Eggless Chocolate Cake

INGREDIENTS

Milk   ...................... 1 cup
Sugar   .................... 1 cup
Refined flour  ........ 1 1/2 cup
Cocoa Powder ....... 3 tbspn
Baking powder ...... 1 tspn
Soda                      ...... 1/2 tspn
Vanilla extract  ...... 1/2 tspn
Oil                          ...... 3 tbspn
Lemon juice       .....  1 tbspn

RECIPE

• In a mixing bowl take milk (room temperature) & sugar. Stir till sugar dissolves.
• Sieve all the dry ingredients thrice.
• Add flour mixture in milk 2-3 tbspn at a time. Keep mixing thoroughly.
• When the mixture is smooth add vanilla essenceand oil. Mix nicely.
• At last add lemon juice. Mix one more time.
• Pour in lined baking dish. Tap nicely to remove air bubbles.
• Microwave in high power for 5 mins.

CHOCOLATE GANACHE

• Chop 100 gms of dark chocolate into small pieces.
• In a pan add 1/2 cup cream . Let it boil.
• Add cream in chocolate. Make sure chocolates are dipped nicely in cream.
• Leave for one minute.
• Stir with a whisk till it comes together and all the chocolate melts.
• Let it cool for 2 minutes before decorating the cake.

BUTTER ICING

• In 1 tspn butter add 2 tspn icing sugar.
• Mix nicely till it becomes a smooth paste.

CAKE ASSEMBLE

• Once the cake is cool cut it into two equal halves.
• Apply ganache on the lower layer first and then put the other half on top of it.
• Apply a thick layer of ganache on this layer also. with the help of a spatula spread ganache smoothly.
• Apply ganache on sides of the cake also.
• For the spider web design on top of the cake, fill piping bag with butter cream, draw a regular spiral starting from the center of the cake.
• Starting in the middle, use a tooth pick or a knife to draw lines at regular intervals towards the edge.
• Wipe the knife or tooth pick after every stroke so that the lines remain clean and regular.
• Chill the cake for 1-2 hrs before serving.

CHOCOLATE CAKE WITH ROYAL ICING

INGREDIENTS

Cocoa Powder               .....................  2 Tbspn
Boiling Water                ..................... 1/2 cup
Butter (at room temperature)  ....... 3 tbspn
Sugar                                 ..................... 1/2 cup
Eggs                                   ..................... 3
Refined Flour                ..................... 1 cup
Baking Soda                   ..................... 1/2 tspn
Baking Powder             ..................... 1 1/2 tspn
Curd                                  ..................... 1/2 cup

FOR THE ICING
Egg White                      .................... 1
Icing sugar                     .................... 100 gm

RECIPE

• Preheat the oven to 180 ^C. Grease cake tin with oil & Refined flour.
• In a Bowl, mix the cocoa powder & water until smooth. Set aside.
• Mix the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• When the cocoa mixture is lukewarm add to the butter mixture.
• Sift together the flour,soda and baking powder twice.
• Mix into the cocoa mixture in three batches, alternating with curd.
• Pour into cake tin and bake for 30-35 mins or untill a tooth pick inserted comes out clean. Cool for fifteen minutes and then invert on a plate.
• For the icing, beat egg white until stiff. Gradually add 1 tspn icing sugar at a time and continue beating until soft peeks appear. If necessary, thin with water ar add a little more sugar. Tint a small amount of icing with yellow food color.
• Cut the cake into 2 equal sizes, spread the icing between the layers and over the top. Decorate with tinted icing and chocolate.
• Chill for 1 hour and then serve.

POHA TIKKI

Poha Tikki is a very quick and easy to make Recipe. A very good substitute to the normal Aaloo Tikki.

                                                          INGREDIENTS
 Poha  ..................................... 1 cup
Bread  .................................... 3 slices 
Onion  ...................................1 medium sized, chopped finely
Jeera    ...................................1/2 tsp
Ginger garlic paste ................. 1/2 tbsp
Green chillies ........................ 1 chopped finely
Rice flour .............................. 3 tbsp
Roasted Crushed Peanuts ..... 2tbspn
Coriander leaves  ..................1 tbsp
Salt       ..................................to taste
Oil         .................................. 2-3 tbspn


                                                              RECIPE

• Soak poha in 1/2 cup water for 10 mins or until soft. 
• Dip bread in little water, squeeze out water and add it to poha.
• Now add the rest of the ingredients to this and mix well to form a thick mixture.
• Wet your palms & form this mixture into a patty (tikki) of not more than half inch thickness.
• Heat a non-stick fry pan & add just enough oil to toast the tikkis.
• Place tikkis on the pan, cook on medium heat until slightly browned on both the sides.
• Serve immediately with a tangy sauce of your choice.

SPINACH SOUP

                                                               INGREDIENTS


Chopped Spinach      ......................  2 cups
Onion chopped          ..................... 1 no.
Garlic crushed             ..................... 5-6 no.
Salt                                  .................... To taste
Black pepper powder  ................  1/2 tspn
Butter                                  ............... 2 tbspn
Milk                                     ............... 2 cups
Refined flour                  ............... 1 1/2 tbspn
Oil                                         .............. 1 tbspn


                                                                  RECIPE

• Blanch spinach in hot water. Remove and refresh in cold water.
• Heat oil in a pan, add chopped onions and sauté. Add crushed garlic, salt and pepper.
• Puree together with boiled spinach.
• Make a thin white sauce by melting butter in a pan. Then add refined flour and cook for 5-7 mins. Slowly add the milk so that no lumps are formed.
• Add the spinach puree to this and bring it to a boil. Add a little water if required.
• Correct seasonings and serve spinach soup hot.

JHATPAT HARIBHARI TIKKI

                                                                  INGREDIENTS


Boiled Potatoes            ............... 2-3 medium size
Boiled & mashed Green Peas   .......... 1 cup
Spinach Blanched & chopped   .......... 1/2 cup
Ginger Garlic paste                       .......... 1 tbspn
Green coriander                             .......... 1 tbspn
Green chillies                                  .......... 2-3
Refined flour                                   .......... 2 tbspn
Red chilli powder                          .......... 1/2 tspn
Salt                                                      ......... To taste
Garam masala                                 ......... 1/2 tspn
Aamchoor                                        .......... 1 tspn
Oil                                                       .......... 2-3 tbspn


                                                                    RECIPE

• In a bowl mix all the above ingredients except oil.
• Wet your palm with oil and form this mixture into a patty ( tikki ) of not more than half inch thickness.
• Heat some oil in a Non-stick fry pan, place the tikkis. Cook on medium heat till the crust is crisp and nicely brown. make sure that the tikkis are heated through.
• Serve immediately with a tangy sauce of your choice.  

ALMOND PUDDING

                                                                     INGREDIENTS
Milk      ........................     1/2 ltr
Eggs      ........................     3 
Bread Slices  ............... 3-4
Powdered Sugar    ....... 3 tbspn
Almond                     ....... 2 tbspn
Cornflour                 ....... 3 tbspn


                                                                       RECIPE

• Take a cake tin, grease it with oil/butter, sprinkle with a little flour and dust off the excess. Keep it aside.
• Soak almonds in hot water for five minutes. Drain, peel and crush into small bits.
• Remove the brown sides of the bread. Mash the bread slices.
• In a bowl mix the above ingredients.
• Put the mixture in the well - greased cake tin and steam for 20 mins.
• Allow the pudding to cool down properly and then refrigerate for 30 mins.
• Leave to stand for 5 mins, then carefully run a knife around the inside edge of the tins to loosen. Place a serving plate on top of the tin, bottom side up. Holding them tightly together quickly flip over.
• Decorate with chocolate sauce and serve.

CHOCO CUSTARD

INGREDIENTS


Milk                ..................  1/2 ltr
Sugar             .................. 3/4th cup
Custard Powder   ......... 3 tbspn
Britannia Cake ( Chocolate flavour)  .............. 1 pkt
Almond                 ............... 1 tbspn
Crushed chocolate biscuit  ......... 1/2 cup
Jam, Bournvita     .......... For decoration


RECIPE

• Heat milk in a saucepan. Add sugar & mix well. Bring to a boil & remove from heat.
• In a bowl mix custard powder with little bit of milk to make a fine paste.
• Add this custard powder to the milk, stir continously to avoid any lump formation. Keep aside to cool.
• Soak almonds in hot water for five minutes. Drain, peel and slice finely.
• Break cake into fine small pieces, add 2-3 tbspn of custard & mix properly.
• Refrigerate serving glasses in freezer for 5 minutes. Take out from fridge. Spread jam evenly inside the glasses. Sprinkle bournvita inside the glasses. Refrigerate glasses for 10 mins again.
• Take out the glasses. Put 1 tbspn of crushed biscuit at the base. With a spoon, press evenly & firmly.
• Fill half of the glass with custard.
• Add 1-2 tbspn cake mixture.
• Fill the glass completely with custard. Garnish with almonds.
• Chill in refrigerator for an hour before serving.

Spaghetti Cutlet

INGREDIENTS

Spaghetti .....................................  1 cup

Onion ........................... 1 medium sized

Green Chillies ................................    2-3

Grated Mix Veg ...................           1/2 cup

Coriander Leaves .............      a few sprigs

Chilli sauce ......................               1 tbspn

Grated Cheese ................                50 gms

Gram Flour (besan) .........           2-3 tbspn

Salt .................................             to taste

Garam masala powder .......            1 tspn

Boiled Potato .............  2 medium sized

Egg...................................                        2

Cornflake crumbs.......................   1 cup

Oil.................................for deep frying

METHOD OF PREPARATION

·         Boil water in a pan. Add Spaghetti, little bit of salt & few drops of oil. When spaghetti becomes soft remove from heat. Strain & let it cool. Break into small pieces with the help of a fork.

·         In a bowl mix spaghetti & the rest of the above ingredients except egg & cornflakes.

·         Wet your palm and form this mixture into cutlet shape.

·         Whisk eggs properly. Dip cutlets in eggs.

·         Coat the cutlets with cornflake crumbs, pressing them lightly with your palms.

·         Heat Oil in a pan and deep fry the cutlets on medium heat till the crust is crisp and nicely brown.

·         Serve immediately with a tangy sauce of your choice.

TIP

·         Instead of spaghetti you can also use noodlesor vermicelli (Sewain).

·         If the cutlet mixture is soggy then you can add bread crumbs.

·         For Vegetarians - Use Refined Flour (Maida) instead of egg.

AALOO TOAST

INGREDIENTS

Boiled & Mashed Potatoes    .......... 3 medium size

Chillies & ginger paste     ................ 1/2 tspn

Chopped onion                   ................ 1 medium size

Cumin (jeera) powder      ................ 1/2 tspn

Red chilli powder              ................ 1/4 tspn

Roasted & crushed Peanut    .......... 1/2 cup

Salt                                                    .......... to taste

Tamarind Paste                            ........... 1/2 tspn

Bread                                               .......... 8- 10 slices

Bhujiya                                           ........... For garnish

Oil                                                     ............ 1-2 tbspn

METHOD OF PREPARATION

·         In a bowl mix the above ingredients except bread, bhujiya & oil.

·         Spread this mixture on bread slices. Press gently with spoon to make the mixture stick properly to bread.

·         Cut the bread slices into triangle shapes with knife.

·         Heat a non - stick pan, add few drops of oil. When oil is hot add bread slices. Cook the potato side first. When crisp remove from pan.

·         Garnish the bread slices with bhujiya.

·         Serve hot with sauce.

TIP

·         You can even bake the bread slices in oven or deep fry them in hot oil.