Sunday, 22 March 2015

Marble loaf cake

Al purpose flour or maida(sifted)-200 gms,
Butter-200 gms-cut into small cubes-room temperature,
White sugar(bhura or powdered)-200 gms,
Baking powder-1 and 1/2 tsp,
Cocoa pwd-2 tbsp,
Milk-1/4 cup for the vanilla batter and 2 and 1/2 tbsp for the cocoa batter.

Pre heat oven to 165 C
Grease a 9 inch baking loaf pan with butter and then lay butter paper at the bottom.
Grease the butter paper with butter too.
Take a bowl and place the sifted 200 gms of plain flour in it.

Add the baking powder and using a wire whisk,mix the flour.

Beat butter with an electric beater for a minute.

Add sugar and beat for 3 minute,

The batter will be light and fluffy.
Add egg one by one and beat each time for 30 seconds.

 Scrap the sides.

Add vanilla essence and beat for another 30 seconds.

Add flour and milk in three additions,starting with the flour and ending with the flour.

Take 2 tbsp of sifted cocoa pwd in a bowl and mix with 2 and 1/2 tbsp of milk to get a smooth paste.
Mix with a spoon.

Make a division in the vanilla batter such that it is little more then half and the rest of the batter will be mixed with the cocoa.

Or take out 8 heaped tbsp of the vanilla batter and mix with cocoa paste.

Using two tablespoons scoop out one tbsp of the batter into the pan.
Place 1 tbsp of vanilla batter in the pan,leaving space for cocoa batter.

 Or place 1 tbsp of cocoa batter between two vanilla batter.

 Top it with the rest of the batter accordingly.
Using a spoon or knife,smooth the top and fill the sides.
Make a swirl on top with a knife or toothpick.
Gently tap the pan on the counter.
Transfer  the pan to bake for 45 to 50 minutes or tooth pick inserted in the center comes out clean.
Midway after 30 minutes turn the pan for the sides to bake evenly.

Place the pan on wire rack to cool for 5 minutes.
Invert the pan to take out the cake.

Remove the grease paper and leave it to cool on wire rack.
Best when eaten fresh or can be kept in fridge in a container.

Friday, 13 March 2015

Aloo chop in worcestershire sauce(shallow fried)

The star of this recipe is worcestershire sauce used as a coating before the shallow frying!
The tamarind and vinegar in the sauce gives the chop a sweet sour taste.
You can enjoy the chop as it is and does not require any extra sauce or chutney as a dip.
I have shallow fried the chop and used very little oil.

Boiled potatoes-6 medium size,
Bread crumbs-1 cup- lightly toast bread and leave it to cool.As it cools the slice will harden.Break the bread into small pieces and run in the grinder to make crumbs.It can be made and kept in the fridge.
Worcestershire sauce-1/3 cup,
Green beans-1/2 cup,
Carrot-1/2 cup,
Green peas-1/4 cup to 1/2 cup-you can use frozen or boiled to save time,
Ginger-l/4 tsp,
Green chilli-1-deseeded and chopped or use according to taste,
Green coriander leaves-4 tbsp,
Anar dana-1/4 tsp(optional),
Cumin seeds-14 tsp,
Roasted cumin pwd-1/2 tsp,
Sauf or fennel pwd-1/2 tsp,
Amchoor pwd-1/2 tsp,
Black salt-1/2 tsp,
Salt to taste.
Oil -1/4 to shallow fry.


Mash the potatoes in a bowl.
Add 1/4 tsp of black salt ,1/2 tsp of regular salt and 1 tbsp of chopped coriander leaves.

Mix and then add 1 tbsp of bread crumbs.

Mix and keep aside.

Heat a non stick kadahi and add 1 tsp of oil.
Add 1/4 tsp of cumin seeds.

As the colour of cumin changes,add 1/4 tsp of shredded ginger and chopped green chilli.

Add the chopped onions.

 Saute till the onions are soft.

Add the chopped green beans and stir fry in high heat for a minute.

Add the carrots and stir fry another 1 minute.

Lower the heat and add the peas, roasted cumin pwd,anar dana(optional),amchor pwd and salt.

Cover and let it cook for 5 minutes or till the peas are slightly soft.

Keep tossing the vegetables in between.

Close gas and sprinkle chopped coriander leaves.

Taste and adjust seasoning.
Take out in a bowl and leave it to cool.

Once the filling is at room temperature the filling can be done.
Divide the potatoes into six portions.

Make round balls.
Make a well in the center and fill 1 tbsp of filling in each ball

Close and pat it to make 6  slightly flattened balls.

Place them in a plate and cover.

Leave it in the fridge for at least 1/2 hour or until you plan to make it and serve it hot.
Shallow frying:
Shake the bottle before using the worcestshire sauce.
Take a bowl and pour 1/3 cup of worcestshire sauce.
Put the bread crumbs on a plate for coating.
Dip each unfried chop in the sauce and then coat it with bread crumbs.

Heat 1/4 tsp of oil in a non stick pan.
As oil heats up ,place the coated chops.

Make 3 in one batch.
Toss the chops till they are evenly brown on both sides.
Take out on a paper plate to drain out the excess oil.

Makes 6 chops.

Some leftover filling for 2 chops will be there that can be used for filling paratha or mix it with plain rice.

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