How to make coconut chicken curry

Coconut chicken curry ingredients:

1. Chicken - 750g
2. Onion - 1 (chopped)
3. Tomato - 1 chopped
4. Red chilli powder - 1 tsp or to taste
5. Coriander powder - 1 tsp 
6. Turmeric powder - 1/4 tsp
7. Curry leaves - few
8. Coriander leaves - few for garnishing
9. Mustard seeds - 1/2 tsp
10. Oil - 1 tbsp
11. Salt - to taste

Paste ingredients:

1. Ginger - 1" piece
2. Garlic - 4 flakes
3. Fresh coconut grating - 1/4 cup

How to make coconut chicken curry

Cut the chicken into bite size pieces, wash and drain the water completely and keep aside.

Make a paste with paste ingredients and keep aside.

Heat a pan with oil and add mustard seeds.

When they start to crackle add curry leaves and chopped onions.

Saute till the onions become golden brown colour.

Then add chopped tomatoes and salt.

Saute for 3 mins or the tomatoes become juiucy.

Then add ginger garlic coconut paste and saute till the raw smell disappears or the oil separates from the mixture.

Now add chilli powder, coriander powder and turmeric powder.

Saute for a min and then add washed chicken pieces.

Mix well and add little amount of water and close with a lid.

Cook on low flame for 20 mins or the chicken pieces become tender.

Finally adjust salt and garnish with coriande leaves.

How to make DUM CHICKEN

Dum chicken ingredients:

1.  Chicken – 750 g
2.  Thick curd – 1 cup
3.  Onion – 2 finely sliced
4.  Green chilli paste – 2 tsp
5.  Ginger garlic paste – 2 tsp
6.  Butter – 2 tsp
7.  Bay leaf – 1
8.  Cashew nuts paste – 5 tbsp
9.  Garam masala – 1 tsp
10. Coconut milk – 1 cup
11. Cinnamon – small stick
12. Cardamom – 2
13. Oil – 4 tbsp
14. Salt – to taste
15. Coriander leaves – for garnishing

How to make DUM CHICKEN

Clean and wash the chicken pieces.

Drain all the water.

Now marinate the chicken pieces with curd, half portion of the ginger garlic paste for 2 hours.

Now take a heavy bottomed vessel and heat with oil.

Add the bay leaf.

Sauté for a min. 

Then add the sliced onions and sauté till the onion colour change into brown.

Add the remaining ginger garlic paste.

Sauté till the raw smell disappears. 

Now add the marinated chicken pieces and cook for 3 to 5 mins.

Then add the cashew nut paste and stir gently.

Now add the coconut milk and garam masala. Now cover with a lid or aluminium foil on it.

Cook on very low flame for 20 to 25 mins or till the chicken are cooked.

Finally garnish with coriander leaves.

Dum chicken is ready. 

Serve hot with rice, roti or paratha.

HOW TO MAKE MUTTON FRY

 mutton fry ingredients:

1.  Mutton - 1 kg
2.  Onions - 2 (finely chopped)
3.  Tomato - 1 (finely chopped)
4.  Ginger garlic paste - 2 tsp
5.  Turmeric powder - ½ tsp
6.  Chilli powder - 1 tsp
7.  Coriander powder - 2 tsp
8.  Pepper powder - 2 tsp
9.  Mustard seeds - 1 tsp
10. Curry leaves - 10
11. Coriander leaves - few
12. Oil - 4 tbsp
13. Salt - to taste

HOW TO MAKE MUTTON FRY

Clean and wash the mutton pieces.

Pressure cook the mutton pieces, onion, tomato, ginger garlic paste, turmeric powder, chilli powder, coriander powder, pepper powder and salt for 7 to 8 whistles.

Now take a pan and heat with oil.

Add mustard seeds and curry leaves.

Then add the pressure cooked mutton pieces.

Stir well.

Close with a lid and cook till the mutton pieces would be in dry form.

In-between stir well.
Finally garnish with coriander leaves and serve hot.

How to make EGG CURRY

Egg curry ingredients:

1.  Boiled eggs-4
2.  Tomato-1 small
3.  Onion-1 small
4.  Ginger garlic paste – 1½ tsp
5.  Chilly powder – 2 tsp
6.  Coriander powder – 1 tsp
7.  Turmeric powder - ½ tsp
8.  Salt – to taste
9.  Curd – 1 cup
10. Mustard seeds- ½ tsp
11. Curry leaves- few
12. Coriander leaves - few
13. Oil-3tbsp

Eggs curry preparation:

Boil the eggs and keep it aside.

Make a paste with onion.

Take a pan and heat with oil.

Add mustard seeds.

When they start to crackle add curry leaves and onion paste. 

Sauté till the onion colour changes to golden yellow colour.

Then add the chopped tomatoes, salt and ginger garlic paste.

Sauté on medium heat for 5mts.

Add curd and little amount of water.

Then cover with a lid and cook for another 5 mins. Now add the boiled eggs. 

Sauté well for few minutes till the masala is of your desired consistency.

Finally garnish with coriander leaves.

Egg curry is ready.

Serve with rice, roti etc..

How to make Egg masala

Egg masala ingredients:

1. Eggs - 4
2. Chilli powder - 3/4 tsp or to taste
3. Salt - as required
4. Roasted chana dal powder - 1 tsp
5. Oil - 1/2 tbsp

How to make Egg masala

Boil the eggs and peel off the skin.

Cut the eggs into half and keep aside.

Mix the chilli powder, roasted chana dal powder and salt and keep aside.

Now heat a pan with oil.

Now add the mixed spices and saute for a min.

Then add the eggs one by one to the above mixture.

Cook for 2 mins on low flame.

Remove from heat and serve hot with sambar rice, etc...

How to make EGG PODIMAS

we can make different type of food with egg. try this dish EGG PODIMAS. and taste this dish. you will enjoy it..............

Egg podimas ingredients:

1.  Eggs – 4
2.  Onion – 3 finely chopped
3.  Green chillies – 2 (optional)
4.  Chilli powder – 1 tsp
5.  Turmeric powder – ½ tsp
6.  Coriander leaves – few
7.  Curry leaves – few
8.  Mustered seeds – 1 tsp
9.  Pepper powder - 1 tsp (optional)
10. Salt – to taste
11. Oil – 2 tbsp

How to make EGG PODIMAS

Take a pan and heat with 2 tbsp of oil.

Add mustered seeds.

When they start to crackle add curry leaves, green chillies and chopped onions.

Sauté till the onions become transparent.

Then add chilli powder and turmeric powder.

Sauté for a min. Then add the beaten eggs.

Stir and break- up as the eggs began to set.

Stir well with your ladle to break up and large egg pieces so that everything in the pan is roughly the same size.

How to make Chicken & Corn Soup

       

Ingredients

1kg chicken pieces
8 cups water
4 peppercorns
2.5cm piece fresh ginger, sliced
1 onion, guartered
3 sprigs parsley
470g can creamed corn
2 chicken stock cubes
½ tsp grated fresh ginger, extra
5 green shallots, chopped
1 tsp sesame oil
4 tbsp cornflour
4 tbsp water
2 egg whites
2 tbsp water, extra
5 spring onion, chopped
1 tsp sesame oil
4 tbsp cornflour
4 tbsp water
2 egg whites
2 tbsp water, extra
2 slices ham, thinly sliced
4 spring onion, chopped, extra

Method

Place chicken into large pan, add water, peppercorns, ginger, onion and parsley.
Bring to boil over medium heat, skim well to remove any scum; reduce heat, simmer gently, covered, for 1½ hours.
Remove any scum from top of stock, strain, reserve 6 cups of stock.
Remove meat from chicken, shred meat finely.
Combine reserved chicken stock, corn, crumbled stock cubes, extra ginger, onion and sesame oil in large pan bring to boil.
Stir in blended cornflour and water, stir until soup boils and thickens, simmer 1 minute.
Lightly beat egg whites and extra water, add to the soup in a thin stream, stirring well.
Add ham and shredded chicken to soup, heat gently.
Top with extra shallots.

How to make Chicken In Garlic And Tomato Sauce

Ingredients

1/2 kg of Chicken
1 tsp salt
1 tsp garlic paste
1 cup of tomato sauce
Oil
4 whole red chillies
1 chopped onion
1 pinch of ajinomoto

How to make Chicken In Garlic And Tomato Sauce

Take 1 tbsp of oil in non stick kadai.
Fry the chopped onions and the whole red chillies until it becomes pink in colour.
Add the marinated chicken and fry for about 5 to 10 minutes.
Then add the tomato sauce in it and cook it in slow flame covered with lid.
Adding a pinch of ajino motto and simmer it for sometime.
Garnish it with chopped spring onions and coriander leaves.

How to make Crispy Noodles With Shrimps

Ingredients 

60 gm rice noodles (deep fried)
100 gm broccoli
50 gm diced paneer
30 gm carrot sliced
3 cups chicken stock
3 tbsp soya sauce
2 tbsp oyster sauce
1 tbsp sugar
1½ tsp chopped garlic
2 tbsp cornflour slurry
1 coriander sprig
oil to deep fry
cornflour to dust the paneer
pepper

How to make Crispy Noodles With Shrimps

Deep fry shrimps & paneer dices.
Deep fry the rice noodles and keep aside.
Pour 4 tbsp oil in a kadhai and add chopped garlic, fry till golden.
Add shrimps, paneer and saute.
Season with oyster sauce, soya sauce & sugar.
Pour in the stock, broccoli, carrots & cornflour slurry to thicken the sauce.
Pour into a serving dish, surround with crispy noodles and sprinkle extra pepper.
Serve with chillies vinegar.
Garnish with coriander sprig.

How to Make Macaroni Supreme

Ingredients :


3 teacups boiled macaroni
½ teacup chopped parsley
¼ tsp nutmeg powder
½ tsp dried or fresh oregano
1 teacup grated cheese
1 sliced tomato
a little butter
salt and pepper to taste

For the white sauce :
3½ tbsp butter
3½ tbsp plain flour
3½ teacups milk
salt and pepper to taste

How to Prepare Macaroni Supreme

For the Macaroni Supreme :

Add the parsley, nutmeg powder, oregano, salt and pepper and three-quarters of the cheese of the white sauce.
Mix the macaroni and white sauce and spread on a greased baking dish. Put the tomato slices on top.
Cover with the remaining cheese and dot with butter. Bake in a hot oven at 450ºF for about 25 minutes.
Serve hot.

For the white Sauce :
Melt the butter, add the flour and cook for 2 minutes without browning, while stirring throughout.
Remove from the heat and gradually add the milk. Mix the until well blended.
Return to heat and cook slowly, stirring throughout until the sauce thickens. Add salt and pepper and mix well.

How to make Mexican Tacos

           

Ingredients :

For the tacos :

1½ teacups maize flour
(makai-ka-atta)
1 teacup maida
3 tsp oil
¾ tsp salt
oil for deep frying

For the stuffing (traditional) :

1 teacup red kidney beans (rajma)
1 onion, chopped
2 tbsp tomato ketchup
2 tbsp ghee
2 tbsp butter
salt to taste

For the stuffing (simplified) :

1 large can (450 gms) baked beans
½ tsp chilli powder
salt to taste

For the green sauce :

3 large green tomatoes
1 onion, chopped
4 to 5 green chillies, chopped
2 tsp white vinegar (approx.)
salt to taste

For serving :

½ teacup tomato ketchup
2 tsp chilli sauce
3 tomatoes, chopped
3 spring onions, chopped
2 teacups lettuce leaves, chopped
a little cabbage (optional), chopped
salt to taste

    How to make Mexican Tacos

For the tacos :

Combine the flours. Mix the oil and salt to make a soft dough by using enough water.
Roll out thin rounds about 100 mm, (4") in diameter with the help of maida. Prick lightly with a fork. Deep fry in hot oil on both sides and then bend into a 'U' shape while hot.
Keep the tacos in an air-tight tin.

For the stuffing (traditional) :

Soak the beans overnight. Cook the beans in a pressure cooker.
Drain. Heat the ghee in a vessel and sauté the onion for some time.
Put the beans, tomato ketchup, butter and salt and cook for some time.
When cooked, mash the beans slightly.

For the stuffing (simplified) :

Drain the beans and mash them a little. Put the chilli powder and salt and warm a little.

For the green sauce :

Chop the tomatoes into big pieces.
Put the onion, green chillies and ½ teacup of water and cook.
When cooked, blend in a liquidiser and strain. Put the vinegar and salt.

How to serve :

Make a red sauce by mixing the tomato ketchup and chilli sauce.
Combine the chopped tomatoes, spring onions, lettuce leaves, cabbage and salt. In the fold of each taco, fill a little stuffing, add the green and the red sauce and fill with the chopped vegetables.
Again sprinkle a little red sauce and serve

How to make Baked Mushrooms And Spinach In Salted Tarts

Ingredients :

For baskets / tarts :
1 ½ cups flour
4 tbsp ghee
½ cup milk
salt to taste

For filling :

200 gm button mushroom
200 gm spinach
1 tbsp flour
3 tbsp milk
2 tbsp cheese (grated)
1 tbsp pepper
3 tbsp butter
salt to taste

How to make Baked Mushrooms And Spinach In Salted Tarts

For making filling :

Chop the spinach and the mushrooms into small pieces. Heat the butter and add the flour and the milk and stir continuously taking care that no lumps form. Mix in the chopped vegetables, salt, pepper and cheese and cook on a medium heat for 5 minutes.

For making tarts :

Kneed all the ingredients to a soft dough, adding a little more milk, if required. Divide into 7-8 portions and shape into round baskets or use a bowl or a mould to give the tarts any shape you like.
Bake in an oven at about 150ºC for 10 minutes and then remove the tarts or baskets one at a time from the oven with the help of mittens. Fill each of the baskets with a portion of the prepared mushroom spinach mixture and bake once again, reducing the temperature of the oven a little. Bake for 5-7 minutes or until the baskets are light brown in colour

How to make Burmese Rice

       

Ingredients:

1) 1½ teacups uncooked rice
2) 1 large sliced capsicum
3) 1 teacup mixed boiled vegetables
4) 2 sliced onions
5) 2 tsp white vinegar
6) 2½ tsp sugar
7) 1 stick cinnamon
8) 2 cloves
9) 6 tbsp tomato ketchup
10) 2 tsp chilli sauce
11) 2 tsp oil
12) salt to taste

For the paste :

1) ½" piece ginger
2) 3 to 4 green chillies
3) ¾ tsp chilli powder
4) 1 tsp jeera
5) 2 cloves
6) 1 stick cinnamon

How to make Burmese Rice

Put the vinegar to the paste and mix properly.
Put the capsicum and allow to marinate in the paste for ½ hour.
Heat 2 tbsp of oil in a vessel. When hot, put the sugar.
When the sugar melts, put the cinnamon and cloves and sauté for a few seconds.
Put the uncooked rice, salt and enough water to cook the rice.
When the rice is cooked, spread on a big plate.
Put 2 tbsp of tomato ketchup, ½ tsp of chilli sauce and salt to the rice.
Mix properly. Heat the remaining oil in a vessel and sauté the onions until it turns golden in colour. Put the capsicum, boiled vegetables, the remaining tomato ketchup and chilli sauce and salt.
Cook on a low heat for 5 minutes.
On a greased baking dish, spread the rice and the vegetable in alternate layers so that there are 3 to 4 layers of each.
Cover and bake in a hot oven at 450ºF for 20 minutes.
Unmould on a plate and serve hot.

How to make Burmese Spaghetti

   

Ingredients :

2 teacups boiled spaghetti
3 sliced onions
100 gms (4 oz.) French beans
2 carrots
2 tomatoes (cut into big pieces)
1 tbsp Worcestershire sauce
6 tbsp tomato ketchup
2 tbsp white vinegar
4 green chillies, chopped
½ tsp chilli powder
4 tbsp oil
salt to taste
3 tbsp chopped spring onions for decoration

How to make Burmese Spaghetti

Chop the French beans and carrots into long pieces and boil them.
Heat the oil in a vessel, put the onions and sauté until it turns golden brown.
Put the vegetables and tomatoes and cook for 4 minutes.
Put the spaghetti, Worcestershire sauce, tomato ketchup, vinegar, green chillies, chilli powder and salt and cook for a few minutes.
Garnish with chopped spring onions.
Ready to serve.

How to make Samosas

Ingredients

For Cover:

1) 1 cup all purpose flour (Maida)
2) Water to Knead dough
3) 2tbsp oil
4) Little salt
5) 1/4th tsp. Ajwain (optional)

For Stuffing:

6) 3-4 Potatoes (boiled, peeled & mashed)
7) 1/2 cup Green Peas (boiled)
8) 1-2 Green Chilies (finely chopped)
9) 1/2tsp Ginger (crushed)
10)1tbsp coriander finely chopped
11) Few chopped Cashews (optional)
12) Few Raisins (optional)
12) 1/2tsp Garam masala
13) Salt to taste
14) Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosas

For making Cover:

Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.

For filling Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.

              How to make Cannoli Fillings

Ingredients:

1) 2 lb Ricotta 2) 1 1/2 c Powdered sugar 3)4 tsp. Vanilla 4) 1/2 c Citron 5) 1/2 c Orange peel; candied 6) 4 oz Chocolate; sweet Cannoli Filling 1) 3 cups ricotta cheese 2) 1/2 cup confectioners' sugar 3) 1/4 tsp cinnamon 4)1/2 square unsweetened chocolate, grated or 1/2 tbsp cocoa 5) 1/2 tsp vanilla 6) 3 tbsp chopped citron peel 7) 3 tbsp chopped candied orange peel 8) 6 glace cherries, cut up How to make Cannoli Fillings Process ricotta, powdered sugar and vanilla in food processor until smooth. Add citron, peel, and broken up chocolate and process with short bursts just until chopped. Use to fill cannoli shells, garnishing ends with finely chopped almonds or other nuts. Fluffy Ricotta Filling:  Fold in 1 cup heavy cream, beaten until stiff. Pistachio Filling:          To either of the above fillings add a few drops of green food coloring to tint pale green. Garnish ends of filled shells with chopped pistachio nuts. Cannoli Filling: Mix ricotta thoroughly with sifted dry ingredients. Add vanilla and fruit peel. Mix and blend well. Chill in refrigerator before filling shells. Fill cold cannoli shells; smooth filling evenly at each end of shell. Decorate each end with a piece of glace cherry and sprinkle shells with confectioners' sugar. Refrigerate until ready to serve

How to prepare Italian Cookies

Ingredients:

5 Cups all-purpose flour 
11/2 Cup confectioner’s sugar 
2 Tablespoons baking powder 
1 Cup butter 
3 Eggs 
1 Tablespoon vanilla extract 
1 Tablespoon anise 
1 Cup confectioner’s sugar 
11/2 Tablespoons water 
2 Tablespoons multicolored candy sprinkles

How to make Italian Cookies

Preheat oven to 450 degree. Grease cookie sheets. In a large bowl stir together the flour, 11/2 cups confectioners, sugar and baking powder. Cut in butter using a pastry blender or rub between fingers until well blended. Stir in the eggs, vanilla and anise extracts and mix into a firm dough. Turn dough out onto a floured surface and knead for about 5 minutes. Roll tablespoonful of dough into balls and place them 1 inch apart onto the prepared cookie sheets. Bake for 8-10 minutes in the preheated oven, or until firm. Remove from cookie sheets to cool on wire racks. In a small bowl stir together 1 cup confectioner's sugar and 1-1/2 tablespoons of water. Drizzle over cooled cookies and decorate with sprinkles.

How to make Butter Cookies

ingredients

3/4 stick of butter
1/4 cup of sugar
1 cup of all purpose flour
1/2 tsp of cardamom
1/4 cup of almonds
1/4 cup of cashews
1/4 tbsp of baking powder

How to make butter cookies

Add butter, sugar and baking powder in a bowl and blend it very well
To the mixture add powdered cardamom and add flour little by little so that it blends properly.
To this add powdered almonds and cashews and mix it again.
Take a tblspn of dough and flatten it like a cookie.
Bake it in an ungreased cookie sheet for 350o about 15 mins or till it is golden brown.

How to make Baked Shrimps

Ingredients:

¼ kg shrimps
1 egg, beaten
¼ tsp chilli paste
1 tbsp chopped onion
1 tsp pepper powder
1 ½ tbsp chopped celery
1 ½ tbsp chopped parsley
1 tsp ginger powder
1 tsp garlic powder
Salt to taste

how to make Baked Shrimps

De shell and de-vein the shrimps and boil them in salt water for 5 minutes.
Mix all the ingredients to the shrimps to the shrimps and place them on a greased baking dish.
Bake in moderate oven for 30 minutes.
Ready to serve hot.

How to make Bengali Fish Curry

Ingredients :

4 slices fresh carp or striped bass 

2 tbsp mustard seeds 

2 jalapenos 

½ tsp panch foron 

½ tsp turmeric 

2 tbsp oil

How to make bengali fish curry

Apply salt and ¼ tsp of the turmeric to the fish. 

Now heat oil in a non-stick pan and fry the fish till it turns golden brown on both sides. Remove the fish and keep aside.

In a blender, make a paste of the mustard seeds, the jalapenos and ½ cup water. 

In the remaining oil add the panch foron and add this mustard paste. 

Fry for 4 to 5 minutes and then add the fish, turmeric and salt. 

Cook for 10 minutes till it is cooked. Garnish with cilantro.

How to make Coconut Fish Fry

Ingredients:

750gm sole/ bekhti fillets 

3 tsp red chillies 

2 tbsp coconut desiccated 

2 tsp ginger, chopped 

6 garlic cloves 

1 ½ tbsp white vinegar

3 tbsp maida (flour)

salt to taste 

oil for frying 

lemon wedges for garnishing

How to make coconut fish fry

Wash the fish fillets and pat dry. Sprinkle maida over fillets and keep aside. Grind together red chillies, coconut, ginger, garlic, vinegar and just enough water to make fine paste. 

Add salt and evenly coat fillets with this paste. 

Heat oil in a frying pan and fry fish till crisp. 

Serve immediately, accompanied by lemon wedges.

How to make Crab Curry

Ingredients :

2 crabs 

60 ml oil 

Kashmiri red chillies (soaked)

1 tbsp ginger 

1 tbsp garlic 

1tsp poppy seeds (roasted and soaked) 

1tsp coriander 

1tsp jeera 

1 onions 

400 ml coconut milk 

1 ½ tamarind pulp 

2 ( litres) stock

How to make crab curry

Put the crab into the boiling stock & boil for 10 mins

Cod & discard toes and stomach sac bellow the shell near the mouth.

Cut the crab into 4 pieces.

Make paste of ingredients

Heat oil in the wok add grounded paste and cook on low flame. Add crabs and toss.

Add tamarind water and reduce on slow fire.

Add coconut milk, bring to boil.

Serve hot.

How to make Fish Fry

Ingredients

1 kg white fish fillets 

1/2 cup bread crumbs

Oil for frying

To be ground into paste

2 sprigs of spring onion

1" ginger

3 garlic flakes

4 green chillies

1/2 tsp turmeric powder

1 tbsp lemon juice

1/2 tsp garam masala

1 tsp cumin seeds

1 cup coriander leaves

1/2 cup gram flour (besan)

Salt as per taste

How to make Fish Fry

Clean and Wash fish fillets. 

Cut into big pieces of the fillets. 

Heat the oil for frying. Put the fish pieces in the batter. 

Keep for 5 to 10 minutes. Remove the pieces and roll in bread crumbs. 

Deep fry till it turns golden brown. Serve hot.

Delicious Apple cake recipe to all

Ingredients:

1) 1 cup oil
2) 2 cup sugar
3) 3 cup flour
4) 1 tsp salt
5) 1 tsp nutmeg
6) 1 tsp cinnamon powder
7) 1 tsp baking powder
8) 3 eggs
9) 1 tsp vanilla extract
10) 1 cup chopped nuts
11) 1 tsp cloves
12) 1 cup baking soda
13) 4 cups chopped apples

For Glaze 

2 tblsp milk
1/2 tsp vanilla essence
1/2 stick butter
1/2 cup brown sugar

How to make Delicious apple cake

In a bowl mix the oil, eggs and vanilla extract together.
In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well.
Add in the apples and the nuts.
Pour this mixture in a baking pan and bake for 1.15 minutes at 350 degrees F.
For the glaze mix all the glaze ingredients together and boil the mixture for one minute.
When the cake is baked remove it from the oven and white it is worm pour the glaze on it.
Apple cake is ready.

How to make Red Velvet Cupcakes

INGREDIENTS

1) 1 cup Non Dairy Milk (I used almond milk)
2) 1 teaspoon Apple Cider Vinegar
3) 1 1/4 cups All Purpose Flour
4) 1 cup sugar
5) 2 tablespoons Cocoa powder
6) 1/2 teaspoon Baking powder
7) 1/2 teaspoon Baking soda
8) 1/2 teaspoon Salt
9) 1/3 cup Oil
10) 2 tablespoons Red Food Coloring
11) 2 teaspoons Vanilla Extract
12) 1/4 teaspoon Almond Extract




How to make Red Velvet Cupcakes



Preheat the oven at 350F/180C for 15 minutes. Line a 12 cup muffin tin with paper liners and grease it lightly.

In a medium size bowl, mix together the milk and vinegar allowing it to curdle. This will take about 5 minutes.

Meanwhile in a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt. Stir in the sugar too.

Once the milk has curdled, stir in the oil, food color and the extracts. Whisk it well to combine.

Make a well in the dry ingredients and slowly add the wet ingredients to it, stirring it until all the ingredients come together. Small lumps are okay. Take care to see that you do not over mix it otherwise you will not get fluffy cupcakes.

Fill each muffin tin 3/4ths full of the batter.

Bake it for about 16-20 minutes or until a toothpick inserted in the middle of the cupcake comes out clean or with very little crumbs is okay too. Mine were done after 17 minutes.

Transfer the pan to a wire rack and let it remain there for 5 minutes. After that remove the cupcakes from the pan and let it cool completely before you can frost it.

Delicious CHOCOLATE CHERRY CAKE RECIPE

Ingredients

1) 6 Eggs White
2) 1 Chocolate Cake Mix
3) 21 oz Cherry Pie Mix

For Frosting:

1) 2 Eggs White
2)1 1/2 cup Sugar
3)1/4 tsp Cream of Tartar
4)1/3 cup Water
5)1 tsp Vanilla Essence

How to make delicious chocolate cherry cake

In a bowl mix egg whites, chocolate cake mix, cherry pie filling.
Grease 9" X 13" pan and make a layer of flour on it.
Pour the batter into the pan.
In a preheated oven bake the pan for 35 - 40 minutes ot till the toothpick comes out clean.
Take tthe cake out and cool it.
To make the frosting, mix all the frosting ingredients and pour in a double boiler and with a beater, beat for 1 minute.
Then place this boiler on boiling water and again beat for 7 minutes.
Remove from heat and beat for 2 minutes on high speed.
Frost the cool cake with this mixture.

How to make delicious CARROT CAKE

Ingredients

1/2 cup butter
1 cup desiccated coconut
2/3 cup broken and chopped walnuts
1 cup golden raisins
2 1/2 cup grated carrots
3 tsp mixed spices (cinnamon, nutmeg, ginger)
1 cup brown sugar
1 1/4 cup all purpose flour
1 tsp baking soda
2 beaten eggs
2 tsp of orange juice


How to make delicious carrot cake:

Preheat the oven to 150 degrees C.
In a pan mix nicely the all purpose flour, mixed spices, baking soda, brown sugar, desiccated coconut and chopped walnuts.
In a separate pan melt the butter and add the golden raisins, carrots and orange juice. Stir it nicely and pour it on top of the dry ingredients.
Now add the beaten eggs to the mixture and mix it thoroughly.
Prepare a loaf tin by oiling the base and the sides, pour this prepared mixture into the tin and bake the cake for 50-60 minutes or until a toothpick inserted into the centre of it comes out clean.

How to make Eggless Vanilla Cupcakes

Ingredients

1) 2 teaspoons Ener-G egg replacer powder
2) 3 tablespoons lukewarm water
3) 1 and 3/4 cups Milk (I used 2%)
4) 1/2 cup Water, divided
5) 1/2 cup Butter, melted
6) 1 and 1/4 cups Sugar
7) 1 and 1/2 teaspoons Vanilla Extract
8) 2 and 1/2 cups All Purpose Flour
9) 2 and 1/2 teaspoons Baking Powder
10) 1/2 teaspoon Salt

How to make vanilla cupcake

Preheat the oven at 375F/190C for 15 minutes. Grease the muffin tins lightly or line it with paper liners.

brush the inside of the liners with melted butter which gave a nice color on the sides of the cupcakes

Whip the egg replacer powder and 3 tablespoons of water, preferably in a blender for better results. Or just do it hand. The mixture should be frothy.

Add the milk and 1/4 cup of water to the egg replacer mixture and stir it well.

In a large bowl, stir together the flour, baking powder, and salt

In another bowl, cream the butter and sugar until light and fluffy.

Add the vanilla extract and remaining 1/4 cup of water, and beat well.

Add the flour mixture and the egg replacer/milk mixture in parts alternating

Beat until combined.

Fill in the muffin cups 3/4th full and bake for about 20-30 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Mine was done around 24 minutes