Bhuna Chicken

Bhuna Chicken

Last weekend I invited some of my friends at my place. I was thinking what to cook with Pulao. After reviewing many options finally I chose bhuna chicken. It was one of my favorite chicken recipe where the perfect blending of the aroma of whole spices and tenderness of juicy chicken gives an awesome relief to our taste buds. The thick and hot sauce of the preparation is a complement to the rich meat of chicken.

 The name bhuna derived from the cooking process as it cooks in whole spice for long hours. According to the sources; 'The dish "bhuna" is an extension of that process where meat is added to the spices and then cooked in its own juices which results in deep strong flavours but very little sauce.‘  The aroma of whole spices, the juice of onion, tomato and chicken and the gravy of curd make this preparation a household favorite. It goes well with rice dishes like biriyani, polao and with nun, tandoori roti and lachha paratha as well.

Ingredients:

Bhuna Chicken

Chicken: 1 kg

Onion: 5

Tomato: 2/3

Curd: 100 gm

Ginger Paste: 1 tbsp

Garlic: 1 tbsn

Red Chili Powder: 2 tbsn

Coriander Powder: 2 tbsn

Turmeric Powder: 1/2tbsn

Salt: As per taste

Oil: 2 tbsn

Ghee: 1 tbsn

Whole Spice:

Green Cardamom: 6

Black Cardamom: 1

Cinnamon Stick: 1 inch

Cloves: 4

Red Chili: 4 (Broken into two pieces)

Mace: 1/2 blade

Bay leave: 2

Method:

• Clean the chicken pieces and coat with lemon juice all over. Cover the chicken and keep aside for an hour.
• After an hour take two tablespoon of oil in a pan and fry the chicken pieces. When the chicken pieces change colour, keep them aside.
• Then add some ghee on the pan. When the ghee is hot enough add the whole spices. Let it splatters for a minute.
• Now add the onion and fry till it changes color in a high flame. When the onions are golden brown, add ginger garlic paste. Cook in a low flame for another minute.
• Add the tomato pieces and cook until the mixture starts to leave oil.
• In a bowl mix all the powdered spices with salt and a little sugar. Add water to make a thick paste.
• Add the chicken to the work. Now add the paste with curd. Mix well in a light hand.
• Now add ½ cup water and simmer the flame.
• Cover the wok and cook for an hour in a low flame.
• After an hour, uncover the mixture and you can see the juicy chickens are smiling from a rich gravy.
• If you want you can add a little cream at the end.
• Now your Bhuna Chicken is ready, Serve it with Polao, biriyani, nun or paratha.  

Herb Cookies

Chef Sweta

Hello friend! Let me introduce our new guest blogger and a home baker Mrs. Sweta Dutta Nath. She is here with her all new Herb Cookies. But before indulging in the healthy affair of the these herbal beauty, we must know the creator behind. Cooking and baking is not a hobby of Sweta, she is a budding entrepreneur also. She has just introduced her home baking range Munchkins from her home in Kalikapur, Kolkata. But if you are out of the reach of her delicious baking range, don’t worry! We are here presenting various recipes from her diary. From today, you will get her culinary taste in Recipe Hut.

Herb Cookies

Now lets have a look at her new invention Herb Cookies. Cookies can cast magical spell on everyone. But the health conscious people resist themselves from taking an extra bite. But here Sweta presents an easy solution in form of Herb Cookies. These healthy, tasty and crunchy tidbits are also a great option for those who have sweet teeth. So don’t wait and start baking!   

Ingredients:-

Amul Garlic Butter -100gm

Flour-160gm

Icing sugar-1/4cup

Salt-1tsp

 Baking powder-1/2tsp

 Oregano-1tsp

Mixed herbs-1tsp.

 Method:-

1     1. Sieve flour,icing sugar,baking powder,salt together and keep aside.
 2. Beat butter until light and fluffy. 
 3.  Mix butter and flour mixture with light hand.
 4. Add oregano and mixed herbs and make a soft dough.
 5. Wrap the dough with cling film and keep it in fridge for half an hour.
 6. Roll the dough in flour dusted surface, shape the cookies by cookie cutter.
 7. Bake it at 160℃ preheated oven for 20 mins in microwave oven (in my OTG it takes 25-30mins)or  until light brown.
 8. Remove them and cool completely.
 9. Store the cookies in an airtight container and serve with a cup of tea.

Paneer Kofta or Cottage Cheese in Rich Gravy

Paneer or cottage cheese is one of the favourite ingredients of our household. Generally, in our house we consume vegetable meal on every Saturday. And it has become a national crisis for us to decide the menu. As like any other Bong family, we need a starter, dal, fry, one veg dish and one special dish with rice. In Saturday, the special dish is either paneer or Mushroom.  Generally we do paneer curry or mixed veg with rice. But sometime our taste buds want something special and spicy for the weekend. Then my choice is Paneer Kofta.

Paneer Kofta is a hot favourite in my house. It perfectly goes with both rice and roti. The rich colour of gravy and the loaded aroma will definitely tickle your taste bud. And the most comforting part of the recipe is that it can be made with common ingredients.

  Ingredients:

  Paneer: 300 grms

  Onion: 3 medium

  Ginger: 1 inch

  Garlic: 6 pods

  Tomato: 2 medium

  Green chilly: 4

  Turmeric powder: 1tspn

  Bay leaf: 2

  Cardamom: 4

  Cinnamon: 1.5 inch

  Mace and nutmeg powder: 1 tspn

  Garam Masala Powder: ½ tspn

  Red chilly powder: 1 tspn

  Cumin seed: 1 tspn

  Coriander powder: 1 tspn

  Chat masala: 1 tspn

  Coriander leaf: 1 bunch

  Salt: according to taste

  Oil

 Method:

First of all, grate the paneer. Now smash the grated paneer with coriander leaves, chat masala, coriander powder, and salt. Make small balls of the paneer mix. Add oil in the wok. When the oil is hot enough, fry the paneer balls. When the balls have become brown, set them aside. Now add some more oil in the wok. Make a paste of onion, garlic, ginger, green chilly and tomatoes. Add some cumin seed, red chilly and a bay leaf in the hot oil. Let them splatter for a minute. Now add the cinnamon and cardamom. When the oil will release a beautiful aroma, add the onion paste. Now sauté it in high flame. Add salt, sugar, turmeric powder along with it. When the mixture will start to release oil add the red chilly powder. Then add sufficient water. After adding water, put a tspn of mace and nutmeg powder. Cover it with a lid and let the curry boil for some minute. When you can see the rich gravy on the wok, add the garam masala powder and turn off the gas. In a bowl, place the paneer balls and pour the gravy from the top. Now your paneer kofta is ready. Serve it with hot rice or roti. 

Dum Aloo or Aloor Dum with Baby Potatoes

You can bring out a Bong out of Bengal, but you can not bring out Luchi and Aloor Dum out of a Bong. The irresistible taste of this two deadly combo works like a black magic for any Bengali especially for a Sunday breakfast or rather for a brunch. All over Bengal, there are many recipes of Aloor Dum or Dum Aloo. Some make it with onion and some make it without onion. It tastes good in either way. According to my taste bud, I like it more with onion.

Dum aloo can be made of any kind of potato but the baby potato is the best ingredient for it. I don’t get the supply of baby potato all over the year, so I follow the same recipe for any other kind of potatoes to make the Dum Aloo.

Ingredients:

Baby Potatoes: 500 gm

Onion: 2 medium (sliced)
Garlic: 5 Pods

Ginger: 1 inch

Green Chilly: 2

Tomato: 1

Cumin: 1 tspn

Dry Red Chilly: 1

Grounded garam Masala: 1 tbsn

Salt: according to taste
Oil: 2 Tspn

Method:

First, boil the potatoes in a pressure cooker until 1 whistle. Peel the boiled potatoes and sauté in a pan. Keep aside the fried potatoes. Now make a paste of ginger, garlic, tomato and chilly. Add oil in a wok. When the oil is hot enough, add the cumin seeds and red chilly and let it splatter for a minute. Now add the sliced onion. You can add ½ tspn of sugar to caramelize the onion. It also gives a rich colour to the dum. Fry the onion till it turns golden brown. Now add the ginger garlic paste and cook it well for few minutes. You can add bay leaf to this. When the mixture starts to leave oil, add the potatoes. Cover the potatoes with the mixture. Now add adequate water and cover it with a lid. Let it boil for few minutes. After the dum is done add the garam masala powder and switch off the gas. Serve it with hot Luchi or poori.

Double Decker Chocolate Barfi

This is the season of festivals. and Thoda sa Muh mitha is the most essential part of any Indian festivals. and nothing like home made sweets. And if the sweet has chocolate in it, then its the double bonanza. 

So here I am sharing with you Double Decker Chocolate Barfi which will be loved by every members of your family for sure.

Ingredients: 

Unsweetened Khoya Kheer : 200 gm

Milk: 2-3 Tablespoon

Suger: 1/2 Cup

Cocoa Poweder: 1 Tablespoon

Method:

Heat a nonstick fry pan. Put the Khoya kheer and crush very well. Now add suger and 2/3 tablespoon milk. Mix constantly with the spatula. After dissolving the sugar, take half of the mixture and spread it on a greased plate. Now add 1 tablespoon cocoa powder to the remaining khoya mixture. Mix well.Now turn off the gas and spread the chocolate portion on the khoya mixture and spread well. Let it cool for few minutes. Then cut nicely with a knife. your Double Decker Chocolate Barfi is ready. 

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.