Kesuvina Dantu Palya / Colocasia Stems Subji

Ingredients:
15 - 20 medium sized Kesuvina Kaalu(Dantu) / Colocasia Stems
1 medium sized Onion
4 - 5 tsp grated Coconut
5 - 6 Green Chillies
3/4 - 1 tsp Tamarind powder / Unde Huli Hudi
Grape sized Jaggary
Pinch of Turmeric Powder
Salt to taste
1 tsp Black Gram Seeds
1 tsp Mustard Seeds
5 - 6 Curry Leaves
2 - 3 tsp Oil

Recipe:

Remove the outer skin of colocasia stems and chop them into 1/2 - 3/4 inch sized pieces as shown in the picture below. Cut the green chillies into two pieces and onion into medium sized thin pieces as shown in the picture below.

Put mustard seeds, black gram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped green chillies, onion and fry them about 3-4 mins in meidum/low flame.

Add chopped colocasia stems, turmeric powder, salt, tamarind powder, jaggary and fry them for about 1-2 mins in medium flame.

Cook the Palya in low/medium flame by covering a lid without adding any water. Once colocasia stem is cooked, add grated coconut and mix well.

Keep the Palya in low flame for about 2 mins. It goes well with Rice, Chapathis.

Eggless Chocolate Honey Cake

Ingredients:
2 cups All Purpose flour
2 cups powdered Sugar
1/2 cup Cocoa powder
1/2 cup Choco Chips
1/2 tsp Baking Powder
1/2 tsp Cooking Soda
1/2 tsp Venilla Essence
3 - 4 tsp Coffee Decoction
Pinch of Salt
1/2 cup  melted Butter

1-1.5 cup Milk

4 tsp Chocolate Syrup
4 tsp Honey

Recipe:
Put sugar in a mixer, grind it to very fine powder. Sieve the all purpose flour, cocoa powder, sugar, salt, baking powder, cooking soda as shown in the picture below.

Mix them well, add melted butter, coffee decoction, venilla essence, required amount of milk and mix them well. The consistency of the batter should be as shown in the picture below.

Apply little ghee to microwave safe pan, and pour this in a pan and put the choco chips on top of it.  Preheat the oven at 540/600W and microwave this for around 20-25 mins at 540 / 600 W temperature. (Put the knife/tooth pick and make sure that the cake does not stick to it. If it sticks, still microwave it for few more mins.)

Remove the pan from microwave and pour the honey and chocolate syrup on top of it as shown in the picture below.

Keep this aside for few mins and allow it to cool. Put it in an airtight container and refrigerate for longer shelf life.