CHOCOLATE CHIP CUP CAKE

---

The chocolate chip cupcake is one of the most popular muffin recipes around the globe. There are verities of cup cakes found in world but chocolate cup cake is liked by all specially kids. Go through the following step-by-step recipe processes to create your own chip cupcakes from scratch.

INGREDIENTS

===========

• All purpose flour -2 large cups
• Egg – 3 or 4
• Baking soda – 1 tsp
• Chocolate sauce – 1 cup
• Warm milk – 1 cup
• Powdered sugar – ½ cup
• Chocolate chips – 100 gm
• Butter – 4 tbsp

PROCESS

=======

• Melt butter and mix with beaten eggs, Pour the mixture in a blender
• Mix sugar and again run the machine, the mixture will be fluffy
• Slowly add milk and chocolate sauce again run it, mix backing soda with flour
• Add the fluffy mixture with flour, mix it well
• Sprinkle 50 gm  chocolate chips and pour the mixture in an oven proof cup cake tray 
• Keep in microwave oven in high for 6 to 8 minutes
• Sprinkle remaining chocolate chips and keep for 3 seconds in oven

CHOCOLATE CHIP CUP CAKE

PREPARATION TIME - 45 MINUTES
COOKING TIME - 1 HOURS 45 MINUTES
SERVE FOR - 12

SOME USEFUL KITCHEN TIPS

---

• If you like to use grated coconut in your daily cooking, grate coconut and keep in sun for whole day and keep in an airtight container, it will remain fresh for one month.

• Unpeel garlic flakes and put some salt and 1 or 2 tbsp vinegar, you can use for 3 or 4 months, preferable to keep in freeze.

• If you need homemade thick curd, add 1 tsp corn flour in milk.

• If you love the green colour of spinach, but after cooking the colour becomes fed, use 1tsp sugar in course of cooking, the green colour will be retained.

• If your steamed rice is burnt, separate the upper layer and keep on a news paper, the burning smell will no longer exist.

• Licker tea has good cleansing power. Apply it to clean glass and mirror for removing the dirt and shade of mirror and glass items.

• Tooth paste is fine to rescue the shine of your gold and silver ornaments, rub tooth paste on ornaments and keep for 5 minutes, now remove with a cotton ball, the shine will back.

• In every morning chew few tulsi leaves and 4 black peppers to avoid cold and cough.

• Do not through away the cleaning water of fruits, rice and vegetables, use to water plants, it can nourish the plants very well.   

SOYA CHUNK PULAO

---

This dish is healthy and one pot preparation. I am using soya chunks which are a great source of protein and nutrition. I am making it in microwave oven but traditionally this dish is prepared in hundi in Cole burn oven.  

INGREDIENTS

===========

• Soya chunk – 50 gm (boiled in water and drained out the water)
• Basmati rice – 2 large cup full ( washed and socked for at least 1 hour)
• Red onion  - 3 medium size, 2 cut very finely and 1 for paste
• Garlic paste – 1 tbsp
• Red chili powder – 1 tsp
• Garam masala powder – 2 tbsp
• Bay leaves – 2
• Deshi ghee or refine oil – 4 tbsp
• Clove – 3
• Cinnamon stick – 1
• Green cardamom – 3 or 4
• Salt to taste
• Mitha ator (essence) few drops

PROCESS

=======

• In an oven proof bowl, heat ghee  and put soya chunk and salt
• Cook for 5 minutes in high
• Add bay leaves, clove, cinnamon and cardamoms
• Cook for 10 seconds, a nice aroma of spices will come out
• Add onions chopped and cook in high for 2 minutes
• Add onion paste ,garlic paste and red chili powder, cook 3 minutes
• Add rice and mix well now add 3 and ½ large cups water, you can add salt if required , traditionally 2 tbsp sugar is added to make the dish little sweet but you can avoid sugar
• Run the oven for 10 to 15 minutes or until rice cooked and water evaporate
• Add garam masala powder and essence
• Remove from oven and cover for 10 minutes so the aroma of essence goes in the dish
• Colour of the dish will be whitish but you can use kesore food colour to make the dish orange yellow in colour
• In case of using colour ,apply ½ tsp colour to be added to water you added to cook the rice

SOYA CHUNK PULAO

PREPARATION TIME - 15 MINUTES

COOKING TIME - 25 MINUTES

SERVE FOR - 3

MALAI KOFTA CURRY

---

Kofta is very famous Indian dish. There are lots of variations in Indian koftas, some are made with vegetables, some with paneer. Today I am going to present paneer kofta. The authentic procedure is given below.

   

INGREDIENTS FOR KOFTA
====================

• Tofu or homemade paneer – 250 gm
• Ginger paste – 2 tsp
• Red chili powder – 1 tsp
• Dried whole milk ( khoya) – 50 gm
• Green cardamom powder – 1 tbsp
• Baking soda – ½  tsp
• Salt to taste
• All purpose flour – 4 to 6 tbsp
• Oil for deep fry

OTHER INGREDIENTS
=================

• Thick curd beaten until it gets smooth – 1 large cup
• Ginger paste  - 2 tbsp
• Red chili powder – 1 tsp
• Cumin powder – 2 tsp
• Garam masala paste – 1 tsp
• Sugar – 2 tbsp
• Coriander leaves – chopped 1 tbsp
• Refine oil – 2 tbsp
• Salt to taste
• Saffron color or saffron dissolved in ½ cup rose water

PROCESS FOR KOFTA
=================

• Grate tofu or if you are using homemade paneer , keep it in a cotton cloth so that water inside it totally drains out
• Add all ingredients except oil
• Marinate paneer with all ingredients, make a smooth dough, prepare 10 to 15 balls (kofta) from the dough
• Heat oil in a frying pan
• Fry all koftas till golden brown
• Transfer in a kitchen paper so that extra oil can be socked

PROCESS FOR CURRY
=================

• In a pan heat 2 tbsp oil and add ginger paste, cook for few minutes
• Add cumin and red chili powder
• Add salt and sugar
• Now add thick curd and 1 cup water bring to boil
• Add koftas and cook for 5 minutes
• Add garam masala powder and rose water with saffron or if you are using saffron color than use ½ tsp powder in rose water
• Off the oven, garnish the dish with coriander leaves
• Serve kofta with pulao

MALAI KOFTA CURRY

PREPARATION TIME - 20 MINUTES
COOKING TIME - 40 MINUTES
SERVE FOR - 3

HOW TO MAKE DAHI VADA

---

Dahi Vada is also called Dahi Bhalla or Dahi Pakori or Dahi Gujiya. It is recognized as the very popular street food of Northern India. It is also a popular snack item. It is cooked by soaking vadas in condensed curd and served with chutneys and spice powders. Dahi Vada can be served as a dish for starter.

INGREDIENTS
===========

• Black Gram (skinless) - 2-3 cups
• Gram Flour (Besan) - 2 - 3 tbsp
• Ginger (finely sliced) - 1 tbsp
• Green Chili (sliced) - 1 tbsp
• Sugar – as per taste
• Salt – as per taste
• Yogurt - as per choice
• Chaat Masala – ½ to 1 tsp
• Cumin powder (roasted) – 1 tsp
• Tamarind Pickle – as per taste
• Water – as required
• Refined Oil (Refined)

PROCESS
=======

• Soak 2 - 3 cups splitting skinless black gram overnight and drained, then crashed it perfectly into grinder maintaining exact thickness.
• Put all ingredients into crashed black gram and blend it well.
• Deep fry that black gram churn into pieces on preheated oil one by one.
• Put those fried Vada into fresh water for some time to be soaked perfectly.
• Blend yogurt with sugar and salt to taste.
• Draw out vada from water and place it on the dish and include yogurt, tamarind pickle, chaat masala and roasted cumin powder and finally shev bhaji.

DAHI VADA

PREPARATION TIME - 9 HOURS AS IT HAS TO SOAK OVER NIGHT

COOKING TIME - 25 MINUTES

SERVE FOR - 2