"Guest Post" Tiramisu

Its August, its friendship month to celebrate. Over the year Saji had made many friends and wishes to make many more. Since this is the friendship month I thought to do a guest post again.
This post is special, Guess why??
There are many people in this busy world who cook/bake and do many more things just that they don't blog. Is not blogging a crime ? No definitely not. Its one's interest and personal reasons whether to blog or not.
Now dear readers you all must be thinking why am'I speaking all this. Yes,this guest post is from such a person cooks and bakes as a  passion but the baby keeps her so busy that she hardly finds time for blogging. But, why should a talented person just be left like that, so Saji is here with a beautiful recipe from "Saritha" (who is also my sister-in-law), Tiramisu. 

           Akshita (aka my niece),Saritha's daughter who keeps her busy always

Ingredients 
For Cake
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur (For all Mommy's I just combined bru instant coffee powder n few drops of water to make liqueur)
For Filling
1 (8 ounce) container mascarpone cheese( I used cream cheese+heavy cream 3:1 proportion and it tasted very good)
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur(i just combined bru instant coffee powder n few drops of water to make liqueur)
For Frosting
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur(i just combined bru instant coffee powder n few drops of water to make liqueur) 
For Garnish
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate sparkles
Method
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine cream cheese, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake.Decorate it to your wish.Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
Tiramisu is ready!!!


Once again thanks Saritha for finding time to send the recipe across. Frenz lets all wish Saritha good luck and encourage her for many more wonderful recipes.
Non bloggers now gear up, take a pic of your recipe and and send across to Saji and see them over web.

Modakam/st​eamed Rice Dumplings- Guest Post by " Funwidfud "

I'm back again with a new guest blogger. I made many frenz in this virtual world of blogging and wish to make any more. Thanks to Reshmi from Funwidfood  for the wonderful festive food.
 If you are interested in being a guest blogger, mail me to thesajiblog@gmail.com.


"Hi Ajitha...Thanks for this opportunity to post my first guest blog  in  your space.Seriously....It  feels so good. So here I am with a sweet recipe known as Modakam/kozhukattai...which is mainly a sweet done for Ganesh chaturthi as an offering to God Ganesha...For me this sweet plays two roles...one as offering and secondly as a quick sweet for evenings...This sweet is prepared with the stuffs that will be available in every Indian home...So here is the recipe..."

For outer covering
Rice flour-1 cup(appam/idiyappam flour)
Salt 1/2 tsp
Water-1 cup
For Filling
Jaggery grated- 3/4 cup
Coconut-1 cup
Cardamom powder-pinch
Preparation Method For Filling
1. Heat a pan, add the coconut, jaggery and cardamom together and mix well. We should be able to make balls.So mix it till it thickens. Turn off the heat. when it cools slightly make small balls of it and keep aside.

Preparation Method For the outer covering
2. In a vessel boil 2 cups of water.Keep the rice powder mixed with salt in another vessel.Once water gets boiled switch off the flame and add 3/4 cup of water to rice powder.Mix that with a laddle. The rice powder should form a lump else add water little by little till you get a soft dough.
3. keep this aside for some time, till the heat can be managed by your hands. Then knead it with your hands to form a soft dough.
To make modak
4. Make small lemon sized balls of the dough,press from the center and flaten it,to small circle(grease your hands with oil while doing this),now keep the filling inside and close the outer covering.Pinch off extra dough. 
5. Now continue this for the complete dough and then arrange them in a steamer.
6. Cook for 10 to 15 mins, when the outer surface changes color slightly its done.
7. Transfer it to a plate and serve warm.

Tips
1. While mixing the rice powder with water,add water little by little,the dough should be similar to chapathi dough.
2. If the outer covering is made thin then the modaks will be soft.
3. This can be made in round shape too.
4. The dough for outer covering should not become cold,you have to make the madakams while the dough is warm.

Fish Masala Gravy - Guest Post by " Harikas Kitchen"

Hey everyone, While I am still struggling to know other food bloggers and get inspired, I have asked my friend Harika from "Harikas Kitchen" who is also the most frequent visitor to my blog, to step in for me today! She is such an engaging cook, young at age,I always enjoy reading her Recipes and I am sure so will you! And here she is...


Hi "The Saji" Thanks to you for giving me a chance to post a recipe in your blog.And here I'm with  Fish Masala Gravy. This is the yummy curry  which can be served as side dish with any meal.
Ingredients
 Fish- 1 Thilapia (Any fish can be used acc to your choice)
Onion- 1 diced
Coriander seeds- 2 tbsp
Pepper corns- 1/2 tbsp
Badam(Almonds) - 4-5 count
Grated Coconut optional- 1/4 cup
Curd- 1 cup
Dry red chili- 3 
Garam masala- 1/2 tbsp
Salt and sugar to Taste
Cilantro chopped finely- 1/4 cup
Turmeric- 1/2 tbsp
Chili powder- 1/2 tbsp
Procedure
1-First clean and cut the fish and marinate it by adding little salt, turmeric and chili powder and mix well and keep it aside for 5 min.
2-Now take a blender add diced onion, turmeric, garam masala, red chili, coriander seeds, badam and pepper corns and blend well into a fine paste
3-Now take medium sie width wok/pan and add oil heat it and fry the fish lightly for a min and remove it place  the fish pieces on tissue.
4-Now in the same pan add the blended paste and fry well so the raw of the onion and ginger garlic paste disappears. The paste must be well cooked until the oil oozes out.
5-Time to add the curd add the curd and mix well. Add salt and sugar and cook for 5 more min.
6-Now add the fried fish to it and fry for a min then add 1 cup of water or according the gravy you want and close the lid and boil well so the flavor of the fish comes out well.
Don't cook in higher flame cook it in lower flame and don't overcook the fish may break.
7-Now its ready to serve add cilantro before removing it from flame.
Serve hot with rice or paratha.