Chocolate Cupcake

Bake up a batch of these Chocolate treats for your favorite Chocolate lover. The Cupcakes are delicious on their own simply sprinkled with powdered Sugar, but with the addition of the whipped Ganache frosting, they’re irresistible.

All Purpose Flour - 1 1/2 cup

Hot Cocoa - 1/2 cup

Dark Chocolate - 1/4 cup, chopped

Baking Soda - 1 tsp

Baking Powder - 1 tsp

Sugar - 2/3 cup

Salt

Egg - 2

Milk or Buttermilk - 1 cup

Oil - 1/2 cup

Vanilla - 1 1/2 tsp

Preheat oven to 350ºF. Prepare Cupcake pan with liners.

In a small bowl, mix the first seven (dry) ingredients. Whisk next four (wet) ingredients together in a separate, larger bowl. Add the dry to the wet, stirring until batter is lump-free. Fill liners two-thirds full and bake 20-25 minutes or until Cupcakes spring back when poked in the center. Cool completely.

For Frosting:

Butter - 1 cup, softened

Chocolate - 2 cup, chopped, melted and cooled

Powdered Sugar - 2 cup

Vanilla extract - 1 tsp

Salt - 1/4 tsp

Beat Butter in a large bowl with a hand mixer on medium speed until creamy, about 2 min. With mixer on low, gradually beat in melted Chocolate until smooth and combined, 1 to 2 min. Add powdered Sugar, Vanilla, and Salt. Beat on low speed, scraping down sides bowl as needed, until light and fluffy, 1 to 2 min. Cover with plastic wrap and set aside until ready to use. Frost cooled Cupcakes, as desired.

For Ganache Frosting:

Heavy cream - 1 cup

Chocolate - 1 cup, chopped

Caramel Sauce plus sprinkle of Sea Salt

Place the Chocolate Bar in a bowl. Heat the Heavy cream in small pot and pour over the Chocolate. Let sit for 30 seconds, then whisk until completely blended. Cool to room temperature and allow to thicken slightly. Place ganache in bowl of electric mixer and whip just until it comes together and thickens into a frosting consistency. Immediately spoon onto Cupcakes and spread or use a piping bag to top Cupcakes.

Mom's Easy Vegetable Biriyani

Ghee + Oil - 3 tbsp.

Whole Garam Masala - Cinnamon - 1 stick, Clove - 4, Cardamom - 2, Bay Leaf - 1, Star Anise - 1

Cumin seeds - 1 tsp Onion - 1, chopped Green Chilli - 2, slit Ginger Garlic Paste - 2 tsp Tomato - 1 Mixed Vegetables - Potato - 1, diced, Carrot - 1, diced, Peas - 1/4 cup, Cauliflower - 1/4 cup florets, Beans - 1/4 cup, diced, Mushroom - 1/4 cup, Bell Pepper - 1/4 cup, Baby Corn - 1/4 cup Salt & Pepper Turmeric - 1 tsp Chilli Powder - 1 tsp Fennel Powder - 1 tsp Garam Masala - 1 tsp Rice - 2 cup ( Seeraga Samba or Basmati), soaked in Water for 30 min. Coconut Milk - 1 cup Lemon Juice Cilantro

Heat Ghee and Oil in a pressure cooker.

Temper Whole Garam Masala and Cumin seeds.

Add Onion and Green Chilli; cook until the Onion turns translucent.

Add Ginger Garlic Paste and cook until the raw smell goes away.

Add the Tomatoes and cook closed until soft.

Add the Mixed Vegetables and mix well so the masala coats all the Vegetables.

Season the Vegetables with Salt, Pepper, Turmeric, Chilli, Fennel and Garam Masala Powder. Cook closed for 3 min.

Now add the Rice and mix well so the Masala coats all kernels of the Rice.

Finally add Coconut Milk and 3 cup Water. Cook closed for 12 min in medium heat and 5 min in simmer.

Garnish with Lime Juice and Cilantro.

Serve hot with Raita.

Mexican Street Corn Salad

Oil - 2 tbsp.

Corn - 3 cup

Salt

Cotija cheese - 1/8 cup, crumbled

Onion - 1/2 cup

Galic - 2, minced

Jalapeno - 1, chopped

Cilantro - 2 tbsp.

Mayo - 2 tbsp.

Lime juice - 1 tbsp.

Chilli powder - to taste

Heat Oil in a large nonstick skillet over high heat until shimmering. Add Corn, season with required Salt and toss until Corn is cooked through. Transfer to a large bowl and stir in Cotija Cheese, Onion, cilantro, Garlic, Jalapeño, Cilantro, Mayo, Lime juice and Chile powder. Toss to combine and serve immediately.