TOFU AND STIR FRIED VEGETABLES IN HOT SCHEZWAN SAUCE

 Any Tofu lovers? I agree its an acquired taste,but going by the health benefits it has to offer, I try including it in my diet now and then. People are not very fond of the bland taste, but once that is overcome, Tofu does taste good. 

Tofu is a plant based milk product that comes from the milk of Soya beans, it is also called Bean curd. There are different kinds of Tofu based on their texture, such as- silken, soft, firm and extra firm. Depending on the dish we make the tofu is chosen. Popular dishes with Tofu include Soups, stir fry, and  curries.

Tofu has zero percent cholesterol and is a weight watchers delight, because it is protein dense and less in carbohydrates. It is also considered to be a good source of iron and calcium.

So how do we take away the blandness, obviously by marination. Tofu requires a little more time than paneer to marinate. So, I plan ahead when I want to cook my tofu dish. I prefer Tofu as a stir fry or as part of mixed vegetables in a sauce. So this dish is a combination of a Stir- fry and sauce. In this dish I have infused the sauce while stir frying instead of marination.

I usually choose to make this with fried rice as the Schezwan sauce base of this dish is the perfect pairing for the fried rice. I usually use a homemade Schezwan sauce made the traditional way using Chinese five spice, but for this particular recipe I have used Ching's secret Schezwan Rice masala. Since I am using a ready made masala the work gets done a little sooner, so it is perfect for my after work dinners.

While you are here check out other Indo- Chinese recipes on the blog like- Vegetable Manchurian with gravy, Schezwan fried rice with Soya chunks, Cauliflower Fried rice, Chinese Paratha, and more...

Here is the recipe for Tofu and stir fried vegetables in hot Schezwan sauce-

PREP TIME: 20 Mins                                         COOK TIME: 40 Mins

 TOTAL TIME:60 Mins                                          COURSE:  MAIN

 CUISINE:  FUSION                                             SERVINGS: 5

 AUTHOR: Rajni Ram

     Ingredients:

     

     Tofu 200 gm cut to cubes

     Green chillies 4 (divided)

     Garlic 10 cloves (divided)

      Ginger 1 inch piece (divided)

     Assorted vegetables 1.5 cups ( I used capsicum, carrot,purple cabbage, spring onion, baby corn, Red bell peppers, all cut lengthwise).

     Ching's Secret Schezwan Rice Masala 1/2 packet

     Chings secret Schezwan sauce/chutney 1 tsp

     Soya sauce 1 tsp

     Vinegar 2 tsp  

     Salt as required

     Sugar 1 tsp

     Water as required

     Cornflour 1/2 tbsp

     Sesame seeds 1 tsp

     Oil for sauteing

     Directions: In a blender take green chillies(2), garlic(4 pods), ginger(1/2 inch), soya sauce and Vinegar, and blend. In a pan take some Oil for sauteing the Tofu. Drop in the tofu cubes when oil id hot and stir fry until they have a brown coating. Now pour the blended sauce into the tofu and continue to stir fry, until all the sauce is absorbed by the Tofu pieces and they turn dry. Transfer to a plate and keep aside. In the same pan take some more oil. When hot add the chopped garlic, green chillies and ginger and fry for 30 seconds. Now add the Spring onion(both greens as well as bulb), and saute. Further add the capsicum, carrot, cabbage and saute, add the salt and sugar, and continue to stir fry until the vegetables are done, but are still firm. In a bowl take the corn flour, Chings Schezwan masala powder, and any remaining sauce used for trying the tofu, and make a slurry by mixing them in 1/2 cup water. Pour this slurry into the stir fried vegetables, add another 1/2 cup water, Schezwan sauce or chutney and stir everything together very well. Finally add the stir fried Tofu pieces and cook for 2 minutes. Switch off the flame and sprinkle some sesame seeds. Enjoy hot with some Fried rice.

STEPWISE RECIPE FOLLOWS:

1. In a blender take green chillies(2), garlic(4 pods), ginger(1/2 inch), Soya sauce and Vinegar, and blend. (Picture not inserted).  In a pan take some Oil for sauteing the Tofu. Drop in the tofu cubes when oil id hot and stir fry until they have a brown coating.

2. Now pour the blended sauce into the tofu and continue to stir fry, until all the sauce is absorbed by the Tofu pieces and they turn dry. Transfer to a plate and keep aside.

3. In the same pan take some more oil. When hot add the chopped garlic, green chillies and ginger and fry for 30 seconds. Now add the Spring onion(both greens as well as bulb), and saute. Further add the capsicum, carrot, cabbage and saute.

4. Add the salt and sugar, and continue to stir fry until the vegetables are done, but are still firm.

5. In a bowl take the corn flour, Chings Schezwan masala powder, and any remaining sauce used for trying the tofu, and make a slurry by mixing them in 1/2 cup water. Pour this slurry into the stir fried vegetables, add another 1/2 cup water, Schezwan sauce or chutney and stir everything together very well. 

6.  Finally add the stir fried Tofu pieces and cook for 2 minutes. Switch off the flame and sprinkle some sesame seeds. Enjoy hot with some Fried rice.

     NOTES:

1. Tofu can be easily swapped with Paneer in this recipe.

2. The vegetables used here are completely customizable.

3. This recipe has been cooked with store bought sauce. To make homemade Schezwan sauce, click here.

4. I served the Tofu and stir fried vegetables in hot Schezwan sauce, with Gobi fried rice.

CUSTARD SHAHI TOAST PUDDING

 A quick dessert for those times when sweet cravings are high but the motivation to make a dessert is very low. It is at one of those times that I created this dessert. The inspiration of this dessert is from the classic Shahi Tudka. Therefore I would also call the current dessert "lazy man's Shahi Tukda 😀.

When you don't want to go through the whole process of making a Rabdi from scratch(oh yes, there are many instant Rabdi methods, and I have myself put up a recipe in my Malpua post), the custard takes it place. And to make it a little festive I have created layers of bread, custard, and dry fruits and nuts. It is a quick fix dessert and simple. It tastes like Bread and butter pudding. It is called a Shahi toast as I have fried(roasted) the bread in Ghee.

The first time I created this dessert my family was taken by surprise by its simplicity, and they liked the taste too. I went ahead and posted this on my social media handles and got a lot of love for the post and many even asked for the recipe. As the blog rule goes unless I get it right thrice, I don't blog it. The recipe is here, that means it passed my test.

While you are here check out dessert recipes on the blog like- Apple crumble, Bishop nut bread, Whole wheat blueberry muffins, Moong dal Halwa, Pistachio cake, Eggless Pineapple cake, Bajra and Almond flour cookies, and more...

Here is the recipe for the Custard Shahi Toast Pudding-

      PREP TIME: 10 Mins                                         COOK TIME: 50 Mins

     TOTAL TIME: 60 Mins                                        COURSE:  DESSERT

     CUISINE:  WORLD FOOD                                 SERVINGS: 6

      AUTHOR: Rajni Ram

     Ingredients:

     

     Bread ( 1/2 a loaf sliced) cut them into triangles or rectangles (Tip- use sweet or milk bread). Cut the sides of the bread,but don't discard.

     Custard powder 3 tbsp

     Milk 1/2 litre ( + 1 cup more to adjust consistency)

     Sugar 1/2 cup  tbsp or as sweet as you like it. 

     Nuts (of your choice) a handful

     Raisins (black work best) a handful

     Ghee 1/2 cup to fry bread(alternately toast the bread in ghee to a crisp toast)

     Directions: Put the milk to boil in a vessel or sauce pan(in which you plan to make the custard). Take the custard powder in a bowl. Once the milk has boiled, put off the flame. From that take 1 cup milk and gradually pour into the custard powder, stirring all the while and for a smooth lump free paste. Now  pour this custard paste into the boiled milk slowly, stirring all the while, and then switch on the flame. Add the sugar, and keep stirring until the custard thickens a little. The consistency should be a pouring one and not very thick. keep this aside(do not leave it to cool completely). Now in a pan take the ghee and fry the triangles or rectangles of bread (I used about 8 slices). Fry them until crisp and they are nicely brown(not burnt). Alternately(if you don't want the ghee binge), toast bread in ghee until crisp and keep aside. Toast the sides of the bread that you had cut and kept aside. Now it time to layer up. 

     Assembly: Take a deep squarish or rectangular dish(I used my loaf pan). Take about 2 to 3 ladles of custard and pour it at the base of the dish. Now evenly distribute a layer of fried bread, as shown in the picture. Top with with a layer of custard again. Sprinkle nuts and raisins. Top up with bread slices again, followed by custard and nuts. The in between spaces in the dish can be filled with the toasted sides of the bread (check picture). The final layer should be that of custard and nuts as you can see in my picture. Now put this in the fridge to chill for atleast an hour. This way the bread absorbs the custard, but doesn't turn soggy. To serve, slice with a knife, and serve chilled. Can also be enjoyed warm.

STEPWISE RECIPE FOLLOWS:

1.  Put the milk to boil in a vessel or sauce pan(in which you plan to make the custard). Take the custard powder in a bowl. Once the milk has boiled, put off the flame. From that take 1 cup milk and gradually pour into the custard powder, stirring all the while and for a smooth lump free paste.

2. Now  pour this custard paste into the boiled milk slowly, stirring all the while, and then switch on the flame. Add the sugar, and keep stirring until the custard thickens a little. The consistency should be a pouring one and not very thick. keep this aside(do not leave it to cool completely).

3. Now in a pan take the ghee and fry the triangles or rectangles of bread (I used about 8 slices). Fry them until crisp and they are nicely brown(not burnt). Alternately(if you don't want the ghee binge), toast bread in ghee until crisp and keep aside. Toast the sides of the bread that you had cut and kept aside. Now it time to layer up. 

4. To assemble- Take a deep squarish or rectangular dish(I used my loaf pan). Take about 2 to 3 ladles of custard and pour it at the base of the dish. Now evenly distribute a layer of fried bread, as shown in the picture. Top with with a layer of custard again. Sprinkle nuts and raisins. 

5. Top up with bread slices again, followed by custard and nuts. The in between spaces in the dish can be filled with the toasted sides of the bread (check picture). The final layer should be that of custard and nuts as you can see in my picture. Now put this in the fridge to chill for atleast an hour.

NOTES: 

1. You can use any flavour of custard.

2. The consistency of the custard is important, as too thin a custard will make the bread very soggy. 

3. Sandwich bread leaves a salty taste behind. So it is better to use milk or sweet bread.

4. This is a good way to use leftover bread too.

If you tried creating this Thaali and liked it please comment below. I would love to hear how it went for you. If you have a query about the recipe email us and i'll respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchenn has a new post we will mail the recipe to you.

BISHOP NUT BREAD

Bishop Nut Bread or Bishops cake as it is popularly called is traditionally served at Christmas time. This cake is full of goodies inside. It gets its name from the stained glass look of each slice. However, I have not replicated that look. The cake mostly uses a lot of Tutti- Fruity, which I have not used. Simply because that's not how I have eaten this cake. And believe it when I say, I have tasted this from one of the best hotels in India ITC Maurya . I have had the pleasure of enjoying this for 8 long years during our stay in Delhi. 

I have loosely adapted this recipe from https://www.allrecipes.com/

Well, the original recipe calls for refined flour, choco chips, and tutti fruity. You know me by now, I use Maida/refined flour only when I think the recipe will not work well without it. So I used whole wheat flour. But in this case I took a chance, as even I did not know how it would turn out. Needless to say I am so happy with the texture. Well, so without diverging any further, other than the whole wheat flour I substituted the choco chips with chunks of broken chocolate, so that I have pockets of gooey chocolate in between, loaded it with walnuts, cranberries, and, blueberries. I topped it with some homemade ghee, for that divine smell while it bakes. The result is a very decadent cake, which is more like a loaf. Does the description make you drool? then, im happy, as it was intended😉😉.

While you are here check out other bakes by me like- Blueberry cheesecake, Whole wheat blueberry muffins, Eggless Pineapple cake, Strawberry and lemon loaf, Apple tea cake, Upside down orange vanilla cake(eggless), Pistachio Cake, Bajra and Almond flour cookies, and more...

Here is the recipe of Bishop Nut Bread-

     PREP TIME: 10 Mins                                         COOK TIME: 50 Mins

     TOTAL TIME: 60 Mins                                        COURSE:  DESSERT

     CUISINE:  WORLD FOOD                                 SERVINGS: 6

      AUTHOR: Rajni Ram

     

    Ingredients:

    Egg 1 

    Whole wheat flour 1 3/4  cups (a little less than 2 cups)

     Granulated sugar 1/2 cup

     Oil (any neutral oil) 1/4 cup

     Buttermilk 1 cup

     Baking soda 1/2 tsp

     Baking powder 1/2 tsp

     Salt 1/2 tsp

     Vanilla essence 2 drops

     Chocholate chunks (use good eating chocolate, not compounded chocolate)

     Chocochips for topping

     Blueberries 1/2 cup (dried/dehydrated ones)

     Walnuts broken 1 cup

     Cranberries 1/4 cup

      Black raisins (optional) a handful

     Directions: Preheat oven to 175 C . In a large mixing bowl take an egg and beat until frothy. Add in the sugar, oil and buttermilk(please note, I skipped taking a picture of adding buttermilk, so I have represented it with curd. Please use a cup of buttermilk). Also add Vanilla essence, and beat well again for 2 minutes on medium speed. Now in another bowl take the flour, baking powder, baking soda, salt, blueberries, cranberries, raisins, walnuts, and mix well with spatula. Break the chocolate into chunks, and keep aside. Now add all the flour-nut and berry mixture into the wet mixture, and mix well with a spatula. Do not over mix or mix vigorously. Mix in a single direction until combined. Now add the chocolate chunks and give a gentle mix. Pour the cake batter into a greased 9 inch loaf pan, top with choco chips(optional), and bake at 175 c for 50 minutes. Since all ovens have a different temperature range, start checking from 40 minutes onward. When the cake is brown on top and a tooth pick inserted in the center comes out clean, (please note if you hit a chocolate chunk with the toothpick, it will be gooey, this doesn't mean the cake is undone, poke again at a different place to ensure). Switch off the oven and let the cake stand in the oven for 10 minutes. Remove, cool completely and then slice the cake. 

STEPWISE RECIPE FOLLOWS:

1. Preheat oven to 175 C . In a large mixing bowl take an egg and beat until frothy. Add in the sugar, oil and buttermilk(please note, I skipped taking a picture of adding buttermilk, so I have represented it with curd. Please use a cup of buttermilk). Also add vanilla essence, and beat well again for 2 minutes on medium speed.

2. Now in another bowl take the flour, baking powder, baking soda, salt, blueberries, cranberries, raisins, walnuts, and mix well with spatula. Break the chocolate into chunks, and keep aside.

3. Now add all the flour-nut and berry mixture into the wet mixture, and combine well with a spatula. Do not over mix or mix vigorously. Mix in a single direction until combined. Now add the chocolate chunks and give a gentle mix.

4. Pour the cake batter into a greased 9 inch loaf pan, top with choco chips(optional), and bake at 175 c for 50 minutes. Since all ovens have a different temperature range, start checking from 40 minutes onward. When the cake is brown on top and a tooth pick inserted in the center comes out clean, switch off the oven and let the cake stand in the oven for 10 minutes. Remove, cool completely and then slice the cake. 

NOTES:

1. Dates are commonly used in this cake, since I did not have them at the time of baking I have not added. I recommend that you add some.

2. Tutti fruity can also be used, though i have excluded it.

3. While mixing cake batter always mix in the same direction, this helps the cake to rise better. 

4. Please note, I skipped taking a picture of adding buttermilk, so I have represented it with curd. Please use a cup of buttermilk. To make 1 cup buttermilk, dilute 2 tbsp thick curd with 3/4 cup of water. Mix well. 

5. Since all ovens have a different temperature range, start checking from 40 minutes onward. Please note if you hit a chocolate chunk with the toothpick, it will be gooey, this doesn't mean the cake is undone, poke again at a different place to ensure.

6. No loaf pan, just use your regular cake dish. It is taste that matters after all.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchenn has a new post we will mail the recipe to you.

WHOLE WHEAT BLUEBERRY MUFFINS

If you haven't realised until now, I am a huge berry fan. Whatever the berry, I will think of a dessert to make. The berry recipes in this blog are proof for it. Berries not only provide our body with antioxidants, but also with micro nutrients, which are essential for a healthy body. so whenever you find berries include them in smoothies, pan cakes, lassi, compote, Jams and more...

This time they had to be muffins as they can be picked off a box and popped in when hungry😀. They stay good in the refrigerator for upto a month. They are easy to pack up on a picnic, road trip and even for hostelers. These are the moistest cup cakes you will find and using good quality berries really enhances the flavour of the cake. I have used dried Blue berries, fresh ones can be used too. 

As I say in all my cake recipes, this too is a single bowl recipe, where you mix dry and wet ingredients in one bowl, line up your muffin tins and bake away.

While you are here check out my other very berry desserts like Blueberry Cheesecake, Berry Smoothie Ice cream, Strawberry and Lemon loaf, Easy 2 way muffins, and more...

Here is the recipe for Whole Wheat Blueberry muffins for you-

     PREP TIME: 10 Mins                                         COOK TIME: 35 Mins

     TOTAL TIME: 45 Mins                                        COURSE:  DESSERT

     CUISINE:  WORLD FOOD                                 SERVINGS: 6

     AUTHOR: Rajni Ram

    Ingredients:

    Whole wheat flour/ Multigrain flour 2.25 cups

    Sugar 1 cup 

    Baking powder 3 tsp

    Baking soda 1 tsp

    Salt 2 pinches

    Eggs 2

    Butter 60 gms

    Oil 4 tbsp

    Buttermilk 1 cup

    Vanilla essence 2 to 3 drops

    Blueberries 100 gms

Directions: Firstly put the oven to preheat at 200 C. Now in a bowl mix all the dry ingredients- wheat flour, sugar, baking powder, baking soda and salt. In a larger bowl mix all wet ingredients- butter, eggs, oil, and vanilla essence. Do not mix in the buttermilk and blueberries now. Now slowly add the dry ingredients into the wet ingredients and stir. Stir in circular motion. The wet ingredients will absorb the flour and turn dry. Now add the buttermilk, a little at a time and stir gently. Take care not to over stir. Finally add the Blueberries and give a gentle stir. Now the batter is ready to fill into the muffin tin/cup cake moulds. Bake at 190 C for 15 minutes. Check for doneness by inserting a toothpick in the centre. If a little wet, then bake another 2 minutes. Enjoy the healthy goodness. Serve when warm.

STEPWISE RECIPE FOLLOWS:

1.  Firstly put the oven to preheat at 200 C. Now in a bowl mix all the dry ingredients- wheat flour, sugar, baking powder, baking soda and salt. 

2. In a larger bowl mix all wet ingredients- butter, eggs, oil, and vanilla essence. Do not mix in the buttermilk and blueberries now.

3. Now slowly add the dry ingredients into the wet ingredients and stir. Stir in circular motion. The wet ingredients will absorb the flour and turn dry. Now add the buttermilk, a little at a time and stir gently. Take care not to over stir.

4. Finally add the Blueberries and give a gentle stir. Now the batter is ready to fill into the muffin tin/cup cake mould. Bake at 190 C for 15 minutes. Check for doneness by inserting a toothpick in the centre. If a little wet, then bake another 2 minutes. Enjoy the healthy goodness. Serve when warm.

NOTES:

1. These cup cakes can be made with any berry.

2. If fresh ones are not available use the dry ones like I have here. If using frozen, then use them directly from the freezer without thawing.

3. You must have noticed that in this recipe I have used both butter and oil. This is to get the super moist texture. If you do not wish to use butter, then use 1/2 cup oil.

4. Since oven settings are different for different oven, start checking for doneness from 13 minutes onward.

5. Whole wheat flour can be substituted with multigrain flour or refined flour if you prefer.

LEMON POPPY SEED/KHUS KHUS SALAD DRESSING

 This creamy Lemon Poppy Seed/Khus Khus salad dressing is perfect for a veggie loaded salad you would want to have as lunch or dinner. This dressing is a great way to spruce up your salad.

This salad dressing is a low carb version. 

What I like in a home made dressing is that you get to customize everything from the spice, salt and sugar. And this salad doesn't take any time at all. It is just a add everything to blender and blitz kind of dressing. This salad dressing comes together in just about 5 minutes. It stays well in the refrigerator upto 10 days and can be used as and when required.

While you are here check out other sauces and masalas like --  Homemmade Schezwan sauce, Biryani masala, Sambar powder, Rasam powder, Homemade Pesto and more...

Here is the recipe of Lemon Poppy seed dressing-

PREP TIME: 5 Mins                                  COOK TIME: 2 Mins

TOTAL TIME: 7 Mins                                COURSE:  DIP AND SAUCES 

CUISINE: WORLD FOOD                        QUANTITY: 100 GM APPROX

AUTHOR: Rajni Ram

    Ingredients:

    Poppy Seeds 1 tbsp (white/black)

    Apple Cider Vinegar(ACV) 2 tbsp

    Olive Oil 6 tbsp

    Sugar powder/icing sugar 1 tbsp

    Dijon Mustard 1 tsp

    Salt 1/4 tsp

    Lemon juice 2 tbsp

    Garlic cloves 4 crushed

    Directions:

1. In a blender pour the ACV, Olive oil, Lemon juice, salt, sugar powder, crushed garlic cloves, Dijon mustard, and blend at high speed for 30 seconds. Stop and blend again for 30 seconds.

2. Now add the Poppy seeds and give another pulse for 30 seconds. The dressing is ready to use now. Store in a bottle and refrigerate.This can also be used as sauce for burgers and other breads. 

    NOTES:

1. I could not find black poppy seeds her, otherwise they would have provided a great contrast. Anyway this doesn't affect the taste or flavour in anyway.

2. If you prefer a sweeter dressing, add one more tablespoon of sugar powder.

PISTACHIO CAKE / PISTA CAKE WITH WHITE CHOCOLATE GLAZE

 Baking a cake with Pistachio has been on my mind for a long time now, and I recently got to try my hand at it. The result was stunning. But I must say not everyone has a liking for the intense Pista flavour. I must add that I have not used any food colour for the cake and what is see is the natural Pista green, which is a dull green, unlike the bright green store bought ones.

Well, this cake was totally inspired by some wonderful chocolate bars ( both dark and white), that we bought recently from Fabelle by @itcltd . Just imagining the taste of Pista and white chocolate together was making me crave it and so this cake came about. Now when I cook/ bake a new recipe a lot of research goes in. Before I zero in on how I want to go about it.

As I always claim about my baking recipes, this one too is a single bowl recipe. No mess and no extra clean up. Let’s get to the recipe right away.

While you are here check out my other bakes like Apple Crumble, Blueberry Cheese cake, Upside down orange vanilla cake, Oatmeal cookies, Easy two way muffins, Apple Tea Cake, Eggless Pineapple cake and more...

     PREP TIME: 10 Mins                                         COOK TIME: 35 Mins

     TOTAL TIME: 45 Mins                                        COURSE:  DESSERT

     CUISINE:  WORLD FOOD                                 SERVINGS: 6

     AUTHOR: Rajni Ram

    Ingredients:

    Pista/ Pistachios unsalted 100 GM

    Flour/ Maida 1/2 cup or 70 GM approx.

    Unsalted butter 100 GM

    Refined oil 1/4 cup

    Icing sugar/ castor sugar/ sugar powder 100 GM

    Lemon zest of 1 whole Lemon

    Eggs 2

    Vanilla essence 2 drops

    Baking powder 1 tsp

    Salt 1/2 tsp

    Ghee for greasing the baking mold 2 tsp

    Ingredients for White Chocolate glaze:

    White chocolate ( invest in a good quality one) 40 GM

    Whipping cream 1 cup + 2 tbsp chilled

    Castor sugar/ icing sugar 1 tbsp less than 1/2 cup

    Directions for cake:

In a pan roast the Pistachios very lightly. They just need to get warm, and not change colour. Cool them and pulse them to a fine powder in a blender. Preheat oven to 200 C for 10 mins. In a bowl cream the butter, oil  and sugar with a beater. Now add half the amount of Pistachio powder and half the amount of flour and beat. Add the remaining Pista powder, baking powder, and flour and beat again until combined. The mixture will appear a little dry. Now add one egg at a time and beat to combine. Finally, add the lemon zest and vanilla essence and give a finally spin with the beater. Now using a spatula, scrape the sides and stir just once. The cake batter is ready. Grease a circular cake mold or Loaf pan, and pour the cake batter into it. Tap once gently to remove any air gaps and put it in the oven for 15 to 20 minutes. Since each oven has a different setting, keep checking for fineness from 15 minutes onward. The cake is done when a toothpick inserted in the center comes out clean.

    Directions for making glaze.

Bring the White chocolate to room temperature. Take the chocolate in a bowl, add 2 tbsp cream and put it in the microwave for 30 seconds. Bring it out and stir vigorously so that the melted white chocolate combines with the cream evenly. Cool it for 10 minutes. In the meanwhile, take the chilled cream in a bowl, add the castor sugar and start beating until it turns airy and forms soft peaks. Once soft peaks form, don’t whip it any more. Add the white chocolate mixture and gently fold it in with a spatula. Put it in the fridge until further use.

    How to assemble ( no pictures)

Let the cake cool naturally. Now bring out the white chocolate glaze and using a spatula gently spread it on the cake. I have left the sides uncovered. Spread generously to form a 1 cm coating. Sprinkle some Pistachio powder over the glaze and some split pistachios too. Add a few edible rose petals for contrast. Keep in fridge until it’s ready to serve.

    STEPWISE RECIPE FOLLOWS:

1. To make the cake-- In a pan roast the Pistachios very lightly. They just need to get warm, and not change colour. Cool them and pulse them to a fine powder in a blender. Preheat oven to 200 C for 10 mins.

2. In a bowl cream the butter, oil  and sugar with a beater. Now add half the amount of Pistachio powder and half the amount of flour and beat. Add the remaining Pista powder, baking powder, and flour and beat again until combined. The mixture will appear a little dry.

3. Now add one egg at a time and beat to combine. Finally, add the lemon zest and vanilla essence and give a finally spin with the beater. Now using a spatula, scrape the sides and stir just once. The cake batter is ready.

4. Grease a circular cake mold or Loaf pan, and pour the cake batter into it. Tap once gently to remove any air gaps and put it in the oven for 15 to 20 minutes. Since each oven has a different setting, keep checking for fineness from 15 minutes onward. The cake is done when a toothpick inserted in the center comes out clean.

5. To Make the glaze-- Bring the White chocolate to room temperature. Take the chocolate in a bowl, add 2 tbsp cream and put it in the microwave for 30 seconds. Bring it out and stir vigorously so that the melted white chocolate combines with the cream evenly. Cool it for 10 minutes.

6. In the meanwhile, take the chilled cream in a bowl, add the castor sugar and start beating until it turns airy and forms soft peaks. Once soft peaks form, don’t whip it any more. Add the white chocolate mixture and gently fold it in with a spatula. Put it in the fridge until further use.

7. To assemble the cake-- Let the cake cool naturally. Now bring out the white chocolate glaze and using a spatula gently spread it on the cake. I have left the sides uncovered. Spread generously to form a 1 cm coating. Sprinkle some Pistachio powder over the glaze and some split pistachios too. Add a few edible rose petals for contrast. Keep in fridge until it’s ready to serve.  (no pictures)

NOTES:

1. Ensure that all ingredients are at room temperature before baking.

2. Use good quality eating chocolate instead of the cooking chocolate bars available at stores. They are mostly flavoured and not real chocolate.

3. Always use pulse mode in the blender to powder the Pistachio, so that it does not turn oily.