Black Forest Cake

Ingredients:

Allpurpose flour(Maida)-1/2 cup
Unsweetened cocoa powder -1/2 cup
Sugar(powdered)-1 cup
Egg-6 no
Butter-1 cup
Vanilla extract - 1 tsp

For filling and decoration


Pitted sour cherries - 1 cup
Cornstarch- 3 tbsp
Heavy whipping cream- 2 cup
Vanilla extract- 1 tsp
Sugar - 2 tbsp
Cherries-10 no
Chocolate rice and Chocolate curls or shavings for garnish

Method

To make the cherry sauce: (This is to be made one day before making the cake)

Boil cherries in cherry syrup till they become soft.Add sugar to taste(not necessary).

Add cornstarch to make a thick consistency.

To make Whipping Cream: (This to be made fresh at the time of making cake)

Heavy whipping cream should be kept in refrigerator.

Beat this chilled whipping cream till it becomes creamy.(use a bowl without moisture)

Add sugar and vanilla extract while beating.

To make Cake
Preheat oven to 350 degrees F (175 degrees C).
Mix Allpurpose flour(Maida) and cocoa powder well.Keep aside.

Melt butter and keep aside.

With an electric mixer, beat Sugar(powdered),eggs and Vanilla extract (on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes)

Then add Maida and cocoa powder spoon by spoon.

Add melted butter . Mix well.

Pour the cake batter into the greased 9x13 inch pan, spreading it evenly.

Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.

Assemble the cake:

Using a knife, carefully cut each cake horizontally in half to make 2 or 3 layers.

Make holes in the cake with fork so that when u pour cherry sauce over the cake layers can absorb equally.

Now pour cherry sauce in each layer.

Spread whipping cream over the cherry sauce in each layer.

Spread the whipping cream all over the cake.

Garnish with Chocolate rice , Chocolate curls or shavings and cherries.

Keep this in refrigerator.

Egg Bhurji (Egg Scramble)

Ingredients:

Egg - 4

Onion - 1 (finely chopped)

Green chillies - 2 (finely chopped)

Tomato- 3 (medium size)

Coriander leaves- 1/2 cup

Mustard seeds- 1 tsp

Red chilly powder-1/2 tsp

Turmeric powder-1/2 tsp

Method:

Beat the Eggs well.Keep aside

Heat oil in a pan,add mustard seeds.

When mustard seeds start popping, add chillies and onion. Fry till onion turns brown in color.

Add tomatoes,coriander leaf,turmeric powder , redchilly powder and salt.Saute well.

Add egg on it. Stir constantly and cook till the Eggs dry up to the desired consistency.

Serve hot with Rice,Chapatis, Naan, Parathas or Bread.

Pad Thai Kung

Pad Thai Kung, a traditional dish of Thailand .

Ingredients

1)Shrimp-20 no
Onion(chopped)-1 no
Garlic - 4 no
Green chilly- 3 no

2) Rice Noodles- 1 packet
Lemon juice-1 no
Sugar- 3 tbsp
Nam pla(fish sauce)- 2 tbsp

3)Red chilly powder- 1 tsp

4)Bean sprouts- 1 cup
Peanuts-1/2 cup
Spring onion

5) Egg - 2 no

6)Oil-2 tbsp

Method

Soak rice noodles in hot water for 1 hour.
Heat 1 tbsp oil in a pan,add garlic and greenchilly saute well(when garlic raw smell goes).
Then add chopped onion and shrimp and saute well.

Add 2nd ingredints in to it and saute well.Cover with a lid.
Add 3rd and 4th ingredients in to it and saute for 2 minutes and take off from heat.Keep aside.

Make 2 thin egg Omlets.

Keep one omlete in a plate and put shrimp mix in the middle of that and cover the shrimp mix with the second omlete as shown in the picture.

This can be serve hot.

Meen curry/Salmon Curry

Ingredients:
Salmon fish- 6 piece medium size
Coriander powder-1 tbsp
Turmeric powder-1 tsp
Kashmiri Chilli powder - 2 tbsp(has a fiery red colour without being very hot in flavour. If using ordinary chilly powder, 1 Tbs is enough)
Kudam puli - 4 no(soak in a water)
Asafoetida-1 pinch
Fenugreek seeds - 1/2 tsp
Coconut oil- 2 tbsp
Green chilly- 4 no
Ginger and Garlic paste - 1 tsp
Curry leaves -8
Water -1 cup

Method
Clean fish pieces with lime juice and keep aside.
Heat 1 tbsp oil in a pan add coriander, turmeric and red chilly powder and then add asafoetida. Then reduce heat and stir well. Make a paste and keep aside.

Heat oil in a kadai, put green chilly, ginger garlic paste, curry leaves and fenugreek seeds. Stir well in low heat. Then add ground paste to it and mix well. Add 1 cup water and soaked tamarind. Allow for boiling.
Then add cleaned fish pieces and cover with a lid for 10 minutes.
Remove kadai from heat. Serve hot with rice or kappa.

Tomato dal

Ingredients:

Toor dal/Masoor dal/Mong dal/Urud dal- 1 cup

Onion-1 no(Small size)

Tomato-3 no

Green chilly- 4no

Garlic- 8 no(chopped)

Cumin seeds(jeerakam)- 4tbsp

Mustard seeds - 1 tsp

Coriander Leaf-1/2 cup

Asafoetida Powder- 1/4 tsp

Fenugreek Powder- 1/4 tsp

Turmeric powder-1 tsp

Oil/ Butter - 2 tbsp

Salt

Method

Cook dal with 2 tbsp cumine seeds in preassure cooker.
Heat oil /butter in a pan, add mustard seeds and cumin seeds.
When they splutter, add garlic, onion and green chilly and saute well.
Add asafoetida, fenugreek powder and turmeric powder to it and mix well.
Then add tomatoes and saute for 5 min and then add salt.
Then add cooked dal to it and cook until boil (If need less thick gravy, add water).
Garnish with corinder leaf. Serve dal with chappathi or hot rice.

Chicken Masala

Ingredients:

1)Chicken - 1kg
2)Dry red chilly - 10 no
Coriander powder - 2 tbsp
3)Garlic crushed - 10 no
Ginger-1 large piece
Green chilly- 6 no
Onion - 3 no(chopped)
4)Almonds(soaked)- 10 no
Coconut(grated)-2 tbsp
5)Tomato - 2
Coriander leaf-1/2 cup (chopped)
6)Pepper powder - 3 tbsp
7)Oil- 5 tbsp
8)Water - 1/4 cup
9)Salt

Method:

Fry dry redchillies and coriander powder for 5 min in low heat, then grind well and keep aside

Heat 3 tbsp oil in a pan. Add ginger, garlic, green chillies and onion. Saute well.

Add ground masala and chicken pieces, mix well. Add 1/4 cup water and salt and close with a lid.

Make a paste of coconut and almond and add this paste to chicken curry.

Heat 2 tbsp oil in a pan and add tomato pieces and coriander leaves. Saute well for 5 min and then add pepper powder. Mix this mixture to the chicken curry and mix well and leave for boiling.

Serve with Chappathi or Roti.