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» Chocolate Cake » Palak Paneer » Lemon Rice » Stuffed Omelette » Gulab Jamun

Chocolate Cake
Ingredients Quantity   Ingredients Quantity
Vegetable Oil 3/4TH Cup   Sugar 2 Cups
Flour 1 3/4th Cup   Cocoa Powder 3/4th Cup
Baking Powder 1½ Tea Spoons   Vanilla Essence 2 Tea Spoons
Eggs 2 Nos Big Size   Milk 1 Cup
Salt 1 Teaspoon   Water 1 Tumbler
Soft Butter ½ Cup OR 3 Tablespoons      

Method of Cooking
Chocolate Cake
  • Preheat oven to 180 C.
  • Grease and flour a 20x30cm (9x13 in) cake tin.
  • Place in a large bowl, Eggs, Flour, Sugar, Cocoa Powder, Salt, Butter and baking soda. Create a round well in the centre.
  • Pour in Vegetable Oil, Milk, Water and Vanilla.
  • Mix the whole lot well and then pour into the cake tin.
  • Bake for 40-50 minutes, or until a tooth prick inserted into the centre comes out clean.
  • Allow the cake to cool off in the Bake Pan for half an hour.
  • Slice the cake through the middle to make two layers

So here we have your dream Rich CHOCOLATE CAKE.
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Palak Paneer
Ingredients Quantity   Ingredients Quantity
Spinach 1/2 kg   Paneer 100 grams
Onion 1 No   Butter 3 Tablespoon
Bay leaves 2-3   Black pepper powder 1/4 Tea Spoon
Ginger-garlic 2 Cloves   Green Chilies 1/2 Tea Spoon
Salt 1 Tablespoon   Vegetable oil 1 ½ Tablespoon

Method of Cooking
Palak Paneer
  • Club Green chilies and Ginger-garlic with spinach in a vessel. Add little water. Pressure cook it for about 7-8 minutes
  • Heat Vegetable Oil in a pan and then Paneer pieces till they turn slightly brown. Then keep it aside.
  • Add the contents of the Pan to that of the vessel. Add butter, Bay leaves and some onions. Fry the whole lot.
  • Add salt, black pepper powder with some Masala as well. Stir the whole lot well. U get Palak Paneer.
  • Put the Palak Paneer in a Baking tray. Keep it aside for sometimes.
  • Grate the whole Palak Paneer.

Your PALAK PANNER is now ready to serve
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Lemon Rice
Ingredients Quantity   Ingredients Quantity
Basmati Rice 1 Cup   Water 2 Cups
Vegetable OIL 2 Tbsp   Mustard Seeds 1 Tbsp (Optional)
Green Chillies 4 Nos   Ginger 1 Inch Piece well chopped
Turmeric 1 Tbsp   Salt 1 Spoonful
Lemon Juice 1/4th Cup   Peanuts ½ Cup
Coriander Seeds 1 Tbsp      

Method of Cooking
Lemon Rice
  • Rice should be washed well to clear it off unwanted particles. Subsequently, place it in a vessel, pour 3 times 3/4th cups of water, and add a little salt backed by 1 spoonful of Vegetable Oil.
  • After this keep the vessel in a pressure cooker and cook it. Wait for usual 2 whistles and let it stay that way for half an hour.
  • Add Chopped up Dried red chilies, Urad dal and chana dal.
  • Cook until dals colour turns light brown.
  • Add peanuts and mustard seeds. When the mustard seeds start to crackle, add curry leaves and fry the whole lot for 10 seconds more.
  • Add turmeric powder and stir well.
  • Add cooked rice, salt and lemon juice. Mix the whole lot and stir it gently to ensure proper effect.
  • Add a little bit of grated coconut.

Eat the LEMON RICE when it’s piping hot to soak in its full effect.
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Stuffed Omelette
Ingredients Quantity   Ingredients Quantity
Vegetable Oil 2 Tbsp   Garlic Cloves 2 Nos Well chopped
Onion 1 No Well Chopped   Soya Sauce 2 Tbsp
Sugar 1 Tbsp   Black Pepper 1 Tbsp
Tomatoes 2 Nos Peeled and well chopped   Peeled and well chopped 2 Nos
Coriander Leaves 1 Tbsp   Green Chillies 3-4 Nos Well Chopped
Eggs 6 Nos      

Method of Cooking
Stuffed Omelette
  • Mix Eggs and Soya Sauce and stir them well in a vessel for being cooked.
  • Mix Green chilies and Onions in small vessel and stir them well until the Onions becomes light brown in color. Later, place them on the Egg Roll lying on the pan.
  • Add tomatoes and stir it well until they become tender. Remove the onion tomato mixture and clean the base with a tissue paper.
  • Heat Vegetable Oil in a Pan and then place the Egg pieces on the pan. Later, spread the egg roll well and evenly on the pan. Allow it to settle for a minute and then turn it upside down.
  • Finally, spread the onion tomato mixture, green peas, and grated cheese all over the omlette evenly. Sprinkle cumin powder and garam masala. Turn the omelette in an even manner on all sides. Then garnish the whole lot with Coriander Leaves.

Your STUFFED OMELETTE is now ready, waiting for you to relish it.
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Gulab Jamun
Ingredients Quantity   Ingredients Quantity
Vegetable Oil 1 Tbsp   Dried Milk 1 Tumbler Full Dosage
Warm Milk 1½ Tumbler Dosage   Sugar 1/2 or 1 Big Spoonful
Baking Powder 1/4th Tbsp   Cardamom Powder 1/4th Tbsp
Ghee 1½ Spoonful   Refined Floor 2 Tbsp
Sliced Almond 1 Tbsp   Water 3 Tumbler Full

Method of Cooking
Gulab Jamun
  • Mix sugar, water and cardamom powder and cook until the mixed portion becomes thick in 1 Vessel.
  • Next, mix up Vegetable Oil, Refined flour and baking powder in another vessel. Add water to it to make it soft and smooth.
  • Add the contents of 2nd vessel to that of the first one. Later, make small balls of equal size
  • Make up small balls of equal size. Add Ghee after it is heated in a deep frying pan.
  • Heat up the Jamun Balls in batches of 6-7 until they turn Golden brown.
  • Let the jamuns cool off at room temperature.
  • Place the cooled off Jamuns in a pot containing syrup. Let it simmer there for about 10-12 minutes.
  • Use a spatula to gently squeeze the jamuns to let them soak up the syrup.

Once ready, you either serve up the GULAB JAMUNS fresh immediately OR place them in a refrigerator for about an hour or two to serve chilled.
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