easy microwave chocolate cake

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    Chocolate Cake

    Creamy Chocolate Cake for your loved one.

    Ingredients

    2 cup flour

    2 cup sugar

    1 cup water

    1 stick of butter

    1/2 cup oil

    3 Tbsp. Cocoa

    2 eggs

    1 teas. baking soda

    1 cup buttermilk

    1 tsp. vanilla

    For Frosting:

    1 stick butter

    6 Tsp. canned milk

    1 Tsp. Cocoa

    1 pound powdered sugar

    Method

    1.Mix flour and sugar in large mixing bowl. In small saucepan stir together water, butter, oil

    and cocoa. Bring to boil.

    2.Add to flour mixture and beat with mixer until well blended.

    3.Dissolve soda in buttermilk and add, beating well.

    4.Add eggs one at a time and mix in well. Add vanilla.

    5.Pour in 13 x 9 pan prepared with Pam and bake in 350 degree oven for 25 - 30 minutes

    or until pick inserted is clean.

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    For Frosting :

    1. In small saucepan melt together butter, milk and cocoa.

    2.Heat through and add to sugar, mixing well to form smooth consistency.

    3.Pour over warm cake.

    MICROWAVE CAKE

    This sponge cake , delicious to taste and easy to make.

    Preparation Time : 15 minutesCooking Time : 10 - 15 minutes

    Servings : 4

    INGREDIENTS

    Eggs 3Salt to taste

    Castor sugar (caster sugar) 1/2 cupVanilla essence 1 teaspoon

    Cornflour/ corn starch 2/3 cupRefined flour (maida) 1 tablespoon

    Baking powder 1 teaspoonCocoa powder 11/2 tablespoons

    For garnishingWhipped cream 1 cup

    Fresh cherries a few

    METHODBeat the eggs. Gradually beat in sugar, a little at a time, then continue to beat until stiff. Add egg

    yolks and vanilla essence and beat until combined. Sift together cornflour, flour, salt, cocoa

    powder and baking powder. Add the flour mixture to the egg mixture with a light hand. Pourbatter into a microwave container.Cook on Microwave HIGH for three minutes. If it is not donethen bake for a further thirty seconds and check. Check every thirty seconds till the cake is fully

    baked. Take it out of the oven and transfer onto a wire rack to cool. Decorate cake with whippedcream and cherries. You can also sprinkle some instant coffee over the cake while it is still a

    little hot.

    MICROWAVE CHOCOLATE CAKE

    This delectable cake gets done in a jiffy

    Preparation Time : 15 - 20 minutes

    Cooking Time : 25 - 30 minutes

    Servings : 4

    INGREDIENTS

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    Refined flour (maida) 165 gramsBaking powder 2 teaspoons

    Chocolate, grated 110 gramsButter 130 grams

    Castor sugar (caster sugar) 150 gramsMilk 3/4 cup

    Walnuts, chopped 1/2 cupVanilla essence 1/2 teaspoon

    METHODSieve together refined flour and baking powder. Take grated chocolate and butter in a microwavebowl 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 mixto 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%) forfive minutes. Check for doneness. If not done bake for one more minute at MEDIUM (70%). C

    and then bakerIf baking in a convection oven preheat the oven at 180 the cake for twenty five tothirty minutes.

    Easy Microwave Chocolate Cake

    Ingredients

    y 3 tablespoons butter, softened

    y 1/4 cup white sugar

    y 1 egg

    y 1 teaspoon vanilla extract

    y 1/4 cup milk

    y 1/2 cup all-purpose floury 2 tablespoons cocoa powder

    y 1/4 teaspoon baking powder

    y 1 pinch salt

    Directions

    1.Spray a medium microwave-safe bowl with non-stick spray and

    set aside. In a mixing bowl, combine the butter, sugar, egg,

    vanilla extract, and milk; blend together. Combine the flour,cocoa powder, baking powder and salt; blend into the mixture

    until smooth. Pour into greased bowl.

    2.Cover and cook in the microwave on high for 2 to 2 1/2

    minutes, or until cake springs back when touched. Since all

    microwaves cook differently, adjust the cooking time toaccommodate your machine. To serve, let the cake cool five

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    minutes, then cover the bowl with a plate and turn both bowl

    and plate upside down so the cake falls onto the plate.

    CHOCOLATE CAKE RECIPE

    Ingredients: 1/4 cup Unsweetened Cocoa Powder

    1-1/2 cup All-Purpose Flour 1 tbsp Vinegar

    1 tsp Vanilla 1 cup Sugar

    1 tsp Baking Soda 1/2 tsp Salt

    1/3 cup Oil 1 cup Water

    How to make Chocolate Cake:

    Mix together all the dry ingredients in a bowl.

    Mix liquid ingredients in a separate bowl and combine it with dry ingredients.

    Stir the mixture with a wire whisk until well mixed.

    Grease an eight-inch baking pan.

    Pour the prepared mixture into the pan.

    Bake for about 45 minutes at 350 degree F.

    Top with ice cream and serve.

    EGGLESS CAKE RECIPE

    You will love this eggless cake. It is simple to make and does not requireeggs.

    Ingredients:

    8 oz. plain flour3 oz. margarinepinch of salt4 tspful baking powder

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    3 oz. sugar1 tsp vanilla essenceabout 1/2 cup milk and water

    How to make eggless cake:

    y Mix flour, baking powder and salt.

    y Mix in the margarine, add the sugar and vanilla and mix to a dropping

    consistency with the milk and water.

    y Turn into a greased 7 inch tin and bake in a moderate oven for 3/4 to 1

    hour.

    y

    CORNFLOUR CAKE RECIPE

    Very simple and easy to make cornflour recipe. It contains very fewingredients like castor sugar, milk and cornflour. Try it ..

    Ingredients:

    4 oz. cornflour1 oz. flour2 oz. castor sugar2 oz. butter

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    1 tspful baking powder1 eggLittle milk

    How to make cornflour cake:

    y Cream the butter and sugar, and add the egg beaten with a little milk.

    y Then add the sieved cornflour, flour and baking powder.

    y Put into a prepared cake tin and bake in a moderate oven for about 1

    hour.

    APPLE CAKE RECIPE

    Try an attempt at baking this apple cake made of cinnamon, nutmeg andglazed with brown sugar and vanilla essence.

    Ingredients:

    1 cup oil2 cup sugar3 cup flour

    1 tsp salt1 tsp nutmeg1 tsp cinnamon powder1 tsp baking powder3 eggs1 tsp vanilla extract1 cup chopped nuts

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    1 tsp cloves1 cup baking soda4 cups chopped apples

    Glaze2 tblsp milk1/2 tsp vanilla essence1/2 stick butter1/2 cup brown sugar

    How to make apple cake:

    y In a bowl mix the oil, eggs and vanilla extract together.

    y In a separate bowl sift the dry ingredients together and add this

    mixture to the oil and egg mixture and mix well.

    y Add in the apples and the nuts.

    y Pour this mixture in a baking pan and bake for 1.15 minutes at 350

    degrees F.

    y For the glaze mix all the glaze ingredients together and boil the

    mixture for one minute.

    y When the cake is baked remove it from the oven and white it is worm

    pour the glaze on it.

    y Apple cake is ready.

    Instant Dhokla Recipe

    Here's a delicious, tempting dhokla recipe that can be made within no timeand served to your guests. Learn how to make instant dhokla.

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    Ingredients:

    1 1/2 cup gram flour (besan)2 tsp semolina (suji)2 tsp eno powder1/2 tsp sugar1 lemon (nimbu)2 green chilly (hari mirch)8-10 curry leaves (kadi patta)1 tsp mustard seeds (raai)1/4 tsp salt (namak)1 cup water1 tbsp oil

    How to make instant dhokla:

    y Mix gram flour, semolina and 1 cup water.

    y Grease a container.

    y Heat water in a pressure cooker and place sieve (jaali) on it.

    y Now add eno powder.

    y Immediately pour this mixture in the greased container.

    y Place it on jaali and cover the cooker.

    y Remove the whistle of the cooker.

    y Let it cook at high flame for 15 minutes.

    y Then take out the dhoklas out of the container and cut into pieces

    once it is cooled.

    y Heat oil in a pan and crackle mustard seeds. Then put curry leaves.

    y Finely chop green chilies.

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    y Pour this on dhoklas.

    y Put 2 cup water, sugar and lemon juice in a container and put all

    dhoklas in it.

    y After 5 minutes take out extra water.

    y Garnish with finely chopped dhania patti.

    y Serve with some chutney.

    Dhokla

    Ingredients

    y 1 cup: Besany cup: Sour curdy tsp: Ginger pastey tsp: Green chilli pastey tsp: Turmeric powdery 1 tsp: Sugary 1 tsp: Fruit salty 1 tsp: Salty 1 tbsp: Oily cup: Watery ForTadka

    o tsp: Mustard seedso 4-5 : Curry leaveso 2-3 :Green chillies-slito 1 tbsp: Oil

    Method

    1. Mix besan, ginger paste, chilli paste, salt, turmeric, sugar and oil andbeat in the curd. Beat till smooth. Add water and mix well again.

    2. Add fruit salt, stir gently and pour immediately into the greased tinand place in the steamer.

    3. Place a thin cloth between the lid and the steamer and close tight.Steam for 20 minutes.

    4. Remove tin from the steamer and keep aside.

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    5. Heat oil for the tadka, add mustard seeds, curry leaves and greenchillies.

    6. Saut till slightly colored, and add a large cup water. Cut the dhoklainto desired sized pieces and pour the tadka over. Garnish withcoriander and coconut and serve.

    How to make Dhokla:

    Ingredients to serve 4:

    y chickpea flour(besan,gram flour) - 2 cups

    y water- 1 cup

    y plain yogurt( should be a little sour) - 1/2 cup

    y soda bicarb - 1 tsp

    y green chili paste - 1 tsp

    y ginger paste - tsp

    y garlic paste(optional) - tsp

    y sugar(optional) - 1 1/2 tsp

    y Turmeric powder or yellow food coloring - tsp

    y salt to taste

    ForSeasoning

    y coriander chopped - 2 tbsp.

    y oil - 1 tbsp

    y mustard seeds - tsp

    y cumin seeds - tsp

    y Curry leaves ( optional) -8-10

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    Method:

    1. Put gram flour in a large bowl. Mix in yogurt, water and beat to asmooth paste. Leave aside to ferment for 4-5 hours. The mixture willincrease in size.

    2. Add chili paste, ginger paste, garlic paste, salt to the batter.3. In a small bowl, mix soda bi carb and 1 tbsp water.4. Heat the steamer or pressure cooker with about 1 cups water for

    steaming the dhokla.5. Add the soda bi carb mixture to the flour mixture and mix well. Pour

    immedietly into flat greased vessel or a thali or a cake tin.6. Steam for about 15 minutes. Do not place the weight if you are using

    pressure cooker.7. After 15 minutes, remove the lid and switch the stove off. Let cool for

    a few minutes.8. Cut into squares.

    Make seasoning

    1. Heat oil in a small pan. Add mustard seeds, cumin seeds.2. When they stop spluttering, add curry leaves.3. Pour over dhokla squares. Sprinkle chopped coriander.

    Serve hot or cold with green chutney or with tomato ketchup.

    Tips:

    I. Dhokla will keep for a day without refrigeration. If you wish to keep itlonger, keep in the fridge for 3-4 days. Steam it again before eating.

    II. Add sugar only if you like sweetish taste. Otherwise you can omit it.

    KHATTADHOKLA

    A deliciously sour, traditional Gujrati snack served for

    festival meals. Can also be served as a snack at tea time.

    A deliciously sour, traditional Gujrati snack served forfestival meals. Can also be served as a snack at tea time.

    Cooking Time : 40 min.

    Preparation Time : 30 min.

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    Serves 6 to 8.

    Ingredients

    3 cups rice

    1 cup urad dal

    1/2 cup sour curd

    2 tablespoons green chilli-ginger paste

    3/4 teaspoon soda-bi-carb

    1/4 teaspoon asafoetida (hing)

    1 tablespoon black pepper, coarsely ground

    3 tablespoons oil

    salt to taste

    Method

    1. Wipe the rice and urad dal with a wet cloth, mix and dry

    grind coarsely (like semolina). Alternatively, soak the riceand urad dal overnight in plenty of water and grind in a

    mixture the next day.

    2. Add the sour curds and hot water and make into a thick

    paste.

    3. Allow to ferment for at least 6 to 7 hours.

    4. Add the soda bi-carb, oil, asafoetida, green chilli-ginger

    paste and salt and mix well.5. Apply a little oil to a metal thali ( flat metal with low rim).

    Pour enough batter so as to fill half the height of the thali.

    This should ordinary be about 1/2 teacup for a small thali.

    6.Sprinkle a little ground pepper on top.

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    7.Steam for about 10 minutes.

    8. Repeat with the rest of the batter.

    9. Cut into pieces and serve with oil and green chutney.

    Tips

    You can make Vegetable Dhoklas by adding finely chopped

    carrots, french beans and peas to the batter before steaming.

    Microwave Dhokla receipe

    Ingredients

    1/2 lime 0

    Besan cup 1

    coriander leales 4 garnish 0

    curd 0

    mustard seeds 0

    oil 0

    salt to taste 0 1/2 tsp

    sugar 0

    turmeric 0

    How to make Microwave Dhokla Recipe

    dhokla ------- step1 ----- to 1cup of besan add a pinch of turmeric,

    2tbs curd,3tsp oil,1\2 piece lime juice,salt to taste (1\2tsp)& with

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    hot water make a smooth batter.pour this into a greased glass

    bowl & microwave it at 80power for8min.----just before pouring

    into a greased bowl atlast add soda & mix. step2 ------ Now make

    tadka with oil ,mustard seeds & 2 green chilles.pour this tadka

    over the dhokla pieces. step3 ----- prepare lime water with the

    remaining lime,1 glass water,2 1\2tsp sugar & a pinch of

    salt.pour with a spoon on the dhokla pieces. garnish it with

    coriander leaves.

    Ingredients for Besan Dhokla Recipe

    Gram flour(Kadalapodi) - 250 gm

    Buttermilk(Moru) - 4 cups

    Fruit salt - 1 tsp

    Green chillies - 4 nosMustard seeds - tsp

    Oil - 2 tbspSalt - tsp

    Curry leaves - 8-10 nos

    Sugar - tsp

    Fresh coconut(grated) - 5 - 6 tbsp

    Lemon - a lime

    Coriander for decoration

    (finely chopped)Preparation Method of Besan Dhokla Recipe

    1)Mix together gram flour/besan and the buttermilk.

    2)Add 2 finely chopped green chillies and cover it and keep it

    aside for two hours.

    3)While preparing add sugar, salt, lemon and fruit salt and mix

    well.

    4)Transfer the mixture to a deep, greased plate.

    5)Boil 2 cups of water in a pressure cooker. Place a stand about

    2-3" high in the center of the cooker and keep the plate

    containing the mixture on the stand so that the plate does not

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    dip in the water. Remove the whistle and put the lid on. Take out

    the plate after 20 minutes.

    6)After it cools down, take out the dhokla from the plate and cut

    it into desired shapes.

    7)Heat oil in a pan or a kadai.

    8)Add mustard seeds, curry leaves and 2-3 sliced green chillies.

    9)Take 1 cup of water and add sugar. Add this into the kadai

    along with the dhoklas and mix well.

    10)Take it out in a tray and garnish with chopped coriander

    leaves and grated coconut.

    :- Serve hot with coconut chutney or coriander chutney.

    BESAN DHOKLA RECIPE

    Ingredients:

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    350gms Gram flour (Besan)1cup Curd (Stirred)1tsp Green Chilies (paste)1tsp Ginger (paste)Salt to taste1tsp Soda bi-carb / Eno fruit salt1 Lemon juice1/2 tsp. turmeric powder1tbsp Oil

    ForTamperingFew Curry leaves1tsp Mustard Seeds2tsp OilCoriander leaves (chopped)2-3 green chilies (vertically slit)

    Preparation:

    y In a bowl add gram flour (besan), Curd and water.

    y Mix well and make a smooth batter. The batter should be of thick consistency.

    y Add salt and set aside for 4 hours covered with a lid.y Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mixwell.

    y Keep the steamer or cooker ready on gas.

    y Grease a baking dish (it should fit in the steamer or cooker).

    y Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.

    y Add this to the batter and mix well.

    y Pour the batter into the greased pan and steam for 10-12 minutes or till done.

    y Cool for sometime and cut into big cubes.

    y Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Removeand pour it over dhoklas.

    y Garnish the besan dhokla with coriander and slited green chilies.

    y Serve with hari chutney.

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    Instant Dhokla Recipe

    Here's a delicious, tempting dhokla recipe that can be made within no timeand served to your guests. Learn how to make instant dhokla.

    Ingredients:

    1 1/2 cup gram flour (besan)

    2 tsp semolina (suji)2 tsp eno powder1/2 tsp sugar1 lemon (nimbu)2 green chilly (hari mirch)8-10 curry leaves (kadi patta)1 tsp mustard seeds (raai)1/4 tsp salt (namak)1 cup water1 tbsp oil

    How to make instant dhokla:

    y Mix gram flour, semolina and 1 cup water.

    y Grease a container.

    y Heat water in a pressure cooker and place sieve (jaali) on it.

    y Now add eno powder.

    y Immediately pour this mixture in the greased container.

    y Place it on jaali and cover the cooker.

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    y Remove the whistle of the cooker.

    y Let it cook at high flame for 15 minutes.

    y Then take out the dhoklas out of the container and cut into pieces

    once it is cooled.

    y Heat oil in a pan and crackle mustard seeds. Then put curry leaves.

    y Finely chop green chilies.

    y Pour this on dhoklas.

    y Put 2 cup water, sugar and lemon juice in a container and put all

    dhoklas in it.

    y After 5 minutes take out extra water.

    y Garnish with finely chopped dhania patti.

    y Serve with some chutney.

    How to make Sambar

    ______________________

    Ingredients ForSambarPowder

    y Coriander seeds - 1 table spoon

    y Chana dal - 1 tea spoon

    y Urad dal -1/2 tea spoon

    yCumin seeds - 1 tea spoon

    y Asafetida - 1/4 tea spoon

    y Red chillis - 2 to 4, according to taste

    y Black pepper - 1/4 tea spoon

    y Mustard seeds - 1/4 tea spoon

    y Methi(fenugreek) seeds - 1/4 tea spoon

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    Ingredients forSambar:

    y Toor dal - 1 small cup

    y Tamarind - a lime sized ball

    y Onions 2 medium sized, chopped

    y Tomatoes - 2 medium sized, chopped

    y Curry leaves - a sprig.

    y Coriander leaves - 1 tbsp chopped.y Salt - 1 tea spoon or to taste.

    y Water - 3-4 cups.

    Ingredients forseasoning:

    y Oil+ghee - 1 tsp each

    y Mustard seeds - 1 tsp

    y Cumin seeds - 1 tsp

    y Asafoetida - 1 pinch

    y Turmeric powder - 1/4teaspoon.

    Preparation:

    y Roast the sambar powder ingredients on low flame.

    Grind to fine powder.

    y Soak tamarind in warm water for 15 minutes. Get pulp

    using 1 cup of water.

    CookingMethod:

    1. Cook Toor dal in 2 cups of water till it is soft.2. In a deep pan, Heat oil.3. Add mustard and cumin seeds. When they stop crackling, add

    asafetida and turmeric powder, curry leaves, chopped onions.4. Fry for 5 minutes. Add tomatoes. Cook for 5 minutes.5. Add 1 cup water. Add ground sambar powder. Boil.6. Mash the cooked dal. Add to the mixture.

    7. Boil for 5 minutes. Add the tamarind pulp, salt. Stir. Add more water ifneeded.

    8. Boil for about 5 minutes.9. Add chopped coriander leaves.

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    IDLI RECIPE

    Ingredients:

    2 cups Rice1 cup Urad Daal (white)

    1 1/2 tblsp SaltA pinch of Baking SodaOil for greasing

    How to make idli sambhar:

    y Pick, wash and soak the daal overnight or for8 hours.

    y Pick, wash and drain the rice. Grind it coarsely in a blender.

    y Grind the daal into a smooth and forthy paste.

    y Now mix the grinded rice and daal together into a batter.

    y Mix salt and set aside in a warm place for8-9 hours or overnight for

    fermenting.

    y Idlis are ready to be cooked when the batter is well fermented.

    y Grease the idle holder or pan well and fill each of thm with 3/4th full

    of batter.

    y Steam cook idlis on medium flame for about 10 minutes or until done.

    y Use a butter knife to remove the idlis.

    y Serve them with sambhar or chutney.

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    Plain Dosa Recipe

    Heres a delicious, light dosa recipe that is a popular south Indian dish andcan be enjoyed with sambhar. Learn how to make plain dosa.

    Ingredients:

    3 cup rice (chawal)1 cup split black gram lentil (urad ki dhuli dal)1 tsp salt (namak)

    1 tsp fenugreek seeds (dana methi)oil as required

    How to make plain dosa:

    y Soak rice, dal and dana methi for 6 hours.

    y Then grind them to a fine thin batter by adding little water.

    y Add salt to it and leave it covered for 12 hours for fermentation.

    y Now heat a non stick tawa and spread 1 tbsp of the batter on the

    whole of the pan.

    y Grease all the corners and then cook it on the other side also.

    y Put little water on the tawa and wipe it with a clean cloth before

    making each dosa.

    y Serve them hot with hot sambhar and chutney.

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    Onion Dosa Recipe

    Here's a scrumptious, crispy dosa recipe with lots of onion. Learn how tomake onion dosa.

    Ingredients:

    3 cup rice (chawal)1 cup split black gram lentil (urad ki dhuli dal)1 tsp fenugreek seeds (dana methi)

    400 gm potato(alu)200 gm onion (pyaj)1 tsp mustard seeds (rai)1/4 tsp turmeric powder (haldi)1/2 tsp red chilly powder (lal mirch)10-12 curry leaves (kadi patta)oil as required1 1/2 tsp salt (namak)

    How to make onion dosa:

    y Soak rice, dal and dana methi for 6 hours.

    y Then grind them to a fine thin batter by adding little water.

    y Add salt to it and leave it covered for 12 hours for fermentation.

    y Peel potato and cut into small pieces.

    y Chop onion into long pieces.

    y Heat 2 tbsp oil in a pan and crackle rai and curry leaves.

    y Then fry onion in it until it turns light brown.

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    y Now put alu, 1/2 tsp salt, lal mirch, haldi in it.

    y Fry for 2 minutes and remove it from the flame. Keep it aside for

    stuffing.

    y Now heat a non stick tawa and spread 1 tbsp of the batter on the

    whole of the pan.

    y When cooked spread onion mixture on it.

    y Grease all the corners with oil.

    y Roll and remove it from the flame.

    y Put little water on the tawa and wipe it with a clean cloth before

    making each dosa.

    y Serve them hot with hot sambhar and chutney.

    Onion Uthappam Recipe

    Here's a delicious, spicy recipe that can be enjoyed as a snack or as amain dish. Learn how to make onion uthappam.

    Ingredients:

    2 cup rice (chawal)1 cup split black gram lentil (dhuli urad dal)

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    3 onion (pyaj)2 green chilly (hari mirch)1 piece ginger (adrak)1 tsp coriander leaves (dhania patti)1 tsp salt (namak)1/2 tsp red chilly powder (lal mirch)oil

    How to make onion uttapam:

    y Soak rice and dal separately for about 6 hours.

    y Then grind them separately.

    y Mix them in a container and add salt.

    y Cover and leave for fermentation for 12 hours.

    y Finely chop adrak, pyaj, hari mirch and dhania.

    y Mix lal mirch in chawal batter.

    y Heat a non stick pan/tawa and spread 1 tbsp batter on it.

    y Spread chopped vegetables on it.

    y Cook at low flame and grease it on the corners and turn it to cook the

    other side.

    y Serve it hot.

    y If the batter sticks on a tawa, add little salt to the oil and grease the

    corners so that uttapam will not stick on tawa.

    y Cook it at low flame to make it tastier.

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    UPMA RECIPE

    Ingredients:

    1 cup Rava / Sooji (Semolina)25 gms fried Cashew Nuts (optional)1 inch Ginger chopped1 chopped Onion3 Green Chillies slit sideways1 Potato chopped1 Capsicum chopped1 Carrot chopped1/4 cup Green Peas frozen or fresh1 tsp Mustard Seeds1 tsp Urad Daal

    1 tsp Channa DaalSalt to taste1/2 tsp Turmeric PowderChili powder to taste (optional)2 tblsp OilFew curry leavesFinely chopped corianderleaves1 tblsp GheeLemon juice to taste

    How to make rava uppma:

    y Sift rava through a muslin / cheese cloth or very fine sieve.

    y Heat 1tbsp. pure ghee / unsalted butter and fry rava ,on a moderate

    heat, stiring constantly to light brown color and set aside.

    y Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to

    splatter.

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    y Add the daals : channa & urad & curry leaves to it and fry till they turn

    red.

    y Add onion, ginger and green chilies. Saut for 2-3 minutes.

    y Add all the vegetables, turmeric & chili powder, and salt to taste.

    y Now add 3 cups of water and cover the pan and allow it simmer on

    low heat until the vegetables are done.

    y Add the fried rava to it stirring constantly till it becomes little thick.

    y Take off from the heat and lemon juice if desired.

    y Serve hot garnished with cashews and coriander.

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    Microwave Upma RecipeCooking time: 10:30 minsIngredients

    200 gms. semolina (sooji)

    1 onion (chopped)

    1 tomato (chopped)

    1 tsp oil

    1 tsp mustard seeds

    2 3 red chillies

    1/2 cup boiled peas

    1 tbsp peanuts (roasted)

    5 6 curry leaves

    2 cups water

    1 pinch of asafetida (heeng)

    Salt and black pepper powder (to taste)

    Method

    1. In a microwave safe bowl roast semolina at 100% power for 3 4 mins. Stir in between. Keep

    aside.

    2. In another microwave safe bowl microwave oil at 100% power for 30 secs.

    3. Add asafetida, mustard seeds, curry leaves, dry red chillies and microwave at 100% power for

    1 min.

    4. Now add onion, peas, chillies and tomatoes and microwave at 100% power for 3 mins. Stir in

    between.5. Add 2 cups of water, roasted semolina, nuts, salt, pepper and microwave at 100% power for 3

    4 mins. Stir in between.

    6. Serve with coconut chutney.

    Read more: http://www.awesomecuisine.com/recipes/2710/1/Microwave-Upma/Page1.html#ixzz0vWqbB1VP

    DAHI VADA RECIPE

    Ingredients: :

    ForWada:1 Cup Urad daal

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    Salt to tasteOil to fryForDahi :1 kg Dahi (yogurt)1/2 tsp grated GingerFinely chopped coriander leaves1-2 green chilies choppedSalt to taste2 tsp Roasted cumin(jeera)powderRed chili powder to taste

    Preparation:

    y ForBada - Clean, wash and soak the daal overnight.

    y Grind it into smooth paste.

    y Add salt to taste.

    y Heat oil in a pan and drop a spoonfuls of batter and fry till golden

    brown.

    y Take the hot vadas and put in cold water for 2-3 minutes.

    y

    Now Take them out of water and squeeze the water and keep aside.

    y ForDahi - Blend the curd (yogurt) and little water until it is smooth.

    y Keep in refrigerator for an hour to get chilled.

    y Add salt, red chili powder and cumin powder.

    y Serving - In a deep dish arrange wada and pour dahi over them.

    y Now add imli (tamarind) chutney and green chutney.

    y Garnish with coriander.

    y Serve the dahi vadas chilled.

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    Dahi Bhalla Recipe

    Ingredients:

    Urad dal - 1 cup

    Yogurt - 1 kg

    Cumin powder - 2 tsp, roasted

    Red chilli powder - 1 tsp

    Black salt - 1 tsp

    Ginger juliennes - 1 tsp

    Chopped green chilli - 2 tbsp

    Coriander leaves - 4 tbsp, chopped

    Raisins - 2 tbsp, soaked in water

    Green chutney

    Sweet chutney

    Water as required

    Salt as per taste

    Method:

    1. Soak the dal in water for 4 hours. Grind to a smooth paste with very little water. Add chopped green chilli

    and salt.

    2. Fry 1 tsp full of batter in hot oil till golden.

    3. Remove with a slooted spoon and put the bhallas in warm water. Leave for 10 minutes. Squeeze out the

    water by pressing between the palms of your hands.

    4. Blend yogurt well with salt.

    5. Coat 6 bhallas well with yogurt. Pour 1 tsp green chutney and 2 tsp sweet chutney.

    6. Garnish with coriander leaves, ginger juliennes, red chilli powder, cumin powder, black salt and a few

    soaked raisins.

    Read more: http://www.awesomecuisine.com/recipes/2608/1/Dahi-Bhalla/Page1.html#ixzz0vWp5UIXN

    MASALA DOSA RECIPE

    Ingredients:

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    Dosa shell:1 1/2 cups rice1/2 cup urad dalsalt to taste

    OilMasala Filling:

    2 large potatoes1 medium onion (chopped)1/2 teaspoon yellow split peas1/2 teaspoon mustard seed1/2 teaspoon turmeric1-2 green chili1 tablespoon oilsalt to taste

    Preparation:

    Dosa shell

    y Separately soak rice and urad dal at least 6 hour or overnight in

    water.

    y Grind to paste.

    y Mix together, add salt with water to make batter.

    y Leave in room temperature overnight.

    y Mix onion and chilies to the thin batter.

    y Heat pan or griddle with little ghee or oil.

    y Spread the mix on pan in circular motion to make thin Dosa.

    y Cook on both the sides, if desired.

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    Masala Filling (Spicy Filling):

    y Heat oil. Add mustard seed, peas, onions and spice.

    y Fry for about 5 minutes on medium heat or/until onions are turned

    into golden brown

    y Add potatoes and mix and cook some more Serve

    y Add filling inside Dosa and roll. Serve hot with Chutney.

    PAO BHAJI RECIPE

    Ingredients:

    12 Pav buns2 Onions3 tsp Dhania Powder5 Tomatoes2 tsp Jeera Powder3 Potatoes2 tsp Chilli powder

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    1 cup Peas4 tsp Pav Bhajji masala1/2 cup CarrotSalt to taste1/2 cup Beans1/2 cup Coriander for garnish1/2 cup Cabbage2 tsp Lemon Juice1/2 cup Capsicum1 cup Cauliflower1' piece GingerGarlic optional2 Green chillies finely chopped

    Preparation:

    y Heat a pan with oil & add the onions. Fry till translucent. Add

    tomatoes,salt,add all the powders and fry till the oil floats on top.

    y Steam all the other vegetables seperately & add them to the onion

    mixture.

    y Add a cup of water & let it cook to boiling consistency. Then With the

    help of a potato masher keep mashing the mixture till it cooks nicely.

    y When all the vegetables are cooked thoroughly garnish with

    coriander & lemon juice and serve with Pav.

    y For the pavs:

    y Slit open the pavs from the middle. Apply butter in the inside & place

    them on a pre-heated frying pan.When they get golden brown from

    the inside take them off.

    y Serve hot with bhajji.

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    Pav Bhaji Recipe

    Ingredients

    8 pavs (squarish soft buns about 4" x 5" size)

    butter to shallow fry.

    For Bhaji

    1 capsicum chopped fine

    2 onions chopped fine

    2 tomatoes chopped fine

    2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower,

    potota, beans, bottle gourds, etc.) 1/2 cup shelled peas

    2 tbsp. butter

    2 tsp. pavbhaji masala

    1 1/2 tsp. chilli powder

    1/4 tsp. turmeric powder

    1/2 tsp. sugar

    salt to taste

    1 cup water (in which vegetables were boiled)

    1/2 tsp. each ginger grated, garlic crushed

    juice of 1/2 lemon.

    To Garnish

    1 tbsp. coriander chopped

    1 onion chopped

    small pieces of lemon

    Method

    Pressure cook mixed vegetables and peas till well done.

    Mash them coarsely after draining.

    Heat butter in a pan.

    Add ginger-garlice, capsicum, onion, tomatoes.

    Fry for 2-3 minutes till very soft.

    Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further

    2-3 minutes.

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    Bring to boil.

    Simmer till gravy is thick, stirring and mashing pieces with masala, in

    between.

    Add lemon juice, stir.

    Garnish with chopped coriander and a block of butter.

    For Pavs

    Slit pavs horizontally leaving one edge attached. (To open like a book).

    Apply butter (as desired) and roast open on a griddle till hot and soft with

    the surface crisp on both sides.

    Serve hot with bhaji, a piece of lemon and chopped onion.

    Making time : 30 mins. (excl. pressure cooking time)

    Serve : 4 (2 pavs each)

    SPRING ROLL RECIPE

    Ingredients:

    Cover :250 gms. All purpose flour (Maida)1 EggLittle SaltWater to make batterFilling :2- 3 Carrots Grated)1 cup leeks shredded and well washed (white section only)(optional)1/2 tsp Ginger Minced)1/2 tsp Garlic Minced)100 gms Cabbage Shredded)50gms Mushrooms Chopped)

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    75 gms Sprouted Beans3 Green Chilies Chopped)Salt to taste2 tbsp Soya Sauce1/2 tbsp White Pepper Powder

    How to make spring roll:

    y Sift the flour and add salt, egg and water and make a smooth batter.

    y Heat little oil in a flat non-stick pan and add enough batter so that it

    covers the base of the pan.

    y Cook both sides of the pancake till golden. Repeat the same till

    whole batter is utilized.

    y To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and

    mushrooms, stir fry for 10-15 seconds.

    y Add leeks (if available) and stir fry for about 1 minute, then add

    carrots, cabbage and cook tossing the vegetables until they are crisp-

    tender.

    y Add the bean sprouts, salt, pepper and soya sauce, cook stirring for

    2 minutes. Set aside the filling to cool.

    y To make the spring rolls place 2-3 tbsp. of the filling in the center of

    each pancake.

    y Fold in the sides and form a tight roll, sealing the edge with a little

    flour and water paste.

    y Deep fry in hot oil until golden.

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    y Serve the vegetarian spring roll hot.

    Vegetable Spring Rolls

    Ingredients:

    For the covering :1 Cup Maida/Flour2tsp Maida/Flour, mix with water to a paste tsp Baking Powder2tsp OilSalt to tasteOil for deep-frying

    Buzz up!

    For the filling :500gms Cabbage250gms Carrot200gms Capsicum1 Bunch of Spring Onion Scallions' tsp Aginomoto' Cup Soya Sauce2tsp Sugar2tsp Chili Sauce

    1tbsp OilSalt to taste

    Method:Use Wanton sheets for the outer covering. If Wanton sheetsare not available then the covering can be prepared usingMaida/flour. Mix Maida, Salt, Baking Powder, Oil and usingwater knead into dough. Divide the dough into balls and rollout each one into a thin circle. Roast each circle for a

    minute or two; let it not become crisp.

    Cut Cabbage, Capsicum and Onion finely, grate Carrot. Heat Oil, add all

    the Vegetables and Aginomoto and mix well. Add Salt, Sugar, Soya Sauce

    and Chili Sauce and cook for 3 minutes on high flame. Remove and let it

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    cool.

    Fill the vegetable mixture on the Wanton sheet or the Maida/Flour bread

    and roll it tightly. Seal the edges using the Maida/Flour paste. Heat Oil in a

    wok and deep-fry them till golden brown and crisp. Remove on the kitchen

    towel and cut each roll into three pieces and serve hot.

    V

    VEG. SPRING ROLLS RecipeStarters and Snacks Recipe by Shweta

    Not Available Not Available

    INGREDIENTSFor the covering :1 Cup Maida/Flour2tsp Maida/Flour, mix with water to a paste1\4 tsp Baking Powder

    2tsp OilSalt to tasteOil for deep-frying

    For the filling :500gms Cabbage250gms Carrot200gms Capsicum1 Bunch of Spring Onion Scallions1\2 tsp Aginomoto

    1\2 Cup Soya Sauce2tsp Sugar2tsp Chili Sauce1tbsp OilSalt to taste

    METHOD

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    The outer covering can be prepared using Maida/flour. Mix Maida,Salt, Baking Powder, Oil and using water knead into dough. Dividethe dough into balls and roll out each one into a thin circle. Roasteach circle for a minute or two let it not become crisp.

    Cut Cabbage, Capsicum and Onion finely, grate Carrot. Heat Oil,add all the Vegetables and Aginomoto and mix well. Add Salt,Sugar, Soya Sauce and Chili Sauce and cook for 3 minutes on highflame. Remove and let it cool.

    Fill the vegetable mixture on the Wanton sheet or the Maida/Flourbread and roll it tightly. Seal the edges using the Maida/Flour paste.Heat Oil in a wok and deep-fry them till golden brown and crisp.Remove on the kitchen towel and cut each roll into three pieces andserve hot.

    EG

    SPRING ROLL RECIPE

    Ingredients:

    Cover :250 gms. All purpose flour (Maida)1 EggLittle SaltWater to make batterFilling :2- 3 Carrots Grated)

    1 cup leeks shredded and well washed (white section only)(optional)1/2 tsp Ginger Minced)1/2 tsp Garlic Minced)100 gms Cabbage Shredded)50gms Mushrooms Chopped)75 gms Sprouted Beans3 Green Chilies Chopped)

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    Salt to taste2 tbsp Soya Sauce1/2 tbsp White Pepper Powder

    How to make spring roll:

    y

    Sift the flour and add salt, egg and water and make a smooth batter.

    y Heat little oil in a flat non-stick pan and add enough batter so that it

    covers the base of the pan.

    y Cook both sides of the pancake till golden. Repeat the same till

    whole batter is utilized.

    y To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and

    mushrooms, stir fry for 10-15 seconds.

    y Add leeks (if available) and stir fry for about 1 minute, then add

    carrots, cabbage and cook tossing the vegetables until they are crisp-

    tender.

    y Add the bean sprouts, salt, pepper and soya sauce, cook stirring for

    2 minutes. Set aside the filling to cool.

    y To make the spring rolls place 2-3 tbsp. of the filling in the center of

    each pancake.

    y Fold in the sides and form a tight roll, sealing the edge with a little

    flour and water paste.

    y Deep fry in hot oil until golden.

    y Serve the vegetarian spring roll hot.

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    INDIAN RECIPES : COCONUT CHUTNEY RECIPE

    Coconut Chutney is a breakfast companion in South India. Learn

    how to make/prepare Nariyal Chatni by following this easy recipe.

    Ingredients:

    1/2 Coconut

    Lemon sized tamarind 10 Red chillies

    Salt to taste

    1 tsp urad dal

    1 tsp mustard seeds

    2 tsp Oil

    1 tsp Chana Dal

    Few red chilli pieces and curry

    leaves

    A pinch of hing 1/2 tsp Jeera

    How to make Coconut Chutney:

    Shred the coconut into small

    pieces.

    Fry the red chillies in a small

    pan.

    Grind red chillies, coconut,

    tamarind and salt. Add

    minimum water.

    Heat oil in a small pan. Add

    urad dal, chenna dal, mustard

    seeds, jeera, red chillies, hing

    and curry leaves.

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    Add the seasoning to the

    coconut chutney after mustardseeds start spluttering.

    Coconut Chutney is ready.

    COCONUT CHUTNEY RECIPE

    Ingredients:

    1 fresh coconut (grated)3 fresh green chilies or as per taste2 tbsp cilantro or coriander leaves (chopped)1 tbsp lemon or lime juice1 tbsp split peas (roasted)3/4 cup plain yogurtSalt To Taste

    Hoe to make coconut coriander chutney :

    y Grind coarsely all the ingredients in a blender and serve.

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    Green Chutney Recipe

    Ingredients:

    1 bunch coriander (cilantro) chopped3-4 green chilies1 small onion1 lemon juice3 tsp sugarA pinch of amchur2-3 flakes of garlicSalt To Tastered chili powder to taste

    How to make coriander chutney :

    y Mix and blend all ingredients thoroughly in a mixie to make a paste.

    y Add little water if required. Your hari chutney is ready.

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    VEGETABLE PAKORA RECIPE

    Ingredients:

    1 cup Chickpea Flour (Besan)2 tsp Oil1 tsp Ground Cumin1 1/2 tsp Salt1 -2 Chopped Green Chillies (Jalapeno)1/2 cup Water1 Potato1 small Cauliflower2 Cabbage

    5 leaves Spinach sliced1 1/2 cup Sliced Onion

    How to make vegetable pakora:

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    y Boil the potato until just tender, peel and chop finely.

    y Finely chop cauliflower and onion. Shred the cabbage and spinach.

    y Mix first set of ingredients well. Beat in a blender for 4-5 minutes to

    incorporate air (this will make the batter fluffier).

    y Let batter rest 1/2 hour in a warm place

    y Add the vegetables and mix in evenly.

    y Deep fry in oil that is heated to 375.

    y Drain pakoda on paper towels and serve immediately.

    y Serve vegetable pakora with coriander or mint chutney or tomato

    ketchup

    . SPRIN

    ALOO BONDA RECIPE

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    Ingredients:

    2 Large Boiled, Mashed Aloo (Potatoes)1-2 Green Chilies (chopped)

    1tbsp Coriander leaves (finely chopped)1cup gram flourSalt to tasteRed chili powder to taste1/4th tsp Garam Masala powder1/4th tsp turmeric powderOil for frying

    How to make aloo bonda:

    y Add salt, chili powder, garam masala, coriander, and green chilies to

    the mashed aloo (potatoes) and mix well.

    y In a bowl take a cup of gram flour; add turmeric powder, little salt and

    chili powder to it. Add little water bit by bit and mixing with hand make

    a batter (neither too thick nor too lose).

    y Make small balls of aloo (potato) mixture.

    y Dip each ball in the batter and deep fry them till golden. brown

    y Serve aloo bonda hot with chutney.

    SEV PURI RECIPE

    Ingredients:

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    10 - Flat Puris (crisp)1 cup Fine Sev1/2 cup chopped Onion (Pyaj)1/2 cup Curd (Dahi)3 tblsp Tamarind (Imli) Chutney3 tblsp Coriander Leaves (Dhania Patta) Chutney1/2 cup boiled Potato (Aloo)1 tblsp Chaat Masala1/2 tsp Red chili pepper (Lal Mirchi)1/2 tsp Cumin Seed (Jeera)

    How to make sev puri:

    y Arrange the puris on a plate make a hole in each puri in the centre.

    y Fill with a few chopped boiled potato cubes.

    y Add about 1/4 tsp of tamarind and green chutneys in each.

    y Sprinkle cumin powder, salt, red chilli powder.

    y Sprinkle finely chopped onions.

    y Then generously sprinkle sev all over the puris.

    y

    Garnish with finely chopped coriander.

    y Serve fresh..

    PANI PURI RECIPE

    Ingredients:

    To make puri:1 cup Semolina (Rava / Suji)3 tblsp Fine Wheat Flour (Maida)1/4 tsp Baking SodaOil to deep fry

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    To make pani:1/2 cup Tamarind (Imli) Pulp2 cups Water2 tblsp roasted Cumin Seed (Jeera) Powder2 tblsp un-roasted Cumin Seed (Jeera)Coriander Leaves3 Green Chilly (Hari Mirch)2 tblsp Mint Leaves (Pudina Leaves) Chutney1 tblsp Black Salt (kala namak )2 tblsp Jaggary (Gur)

    How to make pani puri:

    y To make pani:

    y Measure all ingredients.

    y Adjust spices and tangyness to taste.

    y Strain through a wire strainer to remove any rough bits.

    y To make puri:

    y Mix sooji, maida, baking soda, salt and enough water to knead a soft

    dough.

    y Stand covered with wet cloth for 15-20 minutes.

    y Make small sized balls.

    y With the help of some dry maida or sooji, roll into thin rounds.

    y Heat oil in a pan and deep fry puris till very light brown and crisp.

    y Drain in a paper towel for a while to dry out the oil.

    y Store in an airtight container when cool.

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    BREAD PAKORA RECIPE (Bread Fitter)

    Ingredients:

    4-5 Bread Slices1cup Gram Flour (Besan)1/4th tsp turmeric powderSalt to taste1/2 tsp Ajwain

    Red chili powder to taste1/4th tsp Garam Masala powderWater for batterOil for frying

    How to make bread pakoda :

    y Cut Bread slices into desired shapes (like triangle, rectangle etc.)

    y In a bowl add gram flour salt, chili powder, garam masala, ajwain and

    mix it.

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    y Now by pouring little water at a time make a smooth batter (neither

    too thick nor too lose)

    y Heat oil in a kadhai.

    y Dip bread piece in the batter and fry till crisp on medium flame.

    y Serve bread pakora hot with green chutney and tomato sauce.

    CHILLI PANEER RECIPE

    350 gms PaneerHow to make paneer

    2 tsp Salt1 Egg1/2 cup Corn Flour1 tsp Ginger-Garlic Paste2 cups Coarsely Chopped Onions2 tbsp Sliced Green Chillies1 tbsp Soya Sauce2 tbsp Vinegar1/4 tsp AjinomotoOil for frying

    Little Water

    How to make chilly paneer:

    y Cut the paner into cubes.

    y Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic,

    ginger and water to just coat the paneer pieces with the mixture.

    y Heat oil in a pan and fry the paneer pieces caoted with mixture till

    golden in color.

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    y Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high

    heat for half a minute.

    y Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the

    fried paneer cubes.

    y Mix well, and garnish the chilli paneer with finely cut spring onions

    and coriander.

    SHAHI PANEER RECIPE

    Ingredients:

    200 gms PaneerHow to make paneer2 Medium Onions1" Ginger3-4 Garlic Pieces2 Green chillies1/2 tsp White Pepper Powder1 tsp Red Chilli Powder3/4 tsp Turmeric Powder1 tsp Garam Masala Powder3-4 tbsp Cream1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane)1/2 cup Milk8-10 tbsp Vegetable oil

    Salt to taste

    Preparation:

    y Heat oil in a kadhai.

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    y Cut paneer into small cubes. Fry over medium heat until light brown.

    y Keep the paneer pieces aside.

    y Saute the dry fruits in one tablespoon of oil.

    y Grind onion, ginger, garlic, green chilli in a blender and make a fine

    paste.

    y Fry the mixture in the remaining oil until golden brown and oil starts

    separating.

    y Add salt, red chilli powder, white pepper, turmeric powder, garam

    masala. Saute for 1-2 minutes.

    y Add milk to make the gravy. Bring the gravy to boil. Reduce the heat

    and cook until the gravy becomes thick.

    y Put a portion of the dry fruits in the gravy while it is being cooked.

    Keep the rest of dry fruits for decorating.

    y Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.

    y Garnish shahi paneer with cream and dry fruits and coriander leaves.

    MICROWAVE PANEER MATAR

    Ingredients:

    6"-7" round dish or 2" high with cover100g paneer- grated

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    1 cup shelled peas2 tbsp. oil1 medium size onion1-2 green chillies1/2" piece ginger6 tbsp. ready made tomato puree1/4- red chilli powder1/2 tsp. cumin powder1/2 tsp. garam masala powderCashewnuts - optionalSalt to taste

    Preparation:

    y Grind together onion, green chillies, ginger and fry this masala for 4

    to 5 minutes in a non-stick pan.

    y Add tomato puree, garam masala, cumin powder, peas and sprinkle

    1 tbsp. water.

    y Now transfer this to a micro dish and micro high for 3 minutes.

    y Add salt, grated paneer 5 tbsp. water and cashew nuts and mix

    gently.

    y Cover the dish and again micro wave for 2 minutes and stand for

    another 2 minutes.

    y Serve, garnished with fresh coriander and green chili.

    MICROWAVE PANEER RECIPE

    Ingredients:

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    200g Paneer- cut in 1/2" cubes1 capsicum-cut into thin long strips2 tbsp. oil5-6 flakes garlic - crushed

    2 tbsp. ready made tomato puree1/2 tsp sugar & garam masala3/4 tsp red chilli powder1 tsp dhania powderSalt to taste

    Preparation:

    y In a small frying pan, add oil and garlic and as soon as the oil is hot,

    add the tomato puree, salt, sugar, red chilli powder, dhania and

    garam masala.

    y Mix well. Add capsicum and sautee for one minute.

    y Now add the cottage cheese mix well and mocrowave high

    uncovered for 3 minutes and serve hot.

    DAAL MAKHANI RECIPE (Maa Ki Daal)

    Ingredients:

    1 cup whole urad daal (urad sabut)1tbsp Red kidney beans (Rajma)1 onion finely chopped1 tomato finely chopped1" Ginger piece

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    2-3 green chilies finely choppedchopped coriander leaves4-5 flakes Garlic paste1/2 cup stirred curd1/2 cup fresh stirred cream (malai)2tbsp butter1tsp cumin seeds (jeera)1/2tsp turmeric powder1/2tsp Garam masalaRed chili powder to taste1/2tsp dhania powderSalt to taste

    How to make dal makhni :

    y Soak rajma in water overnight.

    y Add water & little salt and pressure-cook Rajma and urad daal till soft

    for about 20-25 minutes. Mash and boil again for 15-20 minutes and

    add curd and cream to the daal.

    y Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry

    till light brown. Add onions and fry till golden brown.

    y Now add ginger, green chilies and tomatoes and fry till tomatoes

    soften.

    y Now add dry masalas (turmeric powder, chili powder, dhania powder

    & salt) and fry again for a moment.

    y Add daal and stir on medium flame. As soon as it starts boiling

    remove from the gas.

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    y Sprinkle garam masala powder and garnish daal makhni with

    coriander and add butter.

    y Serve daal makhni hot. Goes well with laccha paratha, naan or rice.

    VERMICELLI PUDDING (SEVIYA KHEER)

    Ingredients:

    2 cups Badam1cup Seviya (Vermicelli) broken into 4 cm bits

    5 cups milk1/2 cup sugar1/3 cup almonds (sliced)1/4 cup unsalted blanched pistachio, silvered1/2 tbsp rose waterSilver or gold papper (varak)

    Preparation of semiya:

    y Heat the ghee in a heavy bottomed non-stick pan over medium heat

    and add seviya and fry till golden brown, stirring constantly.

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    y Pour the milk, sugar, almonds, pistachio and stirring constantly bring

    to boil.

    y Cook for about 20 minutes or until the milk is slightly thickened.

    y Cool to room temperature, add rose water and chill thoroughly.

    y Stir well and serve the vermicelli pudding in individual bowls with a

    piece of silver or gold paper (varak).

    BADAM KA HALWA

    Ingredients:

    2 cups Badam2 1/2 cups Sugar2 drops Kesar Colour1 cup Ghee1 cup Milk

    How to make badam halwa:

    y Leave the almonds in hot water for 1 hour.

    y Remove the outer skin and grind to a paste with the milk.

    y Make sugar syrup and boil till it reaches a one string consistency.

    y Add the badam paste and cook till it thickens.

    y Add the kesar colour.

    y Add ghee little by little stirring continuously on low heat.

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    RICE KHEER RECIPE (Rice Pudding)

    Ingredients:

    1/4th cup long grain rice (washed and drained)4-5 cups milk2-3 cardamom seeds (crushed)2 tbsp almonds (blanched silvered)

    A pinch of saffron threads, soaked in a little hot milk1 tbsp skinned pistachio nuts (chopped)1 tbsp raisins (optional)2-3 tbsp sugar or as desired

    How to make kheer:

    y Put the rice, milk and cardamom in a pan, bring to boil and simmer

    gently until the rice is soft and the grains are starting to break up.

    y Add almonds, pistachio, saffron and raisins and simmer for 3-4

    minutes.

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    y Add the sugar and stir until completely dissolved.

    y Remove the rice kheer from heat and serve either warm or chilled.

    BESAN BARFI RECIPE

    Ingredients:

    200 gms Bengal Gram200 gms Sugar (powder)

    10 gms Ghee10 gms Kismis1/2 tsp Cardamom powder

    Preparation of besan barfi :

    y Heat the ghee and cook the besan on medium flame till the raw smell

    disappears.

    y Make sure the colour of the besan does not change. Add the sugar

    and turn.

    y Remove from fire. Mix in the kismis and cardamom powder.

    y Spread out on an inverted greased plate. When firm cut into squares.

    Besan ki burfi is ready to be eaten.

    BESAN LADOO RECIPE

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    Ingredients:

    1 cup Carnation Milk Powder1/2 cup all purpose flour1/2 tsp baking soda

    2 tablespoons butter-meltedWhole milk just enough to make the dough

    For the SugarSyrup2 cups Sugar1 cup waterOil for frying

    How to make gulab jamun:

    y Make the dough by combining the milk powder, Bisquick, butter. Add

    just enough whole milk to make a medium-hard dough. Divide the

    dough into 18-20 portions. Make balls by gently rolling each portion

    between your palms into a smooth ball. Place the balls on a plate.

    Cover with a damp yet dry kitchen towel.

    y Heat the oil on high and then lower the heat to medium. Slip in the

    balls into the hot oil from the side of the pan, one by one. They will

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    sink to the bottom of the pan, but do not try to move them. Instead,

    gently shake the pan to keep the balls from browning on just one

    side. After about 5 mins, the balls will rise to the surface. The Gulab

    Jamuns should rise slowly to the top if the temperature is just right.

    Now they must be gently and constantly agitated to ensure even

    browning on all sides.

    y If the temperature of the oil is too high then the gulab jamuns will

    tend to break. So adjust the temperature to ensure that the gulab

    jamuns do not break or cook too quickly.

    y The balls must be fried very slowly under medium temperatures. This

    will ensure complete cooking from inside and even browning.

    Sugar Syrup

    y The syrup should be made earlier and kept warm. To make the hot

    sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5

    cardamom pods, slightly crushed and a few strands of "Kesar". Mix

    with a spoon and then heat at medium heat for 5-10 minutes until

    sugar is all dissolved in water. Do not overheat, that will caramelize

    the sugar.

    y Transfer this hot syrup into a serving dish. Keep warm on stove. Add

    the fried gulab jamuns directly into the warm syrup. Leave gulab

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    jamun balls in sugar syrup overnight for best results. They can be

    served warm or at room temperature.

    TOMATO SOUP RECIPE

    Ingredients:

    1 1/2 lbs. of ripe tomatoes remove seeds, peeled and chopped

    2 tbsp of Olive Oil1 Onion chopped1 Clove of garlic crushed1 Small red pepper chopped (optional)4 Cups of chicken or vegetable stock2 oz of tomato paste1/4 cup of Basil

    Preparation:

    y Heat the oil in a heavy pan, cook the onion, garlic and red pepper till

    soft.

    y Add the tomato and cook another 10 minutes.

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    y Add the tomato paste, salt and pepper to taste.

    y Cover and let simmer for 15 minutes.

    y Allow to cool slightly and put the mixture in a blender until it is

    smooth.

    y Return to the pan and heat gradually.

    y Add the fresh basil to the tomato soup, cook 2 minutes and serve.

    MIX VEGETABLE SOUP RECIPE

    Ingredients:

    1/2 cup carrots (chopped)1/4 cup french beans (flas beans) (chopped)1/2 cup peas (matar) (shelled)1 1/2 cup tomato (tamatar) puree1 tsp garlic (lasan) paste1 tsp ginger (adrak) paste2 tsp coriander leaves (dhania patta) (chopped)3-4 tsp butter3 glasses of watersalt (namak) and pepper to tasteforgarnishing :cheese granted

    How to make mix vegetable soup:

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    y Melt butter, fry ginger and garlic paste, add tomato puree, carrots,

    French beans, peas and water. Pressure cook for 5-6 minutes.

    y Add coriander leaves.

    y Boil for 2-3 minutes.

    y Garnish with cheese.

    y Note : If you want thick soup, then add 2 tsp of corn flour mixed in 1/2

    cup milk.

    COLD COFFEE RECIPE

    Ingredients:

    4 cup Cold Milk (Thanda Doodh)1 cup boiling Water6 tsp instant Coffee Powder

    4 tblsp Cream (Malai)3 tblsp Sugar (Cheeni)Crushed Ice

    How to make cold coffee:

    y Dissolve instant coffee powder and sugar in boiling water and allow

    to cool.

    y Blend the the coffee mixture and milk in a blender for few seconds.

    y Add cream and crushed ice.

    y Blend for another few seconds till it becomes frothy.

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    y Serve chilled.

    VEGETABLE BIRYANI RECIPE

    Ingredients:

    2 cups Basmati Rice1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)150 gms Green Peas3 Finely Sliced Onion

    2 Finely Sliced Green ChilliesSalt to taste1 tsp Red Chilli Powder2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)4 Cloves (laung)1/2 tsp Black Pepper Powder4 Tomato1/2 cup Yogurt (curd)4 tbsp Vegetable Oil

    1/2 tsp Mustard Seeds3 tbsp Dry Fruits (cashew nuts, raisin)

    How to make vegitable biryani :

    y Wash the basmati rice well before cooking.Then take rice with 3-3/4

    cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in

    pressure cooker or in a pan or microwave.

    y Cut all the vegetables into small thin pieces and fry each one of it

    separately in oil. Fry the green peas also.

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    y Take 1 tblsp oil in a pan and add mustard seeds, green chilli,

    cinnamon and caraway seeds powder, cloves, black pepper powder

    and stir for about half minute. Then add onions and saute them for a

    minute ot till they get pink in color.

    y Add salt and red chilli powder and stir.

    y Add fine chopped tomatoes and fry till they are properly cooked.

    y Take the yogurt and make it fine by putting in a blender for just 2

    rotations. Add this fine yogurt and stir well.Heat it for about 10

    seconds.

    y Add all the fried vegetables.

    y Add the cooked rice and mix well with very light hands so that the

    rice grain doesn't break. Cook for about 3 minutes.

    y Take this vegetable biryani out in a rice serving dish.

    y Garnish with dry fruits and green coriander leaves.

    y Serve the vegetable (veg ) biryani hot with raita and pickle.

    ONION RICE RECIPE

    A quick and easy recipe of fried rice laced with onions and a tangy flavor oflemon.

    Ingredients:

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    2 cup cooked rice1 onion sliced2 tblsp oil1/2 tsp mustard seeds (raai)1 green chili chopped1 tsp chopped garlic

    Salt and pepper to taste1 tsp fresh coriander, chopped2 tsp juice of lime

    How to make onion rice:

    y Heat oil in a wok, add mustard seeds, and green chilies into it and let

    splutter.

    y Now add the garlic and fry till it turns golden brown

    y You should now put in the sliced onions and saute till they are golden

    in color

    y Add the salt and pepper, put in the rice and mix well.

    y Put of the stove and mix the lime juice well with the rice

    y Garnish with freshly chopped coriander and serve hot.

    y Dahi Bhalla Recipe - Indian Recipe snacks

    Dahi Bhalla recipe Ingredients

    1 c urad dal

    1 kg yoghurt2 tsp roasted cumin powder1 tsp red chilli powderr

    1 tsp kala namak -

    salt to taste

    1 inch ginger julienned

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    oil for frying

    3 tbsp chopped coriander leaves

    15-20 raisins

    1 green chillli, deseeded & sliverred

    mint chutney

    tamarind chutney

    y Methody Wash and soak the dal in cold water overnight. Next day,

    strain and grind to a smooth paste. Whisk into the batter

    1/2 tsp salt, 1/2 tsp red chilli powder and raisins.

    y Heat oil in a wok. Drop tablespoons of batter in it and fry

    until light golden.

    y Remove, drain on absorbent paper. Put the bhallas in hotwater. Leave for 2 minutes. Drain, squeezing out the water

    between the palm of your hands.

    y Whisk the yoghurt well with kala namak and salt to taste.y To serve, place the bhallas on a plate and cover with

    yoghurt. Drizzle mint chutney and tamarind chutney.

    Sprinkle red chilli powder, cumin powder. Garnish with

    coriander leaves, ginger and green chilli.

    Dahi Bhalla Recipe

    INGREDIENTS :-

    Black gram split (dhuli urad dal).1/1/2 cupRaisins 15-20

    Salt . To taste

    Red chilli powder ..1 tsp

    Asafoetida ..a pinch

    Fresh coriander leaves a few sprigs

    Ginger .1 inch pieceGreen Chillies ..2

    Oil..to deep fry

    Yogurt 6-7 cupsRock Salt (kala namak) .. 1 tsp

    Mint chutney ..to taste

    Tamarind chutney .. to taste

    Roasted cumin powder 2 tsps

    METHODOF PREPARATION :-

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    1. Wash and soak dal in three cups of cold water overnight. Drain

    off excess water the following day. Grind dal to a smooth paste.

    Wash raisins and pat them dry.

    2. Whisk half a teaspoon of salt, half a teaspoon of red chilli

    powder, raisins and asafetida into the butter.3. Clean, wash and chop coriander leaves. Peel, wash ginger and

    cut into julienne. Wash, remove stems and chop green chillies

    finely .4. Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it

    and fry until light golden.

    5. Remove, drain onto an absorbent paper. These are now called

    bhallas or vadas. Put bhallas in sufficient quantity of hot water.

    Leavefor two minutes. Squeeze between your palms to drain out

    water.

    6. Whisk yogurt well with rock salt (kala namak) and salt totaste.

    7. To serve, place bhallas on a plate and cover with yogurt. Addmint chutney and tamarind chutney. Sprinkle red chilli powder

    and roasted cumin powder.

    8. Garnish with coriander leaves, ginger julienne and chopped

    green chillies.

    ALOO POHA RECIPE

    Ingredients:

    2 cups Poha (Beaten Rice)1 Potatoes1 Onions

    2 Green Chillies1 tsp Chana dal1 tsp Urad dal1/4 tsp Mustard Seeds1 sprig Curry leaves2 tsp Peanuts4 tblsp Oil

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    1 pinch Turmeric powder1 LemonFew Corainder leavesSalt to taste

    How to make aloo poha :

    y Soak the poha in water. Wash and drain all the water.

    y Add some salt , turmeric powder , keep aside.

    y Peel and cut the potatoes into small cubes, chop the onions, chillies,

    corainder leaves.

    y Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry

    leaves and fry until they crackle.

    y Add potatoes , saute for few minutes, then add chopped onions,

    chillies.

    y Cook till they are done. Add the poha, corainder leaves and stir.

    y Keep it on slow flame for 5- 7 minutes.

    y Let it cool for sometime and add then lemon juice.

    y THEPLAS

    Spiced parathas.

    Cooking Time : 25 to 30 min.

    Preparation Time : 5 min.

    Makes 12 to 14 theplas.

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    Ingredients

    2 cups whole wheat flour (gehun ka atta)

    1 cup curds

    1/2 teaspoon turmeric powder (haldi)

    1 1/2 teaspoons chilli powder

    1 tablespoon coriander powder

    2 tablespoons oil

    salt to taste

    Other ingredients

    oil to roast the theplas

    Method

    1. Mix all the ingredients together and knead into a soft dough

    using water only if required.

    2. Knead the dough till it is smooth and divide into 12 to 14

    equal portions.3. Using a rolling pin, roll out the each portion into 125 mm.

    (5") diameter rounds.

    4. Cook each round on both the sides on a tava, smearing a

    little oil on both sides until brown spots appear on the

    surface.

    5.Serve hot.

    6. Serving suggestions : Theplas taste delicious with meals

    and also with masala tea, as a tea-time snack.

    Tips

    Left-over rice can also be added to the dough in which case,

    adjust the seasoning to taste.

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    VARIATION :

    METHI THEPLAS : Add 1/2 cup of chopped fenugreek (methi)

    leaves at step 1 and proceed as per the recipe.

    Adjust the seasoning to taste.

    DOODHI THEPLAS : Add 3/4 cup of grated white pumpkin (lauki)at step 1 and proceed as per the recipe.

    Adjust the seasoning to taste.

    Cabbage Rolls RecipeG ROLLS Recipe

    Cooking time: 11 mins

    Ingredients500 gms cabbage

    For filling

    200 gms paneer (made from toned milk)

    1 onion (finely chopped)

    2 green chillies (finely chopped)

    1 tbsp green coriander (chopped)

    1 cucumber (chopped)

    1 capsicum (chopped)

    1 tbsp sprouted moong

    1 tsp butter

    1 tbsp lemon juice

    Salt and black pepper powder (to taste)

    Method

    1. Wash the cabbage thoroughly

    2. Steam cabbage in 1 cup of water and cover with a cling foil. Microwave at 100% power for 4 5 mins. in

    microwave safe bowl.

    3. Drain out water. Allow to stand for 5 mins.

    4. Remove the cling foil & separate 8 large outer leaves of the cabbage.

    5. Mix all ingredients of the filling & microwave at 100% power for 2 mins. Cool it.

    6. Fill into the blanched cabbage leaves & wrap into neat rolls.

    7. Brush with little butter and microwave (covered with cling foil) at 100% power for 4 5 mins.

    8. Serve with crispy salads and dips / chutneys.

    Read more: http://www.awesomecuisine.com/recipes/2821/1/Cabbage-Rolls/Page1.html#ixzz0vWq8sWVk

    Microwave Tomato Rice Recipe

    Cooking time: 18:30 mins.

    Ingredients

    1 cup basmati rice

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    2 onions (chopped)

    1 tsp cumin

    seeds (jeera)

    1 tsp mustard seeds

    1/2 tsp red chilli powder

    1/4 garam masala powder

    1 tbsp oil

    4 6 curry leaves

    1 cup tomato puree

    Salt (to taste)

    1 1/2 cup water

    2 dry red chillies

    A pinch of asafoetida (heeng)

    Method

    1. Wash and soak rice for 15 20 mins. Drain the excess water.

    2. Now in another microwave safe bowl microwave oil at 100% power for 30 secs.

    3. Add cumin seeds, mustard seeds, and asafoetida, curry leaves and microwave for 1 min. at 100% power.

    4. Add chopped onion and other spices. Microwave for 2 mins at 100% power.

    5. Now add tomato puree, soaked rice and 1 cup of water. Microwave covered at 100% power for 9 10

    mins. And then at 60% power for 5 6 mins. Stir twice in between and keep covered for 5 mins before

    serving.

    6. Serve with rasam and curd etc.

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    Name: Raj Katori / Basket Chaat Popular

    Ingredients:

    Ingredients for Katori

    Maida - 200 gms

    Oil - 300 gms

    Salt - 1/2 tsp

    Ingredients for Filling

    Masala Chhole - 1 & 1/2 cup

    Sweet Curd (beaten) - 500 gms

    Chopped Onions - 2

    Urad Dal ke small vade (bhalle) - 15

    Tamarind Chutney - 1 & 1/2 cup(Tamarind + Jaggery + Dates)

    Green Chutney - 1/2 cup (Corainder leaves + Mint leaves + Green chillies + Ginger + Salt to taste + Few

    drops of lemon juice)

    Sev - 100 gmsBoiled and cubed Potatoes - 4

    Roasted Coriander Powder - 2 tsp

    Roasted Cumin Powder - 2 tsp

    Chat Masala - 2 tsp

    Plain Salt and Rock Salt - 1 tsp each

    Red chilly powder - 1 tsp

    Chopped coriander leaves - 1 cup

    Pomegranate seeds - 1/2 cup

    Instructions:

    Method for making katori / Basket

    1. Heat 4 tbsp. of oil well.

    2. Sieve maida and salt together.

    3. Add hot oil to maida and make a stiff dough using water in required quantity.

    4. Divide this dough into 15 equal portions.

    5. Roll into thin rotis and prick with a fork all over.

    6. Heat oil in a kadhai.

    7. Grease the outside of a medium size steel bowl.

    8. Take one roti, stick on the outer side of the bowl so that it takes the shape of the bowl. Press well.

    9. Put in the hot oil along with the steel bowl. Remove the steel bowl as soon as it separates. Fry the

    bowl-shaped roti to a light brown color. Prepare all the katoris similarly and keep aside.

    Serving Method

    1. Apply Tamarind & Green Chutney inside of katori.

    2. Now put katori in a serving plate.

    3. Place urad daal ka vada (bhalla), one tbsp of masala chhole, some potatoes and onions.

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    4. Pour three tbsp of curd, one tbsp of tamarind chutney and one tsp of green chutney.

    5. Sprinkle dhaniya powder, jeera poder and chaat masala on it.

    6. Spread sev over the chat and garnish with coriander leaves and pomegranate seeds.

    Coconut Burfi (Nariyal ki Barfi)

    by Kshipra

    Sweets and Desserts

    coconut burfi

    Coconut burfi or nariyal ki barfi is a popular Indian sweet which is made on festive occasions. So many of

    us have fond childhood memories of our mothers or grandmothers preparing coconut burfi on festivals

    like Janamashtmi. Here is an easy recipe of coconut barfi.

    Recipe of coconut burfi/ nariyal ki barfi

    2 cups desiccated coconut

    1/2 cup water

    1 1/2 cup sugar

    1/2 tsp cardamom (elaichi) powder

    1. Grease a thali (platter) with few drops of ghee or butter and keep aside.

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    2. In a kadhai/wok, take water and sugar and cook on medium-low heat till sugar dissolves and syrup

    (chashni) comes to boil.

    3. Cook, stirring occasionally, till syrup reaches 2 thread consistency. To test this, take few drops of the

    syrup on a plate and touch with your thumb and forefinger. As you stretch the syrup, it should form

    some threads.

    4. Add coconut and cardamom powder and mix well. Cook, stirring, till coconut begins to clump together

    and leave the sides of the kadhai.

    5. Immediately pour this mixture on the greased thali and spread evenly with a big spoon.

    6. Let it cool and harden slightly. Cut into diamonds or squares. Let the burfi cool completely. Store

    coconut burfi in an airtight jar.

    Nariyal ki Barfi

    Coconut Barfi

    Ghee 2 tbs.

    Sugar 1 cup

    Water 1 cup

    Fresh coconut 1 cup (greated)

    Cardamoms 5 Crushed

    Cashew nuts cup (Chopped)

    y Grease a plate and set aside.

    y Remove the sugar scum from the syrup.y Add the finely greated coconut and crushed cardamoms. Mix thoroughly.

    y Turn off the heat while the mixture is still a thick pouring consistency.

    y Add the chopped cashew-nuts .

    y Pour the coconut mixture onto the greased plate and quickly spread with a spatula.

    y After half an hour cut into diamond-shaped pieces with a sharp knife.

    y * Make the syrup is very thick before adding the cardamoms and coconut otherwise the barfi

    will not set.

    y Store this in an air-thight container.

    COCONUT BARFI RECIPE (Nariyal Ki Burfi)

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    Ingredients:

    225 gms Khoya

    225 gms coconut (dry and ground)

    1 tsp cardamom seeds (ground)

    1 tbsp ghee

    2 1/2 cups sugar

    2 cups water

    1/2 tsp almonds (grated)

    1/2 tsp pistachios (grated)

    How to make coconut burfi:

    y Mix khoya and coconut and fry them lightly with ghee on a low heat.

    y Add cardamom and mix well.

    y Prepare one-string syrup by dissolving sugar in the water.

    y Now stir the coconut mixture into the syrup.

    y Grease the plate and spread the grated nuts on it.

    y Spread the prepared evenly over the plate and allow it to cool.

    y Now with the knife, cut it into desired shapes.

    y Turn them over so that nuts covered part appears on the top.

    y Nariyal ki burfi is ready to be served.

    For making Gol Gappe (plural Gol Gappe)

    1. Sooji (Semolina ) 1/2 cup2. Maida ( Plain Refined Flour) 1/2 tbsp.

    3. Cooking Soda 1/2 teaspoon4. Salt to taste

    5. Oil for Frying

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    For Spicy Pani or Spicy Water

    1. Chopped Mint Leaves 11/2 cups

    2. Chopped Coriander Leaves 1 tbsp.3. Tamarind 1/3 cup

    4. Ginger1"5. Green Chillies 4 to 5

    6. Ground Cumin Seed (roasted) 1 tsp.

    7. Kala Namak (Black Salt ) 11/2 tsp.8. Salt to taste

    For Filling1. Boiled Potato, finely chopped /mashed and mixed with salt and red chilli.

    For Red Tamarind Chutney

    1. Tamarind 1 cup

    2. Jaggery 1/2 cup3. Sugar2 tbsp.

    4. Red chilli powder1/2 tsp5. Kali Micrch (Black pepper) powder1/4 tsp.

    6. Dry Roasted cumin powder1 tsp7. Cloves 2

    8. Warm water2 cups9. Vegetable oil 1 tsp.

    10. Salt to taste

    Instructions:

    For Gol Gappe or Gol Gappa :

    1. Mix semolina, plain flour, Cooking Soda salt , 2 tablespoons of oil and knead well to makedough, leave it bit stiffer than normal.

    2. Cover it with a wet towel and let it stand for20 minutes.3. Now make very small balls and roll them into small circles.

    4. Remember not to make the circles bigger as they have to be eaten whole.5. Remember to put the circles under a damp cloth as soon as you roll them.

    6. Heat oil in a thick bottomed pan and then fry them.7. The idea is to puff them like a sphere and fry them till golden brown.

    8. Take them out and put them on kitchen paper towel, to get rid of the extra oil.9. Let them completely cool down ( otherwise they will become soggy)before you put them into

    an airtight container.

    For making spicy water or Pani

    1. Soak the tamarind pulup in one cup of warm water for one hour.2. Strain the tamarind residue out to get thick tamarind water. While straining in the strainder

    mash the tamarind with the help of a spoon.3. Put mint leaves, chopped coriander, ginger, chillies and dry roasted cumin seed.

    4.Add a little water and mix to a smooth consistency using a blender.

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    5. Put this thick paste into ta jug and add fill the jug with water. ( Add the water slowly and tastethe mixture and if you want to dilute more then add water.)

    6. Add salt and black rock salt to taste. ( Black Salt or Kala Namak is an important ingredient inthis )

    7. Put it in the fridge to cool down.

    To make Red Tamarind Chutney1. Remove the seeds from tamarind and soak it in warm water for one hour.

    2. Meanwhile dry roast the cumin seeds and the cloves.

    3. Pound them into coarse powder.4. Now take the Tamarind pulp mixture , strain it and add jaggery, sugar, red chilli powder, blackpepper powder, roasted cumin powder, cloves and salt.

    4. Put the mixture in a pan and heat for5 minutes on medium heat.5. Remove from heat and let it cool down.

    Note that on cooling down it will thicken up a bit, consistency like thick cream is ok. otherwiseyou may want to add some warm water.

    6. On cooling, blend the contents in a blender

    Now how to eat it. Do I have to tell you :-)

    Yes if you haven't tried it before then it is quite an experience.

    The ideas is to fill the Puri or Gol Gappa with spicy water and put it into the mouth. That is whyI said do not roll the circle too big.

    1. Poke a small hole in the center of the Gole Gappa ( or Puri).2. Add some mashed boiled potato small quantity of mashed fried potatoes as filling. Add a little

    Red Tamarind Chutney. Dip it in the spicy water ( or pour some spicy water in it)

    3. Gulp it down :-)))

    Golgappe Recipe

    Ingredients

    y 1/2 cup Fine Semolina (Rava)

    y 1/2 tbsp Plain Flour (Maida)y 3 tbsp Clubsoda

    y Salt (according to taste)

    For Pani

    y 11/2 cups Chopped Mint Leaves

    y 1 tbsp Garam Masala

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    y 1/3 cup Red Chili Powdery 1 inch Coriander (dhania) Powder

    y 4-5 Crushed coriander seeds

    y 1 tsp Fennel seeds

    y 11/2 tsp Cumin Seedsy Salt (according to taste)

    For Filling

    y 2 Mashed potatoes with salt to tastey 1 cup Boiled garbanzo beans

    Method

    For Puri

    y Mix semolina, plain flour, soda water and salt. Knead well to make semi-stiff dough.

    Cover it with clean wet cloth for about 10 minutes.y Divide the dough into forty equal portions and roll each portion into circles. Place each

    circle under damp cloth right after rolling.

    y Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, untilthey puff up and are golden brown

    y Place the puffed circles or puris on absorbent kitchen tissue. Store extra puris in an air-tight container.

    For Pani (Water)

    y Soak the tamarind in cup of warm water for approximately 45 minutes. Strain out the

    pulp to get tamarind water.y Add mint leaves, chopped coriander, ginger, chilies and cumin seed. Add a little water

    and mix to a smooth consistency using a blender.

    y Transfer the paste into a large bowl and add 1 litre of water. Now, continuously mix thecontents with a spoon and add black salt as well as salt.

    y Now mix it well and refrigerate for about 2 hours to ensure proper blending.

    Serving Golgappe

    y Poke a small hole in the center of each puri. Add small quantity of mashed fried potatoes

    and garbanzo beans as filling.

    y Add a little tamarind chutney. Dip in pani so that puri is filled with it and Serve.

    y

    golgappa Recipeyy Ingredientsy

    y 1/2 cup Fine Semolina (Rava)

    y

    y 1/2 tbsp Plain Flour (Maida)

    y

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    y 3 tbsp Clubsoday

    y Salt to taste

    y

    y For Pani:y

    y 11/2 cups Chopped Mint Leavesy

    y 1 tbsp Garam Masala

    yy 1/3 cup Red Chili Powdery

    y 1 inch Coriander (dhania) Powdery

    y 4-5 Crushed coriander seedsy

    y 1 tsp Fennel seedsy

    y 11/2 tsp Cumin Seeds

    y

    y Salt to tastey

    y Filling:y

    y 2 Mashed potatoes with salt to tastey

    y 1 cup Boiled garbanzo beans

    y How to make golgappay 1. Mix semolina, plain flour, soda water and salt. Knead well to make a semi-stiff dough.

    Cover it with clean wet cloth for about 10 minutes.

    2. Divide the dough into forty equal portions and roll each portion into circles. Place each

    circle under damp cloth right after rolling.3. Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, untilthey puff up and are golden brown.

    4. Place the puffed circles ("puris") on absorbent kitchen tissue. Extra puris should bestored in an air-tight container. For Pani (Water)

    5.Soak the tamarind in cup of warm water for approximately 45 minutes. Strain out thepulp to get tamarind water.

    6. Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little waterand mix to a smooth consistency using a blender.

    7.Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing thecontents with a spoon. Add black salt and salt. Mix well.

    8.Refrigerate for about 2 hours to ensure proper blending.

    Serving Panipuri:

    1. Poke a small hole in the center of each puri.

    2. Add small quantity of mashed fried potatoes and garbanzo beans as filling. Add a littletamarind chutney. Dip in pani so that puri is filled with it. Then Serve.

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    Pani Puri Recipe

    Pani poori or pani puri, also known as Gol Gappa, is a delicious snack that is liked by everybody.

    It is very easy to make crispy poories (gol gappa) and tasty pani at home using the followingrecipe of pani puri.

    Recipe type: Cholesterol freePreparation time:60 minute

    Ingredients:

    y Sooji (Semolina) fine, 1 cup

    y Salt, 1/2 tsp

    y Oil for frying

    y Water, warm, about 1 cup

    y For Pani

    o Tamarind (Imli), 1/2 cup

    o Water, 2 litre

    o Salt to taste

    o Cumin seeds, 1 tsp

    o Red chilli powder, 1 tspo Black pepper powdered, 1 tsp

    o Mint, 1 bunch

    o Coriander leaves, 1 Tbsp

    o Lime juice, 1 Tbsp

    y For Filling

    o Potatoes, boiled and chopped, 1 cup

    o Chole or white (Kabuli) chana (Chickpeas), boiled, 1/2 cup

    o Tamarind chutney, 1/4 cup

    Preparation:

    Preparation of Puri

    1. Add sufficient warm water to semolina and knead into a stiff dough. Cover it with a wet cloth for

    15-20 minutes.

    2. Divide the dough into small balls and roll them one by one into chapattis.

    3. Cut one chapatti into smaller round shaped puries with a small round lid. Fry in hot oil till they

    turn golden brown on both the sides. Taken out puries and put on a kitchen

    paper towel.

    4. Repeat for each chapatti.

    5. Note / Tips: If the oil is hot and the kneaded flour is hard enough, then

    the fried puries will absorb very less oil and the poories will be very crisp.

    If the kneaded flour is not hard enough, then you will not be able to fry the

    poori from both the sides as it will be difficult to turn the poori upside down!

    Preparation of Pani

    1. Mix mint, coriander leaves and all the spices, add some water and grind into a mint chutney.

    2. Soak tamarind in warm water for 1 hour, mash and sieve.

    3. Add to chutney, add remaining water and mix well.

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    4. Note: If you have a packet of Jal Jeera, then add 2-3 tsp of jal jeera to water and mint chutney.

    Method for filling: Mix all the ingredients.

    Mix all the ingredients of the filling well & keep aside.

    Serve: Take one puri and make a small hole at the top and put some filling in it and then dip in

    water and servegaol gappe one by one. Or serve 5-6 puries in a plate and some water in a bowl.

    Papri Chat Recipe

    When you fry the puris in the above recipe, there will always be some puries that will not popup.

    These are the papris.

    Take 5-6 papris, some boiled chana and potato pieces in a plate and throw some beated curd

    (yogurt) over it and sprinkle salt, cumin powder, red chili powder. Add some imli chutney.

    y Pani Puri

    Ingredients:

    Puri:

    Fine semolina (Sooji) 1/2 cup

    Plain Flour (maida) 1/2 tbsp.

    Clubsoda 3 tbsp.

    Salt to taste

    Pani:

    Chopped Mint Leaves 1 1/2 cups

    Chopped Coriander Leaves 1 tbsp.

    Tamarind 1/3 cup

    Ginger 1"

    Green Chillies 4 to 5

    Cumin Seed Powder

    (Roasted)1 tsp.

    Black Salt 1 1/2 tsp.

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    Salt to taste

    OtherThings:

    Mashed slightly cooked potatoes with salt to taste 2 small

    Tamarind Chutney

    Method:

    Puri:

    1.Mix semolina, plain flour, soda water and salt. Knead well to make a semi-stiff dough. Cover itwith clean wet cloth for about 10 minutes.

    2.Divide the dough into forty equal portions and roll each portion into circles. Place each circleunder damp cloth right after rolling.

    3.Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, until they puffup and are golden brown.

    4.Place the puffed circles ("puris") on absorbent kitchen tissue. Extra puris should be stored in anair-tight container.

    Pani:

    1.Soak the tamarind in cup of warm water for approximately 45 minutes. Strain out the pulp to gettamarind water.

    2.Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little water and mix toa smooth consistency using a blender.

    3.Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the contents with a

    spoon. Add black salt and salt. Mix well.

    4.Refrigerate for about 2 hours to ensure proper blending.

    To Serve: Pani-Puri is to be eaten as soon as it is served.

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    1.Poke a small hole in the center of each puri.

    2.Add small quantity of mashed fried potatoes as filling. Add a little imli chutney. Dip in pani so thatpuri is filled with it. Serve.

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