1.

Rava Idli (Chandra Padmanabhan - Dakshin) Make 12-15 idlis 2 tbsp ghee 1 cup semolina (rava/sooji) 1/2 cup sour yoghurt (beaten a bit) 2 green chillies chopped 1 cup coriander leaves chopped Salt to taste 2 tbsp chopped cashew nuts Tempering: 3 tsp ghee 1 tsp mustard seeds 1 tsp cumin seeds (jeera) Curry leaves 1. Heat 2 tbsp ghee and roast the semolina till golden. Cool 2. Mix the semolina with green chillies, yoghurt, salt and coriander leaves. Add about 1/2 cup water to make a thick batter of pouring consistency. 3. Heat 1 tsp ghee, fry the cashews and keep aside. 4. Heat the remaining 2 tsp ghee and add tempering ingredients. After the mustard seeds splutter, add the tempering and the Cashew nuts to the batter. 5. Pour into an idli mould and steam in a pressure cooker (Without the weight on) or in a large vessel, for 15 minutes. 6. Remove the mould from the cooker, cool and remove idlis. Serve hot with tomato curry (thakali kozhambu) or sambar or chutney. ----------------------------------------------------------------------------------------------------------------2. Kuzhi Paniyaram Savoury Semolina (sooji/rava) - 1/2 cup Rice flour - 1/2 cup Yoghurt - 2 tbsp 1 small onion - chopped 3 green chillies - chopped 1 tsp cumin seeds (jeera) 1/4 tsp baking soda Coriander leaves Salt to taste Water - 1 to 1.5 cups

Sweet Semolina - 1 cup Rice flour - 1/2 cup Jaggery - 1/2 cup 1 banana Cardamom powder 1/4 cup water Salt a pinch

1. Mix all the ingredients for the two batters, adding just enough Water to make it a little thicker than pancake batter or dosai batter. 2. Heat the griddle and drizzle a few drops of oil in each hollow. 3. Pour about a tbsp of batter in each hollow, Filling it up to about 3/4 of the way. 4. Reduce the flame to medium low, cover with a lid and cook For about 5 minutes. 5. With the wooden turner (it comes with the griddle), Gently check that it has been cooked and brown and then turn over. Cook for another 3-4 minutes covered. 6. Remove from flame and serve warm with chutney. --------------------------------------------------------------------------------------------------------------------------3. CHANA DAL RECIPE

Ingredients: Chana Dal 1 Cup Cumin Seeds 1/2 tsp Whole Red Chiles 4 5 Salt to taste Method of preparation: Heat a heavy bottomed pan on medium heat, add chana Dal. Roast the chana Dal until aromatic or until it changes to light golden color. Stir in cumin seeds, broken red chilies and fry briefly. Remove from heat and the heat from the pan is enough to crisp up the red chilies. Cool the ingredients to room temperature. Grind it mixture into fine powder along with salt using a spice blender. Remove the chana Dal powder onto a jar and serve with steamed rice or with idly, dose etc.. Notes: Make sure to roast the ingredients well. Suggestions: If the powder is still coarse, grind the powder In batches to make sure its fine.

Variations: You can also add few peppercorns for heat or a piece of tamarind for sourness. Other Names: Chana Dal Powder, Senegal Podia, Senegal Poem. -------------------------------------------------------------------------------------------------------------------

4. Kobbari Perugu Pachadi. Freshly scraped coconut is used while making this raita. Yogurt is whisked with coconut and tempered with spices and dried fruits. This version of coconut raita is hot and sweet at the same time. Serve fresh coconut raita with biryani or with paratha. Makes: around 2 Cups of Fresh Coconut Raita. Ingredients: Plain Yogurt 1 1/2 Cups Freshly Scraped Coconut 1/2 Cup Onion 1/2 Small Green Chiles 2 Raisins 6 Cashews 3 Salt to taste

Talimpu: Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Broken Red Chiles 4 Curry Leaves 4 Oil 1 tsp Method of preparation: Remove stems, wash and slice the green chilies. Peel and finely chop the onion. Whisk yogurt with scraped coconut, few tablespoons of water and salt. Heat oil in a pan; add all Talimpu ingredients in order. When mustard seeds start spluttering, add green chilies, onion, raisins and cashews. Fry till onion becomes translucent and changes color, remove from heat. Let the tempering cool a bit before adding to the yogurt bowl. Mix well and serve fresh coconut raita with biryani or with paratha.

Notes: Make sure to get the scraped coconut instead of grated coconut when using frozen coconut. Suggestions: Adjust the consistency of the raita with water. Variations: You can also add finely chopped cilantro to the Coconut raita if you wish. ------------------------------------------------------------------------------------------------------------------------5. Unniappam Unni Appam is a small round sweet dish made from rice, Jaggery, plantain, Ghee etc. It is a popular snack in Kerala Ingredients: Rice flour: 2 cups Small banana: 7 Jaggery: 300 gms. Sesame seed: 3 tbs Ghee: 4 tbs Small coconut bits: 2 tbs Preparation: In a pan boil the Jaggery in two glasses of water till the Jaggery melts. Keep the mix aside till it cools down. In a blender mix the banana, rice flour and the melted Jaggery water till it become smooth. Then keep the mix aside for at least 4 to 6 hours. In a frying pan, fry the coconut bits and sesame seed till it becomes light brown. Add the fried coconut and sesame in the Jaggery mix. Heat a frying pan specially made for making Unniappam (available in Kerala stores) Pour one tbs of coconut oil in each hollow mold in the special frying pan. Pour the mix in each hole till it fills 2/3 of each hole Flip over each Unniappam once it is brown. Remove the Unniappam from the pan once both sides are dark brown. --------------------------------------------------------------------------------------------------------------------------6. Recipe -- Thick Sambar Ingredients:

 Kg. Mixed Vegetables (potato, brinjal, beans, carrot etc.) cup tur Dal 1 onion 2 green chillies 6 flakes garlic 1 ginger 1 tomato 2 Jaggery Salt as per taste To grind: 1 tsp. urad dal 1 tsp. chana dal tsp. fenugreek (methi) 2 tsp. coriander tsp. mustard tsp. turmeric 7-8 long red chillies cup coconut 1 sprig curry leaves Small ball of tamarind Seasoning: 2 tbsp. oil tsp. mustard . tsp. urad dal 2 red short chillies 2 sprigs curry leaves

Method: Dry roast all the ingredients mentioned to grind except tamarind and turmeric and set aside. Once cooled grind into a fine paste along with tamarind and turmeric. Wash & cut the veggies into bite sizes. Wash & soak tur Dal for hour in water. Pressure cook Dal until soft. Cook all the veggies along with chopped onion, tomato, green chili, ginger and garlic. Add cooked Dal and masala paste to the cooked veggies and mix well. Add salt and Jaggery and boil for another 5 minutes and set aside. Heat a pan with 2 tbsp. oil. Splutter mustard. Add Urad Dal along with red short chilly and curry leaves. Fry until brown and pour this over the sambar. Serve hot with idlis, dosas or steamed rice.

----------------------------------------------------------------------------------------------------------------

7. MY FAVOURITES *BOL* 200 gms Wheat 1 Coconut (grated) 250 gms Coconut Jaggery 250 ml Toddy a pinch of Salt 5 Cardamoms (crushed) Blend the wheat in a mixer until coarse. Grind the coconut and jaggery together to a thick paste using toddy a little at a time. Transfer the mixture to a bowl. Add the ground wheat, mix just enough toddy to make a very thick batter. Stir in the salt and cardamom. Cover the bowl with a clean cloth or plastic sheet and allow to stand overnight or for 12 hours (not in the fridge). Fill the mixture into small greased moulds or a large one. Bake in a preheated oven at 200C (392F) for about 30 minutes. *Home Made Toddy:* Stir in 1 teaspoon sugar into 250 ml fresh coconut water. Leave covered in a warm place for 24 hours. --------------------------------------------------------------------------------------------------------------------------8. *ALLEBELLES (COCONUT PANCAKES)* *For the Allebelles:* 250 Gms Flour tsp. Salt 2 Eggs 500 ml Milk * For the Filling:* 1 Coconut (grated fine)

3 squares Coconut Jaggery tsp. Crushed Cardamom Seeds Shift the flour and salt into a bowl. Using a wooden spoon make a well in the center and drop the eggs. Stir the eggs allowing the flour to mix slightly. Gradually pour the milk and keep stirring, blend well to leave no lumps. Pour into a jug. Heat a frying pan, grease it lightly (dipping half a peeled onion into oil securing it with a fork). Pour just enough batter (approx. 2 tbs.) Tilt the pan so that the batter is evenly distributed. When one side is done, flip the pancake onto the other side. Repeat the process until all the batter is used. Prepare the filling by heating the jaggery in a little water. Add coconut and cardamom. Cook till nice and dry. Spoon some of this mixture onto one side of each pancake and roll tightly. Sever warm or cold.

9. Basic Chocolate Cup Cake Recipe Ingredients 5 oz (150g) Butter - softened 5 oz (150g) superfine (castor) sugar 6 oz (175g) self-raising flour 3 eggs 2 tbls cocoa powder 1 tsp vanilla extract Method 1. Pre-heat the oven to 350oF (180oC). 2. Line a 12 cup cake pan, with cup cake papers. 3. Crack the eggs into a cup and beat lightly with a fork. 4. Place all the ingredients in a large bowl. 5. Beat with an electric mixer for 2 minutes, until light and creamy. 6. Divide the mixture evenly between the cake cases. 7. Bake for 18-20 minutes until risen and firm to touch. 8. Allow to cool for a few minutes and then transfer to a wire rack. 9. Allow to cool fully before icing. Notes: Makes 12 cakes. Try this easy Chocolate Frosting recipe or if you prefer Vanilla cupcake Icing recipe.

Basic Vanilla Cup Cake Recipe Ingredients

5 oz (150g) Butter - softened 5 oz (150g) superfine (castor) sugar 6 oz (175g) self-raising flour 3 eggs 1 tsp vanilla extract Method 1. Pre-heat the oven to 350oF (180oC). 2. Line a 12 cup cake pan, with cup cake papers. 3. Crack the eggs into a cup and beat lightly with a fork. 4. Place all the ingredients in a large bowl. 5. Beat with an electric mixer for 2 minutes, until light and creamy. 6. Divide the mixture evenly between the cake cases. 7. Bake for 18-20 minutes until risen and firm to touch. 8. Allow to cool for a few minutes and then transfer to a wire rack. 9. Allow to cool fully before icing. Notes: Makes 12 cakes -------------------------------------------------------------------------------------------------------------10. Choc Chip Cupcake Recipe Ingredients 5 oz (150g) Butter - softened 5 oz (150g) superfine (castor) sugar 6 oz (175g) self-raising flour 3 eggs 1 tsp vanilla extract 2oz (50g) chocolate chips Method: 1. Pre-heat the oven to 350oF (180oC). 2. Line a 12 cup cake pan, with cup cake papers. 3. Crack the eggs into a cup and beat lightly with a fork. 4. Place all the ingredients in a large bowl. 5. Beat with an electric mixer for 2 minutes, until light and creamy. 6. Divide the mixture evenly between the cake cases. 7. Add the Choc Chips and mix through. 8. Bake for 18-20 minutes until risen and firm to touch. 9. Allow to cool for a few minutes and then transfer to a wire rack. 10. Allow to cool fully before icing. Notes: Makes 12 cakes. ------------------------------------------------------------------------------------------------------------11. Kanchipuram Idli.

Idli batter is prepared with idli rice and urad dal. Here, idli batter is tempered with spices (cumin, peppercorns) and dals (chana dal) just before steaming the batter. Traditionally, the batter is steamed in wide deep vessel rather than using regular idli stand. Serve kanchipuram idli with tomato chutney. Makes: around 6 Kanchipuram Idli. Ingredients: Urad Dal 1/2 Cup Idli Rice 1 Cup Raw Rice 1/2 Cup Green Chiles 2 Ginger 1 inch Piece Yogurt 1 Tbsp Salt to taste Talimpu: Cumin Seeds 1/4 tsp Mustard Seeds 1/4 tsp Chana Dal 1/4 tsp Black Peppercorns a few Chopped Raw Cashews 2 Curry Leaves 5 Oil 1 tsp Method of preparation: Soak urad dal in water for 3 4 hours. Soak both idli rice and raw rice in water for around 6 hours. Grind the both urad dal and rice separately into smooth paste. In a mixing bowl, combine the urad dal paste and rice paste. Let the batter ferment for good 6 8 hours in a warm place. Wash, remove stems and finely chop the green chiles. Peel and mince the ginger. Lightly crush the ginger and green chiles. Heat oil in a pan, add all talimpu ingredients in order. When chana dal changes color, add ginger and green chiles. Fry briefly and remove the tempering from heat. Then, add the yogurt, salt and the above tempering to the idly batter bowl. Mix well and let it stand for around an hour. Grease the idly moulds with little ghee. Place a cashew first and fill the moulds with kanchipuram idli batter. Steam the idli for around 8 10 minutes. Let them cool off a bit before removing the idli from mould. Serve kanchipuram idli with tomato chutney.

-------------------------------------------------------------------------------------------------------------12. Ingredients for Cake Donut Recipe 2 1/2 cups all-purpose flour 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup milk 1 egg, beaten 1/4 cup butter 2 teaspoons vanilla extract Instructions Mix the flour, sugar, and baking powder together. Stir in the cinnamon and nutmeg. Beat in the milk, egg, melted butter, and vanilla. Let rest in the refrigerator for one hour. Pour enough vegetable oil into a large pot to cover about 4-5 inches. Heat to 185 degrees. Roll the dough out to 1/2-3/4 inch thickness on a floured board. Cut into circles, then cut out centers. Drop into oil and let cook until light brown. Drain on paper plates or brown paper. ------------------------------------------------------------------------------------------------------------13. Coconut Cake 1-1/2 cups Unsweetened Desiccated Coconut 1 cup Unsalted Butter, softened 2 cups All-Purpose Flour 1 tsp Baking Powder 1 tsp Vanilla Essence 1-1/3 cups Sugar 1 cup Whole Milk 1/2 tsp Salt 3 Eggs How to make Coconut Cake: Preheat the oven to 175 degrees C. Now grease a 10 by 2 inch round cake pan and line bottom with a round of wax paper or parchment. Grease paper and dust pan with flour

Combine flour, baking powder and salt, mix well. Beat butter with mixer till creamy. Gradually beat in sugar on medium speed till pale and smooth. Add vanilla essence to it, keep stirring. Beat in eggs, 1 at a time, mixture may look curdled at this time. Alternately beat in flour mixture and milk in 3 batches over low speed. Raise the speed to medium and beat batter 1-1/2 minutes till soft, now fold in coconut. Spoon batter into the cake pan and spread uniformly. Bake cake in the middle of the oven till golden brown for about 45 to 50 minutes at the temp of 175 C. Cool cake in the pan on a rack for about 1 hour, then invert onto the rack. Remove paper and invert again onto another rack to cool completely. Coconut Cake is ready to serve.

---------------------------------------------------------------------------------------------------------------14. Coconut cake 6 oz. flour = 1 oz. = 25 gms 3 oz. butter 4 oz. castor sugar a little milk 2 small eggs 3 oz. desiccated coconut 1 small tspful baking powder How to make coconut cake: Cream the butter and sugar, and add the beaten eggs gradually. Then add the flour, baking powder and the coconut and, lastly, a little milk. Put the mixture into a prepared cake tin and bake in a moderate oven for about 1 1/4 hours. --------------------------------------------------------------------------------------------------------------15. Coconut cake This is a delicious coconut cake recipe which I think will add zest to your day. Do enjoy!! Recipe provided by Allrecipes

Ingredients: 200g (8 oz) flour 1/2 teaspoon salt 2 teaspoons baking powder 75g (3 oz) butter 75g (3 oz) sugar 50g (2 oz) desiccated coconut 1/2 teaspoon grated lime zest 1 egg 125ml milk 1 teaspoon vanilla extract Preparation method 1. Sift flour, salt and baking powder together into a bowl. Rub in the butter until mixture looks like fine breadcrumbs. Add sugar, coconut and lime zest. 2. 3. In a separate bowl, beat egg and add 100ml of the milk and vanilla. Make a well in centre of flour mixture. Add liquid and mix well to form a stiff consistency, adding the additional milk if necessary.

4.

Place in a greased 15cm (6 inch) cake tin and bake at 180C. for 40 minutes, or until a knife inserted in the middle comes out clean -------------------------------------------------------------------------------------------------------------16. COCONUT CAKE Here is my Mum's recipe and it is gorgeous! I usually bake this in a 2lb loaf tin. 4oz butter 4oz caster sugar 2 large eggs 6oz self raising flour 2oz desiccated coconut Approx 2 tablespoons of milk Cream butter & sugar till soft and pale, beat eggs and add to mixture. Gradually fold in coconut, then flour. Add milk to give soft dropping consistency. Sprinkle top of cake with coconut and caster sugar and bake at Gas mark 3 for 1 to 1 and a quarter hours. ENJOY

-----------------------------------------------------------------------------------------------------

17. Easy Brownies made with cocoa Yield: 12-15 servings Ingredients: cup butter (170 g) 1+ cup sugar (330 g) 2 teaspoon vanilla 3 eggs cup all-purpose flour (85 g) cup cocoa powder (50 g) 1 teaspoon baking powder a pinch of salt (optional) 3 oz (100 g) chopped pecans or walnuts (optional) Method: Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin. Melt the butter. Beat eggs with sugar, and add vanilla, flour, cocoa, baking powder, salt (optional) and melted butter. Add chopped nuts. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 20-30 minutes. Cool the cake. Dust with powdered sugar or glace with your favorite chocolate frosting.

18. Chocolate Muffins Yield: 6 XL muffins or 12-15 M muffins. Ingredients: 2 eggs 1 cup (220 g) sugar 1 cup (110 g) all-purpose flour 6 tablespoons unsweetened cocoa powder 2 teaspoons baking powder 1 teaspoon vanilla essence 2/3 cup (160 ml) milk 2/3 cup (150 g) butter 4 oz (120 g) semisweet chocolate chips (optional)

Method: Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Grease 6 extra large muffin tins or cups (paper muffin bake cups are recommended) or 12-15 medium cups. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder, vanilla and milk. Fold in the melted butter. Add chocolate chips; coat them with flour before mixing into the batter. Bake at 350 degrees until a until a wooden pick inserted in center comes out clean, about 30 minutes for XL muffins, about 20 minutes for medium size muffins. The Chocolate Muffins may be served hot or at room temperature. Variations: If you wish to use less saturated fat, try substituting the butter with a good quality vegetable oil. If you wish a strong chocolate flavor you can add 1-2 more tablespoons of cocoa powder. You may add vanilla or white chocolate chips instead or regular ones. If you want lean muffins you may use 1+ cup flour and cup of butter instead of the amounts given in the recipe, and in addition add teaspoon of salt Chocolate chips should be added the last five mins so it will just stay on top of the muffins, and if you put sweetened cocoa it tastes better -------------------------------------------------------------------------------------------------------------19. Easy Chocolate Cake (With butter cream cocoa frosting. Height: 2 to 2.5 inch) Yield: 12 servings Ingredients 1 + 1/2 cup (170 g) all-purpose flour 3 tablespoons unsweetened cocoa powder (dutched/dark) 2 teaspoons baking powder 2 pinches salt 1 cup (220 g) sugar 2 teaspoons vanilla essence 3/4 cup (1.8 dl) milk 3/4 cup (1.8 dl) vegetable oil (flavorless), 2 eggs Ingredients for frosting: 1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter 3 cups (7.2 dl) powdered sugar or confectioner's sugar 1/2 cup unsweetened cocoa powder 1 1/2 teaspoon vanilla extract

4 to 5 tablespoons lukewarm milk Method: Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) Grease a 9 inch (23 cm) cake tin. Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl. Add milk, vegetable oil and eggs. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too runny you may add slightly more flour. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge). Frosting Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4 tablespoons lukewarm milk, and mix until smooth. Do not over-mix. If necessary, add some more milk. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. This cake should have room temperature when served. Variations You may cut the top of the cake to make a flat surface before adding the frosting. -----------------------------------------------------------------------------------------------------------20. BEST BROWNIES RECIPE Ingredients: 1/2 cup butter 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder 3 tablespoons butter, softened 3 tablespoons unsweetened cocoa powder

1 tablespoon honey 1 teaspoon vanilla extract 1 cup confectioners' sugar

Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm. -----------------------------------------------------------------------------------------------------------------

21. BETTER BROWNIES By: Sarah "I personally think these are the best brownies in the world. Try them, I think you'll agree! To make the brownies rich and buttery, use melted butter instead of the vegetable oil." Ingredients 1/2 cup vegetable oil or use melted butter 1 cup white sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped walnuts (optional) Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9

inch baking pan. In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares. ------------------------------------------------------------------------------------------------------------22. Semolina and Desiccated Coconut Cake Ingredients: Desiccated Coconut 125 gm, Semolina 125 gm, Grain Sugar 250 gm, Eggs (large) 3, Clarified Butter 1 Tb, Vanilla Essence 1 Tsp, Milk 150 ml, Baking Powder 1/2 Tsp

Method: Pre-heat the oven to 180 degree centigrade. Line a 1 Kg cake tin with GP (grease-proof) paper. Dissolve the sugar in milk and bring it to boil. Add semolina and cook till the raw flavor is gone. This takes about 2-3 mins. Add the clarified butter (ghee), des.coconut and mix well. Remove from fire immediately and allow the mixture to cool down completely. Beat eggs till stiff and add to the mixture along with vanilla essence and baking powder. Use the cut and fold method i.e. use the spatula to gently mix-in the eggs into the mixture. Pour into the lined tin and bake for 30-40 mins. Remove from tin and cool thoroughly. ------------------------------------------------------------------------------------------------------------------23. Honey Citrus Semolina Cake II Ingredients: 6 eggs, separated 100g sugar 100g desiccated coconut (I used 75g) 140g flour

270g semolina 25g ground almonds (I used 50g) 20g baking powder 240ml corn oil or canola oil 300ml freshly squeezed orange juice 60ml lemon juice 1 teaspoon each grated orange and lemon zest 240ml orange marmalade Honey Citrus Syrup 3/4 cup sugar 2 tbsp honey 1/2 cup water 1/2 cup orange juice 1/4 cup lemon juice (You can use 3/4 cup orange juice and omit the lemon juice but I prefer a mixture of orange and lemon juice) Method: 1) Heat oven to 180 degree C 2) Grease and line a lamington panwith parchment paper making sure the paper extend 3cm above the pan. 3) Sift flour and baking powder together. Add in the coconut, ground almonds and semolina and stir to combine well. 4) Mix oil, beaten yolks, marmalade, juices and zest together. Stir in the dry ingredients. 5) Meantime, whisk egg whites and sugar till stiff peaks form. 6) Fold the egg white to the flour mixture taking care not to deflate the egg whites too much. 7) Pour mixture into the prepared tin and sprinkle with some almonds slivers if desired. 8) Bake for 30 minutes or until a toothpick inserted in the middle comes out clean with no sticky crumbs. While cake is baking, prepare the syrup by boiling the liquid till it is reduced to slightly more than half a cup. 9) Pour hot syrup over the cake the moment you remove the cake from the oven. Cool in the pan. Cut and serve. ------------------------------------------------------------------------------------------------------------------------

24. BAATH CAKE (SEMOLINA & COCONUT CAKE)

This is another goan sweet apart from the Bebic. Its delicious and very easy to make. 250 gms semolina 250 gms sugar 500 gms freshly grated coconut 3 eggs 100 gms unsalted softened butter (room temperature) 1 tsp baking powder 1 tsp vanilla essence 45 gms water Grind the coconut in 45 gms of water. now add the semolina, egg, sugar, butter, baking powder and vanilla essence. Mix it well and let is sit for 4-5 hours. Cut the foil or butter paper and line the cake cake tin (2x5) . Now grease it with butter and pour the mixture in the pan. Preheat the oven and set it on 200 degrees centigrade and let the cake bake for 1 hour. To test if the cake is baked just peirce the sharp side of the knife untill the deep and if the knife comes out clean its done. The sides will brown well. Once done put off the bottom flame and burn the top flame keep the oven open and let the top brown slightly. Remove and cool. YUM YUM...

25. Goan Batk or Semolina Cake Ingredients: 1 cup sugar 1 cup suji/ rawa 1 cup butter 1 cup maida 1 cup desiccated coconut 1 cup eggs (about 4-5) 1/2 tsp salt 1/2 tsp baking powder 1/2 tsp almond/vanilla essence 1/2 tsp cardamom powder 1/2 tsp cinnamon powder Method Grind all the ingredients to a smooth cake batter Add a little milk if required but the batter should be thick -

not too liquid and flowy or creamy. Let it stand for 15 mins. Pour the batter into an 9 inch x 9 inch x 3 inch greased and floured cake tin Tap the tin gently a few times on a flat surface to remove air bubbles. Bake in a moderate oven, (350 F) for about 1 hour, or till done. Cool & cut into diamond shapes. ---------------------------------------------------------------------------------------------------------------------26. Banana-Chocolate Chip Muffins Ingredients 3 medium very ripe bananas 1 egg 1/3 cup low-fat buttermilk or 1/3 cup milk 1/2 cup granulated sugar 1/2 cup brown sugar 1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon salt 2 -3 tablespoons chocolate chips Directions:Prep Time: 15 minsTotal Time: 45 mins 1 Preheat oven to 350 degrees. 2 Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin. 3 In large bowl, mash bananas with fork. 4 Whisk in egg, milk, granulated sugar, and brown sugar. 5 In separate bowl, combine flour, baking soda, and salt. 6 Add flour mixture to banana mixture and combine well. 7 Fold in chocolate chips and walnuts. 8 Spoon equal amounts of batter into 12 muffin cups. 9 Bake 30 minutes or until toothpick inserted in center comes out clean. 10 Allow to cool slightly in pan, then remove to wire rack. ------------------------------------------------------------------------------------------------------------------27. Banana Chocolate Chip Muffins Ingredients: 1 cup sugar 2 eggs 3 tablespoons milk 3 large bananas, mashed

1 teaspoon baking powder 1 teaspoon baking soda 2 cups flour 1/2 cup melted butter 6 ounces chocolate chips 1Combine eggs, sugar, milk & bananas. 2Combine flour, baking soda & baking powder & add to wet mixture, mixing thoroughly. 3Add butter & finally the chocolate chips. 4Bake at 350 degrees for 20 minutes. --------------------------------------------------------------------------------------------------------------------28. Banana-Chocolate Chip Muffin 3 medium very ripe bananas, 1 egg 1/3 cup low-fat buttermilk or 1/3 cup milk 1/2 cup granulated sugar 1/2 cup brown sugar 1 1/2 cups flour, 1 teaspoon baking soda 1 teaspoon salt, 2 -3 tablespoons chocolate chips 2 tablespoons chopped walnuts (optional) Method: Preheat oven to 350 degrees. 2Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin. 3In large bowl, mash bananas with fork. 4Whisk in egg, milk, granulated sugar, and brown sugar. In separate bowl, combine flour, baking soda, and salt .6Add flour mixture to banana mixture and combine well. 7Fold in chocolate chips and walnuts. 8Spoon equal amounts of batter into 12 muffin cups. 9Bake 30 minutes or until toothpick inserted in center comes out clean. 10Allow to cool slightly in pan, then remove to wire rack. ------------------------------------------------------------------------------------------------------29. Whole Wheat Chocolate Chip Cookies Nothing is more delicious than a warm, chewy chocolate chip cookie. Using whole wheat flour instead of all-purpose makes this a contender for the besttasting cookie ever ! Yield: 3 dozen cookies

3/4 cup granulated sugar 3/4 cup packed brown sugar 1 cup butter or margarine, softened 1 teaspoon vanilla 1 egg 2 cups Gold Medal whole wheat flour 1 teaspoon baking soda 1/2 teaspoon salt 1 package (12 ounces) semisweet chocolate chips (2 cups) Heat oven to 375 F. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Feeling a little nutty? Go ahead and add 1 cup coarsely chopped nuts with the chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack. -----------------------------------------------------------------------------------------------30. Banana Chocolate Chip Cake 2 1/2 cups all-purpose flour (625 ml) 2 tsp baking soda (10 ml) 1/4 tsp salt (1 ml) 1 cup canola oil (250 ml) 2 cups granulated sugar (500 ml) 4 eggs 2 cups mashed ripe bananas (about 4 large) (500 ml) 1 tsp vanilla (5 ml) 1 1/3 cups semisweet chocolate chips (325 ml) 3/4 cup toasted walnuts (optional) 175 (ml) Preheat oven to 350 F (180 C) Two 9- by 5-inch (2 L) metal loaf pans, lined with parchment or waxed paper, greased In a bowl, combine flour, baking soda, and salt. In a large bowl, using electric mixer, beat oil and sugar. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla, beating well. Add flour mixture,

beating just until smooth. Stir in chocolate chips and walnuts, if using. Spread batter in prepared pans. Bake in preheated oven for 60 to 65 minutes or until a tester inserted into center of cakes comes out clean. Let cakes cool in pans on racks for 15 minutes. Remove from pans and let cool completely on racks. Tip: You can easily freeze overripe bananas, skin and all. Just be sure to thaw them before mashing ---------------------------------------------------------------------------------------------------------31. Chocolate Low fat Muffins Yield: 14 Muffins 3/4 cup granulated sugar 1 teaspoon baking soda 2/3 cup nonfat milk 1/2 teaspoon vanilla extract Powdered sugar (optional) 1-1/2 cups all-purpose flour 1/2 teaspoon salt 1/4 cup Hershey's Cocoa or Hershey's Dutch Processed Cocoa 2 teaspoons baking powder 2/3 cup vanilla low fat yogurt Heat oven to 400F. Line muffin cups with paper bake cups. Stir together flour, granulated sugar, cocoa, baking powder, baking soda and salt in medium bowl; stir in yogurt, milk and vanilla just until combined. Do not beat. Fill muffin cups 2/3 full with batter. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Remove from pans. Sprinkle powdered sugar over tops of muffins, if desired. Serve warm. Store, covered, at room temperature or freeze in airtight container for longer storage.

---------------------------------------------------------------------------------------------------------32. BLACK MAGIC CAKE RECIPE Ingredients: 3-4 cups Flour (wheat or whole wheat flour) 2 cups White Sugar (powdered) cup Cocoa Powder 2 tsp Baking Soda 1 tsp Baking Powder 1 tsp Salt 2 Eggs 1 cup Strong Coffee 1 cup Buttermilk cup Vegetable Oil 1 tsp Vanilla Extract How to make Black Magic Cake: Preheat the oven at 175 degrees Celsius. Take a bowl and put flour, sugar, cocoa, baking soda, baking powder and salt in it. Mix well and make a well in the centre. Now, add eggs, coffee, buttermilk, oil and vanilla. Beat it for a few minutes, to form a batter. Take a baking dish and grease it with vegetable oil. Pour the batter into the baking dish. Now, bake at 175 degree Celsius, for 30 to 40 minutes. To check whether your cake is ready or not, insert a toothpick in between. If it comes out clean, your delicious cake is ready. Take it out from oven and let it settle down at room temperature, for 10 minutes. Refrigerate the cake, if you desire. --------------------------------------------------------------------------------------------------------------------------33. CHOCOLATE GANACHE RECIPE Ingredients: 9 ounces Bittersweet Chocolate (chopped) 1 cup Heavy Cream 1 tbsp Dark Rum (optional) How to make Chocolate Ganache: In a saucepan, heat the cream over medium flame. Bring it to a boil.

Take the chopped chocolate in a bowl and over it pour the boiling cream. Whisk it until it is smooth and add the dark rum. Cool it slightly and then pour it over a cake or some other dessert. Serve.

-----------------------------------------------------------------------------------------------------------------34. Please find below the recipe for Thepla. Ingredients: 300 gms whole-wheat flour (atta ), 100 gms moong dal 250 gms fenugreek leaves (methi ), 3 tbsp. green chili paste 250 Gms palak (spinach), 1/2 cup coriander leaves 1- tsp. cumin seeds, Salt - to taste, Oil - 3 to 4 tbsp. Method: (recipe for thepla continues) Wash moong dal and cook. Wash and chop both leafy vegetables. Add to dal and boil. Add chilli paste, turmeric powder, cumin seeds, coriander leaves and salt. When it is cooked, remove and allow it to cool. Shift the wheat flour and add dal mixture to it. Knead into the smooth dough. Roll out as 6 inches tortillas. Roast on a warm pan using a little oil. Cook on both sides until well cooked and remove, keep in a casserole or a cloth. Serve with chutney or pickles. ----------------------------------------------------------------------------------------------------------------35. Nutty Chip Fruit Cake Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 2 cups chopped pecans or almonds 1 cup (about 4-ounces) chopped dates 1 cup (about 8-ounces) red and/or green glace cherries, halved 2/3 cup (about 4-ounces) semi-sweet chocolate morsels 6 large eggs 1 cup granulated sugar 1 teaspoon vanilla extract Additional halved glace cherries or confectioners sugar, optional In large bowl, stir together flour, baking powder and salt. Stir in nuts, fruits and chocolate morsels.

Set aside. In small mixing bowl at medium speed, beat together eggs, sugar and vanilla until well blended. Fold into reserved flour mixture. Pour into greased and floured 9 cup fluted tube pan. Bake in preheated 300F (150C) oven until lightly browned and cake tester inserted in center comes out clean, about 50 to 60 minutes. Cool on wire rack 10 minutes. Remove from pan and cool completely. Garnish with additional halved cherries, if desired. Makes 12 servings. 36. Dundee Cake Ingredients: 1 1/3 cups raisins 1 cup chopped dates 1/3 cup chopped candied orange peel 1/2 cup shredded or finely chopped almonds 2 3/4 cups all-purpose flour, sifted before measuring 1 teaspoon baking powder 1/4 teaspoon salt, 1 cup butter 2/3 cup sugar, 4 eggs 2 tablespoons orange juice 1 teaspoon lemon extract almonds and candied cherries for garnish Preparation: Combine fruits and almonds. Into a bowl, sift the measured flour together with the baking powder and salt. Sift again and set aside. In mixing bowl, cream butter and sugar until light and fluffy. Beat eggs in one at a time, beating well after each addition. Add dry ingredients, stirring until well blended. Fold in fruits and almonds. Grease 3 small loaf pans (about 5x3x2-inch). Line pans with waxed paper and grease the paper. Pour batter evenly into pans. Decorate with whole or sliced almonds and candied red and green cherries. Bake at 300 for about 1 hour. -------------------------------------------------------------------------------------------------------------37. Dundee Cake

This is a famous old recipe. Serve it with tea, coffee or sherry. To serve it in the traditional style, put the entire loaf on a plate or cutting board, and slice it as you serve it. 1 1/2 cups currants 1 cup diced mixed candied fruit 1 cup dark seedless raisins 3/4 cup light seedless raisins 1/2 cup halved candied cherries 1/2 cup brandy 1 1/4 cups softened butter 1 cup granulated sugar 5 eggs 3 1/4 cups sifted all-purpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/4 teaspoon nutmeg 1/4 cup sliced blanched almonds Soak fruits in brandy overnight. Cream butter; add sugar, then cream again. Beat in eggs one at a time, beating well after each addition. Add sifted dry ingredients. Drain fruits; stir into batter. Pour into prepared 9 x 3 1/2-inch tube pan. Sprinkle with almonds; gently press into top of batter. Bake at 325 degrees F for 1 hour and 20 minutes to 1 hour and 40 minutes. Cool in pan 30 minutes; remove from pan; cool on rack. ---------------------------------------------------------------------------------------------------------------------------

38. Dundee Cake ....a classic fruit cake recipe! Ingredients: Makes a 7-8 inch (18-20cm) cake 5oz (150g) butter, at room temperature 5oz (150g) caster sugar

3 large eggs, beaten 8oz (225g) plain flour, sifted together with 1/2 teaspoon ground mixed spice 1 level teaspoon baking powder milk, if necessary 6oz (175g) currants 6oz (175g) sultanas 2oz glace cherries cut into halves 2oz (50g) whole candied peel, finely chopped 2 level tablespoons ground almonds Finely grated zest of 1 small orange, finely grated zest of 1 lemon 2 tablespoons whisky (optional) 2oz (50g) whole blanched almonds METHOD Preheat the oven to 325F/170C/gas mark 3. Grease and line a 7-8 inch (18-20cm) round tin with silicone paper (baking parchment). Beat together the butter and sugar in a large mixing bowl until light and fluffy. Add the beaten eggs, a little at a time beating between each addition until the mix is smooth and creamy. Using a large tablespoon, carefully fold in the flour, mixed spice and baking powder. Then fold in the currants, sultanas, cherries, mixed peel, orange & lemon zests and the whisky. You should now have a soft dropping consistency - if necessary, add a dessertspoon of milk. Spoon the mixture into the prepared cake tin and smooth the surface with the back of the spoon. Gently arrange the almonds in circles on the top of the cake being careful not to press them too firmly otherwise they may sink during baking. Place the cake in the center of the oven and bake for 2 to 2 1/2 hours or until the center is firm and springy. Remove from the oven and leave to cool in the tin. Once completely cool, store in an airtight container.

---------------------------------------------------------------------------------------------------------------------------

Cooking Tips Ingredient Glossary Useful Links BUTTER OR MARGARINE

U.S. cups

to

Grams

1/8 cup 30 grams 1/4 cup 55 grams 1/3 cup 75 grams 3/8 cup 85 grams 1/2 cup 115 grams 5/8 cup 140 grams 2/3 cup 150 grams 3/4 cup 170 grams 7/8 cup 200 grams 1 cup 225 grams ------------------------------------------------------------------------------------------------------------39. BROWNIE CUPCAKES 1 cup margarine 4 (1 ounce) squares semisweet chocolate 1 cup all-purpose flour 1 3/4 cups granulated sugar 4 eggs 1 teaspoon vanilla extract 2 cups chopped nuts Melt margarine and chocolate together over hot water. With spoon, mix together flour and sugar. Add eggs one at a time. Stir as little as possible. Add chocolate mixture, vanilla extract and chopped nuts. Mix all ingredients together. Spoon batter into cupcake tin lined with paper liners.

Bake at 325 degrees F for 30 minutes or until done. Yields 20 average-size cupcakes. ------------------------------------------------------------------------------------------------------Makes: 16 slices approximately Baking Time: 30-35 minutes

40. CHOCLATE BROWNIES Ingredients: 200 grams chopped dark chocolate 250 grams butter, softened 1 1/4 cups brown sugar, 4 eggs 1/4 cup cocoa powder, 1/2 cup chopped walnuts 1 cup all purpose flour, 1 teaspoon vanilla essence 1/4 teaspoon baking powder

Method: Preheat the oven to 160 C. Place the chocolate and butter in a sauce pan over low heat and stir until smooth and all the chocolate has melted. Allow it to cool slightly. Place the sugar, eggs, cocoa, flour, walnuts, vanilla essence, baking powder and the chocolate mixture in a bowl and mix until all the ingredients are well combined. Pour the mixture into a 9 inch square tin lined with parchment paper or butter paper. Bake for about 35 minutes or until set. When you shake the tin, it should not wobble, it should be firm. 41. Instant Rava Dosa Ingredients: Sooji/ Rava/ Semolina - 1 Cup Rice Flour 1 Cup Maida 1/2 Cup Yogurt / Dahi 1/2 Cup

Green Chillies 4-5 2 tbsp Coriander chopped finely Curry Leaves chopped finely Cumin seeds 1 tsp Onion 1 chopped finely Coconut shredded (optional) Cashews chopped (optional) Black pepper crushed 10-15 Salt to taste Buttermilk or water (6 cups approx.) Oil Method: Mix sooji, rice flour, maida and yogurt . Add buttermilk as required. Keep this batter aside for 2 hrs. At the time of making dosa add rest all the ingredients. Add more water, the texture should be like butter milk only (very thin and watery)not like normal dosas. When the non stick is hot, then just pour the batter with big spoon . DON'T put a big lump in middle n spread it outside, as we do for normal dosa's, instead do it from out and then pour inside, filling the gaps.

42. MASALA DOSA Ingredients: 1 cup plain rice. 1 cup parboiled rice. 1/2 cup white Urad dal. 1/2 tsp. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. 10-12 tsps. ghee or oil as preferred water for grinding For masala:

2 large onions in vertical slices 2 large potatoes boiled and peeled 4-5 green chillies 1 tbsp. chopped coriander 8-10 cashews halved 1/2 tsp. each Urad dal, cumin & mustard seeds 2 tbsp. oil 1/4 tsp. turmeric salt to taste Method: Dosa: Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa-like grains should be felt in Add soda bicarb and salt and mix well. keep aside in a warm place for 8-10 hours. Beat the curds well. Add to the batter, add more water if required. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Spread chutney spread over dosa. Place a tbsp. masala in the centre. Fold into triangle to cover masala. Remove with spatula when crisp. Serve hot with chutney and/or sambar. Masala: Chop potatoes coarsely. Chop green chillies. Heat oil, add cashews and brown lightly. Add dal, seeds and splutter. Add chillies and onions. Fry till tender. Add turmeric, salt, potatoes, coriander. Mix well. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp. groundnuts salt to taste Grind all ingredients together to form a firm chutney. Use very little water.

When you use a tester, some amount of the brownie will be stuck, but it should not feel raw. Remove from the oven once done and allow it to cool. Cut as desired and serve hot or cold. ----------------------------------------------------------------------------------------------------------------43. Sooji Dhokla Ingredients: Sooji/Semolina 2 cups Gramflour/ Besan 2 tbsp Curd 1/2 cup Eno Fruit Salt /eating soda 1 tsp Sugar 1 tsp Turmeric powder 1 tsp(if you want it yellow) Green Chili Ginger Paste to taste Lemon juice 1 tsp Oil 1 tbsp Salt to taste. For tempering: Mustard Seeds 1 tsp Green Chillies 2 finely chopped (optional) A few Curry Leaves Sesame seeds 1 tsp Oil 1 tbsp Chopped Coriander 2 tbsp Grated Coconut 1 tbsp Method: Mix all the ingredients(sooji, besan ,curd, salt, sugar, turmeric, green paste and oil) in a container and make it into a batter. Add water as desired to have a consistency of idli batter. Leave the batter for 1/2 an hour. Add Soda(/Eno Fruit salt) and lemon juice to the batter. Mix well. Pour it in a greased dish and steam it for 10 to 15 minutes(as we do for idlis or khaman's). Take it out in a separate dish and let it cool, then cut it into pieces. In a big pan, prepare tadka of mustard seeds, sesame seeds, green chillies and curry leaves.

Add the dhokla pieces in it and stir till done. Garnish the dhokla with coriander leaves and grated coconut. Serve with a spicy Chutney. We all know that 1 cup equals to 250 ml So it is quite obvious that 4 cups equals to 1 liter. one cup is equal to 250 ml or of a liter. -------------------------------------------------------------------------------------------------------------------44. Ingredients for Basic Pancakes Recipe 2 cups flour, 2 cups milk 2 eggs, 1/3 cup melted butter 1 Tbsp. sugar,2 teaspoon baking powder 1/2 teaspoon salt Instructions: In a small bowl, beat the eggs and set aside. In a large bowl, blend the dry ingredients thoroughly (flour, salt, sugar and baking powder).Add the butter, milk and eggs to the dry ingredients and stir until the pancake batter is just blended, with no large lumps.Spray a griddle or non-stick frying pan with pan spray or lightly oil, heat it until drops of water sizzle. Pour spoonfuls of the pancake batter onto the hot surface. When bubbles rise in each pancake, it is usually time to flip it. Cook until golden brown.Serve with butter and maple pancake syrup or fruit sauce. Pancakes are also excellent with fresh fruit. ------------------------------------------------------------------------------------------------------------------------45. Atter (Syrup) This is the standard holy syrup that Arabs pour over most things sweet. This syrup is used for a number of Middle Eastern pastries and treats. It will keep for a very long time stored covered in the refrigerator. 3 cups granulated sugar, 1 1/2 cups water 1 tablespoon lemon juice 1 teaspoon rose water or orange blossom water Dissolve sugar in water. Add lemon juice, bring to a boil. Stir occasionally until syrup slightly thickens (about 10 minutes). Add rose water towards end of cooking time. Let stand to cool. Yields 3 cups.

------------------------------------------------------------------------------------------------------46. Orange And Coconut Cake Recipe Ingredients: 1/4 cup sugar 4 eggs 1/'4 teaspoon baking powder 1 cup self raising four 1 cup semolina 1 1 /2 cups desiccated coconut 1 112 teaspoons ground cinnamon 1 tablespoon grated orange peel 1/2 cup walnut pieces 1/2 cup orange juice 1/4 cup sweet wine or sherry (optional) 1/2 cup blanched slivered almonds 3 cups cold Atter syrup How to make Orange And Coconut Cake : Cream butter and sugar, and gradually beat in the eggs. Sift the baking powder with the flour and mix in the semolina, 1 cup of the desiccated coconut, the cinnamon, orange peel and walnuts. With a wooden spoon lightly stir the dry ingredients into the creamed butter, adding orange juice and wine or sherry. Pour into a well greased and lightly floured bak- ing dish, approx 9 in (23 cm). Decorate with slivered almonds and bake at 350F (180C) for 45 minutes. When the cake is cooked and golden brown on top, remove it from the oven and while still hot spoon the Atter syrup over the top. Sprinkle with the remaining 1/2 cup of desiccated coconut. --------------------------------------------------------------------------------------------------------------47. 2 Minute Chocolate Cake Recipe

1/2 cup self raising flour 1/2 cup superfine sugar 2 level Tbsp cocoa Pinch salt 1/4 cup melted butter 1/2 cup milk 1 egg a little vanilla Oven Temp ~ 350 Baking Time ~ 35 - 40 Min. Pan Type ~ 7 inch cake pan Preheat Oven , Grease and flour pan. Place all ingredients into a mixing bowl in the above order. Beat well for 2 minutes. Pour into a prepared pan. Bake in preheated oven until cake test done, when using a toothpick. --------------------------------------------------------------------------------------------------------------48. Also, I have a basic cake recipe I use. 1-2-3-4 Cake This cake is a classic. This cake gets its name from its proportion of ingredients: 1 cup butter and milk, 2 cups sugar, 3 cups of flour and 4 eggs, and from cupcakes to layers cakes, as a basic, white cake, it does not fail. Yield: 3 9-inch layers (for the purpose of this cake) or 24 cupcakes. 1 cup (2 sticks) butter, at room temperature (or 1/2 cup margarine, 1/2 applesauce) 2 cups sugar (or 1 cup sugar, 1 cup Splenda) 4 eggs (or 1 cup Egg Beaters, egg substitute) 3 cups sifted self-rising flour* * Self-rising flour has both salt and baking powder in it, but you can make your own at home with the following formula: 1 cup self-rising flour = 1 cup all-purpose flour, minus 2 teaspoons + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt. 1 cup milk (or non-fat milk, can used powdered milk, made extra rich by adding more powder mixed with filtered ice cold water) 1 teaspoon pure vanilla extract

Preheat oven to 350F. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.

Bake for 25 to 30 minutes or until a tester or toothpick inserted into the center comes out clean (start checking at 15 minutes if you are making cupcakes). ------------------------------------------------------------------------------------------------------------------------Butter Stick is a term usually used to refer to a pound (450g) block of butter, cut lengthwise in quarters (actually, it's made that way), with each quarter individually wrapped.

49. How to make HOME MADE COCONUT MACAROONS Step 1 Preheat oven 150 degrees C Step 2 Beat egg whites and sugar on high speed and electric mixer. about 5 minutes Step 3 Add vanilla and almond essence, beat well. Step 4 Mix desiccated coconut. Step 5 Drop by rounded tablespoonfuls onto greased baking sheets. Bake 25 minutes or until golden brown. Step 6

Cool and serve Each quarter will therefore weigh 1/4 pound (4 oz / 115 g.)

50. Making the Dosa Batter Ingredients: 2 cups - Idli rice or parboiled rice 1/2 cup - Skinless split urad daal (skinless black gram) 1/2 teaspoon - Methi seeds (Fenugreek seeds) 1/4 cup - Poha (beaten rice) 1/4 cup - Cooked rice 1/4 teaspoon - Cooking Soda 3 to 4 teaspoon - Sugar 1 tablespoon - Salt 1 handful - Chana dal (Yellow split peas) Add parboiled rice, methi, poha, cooked rice, yellow spilt peas into one large vessel containing sufficient water for soaking. Then soak urad dal in water in a separate vessel. Soak for 6-7 hours or overnight. Then grind the contents from both the containers separately to a smooth paste adding water as required. After grinding the urad dal, add it to the main batter container and mix well. Add water as required until you get a pouring consistency. Now add sugar, salt, cooking soda and mix well. Cover and keep aside in a warm place for at least 7 hours. During this time the batter raises and reaches approximately two and a half times the original volume. So make sureyou use a big enough container for the dosa batter. 51. Red chili chutney Ingredients: 1/4 cup - Coconut 4 to 5 nos - Red chili 1 teaspoon - Roasted split chickpeas 4 to 5 - curry leaves

Tamarind - Size of a grape fruit Coriander or cilantro - 1 tablespoon chopped Salt to taste Grind all the above ingredients and make a thick paste as shown in the picture. 52. Onion Potato Subji or Palya (Dosa Filling) Ingredients: 4 nos - Potato, medium sized 1 to 2 - Onion, medium sized long thinly sliced 12 nos - Small green chilies, not to be chopped. Just split them at the center 1/4 tsp - Turmeric Salt to taste 1/4 tsp - Mustard 1 tsp - Urad dal (black gram) 1 1/4 tsp - Chana dal (yellow split peas) 10 nos - Curry leaves 2 tbsp - Coriander leaves or Cilantro 1 tbsp - Ghee 2 tbsp - Oil Cut the potatoes each into 2 pieces with the skin intact and cook them in a cooker until one whistle. Then peel the skin of the potato and smash or squeeze them coarsely by hand and set aside. Heat oil in a khadhai or a pan amd add mustard. When the mustard starts popping or bursting add urad dal and chana dal. Keep stirring for a minute and then add onion, curry leaves, green chilies and turmeric. Saute for around 10 minutes. Add Salt and 1/2 cup water and stir well. Add the mashed potato, coriander leaves, ghee and mix well. Now take the pan of the heat and the potato subji is done. 53. Green Coconut Chutney Ingredients: 1/2 cup - Coconut grated 3 tbsp - Roasted split chickpeas 6 nos - Small Green chili 2 pieces - Ginger (small) 3 tbsp - Coriander or Cilantro chopped Tamarind - size of a grape fruit 1/4 tsp - sugar Salt to taste Grind all the above ingredients with a little water into a paste.

For tadka add 1 tsp oil, little mustard and few curry leaves in a pan on medium heat. When the mustard starts crackling for a minute add the tadka into the chutney paste and you are done. Making the Dosa 1. Take a dosa tava or a non-stick pan and put it on a medium to high heat. 2. Apply few drops of oil on the pan. Take a piece of cloth and rub it all over the surface of the pan to grease it. Do this step for each dosa. 3. Now sprinkle a little bit of water with your hand. Wait for the water to crackle and evaporate. This ensures that the Dosa will spread evenly and not break because the pan is too hot. Do this step for each dosa. 4. Take 1/4 cup of dosa batter and gently pour this batter onto the center of the pan. 5. Now begin to spread the batter in sweeping circular motions to form a circle. Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal. 6. Apply oil and ghee over the surface of the dosa and also around its edges. If you want you can hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the Dosa. 7. After a minute or two you will see the the thinner part of the dosa is turning dark brown. This indicates that the dosa is coming out crispy and is almost done. 8. Now smear a little bit of the red masala chutney on the dosa as shown in the picture. the quantity of this chutney depends on how spicy you want the dosa to be. 9. As the last step add the onion potato subji to the center of the dosa and flip the 2 sides of the dosa one over the other such that the subji is covered. The dosa is now ready to be served. ---------------------------------------------------------------------------------------------------------------

54. KOTHIMBIR VADI (Serves 6) Ingredients: ~ 3 cups coriander leaves, chopped ~ 1 cup wheat flour (atta), sieved ~ 1 cup gram flour (besan), sieved ~ 1/2 cup peanuts, coarsely pounded

~ 2 tbsps white sesame seeds (teel) ~ 1 tsp chili powder ~ 1 tsp sugar ~ 1 tsp ginger-garlic paste ~ 1/2 tsp garam masala ~ 1/2 tsp turmeric powder ~ 1/4 tsp soda bicarb ~ oil as needed ~ salt to taste Mix flours, sesame seeds, coriander leaves, peanut powder, chili powder, turmeric powder, garam masala, soda bicarb, ginger-garlic paste, sugar and salt. Add water and make a thick paste. Heat 2 tbsps oil and add to the paste. Grease a deep platter and spread the paste evenly. Steam for 15 minutes in an idli steamer or pressure cooker, without using the weight. Remove and cool. Cut into diamond shaped pieces. Heat oil and deep fry these pieces. Serve hot with green chutney. -------------------------------------------------------------------------------------------------------------55. White Peas Sabzi (Safed Vatana Usal) Heres a yummy white peas recipe. Ingredients: Cup white peas medium size onion chopped 1 large tomato finely chopped 1 tsp oil 1 tsp Ginger-Garlic paste tsp Red chilli powder tsp garam masala tsp cumin powder 1 tsp coriander powder Salt to taste 5 sprigs Cilantro for garnishing Method: Soak cup white peas in 1.5 cups of water for atleast 5-6 hours.

Pressure cook the peas with soaked water on medium high flame up to 2 whistles. Heat a medium size skillet on medium heat. Add oil and let it heat. Add onions to hot oil and let them cook for 6-7 minutes. Stir frequently. Add ginger garlic paste and saut for 30 seconds. Add finely chopped tomatoes and cook till the mix starts leaving oil. This takes about 10 minutes. Add the dry spices ( coriander powder, cumin powder, garam masala, red chili powder and salt). Stir and let the onion-tomato and spices cook for a couple of minutes. Now add the pressure cooked white peas along with the water in the cooker. Let it come to a boil. Do a taste test at this point add any more spices if needed. Cover the skillet with a tight lid and let the peas cook for 20-25 minutes on a low flame. Stir frequently, else the peas might burn. Above step helps to thicken the gravy. Shut the flame and add cilantro. The white peas sabzi is ready to serve. Serve with rotis, parathas ,naans or daalrice The peas look quite similar to garbanzo beans ( chole), -----------------------------------------------------------------------------------------------------------------------56. OATS SOUP - submitted by Dahlia on 11-05-2007 Ingredients: Oats - 1 cup Onion - 1/2 (finely chopped) Green Chilly - 1 (finely chopped) Garlic - 1 clove (minced) Salt - to taste Pepper powder - a pinch Water- 1 cup Milk - 1 cup Oil - 2 tsp Cilantro - for garnish Method 1. Heat oil in a pan and saut onions, green chilly and garlic till they begin to sweat. 2. Now add the oats and fry along with it for few 2 minutes. 3. Add salt and water and let it come to a boil. 4. Now add the milk and pepper powder to it and bring to a boil. 5. Garnish the rich and creamy oats soup with cilantro and serve hot.

-------------------------------------------------------------------------------------------------------------------57. SPICY OATS UPMA!! Posted by Shangscoffecup 07 Jun 2008 | Views 19517 | Comments (0) Leave a Comment Ingredients: Oats- 2 cups Minced ginger- tsp Ghee- 3 tsp Curry leavesa few Water- 4 and 1/2 cups Urad dal- 1 tbsp Salt- as required Chana dal- 2 tsp Asafetida- a pinch Mustard seeds- 1 tsp Sliced green chilies- 3 (chopped) Dried red chilies- 2 Sliced onion- 1 Oil- as required PROCEDURE Roast the oats in a pan without oil for about 3 mins and keep it aside. Heat some oil in the pan and add urad dal, chana dal, mustard seeds, green chillies , dry red chillies and fry for some time till the dal turns golden brown. Now add sliced onions, minced ginger and curry leaves. Saut the onions till they are tender, add asafetida and salt. Add water and allow it to boil for some time and then add the roasted oats. Keep stirring till all the water is absorbed and oats are thoroughly cooked and serve hot!! SERVING TIPS- TASTES BEST WITH TOMATO CHUTNEY, AND SHOULD BE CONSUMED IMMIDIATELY WHEN HOT ONLY!! ----------------------------------------------------------------------------------------------------------------------58. OATS UPMA Ingredients: Two and half cups white oats A tablespoon each of Urad and chana dal A teaspoon of mustard seeds Two small onions finely chopped One tomato chopped A small piece of ginger, grated Two green chillies chopped Three and half cups water Salt to taste Three tablespoons of sunflower oil

Method: Pour the oil in a kadai and heat it. Add mustard seeds. When they begin to crackle add the dals and fry. Then add the onions and fry till they are translucent. Add the tomato, ginger and chillies and fry until the raw smell of ginger goes. Add the water and salt and let it come to a boil Now lower the heat and gradually add the oats and keep stirring until it comes to a porridgy consistency. If you cook further you would end up with a very dry upma which will stick to your throat and will be a terrible experience. Switch off the stove and let the upma cool down a bit. It will thicken on its own. Eat it with pickle and curd. If you want it to more nutritive, you can add vegetables like carrots and cabbage. In that case after adding the onions, ginger and tomatoes add the vegetables and stir fry them until the vegetables become soft and then add the water and follow the abovementioned procedure.

59. here is my, OATS DOSAI RECIPE shall post other recipes later. enjoy this really delicious and healthy oats dosai. Ingredients: Oats 3 cups Rice cup Curd or buttermilk just enough to cover the oats Onions 1 finely chopped Green chillies 2 finely chopped Coriander leaves a small bunch chopped finely Cooking oil 3 tbsp Salt to taste Method: 1. Soak oats and rice in the buttermilk for about half and grind until it reaches a dosai batter consistency. 2. Now add salt, finely chopped onions, green chillies, coriander leaves and mix well. 3. Heat a tawa, pour a lade full of oats dosai batter and spread it. Pour a little oil around the dosai and cover. 4. Flip the dosai after one or two minute. It takes a little longer to cook. Cook the other side. Do not cover after turning the dosai.

5. Remove from the tawa. Serve hot with any chutney. Kids enjoy this with honey or any fruit jam. This upma is ideal for those who hate oats porridge particularly kids. My daughter who wouldnt dream of eating porridge laps this one up! So does my wife.

60. OATS SOUP

- submitted by Dahlia on 11-05-2007

Ingredients: Oats - 1 cup Onion - 1/2 (finely chopped) Green Chilly - 1 (finely chopped) Garlic - 1 clove (minced) Salt - to taste Pepper powder - a pinch Water- 1 cup Milk - 1 cup Oil - 2 tsp Cilantro - for garnish Method 1. Heat oil in a pan and saut onions, green chilly and garlic till they begin to sweat. 2. Now add the oats and fry along with it for few 2 minutes. 3. Add salt and water and let it come to a boil. 4. Now add the milk and pepper powder to it and bring to a boil. 5. Garnish the rich and creamy oats soup with cilantro. --------------------------------------------------------------------------------------------------------61. GRATED PANEER & MASHED PEAS PARATHAS Its a simple grated Paneer and mashed peas mixed together with seasoning and used as a stuffing inside an Indian flatbread. Simple, yummy and an absolute winner. This is how I made it. It made up about 8-10 parathas for us. I like it little thick. If you want you can easily halve the recipe. For the Stuffing 2 cups Paneer, grated 1 cup frozen peas, thawed (if using fresh, boil/steam it until soft) 2-3 green chillies, sliced thinly ( or as per taste) 1 small red onion, chopped finely (or grated)

1/2 tsp dhania-jeera powder (coriander-cumin powder) 1/2 tsp Garam Masala few sprigs of cilantro, chopped little salt to taste ( be careful with the salt since you will be adding some for the covering too) For the Paratha (or covering) 1-1/2 cups wheat flour ( plus some for dusting) 1-1/2 cups all purpose flour ( or replace it with wheat flour) 1 tsp ghee (optional. You can use vegetable oil/butter or completely skip) salt to taste Method Add the ingredients for the stuffing together and set aside Add all the ingredients for the paratha together. Add water little by little until the dough starts to come together. On a lightly floored surface, start kneading the dough until it becomes a pliable and smooth dough. Set aside for at least 15 minutes. ( Prepare the mint raita during this time multitasking helps ) Now divide the dough into small balls. Do the same with the stuffing. Or if you are experienced enough just eye ball the stuffing and place it as and when you are starting to make the paratha. Using a rolling pin, roll out the dough into a small circle. Place the stuffing in the center. Bring up the ends upwards above the stuffing to cover it. Once they are brought together like a pouch, make sure they overlap and press your palm on it. It will flatten the dough. You can use your rolling pin to gently roll it out into a circle. Make sure to avoid the stuffing coming out of the covering. In a skillet, place the paratha. Trickle little ghee/vegetable oil around the paratha. Cook for 2-3 min or until the bottom has browned. Turn the other way and let it cook for another 2-3 minutes. Tada you have delicious parathas ready. Serve them with Mint Raita or any other side dish of your choice. Make sure its light side dish since the parathas themselves are heavy and filling. --------------------------------------------------------------------------------------------------------------------------62. Classic Chocolate Fudge Brownies Ingredients yields about 12-16 pieces 1/2 cup self-rising flour (see substitutes) 1 cup chopped walnuts (or pecans) 2 eggs, lightly beaten (or 4 egg whites) See egg substitutes 3/4 cup butter, melted 6 tbsp cocoa

1 cup light brown sugar 1/2 tsp vanilla extract For the frosting 4 ounces semisweet chocolate chips 2 tbsp butter 1 tbsp sour cream Method : Preheat Oven 350F. Grease an 8 inch square shallow cake pan with wax paper. Mix the butter and cocoa in a pan and set aside. Beat together the eggs, sugar and vanilla extract in a bowl. Mix it along with cocoa mixture. Stir in the nuts. Sift over the flour and fold it along with the mixture. Pour this mixture into the cake pan and bake for 20-35 minutes until risen. It will still look soft and wet but it will cook further while cooling. Let it sit to cool. To make the frosting, melt the chocolate chips and the butter together in a pan. Mix it well until smooth Now add the sour cream and beat it until smooth and glossy. Let cool slightly and then pour it on topof the brownies. Spread it well. Let it set well. You can also refrigerate it for some time to speed up the setting process. Slowly cut it into pieces. It would make about 12 large pieces. You can cut it into smaller pieces since its pretty rich. Its gooey, smooth, chewy with a slight crunch from the nuts Of course, its chocolaty and heavenly for all choco lovers! ----------------------------------------------------------------------------------------------------------------63. Moong Dal Thattai Recipe: Moong Dhal Thattai Recipe Level: Easy/Beginner Recipe/Post by: Viji Ingredients 1 cup rice flour (good quality store bought one) cup moong dhal (cooked till soft) 1 tbsp fresh/desiccated coconut 1 tsp coarsely powdered pepper tsp cumin seeds 1 tsp sesame seeds tsp hing/asafetida powder Few curry leaves chopped

2 tsp butter Salt to taste Oil to fry Mix everything by hand well and form a pliable dough with enough water. Take a small gooseberry sized balls and pat them in round shapes. You can prepare the size you prefer. Take a small gooseberry sized balls and pat them in round shapes. You can prepare the size you prefer. Prick them with fork on top to avoid puffing while frying. (I dont do this normally). Deep fry them in batches till they are crisp. Tasty and healthy one. Kids will love it. Prick them with fork on top to avoid puffing while frying. (I dont do this normally). Deep fry them in batches till they are crisp. Tasty and healthy one. Kids will love it. ---------------------------------------------------------------------------------------------------------------64. RICE ATTA CHAKLI I have already put up one or two varieties of Chaklis Maida Chaklis and MoongDal Chakli. This recipe which uses Rice Atta can be prepared either by soaking and grinding rice or using the rice atta available off the shelf. I prepared a modified version of the usual Rice Atta Chakli where I used milk instead of water or coconut water while kneading the dough. Here goes the recipe: What you need to have: 1. Rice Atta 5 cups 2. All purpose flour (Maida) 1 cup 3. Dalia dal 1 Cup 4. Cumin seeds -2 teaspoon 5. Pepper corns 2 teaspoons 6. Butter 1 cup 7. Sesame seeds 4 teaspoons 8. Milk -2 and 1/2 cups Ingredients of Rice Atta Chakli What you do with what you have: 1. Clean up Dalia dal and powder it with pepper corns and cumin seeds to a fine consistency in the dry grinder.

2. Sieve Dalia dal powder from step 1 , Maida and rice flour together in the atta siever. You may have to do it 2-3 times. 3. Transfer the sieved atta mixture from above to a wide bowl and add butter, salt and sesame seeds to it and keep it pressed for about 10 -15 minutes. Sieved Atta and salt and butter mixed 4. Add boiled and cooled milk to the atta mixture from step 3 and bring it to the consistency of chapathi dough. One can add 2 cups of milk and then gradually add the remaing milk so that the dough doesnt stick to ones hands at all. Pinched out ball & the Chakli dough 5. Pinch out the required quantity of the dough and knead it in such a way that it turns out smooth. Push the knead ball of the dough into the chakli mould. Knead Chakli dough in the mould 6. Press chakli on a thick plastic sheet to get shapes and patterns as below. Chakli pressed on a plastic sheet 7. Place a skillet on medium flame with 4-5 cups of cooking oil in it. On heating fry chakli in batches you may have to turn Chaklis around to ensure that both sides are fried. On cooling store them in airtight containers.Ready to serve Rice atta Chakli They remain crispy for more than 15-20 days if fried in fresh cooking oil. Serve crispy chaklis with tea or coffee for tiffin in the evening. Number of Chaklis: 120-130 of above size How long it takes: 2 hours Good to remember: 1. The reason for sieving the powders is that they get mixed up well and evenly. 2. Please do not add the whole measurement of milk at once since the rice atta may not absorb all milk. Amount of milk it absorbs depends on the specific quality of Rice Atta. The consistency

of the dough should be such that the dough while kneading should never be left over either on the palm or should it stick to your finger tips. 3. The reason for not adding chilli powder ( we add white pepper powder instead ) is that chaklis may turn out bitter/black if a little over-fried. 65. RICE CHAKLIS INGREDIENTS FOR THE FLOUR: RICE - 1 kg CHANNA DAL - 1/2 kg URAD DAL - 1/4 kg JEERA ( CUMIN SEEDS) - 50 gms METHOD: DRY ROAST SEPERATELY RICE,CHANNA DAL AND URAD DAL TILL GOLDEN BROWN. ALLOW IT TO COOL. ADD JEERA AND FINELY POWDER ALL THESE INGREDIENTS. INGREDIENTS FOR THE CHAKLIS: 1 CUP OF THE ABOVE POWDER 1/2 TEASPOON CHILLI POWDER 1 TABLESPOON SESAME SEEDS 1 TEASPOON BUTTER SALT AS PER TASTE WATER FOR KNEADING OIL FOR FRYING METHOD FOR CHAKLIS: COMBINE THE CHAKLI FLOUR, BUTTER, CHILLI POWDER, SESAME SEEDS AND SALT IN A BOWL. MIX WELL. ADD LITTLE WATER AND KNEAD IT INTO A SOFT DOUGH. PUT THE MIXTURE INTO A GREASED CHAKLIS PRESS AND PRESS OUT ROUND WHIRLS OF THE DOUGH ON A TRAY, WORKING CLOSELY FROM THE CENTRE TO THE OUTER. 12 CHAKLIS ARE OBTAINED. GENTLY FRY THE CHAKLIS TILL GOLDEN BROWN IN COLOUR. DRAIN, COOL AND STORE IN AIR TIGHT CONTAINER FOR CRISP CHAKLIS. 66. BAKED CHAKLIS by Tarla Dalal

This simple and delicious recipe is a real treat for weight watchers. Chaklis, the popular Indian snack, is usually deep fried and contains loads of calories. Here's how to make them with 1 teaspoon of oil to near perfection by baking them in an oven. Munch them at anytime of the day when hunger strikes. Preparation Time: 10 mins. Baking Time : 15 mins. Baking Temperature: 160C (320F) Makes 12 chaklis. Ingredients 1/2 cup rice flour (chawal ka atta) 1 tsp oil 1 tbsp low fat curds (Dahi) a pinch of asafetida (hing) salt to taste Other ingredients oil for greasing Method Combine the rice flour, oil, asafetida and salt in a bowl and mix well. Add the curds and a little water and knead into a soft dough. Put the mixture into a chakli press and press out round whirls of the dough onto a greased baking tray, working closely from the centre to the outside to the whirl (approximately 50 mm. (2") diameter). You will get about 12 chaklis. Bake these chaklis in a pre-heated oven at 160C (320F) for 10 to 15 minutes. When one side of the chakli turns golden brown in colour, gently flip over the chakli using a flat spoon and bake till they are light brown in colour. Store in an air-tight container.

67. Masala Khakhras by Tarla Dalal Spicy cumin and whole wheat khakhras Preparation Time: 10 mins. Cooking Time: 15 mins. Makes 4 khakhras. Ingredients 1/2 cup whole wheat flour (gehun ka atta) 1 tsp besan (Bengal gram flour) 1/4 tsp cumin seeds (jeera) 1/8 tsp chilli powder a pinch of turmeric powder (haldi) a pinch of asafoetida (hing)

4 tbsp low fat milk 1 tsp oil salt to taste -----------------------------------------------------------------------------------------------------------68. DIET CHIWDA Cornflakes Chiwda is a crunchy low cal and delicious evening snack or farsaan recipe with the chivda or roasted rice flakes tossed with cornflakes, nuts, salt and chilli powder. Preparation Time: 5 min Cooking Time: 8 to 10 min

Ingredients 1 packet of quick cooking rolled oats 1 cup roasted peanuts 5 to 6 curry leaves (kadi patta) 5 to 6 tbsp lemon juice raisins (kismis) or black raisins as per choice 1 to 2 green chillies 4 to 5 tbsp oil or as per your requirement 1 tbsp mustard seeds ( rai / sarson) 1/2 tsp turmeric powder (haldi) salt to taste Method Take a big kadahi or deep pan. Add the oil let it get warm for couple of seconds . Then add the rai kari patta.let it roast on medium heat till rai starts to splutter. Do not let it burn then add the dry roasted pea nuts. Let them roast for some more time . Also add the raisins the same time. Then add the haldi and salt and let it cook on slow flame to let the turmeric cook a little. Then add some lime in juice .in the end ad the honey bunches of oats cereal and mix it well on medium flame.

69. Baked Puri ( Low Calorie Healthy Cooking ) Masala puri, one of my favourite anytime-munchies, this recipe will surely be an instant hit amongst weight-watchers. Masala puris, which are usually fried, have been modified into this low cal version by baking. You can use these puris to make sev puri, bhel puri or any chaat of your choice. Preparation Time: 5 mins Cooking Time: 15 mins Baking Time: 50 Minutes Baking Temperature: 200C (400F) Makes 25 puris Ingredients 1 cup whole wheat flour (gehun ka atta) 1/2 tsp coarsely ground cumin seeds (jeera) 1/2 tsp coarsely ground peppercorn 1/4 tsp turmeric powder (haldi) (optional) 2 tsp oil salt to taste 1/2 tsp oil for kneading and greasing Method Combine all the ingredients together in a bowl and knead into a stiff dough using enough water. Keep aside for 10 to 15 minutes. Knead again using tsp of oil and divide the dough into 25 equal portions. Roll each portion of the dough into a 75 mm. (3) diameter circle. Prick each puri with a fork and arrange them on a greased baking tray in two batches. Bake in a pre-heated oven at 200c (400f) for 20 to 25 minutes or till they are evenly browned and crisp from both sides. Cool slightly, serve immediately or store in an air-tight container. Use as required. ---------------------------------------------------------------------------------------------------------------

70. Malai Cake - I Ingredients

by Jinoo

1 cup powdered or coarse sugar 1 cup cream 1 cup milk powder 1 cup plain flour (maida) 1/2 tsp baking powder 1/2 tsp soda bicarb few drops of vanilla essence 1/2 to 1 cup milk to prepare batter

Method Mix sugar and malai Sieve maida, milk powder, b.p, soda bi carb twice Slowly add other ingredients along with milk Bake it in a preheated oven for 45 min. at 150 temp -------------------------------------------------------------------------------------------------------71. Malai Cake - II Ingredients: All Purpose Flour (Maida) - 2 Cup Castor Sugar - 1 Cup Fresh Milk Cream/ Fresh Malai - 1 Cup Milk - 1 Cup Baking Powder - 1 1/4 Tsp Baking Powder (Baking Soda) - 3/4 Tsp Vanilla Essence - 1 Tsp Directions... Sieve flour, baking powder and meetha soda together. Now beat malai, castor sugar and vanilla essence together. Now add flour mixture and milk, beat it well Pour this mixture into a greased tin and bake it in a pre heat oven at 220 degree centigrade for about 1 hr. ---------------------------------------------------------------------------------------------------------------------72. MALAI CAKE -III Ingredients: Fresh Malai: 1 cup Powdered Sugar: 1 cup Maida: 1 & 1/2 cup Baking Powder: 1/4 tsp Baking Soda: 1/4 tsp Vanilla Essence: 2-3 drops Honey: 1 tbsp Milk:1/3 cup

Method: Beat fresh Malai, sugar together till the mixture gets creamy and fluffy. Sieve Maida, Baking Powder and Baking Soda together for 2 times.

Grease the cake mould with refined and maida. Add Vanilla Essence and Honey to the malai mixture. Mix well. Slowly add maida to this mixture. (One tablespoon at a time.) Mix well and beat the mixture till it gains ribbon-like consistency. Transfer the mixture into the greased cake mould Preheat the Oven at 250 degree for 30 minutes. Bake the cake at 220 degree for 5 minutes. You cake is ready. Cut them into pieces. Serve hot or cold according to your choice.

73. Tasty Dalia Idli Ingredients: Dalia: 1 cup Curd: 2 cups Carrot: 1/2 cup( peeled & grated) Onion: 1 (small finely chopped) Corn: 1/4 cup Cabbage: 1/4 cup (finely chopped) Green Chilly: 2-3 (finely chopped) Coriander Leaves: 2-3 tbsp Turmeric Powder: 1/2 tsp Red Chili Powder: 1/2 tsp Curry Leaves: 1 tbsp Mustard Seeds: 1 tbsp Eno: pinch Oil: for greasing & cooking Method: Dry roast the dalia Soak the roasted dalia in curd for about 4-5 hour. Heat oil in a pan, add mustard seeds and curry leaves. When they start crackling add onion, green chilly, carrot, cabbage and saut it for 2 minutes. Add Turmeric Powder, Red Chilly powder and salt and mix it well. Allow it to cook for one more minutes. and turn off the flame. Mix this mixture to the dalia batter and mix it well. Keep it aside for 10 minutes. Grind this batter into a smooth mixture. Add eno Add salt if required. Grease the idle mould well and fill each of them with 3/4th full of batter. Steam cook idlis on medium flame for about 10-15 minutes or until done. Use a butter knife to remove the idlis. Your idlis are ready. Serve them with chutney.

----------------------------------------------------------------------------------------------------------------

74. MALAI CAKE Ingredients: Maida 2 cups, grounded sugar 1 1/2 cup malai 1 cup, vanilla essence 1 tsp lemon yellow color (optional) few drops. baking powder 1 tsp, soda 1/4 tsp, cold milk 1 1/2 - 2 cups Method: Take malai and grounded sugar in a bowl and mix well with light hand or else the butter would come out of the malai. Sieve the maida bk.pdr and the soda 2-3 times and keep aside. Now slowly add little milk and the maida mixture and keep stirring. Gradually and alternatively finish the mixture and keep stirring. The mixture should be of the pouring consistency. ------------------------------------------------------------------------------------------------------75. QUICKEE CAKE Ingredients 1 cup cream 1 cup maida 1/4 cup rava 1 cup sugar 2 eggs 1/2 tsp baking powder nuts, raisins and dates Method Beat the eggs, cream and sugar in a mixer-grinder. Pour it in a vessel, add maida slowly, while stirring continuously to avoid lumps. Add baking powder and the dry fruits. Keep aside for 1 hour. Pour the cake mix into a greased baking dish and bake for 40 minutes. Now add the vanilla essence and the color and lightly stir again once.

Grease the cake mould and sprinkle little maida into it. Pour the batter into it. Now take a p.cooker and pre heat it for 5min on high flame. Now keep a small bowl in the cooker and over it place the cake mould and place the lid over the cooker. Bake the cake for 5 min on high flame and then simmer it for 45 to 50 min. Delicious cake is ready Your cake is ready to eat. ----------------------------------------------------------------------------------------------------76. Hari Unda (Semolina Laddu) Semolina 1 cup, Grated coconut 1/2 cup Sugar 1 cup, Raisins 2 tbsps Cashew nuts (chopped) 2 tbsps Rose water 1 tsp, Cardamom (powdered) 5 pods, Water 1/2 cup

Dry roast the semolina and cool. Add water to the sugar and make a sticky syrup. Add all the ingredients and stir well. Remove from the fire and form into even sized balls. -----------------------------------------------------------------------------------------------------------77. Rava Laddoo They stay good for 10-15 days without refrigeration. Quantity 40-45 Laddoos Ingredients 4 cups rava/semolina 3 cups Sugar 1 Fresh Coconut (scraped) 1 cups pure ghee 2 tablespoons raisins 20 Cashew nuts (cut into pieces) Green cardamom powder Method 1) Heat ghee in a thick-bottom kadai. Add rava, stir-fry on low heat till it turns light golden. Add scraped fresh coconut and stir-fry for 7-8 mnts or till the mixture becomes dry. 2) Add some raisins and pieces of cashew nuts. Keep aside. 3) Cook sugar with one & half cups of water, in a big vessel, on a medium heat 4) Keep stirring continuously till it dissolves. Increase the heat and bring the syrup to a boil, till it reaches a single thread consistency. Remove from heat. 5) Add the above rava mixture and cardamom powder to the sugar syrup and mix well.

Keep aside for 2-3 hours. Sometimes, it needs more time to absorb the sugar syrup, also keep stirring the mixture well at regular intervals to let out steam. Cover the vessel only with a muslin cloth. 6) Divide the mixture into equal portions. Shape them into firm laddoos and decorate with raisins and cashew nuts. ----------------------------------------------------------------------------------------------------------------78. LOW CALORIE APPAM Ingredients 1 cup Maida (all purpose flour) 1/2 cup Rice flour 1/2 tsp cardamom powder ( or powder 3-4 cardamom seeds) 1/2 cup jaggery, powdered Method 1.Add the jaggery to approx 1/4 of water. If you have trouble breaking down the jaggery, placing them in the water for few minutes will help you, break it down easily. Using hands or back of a spoon, make sure that there are no lumps 2.Sift the flours together, add the cardamom powder and mix well. 3. Now slowly using a strainer, strain the jaggery liquid in to the flour mixture. 4.Stir well, add some more liquid if needed to make a thick batter. Make sure the batter is lump free. 5.Heat the Paniyaram Pan/Puff Pan with 1-2 tsp of vegetable oil. Edited: It uses a total of 1-2 tsp of oil. In each section about 1/4 tsp of oil should do. Try one with this measurement and adjust accordingly to your preferences. 6.Once the oil is hot, drop spoonful of the batter in the pan. 7.Once browned in the bottom turn the other side. Repeat the same. Serve immediately to enjoy a guilty free low calorie and festive Karthigai Appam. ------------------------------------------------------------------------------------------------------79. ADAI Ingredients 2/3 cup plain short grained rice 1/3 cup par boiled rice 1 cup pigeon peas ( toor dal) 1/2 cup bengal gram dal (channa dal) 1/2 cup whole black lentils,deskinned (urad dal) 1/4 cup yellow lentils (moong dal)

4-5 dried red chillies (or as per taste) 1/4 tsp Asafetida Method 1.Clean the rice and lentils with cold water and then soak them together along with red chillies for 2-3 hours until most of the water is soaked up by the lentils and they look softer. 2.Grind these along with asafetida and coconut into a thick coarse paste. It need not be a smooth batter and make sure not to add lot of water. It is usually a thick batter. 3.Mix in salt and curry leaves. Heat a non stick pan- low heat, grease the pan with little vegetable oil half a slice of onion dipped in oil is best for greasing. drop a ladle of batter in the middle. 4.Slowly rotate the batter in a circle, spreading alongwith. 5.When it covers the pan, increase the heat to med-high, spoon some oil along the edges of the Adai and let it brown. This usually takes approx 3-5min. 6.Then turn the Adai and cook on the other side until golden brown. Serve warm. Have you ever tried Adai with little jaggery and butter mixture? No? You have to. My mom usually does and I prefer the same. Jaggery is also rich in iron thats double nutrition. You can skip the butter though salt to taste ( start with say, 1/2 tsp and then adjust accordingly) 1/2 cup grated coconut (optional) handful of curry leaves. ------------------------------------------------------------------------------------------------------80. COCONUT CHUTNEY Ingredients 1 cup coconut, grated 1 cup roasted gram (Dalia available in Indian stores) 2-3 green chillies (or as per taste) 1/2 cup curd salt to taste To Temper 1 tsp mustard seeds 1 tsp split black gram dal (urad dal) 1-2 dried red chillies (as per taste) few springs of curry leaves (Available in Indian stores) a pinch of asafetida Method 1. Soak the roasted gram in water for at least 20 min. 2.Add all the Ingredients other than the ones mentioned in the Tempering section in a blender and blend them till smooth. In case if its too thick, add more buttermilk till its neither too thick nor too watery. 3.Now in a tsp of oil, temper the ingredients given in the To temper section till the mustard seeds start popping. 4.Pour down the temper into the ground mixture and serve. You can also garnish with little cilantro for additional color and taste.

-----------------------------------------------------------------------------------------------------------------------81. TOMATO CHUTNEY Ingredients 3 large ripe Tomatoes 3-4 pearl onions (optional) 2-3 dried red chillies (or as per your taste) 1 inch piece ginger, skinned and chopped 2-3 tbsp coconut (optional) few springs of cilantro 1/2 tsp sambar powder salt to taste To Temper 1/2 tsp urad dal (split black gram) 1/2 tsp mustard seeds 1/2 tsp channa dal (bengal gram) pinch of turmeric pinch of asafetida few springs of curry leaves Method 1.Saute the onions and ginger in a tsp of oil until soft. Add the tomatoes, salt, turmeric, chillies, sambar powder and saut for 5 min more till it becomes v soft. 2.Now process this mixture along with cilantro and coconut and set aside. 3.Now temper the ingredients listed in 1/2 tsp oil and then pour it on the mixture. Serve warm. ----------------------------------------------------------------------------------------------------------82. Date Muffins Ingredients: 1 cup milk 1 egg, beaten 2 cups all-purpose flour, stir before measuring 1 teaspoon salt 1 tablespoon baking powder 1/4 cup sugar 1/2 cup chopped walnuts 1/2 cup chopped dates 1/4 cup melted butter

Preparation: Mix milk and egg together in a mixing bowl. Seft together the dry ingredients, including sugar. Add to milk and egg mixture; mix well. Stir in walnuts, dates, then butter, mixing just enough to blend. Bake at 400 for 20 minutes, or until date muffins are browned. Makes about 9 large date muffins. --------------------------------------------------------------------------------------------------------

83. Date Drop Cookies, Baked Date Drop Cookies, Unbaked Ingredients: 1/2 cup butter or margarine (4 ounces) 1 cup brown sugar, packed 1 egg, beaten 1/4 cup warm water 1 tsp vanilla 2 cups flour 3/4 tsp baking soda 1/4 tsp salt Date Filling 1 package (8 ounces) dates, cut up 1/4 cup sugar 3/4 cup warm water Preparation: Bring dates, water, and sugar to a boil. Reduce heat to low and simmer, stirring frequently, until dates are thickened, about 5 to 7 minutes. Set aside to cool. Cream butter and sugar; stir in egg, water, vanilla, flour, baking soda and salt. Drop cookie dough by teaspoonfuls onto a lightly greased cookie sheet. Place about 1/2 teaspoon of date mixture on the top of each cookie, then a small dab of cookie dough on top of the date mixture. Bake at 400 degrees for 10 to 12 minutes.

84. OATMEAL BUTTER COOKIES Prep Time: 15 minutes Cook Time: 12 minutes Total Time: 27 minutes Ingredients: 1 cup butter, softened (NO substitutes!) 1 cup brown sugar 1/2 cup sugar 1 egg 2 teaspoons vanilla 1-1/4 cups sifted flour 1/2 teaspoon salt 1 teaspoon cinnamon 2-1/2 cups quick cooking oatmeal Preparation: In large bowl, beat butter until smooth. Add sugars, beating until fluffy. beat in eggs and vanilla, then add flour, salt, and oatmeal. Mix in oatmeal. Chill in refrigerator until firm. Preheat oven to 325 degrees F. Shape dough into marble-sized balls and place on cookie sheets. Flatten each cookie with the bottom of a drinking glass dipped into granulated sugar. Dip glass into sugar between each cookie to re-sugar glass. Bake for 12-15 minutes or until cookies are set. Cool on cookie sheets for about a minute, then remove to wire racks to cool. Makes about 36 cookies.

----------------------------------------------------------------------------------------------------85. DATE & WALNUT ROLL Ingredients 1 Cup chopped dates 60g butter 1 cup of Brown sugar, firmly packed cup water Teaspoon bicarbonate of soda 1 egg lightly beaten cup of chopped walnuts 1 cup of self-raising flour cup of plain flour Method Combine dates, butter, sugar and water in pan, stir constantly over heat without boiling until sugar is dissolved. Bring to the boil, and then remove from heat. Transfer the mixture to large bowl, cool to room temperature. Grease 2 nut roll tins, Stir soda, egg and walnuts into date mixture,

then sifted flours. Spoon mixture evenly into prepared tins. Bake in a moderate (180C) oven for 1 hour. Stand rolls in tins, lids, turn on to wire rack to cool. Enjoy! --------------------------------------------------------------------------------------------------------86. DATE & WALNUT ROLL This recipe requires two loaf tins and makes 20 slices. Ingredients 60g butter 1 cup (250ml) boiling water 1 cup (180g) chopped seeded dried dates 1/2 teaspoon bicarbonate of soda 1 cup (220g) packed brown sugar 2 cups (300g) self-raising flour 1/2 cup (60g) chopped walnuts 1 egg, lightly beaten Preheat the oven to 180C (160C fan-forced). Butter two 8cm x 19cm nut roll tins. Line the bases with baking paper and spray the insides of the tins with non-stick baking spray. Stir the butter and the water in a medium saucepan over low heat until the butter melts. Remove from heat and stir in the chopped dates and bicarbonate of soda. Add the remaining ingredients and mix until combined. Place the tins upright on a baking tray, spoon the mixture into the tins (just over half way each) and replace the lids. Bake the rolls for 45 to 50 minutes. Stand for 10 minutes then remove the ends of the tins and shake tins gently to release the rolls onto a wire rack.

87. Chocolate and Peanut Granola Ingredients 1/4 cup best quality cocoa 4 1/2 cups rolled oats 1 cup sunflower seeds 3/4 cup white sesame seeds 3/4 cup apple compote or applesauce 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/3 cup brown rice syrup or rice malt syrup

1/4 cup clover honey or other runny honey 3/4 cup light brown sugar 2 cups raw peanuts 1 teaspoon kosher salt 2 tablespoons canola oil or sunflower oil Directions Preheat oven to 310 degrees F. Mix everything together very well in a large mixing bowl. Spread the mixture evenly in 2 baking tins and bake for 40 minutes to 1 hour, turning over half-way through baking. Allow to cool and store in an airtight container.

88. BUNS Ingredients 125g soft butter 125g caster sugar 2 eggs 125g plain flour 1/2 teaspoon bicarbonate of soda 2 teaspoons baking powder 2 teaspoons real vanilla extract 2-3 tablespoons milk FOR THE TOPPING: 2 egg whites 4 tablespoons golden syrup 100g caster sugar 1/4 teaspoon salt 1/4 teaspoon cream of tartar 1 teaspoon real vanilla extract Heart-shaped sprinkles to decorate METHOD Take everything you need out of the fridge in time to bring to room temperature - this makes a huge difference to the lightness of the love buns later - and preheat the oven to gas mark 6/200C. Put all of the ingredients for the buns, except for the milk, into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency. Divide the mixture into a 12-bun muffin tin lined with muffin papers or heart-patterned cases, and bake in the oven for 15-20 minutes. They should have risen and be golden on top; you want a little peak if possible. Let them cool a little in their tin on a rack, and then take them

carefully out of the tin to cool in their papers, still on the wire rack. Now for the topping. Here there is a slight dilemma, as you'll make more than you need for the 12 buns, but if you halve the quantities, you won't have quite enough. If you're making these for you and your one true love, then I presume you won't need all 12 of them, in which case you could freeze most of the buns to be iced and eaten at some later date, and halve the topping ingredients to decorate the few you want today. This is a topping that has a kind of meringue base, by which you whisk egg whites over heat until they're stiff and gleaming. Think Mr Whippy. So make a doubleboiler with a bowl that will fit snugly over a saucepan of barely simmering water, and put all of the ingredients for the icing, except for the vanilla and sprinkles, into the bowl. Whisk everything with an electric beater until the icing becomes thick and holds peaks like a meringue. This will take about 5 minutes, so be patient. Take the bowl off the saucepan and on to a cool surface and keep whisking while you add the vanilla. Then keep whisking until the mixture cools a little. You want a proper peaked and whipped covering here, so spoon some icing over each bun, and then dollop another spoonful over in a swirly fashion. Immediately shake over your choice of sprinkles, as the icing will set very quickly. Indeed, these look rather like stage prop buns or the fake ones that some bakeries used to keep in their windows, so plasticky and gleaming are they. Serves: Makes 12 Recipe posted by Nigella ----------------------------------------------------------------------------------------------------89. Chocolate Chip Cookie Our modification of a recipe published in NY Times. Ingredients cup (110 g) light brown sugar cup plus 1 tablespoon (120 g) sugar 1 large egg 1+ cups (220 g) flour 2 tablespoons unsweetened cocoa powder teaspoon baking soda teaspoon baking powder teaspoon salt 1+ sticks (140 g) butter 1 teaspoon vanilla extract 6 oz (170 g) semisweet chocolate chips Sea salt Method

Cream butter with sugar until light and fluffy using an electric mixer. Add the egg and vanilla and mix well. Add baking soda, baking powder, salt, sifted cocoa powder, and sifted flour and mix well. Add chocolate chips. Place the cookie dough in the refrigerator until next day. Preheat oven to 350 deg F (180 deg C). Line a baking sheet with parchment paper or a nonstick baking mat. Drop by rounded large spoonfuls of dough (as big as golf balls) onto the cookie sheet. Sprinkle lightly with sea salt. Bake the chocolate chip cookies until light brown but still soft, about 15 to 20 minutes. Always try with a few cookies to check whether the dough is OK. Allow cookies to cool on baking sheet for a few minutes, then move the cookies to a wire rack. The best result is obtained if you use chocolate chips made especially for baking. You may also cut chocolate bars into small chips, but these will melt during baking (as on the photo above).

Place the tins upright on a baking tray, spoon the mixture into the tins (just over half way each) and replace the lids. Bake the rolls for 45 to 50 minutes. Stand for 10 minutes then remove the ends of the tins and shake tins gently to release the rolls onto a wire rack.

90. Easy Chocolate Cake (With buttercream cocoa frosting. Height: 2 to 2.5 inch) Yield: 12 servings Ingredients 1 + 1/2 cup (170 g) all-purpose flour 3 tablespoons unsweetened cocoa powder (dutched/dark) 2 teaspoons baking powder 2 pinches salt 1 cup (220 g) sugar 2 teaspoons vanilla essence 3/4 cup (1.8 dl) milk 3/4 cup (1.8 dl) vegetable oil (flavorless) 2 eggs Ingredients for frosting 1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter 3 cups (7.2 dl) powdered sugar or confectioner's sugar 1/2 cup unsweetened cocoa powder

1 1/2 teaspoon vanilla extract 4 to 5 tablespoons lukewarm milk Method Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) Grease a 9 inch (23 cm) cake tin. Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl. Add milk, vegetable oil and eggs. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too runny you may add slightly more flour. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge). Frosting Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4 tablespoons lukewarm milk, and mix until smooth. Do not over-mix. If necessary, add some more milk. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. This cake should have room temperature when served. ---------------------------------------------------------------------------------------------------------------

91. Afternoon tea cake by rachel allen Ingredients 125g/5oz mixture of dried fruit, such as raisins, sultanas, currants, chopped dates and chopped dried apricots 75ml/2fl oz Cointreau, brandy or whisky 200g/7oz butter, plus extra for greasing 150g/5oz caster sugar 1 tbsp sunflower oil 3 free range eggs 250g/9oz flour, sifted 1 tsp baking powder pinch of salt icing sugar, for dusting Preparation method Preheat the oven to 180C/350F/Gas 4. Line the base of a 20cm/8in cake tin with greaseproof paper and rub the sides with butter to grease it. Place the dried fruit and alcohol in a saucepan and bring to the boil.

Let it simmer for a few seconds and then pour into a bowl and allow to cool. In a large bowl, beat the butter until soft, add the sugar and beat, then add the oil and the eggs one by one, beating all the time (I usually do this in a food mixer, but an electric hand mixer is just as good. Gently stir in the sifted flour, baking powder, salt, fruit and liqueur. Transfer the cake batter into the prepared tin, smooth the top and cook in the oven for 50 minutes or until a skewer inserted into the cake centre comes out clean. Cool slightly before removing the cake from the tin and finish cooling on a wire rack. Dredge with icing sugar when cool. ------------------------------------------------------------------------------------------------------------------------92. DIP OR SPREAD FOR BREAD Ingredients: Feta cheese crumbled - 6 oz Garlic - 1 or 2 cloves (optional) Lemon juice - 2 teaspoons Black freshly ground pepper - 1 teaspoon Dry oregano - half teaspoon Olive oil - 2 tablespoons Method: Combine all the ingredients in a food processor. Grind to a paste. Use this as a dip or spread on crackers or bread. The herbs used in this recipe can be adjusted according to your taste. A very good appetizer that you will surely enjoy. Variation: Add or garnish finely chopped green onions and/or finely diced tomatoes to the spread. This makes the spread more colorful. --------------------------------------------------------------------------------------------------------

93. RICE ROTI Ingredients: 2 cups rice flour, 2 cups water, Ghee, Salt Method:

Add salt to water and bring it to boil (Use a thick bottomed vessel). Then slowly add rice flour mixing it continuously. Heat till there is no water & the flour is of chapatti dough consistency. Make small balls from the dough. Knead well. On a plastic sheet, spread some dry flour. Keep the ball on it and roll with rolling pin. Apply as much dough as required. Fry on both sides on a hot tava. Apply ghee. Serves : 4 Preparation time : 30min ---------------------------------------------------------------------------------------------------------------------94. Cornish Clotted Cream Cake Ingredients Don't throw away the vanilla pod once you've used the seeds. The pod can be used to make vanilla sugar - just add it to a jar filled with caster sugar, or to infuse milk for a custard or ice-cream. 2 medium free-range eggs, at room temperature 225g caster sugar a vanilla pod 1 x 225g tub of clotted cream A good pinch of salt 200g self-raising flour Crme frache or double cream mixed with a few vanilla seeds, to serve (optional) You'll also need: A 20cm springclip tin or deep round cake tin, greased with butter and lined with greaseproof paper Method Preheat the oven to 180C/350F/gas 4. Put the eggs and sugar into a large bowl. Split the vanilla pod along its length with the tip of a sharp knife and scrape the sticky black seeds into the bowl (reserve some of the seeds to mix with the serving cream, if using). Using an electric whisk or mixer, or a rotary whisk, whisk the eggs and sugar until they are very thick and mousse-like and the whisk leaves a thick trail when lifted out of the mixture. Stir the cream until smooth, and gently stir into the mixture with the salt. Sift the flour into the bowl and carefully fold in with a large metal spoon. When thoroughly combined, transfer the mixture to the prepared tin and spread evenly.

Bake in the preheated oven for 50 to 60 mins, until the cake is a good golden brown and firm, and a cocktail stick inserted into the centre comes out clean. Leave for 5 mins to firm up, then carefully remove from the tin, discard the lining paper and leave to cool completely on a wire rack. Store in an airtight container. -------------------------------------------------------------------------------------------------------------------95. Yorkshire Pudding Ingredients 300ml (1/2 pint) semi-skimmed milk 100g (4 oz) sifted plain flour 1 medium egg Vegetable oil or melted lard or dripping Method Put the flour in a bowl, then make a well in the middle and break in the egg. Mix in half the milk using a wooden spoon, then work the mixture until smooth and add the remaining milk. Beat or whisk until fully mixed and the surface is covered with tiny bubbles. Leave for 15 to 30 mins, then whisk again. Preheat oven to 220C/425F/gas 7. Place a tsp of fat into 12 individual deep bun tins or a single large tin and place in the oven until the fat is very hot. Pour the batter into the tins, half filling them, and bake for 10 to 15 mins for individual puddings (30 to 35 mins if using a large tin) or until risen and golden brown. --------------------------------------------------------------------------------------------------------------------------96. AMUL BUTTER MURUKKU Ingredients 2 cups rice flour cup Urad dal 1 tsp sesame seeds A pinch of hing 1 tsp cumin seeds 3 tsp Amul Butter Salt to taste Refined oil as per required quantity

Method In a heavy bottomed pan, fry Urad dal till light brown and let it cool. Grind it into a fine powder. To this, add the rice flour and the rest of the ingredients except butter. Melt the Amul Butter and add it to the dry ingredients. Mix it well and mould it into a dough (Make sure it has the right consistency to pass through the murukku presser). With the help of a murukku presser/mould, fry it in a deep pan of heated oil, until they are golden brown in colour. Drain them in a paper towel to remove excess oil, let them cool.

--------------------------------------------------------------------------------------------------------------

97. Chocolate and Peanut Granola Ingredients 1/4 cup best quality cocoa 4 1/2 cups rolled oats 1 cup sunflower seeds 3/4 cup white sesame seeds 3/4 cup apple compote or applesauce 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/3 cup brown rice syrup or rice malt syrup 1/4 cup clover honey or other runny honey 3/4 cup light brown sugar 2 cups raw peanuts 1 teaspoon kosher salt 2 tablespoons canola oil or sunflower oil Directions Preheat oven to 310 degrees F. Mix everything together very well in a large mixing bowl. Spread the mixture evenly in 2 baking tins and bake for 40 minutes to 1 hour, turning over half-way through baking. Allow to cool and store in an airtight container.

98. Chocolate Fruit Cake by NIGELLA LAWSON Ingredients 12 1/4 ounces (350 grams) dried soft prunes, chopped 8 3/4 ounces (250 grams) raisins 4 1/2 ounces(125 grams) currants 6 1/4 ounces (175 grams) unsalted butter, softened 6 1/4 (175 grams) dark muscovado sugar 6 1/4 fluid ounces (175 ml) honey 4 1/2 fluid ounces (125 ml) coffee liqueur 2 oranges, zested and juiced 1 teaspoon mixed spice 2 tablespoons good quality cocoa 3 free-range eggs, beaten 5 1/4 ounces (150 grams) plain flour 2 1/2 ounces (75 grams) ground almonds 1/2 teaspoon baking powder 1/2 teaspoon baking soda For decoration: 1-ounce (25 grams) dark chocolate-covered coffee beans Edible glitter Gold mini balls About 10 edible gold stars Directions Preheat the oven to 300 degrees F (150 degrees C). Line the sides and bottom of an 8 by 3 1/2-inch deep, round loose-bottomed cake tin with a layer of reusable silicon baking parchment. When lining the tin with the parchment, cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin. Place the fruit, butter, sugar, honey, coffee liqueur, orange zest and juice, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for 10 minutes. Remove the saucepan from the heat and leave to stand for 30 minutes. After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and baking soda, and mix well with a wooden spoon or spatula

until the ingredients have combined.

Carefully pour the fruitcake mixture into the lined cake tin. Transfer the cake tin to the oven and bake for 1 3/4 to 2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle. Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin. To decorate, place the chocolate-covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole cake and sprinkle the top with edible glitter. -------------------------------------------------------------------------------------------------------------

99. MOLTEN CHOCOLATE CAKE 2 110 g / 4 oz dark chocolate 115 g / 4 oz or 8 tbsp butter 2 large eggs 60 g / 6 tbsp flour 80 g / 6 tbsp sugar Dark/white chocolate cut in small pieces How to make it Preheat your oven at 400 F (200C). Melt the chocolate and butter using a double boiler. Greased 6 individual molds (silicone or large muffin pan). Use an electric mixer to mix together the eggs with the sugar, until your preparation has a nice light white color. Add the flour and mix well. Add the melted chocolate and mix. Pour in the molds and add the extra pieces of crushed chocolate in the preparation. Place in the oven for about 12-13 min and take out. Let cool down a bit before unmolding. 100. Heres a Light Christmas Cake recipe that many of my friends during the festive season.

Ingredients: 4 oz (110 g) glace pineapple, roughly chopped 6 oz (175 g) red and green glace cherries, roughly chopped 8 oz (225 g) sultanas 4 oz (110 g) dried apricots, roughly chopped 3 tablespoons brandy 4 oz (110 g) pecan nuts, roughly chopped 4 oz (110 g) whole, mixed candied peel, chopped small 2 oz (50 g) angelica, chopped small 2 oz (50 g) crystallized ginger, chopped small grated zest 1 medium orange grated zest 1 medium lemon 8 oz (225 g) unsalted butter, at room temperature 8 oz (225 g) caster sugar 4 large eggs 8 oz (225 g) plain flour, sifted 2 oz (50 g) ground almonds level teaspoon salt 8 round cake tin, lined and greased. Process: Place the sultanas and chopped apricots in a large mixing bowl. Stir in the brandy, cover and leave overnight, or as long as possible if its not possible to leave overnight. Pre-heat the oven to Gas Mark 3, 325F (170C). Add the rest of the nuts, fruit and peels into the sultanas and apricots, and then whisk with an electric hand whisk the butter and sugar in another large mixing bowl until pale and fluffy. Beat the eggs and add them to the butter and sugar, a very small amount at a time, whisking well after every addition. When all the eggs are incorporated, lightly fold in the sifted flour and salt, followed by the ground almonds and then all the fruit, nuts, etc. Now transfer the mixture to the tin, leveling it off with the back of a spoon, and place the tin in the oven so the top of it is more or less in the centre. Bake the cake for 1 hour then place a double sheet of greaseproof paper over the top of the tin and turn the heat down to gas mark 2, 300F (150C), for a further 2-2 hours. When its cooked it will have begun to shrink away from the sides of the tin and be springy in the centre when you press lightly with your little finger. You can leave this cake in the tin till its absolutely cold then peel off the papers and wrap it in double

greaseproof paper before storing in an airtight container.

-------------------------------------------------------------------------------------------------------

101.

Easy Lemon Cake

Ingredients 4 oz110g self raising flour, sifted 1 tsp baking powder 4 oz110g soft margarine at room temperature 4 oz110g caster sugar 2 large eggs Grated rind of a medium lemon 3 tsps of lemon juice Two 7 in (18cm) cake tins, at least 1.5in (4cm) deep, greased and bases lined with greaseproof/waxed paper Preheat the oven to Gas Mark 3, 170 deg C, 325 deg F. This easy lemon cake recipe only takes a few minutes to mix. Sift the flour and baking powder into a large mixing bowl. Next, making sure you use soft margarine, simply add all the other ingredients to the bowl and beat them well. A hand-held electric mixer will give good results. The mixture should be wet enough to just drop from a wooden spoon when tapped on the side of the mixing bowl. If needed mix in 1-2 teaspoons of warm water to get the right consistency. The mixture is divided between the prepared (greased and lined) tins. Bake on the centre shelf of the preheated oven for about thirty minutes, or until the top of the sponge is springy to touch. Remove from the oven when cooked and allow to cool for about a minute. Carefully loosen the edges with a knife and turn the sponges onto a wire rack to cool. Gently, remove the lining paper and when cooled completely, spread lemon curd on the sponges and sandwich together. To finish, dust the top with icing (confectioners) sugar if you like.

102. MAWA CAKE Dense cake because of the mawa, delicious in taste Preparation Time : 25 - 30 minutes Cooking Time : 30 - 35 minutes Servings : 4 INGREDIENTS Mawa (khoya) 100 grams Butter 200 grams Sugar 250 grams Eggs, beaten 6 Refined flour (maida) 300 grams Baking powder 5 grams Milk as required METHOD Preheat the oven to 200C. Line the cake moulds with paper cups. Take butter in a bowl, add sugar and whisk together till light and creamy. Break the eggs into another bowl and whisk with an electric blender till frothy. Add mawa to the butter mixture and continue to whisk. Put refined flower and baking powder into a strainer and sieve the mixture into the butter mixture. Add the eggs and mix. Add a little milk to get the correct consistency. Put the batter into the cake moulds and place them in the preheated oven and bake at 200C for twenty five minutes. Let the cakes cool before serving them. ------------------------------------------------------------------------------------------------103. HARA MASALA MURGH Chicken cooked in green masala Preparation Time : 30 minutes Cooking Time : 30 minutes Servings : 4 INGREDIENTS Chicken 1 kilogram Fresh coriander leaves 1 cup Fresh mint leaves 1/2 cup Green chillies, slit 6 Coconut, scraped 1/2 Cloves 4-5 Almonds 15 Yogurt 1 1/2 cup Salt to taste Oil 3 tablespoons Green cardamoms 4 Onion , chopped 2 medium

Ginger paste 1 tablespoon Garlic paste 1 tablespoon Coriander powder 1 tablespoon Cumin powder 1 tablespoon Chicken stock 2 cups Fresh cream 1 cup METHOD Grind the coriander leaves, mint leaves, four green chillies, scraped coconut, cloves with a little water to a fine paste. Grind almonds to paste. Marinate chicken with green masala, yogurt and salt for half an hour Heat oil in a pan. Pound green cardamoms and add to the hot oil. Add chopped onions and saut till brown. Add ginger paste, garlic paste and saut till brown. Add marinated chicken and saut for a while. Mix almond paste with the remaining marination. Add slit green chillies, coriander powder, cumin powder and mix well. Add the remaining marination mixture. Add stock and mix. Adjust salt. Cover and allow to cook for two minutes on high heat and then lower the heat and cook till done. Lastly add fresh cream and remove from heat. Serve hot. ------------------------------------------------------------------------------------------------------

104.

INDIAN STYLE CHILLI CHICKEN

Ingredients 400 gms boneless chicken 1 egg 2 tbsp all purpose flour 2 tbsp cornstarch Salt to taste 3 tbsp yogurt 1 tsp red chili powder 1 tbsp red chili paste (grind red chillies using little water and make a paste) 1 tsp coriander powder 1/2 tsp garam masala powder 1 medium onion (finely chopped) 1 tbsp chopped cilantro 1 tsp ginger paste 1 tsp garlic paste

Oil to deep fry How to make Indian Style Chilli Chicken Cut chicken into cubes. Add salt, egg, all purpose flour, cornstarch, red chili paste. Mix well. Deep fry one by one. In another pan, heat oil. Add onion and cook till translucent. Add ginger and garlic paste, mix well. Add coriander powder, red chili powder and mix well. Add yogurt, mix well. Remove the fried chicken pieces. Add it to the yogurt mixture. Add salt and mix well. Add garam masala powder and cilantro. Mix well. Serve hot. --------------------------------------------------------------------------------------------------105. MICROWAVE CHOCOLATE CAKE This delectable cake gets done in a jiffy Preparation Time : 15 - 20 minutes Cooking Time : 25 - 30 minutes Servings : 4 INGREDIENTS Refined flour (maida) 165 grams Baking powder 2 teaspoons Chocolate, grated 110 grams Butter 130 grams Castor sugar (caster sugar) 150 grams Milk 3/4 cup Walnuts, chopped 1/2 cup Vanilla essence 1/2 teaspoon METHOD Sieve together refined flour and baking powder. Take grated chocolate and butter in a microwave bowl and melt in a microwave oven on MEDIUM (70%) for one minute. Stir the mixture and add castor sugar and stir again to mix well. Add the sieved flour and mix well. Add milk and mix to get a pouring consistency. Add chopped walnuts and vanilla essence. Pour the batter into a greased microwave dish and level the surface. Bake in the microwave oven at HIGH (100%) for five minutes. Check for doneness. If not done bake for one more minute at MEDIUM (70%). If baking in a convection oven preheat the oven at 180 oC and then bake the cake for twenty five to thirty minutes.

106.

Sanjeev Kapoor's Chocolate Orange Cakes

Ingredients: Servings: 6

1 1/4 cups refined flour (maida) 1/4 cup hintz Dutch-processed cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup margarine 3/4 cup sugar 2 large egg whites 1 cup fresh orange juice 1 teaspoon vanilla essence 2 teaspoons icing sugar Change Measurements: US | Metric Directions: Prep Time: 45 mins Total Time: 1 1/4 hr 1Whisk egg whites in a bowl, one at a time, until stiff but not dry. 2Add sugar and mix well. 3Add flour, salt, cocoa powder, baking soda and baking powder. 4Mix well.5Cream in the melted margarine. 6Preheat oven to 175C.7Grease a square shaped 9 inch baking pan. 8Stir in the orange juice and essence so that you have a smooth batter. 9Pour the batter into the greased pan. 10Bake in a pre-heated oven at 175C for 25-30 minutes or until a toothpick inserted in the cake pulls out clean.11Serve warm/cool. 12Note: If serving this cold, sift icing sugar over this. ---------------------------------------------------------------------------------------------------------107. MARBLED CHOCLATE ORANGE CAKE

3 eggs 1 cup superfine sugar 1/4 cup vegetable oil 1/4 cup sour cream 1 cup orange juice 2 cups all-purpose flour 2 1/2 teaspoons baking powder 4 tablespoons unsweetened cocoa powder, depending on the contrast you desire in your cake (you can add less (or more) 1 orange, zest of (optional) Change Measurements: US | Metric Directions: Prep Time: 0 mins Total Time: 40 mins 1NOTE: My original recipe used less baking powder and I found that it didn't rise very much, so I increased the amount of baking powder. 2In a medium bowl ,whisk the eggs with the sugar, sour cream, oil, and orange juice. Add orange zest at this point if using any.

3In a separate bowl ,sift the flour and baking powder and gently mix together to evenly incorporate the baking powder into the flour.4Slowly add the egg mixture into the dry ingredients and mix until everything is combined.5Next, pour half of the batter into a separate bowl and add cocoa powder to it. If the cocoa mixture has a thicker consistency, then you can add a little bit of orange juice to thin it out.6Lightly grease a 9 inch round or square cake pan and pour the batter interchangeably to get a marble or swirl effect.This is where you can get creative. 7Bake at 350 degrees F for 40 minutes or until tester comes out clean. --------------------------------------------------------------------------------------------------------------------------108. Coconut Cake Recipe ONE POUND = 453 GRAMS

One pound of coconut grated, half a pound of sugar, the whites of two eggs, and the yolk of one egg. Beat the yolk well; add the sugar to it; then the coconut and whites of the eggs beaten to a stiff froth. Drop by the teaspoonful on sheets of buttered paper placed on tins. Form each little cake into the shape of a cone, and bake in a moderate oven about half an hour. ------------------------------------------------------------------------------------------------------109. Bolinhas (Goan Cookies) Recipe - I

Learn how to make Bolinhas (Goan Cookies) recipe using our easy to make homemade Bolinhas (Goan Cookies) recipes. Try this homemade Bolinhas (Goan Cookies) cooking recipe at your home. Ingredients: Oven Temp: 375 F-180 C 4 egg yolks 1 cup castor/powdered sugar 1.5 cups semolina (sooji) 1.5 cups cashew nuts (kaju)-ground 1 tsp cardamom powder 2 cups coconut-grated a greased baking tray Recipe Procedure Beat egg yolks and sugar to a light and creamy consistency. Mix in the rest of the ingredients except the coconut and keep covered for 8 hours. Mix in the coconut. Shape into small balls (about 12), flatten slightly and place on the baking tray. Bake in a pre-heated oven for till brown.

---------------------------------------------------------------------------------------------------------110. Bolinhas - II

1 Medium Sized Coconut 1/4 Kg Rawa 1/4 Kg Sugar 1 Tbsp Ghee 3 Tbsp spoons Maida 1 Leveled Tsp Baking Powder 3 Eggs Few Elaichi 1 Pinch Salt Procedure: Make a sugar syrup by heating the sugar in 1/2 a cup of water. While the sugar is melting on a slow flame, grind the coconut in 1/4th cup of water. Once the coconut is ground, stir the sugar that should have nearly dissolved by now. Add the Rawa to the sugar syrup and mix this up as well. Add the ground coconut to this mixture, mix it up and add the pinch of salt. Now add the Ghee and keep stirring it, Until it all becomes one nice blend. You can store the above mixture either overnight, for six hours or do it instantly. Its best you store it for a few hours and then proceed recommends the chef! Once you stir it up, you can take the mixture off the fire. Out of the three eggs only add the yokes, though it can be done with the entire egg as well. Remember to keep the egg white of one egg aside, the other two you can store. Then mix the yokes with the Bolinha mixture. Once thats done, clean and powder the Elaichi and add it to the mixture. Mix the Maida and Baking powder, Add it to the Bolinha mix, And stir it up again. Now beat the one egg white till its fluffy. Add it to the Bolinha mixture, thats the final ingredient to the Bolinha dough. So now that the dough is ready you can now get ready to bake. So now you need to shape your Bolinhas, take a ball out of the dough. With the help of some flour shape it as you would do to a cutlet. Flatten the top of it an next get a butter knife to press a few lines into the dough to make a design. You can make diamonds like these below quite easily and they do look better after baking. As you finish them place them on your baking tray, that you have greased with a little Ghee. So place all the Bolinhas on the tray at a little distance from each other. Put them in the oven with the base heat on. Leave it on for around twenty minutes, and then check and see if the base is firm by moving

a Bolinha on the tray. If its cooked, switch over to top heat and bake till the top gets brown. Once your satisfied with the color, its time to get them out of the oven and give yourself a special Christmas teatime treat!Some people also call these the goan cookies or goan biscuits, Bolinhas are pronounced as bolinyas. --------------------------------------------------------------------------------------------------------------

111. Ingredients

BASIC CUPCAKE RECIPE

Top tip: Using an ice-cream scoop is a quick way of dividing the mixture between the paper cases. 150g butter, softened 150g caster sugar 150g self-raising flour 3 medium eggs 2tbsp milk Few drops of vanilla extract 12-hole bun tray, lined with paper cases Method Set the oven to gas mark 5 or 190C. Place all the ingredients in a bowl and beat until smooth. Divide the mixture between the paper cases, and bake in the centre of the oven for 15-18 mins, or until the cakes have risen and are just firm to the touch in the centre. Remove cakes from the oven and transfer them to a wire rack to cool. Use these basic cupcakes to make butterfly buns. To freeze: The cold cupcakes may be packed into a freezer container and frozen for up to 3 months. Allow the cakes to defrost before decorating. However, some thin paper cases may peel away from the cakes as they defrost.

For the butterfly buns: 100g (3 oz) unsalted butter, softened 100g (3 oz) caster sugar 2 large eggs 100g (3 oz) self-raising flour 14g ( oz) cocoa powder, sifted

For the Oreo butter cream icing: 18 Oreo cookies 60g (2oz) unsalted butter, softened 100g (3 oz) icing sugar, sifted Method Preheat the oven to 180C/350F/gas mark 4. Place 10 paper cases in a cupcake baking tray. Cream together the butter and caster sugar, using the paddle attachment of an electric mixer or by hand, until pale and fluffy. Add the eggs a little at a time, beating after each addition. Fold in the flour and cocoa powder. Fill each cupcake paper case half full. Dont be tempted to overfill them as they will turn into a mess! Bake for 15 mins, or until the cakes are well risen and spring back to the touch. Remove the cakes to a wire rack and leave to cool completely. Crush 8 of the Oreos into fine pieces in a bowl, then add the butter and icing sugar, along with 2tbsp of water. Whisk for 5 - 10 mins (the longer, the better) to give the icing lots of volume. Take the cooled cakes and with a knife, slice off the top part of each cake and scoop out a small crater about halfway deep. With a teaspoon, generously fill the craters with the Oreo butter cream icing. --------------------------------------------------------------------------------------------------------112. BANANA WALNUT MUFFINS BY TARLA DALAL Preparation Time: 5 mins. Cooking Time: 20 mins. Baking Time: 20 to 25 mins. Baking Temperature: 150C (300F). Makes 6 muffins. Ingredients 1/4 cup mashed banana 2 tsp chopped walnuts (akhrot) 4 tbsp plain flour (maida) 1/2 tsp baking soda 1/4 cup powdered sugar 2 tbsp quick cooking rolled oats 1/4 tsp vanilla essence 1/4 cup butter Method Sieve the flour with the baking powder. Keep aside. Cream the butter and sugar till smooth and creamy with a wooden spoon. Add the mashed bananas, vanilla essence and mix well. Add the walnuts, flour mixture and oats and mix well.

Spoon the mixture into 6 greased and dusted muffin moulds. Bake in a pre-heated oven at 150C (300F) for 15 to 20 minutes or until a knife or skewer inserted into the muffin comes out clean. Cool on a wire rack and unmold each muffin. Serve warm. -----------------------------------------------------------------------------------------------------------113. Chocolate Carrot Muffins ( Microwave Recipes) by Tarla Dalal

Preparation Time: 2 mins Cooking Time: 1 mins Makes 10 to 12 muffins Ingredients : 1/2 cup melted butter 1/2 cup (1/2 can) condensed milk 2 tsp honey 2 tbsp castor sugar 3/4 cup grated carrot 3/4 cup plain flour (maida) 1/4 tsp baking soda 1/4 tsp baking powder 2 tbsp cocoa powder 2 tbsp chopped walnuts (akhrot) 2 tbsp raisins (kismis) 1 tsp vanilla essence butter for greasing Other Ingredients 10 to 12 paper cups For The Garnish: 1 tbsp icing sugar ---------------------------------------------------------------------------------------------------------------------114. ACCHAPPAM - ROSE COOKIES

Raw rice powder - 1 glass All purpose flour(Maida) - 1 glass Sugar(powdered) - 3/4 glass Coconut milk(thick) - 1 no Eggs - 2 nos Oil for frying Preparation Method of Achappam - A Delicious Snack Recipe 1)Beat the eggs well. 2)Mix together eggs, sugar, rice powder, maida and coconut milk well.

The consistency should that of dosa batter. 3)Heat the oil and dip the achappam mould. The mould should be very hot so that the achappams will come out from the mould when you dip it in the oil. 4)Once the mould is hot enough, dip the mould into the batter and fill it till 3/4th of the capacity. 5)Dip it in oil again and after half a minute, shake the mould lightly so that the achappams will come out easily. (If you shake the mould vigourously, the shape will not be maintained and there are chances of the achappams to break.) 6)Once slightly golden brown, turn and cook the other side. 7)Remove from the oil and place them on a tissue paper. 8)At a time, you can make 3-4 achappams or more depending upon the size of the vessel. :- Mould made of beelmetal is the best to make achappams. ------------------------------------------------------------------------------------------------------------------------

115. Ingredients:

UNNIAPPAMS

Rava(Sooji) 250 g Maida 250 g Rice Powder 1 cup Jaggery(Sarkkara) 250 g Grated Coconut 1 cup Sesame(Ellu) 1 tbsp Cardamom(Elakka) Powder 1 Water 2 cups Salt 1 pinch Oil for deep frying 1 cups Description:

tsp

Heat jaggery pieces adding little water. When it turns to semi liquid, filter and remove the solid particles. Allow it to cool. In a bowl, mix together jaggery and rava well. Keep it aside for 4 hours. Add maida and rice powder into it and prepare a batter. Heat oil in a pan, fry the grated coconut till golden brown. Mix the fried coconut, sesame, cardamom powder and salt with above batter. Add extra water if needed to make it to a thin batter

consistency. Heat the Unniyappam pan,and fill oil in each impression upto 3/4 full. When the oil is very hot,reduce the heat to medium and fill the impressions with the batter upto a little more than 3/4th full.Allow it to cook slowly until done.Do not cover the pan. When one side is done,flip over to the other side and cook. Itll come out easily without sticking,if its cooked well. Cook until both sides are golden brown in color.Remove and drain it to a tissue paper. Serve it. ---------------------------------------------------------------------------------------------------------------116. ACCHAPPAMS Ingredients: 1 cup rice flour 1 cup all purpose flour 1/2 cup thick coconut milk 2 eggs 3/4 cup sugar 1/2 tsp powdered cardamom Oil for deep frying. Take the flour in a vessel and slwly add beaten sugar with eggs and cardamom. Then add coocnut milk. Stir well. The mould must be washed and dried ahead. Heat the oil in a shallow vessel and allow the oil to heat. Dip the mould in hot oil and then into batter. Transfer the batter to hot oil and slowly allow the achappam to come out of the mould. Deep fry until golden brown. Repeat the procedure until the batter finishes off. Note:1. The mould must be dipped in hot oil before immersing in the batter. Else, the achappam may not come out of the mould. 2. When buying a mould, choose thick and heavy mould compared to thin mould. It is easy to prepare the snack with a heavy mould. After the achappam cools down, store in an airtight container. -------------------------------------------------------------------------------------------------------117. SHANKARPALI

1/4 Kg. Maida, 1/3 cup Sugar 1/3 cup Water

1/3 cup Ghee 1 pinch Salt, 4 tbsp Ghee for frying. Shankarpali Recipe Making Procedure Add sugar in water & mix well. Take maida in a bowl and add salt, add sugar and water solution. Melt Ghee and add it to maida. Make a soft dough. Keep for 1/2 an hour. Roll on and cut into small squares. Fry in ghee on low flame till it becomes pink. Keep in air tight jar. -------------------------------------------------------------------------------------------------------------118. yields approx. 1 lb (400gm) shankarpali

Ingredients 1/2 cup milk, 1/2 cup clarified butter(melted ghee), 3/4 cup sugar, (adjust according to your sweet tooth and the sweetness of sugar) a pinch of salt,(optional), approx 2 cups total (1.5 cup all purpose flour + 1/2 cup semolina) refined oil/any other frying oil or ghee for deep frying. Method In a saucepan, combine milk, ghee, sugar and salt. Turn on the heat and bring the mixture to a boil. Remove from the heat and let the mixture become slightly warm. Then add flour and semolina alternately stirring with spoon. The mixture gathers into a soft pliable dough. If the dough appears loose, add more flour. Knead the dough and divide into 2 inch diameter balls. Place one ball onto a rolling board and with a rolling pin, roll into a 1/2 cm thick disc. Meanwhile heat oil in a kadai. With a ravioli cutter or a pizza cutter or just a knife, cut the disc into 2x2 cm squares or diamonds as per you choice. Make sure that the heat is on lowest setting when you transfer the cut pieces into the oil. Fry until golden. Let cool completely and store them in an airtight tin.

-----------------------------------------------------------------------------------------------------------------------

119.

Snacks Recipes CHAKLIS

Ingredients 100g/4 oz gram flour 350g/12 oz rice flour 15ml/1 tbsp chili powder 2.5ml/1/2 tsp asafetida 2.5ml/1/2 tsp salt 25g/1 oz butter 150ml/1/4 pt water 15ml/1 tbsp sesame seeds oil for deep-frying Method: Mix the flours, chili powder, asafetida, salt, butter and sesame seeds. Stir in enough water to make a soft dough. Heat the oil to smoking point. Place the dough in an icing bag and press small spirals of dough into the hot oil. Fry until crisp and brown, then drain on kitchen paper and serve hot with chutney. ------------------------------------------------------------------------------------------------------120. Semolina Cake - Batk

*Ingredients :-* 1/2 lb. Semolina (sooji), 1/2 lb. sieved flour (maida), 1/2 level teaspoon table salt, 7 oz. Pakav, 9 oz. finely ground sugar, 5 large eggs, 1/2 teaspoon almond essence, 2 oz. chopped cashew nuts, 1 oz. plums (kismis), 1 oz. chopped glace cherries, 1/2 level teaspoon baking powder, 1 tablespoon milk. *Procedure :* Mix together the sooji, flour and salt and keep aside. Separate the egg yolks carefully and beat the whites to a stiff froth. Cream the pakav and sugar until light and fluffy. Beat in the egg yolks one at a time, adding a tablespoon of flour after each addition. Gradually add the flour and egg white alternately, till all has been used. Add the essence and blend well. Now cover the bowl with a thick piece of cloth and leave it overnight. Next morning, stir in the chopped nuts and fruit. Mix the baking powder with the milk and add to batter. Blend well. Pour the batter into an 8 1/2" X 8 1/2" X 2 1/2" greased and floured cake tin. Bake in a moderate oven, (350 F) for about 1 hour, or till done. -----------------------------------------------------------------------------------------------------------121. Nankaties

*Ingredients :- *1 lb. white butter, 1 lb finely ground sugar, 1/2 level

teaspoon table salt, 12 cardamoms, pounded fine, 1 1/2 lbs. sifted flour (maida), 1/2 lb. fine sooji. How many grams in a half pound? 28 grams in an ounce. 8 ounces in half a pound. 28 x 8 = 224 grams ie 230 gms 1/4 pound. = 113.4 grams. *Procedure:* Boil the butter a day before for the moisture to evaporate and leave it overnight. Next evening, cream the butter well with a wooden cake mixer. Add the sugar, salt and cardamom powder and continue mixing till the sugar melts completely. Gradually, mix in all the flour and sooji. The mixing may now be done by hand. When well mixed, cover the bowl with a thick piece of cloth and leave overnight. Next morning grease the palms of your hands and form dough into round balls as big as a walnut. Press lightly into the form of button biscuits. Place them 2" apart lightly greased baking trays. Bake in a slow oven, (325 F) for about 15 to 20 minutes. Yields 6 /14 dozens. ---------------------------------------------------------------------------------------------------------122. MILK CREAM

1 Litre Milk 450 Grams Sugar 100 Grams Ground Cashew Nuts 1 Table Spoon Butter Procedure: Boil the milk until its half the quantity on a slow fire. Add sugar and stir continuously till the mixture thickens. Once its nice and thick and all the sugar has dissolved add the ground cashew nut powder. Make sure you never let the mixture get stuck to the bottom of the vessel. When you see the bubbles at the edge of the vessel, it is nearly ready, you will need to take out a little taste and test its consistency by testing it in water. You can then remove the mixture, keep it to cool it will then look like what it is below. You will need to butter the mould and mould it, I have put up a picture below although its Marzipan that is being molded you can see that the mould is nice and buttery so the molded piece slips out. Once all the Milk Cream is molded you will need to keep it for drying once again, overnight is more than enough. The sweet can be place on a newspaper sheet like the one below and left to dry.

Once its done you can store it in an airtight container, Milk Cream melts in the mouth by the way : Yummy. --------------------------------------------------------------------------------------------------------------------------123. CHHOLE

Ingredients: 2 cups Chick peas 2 Large Potato (diced) 1 Large onion (grated) 1 tbsp. Ginger-garlic paste 2 Bay leaves. 2 Cardamom 2 cinnamon stick 3 clove 2 Whole red chili 1 tsp. turmeric powder 1 tsp. coriander powder. 1 tsp. roasted cumin powder 1 tsp. red chili powder 1 tsp garam masala powder 1/2 cup tomato puree 1 tsp. Sugar Salt Oil 1 tsp ghee Coriander leaves Method: Soak Chick peas overnight in water and pressure cook along with the potato pieces adding little salt. Take out the potato pieces and fry it until becomes golden brown. Keep it aside. Heat 2 to 3 tbsp oil in a pan. Add bay leaves , red chili's, cinnamon, cardamom and cloves. Fry it for a minute and then add grated onion and ginger garlic paste. After a couple of minute add turmeric powder chili powder , cumin powder and coriander powder. Add little water and fry the masala until oil gets separated from it. Add cooked Channa (chick peas), fried Potato pieces salt, sugar and tomato puree. Stir well and cook for 6 to 8 minute with occasional stirring. Add garam masala powder and water for gravy. Cover it and let it cook until the gravy becomes thick. Take it out from fire and add 1 tsp of ghee. Garnish with coriander leaves and thin sliced onion rings and slice of lemon and serve along with bhatura. ----------------------------------------------------------------------------------------------------------------

124.

Misal Pav Recipe - 1

Ingredients: 100 gms Dry White Peas 1/2 tsp Turmeric Powder 1-1/2 tbsp Oil 1/2 tsp Mustard Seeds 1 tbsp Ginger Paste 1 tsp Garlic Paste 1/2 tsp Green chili Paste 2 tbsp Thick Tamarind Juice 1/2 tsp Garam Masala 1/4 cup Coriander Leaves 1/4 tsp Yellow Chili Powder 1/2 tsp Chat Masala 1 tbsp Lemon Juice Salt to taste Garnishing: 2 cups Mixture of Gathias, Papri, Peanuts 3/4 cup Onion (chopped) 2 Green Chilies (chopped) 2 tbsp Coriander Leaves 1 cup Salty Curd (beaten) Method: Cook peas in a pressure cooker, with very little water, salt and turmeric. Heat oil and put mustard seeds into it. Add ginger, garlic and green chili paste. Fry for a minute and then add cooked peas and tamarind juice. Cook it uncovered on a low flame for 2 min. Add garam masala and coriander leaves. Mix thoroughly and remove from heat. Sprinkle the mixture of gathia, papri, peanut, dal, etc. Add onion, green chilies and coriander leaves. Sprinkle yellow chili powder, chat masala and squeeze lemon juice all over the cooked peas. Finally, top with a little curd and serve immediately.

125.

Misal Pav Recipe - 2

Ingredients for Usal : 3 cups sprouted - Mataki, Moong, Masoor (any one or two or all) 3 medium size Boiled Potatoes (peeled & cut into cubes)

 1 tbsp red chilli powder or as per taste. 1 tsp sugar Salt as per taste 1 tsp chinch/tamarind pulp 3-4 tbsp oil For Tadka- rai, hing, haldi Grind to powder - 1tsp Jeera, 2 tsp coriander seeds 2 cloves/lavang, 2-3black peppercorn, inch cinnamon/dalchini piece Grind to paste - cup chopped onion, 4 garlic cloves, inch ginger piece, 10-15 pudina/mint leaves, or 3/4 cup grated coconut Other Ingredients for Misal : 2 cups Chivada/pharsan 2 cups Shev 1 cup chopped tomato 1 cup finely chopped onion cup chopped fresh green coriander 1 cup dahi/curd/ plain yogurt (optional) Slices of bread or Pav Method for the Usal : Pressure Cook the sprouted pulses & potato till tender. Heat oil in a pan or kadai, add rai, when it starts to crackle add hing, haldi. Add ground paste and saute till the oil starts oozing out of the masala; then add red chilli powder, tamarind pulp, sugar, and salt & ground masala powder. Saut for 2-3 minutes. Add cooked sprouts & potato and add 2-3 cups water. Bring it to a boil, cook on a low flame for 10 minutes. To Serve the Misal : Place a couple of spoonfuls of Usal in a bowl. Top it with a spoonful of chivada/pharsan & shev. Garnish with 1-2 tsp chopped onion, tomato, coriander & fresh curd. Add bread/pav on a side dish. Your Misal Pav is ready to serve. -----------------------------------------------------------------------------------------------------------126. Plain Dosa recipe

Ingredients:(Makes approx. 20 Dosas) 3 cups rice 1 cup skinless split urad dal (skinless black gram) 3/4 tsp fenugreek(methi) seeds Salt to taste Vegetable/sunflower cooking oil or Ghee (Clarified butter)

Preparation: Wash the rice and urad daal well. Add the fenugreek seeds to the mix and fill enough water in the rice-dal bowl to cover them about 2" deep. Soak overnight. The next morning, drain all the water from the rice and urad dal. Now put some in a food processor and grind adding very little water if necessary - to a smooth yet slightly grainy paste. When all the rice-dal mix is ground, put it into a large mixing bowl and add enough water to make a batter (the batter should not fill the bowl as it will rise). The consistency of the batter should be such that it thickly coats a spoon dipped in it. Now add salt to taste and keep the Dosa batter aside, covered, for a couple of hours (at least 4-5). The batter will rise. When it reaches the top of your bowl it's ready to use. You can also refrigerate the batter to make dosas the next day. Making the dosas: Put some cooking oil in a small bowl and keep ready. You will also need a bowl cold water, a large, flat nonstick pan, a small onion cut in half (without cutting the ends),a fork, a ladle and a spatula. Use the fork to pierce the half onion from the top of the onion. Now you have an onion stuck to the end of a fork which you will use to grease your pan by dipping it in your oil bowl and over the surface of the pan to grease. The correct amount of oil is such that it is barely visible on the pan. Now turn on the heat/ flame at medium high. Fill the ladle up to the 3/4 level with Dosa batter. Gently pour this batter onto the center of the pan - just as you would for a pancake - till the ladle is empty. Now begin to spread the batter in sweeping circular motions with the ladle to form a pancake of roughly 8" diameter. Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal. As soon as you have finished spreading the batter out on the pan, dip the onion in cooking oil again and drizzle the oil over the surface of the dosa and also around its edges. Now hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the Dosa. When the upper surface begins to look cooked (it will no longer look soft or runny), and gets a light golden color on the thinner parts, you can fold the dosa carefully in half like you would an omelets or If you want it even more crispy you can flip the Dosa and do the other side as well. Ideally frying one side is enough so if you are flipping the dosa don't do the other side as much.

---------------------------------------------------------------------------------------------------------------------------

127. MISAL PAV - 3 1 cup finely chopped onion cup chopped fresh green coriander 1 cup dahi/curd/ plain yogurt (optional) Slices of bread or Pav Method for the Usal : Pressure Cook the sprouted pulses & potato till tender. Heat oil in a pan or kadai, add rai, when it starts to crackle add hing, haldi. Add ground paste and saut till the oil starts oozing out of the masala; then add red chili powder, tamarind pulp, sugar, and salt & ground masala powder. Saut for 2-3 minutes. Add cooked sprouts & potato and add 2-3 cups water. Bring it to a boil, cook on a low flame for 10 minutes. To Serve the Misal : Place a couple of spoonfuls of Usal in a bowl. Top it with a spoonful of chivada/pharsan & shev. Garnish with 1-2 tsp chopped onion, tomato, coriander & fresh curd. Add bread/pav on a side dish. Your Misal Pav is ready to serve. 128. Black & White Marble Cupcakes with Pecans Ingredients Makes 16 cupcakes 1 3/4 cups cake flour (not self-rising) - sifted 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup milk - room temperature 1/3 cup heavy cream - room temperature 1/2 cup (1 stick) unsalted butter - room temperature 1 cup granulated sugar 3 large eggs, room temperature 1 teaspoon pure vanilla extract 2 tbsp chopped pecan bits 1/3 cup unsweetened Dutch-process cocoa powder 1/4 cup boiling water Confectioners' sugar - for dusting Method Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Stir together cake flour, baking powder, and salt in one container.

Combine milk and cream in another container. With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk mixture, and beating well until combined. Finally fold in the chopped pecans. To make chocolate batter, measure out 1 cup batter, and transfer to another bowl. Combine cocoa and the boiling water in a bowl and mix until it dissolves. Then stir this into the reserved 1 cup batter. Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each three-quarters full. Run the tip of a paring knife or wooden skewer through batter in a figure-eight motion to make swirls. Bake for about 20 minutes, rotating tins halfway through, until tops are golden and a toothpick inserted in centers comes out clean. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. Note: Top these cupcakes with some Cream Cheese Frosting or White Chocolate Frosting for a more festive recipe. You can Never go wrong with cupcakes - everyone loves them as it brings out the kid in you. And with these marble cupcakes, you don't have to bother about baking 2 separate batches of chocolate and vanilla, just bake one big beautiful batch of cupcakes that everyone will cherish, be it kids or adults! ---------------------------------------------------------------------------------------------------------------------1 stick of butter = 113.5 gr or 1/4 pound or 4 ounce or 1/2 cup or 8 tablespoons or 14 teaspoons . and also remember that 1 lb = 454 grams ----------------------------------------------------------------------------------------------------------------------

129.

Oatmeal Raisin Cookies with Slivered Almonds

Ingredients Yields about 2 dozen cookies 1 cup (1/2 pound or 2 sticks) unsalted butter, softened, OR 1 cup shortening 1 cup brown sugar, packed

3/4 cup granulated sugar 1 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon freshly grated nutmeg 1 teaspoon cinnamon 2 large eggs, well beaten 1 Tbsp vanilla essence 3 cups Quaker rolled oats (you can use Quick or Old Fashioned) 1 1/2 cups raisins 1/2 cup slivered almonds (optional) Method Pre-heat oven to 350 degrees F. Grease two large cookie sheets or line with parchment paper or waxed paper. In a large mixing bowl, beat butter until creamy. Add both the brown and white sugars; beat until fluffy, for about 5-7 minutes. Beat in the eggs, one at a time, folding them well into the mixture. Finally add the vanilla and give a final mix. Mix flour, salt, baking soda, cinnamon, and nutmeg together in another medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in raisins and almonds, followed by oats. remember to just stir the ingredients together, so not beat it like a cake, or your cookies will never be chewy! Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie. Bake until cookie edges turn golden brown, 10-12 minutes. Cool 1 minute on cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack and allow to cool completely. They will be quite soft initially but will harden as they cool down. You can store them in an air-tight container for about 12-15 days. 130. Lemon Bundt Cake with Lemon Syrup & Glazed Icing

Ingredients Makes 1 9-inch bundt cake For the Cake 1 cup plain lowfat yogurt

1 Tbsp grated lemon zest 1/4 cup lemon juice 1 tsp vanilla extract 1 cup unsalted butter, softened 2 cups sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 4 large eggs 2 3/4 cups cake flour (not self-rising) For the Lemon Syrup 1/2 cup each lemon juice and sugar 1/4 cup water For the Glaze 1 cup confectioners sugar 4 to 5 tsp milk Method Heat oven to 350F. Youll need a 10-in. Bundt pan coated with nonstick spray and flour. To make the cake batter, whisk yogurt, lemon zest, juice and vanilla in small bowl. Beat butter, sugar, baking powder and soda in a large bowl with mixer on medium speed 3 minutes or until creamy. Add eggs, one at a time, until blended. On low speed, beat in the yogurt, followed by the flour, just until blended. Do not over-beat. Pour the mixture into a greased Bundt-cake pan and spread evenly. Bake for 40-50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for about 10 minutes before inverting on rack. To make the Lemon Syrup, bring all the syrup ingredients to a boil in a small saucepan. Reduce heat to medium; then allow to simmer, uncovered, 12 minutes or until syrupy. Brush the syrup over warm cake so that it gets soaked up well. Let it cool completely before proceeding with the glaze. Mix confectioners sugar and just enough milk and whisk until smooth; spoon over cooled cake. Let stand until glaze sets and thickens.

131.

Chocolate Sponge Cake with Ganache Frosting

Ingredients Sponge Cake 90g Butter 65g Caster Sugar 1 tsp Vanilla Extract 2 Eggs 40g Self-Raising Flour 115g Plain Flour 1/2 tsp Bicarbonate Soda 40g Organic Cocoa Powder 140ml Buttermilk Dark Chocolate Ganache 250g Dark Chocolate for Cooking 250g Whipping Cream 150g Whipping Cream, beaten Method Start by beating the butter, sugar and vanilla extract together in a bowl until the mixture is smooth and creamy. Beat the eggs in a cup or basin and add the mixture gradually along with the plain flour, self raising flour, bicarbonate of soda and Hotel Chocolate cocoa powder, taking care to keep the same smooth consistency. Finish the mixture by adding the buttermilk, ensuring that the mixture does not get too wet or dry once all the flour and eggs have been used. Divide the batter into two lined, or non-stick sponge tins. Preheat the oven to 350F and bake for 20 25 minutes. Making the Ganache Whilst the sponge is cooking, make the chocolate ganache. This is made using the special Hotel Chocolat dark chocolate for cooking and 250g of cream. Melt the chocolate and add to the whipped cream, then when the mix is lukewarm, add the beaten whipping cream and put to one side. Once the sponges are cooked, remove them from the tins and place on cooling racks. Once cooled, put one upside down on a plate and spread with half the chocolate ganache, then place the other piece on top. Or you could cut the sponge cake into individual pieces, like I did, then pour some dark chocolate ganache on the top right before serving . believe me, you won't need any other garnish!

The key to baking a delicious chocolate cake, or making a luscious Chocolate Ganache lies in selecting the cocoa powder that you'll use in the recipe. Use good quality dark chocolate and heavy whipping cream, so you can be sure you'll always get a taste that will linger on your heart and mind long after the cake is done! ----------------------------------------------------------------------------------------------------------------------132. Soft & Moist Chocolate Banana Bread

Ingredients For a 9 x 5 x 3 inch loaf pan 1/2 cup toasted walnuts or pecans, coarsely chopped 1 3/4 cups all-purpose flour 1/4 cup Dutch-processed cocoa powder 1 cup granulated white sugar 1 tspn baking powder 1/4 tspn baking soda 1/4 tspn salt 1/2 cup dark chocolate chips 2 large eggs, lightly beaten 1/2 cup unsalted butter, melted and cooled 3 ripe bananas mashed well (about 1-1/2 cups) 1 tspn pure vanilla extract Method Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the banana mixture into the dry ingredients until just combined and batter is thick and chunky. Fold in the toasted nuts and chocolate chips. Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional, but lends a good texture and color).

Bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Cut into slices and serve warm or at room temperature. ------------------------------------------------------------------------------------------------------------133. BEST BANANA CAKE RECIPE

Who could ever say No to a warm, luscious and moist piece of Banana Cake!! The easiest cake to bake when you want to use your ripe almost-brown bananas, this cake has also traditionally been a favorite for almost everyone; its ideal to enjoy with your morning tea or coffee, carry in small sandwich bags for your road-trips, or cover with some vanilla ice cream for a lavish relaxing dessert. This classic recipe for Banana Cake, which also includes sour cream, some chopped walnuts, chocolate-chips, and a drizzling of Nutella, is a such a winner, that it'll have you licking the crumbs right off your plate! [Recipe & photo courtesy of Mandy from Fresh From the Oven ; adapted from an original recipe by Rose Levy Beranbaum's book "The Bread Bible"] Ingredients 2 very ripe banana, peeled and lightly mashed 1/2 cup sour cream (about 4 oz) 2 large eggs grated lemon zest from 1 lemon 1 1/2 tsp vanilla extract 1 1/2 cups bleached all-purpose flour 10 tbsp granulated sugar 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 10 tbsp unsalted butter, softened a handful of chopped walnut and chocolate chips (optional) Nutella or Chocolate spread (optional, but highly recommended!) Method Heat oven to 350 F. In the bowl, combine the mashed banana and sour cream until smooth. Add egg, lemon zest, and vanilla, mix well. In a mixer bowl, combine flour, sugar, baking powder, baking soda, and salt on low speed for 1 min. Add in all the butter and half of the banana mixture, beat on low until dry ingredients are moistened. Increase mixer speed to medium, beat for another 1 1/2 minutes, then add the remaining banana mix in 2 parts, beating well after each addition.

Pour the batter into a greased pan (you can use muffin pan or a loaf pan). Sprinkle your choice of toppings on the cake. As the cake bakes, most of the topping will sink. Bake for 20-35 minutes, if you are using the muffin pan, and 40-50 minutes for a loaf pan or until a knife inserted into the center comes out clean. This Banana Cake tastes heavenly, and will surely be unlike any other you've ever eaten! Try it for yourself and experience the magic! --------------------------------------------------------------------------------------------------------------------

134. Coconut Cake with Poppy Seeds There's nothing like a slice of delicious Coconut Cake to begin your day! But this is no ordinary cake; its a coffee cake flavored with sour cream, shredded coconut, poppy seeds and vanilla baked into a soft and scrumptious cake that is great to be eaten by itself or served with something else. But beware of the poppy seeds, they are like opium - too much and it could get you to sleep instantly! However, in this recipe, the poppy seeds and coconut lend the perfect crunch and texture to the moist sour cream cake; All in all, its a simple Coconut Poppy Seed Cake that you'll surely enjoy! Ingredients 1/2 cup poppy seeds (If you haven't tasted them before, start with less) 1/3 cup honey 1 cup shredded sweetened coconut 2 cups all-purpose flour 1 cup butter or margarine 3/4 cup sugar (add more to your taste after batter is ready) 4 eggs - whites and yolks separated 3/4 cup low-fat sour cream 1 tspn vanilla 1 tspn baking soda 1 tspn baking powder 1 tspn salt Note: For a sugar-free version, omit the sugar in the recipe, and use 1/2 cup honey along with sweetened shredded coconut. But be prepared for a mildly-sweet cake. If you need it a bit more sweet, add some brown sugar to the batter. Method

In a small sauce pan cook poppy seeds with honey and 1/4 cup water for 5-7 minutes. Turn off the heat and allow them to cool. Some people add the poppy seeds dry, but I think soaking this way helps extract their flavor. Cream the butter/margarine and sugar in a bowl until light and fluffy. Add the cooled poppy seed mixture to this, and beat in the egg yolks (not the whites)one at a time, beating well after each addition. Finally, blend in sour cream and vanilla. In another bowl, sift together the flour, baking soda, baking powder, and salt. Gradually add the poppy seed mixture to the dry mixture, beating well. Beat egg whites until stiff and fold into the batter. Pour the batter into a lightly greased and floured 9-inch cake pan. Bake at 350 degrees for about 1 hour and 15 minutes. Allow to cool on wire rack for 10-15 minutes. Once it's completely cooled, you can slice into wedges and serve with tea or coffee, or as a light dessert with low-fat whip cream. You can also wrap the Coconut Cake in double-layered plastic wrap and store it in the fridge for a month. Make sure to bring to room temperature before serving. --------------------------------------------------------------------------------------------------------------------

135.

Sweet & Moist Chocolate Chip Banana Bread

Ingredients 4 oz. (1/2 cup) unsalted butter - at room temp. 10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pans 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. table salt 1 cup granulated sugar 3 large eggs 1 cup mashed very ripe banana (2 large or 3 medium bananas) 1/2 cup buttermilk 1/2 cup semi-sweet chocolate chips Method

Position a rack in the middle of the oven and heat the oven to 350F. Lightly butter and flour four mini loaf pans, or one 9x5-inch metal loaf pan. Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl. Whisk the ingredients well to combine. In the bowl of a stand mixer or in a medium mixing bowl, mix the butter on low speed with the stand mixers paddle attachment or on medium-low speed with a hand mixer until smooth. Add the sugar gradually and continue mixing on low speed until slightly fluffy. Add the eggs one at a time, mixing until smooth between each addition. Add the bananas, scrape down the sides of the bowl, and mix until blended. Stop the mixer and add half the flour mixture. Mix on low speed (for either mixer) until the flour drifts are almost gone. Add half the buttermilk. Mix until blended, and then repeat with the remaining flour and buttermilk. Continue mixing until smooth, scraping the bowl to make sure the batter is even. Stir in the chocolate chips by hand. If using mini loaf pans, divide the batter evenly among the four pans (the pans should be about two-thirds full). For a full-size loaf pan, spread the batter in the pan (again, filling the pan no more than two-thirds full.) Smooth the top of the batter. Bake until the loaves are golden and a skewer or toothpick inserted into the center comes out clean, about 40 minutes for mini loaves (60 to 70 minutes for a fullsize loaf pan). Let the loaves cool in the pans on a rack for 10 to 15 minutes to give them time to set and then turn them out onto a rack and flip right side up to cool completely. --------------------------------------------------------------------------------------------------------------136. 1 cup butter = Roughly about 225 grams, per cup. 113 grams per 1/2 cup Butter and Margarine Butter or Margarine volume vs. weight conversions

butter volume weight chart: Cup Gram Ounce Pound Kilogram Tablespoon Teaspoon stick 1/2 113.4g 4 oz 0.25 lb 0.113Kg 8 24 half stick 1/4 56.7g 2 oz 0.125 lb 0.056Kg 4 double stick 1 226.8g 8 oz 0.5 lb 0.226Kg 16 48 tablespoon 3/50 14.2g 0.5 oz 0.03 lb 0.014Kg 1 3 teaspoon 1/50 4.7g 0.16 oz 0.01 lb 0.004Kg 0.33 1

12

butter equivalent measurements Cups US Grams Ounces Tablespoons ? cup of butter 28.4 gram 1 ounce 2 tbl.sp cup of butter 56.7 gram 2 ounce 4 tbl.sp ? cup of butter 75.6 gram 2.7 ounce 5 ? tbl.sp ? cup of butter 85 gram 3 ounce 6 tbl.sp cup of butter 113.4 gram 4 ounce 8 tbl.sp ? cup of butter 141.8 gram 5 ounce 10 tbl.sp ? cup of butter 151.2 gram 5.3 ounce 10 ? tbl.sp cup of butter 170.1 gram 6 ounce 12 tbl.sp ? cup of butter 198.5 gram 7 ounce 14 tbl.sp 1 cup of butter 226.8 gram 8 ounce 16 tbl.sp -----------------------------------------------------------------------------------------------------------------137. Fruit Cake

Ingredients: 300 gms white flour 300 gms sugar (ground) 200 gms sugar (for caramel) 50 gms currants 50 gms orange peel 100 gms cashew nuts 300 gms butter 6 eggs 1 tsp baking powder 100 gms Tutti Frutti Method: Cream butter and sugar. Add yolks, egg whites, caramelized sugar, dried fruit, soaked rum and squeezed and finally add sieved flour along with 1 tsp of baking powder. Mix all, grease a mould and bake till firm. ------------------------------------------------------------------------------------------------------------

138. Ingredients

Delicious Whole Wheat Fruitcake Cookies

1 cup packed brown sugar 1 cup water 1 cup raisins 2 tablespoons butter 1/2 teaspoon salt 1 1/2 cups whole wheat flour 3/4 teaspoon baking soda 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 cup dates, pitted and chopped 1/2 cup candied mixed fruit peel, chopped 1/2 cup chopped nuts 1/2 cup chopped dried mixed fruit

Directions Preheat oven to 350 degrees F (175 degrees C). Grease one 5x9 inch loaf pan. In a saucepan over medium heat, cook together the sugar, water, raisins, butter and salt. Remove from heat and allow to cool. Sift together the flour, soda, ginger and cinnamon. Stir into the cooled cooked mixture. Add the chopped dates, mixed peels, nuts and dried fruit. ----------------------------------------------------------------------------------------------------------------139. 1 stick of butter = 1/4 pound 1 stick of butter = 1/2 cup 1 stick of butter = 8 tablespoons 1 stick of butter = 4 ounces 1 stick of butter = 113 grams Pour into loaf pan and bake for 1 hour or drop by the teaspoon on a cookie sheet and bake for 15 minutes. -------------------------------------------------------------------------------------------------------------------------140. BOILED FRUIT CAKE

Ingredients 2 cups chopped dried mixed fruit 1 cup roughly chopped glace cherries 1/4 cup candied mixed citrus peel

1/2 cup chopped walnuts 1 1/2 cups white sugar 3/4 cup butter 1 cup milk 1 teaspoon mixed spice 1/2 teaspoon baking soda 2 2/3 cups sifted self-rising flour 2 eggs Directions Preheat oven to 325 degrees F (160 degrees C). Line one 8x3 inch round cake tin with parchment paper. In a medium saucepan, combine mixed fruit, cherries, citrus peel, walnuts, sugar, butter, milk, mixed spice, and baking soda. Bring to a boil, and simmer for 5 minutes. Let the mixture cool to room temperature. Stir in flour and eggs. Pour into the prepared pan. Wrap outside of pan with brown paper or newspaper. Bake at 325 degrees F (160 degrees C) for 40 minutes, then reduce temperature to 300 degrees F (150 degrees C), and continue to baking cake for 1 1/2 hours. Remove cake from oven, and allow to cool in the tin for 5 minutes, then turn it out onto a cooling rack, remove paper, and cool completely. Cake can be stored for up to 6 months wrapped in foil and in an airtight tin. Question: Christmas Cake - Why do I need to put brown or newspaper in the oven? The Christmas Cake recipe calls for ... "Tie a double band of brown or newspaper paper around the outside" and "Stand the tin on a double layer of newspaper in the lower part of the oven and bake for 4 hours." Why? Answer: A Christmas Cake contains a lot of sweet, dried fruits and sugar and cooking of the cake takes over 4 hours. Wrapping the cake tin, as standing the cake tin on a double layer of newspaper protects the bottom and sides of the cake and prevents it cooking too quickly and more importantly, burning during the long slow cooking. ---------------------------------------------------------------------------------------------------------------------141. SABUDANA KHICHDI

Ingredients: 1) 1 Cup Sabudana 2) 1/2 Cup Roasted Peanut Powder 3) Ghee or oil 3 tsp 4) 1 tsp Cumin Seeds 5) Salt to taste 6) Coriander Leaves for garnishing 7) 2 Green Chillies 8) 1 small Boiled Potato Preparation: 1) Soaking of Sabudana. Rinse sabudana 2 to 3 times and soak in water for 30 minutes. After 30 minutes drain the water, cover and keep it overnight. In the morning sprinkle few drops of water on sabudana. Cover and Keep for another 1 hour. 2) After one hour. Take sabudana add Roasted Peanut Powder and salt to it and mix it well. 3) Heat ghee or oil in a pan. Once ghee is hot add cumin seed. Once cumin seed sputter add green Chillies and boiled potatoes. Mix it. 4) Then add sabudana mixture and mix it well. Stir it continuously on a medium flame for 5 mts. 5) Sprinkle coriander leaves, Cover and cook it on a low flame for 5 mts. 6) Sabudana khichadi is ready. -----------------------------------------------------------------------------------------------------------------142. ALOO SABZI

Ingredients: 1) 2 Boiled Potatoes 2) 2 Onions finely chopped 3) 4 Green Chillies 4) 7 to 8 Curry Leaves 5) Pinch of Asafetida 6) Salt to taste 7) 4 tsp oil 8) 2 tsp coriander leaves 9) 1/4 tsp Turmeric Powder 10)1 tsp Ginger Garlic Paste 11)1 tsp Cumin Seeds 12)1/2 tsp Mustard seeds Method: 1) Boil, Peel and cut the potatoes in to small cubes.

2) Heat oil in a pan. Once oil is hot add mustard seeds, cumin seeds, asafetida, curry leaves. As soon as they start splutter add green chillies and onions. 3) Fry onions till it becomes translucent. Then add turmeric powder and ginger garlic paste. Fry till raw smell from ginger garlic goes away. 4) Then add boiled potatoes and sprinkle salt. Mix it well. 5) Cover it for 5 minutes. 6) Aloo sabzi is ready. Garnish it with coriander leaves.

-------------------------------------------------------------------------------------------------------

143. A Maharashtrian way to cook tomato chutney. Tastes awesome with roti, rice or just as it is. Ingredients: 2 tomatoes chopped 1 small onion chopped 1 tsp chopped garlic 3 tsp oil 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp Jaggery / Sugar 4 to 5 Curry Leaves 1 tsp Red chilli powder 1/2 tsp garam masala powder Method: 1) Heat oil add mustard seeds, cumin seeds, pinch of hing, curry leaves, garlic and saut till garlic gets light golden color. 2) Add chopped onion and fry till onion gets light brown color. 3) Add red chilli powder, garam masala and cook for about a minute. 4) Add chopped tomatoes and jaggery or sugar, mix, cover and cook for 3 to 4 mts till tomatoes becomes soft. 5) Add some water and salt mix. 6) Add roasted peanut powder, mix and cook for 2 mts. 7) Garnish with coriander leaves. -----------------------------------------------------------------------------------------------------------------144. Mirchi Thecha

1) 8 Green Chillies

2) 4 Cloves of Garlic 3) 1 tsp oil 4) Salt to taste 145. Mirchi Kharada

1) 10 Green Chillies 2) 5 Cloves of Garlic 3) 2 tsp Raw Peanuts 4) 2 tsp oil 5) Salt to taste Method: Mirchi Thecha 1) Heat 1 tsp oil in a pan. Add Green chillies and garlic. Stir continuously till they become soft and have brown spots on them. 2) Take it off the heat and grind them together by adding salt to taste. 3) Grind this mixture coarsely. 4) Mirchi Thecha is ready to serve! Mirchi Kharda 1) First grind green chillies, garlic, raw peanuts, salt together in to a coarse paste. 2) Heat 2 tsp oil in a pan. Add cumin seeds and ground chilli paste. 3) Saute till it gets little crust and mixture dries up. 4) Serve with bhakari or roti! 146. MATKICHI USAL

Ingredients : 1) 1 Cup Sprouted Mataki 2) 1 Big Onion finely chopped 3) Peanuts 2 tsp 4) 1 tsp Red Chilli Powder 5) 1 tsp Garam Masala / Goda Masala 6) 1/2 tsp Mustard seeds 7) 1/2 tsp Cumin Seeds 8) Pinch of Asafetida 9) Curry Leaves 8 to 10 10)Salt to taste 11)Coriander Leaves 12)1/2 tsp Sugar Method :

1) Boil the sprouted mataki in a pressure cooker until one whistle. 2) First fry the peanuts in a oil till it gets light brown color. Remove the peanuts from the pan. In the same oil add mustard seeds, cumin seeds and pinch of asafetida. 3) Then add curry leaves and onions. Saut the onions till it gets light brown color. 4) Now add Garam masala and red chilli powder and saut till oil starts losing out from the spices. 5) Add boiled mataki and mix it well. 6) Sprinkle salt according to taste. Add sugar and coriander leaves. 7) Now add fried peanuts. Mataki is ready to serve now. --------------------------------------------------------------------------------------------------------------------147. SPICY CHANA DAL

Ingredients: 1 cup Chana Dal 1 Big Onion finely chopped 1 tsp Red Chilli powder 1 tsp Cumin seeds 1 tsp Sugar 1 tsp Mustard seeds 2 tsp Chopped Garlic 1 tsp garam masala powder Salt to taste Method: 1) Wash and soak chana dal in two cups of water for 2 hours. 2) Heat oil in a pressure cooker, add mustard seeds, cumin seeds, garlic and saute till garlic gets nice golden color. 3) Add onions and saut till gets light brown color. 4) Add garam masala, red chilli powder and saut till oil separates from the spices. 5) Add chana dal along with its water, add salt, mix and pressure cook until 4 whistles. 6) After 4 whistles, turn down heat to medium and simmer it for 10 mnts. 7) Turn off the heat and let the pressure goes down by itself. 8) Add sugar and cook for 2 mts 9) Garnish with chopped coriander leaves. Tips 1) Cooking time for each cooker differs so try to cook dal using your own judgment. 2) Use homemade or store bought garam masala.

---------------------------------------------------------------------------------------------------------------------148. MASOOR DAL FRY

Ingredients: 1 1/2 cup Whole Masoor dal 3 tsp oil 1 Big onion sliced 1 Tomato diced 1 tsp Mustard seeds 1 tsp Cumin seeds 4 tsp chopped garlic 7 to 8 Curry leaves Pinch of Hing 2 green chillies slit 1 tsp Red chilli powder 1 tsp Goda / Garam masala 1 tsp Lemon juice 1 tsp Kasoori methi Method: 1) Wash and soak dal in water for 2 hours. Add soaked dal in a pressure cooker, add sliced onion, tomatoes and 3 cups of water and pressure cook until 4 whistles. 2) Heat oil in a kadhai, add mustard seeds, cumin seeds, hing, curry leaves, garlic and saut till garlic gets nice golden color. 3) Add green chillies and boiled dal, mix well. 4) Add red chilli powder, garam masala, salt, mix and simmer for 10 mts. 5) Add kasoori methi, lemon juice and cook for 2 mts. 6) Garnish with chopped coriander leaves. Tips: 1) Cooking time for each cooker differs, so try to use your own judgment while boiling the dal. 2) Substitute Goda masala by using any Garam Masala. --------------------------------------------------------------------------------------------------------------------------149. PAVTA BHAJI Ingredients: 1 14 oz pack of Frozen Lima beans Oil 4 tsp 1 big Onion finely chopped 2 tomatoes finely chopped 4 tsp frozen coconut 4 cloves of Garlic

3 Green Chillies 1 1/2 tsp Coriander powder 1 tsp Cumin powder 1 tsp Red Chilli powder Salt to taste 1/2 tsp Garam Masala Method: 1) Add green chillies, coconut and garlic in to a blender and grind to make a smooth paste. 2) Heat 3 tsp oil in a pressure cooker add onions and saut till it becomes translucent. 3) Add coriander powder, cumin powder, mix and cook for 2 mts. 4) Add coconut paste, stir and cook for 5 mts. 5) Add tomatoes, mix and cook until tomatoes gets mashed up with onion. 6) Add red chilli powder, mix well, add beans, mix nicely add water, salt to taste and garam masala. 7) Now cover and cook until 2 whistles. Tips: 1) Cooking time for each pressure cooker differs so cook beans using your own judgment. 2) If pressure cooker is not available cook this in to regular wok or sauce pan, just make sure to cook till beans becomes soft. ---------------------------------------------------------------------------------------------------------------------150. TANDLACHE GHAVAN

Ingredients: 1 cup Rice Flour 1/4 cup Yogurt Salt to Taste 4 tsp finely chopped Onion 2 tsp finely chopped Coriander leaves Method: 1) Take rice flour in a deep bowl, add yogurt, salt to taste and mix well. 2) Add water, mix and make a thin batter. Add onion and coriander leaves. 3) Heat skillet on medium to high heat. Pour a tsp of oil and spread it over skillet. 4) Pour batter and roast till it gets nice golden color. 5) Serve with sauce, chutney or curry! Tips: 1) For soft dosas make a thick batter.

2) For healthy variation add some chopped veggies in a batter. ------------------------------------------------------------------------------------------------------151. SANJA SPICY SOJI BREAKFAST TREAT

Ingredients: 1 1/2 cup Semolina/ Sooji 2 3/4 cup Hot Water 1 Onion finely chopped 3 Green Chillies chopped 5 to 6 Curry Leaves 2 tsp Raw Peanuts 1 tsp Mustard Seeds 1 tsp Cumin Seeds Salt to taste Coriander leaves for garnishing Oil 4 tsp Salt to taste 1/4 tsp Turmeric powder Method: 1) Heat up pan on a medium high and dry roast sooji till it gets light golden color. 2) Now take out roasted sooji in to separate plate or bowl. 3) Heat up oil in a pan, add peanuts and fry till it gets nice brown color. Once peanuts are done drain excess oil from it and take it out. 4) Add mustard seeds, cumin seeds, pinch of hing, curry leaves, onions and cook till onion becomes translucent. 5) Add green chillies and turmeric powder, mix, add roasted sooji, mix and keep on adding small amount hot water slowly. 6) Add some salt, mix, cover and cook for 5 mts. 7) Garnish with coconut, coriander leaves! Tips: 1) Roast sooji on a low to medium heat, don't cook for longer time we don't want to burn it or roast till it gets brown color. 2) For variation sprinkle some lemon juice once sanja is done.

152.

BLACK EYE PEA MASALA

Ingredients : 1) Black Eye Peas 1 cup 2) 1 tsp Red Chilli powder 3) 1 tsp Coriander powder 4) 1/2 tsp Cumin powder 5) 1/2 tsp Amchur powder 6) 1 tsp mustard seeds

7) 1 tsp cumin seeds 8) 4 tsp oil 9) Salt to taste 10)2 big onions finely chopped 11)1 1/2 tomato finely chopped 12) 1 tsp ginger garlic paste Method : 1) Soak Peas in water overnight. Then pressure cook it with 2 cups of water until 3 to 4 whistles. 2) Heat oil. Add mustard seeds and cumin seeds. Allow them to sizzle. Now add onion and saut till it gets light brown color. 3) Add ginger garlic paste. Then add coriander powder and cumin powder and cook it for 2 mts. Then add amchur powder. 4) Add tomatoes and cook till tomatoes gets fully mashed with onions. 5) Add red chilli powder and garam masala and cook till oil starts losing out from the spices. 6) Now add chavali, mix it, cover and simmer for 10 mts. ------------------------------------------------------------------------------------------------------------153. MISAL PAV

Introduction: Maharashtra's most most popular breakfast dish! This is very tasty, zesty, spicy, lip smacking, mouthwatering!!!! It's a must try recipe! For Curry / Cut/ Curry 1) 2 Big Onions sliced 2) 2 Cloves of Garlic 3) Whole Garam Masala 1) 6 Cloves 2) 6 Black Peppercorns 3) 1 inch Cinnamon stick 4) 1 Tomato chopped 5) 4 tsp Grated Coconut 6) 1 tsp Red Chilli powder 7) 2 dried red chillies soaked in oil overnight For Garnishing 1) Farsan / Hot mix 2) Onion finely chopped 3) Tomato finely chopped 4) Coriander leaves 5) Matkichi bhaji ( refer my video) 6) Aloo sabji ( refer my video) 7) Poha

Method : Curry 1) First Grind whole garam masala, soaked red chillies and garlic together in a blender. 2) Roast the coconut untill it gets light golden color. 3) Heat 2 tsp oil in a pan add crushed garlic and masala paste. Saut till nice aroma from the spices come out. After that add sliced onion and fry till it gets brown color. 4) Now mix fried onion, tomato, roasted coconut, red chilli powder in a blender. Grind till it becomes smooth paste. 5) Heat 6 tsp oil in a pan. Add masala paste and fry till oil starts loosing out from the spices. Cover it with lid and cook for 7 mts. 6) After 7 mts add degi mirch and cook for another 3 to 4 mts. 7) Add water and salt and bring it to boil. Curry is ready now. Garnishing 1) First spread the layer of matkichi bhaji, then aloo sabji followed by poha. Pour some curry over it. 2) Spread farsan over the mixture. Then onion, tomato and coriander leaves. 3) Finally pour curry. Misal is ready now. Serve this with bread and extra curry. -----------------------------------------------------------------------------------------------------------------154. SEMOLINA & COCONUT CAKE

This is another goan sweet apart from the Bebic. Its delicious and very easy to make. 250 gms semolina 250 gms sugar 500 gms freshly grated coconut 3 eggs 100 gms unsalted softened butter (room temperature) 1 tsp baking powder 1 tsp vanilla essence 45 gms water Grind the coconut in 45 gms of water. now add the semolina, egg, sugar, butter, baking powder and vanilla essence. Mix it well and let is sit for 4-5 hours.

Cut the foil or butter paper and line the cake tin (2x5) . Now grease it with butter and pour the mixture in the pan. Preheat the oven and set it on 200 degrees centigrade and let the cake bake for 1 hour. To test if the cake is baked just pierce the sharp side of the knife until the deep and if the knife comes out clean its done. The sides will brown well. Once done put off the bottom flame and burn the top flame keep the oven open and let the top brown slightly. Remove and cool. YUM YUM......................... ---------------------------------------------------------------------------------------------------------------155. Christmas cake

A must-have for Christmas is the rich Christmas plum cake. And once you try it, you will be making it year after year. Ingredients: 240 gms flour (maida) 200 gms sugar 4 eggs 120 gms butter 1 tsp. baking powder 360 gms raisins 100 ml rum few drops vanilla essence 150 gms lemon peel 50 gms walnuts 30 gms crystallised cherries Method: Grease the cake tin and sprinkle a little flour on the surface. Place a sheet of paraffin paper on the bottom. Cut the cherries, walnuts and lemon peel into small pieces and immerse them along with the raisins in the rum. Cream the butter and sugar along with the vanilla essence. Add in the eggs gradually mixing all the while. Fold in the flour and baking powder. Chef: Lavina Machado Lavina's Special Tip: Prepare syrup with 100 ml water, 50 gms sugar and a large spoon of rum. Pour it over the cake to keep it rich and moist. Mix in the rum with all the ingredients soaked in it. Pour the cake batter into the tin and bake at 160 C for about 15 to 20 minutes. Preparation time: 15 minutes

Cooking time: 15 to 20 minutes

156. Date rolls Date rolls an easy-to-make Christmas sweet and they taste absolutely delicious too. Ingredients: 200 gms flour (maida) 100 gms butter 60 gms ground sugar 200 gms dates (de-seed and cut into strips) 200 gms walnuts (cut into strips) 1 egg Method: Beat the butter till fluffy. Add the sugar and beat till fluffy again. Add one well beaten egg and beat again. Fold in flour and mix till well blended. Knead lightly till it forms a smooth dough and roll out into inch thick chapatti. Cut into 2 inch squares. Put two strips of walnut and date in and roll. Apply water to seal the edges. Place on a well greased baking tray leaving sufficient space between each. Bake for 10 to 15 minutes at 160 C. Preparation time: 15 to 20 minutes Cooking time: 10 to 15 minutes Chef: Amitoj Noronha special tip: Brush the top of each date roll with egg yolk before baking for that lovely glazed look. ---------------------------------------------------------------------------------------------------------------------157. Rose Cookies (Kokisam) Ingredients: 1 kg flour (maida) kg rice flour 750 gms sugar 12 eggs Milk of 3 medium coconuts Method: Grate the coconuts and put the grated coconut in boiling water. Soak for a while and strain out the coconut juice. If needed, repeat this till all the juice is strained out. Keep it aside. Mix the sugar and the eggs until the sugar dissolves. Add a little of the flour, rice flour and coconut milk. Keep stirring and adding

everything slowly. Add in to 1 tsp. baking powder at this time. The mixture should be a thick but pouring consistency. Keep aside. Heat oil in a deep-frying pan. Then place the rose cookie mould in the pan holding the handle so that the mould gets really heated. Take out the mould and the excess oil and dip it into the batter. Then put it back into the hot oil. The batter will come out in the pan in the mould shape. Fry till golden brown. Preparation time: 20 minutes Cooking time: 30 minutes Chef: Asangla Patra Asangla's Special Tip: If the batter is too thick, add a little extra coconut water to get the right consistency. If it is too thin, a little flour would help. --------------------------------------------------------------------------------------------------------------------------158. MILK CREAM Like kulkuls, is another essential sweet for your Christmas sweet platter. And don't worry it doesn't take too long. Ingredients: 1 litre fresh milk 600 grams sugar 100 gms cashew nuts - grated or ground coarsely in the mixer 2 tbsp butter bottle of vanilla essence Method: Boil milk and sugar till the milk thickens. Add the cashewnuts. Stir till it further thickens. Add the vanilla essence and butter. Stir till it leaves the sides (another half hour). Pour onto a greased thali. Cut as desired or put into moulds while still warm. Cooking time: 40 to 45 minutes. Chef: Amy Heredia Amy's Special Tip: Grease the mould with a little butter so that the milk cream does not stick or break when taking it off the mould. 159. 159.

Nankaties or Naan Khatais

Ingredients: 1/2 kg clarified butter/ ghee (see link below for recipe) 1/2 kg finely powdered sugar 3/4 tsp salt 15 green cardamom pods skins removed and powdered 3/4 kg plain/ all purpose flour 1/4 kg fine semolina 2 tbsps green cardamom powder to decorate Nankaties

Preparation:

Put the ghee in a deep, mixing bowl and whisk till it is creamy in texture. Slowly add the sugar, salt and cardamom powder to the ghee and mix well till all the sugar is dissolved. You can do this mixing by hand or in a stand mixer with the dough kneading attachment. Sift the flour and semolina together. Now add them (flour and semolina), a little at a time, mixing well. When all the flour and semolina has been added and a smooth dough is ready, cover it with a muslin cloth and leave overnight. The next day, preheat your oven to 325 degree Fahrenheit (approximately 163 degrees Celsius/Gas Mark 3/Moderate). -----------------------------------------------------------------------------------------------------------------160. CHAKLIS

Ingredients: 2 cups rice flour 1 cup moong dal flour 1/2 cup ghee 1 tsp red chilli powder 1 tbsp cumin seeds lightly roasted 1 tbsp thymol seeds lightly roasted 2 tbsps sesame seeds lightly roasted Salt to taste Vegetable/ canola/ sunflower cooking oil for deep frying Preparation: Sieve the 2 flours together. Mix all the other ingredients in the flour. Melt and cool the ghee. Pour it, a little at a time onto the flour mixture and knead. For Chakli, you need to make a dough that is medium soft and smooth so, when all the ghee is used up, add cool water, a little at a time and keep kneading till you reach the required consistency. Taste dough and season with salt. Mix well. Fill some of the dough in a chakli mold or icing bag (with a large nozzle). Pipe out spirals - 3" diameter - onto a baking sheet. Heat the oil in a pan on a medium flame. Deep fry the chaklis till golden. Drain on paper towels, cool and store in an airtight container. Grease your palms slightly and roll all the dough out into balls the size of large marbles.

Shape each ball into a tiny dome-like shape, placing them 2"-3" apart on a greased baking tray. Dip the tip of one of your fingers in the cardamom powder kept for decorating the Nankaties and dot the top of each cookie with it. Bake the Nankaties for 15-20 minutes watching carefully to ensure they do not burn. Store in an air-tight container. ------------------------------------------------------------------------------------------------------------------------161. Ingredients: Dark Chocolate (100 g), Butter (50 g) Dark Brown Sugar (2 tablespoons) Plain Flour (1 tablespoon) Cornflakes (1 cup) Glace Cherries, chopped (2 tablespoons) Raisins (2 tablespoons) Directions: Grease and line a baking tray at least 30cm by 40 cm. Combine butter and sugar on a low heat until melted/ dissolved. Add flour, cornflakes, cherries and raisins. Put spoonfuls of mixture onto the tray. Allow room for spreading. Bake for 10 minutes and cool on tray. Melt chocolate in a bowl over a saucepan of boiling water. Spread melted chocolate over base of Florentines and cool upside-down with the chocolate base on top. ---------------------------------------------------------------------------------------------------------------------162. Homemade Drunken Fruitcake Recipe Florentines Recipe

7 cups unbleached white flour 1 1/2 tsp. cinnamon, ground 1 1/2 tsp. baking soda 1 1/2 tsp. baking powder 1 1/2 tsp. salt 1 tsp. cloves, ground 1 tsp. nutmeg, ground 2 cups pecans, chopped 2 cups apricots, chopped

1 cup prunes chopped 1 cup candied pineapple 2 cups dried cranberries or raisins 2 cups raisins 1 1/2 cups golden raisins 1 1/2 cups butter, softened 2 cups brown sugar 3 large eggs 1 cups applesauce 1/4 cup brandy 1/4 cup dark rum 1/3 cup brandy 1/3 cup dark rum Directions: Combine all dry ingredients in large bowl, set aside. Chop pecans in a food processor, set aside. Chop apricots, prunes, pineapple and cranberries in a food processor. Mix all fruits and nuts together and set aside. Cream butter and sugar in large mixing bowl. Add eggs one at a time, beating each time. Beat in applesauce and 1/4 cup each of brandy and rum. Mix all ingredients together except the last 1/3 cup each of brandy and rum. Pour into 5 greased 9"x5" disposable loaf pans. Bake at 350 degrees for 45 minutes and rotate pans. Bake for an additional 45 minutes or until knife comes out clean. Remove from pans and let cool completely. Wash pans and dry. Mix the remaining brandy and rum together in measuring cup with spout. Return fruitcake to pans and pour an equal amount of alcohol over each fruitcake. Wrap and set aside until someone is ready to eat it! Makes 5 large loaves. -------------------------------------------------------------------------------------------------------------------163. Traditional Christmas cake

Ingredients: 12oz (340g) brown sugar 12oz (340g) butter 1lb (450g) self raising flour 1lb (450g) sultanas 1lb (450g) currants 4oz (115g) raisins 6oz (175g) candied peel

1oz (25g) glace cherries 4oz (115g) chopped almonds 6 eggs 2 tablespoons dark treacle teaspoon ground mixed spice 10 fluid oz (300ml) of any liquid such as water, brandy, Guinness or a mixture You will need a large square or round tin about 20 cm (8in), greased or lined with baking paper. Cooking method: Melt the butter in a large saucepan then add the sugar, currants, sultanas, raisins, candied peel, cherries, almonds treacle and mixed spice. Its a good idea to tick them off as they go in the pot. Add the liquid, give the mixture a good stir and bring it to the boil. Let the mixture bubble for about five minutes to allow the sugar to melt and the fruit to plump up. Turn off the heat, put a lid on the saucepan and allow the cake mixture to cool down overnight. The next day preheat the oven to gas mark 1 or 150 C. Whisk the six eggs and stir into the mixture then gently fold in the flour. Using a large kitchen spoon transfer the cake mixture into the well greased or lined cake tin. Cover the top of the cake with baking paper with a coin sized hole in the middle to protect the cake during cooking. Cook on a low shelf for about 4 hours. Allow the cake to cool and settle in the tin before turning it out onto a wire rack. Once cold, wrap the cake in tin foil and store in an air tight container. -----------------------------------------------------------------------------------------------------------------------164.Quick and Easy Fruit Cake It can be satisfying to put in all the effort and involvement of making a serious cake for a special occasion, but there are times when its just easier to churn out a quick cake. This recipe makes quite a moist cake, which is not as heavy as a traditional fruitcake. To Make the Cake To bake this cake, you will need a 7" (18cm) square or 8" (20cm) round cake tin (the type with the push out bottom is easiest to use). Ingredients 120g/4oz Margarine 170g/6oz Sugar 340g/14oz Dried fruit - this can be a mixture of raisins, sultanas,

cherries, peel... whatever you fancy! 225ml/8floz Water 1tsp Bicarbonate of soda 1 half tsp Mixed spice 2 Beaten Eggs 120g/4oz Plain flour 120g/4oz Self-raising Flour, Pinch of Salt Method Preheat the oven to 350F/180C/Gas Mark 4 (the middle bottom right hand oven of a 4-door Aga, if you're that lucky). Prepare the tin by applying a thin layer of margarine and lining with two layers of greaseproof paper. Put the margarine, sugar, fruit, water, bicarbonate of soda and mixed spice in a saucepan over a moderate heat. Bring to boil and simmer for 1 minute. Pour into a mixing bowl and allow to cool. Add eggs, flour and salt to cooled mixture. Mix well and pour into prepared tin. Bake for about one and a quarter hours. You may need to put brown paper over the top if cake starts to singe before it is cooked throughout. Cake is ready when an inserted skewer comes out clean - leave to cool on a wire rack. This is a very forgiving recipe; you don't even have to be very precise with the measuring out. The cake should keep for a couple of months wrapped in tin foil in a tin, and can be 'spiked' with brandy or whatever you fancy before being covered in marzipan and icing for Christmas. Unlike more traditional fruit cake recipes, you can eat it straight away if you want to, without even waiting for it to cool completely. To Spike a Cake Take a skewer and insert it into the cake about a dozen times in an evenly spaced pattern. Then pour a tablespoon or two of brandy over the surface of the cake. Wrap it up in tin foil and leave for a few days, then pour more alcohol over it, and wrap it up and put it away again. It can be given several doses, depending on preference, and on whether you have any brandy left. 1 You need to allow the mixture to cool because if it is still very hot when you add the eggs, they may cook straight away, and the cake won't rise properly. Easy Fruit Cake Posted Sep 21, 2010 by Patsy_Jane I am absolutely thrilled with this recipe! I have amended it slightly to suit... I add 6 oz water & 2 oz brandy to avoid having to "spike" it and it works/tastes gorgeous! I also use dark soft brown sugar which makes it more "Christmas Cakey" !

After years of quite a palaver struggling and messing about with traditional fruit cakes this recipe is so simple to make I'm sticking with it and saving myself lots of time! Many thanks --------------------------------------------------------------------------------------------------------------------------1. Raisin Cookies Recipe Raisin Cookies are very popular with kids probably because of their soft and chewy texture and buttery sweet flavor. These homey, raisin-packed, old fashioned drop cookies are a busy mother's friend as the batter is quickly made and then all you do is drop small spoonfuls onto a baking sheet. The cookies are baked until their centers are just beginning to turn brown yet their edges are a lovely golden brown color. Raisin Cookies make a great after school snack and they also make a welcome surprise when tucked into lunch boxes. Raisin Cookies: 2 cups (260 grams) all purpose flour, 2 teaspoons baking powder 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon 1 cup (210 grams) light brown sugar, 12 tablespoons (170 grams) unsalted butter, softened 1 large egg, 1/4 cup (60 ml) milk, 1 teaspoon pure vanilla extract 1 cup (125 grams) dark raisins

Raisin Cookies: Preheat oven to 375 degrees F (190 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper. In the bowl of your electric mixer, beat together the flour, baking powder, salt, and ground cinnamon. Add the brown sugar, softened butter, egg, milk, and vanilla extract and beat for one minute. Add the raisins and beat until incorporated. Drop the batter by heaping teaspoonfuls onto the prepared baking sheet, spacing the cookies a couple of inches apart. Bake the cookies for about 8-10 minutes, or until the tops of the cookies are just barely touched with color yet the edges are golden brown. Remove from oven and transfer the cookies to a wire rack to cool.

Makes about 4 dozen cookies. --------------------------------------------------------------------------------------------------------------------------2. Buttermilk Fruit Cake Ingredients 1 1/2 cups (200 grams) all purpose flour 1/2 cup (90 grams) packed pitted dates 2/3 cup (130 grams) granulated white sugar 1/4 teaspoon salt, 1 teaspoon allspice 1 teaspoon freshly grated nutmeg, 1 teaspoon ground cinnamon 1 teaspoon baking soda, 1 cup (240 ml) buttermilk 1/2 cup (113 grams) unsalted butter, melted 1/2 teaspoon pure vanilla extract 1/2 cup (65 grams) currants, 1/2 cup (65 grams) dark raisins 1/2 cup (65 grams) golden raisins Buttermilk Fruit Cake: Preheat oven to 325 degrees F (165 degrees C) and place the oven rack in the center of the oven. Butter and flour, or spray with a nonstick vegetable/flour spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Place about 1/2 cup (65 grams) of the flour on a cutting board. Coat the dates with the flour and coarsely chop the dates. (The flour prevents the dates from breaking down and becoming soft and mushy.) Place all the flour and date mixture, along with the remaining 1 cup (135 grams) of flour in a large bowl. To the flour, add the sugar, salt, spices, and baking soda. Stir to combine. In a separate bowl whisk together the buttermilk, melted butter, and vanilla extract. Stir the buttermilk mixture, along with the rest of the dried fruits, into the dry ingredients, mixing well. Immediately pour into the prepared pan, smoothing the top with an offset spatula or with the back of a spoon. Place the loaf pan on a baking sheet and bake in the preheated oven for about 50 - 55 minutes, or until the cake is golden brown and pulling away a little from the sides of the pan. A toothpick inserted into the center of the cake will come out clean. Remove from oven and place on a wire rack to cool. Let cool for about 10 minutes before removing from pan. This cake is excellent warm from the oven or at room temperature. Can be covered and stored at room temperature, or in the refrigerator, for a few days. Makes one - 9x5 inch ---------------------------------------------------------------------------------------------------------------------------

3. Nigella Lawson Brownies Ingredients: Yield: 48 brownies 375 g soft unsalted butter 375 g best quality dark chocolate 6 large eggs 1 tablespoon vanilla extract 500 g caster sugar 225 g plain flour 1 teaspoon salt 300 g chopped walnuts Change Measurements: US | Metric Directions: Prep Time: 20 mins Total Time: 45 mins 1 Preheat the oven to 180C. 2 Line your approximately 33 x 23 x 5 1/2cm brownie pan with foil or baking paper. 3 Melt the butter and chocolate together in a large heavy based saucepan. 4 In a bowl beat the eggs with the sugar and vanilla. 5 Measure the flour into another bowl and add the salt. 6 When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture, and then the nuts and flour.7 Beat to combine and then scrape out of the saucepan into the lined brownie pan.8 Bake for about 25 minutes. 9 When its ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey.10Keep checking the brownies as they cook; remember that they will continue to cook as they cool. ----------------------------------------------------------------------------------------------------------------

4. WALNUT DROPS Ingredients: 1 Tin Condensed Milk 1 Cup Fresh Milk 1 Cup Sugar to 1 Cup Walnuts 2 Table spoons Cocoa Powder 1 Table Spoon Butter A Cap full of Vanilla Essence Procedure:

Put the fresh milk on the fire and let it boil till half. Add the sugar and stir occasionally till it dissolves. Once all the sugar has dissolved add the condensed milk. Stir continuously till you find the mixture nice and thick. Add the cocoa powder to the mixture and stir till its mixed evenly. After its evenly mixed you can add the walnuts. Just before taking the drops off the fire add some vanilla essence and one table spoon of butter. Drop spoonfuls of the mixture on a greased tray. Leave it overnight or as required till they dry. Eat them or pack them everyones going to enjoy them! ---------------------------------------------------------------------------------------------------------------

5. Bolinhas Ingredients 1 Medium Sized Coconut 1/4 Kg Rawa 1/4 Kg Sugar 1 Tbsp Ghee 3 Tbsp spoons Maida 1 Leveled Tsp Baking Powder 3 Eggs Few Elaichi 1 Pinch Salt Procedure: Make a sugar syrup by heating the sugar in 1/2 a cup of water. While the sugar is melting on a slow flame, grind the coconut in 1/4th cup of water. Once the coconut is ground, stir the sugar that should have nearly dissolved by now. Add the Rawa to the sugar syrup and mix this up as well. Add the ground coconut to this mixture, mix it up and add the pinch of salt. Now add the Ghee and keep stirring it,Until it all becomes one nice blend. You can store the above mixture either overnight, for six hours or do it instantly. Its best you store it for a few hours and then proceed recommends the chef! Once you stir it up, you can take the mixture off the fire. Out of the three eggs only add the yokes, though it can be done with the entire egg as well. Remember to keep the egg white of one egg aside, the other two you can store

.Then mix the yokes with the Bolinha mixture. Once thats done, clean and powder the Elaichi and add it to the mixture. Mix the Maida and Baking powder, Add it to the Bolinha mix, And stir it up again. Now beat the one egg white till its fluffy..Add it to the Bolinha mixture, thats the final ingredient to the Bolinha dough. So now that the doughs ready you can now get ready to bake. So now you need to shape your Bolinhas, take a ball out of the dough. With the help of some flour shape it as you would do to a cutlet. Flatten the top of it an next get a butter knife to press a few lines into the dough to make a design. You can make diamonds like these below quite easily and they do look better after baking. As you finish them place them on your baking tray, that you have greased with a little Ghee. So place all the Bolinhas on the tray at a little distance from each other. Put them in the oven with the base heat on. Leave it on for around twenty minutes, and then check and see if the base is firm by moving a Bolinha on the tray. If its cooked, switch over to top heat and bake till the top gets brown. Once your satisfied with the color, its time to get them out of the oven and give yourself a special Christmas teatime treat! Some people also call these the goan cookies or goan biscuits, Bolinhas are pronounced as bolinyas.

6. EGGLESS CAKE Ingredients : tin condensed milk 60 ml melted butter or margarine 125 gms flour 1 tsp leveled baking powder 75 ml water 2 teaspoon sugar tsp soda bicarbonate

Preparation : Sieve the flour, baking powder and soda bicarbonate 3 times. Dissolve sugar in water and add milk and mix well. Add flour 1 tsp at a time mixing well after each addition. Add vanilla essence, melted and cooked margarine and blend well. Grease and dust a cake tin and bake in hot oven at 200 C for 10 minutes. Then reduce the temperature to 150 C and bake further for 10 minutes. The cake is ready when it leaves the sides of the tin and is spongy.

7. COCONUT ICE 1 Cup Sooji/Rava/Semolina 1 Cup Milk Less than a Cup of Ghee 200 - 220 Gms Scrapped Coconut 2 & 1/2 Cups Sugar 1 Cup Ground Cashews 1 Table Spoon Butter 1 Tea Spoon Both Almond & Coconut Essence Small Quantity of Cochineal or Red Color Procedure: All the main ingredients have to be mixed together, you start off by heating the ghee and rava Make sure your flames on the lowest possible flame, add the sugar and ground cashew to the coconut ice mixture as well. You can either do this step earlier, thats grind the coconut and milk together to get coconut milk. Once your coconut milks ready you can add it to the mixture. Now comes an essential part in most Goan sweets, stirring on a slow flame. Fast flames never get the desired result, patience is the key. Keep Stirring the mixture, soon you shall see all the ingredients fusing together. It changes texture and looks like what it does in the picture below. Its not yet close to done, so change your stirring hand and go on. As it thickens the stirring gets tougher, but its a good sign, the sweet is getting done. Once you notice the sweet beginning to leave the sides of the dish, its time for you to add the cochineal or red color. The trick to getting the right color is to always add less, on adding more you cant get the color you want back if you put in too much. Once you add the color, stir it to check and see if its enough. Add some more if the color is too pale. Once thats done add the tablespoon of butter don't forget that you still need stir it a little more. Check the consistency in water, you pour some normal room temperature in a small bowl. Add a small ball of the mixture in it, if it hardens your Coconut Ice is ready. If the ball is soft, it still needs to be cooked for some more time. Add the almond and coconut extract at this time, and remove the mixture from the dish. You need to place the mixture on a greased surface, we use the granite platform itself, since its stone its cooler enabling faster cooling of the dish. Once its out, flatten it, first with your hand and then with a baton to get an even surface. Make sure its got the right thickness as well, that you would like.

Give it a little time for it too cool off and once thats done you can now cut your coconut ice. We cut it into simple diamond shapes, which we have for other sweets as well. Here is some of the coconut ice all cut up. All the best with your Coconut Ice, I'm sure this coconut ice recipe will help you turn out another delicious goan special.

8. YORKSHIRE PUDDING POPOVERS Ingredients Yields: 12 Yorkshire puddings 4 eggs 2 cups all-purpose flour 3-1/2 cups whole milk 2 tablespoons unsalted butter (optional) 1 teaspoon salt 1/8 teaspoon black pepper 4 tablespoons canola oil (or shortening) 12 cubes feta cheese ( or any other flavorings) Preparation This step is optional. In a deep saucepan, melt the butter into 2 cups of milk over very low heat. Remove from the heat as soon as the butter is melted. Let the milk cool completely. Using an electric mixer, beat the eggs until the texture has thickened. The consistency must be very airy. In another mixing bowl, add the flour. Form a well in the center of the bowl. Pour in the egg mixture and butter / milk liquid. Mix until the batter is smooth. Season with salt and pepper. Do NOT over-mix. It's okay if there are a few lumps of flour. Allow the Yorkshire batter to rest for at least 1 hour. Preheat the oven to 450F. Place a popover pan in the oven while preparing the batter. Thin the batter with the remaining milk (1 to 1- cups); the consistency of the batter is very similar to crepe batter. Remove the pan from the oven and add about 1 teaspoon of oil (or shortening)

to each mold. Generously brush the entire surface of the molds. Place the pan in the oven for another 2-3 minutes. Open the oven again and, evenly pour batter into each mold; the level of batter in each mold should go -way up the side of the molds. Place a cube of feta cheese in each mold. Place the pan back in the oven at 450F for 20 minutes; lower the temperature to 425F and bake for another 10-12 minutes. Serve immediately with gravy or whipped butter. You can also keep them warm in the oven at 170F for about 15-20 minutes until your meal is ready to be served. Tips You can make a plain Yorkshire pudding or flavor the batter with herbs or cheese blue cheese, tarragon, sun dried tomatoes). During my trips to England, I've observed that some people slightly beat the eggs with a fork. I've found though that the final product is more fluffy when you use an electric mixer. Just ensure that you don't over-mix the batter when combining the flour and make sure to let the batter rest for at least an hour. You might want to skip this step if you run out of time but my secret for perfect Yorkshire pudding batter is to melt the butter with the milk. Let the mix cool completely and then add the rest of the ingredients. The key to a nice outer crust is to make sure the popover pan is extremely hot before pouring in the batter. A muffin pan also works if a special popover pan isnt available. They just come out shaped a little differently. I remember the authentic British way to make Yorkshire pudding is to prick the dough once you remove the puddings from the oven. Just prick on one side of the pudding using a skewer to release the steam and moisture. I personally don't do this because I think they're prettier when they're puffy. The longer you let the batter rest, the better. It will still be good after 2-3 days in the refrigerator. Before placing the batter in the mold, remove it from the refrigerator 15 minutes before baking to bring it back to room temperature. After the Yorkshire puddings are fully cooked, they should incredibly puff (about twice the original size) in volume.

If oiled properly, the Yorkshire puddings should easily pop out of the molds and have a nice golden outer crust. ----------------------------------------------------------------------------------------------------------------------9. BEST YORKSHIRE PUDDING Ingredients:Servings: 6-8 225 g plain flour (1 3/4 cup) 4 eggs, beaten 300 ml milk (10 fl oz) 1 1/2 tablespoons beef drippings, for batter 100 g beef drippings, for cooking (3 1/2 oz) salt Change Measurements: US | Metric Directions: Prep Time: 40 mins Total Time: 55 mins 1Mix the flour and salt and sift them into a large mixing bowl. 2Make a well and add the eggs, 1 1/2tbsp of the beef dripping, half the milk and beat everything until smooth and all the lumps have gone. 3Whisk in the remaining milk.4Set batter aside and allow to rest for at least 30 minutes .5Preheat oven to 450F/230C/Gas 8.6Place a spoonful of dripping in each pudding mold and heat in the oven until piping hot and starting to smoke. 7Whisk the batter again and very carefully pour into the hot pudding tins, filling each compartment to about 3/4.8Bake immediately for approximately 10-15 minutes. 9Don't open the oven door apart from when you need to check if they are done for the first time after 10 minutes.10If you're making one large pudding, it will take 30-40 minutes.11They should be golden brown, risen on the outside with a deep depression in the centre. (sometimes they rise in the middle as well, but that doesn't really matter. ------------------------------------------------------------------------------------------------------------------------10. Chocolate Macaroon Muffins Ingredients: Yield: 12 muffins 2 cups flour 1/2 cup sugar 3 tablespoons cocoa 1 tablespoon baking powder 1/4 teaspoon salt 1 egg, beaten

1 cup milk 1/3 cup vegetable oil Macaroon Filling 1 cup sweetened flaked coconut 1/4 cup sweetened condensed milk 1/4 teaspoon almond extract Directions: Prep Time: 15 mins Total Time: 35 mins 1Preheat oven to 400 degrees.2Filling: Combine all ingredients, mixing well. 3Muffins: Combine dry ingredients in a large bowl.4Make a well in center. 5Combine egg, milk and oil and pour into well.6Stir until dry ingredients are just moistened.7Spoon batter into greased or paper lined muffin tins, filling 1/3 full.8Spoon 2 tsp of filling into center of each muffin cup. 9Spoon remaining batter over tops, filling each until they are 2/3 full. 10Bake for 20 minutes.11Serve warm. ----------------------------------------------------------------------------------------------------------------11. AWESOME ORANGE CHOCOLATE MUFFINS Ingredients 2 cups flour 3 teaspoons baking powder 1/3 cup sugar 1/2 teaspoon salt 1/2 cup orange juice 1 teaspoon orange peel 1/2 cup vegetable oil 1/2 teaspoon vanilla extract 1/4 cup milk 1 egg 3/4 cup chocolate chips Directions: Prep Time: 10 mins Total Time: 30 mins 1In a medium bowl, combine flour, baking powder, sugar, salt, and orange peel. 2In another bowl, combine orange juice, oil, vanilla, milk, and egg. 3Add orange juice mixture to dry ingredients and stir just until mixed. Fold in chocolate chips.4Grease 12 muffin cups, or line with paper or foil liners. Fill each cup 2/3 full with batter.5Bake at 400 degrees for 18-20 minutes. -------------------------------------------------------------------------------------------------------------

12. Basic Bread Stuffing

Ingredients: 1/4 cup finely chopped onions 1/2 cup chopped celery 1/3 cup butter 4 cups bread cubes 1/8 teaspoon pepper 2 eggs, beaten 1/2 teaspoon salt 1/4 to 1/2 teaspoon ground sage 1/4 to 1/2 teaspoon poultry seasoning turkey or chicken broth Preparation: Saut onion and celery in the butter until softened. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth until well moistened. Enough for an 8 to 10-pound turkey. Or, bake in a greased covered shallow casserole at 325 for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown. ---------------------------------------------------------------------------------------------------------------13. An old fashioned baked dressing or stuffing with chopped hard-cooked eggs. Ingredients: 1 cup chopped onion 1/2 cup butter 1 cup chicken broth or bouillon 8 cups small bread cubes 5 hard-cooked eggs, chopped 1/2 cup chopped parsley Preparation: Saut onion in butter until soft; sprinkle with salt then pour stock into the onion mixture. Bring to a boil. In a large bowl combine egg, parsley and bread cubes. Pour onion liquid over the mixture. Stir gently until well mixed. Makes about 12 cups. Stuffing can be baked in the bird or bake at 325 for about 45 to 50 minutes in a covered, buttered casserole. -------------------------------------------------------------------------------------------------------------------14. EASY HOMEMADE CHOCOLATE CHIP COOKIES

1 c. softened butter 3/4 c. firmly packed brown sugar 3/4 c. granulated sugar 1 tsp. vanilla, 1/2 tsp. water 2 eggs, beaten 2 c. all purpose flour 1 tsp. baking soda, 1 tsp. salt 1 c. chopped pecan nuts 1 (12 oz.) pkg. chocolate chips Beat butter, sugar, vanilla, water and eggs until light and fluffy. Mix flour with soda and salt; blend into butter mixture. Stir in nuts and chips. Drop 2 inches apart from teaspoon onto greased baking sheets. Bake at 375 degrees for 8 minutes, or until light brown. Makes about 8 dozen. 15. WHOLE - WHEAT CHOCOLATE CHIP COOKIES 1 c. butter 1/4 c. peanut butter 1 c. honey 2 eggs 1 1/2 c. whole-wheat flour 1 tsp. soda 1/2 tsp. salt 2 c. rolled oats 1 to 2 c. chocolate chips 1 c. nuts, chopped Cream together first 4 ingredients. Add next 6 ingredients and mix well. Add enough flour for stiff dough. Drop by teaspoon on cookie sheet. Bake at 375 degrees for 10 minutes. -----------------------------------------------------------------------------------------------------------The following formulas for metric conversions may be helpful because I use both the American and the metric measuring systems. Fahrenheit to Centigrade (Celsius): subtract 32 from F, multiply by 5, then divide by 9. Centigrade to Fahrenheit: multiply C by 9, divide by 5, then add 32. 175 C = 350 F 200 C = 400 F 225 C = 450 F 250 C = 480 F TEMPERATURES 250-275 degrees Fahrenheit = 121-133 degrees Celsius (very cool oven) 300 degrees Fahrenheit = 148.8 degrees Celsius (cool oven) 325 degrees Fahrenheit = 162.8 degrees Celsius (warm oven) 350 degrees Fahrenheit = 177 degrees Celsius (moderate oven) 375 degrees Fahrenheit = 190.5 degrees Celsius (fairly hot oven) 400 degrees Fahrenheit = 204.4 degrees Celsius (fairly hot oven)

425 degrees Fahrenheit = 220 degrees Celsius (hot oven) 450-475 Fahrenheit degrees =230-240 degrees Celsius (very hot oven) U.S. to Metric 1/5 teaspoon = 1 ml 1 teaspoon = 5 ml 1 tablespoon = 15 ml 1 fluid oz. = 30 ml 1/5 cup = 50 ml 1 cup = 240 ml 2 cups (1 pint) = 470 ml 4 cups (1 quart) = .95 liter 4 quarts (1 gal.) = 3.8 liters weight 1 oz. = 28 grams 1 pound = 454 grams Metric to U.S. 1 militers = 1/5 teaspoon 5 ml = 1 teaspoon 15 ml = 1 tablespoon 30 ml = 1 fluid oz. 100 ml = 3.4 fluid oz. 240 ml = 1 cup 1 liter = 34 fluid oz. 1 liter = 4.2 cups 1 liter = 2.1 pints 1 liter = 1.06 quarts 1 liter = .26 gallon weight 1 gram = .035 ounce 100 grams = 3.5 ounces 500 grams = 1.10 pounds 1 kilogram = 2.205 pounds 1 kilogram = 35 oz. measurement equivalents for cooking 16 tablespoons = 1 cup 12 tablespoons = 3/4 cup 10 tablespoons + 2 teaspoons = 2/3 cup 8 tablespoons = 1/2 cup 6 tablespoons = 3/8 cup 5 tablespoons + 1 teaspoon = 1/3 cup 4 tablespoons = 1/4 cup 2 tablespoons = 1/8 cup 2 tablespoons + 2 teaspoons = 1/6 cup 1 tablespoon = 1/16 cup 2 cups = 1 pint 2 pints = 1 quart 3 teaspoons = 1 tablespoon 48 teaspoons = 1 cup

------------------------------------------------------------------------------------------------------16. HYDERABADI BIRYANI For Mutton Marination Nestl Fresh 'n' Natural Dahi 2 cups Ginger Paste 2 tbsp Ginger Paste 2 tbsp Onions 2 finely chopped Red Chilli Powder 1 tbsp Cardamom 6 Cinnamon 3, 1" pcs Cloves 10 Cumin seeds 2 tbsp Salt 1 tbsp Mutton 1 kg. Water 2 cups (300 ml) For Rice Preparation MAGGI Magic Cubes - Chicken 6 cubes NESTL EveryDay Ghee 2 tbsp Cinnamon 2, 1" pcs Cloves 5 Cardamom 3 Basmati Rice 3 cups, washed & soaked for 10 mins Water 4 cups (300 ml) Saffron half tsp For layering Onions 2, sliced and fried till golden brown Mint leaves half cup chopped Coriander leaves half cup chopped Method 1. Marinate mutton with all marinade ingredients for 3-4 hrs (or overnight). 2. Put mutton with marinade mixture in a pressure cooker. Cook till the mutton is dry and masala cooked. Then pressure cook with 2 cups water for 10-15 minutes. When done cook till almost dry. 3. Heat the ghee in a pan add whole spices and rice and fry for a minute. Then add water, crumbled MAGGI Chicken Cubes and saffron and cook covered till rice is done. 4. Take an oven proof glass or metal dish. Place a layer of cooked

rice at the bottom of the dish. Now place a layer of cooked mutton over the rice and add chopped coriander leaves and chopped mint leaves. Cover with a layer of rice and top with fried onions. Seal the dish with raw dough and cook in an oven for 10-15 minutes at 180 degrees. ------------------------------------------------------------------------------------------------------------17. PINEAPPLE UPSIDE-DOWN CAKE MILKMAID Sweetened Condensed Milk 1 tin (400g) Maida 2 cup (200gm) Butter 100 g Pineapple Slices (canned) 6 Baking Powder 1 tsp Soda Bicarbonate 1 tsp Aerated soda 1 bottle (150ml) Pineapple Essence half tsp Yellow colour (optional) half tsp Sugar for caramelisation 5-6 tbsp For Garnishing : Cherries few Method 1. Preheat the oven at 180 C. 2. Grease an 8 diameter cake tin with butter. Arrange the pineapple slices at the base of the tin. 3. Heat sugar in a pan till it melts and becomes brown. Pour hot caramel onto the pineapple slices and leave aside. 4. Soften the butter. Add MILKMAID and beat well. Add colour and essence. 5. Sieve together maida, baking powder and soda bicarbonate. Keep aside. 6. Add 3 - 4 tablespoons of maida to the MILKMAID mixture. Stir. Add some of aerated soda and beat well. Repeat. Keep adding maida and aerated soda alternately till all the maida and soda are used up. 7. Pour batter into the prepared cake tin and bake at 180 C for 35 to 40 minutes in the preheated oven. 8. Remove from oven, loosen sides of cake using a knife and immediately turn onto a plate. Tips Do not allow Pineapple upside-down cake to cool before removing from the tin. The caramelized sugar hardens and results in the cake sticking to the tin . The cake batter should be used for baking immediately after mixing the ingredients.

If the batter is allowed to stand, it loses its lightness. --------------------------------------------------------------------------------------------------------------------

18. CHOCOLATE MARBLE CAKE Ingredients 225g butter , softened 225g caster sugar 4 eggs 225g self-raising flour 3 tbsp milk 1 tsp vanilla extract 2 tbsp cocoa powder Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. If you want to make life easy, simply put all the ingredients (except the cocoa powder) into a food processor and whizz for 1-2 mins until smooth. If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth. Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect. Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months. -----------------------------------------------------------------------------------------------------------19. CHOCOLATE AND VANILLA MARBLE CAKE By: Rachel Allen From: Rachel Allen: Bake! Ingredients 225 g butter, at room temperature 225 g caster sugar 4 eggs 2 tsp vanilla extract 225 g plain flour

2 tsp baking powder 50 ml milk 50 g cocoa powder, sifted Method 1. Preheat the oven to 180C/gas 4. Butter and flour the sides of a 20cm cake tin and line the base with greaseproof paper. 2. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. 3. Whisk the eggs and vanilla extract together in a small bowl. Gradually add the eggs to the butter mixture, beating all the time. Sift in the flour and baking powder and fold in gently to mix, then add the milk and mix gently to combine. 4. Tip half of the cake mixture into another large bowl and, into this bowl, fold in the sifted cocoa powder. 5. Place the cake mixtures into the prepared tin by alternating spoonfuls of the vanilla batter with the chocolate batter, then with a skewer or similar implement, gently draw swirls through the cake mixture to marbleize it. Dont over mix or you wont have that wonderful marble effect. Bake in the oven for 45 minutes or until a skewer inserted into the middle comes out clean. 6. Turn the cake out onto a wire rack and allow to cool before serving. -----------------------------------------------------------------------------------------------------------------20. APPLE, CINNAMON & WALNUT CAKE Step 1: You will need Units: tbsp cinnamon 250 g sugar 400 g flour 1 tsp baking soda 10 g baking powder pinch of salt 4 eggs 220 ml vegetable oil 4 Granny Smith apples, peeled and diced 120 g walnuts, chopped 1 sieve 1 electric mixer with a flat beater attachment 1 rubber spatula 1 bowl

1 spring-form pan 26cm in diameter, lined with parchment paper 1 wooden skewer 1 spoon Serves: 8 Preparation Time: 15 minutes Cooking Time: 55 minutes Oven Temperature: 170 c - 340 f Step 2: Preheat the oven Set the oven to 170C (340F/ gas mark 3.5). Step 3: Begin the batter Into the mixer bowl, add the eggs and sugar. Start mixing it on a low speed, then whip on a medium speed for about 2 minutes. Step 4: Add the vegetable oil As soon as the mixture becomes pale and creamy, very slowly add the oil. Don't pour it in too fast or the butter may curdle. When well mixed, turn off the machine. Step 5: Make the batter Place the sieve over the bowl and add the flour, baking powder, baking soda, salt and cinnamon. Using a spoon, sieve the ingredients into the bowl. Add the flour mixture to the wet mix in the mixing bowl. Combine on a low speed. Next, add the apples and walnuts and mix for 1 minute. Clean off any batter clinging to the beater attachment and remove the bowl. Using a spatula, finish folding the mixture by hand. Step 6: Bake Spoon the mixture into the pan and level out the top. Place the pan in the oven and bake for approximately 50-55 minutes. Step 7: Remove the cake Near the end of the cooking time, test your cake with a wooden skewer to see if it's done. Insert the skewer into the centre of the cake and remove it. If it is free of batter, the cake is ready. Leave to cool down to room temperature and remove the cake from the pan. Step 8: Serve Your Apple, Cinnamon, and Walnut Cake is now ready to serve. It goes perfectly with vanilla ice cream and a cup of coffee or tea. Enjoy! --------------------------------------------------------------------------------------------------------------------------21. FRUIT CAKE

You will need Units: 220 g plain flour tsp salt tsp mixed spice tsp ground cinnamon 200 g butter 2 tbsp black treacle 1 tbsp marmalade tsp vanilla essence 4 medium eggs, lightly beaten 800 g mixed dried fruit 100 g chopped mixed peel 150 g glace cherries, halved 100 g blanched almonds, chopped 250 ml orange liqueur , or orange juice 200 g brown sugar Step 1: Soak the fruit Soak 800g mixed dried fruit, 100g chopped mixed peel and 150g glace cherries in 250ml orange liqueur overnight. Step 2: Preheat oven The next day, heat your oven to 150C/300F/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment. Step 3: Flour mixture Sieve 225g plain flour, 1/4 teaspoon salt, 1/2 teaspoon mixed spice and 1/2 teaspoon cinnamon into a bowl. Step 4: Butter mixture Cream 200g butter and 200g dark brown sugar in a large mixing bowl and then mix in 2 tablespoons of black treacle, 1 tablespoon marmalade and 1/4 teaspoon vanilla essence until light and fluffy. Step 5: Add eggs Beat 4 eggs, and fold them a little at a time into the mixture adding a tablespoon of the flour mixture with the last of the eggs. Step 6: Add flour mixture Fold in the remaining flour mixture until well mixed. Then mix in the soaked fruit mixture with 100g chopped almonds. Step 7: Bake

Turn the mixture into the prepared tin and make a slight hollow in the centre. Bake in the oven for 3 hours and then test with a skewer. If it's not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean. Step 8: Cool Remove from the oven and leave to cool in the tin for 15 minutes. Turn out on to a wire rack and leave to cool. Step 9: Soak Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbsp of Orange Liqueur. Let it soak into the cake. Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up. Step 10: Store For a rich and moist cake, spoon over a few tablespoons of brandy, Orange Liqueur, or for an alcohol free version use cold tea, every week until you are ready to ice and decorate your cake ----------------------------------------------------------------------------------------------------------22. How To Make Basic Pound Cake videojug way Step 1: You will need Units: 450 g soft butter 300 g sugar 7 eggs 1 pinch of salt 450 g flour 1 tbsp baking powder Some lemon zest Some orange zest 1 spring form pan 26 cm lined with parchment, butter and floured 1 mixer with whisk attachment 1 rubber spatula 1 skewer Serves: 8 to 10 Step 2: Preheat the oven Firstly, set the oven to 160 degrees centigrade or gas mark 2 1/2 (315 degrees Fahrenheit). Step 3: Make the batter Using your rubber spatula, spoon in the butter, and sugar into the mixer bowl. And slowly blend on a slow to medium speed, then increase the speed and

blend for a couple of minutes, until the batter has become whipped and fluffy. Step 4: Add in the eggs Slow down the blender speed before adding the eggs in individual batches. Add in first egg, allow it to mix in thoroughly. Before adding in the second egg, allow to combine, add in the third and continue this process of adding and combining until all the eggs are used and are thoroughly mixed in. Step 5: Fold in the rest of the ingredients Now add the lemon zest, orange zest, salt, baking powder, turn down the speed and slowly begin to add in the batches of flour. Little by little allowing each batch to mix in before adding the next. A useful tip If you want to add any dried or candied fruit or any nuts, then add them at this point. But as we are making a basic pound cake we'll continue with the next step. Continue by removing the bowl and giving it a final stir by hand using your rubber spatula. Step 6: Transfer to the baking tin Spoon the creamy batter into the spring form tin, scarping of any of the batter from the sides of the bowl with our spatula. Then spread it evenly into the mould of the tin. Step 7: Bake Place your cake into the centre of the preheated oven and bake for roughly 50-55 minutes. Check with skewer to see if it is done. If the skewer comes out dry it is ready to be removed. Step 8: Present Allow the cake to cool before serving. And then sprinkle it with some powdered sugar. It is now ready to serve! This is a good base to make a layered cake, so get experimenting! There are a myriad of fillings that you can try from chocolate to raspberry, strawberry, and coffee or simply cream! Enjoy! ---------------------------------------------------------------------------------------------------------------------23. How To Make Muffins VIDEOJUG WAY Step 1: You will need Units:

250 g flour 150 g sugar 6 g baking powder tsp salt 1 egg 200 ml milk 110 g butter, melted 1 tsp vanilla essence zest of 1 orange 12 muffin cups 2 bowls 2 spoons Serves: 12 Preparation Time: 10 minutes Cooking Time: 20 minutes Oven Temperature: 190 c - 370 f Step 2: Prepare the oven Preheat the oven to 190C, 375F or gas mark 5. Step 3: Mix the dry ingredients Put the flour, sugar, baking powder and the salt into a bowl and mix them together well. Step 4: Mix the other ingredients Take a separate bowl and pour in the milk. Add the melted butter, orange zest, vanilla essence and then break in the egg. Stir together thoroughly. Step 5: Combine all the ingredients Pour the wet ingredients into the flour mixture and briefly stir them together. Don't over mix it as you want to keep the batter fluffy. TIP! If you want to make more elaborate muffins then now's the time to add the other ingredients. The options are endless from bananas to chocolate chips. For an example, try adding 175g of blueberries to create an authentic American recipe. Step 6: Pour into the muffin cups Arrange the cups on a baking tray and then add about three generous spoonfuls of the muffin mixture to each one. Don't fill them completely as they will rise. TIP! If you use aluminum cups, then just before adding the mixture you'll have to brush them with butter and dust with a little flour. Step 7: Bake the muffins Place the baking tray in the centre of the oven and bake for 15 to 20 minutes.

Step 8: Test, remove and serve When you see that the muffins have risen and turned golden brown in colour, insert a toothpick to check they are done; if it's clean when you take it out then they're ready to remove. Take the muffins out of the cups, dust them with a little icing sugar and serve. --------------------------------------------------------------------------------------------------------------24. How To Make Quick And Easy Doughnuts Step 1: You will need Units: 250 yoghurt 170 g sugar 2 eggs 1 tbsp vanilla 45 g butter melted 500 g flour 2 tbsp baking powder 1 tbsp baking soda 50 g flour for dusting tsp salt 1 vegetable oil powdered sugar for presentation 2 bowls 1 whisk 1 wooden spoon 1 saucepan 1 slotted spoon 1 large cutter 1 small cutter 1 rolling pin 1 tray paper towel Serves: 8 Preparation Time: 5 minutes

Cooking Time: 25 minutes

Step 2: Whisk the eggs and the sugar Start your doughnuts by putting the 2 eggs and the sugar into a mixing bowl. Whisk them briskly until their appearance becomes very pale and fluffy. Step 3: Add the yoghurt, vanilla, salt and butter Next, you will need to introduce the yoghurt, the vanilla, the salt and the melted butter to the dough and mix it all together briefly.

Step 4: Mix dry ingredients You can now add the baking soda and the baking powder to the bowl of flour and mix them together a little bit. Next, add this dry mix to the egg mixture and combine them thoroughly. Be careful not to over-mix the dough or the resulting doughnuts will turn out tough. Step 5: Roll the dough out and cut it Begin forming the doughnuts by sprinkling some flour upon the work surface and then dusting your hands with a little more flour. Now roll the dough out to a thickness of about half of a centimeter. Next, use the large cutter to cut out the doughnuts. You can then use the small cutter to cut out their centers. Set the doughnuts aside and combine the leftover dough with some new dough. Roll it out again and repeat the process until all the dough is used. Step 6: Fry It is now time to fry your doughnuts. Place a saucepan with the oil over a medium heat. While waiting for the oil to heat up, you can prepare a tray by lining it with some paper towel. Now place the doughnuts into the hot oil a few at a time. Let them cook for about one minute until golden brown and turn them over. Cook the other side and place them on the tray. Repeat until all the dough is used. Step 7: Dust and serve Place your doughnuts on a plate and liberally dust them with powdered sugar. Your doughnuts are now ready to serve! As a serving suggestion they can be glazed with strawberry, chocolate, or raspberry sauces. And that's how to make Quick and Easy Doughnuts the VideoJug way! Enjoy !!! ---------------------------------------------------------------------------------------------------------------------25. HOW TO MAKE CHOCOLATE CHIP COOKIES You will need Units: 150 g sugar, 160 g brown sugar, packed 220 g butter 2 eggs, large 2 tsp vanilla extract 280 g all-purpose flour 1 tsp baking soda, tsp salt

2 cups (500ml) semi-sweet chocolate chips 120 g pecans, chopped Mixing Bowl mixer or whisk parchment paper cookie sheet Step 1: Pre-Heat Pre-heat the oven to 375 degrees (190 C, Gas Mark 5) Step 2: Mix Mix butter, sugars, and eggs in a large bowl, then stir in flour, baking soda and salt. Add chocolate chips and pecans. That's it. That's your dough. Step 3: Drop Drop globs of dough, by rounded tablespoons, onto an parchment paper-lined cookie sheet. Leave about 2 inches between cookies - they'll spread out when they bake. Step 4: Bake Bake your cookies about 8-10 minutes, until they're golden brown, but still soft in the centers. Let them cool on the pan for a minute, and then move them to a cooling rack. This recipe makes about 4 dozen cookies. ----------------------------------------------------------------------------------------------------------------------26. HOW TO MAKE CUP CAKES Try our simple cup cake recipe. Perfect treats for kids, sweet and easy to make. Party cakes that will be popular. Our cup cakes are the best! You will need Units: 180 g butter 180 g caster sugar 3 medium eggs, beaten 1 tsp vanilla essence 180 g self-raising flour tsp baking powder 1 tbsp milk 500 g icing sugar, sifted 5 tbsp water food coloring as desired Step 1: Preheat oven Heat oven to 190C/fan 170C/gas 5. Line two 12-hole bun tins with paper cake cases. Step 2: Cake mixture

Cream 175g butter and 175g caster sugar together until light and fluffy. Add 1 teaspoon vanilla essence and gradually beat in 3 beaten eggs little by little, if the mixture curdles add a table spoon of flour and continue beating. Sift in 175g self-raising flour and 1/2 teaspoon baking powder and gently fold in. The mixture should easily drop off the spoon. If it doesn't, add a little milk and keep stirring. Step 3: Bake Divide the mixture between the cake cases filling each on about full, and bake for 12-15 mins, until they are pale golden and springy to the touch. (if one tray is on a lower shelf in the oven it may need a little longer). Cool on a wire rack. Step 4: Icing Combine 500g icing sugar with 5 tablespoons water and stir until it reaches a smooth consistency. Divide the mixture into 2 or 3 bowls and colour each bowl with your chosen food colouring, mixing thoroughly. Top each cake with icing and a sugar flower or cherry, leave to set. -------------------------------------------------------------------------------------------------------------------27. HOW TO MAKE BLUEBERRY MUFFINS For a delicious afternoon treat, try making these simple, gorgeous blueberry muffins light, fluffy and bursting with flavor You will need Units: 110 g plain flour 110 g butter 65 g caster sugar 2 eggs 1 tsp baking powder 120 g blueberries pinch nutmeg Preheat oven to 200C Cream the butter and sugar together then slowly add the eggs, mix for 3 minutes. Add the flour, baking powder, blueberries, nutmeg, and refrigerate for at least an hour, preferably overnight Put a spoonful of muffin mixture into each muffin case, filling each to just over half way

Bake in an oven for 20 minutes or until golden on top. ---------------------------------------------------------------------------------------------------------------------28. HOW TO MAKE CHOCOLATE AND BANANA MUFFINS videojug way Step 1: You will need Units: 300 g brown sugar 150 g chocolate chips 270 g plain flour 1 tsp baking soda 1 tsp baking powder 40 g cocoa powder 250 g ripe bananas, mashed 2 eggs, beaten 100 g butter, melted 1 vanilla extract 2 tbsp crme fraiche 1 bowl 1 spoon 1 baking tray 16 muffin moulds Serves: 16 Preparation Time: 10 minutes Cooking Time: 30 minutes Oven Temperature: 160 c - 320 f Step 2: Preheat the oven We need to set the oven to 160C, 320F or gas mark 2 before beginning to make the muffins. Step 3: Mix all the dry ingredients together Combine in a bowl the flour, the brown sugar, the chocolate chips, the cocoa powder, the baking soda, and the baking powder. Mix together thoroughly with a spoon to combine the ingredients as much as possible before beginning the next step. Step 4: If you want to add any nuts to this recipe, this is the time to do so! Step 5: Add the wet ingredients to the dry Combine the vanilla, butter, egg, banana and crme fraiche to the bowl with the dry ingredients. Stir it together with a spoon, just enough to mix everything evenly. Step 6: Bake Now put some of the batter into each of the muffin moulds using the spoon.

Only fill them to about 2/3 of their capacity since the batter will rise while baking. Step 7: Place the muffins onto a baking tray and put them into the oven. Allow to bake for about 25-30 minutes. Step 8: TOP TIP: The muffin moulds that we are using here are made of non-stick silicon. You can use any type you like but remember that you might have to butter and flour them first! Step 9: Remove from oven Once the muffins are done, take them out of the oven and let them cool a little before removing them from the moulds. Place them on a serving tray. Step 10: Serve If you like, you can sprinkle the muffins with a little icing sugar. They taste best if you eat them while still warm. Enjoy! ------------------------------------------------------------------------------------------------------29. VAHREHVAH PIZZA BASE water 250 ml All Purpose flour - Maida 7 cup olive oil 5 tsp salt 1 tsp sugar half tsp yeast 7 gram pkt (quick raise ) 1 bag Directions | How to make Vahrehvah Pizza Base take warm water Sprinkle in yeast, sugar, salt, and a cup of all purpose flour and mix. Stand covered for 10 minutes. Mix in yeast mixture into flour. Knead for 3-4 minutes till soft dough. Cover and rest for 1 hr. Knead again, for 3 minutes and rest for 30 min. Take a lump of dough, pat or roll into a pizza base. Use dry flour to dust if required. Add pizza gravy as required, add toppings, Bake in a hot (300C) oven, till base is crisp and light. --------------------------------------------------------------------------------------------------------

30. RECIPE OF CHRISTMAS FRUIT CAKE BY VAHREVAH CHEF

baking pdr 1 tsp butter 300 gms dry fruits mix nuts 300 grams eggs 300 gms flour 300 gms rum half cup spice pdr ( cinnamon, cloves, cardamom) pinch sugar 300 gms Directions| How to make Christmas Fruit Cake In a bowl add butter mix well then sugar mix well then add eggs mix well and keep a side. In another bowl add flour, baking powder, spice powder mix well add this mixture to egg and sugar mixture and mix well then add all the dry fruits. Pour this mixture in a cake bowl grease with butter and flour. Baking 325 f for 45 min , or more time depending on the size ,depth of the cake Make sure to check if the cake is done by inserting a knife edge , if it comes out clean it is done. -------------------------------------------------------------------------------------------------------------------31. GRANDMA CHICKEN CURRY VAHREVAH CHEF 1 number chicken 1 tsp chilli powder 1/2 cup coconut powder 2 tsp coriander powder 1 tsp cumin powder few 0 curry leaves few 0 garam masala(whole) 2 tsp ginger garlic paste to fry oil 1/2 cup onion few 0 pepper corns 3 tbsp poppy seeds to taste salt

1. Take whole chicken & do not remove the skin. As the taste is enhanced with the skin on. 2. Take little water & turmeric mixture. Apply it to the entire raw chicken. 3. Roast it on the stove top till it gets evenly colored from outside. 4.Cut roasted chicken in pieces to add later in the curry. 5. For the curry, take a pan add poppy seeds & allow it to splutter. Add coconut powder to it & cook well on low heat. Once done, blend the mixture which will be later added in the curry. 6. In another pan, put oil, whole garam masala, onions, ginger garlic paste, turmeric powder & saut well. 7.Add the poppy seed & coconut powder blended mixture to the onion masala. Add coriander powder, chilli powder & curry leaves to the curry & mix well. 8. Add chicken pieces in the mixture & mix gently.Add little water if the mixture dries out.Put the lid & allow chicken to cook. 9.Grind fresh pepper corns.Add to the curry when it is 3/4th cooked. Continue cooking. 10.Garnish the curry with fresh coriander leaves & add salt if required. 11.Switch off the gas & let the curry settle for 5 mins so chicken absorbs the rich flavors from the curry. 12.Its ready to be served with rice/roti/naan. --------------------------------------------------------------------------------------------------------------------------32. RECIPE OF MUTTON STEW Ingredient Name Unit

Black pepper 5 no. carrots/turnips 1 no. chopped onion 1 no. chopped tomato 1 no. coconut milk half cup curd half cup flour 1 tsp Ginger garlic paste 1 tbsp Green chilli 2 nos. jaggery 1 tbsp Jeera 1 tsp leeks and celery(optional) 1 tsp Mutton 500 gms oil 2 tbsp peas 1 tsp poppy seeds paste 1 tsp potatoes 2 nos. Salt to taste Vinegar 1 tbsp

whole garam masala 4 nos. Directions | How to make Mutton Stew In a bowl take mutton add flour and mix. Take a pan add oil and mutton into let it cook till golden brown color. Once it is done take pressure cooker with little water into it and add the grilled mutton into it and cook till mutton is tender. Take a pan add oil, bay leaf, masala, onion, ginger garlic paste, poppy seeds paste, coconut powder and mix well let it cook for 2min now add tomatoes chopped finely and mix well. Now add curd, coconut milk, vinegar, if you want add jaggery, green chillies and add all vegetables, water close with a lid and cook for 5-10 min. Now remove the lid once vegetables are cooked adds cooked mutton into it and cook for 5min by closing with a lid in a very slow flame. Lastly add coriander leaves and switch off the flame. --------------------------------------------------------------------------------------------------------------------------33. INSTANT RAVA DOSA Ingredients: Rava 2 Cups Maida 1/2 cup Rice Flour 1 cup Ginger, 1 inch piece, grated Green Chilies, 4 no., finely chopped Black Pepper, 12-15, crushed Grated Coconut, 1/4 cup Salt to taste Cashew nuts, 12, crushed, Cilantro, 2 tbsp, finely chopped, Pure ghee as required 34. CHOCOLATE CHIP MUFFINS Preparation Time :15 mins Cooking Time :25 mins Serves : 8

Ingredients NESTL Milk 150 ml (1 cup) NESTL Premium Milk Chocolate 2 packs,(50g) chopped into bits Whole wheat flour (atta) 1 cup (125g) Baking Powder 1 tsp Butter cup (50g) Sugar cup (75g), powdered Egg 1, lightly beaten Vanilla Essence 1 tsp

Method 1. Grease muffin tray or moulds and keep aside. 2. Preheat the oven at 180 C. 3. Sift atta with baking powder. 4. Beat together butter and sugar till light and creamy. Beat in the egg and vanilla essence. 5. Add a spoonful of sifted atta and some NESTL Milk, alternating the two and beating in between. 6. Fold in NESTL Premium Chocolate bits. 7. Bake in muffin trays at 180 C for 20 - 25 minutes / or till done. -------------------------------------------------------------------------------------------------------------------35. DOUGHNUTS Preparation Time :30 mins Makes : 24 doughnuts Ingredients NESTL Milk cup (75ml) Maida 2 cups (250g) Baking Powder 2 tsp Powdered Sugar cup (50g) Egg 1, lightly beaten Butter cup (60g) Vanilla Essence tsp Mix together Cinnamon Powder tsp Powdered Sugar 1 tbsp Method 1. Sift maida, baking powder and powdered sugar together. 2. Add beaten egg, milk, butter and vanilla essence into the maida mixture and make into a soft dough. 3. Put the dough into the fridge for 15 minutes. 4. Roll out the dough to to inch thickness and cut with a doughnut cutter. 5. Deep fry the doughnuts on medium flame till golden brown. 6.Roll the hot doughnuts in the cinnamon and sugar mixture and serve. -------------------------------------------------------------------------------------------------------------------

Cooking Time :for frying

Serves : 12

36. FRUIT CAKE

Preparation Time :30-40 mins

Cooking Time :1 hr Serves : 20

Ingredients MILKMAID Sweetened Condensed Milk 1 tin (400g) Butter 100g Sugar cup (75g) Water 1/3 cup (50 ml) Maida 2 cups (200g) Baking Powder 1 tsp Soda Bicarbonate 1 tsp Cinnamon Powder tsp Nutmeg Powder tsp Mixed dried fruits (cashew nuts, almonds, walnuts, cherries, orange peel) 1 cups, chopped 150g) Aerated Soda 150 ml Method 1. Preheat the oven at 180 C. 2. Grease an 8 square cake tin with teaspoon butter. Dust with 1 tablespoon flour. 3. Heat sugar in a pan till it melts and becomes brown. Add warm water to make caramel syrup and keep aside. 4. Sift together the maida, baking powder, soda bicarbonate, cinnamon and nutmeg 2-3 times. Keep aside. 5. Mix in 1 tablespoon maida to the chopped fruit to coat the fruit with flour and keep aside. 6. Soften butter in a pan. Beat in MILKMAID. 7. Fold in the sifted maida with the MILKMAID-butter mixture, alternating with aerated soda and caramel syrup till all are over. 8. Add the chopped dry fruits. Fold into the mix carefully with minimum movement. 9. Pour the batter into the greased cake tin and bake for an hour at 180 C or till the cake is done. (Prick with the tooth pick in the centre of the cake. If it comes out clean the cake is ready). 10. Remove from the oven and cool for a while. Loosen sides of the cake, using a knife if necessary. Turnout over a wire rack/plate lined with cloth (to absorb moisture) and cool slightly before cutting into pieces. -----------------------------------------------------------------------------------------------------------------37. SHARKARA PONGAL (Rice Dal sweet) Preparation Time :10 min Ingredients Cooking Time :30min Serves : 6

NESTL Milk 1 cup (150ml) NESTL Everyday Ghee 1 tbsp Raw Rice cup (75g) Moong Dal (Green gram dal) cup (40g) Water 1 cup Jaggery , grated 1 cup (150g) Cardamom powder 1 tsp Cashew nuts, chopped 4-5 (5g) Raisins 6-8 (5g) Method 1. Roast the moog dhal in a kadai till light pink and gets the aroma of roasted dal. 2. Wash the dal and rice. Cook in the pressure cooker, adding 1 cup milk and 1 cup water. After one whistle cook for 2-3 minutes. Remove from fire. 3. Open the cooker when slightly cold. Mash the dal rice mixture well. 4. Add cup water to the jaggery and heat till the jaggery melts completely. 5. Strain the jaggery syrup and pour in the syrup into the dal mixture, place the mixture on fire, stir and continue cooking on low flame till the syrup is well absorbed. 6. Add the cardamom powder and mix well. Remove from fire. 7. Heat the ghee in a small pan; add the chopped cashew nuts and raisins. When nuts turn light brown, pour the ghee into the dal mixture and stir well. 8. Remove from heat and serve hot or cold. ------------------------------------------------------------------------------------------------------------38. CHOCOLATE & ORANGE CAKE VIDEOJUG RECIPE Step 1: You will need Units: 380 g dark chocolate, chopped 240 g butter, cubed 100 ml fresh orange juice zest of 1 orange 5 eggs 100 g sugar 1 tbsp vanilla 100 g flour for the chocolate glaze: 200 g dark chocolate, chopped 200 ml cream 2 saucepans 1 bowl 1 electric mixer with whisk attachment 1 rubber spatula

1 spring-form pan 26cm in diameter, lined with parchment paper 1 wooden skewer Serves: 8 Preparation Time: 40 minutes Cooking Time: 25 minutes Oven Temperature: 160 c - 320 f Step 2: Preheat the oven Set your oven to 160C (325F/ gas mark 3). Step 3: Make the chocolate base Fill the saucepan about a third full with water and bring to the boil. Place a stainless steel bowl over the saucepan, making sure that the bottom does not touch the boiling water. Add the chocolate, butter, orange juice and orange zest. Stir it occasionally to help the mixture melt more quickly. Once the butter is melted, remove the bowl from the heat and set it aside. VIDEOJUG TIP If you desire, you can add some orange-flavored liqueur at this stage. Step 4: Make the batter Put the eggs, sugar and vanilla into the mixer bowl. Mix them together on a medium to high speed and continue to whip until the volume is oughly double that of the original amount. Then remove the bowl from the mixer. Step 5: Continue the batter Add the egg mixture to the melted chocolate, slowly folding it in with the rubber spatula. Continue to fold it all together until well combined. Next, sprinkle in the flour and mix well. Step 6: Bake Pour the batter into the spring-form pan, place it in the oven and le it bake for 20-25 minutes. Around 20 minutes into the cooking time, check the orange cake to see if it's done. Insert the wooden skewer into the centre of the cake. If it comes out free of batter, your orange cake can now be removed from the oven. Leave it to cool down to room temperature and then remove from the tin. Step 7: Make the chocolate glaze Pour the cream into a saucepan and heat until close to boiling point.

Remove it from the heat. Add the hot cream to the chocolate and blend them together well. Step 8: Glaze and cool Pour the chocolate glaze onto the cake and using the rubber spatula, spread it evenly over the surface. This is easier to do if you elevate the cake. Allow the glaze to cool to room temperature. Step 9: Serve Your Chocolate and Orange Cake is now ready to serve. ------------------------------------------------------------------------------------------------------39. HOW TO MAKE COCONUT CAKE VIDEOJUG WAY Coconut Cake Recipe. This cake has a unique flavor which makes a great dessert for Caribbean themed dinner party or simply just a s an afternoon snack! Savor our Coconut Cake recipe. Step 1: You will need Units: 150 g sugar 100 g brown sugar 280 g plain flour 1 tbsp baking powder A pinch salt 3 eggs 1 tsp vanilla essence 250 ml coconut milk 350 ml shaved coconut - desiccated coconut 240 g soft butter 1 26 cm spring form tin buttered floured and lined with parchment paper 1 mixer with the whisk attachment 1 rubber spatula 1 wooden skewer Preparation Time: 10 minutes Step 2: Preheat the oven Firstly, turn on the oven to 170 degrees centigrade. Step 3: Whip the butter, vanilla and sugar Introduce the white sugar, the brown sugar, vanilla essence and the butter into the mixer bowl. Lower the whisk attachment down into the bowl and blend on high for a few minutes to whip the butter. Step 4: Add the eggs When the batter is thoroughly whipped , slow down the speed and start

adding in the eggs. Add the first egg and allow to mix in. Then add the second egg. Allow to blend in and add the final egg and mix in thoroughly. Step 5: Add the remaining ingredients Continue by adding the baking powder, salt, then add half of the flour, little by little, add in some of the coconut milk little by little, allowing each amount to mix in before adding the next batch. Then add a little more flour, a little more coconut milk, add the remaining flour and when thoroughly combined shake in the coconut and give it a quick blend. Switch off the machine, twist off the whip attachment, shaking off any batter and remove the bowl. Finally, give it a quick mix by hand using your rubber spatula. Step 6: Transfer to the baking tin Spoon the batter into the buttered spring form baking tin and using your spatula spread it evenly. It is now ready to bake! Step 7: Bake Place the baking tin in the centre of the oven preheated to 170 degrees centigrade and bake for roughly 45 minutes. Check to see if it's done by piercing it in the centre with a skewer. If it comes out dry it is done! Step 8: Present and serve If you want you can sprinkle with icing sugar before slicing it and serve with whipped cream or strawberries! -------------------------------------------------------------------------------------------------------------40. HOW TO MAKE KUGELHOPF CAKE Kugelhopf Cake Recipe. This traditional German cake recipe goes well with coffee or tea. Use your imagination and add any of your favorite fruits or nuts to the dough! Delight in our Kugelhopf Cake recipe. Step 1: You will need Units: 200 ml warm milk 25 g dry yeast 550 g flour 220 g sugar 3 eggs 220 g butter, room temperature zest of 1 orange 1 tbsp vanilla essence tsp salt 150 g sultanas, coarsely chopped 50 g almonds 50 g flour for dusting

powdered sugar for garnish , icing sugar 1 bowl 1 spoon 1 brush 16 individual baking pans or any combination of large and small ones 1 tea towel 1 toothpick Serves: 16 Preparation Time: 20 minutes Cooking Time: 1 hour 45 minutes Oven Temperature: 180 c - 360 f Step 2: Preheat the oven 180C Begin your cake by setting the oven to 180C, 350F or gas mark 4. Step 3: Butter and flour the baking pans Generously butter the baking pans using the brush. Next, sprinkle them with a little flour making sure that it covers the entire surface by moving the pans about in your hands. Shake off excess flour and set them aside. Step 4: Begin making the dough Place a mixing bowl on a damp tea towel and begin the dough by adding the flour, sugar and yeast. Mix it all together. Make a small whole in the middle of the mixture and add the milk, the orange zest, the vanilla, and the eggs. Combine the dough together thoroughly. TIP It is important that the eggs are at room temperature when making the dough. Generally, the ingredients for any dough blend together better when they are all at the same temperature. Step 5: Add the salt and then slowly add the butter Next, add the salt. Now slowly introduce the butter one spoonful at a time until it is evenly combined. The resulting dough should be very sticky to the touch. Step 6: Introduce the raisins and the almonds Now add the raisins and then the almonds, continuing to mix until evenly distributed. TIP Our chef has chosen to mix the dough by hand but the job could also been done by using an electric mixer with a hook attachment. Step 7: Place the dough in the baking pans and "proof it"

Using the spoon, place the dough into the baking pans, making sure not to fill them too much. The dough will need room to rise. Cover the baking pans with a damp towel and allow the dough to rise. This process is called "proofing" and should take approximately one hour. TIP This recipe will make enough dough for about 16 small cakes but you can use any combination of baking pans just as you we have done. Step 8: Bake Once the Kugelhopf has had time to proof, place the baking pans on an oven tray and put them in the middle of the preheated oven. After about 20 minutes the smaller ones should be just ready. Insert a toothpick into them; they are ready when the toothpick comes out free of batter. The larger ones need a little more time to cook - approximately 10 more minutes. Step 9: Remove from the baking pans and dust with powdered sugar If you prepared your baking pans well, the Kugelhopf should just slide out of them. All that is left to do is to sprinkle them with powdered sugar. Kugelhopf goes well with coffee or tea. This recipe can also enhanced by adding any of your favorite nuts or fruit to the batter. Enjoy! ----------------------------------------------------------------------------------------------------------41. HOW TO COOK A PERFECT CARROT CAKE You will need Units: 3 medium Eggs 300 g Carrots , peeled and grated 4 vegetable oil 120 g Demerara sugar 50 g Walnuts , chopped 180 g plain white flour 180 g plain whole meal flour 1 ground cinnamon 50 ml milk 2 tsp bicarb of soda 200 g full fat soft cheese , FOR ICING 120 g icing sugar , FOR ICING 30 g soft unsalted butter , FOR ICING 2 lemon juice , FOR ICING Serves: 10-12 Cooking Time: 35 minutes

Oven Temperature: 180 c - 360 f Step 1: Heat The oven for carrot cake. Heat the oven to 160C fan (180C/gas 4). Grease a deep 18cm round cake tin. Step 2: Carrot cake mix. Beat the eggs in a large bowl, then add the carrots, oil, sugar, and walnuts. Mix well. In a separate bowl, combine the flours with the cinnamon. Gently stir the two mixtures together until half combined. Heat the milk in a pan until warm, then remove from the heat and stir in the bicarbonate of soda. Add this liquid to the cake mixture and stir together until just combined. Do not over mix. Step 3: Test the Carrot Cake. Pour the mixture into the cake tin and bake for 3035 minutes. Test if the cake is cooked by piercing the center with a skewer: it should come out clean. If not, return to the oven and bake for a further 5 minutes, then test again. Leave to cool in the tin. Step 4: Frosting the Carrot Cake. Place all the ingredients for the frosting in a food processor and process until smooth (or beat with an electric mixer or wooden spoon). Cover the cake all over with the frosting. Refrigerate until set before slicing. -----------------------------------------------------------------------------------------------------------42. EGGLESS CHOCOLATE CAKE BY CURRY You will need Units: 1 cups All-Purpose Flour 1 cup Sugar 3 Unsweetened Cocoa Powder 5 tbsp Oil 1 Baking Soda tsp Salt 1 tsp Vanilla Extract 1 White Vinegar 1 cup Cold Water Heres what youll need. One and half cups all-purpose flour. One cup sugar. Three tablespoons unsweetened cocoa powder. Five tablespoons oil. One teaspoon baking soda. Half teaspoon salt. One teaspoon vanilla extract. One tablespoon white vinegar. One cup cold water. Step 3: OK, this is a very simple cake recipe. Were going to start by mixing our dry

ingredients first. And its very important to sift the cocoa powder and the flour. Sometimes it has a lot of lumps. Im using a regular sieve like this one, but there are many different kinds of sieves available. This is the cocoa powder. See, there are a lot of lumps. You just press them through gently. Now we can mix in the rest of our dry ingredients. We have the sugar, the baking soda, and the salt. And were going to just gently stir this around, combine them all. Step 4: Now we can add in our wet ingredients. We have the vanilla, its white vinegar, and oil. And finally, our cold water. And mix it until there are no more lumps. OK, our batter looks smooth. Now were going to pour it into a baking pan. It can be any shape you want it, but this is a recipe for a smaller-sized cake. Its a little bit smaller than the ones you get in the box. So a small pan works really well. Maybe a 9 by 9. Step 5: Im going to go ahead and just spray some oil on it so that the cake doesnt stick. So thats lightly coated. OK, the pan is ready and the oven has actually been pre-heating at 350 degrees. And its ready to go. And were going to bake it for 30 minutes. But you should also keep an eye on it as everybodys oven temperatures are different. So a good way to test to see if its done is to poke a toothpick or a fork inside, and if it comes out clean, then you know its done. Step 6: All right, our cake just came out of the oven. It was baking for about thirty minutes. Now were going to let it cool down for about five minutes before we flip it over onto a platter. Step 7: OK, its been five minutes. Im going to take a butter knife and lightly make sure the edges are all loose before I flip it. Looks good. You know, honestly I was a little skeptical about an egg-less cake, but this is an amazing recipe, and you never miss the eggs. A: Im going to put this, flip it up, andvoila! Step 8: Its come out great. And were going to center it. And its ready to eat. But for icing, you have to always remember that it has to cool down completely. Because otherwise, the icing is going to melt and its not going to be really good. But this cake tastes good even without icing, so you can serve it with a little whipped cream, or a little bit of chocolate sauce, and you wont even miss the icing. And there you have it: yummy, Eggless Chocolate Cake. ----------------------------------------------------------------------------------------------------------43. How To Make Chocolate Loaf

A rich nutty chocolate loaf recipe, delicious when served chilled with cream and a cup of coffee or tea. Delight in our Chocolate Loaf recipe.

CHOCOLATE NUTTY LOAF VIDEOJUG WAY Step 1: You will need Units: 120 g flour 120 g honey 140 g brown sugar 4 tbsp brandy 120 g dark chocolate, chopped 2 eggs 10 g cocoa powder 400 g mixed nuts 1 saucepan 1 wooden spoon 1 loaf tin 25cm x 11cm 1 bowl 1 spoon Serves: 2 Preparation Time: 15 minutes Cooking Time: 1 hour 15 minutes Oven Temperature: 130 c - 270 f Step 2: Preheat the oven Begin by heating the oven to 130C, 280F or gas mark 1.5. Step 3: Make the sauce Put the honey into a pan over a medium heat, then add the brown sugar and brandy. Mix well and allow the sugar to dissolve. Stirring occasionally, bring to a simmer, then once at simmering point, remove from the heat. Step 4: Melt the chocolate Next, pour the hot sauce over the chocolate and stir as it melts and becomes a smooth paste. Step 5: Make the loaf Add one egg to the chocolate sauce and combine thoroughly. Add a second egg and again mix well. Then add the flour and the cocoa powder. Stir in, making sure that all the flour is incorporated.

Finally, add the mixed nuts and stir again, folding them in well to ensure that the nuts are all covered in chocolate. Take your bowl and pour the chocolate nut mixture into the tin, using a wooden spoon make sure the mixture is spread evenly in the tin. Step 6: Bake the loaf Now place in the centre of the oven and bake for about one hour and fifteen minutes or until it becomes firm to the touch. You can test this by gently pressing the loaf with your finger. Once firm remove from the oven and leave it to cool. Step 7: Chill Once cooled, chill the loaf for a couple of hours in the fridge before slicing. It is easier to cut when it's really cold! Step 8: Serve Cut into chunky slices and served with cream it makes a delightful option with afternoon tea or coffee. ------------------------------------------------------------------------------------------------------------44. HOW TO MAKE BEIGNETS Beignets Recipe. Indulgent but mouth-watering sweet snacks to be enjoyed at any time of the day. Delight in our Beignets recipe. Step 1: You will need Units: 160 ml water 45 g butter, cubed a pinch of salt 120 g flour 3 eggs 1 tbsp pastry cream , original recipe of the Videojug website 1 tbsp sugar 500 ml vegetable oil icing sugar for dusting 2 saucepans 1 wooden spoon 1 slotted spoon 1 tray covered with kitchen paper 1 bowl 1 spoon 2 teaspoons Serves: 6 Preparation Time: 30 minutes Cooking Time: 15 minutes Step 2: Make the dough

Into a saucepan put the water, butter, sugar, and salt. Bring it to a boil for about half a minute then add the flour, stirring immediately for the mixture to thicken. When it has thickened, take it off the heat. Step 3: Add the eggs Break each egg individually into the saucepan and gently stir them into the flour mixture until thoroughly combined and smooth. Step 4: Add the pastry cream As this is optional, if you want to add the pasty cream, now is the time. Spoon the pastry cream into the dough and mix in thoroughly then transfer it to a bowl. Step 5: Fry the beignets Heat the oil in a saucepan over a medium temperature. When heated, take a rounded teaspoonful of the batter and drop it into the oil. Add about 6 at a time and move them around with a slotted spoon. Fry for a few minutes. When the beignets are golden brown, crispy, and have expanded, remove and place them onto a tray covered with kitchen paper to drain off excess oil. Continue repeating the same process until all the dough is used up. Step 6: Serve Dust the beignets with icing sugar and serve straight away. These make an indulgent but delicious snack for any time of the day. -----------------------------------------------------------------------------------------------------------------45. How To Make Whole Wheat Brown Bread Follow the VideoJug way on how to make whole wheat brown bread. This easy recipe is not only as good as you will find at your local bakery, but VideoJug's whole wheat brown bread is also highly nutritious. Step 1: You will need Units: 470 g whole wheat flour 1 tsp instant yeast 240 ml water , at room temperature 1 egg yolk tsp salt 3 tbsp honey

30 g butter , at room temperature flour for dusting 1 mixer with hook attachment 1 bowl 1 plastic bag 1 1 litre bread loaf tin 1 water spray bottle 1 perforated rack Serves: 2 to 4 Preparation Time: 15 minutes Oven Temperature: 190 c - 370 f

Cooking Time: 18 hours

Step 2: Begin the dough Pour the water into the mixer and add the yeast, flour, egg yolk, salt, honey and butter. Mix on a low speed for about 4 minutes. If it appears too sticky, whilst mixing, add a little more flour. Increase the speed slightly and mix for another 4 minutes. Transfer the dough into a bowl, cover it completely with a plastic bag and let it rise for 1 1/2 -2 hours. Step 3: Continue the dough Once it has risen, dust the dough and the working surface with flour. Punch the dough down, with your hands to let the air out and place it onto the floured surface. Fold the bread in, towards you, shaping the dough into a log. Then place it, seam-side down into the loaf tin. Press it down lightly to mold to the tin. Cover it loosely with the plastic bag, making sure that you allow enough room for the dough to rise. Place it into the fridge and leave overnight. Step 4: Preheat oven The following day, set the oven to 190C (375F/ gas mark 5). TIP! Make sure that the loaf has doubled in volume. If it has not risen enough, let it sit at room temperature for a further 2 hours, until it increases in size. Step 5: Bake Transfer the bread into the hot oven. Spray the insides of the oven with a little water to create steam. This in turn creates a nice crust. Bake for 30 minutes. Step 6: Test and remove Once baked, carefully remove the bread from the tin using a cloth to protect your hands from the hot bread. Tap the bottom of the loaf. If it is done, it will make a hollow sound. If not, let it bake a little more. Allow it to cool down completely, on a perforated rack. The holes help the air can flow freely and your bread will cool quicker.

Step 7: Serve Your homemade whole wheat brown bread is now ready to serve. Enjoy it as you would any freshly made bread, as an accompaniment to any soup or stew, or maybe alone, covered in copious amounts of butter. --------------------------------------------------------------------------------------------------------------------46. HOW TO MAKE BANANA BREAD This delicious banana bread recipe combines fruit with nuts to make a tasty snack or afternoon treat. Taste our Banana Bread recipe. Step 1: You will need Units: 500 g ripe bananas, mashed up 120 g soft butter 85 g sugar 85 g brown sugar 2 beaten eggs 2 tbsp dulce de leche or condensed milk 220 g self raising flour 65 g walnuts 70 g chocolate chips 1 Mixer with the flat beater attachment 1 Rubber spatula 1 loaf pan buttered 1 wooden skewer Serves: 6 to 8 Preparation Time: 20 minutes Step 2: Preheat the oven Set the oven to 180 degrees centigrade or gas mark 4. Step 3: Blend the ingredients Using your spatula spoon the butter into the mixer bowl, follow with the brown sugar, white sugar, then lower the whisk attachment into the bowl and blend on medium speed for a few minutes. Then slow down the speed and slowly add in the eggs, the mashed bananas, the dulce de leche and slowly begin to add the flour, shaking it in little by little then add in the chocolate chips and finally the walnuts. Then switch off the blender, lift up the whisk head, scrape the mixture off the attachment, take it off and remove the bowl. And using your spatula give it one final quick mix by hand. Step 4: Transfer to the baking tin Pour the batter into the tin using your spatula spread the mixture into the side

Cooking Time: 50 minutes

of the tin. Step 5: Bake and check Place the baking tin into the centre of the preheated oven and bake for roughly 55-60 minutes. You can check to see if it's ready by piercing into the centre of the cake with a skewer. It should come out dry and if so, remove the banana bread from the oven. Step 6: Serve the banana bread Allow to cool before cutting and serve with fresh cream! And that's how to make a delicious banana bread cake, the Video Jug way! Enjoy! --------------------------------------------------------------------------------------------------------------------47. HOW TO MAKE WALNUT CHOCOLATE BREAD CAKE Walnut Chocolate Bread Cake Recipe. A delicious nutty cake perfect with a cup of afternoon tea! An excellent sweet alternative for barbecues, dinner parties, or evening meal. Enjoy our Walnut Chocolate Bread Cake recipe. Step 1: You will need. Units: 500 g flour 120 g sugar 1 pinch of salt 50 g soft butter 20 g fresh yeast 100 ml milk 120 ml cream 1 egg 50 g flour for dusting For the chocolate filling 240 g cream 360 g dark chocolate , chopped 65 g butter , cubed 100 g walnuts , chopped 75 g butter , melted 1 Mixer with the hook attachment 1 Brush 1 Sauce pan 1 Spoon 1 Spring form pan lined with parchment 1 Bowl 1 Kitchen towel 1 Knife

1 Rolling pin 1 Rubber Spatula Serves: 2 Preparation Time: 20 minutes Oven Temperature: 180 c - 360 f Cooking Time: 20 minutes

Step 2: Make the dough. Pour the flour into the mixing bowl. Add the sugar, salt, butter, yeast, milk, cream and egg. Lower the hook attachment and blend for 5 minutes - this can be done manually if you prefer. After 5 minutes the dough will be ready, so flour your hands to avoid sticking. Step 3: Knead and allow to rise. On a floured surface, carefully knead the dough with the palm of your hand and transfer to a bowl. Cover the bowl with a tea towel and allow to rise by leaving it for 2 hours in a warm room. Step 4: Make the chocolate sauce. Now place a saucepan on a medium heat. Pour in the cream, bring to the boil and remove from heat. Pour the hot cream over the chopped chocolate and mix together. Add the butter and whip using the spoon. Add more butter and the walnuts and allow to cool. Step 5: Punch and fill. Press down on the dough and transfer to a floured surface. Using the rolling pin, flatten the dough into a pizza-shape about half a centimetre thick. Pour over the chocolate sauce and spread evenly with the rubber spatula. Step 6: Cut the dough. Using a large knife, cut the dough into thick slices approximately 3cm wide. Transfer the slices to a spring form tin and the slices will transform into a cake. Allow to sit for 15 minutes before baking. Step 7: Preheat the oven. While you wait for the cake, preheat the oven to 180 degrees centigrade. Step 8: Bake. Brush the top of the cake with butter and bake in the centre of the oven for 15-20 minutes. Step 9: Serve. Remove the cake from the oven, brush once more with butter and sprinkle with icing sugar. Serve this cake as an afternoon treat! ------------------------------------------------------------------------------------------------------------------

48. HOW TO MAKE CHOCOLATE CHIP COOKIES Everyone loves chocolate chip cookies, and with VideoJug's special recipe, it's easy to make the perfect chocolate chip cookie every time. You will need Units: 150 g sugar 160 g brown sugar, packed 220 g butter 2 eggs, large 2 tsp vanilla extract 280 g all-purpose flour 1 tsp baking soda tsp salt 2 cups (500ml) semi-sweet chocolate chips 120 g pecans chopped Mixing Bowl mixer or whisk parchment paper cookie sheet Step 1: Pre-Heat Pre-heat the oven to 375 degrees (190 C, Gas Mark 5) Step 2: Mix Mix butter, sugars, and eggs in a large bowl, then stir in flour, baking soda and salt. Add chocolate chips and pecans. That's it. That's your dough. Step 3: Drop Drop globs of dough, by rounded tablespoons, onto an parchment paper-lined cookie sheet. Leave about 2 inches between cookies they'll spread out when they bake. Step 4: Bake Bake your cookies about 8-10 minutes, until they're golden brown, but still soft in the centers. Let them cool on the pan for a minute, and then move them to a cooling rack. This recipe makes about 4 dozen cookies. ------------------------------------------------------------------------------------------------------------------49. HOW TO MAKE HOT CROSS BUNS Hot Cross Buns recipe. Hot cross buns were traditionally eaten on Good Friday but their popularity has outgrown their religious roots.

They are sweet and delicious and so easy to make. Instead of buying the buns in the shop, why not make our Hot Cross Buns recipe at home? Step 1: You will need Units: 2 tsp dry yeast 120 ml warm milk 1 egg 15 g butter, room temperature a pinch of salt 45 g sugar 240 g flour 70 g currants a pinch of cinnamon a pinch of allspice 1 egg , mixed with 2 tbsp water some extra flour 1 mixer with the flat beater 1 bowl, lightly oiled 1 baking tray lined with parchment paper 1 knife 1 spoon 1 tea towel 1 brush Serves: 6 Preparation Time: 10 minutes minutes Oven Temperature: 170 c - 340 f Cooking Time: 1 hour 30

Step 2: Begin the dough Into the mixer add the milk, yeast, butter, egg, sugar, flour, cinnamon, allspice, salt and the currants. Mix it together but only until it is just combines. Sprinkle a little flour onto the dough. Remove the bowl from the mixer. Step 3: Continue the dough Dust the work surface with flour. Remove the dough from the mixer bowl. If it seems to be too sticky then add a little more flour. Knead it with your hands until it has an elastic consistency. Shape it into a ball, place it in a bowl, cover it with a towel and let it rise until it doubles in size. Step 4: Make into buns After the dough has risen, remove the cloth from the bowl and sprinkle over a little flour. Punch the air out of the dough with your knuckles. Remove it from the bowl. Place it onto the surface and shape it into a log. Cut it into six pieces. Take one piece and shape it into a ball,

by first folding the dough inwards then rolling it with the palm of your hand. Roll all the 5 remaining pieces into balls. Place them onto the pre-lined baking tray. Cover them once more with the towel. Let them rise again for about 30 minutes. Step 5: Preheat the oven While you are waiting for the dough to rise, set the oven to 170C (325F/ or gas mark 3). Step 6: Wash and bake Once your buns have doubled in size, uncover them. Brush the buns all over with the egg wash. Then using your knife, cut a deep cross into the centre of each bun. The deeper the cut, the more pronounced the cross will be when baked. Place them in the oven and let them bake for about 15 minutes, then remove. Step 7: Cool and serve Let them cool for a few minutes and serve them hot or cold. But be warned, served warm with lashings of butter you could be up until midnight making more! --------------------------------------------------------------------------------------------------------------------------50. IRRESISTIBLE IRISH SODA BREAD Ingredients : 3 cups all-purpose flour 1 tablespoon baking powder 1/3 cup white sugar 1 teaspoon salt 1 teaspoon baking soda 1 egg, lightly beaten 2 cups buttermilk 1/4 cup butter, melted Directions Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor. -------------------------------------------------------------------------------------------------------------------

51. HOW TO MAKE IRISH SODA BREAD Irish Soda Bread recipe. Our soda bread is quick and easy way of bringing traditional Irish cooking into your home. Its enticing smell will fill every corner of your home as it bakes. Try our Irish Soda Bread recipe today. Step 1: You will need: Units: 200 g flour 150 g whole wheat flour 25 g sugar tsp salt 1 tsp baking powder 1 tsp baking soda 1 egg 240 ml buttermilk 30 g butter some extra whole wheat flour , for dusting 1 mixer with hook attachment 1 knife 1 baking tray lined with parchment paper Serves: 4 Preparation Time: 10 minutes Oven Temperature: 190 c - 370 f Step 2: Preheat the oven Set the oven to 190C (375F/ gas mark 5). Step 3: Make the dough Pour into the mixer, the flour, whole wheat flour, sugar, salt, baking powder, baking soda and the butter. Lower the hook and mix for 1 minute. Whilst still mixing add the egg and the buttermilk. Continue mixing until it blends together. When fully blended, dust your hands and the dough with a little flour and remove. Step 4: Bake Shape the dough into a ball and place it onto the prelined baking tray. Sprinkle the top with a dusting of flour and make an "X" on the top of the dough. Place the tray into the centre of the preheated oven and bake for 40 minutes. Step 5: Cool and serve After 40 minutes, remove the bread from the oven. Let it cool completely by placing it on top of an inverted fork - it will cool quicker this way - and serve! Cooking Time: 1 hour

-------------------------------------------------------------------------------------------------------------52. APPLE CRISP Ingredients: Filling: 5 Granny Smith apples, peeled, cored, chopped small 1/4 cup finely chopped pecans 3 tablespoons all-purpose flour 1/2 cup brown sugar 2 tablespoons maple syrup 1 tablespoon lemon juice Topping: 3/4 cup all-purpose flour 1/3 cup brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 6 tablespoons chilled butter, cut into pieces 1/4 cup coarsely chopped pecans Directions Preheat oven to 350 degrees F. For the Filling: Mix all the ingredients together. Place into 7 to 8-ounce ramekins. For topping: Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling. Bake crisp for 35 to 40 minutes. Cool 10 minutes before serving. ----------------------------------------------------------------------------------------------------------------53. RECIPE OF CORIANDER CHICKEN Cashews 10 nos Chicken 750 gms coriander leaves 1 bunch curd 1 cup garlic ginger paste 2 tbsp green chilli 4 nos. oil 3 tbsp salt to taste turmeric powder 1 pinch

Directions :| How to make Coriander Chicken Grind coriander leaves, green chillies and cashews in to a fine paste. add garlic ginger paste, curd, salt and turmeric powder marinate the chicken in these for 1-2 hrs. put oil in the kadai add chicken stir it for 4-5 mins, then allow it to cook. In between stir. Otherwise the cashew will burn very fast. ---------------------------------------------------------------------------------------------------------------------54. RECIPE OF METHI CHICKEN chicken thigh meat one-and-a-half lbs chilli pdr chopped coriander leaves coriander pdr cumin curd (yogurt) garam masala pdr ginger garlic paste gr chilli

methi leaves(fresh) 2 bunches onion small 2 nos. salt tomato 3 nos. turmeric Directions: | How to make Methi Chicken Heat oil in a pan add cumin, onion and cook till golden brown. Add turmeric , ginger garlic paste. Add tomatoes, chilli pdr, coriander pdr, and curd and cook covered till well cooked. Add methi leaves , chicken and cook till the sauce is thick add coriander leaves and garam masala pdr and serve hot with rice or naan with cold curd as accompaniment. -------------------------------------------------------------------------------------------------------------------------55. INGREDIENTS FOR CHICKEN KORMA 500 grams Chicken 2 tbsp cashew or Poppy seeds 2 number chopped green chillies 1 cup Coconut grated 2 tbsp Cooking Oil

1 bunch coriander leaves 1 tbsp Coriander Powder 1 tsp Cumin Seed Powder 1 cup curd 1 springs curry leaves 2 number finely chopped Onion 3 piece Garam Masala 1 tsp Ginger garlic paste 1 tsp paste Garlic 1.5 tsp pepper pdr 1 to taste Salt 1 pinch turmeric 1.5 cup Yogurt How to make Chicken Korma In a big frying pan heat oil, add garam masala, mustard ,cumin then fry the onions until they turn golden brown. Now add the garlic paste and ginger paste, curry leaves chopped chilli After a few minutes add the coconut and cashew or poppy seed paste , stir and then add the yogurt, ,cumin pdr, coriander powder. add the chicken pieces and cook in the gravy add pepper pdr add cream if you desire and serve hot with chopped coriander as garnish. ------------------------------------------------------------------------------------------------------------------------56. INGREDIENTS FOR ZAFRANI CHICKEN KORMA 800 gms chicken (cut into 8-10 pieces.) 6 cloves 8 peppercorns 1 stick cinnamon . 4 black cardamoms (crushed) 4 green cardamoms (crushed) 2 bay leaves 1 tsp cumin seeds 250 gms onions 1/4 tsp grated nutmeg A pinch of mace powder 400 gms thick curd Salt to taste 1 tsp red chilli powder 1/2 tsp turmeric powder

2 pinches saffron 2 tbsp lukewarm milk 2 tbsp ghee 2 tbsp almond paste How to make Zafrani Chicken Korma Clean and wash the chicken. Prick all over with a fork/ knife. Grind the onions with just enough water to a paste. Heat ghee, in a 2 litre deep dish on 100% power for 1:00 minute. Add the cloves, peppercorns, cinnamon stick, nutmeg, mace, bay leaves, black cardamoms, green cardamoms and cumin seeds and microwave on 100% power for l:00minute. Add the ground onion paste and microwave on 100% power for 9:00 minutes till golden brown and dry. Stir 2-3 times during cooking Add lightly beaten curd, salt, red chilli powder, almond paste and turmeric powder. Mix and add the saffron dissolved in 2 tbsps of milk. Mix well and microwave on 100% power for 2:30 minutes. Add the chicken pieces. Mix and microwave on 100% power for 9:00 minutes. Stir 2-3 times during cooking. Allow to stand covered with an aluminum foil for 10-15 minutes before serving. -----------------------------------------------------------------------------------------------------------57. CLASSIC CHICKEN KORMA RECIPE Ingredients : Chicken - 1 lb Onions - 1 cup Coconut powder - 3 tbs Cloves - 5 Cinnamon Stick - 1 long stick Bay leaf - 4 Ginger Garlic Paste - 2 tsp Mustard seeds - 1/2 tsp Shajeera - 2 tsp Tomatoes - 2 medium sized Cilantro/Coriander - a handful Pudina/Mint - a few Yogurt - 2 tbs Juice of lime - 1 tbs Dhaniya powder - 2 tsp

Garam Masala powder - 2 tsp Turmeric, Chilli powder & salt - as per taste How to make Classic Chicken Korma : Cut Chicken into small pieces, wash well & marinate chicken with yogurt, ginger garlic paste, salt, chilly powder & turmeric powder for half-an-hour. Heat oil in a deep saucepan, when hot, add mustard seeds, shajeera, bay leaf, cloves & cinnamon stick & saut for 10 secs. Add onions and saut until light brown. Add chicken pieces add cook for 5 mins. Grind tomatoes, cilantro, mint & coconut powder into a puree Add pureed mixture to chicken, add dhaniya powder & garam masala powder. Add little water if needed Cook until chicken is done (Approximately about 15 minutes). Squeeze juice of half a lemon. Serve Hot with Rice/Rotis ----------------------------------------------------------------------------------------------------------------58. MOM'S CHICKEN CURRY Ingredients : Chicken - 1/2kg (Cut in to bite size pieces) For Marinade: 1. Turmeric powder - 2 tsp 2. Red chilly powder - 4 tsp(adjust as per taste) 3. Garam masala powder - 1 tsp 4. Soya Sauce - 1tsp 5. Ginger - garlic paste - 2 tsp 6. Curd - 2tsp 7. Lemon juice - 1 tsp 7. Curry leaves - 1 8. Salt - as per taste For Curry: 1. Onion - 4 (Finely chopped) 2. Tomato - 3 (Finely chopped) 3. Ginger-garlic paste - 1 tsp 4. Green chilly - 2 (Slit lengthwise) 5. Curry leaves - 1 stig 6. Oil - For frying To grind:

1. Grated Coconut - 1/2 cup 2. Cashew - 8 (Soaked in milk) 3. Fennel seeds - 1tsp For tempering: 1. Cinnamon sticks - 3 2. Cloves - 2 3. Fennel seeds - 2 tsp How to make Moms Chicken Curry: 1. Clean the chicken well and add all the ingredients given for marinade and keep in the refrigerator for 1-3hrs. 2. Grind the coconut with the cashews, fennel seeds in to a fine paste ad keep it aside. 3. Crush and powder the ingredients for tempering and keep aside. 4. Heat oil in kadai, add the powdered spices, saut for a min. 5. Add the onions, green chilly, curry leaves and saut till transparent. 6. Add the ginger-garlic paste and saut. Now add the tomatoes and saut for 5 mins. 7. Add the marinated chicken with the marinade and saut till the chicken turns white on the outer. 8. Add water just till the chicken pieces nicely immerse. Now taste and adjust chilly powder or salt if needed. 9. Cover and cook till the chickens are tender. 10. After the chicken is well cooked, remove the cover and add the grounded coconut paste and leave to boil. 11. When the gravy nicely boils, simmer and cook till the curry consistency (Till the oil floats on top). 12. Finally garnish with cilantro. Tastes excellent with steaming white rice. Enjoy!! --------------------------------------------------------------------------------------------------------------------------59. MAWA CAKE Dense cake because of the mawa, delicious in taste. Servings : 4 Ingredients Mawa (khoya) 100 grams Butter 200 grams Sugar 250 grams Eggs, beaten 6 Refined flour (maida) 300 grams Baking powder 5 grams Milk as required

Method Preheat the oven to 200C. Line the cake moulds with paper cups. Take butter in a bowl, add sugar and whisk together till light and creamy. Break the eggs into another bowl and whisk with an electric blender till frothy. Add mawa to the butter mixture and continue to whisk. Put refined flower and baking powder into a strainer and sieve the mixture into the butter mixture. Add the eggs and mix. Add a little milk to get the correct consistency. ------------------------------------------------------------------------------------------------------------------60. COCONUT TOTO Jamaican coconut cake by sanjeev kapoor Servings : 4 Ingredients Coconut, scraped 1 cup Butter 1/4 cup Sugar 1 cup Eggs 2 Vanilla essence a few drops Refined flour (maida) 3/4 cup Baking powder 1 teaspoon Cinnamon powder 1 teaspoon Nutmeg powder 1/4 teaspoon Condensed milk 1/2 cup Method Preheat the oven to 180 C. Lightly grease a silicon cake mould. Cream butter and sugar in a bowl. Add eggs and mix. Add vanilla essence and mix. Sift refined flour, baking powder, cinnamon powder and nutmeg powder into the bowl and mix. ------------------------------------------------------------------------------------------------------61. JAMAICAN COCONUT TOTO 1/4 stick of butter 3 cups flour 1 cup sugar 2 eggs 1 tsp. vanilla 3 tsps. Baking powder 1 tsp. cinnamon 1 tsp. salt

1/4 tsp. nutmeg 2 cups grated coconut 1 cup Evaporated Milk Directions Cream butter and sugar. Add eggs and vanilla and beat for 2 minutes longer. Sift together flour, baking powder, cinnamon, and nutmeg. Add flour mixture, and coconut to butter and sugar mixture alternately with Evaporated milk. Spread evenly in greased shallow baking tin 8" x 12". Bake at 400F about 30 minutes. --------------------------------------------------------------------------------------------------------------------------62. CHOCOLATE CAKE RECIPE Preparation time: 25 minutes Cooking time: 45-50 minutes Oven temperature: 160C, 325F Makes: 1 cake, 23cm (9 inches) in diameter Ingredients: 200g (7oz) plain flour 5ml (1 tsp) bicarbonate of soda 5ml (1 tsp) baking powder 30ml (2 tblsp) cocoa powder 150g (5 oz) soft brown sugar 30ml (2 tblsp) golden syrup 2 eggs 150ml ( pint) oil 150ml ( pint) milk Icing: 175g(6oz) plain chocolate, chopped or grated 30ml (2 tblsp) single cream

To Decorate: Walnut halves Recipe: Grease and line a 23cm (9 inch) cake tin. Sieve all the dry ingredients together in a large bowl.

Put the sugar, syrup, eggs, oil and milk into a well in the centre of the dry ingredients. Beat thoroughly until the mixture is smooth. Pour the mixture into the prepared cake tin. Bake for 45-50 minutes until a skewer inserted in the centre of the cake comes out clean. Leave the baked cake in its tin for a few minutes and turn onto a wire rack to cool. To make the icing: place the chocolate and cream into a small, heavy-based pan and heat gently until melted. Cool slightly and pour evenly over the cake. Decorate with walnuts. ------------------------------------------------------------------------------------------------------------------63. APPLE-RAISIN BREAD PUDDING. Minus the ice cream, this delicate pudding makes a wonderfully indulgent breakfast. Ingredients 2 cups whole milk 1 cup sugar 4 large eggs 3 tablespoons unsalted butter, melted 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 7 slices crust less white bread, cut into 3/4-inch cubes (about 3 1/2 cups) 1 large Granny Smith apple, peeled, cored, cut into 1/2-inch cubes 2/3 cup raisins Additional ground cinnamon Vanilla ice cream print a shopping list for this recipe Preparation Preheat oven to 350F. Butter 11x7-inch glass baking dish. Whisk first 6 ingredients in large bowl to blend. Fold in bread, apple, and raisins. Pour batter into prepared dish. Bake pudding 30 minutes. Sprinkle with additional cinnamon. Bake pudding until top is golden and center is set, about 35 minutes longer. Spoon pudding into bowls. Top with vanilla ice cream and serve. -------------------------------------------------------------------------------------------------------------228 .CHOCOLATE FRUIT CAKE BY NIGELLA LAWSON

Ingredients 12 1/4 ounces (350 grams) dried soft prunes, chopped 8 3/4 ounces (250 grams) raisins 4 1/2 ounces(125 grams) currants 6 1/4 ounces (175 grams) unsalted butter, softened 6 1/4 (175 grams) dark muscovado sugar 6 1/4 fluid ounces (175 ml) honey 4 1/2 fluid ounces (125 ml) coffee liqueur 2 oranges, zested and juiced 1 teaspoon mixed spice 2 tablespoons good quality cocoa 3 free-range eggs, beaten 5 1/4 ounces (150 grams) plain flour 2 1/2 ounces (75 grams) ground almonds 1/2 teaspoon baking powder 1/2 teaspoon baking soda For decoration: 1-ounce (25 grams) dark chocolate-covered coffee beans Edible glitter Gold mini balls About 10 edible gold stars Directions Preheat the oven to 300 degrees F (150 degrees C). Line the sides and bottom of an 8 by 3 1/2-inch deep, round loose-bottomed cake tin with a layer of reusable silicon baking parchment. When lining the tin with the parchment, cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin. Place the fruit, butter, sugar, honey, coffee liqueur, orange zest and juice, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for 10 minutes. Remove the saucepan from the heat and leave to stand for 30 minutes. After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and baking soda, and mix well with a wooden spoon or spatula until the ingredients have combined. Carefully pour the fruitcake mixture into the lined cake tin. Transfer the cake tin to the oven and bake for 1 3/4 to 2 hours, or until the top of the cake is

firm but will has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle. Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin. To decorate, place the chocolate-covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole cake and sprinkle the top with edible glitter.

229. Lemony Salad Recipe Ingredients For the salad 2 cups apple cubes 4 tbsp finely chopped celery 4 cups lettuce leaves, torn into pieces 1/2 cup corn flakes To be mixed into a dressing 1/4 cup fresh low fat curds (dahi) zest of 1 lemon 1 tbsp finely chopped basil 2 tbsp grated apples salt and black pepper (kalimirch) powder to taste Method 1. Combine all the ingredients for the salad, except the corn flakes and mix well. 2. Chill for at least 2 hours. 3. Add the corn flakes and the dressing to the salad just before serving. Toss the salad and serve immediately. ------------------------------------------------------------------------------------------------------------------------230. Corny Bean Salad

Ingredients 1/4 cup rajma (kidney beans) 2 tbsp kabuli chana (white chick peas) 1/2 cup boiled corn 1/2 cup chopped cucumber 1/2 cup chopped spring onions 1 cup shredded lettuce To Be Mixed Into A Dressing 3/4 cup curds (dahi) 1/4 cup chopped coriander (dhania) 2 tbsp chopped mint leaves (phudina) 2 green chillies, 1/2 tsp sugar salt to taste 231. Sprouted Methi Salad

Ingredients 1/2 cup fenugreek (methi) seeds 2 tbsp grated coconut 1/2 cup chopped corriander (dhania) 1/2 cup chopped tomatoes 2 tsp lemon juice salt to taste Method 1. Soak the fenugreek seeds in enough water for 6 to 8 hours. Drain and discard the water. 2. Keep in sieve covered for 6 to 8 hours till the sprouts appear. 3. Mix the sprouts with all the other ingredients and serve chilled. ---------------------------------------------------------------------------------------------------------------------

http://www.sanjeevkapoor.com/eggless-chocolate-cake.aspx

232.

Moist carrot cake with coconut orange cream

Try our super moist carrot cake sandwiched with coconut cream cheese icing. Ingredients

150ml/ pint sunflower oil 100g/4oz soft light brown sugar 2 eggs, lightly beaten 75g/3oz golden syrup 175g/6oz whole meal self-rising flour 1 level tsp ground cinnamon tsp ground allspice tsp ground ginger 1 tsp bicarbonate of soda 200g/7oz finely grated carrots 75g/3oz sultanas 25g/1oz desiccated coconut

For the topping

2 tsp fine-cut orange marmalade 150g/5oz cream cheese 50ml/2fl oz coconut cream 40g/1oz icing sugar freshly grated or ground nutmeg or ground cinnamon, to finish

Preparation method 1. Preheat oven to 160C/325F/Gas 3. You will need a greased and lined 18cm/7in round or square baking tin. 2. In a large bowl or electric mixer, whisk together the oil, sugar, eggs and golden syrup until totally combined. Mix in the remaining cake ingredients and pour into the prepared tin. 3. Bake in the oven for 45 minutes for a round cake, or 30 minutes for the square, until nicely risen and firm but springy when lightly pressed. Insert a skewer through the centre if you're not sure. If it comes out clean, the cake is ready. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. 4. While the cake is cooling, make the topping. Warm the marmalade in a microwave or small saucepan until melted. Beat it into the cream cheese with the coconut cream and icing sugar. Place in the fridge to firm up, and when cold spread over the cooled cake. 5. For a final touch, grate over some nutmeg or dust with some ground cinnamon. Because the carrot cake has been made using oil, it will stay moist for quite a few days in an airtight container if you can bear not to eat it straight away.

233. Ingredients For the salad

Chopped salad with peanuts

1 tomato, finely chopped

4 tbsp finely chopped cucumber 1 green chilli, finely chopped 2 tbsp finely chopped onion handful coriander leaves and stalks, chopped 2 tbsp salted peanuts, roughly chopped 1 heaped tbsp desiccated coconut tsp grated ginger salt, to taste

For the spices 1 tsp vegetable oil tsp mustard seeds few curry leaves 1 tbsp lemon juice, or to taste Preparation method 1. For the salad, mix together all the salad ingredients in a bowl. 2. For the spices, heat the oil in a small pan and add the mustard seeds. Once they begin to splutter, add the curry leaves and remove from the heat. Add the lemon juice and stir. 3. To serve, pour the spice mixture over the salad and stir to coat. Taste and adjust the seasoning if necessary.

234.

Honey flapjacks

The best flapjacks are gooey, chewy and, above all, simple. These fruit-filled treats are great to make with children. Ingredients 200g/7oz unsalted butter 200g/7oz demerara sugar 200g/7oz honey 400g/14oz porridge oats 50g/1oz nuts, dried fruits or glace ginger, chopped or desiccated coconut (optional) You will also need a 20cm x 30cm (8in x 12in) cake tin, greased Preparation method 1. Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well. 2. Transfer the oat mixture to the prepared cake tin and spread to about 2cm (in) thick. Smooth the surface with the back of a spoon. Bake in a preheated oven at

180C/350F/Gas 4 for 15-20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Let cool in the tin, then turn out and cut into squares. -------------------------------------------------------------------------------------------------------------------------------------235. Apple cake recipe

A lovely light and moist cake. Great as a snack! Serves: 12 Prep time: 20 mins cooking time: 30-40 mins Ingredients: 285 g / 10 oz soft butter (plus extra for greasing) 285 g/ 10 oz caster sugar 285 g/ 10 oz self raising flour 5 eggs (beaten) 2 apples (diced) rind and juice of 1 lemon a pinch of mixed spice a pinch of ground cinnamon 60 g / 2 oz of demerara sugar Preparation: 1. Pre-heat the oven to 190C / 375F. 2. Grease one large or two small baking tins with a little butter. 3. Mix the butter and caster sugar until lightly creamed. 4. Gradually beat in the flour and eggs until the mixture is smooth. 5. Gently stir in the apples, lemon rind, lemon juice, mixed spice and cinnamon. 6. Pour the mixture into the baking tray and spread out evenly. 7. Sprinkle the demerara sugar over the top 8. Cook in the oven for 30-40 minutes. 9. Remove from the oven, allow to cool and then cut up to eat. 236. CREPES

200g plain flour pinch of salt 2 eggs 600 mls milk 2 tbsp melted butter 2 tbsp caster sugar (superfine sugar) Sift flour into a mixing bowl Make a well in the centre and add the eggs, butter and half the milk Gradually mix all the ingredients together and beat well until the batter is smooth

Add the remaining milk Leave to stand in the fridge for 15-30 mins before cooking

Heat a small pan over a high heat and then reduce to a medium heat Grease the pan with butter (I use kitchen towel to spread it), you can use oil instead. Put enough batter into the pan and tilt the pan to spread it evenly into a thin layer Cook until the top of the pancake is dry (around 1-2 mins), then turn over with a pallet knife/fish slice and cook the other side. ----------------------------------------------------------------------------------------------------------------------237.

Cinnamon Pancakes (Adapted from Sugarlaws)

2 1/2 cups milk 3 cups flour 4 1/2 tsps baking powder 5 tsps cinnamon 1 tsp nutmeg 5 tbsp caster (superfine) sugar 3 eggs 3 tbsp butter (melted) Sieve flour and baking powder into a mixing bowl Add cinnamon, nutmeg and sugar and combine Combine butter, eggs and milk in another bowl and add 1/2, mixing well Add remaining liquid ingredients and combine Leave to stand for 15-30 mins

Heat medium pan on medium and grease with butter/oil Add 1 ladel of batter to the pan and cook until bubbles start to form on the top of the pancake (approx 1 min) Flip and cook the other side for approx 1 minute

Serve both with your choice of toppings, applesauce goes amazingly well with the cinnamon pancakes! --------------------------------------------------------------------------------------------------------------------------http://bakingonthebrain.blogspot.com/search/label/honey

238. Chocolate Cupcakes

INGREDIENTS 16 servings 1/2 cup (50 grams) Dutch-processed cocoa powder 1 cup (240 ml) boiling hot water 1 1/3 cups (175 grams) all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup (113 grams) unsalted butter, room temperature 1 cup (200 grams) granulated white sugar 2 large eggs 2 teaspoons pure vannila extract Chocolate Fudge Frosting: 4 ounces (120 grams) unsweetened chocolate, coarsely chopped 2/3 cup (150 grams) unsalted butter, room temperature 1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted 1 1/2 teaspoons pure vanilla extract Directions 1-Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners. 2-In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature. 3-In another bowl, whisk together the flour, baking powder, and salt. 4-Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

5-Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls. Chocolate Frosting: 1- Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature. 2- In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes). -----------------------------------------------------------------------------------------------------------------------239. Chocolate Chip

Cookies

thy egg substitute, or 2 eggs

Directions

1-Heat oven to 350F degrees. 2-Beat sugars and butter in large bowl with mixer on medium speed until fluffy, about 3-5 minutes. Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir in chocolate chips. 3-Using a 1 inch scooper, dole out dough on cookie sheet about 2 inches apart on ungreased cookie sheet.

4-Bake 11-13 minutes to until edges are light brown (middle will be soft). Quickly remove from cookie sheet to wire rack. 5-Store in an airtight container to keep fresh and soft. ----------------------------------------------------------------------------------------------------------------------

240.

DATE & WALNUT CAKE

This old-fashioned favorite is proof that you dont need to invent new recipes in order to eat healthily. Despite being very low in fat it has a lovely taste. Ready in 1 hour 35 mins

Ingredients Serves: 10 200 g (7 oz) stoned dried dates, chopped 30 g (1 oz) unsalted butter 1 tsp bicarbonate of soda 240 ml (8 fl oz) boiling water 140 g (5 oz) light muscovado sugar 2 eggs 280 g (10 oz) plain flour 2 tsp baking powder 1 tsp ground mixed spice pinch of salt 115 g (4 oz) walnuts, chopped Preparation method Prep:20 mins | Cook:1 hour 15 mins Place the dates in a bowl with the butter and bicarbonate of soda. Pour over the boiling water and stir until the butter has melted. Set aside to cool. Preheat the oven to 180C (350F, gas mark 4). Lightly grease an 18 cm (7 in) round deep cake tin and line the bottom with baking parchment. Place the sugar and eggs in a large bowl and beat well to combine. Add the cooled date mixture, then sift in the flour, baking powder, mixed spice and salt. Add the walnuts and stir together until thoroughly mixed.

Pour the mixture into the prepared tin and level the top. Bake for 11 1/4 hours or until the cake is risen and nicely browned and a skewer inserted in the centre comes out clean. Turn out onto a wire rack and leave to cool. The cake can be kept, wrapped in foil or stored in an airtight container, for up to 5 days.

241.

Date and Walnut Cake Recipe

Ingredients: Dates - 1 cup, chopped Boiling water - 1 cup Flour - 1 3/4 cup Salt - 1 tsp Cinnamon powder - 1/4 tsp Butter - 1/2 cup Fine sugar - 3/4 cup Vanilla essence - 1/2 tsp Eggs - 1 Walnuts - 1/2 cup, diced

Walnuts - chopped, to garnish

Method: 1. Soak the dates in boiling water then allow them to cool at room temperature. 2. Sift the flour, salt and cinnamon together. 3. Cream the butter and sugar in a large bowl until the mixture is light and fluffy. Add the vanilla and the egg and beat well. 4. Fold the sifted flour into the creamed butter, alternating with the dates. Stir in the walnuts. 5. Spoon the cake batter into a greased and lined baking tin, garnish with walnuts and bake on the middle shelf of a preheated oven at 160C/325F for about 1 hour or until the top is brown and a skewer inserted into the cake comes out clean. 6. Allow the cake to cool in the tin before turning it out.

Preparation time: 25 minutes. Baking time: 50 to 60 minutes.

242.

Chocolate Walnut Cake Recipe

Cooking time: 35 mins. Ingredients:

1 cup flour 2 eggs 2 tbsp cocoa powder cup of butter cup of sugar 1 tsp baking powder cup milk 1/3 cup chopped walnuts Method 1. Pre heat the oven on convection mode at 180 degree Celsius. 2. Grease the cake tin with oil / butter 3. Sieve flour, cocoa powder, baking powder together in a bowl. Keep aside. 4. Beat butter, sugar and egg till fluffy and creamy in another bowl. 5. Slowly mix the sieved flour mixture and the beaten eggs. 6. Add milk to make smooth batter. Also add chopped walnuts to it. 7. Pour the cake batter into the greased cake dish and bake at 180 degree Celsius at lower rack for 35 40 mins. at convection mode. 8. Allow to cool. Garnish with icing and fresh fruits of your choice. Note: 1. Preheating of oven is very important 2. To avoid a dry or dehydrated cake ensure that the cake batter is of a thinner ribbon consistency i.e. the batter should fall from a height in a ribbon shape. 3. You can adjust the consistency by adding more milk. -----------------------------------------------------------------------------------------------------

243.

Walnut-date Bread

Ingredients

1 cup chopped dates 1 cup boiling water 3 tablespoons butter, softened 1 cup packed brown sugar 1 egg

1 3/4 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup chopped walnuts How to make it

1. In a bowl combine the dates and water and let stand for 15 minutes (do not drain). 2. In another bowl cream the butter and the brown sugar, add egg and mix well. 3. Combine flour, baking soda and salt and add to the creamed mixture alternating with the dates and liquid. Stir in walnuts

4. Pour into a greased 8 x 4 x 2 loaf pan. 5. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack --------------------------------------------------------------------------------------------------------------------------244.

Date and Walnut Loaf Ingredients

flour - 1 cup baking soda - 1 tsp baking powder - 2 tsp sugar - 1 4/ cup margarine - 25gms (I used butter)shopping list dates - 350gms (chopped) water - 142ml/ 1/4 pint (boiling) egg - 1 walnuts - 1/2 cup/100gms (chopped) How to make it Preheat the oven to 160 degrees C. Grease and line bottom of a 9 X 5 loaf pan, or 8 " round cake tin.

Sift the dry ingredients together.

Put the chopped dates + margarine (or butter) + sugar in a deep bowl & pour the boiling water over it. Allow to cool.

Stir in the flour mix + eggs + walnuts. Put batter into tin, level out and bake for about 60 minutes. Cool on a rack. Slice only when cold. (I wrap it in cling wrap overnight for the flavors to mature, and then slice it the next morning) -------------------------------------------------------------------------------------------------------------------------245. Easy Date

and Walnut Cake

This is a great recipe for a date and walnut loaf. I have made this cake over and over again and it never fails. Even if I haven't been concentrating and I have left something out this cake still tastes delicious. It is nice and moist and lasts for several days - although in my house it doesn't get the chance to! It is a deliciously rich and very filling cake - wonderful with morning coffee or an afternoon cuppa. I like to think it has health benefits too - after all walnuts are a great source of omega 3 essential fatty acids as well as manganese, copper and magnesium. And dates are an excellent source of fibre. So go ahead and give it a go! Ingredients 100g (3 1/4 oz) pitted dates 100 g (3 1/4 oz) unsalted butter 100g (3 1/4 oz) soft brown sugar 2 eggs (lightly beaten) 2 teaspoons honey, golden syrup or treacle 100g (3 1/4 oz) plain flour 1 teaspoon baking powder good pinch of cinnamon 100g (3 1/4 oz) chopped walnuts 100g (3 1/4 oz) raisins Method

1. Soak the dates in a bowl of 100ml boiling water while you get the cake ready. 2. Turn on oven to 180 C (350 F). 3. Grease a loaf tin (21 x 11 x 6.5 cm - or similar size) 4. Line loaf tin with baking paper 5. Cream sugar and butter together well. Slowly add egg and then honey or syrup. 6. Sift flour, baking powder and cinnamon together and then gently fold into the butter/egg mixture. 7. Finally fold in the walnuts, raisins and drained but moist dates. 8. Dollop mixture into tin, smooth out and bake for about 50 mins until skewer comes out clean. I normally turn the oven down to about 160 C after 15 minutes. 9. Turn out and cool on a rack. Enjoy! --------------------------------------------------------------------------------------------------------------------------10. http://www.youtube.com/watch?v=7ONrmvdLA2w&feature=relmfu 246. Prepare Coconut bhatt Ingredients : 2 coconuts 1/2 kilo sugar 1/2 kg Rawa 8 eggs 5-6 elaichi 1 teaspoonful baking powder 1/2 teaspoon essence vanila 2 tablespoon desi ghee or any ghee Preparation : Grind the coconut on a grinding stone using no water. Grind elachi also. Keep this ground mixture aside. Then take the yolk of eggs and whip the yolk. Put sugar in the egg yolk and stir till the sugar is dissolved. Beat the egg whites till stiff. Put the rawa in the mixture and stir it well, fold in the egg white. Now add the ground

coconut and make it a uniform paste. Add essence and baking powder, rest the mixture for 10 mins. Preheat the oven for 10 minutes. Apply ghee to the containers and pour out the mixture in that and keep it in the oven. Keep the oven at 180 -200 degrees. Remove when baked. ---------------------------------------------------------------------------------------------------------------------

247. Prepare Bolinhos Ingredients : 1 lb sugar 1 coconut, grated 15 egg yolks 1 lb semolina 2 tbsp butter

Preparation : Bolinhons is also know as Coconut Cookies Make a syrup of the sugar. Add to it grated coconut and stir well. Remove form the fire. Add to the mixture egg yolks and semolina, stir thoroughly, and return to the fire. On a very low flame bring to the boil and allow mixture to thicken, adding butter while still on fire. Remove the mixture, form into small cakes, lay out on a greased and floured baking tray and bake. ---------------------------------------------------------------------------------------------------------------------------------------------------------248. Carrot Cake This elegantly simple cake doesn't need to try too hard to be absolutely delicious. Preparation Time: 10 minutes

Cooking TIme: 60 - 75 minutes Level of Difficulty: Easy Servings: 12 Ingredients 2 eggs 140ml (5fl oz) vegetable oil 200g (7oz) soft light brown sugar 300g (11oz) grated carrot (weight when grated) 100g (31/2oz) raisins 75g (3oz) pecans or walnuts, chopped (optional) 180g (61/2oz) self raising flour Pinch of salt 1/2 tsp bicarbonate of soda 1 tsp ground cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp mixed spice For the orange cream cheese icing: 250g (9oz) cream cheese (straight from the fridge) 50g (2oz) butter, softened 1 tsp vanilla extract 275g (10oz) icing sugar, sifted Finely grated zest of 1 orange

Method You will need a 13 x 23cm (5 x 9in) loaf tin 1. Preheat the oven to 150C (300F), Gas mark 2. Oil and line the loaf tin with greaseproof paper. 2. Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts. 3. Sift in the dry ingredients and bring the mixture together using a wooden or large metal spoon. 4. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1-11/4 hours or until a skewer inserted into the middle comes out clean. 5. Allow to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving.

6. To make the icing, beat the cream cheese and butter together in a bowl until combined. Add the vanilla extract, icing sugar and finely grated orange zest and mix to combine. The icing should be smooth and quite thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve. Rachel's Baking Tip: Un-iced, this cake is also delicious sliced and buttered. -------------------------------------------------------------------------------------------------------------------------249. Prepare Chicken Roast Ingredients : Grinding : 1 inch Ginger , 15 garlic shells, Vinegar , very small Cinnamon piece, 8 Pepper , 10 Cloves, 1/2 tablespoon Cumin seeds, salt to taste , turmeric , Curds , Green Chillies Chicken No oil used. Preparation : Grind to Paste Ginger Garlic Cinnamon, Pepper , Cloves, Cumin seeds , green chillies along with vinegar. Then Cut Chicken and keep aside add this paste to it along with salt and thick curds for sometime. Add salt to taste. Then put it on a slow flame for about 45 mins till all the gravy has been soaked by the chicken. Once the chicken is done garnish it with mint, lemon pieces Comments: This dish is the easiest to make and very tasty. Marination helps the chicked become nice and soft. Overall a very healthy Dish.

250. PREPARE COCONUT AND RAISIN CAKE Ingredients : 1 medium (half-ripe) coconut 200g semolina

50g dalda 75g margarine 300g sugar (ground fine) 4 eggs (separated) Pinch of salt 1 tsp. Baking powder 1tsp. vanilla or 4 cardamoms (crushed) tsp. yellow food color 4 tbsps. Raisins Preparation : Grate and grind the coconut fine without using any water. Roast the semolina slightly on a dry Beat dalda and margarine until soft. Add sugar and beat till creamy. Ad egg yolks, one at a time and continue beating. Mix roasted semolina, salt, baking powder, coconut, essence, colour and raisin. Beat egg whites stiff and fold into the coconut mixture, grease a baking pan well, sprinkle a little flour and pour the cake mixture. Allow to stand for 30 minutes. Heat the over at gas mark 4 and bake the cake for 45mintues to 50 minutes or until well browned. Insert a toothpick to check if it comes out clean. ------------------------------------------------------------------------------------------------------------------

251. PREPARE EGGLESS CAKE

Ingredients : tin condensed milk 60 ml melted butter or margarine 125 gms flour 1 tsp leveled baking powder 75 ml water 2 teaspoon sugar tsp soda bicarbonate Preparation : Sieve the flour, baking powder and soda bicarbonate 3 times. Dissolve sugar in water and add milk and mix well. Add flour 1 tsp at a time mixing well after each addition. Add vanilla essence, melted and cooked margarine and blend well. Grease and dust a cake tin and bake in hot oven at 200 C for 10 minutes. Then reduce the temperature to 150 C and bake further for 10 minutes. The cake is ready when it leaves the sides of the tin and is spongy. __________________________________________________________________ ___________

252. Pork Indad

Pork 1 kg (Fat and meat) Salt to taste Turmeric powder tsp . Pork fat as required for lightly frying pork slices.

Ingredients 1. Long dry chillies 15 2. Pepper corns tsp 3. Cloves 10 4. Dates or raisins 4 dates or 1 tblsp raisins 5. Garlic 1 pod 6. Cumin seeds tblsp 7. Poppy seeds tblsp 8. Raw rice tblsp 9. Mustard seeds tsp

10. Cinnamon 4 inch piece 11. Mint leaves (finely chopped) 1 tblsp 12. Tamarind the size of a marble

Cut meat into 2 sq.inch slices, apply salt (to taste), turmeric powder (1/2 tsp) and marinate for a couple of hours. In a frying pan melt some pork fat and lightly fry marinated pork slices. Broil all spices and grind to a fine paste with a dash of vinegar. Slice two large onions and fry in oil or pork fat on moderate heat to a golden brown color. Add fried pork, ground spices and cook till done. Add sugar or jaggery if sweetness is required. ----------------------------------------------------------------------------------------------------------------

253. GOLI BAJE Ingredients

2 cups maida 1 tbsp besan (bengal gram flour) 4 green chillies 1 tsp baking soda 1 small piece ginger 1 tsp sugar cup buttermilk cup water 1 tsp salt Oil for deep frying

Method Combine together the maida, besan,baking soda, sugar and salt using the buttermilk and water. The consistency of the batter should be in between thin and too thick.(dropping consistency) Set aside the batter for about 1-2 hrs. Add green chillies and ginger and mix well. Bring the cooking oil to smoking point. Drop 1 tsp of the batter into the hot oil and deep fry till crispy and golden brown. Repeat for the rest of the batter. Eat when hot with hot chutney. ---------------------------------------------------------------------------------------------------------------------------

254. Kori Sukka - Dry Chicken With Coconut Ingredients 1. 1 big chicken 2. 10-15 red chillies 3. 2 tbsp. Coriander seeds 4. 1 tsp. jeera 5. 1 tsp. methi seeds 6. tsp. oama (optional) 7. 6. peppercorns 8. Oil or Ghee for frying 9. 7-8 flakes garlic 10. A pinch of. turmeric powder 11. 1 piece tamarind (size of its seed) 12. 1 coconuts, grated 13. 10-12 flakes garlic 14. 1 tsp. jeera 15. 2 big onions, chopped 16. 1 tbsp. Butter 17. 2 cups water 18. Salt to taste Seasoning

2 tsp. ghee 1 onion, chopped

Method

Fry the Ingredients from 2 to 7 in a little ghee, then grind them along with 9, 10 and 11 to a fine paste. Remove the masala and keep aside. To the same stone, add grated coconut, garlic flakes, jeera and grind coarsely without water. Clean and cut the chicken, add finely ground masala, 2 onions chopped, butter, water, salt to taste and boil till cooked. Add the ground coconut and keep it on a slow fire till it becomes dry. Keep 2 tbsp. ghee in a karai and add 1 chopped onion. Fry till dark brown, pour the curry over the seasoning, cover and remove from the fire. ----------------------------------------------------------------------------------------------------------------

255. BUNS Ingredients

2 cups maida flour 1 tsp bengal gram flour (chana flour) 2 bananas (Ripe) 1 tsp baking soda 1 tbsp sugar 1 cup curd (yogurt) 1 tsp salt oil to fry Method Sieve maida and chana flour separately. Mix curd, salt, sugar and baking soda and mash the banana in it. Then add the flours and kneed them well to make a ball. Apply little oil and keep under cover for 4-5 hours after which, make smaller balls and and roll them into small cirles.Drop them in hot oil one by one and fry them till golden brown. This is a yummy tea time snack. --------------------------------------------------------------------------------------------------------------------------256. EGG KORMA Fluffy double boiled egg cooked in masala flavoured with coconut and selected spices. Preparation Time : 18 minutes Cooking Time : 10 minutes Servings : 4 INGREDIENTS Eggs 6 Ginger, chopped 1 inch piece Green chillies, chopped 2 tablespoons Coconut, scraped 1 tablespoon Coriander powder 1 tablespoon Cloves 3 Cinnamon 1 inch stick Green cardamoms 2 Turmeric powder 1/2 teaspoon Milk 1/4 cup

Salt to taste Ghee 3 tablespoons Cashewnuts, chopped 8 Onions, chopped 2 medium Fresh coriander leaves, chopped 2 tablespoons

METHOD Grind together ginger, green chillies, coconut, coriander powder, cloves, cinnamon, cardamoms and turmeric powder. Break eggs, separate whites from yolks into a bowl and beat the egg whites till stiff. Add the egg yolks, milk and salt to taste to the egg white mixture. Beat the mixture again after ten minutes and place the egg mixture bowl into a large vessel containing a little water and boil till the egg is set. Cut the set eggs into cubes. Heat ghee in a pan and fry the chopped cashewnuts till golden brown. Drain and keep aside. In the same ghee add chopped onions and fry till light brown. Add the ground masala and fry till the ghee floats to the top. Add half a cup of water and bring to a boil. Then add the egg cubes and cook gently till the korma thickens. Garnish with chopped coriander leaves and serve hot with rice or paranthas and chutney. ---------------------------------------------------------------------------------------------------------------------

257. CHHOLE RECIPE Ingredients 1 cup chick peas (Soak overnight and pressure cook for 4 whistles) 2 med. sized onions (Chopped) 2 tomatoes (chopped) 1 tbsp ginger garlic paste 2 green chillies (slit) cilantro (chopped, for garnishing) salt to taste

1/2 tsp cumin seeds 3 cloves 1" cinnamon 2 bay leaves 2 green cardamom 2 tbsp chana masala powder 3 tbsp oil 1/4 tsp turmeric powder 1/2 tsp pav bhaji masala (Optional) (I like adding little pav bhaji masala to this dish. Usually chhole is prepared without using pavbhaji masala) Recipe for chana masala powder: 1. Dry roast 2 tbsp cumin seeds, 3 tbsp coriander seeds, 2- 1"cinnamon sticks, 10 cloves, 1 black cardamom (badi elaichi), 1/2 tsp ajwain/carom seeds, 2 tsp black pepper corns, 1tsp kasoori methi/dry fenugreek leaves, 5 sichuan pepper/triphal, 2 tbsp dry pomegranate seeds/anardana, 10 bay leaves and 10 dry red chillies. 2. Cool and grind. Add 1 tsp salt, 2 tsp black salt/kala namak and 1 tsp dry mango powder/amchur. 3. Cool and store in an air tight container. Chana masala powder recipe by Sanjeev Kapoor Directions 1. Heat oil in a pan and add cloves, cinnamon, green cardamom, bay leaves and

cumin seeds. 2. Once the cumin seeds crackle, add ginger garlic paste. Saute for a while. 3. Add chopped onions and slit green chillies and fry till golden brown. 4. Add turmeric powder and salt. Add chopped tomatoes and cook till they are mushy. 5. Add chana masala and mix well. 6. Now add the cooked chana (along with water in which it has been cooked) and

bring it to a boil. 7. Now sprinkle garam masala powder and pav bhaji masala and mix well. 8. Cover and cook on a low flame for about 10-15 minutes. 9. Serve hot garnished with cilantro. ----------------------------------------------------------------------------------------------------258. SEMOLINA & DESSICATED COCONUT CAKE Ingredients: Dessicated Coconut 125 gm, Semolina 125 gm, Grain Sugar 250 gm, Eggs (large) 3, Clarified Butter 1 Tb, Vanilla Essence 1 Tsp, Milk 150 ml, Baking Powder 1/2 Tsp Method: Pre-heat the oven to 180 degrees centigrade. Line a 1 Kg cake tin with GP(greaseproof) paper. Dissolve the sugar in milk and bring it to boil. Add semolina and cook till the raw flavor is gone. This takes about 2-3 mins. Add the clarified butter(ghee), des.coconut and mix well. Remove from fire immediately and allow the mixture to cool down completely. Beat eggs till stiff and add to the mixture along with vanilla essence and baking powder. Use the cut and fold method i.e. use the spatula to gently mix-in the eggs into the mixture. Pour into the lined tin and bake for 30-40 mins. Remove from tin and cool thoroughly.

64. 259. Whole Green Mung Daal

Serves 4 Ingredients: Whole Mung 1 cup Water 3 cups Salt to taste

Oil 1 tbsp Cumin Seeds 1/2 tsp Asafoetida 1/8tsp Turmeric Powder 1/4 tsp Garlic Cloves 4 large, roughly crushed Ginger 1/2 tbsp, grated Curry Leaves few leaves Green Chillies to taste, slit Tomato 1, med chopped Cilantro to taste Lemon/Lime Juice to taste Method: 1. Wash and soak Whole Green Mung beans for about 4 hours. 2. Drain the water out and rinse the beans. 3. Add Mung, 3 cups Water and Salt to a pressure cooker. 4. Pressure cook for 1 whistle and switch off stove allowing pressure to go down by itself. 5. In a medium pot, heat Oil. 6. Add Cumin Seeds and allow them to sizzle. 7. Add Asafoetida, Turmeric Powder, Curry Leaves, Ginger, Garlic and Green Chilies. Cook for 30 secs. 8. Add Tomatoes and cook for 1 minute to soften them. 9. Add cooked Mung to the pot, bring to a boil and simmer for a few minutes. 10. Adjust salt and add Lime Juice. 11. Garnish with Cilantro (Coriander Leaves).

260. MOONG DAL Ingredients: Yellow Mung Daal 1/2 cup Water 2 cups Salt to taste Turmeric 1/4 tsp

Oil - 1 tbsp Mustard Seeds 1/2 tsp Asofoetida(Hing) 1 pinch Ginger 1/2 pc., finely grated Curry Leaves - 1 sprig Green Chili 1, slit (optional) Lemon Juice 1 tbsp or to taste Cilantro 2-3 sprigs, finely chopped for garnishing Method: 1. Wash the Mung Daal and put it in a pressure cooker. 2. Add Water, Salt, Turmeric and cook until one whistle sounds. 3. Remove from the stove immediatly and release the pressure by holding the cooker under a cold water faucet. 4. Heat Oil in a small fry pan. 5. Once the Oil is hot, add the Mustard Seeds and allow them to pop. 6. Add Asofoetida. 7. Add in the chopped Ginger, Green Chili and the Curry Leaves. Cook for 1 minute and add it into the Daal. 8. Cook the Daal for a few minutes to let it come to a boil. 9. Add Lemon Juice and Cilantro, mix well and serve. 10. Enjoy with Chapatis, parathas or with rice. Serves 2. Tips: 1. If a pressure cooker is not available, the Daal can easily be cooked in a pan as well. The Pressure Cooker cuts the cooking time drastically. 2. Mung Daal is quick to cook and does not need to be soaked, so no preplanning required. 3. Mung Daal is very easy to digest and an excellent source of protein. 4. For a variation, add finely chopped tomatoes and onions (same time as the ginger) and notice how the taste changes. 5. For anyone under the weather this is the perfect chicken noodle soup for vegetarians. Lauki with Channa Daal (Dudhi Chana Prep Time: 1 hour (includes soaking time) Cooking Time: 25 minutes Serves: 4 Ingredients:

Bottle Gourd (Lauki/Dhoodhi/Dudhi) 1 medium, peeled & cubed Channa Daal (Split Garbanzo Beans) 1 cup, washed and soaked for 1 hour Oil 1 Tbsp Mustard Seeds 1/2 tsp Asofoetida (hing) pinch Turmeric Powder 1/4 tsp Green Chilies to taste Ginger 1 tsp, minced Garlic 3 cloves, roughly chopped Water 1/2 cup Garam Masala 1 tsp Coriander Powder 1 tsp Cumin Powder 1/2 tsp Red Chili Powder to taste Salt to taste Jaggery (Gud) 1 Tbsp or to taste Tamarind Paste 1/2 tsp or to taste Method: 1. Heat Oil in a pressure cooker. 2. Add Mustard Seeds and allow them to pop. 3. Add Asofoetida, Turmeric Powder, Ginger, Green Chilies, Garlic and stir. 4. Add Water and soaked, drained Channa Daal. 5. Add Lauki. Mix. 6. Add Coriander Powder, Cumin Powder, Red Chili Powder, Garam Masala, Salt, Jaggery and Tamarind Paste. Mix well and close cooker lid. 7. Cook until pressure cooker whistles one time and switch off stove. 8. Wait until pressure goes down completely to open the lid. 9. If you prefer more gravy, add a little more water and bring to a boil. Also, adjust salt and other spices at this time. 10. Serve hot with chapati or roti. Chan-Toor Dal (Channa & Toor) Prep Time: 5 min Cook Time: 25 min Serves: 4

Ingredients: Toor Daal 1 cup Channa Daal 1/2 cup Green Chili 2 or to taste, slit Tomato 1 large, chopped Ginger 1 tsp, minced Salt to taste Water 3.5 cups Seasoning: Oil 1 tbsp Panch Puran 2 tsp Asafoetida (hing) 1/8th tsp Turmeric Powder (haldi) tsp Red Chili Powder to taste Jaggery 2 tsp Garam Masala 2 tsp Lemon or Lime Juice to taste A few curry leaves Cilantro for garnish Method: 1. Wash, rinse and soak both Daals in water for one hour. 2. Drain out the water and add to Pressure Cooker. 3. Add Green Chili, Minced Ginger, Tomatoes, Salt and Turmeric. 4. Mix well and close and allow it to whistle 1 time and ten turn off the flame. (Nonwhistle type of Pressure Cooker, cook for 10 minutes) 5. Allow the pressure to release naturally. 6. In a separate saucepan, heat Oil. 7. Once hot, add Panch Poron mix and allow it to sizzle and pop. 8. Add a pinch of Asafoetida, immediately after that the curry leaves. 9. Fry for just a few seconds, then pour hot mix into the dal. 10. Into the Daal, add the Jaggery and Garam Masala. Cook on medium heat. 11. Allow the Daal to cook for another 5 minutes. Adjust spices and flavors.

12. Add a dash of Lemon or Lime Juice and mix well. 13. At time of serving, garnish with Cilantro.

SIMPLE DAAL FRY Prep Time: 10 minutes Ingredients: Toor Daal 1 cup, washed and drained Water 3 cups Turmeric Powder 1/4 tsp Oil 1 tsp Seasoning: Oil 1 Tbsp Mustard Seeds 1/2 tsp Dry Red Chili 1 Curry Leaves few Asafoetida 1/8 tsp Green Chilies to taste, slit Onion 1/2 medium, chopped small Ginger 1 tsp, minced Garlic 2 large cloves, minced Tomatoes 2 medium, chopped Water 1 cup (or as needed for desired consistency) Salt to taste Red Chili Powder to taste Cilantro (Coriander Leaves) few sprigs, chopped to garnish Method: 1. In a pressure cooker, add Toor Daal, Water, Turmeric Powder and Oil. Cook on high for 1 whistle, turn off the stove and allow the pressure to go down on its own. 2. Heat Oil in a medium pan on medium heat and add Mustard Seeds. Allow them to pop. 3. Add Dry Red Chili, Curry leaves, Asafoetida, Green Chilies, Onions, Ginger and Garlic (in that order). 4. Mix well and cook until the Onions are translucent (2-3 minutes) 5. Add Tomatoes and cook for 2-3 minutes. 6. Add cooked Daal, 1 cup Water, Salt and Red Chili Powder. 7. Mix well, cover and bring to a boil. Cook Time: 25 minutes Serves: 4

8. Garnish with Cilantro (Coriander Leaves) and serve hot with rice or chapati. -----------------------------------------------------------------------------------------------------

TOMATO CHUTNEY Ingredients: Oil - 1 tbsp Mustard Seeds 1/2 tsp Channa Dal - 1 tsp Urad Dal 1 tsp Curry Leaves 1 sprig Whole Red Chilies 1-2 (optional) Ginger 1 tsp, grated Onions 1 small, chopped Turmeric 1/4 tsp Asafoetida (Hing) 1 pinch Tomatoes 5 large, diced Salt to taste Sugar - 1/2 tsp Green Chili 1 (optional), finely chopped Fresh Cilantro 5 sprigs, finely chopped Method: 1. Heat Oil in a wok on medium to high heat. 2. Once Oil is hot, add the Mustard Seeds and let them pop. 3. Add the following in this order Channa Dal, Urad Dal, Whole Red Chilies and Curry Leaves. 4. Once the Dals are golden brown, add Turmeric, Asofoetida, Ginger, Onions and Green Chilies and Salt. Mix well. 5. Let the Onions cook till they turn translucent.

6. Add diced Tomatoes and more Salt. Mix well and allow it to cook covered, stirring ocassionally. 7. Once the tomatoes appear cooked, uncover the wok and continue cooking till the juices of the tomatoes have been absorbed. 8. Add Sugar and mix again. 9. Cook for another few minutes, garnish with fresh Cilantro and serve. 10. Serves 4 Tips: 1. You can use cans of Diced Tomatoes in place of fresh Tomatoes. For this recipe, use 3, 14.5oz cans to substitute for the 5 large tomatoes. 2. This dish can be served with Chapatis, Paranthas or Dosas. It is also excellent as a filling in sandwiches or on toast for breakfast. ----------------------------------------------------------------------------------------------------------------

COCONUT CHUTNEY Prep time: 15min Ingredients: Shredded Coconut 3 cups Channa Daal 1/2 cup Ginger 2 pc Green Chillies to taste (slit) Cilantro/Coriander Leaves small bunch Curry Leaves 1 sprig Oil 1 tbsp Asafoetida pinch Mustard Seeds 1/2 tsp Dry Red Cillies 1-2 Urad Daal 2 tsp Salt to taste Tamarind to taste Method: On medium heat, dry roast the Channa Daal till it changes color and gives out a wonderful aroma. 2. Transfer the Daal into a bowl with a little water. Allow it to soak. Cook time: 20 min Serves: plenty!

3. Next dry roast the Coconut on medium heat, till it changes color and gives out a wonderful smell. 4. Once done, transfer into a blender. 5. Next to roast is the Ginger and the Green Chillies. 6. Cook for a few minutes, till they start caramelize. transfer to the blender once done. 7. After that, toss the Cilantro (leaves plus the stems) and it cook till they wilt. 8. Transfer into the blender. 9. Drain the Channa Daal and add into the blender. 10. Add Salt and Tamarind to taste. 11. Blend to desired consistency by adding Water. 12. Pour into a serving bowl. 13. In a small skillet, on medium heat, heat the Oil. 14. Once hot, add in Mustard Seeds and allow them to splutter. 15. Add in Asafoetida and Dry Red Chillies. Cook for 10 seconds. 16. Add in Urad Daal and cook till they change to a light golden color. 17. After that add in Curry Leaves, mix and turn off the stove. 18. Pour the seasoning over the chutney. 19. Serve with Dosas, Idli or Vadas. -----------------------------------------------------------------------------------------------------------------------

Garlic Chutney (Dry Ingredients: Dry Shredded Coconut 1 cup Sesame Seeds 1/4 cup Dry Red Chilies 4 or to taste, dry roasted Roasted Salted Peanuts 1 Tbsp Garlic 1 bulb (approx 15 cloves) Tamarind Paste 1 tsp or to taste Salt to taste Method: 1. Roast Coconut on medium heat until it begins to turn golden. Remove from pan and keep aside to cool. 2. In the same pan, roast Sesame Seeds in the same manner. Remove from pan and keep aside to cool. 3. In a food processor, add Roasted Dry Red Chilies and Roasted Peanuts and lightly pulse. 4. Add in remaining ingredients: Garlic, Coconut, Sesame Seeds, Salt, Tamarind Paste. Grind until you get a uniform texture. 5. Adjust salt or tamarind and pulse the food processor until mixed. 6. Store in a tightly covered container in the refrigerator. Keeps fresh for up to 2 weeks.

--------------------------------------------------------------------------------------------------------------------------ONION ADAI RECIPE Ingredients 2 cups Parboiled Rice (ukda Rice) 1/4 cup Red Gram Split (masoor Dal) 1/4 cup Bengal Gram Split (chana Dal) 1/4 cup Pigeon Pea Split (arhar Dal) 1/2 cup Black Gram Split (urad Dal) 4 Green Chillies 1 inch Ginger 1/4 cup Coriander Leaves (chopped) 10-12 Curry Leaves 8 Red Chillies Whole Salt to taste 1/4 tsp Asafoetida 1 Onion 1/4 cup Coconut (scraped) Refined Oil to fry How to make onion adai: Wash and soak the rice and the dals for about 4 hours. Wash and grind the green chillies, ginger, coriander leaves, curry leaves with red chillies and salt to a coarse paste. Peel and chop the onion finely and keep aside. Drain and grind the rice and dal to a coarse batter. Rest the batter for about an hour. Mix the paste, asafoetida, onion and coconut to this batter and mix well. Check for salt and keep aside. Heat a heavy dosa griddle, smear oil and spread one ladle full of this batter to a thick circular shape. Make a few holes in the center. Pour oil on the sides and in the center, cover and cook over low heat. Turn over and pour the oil and let it cook till it is crisp all around and golden brown in color. You can make about 8-10 adais. Serve hot with the chutney of your choice.

http://homecookreceipes.blogspot.com/search/label/For%20Morning%20Tiffin

Coconut Chutney Ingredients

1/2 cup fresh, grated coconut (nariyal, tengai, kobbari) 1/4 cup dalia ( roasted, split chick peas, without the husk), or roasted chana dal (split bengal gram) 5-6 green chillies Ginger, a small piece Coriander (cilantro) leaves, a few Salt to taste 1 cup water

For Seasoning

1 tsp vegetable oil 1 tsp mustard seeds 5-6 curry leaves

Preparation 1. In a blender, grind the grated coconut, dalia, chillies, ginger, and coriander leaves with some salt and water into a smooth paste. 2. Heat oil in a small pan, and add the mustard seeds. When they start to splutter, add the curry leaves and pour it over the ground paste (chutney). 3. Serve the coconut chutney with idli, vada, dosa, and other appetizers and snacks. ----------------------------------------------------------------------------------------------------------------------------------

CHANA DAL Ingredients

3/4 cup split yellow lentils (chana dal, split bengal gram) 2 cups onions, cut into 1-inch strips

4-5 cloves of garlic (optional) 1 1/2 cups tomatoes, cut into small cubes 1/4 tsp garam masala powder 1 tsp lemon or lime juice Salt to taste

For Seasoning

4 tsp vegetable oil 1/2 tsp cumin seeds (jeera) 3 green chillies (make a small slit lengthwise) Turmeric powder, a pinch 5-6 curry leaves 1 tbsp, cilantro (coriander leaves) for garnish

Preparation 1. Cook the yellow lentils in the pressure cooker with 2 cups water and turmeric powder for about 5 whistles (10-12 minutes). 2. In the meantime, heat oil in a saucepan. Add cumin seeds. As they start browning, add the green chillies and curry leaves, and fry for a couple of seconds. Add a pinch of turmeric powder, onions, garlic, and salt and cook on medium heat, stirring occasionally, until they are translucent. 3. Add the tomatoes, and cook for a couple of minutes on low heat. Add the garam masala powder and cook for 2 more minutes on low heat. 4. Mash the cooked yellow lentils and add along with the water (you can add more or less water to get the consistency you want) along with salt. 5. Cook the yellow lentil soup for 2-3 minutes. Remove from heat and let cool a bit.Add the lime juice, and cilantro just before serving. 6. Serve the yellow lentil soup with rice and ghee (clarified butter) or with any bread. Ash-Gourd Curry Ash-Gourd Curry is a simple and quick curry that goes well with any flatbread or rice. Lightly spiced, this curry with white pumpkin is healthy and delicious. Servings: 4 Cooking Tme: 15-20 minutes Ingredients

2 cups ash-gourd (white pumpkin), cut into small pieces 2 cups onions, cut into 1-inch thin long pieces 3 cups tomatoes, cut into small cubes 1/2 tsp sugar (optional) 1 tbsp cilantro (coriander leaves), chopped Salt to taste 1 1/2 tbsp vegetable oil

For Masala

3/4 tsp cumin seeds 10-12 red chillies 1/2 tsp garam masala powder 1/4 cup coconut, freshly grated

Preparation 1. In a blender, grind together the red chillies, cumin, garam masala, and coconut with a little water into a smooth paste and set aside. 2. Heat oil in a medium skillet. Add the onions and saute until half-cooked. 3. Add the ash-gourd pieces and saute for 2 minutes. 4. Add the tomatoes and saute for 2 more minutes; then add the ground masala and saute until aromatic. 5. Add enough water to cover the vegetables and add salt and sugar. Cover and cook on low heat until the ash-gourd is tender. 6. Garnish the ash-gourd curry with cilantro and serve hot, with roti or rice. Ash-Gourd Sambar Ash-Gourd Sambar is a tangy South Indian vegetarian lentil soup with winter melon (white pumpkin) that's usually served with rice. You can make this without the lentils, too, as a thick gravy. But the lentils make this soup wholesome and healthy. Ingredients

4 cups ash-gourd pieces, cut into 1 -inch cubes 1/2 cup toor dal (red gram/ lentil) 1/4 tsp tamarind paste Turmeric powder, a pinch Salt to taste 1 tbsp cilantro (coriander leaves), chopped

For Masala

1 tbsp coriander seeds (dhania) 1 tbsp toor dal (red gram/lentil) 8 red chillies 2 tbsp coconut, freshly grated

For Seasoning

1 tsp vegetable oil Asafoetida powder (hing), a pinch 1/4 tsp mustard seeds (rai) 4-5 curry leaves

Preparation 1. Cook the toor dal in the pressure cooker with 1 cup water and a little turmeric powder for 4-5 whistles. 2. In a deep saucepan, boil the ash gourd pieces with 1/4 cup water, salt, tamarind, and a little turmeric powder. 3. While the melon is cooking, roast the masala ingredients- toor dal, dhania and red chillies. Roast the coconut separately until golden. Grind all the ingredients with a little water into a coarse paste. 4. When the ash gourd is semi-cooked, add the masala paste and 1/2 cup water. Cook for 2-3 minutes. 5. Remove from heat and add the cooked toor dal. 6. Heat oil in a small pan for the seasoning. Add hing and mustard seeds. When the seeds start to pop, add the curry leaves and fry for a few seconds. Pour over the dal and stir. 7. Let the ash-gourd sambar come to a boil and remove from heat 8. Garnish the ash-gourd sambar with cilantro, and serve hot with hot rice, ghee, and pappadums. http://www.southindianrecipes.in/breakfast/gunta-ponganalu.html Coconut Chutney (south Indian)

This mild chutney is the perfect companion for idlis (south indian steamed rice cakes), dosas and uttapams(south Indian rice pancakes). Ingredients:

1/2 coconut grated 1 tsp mustard seeds 1 tbsp urad daal (yellow lentil) 2 dry red chillies 5-6 curry leaves Salt to taste 2 tbsps oil Preparation: Grind the coconut into a fine paste in the food processor. In a small pan, heat the oil and when hot add the mustard seeds, curry laves, dry red chillies and urad daal. Fry till the red chillies turn dark in color. Remove from the fire and add to the coconut paste. Add salt to taste and serve. -----------------------------------------------------------------------------------------------------------------------South Indian Gunpowder Chutney Ingredients:

4 tbsps Chana daal (large split yellow lentil) 3 tbsps skinless Urad daal 3 tbsps sesame seeds 5 dry red chillies (this is already really hot. Add more for more heat) Salt to taste 1 tsp sugar 1 tbsp vegetable/ canola/ sunflower cooking oil Preparation:

Heat the oil in a deep pan on medium flame. Add the Daals and dry red chillies and roast on a very low flame till they start to turn light brown in color. Add the sesame seeds and keep roasting till the seeds turn golden. Turn off fire. Use a coffee grinder or food processor to grind the above roasted ingredients to a coarse powder (not chunky and not flour-like either - in-between). Remove into a suitable serving bowl and add salt to taste. Add sugar and stir well to mix. Serve with Idlis (steamed South Indian rice cakes) or Dosas (crispy savory South Indian rice pancakes) and Sambar or simply sprinkle it on plain boiled rice and drizzle with ghee.

You can store this chutney in an air-tight container for at least a week. ------------------------------------------------------------------------------------------------------------------------

HOMEMEADE CHICKEN NOODLES Noodles (cooked with some salt and drain off the water) Onion - 2 nos Capsicum - 1 no Carrot - 1/2 of one (cut into pieces) Beans - 6 nos (cut into pieces) Peas - 1/4 cup Chicken pieces - 1/4 cup or Chicken stock - 1 cube Soya sauce - 2 tsp Eggs - 2 nos Pepper powder - 1/2 tsp Coriander leaves - A few (chopped)

Preparation Method of Chicken Noodles Recipe 1)Heat oil in a pan. 2)Saute onion, capsicum and vegetables for 1 min. 3)Add chicken stock and soya sauce and saute again for 1 min. 4)Add boiled noodles and mix well. 5)Heat oil in another pan. 6)Add eggs, pepper powder and salt and mix well to get scrambled eggs. 7)Add the above shredded eggs to the noodles and mix well. 8)Add coriander leaves and mix well again.

Ingredients for Kerala Easy Unniyappam Recipe

Rice flour(Ari podi) - 2 cups Allpurpose flour(Maida) - 1/2 cup Jaggery(Sharkkara) syrup - 3/4 cup Grated coconut - 1/4 - 1/2 cup Banana - 2 nos Cardamom(Elakka) - 2 - 3 nos (powdered) Ghee - 2 tsp Water - 1 1/2 cups Oil for frying

Preparation Method of Kerala Easy Unniyappam Recipe 1)Heat ghee in a pan. 2)Roast coconut, till it turns light brown. 3)Grind together the banana, roasted coconut and cardamom powder in a blender. 4)Mix together the rice flour, maida, jaggery syrup(warm) and the ground mixture, slowly adding water. 5)Stir well and make into a idli-batter like consistency. Keep aside for 3 - 4 hrs. 6)Heat the oil in an unniyappam kara. 7)Slowly pour batter into the moulds and cook, till both sides are done. ;- Can also add roasted coconut pieces in the batter. :- This can be made with fried puttu podi or normal rice flour.

How To Make American Pancakes Units: Step 1: You will need Metric

350 g Serves: flour 1 1sugar Preparation Time: 3 tsp baking 10 minutes powder Cooking Time: 1 egg 25 minutes 310 ml milk 3 melted butter 1 tsp salt 1 bowl 1 ladle 1 whisk 1 spatula 1 tray 1 frying pan 1. Step 2: Pancake Batter In a large mixing bowl, combine 1 1/2 cups (350 g) flour, 3 tsp baking powder, 1 tbsp white sugar and 1 tsp salt. Whisk all the dry ingredients together. Make a well in the middle of the dry ingredients and pour in 1 beaten egg, 3 tbsp melted butter and 1 1/4 cups (300 ml) milk. Whisk until the batter thickens. 2. Step 3: Hot Griddle Add 1 tbsp butter to a pan over medium heat. Let the butter melt and coat the pan. Scoop a quarter of the batter into the hot pan. When it starts to bubble on top, flip the pancake over and brown for another minute. Remove the pancake from the pan, add more butter and repeat. 3. Step 4: Serve Dress up the pancakes by adding sliced strawberries, blueberries and some delicious maple syrup. Enjoy your breakfast! Also known as:

(How Do I Make American Pancakes) Thanks for watching video How To Make American Pancakes For more how to videos, expert advice, instructional tips, tricks, guides and tutorials on this subject, visit the topic Breakfast.

Best Buttermilk Pancakes Recipe Ingredients 2 cups sifted all-purpose flour 1 teaspoon soda 1 teaspoon salt 2 tablespoons sugar 2 slightly-beaten eggs 2 cups buttermilk 2 tablespoons melted butter or bacon fat Directions Sift flour, soda, salt, and sugar into bowl. Add eggs, buttermilk, and melted butter, stirring only until flour is barely moistened. Bake on hot, lightly greased griddle or electric skillet heated to 375. For uniform pancakes, use a 1/4 CUP measure or use a drip-cut pitcher and count 1-23 as you pour. Turn cakes when center springs back to touch, or when bubbles on surface break. Flip cakes only once.

Rum Cake Recipe Ingredients 1 tsp. soda 1 cup boiling water 1 cup soft butter 1 1/2 cups brown sugar, packed 3 eggs, well beaten

2 1/2 cups sifted all purpose flour 1/4 tsp. salt 1 lb. dates, put through fine blade of food chopper 1 cup walnuts, finely chopped 3 tbsp. dark rum Rum Icing Directions Heat oven to 350 degrees. Line a 9-inch spring-form pan (with tube centre) or angel food pan with greased heavy brown paper. Add soda to boiling water and set aside. Cream butter and sugar until fluffy. Add eggs and beat well. Sift flour and salt together and add alternately with water-soda mixture, blending well after each addition. Stir in dates and nuts. Spoon into prepared pan and bake 60 to 70 minutes or until a toothpick inserted in centre comes out clean. Remove from oven and spoon rum over slowly, allowing it to soak into cake. Cool in pan. Remove from pan when cool, wrap in aluminum foil and let mellow a few days. Ice with Rum Icing when ready to use. Rice Payasam Recipe Ingredients: 1 cup Broken rice 1/2 cup grated Jaggery 2 1/2 cups thin Coconut Milk

1 cup thick Coconut Milk 1 tsp ground Cardamoms a few Cashewnuts a few Raisins Method: 1. Clean and wash the rice. Cook it in the thin coconut milk till the rice becomes soft. 2. Add jaggery and stir till it dissolves. 3. Roast the cashewnuts and raisins separately and keep aside. 4. Pour in the thick coconut milk and bring to a boil, slowly. 5. Remove from fire and garnish with cashewnuts, raisins and cardamom powder. Read more: http://www.awesomecuisine.com/recipes/2976/1/RicePayasam/Page1.html#ixzz1WWWkvReP

PLUM CAKE The traditional famous plum cake generally made during christmas Preparation Time : 10-15 minutes Cooking Time : 30-40 minutes Servings : 4 INGREDIENTS Refined flour (maida) 1 cup Baking powder 1/2 teaspoon Walnuts, chopped 2 tablespoons Raisins, chopped 3 tablespoons Butter, softened 1/2 cup Brown sugar 1 cup Vanilla essence a few drops Eggs

3 Lemon zest 1 teaspoon

METHOD Preheat the oven to 160 C. Grease a cake tin. Sieve the flour along with baking powder into a bowl. Add the walnuts and raisins and mix. Cream the butter and brown sugar with the vanilla essence in another bowl. Add the eggs and lemon zest, mixing continuously. Fold in sieved flour and mix. Pour the cake batter into the greased tin and bake in the preheated oven for fifteen to twenty minutes. Remove from oven and turn onto a rack to cool. Slice and serve. FOUR BEAN SALAD Nutritious bean salad. Preparation Time : 30-40 minutes Cooking Time : 10-15 minutes Servings : 4 INGREDIENTS White cow beans(chowli/lobia), soaked 1/4 cup Red kidney beans (rajma), soaked 1/4 cup Green gram (sabut moong), soaked 1/4 cup Salt to taste French beans, 1/4 inch pieces 10 Lemon juice 3 tablespoons Fresh coriander leaves, chopped 1/2 medium bunch Fresh mint leaves, chopped 1/4 medium bunch

Green chillies, chopped 2 Chaat masala 1 1/2 teaspoons Onion , 1/4 inch pieces 1 medium

METHOD Boil the three soaked beans separately in one cup of salted water each till soft. Drain and let them cool.Boil French beans in one cup of salted boiling water till done. Drain immediately (you may reserve the cooking liquid for some other recipe) and refresh with cold water. Dilute lemon juice with equal amount of water. Stir in chopped coriander leaves, mint leaves, green chillies and chaat masala. Shake well and refrigerate the dressing for at least an hour. Mix all the cooked beans with diced onion and add the dressing. Toss the salad to evenly mix the dressing and serve cold.

WHITE DHOKLA Dhoklas made out of rice and urad dal Preparation Time : 12 hours Cooking Time : 20-25 minutes Servings : 4 INGREDIENTS Rice 1 cup Split black gram skinless (dhuli urad dal) 1/4 cup Yogurt sour 1/4 cup Ginger-green chilli paste 2 tbspns Salt to taste Black peppercorns, crushed

7-8 Soda bicarbonate 1/2 teaspoon Oil to grease

METHOD Soak dal and rice for atleast four hours. Drain and grind to a fine batter. Add yogurt and mix. Set aside to ferment overnight.Heat water in a steamer Add green chilli-ginger paste, salt, crushed black peppercorns and soda bicarbonate to the batter and mix well. Grease two thalis. Pour the batter into the thalis till half full. Fit them into the dhokla stand and keep the stand in the steamer. Cover with the lid and steam for ten minutes. Cut into cubes and serve with any chutney of your choice.

CHOCOLATE CAKE Preparation Time : 10-15 minutes Cooking Time : 30-40 minutes Servings : 4 INGREDIENTS Self raising flour 250 grams Baking powder 2 teaspoons Salt a pinch Cocoa powder 3-4 tablespoons Butter /margarine 250 grams Powdered sugar 250 grams Eggs 4 Buttermilk

1 cup Vanilla essence 1 teaspoon METHOD Preheat oven to 180 C. Grease an eight inch round tin. Sieve self-raising flour with baking powder, salt and cocoa powder. Mix together softened butter with sugar and beat well with a wire whisk or electric beater till light and fluffy. Mix in one egg at a time.Fold in flour and cocoa mixture two to three spoons at a time, taking a little of buttermilk to make a smooth batter. Lastly mix in vanilla essence. Pour batter in prepared cake tin and bake at 180 C for thirty five to forty minutes.

RAVA IDLI - FOODFOOD Popular idlis with a difference made with semolina Preparation Time : 15-20 minutes Cooking Time : 20-30 minutes Servings : 4 INGREDIENTS Semolina (rawa/suji) 1 cup Pure ghee 3 tablespoons Sour yogurt 1/2 cup Fresh coriander leaves 2 teaspoons Green chillies 2 Mustard seeds 1/2 teaspoon Cumin seeds 1/2 teaspoon Black peppercorns, crushed 1/2 teaspoon

Cashewnuts 6-8 Curry leaves 6-8 Salt to taste Fruit salt 1 teaspoon

METHOD Heat 1 tbsp ghee in a non-stick pan. Add semolina and saut, stirring, on low heat till it turns a light brown. Transfer it into a bowl and allow to cool.Add yogurt and mix well. Chop coriander leaves and green chillies and add. Heat 2 tbsps ghee in a small pan and add mustard seeds. When they splutter, add crushed peppercorns. Remove the pan from heat and add broken cashewnuts. Put the pan back on heat and saut till the cashewnuts are golden. Switch off the heat and add curry leaves. Stir and add this tempering to the idli mixture and mix. Add salt and water, little by little, to make an idli batter of dropping consistency. Rest the batter for 10 minutes. Grease the idli moulds. Heat water in a steamer. Add fruit salt to the batter and mix well. Pour the batter into the idli moulds and steam for 10 minutes. Unmould and serve hot with any chutney.

Mangalore buns(Banana puris) Ingredients: 1/2 cup over riped mashed bananas 2 tbl spn sugar 2 tbl spn yogurt 1/8 tea spn baking soda 1 and 1/2 cups to 2 cups wheat flour (traditionally maida is used) 1/2 tea spn cumin seeds (optional) 1/4 tea spn pepper powder (optional) Oil Salt Increase sugar if you like them more sweet. With 2tbl spns they become mildly sweet. Method: Add sugar, salt, cumin seeds(optional), pepper(optional), soda and yogurt to mashed bananas. Mix well. Add wheat flour and mix to make dough. The amount of flour specified is

approximate, add enough to make a stiff dough. Cover it and leave for about 2-3 hrs. (I refrigerated the dough overnight). Heat oil. (I used 1/2 peanut oil and 1/2 olive oil). Take small balls of dough and roll into small puris. Deep fry. Serve hot.

Ginger Chutney (Alle chutney) This is again a traditional chutney made with many dosas, rotis etc. This can be served with or without seasoning. Ingredients: 1 cup fresh/frozen coconut 1 piece ginger 1/4th tea spn tamarind extract 4 green chilis Salt For seasoning: Oil 1/2 tea spn mustard seeds 1/2 tea spn urad dal 3-4 curry leaves 1 red chili Method: Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water. Heat oil and add mustard seeds. When they start popping, add urad dal. When dal turns slightly brownish, add curry leaves, broken red chilies. Fry for a little while. Pour this seasoning over chutney. Serve the chutney with dosa or idli. Serves : 3 Preparation time : 10mins

Cafreal Masala Ingredients: 7 - 8 Green Chillies 8 Stocks Coriander leaves. 2 inch piece of Ginger 13 - 14 Flakes of Garlic 1 Table spoon Khus Khus 7 Peppercorns 1 Big Piece Cinnamon 1 Teaspoon Jeera 1/2 Teaspoon Haldi A Small ball of Tamarind 4 - 6 Cloves

Procedure: Cut clean and wash the chicken, apply the salt or some ginger garlic paste if you like and keep it aside. Grind all the ingredients into a fine paste. You can see the nice green color of the masala. Apply it to the chicken Keep the chicken and the masala overnight. The longer you store it the better it is. Put a little oil and when hot add the chicken pieces. Add some butter and cook on a slow fire till done. Serve with onions or salad. Recipe -- Mangalore Buns By Anna Mascarenhas, Dubai Ingredients: kg flour 2 plantains (soft variety) 2 tbsp curds 2 tbsp sugar 1/2 tsp salt tsp soda bicarb 1 tbsp ghee Oil for deep frying Method: Take cup water in vessel and add salt, sugar, soda bicarb, ghee, plantains and curds to it. Mix well. Add flour and knead well. Keep it aside for 8 hours or overnight. Make small balls and roll thick. Deep fry It can be kept for 4-5 days. Recipe -- Savoury Beaten Rice (Pov Usli) By Daisy Dias, Valencia / Kuwait Ingredients: 2 cups beaten rice flakes - thick variety 2 tbsp. oil 1 tsp. mustard seeds 1 sprig curry leaves 1 medium onion chopped 2 green chillies chopped tsp turmeric powder 2 tbsp. roasted peanuts 2-3 tbsp. grated coconut Sugar, salt to taste

Method: Wash the beaten rice in water thoroughly. Drain and keep aside. Heat the oil in a pan. Toss in the mustard seeds. Fry till the mustard seeds splutter fully. Drop in the curry leaves. Fry briefly. Add the onions, green chilli(es) and turmeric powder. Stir fry on medium / low level for about 2 minute(s). Mix in the coconut, roasted peanuts, beaten rice and mix well. Mix in the sugar and salt to taste. Mix in a few tablespoons of water into the mixture. Cover and cook on low level for about 2 minutes or till the beaten rice absorbs the water, softening it and the flavors are well blended. Do not overcook the beaten rice, as it tends to harden. Keep covered for a few minutes before serving. Serve hot garnished with chopped coriander leaves.

Recipe -- Karakaddi By Sarita Crasta, Kallianpur/Kuwait Ingredients: 500 gms. Gram flour (besan) 1 tbsp. Garlic paste tbsp. Ajwan tsp. Chillie powder Salt to taste Oil for deep frying Method: Mix all the ingredients adding water. Knead well. Heat oil and press the mixture through karakaddi mould in the hot oil and fry till light brown. Store in airtight container.

Mexican open sandwiches Ingredients 12 slices of white bread 3 tbsps butter 1 onion (chopped) 1 tomato (chopped) 1 potato (boiled) 2 green chillies (finely chopped) 1 cup boiled corn (optional) 1/2 cup cheese (grated) 2 tbsps tomato ketchup 2 tbsps green chilli sauce

Salt and black pepper to taste Method Mix the chopped onion, tomato, potatoes, green chillies, boiled corn, half the quantity of cheese, salt and pepper in a bowl. Lightly toast all the bread slices, then butter one side of each slice. Spread the vegetable mixture onto the buttered side of every slice, and sprinkle the remaining grated cheese on top. Drizzle the slices with tomato and chilli sauce, and bake them at 350 degrees Fahrenheit or 160 degrees Celsius for 10 minutes, or until the cheese melts. Serve hot. -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------Yoghurt Shallot Dip

Ingredients per

portions

150 g yogurt, natural 1 large shallot, finely diced 2 tbsp tomato puree 2 tsp Dijon mustard salt and pepper to taste Method Combine all ingredients and mix well. Serve with raw vegetables such as carrots, cucumbers etc.

Broken Wheat Upma Ingredients: Broken Wheat 1 cup Fresh/ Frozen peas 1/2 cup

Ginger 2 inch piece Green chillies 4 Salt to taste Talimpu: Urad dal 1 tsp Cumin seeds 1 tsp Mustard seeds 1 tsp Broken Red Chillies 5 Curry Leaves 5 Oil 1 tbsp Method of preparation: Remove stems, wash and chop green chillies finely. Peel, wash and mince the ginger. Wash the shelled peas and keep aside. Heat oil in deep vessel, add all talimpu ingredients in order. When urad dal turns light brown, add chopped green chillies and minced ginger. After few seconds, add 2 cups of water and bring to boil. Add salt and broken wheat to the above boiled mixture. Stir well and cook covered on low flame for 5-10 minutes or until the broken wheat is all fluffy and cooked well. Squeeze a lime before you serve. Notes: If you dont like peas, swap them with good amount of chana dal for crunch.

Onion Pakoda Recipe of Onion Pakoda Ingredient Name Unit Quantity

baking pdr

tsp

1/2

big Onion

cup

caswnuts

curry leaves

leaf

Ginger finely sliced

piece

Gram Flour Besan

cup

Green chillies

number

jeera

oil

to fry

oil or butter

tbsp

Rice Flour

cup

1/4

salt

to taste

Directions | How to make Onion Pakoda

Take a bowl add very thin sliced onions, green chillies,ginger sliced,curry leaves, if you want to add caswnuts soke in water for 10min and then add it to the onions,salt mix well. in another bowl add basen,rice flour, salt, jeera, baking powder, oil, now add the onion mixture mix well if need sprinkle water and mix well again. Heat oil and deep fry till it is golden brown.

Koshari Ingredients: 1 cup brown lentils 1 cup basmati rice 1 cup uncooked pasta (small shells or elbow macaroni is best) 2 large onions, diced 4 cloves garlic, minced 2 tablespoons oil 1 (400 g) can chopped tomatoes 1/4 teaspoon crushed red chili pepper flakes (or more to taste) salt and black pepper

Directions: Cook the lentils in just over a liter of salted water. Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using. When the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding water if necessary. Cook the macaroni in a separate pot. Rinse and strain when done. Meanwhile, fry the onions and garlic in the oil until golden. Add the tomatoes, chilli flakes, salt and pepper to taste and let it bubble for 10-20 minutes or until thickened and sauce like. You can now blitz the sauce in a food processor until smooth or just leave as is. Mix the lentils, rice and macaroni together in one pot. Place some of the lentil mixture on each plate and top with tomato sauce.

Sprinkle with more hot chili powder or salt and pepper, if desired. Spanish Rice Recipe Prep time: 5 minutes Cook time: 25 minutes INGREDIENTS 2 tablespoons olive oil (can use up to 1/4 cup) 1 onion, chopped fine 1 garlic clove, minced 2 cups of medium or long-grain white rice 3 cups* chicken stock (or vegetable stock if vegetarian) 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained Pinch of oregano 1 teaspoon salt *Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice. METHOD 1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened. 2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes. Yield: Serves 4 to 6.

vanilla cake - eggless

Just 8 Ingredients can make this wonderful eggless cake: Milk Maid - 1 tin (400 gms) White Butter or Unsalted Butter - 1 1/4 cups (175 Grams) Milk - 1 1/2 cup (300ml) Powdered Sugar - 3 Tb. spoon Maida (Refined Flour/Plain Flour) - 250 Grams (2 1/2 cup) Soda - bi-carb - 1 tsp levelled Baking Powder - 2tsp level Vanilla Essence - 2 Tsp. Method: 1. Firstly preheat your oven to 150 degrees for around 10-15 minutes. 2. Sift maida along with soda-bi-carb and baking powder. Keep it aside. 3. Mix sugar and butter in a pan and beat until it has a fluffy texture and becomes light. Imp point. 4. Add Milk maid and mix well with butter and sugar mixture. 5. Now add milk followed by the vanilla essence. 6. Lastly add maida gradually beating well after each addition. 7. Finally beat the whole mixture really well for about 5 minutes till it's smooth and light. It should have a soft dropping consistency. 8. Now grease and dust the round cake tin with maida & pour the cake batter in it. 9. Smooth the top, pushing the mixture backwards from the centre to make a slight depression in the centre. 10.Bake it for around an hour in the pre-heated oven at 150 degrees. 11. Check with the knife at the highest point of the cake. 12. Once done, switch off the oven and leave the cake inside for 5 more minutes. 13. Take out the cake and let it settle for another 10 minutes at room temperature. 14. Remove the cake from the tin on your cake platter. 15. Serve hot/cold . Sumptious.

Sunday Special Pancakes

Ingredients: 1. Eggs - 3 Numbers 2. Milk - 1 Cup 3. Onion - 2 Medium Size Finely Chopped 4. Maida (Refined Flour) - 2 Cups 5. Green Corriander Leaves (Hara Dhania)- Handful Finely Chopped 6. Salt to taste 7. A pinch of Red chilly Powder 8. A pinch of Ajwain 9. A pinch of Chillonji (Black Onion Seeds) 10. A pinch of Grounded Black Pepper 11. Refined Oil Method: 1. Blend together Milk, Maida, Eggs. 2. Once it becomes a smooth batter with semi liquid consistency add chopped onions, coriander leaves,Salt, chilly pwd, Ajwain, Onion Seeds and black pepper powder.Mix it nicely all together. 3. Heat a non stick tawa and add a tea sp of oil on it. 4. Then spread the mixture on the tawa with the help of a serving spoon or turning round the tawa (Like you do for dosa) 5. Let it cook and once it starts turning brown turn it upside down and let it cook for another two minutes. 6. Serve it with Chilly Sauce, Tomato Ketchup, Mango Chutney or Dhania Pudina Chutney. USP: 1. Its an excellent wholesome meal for kids. 2. Very Soft and Non Sticky 3. Can be prepared in Minutes. 4. You can have variation by adding Chicken Sausage/Salami/cooked minced chicken/mutton etc as a filling inside this pancake for all the elder members.

DAY, APRIL 26, 2007 Sweet and Sour Chicken Hi, This one is my personal best. What a perflect blend with Fried Rice and Noodles. Really very easy to make, I am 100% sure it is a perfect family delight !! A must Try !! Ingredients:

For preparing Chicken: Chicken 500 gms. (Chopped in small size pieces, You can take boneless or the one with bones) (Chicken with bone tastes very well though) 2 tsp Soya Sauce 1 Egg 1 tsp Vinegar 2 to 3 tsp Maggie Tomato Ketchup White Pepper Powder 1/2 tsp. Salt to taste Chilli Powder 1/2 tsp Cornflour 2 tsp

For preparing Sweet and Sour Gravy:

Maggie Tomato Ketchup - 3 tbsp. White Vinegar- 1 tbsp. Sugar - 3 tbsp. Cornflour - 1 tbsp Ginger - one small piece 1/2 inch

Garlic - 2-3 flakes coarsly smashed Salt to taste Chilli Powder to taste Water - 3 Tea Cups or 2 Large Cups Refind/Vegetable Oil for frying - 2 tbsp. Chop Carrot, French Beans, Capsicum, Onions Long thin stripes and fry them separately just for 2 -3 minutes each. Method: Lets first prepare the Gravy: 1. Take a Big Bowl, Mix together Sugar, Tomato Ketchup, Vinegar and Cornflour. 2. Mix it well. 3. Now Put it on high flame and let the whole thing start to boil. 4. Add 3 cups of water and keep stirring continuously, don't let the lumps form. 5. You will see small bubbles on the surface and then a glaze like gravy, there will be shiny surface in the gravy and thats when you have to add the crushed ginger and garlic to add a flavour to the gravy. 6. Now add all the fried veggies in this gravy while it is boiling. To prepare chicken: 1. Mix together egg, cornflour, vinegar, soya sauce, chilli sauce, salt, chilli to a semi thick batter. 2. Add chicken pieces to it and let it marinate for at least an hour. 3. Take 1 tbsp. Refind Oil and heat it, then deep fry chicken pieces one by one in the oil and take it out. 4. Add the deep fried chicken pieces in the gravy that we have just made above and let it boil for 5 minutes on the gas.

5. Remove from heat and serve piping hot with fried rice or noodles by sprinkling some spring onions on the top. ** Important please note that the gravy should not be very thick, if you want please add some more water while it was boiling before adding the veggies and chicken. Sounds Yummy !!! Don't forget to leave your comment.

MANGALORE BUNS 1/2 cup yogurt 1/2 cup water 1 tsp jeera 2 cup maida/all purpose flour 2 tsp besan 6 tsp sugar 1/2 tsp salt 1/4 tsp baking powder 1/4 tsp baking soda 1 large/2 small ripe bananas Sieve besan and maida and keep aside. Mash bananas and mix thoroughly with sugar, salt, jeera, baking powder and baking soda. Mix in the besan and then the flour as required. Knead the dough into a soft ball as you would for chapathi or bread. The dough will be easier to work with if you rub some oil on your palms and the vessel in which you will knead the dough. Take 1/2 tsp of oil and rub all over the dough and transfer it to a clean bowl, let it rest for 8 hrs or over night. The dough will raise and double in volume after 8 hrs. Divide the dough into small balls of size of a lemon. Roll into small circles. Use oil or very little flour while rolling. Heat oil in a wok and deep fry the buns one at a time. Fry on one side till the buns puffs up completely. Turn upside down and fry on the other side till golden brown.

Serve with sambar or chutney on the side.

CAKE EGGLESS FRUIT

for the cake batter 4 heaping tbsp or 150ml or tin Sweetened Condensed milk or milk maid cup low fat milk cup your cooking oil, vegetable or olive oil dry ingredients 1 cup maida or all purpose flour baking soda baking powder pinch of cinnamon, nutmeg & cardamom tsp almond or vanilla essence, optional No sugar, the sweetness of the sweetened condensed milk is enough. dry fruits to fill the cake, a handful of each of the following cashews walnuts raisins chopped pitted dates tuti-fruity - crystallized papaya bits, available in Indian stores to line the cake tin 1 tsp butter 2 tsp flour Preheat the oven to 350 F. Prepare the cake tin or a loaf pan, rub butter on all sides and dust it lightly with flour. Shake off and remove the excess flour. Chop the nuts, dates and mix together with raisins and tuti-fruity. Add a tsp of flour to this and shake well to coat all the dry fruits with flour. Pour on a strainer and shake of the excess flour. This helps them keep suspended in the cake batter without sinking to the bottom. A little trick I learnt from Chef John from Everyday Food on PBS. In a bowl mix to together all the dry ingredients and set aside. In another bowl whisk

together condensed milk, milk and oil. Mix in the prepared dry ingredients. Fold in the dry fruits gently. Pour into prepared loaf pan or cake tins. Bake for approx 30 mins till the tester inserted at the center of the cake comes out clean. Cool off on the wire rack till its completely cool. (The recipe also called for adding 4 tbsp of caramelized sugar which I did not add.)

Coconut Cookies (Eggless) Ingredients: 4 cups all purpose flour (I used unbleached all purpose flour) 1 and 1/2 cups desiccated coconut 2 cups sugar 1 tea spn baking soda 2 cups butter 1 tea spn cardamom powder Few raisins Method: Preheat the oven at 275F for 10mins. Melt the butter. Add it to all other ingredients(except raisins) and mix. Line the cookie sheet with silver foil (for easy clean up). Make small balls of the dough and keep it on the sheet. Leave around 2 inches space between two cookies. Keep a raisin on top of each ball and slightly push it in the dough. Bake for about 20mins or till done. Makes about 80 cookies BLUEBERRY BUTTERMILK CUP CAKES - TEENPATTI FOODFOOD Tangy blueberry and buttermilk cup cakes - an interesting combination Preparation Time : 15-20 minutes Cooking Time : 30-40 minutes Servings : 4 INGREDIENTS Blueberry jam as required -

Buttermilk 1 cup Butter 3/4 cup Sugar 1 1/3 cups Eggs 4 Vanilla essence 2 teaspoons Refined flour (maida) 2 cups Baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon Lemon rind , grated 1 teaspoon Orange rind, grated 1 teaspoon

METHOD Preheat oven to 180C. Cream butter in a bowl. Add sugar and beat with a hand blender. Break 1 egg at a time, add and beat. Add vanilla essence and continue to beat. Sift refined flour, baking powder and baking soda into the bowl and mix well. Add buttermilk and mix. Add lemon rind and orange rind and mix. Arrange small silicon moulds on a baking tray. Pour the batter into the moulds till half full. Top with tsp blueberry jam. Pour some more batter over the jam and pat the tray on the worktop to level the surface. Put tsp jam on top of batter. Keep the tray in the preheated oven and bake for 20-25 minutes. Check to see if it is done. Cool and serve. 24-carrot gold: Carrot and fresh ginger cake Last updated at 4:13 PM on 26th May 2008

Comments (0) Add to My Stories Share

INGREDIENTS 300g carrots, peeled 100g piece of fresh root ginger 225g unsalted butter, softened 225g light muscovado sugar Grated zest and juice of 1 orange 5 Lion Mark eggs, beaten 150g self-raising white flour 100g self-raising wholemeal flour 2tsp baking powder 1/2tsp ground allspice 50g ground almonds 100g raisins 100g walnuts, roughly chopped FOR THE TOPPING 250g mascarpone cheese Juice of 1/2 orange 1tsp orange zest 2tbsp natural yoghurt 2tbsp maple syrup

METHOD 1. Preheat the oven to 180C/gas 4. Grease a 20cm round, deep cake tin and line with baking parchment. Coarsely grate the carrots and pat them between several layers of kitchen paper to remove excess moisture. 2. Peel the ginger and finely grate into a small dish. Squeeze the ginger to release its juice and put to one side. Put the remaining grated ginger into a large bowl with the butter, sugar, orange zest and juice. Beat until pale and fluffy. Add the eggs, a little at a time, beating well after each addition. Sift the flours, baking powder and allspice into the bowl - tipping the bran bits into the bowl at the end, as you want this fibre in the cake. 3. Fold in the ground almonds, grated carrots, raisins and walnuts, then spoon the mixture into the prepared baking tin, level it with a spoon and bake for about 1-1 1/4 hours, until risen and golden. To test if the cake is cooked, push a skewer into the centre - it should come out clean. Remove the cooked cake from the tin and leave to cool on a wire rack. 4. To make the topping, beat the mascarpone cheese in a bowl. Add the ginger juice you've saved, along with the orange juice, zest, yoghurt and maple syrup, and beat

until smooth. Using a palette knife, spread the topping over the top and sides of the cake and decorate with toasted almond flakes or sugared edible flowers. Keep in a cool place until ready to serve at room temperature. Keep any leftover cake in a Tupperware container in the fridge, because the creamy topping will go off if the cake is kept at room temperature.

Carrot and Ginger Cake Ingredients 175g Dark Brown Soft sugar 175ml Sunflower oil 3 large Eggs, lightly beaten 180g (ish) Grated Carrots 100g Sultanas zest of a large Orange 175g Self raising flour 1tsp of Bicarbonate of soda 1tsp Cinnamon 1tsp Ground ginger thumb sized amount of fresh Ginger, grated 1/2 tsp Nutmeg. 100g Icing sugar 1/2 tsp Mixed spice 1-2tbsp Water Method Preheat the oven to 180C (160C fan) Line your tin, I used a springform 23cm circle cake tin but you could use a loaf tin, a square tin etc.. cooking time will vary though. Add the sugar to a mixing bowl, add the oil followed by the eggs. Mix together with a wooden spoon. Stir in the grated carrots, fresh ginger, sultanas and orange zest. Sift in the flour, bicarb, cinnamon, ginger and nutmeg. Fold all the ingredients together until well combined - should be very runny. Pour mixture into your cake tin and bake for 40 -45 minutes. Insert a skewer to check if it is cooked, if it comes out clean it is done. Leave to cool in the tin for 5 minutes then remove and cool on a wire rack. Mix icing

sugar and mixed spice in a dish with 1-2 tbsp of water. Drizzle over cake as desired. Serve and enjoy.

Dhokla Recipe Dhokla is a very popular Gujarati dish. It is very easy to prepare. Here is Dhokla recipe. Ingredients:

1 cup of rice cup of black gram skinless (urad dal) cup of yogurt 1 cup of warm water Salt to taste 1 one-inch piece ginger 4 green chillies tsp of soda bi-carbonate (baking soda) 1 tbsp of lemon juice 2 tbsp of oil 2 tbsp of coriander leaves

Method:

Roast the rice and the dal on medium heat for four to five minutes. Allow it to cool and then grind into a semi-coarse powder. Put the powder in a bowl. Add yoghurt (little sour) and warm water into the bowl. Mix thoroughly so that no lumps are formed and the batter is of pouring consistency. Add salt and let it ferment for eight to ten hours. Make a paste of ginger and green chillies. Once fermented, mix the ginger, green chilli paste with the batter. Grease the dhokla platter or a thali. Boil water in the steamer/boiler. Pour half of the batter in another vessel. In a small bowl, add one-fourth-tspn soda bi-carbonate, half tspn oil and half tspn lemon juice. Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer. Pour this onto the greased platter and keep it in the steamer to steam for eight to ten minutes. Check with a knife. If the knife comes out clean, it is cooked. Sprinkle some finely chopped coriander leaves and serve hot with green chutney.

Basic Cookie recipe Recipe by Rachel Allen from Rachel Allen Bake! This recipe is a basis for many combinations. Experiment with ingredients flavourings, dried fruits, nuts, spices and even herbs such as lavender to find your favourite. Makes about 35 cookies. Ingredients

225g (8oz) butter, softened 110g (4oz) caster sugar 275g (10oz) plain flour Ground spices or finely grated zest (optional; see Variations below) Method 1Preheat the oven to 170C (325F), Gas Mark 3. 2Cream the butter in a large bowl or in a food mixer until soft. 3Add the sugar and beat until the mixture is light and fluffy. 4Sift in the flour and spices or grated zest (if using) and bring the mixture together to form a dough. 5Using your hands, roll the dough into walnut-sized balls and place them slightly apart on a baking tray (no need to grease or line). Flatten them slightly with the back of a damp fork and bake in the oven for 1315 minutes or until they are light golden brown and slightly firm on top. 6Carefully transfer the cookies to a wire rack to cool.

VARIATIONS Poppy seed: Add 2 tablespoons of poppy seeds to the flour. Lemon: Add the finely grated zest of 1 lemon to the flour. Orange: Add the finely grated zest of 1 orange to the flour. White chocolate and orange: Dip the tops of the orange cookies in 50g (2oz) melted white chocolate, then allow to set on greaseproof paper. Spices (cinnamon, mixed spice, ginger): Add 1 teaspoon of a ground spice to the flour. Crystallised ginger and dark chocolate: Add 25g (1oz) finely chopped crystallised ginger to the flour. When the cookies are baked and cooled, dip the tops in 50g (2oz)

melted dark chocolate, then allow to set on greaseproof paper. Double chocolate chip: Use 250g (9oz) plain flour and add 50g (2oz) sifted cocoa powder to the flour. Bring the dough together and mix in 125g (41/2oz) dark or white chocolate chips. White chocolate and dried cranberry: Add 50g (2oz) chopped dried cranberries to the flour. When the cookies are baked and cooled, dip the tops in 50g (2oz) melted white chocolate and allow to set on greaseproof paper. RACHELS BAKING TIPS Roll leftover dough into a log shape, 23cm (3/411/4in) in diameter, then leave in the fridge for up to 2 weeks, or freeze for up to a couple of months. To bake, cut off slices, about 1cm (1/2in) thick, and cook on a baking tray in a preheated oven. Always remove cookies from their baking trays while still warm otherwise they will stick. Maddur Vade Maddur Vade is popular in a place called Maddur on way to Mysore, India over 60 years. MaddurVade is available in hotels in Karnataka and when you travel to mysore in train you will be able to taste this. This is very crispy, tasty and best munch. Never miss this Give it a try!!!!

Required ingredients Chiroti Rava (small semolina) 1 cup Maida flour 1 cup Rice flour 1 cup Oil or Ghee or vanaspati 3 tspns Green chilies 2 nos or Red chili powder 1 tsp Onions 2nos Curry Leaves -few Oil to fry Salt to taste Preparation Method 1. Mix Rava, maida, rice flour with ghee or hot oil, then add chillies, red chilli powder and curry leaves. 2. Cut onions into thin and long pieces 3. Add onions and salt 4. Now mix everything with little water to a soft dough like chapathi dough 5. Make medium size balls 6. Press it to get round shape by hand on plastic sheet greased with oil 7. Heat oil in pan and drop it 8. Fry both sides in oil till golden brown 9. Remove on tissue paper. Maddur Vade is ready. Serve the hot crispy vade as it is or with coconut chutney.

AFTERNOON TEA CAKE Ingredients 125g/5oz mixture of dried fruit, such as raisins, sultanas, currants, chopped dates and chopped dried apricots 75ml/2fl oz Cointreau, brandy or whisky 200g/7oz butter, plus extra for greasing 150g/5oz caster sugar 1 tbsp sunflower oil 3 free range eggs 250g/9oz flour, sifted 1 tsp baking powder pinch of salt icing sugar, for dusting Preparation method 1. Preheat the oven to 180C/350F/Gas 4. 2. Line the base of a 20cm/8in cake tin with greaseproof paper and rub the sides with butter to grease it.

3. Place the dried fruit and alcohol in a saucepan and bring to the boil. Let it simmer for a few seconds and then pour into a bowl and allow to cool. 4. In a large bowl, beat the butter until soft, add the sugar and beat, then add the oil and the eggs one by one, beating all the time (I usually do this in a food mixer, but an electric hand mixer is just as good. 5. Gently stir in the sifted flour, baking powder, salt, fruit and liqueur. 6. Transfer the cake batter into the prepared tin, smooth the top and cook in the oven for 50 minutes or until a skewer inserted into the cake centre comes out clean. 7. Cool slightly before removing the cake from the tin and finish cooling on a wire rack. Dredge with icing sugar when cool. Chocolate and vanilla marble cake Rachel Allens Ingredients 225 g butter, at room temperature 225 g caster sugar 4 eggs 2 tsp vanilla extract 225 g plain flour 2 tsp baking powder 50 ml milk 50 g cocoa powder, sifted Method 1. Preheat the oven to 180C/gas 4. Butter and flour the sides of a 20cm cake tin and line the base with greaseproof paper. 2. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. 3. Whisk the eggs and vanilla extract together in a small bowl. Gradually add the eggs to the butter mixture, beating all the time. Sift in the flour and baking powder and fold in gently to mix, then add the milk and mix gently to combine. 4. Tip half of the cake mixture into another large bowl and, into this bowl, fold in the sifted cocoa powder. 5. Place the cake mixtures into the prepared tin by alternating spoonfuls of the vanilla batter with the chocolate batter, then with a skewer or similar implement, gently draw swirls through the cake mixture to marblise it. Dont overmix or you wont have that wonderful marble effect. Bake in the oven for 45 minutes or until a skewer inserted into the middle comes out clean. 6. Turn the cake out onto a wire rack and allow to cool before serving.

GONSALVES COCONUT CAKE 300 gm dessicated coconut 300 gm suji or semolina 500 gm sugar 100 gm butter 6-7 eggs (depending on size) 2 tsp baking powder tsp nutmeg powder A little vanilla essence Put a cup of water to a large vessel and let it heat on a slow fire. Once hot, add the sugar. After the sugar has melted, add the butter, then the suji and coconut. Take off the gas. Put in the baking powder and mix well. Add vanilla essence. Beat the eggs well and add to the mixture. Mix well. You can add colours in you like and bake at 350 degree C.

Choco Dip Cookies ( Know Your Flours ) by Tarla Dalal Choco dip cookies, luscious, delicious, chocolicious! i am running out of adjectives to describe these cookies, but in short they are superb!! add chocolate pieces for that extra oomph! Preparation Time: 20 mins Baking Time: 20 to 25 minutesBaking Temperature: 160C (320F) Makes 20 cookies Ingredients 1 1/4 cups self raising flour 1/3 cup milk powder 3/4 cup softened butter 2 tbsp castor sugar 1/4 cup condensed milk plain flour butter for greasing 1/2 cup melted Dark Chocolate Method 1. Sieve the flour. Combine the flour with the milk powder and keep aside. 2. Cream the butter and castor sugar till light and fluffy. Add the condensed milk to it and mix well. 3. Fold in the flour mixture and mix gently to form a soft dough.

4. Refrigerate the dough for about 20 minutes. 5. Divide the dough into 20 equal portions and shape into round cookies using your hands. 6. Place the cookies on a greased baking tray and bake in a pre-heated oven at 160c (320f) for about 15 to 20 minutes. 7. Remove from the baking tray and cool on a wire rack. 8. Dip half of each cookie into the melted chocolate and allow to set on a wire rack. Handy tip: To melt chocolate, break the chocolate into big chunks and melt over double boiler, ensuring water doesnt come in contact with the melted chocolate. You can make zig zag lines using butter icing to make the cookies look more elegant.

Chocolate Chip Cookies by Tarla Dalal Preparation Time : 20 mins. Cooking Time: 20 mins. Makes 20 cookies. Ingredients 1 cup dark chocolate 1/2 cup (60 grams) chopped dark chocolate 1 1/4 cups self raising flour 1/3 cup milk powder 3/4 cup butter, softened 2 tbsp castor sugar 1/4 cup condensed milk Method 1. 2. 3. 4. Melt 1 cup of chocolate over gentle heat and keep aside. Sieve the flour. Combine the flour with the milk powder and keep aside. Cream the butter and castor sugar till light and fluffy. Add the condensed milk and melted chocolate to the butter and sugar mixture and mix well. 5. Fold in the flour mixture and the remaining 1/2 cup chopped chocolate and mix to form a soft dough. 6. Refrigerate the dough for about 20 minutes. 7. Divide the dough into 20 equal portions and shape into round cookies. 8. Place the cookies ona greased baking tray. 9. Bake in a pre-heated oven at 160C (320F) for about 15 to 20 minutes. 10. Remove from the baking tray and cool on a wire rack. 11. Store in an air-tight container.

Best Chocolate Walnut Muffin Ingredients Serves: 12 250g plain flour 50g cocoa powder 300g caster sugar 1/2 teaspoon bicarbonate of soda 2 teaspoons baking powder 1/4 teaspoon salt 300ml milk 1 egg 2 tablespoons vegetable oil 1 teaspoon vanilla essence 175g chocolate chips 75g chopped walnuts 50g whole almonds 4 tablespoons brown/demarara sugar

Preparation method Prep: 15 mins | Cook: 25 mins Preheat the oven to 180 C. Grease muffin tin or line with paper muffin liners. In a medium bowl, sift together flour, cocoa, sugar, baking powder, bicarbonate of soda and salt. In a large bowl combine milk, egg, oil and vanilla. Mix dry ingredients to large bowl; mix well. Add chocolate chips and walnuts, stir well.

Fill muffin liners 3/4 full. Poke almonds into tops of unbaked muffins. Sprinkle muffins with demerara sugar. Bake for 20 to 25 minutes, or until a skewer inserted in centre comes out clean.

Chocolate Chip Muffins These chocolate chip muffins are so simple and quick to make, children will only require minimal supervision. To make them you will need ; INGREDIENTS 4oz unsalted butter 4oz caster sugar 4oz self-raising flour 2 medium eggs, beaten

100g packet of milk or plain chocolate chips

METHOD Preheat the oven to 180C. Line a muffin tin with 12 paper bun cases. Cream together the butter and sugar until soft and fluffy. Sieve the flour in bit by bit beating in between. Gradually beat in the eggs. Stir in the chocolate chips. Divide the mixture between the paper cases. Bake in the centre of the oven for about 20 minutes until firm to the touch. Allow to cool on a wire rack. Store in an airtight container.

White Chocolate Muffins To make a batch of a dozen delicious white chocolate muffins you will need to collect together the following ; INGREDIENTS 11oz/325g self-raising flour, sieved 4oz/125g white chocolate, finely chopped, or white chocolate chips 7oz/200g golden caster sugar 7oz/200g unsalted butter or baking margarine, melted 3 large eggs, beaten 4fl oz/125ml soured cream 1 tsp vanilla extract Icing sugar, optional (to decorate)

METHOD Preheat the oven to 180C, 350F, Gas 4. Line a bun tin with 12 paper bun cases. Sieve the flour into a large mixing bowl. Add the chopped white chocolate or drops and the sugar and stir until well combined. In a large jug whisk together the melted butter, soured cream, beaten eggs and vanilla extract. Make a well in the centre of the dry ingredients and pour in the wet ingredients from the jug. Stir with a wooden spoon until the mixture is well combined, but as with all muffin recipes take care not to over mix. Using a metal tablespoon carefully divide the mixture between the 12 paper cases. Bake in the centre of the preheated oven for about 20-25 minutes until golden brown and firm to the touch. Remove from the oven and transfer the muffins to a wire cooling rack. If you like, dust with icing sugar, and serve. If not eaten the same day they can be store in an airtight container. Enjoy! These went down extremely well with my family!

HOMEMADE CHOCOLATE RECIPE

Ingredients Required for Homemade Chocolate Recipe Milk Powder 1 Cup, Butter 50 grams, Sugar 3/4 Cup, Cocoa Powder 1/4 Cup

Water 1/2 Cup

Homemade Chocolate Recipe Method

Take a bowl. Add sugar and water to it. Now heat the bowl on a medium flame and stir the mixture well until sugar syrup becomes slightly thicker (3 to 5minutes). Now turn off the flame and add milk powder, cocoa powder and butter to the mixture. You can even add some nuts to this mixture.(optional). Stir the mixture well. Pour this mixture this in chocolate moulds and deep-freeze them. After 10 to 15 minutes, take them out and remove the chocolate from the moulds into a separate plate. Your homemade chocolate is ready for serving.

EGGLESS CHOCOLATE CAKE RECIPE Ingredients Required for Preparing Eggless Chocolate Cake Maida 150 grams Milk 1 Cup Condensed Milk 1/3 tin Coco Powder 15 grams Butter 60 grams Sugar 1/2 Cup Baking Powder 1 tsp Baking Soda 1 tsp Vanilla Essence 1/2 tsp Salt pinch Method for Preparing Eggless Chocolate Cake Take a bowl and add sifted maida to it. Add coco powder, baking powder, baking soda, and salt to it and mix well. Add condensed milk, butter and sugar to it and beat it well, until the mixture turns into fluffy.

Now add milk and vanilla essence to it. Beat the mixture well until the mixture turns smooth and light. Take a baking dish and grease it. Add the mixture to it. Pre-heat the oven for 10 minutes. Now place the baking dish in the oven and bake it for 30 minutes at 180 degrees centigrade. Remove the baking dish from the oven and keep it aside for cooling. Once it gets cool, take it into a separate dish and cut it into pieces. Your Eggless Chocolate Cake is ready to get served.

1 CUP BUTTER = 240 GMS Ingredients Required for Preparing Coconut Cake All Purpose Flour (Maida) 2 cups, Baking Powder 1 tsp ,

Unsweetened Desiccated Coconut 1-1/2 Cup Softened Unsalted Butter 1 Cup, Granulated Sugar 1-1/3 Cups, Eggs 3, Salt 1/2 tsp Vanilla Essence 1 tsp Whole Milk 1 Cup

Method for Preparing Coconut Cake Take a 10 by 2 inch round cake pan and grease it. Line the bottom of the pan with parchment paper and grease it. Dust the pan with flour. Take a bowl and add all purpose flour, baking powder and salt. Now mix them well. Add butter to this mixture and beat it with a mixer till it turns creamy. Next add the sugar and beat it gradually on a medium speed till the mixture turns pale and smooth. Now add vanilla essence, eggs, and milk to the mixture and keep on stirring.

Continue beating with mixer until the mixture turns soft. Now add 1 cup desiccated coconut and stir it. Now pour this mixture into the round cake pan, which we have dusted with flour and spread it uniformly Put this pan in a preheated oven and bake it until it turn into golden brown color (say for 50 minutes) at 175 degrees centigrade. Remove the pan from the oven and keep aside for cooling. Once the pan cools, invert it onto a plate and remove the paper on the cake. Sprinkle the remaining coconut powder on the top of the cake. Make it into slices. Your Coconut cake is ready.

COCONUT MACAROONS Coconut Macaroons: 4 large (120 grams)eggwhites, at room temperature 1 cup (200 grams) granulated whitesugar 1/4 teaspoon salt 1 teaspoon purevanillaextract 1/2 cup (60 grams) cakeflour, sifted 3 cups (300 grams) sweetened shreddedcoconut Coconut Macaroons:In a heatproof bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm. Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper.

Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to20 minutesor until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool. Makes about 2 dozen Macaroons.

Read more:http://www.joyofbaking.com/CoconutMacaroons.html#ixzz1eRJb92VZ

WHOLEWHEAT CARROT BROWNIE Ingredients: 1 cup wholewheat flour 1 cup shredded carrot 2 tbsp. cocoa powder 3/4 cup light brown sugar 1/4 cup oil 1/4 cup yogurt/curd 1 tsp. cinnamon powder 1/2 cup nuts (cashew/almonds/walnuts) 1/2 tsp. baking powder Method; Wash peel and shred two medium size carrots to make cup. Chop the nuts coarsely. Heat a oil in a wok and add the shredded carrots in it, cook for 2 minutes at low flame. Add cocoa powder, brown sugar and cook for one more minute. Take off the flame and let it cool. Take large vessel and add the wholewheat flour, baking powder, cinnamon powder and mix well. Add yogurt and the chopped nuts in the cooked carrot mixture. Pour the liquid mixture in the dry flour mix. Mix it lightly and pour the brownie batter in the baking tin. Bake it at 190C for about 20 minutes or till the knife comes out clean when inserted in the batter. A word of caution: The flavors of a freshly baked Brownie is hard to resist, but hold off, let it cool completely before slicing it to get neat squares. I could not resist the temptation and the slices did not come out picture perfect. But then square or not a brownie is a brownienom..nom

CHOCOLATE CUPCAKES BY Sanjeev Kapoor Ingredients Dark chocolate, chopped 60 grams Salted butter 100 grams Powdered sugar, sifted 1 1/2 cups Eggs, separated 4 Refined flour (maida) 1 3/4 cups Baking powder 3 teaspoons Milk 1/2 cup Vanilla essence 2 teaspoons Cocoa powder 2 tablespoons White chocolate, cut into strips 60 grams Icing sugar for dusting

Method

Preheat oven to 180C. Lightly grease the muffin moulds. Melt the chocolate in the microwave for one minute. Heat a five tablespoons of water and add to the melted chocolate and whisk till well blended. Place the butter in a bowl and sift the powdered sugar into it and whisk together. Break two eggs and add to the butter-sugar mixture and blend with a hand blender. Break two more eggs and add. Blend till well blended. Add the chocolate mixture and mix well. Sift refined flour and baking powder into the bowl and continue to blend with the hand blender. Add milk and vanilla essence blend again. Sift cocoa powder into the bowl and blend till everything gets mixed properly. Place two strips of white chocolate at the base of the moulds. Pour the batter over till the moulds are three fourths full. Put some more white chocolate strips on top. Place the moulds in the preheated oven and bake for twenty five to thirty minutes. Check with a skewer. If it comes out clean the cupcakes are done. If they are not done bake for five minutes more. Cool, de-mould and serve dredged with icing sugar. http://www.curryvideo.com/dark-chocolate-orange-cake-sanjeev-kapoor-3/ BOILED BRUIT CAKE (EASY & DELICIOUS) This is super duper easy fruit cake to make ..let cool and spread with butter YUMMMM 55gm (2oz) butter 220 gm (8oz) sugar 1 cup of milk 170 gm sultanas (6oz) but I also add dates and apricots and walnuts as well as the 170 gms sultanas 220 gms (8oz) self-raising flour...I use organic self raising flour 1 egg lightly beaten put butter, milk, sugar, fruit on stove bring to boil ...take off heat and let completely cool...stir in flour a little at a time, lastly add beaten egg, then walnuts...put in lined tin cook for 1 1/2 hour or so ...just keep an on it, it may take a little less time than that...let completely cool once its out of oven, spread liberally with butter and eatttttttttttttttttttt YUM with a nice hot cup of tea ^_^ Never Fail Fruit Cake This one is all fruit, hardly any cake and absolutely delicious! Keep it in the refrigerator indefinitely. Ready in 1 hour 50 mins Ingredients Serves: 30 500g glace cherries 500g candied pineapple 400g pitted dates 450g chopped pecans

900g desiccated coconut 3 tablespoons plain flour 2 (397g) tins condensed sweetened milk Preparation method Prep: 20 mins | Cook: 1 hour 30 mins

Preheat oven to 150 C / Gas mark 2. Lightly grease a 25cm (10 in) tube cake tin. Line bottom of tin with greased baking parchment. Set aside. Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well. Pack firmly in prepared tube tin. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of tin. When barely warm, remove tube bottom and parchment from cake. And for the finishing touch... For a traditional Christmas cake finish, top with shop-bought marzipan or try this recipe. For a speedy finish, you can then top it with a variety of glace fruits, dried fruits and/or nuts, or use ready to roll icing. For a homemade touch, try this royal icing recipe.

Nell's Irish Boiled Cake ***** easy A great tasting and easy to make fruitcake. Ready in 1 hour 15 mins Ingredients Serves: 12 150g (5oz) sultanas 75g (3oz) dried currants 175g (6oz) brown sugar 115g (4oz) butter 250ml (8 fl oz) water 4 tablespoons dry sherry 125g (4 1/4 oz) wholemeal flour 125g (4 1/4 oz) plain flour 1 1/2 teaspoons baking powder 1/8 teaspoon salt 1 teaspoon ground cinnamon

Preparation method Prep: 30 mins | Cook: 45 mins

1. In a medium saucepan, combine the sultanas, currants, brown sugar, butter and water. Cook over medium heat, stirring occasionally, until boiling. Boil for 20 minutes, then remove from heat and set aside to cool. 2. Preheat oven to 180 degrees C (gas mark 4). Grease a loaf tin or 20cm round cake tin. 3. In a medium bowl, stir together the wholemeal flour, plain flour, baking powder, salt and cinnamon. Add the boiled ingredients along with the sherry, mix until well blended. Pour the mixture into the prepared tin. 4. Bake for 45 minutes in the preheated oven, then reduce the oven temperature to 160 degrees C (gas mark 3) and bake 15 more minutes, or until a skewer inserted comes out clean. 5. Cool, store in an empty biscuit box to retain freshness.

Apple and Walnut Cake ****** A delicious recipe, if you are like me and love apples and walnuts... Ready in 1 hour Ingredients Serves: 8 250g (8 oz) plain flour 2 teaspoons ground cinnamon 1 teaspoon bicarbonate of soda 1/2 teaspoon salt 300g (10 oz) caster sugar 1 teaspoon vanilla extract 3 tablespoons water 200ml light oil 3 eggs, lightly beaten 3 apples, peeled, cored and quartered, 125g (4 oz) chopped walnuts, Preparation method Prep: 10 mins | Cook: 50 mins

1. Pre-heat oven to 190 degrees C / Gas mark 5. Grease a 9 inch / 23cm cake tin. 2. Sift together the flour, cinnamon, bicarbonate of soda and salt. 3. Add in sugar, vanilla, water, oil and eggs; mix until well-blended. 4. Stir in apple quarters and chopped walnuts. 5. Pour into tin and bake for 50 minutes or until a knife inserted into the middle comes out clean. 6. Cool on a wire rack before serving.

Orange and Apricot Fruit Loaf This is a very nice, soft loaf which will warm you up with a cuppa on a cold, rainy day! It smells fantastic while it is baking. Ingredients Serves: 12 80g sultanas, chopped 30g or 2 tablespoons of chopped dried apricots zest of 1 orange 2 tablespoons orange juice 120g caster sugar 50g butter 1 egg, beaten slightly 250g self-raising flour 180ml milk Preparation method Prep: 15 mins | Cook: 40 mins Preheat oven to 180 degrees C / Gas mark 4. loaf tin. In a small bowl, combine sultanas, apricots, orange zest and orange juice. Let stand for 10 minutes. In a large bowl, cream butter and sugar together. Beat in egg. Stir in fruit. Stir in flour alternately with milk. Pour mixture into the prepared tin. Bake in preheated oven for 40 to 45 minutes, or until a skewer inserted into centre of loaf comes out clean. Serve sliced and buttered with a pot of tea. Christmas fruitcake ***** easy Lightly grease a 23x12cm (9x5 in)

This fruit cake needs no aging. Ingredients Serves: 12 175g candied orange peel 60 gms coarsely chopped walnuts 70g raisins 70g sultanas 2 tablespoons plain flour 125g butter, softened 100g caster sugar 2 1/2 tablespoons honey 2 eggs 1 1/2 tablespoons single cream 2 tablespoons dark rum

1 teaspoon vanilla extract (Christmas fruit cake) 200g plain flour 1/2 teaspoon baking powder Prep: 25 mins | Cook: 55 mins

Preparation method flour. Set aside.

1. Toss the candied orange peel, walnuts, raisins and sultanas with 2 tablespoons 2. In a large bowl, cream the butter with the sugar and honey. Beat in the egg, then the cream or milk, rum and vanilla. Stir together the remaining flour and the baking powder; beat into the creamed mixture. Stir in the fruits and nuts. Turn the cake mixture into a greased and floured 1 lb loaf tin. 3. Bake in a preheated 180 C / Gas 4 oven for 10 minutes. Lower the heat to 170 C / Gas 3. Bake the cake 45 minutes longer, or until it tests done with a skewer. Transfer to a rack to cool. Boiled fruit loaf - very quick & easy ****

A recipe that has been handed down through my family - a very nice cake to have when you want to sit down on the couch with a cup of tea. Beats bought cakes any day! Ingredients Serves: 8 200g sultanas 250ml milk 200g sugar 125g Stork Margarine 250g Be-Ro Self Raising Flour 1 egg 1 teaspoon cinnamon (optional) Preparation method Prep: 15 mins | Cook: 1 hour

Preheat the oven to 160 degrees C. Put sultanas, milk, margarine and sugar in pan, bring to boil stirring all the time. Once it has came to the boil, turn hob off. Leave to cool for 10 minutes. Fold in the flour and mix well, add egg and mix again. Pour into a greased loaf tin and put in a pre-heated oven at 160 degrees for 1hr. http://www.yummly.com/recipe/Date-Loaf-Cake-Allrecipes

Wonderful Date and Nut Mini Loaf Breads 2 cups flour 1 tbsp baking powder 1/4 tsp salt 1 tsp cinnamon 1/4 tsp allspice 1cup dates (pitted, chopped) 1 cup chopped pecans
Set oven to 350 degrees F.

1/2 cup butter (softened) 1 cup sugar 2 eggs 1 tsp vanilla 1/4 tsp almond extract 2/3 cup milk

Grease four 6x3-inch mini loaf pans. In a bowl sift first 5 ingredients. Combine 1/4 of the flour mixture with the chopped dates and nuts; toss to coat. In another bowl combine butter and sugar; beat with an electric mixer until light and fluffy. Add in eggs and beat well then add in the vanilla, almond extract, and beat for another 2-3 minutes. Add in dry ingredients alternately with milk beating after each addition. Fold in the dates/flour mixture by hand, then spoon into prepared mini loaf pans. Bake for 25-30 minutes or until loaves test done.

Carrot Cake - Fruited Carrot Loaf or Christmas Muffins 21/4 cups f flour 1 tsp baking powder 1 tsp baking soda 1 tsp cinnam on 1/2 tsp salt 3 eggs 1 &1/2 cups sugar 3/4 cup ve getable oil In bowl: beat eggs until smooth and creamy, add sugar, oil, milk, vanilla and beat well. In large bowl combine and whisk together flour, baking powder, baking soda, cinnamon and salt. Make well in dry ingredients, add the egg mixture mixing until thoroughly combined. Stir in grated carrots, coconut, raisins and pecans. Pour into two greased loaf pans ( approximately 9 x 5 and preferably lined) baking in a 350 oven 60 - 70 minute. (ovens vary). Remove from oven, place on wire rack until cooled completely. Remove from pan, wrap in foil, refrigerate overnight before slicing. 1/2 cup milk 1 tsp vanilla 2 cups carrots (grated) 1 cup flaked coconut 1/2 cup raisins 1/2 cup pecans (chopped)

CHERRY NUT POUND CAKE

Half lb

2 cups chopped walnuts 2 cups flour 1 tsp baking powder 6-8 ozs maraschino cherries (drained and chopped)

pound butter (softened) 2 cups sugar 4 eggs 1 cup sour cream 1 tsp vanilla

1 2 3 4 5 6
BOILED FRUIT CAKE
Ingredients

Cream the butter and sugar together. Add the eggs one at a time, mixing after each one. Add sour cream, vanilla, and remaining ingredients. Mix just until moist. Pour into a greased 10" round pan. Bake at 350 (180 C) for one hour.

3 Cups Dried Mixed Fruit 1 Cup Sugar 125 grams Marg/butter 1 Teaspoon Bi-Carb Soda

1 Teaspoon Mixed Spice 1 Cups Cold Water 2 Eggs 2 cups Flour 1 tsp Baking Powder Method - remove from stove and leave to cool

well and place in a deep 6-8 inch baking tin and Bake in oven at 160C for one and a half hours. OLD FASHIONED BOILED FRUIT CAKE

Ingredients

1lb dried fruit (mixed or whatever you prefer) 1 cup water 1 cup sugar (brown is best but white is fine) 4 oz butter (or marg) 2 eggs. beaten 2 cups SR flour 1 tsp mixed spice (optional) 1 tsp cinnamon (optional) 2 oz chopped nuts (optional) 4 oz chopped glace cherries (optional)

Method
medium heat until the butter has melted. Leave to cool as long as possible as the liquid will be soaked up by the fruit making it all fat and juicy! When ready stir in the beaten eggs and the flour and mix well. At this point you can add any of the optional ingredients. If you are making the cake for Christmas then the spices and the cherries are a nice addition. I have even used this recipe for Wedding cakes (I am a qualified confectioner) and it is lovely as it

keeps moist for so long.

Bake in a moderate oven (Gas mark 4 180 C) for approx. 1 1/2 hours until a knife comes out clean. If it is getting dark on top but it is not fully baked then cover with some tin foil. When baked leave to cool in the tin before turning out. Enjoy. (This is a very very old recipe from my grandmother. It is simple yet delicious. Suitable for all occasions even a wedding! Always use the same size cup throughout)

Easiest Rich Fruit Cake Ever

Ingredients

FOR THE CAKE 8ozs self raising flour 4ozs sugar(brown is best) 1 lbs dried fruit (mixed or whatever you prefer) 4 ozs glace cherries. halved 2 eggs 4 ozs butter or margarine(melted 2teaspoons mixed spice pinch salt 1 teacup milk few drops Vanilla Extract

Method

th a wooden spoon.

Tips

cool completely before cutting (if you can wait) There isnt an easier cake to make, by adding brandy or sherry it is even good enough for a Christmas cake. My son first made this when he was only four.

This is a great cake for beginners only need a bowl and a wooden spoon go on impress the mother-in-law.

Centigrade Farenheit Gas Mark Description 140C 275F 1 Very Cool 150C 300F 2 Cool 160C 325F 3 Warm 180C 350F 4 Moderate 190C 375F 5 Fairly Hot 200C 400F 6 Fairly Hot 220C 425F 7 Hot 230C 450F 8 Very Hot 240C 475F 9 Very Hot Nickos fried donuts
Ingredients: 1 egg 1/2 cup milk 1/2 cup sugar 1/4 cup melted butter 1/2 tsp salt 1 tsp Baking powder 3 cups flour 1 tsp.ground nutmeg DONUT SUGAR 1 cup sugar 1/4 cup cinnamon

http://www.youtube.com/watch?v=me5zyqYfx bk&feature=watch_response

Nickos marble cake Ingredients: 200g butter, softened 1 cup caster sugar 1 tsp vanilla essence 3 eggs 2 cups self-raising flour 1/2 cup milk 2-3 drops pink liquid food colouring 1 tbs cocoa powder, sifted Bake at 180 deg for 35/40 min.

Sarah's Boiled Fruit Cake

Ingredients

INGREDIENTS 12 oz *Mixed dried fruit-tropical is good 4 oz *Margarine 6 oz *Brown sugar 1 tin *Crushed pineapple in fruit juice or coarsely chop a tin of pineapple in food processor 8 oz Brown Flour 2 tsp Baking powder 2 Eggs. beaten 2 tsp *Mixed spice 1 tsp Bicarbonate of soda
Cooking-Time: 1hrs 30 mins Method whole in the middle (the cake will cook within 45 mins). Put all ingredients marked with a * in a large saucepan and boil for around 3 mins. Allow to cool. Stir in eggs then flour and bicarbonae of soda. Stir until well combined. Pour into tin. (Given to me by Sarah Edmondson 15 years ago. Very easy. Good alternative to Xmas cake if you run out of time.)

http://www.tobuws.co.jp/en/about/heritagelist.html

Boiled Fruit CakeRecipe for Boiled Fruit Cake: Put on to boil: 375g Mixed Dried Fruit, 1 cup of sultanas, 2 cups of milk, 120 grams butter, 1 cup of sugar. When boiling add 1 tsp bi carb soda and boil for 1 minute. When cool add: 1 cup plain flour, 1 cup self raising flour, 1 tsp each of mixed spice and cinnamon. Lastly add 2 well beaten eggs. Cook for 1 1/2 to 2 hours in a moderate oven.

Spicy Sultana Loaf (eggless & dairy free)

This is a boiled fruit loaf. You could use any sort of fruit you fancy in it. Substitute the butter for margarine and it is dairy free as well as egg free ..
Ingredients Serves: 8 1 cup (250ml) water 1 cup (220g) sugar 1 teaspoon mixed spice 225g sultanas (or any mixed fruit) 2 tablespoons butter or margarine 1 cups (185g) flour 1 teaspoon baking soda

Preparation method
Prep: 45 minutes | Cook: 1 hour preheat oven to 180 degrees C. Put into saucepan - the water, fruit, butter and spice. Bring to boil, and let cool.

Add the flour and baking soda. Pour into lined loaf tin and bake for 1 hour and check to see if done.

BOILED FRUIT CAKE Ingredients: 500g mixed fruit 1 cup brown sugar 1 cup of water 125g margerine 1 tsp mixed spice 1/4 cup of brandy pinch of salt

Boil above ingredients together for 5 mins. Cool. (Boiled fruit cake contd.) 2 beaten eggs 1 tsp bicarb - dissolved in a bit of boiling water. Add these two ingredients to cold fruit mix. Lastly add 2 cups of cake flour. Pour into greased pan and bake at 180C for 1 hour. Decorate if desired. ----------------------------------------------------------------------------------------------------------------------

Boiled Raisin Cake

Sometimes you want a cake which isn't too sweet. This raisin cake perfect with coffee or tea and a wonderful departure from the typically sweet holiday goodies. Ready in 55 minutes Ingredients Serves: 8 1 cup raisins 2 cups (500ml) water 125g butter 1 teaspoon bicarb soda 1/2 teaspoon salt 1 cup (220g) white sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup chopped walnuts 1 3/4 cups (220g) plain flour Preparation method Prep: 20 minutes | Cook: 35 minutes 1. Preheat oven to 180 degrees C. Lightly grease one 25x25cm baking pan. 2. In a large saucepan boil the raisins with the water for 10 minutes. Add the butter and let cool. 3. In the same pan add the flour, bicarb soda, salt, sugar, cinnamon, nutmeg and chopped nuts (optional), mix well and pour batter into baking pan Bake for 35 minutes. -----------------------------------------

Moist Raisin Cake

The secret to a great raisin cake is to plump up the raisins in boiling water before adding to the batter. This is a great snack for guests with tea.

Ingredients Serves: 24 2 cups raisins 1 litre water 250g butter 1 1/2 cups (330g) white sugar 1/2 cup (90g) packed brown sugar 3 1/4 cups (400g) plain flour 2 teaspoons salt 2 teaspoons ground cinnamon 2 teaspoons bicarb soda 1 cup chopped walnuts

Preparation method Prep: 30 minutes | Cook: 45 minutes Preheat oven to 180 degrees C. Grease and flour a 20x30cm pan. In a saucepan combine raisins and water. Bring to a boil and let boil for 10 minutes. Remove from heat and add butter, sugar and brown sugar. Stir to mix and allow to cool.

In a large bowl, mix the flour, salt, cinnamon and bicarb soda. Add the raisin mixture and the nuts. Stir together until smooth.

Pour batter into pan. Bake for 35 to 45 minutes or until a toothpick inserted into the cake comes out clean.

Boiled Fruitcake

This recipe produces a really moist fruit cake it was given to me by my mom, and it's really easy. My mom uses it for Christmas cake by icing it. I use it for birthdays, Christmas, or just for a treat."

Ingredients

12 ounces candied mixed fruit 5 ounces glace cherries, roughly chopped 2 ounces candied mixed citrus peel 2 ounces chopped walnuts 3/4 cup butter 1 teaspoon ground allspice 1/2 teaspoon baking soda 1 cup milk 12 ounces sifted self-rising flour 2 eggs 1 1/2 cups white sugar Directions 1. Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper. 2. Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature. 3. Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper. 4. Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.

Best Ever Fruitcake recipe 1/2 pound dates (224 grams) 1/4 pound almonds 1 pound pecans 1/2 pound walnuts 1/2 pound candied pineapple 1/2 pound candied cherries 1/4 cup molasses 1/4 pound butter 1 cup flour 1/4 cup granulated sugar 1/4 cup whiskey 1/4 cup brandy 3 eggs 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon vanilla extract 1/2 teaspoon orange extract 1/2 teaspoon lemon extract Important: Do not use mixed fruit. Buy pineapple and cherries separately. Heat oven to 300 degrees F. Chop pineapple, cherries and dates and lightly coat with flour. Chop nuts. Beat sugar and butter together. Add eggs, one at a time. Add molasses, then whiskey and brandy. Add spices. Stir in flour and fruit, then nuts. Bake in loaf pans for one hour.
50 grams 100 grams 250 grams 500 grams 1 kilo 1/2 ounce 1 ounce 1/4 pound 1/2 pound 1 pound = 1.765 ounces = 3 1/2 ounces = 8.825 ounces = 1 pound + 1.65 ounces = 2 pounds + 3.3 ounces = 14 grams = 28.35 grams = 113.4 grams = 226.8 grams = 454 grams

Quick and Easy Fruit Cake It can be satisfying to put in all the effort and involvement of making a serious cake for a special occasion, but there are times when its just easier to churn out a quick cake. This recipe makes quite a moist cake, which is not as heavy as a traditional fruit cake. To Make the Cake To bake this cake, you will need a 7" (18cm) square or 8" (20cm) round cake tin (the type with the push out bottom is easiest to use). Ingredients

120g/4oz Margarine 170g/6oz Sugar 340g/14oz Dried fruit - this can be a mixture of raisins, sultanas, cherries, peel... whatever you fancy! 225ml/8floz Water 1tsp Bicarbonate of soda 1 half tsp Mixed spice 2 Beaten Eggs 120g/4oz Plain flour 120g/4oz Self-raising Flour Pinch of Salt

Method 1. Preheat the oven to 350F/180C/Gas Mark 4 (the middle bottom right hand oven of a four-door Aga, if you're that lucky). 2. Prepare the tin by applying a thin layer of margarine and lining with two layers of greaseproof paper. 3. Put the margarine, sugar, fruit, water, bicarbonate of soda and mixed spice in a saucepan over a moderate heat. Bring to boil and simmer for one minute. 4. Pour into a mixing bowl and allow to cool1. 5. Add eggs, flour and salt to cooled mixture. Mix well and pour into prepared tin. 6. Bake for about an hour and a quarter. You may need to put brown paper over the top if the cake starts to singe before it is cooked throughout. 7. The cake is ready when an inserted skewer comes out clean - leave to cool on a wire rack. 8. Eat! This is a very forgiving recipe; you don't even have to be very precise with the measuring out. The cake should keep for a couple of months wrapped in aluminium foil in a tin, and can be 'spiked' with brandy (or whatever you fancy) before being covered in marzipan and icing for Christmas. Unlike more traditional fruit cake recipes, you can eat it straight away if you want to, without even waiting for it to cool completely.

To Spike a Cake Take a skewer and insert it into the cake about a dozen times in an evenly spaced pattern. Then pour a tablespoon or two of brandy over the surface of the cake. Wrap it up in aluminium foil and leave for a few days, then pour more alcohol over it, and wrap it up and put it away again. It can be given several doses, depending on preference, and on whether you have any brandy left.
1

You need to allow the mixture to cool because if it is still very hot when you add the eggs, they may cook straight away, and the cake won't rise properly. Remarks quick and easy fruit cake Post: 1

Posted Jun 7, 2009 by fishinbikindrinkin ive made this cake loads of times and it always turns out absolutely gorgeous. however,one thing you must do is to double or triple line your cake tin and cover the top of the cake after about 45 mins otherwise the cake WILL burn. i would also recommend soaking the fruit in juice (orange,apple or whatever) as this makes the cake even more succulent. i also sprinkle the top with brown/demerara sugar before baking just to give a little crunch. all in all a very simple but delicous cake you can make in a couple of hours..

Carrot Fruit Ring

Ingredients

1 cup vegetable oil 1 cup white sugar 1 cup packed brown sugar 4 eggs 3 cups finely grated carrots 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 1 cup raisins 1 cup candied cherries, halved 1 cup candied mixed fruit 1 cup dates, pitted and chopped 1 cup coarsely chopped walnuts 1/2 cup all-purpose flour

Directions for carrot fruit ring 1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan. 2. Beat the vegetable oil with the white and brown sugars. Beat in the eggs one at a time. Stir in the grated carrots. Add the 2/12 cups flour, baking soda, baking powder, ground cinnamon, and salt. Stir until just moistened. 3. Toss the raisins, candied cherries, candied mixed fruit, chopped dates, and the chopped walnuts with the remaining 1/2 cup flour. Stir to coat. Add fruit and nut mixture to the batter and stir until combined. Pour batter into the prepared pan. 4. Bake at 325 degrees F (165 degrees C) for 1 1/2 hours. ----------------------------------------------------------------------------------------------------------------

Easy Fruit Cake Recipe

Yields about 36 pieces (6cm by 4.5cm by 2cm) We recommend making this cake at least a few days before serving as the flavour and texture improve over time. This cake contains sherry, but you could substitute brandy, rum, whiskey or water if preferred. We have specified the types of dried fruit, glace fruit and nuts that we use in the cake. If you don't wish to use a fruit or nut that we've specified, we suggest that you replace it with an equivalent quantity of something similar. For example, the pecans could be replaced with walnuts and the glace cherries could be replaced with glace apricots. When chopping the dates, prunes and pecans, cut them into pieces about the size of a raisin. We use a 20ml tablespoon and 250ml measuring cup for all of our recipes. 125g butter, roughly chopped (if using unsalted butter, add 1/4 teaspoon fine table salt) 170g (3/4 cup, lightly packed) brown sugar 125ml (1/2 cup) sweet sherry 125ml (1/2 cup) water 200g (1 cup plus 1 1/2 tablespoons) raisins 200g (1 cup plus 1 1/2 tablespoons) sultanas 100g glace cherries, chopped into thirds (slightly rounded 1/2 cup) 50g (about 7) deseeded dried dates, chopped 50g (about 7) deseeded prunes (dried plums), chopped 1 teaspoon ground mixed spice (a combination of cinnamon, allspice and nutmeg) 1 teaspoon bicarbonate of soda 150g (1 cup) plain flour 150g (1 cup) self-raising flour 50g (rounded 1/3 cup) chopped/broken pecans 2 large eggs, lightly beaten with a fork (we use eggs with a minimum weight of 59g)

(easy fruit-cake recipe) Grease the base and sides of a deep 19cm (inside side measurement) square cake pan. We use a silver-coloured cake pan; if a dark-coloured pan is used the sides and base of the fruit cake may overbrown. Line the base and sides of the pan with three layers of baking paper, extending the paper about 2.5cm above the top of the pan. Place butter, brown sugar, sherry, water, raisins, sultanas, cherries, dates, prunes, mixed spice and bicarbonate of soda in a large saucepan. Place saucepan over medium-high heat, stirring occasionally. Remove saucepan from heat as soon as the mixture boils (most or all of the fruit will be covered by a layer of foamy bubbles). Transfer mixture to a large heatproof bowl, or leave in the saucepan (the cake batter can be mixed in the saucepan if desired). Set mixture aside for about 40 minutes to cool to lukewarm or room temperature. While the fruit mixture is cooling, adjust the oven rack to the lower half of the oven, so the top of the cake will be in the centre of the oven. Preheat oven to 160 degrees Celsius. We find that the cake cooks more evenly when the oven fan is off. If you have a fan-forced oven and are unable to turn the fan off, preheat your oven to 140 degrees Celsius. Place the plain flour and self-raising flour in a medium bowl, stir until well combined, and set aside. exclusivelyfood.com.au After the fruit mixture has cooled for about 40 minutes, add the pecans and lightly beaten eggs. Stir until well combined. Add the combined flours and stir until the flour is completely incorporated. Transfer mixture to the prepared pan. Smooth the surface of the mixture with a spatula or the back of a spoon. Bake for about 1 1/2 hours, or until a thin-bladed knife inserted into the centre of the cake comes out without any batter attached. Leave cake in pan, loosely cover with greaseproof paper, and then tightly wrap in a clean tea towel. Place wrapped cake on a wire rack and leave until completely cooled (this will probably take at least six hours). Remove cooled cake from pan and store in an airtight container. If storing the cake for an extended time, we store it in the refrigerator. Cut the cake into pieces with a sharp serrated knife. www.exclusivelyfood.com.au

My Easy and Delicious Country Fruit Cake

This is a favourite recipe of mine and my family, and apart from being absolutely delicious, the preparation time for this cake is only about ten to fifteen minutes, plus about one hour and fifteen minutes actual baking time. You will need an 8 inch cake tin and ideally some greaseproof paper for this recipe. Ingredients 1 pound of self-raising flour 450 gmsr 1 pound of sultanas or mixed fruit 8 oz butter 8 ounces = 226 grams 8oz caster sugar 8 tablespoons of milk 4 large eggs 4 oz chopped nuts, (optional, if nuts not used top up with equal weight of dried fruit or halved glace cherries). 4 ounces = 113 grams

Method Pre-heat your oven to 165 degrees Celsius, (if you have a fan operated oven reduce this to 155 degrees Celsius). Mix all of the ingredients together (an electric mixer will be the easiest and quickest way of doing this). Grease your lightly with oil, then wipe out any surplus with kitchen roll. Cut out a square of greaseproof paper the same size as the base of your tin, (in this case 8" x 8"). Place this in the base of the tin and lightly oil the surface of the paper, before again carefully wiping out any surplus using kitchen roll. Pour your cake mixture into the tin and smooth out the surface with a spoon that has been dipped in hot water (to avoid the cake mixture sticking to the back of the spoon). Place the tin in the centre of the oven and bake for initially one hour. At this point insert a skewer into the centre of the cake to check if the cake has cooked through. If the skewer comes out clean remove the cake from the oven. if any cake mixture remains on the skewer return the cake to the oven and check again at 10 minute intervals until the skewer comes out clean. Cool in tin for five minutes, run a round ended knife around the sides, and then carefully invert the tin on to a cooling rack. Peel away the greaseproof paper. Gently turn the cake over ensuring you do not break it. If in doubt, allow it to cool upside down and then invert once cold.

90-minute fruitcake
QUICK-N-EASY Hands-on time: Baking time: Total time: 10 mins. to 20 mins. 1 hrs 15 mins. to 1 hrs 20 mins. 1 hrs 25 mins. to 1 hrs 35 mins.

18 servings Yield: Fruitcake... or fruit bread? This quick and easy batter bread is packed with fruit and nuts, but is less sweet and very mildly spiced, unlike traditional fruitcakes. This is a great cake to bake if you feel obliged, by the holiday spirit, to have a fruitcake in the house. Ingredients

1/2 cup butter 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla 2 large eggs 1 1/2 cups King Arthur Unbleached All-Purpose Flour 1 cup crushed pineapple, undrained (1 small can) 1 cup mixed dried fruits of your choice 1/2 cup diced walnuts or pecans 1/2 cup red candied cherries, each cut in half 1 1/2 tablespoons coarse white sparkling sugar, for topping, optional Directions Preheat the oven to 350F. Lightly grease a 9" x 5" loaf pan. 1) Place the butter, granulated sugar, cinnamon, ginger, baking powder, salt, and vanilla in a bowl, and beat till smooth. 2) Add the eggs one at a time, beating well after each addition. 3) Add the flour, stirring to combine. 4) Stir in the undrained crushed pineapple. 5) Stir in the fruits, nuts, and candied cherries. 6) Spoon the batter into the prepared pan, smoothing the top. 7) Sprinkle with coarse white sparkling sugar, if desired.

8)

Bake the cake for 60 minutes, then tent it with aluminum foil. Bake for an additional 15 minutes, or until a cake tester inserted into the center comes out clean. 9) Remove the cake from the oven, and after 20 minutes loosen its sides, and turn it out of the pan onto a rack to cool. 10) Cool the cake completely before slicing. -----------------------------------------------------------------------------------

Lavender
You might think Lavender is a rather odd combo with a lemon, but lavenders are heavenly scented and have many special properties to them; so why not try it out Lavender Lemon Cake 2 cups cake flour (8 oz) 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 whole egg 1 egg white 5 tbsp unsalted butter 1 tsp vanilla extract 1/2 tsp lemon oil 2 tbsp dried lavender 1 cup sugar 1 cup nonfat yogurt 6 tbsp powdered sugar 3 tbsp water 1/4 tsp lemon oil 1. Have all ingredients at room temperature, preheat oven to 350F, line a 95 inch loaf pan with foil and spray with nonstick spray. 2. Sift together the flour, baking powder, baking soda, and salt. In another bowl, whisk the whole egg and egg white together. Set aside. 3. Beat butter for about 1 minute with the lavender (I didn't actually do this, but realized I should have afterwards). Gradually add the sugar and continue to beat on high for about 3 minutes. Dribble eggs in slowly, about 1 tbsp at a time, beating constantly for about 2 minutes. On low speed, beat in a third of the flour mixture. Then add half of the yogurt, and then beat in half of the remaining flour. Last, add the rest of the yogurt, the vanilla, and lemon oil, and beat in the rest of the flour. 4. Scrape into prepared pan. Bake for 40 to 45 minutes, until knife inserted comes out clean. Cool for 10-15 min on a rack. Meanwhile, whisk powdered sugar, water, and lemon oil together to form a glaze. Unmold the lemon cake, brush the glaze over the top and sides until all glaze is used. Cool, or serve warm, it is good that way too!

Patricia's Holiday Fruitcake Recipe

Best to slice this fruitcake with a knife with a serrated edge, such as a bread knife. INGREDIENTS 1 teaspoon baking soda 1 cup sour cream 1 cup chopped dates 2 cups raisins 1/2 cup chopped glazed cherries 1 cup chopped walnuts 2 cups all-purpose flour (divided into 1/4 cup and 1 3/4 cups) 1/2 cup butter, softened 1 cup granulated sugar 1 egg, room temperature Grated rind of one orange 1 teaspoon salt METHOD 1 Preheat oven to 325F. In a small bowl, mix together the baking soda and sour cream; set aside. 2 Combine the dates, raisins, cherries, and nuts with 1/4 cup of the flour and toss to coat the fruit and nuts. Set aside. 3 Cream together the butter and sugar. Mix in the egg, then the orange rind, then the sour cream/baking soda mix. Add the flour and the salt and mix together. Combine fruit/nut mixture with creamed ingredients and mix well to distribute the fruit and nuts evenly. 4 Pour batter into a prepared loaf pan (see note) and bake at 325F for one and a half to two hours or until a toothpick or wooden skewer inserted into the center comes out clean. Place a pan of water in the oven when the cake goes in. Water may need to be replenished during baking. 5 Wrap tightly with aluminum foil and plastic wrap to store. If you want, you can sprinkle on a few ounces of Bourbon, especially if you would like to store the fruit cake for a while.

Note: Line the loaf pan with greased parchment paper or brown baking paper, cut to fit the pan. Place one piece to run the length of the pan and stand up above the rim about an inch. Place the other piece or pieces to cover the other sides. When the cake comes out of the oven, you can easily remove it by holding the sides of the paper and lifting the cake out of the pan. Once the cake has cooled completely, you can pull off the paper. Yield: Makes one loaf.

Victoria Sponge Cake is very easy to make at home. The old - fashioned favourite. Stays fresh for 4 to 5 days. Preparation time : 20 mins. Cooking time : 20 mins. Serves 8 to 10 Ingredients 170 grams powdered sugar 170 grams butter or margarine 170 grams self raising flour (or plain flour with 1 1/2 teaspoons baking powder) 3 eggs 1 teaspoon vanilla essence 1/2 teacup milk Method 1. Sieve the flour. 2. Take out the butter from the refrigerator 1 hour in advance. 3. Cream the butter and sugar very well. 4. When the mixture is light and creamy, add the eggs, one at a time, beating each time throughly. If the mixture curdles while adding the eggs, add a little flour before adding the next egg. 5. Finally, fold in the flour and add milk until the mixture forms a dropping consistency. 6. Add the vanilla essence. 7. Grease and dust a 200 mm. (8") diameter sandwich tins. 8. Pour the mixture into the prepared tin. 9. Bake in a hot oven at 400F for 20 minutes. Hope this helps. Enjoy! -------------------------------------------------------------------------------------------------------------------------

Hi. Making a very fluffy cake all depends on the recipe you are working with. We have basically three kinds of cakes, Sponge, Plain and Fruit cakes. A variation of cakes can come out out of these three basic cakes. Back to your question. Making a very fluffy cake would mean your either working with a sponge or plain cake recipie and since you are working with an electric mixer this should be a piece of cake if catch my drift. Just make sure u beat your fat and sugar toghether until light and almost white in colour, add your eggs and beat again for a while before adding the flour. Try this victoria sponge recipe out 500gms fat 500gms sugar 500gms Flour 8 eggs 4 tbsps baking powder Flavouring Enjoy your baking

My Moms simple non fail sponge cake oil, for greasing Flour, for dusting 200g Butter 200g caster sugar 1 tsp vanilla essence 4 Eggs 200g self-raising flour, sifted For the filling: strawberry jam 150ml double cream, whipped Method 1. Preheat the oven to 190C/gas 5.

2. Grease and flour two 20cm sandwich tins. 3. Combine the butter, sugar and vanilla essence in a bowl or food processor, and mix well to a creamy consistency. 4. Slowly beat in the eggs one by one. 5. Fold in the sifted flour. 6. Pour the mixture into the prepared tins. Bake for 20-25 minutes until well-risen, golden brown and springy when pressed. 7. Turn out onto a wire rack and leave to cool. 8. Spread one cake with strawberry jam, followed by a layer of whipped cream. Place the other cake on top.

Quick-mix fruit cake Preparation Time 20 minutes

Cooking Time 60 minutes

Ingredients (serves 10)

Melted butter or margarine, for greasing pan 375g pkt mixed dried fruit 100g (1/2 cup, firmly packed) soft brown sugar 110g (1/2 cup) caster sugar 250mls (1 cup) water 50g (2 1/2 tbs) butter or margarine 2 tbs brandy 2 tbs golden syrup 1 tsp vanilla essence 300g (2 cups) self-raising flour, sifted 80g (1/2 cup) whole blanched almonds 3 tbs apricot jam, warmed, strained

Method (Quick-mix fruit cake) 1. Preheat oven to 180C. Grease a 22cm springform pan with the melted butter or margarine and line the base and sides with non-stick baking paper. 2. Place mixed dried fruit, soft brown sugar, caster sugar, water and butter or margarine in a saucepan. Bring to the boil, reduce heat and simmer, uncovered, for 4 minutes. Remove from the heat and add the brandy. Stand for 10 minutes to cool slightly. 3. Add the golden syrup, vanilla essence and flour to the fruit mixture and stir until well combined. Spoon mixture into prepared springform pan and decorate the top with the almonds. 4. Bake in preheated oven for 55 minutes or until top is dark golden and a skewer comes out clean when inserted into the centre of the cake. Remove cake from the oven and brush with the apricot jam while hot. 5. Wrap the pan in 2 clean tea towels. Cool. Remove the cake from the pan and wrap in foil. Keep in an airtight container for up to 1 week. --------------------------------------------------------------------------------------------------------------Apricot and brandy Christmas cake Ingredients
300g/9oz dried apricots, chopped 225g/8oz currants 255g/8oz sultanas 225g/8oz raisins 90ml/3fl oz brandy 225g/8oz butter, at room temperature 225g/8oz light muscovado sugar 225g/8oz plain flour 4 large eggs 350g/12oz glace cherries, halved, rinsed and dried 2 oranges, grated zest only apricot jam for glaze Preparation method 1. 2. 3. 4. 5. Soak the chopped apricots and dried fruit except the cherries in the brandy in a bowl overnight - leave out in the kitchen and by the morning the fruit will have absorbed the brandy. Grease and line a 20cm/8in-deep round cake tin with a double layer of greased greaseproof paper or parchment paper. Pre-heat the oven to 140C/275F/Gas 1. Cream the butter and sugar together in a very large mixing bowl, add the remaining ingredients, including the dried fruit mixture, and continue to mix until well blended. Spoon the mixture into the prepared tin and spread out evenly with the back of a spoon. Cover the top of the cake loosely with a double layer of greaseproof paper. Bake in the preheated oven for about 3 hours or until the cake is a pale golden colour, feels firm to the touch and a skewer inserted into the centre comes out clean. Keep an eye on the cake and if it is getting too brown, cover it loosely with foil. Allow the cake to cool in the tin, then turn it out.

FRUIT CAKE Ingredients 397g can of condensed milk 150g butter 225g raisins 225g sultanas 225g currants 100g glac cherries - quartered 225g plain flour 2 tsps mixed spice 2 tsps cinnamon 1 tbsp brandy (optional) 1/2 tsp bicarbonate of soda 2 eggs Method Preheat the oven to 300F, 150C, Gas Mark 2 Pour the condensed milk into a heavy based saucepan, add the butter, fruit, glac cherries and brandy. Place over a low heat until the milk and butter have melted, stir well and then simmer gently for 5 minutes stirring occassionally. Remove from the heat and leave on one side to cool for about 10 minutes, stirring occassionally to help speed up this process. Whilst simmering grease and line with baking paper a 7 inch (17.5 cm) round cake tin. Sieve the flour into a large bowl, together with the spices and bicarbonate of soda and make a well in the centre. Add the eggs and the cooled mixture and quickly mix together until well blended. Turn into the tin, smooth the top and bake in the oven for 1 1/2 hours or until the cake is well risen, golden brown and the top feels firm. A warm skewer inserted into the centre should come out clean. Leave to cool in the tin for about 10 minutes and then turn out and leave to finish cooling on a wire rack.

Coconut Semolina Cake~ Goan Bath

kg rava or Semolina kg sugar 3 eggs 100 grms butter tsp baking powder 1 coconut 10 cardamoms Salt to taste Method: Break open the coconut and reserve the water. Scrape it and grind with a little water to a thick paste. (My Bai had already scraped the coconuts and must have thrown out the water or offered it to the kids to drink and hence I used ordinary water). Add the sugar, egg yolks and butter. Mix well. Sieve the baking powder and rava (I did not). Mix with the sugar mixture. Add the egg whites. Leave the mixture overnight.(I put it in the fridge overnight and in the morningleft it out for 4 hours). In the morning add salt and bake in a pre heated oven at 180C for 45 minutes or till golden brown.

1.

2. 3. 4. 5. 6.

P.S. 1. Next time I am grinding both the rava and the coconut. Rava at a later stage. 2. Egg white to be beaten well before adding. 3. And 1/4 tsp more of baking powder. cake does not rise much so no need to sub divide the cake. --------------------------------------------------------------------------------------------------------------Chocolate Fruit Cake
Ingredients

3 eggs 1 cup sugar 1 1/2 cups flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 cup dates, chopped (I usually buy them chopped already) 1 cup good quality chocolate chips 2 cups nuts - pecans, macadamias, walnuts...... 1 cup candied cherries, chopped

How to make it (Chocolate Fruit Cake) Preheat oven to 325 degrees; Spray a large loaf pan with cooking spray; Cream eggs and sugar; Stir in flour, baking powder, and salt; Fold in fruits, chips and nuts; Bake for 1 1/2 hours. Flora is a brand of margarine, sold in the United Kingdom, Ireland, Finland, Sweden,Spain, Poland, Portugal, South Africa, Hong Kong, Singapore, New Zealand andAustralia. It is produced by Unilever and sold in other parts of the world under the brand name of Becel. Unilever came up with the brand after being asked by medical professionals to come up with a healthier alternative to butter, lard and hard margarines. 1 Japanese cup = 200 millilitres 1 metric cup = 250 millilitres this is a quick and easy, make-it-at-the-last-minute sort of fruit cake - delicious, but not one to make ahead or keep until your granddaughter's christening. Good enough to dress up for a party, easy enough to make for cricket teas. JOANNAS FOOLPROOF & EASY FRUIT CAKE I use a 9" round tin for this; otherwise I double it and put it into three large loaf tins (it freezes well). Boil: 6 oz Flora margarine 1 cup of sugar 1 lb dried fruit 1 cup water Add: spice (2 tsp mixed spice is what I generally use, unless I forget) Cool (I never have, but then it needs less time in the oven) Beat in (in this order): 1 cup self-raising flour 1 egg 1 cup self-raising flour 1 egg Bake at 150C / 300F for 2 hours. Start testing after an hour if you didn't cool the mixture. Over the years, I've made this in many many different combinations. I like to make it plain with sultanas. This time, it's a superfood health mix of cranberries, blueberries, blackberries and Goji berries. It's in the oven now, and tomorrow I'll decorate it with the pistachio marzipan I made a couple of days ago.

Blueberry muffins

for 12 muffins 75g melted butter 200g plain flour 1/2 tsp bicarb 2 tsp baking powder 100 ml yoghurt mixed with 100g milk 1 egg 200g blueberries Heat the oven to 200C. Melt the butter. Combine in a bowl the flour, bicarb and baking powder. In a measuring jug, mix the yog/milk with the egg and butter, then lightly stir this into the flour. Don't overwork, and don't worry about lumps. Fold in the fruit, then spoon into muffin cases. (Nigella mentions the possibility of adding orange zest, but Lettice didn't bother.) Bake for 20 minutes. They'll be golden and delicious. Eat hot or cold. We thought they'd be good made with raspberries, or chopped up strawberries. Lettice thought they'd be good with bananas; I didn't.

This one is lovely. BOILED FRUIT CAKE 2 C mixed fruit 1 C raw sugar 4 tbsp butter 1 tsp bicarb of soda 1 C water C plain flour 1 C SR flour 2 eggs In a large saucepan, heat first 5 ingredients. Bring to boil, simmer 1 minute only, then cool. Add remaining ingredients and mix well. Pour into greased loaf tin. Bake mod oven 55 mins. Serve cool, spread with butter if desired. -----------------------------------------------------------------------------------------------------------------

RICH FRUIT CAKE Ingredients

125g (1/2 cup)butter 1/2 cup sugar(powdered) 2 medium eggs 1/2 tsp vanilla essence 1 1/2 cup plain flour 1/2 tsp baking powder 1 1/4 cup candied fruit plus orange peel 1/2 cup black currants/raisins plus dried fruit 2-3 tsp milk(if required) How to make it Heat oven to 150C. Butter and line a 8" round cake tin with baking parchment. In a large bowl,beat butter until creamy. Add sugar and beat until fluffy and light. Beat in the eggs gradually. Add vanilla essence and mix. In another bowl,sift flour and baking powder.Mix candied fruit , orange peel,black currants/raisins and dried fruits in the flour. Fold the flour into the creamed mix. Stir in the milk,if the mixture is dry ( the mixture should be of dripping consistancy). Spoon the mix into the prepared tin and bake for 45-50 minutes. Turn out on a cake rack to cool.

mathri recipe

Ingredients 1 cup atta/wheat flour 3/4 cup maida/white flour 1 tsp ajwain/carom seeds 1 tsp cumin seeds/jeera (optional) a pinch of cooking soda 2 tbsp ghee 1/2 cup water salt to taste oil for frying few black peppercorns

Instructions 1. 2. 3. 4. 5. 6. 7. 8. 9. seive the wheat flour, white flour, cooking soda and salt together. add the ajwain. mix the carom seeds with the rest of the seived flours. add the ghee. add water and start to knead the dough. the dough should not be soft, but a little tight and hard. make the mathris in any shape as shown in the pictorials above. if making round mathris then make it a little thick. fry the mathris in low to medium hot oil till browned and crisp.

10. serve as a snack with indian chai or with punjabi mango pickle.

Basic cookie recipe (Rachel Allen) Ingredients 225 g butter, at room temperature 110 g caster sugar 275 g plain flour ground spices, or finely grated zest (opt)

Method 1. Preheat the oven to 170C/gas 3. 2. Cream the butter in a large bowl or in a food mixer until soft and creamy. Add the sugar and beat until the mixture is pale and fluffy. 3. Sift in the flour and spices or grated zest (if using) and bring the mixture together to form a firm dough. 4. Using your hands, roll the dough into walnut-sized balls and place them slightly apart on a baking tray (no need to grease or line). Flatten them slightly with the back of a damp fork and bake in the oven for 1315 minutes, or until they are light golden brown and slightly firm on top. 5. Carefully transfer the cookies to a wire rack to cool.

Liquids 2 cups = 1 pint 4 tbsp = 1/4 cup 5 tbsp = 1/3 cup

Eggless Chocolate Sponge Cake Using Condensed Milk ( Cakes and Pastries) Preparation Time: 10 mins Baking Time: 25 minutes Baking Temperature: 180C (360F) Makes 1 cake Ingredients 125 gms plain flour (maida) 2 tbsp cocoa powder 1/2 tsp soda bi-carb 3/4 cup (200 gm) condensed milk 1 1/2 tsp baking powder 60 ml melted butter 1 tsp vanilla essence Method 1. Sieve the flour, cocoa powder, baking powder and soda bi-carb together. Keep aside,. 2. Combine the condensed milk, melted butter, vanilla essence and 75 ml. Of water and beat well. 3. Add the prepared sieved flour-cocoa soda bi carb mixture and mix gently with help of a spatula. 4. The batter should be of dropping consistency. 5. Pour the batter into a greased and dusted 175 mm. (7) diameter tin. 6. Bake in a pre-heated oven at 180c (360f)for 20 minutes or till done. 7. The cake is ready when it leaves the sides of the tin and is springy to touch. 8. When ready, remove from the oven and leave aside for 1 minute. Invert the tin over a rack and tap sharply to unmould the cake. 9. Keep aside to cool and use as required.

Condensed Milk Pound Cake Makes an 8" square cake or one standard sized loaf What I Used: 1 1/3 cups all purpose flour or maida 1 cup sweetened condensed milk 1 scant cup powdered sugar (I used a little over 3/4 cup) 1 cup unsalted butter at room temperature 2 eggs 3/4 tsp baking powder 1 tsp vanilla essense 1 pinch salt How I Made It: 1. Sieve the flour and baking powder until well combined. You can also whisk it well in a bowl until combined, if you don't have a sieve. 2. Beat butter and sugar together until soft and fluffy - 5 mins by hand, 2 mins by electric beater. Then add the condensed milk and repeat for the same time, until well combined. 3. Whisk eggs in a bowl for 2 mins with a fork and set aside. 4. Add the flour to the butter-sugar-condensed milk mixture and mix until just combined without beating too hard. 5. Add the eggs, vanilla essence and salt and combine well again. 6. Transfer to a greased cake tin or loaf pan and bake in a pre-heated oven at 180C/325F for 30-35 mins. Insert a toothpick at the center to test if the cake is done. 7. Cool, slice and serve.

Carrot Fruit Ring This is similar to fruitcake, and is excellent to serve.

Ingredients

1 cup vegetable oil 1 cup white sugar 1 cup packed brown sugar 4 eggs 3 cups finely grated carrots 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 1 cup raisins 1 cup candied cherries, halved 1 cup candied mixed fruit 1 cup dates, pitted and chopped 1 cup chopped walnuts 1/2 cup all-purpose flour Directions 1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan. 2. Beat the vegetable oil with the white and brown sugars. Beat in the eggs one at a time. Stir in the grated carrots. Add the 2/12 cups flour, baking soda, baking powder, ground cinnamon, and salt. Stir until just moistened. 3. Toss the raisins, candied cherries, candied mixed fruit, chopped dates, and the chopped walnuts with the remaining 1/2 cup flour. Stir to coat. Add fruit and nut mixture to the batter and stir until combined. Pour batter into the prepared pan. 4. Bake at 325 degrees F (165 degrees C) for 1 1/2 hours

A Plus Carrot Cake Ingredients

2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon allspice 4 eggs 2 cups white sugar 2 teaspoons vanilla extract 1 1/4 cups vegetable oil 2 cups grated carrots 1 (20 ounce) can crushed pineapple, drained 1/2 cup sweetened flaked coconut 1 cup chopped walnuts 1 cup raisins

Directions (A plus carrot cake) 1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray. 2. In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly. 3. Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean. -------------------------------------------------------------------------------------------------------------Moong Dal Kheer Recipe Indian Cook Time: 15 minutes Total Time: 15 minutes Serving Size: 4 to 5 people Ingredients

100 gms yellow mung dal soaked in water for 2 hours Or overnight 50 gms rice soaked in water for 2 hours Or overnight 250 ltr milk 100 gms grated jaggery 7 to 8 almonds 7 to 8 cashewnuts 7 to 8 raisins 3 to 4 green cardamom powder Or whole cardamom 1 t/s saffron (kesar) 2 cups water 50 gms mava/khoya (dried whole milk) Instructions

1. Soak rice and mung dal for about 2 hours Or overnight in 1 cup water for each. I don't have pic for this one. 2. Firstly boil soaked mung dal and rice along with water in a heavy bottomed pan. Cook for more 5 to 6 mins. 3. Once it starts boiling add all dryfruits. Cook on low heat for another 2 mins. 4. Add grated jaggery and keep stirring continuously for another 2 mins. 5. It's time to add mava/khoya and milk into the mixture. Let it boil for another 5 mins. 6. By now the mixture will thicken. Infuse saffron with little hot milk. Add saffron infused milk and crushed green cardamom into it. 7. Let this boil for another 4 mins. Now switch off the gas. Serve this hot Or chilled. I just could not resist hence had it hot hot.

BANANA WALNUT BREAD INGREDIENTS : All Purpose Flour Baking Soda Salt Sugar Eggs Vegetable Oil Vanilla Extract Ripe Banana Shredded Coconut Walnut Milk BAKING NEEDS: Non stick cooking spray or butter Bread loaf pan DIRECTIONS: to grease the loaf pan 2 nos ~ 95 pan 3 cups 1 tsp 3/4 tsp 2 Cups 3 large 1 1/3 cups 2 tbsp 3 nos ( Medium ) 1 cup 1 cup 1/2 cup

Mash the banana. Chop the walnut into small pieces. In a large mixing bowl, whisk together the all purpose flour, baking sods and salt. Grease the loaf pan with non-cooking spray. In another bowl beat eggs, sugar and vegetable oil using the electric mixer until all are mixed together in medium low speed. Beat the flour mix and add the vanilla, banana, coconut, nuts and milk. Beat them just until combined. Preheat the conventional oven to350 F. Divide the batter evenly into two loaf pans and smooth it with spatula. Bake the for 60-65 min by rotating the pan half the way. Test it with the tooth pick, bake till it comes clean. Transfer to the wired rack to cool them. Cool for 10 min and remove from the pan and allow it to cool completely. TIPS : This can be stored in freezer for upto 3 months or covered with plastic wrap and stored at room temperature for upto 1 week.

MURGH HARA MASALA by Ajoy Joshi Ingredients 5 tbs vegetable oil 3 brown onions, thinly sliced 1 tsp salt 1 whole chicken cut into 10 pieces, or 1 kg chicken pieces cup plain whole-milk yoghurt, whisked until smooth 1 tsp fresh ginger, grated 1 tbs garlic, minced 2-inch piece cinnamon stick, broken into small pieces 8 whole black peppercorns 4 green cardamom pods 2 tsp coriander seeds 1 tsp cumin seeds 4 fresh mild long green chillies, roughly chopped Leaves from 1 bunch fresh coriander Leaves from 1 bunch fresh mint 1 tbs unsalted roasted cashew nuts (optional) tsp ground turmeric 2 tbs double cream Method In a frying pan, heat 2 tablespoons oil over medium-low heat. Add onions and salt and cook, stirring occasionally, until onions are dark golden-brown. Using a slotted spoon, transfer to a plate. Meanwhile, in a bowl, combine chicken, yoghurt, ginger and garlic and stir to coat chicken evenly. Set aside. In a spice grinder, grind cinnamon, peppercorns, cardamom, coriander and cumin seeds to a fine powder. In a small food processor, combine chillies, coriander, mint, cashew nuts (if using), and fried onions. Process until well combined. In a frying pan, heat remaining 3 tablespoons oil over high heat. Add chicken and cook, turning occasionally, until all moisture evaporates and chicken is lightly browned. Add turmeric and cup water to pan and stir. Reduce heat to medium-low heat, cover partially and cook until chicken is cooked through and tender.Add ground spices and cook, stirring, until fragrant. Add chilli mixture and cream and cook, stirring, until mixture is well combined and heated through. Season to taste, as necessary. Serve immediately.

Chocolate Date Cake II By: ZIPITY "This is a moist cake that is easy to make especially if you buy the packaged chopped dates. My family loves it." Ingredients

1 1/4 cups boiling water 1 (8 ounce) package chopped dates 2 cups all-purpose flour 1 tablespoon unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 3/4 cup butter 1 cup white sugar 2 eggs 1 cup semisweet chocolate chips 1/2 cup white sugar 1/2 cup chopped walnuts Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a mixing bowl or small saucepan, pour the boiling water over the chopped dates. Set aside. Sift together the flour, cocoa, baking soda, and salt. 2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then mix in the flour mixture. Add in the dates with the soaking liquid, and stir until just combined. Pour batter into prepared pan. 3. In an another bowl, combine the chocolate chips, walnuts, and remaining 1/2 cup sugar. Sprinkle mixture over top of cake. and bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving. 4. Bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving. ------------------------------------------------------------------------------------------------------Murukku / Chakli is a savoury snack, popular in southern part of India. With a cup of tea, i munched on some of the murukku that my friend prepared and got the see how this snack is prepared. Ingredients 2 cups - Rice flour 1 cup - Besan flour / Gram flour 1 tbsp - Ajwain / Carom seeds 1 tbsp - White sesame seeds 1 tsp - Red chili powder 1/4 tsp - Hing powder / Asafoedita 1/4 cup - Melted butter or Margarine About 2 cups - Lukewarm water Salt to taste Oil to fry ( Peanut oil )

Method 1 ) Sieve rice and besan flour together to a mixing bowl. Add ajwain, sesame seeds, red chili, hing, salt and mix together. Pour the melted butter and mix. )Add water little at a time and make a chapati like dough. Dough should not be too stiff nor too loose. Shown in picture below, is the murukku presser. Take little of the dough and fill into the murukku mold. ) 5 ) Make a bunch and keep ready to fry in oil. With the murukku presser, press and shape themurukku to a plate with paper napkin. 6 ) Heat oil in a wok or kadai. Carefully slide shapedmurukku dough into the hot oil. Fry both sides on a medium high heat, till crisp and golden. Take off the oil and drain on a paper towel. Serve as a evening snack with tea or coffee.

MANGO YOGHURT CAKE

The cake was delicious. I had only 2 cakes left after 2 hours ( I made 6 mini bundt cakes). The remaining two were enjoyed for breakfast and we felt that it tasted even better the next day. We warmed it for few seconds in our microwave and enjoyed it with morning tea. These were slightly sweet, very spongy with a fluffy and light texture. References recipe adapted from easycooking Basic Information Prep Time: Under 30 minCook Time: 30 min to 1 hourServes: 3 people Yield: 6 Mini Bundt Cakes or 1 large 6 cup bundt cake Ingredients 1-1/2 cups All Purpose Flour 1/2 tsp Baking Powder 1/4 tsp Baking Soda 1/2 tsp Salt 1 tsp Ground Ginger 1/4 cup Unsalted Butter, room temperature 1/4 cup Vegetable Oil (like Canola) 1 cup Sugar 4 Egg Whites 100 ml Greek Yogurt, fat free 1 tsp Vanilla Extract 1/3 cup Mango Pulp Zest of 1 small lemon Tips: If you want to Bake using Microwave pls refer to these articles How to Bake in Microwave How to Bake in Microwave Convection Oven

For making Substitutions please refer my handy chart

 Method

Baking substitutions Egg Substitutions

Preheat the oven to 170C (350F). Grease your baking pan with PAM or butter. You can use 8" ring tin or a 6" round tin or a 6 cup bundt pan or like me use mini bundt pan. Sift the flour the zest with sugarand blend it with your finger tips till the sugar becomes moist and fragrant. Cream the butter, oil and sugar. Beat the egg whites along with vanilla extract separately until frothy. Beat this into the butter-sugar mixture. Now slowly fold the yogurt and flour into this mixture taking care to alternate between the flour and yogurt (about 3 times). Do it gently. Its more folding than mixing. Blend in the Mango pulp and fold in using a spatula. Pour the batter into the prepared baking pan and bake for 50-60 minutes till golden brown on top, and the tester comes out clean. The timing of the cake getting done will depend on the size and type of the cake pan you are using. For my pan it took 35 min for the cake to get done. Cool the cake in the pan for around 5-10 min and then invert into serving platter. Enjoy :) -----------------------------------------------------------------------------------------------------------

Strawberry And Yogurt Bread

Its very simple and delicious with no hassle. The original recipe is from Taste of Home which I adapted to suit my pantry and preferences. This is perfect as a snack during tea time, a dessert with ice cream for dinner or as a elegant fruity breakfast! A Power packed nuts and fruits kind. Talk about being all purpose! Without further adieu lets go into the recipe shall we? Basic Information Prep Time: Under 30 min Cook Time: 30 min to 1 hour Ingredients 1/2 cup butter, room temperature 3/4 cup demerara sugar (or plain sugar) 2 eggs 1/2 cup yogurt 1-3/4 cup all-purpose flour 1 tsp vanilla extract 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp ground cinnamon 1 cup fresh strawberries, chopped fine 1 cup chopped walnuts

Yield: Makes one 9X5 inch loaf

Method (Strawberry & Yoghurt bread) 1. Cream butter and sugar until fluffy 2. Beat in eggs, one at a time. Add vanilla, yogurt and mix well 3.Combine the dry ingredients together. 4.Add the dry with the wet. Fold in strawberries and half of the nuts. Mix until softened. 5.Pour out this mixture into a greased loaf pan. Top it off with the remaining nuts. Bake for an hour or so in an 350F oven or until a toothpick inserted in the center comes out clean.Cool for 10 minutes, remove from the pan and cool it completely once again ----------------------------------------------------------------------------------------------------------------------------

Yoghurt Cake or Yoghurt Muffins 20cm / 8 cake tin, bottom lined with baking paper or greased with butter and dusted with flour Oven temperature 170C fan / 190 C / 375 F / Gas 5 Wet Mixture 250 grms / 1 cup of thick plain yogurt 120 grms / 1 stick of butter melted (if using unsalted add 1/4 teaspoon of salt) 3 large eggs, lightly mixed together until blended 1 1/2 teaspoon of vanilla extract (not essence) Mix all together in a bowl. Dry Mixture 275 grms / 2 cups of plain flour (all purpose) 200 grms / 1 cup of granulate or caster sugar 1 1/2 teaspoon baking powder 1/4 teaspoon bicarbonate of soda (baking soda), slightly rounded spoon Mix all together in a separate bowl. 1-2 tablespoon of milk FRUIT - if you want to add berries you can add as much as a cupful or a little as a handful. Once you have the two separate bowl ready you can leave like this for a long time, you can even leave it overnight just put the yoghurt mixture in the fridge. Once you mix the two together however you cant wait around as the bicarbonate of soda will start to react with the yoghurt and you want to make sure it does most of its work in the oven. For this reason make sure the tin is ready beforehand.

Mix the dry ingredients with the wet ones and using a large spoon fold the two together until its all mixed and you can no longer see any flour. The mixture should be slightly sloppy, not stiff and should fall off the spoon quite easily if its not add between 1 to 2 tablespoons of milk. If you are folding in fruit do it at this stage. When everything is mixed pour into prepared tin and bake for 40 mins. Check after 35 mins. If making muffins bake between 15-20 mins.

Larger Quantities For 23 cm / 9 cake tin or deep 23 cm / 8 sandwich tins as follows: Wet Mixture 375 grms / 1 1/2 cup thick yoghurt 170 grms / 1 1/2 stick of butter melted (if using unsalted add 1/4 teaspoon of salt) 3 large eggs, lightly mixed together until blended 2 teaspoon of vanilla extract (not essence) Mix all together in a bowl Dry Mixture 310 grms / 2 1/2 cups of plain flour (all purpose) 280 grms / 1 1/4 cup of granulate or caster sugar 2 teaspoon baking powder 1/2 teaspoon bicarbonate of soda (baking soda) Mix all together in a separate bowl 1-2 tablespoons of milk See recipe above. Bicarbonate of soda (baking soda) I experimented with this recipe leaving out the bicarbonate of soda (baking soda) and although it makes a good enough cake its not as good as when its added even with such a small amount, it lifts the mixture and makes for a better lighter crumb. Mix your yogurt, vanilla extract.
Beat the eggs first slightly, I do it with the fork. Add the melted butterWhen you have the dry ingredients in one bowl and all the wet ingredients in another you ready to mix the two. Fold the two mixture with a large spoon until the two combined, if the mixture is a little stiff add between 1 or 2 tablespoons of milk. Making it into Muffins. If youre using frozen blueberries they like to sink to the bottom so to help them stay put sprinkle a little flour over them before adding them to the mixture.

http://www.azeliaskitchen.net/blog/light-hazelnut-cake-two-ways/

Buttermilk Fruit Cake: 1 1/2 cups (200 grams) all purpose flour 1/2 cup (90 grams) packed pitted dates 2/3 cup (130 grams) granulated white sugar 1/4 teaspoon salt 1 teaspoon allspice 1 teaspoon freshly grated nutmeg 1 teaspoon ground cinnamon 1 teaspoon baking soda 1 cup (240 ml) buttermilk 1/2 cup (113 grams) unsalted butter, melted 1/2 teaspoon pure vanilla extract 1/2 cup (65 grams) currants 1/2 cup (65 grams) dark raisins 1/2 cup (65 grams) golden raisins Buttermilk Fruit Cake:Preheat oven to 325 degrees F (165 degrees C) and place the oven rack in the center of the oven. Butter and flour, or spray with a nonstick vegetable/flour spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Place about 1/2 cup (65 grams) of the flour on a cutting board. Coat the dates with the flour and coarsely chop the dates. (The flour prevents the dates from breaking down and becoming soft and mushy.) Place all the flour and date mixture, along with the remaining 1 cup (135 grams) of flour in a large bowl. To the flour, add the sugar, salt, spices, and baking soda. Stir to combine. In a separate bowl whisk together the buttermilk, melted butter, and vanilla extract. Stir the buttermilk mixture, along with the rest of the dried fruits, into the dry ingredients, mixing well. Immediately pour into the prepared pan, smoothing the top with an offset spatula or with the back of a spoon. Place the loaf pan on a baking sheet and bake in the preheated oven for about 50 -55 minutes, or until the cake is golden brown and pulling away a little from the sides of the pan. A toothpick inserted into the center of the cake will come out clean. Remove from oven and place on a wire rack to cool. Let cool for about 10 minutes before removing from pan. This cake is excellent warm from the oven or at room temperature. Can be covered and stored at room temperature, or in the refrigerator, for a few days. Makes one - 9x5 inch loaf. Read more:http://www.joyofbaking.com/ButtermilkFruitCake.html#ixzz1qESD1U2v

Easy Fruit Cake Recipe (Exclusively.com.)

Yields about 36 pieces (6cm by 4.5cm by 2cm) We recommend making this cake at least a few days before serving as the flavour and texture improve over time. This cake contains sherry, but you could substitute brandy, rum, whiskey or water if preferred. We have specified the types of dried fruit, glace fruit and nuts that we use in the cake. If you don't wish to use a fruit or nut that we've specified, we suggest that you replace it with an equivalent quantity of something similar. For example, the pecans could be replaced with walnuts and the glace cherries could be replaced with glace apricots. When chopping the dates, prunes and pecans, cut them into pieces about the size of a raisin. We use a 20ml tablespoon and 250ml measuring cup for all of our recipes. 125g butter, roughly chopped (if using unsalted butter, add 1/4 teaspoon fine table salt) 170g (3/4 cup, lightly packed) brown sugar 125ml (1/2 cup) sweet sherry 125ml (1/2 cup) water 200g (1 cup plus 1 1/2 tablespoons) raisins 200g (1 cup plus 1 1/2 tablespoons) sultanas 100g glace cherries, chopped into thirds (slightly rounded 1/2 cup) 50g (about 7) deseeded dried dates, chopped 50g (about 7) deseeded prunes (dried plums), chopped 1 teaspoon ground mixed spice (a combination of cinnamon, allspice and nutmeg) 1 teaspoon bicarbonate of soda 150g (1 cup) plain flour 150g (1 cup) self-raising flour 50g (rounded 1/3 cup) chopped/broken pecans 2 large eggs, lightly beaten with a fork (we use eggs with a minimum weight of 59g) Grease the base and sides of a deep 19cm (inside side measurement) square cake pan. We use a silver-coloured cake pan; if a dark-coloured pan is used the sides and base of the fruit cake may overbrown. Line the base and sides of the pan with three layers of baking paper, extending the paper about 2.5cm above the top of the pan. Place butter, brown sugar, sherry, water, raisins, sultanas, cherries, dates, prunes, mixed spice and bicarbonate of soda in a large saucepan.

Place saucepan over medium-high heat, stirring occasionally.

Remove saucepan from heat as soon as the mixture boils (most or all of the fruit will be covered by a layer of foamy bubbles).

Transfer mixture to a large heatproof bowl, or leave in the saucepan (the cake batter can be mixed in the saucepan if desired). Set mixture aside for about 40 minutes to cool to lukewarm or room temperature. While the fruit mixture is cooling, adjust the oven rack to the lower half of the oven, so the top of the cake will be in the centre of the oven. Preheat oven to 160 degrees Celsius. We find that the cake cooks more evenly when the oven fan is off. If you have a fan-forced oven and are unable to turn the fan off, preheat your oven to 140 degrees Celsius. Place the plain flour and self-raising flour in a medium bowl, stir until well combined, and set aside. exclusivelyfood.com.au After the fruit mixture has cooled for about 40 minutes, add the pecans and lightly beaten eggs.

Stir until well combined.

Add the combined flours and stir until the flour is completely incorporated.

Transfer mixture to the prepared pan. Smooth the surface of the mixture with a spatula or the

back of a spoon.

Bake for about 1 1/2 hours, or until a thin-bladed knife inserted into the centre of the cake comes out without any batter attached. Leave cake in pan, loosely cover with greaseproof paper, and then tightly wrap in a clean tea towel. Place wrapped cake on a wire rack and leave until completely cooled (this will probably take at least six hours). Remove cooled cake from pan and store in an airtight container. If storing the cake for an extended time, we store it in the refrigerator. Cut the cake into pieces with a sharp serrated knife. www.exclusivelyfood.com.au

Boiled Fruit Cake Recipe

It is pretty quick and easy to make. Put all of the following into a large pot. 125g Butter 1 Cup Sugar 1 x 440g Can of Crushed Pineapple 1 Teaspoon Mixed Spice 1 Teaspoon Bicarbonate of Soda 375g Mixed Fruit -( I only use Raisins and Sultana's as hubby dislikes citrus peel so you can do either) Bring to the Boil and then let simmer for10 minutes. Take away from the heat and let cool for around 5 minutes. Beat 2 eggs slightly and add to the mixture stirring with a wooden spoon. Add 2 cups of Sifted plain Flour and mix in well. Pre heat the oven to 150 degrees celcius. Grease and line a 20cm square cake pan. Pour the cake batter into the cake pan and cover with a piece of brown paper. Cook on the bottom shelf of the oven for 45 - 50 minutes.

We always have the first slice hot with cream when I bake this cake and then serve the rest cold as slices. I hope you enjoy this cake - It is a breeze to make. ----------------------------------------------------------------------------------------------------------------

Boiled Fruit Cake: 1 cup (210 grams) light brown sugar 1 cup (240 ml) hot water 1/4 cup (56 grams) unsalted butter 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 teaspoon ground ginger 1/2 teaspoon salt 2 cups (250 grams) seedless raisins 2 large eggs, lightly beaten 1 1/2 cups (195 grams) all-purpose flour 1 teaspoon baking soda 1 teaspoon pure vanilla extract 1 cup (175 grams) candied and chopped mixed peel Boiled Fruit Cake:Butter, or spray with a nonstick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Preheat oven to 350 degrees F (177 degrees C). (Note: if using a dark colored pan reduce the oven temperature to 325 degrees F (160 degrees C).) In a large saucepan, over medium heat, bring to a boil the sugar, water, butter, spices, and raisins. Boil for five minutes, remove from heat, and let cool till lukewarm. Stir into this mixture the lightly beaten eggs, flour, baking soda, vanilla extract and candied fruit. Pour into the prepared pan and bake for 45 -60 minutesor until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack. Cover and store, if possible, for a few days before serving. This fruit cake can be frozen. Makes one - 9x5 inch loaf. (Joyofbaking.com)

------------------------------------------------------------------------------------------------

BOILED FRUIT CAKE Put on to boil: 375g Mixed Dried Fruit, 1 cup of sultanas, 2 cups of milk, 120 grams butter, 1 cup of sugar. When boiling add 1 tsp bi carb soda and boil for 1 minute. When cool add: 1 cup plain flour, 1 cup self raising flour, 1 tsp each of mixed spice and cinnamon. Lastly add 2 well beaten eggs. Cook for 1 1/2 to 2 hours in a moderate oven. ------------------------------------------------------------------------------------------------------------

A special Christmas dessert throughout Chile, this sweet cake-like bread is laced with nuts, spices and candied fruit. It is traditionally eaten while presents are opened on Christmas day. Argentines enjoy a similar Christmas bread called pan dulce. Chilean Christmas Fruitcake 1 cup mixed candied fruit 1 cup raisins 1/2 cup chopped walnuts 1/2 cup chopped almonds 1 teaspoon orange zest 3 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon anise seeds 1/4 teaspoon ground cloves 1 cup (2 sticks) butter, softened 1/2 cup packed light brown sugar 1/3 cup granulated sugar 5 large eggs - divided use 1 (12-ounce) can NESTL CARNATION Evaporated Milk 2 teaspoons powdered sugar 1. Preheat oven to 300F (150C). Grease 9-inch springform pan. Line bottom with 9inch circle of wax paper. Grease top of wax paper. Combine candied fruit, raisins, nuts and orange zest in medium bowl; set aside. 2. Combine flour, baking powder, salt, cinnamon, anise seeds and cloves in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy, about 1 minute. Add four eggs, one at a time, beating well after each addition. Gradually stir in flour mixture alternately with evaporated milk until blended. Stir in candied fruit mixture. Spoon into prepared springform pan. 3. Bake for 45 minutes. Remove cake from oven. Beat remaining egg in small bowl. Brush top of cake with beaten egg and sprinkle with powdered sugar. 4. Bake for an additional 40 to 50 minutes or until wooden pick inserted near center comes out clean. Cover cake with foil if it starts to brown too quickly. Cool cake completely in pan on wire rack. Run knife around edge of cake; remove side of springform cake. Turn cake over onto a plate; remove wax paper. Store cake tightly wrapped in plastic wrap in refrigerator for 1 day before slicing. Store refrigerated for up to 7 days. Makes 16 servings. Preparation Time: 25 mins Cooling Time: 2 hrs cooling Cooking Time: 1 hr 35 mins

---------------------------------------------------------------------------------------------------------------A fruitcake chockful of nuts, dates, candied cherries AND chocolate chips!

Nutty Chip Fruit Cake 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 2 cups chopped pecans or almonds 1 cup (about 4-ounces) chopped dates 1 cup (about 8-ounces) red and/or green glace cherries, halved 2/3 cup (about 4-ounces) semi-sweet chocolate morsels 6 large eggs 1 cup granulated sugar 1 teaspoon vanilla extract Additional halved glace cherries or confectioners sugar, optional 1. In large bowl, stir together flour, baking powder and salt. Stir in nuts, fruits and chocolate morsels. Set aside. In small mixing bowl at medium speed, beat together eggs, sugar and vanilla until well blended. Fold into reserved flour mixture. Pour into greased and floured 9 cup fluted tube pan. 2. Bake in preheated 300F (150C) oven until lightly browned and cake tester inserted in center comes out clean, about 50 to 60 minutes. Cool on wire rack 10 minutes. Remove from pan and cool completely. Garnish with additional halved cherries, if desired. Makes 12 servings. ---------------------------------------------------------------------------------------------------------------Boil and Bake Fruit Cake About Boil and bake fruit cake An easy old thing from Ireland that would have been as popular a few hundred years ago as it is now, for its economy, simplicity and exceptional keeping qualities. This is also a great recipe with which to launch kids into the kitchen, setting them on the path of self-reliance, kitchen confidence and cake adoration by virtue of their first, delicious success.
Ingredients:

Serves 6 (Boil and Bake Fruit Cake)

150 gm / 5 oz butter 300 gm / 11 oz sultanas 300 gm / 11 oz currants 180 gm / 6 oz soft brown sugar 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 tablespoon bicarbonate of soda 1 cup water 2 eggs, well beaten 150 gm / 5 oz plain flour 150 gm / 5 oz self-raising flour
1. Heat oven to 350F / 180C.

2. Combine butter, sultanas, currants, sugar, allspice, cinnamon, ginger, bicarbonate of soda and water in a saucepan. 3. Bring to the boil, stirring, then cool. 4. Add eggs and beat well. 5. Sift the 2 flours together, add to the mixture and beat well. 6. Pour into a lightly buttered cake tin of 22 cm /8 inch diameter. 7. Bake for 1 hour or until a skewer inserted in centre comes out clean. 8. Remove from oven and allow to cool slightly before removing from tin. 9. Store in an airtight container.

----------------------------------------------------------------------------------------------------------------Golden Fruit Cake Time to prepare: 15 minutes Cooking time: 2 to 2 hours Serves: 12 Ingredients : 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. * * * * * * * * * * * * * 225g butter or margarine 115g Tate & Lyle Fairtrade Light Brown Sugar 115g Lyle's Golden Syrup 4 medium eggs, beaten 225g plain flour, sifted 225g raisins 225g sultanas 115g glace cherries, halved Pinch of salt 1 tsp ground mixed spice 1 tbsp brandy To decorate: 50g shelled pecans or walnut halves Method : 1. Grease and line a deep 20cm/8 inch round cake tin. Heat the oven to 150C/130C fan/gas 2. 2. Cream together the butter, Tate & Lyle Fairtrade Light Brown Sugar and Lyles Golden Syrup until pale and fluffy. Gradually add the eggs, beating well after each addition. Then fold in the flour, fruit, salt, spices and then the brandy. 3. Spoon the mixture into the prepared tin and level the surface then decorate with the pecan nuts or walnuts. Bake in a preheated oven for approx 2- 2 hours until a skewer inserted in the centre comes out clean. Cover the top of the cake with parchment paper during cooking if the top gets too brown. 4. Leave to cool in the tin for 30 minutes before turning out onto a wire rack to cool completely. -------------------------------------------------------------------------------------------------------

Chocolate Fudge Recipe (Nestles recipe) Yields: 48 pieces Prep time: 15 min

Ingredients: 1 1/2 cups granulated sugar 2/3 cup (5 fluid ounces) Carnation Evaporated Milk 2 tablespoons butter or margarine

1/4 teaspoon salt 2 cups miniature marshmallows 1 1/2 cups (9 ounces) semisweet chocolate morsels (chips) 1/2 cup chopped pecans or walnuts, optional 1 teaspoon pure vanilla extract Preparation: Line an 8-inch square baking dish with either aluminum foil or waxed paper. In a large saucepan, combine sugar, evaporated milk, butter, and salt. Over medium heat, bring to a full rolling boil, stirring constantly. Let boil, stirring constantly, for approximately 4 to 5 minutes. Remove from heat. Stir in marshmallows, chocolate morsels, nuts, and vanilla extract. Stir vigorously for approximately 1 minutes or until marshmallows are completely melted. Pour the fudge mixture into the prepared baking pan. Refrigerate for at least 2 hours or until firm. When firm, lift from pan and remove foil. Using a sharp knife, cut the fudge into squares. Variations: Milk Chocolate Fudge Substitute 1 3/4 cups (11.5 ounce package) Milk Chocolate Morsels for Semisweet Chocolate Morsels. Butterscotch Fudge Substitute 1 2/3 cups (11 ounce package) Butterscotch Flavored Morsels for Semisweet Chocolate Morsels. Peanut-Chocolate Fudge Substitute 1 2/3 cups (11 ounce package) Peanut Butter & Milk Chocolate Morsels for Semisweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.
http://whatscookingamerica.net/Candy.htm (recipe for home-made marshmellows)

Chocolate Banana Cake Recipe

Chocolate Banana Cake: 2 cups (400 grams) granulated white sugar 1 3/4 cups (245 grams) all-purpose flour 3/4 cup (75 grams) unsweetened cocoa powder (regular or Dutchprocessed) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 large eggs 1 cup mashed ripe bananas (about 2 medium sized bananas) 1 cup (240 ml) warm water 1/2 cup (120 ml) milk 1/2 cup (120 ml) safflower or canola oil 1 1/2 teaspoons pure vanilla extract Chocolate Ganache Frosting: 8 ounces (225 grams) semisweet or bittersweet chocolate, cut into small pieces 3/4 cup (180 ml) heavy whipping cream 1 tablespoon (14 grams) unsalted butter

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache. Ganache: Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy (I use a wire whisk). Then spread the frosting on top of the cake. Can garnish with dried banana chips. Serves 16 people.-------------------------------------------

5 CUPS FRUIT CAKE (EGGLESS) Yield : One 8 in loaf Adapted from GregsKitchen 1 C self rising flour 1 C milk 1 C dried fruit 1 C desiccated coconut 1/2 C brown sugar Direction Preheat oven @ 175C and grease 8 in cake pan. Place flour, sugar, coconut and dried fruit in a mixing bowl. Pour in milk and stir to combine. Pour batter into prepared pan, bake for 35-45 minutes or until a skewer inserted comes out clean. Cool in the pan 10 minutes, transfer onto rack to cool. --------------------------------------------------------------------------------

SIMPLE FRUIT CAKE The Ingredients. 220 g mixed fruits, sprinkled with some plain flour 50 ml brandy (optional) 300 g butter 275 g caster sugar 1 tsp vanilla essence 6 eggs 250 g plain flour, sifted 50 g self-raising flour 1/4 tsp bicarbonate of soda 1/2 tsp mixed spice 1/8 tsp ground nutmeg powder I got all the ingredients from my freeze but have to substitute mixed fruits with raisins,mixed spice and nutmeg powder with cinnamon powder. I reduced the amount of sugar as well. I added in some chopped walnuts so to have some crunchy bites. Line a loaf tin with greaseproof paper. Combine the raisins with the brandy together, leave aside. Cream butter, sugar and vanilla essence until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Sift in flour mixture to mix. Add macerated raisins. Pour batter into prepared tin and bake in preheated over at 170 degrees Celsius for an hour. Reduce temperature to 150 degrees Celsius and bake a further half an hour or until cooked through.My first baked fruit cake, yummy, John and Celine like it and I love it too.

PLAIN FRUIT CAKE Ingredients for Plain Fruit Cake: 8 oz. (250g.) self-raising flour (sifted with a pinch of salt) 8 oz. (250g.) butter/margarine 4 oz. (125g.) castor sugar 1 oz. (30g.) lemon peel (chopped) - (mixed with 1 Tbs. flour) 2 oz. (60g.) currants - (mixed with 1 Tbs. flour) 2 oz. (60g.) sultans (washed & dried) - (mixed with 1 Tbs. flour) 2 eggs (beaten) , a little milk Method (Plain fruit cake) Rub butter into flour and add sugar. Mix in dried fruits. Gradually add beaten eggs and enough milk to obtain a dropping consistency. Pour mixture into a greased loaf tin. Bake in a preheated moderate oven at 350F for 20-30 mins. Remove from oven. Cool before removing cake from tin.

----------------------------------------------------------------------------------------

LIGHT FRUITCAKE Easy-peasy inspiration for after-work meals and simple entertaining. Instructions 1. Preheat the oven to 180C (350F/Gas 4). Line the base and sides of the tin with baking parchment. In a bowl, beat the butter and sugar together with an electric hand whisk until pale and creamy, then beat in the eggs, one at a time, adding a little of the flour after each one. Stir in the rest of the flour and the milk the mixture should drop easily off the beaters. Add the dried fruit and mix until well combined.

2.Spoon the mixture into the tin, level the top, and bake for 1 hour 30 minutes1 hour 45 minutes, or until firm to the touch and a skewer inserted into the middle of the cake comes out clean. Leave in the tin to cool completely.

Ingredients (Light fruit cake) 175g butter, at room temperature 175g light soft brown sugar 3 large eggs 250g self-raising flour, sifted 2 tbsp milk 300g mixed dried fruit, (use luxury mix if possible) Serves 8 Total time required 2 hrs 10 mins

Preparation time: 25 mins Cooking time: 1 hr 45 mins ------------------------------------------------------------------------------------------

Easy Fruit Cake (Please try this) Ingredients: 8oz (200g) mixed fruit 2 medium eggs (beaten) 6oz (150g) brown sugar 6oz (150g) self raising flour 4oz (100g) margarine 1 level teasp mixed spice Pinch of salt Easy Fruit Cake Recipe Place 8oz (200g) mixed fruit into a saucepan and cover with cold water Bring to the boil and simmer for 5 minutes Drain and keep in saucepan Add margarine to the fruit and let it melt Add beaten eggs, sugar, flour, mixed spice and a pinch of salt Mix well Pour into an 8 inch (20cm) tin, greased or lined (or equivalent loaf tin) Bake at 170C (340C, gas mark 4) for approx 1 hour Remove from tin and allow to cool on a baking rack Serve with a hot cup of tea! ------------------------------------------------------------------------------------------

BOILED FRUIT CAKE: JOYOFBAKING)

1 cup (210 grams) light brown sugar 1 cup (240 ml) hot water 1/4 cup (56 grams) unsalted butter 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 teaspoon ground ginger 1/2 teaspoon salt 2 cups (250 grams) seedless raisins 2 large eggs, lightly beaten 1 1/2 cups (195 grams) all-purpose flour 1 teaspoon baking soda 1 teaspoon pure vanilla extract 1 cup (175 grams) candied and chopped mixed peel

Boiled Fruit Cake:Butter, or spray with a nonstick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Preheat oven to 350 degrees F (177 degrees C). (Note: if using a dark colored pan reduce the oven temperature to 325 degrees F (160 degrees C).) In a large saucepan, over medium heat, bring to a boil the sugar, water, butter, spices, and raisins. Boil for five minutes, remove from heat, and let cool till lukewarm. Stir into this mixture the lightly beaten eggs, flour, baking soda, vanilla extract and candied fruit. Pour into the prepared pan and bake for 45 -60 minutesor until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack. Cover and store, if possible, for a few days before serving. This fruit cake can be frozen. Makes one - 9x5 inch loaf.

----------------------------------------------------------------------------------

VGs BOILED FRUIT CAKE

This fruit cake is really easy to make and it is moist too. Also, not much cleaning up to do too after making it. A good cake for afternoon tea. Can be eaten warm with custard, and iced with royal icing. We just eat it as it is. Mr G and I made around 100 of these cakes for our wedding to give guest as tokens. It took us two whole days to make it. Heres the recipe. Ingredients 375g packet of mixed fruit* 250g butter* 2 cups sugar* 2 cups water* 2 tbsp baking powder 2 tbsp bicarbonate of soda (baking soda) 4 cups flour - sieved 4 large eggs 2 tbsp mixed spice (dont use all spice) Method Put * ingredients in a large pot and bring to a boil. Mix well and turn off heat.Add in baking powder and baking soda. Be careful at this stage as the soda has the tendency to rise very quickly. It looks as if a volcano is erupting. That is why you have to place the ingredients in a large pot to compensate for the soda. Leave mixture overnight to brew. Next day, heat oven to 180c (160c fan forced oven) and line a large square tin with baking paper. Grease the paper lightly with some butter. Add flour, eggs and mixed spice to the cooked ingredients. You dont have to use a mixer, just a wooden spoon. Mix thoroughly. Bake in oven for around 1 hour and 15 mins (you have to start checking the cake at the 1 hour mark). Around 40 mins, put a tin foil on top of the cake to prevent the top from burning and to ensure an evenly cooked cake. ----------------------------------------------------------------------------------------

Nothing goes down better in the Scullery than a cup of tea and ahuge nice slice of fruit cake. This Porter Cake is really simple and almost foolproof - no creaming the mixture, just boil up some of the ingredients then stir in the rest - easy! The only problem is that you have to wait at least a day before eating it ..... we don't. But if you can stand waiting you'll find the cake slightly less crumbly when you do slice it. Irish Porter Cake 4 ozs. butter 6 ozs. soft brown sugar (if you don't have any just use white) 6 ozs. currants 6 ozs. sultanas 2 ozs. mixed peel 8 fl. ozs. Guinness* 1 levelteasp. bicarb. of soda 1 heaped teasp. mixed spice 4 ozs. plain flour (brown or white) 4 ozs. S.R. flour (brown or white) Pinch of salt (optional) 2 eggs Heat the oven to 170C, Put the first eight ingredients in a saucepan. Bring to the boil then lower the heat and simmer for 1-2 minutes. Allow to cool until only warm. Add the sifted flours, beaten eggs and salt, if using. (I don't) Mix well and pour into a greased and base lined 7" square or 8" round tin. Bake in the centre of the oven for 60 - 90 minutes - check after 60 minutes and cover with greaseproof if necessary. Mine took 80 minutes. *If you don't like to use alcohol in cooking you can just use the same amount of water instead - the cake will still be nice ..... just call it Boiled Fruit Cake instead. ----------------------------------------------------------------------

Carrot cake has to be one of the favourite cakes in the Scullery - try cooking
the basic cake mix in Muffin tins for a change. Carrot Cake Muffins 150 grams white flour 50 grams wholemeal flour 1 teasp. baking powder 1 teasp. cinnamon 100 grams white sugar 100 grams brown sugar 100 grams raisins or sultanas 25 grams pecan nuts 40 grams coconut 200 grams grated carrots 150 mls sunflower oil 2 eggs Heat the oven to 180C and put paper cases into a muffin tin. Sieve together the first four ingredients - a pinch of salt can be added if wanted. Whisk the eggs for 2 - 3 mins until foamy then whisk in the sugar. Keep whisking until the mix is thick and pale. Slowly add the oil whisking continuously. Using a metal spoon very gently fold and cut the flour into the eggs. Add the fruits, nuts and carrots again 'cutting' the ingredients into the mix.* Divide the mix between the paper cases. Bake for 25 - 30 minutes until the muffins are well risen and golden. Leave in the tin to cool for 5 mins then turn them out and finish cooling on a wire rack. Icing or frosting can be added when the cakes are cold if wanted.

*Work quickly and don't worry if the mix is slightly lumpy - it should be. Overmixing will produce heavy muffins.

---------------------------------------------------------------------------------

Chocolate Muffins (Best chocolate muffin recipe) Ingredients: 250g (10oz) plain flour (sieved) 2 tsp baking powder tsp bicarbonate of soda 175g (7oz) caster sugar 2 tablespoons cocoa 250ml milk 90ml vegetable oil 1 large egg This is the best chocolate muffin recipe I have baked. I get great muffins every time and the recipe is really easy. Method: Pre-heat the oven to 180C fan , 200C , 350F/ gas mark 6. Put 12 muffin cases into a muffin/ bun tray Place all dry ingredients into a bowl & mix Place all liquid ingredients into a measuring jug & stir Pour the liquid ingredients into the dry ingredients and gently mix together until they form a batter (dont worry if there are still lumps lumpy batter makes the best muffins!) Pour the batter into a jug and fill the muffins cases to approx full Cook for 20 minutes or until the muffins have risen and are soft to touch (alternatively gently insert a knife into the centre of one of the muffins and if this comes out clean theyre ready) Remove from the oven and leave in the tins to cool for approx 10

minutes, then transfer to a wire rack to cool. ----------------------------------------------------------------------------------

Coconut Layer Cake Ingredients: 4oz (100g) margarine 4oz (100g) sugar 4oz (100g) self raising flour 1 egg and 2 egg yolks Topping: 4oz (100g) coconut 4oz (100g) caster sugar 2 egg whites Coconut Layer Cake Recipe: This coconut cake is a traditional victoria sponge cake, topped with a lovely, crispy coconut topping. Bake this cake from scratch within minutes. Pre-heat oven to 180C/ 350F/ Gas Mark 4 Place the margarine, caster sugar, egg and egg yolks into a mixing bowl and beat until well mixed Pour mixture into a 8 round baking tin (well greased) Topping: Whisk the egg whites until stiff (so you can turn the bowl upside down and the egg whites wont fall out) Gently fold in the caster sugar and then the coconut Spread the topping over the cake mixture Bake in the middle of the oven for 1 hour or until golden and an

inserted skewer comes out clean. -----------------------------------------------------------------------------------------Buns Recipe If youre new to baking this is a great recipe to get you started. Its the basis of many cake recipes and once you master this, therell be no stopping you! Not only are they really simple to make they taste delicious too! Ingredients youll need to make 12 buns: 4oz (100g) margarine or butter 4oz (100g) caster sugar 4oz (100g) self raising flour 2 medium eggs (beaten) Getting Started: Preheat your oven to 180C/ 360F/Gas Mark 4 Place 12 bun cases into a bun / muffin tray If youre making the buns by hand (rather than using an electric mixer) place the margarine (or butter) and sugar in a mixing bowl and cream them together until they are well blended (so you can no longer see the sugar granules). Then add the flour and eggs and mix well until the mixture is smooth without any lumps If you have access to an electric mixer simply place all the ingredients into the mixer at the same time and mix until the mixture is well blended and there are no lumps its that easy! Divide this mixture into your 12 bun cases Bake for 12 15 minutes or until your buns are well risen and golden brown Decorate your buns as you prefer (there are lots of ideas on The Cake Recipe www.TheCakeRecipe.co.uk) Hints and Tips if you only have granulated sugar that will be fine the caster sugar just tends to make the buns slightly lighter in texture

If you only have plain flour you can use this with 1 tsp of baking powder per every 4oz flour I find margarine works better than butter in this recipe (just a baking margarine), but if you are using butter make sure its at room temperature or it will be very difficult to mix I prefer to use free range eggs as they give a better flavour and colour to your buns Important dont open your oven door once your buns are cooking, or this will cause the buns to sink the golden rule to remember is you need equal amounts of marg, sugar and flour, and then half the number of eggs. So to make 24 buns you need 8oz each of marg, sugar, flour and 4 eggs To make chocolate buns simply use 3oz (75g) flour and 1oz cocoa. -----------------------------------------------------------------------------------------Fat Free Fruit Cake / Healthy Cake Recipe Ingredients: 150g (6oz) raisins 100g (4oz) sultanas 50g (2oz) currants 150g (6oz) soft brown sugar 1/2 pint strained cold (black) tea 1 egg (beaten) 200g (8oz) plain wholemeal flour 1 1/2 tsp baking powder 1/2 tsp mixed spice Fat Free Cake Recipe Rita comments: This traditional, easy Tea Bread recipe has been passed down through the generations in our family. It is called Tea Bread but is essentially a fatless Fruit Cake. Otherwise known as Tea Loaf. We serve it sliced and buttered, with a nice cup of tea.Place fruit in a large mixing bowl, add tea and mix well. Leave overnight to soak. Add egg, flour, sugar, baking powder and mixed spice to the soaked fruit and stir well. Pour into a 2lb lined & greased tin. Bake at 180C/ 350F/ Gas Mark 4 for approx 1 hour 15 minutes until golden brown and risen (and an inserted skewer comes out clean). Remove from tin and leave to cool completely.Remove from liner and place in

cling film.Store for 1 2 days before serving.

http://www.thecakerecipe.co.uk/easy-chocolate-cake-recipe/--------------------

------------------------------------------------------Ingredients for eggless chocolate cakes:

EGGLESS CHOCOLATE CAKE For chocolate sponge: Plain flour 100gram Cocoa powder -25 gram Baking powder -2 teaspoon Baking soda/ sodium bicarbonate 1 teaspoon Sweetened condensed milk -200 gram Butter melted -100 gm Vanilla essence -1 teaspoon Water to mix For the chocolate icing: Cooking chocolate -100 gram Butter ( unsalted) -50 gram
How to Prepare Chocolate cake recipe :

Preheat the oven at about 100 to 120 degrees centigrade. Take the flour,cocoa powder , baking powder and baking soda in a vessel and mix it well in a blender. Now add the melted butter ,vanila ,condensed milk and water. Whisk the above mix well so that the mixture gets a uniform texture . Whisking should be done for a very short time till the texture of the whole batter is uniform , else the outcome may be a harder cake. Transfer the batter to a butter greased cake tin and keep it inisde the oven for 60 minutes Pour the batter into the cake tin and bake for an hour at 150 degree centigrade. To make the icing , place the cooking chocolate in a plate (which has sides) and place the plate as a lid over the boiling water vessel. Once it is melted well add butter and mix well till it gets a pouring consistency . Now pour the mixture over the cake or even cut the cakes horizontally and sandwich this mixture. For topings we can use choclocte curls and other desired fruits and

nuts . Ready to taste the chocolate cake !!!! Am sure this will be in your Christmas Cake recipe list -------------------------------------------------------------------------------

Marble Cake Recipe Ingredients:

3 sticks (12 oz) unsalted butter, softened at room temperature 2 cups sugar 6 extra-large eggs 1 1/2 tsp vanilla extract 1/2 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3 cups (15 oz) bleached all-purpose flour 1/2 cup plain yogurt, full fat preferred 1/2 cup whole milk 100g (3.5oz) semi-sweet chocolate 1 Tbsp unsweetened cocoa powder (optional) 1 Tbsp Grand Marnier (optional)
Method:

1. Preheat oven to 325 F. 2. Put chocolate in a dry, clean bowl and melt in microwave oven in 30-second intervals, stirring till you get a smooth paste. Remove and let cool. 3. In a stand mixer, or a hand mixer, cream together butter and sugar till mixture is fluffy and sugar has been cut in well. 4. Add eggs, one at a time. Beat on med-high speed for about 20 seconds after each egg, and scrape down before adding the next one. 5. Add the vanilla and mix to combine. 6. Add dry ingredients in three portions, interspersing with the yogurt and milk and stir gently. So basically, this means 1/3 dry ingredients, yogurt, 1/3 dry ingredients, milk, final third dry

ingredient. Stir till all traces of flour is gone. 7. Take out half of the vanilla cake batter and drop it into the baking pan. Add the melted chocolate and cocoa powder and Grand Marnier (if using) to the remaining batter and stir it. 9. Interspersing globs of vanilla batter with chocolate batter, drop batter into pan. 10. Using your spatula, twirl the batter together using a figure-eight motion to mix the batter up to get that nice pretty marble design.Dont overmix. 11. Smooth out the top of your pan and put cake in oven to bake. If youre using loaf pans, start to test the cake after about 40 minutes. If using your bundt, it will need about 1 hour (test after 55 minutes). Cake tester should come out clean when its done. ------------------------------------------------------------------------------------Raisin Butter Cake Recipe

Makes 3 mini loaves

Ingredients:

2 and 1/3 stick (250g) unsalted butter, at room temperature 7 oz (200g) plain flour/all purpose flour 1 tsp baking powder 7 oz (200g) castor sugar 4 eggs tsp salt (raisin butter cake recipe) 4 tablespoons fresh milk 1 teaspoon vanilla essence 1/4 cup raisins + 1 tablespoon all purpose flour (mix together)
Method:

1. Preheat oven to 375F. 2. Lightly grease the pan with some butter. 3. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside. 4. Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. (Note: Sugar has not dissolved yet). 5. Add in the first egg. Beat well after each addition of egg until creamy. 6. Scrape down the sides for even mixing. 7. Add in vanilla essence and mix well. 8. Fold in the flour into the mixture and mix well.

9. Finally, add in the milk and fold in the raisins. Mix well. 10. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly. 11. Bake until golden brown and cooked, about 40 minutes. Use a cake tester to test if its cooked. 12. Remove it from the oven and let cool on the wire rack for another 5 minutes. Serve warm.-------------------------------------------------

Adding yoghurt certainly makes this fruity, buttery cake more moist and it blended very well with the Cointreau.

Recipe for Yoghurt Fruitcake Ingredients: 150 gm butter 2.1/2 oz vanilla sugar 6 oz plain flour 3/4 tsp baking powder 3 eggs 3 oz golden raisins, roughly chopped 3 oz cranberries, roughly chopped 1 orange/lemon rind 6 Tbsp plain yoghurt 3 Tbsp Cointreau 1.1/2 tsp vanilla Pinch of salt Method : In a bowl mix the raisins, cranberries and peel, pour in the Cointreau. Leave to soak overnight, refrigerated. Sift together the flour, baking powder and salt, set aside. Cream butter and sugar till light, fluffy, creamy, add in the eggs one at a time, mix well. Add in the vanilla essence. Fold in the sifted flour alternatively with the yoghurt, mix well. Mix in the dried fruits, scraping from the bottom and side of the mixing bowl. Pour the batter into a lightly greased and floured 9 x 4 x 3 inch loaf pan. Level the surface and make a slight depression in the centre.

Bake in a preheated oven @ 160 deg C for 20 to 25 mins. till golden brown. Test with a skewer till it comes out clean. Once the cake cools, turn over, prick holes with a toothpick or skewer and brush on more Cointreau. Wrap up the cake with foil and keep for a few days, to let the cake mature. Slice up and serve.-----------------------------------------------its been adapted to suit my favourite Christmas cake mix. This quantity will ultimately make an 8 Christmas Cake. (Boozy Christmas Fruit)
Ingredients:

55g caster sugar 55ml water 170ml brandy 175g dried figs 200g raisins 200g sultanas 100g dates 55g mixed peel Start by chopping the dried figs and dates into chunks.Place all the dried fruit in a large bowl and mix. In a pan, heat the water and caster sugar stirring to dissolve the sugar to create a sugar syrup. Set to one side and allow to cool slightly. When cooled pour in the brandy. Pour the liquid all over the dried fruit. Place the whole lot in an airtight container. For one week you will need to stir this daily, think of it as a little pet. No dont, its not half as naughty as my cats. Find a place for it to live in and after the first week you will only need to stir it once a week. At the end of six weeks Ill be back singing the joys of Christmas with a recipe to turn your syrupy boozy fruit mixture into the most fabulous Christmas cake. Now no more bah humbug, add the fruits to your shopping list now.

Boozy Christmas Fruit

--------------------------------------------------------------------------------------------

275g (10oz) Stork margarine (OUNCES CONVERSION) 225g (8oz) caster sugar 3 large eggs, beaten 350g (12oz) self raising flour, sifted *225g (8oz) Julian Graves crystallised pineapple diced *75g (3oz) Julian Graves mixed peel, chopped *40g (1 1/2oz) Julian Graves desiccated coconut *100g (4oz) Julian Graves sultanas 4 tablespoons milk coconut shavings to decorate Coconut Icing: 40g (1 1/2oz) Stork margarine 150g (5oz) icing sugar, sifted *25g (1oz) desiccated coconut 3 tablespoons pineapple juice Topping: *25g (1oz) pineapple diced *10g (15g ) desiccated coconut All ingredients marked with a * are available from Julian Graves stores. --------------------------------------------------------------------------------------Carrot Apple and coconut cake You can find a printable recipe here. If you need to convert the measurements in this recipe, please visit my conversion tables page. 1/2 cup toasted walnuts 2 cups shredded carrots 1 apple grated 2 cups flour 1 and 1/4 cup sugar

3/4 teaspoon baking soda 1 and 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons cinnamon 1 cup shredded coconut 3 eggs 3/4 cup oil 2 teaspoons vanilla

Instructions for carrot, apple and coconut cake Preheat your oven to 180 C and center your oven rack In a bowl whisk the flour,baking powder, baking soda, salt, cinnamon and coconut. Add the apple and carrot and stir. In a separate bowl whisk the eggs, oil, vanilla and sugar until pale. Add the egg mixture to the flour mixture and mix until homogenous. Pour the mixture into a greased cake tin and bake for 30 minutes or until a knife inserted into the center of the cake comes out clean.
---------------------------------------------------------------------------------------------------------------------

CHOCOLATE MARZIPAN Ingredients 1 cup cashewnuts 1 cup sugar 1/2 tsp vanilla powder or 1 tsp vanilla extract 1 tbsp cocoa powder 2 tbsp water 1/2 cup dessicated coconut some sunflower oil to make the marzipan Instructions grind the cashews with enough water to make a smooth paste. in a pan add the sugar and water. let the sugar melt. add the cashewnut paste to this. mix and let the mixture thicken. now add the cocoa powder and vanilla powder or extract. mix well and continue to stir the mixture till it thickens. when it is thick enough, cool this mixture. now shape them in fruits or flowers in moulds or shape them with your hands.

apply some oil to the moulds or your palms while shaping the marzipan. roll the marzipan in dessicated coconut serve. you can also keep them in an air tight container. Notes 1: this recipe can be easily doubled or tripled. 2: you can use almonds instead of cashews or both. 3: the marzipan can also be used as an icing on cakes. 4: if the mixture is not enough thick to be rolled into shapes after cooling, then reheat it again and let it thicken. -------------------------------------------------------------------------------------------Chocolate sponge cake Ingredients For the chocolate sponge cake:

175g (6oz) butter, at room temperature 3 eggs, at room temperature 175g (6oz) caster sugar 175g (6oz) self-raising flour 50g (2oz) cocoa powder 1tsp baking powder tsp vanilla extract For quick chocolate icing: 200g (8oz) icing sugar 50g (2oz) cocoa powder 200g (8oz) butter 1tbsp milk 1tsp vanilla extract Method Grease a 20cm (8in) cake tin and line with greaseproof paper. Top tip: Watch our how to line a round cake tin video Preheat oven to 170C (325F, gas mark 3). Cream the sugar and butter into a large bowl, beat until light and pale. Add the eggs one at a time and continue to beat until you leave a trail on the surface when the whisk is lifted (with an electric mixer, about 5 mins). Sift the flour. Gently fold half the flour into the mixture. When it is well combined, fold in the other half of the flour along with the cocoa powder and baking powder. Stir in the vanilla extract. Turn the mixture into the prepared tin. Bake the chocolate sponge cake for about 30-35 mins or until a cake skewer inserted in the middle comes out clean. Remove from the oven and leave to cool. Turn out onto a wire rack and remove the greaseproof paper. Turn the chocolate sponge cake upside down so the top becomes the bottom. Slice it horizontally and fill with whipped cream and fruit - raspberries or strawberries work well. You can decorate the top with more fruit. Or, for die hard chocoholics, make our quick, chocolate icing. Use an electric whisk to beat together all the ingredients until you have a smooth,

light icing. Use half of it in the middle of the chocolate sponge cake and the other half on top. Decorate with raspberries if you fancy.