Mutton Gravy - Chettinad Style #2

Ingredients:

Mutton - 250 g (boneless)
Onion -  1 (fine chop)
Tomato - 1
Small Onion - 15 (fine chop)
Garam Masala - 1 tsp
Green chilly - 1
Pepper powder - 1 tsp
Sambar thool - 2 tbsp
Garam Masala - 1/4 tsp
Kashmiri Chilly powder - 1/2 tsp
Curry Leaves - a sprig
Coriander Leaves - Fine chop
Salt, Oil, Water - As reqd

For Masala:
Coriander seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Pepper corns - 1/4 tsp
Fennel seeds - 1/4 tsp
Dry Red Chilly - 3
Small Onion - 6-8
Garlic - 4
Ginger - small piece
Coconut - 1/2 tbsp (grated)
Cloves - 2
Cinnamon stick - small piece
Green Elaichi - 2

Method:

• Heat oil in pan and add items under "for masala" one by one and saute.
• Set this aside to cool.
• Once cool add water and blend it to a fine paste.
• Clean and wash mutton pieces and take in a bowl.
• Add salt, turmeric powder, blended paste and mix well.
• Add 2 cups of water and pressure cook for 6-7 whistles.
• Heat gingely oil in a pan and add mustard seeds.
• Add in cumin seeds, curry leaves.
• Add in chopped onion, green chilly and saute for a while.
• Add in tomatoes and cook till it turns mushy.
• Now add boiled mutton pieces and other spice powder.
• Add salt if needed.
• Cover and cook in low flame for 25 - 30 mins.
• Garnish with fresh curry leaves and coriander leaves.
• Serve hot with rice.

Egg Rava Dosa

Ingredients:

Egg-3
Dosa batter - 2 cup
Rava - 1/4 cup
Turmeric powder - 1/4 tsp
Pepper powder - 1 tsp
Salt - 1/4 tsp
Onion - 1 (fine chop)
Curry Leaves - a sprig (chop)
Idly podi - 4 tbsp
Water - 1/4 cup
Oil - As reqd

Method:

• In a bowl beat eggs, add pepper powder,turmeric powder and salt.
• Whisk this well.
• Add in dosa batter, rava, onion, curry leaves and whisk well.
• Add water to adjust consistency (not too runny).
• Heat dosa tawa and pour laddle of batter and drizzle oil.
• Sprinkle idly podi
• Cover and cook in low flame.
• Serve hot.

Campfire Brownies #7

Ingredients:

Wheat flour - 130 g

Brown Sugar - 190 g (powdered)

Thick Curd - 1/2 cup

Dark Chocolate chips - 120 g

Unsalted butter - 100 g

Chocochips - 2 tbsp

Nutella - 2 tbsp

Milk - 2 tbsp (optional)

Baking powder - 1/4 tsp

Vanilla esc - 1 tsp
Oranges - As needed

Method:

• In a bowl add dark chocolate chips and cubed butter.
• Using double boiler, melt them till butter and chocolate blends together.
• Set this aside to cool.
• Take orange and cut the top part.
• Scoop the pulp carefully without damaging the orange.
• Remove the white pith if any.
• Set this orange cups aside.
• In a bowl cream curd and sugar.
• Add in melted chocolate and butter mix and mix well.
• Add in flour, esc, baking powder and mix well.
• If batter is too thick , add little milk to adjust consistency.
• Fill the batter in orange cups (fill 1/2 or else it will overflow).
• Refer picture for the same.
• Top it with chocolate chips.
• Bake this in a preheated oven (OTG) at 180°C for 30-32 mins.
• Once cool, drizzle nutella and serve.
• Each weighed 100g.

Note:

• If you want to use eggs, you can replace 1/2 cup curd with 2 eggs.
• Also skip using baking powder.

Brownie #6

Ingredients:

Wheat flour - 130 g

Brown Sugar - 190 g (powdered)

Thick Curd - 1/2 cup

Dark Chocolate chips - 120 g

Unsalted butter - 100 g

Chocochips - 2 tbsp

Nutella - 2 tbsp

Milk - 2 tbsp (optional)

Baking powder - 1/4 tsp

Vanilla esc - 1 tsp

Method:

• In a bowl add dark chocolate chips and cubed butter.
• Using double boiler, melt them till butter and chocolate blends together.
• Set this aside to cool.
• In a bowl cream curd and sugar.
• Add in melted chocolate and butter mix and mix well.
• Add in flour, esc, baking powder and mix well.
• If batter is too thick , add little milk to adjust consistency.
• Pour the batter in bakeware and dap it.
• Top it with chocolate chips.
• Bake this in a preheated oven (OTG) at 180°C for 25-28 mins.
• Once cool, drizzle nutella and serve.
• Small brownie weighed 79 g and mini loaf weighed 179 g.

Note:

• If you want to use eggs, you can replace 1/2 cup curd with 2 eggs.
• Also skip using baking powder.

Cafe Latte Marble Loaf

Ingredients:

Wheat flour - 160 g
Unsalted butter - 114 g
Sugar - 130 g
Cocoapowder - 11 g
Egg - 2
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Cinnamon powder - 1/4 tsp (optional)
Green Elaichi powder - a pinch (optional)
Hot Milk - 120 ml
Coffee powder - 1 tsp
Vanilla esc - 1 tsp

Method:

• In a bowl add flour, baking powder, baking soda and mix well.
• In other bowl cream butter and sugar until light and fluffy.
• Now add one egg at a time and mix well.
• Add in esc and dry ingredients and whisk well.
• Now take 120 ml hot coffee(to hot milk add fresh decocotion and mix well).
• To this hot coffee add a tsp of instant coffee powder and mix well.
• Add this to flour and mix well.
• Now take about half of batter in other bowl.
• Add in cocoapowder and mix well.
• Take a loaf pan and add a spoon of cocoabatter.
• Top it with plain batter.
• Repeat the above two steps to fill in pan.
• Now dap it.
• Use toothpick and make patterns.
• Bake this in a preheated oven (OTG) at 180°C for 30-32 mins.
• Yields 12-14 pieces, weighed around 255 g.

Note:

• With the same batter made 3 cupcakes (weighing 45 g).
• Also make two square cakes (weighed 48 g) and one round cake (weighed 117 g).

Cafe Latte Double Cupcakes - Vanilla / Chocochip

Ingredients:

Wheat flour - 160 g
Unsalted butter - 114 g
Sugar - 130 g
Egg - 2
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Cinnamon powder - 1/4 tsp (optional)
Green Elaichi powder - a pinch (optional)
Hot Milk - 120 ml
Coffee powder - 1 tsp
Vanilla esc - 1 tsp
Chocochips - 2 tbsp

Method:

• In a bowl add flour, baking powder, baking soda and mix well.
• In other bowl cream butter and sugar until light and fluffy.
• Now add one egg at a time and mix well.
• Add in esc and dry ingredients and whisk well.
• Now take 120 ml hot coffee(to hot milk add fresh decocotion and mix well).
• To this hot coffee add a tsp of instant coffee powder and mix well.
• Add this to flour and mix well.
• Now pour this in lined muffins trays.
• Top few with chocochips and leave few plain.
• Bake this in a preheated oven (OTG) at 180°C for 30-32 mins.
• Yields around 15-16 cupcakes.

Custard TuttiFrutti Cupcakes

Ingredients:

Wheat flour - 90 g
Custard powder - 1/4 cup
Brown Sugar - 75 g
Baking powder - 3/4 tsp
Milk - 120 ml
Unsalted butter - 50 g
Vanilla Esc - 1/2 tsp
Tutti Frutti - 1/2 cup

Method:

• In a bowl add flour, custard powder, baking powder, sugar and mix well.
• In other bowl add in softened butter and esc.
• To this add milk and mix well.
• Now add the dry ingredients and mix well.
• Add tutti frutti and fold it.
• Scoop batter into each muffin case.
• Bake them in a preheated oven (OTG) at 180°C for 20-22 mins.
• Made 6 cupcakes each weighed 50 g.
• And make a small round cake that weighed 135 g.

Double ChocoApple Cupcakes

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Ingredients:

Wheat flour - 90 g
Brown sugar - 100 g
Baking soda - 1/2 tsp
Baking powder - 1/4 tsp
Cocoa powder - 3 tbsp
Water - 120 ml
Oil - 1 tbsp
Apple - 1 (peel, deseed and grated/chop)
Chocochips - 2 tbsp

Method:

• In a bowl take flour, bakig soda and baking powder.
• Add cocoa powder and mix well.
• In other bowl take water, add sugar and mix till it dissolves.
• Add oil to this and mix well.
• Add dry ingredients and mix well.
• Add grated apple and mix well.
• Line the muffin tray and scoop and add batter to this.
• Top each cupcake with chocochips.
• Bake this in a preheated oven(OTG) at 180°C for 20-25 mins.
• Yielded 6 cupcakes each weighed around 55 g -58g.
• Also made one small round cake that weighed around 76g.

Onion Bonda #1

Ingredients:

Onion - 4 (thin slices)
Curry Leaves - 2 sprigs (fine chop)
Coriander Leaves - Little (fine chop)
Ginger garlic paste - 1 tsp
Red Chilly powder - 1 1/4 tsp
Gram flour - 1 cup
Rice flour - 3/4 cup
Oil - 2 tbsp (hot oil)
Baking soda - a pinch
Salt, Water, Oil - As reqd

Method:

• In a bowl add in sliced onions.
• Add in curry leaves and coriander leaves.
• Add in ginger garlic paste, chilly powder and salt.
• Mix this well.
• Add in flour and baking soda and mix well.
• Add in hot oil and mix with spatula.
• Add water little by little and make a thick dough.
• Make small balls out of it and arrange in a plate.
• Heat oil in pan and deep fry them.
• While frying, fry them in low flame so that it is evenly cooked.
• Serve hot with chutney of your choice.

Orange Marble Cookies

Ingredients:

Wheat flour - 1 1/4 cup
Unsalted butter - 100 g
Powdered Brown Sugar - 1/2 cup
Cocoa Powder - 1  tbsp
Orange juice - 1 1/2 tbsp
Orange Zest - 1/4 tsp
Vanilla esc - 1/4 tsp

Method:

• In a bowl add butter and sugar and mix well.
• Add in orange juice, flour and mix well.
• Add vanilla esc and zest and mix the dough.
• Bring the dough together.
• Divide it into two parts.
• To one part add in cocoa powder and gather the dough.
• Make 2 separate logs and cling wrap and refrigerate for an hour.
• After an hour make make small balls out of each dough.
• Now take cocoa dough a pinch and on top place plain dough.
• Top it with cocoa dough and top this with plain dough.
• Now roll it to get marble effect.
• Repeat the same with rest of the dough.
• Arrange them in lined baking tray.
• Bake this in a preheated oven (OTG) at 180°C for 12-15 mins.
• Yields around 14-16 cookies.

Egg Manchurian

Ingredients:

Egg - 2
Garlic - 2-3 (fine chop)
Ginger - small piece (fine chop)
Spring onion whites - 2 tbsp
Green Capsicum - 2 tbsp (fine chop)
Vinegar - 1 tsp
Soya sauce - 1 tbsp
Tomato sauce - 2 tbsp
Pepper powder - 1/2 tsp
Spring onion greens - 2 tbsp (fine chop)

Batter:
Corn flour - 1 tsp
Maida - 2 tsp
Pepper powder - 1/4 tsp
Salt, Water - As reqd

Method:

• Boil eggs and slit into four pieces and set aside.
• In a bowl add items under "Batter" and make a batter.
• Consistency should neither be thin nor thick.
• Heat oil in pan.
• Dip egg pieces one by one in batter and fry them.
• Be careful because it splutters at times.
• Tranfer this to plate and set aside.
• Now heat oil in pan and add in onion and saute.
• Add in ginger and garlic and saute for a while.
• Cook in low flame.
• Now add in capsicum and mix well.
• Add in sauces and pepper powder and mix well.
• Add in vinegar and mix it.
• Now add fried egg and toss well.
• Garnish with spring onion greens and serve hot.

Paneer Fried Rice

Ingredients:

Basmati Rice - 2 cups
Garlic - 3-4 (fine chop)
Capsicum - 1/2 (fine chop)
Spring onion whites - 3 tbsp
Green Chilly sauce - 1 1/2 tbsp
Soya Sauce - 1 tbsp
Spring onion greens - 2 tbsp (fine chop)
Salt, Water, Oil - As reqd

To Marinate:

Paneer - 200 g
Tomato Sauce - 1 1/2 tbsp
Red Chilly Sauce -  2 tsp
Soya sauce - 3/4 tsp
Pepper powder - 1 tsp
Corn flour - 1 tsp
Salt - As reqd

Method:

• In a bowl add items under "To marinate".
• Add in cut paneer cubes and toss well and set aside for 10-15 mins.
• Heat oil in pan and fry these paneer (all sides) and transfer to a plate.
• Boil the rice and set aside.
• Heat oil in pan and add garlic and onion and saute.
• Add in capsicum and saute for a while.
• Add in sauces, required salt and mix well.
• Cook in low flame.
• Add in boiled rice and mix well.
• Add in fried paneer and toss well.
• Garnish with spring onion greens and serve hot.

Note:

Add salt accordingly as we add salt during marination as well as while making fried rice.

Orange Nut Cookies

Ingredients:

Wheat flour - 1 1/4 cup
Unsalted butter - 100 g
Powdered Brown Sugar - 1/2 cup
Orange juice - 1 1/2 tbsp
Orange Zest - 1/4 tsp
Vanilla esc - 1/4 tsp
Pistachios - 1 1/2 tbsp(fine chop)
Badam - 1 1/2 tbsp (thin slices)

Method:

• In a bowl add butter and sugar and mix well.
• Add in orange juice, flour and mix well.
• Add vanilla esc and zest and mix the dough.
• Finally add in chopped cranberries and bring the dough together.
• Make a log shape and cling wrap and refrigerate for an hour.
• After an hour slice them.
• Fine chop and spread the pista in a plate.
• In other plate spread the badam flakes.
• Dap each sliced dough in any of this nuts and arrange them in lined baking tray.
• Bake this in a preheated oven (OTG) at 180°C for 12-15 mins.
• Yields around 12-15 cookies.

Guntoor Chicken Gravy

Ingredients:

Onion - 1 (fine chop)
Tomato - 2 (fine chop)
Green Chilly - 3 (slit)
Ginger garlic paste - 1 tbsp
Garam masala - 1 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Curry Leaves - 2 sprigs
Salt, Oil, Water - As reqd

For marination:
Chicken - 300 g
Curd - 1/2 cup
Lime juice - 1/2 limes juice
Salt - 1/2 tsp

For Masala:
Coriander seeds - 2 tsp
Mustard seeds - 1 tsp
Pepper corns - 1 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Dry Red Chilly - 4
Coconut - 2 tbsp (grated)


Method:

• In a bowl add the chicken pieces.
• Add items under "For marination" and mix well.
• Set this aside for min 20-25 mins.
• Now heat a pan and add items under "For Masala" one by one.
• Dry roast them and let it cool.
• Blend them to a fine puree and set aside.
• Now heat oil in pan and add mustard seeds.
• Once it splutters add in cumin seeds and add in curry leaves.
• Add in garam masala and cook in low flame.
• Add in fine chopped onions and saute for a while.
• Now add the slit green chillies and saute.
• Add in ginger garlic paste and mix well.
• Now add the fine chopped tomatoes and saute.
• Cook till tomato turns mushy.
• Add in turmeric powder and masala puree.
• Mix it well.
• Add in marinated chicken pieces and mix well.
• Add in app 1/2 cup of water  and mix well.
• Check for salt and add if required.
• Add in fresh curry leaves and fine chopped coriander leaves.
• Mix serve hot with rice.

ChocoOrange Cookies

Ingredients:

Wheat flour - 1 1/4 cup
Unsalted butter - 100 g
Powdered Brown Sugar - 1/2 cup
Cocoa Powder - 1 1/2 tbsp
Orange juice - 1 1/2 tbsp
Orange Zest - 1/4 tsp
Vanilla esc - 1/4 tsp

Method:

• In a bowl add butter and sugar and mix well.
• Add in orange juice, flour, cocoa powder and mix well.
• Add vanilla esc and zest and mix the dough.
• Bring the dough together.
• Make a log shape and cling wrap and refrigerate for an hour.
• After an hour make small balls and flatten them
•  Arrange them in lined baking tray.
• Bake this in a preheated oven (OTG) at 180°C for 12-15 mins.
• Yeilds around 14 - 16 cookies.

Shrewsbury Butter Cookies

Ingredients:

All purpose flour - 1 1/2 cup or 130 g
Melted Ghee - 1/2 cup
Powdered Sugar - 1/2 cup or 58 g
Baking powder - 1/4 tsp

Method:

• Melt ghee and set aside.
• In a bowl add flour and baking powder and mix well.
• Now add melted ghee and mix well.
• Add in sugar and make a soft dough.
• If dough is too sticky or wet add little flour.
• Or if you are not able to make a soft dough then add little ghee.
• Make small balls out of this.
• Arrange them in a lined baking tray.
• Bake this in a preheated oven (OTG) at 180°C for 15-18 mins.
• Yields 12 -14 cookies.
• Once baked dust it with powdered sugar.

Veg Strips - KFC Style

Ingredients:

Onion - 1 (fine chop)
Corn  - 1/4 cup
Green peas - 1/4 cup
Carrot - 1 (small. fine chop)
Potato - 3 (medium size)
Paneer - 30 g
Kashmiri Chilly powder - 3/4 tsp
Coriander powder - 1 tsp
Cumin powder - 3/4 tsp
Garlic powder - 2 tsp
Sugar - a pinch
Bread crumbs - 1/4 cup
Maida - 1/2 cup
Corn flour - 1/2 cup
Bread crumbs - 1 cup
Corn flakes - 1 cup (crushed)
Oil, Salt, Water - As reqd

Method:

• Boil water in a pan and add peas and corn.
• Cook this for 3-4 mins and strain and set aside.
• Boil potatoes and mash and set aside.
• Heat oil in pan and add onion and saute for a while.
• Add in carrot, corn and peas and saute for a while.
• Add in salt, spice powders and sugar and mix well.
• Cook in medium flame for 3-4 mins.
• Add in grated paneer and mix well.
• Now add mashed potatoes and mix well.
• Turn off range.
• Add in 1/4 cup of bread crumbs and mix well.
• Let this cool for few mins.
• Now transfer this to a greased butter paper or just to a cling wrap.
• Spread it and make a rectangle shape and cling wrap or cover with butter paper.
• Refer picture for the same.
• Freeze this for an hour to get firm strips.
• After the desired time.
• Divide it into half and make strips.
• In a bowl add corn flour and maida and mix well.
• Add water to this and make a thin batter.
• In a plate add bread crumbs and corn flakes and mix well.
• Dip each strip in batter and then roll in crumbs.
• Set this aside.
• If batter is thick, add water and make it a thin batter.
• Again dip the strips in batter and roll it in crumbs.
• We are doing the dip and roll step twice.
• Heat oil in pan and fry these.
• Serve with sauce.
• Yields 20-24 strips.

Ribbon Cake - Bakery Style

Ingredients:

Wheat flour - 125 g  or 1  1/ 4 cup
Corn flour - 25 g  or 1/4 cup
Baking soda - 1/4 tsp + 1/8 tsp
Baking powder - 3/4 tsp
Powdered brown sugar - 4 tbsp
Condensed milk - 180 g
Cocoa powder - 1 tbsp
Oil - 1/2 cup
Milk - 1/2 cup
Vanilla Esc - 1 1/2 tsp

Method:

• In a bowl add wheat flour, corn flour, baking soda and baking powder.
• Mix this and set aside.
• In bowl add in condensed milk and whisk well.
• I used my electric hand mixer for this.
• Now add sugar and oil and whisk well.
• Add dry ingredients little by little and mix it.
• Add in esc and milk and whisk well.
• If batter is too thick add little milk accordindly.
• Now take 1/2 cup of this batter and add cocoa powder.
• Mix well without lumps and set aside.
• Pour 3/4 th of vanilla batter and dap it.
• Now pour cocoa batter and top it with vanilla batter.
• Dap it gently.
• Bake this in a preheated oven (OTG) at 180°C for 30-35 mins.
• Yields 10-12 pieces.

Note:

• I made one medium size loaf and a small loaf.
• The medium loaf weighed 285 g and small weighed 166 g.
• Generally they use gel color instead of cocoa to get that ribbon effect.
• I have used cocoa instead and it may look like marble cake because of that :))

Onion Tomato Gravy #2

Ingredients:

Onion - 1(fine chop)
Tomato - 3 (fine chop)
Ginger garlic paste - 1 tsp
Kashmiri Chilly powder - 1/2 tsp
Red Chilly powder - 1/4 tsp
Coriander powder - 1/2 tsp
Turmeric powder - a pinch
Pav Bhaaji Masala - 1/2 tsp
Garam Masala - a pinch
Sugar - 1/4 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry Leaves - a sprig
Coriander Leaves - Little
Salt, Water, Oil - As reqd

Method:

• Heat oil in pan and add mustard seeds and cumin seeds.
• Add in chopped curry leaves.
• Now add fine chopped onion and saute for a while.
• Add in ginger garlic paste and saute for a while.
• Now add the tomatoes and mix well.
• Cook in low flame till it turns mushy.
• Now add in spice powders, required salt and mix well.
• Add required water and cook in low flame for 4-5 mins.
• Garnish with coriander leaves and serve with poori/chpathi.

Aloo Poori

Ingredients:

Wheat flour - 2 1/4 cups
Potato - 1 (big size)
Rava/Suji - 2 tbsp
Cumin seeds - 1/4 tsp
Sesame seeds - 1 tsp
Coriander Leaves - 2 tbsp (fine chop)
Turmeric powder - 1/8 tsp
Red Chilly powder - 1/2 tsp
Kashmiri Chilly powder - 1/4 tsp
Oil - 2 tbsp
Salt, Water, Oil - As reqd

Method:

• Boil potatoes and set aside.
• In a bowl add flour, salt and mix well.
• Now add cumin seeds, sesame seeds, spice powders.
• Add in rava, coriander leaves and then grate the boiled potatoes to this.
• Mix well.
• Now add water little by little and make the dough.
• Add oil to this and make dough and set aside.
• Take a small ball out of this and roll.
• Fry these pooris in hot oil.
• Serve these with Onion Tomato gravy or pickle of your choice.
• Yields 18-20 pooris.

Mutton Pepper Chukka

Ingredients:

Mutton - 300 g (boneless)
Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Turmeric powder - 1/4 tsp
Coriander Leaves - Fine chop
Curry Leaves - 2 sprigs
Ghee - 1 tsp
Salt, Water, Oil - As reqd

Masala:
Garlic - 3-4
Ginger - small piece
Cumin seeds - 1 1/2 tsp
Coriander seeds - 1 1/2 tsp
Pepper corns - 2 1/2 tsp
Dry Red chilly - 3
Small Onion - 12-15
Cinamon stick - small piece
Star anise petal - 2
Fennel seeds - 1 1/4 tsp

Method:

• Heat ghee in pan and add cinamon stick, anise and fennel seeds.
• Saute for a minute and transfer to blender.
• To this add other ingredients listed under "masala".
• Add salt and water and blend to fine paste.
• In a bowl add the cleaned and washed mutton pieces.
• Add little salt, turmeric powder,fine chopped tomato and blended paste.
• Set aside for 15-20 mins.
• Transfer this to pressure cooker and add little water.
• Pressure cook for 5-6 whistles.
• Now heat oil in pan and add curry leaves.
• Add in onion and saute for a while.
• Add in ginger garlic paste and saute for a while.
• Now add cooked mutton pieces and mix well.
• Cover and cook in low flame till you get chukka consistency.
• Add in fresh curry leaves and coriander leaves and mix well.
• Serve hot.

Note:
Add salt acc as we add salt in marination as well in masala.

Peerkangaai (Ridgegourd) Thokku #1

Ingredients:

Peerkangaai -  1 (medium size)
Urad dal - 2 tsp
Dry red chilly - 3
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Tamrind - small piece
Salt, Oil, Water - As reqd

Method:

• Peel the nerve from peerkangaai and cut roundels.
• Cut the roundels into four small pieces.
• Heat oil in pan add urad dal and saute till color changes.
• Transfer to blender.
• Now heat oil in pan and add peerkangaai and saute.
• Saute till it is half then added(it should shrink little).
• Transfer to blender.
• Now to the same pan add chilly and tamrind and saute.
• Add this to blender.
• Add reqd salt and water and make a fine paste.
• Heat oil in pan and add mustard seeds and cumin seeds.
• Now add the blended paste and cook in low flame.
• Cook till oil oozes out.
• Goes good with idly/dosa.

Cake pops

Ingredients:

Cake Crumbs - As reqd
Frosting - 2 tbsp

Dark chocolate - 100 g

Oil - 5 ml

Sprinklers, Popsticks - As reqd

Method:

• Melt chocolate using double boiler method.
• Add oil to this and mix well.
• Pour this in a tall glass and set aside to cool.
• Here I used the cake crumbs cut out from dispenser cake(vanilla cake).
• In a bowl add this cake and crumble it.
• Add 2 tbsp of frosting(Used bakery style vanilla frosting) and mix well.
• Make a smooth ball.
• Now make small pops and make few teddy shapes using mould.
• Refrigerate till it sets.
• Dip the stick in melted chocolate and insert in pops.
• Refrigerate till it sets.
• Now dip in chocolate and hold it to remove excess chocolate.
• Decorate as you wish.
• Arrange in cake pop holder or place in butter paper.
• Refrigerate till it sets.

Semiya Briyani

Ingredients:

Roasted Semiya - 1 pack
Onion - 1 (fine chop)
Carrot -  1 (fine chop)
Peas - Little
Beans - 2 (fine chop)
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Kashmiri Chilly powder - 3/4 tsp
Briyani Masala - 1 tsp
Coriander powder - 1 tsp
Cloves - 2
Green Elaichi - 2
Cinamon stick - small piece
Bay Leaf - 1
Mint leaves - Little
Coriander leaves - Little
Ghee, Oil, Water, Salt - As reqd

Method:

• Boil water in pan and a tsp of oil and little salt.
• Add in roasted semiya and half cook it.
• Once done strain it and set aside.
• Heat oil in pan and add ghee and oil.
• Add in bay leaf and garam spices.
• Add in onions and saute for a while.
• Add in ginger garlic paste and saute.
• Add in vegetables, spice powders and required salt.
• Add little water and cover and cook in medium flame.
• Cook for 5-8 mins, till vegetables are cooked.
• Add in mint and corainder leaves and mix well.
• Add in cooked semiya and mix well.
• Don't mash, just mix well.
• Cover and cook in low flame for 6-7 mins.
• Serve hot with raita.

Note:
Add salt acc as we add salt while cooking semiya too.

Bakery Style Vanilla Frosting

Ingredients:

Unsalted butter - 113 g
Dalda - 100 g
Powdered sugar - 310 g
Hot water - 30 ml
Corn flour - 1 tbsp
Vanilla Esc - 1 tbsp
Salt - a pinch

Method:

• Cream butter and dalda till light and fluffy, app 2 mins.
• In a bowl take corn flour and hot water and mix well.
• Add this to butter mixture and cream it.
• Add in esc and combine well.
• Add sugar in parts and whip until light and fluffy.
• This is enough to layer four layered vanilla cake and crumb coat the same.

One bowl Vanilla Cake

Ingredients:

Wheat flour - 220 g
Unsalted butter - 170 g
Egg - 3
Brown Sugar - 200 g
Baking powder - 1 1/2 tsp
Salt - a pinch
Milk - 60 ml
Vanilla Esc - 1 tsp

Method:

• In a large bowl add ingredients one by one.
• Mix well, such that all ingredients are well incorporated.
• The batter should be lump free.
• Grease two 5 inch pans and line the bottom with butter paper.
• Dust with flour and invert and dap it to remove excess flour.
• Pour equal amount of batter in each pan and dap it.
• Bake this in a preheated oven (OTG) at 180°C for 35-40 mins.
• Yields 10-12 pieces.
• One Cake weighed 356 g and the other 361 g.

Variation:

• You can give a coffee flavour to this cake.
• Mix a tsp of coffee powder in 1/4 cup water.
• Add this to batter, when using this coffee mix reduce the liquid amount mentioned in recipe.
• I divided batter in two pans and also made mini cakes(as in pic) with same batter.