Author: mandaramle

Chocolate Cupcakes

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Hello everyone after a long time I am back with a new recipe. This time me and my wife would like to share our favorite chocolate cupcakes recipe.

Its Christmas time and there are holiday festivities around here. This time we decided that we will treat our little angel with yummy cupcakes.

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Prep time 30 mins

Cook time 15 mins

Total time 45 mins

Recipe type: dessert

Serves: 6 large

9 small

Ingredients

  • ¾ th cup(100gm) All purpose flour
  • ¾ th Cup (100gm) sugar
  • ½ tea spoon baking soda
  • 3 table spoon coco powder
  • ½ cup(120ml) milk
  • ¼ cup(60ml) vegetable oil
  • ½ tea spoon apple cider vinegar
  • ¼ cup Chocolate chips

For icing

  • 160 gm unsalted butter
  • 260 gm icing sugar
  • 60 gm coco powder
  1. In a bowl sift together all-purpose flour, coco powder and baking soda .Mix all ingredients and set aside.
  2. In another mixing bowl add all wet ingredients milk, vegetable oil, apple cider vinegar and mix it well.
  3. Then add sugar, all-purpose flour mixture, mix it well with no lumps. Then add our favorite Choco chips as much you want and mix properly.
  4. Pour the mixture in cupcakes mould and bake it for 350 F for 15 mins.img_20161224_183324
  5. After 15 mins our yummy cupcakes will be ready.img_20161224_185919
  6. Then take a bowl for icing mixture add butter, icing sugar, and coco powder whisk it for 5 minutes.img_20161224_192102
  7. Pour the mixture in piping bag .use the nosel of your choice.
  8. Decorate your yummy and delicious cupcakes.

Vegetable Risotto

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I tasted Risotto first time in India in a restaurant named Spaghetti Kitchen and it blew me away with its depth of flavors. Risotto is a Italian rice dish cooked in a broth to a creamy consistency. It is one of the most common ways of cooking rice in Italy, But believe me it is not as easy as cooking any other rice. It requires a lot of patience and time to make a perfect Risotto. I am sharing recipe for Risotto with white sauce and vegetables grilled with fresh herbs.

rosotto

Prep time 15 mins
Cook time 30-40 mins
Total time 45-55 mins
Recipe type: Main course
Serves: 2
  Ingredients
  • 1 cup Arborio Risotto Rice
  • 6-7 Cups Vegetable stock
  • 1 tablespoon Butter
  • Chili flakes

For Grilled Vegetables

  • 2-3 bunches fresh Rosemary
  • 2-3 bunches thyme
  • 1/2 Yellow Bell Paper Chopped
  • 1/2 Red Bell Paper Chopped
  • 5-6 Cherry Tomatoes cut in half
  • 1 small Zucchini diced
  • Crushed Black Paper
  • 1-2 tablespoon Olive oil
  • 2 Large garlic cloves finely chopped

For White sauce:

  • 1 1/2 tablespoon wheat floor
  • 1 tablespoon butter
  • 1/4 teaspoon Salt
  • 100ml Milk
  • 2 Tablespoon Shredded Cheddar Cheese
  • Crushed Black Paper
  • Salt
  1. For Grilled vegetables put a pan on high heat, add olive oil. Add Rosemary, thyme, Zucchini, Papers. Grill for few minutes and keep tossing. Add garlic, cherry tomatoes, crushed black paper. Keep tossing for few more minutes. Transfer into a plate and set aside.                                                                                                                                    DSC_0103
  2. Take wheat floor in small non stick pan and roast it at medium heat for 2-3 min. Do not overheat because we don’t want the color to change. Add butter and mix well and add salt. Add milk and keep mixing with whisk, add shredded cheese and keep mixing with whisk and turn off the heat. Mixture will thicken slowly. Add crushed black paper. Transfer into a a bowl and set aside.                                                                                                                                  DSC_0104
  3. For Risotto put a pan on medium heat. Add Butter and Risotto Rice roast for couple of minutes. Add Salt.
  4. Add 1/2 cup vegetable stock at a time and keep stirring in once in a while till mixture dries. Repeat this procedure till rice cooks al dente (cooked to be firm to bite).                                                                                                                                                                                                                                        DSC_0106                                                                                                DSC_0107
  5. Add White sauce and half of grilled vegetables, mix well. Season with some crushed black paper, salt and Chili flakes.
  6. Serve hot and top it with remaining grilled vegetables.                                                                                                        risotto2

Appe (Pan Fried Rice Hoppers)

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This plate of hot delicious Appe makes my evening when served with coconut chutney. This one is from my wife.

These little Appe are primarily made of Rice and urad dal batter,  I have also added  more lentils to add extra nutrition to it.

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Soaking Time:  4-5 hours.
Fermenting Time:  Overnight.
Prep Time: 20 mins
Cook Time: 30 mins
Makes around 45 Appe
Recipe type: Breakfast/Snack
Serves: 4-5
Ingredients
For Batter
  • 2 cups Rice
  • 3/4 cup Urad dal
  • 3/4 cup Moong dal
  • 1/2 cup Chana dal
  • 1 teaspoon Fenugreek seeds
  • 1 teaspoon Salt

For Chutney:

  • 1/2 Cup Fresh coconut Shredded
  • 4-5 stalks of coriander with leaves
  • 1 tablespoon Cumin seeds
  • 1-2 Big Green Chili (As per taste)
  •  2 tablespoon plain Yogurt
  • Salt

For Appe mixture

  • 2 tablespoon finely cut coriander
  • 1 tablespoon crushed garlic
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 tablespoon crushed green chili
  1. Soak All ingredients for batter for 4-5 hours, Finely grind to thick paste. Cover and keep aside in a warm place overnight so that it gets fermented.
  2. Grind all ingredients for Chutney in to a fine paste.
  3. Add all ingredients for Appe mixture into fermented batter.                                                                                               DSC_0082
  4. Heat the Appe mold / Appe patra / Paniyaram pan on a medium heat and grease it with a little oil.
  5. Pour spoonful of Appe mixture into each mold, cook until golden brown and turn each Appe upside down using a fork and cook the other side also.                                                                                                                                             DSC_0080 DSC_0084
  6. Serve Hot with coconut chutney.

Creamy Rotini with Fresh Oregano Pesto

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Pasta is one of my favorite food because of its versatility, so it’s easy to find fabulous recipes with very few ingredients. I have tried to make pesto out of super herb “fresh Oregano” and married it with creamy white sauce.
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Creamy Rotini with Oregano Pesto
Prep time 15 mins
Cook time 10 mins
Total time 25 mins
Recipe type: Main course
Serves: 2
 Ingredients
  • 250gm Dry Rotini Pasta
  • 3 tablespoon extra virgin olive oil
  • 2 tablespoon Salt

For Pesto

  • Bunch of Fresh Oregano
  • 4-5 Large garlic cloves
  • 5-6 walnuts
  • Crushed black paper

For White sauce:

  • 1 1/2 tablespoon wheat floor
  • 1 tablespoon butter
  • 1/4 teaspoon Salt
  • 100ml Milk

Pasta

  • 1/2 Red Paper chopped
  • 1/ 2 Yellow Paper chopped
  • 1 small Zucchini chopped
  • Sun dried tomatoes chopped finely
  • Chili flakes
  1. Put Oregano leaves, garlic cloves, Walnuts and  salt in mortar. Gradually add olive oil and Pound into fine paste. Add crushed black paper.
  2. Take wheat floor in small non stick pan and roast it at medium heat for 2-3 min. Do not overheat because we don’t want the color to change. Add butter and mix well and add salt. Add milk and keep mixing with whisk, add shredded cheese and keep mixing with whisk and turn off the heat. Mixture will thicken slowly. Add crushed black paper.
  3. Bring a large saucepan of salted water to boil. Add Rotini pasta and cook for 12-15 min. Drain in colander.
  4.  Take olive oil in large pan, add papers and zucchini and grill for about 5 minutes tossing continuously, add chopped sun dries tomatoes. Add Oregano pesto, salt and mix well. Add White Sauce and Cooked pasta. Mix well and sprinkle with chili flakes and serve hot.