Choco Walnut Cake

CHOCO WALNUT CAKE

Ingredients :

• 2tsp Cocoa powder,
• 3tsp Baking Powder,
• 3 Eggs,
• 150gmsWheat Flour, 
• 150gms Milk Powder,
• 150gms Sugar,
• 150gms Butter,
• 100gms Walnut

Method:
1. Mix Wheat Flour + Milk powder + Cocoa powder well. Sieve the Mixture 3 times.
2. Beat the Eggs, Sugar and Butter very well until thick and double in quantity and add it to the above mixture.
3. Grease and Dust a Baking Pot
4. Pre-heat the oven for 10 mins. (If baked in electric oven)
5. Pour the mixture in the prepared Baking pot and add Walnut pieces on top of it.
6. Bake it for 35 mins in Electric Oven OR bake it in Microwave for 15 mins at 200 degree C
7. The cake is ready when it leaves the sides of the baking pot and is springy to touch.
8. Take out from the oven and leave for 1 minute. Loosen the sides with a knife, invert the baking pot over the dish and tap sharply to remove.

9. Cool the Cake.

10. Cut the cake in 2 halves

11. Apply liquid chocolate on both the halves. (I used dark chocolate)

12. Cover the cake with icing. Decorate as per your choice.

13. Christmas Special Choco Walnut Cake is ready to serve :-)

Chocolate Muffins

Chocolate Muffins

INGREDIENTS:

• 250g self-raising flour
• 25g cocoa powder
• 2tsp baking powder
• 175g sugar  
• 175ml milk
• 2 large eggs, beaten
• 100ml mild olive oil
• 75g plain chocolate chunks
• 1-2tsp vanilla extract

 METHOD:

1.       Preheat the oven.

2.       Line deep muffin tray with paper muffin cases.

3.       Sift together the flour, cocoa and baking powder

4.       Add sugar to it. Mix well.

5.       Add the remaining ingredients and mix lightly together.

6.       Spoon the mixture into the prepared cases.

7.        Bake for approximately 20 mins

8.       Cool for 10 mins.

9.       Do icing & decorate as per your choice

METHI MUTTER PANEER

METHI MUTTER PANEER

Ingredients

• 2 cups chopped fresh fenugreek leaves/methi
• 1 cup boiled green peas/ mutter
• 1 cup paneer cubes
• 1 cup fresh cream
• 1 medium size onion, chopped
• 1 tsp cumin seeds
• 3-4 cloves garlic, chopped
• 1 inch ginger, chopped
• 2 green chilies, chopped
• ½ cup cashewnuts
• 2 tbsp oil
• ½ cup water
• salt to taste

Method:

1.       Grind onion, cumin seeds, garlic cloves, salt, ginger, green chilies and cashewnuts to make the paste in a blender. Grind without adding water. 

2.       Add oil to Kadai

3.       Add the ground paste and fry the paste.

4.       Keep on stirring in between to avoid the paste from sticking to the pan.

5.       Add chopped fenugreek leaves and ½ cup water or more. Mix well.

6.       Simmer for 6-7 minutes.

7.       Add the boiled peas and cream. Simmer for 5 minutes on a low flame.

8.       Add paneer cubes. Mix well

9.       Garnish with coriander leaves and serve hot methi mutter paneer with roti

Aloo Gobi Curry

ALOO GOBI CURRY

INGREDIENTS:

• cauliflower/ gobi -1.5 cup (chopped)
• tomato chopped- 1
• onion chopped- 1
• potatoes- 1.5 cup (chopped)
• red chili powder- 1/2tsp
• ginger garlic paste- 1 tsp
• Oil- 2tbsp
• turmeric powder- 1/2 tsp
• coriander powder- 1/2 tsp
• garam masala- 1/2 tsp
• coriander leaves- 1/2 cup
• grated fresh coconut - 1/2 cup

METHOD:

1. Grind onion, tomato, coriander leaves, grated coconut and ginger-garlic to paste.
2. Add Cauliflower to warm salted water and keep for 10-15 mins.
3. Peel the potatoes.
4. Boil potatoes and cauliflower for 2 mins in microwave
5. Heat oil in the pan add ground paste to it and stir.
6. Add red chili powder, turmeric, coriander powder, garam masala. Mix well.
7. Cook till oil leaves the sides of the masala
8. Add chopped potato and cauliflower. Mix well.
9. Add 1/2 cup water and cook for 2-3 minutes.
10. Garnish with coriander.
11. 
12. Serve hot Aloo Gobi Curry with Roti or Rice.
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
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Pasta with Olive Oil, Garlic and Crushed Pepper

Pasta with Olive Oil, Garlic and Crushed Pepper

Ingredients:

1 cup pasta

2 tbsp olive oil

• 3 cloves garlic, minced
• 2 cups pasta cooking water
• ½ tsp fresh crushed pepper
• ½ tsp chili flakes
• Salt to taste
• ½ cup fresh flat-leaf parsley, roughly chopped
• 1 cup Grated cheese
• ½ tsp mix herbs
• ½ tsp oregano

Method:

1. Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water and drain.
2. Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds, making sure it doesn't brown.
3. Add the reserved pasta water, pepper, chili flakes, oregano, mix herbs, salt, and parsley and bring to a boil. Toss with the cooked pasta.
4. Add grated cheese to it. Mix well.
5. Serve Hot!

 

Mix Veg Tempura

MIX VEG TEMPURA

INGREDIENTS:

• ½ cup tempura flour / Maida
• ½ cup cornflower
• 2 cups ice water
• oil, for deep-frying
• maida & cornflower paste for coating
• Fresh broccoli
• Button mushrooms
• Cauliflower
• Potato
• Baby corn
• Capsicums (Red/ Yellow & Green)
• Carrot
• ½ tsp pepper
• ½ tsp chili flakes
• Soy Sauce
• Oil
• Salt to taste

METHOD:

1. Cut the vegetables
2. Half boil the vegetables in salt water
3. Take a bowl add vegetables to it and add salt soy sauce, pepper, chili flakes and sprinkle cornflower.
4. Sift the ½ cup flour (maida) and ½ cup corn flower  into a bowl, make a well in the center and add the iced water. Stir with fork until just combined. The batter should be slightly lumpy.
5. Pour the flour batter on the vegetables.
6. Shallow Fry the Vegetables.
7. Cook the Vegetables in batches until crisp and light golden.
8. Drain on crumpled paper towels. Repeat with all the vegetables.
9. Serve the tempura immediately with tempura dipping sauce or soy sauce.

          TIPS:

• Tempura should have a very light batter and needs to be served as soon as it is cooked.
• Be sure that the water is ice cold as this helps to lighten the batter. If you are unsure, add a few ice cubes.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Bhogi Vegetable/ Bhogichi Bhaji

BHOGICHI BHAJI/ BHOGI VEGETABLE/ MIX VEGETABLE

 

 

 Ingredients:

1 purple brinjal, chopped

½ cup broad beans (Pavta), cleaned & broken

½ cup hirvi papdi

½ cup valvar

½ cup fresh soaked chickpeas

1 small carrot, peeled & chopped

¼ cup fresh/ frozen green peas

8-10 soaked peanuts

1 tbsp sesame seeds (dry roast & powder) + 1 tbps roasted sesame seeds

½  tbsp red chilly powder

½  tbsp kala masala/ 1 tsp garam masala

½  tsp turmeric powder

½  tsp mustard seeds

½  tsp cumin seeds

3-4  tbsp oil

1 cup water

1 tsp tamarind pulp

1 tsp jaggery

6-7 curry leaves

½ tsp asafetida

salt to taste

 

Method:

1.       Take a kadhai, add oil to it. Let it heat.

2.       Add cumin seeds, mustard seeds, curry leaves, asafetida, turmeric powder, red chilly powder, kala masala and sesame seeds. Cook it well.

3.       Add all the vegetables to it. Mix well.

4.       Add jaggery, tamarind pulp and sesame powder. Mix well.

5.       Add water to it and allow the vegetables to cook on medium flame for 8-10 mins

6.       Check the consistency of gravy as per your choice.

7.       Serve hot with bajrichi bhakari and ghee/  loni on it J