1 loaf of white bread (about 18 slices)

11 ¾ fl oz milk

15 fl oz cream

5 eggs

3 ½ oz sugar

7½ oz chocolate powder

2 oz crushed chocolate pieces

a pinch of salt

Preheat the ovenPreheat the oven to 150ºC (300ºF/ gas mark 2).
Cut the breadUsing the large knife, cut all the bread into quarters and put them into a large bowl.

Make the chocolate sauce.Place the pan on a medium high heat, add the cream and milk and heat. As soon as you begin to see small bubbles on the surface, add the chocolate powder,stire well so that no lumbs,add the salt, stir in and turn off the heat.
Mix the eggs into the sauceTo a bowl, add the eggs and sugar and whisk well to combine. Add a small amount of the hot chocolate sauce and whisk together. Pour this back into the pan and whisk once again.

Strain the saucePlace a sieve over the bowl of bread and strain through the chocolate sauce. Add the chocolate pieces.Being very careful not to break up the bread. Leave to soak for 10-15 minutes.
Transfer the bread and chocolate mix into the buttered tin. Spread it evenly and pour over any excess sauce.

BakePlace the tin into the centre of the oven and bake for roughly 35-40 minutes.Check to see if it's done by gently piercing the centre of the loaf with a knife point. If a little chocolate is left on the knife it is ready to remove as we don't want it too dry. Leave to cool.

Remove from the pan, cut into thick chunky slices and serve hot or cold with raspberry sauce, ice cream, toffee or simply on its own.

Here I like it to enjoy with my vanilla ice-cream,whow...

mushroom diced 2cups

2 1/2 cups of Maida (All-purpose Flour)
2tsp oil
salt

For the Masala Filling:

4 Eggs
4 Onions (finely chopped)
1/2 teaspoon-Cumin seeds
1/4 teaspoon-Turmeric powder
1/2 teaspoon-Red chili powder
1/2 teaspoon-Garam masala powder
Salt
1-Lemon
1-sprig Cilantro (chopped)
Garlic-2 flakes
Ginger-1/2 inch
Green chilies-2

Add Maida & salt warm water & knead to a smooth dough. Cover the dough with a wet cloth and keep it aside for 30 minutes. Keep some maida for dusting.

To Prepare the Stuffing:

Heat oil in a pan & add cumin seeds and ground ginger, garlic & chili paste. Fry for few minutes. Add chopped onions and fry until, brown.Then put the turmeric powder, red chili powder, garam masala powder & salt. Mix well and fry until done. Then squeeze lime juice & put cilantro. Remove from fire.
boil the eggs in water for about 10 minutes.Remove from the shell and cut into two halfs.

Puff Preparation:

Take a small ball of dough and roll it into thin rounded shape.Then the rounded dough cut into 2 half through its center.Lightly wet the non-curved edge using a little water . fold the edges to made a cone shaped cup.Keep the stuffing into the cup with one half of egg .close the cup.brush some oil alaround the puffs and the cooking sheet. the Preheat the oven at 300 F. In a tray spray the oil and arrange the puffs with enough space in between. Bake for 45 minutes until golden brown. Serve hot.

2 1/2 cups of Maida (All-purpose Flour)

2tsp oil

salt

For the Masala Filling:

4 Onions (finely chopped)

3 Medium Sized Potatoes

3 tablespoons of peas

1 Carrot

1/2 teaspoon-Cumin seeds

1/4 teaspoon-Turmeric powder

1/2 teaspoon-Red chili powder

1/2 teaspoon-Garam masala powder

Salt

1-Lemon

1-sprig Cilantro (chopped)

Garlic-2 flakes

Ginger-1/2 inch

Green chilies-2

Dough:
Add Maida & salt warm water & knead to a smooth dough. Cover the dough with a wet cloth and keep it aside for 30 minutes. Keep some maida for dusting.

To Prepare the Stuffing:

Cook the potatoes, peas, beans & carrot. Mash the potatoes coarsely. Heat oil in a pan & add cumin seeds and ground ginger, garlic & chili paste. Fry for few minutes. Add chopped onions and fry until, brown. Then put the boiled vegetables, turmeric powder, red chili powder, garam masala powder & salt. Mix well and fry until done. Then squeeze lime juice & put cilantro. Remove from fire.

Take a small ball of dough and roll it into large thin rectangles.We can make it perfect rectangle by cutting the sides using a sharp knife.Then the dough again cut into small rectangle.Take each rectangle and brush the 4 sides using a little water or beatened egg(if u use eggs).keep the stuffing at center and fold the 4 edges.The brushed edges smoothens the sticking.
Pre heat the oven at 300 F. Apply little water to a tray and arrange the puffs with enough space in between. Brush little milk on top of the puffs(or beatened egg) bake for 45 minutes until golden brown. Serve hot.

Soft butter 16 oz

Sugar 10 2/3oz

Eggs 3

Salt 1 pinch

Flour 16 oz

Baking powder 1 Tbsp

Some lemon zest

Some orange zest

Preheat the ovenFirstly, set the oven to 315 degrees Fahrenheit or gas mark 2 1/2 .

Make the batter - add butter, and sugar into the mixer bowl. And slowly blend on a slow to medium speed, then increase the speed and blend for a couple of minutes, until the batter has
become whipped and fluffy.

Add in the eggs. Slow down the blender speed before adding the eggs in individual batches. Add in first egg, allow it to mix in thoroughly. Before adding in the second egg, allow to combine, add in the third and continue this process of adding and combining until all the eggs are used and are thoroughly mixed in.

Fold in the rest of the ingredients. Now add the lemon zest, orange zest, salt, baking powder, turn down the speed and slowly begin to add in the batches of flour. Little by little allowing each batch to mix in before adding the next. A useful tip-If you want to add any dried or candied fruit or any nuts, then add them at this point. Continue by removing the bowl and giving it a final stir by hand using your rubber spatula.

Transfer to the baking tinSpoon the creamy batter into the spring form tin, scarping of any of the batter from the sides of the bowl with our spatula. Then spread it evenly into the mould of the tin.

BakePlace your cake into the centre of the preheated oven and bake for roughly 50-55 minutes. Check with skewer to see if it is done. If the skewer comes out dry it is ready to be removed.
Allow the cake to cool before serving. It is now ready to serve!This is a good base to make a layered cake, so get experimenting! There are a myriad of fillings that you can try from chocolate to raspberry, strawberry, and coffee or simply cream! Enjoy!

Ingredients

Whole-wheat flour – 1 ½ cup
All purpose flour – 1 ½ cup
Extra virgin olive oil – 1 tbsp
Salt – to taste
Yeast – 1 ½ tsp
Sugar – ¼ tsp

Take ¼ cup of warm water in a cup. Add sugar and yeast. Mix with a spoon until the yeast and sugar dissolve. Keep it in a warm place. The yeast will become active in about 5 to 10 minutes. You need to use good quality yeast to get good results. The best tool in the kitchen, your hands, is all what you need to make a good pizza dough. Make a dough by adding the flours,yeastwater and salt.Add more water if needed. Press it to a ball shape using your hands. Smear olive oil over the dough ball and place it in a large mixing bowl. Cover it with a clean damp kitchen towel. Keep it in a warm place to rise. After an hour, check the dough. It would have doubled its size. Punch it down and let it rise for another 45 minutes covered in a warm place.
You may substitute whole wheat flour with all purpose flour. But adding whole wheat flour makes it more nutritious and tasty.

You can use a store bought tomato sauce or pizza sauce. You can also make homemade tomato sauce.

Simple Tomato Sauce

1/2 cup extra-virgin olive oil,1 small onion chopped,2 cloves garlic, chopped 1 stalk celery, chopped1 carrot, choppedSea salt and freshly ground black pepper2 (32-ounce), cans crushed tomatoes2, dried bay leaves,4 tablespoons unsalted butter, optional. In a large pot or pan, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Spread the tomato sauce evenly on the rolled out pizza crust.

Toppings:

The variety of toppings you can put on a pizza is endless. Onion, bell peppers, fresh tomato, minced garlic, sautéed mushrooms, meat cut into small cubes and precooked with your favorite marinade, meat,black olives, green olives,fish or shrimps if you dare,salt and pepper, and toasted it in a skillet greased with olive oil.
Here I have to made the chicken pizza.So I used the cubes of cooked chicken breasts.When it is cooked add little salt and pepper and a little water. I steamed it in cooker. I also used the toppings like chopped cabbage,onion,bell pepper,garlic,carrot etc. Ofcourse there is also a lot of shredded cheese evenly over the topping.Sprinkle a little of salt and pepper. You can use less cheese if you are dieting, or make it extra cheesy by adding more cheese.

It is good to have a pizza stone for baking the pizza. A baking stone will give you a nice crispy crust. If you don’t have one, you can try a big cast iron skillet, or a cookie sheet.Place the pizza stone on the center rack of the oven and preheat it to 475 degree F. It is important that you preheat the oven at least 30 minutes before baking the pizza. Don’t put the pizza into a cold oven and start it. It won’t come out right. Transfer the prepared pizza to the pizza stone and bake it for 8 to 12 minutes. The time varies depending on the performance of your oven. So watch it carefully while you make it the first time. The pizza is ready when the cheese is all melted, and the crust turns golden brown around the edges. That's it delicois........

Ingredients

Butter at room temperature - 1/4 cup
Egg - 1
Sugar - 3/4 cup
All purpose flour - 3/4cup
Baking powder - 1 tsp
Salt - 1/8 tsp
Milk - 1/4 cup
Vanilla - 1/2 tsp
Blueberies - 1/2 cup
Nuts -1/2 cup
Cocoa powder(chocolate)-2 tble spoon
Banana-2

Preheat the oven to 325 degree F.

Mixing

Cream butter and sugar together until it is nice and smooth. Add egg and whisk to incorporate. Sift flour, baking powder,cocoa powder and salt together and add it to the sugar-butter-egg mixture. Add milk and mix everything together with a wooden spoon. Add vanilla.Add paste of bananas. Add the blueberries,nuts and gently stir to incorporate. Pour into muffin tins and bake 25-30 minutes or until a toothpick inserted at the center of a muffin comes out clean. Remove from the oven and cool on wire racks. This recipe makes 6 medium size muffins, but you can easily double or triple it.

Ingredients

Vegetables

You can use some or all of these available south Indian veggies like
kumbalanga (similar to cucumber),
kathirikka (baingan or eggplant),
Padavallanga (snake gourd) or padaval (chundakka)
Drumsticks (muringakka),
Raw plantain etc.
You can also use carrots (1 or 2 only, else it becomes too sweet),
Long beans or French beans,
Cucumber,
Potatoes,
1 plantain or raw banana
1 or 2 green chilies

Others

1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Raw coconut or coconut powder (1/2 cup)
Salt to taste (one teaspoon)
Fresh curry leaves

Preparation

Boil the veggies with water (say 1/2 cup), salt and turmeric powder. Rinse the vegetables well before boiling. If using drumsticks, add only at the very end. Reduce the salt you add. The total sliced vegetables should total approximately five cups. When boiling add very little water if the veggies you add are rich in water (cucumber, cumbalanga etc.) Add the sliced green chilies to the boiling vegetables if you don't like it too hot. Else blend it with the coconut.Add the veggies that take longer to cook like plantain first, then beans etc. Meanwhile, blend the coconut to a smooth or semi-smooth paste with the green chilies or half the green chilies, and cumin. When the veggies are almost cooked, add this blended paste and curry leaves cook for a few minutes. You can season with mustard seeds if you wish but I prefer not to add any more oil (the coconut has enough of it). Serve the above with rice.

Ingredients

3 shallots(red onion) sliced
2 or 3 Green chile, cut long
¼ tsp. Turmeric powder
¼ tsp. methi (uluva/fenugreek) powder
¼ tsp. cumin (jeerakam) powder
1/4 cup coconut shredded
Oil
Salt
Mustard seeds
Curry leaves
1/2 cup Yogurt whipped well.

Preparation

Grind coconut with turmeric powder,cumin,garlic,1 red onion,methi powder and green chilli.Heat oil, fry mustard seeds, then add onion, green chile and stir for a while. Then add curry leaves (optional), and then all the grinded paste and salt. Stir for a few seconds, then add the the yogurt and 1/4 cup water.
cook to become hot.But not allow to boil because it will lose its consistancy . When cooked, take it off the stove. And it is ready! Note: (You can add ripe mangoes which is sliced and cooked in this recipe.Then it will be the mampazha puliseri).