Baking table n treats topper for cake

Garlic mushroom

Ingredients:

• 250 gm mushrooms
• 1 tablespoon chili-garlic paste
• 1/4 teaspoon chili flakes
• 1 teaspoon freshly grated garlic
• 1 pinch turmeric
• 1 tablespoon tomato puree
• 3 table spoon butter
• 1/4 teaspoon corn starch
• Black pepper for seasoning
• garlic powder for seasoning
• salt to taste.

Directions:

1. Cut mushrooms into slices.
2. Heat butter in a pan.
3. Add grated garlic and stir fry for 2-3 minutes.
4. Add mushrooms and saute for 5 minutes on medium-high flame.
5. Now add chili flakes,chili-garlic paste,turmeric,tomato puree,corn starch and salt.
6. Cover with a tight fitting lid.
7. Cook on low heat for 5 minutes.
8. Season with pepper and garlic.
9. Serve with rice.

Lamp - Cupcake and cake Topper

Pizza and pizza sauce

Ingredients:
For Dough-

• 1 cup all purpose flour
• 1/8 cup lukewarm water
• 1/2 teaspoon dry yeast
• 1/4 teaspoon sugar 
• 1/4 teaspoon salt
• 1 tablespoon olive oil or(you can use any cooking oil)

For topping-

• Sliced tomato
• 3/4 cup Grated cheese
• Sliced jalapeno (You can use mushrooms,onion,broccoli,cooked chicken pieces,whatever topping you want you can add).

For sauce-

• Tomato sauce or 1/4 cup tomato puree
• 1/2 teaspoon garlic powder
• 1/2 teaspoon basil leaves
• 1/2 teaspoon oregano leaves
• 1/4 teaspoon black pepper powder.

Directions:

For dough

1. Add yeast and sugar to lukewarm water.
2. Leave for 5 minutes to ferment.
3. Mix all purpose flour,salt and oil in a bowl.
4. Knead a smooth dough with fermented water.
5. Drizzle some drops of oil and coat the top of dough.
6. Cover the dough and leave for 6 hours.
7. Preheat oven to 425 F at least 30 minutes.
8. Sprinkle some flour on your work surface.
9. Take dough and flatten it with your hand.
10. Starting at center to outwards,not too thick or thin.
11. Place flatten bread on greased baking tray
12. Spread pizza sauce on flatten bread.
13. Sprinkle cheese on top of sauce.
14. Sprinkle chopped vegetables on top of that.(Topping)
15. Bake for 15 minutes.
16. If you want more spicy,sprinkle some red chili flakes or black pepper powder.

Malai kofta

Serves : 3 people

Ingredients:
For kofta-

• 250 gm grated Paneer(cottage cheese)
• 2 medium size boiled potato(mashed) 
• 250 gm chopped carrot
• 250 gm green peas
• 250  gm grated cauliflower
• 150 gm corn (you can add any vegetables whatever you like)
• 1 handful chopped coriander leaves
• 2 pinch garam masala
• 1/4 teaspoon coriander powder
• 1/4 red chili powder
• 2 chopped green chili
• 2 tablespoon chopped nuts(cashews,almonds,rasines)
• salt to taste
• All purpose flour for coating

For gravy-

• 2 medium size chopped onion
• 2 medium size chopped tomato
• 2 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander-cumin powder
• 1/4 teaspoon red chili powder
• 1/4 teaspoon garam masala
• 120 gm heavy cream
• I pinch yellow food color(optional)
• 2 cloves and 2 green cardamom
• 6 tablespoon oil
• salt to taste

Directions:

For kofta-

1. Mix well all ingredients in a bowl except flour.
2. Divide dough into small balls.
3. Dip each ball into dry flour to coat.
4. Deep fry each ball until golden brown.
5. Drain koftas on paper towels.
6. Keep koftas in a bowl.

For Gravy-

1. Heat oil in a pan.
2. Split cumin seeds,cloves and cardamom.
3. Add onion,fry until golden
4. Now add ginger garlic paste and all above ingredients except cream.
5. Stir fry until raw smell is gone.
6. Pour fried masala into grinder or mixer.
7. Make smooth paste,try not to add too much water during grinding.
8. Pour paste in a deep pan.
9. Add salt,1 cup water,bring it to boil.
10. Add 6-8 tablespoon fresh cream on top.
11. Turn off heat.
12. At the time of serving pour gravy on top of koftas.
13. Sprinkle some chopped coriander leaves.

Enjoy mouth watering malai koftas "jo dil ko chhu jaye".

Chhole bhature

Ingredients:
For Chhole-

• 250 gm chickpeas (soaked over night)
• 1 medium size chopped onion
• 1 chopped tomato
• 1/2 teaspoon onion seeds
• 1 teabag or 1 teaspoon
• 1/4 teaspoon baking powder
• 1 teaspoon ginger paste
• 1/4 teaspoon garlic paste
• 1 teaspoon cumin-coriander powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon garam masala
• 1 teaspoon chaat masala
• 1 table spoon lemon juice or 1/2 teaspoon mango powder or 1/4 teaspoon pomegranate powder.
• 1 green cardamom,2 cloves.
• 2 chopped green chili
• 1/2 teaspoon cumin seed
• 1 pinh asafoetida 
• 6-8 tablespoon oil
• salt to taste.

For Bhature-

• 300 gm all purpose flour(3 cup)
• 75gm semolina (fine suji)
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 75 gm yogurt
• Oil for frying
• 1/4 teaspoon baking powder
• Small amount of warm milk.

Directions:

For Chhole-

1. Place tea,cloves,cardamom,onion seeds in a muslin cloth.
2. Tie and make a sack.
3. Pour the chickpeas in a pressure cooker with 2 cup water.
4. Add salt,baking powder and tea sack.
5. Put the lid on,turn on heat.
6. Boil chickpeas for about 20 minutes on low heat or until soft.
7. Heat oil in a pan.
8. Add asafoetida,cumin seeds,let them splitter
9. Add chopped onion,fry until brown.
10. Add ginger garlic,stir fry for 3 mins.
11. Add tomato,cumin-coriander,red chili powder,garam masala,chaat masala,green chili,mango powder and salt.
12. Fry for 5 minutes on low heat or until their raw smell is gone.
13. Now add chhole,let it boil.
14. Turn off heat,pour in a bowl.
15. Sprinkle some chopped coriander leaves and serve.

For Bhature-

1. Mix all ingredients in a bowl except oil
2. Knead dough with warm milk until soft and smooth.
3. Cover and leave dough to rise for about 4-5 hours.
4. After that knead dough one more time.
5. Divide dough into 6 equal pieces.
6. Dust the surface with all purpose flour.
7. Roll each piece of dough into oval shape.
8. Preheat oil in a frying pan for deep frying.
9. Fry bhature and serve hot with chhole.

Chanel handbag cake