Vanilla cake with mocha pudding

           Happy Valentine's Day

"Life without love is like a tree without blossom and fruit." Kahlil Gibran

For this wonderful valentine's day I made a cake which was filled with love ( Vanilla Flavored Cake ) & affection ( Mocha Pudding ). Vanilla cake recipe was same as my previous post. But the pudding was borrowed from food network website.

I was just crossing fingers for the recipe to come out perfectly & it was just yummy....

In my husbands words "Itz very delicious..Reminded me the taste of my fav pudding in my uk days"

Ingredients

For Cake

11/2 cups of all purpose flour

11/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt 

2/3 cup sugar 

2 Large eggs @ room temperature 

3/4 cup unsalted butter melted

1/2 cup milk ( Used 2% fat milk)

2 tsp vanilla extract

For Pudding

4 Egg yolks 

2/3 Cup sugar

1/8 Tsp salt

2 Tbs corn flour

1 Cup milk ( 2% milk)

1/2 Cup black coffee

1 Tbs Vanilla extract

1/2 Cup choco chunks

Cake recipe
Preheat oven @ 350 degrees F.
Dry Ingredients
Sift all purpose flour & mix baking powder,baking soda,all purpose flour & salt together in a bowl. 
Wet Ingredients
In another bowl beat eggs & sugar together till the sugar has dissolved.Then add melted butter & Vanilla one after another to the same bowl & keep mixing it with a hand mixer.

Mix the dry & wet ingredients along with milk.Once the batter is ready grease a pan with butter & pour the cake batter init.

Place cake in oven and bake it @ 350 degrees F for 20mins or till the stick comes out clean. ( I used a tooth pik)

Once done cool it on a rack.  

Pudding
In a bowl beat egg yolks,salt, sugar & corn flour to a smooth paste.Heat a bowl with milk,black coffee,vanilla extract & Choco pieces. Mix them till chocolate is melted & then slowly add the yolk mix to it. Keep mixing it till the pudding comes together. Refrigerate it for min of 1hr or over night. 

Later I used pudding as frosting to cake....
The leftover cake crumbs I arranged them in a cup with layers of pudding & njoyed it.... :)

Note:

1. Instead of butter you can use corn oil as a replacement. 

2. For more rich pudding replace 2% milk with whole milk or half creme & half milk.

Poached Egg Curry | Shakshouka | Anda Curry

Talking about poached egg they are just yummm to me.Aren't they ??? Call me crazy or whatever I Lovee Eggs...Just not that I do research on different recipes based with them too.While one of the researches I came across this Libyan recipe "Shakshouka". This is very much similar to Indian egg gravy but instead of boiled egg we add raw egg to pan & allow it to cook with the curry juices & steam.

Shakshouka with a Indian twist. 

Ingredients

2 Eggs 

1 Medium onion chopped 

2 Tomatoes cut in cubes

2 Green chilli's sliced

1 Garlic minced 

1 Tsp cumin powder

1 Tsp chilli powder

Corriander leaves finely chopped 

salt 

For a Indian twist I added a seasoning to the dish with... :) 

2 Tbs oil

1 Tsp mustard 

1 Tsp jeera 

1 Tsp channa dal 

1 Tsp Urad dal

Heat pan with oil add urad ,channa dal to pan & fry them till they turn light brown. Then add mustard & jeera to pan. Once mustard starts jumping add garlic, green chilli & onion to pan. Fry them till onion turns transparent. Then add tomato to pan with salt. Close pan with lid & allow tomato to cook. 

Once tomatoes are cooked add cumin powder & chilli powder along with 1/2 cup of water. Bring it to boil & break eggs directly in to pan.. Allow them to cook for 3 mins & switch off heat. Garnish it with coriander leaves & curry is ready to serve. 

* Serve with rice or roti... 

Note: 

1. If you want to you can cook them for some more time for a hard boiled yolk. 

2. Avoid adding green chilli's if you feel it's too spicy. 

Kandi Pachadi | Thuvaram Paruppu Thogyal | Toor Dal Chutney

As I mentioned in my previous post I'm stuck with arranging my house for In-Laws. All I want to do is make them feel comfortable in our house. I'm all most done & gearing up on making some recipes ahead to blog uninterruptedly. 
Today I wanted to share a Andhra delicacy "Kandi Pachadi"with you all. This chutney goes well with rice & dollop of ghee. I love it having as a side for roti & naan too.

 I have some more to share with you all too.... I have started my own photography page on Facebook - Sree's Photography.  Do check it out friends. I would love you all dropping by there & reviewing me.

Ingredients 
1 Cup toordal 
Red chilli 4 or 5 ( Depending on your spice level)  
1 Tsp jeera seeds 
1 Tbs tamarind pulp 
1 Tbs oil
Salt 
Seasoning 
1 Tsp mustard 
1 Tsp jeera 
1 Red chilli
1 Tbs oil
Hing 
.....
Heat a pan with oil & add toordal, red chilli's, jeera. Fry them till toor dal slightly changes it color Remove from heat & cool them for some time. 
Grind fried ingredients along with tamarind & salt.Grind it coarsely by adding little water.
Heat a pan with oil & to that add mustard, jeera & red chilli's to it. Once mustard starts jumping add hing and switch off heat. 
Take chutney in a bowl & mix seasoning to it.Chutney is ready to serve. 

Note: 
1.You can add little more water while grinding chutney if it is too dry. 
2.Chutney can stay good for 3-4 days when refrigerated.