This New year, I've been trying to perfect the 'new' basic sponge cake. I've made it quite a few times now, so I know the coffee cream filling doesn't work but the family loves the fruit cream version! One might think - 'what's so special about the sponge cake? Or for that matter new??' Well, I had the sponge confused with the regular (Genoese) until recently. That's when I discovered that the sponge has absolutely NO butter in it, and that the fluffiness of the cake depends on the beating/whisking it gets (OK, I knew that already...somewhat. Its been reaffirmed).
I knew the cake was a success for sure, when DH requested the fruit cream version for his birthday! Wow!! Here's how I made it:
Ingredients:
3 large Eggs
100 gms castor sugar
75 gms plain flour (maida)
Thick Cream
A Fruit preserve of choice ( I used Wild blueberries)
Requirements:
A working oven ;-)
Baking tin (7/8 inch or of choice)
5-6 toothpicks
Fine thread (?? ...Yes)
Method:
- Set the oven to pre-heat at 180 degrees C
- Grease an 8 inch tin or any other that you plan to try with just enough melted butter/refined oil. It should be deep enough to let the cake rise
- Measure out the sugar into the mixing bowl.
- Measure out the flour and sieve it twice/thrice to air the flour nicely. Keep it ready to use in the sieve itself.
- Break the eggs into the mixing bowl over the sugar, and set to blend. for 15-20 minutes if using an electric whisk, longer manually. The batter would be done when it leaves a trail behind on lifting the whisk and doesn't drop in a glop.
- Sieve half the flour over the batter, mixing in gently using a large metal spoon. Vigorous mixing at this stage will spoil the earlier effort and release all the air incorporated into the egg-sugar mix.
- Sieve and mix the remaining flour the same way.
- Once done, pour in to the prepared tin and bake for 25-30 minutes or until the cake is golden brown, and light and springy to touch. Another sign of 'doneness' is when the cake leaves the sides of the tin.
- Take out from the oven and let cool for about 2 minutes before turning the cake out onto the wire rack. Set it right side up and let cool further.
Once the cake's cool, set it on a flat surface preferably a serving plate big enough not to crowd it and one without raised edges. The idea is to 'handle' the prepared cake as little as possible.
- Take as many toothpicks as the no. of sides of the cake (4 for a square/rectangle, 6 for a hexagon etc. )
- Poke these into the cake on each side, to aid in slicing the cake in half.
- Now double the thread and holding the 2 ends in each hand, pull it slowly and firmly through the cake just over the inserted toothpicks.
- Separate the 2 halves like an open book. Spread the Cream on the top half and the preserve on the bottom half. Let the cream soak in for a while and then place the top over the bottom.
Clean up the edges and its ready to serve. Ideal for tea-time.
This sponge doesn't have a long shelf life. In fact its too yummy to last long!
Wednesday, January 13, 2010
Monday, December 14, 2009
Zhunka bhaakar
This weekend, the family braved the Delhi-Gurgaon traffic to visit Dilli haat after a long time. I was keen to check out the week long Crafts fair, and reckoned it would be a nice day out for the kids as well. Little did I know!
DH started grumbling midway about the traffic and the commute and about the 'non-neccessity' of driving to Delhi for anything. And when we saw half of Delhi parked outside the Dilli haat and the other half jostling for parking space, a 'high' truck stuck in front of a low gate with cars bumper to bumper behind it and no way to go forward, it didn't seem like a good idea for a 'nice day out' anymore...
Of course the no. of cars was only an indication of the crowd to be expected inside. The haat grounds seemed bursting at the seams with people, stalls and stuff. So, it was nothing less than a miracle that we found a table near the Maharashtrian food plaza( it was unanimously agreed to fuel in first before tackling the crafts stalls).
Between the 5 of us adults, Manoj's cousin Charu also joined us for the weekend, we ordered a variety of items - vada paav, misal paav, shreekhand poorie, paav bhaji, sabudana vada, pooran poli and Zhunka bhakar (my choice), and let me tell you each one of them was good. Especially the Zhunka bhaakar. I thoroughly enjoyed the platter - the zhunka which is roasted chick pea floor with a tadka, raita, bajra rotis, the baigan sabzi and the spicy gunpowder and mint chutneys. And the pooran polis! the sweet chapatis were so yum... melt-in-the-mouth soft with jaggery inside, Renee and Robin relished them and so did we ;-) So much so that a second round of this sweet bread was ordered. The sabudana vadas were crisp on the edges and soft with potatoes in the centre. Though I didn't try the various paav combinations, I'm told they were also equally good. And so was the Shrikhand Aloo sabzi and Poorie platter. All in All, a very satisfying meal. One that saved the trip from being written off and one that I'd go for again. ( oh by the way, we did get some rustic wooden toys and woollen shoes for the kids, and a nice durrie in muted green and blue for the study)
Hmm, it occurs to me that I can have Zhunka on a 'besan day', adding more veggies to it than just a spartan tadka of mustard seeds and red chillies. Wot say? Any ideas?
DH started grumbling midway about the traffic and the commute and about the 'non-neccessity' of driving to Delhi for anything. And when we saw half of Delhi parked outside the Dilli haat and the other half jostling for parking space, a 'high' truck stuck in front of a low gate with cars bumper to bumper behind it and no way to go forward, it didn't seem like a good idea for a 'nice day out' anymore...
Of course the no. of cars was only an indication of the crowd to be expected inside. The haat grounds seemed bursting at the seams with people, stalls and stuff. So, it was nothing less than a miracle that we found a table near the Maharashtrian food plaza( it was unanimously agreed to fuel in first before tackling the crafts stalls).
Between the 5 of us adults, Manoj's cousin Charu also joined us for the weekend, we ordered a variety of items - vada paav, misal paav, shreekhand poorie, paav bhaji, sabudana vada, pooran poli and Zhunka bhakar (my choice), and let me tell you each one of them was good. Especially the Zhunka bhaakar. I thoroughly enjoyed the platter - the zhunka which is roasted chick pea floor with a tadka, raita, bajra rotis, the baigan sabzi and the spicy gunpowder and mint chutneys. And the pooran polis! the sweet chapatis were so yum... melt-in-the-mouth soft with jaggery inside, Renee and Robin relished them and so did we ;-) So much so that a second round of this sweet bread was ordered. The sabudana vadas were crisp on the edges and soft with potatoes in the centre. Though I didn't try the various paav combinations, I'm told they were also equally good. And so was the Shrikhand Aloo sabzi and Poorie platter. All in All, a very satisfying meal. One that saved the trip from being written off and one that I'd go for again. ( oh by the way, we did get some rustic wooden toys and woollen shoes for the kids, and a nice durrie in muted green and blue for the study)
Hmm, it occurs to me that I can have Zhunka on a 'besan day', adding more veggies to it than just a spartan tadka of mustard seeds and red chillies. Wot say? Any ideas?
Tuesday, December 1, 2009
Too much Cake...
Ever given a thought to where and how would you like to die, if given a choice? I have. (just now)
On the dining table, after I've finished a self-made cake. Yes, not just a slice of it, but the majority of it. DEMOLISHED...single handedly.
Why do these feelings of guilt and sickness crowd in when the deed's done?? Either strike before so the deed may NOT be done at all, Or let me enjoy all the cake I've had!
On the dining table, after I've finished a self-made cake. Yes, not just a slice of it, but the majority of it. DEMOLISHED...single handedly.
Why do these feelings of guilt and sickness crowd in when the deed's done?? Either strike before so the deed may NOT be done at all, Or let me enjoy all the cake I've had!
Friday, November 27, 2009
Spinach soup
Mum used to prepare this spinach soup when I and Nidhi were in college and at 'home'.
So when Nidhi sent across some fresh, tender spinach leaves from her kitchen garden, I was tempted to make soup out of them. (wrong day for palak (spinach) pakoras...)
We had this soup with the Moong dal Salad I'd prepared for the main course, and it was a hearty 'green' meal!
Ingredients (for 2):
1 tsp Butter
1 small Onion - chopped fine
1 small Potato - cubed (optional)
2 cups Water
2 cups Spinach leaves
Salt, Pepper, Garam masala according to taste
2 cups Milk (heated) / Cream
Cheese cubes (optional)
Parsley to garnish
Method:
-> In a heavy bottom saucepan, heat up the butter and stir in chopped onions and cubed potatoes if using. (By the way, the potatoes add a 'french' touch to the soup which I myself had avoided for diet purposes.) Stir and let cook until the onion's translucent.
-> Add water and again let cook.
-> In the meantime, wash the spinach leaves and roughly chop them if they are large and full grown. Add them to the saucepan.
-> Add Salt and Pepper to taste. And a pinch of garam masala. We don't really want anyone to know its there!
Cook for about 10-15 minutes, or until the potatoes are done, and the spinach nicely wilted.
-> Let the soup cool to room temperature. And then blend it. It'll be a dark green creamy puree at this stage. (Also, at this stage you could refrigerate it for use later).
-> Reheat the soup, and spoon it into bowls, and then stir in the milk / cream. This lightens the colour as well as the flavour of the soup. Hence you need to go slow with the pouring. Keep a spoon handy to taste the soup in between.. Adjust the salt & pepper if required.
-> Stir in cubes of your favourite cheese and garnish with parsley.
Enjoy!
So when Nidhi sent across some fresh, tender spinach leaves from her kitchen garden, I was tempted to make soup out of them. (wrong day for palak (spinach) pakoras...)
We had this soup with the Moong dal Salad I'd prepared for the main course, and it was a hearty 'green' meal!
Ingredients (for 2):
1 tsp Butter
1 small Onion - chopped fine
1 small Potato - cubed (optional)
2 cups Water
2 cups Spinach leaves
Salt, Pepper, Garam masala according to taste
2 cups Milk (heated) / Cream
Cheese cubes (optional)
Parsley to garnish
Method:
-> In a heavy bottom saucepan, heat up the butter and stir in chopped onions and cubed potatoes if using. (By the way, the potatoes add a 'french' touch to the soup which I myself had avoided for diet purposes.) Stir and let cook until the onion's translucent.
-> Add water and again let cook.
-> In the meantime, wash the spinach leaves and roughly chop them if they are large and full grown. Add them to the saucepan.
-> Add Salt and Pepper to taste. And a pinch of garam masala. We don't really want anyone to know its there!
Cook for about 10-15 minutes, or until the potatoes are done, and the spinach nicely wilted.
-> Let the soup cool to room temperature. And then blend it. It'll be a dark green creamy puree at this stage. (Also, at this stage you could refrigerate it for use later).
-> Reheat the soup, and spoon it into bowls, and then stir in the milk / cream. This lightens the colour as well as the flavour of the soup. Hence you need to go slow with the pouring. Keep a spoon handy to taste the soup in between.. Adjust the salt & pepper if required.
-> Stir in cubes of your favourite cheese and garnish with parsley.
Enjoy!
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Sorry for not doing this earlier. Here are the step - by - steps:
-> After you've read the post, type in your comment.
-> Select Profile (e.g google Account)
-> Click on 'Preview'
-> You'll be asked to sign in to blogger using your gmail account. Do that. If you don't have an account yet, you can use the link on the same page to create a new one.
-> Once you are signed in, you'll be shown your comment in preview mode, on the post's page.
-> Now click on the 'Post Comment' button.
And that should be that :-)
Happy commenting!
Monday, November 16, 2009
Recipe on Request
Hi Anu, this is for you :-)
Fresh shelled pea soup (for 2)
Ingredients:
1 tbsp oil
1 medium sized Onion
1 fat clove of garlic
1/2 inch ginger
1 cup green peas
3 cups water
Salt, Pepper to taste
Spinach leaves (Optional)
Coriander (Optional)
Garnish:
Cream
croutons (fried bread cubes)
Crisp bacon pieces (optional)
Method:
- Heat oil in a heavy based pan / pressure cooker
- Add in the crushed garlic clove, and the ginger. saute until golden and fragrant
- Add in the chopped onion. Saute until translucent.
- Add the peas, spinach, coriander etc and give it a good stir
- Add water after a minute or two
- Add in salt and pepper according to taste
Let cook over slow fire (without the whistle if cooking in a pressure cooker) for about 40 minutes atleast. Blend / Liquidise well.
Serve in warmed soup bowls with a swirl of cream and some croutons. You can also add some crispy bacon bits for that extra dash.
you'll know the soup's turned out right if its creamy ( and not runny) and the predominant flavor is the natural sweetness of peas.
Its the season for soups :-) Enjoy!
Fresh shelled pea soup (for 2)
Ingredients:
1 tbsp oil
1 medium sized Onion
1 fat clove of garlic
1/2 inch ginger
1 cup green peas
3 cups water
Salt, Pepper to taste
Spinach leaves (Optional)
Coriander (Optional)
Garnish:
Cream
croutons (fried bread cubes)
Crisp bacon pieces (optional)
Method:
- Heat oil in a heavy based pan / pressure cooker
- Add in the crushed garlic clove, and the ginger. saute until golden and fragrant
- Add in the chopped onion. Saute until translucent.
- Add the peas, spinach, coriander etc and give it a good stir
- Add water after a minute or two
- Add in salt and pepper according to taste
Let cook over slow fire (without the whistle if cooking in a pressure cooker) for about 40 minutes atleast. Blend / Liquidise well.
Serve in warmed soup bowls with a swirl of cream and some croutons. You can also add some crispy bacon bits for that extra dash.
you'll know the soup's turned out right if its creamy ( and not runny) and the predominant flavor is the natural sweetness of peas.
Its the season for soups :-) Enjoy!
Planning to eat, and then EATING! is so important for eating right. Yesterday's 'Non-Veg plan' went horribly wrong for the very reason that I had no plan what I was going to eat, and then was too busy to eat timely during the day. As a result dinner time turned out to be 'hog time' :-(
I really wonder at those who starve themselves, go fewer meals in the name of dieting/ weight loss. Its NOT normal and doesn't help. Certainly not for me!
I really wonder at those who starve themselves, go fewer meals in the name of dieting/ weight loss. Its NOT normal and doesn't help. Certainly not for me!
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