Grilled Mushroom Tikka

Ingredients
mushroom cut into half about 7 to 8
tomato , capsicum and onion cut into cubes
yogurt - 2 tbl.sp
ginger garlic paste - 1 tsp
red chilli powder - 1 tsp
roasted cumin powder - 1 tsp
chickpeas flour - 1 tbl.sp
chaat masala - 1 tsp
salt as per taste
juice of half lemon


Method
Take a bowl, add yogurt, ginger garlic paste, red chilli powder, chickpaeas flour, chaat masala, salt and juice of half lemon. Mix all well. Add all the chop vegetables and mix well so that masala is very well coated to the vegetables. Leave it to marinate for half an hour.
Take tooth pick and put mushroom, tomato, capsicum and onion and shallow fry in oil till done. Serve hot with chutney or ketchup.

Eggless Black Forest Cake

Ingredients

All purpose flour –
150 gm

Powdered sugar –  70 gm

Oil –  75 gm

Cocoa powder –  2 tbl.sp

Hot coffee –  ½ cup with 2 tsp coffee powder

Vanilla essence – 1
tsp

Salt – ½ tsp

Baking powder
–  1 tsp

Baking soda –  ½  tsp

Condensed milk
–  50 gm

Water – ¼ cup

For frosting

Cream

Icing sugar

Few cherries  and chocolate strands for decoration .

Method

Sieve together all
purpose flour, powdered sugar, cocoa powder,, salt, baking soda, baking powder
in a bowl. Mix it all well. Add oil/butter, vanilla essence, condensed milk and
mix it well. Add cold water and with the help of hand blender whisk it for a
minute till it forms a smooth batter. In the last add hot coffee and again
whisk it few seconds to get very soft cake.

Bake in a preheated
oven at 180 degree celcius for  25 to 30 minutes.

For frosting

Take cream powder
in a bowl, and by adding icing sugar little by little to it keep whisking it
till it forms a smooth stiff batter. Refrigerate it for some time.
When the cake is ready, remove from the mould and keep on a rack to cool it.
When it is cool down, put little sugar syrup on top of the cake slices and spread cream icing on the first slice then place another one and cover the whole cake with cream icing.
Decorate it with choco strands and cherries.

Chicken In Hot Garlic Sauce

Ingredients

For marinating

Chicken – 150 gm
boneless

Soya sauce – 1 tsp

White pepper powder
– 1 tsp

Salt as per taste

Garlic cloves – 15
to 20

Ginger – 2 inch
small piece

Vinegar – 1 tsp

Make a paste of

3 to 4 kashmiri red
chilli soaked in water for half an hour

Soya sauce – 1 tsp

Tomato ketchup – 1
tbl.sp

Red chilli sauce –
1 tsp

Salt as per taste

Spring onion bulbs
cut into half

Capsicum – 1 big
cut into cubes

Spring onion greens
finely chopped

Method

First wash and
marinate chicken with the ingredients given.
Let it marinate for 15 to 20 minutes and then deep fry in oil till half
cooked.

Chop finely garlic
and ginger.

In a pan heat oil,
add garlic and ginger and cook till garlic changes it color.

Combine red chilli
paste, soya sauce, tomato ketchup and salt and add to the cooked ginger garlic.
Sauté for few seconds and then add chopped spring onion bulbs and capsicum
cubes.  Cook on a high flame for a
minutes and then add fried chicken. Add little water If the gravy is too thick.
Cook for a minute on a slow flame.  Add
spring onioin greens, mix well and let it cook for few seconds. Make a paste of
cornflour – 1 tsp with little water and add to the gravy to make the gravy
thick and transparent. Serve hot with fried rice or roti.

Dink Ladoo /Edible Gum Ladoo

Ingredients

Wheat
flour – 1 cup

Walnut
– ½ cup

Almond
– ½ cup

Dates
– ½ cup

Raisins
– ¼ cup

Edible
gum – 50 gm

Poppy
seed – 4 tsp

Nutmeg
powder – 1 tsp

Cardamom
powder – 1 tsp

Jaggery
– ½ cup

Method

Dry
roast almond and walnuts and make a powder of it.

Heat
ghee in  a pan add edible gum and fry
till it puffs up. Remove in another bowl and crush it. To this add powdered
walnut and almond.

In
the same pan, add raisins, fry till it puff up. Mix it in the bowl.

Deseed
dates and fry in ghee along with poppy seeds till soft.

Dry
roast wheat flour .  to this add cardamom
powder and nutmeg powder and fry for 3 to 4 minutes on a medium flame.

Remove
in the same bowl.

In
the same pan, add jaggery with little water and cook till jaggery melts.

Add
to this the flour, mix everything and immediately make laddoos.  Store it in an air tight container.

Beetroot Dosa with Chutney

Ingredients

For
making batter

Rice– 1 cup

Urad dal/black gram dal –  ½ cup

Parboiled rice – ½  cup

Fenugreek seed – 1 tsp

Beetroot – 1 small

Red chilli – 2

Cumin seed – 1 tsp

Ginger– 1 small piece

Little salt

For
making chutney

Onion– 2 medium size

Red chilli – 2

Garlic – 2

Tamarind – small size

Salt as per taste

Mustard seed – 1 tsp

Black gram dal/urad dal – 1 tsp

For tempering

Mustard seed – 1 tsp

Red chilli – 1 broken

Few curry leaves

 Method

Wash and soak dosa making ingredients in water for 3 to 4 hours and then  blend it to a fine paste. Leave it to ferment for 8 to 10 hours. When fermented  add little salt.

Make a paste of beetroot, ginger and red chilli and add it to the batter. Mix well.
Heat a pan and  with the help of a spoon
spread thinly on the tava in a circular way.
Put little oil. When cooked remove in a plate.

For making chutney

In a pan, heat oil, add one tsp of mustard seed, black gram dal and fry till it
splutter.

Then add red chillies and sauté for few seconds. Then add onion and fry for  2 mintues on a medium flame. Add tamarind to it. When cool, blend it to a fine paste by adding little salt.

Temper it with mustard seed, red chilli and few curry leaves. Serve hot with beet root
dosa.

Veg Paratha with Egg

Ingredients
Wheat flour dough
Onion - 1 medium size chopped
Ginger garlic paste - 1 tsp
Small bunch of chopped spinach leaves and fenugreek leaves
Roasted cumin powder - 1 tsp
Salt and red chilli powder as per taste
Egg - 2

Method
Heat oil in a pan, add onion and saute till it becomes translucent.
Add spinach leaves and fenugreek leaves and cook till it is reduced.
Take it out in a bowl and add ginger garlic paste, cumin powder, salt and chilli powder and half of  beaten egg.
Mix it well.
Roll two chapati. On one spread a spoonful of this mixture and cover it with another chapati. Cook on both the sides. Brush with little egg on top of both the sides of chapati. Serve hot with yogurt or pickle.

Tilgul Chikki

Ingredients

Jaggery - 1 cup
sesame seeds/til - 1 cup
cardamom powder - 1 tsp

Method

Dry roast sesame seeds  for 2 to 3 minutes on a medium flame.
Heat ghee/butter in a pan and add jaggery. Cook till it melts. Add cardamom powder and sesame seeds. Mix well and put in a greased plate. Cut into pieces when cool.