Thursday, March 29, 2012

Sponge Cake with Whipped Cream & Chocolate Vermicelli

Hello friendsss…. I made this cake for my Mother & Father - in- law’s anniversary and it came out really good…. It was very soft n spongy and chocolate vermicelli added a lot to the taste… I bought this vermicelli from b’lore and its available at many departmental stores but if you can’t find it, can substitute with chocolate flakes…



For Cake:
Eggs: 6 Nos.
Flour/Maida: 1 Cup
Powdered Sugar: 1 Cup
Baking Powder: 1/2 tsp
Vanilla Essence: 1 tsp
Salt: 1/4 tsp
For Icing:
Whipping Cream: 300 Gms
Chocolate Vermicelli: 1/4 Cup
Water: 1/2 Cup
Sugar: 2-3 Tbs


  • Grease the mould from all sides and keep aside.
  • Pre heat oven at 250 degree Celsius for 10 mins meanwhile prepare the batter for the cake.
  • Separate egg yolk & white of all the eggs.
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  • Whip egg whites till white & hard peaks.


  • In a separate bowl beat egg yolks, sugar & vanilla essence.


  • In another bowl swift maida, baking powder, salt & mix properly.
  • Mix the yolk & sugar mixture with the egg white with very light hands.


  • Now mix the flour with this mixture again very slowly and lightly.


  • As soon as it is mixed, immediately  pour the mixture into the baking mould and bake in oven for 25-30 mins at 180 degree Celsius ( make sure that the mould is not completely filled you should leave some same for the batter to rise).


  • Insert a knife in the center of the cake and if it comes out clean then the cake is ready. keep it aside for some time to set then demould it.


  • For ICING- Chill the cream in freezer then whip it till soft to hard peaks (keep ice cubes under the bowl while whipping the cream so that the cream doesn’t form into butter).
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  • Dissolve sugar into water.


  • Cut cake into two equal halves.


  • Take one layer sprinkle sugar syrup over it then spread whipped cream generously and sprinkle chocolate vermicelli.


  • Keep the second layer of the over it, sprinkle sugar syrup, spread cream and cover the cake with cream from all sides then garnish with vermicelli.
  • Cake is ready to eat…..

Monday, March 5, 2012

Baingan Bharta(Mashed Aubergine Fry)

by Neetu

This my first video blog ever and I wanted to keep it simple and easy, so the best option that came in my mind was Baingan Bharta… its a super comfort food for me and I don’t even need chapati to eat bharta, can have it with just a plain slice of bread….

Please have a look at the video and lemme know your feedback…..



Round Bringal (Aubergine): 2 Small
Onion Chopped: 2 Small
Tomato Chopped: 2 Medium
Ginger Grated: 1/2 Tsp
Garlic Grated: 1/2 Tsp

Salt: to taste
Red chilly Powder: to taste
Turmeric Powder: 1/4 Tsp (optional)
Amchur (Dry Mango Powder): 1/2 Tsp
Oil: 2 Tbsp
Cumin Seeds: 1/2 Tsp


  • Roast Brinjal/Aubergine on high flame from all sides, take a knife and insert in centre if it passes through easily means brinjal is cooked.
  • Keep it aside for some time so  that its cooled down then remove the skin and mash it.
  • Heat oil in pan add cumin seeds, once it crackles add ginger and garlic cook till golden brown.
  • Add onions and cook for 2 mins then add tomato, salt, red chilly powder & turmeric and cook till oil separates but don’t make it very mushy.
  • Add mashed aubergine mix well & cook for 30 sec.
  • Serve hot with your choice of bread. 

Dal Makhani

by Neetu

Its a super popular dish in Indian specially in Punjab & northern part of the country…. whenever we go to Punjabi Restaurant or Dhaba, we never forget to order Dal Makhni but to get the same flavour at home as well check out my video recipe….

This quantity will serve 3-4 ppl.


Urad Dal (Black Gram): 1/2 Cup
Rajma (Red Kidney Beans): a handful
Ghee (Clarified Butter): 2 Tbsp
Cumin Seeds: 1/2 Tsp
Water: 2 1/2 Cup
Tomato: 3 Medium
Garlic: 3-4 Cloves
Salt: to taste
Dry Red Chilly: 2 Nos.*
Red Chilly Powder: to taste
Coriander Powder: 1 1/2 tbsp – 2 Tbsp
Garam Masala: 1 tsp*
Butter: 1-2 Tbsp
Kasoori Methi ( Dry Fenugreek Leaves) 1 Tbsp
Milk: 1/2 Cup
Nutmeg Grated: a pinch


  • Soak Urad dal & Rajma over night, drain & keep aside.
  • Soak dry red chilly & garlic cloves in water for 15 mins then grind to paste & keep aside.
  • Grind tomatoes to make puree & keep aside.
  • Heat ghee in pressure cooker add cumin seeds let it crackle then add red chilly & garlic paste cook till oil separates.
  • Add drained urad dal & rajma & salt cover the lid. Cook on high flame till one whistle after that 15-20 mins on slow flame.
  • Once the pressure is released remove the lid and add tomato puree, simmer on slow flame for 5 mins.
  • Add rest of spices (except nutmeg) & butter, cover the lid and cook till two whistles.
  • Open the lid add nutmeg & milk simmer on gas for 4-5 mins.
  • Serve hot with rice or bread of your choice.

* I used my a spl. masala paste bought from Jammu that’s why am not adding the * ingredients in my dal.