molten chocolate lava cake

Ingredients¼ cup   Chocolate chips ¼ cup   Cherry filling 2 cups   Refined flour 1 tsp   Baking powder ¾ tbsp   Soda bi-carb 1 cup   Amul curd A few drops  Vanilla essence 1 cup   Amul Milk ¾ cup   White butter ¾ cup   Caster sugar 6 tbsp   Cocoa powder Method1. Preheat oven to 170*C. Grease a cake tin and line it with butter paper. Mix the chocolate chips with cherry filling and keep aside. 2. Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm. 3. Whisk the curd, caster sugar, butter and vanilla essence together till smooth and frothy. 4. Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter. 5. Pour into well-greased muffin moulds and spoon chocolate chips & cherry filling mixture in the centre and bake on the centre rack for 8 minutes. 6. Check the cake, remove cake from the oven and after a few seconds, demould it and serve.

Spicy Tomato Juice

 

Ingredients:

4 pounds fresh tomatoes
1/2 cup celery, chopped
1/4 cup onion, chopped
2 tablespoons lemon juice
1 1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1/8 teaspoon bottled hot pepper sauce

Directions:

Chop tomatoes. Place tomatoes, celery, and onions in crockpot. Cover; cook on low 8-10 hours. Press mixture through a sieve. Return juice to crockpot.

Cook on high for half an hour. Add remaining ingredients; cook for 15 minutes. Chill.

Nutrition:

51 calories, 1 grams fat, 12 grams carbohydrates, 2 grams protein per 1/2 cup. This recipe is low in fat.

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This CD Kitchen recipe for Spicy Tomato Juice serves/makes 1 quart

  

Drinking Chocolate recipe

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2oz heavy  cream
6 - 8 oz  milk
1 cinnamon stick
1 vanilla bean
2 ozfinely chopped dark chocolate
1 1/2 ozfresh whipped cream

Heat the cream and milk with the cinnamon and vanilla bean (split lengthwise) very slowly for 15-20 minutes. (If you don't have any beans add 1-2 tsp of vanilla after heating). Remove the bean and cinnamon. Add the chocolate. Mix until fully melted.
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Serve topped with some very dense fresh whipped cream. Serves 1-2 depending upon how much of a glutton you are.
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For a richer chocolate, use 4 oz of milk, 4 oz of cream, 4 oz of chocolate. Serve in coffee mug.

 Cheese pizza

Ingredients

1 Wholemeal Pizza Base
1 recipe Pizza Sauce
butter or oil for greasing

For the topping2 cups chopped leeks or chopped spring onions
3 cloves of garlic (lehsun) , chopped
a pinch of nutmeg (jaiphal) powder
1 tbsp butter or oil
salt to taste

For baking 1/4 cup grated pepper cheese
1/4 cup grated garlic cheese
1/4 cup grated paprika cheese
1/4 cup grated mozzrella cheese or grated cooking cheese

Method

For the topping 

1. Heat the butter in a pan.
2. Add the leeks, garlic, nutmeg and salt and stir-fry for 3 to 4 minutes. Keep aside.

How to proceed

1. Place one pizza base on a greased baking tray.
2. Spread half the pizza sauce and half the topping on it.
3. Divide each of the cheeses into 2 equal portions and place them on the pizza in such a way that each type of cheese occupies one quarter of the pizza.
4. Bake in a pre-heated oven at 200°C (400°F) for 15 to 20 minutes or till the base is evenly browned.
5. Repeat with the remaining ingredients to make another pizza.
6. Serve hot.

Spinach Pesto Grilled Cheese Sandwich

Earlier on in the week, when I made the spinach, or spanakopita pesto pasta I made sure to keep some of the pesto left over for something new. I had come across the idea of using a pesto in a grilled cheese sandwich and it was the perfect time to try one. I have been experimenting with grilled cheese sandwiches for a while now. It all started when I first tried adding some jam to one then I moved on to chutneys and now it was time to try a pesto grilled cheese sandwich. Since the spinach pesto had some Greek flavours going on I decided to use a Greek cheese, graviera, in the sandwich. The spinach pesto sandwich with graviera was amazing! The flavourful pesto worked really well in a grilled cheese sandwich! Although the graviera did not melt quite as well as I had hoped for it was still really tasty and it rounded out the sandwich nicely. I can't wait to experiment with more pesto grilled cheese sandwiches.!

This recipe appears in the The Best of Closet Cooking 2012 eCookbook along with 24 more of the tastiest recipes on Closet Cooking.

GET THE BEST OF CLOSET COOKING 2012

Spinach Pesto Grilled Cheese Sandwich

A tasty spinach pesto smothered in ooey gooey melted cheese and wrapped in buttery golden brown grilled bread.

Servings: makes 1 sandwich

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

• 1 tablespoon butter
• 2 slices bread
• 1/2 cup graviera or gruyere, grated
• 1-3 tablespoons spinach (aka spanakopita) pesto

Directions

1. Heat a non-stick pan over medium heat.
2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the spinach pesto, the remaining cheese and finally the other slice of bread.
3. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Vegetable and Cheese Buger

 

Method

1. Boil the French beans, carrots, green peas and the potatoes in sufficient water in a heavy bottomed vessel till done.
2. Drain out the excess water from the vegetables.
3. Cool completely. Dry grind the bread slices.
4. In a bowl mix together the boiled vegetables, ground bread, corn flour, ginger-garlic paste, powdered masalas, coriander leaves and salt. Mix well.
5. Make round medium sized patties.
6. Shallow fry the patties on a medium flame till golden on both sides.

To Serve:

1. Cut the bun into 2 halves.
2. Apply butter on the inner sides of each bun.
3. Place an onion ring on one half.
4. Place a vegetable pattie on it.
5. Top it with a tomato slice and some grated cheese.
6. Place the other half of the bun on it and brush it with a little butter.
7. Place the bun in a pre-heated oven at 140 degree C for 4 to 5 minutes.
8. Repeat with remaining buns.
9. Serve hot with potato chips and tomato ketchup.

RELATED RECIPES

 Zucchini and spinach sandwich

 Bell pepper and couscous salad

 Beet and apple juice

 Coriander leaves pulao

 Sweet corn and paneer vada

Ingredients: 

4 - burger buns
100 g - french beans (finely chopped) 1 - carrot (finely chopped) 

4 - potatoes (cut into cubes)
handful - green peas
1 tbsp - ginger garlic paste
2 tsp - red chilli powder (or as per taste)
11/2 tsp - coriander powder
11/2 tsp - mango powder
handful - fresh coriander leaves (finely chopped)
salt to taste
4 - bread slices
2 tbsp - corn flour
sufficient oil for shallow fryingOther Ingredients: 
50 g - butter
1 - onion (cut into thin rings)
1 - tomato (cut into thin roundels)
4 cubes - cheese (grated) 

Paneer Sandwich Receipe

Paneer Sandwich

                           Healthy Sandwich Recipe for Kids

Paneer Sandwich Recipe

Prep time: 10 min

Cook time: 5 min

Yield: 2

Main Ingredients: paneer bread

Ingredients

• Whole wheat bread slices - 4 (or brown bread)
• Fresh paneer - 1/2 cup (crumble or grate)
• Capsicum - 1 (small), finely chopped
• Onion - 1/4 cup, finely sliced
• Green chilies - 1-2, finely chopped
• Fresh coriander leaves - 2 tbsps, finely chopped
• Tomato Sauce - 1 tbsp (or Tomato Ketchup)
• Salt to taste
• Butter - 1 tsp

Method

1. In a bowl, mix all the ingredients except butter and bread. Take 2 tablespoons of the prepared paneer filling and place on the whole wheat bread slice. Place another bread slice over it.
2. Drizzle some butter on a pan and toast the sandwich. Alternately, you can grill the sandwich too. In that case, spread a little butter on one side of each bread slice and place filling on the un-buttered and grill it. Serve warm.

Tips

• If you do not have paneer on hand, use tofu or hung yogurt.
• Use any colored bell peppers.
• Add a pinch of garam masala for variation in flavor.