This is a cake I baked a few days back an hour before I had to fly out from Sydney to Singapore enroute to Mumbai. Was meant to be a surprise dessert to take to meet my friends from a long time back. They are christened as Gatarganga for the filthy language they use when talking to each other ..Ahh boys who still pretend that they and I are teenagers.
I was very pleased to see that it survived the journey in my backpack all the way to here so I thought to write down the recipe before I get senile or dementia or both.
Butter softened -75 g
Oil( vegetable )-50 g
Sugar brown or white – 125 g
Flour 95 g
Almond powder- 50 g
Baking powder-10 g
Cream 50 g
Cocoa nibs – 10 g/1 t( these are for the crunch and a hint of bitterness to contrast with the sweetness of the cake.
Sliced almonds -20g/1 T
I made this like a modified version of a pound cake. First things to do is get your oven preheated before you start to175 C. Line one 8 inch cake tin with baking paper atleast at the base( or use a precut silicone cake base)
whisk the eggs with sugar and add a little vanilla extract. Melt the butter and oil and add to the whisked eggs mix. Add in the cream and mix lightly.
Mix together the almond flour and baking powder and fold it into the egg mix. Gently mix in the cocoa nibs.
Pour it into the cake tin and top with sliced/ flaked almonds. Bake for between 20-25 mins or a bit more till done .
We used to make this dark chocolate souffle in my hotel in Dubai and serve it in our Latin American restaurant Pachanga, and 5 years and several menu changes later this was one item which had stood the test f time. Never fails to please or your money back!!
Pre-heat oven to 200 C.
Grease ramekins with some melted butter and line with sugar, just enough to coat the bottom and sides of the ramekins.
Separate egg yolks and whites.
Melt chocolate and butter over a double boiler
Whisk egg yolks and sugar till well combined and fluffly.
Sieve cornflour and cocoa powder together
Add cornflour and cocoa mix to chocolate mix.
Whisk egg whites with 30 gm sugar till stiff .
Mix egg yolk mix and chocolate mix.
Fold in egg whites, a little at a time, to ensure we do not lose too much volume.
Fill into the ramekins approximately ¾ th full.
Bake at 200 C for 8-10 minutes, for soufflé with a soft centre. For a fully cooked and drier product can be cooked for upto 12 minutes.
Dust with icing sugar and serve with vanilla ice cream.
Note- these soufflés can be kept in the refrigerator and cooked to order and will stay without losing significant volume for upto 1 day.
literally means pepper / milagai and powder/ podi but we can add more layers of flavor to it than just that .
Typically made in southern India to put on dosa/ or to mix with ghee or aesame oil to serve with idli it’s very versatile and I’ve even used it to crust on salmon and bake it or serve as a dukkah and olive oil and focaccia.
There are more recipes than you can shake your tail feathers at..and in the end it’s also upto your creativity and to see what you have.
Roasted chana dal / this comes pre roasted I’m most indian shops and also persian or arabic shops- 20 g / 2 large T
Peppercorns dry- 5 g roughly
Shredded coconut not traditional but I like it
curry leaves 1-2 sprigs ..I grow mine fresh at home and the flavor is to die for
Dry red chilli/ I like to use Chipotle for the smoky flavor.-2-3 can increase depending on how hot you want it..
Cashewnuts- 20 g/ 2 T
Cumin seeds -5 g/1 t
Toast the above in the microwave- yes you can ..or in a fry pan if thats what you prefer. Cool down and blend/ grind to a coarse powder.
Sometimes i also add sesame seeds to mix above..Like i said sometime before all food needs your own touch to make it special and to your liking.
This is a kid of a pleasant fusion recipe i want to make and have made before using prawns..
Crabmeat or chopped prawn – 425 g approximately
wonton wrappers- 1 small packet
egg 1/2 to seal edges of pastry above
onion – 50 g/ 1/2 a medium brown / yellow onion
mustard seeds-1/4 tsp
curry leaves- 1/2 sprig stripped and shredded
ricotta or cream cheese- 30-40 g to bind the meat and keep moist
Basil and coriander – to embellish , chop and make your crab even more sexy
,Heat oil, add mustard seeds and crackle them, then add chopped onion and saute with the curry leaves
Add your crabmeat or chopped prawns and take off the heat..
Add in ricotta and herbs and mix well.
The next bit is tricky but with practice easy to do.Take each wonton sheet/ wrapper and brush with beaten egg. Put a small piece of filling in the centre and fold into a trinagular shape and seal the edges. Then turn the two edges of the triangle to the back and stick to each other to form the classical tortellini shape.
Poach in boiling salted water and serve as is or with a moilee sauce
This i first ate on the streets on Hyderabad, and was great as a starter, snack to munch on. This is my version of it..
Make a fritter batter with flour -25 g cornflour – 40 g chicken stock powder- 2 g/ ½ tsp pepper – .5 gm ¼ tsp water .. to form a thin batter Paprika- 5 g/1 tsp .Mix with raw sliced chicken/ paneer/ canned baby corn or mushroom, approximately 250 g , and deep fry…we never said was going to be healthy.
Then Heat 10 ml oil add some curry leaf ,1 sprig sliced chili – ½ or more if you want to be a fire breather and chilli powder. -5 g/ 1 tsp Whisk yoghurt -1T/ 25 g coriander -½ t/ 2 g cumin powder – ¼ t/ 1 g Ginger and garlic paste- 10 g/ 2 t
Add to the curry leaf and chilli mix and saute with the fritters till dry and coated with the mix..
Garnish with crunchy spring onions.
Best eaten with warm beer..yes i like warm beer.
stories of foods from the world over, laced with a hint of sarcasm and some black humour, its not for everyone, but then never was meant to be..