Watermelon Juice...

I like the colour of watermelon juice and of course even taste also...In Bangalore we get the watermelon in almost all season but in my place(Bijapur) we will get it only in summer. If you are Bangalorian and into IT professional field I am sure you will always enjoy this fruit whole year.

Prep Time: 10 min

Cook Time: 10 min

Serves for: 2 persons

Ingredients:

2 cup - Fresh Watermelon cubes

2 tbsp - Sugar (adjust according to the sweetness of the mangoes)

1 tsp - Lemon juice
a pinch of Salt
Cold Water - as required to mix if it is concentrate

Direction For dough Preparation:

1. Cut watermelon into cubes (Use fresh watermelon to enjoy fruit)

2. Grind Watermelon cubes (Keep some cubes for serving at the end),Sugar,Salt and Lemon juice together, until smooth watermelon juice is ready.(I usually separate seeds of watermelon before putting into processor, as my processor is not having option of separating seeds...:( ..)

3. Take Serving glass, pour the juice.

4. Decorate it with some fresh watermelon cubes.

5. As watermelon tastes/blend very well with salt, you can try applying bit of salt at edges of glass so that while drinking juice you can enjoy it.How to do that?? 
Tricks:  Take empty glass apply bit of water at the edges of glass and in plate take salt spread it . Now invert wet glass into plate so that the edges are applied with bit of salt.

Pepper Rasam...

After my marriage he always used to tell me about his mother recipes…J But I am not so lucky to taste my MIL recipe (She is no more…L)Whenever he gets cold he never fails to remember the “Menasin Saru (Pepper Rasam)” which is prepared by his mother. Once I thought to do it, searched all the recipes in net but never satisfied with any available once, than I listened his words carefully put some effort to bring out same taste as my MIL…it works out great…and even he praised saying “it taste just like my mom”..;) I felt like one more feathers in my hat…J

Prep Time: 10 min

Cook Time: 10 min

Serves for: 2 persons

Ingredients: 

2 tbsp - Black Pepper

1inch – Cinnamon

2 – Cloves

1 tsp – Cumin Seeds

1 tsp – Mustard Seeds

11/2 tsp - Oil

2 Cups - Water

1 – Tomato

2 tbsp – Gram floor (Besan)

1/2 tsp - Turmeric powder

4 Cloves - Garlic
A pinch of Asafoetida

A pinch of Salt

Fresh finely chopped coriander

Fresh finely chopped curry leaves 

Direction for Preparation:

1. Boil Tomato and smash it, Chop garlic and Curry leaves, keep aside.

2. Roughly powder black pepper, cloves, cinnamon, cumin seeds, and mustard seeds in hand mil

3. Take bowl and put two cups of water for this add smashed tomato, besan, turmeric powder, asafoetida and salt mix well without lumps.

4. In pan add oil, when it is hot add chopped garlic and curry leaves. Let it splutter for few seconds.

5. Now add powdered mixture of black pepper and mix well.

6. Now add mixture of water with other ingredients and mix well.

7. Add fresh chopped coriander and boil the sambar to the desired consistency. This sambar is very thin watery consistency good for cough and cold as we are using pepper in it.

8. Serve hot Sambar with hot Rice.

Chocolate Truffle Cake....

Prepared this tasty and delicious cake for my hubby birthday…J. Struggled lot to get it done after my busy working hours. Fulfilled another dream of preparing delicious birthday cake, it tasted delicious even my husband liked it (Happy to see smile on his face, on his DAY..) . I wanted to have post in my blog of the cake on same day, spent almost 3 hours to post this recipe with correct measurements (awake till 2 am). Enjoy this post as I am enjoying the cake…

Prep Time: 20 min

Cook Time: 70 min

Serves for: 4 persons

Ingredients: 

1 ½ Cup - All purpose flour

½ Cup - Cocoa powder

1 tsp - Cooking soda

2 tsp - Baking powder

1 tin (400ml) - Sweetened condensed milk (I used Britania )

100 gms -Melted butter

180 ml – Water 

For Sugar Syrup:

½ Cup - Sugar

¼ Cup - Water

For Filling:

3/4  Cup - Chocochips

4 tbsp - Butter

½ Cup - Heavy Whipping Cream

1 tsp – Vanilla Essence 

For Ganache:

½ Cup – Semisweet chocolate

¼ Cup – Heavy whipping Cream

Direction for Preparation:

Cake Baking:

1. Sieve flour, cocoa, baking powder and soda together into the mixing bowl.

2. Take melted butter in bowl, mix condensed milk and water to it. Mix well using whisk.

3. Mix Flour mixture beat well until mixed. The batter should be in pouring consistency.

4. Preheat oven to 180°C. Grease the cake tin with butter.

5. Fill the 3/4th of cake pan and bake it for 40-50 mins at 180°C.

6. Check if cooked by inserting a tooth pick at the middle of cake. The cake is done if the toothpick comes out clean.

7. Allow it to cool on a wire rack for about 15 to 20 min.

Sugar Syrup:

1. Put the sugar in a saucepan with the water and dissolve slowly over a low heat.

2. Allow to simmer till it thickens slightly.

3. Strain sugar syrup for impurities.

4. Cool and store in bottle. Use as required.

For Cream Filling:

1. Melt Butter add chocochips, leave them until the chocochips are soft.

2. Mix the chocolate mixture to heavy whipped cream by folding (gently mixing of cream and choco)

3. Now filling is ready for Truffle.

For Ganache:

1. Pour choco chips in large bowl.

2. Heat whipped cream in pan when it starts boiling (It takes hardly 3-4 min), remove from heat and pour on chocochips. Allow them stand for 2 min until chocochips become soft.

3. Stir well the cream and chocochips mixture until you get shiny silky smooth paste.

4. Add vanilla essence for flavour and mix well.

5. Cool in refrigerator, stirring occasionally, until ganache reaches a spreading consistency.

For assembling cake:

1. Cut down cake to layers of required thickness.

2. Take serving plate, place your first cake layer. Add sugar syrup to make cake moist.

3. Apply whipped chco and cream mixture of required quantity.

4. Now place your second layer of cake and follow same procedure until you finish the layers of cake ie cake layer --> Sugar Syrup --> Whipped choco cream -->

5. When all the layers are done, Pour Ganache on the top of cake let it spread naturally to get shiny look.

6. Decorate with Cherry and choco bars.

7. Serve chilled Chocolate Truffle Cake..