28 September 2011

Spicy Methi-Aloo

I love this slightly bitter-green goodness. I specially love baby Methi/Fenugrek leaves...delicately beautiful to look at and wonderfully good for the body. I prefer the baby leaves because it has more flavor and of-course a visual delight, just look at that..

We do not grow Methi back in my hometown and so when i first tasted it at my in-law's i could not stand the slightly bitter and strong smell, especially the seeds eww.. All that is history...this is now one of my favorite greens and i love mixing it in Dal and especially Aloo. It goes well with cheesy omelets as well and the list goes on...Today i'm sharing my favorite spicy Methi-Aloo recipe..

Baby Methi Leaves - 1 Cup, roughly chopped
Potatoes - 3 Cups, diced
Onion - 1 Cup, diced 
Garlic - 3-4 Pods, crushed whole
Salt - 1 Tsp or as per taste
Red Chilli Powder - 2 -3 Tsps
Turmeric Powder - 1/2 Tsp
Green Chilli - 1, sliced thin
Veg' Oil - 2-3 Tbsp
Fresh Cream - 1 Tbsp (Optional)
Spring Onion or Coriander leaves for garnish

*Serves 3-4 people as a side dish

  1. Heat oil till really hot and drop in the garlic and fry till brown and beautifully aromatic
  2. Add the onions and fry till it is slightly brown, now add green chilli and salt, fry for a minute or two and then add the diced potatoes
  3. Add the red chilli powder, mix it up well and then add the cream (if using) and give it a good mix again
  4. Fry the potatoes in medium flame for 10-15 minutes, stirring frequently, then add the methi leaves, reduce flame to simmer and steam cook till the potatoes are completely cooked

This methi--aloo hot pot is great as it is or have it with hot rice and some pickle. More information on the goodness of methi here. It's it wonderful to know that it's great for lactating moms even????

Cheers to good health!!

26 September 2011

Shrewsbury Biscuit - Hubby's Special

Thank God for a loving and understanding better-half :). This weekend my hubby took care of all the khana-peena...it is mighty exciting to have a husband who loves you and who dish out yummy food..:D, it makes you dangle your feet like a giddy teenager in love..ha..ha. 

To show my overflowing love and happiness i decided to bake the one&only biscuit he is crazy about, Pune's famed biscuit, the one and only Shrewsbury biscuit. As the sweet and buttery aroma filled up the house, I kid you not when i tell you that my dear hubby was like a little puppy waiting for his bone, he could not wait for these goodies to be baked:). It was great to see the little boy in him surface.

This biscuit is a traditional English biscuit with it's origin from Shrewsbury, a town in the British Midlands, the birthplace of the very famous Charles Darwin. A modified version of this biscuit is made in India, Pune is know for this baked goodness and i must say...this is a must bake if you are a butter loving person and my husband is...:D Here's the recipe.

Butter - 1/2 Cup
Sugar - /2 Cup
Plain Flour - 1 Cup
Egg - 1

Yup....that's all the ingredients you need. It is super easy to make and deliciously lovely to eat.

  1. Preheat oven at 170 degrees Centigrade. Grease and line two baking trays
  2. Cream butter and sugar in a mixer till smooth
  3. Now add the egg in to it and blend till well combined
  4. Add the flour sifted flour into the butter mixture and mix till well combined
  5. Take out the gummy batter on to a steel plate and let it sit for 2-3 minutes, then take enough batter  and roll it into a ball, like you would while making chapatti, flatten it in your palm and put it on the prepared baking trays, spacing it well
  6. Flatten it further with the back of an oiled spoon and bake it in the preheated oven for 16 minutes, or till the sides are lightly browned.
Incase you happen to bake this yummilicious goodness after reading this post, do let me know :).

23 September 2011

Pan Roasted Spicy Pork Chops

The Naga people in general love, as in absolutely love THE pork :). Each tribe has their own special way of making it and which ever way anyone makes it....it is always delicious. For me PORK is the most flavorsome protein.

Back in my college days, in Bangalore, there was only one restaurant in Brigade Road, that i know of, that served this really savory pork chops and pork chilli. We use to frequent it as often as our pocket-money would allow :)...i do hope the place is still up and running, it would be great to re-visit as a family.

Well I love making pork curry the traditional way with bamboo shoot, or with dried/fermented soy beans etc..but i prefer making Pork Chops with a lot of Chinese element in the marination.

I love the way the flavor of the meat is transformed with the use of Rice Wine in the marinate. Add to that Soy Sauce and Thai Fish Sauce or Nam Pla and you have one amazing dish. Here's the recipe.

Pork Chops - 2 Kilos fat trimmed
Chinese Rice Wine - 2 Tbsp
Dark Soy Sauce - 1 Tbsp
Light Soy Sauce -  1 Tbsp
Thai Fish Sauce - 1 Tbsp
Red Chilli Sauce - 2 Tbsp
Green Chilli Sauce - 1 Tbsp
Red Chilli Powder - 1 Tbsp
Garlic Salt - 1/2 Tsp
White Vinegar - 1 Tbsp
Cooking Oil, preferably Peanut Oil - 3 Tbsp
Water - 50-60 ml

  1. Put everything except water and peanut oil in a bowl, mix well, dunk the chops in and marinate it overnight if possible or atleast 2-3 hours, tossing the marinate 2-3 times so the sauces is soaked into the meat properly
  2. When ready to cook, divide the Chops into 3 batches, put a frying pan on the stove, heat it up till really hot and pour in 1Tbsp oil
  3. When the oil starts to smoke a little, sear the first batch of Pork Chops. Repeat till all the chops are nicely browned and glossy and keep aside
  4. If your frying pan is big enough to cook all the chops all at once, you just have to add the remaining marinate sauce on to the hot pan, add the water and put back the chops and let the water boil for about 2 minutes.
  5. After 2 minutes, close the frying pan with a lid, turn down the flame to simmer and let the chops cook in the steam for a good one and a half hour to 2 hours.
  6. During the steam cooking, you'll need to keep turning the chops so that it gets cooked evenly.
  7. After the 2 hours of cooking your pork chops will be juicy and nicely coated with a thick, smokey sauce :)

With Fat
The other way way of doing it is to bake it, after the searing is done, in a preheated oven at 200 degrees centigrade and to bake it covered for an hour, turning the meat after half an hour, and then baking it uncovered for another half an hour. Once the baking is done, heat up the pan on which the chops were seared, pour the sauce that gets collected at the bottom of the baking dish on to the heated pan, dunk the chops one after the other on the smokey sauce just before serving. It takes extra effort, but whatever ways it is made...the taste is simply superb.

If making with fat, it will look like the picture above. The skin slightly crisp, fat and meat absolutely nice and juicy. You can snack on this by pairing it with a coleslaw or any garden fresh salad and you are one happy soul. It goes absolutely well with Rice and Dal as well.

21 September 2011

Light & Fluffy Carrot Cake

It's been a tiring week, what with a birthday, a sick and very demanding toddler, a dinner party and so very little time for self.

My little boy is into some serious growth pangs and is so horribly fussy with his food. When you do not get enough sleep at night it really is difficult to be chirpy and inventive in the kitchen. Today though, i was on a mission to bake something nice and rich for my toddler, and if need be tie him up and force feed ;). 

But before i get to the cake, lemme me tell you that i have one amazingly romantic husband :), he sent me this beauty....

......and lite-up my very tired body, mind and soul. I love Red Carnations, in fact much more than roses and was ecstatic when it was delivered. The delivery guy btw assumed it to be for a birthday occasion and pasted a birthday greeting ka note and so hubby and i had a good laugh....not to miss the smiley in the U ;). 

Little gestures of love really does make all the difference to an otherwise mundane life :).

Now back to the SUPER lite and fluffy cake. The few times i made carrot cake, it turned out a tad too dense and so i'd been reading up to get a fluffier cake and the result is this cake.

You can literally see the grated carrot strands...it is absolutely the best carrot cake I've had by far. Here's the recipe.

 1 Cup - All Purpose Flour
1/2 Cup - Sugar
1/3 Cup - Mayonnaise
1/4 Cup - Veg' Oil
1 Tsp - Baking Powder
1/2 Tsp - Baking Soda
1 Tsp - Ground Cinnamon
1 Cup - Carrot, Shredded Fine
1/4 Cup + 2 Tbsp - 2 Slices of Pineapple to make 1/4 Cup Juice + 2 Tbsp Pineapple Syrup
1 - Egg
Salt - A pinch

  1. Preheat oven @ 180 degree centigrade, grease a baking pan and keep aside
  2. Sieve together flour, baking powder and soda, cinnamon and salt in a bowl
  3. Combine the mayo, pineapple slices plus 2 Tbsp syrup, sugar and egg in a grinder and beat till well combined
  4. Pour the wet mixture over the dry ingredients and mix till well combined
  5. Fold in the grated carrot and pour batter into the greased pan
  6. Bake in the preheated oven for 22 - 24 minutes or until done
On a day like today, when the day is cloudy and dull...the heat from the cinnamon brings a dash of refreshing warmth and to see the little one enjoying his bit of cake as much as the mommy enjoyed baking it for him makes this day...one happy day :).

14 September 2011

Coconut Cookies - Healthy, Wealthy & Wise ;)

Cookies just do not last long enough in this house. My hubby just l-o-v-e-s cookies. I dreaded baking cookies for some reason and eventually my first few attempts failed and failed miserably that i was in no mood to sweat and waste over some meany cookie again. But that was last year and boy! am i glad i re-ventured into this domain again :).  

Plain Flour Cookies
Today's post is special because this is the recipe that gave me a break-through in successfully making some great cookies and you bet i have never looked back since. This recipe is fished out from here. I just love this blog and definitely one site i frequent. The name behind all those beautifully succulent food is Anushruti @ divine taste and true to her blog's name her food are really wholesome, awesome and divine, you should check it out for sure.

This recipe is extremely easy and the end product absolutely lovely to savor. And yes another family favorite and so make i it pretty often using plain flour or whole wheat flour. You can use coconut oil instead of butter. Tried and tasted and i tell you its great either ways.

The healthier whole wheat version is what i'll be sharing today. Here's what you'll need.

1 Cup - Whole Wheat Flour
1/2 Tsp - Baking Powder
1/4 Cup - Sugar
1/3 Cup + 1 Tbsp - Unsalted Butter
1 Tsp - Vanilla Extract
1 Tbsp - Milk
1/2 - 3/4 Cup - Fresh Coconut Grated

Whole Wheat Coconut Cookies
  1. Preheat oven @ 170 degrees, grease two baking sheet and keep aside
  2. Grate the coconut and keep aside.
  3. Sieve the flour and baking powder on a plate or bowl you'll knead the cookie dough and keep aside
  4. Cream the butter and sugar till smooth using a whisk, to this add the vanilla and milk blend it well
  5. Fold in the grated coconut into the wet ingredients and pour it on to the flour mixture and make a cookie dough
  6. Divide it into two and role the dough into the shape and size of a regular sausage
  7. Chop it up with a knife to make 11equal pieces. Repeat the same process for the other half
  8. Bake these in the preheated oven for 16 minutes.
  9. Cool and munch away..
The dough will be soft and slightly gummy. In case it keeps breaking while you're trying to roll it into a cylindrical just overturn the dough, knead it for a minute and then continue. The goodness of wheat and the happiness of having a healthy cookies...what else can one want more...

Plain-Jane Pancake :)

My family is one of those that HAS to eat pancake for breakfast at- least once :). I love it, hubby loves it and our Oh-So-Restless toddler also loves it :).

If you're wondering, what is the need for posting a plain old pancake recipe??? Well because i did goggle to make my first pancake and so this recipe is for that someone like me who wants a quick-to-fix but really good kinda food. This recipe is the most basic recipe for pancake and so you can experiment around with various fruits of your choice. This family though enjoys having it in it's plain-jane style because hubby dearest is really not keen on having his cakes mixed with fruits or vegetables;(.

Making this is as easy as eating it so it's win-win all the way. Here's the recipe for this quickie breakfast.

2 Cups - All Purpose Flour
2 Tsp - Baking Powder
2 - Eggs
1/4 - 1/2 Cup - Sugar
1/2 Tsp - Salt
1 Cup - 1 1/2 Cup - Milk
2 Tbsp - Butter
1 Tsp - Vanilla Essence

My family consume less sugar and salt by choice, so do add or decrease sugar quantity according to your preference. Here's how i make it...

  1. As with any cake sieve the flour, baking powder and salt and keep aside
  2. Melt butter and keep aside
  3. Beat the eggs till its creamy. Then add sugar and milk and mix till well combined
  4. Mix the wet and the dry. Using a hand held blender run the batter till it's smooth.
  5. Add the melted butter and vanilla essence to the batter, run it once to incorporate it 
  6. Heat up a flat pan at medium-low and grease the pan once
  7. Taking a ladle spoon the batter on to the hot pan a spoon at a time
  8. Once the edges starts to brown and the top facing you is all bubbly and begin to dry up, flip to the other side let it cook for a minute then take it off from the pan on to your plate and enjoy

A drizzle of maple syrup over the hot-hot cake and you are one happy person. We mostly and inevitably  have this on Mondays when everyone tends to wake up late and breakfast needs to be a quickie :).

If you are also one pancake pot...high five to you :)

12 September 2011

Perfect Cuppa Organic Tea

The whole world is waking up to the goodness of green tea and i believe it is for the better. India has also joined this bandwagon and so a lot of the brands are endorsing the new trend. What seems like a NEW trend to the whole world, is just an old one to the tribal regions of the North East of India. Assam and Darjeeling are the popular big boys concerning tea from this region. However, the FACT is that there are other regions as well producing superior quality tea, just that they have never been commercially endorsed.

I am from one of those lesser know regions, which produces organic and very aromatic tea. My family has been growing tea from more than four generations now. And i have to say that Tamenglong tea is far better in taste and aroma then other organic tea sourced from India.

Today i'm gonna show you a step-by-step pictorial, my family style, on how to enjoy a nice and hot cuppa organic tea. This tea falls under the Biluochun or Green Spring Snail Tea. It has a smooth taste and is beautifully aromatic and might i add, intoxicating to the senses.

This tea however, is meant to be enjoyed without sugar or milk. Here is the how you go about making a beautiful cup of  tea.

Step 1:
Measure and place the tea leaves on a steel tumbler or jug. For 1 regular coffee cup of tea for 5-4 days, you'll need around 4-5 Tbsp of green tea leaves.

Step 2:
Bring 2 cups of the water to boiling point, here you do not want to over-boil the water because it will alter the taste of your tea. Also, you may want to use bottled water (if you live in the city) because tap water somehow spoils the flavor.

Step 3:
Pour about a cup of the the boiling water on tothe tea leaves and let it sit covered for 5-6 minutes. Pour the remaining water to the cup you're gonna drink your tea and keep aside covered.


Step 4:
As you can see, by the end of 5-6 minutes the leaves have begun to expand emitting it's flavor on to the water.

Step 5:
If you want a stronger tea, leave it covered for 10-15 minutes, the soaking water will turn red, the color of red wine. At this stage the tea is very concentrated.

Step 6:
Pour the concentrated tea extract over the cup of water you had kept aside. If you are a newbie go by the color. The one in this picture below is a medium-strong cup of tea.

Store the tea concentrate in the fridge if you stay in a hot place, to prevent it from fermenting. Once it ferments it's just good for the garbage can.

You can refill the concentrate in the same process for up to 4-5 days. Dispose it once the water you soak the tea concentrate turns light yellow and it gives out a stale scent and taste.

So, there it is. That is the way we enjoy this lovely green tea in my home. It is very refreshing especially after a heavy meal, or when plain water refuse to quench your thirst. Actually it's great for anytime of the day :).

For more information on this tea and if you want to sample or buy this brand of tea, do visit this site.

Cheers to good health!! Become a teaholic!! :)

11 September 2011

Fresh Apple Cake Pudding

I love leisurely Sunday mornings...when the toddler sleep way past his usual wake-up time and the hubby is ravenous BUT undemanding :D. Ah! what a perfect morning! Today was one such lucky day. We sat up late last night watching a recent Bollywood release and so it was a late and lazy morning.

After a quick breakfast i decided to make an apple upside down cake, just so to be done with one sour apple that has been sitting on my fruit basket and showing signs of ill health :). As the cake was baking, my dear hubby requested i make some Custard as he was in a 'something sweet khane ka maan', so i had to make some custard as well.

Once the cake and custard was done, i served the man, the pudding and the man lived happily ever after :) How i wish happily ever after were that simple..Aye??? Here's the recipe for the Fresh Apple Cake.

1 - Apple Sliced Evenly Thin
1 - Egg
1 Cup - All Purpose Flour
1/2 Cup + 1 Tbsp - Sugar  (1/2 Brown + 1 Tbsp White)
3/4 Tsp - Baking Soda
1/2 Cup - Veg' Oil
1 Tsp - Vanilla Essence
5-6 Tbsp - Milk
A pinch - Salt

This cake is very easy like most cake i bake :). We enjoyed it thoroughly and i'm sure you will too. This is how it's done.

  1. Preheat @ 180 degrees
  2. Lay the apple slices on the baking pan in rows of three (if using a square baking pan) ans sprinkle some brown sugar over it
  3. Sieve the flour, baking soda and salt together and keep aside
  4. In another bowl mix the veg' oil and sugar till well combined, add the egg and the vanilla essence till it well blended
  5. Pour the wet over the dry and mix well
  6. Add the Milk a Tbsp at a time to thin the batter
  7. Pour it over the prepared baking pan, give it a good shake from side to side to ensure even coating 
  8. Bake in the preheated oven for 30-35 minutes
  9. Let cool for 5-10 minutes

Make the vanilla custard according to packet instruction. Dunk the Apple Cake on top and serve warm. This truly is a happy pudding for happy people...truly yummilicious :).

Happy Weekend!!

8 September 2011

Eggless Date Cake/Loaf

This one is NOW another family favorite. I have lost count of how many i have baked since last summer. My hunt for various ways to enjoy this sugar fruit (as i call it) started when i realized that my hemoglobin count was low (i was expecting then) and my doctor recommended intake of dates everyday. I was never really a fan of this fruit, and to be in a sense compelled to eat it especially during my pregnancy period was quite a torture. I remember how my hubby and mom-in-law use to call me up from their work places to check how many dates i have taken that day :). It was like a punishment, and no i was not happy at all.

So i goggled around, to find out how best to enjoy it and i came across aayis recipes, and there starts this journey of my romance with this sugar fruit. This really is one great cake. Everyone and i mean, literally everyone who ever has tasted this cake JUST loves it. The fact that i am now INTO dates is proof enough i must say:).

I have tweaked around with this cake, as always :), and i love making it just with plain flour, as well as a combination of plain and some whole wheat flour, like the one i made today. Here's the recipe.

11/3 Cups - All Purpose Flour + Whole Wheat Flour
1 Cup - Dates, deseeded
1/4 Cup - Veg' Oil
1 Cup - Milk
1/3 Cup - Sugar
1 Tsp - Baking Soda

If you prefer a softer texture and do not like the loaf kinda texture you may want to avoid the whole wheat flour altogether and just use plain flour. Since the dates are already very sweet, you can decrease the quantity of sugar even further.

Every time that i have baked this, i have pureed the dates, but today i made it by just chopping it up into small cubes, why? my grinder gave way few days back, but boy am i glad, because i love it even more this way. Talk about discovery by default:). So this is how it looked like inside....

  1. Preheat oven at 180 degrees, grease a baking pan of your choice and keep aside
  2. Deseed and wash the dates in warm water, rinse and chop it up fine
  3. Sieve the flours and baking soda in a bowl and keep aside
  4. Taking another bowl, measure the sugar and the wet ingredients and mix it till well combined
  5. Make a well in the middle and pour the wet into the dry, blend it well
  6. Fold in the chopped dates and transfer the batter into the prepared pan
  7. Bake in the preheated oven for 25-30 minutes
Note: If you prefer to puree the dates do refer to the original recipe here.

Happy Baking!!

3 September 2011

Pineapple Upside Down Cake

What is to not like about this cake? This is the third time I've baked this cake and it still brings out a giggly sort of excitement whenever the cake is upturned and the whole beauty of the cake is presented in-front of you.

My hubby is of this believe that fruits and vegetables are meant to be eaten as it is, and NEVER meant to be transformed into cakes and cookies. The magic of this cake is that even a cynic like him is consumed by the beauty of this cake, and cannot help but ask, "is there more?" :D. Oh...i love it when i prove him wrong ;).

The recipe is adapted directly from Nigella Lawson. I am not really comfortable with the amount of butter and cream she uses in most of her cooking, this obviously though, is just fantastic and one of my favorite cake of hers. Super easy to make but definitely difficult to resist :). Thanks Ms. Lawson!! Here's the recipe.

1/2 Cup - All Purpose Flour
1/2 Cup - Veg' Oil
1/4 Cup - Sugar (1/2 Cup in the original)
1/4 Tsp - Soda
1 Tsp - Baking Powder
2 nos - Eggs
4 nos - Pineapple Slices + 3 Tbsp Juice
9 nos - Glazed Cherries
2 Tbsp - Sugar for Sprinkling

I used Del Monte brand for the pineapple slices. The number of pineapple slices will depend on the size of the cake pan you are using. The more slices you can fit in the merrier i must say :). And yes, i choose to use canola or other flavorless vegetable oil for my cakes, as i want to cut down on FAT and also feel that there really is not much of a difference in the taste of the final product if you bake it at the right temperature and are observant about the cooking duration. And here's how to go about with this one.

  1. Preheat the oven at 200 degrees, grease the baking pan,  and keep aside
  2. Sift together flour, Baking powder and soda and keep aside
  3. In another bowl mix the oil and sugar and mix it till well blended. Then, beat in the eggs one at a time, mix well
  4. Pour the wet ingredients on to the dry and mix till well combined, now add the 3 Tbsp of the pineapple juice to thin the batter.
  5. Sprinkle the 2 Tbsp sugar on the greased cake pan and arrange the pineapple slices over it. Finally, pour the batter on top of  this lovely spread.
  6. Bake it for 25-30 minutes or till a toothpick inserted comes out clean.
  7. Once done, cool for a minute or two then place a plate on top, give the pan a heavy tap, voila! the pretty cake is ready
With super enthusiastic people around the table, i could not even get a better picture of the cake :D, and yes that's the kind of response in the house for this cake.

Happy Baking!!!

2 September 2011

Eggless Maple Syrup Cookies

Baked these beauties today, and my goodness...how it melts in your mouth. My hubby was all haapy to be dunking these yummies into his mouth especially the heart one ;). Ah! the joy of  baking! 

I adapted this recipe from my first and only follower smart-snacks..ha..ha. I did not expect anyone to be looking up my blog, but here she was, and boy am i glad because i got this marvelous recipe.

Am gonna be baking 2-3 batches again tomorrow to be sent to my lil' brother whose in University, as he's not gonna be home this weekend. Any reason to bake is good :). So, here's my rendition of the new favorite in the house.

1 Cup - All purpose Flour
1/3 Cup - Veg' Oil (i used sun flower oil)
1/3 Cup - Mayple Syrup
1/4 Tsp - Baking Powder
1 Tsp - Vanilla Extract
Pinch - Salt

  1. Preheat oven at 180 degrees
  2. Sift flour, baking powder and salt in a mixing bowl and keep aside
  3. Combine oil and mayple syrup in another bowl, mix well and then add the teaspoon of vanilla extract
  4. Pour the wet ingredients on to the dry ingredients and mix well till well combines using a wooden spoon or a plastic spatula. Mind you, it's gonna be a pretty soft batter
  5. On a flat plate, i used steel plate, spread the cookie dough as flat as you can with your palms ensuring that it's not too thin*
  6. Using a cookie cutter, cut out what ever shape you want
  7. Roll up the remaining batter between your palms, them roll it into a cylindrical, like a sausage :), chop it up into ball of your size, place it on the baking tray, press it lightly with a fork
  8. Bake these yummies for 12 to 16 minutes at 180 degrees.
As you can see, making it is as easy as eating it up :D. Happy Weekend! and Keep on Baking! Cheers!

*This is because the dough is too soft and sticky to be rolled out using the rolling pin

1 September 2011

Eggless Chocolate Cake

I am a chocoholic and a very proud one at that :). I love chocolate as it is but love it best when it's in the form of a cake. Ever since i over came my baking-phobia, the variety of chocolate cake making the round in the house has been crazy. My dear hubby was never a sweet kinda person, but i am proud to inform that he is now hooked on to my cake. The icing in the cake though is that my son is a through chocolate maniac and i am super thrilled that i have a great excuse to go on torturing my oven :d.

Today i'm posting an egg-less chocolate cake, friends have been wondering what's with the egg-less spree, well, it's just for the love of experimenting the other side of the fence as well.

So here it is, THE cake.

In my Hubby's own words,"better than store bought". And indeed it truly is one hell of a cake. Here's the recipe.

3 Cups - Flour
1 1/2 Cups to 2 Cups - Sugar
1 Cup - Cocoa Powder
2 Cups - Water
1 Cup - Oil
2 1/2 Tsp - Baking Soda
1/2 Tsp - Salt
3 Tbsp - Vanilla Extract

  • Preheat  oven at 170 degrees.
  • Mix all the Dry ingredients in a bowl, except sugar, and keep aside
  • Combine Water and Oil and mix it well using a wooden spoon
  • Now add sugar to the oil mixture and blend well, then add vanilla extract to this mixture
  • Make a well inside the flour mixture and pour in the wet ingredients. Blend it really well.
  • Pour this mixture a well greased 9x13 inch baking pan or like me, you can bake it on two regular steel plates (where most Indian homes serve their meals). If using steel plates, line the plates with a parchment paper so that the cake base will not stick.
  • Bake it for 20-25 minutes each or till a tooth pick comes out clean.
  • Cool it completely for 10 to 15 minutes.

The magic behind this cake is the Chocolate Filling. This is adapted from Nigella Lawson. So here goes..

2 Tbsp - Golden Syrup/Honey
1 Cup - Cooking Milk Chocolate
1/4 Cup - Sugar
50 Ml - Water

  • In a saucepan mix water and golden syrup
  • Add sugar to the mixture and bring it to boil, turn off the flame and put aside
  • Chop up the chocolates into small pieces and let it dissolve it in the hot mixture, keep stirring till all the chocolate dissolves
  • Apply this on top of one of the cake, sandwich it with the other, serve.

A scoop of vanilla ice cream and it's party in the mouth :). 

And the happy and dizzy face of the little chocoholic.

Cheers to all the chocoholics!!!