Sheetal Kamat

Yesterday I was looking for cake recipe so that I can bake a cake to take into my cake decoration class. First I thought I will bake some simple quick cake and get done with it, but as I approached kitchen I couldn't resist but look into my recipe book for some instant reference to cook something different. I liked a peanut butter recipe in there but because I didn't have peanut butter I decided to give it twist and make my own version of cake. It was delicious and even smelling so good that it was huge hit in my decoration class as well.

Nutty Butterscotch Chocolate Cake
4 Cup Maida
2.5 Cup Butter
1 Cup Hazelnuts
1 Cup Almonds
1.5 Cup Sugar
3 Eggs
1 Cup Milk
2 Cup Butterscotch Chocochips
2 Spoon Baking Powder

  • Preheat oven to 350F/180C
  • Grind hazelnuts and almonds to fine powder and keep it aside.
  • Cream butter and sugar together till fluffy.
  • Add in hazelnut-almonds powder and whisk again.
  • Add in each egg one at a time and beat well after each addition
  • Sieve maida and baking powder couple of times. Add salt to taste.
  • Add maida-baking powder mixture alternating with milk slowly into the egg-butter-sugar mixture and fold in carefully.
  • Microwave chocochips for 1 minutes and stir well to get molten chocolate. Fold it in the batter lightly
  • Grease the pan and line it with parchment paper. Grease the paper as well. Pour the batter in the cake till half full.
  • Bake the cake in oven on 350F/180C for 40 minutes
  • Decorate with icing or serve as it is.
I used two 8 inch round tins to bake the cake but after baking I thought I should have used one 8 inch and one 6 inch instead to get perfect rise in both the cakes.
I iced one cake with butter icing as part of my cake decorating classes and we ate another cake as it is. Both taste awesome, but I would use dark chocolate or less sugar if I am going to ice the cake next time.
Recently I came to know that preheating oven at least 15 minutes in advance helps to get oven to heat uniformly even hot so I tried this time and results were superb, the cake rose from all sides and there was literally no bump.
Sheetal Kamat

This is my favorite bengali sweet. So when I was making Ajoy's favorite mishti dohi i decided to pamper myself with these. Turned out very delicious.

2 liter Milk
4 Spoon Vinegar
1 Spoon Rawa
2 Cups Khoya
1/2 Cup Powdered Sugar
2.5 Cup Sugar
Silver leaf
Pistachio Powder
A pinch of Baking Powder
Couple Pinch of Saffron

  • Keep 1/4 cup milk aside and bring remaining milk to boil and add in vinegar mixed with two spoon of water.
  • Stir till the whey separates out and milk cuddles.
  • Strain it through sieve and run through cold water. Let it sit there for 5 minutes so that water drains out completely.
  • Mix sugar with 6 cups of water in a cooker and bring it to boil.
  • Take out this paneer from the sieve and knead till very soft dough forms.
  • Add in rawa and baking powder and knead again.
  • Make thin flat squares and add half of them into the sugar syrup boiling in cooker
  • Close the cooker lid and let out one whistle. Lower the heat and let it cook for another 10 minutes. Let it cool
  • Takeout the cooked paneer and add another 2 cups of water in the cooker. Bring it to boil and add remaining paneer pieces to cook just like the earlier ones.
  • When the second batch is cooled down store all paneer pieces with the syrup in the fridge overnight
  • In the morning grate the khoya and add in powdered sugar in it.
  • Warm the remaining 1/4 cup of milk and add in the Saffron in it. Add it to the khoya and knead till smooth.
  • Take out the cooked paneer pieces from the fridge and cut each into triangle shape
  • Make sandwiches by adding a layer of khoya paste we made between two triangles. Also sprinkle some pistachio powder on the khoya layer as well as on top of the sandwich
  • Garnish with the silver leaf and serve chilled.
Instead of making thick pieces and cutting it through i made thin slices to begin with. So i could use single piece as it is.
Sheetal Kamat

One day while watching Foodnetwork channel I saw this recipe and liked it at that very moment, for it is so simple yet so elegant. Dont remember exact measures and all but here is my own version of the same.

Dry Fruit Chocolate
350g White chocolate
120g Dark Chocolate
1 Cup Walnuts
1/2 Cup Apricot
1/2 Cup Cranberries

  • Heat oven to 350F/180C and bake walnuts in it for 10 minutes. Set aside to cool down.
  • In a bowl microwave white chocolate for 1.5 minutes stirring it every 30 sec. It should be smooth soft molten chocolate.
  • In another bowl microwave dark chocolate for 1.5 minute stirring it every 30sec.
  • Line a plate/tray with parchment paper and pour the white chocolate in the center. Spread it over the plate to get smooth layer
  • Pour dark chocolate on four corners and with a fork mix it in with white chocolate creating patterns
  • Dice apricots and walnuts, sprinkle them along with cranberries on top of the chocolate.
  • Let mixture come down to room temperature and then transfer it to fridge to set it hard.

The recipe that I had watched only used white chocolate, but I didnt use white chocolate completely as it would make it very sweet. So instead used dark chocolate to balance out the sweetness. Earlier once I had used semi sweet chocochips instead but that too was sweet to my tooth so this time i used dark chocolate. One can use mix of dark and semi sweet chocochips as well.

Sheetal Kamat

This is one of Ajoy's favorite sweet, which is simple to make, yet I had trouble making it given that its so difficult to set curd out here. I tried so many times, so many different ways and it did work few times but results weren't consistent. But now that I have learned the exact trick that works here, I made this perfect sweet.

Mishti Dohi
1.5 Liter Milk
1 Cup Sugar
1/2 Cup Curd

  • Bring milk to boil.
  • Add 1/4 cup of sugar and keep the milk boiling till it reduces to around 1 liter in volume. Stir continuously to avoid burning
  • At this moment keep reducing milk, but also in another bowl add in remaining 3/4cup of sugar with 1/4 cup of water and let it boil
  • When the sugar water turns dark golden in color, reduce the heat of boiling milk and add the sugar mixture into the milk.
  • Boil the milk for another 5 minutes and let it sit till it is warm to touch
  • In a bowl add curd and add a cup of earlier made browned and sweetened milk. Mix well.
  • Add in remaining milk, mix well and cover with the lid and let it set overnight
  • Let it chill in fridge for couple of hours. Serve cold
Here to make the right quality curd, I keep the curd pot inside the casserole (the one which keep items hot) and then keep the casserole into the oven with the light on. Note that i dont preheat oven nor it is on whole night. Just the light is on, the casserole helps in maintaining the temperature while light keeps giving enough warmness to sustain it.
While adding the caramelized - brown colored sugar syrup be careful and add it slowly as the temperature differences make it suddenly splutter out and might burn your hands.
You can also set it in individual bowls and serve each bowl directly.
Try to use whole milk for better results. To make my life easier I used 1 liter of Half and Half. I didnt have to reduce the milk quantity that way.
Sheetal Kamat

I had been meaning to cook it ever since I had it in Kolkata at relative's place. I wasnt feeling all that great that day so couldnt enjoy it to fullest but whatever I had was sure good enough to motivate me to make it. So finally after almost an year I get chance to make this.

Dhokar Dalna
2 Cup Harbara Daal
2 Tomato
2 Green Chillies
2 Spoon Ginger
5 Garlic Cloves
1/2 Spoon Jeera
1/4 Spoon Turmeric Powder
1/2 Spoon Jeera Powder
1/2 Spoon Corriander Powder

  • Soak the daal overnight and keep aside.
  • In a mixie, grind the daal to smooth paste. Keep aside
  • In a pan, add in couple spoon of oil and let jeera splutter in it.
  • Add in 1 spoon of grated ginger, turmeric powder, salt and daal paste we made earlier. Cook till daal separates from sides of the pan.
  • Grease a plate and pour the daal mixture over it and spread uniformly. Let it cool.
  • Cut the diamond shaped pieces of this daal and shallow fry them in oil. Keep aside.
  • In a mixie, grind tomato, green chillies, remaining 1 spoon of ginger, garlic cloves to fine paste.
  • Heat a pan with spoonful of oil and add the above ground tomato paste in it. Cook till mixture is cooked.
  • Add in jeera powder, coriander powder, salt and 3 cups of water. Let it boil.
  • Add in earlier fried daal dhokas in it and let the mixture simmer till dhokas start absorbing the gravy.
  • Garnish with spoonful of ghee and serve.
I didnt make the gravy too spicy and hence didnt make use of garam masala. Instead I kept it light and let the dhoka taste through the gravy. Worked out quite well.
Sheetal Kamat

I had been making this for a while now, but its only yesterday that I actually managed to click the photos. So here I am posting this recipe, esp for all my vegetarian friends who are craving for Biryaani.

Veg Biryaani
3 Cup Rice
350g Bhendi
250g Small Eggplants
250g Carrots
2 Raw Bananas
4 Potatoes
4 Onion
3 Tomato
2 Spoon Pudina Leaves
10 Garlic Cloves
2 Spoon Grated Ginger
1/2 Cup Cashews
1/4 Cup Almonds
1 Spoon Dry Coconut
1/2 Spoon Poppy Seeds
2 Dried Red Chillies
1/4 Spoon Saunf
1/4 Spoon Black Pepper
1 Spoon Jeera
1 Spoon Corriander Seeds
3/4 Spoon Red Chilli Powder
1 Spoon Garam Masala
2 Cardamom
2 Cloves
3 Cinnamon
1/4 Cup Milk
A Pinch Of Saffron
Salt to taste

  • Pressure cook 2 potatoes
  • Soak rice in warm water for half an hour.
  • Soak poppy seeds and keep aside
  • Fry the whole egg plants, bhendi, peeled and diced bananas, 2 potatoes, and carrots and keep aside.
  • Boil a pot full of water and add in the soaked rice. Cook till almost done Let the extra water drain completely through sieve.
  • Heat a spoon of ghee and add in cardamoms, a cinnamon stick, cloves and salt. Add it to the rice and keep it aside.
  • Heat oil and add in finely chopped 2 onions. Fry till translucent and keep aside.
  • In same pan heat another spoon of oil and add in jeera, red chillies, coriander seeds, black pepper, saunf, dried coconut, cinnamon, 1/4 cup cashews and almonds.
  • Add in garam masala, red chili powder, poppy seeds, pudina leaves and earlier fried onions. Cook till spices start spreading aroma.
  • Let the mixture cool down and then adding the chopped tomatoes grind it to fine paste.
  • Heat the ghee and add in the ground mixture. Fry till oil separates
  • Add in all fried vegetables and salt to taste and cook for couple of minutes. Keep aside.
  • Warm the milk with safron and keep aside.
  • Deep fry the thin sliced onions and cashews till they are crisp and light brown in color. Keep aside
  • In a greased cooker layer the sliced boiled potatoes, then 1/3rd of rice, 1/2 of vegetable, again 1/3rd portion of rice, remaining half of the vegetable and remaining portion of the rice.
  • With big spatula make through and through wholes in the layer and sprinkle the safron milk.
  • Let the cooker sit on low heat till the pressure builds up. Garnish with the earlier fried crisp onions and cashews. Serve hot with raita.
Instead of cooking vegetables in gravy i added fried vegetables to the gravy. The taste was awesome and i could make sure that none of the vegetables are underdone or overdone.
I also wished I had those baby potatoes instead and could use them whole deep fried instead of diced ones.
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