29 May 2011

Molten Lava Cake

Celebrating back to school with Molten Lava Cake!!!

Its time when kids get all geared up to go to school. Back pack full of everything NEW. Ohhh..I just love it. The smell of new books...remember opening my books every now and then as a kid. New uniform, bag, lunch box , umbrella. Aaah.. I miss my school days!! But now I enjoy shopping for my son.  :)
Now let's get back to the recipe.

Chocolates are my all time favorite and so are Chocolate Cakes. When ever I have a craving for Chocolate,  I make the Molten Lava Cake. Made them so many times..Love the flowing Chocolate..yummm. Its so moist and delicious. Its only when you scoop it with a spoon that you find the pudding like center of the cake. It has all the characteristics of a souffle, cake or a pudding.

For all those who are new to baking, this ones the best try. Easy, tasty and sure to win many hearts ;)

Molten Lava Cake
Recipe adapted from Ria’s Collection


Dark Cooking Chocolate – 100g
Butter – 100g (at room temp)
Eggs - 2
Sugar - 1/3 cup
All-purpose Flour - 1/4 cup
Butter - for greasing ramekins


Melt chocolate in a microwave for 30 – 60 seconds (till it gets soft).
Mix the butter until it melts fully
In a mixing bowl, beat eggs till fluffy.
Now add the sugar and beat until light and fluffy.
Add the chocolate butter mixture to the egg mixture.
Add all purpose flour and mix well till it’s well incorporated.
Preheat oven for 10 minutes.
Butter the bottom and sides of ramekins.
Pour the mixture ¾ full.
Bake at 180 degree for 10 – 15 minutes until the top edges turns a bit flaky and the middle is wobbly.
Invert after 2 minutes or serve as it is in the ramekins.
Serve hot.

Remove immediately from oven.
You can prepare the batter well in advance, pour it into the ramekins and refrigerate. Bake it just 20 minutes before you want to serve it.
To invert it run a sharp knife around the edge and invert.
It can be served with fresh cream / a scoop of vanilla ice cream / just simply the molten lava cake( I like the third option) :)
The time taken may vary a bit depending on the size of ramekins used.

Sending this recipe to the Chocolate Recipes Event hosted by Dr.Sameena at http://myeasytocookrecipes.blogspot.com

26 May 2011

Bread Pudding

My lovely SIL has made this yummy pudding on many good occasions. Now that I could enjoy it every time she makes it made me lazy to try it. She had given me the recipe 2 years back and still didn't feel like making it as I enjoy her preparations a lot..
Today I just wondered why not try it. I have not added any pudding on my blog and I know hers is a fool proof recipe. So here it is..a simple and tasty pudding. My kids just gobbled it down :)

Recipe Source - Nishna (My Sis in law)

Milk                    500 ml
Eggs                   3
Sugar                 10 Tbsp
Butter                 1 tbsp (at room temp)
Bread                 7-8 slices
Vanilla Essence  1 teaspoon


Boil the milk and let it cool to room temperature.

To caramelize sugar, add 3 tablespoons sugar into the pudding container. Add a few drops of water and heat it till the sugar turns brown. Spread on the base of the container. Keep it aside
Whip the eggs in a mixer/blender.
Add the sugar and blend again.
Strain and pour the milk into this egg sugar mixture.
Remove the crust of the bread and crumble them.
Keep a cooker with water and a ring. Let the water boil on low flame.
Meanwhile add vanilla essence to the egg- sugar-milk mixture and mix well.
Add butter and warm the mixture on low heat till the butter melts.
Remove from heat and add the bread. It should soak well. Stir well and make it a paste.
Pour this mixture into the caramelized sugar container.
Cover the container with foil.
Place this container on the ring and close the cooker lid. Do not place the weight.
Cook on high flame for 10 minutes, medium 10 minutes and last 1 minute on high flame.
Remove from heat. 
Remove the container from the cooker and refrigerate the pudding.
Invert when cold and serve.

25 May 2011

Sweet Corn Chicken Soup

A quick, easy and healthy soup…Sweet Corn Chicken Soup in Indian Style.
Among Chinese soups one of my kids’ favorite has been this soup. We used to order it every time we go to a restaurant. But once I started making this soup at home, kids love it more than the restaurant version. This is because at restaurants, sometimes the corn is hardly cooked or too much of corn flour is added.
Go ahead and try this one. Hot soups have many health benefits. Soups are easily digestible and best of all easy to feed toddlers and fussy eaters.  
Soups are prepared as an appetizer or cold remedy. Whatever be the reason, soups are considered to be healthy in almost all cultures. We get all the nutrients with half the calories!!! So why wait let’s get started..


Recipe Source – Susy Aunt

Boiled and Shredded Chicken pieces
1 cup
Egg white
of 1 Egg
1 tbsp
Corn flour
1 tbsp

Chicken Stock
5 Cups
Cream Style Sweet Corn
1 tin
1 ½ tsp
Pepper Powder
¼ tsp
Spring Onion
1 tbsp
Corn Flour
4 tbsp diluted in 6 tbsp water

Beat the egg white and 1 tbsp corn flour together. Add 1 tbsp oil and mix the cooked chicken pieces in it.
Mash the sweet corn well.
Mix the sweet corn, chicken stock, salt and pepper. Bring it to a boil.
Add the chicken pieces and keep stirring to avoid lumps.
Add the diluted corn flour.
Beat 2 eggs and keep aside.
When the soup mixture boils and the desired consistency is reached its time to pour the eggs.
Hold a fork on one hand. Pour the beaten eggs with your other hand from a height. This has to be done slowly. Keep stirring only to one side. Continue to stir till u finish adding the eggs. This way the egg cooks in strands. Turn off the heat.
Garnish with spring onions and serve hot!

To cook chicken for this soup just add lots of water, pepper corns and salt to it. Pressure cook for 4 whistles. 
Strain the chicken stock and keep aside to be used while making the soup.
You can add baby corn too.
I used Ching’s Cream style Sweet Corn.
Adjust the corn flour as per your preference.

22 May 2011

Mango Shake

The English word "mango" originated from the Malayalam word for it 'manga'. It is India’s national fruit and why not…India is the largest producer of mangoes in the world.

This summer (mango season) how can anyone go without a recipe with mangoes.. a perfect drink to beat the scorching heat outside. It is so easy that even kids can make them.

Kids usually love to enjoy them when topped with a scoop of ice cream. So here it is..


Mango                          - 2 large
Milk                              - 2 cups
Sugar                            - 2 tbsp
Vanilla Ice cream           - A scoop in each glass


Chill the mangoes and freeze the milk.
Peel, chop and blend mangoes in a blender or with a hand blender.
Add milk and sugar. Blend again.
Serve chilled in tall glasses with a scoop of ice cream.

I know you all are thinking why so many snaps :) Just shows that I am kind of enjoying Food Photography. Hope you all enjoy it too...

Rinku Naveen

19 May 2011

Tyre Pathiri / Thick Flat Rice Bread Cooked On Cast Iron Skillet

I had earlier posted about Neypathiri. Here is a different pathiri /flat rice bread called the Tyre Pathiri. It is so called because it looks like a vehicle tyre(very thick).

Usually you will see a smaller version of this but this tyre pathiri is a Wyanad special.
It’s easy to make and yummy too.

It is cooked on large caste iron skillet usually on firewood. But as we do not have firewood I have made it on a gas stove.

Recipe Source: My mom

Matta (Boiled Red) Rice – 2 glasses
Salt                                  - As required


Soak rice for 2-3 hours.
Grind it with very little water in a thick consistency.
Add required salt.
Make a big ball of the rice paste. Place it on a banana leaf.
Now place another piece of banana leaf on top of this.
Now gently press it to make a round shape.
The pathiri is 1” thick and almost 5” in diameter.
Heat a cast iron skillet and place it on it along with the banana leaf.
Cook on low flame. Cover with a heavy round lid.(Preferably an earthenware lid)
As the banana leaf starts to brown turn it over with a spatula and cook on the other side.
When both sides are cooked place the pathiri directly on the skillet and let it become crisp on both sides.
Hold the pathiri upright with 2 wooden spatulas and turn it like a tyre to cook the sides.
Serve it hot with Kerala Style Chicken /Mutton curry/Veg Masala.

17 May 2011

Carrot Halwa / Easy 4 Ingredients Carrot Halwa

The very famous Carrot Halwa...who hasn't heard of it. It is a traditional Punjabi dessert packed with loads of Vitamin A. Here is a quick and easy 4 ingredients recipe. Love the colour and taste of this halwa.

Recipe Source: My mom

Carrots 8-10 medium

Almonds 5-6

Condensed Milk 1 can (400gm)

Sugar 3/4 cup


Peel, wash and grate carrots.
Pressure cook carrots along with sugar on low flame. Cook without water (1 whistle).
Blanch almonds in ½ cup water for 5 minutes. Drain cool and slice them thin.
Add condensed milk to the carrots and let it cook till it gets fully absorbed (in an open cooker).
Garnish with sliced almonds.
Serve hot/ refrigerate for 1 hour and serve.

You can add 1 liter milk instead of condensed milk. But cook in an open pan till the milk fully evaporates and the carrot is cooked.
Raisins / Cashews can be used instead of Almonds.

14 May 2011

Fruit Custard

The best way to make kids have their daily dose of fruits is by giving  them a bowl of fruit custard. Its easy to make and ready in minutes.


25 gm Vanilla Flavored Custard Powder
1/2 liter milk
6 tablespoon sugar
1 apple
2 small bananas
1 mango
1/2 cup pomegranate
1/2 cup chopped pineapple
1 glass water
Cherry for topping


Measure 25 g custard powder into a bowl.
Add 1/4 cup milk from the 1/2 liter milk and make it into smooth paste.
Boil the remaining milk after adding 3 tablespoon sugar.
Remove milk from fire and stir in the custard paste.
Now place over low flame and let it cook for 1-2 minutes. Keep stirring.
Remove, pour into a bowl and let cool in the refrigerator for 15-20 mins.
Add sugar in a pan with water.
Boil and let cool.
Chop fruits fine and add to the sugar syrup.
When the custard is chilled add the fruits and serve with cherry topping.

As the fruits are soaked in sugar syrup it can be refrigerated and used later. It won't get spoiled.
Add any fruits of your choice.
Reduce the sugar level as per preference.
You can refrigerate the fruits before using (about 1 hour). 

03 May 2011

Crispy Chicken Cutlets

Chicken Cutlets are one of the best starters for a party…something that satisfies the craving for a light snack. It’s healthy and nutritious. The best way to make kids eat chicken and veggies.

Recipe Source: My own

Cooked  Chicken – 500gm
Onion – 4
Green Chilly – 3
Ginger garlic Paste – 3 teaspoon
Chicken Masala – 3 teaspoon
Chicken Stock Cube – 1
Garam Masala - 1/4 teaspoon
Potato- 4 medium
Carrot – ½ cup
Coriander Leaves -¼ cup
Egg -2
Bread crumbs to coat (approx of 5 slices sandwich bread)
Oil to shallow fry
 Salt as required

       Peel, wash and chop onions fine.
      Chop chilies very fine. (Slit chilly many times and then chop)
      Pressure cook potatoes and keep aside.
      Chop carrots very fine.
      Chop coriander fine.
Keep the bread in the freezer for ½ hour and then powder in a dry mixer roughly.
Heat oil in a Kadai.
Add ginger garlic paste and sauté for 10 seconds.
Add onions and sauté.
Add chilly and sauté.
Now add chicken masala, chicken stock,garam masala and sauté well.
Add carrot & simmer. Cook for 3-4 minutes stirring in between till it is almost half cooked.
Separate meat from bones and mince in a food processor/mincer.
Mix the chicken with the veggies and mix well.
Peel the cooked potatoes, mash them and add to the Kadai.
Add salt if required.
Make breadcrumbs.
Separate the egg yolk and egg whites.
Add the egg yolk to the mixture and mix well.
Keep the egg white to coat the cutlets.
Shape the mix to form a ball and then dip in egg white to coat on all sides.
Press lightly in the bread crumbs to form the shape of cutlets and coat on all sides.
Heat oil for shallow frying - about 5 tablespoons in a pan.
Simmer and keep the cutlets to fry on the sides of the pan.
Let it cook on low fire.
Fry on both sides till golden brown, remove and place it on absorbent paper.
Crispy golden brown chicken cutlets are ready!. Serve hot with tomato sauce.

I used chicken from the chicken curry. In case you don't have that cook chicken with salt, pepper and some chicken masala in a pressure cooker.
You can use rusk instead of breadcrumbs. Breadcrumbs are softer.
It can be deep fried but I prefer to use less oil.
In case the mixture become too loose to shape add little breadcrumbs to tighten the mixture.
The cutlet mix can be refrigerated for about 2 days and used.
In case you want to make vegetable cutlets add french beans and peas instead of chicken and use vegetable masala/ a combination of 1 teaspoon Red chilly powder and 1/4 teaspoon turmeric.
If you want to avoid eggs coat it with oil before dipping in breadcrumbs.