In the celebration of past Daring Baker and Cooks challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we’d like! The REAL challenge was picking which delicious recipe to try!
After contemplating for many days, I decided to try the Battenberg Cake. A complete Royal Cake!
Panna Cotta! An Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin/Agar Agar and letting it cool until set.
It is from the Northern Italian region of Piedmont, although it is eaten all over Italy. It is served with wild berries, caramel, chocolate sauce or fruit coulis.
This soft, creamy Panna cotta is made with Coconut milk, Heavy Cream, Sugar & Agar Agar. It is topped with Mango Coulis. Here is the recipe..
For the Panna cotta
Coconut Milk 400ml
Heavy cream 1 pint/475ml
Sugar 6 tbsp
Agar agar 1 tbsp
For the Mango Sauce
Ripe Mango 1, peeled, pitted & cubed
Sugar 1/4 Cup, adjust according to your needs
Lemon juice 1 tbsp
For the Pannacotta
• Dissolve 1 tbsp of Agar Agar in 4 tbsp of hot water.
• In a saucepan, add Coconut Milk, Heavy cream & Sugar. Heat it until it begins to simmer. Don’t let it boil.
• When you see the steam coming or when you see the first few bubbles, add Agar Agar and whisk it thoroughly.
• Pour the mixture in to glasses and refrigerate it for atleast 4-6 hrs.
For the Sauce
• Purée the diced Mangoes.
• In a saucepan, add the Mango purée and Sugar. Heat for few minutes. Add Lemon juice. Give a good mix. Switch off the stove.
• Drizzle the Mango Sauce over the Pannacotta and serve cold.
Seafood lovers this crab curry would definitely be a treat for your palate. It is made in an authentic way with Dungeness crab & tastes heavenly with just plain white Rice. Here is the recipe..
Crab 1 (2lb with Shell)
Fenugreek seeds 1 tsp
Chilli powder 1 tbsp
Coriander powder 1 tbsp
Cumin 1/2 tbsp
Fennel 1/2 tbsp
Pepper 1 tbsp
Coconut 1 Cup
Green Chillies 2
Turmeric powder 1/4 tsp
This is a simple salad recipe with Lettuce, Avocados & Tomatoes. Dressed with Lemon juice, Salt, Pepper and garnished with tangy & salty Feta cheese makes this salad a delicious fusion of flavors!
Lettuce 3-4 Cups
Avocado 1, peeled, pitted & thinly sliced
Grape tomatoes 1/2 Cup
Carrots 1/2 Cup, very thinly sliced
Walnut few( crunchy taste)
Feta Cheese 1/4 Cup, Crumbled
Lemon juice from 1/2 lemon
Salt & Pepper as needed
Spicy baked chicken 1 Cup, diced(optional)
Spicy Baked Chicken
Chicken breast boneless, skinless 2 (4 ounces each)
Chilli powder 1 tsp
Pepper 1/2 tsp
Lemon juice 1 tbsp
For the Spicy Baked Chicken
• Marinate Chicken with Chilli powder, Pepper, Lemon juice & Salt. Let it stay for atleast 1/2 hour or more.
• Preheat oven to 350F.
• Spray some oil in a baking pan. Add the marinated Chicken and bake for 20-30 mins, turning after 15 minutes. Cooking time will depend on the thickness of the chicken breasts. Chicken is done when juices run clear when pricked with a fork.
• Broil for 2 mins and remove from the oven.
• Dice it and keep it ready!
For the Salad
• In a large salad bowl, add Lettuce, Avocados, Grape tomatoes, Carrots, Lemon juice, Walnuts & diced Spicy Chicken breast.
• Season with Salt & Pepper and toss gently to combine.
• Sprinkle crumbled Feta cheese and serve right away!
Mutton Sukka is a popular dish of South India. Tender Mutton is cooked along with spices to form a dry curry. Many crave for this mouth watering Mutton Sukka from a famous restaurant called ‘Konar Kadai’ in my hometown Madurai. This Spicy dry curry is delectable with Curd rice or any Roti!
Here is the recipe..
Mutton 1 lb
Water 1-1&1/2 Cup
Onion 1 large, finely chopped
Curry leaves 2-3 Sprigs
Coriander leaves 2-3 tbsp
Ginger garlic paste 1 tbsp
Cinnamon 1″ stick
Bay leaf 1
Fennel 1/2 tsp
Cumin 1/2 tsp
Chilli powder 1-1&1/2 tbsp
Coriander powder 1 tbsp
Pepper powder 1/2 tsp
• Wash and pressure cook Mutton with salt and Water until its tender.
• Take a wide pan. Heat oil. Add Cinnamon, Cloves, Fennel, Cumin, Bay leaf & Curry leaves.
• Add Onions and sauté it to golden brown.
• Add Ginger Garlic paste. Cook it till the raw smell goes away.
• Now add Chilli powder & Coriander powder. Sauté it for few mins.
• Toss in the pressure cooked Mutton along with the water.
• Adjust the salt taste.
• Cook it till the gravy thickens to form a dry curry. Add Pepper powder & Switch off the stove.
• Mutton Sukka is ready to be served with Rice/Curd rice/Roti!
Gobi Paratha is a healthy flat bread stuffed with grated Cauliflower and Spices. It tastes divine with plain Yogurt & Pickle. Here is the recipe..
Prep time: 15 mins + dough resting time
Cooking time: 30 mins
Yields: 5-6 Parathas
For the Dough
Wheat flour 1&1/4 Cup
For the Stuffing
Cauliflower 3 Cups, grated
Cumin 1/2 tsp, crushed
Ginger 1 tsp, grated
Garlic 1 tsp, grated
Green chilli 1, finely chopped(optional)
Chilli powder 1 tsp
Coriander powder 1 tsp
Amchoor powder 1/2 tsp
Coriander leaves 2 tbsp
• Take wheat flour is a mixing bowl. Add salt. With required water knead them to a soft, yet firm pliable dough. Cover it with a wet cloth and let them sit for an hour.
• Take a wide pan. Heat little oil. Add crushed Cumin.
• Add the grated Ginger & Garlic. Sauté it for a while.
• Now toss in the grated Cauliflower along with Chilli powder, Coriander powder, Amchoor powder and Salt.
It’s time for this month’s Baking Partners Challenge!
This month is very special for all the members of our small group as Baking Partners turned 1!! Yes.Its our first Anniversary! 🙂 I am very proud to be a part of these bunch of home bakers, who strive hard in learning/understanding new techniques & skills in baking.
Coming back to the Challenge.
This month we had two options to choose from,
Humi of Gheza-e-shiriin suggested Russian Honey cake &
Saraswathi of Sara’s kitchen shared Lemon Glow Chiffon cake.
I decided to do the Chiffon cake as I was always curious to understand its spongy texture.
Chiffon Cake was created by Harry Baker, a Los Angeles insurance agent, in 1927. Baker carefully guarded his secret technique for almost two decades, only shared his cakes to celebrities and the famous Brown Derby restaurant. The popularity of his cakes grew quickly and he eventually sold the recipe to General Mills in 1947.
Now, Mr. Baker had two big secrets with his Chiffon Cake recipe.
• The first is that Chiffon Cakes uses oil instead of butter, which aides in the airy quality of the cake. It is also nice because the cake can be refrigerated without firming up.
• The second secret of the Chiffon Cake is to whip the egg whites separately from the yolks and to fold them ever so gently into the batter. If done correctly, the results are divine. If not, you can end up with an oozy-gooey mess in your pans.
Cake flour 1 Cup + 2 tbsp
Caster sugar 3/4 Cup
Salt 1/4 tsp
Baking soda 1/4 tsp
Lemon zest 1 tbsp
Canola oil / sunflower oil 1/4 Cup
Large egg yolks 1
Water (room temperature) 1/3 Cup
Lemon juice 1 tbsp
Vanilla essence 1/2 tsp
Cream of tartar 1/2 tsp
Sugar 1 tbsp
Egg whites 3
• Preheat your oven to 325 degrees.
• Line a 8 inch pan with the wax paper. Do not grease it as the batter needs to climb up the sides. Place ramekins pan in middle of the pan.
• In a large mixing bowl, combine Sugar and Lemon zest. With your fingertips, work the zest and sugar together until the sugar is grainy and very aromatic.
• Add the cake flour, baking soda and salt to the bowl.
• If using a stand mixer, use the beater attachment and beat on low until the ingredients are well incorporated. You can also do this by hand with a whisk.
• Make a well in the center of the ingredients and add the oil, egg yolks, water, lemon juice and vanilla.
• Mix for about one minute on medium speed until the batter is smooth and there are no lumps.
• In a second large mixing bowl, beat the egg whites until they are foamy.
• Add the cream of tartar and continue to beat on medium speed until they reach soft peak stage. You will know your egg whites have reached this stage when the beaters start to leave a trail or when the peaks fall over when the beaters are raised.
• Add the remaining 1 Tbsp. of sugar, and continue to beat the egg whites until they form stiff peaks when the beaters are raised.
• Using a slotted spoon or balloon whisk, add 1/3 of egg whites to your cake batter and gently stir them until they are incorporated. Add the remaining egg whites to the batter and very gently fold them into the batter until they are incorporated and no traces of egg whites remain.
• Pour the batter into the (ungreased) pan and run a small metal spatula or knife through the batter to prevent air pockets.
• Bake for 40 to 45 minutes or until the cake bounces back when lightly pressed in the center.
• Once cooked, take the cake out of the oven and immediately turn it upside down over a bottle* or similar to it until it is completely cool, which can take up to 90 minutes.
• Using an up and down motion, use a palette knife to loosen the sides of the cake away from the tin. Pull out the cake and use the palette knife around the bottom of the cake to release it from the base.
• Turn it over so that the base becomes the top and sprinkle with a dusting of icing sugar to serve.
Storage & Freezing Instructions
• Stay fresh for 3 days in room temperature, 10 days refrigerated, 2 months frozen.
Few useful links shared to us by Saraswathi
Check out the awesome cakes from other members of our group!
A Moist, Soft and Intense Chocolate Cake with Cream Cheese Buttercream Frosting would surely carry you away. Thanks to Annie’s eats for the cake recipe. An outrageous cake for all Chocolate Lovers to relish!
Yield: about 16 servings
For the Cake
All-purpose flour 1¼ Cups (6¼ oz.)
Cocoa powder, unsweetened 1 Cup (3 oz.) plus more for dusting the pans
Instant espresso/Coffee powder 2 tsp
Boiling water 1 Cup
Sour cream ½ Cup
Vanilla extract 2 tsp
Unsalted butter 1 Cup (2 sticks)
Sugar 1¾ Cups (12¼ oz.)
Baking soda 1 tsp
Salt ½ tsp
• Preheat the oven to 350˚ F.
• Grease 2 8-inch round cake pans and dust with cocoa powder, shaking out the excess.
• In a medium bowl, add the Cocoa powder, Espresso powder and boiling water. Whisk until smooth. Allow it to cool.
• When cooled down a bit, whisk in the Sour cream and Vanilla. Set aside.
• In the bowl of an electric mixer, beat the butter on medium-high speed until smooth, about a minute. Gradually blend in the sugar and whip on medium-high speed until light and fluffy, 2-3 minutes more. Blend in the eggs one at a time.
• In a medium bowl, combine the flour, baking soda and salt. Whisk to blend.
• With the mixer on low speed, add the dry ingredients in three additions alternating with the sour cream mixture, beating each addition just until incorporated.
• Divide the batter evenly between the prepared pans.
To make the Frosting
• Whip together Butter & Cream cheese on medium high speed until well blended and fluffy, approximately 1-2 minutes.
• Reduce speed to low and slowly blend in powdered sugar.
• Once sugar is blended in, add Vanilla extract and milk.
• Increase speed to medium and beat well for another 1-2 minutes until smooth. Creamy Cream cheese Buttercream Frosting is ready!
• Once the cakes are cooled in the cooling rack, you can keep the cakes in the freezer for an hour (if you are not in a hurry )
before you decorate. It reduces the amount of crumbs.
• Cut the cakes in to two horizontally using a serrated knife or cake leveler.
• Spread the Cream cheese frosting. Build the cake layers with icing in between each layer.
Puttu is a traditional dish of Kerala adored by many. It tastes good with Ripe Bananas, Ghee & Sugar or with Cherupayaru Curry or Kadala Curry. Grounded Rice flour / Readymade Rice flour is moistened with little water and steamed in a Puttu kutti (Puttu maker) along with the grated Coconut.
Rice flour 1 & 1/2 Cup
Grated Coconut 1/2 Cup
Ghee 2 tbsp (optional)
Water 1/2 Cup (according to your needs)
• Mix it slowly by sprinkling water. Make sure the Rice flour is wet. Break all the small lumps. Keep mixing it for a good 10-15 mins. When you hold the wet flour tightly in your hand. It should retain the shape. Once you break, it has to fall apart. This step is more important to get a soft puttu.
• Place Flour and Coconut alternatively in a puttu maker and steam it or you can cook it in a steamer/idly vessel covered with a cloth like me.
• Steam it for 10 mins or till the puttu mixture is cooked.
• Remove it from the steamer. Serve it along with Cherupayaru Curry.
Cherupayaru or Pachai payaru Curry will be a perfect accompaniment to Puttu/Roti. It is more nutritious and easy to make. Here goes the Recipe..
Whole Green gram 1 Cup
Cumin 1/2 tsp
Coconut 3 tbsp, grated
Turmeric powder 1/4 tsp
Chilli powder 1/2 tsp
Coriander powder 1/2 tsp
Mustard 1/4 tsp
Urad dhal 1/4 tsp
Curry leaves 2 Sprigs
Red Chillies 2
• Wash and pressure cook Green gram dhal with salt till it becomes soft.
• Take a new pan. Heat little oil. Add Mustard, Urad dhal, Cumin, Red Chillies, Curry leaves. Sauté for few mins.
• Once the pressure gets released, add the cooked Green dhal along with the water in to the pan.
• Add Chilli powder, Coriander powder, Turmeric powder. Adjust the salt taste.
• Grind the grated Coconut with little water. Add it to the Curry.
• Allow it to cook for few minutes then switch off the stove. Cherupayar curry is ready to be served with Puttu or Roti.