Chocolate Mug Cake – Make it in just 2 minutes

Indulge yourself in this beautiful chocolate mug cake, which takes only a couple of minutes to make. Addictively warm and chocolatey, you will love to scoop it out with its chocolates, melting down from the spoon!

Make this super quick treat for kids, who are coming home after a tiring day from school or playground and they will be instantly cheered up!

The chocolates on the top, melting into the warm spongy cake makes it an absolutely divine chocolaty dessert that you can present in minutes even for guests or friends .

Just jot down the recipe and stick on the fridge because, you will never stop making this. Who can resist this melt in the mouth cake!

Remember to pick wide mugs, not the tall ones or narrow bottom ones . Also, it’s very important to fill only 1/4 of the mug because it can spill and make a mess all over.

Ingredients you will need for 2 mug cakes

To Whisk
Egg1
Sugar4 tbsp
Milk2 tbsp
Butter (melted)2 tbsp
Vanilla and SaltA few drops and pinches
To Seive together
Plain flour4 tbsp
Baking powder1/2 tsp
Cocoa powder1 tbsp

Let’s make:

  • Whisk the egg with a fork until frothy
  • Melt the butter in the microwave or on the pan
  • Add sugar, milk, melted butter, vanilla and salt and whisk with a balloon whisk or a fork until the sugar dissolves completely
  • Seive flour, baking powder and cocoa powder together
  • Mix to the egg mixture and give a thorough whisk with the fork until all comes creamy and runny
  • Pour only upto 1/4 of two wide mugs and sprinkle some chocolate shavings
  • Microwave one mug for 2 minutes on full powder
  • Take out and sprinkle more milk chocolate shavings on the top
  • Microwave the second mug and drop chocolate shavings on that too
  • Your gorgeous two chocolate mug cakes are ready to devour!
It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin
Undu Walalu recipe

Undu Walalu /Pani Walalu “Gold Bangles”

undu walalu/pani walalu

Sinhalese and Tamils in Sri Lanka welocome this most prominent cultural festival known as Aluth Awurudda or New Year on the 14th of April annually. It is also known as the Sun festival, based on the astrological point of view that, Sun’s journey from the House of Pieces to the House of Aries is completed on this day.

The whole country gets together to celebrate this occassion on grand scale by making many traditional sweetmeats, dressing up in traditional costumes and playing traditional games.

These gold bangles are a very popular sweet during this time and I am thankful to my mum for passing this recipe on to me as I am now quite confident in making them myself.

I believe this is the easiest and the yummiest sweet that you can rustle up just before the New Year day. I am sure everybody will love to indulge on these, gladly forgetting their diet plans!

So let’s make them and pass them around to spread happiness and goodwill.

Ingredients needed;

Undu seeds /Urind whole (white)1 cup
Rice flour (shop bought)1/2 cup
Salt1/8 tsp
Fresh coconut milk or Maggi coconut milk1/4 cup
For the sugar syrup
Brown sugar4/3 cup
Water 2 cups
Salt4 pinches

Let’s make ;

Soak Undu/Urind

  • Soak Undu/Urind seeds in water overnight or at least for 6hrs
  • Next day, drain the water and drop the soaked Undu/Urind into the blender jar
  • Add salt, coconut milk, rice flour and blitz in high speed until it turns into a thick but very smooth consistancy. Add more water little by little until the expected consistency appears.
  • Cover and keep aside for 1hr
Batter is ready

Make the Sugar Syrup

  • Meanwhile, take a wide heavy bottom or a nonstick pan and pour in the sugar, salt and water
  • Boil twice
  • Simmer for 3-4 mins under medium flame until the liquid goes syrupy
  • Give a good stiring and check the taste. If more salt or sugar is needed, adjust the taste accordingly. Simmer for another couple of minutes, close the flame.

Fry and soak in sugar syrup – Final step

Making swirls
Deep frying until golden
Tefal Non-stick frying pan perfect for the job
Dip in the sugar syrup
  • Take a freezer bag/piping bag/thick plastic bag and cut one of the bottom edges slightly
  • Pour oil into a wide pan and heat under medium flame
  • Drop a small ball from the batter to the hot oil and fry. check the taste. Add a pinch or more salt if necessary.
  • Drape the bag inside a cup and pour the Undu/Urind batter into it
  • Gather the bag from the top
  • Carefully squeeze the batter into hot oil while making perfect rounds
  • Fry both sides until golden brown. Take out of the frying pan and keep aside for a minute. Fry again for 30 seconds. This will make them go crispier.
  • Drop the golden brown rounds into the sugar syrup
  • Start frying the next batch
  • Pick the batch that is already in the sugar syrup using a skewer and place on a plate
  • Continue the same process until the batter is finished (remember to keep the sugar syrup always warm. If it goes cold, warm it up under medium flame for a few mins)
  • You are now an owner of a tower of golden bangles!
  • Serve around and celebrate the festive occassion in good spirit!
The best air fryer for healthy frying. The long collection of Amazon reviews speaks for itself.

Important tips:

  • If you have access to Kitual/Coconut treacle and Jaggary, add both or just one kind in place of sugar for a healthier and tastier version of these. You can combine either of those and sugar too.
  • Remember to fry twice to make them crispier
  • Choose a flat pan so that you can fry several of them at the same time
  • Sugar syrup must be always hot. If it goes cold in the middle of the process, heat the pan again for a minute
  • It is advisable to make one and taste it first and adjust the taste if needed, before starting the whole process
It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin
Chocolate Set Jelly

Chocolate Jelly Fudge – Delicious Treat For Easter

Chocolate Set Jelly

Let’s indulge in this beautiful, yummy, chocolaty jelly dessert !

I was very careful in bringing the calorie level down while experimenting with this recipe so that everybody could enjoy these beautiful dainty chocolate jelly fudge cubes without feeling guilty after eating. Hence, I added 1 cup of water, something that you can replace with milk – if you desire a more milky taste.

Remember to add double the amount of water to gelatine so that the cubes will come out firm and nice. Also, washing the dish with cold tap water, before pouring the mixture in it, is vital as it helps in cutting neat pieces without any jaggered edges. The other important tip is that you must place the dish in the fridge overnight, which in turn will bring out real fudge like texture.

You will need the following ingredients :

Milk chocolates ( I used Cadbury milk choc)100 g
Fresh milk1 1/2 Cups
Water1 cup
Gelatine 3 tbsp + 6tbsp water
Cocoa powder1 tbsp
White sugar5 tbsp
Vanilla esssence
Pyrex glass Borosilicatae dish

Let’s make it;

  • Mix gelatine and water and keep aside until gelatine is soft
  • Meanwhile, pour milk and water into a wide pan
  • Into the same pan, add cocoa powder, white sugar and chocolates
  • Boil
  • Reduce the flame and add the soften gelatine
  • Boil
  • Reduce flame, add vanilla, cover and simmer for 3 mins. This will help in dissolving chocolates quickly
  • Wash a pyrex dish in cold water to make it easier to cut dainy jellly pieces
  • Now pour the mixture to the dish
  • Leave to cool
  • Place in the fridge (Ideally overnight for the jelly to set firmly)
  • Cut into neat squares
  • Serve in pretty dessert cups
  • Yummy!
It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin

KFC Style Chicken Nuggets

These golden chicken nuggets are extra crusty and crunchy, your kids will love them to bits!

I used a novelty idea of coating the chicken pieces with crushed cornflakes to give them an extra crunch and will stay crispy for a longer time too.

If you stick a pieces in between a burger bun with a piece of lattuce and a dollop of Ketchup, you will have an instant chicken burger bun!

Next time, when you are going for your weekly shopping, remember to add garlic powder and onion powder to your shopping list because those two ingredients contribute to the taste in a great deal. Do not worry, if you don’t have them, you can always trust salt and pepper to adjust the taste.

Easy peasy recipe, even kids can try this out!

So let’s make it;

Chicken Breast300 g
Eggs 2
Cornflakes2 cups
Plain flour1 1/2 cups
For Seasoning
Salt to taste
Garlic powder 1 tsp
Red chili powder or paprika1 tsp
Onion powder (optional)1/2 tsp
Pepper powder to taste

Let’s make;

  • Cut the chicken breast into bite size pieces
  • Sprinkle salt and pepper and keep aside
  • Place corn flakes in a plastic bag and crush into crumbs using a rolling pin
  • Beat the egg in a bowl, mix a pinch of salt and pepper
  • Mix  plain flour, garlic powder, a few pinches of salt, onion powder, red chilli powder and pepper powder and place in a flat plate
  • Now take a piece of chicken, dust in plain flour, dip in the beaten egg and finally roll in the cornflakes crumbs
  • Deep fry until golden
  • Serve with Ketchup
  • You can make a round shape and place it between a burger bun with lattuce and squeeze a dollop of ketchup and make a delicious crusty chicken burger for your kid’s lunch box or as a snack
Chicken breast pieces, flour, egg, crushed corn flakes
First dust in flour
Secondly, dip in egg
Finally, wrap in corn flakes

It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin
chocolate butter icing

Chocolate Butter Icing – Silky and Smooth

butter icing
chocolate cupcakes

You will fall in love with this silky smooth chocolate butter icing which is in deed the most delicious, perfect frosting for your chocolate cake !

Make this beautiful icing in advance and store it in a plastic box and place in the fridge to use it whenever you need to frost a cake. Super easy! It will stay fresh for several weeks!

Never forget to add the required amount of lemon juice. It creates magic! Do an experiment without it and with it! You will instantly notice the beautiful blend of sweet flavours enhanced by lemon juice.

Also, its very important to stick to the 2:1 proportions in measuring icing sugar and margerine to achieve the best results. Always the amount of margerine should be exact half of icing sugar.

You will need the following ingredients;

Icing sugar300 g
Margerine / Spread125 g
Cocoa powder4-5 tbsp
Lemon juice1 tsp
Salt and Vanilla essence 3 pinches and 1 tsp
Milk2 tbsp
The best electric hand mixer for cakes – Kenwood HM520

Let’s whip it;

  • Using a seive, swift the icing sugar until no hard bits remain
  • In a large bowl add margerine and beat in high speed with an electric hand mixure, until creamy
  • Add icing sugar, cocoa powder, lemon juice, salt and milk
  • Beat for several rounds until everything blends into a smooth and creamy texture
  • You chocolate butter icing is ready to use
It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin
butter icing

Delicious Butter Cream Icing Recipe

butter icing
Butter icing recipe
The best electric hand mixer for cakes – Kenwood MH250

Whip up this creamy butter icing in less than 2 mins for frosting your cake and it will whisper a delicious story to anyone who tastes a slice from it!

My personal opinion is that you should never use butter for this recipe despite it is being named as ‘Butter Icing’. Butter leaves a lumpy heap and melts soon. Also, it is very dense and sticky too. Good quality spread or margerine is the best choise to make butter icing which will never let you down in taste. It will come out light, creamy and satin silk, making it a joy to frost your cake !

Ingredients ;

Icing sugar (Swift using a seive to get rid of hard bits)300 g
Margerine or Spread (I use Stork UK brand)
Under room tempreture
125 g
Fresh milk3 tbsp
Lemon juice1 tsp
Vanilla essence1 from bottle cap

Let’s make the icing;

  • Swift icing sugar to get rid of hard bits
  • Beat icing sugar and margering together
  • Add milk, vanilla and lemon.
  • Beat in high speed until the consistancy is creamy
  • You can frost your cake now!
It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin

Chicken Teriyaki – Delicious, Spicy Chicken Dish In Minutes

chicken tariyaki

Teriyaki in Japanese means “shine” refering to it’s mouthwatering gloss.  It’s indeed a joy to cook this dish as its done with a very few easy steps but with glossy and mouthwatering results!

You will love this chicken with bread, rice or wrapped in a tortilla with some cubed onions for extra crunch!  I did not add garlic into this dish to make the whole cooking process easier and less pungent but if you prefer the taste of garlic, feel free to add a few sliced ones.

So, lets make it;




Gather the following ingredients: 

Chicken thighs or legs 300g
Salt and pepper
Soy sauce 3 tbsp
Spring Onions chopped
Onion 1 large cubed
Olive oil 1 tbsp

                                                      

Let’s make:

  • Marinate the chicken with salt and pepper and keep aside for at least 20 mins

  • Heat up the oil in a non-stick pan and shallow fry the chicken until well cooked




  • Scrape the juices and mix with chicken and push all to a side of the pan
  • Mix 2 tbsp of soy sauce with a 1/2 tsp of  sugar and pour on to the pan and let it boil
  • Mix chicken and sauce altogether and stir fry
  • Sprinkle lots of pepper powder and adjust salt
  • Throw cubed onions and a slit green bullet chili along with some chopped spring greens
  • Done !
  • Serve piping hot

Chicken Teriyaki




Victoria Sponge for Valentine's day

Victoria Sponge Cake With Silky Butter Cream Icing- Lusciously Rich Cake For Any Occassion

This lusciously rich Victoria Sponge cake, topped with creamy butter icing and sandwitched with homemade strawberry jam, is an ideal creation for any occassion.

Victoria Sponge, named after the Queen Victoria,  who was known to enjoy a slice of this cake with her afternoon tea, is now a classic teatime favourite in England.  Traditionally, this cake is round in shape and the top is dusted with icing sugar.  However, I made both heart shapes and round shaped cakes and  smeared butter icing generously on the top to make them yummier!

Now that the strawberries are in season, it will take less than half an hour to make fresh and juicy jam at home to fill this sponge.  Please click on the link below for my easy jam recipe.  I must emphasise that the enticing flavours in this homemade strawberry  jam complements hugely to the delicious taste of this cake.  If the time doesn’t permit to make the jam or you are in a region where straws are hard to come by, then opt for the best brand of strawberry jam in the shop shelves.

strawberry jam

Also, the butter icing should be smooth and creamy to enhance the overall taste.  I used Stork spread for this purpose and am quite happy with the outcome.  However, you can opt for any soft butter of your choice, but remember to stick to the right proportions and whisk it until silky and smooth.




Ingredients needed to make the sponge :

Self Raising flour / Cake flour250 g
Margerine or melted butter under room tempreture250 g
Caster sugar250 g
Eggs under room temp4
Milk3 tbsp
Lemon juice and Vanilla essence1  tsp each
Salt2 pinches
Baking powder1 tsp

Let’s start :

Let’s make it: Set the oven to 180 C .




Cream it

  • Cream butter and sugar together until smooth and creamy,  using an electric hand mixer.  Go clockwise  (3 – 4 mins)
  • Add eggs, one at a time. Make sure you beat  after each addition ( Beat 15 seconds after each egg)
  • Add vanilla essence,  lemon juice, salt, milk and whisk two rounds (1 min) 
  • Mix baking powder to flour and sieve onto the cake batter
  • Fold the flour gently with a wooden spoon until everything comes together as a creamy batter

Tray it

  • Divide the batter equally into two parts ( If you have two similar trays, both cakes could go to the oven at the same time. Otherwise, bake one and use the same tray to bake the other)
  • Line up the bottom of the  baking tray with a parchment paper cut according to the shape and rub butter and dust flour on the sides
  • Spoon one part of the batter into the baking tray and flatten with a spatula.
  • Lift up the tray and drop it twice onto your kitchen-top gently, allowing the batter to spread and settle evenly on the try

Oven it

  • Place the tray in middle/bottom shelf of the oven (If you oven heats up too soon, set the temp. for 160 C degrees and bake the cake in the lower shelf)
  • Bake for 20 mins or the top turns golden yellow  (Never open the oven door in the initial 10 mins.  If the top is browned and the middle is not baked, do not worry, just cover the top with a parchment paper and continue to bake for further 10 mins)

Take out / Bake the next

  • After 20 mins, insert a skewer into the middle of the cake and if it comes clean,  your cake is ready
  • Take it out from the oven and let it rest for 10 mins
  • Slowly remove from the tray and place the cake on a cooling rack
  • Now bake the rest of the batter in the same tray and let both cakes cool off completely
  • Meanwhhile, whip up the butter icing

Delicious Butter Icing Recipe

Butter icing recipe
  • Icing sugar –   300 g (Sieve twice to get the best smooth icing sugar)
  • Stork spread/ Margerine 125 g
  • Lemon juice –   1 tsp
  • Milk –  3 tbsp
  • Vanilla essence – two drops

Let’s make the icing;

  • Cream up all together using an electric hand mixer
  • The icing should have no lumpy bits but a very smooth creamy texture

Let’s ice the cake now

  • Scrape the tops gently off
  • Smear strawberry jam generously on the bottom layer
  • Then spread butter cream icing on the jam layer
  • Place the other cake on top  and sandwich the cakes
  • Spread a layer of butter cream icing on the top and decorate with strawberries or rasphberries
  • Leave in the fridge for 1/2 hr before serving
  • Dip a long knife in boiling water, wipe clean and gently cut dainty pieces
  • Serve with more strawberries on the side
  • Enjoy!
It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin
bittergourd/karela recipes

Delicious Bittergourd /Karella/Karavila Recipes – A Sure Antidote For Diabetes

Recipe No : 1

Bittergourd Stir fried with Onions – Delicious side dish

bittergourd, karella stir fry

karella

Despised for its bitter taste,  karela is not favoured by many.  However, it is not a secret that  Karela is relished by those who are aware of its therapeutic value and innumerable health benefits.  This page is especially dedicated to bittergourd recipes due to the amazing medicinal values in it.

Karela has active substances such as charantin with anti-diabetic properties which act as insulin that help to control blood sugar levels!  Diabetic patients could reap full benefits of Karela by drinking juice of it first thing in the morning to flush out toxins and excess blood sugar.  Consuming Karela in regular basis will help the body to combat against building up excess sugar levels and stay in control with diabetes.

This recipe outshines all my other Karela recipes for its delicious taste and crunchy texture which is incredibly appetising.  Unbelievably, the few lemon juice drops added to the stir fry at the end, enhance the taste in a great deal and make it quite pleasant to the taste buds too.

So, please make this simple recipe and enjoy it at least once in two weeks and keep yourself healthy and revitalized.




Only the basic few ingredients are needed to make this dish:

Bittergourd / Karela / Karavila 4 medium
Onions 2 large
Kashmiri Chilli Powder 1 tsp
Turmeric 1/2 tsp
Lemon juice  a few drops
Salt as required
Olive oil 2 tbsps

Let’s make :          

Important : Do not wash Karela before cutting

 

  • Cut dainty, thin rounds with seeds and all (Nothing should be wasted)
  • Sprinkle 1 tbsp of salt and keep aside for 20 – 30 mins
  • After 20 mins, place karela in a colander and wash under a cold tap until salt is removed
  • Squeeze dry and keep aside

Stir fry

*Add olive oil and heat up a wide pan

*Add Karela and stir fry for about 3-4 mins or until slightly tender

*Drop chopped onions and continue stir frying for a few mins or until  Karela gets crispy

*Add turmeric, salt and Kashmiri chili powder

*Cover and lower the flame.  This will allow uncooked bits to cook evenly and all the spices to blend.  Upto 3-4 mins is sufficient

*Open the lid, squeese a few drops of lemon juice and give a good mix under medium flame

*Done

*Enjoy the delicious, crispy Karela stir fry as a side dish with your main meal



Recipe No : 2 

Stuffed Bittergourd – Delicious in every bite!

karella stuffed

I described this recipe as “Karella, at its best” because, nothing of this vegetable is wasted in the cooking process: whole pod of this vegetable, the skin, seeds and the ‘fleshy part’, is being used to make this glorious dish; not only is it delicious, but also is rich in medicinal value.

This particular cooking method stems from Punjabi cuisine tradition, which later on spread its way across India, favoured  by many cultures for its unique taste, enriched with numerous health benefits.

It has been renowned as a super diabetes buster for ages.  New findings through extensive research have proved that the seeds of Karella form a robust fighter against cancer cells, which guaranteed its rank among super vegetables provided by nature.

Although, stuffed karella is normally deep fried in some recipes, I took steps to to keep its rare medicinal value intact: I steam them, with little olive oil sprayed all over.  Hence, I can assure you that according to this recipe karella comes with its best to your plate!


You will need the following ingredients;

Bittergourd (medium) 6
Large onion 1
Ginger garlic paste 1 tbsp
Chili powder 1/2 tsp
Coriandar powder 1 tsp
Turmeric powder 1/4 tsp
Mango powder (amchoor) 1tsp
Cumin seeds whole (Jeera) 1 1/2 tsp
Lime juice 1/2 tsp
Salt 1tsp

Let‘s make it;

 

Scrape it

  • Wash Karella and scrape the skin off.
  • Slit in the middle, take the seeds out from the cavity using a small spoon.
  • Chop the skin and seeds very thinly, sprinkle 1 tbsp of salt and keep aside for 1/2 hr.
  • Rub salt inside the cavities of Karella and keep aside at  the same time.

  • After 1/2 hr, wash both karella cavities,  chopped skin and seeds and squeeze, drain the water away using a sieve.

Stir fry it

  • Heat 1 tbsp of olive oil in a pan.
  • Splutter cumin seeds and hing.
  • Add chopped onion and saute until golden.
  • Add ginger garlic paste. Fry.
  • Add all the spices and fry.
  • Add gram flour and mix all thoroughly.
  • Add salt and check the taste.
  • Toss some chopped coriander leaves.
  • Your filling is ready!

Fill it

  • Fill cavities of each karella with the filling.
  • Spray olive oil around the pan and arrange karella side by side.

Stream it

  • Toss a bit of oil on top.
  • Cover and let the karella cook in the steam under low flame while turning occasionally, not letting them burn.

  • Finally, sprinkle little olive oil on top, toss some coriander leaves and serve warm with rice or rottis.

 

Recipe No : 3

Bittergourd (Karela) Curry – Juicy and flavourful curry inspired by Panjabi cuisine

karella curry

Karela curry

karavila

This juicy Karella/Bittergourd curry, inspired by Panjabi cuisine is a delicious blend of bitterness of Karelas and the natural sweetness of onions and tomatoes.  You will be surprised to learn that, to produce such a delicacy you will need only 3 main ingredients; Karela, Onions and Tomatoes

And only 3 main sprices :

  • Chilli powder
  • Turmeric
  • Salt

Bitter Gourd is known as a  sure diabetes buster according to ayurvedic medicine.  This vegetable can be turned into a variety of dishes, depending on the type of cuisine you would like to follow.  However, If you get the ingredients and their proportions right this is simply the best karella dish you can prouduce.

So, let’s make it;

What you will need;

Bitter Gourd/Karella/Karavila 4 medium
Onions(Indian Onion) 3 large or 4 medium
Chili powder 1/2 tbsp
Riped and Juicy Tomatoes 3 large or 4 medium
Turmeric 1 tsp
Salt 1 tsp
Olive oil 3 tbsp

Let’s make it:

  • Cut the Bitter gourds in thin rounds. Do not wash before cutting.

karavila-300x203 Sprinkle Salt liberally, about 2 tbsp and leave for up to 4 hrs.  This will take out some of the  bitterness of Karella and make them soft enough to cook.   If you are serving this dish to a diabetic patient, leave only for 2 hrs in salt or not salt at all, so that most of the bitterness which is the antidote for diabetes,  is intact. karavila-3-300x263

  • Wash Karella in a colander under a cold water tap.
  • Squeeze out water.
  • Heat up  Olive oil in a wide pan.
  • Add the round Karella pieces and fry them until they turn Brown/Golden, while turning constantly. (Pls. see the pic for the colour)

karella-300x215

  • Meanwhile cut tomatoes in small chunks and onions thinly. (Adding more onions and tomatoes make this dish more juicier and larger in quantity.

tomato-300x224

  • Once the Karella pieces turned into brown/golden colour, add tomatoes, onions, chili powder, turmeric and 1 & 1/2 tsp of salt, all at the same time.

tom-300x224 Now mix everything together and cook under medium fire, uncovered.  Remember to stir every now and again allowing it not to touch the bottom of the pan.  Do not lower the flame to minimum or cover the pan as the curry will become too watery.

  • The Karella will take about 1/2 hr to cook properly
  • Taste and add more salt if required
  • Slit three green bullet chilies in the middle and drop
  • Cover and lower the flame to the minimum and cook for about 5 min.  This will allow the juices to run
  • Let the curry rest for a while before serving (make it the day before for a juicier version)
  • Serve with hot white rice or chapatis

Recipe No : 4

Bittergourd (Karela) Stir Fried With Fresh Coconuts

Karella stir fry

I love the crunchiness of the Karella slices in this dish despite its mild bitterness and the fresh coconut in it contributes to a very pleasant sweetness.

The best news is that while making this stir fry, karella is in its natural form and intact with all its medicinal values. Well known as the world’s best antidote for diabetes, bitter gourd,  eaten raw or half cooked like in this dish, flushes out the excess sugar and toxins in the system and purifies it.

This dish could be eaten on its own or as a side dish with steamed rice.

So, let’s make it:

The best news is that while making this stir fry, karella is in its natural form and intact with all its medicinal values. Well known as the world’s best antidote for diabetes, bitter gourd,  eaten raw or half cooked like in this dish, flushes out the excess sugar and toxins in the system and purifies it.

This dish could be eaten on its own or as a side dish with steamed rice.

So, let’s make it:

Ingredients you will need;

karavila2-300x175

 Light green, very tender bitter gourd 3
Freshly scraped/grated coconut a handful
Salt to taste  
Pepper powder 1 tsp
Onions 1 large
Curry leaves and two pinches of turmeric  
Oil 1 tbsp

 Let’s make;

  • Slice up the bitter gourd very thinly.

karavila-300x203

  • Remove all the seeds

karavila-3-300x263

  • Sprinkle a little salt water and keep aside for 5 mins.
  • Mix grated coconut with a bit of turmeric(optional) salt to taste and pepper powder.
  • Squeeze  the bitter gourds to remove excess water and immediately mix with the coconut.

nfd

  • Slice the onion very thinly.
  • Heat oil in a wok and splutter some mustard seeds(optional).
  • Saute onions until slightly golden. Toss a lot of curry leaves.

karavila2

  • Add bitter gourds mixed with coconut.
  • Stir fry continuously.  (Do not close the lid or add water at any point)
  • Toss often and stir fry until the bitter gourd pieces no longer taste raw but nice and crunchy as well as taste great.
  • Adjust salt and pepper.
  • Done!!
It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin
Sticky date cake

Sticky Date Cake – Soaked In Delicious Toffee Sauce

Sticky date cake

The perfect combination of the richness of dates and the sticky sweetness of the toffee sauce will make you fall in love with this cake instantly!  Make this juicy cake to celebrate any occassion and you will never fail to disappoint your guests.

Rustle this up just the day before, allowing all the flavours and juices to infuse properly.  Serve the daintily-cut, traingle cake pieces  with a pool of toffee sauce all around it. Heavenly!

With its rich flavours, dense sponginess and the thick toffee sauce that melted through all the layers, make this cake a comfort and a joy to taste during cold winter months.  You can even serve this to your family and friends at family gatherings during Christmas time.   Incredibly, to make the cake batter, you don’t even have to take the electric cake mixer out as the batter is cooked on the stove, resulting a very dense and flavourful texure!   So, make it today and enjoy the luxury taste of this exotic cake!

Ingredients needed :

Wet dates (de stoned)250g
Self raising flour150 g
Brown sugar150 g
Eggs2
Margerine/Cake spread/Butter melted65 g
Bicarb powder1 tsp
Water1 cup
Salt3 pinches
For the toffee sauce
Brown sugar5 tbsp
Margerine or butter3 tbsp
Milk3 tbsp
Salt1 pinch

Let’s make it :



  • Cut the dates into small pieces
  • Place the date pieces and water  into a deep pan and bring to boil – (3-4 mins) Do not over boil as the dates will become a sticky pulp.
  • Switch the flame off and add 1tsp of bicarb and mix well
  • Add Sugar and stir until dissolved
  • Next add margerine and give a good mix
  • Beat the 2 eggs lightly and add to the mixture
  • Add the flour little by little while mixing gradually
  • Finally,  add a drop of lemon juice and vanilla and mix until everything combines properly
  • Pour the batter onto a round cake tray (line up the tray with parchment paper or rub butter and dust with flour)
  • Keep aside for 15 mins for all the flavours to incorporate properly
  • Bake in the lower rack of the oven for 20 mins under 180C degrees
  • After 20 mins stab a skewer and check if it comes clean.  If not, keep in the oven for a little longer
  • Keep the cake to cool off completely in the tray itself
  • Once cooled off, take the cake out slowly and remove the linning and stab with a skewer in several places

Now make the Toffee sauce

  • Add 5 tbsp of sugar into a thick bottom pan and switch the flame on to medium
  • Let the sugar turn golden
  • Add butter immediately and give a good stir
  • Then add milk and a pinch of salt and stir under low flame until the sugar crystals melt and turn into a thick sauce
  • Take off  the flame and keep to cool
  • Pour half of it over the cake letting the sauce run through the holes
  • Smear more sauce all over the top
  • Leave the cake overnight for the best taste!
  • Drizzle the rest of the toffee sauce over the cake slices and serve
  • Yum! Yum!


 
Bosh the oven for best bakes
It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin