Chocolate Marble Cake

A lovely treat for chocoholics!!!!!

This cake is a combo of my two favorite flavors. Vanilla and chocolate!. They are great for picnics and travling. Kids who like cocolate wil totally enjoy this. My 19 months old liked this a lot. Got this recipe from a food magazine.

Ingredients :
All Purpose Flour - 1 ½ cup
Butter - ½ cup
Sugar - 1 cup
Semi Sweet Chocolate - 4 ounces
Sour cream - ¼ cup
Eggs - 2
Milk - ½ cup
Baking Powder - 2 teaspoon
Vanilla - 1 teaspoon
Salt - ¼ teaspoon

Procedure : 

Preheat the oven to 350 Degree.

Melt the chocolate in a microwave in very low power, Wisk the chocolate until smooth and shiny.

Bring all the ingredients to room temprature.

Cream the butter and sugar until the color turns pale in color.

Then beat in the eggs one at a time.

Then add the Vanilla, sour cream and milk and mix until all combined(wet ingredients).

Sieve together the flour, baking powder and the salt(dry ingredients).

Now combine the dry ingredients in to the wet ingredients in 3 or 4 batches and mix well. Do not try to over mix it.

Now remove the half of the batter to a different bowl and fold in the mealted chcoclate.

Now grease a lof pan and pour 1 big spoon full of vanila cake batter, then top it with a same amount of choclate cake batter. Repeat this untill all the batter is finished. Then with a wodden skewer or a knife make swirls design on the batter for just 2 or 3 times.

Then bake the cake for 45 mins or until the knife inseted comes out clean. Cool the loaf completely and then slice it.

Note: If sour cream is not available. Hung curd can be used in that place.

You may also like my:

                                

   

Blueberry Sundae

It’s a fruity sundae evening…

This is a perfect crowd pleaser dessert for this summer. My friends totally adored this when I made last summer. When u have some fresh blueberries, this is a best idea to use them up. I am sure that is this is going to be kids favorite too.


I would like to send this recipe to the event "Food palette series purple" of  Toriew. All the best for hosting this event....

Ingredients : 

Blueberry Icecream - 2 to 3 scoops
Vanila Icecream - 1 to 2 scoops
Blueberry Syrup - 2 tablespoon
Chopped nuts - 2 tablespoon

Procedure : 

Blueberry Syrup: Boil 1 cup of water and add ¾ cup of blueberries to the boiling water and cook/simmer until the blueberries are mussy. Add 2 tablespon of sugar to it and this this will be like a syrup in few seconds. Cool the mixture completely.

For assembling the sundae: In a cup put 1 scoop of blueberry icecream then 1 scoop of vannila ice cream. Then another blueberry scoop then folled by vanila scoop, so buld up the cup as big as need. Now pour the blueberry syrup on top. Sprinke some chopped nuts and serve.

You may also like my:

                                

  

Mango Milkshake

Slurp!!!! It a Mango Milk Shake

My family’s all time favorite milk shake is this. We all love this one very much and I make them quite often. Milk shakes tastes great. I have used fat free milk to cut down some calories and since the mangoes make the milk thick, fat free milk can do the trick in this case. Try using fresh mangoes or else the frozen mango cubes also tastes great in this milkshake. Mostly I use the frozen mangoes as I am not a big fan of the canned mango puree.

I would like to send this recipe to the event Mango Recipes of  My Culinary Creations. All the best
Dr.Sameena Prathap for hosting this event....


Ingredients : 

Fresh mango cubes - ½ cup
Cold milk - 1 cup(I used fat free milk)
Sugar - 2 teaspoon or more (depends upon the sourness of the mango)
Fresh whipped cream - 2 teaspoon
Some maraschino cherries for decoration

Procedure : 

In a blender or in a juice jar of the mixee, add the mango cubes, milk, sugar and blend it until smooth. Pour it into a tall glass top it with some whip cream and a maraschino cherries.

You may also like my:

                                


                               

Father’s Day Breakfast - Egg In A Hole

Happy Father’s Day!!!!!!!

This is nothing but a simple bread and egg breakfast, but presented in a fancy way. The yolk may be cooked fully or runny. I have made it runny as my husband likes so.

I have used a heart shape cookie cutter to make a hole in my bread. I got this idea from a cooking magazine. We love oregano on our bread so I have used it, this is totally optional. So Dedicating this breakfast to all the father’s in this World!!!!!

Ingredients :
Whole Grain Bread - 1 slice
Egg - 1
Red Pepper Flakes - ½ pinch
Butter - 1 tablespoon
Dried Oregano - 1 pich

Procedure : 

Using a cookie cutter cut a heart shape on the bread. Spread butter on both the sides of the bread. Sprinkle oregano on it. Heat a griddle and toast the bread lightly on both the sides. Now place the bread on the griddle flat and crake the egg into the hole of the bread. Let it cook in low flame. Sprinkle salt and pepper flaks. Once the egg is cooked according to once wish. Remove and serve it warm.

Note: Dried oregano is optional, Any other herb can be used instead.

 Alternatively garlic butter can also be used

You may also like my:

                                

Strawberry Banana Pancakes

A classic fruti combo in a pancake!!!

One on the kids favorite breakfast is pancakes. When they are topped with some colorful fruit syrup, the joy is doubled. They enjoy it and as a parent we fell good the our little one had eaten something good.

Now talking about the grownups, who wouldn’t love this classic combo of fruit flavors. I admit that strawberry and banana is one of my favorite flavor combinations, weather is a smoothie or a milkshake, Muffin or a cupcakes I love this combo. What about u all?

I would like to send this recipe to the event Breakfast Club. For the theme Berries, hosted by Simply Food. All the best for hosting the event....

Ingredients :

1 recipe of Buttermilk Pancake
Ripe Banana - 1
Fresh whipped cream - ¼ cup
Maraschino cherries a few.

For strawberry syrup:
Fresh or frozen strawberries - 1 cup
Water - 1 cup
Sugar - ½ cup
Lemon zest - 1/8 teaspoon.

Procedure : 

Prepare the batter as you would prepare for the Classic Buttermilk Pancake. Slice the banana into ¼ inch thickness.

In the meanwhile bring 1 cup water to a boil. Add the chopped straberries. Let it cook for a while. Then add sugar. Bring the pot to simmer. Simmer it until the water reduces to ½ the cup. Switch off the flame and add the lemon zest. When the syrup is completely cooled, strain it through a fine sieve.

Now heat the griddle on medium low and grease with butter. Now pour a small ladle full batter and place the sliced bananas on top of the pancake. Wait for a few seconds and flip the pancake and let it cook on the other side with the banana slices.
Remove from the griddle and serve it with the strawberry syrup and top it with some fresh whipped cream and Maraschino cherries.

Note: The thickness of the syrup can be adjusted as need. It can be reduced to ¼ cup thickness also.

You may also like my:

                                

Spinach Swirls - Desi Style

Time for a Savory Snack!!!!!!

This is a very buttery and flakey savory pastry. To make it more interesting I have tried to infuse some Indian flavors like garam masala and cumin. This is a very good party snack which can be made with a ease and the flavors can be adjusted according to one’s wish… And it is going to be one of the kids favorite finger food.

I would like to send this recipe to the event Veggie/Fruit A Month. For the theme Spinach, hosted by Reshmi of Rasoi. All the best for hosting the event....

Ingredients :
Puff pastry - 1 sheet
Fresh spinach - 1 cup packed
Onions - 2 tablespoon very finely minced
Shredded swiss cheese - ½ cup
Garlic - 2 cloves
Green chilli paste - ¼ teapsoon
Cumin powder - ¼ teaspoon
Garam Masala powder - ¼ teaspoon
Salt as required Melted butter for brushing

Procedure : 

Thaw the puff pastry on room temprature for 45 mins. Preheat the oven for 400 degree.

Heat oil in a pan and add onions and satue it then add the garlic and green chilli paste.

Chop the spinach to finely and add it to the pan and satue untill the spinach is wilted completely. Finnaly add the garam masala powder, cumin powder, salt and mix well. Let it cool completely.

Sprinkle the work space with some all purpous flour and open the puff pastry sheet. Take a rooling pin and roll it over to smooth out the inner side of the puff pastry.

Now brush the surface with melted butter. Sprinkle the cheese on top. Then top it with the spinach mixture.

Now roll the puff pastry to form a swril effect. Roll it tight. Now cut the rolled puff pastry into ¼ inch circles.

Arrange then on a cookie sheet leaving enough space in between. Now brush the top with some melted butter and bake it for 20 mins or untill the top is golden brown in color.

Note: Thaw the puff pastery completly. If it is still frozen in the middle, then increse the baking time till the pastry cook completly.

You may also like my:

                                

                             


         

Blueberry Ice Cream

Screaming for ice cream!!!!

This fruity ice cream, with all the goodness of fruit. I figured this recipe two years ago when I went for a berry picking festival. I got a lot of blueberries, I froze most of them. From that time I was hunting for some classic blueberry recipes and landed on this easy  creamy ice cream. Ice cream can be made without an ice cream machine. Of course it takes some time and work, but its all worth when you have a bowl of freshly churned ice cream made by yourself. YUM!

I would like to send this recipe to the event Fun N Sun of Tickling Palates. All the best for hosting this event....

Ingredients :
Heavy wipping cream - 2 cups
Fresh or frozen Blueberries - 1 cup
Sugar - ½ cup
Water - 1 tablespoon
Vanilla - 1 teaspoon

Procedure : 
In a sauce pan combine sugar, water and blueberries and let heat. The sugar will melt and the blueberries will start to burst. Let it form a syrup.

Switch off the flame and strain it through a fine sieve. Let the syrup cool completely.
Set a large bowl, and the beaters of a hand mixer into the fridge for 2 hrs. Now pour the cream into the chilled bowl and start whipping it. Add the vanilla extract and continue to wipe it.

When the cream is formed fold in the blueberry syrup. Check for sugar add more if needed. Cover the bowl with a plastic warp and keep it in the freezer for 1 hour i.e. the mixture should be half frozen.

Now remove the bowl from freezer and whip it again till it is fluffy.

Again cover the bowl with plastic wrap and return it to the freezer and do the same whipping process for 2 more times in 1 hour of intervals.

At the third time, after whipping transfer the ice cream to an air tight container and store it in the freezer. Now let it freeze for more them 3 hours and after that it can be served as desired.

The same process can be done in a ice cream machine also, just follow the manufactures’ instructions. Or this whipping process can be done in a blender or mixee if hand held betters are not available.

Note: The flavor of blueberry and sweetness can be adjusted according to ones taste buds. Frozen blueberrys can also be used if fresh one are not available.

You may also like my: