Flourless Chocolate Cake

Ingredients:

Semisweet chocolate chips    --   1 cup
Unsalted butter                           --   ½ cup (8 tbsp)
Granulated sugar                        --   ¾ cup
Salt                                                   --    ¼ tsp
Espresso powder                        --   1 to 2 tsp, optional (1 tsp will enhance the chocolate flavor and 2 tsp will give you a mocha flavor)
Vanilla extract                            --   1 tsp
Eggs                                                 --   3 large
Unsweetened cocoa powder --   ½ cup
All purpose flour                        --   2 tbsp (optional)
Slivered Almonds                      --   a handful(optional)

Ganache:
Semisweet                                    --   1 cup
Heavy cream                              --   ½ cup

Caramel:
Brown sugar                                --   1/3 cup packed
Butter                                            --   3 tbsp
Milk                                                --   1 tbsp

Fresh whipped cream / Vanilla Icecream, for serving, optional

Preparation of the cake:

Preheat the oven to 375°F. Grease an 8" or 9" round cake pan and line the bottom with parchment paper.

Melt the chocolate and butter together until the butter is completely melted and the chips are partially melted. This can be done in a bowl in a microwave or in a saucepan on stove top. Stir until the chips are completely melted and smooth.

Add in the sugar, salt, espresso powder and vanilla. Add the eggs and beat briefly until smooth.I used a hand whisk and that helped me do a decent job. Add the cocoa powder and mix just until combined. Optionally, you can add 2 tbsp of all purpose flour, to give a better structure to the cake. Stir in the slivered almonds.

Pour the batter into the prepared pan and bake for 25 minutes. The top should have a thin crust.

Let it cool in the pan for 5 minutes and then loosen the sides with a thin knife or spreader. Turn it out onto a serving plate and allow to cool completely.

Ganache:

Add the chocolate to a heat-proof bowl. Heat the cream until it just starts to boil. Pour it over the chocolate and allow to sit for couple of minutes. Stir until smooth and chocolate is completely melted.Let it cool slightly, to a spreadable consistency.It starts to thicken as it cools. Pour over the cake. Use a spatula or back of the spoon to spread, if required.Let it set.

Caramel:

In a sauce pan, add brown sugar, butter and milk. Keep it over medium heat. Keep stirring and once it just starts to bubble or boil, remove from heat. Let it cool slightly, to a spreadable consistency.It starts to thicken as it cools. Pour over the cake. Use a spatula or back of the spoon to spread, if required.Let it set.

Serve at room temperature or chilled with fresh whipped cream or a scoop of vanilla icecream.

Recipe Courtesy: cinnamonspiceandeverythingnice

Semiya Payasam

Ingredients:

Roasted Semiya / Vermicelli  --   200 gm
Milk                                                   --    5 – 6 cups
Sugar                                                --   1 cup  / more depending upon your level of sweetness
Cashew Nuts                                  --   10 - 15
Raisins                                             --   10 - 15
Ghee                                                 --    3 tbsp

Preparation:

Heat 1 tbsp of ghee in a deep pan. Add the raisins and let it puff up. Remove it and keep aside. Add the nuts and fry until light brown. Remove and keep aside.

Add the remaining ghee into the pan. Break the vermicelli into small - 1 inch pieces. Fry the vermicelli in it for a couple of mins. In case you are not using already roasted ones, add more ghee and fry the vermicelli until they are light brown in colour.Remove it and keep aside.

                        

Add milk and sugar and let it boil. Add the fried vermicelli to it and let it cook. Keep stirring until the required consistency is reached. The payasam will thicken as it cools. So make sure you leave enough liquid. Add the fried cashews and raisins. Switch off the flame. Stir it every 5 - 10 mins for half an hour after switching off the flame. This helps to avoid the cream formation on the top.

If you haven't ever tried out the thin vermicelli – You should definitely not miss it. The ones we get here is some Pakistani / Afghani brand.

Recipe Courtesy: Amma

Beetroot Pachadi

Ingredients:

Beetroot               --   1 no medium size
Grated coconut --   ¼ cup
Ginger                   --   a small piece
Green chillies     --   2 nos
Thick curd           --   ½ cup
Red chilly            --   1 big
Curry leaves       --   3 - 4 leaves
Mustard seeds   --   1 tsp
Salt                         --   to taste
Oil                           --   1 tbsp, preferably coconut oil.

Preparation:

Peel and grate the beetroot. Add one slit green chilly, salt and a little water to the grated beet and cook until the water is absorbed.

Meanwhile coarsely grind grated coconut, ginger, ½ tsp mustard seeds, remaining green chilly and curry leaves.

Add ground coconut mixture to the cooked beetroot and let it just come to a boil. Remove it from the flame and keep aside. Slightly beat the thick yogurt and add to the beetroot mixture. Mix well.

Heat oil in a kadai or small pan, add the remaining mustard seeds and let it splutter. Add dry red chillies and switch off the flame. Fry it for few seconds and pour this over the pachadi.

Serve with hot rice.

Recipe Courtesy: Amma

Pineapple Upside Down Cake

The first time I made a pineapple upside down cake, I did not bother about its authenticity or origin or even how it is served. But I just followed the recipe from my friend and got a yummy outcome. This time, I just came across few pics of this upside down cake and there I noticed a cast iron skillet. That was a news to me and on further browsing I came to know that these upside cakes has its origin in the cast iron skillets.

This being an interesting fact, I thought of giving a try.  And now I am sure that I ll definitely make this many more times and this recipe is a sure keeper. Since I broke one whisk of my hand mixer, I wanted one recipe which does not call for beating egg whites to peak. That’s how I landed here and I wasn’t wrong.  – Quick, easy and yummy.

Ingredients:

Topping:

Unsalted Butter          --   5 tbsp
Dark brown sugar      --   ½ cup, firmly packed
Pineapple rings           --   7, I used Dole 20 oz can
Maraschino cherries --   7
Chopped walnuts        --   ½ cup

Cake:

Unsalted Butter          --   5 tbsp, softened
Granulated sugar       --   ¾ cup
Egg                                   --   1 large
Salt                                   --   1 tsp
Baking powder            --   2 tsp
Vanilla extract            --   1 tsp
All-Purpose Flour      --   1-1/3 cups
Whole milk                    --   ½ cup

Preparation of the cake:

Preheat the oven to 365 degrees F.

For the topping,  melt the butter over medium heat in a 10 inch cast iron skillet. Sprinkle brown sugar over it and stir.Swirl it and make sure you have an even layer. Once it start bubbling, remove from heat and keep aside.

Drain the rings from the pineapple can. Place the rings over the caramel. Place a cherry in the center of each ring. Sprinkle the chopped walnut in the remaining area over the caramel. Keep it aside.

Beat the butter and sugar until smooth. Add the egg, salt, baking powder and vanilla and beat well until combined. Divide the flour into 3 and add each portion followed by half of the milk and repeat, to end with the flour.

Carefully spread the cake batter over the pineapple rings and smoothen the top using a spatula or spoon.

Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Make sure you do not poke into the pineapple while testing the cake.

Remove the cake from the oven and cool for 5 minutes. Place the serving plate over the top of the skillet and flip over. Let the cake fall onto your serving plate. Remove the skillet. There might be pineapple rings or cherries sticking onto the pan. Never mind - Using a fork or spoon, pick it from the pan and place it on the cake. It would not be difficult/sticky as we have enough butter in the caramel.

Reciepe Courtesy : Food Family & Finds

Chilly Fish (with gravy)

Ingredients:

Fish                                    --   500 gms , I used tilapia but better to for harder fishes like salmon or king fish or tuna.
Soya Sauce                      --   1 tbsp
Corn flour                        --   4 - 5 tsp
Chilly powder                 --   2 tsp
Onion                                 --   1 medium size
Ginger                                --   2 tbsp, finely chopped
Garlic                                 --   2 tbsp, finely  chopped 
Green Chillies                 --   3 - 4
Capsicum                         --   1 ,  medium size
Green chilly Sauce       --   1 tbsp  + more as per your taste and tolerance
Tomato Sauce                --   2 tsp           
Pepper Powder              --   ½ tsp 
Spring Onion                   --   2 stalks
Coriander Leaves          --   to garnish
Oil                                         --   as required
Salt                                       --   to taste

 

Preparation of Chilly Fish:

Clean and cut the fish into cubes. Marinate it with 1 tbsp of soya sauce, 2 tsp corn flour, chilly powder and a little salt. Keep it aside for 15-20 minutes.

Meanwhile, chop the onions and capsicum into small cubes, slit the green chillies and finely chop the ginger , garlic and spring onions.

Heat oil in a pan and fry the fish until they are cooked and slightly brown. Drain it into another bowl and keep aside.

In the same pan, add more oil if required and add the chopped onions, green chillies, ginger and garlic. Fry until the onions are slightly transparent. Add the chopped capsicum. Fry for few minutes and then add the chopped spring onions. Fry for a couple more minutes.

Add the chilly sauce and the tomato sauce.Add water if required for gravy. Mix well.Add the fried fish, and give a stir to mix. Make sure not to break the fish pieces.

If more gravy is required or if the gravy is too thin, mix the remaining corn flour in ½ cup of water. Add this to the curry and let it slightly boil. Switch of the flame, sprinkle the pepper powder and garnish with chopped coriander leaves.

Recipe Courtesy : Amma

Pentagon Chicken

 

I was actually perplexed seeing the name of the chicken. And that's what attracted me to try it out. And the colour of it too. I have tried this multiple times and never got a chance to take a decent pic of the dish.It would almost get over in the tasting sessions itself and there wouldn't be any good portions to click. This time we resisted ourselves and here it goes.

Ingredients: (Serves 4)

Marinade:
Chicken                      --   1 lb, cut into medium size pieces
Red chilly powder --   2 tsp
Coriander powder --   1 tsp
Turmeric                   --   ¼ tsp
Ground Pepper       --   1 tsp
Egg                               --   1 no
Curd                            --   1 tsp
Salt                               --    as required

For the gravy

Onions                         --   2 small, sliced
Green chilly              --   4 chopped
Cashew                        --   8-10 nos
Ginger garlic paste --   1tsp
Tomato sauce           --   3 - 4 tsp
Red chilly powder  --   1 tsp
Garam masala          --   ½ tsp
Oil                                  --   as required
Salt                                --   as required

Preparation:

In a large bowl, marinate the chicken with all the ingredients in the marinade section and keep it aside for 30 min at room temperature.

In a thick bottomed flat pan, heat the oil and add the chicken pieces evenly and close with a lid. Keep it on a medium flame. Let the chicken cook to a light brown colour at the bottom. Initially loads of water comes out of the chicken - worry not, it will all get dried off by the time the chicken is cooked. Turn the pieces and let it brown on all sides. Once done, drain and keep aside.This is quite a slow process and that aids to the taste of the output.

             

Once all the chicken pieces are out of the pan, in the same oil, add the chopped onions and sauté until golden brown. Then add in the green chillies, ginger garlic paste and sauté till raw smell goes off. Add the cashew nuts and sauté for a few minutes. Add the red chilly powder, salt and garam masala. Mix well with onions and add the tomato sauce. Cook for a couple more minutes and add the chicken pieces, mix well to combine. I add 2 tbsp of water at this stage, which allows the gravy to loosen a bit and also helps it cling on to the chicken. Mix well and close the pan. Keep it on a low flame for 4 - 5 minutes.Make sure not to burn the bottom. Give a final stir and serve hot with chapathi(is my favorite) or any rice varieties.

Recipe Courtesy: Suji's Cookbook

Chocolate Cake with marshmallow filling - for my birthday

 

I wanted to try out a different yet easy recipe for a chocolate cake and finally landed up at LWCT for the ultimate moist chocolate cake which Nisha had adapted from Maria.Though Maria had a given a note not to try this for a layered cake, I wanted to give a try. I was not that confident in cutting the cake horizontally as it was too moist Hence I made two cakes and sandwiched with marshmallow cream and a ganache topping. I loved it with a scoop of homemade vanilla ice-cream. That's how I celebrated my birthday with a cake from my oven J . The whole cake serves around 20-22

Ingredients for the cake:

Milk                           --   1    ½ cups
Butter                       --   100 gms
Oil                              --    ¼ cup
Cocoa powder       --      ½ cup
All purpose flour --   1 cup
Baking soda            --      ½ tsp
Baking powder      --      ½ tsp
Granulated sugar --   250 gms
Egg                             --   1 large
Vanilla extract      --   1 tsp
Salt                             --    ¼ tsp

Ingredients for marshmallow filling:

Heavy cream                --   1 cup
Marshmallows             --   5 oz / Half bag
Confectioners' sugar --    ½ cup
Salt                                   --   1/8 teaspoon
Vanilla extract            --   1 to 2 teaspoons

Ingredients for ganache:

Chocolate                     --   12 ounces chopped into small pieces
Heavy cream              --   1 cup

Preparation of the cake:

In a sauce pan add the milk, oil, butter and cocoa powder. Mix together on medium low heat until the butter melts completely. Keep aside to cool, stirring in between to avoid any layer formation on the top.

Preaheat the oven to 350 degree Farenheit. Prepare a 9 inch baking pan lined with parchment paper.

In a mixing bowl add flour, baking powder, baking soda, sugar and salt. Mix well using a whisk.Beat the egg in a bowl and add it into the dry ingredients. Add vanilla extract and then the cooled cocoa mixture.

Mix well using an eliectric mixer or a whisk until all the ingredients are well combined.

As Nisha explained, the batter would be really loose, but not to worry.(I would have worried, if I hadnt read the note)

Pour this into the prepared pan bake for 45 to 55 minutes.It took 45mins in my oven.

Use a toothpick to test if the cake is done.

Let it cool to a touchable point and then invert it onto a cooling rack to cool completely.

I made two such cakes to sandwich.

  

Preparation of Marshmallow filling:

Place the cream, marshmallows, confectioners' sugar, and salt in a large, deep saucepan. Heat over medium-low heat, stirring frequently, until the marshmallows melt completely.Remove from the heat, and stir in the vanilla.

Pour the icing into the mixing bowl and refrigerate for a min of 8 hours

Remove the icing from the refrigerator  and beat it at high speed, using an electric mixer. Beat until the icing is smooth and glossy.This takes almost a minute.It will be very thin and smooth at this stage. Set the icing aside to rest at room temperature for 30 to 45 minutes; it will stiffen as it sits, bringing it to spreadable consistency.

Spread it inbetween the cakes and I also did a crumb coat on the sides of the cake with this filling.

Preparation of the Ganache topping:

Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy.

I poured  ¼ th of it over the top and in a circular motion, covered the top of the cake.

Once it was completely cool, I refrigerated the remaining ganache for about 10 mins and then whipped it to pipe it on the sides.

Recipe Courtesy:
   Cake : Nisha of LWCT
   Marshmallow filling: King Arthur Flour
   Ganache: Savory Sweet Life