Sunday, December 19, 2010

Peach Truffle Cake

Celebrating a friend's Birthday.. with a yummy treat that's appealing not only to those taste buds but also for the eye. An egg-less cake that is just as moist and fluffy. My recipe is simple and quick to put together. Try it out ! Here goes -


Fresh Peaches - 2 OR Canned Peach - 2 cups
Chocolate Frosting - 1/2 cup
Flour - 1 and 1/2 cup
Powdered Sugar - 1 cup
Water - 1 cup
Salt - 1/2 tsp
Baking Soda - 1 tsp
Vanilla Flavoring - 1 tsp
Chocolate Truffles - 1/2 cup
Vinegar - 1 tbsp
Curd - 3 to 4 tbsp
Oil - 2 tbsp


SERVING: Serves 8 to 10


1. Mix the Flour,Chocolate Truffles, Baking Powder, Sugar and Salt together.
2. Add Oil to the mixture, fold it in.
3. Add Vinegar and Curd to the mixture, fold it in.
4. Add Vanilla Flavoring, fold it in.
5. Add half the Peaches and Water, mix it in and prepare the mixture to an even consistency.
6. Pour the mixture onto a baking pan.
7. Bake for 35 minutes at 350 degrees.

Once the cake is done, set it aside to cool. Spread some chocolate frosting and top with sliced peaches.
Serve with fresh fruit salad.. Enjoy !!

Chocolate Frosting
Chocolate frosting is easily available in any grocery store. However, if you prefer something homemade, try this easy RECIPE to make some for yourself.

Saturday, December 18, 2010

Dhaasu Rajma Chawal ! (Spicy Kidney Beans Curry with Rice)


Rajma (Kidney Beans) - 1 1/2 cups, soaked
Onion - 1 large, fine chopped
Red Bell-pepper - 1 medium, fine chopped
Tomato - 2 medium, fine chopped
Ginger - 1/2 inch cube, minced
Green Chilli - 2 small, chopped
Fresh Coriander - small bunch, chopped
Tej Patta (Bay Leaf) - 1 medium
Bhuna Jeera - 1 1/2 tsp
Shah Jeera - 1 tsp
Badi /Kali Elaichi (Black Cardamom) - 1
Cloves - 2 or 3
Coriander Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Oil - 1 tbsp
Salt to taste


SERVING: Serves 4


1. Pressure cook the Rajma that was soaked over night and keep aside. Or in the alternative, add the soaked Rajma to the masala already made and pressure cook together.
2. Pour half the oil in a pan, heat it. Add Onion and fry. Keep aside when done.
3. Pour the rest of the oil, keep on high.

4. Add the bell peppers, fry till bellpeppers are lightly browned.
5. Reduce heat to a little less than medium. Add the bay leaf, Badi /Kali Elaichi, Cloves and Shah Jeera. Fry for half a minute. Add the Green Chillies and Ginger, fry for half a minute.
6. Add the tomatoes, fry till oil separates.
7. Mix in the cooked Rajma. Add Coriander Powder, Bhuna Jeera and salt to taste.
8. Cook till the flavors mingle.
9. Add Garam Masala, mix in. Add fresh coriander and remove from fire.

Serve with hot Roti or Naan. Or pour a generous amount over a bowl of rice.
Enjoy !!

TASTY TIP: The Badi/ Kali Elaichi (Black Cardamom) is added for flavor. It can get over powering sometimes, specially if it opens and the seeds disperse. I remove it from the curry before adding the Garam Masala, to ensure there is not too much of a god thing.. sometimes less is more!