Spiced Chocolate Cake | Egg free, Butter free

 

" The art of being happy lies in the power of extracting  happiness from common things "

                                                                                                  Henry Ward Beecher

"Amma,I feel like you prefer preparing something special for appa but not for me" is a naughty complaint from my son these days. My ego monster didn't let me stay quiet. I said "No way. There is equal importance to everybody "

 

With my Motherhood in me pushing, decided to surprise him with a sweet delight,when he is back from school , just to keep him happy for the time being.

Without pinching much on health factors, some dessert was the idea behind this cake.The slight bitterness from the chocolate and a surprise hint of spices was a worthy effort .

 

 

" I can't resist myself,can I have some more? "  was the verdict from my son.

I could realize a huge, triumphant grin with satisfaction was flashing on me.

That was absolutely fantastic moment as a proud mom.
.
Not to forget, this one is egg free and butter free.

 

 

Ingredients

Whole wheat flour ................................. 1/2 cup
All purpose flour ................................... 1/2 cup
Baking soda .......................................... 1/2 tsp
baking powder ..................................... 1/2 tsp
Cinnamon powder................................... 1/2 tsp
Nutmeg powder ...................................... a pinch
Mild chilli powder .................................... 1 big pinch 
Salt ....................................................... a pinch
Dark brown sugar ................................... 1/2 cup * see notes
Unsweetened cocoa ................................ 2 tbsp
Buttermilk ................................................ 1 cup
Vegetable oil ............................................. 1 tbsp
 

Method

 

1. Preheat oven to 350 F.
2. Grease a 9 inch cake pan
3. Combine all the dry ingredients and sift together well.
4. Mix butter milk and oil together.
5. Combine wet ingredients with dry ingredients and mix just until combined.
6. Pour it to the cake tin and bake for 20 to 25 minutes or until a tooth pick inserted comes out clean.

 Notes
 

•  I like mine to have a slight bitter taste. If you have a sweet toth, increse your sugar quantity a bit more.
• Oven timings vary from oven to oven . So have an eye on the cake after 20 minutes.

 




 

 

Stuffed Milaga Bajji | Stuffed Mirchi Bajji

Its hard to believe that summer has bid adieu for us here and Fall is on its way. I could slowly feel the fall of temperatures too.No problem,I'm warming myself up with hot Milaga Bajji and masala chai.

My affair with bajji started in my early childhood days and I would go crazy often with these golden beauties and trade anything for the same.Whenever there was a drizzle of rain, my mom would know that I might ask  and make some for me.After all ,who else know you better than your mom.

Now a days , due to health reasons, I've reduced making these.But occasional indulgence is quite acceptable.

Today , I could see my kiddo enjoying some of these.Now, I gave a good reason to make.

Ingredients

For bajji

Besan | Channa dal flour }kadala maavu .................... 1 cup
Rice flour .................................................................. 2 tbsp
Red chilli powder ...................................................... 1/2 tsp
salt .......................................................................... to taste
Asafoetida ............................................................... a big pinch
Long chillies .........................................................  few
Water ..................................................................... 1/4 cup  * see notes
Oil....................................................................... to fry

For the filling

Potato,boiled  ............................................ 2
paneer ...................................................... 3 tbsp
Green chillies,finely chopped ...................... 1
Coriander leaves....................................... handfull
Salt to taste
Ajwain seeds.......................................... 1/8 tsp
Amchur powder .................................... 1/4 tsp

Method

• Peel the potatoes and mash them.
• Crumble the paneer.
• Mix all the other ingredients mentioned for filling and keep aside.
• Heat oil in a kadai for frying.
• Meanwhile, take all the ingredients for bajji except long chillies.
• Mix thoroughly and add just enough water to make a thick non lumpy batter.
• Cut the chillies into 2 inch long and seed them if you want.
• Just slit oneside and fill the potato mixture with the help of a spoon.
• When the oil is ready to fry, take a tbsp of hot oil and add to the batter and mix well.
• Now coat each piece of  prepared chilli  , coat well and deep fry.

Note :

The batter should be thick enough to coat the chillies unlike other bajjis.If you feel the batter is too thick , add water 1 tsp at a time.

Vatha Kulambu | Vatral Kulambu

When we were on the flight to Boston, my husband "I have a surprise for you". Me "what ?" He continued " You will be surprised to see the lovely home back , completely spic and span . My two full days of work will surely bring a big smile in you ". Me " Really ?"
Husband " Yes, pretty much sure".

After we reached home, it was a really big surprise. Wait... real big surprise for him.When we opened the door, we could see the entire kitchen stuff on the rug.Not to mention the other rooms too.

We came to understand that, pest control  procedure has been done through out the building.

Rearranging the home became a herculean task for me.As this is taking my time, my blogging has taken back seat for few days.

Now , coming to this vatha kuzhambu, I'm a very big fan of this humble gravy.I can have this for 7 days a week too.

For most of the South Indian households, this would be a part of their lunch menu.From a simple kai-yendhi bhavan to a star hotel, this will surely be a must accompaniment to rice in their lunch.

Simple ingredients,very simple method but irresistibly yummy is the secret behind the success  of this gravy.

Sunda vathal / turkey berry cured and sun-dried is widely used in this preparation.You can also use manathakkali , if you have some.They are well known for the medicinal properties.

Since these vatrals( meaning cured & dried ) are used, the gravy is called vatral kulambu.

Ingredients

For the gravy

Tamarind ............................ 1 tbsp , tightly packed
Sesame oil .......................... 2 tbsp * see notes
Turmeric Powder................. 1/2 tsp
Asafoetida .......................... 1/2 tsp
Salt .................................... to taste
Mustard seeds..................... 1/2 tsp
Fenugreek seeds ................. 3
Curry leaves ........................ 1 sprig
Sunda vathal ....................... 1 1/2 tbsp
Manathakkali ....................... 1 tbsp
Jaggery ................................. 1/2 tsp(optional)

For the spice powder: roast and grind

Red chillies .......................4-6 (adjust to your spice levels)
Coriander seeds................1 1/2 tbsp
Channa dal ..................... 1 1/2 tsp
Raw rice ........................ 1 tsp
Curry leaves ................... 1 sprig
Pepper ............................ 4
Fenugreek seeds............. 4

Method

1. Dry roast all the ingredients mentioned under spice powder in a medium flame.
2. Cool and grind it to a fine powder.
3. Soak tamarind in hot water for 15 minutes and extract the pulp.
4. Heat oil in a kadai and add the sunda vathal and manathakkali and roast well.
5. Add mustard seeds,fenugreek seeds and curry leaves .
6. Once mustard crackles, reduce the heat to simmer and add required amount of spice powder.
7. Saute for 15 seconds.(do not burn the spice powder )
8. Now add 1/4 cup water so that you don't burn the spices.
9. Now add the tamarind extract along with turmeric powder,asafoetida and salt.
10. Let the gravy / kulambu boil for 5 - 10 minutes.
11. Once the gravy reaches a thick consistency ,add the jaggery powder and turn off the heat.

Notes

• Usually sunda vathal contains some salt. Now a days you get it  without salt also. Check and add salt in your gravy / kulambu.
• You can add sambar onions/ shallots and garlic too. Add and saute well once the mustard crackles.
• Sesame oil adds a significant taste to this kulambu.( If you don't get it, use vegetable / canola oil)

Apple Rasam

 Every one will have their choice of comfort food. To me it is Rasam and steamed rice.

In South India, a meal is incomplete without a rasam. We have quite some varieties too. To name some of them,tomato rasam, garlic rasam, pepper rasam .

 Though the rasam looks simple, its little bit tricky to get the exact flavors.Once you get used to that you can't go wrong with it.

I have used a tart variety here to compliment with other spices .The mild sweet with sour element is the success of this recipe.

Now have a look at our lunch.Yes.. simple pleasures of life :)

Now coming back to the recipe,

Ingredients

Toor dal .............................   2 tbsp
Tomato............................... 2
Turmeric powder................. 1/2 tsp
Asafoetida........................... 1/4 tsp
Ghee .................................. 1 tsp
Mustard.............................. 1/2 tsp
Cumin..................................1 tsp (divided)
Curry leaves ...................... few
Coriander leaves .................. few
Salt .................................... to taste
Pepper............................... 1/2 tsp
Rasam Powder.................. 3/4 tsp
Grated apple..................... 1/4 cup(preferably sour variety)
Lemon ................................ 1 big

Method

1. Pressure cook dal with turmeric and 2 1/2 cups water.
2. Separate the cooked dal water alone.(use the cooked dal for some other purpose)
3. Puree the tomatoes.
4. Crush pepper and cumin coarsely and keep it aside.
5. Heat ghee in a pan.
6. Add mustard and allow it to crackle.
7. Add cumin and curry leaves.
8. When you get the aroma from cumin add grated apple and saute for a minute.
9. Now add dal water,tomato puree, turmeric,salt,asafoetida.
10. Allow it to boil for until you see bubbles starting to form.
11. Now add rasam powder and crushed pepper and cumin and allow it to boil.
12. Add curry leaves and coriander leaves.
13. Let it boil well and you will notice froth foamation on the top.
14. Turn off the heat and add lemon juice.
15. Garnish with some chopped apples on top.

Enjoy piping hot with steaming rice.

Peach Milk Shake

It feels great to comeback after a long vacation and get connected to you all.

It was absolutely fantastic feeling to meet the entire family back in India after 3 years and got a chance to attend some weddings over there and meet some of our relatives too.


Coming back ,We are a family who love fruits at all times.That too when you get a chance to pick your own fresh fruits from a farm....

Last weekend we had a chance to do pick your own fruit.So here comes  my peaches milk shake.

 

This is such a simple way to consume 2 to 3  peaches on a single serve.

 

Ingredients

Peaches ...................................... 2 - 3 fully ripen

Milk ........................................... 1/4 cup 

Honey ......................................... as per taste

Pineapple / vanilla Icecream ........ 1 scoop

Method 

1. Peel the skin and pit the peaches.
2. Blend the fruit first.
3. Add rest of the ingredients and blend well.
4. Serve immediately.

Mango - Carrot cake eggless

Sweets and desserts are not a regular affair in my house.Occasionally , yes we indulge in sweets.One such is this. Sometimes , I would rather find reasons to celebrate.Today is my sister's BirthDay and there I got a reason to indulge this sinfully sweet cake .

She had been my inspiration during my initial days of cooking.By simply observing her cooking in the kitchen,I have learnt a lot of simple technics.

My sister loves mangoes.I just wanted to make use of some fresh mangoes, So quickly decided to make this cake with mango and carrot.I'm sure my sister would love to enjoy this.

 

Ingredients

Whole wheat flour ..........................1  cup
All purpose flour ............................. 1  cup
Sugar .............................................1/4 cup
brown sugar..................................... 1cup
Baking powder .................................. 1 1/2 tsp
Baking Soda ...................................... 1 tsp
Flex seed...........................................3 tbsp
Oil ..................................................1/3 cup (any neutral oil )
Mango pulp .................................... 1/2 cup ( I used 2 big mangoes to pulp)
Grated carrot ...................................1 /4 cup
Water................................................1/4 cup
Salt................................................... a pinch
ground Cinnamon  /pumpkin spice............... 1 tsp

Method 

1. Preheeat the oven to 350 F.
2. Grind the flex seeds with 1/4 cup water.
3. Mix the flours,salt,baking powder, baking soda , spice together and sift well.
4. In a large bowl , mix all the wet ingredients except carrots.
5. Mix grated carrots with the flour mix.
6. Now slowly fold in the flour mix into the wet mix, little at a time.
7. gently mix until they are just combined.
8. Prepare the baking tins by coating some oil and dusting them.
9. Transfer the batter into the baking tins and bake for 25  to 30 minutes.

 
For the mango sauce,

mango pulp ........................ 1/4 cup
Sugar ............................... 2 tsp
Lemon juice  .......................1/2 tsp

Blend every thing in a blender.
Boil the mixture over medium flame.
When you reach the thick consistency , turn off and allow it to cool.

Enjoy with family and friends !

Notes

• For health benefits, I have used whole wheat flour. If you want to use all purpose flour,you might need to reduce the amount of water accordingly.
• If you are using store bough mango pulp/puree , adjust sugar accordingly as the puree has added sugar in it.

Pulikaichal | puliyogare mix | Puli Sevai and Lemon Sevai

There are certain foods , which kindles the interlaced memories in your life.This is one such special recipe for me.My mom is an expert in this and for many years I had been enjoying this.

Near my hometown, there is a famous falls, called Kutralam(Courtrallam).We used to pack puliyodharai , lemon rice and curd rice whenever we used to visit that wonderfull falls.

After having bath in the falls you will feel like eating as much food as you can .

Coming back to the recipe, this is super easy to make.I bet you all, after tasting the fresh and homemade pulikaichal, you will never turn back to store-bought ready mixes.

The best part is that, once the mix is ready, it stores well for up to a monthin the refrigerator . Mix with rice or instant sevai or idiyappam or even aval (poha) to make your favourite item.

Ingredients 

 To roast and grind for spice mix

Channa dal  ......................... 3 tsp
Red chillies ......................... 12 (adjust to heat)
fenugreek .......................... 1/2 tsp

Other ingredients

Mustard seeds.................... 1 tso
channa dal ......................... 2 tsp
Roasted peanuts ................ hand full
Red chilli ............................. 2 , broken into pieces.
Cahews ..............................  few ,broken into pieces.
Curry leaves ........................ 2 sprigs
Tamarind ............................ (2 tbsp tightly packed )/ 2 tsp tamarind concentrate
Asafoetida........................... 1/2 tsp
Salt .................................... to taste
Turmeric ............................. 1/4 tsp
Sesame Oil ......................... 3 tbsp

Method

• If using a fresh tamarind, soak it in warm water for 20 minutes.
• Later squeeze the extract of it .
• Heat a shallow pan and dry roast fenugreek seeds,channa dal and red chillies until golden color.
• Make a fine powder of it.
• Heat 2 tbsp oil in a deep pan.
• Add mustard seeds,channa dal,urad dal,peanuts,cashews,red chilli pieces.
• Now add the tamarind extract (approximately 1 1/4 cup ).
• Add turmeric,salt and asafoetida and allow it to boil for 7 minutes or until the raw smell of tamarind is gone.
• Add the spice mix now and mix well.
• Allow it to boil for 5 minutes, you will notice a thick gravy now.
• Turn off the heat and let it cool down .
• Transfer it into a glass jar and pour the remaining 1 tbsp oil on top of it.
• Tightly cover and refrigerate.

Puliyogare / Tamarind rice /Idiyappam

1. Prepare instant sevai as per the instructions on the box.
2. Just mix enough puliyogare mix to it.
3. Add salt if required.

Prepare rice and mix required amount of puliyogare mix to make tamarind rice.

Notes for puliyogare

• You can add sesame seeds also while roasting for the spice mix.That gives a different flavor to the puliyogare.
• 
  
• Sesame oil is a key ingredient for a good flavor and taste.
• Always mix with rice or sevai and give a minimum of 30 minutes to let the rice absorb the flavors.
• The more time it stands, better the taste.

 Lemon Sevai 

Ingredients

Rice sevai .................................. 4 cups (prepared acc to bo instructions)
Turmeric .................................... 1/2 tsp
Asafoetida .................................. 1/4 tsp
Mustard seeds............................ 1 tsp
urad dal ..................................... 1 tbsp
Channa dal ................................ 1 tbsp
Peanus .......................................1 tbsp
Cashew nuts ............................... 1 tbsp
Lemon juice ................................ from 1 1/2 lemon.
salt ........................................... to taste
Oil ........................................... 1 1/2 tbsp
Green chillies ........................... 2 , small, chopped.
Red chilli .................................. 2 , broken into pieces
Curry leaves ............................ few

Method

1. Heat oil in a kadai / pan.
2. Add mustard seeds,dals, peanut,cashews,green chilli , red chilli and curry leaves.
3. Add turmeric powder and asafoetida to oil.
4. Now add the prepared rice sevai / iddiyappam to the pan and add salt to it .
5. Mix well and turn off the heat.
6. Add the lemon juice and mix well.

Enjoy with coconut chutney .