Valentine Special - Heart Cake

SWEETEST HEART CAKE RECIPE

Ingredients :

1 (8 inch) Round Cake (any flavor) 

1 (8 inch) Square Cake (any flavor) 

16 oz Vanilla Frosting (pink colored) 

1 large White Gumdrop 

1-1/2 cup flaked Coconut (tinted pink to match frosting) 

2 large Red Gumdrops 

Granulated Sugar 

Red Chewy Fruit Snack 

Method :

Reduce round cake into two equal semi-circles.

Place square cake and semi-circles on serving plate.

Connect with some frosting.

Frost entire cake with remaining frosting.

Drizzle it with coconut.

Flatten 1 red gumdrop with rolling pin on slightly sugared surface.

Make and cut out heart shape with cookie cutter.

Repeat it with remaining red gumdrop and white gumdrop.

Place 3 gumdrop hearts on cake, overlapping slightly.

Cut chewy fruit snack into 1/2-inch strips.

Tie strips into loose bow and place on cake.

Source : Indian Food Forever 

Indian Chicken Recipe - Coca Cola Chicken

Coca Cola Chicken

Ingredients :

1 whole chicken 

4 tbsp cummin powder 

2 tbsp coriander powder 

4 tbsp ginger paste 

2 tbsp garlic paste 

2 tbsp onion paste 

5 tbsp soya sauce 

2 tbsp thick soya sauce 

1 cinnamon stick 

4 pcs cloves 

2 pcs clove flowers 

200 ml coca cola 

6 tbsp corn oil 

3 cups water 

1 tbsp salt

Method :

Clean the chicken and cut into small bite sizes.

Pour oil in a wok then fry the cinnamon stick, cloves and cloves flower.

when it pops, put the ginger, garlic, onion paste, fry till aroma rises. 

Then put the cummin, coriander powder in a slow fire ,fry well.

After 5 minute, put the chicken in the wok and mix well.

Pour 3 cups of water,1 tbsp salt and cover it.

Cook till the chicken becomes tender. 

Put thin and thick soya sauce cook for 5 min. 

Lastly pour the coca cola into the gravy and serve it with plain rice.

A Non-Veg Recipe - Parmesan-Crusted Chicken Tenders

Parmesan-Crusted Chicken Tenders

Crispy, Parmesan-flecked chicken tenders dipped in marinara sauce is an easy dinner the whole family will love. Dipping them in a mixture of plain yogurt with chopped fresh basil would be tasty too. Serve with sauted green beans and roasted sweet potato wedges.

Ingredients : 

Canola or olive oil cooking spray

1/4 cup all-purpose flour

2 large eggs

1/2 cup finely shredded Parmesan cheese

1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note) 

1 pound chicken tenders

1 tablespoon Italian seasoning

1 teaspoon garlic powder

1/4 teaspoon salt

1 cup marinara sauce, heated

Method :

Preheat oven to 450F. 

Place a large wire rack on a baking sheet and coat with cooking spray.

Place flour in a shallow dish. 

Lightly beat eggs in another shallow dish. 

Combine Parmesan and breadcrumbs in a third shallow dish. 

Toss tenders with Italian seasoning, garlic powder and salt in a medium bowl. 

Coat each tender in flour, shaking off any excess. 

Dip in egg and let any excess drip off. 

Then roll in the breadcrumb mixture. 

Place the tenders on the prepared rack. 

Generously coat the top of each tender with cooking spray.

Bake for 10 minutes. 

Turn each tender over and coat with cooking spray. 

Continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. 

Serve the tenders with marinara sauce for dipping.

Note :  

To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. (To make fine dry breadcrumbs, process until very fine.) Spread on a baking sheet and bake at 250F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

Indian Chutney Recipe - Spicy Tomato Chutney

Spicy Tomato Chutney




Prep Time : 20 Min 
Cook Time : 40 Min 
Ready In  : 1 Hr




Ingredients : 


1815 g ripe tomatoes
1 (1 inch) piece fresh ginger root
3 cloves garlic
350 g white sugar
235 ml red wine vinegar
2 onions, diced
40 g golden raisins
4 g mixed spice
3 g chili powder
1 g paprika
15 g curry paste




Method : 

• Fill a saucepan with water, and bring to a boil. 
• Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. 
• Remove from water, cool, and peel.
• Puree tomatoes with ginger and garlic in a food processor or blender.
• Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. 
• Season with mixed spice, chili powder, paprika, and curry paste. 
• ( Note : If mixed spice is unavailable in your area, you can substitute a mixture of cinnamon, coriander, cloves, nutmeg, and ginger.)
• Simmer over medium heat until thick. 
• Refrigerate until ready to use.

Source : allrecipes

Weekend Cake Recipe - Butter Pound Cake

BUTTER POUND CAKE

Ingredients :

2 eggs, separated

6 tbsp. butter, softened

2 tsp. vanilla

2 tsp. baking powder

4 tbsp. whipping cream

3/4 c. Fruit Sweet

1 3/4 c. sifted cake flour

1 tsp. baking soda

Method :

• Beat the egg yolks well. 
• Add cream, butter, Fruit Sweet and vanilla and beat to blend well. Set aside. 
• Sift the flour, baking powder and baking soda together and set aside in a small bowl. 
• In a medium size bowl, slowly blend the flour mixture and the liquid mixture in small amounts at a time until well mixed. Beat until smooth.
• In a separate bowl, beat egg whites until stiff but not dry. 
• Stir a third of the whites into the batter and then gently fold in the remainder.
• Spoon into a greased and floured 9" pan. 
• Bake in a preheated 350 degree oven for 25 to 35 minutes or until an inserted straw or toothpick comes out dry. 
• Cool for about 5 minutes before turning out onto rack.

Indian Dessert Recipe - Lemon Cake

Lemon Cake

Ingredients 

All Purpose Flour (Maida) - 1.5 cup
Butter - 1 stick
Egg - 2
Sugar - 1 cup
Vanilla Essence - 1/2 tsp 
Lemon Juice - 3 tblsp
Lemon Zest - 1 tblsp
Milk - 3-4 tblsp
Baking Soda - 1 tsp
Baking Powder - 1.5 tsp
Salt - a pinch

Method

1. Preheat the oven to 350 degrees F (180 degrees C).
2. In the large mixing bowl beat the butter and sugar until it is smooth and creamy. 
3. Add the eggs one at a time while continuously mixing the mixture.
4. Add vanilla extract, lemon juice and lemon zest and mix.
5. Sift the dry ingredients together into a separate bowl - maida (flour), baking powder, baking soda and salt.
6. Add this to the wet ingredients gradually with continuous mixing. 
7. Add milk and mix until it forms a smooth batter. 
8. Lightly grease the baking dish with some cooking spray and dust with some dry flour. 
9. Pour the cake batter into the pan. Pat the pan so that the batter smoothes out.
10. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. 
 11. Cool the cake before removing it from the pan.
12. You can also use the same batter to make lemon cupcakes. The cupcakes will cook faster in about 20-25 minutes.

Indian Pickle Recipe - Lemon Pickle

Lemon Pickle


Ingredients :


Lemons 6
Salt 5 tsp.
Chili powder 5 tsp.
Turmeric pinch
Hing 1 tsp.
Methi 1 tsp.
Oil 5 tbsp.


Method :


Cut lemons into small pieces and remove the seeds.
Add salt and keep for about 12 hours.
Add chili powder, turmeric, and methi.
Heat oil, mustard seeds, and asafoetida.
Spread this mixture over the lemons.
Mix thoroughly.




Source : DSDG Group

Cookie Recipe - Chocolate Chip Meringue Cookies

Chocolate Chip Meringue Cookies

Ingredients :

1 spray(s) cooking spray

1 tsp all-purpose flour

4 large egg white(s)

1 cup(s) sugar

1/2 cup(s) mini chocolate chips, semi-sweet

1/2 tsp vanilla extract

Instructions

Preheat oven to 200ºF.

Method :

Coat a large baking sheet with cooking spray;

Coat with a light dusting of flour and shake off excess.

In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form.

Gradually add sugar and beat until stiff, glossy peaks form;

Gently fold in chocolate and vanilla extract.

Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.

Bake until lightly golden and no longer sticky on the surface, about 1 hour.

Turn oven off and let cookies sit in oven for 1 hour.

Transfer cookies to a wire rack to cool completely.

Yields 2 cookies per serving.

Notes

You can make these cookies mini if you prefer. Just use heaping teaspoons of batter; not tablespoons.

Source : WeightWatchers