Stuffed Mushroom kabab

Ingredients:
Mushroom- 6
Ghee- greasing and brushing
For Coating---
Paneer- 3tbsp(mashed)
Thick yogurt- 2tbsp
Cornflour- 1tsp
Ginger-Garlic paste- 1/2tbsp
Red chili powder- 1/4tsp
Coriander powder- 1/4tsp
Cumin powder- 1/4tsp
Dry Fenugreek leaves- 1tsp
Mustard oil- 1/2tbsp
Salt- As per taste
For Stuffing---
Panner- 2tbsp(grated)
Coriander leaves- 1tbsp(chopped)
Ginger-garlic-green chilli paste- 1tsp
Black Salt Powder- As per taste
Chaat Masala- 1tbsp

Method:
1.Remove the stem from all the mushrooms.

2.For Coating-In a bowl add mashed panner,thick yogurt,cornflour,coriander-cumin-red chili powder, ginger-garlic paste,dry fenugreek leaves,mustard oil and salt and mix well all this ingredients.

3.For Stuffing-In another bowl mix grated panner,coriander leaves,ginger-garlic-green chili paste,black salt and chaat masala.

4.Fill all the mushroom with the stuffing which already made.Place it on the plate.

5.Coat the stuffed mushroom properly.

6.Keep it in fridge for 1-2 hours.
7.Preheat oven to 300degrees F.
8.String this coated stuffed mushroom onto a stick.

9.Grease the baking tray with ghee and put all this sticks. Brush little ghee over this Kababs in between bake. Bake it for 20min.
10.Serve hot with coriander chutney.

Eggless pineapple cake

Ingredients:
for Sponge cake:
All purpose flour- 2Cups
Butter- 1/2Cup(at room temp.)
Condensed milk- 1can
Milk- 1cup(slightly warm)
Vanilla essence- 2tsp
Baking soda- 1tsp
Baking powder- 2tsp
Butter- 1tbsp(for Grease the cake Pan)

For Frosting:
Whip Cream- 473ml
Sugar- 1/4cup
vanilla essence- 1tsp


For decoration-
Berries- few(blueberry,blackberry)
Pineapple- cut into size of 2 0 1 3(soak them in coloured water)
grated pineapple- 1/2cup( dipped in pinnaple juice)

Method:
1----for Sponge cake-
1.In a bowl mix butter and condensed milk properly then add vanilla essence and milk. Mix again.

2. In another bowl, sift the all purpose flour with baking soda and baking powder.

3. Meanwhile preheat oven at 350F.
4. Now mix the sift flour with butter mixture slowly and slowly.

5. The batter consistency should looks like as shown below in the picture.

6. Grease with butter and flour a cake Pan.

7. Pour half the cake batter in a cake pan. Put the pineapple pieces over it and then pour the remaining cake batter.

8. Bake in the preheated oven for 30 to 40min or until the inserted toothpick comes out clean.

9. Take out from the oven and let it cool completely before frosting.

 
2--- for whipped Cream Frosting-
1. With electric mixer mix the chilled cream,sugar and vanilla essence until it form smooth and stiff.

3---for decorating the cake-
1. Cut the cake from the middle(as shown in the picture)

2. Here you will get two pieces of a single cake. In one piece of cake spread the grated pineapple dipped in pineapple juice.

    and cover it with half of the frosting.

3. Place the other part of the cake on the top of the filling. Brush it with little pineapple juice on the top of the other part of cake.

4.Cover the cake with rest of the whipped cream and decorate it with berries and our welcoming year
    2 0 1 3.

Tips---
1. varation can be make in cake- like strawberry, cherry,apple, chocolate,dryfruit.
2. Inspite of pinaapple juice you can use sugar syrup.

Hash Brown

Ingretients:
Potato- 2 medium
Onion- 1small
Cornflour- 1tbsp
Oil- 3-4tbsp
Salt- As per taste
Black pepper- As per taste
Parsely/cilantro- few

Method:
1. Take potatoes and peel them. Let it leave it in cold water.

2. Shred potatoes by grater. Rinse them  under cold running water so that water will remove all starch from potatoes.

3. Squeeze out all the excess water from potatoes.

4. Chop onion and parsely finely.

5. Add chopped onion.parsely,salt, pepper and cornflour(act as binding agent+ for crispyness) in the shredded potatoes. Mix well.

6. Heat oil in large skillet in medium low heat. With hand make the round shape of shredded potatoes mixture and  place it over heated oil. Then with the help of spatula flatten the potato ball.

7. Cook until nicely browned on the bottom then flip to other side. Cook well.

8. Remove and drain on paper towel. Serve hot.

Tips- 1. Certain varation you can make like add veggies(finely chopped(carrot,bean,capsicum,cauliflower). You can add chopped green chillies,ginger,garlic.
2. Inspite of shredded potatoes you can use shredded raddish or plantain.

Bhindi Raita

Ingredients:
Bhandi- 10-15(wash and dry them)
yogurt- 1cup
Black salt- As per taste
Asafetida- 1/4tsp
Mustard Oil- 2tsp
Red chili- 2-3
Mustard seeds- 1/2tsp
Black pepper- 1/2tsp

Method:
1.Slice the dry bhandi thinly and keep aside for 5 min.

2.Put 1 1/2tsp oil in wok and heat then add sliced bhindi and fry until it turns lightly  brown and crispy.      Remove it in a plate and cool.

3.Place a small pan and add 1/2tsp oil. When it heated then add the mustard  seeds, Asafetida and  dry red chili. Let it cool down.

4.Put the yogurt in a bowl and whisk with black salt and black pepper. Pour this tempering  over this yogurt and stir well.

5.Add fried bhindi in this yogurt mixture. Stir and serve

Besan Chila

Ingredients:
Besan- 2cup
Spring onion- 2,finely chopped
Red pepper- 1/2,finely chopped
Hing- a pinch
Oil
Salt- As per taste
Ginger- 1/2tsp,grated
Mango-ginger/Amba-haldi- 1/2tsp,grated
Green Chilli paste- 1/2tsp
Cilantro- 1tbsp,finely chopped

Method:
1.Sift the Besan flour into a bowl.
2.Add the salt,hing,green chili paste,red pepper,spring onion,ginger,mango-ginger and cilantro.Mix well.

3.Now start adding small quantities of water to make a smooth batter, so that there should be no lumps in  
    it.Add water till it comes to a dropping consistency or just like dosa batter. now keep aside for 5-10min.

4.Heat a non-stick tawa or heavy bottom fry pan, keeping the heat on medium.
5.Put a small amount of oil on the tawa.
6.Drop a ladleful of batter mixture in the middle of the pan and gently spread to make a circle.

7.Let it cook for 3 - 4 minutes before you gently lift on other side. Put little oil in other side.
8.Let it brown and crispy from both side.

9.Serve it with peanut-ginger chutney.

Dhokla

Ingredients:
FOR DHOKLA BATTER--
Besan- 1cup
Rawa- 1 1/2tbsp
Turmeric powder- 1/4tsp
Salt- As per taste
Ginger-chili paste- 1 1/2tsp
Eno- 1 1/2tsp
Oil- 3tbsp
Lime juice- 1tbsp
FOR TEMPERING--
OIL- 1tbsp
Mustard seeds- 1/2tsp
Salt- As per taste
Asafoetida- A pinch
Green Chili- 2 cut lengthwise
Sugar- 1tsp
Lime juice- 1tsp
Cilantro- 1tsp,finely chopped
Coconut- 1tsp,shredded


Method:
1.Set up the steamer in gas or you can use a large pot with lid in which deep thali can easily fit. It will as use as streamer.
2.Grease a thali that will be use in pot.
3.In a bowl mix Besan,rawa,salt,turmeric powder,ginger-chili paste and lime juice with using enough water to make smooth. Add oil and Eno and mix it properly till the batter become fluffy and soft.

4.Pour this batter into the greased thali and steam for 10min.

5.Remove the thai from the pot and let it cool.
6.After it cool down cut into your desired shape.

7.For the tempering, heat oil add the mustard seeds,asfoetida,green chili.When the mustard seeds splutter add 1cup water in this then add salt,sugar and lime juice. Spread this on dhoklas.

8.Garnish it with cilantro and coconut.