RED VELVET CAKE

Makes 2 8 inch round cakes

2.5  cups all purpose flour or Maida

3/4 cup good quality non-Dutch unsweetened cocoa powder

Pinch of salt

1 teaspoon baking soda

225 grams or 1 cup unsalted butter, softened

300 grams castor or fine granulated sugar

4 eggs at room temperature

1  cup fresh yogurt or sour cream mixed blended with 1/2 cup water

1/4 cup beetroot liquid concentrate or any natural red food color

1 teaspoon vanilla extract

For boiled frosting refer recipe

Instructions

Preheat oven to 350 degrees F and prepare middle rack. Grease both cake pans and line with wax paper.

Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.

Beat in eggs, one at a time. Mix in yogurt beet color and vanilla. The batter should be red. If not add more beet color.

Gradually beat in the sifted flour mixture on low speed until just blended. Do not over beat or you will have a dense cake.

Divide batter between 2 pans . Smack the pans against the counter to remove any air pockets in the batter and smooth tops with a spatula..

Bake 35-40 minutes or until toothpick inserted into cupcake comes out clean. Remove from oven. Place pan on a cool surface and cool  in their pans 20 minutes. Turn the cakes over on a cooling rack. The cakes must be completely cool before you frost them.

 

HACHIS PARMENTIER- FRENCH STYLE SHEPHERD’S PIE

PERI-PERI HACHIS PARMENTIER- FRENCH STYLE SHEPARDS PIE

PERI-PERI HACHIS PARMENTIER- FRENCH STYLE SHEPARDS PIE

Ingredients

I LIKE TO MAKE THIS DISH DURING thANKSGIVING WITH LEFTOVER TURKEY AND USE SWEET POTATOES AND PEAS INSTEAD OF JUST PLAIN POTATOES. BUT YOU CAN MAKE THIS ANYTIME OF THE YEAR AND USE LEFTOVER CHICKEN OR LAMB OR BEEF.

A HACHIS PARMENTIER OFTEN HAS A LAYER OF MASHED POTATO AT THE BOTTOM ALSO. IF YOU WANT TO DO THIS DOUBLE THE QUANTITY OF POTATOES YOU USE.

Serves 8 with a side salad and bread

1 kg turkey or chicken mince or shredded leftover roast chicken or turkey (coarse mince)

1/4 cup extra virgin olive oil

150 grams red or white onion finely chopped

4 tbsp garlic finely minced

4-5 tbspns peri-peri sauce (or to taste)

1 tbsp red wine vinegar (if required)

1/4 cup finely chopped parsley

1/4 kg sweet potatoes steamed and peeled

1/4 kg carrots cleaned steamed

1/2 kg shelled peas steamed and blanched

1/2 cup cheese such as Gruyere or emmentaler (optional)

2 eggs plus one white whisked together

1 egg yolk whisked for top egg wash

3/4 cup heavy cream

To Garnish

1/4 cup grated Parmesan

1/4 cup breadcrumbs (optional)

Instructions

Heat the pan on medium flame. Add the olive oil and onions and sauce until soft and opaque. Add the garlic and sauce 1-2 minutes. Add the mince or shredded meat and toss well. If you are using raw meat cook it longer so some of the liquid evaporates. Stir in the parsley and peri-peri sauce.

Add salt and pepper to taste and add red wine vinegar if required to balance the flavors. Allow the mixture to cool then stir in whisked eggs and cheese.

Mash the potatoes with a potato ricer until smooth. Stir in 1/4 cup cream, add salt and pepper. Reserve

Mash the sweet potato to a smooth mix and stir in 1/4 cup cream and add salt and pepper. Reserve

Mash the peas to a smooth mixture, add remaining cream and season with salt and pepper. Taste for Peri-Peri and adjust as desired. Reserve.

Preheat oven to 350F and prepare bottom and middle racks.

Pour the cooled meat mixture into a 9 by 13 baking dish. Smooth the top with a spatula.

Using a large round icing nozzle pipe the potato over the meat in long strips starting with the left side closest to the side of the baking dish and pipe 3 more equidistant. Repeat with the peas and the sweet potatoes until the entire bake dish is covered.

Brush with yolk and sprinkle with breadcrumbs and some parmesan.

Cover with foil. Prick with a fork a couple of times to release steam and bake in the bottom of the oven for 25 minutes and them move to the middle and cook until top is golden. Serve hot.

http://www.taradeshpande.in/hachis-parmentier-french-style-shepherds-pie/

BESAN LADOOS

BESAN LADOOS- SWEET CHICK PEA BALLS

BESAN LADOOS- SWEET CHICK PEA BALLS

Ingredients

THERE ARE MANY VARIETIES OF BESAN LADOOS. THIS IS A SOFT SMOOTH VARIETY MADE WITH FINE CHICK PEA FLOUR. WHILE BESAN LADOOS ARE TRADITIONALLY MADE FOR THE HOLIDAY SEASON WITH GHEE, FOR A VEGAN VERSION REPLACE THE GHEE WITH NON DAIRY MARGARINE OR CRISCO.

YOU CAN DOUBLE OR TRIPLE THIS RECIPE. SUBSTITUTE THE RAISINS WITH TOASTED CASHEW OR ALMOND HALVES IF YOU PREFER.

THIS RECIPE IS EASY BUT REQUIRES STIRRING PATIENTLY TO ROAST THE CHICK PEA FLOUR.

MAKES APPROX 6 1 INCH ROUND LADOOS

1 CUP FINE BESAN OR CHICK PEA FLOUR

1/2 CUP PLUS 2 TBSPNS GHEE

1 TEASPOON FINELY POWDERED GREEN CARDAMOM SEEDS

1 CUP CASTOR SUGAR FINELY GROUNDIN A MIXER

8-9 GOLDEN RAISINS, PIPS REMOVED

Instructions

ROAST THE BESAN IN A MEDIUM TO LARGE CAST IRON SKILLET ON MEDIUM FLAME FOR 5 MINUTES UNTIL FRAGRANT AND GOLDEN. STIR CONSTANTLY WITH A FLAT SPATULA, SCRAPING THE CORNERS TO PREVENT BURNING. YOUR FLOUR SHOULD DEEPEN IN COLOR BUT IF BLACK BITS START TO APPEAR YOU WILL NEED TO START AGAIN.

ADD THE GHEE AND STIR WELL TO INCORPORATE AND FORM A THICK PASTE. SCRAPE THE CORNERS AND BOTTOM CONSTANTLY TO PREVENT BURNING. CONTINUE TO STIR UNTIL FLOUR BEGINS TO DARKEN A BIT FOR 15 MINUTES.

THE MIXTURE WILL GET AROMATIC AND BUBBLY AS IT COOKS.

STIR IN THE CARDAMOM POWDER AND MIX WELL.

STIR IN THE SUGAR AND SWITCH OFF THE FLAME. STIR WELL TO EVENLY DISTRIBUTE THE SUGAR. THE MIXTURE WILL BE VERY THICK. TASTE FOR SUGAR AND CARDAMOM AND ADD MORE TO SUIT YOUR TASTE. STIR WELL.

LET COOL 4-5 MINUTES OR LONGER. YOU WANT THE MIXTURE TO BE WARM WHEN YOU MOULD IT INTO LADOOS.

PLUCK OUT 1/5 CUP SIZES FROM THE DOUGH AND ROLL BETWEEN YOUR PALMS AND WITH YOUR FINGERS INTO A ROUND BALL. PRESS A RASIN OR NUT OF YOUR CHOICE INTO THE TOP CENTER.

BESAN LADOO MADE WITH PURE GHEE MELTS EASILY IN THE HEAT SO KEEP REFRIGERATED IN AN AIRTIGHT BOX.

WATCH THE HOW TO MAKE VIDEO HERE https://mail.google.com/mail/u/0/#inbox/FMfcgxvzLXBnTQHGVKngZHfjnskptgKm?projector=1

http://www.taradeshpande.in/besan-ladoos/