Chocolate Cake Recipes

Chocolate Nut
Coffee Cake Recipe

2/3 cup Walnuts, finely chopped

3 Tb Cocoa powder
1/2 tsp Ground cinnamon
1/3 cup Granulated sugar
3/4 cup Butter or margarine, softened
1 1/2 cup Sugar
3 cups All-purpose flour
1 1/2 cups Sour cream
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
2 tsp Vanilla extract
Grated peel of 1 orange
3 Eggs
Confectioners sugar (optional)

Oven Temp ~ 350°

Recipe Bake Time ~ 60 to 65 minutes
Pan Type ~10" bundt pan

Preheat oven. Grease pan.

In large bowl, with mixer at low speed, beat butter or margarine with 1 1/2 cups sugar until
 blended.
Increase speed to high; beat until light and fluffy.
Add flour and remaining ingredients except confectioners sugar; beat at low speed until mixed,
constantly scraping bowl with rubber spatula.

At medium speed, beat 3 minutes, occasionally scraping bowl.

Spread half of batter in pan; sprinkle with nut mixture; top with remaining batter.
Bake for allotted time or until a wooden pick inserted in center comes out clean.
Cool cake in pan on wire rack 10 minutes.
Remove from pan; cool slightly.
Serve warm, or cool coffeecake on wire rack to serve later.
Sprinkle chocolate nut coffee cake with confectioners sugar, if desired.
Mix ahead of time in small bowl, walnuts, cocoa, cinnamon and 1/3 cup sugar; set aside.
Makes 16 servings.

Pancake ingredient

• Orange Butter:
• 1 cup marmalade
• 1 cup butter, at room temperature
• 3/4 cup powdered sugar
• 1 1/2 tsp. orange zest
• Chocolate Sauce:
• 1 cup heavy whipping cream
• 7-oz. bar milk chocolate, finely chopped
• Pancakes:
• 1 cup all-purpose flour
 • 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• 1 cup buttermilk
• 1 cup fresh raspberries or chopped strawberries: rinsed and drained well
• Vegetable oil, for brushing griddle or skillet

Indian food, Andhra recipes and Global

cuisine inspired cooking
Indian Food, Andhra cuisine, North and South Indian Recipes, Ayurveda,
Traditional Cooking

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Rava Dosa - A Photo Tutorial

Its raining dosas in the food blogosphere, thanks to Srivalli’s Dosa Mela. Not to be left
behind, I’m joining in to have some fun with this entry - instant, golden, crispy, Rava Dosa,
my most favorite breakfast/tiffin item (other than Masala Dosa, of course):). My whole
family are fans of dosas, all varieties. We used to have Punjabi neighbours who LOVED rava
dosas like they could eat it for breakast, lunch and dinner. They would send home hot Aloo
Parathas or Chole Bhature for breakfast, whenever they craved for Amma’s rava dosas. Their
dinner, including ours, was Rava Dosa, courtesy Amma.:)
I have had innumerable emails from my visitors and readers on one question - How to make
rava dosa? Here’s what goes into the making of rawa dosa:
2 cups semolina/rava
1/2 cup rice flour
1/2 cup maida (all-purpose flour)
1 1/2 tsps cumin seeds
1 tsp grated ginger
coriander leaves - 2 tbsps (optional)
curry leaves - few (optional)
finely chopped green chillies - 1 or 2
salt to taste
water - 6 cups (approx)
oil as required

Combine all the above ingredients except oil and let the rava dosa
batter sit for half an hour to an hour. It might thicken after a while as
rava absorbs the water. At the time of making dosas add more water
such that it is of pouring consistency (like thick buttermilk). Pre-heat
an iron tawa on high for a minute. Do the water test (sprinkle few
drops of water over the hot tawa such that it sizzles) and reduce heat.
Pour a ladle full of dosa batter from the outward base of the tawa in a
circular motion (as shown in the picture below). Fill the gap in the
middle with dosa batter. Don’t drop batter like a thick lump but pour
all over, evenly, filling the gaps. Pour 1-2 tsps of oil like drops along
the edge of the dosa and the gaps in the middle.
Increase heat to medium flame and let the dosa cook for around 3
mts. At this point increase flame to high and let the dosa roast for a
half a minute or so. If you want a slightly softer dosa, remove the
dosa at this point.

But for a crisper dosa, let the dosa roast further on high for another
one mt or till it reaches a nice golden brown stage like shown in the
image below. Serve hot with chutney or sambar.
Ravva dosa, coconut chutney, besan chutney and home-made tomato pickle
~ Our Breakfast