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Kale Channe ke kabab

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Ingredients 1/2 cup Kale channe ( Black gram) 1 tablespoon chane ki dal ( split gram) 1/4 tablespoon jeera ( Cumin seed) 1 stick dalchini ( Cinnamon) 1 moti elaichi ( cardamom) 3-4 laung ( Cloves)  3-4 saboot saboot kali mirch ( pepper corns)  2 flakes of garlic  1 dry red whole chili 1 onion- chopped 2 bread slices- dipped in water and squeezed 1/4 tablespoon amchoor ( dry mango powder) salt to taste Procedure Soak channa and channe ki dal together overnight. Pressure cook channas with jeera, dalchini, moti elaichi, laung, kali mirch, garlic, ginger and red chilli and give one whistle. Keep on low heat for 20 minutes.  If there is any water left, dry the channas on fire, leaving just a little water enough to grind.  Grind to a fine paste. Add bread, salt and amchoor to taste. Chill the mixture in the fridge for sometime.  Make flattened rounds Deep dry 4-5 pieces in medium hot oil. Drain on absorbent paper. Sprinkle onion rings over the kabab
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Coffee Almond Cake

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Ingredients 150 gm Flour or Maida 125 gms sugar 3 large eggs 90gms refined oil 3 tablespoon instant coffee powder 1/4 cup heated water 1/2 tablespoon soda bicarb 1 tablespoon vanilla essence 1/4 cup almonds finely chopped Procedure Sieve flour, baking powder and soda together.  Beat eggs and sugar together till frothy. Add oil gradually and beat well.  Dissolve coffee in 1/4 cup water and give it a boil. keep aside.  Add half of the coffee mixture and half flour to the egg mixture.Mix well. Add leftover coffee and maida. Beat till smooth. Add essence and half of the walnuts. Pour into greased tin. Sprinkle the left over almonds on the top and bake in a preheated oven at 170 degree C for 40 minutes or till the cake is done. 
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Butter Chicken

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Ingredients  1 chicken 2 tablespoon Vinegar I cup curd half cup cream 2 Large onions 4 Garlic flakes- minced I Ginger- minced Handful of coriander leaves 4 Green Chilies- minced I tablespoon garam masala 1 tablespoon ground coriander 1 tablespoon cumin seed 100 gms powdered cashewnut paste 200 gms tomatoes- peeled and sliced 4 tablespoon ketchup 150 gms butter Salt and chilli powder to taste Procedure Clean the chicken, make deep gashes on it. Mix vinegar with salt and apply on the chicken. Set aside for 10 minutes. Mix half of the curd with the spices, 2 tablespoon ketchup, 50 gms butter and salt. Apply thickly on the chicken and set aside for 2 hours. Grill the chicken, applying butter often till it is tender from inside. Heat the remaining butter and add onions. ginger, garlic and chillies. Fry till it starts changing colour. Add the tomatoes and cook till it is soft, then add the remaining curd, cream, ketchup, cashew nuts and leftover masala.
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Choco Lava Cake - Eggless

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Ingredients  125 gms Dark chocolate 100 gms Butter 3/4 Cup Curd 1/2 Cup Sugar 1 Cup Maida 1/4 Cup Cocoa 1 Tsp Baking powder Procedure Mix the curd and sugar together. Add the baking soda and leave for 5 minutes.  Melt the dark chocolate in a double boiler or in the microwave. Add the chocolate with the curd mixture. Add maida with baking powder and cocoa and use cut and fold method to mix it. Keep oven on preheat at 180 degrees Butter the cupcake moulds/ cake mould and pour the mixture.  Bake for 200 degrees for 10 minutes. 
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Beauty...

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"Beauty is not flawless, it shines through your flaws."
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Marble Cake

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Ingredients 3 eggs ( 1 egg is to 50 gms of rest of the ingredients ratio) You can use 4 if you want to make a bigger cake. 150 gms maida 150 gms sugar 150 gms refined oil or butter baking powder 1 tbsp cocoa powder Procedure Preheat the oven for 10 minutes Mix sugar and egg. then add oil. add maida( add baking powder in it) in the end. Use cut and fold method to mix it.  Take a little bit of batter separately and add cocoa powder to it. add two drops of vanilla essence to take away the smell of it to the white mixture. Oil the tray and pour the white mixture into it. Check for bubbles.  put the cocoa mixtures at different places and then use a fork to make random designs to create the marbling effect.  Bake at 180 degrees for 30 minutes Check with a fork to see if its baked properly.
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Experiments with water colour
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Maccher Jhaal

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Maccher Sorshe Jhaal is a spicym little pungent fish curry with mustard base that is best served with steamed rice. Maccher Jhaal  or as others call it Sarsowaali Fish Curry is most common Fish curry in a Bengali household that gives a variation where fish is in everyday menu. Ingredients Rui?Katla/Parshe/Bhetki or any fish you like - 8 pieces Turmeric - 1teaspoon Salt- 1/2 teaspoon Mustard oil- 4 tablesoon + 2 tablespoon Kalonji/ Nigella seeds- 1/2 teaspoon Black mustard seeds- 2 tablespoons Yellow Mustard seeds- 2 tablespoons Green Chili- 3-4 /slit from in between Take the fish and was under the tap water, marinate with 1 teaspoon turmeric and 1/2 teaspoon of salt. Keep aside.  Now take black and yellow mustard seeds and put it in the grinder, alng with some salt and 2-3 green chillies. Add a little water and grind to make a fine paste.  Take the paste in a medium bowl and add 1/2 cup of water in the bowl and make the pas
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CD craft

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Material needed Recyled cds- lots and lots of it. Adhesive  Scissors Decoarative material- colours, glitters, beads, paper, sketch pens Bottles, newspaper etc.  Used beer bottle and cds used to make this bottle. The cd was cut up into small pieces with scissors and then stuck to the bottle using adhesive. It gives a mosaic look. The bottle can be used for  keeping small indoor plants or simply as a decorative piece. It looks amazing when different light sources strikes it, almost giving it a disco ball effect.  Cd coasters The cds have first been lacquered with acrylic colours. It was then scratched using any sharp material like scissor, pencil, old pen etc. Any interesting designs can be made on this. To give it a finishing touch, it was given a coat of varnish and voila! The coasters are ready to be used.  The picture is self descriptive. Cd are used to make simple animals using any decorative material lying at home
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Shahi Tukda

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Shahi Tukda literally means the royal piece which has its roots in the Mughal cuisine. It is particularly prepared in the holy month of Ramzan and Eid. This dessert has variations like the hyderabadi double ka meetha served at functions and weddings. This is my simple version of the dessert.  Ingredients For the bread. 4 bread slices Oil -2tsp For the Cream sauce (Optional) Condensed milk - 1/2 cup or 4 tsp Milk -1/2 cup, ( more if you require) Corn flour 1/2 Cardamom powder a pinch For the Sugar Syrup Sugar- 1/2 cup Water enough to cover sugar. Almonds and Pistachios finely chopped for garnish Method  For the cream sauce. In a bowl, take the corn flour and add 2 rsp of milk and blend well to form lump less liquid. Keep it aside. In a pan take the condensed milk and add the rest of milk. Bring to boil. When it starts to boil, simmer and slowly add the corn flour mix . it will thicken very fast so keep stirring continuo
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Recycled paper photo frame

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Getting bored this summer? Here is a simple DIY photo frame which can be made from things around the house.  Materials needed : Cardboard frame cutout ( Old broken frames can be recycles) Paper- Newspaper, old recycled paper from magazines Adhesive Scissors Colours- Acrylic (it is water proof and stays longer) Brush to paint Beads/ glitter/ other household things- to decorate.  I have used all recycled things lying around the house and easy to use. The first step is to start rolling the paper into rolls and then gluing it. Once it is dry, these rolls have to be rolled into coils of different sizes.  Once you have made a number of coiled rolls, lacquer it with a mixture of adhesive and water, This will strengthen the coils and the paper would never come apart. In the meanwhile, paint the photo frame base in the colour of your choice. Even though the frame would be covered but it is necessary so that tiny crevices dont look blank. Once the
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