Wednesday, 26 November 2014

Double Layered Chocolate Truffle Gateau | Microwave chocolate truffle gateau recipe

After trying walnut brownie in microwave my next venture was double layer chocolate truffle gateau from tarla dalals book MICROWAVE SNACKS & DESSERTS.

What is a gateau ?

Gateau is a rich cake with layers of cream or fruit.

An all time favourite. Dark chocolate sponge layered with dark and white chocolate makes an irresistible dessert for al chocolate lovers.

I have followed the recipe as is from Tarlajis book  the only change is I have used  whipped cream instead of white chocolate  icing and chocolate ganache frosting instead of dark chocolate icing  which i have mentioned in notes  (see Notes) as i was running out of white & dark chococate slabs.

Pls click here for whipped cream recipe

Also the original recipe the sponge cake was cut into three layers but i have cut mine into two layers as I had baked mine in 6 inch pan.

But in the recipe section i have mentioned the original icings as mentioned in the tarla dalals book .As per your choice & avialability you can go ahead with original icings or the alternatives suggested in notes.

For cake base you can follow either of the below recipes:

Chocolate Sponge  pressure cook cake recipe 

Rich moist chocolate pressure cooker cake recipe 

Basic vanilla sponge pressure cooker cake recipe.


1 (150 mm. (6") diameter) Chocolate Sponge Cake

For the dark chocolate truffle icing

1 cup (150 grams) chopped dark chocolate
1/2 cup (100 grams) fresh cream

For the white chocolate truffle icing
1/2 cup (75 grams) chopped white chocolate
1/4 cup (50 grams) fresh cream

To be mixed into a soaking syrup

2 tbsp sugar
1/4 cup water
1/4 tsp vanilla essence

Method :
For the dark chocolate truffle icing 

1. In a microwave safe bowl add the cream and chocolate and microwave on HIGH for 1 minute.
2.Mix well till there are no lumps and till it resembles a smooth sauce.
3.Stir the truffle over a bowl of ice to cool quickly.

For the white chocolate truffle icing 

1.In a microwave safe bowl add the cream and chocolate and microwave on HIGH for 45 seconds.
2. Mix well till it resembles a smooth sauce.

3.Stir the truffle over a bowl of ice to cool quickly.


1.Slice the chocolate cake horizontally into two equal parts.

2.Place one layer of the cake on a serving plate and sprinkle 1/3 of the soaking syrup in order to make the cake moist.

3.Spread half of the white chocolate truffle icing over the cake layer, sandwich with another layer of the cake.

4.Moisten this cake layer with a little soaking syrup.

5.Spread the dark chocolate truffle icing and top of the second cake layer  and spread the remaining dark chocolate truffle icing on the sides.

6 Decorate with whipped cream & chocolate shavings

7 Serve chilled.

Notes /Tips

1. Instead of white chocolate icing you can even use whipped cream icing .

2.Instead of dark chocolate icing you can use CHocolate Ganache frosting.

Tuesday, 25 November 2014

Mixed Vegetable paratha |Stuffed mix veg parathe

An intelligent way to make your fussy kids eat veggies is veg paratha

Use veggies as per your avialability like corn,cauliflower,capsicum, carrot,beetroot,beans etc,but boiled potato is mandatory in this paratha as its used for binding and also a hit among kids.

To increase nutritional value i have added chopped methi leaves in the wheat flour dough .you can even add chopped palak (spinach leaves)

Parathas sure are filling, and will keep your child satisfied till the next meal. 

Mixed vegetable paratha, a wholesome breakfast option of north india, which is so tasty that it does not even require a side dish! grab all the veggies you can find in your refrigerator and stuff it into this paratha. A sprinkling of spices improves the taste of this parathas, while a dollop of butter further enhances it flavours.

It can be served with pickles or curd.The filling of these parathas is very flavorful. 
Stuffed Paranthas taste much better than the usual paranthas. Your kids will definitely like the unique taste of mixed Parantha.

Ingredients :

For dough
Wheat flour - (2 cup)
methi leaves - 1/2 cup
Oil - 2 tsp
Salt - add to taste (3/4 tsp)
Carom seeds (ajwain-owa) - 1/2 tsp (Optional)

For  stuffing :

shredded carrot-1/4 cup
boiled crushed green peas - 1/4 cup
finely chopped capsicum-1/4 cup
finely chopped beans-1/4 cup
boiled mashed potato -1/2 cup
chopped onion -1/4 cup
1 tsp fennel seeds
Green chilies-2
Grated ginger-1tsp
Chili powder-1 tsp
Garam masala-1/4 tsp
Lemon juice /amchur powder -1.5 tsp
Salt-1 tsp
Cooking oil-2 tbsp
Cumin seeds or ajwain -1 tsp
Asafoetida-1/4 tsp
coriander leaves - 1 tbsp



1.In a bowl add wheat flour ,methi leaves,  Carom seeds (ajwain-owa) .put salt and oil then mix. Knead a soft dough using warm water.

2.Cover the dough and keep aside for 15-20 minutes.

For the Stuffing :

1.Heat the oil in a broad non-stick pan,cumin seeds,fennel seeds,ginger garlic paste, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent.

2.Add the mixed vegetables and potatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
3. Add the coriander, green chillies, chilli powder, garam masala and salt, mix well and cook on a medium flame for another minute.
4. Remove from the flame ,add amchoor powderand keep aside to cool for a while.
5. Divide the stuffing into  equal portions and keep aside.

Paratha :

1.Place pan(Tawa) on gas and heat.

2. Make small  lemon sized pieces from the dough. Put dry flour on 1 ball and roll it into a roti of 3 inches in diameter.

3. now put 1 1/2 tsp mixed veg stuffing in centre of roti. Wrap up the parantha and close all open ends, place it between both palms and press gently to expand the parantha a bit. 


4.Roll with dry flour and roll it again into a parantha 6-7 inches in careful while rolling  parantha as it should not tear while rolling. 


 5.Put rolled parantha on hot  tawa, apply oil/ghee  on both sides, turn over time to time and cook till both sides turn brown.

6.Stuffed Mixed Veg Parantha is ready.Serve hot with lemon pickle ,curd or mixed veg raita


1. When in hurry  I simply mix all the ingredients of stuffing and skip sauteing of veggies & spices in oil .In this case ensure all veggies are completely dried by draining excess water & then absorbing excess water by wrapping them in tissue paper & then cutting them

2. Use any veggies of your choice

Microwave chocolate brownie recipe | Easy 3 minute chocolate brownie

The mere mention of brownies makes my mouth watering .Who doesnt like brownies ?? 

Todays recipe is microwave chocolate brownie which is an instant , easy and eggless brownie .A rich, dark chocolate brownie which is ideal for a tea party or even as a dessert if served with a dollop of vanilla ice-cream.

If you are brownie lover than you can check the below brownie recipes on my site

No bake eggless brownie

Microwave brownie cake in pressure cooker

I had won  MICROWAVE SNACKS & DESSERTS BOOK by Tarla Dalal as a prize when we had visited Rajasthan tour arranged by Kesari tours and travels .I barely had idea during that time that I would ever enter the cooking field & that too baking.Its rightly said God does everything with a purpose.

I had made this brownie on 13th November on my hubbys birthday which we both enjoyed a lot 

1 cup plain flour (maida)
8 tbsp cocoa powder(1/2 cup to 3/4 cup)
1/2 cup sour curds (khatta dahi)
1/2 tsp soda bi-carb
1/2 tsp baking powder
1/2 cup melted butter ( or saffola oil)
3/4 cup powdered sugar
1 tsp vanilla essence
1/2 cup roughly chopped walnuts (akhrot)
2 tbsp butter for greasing

Other ingredients
1 teaspoon butter for greasing
grease proof paper for lining


1.Sift together the flour and cocoa powder using a sieve. Keep aside.
2.Combine the curds and soda-bi-carb in a bowl, mix well and keep aside.
3.Combine the melted butter, powdered sugar, vanilla essence and ½ cup of hot water in another bowl and whisk well.
Add the curds-soda mixture and mix well.
4 Add the flour mixture and walnuts and mix gently to make a smooth batter of dropping consistency.
5.Grease a 150 mm. (6”) diameter shallow microwave safe dish using butter. Line it with a piece of greaseproof paper at the bottom of the dish and again grease it using a little butter.
6.Pour the batter into the greased and lined microwave safe dish, spread it evenly using a spoon and microwave on high for 3 minutes.
7. Reduce temperature to 70 percent and microwave for another 1 minute .remove and keep aside .
8. Cool slightly and unmould by turning upside down on a plate. Remove and discard the grease proof paper and serve hot.


1.You can add dryfruits of your choice instead of walnuts
2.For low calorie version use any mild cooking oil which doesnt has a strong smell.