Chocolate & Vanilla Marble Cake







From the very first time I tasted a marble cake, the design has intrigued me. When I learnt how it is done, it seemed quite simple. I prepare the cake both in convection as well as microwave mode. If baked in microwave, the cake does not have crust on the side, but tastes the same and has the same design.







the recipe

flour – ¾ cup (approximately 15 tbsp)
castor sugar –  ½ cup or 12-14 tbsp
baking powder – 1 tsp
vanilla extract – 1 tsp
eggs – 3 (at room temperature)
butter – 75 gms (at room temperature)

cocoa powder – 1 ½ tbsp
milk – ¼ cup





the method

Sift together the flour and baking powder three times.

Preheat oven at 180oC. 

Prepare a cake tin – apply butter and then sprinkle flour – dust off excess flour (keep the tin in a refrigerator so that the butter doesn’t melt away)

cake mixing

Place the butter in a slightly deep bowl. Use a fork or electric beater and soften the butter. Add the castor sugar 1 tbsp spoon at a time and continue whisking till the mixture doubles in volume. Add the eggs one by one, whisking one minute per egg. When all three eggs are added whisk for another 5 minutes at high speed. Add the vanilla extract and mix well.

Add the flour 2 tbsp at a time and mix with a wooden spatula. When the flour is thoroughly mixed, divide it into two portions.

Mix the cocoa powder in ¼ cup milk. Add the mixture to one portion of the cake mixture and mix well.

Use two slightly big spoon - one for the vanilla mix and one for the chocolate.

Place one spoon of vanilla mix in the middle of the cake tin (don’t flatten). Then place one spoon of the chocolate mix on the vanilla. Again place the vanilla mix. Repeat the process alternatively till both the mix is placed in the middle of the cake tin. Using the back side of the spatula or the pointing finger, dig into the middle of the chocolate and vanilla cake mix and make swirls with some gap till the end of the tin. The cake mix would have evenly spread. Pat the sides of the tin to get rid of air bubbles. Bake it in the pre heated oven for 22 – 25 minutes. Once the top has formed crust use an aluminium foil or aluminium plate to cover the tin to prevent burning.


French Onion Soup



You need not have a French onion to prepare this soup…..it can be prepared from the usually variety.

It is a hot soup with lots of pepper which is balanced with the caramelised onions. The basis recipe is prepared with beef broth, but it tastes with chicken or vegetable stock.

Erissery




Erissery can be prepared with red oriental beans or green gram and there are a number of options while choosing the vegetables. Raw banana, yam and pumpkin are the usual veggies and I learnt recently that erissery is prepred with raw jackfruit too. This is almost like my version of erissery b’coz I have added coriander powder and the end result is actually tasty.

 
the ingredients

green gram – ½ cup
pumpkin, cubed – 500 gms

chilly powder – 1 – 1 ½ tsp
turmeric powder – 1 tsp
coriander powder – 1 tsp
salt – to taste

ingredients to be coarsely ground

coconut – ¼ part
cumin – ¾ tsp
small onion – 5
garlic(optional) – 5

for the tempering

oil – 1 tbsp
mustard – ½ tsp
small onion – 3-5
curry leaves – 2 sprig
coconut, grated – ¼ part

the method

The consistency of erissery is similar to a mash so the preferred utensil to prepare it is a pressure cooker.

Pressure cook the green gram to an almost done consistency (two whistle – I dint soak the green gram) with just adequate water. Stir in the pumpkin pieces, turmeric, chilly powder, coriander powder, salt and coarsely ground coconut mixture. Pour water if need be. Pressure cook for one whistle. Now the pumpkin and green gram would have completely cooked. Stir with a spoon to make it into a mash consistency and cook it in high heat if there is excess water. 

Heat oil in a pan and add mustard seeds. When it crackles stir in the onion and curry leaves. Add a pinch of salt and turmeric and stir for few seconds. Add the grated coconut and fry till golden brown. Pour it over the pumpkin mix and stir well.

Masala Curry




Masala curry is one of the dishes in an Onasadya. Though the name is masala, it is mildly spiced that goes well with the other vegetable curries. The masala curry also tastes good with puttu, idiyappam / string hoppers / sevai and hoppers / appam.
the recipe

Black Garbanzo beans / kadala – ¼ cup
Green chilly – 1
Garlic – 5 -7

Boiled Potato – 2 small

Oil – 1 tbsp
Onion – 1
Ginger, chopped – 1 tbsp
Curry leaves – 1 sprig
Turmeric – ¼ tsp
Chilly powder – ½ - ¾ tsp
Garam Masala – ¼ - ½ tsp

Coconut – ¼ part
Salt to taste

the method

Soak the garbanzo beans overnight and cook it with garlic and green chilly.

Heat oil in a pan and stir in the onion. Add ginger and curry leaves and sauté for a minute. Add the turmeric, chilly powder and garam masala and stir for a minute. Then Add the cooked beans and diced potatoes. Add salt. Stir in the ground coconut paste and let it boil till the curry thickens.

Sambar - traditional method



Preparing a sambar from the scratch is not an interesting idea these days. The number of sambar powder brands stands testimony to it. However I like to have the traditional recipe once in a while especially with idlis. The recipe follows…..

Ingredients

Dal – ¼ cup
Green chilly – 1

Condiments to be fried, powdered and ground to a paste

Oil – 1 tbsp
Fenugreek seeds – ¼ tsp
Curry leaves – 1 sprig
Coriander seeds – 2 tbsp
Red chilly, dried – 7 – 9
Coconut, grated – 1/4 parts

Vegetables, cubed (whatever is available or as per need)

Drumstick – 2
Potato – 1
Carrot – 1
Pumpkin – 6 – 8 pieces
Ladies Finger / Okra – 5
Beans – 5
Tomato – 2

For the tempering

Oil – 1 tbsp
Mustard seeds – ½ tsp
Small onion – 6-8 or Onion – 1

Other ingredients

Tamarind – 2 tbsp soaked in water
Turmeric – ½ tsp
Salt to taste
Coriander leaves, chopped (optional) – 1 sprig
Cumin – ½ tsp
Asafoetida – ¼ tsp

the method

Cook the dal with green chilly.

Fry the condiments one by one. Fry the coconut till it is brown in colour. Powder all the condiments together with the fried coconut and cumin. Then, grind the powdered condiments to a smooth paste.

Par boil the vegetables and then add the cooked dal, ground paste, turmeric powder and salt. When the vegetables have completely cooked add tamarind pulp and asafoetida.

Heat oil in a pan and add mustard seeds. Add onion and fry till it is brown in colour. Pour the tempering over the vegetables and dal mixture. Sprinkle coriander leaves. Aromatic sambar is ready!


Spicy Brinjal and Potato Stir Fry

Brinjal is one of my favourite vegetables. Growing up in the hillstation Valparai we had our own patch of vegetable garden and we use...