Homemade Tortillas

Preparation Time : 15 min.
Cooking time : 5 min.

Complexity : Easy

Serving : Makes 8 tortillas

Ingredients :

Whole wheat flour : 1/2 cup

All purpose flour (Maida) : 3/4 cup

Baking powder : 1/2 tsp

Olive oil : 1/2 tbsp

Salt : 1/2 tsp (as per taste)

Method :

1.  Sieve whole wheat flour, all purpose flour and baking powder in a large bowl.
2. Add salt and olive oil and knead into soft dough using enough water.
3. Cover and let it rest for 30 min.
4. Divide the dough into 8 equal portions and roll each portion into 7" diameter circle using little all purpose flour for rolling.
5. Heat a non-stick skillet and cook each tortilla over medium flame for 1 min. or until turn lightly browned.
6. Use as required!!

Date Shake

Preparation Time : 5 min.

Complexity : Easy

Serving : For 2 persons

Ingredients :

Date, seeded : 8-10

Chilled Milk : 2 cup

Vanilla ice cream : 2 scoops

Method :

1. Put dates and chilled milk in a blender jar and blend it until well blended.
2. Add vanilla ice cream and blend it again.
3. Serve chilled and Enjoy!!

Mango Ice Cream

Preparation Time : 10 min.

Freezing Time : 5 hrs.
Complexity : Easy

Ingredients :

 Mango : 2

Sweetened condensed milk : 14 oz can

Whipped Topping : 8 oz container

 Method :

1. Peel and chop the mangoes. Then blend them to make smooth pulp or ready made mango pulp can also be used.
2. Add mango pulp, sweetened condensed milk and whipped topping in a large bowl and fold them gently.
3. Check the sweetness and add some sugar if required.
4. Pour in a tray or container, cover the container and place in the freezer.
5. Allow it to freeze for 5-6 hours.
6. Serve and enjoy!!

Eggless Black Forest Cake

Preparation Time : 30 min.

Baking Time : 45 min.
Baking Temperature : 350 degree Fahrenheit

Complexity : Medium

Ingredients For Chocolate Sponge Cake :

Maida : 1 cups

Unsalted Butter : 1/4 cup

Condensed Milk : 1/2 cup

Aerated cola : 100 ml

Sugar : 1/4 cup
Coca Powder : 2-3 tbsp

Baking Powder : 1/2 tsp

Baking Soda : 1/2 tsp

Vanilla Extract : 1-2 tsp

Ingredients For Cream Icing :

Cream : 3 cup

Confectioner Sugar : 1.5 cup

 Ingredients For Decoration :

Cherry : 10-12 (6 chopped)

Chocolate Bar : 1

 Method For Chocolate Sponge Cake :

1.  Sieve maida, baking powder and baking soda together and keep aside.

     2. Take sugar and butter in a bowl and beat them until mixture becomes fluffy.
     3. Add condensed milk and beat again for 3-4 min.

     4. Add vanilla extract and mix well.

      5. Add aerated cola and maida mixture gradually and beat after each addition.
      6. Pour the batter in a greased and dusted baking pan.
      7. Pre-heat oven at 350 degree Fahrenheit.
      8. Place the pan in oven and bake it for 45 min.
      9. Take a tooth pick and poke it to check whether it comes out clean or not, if not then bake it for another 5-10 min.
     10. Turn off the oven.
     11. Eggless chocolate sponge cake is ready. Let it cool down and invert the pan over plate or tray to unmould the cake.

Method For Chocolate Flakes/ Shavings/Curls:

  

1. To prepare chocolate flakes, keep the chocolate bar with the wrapper on it, on the outer surface of  the hot oven so that it melt slightly and become soft.
2. Cool in the fridge but do not make it too hard.
3. With the help of potato peeler scrap the back of chocolate bar to get flakes.
4. To get small flakes simply grate the chocolate.
5. Keep the flakes in the freezer for half an hour to harden.

Method For Cream Mixture :

1. Add confectioner sugar to chilled cream and beat them carefully till it become thick.
2. Be careful not to over beat the cream. 
3. Keep refrigerated till use.

For Assembling The Cake : 

1. Cut the cake into two layers horizontally. 
2. Spread 2-3 tbsp of beaten cream on one piece of cake.
3. Put chopped cherries on the cream and cover these with the other piece of cake.
4. Cover the cake completely with cream on all sides and the top. 
5. Level top and sides with a broad knife. 
6. Make a border on the edges by piping swirls of cream. 
7. Place a cherry on each swirl. 
8. Put chocolate flakes to the side and small flakes to the centre of the cake. 
9. Serve chilled.

Bengali Rasgulla

Ingredients :

Chenna : 250 gms. (For chenna recipe please refer this link :  http://swatigreenkitchen.blogspot.com/2013/10/chhena-or-paneer-at-home.html )

Sugar : 1.5 cup

Water : 4 cup
Rose Water : 2 tsp

Method :

1. Mash chenna in bowl to make a smooth dough.
2. Take small portion of chenna and make small balls.
3. Now take sugar and water in a pressure cooker and let it boil on high flame.
4. As soon as sugar syrup starts boiling add 4-5 chenna balls and cover it. (Number of chenna balls depends on your cooker size)
5. Cook it on high flame until one whistle and then let it cook for another 6-7 min. on low flame.
6. Now put water in a wide pan and place pressure cooker in it to cool it down.
7. When it cools down, take out Chenna balls and follow same process with other balls.
8. Refrigerate rasgullas for 4-5 hours.
9. Enjoy chilled rasgullas!!

Nariyal Ladoo

Preparation Time : 10 Min.

Cooking Time : 10 Min.

Complexity : Easy

Ingredients :

Dry Shredded Coconut : 3 cup
Milk : 1 cup

Powdered Sugar : 1 cup
Cardamom Powder : 1/4 tsp
Almonds : 1/4 cup
Pistachio : 1/4 cup

 Method :

1. Boil 1 cup of milk in a heavy bottom pan. When it starts boiling, add 2 cup of shredded coconut and mix well.
2. When the milk gets absorbed in coconut, add sugar and mix well.
3. Stir continuously on medium flame until mixture starts leaving the side of pan.
4. Add cardamom powder, almonds and pistachios and mix well.
5. Turn off the gas and remove the pan from gas.
6. Take a small portion of mixture and make a small ball with your palm.
7. Take remaining dry shredded coconut in a plate and roll the balls in shredded coconut to make ladoos.

Masala Peanut in Microwave

Preparation Time : 10 Min.

Cooking Time : 5 Min.

Complexity : Easy

Ingredients :

Peanuts : 1 cup
Gram Flour (Besan) : 1/3 cup
Salt : as per taste
Red Chili Powder : 1/2 tsp
Mango Powder : 1/2 tsp
Chaat Masala : 1/2 tsp
Asafoetida : 1 pinch
Baking Soda : 2 pinch
Oil : 1tbsp

Method : 

1. Take besan in a large bowl and add salt, red chili powder, Asafoetida, Baking powder and mango powder to it. Mix well.
2. Take peanuts in a bowl and fill it with water. Then sieve peanuts immediately.
3. Add peanuts to besan mixture and mix it well so that peanuts get coated with besan. If some dry besan has left then spread 1-2 tsp of water and again mix it well to cover peanuts with besan.
4. Add 1tbsp of oil to it and mix well.
5. Now spread these peanuts to a microwave safe tray and microwave it for 4 min. Remove tray from microwave and turn the peanuts and microwave it for another 1 min.
6. Remove tray from microwave and add chaat masala to peanuts and mix well.
7. Our masala peanuts are ready. Serve it with coofee or tea.
   
   

Note :

1. You can also deep fry peanuts instead of microwave. For deep frying fry them on medium flame.
2. Microwave timing may vary based on power of microwave. For some microwaves it may need little bit more time. So first check and microwave it again if not done.