Sunday, February 26, 2012

The Big Switch

I'm moving Amchi Bong Konnexion to wordpress after procrastination for a long time. Many told me that they faced issues while commenting on the posts. With a heavy heart, I'm making this move. My heartfelt thanks to all of you who have been frequenting here in spite of me being not-so-regular. Please add my new URL to your reader list and hope to see you around.

http://amchibong.wordpress.com/

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Thursday, February 16, 2012

Eggless Bottlegourd Chocolate Cake for Sunny's Birthday



Keeping up with the self imposed tradition, celebrated Sunny's birthday yet again this year. Ma made Nolen Gurer Payesh and I made a few mini cakes and cupcakes.

Recipe source: Ruchik Randhap

Ingredients:r
AP flour / maida - 1 cup
Unsweetened cocoa powder - 6 tbsp
Powdered Sugar - 1/2 cup + 3 tbsp
Baking soda - 1 tsp
Instant coffee powder - 1 tsp
Salt -1/8th tsp
Odourless oil - 1/4 cup [I used sunflower oil]
White vinegar - 1 tsp, diluted
Vanilla extract/essence - 1 tsp
Water - 3/4 cup
Bottle gourd - 1 cup grated

Method:
1. Preheat oven at 180 degrees C for 10-15mins.
2. Grease a 7" round cake tin with oil and line it with parchment paper - or just grease it well & dust it with flour. Keep aside.
3. Sift all the dry ingredients - flour, cocoa, sugar, salt, baking soda & coffee powder together in a large bowl
4. Make a small well in the centre of the dry ingredients and add the wet ingredients - oil, vinegar, vanilla & water. Mix well.
5. Squeeze out excess water from the bottle gourd and add to the mixture and combine. Pour the contents into the prepared cake tin and bake for 30-35mins or till the skewer inserted in the centre comes out clean.
6. Remove the cake from the oven and allow it to cool in the tin for 10-15 after which you can gently invert it onto a wire rack and leave it uncovered to cool completely.

PS: I made 2 small cakes and 6 cupcakes with this batter and baked for around 20 mins.








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Monday, February 13, 2012

Udupi Diana Style Veg Cutlets for Valentine's Day



During my childhood days, visits to Udupi would be incomplete without dropping by the very famous Diana. I still remember very well that I always ordered Puri Kurma and Rose Milk. While others would order Diana special cutlets, I would not as much as sniff them. I would happily hog on my favourite palette. There was one more favourite which my Ajja would get parceled from Diana if ever he visited Udupi just for us back home. The dish was Dingri Paneer and it used to taste out of the world. We used to literally lick off the containers. Now that I am a Mommy and educate my kids on how important it is to eat veggies for them to grow 'beeeg' and 'strong', I have no other way but to eat them myself. Cutlets are one of the best ways to consume lots of veggies while gastronomical pleasure is guaranteed.

On this Valentine's Day, make these cute looking, tongue tingling, beet red, heart shaped snacks for your loved ones.

Recipe Source: Divya's Easy Cooking
Ingredients:
Potato – 3 medium, cooked and mashed
Carrots – 3 medium, peeled and grated
Beetroot – 1 big, peeled and grated
Onion – 1 medium, chopped
Green chilly – 1, chopped
Garlic – 2-3 cloves, chopped
Salt to taste
Garam masala – 1 tsp
Bread slices – 4, dipped in water and squeezed to a pulp
Bread crumbs – 100 gms
Maida – 2 tbsp
Oil – for frying

Method:
1. Heat oil in a kadai and add green chillies and garlic paste.
2. Saute for a minute and then add the chopped onion.
3. When the onion starts turning light brown, mix in the grated carrot and beetroot.
4. Add garam masala and salt to taste and mix well.
5. Cook on a low flame till the water evaporates and the mix becomes dry.
6. Let it cool and then mix in the mashed potatoes and bread pulp.
7., Make small balls of the mix and flatten it using your palms. You can use a cookie cutter or a round shaped lid of any container to cut into desired shape
8. Keep it in the fridge for a while to firm up.
9. Make a paste using ½ a cup of water and maida. (You may use whisked egg instead)
10. Dip the flattened discs first in the maida-water and then roll it in the bread crumbs.
11. Arrange on a plate and refrigerate for 2-3 hours.
12. Heat oil in a kadai for deep frying the cutlets. Make sure the oil is really hot before putting in the cutlets.
13. Add the cutlets to the hot oil and fry till they become dark brown on both sides.Serve hot!!


 

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