Marble Cake (Step by Step)

Ingredients

1. All purpose flour - 1 1/2 cup
2. Eggs - 4
3. Baking soda - 1  1/2 tsp
4. Baking powder - 1  1/2 tsp
5. Cocoa powder - 3 tbsp
6. Sugar - 1 1/4 cup
7. White chocolate (sweetened) - 50gm
8. Dark chocolate (sweetened) - 50gm
9. Lemon juice - 1 tbsp
10. Vanilla extract - 1 tsp
11. Oil - 3/4 cup
12. Milk - 1/4 cup

Method

•  Whisk  the eggs one by one till fluffy.

•  Add powdered sugar.

•  Sift the all purpose flour with baking powder and soda,slowly add them into the bowl.Fold it well with the egg mix.

•  Add oil,blend well.

•  Add milk.

•  Add the vanilla extract,and atlast add the lemon juice and blend well.

• Now cake batter is ready.

•  Transfer half of the batter into another bowl.

•  Into one half add melted dark chocolate and cocoa powder.

• Whisk well.

•  Similarly  add melted white chocolate into the other half.

•  Blend well.

•  Now both  the batters are ready .

•  Line the cake tin with aluminium foil,grease it as well.

•  Pour one scoop of dark choco batter to the center  of the cake tin.

•  Again pour the white choco cake batter over it,the base now starts to spread.

•  Again pour dark choco cake batter.

•  Again white

•  Continue this until you completely transfer the batter into the cake tin.

•  Pre-heat the oven at 180 degree celsius,then bake the cake for 35-40 min.When done,remove it from oven and slice them into small pieces.

• Cross section of the cake.
  
  
  

Hyderabadi Chicken Biriyani (Step by Step)

Ingredients

For Marination

1. Chicken - 800gm
2. Cloves - 4-5 nos
3. Cinnamon sticks - 1 inch
4. Cardamom - 4 nos
5. Bay leaves - 2 nos
6.  Kashmiri Chilli powder - 3 tbsp
7. Coriander powder - 1 tsp
8. Garam masala - 1 tsp
9. Turmeric powder - 1/2 tsp
10. Cumin seed powder - 1tsp
11. Fennel powder - 1tsp
12. Pepper powder- 1 tsp
13. Green chillies - 4-5 nos
14. Coriander leaves- 1/2 cup
15. Mint leaves - 1/2 cup
16. Ginger-garlic paste - 1 tbsp
17. Yogurt - 3/4 cup
18. Tomato - 1 
19. Fried onions - 2 cups
20. Biriyani masala - 1 tbsp (optional)
21. Olive oil - 2 tbsp
22. Salt as required

For Rice

1. Basmathi rice - 300 gm
2. Cumin seeds - 1/2 tsp
3. Bay leaf- 1 
4. oil - 1tbsp
5. Salt to taste

For colour

1. Milk - 4 tbsp
2. Turmeric powder - 1/4 tsp

Method

• Clean the chicken well and cut them into medium sized pieces. 

• Take all the spices and masalas,rub it on the chicken pieces.

   
                                      

                                       
                                       

                                     

• Add 2 tbsp of oil to the marinade.Keep it aside for about 45 mins.

                                     

• Mean while soak the rice in water for 15mins.

•  In a thick bottomed vessel transfer the rice,add cumin seeds,bay leaves,oil and salt to it.(Be careful while adding salt,it shouldnt be less or more). Allow it to cook until half done (if fully cooked the the rice grains may get mashed while duming).

• In a wide and thick bottomed vessel layer the marinated chicken.

                                      

• Then spread the half cooked rice over it.

                                                       

                                          

•  In a cup mix the milk and turmeric powder.

• Sprinkle it over the rice.

• Close the vessel with an air tight lid,so that the rich aroma of spices never escapes from the vessel.

• Allow the chicken and rice to cook on low flame for 30 mins.Open the lid,transfer the rice to another bowl,mix in little chicken masala .Add chicken pieces only while serving. 

• Serve with raitha and mint chutney.

Bhindi Sabji (Chineese Style)

                                                 Bhindi Sabji (Chineese style)

This Bhindhi Sabji is very easy to prepare. And this is best served with Chapati or Roti.

Ingredients:

Okra (Bhindhi) -200 gms

Small onions chopped- 2

Ginger garlic paste- 1- tsp

Tomato- 1

Capsicum - 1/2 or 1 (finely chopped)

Turmeric powder- 1/2 tsp

Chilli powder- 1/2 tsp

Garam masala powder (Which i prepared at home crushing all t spices)- 1/2 tsp

Soya sauce- 1 tsp

Chilli sauce- 1tsp

Schezwan Sauce(if needed)- 1/2 tsp

Cornflour -1 tsp

Oil

Salt

Procedure:

Rinse bhindhi/Okra well in water.

Chop them into pieces.

In a non stick pan, Add some oil and 1 tsp of Fennel Seeds/ Sweet Cumin.

Add ginger garlic paste saute it for sometime till the raw aroma of ginger garlic disappears.

Then add chopped onions till they become translucent.

Add chopped tomatoes and saute till the tomatoes are soft and mushy.

Add chopped capsicum and saute them for just 1/2 minute only as capsicums get cooked very easily.

Add all the spice powders one by one. Add salt too.

Stir well and saute for a minute.

Now add our main ingredient bhindhi/okra.

Add 1/4 to 1/2 cup of water and reduce the gas to low flame.

Close the lid for five minutes..Let it boil for some time.

After 5 minutes, open the lid add soya sauce, chilly sauce and a bit of schezwan sauce.

Cook it for 2-3 minutes stir well in between.

Add 1/2 cup of cornflour mixed with water for thickening the gravy.

Serve it hot accompanied with Chapati or Roti.

Tandoori Chicken (Step by Step)

Ingredients

1. Chicken legs - 2 
2. Coriander powder - 1 tsp
3. Cumin seed powder - 1 tsp
4. Chilli powder - 2 tsp
5. Pepper powder - 1 tsp
6. Kasuri methi  powder - 1 tsp
7. Turmeric powder - 1/2 tsp
8. Yogurt - 1 tbsp
9. Garam masala - 1 tsp
10. Ginger- garlic paste - 2 tsp
11. Lemon juice - 1 tsp
12. Red colour - a  pinch
13. Tandoori masala - 1 tsp
14. Salt - 1 tsp
15. Olive oil - 2 tbsp

Method

• Clean and make slits on the chicken pieces.

•  Rub the masalas listed above on to the chicken pieces.

•  Marinate it for 1-2 hours.

•  Transfer it to a foil lined tray and sprinkle some olive oil over it. Leave it in a preheated oven at 180 degree celsius for 25-30 mins.

•  Tasty and healthy tandoori chicken is now ready to be served.