No-Bake Strawberry Cheesecake

Ingredients:-        
         For Crust                                              

• Digestive Biscuits - 200 Gms

• Melted Butter - 50 Gms                      

        For Topping: 

• Fresh Strawberries - 1 Cup
• Cream cheese(softened)- 100 Gms
• Castor Sugar - 1/2 Cup
• Vanilla Essence - 1 Tsp
• Fresh Cream - 1 Cup
• Gelatin powder - 1 Tsp

Method to Prepare:-

Crust:

• Place digestive biscuits in food processor and turn on until crumbs are very fine.
• Add melted butter & mix until well combined.                    
• Press into 9 inch pie plate.
• Refrigerate for about 1/2 hour.

Topping:

• Dissolve gelatin powder in 1/2 Cup of warm water/milk
• Combine all ingredients for cheesecake, except strawberries, in a large bowl and mix with hand mixer,mix until well combined and smooth.
• Decorate the top with sliced or whole strawberries.Refrigerate for 2-3 hours.
• Unclasp the sides & bottom of the pie tin and cut them into slice & serve

Tips:-

• Pie tins with loose base or spring form pans can be used.
• Strawberry Essence also can be used instead of vanilla essence.

Pineapple Upside Down Cake

Ingredients:-                         

For Topping:-      

• Pineapple slices - 1 Tin
•  Glazed Cherries  - 1/2 Cup
•  Brown sugar - 1/2 Cup
•  Butter - 1/4 Cup

For Cake:-

•  All purpose`flour - 1 1/2 Cups
•  Eggs - 2 Nos.
•  Baking powder - 1 Tsp
•  Vanilla Essence - 1 Tsp
•  Butter - 1/2 Cup
•  Sugar - 1 Cup
•  Salt - 1/2 Tsp

Method To Prepare :-

• Preheat an oven to 200'C. Butter a 9-inch round cake tin.

Topping:-

•  Melt the butter and brown sugar in a medium saucepan over medium heat simmer,stirring occasionally a few times.
•  Remove from heat and pour into the bottom of the prepared cake tin.
•  Arrange pineapple & cherries on top of caramel.

Cake:-

• To make the batter, mix in together flour, baking powder, and salt and set aside
• In a separate bowl, beat egg whites until stiff peaks form and set aside.
• In a another bowl, cream butter and sugar with an electric mixer until light and fluffy, add the egg yolks and vanilla essence & beat until smooth.
• Add the flour mixture & beat on low until just blended,fold in the egg whites very gently without beating it too hardly.
• Pour batter over the pineapple topping and spread evenly.
• Bake in a preheated oven for 40-45 minutes until golden brown and a toothpick inserted into the center comes out clean. Cool 5-10 minutes before inverting onto a cake platter.

Tips:-

• Serve with fresh cream or vanilla ice cream.
• Glazed cherries can be substituted by  dried raisins as well

Apple Cinnamon Muffins

 

  Ingredients:-

•     Maida - 2 Cups
•     Apple - 1 Large
•     Brown Sugar - 3/4 Cup
•     Baking Powder - 1 Tbsp
•     Unsalted Butter(melted) - 1/2 Cup
•     Cinnamon Powder - 2 Tsps
•     Chocolate chips (optional) - 1/2 Cup
•     Milk - 3/4 Cup
•     Eggs - 2 Nos.(lightly beaten)

 Method to Prepare :-

• Preheat oven 200 degrees C and place the oven rack in the middle of the oven.
• Apple should be peeled & diced to small cubes & tossed in 2 tbsps sugar  that is mixed with a 1/4 tsp cinnamon,Keep it aside.
• In a large bowl combine the flour, baking powder and cinnamon powder.
• Use a whisk to combine,set aside.
• Mix in the brown sugar and lightly beaten eggs.
• Add melted butter and mix until well combined.
• Add 3-4 additions of flour alternating with milk and ending with flour.
• Just mix till the flour is combined in the batter. Do not over beat.
• Fold in the chocolate chips and diced apple (that has been tossed in cinnamon sugar).
• Spoon the batter into the prepared muffin liners till 3/4 full.
• Bake for about 23-25 minutes at 165'C or until a toothpick inserted in the center comes out clean.
• Place on a wire rack to cool and remove muffins from pan.

Tips :-

• Serve warm or at room temperature.
• Can be stored at room temperature for 24 hrs.& refigerated for 1-2 days.
• Makes 12 muffins

Eggless Chocolate Cake

Ingredients:-

• All purpose flour - 1 1/2 Cups
• Sugar - 1 Cup
• Cocoa powder - 1/4 Cup
• Baking powder - 1 Tsp
• Baking Soda - 3/4 Tsp
• Salt - 1/4 Tsp
• Unsalted Butter(melted) - 1/3 Cup
• Water(warm) - 1 Cup
• Lemon Juice - 1 Tbsp
• Vanilla Essence - 1 Tsp

Method to Prepare :-

• Preheat an oven to 180'C and place the rack in centre of the oven.
• In a bowl mix together flour, sugar, baking powder,baking soda, salt and cocoa powder.
• Add melted butter, water, lemon juice and vanilla essence.
• With a fork blend all the ingredients together until well blended.
• Bake in a pre-heated oven for about 30 minutes at 150'C or until a tooth pick inserted in the center comes out clean.
• Remove from the oven and place on a wire rack to cool.

Ganache:

• 170 gm Dark Chocolate(chopped) - 150gms
• Cream - 3/4 Cup
• Butter(unsalted) - 1 Tbsp. 

Method to prepare chocolate ganache:-

•     Place the chopped chocolate , cream and butter in a heat proof bowl.
•       Place over a sauce pan of simmering water and melt until smooth.(double boiler method)
•       Remove from the heat and stand at the room temperature until it is of pouring consistency.
•       Then pour this over the cooled cake. Let stand until  ganache has thickened.

Tips :-

•  Decorate the cake with candies/decorations of your choice
• Chocolate ganache topping can be used for any cakes

Channa / Chole Masala Gravy

Ingredients:-

• Kabuli Channa -1 cup                    (soaked in water for 8 hours or overnight)
• Ginger - 1 inch piece
• Garlic - 5-6 pods
• Onion - 1 small
• Tomato - 3 small
• Jeera - 1/2 Tsp
• Onion Chopped - 1 large
• Green Chillies - 2 sliced
• Turmeric Powder - 1/2 Tsp
• Coriander Powder - 1 Tbsp
• Cumin Powder - 1 Tbsp
• Red Chilli Powder - 1 Tsp
• Garam Masala Powder - 1/2 Tsp
• Chole Masala Powder - 1 Tsp
• Coriander Chopped- 1/2 Cup
• Cooking Oil
• Salt as per taste

 

Method to Prepare :- 

•  Pressure cook the Channa till soft and set aside.
•  In a mixer/blender blend together ginger,garlic,onion,tomato,jeera & soaked & cooked    Channa(1/2cup) into a paste.

• In a pan heat about 3 Tbsps. of cooking oil saute in the chopped onions,green chillies, fry till a little browned,add in the paste and saute till the raw smell has gone.
• Add in the dry ingredients salt,turmeric,coriander,cumin,red chilli,garam masala & chole masala powders ,mix well by adding a little water as per required.
• Now add in the pre-cooked Channa & chopped coriander & cook on simmer for about 10 minutes

Tips:-

• Garnish with Butter,Coriander,ring Onions and Tomato.
• Serve with Bhaturas,Puris, Parathas, Chapatis or Rice.

Mangalore Buns

  Ingredients :-

• Maida - 2 Cups
• Ripened mashed Bananas - 1/2 Cup
• Sugar - 2 Tbsp
• Curds - 2 Tbsp
• Baking soda - 1/4 Tsp
• Cumin seeds - 1/2 Tsp
• Pepper powder - 1/2 Tsp
• Oil for deep frying
• Salt as per taste

Method to Prepare :-

• In a bowl add maida, sugar, salt, cumin seeds,pepper,soda,curds & mashed bananasand a few teaspoons of oil ,knead well into a stiff dough (The amount of flour specified is approximate,add enough to make a stiff dough.)
• Cover it and leave for about 4-6 hrs.(or overnight)
• Heat cooking oil in pan.
• Take small balls of dough and roll into small puris (atleast 1/2cm thickness each),deep fry as you fry regular pooris pressing lightly till it puffs up .
• Serve with coconut chutney.

RAW BANANA CUTLET

Ingredients :-

• Raw Banana - 2 Cups(peeled,boiled & mashed)
• Green Peas - 1 Cup(boiled & mashed)
• Coriander Leaves Chopped - 1/2 Cup
• Green Chilli Paste - 2 Tsp.(as per taste)
• Coriander Powder - 1/2 Tsp.
• Red Chilli Powder - 1/2 Tsp.
• Aamchur Powder - 1/4 Tsp.
• Turmeric Powder - 1/8 Tsp.
• Whole Cashews for decorating
• Salt as per taste
• Oil for deep frying - 300 ml

Method to Prepare :-

• In a bowl mix in the mashed raw banana & green peas,add in chopped coriander, green chilli paste,coriander powder,red chilli powder,aamchur powder,turmeric & salt ,mix well to form a ball
• Lightly grease your hands,make an oval or round shape and keep it aside.
• Press in a whole cashew each into each cutlet
• Heat enough oil for frying & start frying 5-6 at a time
• When both sides of cutlets are golden brown, remove from the oil.
• Serve hot with tomato ketchup.

Tips :- This cutlets can  either be shallow fried in a flat pan with lesser oil.

MOOLI PARATHAS

Ingredients :-

• Whole wheat flour - 2 cups
• Grated white radish (mooli) - 3/4 Cup
• Chopped Coriander - 1/4 Cup
• Curds - 3/4 Cup
• Turmeric powder - 1/2 Tsp
• Red chilli powder - 1 Tsp
• Oil - 1 Tsp
• Salt as per taste
• Extra oil for frying

Method to Prepare :-

•     Mix in wheat flour,grated radish,chopped coriander,turmeric powder,red chilli powder,salt,curds  and knead into a soft dough, adding a little water if required.
•     Divide the dough into equal portions, roll out each portion thinly into a circle.
•     Heat a non-stick pan / tawa
•     Fry each paratha on both sides on a non-stick pan/tawa, dribbling a little oil on each side, until brown spots appear on the surface.
•     Serve hot or cold with curds & pickle.

RED VELVET CUPCAKE

Ingredients:

• All-purpose flour - 2 1/2 Cups
• Sugar - 1 1/2 Cups
• Cocoa powder - 1 Tsp
• Baking powder- 1 Tsp
• Salt - 1 Tsp
• Eggs - 3 Nos.Large
• Vegetable oil - 1 1/2 Cups
• Buttermilk - 1 Cup
• Vinegar - 1 Tsp
• Vanilla Essence - 1 Tsp
• Rasberry red food coloring- 2 Tbsps(50-60 ml)

Cream Cheese Frosting: 

• Cream cheese(softened)- 100 gms
• Butter(softened) - 100 gms
• Castor Sugar - 200 gms
• Vanilla Essence - 1 Tsp

Method to Prepare :

• Preheat the oven to 190 degrees C' for 10 minutes.
• Line cupcake pan with cupcake papers.
• In a mixing bowl, sift together the flour, sugar, baking powder, salt, and cocoa powder(dry ingredients)
• In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla essence with an electric mixer/blender(wet ingredients)
• Add the sifted dry ingredients into the wet and mix until smooth and well combined.
• Pour in the batter till 3/4th of each cupcake liner
• Bake in an oven for about 20-25 minutes at 165 degrees C', turn the pans once, half way through.

For the Cream Cheese Frosting:

• In a mixing bowl, beat the cream cheese, butter and vanilla essence together until smooth, add the sugar and slowly beat untill well combined, mix until very light and fluffy.

Tips:

• Decorate the cupcakes when cool with designs & decorations of your choice
• Makes about 24-25 cupcakes
• For decorations:-Use fancy chocochips, choco vermicelli,candy flowers,fresh cherries/berries etc.,

Buttermilk :- 1 Cup = 1 Cup warm milk + Juice of 1 lemon
(add the lemon juice into warm milk & let it stand for 10 minutes)

Measurement:- 1 Cup = 100 gms,1 Tsp(Teaspoon)=10 gms/ml ,1 Tbsp(Tablespoon)=25 gms/ml

CHEESE GARLIC BREAD

Ingredients:

• Bread slices - 8-10 Slices
• Green chillies - 5-6 nos.
• Coriander - 1/4 Cup
• Garlic pods - 20 pods
• Butter - 50 Gms
• Cheese Spread - 30 Gms
• Pepper powder - 1/2 Tsp
• Salt as per taste
• Extra butter for frying

            
          Method to Prepare:

• In a blender make a paste with green chillies,coriander & garlic pods
• To this paste add the butter,cheese spread,salt & pepper powder and mix well
• Now take each slice,spread this prepared paste onto each slice on one side
• Heat a non-stick flat pan/tawa & grease it well
• Arrange a few pieces at a time & fry on both sides till crispy and golden brown
• Dribble with butter/ghee on both sides
• Serve hot with tomato ketchup
• I have used multigrain bread here

ALOO PARATHA

Ingredients :
 For the Dough:

• Atta - 250 gms
• Oil - 1 Tsp.
• Water as per requirement
• Salt as per taste 

For the filling:

• Potatoes(Boiled,peeled & mashed) -300 Gms
• Onion finely chopped - 1 Small
• Chopped coriander-1/2 cup
• Chilli Powder - 1/2 Tsp
• Coriander powder - 1/2 Tsp
• Cumin seeds - 1/2 Tsp
• Garam masala powder - 1/4 Tsp
• AamchurPowder - 1/4 Tsp
• Turmeric Powder - 1 pinch
• Salt as per taste

Method to Prepare:
Dough:

• Take the atta in a bowl,add in the salt and knead the dough with sufficient water,knead well with a little oil & keep it covered for some time

 Filling:

• To the boiled & peeled potatoes,add in all the filling ingredients and mix well.
• Now heat a flat pan/tawa
• Take a 2 small balls of dough and roll it into a small discs,fill one of it with a small  portion of the filling and place the other disc over it,sealing the edges firmly (keep the quantity of dough & filling equal for each paratha)
• Now take a greased/non-stick plastic sheet roll the paratha dough into a bigger disc
• Invert the rolled paratha onto a hot tawa,fry on both sides evenly by brushing on ghee/oil
• Serve hot with Pickles & Curd
• Makes about 8 small sized parathas

METHI PARATHA

Ingredients:

• Atta (wheat flour)- 200 Gms
• Boiled Potatoes - 100 gms
• Methi leaves chopped - 1 Cup
• Coriander leaves chopped - 1/2 Cup
• Cumin seeds - 1/2 Tsp
• Chilli powder - 1/2 Tsp
• Oil as per requirement
• Salt as per taste

Method to prepare:

• In a wide bowl add in the atta ,boiled & mashed potatoes,chopped methi & coriander leaves & the dry ingredients
• Mix all the ingredients well with a spoon of oil and a few tsps of water to form a dough of rolling consistency
• Now heat a flat pan/tawa
• On a greased non-stick sheet ,roll the small ball of dough each at a time and fry well on both sides by dribbling a few a drops of oil/ghee
• Serve hot with mint chutney or tomato ketchup
• Makes about 10 parathas

Chocolate Brownie

Ingredients :

• All-purpose flour - 1/2 cup
• Salt - 1/2 Tsp
• Dark unsweetened cocoa powder - 2 Tsp
• Dark chocolate, coarsely chopped - 125 gms
• Butter, cut into 1-inch pieces - 50 gms
• Coffee powder - 1/2 Tsp
• Granulated sugar - 1/2 Cup
• Brown sugar - 1/4 Cup
• Eggs - 2 Nos.
• Vanilla Essence - 1 Tsp

Method to Prepare:

• In a saucepan add in the Dark chocolate pieces,butter,granulated sugar,brown sugar & heat it over simmering water in a double boiler till the chocolate pieces and the butter have completely melted
• Bring it to cool,add in lightly beaten eggs & vanilla essence
• In another bowl sieve together cocoa powder,coffee powder,all-purpose flour & salt
• Now slowly fold in the flour mixture into the chocolate & egg mixture (do not beat the mix too much as it will turn out fluffy
•  Pre-heat an oven at 150'C
• Take a baking tray,line it with parchment paper and grease it well with butter, pour in the thick batter and bake at 160'C for 25-30 minutes
• Dust it with icing sugar on the top
• Cool it completely & and cut them into desired shapes

Tips:
Don't have to worry if the sugar granules do not melt in the chocolate+butter mix,
you will get the perfect fudgy brownie

Japanese Cheese Cake

Ingredients:

• Milk - 125ml
• Cream Cheese - 125g
• Butter - 30g
• Egg Yolks - 3
• Cake Flour - 30g
• Corn Starch - 10g
• Egg Whites - 3
• Cream of Tartar -  1/4 tsp
• Sugar - 60g

Method  to Prepare :

•  Melt cream cheese, butter and milk over a double boiler,Cool &  fold in the flour, cornstarch, egg    yolks,and mix well.
•  Whip egg whites with cream of tartar until foamy. Add in the sugar and whip until soft peaks form. Gently fold the egg white mixture into the cream cheese mixture.
• Pre-heat oven at 190'C for 10 minutes
•  Pour into a lightly greased square pan lined with parchment paper and bake at 160'C in a water bath for 45 minutes or until set and golden brown.
•  Refrigerate for 2-3 hours & serve cold

Tips:

• A very tasty,soft,light & moist cake,
• A bit of a process but end product is worth a try,
• Tastes best when consumed within 24 hours

Lemon Chicken Oregano

Ingredients:

•    Tender chicken  - 500 Gms
•    Lemon juice - 1/4 cup
•    Olive oil - 2 Tsps
•    Garlic clove minced - 2 pods
•    Ground oregano - 1 Tsp
•    Ground Chilli flakes - 1/2 Tsp
•    Ground black pepper - 1 Tsp
•    Salt as per taste

Method to Prepare :

• Mix lemon juice, olive oil, garlic, oregano,chilli flakes, salt, and black pepper in a bowl, add the chicken to the marinade,mix well & marinate for 2-4 hrs
• Preheat a grill for about 10 minutes
• Line it with aluminum foil and grease it lightly,place the chicken pieces on the tray & grill for about 10 minutes on each side at 170'C(degrees)

Tips :
Serve hot as a side dish or a starter.

Tandoori Grilled Chicken

Ingredients:

• Chicken - 500 gms
• Ginger & Garlic Paste - 50 gms
• Chilli Powder - 1 Tsp
• Garam Masala Powder - 1/2 Tsp
• Tandoori Chicken Masala Powder - 1/2 Tsp
• Pepper Powder - 1/2 Tsp
• Thick Curd - 50 ml
• Corn Flour - 3 Tsps
• Cooking oil - 3 Tsps
• Salt as per taste

Method to Prepare :

• In a large bowl mix together all the ingredients for the marinade except the chicken pieces
• Mix in the chicken pieces and leave aside for 2 hours
• Pre-heat an oven to 200'C for 10 minutes
• Place the pieces on to a baking tray lined with aluminum foil,arrange the marinated pieces on the tray place it on the center rack
• Set the oven on grill mode at 220'C for 25 minutes,turn the pieces half way through the cooking time to get even grilling
• Take them from the oven and serve hot

 Tips :
Serve with mint chutney

Chicken Sheekh Kebabs

Ingredients :

• Boneless Chicken - 500 gms
• Red Chilli Powder - 1 Tsp
• Corn flour - 2 Tsps
• Pepper Powder - 1 Tsp
• Green Chillis - 3-4 Nos.
• Coriander Powder - 1/2 Tsp
• Garam Masala Powder - 1/2 tsp
• Onion - 1 Small
• Ginger - 1 inch piece
• Garlic - 8-9 cloves
• Chopped Coriander - 1 Tbsp
• Chopped Mint Leaves - 1 Tsp
• Salt as per taste

Method to Prepare :

• Wash the chicken ,drain off the excess water & keep it aside
• In a mixer/grinder blend the Red Chilli Powder,Pepper Powder, Green Chillies,Coriander Powder,Garam Masala Powder,Onion,Ginger & Garlic together finely
• Now grind in the boneless chicken pieces into the masala paste coarsely
• To the chicken+masala mix add in Chopped Coriander,Chopped Mint Leaves,Corn flour& salt,mix well
• Take a ball of the chicken and roll it into long kebab rolls,place them on a tray,refrigerate for 1/2 hour
• Microwave on high for 5 minutes,take it from the oven(at this stage the sheekh kebab gets its shape and firmness)
• Now heat flat pan,add a little oil,place the kebabs on the pan and start cooking
• Cook turning from time to time so that they get cooked evenly all around.
• Brush with butter or oil at regular intervals.

Tips:
Serve with mint chutney

Banana Bundt Cake

Ingredients :

• All Purpose Flour - 100 gms
• Butter - 100 gms
• Sugar(powdered)- 100 gms
• Eggs - 3
• Baking Powder - 1 Tsp
• Vanilla Essence - 1 Tsp
• Cocoa Power - 1 Tsp
• Very ripe Bananas mashed- 2 medium sized
• Milk - 3 to 4 Tsps

Method to Prepare :

• Grease & dust a baking mold and keep it aside
• (Dry ingredients):-Sieve the all purpose flour,baking powder & cocoa powder & keep it aside
• Cream butter & sugar till light & fluffy
• (Wet Ingredients):-Beat the eggs,vanilla essence & milk in a seperate bowl till frothy
• Now add the wet mixture into the creamed butter sugar mix,beat well,slowly start folding in the dry ingredients mix into it,beat well
• Pre-heat an oven at 100'C for 5 minutes
• Pour in the cake batter into the dusted mold & place on center rack
• Bake the cake at 180'C for 20-25 minutes
• Cool it to room temperature and invert it onto a serving tray

Tips:
I use the grill mode for extra browning & crispiness in the top for about 3 minutes at 180'C after the cake is baked,its worked fine

Simple Chicken Kebabs

Ingredients :

Chicken - 500 gms
Ginger & Garlic Paste - 3 Tsp
Red Chilli Powder - 1 to 2 Tsp (as per spiciness required)
Coriander Powder - 1/2 Tsp
Garam Masala Powder - 1/2 Tsp
Corn Flour - 50 gms
Eggs - 1 No.
Oil - 500 ml (for deep frying)
Salt as per taste

Method to Prepare:

First take the chicken cut them into medium sized pieces,wash them and put them on a strainer & strain away all the water

Take a mixing bowl,add the ginger & garlic paste,red chilli powder,coriander powder,garam masala,corn flour,salt & egg,mix well to make a thick paste.

Add in the chicken pieces,mix them well till the chicken pieces are well coated

Let them marinate in the mix for about 1 hour

Heat oil in a vok/deep pan,drop in a few pieces of chicken at a time, let them fry on medium flame till outer is crispy and inside is cooked well

Serve hot as a starter or a side dish

Tips :
 Boneless chicken or with-bone chicken can be used in the above recipe

Garlic Chutney Powder

Ingredients:

Garlic Cloves - 200 gms
Grated Dried/Dessicated Coconut - 100 gms
Red Chilli powder - 1 to 2Tsps
Salt as per Taste

Method to Prepare :

Take a mixer/grinder ,add in all ingredients & grind them to a coarse mixture.

Serve with Rice/Roti/Dosa/Idli with a hint of ghee

Can be preserved in a glass jar for about a month

Tips:Water/Oil should not be used to blend the mixture