This recipe will give you the satisfaction of preparing a grand dessert all by yourself, right from start to end.
Watch this Masala TV video to learn how to make Eggless Chocolate Truffle Cake and Dahi wali Paneer Sabzi. This show of Food Diaries with Chef Zarnak Sidhwa aired on 1 October 2019.
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Eggless Chocolate Truffle Cake:
Ingredients:
Oil 150 ml
Caster sugar 275 gm
Condensed milk 185 gm
Yogurt 375 gm
Flour 375 gm
Baking soda 1 tsp
Baking powder 1 tsp
For Sugar Syrup:
Sugar 200 gm
Water 200 ml
For Truffle:
Dark chocolate 500 gm
Cream 250 gm
Method:
Mix all the ingredients together for the cake. Lastly add the oil. Pour in a greased and lined tin and bake at 180 degrees for 35-40 minutes. Allow the sponge to cool. To make the truffle, melt chopped dark chocolate and cream in a saucepan, let chocolate melt till smooth and then allow cooling. To prepare sugar syrup, boil water and sugar. To assemble the cake, cut the cooled sponge in three layers. Put one layer on a cake board. Brush it with sugar syrup. Apply the truffle. Repeat the process with the remaining layers of sponge. Finally finish the top and sides of the cake with truffle. Allow the truffle to chill and set. Finally melt the remaining truffle mixture and pour over the cake. Refrigerate.
Dahi wali Paneer Sabzi :
Ingredients:
Yogurt 1 cup
Cottage cheese (cubed) 400 gm
Roasted gram flour 1-1/2 cup
Salt to taste
Oil 1 tbsp
Fennel seeds 1 tsp
Mustard seeds ¼ tsp
Fenugreek seeds ¼ tsp
Cumin seeds ½ tsp
Carom seeds ½ tsp
Ginger & green chili paste 1 tsp
Turmeric powder ½ tsp
Red chili powder ½ tsp
Chopped coriander 3 tbsp
Method:
In a bowl, mix the yogurt, gram flour and salt to form a smooth mixture. Heat the oil. Add the fennel seeds, mustard seeds, fenugreek seeds, cumin seeds, carom seeds and ginger-green chili paste. When the seeds begin to crackle, add the turmeric powder and chili powder. Add the gram flour mixture and sauté for a minute Add one cup of water and bring it to a boil, stirring continuously. Add the cottage cheese cubes and cook for one to two minutes. Garnish with the chopped coriander and serve hot.
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