Recepes

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Submitted By snehal
Words 678
Pages 3
FLOURLESS DARK CHOCOLATE CAKE

Ingredients: Chocolate( 50 % n above good quality dark chocolate) 370 gms, water 1 cup, castor sugar 365 gm + 85 gm, butter (room temperature) 225 gm, 6 eggs.
Method: mix the 365 gm sugar in the water to melt the sugar, then pour the water in the chocolate to melt it. Then add the butter to chocolate. Whish egg and the rest of the sugar. Mix it till the eggs reaches a ribbon stage. Fold the eggs mix in the chocolate mixture and mix them together. Pour this mix in the butter paper lined nine inches cake pan. Then bake it till 360 degrees. As it is not easy to mix , it takes around 40 – 45 mins to bake. Ingredients

1/4 cupbroken wheat (dalia)
1onion, chopped
1green chilli, chopped
1/4 cupgreen peas
1/4 cupcarrot cubes
1 tbspoil salt to taste

For the garnish
2 tbspchopped coriander (dhania)
Method
1. Clean and wash the broken wheat thoroughly. Blanch it in 2 cups of hot water for 4 minutes. Drain and keep aside. 2. Heat the oil in a pressure cooker. Add the onion and green chilli and saute till the onion turns translucent . 3. Add the peas, carrots, broken wheat and salt and saute for 3 to 4 minutes. 4. Add 1 1/2 cups of water and pressure cook for 1 whistle. 5. Garnish with the coriander and serve hot.
Tips
1. You can use any other vegetables of your choice. 2. Bulgur wheat or broken wheat is also called "Cracked Wheat" and is available at any grocer.

Jawar Bajra Rotis with Paneer

Ingredients

2 tbspjowar (white millet) flour
2 tbspbajra (black millet) flour
1 tbspgrated paneer
4 tbspspinach (palak), chopped
4 tspghee or oil to cook
Method
1. Combine all the ingredients and knead into a soft dough using water. 2. Divide the dough into 4 equal parts and roll out each part into in a 100 mm. (4") diameter circle. 3. Cook each roti on a non-stick tava (griddle)…...

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Introduction to French Cousine

...Studies have also shown that the time French families devote to meals makes a difference. The French take one, sometimes two, hours for lunch and dinner. It is a time to visit with family and friends, relax, and enjoy the food. As a result, the French enjoy lower levels of stress than Americans, who are more likely to eat in a hurry. Many reciepes for butter or oil saute vegetables or other ingredients. Using olive oil instead of butter lowers the amount of saturated fat right away, but you can also reduce the amount of oil you use – often by half. Sprinkling a little salt on the vegetables brings out the natural juices, so less oil is needed. It’s also a good idea to use a small, non-stick frying pan if you decide to use less oil than the recepe calls for. You may also use non-stickink sprays to grease cooking dishes. Another common substitution for butter is margarine. Before making this substitution, consider the recipe. Many French desserts call for butter. It’s often best to use butter. Margarine may noticeably change the taste or consistency of the food. When a recipe calls for sour cream, cut the fat content by using a low-fat variety or plain, non-fat yogurt as substitutes. Drain the yogurt through a paper filter before using. Cheese is a common source of unwanted fat. Many cheeses are available in reduced or non-fat varieties, but keep in mind that these varieties often don’t melt as well. Another easy way to reduce the amount of fat from cheese is simply......

Words: 2483 - Pages: 10

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