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

 

 

BADAM KHEER/ALMOND KHEER/RABADI/பாதாம் பாயசம்

Just greet your dearest friends and lovable relatives with this irresistible Almond Kheer. This is one of the most delicious desserts across all the states of India. For any special occasions like wedding, marriage parties loved ones' Birthday Celebrations, Family get-together or friends meet, Almond kheer is a must and the most loved drink by all. 

Kheer is widely known as Payas/Payesh in Northern states of India whereas it is known as Payasam in Tamilnadu.

The kheer can be served hot/warm or chilled. 

Cooking Time 45 minutes 

Yield:  four servings

Ingredients:

Almonds 100 gm

Boiling water as needed for soaking.

Fresh cow milk 750 ml

Cold milk 50 ml

Cardamom seeds crushed 1/2 tsp

Saffron strands 15-25 pcs {not mandatory}

Sugar 200 gms

Cashew flakes 2 tbsps

Raisins 15-20 pcs

Fresh Cow ghee 2 tbsps

Procedure:

Soak almonds in boiled water for 30 minutes.

Blanch the outer skin and keep ready to grind.

Bring to boil 750 ml of fresh cow milk on medium heat.

Lower the flame and let boil until the milk reduced to 500 ml.

Keep on stirring.

Add saffron strands

Add 200 gm sugar. Once the milk reduced to 500 ml, 

add fried-cashew flakes and raisins in fresh ghee.

Add freshly crushed cardamom seeds 1/2 tsp and stir to infuse the flavour.

Done.

Turn off the heat.

Almond kheer is ready to enjoy.

அவல் கேசரி/AVAL KAESARI/POHA SHEERA/BEATEN RICE SWEET

Aval kaesari is an easy to make delicacy that can be served as offering during festival celebrations or family get together or any other auspicious family occasions.

Ingredients we need:

Aval/Poha/Beaten rice 200 g
Sugar 175 g
Fresh Ghee 4 tbsps
Freshly cardamom seeds crushed 8 pods
Edible camphor a tiny bit crushed
Raisins 10 pcs
Broken Cashews 20 pcs
Saffron strands 8 pcs
Water 500 ml

Procedure:

Dry roast Aval/Beaten rice/Poha
for 5 minutes on medium heat.
Set aside to cool down.
Grind to a coarse textured powder (Rava texture)
Bring water to a rolling boil on medium heat.
Add one tbsp ghee, kaesar powder and saffron strands.

Once the water starts boiling, add poha powder keeping on stirring constantly.
Let the powder cooked soft.
Add sugar and fold several times to combine.
Add 2 tbsps ghee and cook all the ingredients combine and non sticky on low heat.
Fry the cashews and raisins in one tbsp ghee until golden brown in a separate tempering pan.
Transfer the fried  ingredients to cooked poha.
Fold to incorporate.
Final touch of adding flavour is the sprinkling of cardamom seeds powder to be given.

Poha kaesari is ready to be served.

GHEE MYSORE PAK

Mysore Pak is one of the most tempting sweets that Karnataka tradition had offered to us. It has the rich aroma of ghee and soothing taste. The amazing fusion of sugar, loads of fresh cow ghee/Desi ghee and besan flour gives rich aromatic and delicious dessert. There are many delicious twists in Tamilnadu such as Ghee Mysore Pak, Almond Mysore Paks, Dates Mysore paks,  Kaju or Cashew Mysore Pak,  Milk Mysore Pak, Carrot Mysore Pak etc. Out of these heavenly Mysore Pak varieties, we are presenting here how to make homemade Ghee Mysore Pak in a quick and easy way to satiate your sweet cravings.

Ingredients:

Only 3 ingredients..

Fresh Cow ghee  500 ml
Besan flour 250 gms
Sugar 500 gms. 

Procedure:

Melt the ghee in low flame.
Roast the Besan flour in 2 tbsp ghee on low heat.
Transfer the roasted besan flour to the dry mixing bowl.
Add 250 ml ghee and blend well.
Set aside.
Heat the sugar with one cup of water on medium heat 
Bring to boil until the one string consistency achieved.
Add 2 tbsp ghee to the sugar syrup and mix to combine.
Reduce the heat to a low level.
Now add the ghee-besan mixture to the syrup
Give consistent stirs to combine on low heat.
Add ghee little by little in between and keep on stirring.
Watch the bubbling on low heat and keep on stirring.
Meanwhile, apply a little ghee on the tray.
Once the mixture cooked nonsticky and smooth, Add the remaining ghee and stir to combine.
Transfer the mixture to the tray.
Level the surface.
Wait for 15 minutes.
Cut into rectangular pieces or desired shapes you like.
Store it in an airtight container for 5 days 
Enjoy!
Happy and comfort cooking.
Shelf life 5 days
Cooking time 30 minutes
Yield 30 Mysore Paks.

CASHEW FUDGES/KAJI KATLI/MUNTHIRI BURFI/CAKE

Cashew fudge/Kaju katli is the staple dessert that is enjoyed all age groups in every home of India during this Diwali and many special family occasions. Once we start to enjoy this deliciously sweet, we won't be able to stop with one.
We can make it at home with a few ingredients in no time.
Ensure the health of your family members by making it in your kitchen.

Preparation time 10 minutes
Cooking time 20 minutes
Method: easy for everyone even for beginners

Ingredients:
Whole cashew nuts 250 gms
Milkmaid sweetened condensed milk 300 gms
Fresh ghee 50 ml
Crushed cardamom seeds 1/4 tsp
Almond and Pistachio nuts flakes one tablespoon
Saffron strands 10-15 pcs optional

How to make it?

Grind the cashews using the whisk button.
A coarse texture is perfect.
Heat the pan with one tbsp ghee on low flame.
Add the milkmaid condensed milk.
Stir to combine.
Transfer the cashew powder to the pan.
Mix to combine.
Keep on stirring,
Don't worry about cashew lumps.
They will settle down by constant stirring and rubbing with a spatula.
Add ghee one tbsp by one tbsp at regular intervals while stirring on low heat.
Low heat is to be maintained throughout the process.
Add cardamom powder and saffron strands and keep on stirring.
Cook until the contents turn out as a non-sticky mass.
Sprinkle the nut flakes and mix to combine.
Apply a little ghee over the non-stick Tawa and transfer the non-sticky mass
Lever it using a spoon.
Sprinkle the nut flakes (one tbsp) over the levelled mass.
Let it cool for 10 minutes.
Then cut the mass into diamond-shaped or desired shaped fudges.
Store it in the refrigerator

Serves 15 diamond pieces.

Wishing the prosperous and safe Diwali.
Happy and safe cooking!

ALMOND RAVA KAESARI

Ingredients:

Semolina/Rava half a cup
Almond powder with skin  half a cup
Sugar 3/4 a cup
Fried cashew four
Ghee half a cup
Crushed cardamom two
water three cups
Kaesar color orange one pinch
Edible camphor quarter pinch


Procedure:

Heat the frying pan with one spoon of ghee over a low flame.
Add cashews and fry for a while until the cashews turn golden brown.
Take away the fried cashews and roast rava in the same ghee with the addition of half a spoon of ghee for a few seconds.
Heat the separate pan with one spoon of ghee, kaesar color powder and water up to boiling.
Add rava little by little to avoid lumps.
Allow cooking until the rava absorbed water and turned to a semi-mass consistency.
Transfer the almond powder, and sugar.
Stir well until all the ingredients incorporated well.
Stir well constantly to avoid burning at the bottom of the pan.
Add ghee little by little.
Stir well in low flame until the glossy consistency reached.
Remove from the flame and set aside to get warm temperature.

Serve warm kaesari in a banana leaf and enjoy its unique aroma and the supreme taste.😍😊