Sweet and spice fusion

Strawberry Cake with Berries and Cream Cheese Frosting

Sourdough bread recipe

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Goulash Recipe | beef macaroni

Honey and BBQ chicken wings

Strawberry Cake Recipe

Ingredients:-
For the Cake:-
3 eggs
1 1/2 cups granulated sugar
1/2 cup vegetable oil
1/4 cup coconut oil
1 cup milk
3/4 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tbsp vanilla extract
Pinch of salt (2g)
2 1/2 cups flour
1 cup hot instant coffee

For the Cherry Sauce:
2 1/2 cups sweet cherries
1/4 cup granulated sugar
1 tbsp lemon juice
1/4 cup water
1 tbsp cornstarch

For the Ganache Frosting:-
1 cup heavy whipping cream
1 cup semi-sweet chocolate or semi-sweet chocolate chips
1 1/2 cup whipped cream

Instructions:-
Preheat the oven to 350F. Butter and flour two 8-inch cake pans. In a medium bowl, whisk together the dry ingredients (flour, cocoa, salt, baking powder, and baking soda) until well combined. In a large bowl, add the eggs and sugar and mix them using a stand or electric mixer until lightened in color, for 3-4 min. Add the oils, vanilla, and milk and whisk together. Add the dry ingredients to the egg mixture and mix until combined. Finally, add the hot coffee and mix to combine. Pour the cake batter into the prepared pans. Bake for about 35-40 minutes (do not forget to do the “toothpick test” before removing them). Remove them from the oven and cool completely.

Preparing the Cherry Sauce:-
In a medium saucepan, add the cherries, sugar, lemon juice, water and cornstarch. Bring to a boil over medium heat while stirring constantly, and then cook for 4-5 min until the cherries have softened. Continue to cook for 1 min until the sauce has thickened. Remove from the heat and cool completely. Transfer to a jar and store in the fridge until using.
For the Ganache Frosting:-
In a small bowl, add 1 cup heavy cream and chocolate. Microwave for 1 minute, until warm. Let it stand for 4-5 min, then stir until chocolate has melted and the mixture is smooth. Let it cool at room temp.

In a large bowl, add the 1 and 1/2 cups heavy cream and cooled chocolate mixture and mix until everything is combined. Refrigerate for 30-40 min. Place the first layer cake on a serving plate and spread about 3/4 cup of chocolate ganache frosting over the top. Add cherry sauce and evenly spread. Place the second layer of cake on top. Spread the remaining frosting evenly over and around the cake with a spatula. Decorate with chocolate and cherry sauce. Refrigerate for at least 3 hours before serving.

Chicken Samosa:- Ingredients:-
Oil 3 tbsp
1 tbsp Cumin seeds
1 large Onion, chopped
5 garlic cloves, grated
1 inch ginger, grated
500g Chicken breast, boiled & shredded
1 tsp Black pepper, crushed or powder
1/2 tsp Garam masala powder
1 tsp crushed red chilli or according to taste
1 tsp Salt or according to taste
1 cup chopped spring onions
1 cup chopped fresh/green coriander
1 lemon juice
2 to 3 chopped jalapeños
3 tbsp All-purpose flour
Water as required (for slurry)
20 to 22 Samosa sheets
Oil for frying

Directions:
In wok add oil, cumin seeds, onion, garlic ginger and mix until translucent.
Add chicken, black pepper, whole spice powder, crushed red chilli, salt, lemon juice and mix well.
Add green onion, green coriander, green chilies, mix well and let it cool.
In all-purpose flour add water and mix well to make a smooth paste (slurry) set aside.
Take samosa sheet, make a pocket, add chicken stuffing in the center and roll into the shape of samosa and seal corners with all-purpose flour & water mixture.
Similarly make other samosas (yields: 20 to 22 samosas).
In wok, add oil and fry samosa until golden brown.

Green sauce/coriander and mint Chutney:-
Ingredients :-
2 cups of fresh/green coriander
handful of fresh mint leaves
4 Green chillies
5 Garlic cloves
1 1/2 tomatoes
1 tsp Salt
2 tsp cumin seeds
1 tsp red chilli flakes
1/3 cup tamarind (imli) pulp
blend every thing and sauce/chutney is ready