Step By Step to Make a Cake Roll - Mickey Punj

Follow these 7 simple steps to make a Cake Roll - 

Step 1: Bake the Cake -

üPrepare and bake the cake roll recipe as directed.

üFor tips on preparing cake roll batter, see our guide on how to make sponge cake.

üUse a jelly roll pan (usually a 15x10x1-inch pan) only. Other pans may be too deep, making it difficult to remove the cake from the pan.

üBe sure to grease and flour the pan (or line it with waxed paper) as directed in the recipe.

üThat way, the cake will be easy to remove from the pan without tearing.

üDo not overbake. The cake is done when you lightly touch the surface with the tip of your finger and the cake springs back.

Step 2: Remove cake from pan onto Towel

üDust a clean, lint-free kitchen towel with powdered sugar.

üAs soon as the cake comes out of the oven, immediately loosen the edges of the cake from the pan with a flat knife.

üTurn out the cake onto the prepared towel. The towel prevents the cake from sticking to itself when rolled, while the powdered sugar prevents the cake from sticking to the towel.

üImmediately peel waxed paper (if used) from the cake and discard.

Step 3: Roll Cake

Starting with a short side of the cake, roll up the towel and the warm cake together into a spiral.

Step 4: Cool Rolled Cake

Roll to the end of the towel. Place the rolled cake in the towel on a wire rack and cool completely (about 1 hour).

Step 5: Spread filling on Cake

Unroll the cake, but leave the cake on the towel. Spread the filling over the top of the cake to within 1 inch of the edges.

Step 6: Roll cake with filling

Reroll the cake, using the towel to lift and guide the cake into an even roll.

Step 7: Chill Cake Roll

Chill the cake roll in the refrigerator as directed in your recipe. Note that some cake rolls, including those filled with whipped cream, are best served within a few hours. Others, such as those with a cream cheese filling, can be stored longer -

How to make Hyderabadi Mutton Biryani.

• Ingredients :

For the rice:
1 star anise
500 gm basmati rice, washed & drained
2 bay leaves
2 black cardamom
2 tsp black cumin seeds
6 black peppercorn
6 green cardamom
2 cinnamon sticks
6 cloves
1 tsp fennel
1/4th jaiphal
1 javitri
3 tsp salt

• For mutton marination:

1 kg mutton, cut in 2 inches pieces, preferably front leg part and avoid shoulder cut
1 Tbsp garam masala
1 Tbsp garlic paste
1 Tbsp ginger paste
3 Tbsp raw papaya paste
4 Tbsp hung curd
Juice of 1 lemon
1 Tbsp red chilli powder
1 tsp salt

• Other ingredients:

4 onions, thinly sliced
2 tomatoes, chopped
1/4 th cup milk, warm
Ghee
Saffron strands
Oil
Rose water
Kewra essence
4 green chillies

Marinating the mutton:
To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, salt, lemon juice, garam masala.
Allow the mutton to marinate for 3 hours.
Making fried onions or Barista:
Slice 2 onions very thinly. Separate the slices.
In a pan or kadai add oil and fry the onion slices till nicely brown.
Take care not to burn them. Fry in small batches. Do not put all the slices at a time, that will lead to lumpy messy onions.
Make sure all the onion slices frying are dipped in oil, if needed add more oil. Keep stirring continuously but gently for an even brown color.
Take the fried onions out with a slotted spoon or ladle.
Keep them on a paper-towel lined plate. This crispy brown fried onion slices are called Barista.
Cooking the mutton:
Heat ghee in a thick-bottomed pan.
Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown.
Add ginger paste and garlic paste and mix well.
Add marinated mutton and cook on high heat for seven to eight minutes.
Add coriander powder, cumin powder and red chilli powder. Mix thoroughly.
Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked.
Add tomatoes, salt, garam masala powder and fresh coriander leaves.
Cook for 15 minutes on medium heat, stirring occasionally. The ghee would be separated from the spices and there should not be any watery gravy to the meat.
Preparing the rice:
Use only good quality long grain Basmati rice. Soak the rice for 20 minutes in water. Wash well till the water runs clear. Drain all the water.
In a small piece of cloth take cardamom, cinnamon, cloves, javitri, jaiphal, black peppercorn, shahi jeera, star anise and tie a knot to make a bag (potli).
Bring 750 ml water to boil, add rice, bay leaf, salt and potli, cover and cook till rice is done 1/3rd.
Drain the water & remove the whole masala potli.
Preparing the saffron-milk:
Take 1/4th cup warm milk in a cup and dissolve saffron strands in the milk.
Cover and wait for 20 minutes. Add rose water and kewra essence in the milk. Mix well and cover. Keep aside.

Layering the biryani:
Take a large heavy bottom pan with tight fitting lid.
Add 2tbsp ghee to the pan. Melt the ghee on low heat. Turn and rotate the pan carefully so the ghee can coat the bottom and sides of the pan. Switch off the heat.
Add a layer of cooked rice, then cooked meat pieces, sprinkle saffron water, add fried onion slices and ghee.
Again add a layer of rice, then meat...go on like this till you are done. Top and bottom layer will be of rice.
Cover with chopped pudina and coriander, fried onion and slit green chillies and juice of half a lemon.
Put the lid on. Seal the pan with flour dough or aluminium foil, then put the lid. Keep the heat to lowest. And cook the Biryani in this 'Dum' process for 40 minutes.
Make sure your pan is heavy-bottomed or the rice will burn. Or you can place a flat tawa then keep the pan on that tawa.
After 40 minutes switch off the heat and let the biryani stand for another 10 minutes. Transfer to a serving bowl.
Serve with raita and salad.

Masala Dosa Recipe : Mickey Punj

Ingredient for Dosa Batter :

• 2 cups short-grain rice
• ½ cup urad dal (split husked black lentils)
• 1 teaspoon fenugreek seeds
• ½ teaspoon salt
• Vegetable oil, for frying

How to make Dosa Batter step by step :

1. Take ingredients to prepare the dosa batter. 
2. Rinse rice in water for 3-4 times and soak them in 2 cups of water for 4-5 hours.
3. Rinse urad dal and chana dal together in water, add fenugreek seeds and soak in 1 cup water for 4-5 hours
4. Drain water from urad dal in a small bowl. Add drained urad dal, chana dal and fenugreek seeds mixture in the medium jar of 
5. Add water as needed and grind until smooth and fluffy batter (use water reserved in previous step, approx. 1½ cups water will required to grind 1/2 cup dry urad dal)
6. The batter should be fluffy and not very thick. Transfer it to a large container.
7. Drain water from rice and add them to the same mixer grinder jar. Depending on the size of the jar, you can ground the rice in multiple batches.

Make Dosa :

• Add water as needed and grind until smooth texture. Don’t add too much water in a single go; add 1-2 tablespoons water at a time (approx. 1/2 cup water will required). Rice requires less water 
• compared to urad dal while grinding. Rice batter will be little grainy and will not be as smooth as urad dal batter. Transfer it to the same container having urad dal batter in it.
• Add salt and mix both batters well using spoon. The final batter should not be too thick or too watery. Cover it with plate and leave it at room temperature for 8-10 hours or overnight for 
• fermentation. During cold weather, keep the batter in warm place (or inside the oven with oven light on) for fermentation.
• During fermentation, the batter volume would increase and the tiny bubbles would appear on the surface when you stir it with a spoon. Stir the batter with a spoon. If it looks too thick, add few 
• tablespoons water and mix well until it has attained pouring consistency (little watery than idli batter).
• Heat non-stick tava or iron tava (skillet or griddle) over medium flame. Sprinkle few drops of water on the surface. If water drops sizzle and evaporate within few seconds, tava is hot enough to 
• cook. Apply 1/2-teaspoon oil on the griddle and spread it evenly with a spatula or a clean wet cloth. Take a ladle full of batter, pour it over the surface of tawa, swirl it as thin as possible in 
• a spiral motion by rotating ladle and make it into round shape of approx. 7-8 inch diameter circle
• Apply 1-teaspoon oil (or ghee / butter for crispy dosa) around the edges of dosa (or spread oil/ghee/butter evenly with brush for crispy dosa).
• Cook until the bottom surface turns light brown and the edges start to come upward, it will take around 2-minutes.
• Flip it and cook for a minute. If you are making thin dosa (as shown in the photo), you do not need to cook the other side. Transfer it to a plate. Wipe tava with clean wet cloth before making 
• Next dosa (this is to prevent dosa from sticking to Pan) and repeat the process from step-11 to step-13 for remaining batter. Hot and crispy plain dosa is ready.

Rice Cheong Fun : Dubai Special

Lets Start this delicious dish :

Makes eight 10×10” rice noodle sheets

You need :

• 1 1/2 cups rice flour
• 3 tablespoons tapioca starch
• 2 tablespoons wheat starch
• 1/2 teaspoon salt
• 2 tablespoons canola oil, plus more for greasing the pan
• 1 1/2 cups lukewarm water
• 1 cup boiling water.

Source : https://mickeypunjchef.wordpress.com/2016/12/01/rice-cheong-fun/

About Mickey Punj

Mickey Punj, a renowned chef, and a world traveler, known for his culinary skills, is scouting for new age recipes to satisfy the never ending taste buds of the connoisseurs. He is looking out for inspirations at the unlikely places, traveling to remote corners of the world for that one exotic idea that is powerful enough to get foodaholics marvel and come back asking for more.