Kachori Chaat

Kachori’s are popular evening snacks in India. I just love the crunchy and flaky texture of kachori. Mostly these kachori’s are accompanied with some sides. But i like them with curd and lot sweet and spicy chutney. The spiciness of kachori is just awesome. So here’s the recipe friends hope you all like it.
For dough
  1. 1 1/2 cup all purpose flour
  2. 1/2 cup semolina.
  3. 3 tbsp lukewarm oil
  4. Cold water for kneading a soft dough
  5. Salt according to taste.
For filling
  1. 1/2 split skinned green gram soaked for 2 hours.
  2. 3 tsp coriander leaves finely chopped.
  3. 2 green chilies finely chopped
  4. 1 tsp finely chopped ginger
  5. 1/2 tsp coriander powder.
  6. 1/3 tsp turmeric powder
  7. 1/4 tsp garam masala
  8. Salt according to taste.
  9. 3 tbsp oil +oil for frying
For chaat
  1. 1/2 cup green chutney and red chutney
  2. A pinch each of chaat masala, cumin powder and red chili powder.
  3. 1/2 cup sweetened curd
  4. Some fried boondis
First knead the ingredients for dough into a soft dough by adding enough water and cover it. Let it rest it rest for some time.
Till the dough is resting lets make the filling. In a heavy bottomed pan add oil and than saute ginger,chilies till raw smell goes off. Than add in soaked split skinned green gram. Fry it for sometime  and than add in all the spices.Once well mixed coriander leaves. Keep this aside to cool.
Now pinch the dough in medium sized balls and fill in the mixture and flatten it lightly. Now fry them in a medium heat till they are crispy and well cooked.
Place this fried kachori’s in serving dish and top it with generous amount of chutnies and good amount of sweetened curd. Sprinkle chili and cumin powder.Serve immediately.
Recipe for chutney:-
For tamarind chutney take 1/2 cup  tamarind pulp dilute it add in few chopped dates,1/2 cup jaggery and few raisins.Bring it to boil. Then add in salt,chili powder, fennel powder and chaat masala. Boil till the chutney is thick. store in airtight container. This can stay in fridge for 4-5 months.
For  coriander mint chutney take handful both of washed coriander and mint along with 2 green chilies in blender. blend it to a smooth paste. transfer to a bowl and add in salt and 2 tbsp lemon juice.

Egg-less Chocolate Cake With Condensed Milk frosting And Chocolate Ganache.

Hello friends hope you all are having great time. Yesterday we celebrated birthday of my besties who share their birthday on same month and to mention they love my bakes. So i thought what would be best gift that i could give them and the answer was chocolate cake. They love chocolate cake and yes this most moist melt in mouth and yummy chocolate cake. Both my friends relished the cake till the last bite.
The cake is quiet simple to make. What makes the cake special is its frosting that’s made from condense milk(you can check my post on home made condense milk https://flavorattack.wordpress.com/2015/05/28/dulce-de-leche-caramelized-condensed-milk/ ) and whipping cream. This frosting takes the cake to another level. To top the cake i have used chocolate ganache. So this post is going to be a bit long but the result will be the most softest and yummiest cake you ever had.


Ingredients for cake :-
  1. 1 1/2 cup all-purpose flour (here one cup is 200, so 1 1/2 cup 300 gms)
  2. 1 cup granulated sugar.
  3. 1/2 cup unsweetened cocoa powder
  4. 1/4 tsp salt
  5. 1 tsp baking powder
  6. 1/2 cup thick curd.
  7. 1/4 cup milk
  8. 1/2 cup refined oil.
  9. 1 tsp vanilla extract
  10. 1 tbsp nutella hazelnut spread
    For sugar syrup
    1. 50 gms of sugar
    2. 50 gms of water
    3. 1/2 tsp vanilla essence.
    Boil sugar along with water till sugar is dissolved. Let this come to room temperature and then add in vanilla extract.
For condensed milk frosting
  1. 200 gms condense milk
  2. 250 gms whipping cream
  3. 50 gms cocoa powder
Combine condense milk and cocoa powder until smooth. Add in whipping cream and whip it in high speed till it reaches stiff peaks.
For Ganache
  1. 1 1/2 cup of fresh cream (25% fat)
  2. 1 1/3 cup of 70 % dark chocolate
  3. 1 tbsp butter
Heat cream in a double boiler till it starts to boil from sides. Remove from heat and add in the chopped chocolates and butter and stir till combined .
Method for making cake:-
Preheat oven at 180 degree c
Sieve all-purpose flour,cocoa powder salt and 1/2 tsp baking powder 2-3 times and place it in a bowl.
In a separate bowl add in curd sugar and whisk it till the sugar dissolves. Then add in oil and combine it too. Now add in the remaining 1/2 tsp baking powder and whisk the curd properly place this mixture aside. After few minutes this mixture will froth up.
Now add in the dry ingredients  in the curd mixture in three batches mixing properly with each addition.When combined mix nutella hazelnut spread with milk and vanilla essence and add this to the mixed cake batter.
Transfer this batter in a greased cake tin lined with parchment paper and bake it for 25-30 mins in 180 degree in convection mode.
After the specified time check whether its done by piercing a tooth pick. If its done the tooth pick will come out clean with little crumbs around. Let the cake cool in tin itself and then unmold it.
Once the cake is cooled slice the cake into three equal slices. Now brush the sugar syrup in each slice and add in the condense milk frosting in each layer. Cover the remaining frosting above the cake and refrigerate  for 1/2 an hour.
After half an hour pour the ganache over the cake by placing the cake on a wire rack. Let the excess ganache drip off. Let this set for some time.
After some time decorate it with fondant flowers or leaves and enjoy it.