Chocolate Pound Cake

Hi... The recipe is the same from my Marble Pound Cake. The Variation is that instead of using 100 gms of Flour. You need to use 75 gms of Flour & 25 gms of Cocoa Powder. You need to skip the step of Mixing cocoa powder to hot water & adding while baking for marble cake..

Tips:

• Serve it with vanilla ice-cream or hot white chocolate sauce
• Best for Kiddie Snack box

Crispy Corn Kernels

It is raining outside... Usually we make bajji, bonda, pakoras for rainy season snacks... I made crispy corn kernels.. Everyone loved it.. goes very well with a cup of tea or coffee on rainy/cold days.. or with chill juice/beer ;) in summers:

Ingredients:

American Corn (Boiled) - 1 cup

Maida - 2 tbsp

Cornflour - 2 tbsp

Salt to taste

Oil for deep frying

Pepper (Crushed) - 1.5 tsp

Ginger (Finely chopped) - 1 inch

Onion (Finely chopped) - 1 (medium)

Green Chilli (Finely chopped) - 1

Green coriander (Finely chopped)- 1 small bunch

Soya Sauce - 1 tbsp

Chilli Vinegar - 1 tbsp

Method:

1. Make a thick batter (like bajji batter) from Maida, Corn flour, salt & 1/2 tsp of pepper (crushed)
2. Add boiled corn to the batter & drop them in hot oil one by one. Fry till golden brown & strain them.
3. Heat 2 tbsp of same oil in a separate Kadai. 
4. Add Ginger, green chilli, onion till onion turns transparent.
5. Add salt, pepper, soya sauce & chilli vinegar
6. Add the fried corn kernels & coriander & toss it for 1 min
7. Garnish with coriander & Serve hot

Tip:

•  Reduce chilli if it is to be served to kids
• Ensure you make a lot coz it gets over in a jiffy
  

Instant Pulihora (Tamarind Rice) - Andhra Style

This is one of my favourite recipe... which was told my by Sister-in-Law.. Her Mother-in-Law is an expert in cooking Andhra Cuisine.. This is so easy to make when you have Rice left out at your place. it is best for kids carrying lunch. Tangy & Spicy Rice made in 10 mins

Ingredients:

Rice (Cooked) - 2 cups

For Pulihora Powder:

Oil - 1 tsp

Till - 1tsp

Channa Dal - 1/4 tsp

Methi Seeds - 1/4 tsp

Dry Red Chillies - 3 to 4

For Tamarind Paste:

Tamarind Water - 1/2 cup (extract out of small lemon-sized Tamarind)

Turmeric Powder - 1/2 tsp

Salt to taste

For Temper:

Oil - 2 tbsp

Mustard Seeds - 1 tsp

Udal Dal (Spilt) - 1 tsp

Channa Dal - 1 tsp

Green Chilli - 1 Big (cut into slits)

Dry Red Chilli - 1 (broken)

Curry Leaves - 10 to 12

Asafoetida - 1 tsp

Method:

1.      For Pulihora Powder, heat Oil in a Kadai & add all ingredients in "For Pulihora Powder" and Grind to a fine powder. Add this powder to Cooked Rice

2.      In the same Kadai, Heat Tamarind water, Turmeric Powder and Salt. Cook till it becomes a thick paste and there is no raw smell. Add this paste to Cooked Rice

3.      Heat Kadai with Oil, Add all ingredients in "For Temper". Cook till Dals become golden brown. Add this temper to Cooked Rice

4.      Mix all in a big bowl.

Tips:

· You can make & store Pulihora powder previously

· Serve with Chill Curd or fried plain papads

Marble Pound Cake

My daughter has started going to school... she wants something or the other in her snack box.. She once asked me to pack cake for.. So I baked a basic pound cake with twist of cocoa mix:

Ingredients:

Flour – 100 gms

Butter – 100 gms

Sugar – 100 gms

Baking Powder – 1 tsp

Eggs – 2

Vanilla essence – 1 tsp

Milk – ½ cup

Cocoa powder – 1 tbsp

Hot Water – 1 tbsp

Method:

1.  Pre-heat oven at 180 degrees for 10 mins. Grease 8’ tin with butter & dust with flour
2. Seive Flour & Baking powder twice & keep aside
3. Cream butter & sugar till it is light & fluffy
4. Separately beat the Eggs & Vanilla Essence till it is fluffy
5. Mix the Eggs with Butter & Sugar mix.
6. Add Flour to the batter & fold it in. Add Milk if the batter is too tight
7. Separately mix hot water & cocoa powder
8. In the cake tin, add half of the cake mix, pour in half of the cocoa mix & swirl it with a fork.
9. Add the next half of the cake mix, pour in the balance cocoa mix & swirl with fork. 
10. Bake it for 30 to 45 mins at 180 deg till the toothpick comes out clean

 Tips:

• You can skip the cocoa powder step if you do not want it.
• You need to beat eggs with vanilla essence to remove that eggy smell

Eggless Brownie - "the best I made & tasted"

Hi.. my husband got chocolate for my daughter.. I carefully sneaked into the refrigerator & took one to make a brownie.. I came across this recipe and wanted to try for always... It turned out very well... very tasty as well..
 

 
Ingredients:
 
All-purpose flour - 1 cup
Sugar - 1 cup
Cocoa powder - 1/2 cup
Baking Soda - 1/2 tsp
Chopped nuts - 1/2 cup (almonds/hazelnuts/walnuts/cashew)
Chocolate bar - 1 (I used Dairly Milk - 8 bricks)
Butter (unsalted) - 3 tbsp.
Plain Yogurt - 1/2 cup
Vanilla Essence - 1/2 tsp
Milk - about 1/2 cup or enough to have a creamy batter
 
 
Method:

1. Preheat oven to 180 degrees C. Grease the baking tray
2. Melt chocolate with little milk and Melt butter & whisk them together.
3. Add yogurt, vanilla essence and sugar to chocolate-butter mix and beat till it is creamy (you can add 1 to 2 tbsp. of milk)
4. Sieve flour, cocoa powder & baking soda twice. Add this to yogurt-chocolate mix and beat until you get a smooth & creamy texture (you can add milk if necessary)
5. Add 3/4 of the chopped nuts to the batter
6. Pour the mixed batter into the prepared tin, sprinkle balance 1/4 of the nuts on top and bake at 180 deg C for about 30 – 40 minutes or until a toothpick inserted in the center comes out clean.
7. Remove and cool in the pan for 10 minutes before cutting into equal squares

 Tips:

• Tastes best with vanilla ice cream during summers or hot chocolate/caramel sauce during winners
• It freezes very well and a great snack for the kids for their break time