Uthappam

Whenever I prepare a batch of dosa batter, I typically make it as thick as possible. This way I can dilute it to whatever consistency needed for the specific dish I am making. I always make it a point to prepare the batter almost every week. Having the dosa batter ready and available in your fridge is a lifesaver as it opens up so many different possibilities of the foods you can make in a jiffy - dosa, paniyaram, masala dosa and uthappam. Uthappam itself you can make in so many different variations - like onion uthappam, tomato uthappam or a mixed uthappam like this one, not to forget the plain uthappam.
Of the different variations of uthappams, this particular one is my favorite. Hope you would all like this too.
Ingredients:
Dosa batter
Coconut-1/2 cup grated
Onion -1/2 cup sliced
Green pepper-1/2 cup sliced
Tomatoes -1/4 cup deseeded and  sliced
Green chillies - 2-3 (chopped)
Cilantro few (chopped)
Curry leaves - few (optional)
Oil

Method:
Mix onion,green pepper,tomatoes,chilli,cilantro and salt and set aside.
Heat a pan when a it is hot pour a ladle full of the batter onto the hot pan and slightly spred if needed  it should be thick like a pancake.Sprinkle coconut over the batter. Now add the mixed veggies over  the coconut sprinkled batter. See that you do all this immediately after pouring the batter before the batter starts to cook.Drizzle a tsp of oil around the uthappam. Cover the uthappam and  cook for 4-5 mins on low heat.When golden brown, turn drizzle a few drops of oil around the uttappam  and cook for another minute.Serve with chutney of your choice or just tomato ketchup.

Cheesy'N Garlicy Cauliflower Bread

I am yet to see any kid who doesn't like pizza. But that is not the same when it comes to veggies for most kids. One of the complaints that I often hear from moms is about how difficult it is for them to make their little ones have their daily dose of veggies. But what if you can make a pizza with just the veggies only - and tasting as delicious as a real pizza? Well, look no further. This recipe is so easy to make and so...so delicious that your little ones would be after you asking for more.

Recipe Source:Mom,What's For Dinner
Ingredients:
1 &1/2 cups cooked, riced cauliflower
1/2 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
Olive oil
For Topping:
2 tablespoons softened salted butter
 2 cloves garlic, finely minced
1/4 cup grated Parmesan cheese
1/4 cup grated mozzarella cheese
*Optional Marinara sauce for dipping
 Method:

Preheat oven to 450 degrees.
Wash the cauliflower and rice the cauliflower. I minced it in my food processor.The minced cauliflower should be around 1 1/2 cups, for that amount I used half a medium sized cauliflower.Now microwave this for 5 minutes.Let it cool.

Meanwhile prepare your baking sheet or pan by spreading a small amount of olive oil on it and top with parchment paper,I used aluminium foil and it turned out sticky at the edges.
In a medium bowl, stir together 1 cup cauliflower, egg, Parmesan and Mozzarella. Add oregano, crushed garlic and garlic salt, stir.
Transfer to the baking stone or sheet, and using your hands, pat out into desired shape
Bake at 450 degrees for 15 minutes.
Remove from oven.

Mix 2 Tbs butter and garlic in a small bowl and.spread the butter and garlic mixture over baked cauliflower bread and top with Parmesan and Mozzarella cheeses.

Place back in the 450 degree oven until all cheese is melted.
Slice and Serve!

Huevos Rancheros

Today got up late and lazy which is norm for me on any holiday . But I woke up with a big appetite. As I got up late, I thought of combining the breakfast and lunch in one meal - have a big meal that would keep my family full till the dinner-time. When I checked my refrigerator  I had some veggie loaded chillis and some ripe avocados that needed to be used up. As always I had Tortillas  in my pantry. So whipping this up took only about 10 minutes and it was one delicious and wholesome meal.
Huevos rancheros - means "Rancher's Eggs" in Spanish and is a traditional mid-morning food served in Mexican farms. Non-Mexican additions like cheese, sour cream, lettuce etc. also became part of the many variations of the basic recipe over the years.

Recipe source: Foodnetwork
Ingredients
One 15-ounce can whole peeled tomatoes, undrained
1/4 cup fresh cilantro leaves, plus more for garnish
1/4 cup diced yellow onion
1 large clove garlic, peeled and smashed
1 jalapeno pepper (seeded if desired)
1/2 teaspoon kosher salt
5 ounces cured chorizo, casings removed, diced
Vegetable oil
Four 6-inch corn tortillas, plus more for serving, optional
One 16-ounce can refried beansor vegetarian chilli optional
4 large eggs
1 avocado, pitted, peeled and diced, for garnish
3/4 cup (3 ounces) crumbled queso fresco or grated Monterey Jack, for serving
shredded iceburg lettuce
Sour cream, for serving
Method:
In a food processor, combine the tomatoes (with juices), cilantro, onions, garlic, jalapeno, and salt; puree until smooth. Transfer the sauce to a small skillet and simmer over medium heat until slightly thickened, about 10 minutes. Cover and keep warm over low heat.

In a large skillet over medium-high heat, cook the chorizo until browned, about 5 minutes. Add to the sauce and cover again.

Add 1 tablespoon vegetable oil to the fat in the skillet. Place a tortilla in the skillet and cook until light golden but not crisp, about 30 seconds. Flip and cook for 30 seconds more. Transfer to an individual plate. Cook the remaining tortillas, adding a bit more oil to the pan if necessary.

Heat the refried beans, if using, in a small saucepan. Spread the beans on the tortillas.I have used a  chilli that I made with black beans and kidney beans and loaded with veggies

Add another tablespoon of oil to the skillet. Working in batches, crack the eggs into the skillet. Cook until the bottoms are set and the edges golden, 1 to 2 minutes. Turn the heat to medium-low, cover and cook until set, about 1 minute more. Place some lettuce on the tortillas followed by beans or chilli ,sauce top it with 1 egg. Sprinkle with the avocado, cheese and additional cilantro. Top with a dollop of sour cream. Repeat  with the rest of tortillas.

Mocha Chocolate Cake with Butter Mocha Frosting

Valentine's Day had always been just like any other day for me. But it all changed 12 years back. And even more so in the past 3 years. Some of you may be wondering about these numbers. So let me put to a rest all your questions before you come up with your on conclusions.  I had been married for 12 years, and being someone who always believed in love after marriage, Valentine's day had no special significance to me prior to that. And coming back to the significance of the number 3, it was 3 years ago on a Valentine's day that I started this blog - something that brought me friends from all around the globe. Though I don't say this often, I would like to thank all of those who visit me here and those who takes their time to comment. It is you guys who keeps me motivated. Love you folks- I am sure I won't be able to find a  better day to say that to you all.
This Mocha chocolate cake with butter mocha frosting is a perfect cake. If you are a mocha lover you will not be able to stop with just one slice.
Wishing all of you a Happy Valentines Day!
May this Valentine’s Day and all the coming days be filled with love, understanding, and contentment as you journey through life with those you hold dear.
Recipe source (cake): foodnetwork.com
Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Butter Mocha Frosting recipe follows
Method:
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans or as I did one heart shaped pan and cupcake pan . Line with parchment paper or cupcake liners, then butter and flour the heart shaped pan. I made one heart shaped cake and 8 cupcakes with this batter.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place the cake  flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the frosting.I used Bournvita crumbs to decorate the sides and piped the top with more frosting using a round tip

Butter Mocha Frosting
2 1/2cups  powdered sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup butter, softened
1tbs hot water mixed with 1 tbs instant coffee
1 teaspoon vanilla extract
3 tablespoon sour cream
Method:
Combine powdered sugar, cocoa and salt in large bowl. Beat in butter with electric mixer on low speed. Gradually add coffee, vanilla and enough sour cream to make a smooth and spreadable frosting..