People always complain that home made Chaats doesn't taste like the ones we get on the streets. It because of the red chili garlic Chutney. We always make only 2 chutneys for Chaats - Mint Chutney & Tamarind Chutney. We miss on preparing Red Chili Garlic Chutney. Make this chutney while preparing Chaats. & Enjoy the same taste of Chaats we find on the thelas.
Its very simple below is its recipe.
Preparation Time: 5 minutes
Ingredients:
- Red Chilies 10 - 12
- Garlic Cloves 3-4 small
- Salt to taste
- 1/4 tsp Roasted Cumin seeds powder
- 1/2 tsp Lemon Juice
Method:
- Soak red chilies in water overnight.
- Remove the seeds from red chilies.
- Grind the red chilies with garlic & water enough for grinding.
- Add cumin seeds powder, salt to taste & lemon juice to it. Mix well.
- Enjoy !!
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I know it is a breathtaking cake. But Hold your breath people !!! I am sure everyone is tempted to try it. Isn't it ?? Below is the recipe for the same. Its quite a time consuming recipe. But its worth every effort. Its a 3 layer cake. So it does take time for each layer to set. So Patience is the key.
It took me 2 days to make the cake. I made the chocolate cake base in the evening. Then mousse layer in the morning the next day & jelly layer in the afternoon. Garnished it in late evening. I was ready to cut the cake. I know quite a long process. But believe me I was just so so happy with the final product. It was so satisfying. Just couldn't myself from tasting it. Infact my husband too. He asked to make it for his birthday. He will take it to his office to distribute it among his colleagues. He want to showoff his wife's talent to his colleagues. ;)
& Good news for vegetarians !! This tempting cake is an eggless one !! You can infact use agar agar instead of gelatin.
Please do read Tips Section first. Then carry on with the recipe. & Please do read Recipe twice to understand it properly. I guess I have scared you all a lot. But Don't worry the recipe is not at all difficult. Its very simple. But I just want you all to enjoy the end product.
Preparation Time: 45 minutes
Baking Time: 40 minutes
Waiting Time: 12 - 16 hours
Ingredients:
- Base Layer - Chocolate Cake
- Flour 1/2 cup
- Cocoa powder 1/4 cup
- Instant coffee powder 1/2 tsp
- Thick curd 1/2 cup
- Sugar 1/3 cup
- Baking powder 1/2 tsp
- Baking soda 1/4 tsp
- Salt a pinch
- Oil 1/4 cup
- Vanilla essence 1 tsp
- Sugar water
- 1 tsp sugar
- 2 tbsp. water
- Middle Layer - Mango Mousse
- Mango Puree 1 cup (I used Store bought. But you can use home made)
- Sugar 1/3 cup or to taste (depends on the sweetness of the mango puree
- Gelatin 2 sheets (use agar agar if vegetarian. conversion stated below)
- Heavy Whipping Cream 250 ml
- Vanila essence 2 - 3 drops (Optional)
- Water 2 - 3 tbsp
- Top Layer - Mango Jelly
- Mango Puree 1/2 cup
- Gelatin 1 sheet (use agar agar if vegetarian. conversion stated below)
- Water 2 tbsp.
Method:
- Base Layer - Chocolate Cake (Eggless)
- Use a Springform Cake tin for this recipe.
- Please click on the link for Eggless Chocolate Cake Recipe.
- But please use the ingredients for chocolate cake as mentioned above.
- I have halved the ingredients measure here. Since we don't want a thick layer of chocolate cake for this.
- Remove the cake from the Springform cake tin. If you see the cake has risen unevenly. Just even its top with a knife.
- Place the cake back in the Springform cake tin. Refrigerate for 4 hours. Then step ahead with the next layer.
- Sugar Water
- Mix 1 tsp sugar with 2 tbsp. water. Stir well.
- Apply this sugar water with a brush over the chocolate cake.
- Middle Layer - Mango Mousse
- Break gelatin sheets in 4 parts & soak them in cold water for 10 minutes. The gelatin sheets will appear swollen. Later just microwave the gelatin water mixture for 15 seconds. All the gelatin will have been dissolved completely. Stir it continuously to cool the mixture. Set aside for 5 minutes.
- Mix this gelatin water with the mango puree & mix well. Set aside.
- Keep the bowl (in which you will beat the whipping cream) & the whisk attachment in fridge for 20 minutes.
- Remove the bowl & whisk attachment from fridge.
- Add whipping cream & sugar to the bowl.
- Whip it with hand beater till soft peaks are formed.
- Add vanilla essence & beat it for 20 seconds again.
- Now add to it mango - gelatin mixture in 3 steps.
- Mix it with the help of a spatula (don't use beater). See to it that the mango puree mixture is well mixed with the whipped cream.
- Check for sweetness of the mousse. If you feel its less sweet, add to it sugar powder to taste & mix.
- Pour this mousse mixture over the chocolate cake.
- Let it set for at least 4 hours.
- Top Layer - Mango Jelly
- Break gelatin sheets in 4 parts.
- Soak gelatin in cold water for 10 minutes. It will appear swollen.
- Microwave it for 10 seconds.
- Stir it continuously for few seconds so that it cools down.
- Mix it with the mango puree. Stir well so that the gelatin gets mixed properly with the mango puree.
- Now pour this jelly mixture over the set mango mousse layer.
- Let the cake set for 4 hours.
- The 3 layered cake is ready. Remove it from the springform cake tin on a serving plate. Garnish it the way you want !! Enjoy the cake now.
Tips :
- Please use a springform cake tin only. It will be easier to remove the cake once set. If you use a normal cake tin, it will be impossible to remove the cake.
- Please follow the recipe from the Eggless Chocolate Cake link. But use the measurements for the same as given above here. We don't want a thick Chocolate cake base. So these measurements are perfect.
- If you see the cake has risen unevenly, Please even it with a knife.
- Keep a break of at least 4 hours after each layer. Each layer needs 4 hours time to set. So plan accordingly.
- Garnish the top layer after 4 hours.
- As mentioned earlier patience is the key for this 3 layered Mousse Cake. So HAVE PATIENCE !!!
- I used store bought mango puree. But you can definitely use home made. But the sugar proportion will vary. So please check the sweetness of the mango puree first. Then use the sugar. My mango puree was a bit sour.
- If using gelatin powder or agar agar use the below conversions
2 Gelatin Leaflets = 1 tsp Agar Agar Powder
2 Gelatin Leaflets = 1 tsp Gelatin Powder
Try it & leave your feedback in the comments section below....
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Tamarind Chutney !!! One of the most important item essential for Chaats !!! Check out my simple recipe for the same.
Ingredients:
- Tamarind 2 tbsp
- Jaggery 1 tbsp.
- Water 1/2 cup
Method:
- Soak Tamarind in hot water for 1 hour.
- Squeeze tamarind with your fingers to extract its juice.
- Strain the tamarind water in a bowl. Discard the remaining.
- Add grated jaggery to the strained tamarind water. Stir well until jiggery dissolves.
- Tamarind chutney is ready.
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I am sure there are very few people who like Cabbage. I don't like it personally. Not even my husband. So here is my trick to add cabbage to our menu. I make cabbage salad. It is very tasty, & healthy. This is how we have it. Just try it. Am sure you will also like it.
Cabbage is a very good source of vitamin C. Infact it is a richer source of vitamin C than oranges. It is also a good source of Vitamin K, B6 & folate. Cabbage is very helpful in treating ulcers, certain cancers, depression, immune system boosting, and fight against cough and cold.
Below is my recipe for cabbage salad. Ready under 5 minutes !!
Preparation Time: 5 minutes
Ingredients:
- 1 cup White cabbage - Chopped in fine Juliens
- 1/2 cup Red Cabbage - Chopped in fine Juliens
- Salt to taste
- 1/2 tsp Lemon juice (or to taste)
- 1/4 tsp Black pepper coarse powder
- 1 tsp Dried mint leaves powder
Method:
- Mix all the ingredients in a mixing bowl.
- Serve immediately as a side dish.
Tips:
- Serve immediately or else it will become soggy.
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