Almond Orange Cake with Orange glaze

Ingredients:

• Flour : 50 gm
• Baking powder : 1 Tsp
• Caster sugar : 225 gm
• Ground almond flour : 250 gm
• Butter : 250 gm
• Orange zest : 1 Tbsp
• Eggs : 4

For glaze :

• Fresh orange juice : 80 ml
• Brown sugar : 60 gm
• Toasted almond

Pre-heat the oven at 180° C. Sift flour, baking powder and caster sugar. Then, add almond flour into this and mix well. Whisk butter and zest until it turns pale, then add eggs one by one into this and beat well. Fold in the dry ingredients into the butter mixture. Pour it into the greased pan and bake it for 45 minutes. Then, remove it from the oven and cool it completely. 

For the glaze, boil together the orange juice and brown sugar. Remove it from the fire and cool it. Then, prick the cooled cake and pour the glaze over it.

Paneer Manchurian

Ingredients:

• Paneer : 300 gm
• Chopped onion : 2 big
• Chopped ginger : 1 Tbsp
• Chopped garlic : 1 Tbsp
• Chopped green chilly : 1 Tbsp
• Spring onion : ¼ cup
• Capsicum : 1
• Soy sauce : 2 Tbsp
• Chilli sauce : 1 Tbsp
• Pepper powder : 1 Tsp
• Cornflour : 2 Tbsp
• Water : 2½ cups
• Oil : as rqd
• Salt : to taste

Cut the paneer into small pieces and shallow fry it. Keep it aside. Heat oil in a kadai and add the chopped ginger, garlic and chilly. Saute it for a few minutes. Then, add the chopped onion and capsicum and saute it again for a couple of minutes. Pour soy and chilly sauce into it and combine it. Add the 2½ cups of water along with pepper powder and required amount of salt into this and boil it well. Next, add the shallow fried paneer and boil it for a few minutes. Mix cornflour in ¼ cup of water and pour it into the paneer. When the gravy starts to thicken, remove it from fire and sprinkle with chopped spring onion.

Mulaku Bajji

Ingredients:

• Banana Chilly : 5
• Besan flour : 1 cup
• Chilly pdr : 1 Tsp
• Turmeric pdr : ¼ Tsp
• Asafoetida : ¼ Tsp
• Baking soda : a pinch
• Water : as rqd
• Salt : as rqd
• Oil

Mix all the ingredients into a thick batter, except the chilly and oil. Keep it aside. Then make a length wise slit on each chilly and slowly remove the seeds from it. Heat oil a kadai. Then dip each chilly in the above thick batter and fry well. 

Moist Eggless Chocolate Cake

Ingredients:

• Flour : 1 cup
• Baking powder : ½ Tsp
• Baking soda : 1 Tsp
• Cocoa pdr : 6 Tbsp
• Granulated sugar : ¾ cup
• Vegetable oil : ½ cup
• Coffee : ¼ cup (1 tsp coffee pdr in ¼ cup hot water)
• Milk : ¼ cup
• Yogurt : ¼ cup
• Vanilla essence : 1 Tsp

Pre-heat the oven to 180° C. Grease the cake pan and keep it aside. Sieve all the dry ingredients into a mixing bowl. Make a well in the centre and add the wet ingredients one by one into it. Beat it for a couple of minutes. Do not over beat it. Then, pour it into the prepared cake pan and bake it for 30 to 35 minutes. Remove it from the oven and cool it. 

Caramel Dry Fruit Tart

Ingredients:

For Tart :

• Flour : 1.5 cup
• Powdered sugar : ¼ cup
• Baking powder : ¼ Tsp
• Milk powder : ½ Tsp
• Salt : a pinch
• Cold water : 3 Tsp
• Butter : 100 gm
• Vanilla essence : ½ Tsp

Sieve together flour, baking pdr, salt and milk powder. Keep it aside. Beat the butter and powdered sugar well. Add the flour mix along with vanilla essence and cold water into the butter and knead it into a soft dough. Refrigerate it for 20 minutes. Then, make lemon sized balls from the dough and place it into the tart mould. Then, prick the base with fork and bake it for 15 to 20 mins at 180° C. Remove it from the oven and cool it well.

For the Caramel Filling :

• Milk : 1 cup
• Cornflour : 2 Tbsp
• Sugar : ¼ cup
• Cashew nuts : 20 gm
• Almonds : 20 gm
• Kismis : 10 gm
• Condensed milk : ¼ cup
• Butter : 1 Tbsp

Mix cornflour in milk and keep it aside. Melt sugar in a pan. When it turns dark, add butter into it and melt it. Then add chopped dry fruits into it and stir it for a few minutes. Pour milk into this and mix. When it starts to thicken, pour the condensed milk. Stir it well, remove it from fire and allow it to cool. Fill the tart with this filling.