Friday, September 26, 2014

Channa sundal



Channa sundal :
       A simple, tasty and healthy snack. This is also a part of many festival menu.

Ingredients :
White channa - 1/2 cup
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Curry leaves - few
Asafotedia - a pinch
Oil - 1/2 Tbsp
cocunut  - 2 tbsp

Method :

1. Soak channa in water overnight or atleast 8 hours.
2. Pressure cook or boil the channa dhal with salt and water until cooked.
3. If you press it with fingers, it should be easiy and soft.
4. In a pan, add oil and when it is hot, add mustard seeds, urad dhal, curry leaves and Asafotedia and
     fry nicely.
5. Add cooked chann and mix well.
6. Add grated cocunut and mix and switch well.

Healthy sundal is ready.


Wednesday, September 24, 2014

Pal Payasam



Ingredients :
Milk - 4 cup
Sabodina - 6 Tbsp
Cashews and kasthuri - 20 pieces
Vermicelli - 1 cup
Ghee - 2 Tbsp
Sugar - 1/2 cup or to taste.

Method :

1.  Soak sabodina in water for few hours.
2. In a pan add milk and bring it to boil. Once it's boiling, simmer the flame and let it sim for 30 minutes. Switch off the flame and it cool.
3. In a pan add oil and fry cashews and dry grapes.
4. Remove cashews and dry grapes in a plate and add sabodina and water and let it cook. Stir in between so that it doesn't stick to the bottom.
5. Once it is cooked, add vermicelli and let it cook. Pls note that vermicelli cooks very fast.
6. Keep stirring so that it a doesn't stick in the bottom.
7. Once it is cooked let it cool too.
8. Add Cardomom powder and sugar.
9. Once it is cooled, add milk and check for sugar.

Traditional pal Payasam is ready.

Enjoy the joy cooking.

Sunday, June 15, 2014

Panna cotta


Ingredients :
Heavy whipping cream - 2 and 1/4 cup
Confectionary sugar  - 1/2 cup
Vanilla essence 1/2 tsp
Gelatin - 1 pack unflavored powdered ( 1/4 ounce )
Cold milk - 1/4 cup

Method :

1. Add gelatin in cold milk and let it rest for sometime.
2. Meanwhile add heavy cream and sugar in sauce pan and let it boil.
3. When it starts to boil, switch off the flame. By now the gelatin will be spongy.
4. Add the spongy gelatin to the hot milk and mix well.
5. Make sure it is dissolved well. In case if it is not dissolved, put it in low flame and mix well.
6. Add vanilla essence and mix well.
7. Pour it in individual cup and refrigerate it for few hours.
8. Nice custard like dessert is ready.

Enjoy the joy of cooking.


Monday, June 9, 2014

Brinjal fry


Ingredients :
Long brinjal - 2
Pearl onion - 3
Pepper - 3/4 tsp
Fennel seeds - 3/4 tsp
Chilli powder - 2 Tbsp or to taste
Coriander powder - 2 Tbsp
Salt to taste
Ginger garlic paste - 1 Tbsp
Oil as required

Method :

1. Grind pearl onion, pepper, fennel seeds  to paste.
2. Cut brinjal into small circles as shown.
3. Add paste from step 1.
4. Add chilli powder, coriander powder, salt, ginger garlic paste.
5. Mix well.
6. Add oil in nonstick pan, place these pieces and fry them in batches.

Brinjal fry is ready.

Enjoy the joy of cooking.

Friday, June 6, 2014

Milagu bonda


Ingredients :
Urad dhal - 1 cup
Sliced coconut - 1 tbsp
Pepper - 3/4 tsp
Curry leaves - few
Salt to taste
Oil for deep frying

Method :

1. Grind Urad dhal into a fine paste without adding much water. Add water only if required. Grind it until it doesn't stick to your hand when touched with wet hand.
2. Add sliced coconut, pepper, curry leaves and salt and mix well.
3. Add oil in a pan and heat it. Have water in a bowl.
4. Wet your hand and take a ball of urad dhal mixture. Make a ball and drop it in hot oil.
5. Turn it until it is brown on all sides.

Serve it with chutney.
It is a great evening snack.

Enjoy the joy of cooking.

Monday, June 2, 2014

Spinach dal


Ingredients :
Toor dhal - 1/2 cup
Onion - 1/2 medium
Tomatoes - 1 medium size.
Green chilli - 2 or to taste
Turmeric powder - 1/2 tsp
Spinach - 1 lb
Salt to taste

For seasoning :
Garlic - 3 pods
Mustard seeds - 1/2 tsp
Red chilli -1
Urad dhal - 1 tsp

Method :

1. Soak toor dhal for 10 minutes . This is because it will cook fast.
2. Put this, chopped onion, chopped tomatoes, green chilli, turmeric powder, salt and add water.
3. Pressure cook it for 3 to 4 whistles.
4. Mash it nicely.
5.  In a pan, add oil and when it is hot , add mustard seed, urad dha, red chilli, finely chopped garlic and fry nicely.
6. Add this to the cooked dhal and add little more water if needed and bring it to a boil.

Healthy and tasty spinach dal is ready.

Enjoy the joy of cooking.

Friday, May 30, 2014

Tres Leches



      I couldn't believe myself that this is my 100th post. Looks like that's a long travel of learning, cooking and it feels great to look back.
Tres Leches :
Tres Leches, I would say is Queen of cakes. One of the yummy cake I have had.
Very simple to make too.

Ingredients :
Eggs - 4
All purpose flour - 2 and 1/4 cup
Sugar - 1.5 cup
Vanilla essence - 1/2 tsp
Baking powder - 1.5 tsp
Salt - 3/4 tsp
Cold water - 3/4 cup

For the milk :
Evaporated milk - 2, 12 oz can
Condensed milk - 2, 14 oz can
Heavy whipping cream - 2, 16 oz 

Method :

1. Mix all purpose flour, salt, baking powder.
2. Add  eggs and best them until fluffy.
3. Add sugar little by little and beat nicely.
4. Mix vanilla essence in cold water.
5. Add cold water and flour mixture in parts and beating in between.
6. Pour it in a 9 by 13 bowl.
7. Preheat the oven for 325 degree .
8. Put it in the oven for 35 to 45 minutes or until toothpick inserted comes clean.
9. Add all the milk together. Mix them well.
10. Once the cake is done, take it and put it outside for 5 minutes.
11. Start poking holes in the cake very close to each other while the cake is still hot as shown in 7th picture.
12. Start pouring the milk mixture on top of the cake while the cake is still hot.
13. The cake will absorb most of the milk. Even if there are milk floating, it's still ok.
14. For me, only 1/2 cup milk was left and I used it while serving.
15. Put this in the refrigerator for an overnight.
16. Make pieces and you can decorate it with whipping cream on top.


I tell you, it's so yummy. It's very rich too. Once in a while it's worth an extra mile walk for having it.

Enjoy the joy of cooking.

Wednesday, May 28, 2014

Prawn fry


Ingredients :
Prawn - 1 lb
Onion - 1 medium size
Tomato - 2 small
Ginger garlic paste - 4 tsp
Chili powder - 2 tsp
Coriander powder - 2 tsp
Salt to taste
Oil - 2 Tbsp
Curry leaves - few


To marinate :
 Ginger garlic paste - 1 tsp
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt to marinate

Method :
1. Clean  and de-vein the prawn.
2. Marinate with the ingredients under marinate section and let it sit for few hours.
3. In a pan, add oil and when it is hot add curry leaves, add onion and fry well.
4. Add ginger garlic paste and sauté well.
5. Add tomato and salt and fry well. Make sure everything is fried well as we are not going to cook after prawn is added.
6. Add chili powder, coriander powder, with little water and fry well until dry.
7. Add prawns and mix well. Put the flame to medium and close the lid and cook for 6, 7 minutes.
8. Open the lid and let it dry. Add little more oil and little more curry leaves for fresh flavor.

Yummy prawn fry is ready.

Enjoy the joy of cooking.


Monday, May 26, 2014

Watermelon mint juice

Watermelon mint juice
Refreshing drink that's best for this summer.

Ingredients
Watermelon - 3 cup
Ginger - 1 inch
Mint leaves - leaves from 3 stems
Salt to taste
Black pepper powder - 1/2 tsp
Honey - 3 tsp or to taste

Method :

1. Cut watermelon into pieces.
2. Blend ginger, mint, honey, pepper in a blender.
3. Add water melon and blend well.
4. Strain it and add some ice cubes.
5. Chill it in fridge and it's ready to have.

It is such a refreshing drink.


Enjoy the joy of cooking.

Friday, May 23, 2014

Veg kurma


Ingredients :
Chilli - 3
Garlic - 5 pods
Ginger - a thumb size
Onion - 1 medium
Tomato - 1 big
Cloves - 3
Cinnamon - 1 inch
Fennel seeds -1/4 tsp
Carrot - 1 big
Peas 1/2 cup( if dried peas, soak and cook it )
Potato - 2
Beans - 10
Cocunut - 3/4 cup
Poppy seeds - 1 tsp

Step 1 To fry and grind :
Onion -  little less than 1/2
Tomato - little less than half
1.  In a pan, add oil and when it is hot, add fennel seeds, cloves, cinnamon, green chilli, ginger, garlic.
2. Fry them nicely. Add onion and fry nicely. Add tomatoes and fry.
3. Make it into a fine paste.

Step 2 Grind :
1. Soak poppy seeds in hot water for an hour.
2. Grind it with coconut.

Method :

1. In a pan, add oil. When it is hot, add curry leaves, rest of the onion and sauté well.
2. Add rest of the tomatoes and sauté well.
3. Add vegetables and sauté well.
4. Add the paste from step 1.
5. Add turmeric and salt and water and let the vegetables cook.
6. Once the vegetables are cooked, add paste from step 2.
7. When it starts boiling, add chopped coriander leaves and switch off the flame.

This goes well with chapathi, rice, idiyappam, appam idli, dosa.

Enjoy the joy of cooking.





Wednesday, May 21, 2014

Veg biryani


Ingredients :
Onion - 1 medium
Tomato - 1 big
Garlic - 5
Ginger 2 inch
Green chilli - 2
Cloves - 3
Cinnamon - 1 inch
Bay leaves - 3
Fennel seeds - 1 tsp
Vegetables- 2 cup
Mint - 15 Springs
Corainder 15 springs
Rice - 1.5 cup
Chilli powder - 1/2 tsp
Corainder powder - 2 tsp
Biryani powder - 1 tsp
Lemon juice - from half lemon
Salt to taste
Oil - 5 Tbsp
Ghee - 2 Tbsp

To grind :
Onion - 1/4
Tomato - 1/4
Garlic - 5
Ginger 2 inch
Green chilli - 2
Cloves - 3
Cinnamon - 1 inch

Method :

1. Add little oil and saute the ingredients in the " To grind " section.
2. Grind it to a fine paste.
3. In a pan, add oil and Ghee and bay leaf and fennel seeds.
4. Add Chopped onions and fry nicely.
5. Add tomatoes and saute well. Add salt to it.
6. Add the grind paste to it and saute well.
7. Add corainder leaves and mint leaves and saute well.
8.Add chopped vegetables and saute well.
9, Add turmeric powder, Chilli powder, Coriander powder, Biryani powder.
10. Add rice and mix well.
11. Add 3 cup of water and let it cook.
12. You can either transfer it in rice cooker or let it cook in the same pan.
13. If doing in same pan, close the lid and let it cook.
14. Once the water is dried , simmer the flame and let it cook for 30 minutes.
Garnish it with chopped coriander leaves



Monday, May 19, 2014

Pani in pani puri

Pani puri :
Keep yourself cool this summer. Flavored mint water is great to keep yourself cool.
One of my favorite snack in recent times.

Ingredients :
Mint leaves - 1.5 cup
Corainder leaves - 1/2 cup
Roasted cumin powder - 1 tsp
Hing - 1/8 tsp
Black salt - 1/2 tsp
Ginger powder - 1/4 tsp
Sugar - 5 tsp
Lemon - juice from half lemon
Green chilli - 3
Tamarind - lemon size ball
Salt to taste
Water 8 cup

Method :
1. Grind mint, corainder leaves, green chilli to a fine paste with 1/2 cup water
2. Take 7 cup of water. Add the step 1 to it.
3. Soak tamarind in 1/2 cup water. Take the pulp and add to it.
4. Add hing, black salt, roasted cumin powder, ginger powder, sugar, salt, lemon juice.
5. Put it in the fridge for overnight.

How to eat pani puri:
1. Make pani puri or buy it store bought. Iam using store bought one.
2. Make tamarind chutney.
3. Boil some potatoes and channa dhal.
4. Mash the potatoes and add some chopped coriander leaves, salt and chat masala and mix well.
5. Make a hole in the top of pani puri.
6. Add potato, coriander mixture to it.
7. Add few channa dhal.
8. Pour some tamarind chutney.
9. Now pour the pani and have it immediately.

Enjoy the joy of cooking.

Tamarind chutney


Ingredients :
Tamarind - 3 lemon size
Fennel seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Jaggery - 1/2 cup
Chilli powder -1 tsp
Dry ginger powder -1/2 tsp
Salt to taste

Method :

1.  Soak tamarind in hot water and take juice from it.
2. Dry fry fennel  and cumin seeds and grind it to a fine powder.
3. In a pan add tamarind juice and bring it to boil.
4. When the juice starts boiling, add jaggery.
5. Let it boil. When the mixture is reduced to half, add chilli powder, ginger powder, and fennel powder and cumin powder.
6. Add salt. Check for taste and add if you feel like you need anything more.
7. Let it reduce so that it becomes thick.
8. Switch off the flame and let it cool.

Sweet, sour and spicy tamarind chutney is ready.

It goes well with chat items.


Friday, May 16, 2014

Date Nut Balls


Date Nut Balls
I have been surfing for healthy snack and I loved this recipe.
Dates and nuts are so essential that it needs to be consumed everyday.
Putting together to make a snack was a great idea.
Definitely a healthy snack.

Ingredients :
Almonds - 1 cup
Cashews - 1 cup
Walnuts - 2/3 cup
Dates - 15 ( I used medjool dates )
Ghee - 1 tsp ( optional , I didn't use it )

Method :

1. Dry roast all the nuts separetly .
2. Take out the seeds of dates if it is not seedless.
3. Grind the dates into paste.
4. Grind the half of the nuts into fine powder and half into coarse mixture.
5. In a wide pan, add dates and nuts. Add ghee if you are adding.
6. Cook in a simmer flame until dates melts and everything combines together.
7. Switch off the flame and keep mixing everything.
8. When it is warm roll them into balls.

This can also be stored.

Enjoy the joy of cooking.

Tuesday, May 13, 2014

Coriander chicken


Ingredients:                               
1. chicken - 1 lb
2. coriander leaves - leaves from around 25 stems
3. Few curry leaves  - (about 15)
4. green chillies -  4 or to taste
5.  poppy seeds - 2 tsp
6. cashew nuts  - 15 whole cashews
7. coriander powder - 2 tsp
8. cumin powder - 2 tsp
9. chili powder - 1/2 tsp
10. Yogurt - 1/3 cup
11.  Salt to taste
12. Oil - 2 Tbsp 
Method:

1.  Soak poppy seeds and cashews in hot water for few hours.
2. Grind coriander leaves, curry leaves, green chili into fine paste.
3. Add poppy seeds and cashews and grind it to fine paste.
4. In a pan, add oil and when it is hot, add onions and fry nicely.
5. Add ginger garlic paste and fry nicely.
6. Add tomatoes and fry nicely.
7. Add the paste from step 3. and add chili powder, turmeric powder, coriander powder and cumin powder and sauté well.
8. Sauté nicely until oil separates.
9. Add chicken and yogurt and cook until chicken is tender.
10. Make sure to stir in between so that it doesn't burn in the bottom.

Yummy coriander chicken curry that goes great with rice and roti.

Enjoy the joy of cooking.

Sunday, May 11, 2014

Strawberry icecream




Ingredients :
Strawberry - 3/4 cup purée
Vanilla extract - 1/2 tsp
Heavy whipping cream - 1 and 1/2 cup
Condensed milk - 14 oz
Red color as required

Method :

1. Purée strawberry  and add condensed milk.
2. Add vanilla extract and red color and mix and put it in fridge for an hour.
3. Put the bowl and whisk attachment in the freezer.
4. Have heavy whipping cream in fridge.
5. After few hours, mix whipping cream and mixture from step 2.
6. Whip until it is thick.
7. Put it in airtight container and freeze it for atleast 8 hours.
8. Yummy homemade ice cream is ready.

Enjoy the joy of cooking

Friday, May 9, 2014

Methi paratha



There are two ways to do this paratha. One with stuffing and another is mixing it in the flour.
     I prefer mixing it with the flour as you saute the leaves, the mixture reduces in size so much.
     You would need lot of filling for on paratha and it will be too strong in taste.
     So Iam mixing it in the flour and making parathas.
Ingredients :
Methi - 1 cup
Wheat flour - 1.5 cup
Ginger garlic paste - 1 tsp
Jeera - 1/4 tsp
Chilli powder - 1/2 tsp
Corainder powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala-1/2 tsp
Turmeric powder - 1/4 tsp
Curd/ yougurt  - 2 tbsp

Method :
1. Chop the fenugreek leaves.
2. In a pan, add oil and when it is hot, add jeera, ginger garlic paste and saute well.
3. Add methi leaves, turmeric powder, Corainder powder, chilli powder, Garam masala and salt
    and saute well until the methi leaves are cooked. Let it cool.
4. Add the methi mixture to the flour and add little more salt if required.
5. Add Curd and knead them into a soft dough.


6. Take small ball and roll them into a flat bread.
7. Them in the tawa until they are cooked on both sides.

8. Healthy and tasty Methi paratha is ready.

Enjoy the joy of cooking

Wednesday, May 7, 2014

Strawberry lassi

Strawberry lassi :
Let's beat the heat ....Summer is almost here and we need something to keep ourselves cool.
Planning to post more summer friendly food.

Ingredients :
Strawberry - 4 or to taste
Yogurt - 1/2 cup
Milk 1/2 cup
Sugar - 2 tsp or to taste
Salt a pinch

Method :
1. Blend strawberry, yogurt, milk, sugar and salt.
Keep it in the refrigerator for few hours and serve chilli
 Thats it ... A healthy Lassi is ready.

Enjoy the joy of cooking.

Monday, May 5, 2014

Schezwan Veg fried rice


Ingredients :
Rice - 1 cup
Cabbage - 1 cup
Carrot - 1/2 cup
Capsicum / beans - 1/2 cup
Spring onion - 5 stalk
Schezwan sauce - 4 Tbsp or to taste
Ginger - 1 inch finely chopped
Garlic - 3 pods finely chopped
Salt to taste
Oil - 2 Tbsp

Method :


1. Cook rice . I used basmati rice. Let it cool. It should be cooked and rice should be separate.
2. Chop all the vegetables.
3. In a wide pan or wok add oil. When it is hot, add ginger, garlic and sauté well. Then add the white part of spring onions. Sauté it.
4. Then add carrot and capsicum/ beans. Sauté them for few minutes.
5. Add cabbage and sauté it.
6. Add Schezwan sauce and mix well.
7. Add rice and toss everything well.
Garnish it with chopped spring onion.

Enjoy the joy of cooking.

Thursday, May 1, 2014

Beetroot halwa

I can't believe that today (May 2 nd) is my 10th wedding anniversary.
I am very very glad that I have supporting husband  to accompany my life.
Even though there were lots of ups and down to begin with our life, after 10 years I am glad that I have a right person with me.  Even though we have lots of differences we have learnt how to respect each other views.  To make our life even more meaningful we have two great gifts, our kids.  Life can't be more beautiful than this.
Happy to be married and to lead a beautiful life with my loved ones.

Ingredients :
Beetroot - grated 4 cups heaped
Sugar - 1 cup or to taste
Milk - 4 cup
Ghee - 8 Tbsp
Cashew, almonds, dried grapes - few
Cardomom powder - 1/4 tsp

Method :

1. Grind grated beetroot into a coarse paste.
2. In a pan add a Tbsp of ghee and fry cashews, almonds and dried grapes.
3. Put it in a plate and add 2 more Tbsp of ghee and sauté the beetroot.
4. Add milk and let it cook.
5. Once the mixture is dry, add sugar and mix well.
6. Add cardamom powder, fried nuts and the leftover ghee.
7. Mix and let it dry and the ghee separates.

Yummy beetroot halwa is ready.

Enjoy the joy of cooking.

Tuesday, April 29, 2014

Kongu nattu chicken curry


Ingredients
Chicken - 2 lb
Onion - 1 medium size
Tomato - 2  medium size
Ginger garlic - 1 Tbsp
Curry leaves - few
Coriander leaves - few
Salt

1. To dry roast and grind :
Red chilly - 8
Coriander seeds - 2 Tbsp
Black Pepper - 1 tsp
Fennel seeds - 1/2 tsp
Poppy seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Cloves - 3
Cinnamon - 1 inch

2. To sauté and grind :
Shallots - 8 to 10
Cocunut  - 1/2 cup grated
Oil - 1 tsp

3. To temper
Oil - 1 Tbsp
Mustard seeds - 1 tsp
Curry leaves - few

Method :

1. Dry roast the ingredients  under section one and grind it to a fine powder.
2. Sauté Shallots and grind it with Step 1 and cocunut.
3. In a pressure pan, add oil and add ingredients under section 3.
4. Add onions and sauté well.
5. Add ginger garlic paste and fry well.
6. Add tomatoes and fry well.
7. Add chicken and the ground paste .
8. Add salt and close the lid and let it cook for 2 whistles.
9. When the pressure is gone, open lid and add coriander leaves and serve.

Enjoy the joy of cooking.


Sunday, April 27, 2014

Masal vadai

Ingredients :
Channa dhal  - 1 cup ( makes 10 vadai )
Ginger garlic paste - 2 tsp
Green chilli -2 to 3
Curry leaves - 6
Coriander leaves - chopped few
Fennel seeds - 1/4 tsp
Salt to taste
Oil for deep frying

Method :

1. Soak channa dhal for 2 hours.
2. Take a 2 Tbsp of soaked channa dhal and grind the rest to a coarse paste.
      Don't add water while grinding.
3. Add the rest channa dhal and grind for a second.
4. Add onion, green chilli, curry leaves ,fennel seed, salt, corainder leaves and give it a stir.
5. Make balls and press it to make a flat disc .
6. Pour oil for deep frying. When the oil is hot, put these vadai and fry it on both sides until golden brown.
7. Put it on the tissue to remove excess oil.
It's  ready to go.

Note.
If u want crispy one, reduce the time of soaking channa dhal.
Instead of making vadai, u can just throw it scrambled in the oil to make pakoda.

Enjoy the joy of cooking


Thursday, April 24, 2014

S'mores cupcake

Happy birthday my dear son Durgesh !
Today April 25 th is my older sons birthday. He is a big fan of S'mores.
Kept asking me to make it for a long time. I wouldn't get a better time to make it.
So planned to make it for his birthday. Yeah! I made it. Durgesh was super excited 
When he saw it. That's what I wanted. He gave me big hug and said " Tons of hugs ".
It made my day. 
It is ofcourse  time consuming but worth every effort of it.
I am not a great baker and was very happy with the way the frosting came.
Task accomplished.


Ingredients :

Graham cracker crust
1. Graham cracker crumbs - 1 cup ( need around 8 crackers )
2. Sugar - 1/8 cup
3. Melted butter - 4 Tbsp
4. Pinch of salt

Chocolate cupcake :
1. All purpose flour - 3/4 cup + 2 Tbsp ( 14 Tbsp )      
2. Sugar - 1 cup + 1 Tbsp
3. Coco powder -  7 Tbsp
4. Baking soda - 3/4 tsp
5. Baking powder - 3/4 tsp
6. Egg - 1 at room temperature
7. Vegetable oil - 1/4 cup
8. Milk - 1/2 cup
9. Boiling water - 1/2 cup
10. Vanilla extract - 1 tsp

Marshmallow frosting :
1. Sugar - 1.5 cup
2. Light corn syrup - 2 Tbsp
3. Egg white - from 2 egg
4. A pinch of salt
5. Water - 1/4 cup

Bitter chocolate - 1

Method :
1. Graham cracker crust :

     1. Make crumbs from graham cracker. Add melted butter, sugar,salt and mix well.
     2. Line cupcake tray with cupcake liners.
     3. Place a Tbsp of the above mixture in each cupcake. Press it with Tbsp.
     4. Chop chocolate into small cubes.
     5. Put few on top if the graham cracker mixture in cupcake.
     6. Pre heat the oven to 350 degree F.
     7. Place the cupcake tray for 5 minutes in the oven until the crust is golden brown.
      Crust is ready. Save the remaining for the top.
2. Chocolate Cupcake  :

     1. Add egg, milk and vegetable oil and beat nicely.
     2. Add sugar and beat well.
     3. Add vanilla extract and mix it.
     4. Sift All purpose flour and coco powder.
     5. Add them to step 3. and mix well to make a batter.
     6. Add baking powder, baking soda and salt and beat well.
     7. Add hot water and mix well.
     8. Pour batter on top of the crust so that 3/4 th of the cup is filled.
     9. Sprinkle some graham cracker mixture and chopped chocolate on top.
     10. In the preheated oven for 350 degree F, bake for 15 to 20 minutes until tooth pick inserted comes clean.
      11. Remove it from oven and let it cool.

2. Frosting :

    The interesting part ;-)
     1. We need a double boiler. For that heat a pan with less water on medium low flame.
     2. Place a bowl that fits on the top. Bottom of the pan shouldn't touch the water.
     3. Add sugar and water in the top bowl and mix so that no lumps are formed. Add salt.
     4. Add corn syrup and mix well.
     5. Add egg white and start beating in high speed.
     6. It would take almost 10 to 20 minutes. Beat until the frosting is firm.
     7. Remove it and enjoy frosting.

Filling inside cupcake :
1. Cut a small part of the cupcake with a knife and remove it.
2. Remove some more inside and make a pit.
3. Add a tsp of frosting and cover it again with the cake piece.
4. Now frost the top in your favorite way.
Yummy S'mores cupcake is ready.

After frosting if you want the burned version, keep it in broiler for few minutes.