Chocolate vanilla marble cake

                        Chocolate and vanilla are two basic flavors that are loved by all and found widely. And there are times when we land in a quagmire when we are asked to select one out of the two and for those moments comes as a saviour, this delicious chocolate vanilla marble cake.

                  This cake like my previous posts of other cakes is very simple and easy to make. An ideal one for the beginners and also again egg-less! Combining both the worlds of chocolate and vanilla this cake is beautiful, delicious and moist and will be a great accompaniment to your evening tea. The most enjoyable part in making of this cake is making the patterns by simply swirling the chocolate batter mixed in the vanilla batter using a fork to give the desired marble effect.

                 You may also like to try Egg-less chocolate cake, Chocolaty coconut bites, Mango sponge cake, Mexican hot chocolate and Chocolate pudding from My Mom's Kitchen. Now onto today's recipe :-

Ingredients:

1. All purpose flour - 1 cup
2. Butter - 70 gms
3. Condensed milk - 200 ml
4. Milk - 1/2 cup
5. Cocoa powder - 1 & 1/2 tbsp
6. Vanilla essence - 1 tsp
7. Baking powder - 1/2 tsp
8. Baking soda - 1/2 tsp

Method:

• In a mixing bowl beat together butter and condensed milk.
• Add milk and vanilla essence. Mix well.
• Starting with flour, sieve and add all the dry ingredients one by one to this except cocoa powder. Mix well till the batter looks well incorporated.
• Pour 3/4th of this prepared vanilla batter into a greased cake tin.
• To the remaining batter in the bowl add cocoa powder and mix well. 
• Add this prepared chocolate batter also to the tin.
• With the help of a fork swirl the cocoa batter into the vanilla to create mosaic patterns for the marble effect.

                                                         

 

• Bake this in a pre-heated oven at 180C for 25 minutes. Remember, every oven has different settings so keep a check after 20 minutes. Insert a toothpick to check doneness, if it comes out clean the cake is ready. 
• Remove from oven and place it on wire rack to cool down.

• Transfer to a plate. Slice and serve.

 

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Oats Halwa

                 Supposing, you have planned to stay on a diet or eat only healthy foods and stacked up your cupboards with oats only and a sudden craving hits for something sweet and then what do you do? Well, prepare Oats Halwa and that you can do otherwise too 😀

          On a serious note, Oats Halwa is an under 15 minute recipe. It is delicious while also bringing you all the health benefits of Oats and an interesting way to consume them specially if you are bored with the regular ways. It is an absolute fuss free recipe and one of those which you can make in a jiffy while also attending your guests at the same time, so next time when somebody visits you, do give this one a try.  You may also like to try Vegetable Oats Kofta from My Mom's Kitchen.Now, onto today's recipe :-

Ingredients:

1. Oats - 1/2 cup
2. Milk - 1/2 cup
3. Sugar - 1/2 cup 
4. Cashew nuts - few
5. Cardamom powder - 1/2 tsp
6. Water - 1 cup
7. Ghee/Oil - 2 tbsp

Method:

• Heat Oil in a vessel.
• On medium to low flame add oats. 
• After a minute or two add water. Mix well.
• When the mixture comes to a boil add milk and cardamom powder.
• Keep stirring and when the mixture thickens add sugar. Mix well to combine. Turn off the heat.
• Garnish with cashew nuts and serve warm.

 Looking for some more quick dessert recipes? Then do check out Bread kaja, Sooji ka halwa, Beetroot halwa, Gajar ka halwa and Aloo ka meetha from My Mom's Kitchen.

Happy Cooking!!!

Maiqalya

                  After posting a variety of vegetarian recipes today I'm here with a mutton curry from the Hyderabadi cuisine called Maiqalya. A delicious mutton curry with a true blend of spices. This curry tastes best with steamed rice. Another point to be noted here is that the curry keeps good for a long time and with time the taste enhances. So, when you try this recipe make sure you have some left for the next day and then you'll experience what I'm saying.

                    If I'm to believe, there is an interesting anecdote for how the curry got its name. I happen to pick up a few words while casually over hearing when one of my aunt was narrating the story. Too unfortunate for me that I could not gather the entire tale but, the bottom line of it was that it was cooked by a mom and an aunt, Mom being Mai in Hindi and an aunt in Urdu is qaala so probably the name MaiQalya and what wonderful way to bring in both Hindi & Urdu together and on a broader perspective the cultures that which make India.

                    Speaking of the curry, my Mom does not use onions in this particular recipe while some people like to add onions and if you also wish to do the same then simply slice a large onion and fry in hot oil till brown or caramelized just like you would for garnishing and keep aside. Add this to the curry in the final step after adding green chilies. Now, to the detailed recipe :-

Ingredients:

1. Mutton - 250gms
2. Tamarind - fistful
3. Dry coconut - 1 no
4. Sesame seeds (Til)- 2 tbsp
5. Peanuts - 2 tbsp
6. Cumin seeds - 1 tsp
7. Red chili powder - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Ginger garlic paste - 1 tbsp
10. Curry leaves - 2 sprigs
11. Coriander leaves - few
12. Green chilies - 4 to 5 nos
13. Salt - to taste
14. Oil - 3 tbsp

Method:

• Dry roast in a pan sesame seeds remove and keep aside. Repeat the same with coconut and peanuts.
• Soak tamarind in water for atleast 15 minutes. Extract the tamarind juice and keep aside.
• In a grinder, grind together roasted sesame seeds, coconut, peanuts, red chili powder, turmeric powder and ginger garlic paste to get a smooth masala paste.
• Heat oil in a pressure cooker
• Add cumin seeds followed by curry leaves.
• Add cleaned mutton pieces. 
• Add the masala paste along with a glass of water. Give a good mix.
• Season it with salt.
• Cover the cooker with the lid and let it cook for 2 to 3 whistles or till the meat has cooked.
• Remove from flame, when the steam has subsided remove the lid and place the cooker back on stove.
• Add tamarind juice. Mix well.
• Add coriander leaves and green chilies.
• Cook on low flame for about 5 minutes.
• Serve hot.

                    Hyderabadi cuisine has much more to offer, you may also like to try Dalcha, Hyderabadi kofta curry,   Hyderabadi khatti dal, Chicken 65 and Meethi dal from My Mom's Kitchen.

Share the picture of the dish when you give it a try on our Facebook page.

Don't forget to leave a comment below.

Happy Cooking!!!

Chocolate pudding

                Attention chocolate lovers! presenting a chocolate pudding so rich, moist and chocolaty that it will make you fall in love with chocolate all over again.

                   With four main ingredients and under 15 minutes you will have the chocolaty world to relish. Fifteen minutes, oh yeah, but you will have to patiently resist for a few hours till the pudding sets in the refrigerator for a few hours, although you can serve it warm if you wish to but chilled is highly recommended. Lastly, you can give it your own personal touch for garnishing I used some dry fruits and Ferrero rocher chocolates my cousin had gifted me you can use anything you like such as chocolate shavings, chocolate wafers or kit-kat bars.


                    You may also like to try  Chocolaty coconut bites, Eggless chocolate cake, Chocolate vanilla marble cake and Mexican hot chocolate from My Mom's Kitchen. Now onto today's recipe :-

Ingredients:

1. Cocoa powder - 3 tbsp
2. Corn flour - 3 tbsp
3. Milk - 2 cups + 1/4th cup
4. Sugar - 10 tsp
5. Vanilla essence - 1tsp (optional)
6. Nuts - to garnish

Method:

• In a mixing bowl whisk together cocoa powder, corn flour and 1/4th cup milk. Keep aside.
• In a vessel heat milk.
• When milk has turned warm add sugar. Adjust the sugar levels to your liking.
• After the sugar has dissolved completely, reduce the flame and add the prepared cocoa powder mixture.
• Stir continuously till the mixture thickens and coats the spoon.
• When it has reached medium - thick consistency turn out the flame and add vanilla essence.
• Whisk it once and transfer to serving bowls. The bottom part is comparatively more thicker than the rest of the pudding.
• Cover the bowls with foil and refrigerate for about 3 to 4 hours or more.
• Garnish just before serving and enjoy.

   

 

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Chicken 65 (dry)

                       There are many notions to why a particular chicken starter recipe which tastes delicious has been named Chicken 65? Some say, that it was on the 65th spot on the menu of the restaurant that served it, hence the name and a few others have their own opinions. Whatever the reason Chicken 65 is a delicious starter sometimes also served along with rumali roti as a side dish, it is tender, juicy, fiery red, spicy and worthy enough to get you drooling. It is tempered with green chillies and curry leaves which on their own give a smoky flavor. I am sharing a dryer version of the recipe today.

                You may also like to try more recipes using chicken such as Chicken khorma, Chicken curry, Chicken stir fry and Chicken shawarma from My Mom's Kitchen. Now to today's recipe :-

Ingredients:

1. Chicken - 500 gms
2. Egg - 1 no
3. Corn flour - 3 tbsp
4. Curd - 250 gms
5. Red chilli powder - 1 tsp
6. Turmeric powder - 1 tsp
7. Ginger garlic paste - 1 tsp
8. Salt - to taste
9. Oil - for frying

For marination:

1. Red chilli powder - 1 tsp
2. Turmeric powder - 1/2 tsp
3. Ginger garlic paste - 1 tsp
4. Black pepper powder - 1/2 tsp
5. Salt - to taste

For tempering:

1. Green chillies - 5 to 6 nos 
2. Curry leaves - 1 sprig
3. Oil - 1 tbsp

Method:

• In a large bowl take all the ingredients listed under "for marination" and mix well.
• Add chicken pieces to this mixture. Mix well, see that the pieces are coated well. Keep aside for an hour.
• In a smaller bowl beat in egg and corn flour. Mix and add this to the marinated chicken.
• Heat oil for deep frying.
• Meanwhile, in another bowl take curd and add red chilli powder, turmeric powder followed by ginger garlic paste and salt. Mix well.
• Add chicken pieces to the moderately hot oil and fry till golden brown.
• Remove the chicken pieces to the bowl containing the prepared curd mixture.
• Heat oil for tempering.
• Slit and add green chillies and curry leaves and fry till charred. Add this to the fried chicken.
• Put the chicken back on heat. Lower the flame and cook till liquid dries up.
• Serve hot.

This delicious Chicken 65 can be made on any occasion whether it is a party or you want to simply treat yourself over the weekend.

           

               Do share your views with me in the comments section

               Happy Cooking!