Chocolate Cake

Chocolate Cake

Ingredients:

All purpose Flour - 1 cup
Cocoa Powder - 3 tbsp
Butter -250gm
Milk - 3/4 cup
Caster Sugar - 1/2 cup
Vanilla Essence - 1tsp
Baking Powder - 2tsp
Eggs - 2

Method:
In a bowl combine flour, Melted Butter, sugar, vanilla, cocoa, milk and baking powder. Add eggs and mix together fr one minute. Pour into a lined cake tin and bake for 25-35 minutes at 160'C.

Zebra Cake

ZEBRA CAKE

Ingredients needed

Sugar - 1 cup (granulated )
Eggs - 4
Milk - 1 cup (room temperature)
Oil - 1 cup (any flavourless oil)
Vanilla essence -1/2 tsp

All purpose flour/Maida -2 cups
Baking powder -1 tbsp
Cocoa powder -2 tbsp
9 inch round Cake pan

Preparation

Preheat the oven to 350F (180C)

Sieve maida with baking powder three time and keep it aside.

Sieve cocoa powder separately if there are any lumps.

Grease and flour a 9-inch (23 cm) cake tin. If you do not have a 9 inch cake pan, you can even use your 9 inch cooker aluminium separator.Grease it and then line it with parchment paper.

Method
Beat the eggs well with an electric hand mixer or wire whisk.

Add sugar and beat until the mixture is creamy.

Add milk + oil + Vanilla essence and mix well.

Fold in maida gently.

Now divide the batter into two equal parts. To one part mix cocoa powder and keep the other part plain. Now we have 2 batter - the vanilla (ie the plain batter) and the cocoa batter.( You can mix cocoa powder with a tbsp of milk and then add it to one half of the batter)

How to bring Zebra strip effect
Now pour 1/4 cup of plain batter in the center of the baking pan.

Then pour 1/4 cup of cocoa batter on top of the vanilla batter in the center.

Do not disturb or try to shake it or wait for it to spread or tilt the pan for it to spread. It will spread by itself. Keep on pouring both the batter alternatively until all the batter is over.
Bake in a pre heated oven for about 40 minutes or until a toothprick inserted in the center of the cake comes out clean.

Remove the cake from the oven, loosen the sides of the cake with a knife and invert it on a plate. Leave it to cool.Then you can cut it and enjoy your Zebra cake!

Banana Cake

BANANA CAKE

Ingredients:
1/2 cup butter
1 1/2 cups sugar
2 large eggs, beaten
2 cups flour, sifted
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup milk
1/4 teaspoon vanilla
3/4 teaspoon baking soda (add to pureed bananas)
3 pureed bananas, very ripe

Directions:

1. Preheat oven to 350 degrees F. Grease and flour a 9x13" baking pan or two 9" layer cake pans.

2. Cream butter, sugar and eggs. Sift flour several times, then add the salt and baking powder to the flour.

3. To the creamed butter mixture, add the milk and flour (alternating, beginning and ending with flour).

4. Add vanilla and mashed bananas (with the baking soda added to the bananas) to this mixture.

5. Bake layer cakes (9") for 25-30 minutes, oblong (9x13") for 35-40 minutes.

Almond Cake

Almond Cake


Ingredients:

3/4 cup sugar
3/4 cup flour
1/2 cup butter, melted
1 tsp. almond extract
2 eggs
almonds

Method:

Mix sugar, flour, butter, almond extract, and eggs on high for 3 minutes. 

Pour into greased pie pan. 

Sprinkle with almonds. Bake at 350 for 25 minutes.

CHICKEN AND DUMPLINGS

      CHICKEN
          AND
     DUMPLINGS

Ingredients

 1 whole chicken

 2 1/2 quarts cold water

 1 large carrot, cubed

 1 capsicum chopped

 1 onion, chopped

 1 bay leaf

 2 tablespoons all-purpose flour, or as needed

 Salt

Freshly ground black pepper to taste

FOR DUMPLINGS

  1/2 cup cream

  1/2 cup milk

  2 eggs (optional)

  2 cups all-purpose flour  

  4 to 6 tablespoons butter

  1 teaspoons baking powder

  1/2 teaspoon salt

  1 teaspoon sugar

Method:

•  Add Chicken, water, carrot, capsicum, onion, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken and transfer to a bowl; set aside to cool.
•  Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock  and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.
•   Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, to taste. Continue simmering for 10 to 15 minutes.
•   Whisk cream, milk, butter and eggs together in a large bowl.  Add baking powder, sugar, salt and flour.  Stir in all-purpose flour until almost entirely incorporated and make a soft dough.
•  Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with parsley.

EASY SPICY CHICKEN CURRY....

EASY SPICY CHICKEN CURRY

Ingredients:

Chicken – ½ kg

Onion – 2

Fennel seeds (perumjeerakam) – ½ tsp

Ginger garlic paste – 3 tsp

Tomato – 2 medium

Pepper powder – 1-1 ½ tsp

Turmeric powder – 1  tsp

Coriander powder – 3 tsp

Garam Masala – 2 tsp

Chilli Powder-1tsp

Water

Curry leaves – few

Oil

Salt

Method:

•    Heat a frying pan over a medium heat. Add 3 tablespoons of vegetable oil. Then add the chopped onion, fennel seeds and curry leaves and fry for 1 minute.
•  Add the garlic and garlic paste , and stir. Carry on frying gently over a medium heat, until everything is golden brown, which will take 2 to 3 minutes. Keep stirring.
•  Add sliced tomato and cook till tomato becomes soft.
•   At this point add pepper, turmeric, coriander, red chilli,  garam masala and cook for 2-3 min.
•  Put the chicken and combine with the mixture.

•  Keep the lid closed and let the chicken cook well ( Add Water if  needed). In about 30-45 minutes you will have a delicious  Chicken Curry

MIXED FRIED RICE

MIXED FRIED RICE

Ingredients:

For the Rice>

Basmati Rice - 2cups

Capsicum - 1 medium

Beans, Carrot and Cabbage - 2 cups

Fresh or frozen peas, defrosted-1/2 cup

Salt to taste

Soya Sauce - 2 tbsp

Ginger - 2 tablespoons (minced)

Red pepper flakes-1/4 teaspoon

Cumin Seeds - 1 tsp

Oil - 2 tbsp

Pepper powder - 1 tbsp

For Chicken>

Boneless Chicken - 250 gms

Ginger Garlic paste - 1/4 tsp

Salt to taste

Pepper powder - 1/4 tsp

Garam Masala - 1/2 tsp

Oil - 1 tsp

Method:

To make Chicken:

•   Pressure cook the chicken, along with salt to taste, Pepper powder, turmeric powder and Ginger Garlic paste.
•    Once it is done, remove the bones and keep the boneless chicken pieces aside. We normally don't  add water for pressure cooking as chicken will let out water. If you are not making any gravy, you can cook the chicken to make it dry.

To make Rice:

Clean and soak rice for 15 mins. Cook the rice in a non stick pan with 4 & 1/2 cups of water. Once its cooked, remove and spread it on a plate so that you have each grain separate.

To make Veg Masala:

• Heat a Kadai . Add 2 tbsp of Oil, to this add cumin seeds. When it splutters add the ginger and  red pepper flakes and stir fry for 10 seconds or until fragrant.
•  Add chopped onions. Fry well, then add all the chopped vegetables. Sauté well with the flame high
• This dish requires the vegetables to be crisp and not over cooked .
• Then add salt and Soya sauce. Sauté well .. Add the pepper powder and adjust the salt.
•  Slowly add the cooked rice and add  the chicken pieces to the rice  and mix well.
•   Garnish with  some scrabled eggs.

BEEF CURRY

BEEF CURRY

Ingredients:

Beef: :1/2 kg, chopped preferably with fat.
Lime: 1 whole.
Mustard seeds: 1 tsp.
Shallots/button onions: 200 gms, sliced.
Garlic: 2 pods, chopped.
Ginger: 1 inch, chopped.
Green chilly: 2, slit.
Tomato: 1 chopped.
Kashmiri red chilly powder: 2 tsp.
Meat masala: 2 tbsp.
Coriander powder: 1 tsp
Garam masala: 1/2 tsp.
Turmeric: 1/2 tsp.
Pepper powder: 1/2 tsp.
Coconut oil: 1/4 cup.
Water: 1/4 cup.
Salt.
Curry leaves.
Method:

Marinate beef with lime juice, 1 tbsp meat masala, and salt. Keep aside in fridge for at least 2 hours.
In a pressure cooker heat oil and add 1 tsp mustard seeds and let it splutter. Add the sliced shallots, garlic, ginger, green chilies, and salt.(Remember salt was added for marinating so add little here). Let it fry on low flame for 5 to 10 min.
Now the shallots must have started to brown....add red chilly powder (if using ordinary red chilly pls reduce by 1 tsp), coriander powder, turmeric powder, meat masala, garam masala, and pepper powder. Allow it to fry for a min or until the raw smell goes.Add the chopped tomato.Let it fry for 2 or 3 min or until oil comes out.
Dunk in the marinated beef and mix well. Let it fry for another 5 min, mix well.
Add little water. Close pressure cooker and cook on low flame till it becomes tender.

LASAGNA EASY RECIPE...

LASAGNA EASY RECIPE

Ingredients:

1 1/2 pounds lean ground beef

1 onion, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 1/2 teaspoons salt

1 -2 cup diced tomatoes

1 cup tomato paste

9 dry lasagna noodles

2 eggs, beaten

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

2 tablespoons parsley

1 teaspoon salt

1 cup mozzarella cheese, shredded

2 tablespoons grated Parmesan cheese

Method:

In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in oregano, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.

Preheat oven to 190 degrees C . Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, and drain. Lay noodles flat on towels, and blot dry.

In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

BEEF VINDALOO

BEEF VINDALOO



Ingredients:

Chopped 1 Medium Onion

Cumin seeds- 1 tsp

Garlic- 6-8 Cloves(chopped)

Ginger 2 inch piece (chopped)

Vinegar- 1/4 Cup

Turmeric- 1 Tbsp

Boneless Beef- 1 Kg

Coriander Powder- 1 Tbsp

Kashmiri Chili Powder- 2 Tsp

Ghee- 3 Tbsp

Light Mustard Seeds- 1/2 Tsp

Water- 4 Cups

Fenugreek- 1/2 Tsp

Cardamom-5-6nos

Cloves- 2-3 nos

Salt to taste


Method:

Marinate beef with a mixture of vinegar, salt & kashmiri chilly powder for at least 1/2 hr.
In a pan, add some refined oil and saute onion, garlic, ginger & curry leaves.
When onion turns to a light brown colour, remove from fire and keep it aside to cool down
Finely grind all masalas and sauted onion mixture with 5 tbsp of water
Place a pressure cooker on fire and add 2 tbsp of oil. Add onion masala mixture and saute until oil gets separated.
Now add the marinated beef cubes to this mixture, mix well and cook until done.
Spicy beef vindaloo is ready to serve.


# Drain off water as much as possible before marinating the beef. Since vindaloo is a semi gravy preparation, remember not to add too much of water while cooking.