Coffee Chocolate Mascarpone Layered Cake

It was my hubby’s birthday a couple of days ago and unlike every year this time he was pretty sure of the cake he wanted! He had seen the picture of this cake on my FB feed and asked me to make it… I knew I didn’t have to worry about how the cake would turn out as I trust Deeba’s recipes blindly and from experience I know her recipes always turn out perfect :)…. Like we expected this is a beautifully flavored, 6 layers of delicious cake which you will definitely like if you are a coffee lover! I followed the recipe as is, but added a little rum in the filling and frosting. Also I reduced the gelatin in the filling to 1 tsp as I used heavy whipping cream… Only trouble I had was the frosting… mine turned out a little loose and it was difficult for me to frost it on to the cake so I added a little gelatin to the frosting to make it thick… The procedure is a little lengthy and elaborate  but if you split the work and start making a day or two  ahead, it will be an easy job…. But worth the effort for a beautiful 6 layered Coffee Chocolate Mascarpone Cake!

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Erachi Unakkiyathu / Sundried Beef with spices & Unakka Erachi Chammanthi Podichathu (Thoran)/ Dry Beef Chutney Powder

Unakka Erachi or Sun dried beef is a specialty of Kerala cuisine especially among Kerala Christians but not as popular as unakka meen / sundried fish that is easily available in shops. My grandmother and aunt used to sun dry beef and we used to always get a share of it. With that mom used to make these awesome side dishes that goes very well with boiled rice and kanji (rice gruel) which is undoubtedly an ultimate comfort food. Also these Unakka Erachi side dishes are excellent as short eats with alcohol and Kallu (Toddy)..... I am sure if I have any male readers, they will totally agree with me on this :).....

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Kanjiyum Payarum / Rice Gruel and Lentils Stir Fried with Coconut ~ Good Friday Special

In Kerala, among the Jacobite community, Kanji is served after the long service at church on Good Friday. We spend almost 6 to 7 hours in church, fasting, and when the service is over, piping hot Kanji is served in manchatti /earthen bowl along with Vanpayar Thoran, Kadumanga Pickle and Pappad. It is bliss to have Kanji at church especially when you are super hungry!  I follow this tradition every year and this year I made both Vanpayaer and Chrupayar thoran because I like Vanpayar thoran and hubby likes Chrupayar thoran with Kanji…. Also we had Lime pickle, Sweet Mango Pickle, Pappad and yogurt!

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Kappalangaum (Omakkaum) Payarum Thoran (Stir Fried Raw Papaya & Red Gram with Coconut)

Part-3 of my Papaya/ Kappalanga/Omakka Series....

Kappalangaum (Omakkaum) Payarum Thoran (Stir Fried Raw Papaya & Red Gram with Coconut)

Ingredients:
Kappalanga/Omakka (RawPapaya) -1/2 medium, chopped fine
Vanpayar (Red Gram)-1/2 cup
Freshly grated coconut- 1/2cup
Chumannulli (Shallots) -8-10nos ( or Onion -1 small)
Dry red chilles-3-4 nos
Garlic - 2clove
Jeerakom (Cumin Seeds)-1/2tsp
Turmeric powder- 1/4tsp
Salt to taste
Mustard seeds - 1/4tsp
Curry Leaves- a spring
Oil - 1tsp

Method:

• Pressure cook vanpayar (red gram) with enough water and salt and keep aside.
• Peel skin and remove seeds inside the papaya.
• Clean it well and finely chop/ grate it. (I used my food processer to chop the papaya). 
• Ground coarsely, coconut, shallots, dry red chilies, garlic, cumin seeds, turmeric powder and salt.(Also uses food processer for this) 
• Heat oil in a frying pan and splutter mustard seeds. 
• Add coarsely ground coconut mixture and curry leaves and sauté for a minute. 
• Add chopped papaya and vanpayar (red gram). Mix well, cover and cook on low flame for 5 minutes. 
• Open lid and stir well until all the water in it evaporates.
• Serve hot

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Kappalanga / Omakka Thoran (Stir Fried Raw Papaya with Coconut)

After some of the high calorie posts, here I am with a simple thoran with Kappalanga/ Omakka (Papaya). Thoran is a Kerala dry side dish made of a finely chopped / grated vegetables or leaves mixed together with grated coconut and spices, briefly stir fried on a pan. Recently when my hubby went for a short trip to Kerala, raw papaya/ kappalanga was one of the items in my huge list of things that he had to bring back. So my dad send me a big papaya / kappalanga, and I knew if I made the whole thing as one dish I will end up throwing it in my trash after a few days. So I made 2 types of thoran and 2 types of pickles with one kappalanga ;)…. That way I didn’t waste my papaya and you guessed it right… I will be posting all of them here soon… so this is part-1 of my papaya/ kappalanga preparation ;)....

Kappalanga /Omakka Thoran (Stir Fried Raw Papaya with Coconut)
Ingredients:
Kappalanga/Omakka (RawPapaya) -1 cup, chopped fine
Grated coconut- 1/4cup
Chumannulli (Shallots) -5nos ( or Onion -1 small)
Green chilles-1 or 2 nos
Garlic - 1clove
Jeerakom (Cumin Seeds)-1/4tsp
Turmeric powder- a pinch
Salt to taste
Mustard seeds - 1/4tsp
Curry Leaves- a spring
Oil - 1tsp

Method:

• Peel skin and remove seeds inside the papaya.
• Clean it well and finely chop/ grate it. (I used my food processer to chop the papaya).
• Grind coarsely, coconut, onion, green chilies, garlic, cumin seeds, turmeric powder and salt.
• Heat oil in a frying pan and splutter mustard seeds.
• Add coarsely ground coconut mixture and curry leaves and sauté for one minute.
• Add chopped papaya. Mix well, cover and cook on low flame for 3 minutes.
• Open lid and stir well until all the water in it evaporates.
• Serve hot as a side dish with boiled rice.

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Unakka Chemmeen Chammanthi Podichathu / Dry Prawns Chutney Powder :)....

My dad loves fish and he insisted on having fish every day. So when fresh fish was not available mom used to make curries like chemmenum mangayum, unakka meenum vazhakkayum,unakka meenum murigakkayum or dry side dishes like unakkameen varuthathu, unakkameen chamanthi or this chammanthi podi. Recently I grabbed a packet of dry prawns and I phoned my mom’s sister for the recipe ;) This easy to make quick side dish goes very well with boiled rice and is best served with Kanji (rice gruel) :)...…Yummy….:)

Unakka Chemmeen Chammanthi Podichathu (Dry Prawns Chutney Powder)

Ingredients:
Clean Dry Prawns-150gm
Chumannulli / Shallots-10
Grated Coconut- 1 ½ cups
Green Chillies-3-4
Curry Leaves-1 stalk

Method:
Grind coarsely all the ingredients together in a mixy. Heat 2 tsp oil in a pan and sauté the ground mixture stirring well, add salt if necessary. Serve hot as a side dish with Kanji (rice gruel) or with rice, curd and a mezhukkupuratti or thoran.

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Chundum Payarum Thoran (Vazha chundu/ Vazhakoobu) / Banana Flower & Red Gram Stir fried with Coconut

After an array of sweet indulgence posts here is a simple nutritious side dish from God’s own country :) …



Ingredients:
Vazha chundu (Banana Flower)-1 small
Van payar (Red Gram)-1/2 cup
Freshly grated coconut-1/2 cup
Chumannulli (Shallots)-6-8
Dry red chillies-2-3 nos
Jeerakom (Cumin seeds)-1/2 tsp
Garlic cloves-2
Turmeric powder-1/4 tsp
Salt to taste
Curry leaves- few
Mustard seeds-1/4 tsp

Method:

• Clean and remove the outer layer of vazha chundu and chop finely.
• To prevent discoloration of vazha chundu rub the chopped vazha chundu with a table spoon of oil and little salt and keep aside.
• Pressure cook van payar with enough water and salt and keep aside.
• Ground coarsely, coconut, shallots, dry red chilies, garlic, cumin seeds and turmeric powder.
• Heat 2 tsp oil and splutter mustard seeds.
• Add coarsely ground coconut mixture and sauté it for a minute.
• Add chopped vazha chundu and cooked van payar, mix well and cover with a lid and cook in slow flame for few minutes or until all the water evaporates.
• Serve hot with rice!

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Cabbage and Carrot Thoran

Ingredients:

Cabbage -1 cup, shredded
Carrot - 1 no, grated
Freshly grated coconut- 1/2cup
Onion -1 medium
Green chilles-3 nos
Garlic -3 cloves
Cumin Seeds-1/4tsp
Turmeric powder- a pinch
Salt to taste
Mustard seeds - 1/2tsp
Curry Leaves- 2 springs
Oil -1tblsp

Method:

Grind coarsely, coconut, onion, green chilies, garlic, cumin seeds and turmeric powder and salt. Heat oil in a frying pan and fry mustard seeds. Add coarsely ground coconut mixture and curry leaves and fry for one minute. In to this add shredded cabbage and grated carrot. Mix well, cover and cook on low flame for 3 minutes. Open lid and stir well until all the water in it evaporates. Serve hot as a side dish with boiled rice.

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Palak Thoran (Stirfried Spinach with Coconut)

Ingredients:

Spinach - 1 bunch
Onion - 1 medium
Green chilies- 3-4 nos.
Freshly grated coconut- 1/2cup
Garlic -5 cloves
Cumin Seeds-1/4tsp
Mustard seeds - 1/2tsp
Turmeric powder- a pinch
Oil -1tblsp

Method:

Wash and shred palak (spinach). Ground coarsely, coconut, onion, green chilies, garlic, cumin seeds and turmeric powder Heat oil in a frying pan and fry mustard seeds. Add coarsely ground coconut mixture and fry for one minute and add shredded palak. Keep on stirring on high flame until all ingredients mix well and all the water in it evaporates. Check salt and serve hot as a side dish with boiled rice.

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Coriander Leaves Thoran/ Stir Fried Cilantro with Coconut

Ingredients:

Coriander leaves (Cilantro)- 1 bunch
Onion - 1 medium
Green chilies - 3-4 nos.
Freshly grated coconut - 4tblsp
Curry leaves - few
Salt -to taste
Mustard seeds - 1/2tsp
Small onion - 3nos.
Oil -2tblsp

Method:

Wash and chop coriander leaves, onion and green chilly. Mix together coriander leaves, onion, green chilly, grated coconut and salt and keep aside. Heat oil in a pan put mustard seeds, then add sliced small onions and curry leaves. When the onions become light brown add the above coriander - coconut mixture and mix well. Reduce the heat and cover the mixture with a lid and cook for 3-4 minutes. Serve hot as a side dish with boiled rice.

This is my entry to JFI - Cilantro hosted by Cilantro

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