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

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.