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.