Coffee Chocolate chip cupcakes

(Adapted from passionate about baking)

Ingredients:

• 2 cups all purpose flour
• 1 tsp baking powder
• 1 pinch salt
• 1/2 cup unsalted butter, room temperature
• 3/4  cup sugar 
•  2 tbsp coffe powder
• 1 tsp  vanilla extract
• 1 egg
• 1 cup milk ,room temperature
• 3/4 cup dark chocolate chips

Method:

1. Preheat oven to 180C. Line a 12 mold muffin tray.
2. With a fork, whisk together the flour , baking powder and salt in a bowl.
3. Beat the butter, vanilla sugar, coffe powder , vanilla extract and egg in a large mixing bowl.
4. Add the flour mix and milk and blend on low speed until smooth, 30 seconds.
5. Fold in the chocolate chips
6. Spoon into muffin cases upto 2/3 full.
7. Bake for 15-20 minutes, until springy to the touch.
8. Cool in the tin for about a minute before putting onto a wire rack to cool completely.
9. Top with ganche if desired.

I know of late been busy then lazy...... to update my blog. Sorry for that...:)

Baked Custard n Cake

(Recipe source: From one of my aunt's  sis)

For the Cake Mix:

• 2 Eggs
• 1 cup flour
• 1 cup powdered sugar
• 1/4 cup cocoa powder
• 2 tsp baking powder
• 1/2 cup water
• 100 ml oil
• 2 tsp vanilla essence

For the Custard Mix

• 1 tin Condensed Milk maid 
• 2 eggs
• 1 tin water 
• 1 tbsp sugar

Custard Mix

Beat the eggs with the condensed milk , sugar and water.

Keep it aside.

Cake Mix

Sieve all the dry ingredient.

Put then in a deep bowl.

Make a hole in the center and the egg yolk , water , oil and vanilla essence.

Then beat them well.

Beat the egg whites and it into the mix.

Mix well.

Method

Pour the custard mix into a dish.

Pour the cake mix into the same dish.

Place the dish on baking tray with water in it.

Bake in a preheated oven 175C for 1 hour.

Once done serve with chocolate sauce.

Loved the way ..... I made it...!!!

Brownies...... smitten kichen

Ingredients:

• 10 tbsp / 141 grams butter
• 1 1/4 cup sugar
• 3/4 cup + 2 tbsp cocoa powder
• 1/4 tsp salt
• 1/2 tsp pure vanilla essence
• 2 large eggs cold
• 1/2 cup all purpose flour

Method:

1. Combine the butter, sugar, cocoa and salt in a medium heat proof bowl. 
2. Set the bowl over a pan of simmering water.
3. Stir from time to time until the butter melted and the mixture is smooth.
4. Remove the bowl from the pan.
5. Stir in the vanilla with a spoon.
6. Add the eggs one at a time and stir vigorously after each one.
7. When the batter looks well blended and the flour and stir it until u cannot see them.
8. And then beat for at least 40 strokes with a rubber spatula.
9. Bake in a preheated oven for 30 minutes or until the tooth pick comes out clean.

Smitten Kitchen is a lovely blog.... if time permits you do have a look...:)

The Brownies turned out so tasty ... !!

Marbled chocolate cupcakes

Marbled cupcake recipe is from  "muffins & bakes" book. 

Ingredients:

• 175 grams soft margarine
• 175 grams caster sugar
• 3 eggs
• 175 grams self- raising flour
• 2 tbsp milk
• 55 grams plain chocolate melted

Method:

1. Put 21 paper baking cases in a muffin pan.
2. Put the margarine, sugar, eggs, flour and milk in a large bowl and, using an electric hand whisk, beat together until until just smooth.
3. Divide the mixture between 2 bowls.
4. Add the melted chocolate to one bowl and stir together until well mixed.
5. Using a teaspoon, and alternating the chocolate mixture with the plain mixture, put four half-teaspoons into each paper case.
6. Bake the cupcakes in a preheated oven 180C for 20 minutes or until well risen and springy to the touch.
7. Transfer to a wire rack to cool.

Chocolate Cake ....... by Life's a feast

Just love the way .... the chocolate cake by life's feast...... and out come was excellent.... did a bit of change for the icing...!!

Here goes the recipe..

Ingredients:

• 175 grams flour


• 1 tsp baking powder


• 1 tsp baking soda


• 2 tbsp cocoa powder


• 150 grams sugar ( I did powder it)


• 2 eggs lightly beaten


• 150 ml warm milk


• 150 ml oil


• 1 tsp vanilla essence


• ( she did use 1 tsp of cinnamon powder)

Method:

1. Put the flour, baking powder, baking soda, sugar and cocoa powder in a large mixing bowl and mix well.


2. In a separate mixing bowl, whisk together eggs, warm milk, oil and vanilla essence.


3. Make a hole in the center of the dry ingredients and pour little of the liquid mixture .


4. Mix them well  and repeat it until all the ingredients are mixed well.


5. Preheat the oven at 175C.


6. Pour the batter into a tin and bake for 30 minutes.


7. Let it cool for 10 minutes.

For the Icing: ( As for the icing work my daugtie wanted to do it so I think that's quite a work on a 9 year old kid)

• 1/2 cup icing sugar


• 3 tbsp vegetable shortening


• 1 tbsp cocoa powder


• 2 or 3 tbsp warm water

Beat the shortening then add icing sugar.

Add cocoa powder and continue beating them until .

Add warm water little by little and depending upon consistency you want.

Pour over the cake .

Stuffed Banana in Syrup

• 1 Ripe Malabar banana
• 2 tbsp sugar + 1 cup sugar for syrup
• 1 egg
• Cashews and Rasins  1 tbsp if u need
• Oil for frying

Method:

Beat the egg with 2 tbsp sugar. 

Heat 1 tsp ghee.

Add the eggs and stir well to scrambled- egg consistency.

Add cashew and raisins.

Remove from the fire.

Peel the the banana. 

Cut into 2 and slit it into four without cutting the ends.

Heat the oil and slowly put the banana in it and fry until golden brown.

Remove and cool it a bit.

Stuff the banana with the scrambled eggs and keep aside.

In a pan boil sugar with 1cup of water.

When it reaches the syrup consistency.

Remove from the fire.

Pour over the stuffed banana. 

And Serve...

And would love to share the mosaic work of my daughtie's.....

Irachi Pathiri

(stuffed Mutton or chicken Puris)

• 1 cup whole wheat flour
• 3/4  cup minced mutton or chicken
• 2 medium onions
• 2 green chillies (if you spicy then add 2 more)
• 1 tbsp ginger n garlic grated
• 1/2 bunch coriander leaves
• 1tsp turmeric powder
• Oil for frying 
• salt to taste

Make a soft dough with flour and salted water and keep aside.

Cook the minced mutton or chicken with salt and turmeric powder.

Slice the onions finely.

Chop the green chillies and coriander leaves.

Heat 1 tbsp oil and fry the onions till transparent.

Add chillies, ginger and garlic.

Add the mutton or chicken, coriander leaves and turmeric powder and salt.

Stir well until the mutton or chicken is well mixed and remove from the fire.

Divide the dough into balls.

Roll out each ball of dough into a chapati like round. 

Take a round cookie cutter and make small circles.

Take the masala and spread one side of the small circle and fold it.

Press the edges well and then cut them with a design cutter.

Deep fry in hot oil, till golden brown.

Note: If you want to add hard boiled egg  one can.  Need cut the hard boiled egg into 6 to 8 pieces and stuff inside the mini circles with masala.

Bajiya

• 1 cup kadla dal or Thoor dal
• 1 small onion
• 2 green chillies
• 1/2 tsp  chilli powder
• 1/4 tsp turmeric powder
• 2 tbsp coriander leaves or curry leaves
• Oil for frying
• salt to taste

Wash and soak the dal for  2 hours and grind coarsely.

Chop the onion, green chillies, coriander leaves or curry leaves.

Add all the ingredients to the dal and mix it well.

Add salt to taste.

Heat the oil.

Shape the mixture into small mini balls and then  press a bit.

Deep fry to a golden brown and remove.

Prawns Adukkoroti

(Prawns Layered Rice Chapati)

• 200 grams Basamthi Rice
• 200 grams Boiled rice
• 3 tbsp coconut powder or 1/2 coconut grated
• ghee or oil
• salt to taste

---

For the Prawns Masala

• 400 grams prawns
• 1 onion medium chopped
• 1/2 tomato chopped
• 1 tbsp ginger and garlic grated
• 1 tsp tumeric powder
• 1 tbsp chilli powder
• salt to taste

Method  for prawns masala:

Heat the oil.

Add the onion and fry till the onion is lightly browned.

Add the tomato and fry for few minutes more.

Add the ginger and garlic and fry for a while.

Add the prawns , turmeric powder , chillie powder and salt and fry for 2 minutes.

Then add 1/2 cup of water and coriander leaves.

Cook until the water is absorbed.

---

Clean and soak both rices together in cold water for 4 hours.

Wash and drain the rice.

Grind the rice with coconut to a very smooth paste adding a water.

Add  more water to make a thin batter as for the pancakes.

Beat well again.

Take a small vessel and grease it well with 2 tsp ghee or oil.

Pour 2 or 3 tablespoons of the batter into the greased vessel.

Add one spoon of the masala and steam till it is done.

Spread 2 tsp ghee or oil evenly over the cooked layer.

Beat the batter well again and pour 3 tbsp rice batter on top of the cooked layer.

Add masala again and cover cook till done.

Continue the same procedure till all the rice batter  and masala is used up.

Cook till it is done.

Remove the vessel and cool.

Keep it slightly titled to remove the excess ghee or oil.

Turn onto a plate .

Note: These layered rice chapati can be made without adding masala. One can have them with mutton or chicken curry or masala.

Chocolate Tray Bake

 This is a lovely recipe if you looking for a cake that would go well with tea or coffee...!!

Recipe source: What's cooking chocolate Book

Ingredients:

• 3 cups self -raising flour
• 3 tbsp cocoa powder
• 1 cup caster sugar
• 1 cup soft margarine
• 4 eggs beaten
• 4 tbsp milk
• 1/3 cup milk chocolate chips
• icing sugar to dust if you need

Method:

1. Place all of the ingredients except chocolate chips and icing sugar in a large mixing bowl and beat together until smooth.
2. Beat in the milk and add chocolate chips.
3. Spoon the mixture into the prepared tin and level on top.
4. Bake in a preheated oven, 175C for 30-40 minutes until risen and springy to the touch.
5. Leave to cool.
6. Once cool, dust with icing sugar  if you want. cut into squares to serve.

Variation: For an attractive finish, cut thin strips of paper and lay in a crisscross pattern on top of the cake. Dust with icing sugar , then remove the paper strips.

Yet ... another Chocolate Cake with icing.!!

Ingredients:

• 1 cup of flour
• 1 cup of sugar + 2 tbsp 
• 1/3 cup cocoa
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter melted and warm
• 2 large eggs
• 1/2 cup milk
• 1/2 tsp vanilla essence

Method:

1. In a large bowl mix the flour , sugar, cocoa, baking soda and salt.
2. Add the butter, eggs and vanilla and beat them.
3. Add milk and beat until the batter is smooth.
4. Preheat the oven at 175C.
5. Pour the batter into the cake tin.
6. Bake for 30 minutes or until the toothpick comes out clean.

For the Ganache: ( Reicpe source : joy of baking)

• 113 grams semi sweet chocolate  chips
• 100 ml of double cream
• 1 tbsp butter

Method:

1. Place the chocolate chips in a heat proof bowl.
2. Heat the cream and butter in a small pan.
3. Bring just to boil.
4. Pour the cream and butter over the chips.
5. And  stir until it is mixed well.

To cover the cake:

• Using a spatula  cover the sides and top of the cake with a layer of ganache
• For the writing I used butter cream icing.

Chocolate cupcakes .... ..for class party with noodles icing..!!

The last day ... before the school closes for summer break.... my daughtie was waiting for her class party ..and as usual she has promised her friends her mum will bake cupakes...!!

The recipe for chocolate cupcake is from ...Alice Medrich Recipe

And for the icing used buttercream icing with colour green and pink swirls for girls...!!

Recipe for butter cream Icing is as follows:


Ingredients: 

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 tsp vanilla essence
• 4 cups sifted confectioners' sugar 
• 2 tablespoons water

Method:

1. In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add water and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
2. Pipe the icing using the required tips. 

My daugtie calls the green icing as noodles....!!

Mug cake... or cup cake...!!

I had seen so many recipes of  mug cake in the net didn't know which one to choose. So after many tries I decided  not to add egg .... hear's my version of mug cake..

Ingredients:

• 4 tbsp flour
• 3 tbsp milk
• 3 tbsp oil
• 2 tbsp sugar
• 1 tbsp cocoa
• 1/4 tsp baking powder

Method:

1. Combine all the ingredients in the mug using a spoon.
2. Mix them well.
3. Microwave in full power for 2 for minutes and 30 seconds.
4. Cooking time might vary depending on the microwave.
5. Enjoy  immediately.

Vegetable Pulao

Method:










Saute onion in 2 tbsp of oil.

Add tomato, ginger garlic and fry for few minutes.

Add the green chilly paste and fry for few minutes  (for this paste u need to warm green chilly , ginger and garlic for few minutes and grind with little tamarind water. I usually store this paste for a month or more. My mom' recipe).
Add the vegetables and fry for minute.

Add 4 glass of water for 2 cups of rice .
Let the water boil .
Add the rice, coriander leaves and salt.
Allow it cook until all the water is absorbed.

U can serve it with curd.

Our sweet after lunch was this .... one...!!!

Meen Pathiri

(Steamed Rice-pie with fish)

These are steamed rice dough with a fish filling inside. Though it is a lengthy process , one who enjoys fish will  enjoy them. 

For the Pathiri:

• 500 grams boiled rice
• 1/2 coconut grated
• 1 tsp aniseed
• 1 tsp cumminseed 
• 50 grams small peeled
• 2 pods cardamom
• 2 big sections of banana leaf( I used foil)
• salt to taste

For the Stuffing:

• 1/2 kg pompfret or king fish
• 2 Onion
• 4 green chillies
• 1 cm ginger
• 1/2 pod garlic
• 1 tbsp coriander powder
• 1 tsp chili powder
• 1/2 tsp turmeric powder
• 2 tbsp grated coconut
• 4 cm Cinnamon
• 3 cloves
• 2 pods cardamom
• 1/2 tsp aniseed
• 1/2 bunch coriander leaves
• 1 spring curry leaves
• 2 tbsp oil
• salt to taste

Method:

Clean  and soak the rice in hot water for 4-5 hours.

Wash  and drain it.

Add the coconut, aniseed, cumminseed, cardamom, small onion and salt to the rice and grind it to a thick smooth paste, adding very little water. keep aside.

Or follow the process of making roti from kaka roti

To make the stuffing:

Cut the fish into big slices and wash thoroughly.

Apply a little chilli powder, turmeric powder and salt.

Shallow fry in hot oil and keep aside.

Slice the onions and chillies.

Grind the ginger and garlic.

Chop coriander leaves.

Grind 2 tbsp coconut to a smooth paste with aniseed, cardamom, Cinnamon and cloves.

Heat 2 tbsp oil and saute the onion and chillies.

When the onion becomes transparent add ginger and garlic.

Stir for a while and add coriander, chilli and turmeric powder.
Stir well and 1/2 cup water.
Mix the ground coconut , add to the masala and simmer for a while.
When the gravy thickens add the fresh fish and keep on the fire for few minutes more, shaking the pan occasionally.
Add the coriander leaves and curry leaves and remove from the fire and cool.

To make pathiri :
Oil your hands and shape the rice dough into balls and flatten it on a piece of foil to a a chapti 1/4 inch thick.
Make one more pathiri in the same way.
Place a piece of fish and some masala on one pathiri and spread it evenly.
Cover with the another pathiri.
Press the edges well with fingers.
Make 4 or 5 pathiris in the same way with the remaining rice paste and fish masala.


Steam till cooked.
Remove and cool.
Peel off the foil and Serve.

My lunch .... on one of 365 days.!!

I am just being lazy.... and the fact my dishwasher having a problem and after buying a new one .... my bad luck.. what would I say...the end result of toooooo much of research .... Bosch ...:(  now since its back in place..  Wish I have a chance to give a feedback of Bosch workshop of this place ..........

As for the lunch I cooked rice , yam curry  and Bitter Gourd thoran...and to end it with a scoop of London diary ice-cream...:)

Yam Curry

• 200 grams yam
• 1/2 coconut
• 1 tsp chilli powder
• 1/2 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tbsp chopped onion
• 1 tsp aniseed
• 1/4 tsp  mustard seed
• 1 spring curry leaves
• 1 tbsp oil ( used coconut oil)
• salt to taste

Method:

Peel and cut the yam into pieces and wash.

Cook the yam with coriander powder, chilli powder and turmeric powder.

Heat 1 tsp oil in a kadai and roast the coconut with aniseed to a golden brown.

Remove from the fire and grind to a smooth paste.

Mix with a little water and add to a cooked yam.

Add salt to taste.

Heat the remaining oil.

Add mustard.

When it crackles add the chopped onion.

Fry the onion to a golden brown.

Pour it onto the curry.

Add curry leaves.

Simmer and remove from the fire.

Bitter Gourd Sir Fry (or Thoran)

• 1 medium sized bitter gourd
• 1/2 onion
• 1/2 tomato chopped
• 1 tsp  chilly powder
• 1 tbsp coconut
• salt to taste
• Oil as needed

Method:

Slice the onions and bitter gourd as fine as you.

In a pan heat oil , add onion and tomato and fry for a minute.

Then add bitter gourd , coconut , chilly powder and salt.

And fry for a minute. 

And 1/2 cup of water cook until it is well done. 

As dry as you want.

Sweet Corn Chicken Soup... my way..!!

Recipe is adapted from Bhanu Ravindran's My Favourite Recipes Chinese.

I did a little bit of changes so that my daughtie enjoys having the soup ...!!!  This book is one of my mom's collections..

Ingredients:

• 1/2 chicken Or  1 cup of boneless chicken breast , finely chopped
• 4 cups chicken stock
• 1 cup creamed style corn (or 1 medium can)
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp celery finely chopped ( I don't use them since my daughtie does not like them)
• 2 eggs
• 2 tbsp cornflour + 4 tbsp water
• 2 spring onions ( I don't use them for kids)

Method:
Boil the cleaned chicken with 5 cups of water 1 onion ,1/2 tomato, pepper and salt. ( this is how my mom used to get the stock)
Strain the stock out.
Combine the stock, creamed corn, salt and pepper and boil.( I also don't use ajinomoto if you need add at this stage 1 tsp)
When it boils and the shredded chicken or chopped chicken and celery if you  want it.

Thicken with cornflour mixed with water and boil for a minute.

Reduce heat  and the beaten eggs in a thin stream and stir slowly with a fork in one direction.

Garnish with chopped spring onions.