Strawberry Mousse Cake.........It's his Birthday

Yes, I know since last few posts I have been playing around Strawberries a lot. Strawberry Swiss Roll, Strawberry Shortcake Shoooters and now Strawberry Mousse Cake - they all have Strawberries in common. It's my husband's birthday and he loves strawberry flavor so I was treating him with desserts made with it.

I baked this cake for his birthday party but you don't need any special occasion to bake a cake. As we all know it must be someone's birthday somewhere so have a slice :) Moreover it's holiday season what else we need to dig into a slice of cake!

So, without any further ado let's begin with the recipe:

Ingredients:

For the sponge cake:

1. All purpose flour: 1 cup

2. Unsalted butter: 1 cup 

3. Sugar: 1 cup

4. Baking Powder: 1 tbsp

5. Vanilla Extract: 1 tbsp

6. Milk: 1/4 cup

7. Salt: 1 tsp

8. Eggs: 4

For Buttercream Icing:

1. Vegetable shortening: 1/2 cup

2. Butter: 1/2 cup

3. Powdered Sugar: 4 cups

4. Vanilla Extract: 1 tbsp

5. Milk: 2 tbsp

For Strawberry Mousse:

Check out my recipe of Mango Mousse (http://flavorsofmyplate.blogspot.com/2014/11/eggless-mango-mousseno-cook-no-bake.html). I just replaced mango puree with the stawberry puree.

Method:

For making Buttercream Icing:

1.In a bowl beat vegetable shortening and butter with electric mixer until light and fluffy.

2. Add vanilla extract.

3. Gradually add powdered sugar one cup at a time. Scrape the sides and bottom of the bowl to combine everything. 

4. If the icing appears to be dry add milk. Beat until the icing appears fluffy and glossy.

For making the sponge cake:

1. The first thing to keep in mind while make a sponge cake is that all your ingredients should be at room temperature. So bring all the ingedients to room temperature.

2. Preheat the oven to 350 F.

3. Grease a 9 inch round pan with butter and line it with a parchment paper.

4. Sift together all purpose flour, baking powder and salt. Keep it aside.

5. Take unsalted butter and powdered sugar in a bowl and beat well with your hand mixer on medium speed until it becomes creamy.

6. Crack all the eggs in a large bowl and beat them until it becomes light and fluffy. It will take 8-10 mins on medium speed. Add vanilla extract and again beat the mixture for a minute.

7. Add flour mixture to the butter-sugar mixture and mix with the help of a spatula.

8. Gently add the beaten eggs to the flour-butter-sugar mixture and combine everything by using cut and fold process.

9. Add milk and mix well by using the same cut and fold process.

10. Pour this batter into the round pan lined with parchment paper and put it into the oven for 25-30 mins.

11. To test whether your cake is done or not, take a toothpick and insert it into the center. If it's clean your cake is done otherwise bake it for a minute or two.

12. Take out the cake from the oven and let it cool down for 10 mins.

13. Meanwhile prepare your strawberry mousse 

(http://flavorsofmyplate.blogspot.com/2014/11/eggless-mango-mousseno-cook-no-bake.html) 

14. When the cake is completely cooled cut it into two halves. Add a generous layer of strawberry mousse on one half and put the other half on top of it. 

15. Put the cake in the refrigerator for the mousse to set. It will take around 3-4 hours. Once done do icing as per your choice.

16. Enjoy your Strawberry Mousse Cake.

Note:

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Strawberry Shortcake Shooters......A complete party pleaser

These days my home is filled with gorgeous smell of baking. The nice aroma of freshly baked cakes, cupcakes and cookies is so alluring. I'm not a big fan of cookies and cakes but I do enjoy them during this time of the year to celebrate Christmas and the knocking New Year.

I always feel desserts should be a star of the party because life without sweetness is unthinkable. Having a dessert after appetizer and main course sometimes become challenging so it should be light as much as possible but at the same time no comprise with its taste and looks.

Whenever I have any get-together at my place after preparing the appetizer and main course I hardly have any energy left to work on my dessert. So I usually pick the ones which are instant and hassle free yet gorgeous looking.

There are few things I believe should be kept handy:

• Whipping Cream
• Powdered Sugar
• Vanilla Extract
• Any fresh or frozen fruits

Always have these things handy

If you have these things available in your pantry you can make endless number of desserts. Today I'm sharing "Strawberry Shortcake Shooters" a gorgeous looking, easy to make and hassle free dessert. 

Let's get started:

Ingredients:

1. Vanilla sponge cake: 1 (cut into very small pieces)

2. Whipped cream : 1 cup

3. Strawberry (fresh or frozen): 1 lb

4. Powdered sugar (as required)

5. Vanilla Extract: 1 tbsp

6. Granulated Sugar: 1/2 cup

Method:

1. In a pan put the fresh or frozen strawberries and sprinkle sugar . Let it cook on medium heat for 15-20 mins or the mixture start to thicken. Turn off the heat and let the sauce to cool down.

2. In a mixing bowl pour the heavy whipping cream. Add the powdered sugar. Whip the cream with your hand blender until you get soft peaks. This will take 2-3 mins on medium speed. Add vanilla extract and again beat it until you get stiff peaks.

3. Take the shot glasses and arrange a layer of cake in it. Press the cake gently so that there's no gap left in the glass.

4.  Add a layer of whipped cream and then add a layer of strawberry sauce. Again add a layer of cake and continue this process until your shot glass is full.

5. Garnish it with few mint leaves or sliced strawberries. 

6. Enjoy it right away or refrigerate it and serve cold.

Note:

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Strawberry Swiss Roll

Christmas is just around the corner. Decors and fairy lights are widely visible, people sing carols everywhere and everything looks festive and charismatic.

During this time of the year everybody is joyful, delighted and full of life. When everything is happy and merry all around how can food be aloof form these festivity. Since my childhood I have seen my Mom baking cakes throughout December to celebrate Christmas and New Year. I used to love that soft and fluffy vanilla cake.

To embark the festive season I decided to bake that vanilla cake and turn it into a "Strawberry Swiss Roll". No, this cake has nothing to do with "Switzerland" as the name suggests but I have seen these in our local Asian grocery stores.

Swiss Roll also known as Jelly roll or Roulade is a sponge cake layered with jelly or cream, rolled up and served in cross sectional slices. It tastes delicious and divine. Even if you don't get the swirls perfect or your cake gets cracked while rolling it's okay. You will still love the tasty and heavenly Swiss Roll.

Ingredients:

1. All purpose Flour (Maida): 6 tbsp + 1 tbsp (for dusting the pan)

2. Corn Flour: 6 tbsp

3. Sugar: 6 tbsp (divided 3+3)

4. Eggs: 5 (separated into yolks and whites)

5. Vanilla extract: 1 tbsp

6. Butter for greasing the pan

7. Salt a pinch

8. Powdered sugar: 1 tbsp (for dusting the cake)

9. Strawberry Jam

Method:

1. Take a jelly roll pan (17" X 12" X 1") and grease it with butter. Line a parchment paper and grease it too. Dust the pan with all purpose flour and remove the excess by tapping.

2. Preheat the oven to 375 F/190 C

3. Sift together all purpose flour, corn flour and salt. Keep it aside.

4. Separate the eggs into yolks and whites. 

5. Add 3 tbsp of sugar to the egg yolks and beat until its smooth, creamy and pale yellow in color. You can use your hand mixer or stand mixer. It will take almost 5-7 mins on high speed. 

6. Add vanilla extract to the yolk mixture and again beat it for a minute.

7. In another bowl beat the egg whites until you get soft peaks. Add 3 tbsp of sugar and again beat it till you get stiff peaks. 

8. Now add flour mixture to the beaten egg yolks and gently fold in. Once all the flour is nicely incorporated into egg yolks its time to add beaten egg whites.

9. Add 1/2 of the egg whites to the mixture and fold very gently. We don't want our egg whites to get flatten away. Add rest of the egg whites and continue folding.

10. Pour the batter in the greased pan and spread it evenly with a spatula. Put it in oven on middle rack for 6-8 minutes until it gets a nice golden color. You can test it by touching and it will spring back.

11. Remove the cake from oven and dust it with powdered sugar. Place a clean kitchen towel on your kitchen counter, flip the cake very carefully and remove the parchment paper. 

12. Dust the cake with powdered sugar and roll it tightly (with kitchen towel) so that it can hold its shape. Let it cool down completely.

13. Once the cake is completely cooled unroll it and place it on a new parchment paper. Spread strawberry jam with the help of your butter knife. 

14. Start rolling the cake very carefully with the help of parchment paper (you will notice some small cracks in the beginning but don't worry).

15. Wrap the cake in a aluminium foil and place it in the refrigerator. When you are ready to serve slice it and top it with whipped cream and strawberry sauce.

Note:

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Kashmili Pulao....A Fusion of Kashmiri and Bengali Cuisine

You might be wondering there's a typo in my recipe name but no there isn't and today's recipe name is "Kashmili Pulao". In India we have lot of diversity in art, culture, literature, religion and this so the food.

Indian food is also diversified not only by taste and look but also how it is cooked. In India each new wave of civilization have brought their own culinary practices. Like Indian culture our food is also influenced by various civilizations and each one of them has their equal contribution in making Indian food at its best and renowned.

India has 29 states and each state has its own culinary practices. Today I'm going to present a very interesting fusion of Kashmiri and Bengali Cuisine. Kashmir aka "Heaven on Earth" forms the crown of India on the other hand Bengal aka "Cultural Capital of India" is located in the eastern part. Kashmiri Cuisine has a strong reflection of flavors from Central Asia. The staple diet of every Kashmiri includes rice which can be found abundantly in the beautiful valley and their main course revolves around  it. Whereas people living in the eastern part of India particularly West Bengal loves to eat fish and rice.

Today I decided to combine two very popular dishes: Kashmiri Yakhni Pulao (a very popular dish of Kashmiri cuisine prepared with rice and meat stock) and Bengali Mishti Pulao (a flavorful, sweet and aromatic rice dish).

I adopted the recipe of Bengali Mishti Pulao from my Mother-In-Law who is one of the finest cooks I know. She can do number of variations in a simple pulao and each time it tastes different. This is my take on her recipe but with a twist.

Ingredients:

For Chicken Stock:

1. Chicken: 1 lb

2. Garlic: 2-3 cloves

3. Ginger: 1 inch piece

4. Black Cardamoms: 2-3

5. Green Cardamoms: 4-5

6. Black Peppercorns: 5-6

7. Shah Jeera (Black Cumin): 1 tbsp
8. Mace (Javitri): 1 floret 

9. Bay Leaf: 2

10. Cloves: 4-5

11. Cinnamon: 1 (1 inch stick)

12. Water: 3 cups

13. Salt to taste

For Pulao:

1. Basmati Rice: 1 1/2 cup

2. Onions (finely sliced): 1/2 cup

3. Black Cardamoms: 2-3

4. Green Cardamoms: 4-5

5. Black Peppercorns: 5-6

6. Shah Jeera (Black Cumin): 1 tbsp

7. Bay Leaf: 2

8. Cloves: 4-5
9. Mace (Javitri): 1 floret

10. Cinnamon: 1 (1 inch stick)

11. Saffron strands: 1 pinch

12. Warm Milk: 1/4 cup

13. Ghee (clarified butter): 2 tbsp

14. Dry fruits of your choice (cashew nuts, raisins, almonds)

15. Salt to taste

16. Sugar to taste

17. Oil as required

Method:

1. Wash and soak the basmati rice in water for half an hour.

2. Take warm milk in a small bowl and soak the saffron strands. Keep it aside.

3. In a heavy bottomed pan take all the ingredients mentioned under "For Chicken Stock" and cook it on medium heat for 30 mins. Strain the stock through a strainer. It should be 

2 1/2 cups (add water if required)

4. Heat oil in a heavy bottomed pan on medium heat and fry the sliced onions till they get golden and crisp. Take them out on a plate lined with paper towel to soak the excess oil.

5. Gently stir fry the dry fruits in the pan for a minute and keep it aside.

6. In the same pan add ghee (clarified butter). Let it melt and then add in the black cardamoms, green cardamoms, black peppercorns, shah jeera, bay leaf, cloves and cinnamon. Let them release their fragrance but take care not to burn them. 

7. Add the soaked rice and stir it gently ensuring it doesn't break. Now its time to add the chicken stock, salt and sugar. 

8. Bring it to boil. Cover and cook till the rice is almost done.

9. Open the lid and add the dry fruits, saffron milk and fried onions. Cook on dum for another 8-10 mins.

10. Serve with the curry of your choice.

Note:

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Khaman Dhokla in Microwave

Few days back my Sister-In-Law who happens to be the first follower on my Facebook page requested me for the recipe of Dhokla. Since we are in the mid of winter so I did not get chance to make the batter and ferment it. So I came up with this no ferment and instant recipe which can be made with just a blink of your eye. 

Dhokla is a soft, fluffy melt in mouth savory cake made from Gram flour (Besan). It is a very popular snack which originated in the western state of India i.e. Gujarat. However these days it can be found across India.

It is a dish which has undergone many disasters in my kitchen. But soon I realized making a perfect dhokla is not a rocket science. All you need to have is the right proportions of the ingredients and VOILA you are ready with one of the softest food items ever.

My Mom makes the best dhokla I have ever had. She's also known as "Dhokla Aunty" in her neighborhood. The texture and flavors she gets every time is  just incredible. 

There are many variations of dhokla. The traditional recipe calls for rice and urad daal (lentil). But here I'm going to share an instant version made with gram flour (besan). It is perfect for your tea time or when you have unexpected guests at your home.

So let's get started:

Ingredients:

1. Gram Flour (Besan): 1 cup
2. Semolina (Sooji): 1/2 cup
3. Yogurt (well beaten): 1/2 cup
4. Ginger paste: 1 tbsp
5. Chili paste: 1 tsp
6. Turmeric: 1/4 tsp
7. Asafoetida: 1/4 tsp
8. Eno: 1 sachet (1 tbsp)
9. Oil: 2 tbsp
10. Salt to taste

11. Water: 1/2 cup
12. Mustard Seeds: 1 tbsp
13. Green Chili (slited): 3-4
14. Curry Leaves: 8-10
15. Cilantro (chopped) for garnishing
16. Coconut (shredded) for garnishing

Method:

1. In a deep bowl mix the gram flour with semolina, salt, turmeric and asafoetida.

2. Add beaten yogurt in the flour mixture and make a lump free batter by adding few drops of water at a time. The consistency of the batter should not be very thick not too pouring.

3. Now add the chili and ginger paste. Give it a nice mix and let it rest for 15 mins.

4. In the meanwhile take a microwave safe bowl and grease it with oil. The bowl should not be very big otherwise the dhoklas won't rise. (Try to take a square bowl).

5. In a small bowl take a tbsp of oil and add Eno to it. Mix well and immediately add it to the batter. Give it a nice mix.

6. Pour the batter into the microwave save bowl. Don't fill the bowl completely as there should be space left for the batter to rise.

7. Now put the bowl into the microwave on high heat for 4-5 mins. Since microwave power varies so after 4 mins take out the dhoklas and insert a knife to check whether its done or not. If the knife is clean you are good to go else again microwave it for a minute.

8. Take out the dhoklas and let it cool down.

9. Take a small pan and heat a tbsp of oil on medium heat. When the oil is hot enough add the mustard seeds and let it crackle.

10. Add the curry leaves, green chilies and a pinch of salt. Turn off the heat and put this tempering on the dhoklas.

11. Cut them into desired shapes and garnish them with chopped cilantro and shredded coconut.

12. Enjoy.

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Kadhai Paneer

Kadhai Paneer.......one of the simplest Paneer recipes. The name itself is self-explanatory Kadhai means "Wok" in English (not the Chinese one) which is thick, round, deep cooking pan used in Indian kitchens and Paneer is "Cottage Cheese". It is very quick and easy stir fried dish which is made in "Kadhai" and that's how the name is derived. 

Kadhai preparations are generally tomato based dry curries flavored with various spices and kasuri methi. This mild spicy and crunchy dish is full of flavors. Roasted and coarsely ground spices gives a nice aroma and bell peppers (capsicum) gives the crunchiness.

Here's the recipe:

Ingredients:

For Kadhai Masala:

1. Coriander seeds: 2 tbsp

2. Fennel Seeds: 1 tbsp

3. Cumin Seeds: 1 tbsp

4. Green Cardamoms: 4-5

5. Black Cardamoms: 2-3

6. Black Peppercorns: 1 tbsp

7. Kashmiri Red chilies (whole): 2

For Kadhai Paneer:

1. Paneer (Cottage Cheese): 250 gms (cubed)

2. Red Bell Pepper (cubed): 1/2 cup

3. Green Bell Pepper (cubed): 1/2 cup

4. Onion (cubed): 1/2 cup

5. Onions (finely chopped): 1/2 cup

6. Tomatoes (finely chopped): 3 (medium sized)

7. Ginger-Garlic paste: 1 tbsp

8. Kashmiri Red chili powder: 1 tbsp

9. Turmeric Powder: 1 tbsp

10. Kasuri Methi: 1 tbsp

11. Salt to taste

12. Oil for cooking

13. Ginger Juliennes (for garnishing): 1/2 tbsp 

Method:

1. Dry roast the ingredients mentioned under "Kadhai Masala" and coarsely ground it. Keep it aside.

2. Heat 1 tbsp oil in a kadhai (wok) or pan on medium heat. When the oil is hot enough fry the paneer cubes for 2-3 mins or till they get a nice golden color. Do not overcook the panner.

3. Take out  the paneer cubes and dip them in warm water with a tbsp of salt. This will keep them soft.

4. Add another tbsp of oil and fry the red bell peppers, green bell peppers and onions on high heat for 1-2 mins. As soon as the veggies get a brown color take them out of the pan. They should still retain their crunchiness.

5. In the same pan add more oil if needed. Add the chopped onions and fry them till they become translucent. Add ginger-garlic paste and fry it till the raw smell disappear.

6. Now add finely chopped tomatoes. Cover and cook till the tomatoes get soft and pulpy. Add the freshly ground "Kadhai Masala", salt, turmeric powder, kashmiri red chili powder and kasuri methi. Cook till the masalas are well cooked and it oozes oil

7. Take out the paneer cubes from water and add it to the masala mixture. Coat them nicely with the mixture. Add few tbsps of water, cover and cook for another 3-4 mins.

8. Add the fried bell peppers and onion cubes. Mix them gently. Check the seasoning and adjust accordingly.

9. Take out the "Kadhai Paneer" on your serving plate and garnish it with julienned ginger. Serve it with chapati, naan or paratha.

 

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