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.
Ingredients -
Green chilies - Long big 8-10
Peanuts - 4 tbsp
desiccated coconut - 2 tbsp
Sesame seeds - 1.5 tbsp
Onions - 2 medium
Garlic peeled - 8-10
Ginger - 1/2 inch
Oil - 2 tbsp + 4 tbsp + frying
Mustard seeds - 1/4 tsp
Cumin seed - 1/4 tsp
Nigella seed - 1/4 tsp
Curry leaves - 4-5
Tamarind paste - 2 tsp
Turmeric powder - 14 tsp
Coriander powder - 1/4 tsp
Chili powder - 1/4 ts
Garam masala - 1/2 tsp
Hot water - 2 cup
Method -
1. Heat a frying pan with 2 tbsp oil in it, put the garlic,
ginger and onion and fry it until light brown.
2. Add the peanuts into it and fry it for five minutes on
a low medium heat.
3. Add the sesame seeds and fry it for 2-3 minutes on a
low heat, add the coconut and keep frying until it turns
light brown. Take it off the heat and let it cool, grind it
to a fine paste when its cold using 3-4 tbsp water.
4. Clean and dry chilies and slit it vertically keeping it
intact. Remove the seeds and pith.
5. Take a shallow frying pan and fry the chilies until
light brown and keep it aside for later use.
6. Heat a karahi with 4 tbsp oil in it, put mustard seeds in
it and let it crackle, put the cumin, nigella seeds and curry
leaves also.
7. Add the peanut paste into it and fry it for five minutes
on a low medium heat. Add the garam masala, chili,
turmeric, coriander powder and keep frying it until oil
separates.
8. Add hot water with tamarind paste into it and bring to
a simmering boil. Put the fried chilies into it and let it
cook until done. If the curry is thick it can be adjusted
adding more hot water
9. Serve it with plain rice, jeera rice or biryani as it is served
in hyderabad. Though it's a delicious hyderabadi delicacy
but relished all over the country. it's unique and special taste
makes it different from other curries.
