Chocolate Biscuit Pudding (No Bake Cake)

This reminds me of my college days and hostel. One of my dearest friends (Neetha) mom always used to make and send to us hungry souls (14 of us) and within minutes it will be all over.
After college I used to make this regularly and happily piled on all the pounds (who was bothered....this was sinfully delicious) ...Then became conscious and I guess didnt make it for 10 years... and then suddenly thought about this while chatting with her sis in law on whatsapp (she too was one of the 14 in hostel) .... here is how it is made....

Marie Biscuit: 27 or more
Icing sugar or sugar very finely powdered: 300 gms
Butter: 200 gms
Cocoa Powder: 4 tbsp
Milk : 1 tbsp (only if needed)
Black coffee (Nescafe or Bru will do): 1 cup

Let the butter come to room temperature. Mix in the butter and sugar with the cocoa powder to a creamy consistency. It should be spreadable (if not add the milk). Nutella texture would be perfect.
Now dip the marie biscuit in coffee and layer the dish.
On top of that spread the choco cream layer, again on top layer with coffee dipped marie.
The last layer or the top layer should be the choco cream. Spread properly. cover with aluminum foil or cling film and keep it in the fridge for a few hours to set.
Once set, slice and serve.


Koorka/ Chinese Potato stir fry/ mezhukkupuratti

A kerala speciality.

Koorka/ Chinese Potato: 300 gms/ 2 cups
Salt; as needed
Turmeric Powder: 1/2 tsp
Mustard: 1/2 tsp
Pearl Onions: 10
Garlic; 5 minced
Dry Red chilly: 4 minced
Coconut Oil: 2 tbsp
Curry Leaves; 3 sprigs

 Wash the Koorka properly. drain.
Scrape the skin and again immersein water. Wash again and again till you get clean Koorka.
Cut in  Chunks.
Mix it with one cup water, required salt and turmeric powder and pressure cook for two whistles.
Release the pressure by pulling the weight up (yes I do that so that the Koorka doesnt mash up inside)
drain excess water and keep it ready.
In a Wok, heat coconut oil and splutter mustard.
Throw in the onion, garlic and let it saute for a few seconds and then add the curryleaves and dried red chilly.
Add the Koorka to it and Mix everything and let all the flavours merge.
Take off fire and the most important thing is to have it hot from the stove to the plate.


Pumpkin Thoran/ Mathanga Tholi Thoran

This is one of my favourite.... yes, ABSOLUTE favourite thoran. So next time, when u make Pulpkin curry/ Mathanga Erisserry, do not discard the peel. Slice it thin and add onion, coconut to it and there you get the best thoran in the world.

Pumpkin peel/  Mathanga Tholi: 2 cups sliced thin
Onion: 1 diced
Coconut grated: 1 cup
Turmeric powder; 1/2 tsp
Salt: as needed
Coconut Oil: 1 tbsp
Mustard; 1/2 tsp
Curry Leaves: 3 sprigs
Dried red chilly: 2

Heat oil in a kadai, splutter mustard, curry leaves and dried red chilly. 
Mix in the sliced peels, onion diced, coconut, turmeric and salt.
Stir till everything is properly mixed
Add 1/4 cup water and let it cook on low flame.
Let it cook and all the water evaporate.
Serve warm with rice.