Choclate Egg Cake

1/2 cup (50 grams) Dutch-processed cocoa powder

1 cup (240 ml) boiling hot water

1 1/3 cups (175 grams) all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer

, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean.


Enchillada Sauce

onion finely chopped
cumin powder
chillie powder
black pepper
chopped tomato

heat olive oil and saute onions add salt  for about 5 mts. now add chille powder, cumin powder saute till oil clears . Now add  chopped tomato, garlic, cayenne pepper and pepper powder,dried oregano and water. Bring it a boil and let it simmer for another 30 minutes.Once done add cilantro

Chicken Enchilladas

chiken(bonless/skinless) cut into small pieces

enchillada sauce





oregano died

mix chicken piece in pepper powder salt and some dried oregano and fry it in oil. stir sry it. Into the pan add the enchillada sauce and  mix well.

Heat tortillas.. spoon the mixture in the centre . add cheese over androll it .. keep it in a baking dish and add remaining sauce on the top  and sprinkle with cheese .Bake in 350  for 10 mts. enjoy

Spicy Mutton Curry

mutton – 1lb
whole spices – green cardamon-4
cloves 4
cinnamon 1 inch piece
cumin seeds
ginger-garlic paste
one medium onion finley chopped
pepper powder
turmeric powder
cumin powder
corriander podwer
corriander leaves
coconut milk.

Heat oil. when the hoil is hot add cumin seeds and whole spices.add chopped onions and some salt when the onions start to brown add add ginger garlic paste  then add turmeric powder and let it cook until the ginger garlic paste loose its raw smell.

Now add mutton pieces.. let it cook in the onion mixture until the red color of the meat is gone.Now add chile powder,corriander powder and cumin powder.stir well to coat the piece .. reduce the heat and let the meat cook in its own juices.stir  in between.

after all the juices are dried up add cocnut milk and ground pepper and corriander leaves.let the mutton cook in low heat until the gravy gets the desires quantity.

Spicy egg curry

from jeena’s kitchen


Onions sliced in big pieces
Mushrooms sliced in small pieces
Ginger paste
Garlic paste
1 dried red chillie
tomato puree ( one medium tomato)

3 hard boiled eggs
cooked sliced potatoes (marinate for a few mts with cumin and chillie powder before cooking.. can microvave)
1 Tbsp Turmeric powder
1/2 Tbsp Coriander powder
1/4 tbsp chillie powder
1/2 Tbsp Cumin
1/4 Tbsp Garam Masala
chopped Coriander Leaves
salt to taste

heat oil in a pan add the onions till translucent and add the whole chillie cut into small pieces .. once the onion turns brown add the ginger garlic paste fry for a mt. add the dry masalas and fry for a mt. add the tomatoe puree and fry. add water.let the gravy simmer .. add veggies let it cook  now add the eggs and cover with a lid and cook .. turning in between.. once all the veggies are cooked garnish with chopped corrianders.

Choclate fudge

1/3 cup heavy cream

1/3 cup light corn syrup

12 ounces semi sweet chocolate chips

1cup confectioners sugar

1/3 cup chopped walnuts

1tspoon vanilla

pour corn syrup and heavy cream into a heavy botton pan  and bring to a boil.let it boil for a minute.. reduce the flame and add the chocolates once it is fully mixed and turned into a smooth paste (stir continuously) remove the pan from the heat and add powdered sugar, nuts and vanilla. stire evrything together.

Pour into a greased pan cover tight with a cling wrap and refrigerate. once set cut into small pieces.

Mom’s Chocolate Cupcakes


1 1/2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water
1 teaspoon vanilla extract
1 tablespoon vinegar

Mix all ingredients together until moist and well blended.

Put in cupcake cups and bake for 20-25 minutes at 350 degrees F.