Christmas fruit cake..

Every festivity brings a wonderful feeling of merriment, joy and happiness and above all a feeling of togetherness which is beyond any religious faith and belief. Christmas is no exception. Everything feels so special during this time.  The little one writing a list for Santa without showing it to me and I'm trying my best to sneak around to know what's in the list. Decorating the Christmas tree, buying new decorations are so much fun.

Coffee cake with coffee glaze..

Christmas and the holiday season brings joy and happiness. The crisp chill in the air adds to the feeling. Shops are now stocked with cakes & Christmas decorations. Streets are getting decked up with lights. It's great to see how we all overcome the barrier of religion to celebrate every single occasion in Kolkata. The parks, zoo, museum and gardens in and around the city gets the highest foot fall during this time. The most common sight during this season is of course the picnickers enjoying the winter sun and food with friends and family.  As we celebrate Christmas, we also celebrate winter in Kolkata. People of Kolkata enjoy relief from the hot and humid weather during this brief period of 2 months.

Chocolate cake with ganache..

Everyday is a happy day. The white clouds on a bright blue sky shaped like a big fat bear, the first rain after a hot summer day, the smell of new books, smile on your baby's face, or listening to your favorite singer and sipping a cup of tea after a hard day from work.... these are tiny little jewels around us, brightening up every single moment of our life. But unfortunately most of the time we are too busy complaining about lack of happiness than look around us and feel it. We fail to notice the happiness within us, the simple joy celebrating the spirit of life. Look at yourself in the mirror, smile at yourself and say 'I'm happy'. You don't need anything special to be happy, as you yourself is so special.

Yes I'm happy, rather very happy. Why? Looking outside to the bright sunny day and spending great spring break time with my little one and there are many more reasons, with a cherry on top, a home baked moist yummy chocolate cake...what else do you need to be happy?

Good food and happiness are such a great pair, they always come together, at least to me. Today it's a simple chocolate cake, with some finger licking ganache.

There is nothing new about a chocolate cake recipe. Here I'm sharing a recipe I follow, after all these years of cake baking, I found this method very easy and suitable for a beginner. So if it's your first chocolate cake don't worry this is going to be a perfect one.

I used an electric hand mixer to make the batter. You can use a stand mixer too. Use measuring cups, and spoons to get a perfect result. Most of the beginners get confused with salted and unsalted butter. You can use either of them, if you are using salted butter then do not add extra salt to the batter, where as if you are using unsalted variety then you need to add salt to the cake batter. Start with preparing the cake pan, to ensure the cake comes out smoothly after baking. To prepare a pan, use a clean dry cake pan. Grease the pan with oil or butter and dust the pan with flour. You can also line the pan with parchment paper. Always pre-heat the oven to the temperature mentioned in the recipe. Creaming the butter and sugar is very important. In this recipe I have used brown sugar to bring dark rich color to my cake, if you don't find brown sugar then replace it with white sugar. I used both cocoa and coffee to my chocolate cake and used hot water (not boiling) to enhance the flavor of cocoa and coffee. If you don't like the flavor of coffee then you can skip it. Use electric hand mixer or stand mixer for adding the liquid ingredients, while it comes to flour and other dry ingredient, use a spatula and gently fold in to the rest of the batter. Do not over bake, check with a skewer or knife. A fully done cake will start to release from the sides, and if you press the cake on the top it will spring back and of course your kitchen will be filled with the aroma of freshly baked cake.

I added ganache to glaze the cake. Ganache is a glaze or icing or filling for cake, made using only two ingredients, cream and chocolate. Heat the cream, add chopped chocolate, mix and you are ready with ganache.

Depending on how thick or thin you need the ganache to be the ratio of cream and chocolate changes. If you need to use the ganache as filling of the cake, then you need a thicker ganache, in that case the amount of chocolate increases. To glaze or to ice a cake you need thinner ganache, so add more cream. I used semi sweet chocolate chips to make the ganache. The ganache I made this time, I used equal amount of chocolate and cream. You can use any kind of chocolate of your choice, make sure you have chopped the chocolate into small pieces before adding it to the cream. And do not boil the cream, just heat the cream over low heat and add the chocolate pieces and stir, the chocolate will melt in it. You can flavor the ganache with coffee, or wine or other liquor of your choice. To glaze the cake with ganache, place the cake on wire rack and place a cookie sheet under it, and pour the ganache and give time to set.

Things needed to make chocolate cake:

• Flour: 1 and 1/3 cup
• Cocoa powder: 1/3 cup
• Baking powder: 1 tsp
• Baking soda: 1 tsp
• Salt: 1 tsp*
• Brown Sugar: 1 and 1/3 cup
• Unsalted butter: 1/2 cup (113 gm)
• Eggs: 3
• Vanilla extract: 1 tsp
• Hot water: 1/2 cup
• Coffee: 2 tsp

(*If you are using salted butter do not need to add extra salt)

Things needed to make the ganache:

• Fresh cream: 1 cup
• Semi sweet chocolate or chopped chocolate: 1 cup

Steps of making The chocolate cake:

1. Prepare a 9 inch bundt pan or a 9 inch circular or square pan, whichever you like. To prepare the pan grease the pan with butter or oil, sprinkle flour, shake the pan to evenly distribute the flour on the pan. You can grease the pan and line the pan with parchment paper.

2. Pre heat oven to 375 F. Place the rack in the middle of the oven. 

3. Sift together flour, cocoa powder, baking powder, baking soda, salt, gently mix with a wire whisk and keep aside.

4. Cream butter and brown sugar. Add eggs one at time, beat well. Scrape the sides as needed.

5. Add vanilla extract, mix well.

6. Mix coffee with hot water. 

7. Add 1/3 of the flour mix and gently fold in with a spatula. Add half of the coffee, mix gently. Keep adding flour and coffee alternating with each other, and mix gently.

8. Pour the batter on the prepared pan and bake for 30 min in the pre-heated oven. To know whether the cake is done, insert a bamboo skewer at the center, it will come clean. If you press the top of the cake it will spring back and the cake will start to leave the sides of the pan. Take out the cake from the pan and let it cool down on a wire rack.

Steps of making the ganache:

1. Heat the cream on a heavy bottom pan, over medium heat. Do not boil the cream. Switch off heat. Add chocolate, mix with a wire whisk. You can add liquor of our choice or coffee to the ganache.

2. Let the cake cool down on a wire rack. Place a cookie sheet under the wire rack, pour ganache on the cake. Give time to set the ganache. Garnish the cake as you like. I kept it simple, added grated white chocolate.

If you like to get regular updates from me go to my Facebook page and click on the Like button. You can also follow my blog on NetworkBlogs. Thank you..!!!

Swiss roll...with pineapple & butter-cream filling

I always feel enthusiastic while doing something for the first time, especially when it comes to cooking. And to be  more specific, baking is always super exciting for me. Days of reading and researching, measuring ingredients precisely, mixing them, baking and seeing the perfect result is a joy that can only be understood by a fellow home-baker. Baking gives me a pleasure beyond imagination. Even if I fail sometime, I learn something new. 

This year just before the Christmas I thought of making one of my favorite cake, Swiss roll. Yes, it was to be my first attempt at it, but the fond memories I have of this cake was an inspiration. As a kid I used to have Swiss Rolls from cake shops in Kolkata, they were either vanilla flavored sponge cake filled with jam or chocolate cake roll filled with chocolate butter cream, both were my favorite. This particular cake is named differently in different places: Swiss roll, jelly roll, roulade, rolled jelly cake, jam roll whatever the name, it is always the same exquisite and awesome taste.

Swiss roll (jelly roll or roulade) is a thin sponge cake filled with jam or butter-cream and rolled and sliced into cross-sectional slices. You can use any filling of your choice. The steps may appear to be complicated, but once you do it, you will realize how easy it is. Even much easier than a normal round cake. This was my first attempt at making a Swiss roll, I can't tell you how much I loved it. Not only because my friends and family appreciated, I loved  and enjoyed every bit of the process. From beating the yolks, to baking the thin sponge and rolling it and at the end slicing  it to some perfect Swiss rolls. When I tasted it, it took me back to my childhood days. So here it is for you all, just before the Christmas something special from my kitchen to yours. Add this little glitter to your baking list and I promise you won't regret it.

Things needed to make the sponge:

• All purpose flour: 1/3 cup
• Corn starch: 3 tbsp
• Eggs: 5 (separated)
• Sugar: 1/2 cup + 2 tbsp
• Vanilla extract: 1.5 tsp
• Salt: a pinch

Things needed to make butter cream with pineapple chunks:

• Butter: 1 cup (2 sticks or 226 gm)
• Powdered sugar: 3 cups
• Vanilla extract or pineapple essence: 1 tsp
• Heavy cream: 3-4 tbsp
• Pineapple (cut into small pieces) fresh or canned: 1 cup

Steps of making the sponge:

1. Grease a jelly roll pan, 17X12 inch (1 inch depth), line with parchment paper, keep aside. Pre heat oven to 450 F.

2. Sift the flour, cornstarch and salt and keep aside.

3. Separate the eggs. Add half cup of sugar to the yolks and beat with an electric beater or on a stand mixer till it turns smooth and almost white, over high speed for 5-7 min. Add vanilla extract and beat. This is the most important step. If you beat the yolks correctly then your sponge cake will come out perfect.

4. Add the flour mix to the beaten yolk and gently fold in.

5. In a separate bowl beat egg whites and two tablespoon of sugar till peaks are formed.

6. Add the egg white to the yolk-flour mixture and fold in very gently.

7. Pour the batter in the prepared pan and spread it evenly with spatula. Bake on the bottom rack of the oven for 5-6 min. Take out the sponge after 5-6 min, if you touch the center of the cake it will spring back.

8. Dust the sponge with confectionery sugar. Lay a clean kitchen towel on your work surface, invert the sponge from the jelly roll pan  on the towel. Very gently but tightly roll the kitchen towel wrapping the cake.

9. Keep the roll wrapped in towel on a cooling rack, let it cool down completely.

Steps of making the pineapple filled butter cream:

1. Bring the butter to room temperature. Cream the butte over high speed  for 4-5 min with an electric hand mixer or on a stand mixture.

2. Gradually add the powdered sugar to the butter and keep beating. Add heavy cream depending on the needed consistency. Add vanilla extract or pineapple essence, whichever you are using, beat well. Add small chunks of pineapple, if you are using fresh pineapple, make sure that's sweet enough to use. You can add other things of your choice from chopped cherries, nuts, or chocolate. You can change the flavor depending on your choice. 

Assembling the Swiss roll:

Unroll the towel wrapped sponge cake. Place it on clean parchment paper. Spread the butter cream evenly over the sponge.

With the help of the parchment paper roll the filled cake as tightly as possible but with utmost care, wrap it with a plastic wrap or aluminium foil tightly and refrigerate for 1-2 hrs. Slice and serve.

Instead of using butter cream you can spread jam or whipped cream or chocolate mousse over the sponge cake to finish up the Swiss roll. Before serving you can decorate the Swiss roll as per your choice, with whipped cream or chocolate or any frosting of your choice.

.I know it is a long procedure, here I have summarized the whole process for you,

This post is going to the bake event of Kolkata food bloggers. Click on the following logo to know more about the event and get scrumptious recipes.

If you like to get regular updates from me go to my Facebook page and click on the Like button. You can also follow my blog on NetworkBlogs. Thank you..!!!

Quick n easy cake for Christmas...

What I love about any festival is the festive mood, the preparation for it, the feeling of something very special is going to happen. I always found the days  of waiting for a festival the most exciting part. Christmas is not an exception. Making the wish list, buying gifts for my little one, expecting a surprise, discussing about food with friends, decorating the tree and above all baking cakes and cookies.

I bake several different cakes during this time, but a special Christmas cake is a must. Though I do not like the long elaborate process of soaking dry fruits with alcohol, then baking the cake and again brushing it with alcohol. I found it easier to bake a cake that taste exactly like a Christmas cake but can be baked just the day before Christmas.

This quick and easy Christmas cake has a dense, moist texture, with loads of candied cherries and orange peels. I used store bought tutti frutti, you can always make your own. I did not use any alcohol in this cake, but you can add rum or brandy to flavor the cake, or else add imitation rum flavor to bring the boozy essence. You can add nuts, raisins of your choice. It is a versatile recipe, you can customize as per your choice. 

Things needed to make the Christmas cake:

• All purpose flour: 1 and 3/4 cup
• Eggs: 4
• Brown sugar: 1 cup
• White sugar: 3/4 cup
• Salt: 1 tsp*
• Baking powder: 1 tsp
• Unsalted butter: 1 stick (113 gm)
• Vanilla extract: 1 tsp
• Orange extract: 1/2 tsp
• Tutti frutti mix: 1 cup
• Cinnamon powder: 1/4 tsp
• Nutmeg powder: 1/8 tsp
• Extra butter and flour to prepare the pan
• Rum or brandy to brush the cake (optional)

*If you are using salted butter, no need to add salt.

Steps of making the Christmas cake:

1. Pre-heat oven to 375F.

2. Grease a 9 inch loaf pan or 9 inch round pan with butter and dust with flour, keep aside

1. Sieve together all purpose flour, salt, baking powder, cinnamon powder and nutmeg powder. Keep aside.

2. Cream the butter for 3-4 min. Add brown sugar and white sugar and cream it with the butter for 5-6 min, scrape the side of the bowl as needed.

3. Add eggs one by one and beat well.

4. Add vanilla extract and orange extract, beat well. You can add the alcohol (if using) at this stage.

5. Add the dry ingredients and fold in gently. Add the tutti frutti and fold.

6. Pour the batter in the prepared pan, bake in the middle rack of the oven for 45 min or till a toothpick inserted at the center comes out clean.

7. Carefully take out the cake from the pan. Let the cake cool down on a wire rack for 4-5 hrs. You can slice and serve it. To give it the flavor of alcohol, Bake the cake at least 2-3 days prior the party, after the cake cools down, brush the cake from all sides with brandy or rum, cover with a plastic wrap and store it in the refrigerator. Brush the cake with alcohol in between 2-3 times.

Wish you all a Merry Christmas, enjoy with your friends and family.

If you like to get regular updates from me go to my Facebook page and click on the Like button. You can also follow my blog on NetworkBlogs. Thank you..!!!

Fried rice...

Quick, easy, delicious.... Fried Rice is a life savior for me. Whether I'm not in a mood to cook something elaborate or preparing a special dinner for my family, in several occasions I end up with this simple fried rice. Add loads of veggies and meat, it is a dish in itself. Or keep it simple and serve with chilli chicken, sweet and sour chicken or chilli fish. It is versatile. Vegetarian or non-veg, it tastes good either way. And it is a great way to end up your leftover rice.

I use cooked jasmine rice to make fried rice. If you do not get jasmine rice, use good quality long grain rice. It is better if you are using cooked rice made last night or cooked at least 6-8 hrs before preparing the fried rice. To know to how to cook jasmine rice click here.

Things needed to make Fried Rice:

• Cooked jasmine rice: 4 cups
• Carrot: 1/4 cup
• Green pea: 1/4 cup
• Bell peppers: 1/4 cup
• Onion: 3 tbsp
• Garlic: 1 tsp
• Spring onion (the green part): a handful
• Egg: 2
• Soy sauce: 2-3 tbsp
• Sesame oil: 2 tbsp
• Salt to taste
• Sugar: 1 tsp
• Black pepper powder for seasoning
• Oil to cook

Steps of making Fried Rice:

1. In a wok heat 2-3 table spoons of oil. When the oil is hot add finely chopped garlic, cook for 1 min over high heat, do not burn. Add chopped onions, cook till transparent. Add carrots and cook till tender. Add other vegetables, salt, sugar and cook for 3-4 min. Do not overcook the vegetables, keep them a bit crunchy. You can use any vegetables of your choice.

2. Push aside the vegetables on a side of the wok. Lightly beat the eggs with a pinch of salt. Add a teaspoon of oil and when the oil is hot, add the beaten eggs. As the egg sets a bit, mix it with all the vegetables. Cook for 2 min.

3. Add cooked rice, soy sauce, salt, black pepper, sesame oil and mix well. Break the lumps of cooked jasmine rice before adding. Cook for 3-4 min over high heat, keep tossing the rice. If you are using chicken or other meat or seafood, add the pre-cooked meat or seafood along with the rice(see note below). Take care not to burn the rice, adjust the heat accordingly.

4. Sprinkle chopped spring onion and serve immediately.

NOTE: To add chicken, cut chicken breasts into thin strips, fry the chicken strips with a little salt and black pepper powder. Keep aside. Add it along with the rice. Same way you can add shrimp, fry the shrimps and keep aside, add along with the rice.

Check these recipe to go with the fried rice:

• Chilli chicken
• Chilli fish
• Sweet n sour chicken
• Orange chicken
• Cashew chicken

If you like to get regular updates from me go to my Facebook page and click on the Like button. You can also follow my blog on NetworkBlogs. Thank you..!!!

Caramel custard or flan...

Caramel custard (creme caramel) or flan is my favorite for many reasons. This was the first dessert  that I learnt to make from my aunt while I was in high school. My aunt used to make it in a pressure cooker. Hand beaten egg and milk steamed inside the pressure cooker, sometimes chocolate was also added to it. We used to call it pudding.

I was confused what should it be called, "custard" or "pudding" or "flan". I found pudding is a term that can be used for any dessert, from Christmas pudding to rice pudding. Both custard and flan have the same ingredients i.e. milk, eggs and sugar. The basic difference in between these two is  that a plain custard do not have caramelized sugar as topping and  is usually cooked in a saucepan while caramel custard (creme caramel) or flan is a variation of custard with caramelized sugar as a coating and is usually cooked in a oven in a water bath. But again what's in a name? It will always taste good. The creamy texture of milk and flavor of caramelized sugar and vanilla makes caramel custard or flan  always a winner.

For me caramel custard or flan is a perfect dessert for any party. It needs very few ingredients and very easy to make. For a party we usually cook multiple dishes and most of them involves elaborate cooking process. When it comes to dessert we always look for something quick and easy. Caramel custard or flan is answer to it. To reduce preparation time I have used evaporated milk, so no need to reduce milk on stove-top, this saved me a lot of time and energy. And to bring a more creamier texture to the flan, I have used heavy cream. The basic ingredients mixed and baked in the oven, and while it is baking you can keep yourself busy with other things  for arranging the party. Caramelizing the sugar is the only thing needs your full attention in the whole process.

So here it is, melt in mouth, ever popular caramel custard or flan the easy way or as I say with the least effort.

Things needed to make Caramel Custard or Flan:

• Evaporated milk: 1 cup
• Heavy cream (fresh cream or double cream): 1 cup
• Eggs: 3
• Vanilla extract: 1.5 tsp
• Sugar: 3/4 cup (or as per taste)
• Sugar for caramel: 2/3 cup
• Hot water as needed

Steps of making Caramel Custard or Flan:

1. Put a pot full of water to boil.

2. Pre-heat oven to 350F (175C).

3. In a non stick pan add the sugar for caramel and 2 tablespoon of water. Let it boil. Do not stir, if needed carefully rotate the pan. As the sugar change the color to golden, switch off heat. Very carefully pour the sugar syrup to the baking dish or individual ramekins, to coat the bottom. Set aside the baking dish or ramekins.

4. Beat eggs and evaporated milk with a hand whisk. You need not to beat it to form any bubbles. Just mix it well, so the milk and eggs are well incorporated.

5. Add vanilla extract and sugar, mix well. Taste the mixture and if needed add more sugar. Add heavy whipping cream (or fresh cream or double cream) and mix gently to a smooth mixture.

6. Strain the mixture through a strainer. Pour mixture into the caramel coated baking dish or ramekins. Place the baking dish or ramekins on a large baking tray. Put the baking tray in the preheated oven. Carefully pour the hot water in the baking tray upto an inch of depth. Bake for 40-60 min or till set. If you are using small individual ramekins, then it will take 40 min. If you are using a 9 inch round pan, then bake for 60 min.

7. Take out the baking tray from oven, let it cool down. Carefully invert the flan onto the serving plate, drizzle sugar syrup and enjoy. You can serve the caramel custard (or flan) either warm or cold.

If you like to get regular updates from me go to my Facebook page and click on the Like button. You can also follow my blog on NetworkBlogs. Thank you..!!!