Christmas Fruit Cake (Without Egg and Alcohol)

INGREDIENTS:

Maida- 2 Cup
Baking powder-1/2 tsp
Baking soda- 1/4 tsp
Vanilla essence- 1 tsp
Powdered sugar- 1/2 cup
Nutmeg powder- 1/2 tsp
Cinnamon powder- 1/2 tsp
Sweetened milkmaid- 1 tin
Chopped dry fruits (Black raisins, almonds, walnuts cashewnut, tutti-frutti)- 1.5 cups
Warm water- 1/3 cup
Butter- 100 gm (It should be at room temperature)
Coca cola- 150 ml


METHOD:

• Take a pan and heat sugar over low flame till it becomes brown then add warm water and mix well to make caramel syrup. Keep it aside.
• Take another bowl and take maida, baking powder, baking soda, nutmeg powder, cinnamon powder and seive it 2/3 times.
• Now take another bowl and take butter and milkmaid and mix it well. Now fold in the maida in this alternating with caramel syrup and coca cola. Mix it very well.
• Now add the chopper dry fruits. and fold the mixture carefully.
• Preheat the pressure cooker for 5 min without gaskit and whistle.
• Grease the mould and pour the mix. Tap it to remove air bubbles.
• Now place the stand in the cooker and put cake mould over it and bake it for 30-35 min over medium flame.
• Check with a toothpick/knife. If it comes out clean then switch off the flame and take out the cake and cool it on wire rack.
• cut it into slices and serve.

Paneer Potato Rosti (Swiss dish)

Preparation time- 15 min
Cooking time- 5 min
Baking temp- 200°C
Serving- 8 rostis


INGREDIENTS:

• 3 potatoes, parboiled(half boiled) and grated
• 1/2 cup finely chopped onion
• 1 tsp finely chopped green chillies
• Salt as per taste
• Black pepper powder to taste
• 1 tbsp low fat butter
• 1 Cup grated low fat paneer

METHOD:

1. Combine the potatoes, salt and pepper in a bowl. mix well and keep it aside.
2. Melt butter in a non stick pan. Add onions, green chillies and saute till the onion turns translucent.
3. Add the potato mixture and paneer and cook on a slow flame for few seconds while stirring gently. Keep aside to cool.
4. Divide the mixture into 8 equal portions and shape each portion into flat round approx 3" in diameter.
5. Place the rostis on a baking tray and brush each rosti using butter.
6. Bake in a preheated oven for 8 to 10 min or till they turn brown and crisp.
7. Serve hot with sauce.

Navratri special: Kuttu ka Pratha/Roti

Kuttu ke atte (Buckwheat flour) ka paratha/roti/puri is made during navratri fasting. Buckwheat flour is devoid of Gluten, so mashed potato is used to bind the flour.This is also good form them who have Gluten intolerance.


Preparation time: 10 minutes

Cooking time: 30 minutes

Serves- 2-3

INGREDIENTS:

• 2 cups kuttu ka atta
• 1 medium to large potato or aloo
• warm water as required
• sendha namak as required
• oil or ghee for roasting

METHOD:

1. Boil the potato till its completely cooked. Peel and mash the potatoes 
2. Take a bowl, mix the mashed potatoes, sendha namak and add kuttu ka atta and begin to knead. Add warm water if required.
3. Don't make too smooth or moist as you won't be able to roll the parathas
4. Take medium sized ball, spread some flour and roll the ball with a rolling pin.
5. Heat tava
6. place the roti or paratha on the tava.
7. when one side is partly cooked, flip and let the other side cook.
8. smear ½ tsp ghee or oil on top and then flip again.
9. cook for a few minutes and meanwhile smear again ½ tsp ghee or oil on the top.
10. flip once or twice till the rotis/ parathas have brown patches.
11. prepare all kuttu ka atta ke rotis or parathas this way.
12. serve kuttu ki rotis or parathas hot with a side vegetable dish or curry.

Coffee and Dark Chocolate Cake (Eggless)

Coffee and Dark Chocolate Cake

INGREDIENTS FOR CAKE:

1. Maida/ All purpose flour- 7 tbsp
2. Coffee powder- 1tbsp + 1 tsp
3. Cocoa powder- 1 tbsp
4. Baking soda- 1/2 tsp
5. Baking powder- 1/2 tsp
6. Refined oil- 1/2 cup
7. Curd- 1 cup
8. Powdered sugar- 5 tbsp
9. Vanilla essence- 1 tsp

INGREDIENTS FOR CHOCOLATE ICING:

• I have used Top's dessert topping chocolate sauce

INGREDIENTS FOR GARNISHING:

1. Colourful gems
2. Eclairs shots
3. Cadbury chocolate (Grated)
4. Choco chips

METHOD:

1. Sieve maida, cocoa powder, coffee powder, baking soda and baking powder together in a bowl. Keep it aside.
2.  Take another bowl.  Add curd and mix it well. Then add powdered sugar, vanilla essence and oil and mix it properly.
3. Now add all dry ingredients little at a time to the curd mixture and mix it well. If your batter is thick you can take little water and add 1 tsp coffee powder in that and add to the batter. 
4. Take pressure cooker, remove whistle and gaskit. Put stand in it and cover the cooker and preheat on high flame.
5. While your cooker is preheating take cake mould, grease it with oil and dust some maida. Now pour the batter. Tap it well to remover air bubbles and place it in cooker.
6. Cook it on low flame for 30-35 minutes.
7. To check the readiness of the cake pierce the cake in the mould with a knife. If knife comes out clean your cake is ready.
8. Once the cake is ready switch off the flame and let the cake in cooker only for 5 minutes. After 5 minutes take out the cake and let it cool completely.

METHOD FOR ICING:

1. When your cake is cool take a plate, invert the mould on plate and tap it your cake will come out. 
2. Now spread that chocolate sauce topping all over the cake and keep it in freezer for 10 min.
3. After 10 min take out the cake and spread the chocolate sauce again.
4. Now garnish it with gems and grated chocolate or toppings of your choice and serve.
5. If you want to eat cold cake then  keep it in fridge for sometime and serve.

NOTE:

             * The consistency of cake should neither be too thick nor too thin. Add water only if it is                         required to attain consistency

             * Always mix the cake mixture in one direction only.

New York Style Baked Mini Cheesecake With Blueberry Topping

New York Style Baked Mini Cheesecake

INGREDIENTS FOR BASE:

• Digestive biscuit / cream biscuit - 1 & 1/2 packet
• Unsalted butter (melted)- 30 to 40 gm approx

INGREDIENTS FOR FILLING:

• Cream cheese- 250 gm
• Vanilla essence- 1/2 tsp
• Maida/ All purpose flour- 1 tbsp
• Egg- 1
• Powdered sugar- 50 gms

METHOD:

1. Preheat the oven for 15 min @ 180 degree celsius
2. Crush the biscuit of your choice into powder. Then add melted butter and mix. Add enough melted butter for the crumbs to hold shape.
3. Now take the mould and press the biscuit mixture in each mould and keep it in freezer for 5-10 minutes
4. Now take a bowl. Add cream cheese, vanilla essence, sugar and maida and beat all the ingredients together till well combined.
5. Now take out your mould from freezer and pour the cheese mixture over the base.
6. Bake at 180 degree celsius for 15 minutes and then reduce the temperature to 120 degree celsius and bake for about 30 minutes till set. 
7. Take out from oven and let it cool completely before taking out from mould. 
8. Serve with toppings of your choice.

INGREDIENTS FOR BLUEBERRY TOPPING:

• Frozen blueberries- 50 gm
• Water- 50 ml
• Cornflour- 1 and 1/2 tsp
• Sugar- 2 tbsp
• Lime Juice- 1/4 tsp

METHOD FOR PREPARING TOPPING:

1. Take a pan. Add blueberries, sugar, half water and cook it over medium flame. Now take cornflour and rest half water make a mixture and add it. Cook for 2 to 3 minutes till the mixture is thick. Switch off the flame and add lime juice and mix it well. 
2. Let it cool for 5 minutes then top your cheesecakes and serve

Chocolate Cupcake with Butter Cream Icing

Chocolate Cupcake with butter cream icing

PREPARATION TIME:  10 minutes

COOKING TIME: 15 -20 minutes

SERVING: 15 cupcakes


INGREDIENTS:

• Maida / All purpose flour- 1 cup
• Cocoa powder- 4 tbsp
• Unsalted Butter- 1/2 cup + 2 tbsp (room temperature)
• Powdered sugar- 1 cup + 3 tbsp
• Baking powder- 1/2 tsp
• Eggs- 3 (room temperature)
• Warm milk- 1/3 cup
• Vanilla essence- 1/2 tsp
• Salt- a pinch

METHOD:

1. Seive flour, cocoa, salt and baking powder thrice. 
2. Preheat the oven for 10 minutes at 180 degree centigrade.
3. Take a clean bowl and cream butter and sugar till light and fluffy. 
4. Take another clean bowl and beat eggs with vanilla essence to stiff froth.
5. Now add beaten eggs to the creamed mixture little by little
6. Now fold in flour into this mixture. While folding take a small cup of flour and sprinkle it then fold it with spatula. Then add another cup of flour and sprinkle it and do same. Do not add all the flour at a time.
7. While folding add milk little at a time and fold the mixture.
8. Fold the mixture till you get dropping consistency. It should fall off easily from spatula. 
9. Now pour the mixture into muffin cup and bake at 180 degree centigrade for 15-20 minutes.

Ingredients for Butter Cream Icing:

• Icing sugar- 1 and 1/2 cup
• Unsalted butter- 3/4 cup
• Vanilla essence- 1tsp

Method:

1. Mix all the 3 ingredients and combine and beat till light and fluffy.
2. Use piping bag and decorate your cupcakes.

NOTE: 

•  Seiving is very important. Seive the mixture 3 times for cupcakes/cakes. It makes the cake very lighter.
• Beat egg  always with the essence.
• Butter and sugar should be beaten very well
• While pouring the mixture into muffin cup, fill it half or 3/4. Don't fill it to the brim.
• After filling the piping bag with icing massage it very well with hand. By doing this your icing will not break.
• Decorate your cupcakes when it is cooled completely. Do not put icing on hot cupcakes. If you will put icing on hot cupcakes your icing will melt.

Chicken Sausage Sandwich with Sauteed Mushroom

Chicken sausage & Mushroom sandwich

Preparation time: 10 minutes

Cooking time: 15 minutes

INGREDIENTS:

• Chicken sausage: 8 piece (medium size)
• Button Mushroom: 4 piece (medium size)- Cut it into small pieces
• Spring onion (finely chopped)- 2 piece
• Mixed Herbs (Basil, Oregano, Rosemary, Sage, Thyme, Parsley, Chili flakes): 1 tbsp
• Black pepper powder: 1/2 tsp
• Coriander leaves (Chopped) for garnishing
• Olive oil: 1 tsp
• Salt as per taste
• Bread- 1 Packet
• Oil- 2 tbsp
• Tomato ketchup- 3-4 tbsp

METHOD: 

1. Cut the chicken sausage diagonally into 1/4 inch slices
2. Heat a large pan over medium high heat and add olive oil.
3. Now add the chicken sausage slice and stir fry it for 2 minutes and transfer to a bowl.
4. Now in the same add add  spring onion and stir fry it until cooked/ softened.
5. Add mushroom and stir fry it for 5 minutes.
6. Add the sausages back into the pan and add pepper powder, salt and mixed herbs and stir fry for 3-4 minutes and add coriander leaves and keep it a side
7. Now take the bread slice and spread tomato ketchup on both the bread slice. Now spread the sauteed sausage and mushroom mixture and cover it with another bread slice.
8. Now heat nonstick tawa and spread some oil and gently place the sandwich on tawa and press lightly with spatula after 15 sec turnover the sandwich.
9. After 15 sec remove the sandwich from tawa and cut it diagonally.
10. Serve hot with Ketchup/Chutney.

Chicken Dehati

Chicken Dehati

INGREDIENTS:

• Chicken- 1 kg
• Onion- 4 medium sized: chopped
• Ginger- chopped (about 3 inch)
• Garlic- whole medium sized bulb chopped
• Green chilies- 3
• Turmeric powder- 1 tsp
• Coriander powder- 2 tsp
• Red chili powder- 1 tsp
• Black peppercorns- 7-10
• Cumin seeds- 1 tsp
• Garam masala- 1 tsp
• Chicken masala- 2 tsp
• Bay leaf- 2
• Cinnamon stick- 2
• Salt as per taste
• Mustard oil- 2 tbsp
• Sugar- 1 tsp

METHOD:

1. Clean the chicken pieces. 
2. Marinate the cleaned chicken pieces by adding salt, coriander powder, red chili powder, cumin powder, turmeric powder, chicken masala and little oil for about 30 minutes.
3. Now heat mustard oil in a pan or cooker and when smoking add black peppercorns, cumin seeds, bay leaf, green chili and cinnamon stick all together. Then add onion ginger, garlic and fry properly. Now add sugar to caramelize the onion.
4. When the onions get soft add the marinated chicken.
5. Now cook properly without adding water. Cover the pan while cooking and check from time to time. Cook for about 20 minutes.
6. Delicious chicken is ready to serve with roti / paratha or steamed rice.

Chicken Sausage & Mushroom Stir- Fry

Chicken Sausage & Mushroom

Preparation time: 10 minutes

Cooking time: 15 minutes

Servings: 2

Ingredients:

• Chicken sausage: 10 piece (medium size)
• Button Mushroom: 4 piece (medium size)- Cut it into small pieces
• Garlic cloves (finely chopped): 7-8 piece
• Spring onion (finely chopped)- 2 piece
• Mixed Herbs (Basil, Oregano, Rosemary, Sage, Thyme, Parsley, Chili flakes): 1 tbsp
• Black pepper powder: 1/2 tsp
• Coriander leaves (Chopped) for garnishing
• Olive oil: 1 tsp
• Salt as per taste

Directions: 

1. Cut the chicken sausage diagonally into 1/4 inch slices
2. Heat a large pan over medium high heat and add olive oil.
3. Now add the chicken sausage slice and stir fry it for 2 minutes and transfer to a bowl.
4. Now in the same add add chopped garlic and spring onion and stir fry it until cooked/ softened.
5. Add mushroom and stir fry it for 5 minutes.
6. Add the sausages back into the pan and add pepper powder, salt and mixed herbs and stir fry for 3-4 minutes
7. Garnish it with coriander leaves and serve hot.

Chicken Biryani

Chicken Biryani

INGREDIENTS:

1. Basmati Rice- 2cup
2. Tomato- 1 medium sized, chopped
3. Onion- 2 medium sized, thinly sliced
4. Ginger-garlic paste- 1 tbsp
5. Green chilli- 4, slit it
6. Mint leaves- 1/4 cup, finely chopped
7. Yogurt/Curd- 1/2 cup. Dilute to 1 cup by adding water
8. Chilli powder- 1/2 tsp
9. Turmeric powder- 1/2 tsp
10. Oil- 3 tbsp
11. Clove- 4 to 5
12. Cinnamon- 2 inch stick
13. Bay leaf- 1 to 2 (small)
14. Cardamom- 3
15. Coriander leaves- 1/2 cup, finely chopped
16. Salt as per taste

INGREDIENTS FOR MARINATION:

1. Chicken- 1/2 kg
2. Ginger-garlic paste- 1/4 tsp
3. Chilli powder- 1 tsp
4. Coriander powder- 1 tsp
5. Garam masala- 1/4 tsp
6. Curd- 1 tbsp
7. Salt- 1/2 tsp

HOW TO PROCEED:

1. First wash the chicken properly and drain excess water. Then marinate the chicken with the ingredients mentioned above for marination. Cover it and keep it aside for 30 minutes.
2. Wash and soak rice in water for 20 to 30 minutes.
3. Heat oil in a pressure cooker. Add clove, bay leaf, cardamom, cinnamon one by one. Then add onion, green chilly, mint leaves, coriander leaves. Sprinkle little salt and saute for about 1-2 minutes.
4. Then add ginger-garlic paste and saute it again till the pungent smell leaves.
5. Now add tomato and saute it till it turns soft
6. Now add the marinated chicken, chilli powder, turmeric powder and saute for 2-3 minutes.
7. Cover it and cook the chicken till it is 3/4th cooked.
8. Then add 1 cup curd (diluted- 1/2 cup cup+1/2 cup water).
9. Now add 2 or 3 cups of water and salt and allow it to boil. Once it starts boiling, reduce the flame and cook for 5 minutes.
10. Now drain the soaked rice and add it and pressure cook for 1-2 whistles.
11. Serve hot with raita.

INGREDIENTS FOR GARLIC RAITA:

1. Curd- 250 gm
2. Peeled garlic cloves- 5
3. Green chilli-1
4. Coriander leaves for garnishning
5. Garam masala- 1/4 tsp
6. Salt as per taste

METHOD:

• Finely chop garlic cloves, coriander leaves and green chilli.
• Fold all this into the curd until evenly mixed.
• Add salt and sprinkle garam masala and garnish with coriander leaves.
• Serve

Besan ka Cheela

Besan ka Cheela / Chickpea Flour Pancakes is a delicious Indian recipe served as a Breakfast. Find the complete recipe below.



INGREDIENTS:

1. Besan / Fram flour- 2 cups
2. Green chilly- 1
3. Ginger- 1 inch long piece
4. Tomato- 2 (medium sized)
5. Cauliflower- 1 cup
6. Coriander powder- 1tsp
7. Red chilly powder- 1/2 tsp
8. Coriander leaves- 1/2 cup chopped
9. Salt- as per taste

HOW TO PROCEED:

1. Grind tomatoes, green chilly and ginger together in a grinder and make paste.
2. In a bowl seive besan. Add 1 cup of water and make a smooth batter.
3. Now put the tomato paste. Grate cauliflower and add it into the batter and mix it well.
4. Put some more water in the mixture to make thick paste of it. Now add red chilly powder, coriander powder and salt. Add chopped coriander leaves and mix the batter for 5 minutes.
5. Cover the batter and leave it for 10 minutes. The batter is now ready.
6. Take a non-stick pan and heat a tea spoon of oil and spread it. Put 1 or 1/2 spoon of batter and spread it evenly on the pan. Now pour few drops of oil at the corners of the cheela. Cook the cheela on medium flame till the bottom layer turns golden brown in colour. Now flip it with the help of spatula and cook it till the other side also turns golden brown in colour.
7. Take it out on plate and serve with ketchup or coriander chutney.
8. Prepare all the cheelas in the same manner.

NOTE: 

* Spread the batter on the pan only when it is properly heated.
* If you do not want to add vegetables then you can prepare plain cheela by adding spices     according to your taste.

Red velvet cupcakes

Red velvet cupcakes

Preparation time: 15 minutes

Baking time: 15 to 20 minutes

Serving: 10 cupcakes




INGREDIENTS:

1. Flour / Maida- 1 1/4 cup
2. Baking powder- 1/4 tsp
3. Baking soda- 1/2 tsp
4. Salt- 1/4 tsp
5. Cocoa powder- 1 tbsp
6. Unsalted butter- 1/2 cup (should be at room temperature)
7. Powdered sugar- 3/4 cup
8. Eggs- 2
9. Vanilla essence- 1/2 tsp
10. Buttermilk- 1/2 cup. To make buttermilk take 1/4 cup milk + 1/4 cup curd and mix it well.
11. Red food colour- 1tbsp. We can use beet root juice also
12. Apple cider vinegar- 1/2 tsp. White vinegar can also be used but prefer apple cider vinegar.

HOW TO PROCEED:

1. Preheat oven to 180 degree celsius for 10 minutes
2. Take flour, baking powder, salt and cocoa powder and seive it thrice.
3. Take a bowl, add butter and sugar and beat until light and fluffy.
4. Now add egg (one by one) and beat well.
5. Add vanilla essence and beat until combined.
6. Take another bowl and whisk the buttermilk with the red food colour with the help of mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture.
7. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
8. Fill the cupcake tray and bake for 15-20 minutes or until the tooth pick inserted in the center comes out clean.

Chocolate Cake with Cream Cheese Frosting

Chocolate cake

Preparation time: 20 minutes

Baking time: 25 to 30 minutes




INGREDIENTS:

1. Flour- 1 cup
2. Unsweetened cocoa powder- 4 tbsp
3. Baking powder- 1/2 tsp
4. Powdered sugar- 1 cup + 4 tbsp
5. Eggs- 3
6. Unsalted butter- 1/2 cup + 2 tbsp (Butter should be at room temperature)
7. Chocolate essence- 1/2 tsp If chocolate essence is not there you can use vanilla essence. But I would suggest prefer chocolate essence.
8. Warm milk- 1/3 cup

HOW TO PREPARE:

1. Preheat oven to 180 degree celsius for 10 minutes.
2. Take flour, cocoa powder and baking powder and seive it thrice.
3. Take a clean bowl. Beat eggs and essence together. Beat it till you get stiff.
4. Take another bowl cream butter and sugar till light and fluffy.
5. Now add beaten egg to the cream mixture little at a time and mix it well.
6. Now fold in flour and add sufficient milk to bring the mixture to a dropping  consistency.
7. Pour the mixture into the 7 inch pan and bake at 180 degree celsius for 20 to 25 minutes. After 20 minutes check the cake by inserting knife/toothpick, if it comes out clear then your cake is done and if it sticks then keep it for another 5 minutes.
8. Now take out your cake and let it cool for sometime.

INGREDIENTS FOR CREAM CHEESE FROSTING:

1. Britannia- 1/2 cup cream cheese
2. Unsalted butter- 1/2 cup
3. Icing sugar- 1/2 cup
4. Vanilla essence- 1 tsp

METHOD:

1. Take a bowl and beat butter and sugar until fluffy.
2. Now add vanilla essence and cream cheese. Beat till light and fluffy. There should not be any grains.
3. Fill the piping bag and design your cake.

NOTE: While designing your cake with frosting make sure that the cake is cool. If your cake is not                  cool your frosting will melt.

Pavlova

Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova.It is a meringue cake with a crisp crust and soft, light inside, usually topped with whipped cream and fruit.The dessert is a popular dish and an important part of the national cuisine of Australia and New Zealand.

Pavlova

INGREDIENTS:

1. 4 large egg whites
2. 1 cup superfine or castor sugar
3. 1/2 teaspoon vanilla extract
4. 1 teaspoon white vinegar
5. 1/2 tbsp cornstarch 

TOPPING:

1. 1 cup heavy whipping cream
2. 1 and 1/2 tbsp granulated sugar
3. 1/2 tsp vanilla extract
4. Fresh fruits- Kiwi, strawberry or other fruit of your choice

METHOD:

1. Preheat oven to 130 degrees Celsius.
2.  Place rack in center of oven.  Line a baking sheet with parchment paper and draw 18 cm circle on the paper. 
3. Take a bowl and beat the egg white with electric mixer on medium speed. Beat it till the egg white hold soft peaks.
4. Now start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks.Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
5. Now add vanilla extract, vinegar and cornstarch. with the help of rubber spatula, gently fold in.
6.  Spread the meringue inside the circle drawn on the parchment paper.
7. Bake for 60 to 75 minutes or until the outside is dry and a very pale cream color.
8. Turn the oven off, leave the door slightly open, and let the meringue cool completely in the oven.
9. Now before serving place the meringue gently on a serving plate. Whip the cream with the help of electric mixer until soft peaks form. Add sugar and vanilla.
10.  Spread the softly whipped cream into the center of the meringue. Arrange the fruit randomly or in a decorative pattern on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.

Oreo biscuit cake/ 5 minute microwave eggless oreo biscuit cake

Oreo biscuit cake

Preparation Time : 5 mins

Baking Time : 5 mins

Serves : 3 to 4

Ingredients:

1. Oreo Biscuits - 20
2. Milk - 1 cup
3. Baking Powder - 3/4 tsp
4. Sugar - 3 tblspn
5. Oil - 1 tblspn (for greasing the bowl). You can use parchment also.

Method:

1. Take ore biscuit in a mixture and powder them.
2. Now add in baking powder, sugar and milk. Puree them to a smooth mix.
3. Now take a microwave safe bowl and grease it with oil. You can line the bowl with parchment paper and grease the paper, this way the cake will come out easily.
4. Pour the batter in the bowl and put it in the microwave on high for 5 mins.
5. Once it is baked, remove it from oven and let it cool completely before inverting. If you used parchment paper you can invert it earlier.
6. Slice and serve.

Note:

•  Don't add too much sugar or milk than mentioned. It will affect the texture of the cake.
• Let the cake cool completely before inverting, if you remove it when it is hot, it will collapse and break.
• The cake batter shouldn't exceed more than 3/4th of the cake pan.

Chicken liver masala fry (dry)

Chicken liver masala fry

Chicken liver is my sister's favorite dish. My brother is also fond of it. Even in the chicken curry which I make they look for liver piece. So this recipe is for you :) :)



Preparation time- 10 minutes
Cooking time- 30 minutes
Serves- 4




INGREDIENTS:

1. Chicken Liver- 1/2 kg (500 gm). You can use mutton liver also.
2. Turmeric powder- 1/2 tsp
3. Coriander powder- 2 1/2 tbsp
4. Red chilli powder- 1/2 tsp
5. Dry red chillies- 3-4
6. Garam masala powder- 1 tsp
7. Cumin seed- 1/2 tsp
8. Pepper powder- 1/2 tsp
9. Chicken masala- 1 tbsp
10. Ginger-garlic paste- 1tbsp
11. Cinnamon- 1 inch piece
12. Bay leaf- 1
13. Cloves- 3-4
14. Onion- 2 (chopped)
15. Tomato- 1 medium finely chopped
16. Garlic cloves- 7-8 cloves chopped
17. Oil- 3 tbsp
18. Salt- as per taste
19. Coriander leaves- for garnishing

METHOD:

1. Heat oil in a kadhai. Add in cumin seeds, bay leaf, cloves and cinnamon.Let them sizzle.
2. Add in chopped garlic and saute for 1/2 minute. Now add onion and saute them for few minutes.
3. Now add ginger-garlic paste and saute them for a minute.
4. Now add in salt and spice powders and mix them well. Add tomatoes and cook it till oil starts leaving from side.
5. Add in chicken liver and mix well with masala.
6. Cover this with a lid and cook on a medium flame for 15-20 minutes till the chicken liver is cooked completely. But make sure it doesn't turn mushy.
7. Now open the lid and cook on high flame till all the water evaporates and the dish become thick and dry.
8. Garnish with coriander leaves and serve hot.

Rohu fish curry in mustard gravy / Bengali fish curry / Shorshe Mach

Rohu fish curry

Preparation time: 15 minutes
Cooking time: 25 minutes



INGREDIENTS:

• Rohu fish- 1 kg (cut into medium pieces)
• Yellow mustard seeds- 3 tbsp
• 1/2 tsp kalonji/kala jeera/nigella
• Green chillies- 3
• Garlic- 10-12 cloves
• Turmeric powder- 2tbsp
• Red chilli powder-1 tsp
• 2 tbsp mustard oil, extra for frying
• 2 to 3 cups of water
• Salt to taste
• Chopped coriander leaves for garnishing

DIRECTIONS:

* Clean the fish very carefully, coat generously with 1½ teaspoon turmeric powder and salt.

* Take a frying pan or kadhai. Heat mustard oil for frying and fry the fishes in batches till they               harden a little. Do not over fry the fishes. Keep it aside.

* Take a mixer. Add mustard seeds, garlic, green chillies and make smooth paste.

* In a small bowl add turmeric, chili powder and salt; mix and add the mustard paste.

* Take out excess oil from kadhai and heat about 1 tablespoon of oil. Add the nigella, as they start          sputtering pour in the mustard paste. As the spices start to dry out and oil starts leaving from sides      add 2 cup of water. Cook for 5-7 minutes till the gravy thickens

* Carefully place the fried fishes in the gravy and cook for another 10 minutes, the fish will become       tender.

* Take out of the heat, garnish with coriander and serve with warm rice.

Almond Flour Muffins (Low carb, high protein, gluten free)

Almond flour muffin

Almond flour has recently become important in baking items for those on low carbohydrate diets. It adds moistness and a rich nutty taste to baked goods. Almonds decrease after-meal rises in blood sugar, making almond flour a good choice for diabetics.

Cooking time- 20 minutes
Number of muffins- 12


INGREDIENTS:

* Almond flour- 2 cup
* Honey- 1/2 cup
* Melted butter- 1/2 cup
* Salt- 1/2 tsp (teaspoon)
* Baking soda- 1 tsp
* Eggs- 3


METHOD:

1. Pre-heat the oven at 160° C
2. Take a mixing bowl. Add almond flour, salt and baking soda. Mix it well.
3. Take another bowl add honey and butter. Mix it well. Now add egg one by one and blend it well.
4. Now mix the flour mixture and mix it very well.
5. Take muffin tin. Grease it. Now pour this mixture evenly into greased muffin tin.
6. Bake at 160° C for 15-20 minutes or till light brown. Cool on a wire rack and serve.