Rajshri Food

Learn how to make black forest cake at home, a delicious cake recipe by Anushruti only on Rajshri Food. A perfect cake for all good occasions, which is also one of the most popular cakes of all times, the divine Black Forest Cake! This cake is creamy, tempting and delicious and Anushruti will guide you to make a perfect black forest cake at home only on Rajshri Food. Ingredients: (Makes one tall 8″ cake) Using good quality ingredients, chocolate, cream and cherries is vital to the success of this recipe. For the chocolate cake: 200 gm (1 1/2 cups) plain flour 50 gm (1/4 cup) good quality cocoa powder 30 gm (4 tbsp) fine sugar 2 tsp baking powder 1 tsp baking soda/ sodium bicarbonate 1 tin/400gm sweetened condensed milk 150 gm (3/4th cup) butter melted 1 tbsp vanilla 250 ml (1 cup) water For the cherry syrup: 175 ml (3/4 cup) water 1 cup cherries 4 to 5 tbsp sugar For the whipped cream: 2 to 3 cups whipping cream sugar if required chocolate shavings and fresh cherries for decoration Method: Begin by greasing and lining the bases of two 8” round cake tins with grease proof paper/baking parchment/butter paper. Alternately use a deep 9” or 10” round pan and then cut the cake into layers. If you have only one tin then, you can bake twice using the same cake batter. In a mixing bowl, assemble 200 gm (1 1/2 cups) flour, 50 gm (1/4 cup) cocoa powder, 30 gm (4 tbsp) sugar, 2 tsp baking powder and 1 tsp baking soda, mix with a spoon and sieve once to make the mixture uniform. Preheat the oven at about 150 c/300F. Add in the condensed milk, 150 gm melted butter, 1 tbsp vanilla and 250 ml (1 cup) water to the flour mixture. Beat with an electric hand mixer, stand mixer, whisk or spoon just until the mixture is uniform and smooth and there are no lumps. This shouldn’t take more than a minute with an electric hand mixer/beater. Be careful not to over beat as this tends to stiffen the batter which might lead to a less softer cake. Pour the batter into the prepared cake tins and bake for 25 to 30 or until a skewer or toothpick comes out clean. After the cakes are done, allow them to rest in their tins for 3 to 4 minutes and then invert them on to a cooling rack. For the cherry syrup - When the cakes are baking, make the cherry syrup. In a small saucepan, you need to put in 175 ml (3/4th cup) water, 4 to 5 tbsp sugar and 1 cup of pitted cherries. You have to heat this until the sugar dissolves and begins to boil. - After the syrup boils for 2 to 3 minutes, turn off the heat and allow to cool. After it is cool, strain the cherries and reserve the syrup. - While the cherry syrup cools, whip the cream until soft peaks form. To assemble: - Place one half of the cake over a serving plate. Put some cherry syrup all over it. Spread the whipped cream, leaving 1/4” space at the borders. Place the strained cherries over it. - Carefully place the other half of the cake and moisten it with the cherry syrup. With the help of a palette knife level both the cakes, by pressing the knife over the sides, rotating the cake at the same time. - Whip the remaining cream until stiff peaks form. - Spread the whipped cream on top of the cake and cover it over the sides as well. With the help of a cone and an icing nozzle place stars or rosettes on the edges of the cake. To make it prettier, place a cherry on the top of each design. - With the help of a vegetable peeler, peel a bar of chocolate to get chocolate curls. Place some chocolate curls in the center of the cake. If the temperature is hot, then you can chill your chocolate and that will make it easier to shave off the chocolate. Place some mini chocolate curls on the sides of the cake as well. - Chill in the refrigerator for about 2 to 3 hours before slicing. 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Learn How to Make Pineapple Cake Recipe, an Eggless Recipe in quick and easy method in Beat Batter Bake with Chef Upasana Shukla only on Rajshri Food. Make this Homemade Pineapple Cake at your home and share your experience with us in the comments section below. Ingredients: Dry:- 165 gms. Flour 110 gms. Caster Sugar ½ tsp. Baking Soda ½ tsp. Baking Powder Wet: 60ml Yoghurt 60ml Vegetable Oil 1 tsp. Vanilla Extract 80ml Water 2 tbsp. Milk Juice of canned pineapples Whipped Cream Chopped Pineapple Cherries Method:- - In a bowl mix the dry ingredients. - In another bowl mix wet ingredients properly. - Add the dry ingredients to the wet ones in 2 batches. - Add milk if the batter is too thick. - Grease a 7 inch round baking tin and place a parchment paper at the bottom. - Pour the cake batter in the tin. - Bake in a preheated oven at 180°C for around 25-30 minutes. - Once the cake is out of the oven, cool it for 5-7 minutes and unmould it and remove the parchment paper. - Let the cake cool down to room temperature. - Cut the cake into halves from the middle and keep the top layer aside. - Apply the juice of canned pineapples till the cake is soaked. - Apply a layer of whipped cream to the base and top with chopped pineapples. - Take more whipped cream and spread it on the chopped pineapples. - Soak the top layer of the cake with the pineapple juice and place it flat side up on the cake and soak it again with the pineapple juice. - Cover the cake with a layer of whipped cream. - Refrigerate the cake for 15-20 minutes. - Apply a second layer of whipped cream and flatten the top using an offset palette knife. - Decorate with whipped cream, pineapple chunks and cherries. Soft and creamy pineapple cake is ready! HAPPY COOKING! Host : Upasana Shukla Copyrights: Rajshri Entertainment Private Limited pineapple cake recipe eggless pineapple cake recipe homemade pineapple cake recipe easy pineapple cake recipe moist pineapple cake recipe delicious pineapple cake recipe simple pineapple cake recipe quick pineapple cake recipe no-fail pineapple cake recipe best pineapple cake recipe viral pineapple cake recipe trending pineapple cake recipe pineapple cake recipe usa pineapple cake recipe canada #pineapplecakerecipe #egglesspineapplecakerecipe #homemadepineapplecakerecipe #easypineapplecakerecipe #moistpineapplecakerecipe #deliciouspineapplecakerecipe #simplepineapplecakerecipe #quickpineapplecakerecipe #nofailpineapplecakerecipe #bestpineapplecakerecipe #viralpineapplecakerecipe #trendingpineapplecakerecipe #pineapplecakerecipeusa #pineapplecakerecipecanada

Learn How To Make Pav Bhaji Recipe, a delicious Mumbai street food with The Bombay Chef Varun Inamdar. Are you a foodie and in love with street food, then we are sure one of your favourite street food will be Pav Bhaji and that's the reason, The Bombay chef Varun Inamdar brings to your kitchen yummy, tasty and delicious Pav Bhaji. So watch and learn how to make Pav Bhaji at home only on Rajshri Food. Ingredients 500 gms roughly cut potatoes 100 gms green peas 500 gms chopped tomatoes Salt to taste For masala 200 gms butter 200 gms finely chopped onions 1/2 tsp jeera 4 tbsp chilli powder 1 tbsp garlic paste 1 medium chopped capsicum 1/2 tsp haldi 1 tbsp garam masala Salt to taste Red edible colour (optional) Water as required For assembly Lemons wedges Chopped onions Butter Chopped Coriander Ladi pav to serve Method: - In a pan add potatoes, peas, tomatoes water and and let it simmer for 15-20 minutes - Mash the whole mixture properly and add little bit of water - In a pan add butter, onions, cumin seeds, garlic paste and chilli powder and mix it all well - Add capsicum, turmeric and garam masala - Add the mashed pulp into the pan and mix it nicely and evenly - Add food color – red ( Its optional) - To adjust the consistency add water and keep it on slow simmer - Apply butter on the pav and toast them on a pan Pav Bhaji is ready to be served! Host: Varun Inamdar Copyrights: Rajshri Entertainment Private Limited

#PotatoSnacks #AnybodyCanCookWithRajshriFood #PotatoTwister Potato Twisters Recipe | Potato Snacks | Aloo Twisters | Aloo Chaat | How To Make a Twister at Home | How To Bake Potato | How To Fry Potato | Potato Fried Snacks | Potato Baked Snacks | Weekend Recipes | Snacks For Guests | Snacks For Kids | Rajshri Food Learn how to make Potato Twisters at home with our Chef Bhumika Potato Twisters Ingredients: 4 Potatoes Water 3 tbsp All Purpose Flour 2 tbsp Corn Flour 1 tbsp Red Chilli Powder Salt to taste 200℃ 20-25 Minutes Water Oil (for frying) ⅓ cup Chickpeas (roasted) 1 Green Chilli ½ inch Ginger (chopped) 2 Garlic Cloves ¾ cup Coriander Leaves Salt to taste Mayonnaise Peri Peri Powder #PotatoTwister #PotatoSnacks #AnybodyCanCookWithRajshriFood #indianfood