Ingredeints:

Wheat Flour - 2 cups
Co Coa Powder - 3 table spoons
Sugar Powder- 1 - 1/2 cup
Butter - 1 cup
Milk - 1 cup
Baking Powder - 1 spoon
Baking Soda - 1/2 spoon
Essence - 7 to 8 drops
Milk powder - 1 - 1/2 cup

Method:

  • Mix all dry ingredients wheat flour, sugar, baking powder, milk powder, baking soda and sieve using sieving tray for 7 times for proper mixing of all ingredients.
  • Take a wide opened bowl, add butter, essence and slowly add dry ingredients mixture in small quantities to maintain smooth consistency and also add warm milk in small quantities accordingly.
  • Now grease the cake tin and transfer the prepared batter , bake at 180 degrees in convention mode for approximately 28 to 30 minutes till cake is baked properly(check with tooth pick if we insert tooth pick , cake doesn't stick to tooth pick then cake is ready).
  • This method is for beginners if you know already mixing ingredients in a different way you can go a head.                                                                                                                                                                                                                                      

Hello buddies. This time I am posting every ones favourite namkeen allo bhujia which is very easy to make in very less time. i am posting this for  SSshh Secretly Cooking event hosted by priya of Priya's Versatile recipes. This month I got Joanne of WhatsOnTheList.



Ingredients:
Potato – 12  ( Boiled, peeled and grated )
Besan – 1 cup
Oil –  for deep frying
Salt – 1 tsp
Chaat masala – 3 tablespoond and 3 table spoons for sprinkling on to(adjust).
Red chili powder – 3 Tablespoons(adjust)
Hing – 2 tablespoons
Baking soda – a pinch
Lemon juice – 1 tbsp
Dry pudina powder – 3 tablespoons(adjust)
Method:
  • Mix besan, grated potato and oil in a pan.
  • Add salt, 3 tablespoons chaat masala, red chili powder, hing, baking soda and lemon juice.
  • Add very little water and knead to make a tight dough.
  • Cover and keep the dough for 10 minutes.
  • Heat oil in a pan.
  • Divide the dough in 4 parts.
  • Fill one part in the sev press fitted with fine net.
  • Press the sev press over the hot oil.
  • Fry till golden brown from both the sides in simmer.
  • Remove from oil on a kitchen tissue lined plate.
  • Break the bhujia into small pieces.
  • Sprinkle the remaining chat masala and dry pudina powder on top.
  • Store in an airtight container.                                                                                                                                                                                                                       


Added on 19:12

Today I am posting a very healthy and tasty andhra style dal using palak, methi. Usually we prepare palak or methi individually but it tastes heavenly when used combined. I am posting this on Shh Secretly Cooking hosted by priya of Priyas Versatile Recipes . This month my partner is shama Naga Rajan of Easy2cookrecipes. She gave me green chillies, raw banana. I used green chillies and made this dal.



Ingredients:

Toor Dal - 1 cup
Water for boiling dal
green chillies - 2-3
Palak Leaves - 1 small bunch
Methi Leaves - ! small bumch
Salt - according to taste
Turmeric Powder - 1 teaspoon
Tamarind - small lemon sized ball soaked

Tampering:

Red Chillies - 2
Oil - 2 tablespoons
Hing - a pinch
Curry Leaves - 1 stem
Mustard seeds - 1/2 teaspoon
Urad Dal _ 1/2 teaspoon
Jeera - 1 teaspoon


Method:

  • Boil the toor dal along with chopped greens n green chillies(it saves time and make more flavor full)
  • Now take a vessel and add boiled toor dal, turmeric powder, tamarind extraxt(squeze tamarind to get a thick juice and throw away the pulp), salt and water for desired consistancy and ccok in simmer.
  • Switch of the stove after 15 mintues  and transfer to a serving bowl.
  • Now heat oil in a kadai, add red chillies, mustard seeds and let it splutte, then add urad then jeera and add hing and curry leaves.
  • Take off from stove and add to dal, mix with a ladle to mix properly with dal and close with a lid not to loose tamper flavor.
  • Can be enjoyed with hot steamed rice and rotis too.                                                                  
                                                                                                                                                                                         

Added on 22:27