Super Moist Eggless Chocolate Cake

I made this fantastic and super duper easy and super moist eggless chocolate cake and "adorned" it with chocolate ganache for the Mothers Day celebration.

Qatar celebrates Mothers Dayon Wednesday, March 21.  We, however decided to have it on saturday instead...

It was a pot luck party with some games, arts and crafts demonstration, slide presentation on mothers, exchange of gift and last not least food, food and more food......

Guess like many other good things, you just can't separate ladies and good food....

I made an eggless moist chocolate cake..To my surprise it turn out very good.  The cake itself is good enough without topping but I decided to have a simple one to just "make up" the cake....

Thank you to Sister Nor of http://www.secubitgaramnor67.com for sharing her recipe.  Lets look at the recipe.

Super Moist Eggless Chocolate Cake
courtesy of http://www.secubitgaramnor67.com

Ingredients
1 cup flour
1tsp baking powder
1/2 tsp soda bicarbonat
1/2 cup of cocoa powder
2 tbs milk powder
1 1/4 cold water (water from fridge)
1 cup of brown sugar
1 tso of vanilla essence
1/2 tsp of coffee emulco or chocolate emulco (I use chocolate emulco)
a dash of salt
1/2 cup of cooking oil or corn oil (I use sunflower oil)
1 tsp lemon juice or vinegar

Chocolate Ganache - click here for the recipe.

How to do

• Heat oven at 160C
• Grease and line baking tin.
• Sieve baking powder, soda bicarbonat, flour and cocoa powder into a big bowl.
• Add in sugar, salt and milk powder, mix well.
• Add in water, vanilla essence, oil and chocolate emulco, whisk carefully and slowly till all mix well and without any lumps.
• Finally add in lemon juice/vinegar - mix immediately and thoroughly.
• Pour into lined tin and bake for 40mins or till done when tested.
• Let it cool and deco as you wish.

Pesarrathu - Green Dhall Dosa

I was browsing for something simple to make for dinner and found this this one from Var Re Vah. What got my attention is the whole idea of making dosa without fermeting, emm how is that possible...and also using green dhall (whole moong dhall) as your main ingredient - well I made them a few nights ago for dinner.  I would definitely recommend this especially when you have guest coming and you may not have dosa batter at hand. 

Normally for the whole green dhall, I had cooked like I would for dhall with maybe some potatoes and with onions/chillies.

A typical dosa batter would be by soaking the urad dhall and rice for several hours, usually overnight, grind and let it to ferment for several hours and this I hate it when it does not ferment well.  I never like adding any kind of yeast.  I like the way my mum taught us - soak overnight, grind, add it to salt and leave it at a warm temperature.

However, with pessarathu it is a 1,2 and 3--- soak, grind and you are ready to cook...

Pessaruthu is an Andra Pradesh speciality - Andhra Pradesh is one state on the southern side of India, Telugu speaking people.  You can check out more on google.

Lets look at the ingredients

1cup of green dhall
1cup of rice - I used idli rice
1 medium sized onion
1-2 green chillies - deseeded
1/2 inch ginger
1tsp of cumin
salt to taste

How to do

• Wash and soak rice and green dhall together at least 6 hours.
• Grind all into fine paste like you would for dosa - not too thick or too thin. Add salt to taste. Set aside.
• Heat a tawa, lightly grease, once hot pour a ladle of batter, spread it out in circular motion.
• Let it cook, adding oil around the dosa lightly.  Fold into 2 and ready to serve.