Zebra Cake

Everybody like vanilla cake and chocolate cake, but mix together is this zebra cake. Yesterday was one of my friend’s birthday and thinking of what to bake, suddenly this cake came to mind so tried this.

                                This cake is so moist just you will finish all the cake at the time, no remaining for tomorrow. This cake taste good as it is if you want you can add chocolate glaze. Anyhow you are going to have it is your choice how you want to enjoy this cake.  

  

Ingredients:-

• Eggs - 4 Nos.
• Sugar - 1 cup (200g)
• Butter - 1 cup (200 g), at room temperature
• Milk - 1 cup (240 ml)
• Vanilla extract - 1 tsp
• Flour - 3 cups (375g)
• Baking powder - 2 tsp (10 g)
• Salt - 1/4 tsp

For the chocolate batter:-

• Cocoa powder - 3 tbsp (25g)
• Milk - 1/4 cup (50ml)
• Sugar - 1 tbsp (15g)

Procedure:-

1. Grease and line with parchment paper, a 24 cm (9 in) round cake pan. Preheat oven at 180 (350 F).
2. Whisk together in a large bowl the dry ingredients, flour salt and baking powder. Set aside
3. In another bowl mix the cocoa powder with 1/4 cup milk and 1 tbsp of sugar
4. Mix butter with sugar until creamy. Add eggs one at a time and mix until well incorporated. Add vanilla extract.
5. With the mixer on low, alternate adding gradually milk and flour mixture until all is well incorporated.
6. Remove half of the batter and mix them with the chocolate mixture
7. Use one tablespoon for each batter to create the layers of batter on the prepared pan. Begin from the middle of the pan, take one spoon of white batter then over it add a spoon of chocolate batter and repeat this steps until all batter has been used. (If you don't have the patience to make these layers just add one batter on top of the other and create swirls with a knife or fork to create the marbled effect)
8. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
9. Remove from oven and let cool for 15 minutes on a cooling rack before removing from the pan.
10. Serve as it is or top with chocolate glaze.

Notes:-

• Round cake pan is the best, so that you can get the swirl shape.
• Parchment paper is compulsory so that it won’t stick down or if you are using springform pan  it will leak from down.
•  For the exact zebra or swirl pattern add equal portion of batters i.e. if one spoon each continue the same pattern till the end.
• Cool the cake before removing from the cake pan.

Badhusha

• Maida - 300gm
• Sugar - ½ kg
• Cardamom powder - ½tsp
  
• Vanaspathi - 100gm
• Bakking soda - a pinch
• Curd - 1 Tbsp
• Oil - deep fry

1. First we will make sugar syrup by adding sugar and water in 2:1 ratio and also add cardamom powder, it should be sticky.
2. Now in a big bowl add maida, vanaspahti, bakking soda and curd, mix all together with hand.
3. Now add water as little as possible and make a dough.
4. In a wok add oil to heat. Take a small portion of dough and make a ball and give a dispersion in the center.
5. Now deep fry it batch by batch till light brown and soak in the sugar syrup for 45- 1 hr and take it out.

Note:

1. To conform that your dough is ready, take a portion and role it, it should role with out crack.
2. Don't keep the dough for long time, other wise it will ferment.
3. Don't make the ball and keep, do it at the time of  frying.
4. You can also decorate it with colored desicated coconut by mixing the coconut with different food colors.

White Sauce

• Milk - 3 cups
• Maida or Plain flour - ½ cup
• Butter - 1 tbsp
• Cheese - 2 tbsp(grated)
• Salt - to taste
• Pepper - to taste

1. In a dry heavy sauce pan, dry roast the flour till light pinkish in colour.
2. Remove and keep it aside to cool.
3. Melt butter in the pan, add half the milk.
4. Mix the remaining milk in the cooled flour to form a smooth paste.
5. When milk comes to a boil, add paste and stir continuously, make sure that no lumps are formed. Bring back to a boil.
6. Cook till the sauce is thick enough to coat the back of a spoon thickly.
7. Sprinkle salt and fresh ground pepper and stir to mix well.
8. Add grated cheese to the mixture.
9. Use as required in individual recipes.

Butter Paneer

It just tempt your taste buds with there creamy paneer pieces floating in tomato gravy. It goes well with hot  naan or paranthas.

• Paneer – 250grm (cut into cubes)
• Butter – 2 tbsp
• Tomato puree – 1 cup
• Ginger-garlic paste – 1 tbsp
• Cashewnut paste – 2 tbsp
• Cream – ½ cup
• Tomato sauce – 1 tbsp
• Red chilli powder – ½ tsp
• Garam masala powder – ½ tsp
• Sugar – ½ tsp
• Salt – to taste
• Pepper – to taste
• Coriander leaves - as required(finely chopped)

1. In microwave safe bowl add butter and melt it at 100% power for 1 min.
2. Now add tomato pure, ginger-garlic paste, tomato sauce, sugar, garam masala powder,  red chilli powder, salt and pepper and microwave at 100%  for 5 - 6 min.
3. Stir in between.
4. Add cream, cashew nut paste,water as required and microwave covered at 80% power for 3 - 4 min.
5. Lastly add panner pieces and microwave covered at 80% power for 2 - 3 min. Standing time of 2 - 3min. is given.
6. Garnish with coriander leaves and serve hot.

Panner Butter Masala

This is a North Indian dish. It is very rich in taste.

• Paneer - 200gm
• Tomato - 200gm (finely chopped)
• Milk - 1cup
• Onion- 200gm (finely chopped)
  
• Ginger-Garlic paste - 1tbsp
• Curd - 2tbsp
• Chilly powder - 2tsp
• Dhaniya powder - 3tsp
• Butter - 1tsp
• Green Chilly - 2no
• Cardamom - 2no
• Cinnamon - 1 sticks
  
• Cloves - 2no
• Oil - 2tbsp
• Salt - to taste
• Coriander leaves
  

1. In a pan put some oil, when it get hot put cardamom, cloves & cinnamon.
2. When the nice aroma comes add onion.
   
3. When onion get transparent add ginger-garlic paste.
4. Now add green chilly(sleeted in the center) and tomatoes.
5. When oil comes from the mixture add all the dry masalas.
6. Put the curd & milk, mix all together nicely.
7. Now add the paneer & mix well
8. At last put the coriander leaves. Now it is ready to serve.