How to make icing

How to make icing

Take an egg while in a bowl. Add 250-300 gms of icing sugar and beat it. Remember to add sugar in small amounts slowly to the egg. If the mix appears too watery. Keep adding more icing sugar to it. Keep beating the mix until it appears to be glowing and becomes firm. Check by taking out some mix on the spoon. If you want to give your icing a flavor, you can add cocoa, coffee or vanilla powder

Chocolate mud cake

Chocolate mud cake
Ingredients for Chocolate mud cake:
220 gms unsalted butter, 220 gms dark chocolate, 6 tsp instant coffee granules, 160 ml water, 125 gms self-raising flour, 125 gms plain flour, 50 gms cocoa powder, ½ tsp bicarb soda, 480 gms castor sugar, 4 eggs, 7 tsp vegetable oil, 110 ml milk
Method for Chocolate mud cake:
Preheat the oven at 160 degree C. Put the butter chocolate, coffee and water in a pan and stir over low heat till melted. Remove from the heat. In a separate bowl, sift together the flour, cocoa, caster sugar and bicarb soda and beat until combined. Pour the cooled chocolate mixture into the eggs mixture and carefully whisk to combine. Grease and line your cake tin with non-sticking baking paper and make sure the collar for the side extends 2 cm above the cake tin. Slowly pour the chocolate mixture into the flour mixture. Mix well to combine and then carefully pour into the lined cake tin. Bake for about 45-55 minutes. Leave the cake in the tin until completely cooked. Spread the icing over the cooled cake. Leave to stand for 30 minutes until the icing is firm. Refrigerate and serve

Vanilla sponge cake

Vanilla sponge cake

Ingredients for Vanilla sponge cake:
4 eggs
200 gm white sugar
125 gms flour
¼ cup cold water
1 tsp baking powder
Method for Vanilla sponge cake:
Preheat the oven at 190 degree C. In a bowl beat the eggs and slowly add sugar to it and beat until smooth. Add the cold water, baking soda and vanilla essence to it. Sieve flour and gradually pour it into the mixture. Bake for about 30 – 40 minutes. In between, keep checking for the golden brown colour. Once baked, take the cake out and leave it in room temperature to cool down. Serve

Pineapple cake

Pineapple cake

Ingredients for Pineapple cake:
2 1/3 cup flour
3 ½ tsp baking powder
1 tsp salt
400 gms of crushed pineapple
1/3 cup of pineapple juice for icing
8-9 cut pineapple pieces
1 cup milk
2/3 cup butter
1 2/3 cup granulated sugar
3 eggs
1 tsp vanilla
Method for Pineapple cake:
Preheat oven at 190 degree C. Separate flour together with baking powder and salt and set aside. Add the pineapple juice with the milk. To the mixture, add crème butter and sugar and beat until smooth. Break the eggs into the batter slowly and add vanilla essence to it and beat till fluffy. Fold in the drained crushed pineapple. Pour the mixture into the cake tin and bake at and bake at 350 degree F in the oven for 30 - 45 minutes. Place the cake at room temperature. After the cake has cooled down. You can add the icing and the cut pineapple pieces. Refrigerate and serve

Oatmeal pancake

Oatmeal pancake
Ingredients
Egg whites: 4
Oatmeal: 1/3 cup
Protein powder: 10 gm and flavor of your choice
Golden banana ripe: ½ mashed
Cinnamon and honey as required

Method
Put all the ingredients together in a bowl and mix well
Lightly grease a frying pan and pour the mixture into it
Turn and cook on each side to make the pancake
Serve with a sprinkle of cinnamon and honey

Green Curry chicken with jasmice rice

Green Curry chicken with jasmice rice

Ingredient for green curry paste
Onion 60 gms
Garlic 40 gms
Galangal 60 gms
Green chilli 25 gms
Big green chilli 30 gms
Kaffir lime leaves 20 gms
Lemon grass 30 gms
Coriander root 20 gms
Coriander 20 gms
Coriander seeds 20 gms
Cumin seeds 20 gms

Thai green curry chicken
Curry paste 70 gms
Coconut milk 100 ml
White eggplant (diced) 50 gms
Pea aubergines 50 gm
Thai chilli diamond 10 gm
Sweet basil 15 gms
Chicken 200 gms
Light soy sauce 10 ml

Jasmine rice
Ingredients
Jasmine rice 100 gms
Water 2 times of rice

Method
Boil together onion, garlic and galangal. Blanch green chilli and keep aside. Blend the ingredients to a fine paste. In a heavy bottom pan, add oil, saute paste, coconut milk and stock. Keep cooking till curry starts leaving oil. In a seperate pan, add curry and pea aubergine, white eggplant and boil the curry. Add chicken and cook. Finish with thai chilli and sweet basil and light soy sauce. Serve hot with jasmine rice

Jasmine rice
Method
Wash drain jasmine rice. In a rice cooker, placed drained rice and add two times the water and cook till rice gets done

Chocolate Mousse

Chocolate Mousse

Ingredients for Chocolate Mousse: Bittersweet chocolate finely diced about 200 gm
Unsalted butter diced in cube about 2tbs
Espresso or very strong coffee 2tbs
Cold heavy cream 1 cup
Large eggs : 3
Sugar 1 tbs

Method for Chocolate Mousse:

Whip the cream to soft peaks and refrigerate
Combine the chocolate, butter and espresso in the top of a double boiler over hot, but not simmering, water, stirring every now and then until smooth. Remove from the heat and let it cool but not less than room temperature. Once the melted chocolate cooled slightly, whip the egg whites in a medium bowl until they look fluffy. Sprinkle the sugar and beat until soft peaks form. When the chocolate has reached the proper temperature stir in the yolks. Gently stir in about one third about whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites and finally the remaining whipped cream. Pipe the mousse into a serving bowl

Mushroom Masala Bhaji

Mushroom Masala Bhaji

Ingredients for Mushroom Masala Bhaji

50-100 button mushrooms
1 coconut, grated
2 onions, roughly chopped
2-3 onions, finely chopped
A little turmeric powder
Tamarind

Masala for roasting in oil:

4 tbsp coriander seeds
2 tsp cumin seeds
2 tsp aniseed
2 tbsp poppy seeds
1 dagadful
1 piece mace
8-10 cloves
1 cinnamon stick
8-10 peppercorns
1-2 bay leaves
10-15 red chillies
2 big cardamom
1 tsp shahijeera
½ inch nutmeg

Method :

Roast above masala in oil for minute or two. Remove and keep aside. In the same frying pan, dry roast grated coconut and chopped onions till light golden in color. Grind to a fine paste the roasted masala, coconut, roughly chopped onions along with turmeric powder and a little tamarind. Remove masala water separately. Wash and clean mushrooms. Cut into quarters. Fry mushrooms and finely chopped onions in a little oil for 2-3 minutes. Add masala water and masala paste. Cook till one boil. Add salt. (Do not overcook mushrooms). 

Sweet and Sour Chicken

Sweet and Sour Chicken

2 egg yolks
2 tbsp cornstarch
salt and ground black pepper
4 skinless, boneless chicken breast halves, cubed
vegetable oil

sweet and sour sauce:
1 onion, sliced
1 small red pepper, cut into 1 inch pieces
1 small orange pepper, cut into 1 inch pieces
1 lb can pineapple cubes in natural juice
1 tbsp cornstarch
2 tbsp tomato ketchup
2 tbsp light soy sauce
1 tbsp white wine vinegar
handful of fresh cilantro leaves, to garnish
Mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper.
Heat 2 inches of oil in a wok or deep frying pan. Toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden. Drain on paper towels.
Empty the oil from the wok to leave a thin coating in the pan. Stir-fry the onion and peppers over a high heat for 3 minutes.
Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute ot two.
Mix together the cornstarch and a little of the pineapple juice to form a paste, then stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water. Pour this into the pan and bring to a boil, stirring until the mixture thickens.
Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through. Check the seasoning then divide between bowls.
Scatter the cilantro on top and serve.