Large egg yolk -1 (** we will not use the whites of this egg)
Sifted cake flour -1/3 cup (35 grams)
Cornstarch (corn flour)- 3 Tbs (30 grams)
Granulated white sugar (divided)- 1/2 cup (100 grams)+ 1 Tbs (15 grams)
Vanilla extract -1 ts
Cream of tartar- 1/4 ts (optional)
Salt - 1/4 ts
confectioners sugar - 4 Tbs (to sprinkle on the top of the cake)
For whipped cream:
Cold heavy whipping cream (double cream)--1 cup (240 ml)
Vanilla extract -1/2 ts
White sugar-1 Tbs (15 grams)
Cocoa powder- 2 Tbs
(If you want you can use ready made whipped cream or any kind of jam or jelly instead of makeing it. )
Procedure:
Take a 17x12 inch (43x30 cm) baking pan and lightly butter, or spray with a nonstick vegetable spray. Line it with parchment paper, and then again spray with a nonstick vegetable/flour spray.
Separate 2 eggs placing the yolks in one bowl and the whites in another bowl. (Tips 1: Separate the eggs while they are cold, cover the bowl and set aside to come to room temperature. Tips 2: Be careful while separating egg that the yolk do not break down. If it break down and a little part of it remain in the white, then the egg white will not form into foam.). Add the additional yolk and remaining two whole eggs to the separated yolks bowl, and set them aside.
Take the flour, the cornstarch and salt in a bowl and whisk them to just mix all dry things together.
Now add sugar to the yolk's bowl and beat with your hand mixer or stand mixer on high speed for five minutes, or until it become thick, pale yellow, and fluffy.(Tips: When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then add the vanilla into it and beat for a minute.
Take the dry ingredients and sift half of it over the beaten egg. Then fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in like before.
Now take the bowl where you kept your egg white (remember the bowl should be big enough to hold the foam. Because after you beat the egg white it will rise double in size.) and whisk it with the electric mixer until it become foamy. Add the cream of tartar, sprinkle the 1 Tbs sugar and start to beat again until stiff peaks form.
Now gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites and gently fold them (remember do not over mix them otherwise you will lost the softness of your cake).
Pour the batter into prepared pan, spreading evenly with an offset spatula or spoon.
Preheat your oven to 450 degrees F (230 degrees C) and place oven rack in the center of the oven.
Bake your cake for about 6-8 minutes or until it become golden brown in color and when lightly pressed, springs back or inserting a toothpick comes out clean.
Immediately upon removing the cake from the oven sprinkle with confectioners sugar and then invert the cake onto a clean cloth or dish towel. Remove the parchment paper, sprinkle with confectioners sugar, and roll up the sponge, with the towel. Then set aside to cool down.
Preparing Chocolate whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Cover with plastic wrap and place the bowl and wire whisk in the refrigerator for one hour. Then beat the mixture until stiff peaks form.
Assemble cake: Once the cake has cooled unroll the cake, spread with the cream and re roll it. Then cover the cake and chill in the refrigerator for a few hours. Just before serving,dust with confectioners sugar and cut in pieces
**I have followed this recipe from the following website (http://www.joyofbaking.com). If you are in love with baking then this site is a great one.
Dry roast the moong dal for few minutes to get a nice aroma. Then soak the dal in water for about 15-20 minutes.
Now wash the dal and put in a saucepan. Add around 2 cups of water, 1/2 ts salt, 1/2 ts, turmeric powder, 1/2 ts red chili powder, 1/2 ts cumin powder and the whole green chili to the dal. Put the saucepan in a medium heat and let the dal to cook for around 15-20 minutes or until the dal become just soft.
In the mean time, cut the cauliflower to 1/2 inch size, cut the tomato to 4 pieces and keep them aside.
Now heat 3 Tbs oil in another pan. Put the onion in the oil and fry them until become soft. Then add the garlic paste, cut tomato, rest of the turmeric powder, red chili powder, cumin powder and salt; and stir them to mix. (If it is needed add little water so that your masala do not burn).
Stir the masala until the oil start to separate from the masala. Then add the cauliflower in the pan and stir carefully to coat all the floret with the masala.
Then carefully pour the cooked dal in the pan, give a stir and cover the pan; and let it cook for around another 15-20 minutes or until the cauliflower become soft.
(This step is optional. If you want you can skip it. This step is to give a nice flavor to the dal) Now heat 1 Tbs of oil in a pan. Add the whole cumin to the hot oil and fry them for 30 seconds and then add the chopped garlic in the oil and fry for another 30 seconds or until the garlic become light brown in color. Then carefully pour the hot oil along with cumin and garlic in the cooked dal.
Spread the chopped cilantro on the top of dal and cover the pan. Wait for few minutes and turn off the heat.
Your dal is ready to serve. Enjoy with plain rice or ruti/tortilla.
(if you do not have the pan, take a
saucepan with lid and some aluminium
foil; and follow the alternate way
described in the below )
Small bowl
One piece of cloth
Procedure:
For this pitha the rice flour have to be little coarsely grinned Back in our country there are lots of place where we can grind the rice grain for this kind of pitha. But in USA I have to make my own coarsely grinned rice flour. So here is the procedure to make your rice flour for this pitha. Take 3 cups of Bashmati rice, wash them well and put in a strainer to drain the water completely Now place some paper towel on a large tray and spread the washed rice on it. Keep in a warm place to dry the rice.Occasionally spread them. When the rice dried up completely grind them in your coffee grinder. (Remember grind them little bit coarsely, but this rice flour will niether be too coarse nor too fine)
Now it is time to make the delicious pitha. Take 2 cups of rice flour in a mixing bowl, add the salt and sugar, and mix them. Now slowly add the milk in the dry mix and start to mix them. This mixture will neither be like a dough nor like a batter, it will just be wet. When you take some mixture in your palm and press them, it will form a ball at first and then break down.
Now cover the bowl and set it aside for around 6-7 hours. (In our country this pitha is specially made in the morning in Winter season. Everyone likes to make the mixture at night and make their pitha early in the morning. So if you want, you can also prepare your pitha mixture at night and make delicious pitha early in the morning)
Now pour water up to the half of the pan and put the pan on the burner to boil the water. In the mean time grate the coconut and jeggary and set aside. (here I used the special vapa pitha making pan. If you do not have that do not be upset..:) just follow the alternate way describe in the below)
Now take a strainer, place it on top of a bowl and put some rice flour mixture (which you prepared earlier) and sieve it trough the strainer with the help of your hand.
Take the small bowl spread some flour mixture on it to cover the bottom, put some shredded coconut and shredded jagger, and then again put some rice flour mix on top of them and gently press the top to make it plain. Now cover the top of the bowl with the piece of cloth and carefully flip the bowl with the help of the cloth on the the hole of the pan where vapor started to come out. Then carefully take out the bowl and cover the pan with the lid. (The piece of cloth will hold the bowl shaped pitha on top of the covered saucepan) Wait for around 4-5 minutes to cook the pitha in the steam. Then carefully take it out from the pan with the help of a big spatula or big spoon.(you can see the whole procedure in the video attached in the below)
If you can not see the video in the YouTube, please click here to see in the vimeo.com.
Prepare rest of your pitha and enjoy with your family .
Alternate way if you do not have the pan:
Take water up to the half of a saucepan and cover it with the aluminium foil (use double layer of foil and try to fold the side of the foil tightly so that vapor can not be come out ) . Take a fork and make some holes in the middle of the covered foil. Those holes will be the only way to come out of the vapor from the saucepan where you will put your pitha to make. Put your saucepan on the burner to boil the water.
Take flour in a bowl, add salt and oil/ghee/clarified butter, and mix them well so that oil/butter/ ghee incorporated with flour.
Now slowly add warm water with flour and knead well to form dough. Knead the dough well to make it smooth. Divide the dough into 3 balls.(for best result cover the dough and keep it for 20 minutes)
Take one ball on the rolling board and roll it around 1/2-3/4 inch thickness. Cut 3 times from the roti and again cut around 1 inch pieces.(see the picture)
Repeat the rest of the dough.Keep these covered.
Heat oil in a deep,heavy bottom pan. Fry goja in a lower medium heat. Fry till nice golden brown color comes out. Drain the extra oil in a kitchen tissue. When you are done with the frying let it cool down.
In the meantime make the syrup by boiling the sugar and water together.Add cardamom powder. When the syrup become thick check by putting a drop of syrup in a bowl of cold water; if it doesn't dissolve and immediately comes on the surface the syrup is ready.
Add all the goja and very quickly stir to coat them evenly with the syrup. The syrup will solidify once the goja comes in touch with it.
When done spread them on greased plates and let it cool down.
