Black Forest Cake

 Black forest cake got it's name from Germany's black forest region, a large mountain forest region in the 

southwest part of Germany. The area is known for cherries and cherry brandy. 

We are having a holiday party and it's Christmas time and I wanted to prepare this cake for my family and friends and of course me :-) though German's prepare it often as a national pride and not just for occasions.

This beautiful cake is prepared as a chocolate cake and then sliced into layers, where each layer is 

brushed with cherry syrupy that could have a hint of brandy or almond extract.

Ingredients 

1.5 cups all purpose flour

2 cups sugar

3/4 cup unsweetened coco powder

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 large eggs

1 cup milk

1/2 cup vegetable oil or  un salted melted butter

1 tbsp vanilla extract

1 tbsp coffee 

Cherry filling and topping

1 can canned cherry 

1/2  cup granulated sugar

2 tbsps corn starch

1tsp brandy or almond extract

Whipped cream frosting 

2 cups heavy whipping cream

1/4 cup or 5 tbsp of confectioners sugar 

1/2 tsp vanilla extract

                                                                  

                                                                       

                                                                          

                                                                                        

                                                                           

For the cake

1.  Using a sieve add flour, coco powder, baking soda, baking powder, salt, strain and keep in a medium mixing size bowl.

2. To this add eggs, vanilla extract, sugar, oil or butter, milk, coffee and beat until combined. Please don't over beat.

3. Line the two 9 inch cake tins with round cut parchment paper and dust with some coco powder. Divide the dough into two cake tins. Bake for 30 to 35 mins at 350 F

For the cherry filling

1. Strain the cherries from the tin. Save the  syrup. Keep aside. Pour  syrup in to a pan. Add sugar and cornstarch and cook it for few minutes. Add cherries,  brandy or almond extract stir and close the burner as it turns smooth and thickened. Cool in the refrigerator.

For the whipped cream

1. To make the whipped cream please make sure the cream is cold and the container is cold too. Add sugar and vanilla extract and beat, using a hand beater or electric hand beater to form stiff peaks. Continue to keep in refrigerator.

1 bar of chocolate  50 gms, to shave and add to the cake for decorating.

Method:

As the cake cools, turn it upside down with the flat layer on the top, on a cake stand.

Split each cake into two layers using a serrated knife or cake cutter. Now you have 4 layers. (available on Amazon)

Dust off any crumbs. Next, spread the cool frosting on the layer of the cake and add the cherries filling in the middle. Cover with more frosting and add the second layer of cake and repeat the process. On the top layer add frosting and cover the remaining frosting on the sides of the cake. Now add chocolate shaving onto the sides of the cake. Add some chocolate shavings on the top. Using a pastry bag and star nozzle pipe out frosting on the border of the top layer. Add the remaining cherry filling in the middle. Cool again in the refrigerator until ready to serve. Enjoy!

BBQ Tandoori chicken legs

Who can resist the aroma and spicy taste of a well done tandoori chicken ? It not only provides 

protein but also makes for a good starter.

Initially famous from the Northern regions of India but soon a favorite of many.

Ingredients:

2 pounds chicken leg quarters  

1/4 cup hung plain curd

2 tbsp ginger garlic paste

4 to 5 green thai chillies chopped finely

Salt to taste

2 tsp red chilli powder

2 tbs Shaan tandoori powder can get (online or in Indian grocery)

1 freshly squeezed lemon juice 

1/4 tsp tandoori edible color 

2 to 3 tsp mustard oil

1 tsp gram flour / besan 

1 tsp garam masala (store bought)

                                                               

For Marinate:

Heat approximately 3 tbsp of mustard oil, for about 3 to 4 minutes. As it heats up close burner. Add in 2 tsp red chilli powder. Keep aside.

Marinate:

In a medium bowl, add washed and cleaned chicken legs, Make slits on the chicken with a knife.

Add ginger garlic paste, green chillies, and salt.

Add the mustard oil, and hung curd ( plain curd is hung in a cheese cloth to remove extra water)

next, add in lemon juice, tandoori color and garam masala and Shaan tandoori powder and besan

gram flour.

Mix well, cover and leave overnight or at least for 6 to 7 hours.

Brush little oil on the chicken  before placing them on the hot grill. 

Grill on low to medium and then on high heat once the chicken seems cooked from inside.

Serve hot with thinly sliced onions and lemon.

 

Low fat and high protein

 Chicken Tortilla Soup

Chicken Tortilla Soup

Ingredients

1 pound boneless, skinless chicken breast 

1 medium sized onion diced

4 to 5 cloves of garlic peeled

1 inch fresh ginger chopped

2 jalapeño's diced

1 can pinto beans or low fat black beans 

1 can white or yellow corn

1 can Fire roasted tomatoes 

2 chipotle peppers (they come in a can)

500 ml chicken broth low sodium

1/4 th cup chopped cilantro

2 to 3 tortilla to prepare tortilla strips

1 tsp cumin powder

1 tsp cayenne pepper

1 tsp oregano 

Salt to taste

1 tsp black pepper 

 

                                                               

Chicken Tortilla Soup

Method;

1. Heat 2 tsp olive oil in a Dutch oven or I like to use instapot. Initially

put the setting to saute for 10 minutes. Add diced onions, black peppercorns,

fresh ginger, garlic.

2. Once onions are translucent add in can of fire roasted tomatoes, chipotle

peppers, and oregano.

3. Add in cumin, cayenne pepper and salt to taste. Stir in pinto beans

or black beans. Add white corn from a tin or fresh corn.

4. Add low fat chicken broth and chicken breast and allow to boil.

5. As the chicken breast cooks, ( turns white and is cooked) take it out and

using a kitchen board and fork, shred the chicken and put it back into the

prepared soup, and continue to let it cook for another 10 to 15 minutes.

6. Check for salt and other seasonings as per your taste.

7. To prepare tortilla strips, simply cut them into long strips and spray with

little olive oil spray. Place them onto a baking sheet at 350 Ffor 10 to 12 minutes.

Remove and allow to cool.

8. Serve warm soup with tortilla strips and or rice crackers.

Paneer tikka BBQ skewers and refreshing lemonade

Homemade Lemonade and BBQ Paneer tikka skewers

Our garden has a lemon tree that has the best lemons and nothing is more refreshing than a homemade

lemonade on a hot afternoon.

Ingredients for Lemonade

3 to 4 medium size yellow lemons 

1 cup plain granulated organic sugar

1 cup water for preparing the syrup

4 cups water

Ice cubes 

Method:

1. Take a medium size sauce pan, add 1 cup water. Next, stir in 1 cup sugar.

Heat over medium heat until sugar dissolves.

2. Allow the syrup to cool for few minutes.

3. Squeeze the 3 to 4 lemons and add the lemon juice to the cooled sugar syrup.

4. Add remaining 4 cups of water and stir, add ice and serve cool.

Paneer skewers 

This dish goes well as a starter and perfect for a bbq party where some guests 

may prefer vegetarian food. It is also a party food that works like an ice breaker to start chats 

with friends and good for a crowd of friends and family. In this dish, the marination is important

where spices uphold the flavor. Colorful vegetables also enhance the look of this dish.

Skewers are versatile, you can make vegetarian, non vegetarian.

Paneer is a milk based cheese that is soft like cottage cheese. the marinade is made up of yogurt, spices, lemon juice and tandoor tikka powder ( available online or in Indian grocery stores)

Ingredients 

500 gm Paneer cubed ( cut it into 1 inch cubes )

1/2 cup plain yogurt

Marination items

2 tsp Shaan or Everest tandoori tikka powder (store brought)

1 tsp freshly squeezed lemon juice

2 tsp fresh ginger garlic paste

2 to 3 finely chopped thai chilies

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp coriander powder

1 tsp besan powder (gram flour)

1 tsp chaat powder (available online)

1 tsp  vegetable cooking oil

Salt to taste

2 tsp kasoori methi (Dried fenugreek leaves) available online

Metal or wooden skewers: If you are using wooden skewers, do soak them for an hour in water before using them or else they can burn.

Method for marinade

1. In a medium size bowl, add yogurt and all remaining  marinate ingredients. Add some edible tandoori red color and a tablespoon vegetable oil. Mix well.

2. Cut an onion into small 1 inch pieces and similarly cut colored bell peppers into same size pieces. 

 Add in cubed paneer and onions and bell peppers and allow it to marinate for approximately an hour.

3. Using skewers add the paneer cubes, alternating them with sliced onion and colored bell peppers.

3. Heat the grill to 350 degrees F and place the skewers onto the grill, spray or brush oil onto them and grill both sides for about 10 to 12 minutes. Sprinkle some chaat powder on to the cooked paneer tikka and serve hot.

4. If you are using an air fryer, preheat to 400 F and place the paneer tikka and onions, capsicum. Allow to cook for 10 to 15 minutes.

5. If you are cooking using an oven, place the marinated paneer skewers onto a baking tray at 350 F  Allow them to cook for 10 to 15 minutes and be careful they do not burn. As they start to brown or sizzle take them out and serve hot.

 

Paneer Tikka

Lemonade drink

Heating water and sugar to prepare sugar syrup

Diwali sweets Balushahi

 

Balushahi is a North Indian dessert. It can resemble doughnuts ( western sweet) but the taste, texture is completely different than a regular doughnut.

Recipe for Balushahi 

Ingredients

1 cup all purpose flour (Maida)

4 tsp chilled plain yogurt

1/4 cup cold ghee

1/4 tsp salt

1/4 tsp baking powder and baking soda

1/4 cup sliced pistachios for garnish 

Method:

1. Sieve flour in a medium bowl. Add salt. baking soda, baking powder, ghee (clarified butter) and using the chilled yogurt bind to a dough. Cover with a cloth and keep aside for approximately 15 to 20 mins.

To prepare sugar syrup

Take 1 cup granulated sugar and 1/2 cup plain water. Add 5 to 6 cardamom seeds and 4 to 5 saffron strands. Cook in a pan on medium heat for about 5 to 10 minutes and sugar syrup appears medium consistency. Close burner.

To prepare Balusahi

1. Divide the dough into small tennis ball sized portions. Flatten each ball sized portion and make an indent before you start frying, on medium heat.

2. Heat vegetable or sunflower oil  for frying. Cook each balushahi on medium heat, on each side and remove as they get light brown in color.

3. Dip each balushahi into sugar syrup. Remove after 10 to 15 minutes. Add edible rose petals and garnish with thinly sliced pistachios.

Phirni delights

Phirni is a creamy rice pudding that is prepared using milk, sugar and rice, that is soaked and then made into a paste. Milk is cooked with this rice paste to give it a creamy texture and then garnished with cardamom and nuts. It is sweetened with sugar and served cold.

It is a popular dessert from northern part of India.

Ingredients

400 ml 1% or 2% or whole milk ( your choice)

1/2 cup uncooked basmati rice washed and dried 

1 cup plain sugar

2 tsp powdered cardamom

1/4 cup sliced almonds 

1/4 cup pistachios

1/4 cup golden raisins

1 tsp saffron strands soaked in 2 tsp milk

Method

1. Heat milk, over low to medium heat. Add cardamon powder, sugar and saffron milk. Continue

cooking and stirring to avoid the milk from burning. Add sugar.

2. In a grinder, grind the basmati rice to a coarse paste, no too thin, medium texture.

3. Add this  rice paste to the boiling milk and continue cooking for another 20 to 25 minutes, till 

it appears thickened and rice appears cooked. Cool and pour prepared phirni into an earthern cup or dessert cup and refrigerate. 

4. Garnish each phirni cup with sliced almonds and raisins. 

5. Serve cold dessert and enjoy with family and friends.

                                                                           

Yummy Phirni 

Pineapple upside down cake

          Easy Pineapple Upside Down Cake 

This vibrant cake has it all, the look, taste and flavors that make us want some more! I have made this cake use yellow cake mix and some simple steps, the result is a well baked cake :)

My hubby's birthday and you will be surprised he doesn't like chocolate, so I decided to make this pineapple upside cake. We went to an island for a picnic with friends and some hiking too :) It was a fun time and after having sandwiches and wraps , this cake was a delight to all!

Ingredients 
1 (16 oz ) yellow cake mix
2 Eggs
1/4 cup butter 
1/4 cup oil for adding to cake mix
1/2 cup light brown sugar
1 (16 oz tin) Pineapple rings in their own juice
1 (8 oz) jar of Maraschino cherries (drain the juice)

                                                 

Add light brown sugar to melted butter 

Pineapple slices and cherries 

Add prepared cake batter 

Baked Upside down  Cake 

Pineapple Upside Down Cake 

Sliced 

Method 
1. Cut out butter and add it to the bottom of the cake tin. Place pan in the preheated oven, till butter melts. Remove cake tin and spread light brown sugar over melted butter.
Evenly space the drained pineapple slices, you can add the drained cherries, at this point.
2. Follow the cake batter recipe from the cake box and prepare cake batter.
3.Pour the prepared cake batter all over the pineapple/cherries.
4.Place in the oven to bake as per instructions given on yellow cake mix box.
5. Remove from oven once baked. Place a plate carefully and turn the cake upside down and carefully remove from cake pan.
This step needs to be done quite soon as we remove cake from oven, or else brown sugar can get hardened and difficult to remove.
Cut in slices and enjoy with family and friends.

Pepper Chicken Chettinand

Black pepper as a spice is widely found in Southern States of   India. Peppercorns, is usually dried and used as a spice or seasoning. This dish  is called Chettinad chicken and the main ingredient is powdered black peppercorns, that gives it the distinct spicy flavor.
Pepper  is the most traded spice in the world and is used in many cuisines around the world. Chennai, Coimbatore, Madurai ,Salem, Tiruchirapalli are among the known cities in Tamil Nadu state.
This dish is well seasoned during the process and the end result is a flavorful spicy dish.

Ingredients for Chicken Marinate
500 gm chicken boneless skinless cut into 1 inch cubes
1 tbsp fresh ginger paste
1 tbsp fresh garlic paste
1 tbsp freshly grounded black pepper
Salt as per taste
2 to 3 tsp fresh lemon juice

Clean chicken and using a medium bowl, marinate chicken with lemon juice, fresh black pepper, ginger ,garlic paste. Keep aside for about 30 minutes.

Spice powder
Ingredients
2 tsp cumin seeds (jeera)
2 tsp saunf
2 tsp black pepper cons
 Heat a pan and dry roast the above ingredients, for 4 to 5 minutes on medium heat. close burner. Grind to a fine powder. Keep aside.

Ingredients to prepare Chicken 
1 medium onion chopped into finely chopped
1 inch cinnamon stick
8 to 10 fresh curry leaves ( Kadi patta)
Salt to taste
1/2 inch ginger fresh cut into thin slices
2 to 3 cloves of garlic finely chopped
3 to 4 green chilies
1 tsp red chilly powder
1/4 tsp Turmeric powder
1 tsp Dhania powder ( coriander powder)
1 tsp garam masala powder ( available in Indian stores)
1/2 (100 ml) cup water for cooking.
                                                                                  

                                                                       

        

Dry roast Cumin, fenugreek and peppercorns

Curry leaves, sliced ginger ,garlic,green chilies

Marinate chicken  with ginger, garlic,lemon juice,salt

                                                           

Saute onions 

           

Roasted and fresh ground spice powder

Chettinad pepper chicken

Method of cooking the chicken 
1. Heat 1/4 cup oil in  medium kadai (deep pan dish)
2.Put cinnamon stick, add onions and saute for few minutes till translucent.
3. Add green chilies, curry leaves, ginger ,garlic. Add the marinated chicken and cook for 5 to 6 minutes on medium heat.
4. Add freshly powdered spice powder, continue to stir and add in salt, turmeric, red chili powder and garam masala. Add in coriander powder. Next, add water, reduce heat and cook for another 15 to 20 minutes until chicken is cooked through, if needed add little more water. Check for spices and if needed add little salt. Towards the end for little more color, add 1 tsp soy sauce (yes, really) it adds a nice color and be careful not to add more soy sauce as it has salt.
Remove from heat, and serve chettinand pepper chicken with warm rotis (home made or store bought, your choice:)
Garnish with freshly chopped coriander leaves and some curry leaves.

Ruwangan Chaman ( Paneer)

The cuisine of Kashmir has exotic dishes , prepared with the use of whole spices. This dish is made by Kashmir pundits, where they don't use onions to cook  their food . It is simple, yet very flavorful in taste:) I am a paneer (cottage cheese) lover, so I wanted to try out this recipe and believe me it came out yum. It's tangy due to plenty of tomatoes,and the paneer is prepared a specific way that keeps it so soft, and smooth sauce to go with that makes a perfect combination.
Ruwangan means paneer, and chaman is tomato.

Ruwangan Chaman 

Ingredients:

500 gm tomatoes ( Boiled and peel to puree)
400  gm cottage cheese cut into rectangle shape 
1 tbsp ghee ( clarified butter)
2 tsp fresh ginger garlic  paste
2 tsp powdered green cardamon
2 bay leaves
1 stick cinnamon
2 cloves
2 tsp kashmiri red chili powder
salt to taste
1 tsp turmeric powder
1 tsp fennel powder
1 tsp garam masala
1/2 tsp saunth powder (dry ginger powder available in stores, and online too)


Method:
1. First Boil  tomatoes, peel off the skin and make a puree. Keep aside.Cut out 1 inch rectangular sized cottage cheese, shallow fry in vegetable oil.for 3 to 4 minutes remove as they appear golden in color. Soak them in warm water , that has a 1/2 tsp turmeric.

  2. Next, heat ghee in pan, add in ginger garlic paste,kashmiri red chili powder, ginger powder , 1/2 tsp turmeric powder and whole spices  and add in  pureed tomatoes. Saute tomato puree for 2 to 3 mins.
3. Add in spices, check for salt and add some 1/2 cup water to continue cooking the puree, covered for another 5 to 10 minutes.
4. Now add in  strained cottage cheese that is soaking in the turmeric water. Check for salt again and add in garam masala. Continue cooking for another 10 to 12 minutes,
Close burner as the gravy appears slightly thick. You can remove the whole spices, like bay leaves if you want before serving the dish.
Garnish with freshly chopped coriander leaves.This dish is wholesome for dinner and goes well with Indian bread or even rice of your choice, like jeera basmati rice or just plain white or brown rice. Choice is yours! Enjoy :)

Veggie Puffs

 Veggie puffs , a conversation starter at a  party :)
Also very  versatile , pastry sheets that you can fill them with a filling of your choice, like vegetarian or non veg.
Basically working with pastry sheets, makes for  a possibility to turn out awesome party treats , sweet or salty with just a little imagination and creativity can result in dishes all guests will admire.

Vegetarian puffs

Pastry sheets and veggie filling 

Add filling 

Bake in Preheated oven 

Just baked :) Veggie puffs 

Ingredients:

1 packet store bought  pastry sheets 

1/2 cup green frozen peas 

1/4 carrots boiled and ready to use 

2 medium potatoes boiled 

1 medium potato boiled 

1 small capsicum diced 

2 garlic cloves minced 

1 inch ginger grated 

1 medium onion chopped fine

Salt as per taste 

1/2 tsp red chili powder 

1/2 tsp chat powder 

1/4 tsp cumin seeds 

1/4 tsp turmeric powder 

1/2 tsp garam masala powder (available in Indian store or online shopping too )

1/4 tsp fresh lemon juice 

Method:

1. Using a medium pan heat 2 tbsp oil ( I like olive oil or vegetable oil) add cumin seeds allow to splutter , add onions saute for few mins adding in ginger garlic . Next add in boiled vegetables and capsicum , mix for 5 to 10 mins . 

2. Add spices and lemon juice. Allow  mixture to cool . 

3. Thaw the pastry sheets from frozen to cold , cut out square shapes and using a spoon add the filling mixture to the center of the square . knife carefully cut out medium size square shape. 

4. Fill each square with 1 tbsp of vegetables mixture . Apply on all four sides a mix of milk and melted butter and seal the pastry by folding in half or across , or triangle shape your chive . Make sure it’s sealed well , you can make a design with a fork to seal the pastry .

5. Brush top surface with melted butter for that color as it bakes in a  preheated oven at 350 F for about 10 to 15 mins as they turn light golden color and done.

Roasted red bellpepper penne pasta

Here the pasta made may be similar to  other pastas we  made or tasted, but an  addition of roasted bell pepper takes it another level of taste, making it magical. Also this works like a one pot dish and serving it with some  chicken salad and garlic bread is all your friends and family need :)) so do try this recipe and I tried it and liked it ,surely you may like it too.


                                        

Penne pasta in roasted red bell pepper sauce 

                                            

Saute onions,garlic in olive oil

                                                                   

                           
                                                             

Add roasted red peppers 

                                                                                  

Pureed sauce 

                                                                                     

Pasta with garlic bread and salad 

1 Jar of 12 oz roasted red bell pepper 
500 gm pasta shells , personally like Penne but you can use pasta of your choice.
1/2 cup finely chopped onion
2 Tbsp unsalted butter
3 to 4 cloves fresh garlic
Salt to taste
1 tbsp extra virgin olive oil
1/4 tsp Italian herbs
1/4 cup cream
1/2 cup broth chicken or vegetable , your choice:)
Basil leaves for garnish
Parmesan cheese 

Method :
1. Fill a medium pot with 2 cups of water, bring to a boil, add pasta, salt and drizzle of olive oil and cook over medium heat for about 10 minutes, till pasta appears done. Strain and keep aside, reserve some of that water.
2. Heat butter over medium heat, in a large skillet, add oil. Next add in finely chopped fresh garlic, onions and saute over low to medium heat. Add to the skillet , roasted bell pepper and continue to stir 3 to 4 mins.
3.Next , add this to a  mixer and make a smooth puree , add 1/4 cup water if too thick .
Pour this puree back to  skillet ,add chicken or veggie broth , keep stirring  as the sauce bubbles add in herbs , grated cheese and some cream. Season with salt after checking the taste of the sauce.
Add drained pasta to this prepared  sauce, and serve with sprinkle of Parmesan cheese and finely chopped basil leaves.