Ragi Idli With Tomato Chutney

Ragi Idli

Ragi Idli with Tomato Chutney

Last week, I prepared Ragi Idli for our morning breakfast and served it with Tomato Pachadi. I cannot emphasis enough the nutritional value of Ragi and it makes sense to include this humble grain (finger millet) in our daily diet. There are many Indian recipes using ragi flour include . In rural India, this poor man’s grain is extensively cultivated and consumed by the rural folks because of its nutritional value (high protein with low glycemic index) and affordability.
Today’s Ragi Idli recipe is a tasty alternative to the traditional South Indian breakfast, Idli. A healthy Indian breakfast that is full of fiber, low carb, filling and tasty. Could you ask for more?

Healthy Indian breakfast dish prepared using Ragi flour

Ragi Idli Recipe

Prep time: 15 min

Cook time: 15 min

Yield: 5

Main Ingredients: ragi

Ingredients

• Urad dal - 1/2 cup, soak in water for 2 to 3 hours
• Cream of rice - 1 cup (Idli rava)
• Ragi flour - 1 cup
• Salt - 1/2 tsp
• Cooking soda - pinch

Method

1. Soak urad dal for about 2 to 3 hrs. Soak the idli rava in water separately for an hour before mixing with urad dal batter. After 2 hours drain the water from the urad dal and grind to a smooth paste adding 3/4 cup of water.
2. Squeeze out the water from the cream of rice and add to the ground urad dal batter. Add the ragi flour and mix. Mix well till well combined.
3. Place the mixture in a warm place for 8-10 hours or overnight to let the idli mixture ferment. The fermentation is slow in winter and quick during summer. The key to soft and fluffy idlis is in the fermentation process.
4. After 10 hours you will find that the mixture will be double the original volume. After fermentation, add salt and pinch of soda bi carbonate and mix well. The batter is now ready to make idlis.
5. Grease idli maker plates with some oil and fill with idli batter. Steam covered for about 10-12 minutes and remove each idli carefully with a spatula.
6. Serve with sambar or chutney of your choice.

Tips

• Similar to Rava Idli, you can add tempering to the ragi idli batter. Heat 2 tsps oil, add 1/2 tsp mustard seeds and allow to splutter. Add a tsp of urad dal, a tsp of chana dal and allow the dal to turn red. Add a tsp of grated ginger,2 chopped green chilies and few curry leaves. Saute for few seconds and turn off heat. Add to the fermented ragi idli batter and prepare idli.
• To check if the idlis are done, wet finger and touch the surface of the steamed idli. If it does not stick to your finger, the idlis are done.

Bhindi Sambhariya In Gujarati Style

Bhindi Sambhariya  Gujarati Style

We are fortunate to get tender bhindi in our part of the world all through the year. And its a must buy vegetable on each visit to the Rythu Bazaar (Farmer’s Market).
One of the best vegetarian recipe I have had in a long time is a stuffed okra with its origins in Gujarat. Tarla Dalal’s recipe for a Gujarati stuffed bhindi is simply out of the world. I am not exaggerating. Those who hate okra will definitely fall in love with it when they try Bhindi Sambhariya.

Bhindi Sambhariya

Be sure to use tender okra and add enough stuffing in each okra. Its all the in the stuffing. The combination of ingredients that go into the stuffing are extremely flavorful hence do not skimp of the quantity of stuffing used for each okra.

Bhindi with stuffing ready to be stir fried

Bhindi Sambhariya Recipe

Prep & Cooking: 45-50 mts

Serves: 4

Cuisine: Gujarati

Source: Adapted from Tarla Dalal Cookbook

.

Ingredients: 1/4 kg tender okra/bhindi/bendakayalu
1 tbsp oil
1/4 tsp hing/asafoetida/inguva
few curry leaves (optional)
For stuffing:
1 1/2 tsps ginger green chili paste
1/2 tbsp roasted coriander pwd
1 tsp roasted cumin powder
pinch garam masala powder
1/2 tbsp white sesame seeds
3-4 tbsps fresh coriander leaves, finely chopped
3 tbsps fresh coconut, grated
2 tsps brown sugar or jaggery or white sugar
2 tbsps coarsely powdered peanuts
1/2 tbsp oil
salt to taste

1 Mix all the ingredients meant for stuffing in a bowl. Keep aside.
2 Wash and pat dry bhindi. Make a slit length wise in each bhindi (as shown in the image above) and stuff 1 1/2 tbsps of stuffing in it. Stuff all the bhindi and keep aside
3 Heat oil in a vessel. Once hot, add asafoetida and curry leaves and saute for few seconds. Add the stuffed okra and spread them around the vessel in a single layer. Add any left over stuffing and cook on low medium flame without lid. Every few minutes turn the okra to allow even cooking on all sides. Slow roasting of the okra can take at least 30 minutes.
4 Turn off heat. Serve with rice or roti.

Bhindi Sambhariya ~ Gujarati Style Stuffed Okra Recipe

Prep time: 15 min

Cook time: 35 min

Yield: 4

Main Ingredients: bhindi peanuts coconut coriander leaves

Black Forest Cake

Black Forest Cake

 

Black Forest Cake

Ever since I posted the image for Black forest cake on the facebook page of Sailu’s Kitchen, I have been getting numerous requests to post the recipe for black forest cake. Sorry to have kept you waiting.

Black Forest Gateau

The original name of this popular German dessert is Schwarzwälder Kirschtorte aka Black Forest cherry torte. It is known by different names in different parts of the world. In India, its popular as black forest pastry, in the US, as black forest and in the UK, as black forest gateau. The authentic black forest is a multiple chocolate layer cake which is soaked in Kirschwasser liqueur (a clear liqueur distilled from cherries) and covered with whipped cream and cherry filling.
In India most bakeries that offer black forest on the menu replace the Kirsch liqueur with tinned cherry syrup. The black forest cake that I have eaten and know of has 3 to 4 layers of chocolate cake, with whipped cream and maraschino cherries between each layer, topped with whipped cream and decorated with cherries and grated chocolate or chocolate shards. Family and friends rave about the black forest cake I make at home. Honestly, it is way better than the store bought cake. If you are planning on preparing sweet recipes for kids for a get together or birthday party, you should consider black forest cake..

Black Forest

I used tinned maraschino cherries and Rich’s whipping cream. I’d suggest you do not skip the brewed coffee which gives a lovely flavor to the cake.

Black Forest Cake Recipe

Prep time: 60 min

Cook time: 45 min

Yield: 8

Main Ingredients: flour cocoa powder cherries whipping cream

Ingredients

• Flour - 2 cups
• Sugar - 1 1/2 cups
• Cocoa powder - 3/4 cup, unsweetened
• Baking soda - 1 1/2 tsps
• Baking powder - 1 tsp
• Salt - pinch
• Milk - 1 cup
• Vegetable oil - 1/2 cup
• Vanilla essence - 1 tsp
• Instant coffee powder - 1 1/2 tbsps
• Hot water - 1 cup
• Eggs - 2
• For layering:
• Whipping cream - 2 cups (I used Rich's)
• Tinned cherries - 1 tin
• Chocolate - 1/2 cup, grated or chocolate shards to decorate

Method

1. Preheat oven to 175 degrees Centigrade. Grease and flour two 9" cake pans or three 6" cake pans. I used three 6" cake pans.
2. Add a tbsp of instant coffee powder to the hot water and keep aside.
3. In a large bowl, sieve the flour, cocoa powder, baking soda, baking powder and salt. Add the sugar and mix well with the dry ingredients.
4. Make a well in the center and add the milk, oil, vanilla essence and beaten eggs and mix. Finally add the hot coffee mixture and mix. Do not over mix.
5. Pour the cake batter into the prepared cake pans and bake in the middle rack of the oven for 40 mts or until a skewer comes out clean. Start checking from 35 mts onwards.
6. Cool on a wire rack for 30 mts before inverting onto a wire rack. Bring to room temperature. If the cake has a dome shape, use a serrated knife and slice the dome off and level the cake till it has a flat top.
7. While the cake is cooling, prepare the whipping cream. Place a very large bowl and beaters in the freezer for 15 mts before beating the whipping cream..
8. Place ice cubes in a plate. Place the cold bowl on the ice cubes and pour two cups of whipping cream in the bowl. Beat with an electric mixer at high speed until stiff peaks form, approx 5-6 mts. Place the whipped cream in the fridge till you start assembling the cake.
9. Open the tinned cherries and drain the liquid (cherry syrup). Measure 1 cup of syrup and add 3 tbsps powdered sugar and mix. This is to reduce the tartness of the cherry syrup.
10. Pit 1 cup of cherries, chop into small pieces and keep aside. Reserve 1/4 cup of whole cherries for decoration.
11. To assemble the cake:
12. On a turntable, place a cake board that has been lined with shiny silver or gold paper. Invert the cake and place it upside down on top of the cake base so that the cake has a flat top.
13. Drizzle 5 to 6 tbsps of cherry syrup or sugar syrup over the cake layer covering the entire cake. Do not drizzle too much syrup as the cake might get soggy,
14. Using a spatula spread a cup of whipped cream . Leave a gap of 1" along the edge of the cake. It should be a thick layer. Over the layer spread some of the chopped cherries.
15. Place another layer of inverted cake over the first layer and repeat the same process with cherry syrup, whipped cream and chopped cherries.
16. Finally place the inverted cake layer with the flat top and drizzle with cherry syrup all over and spread a thin layer of whipped cream on top and along the sides of the cake.
17. Use a cake comb along the sides and create a comb effect all around the cake. Place the cake in the fridge for at least 2 to 3 hours at this stage.
18. Place the remaining whipped cream in a piping bag with a star tip and place in fridge. At the time of serving, remove the cake from the fridge and pipe stars along the top edge of the cake and at the base of the cake as shown in the picture above.
19. Place a cherry on top of each piped out star and sprinkle grated chocolate. You can also place chocolate shards along the sides. You can decorate as your fancy.
20. Place the cake in the fridge for at least another hour and serve. If you are rushed for time, you can go ahead and serve the cake.

Tips

• The whipping cream makes 4 cups of whipped cream.
• Instead of cherry syrup, you can use sugar syrup. Mix 3/4 cup of powdered sugar to 1 1/2 cups of water and mix. Chill till use.
• 2 tbsp of rum can be added to the cherry syrup for a touch of alcohol. I have not added any rum to the above recipe.
• The flavor of the cake is best when the cake sits in the fridge for a minimum of 6 to 8 hours or overnight.
• Remove the whipping cream from freezer the earlier day and place in the fridge. The left over whipping cream can be frozen for a few more weeks. But do not store the cream that has been whipped. Use it as required for cake decoration and discard the left over whipped cream or use it to prepare another dessert.
• The left over cherry syrup can be stored in a clean plastic or glass container and kept in the freezer up to a few weeks. The left over cherries can be stored in a clean plastic or glass container and kept in the freezer. Discard the can and do not store the left overs in it.
• You can skip the step 17 above and complete the final cake decoration and refrigerate the cake for a few hours and serve.

Black forest cake is a gem among sweet recipes for kids. A German dessert with chocolate cake layers, whipped cream, cherries and garnished with chocolate.

How to Make Chocolate

Chocolate companies invest millions of dollars into tools and machinery to turn bitter cocoa beans into delicious chocolate bars. With a little elbow grease, however, you can turn your kitchen into a miniature chocolate factory. Here's how to do it!

Ingredients

 

Cocoa Bean Method (Advanced)

• Cocoa beans ( 1 lb or ~.5 kg is a good amount to start with)
  • You can also buy cocoa nibs and skip Steps 1 and 2
• Cocoa butter
• Nonfat milk powder
• Sugar
• Lecithin
• 1 vanilla pod (optional)

Proportions are flexible. See Step 5 for more information.

Cocoa Powder Method (Beginner)

• 2 cups (220g) cocoa powder strategy
• 3/4 cup (170g) butter, softened at room temperature
• 1/2 cup (100g) sugar
• 2/3 cup (150ml) milk, room temperature
• 1/4 tsp. salt (optional)
• 1/4 cup (30g) powdered sugar
• 1 cup (235ml) water

Steps

Cocoa Bean Method

1. 1
   Roast the cocoa beans. Roasting the beans will improve the flavor of the chocolate, in addition to sterilizing them and making cracking easier. Here's what you need to know:
   
   
   
   • Lay the beans in a single layer across a baking sheet. Start off with an 18-minute roast in a preheated oven at 120ºC (250ºF). They'll be ready when they start to crack and when they actually taste like chocolate (but let them cool before tasting!).
   • In general, expose the beans to an initial high temperature then to a lower the temperature gradually. Stop roasting when the beans start to crack (but not burn). You can accomplish this in your oven or by using a store-bought roaster. The temperature and duration will depend on how many beans you're roasting, but try 5 to 35 minutes at temperatures between 120 and 160ºC (250-325ºF).
   • For roasting larger quantities of cocoa beans, you may want to invest in a drum, which is rotated over a gas grill.
   • See the tips and warning below about roasting.
2. 2
   Crack the beans. After roasting, the beans must be cracked into nibs and winnowed, during which the husks (chaff) are removed.
   
   
   
   • For small batches, crack the beans with a hammer and remove the husks (which should be loose after proper roasting) by hand.
   • For larger batches, use a coarse, Corona-type mill or purchase a specialized mill ^[1] to crack the beans into nibs. (In case you were wondering, a meat grinder doesn't work.)
3. 3
   Winnow the nibs. Once you've cracked the beans, get rid of the leftover husks. Stir the beans gently with your hands or a spoon as you blow on them with a hair dryer or small shop vac until the husks are gone.
   
   
   
4. 4
   Grind the nibs into cocoa liquor. You will need equipment strong enough to liquefy the nibs and separate the remaining husks. General food processors, Vita-Mix, coffee grinders (burr and blade), meat grinders (manual and electric) mortar and pestles, and most juicers will not work. You may need to experiment to find equipment that gets the job done.
   
   
   
   • Many home chocolatiers find success with a "Champion Juicer"^[2]. Feed the nibs into the grinder/juicer one handful at a time, being sure to push them in gently (not forcefully) or else the motor may overheat. Cocoa liquor will come through the screen and a mixture of husks and liqueur will find its way through the spout. Feed this mixture through the juicer again until only the husks come through the spout.
5. 5
   Measure out the other ingredients you'll need. Weigh the cocoa liquor in grams using a kitchen scale. You will use this measurement to determine how much of the other ingredients you will add. If you don’t have a kitchen scale, you can eyeball the proportions, which should be as follows:^[3]
   • Cocoa butter: up to 20 percent as much as there is cocoa liquor
   • Sugar: anywhere from 15-20% (bittersweet) to 75-80% (very sweet milk chocolate) as much as there is cocoa liquor
   • Nonfat milk powder: the same amount as the cocoa liquor, or slightly less.
   • Vanilla (optional): Split the pod and soak it in the cocoa butter for an hour.
6. 6
   Conch and refine the chocolate. By definition, conching affects the characteristic taste, smell and texture of the chocolate, while refining reduces the size of the cocoa solids and sugar crystals. Both processes can be applied at the same time with a powerful wet grinder (success has been reported with a Spectra 10 melanger, also called the "Stone Chocolate Melanger. How you conch and refine the chocolate will depend on what equipment you use, but here are guidelines for the Spectra 10 melanger:
   
   
   
   • Melt the chocolate and the cocoa butter in the oven to about 50ºC (120ºF).
   • Combine with non-fat dry milk powder, sugar, and lecithin.
   • Pour the chocolate mixture in the grinder, periodically pointing a hair dryer at it for 2-3 minutes to keep the chocolate melted during the first hour (until the friction created by grinding keeps the chocolate liquid without additional heat being needed).
   • Continue refining for at least 10 hours and no more than 36 hours, until the chocolate tastes smooth and balanced, but be sure not to over-refine (or it will get gummy).
     • To take a break from refining (for example, at night while you're sleeping, see Warnings), turn off the grinder, put the covered bowl into an oven that's preheated to 65ºC (150ºF) but turned off, and leave it there overnight. It shouldn't solidify but if it does, take the cover off and turn the oven on to about 65 to 80ºC (150-175ºF) until the chocolate melts. (Be careful not to let the bowl itself melt, though.)
7. 7
   Temper the chocolate. This is likely the most difficult part of the process, but it ensures that the chocolate will be shiny and have a "snap" to it, rather than being matte and soft enough to melt in your hands. However, the great thing about tempering is you can redo it as many times as you need to (to get it right) and the chocolate won't be ruined. The most important thing is that you do not let any moisture in the chocolate, or it will be ruined.
   
   
   • Melt the chocolate carefully. You can accomplish this in the oven if you are using larger quantities of chocolate, or you can use a double broiler on the stove. It's your choice, just make sure that the chocolate does not burn (keep stirring). Always melt more than 1.5 pounds (680g) of chocolate, as any less and tempering could prove difficult.
     
     
     
   • When the chocolate is melted to a temperature of around 45 to 50ºC (110 to 120ºF), transfer it to a dry, cool bowl and stir until the chocolate temperature drops to about 38ºC (100ºF). Use a candy thermometer to gauge the temperature. The chocolate in the bowl should remain at the same temperature while you work with chocolate outside of the bowl.
   • Pour about one third of the contents out of the bowl onto a hard, non-porous counter top or other surface (granite or marble works best). Spread the chocolate out with the spatula, and then bring it all back together.
     
     
     
   • Continue doing this until the chocolate is about 30ºC (85ºF), which should take about 10-15 minutes. By the time the chocolate cools down to that point, the chocolate should be a thick, gooey mass.
   • Add some of the 38-degree Celsius (100-degree Fahrenheit) chocolate from the bowl to get the chocolate workable again. Gently work the chocolate around.
     
     
     
   • Return the chocolate back into the bowl with the 38-degree Celsius (100-degree Fahrenheit) chocolate. Stir it gently, and try not to create bubbles.
     
     
     
   • Check the chocolate's temperature. You want it around 32ºC (90ºF), but never over 33ºC (92ºF). Anything higher than this and you may need to temper the chocolate again.
   • Alternatively, you can purchase a tempering machine on the Internet for $300-400 USD.
     
     
     
8. 8
   Mold the chocolate while it is still at about 32ºC (90ºF). Pour the chocolate into the molds, being careful not to spill.
   
   
   
   • Some people find it effective to use a large syringe to place chocolate in the mold, but you may find it easy enough to just pour with a steady hand.
   • When all of the chocolate has been added to the molds, you may either freeze, refrigerate, or let the chocolates harden at room temperature. There's no right way to do it; choose whatever method works best for you. However, you might be influenced by room temperature if you live in a warmer climate, in which case finding a cooler spot for hardening the chocolate will be essential.
9. 9
   Remove the chocolate from the molds after it has hardened. The molded chocolate should have a glossy appearance and should snap cleanly in two.
   
   
   
   • If you are unsatisfied with your chocolate, you may re-temper the chocolate as long as the chocolate remains dry and you haven't burned it.

Cocoa Powder Method

This method "revives" cocoa powder and turns into an easy-to-make chocolate.

1. 1
   Place the water in a pot and heat it. Keep it below boiling.
2. 2
   Combine the cocoa powder and softened butter in a bowl. Cream together until you have a smooth paste. Use a fork, food processor, or even an immersion blender to eliminate lumps.
3. 3
   Add the cocoa powder mix to the hot water and stir. Allow the temperature to rise back up. Again, it should be hot but not boiling.
   • Pour the hot mixture into a bowl.
4. 4
   Sift sugar and powdered sugar together in a separate bowl. Eliminate as many clumps as you can. Stir the sugar mixture into the hot cocoa mix.
   • Add milk. Blend until smooth.
5. 5
   Pour the mixture in thin layers across the bottoms of various containers. Since the chocolate will take the shape of the container, a rectangular casserole dish will work well for a rectangular bar. You can also use candy molds.
6. 6
   Harden overnight in the refrigerator or freezer.

Sweet Chocolate Frosting cake

 

 Sweet Chocolate Frosting cake

 

 

Ingredients

• 12 ounces cream cheese, softened
• 1 1/2 sticks unsalted butter, softened
• 4 1/2 cups confectioners' sugar
• 1/2 cup unsweetened cocoa powder
• Salt
• 1 pound 2 ounces bittersweet chocolate, melted and slightly cooled
• 1 1/2 cups creme fraiche or sour cream

Directions

1. Step 1Beat cream cheese and butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Sift together sugar, cocoa powder, and 1/4 teaspoon salt; gradually beat into cream cheese mixture. With machine running, pour in melted chocolate in a slow, steady stream. Beat in creme fraiche until well combined. If frosting doesn't seem firm enough, refrigerate for 10 minutes. Beat before using.

       Cream Cheese and Poppy Seed Cakes 

 Ingredients

• 1 cup (2 sticks) unsalted butter, softened, plus more for molds
• 1 1/2 cups cake flour (not self-rising), plus more for molds
• 1/2 teaspoon coarse salt
• 1 1/3 cups granulated sugar
• 3 large eggs, plus 3 large egg yolks
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup whipped cream cheese, room temperature
• 3 tablespoons confectioners' sugar, plus more for dusting
• 1 teaspoon poppy seeds

Directions

1. Step 1Preheat oven to 325 degrees. Butter twelve 3 1/2-inch brioche molds or a standard 12-cup muffin tin. Dust with flour; tap out excess. Whisk flour and salt in a medium bowl. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until light and fluffy. Mix in eggs and yolks, 1 at a time. Add vanilla and 1 1/2 teaspoons water; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined, scraping down sides as needed. Spoon 1/3 cup batter into each mold.
2. Step 2Beat cream cheese and confectioners' sugar in the clean bowl of the electric mixer on low speed until creamy and combined. Spoon 1 tablespoon mixture onto batter in each mold; sprinkle with poppy seeds. Bake until a cake tester comes out clean, about 25 minutes. Let cool 5 minutes; transfer cakes to a wire rack to cool completely. Serve dusted with confectioners' sugar.

 

Strawberry Torte Roll Cake

Ingredients

• Unsalted butter, for pan
• 8 extra-large eggs, room temperature, separated
• 1/2 cup granulated sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup cake flour (not self-rising)
• 2 teaspoons sifted baking powder
• 1 pint heavy cream
• 2 tablespoons confectioners' sugar, plus more for work towel
• 1 quart strawberries, washed, dried, and hulls removed

Directions

1. Step 1Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.
2. Step 2In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.
3. Step 3In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.
4. Step 4Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.
5. Step 5Meanwhile, set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners' sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside.
6. Step 6Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners' sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
7. Step 7Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.