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.

Lehriya Mirch

This dish is inspired by Masterchief India.  

• Maida – 1cup
• Refined Oil – For frying
• Ajwain – 1 tsp
• Salt – 1/2tsp
• Ghee – 70 gm
• Onion – 1 large (minced)
• Ginger – ½” piece
• Green chilli – 1 nos. (finely chopped)
• Lamb mince – 250 gms
• Cashew nuts – 5-6pieces
• Green peas – 1/3cup (boiled)
• Salt – to taste
• Black Pepper powder – to taste
• Jodhpuri mirch or Jalapeno peppers – 4no.s (slit and deseeded)
• Egg  - 1 no.(beaten)

1. Knead a dough using maida, oil, salt, ajwain along with water into a stiff dough. Keep aside.
2. In a wok fry onions in ghee till brown, then add ginger and chopped green chillies. Cook further and season it.
3. Add minced meat and brown thoroughly, stirring all the time to prevent sticking. Cool when cooked. Break up lumps if any, then add roasted cashew bits, tender green boiled peas, salt and pepper.
4. Stuff the cooled kheema into deseeded Jodhpuri mirch.
5. Roll the dough and cut into long strips (3/4” wide) with a pizza cutter or knife. Systematically wrap the chillies sealing as you go along with beaten egg.
6. Heat oil in a kadhai and deep fry till crisp and golden brown, then drain on absorbent paper towels and serve with chutney.


Note: 
         1.If you want this dish for vegetarian people, you can use mashed potato instead of minced meat.   
         2.  To increase the value you can add more vegetables or panner also.
         3. Do not deep fry in high heat , do it medium or low heat.
         4.  For outer cover make thin strips.

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.

Corn fritters recipe

• All-purpose flour or Maida – 2 cup
• Baking powder - 1 tsp
• Pepper Powder – to taste
• Salt – to taste
• Egg - 1
• Milk – ½ cup
• Oil – 2 tsp
• Corn kernel – 1 cup

1. Heat oil in a heavy wok.
2. In a bowl, combine flour, baking powder, pepper powder and Salt.
3. Beat together egg, milk, and oil; stir into flour mixture.
4. Now mix in the corn kernels.
5. Drop fritter batter by spoonfuls into the hot oil, and fry until golden brown.
6. Drain on paper towels.
7. Ready to serve.

NOTE: By this you will get 24 pieces

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.

Sweet with maida

It is very simple sweet. If you want to make it rich you can add the dry fruits.Insted of adding cardamom powder you can also add rose essence or syrup, it smells good and the colour will also be very nice.

• Maida - 1 cup


• Sugar - 5 tsp


• Cardamom powder  - ½ tsp


• Semolina or suji - 3 tsp


• Salt - a pinch


• Water - as required
  


• Oil - to deep fry

1. In a wok keep the oil to heat.


2. Take a vessel and add maida, suji, salt and sugar, mix all this nicely with the help of water. Not too thick or not too watery.


3. Now add the cardamom powder.


4. In the hot oil pour this mixture and deep fry till golden brown


5. Now it is ready to eat.