Corn Peas Delight

 Quicky Breakfast Idea !!


Corn Peas Delight

Ingredients:

Fresh Corn kernels - 1 cup
Peas - 1/2 cup
Chopped Onions - 1/2 cup
Chopped Tomato - 1/4 cup
Ginger-garlic paste - 1/2 tsp
Chilly flakes - 1 tsp
Chat Masala - 1/2 tsp
Jeera Powder/Roasted Cumin Powder - 1/2 tsp
Tomato ketchup - 2 tbsp
Olive Oil/Vegetable Oil - 3 tbsp
Salt to taste

Method:

1.Pressure cook the corn kernels and peas with a pinch of salt for two whistles in a pressure cooker or microwave for 5 minutes till tender.
2.Allow it to cool and coarsely grind the cooked corn and peas,and set aside.
3.In a kadai or wok, heat 3 tbsp of olive oil ,saute the chopped onions and tomato for 5 minutes with ginger-garlic paste.
4.Now add the chat masala, jeera powder ,salt,coarsely ground corn-peas and saute for 10 more minutes.
5.Remove from fire and add the chilly flakes and 2 tbsp of tomato ketchup.
6.Toast two slices of bread on a gridle with butter/oil on either side.
7.Spread it in between the toasted bread/garlic bread and serve hot.

Best and wholesome breakfast ever.

Note:
If you like Olives/Jalapenos, you can include few of them.

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Chocolate Cake

Perfect for get-togethers, this is a great recipe for an easy, foolproof chocolate cake full of chocolate chips. It’s moist n fudgy, and nutella goes so well with it.



Chocolate Nutella Cake

Ingredients:

  All Purpose Flour-2 cups
  Soda-bi-carbonate-1 tsp
  Baking Powder-1 1/2 tsp
  Salt-1/2tsp
  Cocoa Powder - 6 tbsp
  Eggs-3
  Sugar-1 1/4 cup
  Olive Oil- 1 cup
  Chocolate Essence - 1 tsp
  Milk- 1/2 cup
  Nutella Spread - 10 tbsp 
  Choco chips - 4tbsp + 4tbsp

Method:

 

  1.Sieve flour, Baking powder ,Baking Soda, Salt and cocoa powder for 5-6 times. This is basically to incorporate air in the cake to make it lighter.
  2.Combine eggs, sugar, chocolate essence, olive oil. Whisk with hand or a electric beater for 2- 3 minutes.
  3.Preheat the oven at 200 deg centigrade for 10 minutes. Coat the baking tins with oil.
  4.Slowly combine the wet and the dry ingredients. Finally add 4 tbsp of choco chips and mix well.
  5.Once this is done, pour into the baking tins, it should cover only half of the tin. The cake will rise to 3/4th after baking.For the quantity mentioned above, two tin cakes would do.
  6.Once the wet and dry ingredients is combined well, quickly pour the mixture into the tins and put it in the oven , as the baking powder starts working once there is moisture. It will lead to a big crater on the top.  So, just be quick.
  7.Before putting tins in the over, sprinkle the remaining 4 tbsp of choco chips on top. Bake at 180 deg centigrade for 40-45 minutes.
  8.After the cake is cooled down, slice the cake into two halves. Spread Nutella in between the top and the bottom slice.

 

  9.Drizzle with some chocolate sauce or strawberry sauce before serving.

What a 'yummy decadence'!!
 

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Bisibelebath(Sambar Rice)

Bisi-bele-bhaath is one of the commonly served dish in restaurants in Karnataka. It literally translates to hot lentil rice in the Kannada language. Best when had hot papadums or potato chips or potato fry.



Bisibele Bath



Ingredients

Rice - 1 1/2cup
Toor Dal - 3/4 cup
Vegetables - 1 cup (Carrot,Beans & Peas)

Curry leaves - 10
Tomatoes - 1 medium sized
Sambar vengayam/Small onions - 20
Tamarind pulp - of small lemon size
Sambar powder - 1 tsp
Turmeric powder - 1/2 tsp
Water - 4 cups
Salt to taste
Ghee/Clarified Butter - 10 tbsp

To Fry and Grind

Dry coconut(copra) - 5 tbsp
Dhania/Whole Coriander Seeds - 1 tbsp
Dry Red Chilli - 4 to 5
Bengalgram Dal/ Kadalai Parupu - 1 tsp
Methi seeds - 1/4 tsp
Khus Khus - 1/4 tsp
Cardamom/Elaichi - 1
Clove - 2
Cinnamon - 1/4" piece(optional)
Jeera - 1 tsp
Whole Peppercorns - 1 tsp
Asafeotida/Hing - a pinch

Method

1.Pressure cook the Toor dal along with diced tomatoes and cubed vegetables for two

whistles with two cups of water.
2.Cook the rice separately.
3.Fry and Grind all the ingredients of 'To Fry and Grind'.
4.Add  the cooked rice, salt, sambar powder, turmeric powder, asafeotida, tamarind

extract and the ground paste with the cooked dal.
5.Saute the sambar vengayam/sambar onions/small onions in 6 tbsp of ghee in a

kadai/wok till golden brown.
6.Pressure cook for two more whistles after adding 2 cups of water.
7.Mix well,heat the remaining 4 tbsp of ghee and add to the Bisibelebath
 just before serving.

 Note: If you do not have copra(dried coconut), grind fresh coconut in a mixer and fry on

medium flame in a kadai till the moisture evaporates.

  

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Almond Cake Sandwich

Almond Cake Sandwich came to my mind out of the blue as I was thinking of adding a dryfruit to a cake.After much contemplation,almond was 'the' best bet.Must say, lovely texture and most delicious with dollop of Nutella.

Almond Cake Sandwich

Ingredients:

  All Purpose Flour-2 cups
  Soda-bi-carbonate-1 tsp
  Baking Powder-1 1/2 tsp
  Salt-1/2tsp
  Ground Almond Meal/Powder-1 cup
  Eggs-3
  Sugar-1 1/4 cup
  Olive Oil- 1 cup
  Vanilla Extract- 1 tsp
  Milk- 1/2 cup
  Nutella Spread - 2 tbsp 

Method:

 1.Sieve flour,Baking powder,Baking Soda,Salt for 5-6 times.This would make the cake lighter.
  2.Combine eggs,sugar,vanilla extract,olive oil.Whisk with hand or a electric beater for 2-3 minutes.Sugar granules would do.
  3.Preheat the oven at 200 deg centigrade for 10 minutes.Coat the baking tins with oil.
  4.Slowly combine the wet and the dry ingredients.Finally add the grated almond meal and mix well.
  5.Once this is done, pour into the baking tins,it should cover only half of the tin.The cake will rise to 3/4th after baking.For the quantity mentioned above, two tin cakes would do.
  6.Once the wet and dry ingredients and almond meal is mixed,quickly pour the mixture into the tins and put it in the oven , as the baking powder starts working once there is moisture.It will lead to a big crack on the top.So, just be quick.
 7.Bake at 180 deg centigrade for 40-45 minutes.
 8.After the cake is cooled down,cut into squares and spread Nutella in between the slices.

Almond Cake Sandwich is ready to dig in.

 

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