And when I was hungry...

Eggless Chocolate Cake with Orange buttercream icing

2012-11-19T03:24:00.000-08:00

If you are from Kerala, or live in Kerala rather, you would know, eggs and anything related to poultry were a complete no-no, thanks to a 'bird flu' outbreak. So, my lil' K asked for a chocolate cake one of those days and I started hunting for good eggless chocolate cake recipe, and as usual was finding it difficult to settle on one.

It was then that coincidentally, the 'Vanitha' magazine, carried in it's latest edition an eggless chocolate cake recipe. This was an easy decision as the other couple of recipes I looked at required condensed milk, and I didn't have any.

This is a very simple recipe. Sift the dry ingredients together. Add the wet ingredients together in another bowl, then mix and off to the oven. Couldn't get simpler right? The original recipe uses an accentuation of an orange butter cream icing. I wasn't sure if K would like it, so I omitted the oranges in the recipe.

The case was dark and moist and had good flavour. I would definitely recommend this.

Recipe

What you need
1. All-Purpose Flour - 200 gms
Powdered Sugar - 200 gms
Cocoa Powder - 4 tbsp
Soda Bi-Card - 1 tsp
Salt - 1/2 tsp
2. Vegetable Oil - 5 tbsp
Vanilla Essence - 1 tspake tin
White Vinegar - 1 tsp
Water - 250 ml

Here's How
1. Pre-heat your oven to 180 deg Cel
2. Grease and Line a 13x 23 cm loaf tin or a 20 cm diameter round cake tin
3. Sift all the dry ingredients together (1)
4. Make a small hole in the middle of the dry ingredients; Add the wet ingredients (2) here and mix till well-combined.
5. Transfer this to your cake tin and bake for 30-35 mins or till a skewer inserted in the centre comes out clean

Orange Butter Icing
What you need
Unsalted Butter - 125gms
Icing Sugar - 250 gms
Orange Juice - 2 tbsp
Orange Zest - 1 orange

Here's How
1. Beat the butter and half of the icing sugar well
2. Now add the remaining Icing Sugar along with the orange juice and beat well
3. Now add the orange zest and mix with a light hand
4. Slice your cake into 2, horizontally, and add your icing; spread it well.
5. Sandwich the layers and apply icing on the outside as well

Recipe Source: Vanitha Magazine

2012-09-16T02:28:00.000-07:00

Yummy Murukkus!! Fresh and homemade...'amma-made' actually. It has been a while since amma made thse lovelies at home. This one is a wonderful recipe. 'Tried and Tested', of course! and the best of all recipes Amma has tried so far; good enough to be the only one to be repeated.

Amma pressing out the murukkus with the idiappam presser onto banana leaves

Amma finally made a batch to send to my nephew, who, needless to say, savours every bite. Amma makes it less often these days as most of us are favourites of LDL - C; only meaning to say we are on the higher end of the cholestrol spectrum; including yours truly...sigh!!

That doesn't stop me from enjoying these though! tee hee! They taste as fresh and crsip and melt in your mouth with ease, something store-bought murukkus, rarely do.

Murukku dough

Murukkus pressed out on banana leaves to be slid into oil, in the background.

amma's murukkus, in my most favorite pair of tiny hands!

Murukku

What you need

Raw Rice Powder (Unroasted) - 3 glasses

Besan powder - 1 glass

Kayam - 1 to 2 tsp

Butter - 2 - 3 balls of lime

Salt - To taste

Jeera powder - 2 tsp

Here's How

Make a dough with all of the above mentioned ingredients, using enough water (there's a photograph of the dough, if you scroll up)

Using an 'Idiappam Press' (String Hoppers), shape out murukkus onto Small oiled banana leaves/ parchment paper

Heat oil and deep fry

Notes

you can see the idiappam press in photo no 1, pressed-out dough on banana leaves; with amma pressing out dough in the background in the others

Recipe Source: Amma

Karkidaka kanji - a healthy porridge for a rainy month

2012-07-25T04:09:00.000-07:00

It's still raining here. (Not even nearly as much as it for should though! The main dam here apparently has just enough water to produce electricity for the next 72 days! eeks! I can hear the rain gods say; you burn a hole in the ozone, you cut the trees down, you reclaim land from the sea, you fill out rivers and lakes, you dig away the sand on the river bed - and you the say the climate has changed! I say you have changed, so we can't but change with you!!).

So this is the official month of 'Karkidakam' (We Malayalis, like many others, have our own calendar). This was in the 'the good ol' days', when man respected nature more, a dark and cold month, literally. The skies would be perpetually overcast, bringing down the heavens. It would rain day and night, and night and day. It was difficult for the people to get fresh produce to cook with. Harvest would happen only after this month. It was also a season of illnesses and epidemics. In order to nourish themselves to gain immunity against diseases, during a time when preventive vaccinations were non-existent, and also for nourishment when good food wasn't available, this kanji was prepared daily in homes, during this month; a tradition carried on to this date.

There are many variations to this kanji. Ayurveda suggests adding a lot of medicinal herbs and spices for gained value. I have posted a couple of other links at the end of this post if you want to take a look or know more about the tradition. This recipe is a simple home-made one. You could add more herbs or spices into this. You can imagine this will not taste like a french onion soup. tee hee. I haven't tasted too many varieties, so maybe there is one, which does taste really nice, depending on what you add. We usually add freshly grated coconut as garnish, which does add to the taste.

Karkkidaka Kanji

What you need

1. Uluva (Fenugreek) - 1 cup

2. Cherupayar (Green gram) - 1 cup

3. Navara rice - 1 cupeat - 1

4. Cracked Wheat - 1 cup

Here's how

Soak ingredients 1 - 3 in water overnight. Next morning, add the cracked wheat to this, and pressure cook this with enough water. Now leave to simmer for 20 minutes; and there you have. You could add a very generous pinch of freshly grated coconut before serving. You could add more or less water, when serving depending on your preference.

You could read more about Karkkidaka Kanji here and here

5 minute microwave chocolate cake with nutella, in a cup

2012-06-26T03:53:00.001-07:00

I'm trying to eat lesser sweets. It's very hard!!! So I don't buy chocolates or the lovely ghee cake we get in our neighbourhood bakery, or ice cream....sigh! Let's us say I'm still trying hard. Anyway, what with my 'not so strong' resolution, the current situation at home is, unlike earlier there is nothing 'sweet' lying around at any given point of time.

You know those times after lunch or dinner, when your taste buds and palate demand something sweet. My sister asked me to try yoghurt or just water to put an end to the craving. I stayed off my dessert for a week. What an achievement! That deserved a celebration...something sweet obviously!

I was my usual lazy self, and couldn't bother to make a cake and was too lazy to step out to buy a chocolate. So a quick and easy, not to forget, lovely cake in cup, it was! It was yum!!! IT only takes minutes to put together and less than 2 minutes to cook! I took the liberty of finishing a cup and was generous enough to leave half a cup for J

The next time I made them, I used my ramekins. I've been waiting for a reason. to use them. I love their pretty colours. Anyway, these mini quick are great. It would taste better with icecream or custard as Sandee suggests. I did find it a bit dry, so next time, I might reduce the cooking time by 10 seconds or so. The additon of nutella does take to higher level as you can anticipate. Sandee said it was 'brownie'ish; but my end product was more like a cake, hence the name. If you do try it, let me know how the consistency was.

These are so easy to put together, when your lil' one decides to bring a couple of friends, have sudden guests, or feel like a home made sweet bite.

Microwave Cake in a cup in 5 minutes

What you need

1 egg
4 tablespoons of flour
4 tablespoons of sugar
3 tablespoons cocoa powder
3 tablespoons of nutella
quarter teaspoon of baking soda
6 tablespoons milk
3 tablespoons extra virgin olive oil
4 soft candy, toffee type

Preparation

We put in a bowl all ingredients except candy and egg shell, which we know. Mix well.
We get two large cups, split the dough between them.
We put a couple of candy in each cup, pressing them to sink into the batter.
We put a cup in the microwave, and schedule 1 minute 45 seconds (full power).
Serve hot or warm ideally, alone or with a scoop of vanilla ice cream, a little cream, ...

Notes

Sandee hasn't used a standard measuring spoon. You could take a look at her step-by-step pictures here. That perhaps explains the difference in consistency.

Recipe Source: http://www.larecetadelafelicidad.com/

Parippu Vada (Lentil fritters) - from the land where the rain is born..

2012-06-21T03:35:00.001-07:00

Pitter-patter. It's that time of the year again!! That time when the heavens descend on my home-land...home-state, more precisely. This is the time of the year every Malayali (people from the state of Kerala in India are called Malayalis; there! I saved you a google search, in case you were planning to) waits all year for.

Find me a malayali who does not like to be home during the rains and I shall be VERY surprised. You get the picture. The monsoon lives in our hearts. It is part of our culture, childhood and our very hearts. I remember the years I was out of Kerala during monsoons, and thirsted for the sound of the rain, the coolness of the atmosphere, the smell of the soil and the warmth it brings to our hearts. It is pure joy to be woken up by the sound of rain the mornings

Schools here invariably open on June 1st. I remember not a school re-opening day, where mother nature hasn't drenched us in her glory. She arrives bright and early on the 1st of June, bringing joy to the soil, the trees and our hearts. ( What with global climate change things are sadly changing). But this time was no different thankfully. Schools reopened on June 4th; and mother nature changed her plans and arrived to drench all on the 4th!!!!!!

Parippu vadas feature in every monsoon season dreams. The sound of rain, the chill, hot tea and parippu vadas make a delightful combination. As I write this post, I'm listening to the sound of rain, sipping into my tea, savouring the last vada and feeling happy to be home - home in god's own country...where the rain is born.....

Parippu Vada (Lentil Fritters)

What you need
Kadala parippu/ Chana Dal - 2 cups
Dried Red Chill/ Vaatal mulaku - 2
Pearl/Small Onion - 10 (finely chopped)
Curry Leaves - 2 stems (finely chopped)
Ginger - A small piece (finely chopped)
Green Chilli - 2 (finely chopped)
Salt - As required
Oil - enough to deep fry the vadas

Here's How:
1. Soak the dal for atleast an hour (2 hours will be better)
2. Drain it and grind in the mixie with the red chilli (Don't add any water). Grind coarsely. Do not grind it finely.
3. Now add the rest of the ingredients to this mixture and mix well
4. Take small portions, make a small ball, and flatten in it your palms. (Wetting your hands will do good, as this prevents the mixture from sticking to your hand)
5. Deep fry in oil and drain on a tissue
6. Best served with tea -YUM!!!

Penne with homemade Roasted pepper sauce (the easiest ever!)

2012-06-01T04:27:00.000-07:00

I think I have told you earlier about J's love affair with Italian food. He loves his pasta! It's like his hummous withdrawal. He also gets 'pasta withdrawal' I think.

Most of J's colleagues at work, have rice for lunch and never fail to wonder how J can have pasta for lunch on most working days. He in turn wonders how they can have rice. You get the picture. He comes up with various versions of sauces, featuring sun dried tomatoes and pesto (A couple of precious bottles purchased from Chennai; sadly we don't get many gourmet products here), olives...the work.

This recipe is ever so easy. The original doesn't have garlic in it. But I added some. Also I didn't have any thyme, so i added oregano and some chilli flakes for some zing!

Homemade Roasted pepper Sauce

What you need
Red Peppers - 3
Red Onions - 2
Oil - 1 Tbsp
Dried Thyme - 1 Tbsp
Tomato puree' - 500g

Here's How

1. Heat oven to 220 deg C
2. Cut the red peppers and onion into chunks and toss in oil and thyme; then roast for 30 mins until soft
3. Cool and then blend until just chunky
4, Stir in the Tomato puree, season and warm through (I heated a tbsp of olive oil, added around 3 cloves of garlic, chopped and dunked in the puree, followed by the pepper sauce and then seasoned it)
5. Cook your pasta as per the packet instructions, mix in the sauce and enjoy. J likes to add olives too!

Recipe Source: BBC Good Food - India magazine

Coconut Blondie

2012-05-24T04:31:00.000-07:00

Tea time cakes are fabulous you must agree. They're light, fresh, full of flavour and even better when home made. This one is an absolute favourite of mine.

I wasn't very excited when I came across this, in 'Vanitha' magazine. I wanted to do a quick cake once and asked my mom to suggest a non-pound/chocolate/orange cake. She asked me to try her coconut cake, which is sooooo delightful. We hunted for the recipe a quite a bit. You know how it is. When you don't need something, it stares you in the face every day; and just when you need it, somebody in the house decided to do a bit of spring cleaning a day back!!!

So then, thankfully, my brain cooperated with me this time and reminded me of this recipe. So Coconut blondie it was! I made it for a birthday again, where most of the attendees were over 65 and not huge fans of chocolates. It went down more than very well, thankfully.

Again, I like this one without any icing or toppings. It's what tea-time cakes are meant to be - simple and without any fuss. It's a simple recipe and can be made in no time. The demerrara sugar and the coconut adds to the flavour

Coconut Blondie

What you need

1. Butter (softened) - 1 cup

2. Brown sugar/ Demerrara sugar - 1&1/2 cups

3. Eggs (big) - 4

4. Baking powder - 2 tsp

5. Vanilla essence - 2 tsp

6.All purpose flour - 2 cups

7. Grated coconut - 3/4 th cup

Here's How

Preheat your oven to 350 deg F/ 170 deg C (I bakes at 150 deg C)
Line and grease your cake tin (The recipe suggests 13x9 pan; I used a 20 cm round tin
Beat the butter till smooth. Now add the sugar and beat till fluffy. Now add the eggs, one by one and beat on each addition till combined. Now add the vanilla essence
Sift the flour with the baking powder; and fold it into the butter mixture.
Now, add the grated coconut and mix till combined
Pour this into your cake tin and bake till a skewer inserted in the centre of the cake, comes out clean.(Took me around 45 - 50 mins in my oven)
Cool and cut into delectable slices..tee hee

Recipe Source: 'Vanitha' magazine

Pav Bhaji - Street food/ fast food Indian style

2012-05-11T03:38:00.000-07:00

Pav Bhaji is to Indians what hot dog is to the Americans, if I may. Indian fast food at it's best. Fresh pav buns toasted in ghee/ butter on the tava/pan with a medley of vegetables in a delectable amalgamation of spices, topped with a knob of butter and a sprinkling of finely chopped onions and a squeeze of lime. Drool-worthy to the last bite!

Vendors with pav bhaji are a common sight in the North of India, but unfortunately for those few of us down South, it is not. You do get in bigger cities here, but in my city, the only place that did serve street food closed quite some time back; and I'm not aware of any new place just yet

This is one my favourite recipe for pav bhaji. This recipe is chef Marut Sikka's version of the bhaji. I came across it in 'Rhodes across India' on UKTV. It uses mushrooms with gives it a nice texture, which is quite unusual in a traditional bhaji; I've also used cauliflowers sometimes. Really depends on how you like it. On the street, the bhaji is left to simmer for quite a while (Read an hour or more). Chef Sikka suggests 1/2 hour; I did 15 to 20 mins.

Pav Bhaji

What you need

For the bhaji sauce

2 tbsp butter

4 cloves garlic, finely chopped

1 large onion, finely chopped

400 g tomatoes, finely chopped

1/2 green pepper, finely chopped

1/2 yellow pepper, finely chopped

1 tbsp ground cumin

1 tsp red chilli powder

1/4 tsp ground cloves

1/2 tsp ground cinnamon

For the bhaji

3 tbsp butter

600 g potatoes, cooked, peeled and diced

1 large carrot, blanched and finely diced

150 g button mushrooms, quartered

1 green chilli, finely chopped

1 cm ginger, grated

2 tbsp chopped coriander

1/2 tsp garam masala

1/2 tsp black salt, powder

To serve

50 g butter

pao bread rolls

Here's How

. For the bhaji sauce

1: heat the butter in a saucepan over a medium heat. Add the garlic and just allow it to soften before adding the onion. Gently fry until it turns translucent, without colouring. Add the tomatoes, reduce the heat and cook for 10 minutes until they start to reduce to a pulp.

2. Add the remaining ingredients, stir for a few minutes then remove from the heat. Transfer to a food processor and blend until smooth. Set aside.

3. For the bhaji: heat half the butter in a frying pan. Add the potatoes, carrots and mushrooms and cook for a few minutes, moving them around the pan so that the potatoes begin to break down. Remove for the heat.

4. In another large saucepan, heat the remaining butter over a low heat. Add the blended bhaji sauce and stir in the potato mixture. Add the green chilli, ginger, half the coriander, the garam masala and the black salt. Stir in a little water to loosen the mixture, then simmer gently for 30 minutes. In Indian street stalls it is usually left to simmer for 3-4 hours.

5. To serve: split the pao bread rolls in half and fry the centers in a knob of butter until crisp and golden. Serve with the bhaji.

Butter Cookies/ Jam Cookies

2012-05-03T04:46:00.000-07:00

Call them what you want, but these are oh so lovely! These are the quintessential everyday biscuits/cookies (Depending on which side of the pond you stay). I remember Amma making us her version of the butter cookies, when we were in school. All shapes and sizes; melt in your mouth, simple home made biscuits. I'll reserve that for another day.

This post had been in my drafts for a while now. When I came across it in Ria's blog (Ria's collection), I made it immediately. I have made this over 20 times now and is equally loved by everyone. I always make this to send to my nephew and he loves it. He too prefers it sans the jam, though he is a 'jam person' (He loves his chapathis with jam too)

A few people have found it a tad bit less sweet for their liking; you could put on a small layer of jam then I suppose. I don't like to put jam on personally. I feel it masks the taste of the base cookie/ biscuit. These are ever so simple and tastes yum and fresh. Ria loves it with her jam I understand.

Butter Cookies/ Jam Cookies
What you need

1 cup butter, softened

½ cup sifted powdered sugar
2 ½ cup all purpose flour
1 tsp vanilla extract
½ cup raspberry/strawberry/mixed fruit preserve

Here's How

Beat butter at medium speed of an electric mixer until creamy; gradually add powdered sugar, beating until light & fluffy. Add flour and vanilla, mixing well. Shape dough into a ball.
Roll out the dough and cut out rounds, equal in nos. (You need 2 types: one solid round, another round with a smaller round in the centre i.e.; doughnut shaped); I did mostly solid round
Pierce solid cookies with a fork. Bake at 300 deg for 20 mins on ungreased cookie sheets. Bake till very lightly browned.
Spread jam just before serving & sandwich one solid cookie with the doughnut shaped cookie
.

Recipe Source: Ria's Collection

(riascollection.blogspot.in)

Pancakes with banana and jaggery filling

2012-03-24T05:10:00.000-07:00

I have never made pancakes at home before this; and the only combinations I have had is maple syrup and banana. This recipe uses bananas and jaggery, and ever-so-delightful combination for the filling and that's topped with freshly grated coconut. They work together like a dream. This only takes minimal time to put together.

I did the find the pancakes a bit eggy (DUH!...2 eggs! ring a bell somewhere..I know, I know). But, if you're like me and don't like the 'eggy' taste, try adding a few drops of vanilla essence/extract, as you like. It did ease out the taste quite a bit; or if you have any better suggestions, do let me know.

It's great for nice sunday brekkie for kids and adults alike, or a great snack for children. It did get wiped out at home.

Pancakes with banana and jaggery filling

What you need

For the pancake

All purpose Flour - 50 gms

Eggs - 2

Honey - 2 tsps

Sugar - 1 tsp

Melted butter - 1 tsp

Milk - 150 ml

For the filling

Butter - 1tsp

Plantain/Banana - 1 (Chopped finely)

Sugar - 1 tbsp

Grated Coconut - 4 tbsp

Melted Jaggery - 2 tbsp

Cardamom powder - a pinch

Here's how

Add all the ingeredients for the pancake to your mixing bowl and after you combine it well, pass it through a sieve, and keep it aside (don't move the mix) for 10 mins

After you make your pancakes; keep it aside

Heat the butter. add the banana. Once, it's nicely toasted (for plantains, wait till it becomes soft), add the sugar and mix well.

Now, add the jaggery and coconut, and once it's mixed well, add the cardamom powder and remove from fire.

To assemble, put in a bit of filling in the pancake and roll.

Recipe Source: 'Vanitha' magazine

Swiss Roll - with Honey and cream filling and topped with praline

2012-03-16T03:47:00.000-07:00

Swiss Roll is something most of us have been seeing in bakeries since childhood. A nice sponge cake with a jam filling rolled up finely, and cut into delectable pieces. The art, at least for most of us lies in rolling the delicate sponge to perfection. This time in addition to 'what to do'; I'll tell you 'what not to do'. (You're lucky I made mistakes, coz' now you don't have to...teehe)

Swiss Rolls, more popularly called 'Jam Rolls' in Kerala, it seems were introduced in the village of Kanjirapally here, as early as in 1931!!! (Wikipedia told me that you see). That reminds me, Kerala Bakers Association recently celebrated '100 years' of the opening of the first 'bakery' in Kerala. I obviously went for the 'cake cutting' (uninvited of course; unless you consider a public announcement in the state daily, as an unofficial invitation). I probably am one of sole reasons for quarter of the profits of a particular bakery here, whom I have been frequenting since childhood.

Anyway, these swiss rolls, have a honey and cream filling. It's light,and allows you to enjoy the taste of the sponge as well, which I've often felt is completely overtaken by the jam. The rolls are then, covered with praline. Divine! It's easy to put together. You can make the filling and praline in advance, and do the sponge at the end. This is my first time with a swiss roll and I loved it. It is definetely not the best looking roll I've' seen, but it did taste nice and light. Do read 'what not to do'. You probably were never going to do it unlike me, but that section is for the benefit of the 1% like myself.

Cream and Honey Swiss Roll

What you need

For the Swiss Roll

Eggs -3

All Purpose Flour - 75 gms (sifted)

Powdered Sugar - 75 gms

Vanilla Essence - 1 tsp

Swiss Roll tin/ Rectangular Cake tin

Here's How

Break the eggs into your mixing bowl, add sugar and essence. Now beat well with an electric beater. Use the highest speed on your beater, and your egg mixture will puff up and increase in volume.

Now add the sifted flour and mix in gently till well combined. Pour this into your greased tin and bake in a pre-heated oven (the recipe didn't mention the temperature. I baked it at 160 deg c)

Your sponge will be done in 12-15 mins

Once you take it out of the oven, turn it over onto a tray lined with grease proof paper

For the filling

Cream - 6 tbsp (50 gm)

Honey - 1 tbsp

Beat the cream for a bit and mix in the honey

Praline topping

Honey - 4 tbsp

Sugar - 4 tbsp

Cashew Nuts - 25 gms (Split/halved)

Water - 1 tbsp

Caramelize the sugar with the specified quantity of water. When the mixture turns dark brown, add the cashew nuts and stir well, pour the mixture onto a well greased tray. after this cools, break it into pieces and crush it in a mixer (Remember not to powder this finely, it should be crunchy)

Cover the surface of the roll with the praline

Assembling

After the sponge is turned over onto the greased sheet, trim the edges of the cake.

Spread the cream filling evenly

Now Roll the cake with the paper, away from you, like you would fold a mat. When you reach the end, keep it held for 10 -15 seconds so that it stays in place well (You could also place it on a tea towel and roll)

Brush a bit of honey on the surface of the roll and sprinkle the praline over this.

Leave it in the fridge to cool for a bit and cut into 1/2 inch pieces

What not to do

My roll tin wasn't greased well enough I think; I had a hard time taking the sponge out without damage. Grease your tin well; it would also help to line it I think

Also grease the sheet onto which you are turning over the prepared roll

Remember only to crush and not powder the praline. I was happily pre-occupied and powdered it ever so finely!!

Recipe Source: Ummi Abdullah ('Malabar Pachakari Vibhavangal')

Mampazha puliserry -

2012-03-09T03:59:00.001-08:00

You know what this means! It seems summer's here again and like every time, back with a vengeance, well at least this side of the globe it seems so. Summer thankfully also brings with it mangoes, jackfruit and well, more mangoes.....

It's amazing how a mango transports most grown ups back to their childhood. Of 'those better days', of friends, of endless banter, of summer holidays, of wonderful grandmothers, of times everyone loves to go back to.

The Mango has a star role in all these precious and timeless tales. Sliced raw mangoes with chilli powder and salt, or chilli and oil, as you like it; mangoes chopped to just the right size glistening in coconut oil (We love our coconut oil, this side of the world - Let's just say, what olive oil is to the Italians, coconut oil is to Malayalees. ) with just the right pinch of chilli and salt in every mouthful and ripe mangoes with their wonderful juices seducing the taste buds.

Mampazha curry/pulissery, however you would like to call it has always been a favourite with any mango lover in Kerala. It’s a double bonanza, have the mangoes for lunch/dinner with rice and more mangoes for dessert. So this time we went to Ottapalam for the Chinakkathur pooram (I have to have a whole new post on that), J’s amma, made mampazha pulissery. It’s a family favourite. You can never have enough of it. So I thought, why not kick off the summer with the ‘King of Summer times’

Mampazha Pulissery

What you need

Mangoes (Puli Manga) - 6 to 8

Turmeric Powder - A pinch

Chilli powder - 1 tsp

Salt - To taste

Jaggery - 2 to 3 pieces

To Grind to a fine paste

Grated Coconut - 4 to 5 tbsp

Peppercorns - 4 to 5

Jeerakam/Jeera - 1/2 tsp

Curds - 2 tbsp (optional - If the mangoes are not too sweet and a bit sour, avoid the curds)

For the Tempering

Oil - 1 tbsp

Mustard Seeds - 3/4 to 1 tsp

Red Chilli - 1to 2

Curry Leaves

Here's How

Peel the skin of the Mango, and boil the mangoes in water enough to immerse it. Also add turmeric, chilli powder and salt

After the above mixture has boiled well and the mangoes seem to have been cooked; add the jaggery, and leave to boil again.

Now add the ground paste to the mango mixture and let it boil. Remove from fire.

For the tempering - Heat oil. Add mustard seeds. After it crackles, add the red chilli/s (broken into half) and curry leaves. Add this to the Mango curry.

Serve with Rice

Recipe Source: Parvathy Pathy (J's Mum)

Dhokla - Gujarat's delicious Ambassador

2012-03-01T06:15:00.002-08:00

Dhoklas are a staple in every Gujarati household as I understand. A steamed gram flour snack for guilt-free indulgence. I have personally tasted it only once at my Gujarati friend’s place. The taste intrigued me; it is light and fluffy, with a bit of sweet and a bit of spice. It’s been so long now, that I don’t distinctly remember. That is all I could recollect.

I have been wanting to make Dhoklas for a while now; the desire to have them rekindled, ever since I saw Ms. Madhur Jaffrey make it on a TV show. I didn’t have a pen at hand to note doen the recipe and I couldn‘t find the video or the recipe on the internet. So I have been on the hunt for a good recipe since.

That’s when the most recent issue of ‘BBC Good Food India’ carried with it a booklet on popular Gujarati cuisine, published by the Gujarat Tourism Board, also featuring who else, but our good ol’ friend ‘the dhokla’. Dhoklas are usually served with tomato/chili sauce or coriander chutney. I ran out of

coriander, so the sauce it was. It may seem a bit incomplete without the sauce/ chutney; it did to me.

Fruit Salt, as per the recipe is absolutely essential to add sponginess to the end result. I didn’t quite know what Fruit Salt is. It is available in India under the very popular brand name ‘Eno’. It is an antacid; The batter fluffed up in an instant on the addition of the fruit salt. I suppose it does work in ‘6 seconds’ as the makers claim!

These are indeed as the Gujarat tourism Board says, ‘Gujarat’s delicious ambassadors’.

What you need:

Gram Flour (Besan) – 100g

Semolina (Rava) – 15g

Sugar – 40g

Ginger-green chilli paste – 5g

Citric Acid – 2.5g

Salt – To taste

Fruit salt – 10g (I used ‘Eno’ - regular)

Mustard Seeds – 5g

Sesame Seeds – 5g (I used white)

Green Chillies – 5g

Asafoetida – 1g

Water – 200ml

Curry Leaves – 3 (As you please)

Here’s How:

Combine Besan, Semolina, sugar, ginger-green chilli paste, citric acid and salt along with a little water (approximately ¾ cup) in a bowl and mix well with the help of your hand to get a smooth and thick batter

Divide the batter into 2 equal portions and keep aside

Add 1 tsp of fruit salt to a portion of the batter and mix gently. Pour the batter immediately into a greased 125mm diameter thali (think approximately pan pizza size) and spread evenly by rotating the thali clockwise.

Steam in a steamer for 12-15 minutes, or till the dhoklas are cooked. Keep aside.

Repeat steps 3 to 5 to make one more thali of dhoklas.

Heat 3 tsp of oil in a small pan and add the mustard seeds. When the seeds crackle, add the sesame seeds. Next, combine the green chillies, asafetida and curry leaves; mix well and sauté on a medium flame for a few seconds

Remove from the flame and add 1 & ½ tbsp of water and mix well. Pour this tempering over the dhoklas. Cool and cut into pieces. Garnish with coriander and serve hot.

Recipe & content Source: ‘State on a Plate’ – Gujarat Tourism Board (Pamphlet with ‘BBC Good Food India); Wikipedia

Hummous, Falafel and Tahini - A Middle Eastern affair with chickpeas/ Kabuli Chana

2012-02-22T02:55:00.001-08:00

I must say, the title of this post, were words I was completely unaware of, till I moved abroad.

‘J’ says it’s all thanks to him, that I’m now enlightened. Hmmph!! J would always pick up a small pack of Hummous from the ‘Middle East’ shelf, in the supermarket and pita bread to accompany it. I have had no affinity for hummous, sans some flavoured ones. That too, I have never wanted or ‘felt’ like having hummous. Obviously ‘J’ does.

Now that we are in India, he gets ‘Hummous’ withdrawal sometimes I think. Hehe. Just joking. Hummous, is not available in the supermarkets in the city where I stay; Tahini is, though. Each time, we go for a buffet dinner to our favourite restaturant here, J loads up Hummous and some carrot or bread sticks and savours every mouthful.

When Amma came to visit us in Michigan, she loved the Falafel wrap from a café called ‘Jerusalem Garden’, which specialized in Middle Eastern food. Would Being a vegetarian, Amma’s favourite meal on a weekend would be a ‘Falafel Wrap’. As you can imagine Amma and ‘J’ would be raving about the falafel and the hummous respectively, while I would be left wondering when my shawarma would arrive!!

I recently saw a re-run of Masterchef India on TV, where the chefs were conjuring, much to Amma’s delight, what else!,Falafels! So I looked up a recipe for Hummous, and decided to go with ‘Smitten Kitchen’’s version. The recipes for Tahini and Falafels are from ‘Masterchef India’, the recipe of which has been referred from here.

I shallow fried the falafels, instead of deep frying as the recipe suggests. It was ok, but J said the consistency was a bit different. So, the next batch was deep fried. I would suggest deep frying the falafel.

As for the Hummous, you could adjust the lemon juice, based on your preference. J added a bit more juice according to his taste. I made only half the quantity of what the recipe suggested. It yielded me 2 standard bowls of hummous. (the green bowl shown In the first pic)

Hummous

Makes 4 cups

1 1/2 cups dried chickpeas, soaked overnight

1 teaspoon kosher salt, divided

3 garlic cloves, peeled

3/4 cup sesame seed paste (Tahini, recipe given below)

1/2 cup fresh lemon juice, and more to taste

Cayenne, hot Hungarian paprika or za’atar

2 tablespoons chopped parsley

2 teaspoons olive oil

1. Rinse the soaked chickpeas well and drain them before putting them in a saucepan and covering them with plenty of fresh water. Bring to a boil; skim, add one-half teaspoon salt, cover and cook over medium heat, about 1 1/2 hours, until the chickpeas are very soft (you might need to add more water).

2. Meanwhile, crush the garlic and one-half teaspoon salt in a mortar until pureed. Transfer the puree to the work bowl of a food processor, add the sesame seed paste and lemon juice and process until white and contracted. Add one-half cup water and process until completely smooth.

3. Drain the chickpeas, reserving their cooking liquid. Add the chickpeas to the sesame paste mixture and process until well-blended. For a smoother texture, press the mixture through the fine blade of a food mill. Thin to desired consistency with reserved chickpea liquid. Adjust the seasoning with salt and lemon juice. The hummus can be kept in an airtight container in the fridge for up to a week.) Serve, sprinkled with paprika (or za’atar) and parsley and drizzled with oil.

(I used some chilli flakes)

Tahini Sauce -

White Sesame seeds - 30 gms

Olive oil - 1/4 cup

Toast the sesame seeds. Do not brown

Put in blender and make a fine paste with olive oil.

Falafel -

Whole chick pea ( Kabuli Channa) - 200 gms

Onion - 1 medium - finely chopped

Green chilies - 1-2 - to taste - finely chopped

Parsley - I used coriander

Garlic - 3-4 - finely chopped

Cumin powder - 1/2 tsp

Coriander powder - 1/2 tsp

Salt to taste

Oil for deep frying

( I do not know if ginger was used, but finely chopped ginger would add to the taste)

Soak the chickpea ovenight or atleast for 6-8 hours

Drain. And make a paste in the blender with green chilies and garlic

Add the chopped onions, green chilies, the spice powders

The salt and coriander leaves/parsley

Mix well

Make small balls, flatten and place in hot oil

This does not require any binding, and do not disturb them when frying, only gently turn over when under side is brown

Drain and keep aside

Recipe Source:
Hummous - Smitten Kitchen
Falafel and Tahini - Masterchef India, A Liberal dose of Masala

Pulissery -

2012-02-13T08:20:00.000-08:00

After shifting to the UK post nuptials, one of the major things, other than the country, the people and the dreadful homesickness, I had to get accustomed to, was cooking for myself and the better half. I still feel sorry for poor J.; to say I was terrible is an understatement!!! I still laugh about the days, where I used to stand next to the stove, waiting for the onions to brown, not realizing really dark brown can mean burnt, or the days when I added 2 cups of water into the chicken curry only to have water flooding out from the pot. (now you realize what I meant when I said I wasn’t exactly good. )

That’s when I realized chicken produces it’s own stock, and onions have to be stirred!

I consoled myself saying everyone starts off like this. Then, I happened to speak to one of my friends, who had recently shifted abroad after her wedding. I took upon myself, the noble task of advising and reassuring this friend.

The conversation went like this after the usual banter and gossip

Myself: how is the kitchen management front?

Friend: It’s going ok..

Myself: (thinking in my head)..poor thing! I must tell her all what I learnt!

Myself: It’s ok…It will only get better, trust me (Really! This was the next day after the chicken fiasco). After all it’s only been a week since you arrived. So what did you try today?

Friend: Just some vellappam , mutton stew, ginger chicken, egg fried rice and aloo jeera…

Myself: quite obviously Blank and speechless!!!

Friend: Hello?

Myself: You have got to be kidding me!!!!!!!!!!!!!!!!!!!!!!!!!!!!! (I can’t tell you how bad I felt for J that moment; It’s worse coz J, to this date has never complained about what is on the table, and he always has whatever I make, without the slightest wrinkle. And I don’t get a chance to try and not produce a wrinkle when I eat his food, because he cooks much better than me! Thank God!)

Haha! It still makes me laugh.

One curry kept getting repeated mention during occasional conversations was pulissery. I must say I had never been a huge ‘curry with rice’ fan. I always though pulissery and moru kootan are synonyms. But, seemed it wasn’t. One day as I sat wondering about the next day’s menu, I thought why not pulissery? Since my friend lived on the other side of the pond, I looked up a recipe on ‘pachakam.com’, a messiah for amateurs like me. This is way before I discovered the existence of food blogs.

This is absolutely an easy recipe! Takes minutes to put together and the Result is spectacular! It is a ‘My mum-in-law took the recipe down’ recipe…hehehe..

It’s what I call an easy to make favourite. The flavor is quite traditional. The original recipe doesn’t call for vegetables in it, but you could use the veggies traditionally used in moru kuttan like, ash gourd (kumbalanga) or the raw green plantain (kaya). It tastes even better with fish curry, specially, fish cooked in coconut milk …..Y_U_M!

I make it quite often, and It comes well each time. I’ve made it for guests and they have loved it too. It’s the kind where you want to keep on helping yourself only to the curry, even after your meal. Try and make your favourite fish curry with it and works together like a dream.

Pulissery

What you need:

Curds (Thick and Sour) – 2 cups

Grated Coconut – ½ cup

Green Chilles - 2

Garlic pod – 1

Jeerakam (Cumin Seeds) – 1 & ½ tsp

Small Onions – 1-2

Turmeric powder – ½ tsp

Coconut oil – 2 tbsp

Mustard Seeds – 1 tsp

Cumin seeds – 1tsp

Fenugreek seeds – ½ tsp

Curry leaves – 2 tbsp

Sugar – ¾ tsp

Salt to taste

Water -1/2 cup

Here’s How:

Grind coconut, green chillies, garlic, ½ tsp cumin seeds, small onion and turmeric powder into a fine paste

Beat the curd by adding this paste, salt and sugar

After beating, the mixture should be of medium consistency. If needed, add ½ cup water, along with the curd mixture

Splutter mustard seeds, and add 1 tsp cumin seeds along with fenugreek seeds and curry leaves and mix well

Pour the curd mixture into the pan and keep it on medium flame, stirring continuously, until it becomes warm

(Never allow the curd mixture to boil)

Remove from fire and sprinkle roasted fenugreek powder over pulissery and mix well

Ta…da

Recipe Courtesy: Pachakam.com

Apple Slice - apples, crumble and a sponge!

2012-01-23T04:05:00.000-08:00

An apple a day, keeps the doctor away!!!

At home here, apples are always in plenty. It’s just one of those fruits, which apparently doesn’t do one’s body any harm. Achan, (That’s what we call our fathers, this side of the map) has been advised ‘an apple a day’. No oranges and no bananas! My grandmother, who blood it seems on the sweeter side, has been advised an apple as well. J tries to have one with lunch daily. And I‘m trying to see that lil’ K has an apple. A slice or 2 is all that I can seem to coax him to have!! Sigh!!

And, as for me, I had some sugary problems when I was pregnant with K. (Read gestational diabetes). So all the fruit I could have in the last trimester was an apple. Some really persistent Blood Pressure as well, meant no salt and no oil. Life was pretty bland. It’s no surprise I suppose, then, that K loves bland food. He likes pasta, crackers, the odd muesli snack…Then I thought, looking at the brighter side, K would love apples, since I was having them in plenty. Sigh again!!!

So then, the moral of my rather long story being…apples it seems are really good for you! So then, J bought a kilo of apples and a rather health conscious visiting relative got another kilo the same day, with very good intentions, and unaware of the overflowing fruit basket.

Our house did look like we managed a good harvest from the backyard apple tree (I wish! I saw someone on TV, shaking a healthy orange tree in their modest backyard, for a bountiful basket to make marmalade!), So then, anyway, thanks to the excess apples, I realized the recipe which has been looming in my mind for a while.

The slice has a sponge cake base, apples and cinnamon filling, and a crumble topping! YuMmMy!!!! Doesn’t it sound wonderful!

I found it is easy to put together and thought the apples could have used a tad bit more cinnamon. You could have it on its own, but J and I thought something’s amiss.

So, then custard was made to give the apple slice company and it proved to be a wonderful partnership indeed!

Then again..as they say…’If the doctor is handsome, keep the apple away!’…tee hee…

Recipe Source: Donna Hay

Savoury Bread Cups

2012-01-13T03:01:00.000-08:00

Bread going stale? Use it well…Here’s how!

So, I was sorting my cupboard today. I hate sorting my cupboard, coz’, then I’m faced with the dilemma of throwing things away. I hate throwing things away!

So, I found my first proper wallet, which I was always sooo proud of, my old visiting cards, and a lot of other things, I had forgotten, existed! I obviously don’t need them…but I just can’t seem to let go!

I have much sadly and very unwillingly come to the conclusion, that I am indeed a hoarder!!! Sigh!

You have to agree, it’s much worse when it comes to food. I have always had a problem when it comes to bread. When the supply exceeds the anticipated demand, and suddenly, it appears to go stale, and your grey cells start pondering as to what can be done with the poor loaf!

I’m sure almost everyone would have a ready list of solutions to offer. Let me add one more a yummy solution, to your list.

These lil’ bread cups are truly delightful. You can change the filling according to your preference (sausages or paneer would be great as well!), and be rest assured that the cups will be wiped off the plate. It’s a good and quick snack/lunch for children, a good starter for parties and a super fast Sunday brekkie!

I didn’t use the tomato ketchup and went a bit easy on the cheese, but it was lovely, and tasted like a mini pizza fresh out of your oven.

Savoury Bread Cups

What you need

For the bread cups

12 leftover bread slices

butter for greasing and brushing

For the filling

2 tbsp oil

1/2 cup chopped onions

1/2 cup chopped capsicum

1 cup chopped tomatoes

2 green chillies, finely chopped

2 cups boiled sweet corn kernels (I used green giant)

salt to taste

Other ingredients

1/2 cup tomato ketchup (I skipped on ketchup )

1/4 cup grated processed cheese

Here's How

For the bread cups

Remove the crust from the bread slices

Wrap the bread slices in a muslin cloth and steam them for 5 to 7 minutes in a steamer.

Roll a little with a rolling pin and press into the cavities of a greased muffin tray.

(I didn’t have a muslin cloth at hand, so, I used parchment/butter paper instead. It’s easy to roll the bread when you take it out as it will be soft, and rolling makes it easier to push it in the cavity of your muffin tin)

Brush with melted butter and bake in hot oven at 200ºC (400ºF) for 10 minutes or until crisp. Keep aside. (This depends on how crisp you want it; I took it out in about 5-6 minutes)

For the filling

Heat the oil in a pan, add the onions and sauté till the onions turn translucent.

Add the capsicum, tomatoes and green chillies and cook for 5 minutes over a medium flame.

Add the corn and salt and cook for another 2 minutes.

Divide the filling into 12 equal portions. Keep aside.

How to proceed

Fill a portion of the mixture in each of the bread cups, top with some tomato ketchup and sprinkle some cheese on top.

Bake in a pre-heated oven at 200ºC (400ºF) for 5 to 10 minutes or until the cheese melts.

Serve immediately.

Recipe Source: Tarla Dalal (Cooking and More)

New Year Hamper

2012-01-07T09:42:00.000-08:00

A very Happy New Year to you and your loved ones!

I wish you a healthy body and a healthy mind!

I wish you positive energy and spirit!

I wish you strength to get you through turbulent times!

I wish you love and friendship to keep you warm!

And as I would love to say…

‘Feed your tummy…feed your soul!’

Well, that’s what I love my blog to be about, food for the tummy/ palate and food for the spirit.

In keeping with the above theme, I decided to give New Year hampers to family. I’ve always wanted to do festival hampers and am sooo happy I did it finally…there’s some more to go. I really couldn’t spend enough time on the photos, as I would have like to.

I tucked some of my fruit cake, cherry biscuits and chocolate fudge in the boxes. We had a few unexpected guests , so had to make another batch of fudge (Who’s complaining?!! Tee…heee). I came across a recipe in the 'Joy of baking' website called Icebox cookies (I like to call them cherry cookies). For the fudge, I followed Nigella Lawson's recipe.

Icebox Cookies (Cherry Cookies)

What you need

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

1 cup (200 grams) white granulated sugar

1 large egg

1 1/2 teaspoons pure vanilla extract

2 2/3 cups (345 grams) all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (175 ml) candied red cherries, chopped

Here's how

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (3-4 minutes). Add the egg and vanilla extract and beat until incorporated. In a separate bowl, sift or whisk together the flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until a dough forms. Stir in the cherries until evenly distributed throughout the dough.

Divide the dough into thirds. Place each third of dough on a large piece of parchment or wax paper. Smooth and shape the dough into an evenly shaped rectangle that is about 7 inches (18 cm) long. **

Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and place in the refrigerator to chill for at least three hours, or up to three days. (The logs can also be frozen for about one month. If freezing, it is best to let the logs stand at room temperature about 15-20 minutes before slicing.)

Preheat oven to 375 degrees F (190 degrees C) with the rack in the center of the oven. Line two baking sheets with parchment paper.

Using a thin bladed knife, slice the logs into 1/4 inch (5 mm) thick slices.Place the cookies on the prepared baking sheets, spacing about 2 inches (5 cm) apart. Bake for about10 minutes, or until lightly browned. Remove from oven and cool completely on a wire rack.

Store at room temperature for about five days or baked cookies can be frozen for a couple of weeks.

Makes about six dozen cookies.

** (I had to reread this instruction to understand well. Let me make it a bit simpler for people like myself. Divide the dough into three parts, and use your beautiful hands to shape them into mini loaves; so that you get rectangles when you cut them later)

Grape and Beetroot Wine

2011-12-17T04:31:00.000-08:00

Christmas time…Mistletoe and Wine

Couldn't help taking a pic in vivid! but that turned the colour to red! that's not the colour you get...the actual colour follows

Homemade wine, I understand, is as important for many households as is the quintessential fruit cake.

Unfortunately, I have never been a great fan of wine or alcohol; and I must admit, I really hadn’t seen a bottle of wine, till I got married and relocated to the UK. (Well, at home, we rarely saw a bottle of alcohol in any form. No one at home is particularly fond of the popular beverage)

J on the other hand, loves his wine. You can imagine my wonder and absolute ignorance, as I walked across the long aisle of wine bottles, wondering how on earth, so many flavours can possibly exist; and J carefully reading the origin and the components on the wine bottle, along with many others of course. Wine, it seemed was a serious affair indeed.

Wine, I understood is such a big part of the food culture there. The sheer variety and selection was amazing to me. Wine was matched to the food you have or the preparation of meat you choose. What a strong palate one must have, I wonder, to appreciate the fine and unique differences.

This time we came on a holiday to J’s place, amma had made some lovely wine. (Daddy and Jagdish say it’s really nice). I obviously only smelt it and got a bit heady. Then I thought, in keeping with the spirit of the season, why not I share it. No, I didn’t make it, but do intend to. Hehe.

I hope you and your family enjoy the season a lil’ bit more with the homely warmth this wine will bring

What you need

Grapes - 1 kilo
Beetroot - 1 (big; chopped)
Sugar - 500 gm
Cinnamon, Cloves, Cardamom - 5 grams each
Mace - a small piece
Ginger - 100 grams
Yeast - 1 tsp (optional)

Here's how

Crush Ingredients 4, 5 and 6 together
Boil the chopped beetroot and the grapes in 2 litres of water (When the grapes move crushed spicesto the bottom of the pan, that means they are done)
Now, add the crushed mixture and boil again
Remove from fire, cool and filter
At this point you can add the yeast if you choose to (Amma didn't add it). Also add the sugar and mix well
Now transfer this to a porcelain jar (ideally, or you can you a glass jar which is airtight), cover the opening with a cloth and put the lid on
Keep for 4 days (ideally in a dark place) and filter again (Amma says there was nothing really left to filter)
Transfer to a a glass bottle and soak up the season as required!!

Of ‘Happily Intoxicated’ dry fruits

2011-12-08T08:19:00.000-08:00

Tis’ the season to be jolly…fa la la la la la la la

It’s that time of the year again!

If you’re from Kerala, India, you would know more than a thing or two about plum cakes/ fruit cakes. The bakeries brim over with zillions of plum cakes. Christmas has to have a fruit cake coming with it. I’ve never been a huge fan of plum cakes, but everyone else in the family is, especially the mister

So, I thought why not I soak some fruits this year for a larger cause – the family. I have been eyeing Ria’s fruit cake recipe(Ria’s collection) for a while now. I’ve soaked the fruit as per her ‘Betty Mama’s’ recipe. One feels delighted while soaking the fruits; the ingredients are soooooo christmasy (I know…you’re thinking…duh…it’s Christmas!)

I soaked 2 batches and love looking at it every other day! They look so happy, soaking up the rum and other goodies. Anchechi tells me it smells like a fruit cake already!...I wanted to make the fruit cake this week, but we planned a sudden trip so, will make the cake after I return.

Till then, let’s soak up the season people!

Chai Masala (Spice blend for tea)

2011-12-03T02:24:00.000-08:00

Garam Garam Chai!

I am one of those people for whom the day doesn’t really start without a ‘cuppa’, which in my case is predominantly Tea. Oh! The lovely beverage…how it lifts your spirits on a dreary, cloudy day! How it gives you energy and warmth on a rather tiring day…How it awakens the mind and the body on the first sip in the early morning chill..(I know!)

My family is addicted to tea. We have to have that morning cuppa to start the day. I personally feel something’s amiss when I don’t get my morning and evening cuppas.

My sister introduced me to the tea and spice partnership, which I was totally unaware of. She started off with the simple cardamom – it’s amazing how it brings up the flavor. A little crushed ginger also does wonders to the beverage. Needless to say I’m even more addicted.

So, when I stumbled upon this recipe from Tarla Dalal, I had to try it out. Just roast the spices and powder it and you’re sorted for a while. As per the recipe, this powder keeps for a year if refrigerated.

When you prepare it, the aroma of the spices gives you such a heady feeling; it’s wonderful! The recipe suggests using a quarter teaspoon for a single cup of tea, but you could adjust that according to your preference.

Chai Masala (Spice blend for tea)

What you need

1. 1/4 cup cinnamon sticks, cut into small pieces

2. 2 tbsp cloves

3. 1/4 cup black peppercorns

4. 1/4 cup green cardamom

5. 6 black cardamoms (moti elaichi) – I didn’t have any, so I’ve skipped this one

6. 1/4 cup mace (javatri), broken into pieces

7. 1/2 nutmeg, grated

8. 1/4 cup dried ginger powder (this is available readymade in stores)

Here’s how

· Roast Ingredients 1-5 for 7 -8 minutes. Cool completely.

· Add Ingredients 6-8 and grind to make a fine powder

· Cool completely and store in an air-tight container

If you like spices in your tea, you’ll love this masala. It’s perfect for the morning cuppa. I sent some to my sister, who loved it as well. Can’t wait for my next cup of tea! ;))

The ‘NEVER-FAIL’ Chocolate Cake

2011-11-27T08:48:00.000-08:00

Everyone needs a fool-proof recipe during one’s culinary journey. What one would call the ‘safe bet’, I suppose. And that is why I am starting off my venture, with something to satisfy yours and my craving for something sweet. A recipe you can trust to work each and every time…Dear fellow enthusiasts…may I present…The ‘Never-Fail’ Chocolate Cake. The name is soo uplifting, isn’t it. That’s how we call it at home as well.

This is a one-bowl Chocolate cake recipe; As simple as it gets. A simple, lovely, chocolate cake. I make it whenever I’m pressed for time and a cake would be appreciated by my tummy and palate.(and of course..ahem.. family and guests..).

‘Simple sweet’ ; you know what I mean? no frills or anything fancy. I don’t want to analyze anything, or wonder how one made it. Amma used to make it a lot many times when we were young and when I started out with baking, this is what I made first. Anchechi (my sister) and I used to love it as kids. The results are almost guaranteed (the nature of ingredients and the oven performance barring)

This cake is perfect, if you want something simple and home-made. We normally don’t do any icing or ganache on this at home. But, it would taste even lovelier if you would like to do so. Let me know how you liked it.
I know, I know, there are are few cracks on the surface...cracks come and go...the taste remains quite the same. Don't judge this book by the cover I say!!...enjoy!

What you need…

1. 2 Eggs

2. 1/2 cup Cocoa

3. 1/2 cup Ghee or Butter

4. 2 cups Flour

5. 1/2 cup Curd

6. 1 tsp Vanilla Essence

7. 3/4 tsp Soda Bi-carbonate

8. 2 cups Powdered sugar

9. 1/2 cup Hot water

Here’s how..

Put all the ingredients in the same order as given above (1-9) & don't stir until the last ingredient is added. (Could it get easier than this!!)
Beat well to a smooth batter & pour into a greased baking dish lined with butter paper (which is smeared with butter & dusted with flour)
Bake at 180 Deg. Centigrade or 350 Deg Fahrenheit, till a skewer inserted in the centre of the cake, comes out clean