Coffee and Chocolate Pudding

When I saw coffee and chocolate pudding first time at Priya's site (Priya's Feast), I bookmarked it right away to try it. After quick checking of ingredients, I baked it and I need to say the time taken to taste this pudding was just below 30 minutes. I couldn't control myself eating this pudding before I click a picture. It was very gooey, tasty and sinfully delicious. I halved the recipe and served with a tablespoon of whipped cream and a raspberry.

Basic Information:
Preparation Time: <10 minutes
Cooking Time: 15 minutes
Serves: 2-3

Ingredients:



All purpose flour/ Plain Flour/ Maida - 1/2 cup

Baking powder - 1/2 teaspoon

Unsweetened cocoa powder - 1 teaspoon

Brown sugar - 1/4 cup

Milk - 1/4 cup

Butter - 1 tablespoon, melted, cooled to room temperature

Egg - 1/2 well beaten egg

Walnuts - 2 tablespoons, chopped



For Topping:



Brown Sugar - 1/4 cup

Cocoa powder - 1 tablespoon

Strong black coffee - 1/2 cup



Method:



1) Preheat the oven to 180C. Grease 2 medium size or 3 mini ramekins with butter or cooking spray.

2) Sift flour,baking powder and cocoa powder together. Add brown sugar and mix well. Keep aside.

3) Mix melted butter, milk, egg and walnut in another bowl.

4) Pour this wet ingredients to dry ingredients.

5) Mix until all the ingredients are well combined.

6) Spoon the batter into the greased ramekins.  Make sure to maintain the batter level between  1/2 to 3/4  of the ramekins.

7) Sprinkle over the ramakins evenly with brown sugar and then with cocoa powder.

8) Then, pour over the coffee on top of cocoa powder. Do not stir.

9) Bake it for 15-20 minutes.

10) Once done, serve with whipped cream or sprinkle with cinnamon and sugar or serve with vanilla ice cream.

Note:

1) I used only 2 tablespoons of brown sugar and 1/4 cup of black coffee for topping and still it tasted very good.

2) I prepared black coffee using Nescafe instant coffee powder. I think BRU can also workout.

Finger Food For The New Year Party - Spicy Banana Rings

FINGER FOOD FOR THE NEW YEAR PARTY

SPICY BANANA RINGS

Now that Christmas is over, everybody is geared up to usher in the New Year with new hopes, dreams and resolutions. Here we are, ready with a few Finger Foods to add spice and life to your New Year party.

INGREDIENTS

Raw banana - 2 large

Green chillies - 3

Green coriander leaves - 1/2 bunch

Turmeric powder - 1/4 tsp

Pepper ( coarsely crushed) - 1/2 tsp

Cumin seeds - 1 tsp

Asafoetida - 1 pinch

Fresh ginger - a big piece

Bengal gram flour ( Besan ) - 2 tbsps

salt - 3/4 tsp

Cooking oil - for seasoning and roasting

METHOD

1. Wash and halve the bananas and pressure cook without adding water. Set aside to cool.

2. Peel and chop the ginger lengthwise  into slender pieces resembling match sticks.

3. Grind green chillies,coriander and turmeric powder into a thick paste adding a few drops of water if required.

4. Heat 1 tbsp of oil in a pan and add the crushed peppers and the cumin seeds.

5. When they crackle add asafoetida, besan and the ground paste at half minute intervals and saute together for two more minutes and switch off flame and  then add the ginger.

6. Peel the cooked bananas and mash well.

7. Add the banana mash and salt to the sauteed paste.

8. Knead together into a thick dough.

9. Take a lemon size ball of the banana mixture and flatten it on your palm.

10. Make a hole in the center .

11. Arrange a batch of banana rings on a greased hot tava, pour a spoon of oil around each banana ring and roast on low flame.

12. Turn over and cook the flip sides of the banana rings till they become golden in colour.

Remove the Spicy Banana Rings on to a plate.

Enjoy the Spicy Banana Rings with tomato sauce, mint chutney or any other delicious dip of your choice.

Minty Carrot and Peas Rice - Day 6, Blogging Marathon #11

This Rice is an inspiration from Suma's Cilantro-Carrot Rice. Instead of, Cilantro, i have used Coriander. The Rice was very flavorful and Spicy. We didn't feel like having any side-dish with the rice, Plain Yogurt was suffice.

Ingredients

3 Cups Cooked Rice

2 Medium Carrots, Peeled and Grated

1/2 Cup Frozen Peas

1 medium onion, chopped

Salt to taste

To Grind

2 Fistful of Fresh Mint Leaves

3 Green Chillies

2 cloves of Garlic

1 inch Ginger

1 tbsp Freshly grated coconut

Method

• Grind the ingredients under "To Grind" in a Mixer to a fine paste  with 1/4 Cup Water.
• Heat a Non-Stick Pan, splutter cumin seeds/jeera, add onions and saute till translucent.
• Add Carrots and saute for 2-3 minutes.
• Add the ground paste and Peas and mix well. Let it cook until all the liquid is absorbed. Add salt and mix well.
• Take it off the flame. Add the Cooked Rice and Mix well. Serve Warm.  

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10