Chocolate Coffee Fresh Cream Cake

I made this cake on my bhanji (niece) ESHA's birthday.She likes and love this cake.

Esha with her Birthday Cake

Now its time for the Recipe 

Recipe:

For Sponge :

6 eggs

4 oz of flour

2 oz of cocoa powder

6 oz of sugar

1.5 ts of baking powder

1 ts of vanilla essence

Cooking Directions :

1.Grease two 9-inch pans.
2. Sieve flour cocoa powder and baking powder.
3. Beat eggs very well, gradually adding the sugar, add vanilla, and gently fold in the sieved flours.
4. Bake for 20-25 min.
5. Cool cut each in 2 layers.

 

 

For Coffee Whipped Cream:

300 gms of chilled heavy cream

4 tbs of icing sugar

1ts of coffee

Method:

 1.In a large bowl, whip cream until stiff peaks are just about to form.

 2.Beat in coffee and sugar until peaks form.

 3.Make sure not to over-beat, cream will then become lumpy and butter-like.

 Chocolate Ganache :

12 oz of chocolate

200 gms of heavy cream

Method:

Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. Typically I stick mine in the refrigerator so it is slightly cold before whipping. For piping or frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping.

Assembling :

1.Cut sponge into 2 round pieces

2.spread coffee cream on the one sponge piece than than other and on the sides

3.place in fridge for set

4.spread chocolate ganache on the top of the cake 

5 write the name with mango cream 

6. cake is ready enjoy!!!

Yummy Chicken Tandoori Pizza

Ingredients

For Dough

Flour             2 cups

yeast             2tsp

sugar            1tsp

salt               1/2 tsp

butter            3 tbs

egg               1

milk powder 1tbs

warm water for making dough

For Tandoori Chicken :

Chicken                        200 g (boneless)

Red Chilli powder        1 tbsp

Red food color              1 pinch

Garam masala powder  1 tsp

Cumin powder               1 tsp

Salt                                 to taste

Garlic paste                    1 tbsp

Yogurt                             100 g

Oil                                  as required

For Toppings :

Onion                    1

Tomato                  1

Green Olive            6 to 8

Mozzarella cheese  1 packet

For Pizza Sauce :

Tomato puree          1 cup

Oregano                   ¼ tsp

Rosemary                 ¼ tsp

Salt                            to taste

OliveOil                     4 tbsp

Black pepper             as required

White pepper             as required

Parsley                       1 bunch

Red chili flakes          1ts

Garlic Crush               1 tbs 

Cooking Instruction :

For Dough:

1.Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand    until foamy, about 5 minutes.

2. Whisk sugar, butter,egg and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.

3.To freeze, you can wrap the dough in plastic and freeze it in a resealable freezer bag for up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.

Tandoori Chicken Marinade :

1. marinade chicken with all spices for 40 mins.

2. Cook chicken  for 8 to 10 minutes.

3. Add lemon juice after remove heat.

Pizza Sauce :

1:Mix garlic into oil and cook just until fragrant, 1 minute more.
2: Add fresh oregano and reduce heat to low;cook until oregano is wilted, 2     or 3 more minutes.
3: Mix red pepper flakes, dried oregano, and tomatoes into olive oil                 rosemary mixture.
4: Bring sauce to a simmer and season with salt, sugar,white pepper and       black pepper.

Pizza Topping :

1.Knead pizza dough and apply pizza sauce.

2.Spread spiced tandoori chicken over it and then spread the remaining vegetables.

3.In the end, sprinkle mozzarella cheese, olive and tomato slices.

4.Now place it in oven for 10 to 12 minutes. The temperature of the oven should be 180C.

Chicken Karahi

Ingredients

Chicken (bone less small pieces)(optional hai boneless ap karahi cut bhi lai sakte hain)  1 kg

Tomatoes chop grind 8

Ginger finely sliced 4 tbsp

Fresh Garlic  paste 2 tbsp

Green chilies 7

Fresh green coriander 1/2 bunch

Crushed dry coriander 1 tbp

Crushed cumin seeds 1 tbp

Crushed red chili 2 tbsp

Turmeric powder 1/2 tsp

Garam Masala 1/2tsp

10 Badam Paste

Salt to taste

Oil 1 cup

Cooking Directions

Heat oil in a wok and add the fresh garlic paste, stir fry for few seconds.

Then add crushed coriander and cumin, stir well.

Now add chicken, cook for 1-2 minutes.

Add green chilies (with one slit down) and fresh coriander badam paste and mix it well.

Add roughly chop tomatoes, salt, crushed red chili and turmeric.

Cook covered with lid till the chicken is done, and the water has dried.

Garnish with sliced ginger,green chilies and fresh coriander.

Serve hot with  naan.

Keema Kachori

Ingredients:

Mince ½ kg (Without fat)

Onion 2 middle pieces

Coriander leaves 1 bunch (chopped)

Green chili 3 (finely chopped)

Ginger garlic paste 1 tbsp

Red chili powder 1 tbsp

Black pepper powder 1 tsp

Salt to taste

Lemon 2

For Dough

Oil 4 tbsp

Plain Flour (maida) 500gm

Flour (lal atta)  200 gm

Yogurt 100 gm 

Carom seeds ¼ tsp

Salt to taste

Baking soda ½ tsp

Oil for frying

Cooking Directions:

Mix carom seeds, salt and soda in flour,plain flour,oil,yogurt . Knead well and make dough.

Keep aside for 45 minutes.

Then add  mince meat in a pot.

Then add salt, ginger garlic paste and chili.

When water dries up then roast it and add onion, green chili and coriander leaves.

Now add lemon juice and mix well.

Now make ball of flour and spread mince mixture over it.

Then seal all edges of flour ball and press it little and make as like kachori.

Heat oil in a skillet and fry kachori on low heat.

Fry till golden brown then take out and place on newspaper to absorb excess oil.

 Serve with tamarind chutney and yogurt raita.

Fresh Cream Fruit Chaat (CREAMY FRUIT SALAD)

Ingredients

Grapes 1 cup

Fruit cocktail 1 can

Apples 2 (sliced)

Mangoes 2 (cubed)

Peaches 2 (sliced)

Bananas 4 (sliced)

Guava 4 (sliced)

whipped Cream 2 packets (chilled)

Salt ½ tsp

 White pepper 1 1/2 tsp

Caster sugar 4 tbsp

Chaat spice 1/2 tsp (optional)

Cooking Directions

In a bowl mix together grapes, fruit cocktail, , apples, mangoes, peaches, bananas, guava, cream,

caster sugar, white pepper, salt and chaat spice.

Mix well and serve chilled.

and decor with cherry some laal sharbat (rooh afza) and mango juice

keema k samosa (minced meat samose)

Ingredients

Minced meat 1cup

Onion 1

Coriander leaves as required

Green chili 2 to 3

Turmeric ¼ tsp

Red chili ½ tsp (ground)

Cumin seeds ½ tsp

Salt to taste

Manda patties or samosa patties

Ginger 1 piece (medium size)

Garlic 2 to 3

Oil to fry

Cooking Directions:

Saute ginger and garlic in hot oil.

Add onion, minced meat and all the spices.

Cook the minced meat until tender.

Now add green chilies and coriander leaves and mix it.

Take manda patti

Fill these pieces with minced meat and fold them into samosa shape.

Now fry them in hot oil.

Serve it with tamarind chutney or chili garlic sauce.

Tips:

If you want the fried items absorb less ghee, add a little vinegar to the ghee. In this way, Pakoras and samosas etc. will absorb less ghee.

Importance Of Fasting In Ramadan

Suhoor (The pre-dawn meal):

It is recommended to eat a pre-dawn meal and there is no sin upon one who does not do so. Anas, may Allah be pleased with him, reported that the Messenger of Allah  sallallaahu  `alayhi  wa  sallam ( may  Allah exalt his mention )said: “Eat a pre-dawn meal, for there are blessings in it.” [Al-Bukhari and Muslim]

The reason is that it strengthens the fasting person, makes him more energetic, and makes fasting easier for him.

The minimum amount to eat in the pre-dawn meal:

Eating a small or large quantity of food, or even by drinking just a sip of water suffices the person and he is considered to have adhered to the Prophetic recommendation. Abu Sa'eed Al-Khudri  may  Allah  be  pleased  with  him reported that the Prophet  sallallaahu  `alayhi  wa  sallam ( may  Allah exalt his mention ) said: “The pre-dawn meal is blessed, so do not neglect it even if you only take a sip of water. Verily, Allah and the angels pray for those who have the pre-dawn meals.” [Ahmad]

The time for the pre-dawn meal:

The time for the pre-dawn meal is between the middle of the night and dawn. It is considered best to delay it (that is, as close to dawn as possible). Zayd Ibn Thaabit  may  Allah  be  pleased  with  him reported: “We ate the pre-dawn meal with the Messenger of Allah  sallallaahu  `alayhi  wa  sallam ( may  Allah exalt his mention ) and then we got up for the prayer. He  may  Allah  be  pleased  with  him was asked: ‘What was the amount of time between the two?’ He  may  Allah  be  pleased  with  himresponded: ‘The time it would take to recite fifty verses.’” [Al-Bukhari and Muslim]

Doubt concerning the time of Fajr (dawn):

If one is in doubt whether or not the time of Fajr has begun, he may continue to eat and drink until he is certain that it is Fajr. He should not base his action on doubt or suspicion. Allah has made the signs for beginning the fast very clear and unambiguous. Allah Says (what means): {…Eat and drink until the white thread of the dawn becomes distinct from the black thread [of the night]...} [Quran 2:187]

A man said to Ibn 'Abbaas  may  Allah  be  pleased  with  him: “I eat until I suspect that its time (i.e. Suhoor) has ended so I stop.” Ibn 'Abbaas, may Allah be pleased with him, observed: “Continue to eat until you are certain about the time.” Abu Daawood  may  Allah  have  mercy  upon  him reported that Ahmad Ibn Hanbal  may  Allah  have  mercy  upon  him said: “If you are not sure whether or not it is time for Fajr, then eat until you are sure dawn has come.”

Hastening in breaking the fast:

It is preferred for the fasting person to hasten in breaking the fast when the sun has set. Sahl Ibn Sa'd  may  Allah  be  pleased  with  him reported that the Prophet  sallallaahu  `alayhi  wa  sallam ( may  Allah exalt his mention ) said: “People will continue to be upon virtue so long as they hasten in breaking the fast.” [Al-Bukhari and Muslim]

It is recommended to break the fast by eating an odd number of dates or, if that is not available, then by drinking some water. Anas  may  Allah  be  pleased  with  him reported: “The Messenger of Allah  sallallaahu  `alayhi  wa  sallam ( may  Allah exalt his mention ) would break his fast with ripe dates before he would pray. If those were not available, he  sallallaahu  `alayhi  wa  sallam ( may  Allah exalt his mention ) would eat dried dates. If those were not available, he would drink some water.” [Abu Daawood, Al-Haakim and At-Tirmithi]

Sulaymaan Ibn 'Amr  may  Allah  be  pleased  with  him reported that the Prophet  sallallaahu  `alayhi  wa  sallam ( may  Allah exalt his mention ) said: “If one of you is fasting, let him break his fast with dates. If dates are not available, then with water, for water is purifying.” [Ahmad and At-Tirmithi]

The preceding narration also shows that it is preferred to break the fast in the above manner before praying. After the prayer, the person may continue to eat, but if the evening meal is ready, one may begin with that. Anas  may  Allah  be  pleased  with  him reported that the Messenger of Allah  sallallaahu  `alayhi  wa  sallam ( may  Allah exalt his mention ) said: “If the food is already presented, eat before praying the sunset prayer and do not eat your meals in haste.” [Al-Bukhari and Muslim]

Supplications while breaking the fast and while fasting:

It is confirmed that the Prophet  sallallaahu  `alayhi  wa  sallam ( may  Allah exalt his mention ) would say upon breaking his fast: “The thirst has gone, the glands are wet and, Allah willing, the reward is confirmed.” [Abu Daawood]

The Prophet  sallallaahu  `alayhi  wa  sallam ( may  Allah exalt his mention ) also said: “Three people will not have their supplications rejected: a fasting person until he breaks his fast, a just ruler, and an oppressed person.” [At-Tirmithi]

Refraining from performing any actions that do not befit fasting:

Fasting is an act of worship that draws one closer to Allah. Allah has prescribed it to purify the soul and to train it in good deeds. The fasting person must be on guard against any act that may cause him to lose the benefits of his fast. Thus, his fast will increase his Taqwa (God-consciousness), as Allah Says (what means): {O you who believe! Fasting is prescribed for you as it was prescribed for those before you that you may attain God-consciousness.} [Quran 2:183]

This entails that fasting is not just refraining from eating and drinking, but it is also refraining from everything else that Allah has forbidden. Abu Hurayrah  may  Allah  be  pleased  with  him reported that the Prophet  sallallaahu  `alayhi  wa  sallam ( may  Allah exalt his mention ) said: “Fasting is not abstaining from eating and drinking only, but also from vain speech and foul language. If one of you is being cursed or annoyed, he should say: “I am fasting, I am fasting.” [Ibn Khuzaymah, Ibn Hibbaan and Al-Haakim]

To stress the importance of having one’s fast reflecting on his actions, the Prophet  sallallaahu  `alayhi  wa  sallam ( may  Allah exalt his mention ) said: “Allah does not need the fast of one who does not abandon false speech or acting according to his false speech.” [Al-Bukhari]

Abu Hurayrah  may  Allah  be  pleased  with  him narrated that the Prophet  sallallaahu  `alayhi  wa  sallam ( may  Allah exalt his mention ) said: “Perhaps a fasting person will get nothing from his fast save hunger, and perhaps the one who stands to pray at night will get nothing from his standing except sleeplessness.” [An-Nasaa'i, Ibn Maajah, and Al-Haakim]

Using Miswaak (a tooth stick) or a brush:

It is preferred for the fasting person to use a tooth stick or a brush. There is no difference if he uses it at the beginning or the ending of the day. It is confirmed that the Prophet  sallallaahu  `alayhi  wa  sallam ( may  Allah exalt his mention ) used tooth stick [Miswaak] while fasting.

Being generous and studying the Quran:

Being generous and studying the Quran is recommended during any time, but it is especially stressed during the month of Ramadan. Al-Bukhari  may  Allah  have  mercy  upon  himrecorded that Ibn 'Abbaas  may  Allah  be  pleased  with  him said: “The Prophet  sallallaahu  `alayhi  wa  sallam ( may  Allah exalt his mention ) was the most generous of people, but he would be most generous during Ramadan when he would meet with Jibreel [the angel Gabriel]. He would meet with him every night and recite the Quran. When Jibreel met him, he  sallallaahu  `alayhi  wa  sallam ( may  Allah exalt his mention ) would be faster in spending charity than a fast wind.”

Striving to perform as many acts of worship as possible during the last ten days of Ramadan:

Al-Bukhari and Muslim  may  Allah  have  mercy  upon  them recorded from 'Aa'ishah  may  Allah  be  pleased  with  her that during the last ten days of Ramadan, the Messenger of Allah  sallallaahu  `alayhi  wa  sallam ( may  Allah exalt his mention ) would awaken his wives during the night and then remain apart from them (refrain from sexual relations with his wives and concentrate on worship). A version in Muslim reads: “He  sallallaahu  `alayhi  wa  sallam ( may  Allah exalt his mention ) would strive [to do acts of worship] during the last ten days of Ramadan more than he would at any other time.”

Pommes de Terre Lorette (potato choux pastry)

Pommes de Terre Lorette is a French potato dish made by combining eggy choux pastry dough with buttery mashed potatoes. The mixture is piped into hot oil and fried so that it puffs up and turns into fluffy, crispy potato “churros,” perfect for sopping up the jus from a prime rib.

INGREDIENTS 

For the potatoes:

1 pound russet potatoes (about 2 medium)

1 large egg

1 large egg yolk

1 tablespoon unsalted butter, at room temperature

3/4 teaspoon  salt, plus more for seasoning the water

1/8 teaspoon freshly ground black pepper

For the choux pastry dough:

1/2 cup whole milk

1/2 cup water

2 tablespoons unsalted butter (1/4 stick)

3/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon freshly grated nutmeg

1 cup all-purpose flour

4 large eggs

To fry the potatoes:

 vegetable oil for frying

 salt (optional)

For Potatoes:

1:    Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15            minutes; drain. and mash them

2:    mix salt pepper , egg, egg yolk,butter and mixed in mash potatoes

3:    keep it at the side

For the choux pastry dough:

1. 1Heat the milk, water, butter, salt, pepper, and nutmeg in the clean saucepan over medium-high heat until the butter has melted and the mixture has come to a boil.
2. 2Remove the pan from the heat, add the flour, and stir with a wooden spoon until the flour is completely incorporated and the mixture forms a rough, shaggy dough, about 30 seconds. 
3. Place the pan back over medium-low heat and continue to stir until the mixture forms a smooth ball, pulls away from the sides of the pan, and a thin film forms on the bottom of the pan, about 2 minutes
4. Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment and let cool for 5 minutes.
5. 3With the mixer on medium-low speed, add the eggs 1 at a time, letting each incorporate completely and beating until the mixture is completely smooth before adding the next. Continue beating until the mixture is smooth, sticky, and glossy, about 4 to 5 minutes total, scraping down the paddle and bowl as needed.
6. 
   
7. Scrape down the sides of the bowl and leave the choux mixture in the stand mixer bowl.
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9. 
   
To fry the potatoes:

For Oven:

1. 1Keep the oven at 250°F and the rack in the middle. Set a wire rack over a baking sheet; set aside.



1. For Frying:



1. 2Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it registers 350°F on a deep-frying/candy thermometer.

1. For Both Oven and Frying:








1. 3Meanwhile, add the potato mixture to the choux mixture and mix on medium-low speed until just smooth and combined, about 1 minute. Transfer some of the mixture to a large piping bag fitted with a 3/4-inch star or round piping tip; set aside.
2. 
   
3. 
   
4. 4When the oil is ready, pipe 8 (2-inch) lengths of the mixture into the oil, using a knife or kitchen shears to cut off each length of dough at the end of the piping tip.
5. 
   
6.  
7. Fry, turning once, until golden brown all over, about 2 minutes total. Using a slotted spoon or spider skimmer, transfer the pommes de terre lorette to the rack on the baking sheet, season with salt, and place in the oven to keep warm.
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