Thursday, April 10, 2014

Chocolate Flan Cake / Magic Cake


Magic Cake4

Ingredients (Serves 12 - 15):

12-cup capacity Bundt pan
Softened butter, to coat pan
Dulce de leche or caramel sauce --   ¼ Cup

For the cake:

Butter                        --    10 tbsp. at room temperature
Sugar                          --   1 cup
Egg                              --   1, at room temperature
All purpose flour  --   1 ¾ cups
Baking Powder       --   ¾ tsp
Baking Soda             --   ¾ tsp
Cocoa Powder        --   1/3 cup
Butter milk              --   1 ¼ cup

For the flan:

Evaporated milk    --   1 can (12 oz)
Condensed milk, sweetened --   1 can (14 oz)
Cream Cheese         --   4 oz, at room temprature
Eggs                            --   3
Vanilla Extract      --   1 tsp

For garnish:

Dulce de leche or caramel sauce --   ¼ Cup

Magic Cake3


Put an oven rack in the middle of the oven and preheat to 350°F / 180°C.

Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup dulce de leche and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)

For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.

For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs, vanilla, nutmeg powder and dulce de leche. Blend on high for 30 seconds.

Magic Cake1

Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.

Carefully slide the pan into the oven, and bake 1 to 1 to 1 ¼ hours, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.

Cool completely then refrigerate at least 4 hours or overnight.

Place bottom third of Bundt pan in bowl of hot water for a minute. Invert a large, rimmed serving platter over the Bundt pan, grasp     tightly together, giggle a little and flip over. Remove the pan and scrape any remaining dulce de leche from the pan onto the cake. Serve with extra caramel sauce drizzled over the top.

Magic Cake2

Recipe Courtesy: Swapna's Cuisine

Friday, February 7, 2014

Pork Fry

Pork Fry 3


Pork                            --   1 kg
Onion                         --   2 big
Pearl onions            --   ½ cup, sliced
Ginger                        --   1 inch piece
Garlic                         --   6 - 8 cloves
Green chillies         --  3
Coconut pieces      --   ½ cup(optional)
Turmeric Powder  --   ½ + ½ tbsp
Chilly Powder         --   1 ½ tbsp
Coriander Powder --   1 ½ tbsp
Pepper Powder       -- 2 tsp or 15 black pepper corns
Cardamom                --   6
Cloves                         --   6
Cinnamon Sticks     --   3, 1 inch pieces
Fennel Seeds            --   2 tsp
Curry leaves             --  2 sprigs + more if required
Mustard seeds         --   1 tsp
Oil                                 --   2 to 3 tbsp + more if required , I love to use coconut oil
Salt                               --   to taste

Pork Fry 2

Preparation of pork fry:

Cut and clean the pork into medium slices. Marinate them in ½ tbsp turmeric powder and keep aside.

Grind the cardamom, cloves, cinnamon, fennel seeds and pepper corns(if not use the pepper powder) to a fine powder. Slice the onions and mince the ginger, garlic and green chillies. You can mince them together or keep it separate. Keep them aside.

Heat 2 tbsp oil in a pressure cooker and add the mustard seeds.Let it splutter.Add the coconut pieces and fry until they are light brown.

Add sliced onion, pearl onion, minced ginger, garlic and green chillies and curry leaves. On a medium flame, fry until onions are golden brown.

Reduce the flame to medium low and add the salt, powders(turmeric, chilly and coriander) and the ground masala (keep aside 1 tsp for final garnishing). Keep stirring until the raw smell of the powders go off. Make sure not to burn them. Add a little more oil in case it is too dry to get burnt.

Add the pork pieces and continue stirring until the masala sticks well on to the pork. Add ¼ cup of hot water and pressure cook the pork low flame until the meat is cooked well. For my pressure cooker, it took 2 - 3 whistles.

Let the steam completely vent out.

Pork Fry 1

Open the lid and on medium heat, keep stirring every 2 - 3 minutes and let the extra water get dry.

Now the final part is to stir fry until the required consistency is achieved. I like it towards the dry end and also love it when fried in the cast iron pan. (the cheenachatti is the best).

Heat a wide pan and add the remaining oil. You can continue in the pressure cooker itself, if that is wide enough to stir and if you are not looking for a very dry consistency.

Add the pork masala and fry until dry. Add more curry leaves and more oil to enhance the flavor, if you would like to. Sprinkle the left over ground masala and switch off the flame.

This goes well will rice or any breads. You can replace pork with any red meat – Beef / Mutton / Lamb

Pork Fry 4

Recipe Courtesy: Swapna’s Cuisine

Wednesday, January 22, 2014

Devils Chocolate Cake



Cocoa powder                --   ½ cup
Dark brown sugar         --   ½ cup
Boiling water                   --   1 cup
Unsalted butter             --   9 tbsp softened
Sugar                                  --   ¾ cup
All purpose flour          --   1 ½ cup
Baking powder              --   ½ tsp
Baking soda                    --   ½ tsp
Vanilla                             --   2 tsp
Eggs                                   --   2 large 


Water                                --   ½ cup
Dark brown sugar        --   2 tbsp
Unsalted butter            --    1 ½ stick
Dark chocolate             --   11 oz


Preparation of the cake:

Preheat the oven to 350F/180C and grease two 9inch cake pans.

In a heat proof bowl, mix the cocoa powder and brown sugar together. Add the boiling water to it and stir to combine. Keep aside.

Mix together the dry ingredients. Keep aside.

In another bowl, beat the butter and sugar until pale and creamy on high speed. Add the vanilla and beat well to mix.

Add one egg followed by a scoop of the flour mixture.Add the other egg and beat it in. Keep mixing and add the remaining flour mixture little by little.

Finally, stir in the cocoa mixture.

Divide the batter between the tins and bake for 30 minutes or until done.

Let the cake cool completely.


In a large saucepan on low heat, bring the water,sugar and butter to a soft boil. Add the chopped chocolate and let it sit a minute. Stir the frosting so that the chocolate melts from the heat. Let it cool completely.

The frosting will take sometime to thicken up. I will turn thick and glossy. As mentioned by the author, I too used the refrigerator to chill it.


Reciepe Courtesy: Ria

Tuesday, November 12, 2013

Chicken Roast–In coconut Milk

Chicken in coconut milk 6


Chicken                            --   1 kg, cut into medium sized pieces, I prefer chicken with bones
Turmeric powder        --   ¼ tsp
Chilli powder                 --   2 tsp
Ginger garlic paste      --   2 tsp
Fennel seeds                  --   2 tsp
Pepper powder             --   2 tsp
Fresh lime juice           --   1 large lime
Salt                                    --   as required


Onion                              --   3 medium size
Pearl onion                  --   10-15
Curry leaves                --   6-7 sprig
Garlic                             --   1 pod / 10-15 cloves
Ginger                            --   ½ cup chopped
Tomato                          --   1 medium sliced
Turmeric powder      --   ½ tsp
Chilli powder               --   3 tsp
Tomato ketchup        --   2 tsp
Coconut milk              --   ½ cup
Coconut oil                  --   4 - 5 tbsp
Cashew Nuts                --   a handful, optional
Coriander leaves       --   a handful, chopped, optional
Salt                                  --   as required

Garam masala:

Cinnamon sticks       --   3, ½  inch piece
Cloves                           --   6 - 8
Whole Pepper            --    10 - 15 pepper corns
Fennel seeds              --    2 tsp

Chicken in coconut milk 5

Preparation of chicken roast:

Marinate the chicken pieces with the ingredients in the marinade section for at least 1-2 hrs.

Finely crush the whole spices for the garam masala and keep aside.

In a heavy bottomed pan, add the coconut milk and chicken and cook on a medium flame. Water comes out of the chicken and hence no extra water is required.Once the chicken is cooked, add 1 - 2 tbsp oil, preferably coconut oil and sauté the pieces in medium heat so that the chicken pieces will be crispy.

Chicken in coconut milk 1       Chicken in coconut milk 2 
Meanwhile in another nonstick pan heat coconut oil,add the ginger, garlic, curry leaves and the cashew nuts and saute for couple of mins. Then add chopped onions, pearl onions and  salt and sauté them until the onions are brown.Then add the tomatoes, mix well and sauté until they are mashed up.

Add the turmeric powder, chilli powder and garam masala. Mix well.Now add the  ketchup and mix well.

Chicken in coconut milk 3        Chicken in coconut milk 4

Finally add the chicken pieces and mix well,make sure you do not break the chicken pieces. Sauté for a couple of minutes in medium heat so that the pieces will be covered with the gravy.

Garnish with chopped coriander leaves. Serve hot. This goes well with rice & any Indian breads.

Chicken in coconut milk 7

Recipe Courtesy: YummyOYummy

Wednesday, November 6, 2013

Chilly Beef (Indo-Chinese Style)

Chilly Beef 9

Ingredients: (Serves 4 - 5)

Beef                             --   1 kg / 2 lb
Turmeric Powder  --   ¼ tsp
Chilly Powder         --   1 tsp
Coriander Powder --   2 tsp
Garam Masala         --   ½ tsp

Onion                          --   1 medium size
Ginger                         --   2 inch piece, juliened
Garlic                          --  1 pod / 10 - 12 medium size cloves, thinly sliced
Green Chillies          --   3 - 4
Capsicum / Red Pepper  --   1, medium size
Soya Sauce                --   2 tbsp
Green chilly Sauce  --   2 tbsp  + more as per your taste and tolerance
Pepper Powder        --   ½ tsp, optional
Corn flour                  --   2 tsp
Spring Onion            --   2 - 3 stalks
Oil                                 --   as required
Salt                               --   to taste

Chilly Beef 8

Preparation of chilly beef:

Clean and cut the beef into thin slices. Marinate it with turmeric powder, chilly powder, coriander powder, garam masala and salt. This is purely to suit our taste buds. You can also cook the beef in salt and green chillies or just marinate it with salt and directly go for the fry.

Pressure cook until done. Strain the beef from the stock and keep both the cooked beef and the stock aside.

Cut onion into small cubes, ginger and garlic into thin slices, slit green chillies,thinly slice the bulb of the spring onions and cut the red pepper into thin long slices.

Heat 2 - 3 tbsp oil in a heavy bottomed pan. Add the cooked beef and fry on a high flame until the sides are slightly brown. Remove it from the pan and keep aside.

Chilly Beef 1 Chilly Beef 2 Chilly Beef 3

Add more oil, 1 - 2 tbsp to the pan, if required, and add the ginger, garlic, spring onion bulbs and the green chillies. Saute for a couple of mins. Now add the chopped onions and the red peppers  and saute until the onions are slightly translucent.

Chilly Beef 4 Chilly Beef 5

Add the fried beef and mix well. Now add the soya sauce and chilly sauce.Mix well.

Add the corn flour to the stock and mix without lumps. Then add this to the beef. Mix well and let it simmer for couple of mins and switch off the flame. The corn flour will help the gravy to thicken as it cools. You can also adjust the gravy as required – It makes a good starter with lesser gravy.

Chilly Beef 6 Chilly Beef 7

Chop the stalk of spring onions and garnish with these and pepper powder(optional).  Serve hot with fried rice or any Indian bread.

Chilly Beef 10


Recipe Courtesy: Myself / Amma

Tuesday, October 29, 2013

Pepper Chicken




Chicken                                   --    ½ kg
Finely Chopped Onions    --    1 - 2 medium size onions
Ginger                                      --    1 inch thick piece
Garlic                                       --    4 - 5 cloves
Green chillies                        --   5 - 6 
Turmeric powder                --    1 tsp
Ground / Crushed black pepper              --    2 tsp
Cloves                                      --    2 - 3
Cinnamon                               --   1 inch piece
Fennel seeds                          --   ½ tsp
Curry leaves                          --   1 sprig
Salt                                            --    to taste
Oil                                              --    2 - 3 tbsp, preferably coconut oil

Preparation of Chicken Curry:

Clean and cut the chicken into medium size pieces.  Grind the cloves, cinnamon, and fennel seeds into a coarse powder. Keep aside. Crush the ginger and garlic and keep aside.

Heat oil in a heavy bottomed pan. Add the turmeric powder to the hot oil. Saute for a min or two or until the turmeric turns dark brown. At this point add the powdered garam masala, green chillies and crushed ginger and garlic. Saute for 2 - 3 minutes. Add the  finely chopped onions and curry leaves. Saute on a medium flame until the mixture turns mushy and dark brown. Keep an eye and make sure that the it doesn't burn or stick to the bottom of the pan.
Add the cut chicken and mix well. Add 1 tsp pepper powder.

3 4 5

For a semi-gravy consistency, as mine, there is no need to add water. Let it cook on a medium flame. Once the gravy is thick stir occasionally to make sure that it doesn't stick to the bottom. However, a light brown colour on the chicken adds more flavor.

Switch off the flame and add the remaining 1 tsp of pepper powder and 1 tsp of coconut oil(optional) and give a mix.

Serve hot with any Indian breads or Rice.


Recipe Courtesy: Amma

Wednesday, October 16, 2013

Chicken Kurma–Kerala Style

Chicken Kurma 1

Ingredients:(Serves 4 - 6)

Chicken                                       --   1 lb
Ginger                                          --   2 tsp, thinly chopped
Garlic                                           --   4 cloves, thinly chopped
Cinnamon sticks                      --   ½  inch piece
Cloves                                          --   3
Onions                                         --   3 medium size
Green chillies                            --   5 - 6
Coriander Powder                   --   2 tsp
Potato                                           --   2 medium size (optional)
Fennel seeds                              --    ½ tsp
Shredded coconut                   --    ½ cup
Cashew nuts / poppy seeds --   6 nuts / 2 tsp poppy seeds
Coriander leaves                     --   a handful , chopped
Salt                                                --   as required
Oil                                                  --   as required

Chicken Kurma 3


Soak the cashews/poppy seeds in half a cup of water for about half an hour.

Clean and cut the chicken into medium size pieces. Cube the potatoes and keep aside. Chop the onions, green chillies, ginger and garlic.

Heat oil in a pan. Add the cinnamon sticks and cloves and fry for few seconds. Add the chopped ginger and garlic and fry for a minute. Now add the thinly sliced onions and green chillies.Add salt. Saute until mushy.

Add the coriander powder and saute for a minute or until the raw smell goes off.Add the cubed potatoes and cut chicken and mix well. Let it cook on a medium flame until almost done.

Meanwhile grind the cahews/poppy seeds and keep aside. Grind the coconut and the fennel seeds into a smooth paste and keep aside.

Add the ground mixtures to the chicken and mix well. Bring it to a boil. Do a salt check and garnish with coriander leaves.

Serve hot with any breads - idyappam / pathiri / chapathi or Ghee rice.

Chicken Kurma 2

Recipe Courtesy: Amma