Chocolate biscuit slice

• Ingredients

• 125g butter, chopped
• 1/2 cup caster sugar
• 1 teaspoon vanilla essence
• 1 1/2 tablespoons cocoa powder
• 1 egg, lightly beaten
• 250g packet arrowroot biscuits, roughly chopped
• 1 tablespoon desiccated coconut

• 2 cups pure icing sugar
• 1/4 cup cocoa powder
• 40g butter, melted
• 2 tablespoons boiling water

• Method

1. Step 1
   Grease and line a 3cm-deep, 16.5cm x 26cm (base) slab pan with baking paper, allowing a 2cm overhang at both long ends. Place butter, sugar, vanilla and cocoa in a saucepan over medium-low heat. Cook, stirring occasionally, for 3 to 4 minutes or until butter melts. Set aside for 5 minutes to cool.
2. Step 2
   Add egg to chocolate mixture and whisk to combine. Place saucepan over low heat. Cook, whisking constantly, for 10 minutes or until mixture is thick, glossy and smooth. Transfer to a large bowl.
3. Step 3
   Add biscuits and stir to combine. Spoon into prepared pan. Smooth surface. Cover and refrigerate for 2 to 3 hours or until set.
4. Step 4
   Make chocolate icing: Sift icing sugar and cocoa together into a bowl. Add butter and boiling water. Stir until smooth. Spread icing over slice. Sprinkle with coconut. Allow icing to set. Slice and serve.

Angel Food Cake - Homemade

Ingredients:

1 cup cake flour
3/4 cup sugar
2 tablespoons sugar
12 large egg whites, MUST be room temperature
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
3/4 cup sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract

Directions:
2
DO NOT GREASE PAN.
3
I always use a two piece angelfood cake pan.
4
Heat oven to 375°.
5
Sift the cake flour and 3/4 cup + 2 Tbsp sugar; set aside.
6
Combine the extracts in a small bowl; set aside.
7
Beat egg whites, cream of tartar and salt until it forms peaks.
8
Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
9
If you have a mixing guard for your mixer bowl now would be a good time to attach it.
10
Beating on LOW, add flour mixture and extracts slowly.
11
Make sure you fold in the sides and bottom of your mixing bowl.
12
(You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
13
Move a knife through batter to remove air pockets.
14
Bake 30-35 minutes or until top springs back when touched lightly with finger.
15
Invert pan onto a tin funnel to cool completely.
16
To remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan.
17
Then firmly spank the sides of your pan.
18
You could use a knife but this sometime tears the sides of the cake.
19
Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.
20
No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate.
21
Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).
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Chana Dal Chicken

Ingredients:
250 g skinless chicken
150 g grams lentils
1 large onion, sliced
2 tomatoes, chopped
4 green chilies
6 garlic cloves (peeled)
1/2 inch gingerroot, minced
1/4 tablespoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon chili powder
1/4 teaspoon turmeric powder
salt
2 tablespoons oil

Directions:

1
clean dal and boil with enough water,salt and turmeric till soft then mashed it with water .
2
Cut the chicken into 2-3inch pieces.Put the onions,garlic,ginger,salt, chili powder, ground coriander, chicken and 1,1/2cups water in a heavy based pot. cook for 10 to 15 minutes, or until the meat is half cook.
3
Add oil ,tomatoes and green chillies and cook for 5 minutes.
4
then add mashed dal with water.
5
and cook for 10 to 15 minutes .then sprinkle Garam Masala.

Fruity Green Tea Smoothie

Ingredients

• 1 cup water
• 4 Lipton® Green Tea with Mandarin Orange Flavor Pyramid Tea Bags
• 2 tsp. sugar
• 1 medium ripe banana
• 1/2 cup ice cubes

• Directions

  1. Pour boiling water over Lipton® Green Tea with Mandarin Orange Flavor Pyramid Tea Bags; cover and brew 1-1/2 minutes. Remove Tea Bags and squeeze. Stir in sugar and chill.
  2. In blender, process tea, banana and ice cubes until blended. Enjoy!

Longevity noodles

• Ingredients

• 500g packet thin fresh egg noodles
• 2 teaspoons cornflour
• 2 tablespoons soy sauce
• 1 teaspoon Chinese five-spice powder
• 1/3 cup chicken stock
• 1/2 teaspoon sesame oil
• 1 tablespoon peanut oil
• 1 bunch choy sum, roughly chopped
• 2 garlic cloves, crushed
• 2cm piece fresh ginger, finely grated
• 3 green onions, cut into 5cm lengths
• 150g snow peas, trimmed, halved on the diagonal
• 2 cups beansprouts, trimmed
• • Method
  
  
  1. Step 1
     Cook noodles following packet directions. Drain. Transfer to a bowl. Place cornflour and soy sauce in a jug. Stir until smooth. Stir in five spice, stock and sesame oil.
  2. Step 2
     Heat a wok over medium-high heat. Add peanut oil. Swirl to coat. Add choy sum, garlic and ginger. Stir-fry for 1 minute. Add onion, snow peas and beansprouts. Stir-fry for 2 minutes.
  3. Step 3
     Add stock mixture and noodles. Stir-fry for 2 to 3 minutes or until sauce boils and thickens. Serve.

Plum Cake/Fruit Cake

INGREDIENTS

Maida/All purpose flour	1 1⁄2 Cups
Sugar	3⁄4 Cup
Caramel syrup	7 - 8 Teaspoons
Dry Fruits (chopped)	1 Cup
Dry Nuts (chopped)	1 Cup
Eggs	3
Unsalted Butter	8 Teaspoons
Baking Powder	1 Teaspoon
Baking soda	1⁄4 Teaspoon
Cinnamon powder	1 Teaspoon
Vanilla essence	1 Teaspoon
Orange juice	1⁄2 Cup STEPS 1 Soak dry fruits and nuts in the orange juice for approximately half an hour. Sieve maida, baking powder, baking soda into a big bowl. Keep this aside. 2 Take butter and sugar in a bowl and beat it well using an electric beater. Beat well till sugar is completely dissolved and the mixture is light and fluffy. 3 Now add eggs and beat well. Add cinnamon powder, vanilla essence and caramel syrup. Beat well. Pre heat the oven - convection mode - 190 degree Celsius. 4 Add the soaked dry fruits and nuts. Mix well using a wooden spoon. Pour this mixture into the maida mix. Mix well so that everything is combined properly. 5 Pour the cake mix into a greased baking tray lined with butter paper. Put this in the oven for 35 to 45 minutes. 6 Check in between using a tooth pick whether the cake is cooked or not. Once done, take off from heat and give it a standing time of 5 minutes. 7 Transfer it on a wire rack and let it cool before serving. Decorate it with dusting some powdered sugar on top. 8 To make Caramel Syrup: Heat 1/4 cup sugar and 3 tbsp water in a pan till it turns golden colour. Take off from heat and add 3 - 4 tbsp warm water. Mix well. Caramel syrup is ready.

Subz Chai or Gubali Chai

Ingredients

• Green tea leaves 6 teaspoon
• Seeds of green cardamom 15
• Ground cardamom 1\2 teaspoon
• Bicarbonate of soda 1\2 teaspoon
• Milk 1\2 liter
• Full cream or Fresh cream ( malai)
• Pistachio , grounded 6 teaspoons
• Water 6 cups

• Directions

  1. Pour water in a heavy based large pan.
  2. Add tea leaves, salt, seeds of green cardamom and bicarbonate of soda.
  3. Bring to boil reduce heat and simmer briskly for 45 minutes or until it reduces to 1\3 its quantity.
  4. While it is still boiling pour in it about 2-3 cups of cold water or enough water to make 4 cups in all.
  5. Bring to boil and simmer for 4-5 minutes.
  6. Remove from heat, strain and keep aside.
  7. Boil the milk with ground cardamom over low heat.
  8. Pour prepared tea water (Qahwa) in the milk.
  9. Bring to boil, add salt and simmer for 3-5 minutes over low heat.
  10. Remove from heat and pour into 6 cups.
  11. Pour 1 tablespoon of cream or malai.
  12. Sprinkle 1 teaspoon of pistachio over it.
  13. Flavor of the tea depends on the quality of the green tea leaves.
  14. Serve hot.

The Best Chocolate Sheet Cake. Ever.

Ingredients

• FOR THE CAKE:
• 2 cups Flour
• 2 cups Sugar
• ¼ teaspoons Salt
• 4 Tablespoons (heaping) Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• ½ cups Buttermilk
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• _____
• FOR FROSTING:
• ½ cups Finely Chopped Pecans
• 1-¾ stick Butter
• 4 Tablespoons (heaping) Cocoa
• 6 Tablespoons Milk
• 1 teaspoon Vanilla
• 1 pound (minus 1/2 Cup) Powdered Sugar

Preparation

Note: I use an 18×13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.