Wednesday, February 28, 2007

Aloo - Methi fry

This is one recipe that I learnt recently and it goes well with Rice-dal or with roti. Its also an easy recipe and a good way to use a bunch of methi leaves. The aloo compliments the bitterness of the methi and the dish finally tastes very good.
This will be my entry to this month's Jhiva for Potato event hosted by Happy Burp.


Potato - 5 (boiled and cubed)
Methi leaves (fenugreek leaves) - 1 cup
Onion - 2 (chopped)
Tomato - 2 (chopped)
Coriander leaves - for garnishing

Powder ingredients:
Chilli powder - 1 tbsp
Turmeric powder - a pinch
Garam masala - 1/2 tsp
Coriander powder - 1/2 tsp
Salt - as needed

For seasoning:
Mustard - 1 tsp
Split urad dal - 1 tsp
Jeera - 1 tsp
Methi seeds - 1 tsp
Curry leaves - a sprig
Dry red chillies - 2
Oil - 3 tbsp


Add oil in a pan and when hot add the seasoning ingredients. When the mustard starts to splutter add the onions and fry till it turns golden brown. Add tomatoes and once its cooked add the chopped potato cubes and the powder ingredients. Don't overcook the potatoes as it makes the dish turn mushy. Fry in medium heat till the potato absorbs the masala. Add the methi leaves and fry for a few minutes. Remove from flame and garnish with chopped coriander leaves and serve hot.

Black Forest Cake

I'm back after a long trip to India. All my India trips are memorable but this one was extra special since I got married. Coming back after so many ceremonies, so many people, so many activities, life here seems very plain and not so exciting enough. So I am trying to spice up my life with a few new recipes that I've learnt during this trip.

As promised I am going to start with the black forest recipe. I've used a store bought chocolate cake mix for the base but if you have the time and energy its best to make your own cake from scratch.


Duncan Hines Moist Deluxe Devil's food cake (store bought) - 1 pk
Water - 1 1/3 cups + 1 tbsp
Oil - 1/2 cup + 1 tbsp
Eggs - 3
All purpose flour - 2tbsp + extra for dusting the cake pan
Butter - for smearing the cake pan
Espresso/Indian filter coffee - 3 tbsp
Rum/Brandy - as per taste
Cherries - 1 cup
Whipping cream - 500 ml (can be increased if needed)
8 inch cake pans - 2
Grated chocolate - for garnishing as needed


Preheat oven to 350F. Grease sides and bottom of the pan with butter and sprinkle flour to give a thin coating. Prepare the cake mix as per the directions on the box. I use the high altitude version as I live at 5000ft above sea level. Blend cake mix, 2 tbsp flour, water, oil and eggs in a large bowl at low speed till moistened (about 30 secs). Beat at medium speed for about 2 minutes and pour batter into 2, 8-inch round cake pans and bake immediately for 35-38 min. Let it cool completely. Prepare espresso or any strong instant coffee. I used Indian filter coffee. Mix the rum or brandy with the coffee and pour on the cakes to soften them. Be careful to not add too much liquid as the cakes will break when assembling. So use just enough to moisten the cakes. Whip the cream to soft peaks and chop the cherries to smaller pieces. To begin assembling set one cake on the plate. Spread evenly with cream and sprinkle half the cherries and grated chocolate. Place the other cake on top and repeat the same with the cherries and grated chocolate. Remember to cover the sides with cream and chocolate. Pipe cream rounds on the edges on top and place one whole cherry on each. Voila the cake is ready to be chilled and served.