Melt in the mouth chocolate cup cake

Ingredients for Ganache

Dark chocolate chopped 100 gm
Cream 100 ml

Ingredients for cup cakes

Flour 1 ¾ cup
Baking powder 1 ½ tsp
Baking soda 1 ½ tsp
Salt ½ tsp
Oil ½ cup
Water ¼ cup
Caster sugar 2 cups
Coco powder ½ cup
Eggs 2
Milk 1 cup
Vanilla essence 2 tsp

Ingredients for frosting

Butter 100 gm
Icing sugar 2 cups sieved
Coco powder 2 tsp
Vanilla essence 1 tsp
Milk as required 4 to 5 tbsp

Method for ganache

In a sauce pan scald cream, add to it grated chocolate, remove and keep aside, after 10 minutes, and mix with spatula, put in fridge for 30 minutes.

Method for cup cake

In a bowl add flour, salt, sugar, baking powder, baking soda, oil, vanilla, eggs, milk, warm water, mix all the ingredients, beat for 2 minutes, put in a muffin tray, line with paper cases, bake on 180 degree C for 20 minutes.

Method for frosting

Melt butter mix in coco, vanilla gradually add icing sugar and beat, add milk until piping consistency is okay, fill in piping bag, remove cup cake, fill center of cup cake with ganache, pipe top with frosting, decorate with fondant flowers.

Melt in the mouth chocolate cup cake

Baked Chicken with Baked Potatoes and Broccoli

Recipe By UMME ALI
Ingredients
One whole chicken with cuts
1/2 cup yogurt
1tbs ginger garlic paste
Juice of 1 lemon
1 tbs vinegar
Soya seasonings 1tsp
Food color a pinch
Any good brand tikka masala 1 1/2 tbs
Oil for brushing
Potatoes 4 in big slices
Broccoli one bunch
Method
First of all u put yogurt in the mixing bowl than add ginger garlic paste and all the dry spices in it than mix it well.
Than u put the whole chicken in the bowl and marinate the chicken with the yogurt and spice batter that u made close the lid of your mixing bowl .and leave this marinated chicken in the refrigerator for the rest of the night
After the whole night marination u transfer the chicken with all of it's marination in the greased baking tray than add the potatoes and cover it and put it one oven at 400f for 30 min .after 30 min u remove the cover and bake it till golden brown at the end u put the steamed broccoli in it bake it more 5 min on high temperature.
At the end u remove the chicken and serve it in your favorite serving dish...Enjoy :)

Baked Chicken with Baked Potatoes and Broccoli

Chanay ki Daal Karela (Bitter Gourd)

Ingredients

Karela /Bitter Gourd 1/2 kg
Chanay Ki Dal 1 cup
Oil 1 cup
Onion chopped 2
Tomatoes chopped 3
Ginger paste 1 tsp
Garlic paste 1 tsp
 Fresh Coriander leaves for garnishing
Salt to taste
Red Chilli powder 1 tsp
Haldi 1/2 tsp
Coriander powder 1 tsp
Cumin powder 1/4 tsp
Garam Masala 1/2 tsp

Method

Soak chana dal for 1-2 hours. Then boil in enough water, drain and keep aside. Now prepare Karela by shaving outer skin with the help of knife, removing inner seeds and pulp. Cut into semi circular rings. Apply little salt and keep in sunlight for 20 minutes. Wash in running water under tap. Squeeze and keep aside. Karela is now ready to cook. Now saute onion in oil. Then add ginger garlic paste fry for 1 minutes. Add tomatoes and spices except garam masala and fry for 5 minutes. Now add karela and fry for 5-6 minutes, then add boiled chana dal and cook for 10-15 minutes on medium flame till oil separates out. Sprinkle garam masala and fresh coriander leaves and simmer. Delicious Chnay Ki dal Aur Karela is ready. Serve with hot with Chapati,phulka or white rice.

Chanay ki Daal Karela (Bitter Gourd)

Chocolate Cake Covered with Fondant

Ingredients for Cake

Eggs 4
Sugar 4 ounce 

Flour 3 ounce 

Salt 1 pinch
Coco 1 ounce
Baking powder 1/2 tsp
Melted dark or milk chocolate 2ounce
Milk 4tbsp
For frosting 1cup ganache* (u can use Butter cream or ganache i prefer ganache the icing on your cake (under the fondant) should be as smooth and hard as possible. For this reason, many people really like working with ganache under fondant. You can get it as smooth as glass and it sets up as hard as a rock. thats the reason I like ganache)

Method for Cake

Sift flour,baking powder,salt & coco powder together. In large bowl, beat eggs until soft peaks form,(doubles in volume it takes about 12 to 15 mins if using electric hand mixer). Start adding sugar while beating , lasltly fold in all the remaining ingredients very gently with wooden spoon or rubber spatula. pour into greased 8 inch round pan (lined with butter paper and grease it as well),Run spatula through batter to eliminate any large air bubbles; smooth top. Bake in centre of 350°F (180°C) oven for about 12 to 15 mins or until cake springs back when lightly touched, let it cool on wire rack, cut cake into 2 parts,(moist with 1/4 cup of milk)...then spread half of the frosting Cover it with Second part of cake and spread the remaing ganache.at this stage leave it for few hours. then roll out fondant* cover ur cake. its done

For ganache here is the perfect and very easy recipe of Chocolate Ganache

Cream 1 cup(12 grams/4 oz) 2 cups(250 grams/8 oz) Chocolate any (sweet bitter,dark,milk chocolate or even u can make white ganache with white chocolate same recipe) https://www.facebook.com/video.php?v=651283944982913

Fondant*
Recipe for Marshmallow fondant

  http://www.wilton.com/recipe/Rolled-Marshmallow-Fondant

For detailed intsructions to cover your cake with fondant http://www.wilton.com/decorating/fondant/rolled-fondant.cfm

Chocolate Cake Covered with Fondant

Gajar ki kalakand

Ingredients

Carrot 1 kg
Sugar 1/2 cup
Reduced milk (Khoya) 500 gm 1/2 kg
Almonds and pistachio sliced 1 tbsp each
Orange food color (powder) 1/4 tsp
green Cardamom powder 1tsp
Ghee 4 to 5 tbsp

Method

Peel Carrots and grate it.
Fill a pan with water and add food color and grated carrot to it and boil for 2 minutes.
Drain, cool,
heat ghee add cardamom,fry for few second then add carrots and fry till water dries up compeltly,
then sugar,cook till sugar melts then add KHOYA and cook till this mixture thickens and starts leaving sides.
then pour the mixture in a greased tray and level it.
Sprinkle almonds and pistachio on top and keep it aside for atleast 5 hours or Refrigerate for 2 hours Cut into pieces and serve.

Gajar ki kalakand 

Gajar Gobhi ka Achar

Ingredients

Carrots/Gajar 1 kg thinly julienned
Cauli flower/phool gobhi 1/2 kg
Ginger thinly julienned 50 gms (optional)
Garlic 20 cloves sliced (optional)
Green chillies (optional)
(Apply 2 tbsps of salt and 2 tsp turmeric/haldi on all the vegetables and leave it for 3 to 4 hours then transfer them on a butter paper or muslin cloth lined tray let them dry completly )

Crushed Mustard seeds/Raai dana 4 tbsps
Crushed Coriander Seeds/sookha dhania 4 tbsp
Crushed Red Chilli 3tbsp
Crushed Fennel seeds/sounf 2 tbsp
nigella/kalonji 2 tsp
White vinegar 4 tbsp
Jaggery syrup/gur ka sheera 4 tbsp
Oil 1/4 cup

Method

mix all ingredients well and store in a airtight container .

Gajar Gobhi ka Achar

Meethi Tikya

Ingredients

Flour/Maida 2 cups
Semolina 1/2cup
Ghee 4 tbsp
Castor sugar 4 ounce
Milk ½ cup to ¾ cup
Green cardamom powder 1/2 tsp
till/sesame seed 2tbsp
Desiccated coconut 4 tbsp
Ghee for frying (i hv used oil)

Method

Put all together Flour, Semolina , Ghee , Sugar , Milk , Green cardamom , Desiccated coconut ,,sesame seeds, knead well till it forms into smooth dough but hard dough(and do not add water to knead the dough.),cover n leave it for atleast half n hour, roll dough to a quarter inch thick cut with round cutter, deep fry on a low flame, Fry till light golden on low flame.

Meethi Tikya