Chocolate Coconut Cake

INGREDIENTS

4 eggs
1 cup soft butter
1 ¼ cup sugar
2 cup Flour
3 tbspns unsweetened cocoa powder
½ cup dry coconut Flakes
2 tspns baking powder
Some milk (if necessary)

PROCEDURE

Heat oven to 170 degrees.
-Beat butter and sugar together.
-Sift baking powder, cocoa powder and coconut Flakes and Flour together.
-Now add an egg and a tbspn of mixed Flour and beat again.
-Again add an egg and a tbspn of Flour and beat again. Repeat the same process with rest of the eggs.
-Add remaining Flour and beat well to make a smooth mixture. Add milk if necessary.
-Beat continuously For atleast 15 minutes.
-Grease cake pan with butter and sprinkle some Flour on it.
-Pour this mixture into it and level.
-Place it on the middle rack of the preheated oven and bake For 30 – 35 minutes.
-Check with a toothpick if its cooked.

THIS WILL SERVE 6 PERSON

LAYERED CAKE

INGREDIENTS

Eggs: 4Flour: 1 cupSugar: 1/2 cupVanilla powder or vanilla extract: 1 tspCrushed walnuts: 1/4 cupBanana: 1, slicedSliced Strawberries: to decorate

SYRUP INGREDIENTS

Water: 1/8 cupSugar: 1/4 cupRosewater: 1 tsp (optional)

WHIPPED CREAM INGREDIENTS

Whipping cream: 1 cupSugar: 5 tbsp

JELLY INGREDIENTD

Jelly Powder: 1 package (85 gram)Hot water: 1 cupCold Water: 1/2 cup

DIRECTION

Using your electric mixer, beat together eggs, sugar and vanilla extract on high speed for 10 min or until doubled in volume. 2. Add flour slowly and beat on slow speed for 1 min. 3. Pour into an 8-inch round cake pan and bake in 400 F (200 C) preheated oven for 10 min or until a knife inserted in center comes out clean. Invert the cake onto rack and let it cool down for at least 20 min. Cut the cake into two layers. 4. To prepare the syrup, boil together 1/8 cup water and 1/4 cup sugar for 5 min. Add 1 tsp rosewater to the syrup at the end. Let it cool down. 5. To prepare whipped cream, whip together 1 cup whipping cream and 5 tbsp sugar on high speed for 5 min or until stiff. 6.To prepare the jelly, stir well the jelly powder in 1 cup hot water. Add 1/2 cup cold water and let it cool down until soft (like uncooked egg white). 7. Brush over one of the layers with the syrup. Pour half of the whipped cream over the layer and spread using a spatula. 8. Top with sliced bananas and crushed walnuts. Place the second layer on top of it and brush over with some syrup. Pour some whipped cream on top and spread. Spread around the cake a thin layer of whipped cream. 9. Decorate the top with sliced strawberries. 10. To transfer the jelly, cut some parchment paper and roll around the cake. It should be high enough to hold the jelly. 11. Transfer the soft jelly to top of the cake and set aside until firm. 12. Remove the parchment paper and decorate the cake with some whipped cream.

Sponge Cake

INGREDIENTS

1cup Flour
1 cup sugar
½ tspn baking pwder
6 eggs (separated yolks and whites)
2 tbspn butter
Few drops vanilla essence

PROCEDURE

-Whip egg whites to Foam.
-In a separate bowl with washed and cleaned beater, beat egg yolks to cream and add separately sugar, vanilla essence and butter.
-Now pour this creamy mixture into Foamy egg whites and Fold the mixture with soft hands. Do not over mix.
-Sieve Flour and baking powder together and add gradually to this mixture and mix with soft hands.
-Pour this mixture into a greased pan and place it on the middle rack to bake in a preheated oven on 180 degrees Celsius. Bake For 20 – 25 minutes.
-Check with a toothpick or a wooden skewer if it is Fully baked.
-Take it out and allow it to settle down For 10 minutes.

THIS WILL SERVER 6 PERSON

Mutton Biryani

INGREDIENTS

½ kg mutton
1 ½ cup soaked rice
Salt to taste
1 tbspn Red chilli powder
½ cup yogurt
½ cup oil
2 onions sliced
1 scoop butter
2 tomatoes
1 tbspn meat tenderizer
4 green chillies
2 cardamom pods
1 leaf of jayefil
2 curry leaves
1 tbspn grated ginger
1 tbspn ginger paste
½ tspn ground hot spices
½ tspn ground dry coriander
A big cardamom
A cinnamon stick
1 tspn yellow food colour
Water as required

PROCEDURE

-Marinade mutton pieces in yogurt, salt, red chilli powder, meat tenderizer, jayefil, ginger paste, ground hot spices and coriander powder for 40- 60 minutes.
-Heat oil in a pan and fry half onion slices and cardamom pods in it until brown, now add tomatoes in it and a cinnamon stick and a big cardamom.
-Gradually add water and make masala.
-Add marinated meat in it and cover it to cook meat thoroughly. Add water when required.
-In a separate pan boil rice, drain them and keep aside. Do not boil rice to their maximum, boil them lightly, means 80-90% cooked.
-In a separate frying pan heat butter and fry curry leaves and rest of the remaining onion slices till golden brown. Take them out on an absorbent kitchen towel and allow to cool.
-Mix food colour with water to make a fine mixture.
-When meat is cooked make layers of meat and rice, Sprinkle curry leaves and fried onions on top + food colour mixture and cover for a minute or two.
-Uncover it and mix gently.
-Take out in a plate and serve hot with mint sauce and fresh salad or kachumar salad.

Stripped Beef Salad

INGREDIENTS

2 pounds Australian beef steak (sirloin, strip loin or tenderloin)
¼ cup fish sauce
¼ cup lime juice
3 Lebanese cucumbers, sliced thinly
6 green onions, sliced thinly
5 ounces bean sprouts, tailed
1 cup loosely packed fresh mint leaves
9 ounces cherry tomatoes, halved
½ cup loosely packed coriander leaves
¼ cup sweet chili sauce
1 tablespoon soy sauce

PROCEDURE

Combine the beef with 2 tablespoons of fish sauce and 1 tablespoon of lime juice in a large bowl; cover, refrigerate for 30 minutes.
Drain beef; discard marinade. Cook beef on heated, lightly-oiled, grill plate until browned both sides and cooked until desired. Cover, and let stand for 5 minutes; slice thinly.
Meanwhile, combine cucumber, onion, sprouts, mint tomato and coriander in a bowl. Combine remaining fish sauce and juice with chili sauce and soy sauce in a screw-top jar; shake well.
Add beef and dressing to salad; toss gently to combine.

Chicken Pasta Salad

INGREDIENTS

4 cups boiled pasta
¾ cup sour cream
½ tspn oregano
1 tspn chopped dill
Some pizza sauce
1 cucumber sliced
2 red chillies sliced
Some black pepper

CHICKEN

Chicken breast
2 tbspns kemon juice
Some salt and black pepper
1 tbspn olive oil

PROCEDURE

Marinade chicken For 20 minutes and then place it on a grill pan and grill.
-Now slice it. It should be very thin.
-Assemble other ingredients in a bowl and make salad dressing.
-Add these chicken pieces in it and mix well. Chicken pasta salad is ready

SERVE

THIS WILL SERVER 4 PERSON

Spicy Channa Daal

INGREDIENTS

Daal 2 cups
¼ cup oil
2 tomatoes
½ tspn methi dana
1 tspn red chilli powder
4 green chillies
4 cups of water
1 tspn hot spices (garam masala)(ground)
1 tbspn thinly sliced ginger
2 tbspns lemon juice
1 tbspn green coriander leaves

PROCEDURE

-Heat oil in a pan and fry onion in it.
-Add tomatoes when you see that onions are golden brown.
-Add salt, red chilli powder, methi dana and half cup of water.
-Stir well and simmer.
-Now add chickpeas (channa daal) in it and add rest of the water and let it simmer for 30 minutes on medium heat with little stirring.
-Now when you observe that a little amount of water is remaining add green chillies, ginger, garam masala and coriander leaves and give it a last stir.
-Dish it out and serve hot with a little garnishing of lemon juice, lemon slice, sliced green chillies and coriander leaves.

SERVE

THIS WILL SERVER FAMIL OF 2 ADULTS & 2 CHILDREN