November 29, 2011

Nutella and Raspberry Jam Cake

Nutella and Raspberry jam cake

I had big plans for Aswin's birthday this year. We invited a few friends, I had my menu ready, shopping done and then Ameya fell ill. So we ended up cancelling the dinner plans but I decided to bake a cake instead continuing the tradition of last few years. For this year I chose to make a nutella and raspberry jam cake. I had frozen some raspberries from the summer which were perfect for the jam.

I wasn't sure how the combination would work. The cake turned out moist and delicious. I put some jam and some custard in the middle and topped it with some hazelnut chocolate. We had it with some sandwiches and it made for a perfect tea-time break. And Lil A enjoyed blowing on the candles!


For Raspberry Jam:
1/2 cup frozen raspberries
1 tspoon grated fresh ginger
1 tbspoon lemon juice
1/4 cup sugar

For the cake
2 cups flour, plus more for dusting pan
1 tspoon baking powder
1/4 tspoon salt
1 stick unsalted butter, softened
3large eggs
2 tspoon vanilla extract
1 1/4 cups sugar
1/2 cup Nutella
3 tbspoon milk
1/2 bar of hazelnut chocolate


For Raspberry Jam:
 Heat a small sauce pan and add frozen raspberries, ginger, lemon juice and sugar.
Cook on medium heat, stirring constantly, until jam comes to a boil and thickens.
Set aside to cool.

For the cake:
Preheat the oven to 325° and grease a couple of cake pans.
In a small bowl, lightly mix the eggs and the vanilla and set it aside. Strain the flour with the baking powder and salt and keep it aside.

Now beat the butter and sugar till it's fluffy. Add in the egg mixture until it's fully incorporated. Then add the flour mixture in small batches, till it mixes to a nice batter.

Thin the nutella with the milk. I just microwaved it for 30 seconds a couple of times till it became a smooth mix.

Nutella and Raspberry jam cake

In each pan, spread 1/4 of the batter and add in nutella and raspberry jam. Swirl it around with a fork. Then add another 1/4 of the cake batter with nutella and raspberry jam.

Bake the cake for 45-55 minutes till a toothpick comes out clean. Let the cake cool for a couple of hours.

While the cake is cooling, make the custard (optional). Mine became a little runny and oozed out of the middle.

Assemble the cake with the remaining jam in the middle. For the topping melt the hazelnut chocolate with a couple of tablespoons of milk and spread it over the top.

Nutella and Raspberry jam cake

Now cut a big slice and serve!

November 22, 2011

An Open Source Recipe - Tofu and Green Beans Rice

Beans and Tofu Rice

To tell you about the name, I will have to tell you a story about introducing a friend and colleague to Indian food. She is our new webmaster at work and I took her to Suvai, an Indian restaurant for lunch. As we were walking in, she said she's not a fan of spicy food. I was in two minds about the buffet. Just then the manager came in and insisted that we taste the food "It's not spicy at all".

And I'm glad we did. The lunch was great and the couple of things that stuck out to her was the coconut rice and the beans poriyal. On the way back we started to talk, "How can we make a one pot meal with the combination?" she asked. And we started talking about all the things we can add to it to make it a one pot meal. So it was a collaborative effort. And the name is in her honor - open source.

It'll make an interesting twist to the green beans if you decide to take this to the Thanksgiving table.

And in the true open source fashion, go ahead and make this and create your own twist. Send me a link if you make this with your own flavor and I will add it to the main post.

1 cup rice (I used brown rice)
1 cup chopped green beans
1/2 pack extra firm tofu
1/2 tspoon turmeric
1/2 tspoon red chilli powder
1/2 tspoon cumin seed powder
1/2 tspoon mustard seeds
1/4 cup coconut
1 red chilli
2 bay leaves
3-4 curry leaves

1/4 cup nuts (I used almonds, but really any one would work)
2-3 tbspoon oil
salt to taste

Here are the three main ingredients:

1. Boil the rice.

Beans and Tofu Rice

2. Cube the tofu and stir fry them in a tbspoon oil with 1/4 tspoon turmeric powder and 1/4 tspoon chilli powder.
Beans and Tofu Rice

3. In a saucepan, heat oil and temper it with mustard seeds, bay leaves, chilli and curry leaves. Then add the green beans, and saute for a couple of minutes. Add the grated coconut, cumin seeds powder, turmeric powder, red chilli powder and salt and cook till the green beans are tender.

Beans and Tofu Rice

In the same pan, add the rice and mix it well with the beans. Then add the Tofu and the nuts. Stir for 2-3 minutes till everything mixes well together.

Beans and Tofu Rice

Serve warm. Happy Thanksgiving everyone!

November 10, 2011

Another Thanjavur marathi recipe - Daangar

Daangar - tanjore marathi

It's not a dagger, it's daangar a tanjore marathi delicacy with a fierce name!
I had heard about it a few times, but never tasted it. This time when my MIL was visiting, I asked her to make some. It's simple and makes for a quick side dish to Tamarind rice, Ambat bhaji. We had ours with Tamarind Pohe (recipe coming). It is also had as a first course to a meal.

The photos are not the best, but I wanted to capture all the steps and get all the titbits that go along with making a recipe as she made it with a 11/2 year old tugging me saying "up" "up" all this time. He wanted to be a part of the conversation too. 

The urad dal flour soaks the excess sourness of the buttermilk and makes it nice and creamy side dish. I think it would go well with parathas as well and intend to try the combination over the weekend.

Here is how to make it:

2-3 tbspoon urad dal - you can get this readymade in Indian stores
1 cup buttermilk ( I used homemade yogurt and water)
4-5 curry leaves
1 red chilli
1/4 tspoon mustard seeds
1/4 tspoon cumin seeds
1/4 tspoon urad dal
pinch of asafoetida
salt to taste
1 tbspoon oil

Daangar - tanjore marathi
Take the urad dal in a bowl and

Daangar - tanjore marathi add the buttermilk till you get a creamy smooth paste with no lumps.

 In a separate pan, heat oil and temper it with asafoetida, red chilli, curry leaves, mustard and cumin seeds and urad dal.

Daangar - tanjore marathi Add it to the urad dal paste, add salt and mix it all together.

It's ready to be eaten!


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