Apple N Apricot Pound Cake


Ingredients:
2 cups all purpose flour
1/2 cup oil
1 cup milk
2 tsp baking powder
½ tsp baking soda
1 tsp vanilla essence
2 eggs
1 cup powdered sugar

1 Apple chopped and 1/2 cup chopped apricot boiled in water for 5 minutes.

1/2 cup chopped dried apricots

Preparation:
Seive all purpose flour , sugar, baking powder and baking soda together.
Blend eggs, milk, oil, vanilla essence and boiled chopped apricots and apple in a blender.
Mix dry ingredients with wet ingredients 1 tbsp at a time and stirring the batter in one direction.
Once everything is mixed together, beat with electric beater for 7-8 minutes.
Preheat oven at 180 degree centigrade for 10 minutes.
Pour the batter into cake mould. Add chopped apricots and mix gently with a spoon.
Bake for about 50 minutes at 180 degree centigrade.
Allow cake to cool down completely before you demould.
Cut into small pieces

Chicken N Cheese Stuffed Parathas



Atta dough for Parathas

2 cup minced chicken
1 big onion chopped finely
1 tbsp ginger garlic paste
2 big green chili finely chopped
2 big potatoes boiled , peeled and mashed
1 tbsp garam masala powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
salt to taste
1 tbsp coriander leaves chopped
1/2 cup shredded cheese
2 tbsp oil
1 tsp cumin seeds

Heat oil in pan. Add cumin seeds. Add onions and cook till till brown.
Add green chilies, ginger garlic paste and cook till there is no raw smell.
Add all powder spices and minced chicken.
Cover and cook till chicken is well cooked and there is no water.
Add mashed potatoes, coriander leaves and salt to taste.
Mix well and cook again for 4-5 minutes.
Allow it to cool down completely.
Add shredded cheese and mix well.

Divide dough into lemon size balls. Stuff with the mixture made above. Roll in dry wheat flour and flatten. Roll out into flat round parathas.
Heat a flat tawa. Add the rolled out parathas.
Cook on both sides by applying oil on both sides.

Serve with pickle /tomato ketchup

Paneer Stuffed Shahi Puris



For the Dough:

3 cups wheat flour
1 tsp salt
1 tsp sesame seeds
1 tsp shah Jira

1/2 tsp turmeric
1/2 tsp red chili powder
Water to knead
1 tbsp oil

Add water little by little and knead a smooth dough.
Divide into lemon seize balls and keep aside.

1 cup spinach leavs chopped very finely
1/2 cup paneer crumbled
pinch of salt
1 tsp roasted cumin powder
1 tsp amchur powder
Mix everything well.

Stuff Atta dough with the stuffing mixture and roll out into puris.
Heat oil in a kadai.
Once oil is hot, gently slide in the puri one by one.
Cook on both sides.
Drain and keep in abosrbent tissue paper to soak excess oil.
Serve with Rice Kheer

Palak Paneer Koftas in Creamy Red Gravy



Recipe Inspired from here. Some modifications done.

Ingredients:

For Koftas:

1 + 1/2  cup chenna (Boil 1 ltr milk . Squeeze Juice of 1 lemon cut into half and deseeded. Milk will curdle. Strain with muslin cloth till water is completely drained).
Add 2 tbsp all purpose flour.
1/2 tsp baking powder
salt to taste
1/2 cup chopped spinach leaves
Mix everything together
Make Lemon size balls and deep fry in oil.
Drain and put in tissue paper to soak excess oil
You can shallow fry the balls also.Done n

For the gravy:

Heat 2 tbsp mustard oil in a pan till it reaches smoking point. Add 1 tsp sugar.
Add 1 tbsp cumin seeds, 2 green cardamom, 1 inch cinnamon and 3-4 cloves
Add a paste of the following : 3 tomatoes + 1 big onion + 1 whole garlic + 1 inch ginger + 2 green chilies.
Cook on medium flame stirring everything at regular intervals to prevent sticking to the bottom and burning.
Once the paste is cooked completely, add 1 tsp turmeric powder, 1 tsp coriander powder and 1 tsp garam masala powder. Add 1 tbsp of crushed and dried fenugreek leaves.
Add 2 and 1/2 cups of hot water, salt to taste and bring to boil. Cook till gravy reduces by 1 cup.
Add 1 tbsp of creme. You can use the cream which settles on top of milk once you boil it. However, you need to beat it before you add to the gravy.
Add the paneer-palak balls. Cover and cook for 3-4 minutes more. Serve hot with Chapattis.

Baby Corn Stir Fry



Ingredients:

1 onion chopped into julians
3 green chilies chopped finely
4 tbsp garlic chopped
2 cups baby corn cut into thin long strips
1/2 cup cauliflower + 1/2 cup broccoli cut into long pieces
1 tbsp green chili sauce
3 tbsp tomato ketchup
1 tsp soy sauce
salt to taste
1 tsp turmeric powder
2 tbsp oil

Heat oil. Once oil is hot, add green chilies chopped and chopped garlic.
Add Onions and cook on high till it turns pink.
Add vegetables and mix well.
Cover and cook for 5 minutes on medium flame.
Open lid, add rest of the ingredients. Cover and cook and again for 7-8 minutes on low flame.
Serve hot.