Black Forest Cake

Ingredients for Cake:

1 tin condensed milkmaid

280 grams Maida (all purpose flour)

2tbsp Cocoa powder or drinking chocolate

1 cup sugar

1tsp Baking powder

2tsp Baking Soda

120 ml melted butter

100ml Milk

Chocolate essence 1tsp

Diet Coke if needed instead of water

Preparation:

1. Pre heat the oven for 350 degrees F (175 degrees C)and grease the baking pan with cooking spray and spread some flour over it

2. Sieve the Maida (all purpose flour), baking powder, baking soda, sugar, cocoa powder and keep aside.

3. Beat the condensed milk using a hand beater for a while and later add the essence.

4. Add the above dry ingredients little by little alternating it with milk and melted butter to the condensed milk batter. If required add some diet coke instead of water to get the smooth flowing consistency.

5. Put the batter in the baking dish and bake till the tooth pick comes out soft like crumbs. It takes approximately 35mins to bake. Allow to cool.

Ingredients for Icing:

1/2 tin canned cherries and syrup

1 cup fresh whipped cream

3 tbsp powdered sugar

4 tbsp grated dark or plain chocolate

1/2 tsp vanilla essence

To make whipped cream icing:

1. Beat the cream over a tray of ice cubes with a hand beater. Do not overbeat. It should form soft peaks. Add in the sugar and essence. Mix gently. Put some icing in the icing bag for final decorations and leave the rest in the bowl. Keep both in the refrigerator.

2. Slice the cake into 2 horizontal halves. Place on a tray on a mesh. Sprinkle 2-3 tbsp syrup of cherries on each half. Allow to soak for 10 minutes.

3. Spread the cream icing on lower half of the cake. Transfer to a cake plate. Place the cherries on the cream. Save a few for topping decorations.

Place the other half of the cake on top of the lower layer. Spread a little more icing on top and decorate the top edges and bottom edges with the icing nozzles. Spread the chocolate flakes all over and decorate it with cherries.

Tips:

1. You can also grate the chocolate bar using a peeler for a very different stylish curly look.

2. Instead of cooking sprays baking sprays are available in the market with just a touch of baker's flour for a convenient one-step spray that lets baked goods slide right out of the pan.

MUTTER PANEER KI SABZI

MUTTER PANEER is one of the delicious and favorite dishes of the northindians. Combination of soft paneer (Cottage cheese) chunks dunked in a rich tomato and onion based gravy is a must for all those who love paneer.Ingredients:
2½ cups paneer (cottage cheese), cut into cubes lengthwise
¼ cup green peas, boiled or frozen
¼ cup onions, diced
2 tablespoons butter 1 teaspoon chilli powder
2 cups fresh tomato purée
1 teaspoon cumin seed (jeera) powder
½ teaspoon garam masala
¼ cup milk
¼ cup fresh cream
1tsp Honey
salt to taste

To be ground to a paste:
1 cup onion, chopped
(1") piece ginger
6 to 7 garlic
2 tablespoons broken cashewnuts

Method:

1 .Heat the butter in a pan, add the ground paste and cook till it is light brown in color.

2. Add the chilli powder and tomato purée and cook for a few minutes.

3. Add the jeera powder, garam masala and 1/4 cup of water and cook for some time till the oil separates from the masala. Keep aside.

4. In another pan, melt the butter, add onions and cook till the onions are lightly browned.

5. Add this to the tomato gravy, along with the peas, milk, cream, honey, paneer, salt and allow it to come to a boil.

6. Serve hot with Naan.

Naan

Naan is a flatbread made in India and other surrounding countries. Naan is like pita bread, yet softer. It is made in wide varieties like Garlic naan, Plain naan, Paneer naan etc. It is usually served with a combination of dals and vegetable curries.

INGREDIENTS:

• 1 package active dry yeast
• 2 teaspoons sugar
• 3/4 cup warm water
• 1 1/2 cup all purpose flour (Maida)
• 1 teaspoon salt
• 1/4 cup ghee
• 3 tablespoons plain yogurt
• melted butter for brushing

PREPARATION:

Add sugar and yeast to ¾ cup warm water. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes.
Combine flour and salt in another bowl. Add yeast water, yogurt, and ghee and begin to knead for 5-10 minutes, until the dough soft. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled. Preheat oven to 425. Divide dough into 8-10 pieces and roll out on floured surface into circles. Place rolled out dough on greased cookie sheet or baking tray and brush with melted butter. Cook in oven for 8 minutes or until lightly browned and puffed up.

Dal Makhani

Dal Makhani is a delicacy of NorthIndia filled with rich proteins and fiber .It is one my favorite dishes simmered with ghee tomatoes, onions, lentils and beans along with ginger, garlic and few other spices (garam masala). Dollops of fresh cream and butter provide for the rich finishing touch. Garnished with finely chopped coriander leaves and fresh cream. Dal Makhani takes longer to cook than the split dals, but the result is worth it.

Ingredients:
1 cup Whole Urad or black gram lentil
1/3 cup Kidney beans (Rajma)
1" stick Cinnamon (dalchini)
2 Cloves(laung)
2 Cardamoms (elaichi)
2tsp Red chilli powder
1 tsp turmeric powder
3-4 tbs Ghee or butter
1 tsp Cumin seeds (Jeera)
1 tbsp minced ginger & garlic
1 medium onion chopped
1½ cups fresh tomato pulp
1/2 tsp Garam Masala
Salt to taste
Pinch of hing (Asafetida)
Garnishing:
1/2 cup fresh cream.
2 tbsp Chopped coriander leaves

Method:

Wash and soak black Urad whole and Rajma overnight. Cook the soaked dal and rajma in 5-6 cups of water with salt. Whisk well till the dal is almost mashed.
Heat oil or butter in a thick bottomed pan. Add cumin seeds and hing, let it crackle; later add laung, dalchini, and elaichi. Add ginger, garlic, chopped onions, and cook till light golden brown in color. Add garam masala and chopped tomatoes. Sauté till tomatoes are well mashed. Later add red chili powder and turmeric. Add mashed dal and rajma to this mixture and little water (desired consistency). Simmer at a very slow flame for 15-20 minutes.
Add fresh cream and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving.
Serve hot with Naan or Paratha or with Rice.

Tips: You will require 4 medium tomatoes to make 1½ cups fresh tomato pulp.

RAVA IDLI

Ingredients:
Rava (Semolina) 11/2 cups
Sour yoghurt ½ cup
Cashew nuts ¼ cup
Grated Ginger ½ tsp
Green Chillies 4 (Chopped finely)
Curry leaves a few
Coriander leaves ¼ cup (Chopped finely)
Mustard seeds ¼ tsp
Jeera ½ tsp
Ghee 2 tbsp
Salt to taste

Method:
1. Fry rava in a tsp of ghee for about 40seconds. Beat yoghurt and add rava to the sour yoghurt and keep aside.
2. Melt some more ghee and pop up the mustard seeds, jeera, cashews, curry leaves, green chillies, ginger and add to the above mixture.
3. Add coriander leaves and salt to the yoghurt mixture.
4. Set aside for 10mins.
5. Pour in idli moulds and steam for 12mins.
6. Serve it with coconut chutney, sambhar.