Sunday, April 15, 2012

Eggless Black Forest Cake / ಎಗ್ ಲೆಸ್ ಬ್ಲ್ಯಾಕ್ ಫಾರೆಸ್ಟ್ ಕೇಕ್

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

These days, we were totally busy with trips and attending functions at native. I was thinking of baking something special this time, since it was a long time ago I used my oven. I searched for some cake recipes and finally, decided to prepare my own Black Forest Cake! Also, there was some occasion to celebrate..we were expecting my dear sister for the dinner and the next day was her B'day! So, the celebration went on and all of us enjoyed home made Black Forest Cake :)
As I read in Wikipedia, this cake was originated in Germany. For the traditional Black Forest Cake, they use a liquor prepared using Cherry fruits for flavoring. This liquor is famous in Black Forest Hills region of Germany, hence the name Black Forest Cake! This chocolate cake tastes heavenly with the layers of whipped cream and chopped cherries. Butter cream icing was my favorite earlier and after trying this whipped cream icing, I fell in love with this icing deeply :)
Before I finalize on the procedure, I watched Vah Chef video for Black Forest cake. Also, I checked Easy Cooking, Passionate About Baking, Paritha's World and many other spaces and came up with my own recipe :) This cake is bit time consuming, but worth preparing due to its divine taste..

Preparation Time: 1 hour
Baking Time: 60 - 70 minutes (30 - 35 minutes for each cake) (See tips below)
Servings: 10 - 12


 - For the Cake:
  • All purpose flour / Maida - 225 gm
  • Cocoa powder - 25 gm
  • Condensed milk - 400 gm (1 tin)
  • Baking powder - 1 tsp
  • Baking soda - 1 tsp
  • Unsalted butter - 125 gm
  • Coke / Pepsi - 200 ml

 - For Icing:
  • 1 cup heavy whipping cream (See Tips below)
  • Dark chocolate - 60 gm
  • Cherries - 100 gm

 - For Sugar Syrup:
  • Water - 1/2 cup
  • Sugar 4 - 5 tsp
Sieve together all purpose flour, cocoa powder, baking powder and baking soda together.
Melt the butter in a bowl and allow to cool completely. Then, add condensed milk and beat it well till its combined nicely.
Add the flour little by little to this mixture and mix well. Divide the dough into two equal parts.
Take one part of the dough and add 100 ml of coke little by little. Consistency should be the same as regular dosa batter.
Grease the baking pan with butter or oil. Better way is to use butter paper for the base so that cake won't stick to the base.
Pre-heat the oven to 170°C. Transfer the dough to the baking pan and bake it for 30 - 35 minutes or till done. After baking it for 30 minutes, insert a knife into the cake. If the batter won't stick to the knife, its the indication that the cake is done!
Once the cake is cooked, take it out from the oven and allow to cool completely.
Now, take the remaining batter and mix it with 100 ml of coke. Transfer it to baking pan and bake it for 30 - 35 minutes at 170°C.
Do the icing once both the cakes are completely cool.
For the sugar syrup, take 1/2 cup of water and mix it with 4 - 5 tsp of sugar. Allow to boil till all the sugar is dissolved. That's all, sugar syrup is ready!

Decorating the cake:
Cut both the cakes horizontally into 2 equal slices. Or, if you have prepared only one cake just cut it horizontally into 2 or 3 layers.
Place one layer of cake on the base or on a plate. Sprinkle 3 - 4 tsp of sugar syrup on this layer and apply one layer of whipping cream. Top it with chopped cherries.
Now, place the second layer of cake on the first layer and repeat the same procedure. Do the same procedures with all the layers.
Place the top most layer and now, cover the top and sides of the cake with whipping cream. Then, decorate the cake with chocolate curls and cherries as you like.
I have used grated chocolate and halved cherries for decoration. Strawberry or any other berry fruits will also goes well with this cake.
Chill the cake for at-least 2 - 3 hours before serving. Super delicious Black Forest Cake is ready to enjoy!

  • Here, I have prepared two cakes to get more layers. Also my baking pan was bit small in size. If you are using a wide pan, just mix all the batter at a time and can go ahead with baking one single cake.
  • If you won't get ready whipping cream, you can prepare your own whipping cream at home using fresh cream. Beat together 300 ml fresh cream, 5 tsp sugar and 1 tsp vanilla essence till it forms soft peaks. If you have a electric beater, it will ease the process; else, just use the egg beater like I did! Keep it refrigerated till use. 
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Monday, April 9, 2012

Lemon Grass Tambli / ಮಜ್ಜಿಗೆ ಹುಲ್ಲಿನ ತಂಬ್ಳಿ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

As always we do, this time also we brought some home grown 'organic' vegetables and leafy vegetables with us while coming from native. Many of  these leafy vegetables have medicinal values and also we can prepare tasty dishes from them. This time I tasted Lemon Grass Tambli in my native place and brought some lemon grass with me. It has a nice citrus flavor and is used in many dishes like soups. Especially for Thai cooking, lemon grass is a common ingredient. 
Look-wise, lemon grass is nothing but a variety of grass. If you like it for regular cooking, it can be grown easily in your backyard or in a pot! Below is the recipe of Lemon Grass Tambli which will be best for this summer.

Preparation time : 20 minutes
Servings: 3 

Lemon grass - 2 strings ( finely chopped lemon grass - 1/4 cup)
Black pepper - 2
Cumin seeds - 1/2 tsp
Oil - 1/4 tsp
Grated coconut - 3/4 cup
Butter milk - 3/4 cup
Water - 2 cups approx.
Salt to taste
For seasoning: butter (or oil) - 1 tsp, cumin seeds - 1/4 tsp, mustard seeds - 1/2 tsp

Finely chop the lemon grass. Grind it with little water and filter it. Add some more water to the crushed lemon grass and collect at-least 1 cup of juice.
Fry black pepper and cumin seeds in 1/2 tsp of oil. Grind the fried items along with coconut shredding into fine paste. Use the filtered lemon grass while grinding.
Add buttermilk and salt to this paste and mix well. The consistency should not be very thick, so you can add water accordingly. 
This recipe is complete after seasoning with butter (or oil), mustard seeds and cumin seeds. Serve with hot rice.
Tambli is a main side dish in Havyaka lunch. Havyaka lunch starts with Tambli and after having this, they will prefer sambar or any other hot curry.

  • Tambli won't last for long time since we add buttermilk and raw coconut; if using later, preserve it in fridge to retain freshness.
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