I baked this simple chocolate orange cake last weekend to celebrate my son's birthday, this cake goes for really very simple process and i enjoyed making them, i love orange flavours in chocolate cake and this time i prepared out this cake with chocolate, orange juice along with orange peels..needless to say how they tasted..we loved much, its a delicious, quite a spongy cake with orange flavour..A fabulous treat to chocolate lovers and i love baking and enjoying this cake with hot coffee for my sunday evening snacks, this cake stays prefect for more than three days in room temperature..Sending to Shabitha's Virtual Party-Chocolaty Dreams..



2cups All purpose flour
3nos Eggs
1cup Sugar
1tsp Baking powder
3/4cup Butter
1/2tsp Baking Soda
1/2cup Dark chocolate pieces
1cup Orange juice( fresh)
1/4cup Orange rinds
1/2cup Milk
Nutella spread
Chocolate vermicellis

Heat chocolate and milk in microwave bowl for 2 minutes, mix well until the chocolate gets well melted...meanwhile mix all the dry ingredients together n keep aside, whisk together eggs,butter, sugar n orange juice, until the sugar get well dissolved...add the milk n chocolate mixture..finally add the orange rinds n whisk everything well..preheat the oven for 350F..

Now add the dry ingredients n mix everything well, pour the cake batter in a greased round pan and bake for 20-25 minutes in middle rack...let them cool..Just spread the nutella spread over the cake and sprinkle some chocolate vermicellis..

Enjoy with a cup of hot coffee..

Peanut butter are our favourite, i do often biscuits or else as simple spread over a toasted bread, yesterday i tried out those creamy peanut butter in my cupcakes along with chocolate..Both peanut butter and chocolate works out wonder together and this cupcakes tastes tremendous and enjoyed for our snacks also for our weekend brunch, with a cup of coffee this nutty chocolate cupcakes goes awesome and we enjoyed having this cute looking cupcakes..To give more crunchiness to this cupcakes i have just sprinkled few almond flakes over to this cupcakes..Sending to Shabitha's Virtual Party-Chocolaty Dreams..



2cups All purpose flour
1/2cup Corn flour
2nos Eggs
1 cup Sugar
1/2cup Creamy Peanut butter
1tsp Baking powder
1/2tsp Baking soda
4tbsp Dark chocolate powder
1+1/2cups Milk
1tsp Vanilla extract
1tbsp Almond flakes

Preheat the oven to 350F, line the cupcake pans with paper moulds..Mix the eggs, sugar,milk, vanilla extract and peanut butter together until they turn smooth, sieve the flours,dark chocolate powder, baking soda and baking powder together and gradually to the already prepared wet ingredients..mix everything well,dont overmix and spoon the cupcake batter to the paper moulds, springle the almond flakes over the batter and bake for 20-25minutes or until a toothpick inserted comes out clean..

After trying out a simple and quick chocolate cake as vegan version through microwave oven, i went this time for steam cooked version but not as vegan version, i used this time some eggs, yogurt and oil instead of butter..I tried making this steam cooked cake for the first time at home and they turned out very moist and soft eventhough the cooking process goes for approximately 45minutes in simmer..This cake was extremely delicious when served even after a day also super yummy along with a scoop of vanilla icecream, While making this cake i realized that greased vessel doesnt help us much coz i had a hard time for removing my cake from the vessel,next time if i'll make this cake in vessels, i'll be definitely using baking sheet or parchement sheet for easy moulding..Sending this cake to No Bake Cake Event and to Pari's Only Kid's Delight...




3cups All purpose flour
2cups Sugar
3nos Eggs
1cup Yogurt
1cup Canola oil
150grms Dark chocolate bar
1tsp Baking powder
1/4tsp Baking soda

Mix together the all purpose flour, baking powder and baking soda and keep aside..Beat together the eggs and sugar until it turns pale and smooth, now add the yogurt and oil ,beat everything again for a while..now add the flours , stir everything well and dont overmix.Meanwhile melt the chocolate bar with few water in microwave oven for 4minutes,slowly mix this melted chocolate to the wet ingredients and mix for a while, now gradually add the dry ingredients and mix until everything get well mixed..Line a baking sheet in a greased vessel, pour this cake mixture..meanwhile heat two cups of water in pressure cooker, arrange the vessel, close the cooker with a lid, steam cook in high heat for 5minutes and put the flame in simmer...Cook for 40 minutes (check the water level in between)..Mine took 40minutes to get cooked, sometimes the cooking hour may change..

Let the cake get cooled completely and enjoy with icecream...i went for some confectioner's sugar and almond flakes to decorate my cake..

My passion for baking never stops me to try out many various bakes, when i saw last month's Sweet punch challenge with tiramisu cake, i was really sad, dunno how i missed that challenge and dont want to miss anymore those beautiful bakes and immediately i send a mail to the SP group, Divya was kind enough to accept my request and send me immediately this devil's food cupcakes recipe along with the revealing date, i prepared this marvellous, delicious cupcakes before few days ago, its completely a hard task for me to keep this cupcakes away from my family until i take some clicks, yeah they loved it much and they didnt even let me alone to take some clicks before they get vanished, my H had this beautiful cupcakes for lunch as dessert and for breakfast along with coffee, the same happened with my teddies too, they enjoyed each and every bite of the fabulous, droolworthy devil's food cupcakes..I was very happy and really enjoyed making this fantastic challenge, thank god i didnt missed this month's challenge..Coming to the filling, i found this vanilla cream filling very much interesting which is quite light, super delicious and not too fatty when compared to the whipped cream filling, this filling is definitely gonna be a keeper for me to try out with chocolate or any other flavour as filling while am gonna make some cupcakes or muffins next time..



Recipe Source: Baking Bites
For Cupcakes:
1/2 cup butter( room temperature)
2 cups sugar
3 large eggs
3/4 cup sour cream (low fat or full) -can be substituted with yogurt or cream mixed with a tsp of yogurt (i used yogurt)
1 tsp vanilla extract
2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1/4 cup cocoa powder
2-oz dark chocolate
1 cup water( boiling)

Method:

Preheat the oven to 350F and lightly grease two 12-cup muffin tins.In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by sour cream and vanilla extract..In a small bowl, whisk together flour, baking soda and salt. Add half of flour mixture to the butter mixture, followed by the sour cream and vanilla extract, followed by the addition of the rest of the flour mix. Stir well between each addition and mix until no streaks of flour remain.Stir the cocoa powder and the dark chocolate into the boiling water (easiest in a large measuring cup). Pour chocolate water into the rest of the batter and stir until uniform.
Evenly distribute batter into prepared baking cups. Bake for 13-15 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. (It’s fine if you can’t fit both trays into the oven at the same time, just wait until one batch finishes before putting in the second pan)
Turn cupcakes out onto a wire rack to cool completely before frosting and filling.

Vanilla Cream Filling:
2 tbsp all purpose flour
1/2 cup milk (low fat)
1/2 cup butter
1/2 cup granulated sugar
1/2 scraped vanilla bean or 1 tsp vanilla extract

Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes. Stir continuously to prevent the mixture from clumping and do not bring all the way to a boil. When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until lightl. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electrick mixer for 7 minutes, until light and fluffy. Scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes.

Chocolate Butter Cream Frosting:
1/2 cup butter, room temperature
1/2 cup unsweetened cocoa powder
2-3 cups powdered sugar
1/4 cup milk
1 tsp vanilla extract

Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. Add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. Add additional milk, if necessary, to thin the frosting if it gets too thick.

To Assemble:
(A photo how-to of the assembly method can be found here.) Take a cooled cupcake and, using a small pairing knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top. Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.

Take the cream filling and squeeze a tablespoon or so into each cupcake cavity, filling the hole up to the top with filling. Top off with a flat circle of cake to plug the hole and keep the filling in place.
Using a butter knife or a small offset spatula, frost each cupcake with a layer of chocolate buttercream frosting. Place a dollop of icing in the center of the cupcake (on top of the cut out circle of cake) and spread from the center to the sides of the cupcake.

If you have leftover filling, transfer it to a fresh ziploc bag and cut a very small opening in one corner. Pipe a swirly line down the center of each cupcake.
Store in an airtight container until ready to serve.

I baked 2 dozen of this cupcakes and i didnt change anything from the original recipe except the flour used in vanilla cream filling...This devil's food cupcakes were extremely moist, delicious and prefect for chocoholic peoples like me to enjoy anytime...

My mom used to make egg rice to my sister almost twice a week atleast while she was doing her schooling, she used to go through her school bus, her school is one of the famouse girl's school in Pondicherry and its an obligation for my mom to cook twice a day, yea early morning she makes delicious lunch box dishes for my sister and then later she prepare our lunch, all her lunch box dishes makes me hungry and i wait eagerly to taste some of those leftover dishes...I always fond for one pot meal and i often make my mom's egg rice, this time when i was preparing a birthday party for my daughter i planned to make out some mild spicy dishes as all her classmates doesnt eat that much spicy dishes, immediately my mom's egg rice came to my mind since its goes for just chopped green chillies or either pepper powder, for a change i prepared this rice by preparing a big omelette in a pan and cut them as cubes, finally i added them along with mildly spiced masala rice ..My daughter's friends enjoyed having this rice, a huge bowl of this rice vanished within few minutes...



5nos Eggs
2nos Onions(chopped)
2nos Green chillies (chopped)
3cups Cooked rice
1/2tsp Pepper powder
2nos Bay leaves
1tsp Cumin seeds
1/4tsp Cumin seed powder
1tsp Garam masala powder
Salt
Oil
Few sping onions (chopped)
Few mint leaves (chopped)

Beat the eggs with pepper powder and salt, keep aside..make a huge omelette by heating with few drops of oil in a pan,keep aside and cut them as cubes ...Heat few drops of oil, fry the bayleaves, cumin seeds..add immediately the onions,chopped green chillies,saute for few minutes...add now cumin seed powder, garam masala powder and salt..saute until the raw smells goes away, now add the cooked rice and cubed egg pieces..Toss everything gently until everything get well mixed, cook everything in simmer for few minutes, finally add the chopped spring onions, chopped mint leaves , give a stir..

Serve warm without any side dish!!

I was hosting this month Global kadai and i was bit late to post my entry for this fabulous event..finally am here with a fantastic bread toast i prepared with pepper gobi masala which i finally prepared as toast with peppered beatened egg...This bread toast suits prefectly for lunch with a simple salad while for dinner with a bowl of soup..Its quite a filling toast, tastes awesome and spicy coz of the gobi masala i have prepared with pepper powder and garam masala powder..Its also a quite a simple masala which i usually prepare along with green peas and potatoes,but this time i totally went for gobis as they were sitting in my fridge since for two days.



Pepper Gobi Masala:
2cups Cauliflower florets
1no Onion (chopped)
1no Tomato (big & chopped)
1tsp Ginger garlic oaste
3/4tsp Pepper powder
1tsp Garam masala powder
Salt
Oil
1/2tsp Fennel seeds
Few mint leaves (chopped)

Heat enough oil, fry the fennel seeds and add immediately the chopped onions, chopped tomatoes, ginger garlic paste with enough salt ,saute until the onions turns transculent and the raw smell of ginger garlic paste get disappears..now add the chopped cauliflower florets, saute for few minutes..finally add the pepper powder, garam masala powder, toss everything gently, put the flame in simmer and cook until the veggies get well cooked,finally add the chopped mint leaves, put off the stove..



4nos Whole wheat bread slices
Pepper Gobi masala (as per need)
1no Egg
2tbsp Milk
Pepper powder (per need)
Salt
Oil

Fill two bread slices with enough pepper gobi masala, cover the masala with the  another two bread slices, meanwhile beat the egg,milk with pepper powder and salt.... heat enough oil in a pan..dip gently the stuffed masala bread slices in the egg mixture and drop immediately to the pan, cook on both sides until they get golden brown..

Serve warm!

Chocolate, the word itself makes me drool, who will say 'No' to chocolates??? definitely not me that too during special occasions, this weekend was something special for me and i was very much happy to prepare this chocolate fondant cake to celebrate that special day..This fondant cake is one of our family favourite and i do this often for special occasions, eventhough i never ever posted this cake recipe in my space yet, so when i prepared this cake for the special day, i tried to present them with a nutella cream frosting which i tried for the first time at home, i did the frosting very much easily with nutella spread, butter, confectioner's sugar, but the difficult part is to decorate the cake, am not a professional nor took a special baking or cake decorating class till now, its was kinda a hard task for me to decorate a cake, somehow i managed to decorate this chocolate fondant cake, u can also notice that i didnt decorated them prefectly, eventhough everyone at home liked the way i have decorated the cake and enjoyed having them...



Chocolate Fondant Cake:
250grs Dark chocolate bar (broken as small pieces)
150grs Butter (room temperature)
4nos Eggs
1/2cup Sugar
1/2cup Self raising flour

Preheat the oven to 350F..Beat the butter and sugar until they turns soft and smooth, meanwhile separate the egg yolks, beat the yellow yolks along with the butter-sugar mixture until they turns pale..In a microwave safe bowl, add the chocolate pieces with few water and melt them for few minutes, add this melted chocolate to the already prepared butter,sugar and egg mixture...Give a stir, now add  the flour, its will be very thick to mix,dont worry, stir them well and keep them aside...Beat the egg whites with a pinch of salt until they turns foamy, beat until the soft peeks form..now fold this beatened whites to the chocolate-flour mixture, little by little until they get well mixed..

Pour this cake batter in a greased round pan, bake for 20-25minutes or until a skewer inserted cames out clean..Keep aside and the cake get cooled completely..

Nutella Cream Frosting:
5tbsp Nutella spread
1cup Butter (softened)
1+1/2cups Confectioner's sugar
1tbsp Milk

Take all the ingredients in a bowl and beat until everything get well mixed...fill this cream in a ziplock bag, make a small hole, press this cream over the already prepared cake, using a spatula spread the frosting over the cake and with the remaining cream,decorate the cake as u desire, i springled few chocolate vermicelli over the cake..Keep them in fridge for two hours and serve them..

Enjoy!!

I fond always for sweet buns, its has been a long i prepared sweet buns at home, while i was planning to make out some sweet buns at home this time, i wanted to make them with some nuts while going through my pantry i got a bag of almond powder and almond flakes which was sitting since a month, immediatley i gathered all the ingredients to make out these sweet buns with almond powder and almond flakes..This bun is really very simple to prepare, delicious to enjoy..Just dip this sweet buns in a cup of tea and enjoy it either for breakfast or for dinner, they will tastes absolutely divine, also u can serve them with nutella spread or with fruits jams and butter..This buns stays prefect for three to four days in room temperature and for month if they are freezed in  ziplock bags,once they get defrost, just heat in preheated oven or in microwave oven and enjoy as u desire...



4cups Bread flour /All purpose flour
1cup Almond powder
1/4tsp Almond extract
2tbsp Active dry yeast
1cup Confectioners sugar +2tbsp Sugar
1/2tsp Salt
1no Egg (beatened)
1/2cup Butter (softened)
1cup Luke warm milk
Almond flakes
Egg yolk+Water (to glaze)
Water as per need

Add the active dry yeast, sugar and salt to the luke warm milk and let this mixture sit for 5 minutes,until the yeast turns foamy..Now add the softened butter, confectioner's sugar,beatened egg,bread flour,almond powder,almond extract and the foamy yeast mixture ,water (if needed) and knead as a soft  and smooth dough, arrange this dough in a greased bowl and keep this bowl in a warm place for an hour with lid closed until the dough doubled their volume..

After an hour, make 10-12 medium sized balls, knead well until the dough turn soft, shape them as buns..Arrange them over a baking sheet lined over a baking tray..let them sit again for an hour or until they doubled their volume...Preheat the oven to 350F..meanwhile brush the buns with egg yolk mixed with water, springle the almond flakes and bake them in middle rack of the oven for 25-30minutes until the crust turns golden brown..

Enjoy warm!!

Marble cake is a sponge cake prepared with two batters prepared with vanilla flavoured batter and the another one is with chocolate batter,marble cake wasnt that much complicated, its quite very easy to prepare with a white batter, and this batter is divided in two bowls in which melted chocolate is added to one half..Its very simple to make swirls with the white and chocolate batters by pouring alternatively and then with a knife just make swirls through the two batter to blur the lines...I prepared this cake with thick yogurt and canola oil instead of using batter, this cake is quite a guilt free cake prepared simply with yogurt and oil..Finally i served this marble cake with powdered sugar and we enjoyed this spongy cake for our snacks..



2cups All purpose flour
1cup Corn flour
2cups Sugar
4nos Eggs
1cup Yogurt
1cup Canola oil
1tsp Vanilla extract
150grms Dark chocolate bar
1tsp Baking powder
1/4tsp Baking soda

Mix together the all purpose flour,corn flour, baking powder and baking soda and keep aside..Beat together the eggs and sugar until it turns pale and smooth, now add the yogurt and oil ,beat everything again for a while..now add the flours , stir everything well and dont overmix..Meanwhile melt the chocolate bar with few water in microwave oven for 4minutes, divide the already prepared batter in two bowls, to the one bowl add the vanilla extract and mix it while in another bowl add the melted chocolate and mix it..Preheat the oven to 350F..



Greased a round pan or loaf pan, pour the vanilla flavoured batter first, then pour the chocolate batter, with a knife make some swirls through the batter to marbleize it..Bake for 25-30minutes in middle rack or until a toothpick inserted in the centre comes out clean..keep aside and let them cool, springle some powdered sugar over the cake before serving..

Serve warm or at room temperature..

Melktert is a traditional tart of South Africa eventhough they have their origin from the Dutch which is quite easy and delicious tart to enjoy anytime, this milk tart is a sweet pastry crust containing a creamy filling made usually with milk, flour, sugar and eggs...The eggs used in this tart give a light texture and a stronger milk flavour to this tart and this recipe goes for a custard prepared already in stove top and then baked in the crust in oven..Some used to springle cinnamom powder while others goes for powdered sugar and cinnamon powder together..This melktert suits prefects for a party menu also a fabulous dessert..We enjoyed having this tart and i prepared them from the scratch eventhough for the crust u can go for storebought pastry sheet...



For Crust:
2cups Flour
1no Egg
1/4cup Sugar
Salt
100grs Butter
1/2tsp Baking powder

Whisk the butter and sugar until they turns fluffy, add the flour,baking powder, salt and mix everything with fingers until they turns moist and crumbled like dough..mix in the beaten egg and turn everything as soft dough,close with a kitchen towel and arrange in fridge for an hour..

For Filling:
750ml Milk
2tsp Butter
2tbsp Cornflour
1tbsp Sugar
1cup Sugar
3nos Eggs
Sugar and cinnamon powder for topping

Melt the butter in milk over medium heat.. beat the eggs, sugar and vanilla and gradually add the cornflour, whisk everything well..Add slowly the hot milk to the egg mixture, stir continously to avoid eggs from scrambling, mix everything well...Cook this milk-egg mixture in simmer over the stove top until this mixture gets thick..put off the stove and let this mixture get cooled (stir in between)..



Preheat the oven to 350F, roll the dough with rolling pin in a floured surface, line the tart mould with a baking sheet, arrange the rolled dough over the lined sheet and prick the dough with a fork..Now pour the egg mixture into the tart shell, sprinkle the surface with sugar and cinnamon powder and bake for 30minutes in middle rack..

Serve chilled!!

Its has been a long i have bookmarked this chappathi noodles dish at Pavithra's Vegetable Chappathi Noodles, weekend i prepared some chappathis and there were some leftovers chappathis which i usually used give for snacks along with nutella spread and serve everyone at home for snacks...but this time i dont want to make the same..i prepared this chappathi noodles as by Pavi's instructions, by cutting the chappathis as thin strips and cooked along with veggies like carrots, bellpeppers, broccolis as indianized version finally by adding eggs ..It was a big hit at home and we loved it much, Thanks a ton to Pavithra for sharing this beautiful dish...I can say definitely i never ever fail to prepare this beautiful dish whenever there were some leftover chappathis as this fabulous noodles...



8nos Chappathis (cut as strips)
1no Onion (sliced)
1/4cup Carrots (julienned)
1/4cup Broccoli(small florets)
1cup Capsicum (julienned)
1/2tsp Garam masala powder
1tsp Red chilly powder
1/4tsp Pepper powder
1/2tsp Cumin seed powder
3nos Eggs (beatened)
Salt
2tbsp Coriander leaves (chopped)
Sesame oil

Heat sesame oil, add the sliced onions and saute for few seconds, add the julienned carrots,broccoli florets and saute for few minutes, the veggies should be crunchy, add the chappathi strips along with garam masala powder, red chilly powder, pepper powder, cumin seed powder with enough salt and cook again for few minutes..meanwhile heat few drops of oil in an another pan, cook the beatened eggs as scrambled eggs, keep aside... finally add the julienned capsicums, saute for few minutes, now add the already prepared  scrambled eggs to the chappathi noodles..toss well everything..

Add the coriander leaves to the noodles, serve hot with ketchup..

This is my hubby's recipe.  He apparently started doing this as early as when he was in high school and my mom in law says she never helped him with the recipe.  This is the simplest egg preparation I have come across yet but totally loved by all at home.  I hope you have the same success satisfying the palettes of your dear ones with an easy yet scrummy egg roast.

  I am enjoying the monsoons. Rain splattering outside, my children screaming and screeching at any bug that flies into the house, its chaotic, homely fun. It's wild.  I have to add there is nothing like moms cooking.  I guess it's rightly said that the taste is because they add a pinch of love.  I am wrapping that love and this weather over me like my favorite afghan.  I will need it when I leave.



Ingredients

Eggs,hard boiled- 4-5
Onions finely chopped- 2
Salt
Oil- 2-3 Tbsp
Red chilli powder- 1 tsp

Method:

1.Heat oil in a pan and saute the onions, do this on medium high heat and stir often.Turn down the heat when the onions become golden brown.
2.Add the salt and chilli powder and saute for a couple of minutes.
3.Cut the eggs into halves and place them on the pan, cut side down and put all the onion slices on top of the pieces.
4.Turn the egg halves when the side is slightly browned.
5.Do the same for the other side too. Serve warm with roti or rice.



Notes:

1. I have tried this with garam masala, coriander powder etc. But we like this with just the chilli powder,exactly like my hubby used to do :-)

Contributor: Namitha

Weekends I wake up late. This is one reason I need an easy recipe which will work up quickly to make brunch. And then of course it should be tasty and filling enough to tide me over till supper. That is why an omelette is great and this recipe is a close relative of an omelette.


Well, you don't beat the eggs here so maybe not an omelette then what is it?  It's a sunny side up on a bed of veggies.  Fantatic!  I make sunny side up and drop it over a bowl of noodles like you see in American chopsuey.  But when I came across Sneh's blog I loved how she made this fantastic egg and I encourage you to check her blog to see the different names for similar dishes like this.  Loved the pictures and recipes on her blog but here is how I made it. 


Ingredients:
1. Eggs – 2
2. Bell Pepper – ½
3. Mushrooms – 6 - 8
4. Onions - ½
5. Carrots - 1
6. Black pepper - to taste
7. Olive Oil - 1 tbspn
8. Garlic – 2 cloves
9. Oregano – sprinkle

Method:
1. Sauté onions - followed by garlic, mushrooms, bell pepper and season it with black pepper and oregano.
2. Reduce heat to low, and break two eggs over the vegetables, cover and cook until eggs are done like you would sunny-side-up

Enjoy with a cup of coffee or tea!

Contributor: Sunitha

Egg curry and nimmakaya charu was our yesterday lunch, both dishes tastes marvellous..I have bookmarked this both recipes quite a long back at Sailu's Kitchen and i wanted to try them sterday coz i was quite busy and also i went a bit late to kitchen, this both dishes doesnt need loads of ingredients to cook up and the result was completely tremendous..Very quick to prepare and the nimmakaya charu suits prefectly as simple soup which goes awesome for both dinner or lunch while its cold, yeah either u can have them directly as soup or else can serve along with hot steaming rice..Coming to the egg curry, its one the easiest and flavorful curry i have ever prepared, this egg curry goes awesome with rice as well as with rotis or parathas, i prepared this egg curry bit thick to serve as side dish along with nimmakaya charu, both together works out wonder and we enjoyed having this both dishes..Thanks to Sailu for sharing these wonderful dishes with us..I enjoyed cooking her fabulous dishes...


Fennel Flavored Egg Curry: U can find the original recipe here
5nos Boiled eggs, cut into halves
2nos Onions (chopped)
1no Green chilli
2nos Tomatoes (chopped)
5tbsps Coconut (fresh)
1tsp Fennel seed powder
1tsp Coriander powder
1tsp Red chilly powder
1/4tsp Garam masala
Salt
Oil

Heat a tbsp of oil in a pan and add half of the onions and green chillies, saute until they turns transparent, add few tomato chunks and saute again for few minutes, put off the stove..grind this sauteed veggied along with freshly grated coconut as fine paste..

Heat again the remaining oil, add the remaining onions and chopped tomatoes, saute until the onions turns transculent, add the fennel seed powder, coriander powder,red chilly powder, garam masala powder and salt to the veggies, saute for few minutes, now add the grounded paste and cook for few minutes, finally add enough water and bring to boil..add the egg halves to the cooking gravy and cook in simmer flame until the curry turns thick...Add coriander leaved or mint leaves as u desire and serve hot..


Nimmakaya Charu/Lemon Soup: U can find the Original recipe here
1/4cup Cooked moongdal
2nos Lemons
1no Small onion (chopped finely)
2nos Green chillies (slit opened)
1/4tsp Turmeric powder
1/4tsp Mustard seeds, cumin seeds & methi seeds
1/4tsp Asafoetida powder
2nos Dry red chillies
10nos Curry leaves

Take the cooked moongdal with water, salt, turmeric powder and few curry leaves, bring them to boil, while the dal is cooking, heat enough oil in a pan, add the mustared seed,s cumin seeds and methi seeds and fry until they turns brown, add the remaining curry leaves, red chillies and asafoetida powder..immediately add the onions and green chillies saute for few minutes and add this tempered veggies to cooking dal water, cook everything again for few minutes, put off the stove..

Squeeze the juice from the lemons, add this lemon juice to the cooked dal water, serve hot!!

After 34 years of communist rule in West Bengal, Tiranmool Congress won the recent elections. Of course, I will not be covering all of the news here, but with so much talk about Bengal, when we called home (parents) last night, and recently connecting with a long lost Bengali friend of mine, I suddenly felt closer to that place.

Rotis/ Parathas – 2
Eggs - 2
Onions - ¼ thinly sliced
Green Chilies - 1 chopped
Cucumber - 1 peeled, seeded and finely chopped
Lemon/vinegar – a little for taste
Tomato Ketchup
Salt
Oil – 1 tbspn
Method:
1. Heat oil in a pan. Beat 1 egg and pour in. Reduce the flame or heat to medium low.
2. Once the egg starts cooking, and is still wet on top place a cooked roti or chapatti over it. Continue cooking till egg is not runny. To test, I gently press a pan cake flipper over the roti and look if the egg is runny. Do the same with the remaining roti and eggs.
Filling:
1. In a bowl mix together onions, chilies and cucumber. Add a sqeeze of lime or a little vinegar and salt for taste.
2. Sqeeze a line of tomato ketchup on the roti with the egg side up. .
3. Add a spoon or two of the filling and roll
4. Using butter paper or foil, wrap it and then you can enjoy them hand held. The tomato ketchup and cucumber will make it soggy so it is recommended to eat them as they are made.

Contributor: Sunitha

To be honest i never ever bought any cookbooks till now especially for baking..When i started blogging i went through many sites and blogs to learn to bake and with those ideas of making bakes i tried loads of baking goodies and i rarely trashed my bakes...But i won a cookbook for bakes and i even baked some muffins from that cookbook given by Madhuram of Eggless Cooking..After a long i baked something as muffins from that cookbook with raspberries and oranges...I have some leftover frozen raspberries in my freezer and i turned them as a yummyilicious muffins which suits quite prefect for breakfast or as a delicious snacks...I enjoyed baking this muffins.


2cups All purpose flour
1/2cup Orange juice
1tbsp Orange zest
2tbsp Baking powder
2nos Eggs (beaten)
100grs Butter (room temperature)
1/4cup Honey
1/2cup Sugar
1cup Raspberry chunks

Preheat the oven to 350F, grease a muffins mould or line the holes with muffin papers.. Sift the flour and baking powder in a large bowl and stir the sugar, make a well in the center..Combine the egg, honey and butter in a another vessel and beat until they turns soft and creamy..Pour the egg mixture,orange zest, orange juice to the flour and stir quickly, dont overmix...gently fold the raspberries..

Pour the mixture in the greased muffins mould and bake for 20-25 minutes, until the muffins turns golden or skewer inserted into the centre comes out clean..

Serve warm!

I have grated some carrots for making salad and finally there were some leftovers as i prepared a mixed veggies salad, i added half a cup of finely chopped parsley leaves, eggs and corn flour to make out this simple but yet a delicious and quick pancakes...We enjoyed having this cute savoury pancakes just without any side dish while my DH had them with ketchup..Easy breezy breakfast pancakes to enjoy for a lazy sunday morning or a simple and quick snacks to prepare easily, needless to say that this savoury carrot and parsley pancakes goes to my Pancakes Event..


2nos Eggs
1/2cup Grated carrots
5sprigs Parsley leaves (chopped)
3tbsp Cornflour
3tbsp Water
Pepper powder
Salt

Beat the eggs well with cornflour, water, pepper powder and salt until everything get well mixed, finally add the grated carrots, chopped parsley leaves to the beatened eggs-flour mixture, mix well..Heat few drops of oil, pour a small quantity of this pancake batter and cook on both sides until they get well cooked..

Enjoy warm..

Do send ur pancake entries before tomorrow  friends, i'll try to reply ur mail once i saw ur mail, if i didnt reply u within a day, pls do resend ur entry mail, sometimes my gmail seems to swallow some of the entries(may be coz its pancakes event)..

If i need to prepare a cake for some occasions at home, my choice will go immediately to the famous yogurt cake which doesnt need loads of butter,in this cake the butter is replaced by a cup of thick yogurt and oil with simple ingredients, this cake tastes fabulous and very light to enjoy..This time i prepared this yogurt cake with melted chocolate and i prepared specially to celebrate my 1000th post...Yeah this chocolate yogurt cake is my 1000th post and am very happy to celebrate this special post with u all my friends...Its has been more than one and half years i have started blogging and today i reached this big milestone,nothing is possible without all ur encouraging words and my family's supports..Wat a fantastic entry to celebrate this special post na, i did the frosting with yogurt cheese, will i prepared before 24hours by straining the yogurts in a muslin cloth and the next day u can see the yogurt cheese ready to be used for making out any dessert, i prepared my frosting with yogurt cheese, cream,confectioner's sugar,melted chocolate and gelatin powder...Very delicious cake with easy breezy frosting, everyone at home enjoyed having this fantastic chocolate cake...Sending to Champa's Bake Off Event..



1+1/2cups All purpose flour
1+1/2cup Corn flour
1cup Yogurt
1cup Oil
2cups Sugar
1tsp Baking powder
1tsp Baking soda
250gms Dark chocolate bar
4nos Eggs

Chocolate-Yogurt Frosting:
150grms Chocolate bar
2tbsp Gelatine powder or agar agar powder
1/2cup Confectioner's sugar
500grms Yogurt cheese
1/4cup Low fat cream

Sift the flours with baking powder and baking soda and keep aside..Preheat the oven to 350F..Beat the eggs with sugar until they turns soft and fluffy, add the yogurt, oil and beat again, meanwhile melt the chocolate bar with some water in microwave oven for 3minutes in high..add this melted chocolate to the egg-sugar mixture and beat again for few minutes..add the dry ingredients to the wet ingredients,dont over mix and mix gently with a wooden spatula until everything get well mixed..pour the cake batter in a greased round mould lined with a baking sheet, i used silicon cake mould for making out this cake..

Bake the cake in the middle rack of the oven for 35-40minutes, until a skewer inserted come out clean...let the cake get cool completely..slice the cake as two equal slices...


For Frosting:
Strain the yogurt in a muslin cloth and let it sit in fridge for 24hrs...the next day u can see the yogurt cheese and yogurt whey(can use the yogurt whey for making rotis)..Mix the yogurt cheese with confectioners sugar and keep aside..

Heat the cream and add the gelatine or agar agar powder to the cream and cook until the gelatine or agar agar powder gets well dissolved, meanwhile melt the chocolate with few tsp of water in microwave oven...let them cool and add gradually both the cream and melted chocolate to the yogurt cheese...keep the yogurt cheese in room temperature until they get well cooled, spread this chocolate yogurt cheese over one slice and cover this spread with the other cake slice..spread this chocolate yogurt cheese frosting over the cake and decorate with some chocolate springles or anything as u desire..

Let the cake sit in fridge for atleast two hours and enjoy the cake!!

Japanese cabbage pancake is great for quick brunch or for snack..This version of cabbage pancake is one of the simplified version of okonomiyaki which need lots of more ingredients but this simple japanese cabbage pancake tastes awesome prepared with easy and simple ingredients.. This cabbage pancakes goes awesome with simple salad and its really very quick to make..U can also add more ingredients like mushrooms, green onions, bellpeppers or carrot for making out this easy breezy pancakes,also have many variations for non vegetarian lovers u can add prawns, diced cooked chicken, bacon etc to make out this non vegetarian version of this pancake...Just mix all the ingredients and cook in a frying pan in simmer flame until the both sides get cooked...This delicious cabbage pancake goes to my own Pancakes Event & to Yasmeen's Health Nut Challenge 5 - Crucial Cruciferious..


1cup Cabbage (shredded)
4nos Eggs
3tbsp Cornstarch/cornflour
2tbsp Water
Salt
Pepper
Oil

Whisk the eggs with cornstarch, water with salt and pepper powder..mix the shredded cabbage to the whisked eggs..Heat enough oil in a frying pan, pour this mixture to the frying pan, cook in simmer with lid closed..flip the pancake with a plate and cook the other side of the pancake until golden brown..Cut as per need and serve along with ketchup if needed...

After trying out leftover baguette pieces as cutlets, everyone  at home asked me to make out  something as dessert with those remaining left over bread slices...Who will say no for desserts?? none at home definitely, we all have sweet tooth especially me...I really want to prepare something quick, easy and also a delicious dessert, i turned out those bread pieces as this easy breezy pudding is simply prepared with sugar, eggs and milk with some cardamom powder and vanilla extract...This bread pudding is ready within 15minutes in oven and am damn sure that this delicious pudding will vanished within few minutes..Fabulous pudding to enjoy..Am sending this bread pudding, a fabulous leftover magic to Daisy Blue's COL-Leftover Delicacies & to Champa's Bake Off Event....


20nos Baguette pieces (medium slices)
2nos Eggs
1cup Milk + 1/2cup Water
1/2sugar
1tsp Vanilla extract
1/2tsp Cardamom powder
1tbsp Packed Brown sugar
Almond flakes
2tbsp Melted butter

Preheat the oven to 350F..Slightly brush the bread slices with the melted butter and arrange in a silicon roundpan, finish the baguette slices..


Beat the eggs, milk, water, sugar, vanilla extract and cardamom powder together..pour this mixture to the arranged bread slices...springle the packed brown sugar and almond flakes over the arrange bread slices..Bake in middle rack for 15-20minutes, serve warm...