SWISS ROLL / JAM ROLL CAKE

I made a Swiss Roll and a Jam Roll yesterday for a small get together .Preparing sponge cake is not a difficult thing.Without adding butter or milk it came out well in my OTG. I applied jam  and  nutella chocolate over the both sponge cake s..Then I rolled it slowly without cracking before it cools.Once this is done keep this aside for 2-3 hrs. After that we can cut it into slices.Now let us see the preparation .

                                                      INGREDIENTS

• Eggs                             -  4 or 220-225 gms
• Maida                          -   90 gms
• Cornflour                    -   10 gms
• Pineapple essence       -  3/4 tsp
• Baking soda                -  a small pinch
• Castor sugar                -  120 gms
• Nutella                        -  as required
• Pineapple Glaze          -  as required
• Parchment paper         -  as per cake size

                                                            METHOD

• Take large 4 eggs or 220 to 225 gms and keep it aside in room temperature.

• Measure and keep aside Maida, Cornflour and baking soda .

• Beat the egg in a bowl with an electric beater

• Add castor sugar to it and beat well.

• Add pineapple essence and mix well.

• Add maida, cornflour and baking soda  to this egg batter.

• Pour this in a rectangle shape tray.

• Bake this at 200 degree s for 25 mins. Pls cover the tray while baking.

• After 25 mins turn off the oven and insert a tooth pick in the cake. If it not sticks on the tooth pick,it means it is  well cooked.Let it cools for 15 mins.

• Remove the butter paper from the back side  and slice it into 2.

• Take a parchment paper and sprinkle some castor sugar on it and place a layer of cake on it. Keep the down part or upper portion in the down side.

• Spread  nutella chocolate over the one portion of cake.

• Do the same process using pineapple glaze also .

• Roll it without any crack and cover tightly with the parchment paper.

                         Slice it and serve...Enjoy friends!!!!!

CUTLET CHAPPATI ROLL

We all are familiar with different kinds of rolls available in shops.Today I am sharing with you all a simple yet tasty home made roll.It requires only few ingredients.Today's recipe name is Cutlet Chapati roll which is my own creation.This dish can be served as a Break fast , Snack or as a Party dish.Prepare cutlets of your own choice and make small chappatis.Then fill it with sliced onions, tomatoes and cutlet.Let us see the preparation .

                                                              INGREDIENTS

• Cutlets  
• Chappatis
• Onions sliced                                     -  1/2 cup
• Tomato chopped                                -  1/4 cup
• Onions round sliced  
• Tomato slices
• Mint mayonnaise          

                                                             METHOD

• Prepare cutlets and keep it aside
• Prepare chappatis and keep it aside.                            

•  Mix the sliced onions and chopped tomatoes with some salt and keep it aside.

•  Take a chappati and add a quarter tea spoon of mint mayonnaise and spread over it.

•  Place 2 tbsp of onion tomato mixture , then a piece of cutlet over it.Next put 1 sliced onion and 1 sliced tomato.Cover both ends and pin it with a tooth pick.

                        Enjoy the yummy Cutlet Chappati!!!

RASMALAI...A SWEET

Rasmalai is a rich Bengali Dessert.The word Rasmalai in hindi language means juice and cream.Ras means juice and Malai means cream.As the name suggests this sweet will give you a feeling of having sweet cream along with delicious juice.This can be served cold to taste more good.For preparation first we have to make Rasgullas,Then make rich sauce out of milk.Use saffron and other dry fruits to garnish.Let us now see the preparation....

                                                     INGREDIENTS

For making Rasgullas

• Milk                     -  1 litre
• Vinegar                -   2 tbsp

For Sugar syrup

• Water                   -  1/2 litre
• Sugar                   -  3/4 cup
• Rose essence        -   2 drops

For Making Rasmalai sauce(Rabri)

• Milk                         -  1/2 litre
• Sugar                       -   3/4 cup
• Yellow colour          -  a pinch(If we are using saffron don't use color)
• Cardamom powder  - a pinch
• Cashews                   - 3 tbsp crushed
• Badam                      - 10 nos
• Rose essence            -  2 drops
• Saffron                     - 2 pinch ( I didn't used , because of unavailability of the product)

                                                                     METHOD

                                       

   

• Boil the milk.When it starts boiling add vinegar to it and stir continuously till the paneer separates.

• Remove this to a muslin cloth and place this in a wire rack and keep a weight over it.

• Thus we will get the paneer to make the rasgullas.

•  The second step is to prepare the rabri.Boil the half litre of milk with sugar, crushed badam and cashews. When it starts to thicken add the cardamom powder and color to it.Add rose essence too and bring it to cool.

•  Knead the paneer with a pinch of yellow colour and a pinch of cardamom.

• Blend this in a chopper. It will become more soft.

• Make balls out of it.

• Make sugar syrup by boiling water and sugar.'

• When it starts boiling add the balls to it and steam this in a pressure cooker for about 5 mins.

• When the pressure comes down , open the cooker and keep this to  cool for 3-4 hrs.

• Take out the balls and squeeze them to remove the sugar syrup.

• Place these balls in a glass tray.

• Pour the rabri syrup over it.

• Garnish with grated badam and nuts and sprinkle 2 drops of  rose essence.

              Today's tasty Rasmalai is ready to eat..Enjoy!!!!!