Christmas Fruit Cake

Ingredients

1/2 cup  unsalted butter room temperature 

1/2 cup brown sugar

1/2 cup granulated sugar

4 large eggs

1/2 cup apple juice/orange juice

1 cup almonds chopped

1 cup  walnuts chopped

1 cup cashew nuts chopped

1 pounds Fruit cake mix.

3/4 pound of an assortment of raisins, currants, dried cranberries and  candied cherries

1 and 1/2 cups  all-purpose flour

1 teaspoon baking soda

1/2 teaspoon cinnamon powder

1/2 teaspoon clove powder

1/4 teaspoon salt

Preparation

In a large bowl, combine candied cherries, raisins, currants, dried cranberries, almonds, walnuts and cashew nuts.  Add apple juice; stir until well blended. Let stand for at least 4-5 hours.Butter an 8 inch spring form pan with a removable bottom. Line the bottom of the pan with buttered parchment paper. Also line the sides of the pan with a strip of buttered parchment paper that extends about 2 inches above the pan. Preheat oven to 325 degrees F (160 degrees C).
In a large bowl, cream butter ,gradually add brown sugar and granulated sugar, stirring until light and fluffy. Add eggs, one at a time, beating well after each addition.
In another large bowl, combine flour, baking soda, salt, cinnamon powder, and clove powder; gradually add to butter mixture. Add fruit mixture; stir until well blended. Spoon into prepared pan.
Bake 2 hours or until a toothpick inserted into the cake comes out clean. Remove from oven and cool on a wire rack for 30 minutes. Remove from pan, peel paper liner from cake, and cool completely.

Lemon Cake

Ingredients
1 1/2 cups all-purpose flour

• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 teaspoons grated lemon zest (1 lemon)
• 1/2 teaspoon pure vanilla extract
• 1/4 cup vegetable oil
• 1 cup sugar
• 3  eggs
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Directions

Preheat the oven to 350 degrees F. Grease a loaf pan. 

Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla with an electric mixture. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a tooth pick placed in the center of the loaf comes out clean.When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan.

Baked Chicken Sticks

Ingredients:

• 1/2 cup seasoned bread crumbs 
• 1/4 cup freshly grated Parmesan
• 3 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Red pepper to taste
• 4 boneless chicken breast halves, cut into 1/2-inch strips
• 1/2 stick melted butter
• Marinara sauce or ranch, for dipping

Directions

Preheat the oven to 350 degrees F.

In a pie plate or platter, combine the bread crumbs, Parmesan, Italian seasoning, salt, garlic powder, and red pepper. Dip the chicken strips in the melted butter, then dredge them in the bread crumb mixture. Place the chicken strips in a single layer on a lightly greased baking sheet. Bake for 30 minutes, or until chicken is cooked through. Serve the chicken sticks hot with marinara sauce, or with ranch.

Alternate way to make more crispy cook chicken strips at  425 degrees F  on a large cookie sheet, allowing heat to circulate all around & underneath, flip them after 15 minutes, and then cooked an additional 10, then under the broiler for 2-3 minutes. 

Anda Kabab

Ingredients

4 Hard Boiled Eggs Grated

1 Medium Size Onion finely chopped

4 Tbsp Finely chopped coriander 

2 Tbsp Corn flour 

Pinch of Kasuri methi (Dried Fenugreek)

1 Green Chilly finely chopped

1 Tbsp Ginger & Garlic paste

1/2 Tsp Garam masala

1/2 Tsp Chilly powder

1/2 Tsp Turmeric powder

1/2 Tsp Coriander powder

1/2 Tsp Meat Masala powder(or any of your favourite masala powder) 

4 Tbs Bread crumb

Salt to taste

Preparation

Mix all the above ingredient and keep the mixture aside for 30 minutes.

Make the mixture into your choice shape (round, cylindrical).

Shallow fry the egg mixture. 

Here you can grill the mixture or you can deep fry the mixture.

Serve hot with your choice of dipping sauce.

Light Fruit Cake

Ingredient

1.25cup All purpose flour

1/2tsp Baking soda

1tsp Baking powder

1cup Granulated sugar

2tbs Custard powder

1/2stick butter at room tempreture

1tsp Vanilla essence

4 Eggs

1 cup Mix dry fruits and nuts (Cashew nut,walnut,golden raisin, dried cranberry, dried pineapple, dried papaya, dried apricot,dried cherry)

Preparation

Preheat the oven at 350ºF.

Sprinkle little bit of flour on dry fruits and nuts to coat them well.

In a bowl shift all purpose flour, baking soda, baking powder and custard powder.

In an another bowl cream the butter and sugar with a electric hand mixer.

Add eggs, one at a time, beating well with each addition. Add vanilla essence.

Fold in sifted flour mixture in 3 batches.

Add in mixed fruits and nuts ,and mix in until just blended. 

Bake for 40-45 min. Insert a toothpick to make sure it is baked.

Once done, take out of the oven and allow to stand for 10 minutes, loosen the edges and then flip onto a cooling rack.

Rajma Masala (Kidney Bean Curry)

Ingredient

1 Cup Kidney Bean (Soaked overnight)

1tsp Cumin seed

1tsp Turmeric Powder

1tsp Red Chilly Powder or to taste

1tsp Cumin Powder

1tsp Coriander Powder

1tsp Chat Masala

1tsp Garam Masala

Pinch of Kasturi Methi 

3tbs Vegetable Oil

1tbs Ginger Garlic Paste

1 Green Chilly or to Taste (Finely chopped)

1 Onion(Finely chopped)

1-1/2 Tomato(Finely chopped)

3-4 tbs Coriander leaves( Finely chopped)

Salt to taste

Preparation

In a pressure cooker put the kidney beans add enough water,add salt, turmeric and pressure cook the bean until done (Approximately 30 mins).

Meanwhile, in an another pan heat oil ,add cumin seeds. When cumin seeds start to splutter add onion, green chilly and fry until the onion gets translucent. 
Add ginger garlic paste and fry until the raw smell goes away. 
Add chopped tomato and  saute the mixture for 2-3 minutes.
Add all the ground spices ( red chilly powder, cumin powder, coriander powder, chat masala and garam masala).

Cook the mixture until oil starts to separate. 

Add the cooked kidney beans along with the water, to the mixture. Bring the beans to boil.

Add kasturi methi and cook for anther 2 minutes.

Finish the mixture by adding coriander leaves.

Serve Rajma Masala with steamed rice or roti or naan.

Chocolate Cake

I am a big fan of cake. So I thought up to add some of my favorite cake to the blog. I always make this cake on my friends birthday and they just love the cake. This is a perfect cake to prepare black forest cake. Else you can simply have it with a scoop of your choice of ice cream. So here is how you make the cake.

Ingredient

1 cup boiling water

1/2 cup unsweetened cocoa powder

1-1/3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter, softened

1 cup white sugar

2 eggs

3/4 teaspoon vanilla extract

Preparation

Preheat oven to 350 degrees F (175 degrees C). 

Grease 3 - 9 inch round cake pans or choice of your baking pan.

In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. 

Sift together flour, baking soda, baking powder and salt; set aside.

In a large bowl, cream butter and sugar together until light and fluffy.

Beat in eggs one at time, and then stir in vanilla. 

Add the flour mixture alternately with the cocoa mixture. 

Spread batter evenly between the prepared pans.

Bake in preheated oven for 25 to 30 minutes and when a toothpick insert comes out clean. (Temperature of oven vary so start keep eye on cake when its 20 minutes).Allow to cool.

Corn Fritters with Indian Spice

Ingredient
Frozen corn-2cups
All Purpose Flour-2tbs
Corn Flour-2tbs
Gram Flour-2tbs
Ginger Garlic paste-1tbs
Red Chilly Powder to Taste
Coriander Powder- 1 tsp
Cumin Powder-1 tsp
Curry Masala- 1tsp
Egg-1 no.
Onion-2-3 tbs
Baking Soda- 1 pinch
Salt to taste
Oil for deep fry

Preparation
Defrost the corn completely. This is very important to defrost neither corn can loose out a lot of water while frying.
Add all the ingredient to the corn, and keep the mixture for 15 minutes. 
Heat the oil in a medium heat. 
With the help of a spoon put the corn into the oil and deep fry it.
Serve the fritters with you choice of dipping sauce.

Matar Paneer

Ingredient
Paneer-250 gm
Oil-2 tbs
Green peas- 1 cup
Cream-3 to 4 tbs
Tomato- 2 Medium 
Onion- 1 Medium
Coriander powder- 1tbs
Cumin Powder-1 tbs
Turmeric-1tsp
Chilly powder to taste
Ginger Garlic Paste-1tbs
Whole Garam masala 
Cashew nuts-2-3 tbs
Whole Garam Masala-1tbs
Kasuri Methi ( Dry fenugreek leaves) -1 pinch
Salt to taste

Preparation
Cut the peneer into cube and fry them in oil until its starts to change the color and keep them aside.
In an another pan, add oil fry whole garam masala add ,cashew nuts ,add chopped onion.
Add salt and fry the onion till it starts to change the color. 
Add turmeric powder and ginger garlic paste. Saute until the raw smell of ginger garlic paste goes away. 
Add chopped tomato and cook it till the tomato are cooked properly.
After the tomato are done completely blend the mixture to a fine paste. Careful while blending the mixture because the mixture is hot. Add water if needed.
In the same pan add some more oil and add the blended sauce,add water if its needed.
Add cumin powder, coriander powder and red chilly powder,bring the sauce to boil.A
Add green peas and cook for sometime. 
Add kasuri methi powder ,fried paneer and cream. 
Serve hot with Naan or chappati or steamed rice.

Nan Khatai (Flour Cookie)

Ingredients

Unsalted Butter – 1 stick (1/2 cup, 4 oz) at room temperature
Powdered Sugar – 1/2 cup
Crushed Pistachios – 1/2 cup
Cardamom Powder – 1/4 tsp
All Purpose Flour (Maida) – 1 cup
Baking Powder – 1/4 tsp
Salt – 1/8 tsp

Preparation

Preheat oven to 300 degrees F or 150 degress C.

In a mixing bowl, combine powdered sugar (little at a time) with the softened butter until mixture is light and creamy.
Add Cardamom Powder and mix well.
In a separate bowl, sift All Purpose Flour with Baking Powder and Salt.
Combine Flour mixture (little at a time) with Butter Mixture to form a soft dough.
Wrap dough in plastic wrap and let it rest for 15-20 minutes.
Knead dough once again,mix the crushed pistachios and divide into 12 equal portions.
Roll each portion into a smooth ball with no cracks and place on a cookie sheet lined with wax/parchment paper or lightly greased foil. Leave ample space between dough balls.
Bake on the middle rack for 22-25 minutes.
Remove from oven and let the nan khatai cool for 5 minutes before transferring to a cooling rack to cool completely before eating.