2-in-1 Chocolate Cake

2 in 1 chocolate cake

2-in-1 chocolate cake cause the same batter makes a cake and frosting!

2-in-1 Chocolate Cake
Recipe source: chefindisguise

1 cup flour
4 tbsp cocoa powder
2 tsp baking powder
1 cup sugar
2 eggs
½ cup vegetable oil
1 cup milk
1 tsp coffee powder
1 tsp vanilla essence

In a blender bowl add sugar, oil, milk, cocoa powder and coffee powder and blend till sugar dissolves.
Pour ¾ cup of the mixture to a pan and keep aside.
Add eggs and vanilla to the blender and blend again.
Pour this into a big bowl and add flour and baking powder and mix to combine. Don’t over mix.
Pour into a greased baking pan and bake in preheated oven at 160 degree Celsius for 30-40 mins.
Cool the cake in the pan for 10 mins and later take out and cool on a wire rack.
Meanwhile heat the pan with 3/4th cup batter kept aside.
Bring to boil and simmer for 2 mins. The mixture will thicken. Cool completely and pour over warm cake.
Sprinkle nuts or chocolate shavings on top and slice and serve.


Spicy and Tangy Instant Green Chili Pickle

Instant Green Chili Pickle

Spicy and Tangy Instant Green Chili Pickle

15-20 long green chilis, preferably little less spicy type
1 tbsp oil
¼ tsp+ 2 pinch tsp cumin powder
1 – 1 ½ tbps lemon juice
1 tsp salt + as required

Wash and wipe the chilis dry.
Slit the chilis from the top, don’t separate. Sprinkle salt and toss to mix well.
Heat oil in a pan and add the chilis.
Saute on medium flame for few mins till they become wilted.
Sprinkle cumin powder and toss to mix.
Toss for a few more minutes and take of fire.
When chilis are cool, add lemon juice and mix well.
Store in a glass jar.
Best served with any dal and chapathis.
This is an instant pickle and not intended for long use as minimum oil is used.

Potato Stuffed Uzhunnu Vada /Stuffed Urad Dal Fritters

Stuffed Uzhunnu vada

Potato Stuffed Uzhunnu Vada

½ cup urad dal
Pinch of asfoetida
1 large potato
1 small onion chopped
1-2 green chili chopped
½ tsp minced ginger
Few curry leaves chopped
2-3 tbsp chopped coriander leaves
Salt to taste
Oil for deep frying

Wash and soak urad dal in water for min 4 hrs. Grind to a smooth paste with little water.
Add salt and asfoetida and keep aside.
Boil potato on stove top or cook in microwave.
Heat oil in a pan and add onion, green chili, ginger and curry leaves and saute till onions become translucent.
Add turmeric, salt and mix.
Add mashed potatoes and coriander leaves and mix well.
Let the mixture cool.
Form small balls and flatten a little.
Heat oil in a pan.
Dip the potato cutlets in urad dal batter and deep fry till golden brown.
(The batter will not stick to the cutlets easily, use a a fork or spoon to dip and lift.)
Drain on paper towels and serve with chutney of your choice.

Murrukku / Moong Dal Chakli

Moong Dal Chakli

Murrukku / Moong Dal Chakli

2 cups rice flour (I used store bought ‘idiappam podi’)
1 cup moong dal paste (½ cup yellow moong dal)
½ tsp chili powder
1 tsp cumin seeds OR ajwain
1-2 tbsp sesame seeds
2 pinch asfoetida
1 tbsp ghee or butter
Salt to taste
Oil for deep frying

Clean and cook moong dal with 1 ½ cups water in a pressure cooker for 2 whistles or until cooked very soft.
If there is water left, drain and keep aside.
Whisk the dal until smooth or use grinder.
Add flour, chili powder, asfoetida, sesame seeds, salt and ghee in a large bowl.
Rub the ghee into the flour with your fingers until mixed.
Add moong dal paste (warm or cold) and make dough like chapathi dough. Use the kept aside water or regular water.
Rub some oil inside the chakli/murukku press. Place some dough inside and press the dough to get the required shape onto a wax paper or aluminum foil.
Heat oil and slowly transfer the murukku into the oil. Fry on medium flame, don’t brown.
Cool completely and store leftover in an airtight container.

Sweet Bread Balls

Sweet bread balls

Sweet Bread Balls
Makes 15 small balls

4 – 5 white or whole-meal bread slices
½ cup milk
2-3 tbsp sugar
2 pinch cardamom powder
4 tbsp fresh or desiccated coconut
2-3 tbsp any nuts (optional)
Oil for deep frying

Put the bread slices in a bowl and pour half milk.
Mix with your hand to make dough. Add rest of milk as required.
Add sugar, cardamom powder, coconut and nuts and mix well.
Make small balls and keep aside.
Heat oil in a pan and deep fry the bread balls till it gets golden brown colour.
Serve warm or cold.

Pizza Base with Yogurt/ No Yeast Pizza

No yeast Pizza 1

 Pizza Base with Yogurt/ No Yeast Pizza

2 cup all-purpose flour
2 tsp baking powder
¼ tsp oregano (optional)
¼ tsp thyme (optional)
¼ tsp garlic powder (optional)
1 – 1 ¼ cup yogurt
½ tsp salt
1-2 tbsp olive oil

Place flour, baking powder, salt, oregano, thyme and garlic powder in a large bowl and mix well.
Add yogurt and mix to form dough. Add little flour or yogurt as required to form the dough.
Dough will be very soft.
Sprinkle some flour on work surface and roll the dough to a circle of approx. ¼”.
Poke the dough all over with a fork and brush olive oil on top.
Either bake the base alone for 10 mins and then spread the toppings and bake again for additional 10 mins OR spread pizza sauce and toppings and bake for a total of 15-20 mins.
This base is best for simple toppings.

Rice flour and Oats Pancake

Rice and oats pancake

Rice flour and Oats Pancake- soft

½ cup white rice flour
¼ cup oats powder (powder oats in a grinder)
¼ cup corn flour
1 tsp baking powder
1/8 tsp baking soda
2 tbsp sugar
2 pinch grated nutmeg (optional)
½ tsp vanilla essence
1 beaten egg
¾ – 1 cup buttermilk (4 tbsp yogurt + water)

Whisk rice flour, oats powder, corn flour, baking powder, baking soda, sugar and nutmeg powder in a large bowl.
Add egg, vanilla and buttermilk and make a thick batter.(thin also works)
Heat a non-stick pan and add little butter.
Pour a ladleful batter and sprinkle chocolate chips if using.
When bubbles start to appear, flip to other side and cook for 30 seconds more.
Serve with honey or maple syrup.