White Chocolate Mocha Mud Cake

 

Ingredients:

Wheat flour -140 g
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Unsalted butter - 115 g
Brown Sugar - 100 g
White Chocolate - 225 g
Milk - 180 ml
Curd - 180 ml

Instant Coffee powder - 1/2 tbsp
Vanilla esc - 1 tsp

Method:

• In a small bowl take like milk and add instant coffee powder and whisk well.
• In a pan add in butter, milk, chopped chocolates and sugar and mix well.
• Boil this till butter is melted and mixed well with other ingredients.
• Set this aside to cool.
• Once it comes to room temperature, add in curd and esc and whisk well.
• Add in flour, baking powder and baking soda and fold well.
• Add the coffee mix and mix well.
• Grease two 5 inch pan with oil and line with parchment paper.
• Dust with flour.
• Invert and dap to remove excess flour.
• Now pour equal amount of batter in pans and dap it.
• Bake this in a preheated oven (OTG) at 180°C for 38-40 mins.
• Let the cake cool.

Note:

• With same batter, I made 6 cupcakes and each weighed 40 g.
• Also mad a mini loaf that weighed 113 g.

Egg/Muttai Veg Idly

 Ingredients:

Egg - 3

Milk - 2 tbsp

Black Pepper powder - 1/2 tsp

Onion - 1 (fine chop)

Carrot - 1 (grated)

Tomato - 1/2 (deseed and fine chop)

Green Capsicum - 1/2 (fine chop)

Turmeric Powder - 1 1/2 tsp

Ghee - 1 tsp

Salt, Oil - As reqd

Method:

• In a bowl break eggs and whisk well.
• Add in milk, 1/2 tsp pepper powder  and salt and whisk well.
• Whisk till it foams up a bit.
• Heat ghee in pan and add onion and saute for a while.
• Cook in low flame.
• Add in tomato, capsicum and saute for a while.
• Add in turmeric powder, pepper powder and little salt.
• Add in grated carrot and mix well.
• Add this to egg mixture and whisk well.
• Now grease idly plates, and pour the laddle of egg batter.
• Steam for 8-10 mins.
• Serve the yummy egg veg idly.

Maravallikizhangu Murukku

 Ingredients:

Rice flour - 1 cup

Maravalli Kizhangu - 1/2 

Butter - 1 tbsp

White Sesame seeds - 1 tsp

Hing - a pinch

Water, Oil, Salt - As reqd

Method:

• Cut the kizhangu into small pieces.
• Cut the small pieces into two halves.
• Place the knife and press the skin part and peel it.
• Remove the thick part in middle.
• Add water and pressure cook this for 2 whistles.
• Mash this and take 1/4 cup of boiled and mashed kizhangu.
• Add this to blender, add butter to this and little water.
• Blend to fine paste.
• In a bowl add flour, sesame seeds, hing, salt
• Mix well.
• Add blended paste and mix well.
• Add little water and make a smooth dough.
• Place the dough in greased murukku maker.
• Heat oil in pan and squeeze and make butter murukku.
• Cook in low flame.
• Once bubble ceases, remove it from flame.

Mulangi / Raddish Thovayal

 

Ingredients:

Radish - 1 

Onion - 1 

Dry Red Chilly - 3-4

Urad dal - 1/2 tbsp

Tamrind - small piece

Hing - Little

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Curry Leaves - a sprig

Salt, Oil, Water - As reqd

Method:

• Heat oil in pan and add urad dal.
• Saute till color changes, then transfer to plate.
• Add chilly and tamrind and saute for a while.
• Transfer to plate.
• Add in onion and saute for a while and transfer to plate.
• Then finally add raddish and saute for few seconds.
• Now add all this to blender and blend it to a fine paste.
• Heat oil in pan and add mustard seeds, cumin seeds.
• Add in curry leaves and let it spluttter.
• Add this to blended paste.
• This thovayal goes good with  dosa or idly.

ChurChur Naan / Layered Naan

 

                                       

Add in filling

Top it with coriander leaves

Spiral it 

Roll it to log

Roll it thin

Ingredients:

Dough:

Flour - 2 Cups

Milk powder - 2 tbsp

Curd - 1/4 cup

Salt - As reqd

Ghee - 1 tbsp

Warm Water - 175 ml (app)

Oil - 1 tbsp

Filling:

Paneer - 250 g (grated)

Onion - 1 (fine chop)

Coriander leaves - 1 tbsp (fine chop)

Mint Leaves - 1 tbsp (fine chop)

Red Chilly powder - 2 tsp

Crushed Coriander seeds - 1/2 tbsp

Crushed garlic - 1 tbsp

Amchur powder - 1/2 tsp

Cumin powder -1 tsp

Garam Masala - 1/2 tsp

Salt - Little

Method:

• In a bowl add in ingredients under "filling".
• Mix well and set aside.
• In other bowl add all items except oil under "dough".
• Mix well and add oil and set aside.
• Now make small balls out of it.
• Roll it thin and apply oil and sprinkle flour.
• Roll it like log and stretch.
• Now roll it to spiral (like parotta fold).
• Top with coriander leaves and spread with hand.
• Place the filling and seal it.
• Roll it oblong shape.
• Heat oil in pan and make naans.

Garlic Cheesy Pull Aparts

Baked

After 2nd Proofing

For Second Proofing

After Proofing

For Proofing

Ingredients:

Wheat flour - 2 cup or 200 g
Dry yeast - 2 tsp
Sugar - 1/4 cup
Salt - 1/2 tsp
Milk - 1 cup + 2 tbsp
Butter - 2 tbsp (melted)

Filling:
Butter - 5 tbsp
Garlic - 6-8 (grated)
Cheese - 1 cup
Coriander leaves - 1 tbsp (fine chop)

Method:

• In a bowl add sugar, yeast and warm milk and set aside.
• In other bowl add flour and salt.
• Once the yeast is activated add it to flour and mix well.
• Set this aside for an hour.
• In a bowl add butter and grated garlic.
• Add in coriander leaves.
• Mix well and set aside.
• Now the dough would have been doubled in size.
• Punch and knead the dough.
• Divide into two equal parts.
• Roll one into circle.
• Spread the filling .
• Top them with grated cheese and roll it tight like a log.
• Refer picture for the same.
• Cut it into equal sizes and arrange them in a greased pan.
• Set aside for 30 mins for second proofing.
• Brush them with oil.
• Preheat oven(OTG) at 200°C and bake for 25 - 30 mins.
• Once done brush them with butter for glossy effect.

 

Chicken Gravy #9 - Coconut Milk

 

Ingredients:

Onion  -  1 (chopped)

Cinnamon stick - 1 inch piece (surul pattai)

Green Chilly - 2

Curry Leaf sprig - 2

Red Chilly powder - 1/2 tsp

Pepper powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Ginger garlic paste - 1 tsp

Coconut Milk - 1 cup

Pandan leaf  - 1 or Lemon grass

Salt - 1/2 tsp

Marination :

Chicken - 250 g

Turmeric powder - 1/4 tsp

Coriander powder - 1/2 tsp

Kashmiri Chilly powder -  1/2 tsp

Pepper powder - 1/2 tsp

Vinegar - 1/2 tbsp 

Ginger garlic paste - 1 tsp

Salt -1/2 tsp

Oil - 1/2 tbsp

Masala :

Coriander seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Black pepper corns - 1/2 tsp

Rice - 1/2 tsp

Mustard seeds - 1/4 tsp

Fennel seeds - 1/2 tsp

Cloves - 1

Green Elaichi - 1

Fenugreek seeds - 1/8 tsp

Curry Leaves - a sprig

Method:

• In a bowl add ingredients under "Marination".
• Set this aside for 30 mins.
• Heat a pan and add items under "Masala".
• Dry roast them in low flame.
• Once the rice turns in mild brown, transfer it to plate.
• Let it cool and blend it to a fine powder.
• Heat oil in pan.
• Add in cinnamon stick.
• Cook in low flame.
• Add in green chilly and onion and saute for a while.
• Now add in masala powders and blended powder.
• Mix well and saute for 2mins.
• Now add the ginger garlic paste and saute for a min.
• Now add marinated chicken and if using pandan leaves add now (I didn't add).
• Let it cook for 5 mins.
• Now add the coconut milk, little water and salt.
• Mix well.
• Cover and cook in low flame till oil oozes out.
• Serve hot with rice.

Note:

I pressure cooked chicken and added to gravy.