Chocolate cake

                                                                                      

 

Ingredients:

Maida - 100 gm
Powdered sugar - 80 gm
Butter - 75 gm
Eggs - 2 nos
Baking powder -1 tsp
Chocolate essence- 1 tsp
Cocoa powder -2 tbsp
Chopped almonds - 3 tbsp

Method:

1.Sieve maida and baking powder.
2.In a bowl add powdered sugar and butter and beat well.
3.Add essense and egg and beat again
4.Add maida,chopped almonds and coco powder and beat well. For spoon dropping add milk and beat well.
5.Pour the mixture in greased bowl.
6.Preheat  the microwave oven and bake for 20 - 25 minutes.

Tandoori chicken

Ingredients:
Red chilly powder - 2 tsp.
Thick curd - 1/2 cup
Ginger garlic paste  - 2 tsp
salt - to taste
Tandoori masala powder -1 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1 tsp
Lime juice / vinegar - 1 tsp
Red food color - 4 drops
cooking oil - 2 tbsp

First marination:
salt - 1 tbsp
Red chilly powder - 2 tsp.
Lime juice / vinegar - 3 tbsp
      Mix everything above and apply this on the chicken and marinate for one hour.


Second marination:
Thick curd - 1/2 cup
Ginger garlic paste  - 2 tsp
salt - to taste
Tandoori masala powder -1 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1 tsp
Lime juice / vinegar - 1 tsp
Red food color - 4 drops
cooking oil - 3 tbsp

       Mix all the items above in a  vessel and keep the chicken marinated for 4 hours in refrigerator.


Method:
Preheat the oven to 230 deg F.


Grease the borosil with 1 tsp oil and place the chicken and keep in high rack grill.

Cook for 30 minutes. Turn the chicken and bake again for 10 minutes.

Then  roast the chicken both sides in grill mode for 5 minutes.

Tandoori chicken is ready.

Serve with mint-curd chutney.


Method for mint-curd chutney:
1/2 cup mint
1 cup thick curd
2 green chillies
1/4 tsp amchoor powder(optional)
salt as per your taste


    Grind mint,green chillies and salt with little water
    Beat the curd smooth and mix well.
Serve with tandoori chicken.

Microwave channa masala

Ingredients:

Channa - 1 cup

water - 4 cup

soda-bi-carb - 1/2 tsp

salt - 1 tsp

oil - 1 tsp

medium onion - slized

channa masala - 1 tsp

Garlic paste - 2 tsp

Ginger paste - 2 tsp

Tomatoes - 2 (chopped)

Green chillies - 2

Garam masala - 1 tsp

Tamarind paste - 2 tsp

Coriander paste -chopped

Method:

Soak channa overnight

Boil channa in deep microwave safe bowl with salt and soda-bi-carb on high power 100% power for 15 min

Then stir it and lower down the power to 80% power for 20-25 min. Stir twice and check, if not boiled repeat at 80% for 20-25 min

Heat oil in a bowl at 100% power for 1 min.

Now add onion, giner and Garlic paste, chillies while stirring it and cook at high power for 6-8 min

Now mix tomato, garam masala, red chilli powder, channa masala. Mix it and cook for 2 min at 80% power.

Now add boiled channa to it and microwave at 80% power for 10 min. and mix tamarind paste dissolved in water. cook for 5 min.

 Channa masala is ready.

Butter biscuit

Ingredients:
Butter - 1/2 cup
Icing Sugar - 1/2 cup
Baking powder- 1/4 tsp
All purpose flour - 1 1/4 cup
Salt a pinch

Method

Preheat the oven to 350 degree C.
1. Mix butter and sugar in mixing bowl with a fork to get a creamy texture.
2. Mix well the salt,baking powder and flour.
3. Add everything together , make a dough like chapathi dough.
Make a soft dough.The dough should be slightly sticky on your finger.
(adjust flour and sugar to get the dough consistency).
4. Place an aluminium foil on a baking tray. Make small balls , slightly flatten it and place it on the baking tray and bake for just 8 - 10 minutes depending upon your oven.
5.Remove the biscuit once it starts leaving the tray. 
Let it cool and then store in air tight container.
Butter biscuit is ready!

SPONGE CAKE

Ingredients :
All purpose flour - 1 1/2 cup
Baking powder - 1/4 tsp
Baking soda - 1/4 tsp
Salt - 1/2 tsp
Unsalted butter - 1/2 cup
Sugar - 1cup
Lemon juice - 1 tsp
Buttermilk - 1/4 cup
Vanilla extract - 1 tsp
Eggs - 2
Preparation :

* Preheat oven to 350F . Grease a  pan with butter.
*First cream the butter and sugar in the bowl using an electric mixer for 4 to 6 minutes at medium speed until light and fluffy.
*Add one egg, beat for few minutes then followed by the next.
*You may add the lemon juice,  vanilla and buttermilk to this and mix for few seconds.
*Sift together flour, baking powder, baking soda and salt in a bowl and keep aside.
*Now add flour and beat again.
*Pour the batter in the  pan, smooth the top .
*Bake for 55 to 60 minutes.