CHOCOLATE CAKE OR BROWNIE

Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 25-30

Ingredients :

2 cups all purpose flour (maida)

2 cups sugar

¾ cup cocoa

2 teaspoons baking powder

1½ teaspoons baking soda                                                     

1 teaspoon salt

1 teaspoon espresso powder (powdered coffee can also be used instead)

1 cup milk

½ cup vegetable oil

2 eggs

2 teaspoons vanilla extract

1 cup boiling water

Method:

1. Preheat oven to 350º F or 180 ºC. Prepare 2 baking dishes of the desired shape by buttering and lightly flouring.
2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl.
3.  Whisk through to combine and stir until combined well.
4. Add milk, vegetable oil, eggs, and vanilla essence to flour mixture and mix together with the help of a blender  until well combined.
5. Now carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
6. Distribute cake batter evenly between the two prepared baking dishes. Bake for 30-35 minutes on 180ºC , until a toothpick or cake tester inserted in the center comes out clean.
7. Remove from the oven and allow to cool for 10 minutes now cut into shape of your choice and serve as it is or along with ice-cream.

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KADAHI PANEER

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 6

Ingredients:

200 gms cottage cheese sliced in cubes (lightly fried only if you like)

2.5 tbsp oil

1 tbsp coriander seeds

1/2 tsp cumin seeds

4 kashmiri red chilies

2 tbsp finely chopped garlic

1 medium sized  grated onion

1 medium sized sliced onion

1 capsicum sliced 

1/2 tsp finely chopped green chilies

2 finely chopped tomatoes

1/4 cups tomato puree

1/2 tsp dried fengrueek leaves

1 tsp sabzi masala

1/4 tsp degi mirch

1/2 tsp turmeric powder

1/2 cup fresh cream or malai

1 tsp salt or to taste

Method:

1. Dry roast coriander seeds and 2 kasmiri red chilies on a tava and make a powder in the mixer.
2. Let it cool and keep it a side
3. Take 1.5 tsp oil in a kadahi and when the oil is hot put cumin seeds in it.
4. When the cumin seeds change color add garlic and stir fry it then add grated onion and cook till it becomes brown.
5. Now add chopped tomatoes and green chilies and  mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally.
6. Add the prepared powder, sabzi masala,degi mirch,turmeric powder,salt,fengureek leaves, and tomato pure and cook a little more.
7. Add 1 cup water and cook for 2 minutes.
8. In a separate pan take 1 tbsp oil and cook 2 red kashmiri chilies, sliced onions and capsicum till the onions are translucent in color and add this to the prepared gravy.
9. Add cheese and fresh cream and keep aside. 
10. Heat it at the time of serving and garnish with chopped coriander. 

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LOW CAL PANEER IN RED CURRY

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 6-8

Ingredients:
250 gm cottage cheese (paneer)
12 tsp cumin seeds
4-5 flakes garlic
1" piece ginger paste
1/2 kg tomatoes boiled and crushed to pure or 1 cup tomato puree(rady made)
2 tbs tomato ketchp
1/2 tsp red chili powder
1 tbsp kasuri methi (dry fengurik leaves)
2 tsp coriander powder
1/2 tsp garam masala
1 tsp salt
1/2 cup milk
1/2 cup water

Method:

1. Heat jeera in a karahi ,when it turns golden add ginger garlic paste.
2. Add tomato puree and cook till the puree turns dry
3. Add kasoori methi and tomato ketchup.
4. Add all the dry ingredients and cook till madala turns dry.
5. Add water and let the mixture boil
6. Turn off the flame and let the mixture cool
7. When the mixture is cold add milk and cook on low flame for 4-5 minutes stirring constantly to avoid curdling of milk
8. Add paneer pieces and cook for 2 more minutes and then remove from fire.
9. Garnish with grated cheese chopped coriander leaves and hung curd. 

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RESTAURANT STYLE GRAVY

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4-6
Ingredients:
2 tbsp refined oil
1 tsp cumin seeds
2 medium sized onions
1 cup tomato paste/puree
1 green chili
1/4 cup cashew paste
½tsp red chili powder
½ tsp turmeric powder
1 inch ginger
4-5 cloves garlic
2 cups water
½ cup fresh cream
1 tsp salt or as per taste
1 tsp sugar /2 tsp tomato sauce(optional)
1 tsp kitchen king masala
1 tsp coriander powder
2 green cardamoms

Method:

1. Put sliced onions, green chili,ginger and garlic in a mixer and make a fine paste 
2. Take oil in a pan. 
3. Add cumin seeds and cardamoms and fry till the oil becomes fragrant. 
4. Add the onion ginger and garlic paste and cook till it become brown. 
5. Add the tomato puree and saute for 2-3 minutes. 
6. Add the turmeric powder, red chili powder, kitchen king masala powder, coriander powder and mix well. 
7. Add cashew paste. 
8. Stir and saute till the oil starts to leave the sides of the masala paste. 
9. Add water and stir. 
10. Simmer and cook on low flame for 10-15 minutes till the gravy becomes thick. 
11. Add half the cream and salt. 
12. You can also add sugar or tomato sauce if you want a light sweet taste in the curry.

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