Deep Chocolate Raspberry Cake B'Day Special

Deep Chocolate Raspberry Cake Recipe

"Rich chocolate paired with raspberries--this cake is moist and fudgy. For a special treat, garnish it with fresh raspberries!"

Original recipe makes 1 9-inch layer cake Change Servings

• 6 (1 ounce) squares semi-sweet chocolate
• 6 (1 ounce) squares unsweetened chocolate
• 7 eggs, separated
• 1 cup all-purpose flour
• 1 cup butter, room temperature
• 2 cups white sugar

• 1 1/2 teaspoons vanilla extract
• 6 (1 ounce) squares semisweet chocolate
• 3/4 cup heavy whipping cream
• 1 (4 ounce) package frozen raspberries, thawed
• 3 tablespoons seedless raspberry preserves

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Line bottoms of two 9-inch cake pans with parchment or waxed paper.
2. To Make Cake: Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the top of a double boiler, or in a microwave. Cool, and beat in egg yolks.
3. In a large bowl, beat butter, 1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined.
4. In another bowl, beat egg whites until foamy. Gradually beat in 1/2 cup sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops.
5. Bake in preheated oven until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. Cool in pans.
6. To Make Frosting: In a saucepan, bring cream just to a boil. Chop 6 ounces semisweet chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent a skin from forming. Refrigerate until thick enough to spread.
7. To Make Filling: Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate frosting.

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Recipe: Achari Paneer Tikka Calzone- पनीर टिक्का

 Achari Paneer Tikka Recipe

 

Ingredients:

Pizza dough--200 gm
Achari paneer tikka--200gm
Mozzarella cheese--100 gm
Olive oil--50 ml
Method:
Divide the paneer tikka mixture evenly between the four pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper.
To make your calzone, carefully lift the far edge of the pizza dough and pull it over the top towards you – you basically need to fold it in half (imagine it looking like a big Cornish pasty!). Crimp the edges so none of the filling can spill out.
Place the calzone side by side on a floured baking tray (use two if you need to), pizza stone or granite slab.
Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.

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Recipe: Chargrilled Chicken

Char grilled Chicken Chicken Recipe

Description:

Chicken Breast  250 gms
Lemon  15 gms
Chilli Flake  2 gms
Garlic  10 gms
Pommary Mustard  2 gms
Thyme  1 gms
Olive Oil Ml 45 Ltr
Pumpkin  100 gms
Basil  2 gms
Salt  2 gms
Pepper  2 gms
Spinach  100 gms
Onion  10 gms
Mushroom  60 gms
Demi Glazed  60 gms
Butter  20 gms
Lettuce Rocket  15 gms
Procedure:
1. Clean the chicken breast, prepare the marination with lemon juice, chilli flake, fresh thyme, garlic chopped, mustard, olive oil, salt and pepper.
2. Marinate the chicken breast and refrigerate for 20 min.
3. Grill the chicken evenly and cook in the oven till it get well done and juicy .
4. Roast the pumpkin and baby onion,blanched the spinach, toss the pumpkin, spinach, baby onion and cherry tomato with butter in the pan over heat
5. Slice the Mushroom and put in the demi glaze and cook over slow fire till it get the coating consistency .
6. Arrange the tossed vegetable on the serving plate, place the cooked chicken over the vegetable and the demi glaze sauce
7. Serve Hot with rocket lettuce.

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Recipe: Indus Valley Lamb Chops

Indus Valley Lamb Chops Recipe

Indus Valley Lamb Chops

Ingredients: 
Lamb chops 800 gms

Curd 125 gms
Refined Oil 20 gms
Ginger paste 10 gms

Garlic paste 10 gms
Lemon juice 2 ml
Kasuri methi 10 gms
Red chilly powder 10 gms
Kitchen king masala 5 gms
Salt to taste
Black salt 3gms
Turmeric Powder 3 gms
Jeera powder 5 gms
Garam masala 4 gms
Method: 
Take hung curd, and add all ingredients.
Add ginger and garlic paste and refined oil.
Add a little amount of lemon juice and salt.
Once the marination is prepared marinade it with lamb chops for 45 minutes
Cook in the grill and serve hot.

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Shahi Paneer Recipe शाही पनीर

 

                  

Shahi Paneer  Recipe 

Paneer lovers will make a beeline for this dish so make sure you have sufficient quantities tucked away in the kitchen. Tastes great the following day too!

This recipe is from the book Party Cooking.

                      

Ingredients                                                                                                              

• Paneer (Cottage cheese)
  400 grams
• Onion quartered
  2 large
• Oil
  2 tablespoons
• Cloves
  3
• Black peppercorns
  4-5
• Cinnamon
  1 inch stick
• Bay leaf
  1
• Green chillies slit
  2
• Ginger paste
  1 teaspoon
• Garlic paste
  1 teaspoon
• Cashewnut paste
  1/4 cup
• Yogurt
  1/2 cup
• Cream
  1/2 cup
• Saffron (kesar)
  a pinch
• Garam masala powder
  1/2 teaspoon
• Salt
  to taste
• Green cardamom powder
  1/4 teaspoon

Method

Step 1

---

Cut the paneer into half inch wide and one inch long pieces. Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste.

Step 2

---

Heat the oil in a Wonder chef Diamond Wok, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant.

Step 3

---

Add the green chillies and boiled onion paste and saute for three to four minutes on low heat so it does not get colored. Add the ginger paste and garlic paste and continue to saute for half a minute.

Step 4

---

Add the cashewnut paste and saute for another two minutes. Add the yogurt and sauté till the water from the yogurt gets absorbed.

Step 5

---

Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and stir gently to mix. Sprinkle green cardamom powder and serve hot.

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Recipe: Prawn malai curry bengali style (Chingri Malaikari)

 

Prawn malai curry

Try out this authentic Bengali prawn delicacy! Chingri malai curry

    

Ingredients:

Prawns(big/medium size) : 500 gm.(deveined and tails on)
Onions : 2(medium)
Ginger-garlic paste : 2 tblsp.(1/2 inch ginger + 2 small cloves of garlic)
Green chilli : 1 (slitted)
Coconut milk : 2/3 cup
Turmeric powder : 2 tsp.(1 tsp. for marinating prawns and 1tsp. in gravy)
Red chilli powder : 2 tsp.(as per taste)
Sugar : 1 tsp.
Salt to taste
Oil : 2 tbsp.

Whole spices:

Bay leaves : 2-3
Cardamoms : 4
Cinnamon : 2(1 inch stick)
Cloves : 5-6

Procedure:

Cleaning & marinating the prawns : Remove the hard shell, do not remove the tail, leave it on. To de-vein the prawns, slit the back a little and take out the black thread. For shrimps with heads, carefully cut only the front portion,the eyes etc., do not remove the entire head. After that, devein as above. Wash thoroughly. Marinate them with 1 tsp. turmeric powder and 1 tsp. salt for at least 1/2 an hour or more.

Preparation: Grind onion, ginger and garlic into fine paste separately.
Frying the prawn: Heat enough oil in a pan, to fry the prawns. Do not deep fry them. Fry them lightly in medium flame for 2-3 minutes from both sides until they change their colour to light golden. If you over-fry the prawns, they tend to harden.
Cooking : In a separate pan, heat 2 tbsp. oil, temper with all whole spices one by one, once cloves started to splutter, add onion paste. Sauté till the onion paste turns a little brown; add sugar and sauté a little more. Then add ginger-garlic paste and sauté for 2 more minutes.
Add turmeric and red chilli powder. Sauté for 1-2 minutes, when oil separates, add coconut milk. Add slit green chilli. When the gravy starts to boil, add fried prawns and season with salt. Can add a little water if needed.
Wait until you have your desired consistency of gravy and remove from fire.
Enjoy hot with steamed rice or light Pulao.

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Recipe: Bhetki Macher Paturi

Bhetki Macher Paturi Recipe

A healthy and easy to make bengali fish recipe

Ingredients

Bhetki Fish: 1 Kilo (cut into 6 to 8 pieces)
Poppy seeds (Posto/Khus Khus)- 1 tablespoon
Black mustard: 2 teaspoons
White mustard: 3 tablespoons
Grated coconut: 1 cup
Green chilly: 4/ 6
Turmeric Powder: 1 teaspoon
Mustard oil: 4 tablespoons
Salt to taste
Banana leaf

String to tie the Banana Leaf

Method:

Soak the mustard seeds and poppy seeds in half a cup of warm water for half an hour with a pinch of salt.

Make a fine paste of the mustard seeds and poppy seeds in a grinder with 2 chillies.
Add the coconut, a tablespoon of oil and turmeric powder to the paste and mix well.
Cut the Fish fillet to required serving size. Marinade the fish pieces with the paste.
Now carefully place each piece of fish with a tablespoon of marinade covering the entire fish properly.
Drizzle a spoon of oil and place a green chilli. Wrap the banana leaf carefully over the piece of fish and tie it with a string.
Place the wrapped parcels in a steamer and let it cook for 10 to 12 minutes. You could also place the individual parcels on a non stick pan with a little oil and cover it to let it cook on low heat for 5 to 7 minutes each side.
Serve hot with steamed rice.

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