Marble cake

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1/2 cup butter, softened or malai cup
2 eggs
2 teaspoon vanilla extract
1 cup milk
2 tablespoons unsweetened cocoa powder
Dark chocolate melted
White n dark choco chips
Directions
1.
2.
3.

4.
5.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9
inch round pan.
Place flour, baking powder, salt, sugar in bowl.
Butter or malai, eggs, vanilla, and milk into mixing bowl. Beat slowly
to moisten, then beat with an electric mixer at medium speed for about 2
minutes until smooth. Reserve 3/4 cup batter; pour the remainder into
pan.
Stir cocoa into the 3/4 cup reserved batter n add melted dark
chocolate. Drop by spoonfuls over top of white batter. Using a knife, swirl
the cocoa batter into the white batter to incorporate it in a marble effect.
Bake in preheated oven for 60 to 65 minutes, until an inserted wooden
pick comes out clean.

Mocha Balls
Ingredients:

1/4 cup rum optional too 4 chocolate balls

1 tablespoon water
2 tablespoons cocoa
12 vanilla or chocolate wafer crumbs and 10 munch n perk
3 cups confectioners' sugar, divided
1 cup chopped nuts
3 tablespoons light corn syrup
dash salt
1 or 2 packet coffee optional

Preparation:
In a mixing bowl, dissolve coffee in rum and water; add cocoa,
vanilla wafer crumbs, 2 cups of confectioners' sugar, chopped
nuts, and corn syrup; mix well. Sift remaining 1 cup confectioners'
sugar onto waxed paper. Measure mocha ball mixture in
teaspoonfuls; roll into small balls. Roll in the sifted confectioner's
sugar. Store in tightly covered container for several days to bring
flavor out.
Makes about 4 dozen.

Kalakand Recipe | How to make Kalakand in Microwave | Step by Step Recipe

Homemade Paneer 200 gms (I made from 1 liter milk)
Milk powder 3/4 cup
Icing sugar - 1/2 cup
Condensed Milk 200 gms
Cardamom powder a pinch
Pistachio handful
Clarified Butter 1 tsp
Method to prepare:
You can make paneer at home else buy it from stores. I feel store bought tends to be more hard and sour.
Making it home hardly takes time.
In a microwave safe bowl, take paneer, milk power, icing sugar, cardamom powder, mix. Finally add half
tin of condensed milk.
Micro for 4 mins and 30 secs. Remove and add 1 tsp of ghee. Mix well and put it back. Micro for 30 secs
more.
Remove and pour over a plate. Since there is ghee in the mix, you need not grease the plate.
Sprinkle finely slivered pistas. Let it cool down completely before cutting into small pieces.
If you are in a hurry to eat off, you dont have to wait for it to cool down. I know the hot kalakand will be
very delicious, similar to our palkova.
It takes about 30 -40 mins to cool down to be cut into pieces.

Garlic Sauce
Ingredients
Dried red chillies
Garlic
Vinegar
Sugar
Salt
Sesame oil (til oil)

20
8 cloves
8 tablespoons
1 tablespoon
to taste
1 1/2 tablespoons

Method
Blend together red chillies, garlic, vinegar, sugar and salt to a fine paste in a mixer. Add oil and blend well.
Keep refrigerated in an airtight container.

Moong Dal Halwa

Ingredients

Split green gram skinless (dhuli

moong dal) ,soaked

Sugar
Saffron (kesar)

1 cup
1 cup
a generous pinch

Milk

1/2 cup

Ghee

1 cup

Mawa (khoya),crumbled

3/4 cup

Almonds,sliced

10 - 12

Method
Drain and grind the moong dal coarsely using very little water. Prepare one-string sugar syrup with sugar
and one and half cups of water. Soak saffron in hot milk. Heat ghee in a thick-bottomed pan and add the
ground moong dal and saut, stirring continuously, over low heat till the dal turns golden brown. This
needs time and patience. Do not rush through this step. Add the sugar syrup and saffron milk. Stir till they
are thoroughly incorporated and the halwa is of dropping consistency. Add mawa and cook till it dissolves.
Serve hot garnished with almonds.

Chef's Tip
Add one tablespoon of besan to melted ghee before putting the ground moong dal. It helps in even
cooking of ground moong dal and also prevents formation of lumps during cooking

 (Ingredients of Besan Dhokla)

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Ingredients
2 cups semolina (rava)
1 cup curds (dahi)
1 tsp turmeric powder (haldi)
salt to taste

2 tsp fruit salt fruit salt

2 tbsp oil
1 tbsp mustard seeds ( rai / sarson)
6 curry leaves (kadi patta)
2 tsp chopped green chillies
2 tbsp water

For The Garnish

1 tbsp chopped coriander (dhania)
2 tbsp grated coconut

Method
1.

Combine the semolina, curd, salt, turmeric powder and 1 cup water, mix well and keep aside
for 30 minutes.

2.

Add eno fruit salt to semolina mixture just before cooking, stir gently.

3.

Pour the mixtur in a greased microwave safe pan, cover it with microwave safe dish and cook
in microwave on high for 12 minutes.

4.

Remove from the microwave and cut the dhokla into rectangular pieces. Keep aside.

5.

Heat the oil in a pan add the mustard seeds, curry leaves and green chillies and mix well.

6.

When the ingredients start spluttering, add the water and immediately pour the tadka over the
prepared dhokla.

7.

Serve hot garnish coriander and coconut.

SAMBHAR MASALA RECIPE

Ingredients:

2 tsp Cumin Seed (Jeera)

6 tblsp Coriander seeds (Dhania)
8 Curry Leaves (Kari Patta)
1/2 tsp Asafetida seeds (Hing)

11/2 tsp Fenugreek seeds (Methi)

2 tsp Turmeric Powder (Haldi)
2 tsp Mustard seeds (Rai/Sarson)
11/2 tsp Red chilli (Lal Mirchi)
20 Black Pepper corns (Kalimirchi)
3 tblsp mixed dried Black Beans (Chawli/Lobhia) , Chickpeas (Chana) and Lentils

How to make sambhar masala:

Heat a griddle or a heavy-bottom pan and cook each one ingredient separately for few
minutes.

Grind them all together in an electric grinder or by hand, then press through a sieve.

Store it in an airtight container.

Make sure you always close the lid tightly after use.

Sabudana rolls
Ingredients
1.

Sago(Sabudana) 3/4 cup

2.

Potatoes(boiled and mashed) 3

3.

Peanuts(roasted and peeled,Crushed) 1 /2 cup

4.

Green Chilly (chopped) 3

5.

Ginger(chopped)- 1 piece

6.

Lemon Juice 1 tbsp

7.

Coriander leaves(chopped) 3 tbsp

8.

Salt-to taste

9.

Oil for deep frying

Preparation

1.

Wash the sago and soak in water for atleast 1 hour.If in a hurry,soak in hot water till they
swell.It will absorb water and becomes soft.Squeeze out water.Each pearl should be separate.

2.

Place the sago in a large bowl.Add potatoes,peanuts,green chillies,ginger,lemon

juice,coriander leaves and salt.Mix well

3.

Add a little water if necessary and make a dough.Leave to stand for a few minutes.Divide the
dough into eight equal portions and shape into oval rolls.

4.

Heat oil in a non-stick kadai till medium hot. Slide in four rolls at a time and deep fry till
golden brown.Drain on tissue paper.

5.

Serve with Green Chutney

It's chocolate special Saturday and here is the 3 steps recipe for delectable Chocolate
Brownies! :)
Preparation Time: 15 mins
Cooking time: 30mins
Serve: 10
Ingredients :

MILKMAID Sweetened Condensed Milk- tin (200g)

Milk- cup (75ml)
Butter- 125 g
Maida- 125 g
Cocoa- 50 g
Baking powder- 1 tsp
Sugar, powdered- 75 g
Eggs- 2
Walnuts, chopped- cup

Method:
1. Grease & dust the baking tin with maida. Preheat oven to 180 degree celsius. Sieve
together maida, cocoa & baking powder.
2. Beat butter & sugar until light & creamy. Add eggs, one at a time, beating well after each
addition. Fold in sieved maida-cococa into the above mixture, alternating with Milk and
MILKMAID. Add the chopped walnuts. Mix well & pour into greased tin.
3. Bake 25-30 minutes or until centre of the cake springs back when lightly pressed. Allow to
cool in tin for 5 mins and remove onto a wire rack. Cut as desired.