On Your Finger Tips

Monday, March 03, 2008

Crunchy-Topped cocoa Cake

Ingredients :

All-Purpose flour - 1 1/2 Cups
Sugar - 1 Cup
HERSHEY'S Cocoa - 1 Cup
Baking Soda - 1 Tsp
Salt - 1/2 Tsp
Water - 1 Cup
Vegetable Oil - 1/4 Cup + 2Tsp
White Vinegar - 1 Tsp
Vanilla Extract - 1 Tsp
Broiled Topping(Recipe Follows)
Method :
1) Heat oven to 350 degree F.Grease and flour the pan and keep aside.
2) Stir together flour,sugar,cocoa,baking soda and salt.Add water,oil,vinegar and vanilla;beat with a spoon or whisk just until batter is smooth and well blended.Pour batter into prepared pan.
3) Bake 35-45 minutes or until wooden pick inserted in center comes out clean.Meanwhile ,prepare the Broiled Topping; spread on warm cake.Set oven to broil; place pan about 4 inches from the heat.Broil 3 minutes or until top is bubbly and golden brown.Remove from oven.Cool completely in pan on wire rack.
Broiled Topping :
Softened butter or margarine - 1/4 Cup[1/2 stick]
Packed Light Brown Sugar - 1/2 Cup
Chopped Nuts - 1/2 Cup
MOUNDS Sweetened Coconut Flakes - 1/2 Cup
Light Cream or Evaporated milk - 3 Tbsp
Combine everything in a bowl until well blended.

Recipe Source :Easy Baking HERSHEY'S COCOA by Publications International Limited.

Wednesday, February 27, 2008

Soyballs With Corkscrew Pasta

Ingredients :

Soy Chunks - 10-15 Count
Chili Powder - 1/2 TblSp
Turmeric Powder - 1/2 Tsp
Finely Chopped Onion - 1
Worcestershire Sauce - 1 TblSp
Ground Red Pepper(cayenne) - 1/8 Tsp
Garlic,finely Chopped - 2 Cloves
Finely Chopped Fresh Parsley - 1/4 Cup
Tomato Paste - 1/4 Cup
Dried Basil leaves - 2 Tsp
Salt - 1 Tsp + 1Tsp
Whole Tomatoes - 2-3
Cooked Corkscrew Pasta - 4 Cups
Reserve The Pasta Drained Water
Method :
1) Keep immersed the Soy chunks in hot water for 5-10 minutes.When the soy chunks absorb water and become fluffy,wash these twice in fresh water and marinate with little chili powder,turmeric and salt.
2) Keep a tawa on stove,spread 2 tbsp of olive oil and fry these soy chunks,till all sides r done well.
3) Mean while,cook the pasta in hot water with a pinch of salt.when done,fish out the pasta from the water and spread on a plate.Reserve the water for masala.
4) In a separate pan,add olive oil and all the other ingredients except pasta.Use the pasta stock as and when required to make the masala.When the masala is done,add the fried soy chunks and cook for 5 mins with the lid on.The masala is ready,you can serve the masala on the pasta and enjoy this dish or put the pasta into the masala and toss for 1 minute.Serve hot and enjoy!!!

Friday, January 25, 2008

Yogya Fried Chicken/Ayam Goreng Yogya

Ingredients :

2 3/4 - pound fresh chicken,cut into8 pieces
2 - cups water
Oil for deep-frying

Spice Paste :
1 tablespoon - coriander seeds
3 cloves - garlic, peeled and sliced
3M inch - fresh turmeric,
1 tablespoon - chopped palm sugar(optional,I dint use it)
2 tablespoons - oil
A handful - Chopped coriander Leaves

Method :
1) To make the spice paste, grind or blend all ingredients except oil and coriander leaves, until fine. Heat oil in a wok and saute the spice paste for 3 minutes.
2) Add chicken and cook. stirring, until well coated. Add water and simmer, uncovered, until chicken is almost cooked and sauce is dry.
3) Leave to cool.Just before chicken is required. heat oil and deep-fry chicken until it is crisp, and golden brown in color.
That's it,Yogya Fried chicken is ready.Its an Indonesian Dish.I had this book,The Food Of Asia,wanted to try out different dishes from Asia(tried a little,to be on safer side :-)) )So,tried and it was yummyyyyyyy....Actually after trying out and tasting this,I felt,its just like,deep frying the left over chicken from the thick chicken gravy.Its a simple version of this dish.There were 2-3 items which i dint have and I don't know where we get,so omitted it,but still,it was finger licking tasty :-)

Recipe Source : "The Food Of Asia" by Kong Foong Ling.

Tuesday, November 27, 2007


Ingredients :

Syrup :
Sugar - 4 cups
Water - 3 cups
Flour - 1 Tsp
Chenna(Chenna is a crumbly, moist form of Paneer) - 8 Ounce

Method :

1) Make the syrup by bringing the sugar and water to a boil. Turn off the heat and set aside.

2) Combine the chenna and flour and shape into balls. Reheat the syrup and when it is boiling, add the balls and simmer for about 20 minutes. Add another 2 table spoons of water to the syrup every 5 minutes to replace water evaporation: this is essential to avoid having the syrup become too thick.

3) When the cream cheese balls are cooked, remove from the syrup. drain and keep covered in water until required. Serve with one or two spoons of the syrup poured over the top.

Recipe Source :"The food Of Asia" by Kong Foong Ling.

Wednesday, October 17, 2007


Ingredients :

Small size buns - 1 Packet
Onion - 1 Big
Tomato - 1
Green Chili - 3-4
Ginger Paste - 1 Tsp
Garlic Paste - 1 Tsp
Minced Chicken/Shredded Boneless chicken - 1 Pound
Red Chili Powder - 1 Tbsp
Turmeric Powder - A Pinch
Salt - As Required
Garam Masala powder - 1Tsp
Coriander Powder - 1 Tsp
Jeera Powder - 1/2 Tsp
Shredded Coriander Leaves - 2 Tbsp
Egg - 1-2
Oil - 2 Tbsp

Method :
1) Heat 2 Tbsp of oil in a pan,fry the sliced onion till translucent.Add ginger-garlic paste and fry well till the raw smell goes off.
2) Add the slit green chilies and tomato,fry till the tomato becomes soft and cooked well.Now add all the Masala powders mentioned above,including salt and fry well till oil separates.
3)Add the minced chicken to the pan and fry well for 5 minutes.Add little water,cover and cook till the chicken is cooked properly.
4) Check for taste,add required ingredients,if needed.Before you turn off the gas,sprinkle the chopped coriander leaves and mix well.Now you are done with the chicken filling for the bun.
5) Beat the eggs(1-2 depending on the number of buns) and set aside.Now cut the back of the bun to make a small square hole.Remove the cut part of the bun.
6) Stuff the 1-2 Tbsp of filling inside the hole and close the hole with the cut part of the bun,which was removed while making this hole.Repeat this procedure for the rest of the buns.
7) Keep a Pan on the stove at medium flame,add 1 Tbsp of oil.When the oil becomes hot,dip the backside of the bun in the egg mixture and transfer it to the pan.Repeat this procedure for the rest of the buns.Let stand for 1-2 mins,remove from the pan,arrange it on a plate and you are all set to attack the "Bun Surprise" :-)

Recipe Source : Friend

Friday, October 12, 2007


Ingredients :

Butter/Margarine - 3/4 Cup
Sugar - 1/3 Cup + 2 Tbsp
Almond Paste - 1/3 Cup
All Purpose Flour - 1 2/3 Cup
Semisweet Chocolate Chips - 1 Cup
Finely Chopped Pistachios - 1/2 Cup

Method :
1) Preheat the oven to 350 Degree F.Line cookie sheets with parchment paper or lightly grease and dust with flour.
2) Cream butter and sugar in a large bowl until blended.I have added 2 extra Tbsp of sugar since I found it not sufficient.Add almond paste and egg yolk;beat until light.
3) Blend in flour to make a smooth dough.(If dough too soft to handle, cover and refrigerate until firm)
4) Turn out into lightly floured board.Divide in to 8 equal pieces;divide each piece in half.Roll each half into a 12 inch rope;cut each rope in to 2 inch lengths.
5) Place 2 inches apart on prepared cookie sheets.Bake 10-12 minutes or until edges just begin to brown.Remove to wire racks to cool.
6) To give the elegant finish,melt chocolate chips in small bowl over hot water.Stir until smooth.Dip both ends of cookies about 1/2 inch into melted chocolate,then dip the chocolate ends into pistachios.Place on waxed paper;let stand until chocolate is set.
Yummy,chocolate pistachio fingers are ready to be munched any time.

Recipe Source : Choclate Lover's cookies & Brownies by Beekman House

Tuesday, September 25, 2007


Its an Anglo-Indian speciality,Country Captain is essentially leftover meat warmed in a curry and veggie sauce.Its an easy and quick technique that produces delicious results.You can also make this dish with left over tandoori chicken,Roast duck with cinnamon-plum Glaze or any other roast poultry or meat.

Ingredients :
Leftover Cooked Chicken Meat - 3/4 Pound
Unsalted Butter/Olive Oil - 3 Tbsp
Finely Chopped Garlic - 1 Tsp
Chopped Onion - 1 1/2 Cups
All Purpose Flour - 2 Tsp
Worcestershire Sauce - 1 Tsp
Chicken Stock or Heavy Cream - 1/3 Cup
Green Bell Pepper(Cored and julienned) - 1
Red Bell Pepper (Cored and julienned) - 1
Pineapple Cubes,1 inch - 1/2 Cup (Optional)
Roasted Cashews or Almonds - 1/4 Cup (Optional)
Freshly Ground Black Pepper - As Required

Method :
1) Cut the chicken into 1 1/2 inch pieces.
2) Heat the butter in a large heavy nonstick pan over medium high heat.Add the garlic,curry powder and onion and cook,stirring occasionally.For 2 minutes or until the vegetables are barely soft.Add the flour and cook,stirring for 1 minute.Stir in the Worcestershire sauce and cream and bring the sauce to a boil.
3) Add the green and red bell peppers.Reduce the heat to medium and cook,stirring and tossing,for 5 minutes or until the vegetables are barely soft.Fold in the chicken and cook until heated through.Fold in the pineapple(I have not used here).Transfer to a serving platter.
4) Sprinkle with pepper and scatter the cashews or almonds on top and serve immediately.

Recipe Source : Julie Sahni's Indian Cooking