WHITE CHOCOLATE MUD CAKE

WHITE CHOCOLATE MUD CAKE

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INGREDIENTS

300 grams Unsalted Butter (chopped)
300 grams white couverture chocolate (chopped)
300 grams Plain Flour (all purpose)
150 grams Self-raising Flour
400 grams caster sugar (superfine sugar)
3 eggs (lightly beaten)
1.5 tsp natural vanilla extract

INSTRUCTIONS

• Preheat the oven to 180'c (350'F/Gas4). Grease the tin and line the base and sides with a collar of baking paper that extends 2 cm above the top of the tin. Put the butter and 270 ml of water in a saucepan over medium heat ans stir until butter has melted. Turn off the heat, then add the chocolate and stir until it is melted an well combined.
• Sift the flours together into a bowl. Add the sugar, a pinch of salt and make a well in the centre.
• Pour in the chocolate mixture, egg and vanilla into the well then stir with a wooden spoon until well combined.
• Pour into the cake tin. Bake for 1 hour and 40 minutes or until the cake is baked a golden brown and a skewer comes out clean when poked in the middle of the cake. Cover the cake with foil halfway through baking if it is browning too quickly.
• Leave to cool completely in the tin on a wire rack.
• Storage: Keep in an airtight container in the fridge for up to 1 week, or freeze for up to 1 month.

Source- https://planetcake.com.au/recipes/white-chocolate- mud-cake
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ACHARI GOSHT

ACHARI GOSHT

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INGREDIENTS

½ kg mutton/meat washed
1 tbsp oil preferably mustard oil
1 cup onions, finely sliced
1 tsp ginger garlic paste
salt-to taste
1 tsp red chilli powder
½ tsp turmeric powder
1 tbsp yogurt
½ tsp onion seeds or nigella seeds(kalonji in hindi)
½ tsp fenugreek seeds(methi seeds in hindi)
½ tsp fennel seeds(saunf in hindi)
2-3 slit green chillies
1 tbsp finely chopped coriander leaves
1 tsp lemon extracted juice.

INSTRUCTIONS

• Firstly, in a pressure cooker, add the oil preferably mustard oil or any edible oil.
• Add the finely sliced onions, saute till transparent.
• Add the ginger garlic paste into it and saute well to get rid of raw smell.
• Add the mutton and stir fry well or roast it well until a change in color appears.
• Add salt, red chilli powder, turmeric powder and mix it well.
• Cook for few minutes.
• Add yogurt and stir well and again cook for a while.
• Add little water if needed and pressure cook until the mutton gets tender.
• To the cooked mutton, add slit green chillies, add the mixture of onion seeds, fenugreek seeds, fennel seeds and cook for a while.
• Lastly garnish it with chopped coriander leaves and lemon juice.
• Serve the hot spicy gravy with roti or naan.

NOTES

• To this recipe one can add chopped tomatoes in place of yogurt.
• Also we can add cumin seeds or mustard seeds to enhance the flavor of the dish.
• We can also roast the mixture of seeds, make it into a coarse powder and stuff it in the Green chillies and add to the curry instead of adding it as a whole.

Source - http://yummyindiankitchen.com/
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MOONG DAL PAYASAM

MOONG DAL PAYASAM

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INGREDIENTS

½ cup of moong dal, pesara pappu
1 cup water to cook
½ cup milk or thin coconut milk(adjust to bring it to consistency)
½ to ¾ cup of jaggery or sugar
⅛ tsp green cardamom powder
Nuts raisins as desired
Ghee as desired

INSTRUCTIONS

• Dry roast moong dal till you get a nice aroma.
• Wash few times until water runs clear. Pressure cook or soft cook with 1 cup water.
• Stir in milk as needed to bring it to a consistency and begin to cook on a low flame.
• If using sugar, skip this step. Grate jaggery add it to a small pot. Stir in very little water, melt on a low flame for a while. Filter this melted jaggery and boil until it thickens. Set aside to cool.
• Add sugar or jaggery syrup, cardamom powder to the moong dal. If you pour the hot jaggery syrup in boiling payasam, it will curdle most of the times. So make sure you cool it. Stir well. If you have you have add little coconut milk and stir. Simmer for 1 to 2 mins. Do not cook longer, it can curdle.
• Fry nuts and raisins in ghee. Pour this to the moong dal payasam.

Source – http://indianhealthyrecipes.com/
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STUFFED BELL PEPPERS

STUFFED BELL PEPPERS

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INGREDIENTS

1/2 cup uncooked white rice
3/4 cup water
4 green bell peppers
1 onion, chopped
4 tablespoons olive oil
8 ounces boiled lentils
2 tablespoons chopped fresh parsley
2 cups tomato sauce
4 ounces shredded mozzarella cheese
salt to taste
ground black pepper to taste

INSTRUCTIONS

• Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
• Preheat oven to 400 degrees F (205 degrees C).
• Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
• Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in boiled lentils and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
• Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

Adapted from – http://allrecipes.com/recipe/13886/
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LEMON GRANITA

LEMON GRANITA

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INGREDIENTS

3cups water
1cup sugar
1pinch salt
1cup fresh lemon juice (juice of about 6 medium lemons)
1  1 ⁄ 2 teaspoons finely grated freshlemons, rind of (about the peel from 1 medium lemon)
2teaspoons lemon extract

INSTRUCTIONS

• Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat.
• Cook, stirring constantly, until the sugar is completely dissolved.
• Add the salt, stir, and remove the pan from the heat.
• Stir in the remaining water and let cool to room temperature.
• Cover and refrigerate for a minimum of 1 hour.
• Meanwhile, place a shallow metal 2 1/2 qt container (such as a large cake pan) in the freezer to chill.
• Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended.
• Pour into the chilled metal pan.
• Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
• Stir the ice crystals into the center of the pan and return to the freezer.
• Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
• To serve, scoop the granita into chilled dessert bowls or goblets.
• (If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.) Serve at once.
• Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid.
• To serve, either allow the granita to thaw in the refridgerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth.

Source – http://www.food.com/recipe/
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BAINGAN KA SAALAN

BAINGAN KA SAALAN

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INGREDIENTS

1 baingan or eggplant, cut into long wedges
2-3 dry red chillies (adjust to taste)
2 tbsp of gingelly oil (Indian sesame oil)
2 tbsp of white sesame seeds
3 tbsp of raw peanuts
2 tbsp of grated coconut (or use desiccated), optional
1/2 tsp of minced garlic
1/2 tsp of grated ginger
1 heaping tsp of coriander powder
1/2 tsp of jeera (cumin) powder
1/2 tsp of red chilli powder (adjust to taste)
1/2 tsp of black mustard seeds
1/4 tsp of fenugreek seeds (methi)
1/2 cup of sliced onions
A few curry leaves
A pinch of turmeric powder
1 tsp of tamarind extract
3/4 tsp of powdered jaggery or dark brown sugar

INSTRUCTIONS

• Wash and pat dry the baingan before cutting into wedges. Heat 1 tbsp oil in a wide pan and lightly fry the baingan pieces until they are charred and start to look softer. Drain and set aside on paper towels.
• Meanwhile, In a dry skillet, roast the coconut until golden brown (if using coconut). Desiccated coconut will brown much faster so keep an eye on it as you fry.
• In the same pan used for the baingan, add the peanuts and sesame seeds and roast until a shade darker, keeping flame very low. Once they are done, add the roasted coconut and mix well (if using). Switch off flame and remove to a plate to cool.
• In the same pan, add the remaining 1 tbsp oil and the mustard seeds + fenugreek seeds. When the mustards pop, add the sliced onions and red chillies torn into pieces. Fry until onions turn golden brown.
• Next, add the curry leaves, ginger, garlic, and turmeric. Sautè for 30 seconds until fragrant.
• Then throw in the red chilli powder, coriander pwoder, jeera powder, and some salt. Roast for 10 seconds and add 2.5 cups of water. Bring to a slow boil.
• Meanwhile, grind the roasted coconut + sesame + peanut mixture with some water to a smooth paste. Add it to the simmering curry and mix well. Continue to cook on a low flame.
• When the mixture is a bit thicker and simmering, add the jaggery and the tamarind extract dissolved in 1/2 cup water.
• Mix well and add the baingan pieces. Cook covered on a low flame for 5-7 mins until the baingan is very soft and cooked through. Add more salt if required.
• If you find that the mixture is too watery, you can simmer longer, and if it’s too thick, add more water or tamarind water as required.

Source – http://www.cookingandme.com/2014/06/
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WATERMELON COOLER

WATERMELON COOLER

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INGREDIENTS

1 1/2 pounds (4 cups) sliced seedless watermelon, rind removed
1 cup lemon sorbet
1 lemon, zested
1 1/2 cups cold water
Watermelon wedges and mint, for garnish

INSTRUCTIONS

• In a food processor, blend watermelon, sorbet, and lemon zest until very smooth. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges and mint.

Source – http://www.foodnetwork.com/
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