Mini Chocolate Cake

Posted on August 18, 2017 by 
Mini Chocolate Cake

Ingredients; 
Refined flour                                         1/2 cup
Cooking chocolate                               175 grams 
Plain butter                                            175 grams
Eggs                                                        3
Sugar                                                      1/2 cup
Butter                                                     as required
Ice cream or fresh cream                    as accompaniment 


Method:


  • Boil water in a pot.
  • Melt chocolate in a saucepan over bailing water.
  • Beat eggs and sugar in  bowl till eggs turn white.
  • Add melted chocolate, butter and flour; fold in with a spoon
  • Grease 4 hollows of a muffin tray with butter; pour chocolate mixture in them.
  • Bake in a pre-heated oven at 180C for 10 minutes and remove from oven.
  • Flip the cup-cakes over on a tray.
  • SERVE WITH ICE CREAM OR CREAM.

Chiffon Cake

Posted on August 18, 2017 by 
Chiffon Cake
Ingredients;
Eggs                                                7
White vinegar                                1 tsp
Castor sugar                                  1- 3/4 cup
Refined flour  (sieved)                 2 cups
Baking powder                              1 tbsp
Chocolate essence                       1 tsp
Boiling water                                  1/2 cup
Cold water                                      1/4 cup
Cocoa powder  (sieved)               1/2 cup
Red food colour                             1 pinch
Salt                                                   1/4 tsp
Oil                                                     1/2 cup

Icing Ingredients:
Cocoa powder  (sieved)                  1/2cup
Castor sugar                                     1- 1/2cup
Fresh cream                                      3 tbsp
Chocolate essence                          1/2 tsp
Butter                                                150 grams



Method:
  • Separate egg whites from yolks, beat egg whites with electric beater till frothy; mix in vinegar.
  •  cook cocoa powder in boiling water; remove from flame; add cold water and set aside.
  • Mix flour, sugar, baking powder and salt.
  • Make hollow in the center of the flour; pour oil, yolks, food colour, chocolate essence and cocoa powder mixture in it and beat with electric beater.
  •  Fold in egg whites with a spoon.
  • Grease a 10-inch cake pan; pour batter in it; bake in a pre-heated oven at 150 C for 1 hour.
  • Melt butter in a saucepan to prepare icing; add cocoa powder and remove from flame.
  • Add sugar, chocolate essence and cream; beat with electric beater till mixed and refrigerate.
  • Remove from fridge; beat again.
  • ICE CAKE WITH IT; AND SERVE DELICIOUS   Chiffon Cake

Banana Fritters with Caramel Sauce

Posted on August 18, 2017 by 
Banana Fritters with Caramel Sauce

Ingredients:

Bananas                                                       3
Water                                                           2 tbsp
White sesame seeds                                 1 tbsp
Brown sugar                                               2 tbsp
Desiccated coconut                                   2 tbsp
Sugar                                                           2 tbsp
Rice flour                                                    5 tbsp
Oil                                                                for frying

CARAMEL SAUCE INGREDIENTS:
Coconut milk                                               1/4 cup
Cornflour    (dissolved in water)               1/2 tsp
Brown sugar                                                 2 tbsp
Sugar                                                             2 tbsp
Water                                                             2 tbsp


Method:


  • To prepare sauce cook sugar, brown sugar and coconut milk till sugar dissolves.
  • Add cornflour; cook till sauce thickens and remove from flame.
  • Cut each banana into 3 pieces.
  • Mix brown sugar and desiccated coconut in a bowl.
  • Mix rice flour, sugar, sesame and water in a separate bowl.
  • Coat banana pieces first with coconut mixture and then with rice flour paste.
  • Heat oil in a wok; fry bananas golden.
  • DISH OUT; POUR CARAMEL SAUCE ON TOP AND SERVE.

Pineapple Touk

Posted on August 18, 2017 by 
Pineapple Touk

Ingredients:
Pineapple                                                       1
Green Chillies    (chopped)                          2
Curry leaves                                                   10
Pineapple juice                                              1 cup
Raisins                                                             25 grams
Ginger    (finely cut)                                       1 inch piece 
Mustard seeds                                               1 tsp
Cumin seeds                                                   1 tsp
Red chillies  (crushed)                                   1 tsp
Onion seeds                                                    1/2 tsp
White vinegar                                                  2 tbsp
Sugar                                                                3 tbsp
Salt                                                                    to taste
Oil                                                                      3 tbsp
Method:
  • Clean and cut pineapple into small pieces.
  • Heat oil in a pot; fry ginger golden.
  • Add mustard seeds, cumin and onion seeds; fry.
  • Add curry leaves, red chillies, raisins, sugar, pineapple juice, vinegar and salt; cook for 5 minutes.
  • Add pineapple and green chillies; cook till pineapples are tender.
  • SERVE AND ENJOY MOST DELICIOUS      Pineapple Touk

Rani Pulao

Posted on July 05, 2017 by 
Rani Pulao

ingredients
Rice (soaked)                              300 Grams                                              

Carrots (finely cut)                      1
Peas (boiled)                                1/2 cup
Pomegranate seeds                    1/2 cup
Onion (chopped)                          1
Garlic (chopped)                          4 Cloves
Tomatoes                                      2
Coriander seeds                          1 tsp
Cumin seeds                                1 tsp
Chicken stock                               1-1/2 glasses
Spinach (finely cut)                      1 bunch
Cashew nuts                                 50 grams 
Cardamoms                                  3
Green cardamoms                       6
Cinnamon                                     1 stick
Cloves                                           1/2 tsp
Black pepper corns                     1/2 tsp
Dried apricots                              50 grams
Raisins                                          50 grams
Green chillies                              5
Bay leaves                                   2
Salt                                                to taste
Oil                                                  2 tbsp
Butter                                            2 tbsp

 Method:

  • Heat butter and oil in a pot; fry garlic, cardamoms, cloves, peppercorns, bay leaves and cinnamon.
  • Add onion, raisins, cashew nuts, cumin and coriander; fry.
  • Add carrots, apricots, spinach, stock, green chillies and salt; bring to a boil.
  • Add rice; and tomatoes and peas; put on dum.
  • Mix pomegranate; 
  • SERVE HOT ENJOY DELICIOUS RANI PULAO.


Bean Curd Curry

Posted on July 05, 2017 by 
Bean Curd Curry

Ingredients:
Bean Curd (toffu)                                2 pieces 
Coconut milk                                       1 cup
Ginger garlic paste                             1 tbsp
Dry red chillies (boiled)                      7
Fish sauce                                            2 tbsp
Brown sugar                                        1 tbsp
Button mushrooms                             5
French beans-                                     200 grams
(cut into small pieces)
Lemon juice                                        1tbsp
Fresh red chillies (finely cut)            2
Fresh coriander  (chopped)              1tsp
Basil leaves (chopped)                      1/2 tsp
Red chilli powder                               1 tsp
Salt                                                       to taste
Oil                                                         3 tbsp

 Method:

  • Cube bean curd; boil French beans lightly.
  • Blend boiled red chillies with water.
  • Heat oil in a pot; fry ginger garlic paste.
  • Reduce flame; add coconut milk and blended red chillies.
  • Add fish sauce, brown sugar red chillies and basil; fry for 2 minutes.
  • after a few minutes, add french, bean curd, lemon juice and mushroom and salt. stir.
  • sprinkle coriander and red chillie powder.
  • SERVE AND ENJOY BEAN CURD CURRY.

Potato Bhurjee

Posted on July 05, 2017 by 
Potato Bhurjee

Ingredients:
Potaoes (cut and thin rounds)             4
Tomato  (chopped)                                1
Onions (finely cut)                                 2
Curry leaves                                           a few
Fresh red chillies                                   3
Green chillies                                         3
Garlic (chopped)                                    4 cloves
Ginger (chopped)                                  1 inch piece
Onion seeds                                           1 tsp
Mustard seeds                                       1 tsp
Fennel seeds (crushed)                       1 tsp     
Cumin seeds                                          1 tsp       
Red chillies                                             1 tbsp
Fresh coriander (finely cut)                  2 tbsp     
Salt                                                           to taste
Oil                                                             1/4 cup

 Method:
  • Heat oil in a pot; fry onion seeds, mustard seeds, fennel seeds and cumin.
  • Add ginger/garlic;; fry.
  • Add onions and fry till golden.
  • Add remaining ingredients and cook till potatoes are tender.
  • Increase flame and cook till water dries.
  • SERVE HOT.

Darbari Mutton

Posted on July 05, 2017 by 
Darbari Mutton

Ingredients:

Mutton                                        1/2 kg
Gram lentils (boiled)                 500 grams
Onions  (finely cut)                   2
Tomatoes (chopped)                2
Green chillies                            4
Water                                          1 cup
Fresh coriander                         1/4 bunch
Turmeric powder                      1 tsp
Red chillie powder                    1 tbsp
Coriander seeds (crushed)      1 tbsp
Ginger/Garlic paste                   2 tbsp
Hot spices (whole)                    1 tbsp
Salt                                              to taste
Oil                                               1/4 cup


Method:

  • Heat oil in a pot; fry ginger/garlic and hot spices till they crackle.
  • Add onions and fry golden; add mutton and cook till color changes.
  • Add fresh coriander, turmeric, red chillies, coriander, tomatoes, green chillies, salt and water; cook.
  • When meat is tender, add gram lentils; cook for few minutes. 
  • SERVE HOT  

Fried Schezwan Meat

Posted on July 05, 2017 by 
Fried Schezwan Meat

  
Ingredients:
Beef undercut (pieces)               1/2 kg
Corn kernels                                 400 grams
Garlic (finely cut)                          2 cloves
Capsicums (cubed)                      2
Red chillies (long, dry)                5
Red Chillies (crushed)                 1 tsp
Sugar                                             1 tbsp
Corn flour                                      1 tbsp
Ginger paste                                 1 tbsp
Soya sauce                                    2 tbsp
Salt                                                 to taste
Sesame oil                                    1/2 tbsp
Oil                                                   3 tbsp

Method:
  •  Marinate undercut with soya sauce, cornflour, crushed red chillies, sugar and salt; set aside.
  • Heat oil in a pot; fry ginger and garlic.
  • Add undercut and fry on high flame.
  • Add corn, capsicum, red chillies and sesame oil.
  • SERVE HOT WITH RICE 

Crispy Lentils

Posted on July 05, 2017 by 
Crispy Lentils
 
Ingredients:
Pink lentils  (split)                       1 cup
Green chillies  (finely cut)           3
Red chilli powder                        1 tsp
Tara garam masala                     1 tsp
Garlic  (chopped)                        2 tsp
Turmeric powder                        1/4 tsp
Onion seeds                               1/4 tsp
Mustard seeds                            1/4 tsp
Fresh coriander (chopped)          2 tbsp
Water                                           2 cup
Salt                                              1 tsp
Oil                                                4 tsp

Method:
  • Heat oil in a pot; fry garlic, red chillies, turmeric, tara garam masala, onion seeds, mustard seeds and salt.
  • Add lentils and water; cook till tender.
  • Garnish with coriander and green chillies; 
  • serve                                                                       
  • to prepare tara garam masala roast 6 cloves, 2 small cardamoms, 1 tsp each of coriander powder, dry mint leaves. red chillies and salt; 1/2 tsp each of ginger powder, tartaric acid, fennel and carom seeds; 6 tsp of dried mango powder; 1-3/4 tbsp each cumin seeds and whole black pepper for each 5 minutes; add salt and blend in blender. store in refrigerator and use as required.

Special Samosa chaat

Posted on July 05, 2017 by 
Special Samosa chaat

Samosa Ingredients:
Refined flour  (sieved)                  1/2 kg
Potatoes  (boiled, mashed)          1/2 kg
Red chilli powder                          1/2 tsp
Carom seeds                                  1 tsp
Dry pomegranate seeds                1 tsp
Cumin seeds                                   1 tsp
Chinese salt                                    1 tsp
Fresh coriander (chopped)            1/2 bunch
Green chillies  (chopped)              5
Salt                                                   as required 
Clarified butter                               4 tbsp
Oil                                                     for frying

Chaat ingredients 
Yogurt                                             1 cup
Tomatoes (chopped)                     4
Onion      (chopped)                       1
Mint        (chopped)                        1/2 bunch
Fresh coriander (chopped)           1/4 bunch
Sweet chutney                               4 tbsp
Salt                                                   to taste

Method:
  • Mix cumin, clarified butter and salt in flour; knead in dough.
  • Mix potatoes, pomegranate, chinese salt, red chillies, coriander, green chillies, carom seeds and salt in a bowl.
  • roll out dough into a big round; cut into 4 pieces.
  • shape each piece into a cone; fill with potato mixture; seal corners using flour paste.
  • Heat oil in a wok; fry samosay golden and remove.
  • Blend yogurt, mint, coriander, green chillies and salt in a serving dish; spread yogurt over them.
  • Garnish with tomatoes, onions and sweet chutney.
  • SERVE AND ENJOY SPECIAL SAMOSA CHAAT
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