Category Archives: Walnuts

Mississippi Mud Cake


Merry Christmas to all!! Complements of the season!!

That time of the year when all my neighbour’s homes smell of delicious goodies coming out. Today is the day I see what smelled so good. I have on my table some very rich bebinca, cakes and amazing variety of kulkul, doce, marzipan and cookies!!

All my attention, since morning is flitting from one tray to another,each vying for my attention!!  The only thought that I have one stomach, that is frantically signally to me to PLEASE STOP is distressing to say the least.

Anyway coming to today’s post for the BM#35 that is about bookmarked recipes I will like to share is Mississippi  Mud Cake from Cakes Galore by Valerie Barrett.

Why this called so?  Probably because the cake looks like the thick mud at the banks of Mississippi river. Do not let the name put you off try it.

  • 250 g butter
  • 250g sugar
  • 3 eggs, beaten (see notes)
  • 115 g  milk compound (see notes)
  • 1 tsp vanilla essence
  • 225 gram flour
  • 4 tblspn unsweetened cocoa powder
  • ½ tsp baking powder
  • A pinch of salt
  • 100 grms walnuts, chopped(See notes)
  • Preheat the oven to 180°C or 350°F. Grease a 30 x 11 cm tin.
  • Sieve the flour, baking powder, cocoa and salt. Set aside.
  • Cream the butter and sugar together till fluffy.
  • Gradually beat the eggs in the mixture.
  • Add the melted chocolate and vanilla extract. Mix well.
  • Add the flour mixture and the walnuts. Fold till well mixed.
  • Spoon the mixture in the tin and level the surface.
  • Bake in the oven for 40-45 minutes or till the skewer inserted in the center comes out clean.
  • Cool in the tin for 10 minutes ten turn out on the wire rack and cool completely.
  1. I made it eggless today to carry for some friends. Substituted with ¾ cups of curds.
  2. The original recipe called for dark bitter chocolate I used milk compound as I wanted to finish it.
  3. The original recipe called for pecans. Today I have used just chocolate chips.
  4. There is a very delicious icing that the book carries but in my house the cakes just disappear so I have never tried it out.
  5. Take a look at my today’s cake. The icing is from here.


Do check us out at BM #35.

Linking to Very Good Recipes Christmas Challenge as an Desserts 

Hi! First time here?

Well then you are Most Welcome! I hope you keep coming back for more here.

If you are my regular visitor then Thanks, for you encourage me to experiment more!!

I would like you to please click on my link below and like my Face Book page. I will be happy if you can follow me on Twitter too!




brownies 1

One sure way to party is with Brownies.

In fact this lot was to be the present for one of my friends Neelaprabha alias Niloo and unfortunately it never reached her.

Be warned these brownies are extremely additive. Even when I bake a double batch they disappear instantaneously.

The only option now is to tell Niloo is come over then I back a double batch so at least one batch reaches her home hopefully!

Continue reading

Tousule for Magic Mingle #13

Tousule a Steamed Cucumber and Rava Cake!

Tousule a Steamed Cucumber and Rava Cake!

Tousule is a Goan delicacy made in the rainy season.

Why rains?  Well cucumbers the main ingredient of Tousule is grown in plenty in the hilly areas and is sold not only on the roads but also in the markets. Its common sight for the farmers themselves selling the freshly plucked cucumbers. Also one more ingredient the turmeric leaf that is used to give a delicious aroma to the Tousule.

Traditionally the Tousule is made out of rice suji or rava or wheat rava fine or thick kind, cashew nuts, coconut and jaggary are used to create this beautiful steamed delicacy called Tousule.

When Kalyani announced the Magic Mingle of cucumber and walnuts I was sure I will never make it. Then I saw Gayatri post of Cucumber bread and something went click in my head and I thought Tousule. Thanks Gayatri!

Well if you are a regular visitor here you will know sweets, let me clarify some sweets, are unmentionables in my place this happens to be one of them. I made minimum quantity of 1 katori. But please let me not put you guys off the Tousule it is amazing. Do try it out.

Tousule a Steamed Cucumber and Rava Cake!

Tousule a Steamed Cucumber and Rava Cake!


·        1  measure  of grated cucumber, peeled and seeds removed

·         ½  measure of dalia

·        1 measure of rava

·        I tbspn ghee+ some more to grease

·        1 measure of coconut

·        150 grms of jaggary

·        Cardamom powder

·        Cashew nuts and walnuts

·        A pinch of salt

·        Fresh turmeric leaf( I did not have so did not use)

Additional Equipment:

·        Kadhai/wok

·        Pressure cooker vent removed

·        A big bowl for steaming

·        Banana leaf (optional)


·        Squeeze the grated cucumber and collect the juice in a container.

·        In the cucumber juice, add the jaggery and let it soak.

·        Heat the wok and on low flame add the a little ghee. Fry the walnut pieces, slightly remove add the cashew nuts and fry till golden. Set aside.

·        Add the dalia and stir fry on low flame till the dalia browns slightly. Now add the rava and continue frying till you get a lovely aroma of fried suji/rava. Remove from the flame and let it cool.

·        Now check the jaggary, has it become a mushy paste? If not crush the the jaggery with your fingers. It will be easier now.

·        Add the coconut, cardamom powder, salt the cashew nuts and walnuts ( reserve a few to garnish)to the jaggary and set aside.

·        Once the rava has cooled add the rava to the jaggary mixture and  let it sit for at least ½ an hour.

·        After the end of the ½ hour mix the cucumber in the mixture.

·        Wipe and grease a banana leaf. Line a bowl with it.

·        Put enough water in the pressure cooker place the grid in it and set to boil.

·        If you are using turmeric leaves make small knotted balls out of them.

·        Now in the greased and lined bowl add the prepared mixture. Insert the turmeric balls at intervals.

·        Place in the bowl in the boiling water cover with another piece of the banana leaf. Cover the pressure cooker, steam for 12 minutes.

·        After the 12 minutes; let the bowl cool. And the gently remove the tousale.

·        Let it cool before you cut and serve it.

Tousule a Steamed Cucumber and Rava Cake!

Tousule a Steamed Cucumber and Rava Cake!


I have used dalia and rava as I had run out of dalia.

Turmeric leaf gives a lovely aroma in case you cannit lay you hands on it try the basmati rice leaf. I am told its awesome.

Please wait till the Tousule cools completely before you cut it else the end result is what I have here a messy mass in which you have to hunt for lovely cubes. I was in a hurry as the light was fading.

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Face Book page. I will be happy if you can follow me on Twitter too!


Mocha Mousse Cake

This is one dish that I enjoyed making.
 Why? My daughters helped me, one of the few rare times when they came in willingly and helped me happily. This was my best Valentine gift from them both. Thanks Kiddos! I love you “gais” (in case you want to misunderstand I am talking about the cow)J.

This one is a Tarla Dalal recipe something that I had bookmarked long long ago. Need I say more?

By the way the recipe is doubled and it said 1 cup whipped cream I measured 2 cups of cream and then whipped it so I ended up with all this delicious mousse which was lovingly filled in glasses by the girls. Most of the pics are by the younger kid. & hence I did not delete any of the pictures and you have to dekho all of them!!
Let’s get down to it then.

For the muesli base
½ cup grated dark chocolate
1 ½ cup Honey Loops (the original recipe called for cornflakes)
½ cup chopped nuts
For the mocha mousse
10 grams agar agar blended top a smooth powder
1 cup water
3 tblsp vanilla custard powder
1 cup milk
3 tsp instant coffee powder
1 cup grated dark chocolate
2 cup whipped cream
12 tblsp sugar
1 tsp vanilla essence
For garnish
Dark chocolate grated
1.   Melt the chocolate over gentle heat stirring constantly.
2.  Combine all the ingredients in a bowl and mix well.
3.  Press this mixture evenly on an 8”diameter loose bottomed cake tin.
4.  Refrigerate for 15 to 20 minutes. Keep aside.
For the mocha mousse
1.    Dissolve the agar agar in water and cook over gentle heat stirring continuously till the agar agar dissolve completely. Remove from flame and keep aside.
2.    In a deep thick bottomed kadhai/wok add custard powder, milk, coffee powder and chocolate. Mix well and bring to boil stirring continuously.
3.    Add agar agar solution, mix well and simmer for 1 minute. Remove from flame and keep aside.

4.    In a big bowl combine the whipped cream, sugar and vanilla essence and fold gently.
5.    Add the chocolate mix and mix gently.
6.    Pour the custard mix over the prepared muesli base and refrigerate for 2 to 3 hours or till the mousse sets.
7.    Serve chilled garnished with chocolate curls and drizzle chocolate sauce on top (I did not).

Sending this to 

Valli’s Kid’s Delight guest hosted by Kavi

Srav’s Cooking Concepts #7 – Dish for Loved Ones

Radhika’s Let’s Cook #12 – Sweet Somethings

Vardhini’s Sweet Luv

 Delicious Dessert Event.


Announcing Bon Vivant Moments #1 – Sweet Moments


Bridal Shower for Nithya : Walnut Almond Frappe

There are very few moments as cherished, as beautiful as the day you embark the new journey of life. Holding someone’s hand, with dreams in heart and sparkle in the eyes. The day she started dreaming for, even before she knew its’ meaning. The day she has visualized so many times, that by now every detail is clearly itched in her mind. Yes the day a girl becomes a bride, is like no other.
Very soon one of our friends, a great blogger and a gifted photographer, is going to live her dream. And since I’m sure you read the header before reading this, you all know who am I talking about…Yes Nithya of 4thsensecooking is getting married this November.
Thanks to the world of connectivity, distances have become a lesser shortcoming. Though nothing can reclaim the joy of celebration in person. Yet in absence of actually being with her during her most joyous we are all, united, to wish her all the best. So today we are throwing this virtual bridal shower for Nithya to express our happiness and celebrate with her.
And what could be a better way to celebrate than with food, the subject, the emotion that binds us all…So we decided to cook it up, literally and that too Nithya’s own dishes from her own blog – 4thsensecooking. Hope she likes the recreation of her own favouite dishes and gets a taste of it through the world wide wide.
Cheers…This is for you Nithya and for all those visiting this virtual bridal shower!!
 Frappe is a relatively new drink for me first saw it in the blog world now regularly in KFC etc.
I want my kids to get the health benefits of nuts but they are nuts outside! Hardly have any so smuggle them in that’s the only option.  So what better than a Frappe, Coffee frappe they are told and fed walnuts and almonds.
These pictures I have taken in the night without the night mode on. So please excuse the pictures but enjoy the Frappe.

3 Walnuts
10 almonds
2 1/2 tsp Instant coffee powder  
½ cup filter coffee extract
5 scoops Vanilla ice cream – 2 scoops
4 cups Milk  
2 tsp sugar
1.     Grind the walnuts, almonds, coffee and sugar in the mixer and grind fine.
2.     In a tall container mix all the ingredients and beat till smooth creamy and frothy.
3.     Serve chilled with a scoop of ice cream!!

Nithya wish you a long and happy married life!! All the very best!!

Come and check out the rest of the Party Hosts! Enjoy the treat!

   Anamika – Taste Junction 
Krithi – Krithi’s Kitchen
Priya Mitharwal –  Mharo Rajasthan Recipes
Priya Mahadeven – Priyas Now Serving 
Priya Suresh – Priya easy n tasty recipes
Priya Sreeram – Bon Appetit
Radhika – Tickling Palates
Radhika Vasanth – Food for 7 stages of life  
Revathy – Kaarasaaram 
Sanjeeta – Different Strokes
Vardhini – Zesty Palette

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