When I carve cakes like Thomas cake or football cake , one of the things I worry about are the small irregular pieces that remain after the carving is done. They are all pieces which are not so pretty to eat (they taste great) or to offer to someone. Last time, I ended up wasting most of them and felt terrible about it. This time when I prepared football cake, I wanted to do something with them. I had too many cake crumbs (is that what they are called??). I remembered seeing cake pops from some days back and decided to make them. I followed this recipe , but made them with what I had on hand (mine did not look so beautiful, will work on that next time!).
No one in my home or my friends like (or should I say prefer) too much sweet stuff, so I did not want to decorate them too much. I wanted to keep them simple, I was already tired from making the football cake. I tried making the pops with the sticks, but they kept breaking, I think I should have added some more chocolate frosting to the cake pieces. But that would make them more sweet. So I decided to just go with balls. They were delicious. I think I will be making these more often now – I may just bake a cake to make these next time.
I do not have any measurements for these because they are super simple and you can just eyeball all the ingredients.
Ingredients: Cake pieces (I used chocolate cake ) Chocolate frosting (I used chocolate frosting )
Method: Crumble the cake. Add some chocolate frosting and mix everything well. Now make small balls from the mixture. Dip the balls in remaining frosting (microwave the frosting to make it thin before doing this). Let them sit in refrigerator for few hours and serve.
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Hope you all had a very happy Diwali. So after all that sweet dishes that you all might have enjoyed, I thought of posting a spicy dish.
Last year when we visited India, my SIL R prepared this dish for us. She got this recipe from a magazine and she made little modifications to it. I loved it so much that I asked her to send the recipe. It sat in my inbox forgotten for a long time. Finally one fine day I tried it. Although we eat quite spicy food, it is still very mild compared to what we ate while we were kids. So I used the mild banana peppers for this. It may not be authentic mirchi ka salan, but I can guarantee that it tastes great.
Ingredients: 6-7 big green chilies (I used banana peppers) 1/2 cup onion 1 tbl spn grated coconut 2 tea spns sesame seeds (til) 1 tea spn cumin powder 1 tea spn coriander powder 1 tea spn red chilli powder or 3-4 red chillies A pinch turmeric powder 2 tea spns ginger–garlic paste Tamarind juice Salt
Method: Boil the green chillies in salted water, till it changes its color. Keep aside. Dry roast sesame seeds and grated coconut. Grind to a paste. Add coriander, cumin, chilli and turmeric powder to the above paste. Heat oil, add cumin seeds, onion, ginger-garlic paste. Add the masala paste. Fry till the oil separates. Add the boiled chilies and curry leaves. Stir fry for 2 minutes. Add the tamarind water. Simmer till the gravy thickens. Served best with Biryani.
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