Mexican Chocolate Cake

This moist and delicious chocolate cake gets an extra kick from the cinnamon and cayenne.

1 1/2 cups flour, sifted
1 cup sugar (try Florida Crystals brand)
4 Tbsp. cocoa powder
1 tsp. baking soda
1 tsp. cinnamon
1/2-3/4 tsp. cayenne pepper
1 tsp. vanilla extract
1 Tbsp. distilled white vinegar
5 Tbsp. vegetable oil
1 cup cold water
Confectioners’ sugar for garnish


• Preheat the oven to 350°F. Lightly grease a 9-inch cake pan.
• In a medium bowl, sift together the flour, sugar, cocoa powder, and baking soda. Stir in the cinnamon, cayenne, vanilla, vinegar, oil, and water. Mix until just combined.
• Pour into the prepared cake pan and cook for 30 to 35 minutes, or until a knife inserted into the center comes out clean. Let cool.
• Dust with the confectioners’ sugar before serving.

Makes 8 to 10 servings

Note: This recipe goes great with a spicy dark-chocolate sauce. To make the sauce, melt 2 squares of dark chocolate with 1/4 cup water or soy milk. Stir constantly until the chocolate is melted. Stir in 1/2 cup sugar and cook, stirring constantly, for 5 minutes. Remove from the heat and stir in 3 Tbsp. vegan margarine, 1/2 tsp. vanilla, and cayenne pepper, to taste.

Hazelnut Chocolate Cupcakes

Ingrediants

1 Cup Whole Wheat Flour
0.5 Cup Toasted Hazelnut Meal (see note below)
1/3 Cup Cocoa Powder
1/2 tsp Baking Soda
Pinch of Salt
3/4 Cup Sugar
1 Cup Brewed Coffee (1 cup warm water + 1tbsp instant coffee)
1/2 Cup Canola Oil
2 tsp Vanilla Extract
2 tbsp Cider Vinegar

Preparation -

Preheat oven for 375F.

Line the mini muffin pan with paper cupcake liners.

Mix flour, sugar, cocoa powder, hazelnut meal, baking soda, salt. Make sure everything is mixed well.
Now add oil, brewed coffee, vanilla extract together. Mix well using food processor or whisk.
Add the mixed dry ingredients to the mixed oil-coffee mixture in two batches. Make sure everything is mixed well.
Add vinegar and mix quickly. Avoid over beating.
Fill the cupcake liners. Bake for 12-15 minutes or until the toothpick inserted in the middle comes out clean.
It makes around 30 mini cupcakes or about 12-15 normal sized cupcakes.

Note - Layer 1/2 cup raw hazelnuts on a cookie sheet and keep it in the oven for 15 minutes at 250F. Turn it in 7-8 minutes. Cool it for few minutes and pulse it in grinder to make hazelnut meal.

Tips -
You can use almond, walnuts instead of hazelnuts.
If you do not want to use coffee, just use plain water.

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Thai Spicy Eggplant with Sweet Basil

1 cup jasmine rice
2 Tbs. peanut or vegetable oil
1/2 to 1 tsp. crushed red pepper, or to taste
3 baby eggplants, cubed into bite-sized chunks
1 medium-sized onion, diced
1 medium-sized red bell pepper, seeded and diced
4 cloves garlic, finely chopped
2 Tbs. white vinegar
3 Tbs. dark soy sauce, such as tamari
2 Tbs. dark brown sugar
20 leaves fresh basil, shredded or torn

DIRECTIONS

Cook jasmine rice according to package directions.
Meanwhile, heat a deep skillet or wok-shaped pan over high heat. Add oil and crushed red pepper, and let sizzle for 10 to 15 seconds. Add eggplant, and stir-fry for 2 to 3 minutes. Add onion, bell pepper and garlic, and stir-fry for 3 minutes more. Add vinegar and soy sauce. Sprinkle with sugar, and toss for 1 or 2 minutes longer.
Remove pan from heat, add basil leaves and toss to combine with eggplant. Serve over hot cooked rice.

Vegetarian Thai Green Curry (Vegan)

Ingrediants

1 + 1/2 cups medium-firm tofu, cubed, OR canned chickpeas (your choice)
1 green bell pepper, chopped into bite-size pieces
1 to 1+1/2 cups chopped asparagus OR green beans
generous handful cherry tomatoes
3/4 can coconut milk
3/4 cup vegetable OR faux chicken stock (for a creamier curry, see note below recipe)
1/2 cup fresh Thai basil OR sweet basil
Optional: 2-3 fresh or frozen kaffir lime leaves
Optional: Other vegetables of your choice (see suggestions below recipe)

GREEN CURRY PASTE:
1 stalk lemongrass, thinly sliced, OR 3 Tbsp. frozen prepared lemongrass (available at Asian stores)
1/4 can coconut milk
1-3 Thai green chilies OR jalapeno
1 compressed cup chopped coriander/cilantro, leaves & stems
1 shallot, chopped
4-5 cloves garlic
1 thumb-size piece galangal OR ginger, sliced
1 Tbsp. soy sauce
2 Tbsp. fresh lime juice
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground white pepper (available in most supermarket spice aisles)
1 tsp. brown sugar
1/2 tsp. sea salt

Preparation:

Place all 'green curry paste' ingredients in a food processor or blender and blitz to create a fragrant green curry paste (you may need to add more coconut milk if using a blender). To make sauce by hand: Mince and stir all sauce ingredients together in a bowl, OR use a pestle & mortar to mash dry ingredients followed by liquid ingredients. Set aside.
Place a wok or large frying pan over medium-high heat. Add a little oil and swirl around, then add all the green curry paste you just made. Stir-fry 1 minute to release the fragrance.
Add the tofu or chickpeas. Stir-fry until well saturated with sauce.
Add the stock, plus the lime leaves (if using). Stir and reduce heat to medium-low. Gently simmer 5 minutes.
Add 1/2 can coconut milk, plus the green vegetables (except basil) and continue simmering another 3-4 minutes.
Add the cherry tomatoes and simmer 2-3 more minutes. Avoid over-cooking the vegetables - you want the tomatoes to keep their shape and the green veggies to retain some of their crispness.
Remove curry from heat and taste-test it for salt and spice. If not salty enough, add a sprinkle more salt. If too salty for your taste, add another squeeze of lime juice. If too spicy, OR if you'd like more sauce, add what is remaining of your can of coconut milk. If you'd like it sweeter, add a little more sugar.
Serve directly out of the wok, or transfer to a serving bowl. Sprinkle over the fresh basil (slice larger leaves into shreds). Sliced red chili can also be used as a topping, or to add more spice (as shown). Serve with plenty of Thai jasmine rice, and ENJOY!

For a Creamier Green Curry (as shown): Substitute stock with 1/2 can evaporated milk, OR 3/4 cup (more) coconut milk for vegans.

Other Vegetables that Work Well in this Recipe: yam or sweet potato, squash or pumpkin, snow peas, eggplant, broccoli, water chestnuts, bok choy, bamboo shoots, canned baby corn.

Tur ji paut

Ingredients

2 cups tur dal soaked for 2hrs
4 pieces of kokum
5 to 8 chilies
½ ginger cut into small pieces
Pinch of hing
2tsp ghee
Salt & haldi to taste
Gud to taste
1 tsp mustard seeds
1 tomato chopped in big pieces
Hand full of curry leaves

Method

Boil the dal. In a tadka katori take little ghee add mustard seeds when the stop spluttering add hing, curry leaves. Add this to the dal then add haldi, salt, kokum, chilies, ginger, Gud & tomatoes. Boil for 20 min

Serve hot garnish with coriander leaves

Tridali paut

Ingredients

for main preparation:
1 1/2 glass of water
½ cup channa dal
1 cup moong dal
½ cup tur dal
5to8 green chilies
a small pc of ginger
4 pieces of aambeli ( dry mango)
turmeric and salt to taste
for tadka:
1/2tsp jeera
4-5 red chilies
a pinch of hing(asafetida)
2tsp ghee
8-10 curry leaves
for garnishing:
fresh green coriander leaves

Method
In a pressure cooker put all the 3 dals,1 1/2 glass water, boil for some time and wait for 1 whistle. mash the boiled dal with a mini-primer, add dry mango ,salt, turmeric powder chopped green chilies and ginger cut into small pieces, then add some water(as per your requirement for how dense u want the dal to be) and boil for 10 min. then prepare for tadka
in a tadka katori take little ghee, pinch of hing, curry leaves, dry red chilies, jeera and cook till spluttering sound of jeera is heard.
Add this tadka to the boiled dal and cook for 5-10 more minutes.
Your Tridali paut is ready
serve hot in a glass katori and garnish with fresh green coriander leaves.