Showing posts with label Breakfast Recipe. Show all posts
Showing posts with label Breakfast Recipe. Show all posts

Saturday, March 25, 2017

CHOCOLATE CAKE - Easy Way


INGREDIENTS:

CAKE BATTER:
1) 1 Cup Self Raising Flour
2) 1 cup Sugar
3) 1 Cup Softened Butter
4) 1 1/2 Teaspoon Baking Powder
5) 4 Teaspoons Cocoa Powder
6) 3 Eggs
7) 4 Tablespoon hot Milk/Water
8) 1/2 Cup Raisins/Almond Slices
9) 1/4 Cup of Granulated Sugar

CHOCOLATE GANACHE:
1) 1 Cup Cream
2) 1 Cup Melted Chocolate

PREPARATION TIME: 50 Minutes

HOW TO PREPARE:
* Preheat the oven to 180 degrees
* Prepare the cake tin and keep aside
* In a bowl beat together eggs, sugar, butter, flour and baking powder
* In a seperate bowl mix water and cocoa powder till it is a thick paste
* Add cocoa paste to cake batter and beat till its a smooth batter
* Pour the batter into prepared tin
* Bake for 30 Minutes or till it leaves the side of the tin
* Keep it aside to cool it completely before icing
* For chocolate ganache take cream and chocolate in a bowl
* Microwave for 40 minutes and mix well till a smooth paste
* Let it cool till it thickens a little
* Pour the ganache on the cooled cake and spread it evenly on top
* Sprinkle raisins and granulated sugar on top
* Enjoy with tea or in parties with family and friends



Wednesday, February 22, 2017

CINNAMON TOAST


INGREDIENTS:
1) 2 Slices Bread
2) 1/2 Teaspoon Cinnamon Powder
3) 1 Teaspoon Sugar
4) 2 Teaspoon Butter
5) 2 Tablespoon Yogurt
6) Few fresh grapes or any fruit of choice
7) 1/2 Cup dehydrated Cranberries optional
8) Chocolate coated Raisins/Almonds optional

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* Melt butter in a pan and coat the pan with it
* Sprinkle Sugar and cinnamon powder on pan
* Put the bread slice in pan
* Let it cook till sugar is melted and sticks to bread slice
* Move the slice in the pan to get the sugar and cinnamon on the edges
* Turn the bread slice and toast the other side too
* Make sure there is no sugar or cinnamom before adding another bread slice
* Serve hot with fresh fruits, dehydrated fruits, and dry fruits
* Add some chocolate bites and yogurt to the serving plate


Friday, January 13, 2017

DOLI KI ROTI



This is a very special long lost recipe from the north of India. I always enjoyed it at my grandmom's house, but as the name suggests sometimes it used to come from other sources too! Its always called "DOLI aayi hai" as the house that prepares it makes sure relatives and friends receive the fried rotis or the basic masala mix. The house which receives masala mix again makes a whole lot of rotis and distributes them. During the time its prepared the aroma of the homemade traditional yeast and frying of wheat just makes it irresistable. It can be prepared plain or a filling of chana daal can be added! Try this long lost multani/punjabi recipe! #Longlostrecipe

INGREDIENTS:
1) 2 Tablespoons KhasKhas/Poppy Seeds
2) 3 Pieces Dalchini/Cinnamon
3) 10 Nos cloves/Long
4) 1 Nos Jaifal/Nutmeg
5) 5 Black ELaichi/Cardomom
6) 3 Tablespoon Chana daal/yellow split lentil
7) 2 Glass of Water
8) 3 Kg Wheat Flour
9) 2 Tablespoons Sugar
10) Salt to taste

PREPARATION TIME: 2 days

HOW TO PREPARE:
* In a muslin cloth, add khuskhus, dalchini, cloves, jaifal, elaichi, and Chana Daal
* Tie the cloth securely,to make a potli and keep aside
* Boil water in a pan and add the potli, Let it boil for 4-5 minutes
* Take the pan off the gas and wrap it up in a blanket
* Check pan next day same time, If bubbles are there then heat lightly
* Add in half(1/2) Kg of Wheat flour and mix till a pakoda batter consistency
* Cover again with blanket and keep aside
* Within 2- 3 hours the batter with ferment, and now the basic mix is ready
* Add Rest of the wheat flour and mix well with help of warm water
* Add Sugar and Salt according to taste, mix well and cover
* After 2- 3 Hours the mix will ferment
* Spread a plastic sheets on table or foils on counter tops
* Roll out Rotis or chapatis by hand around 6" in diameter and put them on sheet
* Roll out the whole dough and put the rotis on sheet and cover them
* After leaving for 2-3 hours these rotis ferment and swell up
* Take each roti and fry and cool on wire rack
* Store them in fridge till 15 days, Heat when you take out
* Have it as snack, as breakfast, with tea or in any meal with Mango Pickle

Wednesday, January 4, 2017

SPICY POTATO STIR FRY/ MASALEDAAR SUKHE ALOO


INGREDIENTS:
1) 4-6 Potatoes boiled
2) 1/2 Teaspoon Mustard Seeds
3) 1/2 Teaspoon Cumin/Jeera Seeds
4) 1/2 Teaspoon Turmeric Powder
5) 1/2 Teaspoon Red Chilli Powder
6) 1/2 Teaspoon Dry Mango Powder
7) 1/2 Teaspoon Coriander Powder
8) 1/2 Teaspoon Garam Masala
9) 1/2 Teaspoon Cumin Powder
10) A Pinch Asafoetida
11) Salt to taste
12) 2 Tablespoon Mustard Oil
13) Fresh Coriander Leaves for Garnish

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* peel and Cut the boiled potatoes into cubes and keep aside
* In a wok, heat oil and crackle cumin and mustard seeds
* Add Asafoetida and turmeric powder and mix well
* Add in potato cubes and mix well
* Add salt, red chilly, garam masala, coriander, cumin and dry mango powder and mix well
* Cover and cook for a minute or two till potatoes soak in all the flavours
* Take out in a serving bowl and garnish with fresh coriander and green chillies



Tuesday, November 15, 2016

LEMON VERMICELLI



INGREDIENTS:
1) 2 Cups Vermicelli
2) 2 Lemons
3) 1 Carrot Julliene cut
4) 1 Capsicum Julliene cut
5) 2 Green Chillies slit and cut
6) A pinch of asafoetida/hing
7) 1 Teaspoon Mustard seeds
8) Few Curry Leaves
9) 1 Tablespoon Chana Daal
10) 1 Tablespoon Urad Daal
11) 2 Tablespoon Oil
12) 1/2 Teaspoon Turmeric Powder
13) 1/2 Teaspoon Red Chilli Powder
14) Salt to taste
15) 1/2 Cup Roasted Peanuts
16) Fresh Coriander Leaves

PREPARATION TIME: 20 minutes

HOW TO PREPARE:
* In a big pot boil water, add salt and let it boil
* Add Vermicelli and cover for a minute, when done drain it
* Immediately add cold water and keep aside
* In a Wok, Heat oil and crackle mustard seeds, chana and urad daal
* Add asafoetida, curry leaves and saute till daal turns brown
* Add Carrots and Capsicum and saute further for few minutes
* Put in green chillies, turmeric powder, red chilli powder and salt and mix well
* When carrots turn soft, add in cooked vermicelly, gently mix well
* Turn off heat, and add lemon juice and roasted peanuts and mix well
* Garnish with fresh coriander leaves and serve hot!


Sunday, October 30, 2016

ALOO POORI - DIWALI SPECIAL



ALOO KI SABZI
INGREDIENTS:
1) 500gms Potatoes
2) 2 Tablespoon Oil
3) 1/2 Teaspoon Mustard Seeds
4) Pinch of Asafoetida
5) 3-4 Green Chillies
6) 3 Tomatoes Chopped
7) 1/2 Teaspoon Turmeric
8) 1/2 Teaspoon Red Chilly Powder
9) Few Methi/Fenugreek Seeds
10) Salt to taste
11) 1 Teaspoon Dry Mango Powder
12) Fresh Green Coriander to garnish

POORI
INGREDIENTS:
1) 1/2 Kg Whole wheat Flour
2) Salt to taste
3) 3 Teaspoon Oil
4) Water to Knead the flour

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
ALOO KI SABZI
* Boil the potatoes, Peel them and Mash them roughly when cooled
* In a wok, Heat the oil, crackle some Methi seeds and mustard seeds
* Add Asafoetida and green chillies and saute for a minute
* Add Tomatoes and Salt, saute till soft
* Add Turmeric and Red chilly powder, saute till masala leaves oil
* Add Mashed potatoes to the tomato masala, mix well and add 2 cups of water
* Cover and let it cook for few minutes, finally add dry mango powder
* Serve hot with fresh coriander as garnish
POORI
* In a plate, take out flour and add salt, mix well
* Add little oil, and knead into a soft dough with water
* Heat oil in a wok
* Take little dough and roll it out into rounds of 4 inch diameter
* Fry the rolled out dough in the heated oil
* Fry both sides, let the poori puff
* When golden brown in color, drain out oil
* Keep the Pooris on kitchen towel to drain out excess oil
* Serve hot with hot Aloo ki sabzi
* Serve with sliced onions, pickles and lemon wedges


Thursday, October 6, 2016

SPROUTS KI SABZI


INGREDIENTS:
1) 200 gms Black Chana Sprouts
2) 100 gms Green Moong Sprouts
3) 1 Onion Chopped
4) 2 Tamotoes Chopped
5) 1/2 Teaspoon Jeera/Cumin seeds
6) 1 Tablespoon Oil
7) A Pinch of Asafoetida
8) 1/2 Teaspoon Turmeric
9) Salt to taste
10) Black Pepper to taste
11) Red Chilly Powder to taste
12) 1/2 Teaspoon Dry Mango Powder
13) Fresh Coriander Chopped
14) 1/2 Lemon Juice (Optional)

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a pan or pressure cooker, boil water and add turmeric and little salt.
* Add sprouts and let it boil till soft. When done drain and let it cool
* In a pan, heat oil and crackle some jeera seeds and asafoetida
* Add Chopped onions and saute a little till onions turn translucent
* Add red chilly, mix and after a minute add chopped tomatoes
* Add little salt and mix, saute till tomatoes get soft
* Add sprouts and little water and let it cook
* Add black pepper, dry mango powder and adjust salt
* Serve hot with fresh coriander leaves and lemon juice as garnish
* Can be served with puris, paranthas, kulchas or even as a filing in Golgappas


Monday, September 19, 2016

BESAN LADDOOS


INGREDIENTS:
1) 1 Cup Besan/Chickpea flour
2) 1 Cup Powdered Sugar
3) 1/4 Cup Sooji/Semolina
4) 2 Teaspoons Elaichi/Cardamom Powder
5) 3/4 Cup Ghee/Clarified Butter
6) Few Raisins to decorate (Optional)
7) 1/2 Cup Almonds Powdered (Optional)

PREPARATION TIME : 1 Hour

HOW TO PREPARE:
* In a Wok add half of the ghee and let it melt
* Add sooji and besan together and mix well
* Mix should look like a crumb mix. If required add more ghee
* Mix and roast in wok till besan slightly changes color
* Roast till its turned golden brown and gives a nice aroma
* Take off the heat when done and cool it on the plate
* Add cardomom, almonds and sugar powder in it and mix well
* If too dry to make balls, add a little hot ghee
* Make laddoos and keep in an air tight container
* You can put one raisin on each laddoo to decorate it
* During festivities you can put silver wark on it too and serve your guests


Friday, September 16, 2016

IDLY DHOKLAS


INGREDIENTS:
1) 1 Cup Besan/Chickpea Flour
2) 1 Teaspoon Eno Fruit salt
3) 1/2 Teaspoon Chopped Green Chilli
4) 1/2 Teaspoon Grated Ginger
5) 1/4 Cup Yogurt
6) 3/4 Cup Water
7) Salt to taste
8) 3 tablespoon Oil
9) Few Curry Leaves
10) 1 Teaspoon Mustard Seeds
11) 1 Tablespoon Sugar
12) 5-6 Green Chillies slit lenght wise/ Dry Red Chilli
13) 1 Pinch Asafoetida/Hing
14) 1/3 Cup water
15) Fresh Chopped Green Coriander to garnish(optional)
16) Fresh grated Coconut to garnish (Optional)

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Grease the Idly stands with little oil and keep aside
* In a bowl take besan, add water and curd and mix well till no lumps are there
* Add Green chilli, grated ginger and salt to taste, Mix well
* Add 1 tablespoon of oil and eno fruit salt, mix well
* Pour the besan batter on idly stands and steam for 10-15 minutes
* After it is cooled, take out the idly shaped dhoklas and arrange them on serving dish
* In a pan heat 1 tablespoon oil and crackle mustard seeds
* Add Asafoetida and sugar, mix once and add water
* Cook till sugar dissolves and then pour on the idly dhoklas
* Garnish with fresh coriander, fresh grated coconut and slit green chillies


Wednesday, August 24, 2016

ADRAK WALI CHAI or GINGER TEA


INGREDIENTS:
1) 2 Cups Water
2) 1 Cup Milk
3) 1 Teaspoon Saunf/Fennel seeds
4) 5 Teaspoon Sugar
5) A pinch of Cinnamon Powder
6) 2 Teaspoon Grated Ginger
7) 1/4 Big Elaichi
8) 3 Teaspoon Tea leaves
9) 2-3 Tulsi Leaves - Optional

PREPARATION TIME: 5-6 Minutes

HOW TO PREPARE:
* Please see the video link Of Adrak Wali Chai

Saturday, July 23, 2016

ROASTED TOMATO CHUTNEY WITH INSTANT DOSA



INGREDIENTS:
FOR CHUTNEY:
1) 4 Tomatoes
2) 1 Onion Chopped
3) 5-6 Garlic Cloves
4) 1 Tablespoon Yellow Moong Daal
5) 2 Dried red chillies
6) 1 Tablespoon oil
7) 1/2 Teaspoon Mustard seeds
8) 5-6 sticks dried tamarind
9) Salt to taste
10) A pinch of asafoetida

FOR DOSA:
1) 1 Cup Maida
2) 1/2 Cup Besan
3) 1 Cup Suji/Rava
4) 1 Cup Rice Atta
5) Salt to taste
6) Water to mix

PREPARATION TIME: 50 minutes

HOW TO PREPARE:
CHUTNEY
* Wash the tomatoes and keep them on the fire to roast them
* Roasting them gives a nice flavours and removes the skin easily
* Remove the tomato skin and roughly chop them, keep aside
* In a small wok, heat oil, crackle mustard seeds, dried red chillies and moong daal
* Add in asafoetida and garlic cloves and let it cook for a minute
* Add chopped onions and salt and saute till onions turn translucent
* Add tomatoes and red chilly powder and further cook till tomatoes get soft
* Take off heat and let it cool till room temperature
* Add in tamarind and put in mixer jar to grind it into a paste or chutney
* Serve fresh with dosas or idlis

INSTANT DOSAS
* In a bowl mix maida, suji, besan, and rice atta
* Add in salt according to taste
* Add little by little water and keep mixing till it forms a batter
* Rest the batter for 20- 30 minutes
* Add little water if batter feels thick
* On a hot flat tawa apply oil and pour a laddle of batter on it
* spread the batter on tawa evenly and let it cook
* Sprinkle oil and turn the the dosa to cook it other side
* Turn again and fold and serve hot with chutney


Friday, June 3, 2016

COIN UTTAPAMS


INGREDIENTS:
1) 1 Packet Dosa batter
2) 2 Onions Chopped
3) 1 Cup Grated Broccoli
4) 1/2 Cup Grated Carrots
5) Salt to taste
6) Black Pepper to taste
7) 1 Green Chilly Chopped
8) 2 Tablespoon oil

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* In a bowl, put dosa batter and add salt and pepper to taste
* I got a readymade batter from a superstore, you can always prepare batter for this
* Add in chopped onions, chopped chilly, grated carrots and grated broccoli
* On a hot non stick tawa, apply oil and pour in 1/4 laddle of batter on tawa
* Pour in as many as fit on tawa, apporox 5-6 will fit
* Let it cook for few minutes till its firm and cooked on the side
* Apply oil on the poured batter and flip it to cook on other side
* Once cooked arrange them on a tray and serve these coin uttapams with coconut and mint chutney
* They are favourites among kids and a healthy tiffin option too



Wednesday, January 13, 2016

BROCCOLI CHILLA/ PANCAKE


INGREDIENTS:
1) 1 1/2 Cup Besan/Chickpea Flour
2) 1/2 Cup Suji/Semolina
3) 1 Cup Chopped Broccoli
4) 1 Teaspoon Garam Masala
5) 1 Teaspoon Coriander Powder
6) 1/2 Teaspoon Red Chilly Powder
7) 1/2 Teaspoon Turmeric Powder
8) 1 Teaspoon Jeera/Cumin Powder
9) 1 Teaspoon Chopped Ginger
10) 1/2 Teaspoon Chopped Green Chilly
11) Salt to taste
12) Water to make batter

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:
* In a Bowl take besan and mix it with water to make a smooth paste
* To the paste add semolina, mix it , if thick then add water to make it runny
* Add broccoli, ginger, green chilly and mix well
* Add Turmeric, Coriander, Garam masala, Red chilly powder, salt and Jeera powder, mix well
* Keep the above mix aside for 30 minutes to blend in all the flavours
* Semolina will absorb water and can make batter thick, add little water after 30 minutes
* Take a Tawa or flat pan, heat it up, Brush up a little oil on tawa
* Take 1 Laddle full of batter and pour it on tawa and spread it to a thickness of 2 mm
* When one side is cooked, turn it over to cook the other side
* Turn again and pour 1 teaspoon of clarified butter or ghee and take it out on a serving dish
* Serve hot with soft crumbled paneer or ketchup or curd


Thursday, December 31, 2015

SULTANA SCONES


Bake this lovely treat this new year and surprise you family and friends!
Its very easy and simple to prepare, eggless, less sugar, less butter, kids love it!
Ask your kids to help you out with it this winter vacations! They will surely love it.

INGREDIENTS:
1) 225 gms Plain flour
2) 50 gms Butter Cold
3) 100 gms Sultanas/Raisins
4) 40 gms Castor Sugar
5) 150 ml Milk
6) 1 Egg beaten for egg wash/Milk

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Line the baking sheet and pre heat the oven at 220 degrees
* In a bowl mix flour and butter till breadcrumb consistency
* To above mix add sugar and sultanas
* In the middle pour milk and fold in the mix till no dry flour left
* Knead a little to gather the dough together
* Flatten with the hands till 2 cm thick disc
* Cut 12 small rounds or 8 big rounds with cutter
* Place them on baking sheet and brush the top of scones with egg wash or milk
* Bake for 15-20 minutes till top is golden brown in color
* Cool on wire rack and serve with jam, honey, cream, or butter

Tuesday, December 15, 2015

HEALTHY WHOLEWHEAT BREAD POHA



INGREDIENTS:
1) 5-6 Slices of Whole Wheat Bread
2) 2 Tablespoon Oil
3) 1/2 Teaspoon Jeera/Cumin seeds
4) 1/2 Cup Broccoli Flowerets
5) 1/2 Cup Medium diced Carrots
6) 1/2 Cup Julienne onions
7) 1/2 Cup Medium Diced Capsicum
8) 1/2 Teaspoon Turmeric
9) 1/2 Teaspoon Red Chilli Powder
10) Salt to taste
11) 1 Tablespoon Tomato Ketchup(Optional)
12) 1/4 Cup water
13) 1/2 Cup of Crunchy Mixture
14) Fresh coriander leaves for garnish
15) Few Lemon wedges to squeeze lemon juice on poha(optional)

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Dice the bread slices and dry roast in a dry pan to make it a little crisp
* In a wok, heat oil and crackle jeera seeds, add turmeric powder
* Add all cut vegetables and let it cook till veggies get soft
* you can use any vegetables like cauliflower, peas, sweet corns or potatoes
* Add Ketchup and little water to build a little sauce
* Add salt and red chilly to taste
* When the sauce thickens add diced bread and mix well
* Serve hot in a bowl and garnish with coriander leaves
* Before eating sprinkle some mixture for extra crunch and squeeze lemon juice
* Mixture and lemon juice is optional as per you choice

For traditional gujrati rice flake poha recipe click the link below -
http://me-as-chef.blogspot.co.uk/2012/10/blog-post.html

Sunday, August 30, 2015

CHANA DAL STUFFED BEDMI KACHORIS


INGREDIENTS:
1) 1 Cup Chana Dal
2) 1/2 Cup Yellow Moong Dal
3) 1 Teaspoon Red Chilly Powder
4) 1 Teaspoon Coriander Powder
5) 1 Teaspoon Fennel Powder
6) A Pinch Asafoetida
7) A Pinch Turmeric Powder
8) 1/2 Teaspoon Ginger Garlic Paste
9) 1/2 Teaspoon Dry Mango Powder
10) 1 Green Chilly
11) 2 Tablespoon Ghee/Clarified Butter
12) Salt to Taste
13) 2 Cups Whole wheat Flour
14) 1/2 Cup suji/ semolina
15) 1 Tablespoon chopped coriander leaves
16) 1 Onion
17) 1 Teaspoon Sugar
18) Oil for frying

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:

KNEAD FLOUR:
* Take flour and semolina in a bowl
* Add Salt, Oil, and little by little water and knead soft
* Keep the kneaded flour for 20 mins covered

FOR STUFFING:
* Soak Dal for 6 Hours, drain and Keep in a grinder
* Add Suagr, Green Chilly, Asafoetida, turmeric, chopped onion
* Add Ginger garlic paste, Dry Mango, Fennel, Red Chilly and salt
* Add Coriander Powder, Fresh Coriander Leaves
* Grind and Mix is ready to be stuffed
* Take the kneaded flour and make equal sized 20 balls
* Apply oil on your palm and take a ball and flat it between your palms
* Roll the flat ball a little with rolling pin, Keep 1 teaspoon of mix in between
* Fold from all sides and make a flat ball again
* Roll with rolling pin till its of 4 inch diameter
* Fry the rolled stuffed flour in heated oil in a wok
* Fry all the puris/kachoris and ready to serve with aloo ki sabzi and coriander chutney


Monday, April 27, 2015

DOMINO'S GARLIC BREADSTICKS



One of my favorites is DOMINO'S garlic breadsticks. Recipe for this is easy and can be found on web as many people have tried it out. I didn't want to follow the suit but secretly wanted to give it a try at least once. As I didn't have oregano at home, I made a different version of the breadsticks with garlic and dried mint. It tasted awesome and fresh. So the recipe following is my version. To make the original breadsticks just replace dried mint and chilly flakes with oregano!!

INGREDIENTS:
 1) 1/2kg Flour/Maida
 2) 1/2 Sachet Active dry yeast
 3) 1 Tablespoon Sugar
 4) 1 Cup Lukewarm water
 5) 6 Garlic Cloves Chopped
 6) 3 Tablespoon Olive oil
 7) 1 Teaspoon Salt
 8) 2 Teaspoon dried mint
 9) 1 Teaspoon chilly Flakes
10) 1 Cup Corn kernels
11) 1 Cup grated Cheese
12) Black pepper to taste

PREPARATION TIME: 1 hour (knead and bake) and 24 hours(rest and prove)

HOW TO PREPARE:
DOUGH:
* In a bowl take yeast and add sugar.
* Add lukewarm water and leave for 10minutes to activate yeast
* Once yeast is frothy, means its active. Time to add other ingredients
* Add olive oil, salt, garlic and dried mint. Mix well.
* Add flour to the yeast mix 1 cup at a time.
* Do not add all flour together. Keep kneading the flour in between.
* Knead the dough for 15 – 20 minutes and make smooth and stretchy dough
* Let the dough rest in refrigerator for 24 hours.
* After 24 hours take the dough out. Cut in 4 equal size balls and let it rest for 10 minutes
* Sprinkle some flour on your working area and take 1 ball to work on it
* Flatten the ball and make a round shape. Add corn, chess and black pepper in center
* Fold the circle in half to form semi circle. Transfer the dough to a greased tray


* Cut the dough into breadsticks and drizzle olive oil. Sprinkle chilly flakes and salt
* Bake in preheated oven at 180°C for 8 minutes.
* Then at 220°C for 5 minutes/ Till the required color is reached.

Monday, April 13, 2015

EASY LEMON CAKE



INGREDIENTS:
1) 2½ Cups Self Raising flour
2) 1½ Cups of castor sugar
3) 1 Cup Vegetable oil/Melted butter/Malai
4) 3 Eggs
5) 100ml Milk
6) 1 Tablespoon lemon rind
7) 1/2 Cup Lemon juice
8) A pinch of salt
9) 1/2 Cup Sugar for glaze
10) 1 Tablespoon Lemon juice for glaze
11) Finely grated Lemon rind to garnish

PREPARATION TIME: 1 Hour 15 Minutes

HOW TO PREPARE:
* Preheat oven to 180°C. Grease the cake ton and keep aside
* Sift flour into a bowl. Stir in caster sugar
* Whisk the butter, eggs till fluffy and light
* Add milk, lemon rind and 100ml of lemon juice, Whisk until combined
* Add the lemon mixture to the flour mixture and stir until well combined
* Pour into greased tray and Bake for 40-45 minutes
* Turn onto a wire rack to cool completely
FOR LEMON GLAZE:
* In a pan, add sugar, 2 teaspoon water
* Mix till sugar dissolves
* Finally add lemon juice and mix well
* Put the cake on serving tray and make holes with skewer on top
* Pour over lemon glaze and let it go deep in skewed holes
* Garnish with lemon rind and serve!


Tuesday, December 30, 2014

EGGLESS FRUIT CAKE


INGREDIENTS:
1) 1 Cup Flour/Maida
2) 1/2 Cup Sugar
3) 1/2 Cup White Butter/Malai
4) 1/4 Cup Milk
5) 2 Tablespoon Raisins
6) 2 Tablespoon Glazed Cherries
7) 1 Tablespoon Honey
8) 1/2 Cup Curd
9) 1/4 Teaspoon Soda-bi-carbonate
10) 1/2 Teaspoon Baking Powder
11) 4 Teaspoon Cocoa Powder

PREPARATION TIME: 35 Minutes

HOW TO PREPARE:
* Pre-Heat the oven at 180 degrees
* Grease the baking dish and keep aside
* Sieve Flour, soda-bi-carbonate, baking and cocoa powder
* Add Glazed Cherries and raisins to flour, mix well and keep aside
* Beat butter and sugar well till light and fluffy
* Add Honey, milk and Curd to it and mix well
* Fold in the flour mix slowly so that gluten is not released
* Pour the mix in greased tray and bake at 180 degrees for 35 minutes
* Cool the cake for 10 minutes before slicing
* Garnish with your favourite icing and cream
* Serve with tea/coffee


Thursday, November 27, 2014

SABUDANA KHICHDI


INGREDIENTS:
1) 2 Cups Sabudana/Tapioca
2) 1 Onions Chopped
3) 1 Onion Chopped
4) 1 Potato Diced
5) 1/2 Cup Peas
6) 1/4 Cup Groundnuts
7) 1 Teaspoon Jeera/Cummin Seeds
8) 1 Teaspoon Salt
9) 1/2 Teaspoon Red Chilli Powder
10) 1/4 Teaspoon Turmeric Powder
11) Pinch of Asafoetida/Hing
12) 2 Tablespoon Oil
13) 1 Lemon juice
14) Few Coriander leaves to garnish

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:
* Soak Sabudana in water for overnight, drain and keep aside
* In a wok, heat oil and crackle jeera seeds
* Add in Hing, Turmeric powder and Potatoes and cook till soft
* Add Onions, Tomatoes, and peas and cook for few minutes
* Add Salt, Red Chilli powder and Groundnuts
* Finally add soaked and drained sabudana and mix well
* Sprinkle some lemon juice and garnish with coriander
* Serve hot and enjoy!


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