Chocolate Almond Cup Cake

Chocolate is everyone's favourite , starting from a kid to an adult..The combination of chocolate and almond is really amazing…

These cupcakes are really really delicious, mouth-watering and quick to make…

I have attached step by step pictures to make it easier for you ppl…

Ingredients:

1. Maida                                    1 cup

2. Butter                                   70gms

3. Powdered Sugar                 1/2cup

4. Vanilla Essence                   1/2 tsp(optional)

5. Milkmaid                             1/2 cup
6. Baking Powder                  1 tsp
7. Baking Soda                      1/2 tsp

6. Melted Chocolate               3-4 tbsp

7. Coarsely grounded almond       1/4 cup

8. Cooking Oil                           1 tbsp

Method:

1. Pre-heat the oven at 180C for 10 mins, Grease the Cup Cake tin with butter and dust it with little maida. Remove the excess maida by tapping it.

2. In a bowl add butter

3. Add powdered sugar

4. Beat them little soft. Don’t over beat the batter…

5. Then add vanilla essence and milkmaid, Mix it nicely

6. Add Maida, baking powder and baking soda

7. Finally melted chocolate

8. Almond(Just give it a quick mix with a spatula)

9. Fill in the cup cake tin..

10. Bake them at 180C for 15 mins and then reduce the temperature to 150C for another 10 mins…

Chocolate Almond Cup Cakes are ready,…

For the decoration:

Ingredients:

1. Melted Butter 2 tbsp

2. Powdered sugar 5 tbsp

3. Melted Chocolate 1 tbsp

4.Sliced Almond

5. Cherries

Method:

1. Add the butter and sugar, mix it nicely and add melted chocolate.

Fill it in a pipping bag or a cone made of plastic cover and decorate as you wish...

Notes:

1. Don't over beat the batter at any stage.

2. You can increase the amount of melted chocolate if you like, just a tsp.

3. Buy chocolate bars and melt in the oven or using the double boiler method.

4. Double boiler method means : Take a vessel and full it up with water half way through, then take a smaller vessel than the previous one and place the chocolate in the second one. 

Keep stirring as it melts...

Paneer Tikka - Starter ( Made on tawa)

Paneer Tikka is the most loved Veg Starter...

I was always upset because they usually say it can be made only in a oven. I wanted to make it on a tawa or a non-stick pan.

I know it is not compulsory to have an oven in everyone's house, as we don't use it daily...

So this is a recipe which can be made on a tawa or a non-stick stick pan..

I have added besan /Gram Flour only to hold the mixture together.

Aloo Matar/ Potato with Green peas Masala

Yet another easy and rich gravy for chapati..
It is normally made without cream on usual days , but when there are guests at home you need to make something special from the usual ones..
So there is a twist of using fresh Amul cream ...
I have made both versions at home and the result was just wow...

Khichdi for kids

The most difficult job in this world is feeding your baby . Every mother would be happy only when their babies are fed with good and healthy food . It's important that kids enjoy the food they eat .
This Khichdi is healthy, light and quick to make when your kids are really hungry.
You can add vegetables also to this Khichdi.
Just a extra spoon of Ghee would do wonders.
Avoid using green chilli for babies below 1 year.
It would taste good without chilli too.
Make it in a semi- solid consistency so that it would be easy for them to have and enjoy their meal.

Home made Vanilla Ice-cream

Wanted to try Ice- Cream at home...Finally made it...
I have made this ice- cream using custard powder ( vanilla flavour). You can make it with any flavour of ur choice..

Chilli Chesse Toast

The weather is becoming cold and you would like to have something chessy and hot...
Here it is very easy to make Chesse toast ..
There are different versions of this toast with green chutney and all... But I prefer this simple method... Because it can be made in just minutes if you have all the ingredients in your kitchen...

 Please try and give me your feedback

Pineapple Cake

We all make Vanilla sponge cake very often at home..

It's simple and very easy to make .

This version of pineapple Cake is also similar to the sponge cake , the only difference is the essence and pineapple slices used along with the sugar syrup.

 Here is the video to make your work even more easier...

Tutti-Fruity Biscuits

I love baking something new. Wanted to make something for my little prince , something different from the usual one.
These biscuits have the flavour of rose in them. Tutti-Fruity in every bite along with the cashews is like a real treat.

Here it is ...

These biscuits are made with a combination of both wheat and maida flour.
You can make them either using wheat or maida flour also.

Baby Corn Pakoda

I like to experiment on different varieties of veg starters.. Wanted to make something easy , tasty and a quick starter on a rainy day..

I saw a pack of baby corn and decided to make this starter..

Please give a try it tasted really good .
A good dish for kids too...

Punjabi Style Dum Aloo

Dum Aloo is a Rich North Indian Gravy. The Baby Potatoes are cooked with the richness of onion and tomato purees, Along with cashew and fresh cream.

It is a quick recipe. You can make it for your family or guests coming home . You can have it Chapati or Jeera Rice.

Here is the video for Dum Aloo

Ingredients:

1. Baby Potatoes               250gms

2. Onion(Medium)            2

3. Garlic                            6-7 pods

4. Ginger                           1/2inch


5. Green Cardamom          1

6. Cinnamon                      very small piece

7. Clove                            1

8. Cashew Nuts                8-10

9. Jeera                             1/2 tsp

10. Dry Red Chili             2

11. Black Pepper              1/4 tsp


12. Tomato(medium)      3

13. Fresh Cream             1- 1 1/2 tbsp

14. Turmeric Powder      a pinch+ a pinch

15. Kasuri Methi         1 tsp

16. Ghee

17. Salt

18. Coriander leaves handful


Method:

1. Wash the baby potatoes. And boil them in water with a pinch of turmeric powder and salt until they turn soft .


2. Just saute Jeera,Black Pepper, Green Cardamom, Cinnamon, Clove, Onion, Cashew Nuts, Red Chilli all one by one.

3. Peel the skin from the potatoes and keep them aside.

4. After the onion mixture is cooled grind it into a smooth paste using little water.

5. Grind the tomatoes into a smooth paste.

6. In a pan add Oil/Ghee then add the Onion paste . Saute it nicely until the oil/ ghee leaves the pan.

7. Then add the Tomato paste . Mix it nicely and let it cook for 2 mins.

8. Meanwhile just toss the baby potatoes in Oil/Ghee for 2 mins and keep them aside.

9. Then in the onion and tomato mixture add kasuri methi, turmeric powder and mix well.

10. Add in the potatoes . See to it all the potatoes are covered in the mixture. If required add water.

11. Finally add fresh cream and garnish with coriander leaves.


Notes:
If you don't have Cream, Soak 10-12 cashews in warm milk and grind it into a fine paste.
This does not include the cashews used in the onion paste.

Cheesy Potato Balls

Crispy Veg Balls

Veg Starter------Cauliflower Pakoda

Mushroom 65

I have tried a different variety with different ingredients while making Mushroom 65. I promise you people will really love this recipe with a hot cup of Tea or Coffee.

Everyone at home loved it and the plate was empty within minutes....

My son ran coming into the kitchen and standing with the plate.. Amma mummum super ... Please give me more... And yes all the effort put in to make the recipe was a great success...

My dear Friends please try this recipe ....

Ingredients:

1. Mushroom                                   250 gms

2. Onion                                            for garnishing

3. Curry  Leaves                               a handful

To Marinate:

1. Maida                                                3 tablespoon

2. Corn Flour                                         2 tablespoon

3. Curd                                                   1 1/2 tablespoon

To grind:

1. Onion                                                1

2. Garlic                                                8 pods

3. Ginger                                              1/2 inch

4. Pepper ( Black)                               1 tsp

5. Coriander Leaves                           a handful( only the leaves dont use the stem)

6. Jeera                                                 1/2 tsp

7. Salt

To Soak and Grind:

1. Dry Red Chilies                              3-4

2. Hot boiling water                          1/2 cup

Soak the red chilies in hot boiling water and grind them after 15 mins into a fine paste. 

Method:

1. Take a bowl add maida, cornflour and curd . Mix them together with little water. 

2. Now add the grounded paste of onion with little salt. Keep in mind you have already added salt to 

the paste while grinding.

3. Add the chili paste to the mixture.

Note:

Don't add the paste fully as it may be spicy. Just add little by little according to your level and taste.

4. Once this is done, sprinkle some water, don't make the

marination to runny. It is OK if it stays thick.

5. Cut the mushroom into small pieces.I used them along the stem . 

6. Mix the mushroom with the marination. See to it, that each and every mushroom is covered with the masala.

7. Leave it for 10 mins.

8. Mean while heat oil in a kadai. Once it is hot,Drop the mushroom one by one. Don't drop them in 

groups because they will stick with one and another.

9. Take them out on a tissue paper , so that the extra oil is absorbed.

10. If you like fry a handful of curry leaves too.

Your Mushroom 65 is ready........

Cake Flavoured with Cardamom and Lemon Juice

It was my Hubby's Birthday and I wanted to try something different from the usual vanilla sponge cake and Pineapple cup cakes.

Very simple, the taste of Green Cardamom is really good plus the essence of lemon in it.

This cake is light , fluffy and good  in Taste with less sugar in it.

Ingredients:
1. Maida                          1 cup
2. Corn Flour                   3 Tablespoon
3. Baking Powder            1 teaspoon
4. Baking Soda                 1/2 teaspoon
5. Coco Powder               1 teaspoon(optional)
6. Lemon Juice                 1 1/2 tsp
7. Green Cardamom Powder     1/2 tsp + a pinch
8. Milkmaid                                    1/2 tin
9. Water                                         1/4 cup
10. Butter                                       50gms
11. Sugar                                         1/4 cup (Less or more depends on your taste ) Powdered

Method:
Preheat the oven at 180c for 40 mins. 10 mins for preheating and 30 mins baking.

Please have a look at the mode whether the cake will be cooked from top and bottom, only from top or only from bottom.

For the first 10-15 mins the cake should be baked from both the ends and in the final 10-15 mins from bottom alone.
This will help you to get a cake which is not burnt from the top.

Grease a 7 inch tin with butter and sprinkle little maida .



1. Sieve the maida, cornflour , baking soda, baking powder and coco powder twice. Set aside.

                    
2. Now take butter in a bowl add in the powdered sugar. Using a electric blender , blend it until you get the creamy texture of the butter. Don't over beat.

3. Now add in the milkmaid, lemon juice and green cardamom powder. Beat it once so that all ingredients are mixed evenly.

4. Now add the dry ingredients( Maida, cornflour, baking....) little by little at a time. At a point the batter will become tight . After you add the dry ingredients fully add the 1/4 cup of water . You will
attain a batter of dropping consistency.




5. Add the batter to the tin. Tap the tin so that the batter is evenly distributed.

Place the tin in the oven . The time in the oven now is 30 mins.

After 10-15 mins turn the mode , so the cake is cooked from the bottom alone and set the temperature to 150c .

After 25 mins have a look at the cake . Take a tooth pick insert it at the center of the cake . If the stick comes out clean without any batter to it, your cake is ready.

Garnish it with cherries and dust powdered sugar if required.

If you feel the flavour of Green Cardamom is less you can adjust it according to your taste. Taste the batter  before you pour it into the tin. Adjust the sugar according to your taste.

How to Make Soft Chapati's/ Phulkas without Oil

I have been getting lots of request for making soft chapati's without oil and here is the technique.

Trust me I never made chapati at home before marriage , Where it was a must to make chapati's daily as we are Marwaris and there is no day without chapati.

But after marriage as we were in Mumbai, My husband used to take chapati daily for lunch and my practise began from there.

Now everyone at home loves the chapati's I make ........ The first request of my family and relatives is:::::: Kajal will you make chapati's tonight for dinner.....  And how can I say Nooo

Here it is with pictures:

Ingredients:

1. Wheat Flour              1 cup

2. Salt                             a pinch

3. Normal Water          1/4 cup or less depends on the flour

Method:

1. Take a bowl add in the flour and salt . Knead it into a soft dough using water.

2. When ever you knead the dough be careful while you add water. Add water little by little. Dont make the dough too sticky. Knead the dough 15 mins before you want to make them. Once you have the dough ready sprinkle few drops of water on the dough and cover it with a plate. Leave it aside for 15-20 mins.

3. Now as usual take a small part of the dough roll it into a round chapati.( sorry I dont have the pictures of the dough). Use less dry wheat flour when you make the chapati.

4. Heat the tava. See to it , it is hot enough. Place the Chapati on the tava . So the top side which you can see is the first side. Given below is the picture...( Flame high)

5. Turn the chapati to the other side when it is half cooked like this:( Flame High)

This is your second side

6. Now the other side is half cooked like this , flip it to the other side lower ( Flame Low) , take a clean cloth gently press the corners of the chapati . If everything is perfectly done at this stage your chapati will raise like a puri...

7. Take it out and apply oil or ghee as required.

Matar Paneer/ Peas and Paneer Gravy

Matar or Patani is a easy to cook vegetable which tastes good in gravy or rice. I am a very big fan of Paneer and my son to loves it... So after trying Paneer wrap, Veg Kadai , I prefered a rich dish with a creamy texture .............

This dish is very easy to make , takes less effort and the outcome is perfect...

I had some Gravy left over in the morning . I added little water made it little runny and had it for puri.... My son loved it ..........

Hope you and your family will like it ..............

Here is the recipe:

Ingredients:

1. Paneer                                   1 cup

2. Green Peas/ Matar              1 cup

3. Onion                                     1 Medium

4. Tomato                                 3-4 (medium sized pureed)

5. Red Chilli Powder                1/2 tsp

6. Coriander Powder               1/2 tsp

7. Turmeric Powder                 a pinch

8. Salt

9. Butter                                    1/2 tsp+ 1 tsp oil

10. Coriander Leaves                to garnish

To Grind:

1. Onion                            2 Medium

2. Garlic                                     6-7 pods

3. Ginger                                    1 inch piece

4. Green Chilli                           1 no

5. Dry Red Chilli                        1 no

6. Black Peppercorns                1/2 tsp

7. Green Cardamom                 2 no

8. Cinnamon                          1 small piece

9. Jeera                                   1/2 tsp

10. Cashew Nuts                     10-12

Method:

1. Gather all ingredients under To grind and Grind them into a fine paste by adding little water. This paste gives you a very nice aroma and taste to your gravy. See to it there are no pieces of cashew left over.

2. Boil Green Peas separately. Cook until they turn soft .

3. Now take a kadai add butter and oil. Be careful so that the butter does not turn brown.

4. Slice the onion length wise into thin stripes. Add onion to the butter , saute until they turn pink.

5. Now add the grounded onion paste. Cook until the raw smell leaves. It usually takes 4-5 mins.

6. Now add in the spices( red chilli powder, coriander powder and turmeric powder). Add a cup of water and mix it nicely . When it comes to boil add in the boiled peas .

7. Cook for a min and then add the tomato puree. Cook for 5 mins until the raw smell is gone. 

8. Cut the paneer as you wish. I kept it as long pieces you can also cut them into cubes.

9. Add the paneer mix it gently. Garnish it with coriander leaves.

10. To give a more nice texture to the gravy, Take 2 pieces of paneer and scrap them inside the gravy.

11. This Gravy goes well with Chapati and Rice too....

Enjoy.................

Paneer Wrap

I wanted to try a different recipe with paneer this time. Something which is tasty, easy to make and light.

This recipe has given a boost to my passion for cooking, Because it was super hit......

Here comes the recipe:

Ingredients:

1. Paneer                                                           250gms

2. Curd                                                               2 tablespoon

3. Ginger+Garlic paste                                    1/2 tsp

4. Jeera Powder                                                1/4 tsp

5. Red Chilli Powder                                         1/2 tsp

6.Turmeric powder                                           a pinch

7. Capsicum                                                       1/4 cup( thin slices)

8. Onion                                                              1 large + 1/2

9. Garam Masala                                               1/4 or less tsp

10. Kasthuri Methi  (leaves)                                1/2 tsp crushed

11. Tomato Ketchup                                          as required.

12. Butter

13. Chapati                                                             4 no.s

 For Green Chutney:

1. Green Chillies                                  3-4 (according to your spice level)

2. Coriander Leaves                            a handful

3. Jeera                                                   1/4 tsp

4. Garlic                                                  1-2 pods

5. Salt

Method:

1. Cut the paneer into small cubes. Grind 1/2 onion into fine paste. Add curd, onion,ginger+garlic paste, jeera powder, turmeric powder, half of the chilli powder, kasuri methi leaves and salt. Mix it nicely.

2. Add the paneer cubes to this curd mixture. Leave it for 20 mins.

3. Meanwhile, put all the ingredients under green chutney in the mixer and grind it into a fine paste.

4. In a pan , add butter, Sliced onion, Capsicum . Saute until they are soft. Now add in the marinated paneer into the pan. Toss it nicely.

5. Add the remaining red chilli powder, garam masala and toss it nicely.

The mixture should be dry .

Now the mixture is ready and the green chutney.

6. Take a chapati. Add 1/4 tsp of green chutney or according to your taste.

7. Then spread 1/4 tsp of tomato ketch up. Finally at the centre of the chapati lengthwise add the paneer mixture. Just close the 2 sides at the centre. cut it into half.

* be careful that the mixture does not drop out.

8. Heat a tawa. Add a tsp of butter.

Keep these wraps on the tawa for few seconds and flip it on the other side.

Your tasty , delicious Paneer Wraps are ready.

Dry Baby Corn with a Rich Flavour of Pepper

Once when we went to a restaurant to have dinner. My Husband ordered baby corn starter.

From then I wanted to make something different with Baby corn which is Dry, Crispy with less oil and yes tasty tooo.

So from the very little experience I have gained from Cooking I have tried out this recipe .

Ingredients:

1. Baby Corn                                              4-5

2. Capscium                                              1/4 cup

3. Onion( Ordinary/ Spring Onion)       1 Medium/ 2-3 Spring Onions'

4. Tomato Ketchup                                    1 to 1 1/2 tsp

5. Soya Sauce                                            1 to 1 1/2 tsp

6. Maida                                                     2 Tablespoon

7. Corn Flour                                              1 Tablespoon

8. Pepper  Powder                                    1 Tablespoon+ 1/4 tsp

9. Green Chilly                                           1

10. Salt

11.Oil

Method:

1. Cut the baby corn into 1/2 inch . You can cut the 1/2 inch baby corn into 4 pieces or 2 pieces of your choice.

2. In a bowl mix maida , corn flour , 1/4 tsp pepper and salt. Add little water add make a thick paste.

3. Add baby corn into the thick paste. Let it remain soaked for 15mins.

4. Slice the onion length wise. 

5. Add little oil in a non-stick pan. I am mentioning non-stick pan because when you fry the baby corn it would stick to the bottom of the pan.

6. Once the oil is hot , Fry the marinated baby corn . It would stick with one and another , but don't worry you can separate them with a spoon or ladle.

7. Fry them until they turn brown. Once it turns brown. Turn off the flame.

8. Transfer it to a plate. Add little oil in the same pan. Add curry leaves , onion and green chilly. 

Saute until the onion turns brown. Now add in the thinly sliced capsicum. Close the lid and cook for 2 mins.

9. Now add the tomato ketchup, soya sauce  and pepper powder. Toss it nicely until it mixes evenly. Cook for a min and then add the fried baby corn . Toss it with little bit of salt. Sprinkle little bit of water . Close the lid and cook in a medium flame until the baby corn turns soft. If you feel the baby corn is not cooked , sprinkle little water and cook.

10. See to it you don't add lot of water. Once the baby corn is cooked and becomes soft. Just cook  it in high flame for a min and turn off the flame to make it little crispy.

Your Fried Baby Corn is ready.

Matar ka Pulao / Green Peas Pulao

Simple yet very tasty and healthy recipe made with fresh green peas , with a very good flavour of mint/pudina.

This is a one pot meal which can be quickly made and packed for your loved ones.

Ok now to the recipe..............

In the pic is Peas Pulao and Fried Baby Corn with Rich Flavour of Pepper

Ingredients:

1. Rice (Ordinary/ Basmati)                                                         1 cup

2. Green Peas                                                                                 1/2 cup

3. Onion                                                                                           2 (Medium)

4. Potato                                                                                         2

5. Cashew                                                                                       10-12

6. Ginger and Garlic                                                                       1/2inch + 6-7 pods

7. Pudina/Mint                                                                              a handful

8. Green Chillies                                                                             3-4

9. Turmeric Powder                                                                    1/4 tsp

10. Bay leaf

11. Cinnamon 

12.Cardamom                                                                              2

13. Ghee 

14. Oil

Method:

1. Soak rice in water for 15 mins. Slice 1 onion length wise and keep it aside.

2. Grind Mint/Pudina , Ginger, Garlic , Onion and Green Chillies into a fine paste. Add little water to make it smooth.

3. In a Kadai add oil+Ghee , bay Leaf, Green Cardamom, Cinnamon, Sliced onion, Cashew. Saute until the Onion turns pink. Add in Salt .

4. Add the grounded paste . Saute till the raw smell goes add the turmeric powder. Now add in the Green Peas and Potato . Cook for  2 mins and turn of the flame.

5. In a pressure cooker / rice cooker add the raw rice along with the peas masala. Add 2 cups of water. Cook for 2-3 whistles.

Green Peas Pulao is ready.

Kanda Poha/Aval Upma

Poha or Aval is flattened rice which swells when added to Hot water. There are lot of variety of Poha/ Aval available . According to my experience its good if you use Poha/ Aval which is in the pic below....

You will get the thin variety also available but those usually take long time to cook.

Ingredients:

1. Poha/ Aval                                              1 cup

2. Onion                                                       1

3. Green Chilly                                            2

4. Fried Ground Nut(without skin)         1/4 cup

5. Curry leaves

6. Coriander  Leaves

7. Turmeric Powder                                a Pinch

8. Salt

9. Oil

10. Lemon Juice                                            1/4 tsp

11. Mustard Seeds

Method:

1. Boil 2 cups of water in a vessel. Once the water boils wash and add the Poha/ Aval into the boiling water.

2. Switch off the flame. Let the poha/ Aval remain in the Hot water for 3 mins.

3. Then Stain the water and Spread the Aval/Poha in a plate and let it dry for 2 mins.

4. In a kadai, Add oil , Mustard Seeds, Green Chillies, Curry leaves . Saute them and then add Onion, Turmeric Powder and Ground nuts.

5. After a min add the Poha/ Aval. See to it it is dry and does not have water in it.

6. Add the lemon Juice. If you feel the poha is dry or not cooked Just sprinkle few drops of water,
Close the lid and cook for 2 mins. Garnish with Coriander Leaves.

Your Yummy and Tasty Breakfast or Snack is ready.