Shawarma Sauce

Everyone loves shawarma... The meaty saucy middle eastern wrap with fresh crisp veggies.. :) I am yet to come across someone who can say no to this wonderful sandwich.. :P and the garlicky sauce that goes with it is what makes this mouthwatering delight complete.. :D
I have picked the yoghurt based tahini sauce.. and flavoured it according to my tastes.. Each batch is different though..:)    
Here is a recipe without the yoghurt   http://toriavey.com/toris-kitchen/2010/01/tahini-sauce/                   

Ingredients

1/2 cup of thick yoghurt
3 tablespoons of tahini
2 tablespoons of lemon juice
a clove or two minced garlic/paste
1/4 teaspoon salt
*optional: chilly flakes/ pepper/chilly powder/ketchup
*Here I have used 1/2 teaspoon chilly powder and a tablespoon ketchup

Whisk all the ingredients in a bowl till thick and even.. :)
The lemon juice can be added according to taste.
Enjoy as a dip or spread on your shawarma/ sandwich instead of mayo.

    

A Perfectly Chocolate Cake

I fell in love with it the first time I had it.. and every time I have it.. I fall in love all over again. . :P

A snack or a dessert. .I have used this cake in all possible ways to make my family and friends happy.. and is an ultimate Chocoholic's delight when teamed with Ganache or Vanilla ice cream. . :P I would call it a fluffed up Chocolate bar.. :D

Got this recipe from an aunt of mine who makes wonderful cakes.. and I remember her with gratitude each time I bake this, for sharing this beautiful, no fail recipe.

Ingredients
1 cup = 240 ml
For measure in grams refer here

3 cups All purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 cup flavourless oil
1 cup curd/ yogurt (sour)
2 large eggs
1 or 2 teaspoon vanilla
1 cup hot water

Preheat the oven to 175 degree C. Prepare a 9x13 inch pan ..greased and lined with baking paper.

                                                   Whisk all the dry ingredients in a bowl.

                                            Whisk all the wet ingredients except hot water in another bowl.

Add the wet in to the dry and beat on slow speed until it is combined. Add the hot water slowly beating the mix as you do so.
Pour into the pan and bake for 60-80 minutes or until a toothpick inserted comes out clean.

Cool a bit and remove from the pan..allow to cool completely on a wire rack.. 

And... always serve it on the next day ... :)

Weight of common ingredients in gram

Ingredient	Weight - (ounces)	Weight - (grams)
1 cup of whole wheat flour (sifted, then measured)	4.5 oz	125 g
1 cup of All Purpose flour (spooned into the cup)	4.25 oz	121 g
1 cup of AP flour (sifted, then measured)	4 oz	114 g
1 cup of cornstarch (lightly spooned or sifted)	4.2 oz	120 g
1 large egg (in the shell)	2 oz	56.7 g
1 large egg (without shell)	1.75 oz	50 g
1 large egg yolk	.65 oz	18.6 g
1 large egg white	1.05 oz	30 g
1 cup of butter	8 oz	227 g
1 cup of clarified butter or ghee	6.8 oz	195 g
1 cup of vegetable shortening	6.75 oz	191 g
1 cup of vegetable oil	7.7 oz	218 g
1 cup water	8.3 oz	236 g
1 cup of heavy cream	8.2 oz	232 g
1 cup of sour cream	8.5 oz	242 g
1 cup of full-fat yogurt	8.6 oz	243 g
1 cup of buttermilk	8.5 oz	242 g
1 cup of whole milk	8.5 oz	242 g
1 cup half and half	8.5 oz	242 g
1 cup mascarpone	8.8 oz	250 g
1 cup of granulated sugar	7 oz	200 g
1 cup of dark brown sugar (packed)	8.4 oz	239 g
1 cup of light brown sugar (packed)	7.7 oz	217 g
1 cup of powdered sugar (dip and sweep)	4 oz	125 g
1 cup of honey	11.75 oz	336 g
1 cup of molasses	11.25 oz	322 g
1 cup of corn syrup	11.5 oz	328 g
Cocoa – nonalkalized or natural (dip and sweep)	3.33 oz	95 g
Cocoa – nonalkalized or natural (spooned into the cup)	2.9 oz	82 g
1 cup almonds – whole	6.7 oz	191 g
1 cup almonds – slivered	4.2 oz	120 g
1 cup almonds – sliced/coarsely chopped	2.6 oz	75 g
1 cup almonds – finely ground	3.7 oz	107 g
1 cup almonds – powder fine	3 oz	89 g
1 cup pistachios – whole	5.32 oz	152 g

Leaveners and other ingredients
1 tsp baking powder		4.9 g
1 tsp baking soda		5 g
1 tsp yeast, instant		3.2 g
1 tsp yeast, active dry		3.1 g
1 tsp salt		6.7 g
1 tsp gelatin, powdered		3.1 g
1 tsp vanilla extract		4 g
1 tsp cream of tartar		3.1 g
1 cup raisins	5 oz	144 g

It might be helpful to refer How to measure in Baking 

volume conversions, weight to volume conversions,

Curd Rice/ Yoghurt rice

I remember my school days in the hostel, when we boarders who did not go home for the festival holidays were treated by those lucky ones who went...with lots and lots of goodies from their homes..:) One such comfort food that came with the package was the simple curd rice. This dish...in all its simplicity..makes you wonder how an unappealing bowl of over cooked rice is transformed into a delicious wholesome dish. So that is exactly what I did when I found out that I had overdone my rice...sneakily transformed it into our Curd rice... and saved the day!!!
Here is the recipe....

Ingredients
Cooked rice - 2 cups
Curd/ yoghurt - 1 cup
Oil - 2 tablespoons
Mustard seeds - 1/2 teaspoon
Red chillies - 2-3
Green chillies - 4-5
Grated coconut - 1/4 cup
Coriander leaves - 5-6 sprigs
Curry leaves
Salt to taste

Mix the curd with rice in a large bowl. Both rice and curd must be at room temperature. Add salt according to your taste.
Chop the green chillies and coriander leaves and saute with 1 tablespoon of oil in a pan. Now add the coconut with little salt and fry it for about a minute on medium flame. Mix this with the rice and set aside for some time.
Heat the rest of the oil in a pan and add mustard. Allow it to pop and add the red chillies and curry leaves and fry them till crisp. Pour it over the rice, mix and serve.
It can be served with a chicken dish or just have it with some pickled vegetables.
There are always variations to be tried in any recipe..some grated cucumber or carrot can be mixed in...or you can also garnish with cashews and raisins...
vegetarian meal