I had this cake bookmarked since a long long time.. Just did not get time to try it out.. Its had been really long that I baked something.. so again when I came across this recipe I just had to bake it.. This is a heavenly cake.. Ohh really really awesome..
Reference: Fastest Fudge Cake
Preparation Time:- 15 mins | Cooking Time:– 30-35 mins | Serves:- 1 cake around 10 small pieces
- 1/2 cup Unsalted Butter Melted
- 1 and 1/4 cup Brown Sugar
- 2 Eggs
- 1 tea spoon Vanilla essence
- 1/4 cup Cocoa powder
- 1 cup All purpose flour (Maida)
- 1/4 tea spoon Salt
- 1/2 tea spoon Baking Soda
- 1/2 cup Boiling Water
In a small bowl, whisk the flour, cocoa powder, baking soda, and salt. Sift only if the cocoa remains lumpy after whisking.
In a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula.
Add the eggs and vanilla; stir until well blended.
Add the flour mixture all at once and stir just until all the flour is moistened.
Pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth.
Pour the batter in a butter paper lined cake tin.
Bake in a pre-heated oven at 180 degrees C for 30-35 min.
Insert a skewer in the center to check. If the skewer comes out clean, then remove the cake else bake for a few more mins.
Allow the cake to cool on a wired rack for about 10 mins.
- You can add any icing to this cake, like ganache.
- Serve hot with hot chocolate sauce or cool vanilla scoop.
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Favorite Recipes: Bookmarked Recipes & Swathi’s blog main event announcement
Spinach doing the rounds.. it is highly inevitable that aloo palak is not prepared.. I somehow love this dish.. It is healthy to eat and really hassle free to prepare..
Preparation Time:- 5 mins | Cooking Time:– 20-25 mins | Serves:- 2-3 people
- 500 gms Spinach(Palak) finely chopped
- 2-3 medium sized Potatoes (Aaloo) boiled and chopped in small cubes
- 1 table spoon Mustard oil (Sarson ka tel)
- salt to taste
- 2 tea spoon Coriander Powder (Dhaniya Powder)
- 1/2 tea spoon Turmeric powder (Haldi Powder)
- 1/4 tea spoon red chilli powder (Lal Mirch powder)
- 1 tea spoon Cumin seeds (Jeera)
- 1 and 1/2 tea spoon garam masala
- 1 tea spoon Dry Mango powder (Amchoor Powder)
- 1 pinch of Asafoetida (Hing)
Heat the mustard oil in a pan and add cumin seeds and hing. Allow them to crackle.
Add the coriander powder, chilly powder, salt and turmeric powder to the oil. Now add the chopped palak & aaloo and mix gently so that everything gets folded in the masala properly.
Simmer the stove and cover the lid. Allow it to cook for about 10 minutes. Stir in middle to make sure that it does not get burnt.
Now remove the lid and stir. The vegetables will get soft due to the initial steam cooking. Now we need to fry them.
Sprinkle the garam masala and dry mango powder. Mix well.
You can cook for another 10-15 mins, stirring every now and then. Allow a bit of it to get burnt, it tastes really well.. Trust me.. 🙂
- Aaloo Palak goes well with hot chapatis/paranthas and curd.
Jai Mata Di..!!
So I am back with another recipe for the fasts.. After a complete day of fasting you feel like having something nice and rich and delicious.. So here comes a kheer recipe which is really simple to make and very tasty..
Preparation Time:- 5 mins (plus soaking time) | Cooking Time:– 40-50 mins| Serves:- 2 people
- 1/4 cup Sago (Sabudana)
- 4 cups Milk
- 1 table spoon ghee
- 1/2 cup Sugar
- few strands of Saffron (Kesar)
- Few Almonds (Badam) Soaked overnight, peeled & sliced
- Cashew Nuts for Garnish
Wash the sabudana and soak it in water for about 3 hrs. (If the sabudana is really thick then you might need to soak it overnight). Then drain the water completely.
Heat the ghee and fry sabudana for a min.
Add the milk and start stirring. Keep stirring until you find the sago turning translucent (and soft when pressed with fingertips). The stirring is essential to avoid the sago from sticking together into a clumpy mess.
Take about 2 table spoon of milk and soak the saffron strands in it. Set aside.
When the sago has cooked, add the sugar to it. Stir until it melts and combined well.
Add the soaked saffron and chopped almonds. Keep stirring.
Cook till the milk thickens. It will take around 30-35 mins.
- Garnish with roasted dry fruits like cashew and raisins.
- Serve warm or chilled.
I had got some baby corn in my fridge, and wanted to make something really quick.. So thought about making a stir fry, which is really easy to make and very quickly ready to eat.. Perfect for the craving for some nice Chinese flavors..
Preparation Time:- 5 mins | Cooking Time:- 10 mins | Serves:- 2 people
- 5-6 babycorn sliced
- 1 Medium Onion chopped in huge chunks
- 1 small Red Peppr chopped length wise
- 1 small Yellow Pepper chopped length wise
- 1 tea spoon Pepper Powder (Kali Mirch)
- Salt to taste
- 1 table spoon ginger garlic paste
- 1 tea spoon Soya Sauce
- 2 tea spoon Tomato Ketchup
- 1 tea spoon Cornflour
- 1 tea spoon chilli flakes
- 1 tea spoon Seasoning (Oregano)
- 2 tea spoon Oil
Heat the oil and add onions in a pan. Stir fry for about 2 mins, till the onions become translucent.
Add the red and yellow peppers and cook for 2 mins.
Stir in the baby corn.
Close with a lid and cook for 5-7 minutes till the baby corn starts becoming soft.
Add the salt & pepper.
Add ginger garlic paste and stir well.
Make a paste of cornflour, soya sauce and tomato sauce and add to the cooked baby corn.
Add the seasoning and chilli flakes.
Keep the flame on high and stir till the baby corn becomes dry and coated with the sauce.
- Serve hot as an accompaniment for any dish.
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April calls for Healthy Stir-fries