Eggless Black Forest Cake Recipe

Black forest cake is my most favourite cake.. Making black forest cake at home is like dream came true for me ..

Yesterday we celebrated our 8th wedding anniversary and I made this cake for the celebration. It came out very well.We loved it. It was soft , juicy and I used whipping cream for the first time ever…The cream was delicious and light..

 I must thank Valarmathi of Bake pipers for guiding me in how to make whipped cream with some useful tips.I thought of whipping the cream using my electric blender which I use for whipping curd but it pulled my leg. The cream dint come out well with soft peaks as I expected . So I used my hand whisk after watching an you tube video and beaten it to the maximum to get soft n firm cream. I did for nearly 30 minutes with Sendhil’s help. He saw me struggling with the cream and he told “will buy a beater soon” , Yay . It was really tiring and painful but somehow I made the cream thick and frozen it till use. So electric beater is mandatory to make whipped cream at home.

 The recipe I have given here is perfect to make a delicious cream.. Hope I can do the cream in correct consistency with electric beater and design the cake well in future.. I used “ Tropolite”  heavy whipping cream to make the topping. I bought it from General food additives (GFA) at seshadripuram. 

Coming to this cake, I got this recipe from Aval vikatan magazine. It was the recipe given by Mrs. sundari of “Shilpa cookery” in T.nagar , Chennai..The cake came out very soft and spongy.. .. I dint use cherry syrup for layers instead I used Thumps up drink and little sugar syrup to make the sponge soft and juicy.. 

Also I refrigerated the cake over night before cutting it. If you plan to make this cake for some celebration , its better to make it the previous day , refrigerate it over night and then use it for the best result.. U can use this cake recipe for making eggless chocolate cake too.

INGREDIENTS
 

For cake base Maida / All purpose flour – 1 cup  Sweetened condensed milk – 1/2 tin ( 200ml) Powdered sugar - 2 tbsp Baking powder – 3/4 tsp Baking soda – 3/4 tsp Cocoa powder – 3 tsbp Lukewarm Milk – 3/4 cup Unsalted Butter – 1/4 cup ( 50gms) Vinegar or apple cider vinegar - 1 tsp Vanilla essence – 1 tsp For sugar syrup Sugar – 1/2 cup Water – 1/2 cup Thumps up or pepsi or coke  – 4 tbsp  For whipping cream Heavy cream – 1 cup OR Thick Fresh cream – 2 cup (Amul cream) Icing sugar – 5 tbsp Vanilla essence – 1 tsp For decoration Cherries – 1/2 cup  ( Reserve few cherries for decoration and chop the remaining) Chocolate vermicelli – 1/2 cup Silver sprinkles – few Chocolate shard/gratings – 1/4 cup

METHOD

Refrigerate the heavy cream for 24 hours before using it..Keep ice cubes ready. Freeze the bowls ( which you are going to use for whipping) , paletted knife , beater blade for 1 hour.. Sieve maida , baking powder , baking soda , cocoa powder in a bowl. In another bowl Mix milk and vinegar. Set aside for 5 minutes. Then add melted butter, condensed milk , vanilla essence and mix well. Now add the maida mixing well in one hand. The mixture thickens to ribbon consistency. Grease the baking pan with butter and sprinkle maida over it OR line the pan with butter paper.  Pour the cake batter. Spread it well..Pat the pan for even spreading and pour the cake mixture to the baking pan..Pat it well.. Preheat the oven in 180c for 10 minutes and bake the cake for 20-25 mins in convection mode..Keep an eye after 15 minutes.. Remove the cake after 1 hour and let it cool down completely.. In the mean time , make the whipping cream. In  a wide bowl , take the ice cubes and keep another vessel over it. Then add 2 cups of whipping cream and beat it for 3 minutes. When it becomes slightly thick add the icing sugar , vanilla essence and mix well.Again beat it for 2-3 minutes till soft peaks form and the cream becomes thick. Do not over beat the cream. Over beating leads to cracking of cream while applying or it may become butter. Make the sugar syrup by mixing water and sugar. After the sugar is well dissolved , allow it to boil for few seconds , make a thin syrup , mix vanilla essence and keep it refrigerated to cool down. After the cake is completely cool, remove the extra dome in the cake and level it. Cut the cake horizontally and into two round shaped pieces. Sprinkle few tbsp of sugar syrup and thumps up all over the cake pieces. Make sure the cake should not be too soggy. Then apply the whipped cream on the both pieces for 1 inch thickness and sprinkle chopped cherries. Then invert the cake one over the other and drizzle some more syrup on top of the cake .Then apply a layer of cream to cover the cake completely. Refrigerate it for 30 minutes. Then remove the cake and frost the cake with another layer or whipping cream. Use a piping bag and a star mould to decorate the cake and place some whole cherries on top of the cake. Sprinkle the vermicelli and sprinklers..Refrigerate it over night or minimum of 3-4 hours..Serve and enjoy!!

NOTE

Whipping cream doubles in quantity . So adjust as per your need. For this measurement u get approximately 2 cups. I still have some left over whipped cream and iam blinking what to do with it.. . U can store the left over whipped cream for 3-4 days in refrigerator. I have used thumps up and sugar syrup for drizzling over the cake. U can also use cherry syrup instead of this.. As far as I heard rum is used to give a strength and flavour , but I wanted to make it alcohol free, So I used thumps up here..U can also use pepsi or coco cola or any aerated drink..

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ALOO PEAS MASALA | SIDE DISH FOR ROTI

I tried this potato peas masala recipe from Sabdha’s kitchen. My husband likes a kurma if it is mildly spiced..So i was searching for the same and i got this recipe. . Actually the original recipe was from Mrs. Revathy shanmugam using field beans.Sudha had adapted that recipe and made it using aloo and peas.I too tried the same way but i made a slight change in the recipe to suit our taste buds.I have tried this twice and first time i made with baby potatoes.As i made this kurma for dinner , i couldn’t click in natural light.This is my first attempt in taking a low light picture. Hope it looks OK ..Soon i’ll update the picture.. The consistency of this masala can be adjusted as per ur wish. I wanted it thick. U can make it watery as sudha made.. Both the ways it tastes great Thank u sudha for this yummy gravy recipe..

INGREDIENTS
1 cup - 200ml

Potato – 3 nos ( small sized) Green Peas – 1/4 cup To grind Tamarind – Marble size Grated coconut - 1 tbsp Red chilli powder – 1 tsp Dhania powder – 1 tsp Green chillies – 2 nos Big onion – 2 nos OR  small onion -  12 nos Cashew – 5 – 7 nos Coriander leaves – 1/4 cup Garam masala powder – 1 tsp To temper Cooking oil + Ghee  – 1 + 1 tbsp Mustard seeds – 1 tsp Crushed garlic – 8-10 nos

METHOD

Pressure cook potato and peas and set aside. Grind all the ingredients given under “ To grind” to a smooth paste.. In a wide pan heat oil and splutter the mustard seeds and add the crushed garlic.Saute till nice aroma comes out.. Then add the ground masala paste and saute in low flame for 10-15 minutes till masala thickens and raw smell emanates..Now add the cooked peas and potato and mix well.Add the required water and allow it to boil till the desired consistency is reached.. Finally add the coriander leaves and serve with roti !!

Here is a picture of kurma i made with baby potato

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Falooda Ice Cream Recipe | Royal Falooda

Falooda or faluda, is a very popular dessert in Mumbai. Though Iam in Bangalore for the past 6 years, I have not tasted it. I heard Sivaraj lassi bar is very famous for falooda in Bangalore. I have to taste once there.

 Last month I tasted this falooda in Saravana’s icecream parlour, Salem. I never thought I would make this at home. Thanks to Vanitha magazine and to my neighbour. She read the book and told the recipe to me. I have tried this thrice so far. Its a very easy & very tasty dessert recipe.

As you all know, falooda is a mixture of falooda sev, basil seeds( Sabza/Takmania), Jelly crystals, sugar syrup and ice cream. I bought falooda sev / vermicelli and falooda seeds from Nilgiris, Brigade road-Bangalore. Sabza / Takmania seeds is a best coolant for summer. This is a perfect dessert/drink to beat the summer heat. The best thing about this recipe is we can pre prepare all the ingredients and refrigerate it. Just mix everything and serve chilled whenever required & it tastes AWEWSUM !!. One sad thing is when I finished clicking, ice cream got melted and spreaded all over the glass.. Still then it was very tasty!

INGREDIENTS

1 cup-250ml

For 2 persons

Falooda sev / Vermicelli – 1/4 cup Boiled Milk – 1 cup ( adjust) Rose essence – Few drops Basil seeds / sabza / takmania seeds – 3 tbsp Sugar syrup -  4 tbsp Food color – Few drops ( yellow , green or any color) Strawberry jelly – 4 tbsp Mixed fruits – 1/4 cup ( apple , banana , pineapple etc) Vanilla Ice cream  - 4 scoops Chopped nuts – 1 tbsp (optional) Falooda glass – 2 nos

HOW TO MAKE FALOODA AT HOME - METHOD

Here is a picture of falooda sev and seeds. Prepare slightly thick sugar syrup ( gulab jamun syrup consistency) , add yellow food color and set aside. Make the strawberry jelly as per the directions given in the packet and keep it ready. Soak the falooda seeds in hot water till it bulges. Drain the excess water and keep aside.. Boil the falooda sev in milk till it cooks . Make sure it should not be mushy. After all the milk is drained , switch off the flame and add few drops of rose essence, mix well and set aside. Cut all the fruits into small pieces. For serving, take a falooda glass, add 2 tbsp of sugar syrup in the bottom. Then add 2 tbsp of soaked basil seeds on top of sugar syrup. Add 2 tbsp of chopped fruits & nuts, falooda sev, strawberry jelly on top of one another.. Finally add 2 scoops of ice cream and decorate with a cherry. Serve immediately !

Note

To make a falooda drink, add milk instead of ice cream. U can also add chopped nuts for more richness. Falooda sev can be replaced by payasam vermicelli/semiya. Basil seeds is a must for this recipe which makes this dessert healthy too.

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PANAKAM, NEER MOR RECIPE | RAMANAVAMI, TAMIL NEW YEAR RECIPES

We make panagam for Rama navami and Tamil new year. Its a very flavourful , delicious  and a healthy drink. Its a mix of flavourful spices like cardamom , edible camphor , dry ginger powder and cloves sweetened with jaggery .  Neer mor is nothing but spiced buttermilk.. 

We make this on Rama navami and Tamil new year day and offer to god. I learnt both these recipes from my MIL. She prepares these drinks well in advance ( 2-3 hrs before drinking) so that all the flavours gets infused into the water and it will be very tasty while drinking.. So I too follow the same way and I make panakam at night for the next day consumption.. Neer more tastes the best when you make it at least two hours before drinking.. Keep it in refrigerator and serve chilled during summer !

INGREDIENTS
 1 cup - 240ml

Water – 1 cup Powdered jaggery – 3 tbsp Cardamom – 2 nos Cloves – 1 or 2 nos Dry ginger powder – 1/4 tsp Edible camphor – A pinch Tulsi leaves – few (optional) Tamarind -  1 seed ( very small piece, soak & add the extract) OR Lemon juice - Few drops Salt – A pinch

METHOD

Crush the cardamom with skin and cloves slightly and add them to a cup of water. Soak a small piece of tamarind and add the extract to the water. Instead of tamarind extract, you can add lemon juice. Then add the powdered jaggery , salt , edible camphor , tulsi leaves and mix well. Let it stay for an hour. Then filter the water and drink.. Enjoy !

NEER MOR

INGREDIENTS
1 cup - 240ml

Curd / yoghurt – 1/2 cup Water – 1.5 – 2 cups Ginger – 1/2 inch piece Green chilli – 1 no (small, finely chopped) Chopped Curry leaves – few Chopped Coriander leaves - few Salt – As needed To temper Mustard seeds – 1/2 tsp Hing / Asafetida – A big pinch

METHOD

Whisk curd & water adding salt. Set aside..Now add the chopped curry leaves , coriander leaves. Crush the ginger and green chilli . Add to buttermilk..Temper with mustard seeds and hing. Mix well and enjoy !

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Tomato Onion Chutney Recipe ( For Idli, dosa)

I tried this onion tomato chutney recipe for kushboo idli from Nags space. It was tasting great. Sendhil loved it a lot and had two more idlies . Thank u Nags .Its a very simple recipe. I make a similar tomato chutney but i don’t add garlic.The addition of garlic gave a nice flavour to the chutney. Do try this simple n delicious chutney recipe for ur breakfast . I have made a short video for this chutney recipe. Do check it below :)

Onion tomato chutney

Yummy onion tomato chutney recipe for idli dosa

Cuisine: Indian

Category: Chutney

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

Tomato – 2 nos ( use 2 if very small & 1 no if tomato is big) Big onion – 2 no Red chillies – 4-6 nos Garlic cloves – 3 nos Asafetida / Hing – A pinch Salt & water – As needed Cooking oil – 2 tbsp To temper ( optional) Cooking oil - 1 tsp Mustards seeds - 1/2 tsp Urad dal - 1/2 tsp Hing/Asafetida - a big pinch

METHOD

In a pan heat oil and saute the red chillies , garlic and onion till they turn golden brown. Then add the tomatoes and saute till mushy. Add salt while sautéing to make it fast.. After it cools down, grind them to a paste adding hing and water.. Enjoy with idli , dosa !!

Note

For variations try adding small onions instead of big ones to make it more tasty. U can also try this chutney adding tamarind in place of tomatoes.

Enjoy this yummy chutney with kushboo idli

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UGADI PACHADI,OBBATTU - UGADI RECIPES

I wish all my friends a very happy Ugadi. Though we don’t celebrate this festival at home , I love Ugadi pachadi and poli with coconut stuffing.. We tamilians celebrate Tamil new year which falls on 14th of this month. We prepare Mango pachadi and rice payasam along with other lunch recipes. My friends here and in Andhra celebrate this festival in a grand manner. I asked them about their lunch menu for ugadi and they gave me a big list.  But I thought of trying this famous ugadi pachadi and obbatu recipe among them. I got these recipes from my friend Megha. She said obattu and ugadi pachadi will be in their menu for sure.. Other than this they prepare Mango rice / puliohara , Vada, sambar , Sundal ,chitranna ( Variety rice) and it goes on.

I’ll start with Ugadi pachadi. Its the easiest pachadi I’ve ever made. We too make mango pachadi on Tamil new year day but its a bit time consuming process. But this recipe needs no cooking. Its a mixture of 6 tastes that signifies all kinds of emotions in life i.e sweet , salt , spice , sour, tangy and bitter.. I liked it very much. Adjust the quantity of ingredients based on your liking. I have also shared bobbatlu / obbattu recipe with step by step pictures. Do try these recipes and enjoy the Ugadi festival !

INGREDIENTS
1 cup -250ml

Raw mango – 1/4 cup Grated jaggery – 3 tbsp Tamarind – Big gooseberry size or 2 tsp extract Red chilli powder – 1 tsp Crushed Neem flower – 1 tbsp (I used dried one, fresh would be fine) Coconut bits – 1 tbsp (optional) Water – as needed Salt – little

HOW TO MAKE UGADI PACHADI - METHOD

Wash and chop the raw mango pieces finely. Soak tamarind in water and take the extract .. In a bowl , take the raw mango pieces  , tamarind extract , red chilli powder , grated jaggery , salt, neem flower and mix well. Add little water to adjust the consistency based on your liking.. Some like it to have it thick and some likes to be thin. Please add water accordingly.

OBBATU / BOLI / PURAN POLI/BOBATTU

Click here to see my latest detailed post on Obbattu

Usually I make poli using the left over channa dal puran. Yesterday when I went for shopping I saw a newly opened stall for selling obbattu and other snacks for Ugadi especially.. I bought some to taste. It was very nice. The thing is they make obbattu in front of us and they serve it really hot. So I was able to see how they rolled , the consistency of dough , puran etc. With that help, I tried it. It was very tasty ..We loved it a lot. It came out soft and thin.

Oil is the most important ingredient here. The more oil you add, the more tasty poli.. Use sesame oil / Gingely oil to get a nice taste. So no need to worry about adding more oil as it is is good for health. Also the consistency of dough should be loose.. It should not be sticky, adding more oil make it non sticky. I have tried to give the quantity of water and oil what I used. Try and adjust if more quantity is needed. Keep the dough covered for 1 hour minimum which also helps to get soft poli. I used obbattu sheet to roll them. In india, you can get in all stores. It costs just 2 rs.. If you don’t get it , you can use either banana leaf , ziplock cover or good quality polythene sheet. Grease it with oil and make the shape.

INGREDIENTS

Click here to see my latest detailed post on Obbattu

For dough Maida / All purpose flour – 1 cup Gingely oil/Cooking oil – 1/4 cup + 3 tbsp Water – 1/2 cup (little less , may be 1 tbsp) Salt – 1/4 tsp Turmeric powder – 1/4 tsp Cooking soda – a pinch (optional) For stuffing / Puran Grated coconut – 1 cup Grated jaggery – 3/4 – 1 cup Cardamom powder – 1/4 tsp Water – Very little Poli / Obattu sheet  - 1 no ( cut into round shape) Ghee – 1 tbsp ( for greasing the poli , optional)

METHOD

Click here to see my latest detailed post on Obbattu

In a wide bowl , take the flour , salt , turmeric powder , soda , oil and mix well.Add water and make a sticky dough. Then add 1 tbsp of oil over the dough and knead well for 5 minutes to make the dough non-sticky. Add one more tbsp of oil if necessary. Lastly add 3 tbsp of oil and cover the dough. Keep it covered for minimum of 2 hours to maximum 8 hours. The more time you keep the dough the more soft it would be. Click here to see my latest detailed post on Obbattu Start making puran now. Grate coconut and jaggery. Grind the coconut in Mixie to make it a fine powder. In a non-stick pan, melt the jaggery adding little water just to cover it.. Strain the impurities using a metal strainer if necessary. Again boil the syrup till it becomes frothy and raw smell of jaggery leaves it. It will take 5-8 mins in low flame.. Then add the grated coconut and mix well till it becomes thick. Switch off the flame and add the cardamom powder. Mix well and allow it to cool.. Now take the dough, knead well for 10 minutes. The dough should be loose , elastic and pliable. Add more oil if it sticks.. Take a small lemon sized ball of dough and equal sized ball of puran. Pat the dough to make a thick small circle and keep the puran in the middle. Bring all the corners to the middle and close the ball. Roll it well. Cut the obbattu sheet into round shape and grease it with oil. Place the ball and press it with your hands to make it very thin. Press it to make it round as per the size of the sheet. Heat dosa tawa , drizzle little oil and put the obbattu along with the sheet and remove the sheet alone in a second . Cook the poli for few seconds , flip it and again cook for another few seconds. Make sure you don’t over cook it. It will be roasted and becomes like an papad. Cooking has to be done very fastly. After removing from the tawa , grease it with ghee for additional taste and flavour.. Enjoy !

Note : After it cools down , you can store them in a box for 2-3 days.

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