Dark Chocolate & Blackberry Cake

It was a lovely, still cool saturday morning when I baked a dark chocolate cake to bring to a potluck at a friend's place. I paired it with blackberries -both preserved and fresh. It turned out to be a moist chocolate cake with a hint of blackberry. Everyone at the potluck loved it - even those who dont dig chocolate cakes. I was delighted, to say the least. Here it goes.

Serves: 10-12
Preparation time: 15 minutes

Bake time -35 minutes

Ingredients
3/4 cup dark cocoa (I used dutch processed)
2 cups sugar
1 3/4 cups all-purpose flour (I used King Arthur)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp kosher salt
1 cup buttermilk
3 large cage-free eggs
1/2 cup vegetable oil, plus more for greasing pans
2 tsp pure vanilla extract
1 cup boiling water
1 tsp instant coffee
1 cup blackberry preserve or jam
1 cup fresh blackberries for topping/ decoration

Method

• Preheat oven to 350F. Grease two 9-inch cake pans and line with parchment paper. Avoid using pans with removable bottoms, since the batter is very thin - it might leak into the oven. Set aside. 
• Whisk all the dry ingredients together in a large bowl. Add the buttermilk, eggs, oil, and vanilla and whisk to combine. If you dont have buttermilk, you can substitute it with 1 tsp vinegar added to a cup of skimmed milk and let it sit for 5 minutes. Then proceed with the recipe. 
• Stir instant coffee into the boiling water and whisk this into the batter until incorporated. The batter will be thin, so gently pour the batter into prepared pans.
• Bake 30 to 35 minutes in the middle rack of the oven or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire rack. Remove the parchment. Cool completely. Leave the cake at room temperature for an hour if you wish to frost it with ganache immediately.

Blackberry preserve spread

NOTE: You can make this cake the day before serving, sandwich it with blackberry preserve, and keep it covered in the fridge.

Chocolate Ganache
1 cup heavy cream
10 oz semisweet chocolate, chopped fine or chocolate chips.

Blackberry preserve sandwiched between two layers

• Set a heat proof bowl over a pot of boiling water (It works like a double boiler). Add chocolate chunks/chips to the bowl. 
• As the chocolate begins to melt, whisk in the cream until well incorporated. Stir gently - avoid beating the mixture for a bubble free glossy finish. Set aside for 20 to 30 minutes to thicken to a spreadable consistency. Alternatively, refrigerate it for 10-15 minutes to hasten the thickening process.

Assembly

• Place one cake layer on plate/ cake stand. My cakes had risen a lot, and I had to trim off the top so  I could stack them evenly. In hind sight - I think I should have trimmed them further.
• Spread 1 cup blackberry preserve. Sandwich the other cake layer on top. 
• Ice the cake using a metal spatula. If the ganache is still thin, you can gently drizzle it to cover the cake. If you have baked ahead - allow the cake to come to room temperature before icing with the ganache.



Ready to go

• Garnish with blackberries and serve. I garnished it once we reached our friend's place, and were ready to eat dessert.

Note- This cake can be made using any jam or preserve of your choice. Garnish with the same fruit. Raspberries or strawberries would add a splash of color as well. :)

This recipe is based on Serena Bass' Cheating Chocolate Cake

Dark Chocolate Blackberry Cake

Bon Apetit!

Hetal from Houston

Israeli Couscous with vegetables

Israeli Couscous with vegetables

Some families have a routine set for dinner each week night. Monday- Dosa; Tuesday- leftover Dosa/ Uttapam; Wednesday- Tadka roti....Such a routine definitely makes for a simpler life- there are no 'whats for dinner tonight?' calls going back and forth. I guess it would also make for one easy trip to the grocery store. 
Being the foodies that we are, the husband & I just cannot predict on Sunday what we would want to eat for dinner on Thursday!! Often, we just know that we dont want to eat. On one such evening, we knew we didn't want to eat the leftover 'dal-roti-veggie/chicken', so I made this Israeli Couscous. Inspired by a Bobby Flay salad recipe -  It is delicious, healthy and wholesome. Here it goes.

• Preparation time: 30 minutes
• Cook time: 20 minutes
• Serves: 4 persons
• 
  
• Ingredients
• 1/2 cup balsamic vinegar
• 2 tbsp Dijon mustard
• 2 cloves garlic, coarsely chopped
• 3 tbsp olive oil
• Salt 
• Freshly ground pepper
• 2 green zucchini, sliced on a bias
• 1 chicken breast (optional)
• 10-12 cherry tomatoes, cut into halves (I used yellow ones)
• 1 medium onion, diced
• 1 bell pepper, cut lengthwise (Any color- I used yellow)
• 1/2 cup dried cranberries
• 1/4 cup flat-leaf parsley, chopped
• 10-12 leaves of fresh mint, julienned
• 1 cup Israeli couscous
• 2 cups vegetable stock/ water, heated

Method

• In a small bowl, whisk the dijon mustard, balsamic vinegar, garlic, salt & pepper and 2 tbsp olive oil.
• Pour the marinade in two separate bowls- Marinate zucchini and peppers in one bowl for 30 minutes. In another bowl, marinate the chicken for 30 minutes.
• Preheat grill while the vegetables/ chicken marinate. Grill the vegetables until just cooked through. Optional - Grill the chicken, until done. Gently pull the chicken apart, into small bite sized pieces.

Cooked toasted Israeli Couscous

• Toast the Israeli couscous in a dry skillet, until the couscous is golden brown in colour. Cover the couscous with the vegetable stock/ water and bring to a boil, cook until pearls look transparent, and are almost done. 

Saute yellow cherry tomatoes and diced onion

• In a medium skillet, heat 1 tbsp olive oil. Add diced onions, tomatoes and pinch of salt. Saute for a couple of minutes. Add the couscous, dried cranberries, grilled veggies and/ chicken.
• Gently transfer into a serving bowl, add the mint & parsley and toss. Serve at room temperature. 

Israeli Couscous with cranberries and grilled veggies

Notes: Israeli Couscous can be easily substituted with couscous or any short pasta. Vegetables can be altered according to seasons as well. This is an easily customizable dish. :)


Bon Apetit!

Hetal from Houston

Eggs in Rich Moghlai Sauce

I found this recipe in a Madhur Jaffrey cookbook which I had recently borrowed from our town library. Very rarely do I have all the ingredients at home ; this time I did, so customizing was not required ... and the outcome ?!?!  A recipe totally worth sharing with all of you! Here it goes...

Serves: 4 people
Prep Time: 15 minutes
Cooking time: 10 mins

Ingredients:

Lengthwise cut eggs

1/2 tsp cayenne pepper

1 tsp ground cumin

1/2 tsp garam masala

1 tsp ground coriander

1 tbsp lemon juice

1/2-3/4 tsp salt

2 tbsp olive oil  (or groundnut oil)

1 medium sized onion finely chopped

1 tbsp ground ginger

2 tsp tomato puree

1 cup chicken stock

180 ml single cream 

2 tbsp chopped fresh coriander

5-7 hard boiled eggs, peeled and cut lengthwise in half

Freshly ground black pepper
Method:

• Mix the cayenne, cumin, garam masala, coriander, lemon juice, salt and some black pepper with 1 tbsp of water to make a smooth paste and set aside.
•  Heat oil in frying pan and set it over a medium high heat.When hot add the onion and stir fry until it turns brown at the edges. Add the ginger and stir for 10-15 seconds.
• Add pre-made paste and stir for a minute.
• Stir in tomato puree, chicken stock, cream  and fresh coriander and bring to simmer. Cover and simmer gently for 2-3 minutes.
• Lay the egg halves in the sauce in a single layer and spoon the sauce over the top. Cover and simmer for another 2-3 minutes.
• Serve with any Indian bread or rice.

Eggs in Moghlai Gravy

You can always try this recipe by replacing eggs with paneer or chicken.

Enjoy !! 

Ajanta from Amherst

Coffee & Walnut Ring

I like a little something sweet on my dining table almost all the time... It does not need to be fancy. A coffee cake made with readily available ingredients comes handy when I have such sweet craving. This goes equally well with morning coffee or evening tea or even with your late night ice-cream :)

Coffee-Walnut Ring

Serves: 10 people
Prep Time: 10 mins
Baking Time: 40 - 45 minutes

Ingredients

• Oil/ Melted butter
• 1 and 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 3/4 cup unsalted butter, softened
• 3/4 cup light brown sugar ; I use 1 cup when I do not add maple syrup on top
  
• 3 eggs, beaten
• 2 tsp instant coffee ; I use Nescafe ( original recipe calls for 1 tsp coffee extract )
• 2/3 cup chopped walnuts
• 4 tbsp maple syrup
• Walnut halves to decorate

Method

• Preheat the oven to 325 F. Grease a 6 1/4-cup tube or a 9 inch square pan, preferably nonstick.
• Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs and coffee powder / extract. Beat well until the mixture is smooth, then stir in chopped walnuts.
• Spoon the mixture in the prepared pan and smooth the surface with a spatula. Bake in the preheated oven for 40-45 minutes, or until risen, firm and golden brown.
• Let cool in the pan for 10 minutes, then turn out carefully onto a wire rack. While the cake is still warm, spoon over half the maple syrup . To serve, top with walnut halves and drizzle with the remaining maple syrup.

When served with Vanilla Ice-cream ... Bliss !

 Enjoy your cake !


Ajanta from Amherst

Keri no Ras - Aamras

I love all things mango. Unending supply and variety of mangoes makes summer my favourite season. I even went to India one time in the middle of summer, so that I could eat the king of fruits to my heart's fill (Yes, I'm that crazy!). My latest trip to the Indian grocery resulted in an impulsive purchase of TWO boxes of mangoes. Result? The apartment was filled with faintly sweet fragrance as they slowly ripened. 

Everyday I would check each piece to determine which ones were ripe enough to eat and/ or refrigerate. Soon enough, there were far too many ready to eat and no place in my refrigerator. So I made the staple meal for Gujarati households during the summer (read 'mango') season - 'Keri no Ras' to eat with poori. Its makes for a perfect lazy Sunday lunch for a mango loving soul. Oh dear Lord! The very thought of Ras-Poori makes my mouth water. Here it goes.

Preparation time: 10 minutes

Serves: 4-6 persons

Ingredients

3 ripe mangoes

1 cup skimmed milk, cold

2-4 tsp sugar (depending on how sweet the mangoes are)

1/2 tsp ground ginger powder

Method

• Peel and dice mangoes into 1" cubes. Extract as much pulp from the pits.

Golden ripe mango cubes

• In a blender, blend mango cubes, milk and sugar into a thick pulp or 'aamras'.
• Strain the 'aamras' in a fine wire strainer or cheese cloth to remove any mango fibres.
• Pour in a bowl and stir in ginger powder. Refrigerate till ready to serve with poori or chapatis. It can even be served as a delicious summery dessert.

NOTE: Aamras can be easily frozen in a freezer safe container if you wish to relish the golden goodness all year through. I do it in small 2 serving sized containers, for easy thawing.

Keri no ras

Bon Apetit!

Hetal from Houston

Marwari Keri - Rajasthani Mango Pickle

As the scorching sun pierces through the wall of windows, I wonder how much Mom would have loved making all kinds of 'athaanu' or pickles in the abundant sunlight. In Kolkata, the high rises make direct, unobstructed sunlight a scarce commodity for those who live on the lower levels. Many a times in the summer months, Mom and us kids would take our pots of 'pickles in the making' to our wonderful neighbors' courtyard (Yes! They had courtyard right in the middle of South Kolkata!) and hope that the Rain Gods would stay at bay. Baa would constantly keep an eye out for dark rain bearing clouds. A tiny dark cloud spotted meant that we had to run to our neighbors', quickly gather all the pots and rush back!!!
'Marwari Keri' is a simple mango pickle Mom learned from a Marwari neighbor -hence the name. This is one of her signature pickles, and a family favourite. So much so that she has to send a jar of this pickle to my cousins in Nagpur every year. It takes a couple of days in sunlight - but is totally worth it. Here it goes.

Ingredients:
1 raw Mango, diced into 1" pieces.
2 tsp Haldi/ turmeric powder
2-3 tsp salt
1 tsp Methi/ fenugreek seeds, roughly crushed.
1 tsp Variyari/ fennel seeds, roughly ground
1 tsp Mangrella/ nigella seeds
2 tbsp Mustard oil
1/2 tsp Hing/ Asafoetida powder
1 tsp red chilli powder

Method:

• In a medium bowl, toss the mango pieces in 1 tsp turmeric and 2 tsp salt. All the pieces should be coated in the salt-turmeric mixture. Set it out the sun in a tray/ wide bowl for a day or two, depending on how much sunlight is available. Periodically remove any moisture that oozes out.

Mango tossed in salt and turmeric

• Tempering: In a small skillet, heat 2 tbsp mustard oil. Add Hing, Methi Seeds and Mangrella seeds.  Add the dehydrated mango pieces and toss. 

Methi and Mangrella tempered mango

• Spice it up: Add fennel seeds, chilli powder, turmeric and salt. Toss again till all pieces are coated with the spices. Set it out in the sun again, for a day. Alternatively - allow the spiced mangoes to cool, and store it in a sterilised glass jar. 

Spiced up

• Storage: It can be stored it in the refrigerator for months. For storage at room temperature, add enough mustard oil (~2-4 tbsp) that it covers the mango pieces. It keeps well, either way.
• Enjoy with parathas, roti etc. 

Marwari Keri

Bon Appetit!
Hetal from Houston

Murrabo - Mango Marmalade

Its a sweltering hot day today in Houston. It brings back vivid memories of the summer back home in India. Every summer, my mom and Baa (grandma) would be super busy making 'Athaanu' or pickles of various kinds- some sweet like Khaman, Gor keri, Murrabo and many spicy ones like Marwari keri, Pachranga etc. 


Given the elaborate and time consuming process, almost the entire family was in-charge of some step. Baa would peel the raw mangoes, while Mom would cut the mangoes and slather salt-turmeric or other spices on the mango pieces. My sister and I were in-charge of the most mundane bit - placing each mango piece cut side up on large piece of cloth in the sun. Ofcourse, we placed a couple of pieces (or more!) into our mouths! As the sunlight moved through various parts of the house, the pickled mangoes followed. The entire house would smell of fragrant spices and mangoes. If it rained (as it often does in Kolkata, after a few hot-humid days), everyone would run helter-skelter, trying to save the pickled mangoes from the rain. Ah...wonderful days!


The same fragrant flavors filled my kitchen as I made 'keri no murrabo', or mango marmalade. It is a fairly simple recipe that is made on a stovetop, and not under the sun! Here it goes -

Ingredients

Raw mangoes - 2 medium sized

Sugar - about 2 cups
Kesar/ saffron - few strands.

Cardamom seeds - 10-12 seeds(2-3 pods)

Cinnamon - 2-4 pieces, 1" long

Cloves - 3-4

Water

Method

Mango pieces in simmering water

• Peel mangoes, and cut flesh into 1 inch pieces. Discard the pits. Add to simmering water. Once mango pieces are transclucent, strain water. (You can reserve this water for refreshing mango panna.)

Translucent mango pieces in a strainer

• Chaashni/ Sugar syrup - Add sugar in a medium saucepan. Add water just enough to cover the sugar, less than a cup. Heat till sugar dissolves into syrup. Continue to cook on low heat till the syrup thickens. Check for two string consistency by taking a drop of syrup on your thumb (Carefully, the syrup will be hot), and pressing your forefinger on that drop. Once you move the forefinger away repeatedly, you'll see 'strings' form, as the syrup sticks to the thumb and forefinger. The syrup is done when you see two strings form.

Chaashni/ sugar syrup

• Add the mango pieces into the chaashni. Continue to cook on low heat, stirring gently till the syrup thickens again to almost honey like consistency (~30-35 minutes).

Mango in sugar syrup

• Turn off heat. Add saffron, cardamom, cinnamon sticks & cloves.
• Let it stay in the sauce pan overnight - to cool completely. It will thicken further as it cools. The saffron turns the syrup into a lovely amber colour.

Murrabo/ mango marmalade

• Pour in a medium sized sterilized glass jar. I used two smaller jars. Store in a cool dry place. There is no need for refrigeration, it has a long shelf life of about a year! Its so delicious, I bet it wont last that long. 

Keri no Murrabo

• It is great with thepla, parathas or even on slice of toast! Enjoy!

Bon Apetit!

Hetal from Houston

Mami's yummy sambhar

My J Mami is an artist, an avid crafter and a wonderful cook. Needless to say, she is my favourite. I always looked forward to our trips to Nagpur during the summer vacation. She would teach us something new everyday!! All summer long, she would make the yummiest dishes for us, always with so much love and affection. 

For the last few weeks, she is going through a difficult time in life, battling longterm illness. Today, I made one of her best recipes, Sambhar, thinking of all the times she made dozens of dosas and idly with a smile, as we devoured it all.  Get well soon, Mami! 


Here it goes -

Serves-4-6

Dry daal for the sambhar powder

Preparation time: 30 minutes
Cook time: 20 minutes.

Ingredients

Toor daal -1/2 cup + 1 tsp

Chana daal - 1 tsp 

Urad daal - 1 tsp 

Mung daal- 1 tsp 

Methi/ Fenugreek seeds - 8-10 seeds

Rice - 8-10 seeds

Tomato - 1 medium, finely chopped

Onion -1/2 medium, finely chopped

Coriander leaves - a handful, finely chopped

Curry leaves - 8-10 leaves

Ginger - 1 inch, finely chopped

Green chillies - 2-3, finely chopped.

Sambhar powder

Salt

Mustard seeds - 1 tsp

Oil -1 tsp

Hing/ asafoetida - 1 pinch

Turmeric - 1tsp

Tamarind- 2-4 small segments (or more, depending on sourness)

Drum sticks - 1, cut into smaller 2" segments (optional)

Carrots, eggplants - cubed (optional)

Water

Method

• Cook 1/2 cup toor daal with water in a sauce pan/ pressure cooker, till soft.
• Sambhar Powder: Roast the dry daals, methi seeds and rice in a small skillet, till the lentils turn golden brown and aromatic. Let it cool. Grind in mixer-grinder/ coffee grinder into a fine powder.



Saute onions, sambhar powder, tomato paste

• In a mixer-grinder, add chopped tomato, coriander leaves, curry patta, ginger and chilli, and grind together - into paste.
• In a medium saucepan, heat 1 tsp oil. add mustard seeds, hing and chopped onion - till golden brown. 
• Add 1/2 of the sambhar powder (about 2 tsp). Add tomato - dhania paste. Saute. 

Simmering sambhar

• Add cooked toor daal. Add salt, haldi and tamirind (2-4 segments). add water as needed (3-4 cups). Add drumsticks/ veggies if desired. Continue to cook till veggies are cooked or desired consistency is reached, about 10-15 mins.

• Serve hot, with coconut chutney and Idly/ Dosa etc.

Mami's yummy sambhar

Bon Apetit!
Hetal from Houston

Khatta-meetha Paneer Gravy in Microwave

Time constraint does not stop any of us from craving for fancy food...does it? I have always relished paneer and when my MIL gave me this unbelievably easy recipe, I had to try it the very next day. I have made it a few times now and it turns out equally tasty every time. Here goes the recipe for the quickest paneer dish I have ever made.

Serves: 5-6 persons

Preparation time: 5 mins

Cooking time: 10 mins

Ingredients:

Shredded Paneer

• 400 g (14oz) paneer i.e. 1 medium sized packet
• Vegetable oil – 2 tsp
• Green chillis - 4-5 slit longitudinally
• Raisins (medium sized)  1 tbsp
• Garam masala – 1 tbsp
• Ginger paste – 2 tbsp
• Tomato paste -5 tbsp or 1 medium sized chopped fresh tomato 
• Milk-1 cup
• Salt to taste
• Green peas –1/2 cup
• Cilantro - 1/4 cup finely chopped

Method:

• Grate paneer  and mix it well with oil in a medium sized microwave-safe container. Cook in microwave for 2 mins.
• Add garam masala and raisins and stir well .Microwave again for 2 mins .
• Add green chillies, ginger paste and tomato paste and microwave for another 2 mins after stirring.
• Add milk,green peas,cilantro and salt to taste and microwave for 4 mins.
• Garnish with fresh cilantro.

Serve hot with homemade chapati or even rice!

Paneer Gravy

Enjoy :)

Ajanta from Amherst

Notes: The step by step adding of ingredients instead of adding everything together is for better mixing because we stir every time we bring the bowl out. Also, cooking time may vary with each microwave.

Red Pepper- Pistachio Paneer/ Shrimp

Here in Houston, there are only a handful of restaurants that serve vegetarian dishes that are just as good as their non-vegetarian dishes (Surprise!). So every time we go out for dinner, one of us has to 'settle'. 

At home, I try to make both, but often struggle. I wanted a recipe that would be great for strictly non-vegetarian him and vegetarian me!Thats when I stumbled upon this original Vikas Khanna recipe that called for a pound of shrimp. I swapped that with 1/2 pound of shrimp and 1/2 pound of paneer, so I could make us both happy :) This recipe with only paneer would surely taste just as good. Here it goes-

Serves: 4 persons

Preparation time: 10 minutes

Cook time: 20 minutes

Chopped pepper and onion

• 
  
• Ingredients:

• 1 red bell pepper, coarsely chopped

• 1 red onion, coarsely chopped

• 1/2 cup raw, unsalted, shelled pistachios

• 2 green chillies

• 4 tbsp vegetable oil

• 1 tbsp cumin seeds
• 1 tsp red chilli powder (optional)

Raw shelled pistachios

• 1 tbsp finely chopped garlic

• 1/2 pound paneer, cubed
• 1/2 pound deveined shrimp

• Salt to taste

• 1/2 cup heavy cream

• 1/4 cup chopped fresh mint leaves
• Water

Method:

Golden brown paneer

• Paneer: In a small skillet, heat 2 tbsp oil over medium heat. Add cumin seeds and 1/2 tbsp garlic, saute till edges turn brown, (~1 minute). Add paneer and salt and cook until golden brown on all sides (~ 5-7 minutes). Transfer paneer to a paper towel-lined plate to drain.

Sauteed shrimp 

• Shrimp:In another small skillet, heat 2 tbsp oil over medium heat. Add cumin seeds and garlic and cook until edges turn brown, about 1 minute. Add the deveined shrimp and salt and cook until the shrimp turn pinkish opaque (~2 to 3 minutes). Drain on a paper towel.

Red Pepper-Pistachio Sauce

Sauce: Blend bell pepper, onion, 1/2 cup pistachios, green chilies and 1/2 cup water to a smooth puree. Add remaining tablespoon oil to medium skillet. Add red pepper mixture and cream and bring to a boil. Add 1 tsp red chilli powder. Reduce heat to low and let simmer for 5 minutes - till the sauce is creamy good! :) Divide sauce into two. I used the same skillets I used to fry the paneer and shrimp, respectively.

Add paneer and shrimp into the respective skillets and simmer for 4-5 minutes; stir in chopped mint. Season with salt, and garnish with mint/ chopped pistachios. 

Serve hot with roti or naan.

Red pepper- Pistachio Paneer

Red pepper Pistachio Shrimp

Bon Apetit!
Hetal from Houston