FLOURLESS DARK CHOCOLATE CAKE

Ingredients: Chocolate( 50 % n above good quality dark chocolate) 370 gms, water 1 cup, castor sugar 365 gm + 85 gm, butter (room temperature) 225 gm, 6 eggs.
Method: mix the 365 gm sugar in the water to melt the sugar, then pour the water in the chocolate to melt it. Then add the butter to chocolate. Whish egg and the rest of the sugar. Mix it till the eggs reaches a ribbon stage. Fold the eggs mix in the chocolate mixture and mix them together. Pour this mix in the butter paper lined nine inches cake pan. Then bake it till 360 degrees. As it is not easy to mix , it takes around 40 – 45 mins to bake. Ingredients

1/4 cupbroken wheat (dalia)
1onion, chopped
1green chilli, chopped
1/4 cupgreen peas
1/4 cupcarrot cubes
1 tbspoil salt to taste

For the garnish
2 tbspchopped coriander (dhania)
Method
1. Clean and wash the broken wheat thoroughly. Blanch it in 2 cups of hot water for 4 minutes. Drain and keep aside. 2. Heat the oil in a pressure cooker. Add the onion and green chilli and saute till the onion turns translucent . 3. Add the peas, carrots, broken wheat and salt and saute for 3 to 4 minutes. 4. Add 1 1/2 cups of water and pressure cook for 1 whistle. 5. Garnish with the coriander and serve hot.
Tips
1. You can use any other vegetables of your choice. 2. Bulgur wheat or broken wheat is also called "Cracked Wheat" and is available at any grocer.

Jawar Bajra Rotis with Paneer

Ingredients

2 tbspjowar (white millet) flour
2 tbspbajra (black millet) flour
1 tbspgrated paneer
4 tbspspinach (palak), chopped
4 tspghee or oil to cook
Method
1. Combine all the ingredients and knead into a soft dough using water. 2. Divide the dough into 4 equal parts and roll out each part into in a 100 mm. (4") diameter circle. 3. Cook each roti on a non-stick tava (griddle) over a medium flame using a little ghee till both sides are golden brown in colour. Serve lukewarm with fresh curds or raita.
Moong Sprouts Dosa

Ingredients

For The Dosas
1 cup sprouted moong (whole green gram)
4 tbsp rice flour (chawal ka atta) salt to taste

For The Stuffing
1/2 potato , boiled and mashed
2 tbsp grated carrot
2 tbsp grated beetroot
2 tbsp grated cabbage
2 tbsp chopped onions
1/4 cup finely chopped tomatoes
1 tbsp chopped coriander (dhania)
1 tbsp fresh coconut , grated
1/2 tsp chaat masala
1/4 tsp mustard seeds ( rai / sarson)
2 curry leaves (kadi patta) a pinch of turmeric powder (haldi) a pinch of asafoetida (hing)
1 tsp oil salt to taste

Other Ingredients
4 tsp oil to cook the dosas
Method
For the dosa

1. Combine the sprouts with 3/4 cup of water in a blender and grind into a smooth paste. n 2. Add the rice flour and salt and mix well so that no lumps remain. Allow the batter to stand for 15 minutes. Add more water if required to adjust the consistency of the batter so that it is of dropping consistency.

For the filling

1. Heat the oil in a pan and add the mustard seeds, curry leaves and turmeric powder. 2. When the mustard seeds crackle, add the asafoetida. Add all the vegetables, fresh coocnut and chaat masala to the tempering and mix well. 3. Divide the filling mixture into 4 equa portions. Keep aside.

How to proceed

1. Heat and grease a non-stick tava (griddle) with a little oil 2. Pour a ladleful of the batter on the tava and spread it evenly using a circular motion. 3. Drizzle a little oil on the sides to allow to cook. 4. Top with one portion of the filling mixture and spread it evenly over the dosa. 5. When the lower side of the dosa is lightly browned, fold over. 6. Repeat to make 3 more dosas. Serve lukewarm with coconut chutney.