Sheetal Kamat

Today after dinner I wanted to try out something new with watermelon and here is the chatpata juice i came up with.

Watermelon Splash
1/2 Watermelon
2 Big Lemons
4 Spoon Sugar
6-7 Pudina Leaves
1/4 Spoon Chaat Masala
1/4 Spoon Jeera Powder
Pinch of Black Pepper Powder
Salt to taste

  • Dice the watermelon and add it to the mixer bowl.
  • Add in lemon juice, sugar, pudina leaves, salt, chaat masala, jeera powder.
  • Using the crushing blade let the mixture blend together in a mixie
  • Pour it in glasses and sprinkle black pepper powder on top. Chill
  • Garnish with small pudina leaves and small scoops of watermelon.
Since I was so waiting to drink this, to chill it faster, i kept it in fridger for 10 minutes :) Alternatively you can also use already chilled watermelon so that you dont need to wait even 10 minutes :)
Sheetal Kamat

This week I had to bake two cakes one for fondant decoration class and one for flowers decoration class. So this is the cake i made for flowers decoration class. I wanted to decorate it with white flowers which would have tinge of pink/yellow but I ended up with bad icing.. Thats when I decorated with whatever flowers I had made over last month in the class. So here is yet another simple cake recipe that came out so well.

Chocolate Cake
1.5 Cup Maida
1 Cup Butter
1 Cup Sugar
1 Spoon Coca Powder
1 Spoon Baking Powder
3 Eggs

  • Preheat oven to 325F/160C
  • Sieve through maida, coca powder and baking powder in a bowl
  • Add in melted butter, sugar and eggs and mix well till the mixture is uniform
  • Grease the cake pan and add in the batter
  • Bake at 325F/160C for 30 minutes
  • Let the cake cool down the cake for 5 minutes and then take it out and cooling grid. Let it cool completely. Serve
I made two batches of this cake in a 8 inch loaf tin and them i used melted chocolate between them to make a tall rectangular cake. Covered with chocolate flavored butter icing and decorated with royal icing flowers
Sheetal Kamat

I made this simple cake for my Fondant decoration class.. It tasted awesome with and without icing :)

Plain Cake
5 cup Maida
2.5 Cup Butter
2.5 Cup Castor Sugar
2 Spoon Baking Powder
1.5 Spoon Lemon Juice
4 Eggs

  • Preheat oven to 325F/160C
  • Sieve through baking powder and maida in a bowl
  • Add in sugar, melted butter, lemon juice and eggs and mix thoroughly till the mixture is glossy
  • Prepare a cake pan ready by greasing it. Add the batter into the pan
  • Bake the cake on 325F/160C for 1 hour
  • Take out of the oven and let it cool for 5 minutes and then take it out on cooling grid and let it cool completely. Decorate or serve as it is.
The cake was really ok as it is but when i decorated it, it was little extra sweet. May be next time i should reduce the sugar quantity if i am going to decorate it.
Sheetal Kamat

I had got this recipe from mom like 10 months back but finally gave this a shot today. It turned out as good as mom makes. Its one of my fav preparation of bhendi and am sharing it here.

Stuffed Bhendi
1/2 Kg Okra
1.5 Cup Grated Coconut
1/2 Spoon Saunf
1/4 Spoon Mustard
1/4 Spoon Garam Masala
3/4 Spoon Red Chili Powder
1 Cup Curd
A Pinch of Asafoetida
A Pinch of Sugar
Salt to taste

  • Wash okra and slice it vertically into halves.
  • In a bowl mix curd, grated coconut, 1/4 spoon of saunf, red chilli powder and garam masala
  • Heat oil in a pan and add in mustard seeds and remaining 1/4 spoon of saunf. Let them splutter
  • Add in Asafoetida, sliced okra and earlier made coconut-curd-masala mixture in it. Stir well
  • Cover the pan and add water on the lid. With few stirring in between let it cook till almost done.
  • Add in sugar and salt and stir again. Cover the lid and cook till completely done.
This vegetable is best when the Okras are fresh and tender. The hard ones are difficult to cook and not as tasty either.
Sheetal Kamat

Ajoy wanted me to make this for Dasara but ended up getting the raw material (aka milk) quite late on sunday. So I made it yesterday. It has turned fabulous and the sweetness is perfect not too sweet not too bland..

Ras Malai
2 Liter Milk
2 Spoon Vinegar
1 Pinch of Saffron
1/4 Spoon Cardamom Powder
1/4 Cup Almonds
1/4 Cup Pistachios
3 Cup Sugar

  • Boil 1 liter of milk in a pan.
  • Mix vinegar in half cup water and add it gradually to the boiling milk.
  • When the whey separates from milk fat strain it on cheese or muslin cloth. Run through cold water and let it hang for an hour or two so that water is drained completely out from the paneer
  • Start boiling remaining 1 liter of milk in a wide pan, stir continuously and let it reduce to half.
  • Add in safron and 1/2 cup sugar in it and let it simmer for another couple of minutes. Keep aside.
  • Mix in remaining 2.5 cup of sugar with 1.5 liter of water in a cooker or wider pan. Bring it to boil
  • Mean while knead the paneer really well till its smooth. Make small flat discs and drop them in the boiling sugar water. Cover with the lid (if in cooker don't put the whistle on) and let it cook for 10 minutes on high.
  • Let it sit covered for another 5 minutes and then uncover the pan and keep the discs in syrup and let it come to warm temperature. At this point the discs would have doubled in size.
  • Take each disc in your palm and press lightly to remove the syrup from it, then drop these discs in a bowl.
  • In earlier prepared milk add in cardamom powder and finely chopped almonds and pistachios. Pour this milk over the discs in the bowl. Chill and serve.
I soak the almonds in water for couple of hours so that you can very easily chop them.
You can also use half liter of half and half instead of using 1 liter milk to make ras of the ras malai. Just let it simmer and add in saffron.
I didnt have big vessel to accomodate all the discs in one go for cooking, so i cooked the half of discs as mentioned, then added 2 cups of water to the syrup and cooked rest of the discs. Keeping sugar syrup thin is key to make those discs soft. Dont overcrowd the disc so that they have space to double in size
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