Veg momos

Ingredients: 

3/4 all purpose flour/ maida
Water as needed
3/4 tsp salt
2 tsp oil 

For stuffing

1 cup finely chopped cabbage
1/4 cup finely chopped carrot
1 tblsp finely chopped garlic
4-5 spring onion sprigs
1/4 tsp sugar
1/2 tsp pepper (black)
1 tsp soya sauce
1/2 tsp salt
1 tblsp oil 

Method

1. Mix flour, salt and oil in a bowl and add water to make a smooth pliable dough. Just like our poori dough. Keep aside covered.
2. Heat a pan with oil, add garlic, and finely chopped white part of the spring onion. Give a stir in high flame. Add the chopped veggies, sugar and fry in high flame for a minute.
3. Add salt, pepper, soy sauce and mix well. Lastly add finely chopped green part of the spring onion and mix for a minute in medium flame. Switch off and keep aside.
4. I rolled the dough into a big disc and used a big lid to cut into smaller discs. After that I again roll to make it more thin. Keep some stuffing we prepared in the middle.
5. Fold it to make momo shapes. Steam it in a steamer spaced properly, for 5 minutes.
6. Serve hot with hot chilli sauce or you can try this tomato garlic dip.

CHOCOLATE ANGEL CAKE

Ingredients:

1/4 cup Cocoa Powder
1/4 cup Hot Water
1 1/2 cup Granulated Sugar
3/4 cup Fine Wheat Flour (Maida)
1/4 tsp Salt
100 g butter
1 tsp Cream of Tartar

How to make chocolate angel cake:

• In a bowl mix cocoa powder and hot water and keep aside.
• Preheat the oven at 350F
• In a separate bowl sift together flour, 3/4 cup sugar, salt and keep aside.
• Beat the Butter till foamy and then add cream of tartar.
• Beat till the mixture forms peak.
• In the egg mixture add the remaining sugar.
• Now then gently add half the sifted flour.
• When completely mixed add the remaining half of flour.
• Now pour some of this mixture in the cocoa powder mixture and stir well.
• When done pour this egg cocoa mixture back to the remaining egg flour mixture.
• Mix lightly.
• In an ungreased dish pour this mixture.
• Bake this dish for 50 minutes or till the tooth pick comes out clean.
When baked completely let it cool.
• Then with the help of a knife invert it on a plate.
• Serve it with fresh berries and vanilla ice cream.

STRAWBERRY CAKE

Ingredients:

1 cup white sugar
100 g butter
1 3/4 tsp baking powder
1 cup icing sugar
1/2 cup milk
1/2 cup frozen strawberries
1 vanilla pudding cup
1 1/2 cup all purpose flour
1/2 cup butter
2 tsp vanilla extract

How to make strawberry cake:

• Start by thawing the frozen strawberries in one cup of powder sugar.
• In a separate bowl beat together sugar and butter until creamy.
• Add in the butter one at a time and then finely pour in the vanilla pudding.
Add the thawed strawberries.
• Stir in the flour and baking powder to the mixture and mix well.
• If the batter is thick add in the milk so that the batter gets a little smooth.
• Preheat the oven to 350 degrees F or 175 degrees C.
• Grease and flaw a 9X9 inch pan.
• Pour the prepared batter into the 9X9 inch pan and bake for 30-40 minutes till a knife inserted into the centre of the cake comes out clean.
• To check if the cake is done or not see that the cake sprints back to the touch.

Farali Samosa

1 cup moraiya flourFor outer layer:


1 tea spoon oilSindhav salt to taste
Oil for frying


For stuffing:


2 - 3 boiled potatoes
2 tea spoon oil
1/4 tea spoon cumin seeds
Sindhav salt to taste
3 - 4 green chilies - crushed
1/2 tea spoon red chilly powder
1/2 tea spoon lemon juice
1 table spoon sugar
1/2 tea spoon sesame seeds
1/4 tea spoon roasted cumin powder

Serve With:


Curd/ Tomato Sauce 

Method to make Farali Samosa:

For outer layer:

• Mix all the ingredients of outer layer and make a dough like rotti from it, keep a side covered.

For stuffing:

• In a pan add oil and then add cumin seeds. When seeds crackles add sesame seed and green chilly, now add boiled potato and mix well. 
• Add salt, cumin powder, lemon juice, red chilly powder and sugar to it.
• Cook for 2 - 3 minutes. Remove from flame and sprinkle coriander to it. 
• Let it cool at room temperature.

For Farali Samosa:

• Make small balls from dough and roll a rotti from it. Divide it in to 2 parts and stuff potato stuffing in it. Wet the sides and make cone shaped samosas from it. Repeat the process for rest.
• Heat oil in a pan and fry samosa in it till light pink.
• Drain them on a absorbent kitchen towel..
• Hot and tangy Farali Samosas are ready to eat.

MANGO CUSTARD

Ingredients:

1 cup Skimmed Milk
1 tsp Coconut extract
3 tbsp firmly packed Brown sugar
2 cup Ripe Mangoes, chunks
1 tsp Lemon juice
1/4 cup Cornstarch

How to make mango custard:

• Combine mango chunks, lemon juice and coconut extract and blend until smooth.
• In small saucepan, combine remaining ingredients.
• Mix until cornstarch is dissolved.
• Stir in mango mixture.
• Cook over medium heat, stirring constantly, until mixture comes to a boil.
• Continue to cook and stir for 2-3 minutes.
• Transfer into a bowl and let it cool.
• Chill thoroughly.
• Add some mango chunks before servng

MANGO PUDDING

Ingredients:

400 ml Fresh Milk
250 ml Ice Water
250 gms Whipping cream
40 gms Gelatine Powder
300 gms Mango Puree
300 ml Water
20 gms Butter
Coconut Powder
200 gms Sugar

How to make mango pudding:

• Mix gelatine powder, sugar and water, stir well and bring to boil till sugar dissolves in water.
• Add in grease keep aside.
• Stir and mix well mango puree, ice water, milk, whipping cream and instant coconut powder.
• Mix the sugar solution and puree, stir well.
• Pour the mixture into a desired shape mould.
• Chill well and serve.

COCONUT PUDDING RECIPE

Ingredients:

1/2 tin condensed milk
1/2 cup coconut powder
1 cup sugar
1 cup fresh cream
1/2 tin cherry
1 tsp vanilla essence

How to make coconut pudding:

• Grind sugar.
• Beat cream so as to thicken it.
• Mix condensed milk, coconut powder, sugar and vanilla essence. Pour it in a dish.
• Spread cream on the top.
• Garnish with cherry.
• Refrigerate it for setting and serve chilled.