Nimi's Culinary Ventures

Sweet lemon cake in festive spirits!!

Baking, blog, cakes, flour, Snacks | December 31, 2017 | By

When festivities are up the magic that unleashes is unique in every way. It feels like it’s been almost a decade since I last posted.The number of posts in the drafts section has piled up as always …the Christmas break is winding up in a few days time. This break I had come down to my parents home due to a family issue…hoping to have things sorted out soon. When I was packing up from Munnar I was in high hopes to finish reading up the books that have been on my shelves. I always get hooked up on one matter or other and then there’s no time to read…

By the end of October, I had the chance to represent my books at the Frankfurt world book fair for the third time at the Gourmet Gallery. The opportunity to present a live show kitchen on “Food from Kerala” was, in fact, the most awesome experience.It was in every way the proudest moment to have been able to showcase the regional diversity of Indian cuisine which was highly appreciated and welcomed.I truly had butterflies in my stomach before going on the podium  …the similar kind of cramp that gets me before I start my show. Well, little did I know that there were more of things to happen. The worst part was when I popped in all the chopped pineapple into my shiny little red mini pressure cooker and explaining out to the viewers.I  tried to turn on the induction …..and it wasn’t working.Well, there were a few lovely ladies who were there to help me and they jumped in to help me out with the knobs but unfortunately, my elegant induction based pressure cooker would just not work on the induction top I had at the show kitchen.I ended up cooking them up in a normal pot.50 minS was the time allotted for my show.I am happy that even though there were a few mishaps I could convey the message to the viewers.Heres a glimpse of the event below…                  

The most memorable and the greatest privilege was to have an invite to visit the “Le cordon bleu “culinary institute in Paris in October. Le cordon bleu is a world renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality instructions through world-class programmes.Founded in Paris in 1895, it is considered today as the largest network of culinary schools in the world.

After all the stories now let’s move on to the recipe to pep up this festive spirit.Musambi or sweet lemon was pretty in season and I wanted to use them up for a recipe. That’s when I thought of using them up in making up a sweet lemon cake.

Sweet lemon /Musambi cake
3320 calories
353 g
944 g
197 g
55 g
99 g
1052 g
1484 g
190 g
6 g
83 g
Nutrition Facts
Serving Size
1052g
Amount Per Serving
Calories 3320
Calories from Fat 1716
% Daily Value *
Total Fat 197g
302%
Saturated Fat 99g
496%
Trans Fat 6g
Polyunsaturated Fat 18g
Monounsaturated Fat 65g
Cholesterol 944mg
315%
Sodium 1484mg
62%
Total Carbohydrates 353g
118%
Dietary Fiber 16g
64%
Sugars 190g
Protein 55g
Vitamin A
109%
Vitamin C
162%
Calcium
75%
Iron
109%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 175 g cake flour
  2. 3 eggs
  3. 175 g sugar
  4. 175 g butter
  5. Juice of 2 sweet lemon /musambi
  6. Rind of 1 sweet lemon finely grated
  7. 1 tsp of vanilla essence
  8. 1 tsp of baking powder
  9. 1/2 tsp of salt
  10. 1/2 cup of almonds
  11. 1/2 cup of milk
Instructions
  1. Preheat oven at 350 degrees .Sieve the flour , baking powder and salt into a bowl.In an other bowl beat butter and sugar about 2 mins and slowly beat in the eggs on by one .Once the beaten mix is pretty smooth , stir in milk , musambi rind , its juice and vanilla essence .Slowly fold in the dry ingredients with almonds into the mix. Grease and line a cake tin with butter paper and pour in the cake batter .Level the top and bake the cake for about 30 minutes or till a toothpick inserted comes out clean .
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calories
3320
fat
197g
protein
55g
carbs
353g
more
Nimi's Culinary Ventures http://nimisrecipes.com/
Its time for resolutions and wishes …wishing everyone a very Happy New Year !!!

Nutty nutty ….Coconutty !!!!

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A  break from the busy bee schedule is something that I have been longing for the past months.With all the cooking at home I have been longing for my mom to cook for me.I guess theres no age bar to crave for your moms food…isnt it true ??Its funny how the days fly when you dont want to end your holidays so soon.The school reopens by the 16th  and its back on wheels…

We Keralites are so very much into coconuts  and when I came across this recipe with all the goodness of coconuts how could I stop myself from sharing. Baked with the coconuty goodness of everything coconut from scraped coconut to coconut milk…

Coconut tea cake
3904 calories
634 g
866 g
134 g
58 g
95 g
1206 g
661 g
425 g
2 g
29 g
Nutrition Facts
Serving Size
1206g
Amount Per Serving
Calories 3904
Calories from Fat 1150
% Daily Value *
Total Fat 134g
205%
Saturated Fat 95g
477%
Trans Fat 2g
Polyunsaturated Fat 7g
Monounsaturated Fat 22g
Cholesterol 866mg
289%
Sodium 661mg
28%
Total Carbohydrates 634g
211%
Dietary Fiber 13g
53%
Sugars 425g
Protein 58g
Vitamin A
50%
Vitamin C
4%
Calcium
43%
Iron
86%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups of flour
  2. 1 tsp baking powder
  3. Pinch of salt
  4. 1 cup of coconut milk
  5. 4tbsp of butter
  6. 4 eggs
  7. 2 cups sugar
  8. 1 tsp vanilla extract
  9. ¾ cup scraped coconut
Instructions
  1.  Preheat oven at 180 degree Celsius. Heat the coconut milk with butter so that it
  2. melts and turn off the flame.
  3.  Sift baking powder, flour and salt together. In a large bowl, beat eggs and sugar for
  4. about 3 minutes till they go pale in colour or they double in size.
  5.  Mix in the warm coconut milk and vanilla essence.
  6.  Slowly beat the flour mix into this without any lumps.
  7.  Mix in the scraped coconut.
  8.  Grease a bundt pan and pour in the cake mix and bake the cake for about 60
  9. minutes or till done.
Adapted from Nimi's Culinary Ventures
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calories
3904
fat
134g
protein
58g
carbs
634g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/
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Made with love , for the celebration of love..velvety delight!!

Baking, cakes, Desserts, Sweets | February 14, 2015 | By

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The celebration of Valentine’s day gets popular with every passing day .A day dedicated to your loved ones..that’s how its been captioned ..so dedicating this post to my family and my dearest ones ..with loads of love 🙂

The best recipe to try out on Valentine’s day are the Red Velvet cupcakes. Red velvet cupcakes are super moist cupcakes which are mostly dark red, bright red or red-brown in color. The red color is often with adding beetroots or food color.

 

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Red Velvet Cupcakes
5433 calories
666 g
700 g
295 g
49 g
115 g
1399 g
2254 g
512 g
5 g
156 g
Nutrition Facts
Serving Size
1399g
Amount Per Serving
Calories 5433
Calories from Fat 2595
% Daily Value *
Total Fat 295g
453%
Saturated Fat 115g
575%
Trans Fat 5g
Polyunsaturated Fat 28g
Monounsaturated Fat 128g
Cholesterol 700mg
233%
Sodium 2254mg
94%
Total Carbohydrates 666g
222%
Dietary Fiber 7g
27%
Sugars 512g
Protein 49g
Vitamin A
127%
Vitamin C
5%
Calcium
59%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 ½ cup flour
  2. 1 cup sugar
  3. 1 tbsp cocoa powder
  4. ¼ tsp salt
  5. 1 large egg
  6. ½ cup oil
  7. ½ tsp baking soda
  8. ½ tsp vinegar
  9. ¾ cup buttermilk
  10. 1 teaspoon of vanilla essence
  11. 1 tsp of red food colour
  12. Cream Cheese Frosting
  13. 1 cup cream cheese
  14. ½ cup butter
  15. 2 ½ cup icing sugar, sifted
  16. 1 tsp of vanilla essence
Instructions
  1.  Preheat oven to 180 degree C.
  2.  Line pans with cupcake liners.
  3.  Whisk flour, sugar, cocoa and salt set aside.
  4.  In a mixing bowl beat egg, oil, buttermilk , red food colour and vanilla essence.
  5.  Fold in the flour mix without any lumps.
  6.  In a small bowl mix baking soda and vinegar till the mix is bubbling, add it to batter
  7. and mix.
  8.  Pour the batter into cupcake liners bake for 15 mins or till a skewer inserted comes
  9. out clean.
  10.  Let it cool and top the cupcakes with cream cheese frosting.
  11. Cream Cheese Frosting
  12.  In a medium bowl add with electric mixer combine cream cheese and butter till
  13. creamy.
  14.  Mix vanilla &powdered sugar.
  15.  Mix till everything is combined.
  16.  Use frosting to frost the cupcakes.
Adapted from Nimi's Culinary Ventures
beta
calories
5433
fat
295g
protein
49g
carbs
666g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/
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Basbousa -the Mediterranean delish!!

cakes, Desserts, Snacks, Sweets | January 28, 2015 | By

 

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Born and brought up in Abudhabi ..I have always had my flair for the Mediterranean cuisine .I still remember how I craved for my Dads parcel of special packed food during the month of Ramadan during his night shifts.This time round when I went  to a shopping mall in Cochin I pointed out to my husband the “Basbousa” telling him all stories of what it was.Back home and how could resist myself from baking it..these are some hardcore facts of being a foodie..

Basbousa is a very popular and tasty Mediterranean sweet cake. Cooked with semolina and soaked in simple sugar syrup this cake has different regional names ..in Arabic its Basbousa/Harisa , Turkey  its Revani/Ravani, Lebanon its Nammoura , Armenian its Shemali … the roots or the origin of this cake is told to be Turkey .

Basbousa -the Mediterranean delish!!
7599 calories
1254 g
576 g
252 g
102 g
53 g
2368 g
3269 g
832 g
1 g
185 g
Nutrition Facts
Serving Size
2368g
Amount Per Serving
Calories 7599
Calories from Fat 2239
% Daily Value *
Total Fat 252g
387%
Saturated Fat 53g
263%
Trans Fat 1g
Polyunsaturated Fat 51g
Monounsaturated Fat 134g
Cholesterol 576mg
192%
Sodium 3269mg
136%
Total Carbohydrates 1254g
418%
Dietary Fiber 22g
86%
Sugars 832g
Protein 102g
Vitamin A
25%
Vitamin C
5%
Calcium
174%
Iron
119%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For the Syrup
  2. 1 ½ cup of sugar
  3. 1 ½ cup of water
  4. 1 tsp of rosewater
  5. Juice of ½ lemon
  6. For the cake batter
  7. 1 cup of semolina
  8. 1 cup of flour
  9. 1 cup of sugar
  10. 2 tsp of baking powder
  11. 2 tsp of vanilla essence
  12. 1 cup of yoghurt
  13. 3 eggs
  14. ½ cup of scraped coconut
  15. ½ cup of oil
  16. Almonds for garnish
Instructions
  1.  In a saucepan boil the water to make the syrup, add in the sugar and stir till it
  2. dissolves completely.
  3.  Mix in the lemon juice and rosewater and let it cool.
  4.  Preheat oven at 180 degree Celsius.
  5.  In a bowl, beat egg and sugar.
  6.  Add in the yoghurt, oil and sieve in the flour.
  7.  Mix in baking powder, vanilla essence and coconut.
  8.  Transfer to a greased baking dish and bake till the cake is done or for about 30
  9. minutes.
  10.  Garnish with almonds.
  11.  Pour the sugar syrup over the cake when the cake is still hot.
  12.  Serve when cold.
Adapted from Nimi's Culinary Ventures
beta
calories
7599
fat
252g
protein
102g
carbs
1254g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/
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Christmas bells n Scones!!!

Baking, Breads, cakes, flour, Snacks | December 29, 2014 | By

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There’s the end of another year….. 2014 is slowly winding up..and it’s time for new resolutions !!!! .The holidays for Christmas have started ….break till the 5th of Jan 2015 when the new term is going to start off at school .My elder one Surji is off enjoying his break with his cousins at his father’s house and Siva with me my nonstop blabbering companion. It’s better to hear that my health is catching up from last week’s review at the doc..but the craziest thing is when everyone who meet up with me after a few days have been asking me , ”Oh Nimi u seem to be enjoying your break from school ..You have put on weight!!!”   Ha! And the actual truth I feel quite bloated up and tired …an effect from the medications. A worried me asks my doc once in a while ..if I would become my actual self ..She smiles and says ….”all will be well once the course is completed!!”Hmm ….Hope for the best ! So before I get too lazy and sleepy in writing this post ..let me hop on to the recipe of Scones…and thank u Sylvia….here’s picking out and trying recipes from your book 😉

Scone is a single serving cake or quick bread. They are often lightly sweetened and are occasionally glazed. These are different from the normal sweet buns which are normally made from yeast. There are different types of scones and the variants differ from the places .In some countries they also have the savory scones. Scones are normally served with tea or coffee.

 

 

scones

Scones
2488 calories
433 g
224 g
68 g
49 g
40 g
1551 g
3663 g
89 g
0 g
23 g
Nutrition Facts
Serving Size
1551g
Amount Per Serving
Calories 2488
Calories from Fat 593
% Daily Value *
Total Fat 68g
104%
Saturated Fat 40g
199%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 19g
Cholesterol 224mg
75%
Sodium 3663mg
153%
Total Carbohydrates 433g
144%
Dietary Fiber 19g
75%
Sugars 89g
Protein 49g
Vitamin A
42%
Vitamin C
237%
Calcium
126%
Iron
46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200ml fresh cream
  2. 3 cups of flour
  3. 1 ½ tsp salt
  4. 4 ½ tsp of baking powder
  5. 1 cup lemonade
  6. Flour for dusting
  7. For Lemonade
  8. 1 ½ cup of water
  9. 4-5 tbsp of sugar
  10. Juice of 3 lemons
Instructions
  1.  To make the lemonade first boil water, stir in sugar till it dissolves well and then
  2. remove from heat.
  3.  Let the syrup cool and mix in the lemon juice and keep aside.
  4.  Sift the flour, baking powder and salt twice into a bowl.
  5.  Make a well in the center and pour in the lemonade and cream.
  6.  Use wooden spoon and slightly fold in to make slightly sticky dough.
  7.  Dust flour on your counter; roll the dough slightly mixing the dough to keep it from
  8. sticking.
  9.  Pat out the dough about 4cm thick with your hands, sprinkling flour when kneaded.
  10.  Use a scone cutter or a circle shaped cutter to cut out circles.
  11.  Place these shapes on to a baking tray and leave them to rise for about 10 minutes.
  12.  Preheat oven to 230 degree Celsius and bake these scones for about 15-20 minutes
  13. or until they are golden in colour.
  14.  Eat them warm /cold topped with jam, butter or cheese.
Adapted from Nimi's Culinary Ventures
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calories
2488
fat
68g
protein
49g
carbs
433g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/
Another addition to all the news that I have shared up ….have started writing a weekly culinary venture column with Mathrubhumi Nagaram newspaper(a Malayalam newspaper) in the name “Nimi’s Kitchen!”

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So Wishing all a very Merry Christmas!!!

 

 

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Going all bananas…..Celebrating the day!

Appetizers, Baking, cakes, flour | November 3, 2014 | By

 

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A few weeks back all you could hear was the bloom of the Neelakurinji flower(Strobilanthes kunthiana) a shrub that is told to bloom only once in twelve years in and around Munnar. The beauty was just breathtaking when you have a whole area all blue. It was as if you were in heaven a whole new world. Although I had plans to do a post all were just flushed out with my schedules. The past weeks were pretty out of my hands with my younger one having a fractured arm and guests in and out. A bit relieved that now his arm is ok .Its been quite some time or should I say a very loooooooooooooong time since I baked cakes…it was just now that I recollected that its been an year. Today it’s a very special day…..special in many ways….so back to baking a special cake!

My dad is the best man in my life, the first love of my life, the most perfect man ever….always there to support, to relive my dreams….No matter how old I get, no matter how often I stay out with friends, no matter how far I move away with my husband, no matter how many children I have, no matter how many grandchildren I will have….daddy, I will still be your little girl! I love you more than the world will ever know!!!!

There couldn’t have been a better father than you on this earth – happy birthday to the man who taught me my worth…Happy Birthday Acha! <3 <3 <3

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Reliving all the magic that the third of November has here’s the recipe of the Banana cake that I baked .This super moist not too sweet cake was adapted from a cookbook gifted to me by one of my cooking class students, Sylvia Lewis who herself is a very talented cook  , foodie and  wonderful human being .The book is a collection of tried and tested recipes from different parts of the world. The recipe for the banana cake wad supplied by Daphne Read. This cake is also good with frosting, though I haven’t frosted it.

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Banana Cake
2768 calories
409 g
654 g
115 g
40 g
69 g
1152 g
3985 g
215 g
4 g
38 g
Nutrition Facts
Serving Size
1152g
Amount Per Serving
Calories 2768
Calories from Fat 1016
% Daily Value *
Total Fat 115g
178%
Saturated Fat 69g
344%
Trans Fat 4g
Polyunsaturated Fat 7g
Monounsaturated Fat 31g
Cholesterol 654mg
218%
Sodium 3985mg
166%
Total Carbohydrates 409g
136%
Dietary Fiber 18g
73%
Sugars 215g
Protein 40g
Vitamin A
82%
Vitamin C
74%
Calcium
84%
Iron
66%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup of butter
  2. ¾ cup of sugar
  3. 1 ½ cup of self-rising flour
  4. 1 tsp of baking soda
  5. 2 eggs
  6. 5 very ripe small bananas, pureed
  7. 2 tbsp of fresh cream
  8. 1 pinch of salt
  9. ¼ cup of milk
Instructions
  1. Preheat oven to 190 degree Celsius.
  2.  Cream butter and sugar in a bowl until it turns a light colour.
  3.  Gradually add eggs one at a time and beat. Sift flour and salt.
  4.  Mix baking soda in a cup with the milk and cream.
  5.  Add pureed banana into the creamed butter and sugar and mix until combined.
  6.  Alternately add flour and milk mix until just incorporated.
  7.  Pour mixture into a greased and lined baking pan and bake for about 45 minutes or
  8. until the cake springs from a touch in the middle.
  9.  Cool cake on a wire rack.
Adapted from Nimi's culinary Ventures
beta
calories
2768
fat
115g
protein
40g
carbs
409g
more
Adapted from Nimi's culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/

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Woohoo..with Whoopie pies for DB!

Baking, cakes, cookies, flour, Snacks | December 31, 2013 | By

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December has been an awesome month for me with a rocking news that actually blew out my mind.Its my passion for Cooking that drove me into writing my book Lip Smacking Dishes of Kerala .I have put my heart and soul in the making of the book…giving life to every single page. Im so happy to share the news that my book is the Winner of THE BEST LOCAL CUISINE BOOK IN INDIA for the GOURMAND WORLD COOKBOOK AWARDS 2013 to be held at Beijing in May 2014 and is eligible to compete for THE BEST LOCAL CUISINE BOOK IN THE WORLD. A big thanks to all my friends and family for your support ,blessings and prayers…………………..

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This months challenge for the Daring Bakers was Whoopie pies.It was between a cake and cookie.It was fun baking as my assistant was actually my younger one.It was his choice that we bake Vanilla Whoopie pies.Heres the recipe……..

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Whoopie Pies

2 ¾ cups(660 ml) (11-2/3 oz) (330 gm) flour
1 teaspoon (5 ml) (5 gm) baking soda
¾ teaspoon (3¾ gm) baking powder
¾ teaspoon salt
½ cup (1 stick) (4 oz) (115 gm) butter, softened
1 1/3 cups (320 ml) ( (10-2/3 oz) (300 gm) granulated sugar
2 teaspoons (10 ml) vanilla
1 large egg
2/3 cup (160 ml) buttermilk
Whisk flour, baking soda, baking powder and salt in a bowl. In a separate bowl, beat butter,
granulated sugar and vanilla with a mixer on medium-high speed until fluffy; beat in the egg. On low speed, beat in the flour mixture in 3 batches, alternating with the buttermilk in 2 batches; beat until just combined.

Line 2 baking sheets with parchment paper. Scoop 16 mounds of batter onto the baking sheets, about 2 inches (50 mm) apart (about 2 tablespoons (30 ml) batter per cookie); gently form into rounds with damp fingers and smooth the tops. Refrigerate until firm, about 30 minutes. Preheat the oven to moderately hot 400°F/200°C/gas mark 6. Bake the cookies until they spring back when pressed, 10 to 12 minutes. Cool 5 minutes, then remove to a rack to cool completely

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Vanilla filling

Ingredients
1 cup (240 ml) (8 oz) (225 gm) granulated sugar
1/4 cup (60 ml) (1 oz) (30 gm) all-purpose (plain) flour
1 cup (240 ml) whole milk
1/4 cup (60 ml) heavy cream (about 35%)
1 cup (2 sticks) (8 oz) (225 gm) unsalted butter, cool but not cold, cut into ½-inch (15 mm) cubes
1 teaspoon (5 ml) pure vanilla extract

In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, 10 to 15 minutes.

Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until cool, at least 7 minutes. (You can speed up the process by pressing bags of frozen berries or frozen corn against the sides and bottom of the mixing bowl.) Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. You can’t overbeat this mixture. Just let it go until it’s nice and smooth. Add the vanilla and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the properconsistency.

My whoopies were quite big as my son was interested in scooping out..anyways he had his fun.Wishing all a wonderful baking ……

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Wishing all a Happy & Prosperous 2014 ! 🙂

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Utterly Gheely Ghee cake:)

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Since the start of 2013, its been jam packed with my work schedules, classes and work on my new book.I have all my posts that are to be posted, but nothing quite seems to work out:(

This recipe is specially dedicated to Reshma Kaloor who has a flair for baking.Well..I hope ur doubts with the Ghee cake get cleared with this post.This recipe wouldn’t have popped up on my blog if  u hadn’t asked.This super soft South Indian pound cake recipe is one that I really treasure for its spongy texture and the aroma of ghee.The recipe has been for long penned out in my diary and the courtesy of the recipe goes to Mrs.K.M Mathew.

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Ghee Cake

1 cup of All purpose flour

1 tsp of Baking Powder

1/4 tsp of baking soda

1 cup of ghee

4 eggs seperated

1 cup of powdered sugar

2 tsp of lemon juice

1/2 tsp of lemon rind grated

1/2 cup of milk

2 tbsp of granulated sugar

1 tsp of vanilla essence

Nimis Culinary ventures

Separate egg whites and egg yolks.Sieve the flour ,baking powder and baking soda together in to a bowl and keep aside.Beat the powdered sugar and ghee with a whisk / mixer till it becomes fluffy and light.Beat in the eggs one by one at low speed.Mix in the lemon juice, rind and milk.At very low speed mix in the flour. Take an other bowl and whisk egg whites till stiff,add in granulated sugar and vanilla essence and whisk again till stiff.Now slowly fold in the egg whites with the cake batter.Preheat oven at 180 degree  and bake the cake about 40 -45 minutes or till the skewer comes out clean.

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Wishing all foodies a Lip Smacking New Year!

cakes | January 1, 2013 | By


A scoop of vanilla with Chocolate nd Coffee..

Baking, cakes, Desserts, flour | November 13, 2011 | By

Here in Munnar the winter is on its way with misty evenings and quite chill nights.So how have all of u been?Although 6 days late I really wanted to post in this months Sweet punch.If you love chocolate and coffee like me this recipe is a real knock out and to top all this you can have the tang of vanilla with ice cream.
So hop on to the recipe with a scoopy scoop..

Saucy Coffee and Chocolate Pudding

1 cup flour
2 tsp baking powder
2 tsp cocoa
Pinch  of salt
½ cup brown sugar
2 tbsp butter, melted
½ cup milk
1 egg, beaten
50g almonds , chopped

For the topping

½ cup brown sugar
3 tbsp cocoa
1 cup strong black coffee
 Preheat oven to 180°C.  Sift together dry ingredients. Stir through butter, milk, egg and hazelnuts until well combined. Spoon batter into 4 ramekins. Sprinkle over brown sugar and cocoa then pour over coffee but do not stir. Bake for 20 minutes. Dust with cocoa powder or cinnamon and sugar; serve with vanilla ice cream.
So happy saucy bakin;)!

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