Custard Powder Lava Cake | Surprise Cake Recipe | Flavour Diary

If you love custard and its flavours then Custard Powder Lava Cake is for you.This lava cake is super floody when its hot and firm when cooled, in both forms its yummy. This lava cake is one alternative for chocolate lava cake...yummy.
Its when all my foodiemonday group friends decided to have baking as this weeks challenge, then i had so many thoughts and it took me long time to decided what i have to do. First i decided to do some cookies with different touch but then a cake with flooding cream got my attention and so here it is to showcase. 

Best thing about this cake is, it needs no decoration as it has lovely golden color on top and when you try slice it, cream will floods out....hmmm yummy.Loved the texture of the cake and that flooding experience of the cream.I found this cake little sweeter end even though i have a sweet tooth but enjoyed it overall.
You might be interested in browsing other cakes, here are few to show

Chocolate Cake With Fresh Cream

Stove top Swiss Roll

Orange Cake with Orange Syrup

Eggless Whole Wheat Ragi Chocolate Cake

Level: Easy
Total Time: 50-60 min

Make: 7 inch round cake
Source:  here

Ingredients

Cream:
Custard Powder: 2 tablespoon
Sugar: 2 tablespoon
Milk: 1 cup (250ml)
Vanilla Extract: 1 teaspoon
Butter: 1 tablespoon

Cake:
Butter: 125gm
Sugar: 75gm
Egg: 1 large
Self Raising Flour: 85gms (85gms all purpose flour + 1/2 teaspoon baking powder)
Custard Flour: 60gms
Vanilla Extract: 1/2 teaspoon


Directions

Cream
In a pan add custard powder,sugar and milk. Stir continously until the mixture thickness up on medium heat.It will take around 6mins. Add butter and vanilla extract and mix it.

Cake
In a bowl add butter, sugar and whisk it until creamy and then add egg.Mix well.
Add custard powder, flour and Vanilla extract and whisk it on low speed (otherwise you will end flour everywhere) until well combined. The batter will be thick and non runny.

Pour 1/3rd of the batter in the greased 7"pan and then pour the cream at the center and then carefully spread 2/3rd batter on it.
Bake for 25 mins at 170C. Let it cool for 10 mins and then slice it.

Tips
If you slice the cake when it is completely cooled then the cream will be set and it won't flood.
If you don't like flooding cream then half the quantity of the cream and slice the cake once it is completely cooled.
If you want vanilla cake then replace custard powder with flour in cake ingredients.
The cream should be thick (no runny consistency) and it should be placed at the center leaving 1 inch at the edges.

Yummy...Wanna try....let set go....

This is going to be part of #foodiemonday #bloghop #baking

Random Yumminess

Oats Spinach Pakoda

Dilkush ( Bread with Sweet Filling)

Chocolate Breakfast Smoothie Bowl

Kadai Chicken

Cabbage Kofta Curry

Shahi Bhindi ( Shahi Okra curry)

Bedmi Poori

Read More »

Chettinad Chicken

Chettinad Chicken is one of the famous and spiciest chicken recipes from south india. Chettinad is a place in Tamil Nadu from where this recipe has emerged. Chettinad Chicken has special blend of spices in it which is spicy by nature. I have included onion in chettinad masala to make it restaurant style gravy, omit it if you want dry curry.
If you are person who loves spicy food then this is awesome recipe to try, why not check the ingredients and give it a try.
You may also like Murgh Cholay (Chicken with Chickpea)

Level: Easy
Total Time: 45min

Serves: 3-4

Ingredients

Chicken: 500gm
Oil: 3 tablespoon
Cloves: 3
Cinnamon stick : 1 inch
Cardamom: 1 or 2
Onion: 1 medium
Tomato: 2 medium
Curry Leaves: 1 spring
Turmeric: 1/4 teaspoon
Ginger Garlic Paste: 1 tablespoon
Green Chilli: 2
Salt to taste

Chettinad Masala:
Grated Coconut: 1/4 cup
Coriander Seeds: 1 tablespoon
Red chilly: 5
Black pepper: 1 teaspoon
Cumin seeds: 1/2 teaspoon
Fennel seeds: 1 teaspoon
Star Anise: 1
Onion: 1 medium


Directions

Dry roast (Chettinad Masala)
In a pan add coriander seeds and roast it for 10-15 secs and add other spices except onion and coconut and dry roast it for a 30 secs or until the spices change colour. 

Take out the spices into the blender and add 1 teaspoon of oil to the pan and add onion and let the onion change the colour and add coconut and fry for 30 secs. Blend spices and onion coconut mixture to fine paste(Add 1/4cup water if required).

Curry
In a pan add oil, once the oil is hot add cinnamon, cloves and cardamom.Add finely chopped onions and fry till they turn transparent. 

Add ginger garlic paste and saute for 30 secs and now add finely chopped tomatoes and green chillies.
Once tomatoes are tender then add turmeric, salt and chicken. 

Saute till the chicken changes colour.
Now add chettinad masala paste and cook for 5 mins on high flame and add 1 1/2 cup of water. Once water comes to boil and cook it until desired consistency of the gravy.

Serve it with roti or Jeera Rice or flavoured rice or plain boiled rice.

Yummy...Wanna try....let set go....

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Chocolate Cups with 3 Easy fillings -- Kids Version

If you are playing with chocolates and if your partner is your little one, then the game is always interesting and full of fun. Yes i am talking about cooking along with your kids, cooking is one of the activity i do with my little princess who always want to help me out. So here is one good activity with kids, making chocolate cups. 
Making chocolate cups is easy peasy, just melt the chocolate and brush in the silicon cup and freeze it for 5 mins. Serve it as you like, but today its kids version so its little princess choice. She gave these options Candies, ice cream and fruits.She loved the candies and ice cream cups the most...you know why, And i gobbled up the fruit cups. I enjoyed it with my kid, she wanted to make it perfect but you can see the inner part of it, never mind for her age its perfect and most important thing is she enjoyed the activity.Check other recipes which you can enjoy making together
Mango Popsicle
Egg Puffs(kids version)
Chocolate Dipped Strawberries
Cute Deviled Eggs
and here.

Level: Easy
Total Time: 20min

Makes: 6 cups

Ingredients

Chocolate Chips: 120gm

Kids Fillings:
M&M or skittles or any candy
Ice cream
Nuts or Fresh Fruits

Directions

In a micro safe bowl add choco chips and melt it in 20 sec interval and stir in between until the chocolate is melted.
Take back of the spoon or brush to paint the silicon cups inside.
Set it for cooling in muffin tray, this will make it proper shape.

Tips:

You can fill the chocolate cups with mousse or wipped cream or anything you love.
If you want to give indian touch, then serve with ladoos or halwa in these.

Yummy...Wanna try....let set go....

This going to be part of #foodiemonday  #bloghop #diwalisweets

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Moist Whole Wheat Banana Bread

Do you like banana?? Yes i do...These are one of my favourite fruit and i do have this any time of the day. For me bananas are always in the shopping list, i mean its a default item. Sometimes i do forget the banana which are at the bottom of the fruit basket and have fresh ones first and the old overripe banana goes into smoothies and bread. Today its bread making time, this banana bread is moist and healthy and making it more healthier by using whole wheat flour and brown sugar. This bread is having a hint of cinnamon and topped with nutella...hmmm what else we want to make it tasty.  Banana bread can be served at breakfast along with fresh juice or at tea time along with tea or as a dessert with a scoop of ice cream with chocolate sauce on it....yummy.
I thought of sharing few facts of banana which i found interesting while i was googling it (here)...so here are few

• The word Banana comes from Arabic word "banan"  which means finger. The stem of bananas consist of hands which have 10-20 bananas and when hand is split the bananas become cluster which generally consist of 3-8 bananas
• Banana plant is not a tree it's a world's largest herb. The trunk of the plant is made of overlapped leaves but not wood.
• Bananas contain tryptophan, a type of protein that the body converts into serotonin, known to promote relaxation and improve mood. So Bananas can make you feel happy.
• Bananas provides a quick-but-sustained energy boost in a natural, nutritious and easily digestible form with no fat, cholesterol or sodium. These are good source of Vitamin B6,potassium,magnesium and dietary fiber in it.

Level: Easy
Prep Time: 15min

Bake time: 50-60 mins
Make: 1 loaf
1 cup = 250ml

Ingredients

Whole Wheat Flour (chapatti atta): 2 cups
Large overripe Banana: 2
Large Eggs: 2
Oil: 1/3 cup
water: 1/3 cup
Brown Sugar: 1/2 cup ( i used 1/3 cup)
Cinnamon powder: 1 teaspoon
Baking Powder: 1/2 teaspoon
Baking Soda: 1/2 teaspoon
Vanilla Extract : 1 teaspoons
Salt a pinch

Optional Toppings:
Nutella: 3 tablespoons
Chopped Nuts

Directions

Preheat oven to 375º F (180º C). Grease the loaf pan with butter and line pan with parchment paper and butter it again the parchment. 
In a bowl mash the bananas, then mix oil,eggs,sugar,water and vanilla together until well combined. 
Sift in whole wheat flour, baking soda, baking powder and cinnamon powder in banana mix and carefully mix it until well combined.
Pour the banana batter into the loaf pan and add your favourite toppings. I added Nutella on top and swirled around with butter knife.
Now bake the bread for about 40 mins and cover with foil and bake for more 10-15 minutes or until a toothpick pricked it should come out clean.
Let the bread cools down completely then slice and serve.

Yummy...Wanna try....let set go....

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Chegodilu (Chekodi)

Chegodilu (Chekodi) are one of the yummiest snack from Andhra Pradesh and specially made at home during festive season. You can even get these from Sweet Shops in the South India. These are so yum that you can't stop eating it until its all gone.
Making Chegodilu at home takes looong time, so if you have lot of spare time and want to kill the time and have patience to do then making these is one good option..(that's the reason why its festive food). I made these in less quantity and that too with my little helper. She was excited to help me...and finally she when she ate (for the 1st time) she said its awesome mom and said that the ones she made was crunchier than what i made(hahaha).
Here comes my little helper

As a kid we loved them, we used to wear it like all over the fingers and munch it...just like she did, loved those childhood memories.
Chekodi have many versions and this version is gluten free and dairy free,so it  can be enjoyed by everyone.Lets check how its done and ingredients of these yummy snack...

Level: Moderate

Total time: 90 mins
Serves: 4
1 cup = 250ml

Ingredients

Water: 1 cup
Butter/Oil: 1 tablespoon (+ for kneading)
Salt: 1/2 teaspoon (to taste)
Yellow Moong Dal: 1/4 cup
Rice Flour: 1 cup
Cumin Seeds: 1 teaspoon
white Sesame seeds( white Til): 2 teaspoons
Red Chilli Powder: 1 teaspoon


Directions

Wash and soak Moong Dal for 20mins.Drain the water and keep it a side.
In wide pan water and bring it to boil.
Add Butter,salt, Moong Dal and cook for 30 secs and then rice flour. Mix well and turn the flame off.Let the mixture cools a bit (dough should be warm and we should be able to handle the dough with hand).
Add Cumin seeds, Sesame seeds and red chilli powder and knead well to form a soft dough.
Take gooseberry size ball make a long even string, pinch the edges and form a ring.
Heat oil and fry the rings(chekodi) on medium low flame until light golden brown on both sides. (Oil air bubbles around the chekodi will get reduced when they are done with cooking is an easy indication).

Tip:
Apply little oil while kneading the dough. Knead it until soft otherwise you will have trouble while making the chekodi rings.
Apply oil to hand while making the strings and rings, this will prevent the dough from sticking to hands.
Always fry in medium low flame, otherwise the chekodi will burn from outside and undercooked from inside.

Yummy...Wanna try....let set go....

This is going to be part of #foodiemonday #bloghop #diwalispecial

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