Eggless Chocolatty Almond Cake

Yesterday was a all veg day... That's why I baked this egg less chocolatty almond cake for desert. It was yummy and soft. I derived the main recipe from Not Out of The Box.

Ingredients:

Flour : 1 Cup

Sugar: 3/4 cup

Yougurt: 1/2 cup

Milmaid: 1/2 cup

Cocoa powder: 2 tbsp

Baking Powder: 1 tbsp

Baking soda: 1/2 tbsp

Roasted almonds: 6/7 pieces

Coffee powder: 1 tsp

Oil: 1/2 cup

Vanilla essence: 1 tsp

Method:

First of all sieve the flour, cocoa powder, baking powder and baking soda together. Then in a mixing bowl mix well the yogurt and milkmaid. Then add vanilla essence, the mixture of flours, sugar, coffee powder and oil.  Mix well for few minutes. Make the batter lumps free. Keep aside for some minutes
Preheat the oven in 220 degree. Place the parchment paper on the tin. Grease the tin with the paper. Now pour the batter on it. Spread crushed almonds, powdered sugar, chocolate chips for garnishing  Bake for 40-45 minutes.   

   

Mango Rabri

Ingredients

Mango Rabri

Full cream milk 3 cup
fresh bread crumbs of 2 white bread
mango pulp 1 cup
sugar as required
hand full of dry fruits ( i have used kaju badam only)
a little cardamom powder

Method 

Boil milk and reduces to half the quantity Add sugar and let it dissolve and let it cool. After it cools, add mango pulp, mix the bread crumbs and mix them well..Add cardamom powder, mix well then chop the dry fruits and add them. Refrigerate it and serve chilled.

Mango Tarte Tarin

Ingredients
4 ripe mangoes, peeled and sliced away from pit

Mango Tarte Tarin Recipe

1 teaspoon freshly grated nutmeg
1 teaspoon finely grated lime rind
1 cup sugar
1 tablespoon water
1/4 cup (1/2 stick) butter
1 (10 x 15-inch) sheet frozen puff pastry, thawed


Instructions: 
Cut mangoes into 1-inch-thick strips and toss with nutmeg and lime zest. Set aside.
Place sugar and water in a 10-inch cast-iron skillet and cook over medium heat until sugar begins to caramelize, 8 to10 minutes. Add butter and stir to combine. Cook until caramel is golden brown, about 2 minutes more. Remove from heat. Place mango slices in pan in a circular pattern, overlapping slightly.
Preheat oven to 400F.
Place pastry sheet on a floured surface and roll into a 12-inch circle, about 1/8-inch thick. Cut away any excess pastry. Place pastry round over mangoes. Tuck in or trim as needed.
Bake 15 minutes. Reduce heat to 375F and continue baking 15 minutes longer, or until pastry is cooked golden brown. Let cool 1 hour. Place a plate or tray upside-down on top of the pan and flip both together. Tap pan to release tart. Slice into wedges to serve.

Shami Kabab

Ingredients:

• 500 gms lamb mince
• 75 gms chana daal (large split yellow lentil)
• 2 tbsps garam masala
• 3-4 dry red chillies
• 2 tbsps garlic paste
• 1 tbsps ginger paste
• 2 tsps coriander powder

  

  Shami Kebab

• 1 tsp cumin powder
• Salt to taste
• Vegetable/ canola/ sunflower cooking oil or ghee to shallow fry

Preparation:

• Boil all the ingredients together in 2 cups of water (approximately). Boil until the lentils are completely mashed and the mince is cooked. If the water dries up before the daal and mince are cooked as required, add some more water. If after the daal and mince are cooked, you have water left over, cook further till all the water is dried up.
• Grind the resulting mix into a thick paste in your food processor.
• Shape into patties.
• Heat the cooking oil/ghee on a heavy-bottomed skillet and shallow fry the kababs till golden on both sides.
• Cool on paper towels. Serve hot with Mint-Coriander Chutney.

Mango Phirni Recipe

Ingredients:

Beaten Rice Flakes / Aval / Poha - 3/4 cup
Milk - 2 cup's

Mango Phirni

Sugar - 5 tbsp ( increase if you want phirni more sweeter)
Corn Flour - 1 tbsp ( dissolve the corn flour in 2 tsp's of cold milk)
Mango Puree - 1 cup (Puree of 1 Ripe Mango)

Method:

Dry Fry the Poha till it turns crisper. it just takes less than a minute.

Let the Poha cool and blend in a mixer to coarse powder. keep aside.

Boil the Milk in a pan. on boiling, slow the flame and add the Ground Poha, Sugar and Corn flour-Milk mixture. Mix well so that no lumps are formed. Boil for a minute on slow flame till the phirni becomes little thick.

Cool the Phirni and mix with Mango Puree.

Serve the Mango Phirni with mango pieces on top.

Mango Kulfi Recipe

Ingredients

• 2½ cups milk (about 500 milliliters)
• ¼ cup milk powder
• ½ cup condensed milk (I used sweetened condensed milk)
• ¼ cup sugar
• 1 cup alphonso mango pulp *

Method:

Combine all the ingredients except the mango pulp in a non-stick pan and mix well. Bring this mixture to a boil and then simmer for 10 minutes till thickens. Cool completely.

Add the mango pulp and mix well.

You can set these in any container you want. But traditionally Kulfi icecream are served in these special moulds where the icecream is set. That shape has all the significance for me :) You might finds these here in local Indian stores (mostly in larger ones).

Pour the icecream into individual kulfi moulds

and freeze till set. Or you can wait till its half set and place a icecream stick in the center of it (the half frozen cream will help the stick to hold it in place). Refrigerate again till completely set.

Unmould the Kulfi. You can easily do that by placing it under running water for few seconds. Pull the stick gently and it will come out.

Silky Mango Gelato

Ingredients:

Mango Gelato

1 cup sugar

4 egg yolks

1 3/4 cups milk

1/2 cup cream

2 large mangoes

1 tablespoon lemon juice

Directions:

Mango Puree:

Peel and cut the mango into pieces. Squeeze as much flesh off as possible. Blend it in the blender or food processor along with the lemon juice. Strain the mango mix into a bowl, so that the stringy bits are eliminated from the puree. You should have about 1 1/4 cups mango puree.

Gelato base:.

• Whisk egg yolks and sugar till pale and lemony.
• In a medium/heavy saucepan, bring milk and cream to a simmer. Turn off heat and whisk half of the mixture into the yolks.
• Return everything to the sauce pan over a very low heat and keep on stirring it till it thickens.
• Remove from heat and strain it into a large bowl. Let it cool for 5 or 6 minutes and then mix in mango puree.
• Refrigerate overnight.
• 10 mins before processing in the ice cream machine, put the mango custard into the freezer and also put the ice cream dasher into the freezer. (this SHOCKS the mix so that not much air is whipped in).
• Process in your ice cream maker.

Chocolate Pudding Recipe:

Chocolate Pudding Recipe:

Ingredients:

300 ml Milk
4-5 tblsp Sugar
4 Slices Brown Bread
3 Eggs
2 tblsp Drinking Chocolate or cocoa powder
1/2 tsp Vanilla Essence
250 ml Thick Sweetened Cream

How to make chocolate pudding with cream:

Cut the bread into pieces. Beat the eggs and add the essence.
Warm the milk and mix in the sugar. Gently mix in the cooca powder.
Put off the flame and add the beaten eggs and the breadcrumbs. Mix well.
Grease pudding mould and pour the mixture into the mould.
Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 - 40 minutes or until the pudding is spongy.
Allow the pudding to shrink before unmoulding.
Then put it in the fridge for 1 hour before serving with fresh, thick and sweetened cream.

MANGO MILKSHAKES RECIPE

Ingredients

1pound  mango pulp

6cups milk, whole

3 tablespoons sugar

12each ice cubes

Directions

Put into a blender about half (to one third) of the mango pulp, about 3 cups milk, about 1 1/2 T sugar and 6 ice cubes. Blend until smooth. Serve. Repeat quickly, as people will already be asking for more.

Veg Manchurian Recipe

Veg Manchurian Recipe

Ingredients:
1 medium sized cauliflower, cut into florets, placed in salted hot water for 10-12 mts, drained
2 tbsps all-purpose flour
2 tbsps cornflour
1/2 tbsp rice flour (optional)
1 tbsp ginger-garlic-green chilli paste
approx a little less than 1/2 cup warm water
salt to taste
For sauce:
1/4 cup spring onions, finely chopped,
1/2 capsicum, finely sliced
1 1/2 tbsps finely minced garlic
1/2 tbsp finely sliced ginger
2 finely chopped green chillis
1 tsp red chilli pwd (preferably Kashmiri)
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
3 tbsps tomato sauce
1/2 tsp brown sugar (optional)
salt as required
1 1/2 tbsps sesame oil
1 tbsp finely chopped coriander leaves
1 Heat oil for deep frying in a heavy bottomed vessel.
2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the washed and drained florets into the batter such that its well coated. Place each floret that is well coated with the batter into the hot oil. Do not crowd the vessel. Reduce flame and deep fry till the gobi is almost cooked. Increase the flame towards the end of the cooking process and fry the gobi till it turns golden brown. Remove onto absorbent paper and keep aside.
3 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
4 Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.
4 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
5 Add the deep fried gobhi and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.

Pancake Recipe:

For Your Breakfast
Pancake Recipe: 
Ingredients

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

Directions

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Fried Crispy Chicken

Fried Crispy Chicken

Ingredients: 
1 whole frying chicken, cut up and marinated 6 -8 cups shortening (for cooking) 1 egg, beaten 1 cup milk 2 cups all-purpose flour 2 1/2 teaspoons salt 3/4 teaspoon pepper 3/4 teaspoon msg 1/8 teaspoon paprika 1/8 teaspoon garlic powder 1/8 teaspoon baking powder

Directions:
1. Trim any excess skin and fat from the chicken pieces. 
2. Preheat the shortening in a deep-fryer to 350 degrees. 
3. Combine the beaten egg and milk in a medium bowl.
4. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).
5. When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.
6. Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour.
7. Be sure that each piece is coated very generously.
8. Stack the chicken on a plate or cookie sheet until each piece has been coated.
9. Drop the chicken, one piece at a time into the hot shortening.
10. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown.
11. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
12. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

Hydrabadi Chicken Biriyani

Hydrabadi Chicken Biriyani

Ingredients:
1 kg chicken, washed and drained completely
2 large onions, finely sliced
2 tbsps chopped coriander leaves
1 tsp saffron
1/2 cup luke warm milk
salt to taste
2 tbsps ghee + 5 tbsps oil

For marination:
3/4 cup thick curd/yogurt
8-10 green chillis, make a small slit in them
1 1/2 tbsps ginger garlic paste
1 tbsp red chilli pwd (adjust)
1/4 tsp turmeric pwd
3/4 tbsp coriander pwd
1/2 cup chopped coriander leaves
3/4 cup pudina leaves
juice of 1 lemon
1 3/4 tsps salt

Biryani masala, make pwd:
8 cloves
1″ cinnamon stick
4 elaichi/cardamom
3/4 tsp shah jeera
12 pepper corns
Ingredients to cook rice:
4 cups Basmati rice
6 cloves
3 cardamoms
1″ cinnamon stick
3 bay leaves
1 marathi mogga
1 star anise
10 mint leaves
1 tbsp oil
1 1/2 tbsps salt

water as required
1 Marinate chicken with the ingredients called for ‘marination’ along with biryani masala pwd. Keep aside for 4 hrs or a min of 1 1/2 hrs. While the chicken is marinating, work on the rest of the preparation.
2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.
4 Add the saffron to the luke warm milk and combine well. Keep aside.
5 Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel. Cook on high for 2 mts. Add a tbsp of oil over the chicken pieces. Reduce flame.
6 Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.
7 Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts. Remove the vessel from the stove and place a iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for 10 mts.
8 After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.

Thai Cuisine : Pad Thai

Thai Cuisine : Pad Thai

Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand! 

For simple, fast, easy-to-prepare Pad Thai, we have two time-saving versions:
Use our prepared Pad Thai Sauce
Use Mama brand instant Pad Thai
Try Lobo Instant Pad Thai with Peanuts

Our version of Pad Thai is tried-and-true, follow these directions and you'll be amazed at the results. As with many Thai chefs, we prepare our own Pad Thai Sauce first.

This recipe requires dry roasted, unsalted peanuts. For best preparation, coarsely break them up in a stone mortar and pestle.

Chocolate Cake Recipe

Chocolate Cake Recipe

Ingredients
Chocolate Cake Recipe: 

2 cups sugar1-3/4 cups all-purpose flour3/4 cup Cocoa1-1/2 teaspoons baking powder1-1/2 teaspoons baking soda1 teaspoon salt2 eggs1 cup milk1/2 cup vegetable oil2 teaspoons vanilla extract1 cup boiling water.

Directions:

1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.