Black Forest Cake

Yum

Ingredients:(Serves10 - 12)

Cherries

700 ml jar of Cherries in syrup

4 tablespoons Kirsch or Cherry Brandy

50 grams granulated white sugar

For the Chocolate Genoise:

42 grams hot melted unsalted butter

60 grams cake flour

1/4 teaspoon salt

30 grams unsweetened regular or Dutch-processed cocoa powder

4 large eggs

135 grams granulated white sugar

1 teaspoon vanilla extract

Whipped Cream Frosting:

600 ml heavy whipping cream 

1 teaspoon pure vanilla extract

35 grams granulated white sugar

Method:

1. Drain the cherries, reserving the liquid. Place the cherries in a bowl and add 2 tablespoons Kirsch. Cover the bowl and set aside.
2.  Place 240 ml of the reserved cherry syrup in a small saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat, add 2 tablespoons Kirsch, and let cool.
3.  Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper.
4. In a bowl, sift the flour, salt and cocoa powder thrice . In a heatproof bowl whisk the eggs with the sugar.
5.  Place over a saucepan of simmering water, and keep whisking constantly, heat until lukewarm (about 3 minutes). Remove from heat and transfer to the bowl of your electric mixer.
6.  Beat on high speed until the mixture is thick (the batter will fall back into the bowl in a ribbon-like pattern). 
7. Beat in the vanilla extract. Then sift  one-third of the flour mixture over the egg mixture and gently fold using a rubber spatula or whisk. Sift and fold in another third, and then fold in the rest.
8.  Take 1 cup of the batter and fold it into the melted butter (to lighten it). Then gently fold it into the egg batter. 
9. Pour into your pan, smoothing the top.Bake for about 20 -25 minutes or until a toothpick inserted into the center comes out clean (cake starts to shrink from sides of pan). Cool on a metal rack before removing from pan.

Whipped Cream Frosting:

1.  In your mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. 
2. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form.

Assemble Cake:

1. Using a sharp knife, cut the genoise, horizontally, into two layers. Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate. Brush the cake layer with 60 ml cherry syrup.
2. Take 1 cup of whipped cream and spread on the moistened genoise .Place the cherries evenly over the cream. 
3. Brush the cut-side of second genoise layer with 60 ml syrup. Place cut-side down on top of the cherries, gently pressing to compact. Reserve 240 ml of whipped cream and spread the remaining cream over top and sides of cake.
4.  Place reserved cream in a pastry bag fitted with a large star tip and pipe rosettes on top of cake. Cover and refrigerate the cake for several hours (or overnight) before serving. Decorate with fresh cherries and shaved chocolate.

Onion Pakoda

Yum

Ingredients:
1  cup Kadal Mav( Besan Flour)
1 tsp. Rice flour
1 tsp. Rava
3 Green chillies slit lengthwise
1 cup Onion Sliced finely
Salt to taste
2 tsp. ghee
Red Chilli Powder according to taste
2  to 3 sprigs Curry leaves
Oil for frying
Water to mix

Method:

1. Combine well the sliced onions, green chillies, salt, curry leaves and ghee and keep aside for 20 mins.
2. Later on add the besan, rice and rava and mix thoroughly and sprinkle water little by little so that almost all the onion slices are coated with the flour .
3. Heat Oil in a wok on and drop the prepared onions little by little . Fry till golden brown, drain excess oil and store in an air tight container .

Sambar Restaurant Style

Ingredients:

For Pressure cooking
1/2 cup Toor dal
1/2 of  Big onion
1 medium sized Tomato
Salt according to taste

For Grinding
1 tbsp. Roasted Gram
1 small Tomato
1 tsp. Turmeric Powder
1 tbsp. Chilli Powder
2 pieces of Coconut

For Tempering
1/2 of a big Onion chopped
1 tsp. Mustard Seeds
1 tsp. Cumin Seeds
1 tsp. Fenugreek seeds
2 Green chillies slit
3 Red Chillies
1 sprig Curry leaves
1 tbsp. Oil 

For Garnishing 
1 tbsp. of Coriander Leaves
1/4 tsp. sugar(optional)

Method:

1. Pressure cook the dal, onion, tomato, a bit of turmeric,salt and water for 3 to 4 whistles and mash the dal and keep aside.
2. Grind all the ingredients under grinding to a fine paste.
3. Take a wok add oil and temper mustard,cumin, fenugreek. When it starts spluttering add the chopped onion and green chillies and saute well.
4. Add the cooked dal mixture to the tempering and bring to boil. When the mixture starts boiling add the grinded paste to it and mix well and cook on low for 10 to 15 mins.
5. After the sambar is cooked add the curry leaves, red chillies, coriander leaves and sugar and mix.
6. Turn off stove keep the sambar covered to retain the aroma. Serve with idli, dosa or pongal.

Onion Raita

Yum

Ingredients:(Serves 2)
1 1/4 cup thick curd
1 onion chopped finely
1 green chilli
1/4 tsp. salt
1/4 tsp. mustard seeds
1-2 tsp. chopped coriander leaves
1 tsp. Oil

Method:

1. Whisk the curd until smooth.
2. To this add the onions, green chillies and salt.
3. In a pan heat oil and splutter mustard seeds.(Take care not to burn them) and immediately pour  it over the prepared curd and mix well.
4. Garnish with Coriander leaves.
5. Cover and refrigerate until required. Serve chilled.