CHOCOLATE MOIST COFFEE CAKE

 

Ingredients for the cake:

Self-raising flour: 1 cup

Caster sugar: 1 cup

Cocoa powder: 1/3 cup

Salt: 1/2 tsp

Baking powder: 1 tsp (2-4 pinches)

Baking soda: 1/2 tsp (1-3 pinches)

Eggs: 2

Whole milk: 1/2 cup

Vegetable oil: 1/4 cup

Vanilla essence: 1 tsp

Boiling water: 1/2 cup

Instant coffee: 1/2 tsp (optional)

Lemon juice: 1 tbsp

Ingredients for the chocolate frosting:

Evaporated milk: 250ml

Caster sugar: 1/2 cup

Cocoa powder: 1/4 cup

Self-raising flour: 1 tbsp

Butter (preferably salted): 40g

Methods to preparation:

Frosting:

1. Heat the evaporated milk, sugar, cocoa powder and flour in a pan on low heat.

2. Mix well to form a thick and lustrous mixture; now add the butter to keep up texture and mix well.

3. Keep aside to set cool.

Cake:

1. In a bowl, combine the flour, sugar, cocoa powder, salt and baking powder with a fork if preferred or a whisk.

2. Add the eggs, vegetable oil, vanilla essence and mix well well.

3. In a separate bowl, mix the boiling water with the coffee granules and add the coffee solution into the main batter and mix well until everything is mixed well.

4. Make sure the mixture is well smooth and then add the lemon juice and mix it.

5. Prepare the baking pan and pour in the mixture.

6. Leave for about 35 minutes in a preheated oven (175 degrees Centigrade).

7. Once the cake seems to be ready, let down for about 20 minutes.

8. Divide the cake into 4 parts to stack each layer with frosting on each sliced layer. After done, drizzle all the remaining onto the cake.

9. The cake is ready to serve.

NEER DOSAI

INGREDIENTS :

Raw Rice : 3 cups

Salt to taste

METHOD OF PREPARATION :

1) Soak raw rice in water for 5 hours.

2) Grind them as a smooth batter. The batter should be little water. Mix salt to it.

3) Heat Dosa pan. One hot, spray little oil and then pour the batter as for rava dosai. Spray oil and cover with a lid. Cook till done.

Serve hot with Sambar or Chutney.

 

CARROT PARSNIP STIR FRY

INGREDIENTS :

• Carrot - 3 medium size, Parsnip - 3 
• Grated Coconut - 3 tbsps
• Onion - 1 sliced
• Green chillies - 3
• Channa dal - 1 tsp
• Moong dal - 2 tsps
• Turmeric powder - 1/2 tsp
• Mustard - 1 tsp
• Jeera - 1 tsp
• Salt to taste

METHOD OF PREPARATION :

1) Peel the skin of carrots and parsnips. Chop them finely.

2) Heat oil in a kadai. Add Mustard, Jeera, Channa dal. Saute till the dal is roasted. Add Sliced onion and 

saute till tender.

3) Add chopped carrot and parsnip to it. Add little water and cover with a lid. Cook till it softens.

4) Once the vegetables turn soft, add grated coconut, turmeric powder, sliced green chillies and salt. Mix it well for 5 minutes.

5) Remove from the flame and serve hot with Rice.

PRAWN CURRY (Village style)

INGREDIENTS :

• Prawns - 350 gms
• Tomatoes - 2 small
• Onion - 1 big 
• Chilli powder - 4 tsps
• Turmeric powder - 1 tsp
• Salt to taste

To grind :

Jeera - 1 tsp

Dried RedChillies - 10

Coconut pieces - 6

Coriander seeds - 2 tsps

Fennel seeds - 1 tsp

Dry roast them and then blend them finely with little water.

METHOD OF PREPARATION :

1) Clean and devein the prawns and marinate with ginger garlic paste, turmeric powder, salt and chilli powder for an hour.

2) Heat oil in a pan. Once hot, saute onion and tomatoes till tender.

3) Add in the grinded masala with little water. Add in Chilli powder, Turmeric powder and Salt.

4) Then, add in the prawns. Bring it to boil, cook till the oil separates out.

Serve hot with Rice or Roti.

PANEER BUTTER MASALA

INGREDIENTS : 

Paneer -- 200 gms 

Cashews --- 15 pieces 

Curry leaves 

Chilli powder -- 2 tsp 

Turmeric powder -- 1 tsp 

Garam masala -- 1 tsp 

Jeera -- 1 tsp 

Salt to taste

TO GRIND:

Onion -- 1 big

Tomatoes -- 3

Cloves- 2

Bay leaves - 1

Cinnamon sticks- 2 small

Annasi poo - 2

Cashews- 15 pieces

Heat oil in a pan. Once hot, add cloves, cinnamon sticks, bay leaves, annasi poo. When the flavour rules out, add in sliced onion and tomato with little water. Saute till tender and soft. Switch off the flame and allow it to cool down. 

METHOD OF PREPARATION : 

1) Mariante paneer pieces with a pinch of turmeric powder and a pinch of salt for 10 minutes . 

2) Then tawa fry them with little oil.

3) Heat Butter in a pan. Once hot and melted, add grinded masala ,salt and little water.

4) Then,add fried paneer pieces. Cover with a lid and cook in slow flame till the oil separates . Garnish with Corinader leaves. Serve hot with Roti.

 This goes to Viki Xavier's Sidedishes For Chapathi.

VENDAIKKAI PULIKULAMBHU

INGREDIENTS:

Sambar onion - 1 cup

Vendaikkai/Lady's Finger/Bhendi - 250 gms

Tomato - 1 (medium)

Tamarind - a big lemon size

Mustard,Jeera and Methi seeds - 1 tsp

Curry leaves(optional)

Kulambhu Milagai Powder - 2 tsps

Turmeric powder - 1 tsp

Asafoetida - 2 tsps

Salt to taste

METHOD OF PREPARATION:

1) Heat oil in a pan. Fry the chopped vendaikkai for 2 minutes and keep it aside.

2) Heat oil in a pan.Add mustard,jeera and methi seeds.When it splutters,add onion,garlic and curry leaves.Fry till onion becomes tender.Then add chopped tomato. Saute till soft and tender.

3) Add Kulambhu milagai powder, turmeric powder and salt.

4) Then add the fried vendaikkai to it. Saute for two minutes and then add thick tamarind extract and allow to boil in medium flame. Cook in slow flame till the oil separates out and gravy thickens  .

5) Add asafoetida before removing from the flame.

Serve with Hot rice .

PEPPER CHICKEN

INGREDIENTS :

Chicken - 500gms

Onion - 2 big onions

Green chillies - 4

Dried Red chillies - 5

Salt to taste

TO GRIND :

Ginger - a small piece

Garlic cloves - 5

Coriander seeds - 1 tsp

Jeera - 1 tsp

Peppercorns -  2tsp

Dry roast the ingredients and grind them finely.

Marinate the chicken with 1 tbsp of the grinded masala, turmeric powder, turmeric powder, salt and curd for an hour.

METHOD OF PREPARATION:

1) Heat oil in a pan. Saute onion till soft and tender.

2) Add in the dried red and green chillies.

3) Add in the marinated chicken with the remaining masala and add water.

 4) Cover with a lid and cook till done and the water is drained completely making it a thick gravy.

THIPPILI RASAM

INGREDIENTS :

Tomato - 1 big

Tamarind - a small piece

Salt to taste

Coriander leaves/ Mint leaves - few

Turmeric powder - 1 tsp

Hing - 1 tsp

To Powder:

Toor dal - 2 tsps

Jeera - 1 tsp

Peppercorns - 1 tsp

Thippili ( Long pepper - 1 tsp)

Dry roast the ingredients and finely powder them.

To Temper:

Mustard - 1tsp

Methi seeds - 1 tsp

Dried Red Chillies - 2 (Optional)

Curry leaves - few

Crushed garlic cloves - 3

METHOD OF PREPARATION :

1) Heat oil in a pan. Once hot , add mustard, jeera, red chillies, methi seeds, garlic and curry leaves. 

2) Add the tamarind juice, blended tomatoes and the grinded powder with turmeric powder and a cup of water.

3) Bring it to boil. When it starts boiling, switch off the flame and mix in salt. Garnish with Coriander leaves.