Indian Cake Recipe - Dark Chocolate Cake

Dark Chocolate Cake

Prep time:  10 min

Cook time:  60 min

Serves: 14

Ingredients :

1 spray(s) cooking spray   

2 cup(s) all-purpose flour   

1 1/3 cup(s) sugar   

1 1/2 tsp baking soda   

2/3 cup(s) unsweetened cocoa   

1/2 cup(s) regular butter, melted   

1 1/2 cup(s) hot water   

1 tsp vanilla extract   

1 cup(s) sauerkraut, pureed until smooth   

1 tsp unsweetened cocoa   

Method :

Preheat oven to 350°F. Coat a Bundt pan with cooking spray. 

In a large mixing bowl or in the bowl of an electric mixer, combine flour, sugar, baking soda and 2/3 cup of cocoa. 

Add melted butter, hot water and vanilla extract; mix well. 

Add sauerkraut and blend thoroughly.

Pour batter into prepared pan; bake in center of oven until a tester inserted in center of cake comes out clean, about 55 to 60 minutes. 

Cool cake in pan for about 20 minutes and then turn out onto a baking rack to cool completely. 

Sprinkle with 1 teaspoon of cocoa powder before slicing into 14 pieces. 

Yields 1 slice per serving.

Notes

You can easily change the flavor of this cake by adding strong coffee instead of the hot water or adding cayenne pepper and cinnamon with the vanilla.

Source : Weight Watchers Recipe

Indian Chicken Recipe - Baked Chicken

Baked chicken

Preparation time : 25 minutes   

Cooking time: 90 minutes

Ingredients :

1 chicken, whole

2 onions, (finely chopped) plus one whole onion for stuffing

1 red capsicum, small (finely diced)

1 green capsicum, small (finely diced)

1 medium zucchini, (grated)

1 cup breadcrumbs, fresh

1 egg

1/2 teaspoon dry mustard

1 teaspoon French mustard

2 tablespoons parmesan cheese, grated

1 tablespoons olive oil

Method :

1. Preheat oven to 180°c.

2. For stuffing, sauté onion with a little olive oil in pan.

3. Add finely chopped red and green capsicum and grated zucchini.

4. Cook until just soft (for about 2 minutes).

5. Place in a bowl and add breadcrumbs, lightly beaten egg and parmesan – mix well.

6. Refrigerate until cold.

7. Using your fingers, gently loosen the skin over the chicken breasts and spoon the stuffing under the skin. 

8. Add extra stuffing in the chicken cavity with a whole onion.

9. Mix dry mustard and French mustard with a little olive oil and brush over chicken.

10. Place chicken in a baking dish and cook for about an hour and a half on a low tray in the oven. 

11.  Insert a skewer into the thigh meat near the breast. 

12. The chicken is cooked if juices run clear when the skewer is removed.

13. Cover with alfoil half way through cooking if the skin is browning too fast. 

Indian Rice Recipe - Easy Fried Rice

Easy Fried Rice

Prep time :  8 min

Cook time :  10 min

Serves : 6

Ingredients :

2 spray(s) cooking spray   

2 large egg(s), lightly beaten   

1 cup(s) uncooked carrot(s), shredded   

1 cup(s) uncooked scallion(s), sliced, divided   

3 cup(s) cooked white rice   

1/2 cup(s) frozen green peas, thawed   

1/4 cup(s) low-sodium soy sauce, or to taste

Method :

Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. 

Add eggs; tilt pan so that eggs cover bottom.

When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. 

Cook until eggs are cooked through, about 1 minute more; 

remove eggs from skillet and set aside.

Off heat, recoat same skillet with cooking spray; set over medium-high heat. 

Add carrots and all but 2 tablespoons scallions; 

saute until carrots are crisp-tender, about 2 to 3 minutes. 

Stir in cooked rice, peas and soy sauce; 

Cook until heated through, stirring once or twice, about 1 minute. 

Gently stir in cooked egg and remaining scallions; heat through. 

Yields about 3/4 cups per serving.

Source : Weight Watchers