CHOCOLATE LOAF CAKE

This rich chocolate loaf cake makes everybody drooling over. The lovely close textured loaves are very soft and chocolate flavoured with a lovely crackle crust. They would excellently shine as the perfect base and building blocks of decadent desserts such as the most delicious sundae, black forest, icecream cakes or the yummiest soft sweet choco-truffles. sometimes we can simply enjoy the loves with a cup of Tea or Coffee.

It is just heavenly delicious with a dollop of whipping cream between the two loaves.

 

It is a very easy recipe even to the learners too.

Ingredients, we need:

All-purpose flour 1.5 cups

Powdered brown sugar 1.25 cups

Baking powder  2 half spoons

Cooking soda 2 half spoons

Cocoa powder 4 tsp

Vanilla essence 1.5 tsp

Milk at room temperature, 125 ml

Egg one at room temperature

Cold-pressed Sunflower oil 100 ml

Boiling water 100 ml

Instant coffee powder any brand 3/4 tsp

Sunflower oil 1/2 tsp extra and one tsp all-purpose flour for preparing the cake pan.

Procedure:

In a medium-sized mixing bowl, add all-purpose flour, powdered brown sugar, Cocoa powder, Baking powder and Cooking Soda together and mix thoroughly using a spatula for about 2 minutes.

Add wet ingredients i.e., Milk, Egg, Vanilla essence, Sunflower Oil with the well-mixed dry ingredients.

Stir well using a spatula. Once all the ingredients mixed to form a thick paste consistency, blend for 3 minutes using the electric blender at medium speed until the silky and smooth texture.

Boil 100 ml water and add instant coffee powder.

Stir to dissolve.

Pour the decoction to the mixed contents.

Stir well to combine using a spatula.

Then, blend again with the electric blender for 10 seconds.

Preheat the microwave oven at 180 degrees Celcius for 10 minutes

Meanwhile, we prepare the cake pan greasing with little oil and dusting with all-purpose flour.

I am using the loaf pan measured 23 cm lengthx13 cm breadth x 5.6 cm height.

Line up with the fittable parchment paper and again grease and dust with the flour.

Pour the cake batter to the half level of the pan.

Tap the pan twice to release the air bubbles.

Once the oven beeps, place the cake pan into the oven on the lower rack.

Set the temperature for 37 minutes at 180 degrees Celcius.

Let baking. 

After the baking over, take out the cake pan carefully and set aside for cooling.

Just tilt down to sit on the tabletop.

After 15 minutes, slice it as you desired.

Chocolate Cake is ready to enjoy.

Cooking Time one hour

Yield 500 gm

 

 

GOBI 65/CAULIFLOWER CHILLY 65/காலி பிளவர் சில்லி 65

The most loved Cauliflower Chilly 65 which is served as a starter or appetizer in restaurants in Tamilnadu can be made deliciously at our homes too.

We cannot stop eating the cauliflower chilly with one piece. It is truly an addictive and enticing snack with a hot coffee or tea.

Preparation time: 10 minutes
Cooking Time: 10 minutes
Servings 4 persons.

How to make?

First step:

Ingredients:

Cauliflower 500 gm
Turmeric 1/2 tsp
Salt 1/2 tsp

Procedure:

Separate the florets from cauliflower stalk.
Wash several times.
Heat four cups of water on medium heat with turmeric and salt.
Let them half cooked in boiled water for 2 minutes.
Drain the florets and set aside to cool down.

Second step:

half cooked florets.
Salt 1/2 tsp
Red chilly powder 1 tsp
Garlic ginger paste 2 tbsp
Raw rice flour 1 tbsp
Corn flour 1 tbsp
All-purpose flour 1.5 tsp
Karam masala powder 1/2 tsp
Half a lemon
Ghee 1/2 tsp
Fresh curd 1 tbsp

Procedure:

In a dry mixing bowl, transfer the drained half-cooked florets. add salt, Red chilly powder,
Ginger garlic paste, Raw rice flour, Cornflour, All-purpose flour.
Mix to coat well.
Add Karam masala powder.
Squeeze the lemon.
Mix to combine.
Add ghee and curd and mix well to combine.
Set aside for 2-5 minutes.

Third Step:

Ingredients:

Groundnut oil 500 ml
A few onion rings
Lemon wedge 1 pc

Procedure:

Heat the groundnut oil on medium heat until the oil reaches deep-fry temperature.
Once the oil is hot enough to deep-fry, reduce the flame to low.
Drop the florets one by one into the hot oil carefully.
Let them deep-fried for 2 minutes on low heat.
Now increase the flame to high to get crispy and golden brown cauliflower fries.
Take them out and drain the excess oil by holding the slotted spoon above the oil.
Place them on oil absorbent paper towels.
Repeat the process for the remaining batches.
Serve hot with onion rings and a lemon wedge.

The homemade cauliflower chilly 65/Gobi 65 is an easy-to-make snack and the right choice of evening time snack with hot tea or coffee in winter evenings or the rainy days.

It can be served as the best combination of any meal!
Check out!

POTATO SAMOSA

Samosa is the most popular snack loved by all people.  Samosas are made with all-purpose flour locally named as Maida mixed with ghee, and ajwain seeds, salt to form a triangle shell filled with spiced potato mixture and deep-fried until golden brown.  

They are flaky and crispy and the best snack to be served with tea or as a starter before meals.

Come on, let's make it!

This recipe involves four steps.that are easy to follow and enjoy homemade samosas.

Step one:

Ingredients:

All-purpose flour 250 gms.

Clarified Butter/Desi Ghee/Fresh Cow ghee 4 tbsp

Ajwain seeds/Omam 3/4 tsp

Water approximately 125 ml that depends on the quality of Maida.

Salt 1/2 tsp  

Procedure:

Add All-purpose flour, salt, Ajwain Seeds and Ghee in a dry mixing bowl.

Rub the flour with hands to form a crumbly texture.

Add water little by little and knead to form a tight and firm dough.

Be careful while adding water. 

Cover and let it rest for 30 minutes.

Step Two

Ingredients:

Ghee 2 tbsp

Cumin Seeds 1/2 tsp

Fennel Seeds1/2 tsp

Chopped green Chilly 3/4 Tsp

Chopped Bellary onion 1/2 cup

Coriander greens chopped 1/2 cup

Grated Garlic 1 tsp

Grated Garlic 1tsp

Turmeric 1/4 tsp

Coarse Red Chilly Powder 1/2 tsp

lemon juice 1 tsp

Boiled Potatoes 500 gm+1/2 tsp salt

Salt 1/4 tsp

Procedure:

Mash the potatoes with added Salt 

Heat the pan with Ghee on medium heat.

Adjust the heat then and there to avoid burning.

Add fennel seeds and cumin seeds to fry.

Reduce the flame.

Saute to fry 

Add garlic and ginger.

Saute for a while until a nice aroma.

Add green chilly and Bellary onion.

Saute until transparent.

Add turmeric and red chilly powder.

Add mashed potatoes and coriander greens.

Mix to combine on low heat.

Pour 1 tsp Lemon Juice and 1/4 tsp salt.

Mix well.

Spicy Potato stuffing is ready.

Step Three.

 Little Water to wet the edges.

Procedure:

Divide the Dough into 8 Lemon balls.

Flatten the ball and make chappati.

Cut the chapati into equal halves.

Fold like triangle cone as shown in the video.

Fill the cone with potato stuff and seal it 

Do refer to the video.

Do the same for the remaining balls.

shells are ready to deep fry.

Step Four

Ingredients:

Cold-pressed  Groundnut oil 500 ml

Procedure:

Heat the pan with Groundnut oil to Deep fry temperature on medium flame.

Reduce the flame to low.

Now Lower the samosas one by one carefully.

Let them deep fry evenly on all sides by turn-over the samosas for 5 minutes.

Now increase the flame to high to get golden brown and crispy Samosas.

Take out the samosas by a slotted spoon and drain the oil.

Place them on an oil-absorbent tissue paper.

We can get 16 Samosas out of the given quantity of ingredients.

Cooking Time one hour including the resting hour of the dough.

Servings: 4 persons.

THATTAI|THATTU VADAI|THATTU MURUKKU

தட்டுவடை/தட்டை
Thattai is an authentic snack of Tamilnadu to celebrate the festival occasions. It is available throughout the year in almost all snack stalls.

Ingredients:

Store-bought Raw rice flour 250 gms
Fried gram 100g
Dried Red Chillies 3 pcs
Salt 1/2 tsp
Asafoetida one pinch
Curry leaves 25+10 torn curry leaves
Chana dal 2 tsp
Water to knead
Groundnut OIl/any oil you prefer: 400 ml
Hot Oil @deep fry temperature 1 Tbsp

Cooking Time: 30 minutes
Yield 35 Thattais

Procedure:

Wash and soak chana dal  in little water for 30 minutes
Dry roast the raw rice flour on low to medium heat without changing its colour for a while.
Set aside.
Grind the fried gram, red chillies to a fine powder.
Add some (25)curry leaves and run the mixie for a second.
In a mixing bowl, add roasted raw rice flour, ground fried gram contents, asafoetida, salt, 10 torn-curry leaves.
Mix to combine.
Add water little by little and knead the contents to form a soft non-sticky dough.
Make a small pit in the centre and add hot oil 1 tbsp @deep-fry temperature
Apply a few drops of oil over the dough to prevent dryness.
Make equal sized gooseberry sized balls.
Take a square size Aluminium foil and smear with oil.
Place the ball on aluminium foil and cover it and press gently using a bowl.
Open the foil and flatten into a thin disc using your fingers.
Make 9-10 discs on aluminium foil-squares.
Heat the oil to a deep-fry temperature.
Once the oil reaches the deep fry temperature, reduce the heat to low-medium level.
Now remove the discs one by one and lower them into the hot oil carefully, one by one.
Let them deep fry until the oil bubbles subside.
Collect them and place on oil absorbent paper.
Crispy and crunchy Thattais are ready to be served.

CRISPY POTTUKKADALAI MURUKKU

Diwali 2019, the grand great Diwali is around the corner, celebrate and enjoy these crispy and delicious murukkus with your loved ones. Diwali Celebrations are not complete without this savoury in almost all of our homes.

Ingredients: 

Store-bought Raw rice flour 400 gms
Roasted gram or fried gram 200 gms
Himalayan Pink salt 1/2 tsp
Asafoetida one pinch
Ajwain Seeds 1/2 tsp
White sesame seeds 1 tsp
Ghee 1 tsp
Hot oil 2 tsp
Cold-pressed Groundnut Oil 750 ml
Water 150 ml

Procedure:

Take Raw rice flour and Fried gram powder and mix well.
Add salt,  Asafoetida, ajwain seeds (ease digestion) White sesame seeds.
MIx well. 
Add water little by little.
Knead to form a mass.

Heat the Groundnut oil until the deep-fry temperature on a medium flame.
Check the temperature by dropping a tiny bit of the dough. If it rises up, the perfect temperature is achieved.
Add 2 tsps of this hot oil to the dough and knead again.
Smear a drop of oil inside the press.
Fill the  3/4 th  murukku press with the portion of the dough 
Squeeze the dough spirally on the spoons.
The good shape will be achieved by practice.
Drop the spirals into the oil one by one and deep fry.
Medium heat is to be maintained throughout the process.
Flip over until the murukkus fried evenly.
Once the oil bubbles around each murukku subside, take out that murukku and place it on a dry tray.
Collect them one by one.
Crispy murukkus are ready to be served or stored in an airtight container.
Safe and happy cooking!

Cooking time: 15 minutes
Serves 25 murukkus

Make 5 murukkus per batch.
25 murukkus can be made using the above-given measurements

RIDGE GOURD BAJJIES/FRITTERS

Ridge gourd fritters/Bajjies are traditional snack during evening times of monsoon. 

Any vegetable can be used as a base for this snack. Each version of using veggie has its unique taste. 

This snack is suited to coconut chutney very well. Coriander green chutney or mint chutney will also do well. 

It will be prepared in just ten minutes.

Ingredients:

Ridge gourd medium size

Gram flour two cups

Raw rice flour one cup

Asafoetida one pinch

Cold pressed peanut oil to deep fry

Red chilly powder one spoon

Cooking soda one pinch

Water as required to make the batter( Idli  batter consistency)

Ajwain seeds optional

Salt to taste

Procedure:

Mix gram flour, raw rice flour, asafoetida, cooking soda, Salt, red chilly powder and ajwain seeds and water as required in a bowl and get them combined together to make the Idli batter consistency.

Wash the ridge gourd and remove the ridges using a peeler.

Make thin slices longitudinally on a dry plate and keep them ready.

Heat the oil to the deep-fry temperature

Dip each ridge gourd slice in the batter and gently slide into the oil.

You can slide four or six slices per batch.

Deep fry on both sides till the oil bubbles cease.

Remove the fried bajjies out of the oil.

Repeat the process until the batter exhausts.

Use tissue paper to absorb the excess oil.

Now the hot bajjies/fritters are ready to have. 

 These fritters/bajjies go well with coconut chutney or coriander green chutney or Mint chutney of your choice.

You can eat these bajjies without side dishes. It tastes great even without any side dish.

Please never forget to leave a response!