Biscuit Cream Cake

 When you dont have an Owen and really relish the baked recipes there comes out the alternates to them. So too this one which i tried. A desert to complete any good evening. Can be stored for atleast a week.

Ingredients:
200gms - Any Marie or Digestive Biscuits
100gms - Any Chocolate Biscuits
200gms - Cholocate bar
50  gms - Dark Chocolate bar
100 gms - Fresh Thick Cream
50 gms   - Butter
Water to double boil
Coloured sprinklers, choco chips for decoration
Mixed Nuts powder if required.
Butterscotch shots if required

Method:
1. Powder the Marie  biscuit & chocolate biscuits separately.
2. Melt the Chocolate bar in a double boiler along with the dark chocolate. Once it melts add butter.
3. Meanwhile whip the fresh cream so that it becomes thick
4. In a heavy bottom glass bowl layer the bottom with marie biscuit powder
5. Press tightly and then over it add some melted chocolate
6. Again on top of it add the powdered nuts layer
7. 4th layer would be the chocolate biscuit powder.
8. 5th layer melted chocolate.
9. 6th layer powdered marie biscuit
10. 7th layer fresh cream lyer
11. 8th layer butterscotch shots crushed
12. 9th layer melted chocolate
13. 10th layer add in the remaining cream
14. Decorate with coloured sprinklers.
15. Tightly close the case and refridgrate for 3hrs.
Caution: The cake would be hard at the bottom so use a good knife and a good rectangular case. I used a circular one which might be hard for few to cut the cake.

Relish, enjoy!!! :)

Quick Shahi Tukda

So planning to throw away the rasagulla /gulab jamun's sugar syrup. Think again.
Make a simple, rich, sweet out of it.

Generally Shahi Tukda involves a lot of Ghee, Rabri. Lets try a simpler and cost effective way 

Ingredients:
4 - Bread Slices (Firm)
2tbps - Roasted powdered mixed nuts 
4 tbps - Condensed Milk
100ml - Sugar Syrup
2 tbps - Ghee
Oil to fry
Cherries & coloured Vermicelli to decorate.

Method / Vidhie:

1. Mix 1 tbps of ghee with oil to fry the bread.
2. Heat oil. Cut each bread slice into 2 in a triangle shape
3. Deep fry then and drain excess oil.
4. Everytime you fry the bread put them directly into the sugar syrup and take it out immediately.
5. Set the bread slices on a plate.
6. Drizzle the condensed milk covering all over the bread slices.
6. If, you have ready made Rabri then its added flavour.
7. Decrote with Cherries, coloured vermicelli, powdred nuts & drizzle rest 1tbps ghee.
8. Keep it in the refrigerator in the normal compartment wrapping the plate with strech wrapper or a silver foil.
9. If, you wish to have hot that gives a different taste too.
10. I added a drizzle of rose syrup too :) which gave a awesome taste.

 

SOYE KEERAI VADAI

Soye Keerai - That's how its called down south. It more or less looks like a cilantro/coriander or even rosemary. But, warning it is smell bound- means it has a strong pungent smell. Always use it fresh.
You can use any other spinach to make this vadai.

Ingredients
1 cup - Chopped Soye Keerai
1 cup -  Onions finely chopped
2 inch - Ginger finely chopped
2 cups - Soaked Pitham Parupu / Broken Green gram
1 cup   - Soaked Raw rice
2 tbs    - Soaked Toor Dal
2         -  Melagu / Pepper
1 tbs   -  Jeera
4 pcs   - Dry Red Chilly (Depending upon your taste)
1 tbs    - Asafetida
1/2 cup - Water
Salt to taste
Oil to deep fry

Method/Vidhee:

1. Soak the pulses and rice for 2 hrs. 
2. Smoothly grind in a blender along with pepper, jeera, dry red chilly, asafatida, ginger
3. Add water if required to make batter bit semi solid & not watery.

4. Add finely chopped soye keerai, onions, curry leaves, salt, ground batter.

5. Mix them well.
6. Heat oil on high flame.
7. Deep fry small portions into vada shapes.
8. Deep fry until they turn golden brown.
9. Once done take it and drain on to a tissue paper.

10. Serve hot with sweet chutney, green chutney.



 

Chow Chow Thol Thokku/ Chow Chow Skin Tangy Chutney

Chow Chow or otherwise known as Bangalore Kathrikai or Chayote vegetable is a common vegetable which is used down of south India. Rich is calcium,iron,magnesium etc.. a water based when cooked becomes transparent.

Ingredients:
 1 bowl / 200gms- Peeled skin of Chow Chow
 100 gms               - Kadala parupu/ Channa Dhal
  3 pcs                    - Dry Red chilly
  2 inch                  -  Ginger
  1 pc                      - Tomato
  (If, you don't like tomato you can use 1 small lemon size tamarind)
   1 tbs                    -  Til Oil/ Nalla Ennai (Can use any oil)
   1/2 tbs                -  Asafatida
   1 tbs                    -  Salt to taste

 Method / Vidhiee:
  1. Peel the skin of chow chow and keep aside.
  2. In a pan add some oil and roast the channa dal, dry red chilly, asafatida separately. Keep aside until the        heat goes down.
  3. In the same pan add in the roughly chopped tomato and skin removed ginger.
  4. In a mixer add in the roasted channa dal, red chilly, asafatida, salt grind them well into a powder.
  5. To it add the peeled chow chow peel, ginger, tomato.
  6. Grind all of them together into a paste like consistency.
 
 Serve with hot cooked white rice and ghee.