Chocolate Cherry Cake

Chocolate Cherry Cake

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INGREDIENTS

675g (1 lb 5¾oz) caster sugar
250g (8oz) butter, chopped
40g (1¼oz) cocoa powder
1tsp bicarbonate of soda
450g (14oz) self-raising flour
4 eggs, beaten
500ml (16fl oz) double cream, lightly whipped
500g (1lb) preserved pitted cherries, drained

FOR THE CHOCOLATE TOPPING:

400g (13OZ) dark chocolate, chopped
350g (11oz) butter, softened
12 chocolate truffles to decorate (optional)

INSTRUCTIONS

• Heat the oven to 180°C (gas mark 4). Grease and line three 20cm (8in) cake tins and line the bases with baking paper. Place the sugar, butter, cocoa powder, bicarbonate of soda and 500ml (16fl oz) of boiling water into a large saucepan. Place over a low heat and bring to the boil, stirring until the sugar is dissolved. Set aside to cool for 20 minutes.
• Transfer the mixture to a large mixing bowl and beat in the flour and the eggs until smooth. Divide the mixture between the three tins and bake for 30-40 minutes, or until firm to the touch.
• Allow to cool in the tins for 5 minutes, then turn out onto a wire rack and remove the baking paper in order to let it cool completely.
• To make the chocolate topping, place the chopped chocolate in a heatproof bowl set over a saucepan of barely-simmering water (make sure the bowl doesn't touch the water) until the chocolate melts. Beat the butter in a mixing bowl until light and creamy, then add to the warm, melted chocolate, beating until glossy and smooth. Set aside.
• To assemble, place one cake on a serving plate and top with half the whipped cream and half of the cherries. Layer the next cake with the rest of the cream and cherries, and finish with the last cake on top. Spread the chocolate over the sides and top of the cake using a flat-bladed knife. Decorate with chocolate truffles if desired.

Source - http://www.houseandgarden.co.uk/recipes/desserts-cakes/chocolate- cherry-cake
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Vegetable pulao

Vegetable pulao

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INGREDIENTS

1.5 cups basmathi rice or any fragrant rice
1.5 to 2 tbsp oil or ghee
1 bay leaf
1 star anise
1 large strand of mace
½ to ¾ tsp shahi jeera
3 to 4 green cardamoms
6 cloves
2 inch cinnamon stick
small piece of nut meg
dagad phool or stone flower little
¼ tsp saunf powder / fennel seeds powder (optional)
1 medium onion thinly sliced
2 green chilies slit
1.5 tsp ginger garlic paste
handful of pudina/ mint (chopped finely)
1 to 1.5 cups chopped vegetables
salt as needed
2 ½ to ¾ cups water (for the whistle method, 2.5 cups water)

INSTRUCTIONS

Prepration

• Wash and soak rice for at least 15 minutes. Drain off the water and set aside.
• Chop all the veggies and slice onions. Chop pudina and slit green chilies.

Making veg pulao

• Saute dry spices in hot oil until they sizzle.
• Saute onions until golden.
• Fry ginger garlic paste until the raw smell goes off.
• Add all the veggies and mint, saute for 2 to 3 minutes.
• Add water and salt.
• Bring the water to a rolling boil.
• Add drained rice and stir.
• At this stage there are 2 ways to cook further. First method is to cover the cooker with the lid after adding rice and cook on a medium flame for 1 whistle. Second method is to cook on a medium flame until the water evaporates. When the rice is still soggy, cover with a lid or pressure cooker lid and lower the flame. Cook on a low flame for 4 to 5 minutes.
• Switch off the stove.
• When the pressure goes down, remove the lid and fluff up the rice.
• Serve veg pulao hot or cold with a simple raita or gravy

Read more: http://indianhealthyrecipes.com/pulao-recipe- veg-pulao-recipe/#ixzz4RCKcoDne
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Lamb Rogan Josh

Lamb Rogan Josh

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INGREDIENTS

1/4 cup canola oil
2 pounds boneless lamb shoulder, cut into 1-inch pieces
Kosher salt
2 onions, thinly sliced (3 cups)
2 tablespoons minced fresh ginger
2 garlic cloves, minced
1 tablespoon plus 1 teaspoon Madras curry powder
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 bay leaves
One 14-ounce can tomato puree
1 cup plain whole-milk yogurt
2 cups water
1 teaspoon garam masala
Cilantro leaves, for garnish
Basmati rice and warm naan, for serving

INSTRUCTIONS

• In a large, enameled cast-iron casserole, heat the oil. Season the lamb with salt and cook over high heat, stirring occasionally, until the lamb is browned, about 12 minutes; using a slotted spoon, transfer to a plate.
• Add the onions to the casserole and cook over moderate heat until lightly browned, 4 minutes. Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes. Add the tomato, yogurt and water; bring to a boil. Season with salt.
• Return the lamb and any juices to the casserole. Cover partially and simmer over low heat until the lamb is very tender, 1 hour. Stir in the garam masala; cook for 5 minutes. Discard the bay leaves. Garnish with cilantro. Serve with rice and naan.

http://www.foodandwine.com/recipes/lamb-rogan- josh
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Carrot beetroot juice

Carrot beetroot juice

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INGREDIENTS

Carrot - 3 small
Beetroot - 1 small
Ginger - 1/4 inch piece
Water - 1/4 cup
Icecubes - few
Sugar - 2 tbsp(adjust according to your taste)
Lemon Juice - 1 tsp

INSTRUCTIONS

• Wash carrot and beetroot first peel off the skin using a peeler, chop them into bite sized pieces and transfer to a mixer.Add sugar,ginger pieces and few ice cubes and blend it well until smooth.
• Add little water and blend it again to a smooth mixture.Strain.
• Press it with a spoon to extract the juice completely.Finally add lemon juice and stir well.

http://www.sharmispassions.com/2014/03/carrot-beetroot- juice-recipe.html?m=1
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Veg Spring rolls

Veg Spring rolls

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INGREDIENTS

10 to 12 spring roll wrappers
1/4 cup of cabbage, shredded
1/4 cup of carrots, thinly sliced
1/4 cup of green bell peppers, finely chopped
1/4 cup of onions, thinly sliced
1 teaspoon of grated ginger
salt and black pepper to taste
flour paste - 3 tablespoons plain flour/maida dissolved in 1/4 cup water
oil for deep frying

INSTRUCTIONS

• To begin making the Vegetable Spring Roll Recipe; we first need to get the spring roll wrapper ready. You can optionally use ready-made wrappers, but homemade wrappers are super easy to make and tasty too.
• Click here to see how to make homemade Spring Roll Wrappers
• Heat a tablespoon of oil in a wok on high heat. Add in the cabbage, carrots, onions, ginger and green bell peppers. Saute the vegetables on high heat, until lightly softened.
• Stir in the salt and black pepper and transfer to another bowl. Allow the mixture to cool completely.
• Place each square spring roll wrapper on a flat surface. Apply a little flour paste along the edges of the wrapper. Place a tablespoon of the filling at one corner/edge of the wrapper.
• Fold in from the filled corner and begin rolling until you reach the center. When you reach the center, fold the ends arising from the center.
• At this stage, apply the flour paste again on the edges and roll until you reach the end. Make sure the edges are sealed well. The flour paste is important as it helps to seal the spring rolls so they don't open up when deep-fried.
• Repeat the same process and proceed to make the rest of the spring rolls.
• Preheat the oil for deep frying; add in a few rolls at a time and deep fry on medium heat until golden brown in color.
• Serve the Vegetable Spring Rolls as a party snack along with a sweet and spicy chilli sauce

http://www.archanaskitchen.com/vegetable-spring- rolls-recipe
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Pakoda Kadhi

Pakoda Kadhi

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INGREDIENTS

Ripe mangoes (small sized variety) : 8nos
Turmeric powder : ½ tsp
Red chilli powder : 1 tsp
Scraped coconut : 1/2 coconut
Cumin : 1 tsp
Thick curd, a little sour (beaten) : ½ Litre
Fenugreek powder : 1 tsp
Coconut oil : 1 tbsp
Mustard : 1 tsp
Dry red chillies (cut into 2) : 2
Curry leaves : 10-12
Salt : to taste

INSTRUCTIONS

• In a cup of water cook the ripe mangoes, chilli powder, turmeric powder and salt.
• Using a mixer, grind the coconut and cumin into a fine paste.
• Add the above paste (#2) to the mangoes (#1) when they begin to cook.
• When the coconut and mangoes have cooked evenly, add the beaten curd.
• Cook for a very short time (Do not allow the curd to boil) and remove it from the stove.
• Allow it to cool lightly and then sprinkle the fenugreek powder over it.
• In a pan heat the oil add the curry leaves, mustard, dry red chillies and stir to fry them.
• Top the mango curry with the stir fried mix .
• Serve it hot with parboiled rice.

Source- http://www.cheenachatti.com/recipe/ripe-mango- pazham-manga- curry/
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Pizza sandwich

Pizza sandwich

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INGREDIENTS

1.Rustic style sandwich bread
2.Butter or olive oil
3.Pizza sauce
4.Garlic bread seasoning
5.Pepperoni or turkey pepperoni
6.Mozzarella cheese

INSTRUCTIONS

• Lightly butter one side of each slice of bread, or brush lightly with olive oil. Sprinkle garlic bread seasoning on each slice and gently pat on with clean hands.
• Turn slices of bread over. Spread pizza sauce on each slice and sprinkle with cheese. Place pepperoni slices on one of the sandwich halves and then place the two pieces of bread together.
• Grill on a panini press or hot skillet, or place under a broiler in the oven, flipping once, until both sides of bread are toasted and golden brown and cheese is melted.
• Cool for 3-5 minutes before slicing in half and serve.

http://ourbestbites.com/2013/02/grilled-pizza- sandwich/
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Advantages of an Air Fryer

We all love eating fried snacks. But the calories that accompany these favourite fried foods of ours are always on the back of our minds. Not to mention the disadvantages to our health. What most people do is completely give up on their favourite foods but not any more. Smart innovators of kitchen appliances have a brand new appliance for those who love deep fried foods but don't wish to eat high quantities of fatty and oily food. That appliance is the air fryer.

An Air Fryer cooks food by circulating hot air throughout the appliance. This does away with the requirement of oil and works somewhat similar to an oven as the cooking temperature needs to be set in the appliance beforehand to ensure complete cooking. While an air fryer is a bulky appliance as compared to a deep fryer, it has more benefits to offer to users:

1. One of the biggest advantages that a Air Fryer Brings to its users is that one can instantly cut back on the calories of their favourite recipes. Since the air fryer uses little or no oil in the cooking process, the calories that get added on to the food from deep frying are completely reduced. Also, since their is no oil, there is no grease on the food and hence no oiliness to spoil the fingers.

2. A little known benefit of the air fryer is that it saves considerably the time spent in cooking. For those on a tight schedule preparing recipes like French fries, fried chicken and others is a matter of minutes.

3. The air fryer is suitable to cook a variety of ingredients including raw meat and vegetables, and they are cooked evenly in this Home Appliances. One can bake, fry, grill and roast easily on an air fryer. The result of cooking in an air fryer will be crispy on the outside and soft on the inside snacks.

4. An air fryer is also extremely easy to use. Since hot oil is not involved in the cooking process at all people of all age groups can cook using this appliance with great ease.

Enjoy the benefits of a technologically advanced air fryer for your kitchen by purchasing the brand new air fryer from Sunflame With automatic timer function, an extra large food basket with non stick coating, varied temperature control settings and more.

Chocolate fondant

Chocolate fondant

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INGREDIENTS

50 g melted butter, for brushing
cocoa powder, for dusting
200 g dark chocolate, best quality you can get, chopped into small pieces
200 g butter, chopped into small pieces
200 g golden caster sugar
4 eggs
4 egg yolks
200 g plain flour

INSTRUCTIONS

• Using upward strokes, heavily brush the melted butter all over the inside of nine 150 ml pudding moulds. Place them into the fridge or freezer. Once they are chilled, brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa out, and then repeat with all of the moulds.
• Place a bowl over a pan of barely simmering water, and then slowly melt the chocolate and butter together. Remove bowl from heat and stir until smooth. Leave to cool for about ten minutes.
• In another bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail. Sift the flour into the eggs, and then beat together.
• Pour the melted chocolate into the egg mixture in thirds, beating well between each addition until all the chocolate is added and the mixture is completely combined to a loose cake batter. Tip the fondant into a jug, then evenly divide between the moulds. These can now be frozen for up to a month and cooked from frozen. If not freezing, chill for a minimum of 20 minutes or up to 24 hours.
• Heat the oven to 200/180/Gas 6.
• Place the fondants on a baking tray then cook for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, and then let them sit for 1 minute before turning out.
• Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each one slightly onto your hand so you know that it has come away, then tip back into the mould, put a plate on top and turn it over.
• Serve with vanilla ice cream and caramel sauce

Source: http://www.food.com/recipe/gordon-ramsays-chocolate- fondant-353558
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Soya chunks pulao

Soya chunks pulao

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INGREDIENTS

Basmati Rice - 1 cup ( I used normal cooking rice )
Soya Chunks - 1 cup cooked
Onions - 1 large sliced thinly
Green Chillies - 4 to 5 slit lengthwise
Peas - 1 cup Optional ( I used frozen )
Ginger Garlic Paste - 1.5 tblspn
Garam Masala Powder - 1 tblspn
Salt to taste
Water - 1.5 cup
Oil - 1 tblspn
Ghee - 1 tblspn
Whole Spices:
Cinnamon - 4 cm stick
Fennel Seeds / Saunf - 2 tsp
Cumin Seeds - 1 tsp ( I used Shahi Jeera)
Cloves - 4 piece
Star Anise - 1
Kal Paasi / Black Stone Flower - 2 piece

INSTRUCTIONS

• Wash and Soak Basmati Rice for 30 mins. Soak soya chunks in salted hot water for 30 minutes.
• Heat Oil and Ghee in a pressure cooker.
• Add in all whole spices and let them sizzle for a min. Add in sliced onions and green chillies.
• Sprinkle some salt and cook the onions till it turns golden.
• Now add in ginger and garlic paste and saute for a min.
• Add in peas, garam masala powder and soya chunks. Toss well.
• Add in soaked rice and mix well in the masala.
• Pour in water and mix well. Bring this whole thing to a boil, simmer and cook for 1 whistle, simmer the flame and let it cook on a very low heat for 7 to 8 min. Switch off the heat and let them steam go all by itself. Open the cooker and fluff the rice.

Source: http://www.yummytummyaarthi.com/2014/07/soya-chunks- pulao-recipe.html?m=1
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Lamb roast

Lamb roast

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INGREDIENTS

8 lamb loin chops
1 small onion, peeled and chopped
salt and freshly milled black pepper

For the sauce:

1 large onion, peeled and chopped small
1 rounded tablespoon rosemary leaves
1 oz (25 g) butter
1 oz (25 g) plain flour
6 fl oz (175 ml) milk
6 fl oz (175 ml) vegetable stock
2 tablespoons cream, whipping or double
salt and freshly milled black pepper

To garnish:

sprigs of watercress

Additional

Pre-heat the oven to gas mark 6, 400°F (200°C).

INSTRUCTIONS

• First of all, place the lamb chops in a shallow roasting tin with the onion tucked around them. Season with salt and pepper then place them on the highest shelf of the oven to bake. How long you cook them for is up to you – I personally don't mind the centres being cooked since I like the skins crisp, but if you like your lamb pink give them 30 minutes, if not, 45 minutes.
• Meanwhile, in a small saucepan, melt the butter and sweat the onions over a very gentle heat
• for 5 minutes. While that's happening, bruise the rosemary leaves with a pestle and mortar to release their oil, then chop them very, very finely and add them to the onion. Then continue to cook gently, uncovered, for a further 15 minutes without letting the onions colour too much.
• Next, using a wooden spoon, stir in the flour till smooth, then gradually add the milk followed by the stock, bit by bit, stirring vigorously and finishing off with a balloon whisk.
• Season with salt and pepper and let the sauce barely simmer for 2 minutes, then remove it from the heat, liquidise half of it and then combine that with the rest, along with the cream.
• Taste to check the seasoning, then pour it into a warmed serving bowl or jug and cover the surface with Clingfilm until the chops are ready.
• Serve the chops with a garnish of watercress and the sauce poured over.

http://www.deliaonline.com/recipes/international/european/british/oven-baked- lamb-chops-with-onion- and-rosemary- sauce
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Tomato soup

Easy Tomato soup

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INGREDIENTS

Red ripe tomatoes - 4
Beetroot - 2 small slices
Garlic - 3-4 flakes
Bay leaf - 1
Butter - 1 tblsp
Salt - As needed
Black pepper - As needed
Sugar - 1 tsp
Corn flour - 1 tsp
Cream (Optional) - To garnish
Coriander leaves - 1 tblsp

INSTRUCTIONS

• In a small pressure cooker or pressure pan, heat butter and add bay leaves, roughly chopped garlic. Add the tomatoes, beetroot and 1 cup water.
• Pressure cook for 2 whistles and without disturbing much, take out the tomato skin which by now will come easily by itself. Discard the skin. Take out the bay leaf. If you want you can transfer to a sauce pan (another vessel to boil the soup) or continue with the cooker as well. I used my immersion blender to grind. If using mixie, cool down and blend without water.
• Strain this through a metal strainer to remove the seeds. You can use little water if you need. Again start heating the soup with the bay leaf, sugar and salt.
• Boil for 3-4 minutes. Add the corn flour mixed with 1 tblsp water and mix well. Boil until thick consistency reaches. Season generously with black pepper, adjust salt and garnish with coriander leaves. Add cream in top if desired.

Source: http://www.rakskitchen.net/2013/01/easy-tomato- soup-recipe.html?m=1
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Fried Fish

Fried Fish

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INGREDIENTS

Oil or ghee as needed
250 grams fish pieces or fillet
Salt as needed
2 to 3 pinches of turmeric
1 tbsp. Lemon juice or as needed
¾ tsp ginger garlic paste
¼ to ¾ tsp red chili powder
¼ to ½ tsp garam masala powder

INSTRUCTIONS

• Apply salt to fish and rinse it well. Drain thoroughly. Mix all the ingredients except oil. Apply to the fish. Keep this aside for 10 minutes. It absorbs flavors well.
• Heat a small pan with oil or ghee. When the oil turns hot enough fry it for about 3 to 4 minutes. Then flip it to the other side. Fry again till it is fried properly. Add curry leaves and fry until crisp. Drain to a kitchen tissue.
• Serve with onion wedges.

Source : http://indianhealthyrecipes.com/andhra-fish- fry-ghee- roasted-fish/#ixzz4Q9dpjFF9
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PALAK PANEER

PALAK PANEER

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INGREDIENTS

for spinach puree:

250 grams palak or 8 to 9 oz spinach (palak)
3 cups hot boiling water for blanching spinach
2 cups water for ice bath

for pan frying paneer:

250 grams paneer or 8 to 9 oz cottage cheese (paneer)
3 tablespoon oil

for the gravy/sauce:

½ teaspoon cumin seeds (jeera)
2 small tej patta or 1 medium to large tej patta (indian bay leaf)
1 medium onion or 60 to 70 grams onions or 1/3 cup tightly packed finely chopped onion
1 teaspoon ginger paste + 1 teaspoon garlic paste OR 2 teaspoon ginger-garlic paste (adrak lahsun ka paste) OR (½ inch ginger + 6 to 7 small to medium garlic - crushed to a paste in mortar-pestle)
1 or 2 green chilies, chopped or 1 to 1.5 teaspoon finely chopped green chilies (add ½ teaspoon red chili powder instead of green chilies)
1 pinch turmeric powder (haldi)
½ teaspoon black pepper - crushed in a mortar-pestle (optional)
1 teaspoon kasuri methi (dry fenugreek leaves) - for more hints of bitterness you can add overall 2 teaspoon kasuri methi
½ teaspoon garam masala powder
¼ cup low fat cream or 3 tablespoon whipping cream
a pinch of sugar
salt as required

INSTRUCTIONS

Blanching and preparing the spinach puree:

• rinse the spinach leaves well in water and then keep them in a colander, so that the excess water drains off. if the stems are tender, then keep them. but if they are hard or fibrous, then discard them.
• boil water in a pan. add the spinach leaves in the water.
• stir and blanch the spinach leaves in water for 3 minutes.
• when the spinach leaves are blanching, in another bowl, take some water and add 8 to 10 ice cubes in it.
• after 3 minutes, remove the spinach leaves and add them to the cold water.
• stir gently so that all the leaves are immersed in the cold water. after 1 minute, remove them.
• place the leaves in a grinder or blender jar.
• grind or blend to a smooth puree. no need to add any water while grinding or blending. 

Pan frying paneer cubes:

• this step is optional. but lightly golden pan fried paneer cubes taste good in palak paneer. heat oil in a well seasoned or non stick pan. place the paneer cubes.
• turn over when one side is light golden and fry the other side.
• fry till the paneer cubes are light golden evenly. don't fry too much as then the paneer cubes become dense.
• remove and then drain them on kitchen paper towels.
• to soften the paneer more, keep them immediately in water for 3 to 4 minutes. this is an optional step and you can skip it.

Preparing the gravy/sauce:

• now in the same oil, in which we pan fried paneer, add cumin seeds and tej patta. saute till the cumin seeds crackle.
• then add finely chopped onions. stir well.
• saute the onions till they turn light golden.
• then add ginger paste, garlic paste and finely chopped green chilies. you can also use green chili paste instead of chopped green chilies. alternatively instead of green chilies, red chili powder can also be added.
• stir and saute till the raw aroma of ginger-garlic goes away.
• now add the spice powders - a pinch of turmeric powder, 1/2 tsp black pepper, crushed in a mortar- pestle (optional) and 1 tsp kasuri methi/dry fenugreek leaves. crush the kasuri methi and add.
• stir well. then add the spinach puree.
• season with salt. then add a pinch of sugar. stir well and on a medium flame, simmer the gravy for 5 to 6 minutes or till it thickens slightly and the spinach is cooked well.
• add 1/4 cup low fat cream or 3 tbsp whipping cream along with 1/2 tsp garam masala powder. stir very well.
• the cream should be mixed very well with the palak gravy. then switch off the flame.
• add the fried paneer cubes. mix them well with the rest of the gravy. cover the pan. 

Dhungar or smoking method:

• burn a small piece of natural charcoal on a stove top with the help of tongs.
• place a small flame proof rack on the stove top and on top of the rack, place the charcoal. burn the charcoal till its red hot.
• now place a small bowl or some layers of onions in the palak paneer gravy. place the charcoal on top. add 1/2 tsp oil on the charcoal. you can also keep 1 clove or 1/2 tsp cumin seeds on the charcoal and then pour the oil. as soon as you pour oil, smoke will emit from the charcoal.
• immediately cover the pan with a lid. keep the pan closed with the lid for a minute, so that the charcoal flavor gets infused with the palak paneer gravy. for a slight tang you can add 1/4 tsp dry mango powder or a few drops of lemon or lime juice and stir before serving.
• serve palak paneer hot with tandoori rotis, naan, chapatis, paratha or jeera rice or biryani rice.

http://www.vegrecipesofindia.com/palak-paneer- restaurant-style- recipe/
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ICE CREAM CAKE

ICE CREAM CAKE

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INGREDIENTS

For the cake layers:

3 cups sugar
2 3/4 cups all-purpose flour
1 1/8 cups cocoa powder, preferably Dutch-process
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
3 eggs
1 1/2 cups milk
3/4 cup vegetable oil
1 tablespoon pure vanilla extract
1 1/2 cups very hot water

To finish the cake:

1 pint mint chocolate chip ice cream, slightly softened
1 cup cream
8 ounces semisweet chocolate
1/2 cup cream
4 ounces white chocolate
Drops mint extract, optional
Drops green food coloring, optional

INSTRUCTIONS

• Heat the oven to 350 degrees F. Grease a 13 by 17-inch sheet pan and line the bottom and sides with parchment or waxed paper.
• Sift together the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly. Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl and add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin. Pour the batter into the pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan. Chill, covered, until ready to build the cake. Make room in your freezer for a serving platter that you'll build the cake on.
• Place a piece of parchment over the entire cake and flip it out onto another sheet pan. Peel off the original parchment and cut the cake in half so you have 2 pieces 13 by 8 1/2 inches. Place a piece of cake on a rectangular serving platter and schmear the ice cream on it all the way to the edges. Smooth it out with an offset spatula and place back in the freezer.
• After it has chilled 15 minutes or so place the second layer of cake on top, cover with parchment paper and press down with a sheet pan gently to stick the top layer. Return to the freezer while you make the chocolate topping.
• In a small saucepan, heat the 1 cup of cream and once it comes to a boil pour it over the chopped semisweet chocolate and whisk to make a smooth ganache. Do the same with the remaining 1/2 cup of cream and the white chocolate, adding the mint extract and green coloring to make a light mint green color then place it in small pastry bag with a small plain tip.
• Remove the cake from the freezer and working quickly spread the chocolate ganache over the surface of the cake smoothing it with an offset spatula.
• Drizzle lines of the green ganache over the entire surface of the cake at diagonal. Take a toothpick and run it back and forth in the opposite direction to draw it through the ganache and make decorative pattern.
• Return to the freezer until ready to serve. Trim off the edges to even off the cake then cut into rectangle pieces

Source: http://www.foodnetwork.com/recipes/ice-cream- cake-recipe2.html?oc=linkback
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Rasbpberry Vanilla Pudding

Rasbpberry Vanilla Pudding

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INGREDIENTS

2 cups cold 2% milk
1 package (3.4 ounces) instant vanilla or French vanilla pudding mix
1 cup whipped topping
1 pint fresh raspberries

INSTRUCTIONS

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping. Spoon a third of the pudding into six parfait glasses.  
• Set aside six raspberries for garnish; divide half of the remaining berries over pudding. Repeat layers. Top with remaining pudding and garnish with the reserved berries. Yield: 6 servings.  

Originally published as Raspberry Pudding Parfaits in Quick Cooking May/June 2000

Source - http://www.tasteofhome.com/recipes/raspberry-vanilla-pudding-parfaits

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Idly

Idly

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INGREDIENTS

1 Cup Urad Dal
4 Cups Idly Rice (1 liter)
2 tablespoon Fenugreek seeds (Vendhayam)
2 tablespoon Salt

INSTRUCTIONS

• All the ingredients are soaked for a minimum of 3-4 hours and then ground. Wash all the ingredients in the beginning and then soak it in water. Wash the rice 3-4 times so the idli will be really white later.
• Grind the soaked fenugreek seeds in a cup of water for 3-4 minutes until the are finely ground and have fluffed up.
• Add the soaked and drained urad dal to the wet grinder. Remember the ground fenugreek is still lying in the grinder. Just dump the dal on top of it and add half a cup of water. The tip in grinding urad dal is to add the water slowly. If you add all of the water at once, it wont fluff up well. Add half a cup of water in intervals of 10 minutes for two to three times. The dal should fluff up and fill the grinder. It should have increased about 8-10 times of its original volume. Grind for atleast 30 minutes. After 30 minutes, transfer the dal mixture into a bowl and set aside.
• Grind the soaked and drained rice for 30 minutes until smooth. Add just enough water while grinding. Not more than half a litre. Once ground, transfer the batter to the dal mixture bowl and mix well.
• I add salt to the batter before fermenting in summers and add it after fermenting in winters.
• Usually the batter needs to ferment for 8-12 hours.
• Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready.
• For the idlies : Put some water in an idly vessel and put it on medium flame. Oil the idli plate and gently fill the rounds with the batter. Put it inside the idly vessel and let it steam for 6-7 minutes. The key to good idlis – Do not allow it to over cook. It might become hard and dry. Just keep an eye and remove the idlis after 6-7 minutes. Do not remove the idlis immediately. It might stick. Leave it undisturbed for 4-5 minutes and then spoon it out. Serve hot with your favorite chutney or sambar

Source - http://www.kannammacooks.com/how-to-make-soft-idli-recipe/

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Chicken kebab

Chicken kebab

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INGREDIENTS 

250 gms chicken
1 tbsp curd
2 tbsp cornflour
1 inch ginger paste
1 tsp green chillies paste
8 cloves garlic paste
1 tbsp vinegar
1 tsp black pepper
2 cups ghee
Salt to taste

INSTRUCTIONS

• Dilute the cornflour in 1 cup of water and keep the mixture aside.
• Clean the chicken in normal running water and cut into medium size chunks.
• Marinate with salt, black pepper and vinegar for about 15 minutes.
• Add cornflour mixture, curd, ginger, garlic and green chillies.
• Mix well and add 1 tbsp ghee.
• Cover and refrigerate for about 8-10 hours.
• Melt the remaining ghee in a pan.
• Slowly add the pieces of chicken on high flame.
• Fry until chicken pieces turn into golden brown in color.
• Fry all the pieces of chicken until done.
• Serve hot with chutney and salad.

Source: http://www.tasty-indian-recipes.com/kebab-recipes/chicken-kebab-recipe/
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Carrot juice

Carrot juice

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INGREDIENTS
6 medium carrots, scrubbed
1-inch piece fresh turmeric or ¼ to ½ teaspoon dried turmeric
1-inch piece ginger root
½ medium lemon, peeled
½ cup filtered water
⅛ teaspoon cinnamon

INSTRUCTIONS

• 1Push the ingredients through your juicer with the water, and enjoy pulped, or strain with a fine mesh sieve. 2Stir through the cinnamon.

Source: http://healthyblenderrecipes.com/recipes/cosy_winter_carrot_juice
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Chapli kebab

Chapli kebab

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INGREDIENTS

Minced Meat: 1 kg
Mutton Fat: 1 cup
Crushed Pomegranate: 1 cup
Solid Pomegranate: 1/2 cup
Eggs: 6 pieces
Salt: As per your taste
Garlic: 1 piece whole
Coriander: 1 tablespoon
Tomatoes: 3 pieces
Green Coriander: As per your taste
Green Chilies: As per your taste
Onions: 1 kg
Banaspati Oil: 1 cup
Mirch: 1 teaspoon
Corn Flour: 5 tablespoons

INSRUCTIONS

• Chop the onions into small pieces.
• Put eggs, green onions, tomatoes and corn flour and mix them.
• Take 3 tablespoons of the mixture in your palm.
• Roll it between your palms and form a ball.
• Press the ball between your hands and flatten it to form the kabab.
• Heat the oil in pan and fry completely.
• Hot and delicious Chapli Kabab is now ready to eat.

Source:http://m.kfoods.com/peshawari_chapli_kabab_rid2467
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Banana fritters

Banana fritters

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INGREDIENTS

6 ripe but firm bananas, peeled and cut in half cross wise
2 cups rice cereals, crushed
Oil for frying
Batter
1 cup rice flour
1 egg
½ tsp salt
½ cup water

INSTRUCTIONS

• Mix all batter ingredients in a large bowl until a thick and smooth batter forms. Place crushed rice cereals on a plate. In a medium sized sauce pan, heat about 1 inch deep oil. Dip banana into batter.
• Remove, and roll onto crushed rice cereals until evenly coated Lower gently into hot oil. Fry until golden brown, turning once. It will only take 1 to 2 minutes.
• Remove and drain on paper towels.

Source: http://www.rotinrice.com/2011/03/pisang-goreng- banana-fritters/
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Medu Vada

Medu Vada

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INGREDIENTS

1/2 cup Urad Daal
1/2 cup Moong Daal
1 Onion finely chopped
1 tsp Ginger
1-2 Green Chilies finely chopped
Salt to taste
1/4 tsp Baking Soda

INSTRUCTIONS

• Pick, wash and soak daals for 3-4 hours.
• Grind them coarsely in a blender.
• Now add onions,ginger, green chilies salt and baking powder and mix well and set aside for 5 minutes.
• Heat oil in a pan or kadhai and deep fry a spoonful of batter till golden
• Serve with chutney as a breakfast or sambhar or rasam as a meal.

Source: Healthy Indian recipes
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MALPUA

MALPUA

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INGREDIENTS

2-1/2 cups of milk
1/3 cup all purpose flour (maida plain flour)
1/3 cup sugar
Approx. 1/3 cup water use as needed
1/2 teaspoon cardamom crushed (ilachi)
2 tablespoons clarified butter (ghee)
2 tablespoons sliced pistachios (pista) for garnishing

INSTRUCTIONS

• Boil milk in heavy bottom pan over medium high heat till it reduces to about 1 cup, stir the milk occasionally and keep scrapping the sides. Add the cardamom and mix. This should take about 15 minutes after milk comes to boil. This is known as rabdi.
• In a bowl mix flour, 4 tablespoons of sugar, 1/3 cup of milk (rabdi), and about 1/3 cup or as needed water to make a smooth batter of pouring consistency. Keep the batter for about four to five hours before making the malpua.
• Add the remaining sugar to remaining milk (rabdi) and mix, set aside. This will be used for garnishing.
• Heat the non stick skillet over medium heat and grease it generously. Let the skillet get moderately hot.
• Pour approx. 1-1/4 tablespoons batter to the skillet and gently spread to 2-1/2 inch circle, to form a pancake. After top of the batter start drying spread about ½ teaspoon of clarified butter. Wait another minute and flip the malpua.
• Malpua should be golden brown on both sides.
• Set the malpuas in serving plate and pour about 1 teaspoon of reduced milk over and garnish with pistachios.
• Malpuas are ready to serve.

Source: http://www.manjulaskitchen.com/malpua-indian- pancake-dessert/
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