Blackforest Trifle Pudding ~ Waste not,want not!!

What would you do if something you so lovingly prepared[in this case,baked] becomes a disaster?I know the first thing I would do--curse under my breath,blame the tools[heehaw] and then pack it well and throw into the waste bin.But not anymore.

Don't get what I am saying? well let me explain.I had promised someone to bake a Chocolate cake and it was getting kind of delayed.So one Saturday night,as Ajay sat watching his weekend Football matches on telly,I donned my apron and took out my bowls and whisks and set about baking this cake.Everything went quite smoothly and I kept the cake inside the oven to bake.The cake smelled great and it had rose quite well too.But after the initial cooling session when I turned it on the rack..plop!!

Despite using a Silicone pan,some of the cake stuck to the pan,some fell down on the rack and some crumbled their way to glory.I was devastated to say the least.


After the initial confusion,I cut out the pieces neatly,put it in an airtight container and refrigerated it,which gave me time to think.First thing which came to my mind was trifle and I set about making it.Only thing I did was to whip up some cream and chop up some cherries and I was done.For the topping,I collected all the leftover crumbs and baked it for about 10 minutes in a 150C oven and powdered it..wham,I got the tastiest Chocolate crumbs for the topping--I am saving some as a topping for some delectable Chocolate excess ice-cream..yum!!

Blackforest Trifle Pudding

The recipe is kind of a dump in the ingredients,so I am giving an approximate measure.Increase or decrease as per your choice!

Chocolate Cake - cut into square pieces,or you could even use some leftover Brownies

Whipped cream - about 2 cup[Cream+Sugar+Vanilla]

Chopped cherries - as required,I used glace cherries

Chocolate crumbs - for topping

Method

In a pudding bowl,or if you are lucky to have a pan like her's layer the chocolate cake slices evenly.

Apply an even layer of whipped cream on top.

Layer with chopped cherries.

Repeat again with cake slices,cream and cherries.

Finish with the whipped cream topping and sprinkle chocolate crumbs on top.

Check out Mriganayani's version of Blackforest Trifle here.I was so awestruck with her version that I was apprehensive whether to post this or not.But looks or no looks,this tastes delicious and makes you wish you had a cake disaster every now and then-well,almost!!

Blackforest Trifle screeches it way to Madhuri of Cook-Curry-Nook's Chocolate Fest,have you sent in your entries yet??Check out her blog for a cool giveaway to celebrate her blog's first anniversary!!

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Thingalavrya Phanna upkari ~ White Navy Beans Curry

I remember reading somewhere that cooking is not difficult,it is the variety in cooking and the decision making which is difficult.I agree cent percent.Majority of my time is spent in deciding "what to cook".Ajay,I should say,is of least help in this since he seldom asks me to make something,it is always--anything you like,or anything easy.Which is an even more difficult task!!


I have tried many times ,but in vain-to keep a menu planner for the week and cook accordingly.It just doesn't do the trick for me.Do you have a menu planner or more important,do you follow it?I would love to know!!


I came across this curry during my regular browsing on KAF on Facebook.I have mentioned before about this group where the members post unique Konkani dishes,as well as some innovative recipes.I have become an ardent follower of KAF since it helps to an extent in my menu planning.This is a different take on Thingalavrya Saung.Though both the dishes look familiar,the recipe is slightly tweaked in this one.A spicy and tangy curry,perfect with rice!

Thingalavrya Phanna Upkari
Recipe courtesy - Madhukantha Kamath on Konkani Amchi Food


Ingredients


Thingalavro/Navy beans - 1/2 cup,soaked for 4-6 hours or overnight
Onion - 1,finely chopped
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Red chilly - 1,broken into pieces
Green chilly - 1,chopped 
Curry leaves - 1 sprig
Tomato - 1,boiled for 5 minutes
Tamarind - a small pinch
Red chilly powder - 1/2 tbsp


Method


Cook the beans in a pressure cooker for 20-25 minutes till soft.
Make a paste of the boiled tomato and tamarind and keep aside.
In a kadai add oil and splutter mustard seeds.
Add both the chillies,curry leaves and onions and saute for 5 minutes or till the onions start browning.
Mix in the tomato-tamarind paste and red chilly powder and let it come to a boil.
Add the cooked beans and salt to taste.
Simmer for 10-12 minutes or till the curry starts thickening.
Serve with rice.

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Masala Pappad

I try not to stock up my pantry with snack items-mostly deep fried items like chips,bhujias etc.Whenever we have the urge to eat it,we make sure we buy very small quantities so that it finishes as soon as our craving is satisfied.It works out fine for us but I am in a fix if someone drops by unexpectedly.I have served salt biscuits and tea with a sheepish grin to friends,but then only our closet pals come by unannounced and it is actually not a problem at all.

Sometimes I take a peep into my kitchen and open endless dabbas[boxes/containers] hoping to find some unfinished packet of snack or chips and am always disappointed.Like last time--it was raining heavily outside and I really wanted to have my cup of chai with a plate of piping hot bajji or bonda.No such luck.I had what my amma calls "sukhi chai" or dry tea,though I don't understand how tea can be dry!!She means chai without any accompaniments!!

Ajay has this habit of having roasted papads as a snack while watching tv.I find roasted Lijjat papad too hot for my taste buds.But there was nothing else on offer so I decided to pep it up a little by making this instant papad snack--Masala Pappad.Ready in under 5 minutes and reminiscent of street side chats,this one's a winner totally!!

Masala Pappad

Ingredients

Lijjat pappad - 1 or 2[I used pepper pappad]

Onion - 2 tbsp,finely chopped

Carrot - 1 tbsp,finely chopped

Tomato - 1 tbsp,finely chopped

Coriander leaves - 1 tsp,finely chopped

Lime juice - 1 tsp

Salt to taste

Chilly powder - a pinch,optional

Method

Cut the pappad into 4 wedges [ you could serve the pappad whole too,but this way the pappad does not turn soggy once you add the masala].

Roast on a low flame on a gas stove till browned well or else you could microwave them too.

Mix together the rest of the ingredients.

Arrange the papads and the masala on a serving tray and serve.

You could either put the masala on the papad and serve or use the masala as a dip,which would keep the papad crispy till the last bite!!

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