Chocolate Sauce Recipe

Chocolate Sauce Recipe
Ingredients:

    * 1 tbsp. butter
    * 2 tbsp. cocoa
    * 1 tbsp. cornstarch
    * 1 c. skim milk
    * 2 tsp. sugar substitute
    * 1/8 tsp. salt

Chocolate Sauce Method:

Melt butter. Melt mix, cocoa, cornstarch and salt with the harvester
Butter until smooth. Add milk and sugar substitute and cook
Medium heat, stirring constantly, until slightly thickened remove
Heat. Stir in vanilla. Set pan in ice water and stir until
Completely cold. (Sauce thickens as it cools) a serving - (1
Spoon) Free Exchange.

Chocolate Cookies Recipe

Chocolate Cookies Recipe
Ingredients:

    * 1/4 c. sifted all purpose flour
    * 1 tsp. baking powder
    * 1/4 tsp. salt
    * 3 tbsp. cocoa
    * 1/4 c. cold coffee
    * 1 tbsp. sugar substitute
    * 1 egg
    * 1 tbsp. salad oil
    * 1/4 c. cold water
    * 1 tsp. vanilla

Chocolate Cookies Method:

Flour, baking powder, soda, and salt and sift together. Mix cocoa and
Coffee. Beat eggs and sugar substitute, water, salad oil, and vanilla
And stir in dry ingredients, mixing only until smooth. Stir in cocoa
And coffee mixture. Line an 8 inch round layer cake pan with wax
Paper and 1 / 8 teaspoon of butter with the oil. Pour batter into pan;
Replace water in shallow pan with foil and cover pan. Bake at 350
Degrees for 25 minutes. Remove from pan and cool on cake rack.
Cut layer in half crosswise to make half of a two-layer cake. A
= 1 fruit and 1 fat exchange - provided the service.

Eggless Mango Cake Recipe

Eggless Mango Cake Recipe
Ingredients:

    * All purpose flour-1cup
    * Baking powder-1tsp
    * Baking soda-1/2 tsp
    * Cardamom powder-1 tsp
    * Condensed milk-1/2 cup
    * Mango puree-1 1/2 cups
    * Butter-1/4 cup
    * Vanilla essence-1 tsp
    * Milk-40ml

Eggless Mango Cake Method:

With a wheat flour, milk powder, baking powder, baking soda and sift.
A vessel in the condensed milk, mango puree, butter, vanilla essence and beat together until well blended mix
Dry ingredients and mix with a whisk just until a smooth consistency batter.If is too thick, then mix with the more or to add more green milk.Do Add wet ingredients.
Preheat the oven to bake in a 180 C an 8 "cake pan oil and pour batter bake about 20 minutes or until a toothpick inserted in center comes out clean.

Medu Vada Recipe

Medu Vada Recipe
Ingredients:

    * 1 cup dhuli urad dal (split, skinless black gram)
    * 1 tsp ginger paste
    * 3 green chillies- finely chopped
    * 1 tsp black pepper powder or freshly ground black pepper
    * Salt to taste
    * Oil for deep frying

Medu Vada Recipe Method:

Wash for at least 6 hours or overnight soak black gram. Drain.
Coarsely urad dal in a blender adding as little water as possible Vadas grind size will not hold otherwise. Grinded pulse is very smooth, but should not be a bit thick.
Salt, green pepper, ginger, pepper and add to lentils. Beat well to incorporate air into the batter and vada turn out fluffy.
A kadhai / wok or hot oil in a frying pan. When oil is hot, turn heat to medium.
Wet your palms and take a small portion of batter. It into a ball shape and then poke your thumb into the center so that a hole is formed. The idea of ??the hole reaches the surface area where the oil so that the vada is cooked evenly from all locations increased.
Gently invert oil vada. Similarly, medu wada other and place them in oil. Remember not outweigh Wok.
Are cooked under the medu Vadas, a slotted spoon (/ pauni chhari) with the turn. Vadas from both sides should be golden brown. They should be fried on medium heat, otherwise they will be golden on the outside and doughy inside.
Drain on an absorbent paper and medu vada and chutney served with hot sambar.

Tomato Corn Bruschetta Recipe

Tomato Corn Bruschetta Recipe
Ingredients:

    * 1 French bread- cut into 1/2 inch thick slices (about 12 slices)
    * 2 tsp garlic paste
    * 1 tbsp butter
    * 1 tbsp olive oil
    * Salt and pepper to taste
    * 2 cups tomatoes- deseeded and finely diced
    * 1/2 cup sweet corn- boiled
    * 1/2 tsp coarsely crushed black peppercorns
    * 1 tsp oregano
    * Salt to taste
    * Red chilli flakes to taste
    * 1 tbsp olive oil

Tomato Corn Bruschetta Method:

In a bowl, mix the garlic paste, salt, pepper, butter, and olive oil.
On a piece of French bread, apply a thin layer of the paste. A griddle (tava) on the heat and lightly toast the slices. Set aside.
Now topping, heat the olive oil in a pan and add the tomatoes. Stir fry for a few seconds.
Sweet corn, oregano, salt, red pepper flakes and add the crushed peppercorns. 2 minutes to saute.
2 teaspoons toasted Spread the topping on a slice of bread. For 10 minutes Preheat oven at 180 C.
Bake in preheated oven 180 degrees C for 5 minutes or until crisp the bread slices. Serve hot corn tomato bruschetta.

Chilled Pasta Salad Recipe

 Chilled Pasta Salad Recipe
Ingredients:

    * 225g fusilli pasta
    * 4 green onions, chopped
    * 1 green capsicum, chopped
    * 1 green chilli, seeded and minced
    * 2 tomatoes, chopped
    * 1 cucumber
    * 4 tablespoons olive oil
    * 1/4 teaspoon salt
    * 1 clove garlic, crushed
    * 4 tablespoons fresh lime juice
    * 1/4 teaspoon freshly ground black pepper
    * 175ml tomato juice

Chilled Pasta Salad Method:

Cook according to package directions fusilli, drain.
In large bowl, pasta, onion, green pepper, pepper, tomato, cucumber, oil, salt, garlic, lime juice, pepper and combine tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving.

Strawberry Mango Salad Recipe

Strawberry Mango Salad Recipe
Ingredients:

    * 5 mangoes, peeled and diced
    * 6 fresh strawberries, sliced (or more to taste)
    * 1/2 cup blackberries or similar tart berries
    * 1/4 cup chopped coriander
    * 1/2 lime, juiced

Strawberry Mango Salad Method:

Mango, strawberries, blackberries and mix in a bowl. Toss with coriander and lemon. Refrigerate for 1 hour.

Chocolate Sandwich Recipe

Chocolate Sandwich Recipe
Ingredients:

    * 1/4 cup fat-free evaporated milk
    * 3 ounces bittersweet chocolate, finely chopped
    * 1 1/2 tablespoons butter, softened
    * 8 slices thin whole-wheat or white sandwich bread
    * 3 tablespoons bittersweet or semisweet chocolate chips
    * 2 tablespoons chopped toasted hazelnuts, (optional)

Chocolate Sandwich Method:

Heat evaporated milk until just boiling. Add chocolate, let stand for 1 minute, then whisk until smooth move. Let cool slightly.
Spread butter on one side of each piece of bread. Divide chocolate mixture on 4 slices unbuttered, leaving a small border. Press chocolate chips and nuts, if using chocolate. Bread, butter side up, cover with remaining slices and press lightly.
1 to 2 minutes on medium high heat in a large nonstick skillet, cook sandwiches. Turn on, press with a spatula, and cook until well browned and barely melted chocolate, 1 minute 30 seconds. Serve warm.

Chocolate Thick Shake Recipe

Chocolate Thick Shake Recipe
Ingredients:

    * left over chocolate cake
    * 3/4 glass chilled milk
    * chocolate flakes & cherry for decoration.

Chocolate Thick Shake Method:

Cold milk with an electric blender, a big piece of chocolate cake mix with the remaining cherries and decorate with chocolate flakes
Serve immediately.

Falooda Recipe

Ingredients:

    * 1 ltr full fat milk
    * 1/3 cup sugar
    * 1/4 tsp cardamom (elaichi) powder
    * a few saffron (kesar) strands
    * 1 tbsp arrowroot or cornflour

falooda sev

    * 75 gms cornflour
    * 10 ice-cubes
    * 5 tbsp rose syrup


Falooda Method:

In a small bowl, soak saffron in a little warm milk and keep aside.
Arrowroot dissolved in 2 tablespoons of water and keep aside.
Put milk in a large non-stick pan and bring it to a boil. Arrowroot solution and add the sugar and mix well.
Simmer on a medium flame, stirring constantly until the milk a little less than half the original volume (about 450 ml) is reduced.
To cool completely, add the cardamom powder and saffron mixture and mix well.
5 Pour into ice cream molds and freeze overnight until set.

For falooda sev

Cornflour 450 ml Mix very well. Water to make a smooth solution.
Pour the mixture boil on a slow flame. Stirring and cooking until the mixture becomes transparent to visit.
A 'Save' in the press and hand Pour the mixture through the sieve, which is a vessel filled with ice cubes in cold water and squeeze. The falooda "Save" should be preserved in water until needed.

How to proceed

Ice cream unmould, ice cream molds to stay out of the refrigerator for 5 minutes and then insert a wooden skewer stick or a fork, ice cream in the center and allow unmould by pulling it out.
3 teaspoon of rose syrup and falooda "Save" Put 1 tablespoon into a serving bowl. Top with cubes of strawberry ice cream.

Khajoor Ka Halwa Recipe

Khajoor Ka Halwa Recipe
Ingredients:

    * 1/2 cups dates
    * 2 cups milk
    * 1/2 cups sugar
    * 1/4 cup ghee
    * 1 cup khoya (optional)
    * 50 g. blanched almonds, cut into slices
    * 30 g. unsalted and roasted cashew nuts, roughly chopped
    * 30 g. walnuts, roughly chopped
    * 1 tsp. ground cardamom
    * silver leaf (varak) for decoration (optional)
    * few drops of kewra (optional)

Khajoor Ka Halwa RecipeMethod:

Wash and remove the seeds of dates. Put dates in a food processor and grind to a smooth paste.
Place milk, date paste, sugar and milk in a heavy-based saucepan, dates, sugar and stir well to combine.
Cook stirring often for 20 to 30 minutes or until milk has evaporated from the water to date and start to stick to the bottom of the pan.
Butter, almonds, walnuts, cashew nuts, ground cardamom, Lost and kewra, add if using.
Stirring constantly, fry the date mixture until butter is absorbed and then released by the first date. The pudding is ready when ghee begins to separate.
Transfer to a serving dish and decorate with silver leaf. Serve hot or cold.

Patra For Indian Snacks Recipe

Patra For Indian Snacks Recipe
Ingredients:

    * 5 to 6 - colocasia leaves
    * 1 cups - gram flour
    * ï tsp - turmeric powder
    * 1 tsp - red chilly powder
    * 1 pinch - asafetida powder
    * 3 to 4 tbsp - tamarind water
    * sugar to taste
    * salt to taste

For Tempering:

    * 1 tsp - sesame seeds
    * ï tsp - cumin seeds
    * 2 to 3 tbsp - oil
    * 1 pinch - asafetida

For Garnish:

    * 2 tbsp - fresh coriander
    * 1 tbsp - chopped coriander leaves

Patra For Indian Snacks Method:

Wash and dry leaves colocasia.
Gram flour, turmeric powder, red chilli powder, asafoetida, salt and sugar to taste Make a paste.
Mix well. Add water and tamarind paste.
Leaves and smear some paste evenly on the wrong side of the keep.
Each leaf on top of each other and hold times in a roll.
A steamer, steam, about 20 minutes to roll.
Check by inserting a knife.
He should come out clean. Relax.
Small - Cut into small pieces.
Heat oil in a deep pot, sesame seeds, cumin seeds and add asafoetida.
Add to pan and toss lightly Patras.
Cook for 5 minutes on low flame until crisp.
Garnish with fresh coconut and coriander leaves.

Khajoor Chutney Recipe

Khajoor Chutney Recipe
Ingredients:

    * 1 pack pitted date 250 gm
    * 1 c seedless tamarind
    * 2 c vinegar
    * 1/4 c jaggery grated
    * 1/2 tsp salt

For seasoning:

    * 1/4 c mustard oil
    * Roast (1/2 tsp mustard seed,1/4 tsp black seeds(kalonji),1/4 tsp methi seeds,1 tsp cumin and 1 tsp coriander seeds, 5-6 whole red chilli)
    * 1/4 tsp ginger powder
    * 1/4 tsp black salt

Khajoor Chutney Method:

Soak tamarind in vinegar over night date.
In the morning, molasses and salt over low heat and cook until soft, mushy and thick.
Take off the stove, strain through a sieve and cool to a thick lumpy texture.
Put back on stove and bring to a boil.
Grind the roasted spices to a fine powder
Oil, garam masala, ginger powder and black add salt, put on thick sauce and cook stirring over a low flame for 15 minutes.
Remove from heat and allow to cool completely.
Store in air tight jar and use as Samosa, Pakoras with the needs

Patodi Recipe

Patodi Recipe
Ingredients:

    * 1/2 cup gms flour (besan)
    * 1 cup thin buttermilk
    * Salt To Taste
    * 2-3 pinches turmeric powder
    * 1 tbsp Oil

For seasoning:

    * 2 tsp Oil
    * 1 tsp Sesame seeds
    * 1/2 tsp Mustard seeds
    * 1 tbsp Coconut scraped
    * 1 tbsp Coriander finely chopped
    * 2 pinches asafoetida
    * 2 green chillies finely chopped
    * 1 stalk curry leaves

Patodi RecipeMethod:

Mix water, flour, salt and turmeric as a batsman. Heat oil in a large pan, add batter.
Stir vigorously and evenly to avoid lump formation. Cook until the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), a ladleful put a large plate.
With the back of a flat spoon Spread as thin as possible. Use circular outward movements of dosas.
Goes down, 2 "wide strips cut carefully roll each strip, repeat for all plates ..
Place in a serving dish. For seasoning: khandvi rolls Sprinkle coconut and coriander.
Heat oil in a small pan. Cumin, asafoetida, curry leaves and add pepper.
Add sesame seeds and immediately pour over rolls khandvi. Serve with garlic sauce

Idada Recipe

Idada Recipe
Ingredients:

* 1 1/2 cups rice (chawal) , soaked
* 1/2 cup urad dal (split black lentils) , soaked
* 1/2 tsp ginger-green chilli paste (optional)
* 1 tsp oil
* salt to taste
* 1 tsp fruit salt
* 1 tsp roasted and coarsely ground black peppercorns (kalimirch)
* 1 tsp roasted sesame seeds (til)
* 1/4 tsp oil for greasing

Idada RecipeMethod:

As the paste add water (about ¼ cup) required. Put aside.
Urad dal to a smooth paste and add water as necessary (about 2 tbsp) Drain the mixture into a mixer. Put aside.
Combine rice and urad dal in a bowl with a paste, ginger - green chilli paste, oil and salt and mix well. Cover and keep aside for 15 to 20 minutes.
Sprinkle fruit salt just before steaming and add 2 teaspoons of water.
When bubbles form, gently mix.
Pour into a greased 175 mm ladleful of batter immediately. (7 ") diameter plate and spread an even layer of the plate to move clockwise.
And steam for 7 to 8 minutes or until cooked dhoklas evenly sprinkle a pinch of pepper powder.
Cool slightly and cut into equal parts.
With the remaining batter to make 3 to repeat Thalis. Serve immediately.

Paneer Pakora Recipe

Paneer Pakora Recipe 

Ingredients:

* 200gm Paneer
* 3-4 tablespoon Maida
* 2 small r 1 big Onion - - finely chopped
* 2 or 3 green chillies finely chopped
* a bunch coriader leaves - - finely chopped
* 1/2 teaspoon - turmeric
* according to your taste red chilli powder
* according to your taste salt
* Optional Garam Masala

Paneer Pakora Method:

Crumble the cheese and add flour to make a dough consistency.
Add rest of ingredients and balls out of it.
Fry until golden brown on low flame

Stuffed French Toast Melba Recipe

Stuffed French Toast Melba Recipe 

Ingredients:

* 1/2 cup Neufchâtel cheese, softened (about 4 ounces)
* 1 tbsp. confectioners' sugar
* 1 pt. fresh raspberry (about 2 cups)
* 1 cup chopped fresh peach
* 8 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
* 1 cup cholesterol-free egg substitute
* 1 cup fat-free milk
* 1 tsp. vanilla extract
* Vegetable cooking spray
* 1 cup pure maple syrup

Stuffed French Toast Melba Method:

Cheese, sugar, 1 / 2 cup raspberries in a medium bowl and 1 / 2 cup peach shake. Spread cheese mixture on 4 bread slices. Top with remaining bread slices.
2-quart shallow baking dish with a fork or whisk beat egg substitute, milk and vanilla extract. Mixture of milk in the sandwich press and turn to coat.
Cooking spray and heat over medium heat for 1 minute, 12-inch skillet with nonstick spray. Place sandwiches in skillet and cook until they are lightly browned on both sides and cheese is melted.
Place each sandwich on a plate. Divide between plates, the remaining fruit and serve with syrup.

Sindhi Saag (Sai Bhaji) Recipe

Sindhi Saag (Sai Bhaji) Recipe

Ingredients:

* 12 oz fresh or frozen spinach
* 1/2 cup channa daal
* 1 potatoe(small)
* 1 onion (medium)
* 2 cloves garlic
* 1/4 tsp heeng
* 1/4 tsp turmeric powder
* 1/2 tsp red chili powder
* 2 tsp amchoor
* 2 tomatoes (small)
* 2 tbsp vegetable oil
* salt to taste

Sindhi Saag (Sai Bhaji)Method:

Soak chana dal for 1 hour.
Place spinach, chana dal, tomato, potatoe, onion, turmeric and water 2 inches above ingredients in a pressure cooker and 20 minutes (2 CT) salt with the chef.
Oil seeds, heeng and add chopped garlic and simmer for 2 minutes and add the boiled ingredients.
If it is water you can boil the entire contents of the extra water evaporates.
With rice or chapatis seve.

Aloo Chatpata Chaat Recipe

Aloo Chatpata Chaat Recipe 

Ingredients:

* 1 big potato boiled and cut into small cubes
* 1/4 cup pomegranate seeds
* 2 tblsp spicy green chutney
* 2-3 tblspn sweet chutney
* 4 tbspn sev
* 4 tblspn spicy groundnuts
* black salt or kala namak as per taste
* corriander leaves
* 1 tspn chiili powder
* 1 tspn chat masala powder
* 1 tomato cut into small pieces
* 1 big onion cut into small pieces
* 1/4 cup sprouts (can be green gram, channa dal etc)

Aloo Chatpata ChaatMethod:

Boil potatoes and cut into small cubes
In a bowl mix all the above ingredients and a few pomegranate seeds on top on top and serve with apple

Mirchi Vada Recipe

Mirchi Vada Recipe 

Ingredients:

* 8-10 large, thick mirchi (Anaheim pepper/ bhavnagri mirch)
* 1 cup besan (gram flour/ chickpea flour)
* 3-4 potato (boiled, peeled and mashed)
* 1/4 tsp red chilli powder
* Salt to taste
* 3/4 tsp chaat masala
* Oil for deep frying

Mirchi VadaMethod:

Make a vertical slit in the chili without separating them. Remove seeds from peppers.
Add salt and chaat masala to the mashed potatoes.
Mirchis content in potato mixture.
In a bowl, taking gram flour and add salt and red chili powder. Add water little by little the other hand, smooth, lump-free batter mix ready. Batter pakora (cost) between the consistency should be like.
A kadhai / wok heat enough oil. Gram flour batter and deep fry until golden on all parties to dip in olive oil stuffed peppers. Serve with chili sauce or hot sauce vada.