HOME MADE CAKE

Ingredients

Plain flour - 1 and 1/2 cup
Powdered sugar - 1 cup
Egg - 1
Refined oil or plain butter - 1/2 cup
Baking soda - 1 tsp
Milk - 1 cup
Vanilla essence - 1 tsp

Method
Mixture Preparation

1. Beat the egg very well until it becomes lighter and looks like double the original quantity. (As you do while making omelet)
2. Mix sugar and oil together and stir them pretty hard till the mixture becomes light and fluffy.
3. Add the beaten egg to this mixture. Mix well to blend all ingredients thoroughly.
4. Now prepare a mixture of plain flour (Maida) and baking powder and sieve it to avoid any lump.
5. Now gradually add this Maida mixture, to the batter prepared by mixing sugar, oil land egg.
6. Add Vanilla essence to the batter and again blend thoroughly.
Cake Preparation

7. Grease the baking tin (or cake tin) with oil and dust it by sprinkling maida over greased surface evenly.
8. Pour the mixture into the greased baking tin.
9. Heat the pressure cooker on high heat for 2 minutes.
10. Now put the cake tin containing the cake batter, inside on cooker dish.( Do not put water inside the pressure cooker)

11. Close the cooker lid and do not put the whistle on the lid. Lower the flame from high to low after 2 minutes.
12. Let it cook for 40 minutes, then switch off the heat. Do not open the lid immediately.
13. After 10 minutes open the lid to check whether the cake is done. Put a skewer inside the cake.

14. If the mixture will not stick on it, means that cake is done.
                                                                By:JANAKI CHOUDHURY

THEKUYA (DESI COOKIES)

Things required :

Maida -1kg

Sugar-2cups

Refined oil-1litre

Coconut scrub-half cup

Resins-100g

Cashew nuts-100g

Water-as per requirement

Procedure

Take the maida in a bowl and add 100g of refined oil to it and sugar as per ones taste and then add all the dry fruits mentioned above mix the mixture well and add water to the mixture and make a hard blend .

After that make small balls  out of the blend and give different shapes as per your  wish .then take a pan and put oil in it and heat it well .after the oil is heated well add the thekuya  in the oil until it becomes brown .

Take out of the oil put it on tissue paper so that it absorbs extra oil and allow it to cool

And finally your dessi cookies are ready to eat.

                                                                                                            Posted By:

                                                                                                            Gitika Geetu

DIWALI SPECIAL RECIPE

KAJU BURFI RECIPE Ingredients: • 3 cups Raw Cashew Nuts • 2 cups Water • 2 cups Sugar • Silver foil. How to make Kaju Burfi: • Grind the cashews to make a fine powder. • Next prepare a sugar syrup by combining water and sugar together in a pot and heating them. • Stir continuously until it has a 2-thread consistency. • Turn off the flame. • Dissolve cashew powder in the syrup. Make the solution thick. • Spread the solution on a greased plate and put silver foil on it. • Allow to cool and then cut it into pieces. • Kaju Burfi is ready.

CENTRAL INDIAN FOOD

Cuisine of Central Zone of India consists of both sweet and salty dishes. People of this part of the country do not have a distinct cuisine of their own, but they have beautifully imbibed the best of the food cultures from the neighbouring states. This amalgamation of popular food cultures has resulted in the cuisine which is quite popular in its own right.

Chhatisgarh, which is an independent state today was till very recently a part of the larger state Madhya Pradesh. Popular choice of food in Chhatisgarh is hence very similar to that of Madhya Pradesh. 

Food pattern in this zone differ from region to region. In some regions people take wheat and meat as their staple diet, but in other regions rice and fish is more common. Indore, the capital of Madhya Pradesh, offers the best of of the food of this zone and is quite popular amongst foodies. 

WEST INDIAN FOOD

Variety is the spice of life and also the hallmark of cuisine of the West Zone of India. Diversity in the geographical area in this zone from the most arid to the wet and coastal makes this zone most versatile in terms of cuisine. Smorgasbord of this zone contains a wide range of both simple vegetarian and delectable non-vegetarian inclusive of the exotic and world famous sea food. Mouth waters even at the very name of  Maharashtra's bhel puris, Gujarat's dhoklas, Rajasthani bati choorma and Goa's vindaloo. 

Staple diet of the people of this zone is rice. Wheat, bajra and jowar are also consumed in regions such as in Gujarat and Rajasthan. A bounty of sea food in Goa and Maharashtra ensures that the fish and other sea food is the invariable part of the meal for the non-vegetarians. Subzi, dals along with rice and rotis constitute a vegetarian plate. 

The state of Gujarat excels in the  preparation of vegetarian dishes. The recipes are known for the subtle use of spices and rich texture. The greatest asset of the cuisine here is the unparalleled variety of snacks called 'farsan'. Most of these are a hot selling constituents of the menu in restaurants and hotels all over India.

Picturesque Goa has stolen the heart of lovers of sea food across the country and even beyond. Recipes of chickens, prawns, fish, pork and even pastries of these land of beaches are simply mind blowing.

EAST INDIAN FOOD

East Zone of India is a hot mix of vegetarian and non-vegetarian food . Cultural and lingual diversity along with rich histories and geographic heterogeneity of the encompassing states makes the cuisine of this zone unique and unsurpassable.

Fetish of the people of West Bengal for fish, rice and sweet is legendary and contributes a significant lot to the popular cuisine of not just east zone but also the national cuisine of India. Part of Orissa also share the love for fish and rice with the state of West Bengal due to the long coastline the duo states shares on the Bay of Bengal. Fish and other sea food are in plenty in this region and so are the recipes.

People in Bihar and Jharkhand love their platter with all the colours of seasonal  vegetables which grow in abundance and rich variety here. Influence of Buddhism is apparent here as majority of the population practice vegetarianism. The state came under the influence of mighty Mughals once and naturally the famous Mughal cuisine left its mark here too.

SOUTH INDIAN FOOD

South Indian food is largely non-greasy, roasted and steamed.  Rice is the staple diet and forms the basis of every meal.  It is usually served withsambhar, rasam (a thin soup), dry and curried vegetables and a curd preparation called pachadi.  Coconut is an important ingredient in all South Indian food.  The South Indian dosa (rice pancakes), idli (steamed rice cakes) and vada, which is made of fermented rice and dal, are now popular throughout the country.  The popular dishes from Kerala areappams (a rice pancake) and thick stews.  Desserts from the south include the Mysore pak and the creamy payasum.

NORTH INDIAN FOOD

A typical North-Indian meal would consist of chapatis or rotis (unleavened bread baked on a griddle) or paranthas (unleavened bread fried on a griddle), rice and an assortment of assessories like dals, friend vegetables, curries, curd, chutney, and pickles.  For dessert one could choose from the wide array of sweetmeats from Bengal like rasagulla, sandesh, rasamalaiand gulab-jamuns.  North Indian desserts are very similar in taste as they are derived from a milk pudding or rice base and are usually soaked in syrup.  Kheer is a form of rice pudding, shahi tukra or bread pudding andkulfi, a nutty ice cream are other common northern desserts.

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