Nutella French toast

Ingredients:

1. Bread slices - 4
2. Egg - 1
3. Milk - 1 cup
4. Sugar - 2 tbsp
5. Nutella - 2 tbsp
6. Powdered sugar - 1/2 tsp for garnish
7. Butter - 1 tbsp
8. vanilla essence - few drops

Method:
Apply Nutella on the bread slices and keep aside .
Beat the milk,eggs,sugar and vanilla essence and keep aside.
Heat a shallow  non stick frying pan and add the butter .
Dip the nutella sandwich in the milk/egg mixture allowing it to soak in for few seconds.
Place it on the hot pan and fry on both sides until golden brown.
serve dusted with powdered sugar and fruit.

Mixed Chinese Hakka Noodles

Ingredients:

1. Noodles - 400 gms
2. Carrots - 100 gms (cut into long thin strips)
3. Beans - 100 gms(cut into long thin strips)
4. Cabbage - 50 gms(cut into long thin strips)
5. Capsicum - 50 gms(cut into long thin strips)
6. Egg - 2
7. Chicken - 1 chicken breast
8. Spring Onion - 5 stalks
9. Pepper - 1 tsp
10. Soy sauce - 2 tbsp
11. chilly sauce - 1 tsp
12. Vinegar - 1/2 tsp
13. Oil - 1/2 cup
14. crushed garlic - 4 cloves
15. ginger garlic paste - 1 tbsp 
16. salt - to taste

Method:

 

Keep a large pan with salted water to boil.

Add in 1/4 cups oil and 400 gms uncooked noodles and cook until done. 

Do not cook until mushy , the noodles should still retain a bite.

rinse in cold water several times and keep aside.this removes the starch and stops cooking the noodles.

Heat a large wok and add 1 tbsp oil . 

Beat the eggs with a pinch of salt and pepper powder and make an omelet.

Remove from pan cut into strips or shread and keep aside.

In the same wok - add 1 tbsp oil and crushed garlic , saute for a minute.

Add the thinly sliced chicken breast and saute until looked (about 5 minutes)

add it with the eggs and keep aside.

Add remaining oil into the wok and add ginger garlic paste and saute until raw smell is gone.

Increase the flame to high , Add in the shredded  vegetable (carrot,cabbage,beans) and saute , add 1 tbsp soy sauce and mix well.

Add in the capsicum and remaining sauces and vinegar and mix well.

Add in the cooked and drained noodles , stir until combined.

taste for salt and spice and adjust as needed.

Add in cooked egg and meat , sprinkle pepper powder and mix well.stir until the noodles are warmed through.

Glazed Donut

Ingredients:

For Donuts

1. All purpose flour / Maida - 2.5 cups
2. yeast - 2.5 tsp
3. Milk - 3/4 cup
4. sugar - 1/4 cup
5. salt - 1/2 tsp
6. egg - 1
7. Oil - 2.5 tbsp
8. Vegetable oil - enough to fry donuts

For Glaze

1. sprinkles of choice - to decorate
2. cooking chocolate - 75 gms
3. cooking chocolate (white) 75 gms
4. butter - 2 tbsp
5. milk - 2 tbsp

Method:

 Warm the milk , add sugar and stir . Sprinkle yeast and allow to bloom .
In a large bowl add the all purpose flour, salt and mix .
Add in the milk mix , egg, 2.5 tbsp oil and mix well.
Knead to form a dough that is just short of being sticky , you may have to add /sprinkle more flour .
Do not add excess flour , use just enough to get the dough workable.

knead for 5 minutes.and place in a greased bowl and cover with a plastic wrap and allow to double . It will be ready in about an hour.
Turn the dough on to a floured surface and gently roll to 1/2 inch thickness.
Cut into donut shapes with a floured donut cutter .
Allow the donuts to raise again until it has doubled in size, for about 1 hour.
meanwhile , make the chocolate glaze.
Place the 2 different chocolates in 2 microwave safe bowls and add 1 tbsp butter and 1 tbsp milk into each dish and microwave for 1 minute each.
stir until the mixture is melted and loose enough to coat donuts. Sprinkle some more milk if it is too thick.
Heat oil in a frying pan and deep fry the donuts until golden brown.
Remove from oil and drain on a wire rack.
dip each donut into the chocolate glaze and sprinkle with decoration of your choice.

Egg Makhani

Ingredients:

1. Boiled Eggs - 5
2. Ripe Tomato - 4 medium/large size sliced
3. Onion - 6 medium sliced
4. Garlic - 8 cloves
5. Ginger - 1/4 tsp chopped
6. Sugar - 1 tsp
7. Whole spices  - 2 cardamom,2 cloves, 1 small cinnamon piece, few black pepper corns, 1/4 tsp fennel seeds 
8. Kasoori Methi - 1 tsp
9. Oil - 2 tbsp
10. Fresh cream - 2 tbsp
11. Kashmiri chilly powder - 1 tbsp heaped
12. Corriander powder - 1/2 tbsp
13. turmeric powder - 1/2 tsp
14. Corriander leaves - 2 tbsp chopped
15. Salt - to taste

Method:

Add oil to a nonstick frying pan and heat on high .Add the onion , garlic , ginger and whole spices and fry until the onion starts turning brown at some spots (charred/grilled effect)
Add in the chilly,corriander, turmeric powders - followed by the tomato slices.
mix well - lower heat - do not let the powders burn.
Cook this mixture until the tomatoes wilt and gives out the moisture and forms a thick paste.
Add sugar and salt to taste and allow to cool slightly.
Grind this mix into a puree.Wash the blender jar and add the water to the ground paste . Add this back into the frying pan (same pan you made the masala in)
Bring the sauce to a simmer - you should add enough water to make a thick gravy.
Taste for salt , sour,spice and adjust as required.
Simmer for few minutes.
Add Kasoori Methi , chopped corriander and fresh cream and mix well.
cook for 1 more minute and turn the flame off.
Add the boiled egg just before serving.
Keeping the eggs in an acidic gravy hardens the egg white - So its better to add the eggs when you are ready to serve .
You can add fried tofu,Paneer, grilled chicken ,sauteed prawns etc to this same gravy to get a Paneer Makhani , Chicken Mahkani etc.
Serve with Chappathi, Naan, bread or rice.

Home made Pancakes

Ingredients :

1. All purpose flour/Maida - 1.5 cups
2. Sugar - 2 tbsp
3. Baking powder - 2 tsp
4. Baking Soda - 1/2 tsp
5. salt - 1/4 tsp
6. Milk - 1.5 cups
7. eggs -2
8. Vanilla essence - 1 tsp
9. Vegetable oil - 2 tbsp

Method:

In a Bowl mix together all the dry ingredients.
In another bowl whisk together all the wet ingredients until well combined.
Make a well in the center of the dry ingredients and pour in the wet mix .
Whisk together lightly with a wire whisk or fork until combined .
Do not over mix - You dont have to remove all the lumps. The pancakes become soft if the mix is a bit lumpy .Over mixing causes it to loose the air bubbles that form.
Keep this mix aside and heat a nonstick tawa /dosa pan.
smear the surface with a drop of oil and add 1 ladle of batter .
Do not spread the batter too much - allow it to flow into a circle and just slightly spread out with the back of the ladle.
cook it on medium low flame until you see holes forming all over the pancake.
Flip over and cook the other side - The color should be a light golden.
Serve with butter and maple syrup or honey.

Home Made Waffles

Ingredients:

1. Maida/All purpose flour – ¾ cup
2. Cornstarch/Corn flour – ¼ cup
3. Baking powder – ½ tsp
4. Baking soda – ¼ tsp
5. Sugar – 1 tbsp
6. Salt – ¼ tsp
7. Milk – 1 cup
8. Oil – 1/3 cup
9. Egg – 1
10. Vanilla extract – 1 tsp

NOTE : This quantity makes 6 large waffles. The addition of Corn starch makes the waffles crisp .Once come out of the waffle maker keep the waffles on cotton cloth or a wire rack else it will become soggy.

Method:

Mix the dry ingredients together in a bowl (flour, corn starch,sugar,salt,baking powder, baking soda)

In a jug or a large mug whisk together the wet ingredients until blended (milk,vanilla , egg,Oil)

Pour the wet mix into the dry mix and whisk until its mixed well.

Set the batter aside for 10 minutes .

Heat the waffle maker and pour about ¼ cups of batter into each mould and cook until done.It will take around 2 minutes until the waffles crisp up and turn golden brown.

Serve with butter and syrup.

Asparagus Mutta thoran

 Ingredients:

1. Asparagus - 1 bunch
2. Eggs - 4
3. grated coconut - 1/2 cup
4. Turmeric powder - 1/4 tsp
5. shallots - 5 chopped
6. garlic - 3 cloves chopped
7. green chillies - 6 chopped
8. curry leaves - 1 spring
9. mustard seeds - 1/2 tsp
10. Oil - 2 tbsp
11. salt - to taste

Method:
Heat one tbsp oil in a pan and splutter the mustard seeds.
Add in the sliced shallots,green chillies, garlic and curry leaves and stirfry for a minute.
Add in turmeric powder and chopped asparagus and salt to taste and saute in an open pan until the water is evaporated.
Add in the grated coconut and combine .
Push this mixture to the side of the pan and make some space in the center.
Add in 1 tbsp of oil and break in the eggs.
Once it starts cooking add salt to taste and scramble it .
Once the eggs are almost cooked mix it with the asparagus thoran and fry until the mixture is dry.

Egg-in-the-Basket

One of the most common breakfast item during a weekday is toast with fried egg or bulls eye. The same slice of bread and egg can be dressed up to create what we call - Egg in the basket also known as frog in a hole, birds nest, cowboy eggs etc.It is basically an egg fried in a hole of a slice of bread,waffle or bagel.

Ingredients:

1. Bread - 1 slice
2. Egg - 1
3. Butter - 1/2 tsp
4. Cracked pepper - to taste
5. Salt - to taste

Method:
Cut a circular hole in the center of a piece of bread with a cookie cutter or upside down glass or simply pinching out a half-dollar sized hole.Smear 1/4 th tsp butter on both sides of the bread.
Heat a nonstick pan and add the remaining butter and place the bread on it.
Crack the egg into the hole and sprinkle salt and pepper.The egg white will penetrate the bread and cook giving it a chewy,toasty texture.
Cook on medium flame for a minute.Carefully flip over without breaking the yolk.Cook for another minute and serve immediately.
It is best to leave the yolk a bit moist and not overcooked - When eaten, the bread and egg yolk mix readily, giving this egg dish its special quality.If you prefer well cooked eggs cook for an additional minute or so.

Rum Cake

Rum is distilled from sugarcane juice or sugarcane molasses.If drinking Rum can become an addiction, so can eating Rum cake. A slice of Rum cake with a hot cup of coffee or tea is delicious for breakfast or snack.The perfect Rum cake is soft and Moist and has a lingering taste and aroma of rum.

If a recipe just tells you to use rum without mentioning the type, use dark rum. Dark Rum is generally aged longer, in heavily charred barrels and has a much stronger flavor than the light version.If there is a particular dark rum that you prefer, use it. You will enjoy the cake that much more!

 

Ingredients:

1. Yellow Cake mix - 1 pack (Pillsbury or Betty croker)
2. Eggs - 4 (The recipe calls for 3 but add an extra egg)
3. Water - 1 cup
4. Vegetable oil - 1/3 cup
5. Dark Rum - 1/4 cup

For the glaze

1. Unsalted butter - 2 sticks (1 cup)
2. Sugar - 1 cup(I generally use 3/4 cup since I don't like it too sweet)
3. Rum - 1/2 cup
4. Water - 1/4

Method:
Butter a bundt cake pan or any pan you are going to bake the cake in(If you have a bundt pan use it - The cake texture and taste is better)
Heat the oven to 350 degrees F.
Add all the ingredients for the cake into a medium sized bowl and beat with a hand mixer for 5 minutes.
Pour batter into the buttered pan and bake for 45 - 50 minutes.(Test with a tooth pick to see if the cake is cooked)
5 minutes before the cake is done make the glaze.
Combine all the ingredients for the glaze in a small saucepan and bring to a simmer and turn the flame off.
As soon as you take the cake out of the oven - while it is still hot pokes a few holes on the cake and pour the rum butter sauce over the cake.Let the cake soak the glaze.
Allow it to cool completely before un-moulding and cutting.
Tastes better a day after.

koon Mutta Thoran /Stirfried Mushroom with eggs

Ingredients:

1. Enoki mushroom - 1 pack (12 oz) you can use button mushroom instead.
2. Eggs - 3
3. Grated coconut - 1/2 cup
4. Mustard seeds - 1/4 tsp
5. Green chillies - 5 chopped
6. Shallots - 5 chopped
7. Curry leaves - 1 spring
8. Pepper powder - 1/4 tsp
9. Salt - to taste
10. Oil - 2 tbsp

Method:
Wash, drain and cut the mushroom into small pieces. Since I used the tiny variety I did not cut them.
Heat oil in a pan and add the mustard seeds.
When it splutters add in the shallots and green chilly and mushroom and stirfry until the water conten in the mushroom is gone.(Mushroom usually gived out a lot of water so while cooking keep it on a high flame uncovered and stir fry until dry).
Once the mushroom is dry push it to the side of the pan and add the remaining oil .
Break in the eggs and sprinkle the pepper powder and salt to taste and scramble it.
Add in the grated coconut and stirfry the egg until almost cooked.
Stir the egg mixture with the mushroom mixture and fry until dry.

Egg Burji

Ingredients:

1. Eggs - 5
2. Onion - 1 chopped fine
3. Tomato - 1 big chopped
4. Green chillies - 2 chopped into rings
5. Coriander powder - 1.5 tsp
6. Chilly powder - 1/2 tsp
7. Oil - 2 tbsp
8. Salt - to taste
9. Pepper powder - 1/4 tsp
10. curry leaves - 1 spring

Method:
Heat oil in a nonstick pan and  stirfry the chopped onions until soft.
Add the coriander and chilly powder and stirfry for a minute
Add in the chopped tomatoes,curry leaves and green chilies and salt to taste and fry until the tomatoes are cooked.
Push the mixture to the side of the pan and add 1 tbsp of oil in the center .
Break the eggs into the center and sprinkle salt and pepper to taste and scramble it .
Bring the whole mixture together and stir fry until it is dry.

Ridge Gourd and Egg Thoran

Ingredients:

1. Beerakaya/Ridge Gourd - 2 scraped and cut into small pieces
2. Eggs - 2
3. Onion - 1 chopped
4. tomato - 1 chopped
5. Green chilies - 4 chopped
6. Turmeric powder - 1/2 tsp
7. salt - to taste
8. pepper powder - few pinches
9. Mustard seeds - 1/2 tsp
10. Oil - 2 tbsp
11. Grated coconut - 3 tbsp(optional)
    

Method:

Add 1 tbsp oil to the pan and add the mustard seeds.When it splutters add the chopped onion, green chillies, turmeric powder and tomatoes and saute for a minute.Add in the ridge gourd and stifry on high flame without the lid until the water content is gone.
Add in the grated coconut if you are using it and stir well.
Push the vegetable to the side of the pan and make space in the center to fry the egg in.
Add the 1 tbsp of remaining oil to the center of the pan and break the eggs into it.
Add in salt to taste and the pepper powder and scramble the eggs and cook it.
When the eggs are almost cooked mix in the vegetable and stirfry until dry and the egg is cooked.

Kolkata Egg roll

A very quick and tasty breakfast , lunch or dinner which takes only ten minutes to make .It is a very popular street food in Calcutta.I have used Frozen Malaysian paratha as the base.You could use home made parathas.Ideal as packed lunch for school or work .


Ingredients:

1. Paratha - 1
2. Egg - 1
3. Tomato - 1 small chopped
4. shallots - 1 medium chopped
5. Green chillies - 1 cut into rings
6. Salt - to taste
7. Oil - 1 tsp

Method:
Heat a nonstick pan and cook the paratha and keep aside.
Beat the egg with the tomato,onion , green chillies and salt.
Add 1 tsp oil to the pan and when it heats pour in the egg mixture.
Spread it out so that it is almost the same shape and size as the paratha.
Cook on low flame until the egg starts to set slightly.
Add the paratha on top of the egg and continue cooking.
Once one side is cooked flip over and cook the other side.
Place the cooked egg paratha (egg side up on a plate)
squeeze a thin line of ketchup if you like and roll it up .

Note:Traditionally the egg is cooked with only salt and once the paratha is made,chopped cucumbers, green chillies and raw onion is added with a squeeze of ketchup and the paratha is rolled in wax paper or news paper.

Zucchini Chocloate Cake

How about getting part of your daily vegetable requirements from the dessert you eat ? I found this recipe on a website sometime back ,but never tried it since I always got these wide eyes stares and " who in the world would eat zucchini cake? " remarks from my favourite taste testers.

I decided to give it a try anyway , and I must say that it has become one of my favourites - the texture was just right, fluffy and moist, with a slightly crispy outer crust , a deep and beautiful shade of brown, with great chocolate flavor. The advantage of using grated zucchini is that it adds moisture.There is no way you can taste the zucchini in there..

Ingredients:

1. All purpose flour/Maida - 2.5 cups
2. Cocoa - 1/2 cup
3. Grated Zucchini - 2 cups (Around 2 medium zucchinis grated with the peel)
4. Butter - 1 cup
5. Eggs - 3
6. Milk - 1/2 cup
7. vanilla essence - 2 tsp
8. Sugar - 2 cups
9. baking powder - 2.5 tsp
10. baking Soda - 1.5 tsp
11. salt - 1 tsp (if you are using salted butter use 1/2 tsp salt)
    

Method:

Preheat the oven to 350°F.
Combine the flour, cocoa, baking powder, baking soda and salt and set aside.
With a hand mixer or wire whisk beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, and zucchini.
Alternately stir the dry ingredients and the milk into the zucchini mixture.
Pour the batter into a greased and flour-dusted pan or bundt pan. Bake in the oven for about 45 minutes (test at 35 minutes) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes. turn out on wire rack to cool thoroughly.

Flan / Caramel Custard Pudding

Flan is a traditional Mexican dessert.It is a very popular dessert in Kerala also where we call it the Caramel Custard pudding.

You can use Milk alone or milk and condensed milk for a richer version.The pudding can be baked in a water bath in an oven or steamed in a pressure cooker without the weight.You could make individual puddings in small containers or do a big one.

Ingredients:

1. Whole Milk - 2 cups
2. Eggs - 2 whole
3. Egg yolks - 2
4. Sugar - 1/2 cup
5. Vanilla essence - 1.5 tsp
6. Sugar for caramel - 1/2 cup

Method:
If you are using the oven - Preheat the oven to 300ºF.
To prepare the caramel - take a heavy bottomed saucepan and add in 1/2 cup sugar and spread it evenly .Pour in 1 tbsp of water and turn the flame on medium heat .Let the sugar melt without stirring around.Once it starts turning yellowish stir it around , you need to watch it carefully since it turns from caramel to burnt in an instant .Turn the flame off as soon s it gets a dark brown colour.

I burnt my first batch and had to throw it away - I was too careful with the second batch and took it off before it got really brown , hence the light colour.

Pour this caramel into the dish you plan to bake the custard in and swirl it around so that the caramel coat the bottom of the dish.It is important to do this transfer quickly, as the change in temperature causes the caramel to solidify rapidly. Set this aside.

In a bowl, combine the whole eggs, egg yolks, and sugar and whisk until foamy. Pour in the milk whisk until well blended.Add in the vanilla essence and mix well. Strain and Pour the mixture into the caramel coated dish.

If using the pressure cooker- pour some water into the pressure cooker and place a stand in it .Cover the pudding dish with aluminum foil and keep it on the stand inside the cooker- the base should hardly touch the water. Cover and steam on high for 35 - 45 minutes.

If using the oven - In a large, deep baking pan or roasting pan pour in some boiling water, it should come up to an inch. Place the pudding dish in the water bath and bake for about 1 1/2 hours, or until set when tested with a thin-bladed knife in the center.

Cool in the refrigerator - before serving invert the flan into a plate and serve with the caramel sauce

Tofu with a Spicy dipping sauce

This recipe is based on a sample dish that we had at one of the Korean stores.My kids are always excited about the tiny sample dishes that they give out to taste at the stores and come home asking me to make it .This is one such recipe that was made up .


Ingredients:

1. Medium firm tofu - 1lb(16 oz box) washed drained and cut into cubes
2. Egg - 1 beaten
3. Salt -to taste
4. Oil - to shallow fry

For the dipping sauce

1. Spring onion - 2 stalks chopped fine
2. Shallots - 2 sliced fine
3. Green chillies - 2 chopped fine
4. sesame seeds - 1/2 tsp (optional)
5. vinegar - 1/2 tsp
6. Soy sauce - 4 tbsp
7. fish sauce - 1 tsp
8. Korean BBQ sauce - 2 tbsp(I found a sauce made up of molasses, pear,garlic, sesame seeds etc in the Korean store)

Method:

Marinate the cubed tofu in the beaten egg and salt to taste.Mix all the ingredients for the sauce in a bowl and keep aside.

Heat 2 tbsp oil in a frying pan and shallow fry the tofu dipped in egg until it is lightly brown.Drain on paper towel and serve with the dipping sauce.

Condensed Milk pound Cake

This is a very easy cake to make and requires no special ingredients other than condensed milk.The rest of the ingredients would be something we always have at hand. It is not a very fluffy kind of cake either - It tastes rich and buttery and goes well with a cup of coffee. It is one of my favorite cakes.

Ingredients:

1. All purpose flour/maida - 1 & 1/3 cup
2. Baking Powder - 1tsp
3. Sugar - 3/4 th cup (I removed 3 tbsp from this else it gets too sweet for me)
4. Sweetened Condensed Milk - 1 cup
5. Butter - 1 cup ( 2 sticks or 16 tbsp's make 1 cup)
6. Eggs - 2
7. Vanilla essence - 1 tsp
8. salt - 1/4 tsp( if you are using unsalted butter add salt.If you are using salted butter no need to add salt)

Method:
Apply butter to a cake dish/pan and set the oven to 325 degrees F (180 degrees C).
Mix the flour and baking powder until well combined.
Beat butter and sugar together until soft and fluffy with an electric mixer or by hand.
Add in the condensed milk and mix again until it is well incorporated.
Add in the eggs , salt (if using) and vanilla essence and mix again .
Add in the flour , baking powder mix and mix until it is combined.
Pour the batter into the buttered dish and bake for 35 - 40 minutes.
Insert a toothpick into the thickest part of the cake to test if it is done. If the toothpick comes out clean the cake is done.

Loaded Breakfast Omlet

Ingredients:

1. Eggs - 4
2. Spinach - 1 hand full torn into big pieces
3. Tomato - 1 chopped
4. Onion - 1 sliced
5. Green chillies - 4 chopped
6. Spring Onion - 2 chopped
7. Mushroom - 4 chopped
8. Roast beef - 2 slices (optional - I had some leftovers so i added that as well)
9. Bell pepper - 1/2 sliced .
10. Oil - 4 tbsp
11. Salt - to taste.

Method:

Heat 2 tbsp oil in a pan and add in the chopped onions.Statue for a minute.

Add the chopped mushroom ,tomatoes,belle pepper and salt to taste and saute for 2 minutes.

Add in the roast beef cut into pieces , spring onion and the spinach.

Saute until the spinach is wilted.Turn the flame off and keep this aside.

Break the eggs into a bowl and add salt to taste and beat it well.

Heat another pan with 2 tbsp oil .

When the oil is hot pour in the egg mixture and swirl to coat the pan.

Add the sauteed vegetable mix on top of the egg and spread it out .

Cover and cook on medium flame for 3 minutes.

Turn the Omlet over and cook for another 2 minutes.

Motta curry / Egg curry

Ingredients:

1. Onion - 1 sliced
2. Eggs - 6 hard boiled
3. Tomatoes - 1
4. Green chillies - 4
5. Coconut Milk - 1.5 cup
6. Coriander powder - 2 tsp
7. Turmeric powder - 1/2 tsp
8. Curry laves - 1 spring
9. Garlic - 1 clove chopped
10. Oil - 2 tbsp
11. Potatoes - 1 cubed
12. Masala crushed- 2 cardamoms,1/2 tsp fennel,1/4 th tsp pepper,small piece of cinnamon, 2 cloves

Method:

Heat oil in a pan and saute the curry leaves ,onion , garlic and green chilly .

Add the coriander and turmeric powder and saute until raw smell is gone.

Add in tomatoes and saute until tomatoes are cooked.

Add in the crushed masala and saute.

Pour in 1/2 cup water and salt to taste and add the cubed potatoes.

Cover and cook until potatoes are soft.
Add in the peeled hard boiled eggs(you can cut it in 2 and add or add whole)

Add the coconut milk and bring to a simmer.

Adjust seasonings and turn the flame off.

Serve with Rice,Appam,Chappathi , Poori ,idiappam or Bread.

Hershey's Chocolate Cake

This recipe is from the Hershey's cocoa tin .I have noticed that if you over bake it , it tends to get dry , so bake it only until it is cooked and start checking on it few minutes before the suggested time.When baked right it is a perfectly moist and rich cake which is not too sweet.

Ingredients:

1. sugar - 2 cups (I reduced the Sugar and used 1 and 3/4'th cup- that was good enough)
   
2. all-purpose flour/Maida - 1 and 3/4th cup
3. unsweetened HERSHEY'S Cocoa powder - 3/4 cup
4. baking powder - 1 and 1/2 teaspoons
5. baking soda - 1 and 1/2 teaspoons
6. Salt - 1 tsp
7. Eggs - 2
8. Vegetable oil - 1/2 cup
9. Milk - 1 cup
10. Boiling water - 1 cup
11. vanilla essence - 2 tsp

Method:
Heat oven to 350°F. Grease and flour large baking pan.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla and beat on medium speed of mixer 2 minutes.

Stir in boiling water (batter will be thin). Pour batter into prepared pan and bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.


This recipe for frosting is also included on the tin - if you prefer frosted cakes.
Frosting recipe:

1. 1/2 cup (1 stick) butter or margarine
2. 2/3 cup HERSHEY'S Cocoa
3. 3 cups powdered sugar
4. 1/3 cup milk
5. 1 teaspoon vanilla extract

Method:
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting