Cooking Ingredients
Self raising flour -250 grams
Baking powder -2 teaspoons
Salt - a pinch
Cocoa powder - 3-4 tablespoons
Butter /margarine -250 grams
Powdered sugar - 250 grams
Eggs -4
Buttermilk -1 cup
Vanilla essence -1 teaspoon
Cooking Method
Preheat oven to 180 º C. Grease an eight inch round tin.
Sieve self-raising flour with baking powder, salt and cocoa powder.
Mix together softened butter with sugar and beat well with a wire whisk or electric beater till light and fluffy.
Mix in one egg at a time.Fold in flour and cocoa mixture two to three spoons at a time, taking a little of buttermilk to make a smooth batter.
Lastly mix in vanilla essence.
Pour batter in prepared cake tin and bake at 180 º C for thirty five to forty minutes.
Chocholate Cake is ready to eat.
Tuesday, May 12, 2009
Chocolate Cake : Online Indian Food Recipes
Chocolate Cake
Cooking Ingredients
Self raising flour -250 grams
Baking powder -2 teaspoons
Salt - a pinch
Cocoa powder - 3-4 tablespoons
Butter /margarine -250 grams
Powdered sugar - 250 grams
Eggs -4
Buttermilk -1 cup
Vanilla essence -1 teaspoon
Chocolate Cake Cooking Method
Preheat oven to 180 º C. Grease an eight inch round tin.
Sieve self-raising flour with baking powder, salt and cocoa powder.
Mix together softened butter with sugar and beat well with a wire whisk or electric beater till light and fluffy.
Mix in one egg at a time.Fold in flour and cocoa mixture two to three spoons at a time, taking a little of buttermilk to make a smooth batter.
Lastly mix in vanilla essence.
Pour batter in prepared cake tin and bake at 180 º C for thirty five to forty minutes.
Chocholate Cake is ready to eat.
Cooking Ingredients
Self raising flour -250 grams
Baking powder -2 teaspoons
Salt - a pinch
Cocoa powder - 3-4 tablespoons
Butter /margarine -250 grams
Powdered sugar - 250 grams
Eggs -4
Buttermilk -1 cup
Vanilla essence -1 teaspoon
Chocolate Cake Cooking Method
Preheat oven to 180 º C. Grease an eight inch round tin.
Sieve self-raising flour with baking powder, salt and cocoa powder.
Mix together softened butter with sugar and beat well with a wire whisk or electric beater till light and fluffy.
Mix in one egg at a time.Fold in flour and cocoa mixture two to three spoons at a time, taking a little of buttermilk to make a smooth batter.
Lastly mix in vanilla essence.
Pour batter in prepared cake tin and bake at 180 º C for thirty five to forty minutes.
Chocholate Cake is ready to eat.
Palak Paneer : Online Indian Food Recipes
Cooking Ingredients
Spinach -2 large bunches
Paneer -200 grams
Green chillies - 2-3
Garlic - 8-10 cloves
Oil -3 tablespoons
Cumin seeds -1/2 teaspoon
Salt -to taste
Lemon juice -1 tablespoon
Fresh cream -4 tablespoons
Cooking Method
Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies.
Grind spinach into a fine paste along with green chillies.
Dice paneer into one inch by one inch by half inch pieces. Peel, wash and chop garlic.
Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required.
When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream.
Serve Hot with Chapatis.
Spinach -2 large bunches
Paneer -200 grams
Green chillies - 2-3
Garlic - 8-10 cloves
Oil -3 tablespoons
Cumin seeds -1/2 teaspoon
Salt -to taste
Lemon juice -1 tablespoon
Fresh cream -4 tablespoons
Cooking Method
Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies.
Grind spinach into a fine paste along with green chillies.
Dice paneer into one inch by one inch by half inch pieces. Peel, wash and chop garlic.
Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required.
When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream.
Serve Hot with Chapatis.
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