Recipe: Roasted bell peppers and potato chutney | thogayal 1st group ingredients:

(I used one red and one yellow, but both reds or both yellows are fine too) 2 cups Mushrooms
Yield: Serves 5-6 portions, if taken as a miscellaneous accompaniment 1/4 tsp black pepper powder
Allergy information: Free from predictable allergens 1/4 tsp salt
a pinch of sugar
Ingredients: 2 tbsp corn flour
2 tbsp all-purpose flour
Red bell pepper 1 small a pinch of red food colour or tandoori masala
Yellow bell pepper 1 small 1 egg +1 tbsp water or 4 tbsp water if you omit the egg
Potato 1 small oil for deep frying

Split, husked, bengalgram lentils | Chana dal 2 tbsp. 2nd group ingredients:
Dry red chillies 3-4, depending on the heat level of the variety used, and 2 tbsp finely chopped garlic
taste 4 small green chillies slit lengthwise
few sprigs curry leaves
Water Upto 1/4 cup 2 tbsp thick yogurt
1tsp red chilli powder
Method: 1/2 tsp coriander powder
a pinch of salt
Place the peppers and halved potato in a pre-heated oven on a lined baking a pinch of sugar
tray, and roast for 20 minutes at 200 deg. C, till the skin on the peppers char a pinch of red food colour
in most places. 4 tbsp oil

Remove, and separate the potato. Wrap the foil over the peppers and rest for Method:
10 minutes. While the peppers rest, proceed to the next step. Clean mushrooms and cut them into quarters; add salt, sugar and black pepper and mix
it well.
In a hot pan, roast the lentils till pink and aromatic. Set aside in a plate to Now add the egg and water, corn flour, all purpose flour, food colour/tandoori masala:
cool. Now roast the dry chillies till darkened. Set aside with the lentils. mix them well. Heat oil in a pan and deep fry this. Drain it in a paper towel and set it
aside.
Open the foil, and remove the skin from the peppers. Peel the skin from
potatoes. Mash the potatoes. In another kadai heat oil, add the garlic and let it brown.Then add the curry leaves and
green chillies, and saute them for a minute. Add coriander powder, chilli powder, food
Place the lentils, chillies, peppers and potatoes in a chutney jar, with 1/8th colour,
cup of water and grind till almost smooth. You are looking for a little texture salt, sugar and cook for a few minutes on low heat. Now add the yogurt and cook on
from the lentils, but it should not be big enough to cause a cavity. medium high
flame. When the yogurt starts to bubble add the fried mushrooms and cook for another
Half way through, open and scrape the chutney from the sides into the two minutes.
center, season with salt and continue till you reach the right consistency. The Let the masala coat the mushrooms well. Turn off the heat and sprinkle some chopped
grinding should not take more than five minutes. Add more water only if coriander
Red Chutney needed. It has to be thick, slightly coarse and spreadable. leaves and serve it hot.
Mummy's sambar tur dal MUSHROOM 65
drumstick 2 cups Mushrooms,
tomato 1/4 tsp salt
1/4 tsp black pepper powder
onion a pinch of sugar
green chillies 2 tbsp corn flour
whistle 1 2 tbsp all-purpose flour
salt haldi chilly pwder a pinch of red food colour or tandoori masala
1 egg +1 tbsp water or 4 tbsp water if you omit the egg
put pulli in it, oil for deep frying
dhaniya pwder
eastern sambar 2nd group ingredients:
 2 tbsp finely chopped garlic
malli ella 4 small green chillies slit lengthwise
few sprigs curry leaves
Plum cake 1. dates, them into pcs, raisins,dryfruits plum, apricots ...chop them into pcs. 2 tbsp thick yogurt
2. use rum or brandy soak. 1 week. 1tsp red chilli powder
3. 1 cup all purpose flour - 3/4 cup sugar powder ...3/4 cup unsalted butter 1/2 tsp coriander powder
4. 3 eggs, vanialla essence, cinnamon powder, baking powder (1.5 tsp) a pinch of salt
method a pinch of sugar
1. mix butter & sugar. a pinch of red food colour
2. beat 3 eggs 4 tbsp oil
3. 1 cup maida baking poiwder. put cinnamon pwder
4. mix beat eggs into powder. Method:
Clean mushrooms and cut them into quarters; add salt, sugar and black pepper and mix
it well. Now add the egg and water, corn flour, all purpose flour, food colour/tandoori
masala: mix them well. Heat oil in a pan and deep fry this. Drain it in a paper towel and
5. preheat oven 250 and put for 1.5 hrs. set it aside.

In another kadai heat oil, add the garlic and let it brown.Then add the curry leaves and
green chillies, and saute them for a minute. Add coriander powder, chilli powder, food
colour, salt, sugar and cook for a few minutes on low heat. Now add the yogurt and cook
on medium high flame. When the yogurt starts to bubble add the fried mushrooms and
cook for another two minutes. Let the masala coat the mushrooms well. Turn off the heat
and sprinkle some chopped coriander leaves and serve it hot.

Chocolate cake for the cake

200 grams plain flour
200 grams caster sugar
1 teaspoon baking powder
teaspoon bicarbonate of soda
40 grams best-quality cocoa powder
175 grams soft unsalted butter
2 large eggs
2 teaspoons vanilla extract
150 ml sour cream
for the icing
75 grams unsalted butter
175 grams best quality dark chocolate (broken into small pieces)
300 grams icing sugar
1 tablespoon golden syrup
125 ml sour cream
1 teaspoon vanilla extract
sugar flowers (optional)

FEAST

Method

Take everything out of the fridge so that all the ingredients can come to room
temperature.
Preheat the oven to gas mark 4/180C/350F and line and butter two 20cm /
8 inch sandwich tins with removable bases.
Now all you have to do is put all the cake ingredients - flour, sugar, baking
powder and bicarb, cocoa, butter, eggs, vanilla and sour cream - into a food
processor and process until you have a smooth, thick batter. If you want to go
the long way around, just mix the flour, sugar and leavening agents in a large
bowl and beat in the soft butter until you have a combined and creamy
mixture. Now whisk together the cocoa, sour cream, vanilla and eggs and
beat this into your bowl of mixture.
Divide this batter, using a rubber spatula to help you scrape and spread, into
the prepared tins and bake until a cake tester, or a thin skewer, comes out
clean, which should be about 35 minutes, but it is wise to start checking at
25. Also, it might make sense to switch the two cakes around in the oven
halfway through cooking time.
Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes
before turning out of their tins. Don't worry about any cracks as they will
easily be covered by the icing later.
To make this icing, melt the butter and chocolate in a good-sized bowl either
in the microwave or suspended over a pan of simmering water. Go slowly
either way: you don't want any burning or seizing.
While the chocolate and butter are cooling a little, sieve the icing sugar into
another bowl. Or, easier still, put the icing sugar into the food processor and
blitz. This is by far and away the least tedious way of removing lumps.
Add the golden syrup to the cooled chocolate mixture, followed by the sour
cream and vanilla and then when all this is combined whisk in the sieved
icing sugar. Or just pour this mixture down the funnel of the food processor
on to the icing sugar, with the motor running.
When you've done, you may need to add a little boiling water - say a
teaspoon or so - or indeed some more icing sugar: it depends on whether
you need the icing to be runnier or thicker; or indeed it may be right as it is. It
should be liquid enough to coat easily, but thick enough not to drip off.
Choose your cake stand or plate and cut out four strips of baking parchment
to form a square outline on it (this stops the icing running on to the plate).
Then sit one of the cakes, uppermost (ie slightly domed) side down.
Spoon about a third of the icing on to the centre of the cake half and spread
with a knife or spatula until you cover the top of it evenly. Sit the other cake
on top, normal way up, pressing gently to sandwich the two together.
Spoon another third of the icing on to the top of the cake and spread it in a
swirly, textured way (though you can go for a smooth finish if you prefer, and
have the patience). Spread the sides of the cake with the remaining icing and
leave a few minutes till set, then carefully pull away the paper strips.
I love to dot the top of this with sugar pansies - and you must admit, they do
look enchanting - but there really is no need to make a shopping expedition
out of it. Anything, or indeed nothing, will do.
 Chicken Tikka Spring Rolls

Ingredients

6-8 cooked chicken tikka pieces

4 spring roll sheets
A few fresh mint sprigs
A few fresh coriander sprigs
1 green chilli, finely chopped
1 1/2 tsps finely chopped ginger
1 medium onion, finely chopped
3 tsps lemon juice
3 tbsps mint chutney
3 tbsps mayonnaise
Refined flour paste for sealing
Oil for deep-frying
Method

Cut the chicken tikka pieces into small dices and put in a bowl.
Finely chop mint and coriander sprigs and add in the bowl along with green
chilli, ginger, onion, 2 tsps lemon juice, 1 1/2 tbsps mint chutney, 2 tbsps
mayonnaise and mix well.
Place a spring roll sheet on the worktop. Put generous spoonful of chicken
tikka mixture on one end of the sheet and tightly roll it sealing the edges with
refined flour paste. Similarly make the remaining spring rolls.
Heat sufficient oil in a wok. Deep-fry spring rolls till golden and crisp. Drain on
absorbent paper.
Combine remaining mayonnaise, remaining mint chutney and remaining
Chicken tikka lemon juice in a bowl, mix well and transfer into a serving bowl.
spring rolls Halve the spring rolls and serve hot with the mayonnaise dip.