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

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.

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.

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.

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

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.

DAL MAKHANI

Ingredients

3/4 cup whole black lentil
2 tbsp kidney beans
salt to taste
3 tbsp butter
1 tsp cumin seeds
2 green chillies
1" stick of cinnamon
2 cloves (
3 cardamoms
1/2 cup finely chopped onions
1/5 tsp ginger-garlic paste
1 tsp chilli powder
1/2 tsp turmeric powder
1 1/2 cups fresh tomato puree
3/4 cup (150 grams) cream
2 tbsp chopped coriander (dhania) (dhania) and 1 tbsp for the garnish



Method
1.Clean, wash and soak the whole urad and rajma overnight.
2.Drain, add 2 cups of water and salt and pressure cook for 20-25 minutes till the dals are overcooked.
3.Allow the steam to escape before opening the lid.
4.Whisk till the dal is almost mashed. Keep aside.
5.For the tempering, heat the butter in a deep pan and add the cumin seeds.
6.When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, onions and ginger-garlic paste and sauté till the onions turn golden brown in colour.
7.Add the chilli powder, turmeric powder and tomato pulp and cook over a medium flame till the mixture leaves oil.
8.Add the dal, ¾ cup of water and salt if required and simmer for 10 to 15 minutes.
9.Add the cream and mix well. Simmer for 2 to 3 more minutes.
10.Serve hot garnished with coriander and butter.

PANEER PASANDA

Ingredients

For The Patties
1 1/2 cups grated paneer
1 tsp finely chopped green chillies
1/4 tsp freshly crushed black pepper
2 tbsp plain flour
salt to taste
bread crumbs for coating
2 tbsp oil for cooking

For Paste (A)
3/4 cup chopped onions
5 cloves of garlic
6" of ginger
2 tbsp cashewnuts

For Paste (B)
oil for deep-frying
1/2 cup sliced onions

For The Gravy

2 tbsp oil or Butter
1 tsp chilli powder
1/2 tsp garam masala
3/4 cup fresh thick curds,
salt to taste

Other Ingredients

Fresh coriander for the garnish



Method


For the Patties

.Combine all the ingredients, except the bread crumbs and oil, and mix well.
.Divide the mixture into 6 equal portions and shape each portion into flat round patty.
.Roll in bread crumbs in such a way that the patty are evenly coated from all sides.
4.Heat the oil on a non-stick tava and cook the patty on both sides till they are golden brown. Drain on absorbent paper and keep aside.

For paste A
.Combine all the ingredients with 1 cup of water and boil for 15-20 minutes.
.Cool and blend in a mixer to a smooth paste. Keep aside.

For paste B
.Heat the oil in a kadhai and deep-fry the onions in oil till they are golden brown.
.Drain on absorbent paper and then blend to a smooth paste in a blender. Keep aside.

For the gravy
.Heat the oil in a pan, add the paste A and cook on a low flame for a few minutes.
.Add the chilli powder and punjabi garam masala, mix well and cook again for a few minutes.
.Add the curds, mix well and go on stirring for 5 minutes.
.Add the paste B, salt and cook till oil separates from the gravy.
.Add ½ cup of water and bring to boil.

How to proceed
.Arrange the paneer patties in a plate. Pour the hot gravy on the top.
.Serve hot garnished with coriander.

GRILLED SWEET AND HOT PANEER

Ingredients

20 pieces low-fat paneer,cut into 25 mm. (1”) cubes
1/4 cup finely chopped spring onions (including greens)
3/4 tbsp sugar substitute
1/2 tbsp red chilli sauce
1 tsp lemon juice
? tsp lemon rind
1/2 tbsp grated garlic (lehsun)
1 tbsp chopped coriander (dhania)
1 tsp oil
salt to taste
Barbeque sauce


Method

.Combine all the ingredients along with ¼ cup of barbeque sauce in a bowl, toss gently and keep aside to marinate for at least 15 minutes.
.Arrange the paneer cubes equally on four satay sticks and keep aside.
.Heat on a non-stick tava (griddle) and cook all the satays, using 1 tsp of oil, till the paneer turns light brown in colour on all the sides.
.Serve hot with the remaining ¼ cup of barbeque sauce.

CORN SPINCH BREAD

Ingredients

For The Dough

1 cup maize flour
1/4 cup chopped spinach
1 tsp finely chopped green chillies
2 tsp oil
salt to taste
1/4 tsp oil for kneading

To Be Mixed Into A Stuffing
1/2 cup grated paneer
1/4 cup boiled and crushed green peas
1/4 cup finely chopped coriander
salt to taste

Other Ingredients
whole wheat flour for rolling
oil for cooking
butter for serving


Method
For the dough

.Combine all ingredients together in a bowl and knead into a soft dough using enough water. Keep aside.
.Knead again using oil till smooth and divide the dough into 4 equal portions.
.Roll out each portion into 100 mm. (4") diameter circles using a little wheat flour for rolling.

How to proceed

.Divide the stuffing into 4 equal portions and keep aside.
.Place a dough circle on a clean, dry surface and place one portion of the stuffing in the centre, fold the edges over the stuffing to make a square.
.Press it lightly to seal the stuffing, flatten the dough and roll out again into a square of 125 mm. (5") using a little flour for rolling.
.Heat a tava (griddle) and cook the paratha on both sides, using a little oil till both sides turn golden brown in colour.
.Repeat with the remaining ingredients to make 3 more parathas. Serve hot with a dollop of butter.

Handy tips:

1.In the dough, instead of spinach, you can add chopped greens like shredded cabbage, fenugreek leaves etc for a variation.
2.One can add tofu and mint in the stuffing instead of paneer.

CARROT AND GRAPE JUICE

Ingredients
1 1/2 cups carrots , roughly chopped
2 cups black grapes
1/2 tsp cumin seeds powder
2 pinches black salt
1 cup crushed ice


Method

.Combine the carrots with ¾ cup of water in a mixer and blend to a smooth juice. Strain the juice.
.Combine the carrot juice, black grapes, cumin seed powder and black salt in a mixer and blend well to a smooth juice.
.In each rock glass, place ¼ cup of crushed ice. Pour equal quantity of the juice over it. Serve immediately.

CHINESE SOUP

Ingredients

2 tbsp finely chopped tomatoes
2 tbsp finely chopped cauliflower
2 tbsp finely chopped carrots
2 tbsp finely chopped cabbage
2 tsp finely chopped garlic
2 tsp chopped ginger
4 1/2 cups Clear Vegetable Stock
1 tbsp finely chopped mint leaves
1 tbsp chopped coriander
3 tsp soy sauce
2 pcs cornflour dissolved in ½ cup water
a pinch of M.S.G , optional
1 tbsp oil
salt and pepper to taste

For the toppingChilli Oil
chopped coriander

Method
.Heat the oil in a wok over a high flame. Add the garlic, ginger, tomatoes, cauliflower, carrot, cabbage and MSG and stir-fry for 2 to 3 minutes.
.Add the stock, mint, coriander, soya sauce, salt and pepper.
.Add the cornflour mixture to the soup and boil for 1 minute. Top with the chilli oil and coriander.
.Serve hot.

VEGETABLE FRIED RICE

Ingredients

2 cups chinese rice
1/2 cup french beans , cut diagonally into thin strips
1/2 cup carrot , cut into long thin strips
1/2 cup shredded capsicum
1 tbsp chopped celery
1 cup chopped spring onions whites
1 tsp soy sauce
1 cup chopped spring onion greens
a pinch of M.S.G (optional)
1 tbsp oil
salt to taste


Method
.Heat the oil in a pan, add the vegetables, celery, spring onion whites and ajinomoto and sauté over a high flame for 3 to 4 minutes till the vegetables soften.
.Add the rice, soya sauce, spring onion greens and salt. Mix well and sauté for 2 minutes.
.Serve hot.

GARLIC SOUCE DIPPED BABY CORN AND BROCCOLI

Ingredients

1 cup sliced baby corn
1 cup blanched broccoli florets
2 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
a pinch of M.S.G , optional
1/2 cup tomato puree
2 tsp cornflour dissolved in ½ cup of water
A pinch of sugar , optional
2 tbsp oil
salt to taste


Method
.Heat the oil in a wok over a high flame, add the ginger, garlic and green chillies and stir-fry for a few seconds.
.Add the baby corn and broccoli and MSG and cook for a few minutes.
.Add the tomato purée and mix well.
.Add the cornflour mixture and salt and cook for a few minutes. If you like, add a pinch of sugar.
.Serve hot.

PANEER ACHARI

Ingredients
1 cup paneer cubes
1 tsp fennel seeds
1/4 tsp mustard seeds
5 to 6 fenugreek seeds
1 tsp nigella seeds
1/2 tsp cumin seeds
1/2 tsp asafoetida
1/2 cup thinly sliced onions
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp black salt
3/4 cup fresh curds
1 tsp plain flour
3 tbsp chopped corriander
1 tbsp oil
salt to taste


Method
.Mix the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida in a small bowl.
.Heat the oil and add the seed mixture.
.When they crackle, add the onion and saute till it turns translucent.
.Add the paneer, turmeric, chilli powder, black salt and stir for some time.
.Add the curds, sprinkle the plain flour and mix well.
.Add the coriander and salt and bring to a boil.
.Serve hot with rice or nans.

TANDOORI PANEER TIKKA

Ingredients
2 cups paneer , cut into
50 mm. (2") x 12 mm.( 1/2") cubes
Chutney
To Be Mixed Into A Marinade
1/2 cup thick curds, whisked
1 tsp ginger paste
1 tsp garlic paste
2 tsp chilli powder
1/2 tsp dried fenugreek leaves
1/2 tsp garam masala
2 tbsp chopped coriander
1 tsp chaat masala
1 tbsp oil
salt to taste


Method
.Combine the paneer cubes with the prepared marinade and toss gently till the marinate coats the paneer pieces evenly from all sides. Keep aside for 15 minutes.
.Arrange the paneer pieces on the wire rack in a pre-heated oven at 200°c (400°f) and grill till the paneer is done (approx. 15 minutes).
.Remove from the oven and serve hot.

AMRITSARI PANEER TIKKA

Ingredients
Chutney

To Be Mixed Into A Marinade
2 tbsp ginger-garlic paste
1/2 tsp carom seeds
of mixed fruits food color
salt to taste
1/2 tsp chilli powder

Other Ingredients
2 cups paneer , cut into 2” x 1/2" x 1/2" strips
besan (Bengal gram flour) , dry roasted
oil for deep-frying
1 tbsp chaat masala for sprinkling


Method
.Combine the paneer strips with the prepared marinade and toss gently till the marinate coats the paneer strips evenly from all sides. Keep aside for 15 minutes.
.Sprinkle besan on the marinated paneer strips and mix gently so that the besan coats the paneer evenly from all sides.
.Heat the oil in a kadhai on a medium flame and deep-fry the paneer pieces till golden brown. Drain on absorbent paper.
.Serve hot sprinkled with chaat masala.

MAKHMALI PANEER TIKKA

Ingredients
3 cups paneer , 2” cubes

Chutney
To Be Mixed Into A Marinade
3/4 cup thick fresh hung curds
1/4 cup cheese spread
1 tsp green chilli paste
2 tbsp cashewnut powder
1/2 tsp garam masala
salt to taste


Method
.Combine the paneer cubes with the prepared marinade and toss gently till the paste coats the paneer pieces evenly from all sides. Keep aside for 15 minutes.
.Arrange the paneer pieces on the wire rack in a pre-heated oven at 200°c (400°f) and grill till the paneer is done (approx. 15 minutes).
.Remove from the oven and serve hot.

PAHADI PANEER TIKKA

Ingredients
2 cups paneer (cottage cheese) ,1" cubes
1 cup onions ,1" cubes
1 cup capsicum ,1" cubes
1 cup tomatoes ,1" cubes
1 tbsp oil

salt to taste
Chutney
To Be Ground To A Smooth Green Marinade
1 cup chopped mint leaves
1/2 cup chopped coriander
1 tsp cumin seeds
1 tbsp chopped green chillies
1 tsp lemon juice
1 tbsp fresh cream
2 tbsp fresh curds
salt to taste


Method

.Thread the one piece of each paneer, onion, capsicum and tomato onto a toothpick. Repeat with the remaining toothpicks to make more tikkas.
.Apply the green marinade on the tikkas and keep aside for 15 to 20 minutes.
.Heat the oil in a non-stick pan and sauté till the tikkas turn golden brown on all sides.
.Remove from the flame and serve immediately.