Chilli Tomatoes :

Ingredients:

• 15-16 green chillies (slit open up to half)
• 5-6 tomatoes (cut finely)
• 10 flakes garlic (peeled)
• 1 1/2 tblsp yellow mustard seed
• 1/2 tsp turmeric powder
• 1/2 fenugreek seed
• 1 1/2 tblsp mustard oil
• salt as per taste
  

Method:
Slit open the chillies. If chillies are too long cut them into two pieces. Grind garlic, turmeric and mustard seed together into a fine paste. Heat oil in a thick bottomed pan. Add fenugreek seed. When splutters add chillies. Saute for 2 minutes. Add mustard, garlic paste to it and stir fry for a while. When mustard turns a little golden add tomatoes, salt & cover for 4-5 minutes. Let it cook on slow flame. Adjust the consistancy by adding a little water if needed.

Note:
Serve hot or cold it goes well with idli, dosa. rice, parontha, puri, kachori, naan, roti & many more things. It tastes really yum mm.

Browny:

Ingredients:

Sift together:-

• 3/4 cup flour (maida)
• 1/3 cup cocoa powder
• 1/2 tsp. baking powder

Add:-

• 1/4 cup walnuts (small pieces)

Mix:-

• 1/2 cup butter(approx. 4 tblsp.)
• 1 cup sugar (not powdered)
• 2 eggs
• 4-5 drops vanilla essence

For garnishing:-

• 2 tblsp. broken cashew

Method:-
In a mixing bowl just mix sugar, melted butter,egg & essence with a fork. Add sifted flour mixed with walnuts. Fold it in 8 shape. Preheat the oven at 180 degree Centigrade. Transfer the mix in the prepared cake tin. Garnish with cashew. Bake for 30 minutes at 180 degree centigrade. Let it stand for10 minutes.Take it out & after getting cool Cut in square, diamond or rectangle shapes and serve.

Note:- Don't mix the batter with mixer as we do for other sponge cakes, rather it should be mixed very gently by a fork.

Black Forest :

Ingredients:

• 1/2 cup butter
• 1 1/4 cup sugar
• 1/3 cup cocoa
• 1/3 cup warm water
• 1 cup flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/4 cup curd
• 1/4 cup water
  

Method:

Beat together butter and sugar till light and fluffy. Beat eggs hard and add to the mix. Blend cocoa and warm water together and add to sugar-butter batter.
Sift together flour, soda and salt. Mix together curd and water. Now start adding alternately sifted flour and curd in egg mixture. Transfer in the prepared tin and bake for 30 minutes in a preheated oven at 180 degree centigrade. Let it stand for 10 minutes.
Mouth watering cake is ready to serve.

Preparation of the tin:

Grease the tin slightly and dust with flour. Pat from outside & remove extra flour.

Parontha-E-Yum Yum

Ingredients:

• 1 1/2 cup wheat flour
• 1/2 cup cauliflower; grated
• 1 cup cabbage; grated
• 1/2 cup carrot;grated
• 1/2 cup peas;
• 1 onion; chopped finely
• 1/2 cup beans; chopped fine
• 2-3 green chillies; chopped
• 1" ginger; grated
• 2 tblsp. coriander leaves; chopped
• 1 tsp. red chilli powder
• 1 tsp. garam masala
• salt as per taste
• oil or ghee
  

Method:

Keep all the vegetable and masala in a shallow vessel.Add wheat flour and make dough by sprinkling a little water (if needed). Cover and keep for an hour. Heat thick bottomed tawa. Grease it. Now simmer the gas. Place handful of dough on tawa and spread it uniformly 1/2 cm thick like parontha. Put oil all around and cover it. Turn upside down after 2-3 minutes. Serve hot with coriander chutney, chilli tomato, curd or sauce. Pickle also goes well with it.

Note:
If the vegetables are not binding together properly, little more flour can be added. Dough should be thick in the beginning because later on it gets soft automatically.

Naan :

Ingredients:

• 200 gms. flour
  
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. sugar
• 1 tsp. salt
• 1/2 cup curd
• 1 tsp.oil
• 1 tsp. onion seed
• 1 tblsp. butter
  

Method:

Mix flour, baking powder, baking soda, sugar, salt and oil together. Add curd and make a soft dough. Cover with a damp cloth and keep for at least 2 hours. Heat gas tandoor. Knead the dough once again. Make balls and roll out naan. Spread some onion seed on top of the naan and press gently so it sticks. Arrange naan on wire rack. Bake from both sides. Apply butter and serve hot with chole or any vegetable of your choice.

Butter Cookies :

Ingredients: (Basic)

• 150 gms. flour(maida)
• 100 gms. butter
• 75 gms. powdered sugar
• 1/2 tsp. baking powder
• 5-6 drops vanilla essence

Method:

Mix sugar and butter till soft and fluffy. Add vanilla essence to it. Sieve flour and baking powder. Add this to sugar- butter mix and make dough. Roll it and cut in desired shapes with biscuit cutter.Bake in preheated oven for 16 minutes at 180 Degrees Centigrade. Let it stand for few minutes.The golden yummy, mouthwatering cookies are ready to eat.

Note: The alternative of biscuit cutter is: make equal size of small balls of dough. Roll and press in between palms to give flat round shape.

Variations:

Coconut Cookies :- Add 1/2 cup coconut powder to the batter and make biscuits in the same way.

Chocolate Cookies :- Mix 1/3 cup cocoa with hot water to make a smooth paste. Add this paste and 2 tsp. sugar to the basic batter. Roll, give shape and bake.

Biscuit Pudding :

Ingredients:

• 200 gms. - Marie biscuit
• 2 cups - milk
• 2 level tbsp. - corn flour
• 2 level tbsp. -cocoa powder
• 12 tsp. - sugar
• 2-3 tbsp. - chopped walnut
• 1/3 cup - fresh cream
• 5 drops - vanilla essence
• 1 tsp. - instant coffee powder
• 1/2 cup - hot water

Method:
Black coffee :- Boil 1/2 cup water. Add coffee and 1 tsp. of sugar.

Chocolate Sauce:-
Mix cornflour and cocoa with a little milk into paste. Add this to remaining milk. Mix well & cook the mixture continuously till it thickens. Add sugar and vanilla essence. Mix, remove from fire & let it cool.

Arranging the Pudding:-
Dip the biscuit in coffee and arrange one layer in a square or round dish. Pour a little chocolate sauce to cover the biscuits. Spread a little cream and chopped walnuts. Arrange another layer of biscuit & chocolate sauce, cream and walnut. Repeat the same till you finish biscuits and sauce. Decorate the top with cream, walnut & crushed biscuits. Cool in the refrigerator and serve.