Thursday, June 10, 2010

Bisibelabhath/Hot Lentil Rice


Uncooked rice-1 cup
Toor dal-1 cup
Onions (sliced)-1 cup
Vegetables(carrots,beans,peas)-1 1/2 cup
Tamarind extract(mixed with water)-3/4 cup
Fennel seeds-1 tsp
Cinnamon powder-1 tsp
Cloves-5 nos
Shredded coconut-1/2 cup
Dhaniya/coriander powder-1 tsp
Cumin seeds-1 tsp
Dry red chillies-4 nos
Peppercorns-7 nos
Turmeric powder-1/2 tsp
Ginger garlic paste-1 tbs
Oil-2 tbs
Curry leaves-10 nos
Mustard seeds-1 tsp
Salt-As required
Coriander leaves to garnish

Method :

Wash the toor dal and add 1 1/2 cups of water to it. Cook the dal partially in a pressure cooker (may be 3 whistles). Set it aside. Roast all the spices, add the shredded coconut to it followed by turmeric powder, ginger garlic paste and grind into a thick paste using  little water. Place this masala aside. Now heat the oil in a pan , add mustard seeds and the curry leaves to it. When they stop spluttering add the onions and fry until it turns subtle. Pour the tamarind extract and 1 cup of water into it and bring to boil. Add the rice, vegetables, toor dal, ground masala, salt  and cook until all the ingredients get together well. Check whether the rice has cooked completely and ready to hit the platter. Garnish it with some coriander leaves and serve it hot with papad or pickle.

Sunday, June 6, 2010

Hazelnut Praline Vanilla Sponge Cake


Self raising flour-1 1/2 cup
Eggs-4 nos
Confectionery sugar-1 1/2 cup
Vanilla essence-1 tsp

Whipped Cream Frosting :
Heavy whipped cream-1 cup
Confectionery sugar-1/2 cup
Vanilla essence-1 tsp

Pour the heavy cream into a bowl and whisk on medium high speed until it just starts to thicken. Slow the speed down to medium and gradually fold in the sugar. Continue to whisk until soft peaks form. Add the vanilla extract and continue to whisk  until the cream is smooth, and stiff peaks form. Place it aside .

Hazelnut Praline :
Sugar-1/2 cup
Hazelnuts(lightly toasted)-1 cup

Note :Any nuts of your choice can be used .
Lightly oil a baking sheet. In a saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, just until a golden caramel. Add hazelnuts, stirring until coated well. Immediately pour mixture onto baking sheet and cool completely for about 30 minutes. Remove praline from the baking sheet and break into pieces or grind it in a food processor . Set it aside.

Method (for the cake ) :

Preheat the oven to 350 degree F. Grease the cake pan with butter  and  sprinkle some flour on it .
Beat the eggs on high speed until light and fluffy. Add the vanilla essence to it. Add the sugar gradually. Then fold in the flour. Mix it for a minute. Bake for about 30 minutes or until the toothpick inserted into it comes out clean. Cool it on a wire rack, later on cut the cake into halves and spread the frosting on it. Sprinkle the hazelnut praline on the cake to make it rich and delicious . Refrigerate the cake for desired time and serve it .