Kerala style beef gravy

Ingredients

• Beef : 750 g 
• Onions : 2 
• Tomatoes : 2  
• Shallots : 6-7  
• Ginger : 1"
  
• Garlic : 4-5 cloves
• Lemon juice : 1 tbsp
• Pepper powder : 1/4 tsp
• Turmeric powder : 1/2 tsp
• Shredded coconut : 1/4 cup
• Coriander Powder : 3 tbsp
• Red chilly powder : 3/4 tbsp 
• Coriander leaves : 1/4 cup
• Curry leaves : 1 strand
• Star Anise : 1
• Cloves : 4
• Cardamom : 3 
• Cinnamon stick : 2 "
• Peppercorns : 5
• Fennel seeds : 1/4 tsp
• Green chillies : 3-4 
• Mustard seeds

Method of preparation

• Chop the beef to small pieces and marinate with lemon juice, 1/4 tsp turmeric powder, 1/4 tsp pepper powder and salt and keep it aside for about 15 minutes. 
• Grind star anise, cloves, cardamom, cinnamon, peppercorns and fennel seeds.
• Then mix these ground spices with marinated beef pieces along with chopped shallots, crushed ginger and garlic and pressure cook by adding 1  1/4 cup of water for 4-5 whistles.
• Then heat oil in a pan and add shredded coconut and fry until slightly brown in colour and keep it aside. And in the remaining oil saute chopped onions and green chillies till the onions become light brown in colour.Then lower the flame and add coriander, red chilly and 1/4 tsp turmeric powder and fry for about a minute. But do make sure not to burn the powder. Then add chopped tomato and fry till tomatoes are nicely done. 
• Then add cooked beef and simmer for about 10-15 minutes or till the gravy thickens. Finally add chopped coriander leaves, curry leaves and fried coconut pieces and remove from the flame after 1-2 minutes.

Thakaali sadam

Ingredients

• Onion : 1
• Tomato : 3
• Ginger garlic paste : 1 tbsp
• Garlic pods : 4
• Red chilly powder : 1/2 tbsp
• Curry leaves :  a strand
• Coriander leaves 

Method of preparation

• Soak rice in water for about 10 minutes prior to cooking it.
• In a pan, add oil,curry leaves, garlic pods and onions and fry them till transparent.
• Add ginger garlic paste and fry them till the raw smell goes off and add in the tomatoes.
• Once the oil starts to separate from them, add in the chilly powder and fry them for a couple of minutes.
• Add in the cooked rice along with salt and mix them carefully not breaking them.
• Finally garnish with coriander leaves and serve hot.

Brinjal Kootu

Ingredients

• Brinjal : 4
• Green Gram dal : 1/2 cup
• Channa dal : 1 tbsp
• Green Chilly : 2
• Coconut gratings : 2 tbsp
• Cumin seeds : 1/2 tbsp
• Sambar Powder : 1 tbsp
• Turmeric powder : 1/2 tbsp
• Curry leaves : a strand
• Mustard : 1/2 tbsp

Method of preparation

• Pressure cook both green gram and channa dal together for 4-5 whistles.
• In a wide bottomed vessel, add brinjals along with sambar powder, turmeric and salt and cover them with water for the vegetable to be cooked in medium flame.
• Grind the coconut, cumin seeds and green chilly to a paste and once the brinjal is done, add in the cooked dal and ground paste and allow them to boil for some more time.Add in water for required consistency.
• Finally season it with mustard and curry leaves.

Arachuvitta sambhar

Ingredients

• Toor dal : 1/2 cup
• Cumin seeds : 1/4 tbsp
• Garlic pods : 2
• Drumstick :1
• Small Onion : 5 to 6
• Tomato : 1
• Tamarind : A small lemon size
• Sambar Powder : 1tbsp
• Turmeric powder : 1/4 tbsp
• Mustard : 1/2 tbsp
• Asafoetida powder : a pinch
• Curry leaves : a strand

To fry and grind

• Red Chillies : 6
• Coriander seeds : 1tbsp
• Channa dal : 1/2 tbsp
• Pepper corns : 1/4  tbsp
• Jeera : 1/4 tbsp
• Fenugreek : 1/4 tbsp
• Grated coconut : 1 tbsp

Method of preparation

• Pressure cook toor dal along with turmeric, cumin seeds and garlic pods for 4-5 whistles.
• Soak tamarind in hot water and extract the pulp.
• Fry the ingredients in the 'To fry and grind section' in little oil and once cool, grind them to a fine powder.
• In a pan, add oil and sambar onion
• In a kadai put a teaspoon of oil and add small onions and fry till it turns transparent.
• To it add chopped tomatoes and mash well.
• Now add drumstick or any other vegetable, sambar powder,salt with water for the vegetable to be cooked.
• Once the vegetables are done, pour in the tamarind pulp and if needed some water.
• When this starts to boil, add in the ground powder, mashed dal.
• Let this boil for some more time and season it with mustard, asafoetida and curry leaves.

 

Sambhar

Ingredients

• Brinjal : 3 
• Tomato : 1
• Toor dal : 1/2 cup
• Tamarind : small lemon size
• Sambar powder : 1 tbsp
• Turmeric powder : 1/4 tbsp
• Mustard : 1 tbsp
• Asafoetida : a pinch
• Curry leaves : a strand
• Small onions : 4

Method of preparation

• Pressure cook the toor dal along with turmeric until soft.
• Extract the pulp from tamarind and keep it aside.
• In a wide bottomed vessel, add brinjal, chopped tomatoes, sambar powder and salt and cover them with water and cook until the vegetable is soft.
• Once the vegetable is cooked, add the tamarind pulp and bring it to boil.
• Finally add the mashed toor dal and season it with mustard, curry leaves, asafoetida and small onions.

Mutta Kulambu..

Ingredients :

• Eggs -- 4 nos.
• Onions -- slivered -- 1/2 cup
• Tomato -- chopped -- 1/2 cup
• Red chilli powder -- 1/4 tsp
• Coriander powder -- 2 tsp
• Turmeric powder --  a pinch
• Thick tamarind pulp -- 2 tsp
• Curry leaves -- 1 sprig
• Oil -- 3 tsp
• Fenugreek seeds -- 1/4 tsp
• Mustard seeds -- 1/2 tsp
• Salt -- to taste
• GG paste -- 1 1/2 tsp

For frying the egg :

• Oil -- 1 tsp
• Red chilli powder -- 1/ 4 tsp
• Turmeric powder -- a pinch
• Salt -- to taste

To grind :

• Coconut -- 1/4 cup
• Almonds -- 5 to 7 nos.

Method :

• Boil the egg for 10 minutes and peel the skin . 
• In a small pan mix oil,red chilli powder,turmeric powder and the required salt and slightly fry the whole eggs in this masala for a minute or so and keep it ready.
• In a pot add the oil and do the seasoning once it's hot. 
• Splutter the mustard seeds and then followed by fenugreek seeds,curry leaves. 
• Add the onions,GG paste and fry till its golden brown, Dump the tomatoes and cook till it's cooked thoroughly.
• Now add all the dry powders and fry for a  minute or so .
• It's time to add the tamarind pulp and mix well. Add half a cup of water and boil it. 
• Grind the coconut and almonds adding little water and mix it well with the boiling kulambu. Keep it covered for few minutes ad then finally add the fried eggs and scald well. 
• Cover it and cook for 2 minutes so that the fried eggs blends with the kulambu andd switch once it reaches the right consistency ...Njoy !!!

Rasam

Ingredients

• Tamarind :  a small lemon size
• Tomato : 1
• Pepper corns : 1 tbsp
• Cumin seeds : 1 1/2 tbsp
• Curry leaves : a strand
• Mustard : 1/2 tbsp
• Red chilly : 3
• Garlic pods : 3-4
• Coriander leaves.

Method of preparation

• Extract pulp from tamarind repeatedly adding enough water each time.
• To it add tomatoes and mash them well.
• Grind together cumin seeds, pepper corns and garlic pods and add them to the tamarind and tomato water.
• Add salt and then keep them on medium flame until it foams up on the top.
• Do not let them to boil.
• Now add chopped coriander leaves and season it with mustard, red chilly and curry leaves.
• Can use ghee for seasoning it instead of oil.

Mushroom Manchurian

Ingredients

• Mushrooms
• Maida : 1 cup
• Corn flour : 2 tbsp
• Ginger Garlic paste : 1 tbsp
• Garlic pods : 6
• Ginger : 1 "
• Red Chilly powder : 2 tbsp
• Spring onions : 2
• Green chilly : 3
• Capsicum : 1
• Tomato ketchup : 6 tbsp
• Chilly sauce : 3 tbsp
• Soya sauce : 2 tbsp
• Ajinomoto : 1/4 tbsp
• Food colouring : Optional

Methods of preparation

• Mix corn flour, maida, chilly powder, salt and ginger garlic paste with water to a thick consistency and keep them aside.
  
• Heat oil in a pan and add finely chopped garlic and fry them for less than a minute.
• To it add spring onion, ginger and green chillies and saute them on medium flame.
• Add on capsicum and fry them until its skin starts to change colour.
• Now add in Tomato ketchup,chilly sauce, soya sauce and mix them well.
• To fry the mushrooms,dip them in the batter prepared earlier making sure they are fully coated and add them to the heated oil to deep fry them till they turn golden.
• Place them on a kitchen towel to absorb excess oil.
• Then add them to the sweet and sour sauce. Garnish with freshly chopped coriander and some spring onions and serve hot.

Paniyaram

Ingredients

• Raw rice : 1 cup
• Idli rice : 1 cup
• Urad dal : 1/4 cup
• Fenugreek seeds : 1/4 tsp
• Onions  : 1/2 cup
• Green chillies : 3
• Curry leaves  : a strand
• Grated coconut : 2 tbsp
• Mustard seed : 1/2 tbsp
• Urad dal : 1/2 tbsp

Method of preparation

• Soak rice and urad dal with fenugreek seeds for 6-8 hours. Grind it to idli batter consistency. Add some salt, mix well and ferment it over night.
• Heat the pan and add oil.To it add the mustard, curry leaves, urad dal, onions and fry for 2 minutes.
• Then add green chillies and grated coconut and fry for 2 to 3 minutes.
• Add these fried items into the batter and mix well.
• Rub the kulipaniyaram pan with oil and pour the batter in each hole and cook for 4-5 minutes.
• When done, turn to the other side using a spoon or paniyaram stick and cook for another 4-5 minutes. 
• Serve hot with coconut, tomato and coriander chutney.

Puli sadam or puliyodarai

Ingredients

• Tamarind : Big lemon size
• Turmeric powder : 1/2 tsp
• Sesame oil 
• Mustard seeds : 2 tsp
• Channa dal : 2 tbsp
• Split urad dal : 1 tbsp
• Red Chillies : 6
• Asafoetida  : 1 tsp
• Peanuts : 1/4 cup
• Curry leaves : a strand

 

To Grind

• Red Chillies : 10
• Channa dal : 2 tbsp
• Coriander seeds : 2 tbsp
• Sesame seeds : 1 tsp
• Fenugreek Seeds : 3/4 tsp
• Oil  – 1 tsp

Method of Preparation

• Heat oil in a pan and fry all the ingredients mentioned in the 'To grind' section.
• Grind it to powder and keep it aside.
• Soak the tamarind in hot water and take the extract from it.
• Add the ground powder, turmeric and salt and let it boil.
• Boil until it gets thick and add the sesame oil.
• Season it by frying all the ingredients listed.
• Puliyodharai mix is ready.
• Once cooled, it can be refrigerated.

Swiss roll bowl cake

Ingredients

• Swiss cake rolls
• Vanilla ice cream : 2 Pints
• Ice cream topping of choice: 3/4 cup
• Chocolate ice cream : 2 Pints

Method of preparation

• Line a bowl with plastic wrap. 
• Cut each cake roll into equal thin slices and place in the bowl covering the bottom and the sides.
• Cover and freeze until firm.
• Spread vanilla ice cream over cake.Freeze it for atleast an hour. Spread the topping and freeze it again before spreading with chocolate ice cream. Cover it and freeze it again.
• Just before serving, remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap and cut them into wedges.

Murukku

Ingredients

• Rice flour : 3 cups
• Gram flour : 1 cup
• Red chilli powder : 3 tsp
• Asafoetida : a pinch
• Butter : 4 tsp
• Salt to taste

Method of preparation

• Sift rice flour and gram flour and mix it with red chilli powder, asafoetida, salt and butter.
• Add water in small increments and make a soft dough.
• Now take a small quantity if dough and place it in the murukku press with the star holes in it and squeeze it moving in circular motion directlt onto oil or squeeze it on a plate greesed with little oil and drop them into oil.
• Fry it till it is slightly golden yellow and not brown in medium flame.

Rava Kesari

Ingredients

• Rava : 1 cup
• Sugar : 1 cup
  
• Milk : 1 1/2 cup
• Water : 1 1/2 cup
• Food colouring
• Cashews and raisins : Hand full
• Ghee : 3-4 tsp

Method of preparation

• Fry the cashews and raisins with little ghee and place them aside.
• In the same pan, fry the rava until light golden brown.
• Add milk, water and sugar along with the food colouring and bring them to boil.
• Now add the slightly roasted rava in small increments and stir well between each addition.
• Make sure no lumps are formed.
• Add the remaining ghee and stir continuously till it forms one huge lump without sticking to its sides.
• Add the cashews and raisins and serve hot.

Ulunthu vadai

Ingredients

• Ulunthu : 1 cup
• Green chillies : 2
• Onion : 1
• Ginger : 1/2 "
• Pepper corns : 1 tsp
• Cumin seeds : 1 tsp
• Salt
• Oil  for frying

Method of preparation

• Soak Ulunthu / Urad dal for about an hour.
• Drain the water completely and grind to a smooth paste.
• Chop the onion, green chilli, curry leaves and coriander and add them to the smooth paste with salt to taste and mix thoroughly.
• Heat oil in a thick bottomed kadai and before adding the vada, ensure that the oil is hot enough by dropping in small amount of batter.
• Deep fry them till it turns golden brown in medium flame.
• Serve hot with coconut chutney and sambar.
  

Beetroot Poriyal

Ingredients 

• Beetroot : 1
• Onion : 1
• Green Chillies : 3
• Mustard : 1/2 tsp
• Urad dhal : 1 tsp
• Turmeric powder : 1/2 tsp
• Curry leaves : a strand
• Grated coconut : 2 tbsp

Method of preparation

• Peel off the skin from beet root and cut into small pieces.
• Chop the onion finely.
• In a kadai add oil and when it is hot add mustard.
• When it pops up add uradh dhal. Add onion,green chillies and curry leaves and fry for sometime.
• Then add the beetroot,turmeric powder and salt and stir fry till it is soft and cooked well.
• Keep the flame into low. If needed add water.
• Finally add grated coconut and mix well.

Vendakkai poriyal

Ingredients

• Vendakkai : 1 lb
• Onion : 1
• Green chillies : 3 
• Curry leaves : a strand
• Mustard seeds : 1 tsp
• Urad dhal : 1 tsp
• Sambar powder : 1 tsp
• Turmeric powder : 1 tsp

Method of preparation

• Wash and wipe the vendakkai with a kitchen towel.
• Cut it into small rounds.
• In a kadai add oil and when it is hot add mustard.
• When the spluttering stops add urad dhal and fry till it turns light brown.
• Add chopped onion,Green chillies and curry leaves. Fry till the onion turns brown.
• Add vendaikai pieces and stir fry on low flame till its stickiness disappears.
• Add sambar powder, turmeric and salt and stir well.
• Keep it on low flame for 5 minutes.
• Remove once well done and serve it with steamed rice.

Jalebi

Ingredients

• Urad dal : 1 cup
• Sugar : 3 cup (Syrup)
• Rice flour : 1 tbsp

Method of preparation

• Wash and soak the urad dal for 30 minuted before grinding.
• Drain the water and gring to a fine paste.
• Mix the rice flour to it and fill it in a piping bag and pipe it into hot oil.
• Soak them into sugar syrup for 10 - 15 minutes and serve hot!!

Gulab Jamoon

Ingredients

• Milk powder : 1 cup
• All purpose flour : 1/2 cup
• Unsalted butter : 3 tbsp
• Whole milk : 4 tbsp
• Baking soda
• Sugar : 1 3/4 cup
• Water : 1 1/2 cup
• Cardamom powder : Pinch

Method of preparation

Syrup:

• In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil.
• Let the syrup boil for a minute then remove it from the heat.
• Stir the syrup until the sugar is dissolved.
• Set the syrup aside.

Gulab Jamun:

• In a bowl, mix milk powder, flour and baking soda.
• Add the butter and mix well.
• Now add milk to make soft dough. The dough will be sticky.
• Let the dough sit for a few minutes. Milk powder will absorb the extra milk. If the dough is dry, add more milk, as the dough should be soft.
• Knead the dough.
• Grease your hand with butter so that it does'nt stick to your hand.
• Divide the dough into equal portions and roll them into round balls.
• Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 ½ inch of oil. 
• Fry it till golden brown. While frying keep rolling the gulab jamuns around so they are evenly browned.
• Transfer the gulab jamoon into the syrup solution.
• The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving.

Peas Pulao

Ingredients

• Basmati Rice : 2 cups 
• Green Peas  : 1/2 cup
• Cumin seeds : 1/2 tsp
• Bay leaves : 4
• Cloves : 5
• Cinnamon sticks : 1"
• Onions : 1 julienned
• Green chillies : 3 slit lengthwise
• Ginger garlic paste : Optional.
• Mint and Coriander : Chopped.

Method of preparation

• Wash the basmati rice and soak for about 10 minutes before cooking.
• In a shallow open pan, heat oil and add cumin seeds, bay leaves, cloves, cinnamon sticks, green chillies and green peas. Saute for couple of mins.
• Now add onions and fry until they turn brown.  
• Add mint and coriander leaves.
• Now add rice and fry for a minute and the cook it adding water in the ratio (1:1 1/4)
• Serve Hot with Raita or any gravy. 

Tip : A cube of Vegetable stock can be added instead of adding plain water.Enhances the taste a bit more.

Banana cake

 Ingredients

• Butter : 125 g 
• Light soft brown sugar : 150 g
• Eggs : 2
• Very ripe bananas mashed :3
•  Plain flour : 250 g
• Baking powder : 1 tbsp
• Grated nutmeg : 1/2 tbsp

Method of preparation

• Preheat the oven to 180C .Grease a 1kg-capacity loaf tin and line the base with baking parchment.
• Beat the butter and sugar together until fluffy and pale in colour.
• Beat in the eggs, a little at a time, beating well after each addition.
• Add the bananas to this mixture.
• Sift the dry ingredients together with a pinch of salt and then fold gently into the banana mixture. (It is important to fold the dry ingredients in gently until just incorporated, rather than simply stirring.)
• Transfer the mixture into the prepared tin and bake for 50-60 minutes or until a skewer placed in the middle of the cake comes out clean and dry.
• Transfer to a wire rack to cool. (Resist cutting it for 30 minutes or it might crumble.)
• Serve the sliced loaf with peanut butter and whipped cream.

Dhaba style mutton gravy

Ingredients

• Mutton : 1/2 kg
• Onions : 2
• Ginger garlic paste : 1 tbsp
• Tomatoes : 2  
• Ghee : 2 tbsp
• Curd : 1 cup
• Garam masala : 1 tbsp
• Powdered Pepper : 1 tbsp
• Cumin seeds : 1 tsp
• Chilli powder : 1 tsp
• Green chilli : According to taste

Method of preparation

• Heat oil in a heavy bottom pan, add the onions and cumin seeds and fry till golden brown.
• Add the ginger garlic paste and fry again for 2-3 minutes.
• Add tomato puree and fry till masala separates.
• Now add the curd and mutton together along with the ghee, garam masala, chilli powder and salt and pepper.
• Transfer the contents to a pressure cooker and give 8-9 whistles.
• Open cooker and check if mutton is done, transfer to the same heavy bottom pan and cook it to the desired consistency ( gravy/dry) and serve hot.

Ennai Kathrikai

Ingredients

• Brinjal : 6-7 ( slit in to four)
• Sessame oil : 4 tsp
• Tamarind : Size of big lemon 

Seasoning

• Mustard :1 spn
• Toor Dal : 1 spn
• Chana dal : 1 spn
• Urad dal : 1 spn
• Red Chilli : 2
• Asafoetida :1/2 spn

Fry & Grind

Fry these in Sessame oil and grind in to paste.

• Channa dal : 1 spn
• Coriander seeds : 1 spn
• Red Chilli : 3
• Pepper corns : 5
• Fenugreek seeds : 1/2 spn
• Coconut : 1 spn
• Jeera : 1spn
• Ginger : 1/2 piece

Method of preparation

• Extract the pulp from tamarind and keep it aside.
• In sessame oil, add all the ingredients for seasoning along with  brinjal and let it fry for 5 minutes.
• Then add the extracted pulp and let it boil for another 6-8 minutes.
• Once the gravy is thick, add the grinded mixture and boil for sometime.
• Garnish and serve with Curry leaves.

Gobi Manchurian

 

Ingredients

• Cauliflower : 1 split into florettes
• Plain flour : 1/4 cup
• Cornflour : 3 tbsp
• Ginger paste : 2 tbsp
• garlic paste : 1 tbsp
• Red chilli powder : 1 tbsp
• Food colouring : A pinch
• Spring Onion : 1 bunch
• Soya sauce : A splash
• Tomato sauce : 2 tbsp
• Chilli sauce : 1 tbsp
• Capsicum : 1 

Methods of preparation

• Wash the florettes in hot water and drain excess water using kitchen towel.
• Make a thick batter with corn flour,plain flour,food colouring and salt.
• Dip the florettes in the batter and deep fry in hot oil for about 5 minutes.
• In a pan,saute the onions along with ginger and garlic paste.When half cooked,add capsicum and fried cauliflower florettes.
• Add a splash of soya sauce, chilli sauce and tomato sauce and mix well.
• Garnish with freshly chopped coriander and finely chopped spring onions.

Chocolate Fudge Gateau

Ingredients

• Unsalted butter : 225g
• Dark Chocolate : 85g
• Muscovodo Sugar : 225g
• Eggs : 4
• Self raising flour : 225g
• Soft vanilla fudge: 115g finely chopped

Icing

• Unsalted butter : 175g
• Icing sugar : 280g
• Single cream : 3-4 tbsp
• Light muscavado sugar : 55g
• Cocoa powder : 1 tbsp

Methods of preparation

• Preheat the oven to 180C/350F/Gas mark 4.Lightly oil and line the base 2x20 cm/8 inch shallow,round cake tins with baking parchment.
• Melt the chocolate in a heatproof bowl set over a saucepan of gently shimmering water.
• Cream the butter and sugar together until light and fluffy,then gradually add the eggs,beating well between each addition and adding a little flour after each addition.
• When all the eggs are added,stir in the melted chocolate and then the remaining flour and mix lightly together.
• Stir in the fudge pieces,then divide between the prepared cake tins and smooth the tops.
• Bake in the preheated oven for 35-40 minutes or until the top springs back.
• Remove and leave to cool before turning out onto wire racks and discarding the lining paper.

Icing

• Beat the butter for the icing until soft and fluffy, then gradually beat in the icing sugar,adding a little cream as the mixture becomes stiff.
• Add the muscavado sugar with the cocoa and stir lightly.
• Stir in sufficient of the remaining cream to give a soft spreadable icing.
• Sandwich the two cake sheets with a part of the icing and spread the remaining on the top and around the sides for an attractive finish.
• Can be served with or without icing.

Victoria sandwich cake

Ingredients

• Unsalted butter :  175g
• Caster sugar : 175g
• Eggs : 3
• Self raising flour : 175g
• Filling : Jam or lemon curd

Methods of preparation

• Preheat the oven to 180C/350F/Gas mark4.
• Grease 2x20 cm sandwich tin with a little butter and line the bases with baking parchment.
• Put the butter and sugar in a mixing bowl and cream together until the  mixture is light and fluffy.
• Sift the flour and carefully add it to the mixture,folding it in with a metal spoon or a palette knife.
• Divide the mixture between the prepared sandwich tina nd smooth over with the palette knife.
• Bake in the centre of the preheated oven for 25-30 minutes until well risen and beginning to shrink from the sides of the tin.
• Remove from the oven and let them stand for 1 minute.Use a palette knife to loosen the cakes from the edge of the tin.
• Turn the cakes out onto a clean towel and remove the lining paper.
• Invert the cakes and leave them to cool for 35-40 minutes.
• Sandwich together with jam or lemon curs and sprinkle over with sugar.

Halloween Kids cup cake

Ingredients

• Unsalted Butter : 115 g
• Caster sugar : 115g
• Eggs : 2
• Milk : 1 tbsp
• Vanilla Essence : 1 tbsp
• Self raising flour : 175 g

Icing

• Icing sugar
• Food colouring

Method of Preparation

• Preheat the oven to 200C/400F/Gas mark 6.
• Line a shallow muffin tin / baking tray with 12 cup cake paper cases
• Place the caster sugar and butter in a bowl and cream together until pale and fluffy.
• Stir in the milk and vanilla essence and then carefully fold in the flour.
• Divide the mixture between 12 paper cases and bake in the preheated oven for 12 - 15 minutes or until well risen and golden.
• When the cakes are baked,transfer it to a wire rack and decorate it with icing.

Icing

• Sift the icing sugar in a bowl and stir in hot water drop by drop to make a thick icing.
• Add desired food colouring and spread on the cake.
  

Spring Roll

Spring roll wrappers are available as paper thin sheets and are sold as fresh sheets or frozen. If you are making  spring rolls with frozen wrappers, defrost them before using. To prevent drying of the sheeets, place them on a moist kitchen towel and always keep them covered with one portion of the towel.If you plan to roll up the spring rolls and then wait for a while before frying them, keep the rolls under a moist towel too. 

 

Ingredients 

• Frozen Spring roll sheets
• Onions : 1
• Carrot : 2
• Beans : 4-5
• Sweet Corn : 1/2 Cup
• Grean Peas : 1/2 Cup
• Boiled potato : 1
• Ginger Garlic Paste : 2 tbsp
• Salt : According to taste
• Any other vegetables of your choice.

Method of preparation

• Saute the onions until golden brown and add ginger garlic paste and fry for couple of minutes.
• Cut the vegetables lengthwise and fry them until slightly soft.Don't overcook them.
• When cold, place the mixture at one end of the spring roll sheet and roll them carefully.
• Seal them at the ends with beaten egg or oil.
• Let the oil heat before putting the spring rolls in it.Place 3 - 4 spring rolls at a time and fry until golden brown on either side.
• Place the spring rolls on a kitchen towel to drain the excess oil.
• Serve with tomato sauce or chutney of your choice.

Vanilla Rose Cup Cake

Ingredients

• Unsalted Butter : 115 g
• Caster sugar : 115g
• Eggs : 2
• Milk : 1 tbsp
• Vanilla Essence : 1 tbsp
• Self raising flour : 175 g

Icing

• Unsalted Butter : 100g
• Icing sugar : 160g
• Vanilla essence : 1 tbsp

Method of Preparation

• Preheat the oven to 200C/400F/Gas mark 6.
• Line a shallow muffin tin / baking tray with 12 cup cake paper cases
• Place the caster sugar and butter in a bowl and cream together until pale and fluffy.
• Stir in the milk and vanilla essence and then carefully fold in the flour.
• Divide the mixture between 12 paper cases and bake in the preheated oven for 12 - 15 minutes or until well risen and golden.
• When the cakes are baked,transfer it to a wire rack and decorate it with icing.

Icing

• Beat butter till smooth and creamy and add sugar till light and fluffy.
• Stir in the vanilla essence and whisk on low speed till mixed then on high speed till frosting is smooth and glossy. 
• Fill the icing in a piping bag and decorate the cake with the desired nozzle.

Doodh Peda

Ingredients:

• Milk Powder : 2 cups
• Condensed milk :  1 can
• Butter : 1/2 cup unsalted
• Nuts : Optional
• cardamom : powdered cardamom

Method of Preparation :

• Microwave the butter in a wide bowl for a minute.
• Sieve and add the milk powder and condensed milk and mix them gently. Just fold everything.
• Now microwave the whole mixture for 4 minutes ,taking it out every minute and mixing it gently and evenly.
• Finally add the ground cardamom powder into it.
• After that let it cool until you can handle the mixture in your hand.
• Take  a wide plate and grease it.
• Now make a round balls out of the mixture using your hand and flatten them to form pedas and place it in the greased plate so that it doesn't stick to the bottom.
• And just decorate them with your favorite nuts and store it in an airtight container to prevent cracking.

Chocolate Rose Cup Cake

Ingredients

• Softened Butter : 85g 
• Caster Sugar : 100g 
• Eggs : 2
• Dark Chocolate chips : 55
• Self-raising flour : 225g 
• Cocoa powder : 25g 

Icing

• Unsalted Butter : 100g
• Icing sugar : 160g
• Dark Chocolate : 75g

Method of Preparation

• Pre heat the oven to 200C/400F/Gas mark 6.
• Line a shallow muffin tin / baking tray with 18 cup cake paper cases
• Beat together the butteer and sugar until pale and fluffy.
• Gradually add the eggs, beating after each addition .Add little flour to it if the mixture begins to curdle.
• Then fold in the chocolate chips.
• Sift together the flour and coca powder and fold in the mixture with a metal spoon or palette knife.
• Divide the batter equally between the cases and bake in the pre heated oven for 20 minutes, or until well risen and springy to the touch.
• Let it to cool down on a wire rack.

Icing

• Beat butter till smooth and creamy and add sugar till light and fluffy.
• Stir in the melted chocolate and whisk on low speed till mixed then on high speed till frosting is smooth and glossy. 
• Fill the icing in a piping bag and decorate the cake with the desired nozzle.

Rava Laddu

Ingredients

• Rava /Semolina : 1 cup
• Powdered Sugar : 1 cup
• Ghee : 25 gms
• Milk : Optional
• Cardamom powder : a pinch
• Cashew nuts : 10
• Raisins : 10

Methods of preparation

• Heat ghee in a pan and once it is hot, roast cashews and raisins.Once the cashews baloon up,take them out.
• Add the remaining ghee and roast the Rava under medium heat for a couple of minutes.
• Mix the roasted rava,cahews and raisins to the powdered sugar in a bowl.
• Take small amount of mixture in your hands and clump it to make balls.If required add milk at this stage to form balls. 

         Caution : Do not burn the rava.

Mysoorpak

Ingredients

• Gram flour  : 1 cup
• Sugar        : 2 1/2 cups
• Ghee         : 2 1/2 cups

Method of Preparation

• Sieve the gram flour and dry roast in a pan for couple of minutes.
• Prepare the sugar syrup by adding just enough water to cover the sugar in a thick bottomed pan for a couple of minutes, until the sugar dissolves completely.
• Now add the gram flour slowly in small amounts stirring continuously making sure no lumps are formed.
• When the mixture starts to boil start adding ghee in small increments maintaining the heat in level 3/4 (Medium).
• Once all the ghee is added continue stirring for some time until the mixture turns to form a lump without sticking to the edges of the pan.
• Now transfer the contents to a greased pan and spread it evenly .Cut into desired shape when hot.