CHOCOLATE CREAM PIE

Ingredients:




 ¾ cup White Sugar  1/3 cup All Purpose Flour  2 cups Milk  30 gm unsweetened Chocolate (chopped)  Additional little Chocolate (grated)  3 Egg Yolks  2 tbsp Butter  1 tsp Vanilla Extract  19” Pie Shell (baked)




Method:

  

Take sugar with flour, milk, and chocolate in a saucepan and stir it continuously on medium flame until its     bubbling. Then cook it stirring constantly for 2 min.

	Put egg yolks with little chocolate mixture in a bowl and beat quickly to ignore the egg yolks from getting cooked.
	Add it to the remaining chocolate mixture and cook it for 90 sec. Then take it from heat and mix in butter with vanilla extract.
	Fill the pie shell with the mixture and refrigerate until it is well set.
	Add on grated chocolate and serve it.

Corn Rolls

Ingredients:




 2 cup boiled Corn Seeds  ½ cup All-Purpose Flour  4 Green Chilies  3 tbsp Coriander Leaves (chopped)  Salt and Pepper (to taste)  ½ tsp Sugar  1 tbsp Lemon Juice  1/3 tsp Baking Soda  Bread Crumbs (to coat)  Ghee or Oil (for frying)

For Batter:



 ¼ cup Rice Flour  ¼ Gram Flour  ¼ tsp Baking Soda 

1.  Salt (to taste) 

 2 cups Water




Method:

Combine all the batter ingredients to obtain a thin batter. Keep aside.

	Grind corn seeds with green chilies, until smooth, adding little water.
	Transfer into a bowl and add flour, coriander leaves, baking soda, lemon juice, sugar, salt and pepper.
	Add some water and mix to make smooth dough.
	Divide into balls and shape into cylinders.
	Dip each roll into the batter and then roll into bread crumbs.
	Heat oil/ghee in a frying pan.
	Fry the corn rolls, until golden brown on all sides.
	Remove and transfer on tissue paper to absorb excess oil.
	Serve hot with your favorite sauce.

Aloo Bonda

Ingredients:


1/2 kg boiled potatoes
1/2 tsp lemon syrup
2 tsp oil for cooking and more to fry
1 cup bengalgram flour (besan)
1/2 tsp red chilli powder
Few curry leaves
Green chillies as per taste
1/2 tsp turmeric powder
Finely chopped coriander leaves
1/2 tsp mustard seeds
2 tbsp rice flour
Salt as per taste
Bit of asafoetida


Method:

Heat oil, add mustard. When it splutters, add green chillies, turmeric, curry leaves and boiled mashed potatoes. Add salt and cook for 2 minutes. Add lemon juice and finely chopped coriander leaves. Make balls of these.

Make a thick batter of bengalgram flour, rice flour, salt, asafoetida and red chilli powder. Heat oil, dip the potato balls in the batter and deep fry till golden brown all over.

Poori payasam

Ingredients:

1 cup all purpose flour

Pinch of salt

1tsp cardamom powder

Roasted nuts and raisins

4 cups milk

3/4 cup sugar

Oil/ghee to fry.

Method:

Make a soft dough of all purpose flour, salt and water. Keep aside for 10 minutes. Roll out into small puris and fry them till crisp. Dip them immediately in warm water for a few seconds.

Heat the milk and add sugar. Add cardamom powder and let it keep boiling for 10-15 minutes on low heat. Add the fried pooris to the milk and garnish with nuts and raisins.

KULCHA ( Plain )

Ingredients:

Maida - 4 cups

Dry yeast - 2 tsp

Oil - 2 tsp

Salt - 1 tsp

tepid water - enough to mix the dough

( Tepid - luke warm )

Method:

Dissolve yeast ina half a cup of tepid water and keep in a warm place for 10 to 15 minutes.

Mix salt and oil with flour.

Pour dissolved yeast mixture and gather dough with finger tips, using more water for mixing the dough.

Close with a wet muslin cloth and allow the dough to doublein its volume ( nearly 3 to 4 hours )

Make even sized balls and roll into thick round chappathi using maida for dredging.

Puff up and serve hot.

Yeild: 11 to 16 kulchas

Caloric value:

1 kulcha - 133 = calories.

KAKRA

Ingredients:

Wheat flour - 2 cups
Powdered salt -3/4 tsp ( optional )
Water - enough to mix the dough

Method:

Mix Wheat flour with enough water to a stiff dough.

knead well for few minutes.

Make balls and rolll out very thin chappathis.

Heat a thin tawa and roast each chappathi by applying
 little ghee on both sides till light golden colour.

Fry all the chappathis in the same manner and keep aside.
Place a heavy tawa on fire.

When it becomes hot put a prepared chappathi on top and using
a muslin cloth press on top of chappathi giving pressure evenly
and at the same time roll chappathi in round motion constanly till it
is well browned.

Turn over once and repeat the same process till chappathi becomes crisp.

Yield: 
16 kakras.

Caloric value :
1 kakra - 78 calories (including ghee )