Golgappa Shooters

Ingredients: For stuffing 2 packets: Golgappa Puris 4 nos. Medium-sized Potatoes (peeled, boiled and mashed ! cup: "hickpeas (boiled and coarsel# crushed to taste: $lack salt to taste: %ed "hilli po&der ' tbsp: "oriander lea(es ()inel# chopped For the flavoured paani *pple and +ea , nos. $lack+ea bag 2 tbsp: -emon .uice 2/0 ml: *pple .uice 1-2 nos. Mint lea(es ()inel# chopped ,tsp: 3ugar Tomato and celery 2/0 ml: +omato .uice , tsp: +abasco sauce +o taste: 3alt +o taste: $lack Pepper po&der 2 tbsp: -emon .uice , tsp: "eler# ()inel# chopped , tsp: "oriander Guava and mint 2/0 ml: Gua(a .uice +o taste: $lack salt +o taste: $lack Pepper po&der , tsp: "umin seeds po&der Orange and dill 2/0 ml: 4range .uice ,5 tbsp: 6ill ()inel# chopped +o taste: $lack salt +o taste: $lack Pepper po&der ,tbsp: -emon 7uice Mint Chutney , bunch: Mint lea(e +o taste: 3alt +o taste: $lack salt Method: ,. 8or stu))ing, combine mashed potatoes &ith chickpeas, black salt, red chilli po&der and coriander lea(es and mint lea(es. 9eep aside. 2. 8or *pple and +ea paani, bring , cup &ater to a boil, add tea bag and simmer )or , minute. %emo(e the

tea bag and cool the &ater. Mi: in lemon .uice, apple .uice and mint lea(es and re)rigerate to chill. '. 8or +omato and "eler# paani, mi: all ingredients thoroughl# and re)rigerate to chill. 4. 8or Gua(a and Mint paani, combine gua(a .uice, lemon .uice, mint lea(es and black salt. -ightl# roast cumin seeds and grind to a po&der using mortar pestle. Mi: into the gua(a .uice and re)rigerate till chilled. /. 8or 4range and 6ill paani, combine orange .uice, lemon .uice, chopped dill and black salt and re)rigerate till chilled. ;. +o ser(e, break a hole in the golgappa puris and stu)) &ith , tbsp o) spiced potato )illing. 6ip into an# o) the prepared )la(oured paanis and ser(e immediatel#.

Spiral Cone Chaat recipe

Ingredients 8or cones , kg<)or dusting: Maida ,/0 gms: *mul Ghee +o taste: 3alt 8or )r#ing: 8ortune %e)ined 4il +o be mi:ed into a )illing 4nos. Medium-sized Potatoes (peeled, boiled and diced ! cup: "hickpeas (boiled 4 tbsp: 3aunth chutne# ' tbsp: Green chutne# ' tbsp: *mul "urd ,=' cup: 4nion ()inel# chopped ,=' cup: +omato ()inel# chopped , tbsp: "haat masala ' tbsp: "oriander lea(es ()inel# chopped For Saunth Chutney 5 cup: +amarind Paste 5 cup: 7agger# (grated 5 tbsp: %amde( %ed "hilli po&der 5 tbsp: %amde( 6r# Ginger po&der > tbsp: %amde( "umin po&der > tbsp: %amde( $lack Pepper po&der 5 tsp: $lack salt 5 tbsp: "umin seeds (roasted and crushed For Green Chutney , bunch: "oriander lea(es , bunch: Mint lea(es ,0-,2 nos. Green "hillies 2 piece: Ginger +o taste: 3alt

Method ,. "ombine maida, ghee, salt in a glass bo&l and knead to a semi sti)) dough using &ater. 2. 6i(ide the dough into roundels. 3hape each roundel into a chapati, using minimal )lour )or dusting. '. ?sing a kni)e, cut into thin long strips. 4. %oll these strips around the cone mould like a coil, starting )rom the pointed end to&ards the broader end, till the entire cone is uni)orml# co(ered &ith the strips. 3eal &ell to ensure that it doesn@t open. /. 8ollo& the same procedure )or the remaining dough. ;. Aeat oil in a deep kadhai and deep )r# the cones till the# turn golden bro&n in colour. 6rain on absorbent paper. 1. 4nce the cones ha(e cooled a bit, shake them o)) the cone mould. 9eep aside. 2. "ombine all the ingredients )or the )illing. B. 8or saunth chutne#, in a )r#ing pan, combine tamarind pulp &ith > cup &ater and bring to a boil. Mi: in .agger#, red chilli po&der, dr# ginger po&der, cumin po&der, black pepper po&der and black salt. Mi: &ell and cook till .agger# dissol(es and chutne# is thick. ,0. 3train the mi:ture and mi: in crushed roasted cumin. 9eep aside. ,,. 8or green chutne#, combine the coriander, mint, green chillies, ginger and salt and grind to a smooth paste. *dd a little &ater i) reCuired. ,2. +o ser(e, )ill prepared )illing into cones, top &ith saunth chutne# and green chutne# and ser(e.

Chocolate Mousse Recipe Ingredients 4 ,=2 ounces bitters&eet chocolate, )inel# chopped 2 tablespoons (, ounce unsalted butter, diced 2 tablespoons espresso or (er# strong co))ee (I used deca) espresso )rom a local 3tarbucks , cup cold hea(# cream ' large eggs, separated , tablespoon sugar (4ptional %aspberries and e:tra &hipped cream Method , Dhip the cream to so)t peaks, then re)rigerate. 2 "ombine the chocolate, butter, and espresso in the top o) a double boiler o(er hot, but not simmering, &ater, stirring )reCuentl# until smooth. %emo(e )rom the heat and let cool until the chocolate is .ust slightl# &armer than bod# temperature. +o test, dab some chocolate on #our bottom lip. It should )eel &arm. I) it is too cool, the mi:ture &ill seize &hen the other ingredients are added. ' 4nce the melted chocolate has cooled slightl#, &hip the egg &hites in a medium bo&l until the# are )oam# and beginning to hold a shape. 3prinkle in the sugar and beat until so)t peaks )orm. 4 Dhen the chocolate has reached the proper temperature, stir in the #olks. Gentl# stir in about one-third o) the &hipped cream. 8old in hal) the &hites .ust until incorporated, then )old in the remaining &hites, and )inall# the remaining &hipped cream. / 3poon or pipe the mousse into a ser(ing bo&l or indi(idual dishes. I) #ou &ish, la#er in )resh raspberries and &hipped cream. %e)rigerate )or at least 2 hours. (+he mousse can be re)rigerated )or up to a da#. 3er(es /-2, depending on the size o) the ser(ings.

CAKE

Easy Orange Cake Recipe

4 eggs 1 1/2 cups sugar 1/2 cup vegetable oil 2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup fresh orange juice zest from 1 or 2 oranges 1 teaspoon vanilla

Preheat your oven to 3 !" # $1%!" &'( )rease and flour a tube pan( *f using fresh oranges+ zest and juice them( ,ith an electric mi-er or by hand+ beat together the eggs and sugar until thick( )radually beat in the oil( .tir in the flour+ baking powder and salt+ and then the orange juice( /eat until smooth+ and then mi- in the zest and vanilla( Pour the batter into your prepared pan+ and bake for about 4! minutes+ or until the cake tests done( 0llow the cake to cool in the pan for 1 to 1! minutes+ then turn out onto a rack to finish cooling(

Lemon Yogurt Cake

Ingredients
2 1 1/2 cups all-purpose flour 2 2 teaspoons baking powder 2 1/2 teaspoon kosher salt 2 1 cup plain whole-milk yogurt 2 1 1/3 cups sugar, divided 2 3 extra-large eggs 2 2 teaspoons grated lemon zest 2 lemons! 2 1/2 teaspoon pure vanilla extract 2 1/2 cup vegetable oil 2 1/3 cup freshly s"ueezed lemon #uice

For the glaze:

2 1 cup confectioners$ sugar 2 2 tablespoons freshly s"ueezed lemon #uice

Directions
Preheat the oven to 3 ! degrees #( )rease an % 1/2 by 4 1/4 by 2 1/23inch loaf pan( 4ine the bottom with parchment paper( )rease and flour the pan( .ift together the flour+ baking powder+ and salt into 1 bowl( *n another bowl+ whisk together the yogurt+ 1 cup sugar+ the eggs+ lemon zest+ and vanilla( .lowly whisk the dry ingredients into the wet ingredients( ,ith a rubber spatula+ fold the vegetable oil into the batter+ making sure it5s all incorporated( Pour the batter into the prepared pan and bake for about ! minutes+ or until a cake tester placed in the center of the loaf comes out clean( 6eanwhile+ cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mi-ture is clear( .et aside( ,hen the cake is done+ allow it to cool in the pan for 1! minutes( &arefully place on a baking rack over a sheet pan( ,hile the cake is still warm+ pour the lemon3sugar mi-ture over the cake and allow it to soak in( &ool( #or the glaze+ combine the confectioners5 sugar and lemon juice and pour over the cake(

Black Forest Cake

Ingredients
2 1 cup milk 2 1 tablespoon vinegar 2 1 3/% cups all-purpose flour 2 2 cups white sugar 2 3/% cup unsweetened cocoa powder 2 1 teaspoon baking powder 2 2 teaspoons baking soda 2 1/2 teaspoon salt 2 2 eggs 2 1/2 cup vegetable oil 2 1 cup strong brewed coffee, cold 2 1 teaspoon vanilla extract 2 2 1 21 ounce! can cherry pie filling 2 1/2 cup cherry li"ueur

Directions
1( &reheat oven to 3'( degrees ) 1*' degrees +!, -rease and flour two . inch cake pans,
/ake sour milk by combining milk and vinegar, 0et aside,

2( 0ift together the flour, sugar, cocoa powder, baking soda, baking powder and salt, 0et
aside, 1n a large bowl, whisk together the eggs, oil, coffee and vanilla, 0tir in the sour milk, -radually beat in the flour mixture, mixing #ust until incorporated,

3( &our batter into prepared pans, 2ake in the preheated oven for 3( minutes, or until a
toothpick inserted into the center of the cake comes out clean, 3llow cake layers to cool completely before filling,

4( 4o make the cherry filling5 +ombine the cherry pie filling and cherry li"uor, 6efrigerate
cherry mixture until chilled, then fill cake,

Finally, I found it!

0 moist yellow cake recipe( $0ctually+ * asked for it(' * have been on the hunt for a moist yellow scratch cake recipe since * started this site( *7ve tried several in the past+ like the /utter &ake recipe from 8he &ake /ible $a great baking resource+ by the way'( 0nd+ while the taste was really good+ *7ve been having a time trying to get the recipe to come out as moist as * like( *

finally came to the conclusion that it must be my gas oven that7s the problem( 0t least+ that7s what *7ve been telling myself( .o+ the hunt was on( *t was a short search that began and ended with my friend7s mom( .he used to own a bakery and made the yummiest cakes( .o+ * thought * would ask the pro for help( 0nd+ *7m so glad * did( *t was yellow and moist+ but mostly delicious( 8hanks for the recipe+ .hirley9 * guess *7ll have to come up with another reason to trade my gas oven in for an electric one( :ere7s the recipe; Moist Yellow Cake 1 cup $2 sticks' of butter $room temperature' 2 cups of sugar 4 eggs $room temperature' 3 cups of sifted self3rising flour $,hite 4ily' 1 cup of whole milk $room temperature' 1 teaspoon pure vanilla e-tract $6c&ormicks' 1/2 teaspoon butter flavoring 2 &reheat oven to 3'( degrees, 2 -rease and flour 3! . inch cake pans, 2 7sing a mixer, cream butter until fluffy, 2 3dd sugar and continue to cream for about * minutes, 2 3dd eggs one at a time, 2eat well after each egg is added, 2 3dd flour and milk alternating to creamed mixture!, beginning and ending with flour, 2 3dd vanilla and butter flavoring to mix8 until #ust mixed, 2 9ivide batter e"ually into three cake pans, 2 :old each layer about 3 inches above your counter and carefully drop the pans flat onto
counter several times to ensure release of any air bubbles, 4his will help you have a more level cake,

2 2ake for 2' ; 3( minutes depending on your oven! until done, 2 +ool in pans for ' ; 1( minutes, 2 6emove and immediately wrap each layer in plastic wrap to seal in moisture, +ool
completely on wire racks,

2 <nce cooled, you are ready to assemble your cake, Heres a little trick to add moisture into your layers: 2 +ombine 1 cup of sugar and 2 cups of water, 2 2ring to boil and boil for approximately 3 minutes, =et cool, 2 &our li"uid into a spray bottle or pouring bottle,

Cake assem ly: 2 7nwrap first layer and using a serrated knife, level off the top of your cake, 2 &lace layer onto your dish, 4ake a straw and poke holes into the layer, 7sing your spray
bottle, spray top of layer several times8 enough to give it a little moisture, 2e careful ; don>t add too much,

2 3dd a layer of frosting to your bottom layer, 6epeat on second and third layers, 2 )rost the sides, Easy Buttercream Frosting 1 cup $2 sticks' butter $room temperature' 1 teaspoon pure vanilla e-tract 1 1b( 1!< powdered sugar 133 teaspoons milk+ half and half or cream 2 7sing a mixer, cream softened butter and vanilla until smooth, 2 3dd sugar gradually, allowing butter and sugar to cream together before adding more, 2 1f you want your frosting a little creamier, add a teaspoon of milk at a time and beat on
high until you get the right texture,

2 4hen, #ust use icing colors to tint the frosting the color of your choice, 8his is usually just enough for a 23layer cake+ so * would recommend doubling this for a three3 layer( /ut+ * like a lot of frosting

Sweet Corn Soup

1( *n a small bowl mi- 1/4 cup of water and cornflour+ keep aside( 2( :eat a large pot on medium high heat+ add oil( 3( 0dd corn+ cabbage+ carrots+ cauliflower and green beans+ saute for 132 minutes( 4( 0dd cream .tlye corn and salt+ mi- well( ( 0dd water and mi- well+ bring it to boil( =( &ook for to % minutes on medium heat( 1( 0dd cornstarch and water mi-ture to soup( %( 0dd sugar+ chopped cilantro and soy sauce cook for 2 more minutes( >( .erve hot(

Sweet Corn Soup

2 *n a small bowl mi- 1/4 cup of water and cornflour+ keep aside( 2 :eat a large pot on medium high heat+ add oil( 2 0dd corn+ cabbage+ carrots+ cauliflower and green beans+ saute for 132 minutes( 2 0dd cream .tlye corn and salt+ mi- well( 2 0dd water and mi- well+ bring it to boil(

2 &ook for

to % minutes on medium heat(

2 0dd cornstarch and water mi-ture to soup( 2 0dd sugar+ chopped cilantro and soy sauce cook for 2 more minutes( 2 .erve hot( 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 ?ecipe of #ish 6oilee !ngredient "ame #nit $uantity &ardamom number 3 coconut milk

coriader powder tsp 1 curry leaves springs 2 #ennel seeds

pinch fish grams 1!!! garlic cloves number

2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2

)inger number 1 )reen &hillies number 4 lime number 1 oil coconut tbsp 2 onion number 1 pepper powder tsp 1 salt

as needed turmeric powder

2 2 tsp 2 1/2 @irections A :ow to make #ish 6oilee *n a bowl add turmuric+salt+pepper powder+ lime juice+oil mi- well then add fish pieces miwell again keep a side( to make coconut milk+ take cocount peel the skin and cut into small pieces and blend into a fine paste then pour one glass of boiling water and keep a side for 3!min+ then filter and take out the milk( #irst in a pan add oil+miranated fish pieces cook for min both the side and keep a side( *n the same pan add oil+murstared+crush some cardamom+ginger+garlic and add+ oinion+curry leaves+green chillies+salt+ cook for few min then add coriander powder+feenel powder+ coconut milk 1/2 the Buantity+ mi- well and bring it boil then add fish pieces if reBuired add salt+ then a tamatoes cut+ cook for 2min+ then add the another 1/2 of coconut milk bring to boil cook for 3min and switch off the flame serve with rice(