Skip to main content


Showing posts from April, 2014

Chocolate Cheesecake

Chocolate Cheesecake
Chocolate cheesecake is time consuming yet decadent dessert. It has a smooth and creamy, literally melt in mouth texture. It has three layers- an easy to make chocolate crust,creamy center and smooth ganache topping. If you like a more delicate taste,use white chocolate instead of semi sweet or bitter chocolate.

For the crust
Chocolate graham crackers crumbs- 1 1/3 cup
melted butter- 3 tbs

For the filling
Full fat cream cheese- 2 packages(16 oz)
Sugar- 3/4 cup
Semi sweet/ bitter sweet chocolate-  5 oz
Unsweetened Cocoa -2 tbs
Vanilla extract- 1 tsp
Eggs- 2
Sour cream- 3/4 cup

Ganache topping
Semi sweet chocolate- 3 oz
Heavy cream- 1/4 cup

To make the crust process chocolate graham crackers in a food processor into fine crumbs (or put them in plastic bag and crush them very fine with a rolling pin). Add 3 tbs of melted butter and mix well till the mixture resembles wet sand.
Grease 8 inch spring form pan with butter and evenly  press down the cracker bu…

Cinnamon Chocolate Babka Muffins

Cinnamon Chocolate Babka Muffins
Baking partners challenge for April is Babka Muffins and Carrot cake. This reecipe is suggested by Tamy of It is yeast dough rolled and baked in muffin tin with chocolate filling.Thanks Tamy and  Swathi for this recipe.

For the dough
Whole milk, warmed 110 degrees-1/2 cup
Sugar-1/4 cup
Instant rapid rise yeast- 2 tsp
All purpose flour-2 cups
Salt- 1/2 tsp
Unsalted butter room temperature- 3 tbs

Milk chocolate chips- 3/4 cup
Brown sugar- 1/4 cup
Ground cinnamon- 1 tsp
pinch of salt
Butter- 3 tbs
Egg white

Brown sugar- 1/3 cup
All purpose flour- 1/4 cup
Butter- 2 tbs

Mix milk,sugar and yeast till it is blended. Using a stand mixer combine yeast mixer,egg,salt and flour until a sticky dough begins to form. Mix in butter and using a dough hook,knead the dough for 10 minutes on low speed. The dough will be sticky and loos…

Cajun Spiced Tilapia

Cajun Spiced Tilapia/Fish fry
Quick and yummy fish fry with a flavorful blend of Cajun spices. The spice blend has a rich color and spicy . It goes well with salsa or roasted potatoes. You can use any fish of your choice. If you like breaded deep fried fish you can coat with flour or corn meal.
Fish-3 fillets
Cayenne Pepper- 1 tsp
Ground pepper- 1/4 tsp
Sweet Hungarian pepper- 1/2 tsp
Salt to taste
Fennel seeds  ground- 1/2 tsp
Dried thyme- 1/2 tsp
Lemon zest- 1 tsp
Lemon juice- 1 tsp
Garlic paste- 1 tsp

Place fish on a dish and coat both sides with olive oil. Mix the garlic paste and lemon zest with the the spice rub and spread evenly on both sides and allow to marinate for 10 minutes. Shallow fry the fish 2 minutes on both sides till evenly brown and and crispy in the edges. Drizzle lemon juice before serving.

Try this
Hope you will all enjoy!

Sharkara Upperi/Varatti/ Ethakka Upperi

Sharkara Upperi/Ethakka Upperi/ Plantain Chips
Kaya varuthathu/upperi/plantain chips is a popular snack in Kerala. Plantain chips are available all year round in bakeries and it served as a snack along with tea. It is also a quintessential part of the Kerala Sadhya or traditional feast. Sharkara varatti (upperi)  and ethakka upperi is made with unripe plantain. Both these chips are addictive snacks that you cannot stop munching.During Onam festival in Kerala, bakeries are stacked up with plantain chips and sharkara upperi. My mom makes this at home all the time and it is super yummy. The real flavor of plantain chips comes from coconut oil.So try making it in coconut oil to get the authentic Kerala chips flavor and taste.

Sharkara upperi or Varatti is a sweet chip version made with plantain and jaggery and Ethakka upperi is thinly sliced crispy and salty plantain chips.Chips are easier to make. But Sharkara upperi needs a little practice to get it right. The pieces are thicker than…

Chicken Piccata/Chicken In Lemon Caper Sauce

Chicken Piccata/Chicken In Lemon Caper Sauce
This is a yummy Italian dish-Chicken Piccata/Piccata Di Pollo Al Limone. Chicken cutlets/thin sliced chicken breast is pan fried and then simmered in a tangy lemon and caper sauce.Picatta means sharp and tangy. This zesty dish with the combined flavor of lemon and capers is a north Italian favorite. Pickled capers are widely used in Italian and Mediterranean cuisine. Instead of chicken you can use any other meat,prawns or scallops.

Recipe source: Betty Crocker's Italian cooking- recipes by Antonio Cecconi
Chicken boneless 1 1/4 pounds
( or four chicken breasts)
All propose flour- 1/3 cup
Butter- 2 tbs
Olive oil-3 tbs
Shallot- 1 thinly sliced
Garlic-4 cloves
Dry white wine or chicken broth- 1/2 cup
Lemon juice- 3 tbs
Lemon slices-2
Pepper- 1/2 tsp
Salt to taste
Capers drained- 3 tbs

Flatten each chicken breast half  to 1/4 inch thickens. Place each chicken breast on plastic wraps or wax papers and using a chicken pounder …