Molten Center Lava Cakes

Molten Center Lava Cakes

·         Chocolate - 4 oz,113 gms

·         Butter - 4 oz,113 gms

·         Eggs – 2

·         Sugar - 1/3 cup

·         All purpose flour - 1/4 cup

·         Butter - for greasing the ramekins

·         Preheat oven to 180C.

·         Melt chocolate in a double boiler OR Microwave it for 2 minutes with 30 second intervals,checking in between.

·         Once the chocolate melts completely,mix in the butter and stir well-let it cool.

·         In a mixing bowl,beat eggs and sugar till light and fluffy.

·         Mix in the chocolate-butter mix and flour and beat well till you get a smooth batter.

·         Butter bottom and sides of your ramekins and pour the batter about 3/4 full.

·         Place the ramekins on a baking tray and bake for 10-15 minutes,shorter for gooey insides and longer for stiff insides.

·         Serve hot with whipped cream or Vanilla ice-cream.

 

Paneer Drum Sticks

Paneer Drum Sticks

·         about 2 cups grated Paneer (200gms)

·         1 inch ginger, peeled and grated

·         3-4 cloves of garlic, minced

·         2-3 green chillies, thinly sliced (or as per taste)

·         2 large potatoes,chopped

·         1 medium red onion, chopped v finely

·         1/2 tbsp low sodium soy sauce

·         salt to taste

·         13-16 pieces of baby corn (i used the canned variety since I dont get fresh)

·         2-1/2 tbsp Cornstarch (or you can use cornflour/soyflour etc)

·         about 1/4 cup of all purpose flour (maida)

·         few springs of cilantro/coriander leaves, chopped

1.      Steam the potatoes with the skin. If you desire, you can peel it - I like to retain it for the nutrition value. Once steamed, mash it well and add it along with the rest of the ingredients except all purpose flour.

2.      You should get a thick. tight dough. Too tight, it will be crumbly so add few drop of water. Too soft, you wont be able to shape it into drumsticks. Add more paneer or cornstarch. Make small rounds of the dough. make sure its smooth.

3.      Now pierce the dough round with the thicker end of the baby corn.

4.      Slowly using your hands, shape them into drumsticks. Press down the dough over the baby corn so that the edges smoothens out along the edges of the baby corn - like a cone. Shape them all likewise.

5.      Depending on the amount of dough you use for each drumstick, you will make around 12-16 pieces. Place them in the fridge for some time - like 20 minutes. Though this step is unnecessary, I find that doing it this way before frying not only helps to keep the food intact without disintegrating but also seems to soak up oil less than norm. Remove from the fridge and meanwhile heat some oil for deep frying.

6.      Place the all purpose flour in a plate and dust the lollipop with some flour. Remove excess flour by tapping it gently against your hands.

7.      Now fry the lollipop/drumstick in batches in oil. make sure its evenly browned it all the sides. Too hot a oil will burn the outside faster. Too low, will make it soggy with oil. Med-high should work perfectly.

8.      Drain onto a kitchen/paper towel.

9.      Now serve them hot either with ketchup or with some chilli garlic sauce. You can also use sichuan sauce.