chocolate cake

Ingredients

• 3 Tbsp all purpose flour/maida
  
  3 Tbsp powdered sugar
  
  1 Tbsp unsweetened cocoa
  
  2 Tbsp crushed oreo cookies
  
  1/8 tsp baking powder
  
  1/2 tsp salt
  
  1/4 tsp vanilla extract
  
  3 Tbsp oil / melted butter
  
  3 Tbsp milk (you might require less)

Method

Mix flour, sugar, coco, baking powder and salt in the mug.

Add vanilla, crushed cookies, milk and oil and make the batter.

Make sure that your mug is only half full so that the cake has some space to rise and be fluffy.

Microwave it for 1 minute on the highest power.

Note: The timing may vary according to your microwave setting and your mug too. So insert a knife or toothpick after 1 minute and if it comes out clean your one minute cake is ready, if not then microwave to 30 more seconds. And that's about it, you are done. Now, I know we feel like eating our cakes at that very moment, but wait for a few minutes, just a few and dig into it while it is warm.

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For the ingredients come to Yash indian spices shop  

(Calle anzuelo 28-30 Puerto del Carmen, Tías, Canarias, España )

coconut balls

Ingredients

• 4 cups grated coconut, dessicated
  
  1/2 cup milk powder
  
  1 tin condensed milk
  
  1 Tbsp  ghee
  
  1/2 tsp cardamom powder
  
  A few tbsps of dessicated coconut to garnish

Method

Heat 1/2 tbsp ghee in a heavy bottomed vessel.

Add coconut and saute for 4-5 minutes on low flame.

Add 1/2 cup milk powder and a tin of condensed milk and keep stirring constantly (on low flame) till it starts leaving the sides of the vessel, approx 8-10 minutes.

Add 1/2 tsp cardamom powder and mix. Turn off heat and cool.

Grease you hand, make small coconut ladoo balls and roll in dessicated coconut.

Tips: In an air tight container, place the balls in your fridge for longer shelf life. At room temperature they stay fresh up to 2-3 days
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For the ingredients come to Yash indian spices shop  
(Calle anzuelo 28-30 Puerto del Carmen, Tías, Canarias, España )

mutton keema

Ingredients:

Mutton keema - 250 grams (Washed and drained)
Fresh or frozen green peas - ½ cup
Onion - 1 
Tomato 1(medium size)
Bay leaf - 1
Red chilli powder - 1 ½ tsp
Corriander powder- 2 tsp
Cumin powder - ½ tsp
Salt - to taste
Coriander leaves - 1 tbsp (finely chopped)

To Grind:
Ginger - 1'' piece
Garlic - 5 to 6 cloves
Green chillies - 2
Cinnamon - 1 small piece
Cloves- 3
Cardamom black-1

Directions:

Finely chop the onion and tomato. Keep aside.

Grind ginger, garlic, green chillies, cinnamon, cloves and cardamom with little water to fine paste. keep aside.

Heat oil in a Pressure cooker; add bay leaf and finely chopped onion.

Saute for a while till the colour changes and then add the grounded paste.

Fry in a medium flame for a minute (If you think it is sticking to the pan add little water) and add tomato with salt.

Saute till tomato becomes soft.

Now add the spice powders and keep frying till the raw smell goes.

Then add minced meat, peas and mix with 1½ cup of water.

Close the cooker with the lid. After the first whistle, simmer
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For the ingredients come to Yash indian spices shop  
(Calle anzuelo 28-30 Puerto del Carmen, Tías, Canarias, España )

Ingredients :
Mutton - 500 grams
Onion - 1 medium sliced
Tomato - 3 medium pureed
Greeb chilli - 2 or as per spice level
Ginger garlic paste - 1 teaspoon

Yogurt - 2 Tablespoons
Red chilli powder - 1 teaspoon or as per spice level
Turmeric powder - 1/4 teaspoon
Coriander powder - 1 teaspoon
Salt to taste
Cinnamon - 1/2 inch stick
Cardamom - 2
Cloves - 2
Oil - 1 tablespoon
Water as required
Coriander leaves - 1 tablespoon chopped

Method :

1. Clean and wash the mutton pieces. Drain from the water.
2. Pressure cook the mutton pieces with 1 cup of water and some salt for just 3-4 whistles.
3. Let pressure release on its own.
4. Remove the mutton pieces and keep aside. Keep the stock water also aside.
5. Rinse the pressure cooker and return to the stove.
6. Heat oil and add cinnamon, cardamom, cloves and fry for a minute.
7. Add the sliced onions and green chillies. Fry till the onions turn translucent.
8. Add the mutton pieces and fry for a minute.
9. Add ginger garlic paste and fry for a minute.
10. Add the pureed tomatoes and mix well.
11. Add red chilli powder, coriander powder, turmeric powder and salt and mix well. Remember salt was also added to mutton earlier.
12. Cook till oil starts to separate.
13. Add yogurt and mix well.
14. Cook for 5 minutes.
15. Add water as required and add coriander leaves.
16. Pressure cook for 8-10 whistles on medium flame or till mutton is cooked.
17. Let pressure release on its own.
18. Adjust the consistency by cooking further or by adding water as required.

For more recipes go to: http://poonamsrecipesindianspices.blogspot.com.es/

For the ingredients come to Yash indian spices shop
(Calle anzuelo 28-30 Puerto del Carmen, Tías, Canarias, España )
  

How to make Tomato Chatni? 

Put the tomatoes ( 1 kg chopped ) in a deep non stick pan and cook on medium heat.

Add salt and mix. Add onions ( 2 medium chopped ) and red chilli powder ( 2 teaspoons ) and mix. Add sugar ( 1 cup ) and stir till it dissolves. Cook till the excess moisture evaporates.

Add vinegar ( 1/3 cup ), mix and simmer for 2-3 minutes. Transfer into sterilized bottles and store in refrigerator when cooled down to room temperature. Use when 

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For the ingredients come to Yash indian spices shop  

(Calle anzuelo 28-30 Puerto del Carmen, Tías, Canarias, España )

RAJMA MASALA

Ingredients:

Butter 1tsp
Kasuri Methi  1pinch
Garam Masala Pdr 1  tsp
Cumin 2 tsp
Tomatoes  3-4 small
Ginger 1Tsp
Green Chilies 2
Garlic And Ginger Paste 4Clove
Salt To Taste
Oil 3Tbsp
Chili Powder 1Tsp
Onions, Finely Chopped
Red Kidney Beans 1Cup(or use poonams spices 2 TSP)

Method:
1.Soak the red kidney beans overnight.
2.Next day, cook in a pressure cooker till done
3.Heat the oil and fry the onions for 5 minutes. add ground garam masala
Add the grounded ginger-garlic paste and chili powder and cook again for 3 minutes.
4.Add the tomato chopped and green chilli to this mixture and cook until well done .
5.Add the mixture to the boiled kidney beans.
6.Add the other spices and salt according to taste and butter.
7.Cook again till 15 minutes until the rajma (kidney beans) gets rice 

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For the ingredients come to Yash indian spices shop  

(Calle anzuelo 28-30 Puerto del Carmen, Tías, Canarias, España )

Dal Makhani

Dal Makhani

ingredients
•Whole black gram (sabut urad) 1/2 cup
•Red kidney beans (rajma) 3 tbsp
•Salt to taste
•Red chilli powder 1 tsp
•Ginger,chopped 2 inch piece
•Butter 3 tbsp
•Oil 1 tbsp
•Cumin seeds 1 tsp
•Garlic,chopped 5-6 cloves
•Onion ,chopped 1 large
•Green chillies,slit 1-2
•Tomatoes,chopped 2-3 medium
•Garam masala powder 1 teaspoon(or can use poonams spices)
Method
Pick, wash and soak  urad and rajma overnight in three cups of water. Drain. Pressure cook  urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft. Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden. Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp. Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt. Simmer on low heat till the dals are totally soft and well blended. Serve hot.

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For the ingridients come to Yash indian spices shop  

(Calle anzuelo 28-30 Puerto del Carmen, Tías, Canarias, España )

Paneer Pakora

Ingredients

To Be Mixed Into A Marinade

2 Tbsp ginger-garlic paste

1/2 Tsp carom seeds 

a few drops of orange food colour

Salt to taste

1/2 Tsp chilli powder

Other Ingredients

2 Cups paneer , cut into 2” x 1/2" x 1/2" strips

Besan (gram flour) 

Oil for deep-frying

1 Tbsp chaat masala for sprinkling

Method

1. Combine the paneer strips with the prepared marinade and toss gently till the marinate coats the paneer strips evenly from all sides. Keep aside for 15 minutes.
2. Sprinkle besan on the marinated paneer strips and mix gently so that the besan coats the paneer evenly from all sides.
3. Heat the oil in a kadhai on a medium flame and deep-fry the paneer pieces till golden brown. Drain on absorbent paper.
4. Serve hot sprinkled with chaat masala and green chutney.

For more recipes go to:

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For the ingridients come to Yash indian spices shop  

(Calle anzuelo 28-30 Puerto del Carmen, Tías, Canarias, España )

Yellow and Red Dal

Ingredients

1/4 cup yellow moong dal , soaked for 2 hours

1 cup red masoor dal, soaked for 2 hours

1/4 tsp tumeric powder (haldi)

2 Green chilles, spilt

1 Tsp grated ginger 

1 Tsp grated garlic (leshun)

Salt to taste

2 Tbsp ghee

1/2 Tsp mustard sedds (rai/ sarson)

1/2 Tsp nigella seeds (kalonji)

1 Whole dry Kashniry red Chili

1/2 Cup finely choped onions

1/2 Cup finely chopped tomates

For The Garnish1 tbsp chopped coriander (dhania)

Method

1. Wash the dals together.
2. Combine 2½ cups of water, dals, turmeric, chillies, ginger, garlic and salt , mix well and pressure cook for 2 whistles.
3. Allow the steam to escape before opening the lid and keep aside.

How to proceed

1. Heat the ghee in a kadhai, add the mustard seeds, nigella seeds and kashmiri chilli, sauté on a medium flame for a few seconds.
2. Add the onions and sauté on a medium flame for 2 to 3 minutes, till the onions turn translucent.
3. Add the tomatoes and a little water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
4. Add the prepared cooked dal, ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
5. Serve immediately garnished with coriander.

For more recipes go to:

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For the stuf for making this recipes come to:

Yash Indian spices shop  

( Calle Anzuelo 28-30 Puerto del carmen, Tías, Lanzarote, España)

Peas Spinach Tikki

Ingredients:

1/4 Cup fresh spinach puree

1 Cup frozen green peas thawed

2  Large potatoes boiled 

1/2 Cup grated paneer

2 Tbsp corn flour

2-3 Green chiles

1 Tsp cumin

1/2 Tsp cumin powder

1 Tsp amchur (dry mango) powder

1 Tbsp oil + oil for shallow frying the tikkis

Salt To taste.

Method:

1. Make spinach puree by following  instructions here.
2. Peel and mash potatoes and add spinach puree, thawed green peas, grated paneer, corn flour, green chillies, cumin, cumin powder and amchur (dry mango)  powder.
3. Make about 20 medium sized flat balls
4. Heat oil in a shallow pan and fry the tikkis till they turn golden brown and crispy
5. Serve hot with ketchup

For more recipies go to :

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For the ingridients come to Yash indian spice shop 

(Calle Anzuelo 28-30, Puerto del Carmen, Tías, Lanzarote, Canarias, España)

Dry Paneer

2 cups paneer (cottagte cheese) , cut into 50 mm (2") cubes
1/2 cup capsicum, cut into 50 mm. (2") pieces
1/2 cup thick curds (dahi)
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
2 tsp chilli powder
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp garam masala
2 tbsp chopped coriander (dhania)
1 tsp chaat masala
1 tbsp oil
salt to taste

Method

Combine the curds, ginger paste, garlic paste, chilli powder, kasuri methis, garam masala, coriander, oil and salt and mix well to prepare a marinade.
Add the paneer and capsicum to it and keep aside for 15 minutes.
Arrange the marinated paneer and capsicum pieces in a shallow glass dish and microwave on HIGH for 3 minutes.
Serve hot, sprinkled with the chaat masala

Black Eye Beans

Ingredients:

Black-eye beans (soaked overnight and boiled until almost breaking)

Oil for frying

2 Large onions (chopped)

1 Tsp of ginger & garlic paste

1 Tomato chopped

Tomato purée (if desired)

½ cup water

Salt

Chili powder (pinch)              

1 tsp ground cumin

1 tsp ground coriander

½ tsp garam masala

Tamarind paste

Bunch of fresh coriander

Method:

1. Place the oil in a pan and heat. 
2. Add the onions and keep stirring until they are brown (don’t allow them to stick).  Add the garlic & ginger paste and stir in, followed by the chopped tomato and tomato purée the spices and the water and then add salt.                                                                                                                 
3. Stir until the mixture is well mixed and add the black-eye beans and continue cooking until the beans are soft.                                                      
4. Then add the tamarind paste (soak a small quantity of the paste in warm water and squeeze the juice out of the paste into the mixture – this avoids getting tamarind and its stones in the dish).                                                               
5. If you want a curry with gravy, add more water, if you want a dry curry then do not add more water.                                                                         
6. Continue to cook until the beans are almost breaking down and then add fresh chopped coriander to garnish and serve.

Mohanthaal

Ingredients

4 cups gram flour

2 cups ghee

1/2 cup milk

2 tablespoons cardamom powder

½ cup finely sliced almonds and pistachios

Ingredients for the Sugar Syrup

2 cups sugar

1½ cups water

Method

1. Add 1 1/2 cups of the ghee to the gram flour in a large bowl and combine well with fingers to make a mixture that feels like coarse crumbs. Add the milk and mix well. Allow this mixture to rest for about a 15 to 20 minutes.

2. While the mixture is resting we will proceed to prepare the sugar syrup. In a sauce pan heat 2 cups of sugar and 1 ½ cups of water. Stir continuously until the sugar dissolves. With heat on medium high boil the syrup till you reach a single thread consistency, about 10 to 15 minutes. Remove from heat and keep it warm.

3. Heat the remaining ghee in a large pan and add the above flour mixture, stirring continuously until golden brown and releases a roasted aroma. This takes about 15 minutes. Add the nuts and cardamom powder and stir until well combined.

4. Add the sugar syrup and keep stirring till the mixture turns thick and leaves the sides of the pan, it will also be a little dry. This process will also take about 10-12 minutes.

5. Take care not to stir to for too long; if you do it will become too rubbery.

Transfer the mixture into a greased rectangular pan and level the surface. Allow the mixture to cool before you can cut into small pieces. Store the Mohanthaal in an air tight container. 

6.Serve them as it is or serve it warm by heat in the microwave for a few seconds.

carrot halwa

Ingredients
Carrots - 2 cups (grated)
Evaporated milk - 1/2 cup(4 oz)
Sugar - 3/4 - 1 cup
Cardomom powder - 1/4 tsp
Nuts - as needed
Ghee - 2 tblsp
Method
1. Mix the grated carrot and ghee in a microwavesafe dish and microwave it for 2 minutes.
2. Add the evaporated milk to this and microwave for 7-8 minutes stirring every 2 minutes.
3. The time varies depending on the microwave power. Cook it till the milk is totally absorbed by the carrot and the ghee starts seperating.
4. Add the sugar, cardomom powder and nuts and microwave for another minute or 2 until you get the halwa consistency.
5. Garnish with some more scliced nuts and serve.

chicken hariyali tikka

Ingredients 

• 1 cup finely chopped fresh cilantro
• 1/2 cup finely chopped fresh mint leaves
• 1 tablespoon ginger garlic paste
• 1 tablespoon lemon juice

• 1 tablespoon green chile paste
• 1 tablespoon salt
• 1 pound skinless, boneless chicken breast halves - cut into chunks

1. In a large bowl, grind together the cilantro, mint leaves, ginger garlic paste, lemon juice, green chile paste, and salt. Place the chicken in the bowl, and rub with the mixture. Cover, and refrigerate 2 to 3 hours.
2. Preheat the oven . Lightly grease a baking dish.
3. Place the chicken in the baking dish, for 20 minutes, or until chicken juices run clear.

chilli chicken

Ingredients

Marination

Chicken Breast-2

Ginger Garlic Paste-2 tsp

Chilli Power-2 tsp

Garam Masala Powder-1/2 tsp

Egg -1

Corn flour-1 tsp

Red Food Color – couple pinches

Lemon juice/Vineger -1 tsp 

For tossing

Bell pepper -1 cup sliced(colored )

Curry Leaves -1 string

Onion - 1/2 cup(Sliced)

Chilli sauce - as needed

Soya sauce - as needed

Method

1.Clean the chicken and cut into small pieces.

2. Mix the chicken with all the marination ingredients, let it sit for an hour.

3. Shallow fry the marinated chicken in oil and one it’s done, leave it on a paper towel.

4. In the same oil add the curry leaves and scoop it out and keep separately.

5. In a different pan add little oil and sauté the onions and the bell peppers. Let the veggies stay crunchy.

6. Add the chili sauce and little Soya sauce.

7. Toss the fried chicken pieces with this.

8. Add the curry leaves to it.

9. Yummy Chilli Chicken ready.

10. Serve it with any kind of pulav or serve as a starter.