Monday, January 25, 2010

Heppy Budday!

Its birthday time! I always bake for C on his birthdays and this year was no exception! He is a big fan of muffins or cupcakes rather than the big ones and so I decided to bake this classic! The basic recipe is from here. I say it makes a great birthday cake..... and its so super gooey ! :P.... Give it a try and let me know how you like it!

What you need:

Flour: 1/3 cup
sugar: 1/2 cup
chocolate:~ 2 cups chocolate morsels( Any of your favorite brand will do. I used the Ghirardelli bitter sweet chocolate morsels)
light cream:4 -5 tbsp
Eggs:2 beaten
baking powder: a pinch
baking soda: a pinch
butter: 1/2 cup and extra for the ramekins( at room temp)
salt:a pinch

Preheat the oven at 350F.
Generously wipe the ramekins with softened butter moving from bottom to the walls. Set aside.
Sift flour,salt, baking powder and baking soda together and keep aside.
In another bowl whisk the eggs ans sugar together.
In a separate microwave proof bowl put the chocolate morsels together and heat on high for 30-45 seconds. Next take it out and mix with the light cream and softened butter to get a smooth consistency.Set aside.
Now add the egg mixture to the flour whisking simultaneously. next add the chocolate mixture once it is cooled to room temperature.
Whisk lightly so as to fold in the mixture.
Scoop out equal portions in the buttered ramekins.*
Bake for 12 minutes for a molten center and 15-18 minutes for a firmer center. Cool for 5 minutes and then with a serrated knife pry out the edges . Next tip it over a dish so the the cake comes out upside down.
Enjoy warm with a dollop of caramel ice cream!

* I did not have ramekins and so I buttered my muffin pan and it turned out fine.

Saturday, January 2, 2010

HAPPY NEW YEAR with Malpoa!

Happy New Year everyone! This is just wishing everybody great health and wealth and sending loads of love to all who care to visit this blog of mine !:)

Malpoa is a traditional bengali sweet dish that is served in all festivals and even in weddings. The deep fried pan cakes (well sort of!) dripping in thick sugar syrup is a favorite among all ! It is simple to make and you can tweak it as you like: like you can add kheer to the batter, or condensed milk, or maybe some chopped dry fruits and some strands of saffron . But what I made for New year was the simplest version and served hot after lunch or dinner it is simply a mouth watering delight!

What you need:
flour--1 cup
Suji/ semolina--4 tbsp
milk --1 and 1/4 cup
sugar--1 tbsp
grated coconut--1/2 cup
oil-- for frying

Sugar syrup:
2 cups sugar
1 and 3/4 cup water

Over low heat , in a pan boil the sugar and water to a syrup .It should be hot but not boiling.

Meanwhile in a bowl mix all the ingredients and whisk so that there are no lumps.
Now heat oil in a pan and add a ladle full of batter. Fry until golden brown on both sides.
Directly add the malpoa to the sugar syrup and let it soak for a couple of minutes.
Serve hot!