Brownie Cupcakes

Ingredients

• 120 gms. unsweetened chocolate, grated
• 1/2 cup unsalted butter, cut into pieces
• 1 1/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 3/4 cup flour
• 1/4 teaspoon salt

Method

1. Preheat oven to 170 degree C
2. Line 12 muffin tins with paper or foil baking cups.
3. Melt the chocolate and butter in a bowl placed over a saucepan of simmering water.
4. Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes.
5. Mix in the sugar.
6. Add vanilla and then add eggs, one at a time, mixing well after each addition.
7. Mix in the flour and salt until well blended.
8. Evenly divide the batter between the muffin cups.
9. Place in the preheated oven and bake for about 20 minutes or until a toothpick inserted in the center of the cupcake has moist crumbs.
10. Remove from oven and let cool. Serve as Desired.

MALPUA

Ingredients

• Milk 1½ litres
• Mawa/khoya, grated 50 grams
• Refined flour (maida) 2 tablespoons
• Green cardamom powder ½ teaspoon
• Ghee to deep fry
• For the sugar syrup
• Sugar 2 cups
• Saffron a few strands

For garnishing

• Pistachios, halved 15-20
• Cashewnuts, halved 7-8

Method

1. Boil milk in a heavy-bottomed pan. Reduce heat and simmer till it is reduced and reaches a coating consistency. Add grated mawa and mix well. Bring it to room temperature.
2. Reserve two tablespoons of sugar and form one-string sugar syrup with the rest of the sugar and two cups of water.
3. Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup.
4. Add refined flour, green cardamom powder and the reserved sugar to the reduced milk. Mix well and make a batter of pouring consistency using a little milk if required.
5. Heat sufficient ghee in a wide mouthed flat-bottomed kadai. Pour a ladle full of batter to form a pancake. Cook on slow to medium heat.
6. Turn it over when it starts to colour slightly. When both sides are done, drain and immerse in the sugar syrup. Similarly prepare more malpuas with the remaining batter.
7. Garnish with pistachios and cashewnuts and serve hot. You can serve hot Malpuas with chilled Rabdi as well.
   

Rajasthani Bati

Ingredients

• Whole wheat flour (atta) 2 cups
• Salt 2 teaspoons
• Baking powder ¼ teaspoon
• Desi ghee ½ cup + for soaking

Method

1. Take atta in a bowl. Add salt, baking powder and half a cup of desi ghee. Mix well. Add sufficient water and knead into a stiff dough.
2. Preheat oven to 180°C.
3. Take lemon sized portions. Press firmly and roll into round balls.
4. Grease a baking tray. Place the batis on it. Press them slightly.
5. Place the tray in the preheated oven and bake at 180°C till done. It may take 15 minutes to 20 minutes.
6. When done, serve it hot with a bowl full of pure ghee to soak baatis and Rajasthani dal.
   

RAJASTHANI DAL

Ingredients

• Moong dal ½ cup
• Chana dal 5 tablespoons
• Salt to taste
• Turmeric powder 1 teaspoon
• Ginger, finely chopped 2 one inch pieces
• Ghee 2 tablespoons
• Cumin seeds 1 teaspoon
• Asafoetida a pinch
• Whole dry red chillies, halved 3
• Onion, finely chopped 1 large
• Red chili powder 1 tablespoon
• Dry mango powder (amchur) 1½ teaspoons
  

Method

1. Soak moong dal and chana dal together in about three cups of water for an hour. Drain. Boil dals in four cups of water adding salt, turmeric powder and ginger till cooked.
2. Heat ghee in a pan. Add cumin seeds, asafoetida and red chillies and as cumin seeds begin to change colour, add onion. Cook till onion turns light brown.
3. Add red chilli powder and cooked dal to this. Add half a cup of water and bring to a boil. Reduce heat and simmer for ten minutes. Add amchur and adjust salt. Mix well.
4. Serve hot with baati.
   

Fruit LollieZ

Ingredients

• 2 teacups mixed fruit juice
• 2 teaspoons sugar
• 1 teaspoon lemon juice
  

Method

1. Mix the desired fruit juice, sugar and lemon juice. Adjust the sweetness.
2. Pour the mixture into candy mould of the desired shape.
3. Keep the mould in the freezer compartment of a refrigerator and freeze the mixture until firm.
4. Just before serving, hold the moulds under a running tap and take out the lollies. Serve immediately.
   

Fruit and Jelly Tango

Ingredients

• 1/2 teacup chopped apple
• 1 banana, sliced
• 1/2 teacup chopped mango
• 1/2 teacup grapes
• 1 orange, segmented
• 1/4 teacup pineapple pieces
• 1 packet (100 grams) strawberry jelly
• 1/2 teacup fresh strawberries, slightly crushed
  

Method

1. For the strawberry jelly, prepare the mixture according to directions given on the packet.
2. Add the crushed strawberries in it and put the jelly to set.
3. Just before serving, unmould the jelly in the center of a plate and surround with fresh fruits.
4. Serve chilled.

Fried Bananas

Ingredients

• 4 bananas, peeled and cut into halves
• Oil for deep frying
• 4 tablespoons self raising flour
• 4 tablespoons rice flour
• 1 tablespoon cornflour
• 2 pinch salt
• 2 tablespoon brown sugar
• Coconut or mango ice- cream
  

Method

1. Mix the self-raising flour, rice flour, cornflour, 1/2 cup of water and salt into a smooth paste.
2. Dip the banana halves in the batter and deep fry in oil until golden in color.
3. Roll in the brown sugar.
4. Serve with ice-cream.

Toffee Apples

Ingredients

• 3 golden apples
• 1/2 teacup plain flour
• 2 tablespoons cornflour
• 3/4 tablespoon baking powder
• 1 teacup sugar
• 2 tablespoons oil
• 3 teaspoons sesame seeds
• oil for deep frying

Method

For the caramel coating

1. Put the sugar, oil and 2/3 teacup of water in a pan and cook on a high flame.
2. When the mixture begins to bubble, shake the pan continuously to prevent burning.
3. Continue cooking and shaking the pan until the syrup is light brown in colour.
4. Remove from the heat, add the sesame seeds and mix well.
   

How to proceed

1. Mix the plain flour, cornflour and baking powder in a bowl. Add water and stir into a smooth, thick batter.
2. Peel, core and cut the apples into bite-size pieces.
3. Coat the apple pieces evenly with the batter and deep fry in hot oil until golden.
4. Fill a serving bowl with ice-cubes and cover with water.
5. Put the fried apples in the caramel syrup and coat evenly. Drain well and plunge into the ice-cubes bowl. Keep for a few minutes till the caramel coating hardens. Drain thoroughly.
6. Serve.

Fatless Sponge Cake

Ingredients
For large cake

• 3 large eggs
• 80 grams plain flour ( maida )
• 80 to 110 grams powdered sugar
  

For small cake

• 2 large eggs
• 50 grams plain flour ( maida)
• 50 to 80 grams or powdered sugar
  

Method

1. Sieve the flour.
2. Grease and dust a baking tin. Use approx.10" x 5" or 7" diameter tin for the large cake, and 9" x 4" or 6"diameter tin for the small cake.
3. Beat the eggs and sugar very well until thick and double in quantity.
4. Fold in the well - sieved flour carefully and mix gently with a metal spoon.
5. Pour the mixture into the prepared baking tin.
6. Bake in a hot oven at 200 degree C for 15 minutes.
7. The cake is ready when it leaves the sides of the tin and is springy to touch.
8. Take out from the oven and leave for 1 minute. Loosen the sides with a knife, invert the tin over a rack and tap sharply to remove.
9. Cool the cake.

Eggless Chocolate Sponge Cake

Ingredients

• 1/2 can (400 grams for full can) condensed milk
• 125 grams (4 1/2 oz.) self-raising flour
• 1 tablespoon cocoa
• 1 tablespoon chocolate powder
• 1/2 teaspoon soda bi-carb
• 1 teaspoon baking powder
• 60 ml. melted butter or margarine
• 1 teaspoon vanilla essence
  

Method

1. Sieve the flour, cocoa, chocolate powder, baking powder and soda bi-carb together.
2. Mix the condensed milk, flour mixture, 75 ml. water, the vanilla essence and melted butter thoroughly.
3. Pour the cake mixture into a greased and dusted 6" or 7" diameter tin.
4. Bake in a hot oven at 200 degree C for 10 minutes. Then reduce the temperature to 180 degree C and bake for a further 10 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
6. Cool the cake.

Achari Paneer Parantha

Ingredients

• 250 gms paneer
• 1 cup chopped onions
• 2 tbsp mixed pickle, mashed
• 2 tsp jeera seeds
• 1 tsp mustard and rai seeds
• 100 gm flour
• 1 tbsp green coriander, chopped
• oil
• Salt

Method

1. Mash paneer and add pickle and coriander and keep aside.
2. Heat oil. Add jeera, mustard and onions and saute. Now add this mixture to panner mixture and mix well.
3. Add water and salt to the flour to make a soft dough. Take small amount of dough and put some mixture in that.
4. Heat oil in pan and shallow fry the prantha in pan. Serve Hot.

Mix Vegetable parantha

Ingredients

• 1 cup peas
• 1 cup carrots grated
• 1 cup beans finely chopped
• 1 cup potato, boiled and mashed
• Half cup paneer, mashed
• 100 gms wheat flour
• 1 tbsp green coriander chopped
• 1/2 tbsp green chilli chopped
• 1/2 tsp red chilli powder
• Salt
• A pinch of sugar
• 1 tsp amchur
• Oil for shallow fry

Method

1. For Stuffing
   Heat oil and add green chilly. Add the boiled vegetable and saute for five minutes. Add mashed potatoes, red chilly, salt and aamchur. Saute for five minutes. Add green coriander, paneer and Mix well.
2. Add water and salt to the flour and knead into soft dough. Keep aside for 15 minutes.
3. Take small amount of dough in hands, flatten that from middle and put in some mixture in it. Flatten it to make a chapati and shallow fry it in a tava. Serve hot

Palak Parantha

Ingredients

• 3 cups wheat flour
• 1/2 bunch palak chopped
• 1 tsp ajwain seeds
• Pinch of hing
• Salt to taste
• 2 tbsp oil

Method

1. Fry the palak leaves in one tsp of oil till cooked. Leave to cool. Once cool, grind the palak leaves into a paste.
2. Mix the palak paste in the wheat flour along with one tsp oil, salt, ajwain seeds and hing.
3. Knead into dough, adding water as necesary.
4. Make parathas with this dough. Serve hot.

Kandhari parantha

Ingredients

• 1 cup flourDry Fruits (except raisins)
• Cashew Nuts, Almonds, Pistachio, Walnuts
• Salt to taste
• Oil

Method

1. Knead the dough adding a pinch of salt and oil(medium) and keep aside covered.
2. On a tava slightly warm all the dry fruits. Blend them together to make a powder.Roll out the dough into a small circle.
3. Add the dry fruits powder into the centre and close the circle edges with your hands. Roll out into a desired size paratha.
4. Put in on the tava. Use oil when both sides are slightly done.
   

Hariyali Paneer

Ingredients

• 250 gms paneer
• 1 tsp Green chilli paste
• 4 Spring onion greens
• 3 Green cardamoms
• 6-8 garlic cloves
• 1 tsp Garam masala powder
• 1/2 tsp Kasuri methi
• 1 tbsp Ginger paste
• 3 tbsps khoya
• 2 tbsps Honey
• 1 Capsicums chopped
• 1/2 cup cream
• 4 tbsps White butter
• 1 Bay leaf
• 5 Cloves
• 6 tomatoes
• 1 tbsp Oil
• 1 Cinnamon stick
• 1 tbsp Lemon juice
• Salt to taste

Method

1. Roughly chop green tomatoes. Place them in a pan, add a little water and boil. Cover and cook for fifteen to twenty minutes.
2. Strain and blend the tomatoes to a puree. Keep aside in a bowl. Reserve the cooking liquid.
3. Marinate paneer pieces with lemon juice, green chilli paste and salt for fifteen minutes.
4. Heat oil in a pan, add green garlic greens, capsicum, spring onion greens and saute.
5. Cool and blend to a puree. Keep aside in a bowl.
6. Heat white butter in a pan. Add bay leaf, cloves, cardamoms, cinnamon and saute.
7. Add chopped green garlic bulbs, ginger paste and saute. Add khoya and green tomato puree and saute.
8. Strain the reserved cooking liquid and add to the gravy. Add the capsicum puree and mix. Add garam masala powder, honey, salt and mix. Add marinated paneer pieces and mix.
9. Add fresh cream and stir gently. Sprinkle kasuri methi and take it off the heat. Mix gently and serve hot.
   

Shahi Daal

Ingredients

• 250 gms Dhuli Urad Daal, soaked in water for 3-4 hours
• 1 tsp Cumin seeds
• 1/2 tsp Chaat masala
• 1/2 tsp Garam Masala
• 1 Onion, finely chopped
• 1 tsp Ginger, chopped
• 5 Green Chillies, chopped
• 1/4 tsp Ginger, julienned
• 1 tsp Coriander leaves, chopped
• Salt to taste
• Oil

Method

1. In a pan add ginger, green chillies, salt, urad daal and water . Cook till it is tender. Strain and put in a pan.
2. Heat oil and add chopped onion and cumin seeds. Saute till onion is golden brown.
3. Add browned onions and cumin seeds to the mixture. Then add chaat masala and garam masala and mix well.
4. Now seal the vessel with dough and put it on a tava and dum for 5 minutes.
5. Transfer the mixture into a bowl, garnish with coriander leaves, browned onion and ginger juliennes and serve hot.

Baingan ka Bharta

Ingredients

• 2 brinjals
• 2 onions chopped
• 1 tomato chopped
• 2 tsp. garlic garlic paste
• 2 red dried chillies
• 1 tsp. cumin seeds
• 1 tsp. red chilli powder
• 1 tsp. dhania powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. cinnamon-clove powder
• 1/2 tsp. garam masala powder
• salt to taste
• 2 tsp. lemon juice
• 2 tsp. ghee
• 2 tbsp. oil

Method

1. Hold the brinjals over fire, just to burn skin.
2. When skin blackens, hold under running water.
3. Gently scrub off the skin and Mash brinjals to a puree.
4. Heat oil and add ginger garlic paste. Add onionsand other masalas, stiry for a minute. Add tomatoes, brinjals, salt, lemon juice and stir.
5. Simmer for five minutes. Take in serving bowl and garnish with some ghee first, add lemon juice to it and then finally put some coriander for garnishing. Serve Hot

Dahi Aloo

Ingredients

• 3 potatoes boiled and peeled
• 1 cup curd
• 1 tsp. red chilli powder
• 1/2 tsp. dhania powder
• 1/4 tsp. turmeric powder
• 1/4 tsp. garam masala
• Few curry leaves
• 1 tbsp. coriander leaves chopped
• 1 1/4 cup water
• 1/2 tsp. ginger garlic paste
• 2 green chillies slit
• 1 tsp. cumin and mustard seeds
• 1/4 tsp. wheat flour
• 1 tbsp. oil

Method

1. Mash potatoes with hand.
2. Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves, also add all other spices
3. Add all the potato and flour. Stir well. Add beaten curd and simmer. Stir continuously after adding curd.
4. Give a boil and simmer for 10 minutes or till gravy thickens
5. Garnish with chopped coriander, Serve hot.

Palak Paneer

Ingredients

• 1 1/2 cups of paneer, cubes
• 250 gms palak, washed and chopped
• 100 gms methi
• 3 tomatoes
• 5-6 green chillies
• 5-6 garlic cloves
• 1 large ginger
• 1 onion, finely chopped
• 1 tsp chilli powder
• 1 tsp cumin powder
• 1 tsp dhania powder
• Salt to taste Oil

Method

1. Heat 1-2 tbsp oil, fry the paneer pieces
2. Chop the palak, methi, tomato, ginger, garlic and green chillies. Put them in a large pan with two cups of water. Boil for 10 mins.
3. Blend the boiled mixture to create a thick paste
4. Heat oil and fry the onion until it turns brown.
5. Add spices, stir for a minute. Add paste and salt.
6. Add paneer pieces and cook on a low flame for 7-10 minutes and serve hot.

Mutter Paneer

Ingredients

• 500 gm paneer, cubes and fried
• 1 cup peas, soaked in water overnight and then boiled
• 1 onion, chopped finely
• 2 tsp ginger-garlic paste
• 1 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 2 tsp dhania powder
• 1/2 tsp jeera powder
• 1 cinnamon stick
• 1-2 cloves
• 1 cardamom
• 1 tbsp cashewnuts, powdered
• 1 tomato, finely chopped
• 1/2 tablespoon whipped cream
• 2 tsp finely chopped coriander leaves
• 1 tbsp ghee
• Salt to taste

Method

1. Heat ghee. Add cinnamon, cardamom and cloves.
2. Add chopped onion and ginger-garlic paste.
3. When the onion turns light brown, add all other spices and cashewnut powder.
4. Add tomato and salt.
5. Cook on high heat till the mixture thickens. Add the peas and enough water and bring to a boil.
6. Add malai and paneer cubes. Mix well. add chopped coriander leaves, Serve Hot.

Spicy Paneer

Ingredients

• 250 gm paneer cubes
• 2 capsicum, finely chopped
• 1 tomato, finely chopped
• 2 potatoes, diced
• 2 tbsp jeera powder
• 1 tbsp dhania powder
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• 11/2 cups milk
• 1 cinnamon stick
• 1-2 cloves
• 1 cardamom
• 1 tejpatta
• Salt to taste
• groundnut oil

Method

1. Mix dhania powder, jeera powder, red chilli powder and turmeric in water to make a smooth paste.
2. Take oil in a pan and fry the paneer cubes
3. Heat more oil in a pan. Deep fry the potatoes till brown.
4. Add the bay leaf, cardamom, cinnamon stick and cloves in some oil and cook for two minutes. Add the masala paste and cook for five more minutes.
5. Add chopped capsicum and tomato to the paste and cook till oil starts separating from the gravy.
6. Add 1 cup milk. Continue to stir and cook for two more minutes.
7. Add diced potatoes and cook on a slow fire till the oil starts separating from the gravy again.
8. Add rest of the milk. Cook for 5-7 minutes.
9. Add the paneer cubes and cook on a slow fire for about 10 minutes. Serve hot.

Shahi Paneer

Ingredients

• 200 gm paneer
• 2 onions Ginger, grated
• 3-4 garlic flakes
• 2 green chillies
• 1/2 tsp white pepper
• 1 tsp red chilli kuti
• 1 tsp turmeric powder
• 1 tsp garam masala
• 4 tbsp cream
• few dry fruits
• 1/2 cup milk
• Oil
• Salt to taste

Method

1. Grind the onion, ginger, garlic, green chilli to make a paste.
2. Cut the paneer into small pieces. Heat oil in a pan and fry paneer till they turns light brown.
3. Also saute the dry fruits in oil.
4. Fry the ginger-garlic-chilli in oil until it turns golden brown and the oil starts separating.
5. Add salt, red chilli powder, white pepper, turmeric powder, garam masala. mix well.
6. Add milk and bring to a boil. Cook on low heat till the gravy thickens. Add half the saute dry fruits.
7. Now, add the paneer pieces and the cream. Cook for five minutes.
8. Garnish with the remaining dry fruits.

Chilly Paneer

Ingredients

• 150 gm paneer
• 1 tsp ginger julians
• 2 onion, sliced
• 1carrot, sliced
• 1small capsicum, chopped
• 1 1/2 tbsp cornflour
• 1 1/2 tsp flour
• 1 tsp vinegar
• 2 tsp soya sauce
• 1/2 tbsp chilli sauce
• 2 tsp tomato sauce
• 4-5 garlic flakes
• 2 tbsp black pepper
• 1/4 tsp sugar
• Oil
• Salt to taste

Method

1. Mix flour, cornflour and salt with water to make a thin paste.
2. Cut the paneer into small square pieces. Dip them in the paste and fry till golden brown.
3. Heat oil in pan. Fry ginger, garlic and onions.
4. Add carrot, capsicum, salt, sugar, black pepper, chilli sauce, tomato sauce, soya sauce, vinegar and 2 tbsp water. Cook for a minute.
5. Add fried paneer, mix well and serve hot.

Shahi Gobhi

Ingredients

• 750 grams cauliflower
• 4 tbsp oil or ghee
• 3 tbsp milk
• 1 tsp garam masala
• 2 pinches sugar
• 1 1/2 onions
• 2 tsp ginger garlic paste
• 4 to 5 green chillie

Method

1. Cut the cauliflower into small pieces. Boil in salted water, see that the cauliflower remains firm.
2. Heat oil and fry the cauliflower for 3 to 4 minutes.
3. Add some more oil. Add ginger garlic paste and garam masala and fry until the oil comes up.
4. Add the milk and cook till the mixture looks like crumbled milk.
5. Now add the cauliflower and 1 teacup of water and simmer for 5 minutes till the gravy thickens.
6. Taste and if desired, add sugar. Serve hot with rice or chapatis

Tava Mushrooms

Ingredients

• 200 grams mushrooms, chopped
• 1/4 tsp turmeric powder
• 1 tbsp fresh curds
• 1 tsp chilli powder
• 3 tbsp oil salt to taste
• 1/2 tsp ginger garlic paste

For the almond - cashewnut paste

• 4 almonds
• 1 teaspoon poppy seeds (khas khas)
• 10 cashewnuts
• 2 onions, sliced
• oil for deep frying

Method

1. For the almond - cashewnut paste
2. Deep fry the onions in oil until brown.
3. Soak the almonds, poppy seeds and cashewnuts in water.
4. Make a paste of the soaked ingredients and the browned onions.
5. Heat the oil in a tava and fry the ginger-garlic paste, almond-cashewnut paste, curds and turmeric and chilli powders and salt for few seconds.
6. Add the mushrooms and stir fry until done.
7. Serve hot
   

Coconut mutter

Coconut and tomatoes combined with peas.

Ingredients

• 2 cups green peas, boiled
• 1/2 tsp cumin seeds (jeera)
• 1 tsp urad dal
• 1 onion, chopped
• 1 tsp coriander-cumin seed (dhana-jeera) powder
• 1 tsp chilli powder
• 1/2 tsp turmeric powder (haldi)
• 2 tomatoes, chopped
• 3 curry leaves
• 3 tbsp oil
• 2 tsp ginger-garlic paste chopped coriander for garnishing

For coconut paste

• 4 tbsp coconut, grated
• 1 tbsp cashewnuts, grated

Method

1. Heat some oil in a tava, add cumin seeds and urad dal and fry till seeds begin to crackle.
2. Add onion and fry till light brown.
3. Add ginger garlic paste and then fry for few more seconds.
4. Add coriander, cumin seed, chilli and turmeric powder, tomatoes and salt and stir for 2 to 3 minutes.
5. Reduce to low heat, add the coconut paste and curry leaves and stir for 1 minute. Add 3/4 cup of water and bring to a boil.
6. Add peas and cook for 3 to 4 minutes.
7. Garnish with coriander and serve hot.

Aloo Amritsari

Ingredients

• 250 grams small potatoes, boiled
• 1 teaspoon chilli powder
• 1/2 teaspoon garam masala
• 1 1/2 teacups hung curd
• 1 1/2 teaspoons cornflour
• 5 to 6 chopped mint leaves
• oil for deep frying
• chopped coriander for garnishing
• salt to taste

Preparing the paste

• 2 onions, chopped and boiled
• 2 tablespoons cashewnuts
• 2 green chillies
• 6 cloves garlic 12 mm. (1/2") piece ginger
• salt to taste

Method

1. Cut the potatoes in halves and deep fry in oil.
2. Heat the oil in a tava and fry the paste till the oil leaves the sides.
3. Add the chilli powder and garam masala and fry again for 1 minute.
4. Mix the curds, cornflour and mint leaves very well.
5. Add the curds mixture, potatoes and salt and fry for 4 minutes.
6. Garnish with coriander and serve hot.