Mushroom Buzule Recepie / Evening Snacks






INGREDIENTS:
  • Mushrooms -  1 cup
  • Corn flour -   2 tblsp
  • Rice flour - 2 tblsp
  • Green chillies(chopped) -   2 nos
  • Garam masala powder -  ¼ tsp
  • Pepper powder -  ¼ tsp
  • Ginger garlic paste - ½ tsp
  • Coriander leaves -  few crushed
  • Kashmiri Red chilly powder -   1 tblsp
  • Coriander powder  -  1 tsp
  • Lime juice -  ½ tblsp
  • Salt To taste


METHOD:
Clean the mushrooms and keep aside.

 
Take a bowl and to this add corn flour and  rice flour.



Add green chillies, ginger-garlic paste and chopped coriander leaves to it.


Now add garam masala, pepper powder, red chilly powder, coriander powder, lime juice, salt,water and mix nicely to make bajji batter.

 
The batter should be little thick for coating.
 


Coat mushrooms with this batter and deep fry in hot oil, later transfer into paper towel.


 
Now hot and crispy mushroom buzule is ready to serve.

 

RECEPIE SUMMARY:
 
INGREDIENTS:
  • Mushrooms -  1 cup
  • Corn flour -   2 tblsp
  • Rice flour - 2 tblsp
  • Green chillies(chopped) -   2 nos
  • Garam masala powder -  ¼ tsp
  • Pepper powder -  ¼ tsp
  • Ginger garlic paste - ½ tsp
  • Corinder leaves -  1 spring
  • Kashmiri Red chilly powder -  1 tblsp
  • Coriander powder  -  1tsp
  • Lime juice -  ½ tblsp
  • Salt To taste

  • METHOD:

    1. Clean the mushrooms and keep aside.
    2. Take a bowl and add corn flour, rice flour, green chillies, garam masala, pepper powder, ginger garlic paste, garlic, coriander leaves, red chilly powder, coriander powder, lime juice, salt,water and mix nicely to make bajji batter.
    3. Coat mushrooms with this batter and deep fry in hot oil, later transfer into paper towel.
    4. Now hot and crispy mushroom buzule is ready to serve.


     
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    Chocolate Pudding Cake





    My Measurements :
    1 cup =120g
    Ingredients:
    • All Purpose Flour / Maida - 2 cup 
    • Unsalted Soft Butter - 100 Grams
    • Sugar - 1 1/2 cup 
    • Cocoa Powder - 3 tblspn
    • Water - 120 ml 
    • Salt - 1/4 tsp
    • Baking Soda - 1 tsp
    • Baking Powder - 2 tsp
    • Vanilla Essence - 1 tsp
    • Eggs - 2
    • Buttermilk -  100 ml
    • Chocolate Pudding - 1 cup or as needed(For Recepie Click Here)
    • Chocolate Ganache - As needed
    • Strawberries For Decoration




    Method:
    Line the bottom of 8 inch cake pan with parchment paper and coat it with butter on all sides. Set aside. Preheat oven to 180 Degree C.
    Take butter in a sauce pan, melt it down, add in cocoa powder and mix well. Add in boiling water and let it boil for few sec. Take it off the heat and set aside.


     Take eggs in a bowl, add in buttermilk, sugar, vanilla and baking soda. Mix well and Set aside.


    Pour in the hot cocoa mix to the egg mixture and fold gently.






    Take flour, baking powder and baking soda in a large bowl. Add the hot chocolate mixture to the dry mixture and fold them gently.


    Pour the batter in the cake pan and bake for 20 to 30 mins.


    Insert a toothpick to check whether the cake is done. If it comes clean then it is baked. Remove the cake from oven and leave aside to cool a bit. When cooled, divide the cake into two layers.







    Place a cake in a plate, spread the pudding over it, place another cake over it, chill in the fridge for 15 mins.


    Spread the pudding all over the cake. 


    Now take your chocolate ganache, pour it over the cake.






    Chill the cake overnight. Serve.


      
    RECEPIE SUMMARY:
    Ingredients:
    •Unsalted Soft Butter - 100 Grams
    •All Purpose Flour / Maida - 2 cup
    •Sugar - 1 1/2 cup
    •Cocoa Powder - 3 tblspn
    •Water - 120 ml
    •Salt - 1/4 tsp
    •Baking Soda - 1 tsp
    •Baking powder - 2 tsp
    •Vanilla Essence - 1 tsp
    •Eggs - 2
    •Buttermilk -  100 ml
    •Chocolate Pudding - 1 cup or as needed
    •Chocolate Ganache - As needed
    •Strawberries For Decoration
    Method
    • Line the bottom of 8 inch cake pan with parchment paper and coat it with butter on all sides. Set aside. Preheat oven to 180 Degree C.
    • Take butter in a sauce pan, melt it down, add in cocoa powder and mix well. Add in boiling water and let it boil for few sec. Take it off the heat and set aside.
    • Take eggs in a bowl, add in buttermilk, vanilla and sugar. Mix well and Set aside.
    • Seive flour,baking powder and baking soda in a large bowl. Mix well.
    • Pour in the hot cocoa mix to the egg mixture and fold gently. Add this mixture to the dry mixture and fold them gently.
    • Pour the batter in the cake pan and bake for 20 to 30 mins.
    • Insert a toothpick to check whether the cake is done. If it comes clean then it is baked. Remove the cake from oven and leave aside to cool a bit. When cooled, divide the cake into two layers.
    • Place a cake in a plate, spread the pudding over it, place another cake over it, chill in the fridge for 15 mins.
    • Spread the pudding all over the cake.
    • Now take your chocolate ganache, pour it over the cake
    • Chill the cake overnight. Serve.

    Mutton Dopiaza




    Mutton Dopiyaza/Gosht Dopiyaza/Mutton Dopiaza

     
    Ingredients:
    • Mutton - 1/2 kg
    • Small onions, halved - 6
    • Onions, chopped - 2
    • Tomatoes, chopped - large
    • Green cardamom pods - 3
    • Cloves - 3
    • Cinnamon stick - 1/2
    • Dried red chilies - 3
    • Black peppercorns - 6
    • Ginger-garlic paste - 1 tblsp
    • Chili powder - tblspn 
    • Coriander powder - 1tblsn 
    • Cumin powder - 1/2 tspn 
    • Turmeric powder - 1/2 tspn 
    • Salt - 1/2 tspn 
    • Water - 1cup
    • Vegetable oil - tablespoons 





    Method:
    Heat 2 tablespoons oil and fry the small onions until tender and translucent.


    Remove and keep aside.



    Add the remaining oil  and saute the cinnamon, cardamom, cloves, chilies and peppercorns. 

     



    When they crackle, add the chopped onions.


    When the onion turns golden, add garlic and ginger paste and saute for 3 minutes.

    Add the mutton and cook for 10 minutes.
     
     



    Now the color of mutton has changed.


    Add the tomatoes and green chillies and saute for 5 min.


    Add the ground spices and salt and cook for 3 minutes.


    Add required amount of water once the masalas oozes out oil. Cook until 5 whistles.


    Add the reserved onion to the gravy cook for 5 min .


    Finally add coriander leaves. 

    Serve hot with naan, paratha or rice.

    Red Velvet Cake With Cream Cheese Frosting



     
     

    My Measurements:
    1 cup-120g
     
    Ingredients:
     
    • All Purpose Flour / Maida - 2 cup (240g)
    • Powdered Sugar - 1 cup
    • Unsalted Butter - 50 grams
    • Oil - 4 tblsp 
    • Eggs - 2
    • Cocoa Power - 2 tblspn
    • Red Food Colouring - 1/2 tsp or as needed
    • Buttermilk - 250ml
    • Baking Soda - 1 tsp
    • Baking Powder - 2 tsp
    • Vinegar - 1/2 tblspn
    • Vanilla Essence - 1 tsp
    • Salt - 1/2 tsp


    For Frosting:

    • Cream Cheese -250g
    • Softened Butter - 75g
    • Red Velvet Cake Crumbles - 1/2 cup
    • Strawberry for decoration



     Method:

    Start by preparing pan by buttering on all sides, dusting it with flour and tap off the excess flour.  Set this aside. Preheat oven to 180 degree C.
    Sieve all the dry ingredients maida ,coco, baking soda ,baking powder and salt.
     

    Mix red food color to buttermilk and mix well.


    Beat eggs, powdered sugar,butter and vanilla essence in a bowl until light and fluffy.

     
    Add the buttermilk mixture to egg-sugar mixture .
     
     
    Now mix the dry ingredients little by little and fold them gently.
     

    Add vinegar to the cake batter and mix well. This helps in lightening the color.


    Pour this to the cake pan and tap a little to remove air bubbles. Don't over beat it.
     


    Bake it in a preheated oven at 350 f or 175deg for 30 min.
     
     
    Insert a toothpick and check whether the cake is baked well. Allow it to cool and refrigerate for 15 min for easier frosting.
     
     
    Trim the cake on top and edges to make it flatten and keep the trimmed pieces for garnishing. 
     
    Divide the  cake into 2 layers. Or you can bake in two equal sized pans.
     
      

    Butter Cream Cheese Frosting:
     
    In a chilled bowl; combine cream cheese and butter in a medium speed with an electric beater.
     
    Scrap the sides and add vanilla and powdered sugar in low speed by three or four additions until smooth.
     
    Refrigerate it for 10 minutes before applying on the cake.
     
     
     Assembling the cake:
     
    Take one half of the cake and apply 1/4 cup of butter cream cheese mixture above it.
     
     
     
     Then place the other layer over it and apply the remaining cream over it.
     

     Spread frosting all around the sides .
     

     Apply the cake crumbles on the sides of the cake. From the center, divide 8 sections for garnishing.

    Yummy Red Velvet cake is ready. Cut into pieces and serve.  
     


    RECEPIE SUMMARY: 
     
    Ingredients:
     
    • All Purpose Flour / Maida - 2 cup (240g)
    • Powdered Sugar - 1 cup
    • Unsalted Butter - 50 grams
    • Oil - 4 tblsp
    • Eggs - 2
    • Cocoa Power - 2 tblspn
    • Red Food Colouring - 1/2 tsp or as needed
    • Buttermilk - 250ml
    • Baking Soda - 1 tsp
    • Baking Powder - 2 tsp
    • Vinegar - 1/2 tblspn
    • Vanilla Essence - 1 tsp
    • Salt - 1/2 tsp
     
    For Frosting:
    • Cream Cheese -250g
    • Softened Butter - 75g
    • Powdered Sugar - 1 cup
    • Vanila Essence - 1tsp
    • Red Velvet Cake Crumbles - 1/2 cup
    • Strawberry for decoration
     
    Method:
     
    • Start by preparing pan by buttering on all sides, dusting it with flour and tap off the excess flour.  Set this aside. Preheat oven to 180 degree C.
    • Sieve all the dry ingredients maida ,coco, baking soda ,baking powder and salt.
    • Mix red food color to buttermilk and mix well.
    • Beat eggs, powdered sugar,butter and vanilla essence in a bowl until light and fluffy.
    • Add the buttermilk mixture to egg-sugar mixture .
    • Now mix the dry ingredients little by little and fold them gently.
    • Add vinegar to the cake batter and mix well. This helps in lightening the color.
    • Pour this to the cake pan and tap a little to remove air bubbles. Don't over beat it.
    • Bake it in a preheated oven at 350 f or 175deg for 30 min.
    • Insert a toothpick and check whether the cake is baked well. Allow it to cool and refrigerate for 15 min for easier frosting.
    • Trim the cake on top and edges to make it flatten and keep the trimmed pieces for garnishing.
    • Divide the  cake into 2 layers. Or you can bake in two equal sized pans.
     
    Butter Cream Cheese Frosting:
     
    • In a chilled bowl; combine cream cheese and butter in a medium speed with an electric beater.
    • Scrap the sides and add vanilla and powdered sugar in low speed by three or four additions until smooth.
    • Refrigerate it for 10 minutes before applying on the cake.
     
    Assembling the cake:
     
    • Take one half of the cake and apply 1/4 cup of butter cream cheese mixture above it.
    • Then place the other layer over it and apply the remaining cream over it.
    • Spread frosting all around the sides .
    • Apply the cake crumbles on the sides of the cake. From the center, divide 8 sections for garnishing.
    • Yummy Red Velvet cake is ready. Cut into pieces and serve. 

      

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