Brown Stew (made with beef and no coconut milk)

This is a different version of the Kerala stew made with coconut milk. This has beef, no coconut milk and tastes amazing with white Bread. 

Beef: 1/4 kg

Oil: 2 tbsp

Mustard: 1/2 tsp

Onion: 1 sliced thin

Ginger: 2 tsp minced

Garlic: 1 tsp minced

Green Chillies: 4

Curry Leaf; 2 sprigs

Beef Stock: 1 cup

Maida: 1 tbsp

Pepper: 1 tbsp

Water and Salt: as needed

Cook the beef with pepper and salt in a pressure cooker with a little water.  Keep the beef and stock separately.

Heat oil,  splutter mustard and curry leaves.

Saute, onion, ginger, garlic and green chillies till slightly brown.

In the pan itself, move the onions to one side, add maida and let it brown slightly. Make sure it doesnt burn.

Add the beef stock and required water and let it come to a boil.

Take off stove and serve warm with bread.

Moist Dark Chocolate cake with ganache

It cant get better than this!!!!! Love both butter cream  frosting and ganache but the ganache takes this cake to another level!!!

Sugar: 2 cups
Flour: 1 3/4 cups
Cocoa: 3/4 cup
Baking Powder: 1 1/2 tsp
Baking Soda: 1 1/2 tsp
Salt: 1 tsp
Eggs: 2
Milk: 1 Cup
Veg Oil: 1/2 Cup
Vanilla: 2 tsp
Boiling Water: 1 cup

Heat oven 180 C
Grease and flour a cake tin
Mix together the dry ingredients after sifting
Add all liquid ingredients except water and beat for 2 minutes
Stir in water until mixed and you will have a thin batter.
Pour the batter into the pan
Bake for 35 minutes or till done.
Spread cakes with butter cream frosting or pour the ganache on top.

Butter Cream Frosting

Butter:  200 grams
Icing Sugar: 300 grams
Cocoa powder: 50 grams
Milk: 1 or 2 tbsp
Vanilla: 1 tsp

Beat cold butter until creamy
Add powdered sugar in batches and beat till creamy.
Add cocoa and milk (adding of milk is to give a smooth icing-)
Beat well after each addition blend in vanilla
If frosting is thick, add extra milk.
Beat after each addition.





GANACHE

Dark chocolate: 200 gms
Fresh Cream: 200 gms

Chop the chocolate to small pieces.
Heat the fresh cream in a sauce pan. It just needs to be hot, no need to boil the cream.
Take off fire and mix in the chopped chocolate. Let it sit for a minute. Stir it.
Pour over the cooled cake.

Egg Roast for Upma- Country Style :)

Eggs: 4 hard boiled

Onion: 2 sliced

Mustard: 1 tsp

Curry leaves: 2 sprigs

Ginger: 1 tsp minced

Garlic: 3 cloves minced

Green Chillies; 2 chopped

Tomato: 1 chopped

Garam Masala: 3/4 tsp

Chilly Powder: 1.5 tsp

Turmeric: 1/4 tsp

Pepper Powder: 1/2 tsp

Salt: as needed

Oil: 2 tbsp

Water: 1/4 cup

Heat oil, splutter mustard and curry leaves.

Saute onion, ginger and garlic on low flame till it is properly browned.

Add the tomato and let it get mashed up and wait till oil separates.

Add all the masalas and again saute sprinkling water.

Make gashes on the boiled egg, add to the masala and mix everything properly.

Add the water and salt and let it all get cooked for sometime till water is gone and you get a thick masala.

Serve warm with Upma, Appam or Chapati.