CHOCO COCOA PUDDING
THINGS REQUIRED
>CHOCOLATE CAKE'S CRUMBS - 2 TBSP
>CHOCOLATE BISCUITS PIECES - 1 TBSP
>SWEET CREAM - 1 TBSP
>COCOA POWDER - 1 TSP
>CANDY PIECES (small)
METHOD
1.Make a layer of cake crumbs in a small bowl(serving cups).
2.On that layer make a layer of cream.
3.Then on top of that place a layer of biscuits pieces.
4.Then mix cream with cocoa powder and place this over the top most layer.
5.Sprinkle candy pieces over this and place in refrigerator for 1 hour and then serve cold.
>CHOCOLATE CAKE'S CRUMBS - 2 TBSP
>CHOCOLATE BISCUITS PIECES - 1 TBSP
>SWEET CREAM - 1 TBSP
>COCOA POWDER - 1 TSP
>CANDY PIECES (small)
METHOD
1.Make a layer of cake crumbs in a small bowl(serving cups).
2.On that layer make a layer of cream.
3.Then on top of that place a layer of biscuits pieces.
4.Then mix cream with cocoa powder and place this over the top most layer.
5.Sprinkle candy pieces over this and place in refrigerator for 1 hour and then serve cold.
Valentine love Nectar
Things needed.
>Orange Juice - 1/4 cup.
>Apple juice - 1/4 cup
>Honey - 2 Tbsp
>Rose essence - 1 to 2 drops
>Grape juice - 1/4 cup
Method
MIX ALL THE ABOVE THINGS AND ENJOY DRINKING....
>Orange Juice - 1/4 cup.
>Apple juice - 1/4 cup
>Honey - 2 Tbsp
>Rose essence - 1 to 2 drops
>Grape juice - 1/4 cup
Method
MIX ALL THE ABOVE THINGS AND ENJOY DRINKING....
CHOCOLATE HEARTS
A VERY SWEET TASTY RECIPE FOR YOUR LOVE.
Things needed..
1.Ararot biscuit - 2 packets
2.Cocoa powder - 4 tbsp
3.Chocolate powder - 2 tbsp
4. Sugar - 4 tbsp
5.Milk - 1 1/2 cup
Method
1.Make powder of the biscuits in a mixer.(Grind)
2.Sieve the cocoa and chocolate powder and mix these with milk.
3.Add sugar and mix till sugar dissolves.
4.grease the cup cake containers and pour the batter.
5.place in convection for 200C for 20mins.
Decorate as your wish.
Things needed..
1.Ararot biscuit - 2 packets
2.Cocoa powder - 4 tbsp
3.Chocolate powder - 2 tbsp
4. Sugar - 4 tbsp
5.Milk - 1 1/2 cup
Method
1.Make powder of the biscuits in a mixer.(Grind)
2.Sieve the cocoa and chocolate powder and mix these with milk.
3.Add sugar and mix till sugar dissolves.
4.grease the cup cake containers and pour the batter.
5.place in convection for 200C for 20mins.
Decorate as your wish.
GUNDA KA SAAG
Serves - 4
INGREDIENTS
GUNDA(boiled) - 1 cup
Amchur - 2 tbsp
Red chilli powder - 1 tbsp
Oil - 2 tbsp
rai - 2 tsp
Mango aachar oil - 4 tsp
Salt to taste.
METHOD
* Soak the gundaas overnight and then boil the next day to use.
*In a pan saute rai and oil.
*Add gundaas , amchur,mango achar oil,red chilli powder, salt.
*Mix well for 5mins.
SERVE HOT
POPCORN
LESS TIME AND POPCORN IS READY.........
METHOD
Pour the contents of the popcorn(ACT 2) in a POPCORN MAKER.
Microwave for 50s to 1min.
Serve a finished.
EnJOy
METHOD
Pour the contents of the popcorn(ACT 2) in a POPCORN MAKER.
Microwave for 50s to 1min.
Serve a finished.
EnJOy
FRYUMS
A EASY VERY TASTY AND OILFREE RECIPE
INGREDIENTS
Fryums -a handful
Oil - 1 tsp
Red chilli powder - 2 tsp
Plain paper plate(not coated) - 1
METHOD
In the paper plate place the fryums and add oil,red chilli powder.
Place paper plate and microwave for 50secs.
Remove after done and serve.
INGREDIENTS
Fryums -a handful
Oil - 1 tsp
Red chilli powder - 2 tsp
Plain paper plate(not coated) - 1
METHOD
In the paper plate place the fryums and add oil,red chilli powder.
Place paper plate and microwave for 50secs.
Remove after done and serve.
Gobi Paratha
Gobi parartha........
Delicious and very healthy
Servings : 3
Time Taksen : 15-30 min
Ingredients:
For stuffing:
2 cups - grated gobi (cauliflower)
2tbsp - oil
1tsp - cumin seeds
1tsp - fennal seeds
4 - green chillis (chopped)
1tsp - garam masala
salt
Oil for cooking paratha
For dough:
2 cups wheat flour
Salt
Oil
Water
Method
Add wheat flour, oil and sprinkle water and make a soft dough
Keep aside for 30 min
Heat oil in a pan add cumin seeds, fennal seeds, green chillis and grated gobi
Mix well, cover and cook on low flame until tender (for 7 to 10 min)
Let the gobi mixture cool, after that make round balls
Stuff the gobi ball inside rolled dough, cover and roll to a thick paratha
Heat girdle and roast paratha on both sides with a tablespoon of oil
Serve hot with yogurt.
Delicious and very healthy
Servings : 3
Time Taksen : 15-30 min
Ingredients:
For stuffing:
2 cups - grated gobi (cauliflower)
2tbsp - oil
1tsp - cumin seeds
1tsp - fennal seeds
4 - green chillis (chopped)
1tsp - garam masala
salt
Oil for cooking paratha
For dough:
2 cups wheat flour
Salt
Oil
Water
Method
Add wheat flour, oil and sprinkle water and make a soft dough
Keep aside for 30 min
Heat oil in a pan add cumin seeds, fennal seeds, green chillis and grated gobi
Mix well, cover and cook on low flame until tender (for 7 to 10 min)
Let the gobi mixture cool, after that make round balls
Stuff the gobi ball inside rolled dough, cover and roll to a thick paratha
Heat girdle and roast paratha on both sides with a tablespoon of oil
Serve hot with yogurt.
SPECIAL SALAD
VERY very healthy....a MUST TRY ONE
SERVES - 4
INGREDIENTS
Red Capsicum - 1 small
Green Capsicum - 1 small
Yellow Capsicum - 1 small
Tomato - 1 big
Onion - 1 big
Cucumber - 1/2
Pudina leaves - 5 to 6 leaves
Chat masala powder - 3 tbsp
Pomegranate - 2 to 3 tbsp
American sweet corn - 4 to 5 tbsp
Green chillies - 3 small pieces
Pepper powder - 3 tsp
salt as per taste
METHOD
>Cut the all the vegetables into very small cubes even green chillies.
>In a bowl mix all these chopped vegetables,fruits and mix chat masala,salt and pepper.
Serve as required.
TOMATO ONION GRAVY
This is the gravy that can be served with jeera rice,roti and plain rice tooooooooo.
Ingredients
Tomatoes-3 (cut into half)
Onion - 2 (cut into half)
Green chillies - 2 small pieces
Coconut pieces - 5 to 6 tbsp(dry or wet)
Kasturi meethi - few leaves
Ginger - 1/4 inch
Garlic - 4 cloves
Oil - 2 tsp
Coriander leaves - few
Jeera powder - 2 tbsp
Red chilli powder - 2 tbsp
Salt as per taste
Method
1.Grind tomatoes,onions,ginger,garlic,coconut,green chillies with a little water ,till a little thick.
2.In a bowl pour the above paste and add red chill powder,jeera powder,gram masalsa and salt,oil and mix well.
3.Also add kasturi meethi (before using directly soak kasturi meethi in warm water).
4.Put in microwave for 3 mins and cook.
SERVE WITH CORIANDER LEAVES.
Tomatoes-3 (cut into half)
Onion - 2 (cut into half)
Green chillies - 2 small pieces
Coconut pieces - 5 to 6 tbsp(dry or wet)
Kasturi meethi - few leaves
Ginger - 1/4 inch
Garlic - 4 cloves
Oil - 2 tsp
Coriander leaves - few
Jeera powder - 2 tbsp
Red chilli powder - 2 tbsp
Salt as per taste
Method
1.Grind tomatoes,onions,ginger,garlic,coconut,green chillies with a little water ,till a little thick.
2.In a bowl pour the above paste and add red chill powder,jeera powder,gram masalsa and salt,oil and mix well.
3.Also add kasturi meethi (before using directly soak kasturi meethi in warm water).
4.Put in microwave for 3 mins and cook.
SERVE WITH CORIANDER LEAVES.
Garlic and Onion Tomato Sauce
Serving Size : 2 Preparation Time :0:25
28 ounces plum tomatoes -- pureed
1/2 teaspoon ground thyme
1 teaspoon fresh basil -- minced
1 garlic clove -- minced
1 small onion
black pepper -- to taste
4 teaspoons olive oil
* Use plum tomatoes canned in tomato puree if available.
Chop onion; peel garlic and mince.
In heavy skillet, place the olive oil and heat over medium heat.
Add onion and garlic; stir occasionally and cook for 5-6 minutes until onion is tender.
Drain tomatoes through a sieve placed over a bowl.
Add thyme, basil and tomatoes to skillet. Use large spoon to crush tomatoes.
Scrape the puree from the sieve and add to the skillet.
Do not use the remaining tomato juice for this recipe. Bring the mixture to a simmer over medium heat, stirring often.
Continue to crush tomatoes with wooden spoon.
Simmer for about 10-15 minutes; sauce will thicken.
Remove from heat, add fresh ground black pepper to taste, salt also if you wish.
Serve this sauce with baked souffles, and pasta, or refrigerate and use as needed by reheating slowly.
Yield: about 2 cups
28 ounces plum tomatoes -- pureed
1/2 teaspoon ground thyme
1 teaspoon fresh basil -- minced
1 garlic clove -- minced
1 small onion
black pepper -- to taste
4 teaspoons olive oil
* Use plum tomatoes canned in tomato puree if available.
Chop onion; peel garlic and mince.
In heavy skillet, place the olive oil and heat over medium heat.
Add onion and garlic; stir occasionally and cook for 5-6 minutes until onion is tender.
Drain tomatoes through a sieve placed over a bowl.
Add thyme, basil and tomatoes to skillet. Use large spoon to crush tomatoes.
Scrape the puree from the sieve and add to the skillet.
Do not use the remaining tomato juice for this recipe. Bring the mixture to a simmer over medium heat, stirring often.
Continue to crush tomatoes with wooden spoon.
Simmer for about 10-15 minutes; sauce will thicken.
Remove from heat, add fresh ground black pepper to taste, salt also if you wish.
Serve this sauce with baked souffles, and pasta, or refrigerate and use as needed by reheating slowly.
Yield: about 2 cups
Baby Corn Hara Masala
Preparation Time: 10 min.
Cooking Time: 6 min.
Serves 2.
Ingredients1 cup baby corn, cut into 4 lengthwise
1 tsp lemon juice
1 tsp sugar
2 tbsp oil
salt to taste
To be ground into a paste
1 cup chopped coriander (dhania)
12 mm. (1/2") piece ginger (adrak)
2 cloves garlic (lehsun)
1 green chilli
1 onion, chopped
1 tsp cumin seeds (jeera)
For the garnish
1 tbsp sliced tomatoes
4 lemon wedges
Vegetable Salad Recipe
Ingredients:
10-12 Salad leaves
1 small cabbage (shredded)
1 Onion (Thinly sliced into rings)
1 Cucumber (Sliced into rings)
2-3 Carrots (peeled and thinly sliced)
1 Radish (peeled and thinly sliced)
1 banana (cut into rings)
1 Guava sliced
1 apple thinly sliced
1 tomato (thinly sliced into rings)
2tsp lemon juice
Salt to taste
Chaat masala to taste
Method:
1. Take big plate and arrange salad leaves.
2. Add shredded cabbage, onions, carrot, cucumber, and radish.
3. Now arrange tomato, banana, apples, and guavas.
4. Sprinkle salt and chaat masala.
5. Pour lemon juice.
10-12 Salad leaves
1 small cabbage (shredded)
1 Onion (Thinly sliced into rings)
1 Cucumber (Sliced into rings)
2-3 Carrots (peeled and thinly sliced)
1 Radish (peeled and thinly sliced)
1 banana (cut into rings)
1 Guava sliced
1 apple thinly sliced
1 tomato (thinly sliced into rings)
2tsp lemon juice
Salt to taste
Chaat masala to taste
Method:
1. Take big plate and arrange salad leaves.
2. Add shredded cabbage, onions, carrot, cucumber, and radish.
3. Now arrange tomato, banana, apples, and guavas.
4. Sprinkle salt and chaat masala.
5. Pour lemon juice.
Vegetable Sandwich Recipe
Ingredients :
Sliced bread - 1 loaf
Butter - 100 gms
Mint chutney - 3 tbsp
Cucumber - 1
Carrots - 2
Tomatoes - 2
Green chillies - 6
Onions - 2
Chopped coriander leaves - 2 tbsp
Salt, Pepper powder - As required.
Method :
1. Remove outer skin and cut the vegetables into thin slices.
2. Mince green chillies and coriander leaves.
3. Trim brown edge crusts of the bread slices with knife or scissors.
4. Apply butter on one side of bread slices.
5. Take one buttered bread slices. Spread little chutney on top of butter.
6. Arrange sliced cucumber and carrots on that.
7. Put one more buttered slice as second layer on top of vegetables. (Butter applied side should face up).
8. Now arrange onions and tomatoes slices with minced chillies and coriander leaves.
9. Sprinkle salt, pepper with a squeeze of lime on the vegetables.
10. Top with third slice of bread (buttered side facing down)
11. Press well and cut into four square pieces with sharp knife.
12. Dot with tomato ketchup and serve immediately.
HANDWA
CHATPATA ROLL
INGREDIENTS:
200 grams wheat flour
100 grams chana dal flour
3 tbsp. Oil
salt
oil for frying.
For the Stuffing:
200 grams zucchini or bottle gourd (dudhi)
10 grams parched rice (poha) 2-tbsp. chana dal flour
2-tsp. Sugar 1-tsp. lemon juice
3-tsp. peanut granules
2-tbsp. green chili paste
1-tsp. garam masala
1½-cup coriander leaves
salt as per taste
PREPARATION:
Shift wheat flour and chana dal flour. Add salt and oil and make the firm dough. Leave for � hour.
Grate zucchini or bottle gourd. Add a little salt and keep for � hour. Squeeze out the water from it. Stir fry in a little oil for 5 minutes. Mix sugar, lemon juice and parched rice and stir. Add groundnut granules, green chili paste, garam masala, salt, coriander leaves and mix well. Divide this stuffing into equal parts.
Make 20-22 balls from the dough. Roll out one ball at a time into a puri and fill with the stuffing. Round up and fry in the warm oil. When all the balls are fried serve warm with the chutney or sauce.
200 grams wheat flour
100 grams chana dal flour
3 tbsp. Oil
salt
oil for frying.
For the Stuffing:
200 grams zucchini or bottle gourd (dudhi)
10 grams parched rice (poha) 2-tbsp. chana dal flour
2-tsp. Sugar 1-tsp. lemon juice
3-tsp. peanut granules
2-tbsp. green chili paste
1-tsp. garam masala
1½-cup coriander leaves
salt as per taste
PREPARATION:
Shift wheat flour and chana dal flour. Add salt and oil and make the firm dough. Leave for � hour.
Grate zucchini or bottle gourd. Add a little salt and keep for � hour. Squeeze out the water from it. Stir fry in a little oil for 5 minutes. Mix sugar, lemon juice and parched rice and stir. Add groundnut granules, green chili paste, garam masala, salt, coriander leaves and mix well. Divide this stuffing into equal parts.
Make 20-22 balls from the dough. Roll out one ball at a time into a puri and fill with the stuffing. Round up and fry in the warm oil. When all the balls are fried serve warm with the chutney or sauce.
MICRO VEGETABLE IDLI
Vegetable savoury cakes popular throughout South India.
Preparation Time : 12-15 hours
Cooking Time : 10 minutes
Servings : 4
INGREDIENTS
Parboiled rice (ukda chawal) - 1 cup
Split black gram skinless (dhuli urad dal) - 1/2 cup
Salt - to taste
Carrot, grated -1 medium
French beans, chopped - 4-5
Cauliflower, grated -2-3 florets
Green capsicum, seeded and chopped - 1/2 medium
Oil - 2 tablespoons
Black peppercorns, crushed - 15-20
Fresh coriander leaves, chopped - 2 tablespoons
METHOD
Wash and soak the rice and urad dal separately for at least four hours. Drain and grind dal to a fine paste and rice to a coarse paste using very little water. Mix both the pastes and add sufficient water to make a batter of dropping consistency. Add salt and allow it to ferment for four to five hours or overnight, covered, in a warm place. Add the vegetables to the fermented batter. Mix well. Lightly grease the idli moulds with oil. Pour a spoonful of batter into each mould. Garnish with crushed black peppercorns and coriander leaves. Keep a cupful of water along with the idli stand in the microwave oven, cover and cook on Microwave HIGH (100%) for four minutes. Allow standing time of five minutes before serving.
METHOD
Wash and soak the rice and urad dal separately for at least four hours. Drain and grind dal to a fine paste and rice to a coarse paste using very little water. Mix both the pastes and add sufficient water to make a batter of dropping consistency. Add salt and allow it to ferment for four to five hours or overnight, covered, in a warm place. Add the vegetables to the fermented batter. Mix well. Lightly grease the idli moulds with oil. Pour a spoonful of batter into each mould. Garnish with crushed black peppercorns and coriander leaves. Keep a cupful of water along with the idli stand in the microwave oven, cover and cook on Microwave HIGH (100%) for four minutes. Allow standing time of five minutes before serving.
BREAD SALAD
Bread and vegetables toss in mustard dressings
Preparation Time : 20-25 mins
Servings : 4
INGREDIENTS
Bread , 1 inch cubes - 3 thick slices
Oil - 1 tablespoon
Garlic, crushed - 2 cloves
Lettuce leaves - 1 bunch
Cheese - 100 grams
Tomato , deseeded and cubed - 1 large
Green capsicum , deseeded and cubed - 1 medium
FOR THE DRESSING
Mustard paste - 1 teaspoon
Salad oil -2 tablespoons
Black peppercorns - 1/4 teaspoon
Salt
METHOD
Heat oil in a pan and add garlic. Add the bread cubes and sauté till bread pieces are a little crisp and browned at the edges. Remove and keep aside. Wash and tear the lettuce leaves and keep them in a big bowl. Add bread pieces with the garlic and toss lightly. Make cheese shavings using a peeler and add to the bowl or else grate the cheese. Mix in cubed tomato and capsicum. Mix together mustard paste, salad oil, salt and freshly crushed peppercorns and whisk till well blended. Add dressing to the salad and toss lightly. Serve immediately.
Servings : 4
INGREDIENTS
Bread , 1 inch cubes - 3 thick slices
Oil - 1 tablespoon
Garlic, crushed - 2 cloves
Lettuce leaves - 1 bunch
Cheese - 100 grams
Tomato , deseeded and cubed - 1 large
Green capsicum , deseeded and cubed - 1 medium
FOR THE DRESSING
Mustard paste - 1 teaspoon
Salad oil -2 tablespoons
Black peppercorns - 1/4 teaspoon
Salt
METHOD
Heat oil in a pan and add garlic. Add the bread cubes and sauté till bread pieces are a little crisp and browned at the edges. Remove and keep aside. Wash and tear the lettuce leaves and keep them in a big bowl. Add bread pieces with the garlic and toss lightly. Make cheese shavings using a peeler and add to the bowl or else grate the cheese. Mix in cubed tomato and capsicum. Mix together mustard paste, salad oil, salt and freshly crushed peppercorns and whisk till well blended. Add dressing to the salad and toss lightly. Serve immediately.
LAUKI KHEER
Cooking Time : 25-30 minutes
Servings : 4
INGREDIENTS
Bottle gourd (lauki/doodhi) - 500 grams
Ghee - 3 tablespoons
Cashewnuts - 15
Milk -1 litre
Sugar -1/2 cup
Green cardamom powder - 1/2 teaspoon
Kewra water - 1 teaspoon
METHOD
Peel bottle gourd, cut into half, remove seeds, wash and then grate. Boil in water until soft, strain and then squeeze to remove excess water. Heat ghee in a kadai, add cashewnuts and sauté till lightly browned. Drain and keep aside. Add boiled bottle gourd to the same ghee, cook for few minutes and keep aside. Bring milk to a boil, then simmer till it is reduced to three-fourths and add the cooked pumpkin. Stir to mix well. Add sugar. Cook till sugar dissolves and kheer is semi-thick. Mix in green cardamom powder and kewra water. Pour into individual serving bowls, garnish with browned cashewnuts and serve hot or cold.
HOT FUDGE PUDDING
A lip smacking hot dessert for monsoon.
Servings : 4
INGREDIENTS
Refined flour (maida) - 1 1/4 cups
Salt - 1/4 teaspoon
Soda bicarbonate - 1/2 teaspoon
Powdered sugar - 3/4 cup
Dark chocolate, grated - 1 cup
Butter - 2 tablespoons
Vanilla essence - 1 teaspoon
Vinegar - 2 tablespoons
Milk - 1/3 cup
Walnut kernels, chopped - 1 cup
Demerara sugar - 1 cup
METHOD
Preheat oven to 180C/350F. Grease and flour an eight-inch round cake tin. Sift flour, salt, soda bicarbonate and powdered sugar into a bowl. Place half cup grated chocolate in another bowl. Add butter and melt in the microwave for one minute. Whisk it well, add vanilla essence, vinegar and half the milk and mix. Add this mixture to the flour mixture and mix. Add the remaining milk and mix. Add most of the walnuts and mix. Transfer the batter into the baking dish. Spread the brown sugar on the surface. Spread the remaining walnuts over it. Boil one and a half cups of water. Add it to the remaining chocolate and mix till the chocolate melts. Pour this over the batter in the baking dish. Place the dish in the preheated oven and bake for forty to forty five minutes. Serve hot
RED CHILLI GARLIC CHUTNEY
Hot chilli garlic chutney used as topping in chaats.
Preparation Time : 35-40 minutes
Servings : 4
INGREDIENTS
Whole dry red chillies, seeded - 10
Garlic - 12 cloves
Lemon juice - 2 teaspoons
Sea salt - to taste
Roasted cumin powder - 1 teaspoon
METHOD
Soak red chillies in one and a half cups of water for half an hour. Drain. Grind the red chillies and garlic cloves with lemon juice to a fine paste. Add a little water if necessary. Add sea salt, cumin powder and mix well. Use as a topping on bhel puri or any chaat.
Preparation Time : 35-40 minutes
INGREDIENTS
Whole dry red chillies, seeded - 10
Garlic - 12 cloves
Lemon juice - 2 teaspoons
Sea salt - to taste
Roasted cumin powder - 1 teaspoon
METHOD
Soak red chillies in one and a half cups of water for half an hour. Drain. Grind the red chillies and garlic cloves with lemon juice to a fine paste. Add a little water if necessary. Add sea salt, cumin powder and mix well. Use as a topping on bhel puri or any chaat.
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