Snowball Cupcakes

Ingredients
Makes 14

3 ounces best-quality bittersweet chocolate, coarsely chopped
3/4 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
3 tablespoons low-fat buttermilk
1/2 teaspoon pure vanilla extract
2 large eggs plus 1 large egg yolk
Snowball Frosting
Fine sanding sugar, for sprinkling

Directions
Preheat oven to 325 degrees;। Line 14 cups of 2 standard (12-cup) muffin tins with foil liners. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Let cool completely. Sift flour, baking powder, and salt into a bowl; set aside.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment। Mix on medium-high speed until pale and fluffy, 3 to 5 minutes. Reduce speed to low. Mix in buttermilk and vanilla. Add flour mixture in 3 batches, alternating with the eggs and yolk. Add melted chocolate; mix until smooth.

Spoon batter into liners, filling about one-third full। Bake until a cake tester comes out clean, about 12 minutes. Let cool in tins on wire racks.

Assemble the cupcakes: Spread a thin layer of frosting on each cupcake। Using a 2 1/2-inch ice cream scoop dipped in hot water, place a smooth mound of frosting on top of each cupcake। Sprinkle with sanding sugar. Let stand until frosting is set, about 3 hours. Cupcakes can be stored in single layers in airtight containers at room temperature up to 1 day.

Hi-Hat CupCakes

Ingredients
Makes 12 cupcakes
3 ounces unsweetened chocolate, chopped
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/4 cups sugar
3 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups chopped (about 12 ounces) semisweet chocolate
3 tablespoons canola or vegetable oil

Directions
Preheat oven to 350 degrees with rack in center। Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.

Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside।

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy। On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.

Line a cupcake pan with paper liners। Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.

Use a small knife to loosen any tops stuck to the pan। Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.

Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar। Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees; on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.

Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip। Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.

Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth। Transfer to a small bowl, and let cool about 15 minutes.

Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off। Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.

Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.

Gobi Manchurian

Ingredients :
1 cauliflower

1 small bunch spring onion,

chopped2 tsp ginger, finely chopped

1 tsp garlic finely chopped

¼ cup plain flour

3 tbsp cornflour

¼ tsp red chilli powder

2 dried red chillies

3 tbsp oil1

½ cups water
1 tbsp milk

Method :
Boil the cauliflower florettes for 3 to 4 minutes in plenty of water, to which a tbsp of milk has been added.Drain and pat dry on a clean cloth.Make thin batter out of flour and 2 tbsp cornflour, adding ¼ tsp each of ginger and garlic and red chilli powder and salt to taste.Dip the cauliflower florettes in the batter one by one and deep fry in hot oil. Keep aside. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.Add the salt and spring onions.Stir fry for a minute. Add 1 ½ cups water and bring to a boil.Add 1 tbsp cornflour to ¼ cup water and dissolve well.Gradually add to the gravy and stir continuously till it resumes boiling.Boil till the gravy becomes transparent. Add florettes and soya sauce.Boil for two more minutes and remove.Serve hot.

Arabi Palak

Ingredients :

2 bunches spinach

8 to 10 Nos। arabi 2 onion,

chopped 2 tomato,

chopped 8 garlic flakes,

chopped 1 tbsp

vegetable oil

Spices :

1¼ tsp red chili powder

¼ tsp turmeric powder

1 tsp jeera

salt to taste

Method :

Pressure cook arabi. Remove the skin and mash the arabi, keep aside. Grind the spinach in a food-mixer and pressure cook with a pinch of salt and keep it aside. Drain all the water from the rice and throw away the water. Take a non-sticking skillet and place it on medium heat.Pour oil and when it is hot, put jeera. When they crackle, put onions and sauté till onions are brown. Add tomatoes to the fried onions. Add spices and little water Add the mashed arabi. Stir it well and mix it well for 5 minutes. Ready to serve.

Butter Milk Kadi

Ingrediants:

2 cups butter milk (thick)

1 cup water

½ cup coconut gratings

4 green chillies

1 small piece haldi

1 tsp jeera

3 tsp ghee

½ tsp mustard seeds

1 sprig curry leaves

salt to taste

Method :

Grind coconut gratings with haldi smoothly। While removing masala put green chillies and cumin।Grind for another 2 minutes। Put enough water to bring the kadi to desired consistency।Put salt। Keep it to boil. Then put thick butter milk. Again bring to boil. Take out from flame.Season with mustard and curry leaves in ghee.

VEGETABLE JALFREZI

Ingredients:
Carrots
2
Cauliflower florets
8 - 9
Green beans
11 - 12
Green peppers, small
2
Green peas
1/2 cup
Tomato, small
1
Onions, medium
2
Almonds
7-8
Cashews
7-8
Ginger
2 inches
Garlic
2 - 3 flakes
Cumin seeds
1 tsp.
Red chilli powder

1 tbsp.
Coriander powder
1 tbsp.
Lemon juice
1 tbsp.
Coriander leaves, chopped
for garnishing
Salt
to taste
Water
1 cup


Method:
1.
Cut vegetables into 1 inch pieces.
2.
Grate one onions and keep aside. Make thin slices of the second onion. Keep aside.
3.
Make paste of almonds and cashews. Keep aside.
4.
Make paste of ginger and garlic. Keep aside.
5.
Heat oil in a pan. Add cumin seeds. Wait till they sputter.
6.
Add grated onions and stir till lightly cooked.
7.
Reduce flame. Add ginger-garlic paste, lemon juice, chilli powder and coriander powder. Stir. After a minute, add almond-cashew paste. Stir the mixture till it is barely dry and starts separating from sides of the pan.
8.
Add carrots, cauliflower and green beans. Mix well. Now add water. Stir, cover and let boil for 4-5 minutes.
9.
Add green peppers, tomato, green peas and sliced onions while continuously stirring.
10.
Cook till vegetables are tender. Now add salt.
11.
Leave on heat for a minute more.
12.
Garnish with coriander leaves. Serve hot.

KADHAI BHINDI

Ingredients:
Lady finger (okra / bhindi)
250 gms.
Gram flour

1 tbsp.
Thinly sliced onion
1
Thinly sliced green chilli
1
Mango powder
1/2 tsp.
Coriander powder

1/2 tsp.
Red chilli powder

1/2 tsp.
Garam masala powder

1/2 tsp.
Cumin seeds

1 tsp.
Turmeric Powder

1/4 tsp.
Vegetable oil as required

Salt to taste


Method:
1.
Cut lady finger into thin long slices.
2.
Heat oil in a kadhai. Deep fry lady finger until crisp and light golden brown.
3.
Keep the fried lady finger aside. Just leave 2 tbsp oil in kadhai, remove the rest.
4.
Add cumin seeds and green chilli and fry for 30 seconds. Add sliced onion and fry until golden brown.
5.
Add gram flour, mango powder and saute for 3-4 minutes. Add lady finger and the remaining ingredients. Mix well. Heat for a few seconds and then remove from heat.



Garnish with green coriander leaves and serve hot (if possible in a copper base kadhai).

CHILLI CHICKEN

Ingredients:
Chicken whole (cleaned and cut into pieces)
1 Kg
Green chilli
10
Red chilli powder
1/2 tsp
White pepper powder
1/4 tsp
Black pepper powder
1/4 tsp
Yogurt (curd)
1/2 cup
Turmeric Powder
1/4 tsp.
Soya sauce
2 tbsp.
Cornflour
2 tbsp
Ginger
1/2 inch
Garlic
4 cloves
Onion
1
Tomato
1
Salt to taste

Vegetable oil as required

Green chilli and green coriander leaves for decoration

Method:
1.
Cut onion, tomato into small pieces. Add ginger, garlic and make paste.
2.
Cut thin slices of green chilli.
3.
Mix red chilli powder, salt, turmeric powder, yogurt, 1 tbsp. soya sauce, 1 tbsp cornflour and 2 tbsp oil. Marinate the chicken with this mixture for half an hour.
4.
Then apply onion-tomato paste to the chicken and again marinate for half an hour.
5.
Heat oil in a pan. Add green chillis, white pepper powder and black pepper powder and fry for 30 secs.
6.
Add chicken marinade and fry until half cooked. Stir ocassionally.
7.
Mix rest of the cornflour and soya sauce in water and add to the chicken. Add little water (about 2-3 cups) to make thick gravy and bring it to boil.
8.
Cover and cook for 8-10 mins on low flame. keep a constant watch.



Garnish with green chilli on the sides and sprinkle chopped green coriander all over the chicken. Serve hot.

Banana Crumb Muffins

The crumb topping is what makes these banana muffins stand apart from the ordinary। They're scrumptious!"

:10 muffins
PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min

INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Vietnamese Fresh Spring Rolls

These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite। They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces."

Original recipe yield:8 spring rolls
PREP TIME
45 Min
COOK TIME
5 Min
READY IN
50 Min

INGREDIENTS
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped

4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce

3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

DIRECTIONS
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Note
The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce and rice wrappers can be found at Asian food markets.