SCHOOL BAG CAKE
Sponge cake in shape of a school bag.Preparation Time : 15 - 20 minutesCooking Time : 20 - 25 minutesServings : 4
INGREDIENTS
Sponge cake, Square1Butter icing100 gramsSugar paste1/2 kilogramRoyal icing50 gramsIcing sugarfor dustingPaste colorsas required
METHOD
Slice the sponge cake horizontally and apply a little butter icing on the sliced side of one slice. Place the other over it. Apply a very thin coat of the butter icing on the top and the sides of the cake. Add pink colour paste to 2/3 of the sugar paste and mix well. To ¼ of the remaining paste add yellow colour paste. Add blue colour paste to the remaining. Sprinkle a little icing sugar over a flat surface and gently roll the pink coloured paste to a square shape about ¼ cm. in thickness. Make sure the rolled out paste is large enough to cover the cake fully.Place the cake over an icing stand. Gently lift the rolled out paste and place it over the cake. Gently push in the sides towards the cake, first at the corners then in the sides. Smoothen out the surface with a smoother. Cut out the extra paste using a plain knife. To make the flap, roll out the blue coloured paste similarly. To cut it in shape, use a template cut on a card paper. Dip a paint brush in boiled water and brush lightly over the area where the flap is to be placed. Place the cut out blue coloured flap and gently press it in place. Cut out two finger sized strips in blue and stick half over the flap and half over the pink bag to resemble the buckle straps. Over this place two small buttons made out of yellow paste. For the name tag cut out a small rectangle of yellow paste and paste in place over the blue flap. To make the belt, roll out the remaining pink coloured paste like a long sausage. Flatten it with a rolling pin. Cut in shape and keep it in place, sticking the two edges to the sides of the bag. Take blue coloured royal icing in a piping bag, using a medium thick nozzle write a name over the name tag. In another piping bag, take yellow coloured royal icing, using a thin nozzle pipe out tiny strips at the edge of the blue flap to resemble stitches. Now the school bag is ready.
PAPAD ROLLS
Papad stuffed with potato and spices and fried in oil.
Preparation Time : 20-25 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Papad
8
Potatoes
200 grams
Red chilli powder
1 teaspoon
Cumin powder
1 teaspoon
Turmeric powder
1/2 teaspoon
Chaat masala
1/2 teaspoon
Fresh coriander leaves, chopped
a few sprigs
Ginger
1/2 teaspoon
Salt
to taste
Oil
to deep fry
METHOD
Boil potatoes, peel and mash. Add red chilli powder, cumin powder, turmeric powder, chaat masala, chopped coriander leaves, chopped ginger and salt to the mashed potatoes. Mix well. Divide it into eight equal portions. Place one portion on one side of a papad and apply water on the edges of the papad. Roll the papad and fold the edges inwards. Seal them with water so that the potato mixture does not come out. Heat sufficient oil in a kadai and deep fry the papad rolls on moderate heat for about a minute. Drain onto an absorbent paper and serve hot.
Vegetable Balls in Garlic Sauce
Ingredients:
For the Vegetable Balls- 1/2 cup grated carrot, ½ cup cauliflower, grated, 1/2 cup finely chopped french beans, bread crumbs, 1 tbsp cornflour, 1 tsp oil, salt and black pepper powder to taste, oil for deep-fryingFor Garlic sauce: 1 tsp Smith and Jones Ginger Garlic paste, 1/2 tsp finely chopped green chilli, 1 tsp Ching's Secret Vinegar, 1 tsp Ching's Secret Soy sauce, 1 tsp Ching's Secret Oyster sauce, 1/4 cup finely chopped spring onions whites, 1 tsp sesame oil, ¼ teaspoon pepper, crushed, 1/4 tsp cornflour, 1½ tablespoons Ching's Secret Schezuan sauce, 1 tsp sugar
Method:
Heat oil in wok and stir fry the vegetables for 2-3 minutes.Turn of the gas and keep it aside to cool.To these vegetables add salt, soya sauce, pepper powder, bread crumbs, corn flour and mix well. Add water only if required.Make small sized balls and deep fry in oil till they turn golden brown. Drain them in paper tissue and keep them aside.Heat oil in wok and add all ingredients of the Garlic Sauce. Keep stirring the sauce till it thickens. Usually it takes 5-7 minutes.Dip veg balls into the hot garlic sauce just before serving.Garnish with finely chopped spring onion greens.
Exotic Mushroom Fried Rice Recipe
Ingredients:1 tbsp Ching's Secret Mushroom Soy Sauce, 1 tbsp Ching's Secret Green Chilli Sauce, 1 cup rice, boiled, 1 tsp garlic chopped, ½ cup mushrooms chopped, ½ cup green peas, blanched, 1 spring onion, chopped, Pinch of white pepper, 1 tbsp oil , Salt to tasteMethod:Heat oil in a wok (kadai/frying-pan) on high flame. Add garlic, vegetables and stir-fry for 2 minutes. Add sauces, rice, spring onion & pepper and stir-fry for another 2 minutes. Add salt to taste. Serve hot.
Stir-Fried Baby Bok Choy With Garlic
Ingredients:
1/3 cup Vegetable broth, 1 tablespoon Ching's Secret Soy sauce, 1/2 teaspoon cornstarch, 3 tablespoons peanut or vegetable oil, 1/4 cup finely chopped garlic, 8 cloves, 2 pounds baby Bok Choy halved lengthwise, 2 teaspoons Sesame oil.
Method:
Combine broth, Ching's Secret Soy sauce, cornstarch, and 1/2 teaspoon salt until starch dissolves in a flat-bottomed wok with lid. Heat wok over high heat until drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilt wok to coat sides. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half the choy and stir-fry until leaves wilt, about 2 minutes, then add the balance Choy and stir-fry until all the leaves are bright green and limp, about 2 to 3 minutes total .Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover and cook, stirring, until vegetables are clear tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a plate.
Baby Bok choy has a sweeter flavor than adult varieties. For a lighter taste, feel free to stir-fry the baby bok choy in olive oil. Low-sodium chicken broth or Water can be used in place of Veg Broth.
Ready in approx 30min.
Honeyed Noodles with Vanilla Ice Cream
Ingredients:
1 packet Ching's Hakka Noodles, 2 tablespoons oil, salt to taste, oil for deep frying, 1 tablespoon sugar, 2 tablespoons honey, 1 teaspoon sesame seeds toasted
Method
Boil 4 cups of water and add 2 tablespoons of oil. Add the Ching's Hakka Noodles while stirring occasionally and cook until they are parboiled. Drain well. Spread the noodles on a clean piece of cloth and allow to dry for at least 2 to 3 hours. Heat plenty of oil in a wok or frying pan over a medium heat. Fry small quantities of noodles at a time in the hot oil until golden brown. Remove the noodles from the oil and drain on absorbent paper. Repeat with the remaining noodles. Use as required.
Tip-
If the noodles still look a bit soft after drying, sprinkle a little cornflour over them and then deep fry them.In a small vessel, combine the sugar with 1 teaspoon of water and heat over a slow flame. When the sugar melts, add the honey and sesame seeds and mix well. Keep warm.Place the crispy noodles on a large serving plate. Reheat the honey sauce and pour over the noodles. Serve immediately with the Vanilla Ice cream. Traditionally this dish is called "Darsaan".
