Bombay Halwa

Bombay Halwa is a tasty Maharashtrian Recipe that can be prepared on occasions.  

Ingredients:

• 1 cup Ghee 
• 1/3 cup Sago 
• 1/3 cup plain Flour 
• 2/3 cup Corn Flour 
• 4 cups Sugar 
• 2 tbsp Lemon Juice 
• 2 tsp Cardamom Powder 
• 1 cup crushed assorted Nuts (cashews, pistachios, almonds, and peanuts) 
• Foods colors (green, yellow, orange, or red)

How to make Bombay Halwa:

1. Soak sago in 2 cups water overnight.
2. Combine plain flour and corn flour. Soak overnight in 2 cups water.
3. Make a thick syrup from 1½ cups water and sugar, boiling and stirring on medium heat.
4. Add lemon juice and stir.
5. Combine sago with flour mixture and pour into a non-sticky pan on low heat.
6. Add 1 tsp ghee, alternating with 1 tsp syrup, to the flour mix, until both the ingredients remain half of their actual volume.
7. Add a pinch of color and cardamom powder, stirring constantly.
8. Add the remaining ghee and syrup in the same manner, stirring after each addition.
9. Add nuts and mix well.
10. Simmer until the mixture turns translucent and starts leaving the pan.
11. Butter a deep platter and pour the mixture in it and cool to room temperature.
12. After 1 hour, cut the halwa in squares. This yummy delight is ready to be served.

Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake is a delicious cake that can be prepared on any occasion. 

Ingredients :

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup chopped peanuts (I used honey roasted), optional

Method :

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Decorate the top with chopped peanuts. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

6 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Chicken Leg Curry

Chicken Leg Curry is one of the most delicious curry recipe.

Ingredients:

5 chicken legs
2 tbsp curd
1/2 tbsp fresh cream
1 big onion thinly chopped
1 big tomato thinly chopped or pureed
1 tsp ginger paste
1 tbsp garlic paste
2 green chillies chopped
1 dried Kashmiri red chilli
1 bay leaf
1/2 tsp cumin seeds
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1-1/2 tsp coriander powder
1 tsp garam masala powder
A pinch of black pepper powder
Vegetable oil
Salt to taste

Method:

1. Wash and clean the chicken legs thoroughly in warm water.
2. Combine the yogurt, salt, black pepper powder, fresh cream and turmeric powder.
3. Coast the chicken legs evenly in the marination.
4. Keep aside at least for 30 minutes.
5. Heat 2 tsp oil in a pan.
6. Add kashmiri red chilli, bay leaf and cumin seeds.
7. Saute for few seconds and add ginger-garlic paste and green chillies.
8. Fry for few seconds and immediately add chopped onion.
9. Fry until onion turns into light golden brown in color.
10. Add thinly chopped tomatoes, salt and red chilli powder.
11. Mix well and cook until the nice of color of curry comes out.
12. Add 2 cups of water along with the chicken.
13. Mix well, add coriander powder and garam masala powder.
14. Cover the pan and bring the curry to few boils.
15. Leave to cook on low flame for 4-5 minutes.
16. Serve hot with roti or rice.

Tips: 
Add more water to make more curry recipe, but bring to few boils. Else add hot water in the dish and stir.
At the time of serving you can serve the dish with the nuts, cilantro and mint leaves.

Broccoli Curry

Broccoli Curry is a very popular South Indian  recipe. 

Ingredients:

2 Broccoli 
1 Carrot 
1 Onion (chopped) 
2 Green Chilies (chopped) 
2 tsp Oil 
Salt (to taste) 
½ tsp Garam Masala 
½ tsp Mustard Seeds

Method:

1. Chop broccoli into small florets.
2. Combine broccoli, carrot, salt, and enough water in a pan. Cook until tender.
3. Heat oil in a pan and crackle mustard seeds.
4. Stir in green chilies and onion. Shallow fry.
5. Mix in broccoli, carrot, garam masala, and salt. Cook for a while.
6. Serve hot.

Badam Pak

Badam Pak is a traditional tasty Indian sweet and dessert recipe.

Ingredients:

500 gms Khoya 
700 gms Sugar 
300 gms Almonds 
250 gms Ghee 
1 Cup rose water 
2 tsp Cardamom powder 
1/2 tsp Nutmeg powder

Method:

1. Mix sugar and rose water.
2. Boil it.
3. Add khoya to make it smooth.
4. Put blanched almonds and add ghee.
5. Cook over medium flame till the mixture leaves the sides of the pan.
6. Mix cardamom and nutmeg powder.
7. Spread the mixture on it.
8. Keep it for cooling.
9. Cut into squares.
10. Badam Pak is ready.

Soyabean Biryani

Soyabean Biryani is a delicious dish, which is extremely nutritious as well.

Ingredients : 

3 cups basmati rice – washed and soaked in water for 15 mts
1 cup dried soya chunks( soaked in water for 15 mins)
1/2-cup green peas(optional) 
2-3 tbsp ghee
1 tsp shah jeera
½-tsp jeera
2 bay leaves
2 big onions finely sliced
1 tbsp ginger-garlic paste
3-4 green chillies slit length wise
½ tsp turmeric powder
salt to taste
2 ½ cups water
fresh coriander leaves for garnish
8-10 cashewnuts (lightly roasted in ghee till golden brown)
2-tbs Everest birayni masala or chicken masala ( I use this masala , it’s quite tasty)
                                                      OR
For quick home-made Biryani Mix  (lightly dry roast in a pan and grind to a fine powder)
2 green cardamoms
4 cloves
2” cinnamon stick
3-4 pepper corns
1/4 tsp fennel seeds (optional)
1 tsp coriander seeds
1/2 tsp cumin seeds
1-2 dry red chillies

Method :

1. Wash rice rice well, strain and leave for at-least half to one hour before cooking.
2. Slice onions into thin slices.Fry one onion till golden brown and crisp to garnish. Keep aside
3. Fry soya chunks till golden fry and keep aside.
4. Heat ghee in a heavy bottomed vessel. Add shah jeera and bay leaves and stir for a few seconds till the jeera splutters. Add the sliced onions, grated ginger and green chillis. Saute the onions till they turn pink..
5. Heat ghee in the pressure cooker and add the other sliced onion and fry till brown.
6. Add ginger- garlic paste and fry till slightly brown.
7. Add soya chunks.
8. Add the rice and fry till grains separate and turn slightly brown.
9. Now add salt and biryani masala.Stir well.
10. Add the water and green peas,cook for 2 to 3 whistles.
11. My cooker requires 2 whistles for rice dishes. For your cooker it might be different.
12. Garnish with fried onion and coriander leaves. 
13. Serve with raita .

Chicken Chapali Kabab

Chicken Chapali Kabab is a mouth watering tasty chicken recipe.  

Ingredients :

1 kg Chicken mince
1 cup Corn meal
1 bunch Mint leaves
1 Onion chopped
3 Eggs
4 Green chilies
4 Tomato
1 tsp Cumin seeds
1 tsp Whole black pepper
1 tbsp Crushed red pepper
2 tbsp Pomegranate seeds
2 tbsp Whole coriander
to taste Salt

Method :

1. Chop 1 kg chicken mince well.Beat 3 eggs well and fry like omelet. Keep aside.
2. Grind together 2 tbsp whole coriander, 1 tsp black pepper and 1 tsp cumin seeds.
3. In a bowl put together chicken mince, 2 tbsp pomegranate seeds, salt to taste, fried eggs, ground mixture of black pepper, 4 chopped tomatoes, 4 chopped green chilies, 1 chopped onion, 1 bunch of chopped mint leaves, 1 tbsp crushed red pepper and 1 cup corn meal. 
4. Mix well and keep aside for few minutes.
5. Make Pattie and fry in a frying pan with ghee or oil as required.