Cooking made easy!!!

INGREDIENTS: for 1/2 kilo sponge cake condensed milk(milk maid)-- 1/2 tin melted butter/margarine---- 60 ml self raising flour--------- 125 gms vanilla essence------------ 1 tsp baking powder-------------- 1 levelled tsp water---------------------- 75 ml soda bicarbonate----------- 1/2 tsp sugar---------------------- 2 tsp METHOD: sieve the flour, bicarbonate and baking powder 3 times. dissolve the sugar in water (use wooden spoon). add condensed milk and mix well. add flour 1 tsp at a time mixing well after each addition. add vanilla essence and melted and cooled margarine , blend well grease and dust a 6-7" cake tin . pour the cake mixture into the cake tin and bake in a hot oven at 200'c for 10 minutes then reduce the temperature to 150'c and bake for a further 10 minutes . the cake is ready when it leaves the sides of the tin and is spongy to touch when ready take out of the oven. leave for 1 minute invert the tin over a rack and tap sharply ...

INGREDIENTS Refined flour-2 cups Baking powder-1/4 tsp Baking soda-1 tsp salt-1/8 tsp cinnamon powder-1 tsp Butter/margerine-1/3 cup Sugar(powdered)-1 1/3 cups vanilla essence-1/2 tsp Eggs-2 Bananas(mashed)-1 cup METHOD Sift together the flour,baking powder,baking soda,salt and cinnamon powder at least three times. Cream the butter/margerine along with sugar till soft and fluffy. Add vanilla essence, beaten eggs and bananas and mix well. Preheat the oven to 180 degrees centigrade. Pour the prepared batter into a greased and floured cake tin and leave to bake for about 1 hour or till done.

INGREDIENTS Chicken-1 Salt-to taste Lime-1 Garlic-1 pod Soya sauce-2 tbsp Worchestershire sauce-2tbsp Chilli sauce-1 tbsp METHOD Clean and wash chicken and cut into medium sized pieces. Sprinkle salt over it. Mix the salted chicken with lime juice,crushed garlic,soya sauce,wochestershire sauce and chilli sauce. Leave the chicken to marinate for about 1 hour and bake in the oven at 150 degrees Centigrade for about 1 hour or until done.

Ingredients: • Ragi flour • 4 Onions, finely chopped • 1 Bunch coriander • 1 Cup grated coconut • Finely chopped green chilies • Finely chopped curry leaves • Salt to taste • Little sugar How to make Ragi Roti: • Combine onions, coconut, curry leaves, coriander leaves, green chilies and salt with little water. • Add ragi flour and some more water. • Mix well and knead to make dough. Set the dough aside for some time. • Apply little oil on a griddle. • Roll out chapattis from small portions of the dough. • Smear with oil and bake the roti at low heat till well done.

250gms Plain flour 4tbsp Cocoa powder 1 tsp Baking powder 1 tsp Soda bicarb 1 can ( 400 gms condensed milk) 1 tsp Vanilla essence 6 level tbsp Soft butter Sieve the plain flour, cocoa powder, baking powder and soda bicarb together at least three times. Mix the condensed milk, vanilla essence and butter very well using a beater. Fold in the flour mixture into the condensed milk mixture little at a time till all the flour is used up. (folding in means using a metal spoon to cut through the batter first from up to down then clock wise). Add a little water at a time , while folding in continuously so that 300ml water is added. Pour in a greased tin and bake at 179 degrees till done.

Ingredients 10 or 12 eggs 1 ½ cup sugar 1 tsp salt 1 tsp vanilla 1 tsp lemon juice 1½ cups cooked rice 4 cups milk ½ cup melted butter Method: Beat eggs well. Add sugar and beat until creamy. Add vanilla, salt and lemon juice. Beat in cooked rice and melted butter. Then add and beat in milk. Pour ingredients into greased baking dish and bake at 350 degrees for about 1 hour or until firm.

Ingredients 1 kg paneer 1 cup curd ½ bunch coriander leaves 1tbsp chilli pd 2 tbsp garam masala pd Orange colour To be ground 16 flakes garlic 5 cm piece ginger 10 green chillies Gravy ingredients 1kg tomatoes (red) 8 tbsp cashewnuts(powdered) 4 tbsp tomato sauce 200 gms cream 100gms butter Little sugar to taste ½ tbsp chilli pd 2 bay leavessalt to taste Method: Chop the paneer into cubes and fry them. Mix spices with curd and colour and leave to marinate. Meanwhile chop tomatoes and boil with 1 ½ cups water and bay leaves till completely soft. When done take out leaves and prepare tomato puree. Melt butter, add cashewnuts, fry till golden, add tomato puree, chilli pd, tomato sauce, salt and sugar. Brinf the mixture to boil, then add paneer. Simmer for 5-10 min then add cream and simmer for 5 min. Sprinkle with chopped coriander leaves and serve hot.