Friday, March 19, 2010

EGGLESS DATES AND WALNUT CAKE


Ingredients
Dates – 20
Water – ½ cup, warm
Walnuts – ¼ cup, chopped
Maida/ all purpose flour – 1 ¼ cup
Baking soda – 1 ½ tsp
Baking powder – 1tsp
Salt - 1/8th tsp
Condensed milk – 1 can, 14oz
Butter – 1 stick, 1/2cup
Vanilla essence – 1 tsp
Sour cream/ curd – 2tbsp

Cooking procedure:
Soak the dates in warm water for 30-35mins. Then grind the dates into paste. Preheat the oven at 350F. Line the bottom of baking pan with parchment paper. Spray pan with oil spray. Sprinkle some flour till the pan is evenly coated with flour. Remove the excess flour by tapping the pan several times.
In a medium bowl, combine flour, baking powder, baking soda and salt. Strain this mixture 2-3 times so the cake comes out fluffy. In a large bow, melt the butter and keep aside to cool. After the butter cools mix in the condensed milk, dates paste, vanilla essence and sour cream. Add the flour mixture to the batter in thirds. Combine all the ingredients properly using a whisk/spoon. Stir the chopped walnuts into the batter. Pour the cake batter into the baking pan.
Bake the cake at 350F for first 15 mins and then at 325F for 15-20mins. To see if the cake is cooked, put a knife in the center of cake. If it comes out clean it means the cake is cooked. If uncooked the batter will stick to the knife and you can continue baking at 325F till the knife comes out clean. Cool the cake for 10 mins.


Saturday, March 13, 2010

PANEER BHURJI QUESADILLA






Ingredients:



Paneer – 400gm, grated
Onion – 1 big chopped
Green chillies – 2-3, chopped
Ginger – 1” cut into strips
Tomato – 1 medium chopped
Tomato paste – 1 ½ tbsp
Red chili powder – 1tsp
Chopped coriander leaves
Chaat masala – 2 pinches

Tortillas - 3-4

Cooking Procedure

Take oil/butter in pan. Add chopped onion. Sauté till translucent. Add green chilies, ginger, tomato. Stir well then add salt and tomato paste. Cover and let cook. Cook till oil separates, this makes sure that the tomato paste is cooked. Then add in the grated paneer. Stir well and cover. Let it cook for 2-3 mins. Remove the bhurji from pan, add chaat masala. Keep aside to cool. Garnish with chopped coriander leaves.
To make the quesadilla, take a tortilla and put the bhurgi on half portion of the tortilla. Top it with chopped onions to get extra crunch (this is optional). Fold the other half and press down with spatula. Take little oil in a pan and and roast the stuffed tortilla on both the sides till crispy. Then cut into pieces.