Ingredients - All purpose flour - 1 1/2 cup Castor or granulated sugar - 1 cup Egg - 1 Baking powder - 1 tsp Baking soda - 1/2 tsp Oil refined - 1/2 cup Choco chips - 2 tbsp Milk - 3/4 cup Custard powder - 5 tbsp Method - 1. Sieve the flour, baking powder and baking soda together in a plate. 2. Mix the milk and custard powder nicely. 3. In a big bowl take the oil and sugar and beat it with an electric mixture for 2 minutes until incorporated well. 4. Add the egg and continue beating it. 5. Add flour gradually alternating with the custard milk until all mixed well. 6. sprinkle the choco chips in the batter, saving some for garnishing. 7. Grease a 9 inch round baking dish with oil or line it with a parchment paper. 8. Pour the cake batter evenly on it, sprinkle the remaining choco chips over it and bake it on 180 degree Celsius until baked well and a knife or a toothpick comes out clean when inserted in it.
Ingrerdients - Milk - 1 1/4 cup Sugar - 3 tbsp water - 1 tbsp Eggs - 2 beaten Sugar - 1/2 cup Water - 2 tbsp
Method - 1. Put 1 tbsp water and sugar in a sauce pan over medium heat and let it completely dissolve and come to a boil, do not stir, at this point reduce the heat and let it cook until it turns golden brown color, around four - five minutes. Remove from heat and when the boiling has stopped add 2 tbsp of hot water to the syrup. 2. In an another sauce pan heat 1 1/4 cup of milk and 3 tbsp of sugar until the sugar dissolves. Let it cool until its luke warm. 3. Whisk the beaten eggs into the warm milk until mix thoroughly. 4. Pour the caramel syrup into a 7 inch baking dish, before pouring, warm it slightly if it's thickened a bit and spread it evenly on to the baking dish. 5. Pour the egg milk over the caramel sugar in the baking dish. 6. Preheat the oven at 200 degree Celsius with water filled in the dripping tray for 15 minutes. The tray should be filled 3/4. 7. Place the baking dish over the dripping tray and bake it until the custard has set until 30 minutes. 8. To unmold it, carefully loosen its sides by circling a knife around it, place a plate on top of the baking dish, holding tightly, turn the dish upside down and carefully shake it up gently to loosen it. It will slide onto the plate with the caramel syrup which will form the beautiful golden caramel sauce.
Ingredients : Lobiya ( Black eyed beans)- 1 measuring cup Semolina - 3 Tbsp Coriander leaves or dil, fine chopped - a bunch Green chili - 1 Salt - 1/4 tsp Oil - 3-4 tbsp Method- 1. Soak the lobiya overnight or for 5-7 hours. 2. Grind it with green chili and salt to a fine paste, putting some water into it. 3. Take it out in a bowl, add the semolina, chopped leaves, and put it to rest for 1/2 an hour. 4. Adjust the water, it should not be runny but of dropping consistency. 5. Heat a tawa and grease it with few drops of oil, half slice of onion can be used to spread it evenly. This prevents from sticking to the pan. 6. Pour a ladle full of batter on the center of the tawa and spread it evenly to get a circular dosa shape, drizzle some oil and cover the pan for few seconds to cook it evenly, flip the dosa and cook it on the other side also after spreading some oil. Cook till it's crisp from both the sides. 7. Serve it hot with coconut and tomato chutney. 8. This dosa is packed with goodness and protein.
