Saturday, April 25, 2015

Roasted Veggies

Again, me with yet another simple dish. For all those veggie lovers and haters out there, this is the dish to try! Lovers will love to have their veggies this way and haters will start devouring their veggies! 

It is so very simple to make. Take as many vegetables as you fancy. Cut them in chunks, make sure they are all uniform in size. now, sprinkle salt, pepper, Italian seasoning or whatever seasoning you have on hand, end with a dollop of oil! Bake in preheated 425° F. hot oven for about 20 minutes or the vegetables are done but still have a bite to them. At this point, you can eat them as it is, sprinkle some grated Parmesan cheese on top, or make a wrap! Choice is yours! Enjoy!

Saturday, April 11, 2015

Leftover Makeover!

We all have leftover chapatis at home right?! So many times we wonder how to use them up. Growing up, my mom used to normally deep fry the leftover chapatis, or make upma out of them. Hence, this recipe! I didn't make upma per se, but the method is just the same. Only the yogurt part is missing as we like to have this dish a bit on dry side. and again folks, no recipe. we all know how to crumble the leftover chapatis. Then, do the tempering of your liking, add other seasonings and all the masala powders that suits your taste, and voila, leftover chapati chevdo(crumble) is ready for us to enjoy!

Sunday, April 5, 2015

Cannoli Cream Cake and Happy Resurrection Day!

For us Christians, this is the biggest event that happened on this day. Jesus Christ rose up from the dead and 40 days later, He went to heaven in clouds. We have a promise that He will be back again one day to take us, who have believed in Him up in heaven with him.
So, here’s the cake to celebrate today, the Resurrection Sunday or Easter Sunday. A luscious, cannoli cream filling layered cake.
Here’s how I made it:
Cannoli Cream Cake
For the cake:
Makes 2 sponge cakes(about 9’)
½ cup Cake Flour
¼ cup AP flour(or just use ¾ cup AP flour)
1 tsp. baking powder
¼ tsp. salt
3 tbsp. milk
2 tbsp. butter, softened
1 tsp. vanilla
5 eggs, separated, at room temperature
10 tbsp. sugar
½ cup water
¼ cup sugar
¼ cup orange juice since we don’t have liquor in our house! you could use your fav. Chocolate or orange flavour liquor
Filling and Frosting:
12 oz. cream cheese
8 oz. mascarpone cheese
About 2/3 cup powdered sugar
1 cup drained ricotta cheese
Almonds for garnish, toasted and chopped or sliced
Cocoa powder or chocolate chips for decorating top of the cake
How to:
For Sponge Cake:
Preheat the oven to 350° F.
Butter and flour 2 round cake pans.
Line the bottom of the pans with parchment paper for easy removal of the cake
Whisk the flour, baking powder and salt to combine.
Set aside
Heat the milk and butter in a measuring cup in microwave until butter is melted completely.
Add vanilla, set aside.
Using the hand mixer, beat the egg whites until stiff peaks form, add 5 tbsp sugar gradually.
Set aside.
Now in a separate bowl, beat egg yolks, adding 5 tbsp sugar slowly, until pale in color and thick.
Fold egg whites into yolk mixture.
Gradually add flour mixture to egg mixture and fold gently until almost combined.
Pour the milk mixture and fold until evenly distributed.
Divide the batter in 2 pans, bake for about 20 minutes until golden brown and cool completely.
Make syrup by heating sugar and water in a pan until sugar is melted. Add orange juice or liquor. Set aside.
Filling and Frosting:
Using a hand mixer, cream the cream cheese and powdered sugar.
Add mascarpone cheese and vanilla, combine.
This is going to be filling and frosting.
Cut the cooled cakes in the middle with the sharp knife so that you have 4 slices of the cake.
Using the pastry brush, soak the cakes with syrup.
Top one half with ricotta filling.
Repeat with another 2 layers.
Use the leftover filling to frost the top layer and all around the cake.
Now cover the sides with toasted almonds.
And top with chocolate chips and cocoa powder.
Refrigerate the cake overnight for the best taste.
Slice through the cake, and