Showing posts with label Festive Recipes. Show all posts
Showing posts with label Festive Recipes. 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



Monday, March 13, 2017

PINDI CHANNE / PINDI CHICKPEA


HOLI SPECIAL - PINDI CHANNE

INGREDIENTS:
1) 500 gms Channe or Chickpeas
2) 2 Onions puree
3) 2 Tomato Puree
4) 2 Teaspoon Ginger Garlic paste
5) 2 Tablespoon oil
6) 1 Teaspoon coriander
7) 1 Teaspoon Dry Mango Powder
8) 1 Teaspoon turmeric Powder
9) 1/2 Teaspoon Pomegranate seeds
10) 1 Teaspoon Jeera/Cumin powder
11) 4-5 Dry red chillies
12) 4-5 Cardamom Seeds
13) 2 Cloves
14) A pinch of Nutmeg
15) Salt to taste
16) Coriander for garnish

PREPARATION TIME: 1 hour 40 Minutes

HOW TO PREPARE:
* Wash chickpeas and soak them in hot water for 1 hour **
* Pressure cook them to get 3 whistles or cook till they are soft
* Chop and puree onions and tomatoes separately, keep aside
* In a pan dry roast cardamom, cloves, nutmeg, dry red chillies
* Grind the roasted masalas and pomegranate seeds, keep it aside
* In a Pressure cooker heat oil and add onion paste, ginger garlic paste
* Saute the paste till onions dry and turn brown
* Add tomato paste and turmeric powder, saute well till it dries up
* Add the coriander, cumin, Dry mango and roasted grinded masala
* Add little water to get more flavour out of the dry ingredients
* Cook the masala till dry and starts sticking to the cooker
* Add the boiled Chick peas and water in which it was boiled in, mix and cook further
* Add more water if you require more gravy to eat with rice/couscous
* You can reduce water once it is cooked to have it with nan/parathas or simply as chaat
* Give 2-3 cooker whistles or cook till masalas have been incorporated in chick peas
* Cook till you can crush chickpea between your fingers easily
* Serve and garnish with fresh coriander

** Soaking chickpeas in hot water speeds the process of soaking water - Dont need to leave it overnight



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

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


Saturday, October 15, 2016

BRAZILIAN CHOCOLATE TRUFFLES


INGREDIENTS:
1) 1/4 Cup Butter
2) 1 Cup Condensed Milk
3) 50gms Milk Chocolate
4) 2 Teaspoon Cocoa Powder
5) Few Drops of Vanilla Essence
6) Pinch of salt

PREPARATION TIME: 1 Hour 20 minutes

HOW TO PREPARE:
* In a bowl, heat butter and add condensed milk
* Cook it on simmer flame, add pinch of salt
* Break the chocolates into small pieces and add it to the pan
* Add Vanilla essence and mix continuously
* Add cocoa powder and mix well, cook till the mixture starts leaving sides
* When mixture tries to come together, take off heat and let it chill for an hour
* It forms dough like consistency, take small portions and make small balls out of it
* Cover the balls in different sprinklers and condiments or crushed oreo biscuits
* You can make a white truffle too with white chocolate and no cocoa powder
* Serve at room temperature! Its a hit with kids!!

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


Wednesday, August 10, 2016

PAPAYA AND RAISINS ICECREAM


INGREDIENTS:
1) 1 Cup Papaya Pulp
2) 1 Cup Cream
3) 1 Cup Sugar
4) 3-4 Drops Vanilla Essence
5) 1/4 Cup Raisins

PREPARATION TIME: 6-7 hours

HOW TO PREPARE:
* In a bowl, take cream and whip it till soft peaks appears
* Make Papaya pulp by mashing ripe papaya in a smooth paste
* Add granulated sugar to whipped cream and whip a little
* Do not whip to much, otherwise the cream will separate into butter and milk
* Add papaya pulp, raisins and vanilla essence, mix it well
* Freeze the mix in freezer for 2-3 hours
* After 2-3 hours take the mix and churn it again
* Freeze again for 2 hours,
* If ice-cream still not creamy in texture, then churn it again
* Once creamy its done and can be served
* Garnish with raisins or any topping of your choice



Tuesday, July 5, 2016

CHICKEN TIKKA FRY



INGREDIENTS:
1) 1 Kg Chicken Breasts
2) 2 Tablespoon Yogurt
3) 3 Tablespoon Lemon Juice
4) 3 Teaspoon Ginger Garlic Paste
5) 1 Teaspoon Coriander Powder
6) 1 Teaspoon Garam Masala
7) 1 Teaspoon Turmeric
8) 1 Teaspoon Kashmiri red chilly powder
9) A pinch of fennel powder
10) A pinch of clove powder
11) A pinch of cinnamon powder
12) 1/2 Teaspoon Black Pepper
13) 1/2 Teaspoon Jeera powder
14) Salt to taste
15) 2 Tablespoon oil
16) 2 Onions Chopped
17) Few Curry Leaves
18) 1/2 Teaspoon Mustard seeds
19) 3-4 Green Chillies
20) 5-6 Garlic cloves chopped
21) Fresh Coriander for garnish

PREPARATION TIME: 2 Hours 40 Minutes

HOW TO PREPARE:
* Wash the chicken breasts and cut it into chunks
* In a bowl, put chicken chunks, add yogurt, ginger garlic paste and lemon juice
* Add dry ingredients - salt, red chilly, turmeric, garam masala, coriander powder
* More - fennel, cinnamon, clove powder, jeera powder, and black pepper
* Mix well, and keep it marinated for 2 hours in the refrigerator
* After 2 hours, in a grill pan, apply oil and heat it up
* Put the chicken chunks on the pan and grill it
* Grill all the chicken chunks and keep it aside
* It will be yellow in color as i have not added any food coloring
* In a wok, heat up oil, and crackle mustard seeds, chopped garlic and curry leaves
* Add in green chillies, and chopped Onions, mix well
* Saute till onions get brown, add in grilled chicken chunks
* Saute till the onions get coated on the chicken and serve
* Serve hot, with fresh coriander as garnish


Wednesday, June 22, 2016

SEVIYAN or VERMICELLI



INGREDIENTS:
1) 2 Cups Seviyan/Thin Vermicelli
2) 1 Ltr Whole Milk
3) 1/2 Cup Sugar
4) 4 Nos Elaichi/Cardamom
5) 1/4 Teaspoon Fennel Powder
6) 2 Drops of Vanilla Essence
7) 1/2 Can of Condensed Milk
8) 1/2 Cup Chopped Nuts(optional)

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Take the milk in the pot and put it up for boil
* Add in Sugar, Cardamom, fennel powder and vanilla essence, Mix well
* Let the milk boil and get reduced a little
* Add in seviyan or vermicelli, keep stirring till seviyan looks cooked and soft
* Take the pot off heat and let it cool a little
* Seviyan seems to drink up the milk and make it more thick in consistency
* Now add in the condensed milk and 3/4th nuts and mix in well
* Keep in refrigerator if you want to serve chilled
* Serve at room temperature with garnished nuts and cardamom



Wednesday, May 18, 2016

HONEY PANEER WITH BEANS



INGREDIENTS:
1) 500gms Paneer/Indian Cottage Cheese
2) 2 Cups Trimmed Beans
3) 2 Onions Chopped
4) 2 Tomatoes Chopped
5) 1 Teaspoon Ginger Paste
6) 1 Teaspoon Garlic Paste
7) 2 Tablespoon Oil
8) 1 Teaspoon Coriander powder
9) 1/2 Teaspoon Garam Masala
10) 1/2 Teaspoon Jeera Powder
11) 1/2 Teaspoon Red Chilly Powder
12) 1/2 Teaspoon Turmeric Powder
13) Salt to taste
14) 1/2 Teaspoon Jeera Seeds
15) 1 Tablespoon Honey
16) A Pinch of Asafoetida

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Wash and cut the trimmed beans into an inch lenghts
* Cut the paneer in cubes and keep aside
* In a wok, heat up oil and crackle jeera seeds and asafoetida
* Add Onions and turmeric, saute till onions go soft
* Add Ginger and garlic paste and saute till the mix turns brown
* Add honey and little water and mix everything
* Add garam masala, coriander powder, jeera powder, and red chilly
* Add Tomato puree and let it cook for few minutes
* Add the beans and cook till beans get soft
* Finally add in paneer and give it a boil
* Garnish with fresh coriander and serve hot


Tuesday, February 9, 2016

CHICKPEAS AND CHICKEN HOTPOT



INGREDIENTS:
1) 2 Chicken Breasts
2) 2 Cups Chickpeas
3) 2 BayLeaves
4) 4-5 Black Peppercones
5) 1" Cinnamon Stick
6) 2-3 Green Cardamoms
7) 2-3 Cloves
8) 1 Teaspoon Turmeric
9) 2 Teaspoon Coriander Powder
10) 1 Teaspoon Red Chilly Powder
11) 1 Teaspoon Garam Masala
12) Salt to taste
13) 2 Onions Chopped
14) 2 Tomatoes Chopped
15) 2 Teaspoon Ginger Garlic paste
16) 2 Green Chillies
17) Coriander and lemon wedges for garnish
18) 4 Tablespoon oil

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:
* Soak the chickpeas in hot water for 3-4 hours
* Then Cook in same water till soft, leave aside
* In a seperate pan, heat half of the oil and cook the chicken breasts
* Sear till all sides are cooked, take out on a kitchen towel and let it cool
* Once cooled, pull the chicken with fingers into smaller pieces
* In the same pan add little oil depending on the quantity of oil left after cooking chicken
* Crackle some peppercones, cinnamom sticks, cardomom, and cloves
* Add bayleaves and onions and saute till onions turn pink
* Add ginger garlic paste and green chillies
* Add in tomatoes and cook till tomatoes get soft
* Add turmeric, salt, red chilly, coriander and garam masala powders
* Pour in the chickpeas and its water in which it was boiled earlier
* Let it cook for 15 minutes till chickpeas get soft in the curry
* Add in the pulled chicken and cook for another 15 minutes
* Serve hot with salads and hot nan.
* Garnish with fresh coriander leaves and lemon wedges


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, November 24, 2015

BESAN LADDOO ( CHICKPEA FLOUR SWEETS)


Besan Laddoos are easy and healthy sweets from India. Its prepared in festivals and also prepared for kids to improve their immune system.

INGREDIENTS:
1) 2 Cups Besan/Chickpea flour
2) 2/3 Cup Ghee/Clarified Butter
3) 3 Pinches Cardamom powder
4) 1 Cup Sugar( granulated/powdered)
(Keep it granulated for extra crunch or can use powdered sugar)
5) 1 Cup Almond powdered
6) Few Pistachios for garnish

PREPARATION TIME:

HOW TO PREPARE:
* In a wok, Melt ghee
* Add in the besan and stir constantly on the low flame
* Cook till its golden brown in color and a nutty flavor comes out
* Add Cardamom powder and almond powder and mix well
* Cook for a minute and take off flame and put into another dish to cool it
* When cooled, Mix in the sugar and make small balls out of the mixture
* These round balls are laddoos
* Garnish with pistachios and serve fresh homemade sweets


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


Wednesday, August 12, 2015

GARLIC AND TOMATO CHUTNEY


INGREDIENTS:
1) 1 Kg Tomatoes
2) 250 gms Garlic peeled
3) 250 gms Ginger
4) 1 Teaspoon Mustard seeds
5) 1/4 Teaspoon Fenugreek seeds/Methi seeds
6) 1 Teaspoon Jeera/Cumin seeds
7) 1 Teaspoon Turmeric Powder
8) 2 Teaspoon Red Chilly Powder
9) 1 Teaspoon Garam Masala
10) 2 Tablespoon Sugar
11) Salt to taste
12) 8 - 10 Whole Black Pepper seeds
13) 1 Tablespoon Sirka/vinegar
14) 3 Tablespoon Mustard Oil

PREPARATION TIME: 30 - 45 minutes

HOW TO PREPARE:
* Make a paste of ginger and garlic and keep aside
* Make a paste of tomatoes and keep aside
* In a wok, Heat oil and crackle Cumin, mustard and fenugreek seeds
* Add Ginger Garlic paste and saute till the mix turns brown
* Add turmeric, garam masala, and red chilly powder and mix well
* Add Tomato paste and cook till water evaporates and mix becomes thick
* Add Sugar and salt to taste, keep mixing
* Cook till oil seperates and finally add vinegar
* Mix well and check the seasoning according to your taste
* Serve with parathas, puris or just biscuits


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, January 6, 2015

BAKED FISH MANCHURIAN



INGREDIENTS:
1) 500 gms Fish - any boneless
2) 1 Teaspoon Black pepper
3) Salt to taste
4) 3 Teaspoon Soy Sauce
5) 2 Tablespoon oil
6) 1 Tablespoon Ginger Garlic paste
7) 1 Onion Chopped
8) 2 Green chilli Chopped
9) 1 Tomato Chopped
10) 1 Teaspoon Sugar
11) 1 Tablespoon Red Chilly paste
12) 2 Teaspoon green chilly paste
13) 1 Tablespoon Tomato Ketchup
14) 1 Teaspoon vinegar
15) 1/2 Cup water
16) 1 Teaspoon cornflour
17) Coriander Leaves for garnish

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a bowl put 2 Teaspoon of soy sauce, salt and black pepper to taste
* Apply the above mix evenly on the fish pieces
* Pour little oil over fish pieces and bake it at 180 degrees for 5 minutes on each side
* In a wok heat oil and add ginger garlic paste and mix well
* Add Onions and green chillies, Cook for a minute
* Add Tomatoes, salt and sugar, cook them for a minute
* Add soy sauce, red chilli paste, green chilli sauce, ketchup and vinegar, mix well
* Add water and bring it to a boil to form a thin sauce like consistency
* Add in cornflour mixed in little water to the above sauce to make it thick
* Add in fish pieces and cook for 5 minutes
* Check salt and pepper, add them if not perfect to taste
* Add Coriander leaves and spring onions for garnish
* Serve hot with rice or noodles


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, December 18, 2014

TAWA VEGETABLES


INGREDIENTS:
1) 100 gms Ladyfinger/Bhindi
2) 100 gms Brinjal/Baigan
3) 100 gms Colocassia/Arbi
4) 100 gms Cauliflower/Fulgobhi
5) 100 gms Bitter Gourd/Karela
6) 100 gms Potato/Aloo
7) 2 Tablespoon coriander seeds
8) 1 Tablespoon Cumin Seeds
9) 1/2 Teaspoon Nigella Seeds
10) 1/2 Teaspoon Fenugreek Seeds
11) 2 Teaspoon red chilli powder
12) 2 Teaspoon Coriander Powder
13) 2 Teaspoon Dry Mango Powder
14) Salt to taste
15) Oil to fry

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:
* Wash and Make slits in the vegetables and keep aside
* In a pan, dry roast cumin, coriander seeds, nigella and fenugreek seeds
* Grind the dry roasted seeds and keep aside
* Deep fry the vegetables and keep them on kitchen paper to soak extra oil
* On a tawa, Heat 3 tablespoon oil and add the fried vegetables
* Sprinkle the roasted dry masala on it and mix well
* Sprinkle Red Chilli, Coriander Powder, Dry Mango Powder and Salt
* Keep Mixing till a even coat of all dry masala is applied on vegetables
* Serve hot in a platter and garnish with fresh coriander leaves


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