4 August 2014

Easy Chocolate Cake - No Fail Recipe!!

It's been a long haul since my last post. Life has taken a drastic turn ever since i got back to working -- full time -- yes! hear! hear! -- after a gap of 5 long years, it's been pretty crazy!!! By God's grace, finally, the family has fallen into some semblance of a routine :D. Anyway, i hope all you lovely people are doing well. I intend to be more regular here at Pan Cuisine going forward, meaning weekend project! :)


On this note, today is all about a date with a very simple chocolate cake. I know i've posted quite a few chocolate recipes, but there's no harm in sharing another one i guess?? In the process of tasting and trying, you increase or reduce the quantity of an ingredient or two and then..voila! you end up with a perfect cake that covers all that you demand out of a cake - light, soft, chocolaty... This cake is just Supa! It is perfect for a tea time treat or to be enjoyed with a nice chilled milk. This will have you going back for more. Also, one perfect cake  to use this as base to make layered cakes.


Oh! please note, using vegetable oil in my cakes is just a matter of preference, you are most welcome to go the butter way, or may be a half of butter and vegetable oil even? Am sure you'll enjoy whatever it is you use! May i suggest though, that you use real vanilla extract instead of the essence which is synthetic and spoil the flavor of the cake. Go ahead and enjoy it with friends and family!


P.S. Keep the remaining cake in an airtight container to contain the moist texture. Happy baking!!


Ingredients:
1 1/2 Cups - Plain Flour
1 Tsp - Baking Powder
1 Tsp - Baking Soda
1/2 Cup - Cocoa Powder
1/2 Cup + 2 Tsp - Sugar
2 Tsp - Real Vanilla Extract
1/2 Cup - Veg' Oil (Canola or Sunflower)
4 - Eggs
4 Tbsp - Curd, beaten

Method:
Preheat oven to 170 degrees centigrade and line a 20 cm baking pan.
Sieve flour, baking powder and soda bicarb and cocoa powder into a bowl and keep aside.
Beat oil, sugar and vanilla till well combined, then add the eggs and whisk till frothy.
Mix the dry and the wet ingredients and blend till well combined, it'll be quite thick at this stage.
Add the beaten curd to the thick cake mixture, whisk till it become a smooth runny batter, now, pour this into the prepared baking pan.
Bake the cake for 30-40 minutes till the tip of a  knife inserted into the center of the cake comes out clean. 
Once done, cool it inside the pan, on a rack for a couple of minutes, turn it out on to a plate, cut and serve it while it's still warm.
Maybe a dollop of vanilla ice cream at the side.... Enjoy!!


1 April 2014

Spicy Pomelo Salad - Recipe from my childhood!!

When was the last time you tasted pomelo? Or rather, when was the last time you saw a pomelo fruit? :). Last weekend, we drove down to Bangalore, and just upon reaching the city that holds a lot of memories for us, there at the roadside were a line of tables with men selling pomelo! I was ecstatic! And i picked up a couple on my way back to Hyderabad. So, here is a fiery salad recipe made from a super refreshing winter fruit to welcoming the fiery Hyderabad summer.


This is a simple but spicy pomelo salad recipe that will keep your mouth watering for a long, long time. Let me warn you, if you make it, you are enjoying it at your own risk and yours truly holds no responsibility to/for what happens to you afterward. :)


For those of you who are not aware of this fruit, pomelo fruit has two varieties, one is this sunshiny peachy pink ones that i have today, and the other variety is one with a white pulp, that looks a lot like sweet-lime. Both are equally great, but somehow, my preference has always been for this bright, happy, sunshiny peachy pink variety. Depending on the amount of sunlight the fruit tree received, some can taste a little astringent if grown in the shade. But no matter how it taste, sour, sweet or astringent, there is nothing that sugar, salt and green chillies cannot fix.


My excitement for this fruit, i guess, stems from its association with memories of happy childhood winter days, climbing up on the kitchen roof, one or two big pomelo fruit in hand, enjoying it as it is, or making a salad like today's recipe. Time definitely ran at a slower pace those days, life was carefree and days were spent having reckless fun. I grew up to a backyard that had a lot of fruit trees, guavas, lemons, peaches, pomelos, super sour grapes, passion fruit etc.. fruits for every season and life was just great fun! 


Lately i have been grieving a little, thinking that my son will grow up deprived of experiencing a bit of the laid back, fun filled village life that i enjoyed. He will not know or get to taste the number of fruits and vegetable that i grew up on, this i know because my husband's first experience to enjoying this fruit was after our wedding, at my cousin's place, where we were served a basket full of pomelo freshly plucked from the tree in her backyard. Until that time, he had not heard, seen or tasted this amazing fruit. Shocking right!


Anyway, here is the recipe for this simple, spicy and amazingly refreshing pomelo salad. Hope you try it out soon. 

Ingredients:
Pomelo Pulp - About 500 gms
Sugar - 3-4 Tbsp
Salt - 1 Tbsp
Green Chillies - 3-4, sliced

Method:
Take out the fruit pulp and keep aside in a bowl. Add the sugar, salt and chillies. Then, with your hand, mix, squeeze and crush the pulp and everything together till the juice or what i like to call, spicy nectar, fill the base of the vessel. All you got to do then is to take a spoon and just slurp up this refreshing goodness. Enjoy!