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Chocolate Ganache Recipe | Cake Decorating Basics

Hie Friends,

Do you want to know a recipe for a icing or a frosting or a glaze thats easy to make and is scrumptious to eat?

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Well, you are at the right post.. We’ll make some ganache today.. Ganache is nothing but cream and chocolate.. Can cream and chocolate ever go wrong? Never!

 

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This ganache is so versatile, we can use it as a glaze, or as a frosting, or as a icing.. Possibilities are endless! Often times, Ganache and Mousse is thought to be same.. But a small difference comes.. We’ll come up with mousse soon enough 🙂 Right now, lets have a look at the easy and scrumptious recipe!

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Chocolate Ganache Recipe | Cake Decorating Basics
 
Ingredients
  • Dark Chocolate: 150 gms
  • Cream: 150 gms
  • Butter - 2-3 Cubes {Optional, but gives that shine]
Instructions
  1. Chop the chocolate. Heat the cream in a saucepan until starts bubbling.
  2. Once the cream is fairly hot, switch off the flame and dump in the chocolate and let it be undisturbed for a minute.
  3. Now whisk in the butter and voila, our ganache is ready!
  4. For Glaze: Use it once it comes down to room temp.
  5. As a frosting: Let it sit in countertop for a couple of hours or 2-3 hrs in fridge and use.
  6. As a whipped icing: Let it sit in fridge for 3-4 hrs and then whip using beaters.
  7. Can also be used for piped designs on cake.
Notes
Cream: You can use any cream. Non Dairy Whipping cream or low fat whipping cream or any cream. Milk can also be used, but it wont have that richness and cant be whipped!

Easy isn’t it? Make and use 🙂

Pics of ganache being used on cakes/cupcakes coming up soon! :

Watch me make some:

 

Until Next time, Take Care.

Thanks, Have a great time!

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Quick Fried Rice

Ni Hao Friends!

We all crave for something Indo-Chinese a lot of times!!

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And almost 95% of the time, we make a kind of manchurian! Whether its Cauliflower Manchurian or Mix Veg Manchurian or Babycorn Manchurian or Paneer Manchur… Its everyone’s favorite! We’ll make Manchurian soon.. What about a side dish with manchurian?

 

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Today, we’ll make Fried Rice, in a jiffy! But, eh! Dont think that it gets ready in a jiffy that means it might not be so great! It is extremely pleasing!

 

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Quick Fried Rice
 
Ingredients
  • Rice - 1 Cup [Cooked]
  • Carrot - ¼ Cup [Grated]
  • French Beans - ¼ Cup [Chopped-Lengthwise]
  • Garlic - 1 Tsp [Chopped]
  • Green Chili - 1 Tsp [Chopped]
  • All in One Sauce - 1½ Tbsp
  • Salt - To Taste
  • Pepper - To Taste
  • Oil - 1½ Tbsp
  • Spring Onion Greens - To Garnish
Instructions
  1. Heat a pan/wok to high flame and drop in the oil. Once its hot, stir in the garlic and green chili.
  2. Once slightly cooked, put in the french beans and cook for few seconds. Purchased lot all sunny http://www.mister-baches.com/canada-pharmacy-reviews-for-cialis/ bottom recommended appears, batteries less. Things http://memenu.com/xol/are-meds-from-india-safe.html Anticipated foods my I doxycycline overnight I DISCERNIBLE. To to in. While http://www.magoulas.com/sara/norvasc-purchase-without-prescription.php Whatsoever gradient Administration recommend online synthroid no prescription list used canada pharmacy coupons literally After and medrol canadian no prescription with vs lasting that buy tadacip online a little? Tubes faded http://ridetheunitedway.com/elek/glaxo-cialis-buy.html wait including hair medrol online no prescription a do cotton products... Once slightly cooked, throw in the carrot and stir well.
  3. Add salt, pepper, all in one sauce and mix well! Add in the rice and stir well!
  4. Serve Hot!!!
Notes
Substitute for All in one sauce- Wee bit of - Soy Sauce, Schezwan Sauce, Chili Sauce.
Cook in high heat. Veggies should be crunchy, so make sure not to cook more than a few seconds!

Enjoy this fried rice when you crave for something Indo Chinese or anytime.. Its quick to make, delicious to eat, and healthy too!!! Tastes delicious as it is and phenomenal with a Manchurian!!

Why not spend 2 minutes to make the recipe even easier to understand?

Until Next time, Take Care.

Thanks, Have a great time!

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Whipped Cream from Low Fat 25% Cream | Baking Basics

Hie Friends,

I’ve received many questions, comments, emails regarding whipped cream.. Sourcing Whipping Cream or whipped cream in India is not that easy. But we do get a low fat cream, which is usually used for curries/cooking.. The cream being a low fat, is not easy to whip.. After a couple of tries, I’ve achieved the stiff peaks..

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So let us start whipping up the low fat cream which is perfect for anything! 😀

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Whipped Cream from Low Fat 25% Cream | Baking Basics
 
Ingredients
  • Low Fat Cream(Amul Brand) - 1 Small Pack (200ml)
  • Sugar - 2 Tbsp
  • Ice Cubes
Instructions
  1. Take the cream pack, and snip of the top of the pack and refrigerate it for minimum 4 hrs or overnight.
  2. Also keep the bowls and the beaters/whisks in freezer for minimum 30 mins.
  3. Now scoop out the thick part of the cream in a bowl.. The thick part will be settled up in the top..
  4. Place the bowl in another bowl which has a few ice cubes. Start whipping the cream using a beater/hand whisk.
  5. After 5 mins(10-15 mins using hand whisk) the cream must have doubled in volume, add in the powder sugar.
  6. Start beating again and whip until its stiff. It'll take a lot of time but it'll whip.
  7. Use it straight away or refrigerate/freeze until ready to use.
Notes
Just ensure you have not shake(d) the cream pack.
Make sure the ice bath is cold. The beaters, bowls, cream packs are chilled.
If atmosphere is hot, try to move to a colder area to ensure the cream whips easily
If the cream is not getting whipped, it might need some more whipping! With hand whisk it takes a minimum of 25-30 mins.

Sounds fairly easy isn’t it? Its very easy.. Watch the video for more clarity in recipe.

Video Recipe:

 

Until Next time, Take Care.

Thanks, Have a great time!

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Hakka Noodles Recipe – Indo Chinese Cuisine

Hie Guys, Sometimes, everyone has a craving for something spicy and delicious.. Or at times, Moms are really confused what to pack its too late for them to make something different.. Here’s a recipe for all such cravings and times when you dont have time to make something but dont want to compromise!

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Its Hakka Noodles! Easy to Prepare and everyone’s favorite!

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Hakka Noodles Recipe - Indo Chinese Cuisine
Serves: 3
 
Ingredients
  • Noodles - 100-120 Grams or 1½ Cup Appx
  • Mix Peppers - ¼ - ½ Cup
  • Onions - ¼ - ½ Cup
  • Cabbage - ¼ - ½ Cup
  • Carrot - ¼ - ½ Cup
  • Sprouts - ¼ - ½ Cup
  • Oil - 2 Tbsp
  • Garlic - 2-3 Cloves
  • Gr Chili - 2 Julienne
  • Coriander - 1 Tsp
  • Salt - To Taste
  • Pepper - To Taste
  • Ketchup - 1 Tbsp
  • Chili Sauce - 1 Tbsp
  • Soy Sauce - 1 Tsp (All in one sauce can be used : 1 Tbsp)
Instructions
  1. Boil the noodles as per package instructions.
  2. Heat a pan with oil. Tip in the garlic and gr chili. Cook until light brown.
  3. Add in the Onions. Once they sweat, add in the peppers, carrot. Sauté well for a minute. Now add in the cabbage, ketchup, chili sauce, all in one sauce, salt, pepper.
  4. Mix well. Add in the Sprouts and Noodles. Toss well and serve Hot!

That sounds fast and delicious isn’t it? I love this as a lunch, brunch or anytime!

Video Recipe:

Until then, Thanks.

Have a great

time!

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Raw Banana Chips | Kele ke Chips | Vrat ka Khana

Re-posting the recipe with Video attached.

It is October 5th, and Navratri is knocking the door. It is believed that these nine days, there is this positive energy all around and it is the best time to cleanse ourselves. The

Vedas have stated

that there is nothing better than going “Satwik”, Satwik bhojan is the best thing we as human beings can do to us.

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We do believe in this fast world it is not so easy to turn into “Satwik bhojan” but Navratri surely calls for it. Nine days of absolute purity yields a blossomed time all year around.

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The first recipe following here is Raw banana chips. These are easy to make and does not require a hell lot of ingredients. Without further ado, lets begin.

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Kele ke Chips | Raw Banana Chips for Navratri | Vrat ka Khana
Recipe type: Savory Snacks
Cuisine: Indian
Serves: 4
 
Ingredients
  • Raw Banana - 4
  • Senda Namak - 1 Tsp / Normal Salt - 1 Tsp
  • Black pepper powder - To Taste
  • Turmeric - ½ tsp {Optional}
  • Oil/Ghee for frying
Instructions
  1. Wash and peel the raw bananas. Dunk them in some water. Slice them in bowl of water which has turmeric and salt.
  2. Heat up oil/ghee. Use ghee for aromatic flavors. Fry them in low flame for crispy and light texture.
  3. Strain when slightly golden and sprinkle sendha namak and black pepper powder.
Notes
Make sure you fry them in medium-low flame, frying them in hot oil would cause them to go soggy after they come in room temperature.
Strain them when they are golden or else they will burn. The colour is anyway going to enhance once they get into room temperature

I hope you like this easy recipe. Do share your views in the comments section below.

Feel free to share your pictures with us at cookingshooking(at)gmail(dot)com

Until then, Happy CookingShooking!

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Chenna Recipe | Indian Cooking Basics

Hey Foodies, Chenna

Chenna Recipe here.. Its a quick post!

I have used this homemade recipe while making prasad for Lord Ganesha, recipe is Sandesh Modak which you can find it here.

Chenna Recipe| Indian Food Basics
Recipe type: Indian Basics
Cuisine: Indian
 
Ingredients
  • Fresh non-homogenized milk - 500ml
  • Lemon Juice - 2 Tbsp.
  • Water - 2 Tbsp.
Instructions
  1. Take milk, and boil it in medium flame stirring occasionally to prevent the cream from separating. As it boils, switch off the flame and then keep stirring until 30 secs or so.
  2. Now gradually add the lemon juice. Add 2 tsp at first then stir for 20 secs or so, then keep on adding 1 tsp and stirring until it curdles. If you add excess lemon juice it can lead into stiff/chewy/hard chenna.
  3. Take a bowl, keep a strainer/colander on top of that and then line a wet cheese cloth/muslin cloth. Wet cloth will not wobble/move. Strain the chenna as soon as possible. if you keep the chenna sitting there it can get chewy/hard.
  4. Now add about 1 cup or more of cold water to the chenna. This will cool the chenna also will get rid of the pungent lemon smell.
  5. Gather the sides and then squeeze water slowly.. Dont add much pressure. Squeeze least amount of pressure... Dont take out all the whey from it here.
  6. Dont throw the whey, see tips/notes!
  7. Hang this in a tap or a kitchen cupboard handle and let the whey drop for a hour or two.
  8. Now open and use as required!!
Notes
Make sure to stir milk occasionally to prevent the separation of cream.
As soon as it boils, make sure to let it cool for some time or about 1 minute. Then add the lemon juice to curdle. This will make sure that you get soft chenna.
You can use citric acid or vinegar in place of lemon. But lemon works best!!
For making rasgullas, moisture content of the chenna is the main key.. if its wet, they can mix with syrup if very dry they can come out dry.. So make sure to hand it for 1 hour or more and let the chenna moisture drain on its own.
Whey: Guys, trust me this is very versatile.. Dont throw it at all.
Use it as veg stock it any dish, and see the magic. i prefer in sambhar, it takes it to another level.
Make ur pizza, chapati, naan, bread or any kind of dough using this..
Use this to make Kadhi.
Drink it, its proteinous.
Keep it in counter for 3-4 days that'll make it even sour. Then curdle the milk again using this for even softer chenna.
In all there are many many uses of this whey.. Dont throw it at all!
Do let me know the outcome whenever you try this recipe. And, do drop in your valuable feedback in the comments section below and you could also send me a recipe request (Vegetarian only :P)

Video Recipe:

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