Vanilla Cake recipe

Ingredients:

All purpose flour: 1 1/2 cups
Sugar: 1 cup (or less)
Butter: 1/2 cup
Eggs: 2
Baking powder: 1 1/2 tsps
Vanilla extract: 1/2 tsp
Cinnamon powder: 1/4 tsp (or less) (optional)
Cardamom powder: 1/4 tsp (or less) (optional)

Preparation Method:

Pre heat oven to 400F.

In a bowl mix flour, salt and baking powder.

In an electric mixer beat butter, sugar, eggs, vanilla extract, milk, cardamom and cinnamon powder on medium until blended.

Add it to the flour mixture and beat thoroughly.

Coat the baking tray with butter and flour.

Pour the batter in baking tray and bake for 30-35 mins or until done.

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Vanilla Ice Cream Recipe

Vanilla Ice cream Recipe

Combine 2 cups milk, 1 cup milk powder, ½ cup(100 gms) fresh cream , 1/3 cup powdered sugar and 1 tsp vanilla essence together and whisk well till the sugar dissolves.

Pour into a shallow container. Cover and freeze till it is semi-set.

Churn in a blender till all the ice crystals break down and transfer into a shallow container. Cover and freeze till it is firm. Scoop and serve

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Tomato Sauce Recipe

Ingredients:
 
1 1/2 kgs Tomatoes (Tamatar)
1 tsps chilli powder
1 1/2 cups Sugar (Cheeni)
2 Cloves (Lavang)
1 Cardamom (Elaichi Moti)
1/4" piece Cinnamon (Dalchini)
2 tsps chopped Ginger (Adrak)
4 cloves Garlic (Lasun)
1 cup Vinegar (Sirka)
2 tsps Salt (Namak)
1/2 tsp glacial acetic acid
2 tsps sodium benzoate

How to make tomato sauce:

Chop the tomatoes, garlic and ginger and put in a degchi and cook on a low fire till tender and thick.

Pass through a sieve.

Add vinegar, sugar and chilli powder and cook until thick.
  
Add acetic acid and sodium benzoate (can be obtained from any grocery shop) mixed in 1/4 cup boiling water.
  
Pour the ketchup in bottles and cork tightly.
  
Use after one week. This tomato ketchup can be kept for one year.

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Quince Jam Recipe

Ingredients

    6 cups grated quince
    4 1/4 cups water
    1/4 cup lemon juice
     4 cups sugar

Method

 Prepare the quince by washing, peeling and cutting in half. Working around the core, grate the quince flesh (kadu kash) with a cheese grater, until you have about 6 cups of grated quince.

 Put water in a large, wide, thick-bottomed saucepan and bring to a boil. Add the grated quince, lemon juice. Reduce heat and simmer until the quince is soft, about 10 minutes.

 Add the sugar and bring to a boil again. Stir to dissolve all of the sugar. Lower the heat to medium high. Cook uncovered, stirring occasionally until quince jam turns pink and thickens to desired consistency, about 30-50 minutes.

 Ladle into hot, sterilized canning jars and seal. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids.

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Chicken Barbeque Recipe

Chicken Barbeque:

Make a marinade made of 2/3 cup yoghurt in which you need to mix a teaspoon each of garlic and ginger paste, one teaspoon of coriander and chili powder, salt and two tablespoons of lime juice. Marinate 1.5 lbs of evenly cut chicken breast boneless pieces in this marinade for at least six hours.

Put the chicken pieces on skewers one by one and alternate with diced onion, tomato and capsicum and barbeque. You can also grill the pieces in an oven or in a microwave grill option. You can also put the chicken pieces in a non-stick cookware and cover it till chicken is tender!

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Veg Momo's Recipe

Ingredients

For the momo wrapper, 1/3 cup plain flour (maida), salt to taste

To be mixed into a filling

1/3 cup blanched and finely chopped broccoli(or cauliflower), 1/4 cup chopped bean sprouts, 1/2 tsp Green chilli sauce

1 tsp Ginger Garlic paste, 2 teaspoons plain flour (maida), 1/2 tsp sugar, salt to taste

Other ingredients

1 tbsp plain flour (maida) mixed with 1 tablespoon water



Method:

For the momo wrapper

Sieve the flour and salt together. Add warm water gradually and knead well to make a soft dough. Knead for a while till the dough is quite smooth and keep aside for 30 minutes, covered with a damp muslin cloth. Divide the dough into 8 equal portions. Roll out each portion into a 75 mm. (3") diameter circle to make a momo wrapper. Keep aside, covered with a damp muslin cloth.

How to proceed

Place a momo wrapper on a flat dry surface and put 2 teaspoons of the stuffing in the centre. Apply the flour paste along the edges and fold over to make a semi-circle. Pinch at the outer rim. Repeat with the remaining momo wrappers and stuffing to make 7 more momos. Arrange the momos in a steamer plate and steam for 10 minutes. Serve hot with Red Chilli Sauce and Tomato Ketchup.

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Thai Fried Rice Recipe

Ingredients

2 1/2 cups Steamed Rice,
3 small onions, chopped,
2 tsp Ginger Garlic paste,
1 red chilli, finely chopped,
1/2 capsicum, thinly sliced,
1/4 cup boiled green peas,
1 tomato, cut into 8 pieces,
2 to 3 small brinjals, cubed,
1 cup bean sprouts,
6 baby corns, sliced diagonally.
2 tbsp Tomato ketchup,
2 tbsp Soya sauce,
1 tbsp oil,
salt to taste.

Method:

Heat the oil in a wok over high heat. Add the Ginger garlic paste, onions and chili. Stir it until the Onions have softened.

Add brinjals in it and stir again. Then add the green peas, capsicum, tomato, baby corn and bean sprouts. Stir it properly for 3 minutes. Add the rice, and lift and stir it with two spoons for almost 4-5 minutes, until no more steam is released.

Stir it in the Soya sauce and Tomato ketchup.

Garnish with lemon wedges and chopped corriander.

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Sping Roll Wrappers

Ingredients:

1 cup all-purpose flour
1/4 teaspoon salt
3/4 cup water

Method:

In a large bowl, stir the salt into the flour.
Mix the water into the flour to form a batter.
Cover and let rest for 1 hour.
Use a non-stick pan and grease it with very little oil and heat on medium low heat.
Turn the heat down to low and add a tablespoon of the batter to the middle of the pan.
Quickly spread the batter out evenly to form a circle 5 - 6 inches in diameter.
Continue smoothing out the batter as the skin cooks.
Cook the skin briefly, until it is cooked on the bottom and the edges curl slightly.
Take care not to overcook. Remove carefully and refrigerate or freeze until ready to use as called for in the recipe.

Keep the filling chilled and don't make up the spring rolls until you are ready to deep-fry.
Have a cornstarch and water paste on hand to seal the spring roll wrappers after they are filled.

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Paneer Chilli Pizza

Ingredients:

200gm Paneer, cubed,
1 capsicum, diced, 1 onion, diced,
1 cup corn flour,
1 carrot, sliced,
1 spring onion, chopped,
350 ml water,
Oil to stir-fry,
2 pizza bases - 6”,
½ cup grated mozzarella cheese,
1 pkt of Chings’s Secret Sauce Mix - Paneer

METHOD:

Heat 2 tbsp of oil in a wok (kadai/frying pan) on a high flame.

Add the vegetables and stir- fry for 1 minute. Add water and the Ching’s Secret Sauce.

Mix - Paneer Chilli, stir and bring to boil.

Simmer for two minutes.

Add paneer, mix and simmer for 1 more minute or till the sauce is thick enough to stay on top of the pizza base.

Spread the prepared paneer chilli on the pizza base evenly and sprinkle chopped spring onions and grated mozzarella cheese.

Heat in the microwave oven till the cheese melts. Serve hot with Green Chilli Sauce for extra spice.

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White Butter Rice

Ingredients:

1-1/2 cup rice
¼ cup oil
... ¼ cup butter
1 medium onion
1 small tomato
3-4 green chilies
½ tsp cumin
8-10 whole black pepper
4-6 cloves
1 inch cinnamon
1 large cardamom
2-3 green cardamoms
1 tsp salt
1 tsp tara garam masala

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