Jun 30

Ultra Moist Chocolate Cake

Baking Recipes,Cake Recipes,Dessert Recipes,Recent,ultra moist chocolate cake recipe,Updates Comments Off

So tell me… are you a curiosity-kills-the-cat kinda person like me? In that case, I’m not testing your patience. Here are the winners of the giveaway…

Winners of Amazon Gift Coupons:

  1. Sonia Thomas
  2. Preethi
  3. Maria John
  4. Sanyukta
  5. Tina R.M

Winners of the Cupcake Giveaway:

  1. Seeba
  2. Reena

Thank you so much for your lovely comments. It does make us feel wonderful.

Ok, now after reading the name of the winners, you will be in either of the 3 states below:

1. You got lucky today and too excited to think about anything else…

2. You didn’t get lucky and think “yeah, it always happens to me, I aint that lucky” and start to grumble about how unlucky you are.

3. You couldn’t care less about the giveaway n stuff. You are too busy with other stuff to fret about such silly things…

Let me tell you something… irrespective of your state of mind, I definitely want you to please care about this recipe. This is absolutely worth it! I waited almost 6 years for this recipe! Yep… 6 loooong years! This recipe is from a professional baker. I’ve been having this cake almost every other week for the past 6 years but the recipe remained a mystery to me. I speculated about the ingredients and techniques for long and wondered, how can anybody bake something so so moist and yummy. I got a shock of my life when I got the recipe finally!

There weren’t any ingredients from the alien world or complicated techniques as I had speculated. That again proves something, you don’t have to be complicated or extra ordinary or even different to be special in life. I guess being simple n easy is the best! Anyways, coming back to the cake, it was just like any other cake recipe, in fact it is just sooo simple and easy, you wouldn’t believe me! The end result is so magically moist and you feel like drowning in that deep dark rich brown goodness. Ok, I think that’s enough talk! The thing I liked most about the cake is that, its not too sweet, even if you top it up with some ganache. You will be able to still think straight & act normal even after having a huge slice of it. Yeah…  I dont like ‘a piece of cake’ controlling my behaviour ;)

Yeah yeah… ok here’s the recipe, but I wanna share something else with you before that (please bear with me a minute). So we celebrated the fifth b’day in a grand way, I suppose. Yep, it was pretty grand for us, considering the fact that we are not the type who make every event into an occasion, this was pretty grand. Ok what I was trying to say is that, MariasMenu got her b’day wishes, you got your return gift, but what about the b’day present for the b’day baby? Ohh yes! She also got a gift, yep a new lens! You’ve already seen the work of the lens in the Chicken Tomato Roast. I dont know whether you noticed any difference there, did you? You know what… I’ve this habit of trying to relate each n every situation in my life to some proverbs/wise saying/ old saying. Here’s how I feel about the new lens in my hands… “pattikku muzhuvan thenga kittiyathu pole” or “Korangante kaayil poomala kittiya pole” ;) ( I guess translation will not give you the exact idea, so my non Malayalee friends, please excuse me :) ) what to say, it’s a tie!

 

So here is the recipe for the Ultra Moist Chocolate Cake:

  1. Milk – 1 1/2 cups
    Butter – 100 gms (1/3 cup + 2 tbsp approx)
    Oil – 1/4 cup (I used sunflower oil)
    Coco Powder – 1/2 cup ( I used Hershey’s)
  2. Self Raising Flour – 1 cup (Refer notes for substitute)
    Egg – 1 beaten, room temp
    Baking Soda – 1/2 tsp (refer notes)
    Sugar – 1 cup + 2 tbsp (250 gms)

Preheat the oven @ 180 C/350-375 F, 10 mins before baking. Heat together milk, butter, oil & coco powder till the butter melts. Let it cool to room temperature (btw, dont get disappointed if you dont get the dark brown colour at this stage, you will get it once the cake is baked). Add flour, baking soda, sugar & beaten egg to the cooled wet ingredients. Beat it well using an electric beater or hand whisk till it is mixed well. You can either use it to make cupcakes or cake. I made a 9 inch loaf & 10 standard size cupcakes with the above qty. Bake in the preheated oven for 15- 20 mins  for the cupcake & 25- 30 mins for the loaf cake. The baking time can vary depending on each oven.

For cupcakes: Line your cupcake tin with paper liners (I use 2 liners per cupcake) & pour 3 tbsp of batter in each case. I’m referring to the standard size muffins here.

For cake: Grease your cake tin well & line with parchment/baking paper. Pour the batter.

For Ganache:

  1. Whipping cream – 1/2 cup
    Baking chocolate – 3/4 cup  (I usually use Hershey’s Milk Chocolate Chips. You can also use Hershey’s semi sweet chocolate chips for this)

Place the baking chocolate/ chocolate chips in a bowl. Heat the whipping cream on low flame till small bubbles start appearing around the edges.  Pour the heated cream to the bowl with choc chips. Let it rest for 5 mins. Whisk it using a manual whisk. This will give you a liquid consistency ganache. If you want to thicken the ganache for spreading, place the bowl on some ice & whip it. It will start thickening. Spread the ganache on cooled cupcakes/cake. Enjoy!

Notes: This is an extremely moist cake, so I wont suggest it for making it as a layer cake. You can store the cake (without ganache/icing) @ room temp for 3-4 days in an air tight container. The original recipe calls for baking powder. But I’ve read somewhere that for chocolate cake, baking soda is good. The explanation for that is Baking soda will react with coco powder and gives a darker colour to the cake. I used castor sugar for the recipe for easy blending of ingredients. However you can use the regular sugar. You can serve this cake as a dessert along with a scoop of your fav ice cream :)

Substitution for self raising flour – to get 1 cup self-raising flour, add 1 1/2 tsp baking powder+ 1/4 tsp salt to 1 cup all purpose flour. (source: http://www.joyofbaking.com/IngredientSubstitution.html)


 

Why not leave a comment? Quick, head on over to MariasMenu.com for more tasty, delicious and simple recipes! Remember to check out the Recipe Index to find some easy-to-cook dishes. Don’t forget to tell your friends and family about MariasMenu!


Jun 30

Mambazhapulisseri

Home made,Kerala Food,Recipe,Vegetable Comments Off

Mambazhapulisseri

A delicious curry with Ripe mango, coconut paste & curd. Goes well with Rice and popular in Kerala cuisine.

Serves: 3

You will need

230 g ripe mango pieces
1 cup (200 ml) water
1/2 teaspoon salt
1/4 teaspoon turmeric powder
1 big green chilli or 2 small green chilli, slit lengthwise
175 ml curd, beat well

For coconut paste:

75 g grated coconut
1/2 teaspoon red chilli powder
1 teaspoon jeera (cumin seeds)
2 tablespoon water

Make a smooth paste of above ingredients with water in a mixer.

Method

Boil ripe mango pieces in 200 ml (1 cup) water with salt, green chilli and turmeric powder. Cover with a lid and cook on a low to medium heat for 10 minutes or until 3/4 done and slightly softens.

Add coconut paste cook again on a low heat for 7 minutes. Switch off the heat and keep aside to cool for 20 minutes.

Add beaten curd. Mix well.

For seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1/4 teaspoon methi seeds (uluva)
1 spring curry leaves
2 dried red chillies, broken

Method

Heat oil in a pan. Add mustard seeds. When they starts crackle, add methi seeds, curry leaves and broken dried red chillies. Saute for 2 – 3 minutes or until fragrant. Pour the seasoning over pulisseri and serve with Rice.
Jun 29

Drumstick Leaves Adai

Appam - Dosa Comments Off

Adai with drumstick leaves is nutritious and filling. Makes a good breakfast or a snack.Ingredients2 cups – Raw rice3/4 cup – Toor dal1 tsp – Cumin seeds1 medium – Onion6 to 8 – Dry red chili, as to taste1/2 tsp – Asafotida2 springs – Curry leaves1/2 cup – Drumstick leavesSalt to tasteMethod1 ) Soak rice for 3 to 4 hours and toor dal for one hour separately.2 ) Grind rice and dal with cumin,

Jun 29

Dal Thepla

Gujarati,Home made,Recipe Comments Off



Dal Thepla

Makes: 9

Ingredients

For dal:

1 cup (100 g) turdal
1/2 teaspoon turmeric powder
1/2 teaspoon oil

Other ingredients

2 cups ( 200 ml / 8 oz ) whole wheat atta (gehum ka atta)
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt
1 teaspoon finely chopped ginger
3 tablespoon chopped coriander leaves
4 – 6 teaspoon cooking oil / ghee

Method

For dal:

Wash, clean and soak dal in 2 cups (200 ml) water for 1 hour. Transfer the soaked dal (along with water) in a pressure cook and add turmeric powder and oil and pressure cook for 12 minutes (reduce the heat to low after 2 nd whistle and cook for 10 minutes). Do not open the lid. Allow the cooker to cool naturally. You will get a soft dal mixture.

Mix cooked dal with wheat flour, turmeric powder, finely chopped ginger, red chilli powder, salt and coriander leaves and make a soft dough. Do not add extra water when making dough. Set aside in an airtight container for half an hour.

Divide the dough into 9 equal portions / balls.

Roll out into thin chapatis of 6 – inch diameter.

Place a non – stick frying pan / griddle / tawa on heat. Place a thepla on the frying pan / tawa and cook for few seconds until little bubbles appear. Turn over and cook for 1/2 minute or until brown specks appear. Cook each side for 1/2 minute and remove from tawa. Apply little oil / ghee on both sides of the thepla and stack them on top of each other. Serve with green chutney.

Green Chutney

Serves: 2 – 3

You will need

1 cup ( 200 g ) chopped coriander leaves ( or 150 g coriander leaves and 50 g mint leaves )
1 tablespoon grated coconut (optional)
1 onion, chopped
2 teaspoon lemon juice
 2 green chillies
 1/2 teaspoon salt ( or to taste )
1/2 teaspoon sugar ( or to taste )
1/2 – inch piece ginger
Extra 2 – 3 tablespoons water

Method

Make a thick paste of above ingredients in a mixer with very little water. Adjust the consistency of the chutney with extra 2 – 3 tablespoons of water if required. Serve with thepla.

Jun 29

Aloo / Potato Curry for Puri / Batura / Rotis (without onion & garlic)

Home made,North Indian,Recipe,Vegetable Comments Off

Aloo / Potato Curry for Puri / Batura / Rotis (without onion & garlic)

Serves: 3

You will need

2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera (cumin seeds)
3 potatoes (250 g), boiled and mashed
1/4 teaspoon hing (asafoetida)
3/4 teaspoon Kashmiri red chilli powder or 1 teaspoon normal red chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon amchur powder (dried mango powder) or 1/2 teaspoon tamarind paste
3/4 teaspoon salt (or to taste)
1 1/4 cup water (125 ml)
1 tablespoon chopped coriander leaves

Method

In a wide pan, heat oil. Add mustard seeds. When they crackle, add jeera.

Add boiled and mashed potatoes, hing, red chiili powder, turmeric powder, amchur powder and salt to taste. Stir all the ingredients well on a low heat.

Add 1 1/4 cup (125 ml) water. Mix well. Cover with a tight lid and cook on a low to medium heat for 12 – 15 minutes or until the gravy slightly thickens / potatoes well combined with spices. Sprinkle chopped coriander leaves and serve hot with Puris / Batura / Rotis.

Jun 28

Palak Chicken / Saag Meat

Chicken,Home made,North Indian,Recipe Comments Off

Palak Chicken / Saag Meat

Serves: 3

You will need

1 tablespoon oil
1 cinnamon stick (1 – inch)
2 cloves
2 cardamoms
1 medium onions, finely sliced
1 bunch (300 g) Spinach leaves (palak)
2 tablespoon (30 g) ginger – garlic paste
300 g chicken, cut into small size (boneless chicken cubes will make more tasty) – you can also use boneless lamb (mutton)
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon salt (or to taste)
Butter (optional) to serve

Method

Wash and clean chicken piece. Drain out water thoroughly and marinate chicken pieces with 1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric powder an 1/2 teaspoon salt. Keep aside for half an hour.

Wash and clean spinach. Boil in 2 cups of water till soft. Drain out water, cool and blend in a mixer or blender.

Heat 1 tablespoon oil in a pan. Add cinnamon stick, cloves and cardamoms. Fry on a low heat for 2 minutes or until fragrant.

Add sliced onions and fry till golden brown and crisp.

Add ginger – garlic paste and saute for 2 – 3 minutes or until the raw smell disappears.

Add spinach paste, remaining red chilli powder (1/2 teaspoon), turmeric powder (1/4 teaspoon) and salt (1/2 teaspoon or to taste). Stir well for 2 minutes.

Add chicken pieces. Mix all the ingredients well. Do not add extra water when cooking. Cover with a tight lid and cook on a low to medium heat for 35 – 40 minutes till done / chicken pieces softens / gravy thickens. Serve with a knob of butter and with any Indian breads / Pulao of your choice.

Jun 28

Potato Baingan Sukke

Home made,KONKANI CUISINE,Recipe,Vegetable Comments Off

Potato Baingan Sukke

A side dish in Konkani cuisine. Goes well with Rice.

Serves: 2 – 3

You will need

1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon jeera (cumin seeds)
1/4 teaspoon urad dal
1 onion (or 2 tablespoon finely sliced onions), finely sliced
1 potato (1 big size or 2 small – 200 g), cubed
2 brinjal / baingan , cubed
3/4 teaspoon salt (or to taste)
2 tablespoon water

For the coconut paste:

3 tablespoon (45 g) grated coconut
2 tablespoon coriander seeds
1/2 teaspoon tamarind paste
3/4 teaspoon red chilli powder
1 tablespoon water

Method

For the coconut paste:

In a frying pan, dry roast coriander seeds on a medium heat for 5 minutes or until fragrant. Stir continuously. Transfer all the ingredients into a mixer bowl and make a rough paste.

For sukke:

Separately boil cubed potatoes or microwave high for 6 minutes with 1/2 cup (50 ml) water.

In a wide pan, heat 1 tablespoon oil. Add mustard seeds. When they crackle, add jeera and urad dal. Saute for 1 minute.

Add sliced onion and fry till golden color.

Add boiled potatoes, baingan pieces, salt to taste and coconut paste. Sprinkle 2 tablespoon water. Stir all the ingredients well. Cover with a lid and cook on a low to medium heat for 12 – 15 minutes or until done / water dries up / brinjal softens. Serve as a side dish with rice.

Jun 27

Baghare Baingan

Home made,Hyderabadi,North Indian,Recipe,Vegetable Comments Off

Baghare Baingan

Serves: 4

You will need

For Baingan:

50 ml oil for frying
4 baingan – purple color (aubergines), cut in half

For spice paste (masala):

1 teaspoon cumin seeds (jeera)
1 teaspoon coriander seeds
1 teaspoon poppy seeds (khas khas)
1 1/2 teaspoon peanuts
2 tablespoon (30 g) grated coconut (optional)
1 1/2 teaspoon sesame seeds (til)
2 tablespoon water

Other ingredients

1 tablespoon oil
1 onion, roughly chopped
1 spring curry leaves
1/4 turmeric powder
2 green chillies, slit lengthwise
1/2 teaspoon red chilli powder
1/2 teaspoon salt (or to taste)
1 cup water (100 ml)
1 teaspoon tamarind paste or 3 teaspoons tamarind juice
1 tablespoon coriander leaves

Method

For brinjal:

Wash and clean brinjal. Wipe each brinjal with a kitchen towel and cut in half.

Heat oil 50 ml oil on a medium heat and deep – fry brinjal pieces until lightly browned. Drain and keep aside.

For spice paste:

Heat a fry pan and, separately, dry roast cumin seeds, coriander seeds, poppy seeds, sesame seeds and peanuts for 1 minute on a low to medium heat. Remove skin form the roasted peanuts. Transfer these ingredients to a mixer bowl and make a smooth in a mixer with 2 tablespoon water. If using grated coconut, dry roast for 10 minutes on a low to medium heat and make a paste along with the other ingredients.

Final preparation:

In another pan, heat 1 tablespoon oil fry sliced onions till golden color and crisp.

Add curry leaves, ground paste, turmeric powder, slit green chillies and red chilli powder. Saute for 2 – 3 minutes on a low heat (you will get a nice aroma !!!)

Add 1 cup water, tamarind paste / juice and salt to taste and cook for 10 minutes on a low to medium heat or until the gravy slightly thickens. Add fried brinjals and stir gently. Sprinkle chopped coriander leaves and cook again on a low heat for 5 – 7 minutes. Serve hot with Biryani / Pulao/ Rotis / Rice.

Jun 27

Apple Scones

Baking,Home made,Recipe,Snacks Comments Off

Apple Scones

A delicious tea – time snack

Makes: 6

You will need

125 g plain flour / all purpose flour / maida
1 1/2 teaspoon baking powder
1 pinch salt
25 g cooking butter
1 tablespoon powdered sugar
3 tablespoon grated apple (peel and core apple, then grate)
2 teaspoon milk for glazing
1/2 teaspoon extra butter

Method

Preheat oven at 450*F or 230*C.

Grease a baking tray with 1/2 teaspoon butter.

Sift flour, baking powder and salt into a mixing bowl. Rub in butter.

Add powdered sugar and grated apple. Gently mix all the ingredients to a soft dough.

Divide the dough into 6 equal portions and make small balls. Glaze with little milk on the top. Place on a baking tray and bake towards the top of the oven for 10 – 15 minutes or until light golden color. Wrap in tea – towel till ready to serve.
Jun 26

Aloo Batura

Home made,North Indian,Punjabi,Recipe Comments Off

Aloo Batura
(Deep fried Indian bread)

Makes: 11

You will need

1 cup (200 g) whole wheat flour (gehum ka atta)
1 potato (1 big or 2 small – 200g), boiled and mashed
2 tablespoon chopped coriander leaves
1 tablespoon chopped mint leaves
1 green chilli, finely chopped
1/2 teaspoon salt
200 ml oil

Method

In a wide bowl, mix whole wheat with boiled and mashed potato, chopped mint – coriander leaves, chopped green chilli and salt and knead to a soft dough. Add 1 teaspoon water if required when making dough. Store in an airtight container for half an hour.

Divide aloo batura dough into 11 portions and make balls. Flatten them to make rounds (just like puri – 4 inches in diameter) with the help of little dry flour.

In a kadai, heat oil. Reduce heat to medium and fry batura one at a time till it puffs up. Turn over till both sides are golden brown. Drain on paper towels to absorb extra oil and serve with chole or any gravy dishes of your choice.
Older Entries
Powered by WordPress | Theme by DigitXP Entries RSS Comments RSS