Chocolate Mud Cake with Chocolate Ganache Frosting

The best cake for chocolate lovers!!!

Ingredients

Dark Chocolate Chopped: 1/2 cup
All Purpose flour/Maida: 2 Cups
Coco Powder: 1/2 Cup
Baking Powder: 1 Tea Spoon
Baking Soda: 1/2 Tea Spoon
Oil: 3/4 Cup
Milk: 1/2 to 1 Cup
Powdered Sugar: 1 Cup
Egg: 2
Instant Coffee: 1 Tea Spoon
Hot Water: 1/4 Cup

For Ganache
Dark Chocolate: 250gms
Fresh Cream: 200ml

Cooking Time: 40 minutes
Method

Prepare a cake tin by spreading some butter on all sides of the cake tin and then dusting it with some all purpose flour.  
Tilt and remove the excess flour from the cake tin
Line it with a parchment paper. 
Preheat the oven at 170C
Mix coffee in hot water and keep aside
Microwave or double boil the dark chocolate and melt it and keep aside
To the melted chocolate add oil and coffee.  Whisk until it forms a smooth consistency and let it cool well

Sift all purpose flour, coco powder, baking powder and baking soda
Once the chocolate mix cools down add the powdered sugar and using a hand mixer beat well
Add eggs one by one and beat until fluffy
Now add the sifted all purpose flour coco powder mix in batches along with milk and fold in well

The batter should be a smooth ribbon consistency batter
Pour the batter to the prepared cake tin and tap the tin on to the kitchen counter so that any air bubbles trapped inside the batter will be removed
Bake for about 30 to 35 minutes

Insert a tooth pick in the center of the cake and if it comes out clean then the cake is done

Take it out of the oven and let it cool down completely

Frosting the Cake

Slice the cake horizontally into 2 layers.  You can trim off the thick crust.  

For making ganache

Pour the cream to a pan and heat it well.  You can see small bubbles formed 

Now pour this hot cream over the chopped dark chocolate and keep aside for some time

Now mix the chocolate and cream until well combined and becomes smooth

Let it cool well to a spreadable consistency

Assembling the cake

Place one layer of cake on the setting tray

Pour some ganache in the center

Now  spread the ganache evenly to all sides

Now place the second layer of cake

Pour the rest of the ganache and spread all over the cake

Decorate with some grated chocolate and some sugar balls

Keep in fridge for some time.  The ganache will get a darker shade once cooled and set

Cut and serve cold

Note:
Baking time may vary depending on the oven, so adjust it accordingly

Idichakka Thoran / Tender Raw Jack Fruit Stir fry

Malayalis doesn't need an introduction for this dish.........

Ingredients

Idichakka/Tender jack fruit: 1
Garlic: 1 Clove(Optional)
Cumin Seeds: 1/4 Tea Spoon
Grated Coconut: 1/2 Cup
Green Chilly : 2- 3
Mustard Seeds: 1/4 Tea Spoon
Urud Dal: 1/4  Tea Spoon(Optional)
Turmeric Powder: 1/2 Tea Spoon
Coconut Oil: 3 Table Spoon
Dried Red Chilly: 2 - 3
Salt
Water
Curry Leaves

Cooking Time: 15 Minutes
Method

We are using 1 medium sized idichakka

First of all before starting to cut the jack fruit apply a generous amount of oil preferably sesame oil on the knife and your hands.  This is done so that the sticky white gum of the jack fruit will not stick on to your hands or knife
Now chop the outer green part of the jack fruit

Wash the remaining part and chop it to bite size pieces

Cook this adding 1/4 tea spoon turmeric powder and salt

I pressure cooked for 2 whistles and then strained off the excess water.  (Do not over cook)
Once done let the jack fruit cool a bit and then shred it by pounding it using a mortar and pestle.

Or you can pulse it in a mixer or food processor

Crush coconut adding garlic, green chilly and cumin seeds
Heat oil in a wide kadai and add mustard seeds and urud dal.  Once the mustard seeds finishes popping add dried red chilly and curry leaves
Saute for a minute and then add crushed coconut mix

Combine well and cook the coconut mix for 2 to 3 minutes.
Add turmeric powder and little more salt and mix well
Now add the shredded jack fruit and combine well

Cover and cook in low flame for 4 to 5 minutes.  Sprinkle little water if required
Serve hot with rice

Veg Manchurian Gravy

Lets make an Indo Chinese dish today!!!!

Ingredients
For Manchurian Balls
Finely Chopped/Grated Cabbage: 1 Cup
Finely Chopped/Grated Cauliflower: 1 Cup
Finely Chopped/Grated Carrot: 1 Cup
Finely Chopped/Grated Capsicum: 1/4 Cup
Finely Chopped/Grated Onion: 1/4 Cup
Finely Chopped/Grated Green/Red Chilly: 2
Finely Chopped/Grated Ginger & Garlic: 1 Tea Spoon each
Pepper Powder: 1 Tea Spoon
Corn Flour: 2 - 3 Table Spoon
All Purpose Flour/Maida: 3 - 4 Table Spoon
Salt
Oil
For Gravy
Chopped Onion: 1 Small
Chopped Capsicum: 2 Table Spoon
Finely Chopped/Grated Ginger & Garlic: 1 Tea Spoon Each
Finely Chopped/Grated Green/Red Chilly: 2
Soya Sauce: 1 and half Table Spoon
Tomato Sauce: 1 and half Table Spoon
Chilly Sauce: 2 Tea Spoon
Vinegar: 1/2 Tea Spoon
Corn flour: 1 Table Spoon
Pepper Powder: 1/2 - 3/4 Tea Spoon
Sugar: 1/4 Tea Spoon
Oil: 2 Table Spoon
Water: 1 Cup
Spring Onion: For Garnish
Salt

Preparation Time :15 minutes
Method

For making manchurian balls
To a bowl add grated cabbage, cauliflower, carrot, onion, capsicum, ginger, garlic and green chilly

Combine well and add required salt, pepper powder, corn flour and all purpose flour

Adjust the amount of all purpose flour so that you can roll out small lemon sized  balls out of the mixture

You can shallow fry or deep fry the manchurian balls in medium flame until golden brown in color.
Here i am using an appe pan/unniappa kara/ Paniyaram pan to fry the manchurian balls

For than heat an appe pan and drizzle some oil

Reduce the flame to low and place the balls

Cover and cook on low flame.  Flip sides until both sides turn golden brown in color

Once done take it out of the pan and keep aside

For making Sauce/Gravy
Mix corn flour in water and keep aside

To a pan pour oil and add finely chopped/grated ginger,garlic and green chilly

Saute for a minute and add chopped onion and capsicum

Saute till the onion becomes translucent
Now reduce the flame and add soya sauce, chilly sauce and tomato sauce

Combine well and add pepper powder.

Add corn flour water and let it boil

Add salt if required, vinegar and sugar and let it boil until the sauce becomes little thick
Now add the fried manchurian balls and boil for a minute

Switch off the flame and garnish with spring onion and serve hot with fried rice, plain basmati rice, roti or naan

Notes
Adjust the amount of pepper powder as per your taste buds
Adjust the thickness of gravy as per your wish by increasing or decreasing the amount of corn flour
I have used red capsicum.
If you wish to make dry manchurian make the sauce without adding corn flour water.  Make the sauce and add fried manchurian balls and coat it well in the sauce

Falooda

My all time favorite!!!

Ingredients

Mixed Fruits: 1 Cup
Basil Seeds: 1 Table Spoon
Vermicelli: 1/2 Cup
Rose Milk/Milk: 1 Cup
Caramel/Strawberry Syrup:As Required
Ice Cream: Any Flavor 4 Scoops
Cherry/Nuts: As Required for garnish

Cooking Time: 5 Minutes
Method

Soak the basil seeds in enough water and keep aside

Chop the fruits and keep aside. You can use any fruit of your choice.  I have used apple, grapes, banana and orange

You can use packed rose milk or can make by adding rose syrup to milk.  Or you can use just plain milk or add little more ice cream.

Cook the vermicelli adding enough water.  Once done drain off the excess water and let it cool

Now assembling the falooda.  There is no specific order for adding the elements, but i always go by this order.
To a tall glass pour some caramel/chocolate or strawberry syrup. I have used caramel syrup

Now add a scoop of ice cream. I am using pista ice cream

Next add soaked basil seeds

Next we will add cooked vermicelli

Next comes chopped fruits.

Now pour rose milk and again add soaked basil seeds

Continue with vermicelli and chopped fruits.
Continue till the glass is full

Finally add a scoop of ice cream.

Garnish with some cherry or chopped nuts and drizzle some caramel/chocolate/strawberry syrup
Serve right away.