Coconut Fish Curry

Ingredients: -

Fish Fillet 1kg
Ginger garlic paste 1tbsp
Salt as per taste
Onion 1 medium
Tomatoes 2 medium
Red chilli powder 1 tbsp
Tumeric powder 1 tsp
Coriander 1tbsp
Cumin seeds 1tsp
Fenugreek seeds 1/2 tsp
Coconut Milk 1 1/2 cup
Mustard seed 1/2 tsp
Cooking oil 4 tbsp
Garnish
Green onion (chopped)
Fresh Coriander (chopped)

Method : -

1. In a pot slightly heat cooking oil on a low heat for 3-4 minutes
2. Add fenugreek and mustard seeds
3. When they pop, add onion and saute until slightly soft
4. Add ginger garlic paste, red chilli powder, tumeric powder, coriander, cumin and tomatoes
5. Stirr well until oil separates
6. Add fish fillet and slightly shake the pot with pot holders
7. This will preserve the shape of the fillets and also coat them with spices
8. Add coconut milk and bring to boil for 3-4 minutes on a high heat
9. Then cover and simmer on low heat for 5-7 minutes
10. Serve with boiled rice

Veg Gravy with Green Onion fried rice

RICE:-

Rice                                     2Cup/250gm

Green onion (finely sliced)           3

Salt                                      as per taste

Water                                     to boil

Oil                                            3tbsp 

GRAVY:-
Onion (Medium size) 3-4
Carrot 2-3
Cabbage 1
Capsicum 1
Peas (optional) ½ cup
Corn (optional) (cooked or canned) ½ cup
Chicken 250gm
Water (for chicken stock) 4 cup
Cornflour 4-5tbsp
Water ½ cup
Salt as per taste
Oil 2tbsp

RED SAUCE:-
White vinegar 1/cup
Red chilli poweder 3 tbsp

Method:-

Rice

• Soak rice in water for 10 min
• Fry finely sliced green onion in oil
• When they become brown, add water, salt and rice
• Cook on high flame for 10-15 minutes
• Just before tender slow the flame and cook it on very low heat for 10 minutes

Gravy

• Slice all the vegetables in similar shape small square or thin sliced except peas and Corn
• On a medium flame sauté all the vegetables. Starting from carrot which takes longer time to tender, then add Capsicum, then peas, corn, cabbage and in the end onion.
• On a separate flame, make chicken stock by adding water, chicken and salt.
• When chicken is tender, strain out chicken stock in a strainer and keep chicken stock and chicken separately.
• Once chicken cools down, separate the chicken pieces from bones (you can have small or big pieces whatever you like but medium sized are ideal)
• Now add chicken stock and chicken pieces in the fried vegetables and cook on a low flame
• Once all the ingredients are tender, mix cornflour in water and add it to the gravy. Keep it stirring until all the cornflour is mixed properly. You can increase or decrease the quantity of cornflour to make it of thick consistency.

Red Sauce

• Boil the vinegar in sauce pan, then add and cook it on a low flame for 2-3 minutes to make it of a bit thick consistency.
• Sauce is ready.

Serve the fried rice with gravy, red sauce and soya sauce!

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Pasta in Red Sauce

Ingredients:-

Onion (blended)                                  2
Tomatoes (blended)                            4
Chicken (boneless)                           250gm
Salt                                                 to taste
Red chilli powder                              1tsp
Soya Sauce                                     to taste
Fresh coriander (finely chopped)     1 bunch
Pasta                                               500gm
Ginger garlic paste                             2tsp
Oil                                                   4tbsp

Method:-
1. Boil pasta in water until it becomes tender, take them out out from water and spread 1 tsp oil when dry and mix them.
2. Cut chicken into thin stripes or any shape you like.
3. Put oil 3tbsp in a pan, when it becomes hot add salt and red chilli powder, immediately put onion and tomatoes paste and saute till the gravy leaves oil from edges. Saute atleast 15-20 min so that no smell is left.
4.In a seperate pan put the remaining oil, add chicken and ginger garlic paste and saute for 5 min.
5. Add the chicken into tomatoes gravy. Cook untill chicken is tender.
6.Add pasta into the gravy. (Note:- If pasta becomes sticky wash it with cold water.
7.Pasta in red sauce is ready. Garnish with fresh coriander and serve with soya sauce.

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Khandwiyan

Ingredients

Curry
Onion (blended to form paste) 2-3
Yogurt 1 cup Salt 1tsp
Red chilli powder 1tsp
Tumeric powder ½ tsp
Kari patta 2
Oil ½ cup
Khandwiya
Gram flour
1cup Oil 1tsp
Salt ½ tsp
Red chillipowder ½ tsp
Garam masala powder ½ tsp W
ater 3-4 cups

Method:-

Khandwiya

1. Add oil, salt, red chilli powder and Garam masala powder to gram flour.
2. Simmer on low heat and stir, keep stirring until it become thick. Stir continously without any breaks till it becomes thick. (Its thickness should be like halwa so that it it could be cut into pieces when it becomes cool)
3. Take it out into a flat greased tray
4. Cut it into thick strip shapes when cool down

 Curry

1.  Heat oil, add curry leaves in it then salt, chilli powder, then ginger garlic paste and fry for 30 sec.
2. Add yogurt to it and saute till all the water evaporates and it leaves oil
3. Add onion paste and saute about 10-15 min on a high flame, fry till edges leave oil
4. lower the flame and add 2 cups of water to form a liquid curry
5. Simmer on a low heat for 5 min
6. Close the flame and add khandwiya to it.
7. Khandwiya curry is ready to be served!

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Chicken pulao

Ingredients:-



Stock
Chicken 1/2kg
Water 1litre
Whole coriander 1 ½ tsp
Fennel seeds 1tsp
salt 1 ½ tsp

Rice:-
Rice 2 cups/1/2 kg
Salt 1 ½ tsp
Cumin seed 1tsp
Whole garam masala 1tbsp
(clove, whole black pepper, cinnamon stick, big cardamom)
Bay leave(big) 1
Ginger garlic paste 3tsp
Onion(medium) 5
Oil ¾ cup or 15 tbsp

Method:-

1. Make chicken stock by adding all the stock ingredients and boil it for about 20 minutes or just when chicken is about to tender
2. Soak rice in water for about 10 min
3. Fry thin sliced onion till brown in oil
4. Separate chicken from the stock avoiding fennel seeds and whole coriander
5. Add whole garam masala, bay leave, cumin seeds, salt, ginger garlic paste and chicken and fry for about 10 min
6. Add chicken stock to it, removing the whole coriander and fennel seeds, do not add whole stock at once, add as required
7. Add rice to it and cook on a high flame for about 10 min
8. Slow down flame and cook on medium flame until rice are about to cook, you may need to add more stock if required.
9. Slow down flame to very low heat so that the rice does not stick
10. Pulao is ready to be served!

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Chicken qorma

Ingredients:-

Chicken 1kg

Yogurt 500gm/2cup

Ginger garlic paste 2tsp

Red chilli powder 1tsp

Salt to taste

Cardamom 3

Nutmeg/jaifal powder ¼ tsp

Mace/Javtri powder ¼ tsp

Kewra ¼ tsp

Onion (thin sliced) 3-4

Oil 10tbsp

Method:-

1. Fry onion till golden brown, blend in the grinder with water, keep it aside

2. Fry chicken in the remaining oil with ginger garlic paste

3. Add red chilli powder and salt.

4. Add yogurt and fry till the gravy leaves oil

5. Add the blended onion and some water and leave it to simmer till chicken get tender

6. Mix mac, nutmeg and cardamom and grind to make a ½ tsp powder

7. Just when chicken is tender add this powder and kewra and cover it for 5 min

8. Chicken qorma is ready to be served!

Potatoes cheese cake

Ingredients:-

Potatoes (boiled and mashed) 5-6
Eggs (beaten) 2-3
Cheddar cheese (crushed) ½ bar (125gm)
Black pepper powder ½ tsp
Salt to taste

Method:-

1. Grease a medium size baking pan with butter or oil
2. Add salt and pepper to mashed potatoes and mix properly
3. Put a layer of half of the mashed potatoes in the baking pan
4. Spread the layer of beaten egg on it
5. Put one more layer of mashed potatoes
6. Spread cheddar cheese to cover the layer of potatoes
7. Bake it in a preheated oven for about 30-35 min until golden brown at 250C
8. Make pieces and serve with tomatoes ketchup or any other sauce
9. Potatoes cheese cake is ready to be served!

Russian salad

Ingredients:-

Carrot 2

Potatoes 2-3

Cabbage 1/2

Beans 1/2cup

Pineapple 1/2cup

Eggs (boiled) 2

Maccronies (boiled) 1/2cup
Cream (packet) 3-4tbsp
Mayyonaise 3-4tbsp
Black pepper 1tsp
Salt to taste
Caster sugar 2tbsp

Method:-

1. Cut carrot in small pieces about 1mm very thin pieces
2. Peel and cut potatoes about 1 inch cubes and boil carrot and potatoes together
3. Cut boiled eggs in 1inch cubes
4. Mix all the ingredients together properly
5. Refrigerate for about 10-15min at least and serve!

Note: You can add or remove any vegetable as per your taste

Beans curry

Ingredients:-

Bean (boiled) 250 gm

Ginger garlic paste 1/2 tsp

Onion (medium) 1

Tomatoes 3-4

Red chilli powder 1tsp

Tumeric powder 1/2tsp
Salt to taste
Oil 5-7tbsp

Method:-

1. Soak beans in water for whole night
2. Boil them next day for about 15-30min
3. Fry oinion in oil till brown
4. Add all spices and ginger garlic paste and tomatoes
5. Saute to form a paste
6. In the end add boiled beans
7. Garnish with fresh coriander
8. Beans curry is ready to be served!

Cup Cakes

Ingredients•110g/4oz butter or margarine, softened at room temperature

•110g/4oz caster sugar
•2 free-range eggs, lightly beaten
•1 tsp vanilla extract
•110g/4oz self-raising flour
•1-2 tbsp milk

For the buttercream icing

•140g/5oz butter, softened
•280g/10oz icing sugar
•1-2 tbsp milk
•a few drops food colouring
Preparation method1
1.Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
2.Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
3.Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
4.Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
5.For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
6.Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
7.Add the food colouring and mix until well combined.
8.Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motio onto the cup cakes in a large swirl.

Lemon Cookies

Ingredients

1 cup butter or margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
1 2/3 cups flour
1 tablespoon powdered sugar

Filling

2/3 cup granulated sugar
3 teaspoons lemon peel, grated
3 tablespoons lemon juice
1 tablespoon butter or margarine
1 teaspoon cornstarch
1/4 teaspoon salt
1 egg, beaten

Method

1. In large bowl, beat butter, 1/3 C powdered sugar, and vanilla with mixer on medium speed until well blended.
2. Stir in flour until dough forms.
3. Cover; refrigerate 30 minutes
4. Heat oven to 350°F Shape dough into 1" balls.
5. Place balls 2" apart. Press thumb into center of each ball to make indentation.
6. Bake 8 to 10 minutes or until golden brown.
7. Remove to cooling racks and cool completely, about 30 minutes.
8. In 1 qt saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened.
9. Cool about 15 minutes.
10. Fill each thumbprint with rounded 1/4 tsp filling. Sprinkle 1 T powdered sugar over cookies.

Marble Cake

Serves: 8
Yield: 1 30- x 11-cm cake
Ready in: 1 hour 20 mins (20 mins prep - 1 hour cook)
Ingredients for marble cake

250 g butter
230 g caster sugar
Few drops of vanilla essence
4 eggs
500 g plain flour
1 1/2 tablespoons baking powder
150 ml milk
3 tablespoons cocoa powder
Marble Cake

Preparation method for marble cake

1. Use a 30- × 11-cm loaf tin.
2. Lightly grease and flour tin, tapping out any excess. Preheat oven to 180°C.
3. Place butter in a large mixing bowl; beat until creamy. Add caster sugar (reserve 1 tbsp) and essence and beat until well combined.
4. Add eggs one at a time, beating until well combined. Sift flour and baking powder onto a plate. Reserve 2 tbsp milk and stir the rest into the batter. Spoon two-thirds of the batter into the prepared tin.
5. Stir sifted cocoa powder, 1 tbsp sugar and the last of the milk into the remaining cake batter and spread over the batter in the tin.
6. Twist a fork through the layers of batter to produce a marbled effect. Smooth the top and bake for 30-35 minutes at 250C or until a toothpick comes out clean.
7. Turn cake out onto a wire rack to cool.

Proportion and terminologies in baking

Proportions
1oz -2tbsp
Terminologies
Plain flour -Maida
Fold- mix properly with spoon
Caster sugar -grinded sugar

Swiss Rolls

Ingredients:-
Eggs 3
Plain Flour 3oz
Jam (any flavor) ½ bottle (or as required)
Caster Sugar 3oz
Baking powder 1tsp
Vanilla essence 1tsp

Method:-
1. Add baking powder to plain flour and mix it properly
2. Separate egg white from egg yolk
3. Beat egg white properly for about 10 min or until it thicken and appear like foam
4. Add caster sugar to it and beat again
5. Add vanilla essence to egg yolk and put it in the egg white mixture and beat again
6. Add dry ingredients (plain flour and baking powder mixture) to it and fold it or mix it, do not beat it
7. Grease a wide baking tray of about 6/5” and place butter paper on it and grease butter paper as well with some oil
8. Put the batter in it and bake it for about 15 min in a preheated oven at 180C
9. Take a thick white cotton cloth and sprinkle or spread crushed coconut on it
10. Check the batter after 10-12 min by inserting a toothpick in the middle (if it gets out clean it means its baked) otherwise leave it for 2-3min more
11. Take it out once baked and put the baked spunch from the top position on the cloth having coconut on it (do not wait for it to cool down and do not remove the butter paper at the moment)
12. Roll the cloth carefully and keep it aside for 10-15 min or until it cools
13. Open the cloth and remove the butter paper from the spunch cake very carefully
14. Spread the jam or cream (as per your taste) on it and make a roll of it
15. Cut it into pieces for about 1” or (as per required) and put them into the refrigerator for about 10 min
16. Swiss rolls are ready to be served!

Black Forest Cake

Ingredients:-
SPUNCH CAKE
Plain Flour (Maida) 3oz
Caster Sugar 4oz
Eggs 4
Cocoa powder 2tbsp
Baking powder 1.5 tbsp
Cornflour 1oz
Vanilla essence 1 tsp
CREAM
Icing Sugar 4oz
Fresh Cream 400gm

TOPPING
Cocoa powder 3tsp
Hot water 0.5tsp
Icing sugar 1tbsp

Method:-

SPUNCH CAKE
1. Mix all the dry ingredients properly may be with a sieve(chhalni) 3 times
2. Seperate Egg yolk with white
3. Beat Egg white properly for 10 min atleast in a dry bowl until it looks like a cream or foam
4. Add caster sugar in it and beat again
5. Add Vanilla essence to egg yolk and add it to egg white mixture and beat again
6. Add all the dry ingredients (mixed together earlier) in eggwhite mixture slowlu and fold (mix with a light hand) it.
7. Grease baking pan with oil and dredge (spread) plain flour on it
8. Bake it on 250C in a preheated oven for 25-30min
9. Check it by inserting the toothpick in the middle, if gets out clean it means the cake is baked.
10.Once it gets cool cut it from the middle in horizontal axis and spread any juice (may be pineapple syrup) on it on both sides

CREAM
1. Take fresh or packet cream and put it in a dry bowl.
2. Take a bigger bowl hal filled with ice cubes and put the cream bowl in it.
3. Beat the cream for 2 min
4. Add Iicing sugar in it slowly and keep beating until it gets thick. (you may add some white butter to make it thick)
5. Put it in the freezer for 15 min
6. Spread it in the middle of the cake
7. Put a cocktail or pineapple piecies on it
8. Put the upper part and cover the whole cake properly with cream.
Note: You might have to put the cream several time in the freezer so that it doesn't gets melted)

TOPPING
1. Mix all the ingredients, make sure its a bit thick, if not add a bit more icing sugar in it
2. Spread it on the creamed cake whatever way you like!