Chocolate Cheese Mini Cupcakes

A rich and chocolatley mini cupcake with a lovely soft cheesecake filling is a perfect little bite that can satisfy any sweet craving .The chocolate batter will rise and will make the perfect shell for the cheesecake filling.This can be made in regular sized muffin tins ;but I love to make mini cupcakes.Here is my valentine day tribute to everyone .Enjoy !!


INGREDIENTS
Chocolate Batter::
1 1/2 cups all purpose flour
1 cup light brown sugar
1/3 cup natural unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup water
1/3 cup vegetable oil
1 tbsp white vinegar
1 tsp vanilla extract
Cheesecake Filling::
8 oz cream cheese softened
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract



DIRECTIONS

1. Preheat oven to 350 degree F and grease the muffin tins.


2. For making the cream cheese filling , cream the cheese well using an electric mixer.Then add sugar , vanilla and egg . Beat until creamy and set aside


3. For chocolate batter , sift together all the dry ingredients to a large bowl(flour , sugar , cocoa powder , baking soda and salt).


4. In another small bowl mix all the wet ingredients well (water , oil ,vinegar and vanilla). Make a well , in the middle of the dry ingredients and pour the wet ingredients into the well . Mix well using a wooden spatula .


5. Pour the chocolate batter into the muffin tins , half filled . Then spoon couple of tsp of cheese filling onto to the center of each cupcake.


6. Bake in the oven , till the cream cheese part is slightly browned and a toothpick inserted in the chocolate part comes out clean.Medium muffins cups take about 25 minutes and smaller one takes about 17 minutes.Remove and cool down completely.

Creamy Cauliflower Soup

I think , soups especially the pureed soups are the best way to push as much as vegetables as possible into our kids . Simmer and cook vegetables in broth with spices , then puree it to a creamy consistency , add some extra heavy cream or sour cream to make it even creamier .. aaahh .. its perfect and ready for kids . Here is one of my favorite.

INGREDIENTS
1 medium cauliflower chopped
1 onion chopped fine
2 carrots diced small
1 potato diced
2 sticks of celery chopped
2 tsp ginger garlic paste
2 garlic cloves minced
2 bay leaves
1 green chilli chopped
3 cups chicken(or vegetable) stock
1 cup low fat milk
2 bay leaves
juice of half lime
2 tbsp olive oil
1/4 tsp nutmeg powder
salt ,pepper ,sour cream,hot sauce (as required)


DIRECTIONS

1. In a heavy bottomed pot , heat the oil .Add the minced garlic and bay leaves;Stir for a couple of seconds . Then add the chopped onions , ginger garlic paste and green chilly. Stir fry till onions are soft . Then add all the vegetables with 1/2 tsp salt and pepper . Stir fry for 3-4 minutes .


2. Now add the liquid , which is 3 cups stock(or plain water) and 1 cup milk.Stir well ; Cover and bring to a boil.Then lower the heat and simmer for 30-45 minutes or till vegetables are tender.


3. Now take the bay leaves out . Let the soup cool down a bit.Then using a food processor or blender , puree the soup in batches to a very creamy consistency.Transfer the pureed soup back to the pot and heat it well.


4. Add the nutmeg and lime juice ; Taste and add more salt/pepper if required.


5. Serve with a hot sauce and a big dollop of sour cream.You can also add some chopped green herbs(cilantro , parsley or chives)

Kerala Idiyappam

This is my saturday breakfast . It takes some time and is a little painful ; but worth every bit of time spend. This is usually made from fine rice flour . I use the regular packet rice flour we get in indian grocery shops . But if you get idiyappam flour , which is the fine and well roasted version , get those . Idiyappam can be served with a variety of sides , my favorites being egg roast , beef fry and vegetable kurma . And if you add some sugar to the coconut , you get the sweet version ; which is a perfect evening snack.The ingredients are fine rice powder , salt , a bit of vegetable oil and water . You need the idiyappam press , idli moulds and a steamer for making these .And here is the recipe for Vegetable Stew.




METHOD
















STEP 1: Take 2 glasses for rice powder with about 1 tsp of salt and 2 tsp vegetable oil . Mix well using awooden spoon















STEP 2: Bring 3 cups of water to a rolling boil . Add half of the water to the rice , mix . Then add the rest of the water and mix well .














STEP 3: Sir well till the rice forms a soft dough.















STEP 4: Grease idli moulds .Place about 2 tsp of fresh grated coconut into each mould. Then pass the idiyappam dough through the press and form one appam in each mould















STEP 5: Steam the appams for about 7 minutes .Serve with your favorite curry