MOLTEN LAVA or CHOCO LAVA CAKE ~ “The Best Chocolate Cake” ~ For Divyostav :D

Choco Lava Cake

Going in the Oven- Ramekins in Waterbath.

Jus Out-of-Oven - Molten Lava Cake

I feel out of touch here, coming up for a event after...can't recall my last entry....yet would like to give it a try. :D

This is a special post for a dear blogger friend, Divya Kudua, who is hosting first ever event at her lovely space @ Easycooking, the event is The Best Chocolate Cake.

Without any further digression, shall come to this lovely recipe which I have adapted from Show Me the Curry and Food Wishes, crisp on the out, gooey chocolatey goodness inside.

Choco Lava /Molten Lava Cake

Servings : 4 Indivdual Ramekins

Ingredients :

100 gms milk choco chips

100 gms butter unsalted

1/4 cup all purpose flour

2 heaped tsp Hershey's cocoa (optional)

2 large eggs

1/3 cup sugar (caster)

1/2 tsp vanilla essence

Butter for greasing( I used clarified butter/ghee)

Method :

Pre-heat oven to 180 °C. (Pls note that oven times and temperature differ for all.)

Take the choco chips in a microwave safe bowl, melt for 30 seconds each time on high, till it melts.

Chop the butter and mix well till combined to the melted chocochips. (Here can MW for 10 secs on high power).

In a mixing bowl, whisk the eggs and sugar till lemony yellow. Add the smooth butter-chocochip mix to the egg mix and whisk till well combined.

Add the vanilla essence. Add the flour and cocoa powder to the mix and whisk well till smooth.

Pour in indivual ramekins - liberally greased with- butter; till half full. Tap it on counter to make it bubble-free.

Bake for 15-16 mins in a water bath (as in pic). Once done, take it out, cool for 3-4 mins.

(** Bake it for extra 4-5 mins if you don't want it gooey-oozy, for a bit mousse like insides.)

Pass a knife along sides to loosen it, invert it slowly on a serving dish. Garnish if needed with icing sugar on top.

(I skipped icing sugar, kids were already rushing to eat it! :) Greasing with ghee did not alter the taste. This cake was loved by all and polished off within an hour of baking! You may directly relish it from ramekins too.)

Chk out the gooey choco oozing and crisp top!

Here it comes to you Divu, for your 'THE BEST CHOCOLATE CAKE' EVENT.

Omelette (As In a Fatayer ), Dabeli N Milkmaid Sweet

Egg Omelette (Moz Cheese) Served With Rainbow Toast Bread for Kids.

Moz Cheese gets cooked inside and crisp on the outside.

Eating out is pleasure when kids start loving the 'healthy' food served there. One such Mid-eastern dish / form of pie is an Egg Fatayer. (Varieties of Fatayer such as Spinach, Cheese etc are available to choose from! ) Egg is beaten along with salt and pepper as we usually do for our simple omelettes and one lovely addition is made in the beaten egg, which is then poured over a pizza like base and baked in traditional oven for around ten minutes.

I thought of trying out the same at home, various times, having used sliced cheese, then the triangles and even the cream cheese :( ALL resulted in burnt omelette on a pan!

Then it struck..it should have been mozzarella! Tried it out, VOILA! ..and here goes the easy-peasy kiddo type of omelette , made on gas top, minus the base. Its filling and healthy for kids! Has to be served hot!

Egg Omelette-Fatayer Style.

Ingredients :

1 large egg

Salt as per taste

Pepper powder

1 Tbspn Mozzarella Shreds

1 Tbspn Vegetable Oil

Method :

Beat the egg along with salt and pepper. Heat the oil in a pan-medium flame. When the egg is well beaten, add the shreds directly from the freezer around 1 Tbspn, and fold in well with the egg mix, do not beat, pour in the hot pan. One side done, flip and cook the other side, serve hot along with bread as a sandwich or with rotis. (Once it cools , the cheese becomes chewy, hence serve hot.)

One more variation is not to mix the cheese shreds in the egg mix, pour the egg mix in pan. When one side is done, sprinkle the frozen shreds on surface, and flip it carefully. When the omelette is done, the bottom side up, will have beautifully crisp cheese on top and soft omelette below. I do not have a photo of it. Children will scrape and eat the crisp cheese first :D

(Shall try to post picture of EGG FATAYER in few days time. )

Any other variation, do try it out, it is very filling any style you make !

More omelette details are here.

Treasure the sight of child eating with love! :D

Dabeli

Very popular street food of Mumbai, loved by one and all. Its available in two ways, the filling is sandwiched and given in a round bread or the bread is lightly toasted in butter and the filling is sandwiched. The tantalizing part is the crunch from nuts or dryfruits and sev. I love the toast version.

Couldn't resist making it from MEERA @ ENJOY INDIAN FOOD, link from Tarala Dalal, just perfect measure and too good in taste. Follow the exact recipe and enjoy the praises! :D

Thanks Meera!

MOM'S DELIGHT- Condensed Milk, Biscuit,Cocoa Treat!

Mom's Delight is a dessert that comes from Edible Garden by Nags.

Thanks to you and your mom for sharing such a wonderful dessert, flavored best on the next day! (Made it in a 9" sqaure pan. Used 10 Digestives rest all being same! )

Would post on a weekly basis atleast from now on! :D Thanks for your support dear friends!

HAPPY VALENTINE'S DAY TO YOU ALL IN ADVANCE!

Welcome-2010, Err in FEB! Dhoddak-(Pan-IdliFry) , Candied Awala

Belated wishes of all that has passed n all that is to come!!!!!

HAPPY 2010 and a HALA FEBRUARY! Already into Feb, yeah..thats common knowledge..am here after a long blogocomma, 10 months to be precise.

Idli is the most common thing on breakfast table, all of us at times have looked for variation with our already bored kids as in making mini idlis, or stuffed ones etc.

Here is one variation which I loved the most as a kid. My children too are fond of it. It has been called DHO-DD-ak, in Konkani, the only difference between idli fry and dhoddak is , batter is directly poured in a small kadhai, no steaming involved and its bigger than an idli, maybe around two and half idlis in one, is quite filling as well!

The process is as follows :

Recipe for IDLI batter is from here.

Dhoddak / PAN-Idli Fry

Ingredients :

Idli batter as needed ( 2 cups will serve 4)

The below is for each Dhoddak:

1 Tbspn Coconut Oil (opt, u may choose vegetable oil)

1/4 tsp mustard seeds

1/4 tsp jeera seeds

Method for Dhoddak :

Heat the kadhi. Add 3/4 Tbspn the oil, splutter rai and crackle jeera, on low flame, pour a ladle (approx 1/4 C to less than 1/2 C) batter, cover with lid and allow to cook. Around two minutes later, check for surface, should be cooked partially, without traces of raw batter. Drizzle the remaining oil, flip and cook uncovered for around 1-2 mins.

Serve HOT with the seasoning facing top. Accompany the dish with normal coconut chutney.

** The above pic is for my kids lunch, they don't like to bite into rai-jeera, so its skipped and served alongside honey. Size approx 3.5" in diameter. I have given those cuts so that it cools and tiny hands can have bite size pieces! :D ENJOY!!

The other good yummy is made from Gooseberries, known as 'Awala' is a sweet after food treat.

Sundried Meetha Awala / Candied Awala

Ingredients :

500 gms gooseberries

250 gms sugar

1/8th tsp pepper powder

1/8th tsp kala namak/black salt (normal wd do)

Method :

Wash the gooseberries, add double water in a vessel and pressure cook them upto only one whistle. Allow to cool, discard water in which it was boiled , they segment easily. De-seed them

and in a 1 kg capacity glass bottle, which has been sterilized and dried, layer them with sugar.

One layer of awala segments, one layer sugar. Once all the awala and sugar is used up close the lid tight and sundry in strong sun for upto 7 days. Pick the pieces from the bottle and lay them on a non-reactive plate, or a plate/tray lined with an aluminum foil. Let it dry on this for few hours on the counter sprinkle the pepper powder, kala namak and store this in an airtight container refrigerated. Eat after meals or simply :) Bet you can't resist!

More posts to come up...hope I get a good kick out of this first post of 2010!! Have a great week!!

Beetroot Puris, Paratha & Koshimbir! Yummy Mousse!

     Beetroot Puris

This recipe is  a simple adaptation from  'Palak Puris' recipe. I have boiled beets, blended them with spices and added the puree derived thereby only as a source to bind the dough for poori. 

Ingredients :

1 big beet, chopped and boiled (pressure cooked in 2 cups water for 2 whistles)

1 tsp red chili powder

table salt (around 1 tsp or as per taste)

1 tsp cooking / vegetable oil

1/4 tsp ajwain

1 1/2 C whole wheat flour 

Method :

In a grinder, blend the boiled and cooled beet pieces to make a paste, use a tablespoon of beet boiled water if needed. It should not be watery but just sauce consistency. 

Take atta in a wide bowl, add salt, chili powder, oil and mix well. Add the ground paste of beetroot and knead well. Make balls, roll out to 2 inch discs and deep fry in hot oil. (I got 18

 puris) Serve hot with accompaniment of your choice, I served alongside Aloo Matar- Red Aloo Matar, the water used for boiling beet was used up in this curry, making it a good red match with the RED pooris! :)

Kids liked it as 'Red Puris' there was no beet taste at all making it a hit with kids and adults. 

Beet-Paneer Parathas

Ingredients :

Filling :

1 big beet ( grated-raw)

150 gms crumbled paneer

1 tsp ginger garlic paste

1 tsp sugar

1 tsp salt (as per taste)

1/4 tsp ajwain

1/2 tsp jeera powder

1/2 tsp coriander powder

1/2 -1 tsp chili powder

1 tsp oil

Dough :

For 10 balls

3 cup atta/whole wheat flour

1 1/4 cup water

1/2 tsp salt

1 tsp oil

Method : 

Make the dough and cover and keep for 30 minutes. 

Filling :-

In a kadhai, heat oil, add the grated beetroot and saute for 2-3 minutes on high flame, reduce the flame, cover and cook without water for 5 more minutes. Uncover, add paneer, mix well ginger garlic paste, ajwain, jeera- coriander and chili powders mix well add sugar and salt, let it  combine well, check for dry consistency and put off the flame. Check the flavour.

Let the filling cool completely.

Make 10 portions from the dough and roll out each to 3 inch discs, spoon a tablespoon of filling as in the picture above, seal the edges and roll out with minimum dredging into parathas. Heat tava, brush some oil, fry this on both sides till done.

Serve with plain curds or any veggie of your choice!

The filling if excess can be stored in an airtight container and refridgerated. My hubby loved this a lot, a rare thing ...:D He wanted me to make parathas next day as well. So from the leftover filling, I made 3 parathas, had around half cup of filling left, which I turned to bhaaji/subzi by heating a tsp oil, adding half a tsp rai, few curry leaves and sauteeing this filling , packed it as subzi with chapatis. 

The next one is a dish from http://konkanworld.blogspot.com/. Her tasty koshimbeer from beetroot was liked instantly! Thanks for this lovely Beetroot Koshimbeer recipe ....simple and tasty! THANK YOU MAYA!!

Kuch Meetha??? :D  Deeba, whose droololicious dishes n desserts and lovely writeup which extracts equal amounts of drools too, has an array to choose from! This lovely Strawberry Choco dessert comes from her!  I use hung yogurt to make my fave Shrikhand, but going one level up with that Shrikhand, as yogurt cheese appealed a lot to me! Glad it did! 

Thanks Deeba! I would truly take ages to do things you dish out with such grace and ease! Day after day, post after post! Oh yum!

CHOCOLATE STRAWBERRY HUNG-YOGURT MINI MOUSSE!

Ending March on this sweet note as  new  academic year begins for my preschoolers! :D 

Dorayaki (Japanese Dessert), Lemon Atta Cake, Sandstorm.

DORAYAKI (Japanese Dessert-Pancake with Sweet Bean Filling)

Watching too much of Kiddo-stuff can hit you at a spot where you are most sensitive...FOOD part of it..when you watch a Hindi dubbed Japanese cartoon ...you end up picking-up more about their food ! Especially when a character loves eating a sweet speciality..DORA CAKES..what happens when the name is hammered daily...well for me, ended up googling and not finding much results but this....sounded very easy..the hard task was finding Anko Azuki Beans/ Yude Azuki Beans which looks nothing but sweetened maroon Rajma seeds-like..please enlighten me on the 'beans' part foodie ladies! But found it here and was just dancing for joy..it tastes too good..the second pic is of the ready to use Can of sweet Azuki Bean.

    Yude Azuki Bean Can (125 gms nett) 

So here goes the recipe.. (Kindly click the link for recipe.)

Yield : 10 pancakes which have to be sandwiched so you get 5 DORA YAKI's .

The taste is subtle and sponge cake like and the filling is protien rich and sweet too!

I just had to follow instructions, cool the pancakes and fill each with two teaspoons of the paste.

It tasted yummy and alternately, even CUSTARD FILLING seems to go well with these! 

DON'T HAVE TO WAIT TO FIND BEAN FILLING..ANYTHING LIKE NUTELLA, CUSTARD GOES WELL WITH IT..ITS TOO HEAVY ON TUMMY TOO. :D

 The next in line was the lovely Lemon Flavored Cake made with ATTA..It was a super duper hit.. From Sunita's World...link here : Lemon Coconut Cake

My notes : I forgot the coconut she has sprinkled. I fell short of 4 tbsp cashews, which needed to be topped on the cake, so substitued with pistachio pcs. In my oven baked the cake at bottom rack - 180C @ 20mins , as I used 12 x 5" baking tray. It got beautiful golden color contrasting with the beautiful green pistachios. It was moist n fluffy, tasted mildly of the lemon and surely not eggy at all!! The yum pics below. Thanks so much Sunita!! This will be a regular feature in cakes henceforth!

HAVE A PIECE! :D

Lastly the delayed posting of an Orangy Sandstorm that blinded visibility throughout Kuwait on 11th of Feb, 2009.  Something to match the color of Lemon Cake! :D (Asha- FOR YOU! :D)

   View of Storm from my Flat

Have a great Weekend! 

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Magical Leaves- Dishes: Patholi & Pathrado HBJ

"Being raised in a Konkani family and married into a Keralite one, has its own culinary advantages!" 

- Purnima :D 

Some times readers should take quotes from us too! :) Deeba, hope u don't mind silly me!

Coming to this post title...my home has been a bhandaar of Konkani delicacies..food getting all the limelight every single day! The dishes I am sharing today involve the use of leaves, first dish is a sweet dish made using Turmeric Leaves the other one using Paatra or Colocasia Leaves.

'Patholi' is a sweet dish and has been blogged so beautifully by my fellow Konkani bloggers, but the gist of it is, a layer of ground rice+coconut, followed with a layer of 'Chuna' ie. wet grated coconut+jaggery mixture in center, steamed for ten minutes, after which the leaf is discarded and the steamed delicacy is devoured with a dollop of home made 'Toop' or clarified butter! Oh I love this heavenly sweet...yes..over any cakes too! :)  Flavors registered at childhood seldom leave the brains! :) Vee, thanks a lot !

Recipe Source : VEE @ Past Present and Me...The Patholi Pictorial ... HERE

Before steaming

Ready to eat! Wt dollop of Ghee -INDULGE!

'Pathrado' is taken as a snack or side dish of Manglorean Konkani cuisine which is either steamed, shallow fried or curried once steamed! This is TAL-la-Lo, as in fried one. Its again a bunch of leaves..Colocasia or Paatra leaves on which a ground spicy mixture is applied, using 8-10 layers of leaves and the ground paste as a binding and taste enhancing agent, rolled up as in swiss roll, steamed for 20 mins and savoured! Do check Shilpa's pictorial. THANKYOU SHILPA.

Recipe Source : Aayis Recipes , Pathrado ... HERE 

Shallow Fried after steaming and cooling

This post is being dedicated to another close and dear friend of mine, who stuck through thick and thin, throughout college days..Juby..HAPPY BIRTHDAY JUBS! (HBJ--that is what appears in my title! :D) Knowing how you love such regional specialities, here goes a sweet n spicy one in your name!! :) 

How can I end a Birthday post, without a sweet -- Ah.. nostalgic  5th Feb, makes me oops..Us!

EGGLESS BANANA WALNUT MUFFINS from DIVYA here. Thankyou Divu!

May GOD be with you JUBY in every endeavour you undertake, making you SUCCESSFUL, HAPPY, HEALTHY N WEALTHY!! HUGS!

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THE KHAIK - Chocolate Truffle

Chocolate Truffle Cake (CTC)

Few days ago, my little one completed 3! How time flies blah blah....but the amazing part is he is slow in speaking yet firm in his decisions! He was very sure of what his cake should be, ever since his sis turned 4 and got a Barbie Princess cake done by amateur me! He went on and on since November 08 ..  'Amma, Banee Khaik ..Kaatik' and stuck to it! (Amma,  Barney Cake for Kartik) :D :D

 

 

This was from La Baguette store-  sugar paste print of Beach Party -Barney theme.

I have loved to bake eversince I started blogging, no stories on my love for baking , piping, frosting, decorating cakes, though I have long way to go, yet many encouragements from fellow bloggers makes me attempt varieties and more! :D TKS for encouraging! 

Ummmmm... coming back to,  from where I digressed, any occassion to be celebrated is now B.A.K.I.N.G  for me, poor 'Payasams' are now shown the door or rather made on lesser occassions! Yep..so cutting the crap, coming to the story, I did pester Meera to give me ideas, which she did, such a sweetheart, but I had no confidence of executing the carved/sculpted cakes nor did I have the right colors...so my pestering set off to Namratha of Finger Licking Food, here..chk for yourself the final comments...:D :D and settled for something within my capacity, her yummy CHOCOLATE TRUFFLE CAKE from me for my son, who enjoyed it thoroughly!  

Here's a slice ..Vertical Section CTC

I was not able to get a good looking pic, had to click superfast b4 it was taken! :D Also had piped the cake with whipped cream and done the sides with chocolate gratings- fine one..not shavings.

A dense yet flavorful cake with Ganache lending a unique flavor, quite a hit amidst chocolate lovers, rightfully!  Thanks Namratha, thanks Meera!

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