Onion Tomato Chutney

Ingredients
1 med. onion
1 med tomato
4-5 clovettes garlic
1 tbsp. coriander leaves
1 tbsp. gram dal soaked for 1 hour
1 3" piece tamarind broken
1 sprig curry leaves
1/2" piece ginger
1 tsp.red chilli powder
salt to taste
1/2 tsp. sugar
1/2 tsp. cumin seeds
1 tbsp. oi
Seasoning:
1 tsp. oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1 pinch asafoetida

Method
1. Heat the 1 tbsp. Oil add to the other ingredients except seasoning.
2. Grind either on stone, or in electric stone grinder, or in a mixie.
3. Transfer to a serving bowl.
4. Heat oil in a small crucible, add the seeds and asafoetida..
5. When they splutter, add to the chutney.
6. Mix gently.Serve with parathas, dosas, idlis, or just plain bread or toast.

Note: Reduce or increase the chilli content as per taste.

Eggless Black Forest Cake

Ingredients
condensed milk 400 gms, sweetened
flour 225 gms
butter 125 gms
cocoa powder 4 tablespoons
aerated cola drink 200 ml
baking powder 1 teaspoon
cream 1 teaspoon
cherries ¼ cup
chocolate ½ cup, grated

Method
1. Mix the butter and sugar well.
2. Add all the dry ingredients and the cola drink and mix.
3. Pour in a greased plate and cook on power 60% for 3 minutes at high.
4. Allow it to stand for 5 minutes on the same oven.
5. Cool and slit the cake horizontally.
6. In a bowl whip the cream and sandwich the two layers with the cream.
7. Top with the cherries and grated chocolates.

Delicious Cake from Curd

Ingredients
plain yogurt 1 cup
sugar 1 cup
oil 1-3/4 cup
flour ¾ cup
baking soda 1 teaspoon
vanilla essence 1 teaspoon
cocoa powder 5 teaspoon

Method
1. Mix the yogurt, sugar, and oil and vanilla essence together.
2. Sieve all the dry ingredients and mix to the batter.
3. Add one tablespoon of milk and blend well.
4. Cook on high for 11 minutes.
5. Allow it to stand in the oven for sometime before serving

Caraway Potato Cakes

Ingredients
flour - 1 cup (250ml)
butter - 1 ½ tbsp
potatoes - 4 mediam sized cooked, dry mashed
milk - 1/4 cup (60ml)
caraway seeds - 1 tbsp or unsweetened coconut

Method
1. Place flour in a bowl and rub in butter until looks like a bread crumbs.
2. Add mash potatoes and milk and mix to a soft dough and kneed until smooth
3. Roll the dough in a circle (1 inch thick).
4. Cut with the cookies cutter brush with little milk and sprinkle caraway seeds.
5. Bake at 180 degree Celsius for 30 min. 1

Potato & Mushroom Gratin

Ingredients
2-3 cups of pre boiled, shredded chicken
6 tablespoons butter
1 kg mushrooms
chopped
8-10 pods of garlic, chopped fine
2 teaspoons dried thyme
1 teaspoon dried rosemary
crushed
salt to taste ground black pepper to taste
2 cups chicken broth
1-1/2 kg baking potatoes
scrubbed
2 cups parmesan cheese
2 cups heavy whipping cream
1 1/4 teaspoons salt 1 teaspoon
freshly ground black pepper

Method
1. Melt butter in a large vessel over high heat and saute mushrooms, until liquid evaporates
(about 10 minutes). Add garlic, thyme, and rosemary; saute; 1 minute. Add chicken and
chicken broth. Simmer until liquid evaporates, stirring often, about 15 minutes. Season
with salt and pepper.
2. Cool. Preheat to 375 degrees F (190 degrees C). Prepare the baking dish by buttering
the inner surface well. Peel potatoes, and cut into thin slices. Arrange a third of the potatoes in prepared dish, overlapping slightly. Pour half of the chicken-mushroom mixture over the potatoes.Sprinkle a third of the cheese over mushrooms.
3. Repeat layering a third of the potatoes, remaining chicken-mushroom mixture, and a third
of the cheese. Arrange remaining potatoes atop cheese. Whip together the cream, salt, and pepper in a large bowl. Blend well and pour mixture over potatoes. Cover loosely with foil. Position 1 rack in middle of the oven, and another rack in bottom third of oven Bake in oven until potatoes are tender and liquid thickens (approx.1 hour and 15 minutes).
4. Uncover. Make sure potatoes are submerged. Sprinkle remaining cheese over potatoes.
5. Bake until cheese melts and gratin is golden at edges, about 15 minutes longer.
6. Let it stand 10 minutes before serving. Serve with Garlic bread.