February 18, 2011
For all practical purposes this is a cake. Except that it is made in a loaf pan to give an appearance of a loaf of bread. We love this here at home, made it plenty of times and just can't seem to get enough of it.
The chocolate on top adds to the decadence and the sensual aspect of this loaf, you could totally omit this if you watching what you eat.
Adding oil instead of butter yields a very moist cake, whereas you can't beat the buttery taste when you add the latter. I don't care that much for the buttery goodness, so I add any neutral tasting oil to it.
Ahem, I could write more... but really, if you will excuse me, I need to get back to eating my slice... :)
Chocolate and Walnut Loaf
Whole wheat pastry flour - 2 cups
Sugar - 1/2 cup
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Egg - 1
Skim milk - 3/4 cup
Vegetable Oil/Butter - 1/3 cup
Vanilla - 1 tsp
Semi sweet chocolate chips - 6 oz.
Chopped walnut - 1/2 cup
Melted chocolate - To drizzle on top
Preheat oven to 350F.
Cream together butter and sugar together using a hand/stand mixer. Add egg and vanilla and beat well.
Sift together baking soda, powder and flour.
Add the flour mixture and milk alternating between the both till everything is combined.
Fold in the chopped walnuts and chocolate chips.
Transfer the mixture onto a greased loaf pan and bake at 350F for about 45-55 min.
Check if the loaf is done using a toothpick. Insert it into the middle. It should come out clean.
Let it cool on a wire rack and then drizzle melted chocolate on top. The top of the loaf will be cracked a little bit. It is normal.
February 15, 2011
Me missing from the blogging scene is not even a surprise now! I love cooking and blogging, but other things take priority every now and then like it rightfully should, so this time I am not even going to the why and what of my absence. But I am happy to blog at the moment and I will relish this till I am done with this post.
Idli Manchurian is not something I ate a lot or was familiar with when I was back home. I probably have had it a couple of times, not because I did not like it but because it was way too greasy and unhealthy. It is made by frying the Idli pieces that were dipped in batter and then stir fried with vegetables and sauces. Sounds yummy right? I know!
For my version, I baked them (vs. frying) and tossed it with a bunch of crunchy vegetables and tomato sauce and called it a day! It tasted good and knowing that I am eating something good made me a very happy camper right there in my kitchen.
Baked Idli (Rice cakes) Manchurian
Steamed Idli (Rice cakes) - 6-8 cut into cubes
Carrot - 1 cup shredded
Green pepper - 1 cup shredded
Cabbage - 2 cups shredded
Ginger - 2 tsp chopped
Garlic - 3 tsp chopped
Mint leaves - 1 cup chopped
Curry leaves - About 6 leaves chopped
Spring Onion - 1 cup chopped lenghtwise
Salt - To taste
Soy sauce - 2 tbsp
Tomato ketchup/sauce - 2 tbsp
Corn flour - 1 cup (Chick pea flour/besan flour should also work)
Rice flour - 2 tbsp
Chilly powder - Depending on your heat level
Turmeric powder - 1/4 tsp (optional)
Black pepper -1/2 tsp
Oil - 2 tbsp + 2 tbsp
Preheat oven to 400 F.
Mix the corn flour, rice flour, salt, 2 tbsp oil, chilly powder (about 1/2 tsp), turmeric powder with a little water to make into a paste.
Add the idli pieces and mix well. The batter should be just enough to coat the pieces.
Spread it evenly on a greased baking sheet and bake until lightly brown and the coating of batter is baked. Check after 15 minutes of placing the tray in the oven.
Meanwhile in a large wok, add the oil, when hot add the curry leaves, ginger, garlic, pepper. Then add the veggies and stir fry with some salt. Add the mint and spring onions, soy sauce and tomato sauce at last. Now, add the baked idli pieces and mix well till it absorbs all the sauce and flavors from the veggies and herbs.