Soyabean manchurian

Soyabean manchurian


Ingredients:

Soya chunks - 1 cup
Egg - 1 no
Onion - 1/2 cup finely chopped
Cabbage - 1/4 cup finely chopped
Green capsicum - 1/4 cup finely chopped
Green onion - 1/4 cup finely chopped
Gralic - 1 tblsp finely chopped
Ginger - 1 tblsp finely chopped
Green chilly - 1 no. finely chopped
Black pepper powder - 1 tsp
Soya sauce - 1 tblsp
Vinegar - 1 tblsp
Red chilly sauce - 1 tblsp
Cornflour - 1 tblsp
Sugar - 1 tsp
Oil - 1/2 cup
Salt as per taste


Recipe:

1. Boil 3 cups of water in a saucepan. Add soya chunks to it. Let it boil for 2 minutes. Strain the chunks and squeeze out excess water from it.
2. In a bowl, add egg, 1 tblsp cornflour, 1 tsp finely chopped ginger, garlic, soya sauce, vinegar and salt as per taste. Mix it well.
3. Heat 3 tblsps of oil in a pan. Saute the soya chunks in it for 3-4 minutes on high flame. Keep stiring in between. After 3-4 minutes remove it in another plate.
4. Heat 2 tblsps of oil in a pan. Add ginger, garlic and chilly in it.  Saute it. Add finely chopped onion, cabbage, capsicum, green onion and stir it well on high flame.
5. Now, add soya sauce, vinegar, chilly sauce and sauted soya chunks in it. Add salt and sugar as per your taste. Finally, dissolve 1 tblsp of cornflour in 2 tblsp water, mix it well and add this cornflour paste to the soya chunks. Stir it for 1 minute.
6. Remove the Soyabean manchurian in serving plate. Granish it with green onions and serve hot.

Puffed chicken roll with mushroom sauce

Puffed chicken roll with mushroom sauce


Ingredients:

Chicken breast - 2 nos
Mushroom - 2 cups finely chopped
Pasty sheets - 1 packet
Refined flour - 2 tblsps
Milk - 1/2 cup
Cooking cream - 1/2 cup
White wine - 3 tblsps
Black pepper powder - 2 tblsps
Basil - 2 tsp
Butter - 1 tsp
Egg yoke - 1 no
Olive oil - 2 tblsps
Salt as per taste


Recipe:

1. Heat 1 tblsp olive oil in a pan. Add chopped mushroom it it. Add salt, black pepper, basil as per your taste and saute it for 2 minutes.Once the mushroom mixture is dried, place it in another plate and let it cool.
2. Slice each chicken breast in half. Apple some salt and black pepper on it.
3. Spread the cooled mushroom mixture on it and roll the breast. Take a cling film, roll the chicken breast with this film and keep it in the freezer for 45 minutes.
4. Meanwhile heat oil in another pan. Add chopped mushroom to it. Add salt, pepper, basil as per taste. Add white wine to it and boil it for 5 minutes. Then add refined flour, saute it and add milk. When the mixture statrs to boil add cream and switch of the gas. When this mixture cools down, make a puree of it and strain it.
5. Again heat this strained puree for 2 minutes. Mushroom sauce is ready.
6. Roll the puffed pastry. Cut it into rectangle strips. Remove the chicken breast rolls from the freezer and remove the cling film. Now, roll this freezed chicken in the pastry sheets. Seal the chicken from all sides with pastry sheets. To seal the pastry you can apply some water around it's edges.
7. Preheat the oven at 200 degree celcius for 10 minutes.
8. Grease a baking tray with butter and put the rolled chicken breast on it. Beat the egg yoke and apply this on each roll. Slit the pastries lightly from top for designing. Sprinkle some salt and pepper on it.
9. Place the baking tray inside the oven for baking at 200 degree celcius for 25-30 minutes.
10. Once baked, remove rolls from oven. Let it cool for 10-15 minutes.
11. Cut the pieces and serve it with mushroom sauce.

Spinach-n-cabbage paratha

Spinach-n-cabbage paratha


Ingredients:

Cabbage - Finely grated 1& 1/2 cup
Spinach - Finely chopped 1 cup
Gram flour - 3 tblsps
Wheat flour - 1 cup
Carom seeds - 1 tsp (Ajwain)
Ginger garlic paste - 1 tsp
Red chilly powder - 1/2 tblsp
Turmeric powder - 1 tsp
Oil - 2 tblsp
Butter for garnish
Salt as per taste


Recipe:

1. Take grated cabbage and finely chopped spinach in a bowl. Add carom seeds, red chilly powder, turmeric,ginger garlic paste, gram flour, oil and salt as per taste. Mix everything together.
2. Keep this aside for 10 minutes. After 10 mins cabbage and spinach would ooze out some water due to presence of salt.
3. Add wheat flour to it spoon by spoon, to make a stiff dough, .
4. Once the dough is ready, make medium sized balls of it and roll it in a circle of 1 mm thickness.
5. Roast this parathas on a nonstick pan. While roasting apply some butter or ghee as per your choice.
6. Serve it hot with pickle, tamarind chutney or curd.

Tip:

1. I have used purple cabbage in this recipe, you can replace it with normal cabbage or cauliflower as per your interest.

Pineapple pastry

Pineapple pastry


Ingredients:

Vanilla sponge cake - 1 no
Pineapple - 1 tin
Heavy whipped cream - 4 cup
Castor sugar - 3 cup
Vanilla essence - 1 tsp
Chocolate sauce for presentation

Recipe:

1. Cut the sponge cake horizontally in 3 halves, in such a way that you get 3 equal sizes of the cake.
2. Strain the pineaaple pieces from tin. Do not thorw the sugar syrup.
3. Lightly soak each half of cake with this sugar syrup. Make sure the sponge cake doesn't become mushy.
4. If you have whole pineaaple rings in the tin, cut them into small pieces.
5. In a bowl, take whipped cream. Add sugar and vanilla essence to it. Beat this cream with electric beater. To avoid curdling of cream, place this bowl in another bigger bowl which is filled with ice cubes. Beat this cream till it forms the soft pick.
6. First take the bottom half of the soaked cake. Apply some beated cream on it. Spread it evenly with the use of palette knife. Sprinkle the pineapple cake on it.
7. Apply the second layer and repeat the above procedure.
8. Finally assemble the topmost layer. Apply whipped cream to the entire cake. Dip a palette knife in hot water, wipe it with kitchen napkin and smoothen the creamy surface around the cake with it. Assemble the pineaaple pieces over it in decorative manner.
9. Use a piping bag for borders and design of your choice. You can use chocolate sauce for decoration as well.
10.  Refrigerate the cake for 1 hour before serving. Pineapple pastry is ready!

Note:

To understand how to cut sponge cake in half, please refer my marzipan cake recipe posted before. 

Eggless chocolate cake

Eggless chocolate cake

Ingredients:

Refiend flour - 1 and 1/2 cup
Sugar - 1 cup
Coco powder - 3 tblsps
Oil - 5 tblsps
Vinegar - 1 tblsp
Water - 1 cup
Baking soda - 1 tsp
Salt - 1/2 tsp
Vanilla essence - 1/2 tsp

Recipe:

1. Sieve all th dry ingredients together and mix well.
2. Add vanilla essence, oil, vinegar and water to it. Mix all these and make a cake batter.
3. For the dropping constistancy of batter, you can add some more water or milk.
4. Preheat the oven at 180 degree celcius for 10 minutes.
5. Pour the batter in greased baking tray.
6. Place the tray in the oven for 20-25 minutes.
7.In between,you can check the readiness of the cake by piercing any toothpick, fork or knife in it. If it comes out clean, the cake is ready.
7. Remove the cake from oven. Let it cool for 5-10 minutes.
8. Enjoy your eggless chocolate cake.

Chocolate Brownie

Chocolate Brownie


Ingredients:

 Butter - 100 gms
 Castor Sugar - 75 gms
 Eggs - 2 nos
 Refined flour - 50 gms
Cocoa Powder - 50 gms

Recipe:

1. Preheat the oven at 200 degree celcius for 10 minutes.
2. Mix all the ingredients in a blender and blend together to a paste.
3. Spread the brownie paste on to a greesed baking tray.
4. Bake for 12-15 minutes.
5. Remove and allow it to cool for 5-10 minutes. Cut into squares.
6. You can serve this with whipped cream, ice-cream, mapple syrup or chocolate sauce.

My style stuffed crust chicken pizza

 My style stuffed  crust chicken pizza

Ingredients:

Refined Flour - 2 cups
Yeast - 8 grms or 1 sachet
Hot water - 1/2 cup
Sugar - 1/2 tblsp
Unsalted butter - 3 tblsps
Boneless chicken - 1 cup
Tomato - 4 nos
Onion - 2 nos
Capsicum - 1 no
Mashroom - 1/2 cup
Tomato sauce - 2 tblsps
Mozerella cheese - 2 packets of grated mozerella cheese
Italian herbs - 1 tblsp
Garlic - 2-3 cloves
Chilly flakes - 1 tblsp
Black pepper powder - 1 tsp
Salt as per taste


Recipe:
1. Mix 1 tblsp refined flour, sugar, 1/2 tsp salt and yeast to hot water. Mix it well and keep it aside near warm place for 15-20 minutes.
2. After 15-20 minutes, yeast would be fermented. Add this fermented yeast to the refined flour and make a soft dough. Put this dough in a double sized bowl and keep it covered near the warm place for 1-2 hours.
3. Boil 3-4 cups of water in a sauce pan. Wash the tomatos, remove the stains and give some slits on it. Put this tomatoes in boiling water. After 2-3 minutes remove the tomatoes and immediately place them in the ice cold water. The skin of tomatoes should come out. Make the puree of these tomatoes in a mixer.
4. Make small sized pieces of chicken. Apply some salt and black pepper to it and keep it aside.
5. Chop onion, capsicum and mushroom in medium sized cubes.
6. In a pan heat some butter. Add chopped garlic to it and saute.
7. Add chopped onion and capsicum to it. Saute it for 1 minute.
8. Then add chopped mushroom to it and saute it again.
9. Now, add tomato puree to it. Add some black pepper powder, chilly flakes, italian herbs and salt as per taste. Cover it and let it cook for 5 minutes.
10.Add tomato sauce to it and mix well. Let this sauce simmer on low flame for 15-20 minutes. Keep stiring after every 5 minute. When it comes to a sauce constistancy or becomes thick switch of the gas.
11. After 1-2 hours, take out the refined flour dough. The dough should be double in size. Knead the dough again.
12. Take a medium sized ball from this dough. Roll it in a circle of 1 mm thickness.
13. Put this rolled dough on a pizza baking dish. Gather some mozerella cheese on the edge of the dough. Now, fold the edges of dough inside. So that, the cheese shall get seeled in the circular edges.
14. Meanwhile, preheat the oven at 250 degree celcius for 10-15 minutes.
15. Now, aaply some sauce on this pizza base. Put chicken pieces on top of that. If you like, with chicken add sliced onion, mushrooms, sweet corn and capsicum on top of the base.
16. Finally, add mozerella cheese on top of the pizza.
17. Kepp this baking tray in the oven at 250 degree celcius for 20-25 minutes or till the cheese gets melted and brown in color.
18. After 20-25 minutes, take out the pizza. Cut it into pieces and serve hot.
19. While serving you can again top it up with some extra virgin olive oil, chilly flakes or black pepper powder.
20. Enjoy this stuffed crust chicken pizza hot.

Chicken malai kebab

Chicken malai kebab

Ingredients:

Boneless Chicken - 500 grms (Medium sized)
Yogurt - 3 tblsps
Cream - 2 tblsps
Mozerella cheese - 1/2 cup
Black pepper powder - 1 tsp
Ginger garlic paste - 1 tblsp
Green chilly and coriander paste - 1 tblsp
Chat masala as per taste
Salt as per taste

Recipe:

1. Wash the chicken pieces and pat it dry with kitchen paper towel.
2. Squeeze out the excess water from the ginger garlic paste.
3. For first marination, add black pepper powder, ginger garlic paste and little salt to the chicken. Mix it well and keep it aside for marination.
4. For second marination, take the cheese and rub it well with hands. Add yogurt, cream and green chilly, coriander paste to it. Mix it well.
5. Apply this second marination to the chicken and keep it in the fridge for 1-2 hours.
6. Take the skewers. Pierce the chicken pieces to it, one by one.
7. Preheat the oven at 250 degree celcius for 10-15 minutes.
8. Place all the skewers on baking tray and put it in the oven. Kebabs will take around 15-20 minutes to be ready.
9. After every 10 minutes, take out the skewers, apply some butter on it. This avoids drying of the kebabs while cooking.
10. When the chicken is done, remove it from the oven. Place it on serving plate.
11. Sprinkle some chat masala on the kebabs. Serve it hot with any salad.

Valentine Day Special - Strawberry Mille-feuille

On the occassion of  St.Valentine's day would like to share a french recipe - Strawberry Mille-feuille.
This is not the exact original french recipe but a variant which does not contain Cognac and white chocolate mousse.

Ingredients:

Milk - 1 and 1/2 cup
Castor sugar - 8 tblsps
Refined flour - 1/4 cup
Egg - 2 egg yokes and 1 whole egg
Butter - 2 tblsps
Vanilla essence - 1 tblsp
Pastry sheets - These sheets are available in the freezer section of any departmental store.
Strawberry - 250 grms
Castor sugar - For garnish
Skewer - Equipment for designing

Recipe:

1. Pour the milk in a sauce pan and heat it. Switch off the gas just before the milk reaches it's boiling point.
2. In a bowl take 2 egg yokes, 1 whole egg and add 8 tblsps sugar to it. Mix it well.
3. After the mixture gets smooth in texture, start to add refined flour spoon by spoon.
4. Continue the process until the flour is finished.
5. Add the 1/2 cup of hot milk in this egg mixture to tempre it. Mix it well.
6. Pour this mixture in the remaining milk.
7. Put this sauce pan on medium heat and continuously stir it until it becomes thick in constistancy and then switch off the gas.
8. Add butter and vanilla essence to it. Mix it briskly. Pour this mixture in another bowl, cover it with thin film and keep it in a refrigerator.
9. Remove the pastry sheets from the refrigerator and let it rest till it reaches room temperature.
10. Once it reaches room temprature, roll it at a thickness of around 1 mm. With the help of heart shaped cutter cut the sheets.
11. Preheat the oven at 200 degree celcius for 10 minutes.
12. Place all the heart shape pastries on a baking tray and let it bake at 200 degree celcius for 15-20 minutes.
13. Once they are baked, let it cool down.
14. Remove the pastry cream from refrigerator. Apply this cream on one side of the baked heart.
15. Cut strawberries and place it over. Repeat the process once.
16. Finally, cover the strawberry layer with a underside creamed heart.
17. With the help of siever sprinkle the castor sugar on each pastry.
18. Heat the skewer on a gas, and place it on a pastry for 2 seconds for design.
19. Refrigerate it for 30-40 minutes. Serve it cool.

Pav (Indian bread)

Pav, a very popular Indian bread which most of us miss once we are away from our country. Here is my attempt to pen down a recipe of this authentic Indian delicasy.

Ingredients:

Refined flour - 500 grms
Dry yeast - 8 grms or 1small sachet
Warm water - 1/2 cup (70 to 80 degree celcius approx)
Egg - 1
Sugar - 1 tblsp
Unsalted butter - 50 grms
Salt - 2 tblsps

Recipe:

1. Sieve the refined flour.
2. Fill a bowl with warm water. Add 1 tblsp refined flour, sugar, 1/2 tblsp salt and the mentioned amount of yeast to it. Mix it well and keep it near a warm place for 10-15 minutes till it get ferment.
 3. Once the yeast is fermented, add it to the refined flour with the remaning salt. Make a dough of it, if required you can add some more water. Dough should be very soft and moderately sticky.
4. Take a bowl twice the size of the dough, dust it with flour and place the dough in it. Cover it and keep it near a warm place for 1-2 hours.
5. After 1-2 hours the dough will be twice of its original size.
6. Dust a flat surface with refined flour and place the fermented dough on it.
7. Add 2 spoons of melted butter to the dough and knead it well. Repeat the process till all the butter gets incorparated with the dough.
8. Make medium sized balls of this dough and place it on a greased baking tray. Keep each ball at a distance of 1 inch from each other.
9. Keep this baking tray covered with wet cloth near the warm place for 30-60 minutes. Meanwhile, preheat the oven at 250 degree celcius for 10 minutes.
10. In an another bowl beat the egg.
11. After 30-60 minutes, these balls would get bigger in size and will take the initial shape of Pav. Apply the egg on these balls with the use of baking brush or a kitchen paper towel. This will give the glaze and color to the bread.
12. Place this baking tray in a preheated oven at 250 degree celcius for 15-20 minutes or till the breads are brown in color.
13. Remove the tray, apply some butter when the breads are still hot.
14. You can eat this Pav with pavbhaji, misal pav, vada pav or kacchi dabeli.

Chicken Momo

A recipe of Tibetian origin which also belongs to Nepal, north-east India, becoming rapidly popular in the other Indian cities like Delhi, Mumbai, Pune and across the globe as well.

Ingredients:

Minced Chicken - 500 gms
Refined flour - 2 cups
Onion - 1 finely chopped
Cabbage - 1/2 cup finely chopped
Spring onion - 1/2 cup finely chopped
Capsicum - 1/4 cup finely chopped
Ginger,Garlic - 2 tsp finely chopped
Black pepper powder - 1 tsp
Dark soya sauce - 1 tsp
Vinegar - 1 tsp
Salt as per taste

Recipe:

1. Knead the dough of refined flour with little salt and keep it aside.
2. Wash minced chicken thoroughly and drain it for 15-20 mins.
3. Heat oil in a pan and add finely chopped ginger-garlic. saute it for 1 min.
4. Add chopped onion, saute it for 2 min.
5. Add chopped cabbage and capsicum.
6. Add minced chicken and saute it well. Let the chicken ooze out its juices. Saute the chicken till dry.
7. Then add soya sauce, vinegar, black pepper powder and salt as per taste.
8. Remove this stuffing in a tray and let it cool for some time.
9. From the kneaded dough of refined flour, take out a small ball and rool it into a circle of 1 inch radius.
10. Place spoonfull of stuffing in the center of rolled circle and try to give a shape as shown in the photo given below.
11. If not able to shape it like that, just fold it into half and seel it with a drop of water.
12. With the help of steamer or any other steaming device steam all these momo for 10 minutes.
13. Serve these hot momo with schezwan sauce.

Tip:

1. Instead of chicken you can use beef, pork or mutton.
2. For veggie option use minced vegetable like mushroom, sweet corn, etc.
3. This can be deep fried or steamed.
4. You can replace refined flour with wheat flour as shown in the picture.

Marzipan cake (2nd anniversary special)

Hello friends, today 10.02.2011 was my 2nd marriage anniversary. This ocassion inspired me to bake this beautiful marzipan cake.
This recipe is in pictorial format, as it is more about observation.

Ingredients:

Sponge cake - 1
Ready mix chocolate cream
Mix fruit jam - small tin
Marzipan - 2 packs
Cornflour - 2-3 tblsp


Recipe:

1. Bake a sponge cake and let it cool for overnight.

2. Cut the cake in 2 parts.

3. Follow the printed instructions on the chocolate cream packet.
4. Apply this cream on one part of cake and jam on the other part.

5. Join the cake with the creamed parts facing each other and then coat the entire cake with jam.

6. Roll the white colored marzipan of around 1 mm thickness.

7. Place the rolled marzipan on cake and cut it as per the shape of cake.

8. With the use of different colored marzipan make some flowers and leaves. Let it cool in refrigerator for a minimum period of 1 hour. While making flowers incase the marzipan sticks to your hands, use cornflour to get rid of this.

9. Finally, decorate the marzipan covered cake with these marzipan flowers and leaves.

You can fallow the given link for making marzipan flowers and leaves

Varhadi Khichadi (Rice)

 Varhadi Khichadi (Rice)

This recipe comes from a region called 'Varhad' located in the state of Maharshtra, India.

Ingredients:

Rice - 1 cup
Yellow lentils - 1/2 cup
Onion - 1 sliced
Dry coconut - 1 inch
Garlic cloves - 2 to 3
Red chilly powder - 3 tsp
Turmeric - 1 tsp
Water - 2-3 cups
Salt as per taste


Recipe:

1. Wash rice and lentils 2-3 times and soak it in water for 30 minutes.
2. Grind dry coconut, garlic cloves and red chilly powder together to a fine paste.
3. Heat oil in a pan, add sliced onion and saute it till translucent.
4. Add turmeric, dry cocnout, garlic and red chilly powder paste. Saute it till oil oozes out.
5. Saute soaked rice and lentils in the above mixture. Add salt as per taste.
6. Add 2-3 cups of boiling water to rice and let it cook on low flame for 10-15 minutes.
7. Serve it with a tblsp of oil or Ghee, pickel and roasted papad.

Melting Moments (Coconut cookies)

Melting Moments (Coconut cookies)

Ingredients:

Refined flour - 120 gms
Unsalted butter - 100 gms
Sugar - 90 gms
Egg - 1/2 (white + yoke)
Vanilla essence - 1 tsp
Baking powder - 1/4 tsp
Designated coconut - 50 gms

Recipe:

1. Mix softened unsalted butter and sugar together.
2. Add vanilla essence to 1/2 egg and whisk it.
3. Mix this egg with butter and sugar.
4. Sieve the refined flour and baking powder together.
5. Mix refined flour with the butter and make a dough.
6. Place this dough in a refrigerator for 15 mins.
7. Take out the dough from the refrigerator. Make 24 equal parts and roll it.
8. Dip these balls in a cold water and roll it in the designated coconut.
9. Place these balls in a grased baking tray leaving an inch of space between each ball.
10. Preheat the oven at 180 degree celsius for 10 mins.
11. Place the tray in the preheated oven at 180 degree celsius and bake it for 15-20 min or till gloden brown color.
12. Allow it to cool and serve it with tea, coffee or as a midtime snack.

Broccoli Soup

Broccoli soup inspired by Chef Gorden Ramsay


Ingredients:

Broccoli - 1bunch
Extra virgin olive oil - 4 to 5 tblsp
Water - 3 to 4 cups
Black Pepper powder - 1 tsp
Salt to taste
Cheese or butter for garnish


Recipe:

1. Boil water in a saucepan. Add broccoli florets to it. Let it boil for 5 minutes.
2. Strain the florets, but do not throw away the boiled water.
3. Add florets, boiled water, black pepper powder, extra virgin olive oil and salt in a mixer. Finely grind these ingredients together.
4. Pour this in a serving bowl.
5. Garnish with extra virgin olive oil, cheese or butter by choice. Serve hot.

Aaloo - Mutter Tikki (Potato - Green peas Tikki)

Aaloo - Mutter Tikki

Ingredients:

Boiled potato - 2-3
Coarsely mashed green peas - 1/2 cup
Grated fresh coconut - 1/4 cup
Semolina - 1/4 cup
Cornflour - 2-3 tblsp
Ginger, garlic and green chilly paste - 2 tsp
Cumin Powder - 1/2 tsp
Coriander powder - 1/2 tsp
1/2 lemon
Sugar - 1/4 tsp
Salt to taste
Oil for shallow fry
Tamarind and dates chatni


Recipe:

1. Peel the boiled potatoes. Add ginger, garlic, green chilly paste and salt to it. Add some cornflour and mix it well.
2.Heat oil in a pan. Add ginger, garlic, chilly paste. Give it a stir. Add green peas, coriander powder, cumin powder and salt to taste. Mix it well and cover it for 2-3 minutes.
3. After 2-3 minutes remove the cover, add greated cocnut, sugar and lemon water. Cover it and wait for 2 minutes. Stuffing is ready.
4. Take a little ball of potato mixture, fill it with stuffing and mold it into a tikki shape. If you want, you can give it a different shapes.
5. Now, roll the tikki in semolina and shallow fry it, till gloden brown color.
6. Serve hot with tamarnid and dates chatni.

Chicken Aachari Kebab

First thing I cooked when I came to Slovakia.

Chicken Aachari Kebab

Ingredients:

Boneless chicken - 500 gms
Capsicum - 1/2 nos
Onion - 1/2 nos
Curd - 3 tbsp
Ginger garlic paste - 1 tsp
Red chilly powder - 1 tsp
Garam masala - 1 tsp
Black pepper powder - 1 tsp
Aachari masala (Pickle masala) - 1 tsp
Butter - 2 tbsp
Salt as per taste
Chat masala as per taste
Kebab sticks (Shaslik) for grilling

Recipe: 

1. Cut chicken, onion and capsicum into medium size pieces.
2. Marinate the chicken, onion and capsicum pieces with curd, ginger garlic paste, red chilly powder, garam masala, black pepper powder, aachari masala and salt for 1-2 hours.
3. Preheat the oven at 250 degree celsius for 10 minutes.
4. Coat  the kebab sticks with butter.
5. Pierce in onion, chicken and capsicum and continue the sequence until the stick is full and put it in the oven.
6. Cook it for 10 minutes at 250 degree celcius, remove from the oven and apply some butter on all sides.
7. Again put it in the oven for 5-10 minutes or until the chicken is completely cooked.
8. Remove it from oven and place the sticks on the serving dish.
9. Sprinkle some chat masala for taste and ready to serve.

Tips :

1. For vegeterians - Replace chicken with paneer (Indian cottage cheese) or mushrooms.  
2. This recipe can be prepared in oven or on grill, equally delicious!

Jam and Coconut Cake

Hello friends,

                     This is a very first recipe of my blog. Hope you all will like it. 


Jam and Coconut Cake

Ingredients:

Refined Flour - 100 gm
Unsalted butter - 100 gm
Powdered sugar - 100 gm
Eggs - 2
Baking Powder - 1/4 t.sp.
Vanila Essence - 2-3 drops
Mix fruit jam
Desigated coconut


Recipe: 

1. Sieve the flour and baking powder together.
2. Cream butter and powdered sugar together.
3. Seperate the egg yoke and egg white. Add egg yokes to the butter and mix it.
4. Add vanilla esence to egg white and bit it till the soft pick.
5. Then, add this egg white to the butter and mix it gentely.
6. Mix refined flour and baking powder with this mixture.For the dropping constistancy of this batter, you can add some milk to it.
7. Switch on the oven and preheat it at 180 degree celsius for 10 mins.
8. Till that time, take cupcakes baking tray and grease it with some butter and flour.
9. Pour 2 tbl spoons of batter in each cupcake and place it in the oven at 180 degree celsius for 15-20 minutes.
10. After 15-20 mins remove the tray outside. Take out the cake and let it cool for 5 mins.
11. Cut upper dome of cake and make it flat.
12. In another pan heat some water and add mix fruit jam to it.
13. Once jam is melted, dip cakes in it and coat it with desigated coconut.
14. For presentation, you can squeeze some cream on it and garnish it with strawberry or cherry.


Tips :
        You can use electric bitter for creaming and mixing process. If you dont have it you can cream butter and sugar together with hand and then mix other ingredients with rubber spatula.