Preparation Time: 5mins
Baking Time: 20 mins.
Ingredients
Coco powder-1 tbsp
Plain flour-1 cup
Soda bi-carbonate-1/2 tbsp
Baking powder-1 tbsp
Condensed milk-400g
Butter-1/2 cup
Vanilla essence-1tbsp
Method
Filter the cocoa powder, flour, baking powder and soda bi-carbonate. Mix all the ingredients together with 1/2 cup of water in a bowl and mix well using a whip. Pour this mixture into a greased 150 mm. (6") diameter baking tin. Bake in a pre-heated oven at 180°C (360°F) for 20 minutes or till a knife insert into the cake comes out Cut into pieces and serve or use as required.
Tuesday, October 28, 2008
Tuesday, October 21, 2008
Coconut Barfi
Integration:
Pumpkin fruit -2cup
Suger-1 cup
Eating green colour-2 spoon
Desi ghee-1 spoon
Mingle coconut -1cup
Chironji (onion seed)-1 spoon
Method:-
The half of mingle coconut mix in pumpkin fruit then sugar and cooking. Add green color. Mix left coconut mingle and spread ghee oriented thali. Decorate with chironji. You can chop in willing shape.
Pumpkin fruit -2cup
Suger-1 cup
Eating green colour-2 spoon
Desi ghee-1 spoon
Mingle coconut -1cup
Chironji (onion seed)-1 spoon
Method:-
The half of mingle coconut mix in pumpkin fruit then sugar and cooking. Add green color. Mix left coconut mingle and spread ghee oriented thali. Decorate with chironji. You can chop in willing shape.
Tuesday, October 14, 2008
Tomato Chicken
Ingredients
• Chicken -1 1/2 Lb.
• Turmeric Powder-1 Tsp
• Cumin Powder-1 Tsp
• Coconut-2 Tbsp,( Roasted And Ground Into A Fine Paste)
• Tomatoes-3
• Cloves-3
• Cinnamon-1 "
• Curd-2-3 Tbsp
• Coriander Powder-3 Tsp
• Cumin Powder-1 Tsp
• Red Chilli Powder-1 Tsp
• Onions-4 Medium
• Cardamoms-3
• Cashewnuts-2 Tbsp
• A Bunch Of Coriander Leaves, Chopped
• Cooking Oil
Method
Pickle the chicken with cumin powder, chilli powder and turmeric powder and bake it in the oven or low fry in a little oil till well done. Drain and set aside. Deep fry the sliced onions in oil till they are properly browned. Drain them, add the curd and blend the mixture with the cinnamon, cloves and cardamons till smooth. Set aside. Heat some oil in a pan and fry the above onion/curd masala till the oil begins to separate. Now add the dry powders and fry for about 1/2 a minute. Add the pureed tomato and the chicken pieces. Add some water and simmer till the chicken is cooked. Add the cashew nut and coconut paste and bring to a boil. Garnish with the chopped coriander leaves. Serve hot with rice or roti.
• Chicken -1 1/2 Lb.
• Turmeric Powder-1 Tsp
• Cumin Powder-1 Tsp
• Coconut-2 Tbsp,( Roasted And Ground Into A Fine Paste)
• Tomatoes-3
• Cloves-3
• Cinnamon-1 "
• Curd-2-3 Tbsp
• Coriander Powder-3 Tsp
• Cumin Powder-1 Tsp
• Red Chilli Powder-1 Tsp
• Onions-4 Medium
• Cardamoms-3
• Cashewnuts-2 Tbsp
• A Bunch Of Coriander Leaves, Chopped
• Cooking Oil
Method
Pickle the chicken with cumin powder, chilli powder and turmeric powder and bake it in the oven or low fry in a little oil till well done. Drain and set aside. Deep fry the sliced onions in oil till they are properly browned. Drain them, add the curd and blend the mixture with the cinnamon, cloves and cardamons till smooth. Set aside. Heat some oil in a pan and fry the above onion/curd masala till the oil begins to separate. Now add the dry powders and fry for about 1/2 a minute. Add the pureed tomato and the chicken pieces. Add some water and simmer till the chicken is cooked. Add the cashew nut and coconut paste and bring to a boil. Garnish with the chopped coriander leaves. Serve hot with rice or roti.
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