cake,

Flourless Chocolate Cake

8:27 PM Chandra Karthikeyan 1 Comments

Ingredients:
High quality bitter-sweet chocolate - 115 gm
Butter - 115 gm
Sugar - 170 gm
Eggs - 3
Cocoa powder - 50 gm
Method:
Melt chocolate and butter using double-boiler method, its lot more safer than microwave. Let it cool a bit.
Meanwhile beat eggs and sugar together till it form foam, then add cocoa powder, blend nicely.
Add egg mixture in the chocolate-butter mixture and whisk nicely to blend all ingredients.
Preheat oven to 180°C ,grease a baking pan and pour the cake batter, bake it for 25 to 30 minutes till a thin crust is formed on top of the cake.
Remove the cake from the oven and let it cool before serving. 
You can dust sugar, cocoa powder or anything you desire.

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cashew

Sweet and Spicy Roasted Cashew

5:42 PM Chandra Karthikeyan 0 Comments

Ingredients:
Cashew - 1 cup
Chilli powder - 1 tsp
Salt - 1/2 tsp or as required
Honey - 1 tbsp
Olive oil or vegetable oil - 1 tsp
Method:
Heat oil in a pan (preferably non-stick), add cashews and roast till it turns slight brown. Use low flame while cooking as cashews burn quickly. 
Add chilli powder and salt, give nice toss to the cashews until it is evenly coated.
Finally add honey, give nice stir and remove cashews from heat.
Serve it with hot coffee. This is a nice evening snack on a cold day. 

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Fish

Fish Tikki

12:51 PM Chandra Karthikeyan 0 Comments

Ingredients:
Fleshy fish - 400gms
Boiled potato - 1
Onion - 1
Chopped coriander leaves - 1/4 cup
Green chilli - 1
Chilli powder - 3/4 tsp
Ginger-garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Bread crumbs - 1/2 cup
Salt as required
Method:
Boil fish with salt and turmeric, peel the skin and mash it nicely.
In a bowl, add mashed fish, mashed potato, chopped onion, coriander leaves, chopped chilli, ginger-garlic paste, chilli  powder and salt.
Mix everything nicely. Make small balls, flatten it to form patti. 
Coat patti nicely with bread crumbs.
Heat 1 tsp oil in a non-stick tawa, arrange the patties, flip and cook on both sides, remove the patti when it turns brown.
Serve hot with sauce or chutney.

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all purpose flour,

Pull-apart Sweet Bun

9:05 PM Chandra Karthikeyan 1 Comments


Ingredients:
  • All purpose flour/ maida - 2 cups
  • Sugar - 2 tbsp
  • Salt - pinch
  • Tutty-fruity - 1/4 cup
  • Butter - 4 tsp
  • Active dry yeast - 11/2 tsp
  • Milk - 1/2 cup
  • Water - 1/2 cup
Method:

  • Cooking bun is really easy, don't worry about the shape if you are trying for the first time.
  • Heat water, it should be lukewarm, preferably 95 degrees Fahrenheit to 110 degrees Fahrenheit, as this temperature is very important for yeast fermentation. Now add yeast to the warm water and set it aside for 10 minutes.
  • Meanwhile, mix flour and sugar in a large bowl, make a dent in the middle of the flour and add salt and the fermented yeast water.
  • Knead the dough, add milk little by little to the dough while kneading, dough might become little sticky, no problem! move the dough to the working space and knead it well, this gives nice elasticity.
  • Place the dough in a bowl dusted with little flour and cover it with muslin cloth and let it rest for an hour.
  • Dough would have increased in size, remove the dough and knead little to remove all the air, flatten the dough, smear butter all over and sprinkle tutty-fruity, fold and knead the dough again.
  • Shape the dough into a log shape, cut it into small pieces, shape it into smooth balls, and place all the balls in the greased baking pan. Keep this aside for another one hour.
  • Now you can see that the balls are little risen and full, bake at 200 degrees Celsius for 12 to 15 minutes until the top of the bun becomes little golden brown.
  • Immediately after removing the bun from the oven, brush the top with butter to soften the crust.
  • Let it cool and enjoy your sweet bun.

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millets

Millet Idli/Dosa

6:03 PM Chandra Karthikeyan 0 Comments

Millets are very healthy and easily digestible. Its very good to include millets in our daily foods. There are many varieties of millet available, i have tried idli/dosa with samai(little millet), kudiraivali(barnyard) and varagu(kodo). 

Ingredients:
  • Samai rice - 4 cups
  • Urad dal - 1 cup
  • Left over rice/cooked rice - 1/4 cup or poha - 3 tsp
Method:
  • Soak rice and dal separately in water for 4 to 5 hours. 
  • Grind dal first followed by rice. Add cooked rice while grinding samai. 
  • If you are using poha, soak it along with samai.
  • Let it ferment for 8 hours or overnight.
  • Add salt to the fermented batter
Idli
  • Grease idli plates and pour ladleful of batter in each hole of the plates.
  • Steam it for 10 minutes. Serve hot with chutney and sambar.
Dosa
  • Heat dosa pan and grease it, skip the grease part for non-stick pans.
  • Pour ladleful of batter on the pan and spread it in circle. Flip and cook on both sides.
  • Serve it hot with chutney or sambar.
Notes:
You can even try mixed millets, for example 1 cup samai, 2 cups varugu and 1 cup kudiraivali.

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