Yogurt Chocolate Cake (Using Pressure Cooker)

Ingredients

•          1 1/2 cup all purpose flour
• 1/2 cup coco powder
• 1 teaspoon salt
• 1 cup thick dahi (yogurt)
• 1 cup sugar
• 1/2 cup oil (vegetable/canola/olive)
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla essence
• 1/4 cup hot water

     Method  

• Add all purpose flour, coco powder and salt to a large bowl. Stir through flour mixture until combined well.
• In a large bowl, take yogurt and sugar. Beat on medium speed by using hand mixture until combined well.
• Then, add baking powder and soda and again beat on high speed until you see the bubbles. 
• Then add oil and vanilla essence and flour mixture, mix together and beat on medium speed until well combined. If the batter is too thick then add little hot water (about 1/4 cup). 
• Beat  for about 1 minute to add air to the batter.
• Prepare cak mould by buttering/greasing and lightly flouring
• Pour the cake batter evenly in the prepared cake pan. 
• Put the cake mould inside the pressure cooker without whistle for 35 mints.
• Remove from the cooker and allow to cool in the pan for 15 minutes and then cut it.

Sabudana Khichdi

(Sabudana and peanut powder mixed together and tempered with Green chillies and Cumin seeds) 

Ingredients :

• Sago (sabudana)2 cups
• Peanuts 1/4 cup
• Cumin seeds 1 teaspoon
•  Green chillies 4-5
• Salt to taste
• Lime juice 1 teaspoon
• Ghee 3 tablespoons
• Fresh coriander leaves,chopped 2 tablespoons
• Sugar 2 tablespoons

Method :

•  Wash sabudana 2-3 times and then soak in ¼ cup water for 3-4 hours.
•  Sabudana grains should be separate and moist. 
• Roast peanuts on a hot griddle and then grind coarsely. 
• Mix it with the soaked sabudana. 
•  Heat ghee in a pan, add cumin seeds, cook to crackle and then add chopped green chillies a. Cook for a moment. Add shabudana, cook for 4-5 minutes, stirring well. 
• Add salt, Sugar and lime juice. Mix well. 
• Sprinkle chopped coriander leaves serve hot. 

Nylon Khaman

Ingredients:

• 1 1/2 cup gram flour (besan)
• 2 tsp semolina (suji)
• 2 tsp eno powder
• 1/2 tsp sugar
• 1 lemon (nimbu)
• 2 green chilly (hari mirch)
• 8-10 curry leaves (kadi patta)
• 1 tsp mustard seeds (raai)
• 1/4 tsp salt (namak)
• 1 cup water
• 1 tbsp oil

Method:

• Mix gram flour, semolina and 1 cup water.
• Grease a container.
• Heat water in a pressure cooker and place sieve (jaali) on it.
• Now add eno powder.
• Immediately pour this mixture in the greased container.
• Place it on jaali and cover the cooker.
• Remove the whistle of the cooker.
• Let it cook at high flame for 15 minutes.
• Then take out the dhoklas out of the container and cut into pieces once it is cooled.
• Heat oil in a pan and crackle mustard seeds. Then put curry leaves.
• Finely chop green chilies.
• Pour this on dhoklas.
• Put 2 cup water, sugar and lemon juice in a container and put all dhoklas in it.
• After 5 minutes take out extra water.
• Garnish with finely chopped dhania patti.
• Serve with some chutney.

Strawberry Milkshake

INGREDIENTS 

• Fresh strawberries 5-6 Nos.
• Sugar 1 tbsp
• Milk 1 cup
• Strawberry ice cream 1 scoop
• Strawberry crush 1 tsp

METHOD :

• Fill blender to the first line with milk.
• Add scoop of strawberry ice cream.
• Add strawberries to your shake.
• Add sugar and strawberry crush.
• Mix the milkshake, first at high speed then low.
• Thicken or thin the mixture. If you want a thicker milkshake, add more ice cream; for thinner, put in a bit more milk. Blend again.
• Pour the milkshake into a glass.
• Garnish the milkshake with fresh strawberries and strawberry crush.
• Ready to serve.