Eggless Chocolate Cake Using Microwave ( Cakes and Pastries )

Ingredients
1/2 cup plain flour (maida) 1 tsp baking powder 2 tbsp cocoa powder 2 tbsp sour curds (khatta dahi) 1/4 tsp soda bi-carb 1/4 cup melted butter (microwave butter on high for 1 minute) 1/3 cup powdered sugar 1/2 tsp vanilla essence Method 1. 2. 3. 4. 5. 6. 7. 8. Sieve the flour, baking powder and cocoa powder. Keep aside. Mix together the curds and soda bi-carb in a bowl and keep aside. Heat cup of water by microwaving on high for 1 minute. Combine the butter, sugar and cup of hot water in another bowl and whisk well. Add the curds, flour, and vanilla essence and mix to make a smooth batter. Put the mixture in a 175 mm. (7") diameter greased shallow glass dish. Microwave on high for 4 minutes. Remove from the microwave, cool slightly and unmould.

Eggless Chocolate Cake ( Pressure Cooking )

Ingredients
125 gms plain flour (maida) 2 tbsp cocoa powder 1 1/2 tsp baking powder 1/2 tsp soda bi-carb 3/4 cup condensed milk 4 tbsp melted butter 1 tsp vanilla essence Other Ingredients 1/4 tsp melted butter for greasing 1 tbsp plain flour (maida) for dusting Method

1. 2. 3. 4. 5. 6. 7. 8. 9.

Sieve the flour, cocoa powder, chocolate powder, baking powder and soda bi-carb in a bowl. Repeat this procedure thrice (refer handy tip no. 1). Add the condensed milk, butter, vanilla essence and 4 tbsp of water and mix well. The batter should be of dropping consistency. Grease a 175 mm. (7) diameter tin using butter, dust it with plain flour and line with a butter paper. Pour the batter in the tin and keep aside. Place a small stand in a pressure cooker, add water covering half the tin and place a perforated plate over it. Place the tin on the plate and steam he cake using a pressure cooker without the whistle and steam for 12 to 15 minutes on high flame. Allow the steam to escape before opening the lid. Invert the tin over a wire rack and tap sharply to unmould the cake. You may alternatively use a knife to loosen the edges of the cake. Serve immediately or chilled with hot chocolate sauce.

Handy tips:

1. 2.

Sieving the flour 3 to 4 times along with the other ingredients induces aeration. This helps in raising the volume of the cake when cooked. However overdoing can reverse the effect. To make a quick chocolate sauce, combine 1 cup of cream and 1 cups dark chocolate and cook in a double boiler till the chocolate melts. Add 1 tsp of butter, mix well and use as required.

Bharleli Vaangi
Ingredients
12 small brinjals (baingan / eggplant) For the stuffing 1 1/4 cups onions, sliced 2 tsp coriander (dhania) seeds 1 tsp cumin seeds (jeera) 6 black peppercorns (kalimirch) 6 cloves (laung / lavang) 25 mm. (1") stick of cinnamon (dalchini) Other ingredients 1 1/2 cups finely chopped onions 4 tsp chilli powder 2 tbsp tamarind (imli) pulp 1/2 tsp turmeric powder (haldi)

1/4 cup roasted and crushed, unsalted peanuts 3 tsp grated jaggery (gur) 1 tbsp oil salt to taste Method

For the brinjals

1. 2. 3.

Wash and dry the brinjals. Slit each brinjal, once through and then again at a right angle to make 4 equal parts without separating them from the stem. Retain a small part of the stem. Soak the brinjals in a bowl of salted water for 10 to 15 minutes. Then pat them dry and keep aside.

For the stuffing

1. Dry roast all the ingredients over a slow flame and grind to a paste with cup of water.

How to proceed
Mix together the onions, red chilli powder, tamarind pulp, turmeric powder, crushed peanuts, jaggery, salt and the ground paste. 1. 2. 3. Stuff this mixture in the brinjals and keep aside. Heat the oil in a pan and place the stuffed brinjals one by one. Add cup of water, cover and cook over a slow flame till the brinjals are tender. Serve hot.

Modak
Ingredients
1 cup rice flour (chawal ka atta) 1 cup water 1 tsp oil oil for greasing a pinch of salt

For the filling

1 cup grated jaggery (gur) 1 cup grated fresh coconut

1/2 tsp cardamom (elaichi) powder 1 1/2 tbsp ghee

Method
1. 2. 3. 4. 5. 6. 7. 8. For the filling, in a non-stick pan, add grated coconut and jaggery and cook over a slow flame till the jaggery melts and the mixture comes together. Add the cardamom powder and mix well. In another non-stick pan boil the water. Add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the flame, add the rice flour while stirring continuously. Whisk well so that no lumps remain. Cover with a lid and keep aside for about 5 minutes. Grease your palms with a little oil and knead the dough while it is still warm; if the dough cools it will get lumpy, if it is not kneaded. You could even use a hand blender to knead the dough. Make even size small balls of the dough (2 inch in diameter) using oil. Then roll each of them into a round shape, 3" in diameter. Make 8 to 10 folds in rolled dough with 1 cm. distance in between. To make a fold pinch the outer line of rolled dough a little bit ahead making 1-2 mm thick fold. Add a spoonful of the filling into the dough. Bring all the ends together and press to seal. Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to7 minutes. Once the modaks are cooked they will turn translucent. Serve hot drizzled with pure ghee.

9.

Mango Ice Cream

Ingredients
Mango puree 1 cup Milk 1 cup Fresh cream 1 cup Milk powder 1 cup Powdered sugar 1/2 cup 10. Method Place the milk, fresh cream, milk powder, powdered sugar and mango pure in a in a blender and blend till smooth. Pour into an ice cream container with a tight- fitting lid and freeze till set. Slice and serve.

Choclate Brownies Ingredients 1 cup maida

1 tsp of baking powder 2 eggs 1 tsp vanilla essences 1 cup of sugar 100gms of normal chocolate greated 90gms butter 10gms of akhrote finally chopped

Method
1 bowl mein maida,baking powder dale or chanani se chan le. ek dusare bowl mein do eggs dal kar beater se beat kar le phir isme vanilla essence dale or mix kar le. phir sugar dal kar ache se beat kar le,ek bowl mein chocolate or butter dal kar oven mein melt kar le . phir maide ke mixture ko egg wale bowl mein dal de or mila le phir melted chocolate bhi dal de or mila le phir isme kate hue akhrot dale or mix kar le or baking tray ko butter se grease kar ke uspar maida chidake or better dal de or 25 se30 minute ke liye bake kare.

Dutch chocolate cake

Ingredients 3/4 3 cup large butter eggs sugar 185 grams or margarine, 150 grams

1 2/3 cup 1 2 2/3

teaspoon vanilla extract cups cup flour, all-purpose 240 grams cocoa powder 80 grams

1 1/4 teaspoon baking soda 1/4 1 teaspoon baking powder teaspoon salt water 312 grams

1 1/3 cups

For the chocolate frosting: 2 2 2/3 cups cups cup chocolate chips sugar milk semi-sweet, (12 oz), 340 grams* powdered, 200 grams evaporated, 167.5 grams

* Nutrition Facts Directions

FOR CAKE: Heat oven to 350 degrees. Grease and flour two 9 inch round baking pans or one 13x9x2 inch baking pan. In large mixer bowl, combine butter, sugar, eggs and vanilla. Beat on high speed 3 minutes. Combine flour, cocoa, baking soda, baking powder and salt in another large bowl. Add alternately with water to butter mixture. Blend just till combined. Pour into prepared pans. Bake 30 to 35 minutes or untill wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely; frost. Serves 8 to 10. FROSTING: In small microwave-safe bowl, place chocolate chips. Microwave on high 1 1/2 minutes; stir. Microwave on high additional 30 seconds or til melted and smooth when stirred. (Chips may also be melted in pan over warm water). Gradually add powdered sugar and evaporated milk, beating til smooth. About 2 1/2 cups frosting.

Dark chocolate cake

Ingredients

2 cups boiling water 1 cup unsweetened cocoa powder 2 3/4 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup butter, softened 2 1/4 cups white sugar 4 eggs 1 1/2 teaspoons vanilla extract

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside. 2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans. 3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Extreme Chocolate Cake

Ingredients

2 cups white sugar 1 3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water 3/4 cup butter 1 1/2 cups unsweetened cocoa powder 5 1/3 cups confectioners' sugar

2/3 cup milk 1 teaspoon vanilla extract

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans. 2. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans. 3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely. 4. To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency. 5. Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake

MASALA DOODH
Ingredients Milk 1 litre Sugar 5 tablespoons Saffron (kesar) a pinch Nutmeg powder a pinch Green cardamom powder 1/4 teaspoon Almonds,Blanched and coarsely ground 15 Pistachios,Blanched and coarsely ground 15 Method Boil the milk in a deep pan. Once it comes to a boil, reduce heat and simmer for about fifteen to twenty minutes, stirring continuously, till the milk reduces and thickens slightly. Add the sugar and stir till it dissolves. Add the saffron, nutmeg powder, green cardamom powder and mix and simmer for two to three minutes more. Add the almonds and pistachios and mix well. Serve hot or cold

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Chicken Tikka Biryani Recipe

Ingredients

1 kg chicken bone less (Cut into small cubes shapes) 1 kg basmati rice 1 tsp ginger paste 1 tsp garlic paste 1 tsp black pepper powder 1 tbsp lemon juice 3 tbsp green chili paste 2 tsp red chili powder 1/3 tsp turmeric powder 1 tbsp chaat masala 2 onion thinly sliced 2 tomato 1 cup yogurt 5 cloves 2 bay leaves 4 cardamon 4 cinnamon Salt to taste 2 tbsp pure ghee (Desi ghee) 1 cup oil Yellow food color some pinches Saffron a pinch 1/2 cup milk

Method

Soak the rice in plenty of water for 1-2 hour. Soak the pounded saffron in the hot milk and keep set aside. In a large bowl, add chicken bone less pieces, yogurt, red chili powder, green chili paste, turmeric powder, salt, cloves, cardamon, cinnamon, chaat masala, lemon juice, yellow food color, ginger paste, garlic paste and mix well. Marinate the chicken mixture for 1-2 hour on a refrigerator. Heat oil in a pan and fry sliced onion till brown, Add tomatoes and cook till thick gravy, add bay leaves and marinate chicken mixture and cook for 5-10 minutes on medium heat until chicken is tender. remove from heat keep set a side. In a big pot bring water to boil, add rice for boiling.Continue to cook until the rice almost done.It takes about 10 minutes on stove.Drain the rice and keep aside. Now its time to arrange rice and chicken mixture layers.You should have 3 layers of rice and lastly add chicken mixture. Dont mix layers. chicken gravy is top on the rice. Top it off sprinkle saffron milk. Place the rice on a plate and top of the rice place chicken gravy. Chicken tikka biryani is ready to eat. Serve hot with raita, lemon and green salad.