Wednesday, October 12, 2016

Bakarkhani/ Baqerkhani (A basic recipe)

A Mughlai delicacy, luxuriously rich and tasty, Bakarkhani is an Indian flat bread which has a hard crust and bread like or layered inside. There are many, many versions of Bakarkhani and this recipe is of the basic Bakarkhani which is modified to a slightly healthier version of the original recipe.

Bakarkhani originated in Bangladesh and has evolved into many variations including the saffron infused ones to the sweetish dessert types. The original Bakarkhani is made of flour, Milk, yeast, sugar and ghee with some sprinkled nuts and raisins. The famous version of Bakarkhani is the Kashmiri Bakarkahni which is sweet, rich and deliciously tasty. Anyway, I have adapted this recipe from Sanjeev Kapoor's  website since it was the easiest recipe I found.

This post is a part of Culinary Blog Hoppers monthly Blog hop and the theme is Indian Flat breads. I chose Bakarkhani since it seemed so very unique and yet so familiar. Though I have never tasted Bakarkhani, I have read a lot about these flat breads and wanted to attempt it at least once. I'm sure what i have presented here is not perfect since the original ones are more flatter and look much like flat breads than anything like I have made. But I am posting here nonetheless hoping that you would like my modified version too.

After my last post that I posted a month back, I have realized that no matter how much you are drawn to your passion and hobbies and try to make time for them, you always give up eventually when your family needs you more than your mind heart needs your passion for hobby. You know, I just confused myself with what I just wrote and yet, I'm not able to change anything in the lines above. Anyhow, here I am with another recipe which I'm sure is not perfect and yet hoping you would forgive the imperfection of this post and the delays in my posts.

Nutritional Information  (Approx) (per serving)
Energy  155 Calories
Fat 2 %
Carbohydrates 30.4 %
Dietary Fiber 0.8 %
Sodium 86.6 mg
Vitamin A 2.6 %
Vitamin C 0.6 %
Calcium  4.5 %
Iron  0.2 %
Protein 4.9 Grams
Sugar 4.5 Grams

Plain flor/ Maida 2 cups
Milk 1 and 1/4 cup
Yeast 1 tablespoon
Brown sugar/ Sugar 2 tablespoons
Salt a pinch
Baking powder 1/2 teaspoon
Ghee 4 tablespoons
Almonds a handful
Chironji seeds a handful
Raisins a handful
Elaichi powder 1/4 teaspoon

Dissolve the brown sugar in warm milk. Add dry active yeast, mix well and let it rest so that the yeast can get active.

Warm some water and add Chironji seeds and raisins. Set them aside to soak for 10 mins.
Sieve together Flour, salt and Baking powder. Pour in the yeast and milk mixture, add elaici powder and mix.

Using your hand, mix the flour to form a firm dough. Let it aside covered in wet muslin cloth for 10 minutes.
Add melted ghee little by little and start kneading the dough.

Knead the dough till it is smooth and even textured all over. It takes about 10 minutes.
Now, blanch a handful of almonds and peel the skin off. Slice them and keep aside.
Drain water and add the soaked chironji and raisins along with sliced almonds to the kneaded dough and mix well. You may have to knead it for few more minutes.

Once the nuts and raisins are mixed well into the dough, set the dough in a warm place to raise for about 30 minutes.
Divide the dough into small balls (of your desired size) and flatten them one by one. I did not flatten them enough since I wanted them a little fluffy and bread-like and not the biscuit-like texture.
Prick the spread dough with a fork or tooth pick
Bake in a prheated over or tandoori oven for 15-20 minutes till the color of the crust turns brown and gets hard.

* The breads should be flatter so if you are attempting this, please do flatten the dough.
* For sweeter version, just replace brown sugar with 4 tablespoons of white sugar.
* For more rich taste, you can brush butter once the Bakarkhanis are baked and hot.
* Serve hot with curries
* If using tandoori oven, you don't have to add baking powder.

Do check out more of the amazing Indian flat breads presented by my fellow hoppers:

Tawa Aloo Kulcha by Piyali

Restaurant style Roti by Jayashree

Schezwan Paratha by Shubha

Zucchini Paratha by Padma

Tuesday, September 13, 2016

Chocolate Mud Cake with Chocolate Ganache

Dense like a fudge, deliciously moist, super rich and chocolaty, Chocolate Mud cake is a definite hit among any cakes or desserts and truly satisfying for intense chocolate flavor lovers. The chocolate ganache is just perfect as filling and the topping which is finger licking good and makes this cake more desirable.

Chocolate cake is always at the top of the list of my weekend cheat day cravings and my first choice for any birthdays in my family. I was hoping for Naveen to choose this cake for his birthday when I asked what cake he wanted me to bake for his birthday and that was more than a month ago. He loved the combination of creamy and bittersweet chocolate ganache with a chocolaty mud cake.

It is the time for our usual Culinary hoppers monthly Blog hop and the topic is my favorite, favorite baked dishes. I did make a specific dish (Dilkhush) but felt that it is way too simple and scraped the post off. Anyway, I used this recipe for a perfect Mud cake adapted from which is very easy and goes very well with dark chocolate ganache.

One thing I learnt about kids after having one of my own is, even though they don't hear you calling their names 100 times a metre away, they can hear you opening a chocolate wrapper in kitchen even if they are locked in a room! (Came across a post that said the same which made me realise that it is so true). My little beast comes running to the fridge as soon as she hears the sound of my Amul dark chocolate wrapper and watches eagerly while I reluctantly cut her a piece. Since chocolate ganache I made did not contain anything else but fine dark chocolate and Amul heavy cream, I did let her eat a huge chunk of the cake (which I regretted in just over 30 seconds!) and she happily smeared it all over her face, body and the floor. It took me more than 20 minutes to clean her up and the mess she made. So unlike me, she looked very satisfied and peaceful.

If you are looking for a blissful chocolate experience, do use good quality dark chocolate and not a chocolate compound. If you are looking for an egg-less version, just skip egg and add 1/4 cup of buttermilk/Yogurt. Please excuse the clumsy piping decoration since I am very weak at it. Hoping that you guys will like it as much as I did, here is the recipe for a classic chocolate mud cake with Chocolate Ganache.

Ingredients (For Mud cake)
Plain flour/ Maida 2 cups
Cocoa powder 1/4 cup
Brown sugar/ Sugar 1 cup
Salt  a pinch
Baking Powder  1 teaspoon
Baking soda 1 teaspoon
Lemon juice of half a lemon
Milk 1 cup
Dark chocolate  250 grams
Freshly brewed coffee decauction 1 cup
Cooking oil 1/2 cup
Egg (optional) 1
Ingredients (For Chocolate Ganache)
Dark chocolate 400 grams
Heavy cream 1 cup

Method: Mud cake

Sieve together Plain flour, Salt, baking Powder and Baking soda. Add sugar, cocoa and mix well.
For a cup of milk, add lemon juice and set it aside. In a sauce pan, Mix together coffee, Grated dark Chocolate, oil and egg. Heat under low flame till the chocolate is melted completely and keep stirring.
Once the mixture looks smooth, add the milk and lemon juice mixture, mix and set it aside to cool.

Once the mixture is warm, add it to the dry ingredients, mix well.
Preheat the oven to 180 degrees. Grease and line the cake tins and Pour the batter into them. Tap them to lose the bubbles.
Bake for 35 minutes at 180 degrees and for 5 minutes in 160 degrees. Once baked, let them cool completely before removing them out of the tins.

* Baking time varies in each oven so make sure to check the cakes if they are cooked after 25 minutes.

This is how good the cake comes out. Just so yumm!!

Method: Chocolate Ganache

Grate the chocolate and keep it aside. In a thick bottomed vessel, heat the cream under low flame till it is hot and not boiling. Pour the hot cream over the grated chocolate and let it rest for 15 minutes.
After 15 minutes, stir and mix well till the ganache is smooth.

If you want to glaze the cake, you can pour this hot mixture over your cake for a beautiful chocolate glaze.
To thicken the ganache for filling, let it rest overnight. Keep it covered with a cling wrap.

I have also cut the tops of the cakes and frozen them overnight. To assemble the cake, keep the bottom of the cake on a pre-lined base and pour little sugar syrup. This step is completely optional and I have used coffee to make the cake moist.
Now, fill with Ganache, place the top half of cake and decorate it as per your wish.

* Sorry for such a lengthy post but I hope I have covered everything as much as I could.
*  For an egg-less version, just skip egg and add 1/4 cup of buttermilk/Yogurt.
* Baking time varies in each oven so make sure to check the cakes if they are cooked after 25 minutes.
* Making the cake moist with sugar syrup or coffee is completely optional. The coffee syrup made the cake more bitter-sweet and we loved it that way.
* I coated my cake with the thickened ganache first and then made some hot ganache to pour over it before I piped whipping cream.

Please do check out all these amazing baked goodies from my fellow bloggers:

Jalapeno Cheddar Corn bread by Parvathy

Masala Khara biscuits by Marudhus Kitchen ,Vani

Eggless Ladi Pav by Padma

Simple Cocoa Brownies by Swati

Naan Khatai by Jayashree

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