Green Velvate Cake

Ingridients

1  pkg.   (2-layer size) white cake mix

2  oz.  BAKER'S Semi-Sweet Chocolate, melted

1  Tbsp.  green food coloring

4   oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1   jar  (7 oz.) JET-PUFFED Marshmallow Creme

1   tsp.  Vanilla

1   tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Receipe

HEAT oven to 350°F.

PREPARE and bake cake batter as directed on package for 24 cupcakes, blending melted chocolate and food coloring into batter before spooning into prepared muffin cups. Cool completely.

BEAT cream cheese, marshmallow creme and vanilla in large bowl with mixer until blended. Add COOL WHIP; beat just until blended.

SPOON COOL WHIP mixture into resealable plastic bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture onto tops of cupcakes. 

       Kitchens Tips

Keeping it Safe

Keep frosted cupcakes refrigerated.

Substitute

Prepare using red or blue food coloring.

Red Cake

Ingredients

• ½ cup /113 grams butter, at room temperature, plus 2 tablespoons to prepare pans
• 3 tablespoons/22 grams cocoa powder, divided
• 1 ½ cups/300 grams sugar
• 2 eggs
• 2 teaspoons/10 milliliters vanilla
• 2 tablespoons/30 milliliters red food coloring
• 1 teaspoon/6 grams salt
• 1 teaspoon/5 grams baking soda
• 2 ½ cups/250 grams flour, sifted
• 1 cup/236 milliliters whole buttermilk
• 1 tablespoon/15 milliliters vinegar
• Ermine icing , or other fluffy white icing 
  

 

Preparation

1. Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa.
2. Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.
3. In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture.
4. Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.
5. Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely. (Can also be made in 2 cake pans.)
6. To assemble, remove 1 cake from its pan and place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.

Note

• Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.

Oats Muffins

 
 Ingridients
 

• 2 packets  oats (peppy tomato flavour)
• ¾ cup Sweet corn kernels (fresh or frozen)
• ¾ cup Steamed and chopped spinach
• 1 cup Grated cheddar cheese lightly packed (about 80 gm)
• 2 Eggs
• ½ teaspoon Garlic powder (or 1 teaspoon minced garlic)
• ½ teaspoon Red chilli flakes (optional)
• ¼ teaspoon Soda bi-carbonate
  

 
 

Preparation

·         Line a muffin tray with muffin liners or use ceramic ramekins (baking moulds) to bake the muffins. Grease the ramekins if using. Keep aside.

·         Preheat the oven to 150 degrees.

·         Pulse the sweet corn kernels and chopped spinach in the food processor for 30 seconds so they get coarsely ground. Do not add any water while blending.

·         Add the eggs and pulse once again for a couple of seconds so it gets mixed.

·         Mix the Oats with soda bi-carbonate in a dry bowl first and then add to the food processor bowl and pulse once again till everything is mixed to make a thick batter. Empty the contents in a bowl; it will be a barely flowing batter, more like tacky dough.

·         Add the grated cheese, fold the mixture lightly and pour 1 heaped tbsp in each of the muffin liners arranged in the muffin tray.

·         Bake for 20 minutes or till the surface of the muffins feel firm to touch. The muffins get doubled in size so take care to not fill up the muffin slots with too much batter.

·         Serve hot, warm or at room temperature with dill flavoured mascarpone.

·         To make dill flavoured mascarpone: just add ½ teaspoon garlic powder, ¼ teaspoon salt and 2 teaspoon minced parsley to a cup of mascarpone cheese, whip to mix and serve.

·         You can make mascarpone cheese at home using low fat fresh cream. Heat 500 ml fresh cream in a thick base pan, add 2 teaspoon of lemon juice just as the cream is about to simmer. Stir till the cream looks thickened, it won’t curdle and separate in the pan.

·         Now pour this hot cream in a muslin lined sieve propped over a large bowl and keep this set up in the fridge overnight. You will see all the whey drains in the bowl below and the cheesecloth collects creamy mascarpone. Use as required.

OATS LOLIPOP

Ingredients: 

• Roasted oats 1/4cup
• Mixed nuts(almonds,pistachio, etc)
• Jaggery 1/2cup
• Rosted seasame seeds 2tbsp (don't over roast)
• Ghee 1 1/4 tsp 

Reciepe:

• Heat ghee in a non-stick pan and jaggery . Stir continously.
• When jaggery completely melts, add oats, seasame seeds and mixed nuts. Mix well,
• Switch off flame. Let cool for 2 minutes,
• Grease hands with some ghee and divide the mixture into equal parts and make it into lollipops using disposable sticks.
• Serve at room temperature.

Haldi Ki Sabji

  INGREDIENTS:

·         Whole Raw Turmeric (kacchi haldi)(looks like ginger) – 250 gms. (7-8)

·         Cauliflower – 1 small

·         Peas – 1 cup.

·         Green chilli – 1-2

·         Ginger – 1 medium piece

·         Curd – 2 cup

·         Ghee – 3/4 cup

·         Heeng – 2 pinch

·         Coriander powder(Dhaniya powder) – 1and ½ tea spoon.

·         Salt – According to the taste

·         Red chilli powder – ½ table spoon

·         Coriander leaves(Dhaniya) – 1 table spoon (chopped)

·         Cashews : few small pieces

Reciepe:

·         Wash the turmeric pieces, dry the water or wipe with a cloth, peel them and then grate them in a bowl.

·         Peel and wash the ginger and cut into big pieces. Cut green chilli in big pieces. Grind both of them into the mixture.

·         Cut cauliflower in small pieces.

·         Heat ghee in a pan and add heeng to it, and now put the grated turmeric and cauliflower pieces to it and mix them on medium flame and roast them until haldi turns golden brown.constantly move the spoon so that it do not stuck to the pan. Then add salt to it. Put a cover on it and let it steam for 5-10 minutes. Now add peas to it and again steam for 5-10 minutes.

·         Mix red chilli powder, coriander powder and salt with the curd and whip it so that there is no lumps and mix them to above pan and fry till ghee starts forming upper layer in pan.

·         Mix cashews in the recipe and garnish with coriander leaves and leave it covered for 10-15 minutes.

·         Serve it with hot tandoori roti or naan. 

Tips while preparing haldi ki sabzi : 

While preparing haldi ki sabzi, do not use water.. If sabzi seems to be thick, you can add milk instead of water.. It will serve 2 purpose :

·         Good flavour of vegetable.

·         Sabzi could be preserved for 3-4 days in refrigerator. 

Hope you liked the recipe and will try at your home as well…

Frankie

Ingredients

For The Rotis1/2 cup plain flour (maida)
1/4 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
1/4 tsp oil for kneading
butter for cooking

For The Stuffing1 1/2 tbsp oil or butter
1 tsp ginger-garlic (adrak-lehsun) paste
1 3/4 cups boiled , peeled and mashed potatoes
3/4 tsp chilli powder
1 tsp garam masala
1/2 tsp chaat masala (optional)
1 tbsp finely chopped coriander (dhania)
salt to taste

(makes Approx 1/3 Cup)1 1/2 tsp dried mango powder (amchur)
1/2 tsp chilli powder
1/4 tsp garam masala
salt to taste
1/3 cup of water

Other Ingredients4 tsp butter for cooking
1 cup finely chopped onions
4 tsp frankie masala (readily available in the market) or chaat masala

For Servingtomato sauce

Method 
For the rotis

1. Combine all the ingredients in a bowl and knead into a soft and pliable dough using enough water. Cover the dough with a wet muslin cloth and keep aside for 10 minutes.
2. Cover the dough with a wet muslin cloth and keep aside for 10 minutes.
3. Knead again using ¼ tsp of oil till it is smooth and elastic.
4. Divide the dough into 4 equal portions and roll out each into approx. 200 mm. (8") diameter thin circle.
5. Heat a tava (griddle) and cook each roti lightly on a medium flame and keep aside.

For the stuffing

1. Heat the oil/butter in a kadhai, add the ginger-garlic paste and sauté on a medium flame for a few seconds.
2. Add the potatoes, chilli powder, garam masala, chaat masala, coriander and salt, mix well and sauté on a medium flame for another minute. Keep aside.

How to proceed

1. Heat ½ tsp butter on a tava (griddle), place ¼ th of the stuffing and cook on a medium flame till both sides turn light brown in colour. Keep aside.
2. Place a roti on the tava (griddle) and cook on a medium flame using ½ tsp butter till both sides turn light brown in colour.
3. Place the stuffing on one end of the roti, spread it lightly and remove from the tava.
4. Place it on a clean, dry surface and top with ¼ cup of onions, sprinkle 1½ tsp of masala water and ½ tsp of chaat masala evenly over it and roll it up tightly.
5. Fold the edges at one end and wrap in an aluminium foil/tissue paper and serve immediately with tomato sauce.
6. Repeat with the remaining ingredients to make 3 more frankies.

Variation:

1. Cheese frankie: sprinkle 1/3 cup of grated cooking cheese over the stuffing (at step no. 4 in the above recipe) and proceed as per the recipe.
2. Schezuan frankie: simply smear 1½ tbsp of schezuan sauce, page… evenly on the roti (at step no. 3) and proceed as per the recipe.
3. Paneer frankie: for the stuffing, replace ¾ cup of potatoes with ¾ cup of chopped paneer and proceed as per the recipe.
4. Jain frankie: replace potatoes with equal quantities of raw banana for the stuffing and replace onions with equal quantities of cabbage in the recipe given above. You can add grated cheese over the stuffing to make it more flavourful.