Chocolate Cake

I made this chocolate cake yesterday. This is definitely the best chocolate cake I learnt from my sister 'S'. It is very easy and super fast to make with all the ingredients easily available at home. And the result is a moist, fluffy, perfectly light and soft cake. Again another favorite of my hubby and son and both of them were delighted to have this dessert after dinner.

Ingredients:-

• 1 cup levelled all purpose flour (maida)
• 1 cup sugar (powdered)
• ½ cup milk
• ½ cup boiling water 
• ¼ cup refined oil
• ⅓ cup cocoa powder
• 1 tsp vanilla essence
• ¾ tsp baking powder
• ¾ tsp baking soda
• ¼ tsp salt
• 1 egg

Method:-

• Preheat oven to 180 degrees Celsius. 
• Grease an dust a 9 inch baking tin and keep aside.
• Sieve together maida, cocoa powder, baking powder, baking soda and salt in a large bowl.
• Add powdered sugar to this and mix well.
• Add egg, milk, oil and vanilla essence.
• Beat on medium speed for 2 minutes.
• Now add boiling water and stir well.
• The batter will be thin.
• Pour the mixture in the baking tin.
• Bake at 180 degrees Celcius for 30-35 minutes or until done.
• Cool completely on a wire rack.
• Remove the cake from tin.
• Cut in slices and serve.

Notes:-

• If you like your cake to be more sweet, you can add 1½ cup sugar instead of 1 cup.
• For simple icing:- double boil 100 grams milk chocolate with ¼ cup butter. Cool and use.
• If you are icing the cake, do not increase sugar.
• For the eggless version, just add ½ cup buttermilk instead of egg

Happy Cooking!!

Sending this entry to :- Breakfast recipes and My Bowl of Snack and Whats with my Cuppa 2 and Monsoon Temptations

Spinach Corn Curry / Palak Corn Subzi

It's very cold in Coimbatore nowadays. There are nice, slow and steady rain showers now and then. Although, I love the climate here but it makes me lazy.. Wish to just snuggle up in a cozy blanket with a book and not do anything. My biggest worries at such times is the laundry.. Just don't know how to handle it :-(

Whenever we go for vegetable shopping, my son insists on buying corn. He just loves it.. In fact, who doesn't? Bhutta or corn on the cob is my favorite snack during monsoon season. My son is also inspired by the image of Popeye eating spinach and gaining strength from it to beat Bluto and save Olive Oyl. Spinach became his favorite vegetable ever since.

I came across this simple and healthy recipe at Shweta's blog. It was on my to-do list for a very long time. Even though, I still have a long list pending in my bookmarks, which I have to yet try out soon. The combination of sweet corn and spinach in this curry is simply amazing. Spinach is rich in iron and vitamin B. It is a great way to make your kids to eat greens and they will definitely love this curry. Do try this yummy recipe..

Ingredients:-

• 1 bunch spinach (palak)
• 1 cup corn kernels
• 1 large onion
• 1 large tomato (ground)
• 2 -3 green chillies
• 2 whole dried red chillies (broken in 2-3 pieces)
• 2 tbsp oil
• ½ inch piece of ginger
• ½ tsp cumin seeds
• ¼ tsp turmeric powder
• a pinch asafoetida (hing)
• salt to taste 

Method:-

• Clean and blanch or boil spinach. Keep aside to cool.
• Boil corn kernels with pinch of salt and keep aside.
• Grind onion along with green chillies and ginger.  Keep aside.
• In a pan, heat oil and add asafoetida and cumin seeds.
• Saute for 15-20 seconds and add onion paste. 
• Keep stirring till it turns light golden.
• Add tomato paste and turmeric powder. Cook till oil separates.
• Switch off the flame and allow to cool.
• Blend it in a mixer along with boiled spinach till smooth.
• In a pan, heat 1 tsp of oil, add whole dried red chillies and stir.
• Add blended puree and cook on slow flame for 10-15 minutes stirring ocassionally.
• Add boiled corns and continue to cook on slow flame for another 5 minutes or till desired consistency is obtained.
• Serve hot with paratha or rice.

Notes:-

• You may use frozen corns instead of fresh corns.

Happy Cooking!! 

 

Sending this entry to :-  Monsoon Temptations 

Peas, Coriander And Mint Pulao

This is a simple and easy lunch box recipe for kids. Trust me, this is a real life-saver when you are lazy and not in the mood to cook. My son loves this aromatic and flavorful one-pot meal a lot. The combination of these fresh herbs along with green peas and rice is really amazing. It is healthy and nutritious too. Coriander leaves are rich in vitamins, minerals, calcium and iron. Mint leaves are also good for digestion, nausea and headaches.

Ingredients:-

• 2 cups rice
• ½ cup green peas
• 3 tbsp oil 
• 1 tbsp ginger-garlic paste
• 2 tsp coriander powder
• ½ tsp cumin seeds
• ¼ tsp turmeric powder
• 3 green chillies
• 2 onions (sliced) 
• 1 big tomato (ground)
• handful of coriander leaves
• handful of mint leaves
• salt to taste

Method:-

• Wash rice well and soak in enough water.
• Blend together, coriander leaves, mint leaves, tomato and cumin seeds. Keep aside.
• Heat oil in a wok.
• Add onions and saute till golden brown.
• Add green peas and ginger-garlic paste. Saute for a minute.
• Add blended paste, coriander powder and turmeric powder.
• Cook on slow flame till oil separates.
• Drain and add rice. Mix well.
• Add 4 cups water and salt.
• When water evaporates, simmer the flame.
• Cover and cook on slow flame for approx. 5 minutes.
• Serve hot with raita or fresh curd.

Notes:-

• You may add boiled and blended spinach instead of coriander and mint leaves for spinach rice.
• You can make this with leftover rice too. Just omit the tomatoes, and instead of blending finely chop mint and coriander leaves.

Happy Cooking!!

Vegetarian Dalcha

Dalcha is a healthy dish very hard to resist with it's unique flavours of lentil combined with spices and bottlegourd. My Mom makes dalcha with mutton and red lentils (masoor dal). I learnt this slightly different veg version of dalcha from my MIL and I am totally in love with this dish. It is among the most popular dishes from my MIL and again one of my family favorites. Believe me, this recipe is definitely worth-trying. 

Ingredients:-

• 1 cup bottlegourd (peeled & chopped)
• ½ cup split pigeon pea / tuar dar 
• 3 green chillies (slit)
• 3 big tomatoes (chopped) 
• 2 onions (finely chopped)
• 2 bayleaves  
• 1 sprig curry leaves
• 2 tbsp oil 
• 1½ tsp coriander powder 
• 1 tsp red chilli powder 
• 1 tsp ginger-garlic paste
• 1 tsp clarified butter / ghee
• ½ tsp turmeric powder
• ½ tsp all spice powder
• ½ tsp mustard seeds
• salt to taste
• few chopped coriander leaves (for garnishing)

Method:-

• Wash the dal well.
• Pressure cook along with 2 cups water, ¼ tsp turmeric powder, ½ tsp red chilli powder and green chillies.
• After whistle, simmer  for 7-10 minutes and remove.
• Whisk the dal well and keep aside.
• In a wok, heat oil.
• Add onions and bayleaves.
• Fry till onions turn golden brown.
• Add ginger-garlic paste, tomatoes, ¼ tsp turmeric powder, ½ tsp red chilli powder, coriander powder, all spice powder and salt.
• Mix well and simmer along with 2 tbsp water.
• When oil separates and tomatoes are tender, add chopped bottlegourd and ½ cup water.
• Simmer on slow flame till bottle-gourd is almost tender.
• Add the whisked dal and bring it to boil.
• Simmer flame. Cover and cook for 8-10 mins.
• In a pan, heat clarified butter.
• Add mustard seeds and curry leaves.
• Fry till the seeds splutter.
• Pour this tempering over the dal. 
• Garnish with coriander leaves.
• Serve with baghaare chawal or plain rice.

Notes:-

• You may add ½ kg mutton after the onion turns brown and cook in the same way for non-veg version. Just increase the spices a bit.

Happy Cooking!! 

Sending this entry to :- Dish it Out – Lentils/Legumes and Mission Explore Food : Lentils & CookCookandCook & Thoushaltcook and Spotlight: Beans & Lentil 

Orange-Mango Custard Delight

Everyone in my family loves mangoes. Every week there is at least one mango recipe in my kitchen. After much thinking, I tried to incorporate mangoes in the usual custard with a slight twist. This simple yet delightful custard with the goodness of chopped mango pieces and tanginess of orange juice was pure bliss. It was an instant hit at home. Kids will definitely love it and it is healthy too for them.

Ingredients:-

• 5 cups milk
• 1 cup fresh cream
• ½ cup orange juice
• ½ cup sugar
• 3 tbsp vanilla custard powder
• 3 tbsp roasted vermicelli
• 2 mangoes (peeled and chopped)

Method:-

• Mix custard powder with ½ cup milk. Make into a smooth paste. Keep aside.
• Boil the remaining milk.
• When milk starts boiling add sugar.
• Cook on slow flame for approx. 2 to 3 minutes.
• Gradually add the custard paste stirring well.
• Cook for another 2 minutes on slow flame stirring continuously.
• Switch of the flame and let it cool.
• Meanwhile boil vermicelli in water till done.
• Drain and keep aside.
• When custard is cool, add fresh cream.
• Mix well and add boiled vermicelli and orange juice.
• Serve garnished with chopped mangoes.

Notes:-

• You may avoid adding orange juice and add finely chopped orange jelly instead when the custard is cool.
• Instead of mangoes, you may use litchi (deseeded and cubed).
• You may use starwberries, but add starwberry custard powder instead.
• You may use canned pineapples and add syrup instead of juice to the custard.

Happy Cooking!!

Sending this entry to :- Taste of Tropics - MANGO & Chef Mireille’s page and Cook Yellow Event announced at Merry Tummy

 

Banana Vermicelli Custard

This recipe was lying in my drafts for a long time now. I learnt this recipe from my sis 'S'. She stays in Dubai and hence we get to meet only once a year. Last time we were together, she made this for my son. Trust me, I enjoyed this rich and creamy pudding more than my son. The first thing I did after coming home from Mumbai is asked her for the recipe and made it immediately. Since then, it's been a regular at my home. Custard is my absolutely favorite dessert. This is very simple and can be made in a jiffy.

Ingredients:-

• 5 cups milk
• 1 cup roasted vermicelli (crushed)
• ½ cup fresh cream
• ½ cup sugar 
• 1 tbsp vanilla custard powder
• ½ tsp cardamom powder
• 1 banana (chopped)

Method:-

• Mix custard powder with ½ cup milk. Make into a smooth paste. Keep aside.
• Boil the remaining milk.
• When milk starts boiling add vermicelli. Keep stirring continuously so that vermicelli doesn't form lumps. 
• Cook for approx. 3 minutes, till the vermicelli is cooked.
• Add sugar and gradually add the custard paste stirring well.
• Add cardamom powder and switch off the flame after 2 minutes.
• When cool, add fresh cream and banana.

Notes:-

• You may avoid adding fresh cream.
• You may substitute the fruits and flavourings as per your choice.
• You may add ½ tsp vanilla essence instead of cardamom powder.

Happy Cooking!!

Award from Shweta Agrawal of Merry Tummy

I'm very delighted to receive an award from my friend and an amazing blogger Shweta Agrawal of Merry Tummy. Shweta had conducted a one-year recap event with a giveaway on her blog's first anniversary. 

She has a great blog with wonderful recipes. Some of my favorite recipes from her blog are Lauki Kofta Ki Dahivali Curry or her French Crepes Cake Layered With Blueberry Sauce And Topped With Mango Mousse.. or her step by Garlic Rolls and not to miss her Spinach Corn Curry. 

I had participated in her event and won Sanjeev Kapoor's  'Recipes From Around The World'. Thanks a lot for choosing me as one of the winners Shweta. You have a great blog with so many delectable recipes dear. Wish you much more success in the future.

Please do visit her blog for more yummy and mind blowing recipes.

Happy Blogging!!

Pistachio Biscuits

I love baking. Pistachio is one of my favorite ingredients used while baking. I love it's fragrance and my home smells divine whenever I bake these cookies. I simply love these delicious and crispy pistachio biscuits. I'm really addicted to them. They are so yummy and irresistible and always a hit among family and friends. Make them and relish with a cup of tea or coffee.

Ingredients:-

• ⅓ cup all-purpose flour / maida
• ¼ cup pistachios (blanched and sliced)
• 1½ tbsp butter (at room temperature)
• 1 tbsp sugar 
• 1 tbsp brown sugar
• ½ tsp honey
• ⅛ tsp vanilla essence
• ⅛ tsp baking powder
• a pinch of salt       

Method:-

• Sieve maida, salt and baking powder and keep aside.
• Powder sugar and brown sugar finely.
• In a bowl, add butter, sugar powders, honey and vanilla essence.
• Beat well till soft and pale.
• Then add sifted flour and knead lightly.
• Add in the sliced pistachios and knead well to form a dough.
• Make a long log of the dough.
• Wrap the log in a cling film.
• Keep in freezer to chill for at least 2 hours.
• Remove and immediately cut into long thick slices.
• Pre-heat the oven at 180 degrees Celsius.
• In a greased plate, arrange the slices at distance 
• Bake for approximately 12 minutes or until golden brown.
• Transfer to a wire rack and cool completely.
• Store in an airtight container.

Notes:-

• You can substitute almonds for pistachios
• These cookies are soft when you remove them from oven but gradually harden when cooled.
• If you find the dough too dry while kneading, add 1 or 2 tsp milk to bind well.

Happy Cooking!!

Sending this entry to :- Breakfast recipes and My Bowl of Snack and Whats with my Cuppa 2 and Eggless Baking–sweet or savory 

 

Dahi Phulki / Lentil Dumplings In Yoghurt Sauce

I simply love dahi phulki and it is also a favorite recipe in my family. It is a simple yet delicious snack usually made during summer-time. It can be served as an appetizer or side dish to any meal. This is a traditional recipe passed on from my grandmother to my mother and now to me.

Ingredients for phulki:-

• 1 cup white urad dal (skinned black gram dal)
• 1 tsp black pepper
• ¼ tsp red chilli powder
• 1 inch piece of ginger
• pinch of cooking soda
• salt to taste
• oil for frying

Method:-

• Soak urad dal for 4-5 hours in enough water.
• Drain all the water from the dal and grind it along with black pepper and ginger.
• Grind it to a smooth paste using as little water as required.
• Add red chilli powder and cooking soda to the batter and mix well.
• Leave overnight for fermentation. 
• Add salt to the batter and whip it well.
• Heat oil in a wok.
• Drop dollops of the dal batter to the hot oil and fry the phulkis till light golden.
• Remove and keep aside.

For the yogurt Sauce:-

• 2 cups yogurt
• 1 tsp cumin powder
• 1 tsp garlic paste
• ½ tsp red chilli powder
• salt to taste

Method:-

• Whisk yogurt along with cumin powder, garlic paste, red chilli powder,salt and ½ cup water.
• Add the phulki's to this sauce.

Ingredients for tempering:-

• 2 tbsp oil
• 1 tsp cumin seeds
• 3 - 4 cloves of garlic (finely chopped)

Method:-

• Heat oil in a small saucepan.
• Add garlic and cumin seeds.
• Saute till light brown.
• Pour over dahi phulki's and serve.

Notes:-

• If you like the phulki's very soft, you may soak them in salted water for a few seconds and squeeze out the excess water before adding to the yogurt sauce.
• You can add chickpea flour (besan) instead of urad dal for instant phulki's. Make a batter of chickpea flour, salt, little red chilli powder and a pinch of cooking soda. 

Happy Cooking!!

Sending this entry to :- CWS–Urad Dal & Priya's CWS Page and My Bowl of Snack and Dish it Out – Lentils/Legumes and Vegetables and Mission Explore Food: Lentils & CookCookandCook & Thoushaltcook and Spotlight: Beans & Lentil

Mutton Liver Curry / Kaleji

Liver is also called 'kaleji' in Hindi. Mutton liver curry is a delicious and appetizing dish. This is also my son's favorite. My Mom used to make this at least twice a month during our childhood days. She always said, mutton liver is good for health. Mutton liver has lots of iron, protein and vitamin A. It is quite simple, quick and easy to make too.

Ingredients:-

• ½ kg mutton liver (chopped)
• 3 onions (2 sliced + 1 ground)
• 2 tbsp oil
• 2 bay leaves
• 4 cloves 
• 6-7 peppercorns
•  2 black cardamom (peeled)
• 3 green cardamom
• 2 inch piece of cinnamon
• 2 tbsp ginger-garlic paste
• ½ tsp turmeric powder
• 2 tsp coriander powder
• ½ tsp red chilli powder
• 2 tbsp curd
• salt to taste
• few chopped coriander leaves (for garnishing)

Method:- 

• Heat oil in a wok.
• Add bay leaves, cloves, peppercorns, black cardamom, green cardamom, cinnamon and sliced onions.
• When onion turns brown, add liver and salt.
• Add ginger-garlic pasre and turmeric powder.
• Mix well and add ground onion.
• When oil separates, add coriander powder, red chilli powder and curd.
• Cook on slow flame till oil separates, and add ½ - 1 glass of water as per required gravy consistency.
• Cook covered on slow flame till done.
• Garnish with coriander leaves.
• Serve hot with chapati or rice. 

Notes:-

•  Liver takes very less time in cooking compared to meat. 
• Do not overcook liver or else it tends to get hard. Switch off immediately when done. 

Happy Cooking!! 

Sending this entry to :-  Hearth and Soul Blog Hop