Jolly Homemade Recipes: International Cuisines

Showing posts with label International Cuisines. Show all posts

The first theme for "Foodie Monday Blog Hop" of this week is Chocolate, which was chosen by one of our member.

A quick recipe of chocolate fudge within just 3 ingredients. This is an easy version of preparing chocolate fudge and the 3 ingredients used are sweetened condensed milk, chocolate and butter. I have added chopped dry fruits, you could add dry fruits of your choice.

You can just make the fudge plain without any dry fruits. If adding almonds or cashews, then just roast them in a pan or in the oven. once cooled, chop and add them. Chocolate fudge can be made on any celebratory or festive occasion.

If you are looking for more chocolate recipes then do check homemade chocolate, chocolate cake, vanilla-chocolate swirl cake, eggless chocolate pancake , chocolate biscuit cake

Let's start step by step chocolate fudge recipe with step by step photos.

Ingredients :

Chocolate, sweet or semi sweet - 1 cup chopped chocolate
Sweetened condensed milk - 2/3 cup, half a can of condensed milk
Butter, salted or unsalted - 1 tbsp
Dry fruits (roast and chopped) - 1 tbsp each
Vanilla essence - 2 to 3 drops (optional)

Preparation Method:

1. First line an aluminum foil or butter paper in a 6 x 6 inch square pan. The foil or butter paper has to cover all the sides.

2. Heat water in a pan on a medium to high flame till the water becomes hot.

3. Lower the flame and place the bowl.

Add chopped chocolate in a bowl or pan. Add few roasted and chopped dry fruits with chocolate. I used milk chocolate and a small piece of white chocolate to balance the sweetness in fudge but dark chocolate also tastes very good. Keep the bowl or pan aside. Start melting process. You can also melt the chocolate in the microwave. I prefer using this double boiler method than melting chocolate in the microwave.

4. As soon as you keep the pan, the chocolate will begin to melt with the heat coming from the hot water.

Then add 1/2 cup sweetened condensed milk (half a can of condensed milk) and 1 tbsp butter. You can use either salted or unsalted butter.

5. Stir while the chocolate is melting.

6. More chocolate has melted, continuously stir the fudge mixture while the chocolate is melting.

7. Once all the chocolate is melted, switch off the flame.

8. Quickly add chopped dry fruits, walnuts and add 2 to 3 drops of vanilla essence. Mix well.

9. Stir very well. Then pour the whole chocolate fudge mixture in the pan lined with aluminum foil. Just tap it 1 or 2 times, so let the dry fruits goes little bit down and set well.

10. Let the fudge cool at room temperature. Do not cover the pan. once the fudge has cooled at room temperature, cover the pan and refrigerate the fudge for overnight in the fridge, till it sets completely.

12. Now remove the chocolate fudge along with the foil and place it on a chopping board.

13. Slice the chocolate into squares.

14. Serve these chocolate fudge or wrap them in foil or butter paper and keep covered in a jar or box in the fridge.

Happy Cooking & Enjoy :)

I had a dream of this cake for days, weeks, months, YEARS… and it turned out exactly as I hoped!

Somewhere over the rainbow..in my kitchen! I prepared this cake on my Mom-Dad anniversary on 29th June and it would be a perfect time for this! My family loved the cake...feeling wonderful :) :)

I was inspired by all the rainbow creations on Pinterest. This is a simple vanilla cake combined with food coloring for the perfect rainbow of colors! This cake can be adapted to any holiday, just change the colors!

I used my favourite vanilla cake recipe, and followed these instructions to make the rainbow colors. The appearance is satisfying and flavors too are rich, moist and yummy. There's just something so appealing when you cut off a slice. It was really-really yum can't express in words :D just out of the world :)

In concentric circles, I poured the raspberry batter first, then yellow, strawberry and lastly again yellow. I was a bit nervous when the cake came out of the oven and all you could see was rasberry, but the batter seems to have churned itself into its own colorful pattern.

You can make end number of cake which I have tried and tested like biscuit cake, chocolate cake, Orange Chiffon cake and vanilla-chocolate swirled marble cake

A soft and light cake. Here’s an easy, simple recipe of rainbow cake with step by step photos.

Ingredients :

All purpose flour - 1 cup
Eggs - 1 no
Castor Sugar - 1 cup
Salted butter, softened - 1/2 cup
Milk - 1/2 cup
Baking powder - 1 tsp
Vanilla essence - 1/2 tsp
Salt - A pinch

For colors

* 1 box food coloring drops

Preparation Method :

1. Heat the oven to 180°C. Lightly grease an cake tin with a little extra butter and also dust the inside of the tin with a little flour to help the cake can come outside smoothly from cake tin and not burn also.

2. Put granulated sugar, softly melted butter in a large mixing bowl

Beat the butter until very soft then add the caster sugar and continue to beat until the mixture is pale and fluffy. Beat in the eggs, one at a time.

3. Add half cup of milk and vanilla essence, continue to mix well.

4. Add sieve flour, baking powder and salt. Beat until all ingredients combined.

5. Pour vanilla cake batter into 3 bowls. Add food coloring to make desired colors. Mix well.

6. Poured the prepare batter int a cake pan - rasberry batter first, then yellow, strawberry and lastly again yellow.

7. Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip.

8. Another test is to insert a skewer into the center of the cake - it should come out clean.

9. Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool. Serve dusted with icing sugar.

For Cooker Process :

* Take a cake tin, brush with the melted butter evenly on the base and edges of the tin and also dust the inside of the tin with a little flour to help the cake can come outside smoothly from cake tin and not burn also.

* Preheat cooker for cake, Take pressure cooker and put 1 cup salt all over. Heat the pressure cooker(empty) covered but without the pressure 5 minutes on a high flame, then place your cake tin. Remove the gasket and whistle of pressure cooker.

* Place you cake tin on top of the salt. Close the lid and turn the flame on low and let it cook for 45 minutes-1 hour. After 45 minutes, insert toothpick in a cake, if it comes clean it means your cake is ready or if not you can cook for more 10 minutes.

Enjoy and Happy Cooking :)

An Orange Chiffon Cake has wonderful light and spongy texture cake. Delicious orange zest with a hint of lemon in every bite. Moist, spongy orange cake is perfect for any celebration. However, this chiffon cakes contain both egg yolks and egg whites, along with baking powder, orange juice, tanginess of lemon juice and a liquid fat (in the form of oil). It is the oil that gives this cake its wonderful moist and tender crumb and keeps the cake soft even when refrigerated.

You can even frost the cake with some orange whipped cream or butter icing. I like to dust the top of the cake with powdered sugar and it is lovely when served with fresh fruit (or chocolate sauces) and softly whipped cream.

The appearance is satisfying and flavors too are rich, moist and yummy. There's just something so appealing when you cut off a slice. It was really-really yum can't express in words :D just out of the world :)

Orange chiffon cake has the flavors of oranges and lemon. This is very moist cake...melting in a mouth yummy...delicious this one word is coming after having a bite of this cake.

I have adapted an idea from here ndtvfood, but done little bit changes done from my side.

I have made the orange cake with fresh orange juice but you can use ready-made juice. The cake has the orange and lime flavor with a light yellowish-orange color.

You can make end number of cake which I have tried and tested like biscuit cake, chocolate cake and vanilla-chocolate swirled marble cake

A soft and light cake. Here’s an easy, simple recipe of orange cake with step by step photos –

Ingredients :

All - Purpose flour / Maida - 1 cup
Caster Sugar - 1/2 cup
Butter, room temperature - 50 gm (or you can take vegetable oil with same quantity) Eggs - 2 no
Baking powder - 1 tsp
Orange juice - 1/2 cup
Lemon juice - 1 tsp
Milk - 1/2 cup
Orange zest - 1/2 tsp (optional)
Oil - 3 tsp
Vanilla extract - 2-3 drops
1 heaped cup of salt (If you are baking a cake in cooker)

Preparation Method :

1. Take a bowl, beat the butter and sugar until light lemon-colored and fluffy, and add a tbsp of oil in it in between and whisk it about 5 minutes.

2. Break the eggs, separate the yolks and the whites. Mix the yolks into the mixture with a rubber spatula or wooden spoon till it becomes light.

3. I made fresh orange juice. you can use ready-made juice too. For making fresh juice, use an mixer grinder, you can also blend the orange segments (seeds removed) and strain the juice like I have done in below pic. I used two medium oranges to get 1/2 cup juice.

4. Add the flour, baking powder, orange juice, lemon juice, orange zest and the milk.

Mix it all together into a smooth batter.

5. Now beat the egg whites and add vanilla essence till they are stiff and fold them to the batter with a metal spoon. When you are folding, you will fell the lightness in batter. Sprinkle tutti-fruti from top.

For Cooker Process :

* Take a cake tin, brush with the melted butter evenly on the base and edges of the tin and also dust the inside of the tin with a little flour to help the cake can come outside smoothly from cake tin and not burn also.

Preheat cooker for cake, Take pressure cooker and put 1 cup salt all over. Heat the pressure cooker(empty) covered but without the pressure 5 minutes on a high flame, then place your cake tin. Remove the gasket and whistle of pressure cooker.

Place you cake tin on top of the salt. Close the lid and turn the flame on low and let it cook for 40 minutes-1 hour. After 45 minutes, insert toothpick in a cake, if it comes clean it means your cake is ready or if not you can cook for more 10 minutes.

For Oven Process:

* Stand this bowl in a pan of water and bake in a pre-heated oven for 30-40 minutes at 160 degrees Celsius.

7. Remove from cooker/oven and let it cool down. Turn it upside down to De-mold (use knife all around the edges before turning).

8. Dust the top of the cake with powdered sugar. Garnish with fresh fruit (or chocolate sauces) and softly whipped cream. Serve.

Enjoy and Happy Cooking :)

Chocolate Cake

Moist, delicious chocolate cake is perfect for any celebration. This is basic chocolate cake recipe with step by step photos. A simple and easy recipe of chocolate cake. I love baking, started baking cake, cookies.....in cooker. Yes you read right this spongy chocolate cake made in cooker only. Earlier I posted my "Vanilla-Chocolate Swirled Marble Cake" recipe, which is liked by all my family and friends even neighbor too. I usually bake cake once in a week.

This chocolate cake recipe is really good. One of the best cake, I have made at home. It was better than chocolate cakes, we get in markets.

The appearance is satisfying and flavors too are rich, moist and yummy. There's just something so appealing when you cut off a slice. It was really really yum can't express in words :D just out of the world :) :) My husband really liked it and he loves homemade cake too.

Homemade cake was my favorite, since from my childhood days, my Mom used to bake so many cakes using pressure cooker method as she did not have an electric oven at that time. In this cake, i didn't use any electric beater or taking help of any electronic device, just made this with purely with hand whisker.

This method has been tried and tested so many times in my house, I can assure you that your cake will turn out well.. Don't worry to those who don't have an oven..u can also bake a cake without an oven now..which gives same texture and taste..I adapted this cake recipe from Rachel Allen. Let's start baking our cake in pressure cooker with step by step process with following pictures...

Ingredients :

All - Purpose flour / Maida - 1 cup
Caster Sugar - 3/4 cup
Butter, room temperature - 1/2 cup (or you can take vegetable oil with same quantity)
Harshly Chocolate Sauce - 4 big table spoon or you can take dark chocolate also
Eggs - 2 no
Cocoa powder - 1 tbsp
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Milk - 3 tbsp
A pinch of Salt
1 heaped cup of salt while make baking

Making of Caster sugar at home ?
It's a very simple process - Add the sugar into the blender and pulse 15 times, or until the sugar becomes finely granulated.

Preparation Method :

1. Preheat cooker for cake, Take pressure cooker and put 1 cup salt all over. Heat the pressure cooker(empty) covered but without the pressure 5 minutes on a high flame, then place your cake tin.

2. Take a bowl, beat the butter and sugar until light lemon-colored and fluffy, and add a tbsp of oil in it in between and whisk it about 5 minutes.

3. Beat the butter until very soft then add the caster sugar and continue to beat until the mixture is pale and fluffy. Beat in the eggs, one at a time, fold into the melted chocolate sauce.

4. Measure out the flour, baking powder, baking soda and salt (sift all ingredients) into a small bowl and then add the milk and mix gently to combine with above batter.

5. Now we do, "Cut and Fold" method, I saw this tip in one of very fame English Food Channel "TLC"

In baking, "fold" is the term used for gently combining a delicate mixture into a heavier textured, thicker mixture in a way that will ensure that both mixtures are properly combined and ensuring that air bubbles in the lighter mixture are not burst by the heavier mixture.

Method : Take a rubber spatula or metallic spoon, Cut down through the center of the mixtures and bring the heavy mixture back up to the top, "down-across-up-and-over motion".

6. Take a cake tin, brush with the melted butter evenly on the base and edges of the tin and also dust the inside of the tin with a little flour to help the cake can come outside smoothly from cake tin and not burn also.

7. Place you cake tin on top of the salt. Close the lid and turn the flame on low and let it cook for 45 minutes-1 hour.

8. After 45 minutes, take toothpicks, insert it in a cake, if it comes clean it means your cake is ready or if not you can cook for more 10 minutes.

9. Remove from cooker and let it cool down. Turn it upside down to De-mold (use knife all around the edges before turning).