BLUEBERRY MUFFINS

 

Ingredients:

1 cup maida(refined flour)
4 eggs
1 cup coaster sugar
1/2 tsp baking powder
5-7 drops vanilla essence
1 cup or 100 gms refined oil
100 gms. blue berries

Method:

1. Sieve maida along with baking powder two to three times.
2. Switch on the oven (OTG) for preheating at 200* CG or 400* F.
3. Break the eggs in a bowl and beat them with a blender.
4. Mix oil and sugar and blend it till the sugar dissolves completely.
5. Mix beaten eggs mixture with oil sugar mixture.
6. Add one after one spoon of maida mixed with baking powder in the above mixture using cut and fold method with a wooden spoon(do not use blender now) .
7. When the batter is ready add essence and mix with light hand. Dust blue berries with some maida(flour) and add them to the prepared batter and mix .
8. Grease the muffin molds with some oil, and pour in the cake batter.
9. Bake the muffins for 5 minutes at 180*CG or 350*F and and after that for 15-20 minutes at 150* or 300* F. 10.Check it with knife if these are not baked completely then bake them for 5 more minutes.
10. Let them cool and then bring them out of the moulds and the muffins are ready to be served.   

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BLUE BERRY FROSTING

 

Ingredients:

15-20 blue berries

2 tbsp sugar

1/2 lemon juice

1 cup whipping cream

Method:

1. Add sugar and lemon juice to blue berries then add 1/2 cup of water and cook for 5-10 minutes on low flame till the sugar dissolves and berries are crushed completely .
2. Let it cool completely then blend it in a blender and strain through a sieve. 
3. Whip the cream in a bow using a whisk or electric beater  till you get soft peaks then add the prepared sauce and mix well.
4. Blue berry frosting is ready to be used. 
5. You can use it to dress muffins,cakes ,waffles etc.

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KHANDVI

Khandvi is a very light and delicate Gujrati snack. I am a Punjabi, I tried many times to make it perfectly.Soif you are making it for the first time be patient if it doesn't come out well in first trial. Keep on trying and you will definitely be able to make it.
   
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Serves: 4-6

Ingredients:

For Khandvi

1 Cup Besan/ Chikpea Flour
1 Cup Curd
2 Cup water
1/4 tsp turmeric powder
1 Tsp salt or to taste
Paste of 1" ginger and 1-2 green chilis
1 tsp lemon juice
1/2 tsp Powdered sugar
a pinch of asafotida powder
oil for greasing

 For filling:

3-4 tbsp Grated Coconut
2 tbsp chopped coriander leaves

For tempering:

2 tbsp oil
1 tsp rai/ mustard seeds
a pinch of asafotida
few curry leaves

Method:

1. Grease the back of 3-4 thalis with little oil and keep aside.
2. Mix all the ingredients listed under kandvi except oil and mix well. There shouldn't be any lumps in the batter so if required beat it with the help of a hand blender and then strain the mixture through a sieve.
3. Transfer the mixture in a non stick Wok(kadahi) and switch on the gas.
4. Stir it continuously on high flame with the help of a wired steel whisk till you see the formation of lumps or the mixture starts to thicken.
5. Turn the flame to low and cook further for 9-10 minutes stirring continuously.
6. Spread a spoonful of batter on the greased thali and try to roll if it starts rolling then switch of the gas otherwise cook further for 2-3 minutes.
7. Immediately pour a portion approximately 1/2 cup of mixture on the greased Thali and spread the mixture in a circular motion into a thin layer with the help of a spatula or scraper.
8. Repeat the same process on the remaining thalis.
9. Sprinkle grated coconut and chopped coriander leaves on all the thalis sparingly.
10. Cut into equal sized strips and roll each strip gently.
11. Arrange the pieces in a serving plate of bowl of your choice.Handle the rolls carefully as they are very delicate.
12. Heat oil in a tadka pan and add asafotida powder , mustard seeds and curry leaves and as they crackle pour the tempering over the prepared khandvis.
13. You can garnish the kandvi with some grated coconut, chopped coriander leaves and pomegranate seeds.
14. Serve cold or on room temperature along with tamarind chuttney, green chuttney or ketchup.

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BRUSCHETTA BREADS

Ingredients:

1 baguette French bread or similar Italian bread diagonally cut into half-inch thick slices

For one slice of tomato basil bruschetta

5 - 6 cherry tomatoes cut into halves or one medium sized tomato cut into cubes
1/2 tsp garlic, minced
1 Tbsp extra virgin olive oil

1 tbsp butter

1-2 tsp each of cream cheese and mozzarella 
2-3 fresh basil leaves, roughly teared
salt to taste
black pepper to taste 

For one slice of mushroom bruschetta

5 - 6 mushroos cut into thin slices
1/2 tsp garlic, minced
1 Tbsp extra virgin olive oil

1 tbsp butter

1-2 tsp cream cheese

1-2 mozzarella cheese (optional) 
2-3 fresh basil leaves, roughly teared
salt to taste
black pepper to taste 

1 tsp soya sauce or balsamic vinegar

For one slice of cucumber bruschetta

8-10 slices of cucumber 

1 tbsp butter

1-2 tsp cream cheese

salt to taste
black pepper to taste 

For one slice of Avacado bruchetta 

8-10 slices of avocado

1 tbsp butter

1-2 tsp cream cheese

salt to taste
black pepper to taste

For one slice of blue berry bruschetta

10-12 blue berries

1 tbsp butter

1-2 tsp cream cheese or nutella

salt or powdered sugar to taste

For one slice of peach bruschetta

8-10 slices of peaches

1 tbsp butter

1-2 tsp cream cheese or nutella

salt or powdered sugar to taste

Method:

 Tomato basil bruschetta

1. Place the choped tomatoes in a bowl. Mix in the minced garlic,  olive oil, salt and pepper. 
2. Brush both sides of the slice with butter and spread some cream cheese on one side.
3. Then place the filling and grate some mozzarella cheese on the top and bake it in the oven at 200* c for 5-7 minules or till the cheese on the top melts and the toast become crisp.
4. Garnish with some roughly torn basil leaves or spring onions and serve hot.

Mushroom bruschetta

1. Place the sliced mushrooms in a bowl. Mix in the minced garlic,  olive oil,soya sauce, salt and pepper. 
2. Brush both sides of the slice with butter and spread some cream cheese on one side.
3. Then place the filling and grate some mozzarella cheese on the top and bake it in the oven at 200* c for 5-7 minules or till the cheese on the top melts and the toast become crisp.
4. Garnish with some sliced spring onions and serve hot.

  Cucumber bruschetta

1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
2. Spread some cream cheese on one side of the toasted bread.
3. Arrange the slices of cucumber on the toast. Sprinkle salt and pepper to taste and serve immediately.

Avocado bruschetta

1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
2. Spread some cream cheese on one side of the toasted bread.
3. Arrange the slices of Avacado on the toast. Sprinkle salt and pepper to taste and serve immediately.

blue berry bruschetta

1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
2. Spread some cream cheese or nutella on one side of the toasted bread.
3. Arrange the blue berries on the toast. Sprinkle salt or powdered suger to taste and serve immediately.
4. If you don't feel like then don't sprinkle any thing just serve it without salt or sugar.

Peach bruschetta

1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
2. Spread some cream cheese or nutella on one side of the toasted bread.
3. Arrange the slices of peaches on the toast. Sprinkle salt or powdered sugar to taste and serve immediately.
4.  If you don't feel like then don't sprinkle any thing just serve it without salt or sugar.

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CHOCOLATE AND VANILLA ZEBRA CAKE

Ingredients:

1.5 cups all purpose flour
4 eggs
1.5 cup Sugar
a pinch of Salt
1 tsp vanilla essence
1.5 cup oil
1/2 tsp baking powder
1/4 tsp baking Soda
2 tbsp. cocoa powder
 
Method:

1. Sieve maida along with baking powder,baking soda and salt two to three times.
2. Switch on the oven (OTG) for preheating at 180* C or 350* F.
3. Break the eggs in a bowl and beat them with a blender.
4. Mix oil and sugar and blend it till the sugar desolves completely.
5. Mix beaten eggs mixture with oil sugar mixture.
6. Add one after one spoon of maida mixed with baking powder in the above mixture using cut and fold method with a wooden spoon(do not use blender now) .
7. When the batter is ready add essence and mix with light hand.
8. Divide the whole batter into two equal parts.
9. Take the cocoa powder in a bowl and add  batter from one bowl and mix well to combine.
10. Keep big tablespoons for vanilla and chocolate batter.
11. Grease the cake pan with butter and dust with flour and remove the excess flour by tapping the pan.
12. Add two tablespoons of vanilla batter in the centre of the pan then add two tablespoons of chocolate batter.
13. Likewise add the whole batter till you finish the batter.
14. Bake it for 10 minutes at 180*CG or 350*F and and after that for 25-30 minutes at 150* or 300* F. Check it with knife if it is not baked completely then bake it for 5 more minutes.
15. Let it cool and then bring it out of the container and the cake is ready to be served.

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COCKTAIL PIZZA

Onion, mushroom, capsicum Pizza

Ingredients (for 6 to 8 cocktail pizza's)

For the pizza bread/ base:

    3 cups all purpose flour/maida

    1 cup warm water

    2 teaspoon dry yeast (check expiry date)

    ¼ tsp sugar 

    2 tbsp oil

    ½ tsp salt

    olive oil for brushing

    flour for sprinkling
    

For the sauce:

    3 medium sized onions finely chopped

    2 tomatoes finely chopped

    1 capsicum finely chopped

    1 mushroom finely chopped

    2-3 cloves garlic finely chopped

    2 tbsp olive oil

    1 tsp dried basil

    1 tsp dried oregano

    2 tsp sugar (optional) 

    freshly crushed or ground black pepper to taste

    salt 1/2 to 1 tsp as per taste

For toppings pizzas:

    1 onion, roughly chopped

    1 any color capsicum chopped
    2 mushrooms thinly sliced lengthwise or chopped
    2 tbsp corn kennels

    grated mozzarella cheese as per taste

fresh or dried herbs(oregano and chili flakes)

    Method:

 Pizza bread:

1. Mix sugar in warm water.
2. Add yeast. stir and let the mixture at rest at room temperature for 10-15 mins till it becomes frothy.
3. In a bowl add one cup flour, salt, oil and the frothy yeast mixture.
4. Stir and add another cup of flour .
5. Add the last cup of flour and continue to stir.
6. Knead the dough into a smooth, springy ball.
7. Apply some olive oil all over the dough.
8. Cover loosely with a damp cloth and keep in a large bowl at room temperature for 2 hours.
9. The dough will double up.
10. Make balls and roll the dough lightly to make a circular thick diskette of 4-5" diameter.

Pizza Sauce:

1. Take olive oil in a pan and when it is hot add chopped garlic,onions,capsicum,mushrooms and saute
2. When the onions are pink in color add tomatoes and cook till the tomatoes become soft.
3. Add dried herbs ,salt ,sugar and black pepper powder and mix well.

Assembling :

1. Place the rolled bases (two to four at a time as per the size of the baking tray) on a greased dusted baking tray
2. Grease the top of the bases with olive oil 
3. Spread 1 tsp ready made pizza pasta sauce(optional)
4. Spread the home made sauce on it
5. Place the toppings on it
6. Now add grated mozzarella cheese
7. Bake the  pizza in a preheated oven for 10-15 minutes at 200 degrees C or till the cheese melts and becomes slightly brown in color.
8. Sprinkle the dried herbs.
9. Serve  hot pizza with cold drink. 

Tips:

1. You can use a ready made cocktail pizza base instead of making a pizza bread.
2. You can use any other toppings as per taste like pitted black or green olives.

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BURGER

Ingredients:

1 burger bun
1 cheese slice
2 Mccain burger patties
1 tbsp mayonnaise or fresh cream
1 tsp tomato ketchup or 1 tsp each of tomato ketchup and pizza pasta sauce
2 slices of tomato
2 slices of onion
1 salad leaf
oil for frying
butter for toasting buns

Method:

1. Deep fry the burger patty in hot oil.  Keep aside.
2. Mix mayonnaise and sauces.if you like you can mix some shreaded carrot and cabbage in this miture. Keep aside.
3. Slice the burger into two roundels.
4. Apply some butter and toast each burger slice from both sides.
5. Apply mayonnaise sauce mixture on the lower slice then place a burger patty over it.
6. Now place a cheese slice then a cutlet then onion and tomato slices and salad leaf.
7. Finally cover it with the top slice and seal with the help of a toothpick.

 

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TUTI FRUTI ICE CREAM

Ingredients: 

vanilla ice cream
strawberry ice cream or any other ice cream of your choice
canned fruits
orange syrup
wafer

Method:

1. Spread orange sauce or orange jam along the sides of 2 individual glasses.
2. Put one scoop each of vanilla ice cream in both the glasses then put a layer of chopped canned fruits, then one scoop of strawberry ice cream again a layer of chopped canned fruits and then a scoop of vanilla ice cream and final layer of chopped canned fruits.
3. Garnish it with a canned cherry and a wafer. 
4. Serve chilled.

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EGGLESS BLACK FOREST CAKE

Preparation time : 1 hour
Cooking time : 40 minutes
Serves: 10-12

Ingredients:

1 cup all purpose flour (maida)
3 tbsp coco powder
3/4 cup powdered sugar
1.5 cup sofit chocolate flavored soya milk
3/4 cup refined oil or unsalted butter, at room temperature
1 tsp  vanilla essence
1 tsp baking powder
1/2 tsp baking soda
1 tsp vinegar
2 tbsp powdered sugar dissolved in 3-4 tbsp water or syrup of cherries
3 cup sweetened non dairy whipped cream
1 can cherries to decorate
chocolate shavings to sprinkle on the cake.



Method:

1. Pre-heat the oven at 180 C.
2. Sift the flour,coco powder,baking soda and baking powder together in a bowl.
3. In another bowl, mix butter/oil and powdered sugar  using a whisk or blender.
4. Add soya milk and vanilla essence to the creamed mixture and mix until well combined.
5. Add the all purpose flour  mix in to the above mixture and use cut and fold method to make a batter or thick consistency without any lumps.
6. FInally, add vinegar and fold in gently.
7. Pour the mixture into a greased pan and lightly tap on the kitchen counter to remove any air bubbles.
8. Keep the pan in the oven first for 10 minutes at 180 C and then at 150 C for 30 minutes.
9. Ckeck with the help of a knife if it comes clean then it is done,now remove it from oven and let it get cool.
10. Cut the cake into three slices using a sharp knife.
11. Take the bottom layer and spread the cherry syrup all over then spread a layer of whipping cream.
12. Now place some de-seeded cherries and cover this layer with another slice of cake.
13. Repeat step 11 and 12 .
14. Now after placing the final layer cover the whole cake with whipped cream.
15. Decorate the cake with whipped cream using a pipping bag and a star nossel.
16. Place some cherries on the top and cover the center with chocolate shavings.

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FRUIT TARTS

Preparation time: 30 min
cooking time: 10-15 mins 
Serves: 4

Ingredients :

For Tarts

1 cup all purpose flour

1/3 cup butter

1/8 tsp salt

1 tsp powdered sugar

 3-4 tbsp chilled water

For the filling:

Whipped cream or you can use vanilla ice cream
fresh fruits like grapes, strawberries,mango slices, kiwi,pineapple etc.
mint leaves for garnishing

Method:

1. Combine ingredients listed under tart i.e. flour,sugar and salt in food processor; pulse once or twice. (Whisk together if you haven’t got a food processor)
2. Add butter and turn on machine, processing about 10 seconds or until the butter and flour are blended and the mixture resembles bread crumbs.
3. Place mixture into a bowl and sprinkle with 3 tbsp of ice water.
4. Use a wooden spoon to gradually gather the mixture into a ball; if the mixture seems too dry, add another ½ tbsp ice water and mix until you can gather into a ball with your hands.
5. Wrap ball of dough in plastic wrap, flatten into a disk and place in freezer for 10 minutes (or 30 minutes in fridge) to ease rolling. At this point you could also refrigerate the dough for a day or two, or freeze it almost indefinitely.
6. Heat oven 180 C
7. Unwrap dough, lightly sprinkle its top with flour and roll out onto a lightly floured board or countertop; if the dough is too hard, let it sit for a minute or two (it should give a little when you press your fingers into it). 
8. Take greased muffin moulds and line in the moulds with rolled pastry dough , prick with fork.
9. Bake for 10 minutes or until crust is brown.
10. Let the tarts get cool.
11. Fill whipped cream or ice cream then arrange fruits of your choice. Garnish with mint leaves and serve cold. 

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MASALA IDLI

For idli
1 cups semolina (rava)
2 cups buttermilk(yogurt mixed with water)
1 tbsp oil
salt to taste
1/2 tbsp fruit salt (eno)

oil or any other for greasing

- See more at: http://www.paakvidhi.com/2016/02/pasta-idliana.html#sthash.n04FnV4G.dpuf

Ingredients:

For idli
1 cups semolina (rava)
2 cups buttermilk(yogurt mixed with water)
1 tbsp oil
salt to taste
1/2 tbsp fruit salt (eno)

oil or any other for greasing

- See more at: http://www.paakvidhi.com/2016/02/pasta-idliana.html#sthash.n04FnV4G.dpuf

For idli
1 cups semolina (rava)
2 cups buttermilk(yogurt mixed with water)
1 tbsp oil
salt to taste
1/2 tbsp fruit salt (eno)

oil or any other for greasing

- See more at: http://www.paakvidhi.com/2016/02/pasta-idliana.html#sthash.n04FnV4G.dpuf

For idli
1 cups semolina (rava)
2 cups buttermilk(yogurt mixed with water)
1 tbsp oil
salt to taste
1/2 tbsp fruit salt (eno)

oil or any other for greasing

Other ingredients:
 1 tbsp oil
1 tsp mustard seeds
7-8 curry leaves
1 onion chopped
1green chili chopped
2 tbsp peanuts
1-2 tbsp tomato ketchup 
salt or to taste
1 tsp sabzi masala


Method:


For idli:

1. Combine the semolina, buttermilk, oil and salt together in a bowl.
2.  Keep aside for 30 minutes.
3. Add the fruit salt and sprinkle a little water over it, when the bubbles form mix it gently.
4. Pour spoonfuls of the batter into greased idli moulds and steam for 8 to 10 minutes.
5. When cool take them out from the molds and keep aside.

For idli
1 cups semolina (rava)
2 cups buttermilk(yogurt mixed with water)
1 tbsp oil
salt to taste
1/2 tbsp fruit salt (eno)

oil or any other for greasing

- See more at: http://www.paakvidhi.com/2016/02/pasta-idliana.html#sthash.n04FnV4G.dpuf

For tempering:

1. Heat oil in a pan and crackle mustard seeds then add curry leaves and peanuts and stir till the peanuts are cooked.
2.  Add green chili and onions stir them till they become light brown in color and add rest of the ingredients and then lightly toss idlis and stir till masala coats the idlis well.
3. Garnish with spring onion and serve hot.

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MOMOS

Preparation tme: 30 minutes

Cooking time: 5-10 minutes

Serves: 6-8

Ingredients:

For Dough

1 cup all purpose flour (maida)
2 tsp oil
1/4 tsp salt

For Filling:

2 tbsp oil

1 finely chopped onion

1 tsp ginger garlic paste

1/2 carrot finely chopped or shredded

8-10 finely chopped french beans

1/2 cup shredded cabbage

1/2 cup shredded capsicum

6 mushrooms finely chopped

1/2 tsp white pepper

1 tsp vinegar

2 tsp soya sauce

salt to taste

Method:

1. Heat oil add onions stir fry for 1 minute add ginger garlic paste stir a bit and  add all the other vegetables stir a bit and add salt ,pepper and vinegar.
2. Add soya sauce and mix well and keep it aside.
3. Make a stiff dough by adding required water and 2 tsp oil in maida and salt sift together.
4. Make small balls of dough and roll then into thin capaties of 4-5 " diameter. 
5. Place the filling on the rolled chapati .
6. Now pickup sides and keep collecting them in the centre like kachori.
7. Place momos in a greased idli stand or in a steamer and steam for 4 to 5 minutes and serve hot with sauce or a spicy chutney.

Note:

1. You can bake them in oven or fry these in oil.

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MANGO ICE CANDY

Ingredients:

1 cup frooti or mango juice
1/2 kiwi pureed
2 teaspoons powdered sugar
2 ice cream sticks

Method:

1. Fill the ice-cream moulds with 1 tablespoon mango juice or frooti per mould. Freeze for about 1 hour.
2. While the first layer gets setteled, prepare the kiwi layer. Puree the kiwi in a food processor. Taste the mixture and sweeten it to your liking by adding sugar .Don't make a very fine puree so that the black seeds are visible.
3. Pour kiwi into the moulds. Add the sticks and freeze for another hour.
4. Pour the remaining mango juice (1 tbsp/mould) and freeze until it is completely set.

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HONEY GOBHI

Preparation time: 10-15 minutes

Cooking time: 20 minutes

Serves: 3-4

Ingredients:

1/2 kg cauliflower ( gobhi)
2 tbsp all purpose flour (maida)
2 tbsp cornflour
1 tbsp chick pea flour (besan)
1 tbsp chilly sauce 
2 tbsp Tomato sauce
1/2 tsp green chilies  chopped.
1tbsp  honey or to taste.
1 tsp soya sauce
1 tsp white sesame seeds
 4 -5 flakes garlic  crushed (optional)
1/4 tsp pepper or to taste

1/2 tbsp cornflour mixed with 2 tbsp of water

salt to taste

oil for frying

Method:

1. Cut cauliflower into small flowerettes and discard the lower portion. Drop the flowerettes in salted boiling water and boil for 3-5 minutes. Drain out the water and pat dry cauliflower on a kitchen towel. 
2. Mix cornflour, all purpose flour,chick pea flour and salt in a bowl. Add enough water to make a batter of  thick pouring consistency, such that it coats the cauliflower.
3.  Dip each piece of cauliflower in the batter and deep fry till golden brown in color. Drain out on a tissue paper and keep aside.
4.  Heat little oil, fry green chilies and garlic. 
5. Reduce heat and add salt ,pepper,soya sauce, tomato sauce ,chilly sauce and honey. Add cornflour mixed in water and cook for 2 minutes. Now add fried cauliflower and mix well.
6. Cook for a few seconds till the sauce coats the cauliflower.
7. Sprinkle white sesame seeds and coriander leaves or spring onions and serve hot.

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AALU PATTIES

Ingredients:

For dough of the crust:
3 cups all purpose flour
1 cup water
1 tsp salt
1 tbsp white vinegar
1 cup vegetable shortening and 1/4 cup butter mixed together
1 egg yolk beaten Optional for the glaze)

For filling:
1 medium sized onion finely chopped
4 medium sized boiled potatoes 
1 tsp cumin seeds
1 pinch asafoetida (hing) 
1 tsp coriander powder
1 tsp sabzi masala or garam masala
1 deseeded green chili
2 tbsp chopped coriander leaves
1 tbsp oil
salt to taste

Method:
For the crust:

1. Mix the salt in with 2 cups of flour in a mixing bowl. Make a hole in the center. Pour in water and vinegar. Mix lightly using your hands. Generously dust surface area. Knead until dough is firm and slightly sticky to make a soft dough. Roll the dough into a ball. Wrap it up in plastic wrap. Place the dough in refrigerator 30 minutes.
2. Mix together shortening, butter and rest of the flour. (1 cup.) It will form a soft paste that is easy to spread.
3. Spread the shortening mix generously.Take the chilled dough and roll it into a rectangle 1/4 inch thick. Leaving a one inch margin around the edge, spread the butter mix over 2/3 of the dough. Fold the dough into thirds like you were folding a letter, starting with the portion of dough with no butter. Refrigerate for 30 minutes to allow the dough to relax, and so the butter doesn't get displaced when rolling out again.
4. Roll out the dough again to a rectangle which 3 times longer than large. Take one end of the dough and fold it two-thirds of the dough's length toward the other end. Now, take the other end and fold it the opposite way. You should now have three layers of dough. Refrigerate for 30 minutes. Roll out again, but move the rolling pin along the folded sides (i.e. turn the dough 90 degrees). Repeat process up to 5 times.
5. Refrigerate dough overnight.

For the filling:

1. Heat one and a half tablespoons of ghee in a kadai. Add cumin seeds and asafoetida. 
2. When the cumin seeds begin to change colour, add chopped onions, salt and continue to saute.
3.  When onions are lightly browned add  green chilies ,coriander powder and  sabzi msala . Mix and sauté for a minute,now add mashed boiled potatoes and cook for 5 minutes. 
4.   Remove from heat. Set aside to cool. Add chopped coriander leaves to it and mix.

Assembling:

1. Preheat oven at 400 F or 180 C. Place a pan of water on the bottom rack of the oven. 
2. Roll the dough to about 1/2 inch thickness. Cut the dough into 2 1/2 inch rectangles. Place a tablespoonful of stuffing on one side of the dough. Fold and lightly press ends together. 
3. Place the patties on a baking sheet or in a greased baking tray. Brush the tops and edges of the patties with egg yolk before placing in the oven if you want to have the shine on the surface of the patties. 
4. Bake until golden brown, around 45 minutes.
   
   

Note:

1. If you don't get vegetable shortening you can use vegetable ghee instead or you can use lard in place of mixture of vegetable shortening and butter.
2. The filling can be replaced with any other filling of your choice.

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SWEET AND SOUR VEGETABLES

Ingredients:

1/2 cup tomato puree

4-5 cloves of garlic finely chopped

1" long ginger ground to paste

1 carrot parboiled and cubed

8-10 french beans parboiled and chopped into 1" long pieces

4-5 flowerettes of cauliflower or broccoli parboiled

1/4 cup of zucchini cubed

1 small capsicum cut into cubes

2 small onions cut into cubes

4-5 mushrooms parboiled and sliced or cubed 

1/4 cup baby corn washed and parboiled (optional)

1/4 cup canned fruit (optional)

1/2 tsp white pepper

1/4 cup tomato ketchup
2-3 tbsp vinegar
2 tsp sugar
2 tsp soya sauce
2 tbsp cornflour
3 tbsp oil

Method:

1. Heat oil in a pan.
2. Stir fry chopped garlic, ginger paste,onions an cauliflower or broccoli for 2 minutes and then add all the other vegetables.
3. Add salt and white pepper.
4. Stir fry vegetables for 2 minutes
5. Add tomato puree and one cup water.
6. Add tomato ketchup, vinegar,sugar and soya sauce.
7. Boil for 2 minutes and add cornflour mixed with 1 cup of water, stirring continuously for 3-5 minutes or till the corn flour is cooked.
8. Add canned fruit.
9. Serve hot with fried rice or steamed rice or with fried noodles in chop-suey. 

Note:

1.  You can add or leave any vegetables as per availability of vegetables.

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PAV BHAJI

Ingredients:

4 medium sized boiled potatoes
1/2 cup cauliflower chopped
1/2 cup carrot chopped
1/2 cup brinjal  chopped (baingan)
1/2 cup peas
1 finely chopped capsicum
5-6 finely chopped french beans
1 inch ginger grated
5-6 cloves of garlic chopped or ground to paste
1 finely chopped green chili
1/2 cup finely chopped onion
1 cup finely chopped tomatoes
2-3 tsp pav bhaji masala
1 tsp coriander powder
1 tsp degi mirch (or red chili paste)
1-2 tsp salt to taste
1 lemon
1/4 cup chopped corriander leaves
3-4 tbsp butter or desi ghee
2 tbsp tomato ketchup
1 packet Pav  (10-12 pieces)

For Garnishing:
1/2 cup chopped onions
1/2 cup chopped tomatoes
2 chopped green chilies
chopped coriander leaves
cubes of butter

Method:

1. Boil cauliflower,carrot and brinjal in 1 cup of water in a pressure cooker till 2-3 whistles and after the pressure releases mash the vegetables with the help of potato masher in the cooker itself.
2. Take a kadahi and melt the butter add chopped onions,ginger and garlic and cook till the onions are light brown in colour.
3. Add chopped tomatoes,green chilies,peas,capsicum,french beans an stir till the vegetables become tender.
4. Now add all the spices like pav bhaji masala, coriander powder, red chili powder and salt.
5. Now add boiled potatoes and  mashed vegetables and 1/2 cup of water and cook for 15-20 minutes till you reach the desired consistency of the bhaji.
6. Now add chopped  coriander leaves ,lemon juice and ketchup.

For Pav:

1. Slice each pav into 2 horizontally. Apply a little butter to each side.
2. Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

Servicing:

1. Serve the hot bhaji on individual plates and top with the chopped onion,tomatoes,green chilies,coriander and a small cube of butter.
2. Serve with the hot pav , lemon wedges,salad and cold drink.

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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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ALOO PYAZ KI KACHORI

Ingredients:

For dough 2cups refined flour (maida)
1/2 cup refined oil
1 tbsp semolina (sooji)
1/2 tsp carom seeds (ajwain)

For filling  
2 medium sized onions finely chopped
4 medium sized boiled potatoes 
1 tsp cumin seeds
1 pinch asafoetida (hing) 
1 tsp coriander powder
1 tsp sabzi masala or garam masala
1/2 tsp sounf powder
1/4 tsp degi mirch
1 deseeded green chili
2 tbsp chopped coriander leaves
1 tsp kaju tukra
1 tsp raisins
1/2 tsp sugar
salt to taste
oil for frying

Method:
1.Heat one and a half tablespoons of oil in a kadai. Add cumin seeds and asafoetida. 
2.When the cumin seeds begin to change colour, add chopped onions, salt and continue to saute.
3. When onions are lightly browned add  green chilies ,all the spices and sugar. Mix and sauté for a minute,now add mashed boiled potatoes and cook for 5 minutes. 
4. Add kaju tukra and raisins. Remove from heat. Set aside to cool. Add chopped coriander leaves to it and mix.
5 Take refined flour in a bowl. Add the remaining oil,semolina.carom seeds and salt. Add sufficient water and knead into a soft dough. Cover with a moist cloth and rest for fifteen minutes.
6 Divide the dough into twelve equal portions. Apply a little oil and roll out into small puris.. Divide the filling into twelve equal portions.
7. Place one portion in the centre of the puri, gather the edges and seal. Press gently and pat with hands to flatten the kachori a bit, keeping the sides thin.Similarly prepare other kachoris.
8. Heat sufficient oil in a kadai till hot. Deep-fry the kachoris 1n low to medium hot oil till golden brown in color. Drain on an absorbent paper and serve hot . 

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