Today’s recipe is a delightful self-saucing chocolate pudding with a kick of coffee flavor. This is warm and rich and goes very well with vanilla ice cream or vanilla custard or even just whipped cream.

The sauce slowly creeps to the bottom during cooking, and after done you will find a lovely fudge like sauce over the soft sponge top.

What you need:
All Purpose Flour : 200 gms
Milk : 375 ml
Eggs : 3, whole, lightly beaten
Butter : 130 gms, melted
Sugar : 180 gms
Cacao Powder : 3 Tbsp
Baking Powder : 1 1/2 Tbsp
Vanilla extract : 1 Tbsp

For Topping :
Brown Sugar : 250 gms
Instant Coffee Powder : 2 Tbsp , I used Nescafe
Boiling water : 300 ml

Pre-heat oven to 180 degrees centigrade.
Grease 4 or 6 ramekins with butter and keep aside.
Sift cacao powder, flour and baking powder into a bowl.
Add sugar and whisk to mix well.
Now add milk, butter and eggs and vanilla and whisk together to get a smooth batter.
Divide the batter into the greased ramekins evenly.
Do not overfill, add the batter 3/4th full or just above half.
Combine the sauce ingredients, until sugar and coffee has dissolved.
Gently pour this on the batter, diving evenly between cups.
Best way is to pour the sauce mixture over the back of the spoon, so that the batter is not disturbed.
Bake for 20 to 25 mins till a good crust has formed.
Do not over bake as you want a gooey fudge like sauce inside.
Serve with fresh fruit and icecream or whipped cream.

It is a very cold day today and I wanted to make something hot, spicy and comforting. I was browsing through the aisles of the supermarket and found this beautiful pieces of lamb for stew at a very amazing price. I found a lamb stew recipe in my reliable cook book and obviously I made some changes to make it feel Indian. Here is the ‘how to make for it’.

Ingredients:
3 guajillo chillies, seeded (these are the flat chillies and I sometimes use them for tempering of Indian curries)
1 ancho chilli, seeded (you can use the regular dried indian chilli instead)
1/2 cup hot water
2 cloves garlic
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/4 tsp ground cloves
1/4 tsp ground coriander
1/4 tsp black pepper
1 bay leaf
1/2 – 1 tbsp vegetable oil
1/2 kg boneless lamb
200gms potatoes, cut into think slices
salt

1. Tear chillies and soak them in hot water for 30 minutes
2. Add garlic, ground spices, and the soaked chillies and make a smooth paste
3. In a large pan, heat oil and stir fry the lamb cubes in batches until they are brown on all sides (you dont have to cook them completely at this step)
4. Return all the lamb cubes to the same pan, spread them out and then cover them with a layer of potato slices.
5. Add salt and put a lid on the pan and cook on medium heat for 10 minutes.
6. Pour the chilli mixture and mix well.
7. Add the bay leaf, replace the lid and cook on low heat for about 1 hour or until the meat and potatoes are tender. If you use lean lamb the cooking time can be reduced.
8. Serve with steamed white rice.

I was a bit skeptical to add the soaked chillies but the chillies added a lot of depth and richness to the stew.

Mom’s tip:

If you want more heat to the dish add some red chilli powder or add some more of the ancho or dried red chillies.

Today I am going to introduce you all to the ‘ka meethas’. The two Hyderbad ka meethas are ‘Double ka meetha’ and ‘Qurbani ka meetha’. These dishes are as rich as the heritage of Hyderabad and I can’t think of any Hyderabadi who had never tasted these.

In today’s post I will show you all how to make ‘Double ka meetha’ and I shall be posting ‘Qurbani ka meetha’ as one of my future posts. You can also call it ‘Bread pudding’ or ‘Bread halwa’. This is an extremely simple yet absolutely tasty. This is one of the favorite party food in my family.

This is my mom’s recipe.
Ingredients list:

Bread Slices: 4
Sugar: 3/4 cup
Milk: 2 cups
Butter or Ghee: Depending on how you prefer to fry your bread
Roasted Cashews: 2 tbsps
Roasted Raisins: 2 tbsps
Cardamom powder: 1/4 tsp

1. Fry slices of bread in butter or ghee. You deep fry the bread but if you don’t want all the fat to get into your system you can just baste a little butter on each bread slice a fry on a flat pan.
2. Fry all the slices of bread and keep them aside.
   Boil milk in a non stick pan
3. Add sugar to the boiling milk. If you prefer, you can add food color at this step.
4. After the sugar is all dissolved, drop your slices of bread and start mixing well.
5. The mixture should then look like porridge. You don’t have to make it super smooth, the lumps of bread gives the dish a better texture and taste.
6. Make sure you don’t burn the mix, so keep stirring and cook on a low flame for 5 mins.
7. Add toasted nuts, cardamom powder and turn off the heat.

Serve it hot or cold. Enjoy!!!

Mom’s tip:

You can toast the bread in a toaster and then lightly fry it. This process reduces the frying time and also the amount of butter.

Of all the veggies, Potatoes are considered to be very humble. They are so versatile.. you can boil them, steam them, barbecue them, mash them , saute them and even roast them. Whatever form it takes, it tastes wonderful.

There are many ingredients which go along with potatoes very well.
But, Potatoes love Rosemary

Potatoes and Rosemary are a match made in heaven.

Since the weather is getting cooler…there is nothing more comforting than Roasted Potatoes with Rosemary.

What you Need :
Baby Potatoes : 1 kilo, or use large potatoes which are quartered
Olive oil : 2 Tbsp
Garlic cloves : 4 or 5
Fresh Rosemary Sprigs : a small bunch, chopped or use 2 Tbsp dried Rosemary
Salt and Pepper : to taste

To make it interesting I even added Tadka
Oil : 1 Tbsp
Jeera : 1 tsp
Mustard seeds : 1 tsp
Garam Masala : 1 tsp

1. Pre-heat oven to 200 C.
2. Grease a baking pan.
3. Wash potatoes, and cut them if using large ones.
4. Transfer into a bowl and add oilive oil, garlic cloves and rosemary, salt and pepper. Toss well to coat.
5. In a small pan, heat oil and add jeera, mustard and allow them to splutter. Turn off heat, add garam masala.
6. Add this mixture to potatoes and toss again.
7. Transfer the potato mixture to the greased baking dish, arrange them in a single layer.
8. Add extra rosemary sprigs to the pan.
9. Roast them in the oven till tender and crisp. It takes approximately 20 to 30 mins depending on how large the potatoes are.
10. Season with more salt and pepper if needed.
11. Serve hot with lime wedges. We had it with Sambar Rice!

Mom’s Notes :
You can omit Garlic cloves if you want just the flavor of rosemary.
You can even omit the tadka part.
You need not peel the potatoes, but I personally prefer them peeled.

When monthly mingle was announced this month. I thought I must participate no matter what. Somehow I always miss this wonderful event. This time it was all about custards.. I wanted to make atleast 2 or 3 recipes but ended up with just this one becoz of heavy schedule!
I was all prepared to make a traditional custard and then serve it with fruits. But when I came across these beautiful flans in RasaMalaysia, I changed my mind. You know how I get tempted by beautiful pics
I was at first hesitant.. would they turn out to be that silky and smooth or would I end up with scrambled eggs?? Believe me, I did end up with scrambled eggs… These pics I am posting was of my second attempt.. phew.. I was more careful the second time, they turned out almost very good. But I still need to get that perfect silky texture. If anyone has any tips regarding making these wonderful flans, please share. It will be of great help for next time
Now to the recipe..

What you need :
Eggs : 3, at room temperature
Egg Yolk : 1
Sugar : 1/2 cup
Whole Milk : 1 cup
Full Cream : 1 1/2 cup
Vanilla extract : 1 tsp
For the caramel :
Sugar : 1 cup
Water : 1/2 cup

1. Have the ramekins ready.
2. In a small sauce pan, prepare caramel. Add sugar and water and heat on medium.
3. When sugar starts melting, keep stirring with a wooden spoon, and break any lumps which form.
4. It turns from light amber color to deep brown.
5. Turn off heat, and pour the caramel into the ramekins, in equal portions.
6. Place the ramekins in a deep baking dish and keep aside.

1. Pre-heat oven to 160 C.
2. In a bowl whisk eggs and vanilla extract with a hand beater.
3. In a sauce pan, mix milk and cream. Add sugar and mix to dissolve sugar and till milk is warm to touch. Do not boil.
4. Now temper the eggs with just a litte amount of warm milk, about half cup, whisking continuously as you add the milk.
5. Add the remaining warm milk slowly, continuously whisking.
6. Pass this mixture through a sieve to remove any undissolved egg.
7. Cool this mixture completely, till it is cold to touch.
8. Now pour this mixture into the ramkins.
9. Pour hot water into the baking dish, about half way up to the ramkins.

1. Cover the dish with an aluminium foil.
2. Put it in the oven and bake for about 45 – 50 mins, until its firm but jiggles a little in the middle.(See Notes)
3. Remove the baking dish, carefully remove the foil.
4. Remove the ramekins from the water, and let them cool.
5. Once cool, put them in the fridge for few hours to chill.
6. When ready to serve, run a sharp knife around the flan to loosen, and invert into a plate.
7. Serve with extra caramel if you prefer.

Mom’s Notes :
You can dissolve the caramel in microwave if it turns solid.
For washing the ramkins soak in water for about 3 or 4 hours or alternatively microwave with little water to dissolve the caramel.
Always cook custards in a water bath. A water bath shields the custard from harsh, direct oven heat and moderates the cooking.
To test for doneness, wiggle a ramekin around. It should jiggle like Jell-O. If a knife inserted in the center comes out clean, then the custard is probably overcooked. If this happens, remove the ramekins immediately from the water bath and plunge them into ice water to bring the temperature down and stop the cooking.
If you do not have an oven, put the ramekins or moulds in a cooker vessel, and pour hot water half way, and cook on medium low, with out whistle for approximately 30 mins.

Sending this to Monthly Mingle being hosted by Sally of My Custard Pie.

This Biryani has meatballs in savory, spiced, flavored Rice. It has a very subtle taste compared to the normal biryanis. This is one of the best one-pot meal, which is very comforting.

I wanted to post a Biryani recipe on my blog… but somehow I could’nt… So last week I was determined to post it. But from the time I saw this on Soma’s wonderful space.. I could’nt stop myself.. My mom used to say, I can get tempted by food very easily.. may be that is the reason, I made this Chicken Kofta Biryani instead of Hyderabadi Dum Biryani (that has to wait for an other week or so I guess )

Do not be intrigued by the long list of ingredients. It is an easy dish if made in correct order.

What you need :
For Koftas:
Ground Meat : 500 gms (You can use any ground meat, I used chicken)
Minced Ginger : 1 Tbsp
Minced Garlic : 1 Tbsp
Minced Green Chillies : 1 tsp, you can add more acc. to your taste
Finely chopped Onion : 1/2 of a big onion
Red Chili Powder : 1 tsp
Garam Masala : 1 tsp
Cornflour : 1 Tbsp
Finely chopped mint and corriander : a handful
Oil : for frying

For Rice :
Basmati Rice : 3 cups uncooked
Water : 6 cups
Onion : 1/2, coarsely chopped
Garlic : 3 cloves, crushed
Ginger : 1 Tbsp , minced
Bay leaves : 3
Cloves : 5
Cinnamon : 2 inch
Start anise : 1
Green cardamom : 5, crushed
Black Cardamom : 1, crushed
Fennel seeds : 2 Tbsp
Marati Moggu : 1
Salt : to taste

Masala Powder :
Dry Roast and Grind to Fine Powder :
Corriander seeds : 1 Tbsp
Fennel seeds : 1 tsp
Cloves : 4
Cinnamon : 1 inch
Cardamom : 4
Star Anise : 1

Fried Onions :
Onion : 2, big
CornFlour : 1 Tbsp
Sugar : 1 Tbsp

Ghee/Clarified Butter : 4 Tbsp
Fried Cashews and Almonds : 1 cup
Chopped Mint and Coriander : a handful

1. First for the Koftas, heat oil in a deep frying pan.
2. Mix all the ingredients well and make around 20 – 25 small lemon sized balls.(Wet your hands with lil water, to avoid sticking)
3. Once oil is hot enough, fry the meat balls in batches till they turn golden brown.
4. Fry on medium heat, so that it gets thoroughly cooked even inside.
5. Drain them on a paper towel and keep aside.

1. In the same oil, fry the onions.
2. Slice onions very finely and add cornflour and sugar and mix well.
3. Fry them in the oil in batches, till they turn brown.
4. Drain them on a paper towel and keep aside.
5. Wash rice, in several changes of water till the water runs clear.
6. Soak the rice in enough water for at least 30 min.
7. Add 6 cups of water in a big heavy bottomed pot.
8. Add in all the ingredients from Onion to Salt.
9. Cover and let it come to a boil. Reduce heat to medium low and let the water boil with all the spices for about 30 to 40 mins.(You start this step before starting to fry the Koftas. Once you finish frying Koftas and Onions, you can turn off heat)
10. Turn off heat and seive this water to remove all the spices.
11. Add this water again into the same big vessel again.
12. Drain rice, and add it to the water.
13. Cook till almost done.

1. Take a big shallow baking dish.
2. Drain the cooked rice, and start layering.
3. Place half of the cooked rice at the bottom of the baking dish.
4. Pour in 2 Tbsp Ghee evenly on the rice.
5. On this sprinkle the ground masala powder generously.
6. Now layer half of the fried onions.
7. On this add half of the mint and corriander.
8. Add half of the fried cashew and almonds.
9. Carefully Place the meat balls on the rice.
10. Layer with remaining half of the rice.
11. Again repeat the steps from adding ghee to adding nuts.
12. Cover the dish with an aluminium foil and place the lid tightly
13. Bake in the pre-heated oven for about 30 mins.(If you do not have an oven, layer rice as instructed in a deep thick bottomed pot, cover it with alu foil and close the lid tightly. On the stove, turn on heat and put a chapati or dosa pan, and then on this put the pot. Leave it on medium low for abut 45 mins)
14. Once done, remove the alu foil, gently fluff with a fork.
15. Serve hot with Raita or Sherva.

Mom’s Notes :
For the Kofta’s instead of deep frying, you can shallow fry them or bake them, for healthier option.
For the Rice, instead of boiling water and sieving it, if you think its a long process, omit onion, ginger and garlic , and tie remaining spices in a small muslin cloth. Now add the rice and spice pouch to water together. Once the rice is done, discard the pouch.
For more flavor and that something extra, soak a few strands of saffron in milk and add this when layering the biryani. I dint have it at hand so omitted it.

Sherva is very famous in Hyderabad. It is a gravy, which is served as a side dish for Biryani’s. Some people do not like adding raita or sherva while eating Biryani, and want to enjoy the original taste. But some Biryanis or Pulao like Murg Kheema Pulao(which I will be posting soon) need a side dish like this.
Some versions also have ground meat, but today’s recipe is a vegetarian one which goes well with both veg and non-veg Biryani’s or Pulao’s
This is very easy to make and takes hardly 20 mins.

What you need:

Onion : 1, diced
Tomatoes : 2, quartered
Green Chillies : 2 or 3, chopped ,depending on your taste buds.
Ginger-Garlic Paste : 1 Tbsp
Cloves : 4
Cinnamon : 2 inch
Bay leaves : 2 or 3
Turmeric Powder : 1/2 tsp
Corriander Powder : 1 tsp
Cumin powder : 1 tsp
Garam Masala : 1 tsp
Red Chilli Powder : 1 tsp
Salt to taste
Curd : 1/2 cup, whisk lightly with a fork till smooth
Oil : 1 Tbsp + 1 Tbsp
Chopped coriander leaves : a handful
Roast and Grind to Paste :
Peanuts : 2 Tbsp
Sesame seeds : 1 tsp
Shredded coconut : 1 tsp

1. Heat 1 Tbsp of oil in a pan and add onion, green chilli, ginger garlic paste and tomatoes.
2. Cook till tomatoes are mushy and done. Keep aside to cool. And grind to coarse paste.
3. Heat an other 1 tbsp oil in a heavy bottomed vessel.
4. Add cloves, cinnamon and bay leaves.
5. Once the spices start to sizzle, add onion-tomato paste.
6. Add all the masala powders from Turmeric to salt.
7. Fry well for few mins.
8. Add in curd 1 Tbsp at a time, mixing well each time.
9. Add 1 cup of water, if the consistency is thick.
10. Now add the ground paste.
11. Cover and cook on low heat for few mins.
12. Add coriander leaves. Turn off heat.
13. Serve with Pulao or Biryani.

Peas Pulao is very easy to make, and is a very good alternative for steamed rice for rich gravy curries like Dum Aloo, Kadai Paneer, Butter Chicken, Chicken tikka etc…
It is a nice combination of peas and rice, with ghee and spice giving the flavour and adding the magic!!

What you need:

Rice, preferably Basmati : 2 cups, uncooked
Peas : 1 cup , frozen or fresh (I used frozen)
Green Chillies : 2, slit lengthwise
Ginger : 1 inch piece, finely chopped
ShahJeera : 1 tsp
Start Anise : 1
Cloves : 6
Cinnamon : 2 inch
MarathiMogga : 1 (also called as Kapok Buds or Bambox/ Shalmali or Semul)
Bay leaves : 2
Cardamom : 3 (make into coarse powder using mortar and pestle)
Black Cardamom : 1 (make into coarse powder using mortar and pestle)
Ghee/ Clarified Butter : 2 Tbsp
Salt : to taste
Water : 3 and half cups + 1/2 cup milk (I add water in 1(rice):2(water) ratio) See NOTES

1. Wash rice multiple times till water runs clear. Soak rice in water, and keep aside.
2. Heat ghee in a pan and add all the spice from ShahJeera to Black Cardamom.
3. Saute for few seconds till the spices sizzle and give a nice aroma.
4. Add in green chillies and ginger. Saute for 2 more mins.
5. Add peas, and cook for few mins till soft.
6. Drain water from rice.
7. In a rice cooker, add drained rice, water and milk.
8. Add in the peas and spices.
9. Add salt.
10. Cook till done.

Mom’s Notes :
You can even add a small onion depending on your taste, if adding onion, slice it finely and add it to ghee along with green chillies.
Adding milk, retains the white color of the rice.
Adjust the water quantity according the rice you cook.If you rice takes 1(rice):1.5(water), then for 2 cups rice add 2.5 cups water and half cup milk.

Chocolate is the most widely and frequently craved food. People also readily label themselves as “Chocoholics” and some people like me admit that they are ‘Addicted to Chocolate’. And for someone like me this Cake is just heaven !!!! Try it to believe it!

My son had Lantern Festival in his Kindergarten last week, and I baked this for the buffet arranged there. The day is celebrated on the evening of November 11 in most areas of Germany. Children go through the streets with paper lanterns and candles, and sing songs about Saint Martin. The lantern festival is often compared to American Halloween which comes ten days earlier. Like at Halloween, children often receive sweets and tiny pastries from people watching the parade of lanterns and hearing the many lantern songs.

My son with his Pirate Lantern(left) Kindergarten Procession(right)

Coming to the recipe… this was a huge hit and completely sold out at the buffet.

What you need : (For a 8 inch round pan)
Butter : 125 gms, unsalted and at room temperature
Sugar : 150 gms
Eggs : 2, at room temperature
Blackberry Preserve/Jam : 80 gms, I used mixed berries Jam (See Tips)
All Purpose Flour : 145 gms
Vanilla Extract : 1 tsp
Cocoa Powder : 60 gms
Baking Powder : 2 tsp
Baking Soda : 1 tsp
Milk : 250 ml (See Tips)

Nougat Frosting :
Nougat : 50 gms
Dark Chocolate : 25 gms
Butter : 25 gms
Cream : 100 ml
Icing Sugar : 25 gms (optional, if you want the frosting to be more sweet)

1. Preheat oven at 200 degrees C, and grease and a 8 inch round pan with butter and set aside.
2. Sift together the flour, baking soda, baking powder and the cocoa powder.
3. Beat together the butter and sugar till soft and fluffy. Add in the eggs, one at a time and beat for one full minute after each addition.
4. Add the essence and the jam and beat until combined.
5. To this, add in the sifted dry ingredients alternately with the milk, beginning and ending with milk.
6. Fill the batter into the cake pan and pat the pan gently on the kitchen counter from all sides.
7. Bake in the oven for about 45 minutes or until a toothpick inserted into the middle of the cake comes out clean.
8. If you think the top is getting more brown before the cake is done, cover it gently with an aluminum foil.
9. While the cake is baking prepare the Nougat Frosting
10. Chop the Nougat and Chocolate.
11. In a pot heat cream and butter just till boiling. Do not let it boil, just till it starts to boil.
12. Pour this hot mixture on the Nougat and chocolate and stir continuously till smooth.
13. Take the cake out of the oven and allow to cool. Using a spatula cover the top of the cake thickly with the Nougat frosting.
14. Allow to set for about 30 mins to 1 hour.

Mom’s Tips :
When using Jam, prefer seedless one. The one with seeds is also okay, but I personally find the seeds annoying.
You can even try this cake alternatively, using buttermilk instead of milk.
For the frosting if you do not get Nougat, emit that and use 50 gms of chocolate, to make chocolate ganache.

Dum Aloo is one of the exotic dish I relish…. I feel that it sometimes gets lost in the menu of a restaurant among all other fancy names of the dishes..
Potoates are such simple and can I say down to earth , that many take them lightly, one of my friend used to say, why does any one want to eat potatoes in a restaurant
And talking of Dum Aloo, there are many ways to prepare it, Kashmiri Dum Aloo, Banarasi Dum Aloo, Punjabi Dum Aloo…. Some use Yougurt, some use coconut milk and some use cream.

Today it is about Kashmiri Dum Aloo…Rich Creamy Baby Potatoes in Yougurt Based Sauce….
I am not sure if it is authentic Kashmiri dish, because I changed it according to our taste buds…

What You Need :
Baby Potatoes : 15, approx
Red chilli powder : 1 tsp
Salt : to taste
Oil : For frying (See Notes)
Wash Baby Potatoes and pat dry. Peel them, and mix them with salt, chilli powder and 1 Tbsp of oil.
Heat oil in a Kadai, and fry the Potatoes till golden brown

Grind to Paste:
Onion : 1 Large, chopped
Tomato : 1, chopped
Ginger Garlic Paste : 2 Tbsp
Green Chillies : 3,chopped, increase or decrease according to your taste.
Heat 1 Tbsp of oil in a pan, and add all the ingredients listed above and fry till it gives nice smell and onions turn translucent and tomatoes are mushy.
Cool and blend to paste.

Grind to Powder:
Coriander Seeds : 2 Tbsp
Fennel Seeds: 2 Tbsp
Cardamom seeds : 1 tsp
Dry roast the above ingredients.
Cool and grind to fine powder.

Grind to Paste:
Almonds : 6-7, soaked in warm milk
Remove the skin of the almonds.
Grind to fine paste along with the milk.

Whole Garam Masala :
Shah Jeera : 1 tsp
Star Anise : 1
Cloves : 5
Cinnamon : 2 inch stick
Bay leaves : 3

Kitchen King or Garam Masala : 1 Tbsp
Curd : 250 gms, beat lightly with fork till smooth
Salt : to taste
Turmeric : 1 tsp
Butter : 2 Tbsp
Water : 1 cup

1. Heat 2 Tbsps of Butter in a wide pan.
2. Add all the ingredients listed under whole garam masala.
3. Once they start crackling, add the onion and tomato paste.
4. Add Turmeric.
5. Fry for a min or two.
6. Now add the prepared masala powder. Fry till the oil separates.
7. Now add curd and mix well.
8. Add the potatoes, kitchen king/garam masala powder, along with 1 cup of water.
9. Close the lid and let it simmer on low heat for about 15 to 20 mins.
10. Add in the almond paste and mix well. adjust salt.
11. Simmer for 5 more mins.
12. Turn off heat , and finally add coriander leaves.
13. Serve hot with Roti’s, Naan’s or Pulao

Mom’s Tips :
You do not have baby potatoes, you can even use normal potatoes with are quartered.
Instead of deep frying, you can just heat one Tbsp of oil and shallow fry. OR you can even used boiled potatoes OR you can roast potatoes in oven till golden brown.
If the gravy gets thick, you can add half cup more water, but remember to adjust salt.