Black Forest Cake

Black Forest cake is in my wish list for a while & its high time preparing it now as Christmas is round the corner. Birthdays, anniversaries or celebrations are incomplete without a yummy Black forest cake🎂 Celebrations are even more delightful when its freshly baked at home. It might look complicated to prepare but it can be prepared in few minutes without much effort if you follow these simple steps. I have not added cherry syrup as I don't like that flavor. Its my version of 2 layered Black forest cake:) If you can't wait to taste this melt in mouth fresh cream layered cake just get into the recipe of this exotic delicacy.

Black Forest Cake Recipe

Ingredients

Dry ingredients:
All purpose flour/Maida - 1 cup
Unsweetened Coco powder - 1/2 cup
Baking soda - 1/2 tsp
Baking powder - 1 tsp
Salt - 1/4 tsp
Sugar - 3/4 cup
Shredded dark chocolate (For topping) - 1 cup
Cherries for topping

Wet ingredients:
Milk - 1/2 cup
Eggs (large) - 2
Melted butter - 1/2 cup (1 stick)
Vanilla extract - 1 tsp

For Sugar/Cherry syrup:
Sugar - 1/4 cup
Water - 1/4 cup
Cherry syrup( if added) - 1/2 cup

For the Icing:
Heavy whipping cream - 1.5 cup
Powdered Sugar - 1/2 cup
Vanilla extract - 1/2 tsp

Method:

1. Preheat the oven to 350 F/175 C.

2. Sieve all purpose flour, baking soda, baking powder, coco powder, salt & mix well.

3. In a mixing bowl add the melted butter, eggs, sugar & blend well with a whisk or an electric blender. Then add the sieved mixture of dry ingredients to the blended mixture. Add milk, vanilla extract & whisk well again.

4. Now grease the cake pan/tin with melted butter & place a parchment paper. Pour the well blended cake batter to it evenly & tap it to get rid of air bubbles.

5. Place it in the preheated oven & bake it for 30-35 mins at 350 F/175 C.

6. While the cake is baking, prepare the sugar syrup or cherry syrup for the topping. As I didn't add the cherry syrup I just prepared the sugar syrup for brushing between the layers. For that add 1/4 cup sugar & 1/4 cup water. Boil till a sticky consistency is reached.
    If you want to add cherry topping, boil 1/2 cup cherry syrup with 1/4 cup sugar till it becomes thick & sticky. Allow it to cool completely.

 7. After 30 mins of baking check if the cake is cooked well by inserting a tooth pick. If it comes without sticking then your cake is done. Take out & allow it to cool completely.

 8. While the cake is getting cooled, start preparing the cream. In a mixing bowl add the heavy whipping cream, powdered sugar & vanilla essence.

9. Whisk those well till u get soft peaks. Once you get the soft peaks as shown in the pic below stop whisking or it will start to curdle.

10. Meanwhile the cake might be cooled completely. Now slice the cake evenly into 2 halves horizontally.

11. Apply the sugar syrup/cherry syrup to the topping of the cake slices to keep the cake moist & soft. Don't apply too much or it will become soggy.

12. Now fill the piping bag with cream & apply the cream on the top of the cake slice. If you are adding cherry syrup add it on top of the cream. Then place the other cake slice on top of it. Apply the cream & spread it all around the cake evenly.

13. Sprinkle the shredded dark chocolate all over the cake cream.

14. Finally decorate it with cherries on top.

Enjoy your home made melt in mouth Black forest cake!🍰😋

 

Laddu

Wish you all a very Happy Deepavali! I'm signing in my blog after a very long break. Was busy with my kid during his summer break & relocation, settling down in a new place & stuff. Now I'm back with our very own traditional sweet Laddu. Deepavali is not complete without Laddu in majority of the families. Most of the people think its complicated & very tricky to prepare. Not at all. Its so easy to prepare if we use the correct measurements & method. Here comes the recipe..

Preparation time : 20 mins | Cooking time : 20 mins | Makes :16 (medium sized)
Category : Sweet | Cuisine :South Indian

Laddu Recipe

Ingredients:

Besan Flour - 1 cup

Sugar - 1 cup

Baking Soda - a pinch

Cardamom powder - 1/2 tsp

Cloves - 2

Nutmeg - a pinch (optional)

Rasins - few

Cashews - few

Yellow food color - a pinch (optional)

Edible camphor - a tiny pinch 

Sugar Candy/Kalkandu (optional)

Ghee - 1 tbsp

Oil to deep fry

Method

1. In a pan heat a tsp of ghee. Fry the raisins till it becomes fluffy. Then fry the cashews till golden brown & set aside.

2. Powder the cloves & nutmeg in a mortar.

3. To prepare the sugar syrup add a cup of sugar in a heavy bottomed pan & add 1/2 cup of water. Let it boil in medium flame till it reaches single string consistency. Its the most important step in the preparation of laddu where you have to be very careful. You have to check now & then to see if it has reached the single string consistency & switch off immediately. 

4. Add 3 drops of lemon juice to the sugar syrup to avoid crystallization. Then add the powdered cloves, nutmeg, cardamom powder & a pinch of edible camphor to the syrup.

4. Take a cup of besan flour. Sieve it & add it to a mixing bowl.

5. Add water gradually to the flour & mix it with hand or whisk without any lumps. The batter should neither be thick nor thin. It should be in a dosa batter (flowing) consistency. Add a pinch/2 drops of yellow food color(optional) & a pinch of baking soda.

 You can use either of these laddles to make boodhis.

6. Heat the oil for frying the boondhis. You can add a tbsp of ghee in the oil if you like ghee flavor. The oil should be in high flame. To check the oil is heated to the right temperature add a drop of batter to it. If it raises to the top immediately, its the right temperature to fry. Once the oil is heated hold the boondhi making laddle above the oil and pour a scoop of the batter on it. The boondhis will fall like balls in the oil.

Once the shhh sound reduces take out the boondhis immediately & put those in the sugar syrup. If you allow it to fry for a long time, bhoondhis will turn crispy & will not absorb the sugar syrup.

7. Repeat the same until you are done with the whole batter. Stir the boondhis well in the syrup now & then. Once done frying all the bhoondhis mash it with either a potato masher or the bottom part of any vessel which is flat.

Add a tbsp of ghee, fried cashews & raisins.

8. Keep the stove in low flame & stir the mixture for a minute for the sugar syrup to get absorbed well in bhoondhi.

9. When the mixture is warm start making balls.

  The flavorful laddus are ready to eat..

Store it in an airtight container once its cooled completely.

Point to be noted:

• If your bhoondhis are stiff & not able to make laddus, add a scoop of bhoondis in a mixer & grind it in pulse. Then add it to the mixture. 

Puli Vadai

Puli Vadai is one of the popular & most liked snacks of  Kongunad, especially in Pollachi & Udumalpet belt. One of my favorites too😋 My Mom never failed to prepare this snack for me whenever I visit her😍 People of Kongunad make two types of Puli Vadai. One with tamarind, coconut, rice, toor dal. Some people call it Arisi Vadai, some say its Puli Vadai. I'll post it later. The other one is made with sour curd/yogurt replacing tamarind & this is the one we are going to prepare now. Here comes the recipe...

Puli Vadai Recipe

Soaking Time: 3 hrs | Preparation Time : 10 mins | Cooking Time : 15 mins | Makes : 10-12
Recipe Category : Snack | Recipe Cuisine : South Indian

Ingredients:

For Grinding:
Idly Rice - 1 cup
Curd/Yogurt (slightly sour) - 3/4 cup
Cumin seeds - 2 tsp
Red chillies - 3 
Curry leaves - few
Asafoetida - 1/4 tsp
Salt as needed

For seasoning:
Mustard seeds - 1/4 tsp
Channa dal + Urad dal - 1 tsp
Curry leaves - few
Cilantro - finely chopped
Oil - 2 tsp

Oil for frying the Vadas

Method:

1. Wash and soak the rice in curd/yogurt for minimum 3 hrs. 3/4 cup of curd is enough for 1 cup of rice to get soaked well. If you feel its too thick add little more. 

2. Soak the red chillies along with the rice.

3. After 3 hrs, you can see the rice absorbed the curd well & ready to get grind. Now grind all the ingredients given under To grind to a smooth paste in a mixer/grinder. Don't add water.

The batter must be thick, it should not flow from your hand. If it flows cover it with a paper towel to remove excess water. You can keep it in fridge for 1 hour to firm up.

4. In a pan heat 2 tsp of oil. Add the mustard seeds. Let it splutter. Then fry the channa+urad dals till golden brown followed by curry leaf, cilantro. 

5. Now add the batter to the seasoning and give it a quick stir, say for 20 seconds & switch off the stove. Don't stir it much or the batter will get cooked.

6. Heat the oil for frying the Vadas. Take a plastic paper/Ziplock cover & place it on a flat surface. Slightly oil the paper. Take a small piece of the batter and make a ball. Place it on the paper, wet your fingers with little water & spread the ball with finger tips to form a circle. It should neither be thick nor thin. 

7. Now gently remove the spread batter from the plastic sheet and drop it carefully in the heated oil. It will start to fluff up. Flip the vada. Fry till it turns golden brown. Remove & drain it on paper towel. You can fry 2 or 3 vadas at the same time based on your pan size. But don't overcrowd.

When you rip the vada it should be hollow inside like this.

Serve hot.

Jackfruit Payasam (Chakka Pradhaman)

Chakka Pradhaman is a traditional payasam (pudding) of  Kerela made with chakka varatti (Jack fruit jam). I made it with fresh jack fruit pieces as I don't have chakka varatti here. I didn't have much hope on it till I tasted it. But it was beyond my expectations. Its really yummy & also can be made with less effort & time. Here comes the special recipe for Tamil New year & Vishu...

Chakka Pradhaman Recipe

Preparation time : 10 mins | Cooking time : 20 mins | Serves : 3
Category : Dessert | Cuisine : Kerela

Ingredients:


Jack fruit pieces (Riped) - 12
Jaggery - 1/2 cup
Thick coconut milk - 3/4 cup
Ghee - 4 tsp
Coconut bits(thin sliced small pieces) - 2 tbsp
Cashew nuts - few
Raisins - few
Cardamom powder -1/4 tsp


Method:

1. Pressure cook jack fruit adding water just to get immersed for 2 to 3 whistles. Allow it to cool.

2. Drain the water & grind it to a smooth paste. Set aside.

3. Prepare 3/4 cup of coconut milk.

3. In a pan heat a tsp of ghee & fry the raisins, cashews, coconut pieces & set aside.

4. In the same pan, add the powdered/broken jaggery with 1/4 cup of water. Let it dissolve completely. Once it got dissolved, filter it to remove impurities. Heat it again until it bubbles (No need to check the string consistency).

5. Add the jack fruit paste to it & mix well to get coated well with the jaggery syrup. Let it become thick.

6. Add 3 tsp of ghee. Then add the coconut milk & give a quick stir. Switch off the stove when its about to boil. If you allow it to boil for a long time after adding coconut milk, it will curdle.

7. Now add the Cardamom powder, fried cashews, raisins & the coconut pieces & give a stir.

Serve it warm or cold.