Glucose biscuit chocolate cake recipe

When you think of healthy cakes, you might be imagining dry, cardboard-like, hor rid lumpy, colourless loaves. But hang in there. Today we bring you an unusual cake recipe, made from your favourite tea-time sna ck glucose biscuits. All smiles now? We have more good news for you - this cake doesn't require baking. You can prepare this recipe for unexpected guests and yo u're rushed for dessert, or when you simply have a sweet craving to satisfy. So, here's a recipe for a convenient, delicious, and healthy glucose biscuit chocol ate cake. Ingredients - 12 glucose biscuit - 1/4th cup of skimmed milk - tablespoon of coffee powder - 2 tablespoon of unsalted light butter - 4 tablespoon of sugar substitutes - 1 tablespoon of cocoa powder Method 1. Take a bowl and pour in milk and coffee powder. Whisk it well. 2. Now dip each glucose biscuit in the coffee and milk mixture and place them on top of each other. 3. Now whisk together cocoa powder, sugar and butter. Apply this mixture with a brush on all sides of the glucose biscuit layer. 4. Refrigerate it for an hour or two, until it is hard and firm. 5. Cut into manageable slices and serve! Recipe: Tamato sev sabzi Shivangani Sandeep Dhawan, TNN | Jul 28, 2013, 12.00 AM IST 2 comments Tweet Share More A A Recipe: Tamato sev sabzi Recipe: Tamato sev sabzi This is a famous dish of Jamnagar which is relished by many. It's a simple and q uick dish to make especially when you're running out of time. The tangy taste of tomatoes and the spicy blend of sev give a perfect taste to t his dish. You can make it to serve with hot rotis, parathas, steamed rice or eve n with khichdi. Ingredients: 250g tomatoes, chopped in small cubes 4-5 garlic cloves, crushed or chopped 2-3 green chillies, chopped finely 100g thick sev 2tbsp oil 2tsp cumin seeds

1tsp turmeric powder 2tsp chilli powder 2tsp coriander powder 1tsp asafoetida 10g jiggery Salt to taste Method: - In a pan heat the oil and add the asafoetida powder and cumin seeds, let them putter. Add the garlic and green chillies. - Once they start spluttering add the tomatoes and chilly powder with a glass of water (water can be added as required - more or less) - Add the jiggery, coriander powder, turmeric powder and salt. Cover the pan til l the jiggery melts completely. Stir occasionally. - Once the jiggery is blended add the sev and stir. Let the concoction be on the liquid side, like gravy. The sev will absorb the water but if you want the mixt ure to be on the gravy side you can add extra water. The tomato sev sabzi is ready. Serve hot, garnished with coriander leaves. Red velvet cupcake with a healthy twist Renita Tisha Pinto, Health Me Up | Jul 31, 2013, 12.00 AM IST 1 comments Share More A A READ MORE Priya Kathpal|Velvet|the middle|cake|Cake recipe Red velvet cupcake with a healthy twist Red velvet cup cake with a healthy twist (Thinkstock photos/Getty Images) If you want to indulge in a slice of delicious and tempting red velvet cake, try out this healthy classic red velvet cup cake recipe by Priya Kathpal - Nutritio nist at Birla Research & Life sciences, Mumbai. Number of servings - 24 Ingredients 1 cup egg white 3/4 cup sugar 1-cup red beets, no salt, pureed 1 cup whole wheat pastry flour 1/2 cup ground almonds 2-teaspoon baking powder 2-teaspoon cocoa powder 1/3 cup buttermilk 1/4 teaspoon salt

Method: 1. Preheat the oven to 175 C. Fill 24 muffin cups with cupcake liners. 2. Combine the egg whites and sugar in a bowl, then beat at medium speed with a hand mixer for 2 minutes. Add pureed beets and buttermilk, stir to combine. 3. In a separate bowl, combine the baking powder, whole-wheat flour, ground almo nds, salt, and cocoa powder. Add to wet ingredients and mix to combine. 4. Divide the batter among the muffin cups and bake until a toothpick inserted i n the middle of a cupcake comes out clean, this takes 18 to 20 minutes. 5. Allow to cool in the pans for 10 minutes, then remove and cool completely on a wire rack.

Gobi Manchurian Also known as Cauliflower Manchurian, this one is a delicious 'Indo-Chinese' app etiser. Gobi Manchurian is the result of the reworking of Chinese cooking and se asoning techniques to suit Indian tastes. They are prepared in two stages, the first stage requires preparing a spiced cor n flour batter, and cauliflower florets are then dipped in it and are deep fried . In the second stage, the deep fried florets are sauted with chopped onion, caps icum, garlic, etc in soy and chili sauce. There are two different variants of it , dry and with gravy. Unlike the gravy version, the dry gobi manchurian makes a great party snack. This dish is quite close to my heart as its one of my Dad's favorite dish. He lo ves my Gobi Manchurian a lot. I have included a detailed recipe of this amazing dish. I hope you enjoy making and eating it. Ingredients: For Frying Cauliflower florets/Gobi, small sized: 15 nos Corn flour: 3 tablespoons All-purpose flour/ Maida: 5 tablespoons Egg: 1 whole Water: 2 tablespoons Black pepper powder: 1 teaspoon Salt to taste Oil for frying For Manchurian Sauce Spring onions, chopped: 1/2 cup Onions, Cubed: 1/2 cup Capsicum/Green Bell Pepper, Cubed: 1/2 cup Garlic, finely chopped: 1 tablespoon Ginger, finely chopped: 2 teaspoons Green chillies, finely chopped: 2 teaspoons Corn flour: 1 tablespoon Water: 1 cup Tomato ketchup: 1 tablespoon Red chilli sauce: 1 teaspoon

Soya Sauce: 1 teaspoon Cooking oil: 1 tablespoon Salt to taste Method: Heat oil in a wok or a pan, while the oil gets heated, mix the corn flour, e gg, all-purpose flour /Maida, pepper and salt in water. Now the cauliflower florets till all the florets get coated with the flour m ixture. Then fry in oil (5 at a time) until golden brown. Remove from oil and dr ain in paper towels. Keep aside. For making the sauce, mix the corn flour with 1/4 cup of water. Add soya sau ce, ketchup, chilli sauce and salt. Heat oil in a wok or frying pan on high heat . Add garlic, ginger, green chillies, onion and capsicum/green bell pepper sti r fry for a few seconds. Now add the corn flour mixture to the above and cook fo r a few minutes until the corn flour is cooked and the sauce become thick. You c ould now turn off heat. Toss the fried cauliflower with the Manchurian Sauce and serve. Garnish with spring onion leaves. Serve Hot!

Mango Cake This summer when my husband and I went for grocery shopping, we got excited seei ng the variety of mangoes at the store and bought a lot... the mangoes started g etting ripe and we were not able to finish them. My husband suggested I should t ry making something out of these mangoes. That's when I got an idea of baking a cake with it. Though I did it for the first time, found that it wasn't a bad ide a. We enjoyed it..... Ingredients All-purpose flour (Maida): 2 cup Ripe Mango, pureed: 1 cup Baking powder: 2 teaspoons Baking soda: 1 teaspoon Butter: 200 grams Sugar, granulated: 1 cup Vanilla/Mango essence: 1 teaspoon Eggs: 3 nos Milk: 2 tablespoons Preparation Preheat oven to 180 degrees celcius. Grease the cake tin with butter. Sieve together flour, baking powder, baking soda and salt Cream butter and sugar together in a bowl till light, then add pureed mangoe s, vanilla essence and mix well. Beat eggs with a hand blender till light and fluffy. Add one third of the flour mixture to the mango mixture. Add one third of th e beaten eggs and mix very slowly. Again add one third of the flour and one third of the eggs and mix. Finally add the remaining flour and the remaining eggs and mix well. You cou ld now add milk to correct the consistency of the batter. Transfer the batter into the prepared tin and place it in the preheated oven . Bake at 180 degrees Celsius for about 30 minutes.

Check if it is done by inserting a skewer. If it comes out clean it is done. Turn over onto a rack and cool before slicing. Note: For best results, make sure the mangoes are not overripe. Banana Kofta Fry Ingredients: 6 raw bananas 1-2-tbsp haldi powder 1/2-tbsp garam masala powder 3 tbsp green chilli paste 3 tbsp cornflour 2 cups fresh coriander leaves, washed Salt to taste For the filling: 100 7-8 3-4 1/4 gm cheese, grated almonds, powdered cardamom pods, powdered tsp nutmeg, powdered

For the chutney, to be ground together: 1 cup grated coconut 50 gm peanuts 4-5 green chillies 1 cup coriander leaves 2 tbsp sugar 2 tsp cumin seeds, roasted 2 tsp roasted peanuts Lemon juice Salt to taste Corn Poha Ingredients 1 kg cobs of corn 100 gm poha 50 gm peas 3-4 green chilies 3 tsp oil 1 tsp lemon juice 1 pinch asafoetida 1 1/2 tsp cumin seeds 2 tbsp grated coconut 1 1/2 cup coriander leaves Sugar Salt to taste Method Boil the corn cobs in a pressure cooker. Remove the corn seeds. Soak poha in water. Boil the peas. Drain and squeeze out water from poha.

Warm the oil in a frying pan make baghar with cumin seeds, add a pinch of as afetida. Add boiled corn, poha, salt, sugar, lemon juice and coriander leaves. Mix well for 10 minutes. Garnish with boiled peas and grated coconut. Matar Paneer

Ingredients: 4 potatoes 200 gm paneer and peas 2-3 tbsp refined oil 1 pinch asafoetida 1 tsp cumin seeds 1/2 tsp turmeric powder 1/2 litre water 4 tomatoes 1 tsp coriander powder Method: Wash the potatoes, peas and tomatoes with water. Prepare tomato puree from four tomatoes. Put 2-3 tablespoons of oil in the pan. After about 5 minutes, when the oil is heated add a pinch of asafoetida and 1 teaspoon of jeera. Add diced potatoes in the pan. After the potatoes have been fried, add tomato puree to the pan. Add 1/2 teaspoon of turmeric and 1 teaspoon of coriander powder. Add salt an d chopped chillies according to taste. Add about 200 grams of matar (peas) and paneer. Mix the ingredients properly . Add about 1/2 litre of water in the pan. Cover the pan and cook till potatoes become tender. Garnish with fresh coriander leaves and serve hot. aloo gobi

Ingredients: 500 gm cauliflower 4 potatoes 2-3 tbsp refined oil 1 pinch asafoetida 1 tsp jeera 1/2 tsp turmeric powder 1 tsp coriander powder 500 ml water Method Wash the cauliflower and potatoes carefully. Pour at least 2-3 tablespoons of refined oil to the pan. Wait for about 5 minutes for the oil to heat.

Add a pinch of asafoetida and jeera. Wait for the jeera to turn brown. Add diced potatoes to the pan. After about five minutes, add neatly sliced cauliflower. Add salt and sliced chillies, according to taste. Add turmeric and coriander powder. Mix the ingredients properly and place a cover on top of the pan. Garnish with fresh coriander leaves and serve hot. hara bhara kabab Ramanunni Nair Ingredients: 1 carrot 50 gm beans 50 gm cauliflower 250 gm potatoes, boiled and grated 50 gm coriander leaves, finely chopped 4 green chillies, finely chopped 50 gm mint leaves, finely chopped 2 tsp chaat masala 2 tsp garam masala 1/2 cup thick spinach puree 250 gm bread crumbs 100 gm corn flour Salt to taste Method: Pour a glass of water in a vessel and add all vegetables except potatoes in it. Boil for 5-10 minutes and drain the water. Finely chop the vegetables and keep them aside. In a separate bowl, take the grated potato and add finely chopped coriander, mint leaves, chaat masala, garam masala and salt to taste. Mix it well. Add spinach puree and mix it well. Add bread crumbs and corn flour. Make small balls and stuff them with the vegetable mixture prepared earlier. Flatten them. Heat 100 gm ghee in a frying pan. Fry the tikkis by flipping both sides until golden brown. Garnish with coriander leaves and serve hot with tamarind or green chutney. jain malai kofta Ingredients: For the koftas: 4 raw bananas, boiled and mashed 1 tsp green chilli paste 1 tsp garam masala powder 1 tsp sugar Juice of 1/4 lemon 1 tbsp corn flour 1 tsp dry ginger powder Salt to taste

For the filling: 1 cup grated paneer 1/4 cup boiled American corn 1/2 capsicum 1/4 cup coriander leaves 2 tbsp cashew nuts and raisins (optional) 1 tsp green chilly paste 1tsp garam masala powder 1 tsp sugar Juice of 1/2 lemon Salt to taste For the gravy: 500 gms tomatoes, boiled 1/2 cup boiled bottlegourd 1/2 cup boiled cabbage 1 tsp dry ginger powder 1 tsp chilly and mint paste 1 cup water 1/2 cup malai Salt to taste 2 tbsp oil To be ground together for the masala paste: 1 tbsp coriander seeds 1 tsp cumin seeds 3 tbsp cashew nuts 2 pieces cinnamon, cloves and cardamom 1/4 cup grated fresh coconut 2 tbsp red chilly powder 1 tsp garam masala powder 2 tbsp sugar Method: For koftas, add all the listed ingredients and mix well. For the filling, add all the ingredients and mix well. Take small portions of the kofta mixture and stuff the filling inside. Make small oval shaped koftas and keep aside. For the gravy, mix tomatoes, bottle gourd and cabbage and blend well with on e cup water. Pass it through a sieve and then add all the other ingredients and keep asid e. Heat oil in a pan and add the masala paste and saute it. Add the gravy and allow it to cook for five to seven minutes. Arrange the koftas in a serving dish and pour the hot gravy on just before y ou serve.

For the gravy: 500 gm dry peas 1-tsp cumin seeds 1 tbsp butter 1 pinch soda 1/2 cup tomato pulp

Salt to taste Method: For kofta: Wash, clean the bananas and boil them in a pressure cooker. Peel the skin and mash them. Add haldi powder, garam masala, green chilli paste, salt and corn flour. Mak e 20-22 equal sized balls. Set aside. Mix the cheese, nutmeg powder, almond powder and cardamom powder. Make small er balls of this filling. Wet your palms. Press a banana ball in your palm and place a filling ball in to the flattened banana ball and round it up. Deep-fry the round balls in oil. For curry: Cook the peas by adding a pinch of soda in the water. Cook till very soft. Grind in the mixer. Melt butter in a pot. Add cumin seeds. Pour in tomato pulp. Mix crushed peas, salt and boil. Add ground paste. Cook for five more minutes and add more water if needed. Just a few minutes before serving, add the koftas. Sprinkle the remaining coriander on top. Serve warm. Rava Bhajiya - recipe by raji ramakrishnan submitted on 03-01-2012 (Semolina Fritters, Rava Pakoda) This recipe is not mine but still sharing with you as I like it very muc h. This in one from the tamil tv channel I saw it partially. Hence could not un derstand the exact measurement of the ingredients. I tried it with my own measur ements and came out well. Thanks to the lady for sharing the same in TV. This is dedicated to her. If she happens to see the simpleindianrecipe.com site, I requ est her to correct the measurements, if it is wrong. Ingredients Roasted rava - 1 cup Plain rice powder - 1 cup Gram flour(besan) - cup Green chilli (chopped) - 1 Onion (chopped) - 1 big Coriander leaves (chopped) - 1 cup Hing powder (Asafoetida) - a pinch Oil - 3 tsp Oil - for frying Water - as needed Salt - to taste Method 1. Mix the rava, rice powder, gram flour, salt, asafoetida, green chilli and oni on. 2. Heat a kadai and pour 3 tsp oil in it. When it becomes hot, pour it in the ra va mixer. Mix well again. 3. Pour enough water to make a dough. Keep aside for 10 minutes. 4. After ten minutes mix well again. Take a small portion and fry it in hot oil. Deep fry till golden brown.

5. Enjoy with sauce or chutney as a nice tea time snack. Variation You can mix cabbage, carrot, beans etc. along with onion.