PALAK KE PARATHE / SPINACH PARATHAS

Ingredients :-

• around 200-300 gms of spinach leaves
• 2 1/2 bowls of wheat flour
• 1 cup of chickpea flour
• 4-5 garlic petals
• an inch long piece of ginger
• 3-4 green chillies
• salt
• coriander leaves
• coriander seed powder
• oil/ butter

Method :-

• Clean and remove the stalks from the spinach leaves. Blanch the leaves and puree them once they have cooled down.
• crush the garlic, ginger, coriander leaves and chilies together.
• In a large bowl, mix both the flours, the crushed ingredients, 1 tablespoon of coriander seed powder, salt, and the spinach puree.
• Knead it into a dough. Add water if needed.
• Roll out the parathas and roast on a hot skillet or a flat pan.
• Smear oil or butter on both sides of a paratha and serve hot with yogurt or pickles.

ONION PAKORAS/ KANDYACHI BHAJI

 Ingredients :-

• 2 large onions
• 1 & 1/2 cup chickpea flour
• 2 green chillies
• 1 tablespoon paprika
• salt
• 1 teaspoon turmeric powder
• coriander
• 1 tablespoon carom / thymol seeds
• oil (to fry)

Preparation :-

• To the chick pea flour, add sliced onions, chopped coriander, paprika, turmeric, carom seeds, chopped green chillies, and salt to taste. Add a little water and mix it all together as a batter.
• Heat oil in a wok. Deep fry dollops of this batter until golden brown.
• Serve hot with hot n sweet ketchup or pudina chutney. 

CHOCOLATE CUPCAKES

Ingredients:-

• 1 & 1/2  cup all purpose flour
• 1/2 cup cocoa powder
• 1 tablespoon baking powder
• 3/4 cup softened butter
• 2 eggs
• 1 cup sugar

For Chocolate ganache frosting:-

• 1 cup Belgian dark chocolate
• 3-4 tablespoon fresh cream
• 1 tablespoon butter

Preparation:-

• Beat 2 eggs in a bowl until they are light and fluffy. Add the softened butter and sugar gradually while still beating the mixture together.
• Sift the flour, cocoa powder and baking powder into this mixture and fold it in. If the mixture is very thick then add a little water.
• Pour into cupcake molds and bake in a preheated oven for 30 mins at 180 degrees.
• After 30 mins check with a knife if they are done. If no batter sticks to the knife then the cupcakes are ready.
• Let them cool before decorating them.  
• For the ganache, melt the chocolate, cream and butter together in a double boiler. Let it cool and then spread it on the cupcakes.
• Decorate with sprinkles and serve.