Eggless chocolate cake

chocolate cake

chocolate cake-
Ingredients-

Curd-250 gm
All purpose flour/maida(250gm)
Coco powder-3tbsp
Sugar-2 cup(250gm)
Butter-50gm
Baking powder-1tbsp(4gm)
Baking powder-1/2tbsp
Vanilla essence-1tbsp(5ml)

Method-

• Combine together curd and baking soda and leave it for 5 minutes until bubbles became appear on surface and  add vanilla essence
• sieve plain flour cocoa powder and baking powder  3 times
• mix castor sugar and butter and whip it and pour it curd baking soda mixture
• Mix dry ingredients slowly in wet ingredients
• Grease a baking pan with oil and dust with refined flour
• Pour the batter in baking pan
• Pre heat gasoven for 5 minute
• Bake it gas oven  on mid flame for 4o minutes
• After 30 minute insert a knife/tooth pick in middle of cake if it comes out clear that means cake is done
• If some batter sticks to the knife then continue to bake cake for some time
• Remove it from  flame and let it be cool
• Run the knife around the edge of cake mould and flip it in other dish

Green moong dal pandoli/idli

Ingredients-

Green moong dal-1cup
Chana dal-1/2 cup
Green peas-1/4 cup
Ginger paste -2tbsp
Garlic paste -2tbsp
Chopped green chili-2tbsp
Red chili powder-1tbsp
Chopped coriander-2tbsp
Baking powder-1tbsp
Asfoetida-a pinch
Mustard seed -2tbsp
Turmaric powder -a pinch
Cumin seed-2tbsp
Salt as required
oil -2-3 tbsp

Method-

• Soaked   channa dal and moong dal overnight  in seprate container
• Grind channa dal and moong dal to make paste, add baking powder and mix well
• Heat oil in kadahi then add cumin seed ,mustard seed and  asfoetida when they start to  crackle then add ginger garlic paste,and green peas, stir it and mixed them  with grinded chana dal and moong paste and further add chopped green chile,chopped coriander,red chili powder, turmaric powder and  salt as required
• Now,take idali moulds greased it with oil
• Put the mixture in it
• Steam for 10-15 minute 
• Remove it and sprinkle crackled mustard seed
• You may fry them if you want to eat fried pandoli ( not necessary) .
• Serve with green coriander chutney

stuffed bharwa mirch pakoda

Ingredients

For the pakora:

•  bhavnagri chilies -4to5
•  gram flour (besan)-11/2cup
•  rice flour -1/2 cup
• chili powder -1/2 tbsp
• cumin powder-1/2 tbsp
•  dry mango powder -2tbsp
•  carom seed-1/2tbsp
• Oil for frying
• water as required
•  soda-a pinch

For the stuffing:

•  boiled mashed potatoes -1cup
• Mustard seed-1/2tbsp
•  red chili powder -1/2tbsp
•  roasted cumin powder-1/2 cup
•  Turmeric powder-1/2 tbsp 
•  Amchur powder -1tbsp
• Salt as required

Method-

• Wash the chilies, wipe them with a cloth, slit lengthwise towards the center vertically but don't slit completely
• Heat oil in kadahi add mustard seed ,when mustard seed gets crackle then add garlic paste ,cumin powder dry mango powder salt turmeric powder and stir it then add boiled mashed potato and mix well.
• Take another  bowl add  gram flour and rice flour. Also add carom seed, cumin powder,red chili,dry mango powderTurmeric  powder cooking soda and salt.
• Add water  to make  thick batter consistency .  So add water accordingly.
• Fill the slit chilies with the  mashed potato stuffing gently with your hand or knife
• Ensure its stuffed properly.
• Stuff all chilies and place aside.
• Heat  oil in kadahi.
• Dip the stuffed chilies in the batter. Cover or coat them from all sides.
• Gently slide in the hot oil.  Fry them at medium heat until they became golden brown and crispy.
• Remove them ,Place the fried pakoras on absorbent paper
• Serve  bharwan mirch pakora with bread,  tomato sauce 

moong dal chilla

Ingredients-

Moong dal-2cup

Rice-1 cup

Ginger paste-1 tbsp

Garlic paste-1 tbsp

Red chili powder-1tbsp

Chopped green chili -2tbsp

Chopped onion-1/2 cup

Turmeric powder-1/2 tbsp

Salt as required

Oil for frying-

Method-

•       Soak moong dal and rice overnight, grind both in mixture. Be careful at the time of grinding of soaked moong dal and rice.  A less amount of water should be added, remove in bowl
•         Mix all ingredients like Ginger paste, garlic paste red chili powder turmeric powder chopped onion chopped green chili salt with moong dal and rice paste and mix well
•        Make sure the batter consistency should be not   thicker or thin, if batter consistency is thicker then you can use water
•        Heat a tawa and put some oil into it, now pour one ladle full of batter and spread it in round shape
•        Once the chila is cooked and is brown on one side
•        Flip it and cook it on other side and drizzle few drop of oil if required
•        Remove it from tawa
•        Serve it with curd or tomato ketchup

Idli pakoda

Ingreidents-
Steamed idli-4-5 pieces
 Besan-2cup
Ginger pate-1tbsp
garlic paste-2tbsp
Green chilli paste -1tbsp
Red chilli powder-1tbsp
Onion seed
cumin powder-11/2 tbsp
Salt as required
oil for frying
Method-

• Take a bowl mix all ingredients with besan and add water to make thick batter
• Dip  idli in besan batter and coated with batter and deep fry it in oil 
• Drain it 
• Serve with tomato sauce

Cabbage besan clhilla

Ingredient-

Besan/Gram flour/chickpea flour -2cup
Chopped cabbage-1/2cup
Chopped onion-1/2cup
Red chilli powder-1tbsp
Shopped green chili-1 tbsp
Chopped coriander-1/2 cup
Turmeric powder-1/2 tbsp
Salt as required
Oil for frying

Method-

• Take a bowl add chopped cabbage chopped onion chopped green chili chopped coriander,besan salt turmeric powder red chili powder and add water to make batter .The batter should  not be more thick or thin
• heat oil in tawa spread evenly. pour the ladle ful batter and  spread it to make  round shape
• When chilla gets cooked on one side. cook other side  by flip it using spatula and drizling some oil
• remove it from plate
• Serve it

Dhokla

Ingredients-
Besan flour-1 cup
Green chilli paste-2tbsp
ginger paste-2tbsp
Turmeric powder-1/2tbsp
Sugar-1tbsp
Lemon juice-2tbsp
Eno fruit salt-2tbsp
Salt as required
Water as required
Chopped coriander leaves-1/2 cup
To temper-
Oil-2tbsp
Mustard-2tbsp
Sugar-1/2tbsp
Green chilli-3to4
Lemon juice-2tbsp

Method 

• Take besan in bowl,add ginger paste, green chilli paste,turmeric powder,salt, sugar ,lemon juice and add water  slowly to make a batter. The batter consistency should not be more thick or thin
• Keep it aside to rise for 1 hour
• Just before steaming add eno powder ,mix it gently and  bubble will appear
• Pour the batter in dhokla steamer greased plate and placed in  pressure cooker 
• Remove the whistle from lid of pressure cooker and let cook this for 30 minute . You can insert knife in batter if knife comes clean it's means batter is cooked .
•  Remove it from flame.
• Heat oil in pan and add mustard seeds When seeds  start to crackle then add slit green chilli sugar lemon juice and water and stir it
• Pour the tempering on dhokla ,cut dhokla into pieces
• Serve it green chutney or  sauce

milk burfi

Ingriendts-

Milk-2 litre
Castor sugar/Grinded sugar-11/2 cup

Almond/Pistachios-8 to 10
cardamom powder-1tbsp

Method-

• Heat milk in kadhai on mid flame, stir until it becomes condensed and thick, remove it from flame and add cardamom powder ,castor sugar in  thickened milk.
• pour it on  greased plate, spread  the condensed milk evenly
• Let it cool cut into pieces 
• Garnish with almond
• serve it

Arbi leaves pakoda

                                 

                                     

 

                       

Ingredients-
Arbi leaves-10-11
Besan flour/chickpea-2cup
Rice flour-1cup
Turmeric powder-1/2 teaspoon
Cumin powder-2tbsp
Red chilli powder
Garlic paste-4 tbsp
Ginger paste-2tbsp
kalonji-1/2 tbsp
Green chilli paste-2tbsp
Salt as required
Oil  for frying
Method- 

•  Clean and wash the leaves,Cut  middle vein of leaves with knife and keep a side
• Take a bowl add besan, garlic paste ,kalonji  seed,cumin powder,green chilli paste turmeric powder ,ginger paste,rice flour,red chilli powder salt and add water ,mix it properly to make  thick batter
• Spread the leaves on kitchen plateform  and apply the batter evenly on whole arbi leave
• Take  another leaves spread on alternate side (top side)  repeat this process for all remaining leaves  again and again
• Fold the leaves tightly to make roll  and secure with toothpick or thread.
• Steam the leaf rolls on steamer  until it becomes soft and cooked
• Let it cool for some minute cut  into small pieces
• Heat oil in kadhai ,fry  until it becomes golden brown and crispy
• Drain it on absorbent paper
• serve with tomato ketchup

Bread rolls

Ingriendts-

Bread-1packet

Boiled potato-3-4

cumin seed-1tbsp

Cumin powder-1tbsp

coriander powder-11/2tbsp

Red chilli powder-1tbsp

Green chilli1-2 (chopped)

ginger-1-2tbsp(chopped)

Dry mango powder-1tbsp

Turmeric account-1tbsp

salt as required

water as required

Oil for frying

Method-

• Heat oil in kadahi, add cumin seed.when cumin seed spluttring add chopped green chilli,chopped ginger,and srir it for few second add coriander powder,red chilli powder,cumin powder,turmeric powder,salt and stir  until it became cooked
• Add boiled mashed potato,dry mango powder stir fry  for a minute
• Remove from heat and  cooled it
• cut the edges of bread slices and wet the bread slices by sprinkle of water
• Placed mixture on center  of wet bread slice and roll it using your palm ,and giving oval shape
• Heat oil in kadahi  and fry untill it becomes golden brown
• Drain it on absorbent paper
• serve it with tamato sauce

sabudana tikki

Ingredient-
Boiled  potatoes-3to4
Sabudana/sago(soak in water for 3to4 hours)
Fry mustard seed-2tbsp
Green chilli 3-4(chopped)
Ginger 1 piece(chopped)
Chopped coriander 3-4  tablespoon
 Salt as required
Oil for frying
Method-

• Take a bowl  and mash boiled potatoes  with soaked Sabu dana
• Add chopped green chilli, chopped coriander chopped ginger fry mustard seed salt and mix it properly
• Take a some portion of mixture make it  like tikki shape
• Heat oil in tawa  fry it until becomes golden and crispy and drain it
• Serve it with tomatoes sauce

Gulab jamun

 gulab jamun

Ingredient-

For dough -

paneer/cottage cheese-1cup

mawa-11/2cup

Plain flour-2tbsp

cardamom powder-1tbsp

For syrup-

Sugar-2cup

water -11/2 cup

Other-

oil for frying
Method-

• Take a bowl add  mawa,paneer , plain flour cardamom powder mix it properly    
• knead into soft and smooth dough
• Boil water with sugar in pan until it get thicken but remove it  before one thread consistency
• Divide the dough in many parts, make small sized balls using your hand and
• Heat the oil in kadhai , fry it until it became golden brown
• Drain it out from oil 
• Add the deep fried jamuns into the syrup,Let the jamuns to soak for 15 minute
• serve it cool or hot

lavanglatikas sweet

-

lavanglatika

ingredients-

-

for dough

• plain flour- 2cup
• ghee/refined oil- 1/2cup
• sugar -3tbsp
• water as required

for stuffing-

• mawa-1cup
• sugar-1/2 cup
• almond-3tbsp
• cardamom powder-1tbsp

for syrup-

• sugar-2cup
• water as required (11/2cup)
• other-

12-13 cloves
oil for deep frying

method-

• Take a bowl add plain flour,ghee,sugar,mix them and rubbing  properly using your hand
• knead well to make a   stiff dough with the help of sufficient water and cover with wet clothes
• keep aside  for 20 minute
• For stuffing- take  another bowl add mawa castor sugar cardamom powder almond powder  mix them
• After some time dough is divided into  small  pieces
• Roll out  each ball shape piece like the puree
• Take a one spoonful stuffing place them in a centre of puree
•    Firstly  fold two side of puree  and press them in middle then other two side fold as first  and form a pocket 
• Insert a clove in centre of pocket
• Heat oil in kadahi and deep fry till golden brown and drain it
• For syrup-Heat a kadahi add sugar and water in it
• Let it boil till it became one string consistency
• Soak the lavanglatikas in warm sugar syrup for 20minute 
• Drain and serve them