CHOCOLATE MUFFINS

CREATOR : SRIYA   PREPARATION TIME : 15 MINUTES
COOKING TIME  : 30 MINUTES
TOTAL TIME : 45 MINUTES DESSERTS CUISINE:  WORLD
SERVES : 6
(1CUP=250ML)
INGREDIENTS :
1/2 cup plain flour or all purpose flour
2 tablespoon cocoa powder
1 teaspoon baking powder
2 eggs
1/4  caster sugar
1 pinch salt
3 tablespoon vegetable oil
100 ml whole milk
50 gram chocolate chips
INSTRUCTIONS :       
First Pre-heat the oven to 180C/160C fan/gas 4.
Line a muffin tin with six muffin cases.
Sieve the flour, cocoa powder, salt and baking powder into a medium bowl.
Mix together the eggs, sugar, oil and milk together in a bowl, beat it still the sugar dissolves completly then gradually pour into the dry ingredients and mix until combined.
Don't mix the batter hardly just fold the batter with spatula and mix it.
Take the chocolate chips in a bowl take 1 tablespoon flour and mix with it and then stir in the chocolate chips, by doing like this the chocolate chips will not settled down and it will mix evenly with the batter.
Tap the muffins cases tin for 2 -3 times it prevents air bubbles in tha batter and it allows the mufffins batter to bake evenly.
Spoon the mixture evenly into the muffin cases and bake for 30 minutes to check the muffins is done insert a toothpick in the baked muffins if it comes clear the muffins is baked correctly.
Remove from the oven and leave to cool and serve it.

BROWNIES WITH CHEESE TOPPINGS

CREATOR : SRIYA   PREPARATION TIME : 15 MINUTES
COOKING TIME  : 30 MINUTES
TOTAL TIME : 45 MINUTES DESSERTS CUISINE:  WORLD
SERVES : 15
(1CUP=250ML)
INGREDIENTS :
100 gram unsalted butter, softened
1 cup caster sugar
2 large eggs beaten
1/2 cup plain flour or all purpose flour
50 gram cocoa powder
1 teaspoon baking powder
3 tablespoon milk
4 tablespoon mixed white and milk chocolate chips
100g milk chocolate
100 gram  full fat soft cheese
INSTRUCTIONS :                 BROWNIE BATTER :
First heat oven to 180 degree Celsius and line a 20cm square brownie tin with baking parchment.
Beat the butter and sugar together with an electric whisk, till soft peaks appear, then add the eggs one by one and whisk them still soft.
In the beaten butter mixture sift in the flour, cocoa powder and baking powder, and add the milk. Mix everything together. Don't mix the batter hardly just fold the batter with spatula and mix it.
Take the chocolate chips in a bowl take 1 tablespoon flour and mix with it and then stir in the chocolate chips, by doing like this the chocolate chips will not settled down and it will mix evenly with the batter.
Spoon into the tin and level the top. Tap the cake batter tin for 2 -3 times it prevents air bubbles in the batter and it allows the brownie batter to bake evenly.
Bake for 40 minutes, to check the brownies is done insert a toothpick in the baked brownie if it comes clear the brownie is baked correctly.
Allow the brownie to cooled down completely.
                                       TOPPING MAKING :
Take a bowl and add the chocolate and melt the milk chocolate, then mix it with the soft cheese still creamy texture.
Spread the topping over the cooled brownies and cut into small squares and serve. Its will be delicious and very rich in taste.

SAKKARAI PONGAL

CREATOR : SRIYA   PREPARATION TIME : 20 MINUTES
COOKING TIME: 50 MINUTES
TOTAL TIME :  1 HOUR 10 MINUTES DESSERTS CUISINE: SOUTH INDIAN
SERVES :  3 CUPS                     
(1 CUP = 250 ML)
INGREDIENTS :
 1/2 cup raw rice
1/4 moong dal
3/4  cup jaggery
3 cups water
5 tablespoon ghee
1 pinch salt
3 tablespoon cashews
2 tablespoon Raisin
5 elachi or cardamon
1/4 teaspoon  cloves powder
1 picnh  edible camphor
INSTRUCTIONS : 
First rinse wash the moong dal and rice and keep at side.
                                    ROASTING MOONG DAL :
Take pressure cooker add 1/4 tsp ghee and roast the moong dal.
Roast the moong dal still nice aroma comes from the moong dal.
                                PRESSURE COOK THE DAL AND RICE :
After roasting the moong dal take the washed rice and salt add it to the moong dal and pressure cook for 5 whistles.
                                    JAGGERY SYRUP MAKING :
Take a pan and heat it and add the Powder jaggery and add water just to immerse it and bring to boil. Let the jaggery completely dissolve and  filter it to remove the impurities from the jaggery syrup.
Remove the jaggery syrup from the stove and add the syrup to the cooked moong dal and rice in the cooker. And mix them evenly and stir well.
Take a pan, add ghee when the ghee gets heated and add cashews roast it till golden and add raisins to it. Once it fluffs up, transfer it and keep aside.
In the same pan, add cloves, cardamon and add edible camphor. switch off the stove. Add it to the pongal mixture and cook it for 2 minutes.
Add ghee little by little while cooking and stir it well.
At last add the fried cashews and raisins, serve the sakkarai pongal when its hot.

RASAGULLA

CREATOR : SRIYA   PREPARATION TIME : 35 MINUTES
COOKING TIME: 15 MINUTES
TOTAL TIME :  50 MINUTES DESSERTS CUISINE:  INDIAN, BENGAL DISH
SERVES :  15                     
(1 CUP = 250 ML)
INGREDIENTS :
1 litre full fat whole cow's milk
1  lemon juice
2 cups sugar
4 cups water
1 teaspoon all purpose flour or corn starch
2 tablespoon rose water
             OR
1 teaspoon cardamom powder
strainer or cheese cloth
2 teaspoon saffron strands for garnishing

INSTRUCTIONS :              CHENNA MAKING :
Take milk in a pan and keep it to boil on a low to medium flame. when the milk is heating up, line a strainer in a bowl.
When the milk comes to a boil, Add the lemon juice and stir them when the milk curdles, switch off the flame.
Now pour the curdled milk in the cheese cloth or lined strainer placed in a bowl. Rinse the chenna very well in running water. This removes the lemon flavour.
Now squeeze the muslin with your hands very well, so that excess water is drained from the chenna.
Place a heavy weight on the chenna for 10 minutes.  Or  hang the chenna for about 30 minutes.
                                      RASAGULLA BALLS :
Take the chenna and add all purpose flour chenna and then begin to  kneaded for about 10 minutes. Knead to a smooth ball of chenna.
Now pinch small portions from the chenna and roll them between your palms to a smooth round ball.
Cover all the chenna balls with a moist kitchen towel and keep aside.
                                    SUGAR SYRUP  MAKING :
Heat a large pan take 2 cups sugar and 4 cups water  and heat the sugar solution. Stir so that the sugar dissolves.
                                     HOW TO COOK RASAGULLA :
Add the prepared chenna balls to the sugar solution.
Cover immediately with a lid and let them cook in a medium flame for 10 minutes.
To check the cooked rasagulla press a small portion of the rasgulla with your finger. If the pressed portion bounces back to its original shape, its cooked.
Then switch off the flamer and remove from the pan and add to a bowl.
                                      SERVING RASASGULLA :
When the rasagulla has cooled down, 2 tablespoon of rose water.
Stir gently and allow them to be soaked in the sugar syrup for 30 minutes.
You can serve the rasagulla with saffron strands or plain without saffron strands when its hot or cooled down.

SAMOSA PUNJABI STYLE

CREATOR : SRIYA   PREPARATION TIME : 35 MINUTES
COOKING TIME: 40 MINUTES
TOTAL TIME :  1 HOUR 15 MINUTES SNACKS CUISINE:  INDIAN
SERVES :  10 SAMOSA                   
(1 CUP = 250 ML)
INGREDIENTS :                SAMOSA PASTRY MAKING :
2 cups maida  OR ALL PURPOSE FLOUR
5 tablespoons butter
1/2 cup water
1 teaspoon carom seeds
salt as required
oil for deep frying
                                          STUFFING  MAKING :
5 large potatoes
1 cup green peas
2 green chili chopped finely
1/2 inch ginger, chopped finely
1 teaspoon cumin seeds
1/2 teaspoon red chili powder
2 pinch asafoetida
2 tablespoon oil
salt as required
1 teaspoon dry mango powder
INSTRUCTIONS :             PASTRY MAKING :
First take a bowl and add the flour, carom seeds, salt in a bowl. Mix well and add butter and rub with your finger.
Add water and knead them still firm dough.
Cover the dough with a moisture towel and keep aside for 40 minutes.
                                             FILLING MAKING :
Boil the potatoes and peas till are cooked them after boiling peel the sking and chopped the potatoes into small pieces.
Take a pan and dry roast all the whole spices grind them.
Heat oil in a pan, add the cumin seeds and crackle them. Add the ginger and green chiili chopped finely. Add the peas, potaotes, red chili powder, the freshly ground spice powder and asafoetida and saute them for 2 minutes.
                                  HOW TO SHAPE SAMOSA :
Knead the dough lightly again and divided the dough equal pieces.
Then roll it with a rolling pin into lightly  in thickness.
Cut with a knife or a pastry cutter through the center of the samosa pastry.
With a brush on the straight edge of the sliced pastry, apply some water.
Join the two ends bringing the watered edge on top of the plain edge. Press the edges so that they get sealed well.
Stuff the prepared samosa cone with the stuffing.
Apply some water with your fingertips or brush on the round samosa cone. chopped finelyPinch a part on the edge and press both the edges.
                                      SAMOSA FRYING :
Heat oil for deep frying in a pan. Once the oil becomes hot gently slide the prepared stuffed samosa in a the low flame.
Turn over  them and  fry till golden brown in colour. Drain them on paper towel.
Add the samosa and then lower the flame, thereby decreasing the temperature of oil.
Serve them hot or warm with coriander chutney  and tomato sauce.

VEN PONGAL

CREATOR : SRIYA   PREPARATION TIME : 10 MINUTES
COOKING TIME : 25 MINUTES
TOTAL TIME : 35 MINUTES BREAKFAST CUISINE  : SOUTH  INDIAN
 SERVES :  4
(1 CUP = 250 ML)
INGREDIENTS :
1 cup regular rice or RAW RICE
1/2 cup moong dal
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida
1 inch ginger finely chopped
5 cups of water
salt as required
1 teaspoon cumin seeds
1 teaspoon black pepper
2 sprig curry leaves
15 cashews nuts
6 tablespoon ghee
INSTRUCTIONS :
First take moong dal in a pan and  heat them still aroma comes.
Now take them in a bowl and add rice and add water to it and rinse them.
Take a pressure cooker and add the rice and moond dal and add the black pepper, cumin seeds, asafeotida, chopped ginger. Also add salt as per taste.
And add water to the required amount and pressure cook them 8 whistles.
Take a small pan, heat 5 tablespoon ghee and add cumin seeds. Let them splutter. Add cashews. fry till the cashews become light golden then add 1 tsp black pepper and curry leaves. Stir them and fry them well.
Now pour this entire tempering on the pongal and give a nice stir.
Serve hot with coconut chutney or sambar.

PAV BHAJI

CREATOR : SRIYA   PREPARATION TIME : 20 MINUTES
COOKING TIME : 25 MINUTES
TOTAL TIME : 45 MINUTES STREET FOOD CUISINE  : INDIAN
 SERVES :  4
(1 CUP = 250 ML)
INGREDIENTS :
4 medium sizes potatoes
2 cups chopped cauliflower
1 cup chopped carrot
1 cup green peas
3 cups water for pressure cooking
5 tablespoons of butter
1 teaspoon cumin seeds
1 cup large onion finely chopped
2 teaspoons ginger & garlic paste
2 green chilies, chopped
1 medium sized capsicum finely chopped
3 tomatoes finely chopped
1 teaspoon turmeric powder
1 teaspoon kashmiri chilli powder
4 tablespoons pav bhaji masala
water add as required
salt as required
12 pav buns for serving
1 large onion finely chopped
1 lemon, chopped into small pieces for squeezing
5 tablespoons chopped coriander leaves, for garnish
INSTRUCTIONS :                    COOK VEGETABLES :
Firsr rinse all the vegetables and peel and chop them, and add green peas and add all the above chopped vegetables in a pressure cooker and cooked them by adding required water to it and cook them till 6 whistles.
                                                  BHAJI MAKING :
Heat a pan and add  butter when the butter melts add the cumin seeds and crackles the cumin seeds add onions and saute them.
Then add ginger & garlic paste and chopped  green chillies and  tomatoes saute them still raw smells goes away. Saute them still tomatoes turns to soft.
Then add the capsicum and saute them still little crunch means half cooked while saute.
Then add all the spice mixtures and mix them and add  salt and mixed well. And add the cooked vegetables and add required water and cooked them.
With a potato masher mash all the bhaji and mash them less . Cooked them for 10 minutes.
                                   ASSEMBLING THE PAV BHAJI :
Take the pav buns and slice them and apply both side butter and toast on the dosa tawa apply little butter on the tawa and toast in a  low flame by flipping both sides and toast them.
Now take the bhaji in a serving plate or a bowl. Top it up with two cubes of butter.
Place a side of finely chopped onions, lemon wedges and finely chopped coriander.
Serve bhaji with the lightly pan fried and butter lemon juice is squeezed on the bhaji while eating.