Saturday, August 31, 2013

Choco Lava Cake / Molten chocolate cake

I was planning to try out a recipe a choco lava cake for a long time.  But always thought its too complicated and kept putting it off. When my friend and flatmate suggested that we make pizza from scratch last weekend, I decided this is the right time to try out the cake as well. As one of my favorite combo while in India used to be veg extravaganza pizza and choco lava cake from Domino's.  So after going through many recipes on the web I decided to trust www.joyofbaking.com recipe for the same. I have done these twice in the last week it self and they were perfect both the times. I hope you try this recipe as well and let me know how it turns out. Follow the recipe exactly and you ll surely thank me.
The quantities specified below makes 4 choco lava cakes


Ingredients :
Butter - 110 gms (1/2 cup)
Dark chocolate - 170 gms
Large eggs - 3 (separated)
Sugar - 60 gms ( 1/3 cup)
vanilla essence - 1 tsp
extra butter to grease the souffle moulds (ramekins)

Before you start preparing the cake batter switch on your over and preheat it to 200 deg Celsius.
1. Grease the ramekins and set aside for later.


2. In a microwave safe bowl place butter and chocolate and microwave it for 30 seconds on maximum setting. Remove it and whisk it. If the chocolate and butter are not melted repeat in bursts of 10 seconds till they become a thick liquid.



3. Separate the eggs. To the yolk add sugar and whisk till it turns from yellow to pale yellow or ivory in colour.




4. To the egg and sugar mixture add the melted chocolate and butter mixture along with vanilla essence and whisk till everything combines very well.




5. In a separate bowl (preferably steel) whisk the egg whites to form stiff peaks.



6. Now gently add half the egg white mixture to the chocolate mixture and using a wooden spoon or rubber spatula slowly fold it in. once combined repeat the same with the remaining egg white.


7. Now gently using a ladle or ice cream scoop divide the mixture equally amongst the four moulds.


8. Bake in the oven for 12-15 mins at 200 deg C .
Remove them when you see a crust formed on the outside. And serve immediately.




Tips:
If you do not want to bake the whole mixture you can store them in an airtight container in the fridge and bake them later. This is what I did, and the taste was the same when baked the second day as well.

If you do not have a microwave you can just heat the butter and chocolate over a pot of boiling water till it melts.


Wednesday, August 28, 2013

Thaengai Sadam - Coconut Rice

#ThaengaiSadham  #CoconutRice : Thaengai - coconut has a distinct flavour which enhances the taste of any dish prepared with it.
This coconut rice is one of the mixed rices which is very bland in taste just like jeera rice.

Thaengai Sadham [ Coconut Rice

Ingredients :
Rice                                 : 1/2 cup
Coconut scrap                  : 1/2 cup
Red chilly                          : 1 ( adjust )
Gram dhal                         : 2 tsp
Cashew nuts                     : 3 tsp
Ground nuts                      : 4 tsp


Curry leaves                      : 20
Mustard seeds                   : 1/2 tsp
Oil                                    : 4 tsp
Coconut oil                        : 1 tsp
Salt                                   : 3/4 tsp


Method :
Cook rice for mixed rice. Cool under a fan.


Keep a kadai ( wok ) on slow fire with 2 tsp of oil.
When its hot splutter mustard seeds and then add broken pieces of red chilly.
Then add gram ( channa ) dhal, ground nuts and cashew nut.
Fry till all turn into golden brown.
Now add curry leaves and fry till leaves become crispy.


Transfer onto a plate.
Now add coconut and roast till it starts turning slightly golden brown.
Transfer onto a plate and allow to come to room temperature.


Now add all roasted ingredients to the rice with enough salt and mix well.
Finally add a tsp of coconut oil to get that distinct flavor.

Thaengai Sadham [ Coconut Rice

Serve with pappad or kurma or potato phata phat curry.

Coconut Rice [ Thaengai Sadham ]


I like to have it without any side dish.

Note : 

  • The red chilly makes the rice spicy. So increase or decrease the amount of red chilly according to your requirement.
  • If you add red chilly powder the color of the rice changes. Thaengai Sadham should be white or half white in color.
  • A half tsp of pepper powder can also be added to make the rice more spicy.
Other related recipe to try

Thaengai Sadham with Murungaikeerai [ Coconut rice with Drumstick leaf ]

Monday, August 26, 2013

Vegetable Clear Soup

#VegetableClearSoup : #Soup is liquid food made with vegetables or mushrooms or chicken or mutton.
The soups are made in two distinct categories : thick soups or clear soups.
Here I am going to make vegetable clear soup with cabbage, carrot and broken maize.

Vegetable Clear Soup

Ingredients :
Broken maize [ corn ]                : 2 tsp
Cabbage nicely chopped            : 1 tblsp
Carrot nicely chopped                : 2 tsp
Corn flour                                  : 1 tsp
Water                                        : 1 cup
Salt                                           : 1/2 tsp

For Seasoning :
Pepper powder                       : 1/4 tsp
Chivs dried                            : 1/2 tsp
coriander leaves chopped         : 1/2 tsp

Method :

Boil water in a vessel.
Add cabbage and carrot.


Then add broken maize and allow to cook till maize become soft.


Now dissolve corn flour in a tsp of water and add to soup.
Stir well to get soup consistency.
Transfer into a serving bowl.
Add salt and seasoning ingredients.

Vegetable Clear Soup

Serve hot with pappad.

You may also like to try

Mushroom buckwheat soup Green coriander buckwheat soup [ Cilantro n Buckwheat Soup ] Papaya soup

Kambu Koozh - Pearl Millet Porridge

#KambuKoozh  #PearlMilletPorridge : #Kambu - #Pearlmillet grows well in drought hit areas, low fertile soils and also at high temperature.
Kambu is called Bajra in Hindi.
Scientific name : Pennisetum glaucum
To know more on
Millets
Kambu is used in preparations like kambu rice, kambu pongal and also in making koozh.
Here let me present how to prepare kambu koozh.

Kambu Koozh [ Pearl Millet Porridge ]

Ingredients :
kambu broken                     : 2 tblsp heaped
water                                  : 2 cups
curd                                  : 4 tblsp ( adjust )
salt                                    : 1/2 tsp ( adjust )

for tempering :
mustard seeds                    : 1/4 tsp
asafoetida                          : a small piece
curry leaves                       : 8 to 10

Method :
Take water in a vessel and heat on a stove over medium flame.
When air bubbles form at the bottom of the vessel add washed broken kambu and stir with a ladle.


Keep the flame at SIM.
Keep stirring continuously, otherwise kambu particles might get stuck to the bottom..


Allow the kambu to cook well.
Slowly it turns thicker and at one stage reaches kanji - porridge consistency.
It may take approximately 10 to 12 minutes to cook well.


Switch off the stove.
Now temper mustard seeds, asafoetida and curry leaves and pour over the koozh.


Add salt and allow it to cool.


Serve in a bowl after adding curd.

Kambu Koozh [ Pearl Millet Porridge ]

Enjoy with any pickle or chutny or pappad.






Other recipes you may like to try

Kambu Cauliflower Pancake
Kambu Cauliflower
Pancake
Kambu Dosai [ Pearl millet Dosai ]
Kambu Dosai [ Pearl millet Dosai ]
Kambu Inippu Kuzhi Paniyaram [ Pearl millet Sweet Kuzhi Paniyaram ]
Kambu Inippu Kuzhi Paniyaram
Kezhvaragu koozh [ finger millet gruel ]
Kezhvaragu koozh [ Finger millet gruel ]
Kuthiraivaali Sundal [ Barnyard millet Sundal ]
Kuthiraivaali Sundal [ Barnyard millet Sundal ]


Friday, August 23, 2013

Murungaikeerai Tthuvatal

#MurungaiKeeraiThuvatal - #DrumstickLeafStirFry : #Murungaikeerai always have a special place in Tamil Nadu cooking.

The leaves are the most nutritious part of a Drumstick [ murungaikkai ] plant, a significant source of B vitamins, vitamin C, pro vitamin A as beta-carotine, vitamin K, manganese and protein, among other essential nutrients.

Murungai keerai is used in the preparation of poriyal ( thuvatal ), sambar, koottu and to make mixed rice also.
Yellow leaves are discarded and leaves are plucked from its thick stems and washed before cooking.
The recipes made with fresh and tender leaves are will be very good in taste.

Murungai Keerai Thuvatal [ Drumstick Leaf Stir Fry ]

Ingredients :

Murungai Keerai [ Drumstick Leaf ]

Murungai keerai [ Drumstick leaves ] : 3 cups
Red chilly                                            : 1 or 2 ( adjust )
Mustard Seeds                                    : 1/4 tsp
Urad dhal                                            : 1 tsp
Coconut scrapings                             : 2 Tblsp
salt                                                      : 1/2 Tsp
oil                                                       : 1/2 Tsp

Method :
Wash keerai and chop nicely using a knife.
Keep aside.
Keep a kadai ( wok ) on a slow flame with oil.
Splutter mustard seeds and then add broken pieces of red chilly.
Then add urad dhal.
When dhal becomes golden brown add salt and 2 tsp of water.
Now add keerai and mix well.


Close with a lid till the keerai becomes soft.
The amount of keerai would have been reduced from 3 cups to less than a cup.
So take care while adding salt.
Then add coconut scrapings and mix well.


Tasty and healthy thuvatal is ready. Transfer into a serving bowl.

Murungai Keerai Thuvatal [ Drumstick Leaf Stir Fry ]

Murungai keerai thuvatal is very good side dish for white rice mixed with either sambar or rasam.
This thuvatal can also be relished by mixing it with white rice adding a dash of ghee or gingelly oil ( till oil ).






Other recipes you might like to try

Knolkhol stir fry Murungaikeerai thuvatal Muttaikos Poriyal [ Cabbage Stir Fry ] Kothavarangai Paruppu Usili [ Cluster Beans Lentil Masala Curry ] Cauliflower Poriyal