Ingredients -
All purpose flour - 2 cup
Butter - 125 g
Sugar - 2 cups
Baking powder - 1 1/3 tsp
Soda bi carb - 1/2 tsp
Eggs - 3
Cocoa - 4 tbsp
Chocolate chips - 2 tbsp
Raspberries - 2 tbsp
Blueberries - 2 tbsp
Warm water - 1/2 cup
Vanilla essence - 1 tsp
Method -
Beat butter until creamy, add sugar gradually and keep beating until light and fluffy. Add eggs one at a time and beat well.
Blend cocoa in the warm water.
Sift together flour, soda and baking powder and add it to the batter, alternately with the coca mix. Beat well until smooth and well mixed.
Add the vanilla essence, choco chips, blueberries and raspberries to the batter, saving some for decoration.
Spoon the cake mixture into paper cases in patty cake tins, filling them half way up. Sprinkle the choco chips, blueberries and raspberries on top. Bake in a moderately hot oven until cooked.
It keeps well, so serve it whenever fell like having something chocolaty.
Variation - You can also cover it with melted chocolate and shaved chocolates.
Ingredients -
Mutton - 1 kg
Onion - 500 g
Oil - 100 ml
Bay leaf - 3
Red chilli powder - 1 1/2 tsp
Garam masala powder - 1/2 tsp
Salt - to taste
Warm water - 2 cups for gravy
For ground paste -
Cumin seeds - 4 tbsp
pepper corns - 1 tsp
coriander seeds - 1 1/2 tsp
Ginger - 1 inch
Grind all the ingredients listed above in a thin and smooth paste.
Method -
Thinly slice the onions. Heat oil and add bay leaf and onions. Fry the onions till light brown.
Add mutton and fry it with onions untill it is brown and the water has evaporated.
Add the ground paste masala with red chilli powder and little salt in the pan. Keep frying and stiring it on a low heat until it has taken a beautiful dark brown colour and oil has separated.
Add little water in between to prevent it from sticking and burning.
Pour enough warm water in the masala to make a smooth gravy, add the garam masala and adjust the salt also.
Close the lid and wait for 4 whistles on a medium heat or until it is cooked.
Serve it with rice, naan or tandoori roti.
Ingredients -
Butter - 75 g
Sugar - 1 cup
Flour - 1 cup
Egg - 2
Cooking chocolate - 60g
Dark coco powder - 1 tbsp
Strong black Coffee - 1/2 cup (at room temperature)
Almonds toasted - 1/2 cup ( coarsely chopped)
Baking powder - 1 tsp
Soda bicarb - 1/4 tsp
Method -
Melt the chocolate in a double boiler. Let it cool.
Beat the butter until light and glossy, add the melted chocolate and beat it until it is mixed well, add sugar half at a time. Mix all and after that add the eggs one at a time, whisking gently to combine.
Sift flour, baking powder and soda.
Add the flour in the butter mixture alternating with coffee. Put coco powder and almonds (save few to decorate on top), stiring to combine all.
Grease a rectangular or square baking dish and pour the batter in it. Decorate it with the saved almond flakes and bake it in a moderate oven until it is cooked.
Take care not to overcook it and when a toothpick is inserted, it should come out with a few moist crumbs.
Take it out in a serving dish and let it cool completely. Refrigerate it fo 1/2 an hour before cutting it in 10 - 15 pieces. Serve it and enjoy your home made tasty almond brownies.
Ingredients -
Chicken boneless - 200g
Pepper - 1/2 tsp
Red chilli powder - 1/4 tsp
Salt - 1/4 tsp
Green chillies minced - 2
Butter - 1 tbsp
Brown bread - 8 pieces
For the slaw -
Cabbage shredded - 1
Capsicum finely chopped - 1/4 cup
carrot grated - 1/4 cup
Mayonnaise - 3 tbsp
White vinegar - 1 tsp
granulated sugar - 1/4 tsp
Salt - 1/2 tsp
1.Wash all the vegetables before cutting them and drain it nicely.
Place it in a bowl after chopping them. Add mayonnaise, vinegar, sugar, salt and mix all thoroughly. Your cole slaw is ready. It can be used in many dishes.
2.Boil the chicken until cooked. Cut it into small pieces and apply salt, pepper, red chilli powder and green chillies on it. Heat a frying pan and spread 1/2 tsp butter on it and saute the chicken for 5 minutes.
3.Remove the edges from the bread and apply butter on it. Take one bread and spread cole slaw on it evenly. Place chicken on top of the slaw and sandwich it with the other bread and close it. Prepare all the remaining sandwiches in the same manner. Cut it diagonally before serving and relish it.
