Mix Veg

Ingredients ( serves 4)

• Potato 2 medium
Carrot 1 big/ 110 gms

French beans 15-20/120 gms

Cauliflower florets about 1 cup/about 120 gms

Paneer 100 gms

Green peas ½ cup

Corn kernels ½ cup

Onion 1 (100 gms)

Green chili 1-2

Ginger 1 inch piece

Cumin seeds 1 tsp

Asafoetida 2 pinches

Bay leaves 2

Coriander powder 2 tsp

Red chili powder ¼ tsp

Turmeric powder ¼ tsp

Kasoori methi 1 tbsp

Garam masala ½ tsp

Amchoor powder/ Khatai ½ tsp

Salt 1 tsp/ to taste

Oil 2-3 tbsp

Green coriander leaves, chopped 2 tbsp

Method of preparation:

1. Cut the paneer into half inch squares.
2. Peel off onion, remove the skin of ginger, remove the stem of the green chilies, and wash them. Finely cut chili and ginger. Chop the onions.
3. Peel off, wash, and cut the carrots into about half inch squares.
4. Remove the sides of the French beans. Wash and cut the beans into half inch pieces. Wash and cut the cauliflower into small florets.
5. Peel, wash and cut potatoes into a half inch squares.
6. Wash green peas and corn kernels ad keep aside.
7. Heat oil in a wok on medium heat . Add cumin seeds. When seeds change the color, add asafoetida. Add bay leaves and fry for a few seconds. Add chopped onions and fry until onions are translucent.
8. Reduce the heat and add grated ginger and chopped chilies and fry again for a few seconds.
9. Add turmeric powder, carrots, french beans, cauliflower florets,and potato pieces. Mix well and fry all the veggies for a couple of minutes. Add salt, red chili powder and coriander powder. Mix well and cover the lid. Cook on low heat for 5 minutes.
10. Add corn kernels, green peas, paneer pieces, and kasoori methi. Mix well and fry for a minute. Cover the lid and cook until veggies are done.
11. Add garam masala, and amchoor powder. Mix gently and fry for a couple of minutes.Turn off the heat.
12. Dry mix veg is ready. Garnish the delicious veggies with chopped coriander/cilantro leaves.
13. Serve with roti, poori or naan or the Indian bread of your choice.

Some Tips/ Suggestions:

1. I have used carrots, green peas, potatoes, beans, and cauliflower etc for this recipe. You can also use other mix veggies according to your taste and availability.
2. You can also add chopped tomato in this veg preparation.

Seitan

Ingredients:

For Seitan:

Wheat Flour-250gm

Red chilly Powder-1/2tsp

Coriander Powder-1/2tsp

Garam masala Powder-1/2tsp

Salt-to taste

Water-3/4cup

For the poaching liquid:

Water-8cups

Onion-1no

Garlic-3pods

Raddish-1

Tomato (grind to a fine paste)-3

Bay leaf-1

Cinnamon-1stick

Cabbage-1/4cup

Salt-to taste

For the tomato sauce:

Tomato-4

Garlic-2 pods

Red Chilly powder-1/2tsp

Coriander powder-1/2tsp

Oil-3tbs

Clove-2

Salt-to taste

 Procedure:

1. Mix all the ingredients given for sietan to a firm dough.
2. Let it rest for 1 hour.
3. In a wide bowl take water. Keep a strainer into the water.
4. Drop the dough into the strainer and start washing it.
5. The starch will be separated from the dough and the water will become milky.
6. Change water and repeat process till the water becomes white.
7. Again change water and repeat process until the gluten is completely separated from the starch.
8. In a white cloth place the gluten and roll the cloth and tie the ends. Keep it a little loose because the sietan expands when poaching.
9. In a rice cooker add all the ingredients given for poaching liquid.
10. Let it boil for 45minutes.
11. Place the cloth roll inside the liquid and let it boil for 1 hour.
12. The seitan will become hard to touch.
13. Remove from liquid and let it cool.
14. Remove seitan from cloth and make thin slices.
15. In a pan heat oil and add cloves and tomatoes.
16. Saute till the tomatoes are mashed.
17. Add salt, red chilly and coriander powder.
18. Cook till the raw smell vanishes.
19. Grind it to a fine paste.
20. Serve with the poached seitans.

Apple Pie

Recipe Source: vegrecipesofindia

 

For Crust

• 1 cup whole wheat flour/atta
• ½ cup all purpose flour/maida
• ¼ cup olive oil
• ⅓ cup water at room temperature
• ½ tsp salt or as required

for the apple filling:

• 2 medium sized apples, peeled, cored and sliced
• ¼ tsp cinnamon powder/dal chini powder
• ¼ tsp nutmeg powder or grated nutmeg/jaiphal
• 2 tbsp whole wheat flour/atta
• 2 tbsp demerara sugar/brown sugar/regular sugar
• a few dots of oil or butter to top the filling

other ingredients:

• some cinnamon powder and organic unrefined cane sugar/brown sugar/regular sugar for sprinkling
• a few teaspoons of soy milk/almond milk or dairy milk for glazing

INSTRUCTIONS

1. sieve or mix all the dry ingredients together - whole wheat flour, all purpose flour and salt.
2. add the olive oil and with your fingers mix the oil in the flour evenly to get a breadcrumb consistency. this step should be done properly and this results in giving a flaky texture to the crust. the whole mixture should look like breadcrumbs.
3. add water and just bind the whole mixture together. don't knead. gather everything and form a dough. don't over do.
4. peel, core and slice the apples.
5. mix the cinnamon powder, nutmeg powder, demerara sugar and whole wheat flour into the apples.
6. preheat your oven.
7. grease your pie pan or pans with olive oil.
8. divide the dough into two or four equal parts depending on the size of your pie pans.
9. roll the divided parts of the dough on a dusted work surface.
10. cover the rolled pie crusts with a napkin so that they don't dry out.
11. place one of the rolled pie crust gently on a greased pan and press it towards the bottom and the edges.
12. arrange the apple slices with the filling evenly on the bottom pie crust.
13. top the apple slices with dots of butter or a few drops of olive oil.
14. cover the pan with another rolled pie crust and fold the edges of the top crust over and under the bottom edges. flute the edges.
15. you can also cut strips from the rolled dough and create a lattice pie crust.
16. cut through the top pie crust with a fork or knife from top so as to allow steam to pass whilst baking.
17. brush with soy milk or any milk and sprinkle some sugar and cinnamon powder on top.
18. bake the apple pies in a pre heated oven at 180 degrees C for 50-60 mins or till the crust has become golden and crisp.
19. serve the apple pie warm or when at room temperature.
20. you can refrigerate or freeze the pies. wrap the apple pies when they completely cool down in a cling film or store them in an air tight container and refrigerate or freeze.

 

 

Another method

 

Source Amrita Vishal

 

Pie shell:

• 1/2 cup+4 tbsp all purpose flour
• 30 gms unsalted butter cubes(cold)
• 3 tbsp powdered sugar
• 1 tsp milk
• A little cold water for kneading

Filling:

• 2 medium apples 
• 2 tbsp lemon juice
• 1 tbsp unsalted butter
• 2 tbsp sugar (powdered)
• 1/2 tsp cinnamon powder

Procedure:

Pie shell:

Take flour in a bowl, add butter and rub lightly into flour with your fingertips till the mixture resembles fine breadcrumbs.

Add sugar, milk and cold water (1 tbsp at a time) and knead the mixture to get a smooth dough.

Wrap in a plastic sheet and refrigerate for half an hour.

Take out the dough (reserve some for the topping)and roll it with a rolling pin on a floured surface. Roll it roughly to a circle with 1/8" thickness. 

Gently press the dough down so that it lines the bottom and sides of the tart tin. Trim excess dough.

Make holes on the sides and bottom with a fork and refrigerate for another half an hour.

Preheat the oven to 180 degree Celsius. Bake the tarts for 15-20 mins or till they get a light brown colour. Take them out and let them cool.

For a step by step illustration of the above steps please refer

Filling:

Peel and core the apples. Chop them in pieces and toss immediately with lemon juice to prevent discolouration.

Place the butter and sugar in a saucepan over medium heat. When butter has melted, add the apples and cinnamon powder. 

Stir to coat. 

Assembly:

Place the filling in the prepared pie shell with a slotted spoon to drain the excess liquid. 

Reduce the liquid in a saucepan over medium heat to a thick consistency. Now add this thickened fragrant liquid over the chopped apples.

Roll the reserved dough and cut thin strips. Place them on the pie shell with the filling in a lattice arrangement(crisscross) Trim excess. Refrigerate for half an hour(helps the dough to set and prevents shrinkage)

Preheat oven to 180 degree Celsius. Bake the pie or 15-20 mins or till the pastry on top gets a light brown colour.

Egg Biryani

EGG BIRYANI RECIPEPreparation time: 15 minutes
Cooking time: 1 hour
Serves 2
Recipe: cookingandme.com

INGREDIENTS:

• 1 cup of basmati rice
• 2 tbsp + 2 tbsp of ghee
• Half a fistful of whole spices like cinnamon, cloves, cardamom, star anise, and one bay leaf (use  whatever you have in hand)
• A small bunch of coriander leaves (cilantro)
• A small bunch of mint leaves
• 2 green chillies
• 2-3 cloves of garlic
• 2" piece of ginger
• 1.5 cups of large onions, sliced long
• 1/2 cup of cubed ripe tomato
• 1/2 tsp of red chilli powder (adjust to taste)
• 1/4 tsp of turmeric powder
• 1 tsp of jeera or cumin
• 1 tsp of fennel seeds or sombu (perumjeerakam)
• 1 tsp of coriander powder
• 2 cups of thick coconut milk (optional)
• 1-2 tsp of biryani masala or garam masala
• 1 tsp of ginger garlic paste (freshly made is best)
• 3 eggs
• 1/4 cup of cashew nuts and more coriander leaves and mint leaves, for garnish

INSTRUCTIONS:

This is the order in which I made the egg biryani. Adapt to suit your convenience and time in hand. Check notes at the end of the recipe below for some tips on preparation ahead of time if you are making egg biryani for guests.

0. Wash and leave the basmati to soak in some water before proceeding with the next steps.

1. Start with a medium-sized pan and heat 2 tbsp ghee. Add the cashew nuts and fry until golden. Drain and set aside.

2. To the same pan, add half of the sliced onions. Fry until golden, drain and set aside. We'll use these and the cashew nuts for garnish before serving.

  

2. Grind together - coriander leaves + mint leaves + green chillies + ginger + garlic + salt.

  

3. In the same pan with the ghee (add some more ghee if needed), add whatever whole spices you are using. I only had cinnamon, cloves, and cardamom.

4. Once the spices turn fragrant (about 15 seconds), add the ground paste and fry for another 30 seconds or so. Turn off flame.

  

5. Add the soaked rice and this fried spice mixture along with 1.5 cups (adjust to your cooking method) to a rice cooker or pressure cooker. Leave it to cook while you proceed with the rest of the recipe.

PS: once the rice cooks, fluff it gently with a fork so it doesn't get more mushy.

  

6. Next, let's boil the eggs. I got this fail-proof method from Martha Stewart to make perfect hard boiled eggs. Place the eggs in a pan large enough to hold them without overlapping. Add enough tap water to cover them fully by an inch. Bring to a rolling boil, let it boil for 1 minute, and then turn off the flame. Cover fully with a lid and let it sit for 15 mins. Take eggs out and peel under running water. There you go - perfect hard-boiled eggs.

Let the eggs cook while you start off with the masala part of the egg biryani.

7. Heat 2 tbsp ghee and add the remaining sliced onions. As they begin to brown, add the ginger garlic paste and saute for 10 seconds.

  

8. Next, add the spices and powders - coriander, turmeric, fennel seeds, cumin seeds, chilli powder. Saute until they are roasted, about 10 seconds. Top off with the chopped tomatoes and more coriander leaves and mint leaves

9. Saute until the tomatoes turn soft and mushy and the mixture is cooked. This will take about 5 mins or so.

10. Next, add the coconut milk. You can also use water instead of coconut milk, I just happen to love biryani made with coconut milk. If using coconut milk, add the 2 cups + 1/2 cup of water just to thin it out a bit.

11. Let the mixture simmer on low flame for about 10 mins until the masala becomes thick-ish. Add salt and garam masala or biryani masala now, mix well, and turn off flame. The ghee will be visible on top of the masala. That's when you kinda know it's done.

12. Almost done! Mix the cooked rice to the masala until nicely combined. If you want the marbled look, don't overmix, just lightly mix for an uneven look.

  

13. Add the sliced, boiled egg on top and cover with rice. Pat down tightly and cover. Let the biryani sit for atleast one hour for the flavours to blend.

Garnished with the fried onions, cashew nuts, and more coriander leaves before serving.

 

Rava Laddu

Source Manjulas kitchen


Ingredients:
◾1 cup sooji coarse, rava or semolina
◾1/3 cup coconut powder
◾1/4 cup clarified butter or ghee
◾3/4 cup fine sugar
◾2 tablespoons cashews crushed
◾1 tablespoon raisins
◾1/4 teaspoon cardamom crushed
◾Approx. 1/4 cup milk boiling hot
Method
1.Heat one tablespoon of clarified butter in a small pan over medium low heat; roast the cashews for about 2 minutes until light golden brown. Add raisins and roast for another minute, raisins will be puffed. Turn off the heat and transfer them in a bowl. Set aside.
2.Heat the remaining clarified butter in a frying pan over low medium heat; add rava and roast until it changes the color lightly this should take 6-7 minutes. It is important to stir continuously making sure rava roast evenly.
3.Add coconut and roast stirring continually for about 2 more minutes. Add nuts, cardamom, and sugar stir until everything mix well. Turn off the heat.
4.Add about 2 tablespoons of hot milk, mix it well mix should be moist add more milk as needed.
5.Allow the mixture to cool slightly. Make about 14 ladoos little smaller then golf ball, pressing about 1-1/2 tablespoon mixture between your palms. Add little more milk if you are enable to hold the mixture.
6.Serve them after at least one hour. Ladoos can be stored in air tight container for about 10 days.


N.B.
If you don't have fine sooji, pulse it your grinder and then use it as per the recipe above.




A little more hot milk may be required than mentioned above to make the mixture moist enough.

chocolate Pancakes

Ingredients

1 1/2 cups whole wheat flour

2 teaspoons baking powder

3/4 teaspoon salt

1 3/4 cup yogurt, whisked

2 tablespoons oil

1 teaspoon grated orange zest

1/2 chocolate chips or freshly chopped chocolate of your choice

Method

Ina  large mixing bowl, combine all the ingredients except the chocolate chips. The batter will be of pouring consistency but should not be watery or even too thick. 

Heat a skillet greased with a little oil on medium heat.  Once heated, pour a ladle or 1/4 cup of pancake batter on to the skillet.  Sprinkle each pancake with chocolate chips.

Allow the pancake to cook on medium heat. You will notice the top side begins to get bubbles and air pockets and will slowly get steamed and cooked. At this point flip to the other side and allow it to cook for about 30 seconds.

 Flip again and serve hot with butter and maple syrup.  Continue with the remaining batter and grease the skillet with oil after each batch if using a cast iron skille

Bread Cup Pizza

Text and Picture By  whatscookingmom.in

6 bread slices ( I used white bread)
2 tsp butter
1 cup chopped vegetables of your choice( onions, capsicum, tomato, baby corn, red peppers)
1 tbsp tomato ketchup
3 tbsp mozzerella cheese (just enough to cover the bread cups)
salt, black pepper and oregano to taste

Cut circles from the bread using some round utensil or lid. Flatten the bread a little using rolling pin. Butter both sides of the bread and fit in the muffin tray. Add salt, pepper and oregano to the cut vegetables. Spoon this mixture in the bread cups. Cover with cheese and dot with butter. Bake the bread cups in a pre heated oven for 15 minutes at 180 C until bread turns golden brown. Serve Bread Cup Pizza hot with tomato ketchup.

(Suji Uttapam)

Text and Pictures from http://whatscookingmom.in/

For the pancakes(makes 6):2 cups semolina (suji)
1 cup curd(yoghurt)
½ tsp red chili powder
Salt to taste
1 green chilli chopped
1 tsp grated ginger
½  cup diced tomato and capsicum
½ cup grated onions, carrots and cabbage
oil for cooking

Mix all the ingredients except oil and make a batter of dropping consistency using water. Heat a non stick pan and grease it lightly with oil. Spread a layer of batter on the pan to make a pancake of 3-4 mm thickness. Spread a little oil around pancake to keep it from sticking to the pan.  Cook it over a slow flame until the base is golden brown. Turn over to cook the other side. Remove from the pan and serve hot. Repeat with the remaining batter to make five more pancakes.

Suji dhokla

text and pic by http://whatscookingmom.in/

Preparation time: 5 minutes
cooking time: 15 minutes
serves 4

for the batter:2 cups semolina( suji)
1 cup sour curd
1 tsp oil
½ tsp haldi( turmeric powder)
¼ tsp red chili powder
salt to taste
1 tbsp or 1 sachet eno fruit salt
for the tempering:1/2tsp mustard seeds (rai)
2 green chillies
4-5 leaves curry leaves
2 tsp oil
2 tbsp sugar
½ cup water
for the garnish:chopped corriander

How to make suji dhokla:

Mix together all the ingredients for the batter, except fruit salt (Eno), using enough water to make a thick batter. Let it stand for 10 minutes. When the steamer is hot, add in fruit salt, sprinkle a little water over fruit salt and mix thoroughly. The mixture will rise immediately. Pour the batter in greased thali or dhokla stand and steam for about 12 -15 minutes. Let it stand for 5 minutes. Cut dhokla in half and arrange in a dish.

For the tempering, heat oil in a small pan and add mustard seeds. When mustard seeds start to crackle, add curry leaves and green chillies. Now add sugar and water and let it boil for 2 minutes. Pour this over the steamed Dhoklas. Garnish with corriander leaves and serve hot with tomato ketchup or green chutney.

Tips: You can add chopped or grated vegetables (carrot, cabbage and peas) to the batter to make the Suji dhokla more nutritious.
Steamer should be hot when you add fruit salt to the batter.

Savory Bread Pancakes

text and pictures by http://whatscookingmom.in/

Preparation time: 5-7 minutes

Cooking time: 20 minutes
makes around 8 pancakes

Ingredients:10 bread slices
½-1 cup milk as required
2 onions grated or chopped very fine
1 capsicum diced
2 tomatoes chopped( without pulp)
1 tbsp chopped green chilies
1 tbsp grated ginger
1 potato medium size, peeled and grated
2 tbsp cilantro/ coriander leaves
salt to taste
½ tsp red chili powder
½ tsp garam masala
oil for shallow frying

To make Savory Bread Pancakes

Remove corners of the bread slices. Crush the bread slices roughly and soak them in 1/4-1/2 cup milk for 10 minutes. Now add all the other ingredients except milk and oil. Make a thick batter using milk. The batter will be sticky but do not dilute it otherwise it will be too soft to retain shape.

Heat a non stick pan or griddle and grease it lightly with oil. Spread batter on the pan and give it round shape with the help of a spoon.

Spread a little oil around pancake to keep it from sticking to the pan. Cook it on slow flame till the base is golden brown. Turn it over and cook the other side in the same way using a little oil.

Serve hot with ketchup or green chutney.

Spicy Vegetable toast

Text and Pictures by http://whatscookingmom.in/

How to make Spicy Vegetable toastPreparation time: 10 minutes

Cooking time: 20 minutes
makes 16 pieces (4 out of 1 slice of bread)

Ingredients:4 slices of bread
4 medium boiled potatoes
1 cup finely chopped vegetables (Onion, Capsicum, Tomatoes etc.)
½ tsp red chilli powder
½ tsp chaat masala
salt to taste
2 tbsp finely chopped green chillies and ginger
2 tbsp chopped coriander/cilantro leaves
oil for shallow frying

To make Spicy Vegetable toast

Mash the potatoes. Add all the vegetables, spices, green chillies and coriander to the mashed potatoes. You can taste the mixture and adjust spices accordingly.

Take a bread slice and cut it in the desired shape. You can cut it round, rectangular or square. I have cut 4 square pieces out of 1 slice of bread.
Spread mixture on both sides of the bread. Heat a non stick pan or griddle and grease it lightly with oil.

Cook on both sides till golden brown just like pancakes using a little oil. Repeat with all the remaining slices of bread.
Serve hot with chutney or ketchup.

Mac and Cheese Recipe

• Macaroni Pasta – 2 cup
• Butter -3 tbsp
• All purpose flour – 3 tbsp
• Milk – 3 cups
• Cream – 3 tbsp
• Salt to taste
• Black pepper powder – 1 tsp
• Cheddar cheese – 1 cup (grated)

Method

• Heat water in a large pot.
• When it comes to a boil, add 1 tsp salt with macaroni.
• Cook till macaroni is done, strain and keep aside.

• Melt butter in a pan, add all purpose flour and fry till slightly browned.

• Switch off the heat and slowly whisk the milk not to form any lumps.
• Add cream, grated cheese and cook till cheese melts, then add salt and black pepper.

• Add cooked macaroni and mix well.
• Transfer to an oven proof dish.

• Pre heat the oven to 180 C and bake it for about 20-25 minutes or till it is lightly browned from the top.
• Serve hot.

Namkeen Karele

Recipe Source: Shveta Hora.

Ingredients:
For 50 pieces approx.

All purpose flour (maida) - 1.5 cups
Whole wheat flour – 1/2 cup
Vegetable oil – 3 tbsp
Cumin seeds – 1 tsp
Ajwain – 1 tsp
Salt as per taste
Water (enough to make firm dough)
Cooking oil to fry

Method:
Combine all purpose flour, whole wheat flour, cumin seeds, ajwain seeds, vegetable oil and salt.
Mix together well and add water very slowly to make dough. Knead well to make it a little firm dough (puri kind).
Keep the dough aside for 10-15 minutes.
Take a small ball out of this dough and roll a small puri.
Cut it vertically, but take care not to cut all the way. Do not separate the cuttings.
Slowly roll the slit puri and gently twist both the sides to give it a karela shape.
Repeat the above process to make all the karelas.
Fry them carefully in medium hot oil.

Serve them any time with tea of coffee.

Chocolate Brownies

Recipe Source: Divine Taste

Ingredients:

280 gm (2 cups) flour

2 tsp baking powder

1 tsp baking soda

240 gm (1 1/4 cup) dark chocolate*

190 ml (3/4 cup) water

150 gm (3/4 cup) butter at room temperature

40 gm (5 tbsp) castor sugar

397 gm (1 tin) condensed milk

1 tsp vanilla extract

1/4 cup walnuts, chopped

Method:

Grease  and line a 10” square tin with baking parchment or greaseproof paper.

 In a bowl mix all the dry ingredients, the flour, baking powder and baking soda and sieve once to make it uniform.

 In a small sauce pan, put in the dark chocolate broken into pieces and the water and heat until the chocolate melts. Stir well to get a smooth sauce and keep aside to cool.

Set your oven to heat at 180 C/350 F.

In a large bowl put in the butter and the sugar and beat well with a wire whisk or a hand blender or stand mixer until smooth and creamy, about 2 to 3 minutes.

 Put in the condensed milk and the vanilla extract and beat again for 3 to 4 minutes.

 Stir in the melted chocolate and mix well.

 Mix in the flour and beat again for two or three minutes until all the flour is mixed into the liquid.

 Pour the batter into the tin, tap the tin once or twice to make the batter uniform, scatter the nuts all over on the top and bake for 40 minutes.

Eggless choclate cake with filling

Taken from Deeba Rajpal's blog


Ingredients
 3 cups all-purpose flour
 1 3/4 cups sugar
 1/2 cup unsweetened cocoa powder
 2 teaspoons baking soda
 1 teaspoon salt
 2 cups hot water
 3/4 cup vegetable oil
 2 tablespoons distilled white vinegar
 1 tablespoon vanilla extract
Preparation
 Preheat oven to 180ºC with rack in the center. Line the bottom of 1 9″ spring form tin.{If you can, use two 9×2 inch round cake pans}
 Whisk together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl. {Don’t use a mixer.}
 Combine water, oil, vinegar, and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined, a few lumps are OK. Turn batter into prepared tin {or divide batter between pans if using 2}, then bake until a toothpick inserted in the center comes out clean, 50-60 minutes for 1 or 35-40 minutes for 2.
 Cool cake on a rack for 15 minutes, then invert them onto the rack.. Leave cake upside down (this flattens domed cakes) to cool completely.
 Slice into 4 layers, and sandwich with filling {recipe follows}. Allow to rest in the fridge for about 30 minutes, and then frost with the chocolate ganache {recipe follows}
Filling
 Ingredients
 300ml low fat cream
 200gm strawberries, chopped
 1/4 cup sugar
 1tbsp balsamic vinegar
 1/2 vanilla bean scraped
 1-2 tbsp powdered sugar
Preparation
First prepare filling: Place strawberries, sugar, scraped vanilla bean and balsamic vinegar in a sauce pan, and simmer till it becomes thick and jam-like. Cool completely.
 Beat cream to medium stiff peaks, and gently fold in cooled strawberry mixture, taking care not to release the volume of the cream.
Chocolate Ganache
 Ingredients
 200gms dark chocolate, room temperature
 150ml low fat cream, room temperature
Preparation
 Place the chocolate and 100ml of cream in a heatproof bowl and microwave for 30-40 seconds {if the weather is warm as it is here, else try for minute}. You can also simmer it in pan until the chocolate melts. Stir well to combine both into a smooth ganache.
 Give the cake one basic thin coating with this ganache, and reserve some for piping decorations. Add the remaining 50ml cream and mix until smooth.