Tiramisu Cake on 500th Post

This is my 500th post.  I am proud of the way the blog has shaped so far. I know it still needs some improvement and I am working on it as and when time permits.

I wanted to make Tiramisu when I complete 500 recipes. Why Tiramisu, because this is my favorite dessert.

1st time I had this dessert in New York. It was a chocolate flavored , ladies finger coated tiramisu cake.
My colleagues said it was made up of ladies finger and I thought wow… Can you actually make a cake out of ladies finger. Little did I know that ladies fingers are soft cake biscuits .( In India, Okra is known as ladies finger). So you know why I was kind of jolted then.

Tiramisu is a simple dessert  to make with multiple steps. If you have everything in front of you organized, it will be ready in few hours.

Step 1: Make a pound cake.
2 cups cake flour
1 cup powdered fine sugar
1 tsp vanilla essence
2 eggs
3/4th cup olive oil  or  1 cup butter
2 tsp baking powder + 1 tsp baking soda
1 cup milk or 1 cup sour creme

To bake the perfect pound cake :
Preheat oven at 180 degree centigrade for 10 minutes
Sieve flour, sugar, baking powder and baking soda together.
Gently whisk oil, milk or sour creme, eggs and vanilla essence with a fork or egg beater.
Add the dry ingredients 1 tbsp at a time, whisking gently with beater.
Once, you have folded in all the flour and mixed, whisk with an electric beater for 8-9 minutes.
Grease baking tray. Pour in the batter.
Bake for 35-40 minutes at 180 degree centigrade in a pre-heated oven.
Do a tooth pick test to see if it comes out clean.
Allow cake to cool down completely before you remove from tin.
Cut the cake into two parts. Use a thread to cut it across if you cannot cut into two using a knife. I used a knife and hence , I didn’t get two equal parts .

Step 2: For the espresso syrup
Boil 2 tbl spoon water and add 2 tbsp espresso powder (instant coffee powder. I used nestle). Allow it to cool down.
Boil ½ cup water and add 3 tbsp sugar to it till it mixes.
Allow it to cool down.
Add 2 tsp of espresso extract to the sugar syrup

Step 3: Cook egg yolks
Separate egg white and egg yolk. Whisk together with 3 tbsp powdered sugar. Put a double boiler on gas.
Pour egg mixture into it and cook till it turns pale yellow in color.

Step 4 : Frosting
1 cup whipping creme
8 oz creme cheese
3 tbsp powdered sugar
Whisk creme cheese , sugar together. Add egg yolk mixture and 1 tsp espresso extract. Mix well.
Whip whipped creme in ice bath till it turns into soft peaks. Mix whipping creme and creme cheese together.

Step 5: Layering
Take one layer of cake. Brush  with espresso sugar syrup.
Apply a generous amount of creme. Layer evenly.
Put the second layer. Brush with espresso sugar syrup.
Cover the cake with remaining frosting. Dust with coco powder. Allow it to set in fridge before you cut into pieces.

Chicken in Pickling Spices

Chicken - 500 grams medium size pieces
1 big onion chopped finely
1 tsp ginger paste
1 tbsp garlic paste
1 big tomato chopped finely
1 cup beaten curd
1 green chili chopped

1 tsp turmeric powder
1 tsp red chili powder

To be dry roasted and ground to a fine powder
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp aniseeds
1 dry red chili (add more to make it more spicy)
2-3 cloves
2-3 green cardamom
2-3 whole black pepper
1 tsp fenugreek seeds
1 tsp coriander seeds

salt to taste
1 tbsp punjabi mango pickle paste
2 tbsp mustard oil

To cook:

Heat oil in a pan till it reaches smoking point.
Reduce flame and add the ground spices.
Add chopped chilies,onions, ginger garlic paste and cook till it turns brown
Add chopped tomatoes and cook till it leaves oil on sides of pan.
Add turmeric powder, chili powder and chicken pieces.
Mix till chicken is well coated.
Add beaten curd and salt to taste.
Cover and cook till chicken is cooked and you have the desired consistency of the gravy.
Add punjbi mango pickle paste and cook for 2 minutes more.
Sprinkle chopped coriander leaves and serve with rice or roti.

Mushroom and Paneer/Tofu Stir Fry

Ingredients :

250 grams paneer/tofu cubes
250 grams big button mushrooms cut into 2
1 big onion cut into julians
1 green chili chopped
1 tbsp ginger paste
1 tbsp garlic paste
1/2 cup tomato ketchup
1 tbsp hot and sweet tomato ketchup
1 tbsp soy sauce
1 tbsp vinegar
1 tbsp BBQ sauce (optional)
1 tbsp hoisin sauce
1 tbsp oil
1 tbsp sesame seeds

Method :

Heat oil in a non stick pan.
Add green chilies, ginger and garlic paste.
Add onions and cook till onion turns brown.
Add paneer cubes, mushrooms and cook for 3-4 minutes.
Add all the sauces and salt to taste. Don't add too much salt as soy sauce already has some salt content in it.
Mix and cook till you see mushrooms and paneer are coated well and slightly dark in color
Add sesame seeds on the top and sprinkle.
Chop some spring onions if you have for garnishing.


Chicken Satay Served in Sizzler Plate

Ingredients for Chicken Satay:

150 gms thin Strips of boneless chicken
1 tbsp soy sauce
1 tsp brown sugar
salt to taste
1 tsp tamarind pulp
Ground to powder : 3 whole black pepper + 1/4th star anise + 1/4th cinnamon stick + 1 clove
1 tbsp ginger garlic paste
Some wooden skewers/Toothpick, soaked for 30 minutes in water

Marinate chicken in the above ingredients. Insert marinated chicken in skewers/toothpick
Grease a non stick pan and cook on both sides till done. You can use oil spray in between if required.

Ingredients for peanut sauce:

A handful of peanuts, roasted, peeled
1 tsp brown sugar
1/2 cup hot water
1 tsp soy sauce
juice of half lemon
1/2 tsp ginger paste
1 dry red chili

Grind together to a fine paste

Ingredients for Sizzler:

I tomato cut into thick pieces
1/4th cup corn kernels + 1/4th cup green peas boiled in water for 2 minutes
3-4 cabbage leaves boiled in water for 2 minutes
4 cauliflower florets + 1 small carrot cut into long + 4-5 long beans boiled in water for 2 minutes
4-5 mushrooms + 4-5 pieces of paneer tossed and cooked in barbecue sauce + tomato hot and sweet sauce
1 cup cooked rice
10-12 spinach leaves blanched in hot water

To serve :

Heat sizzler plate on gas stove. Add 1 tbsp butter/oil.
Add corn and peas. Cook for a minute and arrange on one side.
Add tomato pieces on one side.
Add the cauliflower, carrots and beans. Pour 1 tbsp tomato sauce evenly on the top of the vegetables.Move to one side.
Now arrange some cabbage leaves right at the center. Put the cooked rice on top of cabbage. Rice will not be burnt this way.
Make a mixture of tomato sauce , barbecue sauce and soy sauce. Mix and pour on top of rice.
Arrange cooked paneer, mushrooms on the side.

Arrange chicken satay on top of rice. Put some peanut sauce on top of each cooked chicken.
Arrange spinach leaves on the sides.
Make some french fries at the end and serve hot.
Enjoy chicken satay with hot sizzler with some coke

Coffee and Custard Powder Cake


1 cup all purpose flour
1 cup powdered sugar
2 tbsp baking powder
1 cup milk
1 cup oil
1 tbsp vanilla extract
1 cup custard powder (vanilla flavour)
 1 tbsp coffee powder
2 tbsp nutella
2 eggs

Sieve all purpose flour, baking powder, custard powder and coffee powder and mix together.
Break the eggs , add milk, oil and vanilla extract. Whisk together for 5mins.
Add the dry ingredient, 1 tbsp at a time moving the spatula in one direction and gently folding into the batter.
Once you have mixed everything together, whisk with an electric beater for about 10 minutes
Divide batter into 2 portions. To one portion, add nutella and whisk. (This is optional)
Grease a baking tray and put parchment paper on the bottom.
Pour the white batter 1st. Then gently pour the nutella mix batter and use to a fork to mix it together.
Pre-Heat oven for 10 minutes at 180 degree centigrade.
Put the baking tray into oven and bake for 40 minutes at 180 degree centigrade.
Do a clean toothpick test to check if cake has baked completely.
Allow cake to cool down completely before you cut into pieces

Amba Khatta from Odisha ( Raw Mangoes cooked in Jaggery)


2 medium size raw mango, peeled and cut into approximately 8 pieces
1/2 cup powdered jaggery
5-6 curry leaves
1 tbsp mustard oil
1 tsp mustard seeds
1 tsp cumin seeds
1 dry red chili
1/2 tsp crushed fennel seeds
pinch oh asafoetida and pinch of turmeric powder


Boil water in a pan. Once it starts boiling,switch off flame and add the raw mango pieces. Strain after 1-2 minutes.
The raw mangoes will soften.
Heat oil in a pan till it reaches smoking point. Lower the flame and allow temp to cool down.
This is necessary since you are using mustard oil. (This step can be avoided if using any other oil)
Add asafoetida ,mustard seeds, cumin seeds, curry leave and dry chili in order.
Add turmeric powder
Add jaggery and 3/4th cup water. Allow it boil. Jaggery will melt and dissolve in water.
Add mangoes, crushed fennel seeds and mix. Cook for 3-4 minutes more on low.
Allow it to cool down before you server.
It can stored in refrigerator for a week

Coconut Coated Pepper Prawns cooked in Mustard Oil

500 grams Jumbo Tiger Prawns
1 tsp turmeric powder
2 tsp red chili powder
1/2 tsp salt (adjust according to taste)
Juice of 1 lemon
1 tsp ginger paste
1 tsp garlic paste
1 tbsp freshly ground pepper (Dry roast and ground in mortar & pestle)
2 tbsp grated coconut
2 tbsp mustard oil

Marinate prawns in the above ingredients for 2 hours.
Heat 2 tbsp mustard oil in a non stick pan till it reaches smoking point.
Reduce flame and allow temperature to reduce. Gently place the prawns on the pan.
Fry the prawns on each side till golden brown
Serve with lemon wedges and cut onions

Carrot Rice

1 cup rice
2 carrots grated
Salt and pepper to taste
Few chopped cashew nuts
1 green cardamom + 1 cinamon stick + 1 bay leaf
2 tsp oil


Heat water in a deep pan.
Cook rice till 75%.
Drain and remove excess water
Heat oil/ghee.
Add all the dry whole spices.
Add grated carrot and cook for 2 minutes.
Add rice, salt and pepper. Mix gently.
Cover and cook till rice is cooked completely. Don’t add extra water.
Allow rice to cook in the heat of oil and juices released by carrot.