Chocolate-Bread Pudding


Ingrediants

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


Method

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...

Tamarind-FishCurry




Ingredients

fish
onion 1big
Lemon 1/2
tamarind juice 1oz
ginger paste 1/2tsp
garlic 3 cloves
fenugreek powder 1/4tsp
mustard 1/4tsp
turmeric 1/4 tsp
coriander powder 1 tsp
red chilli powder 1tsp
curry leaves a few

Method

First make a paste of little massala and lemon juice for fry and marinate the fish for 10 minutes.You can use any fish.Here I am using the Salmon fish. Heat oil in a pan fry fish slightly on both sides.This fish will hold all the masala into it and it keeps its freshness.So after 4 minutes take the fish out and and kept aside.
In a pan suate onion with little salt.While frying onions always add a pinch of salt because the salt will brings out the moisture from onion and cooks it faster.When the onions are slightly brown take it out of flame and make a paste of all the roasted masalas ,onion and tomato.
Heat the oil in a pan and put the mustard seeds.When it is pop up add the paste of masalas we made. Add chopped green chillies. Add the tamarind juice and salt to taste.Add water,stire well and allow it to boil for 10 minutes till the traces of oil coming up and all the froth disappears.Check for the slat if it is less add more.Add the fish .

About 10 to 15 minutes it will be ready.Then a nice layer of oil appears and get a nice aroma of all masala.Get ready to a nice meal...

Mushroom Masala


Ingredients

mushroom diced 2cups
Onion 2
Tamarind a pinch
Ginger pste 1/2 tsp
Garlic minced 3 cloves
Tomato 1
Coconut milk 1/4 cup
Garam masala little
Turmeric Powder 1tsp
Coriander powder 1 1/2 tsp
Chilli powder 1 tsp
Salt To taste
Coconut oil 3tblsp


Method

Heat oil in a pan. Saute the mushroom pieces with turmeric powder.Cook for about 10 minutes(till it become tnder).Note that the salt should not be added to mushroom this will dehrate the mushroom.

When it is half done(after 10 minutes) set it aside.
In another pan sauté together sliced onion, garlic, ginger, curry leaves, green chilli till get browned.
Add all spice powder and little chopped tomatoes.
Add the cooked mushrooms to the masala and cook it with some water.
Finally finish with coconut milk and diced tomatoes can be added to make it attractive.

Chop small onion(red pearl onion). Heat the oil on medium heat and add the mustard seeds.when it is pop out add onion,curry leaves.Add this mixture to the curry.

If u dont want gravy then do not pour water during cooking.

Gobi Fry



Ingrdients

Gobi cut into pieces 2cups
Eggs 2
Turmeric powder 1/4 tsp
Pepper powder 1/2 tsp
Oil 3tbsp
Salt a pinch

Method

Add turmeric powder,pepper powder and salt to the beatened eggs.To this mixture add the Gobi pieces.Marinate it for 1/2 an hour.

Heat oil in a pan.When the oil is hot add the Gobi from egg mixture.Fry it till it browned.Serve hot.It can be serve as aside dish or as a snack.For using as a snack we add one tbl spoon of cornflour or all pupose flour to the marinating mixture.So it will be more crispy. Enjoy it!

Egg Puffs


For the dough:
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

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:
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.

Vegetable Puffs


For the dough:
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.

Puff Preparation:

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.

Jalebi


Jalebi is a very popular recipe of India. Here is Jalebi Recipe.

Ingredients:

2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads,
3 cups sugar
2 2/3rd cups water
1/2 tsp green cardamom seeds powder
Ghee or vegetable oil for frying

Method:

Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl . Mix well with a whisk. Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth. Set aside for about 2 hours to ferment. Whisk thoroughly before use. Prepare one string syrup by dissolving sugar in the water and heat it to make a saturated syrup. Just before the syrup is ready add saffron and cardamom powder. Heat oil in a kadhai. Pour the batter in a steady stream into the kadhai to form coils. Make a few at a time. For this u can use the seva nazhi(idiyappam maker) or any ketchup bottle.Deep fry them until they are golden and crisp all over but not brown. Remove from the kadhai and drain on kitchen paper and immerse in the syrup. Leave for at least 4-5 minutes so that they soak the syrup. Take the jalebi out of syrup and serve hot.

Double Layered Chocolate Cake




Preheat the oven Set the oven to 150ºC (300ºF/ gas mark 2) in preparation for baking.

To melt the chocolate put it into a bowl. Pour over the hot coffee and whisk continuously, until the chocolate has thoroughly melted.
Combine the dry ingredients- Add the sugar into a separate bowl. Follow with the flour, cocoa, baking soda, baking powder and the salt. Mix it all together into a finely combined powder, by twisting it with your whisk and set it aside.
Ingredients

For the cake:
3 oz dark chocolate chopped
12 fl oz brewed coffee ,
Hot 12 ½ oz flour
21 oz sugar
4 ¼ oz unsweetened cocoa powder
1 tsp baking powder
2 tsp baking soda
1 tsp salt
3 eggs
6 1/8 fl oz vegetable oil
12 fl oz buttermilk
1 tsp vanilla essence

For the icing:
6 oz dark chocolate ,
Chopped 6 oz milk chocolate ,
Chopped 16 oz crème fraiche
2 tsp vanilla essence
A pinch of salt
Method
Combine the wet ingredients. Put the eggs into the mixer. Whisk them on high speed until fluffy. Slowly pour in the oil, little by little. Make sure that it has fully incorporated before adding in the next batch. Add the buttermilk, vanilla and the melted chocolate and coffee liquid. Add it in slowly as it will splash back!
Add the dry ingredientsSlow down the mixer and carefully spoon in the dry mixture. Allow it to mix until it's just combined and remove the bowl from the mixer.
BakePour the batter equally into the two cake tins and transfer them into the oven. Bake for roughly 60 minutes or until done, then remove.
Test the cake- Insert the wooden skewer into the middle of both cakes, to see if they have baked enough. If it comes out free of batter, they are done.Let both cakes cool down completely. In the meantime you can make the frosting.
Make the frosting: heat a saucepan, one third full of water and put a bowl over it. Spoon in the dark chocolate and the milk chocolate.Stir it until they have melted. Add the crème fraiche, the vanilla and the pinch of salt. Mix together with your spatula until thoroughly combined and remove the bowl from the pan.
Frost the cake: allow the chocolate spread to cool and begin to solidify before frosting. Occasionally whisk it to maintain the same consistency. When cool, take one of the cakes and using the spatula, pour over some of the frosting. Spread it generously but evenly all over the sponge. Place the second cake, upside down over the top of the first cake, removing the baking paper, as you go. Finally, spread the remaining frosting, liberally and evenly over the top and sides of the cake.
Its time to decorate the cake.It can do by your own taste. I use some of the coconut pecan frosting cream.I put some of this on the top of the cake.
Serve your cake is now ready to serve. Slice and enjoy it as you would any other chocolate cake, or as a dessert or else as a snack!

Simple White Cake


Ingredients

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!