Chocolate Cake

Chocolate Cakes are my Favourite, Im sure everyone loves Chocolate Cakes, This one is glazed with chocolate syrup & decorated with Apple cuts

My simple Recipe of this Seductive Sweet delight

Ingredients:

Cake sponge
All Purpose flour( Maida): 1 cup
Cocopowder: 2tbsp
Chocolate: 100 grm
Butter(unsalted): 150gms
Baking powder : 1 tbsp
Eggs : 3
Sugar: 3/4th cup
Vanilla extract: 1tsp

Chocolate ganash syrup
Chocolate: 150 grm
Egg yolk: 1
Butter: 2tbsp


Method:

To begin with Prepare the CAKE sponge follow this procedure

• Preheat Oven @ 150*
•  Sieve Flour (maida)  baking powder &cocopowder together.
• Add butter and rub with your fingers till it becomes mix like crumbs,
•  With the help of handblender whisk 3 eggs for 2-3 min, add 3/4 cup sugar whisk more. 
• Add vanilla essence mix add melted chocolate.
• Slowly add this wet ingredients to Flour mixture & fold with spatula
• Make sure no lumps are there Fold carefully
• If neded can mix with handblender also till it becomessmooth
• Grease cake tin with butter & dust flour to make a thin layer remove excess
• Pour cake batter & pat so it settles down. 
• Bake for 40 min @ 180*........

Chocolate ganash syrup

• Let the cake cool down for Icing the cake i used chocolate ganash syrup
• Melt 150 grms chocolate on double boiler(take a sausepan with water place a bowl over it put choc in that bowl, heat the sausepan with steam the choc will melt) 
• Add 1 egg yolk keep mixing till it thickens, add 2sp butter melt. 
• Cool a bit & spread on cake....decorate with slices of apple!!!!
• 
  

Cake is ready to be served for Birthdays & Anniversaries

Murg Kesari

Murgh Kesari is a creamy chicken gravy....Goes well with Rotis & paratha its a boneless dish but can also be made with whole chicken pieces


INGREDIENTS: 
1 Ghee 4 tbsp
2 Boneless chicken 250 gms
3 Green cardamom 4-5 nos
4 Cloves 4-5 nos
5 Cinnamon 3 sticks
6 Black cardamom 3 nos
7 Bay leaf 2 nos
8 Onion paste 1 cup
9 Ginger 2 inch
10 Garlic 5-6 nos
11 Green chillies 1 nos
12 Salt To taste
13 Red chilli powder 1 tsp
14 Coriander powder 1 tsp
15 Cashew paste ½ cup
16 Curd 3 tbsp
17 Cream 2 tbsp
18 Kesar 8-10 sprigs

Preparation method

(Note: I have Used Chicken on the bone for Extra flavour)

• Heat ghee in a deep pan.
• Take boneless chicken and cut it into dices.
• Heat ghee in a pan and add in the green cardamom, cloves, cinnamon, black cardamom, bay leaf and onion paste and bhuno it.
• Now make paste of ginger, garlic and green chilli and add it into the pan , add little bit of salt and cook it till it gets dry.
• Add red chilli powder , coriander powder and sauté it, add in the cashew paste with little bit of water and mix well.
• Now add chicken dices, curd, cream and mix well.
• Soak the saffron in warm milk and add it to the pan.
• Cook till chicken is soft
• Garnish with Cream

Grilled Pomfret

Grilling Fish retains its natural flavour & also is healthy Oil free

Fish like Pomfret is very delicate on the pallete so can eat Guilt free

I have grilled the whole Fish, In Green Marinate

Ingredients:

Pomfret fish: 1
Lemon         : 1
Green chilies: 5
Pudina leaves: 1cup
Coriender : 1cup
Gingergarlic paste: 1sp
Onion: 1

Method:

• Clean the fish & Make a slit Pocket( place fish sideways & cut through bone making a pocket)
• Give slit marks on the fish as well
• Apply salt to taste & 1/2 lemon juice keep aside for 10 min
• Make a Paste of Other Ingredients: Greenchilies, pudina, coriender, gingarlic ,onion lemon juice 
• Apply the paste in the slit pocket like stuffing & also on the top of fish 
• Marinate the fish in this Green paste for half an Hr to 1 Hr
• Grill the fish in Oven @ 180* for 30 min
• Serve with Lemon & Sprinle Coriender

Hakka Chicken Noodles

Chineese.....Spendid spread of Chicken Manchurian, Hakka Chicken Noodles......

Cooking Noodles for family is fun everyone has their own taste, some like spicy, some mild....

When I cook Chineese at home I have to take steps not to make it more spicy(Indians love spicy but my hubby does go for Mild) So this time it came out Perfect, made with love...


Ingredients 
Hakka egg Noodles: 2 packets
Water for boiling
Eggs: 2
Chicken thin strips: 200grm
Capsicum julians: 2
Carrot Julians: 2
Spring onion: 1 bunch
Redchili sause: 2 sp(add more according to your taste)
Soyasause: 1sp
Chili flakes: 1sp
Green chili sause: 1-2sp
Gingergarlic paste: 2sp
Oil: 3sps

Method:
Place the Noodles in boiling water add salt & little oil & cook the Noodles(Refer the packet Instuctions of Noodles) dont overcook Hakka noodles are already cooked aldente

Drain the noodles & keep them in Cold water until use, this way they wont turnout sticky

In a wak add Oil, add gingergarlic paste, capsicum & fry, add chicken srtipes & fry then add spring onions chopped(whites & bit of greens as well) & Carrot fry for 2-3 min then add chiliflakes, Redchili sause, Soya sause, Green chili sause & mix well add Cooked & drained noodles & toss mix completely add salt to taste, make omlette of 2 eggs & cut in stripes & mix them with noodles....Sprinkle spring oinions.......Serve with Chicken Manchurian sause. Enjoy Chicken Manchurian, Hakka Chicken Noodles

Chicken Manchurian Recipe 

http://homemadebygrishma.blogspot.in/2015/01/chicken-manchurian.html

Mushroom Gravy

Ingredients:

Button Mushrooms- 1 packet
Oil: 3sp
Onion: 1 Big
Cloves- 4
Cinamin: 1'stick
Capsicum: 1
Tomato: 1 Big
Ginger garlic paste:1sp
Red chili powder: 1sp
Jeera(Cumin) powder: 1/2sp
Cornflour/ Creamy soup powder: 1sp
Water: 1 cup
Salt to taste
Cilantro: 1/2 cup

Method:

• Heat a kadai(deep dish) add Oil 3sp & temper cloves & cinamon 
• Add Onion Julian cut fry add Gingarlic paste & saute for a min, 
• Add Capsicum & fry for 2-3 min...Add Mushrooms saute 
• Add tomato & fry till softens add Redchilli powder, cumin powder & salt to taste mix well
• Cook in its own juices...lastly for thickness add Cornflour slurry
• (cornflour 1sp mixed with 1cup water) or For extra flavour Instead of slurry i have added Creamy mushroom soup powder 1sp mixed with 1cup water ....
• Mix & cook for just a minute till thickens...Garnish with Celantro

Rava Idli

The famous South Indian breakfast Rawa Idli loved by all...Its soft & fluffy yet very filling, here is the Quick reciepe to make it at home.....



Recipe: Roast rawa 2cups on slow flame for few min, add 1sp baking soda keep aside. Tempering: in oil add mustard after crakles add chopped curyleaves, chana dal little, grated ginger 1sp, cashew bites fry add to rawa and mix all together Batter: To above rawa mix add- for 1cup rawa, 1/2 cup curd mix & leave 2min, then add 1/2 cup curd again & mix add salt to taste. [if batter is very thick can add bit more curd not water]Steam in Idli moulds & serve hot with chutney

Vegetable Koftas in Palak Gravy

Ingredients for Gravy

Palak (Indian spinach)	2 cups, tightly packed
Onion	1
Tomato	2
Green chillies	4
Gingergarlic paste	1 tsp
Garam masala powder	1/4 tsp
Coriander powder	2 tsp
Pepper powder	1/2 tsp
Kasoori methi	2 large pinche s
Sugar	1/4 tsp
Milk	1/4 cup
Salt	as needed

To temper

Oil	2 tsp
Cinnamon	1 inch piece
Cardamom	1
Cloves	1

Ingredients – For cutlet/ Kofta

Potato	2
Mixed vegetables	3/4 cup
Chopped coriander leaves	1/2 cup
Gingergarlic paste	1/2 tsp
Cumin seeds/ Jeera	1 tsp
Red chilli powder	1 tsp
Coriander seeds powder	1 tsp
Turmeric powder	1/4 tsp
Oil	2 tsp + for deep frying
Maida	2 tblsp
Bread crumbs	As needed

Method

First make the gravy, then make cutlet and add it to the gravy.

Palak Gravy

Clean and remove the thick stem from palak. Roughly chop it. In a pan, add oil, green chilli and washed palak and fry until palak shrinks, without changing the green colour. Cool down. In a kadai, temper with cardamom, clove and cinnamon, followed by onion. Fry onion until transparent. Grind the palak with little water to a smooth puree.

Add ginger garlic paste to the onion and fry for another minute. Add chopped tomatoes, kasuri methi, salt and fry until mushy. Add pureed palak, sugar and mix well. Cook for 2 minutes in medium flame. Add milk slowly and mix well as you add. Keep the flame in low always after adding milk. (You can also add cream in place of milk and adjust the gravy consistency with water.) Mix well and let it be for 2 mins in low flame. Add garam masala, pepper powder.

Koftas Preparation

Cook potato and chopped veggies. I pressure cooked for 2 whistles. Drain water completely, peel the potatoes. Grate or crumble it roughly. (Do not over cook potatoes, otherwise koftas will be soggy. Also do not mash the potato, crumble or grate it.)

 In a pan, heat oil for tempering and temper with Jeera. Add ginger garlic paste and fry for a minute in low flame.Add chopped coriander leaves, coriander powder, red chilli powder, turmeric powder. Mix well in medium flame for half a minute. Add enough salt, cooked veggies and fry until dry. Squeeze lemon and stir well. Add it to the crumbled potatoes. Mix well. Make equal sized balls out of it. Let it be small lemon sized. Make a paste thin enough to give a coat, out of maida and little water. Dip the vegetable balls in it and then roll it in the bread crumbs, kept on a plate. Arrange these in a plate. Deep fry in hot oil until golden in colour and drain over paper towel.

Best Served with Rotis or Chapati