Monday, May 19, 2014

CUPCAKES


INGREDIENTS:
FOR VANILLA/BUTTERSCOTCH CUPCAKE: Makes 24
1) 1 cup butter softened
2) 1 1/2 cup sugar
3) 1 tablespoon baking powder
4) Pinch of salt
5) 4 Eggs
6) 1 Cup Milk
7) 2 Teaspoon Vanilla/Butterscotch extract/essence
8) 2 3/4 Cup Flour/Maida

FOR FROSTING and DECORATING:
1) 1 Cup Butter
2) 1/4 Cup milk
3) 2 Cup Castor Sugar
4) 2 Tablespoon honey
5) Chocolate shavings
6) Silver balls
7) Colored balls
8) Gems/ M&Ms
9) Chocolate Fudge (readymade from market)

PREPARATION TIME : 50 Mins

HOW TO PREPARE:
FOR CUPCAKE:
* Pre-heat oven to 200 degrees. Line muffin tray with paper liners
* Beat butter, sugar, baking powder and salt in a bowl untill well mixed
* Add eggs, beat till fluffy
* Beat milk and vanilla/butterscotch. It may look curdled
* Finally add flour and mix well
* Fill each muffin cup 2/3 full
* Bake for 20-25 mins until a fork inserted in center comes out clean
* Cool on a wire rack before frosting and decorating

FOR FROSTING:
* In a bowl beat the butter till light in color
* Add in Castor sugar and beat till dissolved
* Add milk to get a smooth and shiny texture to the butter mix
* Apply on cupcakes and decorate with M&Ms or gems and colored balls
* For other cupcakes apply chocolate fudge and decorate with silver balls
* For third, Sprinkle chocolate shavings/pieces and pour honey on them
* Done! Chill for some time and serve!


Wednesday, May 14, 2014

BABYCORN FINGERS

INGREDIENTS:
1) 10 - 15 pieces of babycorn
2) 1 cup Chickpea Flour/Besan
3) 1 Teaspoon coriander powder
4) 1/2 Teaspoon Garam masala
5) 1/2 Teaspoon Red chilly powder
6) 1/2 Teaspoon Turmeric Powder
7) Pinch of Asafoetida/Hing
8) 1/2 Teaspoon of Cummin seeds/Jeera
9) 1 Teaspoon Ginger garlic paste
10) 1/2 Teaspoon Green chilly paste
11) 1/2 Teaspoon Chat Masala
12) Oil for frying
13) Salt to taste
14) Water

PREPARATION TIME: 10 mins

HOW TO PREPARE:
* Heat oil for frying in a wok
* Wash the babycorn and keep aside to dry
* In a bowl put chickpea flour
* Add water little by little and keep mixing
* Mix till it is thick and a bit runny in consistency
* Add salt, turmeric powder, garam masala, red chilly and coriander powder
* Add hing, ginger garlic paste, green chilly paste
* Add jeera and chat masala and mix well
* One by one dip babycorns in this batter in fry it in oil
* Deep fry till golden brown
* Serve hot with ketchup or green chutney


Tuesday, May 13, 2014

EGGY MUFFINS


INGREDIENTS:
1) 2 Eggs
2) 2 Bread slices
3) 1 Onion chopped
4) 1 Capsicum Chopped
5) Boiled Peas
6) Boiled Chicken pieces/Paneer (optional)
7) Tomato Sauce/Pizza Sauce
8) Salt to taste
9) Black Pepper to taste
10) Melted Butter/Ghee

PREPARATION TIME: 25 mins

HOW TO PREPARE:
* Grease muffin tray and keep aside
* Roll each slice of bread with rolling pin
* Line the muffin tray with bread slice (one per each cup)
* Apply butter on the bread and then apply tomato/Pizza sauce
* Add chopped onions, chopped capsicum and boiled peas or chicken/Paneer
* Break a egg into each bread cup, without breaking the yolk part
* Sprinkle salt and black pepper
* Garnish with capsicum Julines
* Bake for 15 mins at 180 degrees or till the egg is done
* If you want your yolk to be runny take it out a little early
* Serve hot with ketchup!

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Monday, May 12, 2014

BROWNIE IN A CUP(EGGLESS)


INGREDIENTS:
1) 1/4 Cup Sugar
2) 1/4 Cup Flour/Maida
3) 2 Tablespoon Cocoa Powder
4) Pinch of salt
5) 2 Tablespoon Oil(refined/olive)
6) 3 Tablespoon water
7) 1 Scoop Vanilla Ice cream(optional)

PREPARATION TIME: 5 Mins

HOW TO PREPARE:
* Add all dry ingredients in a cup
* Add oil and water to it
* Mix till the mixture gets consistent
* Microwave for 1 min 40 sec. Its done!!
* Serve hot or with ice cream scoop


Saturday, May 3, 2014

BLACK CHANA SOUP with CHANA ROLLS


INGREDIENTS:
FOR SOUP (2 bowls)
1) 1 Cup Black Chana
2) Salt to taste
3) 1 Teaspoon Ghee
4) 1 Teaspoon Jeera/Cummin
5) 1 Onion
6) 1" Ginger piece
7) Black Pepper to taste
8) Lemon Juice

FOR CHANA ROLLS (2 Rolls)
1) 2 Tablespoon Boiled Chana
2) 2 Tablespoon Chopped onion
3) 1/2 Cup grated cheese
4) 4 Bread Slices
5) Salt to taste
6) Black pepper to taste
7) Oil to fry

PREPARATION TIME: 30 mins

HOW TO PREPARE:
FOR SOUP :
* Boil the washed black chana in water and a spoon of salt.
* when boiled strain the water and keep water and chana in seperate bowls
* In the pan/cooker add ghee/butter and crackle jeera seeds
* Add chopped onions and ginger. Saute till golden brown
* Add strained black chana water and let it boil.
* Add salt, black pepper to taste.
* At the time of serving add lemon juice
** It is chana stock basically and consistency is thin
** If thick consistency required add 1 Teaspoon cornflour mixed in water

FOR CHANA ROLLS :
* In a bowl mix boil chana, onions, salt and pepper and cheese and keep aside
* Take bread slices, dip them in water and squeeze between the palms of your hand
* Take a potion of mixture and place in between the bread
* Close the bread from all sides and make a smooth roll
* fry the balls till golden brown in color and serve hot with chana soup


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