Moist Chocolate Cake

May every day of the New Year glow with good cheer and happiness for you and your families(my dear  frnds)-HAPPY NEW YEAR 2014...

 

 

A nice,moist,coffee flavoured -Chocolate Cake.You must enjoy it with Chocolate frosting.I prepared this cake for my b'day ,so i did normal vanilla icing using whipping cream.

For Cake
Maida - 1 3/4 cups
Cocoa Powder - 1 cup
Instant Coffee Powder - 1 tsp full
Water - 1 cup
Vanilla ess. - 1 tsp
Egg - 2
Butter - 1/2 cup
Salt - 1/4tsp
Sugar - 1cups
Baking Powder - 1 tsp
Baking Soda - 1 tsp

Method : -

1. First ,boil water and add instant coffee powder.Keep aside to cool till lukewarm.
2. Sift together maida,baking powder,baking soda,salt and cocoa powder-thrice.Keep aside.
3. In a large bowl,cream butter and sugar till fluffy.
4. Add vanilla ess. and one egg-beat again.Later add second egg and beat well.
5. Now add a little amount of flour mix and a little of coffee mix-Beat well.
6. Repeat this till both flour n coffee mix is full used up.
7. Pour batter into a greased n lined cake pan.
8. Bake in a preheated oven(175 deg C) for 40-45 mins.
9. Allow to cool.

For Frosting

Cocoa Powder - 1 cup

Icing Sugar - 1.5cups

Butter - 1/2cup

Vanilla ess. - 1 1/4tsp

Hot Milk - 1/2 cup

Method :-

1. In a bowl,mix icing sugar,cocoa powder,butter n vanilla ess.Mix until smooth.
2. Add hot milk a teaspoon at a time to make a smooth,spreadable frosting.
3. Spread it onto a cooled chocolate cake.

NJOY!!!

Hav a Vry Happy n Prosperous New Year 2014.....God Bless!!!

Wine Fruit Cake (Eggless)

Ho HO HO...Merry Xmas to all ....Stay Blessed people..
Last year i prepared egg version of Xmas Fruit Cake...dis year found eggless version on Dassans's site..i've changed/deleted a few ingrdients from the original recipe..By God's grace..it was a HIT in family :)

You need to soak a few ingredients  before making this cake..

Red wine /Apple Juice - 1 cup
Seedless Dates - 1/2cup
Almonds - 1/4cup

Cashews - 1/4cup
Raisins - 1/4cup
Tutti Fruitti - 1 tbsp

Chop all these dry fruits and soak in wine/juice for atleast 2 days .

Day 1

 

 

 

Day 2

For Cake

Maida -2 cups 

Salt - a pinch 

Baking Soda - ½ tsp

Baking Powder - 1 tsp

Instant Coffee - 1 tsp

Cinnamon Powder - ¼ tsp 

Nutmeg Powder - ¼ tsp 

Dry Ginger Powder - 1/4tsp

Brown Sugar -½ cup + 2 tbsp

Oil - ¾ cup

Yogurt - 2 tbsp

Milk - ½ cup

Vanilla ess. - 1 tsp 

Method : -

 

1. Sieve maida with salt, baking soda ,baking powder, cinnamon powder, nutmeg powder,ginger powder and instant coffee.Mix well.
2. Stir 1 tbsp water in 2 tbsp yogurt till smooth.
3. Add the soaked dry fruits mixture, brown sugar, yogurt+water mixture, oil, milk and vanilla essence.
4. Fold the wet ingredients into the dry ingredients.
5. Pour the batter in a greased cake pan .
6. Bake the cake in a preheated oven for 200 degree C for about 50 mins to 1 hour or till a toothpick inserted in the cake comes out clean.
7. When the wine fruit cake is still hot, remove the cake from the pan and cool on a wire rack.
8. The cake can be easily kept at room temperature for 2-3 days.

Njoy On Xmas or New Year....

Dahi Vada/Dahi Bhalle

Urad dal(without skin) - 2 cups
Water - As required
Salt
Curd - 2 cups or more
Sugar - 2 to 3 tsp
Red Chilli Power - 1 tsp
Jeera Powder - 1 tsp
Rock salt(kala namak) - 1tsp (optional)
Pudhina (mint leaves) - a few
Oil - for deep frying

Method : -

• Wash and soak urad dal in lukewarm water for 2 hours.
• Grind dal into a fine paste .Use as little water as possible.
• Transfer the batter to a wide bowl,add salt.Mix well.
• Keep aside in fridge for a half an hour or more.(it helps in easy handling of batter and getting perfect round shape of vada)
• Heat oil in a deep frying pan.
• Wet your palm,take little batter and drop it carefully in frying pan.
• Fry 4-5 vadas at a time.
• Fry till crispy light brown colored.Drain on a kitchen towel/tissue paper.
• After frying all vadas..dip them in water for a few seconds..squeeze excess oil.
• Keep these in another bowl.
• Prepare dahi mix by- mixing dahi,red chilli powder,jeera powder ,sugar and salt/rock salt.
• Pour this mix over vadas.
• Garnish with mint leaves and sprinkle little red chilli powder n jeera powder on top .

Njoy!!!

Bhindi Sambar

Quick n easy Sambar without too many veggies...

Tuvar dal - 1/2 cup
Onion(medium) - 1 (cut into 4 piece)
Tomato(big) - 1 (cut into 4 pieces)
Bhindi(Okra) - 4 (cut into thick rounds)
Tamarind pulp - 1 to 2 tbsp
Sambar powder - 2 tbsp
Salt
Coriander leaves - a few (optional)
Mustard seeds - 1/2tsp
Dry red chillies - 2
Hing - 1/2 to 1 tsp
Curry leaves - a few
Oil - 1 to 2 tbsp

Method : -

Wash  and clean the Tuvar dal.Put it in a pressure cooker.
Chop the onion and tomatoes.Add it to the cooker.Pour enough water and pressure cook -2 whistles.
Chop the bhindi.Keep aside.
Once the pressure is gone from the cooker..open it and add the tamarind pulp,sambar powder,salt.Mix well
Add water if its too thick.Let it boil on slow flame.
Prepare Tadka - heat oil in a small kadai,splutter mustard seeds .Add dry red chillies,curry leaves,hing.Atlast add chopped bhindi and saute for 5 min.
Add this tadka to the sambar and boil it for 1 to 2 min.
Garnish with coriander leaves...

Njoy with rice,dosa or idli.... :)

Paneer Samosa

For Dough/covering
Maida - 1 cup
Sooji(finely powdered) - 1/2 cup
Oil - 2 tbsp
Lukewarm Water - as needed
Salt

For filling 
Paneer(cottage chesse) - 1 cup
Peas - 1/2 cup(boiled)
Green chilli - 2
Coriander Leaves - 1 tbsp
Lemon juice - 2 tsp
Ginger - 1 tsp(grated)
Salt

Method : -

Mix together maida,sooji,salt and oil till crumbly.Add water little by little and knead into a smooth dough.
Keep aside covered with a moist cloth for half an hour,

In a wide bowl ,crumble paneer using your fingers.
Mix all the other ingredients given under "filling" with the paneer..mix well using a spoon.Keep aside.

Take the dough out and once more knead it.

Now make small pooris .Keep it on a tray or paper.
Take samosa sancha(mould) and spread the poori over it..moist the sides and put a tablespoon full of filling inside and seal.
or
Make pooris ,fold it into a cone/triangle and fill with a tablespoon of filling and seal the corners using little water.

Prepare all in the same manner and keep it on a tray.

Heat enough oil in a deep wok and fry the samosas till crispy brown.

Serve hot with chutney or ketchup....NJOY with evening Tea !!!

Pudina/Mint Kulcha

Adapted from Nita Mehta's Cookbook-Dal and Roti

Maida -250gm
Dry Yeast - 1/4tsp
Baking Powder - 1/4tsp
Warm Milk -150ml(3/4cup)
Salt - 1tsp
Sugar - 1tsp
Oil - 1.5tsp
Curd - 1tbsp

For Filling
Mint Leaves - 1 small bunch
Carom seeds(Ajwain)-3/4tsp
Salt - 3/4tsp
Red chilli powder-3/4tsp
Onion - 1 big(chopped)
Coriander leaves - 2 tbsp(chopped)
Ghee - to apply on kulchas(Optional)

Method :-

1. Dissolve Yeast in 2-3 tbsp of warm water.
2. Sift maida.Add sugar n salt.
3. Put curd in the centre of the maida n sprinkle baking powder on it.Leave for a few seconds till it starts bubbling.
4. Add oil and the dissolved yeast.Knead with warm milk to make a dough.The dough should neither be too soft nor too stiff.It becomes loose after it is kept away for a few hours.
5. Grease a polythene,brush the dough with oil.Keep the dough in the polythene,cover it with a pan inverted over it.Keep in the sun or warm place for 3-4 hours.
6. The dough swells.Knead it again.Keep aside.
7. Mix all the ingredients of the filling .
8. Make balls .Roll out to the desired size.Sprinkle filling all over.
9. Press gently with rolling pin(belan) n then with your fingers.
10. Stick in a heated tandoor by applying water on the back side of kulcha.You can even use tawa for this process.
11. Cook till brown spots appear.I applied little ghee on my kulchas.

Serve hot...Njoy with pickle or curd...

 

Hara Masala/Hara Bhara- Kebab

One of my family's fav snack ,mostly v order it from an Indian restaurant here in Tanz....i tried it for the first time(got the recipe from  Aditya Bal's show on NDTV,long time back)..n am happy it turned out YUM YUMM

2 tsp cumin seeds
2 tsp coriander seeds
4 boiled potatoes
Salt to taste
1 knob ginger
2 cloves garlic
A  small bunch fresh coriander
A small bunch parsley  
1 green chilli
1 lime
1 tsp turmeric powder
1 tsp chaat masala
50 gm spinach
100 gm green peas
4 Tbsp cornflour
4 Tbsp bread crumbs
Salt to taste
2 tsp oil to shallow fry

Method : -

 1.Boil the water with salt. Add spinach and green peas into it .

2.Strain them and keep them in cold water for sometime.

3.Dry roast cumin and coriander seeds together in a pan. Pound them in a mortar and pestle.

4.In a blender add boiled potatoes, salt, dry roasted spice, fresh ginger, garlic, fresh coriander, parsley, green chilly, lime, turmeric powder, chaat masala, blanched spinach and green peas and little refined oil. Blend them together .

5.Put them in a bowl. Add salt, corn flour, bread crumbs, lime juice. Mix them well.Make round patties of it.

6.Fry the kebabs in a little refined oil.

Serve Hot.....Njoy!!!!

Besan Burfi

One of my favourite sweets ...Sanjeev Kapoor ji's style

Gram flour(Besan) - 2 cups (Sieve it twice)
Ghee(melted) - 1 cup
Powdered Sugar - 1 cup
Illachi powder - 1/2 tsp
Pitachios - 10 to 12
Almonds - 10 to 12

Method :-

Grease an aluminium tray. 

Heat ghee in a non-stick pan.Add gram flour to the pan and sauté on medium heat, stirring continuously, till fragrant and browned.

Switch off the heat. Add sugar and stir well till it dissolves and blends with the gram flour.Add green cardamom powder and mix well.

Transfer the mixture into the greased tray and spread evenly. Level the surface. 

Sprinkle almonds and pistachios and set aside to cool and set well.

Cut into squares or diamonds or rectangles and separate them.

 Serve or store in airtight container.

Njoy !!

* Personally I don't like nuts in burfis..so i didn't use them.

Diwali Sweet n Snacks

May the divine light of diwali spread into your Life - Peace, Prosperity,Happiness and Good Health. 

Advanced Happy Diwali  wishes to all my relatives,frnds n fellow blogger frnds...

Ribbon Pakkavada

Chana dal Burfi

Chakkli/Murukku

Balu shahi

Tosha

Rava Ladoo

Gulab Jamun

Carrot Halwa

Choco Burfi

Oreo Truffles

Corn flour Halwa

Jalebi

Besan Ladoo

 For Recipes click on the below names

1. Choco Burfi 
2. Ribbon pakoda 
3. Oreo Truffles
4. Gulab Jamun
5. Chakkli/Murukku
6. Gujia
7. Jalebi
8. Corn flour Halwa
9. Besan Ladoo
10. Rava ladoo
11. Balu shahi
12. Tosha
13. Chana dal Burfi

 

Apple Upside Down Cake (Eggless)

Recipe By : - Dassana (http://www.vegrecipesofindia.com/),a great site for veggie lovers.

Apple Layer

Apples(medium) - 2 (peeled n sliced)
Brown Sugar - 2 to 3 tbsp
Cinnamon Powder - 1/4tsp
Nutmeg Powder - 1/4tsp
Lemon Juice - a few drops

Cake Batter

Atta/Whole wheat Flour - 1 cup
Maida - 1/2cup
Baking Powder -1/2tsp
Baking Soda - 1/2tsp
Lemon Juice - 1tsp
Water - 1 cup
Oil - 1/4cup
Jaggery/Gur - 3/4cup
Salt - a pinch
Vanilla ess - 1/2tsp


Method : -

1. Grease the baking pan.
2. Layer the apple slices neatly on the base of the pan in single or double layer.
3. Sprinkle all the ingredients mentioned  for "apple layer" above the apples.Keep aside.
4. Pre-heat oven @ 180 Degree C.
5. In a bowl,first take all dry ingredients and mix them well with a whisk.
6. Add water + oil  to the above dry ingredients and stir well ..so that no lumps are formed.
7. Now, add lemon juice and stir well.
8. Pour this batter in the cake pan layered with apples.
9. Bake for 50-55 min.s

Njoy with Morning or Evening Tea..or  Serve as dessert ..a slice of hot cake with Vanilla ice-cream

Urad dal Vada/Uzhunu Vada

Urad dal(split,without cover) - 1 .5 cup
Onion - 1 (medium,chopped)
Green chilli - 2(chopped)
Ginger - 1"(chopped finely)
Curry Leaves - a few
Black Pepper - a few(whole)
Salt
Oil - for deep frying

Method:-

Soak urad dal overnight or for 3-4 hrs.
Drain and discard water completely.
Put it in a blender and grind it to a paste..using very very little water.
Take it out into a medium sized bowl and mix onion,ginger,green chillies,curry leaves,black pepper and salt.
Combine everything well.
Check salt.
Heat oil in a kadai,Drop a tablespoon of prepared batter.
Make 4 to 5 at a time.
Fry both sides well..till nice n crispy(brown).

Drain out on a kitchen towel/Tissue.

Serve Hot with Chutney of your choice and Tea.

Note:-

•  If u don't want to use whole black pepper..then just add a tsp of powdered black pepper.
• Remember do not add too much of water..otherwise the vadas will break into pieces.
• The batter should be thick..so that u can shape it...if not happening then use spoon to drop.

 

Katthel /Jackfruit Chips

 

Raw Katthel/Jackfruits
Tumeric Powder- 1 tsp
Salt
Water - 1 cup/more
Oil - for frying ( for best taste- use coconut oil)

Method :-

Slice jackfruit into strips.
Keep aside.
Heat oil in a kadai.
Take a hand-full jackfruit strips and fry till golden brown n crispy.
Mix salt n tumeric in water .Taste it before adding..adjust if less salt.
Once the chips are crispy,brown ;add 1 to 2 tsp of tumeric-salt water in .
Please be carefull..after adding the tumeric water..move away a little..as oil will start bubbling.

Once the bubbling stops..take out the chips on to a kitchen towel.drain away excess oil..and keep it in an air-tight container.
Repeat the process till you finish frying all the chips.

Njoy with evening Tea....:D

Kachche Kele ki Sabji/Vazhekaa or Kaa Thoran

Raw bananas - 4 (cut in small pieces)
Coconut (grated) - 1/2 cup
Green Chilly - 3 (sliced)
Garlic - 2 cloves
Curry Leaves - a few
Mustard seeds - 1 tsp
Urad dal - 1 tbsp
Tumeric - 1/2tsp
Salt
Coconut Oil - 1 tbsp
Dry red chillies - 2

Method :-

1. Remove the peel and cut the bananas into small pieces and soak in water.
2. Heat oil in a kadai,splutter mustard seeds,urad dal ,dry red chillies and curry leaves.
3. Drain water and add the banana pieces to the kadai .
4. Mix well,cover and cook for a few min.s
5. Grind grated coconut,green chillies and garlic- to a paste using little water.
6. Remove the lid from kadai.Add salt and tumeric .
7. Cook till the bananas are cooked and soft.
8. Add the coconut paste and mix well.

Serve hot with rice...Njoyy!!!!

Note :- You can use any other cooking oil too..but remember this dish tastes best with coconut oil.

Soya Keema Parantha

Hey frnds ..am back after a Busy n Refreshing holiday..thnx a lot  for stopping- by, even wen i was not updating the blog..here's a yummy n quick stuffed parantha recipe..do try.

Soya Nuggets - 1 cup
Onion - 1 medium
Ginger - 1/2" pc
Green Chilly - 2
Mustard seeds - 1/2tsp
Salt
Lime juice - 1/2 a lime
Oil/ghee - 1 to 2 tbsp
Coriander leaves - 1 tbsp

Method:-

• Soak soya nuggets in warm water for 5 -7 mins.
• Drain and squeeze out water from the nuggets.
• Chop onions,ginger n green chilly.
• Shred the nuggets using a chopper(mixer grinder).
• Heat oil in a kadai,splutter the mustard seeds.
• Saute onions followed by ginger and green chillies.
• Add salt and shredded nuggets .Mix well.
• Add lime juice and coriander leaves.Switch off the flame.
• Cool the mixture.Later stuff it inside the paranthas.
• Roast paranthas on both sides and apply enough ghee on paranthas.

Njoy with Pickle or Curd.

India Calling :)

Taking a short(no actually 2 Months Long) break...will b back soon with Maa 's delicious food items...Hav a gr8 time everyone...njoy!!

Sukhiyan/Sugiyan

A delicious sweet snack from Kerala..

Green Gram(Moong dal sabut) - 1.5 cups
Grated/Dessicated Coconut - 1 cup
Jaggery - 3/4 cup(grated)
Cardamom Powder - 1 tsp
Maida - 1cup
Salt - a pinch
Tumeric - 1/2tsp (optionla)
Oil - for deep frying

Method :-

Pressure cook moong dal with enough water till soft (say 3 whistles).
Once the pressure is gone, take out moong dal in a wide bowl n let it cool.
Mix in cardamom powder n jaggery .
Combine using  your hands and form small ladoos/balls.

Line them on a tray.
Prepare a thick batter using maida,salt,tumeric and water.

Heat oil in a deep pan.
Dip n coat each dal ladoo in the batter using 2 forks and deep fry them(2 to 3 at a time).
Drain on a kitchen tissue.

Serve hot with your evening Tea....Njoy!!!

Note:- 

• Do not add too much of water in dal..it will make it soggy and the ladoos will break while frying.

• If accidentally the dal ladoos are made soggy..keep them in the fridge for half an hour.Later take them out and  coat them in the batter and fry.
• If you don't want to use jaggery replace them with sugar.
• Tumeric is used here for the color..if you want to keep the sukhiyan white..do not use tumeric.

CSSC Pulav

CSSC is my experimental creation  of new pulav..

Pulav with Chicken Sausage n Soya Chunks(now u understood what CSSC stands for ) ;) :p

Basmati Rice - 1.5 cups (soaked for 20 min)
Chicken Sausage - 5 (sliced - thick)
Soya Chunks - 1 cup (soaked in lukewarm water for a few min.,drained)
Onion - 1 medium(sliced)
Tomato - 2 medium(sliced)
Ginger- Garlic Paste - 1.5tsp
Green Chilli - 2 (sliced)
Coriander Leaves - a few
Mint Leaves - a few
Tumeric - 1/2tsp
Pulav masala - 2 tsp (heaped) or use Chicken Masala - 2 tsp(heaped)
Red chilli powder - 1 tsp
Lime - 1
Salt
Oil - 2tbsp
Ghee - 1 tbsp
Cinnamon - 1 small pc
Cardamom - 3
Clove - 4
Bay Leaves - 2
Cumin seeds - 1 tsp

Method :-

Heat oil + ghee in a wok,crackle cumin seeds and all whole spices(cinnamon,cardamom,clove n bay leaves).
Saute ginger garlic paste +green chilli .Add onions and saute till it changes color.
Add tomato and pulav masala + tumeric+red chilli powder+salt+lime juice.Mix well.
Add the sausages and soya chunks now and mix well.
Put on the lid and cook for 2-3 min.
Add drained basmati rice and mix properly.
Add enough water to cover the rice.Bring to boil .
Add mint leaves and coriander leaves.
Simmer the flame and cook till the water is absorbed completely and the rice is done.

Garnish with mint leaves and Serve hot with Boondi raita/any other raita.or .Pickle...
Njoy!!

Boondi Raita

For Raita lovers..

Boondi(namkeen) - 1 cup

Boondi

Curd - 2 cups
Water - 1/2 cup
Cumin - 1tsp(roasted  n powdered)
Red chilli powder - 1tsp
Salt - 1/2tsp
Rock Salt - 1 tsp
Sugar - 2 tsp
Mint leaves - 5 leaves (roughly chopped)


Method : -



Soak boondi(namkeen) in water for 5 min.Drain and keep aside.
Pour curd in a wide bowl,add water and whisk it for 2 to 3 min.
Add all the spices +salt+rock salt+sugar and whisk again.
Add mint leaves and mix well.
Garnish with mint leaves .
Serve with any biryani/Pulav...

Njoy!!!