Steamed Cocoa Cake

Inspired by recipe on "taste of pearlcity" by Ayeesha riaz, I tried this. Very nice evening dessert. I did some little variations to it.


INGREDIENTS:
Semolina(rava)- 1 cup
Oats- 1 cup
Cocoa powder- 1 tbsp
Brown sugar- 1 cup
Dessicated coconut- 1/2 cup
Walnuts- 2 tbsp chopped
Buttermilk- 2 1/2 cup
Bicarbonate of soda- 1 tsp
Salt- 1/2 tsp


Chocolate syrup(hersheys)-5 tbsp
Vanilla custard-1 cup

METHOD:
Roast the semolina until aroma comes from it. In a mixer grinder powder the oats.
Mix all other ingredients to form a thick batter. I kept aside for 1/2 hour before pouring it in butter greased round pan.
Steam it in a Idli maker for 10 to 15 min until it is cooked.
Take away from heat and allow it to cool. Spread chocolate syrup or melted Nutella on the top of it.
Either prepare custard or buy it from shop to spread it on the top of chocolate spread.
Leave it to refrigerate before serving.

Sweet Murukku

Murukku/Chakli is an south Indian snack.There are so many murukku types available.This one from my Hometown using Idiyappam flour.Its very easy to prepare.
Makes 25 murukku of small size.
INGREDIENTS:
Idiyappam flour(raw rice flour)-2 cups
Egg-1 medium
Sugar-5tbsp
Salt-1 tsp
Sesame or Ajwain seeds-2 tsp
Coconut milk (thick)-2 cups.( may vary as per kneading )
oil- to deep fry
METHOD:
First mix flour with egg, add salt and sugar, seeds and finally coconut milk and knead with hand.
Keep asdie for 1/2 hour.
Use murukku moulds to fill the dough and press it on a oil greased plastic sheet. After making each 3 to 4 twists slip each in hot oil.
Because of sugar it may turn brown quickly. As  soon as it is fried take away from heat and drain on paper towels.
We can store them for a week  in a air tight container.

Hope you will leave a comment.

GULAB JAMUN

I normally prepare jamuns at festive times using instant mix.One of my relative used to prepare homemade mix.So tried her recipe here.It really tasted good.

Makes 35 to 40 jamuns.
Ingredients:
For the jamuns:
Nestle cream -1 cup
Milk powder(nido)-2 cups
Baking powder-2 tbsp
Maida-5 tsp
For the sugar syrup:
Water-2 cups
Sugar-1 3/4 cups
cardamom-4 to 5 pods
saffron-7 to 8 strands
oil -to deep fry
Method:
To make the sugar syrup first boil the water with sugar in  a saucepan till it gets a syrupy consistency.Add cardomom and saffron while boiling. Switch off the heat and keep it warm.
While it is boiling start preparing the dough. Knead all the ingredients together. Dont panic if it is too sticky. Dont knead too much.
Start making small smooth balls in hand using oil in our hands. Make balls of equal sizes. Keep the balls apart from each other in a wide plate.
Heat the oil in a pan to high and lower to medium. Slip the balls one by one such that not crowded.
Fry till golden brown on either sides. Make sure that inside of the ball is also cooked.
Place them on paper towels and add them to warm sugar syrup.
Leave 4 to 5 hours to soak and serve.

NOTE: Friends, this is my first post on my blog. So please bear my imperfections in my presentation. Thank u! Ayeeha for welcoming me to join ur event. Im posting this recipe to A.W.E.D-Indian Cuisine.

Avocado paniyaram & mint chutney

This one i tried from my friends blog "taste of pearl city".

fried chicken meal

Many like kentucky's fried chicken.So i thought of trying it at home someday.hence this is the result.

I made fried chicken strips, french fries and Garlic sauce at home.Bought Burger buns from the grocery.So we had it for dinner.got inspired by Aysha riaz's blogspot Taste of pearlcity i tried crispy popcorn chicken.