CHOCO CHIPS CHOCOLATE CAKE

Prep Time : 20 mins
Cooking Time : 35 mins
Serve : 8


INGREDIENTS
Maida -250 gm
Sugar -250 gm
Eggs -4
Cocoa powder -4 tbsp
Baking  powder - 1 tsp
Vanilla assence -1 tsp
Salt -a little  pinch
Butter -1 cup
Choco chips  - 4 tbsp

METHOD
Preheat oven to 180 degree C.
 Grease and flour a 9 inches round baking cake pan
. In the bowl, beat the butter and sugar
. Now beat in the eggs, one at a time
. Add the vanilla, cocoa powder ,baking powder and salt and mix well
. Add the flour in cut and fold method
. Add the choco chips over the batter
. And then pour the batter into dish.
   Bake for 30 to 40 minutes in the preheat oven.
.Now the delicious chocolate cake is ready.

   

SHAAM SAVERA

Prep Time : 15 mins
Cooking Time : 45 mins
Serve : 6

INGREDIENTS
For kofta
Spinach leaves  -  500 gms
Roasted gram flour  -  2 tbsp
Corn flour  -  2 tbsp
Paneer  -  1 cup
Salt  - to taste
Oil -  1 tbsp
Oil  -  for frying
For tomato gravy
Tomato puree  -  4 tomatoes
Sugar  - 1/2 tsp
Salt  - to taste
Kashmiri red chilly powder  - 1 tsp
Coriander powder - 1 tsp
Turmeric powder  -  1/2 tsp
Red chilly powder  -  1 tsp
Cumin seeds  - 1 tsp
Cloves  - 2 - 3
Ginger garlic paste  1 tsp
Kashuri methi  - 1 tbsp
Milk  - 1 cup
Butter  -  3 tbsp

METHOD
Wash and chop spinach leaves.
Blanch spinach / palak in a salted water for 2 mins. and drain it.
Heat one tbsp oil in a pan.
Add spinach and cook until water absorb it ,add salt and roasted gram flour and mix well.
Grate the paneer and salt and make a ball.
Flatten the spinach mixture and stuff the paneer balls very well,and coat with corn flour
Heat enough oil in a pan and deep fry the kofta two at a time.
Now we make the gravy
Heat butter in a pan
Add ginger garlic paste and saute for one mins
Add sliced tomato and cook for 4 - 5 mins
Turn off the flame.
Once the tomato mixture cooled make a paste.
Heat butter in a pan.,add tomato paste,kasuri methi,kashmiri red chilly powder and all spices and cook for 5 - 6 mins.
Add milk and half cup of water
Once boiled turn off the flame.
Before serving  cut the kofta into two pieces and place in the hot gravy

GUL FIRDOSH

Prep Time : 15 mins
Cooking Time : 45 mins
Serve : 4

INGREDIENTS
Grated bottle gourd  - 500 gms
Clarified butter  -  3 tbsp
Mawa/whole dried milk  -  200 gms
Sugar  - 4 tbsp
Dry fruits  -  1 cup
Cardamom powder  -  1 tsp


METHOD
Heat clarified butter in a pan.
Add grated bottle gourd and stir continuously until water absorb it.
Add grated mawa and mix well.
Add sugar and dry fruits and mix well.
When sugar melts and oil leaves the pan turn off the flame.
Add cardamom powder and mix well.
Garnish with almonds

SURAN CURRY

Prep Time : 10 mins
Cooking Time : 20 mins
Serve : 2


INGREDIENTS

Suran                - 250 gms
Mustard seeds   - 2 tbsp
Fenugreek seeds        - a pinch
Cumin seeds          - 1/2 tsp
Red chilly powder   - 1 tsp
Turmeric powder      - 1/2 tsp
Tomato                      - 1
Garlic clove                - 7-8
Salt                              - to taste
Chopped coriander leaves for garnishing

METHOD
     Wash the suran and steam ii pressure cooker.
.When the cooker release the whistle, switch off the flame'
 Peel the skin of suran and cut it in cubes.
.Deep fry these cubes until golden in colors
 Always cook in medium.flame
.  Always cook in medium.
. Drain extra oil.
     Grind the mustard seeds, cumin seeds and garlic cloves in a fine paste.
    Heat up remaining oil put the fenugreek seeds to crackle
 Add mustard paste, red chilly powder and turmeric powder and stir fry for a few minutes.
. Add mustard paste, red chilly powder and turmeric powder and stir fry for a few minutes
. Add finely chopped tomato and cover it till oil starts separating.
    Add water and salt for gravy and boil it
. Add the fried slices of suran and cook for five minutes.
  Garnish with coriander leaves and serve.

GRAM FLOUR LADOO

Prep Time : 15 mins
Cooking Time : 50 mins
Serve : 10


INGREDIENTS
Gram flour ( besan )- 1 cup
Ghee/clarified butter - 1/2 cup
Bura cheene/tagar- 1 cup
Green cardamom- 1/4 tsp
Raisins- 2 tbsp
Silver vark  -  2 sheet


METHOD
Heat clarified butter in a pan.
. Roast the besan on medium heat until light brown in color and give out the fragrance
 After stirring for 10 to 15 minutes, switch off the flame.

 Let the besan cool down, now add bura cheene/tagar, cardamom powder and raisins.
 Mix it well.
  Shape it into ladoo
Garnish with silver vark and store it in a air tight container.

YAKHANI PULAO

Prep Time :15 mins
Cooking Time : 40 mins
Serve : 4

INGREDIENTS
Basmati rice  -   2 cup
Mutton  -  500 gms
Onion  -  4
Garlic pods  - 8 - 10
Ginger  - 1 inch stick
Whole garam masala  - 1 tbsp
Whole coriander leaves  - 1 tbsp
Whole cumin seeds  - 1 tsp
Clarified butter  -  2 tbsp
Salt - to taste

METHOD
Wash and soak the rice
Heat clarified butter and fry the sliced onion
Cut two onions in small pieces and crush the ginger garlic.
Make a packet of whole garam masala .
Boil the mutton with ginger,garlic,onion and whole garam masala packet with four cup of water.
Cook in a slow flame.
Remove the yakhani.
Heat clarified butter in a pan and add the mutton pieces
Fry it and remove from the pan.
Boil rice in a yakhani water and salt
When rice is half done add mutton pieces and cover it and cook in a slow flame
Serve hot
Garnish with coriander leaves

MUTTON KOSHA MANGSHA

Prep Time : 15 mins
Cooking Time : 50 mins
Serve : 4

INGREDIENTS
Mutton  -  500 gms
Potato  -  2
Finely chopped onion  - 4
Ginger garlic paste  -  1 tsp
Green chilly paste  - 1 tsp
Turmeric powder  -  1/2 tsp
Coriander powder  - 1 tsp
Red chilly powder  - 1 tsp
Whole red chilly  -  1
Whole black pepper  - 4
Cloves  -  4
Green cardamom  -  2
Black cardamom  -  1
Cinnamon  - 1 inch stick
Salt  -  to taste
Sugar  - 1/2 tsp
Mustard oil  -  4 tbsp
Clarified butter  -  1 tbsp
Sliced tomato  -  1
Curd  -  1/2 cup

METHOD
Marinate mutton with curd and turmeric powder for an hour.
Wash peel and cut the potatoes into halves.
Heat oil in a pan and add whole red chilly,whole garam masala and also add sliced onion,fry until pink and remove it.
Once cooled,to make a paste.
Make a paste of ginger ,garlic,tomato and green chilly
Fry the potatoes and strain it.
Heat oil in a pan add marinated mutton,salt and sugar and tomato paste and mix well
Add turmeric powder,red chilly powder and coriander powder and mix well.
Now add fried onion paste and cook in a medium flame for ten mins.
Now transfer the mutton in a pressure cooker and add two cup of water and fried potatoes.
Cook on high flame for ten mins.
Add clarified butter and serve hot