Juju Dhau Red Velvet Cake Recipe [Christmas Special]

juju dhau red velvet cake nepal

We proudly boast of a calendar full of festivals the whole year round. Still never short of an accommodating heart, we have encompassed festivities like Christmas pretty well. With a lot of growth happening in the food industry and better exposure to global food culture, this accommodation has grown exponentially in the recent years.

To add to all that embracing, developed in-house at Kathmandu Foodies kitchen along with a fair bit of inspiration from around the web – We bring you an innovative recipe rehash on the dessert du jour ,The red velvet cake. Sticking to our commitment for being innovative with local ingredients we have given a twist to the red velvet cake by using Juju Dhau (An  iconic variety of Yoghurt from Bhaktapur city of Nepal) instead of a cream frosting. Initially we were pretty much skeptic about the flavor profile of this recipe but the results amazed us. The recipe is a nostalgic tasteful of Juju dhau with which we Nepalese  can instantly connect along with peculiarity of red velvet cake that is the “dessert-in-vogue” of the dessert world right now.

juju dhau bhaktapur nepal

Juju Dhau is particularly sold in hand-made clay pots which is signature to this produce.Word ‘Juju’ translates in to King and ‘Dhau’ meaning curd/yoghurt in the Newari Language. Thus, Juju Dhau is regarded as the King Curd. The specialty in owed to its thick and creamy texture

So here is to the exciting time of the year. The lights, the warmth, the joy in the air and also the year coming to an end. A fairly easy recipe to light up your meal with the colors of Christmas while not missing on the ‘nepalipan‘.

Ingredients For Red Velvet Sponge

Sifted Plain Flour ………….2 ½ cup (250 grams)

Salt …………..½ teaspoon

Sifted Regular Unsweetened Cocoa powder………….2 tablespoons (15 grams)

Buttermilk…………….1 cup (240 ml)

Liquid Red Food Coloring…………….. 2 tablespoons

Vanilla Extract……………1 tablespoon

Unsalted butter at room temperature …………..1/2 cup (113 grams)

Granulated White Sugar …………..1 ½ cups (300 grams)

Eggs ………… 2 eggs

White Distilled Vinegar…………. 1 teaspoon

Baking Soda………..1 teaspoon

For Juju Dhau Frosting

Juju Dhau ……… 2 litres

(Make hung curd out of the Juju Dhau for 4 hours)

juju dhau hung curd

Juju Dhau hung in a muslin cloth. A bowl is set under to collect the dipping water content from the curd

7 inch round baking tray – 2 or 1 will work ( Bake the sponge in two shifts)

How to Make it:

– Preheat the oven to 180C. Line the tray with a parchment paper and walls with oil spray. In case of unavailability of paper and spray, grease the pan with butter and dust with plain flour. Set aside

-In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

juju dhau red velvet cake nepal

– In bowl of your electric mixer, or with a hand mixer or old school hand whisk, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

– In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed or with the hand whisk, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

juju dhau red velvet cake nepal

– In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

– Working quickly, divide the batter evenly between the two prepared pans ( or divide the vinegar-soda mixture for two parts and use the same pan for two bakes) and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 -30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack until warmth fades away.

– Beat the hung Juju dhau to a consistency of cake frosting cream. Scrape curve top of one of the cake and layer well with the beaten juju dhau. Add the second cake on the top.Frost with juju dhau on the top and on the sides. Use the scrapes of the first cake to make a crumble. Use to decorate the outside of the cake (Like seen in the picture). Refrigerate for 2 hours.

juju dhau red velvet cake nepal

Time: 50 mins + refrigeration | Serves: 8 | Difficulty: Easy

Note: The only limitation to using Juju Dhau is the shelf life of the cake. We recommend consuming the cake immediately or within 2 days under refrigerated conditions. Juju Dhau tends to get sour fairly quickly.Do write to us for questions, suggestions and your experiences 

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Classic Momo Cha Jhol Achar recipe

classic momo cha jhol recipeMomo cha is typically eaten with an achar (sauce) of much thinner consistency than the regular Momo achar. 

Winter is coming. Much like in all of Westeros – We here in Kathmandu valley are bracing ourselves for the upcoming winter. The evenings are chillier and the nights are colder. And there has been no more of a better hot and spicy comfort food for a Kathmanduite than a bowl of steaming hot Momos and a lip-smacking sauce. We bring you a Classic Sauce recipe for a variety of Momo dish called Momo Cha. Momo Cha is a traditional Newari dish characterized by bite sized Buff-Momos served in a bowl with a sauce drowning the momos. The momos in momo cha are typically smaller than the regular varieties of momo. The sauce is much milder in chilly factor while a suitable combination and ratio of spices make it palatable to be eaten in a larger quantity.
This recipe is a classic and basic recipe for a Momo cha jhol achar. The flavor and the character of this sauce can be commonly found in numerous  momo cha serving eateries around the valley. There are however a lot of other popular momo cha serving eateries in town which are known for their distinct jhol achar recipes.
classic momo cha ingredients

Basic ingredients that form mostly all types of Momo achar recipes including the Momo Cha Jhol Achar

Ingredients

Ripe small tomatoes……………………………… 15 pieces

Dried red Chilly……………………………………..3 pieces

Finely chopped fresh corainder…………………2 Tablespoon

White Sesame seeds (Teel)……………………..2 Tablespoon

Cumin Seeds (Jeera)……………………………….1 Teaspoon

Cinnamon Powder (Dalchini)……………………1/3 Teaspoon

Clove Powder (Lwang)……………………………1/3 Teaspoon

Szechwan pepper Crushed (Timur)…………..1/3 Teaspoon

Black pepper powdered………………………….1/3 Teaspoon

Roughly Chopped Ginger………………………..1 Tablespoon

Roughly Chopped Garlic………………………….1 1/2 Tablespoon

Turmeric Powder (Haldi)…………………………1 Tablespoon

Lemon…………………………………………………..Juice of 1

Sugar…………………………………………………….1 teaspoon

Salt……………………………………………………….1 teaspoon, adjust to taste

Mustard oil or Vegetabel oil………………………2 Teaspoon

How to Make it:

1. Roast the Sesame and the Cumin together. Set aside

2. Heat the oil in a pan. Add ginger,garlic and saute until light brown. Throw in whole dried red chilly and tomatoes cut into halves. Add turmeric, clove powder, Szechwan pepper, black pepper, cinnamon, sugar and salt. Cook until tomatoes just start to break down.

classic momo cha ingredients tomatoTry to source smaller ripe tomatoes which are a little sour than large tomatoes. These tomatoes lends the sauce that required tang

3.Add 700 ml of water in the pan.Now add the roasted cumin and sesame. Let it simmer for 5-10 minutes. Set aside and let the mixture cool

4.Add the contents of the pan in to a blender along with the water it was boiling in. Add the lemon juice and blend to a consistency where no lumps or coarse particles remain.

5.Add the finely chopped coriander and stir to uniformly mix.

6.Serve with hot Momos of your choice. Go smack your lips and thanks us later

classic momo cha jhol recipe
Glossary for Nepali words used in this recipe is provided below. We like keeping our international audience in mind 🙂

classic-momocha-jhol-recipe-glossary

Note: This recipe is only for the Momo Jhol Achar. The Buff-Momos were sourced from Boso Rahit Momo centre,Pulchowk,Kathmandu. The recipe has been researched and developed in-house by Kathmandu Foodies after consultation from required sources. Do write to us for questions, suggestions and your experiences 

Mushroom Pohe with a zing

mushroom_pohe_2

Simple but grateful deviation from usual throw in of fried rice or 2 minute noodles. Pohe is a Marathi dish primarily made out of Chiura, something which is an indispensable item in a Nepali household. Toss in any vegetable or leftover meat chunks lying in your fridge and it works. We give it a twist of taste with a zing of mint. Refreshing and filling midnight snack for your weekend adventures in the kitchen. Continue reading

Guerrilla Cappuccino

We teach you how you can make a professional quality, cafe like creamy and thick Cappuccino at your home. All this with very basic kitchen equipment and probably anywhere you are. Guerrilla Cappuccino’ because you can churn it basically anywhere. On a road-trip may be when you are craving for quality coffee. Guerrilla enough, you don’t need another pair of helping hand to make this one.

This recipe also appeared on the TNM Magazine’s March 2013 Issue