Death By Chocolate Cake(2nd Anniversary special)

                  2 years gone and I still yearn to learn so many things from my food blogger friend's. 

              Blogging has given me wings to explore the world of different cuisines and
Gastronomical  delights; to meet new people and to channelize the energy which was lying hidden like a treasure within my body and soul.
                     Gradually , I think I have been able to achieve what I aimed for....

              I can't expatiate on what all I did to turn it into a helpful resource for recipes but many big names in the blogging world have been preponderant over me since I love their work and aspire to reach that position some day.Only then I would say my labour has got fruition.

Ingredients :

3/4 cups Refined Flour 

3/4 cups Whole wheat flour

2/3 cup Cocoa powder, extra for dusting

                1 1/4 tsp Baking powder
                1 1/4 tsp Baking Soda
                3/4 tsp Salt
                1 1/2 cups Brown sugar
                 2 Eggs (at room temperature)
                  3/4 cup Milk
                 1/3 cup Oil
                 1 1/2 tsp Vanilla essence
                  3/4 cup Strong brewed Coffee

Chocolate ganache:

200 gms. Dark Chocolate 

3 tbsp Butter (melted )

200 ml Cream 

Directions :

1: Preheat oven at 180 degree Celsius.

2: Grease and dust an 8 " pan.

3: Sift flour, Cocoa powder, baking powder,  baking soda and salt.

4: Add sugar 

5:In a separate bowl, beat eggs.

6:Add oil, milk and vanilla essence.

7: Slowly add dry ingredients to it and then coffee.

8: Pour the batter in pan and bake for 30-35 minutes.

9: For frosting , heat cream but do not boil.

10: Add butter and stir.

11: Pour it over broken chocolate pieces and stir to mix properly.

12: Keep it refrigerated for 4-5 hours.

13: With electric beater , whisk it nicely till it is stiff.

14: Cut cake from centre and slather half of frosting on it .

15: Put another piece over it and cover with rest of the frosting.

16: Decorate with chocolate shards. 

Kandhari Chicken Tikka

       This sweet and tangy Chicken Tikka doesn't need any introduction. With the sweetness of pomegranate and tanginess of dry pomegranate seeds, this name is truly justified.

My family can ingurgitate these delicious tikkas within minutes and without any doubt I can say it can mollify their palate.

                            Ingredients :
500 gms Chicken breast (boneless, cut into tikkas)
1st marinade:

1/2 tsp Salt
1/4 tsp Red chilli powder
1/4 tsp Degi mirch
1/2 cup Pomegranate juice

2nd marinade:
1/2 cup Hung curd
1 Lemon''s juice
2 tbsp Oil

1 tsp Ginger paste
1 tsp Garlic paste
1/2 tsp Dry pomegranate seeds (Anardana)
Oil for basting

                          Directions:

1: Marinate chicken in salt, red chilli powder, degi mirch and pomegranate juice.
2: Keep it marinated for an hour.

3: Make a marinade of hung curd, lemon juice, oil , ginger garlic paste and dry pomegranate seeds.

4: Add chicken to this marinade and keep it aside for at least 4 hours. 

5:Put it into skewers and grill over charcoal bar be que or grilling pan; often basting it with oil. 

6:Garnish with chopped coriander and serve with mint yogurt dip. 

Butter Chicken

Butter chicken or murg makhani, paired with naan or lachcha parantha is an ultimate dish to soothe your soul and palate.

Succulent , grilled pieces of grilled chicken in a rich gravy with tomatoes and cashews as it's base known a's Butter Chicken was invented by owner of MOTI MAHAL , Mr. Kundan Lal Gujral. 

                             Ingredients :

For Chicken Tikka:
750 gms. Boneless Chicken Breast (cut into Tikka size)
1 Cup Curd
1 tbsp Ginger - Garlic paste

2 Lemons' juice
3/4 tsp Salt
1/2 tsp Red chilli powder
1/2 tsp Kashmiri Mirch powder (degi mirch)
2 tbsp Oil

1 tsp Kasoori methi
1/2 tsp Garam Masala powder

For sauce:

2 ktbsp Butter
1 Onion(chopped)
2 Tomatoes (chopped)
2 green chillies
1 tbsp Ginger garlic paste
1 Bayleaf 
1" Cinnamon 
1 Black cardamom
2 Green Cardamoms

1 tsp Cumin seeds
2 cups Tomato Puree
1/2 cup Cashewnuts soaked in warm water and blended into fine paste

1 tsp salt
1/2 tsp Red chilli powder
1/2 tsp Paprika
2 tsp Roasted and crushed Kasoori methi
2 tsp Honey
1/2 cup Cream

• 

                       Directions:
1: Mix all the ingredients of marination  in a big bowl.
2: Add chicken and mix well.
3: Keep it in marination for atleast 4 hours.
4: Put chicken pieces on skewers and grill on charcoal bbq often basting it with oil.Keep it aside.

5 : Heat  butter in a thick bottom vessel.
Add Bayleaf,  cinnamon , black and green Cardamom.
6: Add cumin seeds and let it crackle.
7:Add Ginger garlic paste and green chillies.
8: Add roughly chopped onions and cook till translucent.
9: Add chopped tomatoes and cook till it leaves oil.Remove whole spices.
10: Blend it into a smooth paste.

11: Heat butter in a thick bottom vessel and pour the blended gravy.
12: Add tomato puree and Cashewnut paste and cook till it leaves oil .
13: Add salt,red chilli and paprika.
14: Add chicken Tikka and honey and crushed kasoori methi.
15: Add cream and cook for 5 minutes.
16: Garnish with chopped coriander and cream.
17: Serve with naan or Lachcha parantha.