Monday, September 10, 2012
EGGLESS CHOCOLATE CAKE
Ingredients.
2 Cups All Purpose Flour
1 Teaspoon Salt
1 Teaspoon Baking Powder
2 Teaspoons Baking Soda
3/4 Cup Unsweetened Cocoa Powder
2 Cups Granulated Sugar
1 Cup Vegetable Oil
1 Cup Hot Coffee Mixed with 1.5 Teaspoons Of Instant Coffee Powder
1 Cup whole Milk
1/2 Cup Silken Tofu Pureed
1 1/2 Teaspoon Vanilla Extract
Optional
chocolate chips or grated chocolate
Icinig Ingredients:
1 Packet Organic Chocolate Icing Mix
1/4 Cup warm Milk/Hot Water
1/3 Cup Butter at Room Temperature
1/4 Teaspoon Vanilla Extract
A Pinch Baking Soda
Method
Preheat the oven to 325F (160C) for 15 minutes.
Grease and flour two 9-inch cake pans.
Sift together the flour, salt, baking powder, baking soda, cocoa and sugar into a large mixing bowl.
Make a well. Add oil. Then the hot coffee.
Add milk.
Add the pureed tofu.
Add vanilla essence.
With an electric mixer, beat at medium speed for 2-3 minutes.
Pour the batter evenly into both 9-inch cake pans.
Bake for 25 to 30 minutes,If we are baking all the cake in one cake pan then it gonna be 42 to 45 minutes baking time.Or until a wooden tooth pick inserted into the center of the cake comes out clean. For cupcakes it will 15 minutes.
Let the cakes cool completely before removing them from the pans. Transfer it to the wire rack.
The cake should cool completely on the wire rack before icing.
For Icing
Sift the mix.
Add the butter, hot milk, vanilla and baking soda.
Beat the mix using a hand mixer at medium-high speed. Add few drops of water/milk if required.
Decorate the cake:
First placed the bottom layer upside down, so the rounded side.
Spread about 1/2 cup to 3/4 cup of Icing on top of the bottom layer. Don’t use hard strokes,spread it gently using plastic spatula.
Now place the second layer on the first, cut or domed side up.
Ice the sides of the cake first with another 1/2 cup of icing.
Finally frost the top of the second layer.
Decorate as you want on top.
Ready to serve
Sunday, November 13, 2011
BEANS KABAB
Ingridents
5 types beans
1.Kidney beans (soaked over night)
2.toor beans
3.green moong whole (soaked over night)
4 chhana dal
5 masoor split
Desi ghee
oil for frying
salt
redchilli powder
Cumin seeds
Garlic and ginger paste
Bread crumb
smolina(sooji)
Refined Flour
Water
For the Dip
Milk 1/2 Cup
Proccesed Cheese 1/2 Cup
Salt
Black pepper
Tomato and Pineapple Dip
2 Tomatoes
1/2 Pineapple
2 Tbs Lemon Juice
Salt
Red chilli powder
Method
.cooked all five types of beans keep aside
.Take Desi ghee in fry pan add cumin seeds in it then put garlic ginger paste then add beans, then salt, red chilli powder,cook for 5 minutes,cool it then make little roll from this dough.
.Take 2 tbs refiuned flour in a bowl then add some water make a paste then roll the kabab coat with bread crumb and sooji and fry them
Dip
Boil. the milk then add proccesed Chesse add salt and black pepper boil them and make a semi thick paste
Tomato and pineapple Dip
Tomato and pineapple roast them on gas then peel the tomato and cut the pineapple then put the lemon juice and salt and red chilli powder in It and blend, it is ready to serve
Monday, November 7, 2011
EGGLESS CHOCOLATE CAKE
Ingredients
2 Cups Refined Flour
1 Tsp Baking powder
3/4 Tbsp Soda bicarbonate
1 cup Plain Yogyrt
Few drops of Vanilla essence
3/4 Cup Milk
3/4 Cup White butter
1 and 1/2 Cup Caster sugar
6 tbsp: Cocoa powder
1 nos. Butter paper
Method
.Preheat oven to 170*C. Grease a cake tin and line it with butter paper.
.Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm.
.Whisk the curd, caster sugar, butter and vanilla essence together till smooth and frothy.
.Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter.
.Pour into the cake tin and bake on the centre rack for 20 minutes.
2 Cups Refined Flour
1 Tsp Baking powder
3/4 Tbsp Soda bicarbonate
1 cup Plain Yogyrt
Few drops of Vanilla essence
3/4 Cup Milk
3/4 Cup White butter
1 and 1/2 Cup Caster sugar
6 tbsp: Cocoa powder
1 nos. Butter paper
Method
.Preheat oven to 170*C. Grease a cake tin and line it with butter paper.
.Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm.
.Whisk the curd, caster sugar, butter and vanilla essence together till smooth and frothy.
.Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter.
.Pour into the cake tin and bake on the centre rack for 20 minutes.
Monday, October 17, 2011
TAWA SUBJI STRUDDEL
Ingredients
1 Cup Cut Cauliflower
1 Cup cut Carrots
1 Cup Cut Capsicum (green)
5 Cobs baby corn
5 Cot Mushrooms
1/2 cup onion paste
1/2 cup tomato paste
1 Tbsp Ajwain
1/2 Tsp turmeric
1/2 Tsp chili powder
1/2 Tsp garam masala
Salt & Pepper to taste
2 Teaspoons sesame seeds
1 Tablespoon Peanuts
1/2 Cup oil
4 filo dough sheets
Bread Crumbs
Method
.Cauliflower, mushrooms, carrot, capsicum and cut baby corn into halves lengthwise.
.Roast and coarsely powder sesame seeds and peanuts.
.Heat oil.
.Fry onion and tomato paste until oil separates from the mixture.
.Add Ajwain, garam masala, turmeric, chili powder, vegetables and powders.
.Add salt and toss until the spices coat the vegetables.
.Cook Vegetables for 5 minutes,
.Let it cool.
. Spread a sheet of strudel or filo dough on a damp towel, narrow end toward you.
.Brush with melted butter and sprinkle on bread crumbs.
.Repeat with second and third sheets, stacking them on top of the first sheet, then butter, but do not crumb fourth sheet.
.Put half the mushroom mixture on narrower edge of the dough, leaving a 2- to 3-inch border at the sides. Fold in the sides, then, using the edge of the towel, roll.
Ingredients for Filo Pastry
4 oz (112 g) plain flour
Pinch of salt
Water
2 tablespoons olive oil
Method
.Sieve the flour and salt together in a bowl and gradually add water to make a stiff dough.
.Oil your hands lightly and knead the dough on a board, gradually working in all of the olive oil this way until a smooth, elastic dough is achieved.
.Roll the dough in a little more olive oil, place in a bowl, cover with a damp cloth and allow to stand in a warm place for a couple of hours to allow it to rest.
.Divide the dough into 12 pieces and roll to ¼ inch (0.5 cm) thickness on a lightly floured board.
.Cover with a cloth and allow to relax again for 10 minutes.
.Cover a worktop with a smooth, clean cloth and lift each piece of the rolled dough onto it one at a time.
.Putting your hands, palms down under the dough, gently stretch the dough with the back of hands, rotating the cloth until the dough is stretched and as thin as tissue paper and in an approximately 1’ x 1’ (30 cm x 30 cm) square.
Repeat with the other pieces of dough.
1 Cup Cut Cauliflower
1 Cup cut Carrots
1 Cup Cut Capsicum (green)
5 Cobs baby corn
5 Cot Mushrooms
1/2 cup onion paste
1/2 cup tomato paste
1 Tbsp Ajwain
1/2 Tsp turmeric
1/2 Tsp chili powder
1/2 Tsp garam masala
Salt & Pepper to taste
2 Teaspoons sesame seeds
1 Tablespoon Peanuts
1/2 Cup oil
4 filo dough sheets
Bread Crumbs
Method
.Cauliflower, mushrooms, carrot, capsicum and cut baby corn into halves lengthwise.
.Roast and coarsely powder sesame seeds and peanuts.
.Heat oil.
.Fry onion and tomato paste until oil separates from the mixture.
.Add Ajwain, garam masala, turmeric, chili powder, vegetables and powders.
.Add salt and toss until the spices coat the vegetables.
.Cook Vegetables for 5 minutes,
.Let it cool.
. Spread a sheet of strudel or filo dough on a damp towel, narrow end toward you.
.Brush with melted butter and sprinkle on bread crumbs.
.Repeat with second and third sheets, stacking them on top of the first sheet, then butter, but do not crumb fourth sheet.
.Put half the mushroom mixture on narrower edge of the dough, leaving a 2- to 3-inch border at the sides. Fold in the sides, then, using the edge of the towel, roll.
Ingredients for Filo Pastry
4 oz (112 g) plain flour
Pinch of salt
Water
2 tablespoons olive oil
Method
.Sieve the flour and salt together in a bowl and gradually add water to make a stiff dough.
.Oil your hands lightly and knead the dough on a board, gradually working in all of the olive oil this way until a smooth, elastic dough is achieved.
.Roll the dough in a little more olive oil, place in a bowl, cover with a damp cloth and allow to stand in a warm place for a couple of hours to allow it to rest.
.Divide the dough into 12 pieces and roll to ¼ inch (0.5 cm) thickness on a lightly floured board.
.Cover with a cloth and allow to relax again for 10 minutes.
.Cover a worktop with a smooth, clean cloth and lift each piece of the rolled dough onto it one at a time.
.Putting your hands, palms down under the dough, gently stretch the dough with the back of hands, rotating the cloth until the dough is stretched and as thin as tissue paper and in an approximately 1’ x 1’ (30 cm x 30 cm) square.
Repeat with the other pieces of dough.
Wednesday, May 18, 2011
Peshawari Chole
Ingredients
1 cup kabuli chana(Garbanzo Beans)
1 tbsp chana dal (split Bengal gram)
2 black cardamoms
1" stick of cinnamon
2 tea bags
4 tbsp oil
1 cup chopped onions
1 1/2 tsp pomegranate powder
1 cup chopped tomatoes
1 tbsp chopped ginger
2 tsp chopped green chillies
1 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp garam masala
1 tsp chana masala
salt to taste
Bhaturas or nan for serving
Method
.Wash and soak the kabuli chana and chana dal overnight.
.Drain, wash again, add 2 cups of water, big cardamoms, cinnamon and teabags and pressure cook for 1 whistle.
.Reduce the flame and cook for 20 minutes.
.Allow the steam to escape before opening the lid.
.Strain and reserve the liquid but discard the teabags.
.Keep the kabuli chana liquid aside separately.
.Heat the oil in a pan, add the onions and sauté till they turn translucent.
.Add the pomegranate powder and cook while stirring continuously till the onions turn golden brown.
.Add the tomatoes, ginger and green chillies and sauté for 3-4 minutes.
.Add the coriander powder, chilli powder and Punjabi garam masala and sauté till the tomatoes are cooked and the mixture leaves oil.
.Add the chana masala, the reserved liquid and a little salt if required and mix gently.
.Cook for 15 to 20 minutes on medium flame till some of the liquid dries up.
.Serve hot with bhaturas or nans.
1 cup kabuli chana(Garbanzo Beans)
1 tbsp chana dal (split Bengal gram)
2 black cardamoms
1" stick of cinnamon
2 tea bags
4 tbsp oil
1 cup chopped onions
1 1/2 tsp pomegranate powder
1 cup chopped tomatoes
1 tbsp chopped ginger
2 tsp chopped green chillies
1 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp garam masala
1 tsp chana masala
salt to taste
Bhaturas or nan for serving
Method
.Wash and soak the kabuli chana and chana dal overnight.
.Drain, wash again, add 2 cups of water, big cardamoms, cinnamon and teabags and pressure cook for 1 whistle.
.Reduce the flame and cook for 20 minutes.
.Allow the steam to escape before opening the lid.
.Strain and reserve the liquid but discard the teabags.
.Keep the kabuli chana liquid aside separately.
.Heat the oil in a pan, add the onions and sauté till they turn translucent.
.Add the pomegranate powder and cook while stirring continuously till the onions turn golden brown.
.Add the tomatoes, ginger and green chillies and sauté for 3-4 minutes.
.Add the coriander powder, chilli powder and Punjabi garam masala and sauté till the tomatoes are cooked and the mixture leaves oil.
.Add the chana masala, the reserved liquid and a little salt if required and mix gently.
.Cook for 15 to 20 minutes on medium flame till some of the liquid dries up.
.Serve hot with bhaturas or nans.
MALAI KULFI
Ingredients
2 1/2 cups milk
1/2 cup condensed milk
1/4 cup milk powder
1/2 tsp cardamom powder
Method
.Combine all the ingredients together and bring to a boil. Add the cardamom powder.
.Simmer for 10 minutes till the mixture thickens. Cool completely.
.Pour into 4 kulfi moulds and freeze overnight till firm.
.To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer, stick or a fork, in the centre of the kulfi and pulling it out
2 1/2 cups milk
1/2 cup condensed milk
1/4 cup milk powder
1/2 tsp cardamom powder
Method
.Combine all the ingredients together and bring to a boil. Add the cardamom powder.
.Simmer for 10 minutes till the mixture thickens. Cool completely.
.Pour into 4 kulfi moulds and freeze overnight till firm.
.To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer, stick or a fork, in the centre of the kulfi and pulling it out
KESAR PISTA LASSI
Ingredients
a few strands saffron
2 tbsp chopped pistachios
1 1/2 cups fresh curds
1 1/2 cups full fat milk
8 tsp powdered sugar
4 to 5 ice-cubes
Method
.Heat a non-stick pan on a slow flame, add the saffron strands and dry roast for about 10 seconds.
.Add 2 tbsp of milk mix gently and keep aside for about 15 minutes.
.Combine all the ingredients except the ice-cubes and blend in a mixer for 3-4 minutes.
.Pour into 4 individual glasses and serve immediately.
a few strands saffron
2 tbsp chopped pistachios
1 1/2 cups fresh curds
1 1/2 cups full fat milk
8 tsp powdered sugar
4 to 5 ice-cubes
Method
.Heat a non-stick pan on a slow flame, add the saffron strands and dry roast for about 10 seconds.
.Add 2 tbsp of milk mix gently and keep aside for about 15 minutes.
.Combine all the ingredients except the ice-cubes and blend in a mixer for 3-4 minutes.
.Pour into 4 individual glasses and serve immediately.
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