EGGLESS CHOCOLATE CAKE

3 cups flour
6 tablespoons cocoa powder
2 teaspoons baking soda
2 teaspoons salt
2 cups sugar
2/3 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
2 cups cold water

Preheat oven to 350 degrees.

Combine the dry ingredients in a large bowl. Combine the wet ingredients in another bowl. Add the wet ingredients to the dry and beat well. Pour into an ungreased 9x13 inch baking pan. Bake for 30 to 35 mins. Insert a toothpick and check to see if it comes out dry. Cool on a wire rack for 2o mins.

Winter warmth

Hi guys,
Here I am back again. Last weekend, I had my friends over for dinner. Since the whole week had been cold and chilly, I decided to add some warmth and heat to the menu. Hence made Sarson Ka Saag.
Now since all of them claimed to like it a lot (for real or not?), they said I should put it in my blog for their future reference. So here goes

SARSON KA SAAG
2 pkts frozen mustard leaves
1 pkts frozen spincah leaves
handful frozen/fresh methi leaves
1/2 cup water
3 tsp garlic paste/chopped garlic
2 tsp ginger paste/chopped ginger
2 tsp green chillie paste/chopped green chillies
3 Tbsp Corn meal/Makki ka atta
1 level tsp turmeric powder
salt to taste

For tempering:
2-3 tbs. ghee
1 tsp. cumin seeds
A pinch of hing or asafoetida
2 medium onions (250-300 gm.), peeled and grated or chopped finely.
3-4 whole dry red chillies
1/4-1/2 tsp. chilli powder (to taste)

Method:
In a pressure cooker put all the Ingredients together and cook for 30 mins. In a blender or with a hand blender puree it. Add corn meal and blend again. Put in it back in the cooker and let cook for 15 mins.

For the tempering
Heat the ghee add the cumin seeds and hing and then add the onions and saute them till they are lightly caramalized then add the red chilli powder and stir it and add it to the sarson mixture and cook for another 2 minutes.
Serve hot with fresh butter and makki ki roti or misi roti.

TORTELLINI SALAD

INGREDIENTS
2 (9 ounce) packages cheese tortellini
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
6 eggs
1 pound baby spinach leaves
1 cup crumbled feta cheese
1/2 cup slivered red onion

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.
Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.

BROWNIES

2 Cups Flour
1/2 tsp baking powder
2/3 cup margarine
1/3 cup unsweetened chocolate chopped
3 eggs
1 1/2 cup sugar
6 tbsp Irish creme liqueur
1 tbsp vodka
3/4 cup walnuts, chopped

Sift flour with baking powder and salt. In small saucepan, combine butter and chocolate. Melt over low flame. In bowl, beat dry ingredients, chocolate mixture, Irish creme liqueur and vodka. Combine well. Fold in nuts. Pour into baking pan. Bake at 180 deg C for 25 minutes approximately. Cool in pan. Cut into squares. Serve

TOFU CHOCOLATE SOUFFLE

1 Pkt Silken Tofu (firm or extra-firm)
1/2 tsp vanilla
22 tbsp cocoa powder
50 g cocoa powder
6 tbsp sweetner
Melt chocolate. Place remaining ingredients in mixer. Add melted chocolate. Blend well. Transfer to serving bowl. Drizzle over with cocoa powder. Refrigerate until set.

Enjoy! Yes, I am back. Keep coming back often to check my new recipes.