Sunday, July 29, 2012

Eggless Chocolate Sponge Cake, Coffee Flavored and a Celebration

While sorting out my Recipe Index recently, i noticed that i don't have a basic Chocolate cake recipe in my list. This is the first ever Cake recipe i tried and how come it didn't show in my list?,Strange !!! So, decided to do some justice to My First-Bake recipe and had a Wonderful Reason to post it!!!! We Welcomed our Second Junior on 14th of this month!!!! Yes, we are blessed with another little prince!!! We are doing fine and my elder one is enjoying his lil bro very much!! Thanks for all your wonderful wishes. 
Recipe Source : Divinetaste
1 Cup All Purpose Flour
1/2 Cup Whole Wheat Flour
1/4 Cup Cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tin/400gm sweetened condensed milk
150 gm or 1-1/2 Stick of  butter, melted
2 tbsp Instant Coffee Powder
150ml Hot Water
Chocolate hearts to decorate (optional)
  • Preheat Oven to 160C and Line a Loaf Pan with Parchment paper. I used two small Rectangle Alu-foil container's.
  • Mix together Hot Water and Instant coffee Powder, Stir well. Keep Aside
  • Sift together All Purpose Flour, Whole Wheat Flour, Cocoa Powder, Baking Powder and Baking soda. This is to ensure uniform mixing of all the dry ingredients.
  • Add Condensed milk, melted butter, Instant Coffee Mix to the flour mixture. Using a Electric Beater or a Whisk  beat/stir until well combined.
  • Pour the batter into the prepared pan and Bake for 45-50 minutes or until a tooth-pick inserted in the center comes out clean.
  • Let it cool for 10minutes, Take it out of the pan, Cut and serve Warm.
Sending this to Bake Fest Event Happening @ The Pumpkin Farm, Event by Vardhini of Cooksjoy, Let's Party - Go Bake it, happening @ My CookBook.

  • Baking Time Varies from Oven to Oven, so Bake Accordingly
  • If you don't favour coffee flavor much, then replace it using Vanilla Essence. Instead of 2 tbsp of Instant Coffee,  use 1 tsp of Vanilla Essence.

Thursday, July 12, 2012

Multi-Grain Flakes Pongal

For July Edition of Blog Hop Wednesday i m paired with PJ of Seduce your Tastebuds. PJ doesn't need any introduction. She is so Versatile with her Ingredients and creates lovely dishes. When i was browsing through her Menu, i was literally confused what to cook???? It was like, 1000's of beautiful sarees before me and i have to select only one!!!!! At last, i selected 4 and made 2, had time to click only one!!!! 
I made her Oats Kharabhath and Oats Pongal with a little change. i replaced Oats with Multi-grain Flakes. I made this Multi-grain Flakes Pongal for Evening Tiffin today and we enjoyed it a lot.  It was so light on the tummy and so healthy. My Mom and Dad being a diabetic relished this Pongal without Guilt.

1/2 Cup Moong Dal
1 Cup Multi-grain Flakes (Wheat, Barley, Oats and Rice)
3/4 Cup of Milk
3/4 Cup of Water
1-2 tsp of Pepper Powder
1/4 tsp Turmeric powder
1-2 tsp of Ghee/Oil
Salt to taste
1/2 tsp of Ghee
1 tsp of Canola Oil
1 tsp Cumin seeds
1/2 tsp of hing/asafoetida
2 sprigs of Curry leaves
2 Green Chilies, Slited Lengthwise

1 tsp of Shredded Ginger
handful of fresh Coriander leaves
1-2 tsp roasted almond flakes

  • Soak Moong Dal for 10 minutes in Water. Pressure Cook with 3/4 Cup of Water and turmeric powder for 4-5 whistles or until soft.
  • In a Non-Stick Pan, add a tsp of Ghee/Oil, and roast the Multi-grain Flakes, until golden brown. Take care not to Burn it. Keep the flame low and roast.
  • Once it turns golden brown, switch off the flame, to avoid further roasting and burning of the flakes. Add the Cooked moong dal to it and add Milk and Water to the mixture. 
  • Return it to flame and Cook in slow flame. Add Pepper Powder and Salt  and Mix well. Cook until all the liquid is absorbed. Add another tsp of ghee and Put off the flame.
  • Now in another pan, add Oil and ghee given under "Tempering". When the Oil is hot, add cumin seeds, slited green chili, curry leaves and hing.

  • Add this Sizzling Tempering to the pongal. Add shredded ginger, fresh coriander leaves and roasted almond flakes. 
  • Serve Hot With Moongdal Sambhar or Coconut Chutney.

Tea-Time Snack

Saturday, July 07, 2012

Trifle Pudding

It is Summer Vacation for my Kiddo, Poor fellow is getting so damn bored sitting @ home. Since we are not going to India this time, he is even more bored with the thought of not going to vacation, He Keeps saying "All my Friends have gone for vacation, why am i still in sharjah?" Poor Mommy and Daddy are tired of explaining him the reason why? Two of my friends too had a baby this time, he compares me with them saying "Amma you Lost the race, that aunty won the race by giving Shrisha(name of their daughter) first"? Now come on tell me, how to handle this guy? 
Apart from this, another big thing is to keep him happy with Food. It is so damn hot here, even @  9 in the night, we get a super hot breeze of Air. Keeping kids hydrated is one big task.I try to give him some fresh fruits to keep the body cool. Now to make a kid eat Fruits, hope you all understand the work involved!!!!!! This recipe of Trifle Pudding, i came across @ Food Food channel program Budget Kitchen. Loved the Simplicity of the recipe and all the healthy ingredients involved. A Definite Kid Please recipe. Try it, you will definitely Love it and make it often!!!

200gms Whipping Cream
2 tbsp of Brown Sugar
2 slices of Vanilla Sponge Cake/Chocolate Sponge Cake, Cut into cubes
1 tsp Vanilla Essence (optional)

For Custard
1 tbsp Custard powder  + 1 tbsp Water
1/2 Cup Water

Fruit Basket
1 Apple, Cored, Chopped
1 Mango, Chopped
1 Medium-sized Peach, Deseeded, Chopped
1/2 Cup Pomegranate Pearls 
Maraschino Cherries, for Garnish
To Make Custard
  • Mix Custard Powder with water and make a mixture without any lumps.
  • Boil 1/2 Cup of Water in a pan, when it starts to boil, reduce the flame, Add the custard mix to it and keep stirring with a whisk. Let it cook for 5 minutes, keep stirring, as it reaches the gooey consistency with a wonderful glaze on top. By this time, the custard would have thickened well to a jelly form. take it off the flame.
  • Making Custard with water, this might sound different for some, but this definitely gives a wonderful glaze to the custard. This too i learnt from another TV Program.

To Make the Trifle Pudding
  • In a Deep Bowl, Add whipping Cream and sugar and using a Blender,  blend for 5-8 minutes. The cream will start forming stiff peaks. 
  • To this Whipped Cream, add chopped fruits, Prepared Custard, Pomegranate pearls, Sponge Cake and Mix well. 
  • If adding Vanilla Essence, add now and Mix well.
  • Fill in Small Ice-cream Bowls and garnish with some maraschino cherries and pomegranate pearls and Serve.
The Pudding is not very sweet, i didn't want to spoil the natural sweetness of the fruits by adding Sugar. The Pudding can be cling-wrapped and stored for 2 days, if it stays that long!!!! I made a Big Bowl of 4-5 servings, shared some with my neighbor and the rest my kiddo and hubby devoured the same day!!!!! Tummy Happy and Mommy too Happy Happy!!!!!

Sending this to Kids Delight - Evening Snacks, happening @ Cooks Joy, Event by Srivalli

Friday, July 06, 2012

Paruppu Keerai Sambhar/Purslane Leaves Sambhar (No Tamarind)

In my Previous post of Paruppu Keerai with Masoor Dal i have told the health benefits of this Humble, yet healthy Greens. I try to cook them whenever i get them. This Green can be cooked with various dal to give a different taste, so you dont get bored eating the same thing again and again. Here is another Tasty and Tangy recipe using this Keerai/Green.
2 Medium Bunches of Paruppu Keerai/Purslane Leaves (approxiamely 3 cups)
1/2 Cup Toor Dal/Pigeon Peas
2 Medium Size Tomato, chopped or 3 tbsp Tomato Puree
2 tsp Sambhar Powder (Homemade/Store bought)
2 tsp Freshly grated Coconut
Salt to taste
1-2 tsp Canola Oil
1/2 tsp Mustard Seeds
2 Red Chilies, round variety, crushed
1/4 tsp Methi Seeds/Fenugreek Seeds
1/4 tsp hing
1/4 tsp turmeric powder
2 sprigs of curry leaves

  • Pressure Cook Toor Dal/Pigeon Peas with little turmeric for 3 whistles or until soft. Wash, Clean and Chop Paruppu Keerai/Purslane Leaves. 
  • Heat Oil given under "Tempering" in a Non-Stick Pan, Splutter mustard seeds, add hing, curry leaves, methi/fenugreek seeds, crushed red chilies and saute for a minute.
  • Add Chopped Tomatoes or Tomato Puree and add 1/2 Cup of Water. Add Sambhar Powder and Cook until Tomatoes are soft and oil separates.
  • Add Chopped Purslane Leaves and another 1/2 cup of Water. Add Salt and Coconut. Mix well. 
  • Let this Cook for 15 minutes. By this time, the sambhar would have turned to a thick gravy. If it is too runny, let it sit for 5 more minutes.
  • When thick gravy consistency is reached, switch off the flame. Serve Hot with Rice or Relish it with Roti's too, i prefer both.
Sending this to Show Me your HITS - Lentils and Legumes, happening @ Nalini's Kitchen, Event by Sangeetha, MLLA- 49, happening @ Briciole, Event by Susan.

Wednesday, July 04, 2012

Pressure Cooked Plantain/Nenthram Pazham

Living in Dubai, i have got lot of Keralite Friends. I Love their Food, so Aromatic n Delicious. One among them, is this easy recipe of Pressure-cooked Plantain/ Nethram Pazham. Many of my friends serve this as a Evening Snack for their kids and swear by the Benefits of this.
Though my kiddo was a bit hesitant to have it, i cajoled him to try it atleast, then he had half the fruit, that itself is a big success. 

1 Plantain/Nethram Pazham
1-2 tsp Brown Sugar
1 tbsp Ghee


  • Take Nethram Pazham/Plaintain, make 3-4 slits on top, and pressure Cook for one whistle or steam-cook for 15 minutes.
  • Once the pressure releases, Remove the Banana Skin, Cut it in two pieces.
  • Sprinkle Brown Sugar and top it with some Ghee and Serve Warm.
Sending this to Kids Delight - Evening Snacks, hosted by Vardhini of Cooks joy, event by Srivalli.

Tuesday, July 03, 2012

Pesarattu/Green Gram Dosa/Mung Bean Crepe

Thinking of a Breakfast on a Weekday Morning is a real Work, that too with somebody like my little devil!!!!! 
Amma (Me) : Naras shall i make Poori?
Naras : No, 
Amma (Me) : What do you want?
Naras : mmm!!!!,  Dosa with Sambhar!!!!!! 
So, i got to think about Dosa Varieties to keep myself happy with Dosa's!!!!!Coz, he is happy with the same type of Dosa everyday, only demand is SAMBHAR!!!!!! Without Sambhar, No Dosa!!!!! :( 
 I often make this Green Gram Dosa and Lentil Adai along with the regular Dosa. Though i make it often, now only got time to post it!!!! A Delicious, Healthy and Protein-Power Packed Breakfast Recipe, that gives all the freshness and energy we need on a busy Morning!!!!!! 

1 Cup Green Gram/Mung Bean
1 tbsp Raw Rice
4-5 Green Chilies, chopped
1 tbsp of Ginger
1 medium-size onion,chopped roughly
Salt to taste
  • Soak Green Gram and Rice together for 3-4 hours. I normally soak them at night and grind in the morning. This way, the green gram will also develop some small sprouts , though not full, it is healthy.
  • Drain the excess water, Grind the dal and rice together with rest of the ingredients to a smooth batter, with half cup of water, in a mixer. Transfer the contents to another vessel.
  • I prefer to grind the onions along with the batter, since my kiddo prefers a smooth dosa. You can add chopped onions to the ground batter, before pouring the dosa.
  • Heat a Non-stick Pan, Add 2 drops of oil and wipe out well with a tissue. Take a laddle of batter, pour in the center of the pan and make a circle using the back of the laddle.
  • Add little oil along the sides, Once the sides start to brown, turn the other side and cook for a minute.
  • Again my kiddo prefers a soft dosa, so i dont leave it to become crisp. So Cook according to your preference.
  • Serve Hot with your favorite Chutney or Podi or Sambhar.
Sending this to Show Me Your HITS -Legume and Lentils Event, happening @ Nalini's Kitchen, Event by Sangeetha of Spicy Treats , and also to Kids Delight- Evening Snacks, Happening @ Cooks Joy, Event by Srivalli
Related Posts Plugin for WordPress, Blogger...