Salsa Dip

Salsa Dip


Ingredients

3 tomatoes(medium)
2 tsp chillie in vinegar
1 onion(medium) finely chopped
½ tsp chilli powder(red chilli powder)
1 Green capsicum(medium)
1 tbsp of oil
½ tsp sugar(optional)
½ tsp salt


Directions/Method
Heat water in a medium pan.Put the tomatoes in the boiling water for 10 minutes.
Then remove the skin of the tomatoes and chop.
Pierce the capsicum with a fork and hold over the flame until the skin blackens out. Rotating the capsicum occasionally.
Remove the capsicum from the flame. Rub off the skin and chop.
Heat the oil in a pan.
Fry the onion for about ½ - 1 minute. Add the remaining ingredients and cook for 3-4 minutes.
Cool the Salsa and us as required.


Chillie in Vineger

Ingredients

4-5 Green chillies
1 Tea cup white Vinegar



Directions/Metheod

Chop the chillies into small pieces or as desired.
Add the chopped chillies into the vinegar.
Keep aside for 1 hour.
Use a required.

Eggless Black Forest Cake

Ingredients for the base
1 Can (14 oz) - Carnation Condensed Milk(Sweetened)

125 gms Butter

225 gms All Purpose Flour 

4 tbsp Cocoa Powder 
1 tsp Baking Powder 
1 tsp Baking Soda  
200ml Aerated Cola* (I used Coco Cola)


*You can use any Aerated drink may be plain soda too.


Ingredients for the icing

12.00 oz  Betty Crocker Frosting - Whipped Cream

1 or 1 1/2cup Cherries (I used Trader Joe Cherries which are in a jar in a light syrup that looks very liquid/water like)

1 Chocolate Bar shaved (dark or milk chocolate your preference)

Method/Directions for the base

• Sift together all purpose flour,cocoa powder, baking powder and baking soda for 3 times and keep this flour mix aside. 
• Grease 2 baking tins(same size or bake the cake in to parts)* with ghee and dust with flour. 
• Microwave butter for 1 minute on 100% temperature. Let it cool. 
• Add  Condensed Milk to it and beat well.Till its smooth and frothy.
• Add the flour mix to it alternating with cola till flour mix and cola are finished. Mix it well till the mix is smooth and frothy
• Pour this mix equally into the 2 greased baking tins.
• Bake for 30-40 minutes or till a toothpick inserted comes out clean. 
• Cool on a wire rack.

*I baked the cake in 2 batches,as I wanted a layered cake.
NOTE
If you want more than 2 layers, divide the mix equally into your desired no of layers and bake. OR bake It as one single cake and cut the cake into no of layers you desire.


Method/Directions for icing

• Chop(into halves) half of the cherries to fill in the layers.
• Keep one layer of the cake on the serving plate.
• Now spread 3-4 tablespoons of whipped cream on top of the cake.(You can use more or less whipped cream as you prefer)
• Add the chopped cherries on top. 
• Repeat with other layers (if any).
• Cover the cake completely with whipped cream on all sides and the top.
• Level the top and sides with a broad spatula dipped in chilled water.
• Decorate the top with chocolate shavings and cherries.
• Keep chilled in the fridge till use.

Oatmeal Cookies

Ingredients

1/2 cup raisins

1/2 cup all purpose flour/whole wheat flour

1/2 cup sugar/light brown sugar

1/2 tsp salt

1 tsp baking powder

1 tsp cinnamon

1/4 tsp nutmeg

*egg re-placer( 2 Tbsp water+1 Tbsp oil +2 tsp baking powder)
1 tsp vanilla extract 
1/4 cup butter (melted)
3 cups quick oats




Method/Directions

• Soak the raisins for 15 minutes in a small bowl of water.
• In a large bowl sift* together the flour, sugar, salt, baking powder, cinnamon and nutmeg, then stir them until they are evenly blended.
• Set aside 3 Tbsp of water from the bowl of raisins and then drain the raisins discarding rest of the water.
• Mix  2 Tbsp water + 1 Tbsp oil + 2 tsp baking powder in a medium bowl. Stir till it comes to a smooth mix.
• Now add Vanilla extract, melted butter and reserved raisin water to the baking powder mix.
• Make a well in the flour mixture, then pour in the baking powder mixture and blend them well together.
• Heat the oven at 350 degrees for 15-20 minutes.
• Line 2 cookie sheets with parchment paper*.
• Now add the Oats and raisins stirring with the Spatula (the out come dough will be lumpy).
• Now with tablespoon or cookie scoop place the dough portions on the cookie sheet.
• Then with the help of the spatula flatten them slightly.
• Now place the cookie Sheet one at a time in the baking tray.
• Bake the cookies one tray at a time for approx. 16 minutes, rotating the tray halfway through, until the cookies are golden brown. Then pull out the tray.
• Now let the cookies cool on the sheet for 3-4 minutes.
• Then with the help of spatula move them to a wire rack to cool them completely.

NOTES-


Egg re-placer is used to re-place eggs in any recipe. The above measurement is to re-place 1 egg.  

Sift means Sieve, here we sift the flour in order to add air and yield lighter, fluffier baked goods.

Parchment paper and bakery release paper are cellulose-based papers that are used in baking as a disposable non-stick surface. Both are also called bakery paper.

Sarson ka saag Makki ki roti ( Punjab Special)

Ingredients

Sarson Ka Saag

• 1 bunch spinach washed and chopped fine (approximately 1/2 lb or 250 gms)
• 1 bunch mustard greens washed and chopped fine (approximately 1/2 lb or 250 gms)
• 2 green chillies
• 1 tbsp grated ginger (or paste)
• 1 tbsp grated garlic (or paste)
• Salt to taste
• 2-3 tbsps ghee (clarified butter)
• 1 large onion finely chopped
• 1 large tomato finely chopped
• 1 tsp cumin powder
• 1 tsp garam masala powder
• Juice of 1/2 a lime/ lemon ( optional)
• 1 tbsp maize flour ( makki ka atta)

Makki ki roti

1cup maize(Makki ka ata) flour ( makes 2 Roti)

Warm water to make dough

Salt to taste

Ghee/Oil to shallow fry

Method/Directions

Sarson Ka Saag

• Mix the greens, green chillies and salt to taste and boil in 1 cup of water till cooked.
• Mash the greens mix well to make a course paste.
• In another pan, heat the ghee on a medium flame. When hot add the chopped onion and fry till pale golden.
• Add all the other ingredients and fry till oil separates from the masala (onion-spice mix).
• Add the greens mix to this and stir till blended
• Cook for few more minutes (10-15 minutes) stirring occasionally.
• Garnish with a dollop of butter and serve with Makki ki roti.

Makki ki roti

• Mix the maize flour and salt to taste in a large bowl
• Make well in the center and add a little water at a time to knead the  flour into a dough. The dough must be soft but not sticky.
• Divide the dough into 2 equal sized balls.
• Lightly flour a rolling surface and roll each ball into a circle approx. 5" in diameter and 1/4" thick.
• Heat a griddle on a medium flame.
• Put each roti on the griddle and cook from the first side for 30 to 50 seconds then turn.
• Cook the 2nd side for about 30 seconds and spread a little ghee on the top surface( frist side) and turn immediately.
• fry for a minute and spread a little ghee on the top surface( 2nd side) and turn immediately.
• Cook the roti until both the sides are golden brown.
• Serve hot, topped with small dollop of butter and Sarson ka Saag

Dal Baati Churma ( Rajasthan Special)

Ingredients 


Panchmeli Dai


1/4 cup Urad dal dhuli
1/4 cup Chana Dal
1/4 cup Masoor Dal
1/4 cup Moong Dal dhuli
1/4 cup Tur / Arhar Dal
3 medium tomatoes, chopped 
2 cloves
1/2" dalchini (cinnamon)
1/2 tsp cumin seeds
2 green chillies, finely chopped
1/4 tsp turmeric powder
1/2" ginger, grated
Chopped coriander to garnish (Optional)
Salt to taste
1tbsp Oil

Baatis 


(for 10 baatis) 



1 1/2 cup whole wheat flour (gehun ka atta)
8 tbsp milk
4 tbsp melted ghee
salt to taste

Method/Directions

Panchmeli Dai

1. Clean and wash all the dals.
2. In a pressure cooker, add the dals, 3 cups of water, turmeric powder, a few drops of oil and cook till the dals are cooked. Do not pressure cook. Cook it open.
3. Remove from heat and keep aside.
4. Heat oil in a pan and add the cumin seeds, cloves and cinnamon stick. 
5. When the seeds begin to sizzle, add the grated ginger and green chillies.
6. Cook for abut a minute and then add the tomatoes and Salt. 
7. Mix well and cook till the tomatoes are mushy and cooked. 
8. Add the Dal to this tomato tadka, mix well and on low heat let simmer for about 10 minutes stirring occasionally. 
9. Now garnish with chopped coriander leaves and serve hot. Enjoy !

Baatis 

1. Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes.
2. Divide the dough into 10 equal portions and shape each portion into an even sized round. Flatten the rounds lightly using your thumb to make an indentation in the centre of the baati.
3. Boil water in a vessel and put the  steamer insert and place the baatis in the steamer insert. Cook for 5 to 10 minutes over a high flame.( need to steam the baaties)
4. When the baatis are done, take them out and keep aside.
5.  TO BAKE: Pre-heat the oven to 450°F. Place the baking sheet on the center rack and bake until the rolls are lightly golden, 15 minutes. After 15 minutes, turn the baaties over with tongs and bake until golden-brown, another 10 minutes. 
6. Heat a gas tandoor and put the baatis on the grill of the tandoor. Cook them on a medium flame for 20 to 25 minutes. Cooking the baatis over a medium flame will ensure that the baatis are cooked on the insides also.
7. Remove the baaties  from the oven, place each one individually on a clean pot holder or kitchen towel, and crumple lightly to break open and expose the insides.
8. Dip it in the bowl of ghee.
9. Arrange the baatis on a serving plate.

For serving

melted ghee 

Churma Laddus



1 1/2 cup whole wheat flour (gehun ka atta)
4 tbsp melted ghee

6 almonds (badam), slivered
1/4 tsp cardamom (elaichi) powder
1/3 cup powdered sugar
2 tbsp melted ghee
little milk to sprinkle as needed


Churma Laddus 

1. Mix hole wheat flour (gehun ka atta) melted ghee add approx. ¼ cup of water  and knead into a firm dough. Knead well for 5 to 7 minutes.
2. Divide the dough into 10 equal portions and shape each portion into an even sized round. Flatten the rounds lightly using your thumb to make an indentation in the centre of the baati.
3. Boil water in a vessel and put the  steamer insert and place the baatis in the steamer insert. Cook for 5 to 10 minutes over a high flame.( need to steam the baaties)
4. When the baatis are done, take them out and keep aside.
5.  TO BAKE: Pre-heat the oven to 450°F. Place the baking sheet on the center rack and bake until the rolls are lightly golden, 15 minutes. After 15 minutes, turn the baaties over with tongs and bake until golden-brown, another 10 minutes. 
6. Heat a gas tandoor and put the baatis on the grill of the tandoor. Cook them on a medium flame for 20 to 25 minutes. Cooking the baatis over a medium flame will ensure that the baatis are cooked on the insides also.
7. Remove the baaties  from the oven, place each one individually on a clean pot holder or kitchen towel, and crumple tightly to break open into pieces.
8. Grind the baati pieces in a blender into a fine powder.
9. Add the almonds, cardamom powder and powdered sugar and remaining ghee and mix well.
10. Now take small amount of Mixture in your palm and try to give it round shape with the help of your other hand. Use soft hands to press and give it a shape. You can sprinkle a little milk if the mixture is too dry to be bound into  Laddus .
11. Repeat the same with the rest of the mixture and make round shape of Laddus.
12. The tempting Laddu's are ready to gulp!
13. Store in an air-tight container.
14. Serve with dal-baati.

Khasta Kachori

Ingredients

For Dough

• All purpose flour / Maida - 2 cups
• Oil/ Ghee - 1/4 cup ,
• Salt - 1/2 tsp
• Water for kneading
• 
  
• For Moong Dal Filling
• 
  
• Split Moong Dal (yellow) - 1/2 cup
• Cumin Seeds - 1 tsp
• Hing / Asafoetida - a pinch
• Green Chilli - Ginger paste - 1 tsp
• Sauf / Fennel seeds powder - 1 tsp
• Garam Masala - 1/2 tsp
• Red Chilli powder - 1/2 tsp
• Mango powder / Amchur - 1 tsp
• Oil - 1 tsp
• Salt to taste

Method/Directions

For making the Dough

1)Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture.

2)Slowly add water and make a soft dough. Knead well for about 6-8 minutes.

3)Cover and keep aside for at least half hour.

Moong dal filing 

1)Wash and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more. Drain the water well.

2)Grind the dal to a coarsely. Just add a little water so the dal is coarse and dry.

3)Heat oil in a non-stick pan on a medium flame . Wait until the oil is heated. Add the hing and cumin seeds. Once the seeds splutter add the dal. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.Cook for another 10 minutes on low till the dal turns slightly brown.Add all the masala. Cook for few minutes till the aroma of the spices scent your kitchen. Add Salt. Remove from heat and keep aside to cool.

4)Adjust the masalas according to your taste. 

Method/Directions To Make Kachori's

1)Make a small ball from the dough.

2)Roll out into a 2 inch diameter circle. Or flatten the ball using your fingers having the center thick and sides little thinner.

3)Place about 1.5 tsp of the filling in the center of the rolled dough.

4)Cover the filling with the dough by slowly stretching it over the filling.

5)Seal the ends and remove excess dough.

6)Repeat with all the balls and keep aside for 5 -7 mins.

7)Then using your palm, flatten the balls by lightly pressing it, as using the rolling pin will make the filling come out. Repeat with the remaining dough.

8)Meanwhile heat some oil for deep frying. The oil should not become smoking hot. Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top. 6. Drop the kachoris in batches of 3-4 gently into the oil.

9)It should rise up slowly.

10)After it rises up (about 2 minutes later), turn it over.

11)Cook for about 6 to 8 minutes till the side down gets a golden brown color.

12)Turn and cook the other side for another 6 to 8 minutes or till its golden brown in color.Remove when done, cool and store in airtight container.

Tips

• Keep the dough covered at all times, if not it will dry up and not puff up when frying.
• The dough could spring back.
• The fillings have to be really dry if not it will ooze out when rolling.
• Fry the kachori's on medium low to get a crisp outer layer, that is the key. 

Pindi Chana

Ingredients

1 cup chickpeas ( kabuli chana)
1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth
21/2-inch ginger, 3/4th of it shredded finely for garnish
2-3 tbsp oil
2 onions chopped
2 tsp garlic, finely crushed
2 green chilies, sliced
3 medium sized tomatoes, chopped
2 tsp ground coriander
1 1/2 tsp ground cumin
1/2 tsp turmeric powder
1/2 - 1tsp red chili powder or as per taste
Salt To Taste
1/2 tsp garam masala
finely chopped coriander leaves

Method/Directions

• Soak Chole in water overnight or for about 6 hr.
• Cook the chole with salt,  black tea leaves tied in a cheesecloth and enough water in the cooker for about 20 minutes or till fully done.
• Drain, reserving 1 cup of cooking liquid.
• Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes.
• Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates.
• Add chole, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed.
• Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger.