake and remove the kitchen towel.

Step 2: Spread the mango ganache on the cake with the help of the spatula (don’t spread the ganache till the end of the cake, leave atleast 1 to 2 inches gap).

Step 3: Spread 5 tablespoons of mango pulp over the ganache and start rolling the cake.

Step 4: Form a log and  wrap the log with the butter paper and place it in the refrigerator for at least 2-3 hours.

Process For the Chocolate Butter-Cream:                                                                

Step 1: Sieve the powdered sugar with the cocoa powder in a bowl.

Step 2: Take another bowl in a microwave proof bowl and add grated semi sweet chocolate for 20-30 seconds in the microwave.

Step 3: Mix the unsalted butter, cocoa powder and powdered sugar.

Step 4: Add the melted chocolate and in the above mix and mix everything well.

Process for Final Step Up:

Step 1: Lightly roast the remaining desiccated coconut for 5 to 7 minutes on low flame and remove them on a plate and let it come down on room temperature.

Step 2: Un-wrap the parchment paper from the log of cake.

Step 3: Cover the cake log with the chocolate butter-cream and spread it well on all the sides with the help of a spatula.

Step 4: Sprinkle with the roasted coconut flakes generously on all the sides of the cake log.

Step 5: Put the cake log again in refrigerator for about and 30 to 40 minutes.

Step 6: While serving your mango and coconut cake to your guests, cut a slice with from the chilled cake log and serve it.

Tips:

1 : Keep the grated chocolates, unsalted butter and cream on room temperature; to make it  easy for you while preparing both the ganaches.

2 : When you start to roll the cake, it’s essential to roll it tightly so you don’t have any air gap when serving it.

3 : You can also use a fresh ripe mango if you don’t have canned mango pulp. You might check the level of sweetness, if required add powdered sugar to the natural pulp to get the right taste.

Farari Buff Wadas: August 17, 2011

Just like many other farali dishes / recipes this one is also full of calories, sometimes it seems that fasting is a great way of escaping from actually being on diet… “woh kya hai na diet naam ka aur khana pure kamka”

Requirements for Coating:

Potatoes : 4 Medium Sized

Ginger + Green Chilli Paste : 1 Tea Spoon

Roasted Cumin Seeds Powder : 1 Tea Spoon

Ara Lot / Arrowroot Flour : 3 Table Spoons

Salt / Sindhalun to taste

Requirements for Stuffing:

Freshly Grated Coconut : 2 Table Spoons

Ginger + Green Chilli Powder : 1 Tea Spoon

Roasted Peanut’s Powder : 1 Table Spoon

Roasted Sesame Seeds : 1 Table Spoon

Powdered Sugar : 1 Tea Spoon

Amchur Powder : 1 Tea Spoon

Coriander Leaves : 1 Table Spoon

Salt / Sindhalun to taste

Oil for frying

Process:

Step 1: Boil potatoes, peel their skin and smash them finely.

Step 2: Add all the ingredients of coating in a bowl and knead a soft dough.

Step 3: Prepare small balls from the dough.

Step 4: Take another bowl and mix all the ingredients of stuffing in it.

Step 5: Mix everything well and prepare small balls (smaller than the size of balls prepared from the potatoes’ dough.

Step 6: Heat oil in a frying pan on medium flame.

Step 7: Make small purees from the potatoes’ dough, about 2 inches in diameter.

Step 8: Place the ball prepared from the stuffing in the rolled puree and seal the puree from the top in a way that ball shape is been form again.

Step 9: Repeat the same process with the remaining stuffing’s and potatoes’ dough.

Step 10: Deep fry them till they turn slightly gold brown in colour.

Step 11: Remove them on soaking paper.

Step 12: Serve them with peanut’s or coriander and mint’s chutney.

Tips:

1 : Remember Farari Buff Wadas will be slightly soft in nature after frying, so do not over fry the wadas.

2 : If required roll the balls after filling the stuffing in them into ara lot, than dust out the extra ara lot and fry them; this will give you the desired crispy touch.

Jam and Almond Muffins:

A very healthy option of muffins, we are using whole wheat flour in this recipe to make it more desirable for all your guests and friends, easy and instant to bake…

Required:

Wheat flour : 125 grams

Baking powder : ¾ Tea Spoon

Soda bi Carb : ¾ Tea Spoon

Milkmaid : ½ Tin

Butter : 60 grams

Almond Extract : ¼ Tea Spoon

Raspberry / Cherry Jam : ½ Cup

Almonds : ½ Cup

Sugar granulated : 1 Table Spoon

Process:

Step 1: Slice the almonds and keep them aside.

Step 2: Sieve the floor, baking powder and soda bi carb for 3 times for good aeration.

Step 3: Mix milkmaid and butter well in a bowl with a beater.

Step 4: Add the almond extract to the above mix of milkmaid and butter.

Step 5: Start preheating the oven on 180 degrees.

Step 6: Add the flour mix spoon by spoon, in the above mix with the beater; make sure there are no lumps in the batter.

Step 7: Grease the tray of muffins.

Step 8: Fill each cup of muffins till they are half filled.

Step 9: Drop 1 – 1 ½ tea spoon of raspberry jam into the centre.

Step 10: Spoon on the remaining batter, fill the cup of muffin’s tray completely.

Step 11: Sprinkle the almonds’ flakes on the top and then sprinkle sugar granules on each muffins.

Step 12: Bake the muffins for 15 – 25 minutes (after 15 minutes insert a toothpick stick in one of the muffins, if the stick comes out clean than your muffins are ready and if they don’t than let them cook for some more time).

Step 13: Remove the muffins tray and let them come down on a wire rack before serving them.

Tip:

1 : Use ¼ Tea Spoon of salt in case if you are using unsalted butter.

Farari Batata Wada:

Who said one cannot the famous batata wadas when they are fasting… here’s a variation in the basic recipe of batata wadas…now enjoy the farali batata wadas even while you are fasting…

Requirements for Wadas:

Potatoes : 4 Medium Sized

Lemon Juice : 1 Tea Spoon

Powdered Sugar: 2 Tea Spoons

Ginger + Green Chilli Paste : 2 Tea Spoons

Cinnamon and Clove’s Powder : ½ Tea Spoon

Chat Masala : ½ Tea Spoon

Coriander Leaves : 1 Table Spoon

Fresh Pomegranate Seeds : 1 Table Spoon (optional)

Salt / Sindhalun to taste

Oil for frying

Requirements for Coating:

Waterchestnut / Shingoda Flour : 50 grams

Rajgira’s Flour : 50 grams

Moraiyo’s Flour : 50 grams

Red Chilli Powder : 1 Tea Spoon

Water as required

Salt / Sindhalun to taste

Process:

Step 1: Boil the potatoes, peel their skin and smash them.

Step 2: Take the moraiya’s flour in a grinder and grind it till they are fine in nature.

Step 3: Mix all the ingredients of coating in a bowl, make a smooth paste from this without any lumps and keep it aside (add water spoon by spoon to avoid any disaster).

Step 4: Heat oil in a frying pan.

Step 5: Mix all the ingredients of wadas in a bowl and prepare small balls from it.

Step 6: Dip the wadas in the paste prepared for coating and deep from them in oil.

Step 7: Remove them on a soaking paper.

Step 8: Serve your wadas hot with coriander and mint’s chutney.

Tips:

1 : Earlier also I have mentioned that it is advised that it is always good to steam boil the potatoes or any vegetables, to avoid the stickiness.

2 : One more thing to take care is that always let the vegetable cool down (on room temperature) and then cut them or smash them; again to avoid stickiness and hurting yourself too.

Choco Blast / Choco Lava Cake:

One of my favourite recipes which has chocolates in them…when I first had it in a restaurant my only intension was to make it any how when I reach home…after some trial and errors was able to achieve the desired result…this recipe is a real good option to serve your friends

Requirements:

Chocolate Sponge Cake : 200 Grams

Dark Chocolate : 2 Table Spoons

Chocolate Truffle:

Dark Chocolate : 125 Grams

Single Fat Crème : 100 Grams

Process:

Step 1: For Chocolate Sponge Cake refer this page.

Step 2: Grate the dark chocolate in a microwave proof bowl and mix crème in it, microwave them for 1 – 1:30 minutes.

Step 3: Mix them dark chocolate and crème and check no lumps are there, and dark chocolate has melted well; if there are any lumps there than microwave it for few more seconds.

Step 4: Crush the sponge cake in a big bowl & start mixing chocolate truffle into it steadily one by one table spoon (for binding) to prepare a dough.

Step 5: Make two big size balls & two small size balls.

Step 6: Muffin cups, grease them with oil & clean film in the inner side.

Step 7: Take the big ball & stick in the film side (it should be very clean avoid cracks).

Step 8: Pour chocolate truffle in the inner side about ¾ of the quantity.

Step 9: Freeze them for 10 to 15 minutes.

Step 10: Sprinkle 1 table spoon of grated dark chocolate on the set truffle.

Step 11: Take the small balls, prepare a small flat puree & seal the set muffins & freeze them again for 10 to 15 minutes.

Step 12: Remove it with the help of clean film.

Step 13: Before serving your choco lavas microwave them for about 15-20 seconds to enjoy its real flavour.

Tips:

1 : Always keep the chocolate slab on room temperature, to avoid lumps while cooking it.

2 : Whenever you microwave the chocolate, it is always advisable to check it’s state atleast twice or thrice to avoid over cooking.

3 : One can prepare this cup cakes in advance and feel free when their guests / friends are around.

Peanut Chutney: August 16, 2011

This chutney can be served with farari / farali purees, parathas, muthiyas and wadas too… one can also make two variations from this chutney…one mixed with curd and another without it, it will be a dry chutney which can be used as a handy masala for cooking other farari dishes…

Requirements:

Roasted Peanuts Powdered : ½ Cup

Red Chilli Powder : 1 Tea Spoon

Coriander and Cumin Seeds Powder : 1 Tea Spoon

Hang Curd : ½ Cup

Sugar Powdered : 1 Tea Spoon

Salt / Sindhalun to taste

Process:

Step : Beat the hand curd to make it a smooth paste without lumps.

Step : Mix all the ingredients well.

Step : Serve this chutney chilled.

Farari Puri:

Shingoda’s purees are the best option to have it with farari / farali sabjis or just having with curd also, the recipe which I have shared is the most easy and instant to make.

Requirements:

Waterchestnut / Shingoda Flour : ½ Cup

Salt / Sindhalun to taste

Oil : 1 Tea Spoon

Water for kneading

Oil / Ghee for deep frying

Process:

Step 1: Mix the shingoda’s flour, salt and oil well.

Step 2: Add water slowly to knead a soft dough.

Step 3: Make small balls from the dough.

Step 4: Heat oil in a frying pan.

Step 5: Roll small purees from each balls.

Step 6: Fry the purees in oil till they turn golden brown.

Step 7: Remove them on soaking paper.

Step 8: Serve them with farali sabjis or curd.

Tips:

1 : Unlike our usual doughs’ of rotis and theplas, the dough of farari purees and theplas need not be kneaded 30 to 45 minutes prior to that of cooking; just knead them whenever you are going to cook them and serve.

2 : To fry this purees in ghee is completely optional.

Farali / Farari Muthiyas:

A good variation from the usual ones, now days we get different types of flour readily available in the market…with a slight twist we can easily make different recipes…this recipe can be made by shallow frying the muthiyas, which will make it a more healthy farari dish.

Requirements:

Potatoes : 6 to7 Medium Sized

Roasted Peanuts Powder : ½ Cup

Rajgira Flour : 2 Table Spoons

Sabudana Flour : ½ Table Spoon

Waterchestnut / Shingoda Flour : ½ Table Spoon

Sugar : 1 Tea Spoon

Lemon Juice : ½ Table Spoon

Black Peppercorns Powder : ¼ Tea Spoon

Ginger-Green Chilli Paste : 2 Tea Spoon

Sesame Seeds : 2 Tea Spoon

Curd : 1 Table Spoon (to bind the mix)

Coriander Leaves : 2 Tab le Spoons

Freshly Grated Coconut : 2 Table Spoons

Salt / Sindhalun to taste

Oil for frying

Process:

Step : Boil potatoes, peel off their skin and smash them finely.

Step : Mix all the ingredients in a bowl.

Step : Bind all the ingredients with curd and make a semi soft dough from it.

Step : Heat oil in a frying pan.

Step : Make small oval shape muthiyas and fry them in oil till they turn golden brown in color.

Step : Remove them on a soaking paper.

Step : Serve them hot with green chutney.

Tip:

1 : The quantity of curd can be adjust accordingly, to maintain the consistency of the dough.

Sabudana Wada:

It’s an alert… these wadas are really tempting and one cannot resist from only have it one…so all those diet conscious please beware…again a very famous dish of all the Maharashterians and favourite amongst the Hindu’s while they fasts.

Requirements:

Sabudana : ½ Cup

Potatoes : 2 to 3 Medium Sized

Roasted Peanuts Powder : ½ Cup

Ginger : 1 Tea Spoon

Green Chillies : 2

Lemon Juice : 2 Tea Spoon

Coriander Leaves : 2 Table Spoons

Salt / Sindhalun to taste

Oil for frying

Process:

Step 1: Boil the potatoes, peel off their skins and mash them nicely.

Step 2: Take the soaked sago in a big bowl.

Step 3: Add smashed potatoes, salt, chopped chillies, grated ginger, roasted peanut coarsely crushed, lemon juice and finely chopped coriander leaves with the sago.

Step 4: Mix everything well and prepare a soft dough.

Step 5: Make balls of equal size from the dough and give them your desired shape.

Step 6: Keep the wadas ready in a dish.

Step 7: Heat the oil in a frying pan and deep fry the prepared wadas in it.

Step 8: Remove them on a soaking paper.

Step 9: Serve them hot with cucumber raita or sweet curd.

Tips:

1 : To know how to wash and soak sabudanas, check the tips section of Sabudana Khichadi’s recipe

2 : Sindhalun Salt is also known as Rock Salt; there are Hindu’s who follows the rituals very strictly will prefer to use sindhalun salt instead of regular salt while they are consuming during their fasts.

3 : Do not over knead the dough, as a result it will becoming very sticky; just try and mix all the ingredients with a very gentle hand.

Sabudana Khichadi: August 15, 2011

An all time hit recipe of any ones farari / farali menu…A very easy to make and yummy in taste…eating hot sabudana khichadi with chilled curd is the best combination.

Requirements:

Sago / Sabudana : 1 Cup

Roasted Peanuts : ½ Cup

Potatoes : 2 Medium Sized

Cumin Seeds : ½ Tea Spoons

Green Chillies : 2 to 3

Curry Leaves : 6 to 7

Sugar : ½ Tea Spoon

Lemon Juice : 1 Tea Spoon

Oil : 2 Table Spoon

Salt / Sindhalun to taste

Water to soak the sago

Freshly grated coconut and coriander leaves for garnishing

Process:

Step 1: Soak the sago, don’t add the too much of water while soaking them; only add water till the time it soaks the sago completely.

Step 2: Boil the potatoes, peel their skins and cut them into small cubes.

Step 3: Remove the soaked sago in a plate.

Step 4: Add coarsely crushed roasted peanuts powder on the sago.

Step 5: Add the salt as per taste.

Step 6: Sprinkle lemon juice evenly on the soaked sago.

Step 7: Mix all the ingredients well in the plate.

Step 8: Heat the oil in a pan and add cumin seeds into it.

Step 9: Once the cumin seeds splutter add the curry leaves and chopped green chillies

Step 10: Add the boiled potatoes cubes and mix everything well for about half a minute.

Step 11: Add the sago mix to the above and mix with light hands till the time everything is mixed well.

Step 12: Cook the khichadi for about 5 to 7 minutes.

Step 13: Remove it in a serving plate.

Step 14: Garnish with freshly chopped coriander and grated coconut.

Tips:

1 : To enjoy the taste of peanuts, make sure the roasted peanut powder is been coarsely crushed and not completely powder.

2 : Wash the sabudana atleast 3 to 4 times before soaking them.

3 : Sabudana seeds needs to be soaked in water for atleast 4 to 5 hours prior to cooking.

4 : If you are preparing sabudana khichadi for the first time, try and check the soaked sago for 2 to 3 times in between, if you feel that there is a requirement for water than add it; in this way you will be able to avoid over soaking of sabudanas.

5 : If one wants they can replace the green chillies with red chillies also, 1 ½ tea spoons.