Eggless Chocolate Bread Microwave

Try out this simple, quick and delicious microwave recipe.


Ingredients :

2 bread pieces
3 tbsp butter
1/4 cup drinking chocolate
1/2 cup sweetened condensed milk
2 tbsp brown sugar
4 tsp chopped walnuts

Procedure:

Cream together butter and chocolate powder. Apply it liberally over the breads. Grill the breads till they are brown and crisp. Now mix together all other ingredients and pour over the breads. Microwave for 2 minutes. Serve immediately.

Note: You can bake for 5-7 minutes at 180 degrees if you have an ordinary oven.

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Apple Cake Recipe

Ingredients 

3 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs , beaten
1 cup vegetable oil
2 teaspoons vanilla
3 cups finely chopped apples
1/2 cup apple juice
1 cup chopped walnuts

Glaze topping for cake

1 cup brown sugar
1/4 cup butter
1/3 cup whipping cream


Instruction

In a large bowl combine flour, sugar, soda and salt. Make a well in the center and set aside.

In a medium bowl combine eggs, oil, apple juice and vanilla. Stir in apples and nuts. Add the egg mixture to dry ingredients, just until moistened.

Spread batter in a greased and floured 9 x 13-inch pan. Bake at 350°F for 45-50 minutes.

In a small saucepan combine the brown sugar, butter and cream.

Cook and stir till bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake, when it has cooled for 5 minutes, so it can seep into the cake, keeping it moist.

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Mishti Doi (Sweet Curd) Recipe

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Mishti Doi or sweet yogurt is a dish popular in Bengal and Orissa. But mostly it is difficult to make it at home as curd does not set well if you add too many ingredients to it. But you can make this delightful, creamy preperation at home by following this simple recipe.

Ingredients:

½ litre full cream milk
2+ 3 tsp sugar 
4 tsp raisins
½ cup curd 
½ tsp cardamom powder


Procedure:

Bring milk to a boil. Add 2 tsp sugar and boil till the milk slightly thickens. Add cardamom powder, remove from fire and allow it to cool slightly. Caramelise the remaining sugar in a pan. Pour the milk over it and mix well. Add curd into the milk and mix well with a blender. Pour into another container, preferably an earthen one and put a lid over it. Now cover the container with a warm cloth and leave overnight. Do not keep checking it or the curd will not set. Now decorate it with raisins and transfer to a refrigerator. Serve chilled.

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Aloo Posto Recipe

Try this traditional Bengali recipe today for dinner. 

Ingredients

2 tbsp poppy seeds (khus-khus)
2 tsp oil
2 whole dry kashmiri red chillies, broken
1/2 tsp turmeric powder (haldi)

4 cups boiled potato cubes
salt to taste


Instructions

Heat a non-stick pan and dry roast the poppy seeds till they turn pink. Coarsely grind them in a mixer and keep aside.

Heat the oil in the same pan, add the red chillies, turmeric powder and ground poppy seeds and sauté for a minute.

Add the potatoes and salt and sauté for 2 to 3 more minutes. Serve hot.

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Aloo Potol Recipe

Check out the delicious aloo potol this season.

Ingredients: 

• 2 cups Potol (Parval), sliced in chunks 
• 2 cups of Potatoes, peeled and sliced in chucks 
• ¼ cup coarsely pounded Peanuts, roasted 
• 1 tsp Turmeric Powder 
• 1 tsp Red Chilli Powder 
• 1 tsp Coriander Powder 
• 1 tsp Dry Mango Powder (Amchur Powder) 
• 1 tbsp Garam Masala Powder 
• 2 tbsp Gram Flour (Besan/Chick Pea Flour) 
• ¼ cup Coriander Leaves, chopped for garnishing 
• 2 tbsp Vegetable Oil (Sunflower Oil) 
• Salt to taste




Procedure:

• In a pan, heat the oil and add potatoes, potol, salt and all the other spices, except gram flour, peanuts and chopped coriander. 
• Sauté the ingredients and simmer it by adding ¼ cup of water. 
• Lower the heat to medium flame and cover the pan, stirring occasionally until it is well cooked. 
• Add gram flour and peanuts and simmer for another 5 minutes. 
• Garnish with chopped coriander leaves. The yummy Aloo Potol is ready to be served.

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Doi Begun Recipe

This traditional Bengali dish is made of yoghurt and brinjals. Savour it rice or chapattis or even hot puris.

Ingredients

4 small Brinjals (Eggplants)

1 bunch of fresh green leafy coriander

1 tbsp freshly ground roasted cumin powder

1 tsp mustard seeds

1 tbsp Red chilli powder

Salt to taste

2-4 tbsp sugar

1 tbsp Turmeric powder

Vegetable oil

2 whole dried red chillies

250 grams Yoghurt


Instructions

Cut the brinjals into about 1cm thick slices. Rub turmeric powder and red chilli powder and a pinch of salt on either side of the slices. 

Heat a shallow pan, add a drizzle of vegetable oil and shallow fry the brinjal. 

While the brinjals are in the pan, add the sugar, yoghurt and salt to taste to a kadhai on low heat. 

Stir the yoghurt till smooth, then add 1 tsp red chilli powder and the cumin powder. 

Once the brinjals are done, add them to the yoghurt mixture, and mix. 

Adjust salt, and add chopped cilantro. 

For the tadka, heat some oil, add mustard seeds and whole red chillies. When they crackle, add to the yoghurt and brinjal mixture. -Sprinkle a pinch of cumin powder and red chilli powder.

The dish can be served with plain rice, chapati or by itself. It also goes deliciously with parathas.

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