Usually whenever I try new recipes from other food blogs, I update “ from other blogs ” link which I created recently. But since many of my readers had asked for this recipe, I thought of posting it here.
Few days back I had tried preparing chocolate cake without eggs. It came out well, but had completely forgotten the measurements I used. So when I saw Priya’s chocolate cake , I gave it a try and I loved it very much. Thanks Priya.
One thing I have to learn is decorating the cakes. As soon as I baked it, I tried decorating it and the icing melted due to hot cake :(. May be next time when I prepare it again, I will change the pictures.
Ingredients: All purpose flour 1 and 1/2 cups Cocoa powder 3 tea spns Baking soda 1 tea spn Salt 1/4 tea spn Water 1 cup Sugar 1 cup Vanilla extract 1/2 tea spn Vinegar 1 tea spn Oil 1/4 cup
Method: Mix water, sugar, oil, vanilla and vinegar till the sugar completely dissolves. Sift together flour, cocoa, salt, baking soda. Add the flour mix to the liquid mixture one table spoon at a time. Mix well to form a uniform dough.
Preheat the oven for 10mins at 350F. Grease the oven proof dish or line with a parchment paper. Pour the dough.
Bake in oven at 350F for around 40mins or till a knife inserted comes out clean.
Serve it cold.
Preparation time : 50mins
I have posted many pickle recipes so far. Aayi makes many amazingly tasty pickles. ‘Chili pickle’ is one of them. This was prepared very rarely at home since the chilies available at my native are very hot. But whenever this was prepared, I would eat it like a side dish (that may be the reason Aayi avoided making this).
We usually do not add sesame seeds for pickles. But this pickle has sesame seeds and this gives a very remarkable taste to the pickle. I like to eat this pickle with plain rice and curd. Try it and you will know what I mean.
Ingredients: 1 cup green chilies (cut into small rounds) 1 and 1/2 tbl spn lemon juice 1 tea spn mustard seeds 1/4 tea spn fenugreek( methi ) seeds 1/8 tea spn asafoetida 1 tea spn sesame seeds (white til ) 8-10 Pepper corns 1 tbl spn + 1 tea spn oil Salt
Decrease the amount of pepper if you cannot handle too spicy pickles. Increase/decrease the asafoetida according to taste.
Method: Heat oil and fry the chilies till they turn slightly brown (Do not fry them too much). Take out from heat, cool and add lemon juice, salt and mix well. Keep it aside for 2-3 days. Heat 1 tea spn oil and add mustard, when they start popping, add fenugreek, asafoetida, sesame and pepper. Powder the masalas. Add this to the chilies and mix well. Store in airtight container. Finish it withing 2-3 weeks. This pickle can be used immediately. But after one day, this tastes better.
Preparation time : 20mins
PS: While frying the masalas, take care not to burn any of them. If the mustard seeds are burnt, the pickle becomes bitter.
