MasterChef India 2 24.12.2011 Watch Online Episode video Masterchef india season 2 24 december 2011 latest videos & recipees.
Ingredients2 cups: Refined flour
1 tsp: Baking powder
¾ tbsp: Soda bicarb
1 cup: Amul curd
A few drops of Vanilla essence
¾ cup: Milk
¾ cup: White butter
¾ cup: Caster sugar
6 tbsp: Cocoa powder500 gm: Chhena
2 nos. Star anise
3 cups: Sugar
400 ml: Non-dairy cream
3 nos. Tangerines
3 nos. Sweet limes
1 nos. Butter paper
Method
1 tsp: Baking powder
¾ tbsp: Soda bicarb
1 cup: Amul curd
A few drops of Vanilla essence
¾ cup: Milk
¾ cup: White butter
¾ cup: Caster sugar
6 tbsp: Cocoa powder500 gm: Chhena
2 nos. Star anise
3 cups: Sugar
400 ml: Non-dairy cream
3 nos. Tangerines
3 nos. Sweet limes
1 nos. Butter paper
Method
Preheat kitchen range to 170*C. Grease a cake tin and row it with butter paper.
Sift flour, cooking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm.
Whisk the curd, caster sugar, butter and vanilla character combined till soft and frothy.
Fold in the flour mixture alternating with milk. Mix speedily but delicately to a soft batter.
Pour into the cake tin and cook on the quintessence rack for 20 minutes.
Meanwhile in a saucepan blend 3 cups of sugar with ½ cup milk, 2 cups water and star anise. Place on flame and stir till sugar dissolves. Bring the mixture to a boil.
While the sugar syrup is cookery, grate/crumble the chhena, blend in 1 tsp flour and knead till very soft and light. Shape into small balls.
Check the cake. Insert a skewer or knife in the centre. If it comes out bathe, extract cake from the kitchen range and later a small proportion seconds, demould it and withdraw to cool.
Check the sugar syrup. Clarify it by spooning off the grey layer. If syrup has arrive at a boil, delicately add the chhena balls and poach them till done. To tryout whether rasgullas are cooked, fall one in a intense container full of water. If it sinks to the bottom, the rasgulla is cooked.
If rasgullas are done, extract and cool.
Whip the non-dairy cream till soft apex stage. Cut the cake into three horizontal layers. Cut rasgullas in half. Peel and cut tangerines and sweet limes into segments.
Arrange one layer of the cake on a recital plate. Arrange the rasgullas and location one more layer on top.
Fill half the whipped cream into a piping luggage with a many star nozzle. Cover the cake with the remaining cream. Arrange the tangerines and sweet limes as shown. Pipe stars onto the cake engaging the piping luggage and cool down till set.
Sift flour, cooking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm.
Whisk the curd, caster sugar, butter and vanilla character combined till soft and frothy.
Fold in the flour mixture alternating with milk. Mix speedily but delicately to a soft batter.
Pour into the cake tin and cook on the quintessence rack for 20 minutes.
Meanwhile in a saucepan blend 3 cups of sugar with ½ cup milk, 2 cups water and star anise. Place on flame and stir till sugar dissolves. Bring the mixture to a boil.
While the sugar syrup is cookery, grate/crumble the chhena, blend in 1 tsp flour and knead till very soft and light. Shape into small balls.
Check the cake. Insert a skewer or knife in the centre. If it comes out bathe, extract cake from the kitchen range and later a small proportion seconds, demould it and withdraw to cool.
Check the sugar syrup. Clarify it by spooning off the grey layer. If syrup has arrive at a boil, delicately add the chhena balls and poach them till done. To tryout whether rasgullas are cooked, fall one in a intense container full of water. If it sinks to the bottom, the rasgulla is cooked.
If rasgullas are done, extract and cool.
Whip the non-dairy cream till soft apex stage. Cut the cake into three horizontal layers. Cut rasgullas in half. Peel and cut tangerines and sweet limes into segments.
Arrange one layer of the cake on a recital plate. Arrange the rasgullas and location one more layer on top.
Fill half the whipped cream into a piping luggage with a many star nozzle. Cover the cake with the remaining cream. Arrange the tangerines and sweet limes as shown. Pipe stars onto the cake engaging the piping luggage and cool down till set.
