MOIST CHOCOLATE CAKE

Who doesn’t love chocolate ?? This is the most easiest way you will find to make the moistest chocolate cake with easily available ingredients too. Grab them and make your day chocolaty.

INGREDIENTS

  • 200 grams all-purpose flour sifted
  • 200 grams granulated sugar
  • 75 grams unsweetened cocoa powder sifted
  • 16 grams) baking powder
  • 450 ml soy milk or dairy milk
  • 35 grams vegetable oil
  • 1 teaspoon vanilla extract
  • powdered sugar for dusting

METHOD

  • Preheat the oven to 160 degrees C (320 degrees F)
  • In a large bowl, combine the flour, sugar, cocoa powder, and baking powder.
  • In a separate bowl, whisk the milk, vegetable oil, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined
    Don’t over mix.
  • Pour the batter into a greased and floured 22 cm (8 inch) pan.
  • Bake for 40 minutes or till a toothpick inserted comes out clean .
  • Place on a wire rack to cool down completely .
  • Dust with powdered sugar. .
  • Your moist chocolate cake is ready to serve.

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AALU MURGIR JHOL / BENGALI POTATO & CHICKEN CURRY

Ingredients
Chicken – 500gm (with bone)

For marination :

1 tsp ginger garlic paste
Salt to taste
1/2 tsp turmeric powder
1/2 cup yogurt

To prepare curry:

Mustard oil 1/4 cup
Whole garam masala (Cinnamon – 2 stick, Clove – 4, Green cardamom – 4, bay leaves – 2)
Garlic paste – 1tsp
Ginger paste – 1 tsp
Onion (thinly sliced) – 2 (large)
Onion puree – 1 (large)
Tomato paste/ puree – 2 (medium)
Red chilli powder – 1 teaspoon
1 tsp cumin coriander powder
1/4 tsp garam masala powder
Potato (cut into quarter) – 2 (big)

Sugar- 1/2 tsp
Salt to taste
Cilantro – handful to garnish

Method

Clean the chicken pieces and then marinate with ginger garlic paste, turmeric powder, salt and yogurt. Leave for 20 -25 minutes. Long time marination is good.

Shallow fry the potatoes along with salt and turmeric powder. Keep aside.

Heat more mustard oil and temper with whole garam masalas.

Then add sliced onion and green chilies and fry till it turns golden brown. Sprinkle little amount of sugar while frying the onion.

Then add ginger garlic paste and saute till raw smell go away.

Then onion & tomato puree. Cook until oil leaves the masala and a nice tempting aroma emits. Also add cumin, coriander and red chili powder and keep cooking.

Next add chicken and fried potato.

Cook on high flame for 10 – 15 minutes without covering the pan until moisture evaporates, then cook on low flame for another 5 minutes.

Then water and mix well. Cook for another 5 minutes on low heat or till the chicken is tender and potatoes are cooked with covering the pan.
Meanwhile check the salt.

Finally add garam masala and chopped coriander leaves.

Switch off the flame and leave it for 5-6 minutes.

It is ready to serve with rice or roti.

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BIHARI BOTI KABAB

Bihari Kabab is a famous street food of India and Pakistan. These charcoal grilled Kababs taste heavenly when served with paratha and salad ..

Ingredients:

1 kg boneless beef strips or chicken (breast strips)

Some mustard oil to glaze the pan

1 cup raw papaya paste (green papaya paste with skin)

1 ½ cup fried onions

1 tbspns ginger garlic paste

1 cup plain yogurt

¼ cup vinegar

Spice

2 tbspns coriander powder

2 tbspns red chilli powder

1 tspn paprika

Salt to taste

1 tspn red chilli flakes

Some carom seeds

2 bay leaves (powdered)

1 tspn black cumin

1 tspn cumin powder

1 cardamom black (crushed)

1 green cardamom (crushed)

½ tspn garam masala

For Garnishing

2 green chillies sliced

Handful of Cilantro chopped

Method

In a mixing bowl mix all the ingredients except oil, green chilllies and coriander and keep it aside (refrigerator) for 20 hours. (mix good with your hands)

If you don’t have a BBQ grill at home, line a pan with aluminum foil and grease the foil with some olive oil. Put the marinated mixture in it and bake in preheated oven (160 degrees Celsius) for approximately 40 minutes.

If you have BBQ grill at home, thread the meat on the skewers and cook on very low heat until they are done.

Take your dish out on a plate and serve hot with mint chutney.

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BANGLADESHI AALU GOSHT

Aalu gosht is a common dish in every Muslim household. This recipe teaches you to prepare potato and meat curry in a Bangladeshi way.

Ingredients

Beef/Mutton/lamb meat – 1 kg
Plain yogurt- 4 tablespoon
Onion slices – 1/2 cup
Potato – 6 medium, cut in halves
Whole cardamon – 4
Whole cinnamon – 2 pieces 1
Cloves – 4 pieces
Oil – 1/4 cup + 2 tablespoon

Spice paste:
Onion Paste – 3 tablespoon
Ginger paste – 2 tablespoon
Garlic paste – 2 teaspoon
Cumin paste – 1 teaspoon

Spice powder:
Coriander – 1 teaspoon
Garam masla powder – 1 teaspoon
Roasted cumin powder – 1/2 teaspoon
Ground turmeric – 1 teaspoon
Ground red chili – 1 teaspoon
Salt to taste

Method :

Wash and drain beef well. Keep aside.

Heat oil and fry potatos sprinkling some turmeric. Keep aside.

In the same oil fry onion until golden color. Remove half of fried onion and keep aside.

Add whole cardamon, cinnamon, bay leaf and cloves.

Mix onion paste and spice powder and mix them well.

Place the meat and fry until oil is separated from meat.

Now whisk yogurt with one cup of water and mix into the meat.

Cover and cook until meat is soft and tender. Make sure there’s no water once the meat is tender .

Add fried potatoes and roasted cumin powder. Stir well till the masala coats the potatoes .Add very little water for the potatoes to cook (This is dry type curry so there should be no water in it)

Remove from heat and serve with rice or chapati.
Enjoy!

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MUTTON KASSA

Mutton Kassa is a special mutton curry originated in Bengal. It occurred during the British Colonial Era. The primary ingredients include mutton, onion, tomato and spices. .

Ingredients
Mutton- 1/2 kg
Onion- 1 large (paste)
Tomato – 1 (paste)
Ginger paste- 1 tsp
Garlic paste – 1tsp
Turmeric powder – 1/2 tsp
Red chilli powder – 1/2 tsp
Kashmiri red chilli powder – 1/3 tsp
Coriander powder -1/2 tsp
Cumin powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Sugar- 1/2 tbsp (optional)
Curd-3 tbsp
Bay leaves – 2
Dry red chilli – 3
Asafoetida – 1/3 tsp
Ghee – 1 tbsp
Salt to taste
Oil

Method:
Marinate the mutton with curd, and half of each turmeric powder, coriander powder, red chilli powder, cumin powder, Garam masala powder, salt and sugar for 3 hours minimum.

Heat oil in a pressure cooker, add bay leaves, asafoetida, red chilli powder and rest sugar.

Add onion paste once the sugar dissolves. Stir well fry till onion turns brownish.

Add tomato paste, Ginger garlic paste and stir till oil separates.

Add the rest spice powder and stir.

Now add the marinated mutton and bhunofy it till oil separates.

Check for salt and then add water and pressure cook till the meat is tender. Open the lid and let the water evaporate.

Once the water is evaporated and the gravy is thick, switch off the flame and put 1 tbsp ghee.

Serve hot with chapati or paratha.

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Cold Potato Salad

Cold Potato Salad is a simple salad with few ingredients used but gives a tangy taste to your tongue….

Ingredients

600 grams Baby potatoes, boiled and cut into halves
1/2 cup Hung Yogurt (Greek/ Thick Curd)
1 tablespoon Mustard sauce
Coriander leaves, Small bunch, finely chopped
1 tablespoon Apple cider vinegar
1 tablespoon Extra Virgin Olive Oil
1/2 teaspoon Red Chilli flakes
Salt , to taste

Method
To begin making Cold Potato Salad with Cilantro Dressing Recipe, wash and pressure cook the baby potatoes using a pressure cooker for 2 whistles. Peel, cut it into halves and keep aside.

Take a medium bowl, add the hund curd, apple cider vinegar, kasundi and whisk it to a smooth consistency.

To this add the finely chopped cilantro, red chilli flakes, salt, olive oil and whisk again till it all comes together to a easy pouring light dressing.

Now, take the baby potatoes in a big salad bowl, add the prepared salad dressing and mix well.

Refrigerate the salad for an hour before serving.

Serve the Cold Potato Salad with Cilantro Dressing Recipe along with the soup of your choice for a healthy weeknight dinner.

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HIMACHALI MUTTON RARA

Mutton Rara … the name makes you think, doesn’t it? Why Ra-ra? Why not Ba-ba? Or Fa-fa? There’s definitely got to be a story behind it. And so the legend goes … The Chhota Nawab of Awadh, and the Rajkumari of Jaipur were madly in love with each other. They wished to be together but life had other plans. They had a clandestine love affair and their families found out. The princess was whisked away to a fortress surrounded by deep waters and guarded by an evil witch. The prince yearned for his ladylove, but was unable to get in. The witch was clever and unforgiving, but she had one weakness: mutton. The prince called down the finest bawarchis of his great empire for one task only: to create a mutton dish so delicious that it would render the witch powerless. And so the dish was prepared near the moat of the bewitched castle … Cooked slowly and patiently in whole spices – spices that had made Hindustan famous all over the world – black cardamom, green cardamom, bay leaves, cinnamon sticks, cloves, whole black peppercorns, star anise, cumin seeds and Kashmiri red chillis. They cooked and they stirred and as the masalas roasted the deep sensuous aromas arose and wafted through to the fortress. The meat simmered and began to tenderize, and the witch could not control herself and magically transported the pot to her chamber. She loved the preparation so much, that she actually gave the Rajkumari away to the Chhota Nawab and blessed them with eternal happiness. The magnanimous prince named the magical preparation after the witch, whose name was Rara … hence Mutton Rara.

Or so I’d like to believe. But the truth is, it’s most probably a concoction some North Indian dhaba-wala created for customers trudging across the Grand Trunk Road. No princely love story! The dish, however, is royal and extravagant in every way. It is a double whammy of meat – chopped up mutton leg and minced mutton, and needs to be made with a lot of love and a little bit of effort.

Recipe

Mutton – 500 gram

Mutton mince or keema – 200 gram

Onion – 4 sliced

Garlic paste – 1 tablespoon

Ginger paste – 1 tablespoon

Tomato – 5 finely chopped

Green chilli – 3-4 finely chopped

Coriander leaves – 2 tablespoon chopped

Salt to taste

Turmeric powder – 1 /2 teaspoon

Coriander powder – 1 teaspoon

Cumin powder – 1 teaspoon

Kashmiri red chilli powder – 2 tablespoon

Garam masala powder – 1/2 teaspoon, optional

Nutmeg powder – 1/4 teaspoon

Sugar – 1/4 teaspoon

Roasted Powdered spices – 1 teaspoon

Bay leaf – 1

Green cardamom – 3-4

Cinnamon – 1 inch stick

Cloves – 4

Mace – 1 string

Mustard oil or ghee/clarified butter – 1/4 cup

For marinating
Curd – 1/2 cup

Salt 1 teaspoon

Garlic paste – 1 teaspoon

Ginger paste – 1 teaspoon

Mustard oil – 1 teaspoon

Roasted Powdered spices – 1 teaspoon

Nutmeg powder – 1/4 teaspoon

Spices to Powder

Cumin seeds – 1 tablespoon

Coriander seeds – 1 tablespoon

Green cardamom – 4

Cinnamon – 1 inch stick

Cloves – 4

Mace – 2 strings

Heat a pan and add 1 tablespoon cumin powder, 1 tablespoon coriander powder, 4 cardamom, 1 inch piece cinnamon, 4 cloves and 2 strings of mace. Dry roast on low flame. Spices should’nt be burnt. Stir continuously. Roast until colour of the spices slightly changed and becomes fragrance. Let it cool down. Grate the nutmeg and keep aside.

Clean and wash well the mutton pieces and minced mutton or keema separately.

Marinate the mutton pieces with curd, salt, garlic paste, ginger paste, mustard oil, 1 teaspoon powdered roasted spices and 1/4 teaspoon nutmeg powder. Mix well and keep aside for 30 minutes.

Crush the cardamom, cinnamon, cloves and mace.

Heat oil or ghee or clarified butter in a pressure cooker.

I have used mustard oil but if you like you can use ghee. Add bay leaf, crushed cardamom, cinnamon, cloves and mace.

Add sliced onion and chopped green chillies. Add sugar. Fry until the onions becomes translucent.

Add the marinated mutton pieces. Fry until the mutton changes it’s colour. Stir continuously to avoid sticking from downside.

When the mutton starts to change it’s colour add the tomatoes, ginger paste and garlic paste.

Saute until the tomatoes becomes mushy.

Add salt, be careful we have already added 1 teaspoon salt while maintaining. Add cumin powder, coriander powder, turmeric powder, kashmiri red chilli powder, garam masala powder, dry roasted powdered spices and nutmeg powder.

Saute until the tomatoes mixed well and dried up completely. Keep stirring.

Now add the minced mutton or keema. Fry till oil leaves the sides.

Add the remaining marinating spices and curd. Add water to make a thick gravy. Mix well. Add chopped coriander leaves.

Close the pressure cooker with lid.

Switch off the flame after 8 whistle or till the mutton pieces becomes tender.

Let the pressure settle down on it’s own.

Open the pressure cooker and check if it is done. If not pressure cook again for 1-2 whistle.

You can garnish with chopped coriander leaves and ginger julienne.

Serve with hot steamed rice, roti or Indian flat bread, paratha, naan or puri.

Enjoy……

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