Shredded Chicken Masala

Ingredients
Group I

• Chicken - 1 breast split (cubed)
• Garam masala - 1 tsp
• Chicken masala - 1 tsp
• Ginger garlic paste - 2 tbsp
• Chilly powder - 1 tsp
• Turmeric powder - little
• Water - 1/2 - 3/4 liter
• Salt to taste

    
Group II

• Onion - 1 big size (chopped lengthwise)
• Tomatoes - 2 medium size
• Curry leaves - few
• Eggs - 2
• Ginger garlic paste - 1 tbsp
• Chilly powder - 1 tsp
• Coriander leaves - handful (chopped)
• Garam masala - 1/4 tsp
• Pepper - 1/4 tsp
• Salt to taste
• Oil as required

Group III (Dry masala)

• Black cardomam - 1 (crushed)
• Aniseed - 1/2 tsp
• Cloves - 6
• Cinnamon - 4 small pieces
• Anistar - 1 (broken)

Method

• Cook all the group I ingredients together in the pressure pan for 2 whistles.
• If you dont have a pressure pan, you can also cook it in the heavy bottom pan.
• Onces it is done, drain the water & allow the chicken to cool.
• Now shred the chicken with your hands carefully (do not mash it) & keep it aside.
• Heat oil in the pan & fry all the group III dry masalas.
• Then add ginger-garlic paste & fry till the oil separates.
• Add curry leaves, onions &  continue frying with some salt.
• When onion becomes light brown in color, add the tomatoes.
• Fry till the tomatoes becomes mashy.
• Add chilly powder & garam masala powder to it.
• Now add the shredded chicken & mix well.
• Break in the eggs along with coriander leaves & mix well till the eggs are cooked.
• Sprinkle some pepper powder & serve hot.

Tips for the recipe - Do not over fry the eggs. you can also soak the chicken pieces in the group I masala water for 30 minutes before cooking it. So that the chicken is soft & juicy.

Thin crust Pizza

               There are three main steps to make good pizza. First one is the base/crust, second is pizza sause & the third is toppings. It is better if you have pizza pan,but you can still make good pizza by using baking tray. This recipe gives you one 12" pizza. I have divided the dough & made one 8" pizza & one 4 " pizza.

Base crust

• Maida/All purpose flour  - 1 cup
• Active yeast - 1 tsp
• Warm water - 1/4 cup + 1 tbsp
• Olive oil - 2 tsp
• Salt to taste

Pizza sause

• Tomato - 2 medium size
• Garlic (or garlic powder) - 2 finely chopped
• Tomato sause - 2 tbsp
• Olive oil - 1 tsp
• Mortadella cheese - 1 tsp
• Pepper - 1/4 tsp
• Basil - 1/4 tsp
• Oregano - 1/4 tsp
• Salt - a pinch

Toppings

• Capsicum - 1/2 cup
• Onion - 1/2 medium size (thinly chopped)
• Tomato - 1/2 medium size 
• Jalapenos - 1
• Olives - few 
• Mushroom -1/4 cup (thinly chopped)
• Pineapple - 1/2 cup (cubed)
• Mortadella cheese (grated) - 1/2 cup
• Olive oil - 1 tbsp

Method
For the sause

• Make a puree out of the tomatoes.
• Heat oil in the pan on medium flame & add the garlic & fry for few seconds.
• Now add the tomato puree & mix well for few minutes or until there is no raw smell.
• Now add all the other ingredients for the sause except cheese.
• When it starts becoming thick, add the cheese & switch off the flame.

For the crust

• Add the yeast in quater cup of warm water & allow it to sit for few minutes until you see the foam on top of the water.

• Now add this to the flour & mix well by sprinkling some salt in your mixing bowl. Also add 1tsp of olive oil.
• If the dough is very thick add 1 tbsp of water.
• Finally pour the remaining 1tsp of olive oil on top of the dough to shape a ball.

• Cover the bowl & keep it in a warm place until the dough doubles (approximately 1 hour).

• Now punch the dough & cover it again & rest it in a warm place,so that it raises again (this time approximately 20 - 30 minutes).
• Now nicely grease the 12 inch pan with olive oil & place the dough in it.

• Slowly spread the dough like a thin layer using your fingers.

For the topping

• Spread some pizza sause on the flattened dough.
• Arrange the vegetables one by one as shown.

• Finally sprinkle some cheese.

• Drizzle some olive oil on the edges of the crust & also some on the top.
• Bake it at 425 degree F for 20-25 minutes or till it becomes golden brown in color.
• Remove it from the pan carefully once it is done.
• Run your pizza cutter or knife to make pieces & serve hot.

Tips for the recipe - I didn't use olives & mushrooms cause i didn't have any at that time.You can also choose your own topping combos. Adding oil to the edges of the crust will give nice crispy crust.

I made small broccoli pizza & here is the topping recipe.

• Mortadella cheese (grated) - 1/4 cup
• Broccoli - 1/2 cup
• Jalapenos - 1 or 2 to taste
• Onions - 1/2 small size (thinly chopped)
• Garlic powder - to taste
• Olive oil - 1 1/2 tsp

Method - Spread some pizza sause on the flattened dough. Arrange the vegetables (broccoli, Jalapenos & onions). Sprinkle some cheese followed by the garlic powder. Drizzle some olive oil on the edges of the crust & also some on the top. Bake it at 425 degree F for 20-25 minutes or till it becomes golden brown in color.

Lemon chicken

Ingredients

• Chicken - 2 breast split (cut into 1 inch pieces)
• Garlic - 4 (finely chopped)
• Ginger - equal to garlic (finely chopped)
• Corn flour - 1 cup
• Egg - 1 (slightly beaten)
• Ginger-garlic paste - 1 tbsp
• Soya sause - 1 tsp
• Vinegar - 2 tsp
• Lemon juice - 1 - 1 1/2 tsp
• Lemon zest - 1 - 1 1/2 tsp
• Lemon rings - 6 (thinly sliced)
• Yellow food color - a pinch
• Green chillies - 8 (finely chopped)
• Spring onions - handful (diagonally chopped)
• Coriander leaves - handful
• Oil as required
• Salt to taste

Method

• Mix 1 tbsp of corn flour in 1 cup of water & keep it aside.
• Mix soya sause, salt, ginger-garlic paste, egg & chicken together. Keep it aside for 15 minutes.
• Now coat it with the flour &amp slightly tap it to remove excess flour; deep fry it or shallow fry it immediately.
• Heat 1 tbsp of oil & fry ginger & garlic.
• Then add green chillies.
• Now add vinegar, food color & corn flour water.
• When the mixture becomes slightly thick & saucy, add the lemon zest & juice.
• Also the chicken pieces.
• Give a final & quick mix by adding the spring onions, lemon rings & coriander leaves.

Tips for the recipe - Do not allow the chicken pieces to sit (not even few minutes) once it gets coated with the flour. Fry it immediately or else it will affect the crispiness & texture of the chicken pieces. Use light yellow color lemon(ripe) for good taste or else you may feel some bitter taste in the recipe. Also do not add the lemon juice before the sauce is ready.

Masala Dosai II

              

       In this type of masala dosa, red chilly chutney is not spread on the dosa like Spicy Masala Dosai I. This masala itself includes spices & tastes different than the plain potato stuffing.

Ingredients

• Fermented dosa batter - 2 cups

Potato stuffing

• Potato - 2 medium size (boiled & mashed)
• Onion - 1 medium size
• Tomato - 1 medium size
• Cumin - 1/2 tsp
• Aniseed - 1/2 tsp (crushed)
• Ginger-garlic paste - 1 tsp
• Mustard & urad dal - 1/2 tsp
• Curry leaves - few
• Green chillies - to taste
• Sambhar powder - 1 tsp or to taste
• Pepper corns - 1 tsp (crushed & not powdered)
• Coriander leaves - few
• Oil - as required
• Salt to taste

Method

• Heat oil in kadai, on high medium flame.
• Splutter mustard, urad dal, cumin seeds & aniseeds one by one.
• Add the ginger-garlic paste & fry till the oil separates.
• Add onions, green chillies, curry leaves and fry till it becomes light brown in color.
• Add the chopped tomatoes & continue frying till it becomes mashy.
• Now add sambhar powder, turmeric powder & salt.
• Fry for 1 minute.
• Now add the potato & mix well.
• Then add the crushed pepper & coriander leaves & mix well.
• Heat the Dosa tawah on medium high.
• Rub the pan with oil/ghee dipped cloth or tissue towel.
• Spread one ladle of batter on the tawa, starting from the middle in a rotating motion to make dosa.
• Drizzle some oil & cover the dosa for few seconds.
• Now remove the lid & spread the potato stuffing.
• Fold the dosa to cover the stuffing & serve it with coconut chutney.

Special egg omelette

Ingredients

• Egg - 1 (slightly beaten)
• Onions - 1 medium size (chopped)
• Sambhar or chilly powder - 1/2 tsp or adjust
• Curry leaves - few (chopped)
• Garlic - 2 (crushed & chopped)
• Channa dal - 1 tsp
• Salt to taste
• Oil as required

Method

• Heat oil in the pan & fry channa dal till it turns golden brown in color.
• Then add garlic & curry leaves fry for few seconds.
• Now add the onions & fry well until the quantity reduces to 1/2.
• Add salt & sambhar powder.
• When you see the sides of the onions getting darker, reduce to flame to low-medium.
• Gather the onions in the center of the pan & evenly spread it like a layer without much gap between the onions.
• Now slowly pour the beaten egg on top of the onions & cover the onions completely.
• Drizzle some oil. Adjust salt.
• Flip the omelet & cook both the sides.

Tips for the recipe - It is good to use non stick tawah for this recipe. Do not let the onion mixture to get stuck on the pan, so that it becomes easy to flip the omelet.

Log cake

Ingredients

• Eggs - 4 (separated)
• Sugar - 3/4 cup
• Self rising flour - 3/4 cup
• Vanilla essence - 1 tsp

• Clean kitchen towel to roll the cake
• Powdered sugar to dust the towel
• Butter or oil spray to grease the pan

• Whipped cream (White color - Vanilla or any other flavor of your choice) - 2 cups
• Whipped cream (Dark brown color - Chocolate flavored) - 1 cup
• Whipped cream (Light brown color - Chocolate flavored) - 1/2 cup

Method

• Beat the egg whites till it becomes stiff.

• Add sugar & continue beating till you get a creamy texture.

• Add essence & yolks & then beat moderately for few minutes.

• Add the flour slowly & fold it gently.
• Fold it in the same direction (till you finish) by rotating the mixing bowl slightly.
• Do not mix it too hard or in different directions as this will affect the texture of the cake by breaking the air bubbles.

• Grease a 15x10x1-inch jelly-roll pan & line with waxed or parchment paper.
• Also grease the waxed paper with little butter & then dust some flour on top of it & keep the pan ready.
• Pour the prepared mixture on it & place it in preheated oven at 350 degree Fahrenheit.

• Bake it for 15-20 minutes or till it is done.

• Sprinkle some powdered sugar on the clean kitchen towel & keep it ready.
• When the cake is out from the oven, remove it from the pan with in 5 minutes & place it on the towel.

• Remove the waxed paper & roll it up.

• Allow it to cool completely (approximately 1 or 2 hours).

• Unroll the cake & apply a layer of the white cream as shown in the picture.
• Now roll back the cake carefully.

• You can divide the cake into three pieces(1/2 " round pieces, 1 1/2 " round piece & remaining as third long piece) as shown in the picture or use it as a single log cake or any other shape of your choice.
• Arrange the cake on the serving tray & spread the dark chocolate cream lengthwise using fork, so that it resembles like a tree bark.

• Then spread the light chocolate color to the cut sides of the cake & finish it off.

Simple Test - Gently press the cake using clean hand on the top of the cake. It should spring  back. Then your cake is ready.

Put a sharp knife in the cake. When you take it out, it should come out clean. If it comes up with some wet batter, then it needs more baking.

 If you don't have self rising flour you can make your own self rising flour at home by mixing & sieving all the following ingredients together.

1 cup of plain flour/All purpose

1 1/2 tsp of baking powder

1/2 tsp of salt

Tips for the recipe - You can use any cream (whipped cream, butter cream, cheese cream) of your choice. If you dont have waxed or parchment paper at home, go-ahead & pour the batter directly on the pan. But take care that the pan should be prepared properly. Grease the pan & then dust some flour. I used icing colors to get good dark & light brown color.

Chocolate Whipped Cream

Ingredients

• Heavy whipping cream - 1 cup
• Cocoa powder - 1 1/2 tbsp
• Sugar - 1/3 cup

Preparation

• Add all the ingredients together & beat till stiff peaks form.

Tips for the recipe - Chill the utensils that you are going to use for the preparation of the cream. Fill the tray with an ice cubes. Place the bowl (in which the cream is going to be prepared) on the ice tray & start preparing the cream. Maintain the temperature of the cream till you finish your work. So that the cream stays fresh & stiff.

Spicy Masala Dosai I

Ingredients

• Fermented dosa batter - 2 cups

Red chilly chutney (group I)

• Red chillies - 10 long variety
• Garlic  - 2
• salt to taste

Potato masala (group II)

• Potato - 3 medium size (boiled & mashed)
• Green chillies - 4 (chopped)
• Onions - 2 medium size (chopped lengthwise)
• Curry leaves - few
• Mustard & urad dal - 1/2 tsp
• Channa dal - 1 tsp
• Turmeric powder - few pinches
• Coriander leaves - few
• Oil - 1 tbsp
• Salt to taste

Method

• Grind group I chutney ingredients together to make a spicy chutney.
• Heat oil in the pan & splutter mustard seeds.
• Add urad dal & channa dal.
• Then add chillies, curry leaves & onion. Fry for few minutes.
• Add salt & turmeric powder.
• Also add the mashed potato & mix well.
• Sprinkle some water & continue mixing.
• Add coriander leaves & remove from fire when it reaches the desired consistency.
• Heat the Dosa tawah on medium high.
• Rub the pan with oil/ghee dipped cloth or tissue towel.
• Spread one ladle of batter on the tawa, starting from the middle in a rotating motion to make dosa.
• Drizzle some oil & cover the dosa for few seconds (or you can flip the dosa & cook both the sides).
• Now remove the lid & apply a very thin layer of red chilly chutney on the dosa.
• Then spread the potato stuffing in the center of the dosa.
• Cover the stuffing by folding the dosa like a triangle.
• Serve it with coconut chutney.

Vanilla ice cream

Ingredients

• Heavy whipping cream - 1 cup
• Milk - 1 cup
• Sugar - 1/2 cup
• Corn flour - 1 tsp
• Vanilla essence - 1/2 tsp

Method

• Mix the cornflour with little milk & keep it aside to avoid lumps.
• Heat the remaining milk on medium flame.
• When the milk is about to boil, add the sugar & then cornflour mixture.
• Stir continuously. When the milk starts thickening(do not allow it to thicken too much) remove it from the flame & add the vanilla essence.
• Allow the mixture to cool for few minutes.
• Now add the cream & mix well.
• Cool it completely. Pour it in the ice cream maker & follow the manufactures instruction.

Tips for the recipe - You can use whole milk or milk with any fat level works good for this recipe. In fact i used fat free milk & still enjoyed a tasty treat. Serve it plain or garnish it with fruits or chocolate sauce or anything of your choice.

Cake & caramel sauce

Ingredients

• Plain cake - 3 - 5 pieces
• Chocolate - caramel sauce - 4 tbsp or adjust
• Banana - 1 medium size

Method

• At the time of serving, place the cake pieces in the serving plate & add the sliced banana pieces.
• Pour few spoon of caramel sause on top of the cake & serve.

Tips for the recipe - For good taste refrigerate the cake, fruit & the sauce for sometime & serve chill.

Chocolate - Caramel Sauce for desserts

Ingredients

• Chocolate sauce - 2 tsp
• Brown sugar - 1 cup
• Milk - 1/2 cup
• Butter - 2 tbsp
• Walnuts - few (chopped)

Method

• Except walnut, mix all the other ingredients together & bring it to boil.
• Simmer the stove & let it boil.
• Remove from fire at the desired consistency.
• Garnish it with walnuts.

Moong dal (with panner stuffing) dosa

Ingredients

• Moong dal - 1/2 cup
• Paneer - 1/2 cup (crumbled)
• Onion - 1 (chopped)
• Tomato - 1 (chopped)
• Mustard & urad dal - 1/2 tsp
• Curry leaves - few
• Green chillies - 2 (chopped)
• Chilly powder - to taste
• Coriander leaves for garnishing
• Salt to taste

Dosa batter

• Soak the dal for at least 4-5 hours or overnight.
• Grind it to smooth paste by adding little salt. The consistency should be little thicker than the idly batter.

For the stuffing

• Heat oil in the pan & splutter mustard.
• Add curry leaves, chillies & onions. Fry well & then add the tomatoes.
• Add salt & chilly powder.
• Mix well by adding paneer & coriander leaves.

Stuffed dosa

• Heat the dosa tawah on high-medium flame.
• Rub the tawah with little oil & make dosa out of dal batter.
• Drizzle some oil if necessary. Flip the dosa & cook both the sides.
• Now place 1 or 2 spoons of paneer masala & wrap the dosa.
• Serve it hot with coconut & kara chutney.

Bread Roll

Ingredients

• 2 days old white bread - 6 slices
• Milk - 3/4 cup
• Sugar - 1/4 tsp
• Potato - 1
• Mixed vegetable - 1/4 cup
• Onion - 1/2 medium size
• Green chillies - 3 (chopped)
• Garlic - 1 (grated)
• Ginger - equal to garlic
• Curry leaves - few
• Chat masala - 1/2 tsp
• Garam masala - 1/4 tsp
• Coriander leaves - 2 tbsp
• Oil - 1 tbsp
• Salt to taste

Stuffing

• Boil the vegetables & potato separately by adding little salt.
• Heat oil in the pan & fry ginger & garlic.
• Then add curry leaves, chillies & onions.
• Fry well. Now add the chat & garam masala powder.
• Then add the mashed vegtables & coriander leaves.
• Continue to mix till it gets incorporated with the masala.
• Now the stuffing is ready.

Bread Roll

• Add sugar to the milk & mix well.
• Remove the brown edges of the bread and use only the white portion.
• Now dip the bread in the milk & remove it immediately (approximately for 2-4 seconds, do not dip it for long time) & put it in-between the palms & squeeze out the milk completely.
• Place the stuffing in the center of the bread slice & cover it with both the sides.
• Now shape it by gently pressing it. The bread roll should be stiff.
• Deep fry the rolls on medium flame till it becomes crispy.
• Serve it with sauce & chutney.

Tips for the recipe
The bread roll should be stiff. There should not be any excess milk in the bread. If you feel the bread rolls are not stiff enough to hold the shape then use clean & wet cloth or tissue towel to remove the excess milk. The rolls can be rolled in the towels till it becomes stiff & slightly dry. Then this can be deep fried.

Plain cake

Ingredients

• Self - rising flour - 3/4 cup
• Butter - 1/4 cup
• Milk - 1/4 cup
• Sugar - 1/2 cup
• Egg white - from 2 eggs
• Vanilla extract - 1/2 tsp

Method

• Beat the butter & sugar (powdered sugar makes the work easy) together till it becomes soft & fluffy.

• Beat the egg whites well. 

• Mix the egg white with the butter & beat again for few minutes.
• Now add the milk & vanilla extract. Mix well it gets incorporated with the egg mixture.

• Now add the flour little by little & fold it very gently.

• Fold it in the same direction (till you finish) by rotating the mixing bowl slightly.
• Do not mix it too hard or in different directions for that may affect the texture of the cake by breaking the air bubbles.
• Now grease the pan with little butter & then dust some flour on top of it & keep the pan ready.
• Pour the prepared mixture on it & place it in the preheated oven at 350 degree Fahrenheit.

• Bake it for 25 minutes or till it is done.

Simple Test - Gently press the cake using clean hand on the top of the cake. It should springs back. Then your cake is ready.

Put a sharp knife in the cake. When you take it out, it should come out clean. If it comes up with some wet batter, then it needs more baking.

 If you don't have self rising flour you can make your own self rising flour at home by mixing & sieving all the following ingredients together.

1 cup of plain flour/All purpose

1 1/2 tsp of baking powder

1/2 tsp of salt

General tips for cakes

•  If you open the oven too soon, your cake may not rise well due to the change in the temperature.
• Using a small sharp knife loosen the cake from the sides of the pan & then turn the pan upside down to remove the cake gently from the pan.
• After removing the cake from the oven allow it to cool for 10 minutes(approximately) & then remove the cake from the pan. Or else cake gets stuck to the pan.
• It may also gets stuck even if the pan is not properly prepared.
• Also do not allow the cake to stay in the pan for a long time. It makes the bottom part of the cake soggy.

Potato fry (mint & coriander flavored)

Ingredients

• Potato - 1 large
• Ginger-garlic paste - 1 tsp
• Mint leaves - handful
• Coriander leaves - handful
• Green chillies - 3 (adjust)
• Curry leaves - few
• Coriander powder - 1/4 tsp
• Turmeric powder - a pinch
• Lemon juice (optional) - few drops
• Mustard & urad dal - 1/4 tsp
• Oil - 2 tbsp
• Salt to taste
• Few mint or coriander leaves for garnishing

Method

• Boil the potato with some salt & cut it into medium size cubes.
• Grind together & make a paste of mint leaves, coriander leaves & green chillies by adding some water.
• Heat 1 tbsp of oil in the pan & splutter mustard & urad dal.
• Add ginger-garlic paste & fry till the oil separates.
• Add onions & fry well on medium flame. Add salt.
• Now add the mint paste & fry for 1 or 2 minutes.
• Add the potatoes, turmeric powder, coriander powder & mix gently.
• Reduce the flame to low medium. Stir occasionally & add the remaining oil if necessary.
• Fry the potatoes till it becomes dry.
• You can add little lemon juice if you wish.
• Garnish it with coriander or mint leaves.
• Serve it with roti or rice.

Tips for the recipe - This mint flavored potato can be also used as a stuffing for puff pastries, samosas, bread sandwich and so on. If you are preparing this recipe for stuffing then just slightly mash the potatoes, so that it becomes a perfect filling.

Chicken Tikka Panni

Ingredients

• Sandwich bread - Different size of breads are available. I have chosen a longer variety.
• Chicken tikka Masala - 1 cup (approximately)
• Sandwich chutney - 2 - 3 tbsp
• Lettuce - 1/2 - 1 cup (chopped)
• Red onion - handful of chopped onions
• Tomato - handful of chopped tomato
• Chilly powder - 1/4 tsp
• Chat masala - 1/4 tsp
• Salt to taste

Method

• Divide the bread & toast it both the size with little butter. If you are using sliced bread then use 2 slices for one serving.
• Apply chutney on one side of both the bread slices.
• Now work with one slice of bread & finally use the other for covering the sandwich.
• Now place the chicken tikka masala on top of the chutney.
• Arrange the lettuce, onions & tomatoes over the tikka masala.
• Sprinkle some salt, chilly powder & chat masala.
• Cover it with the other bread slice which was filled with chutney.
• Serve immediately.

Tips for the recipe - Arrange it just before serving. Or else it makes the bread soggy & less tasty. You can adjust the quantity of ingredients to your taste.

Vegetable cutlet

Ingredients
Group I

• Mixed vegetables of your choice (chopped into small pieces) - 1/2 cup (boiled by adding little salt)
• Potatoes - 2 (Skin peeled & boiled by adding little salt)
• Chat masala -1 1/2 tsp
• Onions - 1 (chopped)
• Ginger - 2 tsp (grated)
• Green chillies - to taste (chopped)
• Coriander leaves - handful (chopped)
• Curry leaves - few (chopped)
• Handful of bread crumbs
• Salt to taste

Group II

• Bread crumbs - 1 cup
• Egg white - 1
• Oil for deep frying

Method

• Mix all the group I ingredients together & make it into small desired shape.
• Dip the shaped cutlet in the egg & then roll it in the bread crumbs to get it coated well.
• Now deep fry it on medium flame till it turns golden brown.

Tips for the recipe

• Instead of egg white you can also use flour batter to dip the cutlets (2tbsp corn flour + little water).
• Instead of bread crumbs you can also use corn crumbs to coat the cutlet.
• I have added a handful of spinach(half boiled) in my cutlet. If you are adding spinach take care that you squeeze out the water completely before adding it to the mixture or else it may spoil the thick consistency of your mixture.
• The mixture should be thick enough to hold its shape or else it will get split in the oil while frying.

Chicken Tikka Masala

Ingredient

• Chicken tikka 
• Tomato - 2 medium or big size
• Cream - 4-5 tbsp
• Ginger- garlic paste - 2 tsp
• Onion - 1/2 medium or small size (chopped)
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Garam masala - 1/4 tsp
• Orange food color - 1 or 2 pinches
• Tomato sause - 1 tsp
• Oil - 1-2 tbsp

Method

• Boil the tomatoes with little water & allow it to cool completely. 
• Now grind it & make a puree. Keep it aside.
• Heat oil in the pan & add the ginger garlic paste. Fry till the oil separates.
• Now add the onion & fry well.
• Pour in the tomato puree.
• Then add the masala powders (cumin powder, coriander powder, garam masala powder) food color & the sause.
• Mix well & add the chicken pieces.
• When the masala gets thicken, add the cream & mix well.
• Remove from fire & serve it as a side dish for rice & roti varieties.

Tips for the recipe - Whipping cream tastes good than half & half for this recipe. If you are using half & half, add 1/2 cup for this recipe. If you want to prepare lesser quantity of tikka masala, correspondingly reduce the quantity of tikka pieces.

Eggless chocolate cake with cherry

Ingredients

• Self rising flour- 1 cup
• Brown sugar - 2/3 cup
• Unsweetened cocoa powder - 1/4 or 1/2 cup
• Refined oil - 1/3 cup
• Lemon juice - 1 tsp
• Vanilla extract - 1/2 tsp
• Water - 3/4 cup
• Spray oil to grease the pan
• Whipped cream - 1 1/2  cup 
• Cherry Mixture/Jam - 3/4 - 1 cup 

For the cake

• Mix first 3 ingredients together in the mixing bowl.

• Now add oil & water to the flour & mix till it gets incorporated.

• Add lemon juice & the extract & continue mixing. Take care that you do not mix too much.
• Preheat the oven at 350 degree Fahrenheit for 5 minutes.
• Grease the pan well with spray or oil.
• Pour the batter & bake it for 20 -25 minutes or till it is done.

Simple Test - Gently press the cake using clean hand on the top of the cake. It should spring back. Then your cake is ready.
Put a sharp knife in the cake. When you take it out, it should come out clean. If it comes up with some wet batter, then it needs more baking time.

• After 10 minutes, remove it from the pan & allow it to cool completely.
• Then cover the cake & refrigerate it for few hours. It is not necessary to cut the top of the cake. 
• Now arrange it in the tray. Gently press it (do not press it too hard), you can also cut the cake & arrange it if needed. It should be evenly placed as shown in the picture.(You can also directly bake it in the square or rectangular baking dish).

• Apply the cream evenly on the top of the cake.

• Spread the cherry mixture on the cream. 

• Cover & chill the dessert. Scoop the dessert from the sides & serve chill.

Tips for the recipe - I like to have little bitter taste in my chocolate cake. so i have added half a cup of coco powder. If you don't like to have bitter taste then you can reduce the coco powder to 1/4 cup. Instead of whipped cream, you can also use sweeten butter or cheese, anything of your choice. Brown sugar is best for this recipe but still you can go ahead with white sugar also. I like to have more cake, medium  cream & less cherries. So I have arranged the cake in the 6 inch length square tray. If you like to have a thin layer of cake then you can go for lengthier tray. Also you can increase the amount of cream if you wish. Take care while adding cherries. Too much of cherries may make your dessert too sweet or sometimes sour. If you don't have self rising flour you can make you own self rising flour at home by mixing & sieving all the following ingredients together.

1 cup of plain flour/All purpose

1 1/2 tsp of baking powder

1/2 tsp of salt

General tips for cakes - If you open the oven too soon, your cake may not rise well due to the change in the temperature.
Using a small sharp knife will loosen the cake from the sides of the pan & then turn the pan upside down to remove the cake gently from the pan.
After removing the cake from the oven allow it to cool for 10 minutes (approximately) & then remove the cake from the pan. Or else cake gets stuck to the pan.
It may also gets stuck even if the pan is not properly prepared.
Also do not allow the cake to stay in the pan for a long time. It makes the bottom part of the cake soggy.
After greasing the pan, dust little plain flour before pouring the batter.It helps the cake to come out clean.