Dutch Truffle Cake

Ingredients:


  • 2-1/2 cups 2% milk
    1 cup butter, cubed
    8 ounces semisweet chocolate, chopped
    3 eggs
    2 teaspoons vanilla extract
    2-2/3 cups all-purpose flour
    2 cups sugar
    1 teaspoon baking soda
    1/2 teaspoon salt
    Filling:

6 tablespoons butter, cubed
4 ounces bittersweet chocolate, chopped
2-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream

Ganache:

10 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream

Method:

In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well and batter will be thin.Transfer to three greased and floured 9-in. round baking pans. Bake 20-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and cream until smooth.For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.serve with ice cream will be more taste.




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Spicy Chicken Schezwan Fried Rice

Ingredients:



250 gm long-grain basmati rice
1 carrot -washed, peeled and chopped
1/4 cup french beans -washed and finely chopped
1 medium green capsicum -washed, de-seeded and finely chopped
3 spring onions-washed and chopped
1 cup chicken-shredded
1/2 cup small shrimps-cooked
2 Tbsp soya sauce
1 Tbsp celery -washed, ends trimmed and chopped
1/2 Tbsp chili sauce
1 Tbsp vinegar
1 Tbsp worcestershire sauce
1/2 Tbsp (Chinese salt) - optional
1/4 tsp salt-to taste
1 onion-sliced
3-5 drops oil
1 garlic-chopped
1/2 cup tinned mushrooms-washed, drained and chopped or fresh mushrooms-washed and chopped

Method:

Put a tsp of oil in a vessel. Fry the onion till transparent.Add carrots, beans, capsicum, celery, spring onion and mushrooms, if desired.Cook for a few minutes until they begin to turn brown. Transfer to another vessel.Now, fry the chicken and prawns.Pour a little oil in the vessel. Add chopped garlic.When it turns brown, remove it and keep aside.Once the oil is flavoured with garlic, put the rice in the same vessel of oil. Fry it for 5-6 minutes. Add all the vegetables, chicken and prawns.Cook the rice in the chicken stock. When the rice is cooked, add all the sauces. Increase heat and fry for few minutes.serve hot.

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Chicken Maharaja Burger Mac



Ingredients:
• 2 Onion, (1 chopped and 1 sliced)
• 2 tsp Minced Garlic • 1 Red Bell Pepper, chopped • 1 cup Fresh Sliced Mushrooms • 1 Tomato, seeded and chopped • 2 Carrots, chopped • 2 pounds Ground Chicken • 1 Egg • 1/2 cup Fresh Bread Crumbs • 1 tbsp Old Bay Seasoning • Salt to taste • Black pepper to taste

Method:

• Firstly, pre heat the outdoor grill at about medium heat and lightly oil the grate.
• In a pan, spray some cooking oil and put it to medium heat. Add onion and garlic and sauté the mixture until it turns golden yellow.
• Add the bell pepper, mushrooms, tomatoes and carrots. Set aside and allow all vegetables to cool completely.
• Now, in a large bowl, combine chicken and vegetables. Add the egg, bread crumbs and seasonings to taste. Mix all together well and form into patties.
• Put the patties onto the grate and grill for about 5 to 6 minutes per side.
• Roast the buns on their inner side and put two layer patty on each of the bun base. Toss it up with onion slices and serve.
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McDonald's Aloo Tikki Burger


Ingredients:

4 potatoes, peeled, boiled, mashed
1/4 tsp turmeric
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala powder
salt, to taste
1/2 tsp red chili powder
1/4 cup mixed veggies, boiled and mashed
1/4 cup grated paneer
1/2 tsp amchur powder
1/2 tsp chaat masala powder
2 tbsp chopped cilantro
bread crumbs for coating
oil for frying

Method:

In a large bowl, combine all ingredients and make into patties. Coat them well with bread crumbs, and freeze the patties for an hour.Heat oil on medium high, and fry patties till nice and golden brown and crispy.Put them on a bun with your favorite toppings.And serve it.
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Boondhi Payasam-krishnashtami special



Ingredients:

Boondhi or( 6 addoos broken into crumbs) - 1/4 kg
Sago - 1/2 cup(cooked)
Coconut milk- 2 cups(thin milk)
Coconut milk - 1/2 cup(thick milk)
Milkmaid - 1/2 cup
Sugar - 1/2 cup
Cardamom powder - 1 tsp
Saffron - a pinch
pista sliced

Method:

In a thick bottomed kadai add the thin coconut milk and cooked sago and let it boil.Keep stirring till it boils and then add the sugar and boondhi and cook again for 2 minutes.Add the milkmaid.When it starts thickening,add the cardamom powder and saffron.Add the thick coconut milk and switch off the flame.Garnish with some more saffron and pista slices serve hot.
Note:
  • The quantity of sugar and milkmaid can be reduced if you don't want too sweet a payasam. 
  • Soak the saffron in a few tbsps of hot water or milk.
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shrikhand-krishnashtami special


 Ingredients:

1 container Plain Yogurt
1/2 cup Sugar
1 tsp Rose Water
1/2 tsp Ground Cardamom
Dash of Ground Nutmeg
Few threads of Saffron
4 tsp finely chopped Green Pista

Method:

After mixing the ingredients, put them in a bowl and cover it with a lid. Refrigerate the mixture for at least 2 hours.After waiting for two hours, take the bowl off the refrigerator.By this time, the mixture would have reached the consistency of a dessert.Now, you may stir and spoon the Shrikhand into dessert dishes.Thanks for Visiting www.womenspage.in

 
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