Madhu's Recipe: Molten lava cake

Ingredients:

1. Butter 1 stick

2. Eggs 2

3. sugar 1/4 cup

4. Dark chocolate (70% cocoa) 100 gms

5. Plain flour 1/4 cup

6 Butter for grasing the ramkins.

Method:

1. In a double boiler, melt chocolate and butter. Double boiler is just a pan with simmering water, on its top holds another vessel, in which the chocolate and butter would melt gradually from the steam. the vessel on top should not touch the water that is simmering.

2. In a medium mixing bowl, beat Eggs and Sugar until light and fluffy

3. Once chocolate is melted, remove pan from heat and add in butter. Mix until the butter melts fully.

4. Add chocolate/butter mixture into the eggs, add all-purpose flour and mix until well incorporated.

5. Butter bottom and sides of ramekins (small glass/porcelain bowls) and pour in mixture about 3/4 way full.

6. Place ramekins on a baking tray and bake at 350 degrees Fahrenheit (180 C) for 10 – 15 minutes. Shorter for gooey (molten) inside, longer for stiff inside.
7. Serve hot with vanilla ice cream.

Madhu's recipe: Paneer tikka masala

Ingredients:

1.Paneer 200 gms Cut into cubes

2.Onion 1

3.Tomatoes 4 or 5 (pureed)

4. Chilli powder 1tspn, Coriander powder 2 tspn, Turmeric a pinch

5. Salt to taste

6. ginger garlic paste

For Paneer tikka:

1.Take the above mentioned 200 gms of paneer, to it add 1 tspn chilli powder, 1 tspn coriander powder, Salt to taste , 1/2 tspn garam masala powder and mix well.

2.Marinate for 30 min. After that, Shallow fry these paneer till they turn light brown in colour. And soak it in warm water for 5 min. This will soften the paneer.

Method:

1. In a pan heat oil, then add finely chopped onions, saute well. Then add ginger & garlic paste. Fry for few seconds.

2. Now add tomato puree, and all the above mentioned powders (as in step 4). Mix well, cover and cook for 10 min till raw smell disappears.

3.Now add the above fried paneer to this and let it cook for 3 or 5 more minutes.

4. Finally garnish with coriander leaves and serve it with roti/parathas/ any kind of pulao rice.

Madhu's recipe: Vaazhaipoo Vadai

Ingredients:

1.Gram dal/chana dal (kadalai paruppu) 1 cup

2. Banana flower/ Vaazhai poo (1/2 or 2/3 rd cup)

3. Onion 1

4. Green chillies 3

5. Fennel seeds 1 tspn

6. Hing a pinch

7. Salt to taste

8.Oil for deep frying

9. Coriander leaves

10. Curry leaves

Method:

1. Soak chana dal for atleast 1 hour. Then grind together chana dal and green chillies coarsley. Add very little water. Consistency should be like a solid coarse dough. Pictured above.

2. Now to the above grinded stuff add chopped onions, vaazhai poo, pinch of hing, salt, chopped coriander leaves and curry leaves. Mix well. I chopped and steamed the vaazhaipoo for 5 min. Its optional.

3.Now take a pan, heat oil, once its hot, take lemon size piece of the above Vadai mixture and make patty shapes/Vadai shape and fry it in oil until golden brown.

4. Place the fried vadais in a paper towel to drain excess oil. Serve hot as a snack along with Tea.

Hema's recipe: Eggless Carrot Cake and frosting -- 5Oth POST

I wanted to try out frosting the cake. So when I was searching the net, I came across this recipe in showmethecurry.

This carrot cake is very easy and simple and no one would tell that it is eggless.

So I tried out this cake along with frosting on my husband's birthday. He was so surprised to see the cake and we enjoyed the cake so much that not even a piece was left by that evening.

And one of my neighbour Mrs.Helen, helped me out in decorating the cake. Thank you helen.

This happens to be my 50th post. Celebrating it with a sweet cake!!!!!!!!!!!!!

INGREDIENTS:

BOWL 1:

1) All purpose flour - 2 cups
2) Baking soda - 1 tbsp
3) Baking powder - 1 tbsp
4) Cinnamon powder - 1 tbsp(optional)

BOWL 2:

1) Yoghurt - 1 cup
2) Sugar - 1 cup
3) Brown sugar - 1/2 cup
4) Vanilla essence - 1 tbsp
5) Flax seeds - 2 tbsp

OTHER INGREDIENTS:

1) Grated Carrots - 2 cups
2) Chopped walnuts - 1/2 cup
3) Melted butter - 1/4 cup


FOR FROSTING:

1) Whipped frosting cream - 12 0z(I used betty crocker frosting cream)


METHOD:

1)Mix 2 tbsp flax seeds in 6 tbsp of water and allow it to sit for 10 mins.
This flax seeds is an egg substitute. After 10 mins this becomes like a gluey like thing.

2)Take a bowl and mix bowl 1 ingredients.

3)In the same way, take another large bowl and mix bowl 2 ingredients. Mix well until the sugar dissolves.

4)Add the flax seeds mixture to it and mix well.

5)Now add the bowl 1 ingredients to the bowl 2 and mix well to form a smooth batter.

6)Add in grated carrots, chopped walnuts and melted butter and mix them well.

7)Preheat the oven to 350 F.

8)Grease the baking tray and pour in the batter and bake for about 30 mins.

9)After 30 mins, insert a knife/fork to the cake and it should come out clean. This means the cake is ready.

10)Remove them and let them cool completely.

11)Run a knife around the edges of the cake to loosen and place a flat plate over the tray and turn it over to transfer the cake on to the plate.

12)If you are not doing frosting, you can have the cake immediately.

13)But if you are going to do frosting, allow them to cool completely.


FROSTING:

1)Take the whipped frosting cream and fill them in a ziplock cover.
2)Make a small hole at one end down and press them on the cake.
3)Using a butter spreader, spread them over the cake and see that the sides of the cake are also covered.
4)Now decorate the cake as you desire and enjoy it as we did.

Hema's recipe: Paruppu vadai

Paruppu vadai is one of my favourite of all vadas. My mom does it on all special occasions for me.

I did it as per my mom's recipe and it was so tasty and delicious.

INGREDIENTS:

1) Gram dhal(kadala paruppu) - 1 cup
2) Toor dhal - 1/2 cup3) Urad dal - 1 fistful
4) Red chilli - 6 nos.
5) Hing - a pinch
6) Curry leaves - a few
7) Salt to taste
8) Oil - for deep frying

METHOD:

1)Soak all the 3 dals and redchilli in water for 2 hours.
2)Soak 3 tbsp of gram dhal separately.
3)After 2 hrs, drain the water completly and grind the dhals(3 dals+redchilli) to a coarse paste without adding water.
4)Now add that 3 tbsp of gram dhal to this coarse paste and mix them well.

5)To this, add hing, curry leaves and salt as required.
6)Heat oil in a pan for frying the vadas.
7)Take a small ball from the paste and flatten them with your palm and drop them in the oil.
8)Once they become golden brown take them and dry it in paper towel.
9)Serve hot.

Hema's recipe: Methi Chapathi

INGREDIENTS:

1) Wheat flour - 2 cups
2) Methi leaves - 1 bunch(washed & finely chopped)
3) Red chilli powder - 1/2 tbsp
4) Turmeric powder - a pinch
5) Garam masala - 1/2 tbsp
6) Oil - 1 tbsp
7) Salt to taste

METHOD:

1)In a bowl add wheat flour, red chilli powder, turmeric powder, garam masala powder, salt & finely chopped methi leaves.
2)Mix it well and make a soft dough by adding water.
3)Add oil and knead the dough.
4)Cover the dough and let it rest for an hour.
5)Now make small balls and roll it like chapathis.
6)Heat the tawa and put this methi chapathi on the tawa.
7)Flip it on the other side and add 1/2 tsp oil.
8)when done transfer the chapathi to a plate.
9)Serve chapathis with any gravies of your choice.

Madhu's recipe: Vegetable pulao - another method

Ingredients:

1. Onion 1

2. Mixed veggies together 1 cup (carrot, peas, potato, capsicum)

3. Cloves 2 , cumin seeds 1 tspn, bay leaf 1, cinnamon stick 1/2 inch.

4. Basmati rice 1 cup (soak in water for 10 min)

5. Salt to taste


To grind in to a paste:

1. Coconut 2 tblspn

2. Fennel seeds 1 tspn

3. Coriander leaves 1 tblspn

4. Green chillies 3

5. ginger garlic paste 1 tspn

Grind the above to a fine paste adding little water.


Method:

1. In a pan heat oil , add cloves, Cinnamon, bay leaf, cumin seeds. Fry for few seconds.

2. Now add chopped onions, fry till translucent.

3. Now add the ground paste mentioned above and also add mixed veggies. Cook till raw smell of paste disappears. May be for 5 or 7 min.

4. Now add 1 cup basmati rice , salt, mix it well and add 1.5 cups of water. If pressure cooker is used, cook till 3 whistles. If rice cooker is used once rice is added and mixed well, transfer it to rice cooker and add water as mentioned and switch on the rice cooker.

5. Finally once rice is cooked serve it with any raita of your choice.