Showing posts from October, 2007

Chocolate Cherry cake


6 Eggs White.
1 Chocolate Cake Mix.
21 oz Cherry Pie Mix.
For Frosting:

2 Eggs White.
1 1/2 cup Sugar.
1/4 tsp Cream of Tartar.
1/3 cup Water.
1 tsp Vanilla Essence.
How to make chocolate cherry cake:
In a bowl mix egg whites, chocolate cake mix, cherry pie filling.
Grease 9" X 13" pan and make a layer of flour on it.
Pour the batter into the pan.
In a preheated oven bake the pan for 35 - 40 minutes ot till the toothpick comes out clean.
Take tthe cake out and cool it.
To make the frosting, mix all the frosting ingredients and pour in a double boiler and with a beater, beat for 1 minute.
Then place this boiler on boiling water and again beat for 7 minutes. Remove from heat and beat for 2 minutes on high speed.
Frost the cool cake with this mixture.

Lemon Pudding


4 oz breadcrumbs.
1 oz flour.
1/2 tspful baking powder.
2 oz shredded suet.
2 oz moist sugar (cheeni).
Grated rind of 1 lemon.
1 egg.
3/4 cup milk.

How to make lemon pudding:
Mix all the dry ingredients together with the lemon rind.
Add the beaten egg and milk, and stir the mixture well.
Put into a greased mould, cover with a double piece of greased paper and steam for 2 hours.
Serve with lemon sauce, using the juice of the lemon.

Indian Paneer Tikka


1 Large block of Paneer.
1 onion.
1 Capsicum.
1 Tomato.
Few Mushrooms.
Finely chopped Coriander leaves.
To Marinade:

1/2 cup Curd.
1 tsp Garlic paste.
1 tsp Ginger Paste.
2 tsp Tandoori powder.
1 tsp cumin (jeera) powder.
2 tsp Chaat powder.
Salt to taste.
Red chili Powder to taste.

How to make indian paneer tikka recipe :
Cut Paneer into long 1/2" thick cubes.
Cut all vegetables into cubes.
Mix all ingredients for marinade and keep aside.
Add the left marinade to the vegetables.
Brush the marinade to the paneer and refrigerate it for 3 hours.
Heat oil in a kadhai and fry marinated paneer till fully done.
Also fry other vegetables.
In a plate arrange fried vegetables and then paneer.
Garnish with coriander and lemon slices
Serve tandoori paneer tikka hot with hari chutney.

Cheese Pizza


225gm flour.
1/4 tsp salt.
15gm yeast mix with 4-5tbsp hot water.
1 tbsp sugar.
150ml evaporated milk.
2 tbsp butter.
1/2 cup tomato sauce.
1 pkt grated cheese.
2 large onions (cut into rings).
1/2 tsp sal.
t1/2 tsp pepper powder.
2 tbsp butter (melted)

Mix yeast in hot water and leave it to be frosty.
In a bowl put in the flour, salt, sugar and mix with milk and yeast.
Add butter. Knead until dough become soft and pliable. Leave the dough to rise double in size.
For the filling Mix chicken in the beaten egg along with salt and pepper powder.Leave aside.
Punch into the dough with your hands and knead again and make into equal balls shape (as big as you want) and flatten the dough with a rolling pin.
Sprinkle with flour if the dough is sticky.
Put the mini round dough in a greased flat baking pan.
Brush the mini pizza with tomato sauce.
Add in a bit of chicken pieces in the centre, top with onion rings and grated cheese.
Sprinkle a bit of melted margerine to get a crunchy taste.
Do t…

Aam Panna


6 medium sized Green Mango (Aam) .33/4th cup Water. 1 tsp dry-roasted and grounded Cumin Seed (Jeera). 1/2 tsp Red chili Powder (Lal Mirchi). 1 tsp Salt (Namak). 3 tblsp Sugar (Cheeni). 3 tblsp chopped Mint Leaves (Pudina Leaves). 12 crushed Ice-cubes.How to make panna:Place the mangoes with water to cover in a sauce-pan and bring to boil. Simmer for 10 minutes. Drain off the water and then peel, stone and pulp the mango with a spoon. Place the pulp in a deep bowl. Add water, sugar, salt, chili and cumin. Whisk thoroughly. Stir in the mint and whisk again. Transfer it to a jug. Serve chilled with crushed ice.

Cholay bhature


2 cups All purpose flour (Maida).
1 pouch Yeast.
1 cup Yogurt.
2 tbsp Vegetable Oil.
Salt to taste.

1 small can Garbanzo beans.
1/2 tsp Ginger paste.
1/2 tsp Garlic powder.
1 tsp Cumin seeds.
2 tbsp Oil.
2 tbsp Cilantro.
6-7 Mint leaves.
1/2 tsp Turmeric Powder.
1/2 tsp Chilly Powde.
2-3 Bay Leaves.
2-3 Cloves.
1/2 tsp Garam Masala.
1 Medium-sized finely chopped onion.
1 Big tomato.
1 1/2 cup Water.
Salt to taste.
How to make chhole bhature :

Take yeast and soak in lukewarm water for 5-10 minutes.
Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.
Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.

Take 2 tablespoons of oil in a pressue cooker and heat it.
Add garlic powder and make it dark brown. Then add cumin seeds fry till they start spluttering.
Now add bay leav…

Fruit Shake


2 cup Bananas (sliced).
2 cup Strawberries (sliced).
2 cup Pineapple or Papaya (chopped).
1 cup Apples (chopped and peeled).
1/2 cup Ice cubes.
1 tsp Honey.

Fruit shake:
In a blender blend on high speed a combination of bananas, strawberries, pineapples, papayas, apples, ice cubes and honey.
Blend till smooth.
Serve immediately for breakfast.

Masala Dosa

Ingredients:Dosa shell:1 1/2 cups rice.1/2 cup urad dal. salt according to taste Oil Masala Filling: 2 large potatoes. 1 medium onion (chopped). 1/2 teaspoon yellow split peas. 1/2 teaspoon mustard seed. 1/2 teaspoon turmeric.1-2 green chili.1 tablespoon oil. salt to taste. Preparation:
Dosa shellSeparately soak rice and urad dal at least 6 hour or overnight in water. Grind to paste. Mix together, add salt with water to make batter. Leave in room temperature overnight. Mix onion and chilies to the thin batter. Heat pan or griddle with little ghee or oil. Spread the mix on pan in circular motion to make thin Dosa. Cook on both the sides, if desired. Masala Filling (Spicy Filling):Heat oil. Add mustard seed, peas, onions and spice. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown. Add potatoes and mix and cook some more Serve.Add filling inside Dosa and roll. Serve hot with Chutney.



For Cover: 1 cup all purpose flour (Maida). Water to Knead dough. 2tbsp oil. Little salt. 1/4th tsp. Ajwain (optional) .
For Stuffing: 3-4 Potatoes (boiled, peeled & mashed). 1/2 cup Green Peas (boiled). 1-2 Green Chilies (finely chopped). 1/2tsp Ginger (crushed). 1tbsp coriander finely chopped .Few chopped Cashews (optional). Few Raisins (optional). 1/2tsp Garam masala. Salt to taste.Red chili powder to taste.1/2 tsp. Dry Mango powder( Amchur) (optional). How to make samosa:

For Cover: Mix all the ingredients (salt, oil, ajwain) except water. Add a little water at a time. Pat and knead well for several times into a soft pliable dough. Cover it with moist Muslin cloth and keep aside for 15 minutes. For Stuffing : In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well. Add green peas, cashews and raisins and mix well. Add coriander and keep aside. To Proceed : Make small rolls of dough a…

Aloo tikki

Ingredients: large boiled aloo (potatoes). 1 tsp salt or as per taste .1/4th tsp ground black pepper.For Stuffing: 2/3rd cup matar (green peas) cooked or frozen peas defrosted.1/2 tbsp scrapped and minced ginger. 1/4th tsp garam masala. 1/4th tsp salt or to taste. Red chili powder to taste (optional). 1tsp coarsely ground dry-roasted cumin seeds. Oil for pan-frying. How to make aloo tiki : Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside. Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed. Divide it into 10 equal portions. Now wash and dry your hands and rub them with little oil. Take each portion of potato mixture and make a ball. Now Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the ce…

Pani puri


To make puri:
1 cup Semolina (Rava / Suji).3 tblsp Fine Wheat Flour (Maida). 1/4 tsp Baking Soda. Oil to deep fry. To make pani: 1/2 cup Tamarind (Imli) Pulp. 2 cups Water. 2 tblsp roasted Cumin Seed (Jeera) Powder. 2 tblsp un-roasted Cumin Seed (Jeera). Coriander Leaves.3 Green Chilly (Hari Mirch).2 tblsp Mint Leaves (Pudina Leaves) Chutney. 1 tblsp Black Salt (kala namak ) .2 tblsp Jaggary (Gur) .How to make pani puri: To make pani: Measure all ingredients. Adjust spices and tangyness to taste. Strain through a wire strainer to remove any rough bits. To make puri: Mix sooji, maida, baking soda, salt and enough water to knead a soft dough. Stand covered with wet cloth for 15-20 minutes. Make small sized balls. With the help of some dry maida or sooji, roll into thin rounds. Heat oil in a pan and deep fry puris till very light brown and crisp. Drain in a paper towel for a while to dry out the oil. Store in an airtight container when cool.

Bhel puri


1 cup Puffed Rice (Kurmura). 1/2 cup chopped Tomato (Tamatar). 1/2 cup chopped Onion (Pyaj). 1/4 cup chopped Coriander Leaves (Dhania Patta) .1/2 cup boiled and mashed Potato (Aloo). 4 chopped Green Chilli (Hari mirch) .1 tblsp chopped Ginger(Adrak). 1 tblsp Garam Masala. 6 tblsp Tamarind (Imli) Chutney. 6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney. 1/2 cup Nimkis. 1/2 cup Sev. 1/2 cup Gol gappas. 2 tblsp Lime or Lemon (Nimbu) Juice. How to make bhel puri: Mix the puffed rice, tomatoes, onions. Drain the water from the grated potatoes and mix that as well. Mix all the ingredients under seasoning and add to this. Lightly crush and add the nimkis and golgappas. Add the sev and kaara pusa directly and mix well. Finally garnish with coriander leaves and lemon juice. Serve immediately..

Dum Aloo (Potato)

Ingredients for dhumaloo:

900gms Aloo (Potatoes). 33/4th cups water. Salt To Taste. Ghee or oil for deep-frying. 1 cup ghee. 1 large Onion (finely chopped). 4 tbsp tomato puree. 140 ml curd. 4 tbsp hot water. 1 green pepper (seeds removed and sliced) .1tsp garam masala powder. Spices. 4 cloves. 4 bay leaves. 6 black peppercorns .4 green cardamoms.1 brown cardamom. 1piece cinnamon stick. Paste. 1 large onion (chopped).12 flakes garlic. 2 tbsp ginger. 6black peppercorns. 1 tsp poppy seeds. 1 tbsp coriander seeds.1 tsp cumin seeds. 2 dry red chilies. 1 tsp turmeric powder. A pinch of ground mace. A pinch of ground nutmeg. Method: Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours. Dry the potatoes on a cloth and heat the ghee or oil. Deep fry the potatoes until golden brown. Drain and set aside. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. Grind the paste ingredients to a fairly smooth…