Panzanella Salad (Bread and Tomato Salad)

These days its been really hot. Temperatures are rising alogwith the urge to eat something light and healthy also increasing.
Yesterday I  flipped to so many magazines, cookbook, to try a simple and yet healthy salad.
There I come across this Panzanella Salad which is a sure delight. Its the best you can make in the Summers.
Its from the land of Tuscany which will give u goodness of tomatoes and crunchiness of the bread.

The salad is not only a feast for the stomach but also for the eyes. As it looks really beautiful..

Ingredients:

For the Bread:
French Loaf (Cut into Big Chunks) approx. 7-8 chunks
2tbsp Olive Oil
Salt
Black Pepper
7-8 Basil Leaves (Chopped)
4-5 Garlic(minced)
(If u r using some flavoured loaf of bread like garlic, cheese then omit garlic, salt and pepper)

For the salad:
1 ripe Tomato (Cubed)
I used Cherry tomatoes u can use the normal tomatoes too.

1 small Red Bell Pepper (Cubed)
4-5 Basil Leaves
1tsp Vinegar
Salt to taste
1tsp Black Pepper
1tsp Lemon Juice (Optional)

Procedure:

• Preheat oven at 180 degrees celsius for 10 min
• In a baking tray mix in the bread + garlic + basil leaves + salt + black pepper + oil.
• Mix it well.
• Let toast ofor 10 minutes at 180 degress, till it beconmes crisp.
• In the meanwhile, prepare the dressing for the salad.
• Mix in vinegar + salt + blackpepper + lemon juice + chopped basil leaves
• In the bowl add in tomatoes + bell peppers + toasted bread. Mix
• Now add in the dressing.
• Give it a gentel mix.
• Serve.
  

Chocolate Eclairs

Baking has become my passion lately, just want to experiment with new things. But still there is a long way to go.
But cooking or baking in this case is really challenging when u have a little one at home who just wants to play with u all the time and not sleep.
Nevertheless I keep pushing myself more and more.
I was seeing this food food channel where chef Shipra Khana made these awesome eclairs, which tempted

me then and there to try them out.
I checked my pantry, and hurrah!! I had all the stuff available.
so next step was to START.
I mad my little one sit in his bouncer, played some music and i was all set o bake this awesome delight.

Ingredients:
65gms Flour (maida)
1tbsp granulated sugar
55gms butter
120ml water
2 eggs

For topping
Whipped cream with vanilla extract

Chocolate Ganache

Procedure:

• Pre-heat the oven at 200degree Celsius.
• Place a parchment paper on the baking tray.
• You can also use aluminium foil, brush it with butter. This is equally good as using a parchment paper.
• In a bowl whisk the flour with sugar.
• In a pan heat water and butter together.
• Close the flame add in the flour into it.
• Whisking regularly.
• Cook it till it starts  sticking to the pan.
• Remove from flame.
• Beat the mixture till it becomes lukewarm.
• Then add in the lightly beaten eggs.
• Continue to mix till the batter is a thick paste.
• Put the mixture in a pastry bag with a large pin.

• pipe the mixture in oblong shapes on the baking tray.

• Bake for 15 minutes at 200dregress and reduce it to 180 degrees.
• Continue to bake for another 25 minutes.
• Remove from oven and place it on a the wire rack

Assembling the eclairs:

• Slit open the elcairs lentghwise.
• Dip top part of the eclair into the chocolate Ganache.
• Fill the bottom half with whipped cream
• Place the other half on top of it.
• Chocolate Eclares are ready to be eaten. :)

Gobhi Parathas (Cauliflower with Parathas)

 Weekends are cheat days. You can indulge in all calorie-rich foods while lazing around in the house. Parathas make the perfect weekend brunch or Lunch. Being a true Punjabi, I relish the parathas with loads Lassi. I prefer making them in pure desi ghee, but some like to have it in refined oil too.
of butter, and a glass of chilled

Gobhi ke Parathe

Ingredients:

1 medium-sized cauliflower

Salt to taste

1tsp Aijawain (carom seeds)

3 green chilies

1tsbp Cumin powder

1tbsp Coriander powder

1tsp Garam Malsa

Wheat flour dough

Fresh Coriander leaves

Procedure:

• Grate the cauliflower.
• Add in salt. Keep it for 20 minutes.
• Extract all the water from the grated cauliflower.
• Now in a bowl, add in grated cauliflower, aijawain + cumin powder + coriander powder + garam masala powder + green chilies + coriander leaves.
• Mix well.
• Now divide the dough into 5 portions. it should be like ping-pong ball.
• Dust it with flour.
• Roll it with a rolling pin. in a 3' diameter size,add in small amount of cauliflower.
• Bring all the edges together. Press it in the center.
• Flatten it.
• Dust some flour.
• Roll it with a rolling pin.
• It should be done very lightly till u get a size of a chapatti.
• Place it over a hot tawa..
• Cook it till both sides are brown.
• Put some ghee on the sides.
• Cook till its done
• Do the same with the remaining dough and cauliflower.
• Serve it hot wid dahi, pickle, butter.

Shaam Savera (Spinach Kofta in Tomato Gravy)

A lot happened since my last post. I was blessed with a baby boy and time just with my little bundle of joy. I got so busy tat I had no time to cook and try new recipes or I never wanted to leave my baby alone. But now he is 4 months old so i am back with one of my most favorite recipes.
This is the dish which I always order whenever I go for dinner at Yellow Chili- Sanjeev Kapoor's Restaurants. Sham Savera is their signature dish. Made up of Spinach and rich tomato gravy this dish is surely the master of all the kofta recipes.

This recipe is adapted from Sanjeev Kapoor's website with little variations here and there.

Shaam Savera

Ingredients:
For Koftas:
500gms Spinach Leaves
2tsp Gram Flour (Besan)
Salt to taste
2tbsp Oil
1tsp Ginger-Garlic Paste
1tsp Turmeric Powder
1 Green Chilly (finely chopped)

For the filling of Kofta:
100gms Fresh Homemade Paneer
Green Cardamom Powder
Salt to taste

For the tomato Gravy:
5 Ripe Tomato (made into puree)
1tbsp Ginger-Garlic Paste
3tbsp Cashew Nut Paste
Salt to taste
2tbsp Butter
1 Green Chilly

Procedure:
For the Koftas:

• In a bowl add in the grated paneer. 
• Add in green cardamom powder and a pinch of salt.
• Remove the stems of the spinach leaves.
• Boil them in 4 cups of water.
• When cooled finely chop them
• Take a pan, add in 2tbsp of oil, add in cumin seeds + Ginger garlic paste + Chopped Spinach + 2tbsp of besan. Mix them well.
• Cook till all the water evaporates.
•  Add in salt + turmeric powder.
• Remove from stove Allow it to cool down
• Divide the spinach and paneer mixture into equal balls.
• Now take each spinach portion, press it on your palm, place a ball pf paneer in it.
• Gather it together, make into a ball.
• Do the same with the remaining spinach and paneer mixture.
• Roll the balls in cornstarch if required.
• Heat a kadhai for frying these balls.
• Fry till golden brown.
• Drain on absorbent paper.

For the gravy:

• Heat 2tbsp oil, add in ginger garlic paste.
• Now add in tomato puree.
• let it cook till the oil separates.
• Add in salt + red chilly powder.
• Allow it to cook.
• add in cashew paste. mix well.
• Add in butter. Mix it well.
• Allow it to cook for 2 minutes.
• Half the koftas. Place on the gravy
• Serve

Strawberry Swiss Roll

I remember learning these super delicious Swiss rolls in my first bakery lessons around 6 years back. I was super excited to bake this then, as the way a sponge cake sheet is rolled with fillings of your choice.
I have tried this many times before, but finally created the best possible Swiss roll.
I hope my readers will enjoy this.

Strawberry Swiss Roll

Ingredients:
For sponge Cake:
2 Eggs
50gm Sugar (Grained)
50gm Flour
1 tsp Baking Powder
Salt (a pinch)
30ml Water
1tsbp Vanilla Essence

For the Strawberry Filling:
As it is not season of strawberries, I used strawberry syrup. You can use strawberry jam too.

Whipped Cream
Strawberry Syrup or Jam
Sugar Syrup to moisten the sponge sheet.

Procedure:

• Preheat the oven at 225 degree Celsius.
• Line a cake tray with butter in which you need to make the sponge sheet.
• Sieve Flour and baking powder together.
• Whip eggs and sugar for 5 minutes with help of an electric blender till it turns fluffy and moo use like.
• Add all the other ingredients (sugar + flour+ baking powder+ Vanilla Essence).
• Beat the mixture till it becomes smooth and fluffy. ( Do not over mix the batter)
• Fold in water with the batter very lightly
• Pour the batter into the greased tray and bake it for 15 minutes or till it becomes brown from the top.
• Keep checking it from time to time.

For the Filling:

250 ml whipping cream

Food color (Pink) (a pinch)

1tbsp Icing Sugar
Strawberry Syrup (I used Mapro)

Procedure:

• Take 250 ml of any whipping cream.
• Whip the cream with the help of a beater. Make sure the cream is cold
• Add the pink color and the strawberry syrup.
• Fold it in.
• The filling is ready to be used in the roll. 

For assembling the rolls:

Strawberry Swiss Roll

•     Remove the sponge from the tray once it is cooled down.
•     Place the sponge over a butter paper.
•     Moist the sponge with sugar syrup. (You can add strawberry essence in the syrup if u want to)
•     Apply the whipped cream with a palate knife.
•     Spread it all over smoothly.
•     Now roll the sponge alongwith the butter paper with light hands.
•     Seal it from both ends. 
•     Keep it in the freezer for 30 minutes so that it sets and cutting the Swiss rolls becomes easier.
•     After 30 minutes remove the butter paper.
•     With the help of a pallate knife do the icing of the Swiss roll with the remaining cream.
•     Cut into slices and serve.
• 
  

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Kurukuri Bhindi with Rich Cashew Gravy

I tasted this kind of Bhindi for the first time in Pune, Maharashtra. I came to know tat this is some speciality in the restaurants of Pune.
I got bored of making the regular bhindi so tested this one at home. Its different. The crispiness of the ladyfinger when it blends with the smooth and tangy tomato and cashew nut gravy gives a very rich taste.

Kurkuri Bhindi with rich Cashew Gravy

Ingredients
250gms Ladyfinger (Bhindi)

For frying the Ladyfinger
2tbsp Gramflour (besan)
Salt to taste
1tsp Red Chilly Powder
1tsp Mango Powder (Amchur)

For the Gravy

3 medium sized onions
2 medium sized tomatoes
2 green chillies
1 tbsp ginger and garlic paste
12-15 Cashew nut
Milk to soak the cashews
2 tbsp Fresh Cream
Salt to taste
1 tsp Turmeric Powder
1 tsp Red Chilly Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Cumin seeds
2 Whole Red Chilies
Fresh Coriander Leaves
1 cup water (or as you want the consistency of the gravy to be)
1 tbsp Ghee

Procedure:
For Frying the Bhindi:

• Cut the bhindis lengthwise.
• Sprinkle besan + salt + amchur + red chilly powder. Mix it well.
• Heat oil for frying
• Deep fry the bhindis till its crispy.
• Remove on towel paper.

For the gravy:

• Soak the cashew nuts in milk.
• Peal the onions, finely chop them.
• Heat ghee in a kadahi, add in the cumin seeds + whole red chillies. when they stop cluttering add in the chopped onion + green chillies + ginger and garlic paste.
• Mix them well, let it cook on low heat till the onion turns pink.
• Then add the tomato puree. 
• Add in salt + turmeric powder + cumin powder + coriander powder + red chilly powder.
• Mix all this well. Cover the lid so that the tomatoes are cooked properly stirring continuously.
• When the mixture is cooked. Switch off the gas stove.
• Let it cool.
• Then put the mixture into the blender to make it a fine paste.
• Again in the same kadahi, add in 1 tsp ghee again then add in the cooked onion tomato paste + the cashew paste.
• Mix it well. let this mixture cook for 10 minutes.
• Then add in fresh cream and 1cup water. 
• Add in the coriander leaves.
• Close the lid let it simmer on low heat for another 5-8 minutes.
• Put the gravy in the bowl.
• Top it wid the fried crispy bhindi.
• Serve hot with Chapatis.

Kurkuri Bhindi with rich Cashew Gravy

Marble Cake

Being pregnant makes you indulge in all that is rich in calories. I had this terrible craving of eating a freshly baked homemade cake. And nothing better than eating a cake which has a blend of both vanilla and chocolate flavours.
Its the best alternative, if you  cannot decide on to what flavour you want to have in cake. The cake is rich in its flavours, buttery and moist.
Normally it is baked in a bundt pan, but due to its unavailability, I baked it in a normal round baking dish.
If u have it then go for it.

Marble Cake

Inspired by : Joy of Baking Website

Ingredients:
295gms Plain Flour (Maida)
170gms Butter (Salted or Unsalted) at Room Temperature
250gms Castor Sugar
3 Large eggs
2tsp Vanilla Extract
2tsp Baking Powder
1/4tsp Baking Soda
120ml Milk

For the chocolate batter:
140gms of Semisweet Dark Chocolate

1 Baking Dish
Butter or non stick spray for lining the pan

Procedure:

• Pre-heat the oven at 180 degree Celsius for 20 minutes.
• Butter the pan in which you need to bake the cake.
• Melt the chocolate in a heatproof bowl using the double boiler method or simply heat it in a microwave for 30 seconds to 1 minute.
• In a separate bowl mix all the dry ingredients together (Flour + Baking Powder + Baking Soda)
• Now, with the help of a hand blender beat the butter until smooth.
• You can even use your hand to cream the butter. I prefer using hand and blender both
• Now add eggs one at a time, make sure it does not cuddle up.
• After the eggs alternately add the maida and the milk.
• Keep stirring slowly.
• Now divide the mixture into two portions. Depending on to which portion you want more, vanilla or chocolate.
• Now in one portion mix in the melted chocolate.
• Place the batters into the Pan which u have prepared alternating with vanilla and chocolate batters.
• In the end with help of a knife or a fork draw light swirl to give the marble effect.
• Place it inside the oven.
• Bake it for about 35-40 minutes or till the toothpick comes out  clean when inserted.
• Remove from oven and place it over a wire rack till it cools down completely.
• De-pan it.
• Dust it with icing sugar or cocoa powder.

Slice of Marble Cake

Tips:

• While baking when u see the color starts to appear, cover the cake with a sheet of aluminium foil, so tat it does not become too dark.
• Marble cake is the best accompaniment with evening tea or coffee.