~*~Fudgy Valentine Cake~*~

 

Fudgy Valentine Cake

Ingredients: 

2/3 cup butter or margarine, softened

1-3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups dairy sour cream
PINK BUTTERCREAM FROSTING(recipe follows)
Maraschino cherries or chocolate curls(optional)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch heart-shaped pans.*

2. Beat butter and sugar in large bowl on medium speed of mixer until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; add to butter mixture alternately with sour cream, blending well. Beat 3 minutes on medium speed. Pour into prepared pans. 

3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Prepare PINK BUTTERCREAM FROSTING. Spread frosting between layers and over top and sides of cake. Garnish with maraschino cherries or chocolate curls, if desired. 10 to 12 servings. 

PINK BUTTERCREAM FROSTING

1/2 cup (1 stick) butter or margarine, softened

4-1/4 cups powdered sugar
4 to 5 tablespoons milk
2 teaspoons vanilla extract
1/4 teaspoon red food color

Beat butter in medium bowl until creamy. Gradually add powdered sugar alternately with milk and vanilla until smooth and of desired consistency; stir in food color. 

*NOTE: One 8-inch square baking pan and one 8-inch round baking pan (each must be 2-inches deep) may be substituted for heart-shaped pans. Prepare, bake and cool cake as directed above. Cut round layer in half, forming 2 half circles; place cut edge against adjacent sides of square layer to form heart. Frost entire cake.

~*~Egg Masala~*~

Egg Masala 

Ingredients:

6 Eggs, hard boiled 

2 tbsp Oil 
1 cup Water 
Salt as per taste 
2 chopped Onions 
1 tsp Lemon juice 
2 chopped Tomatoes 
Coriander leaves, chopped 

Make a paste of:

1" Ginger 
5 Garlic flakes 
2 Green Chilli 
1 tsp Chilli powder 
1 tsp Garam Masala 
½ tsp Turmeric powder 
1 tsp Coriander powder 
½ tsp Cumin seeds powder 

 

Method:

Prick the eggs with the fork and keep aside. 

Heat a oil in pan. 
Fry onion till golden brown. 
Add tomatoes and simmer for 5 minutes. 
Add the grounded paste and salt. 
Simmer for 3-4 minutes. 
Add water and eggs in the pan. 
Bring to boil. 
Let it cook for 10 minutes till gravy is thickens. 
Add lemon juice and stir well. 
Remove from flame and garnish with coriander leaves. 
Serve hot. 


Tip: While cutting hard boiled eggs,the egg yolk often tends to break so to avoid this dip the knife in cold water for a few seconds and then cut smoothly. 

~*~Egg Korma~*~

Egg Korma
 

Ingredients:

6 Eggs 

6 Onions 
6 Cloves 
¼ cup Milk 
3 tbsp Ghee 
A piece of Ginger 
1 stick Cinnamon 
Some Green Chilli 
2 Cardamom pods 
1 tbsp grated Coconut 
½ tsp Turmeric powder 
3 tbsp Coriander powder 
2 tbsp chopped Cashewnuts 
Salt to taste 

Method:

Chop the onions coarsely. Grind together the green chilies, grated coconut, coriander powder, cardamom, cinnamon, cloves, ginger and turmeric powder. 

Separate the Egg yolks and egg whites. Beat them separately. Mix altogether the egg yolks and milk to the egg white mixture and adjust salt according to taste. 
Again beat the mixture for 10 minutes and place the egg mixture vessel into a large vessel containing a little water and boil till the egg is set. Turn out the egg and cut into cubes. 
For korma, heat the ghee in a saucepan and fry the chopped cashewnuts till golden brown. 
Put onions, ground masala paste and salt and cook on a low flame, till the onions turn light brown. Stir occasionally till the ghee floats to the top. 
Now add half a cup of water and bring to a boil. 
Add the egg cubes and cook gently till the korma thickens. 
Use freshly cut coriander for garnishing and serve hot with rice or parathas and chutney. 


Tip: Do not boil eggs in the microwave as pressure builds up and there are chances of the eggs exploding. 

~*~Egg parantha~*~

Egg parantha

Ingredients:

  * 4 Eggs * 2 tbsp Oil * Salt to tase * Red Chilli powder
* 2 Onions, chopped * 1 Tomato,chopped * 2 cups Wheat Flour  
* 1 Capsicum, chopped * Coriander leaves, chopped

Method:

1. Heat oil in a frying pan.

2. Fry onions, add tomato and capsicum and saute for a minute.

3. Add salt, chilli powder and eggs. Mix well. Fry till done.

4. Add coriander leaves in it and keep aside.

5. Now, prepare the wheat dough and make small balls of it.

6. Stuff the egg mixture and make the paranthas and fry.

7. Serve hot with butter or chutney.

~*~Shahi Parantha~*~

Shahi Parantha

Ingredients:

  * 2 tbsp Oil * 2 tbsp Ghee * 2 Eggs, beaten * 1 Onion,
chopped * 1 cup Wheat Flour * 1 Tomato, chopped * 500 gms
minced Meat * 5 Green Chilli, chopped * 1 tbsp Ginger-Garlic
paste * Salt and Red Chilli powder * Coriander leaves, chopped


Method:

 1. Knead the flour into smooth dough.

2. Heat oil in a pan and
fry the onions till brown. Also fry the ginger garlic paste and keep
aside.

3. Cook the minced meat, salt, red chili powder and half cup
of water till the meat is cooked and dry.

4. Make two omelettes.  

5. Make two thin chapatis.

6. On one chapati place one omelette,
spread a tbsp of minced meat over it, sprinkle some green chilies,
coriander and cover with the other omelette.

7. Top this with the
next chapati and press the edges of the two chapaties tightly. 8. In
a tava fry the parantha with a little oil, till both the sides are well
done.

~*~Food from India~*~