Food World Recipes

Celebrate this NYE with great happiness and joy. Regards, Food World Team

Ingredients: 4 large eggs 1 cup sugar 1 cup milk 1 cup oil (corn, vegetable or canola) 2 cups all-purpose flour 1 tsp. vanilla essence 1 ½ tsp. baking powder 2 tbsp. dark cocoa powder PREPARATION 1 Combine eggs and sugar in a bowl till light and creamy. Add milk, oil and vanilla essence and beat till smooth. 2 In a separate bowl, combine flour and baking powder. Slowly add the dry ingredients to the wet ingredients and beat until the batter is smooth and the dry ingredients are completely incorporated. Do not over beat. 3 Divide the batter into two. Add the cocoa powder to one portion and combine well. 4 Preheat the oven to 120 degree C.  Grease the baking pan. The most important part is assembling the cake batter in a baking pan. Pour 3 heaped tablespoons of plain batter into the middle of the baking pan. Then pour 3 tablespoons of cocoa batter in the center on top of the plain batter. Continue alternating with plain and cocoa batter withou

PREPARATION TIME:20MTS                                                                      NON VEG COOKING TIME-10 MTS INGREDIENTS: 350 gm fish(tuna cooked and shredded) 1Potato, medium sized 1tsp. ginger garlic paste 1 chopped onion 1 chopped green chilly Breadcrumbs – for coating ½ tsp. white pepper ¼ turmeric powder ¼ garam masala Egg white Salt to taste PREPARATION:       Cook the potatoes and mash them. Keep it aside.       In a pan, heat some oil. Add the chopped onion, turmeric powder,salt and  saute  until they turn soft. Add the chopped  chilies  and the ginger-garlic paste and  saute  for 3-4 minutes.      Add the cooked tuna and  saute  for 5 more minutes. Add pepper powder, salt and Garam masala into the tuna mixture. Turn off the flame and leave it to cool.      Add the mashed potato to the tuna mixture and mix well.      Take small portion of the mixture and roll into  croquet's  or roll into small balls and flatten them gent

Preparation time: 1 hour                                                                     NON  VEG            Cook time: 10mts INGREDIENTS: For one Dilkhush: All-purpose flour-2cups Instant yeast-1tsp Sugar-1tsp Veg oil-1tbsp Warm water-1/2 cup Salt to taste For the filling: Grated coconut-1 cup Raisins-1tbsp Cashew-8 Tutty fruiti-2tbsp Sugar-3tbsp Ghee-1tbsp Cardamom powder or cinnamon powder-1 tsp In a bowl take warm water, add yeast, sugar and mix well. Keep it for 10 mts till it forms frothy. In a deep bowl add flour, salt, yeast mixture and oil. Knead the dough smooth and cover it with a plastic wrap. Meanwhile prepare the filling. In a microwave dish add coconut, sugar and  tutti -fruiti. Heat it for 1 min in a microwave oven. Heat ghee in a pan then add cashew, raisins, coconut mixture, cardamom powder and sauté for a minute.  Divide the dough into 2 equal parts and make two balls. Roll each piece with a rolling pin. Roll each separat

Preparation time:20 Mts                                                     NON VEG                Cook time: 5 Mts INGREDIENTS: Potato-1(cooked and then mashed) White pepper powder-1/2 tsp Coriander leaves chopped-3 tbsp Bread slices-6 Egg-1(egg white only) Salt to taste Bread crumbs-5 tbsp Oil for deep fry PREPARATION: In a bowl, mix mashed potato with pepper powder, salt and chopped coriander leaves and keep it a side. Remove crust from bread slices. Place the slice on your palm and wet it with fresh water. Place one tbsp. of mashed potato mixture in the centre. Make a ball and place it a side. Repeat the same with bread slices and mashed potato mixture. Beat the egg whites in a bowl, dip the balls in egg whites then roll it into the bread crumbs, then deep fry. Potato balls are ready to serve.

PREPARATION TIME :30 MINUTES                                                                           NON VEG COOKING TIME: 20 MINUTES 2 chicken breasts (cut into strips or any desired shape) 2 tsp soy sauce 1tsp red chilly powder 3 Tbsp flour(All purpose flour) 2 eggs salt to taste Oil for deep fry For the dry mixture: 1/4 cup desiccated coconut 1 cup bread crumbs PREPARATION: Bowl 1:  Marinate the chicken strips in soy sauce, salt ,chilly powder and refrigerate for 20 minutes. Bowl 2:  Whisk 2 eggs, Keep aside. Bowl 3: Mix flour with little red chilly powder and salt. Bowl 4:  Add desiccated coconut, bread crumbs. Now take the flour dusted chicken strips, dip them in the whisked egg batter, then into the bread crumb mixture. Repeat this process and deep fry these strips till golden brown.Fried chicken is ready.

PREPARATION TIME: 5 MINUTES                                                                                 NON VEG INGREDIENTS: ¼ tsp dry mustard powder (without husk)/ mustard paste salt to taste 1 egg (egg white and yolk) 1 tablespoon white vinegar 1 cup vegetable oil  PREPARATION: This is a simple recipe and no cooking involved. Just take more care on steps given in red below. If you don’t have a blender, no problem, just a whisk and a bowl is sufficient.  Whisk a little more, wherever blending is required. If egg is stored in fridge, it has to be kept outside at least one hour before preparation. In a container, fill the mustard powder, egg, vinegar, white pepper, salt and pulse for 5 seconds with hand blender. Add 2 tbsp oil and pulse for 5 seconds. Repeat this process of adding oil and pulsing till you get the required consistency. Never try to add all the oil you had taken. Once you get the required consistency, stop adding oil. Mayonnaise is ready.

Preparation time:20 mts Cooking time:35 mts INGREDIENTS: Dry fruits(raisins, cashewnuts, currants a nd tutti frutti)-1 ½ cups Rum or brandy-4tbsp Butter-200g Powdered sugar-200g All- purpose flour-200g Eggs-4 Baking powder-1tsp Vanilla essence-1tsp Almond essence-1/2 tsp Caramel syrup-4tbsp Salt- a pinch Spices-Cinnamon, nutmeg, cloves and orange rind (powdered)-1tsp PREPARATION: Wash the dryfruits and soak them in rum or brandy and refrigerate for one week. Beat butter and sugar in a mixing bowl. Add egg (one at a time) and mix well. Sieve flour with baking powder, salt and add this into the batter and mix well. Add caramel syrup, essence, spice powder and mix well. Add dryfruits into the batter and fold it. Pour the batter into the baking dish. Pre heat the oven(140 degree) and bake it for 35 minutes.Yummy.. yummy..plum cake is ready.

Preparation Time:30 minutes                                           Veg Cooking time:15 minutes                                                                                  INGREDIENTS: Bengal gram soaked and cooked-2 cups Yam chopped-1cup Raw plantain chopped-1 cup Coconut grated- 2 cups (1 cup for tempering) Ginger chopped -1tsp Garlic chopped-1tsp Green chillies-2 nos (slit) Coriander powder-1tbsp Turmeric powder-1/4 tsp Red chilli powder-2 tsp Pepper powder-1/4 tsp Curry leaves- 2 strings Dry chilly- 2 nos Mustard seeds-1/2 tsp Coconut oil -5tbsp Onion chopped-1 cup Cumin seeds-1/2 tsp salt to taste PREPARATION:   Grind the onion, cumin seeds and coconut in a grinder. Leave it aside. For tempering: Heat coconut oil and crackle mustard in a deep pan. Add grated coconut, dry chilli, curry leaves and sauté well till the coconut turns brown in colour. Keep it a side. Cook the chopped plantain, yam, bengal gram, chopped gin

Chicken peralan(chicken stir fry) Preparaion time:25 minutes                                                                NON Cook time: 15 mts INGREDIENTS: Chicken-500g Onion sliced-1cup Ginger garlic paste-2tsp Tomato chopped-1/2 cup Green chillies -2nos(slit) Red chilli powder-2tsp Coriander powder-2tsp Turmeric powder-1/4 tsp Garam masala-1/4 tsp salt to taste Coconut oil- 3tbsp Curry leaves-2string Fennel seeds-1tsp Pepper powder-1/4 tsp PREPARATION: Marinate the chicken pieces with all the above ingredients except oil, curry leaves, pepper and fennel seeds for 20 minutes. Cook the marinated chicken in a pressure cooker for one whistle. Allow to cool. Then open the lid and again heat the cooked chicken and evaporate the excess water. Heat oil in a pan add curry leaves, cooked chicken pieces, pepper powder and fennel seeds, saute well and shallow fry

Aaloo methi(potato and fenugreek leaves)stir fry Preparation time:          15 mts Cook time:  10 mts                                                                                            Veg INGREDIENTS: Potato-diced and cooked(1 big) Fenugreek leaves (Methi leaves) chopped-1 bunch Onion chopped-1/2 cup Coconut grated- 1cup Cumin seeds-1/4 tsp Turmeric powder-1/4 tsp Mustard seeds-1/4 tsp Green chillies -2 nos(slit) Dry chilli-1(optional) Curry leaves-1 string Sunflower oil-2tbsp Salt to taste PREPARATION: Heat oil in a deep pan add mustard when it splutters add, dry chilli, cumin seeds, curry leaves, chopped onion, turmeric powder, salt and sauté well. Then add cooked potatoes, chopped methi leaves and grated coconut and sauté for two minutes. Add salt if required. Serve hot with rice or roti.