28 February 2011

Zebra Cake in a Pressure cooker

This cake really impressed me with its looks. Amazing the way it really looks like the zebra stripes. Its very easy to make and I enjoyed the look of it even before it went for baking!
It is a chocolate marble cake. Soft and tasty!!

I got this recipe from Farida's blog. Thanks to Ria too..
Followed it step by step.


Recipe source: Farida's Blog

4 large Eggs, at room temperature

1 cup  granulated Sugar
1 cup  Milk, at room temperature
1 cup  Vegetable oil 
2 cups  Maida
1/3 teaspoon Vanilla powder
1 tablespoon  Baking powder
2 tablespoons dark Cocoa powder 
1. In a large mixing bowl, combine eggs and sugar. Use a hand-held electric mixer and beat until the mixture is creamy and light in color
2. Add milk and oil, and continue beating until well blended.
3. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Add the flour mixture to the wet ingredients and beat  until the batter is smooth and the dry ingredients are thoroughly incorporated.  If the mixture is too thin, add a little more flour.
4. Divide the mixture into 2 equal portions. This is very important. EQUAL PORTIONS.Keep one portion plain. Add cocoa powder into another and mix well.
5. Preheat the cooker (without any water)for 5 minutes on High flame. Place a ring or small flat tumbler in the cooker to place the cake tin.
6. Line the cake tin with butter.Then sprinkle some maida.
7. Assembly - Scoop 3 heaped tablespoons of plain batter into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. Do not stop and wait until the previous batter spreads. Alternate the batter until you finish them. 
8. Place the cake tin in the cooker and close the lid. Do not place the weight/whistle.Bake in the cooker first on High flame for 5 minutes then medium flame for 5 minutes. Then low flame for 10 minutes and again medium flame  till the cake is done.To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the cooker.Invert the cake onto a plate/ rack. Turn the cake back over and let cool. 

I love those lines..And sure to make it many many more times!!

25 February 2011

Fudge Cake in a Pressure Cooker!

This is one of my favourite fudge cakes for many reasons—It’s easy to make, fuss free, moist  and made of things you usually have at home. And it can be cooked in a pressure cooker!!!!
The fudge frosting with nuts makes it so yummy..All cake lovers are gonna love this one for sure!


Recipe source: Susie Aunty

120g Maida
120g Salted butter
120g powdered sugar
3 eggs
¼ tsp vanilla essence
½ tsp baking powder
Milk if required

  • Sift maida and baking powder together.
  • Beat butter and sugar.
  • Add eggs and maida alternatively to the butter-sugar mixture.
  • Add vanilla essence.
  • If the mixture becomes too thick , loosen it by adding milk.
  • Preheat the cooker for 5 minutes. Do not add any water.
  • Keep a ring or small steel stand inside the cooker.
  • Line the cake tin with butter and sprinkle Maida to cover all sides.
  • Pour the cake mixture into the cake tin.
  • Place the cake tin inside the cooker.
  • Close the pressure cooker.Do not  keep the weight/whistle.
  • Cook on high flame for 5 minutes.
  • Then lower the flame to medium for 10 minutes
  • Lower to low flame for 5 minutes.
  • Check if the cake is baked by inserting a toothpick in the middle. It should come out clean.
  • Remove cake from cooker and leave it to cool for 10 – 15 minutes. Do not place it under the fan as it may lose its moisture and make the cake dry.

Fugde Icing:

1/2 tin(200 gm) Condensed milk(I used Amul Mithaimate)
50 gms butter
3 tbsp sugar
3 tbsp chopped nuts

  • Heat a pan. Put 3 tablespoon sugar and stir.
  • The sugar will caramelize to a dark brown colour.
  • Remove from fire and add condensed milk first and keep stirring briskly.
  • Add butter and mix well.
  • Keep on high flame first and then reduce to medium flame. Keep stirring to reach a thick consistency.
  • Make sure no lumps are formed.
  • Pour it over the cake while it is hot. With a spatula cover the cake with the icing.
  • Top it with the chopped nuts.

A sinful slice...........

23 February 2011

Arikkadukka/Stuffed Mussels

Arikkadukka/ Stuffed Mussels is a speciality of Kannur and Thalassery. I could go on and on eating this tasty snack. I know its not a good idea but it says it all. This is one of the best way to eat mussels.

Clean them, steam them, cook them and EAT them!! A good appetizer..Try it out..I am sure you will thank me :)


Recipe source: My mom



Parboiled Rice           
500 gm

Grated Fresh Coconut
1 Medium

Aniseed (saunf)
1 tsp

to taste

to fry

For Marinade

Red Chilli powder
2 tbsp

1 pinch

to taste


  • Soak rice overnight.
  • Scrub and wash the mussels clean.
  • Cut open each one half way down, remove the hairy substance and dirt.
  • Wash again removing any dirt inside.
  • Keep it upside down to drain.
  • Grind rice, aniseed, coconut and salt.
  • Stuff the mussels with the rice mixture and close. Tie it with a string.
  • Steam it for 10- 15  minutes. Remove from fire and cool.
  • Remove stuffing along with the mussel.
  • Mix the chilly, turmeric and salt in little water to make it a paste.
  • Dip each mussel in marinade and shallow fry till crisp.
  • Transfer it into a plate with kitchen paper. Serve hot.

Make sure you don't open the shell fully. Just slide a knife slowly and open halfway.
Add salt with care as mussels are salty.
While steaming you can stack the stuffed mussel shells on top of each other. Steam it in an idli maker.

22 February 2011

Coconut Groundnut Chutney

Coconut Groundnut Chutney is a delicious chutney quite different from the usual coconut chutney. It goes well with Idly, Dosa, Rava Idli or even upma. 


1 medium size grated
2 tbsp
Roasted broken chana dal
5 tbsp
1 tbsp
½ cup
Mustard seeds
1 tsp
Urad dal
1 tsp
Curry leaves
5 strands
As required
Coconut oil
2 tbsp
¼ cup


  •  Grate coconut
  •   Add groundnuts, roasted broken chana dal, chilly, grated ginger, coriander, few curry leaves and salt
  •  Blend this to a fine paste.
  •   Heat oil. Add mustard seeds.
  •  When it splutters add urad dal and fry for 4 secs in low flame.
  •  Add curry leaves
  •   Add the blended mixture and mix well
  •   Add water. Check salt.
  •   When the chutney is warm remove from the fire. It need not boil.
  •   Check salt and serve with Idly or dosa.


Idiyappam is a delicious easy to make breakfast / dinner item. Its basically rice noodles made by steaming. I love to have it with Kerala Nadan Chicken curry or Stu.

Recipe Source: My mom

1. Rice powder - 2 cups
2. Hot water – 1 ½ - 2 cups.
3. Grated coconut - 1/2 to 3/4 cup
4. Salt - 1/4 tsp or to taste
5. Idli mould.
6. Noolputtu Maker
7. Idli maker


·         Boil water.
·         Add salt and mix well.
·         Slowly add this water to the rice powder and mix with a ladle.
·         When it’s a bit cool mix with hand and make it into soft smooth dough.
·         Make a ball of the dough and fill it in the Idiappam maker.
·         Keep the Idli maker on the stove with 1 1/2 cups of water.
·         Sprinkle some grated coconut on the Idli mould.
·         Press the Idiappam maker slowly, over the Idli mould where the grated coconut is sprinkled making small circles.
·         Make similar ones in all the moulds.
·         Sprinkle some more grated coconut over all the Idiappams.
·         When the water boils keep the Idli moulds in the Idli maker and steam it for just 5 minutes.
·         Remove from the mould and serve hot.

10 February 2011

Beetroot Soup

Soups are easy to make and the best if you are trying to follow a healthy lifestyle. This soup has been a hit with all our guests at the resort. Try this yummy soup..


5 Medium size
5 small size
3 Medium size
Coriander leaves
A handful
8 glass
As required
1 teaspoon

  • Wash, peel beetroot and potato.
  • Cut beetroot, potato and tomato into big pieces
  • Pressure cook these vegetables with water.
  • Strain water and keep aside.
  • When cooled grind the pressure cooked vegetables to a nice paste.
  • Chop shallots into small pieces.
  • Heat oil in a pan and add shallots and fry for 5 seconds.
  • Add the mixture and bring to a boil.
  • Add the strained water to bring soup to the right consistency.
  • Add salt and chopped coriander and serve hot.