Rich chocolate cake

Ingredients:
Chocolate 200gms
Unsalted butter 140gms
8 Eggs(yolks and whites seperated)
Castor sugar 140gms
salt 2gms
Orange zest 5gms

Method:
Preheat oven to 180C

Lightly butter and dust a round cake mould.
Melt chocolate and butter in double boiler to get a smooth mixture.
In another bowl mix the egg yolks, salt, sugar well again place this in a double boiler till mixture becomes pale yellow and the sugar and egg yolks have blended well. Remove from double boiler.

Add greated orange rind to the egg mixture and mix well and fold this mixture into the chocolate mix

Bake at 180C for 30 minutes. Test with a toothpick which when inserted should come out clean.

Milk masala

Ingredients
1/2 cup badam
1/2 cup powdered misri/sugar(alter according to you requirement)
1/2 nutmeg
1 tsp elaichi powder
5 finely chopped dates
5 finely chopped dry fig
edible camphor(optional)
1/4 tsp kesar

Powder all the ingredients in a food processor and store in an airtight jar.

Mangalorean fish curry

Masala ingredients:
1tbsp coriander seeds
1/2 tsp jeera seeds
8 red bedege and Kashmiri mixed chillies
7 cloves garlic
10 pepper corns
1 medium onion
1/2 inch haldi piece
1/2 a coconut scraped
lime-sized tamarind

 1 kilo fish cleaned
1 onion
curry leaves

Method:
1.Heat oil and fry one onion. Throw in some curry leaves, put the masala in and fry a little while then add water and keep boling lastly put in the fish and slowly bring it to a boil, simmer a bit and remove.

Crackling Spinach

Wash the spinach and dry completely. Then shred finely and deep fry in batches. Put the spinach on absorbent paper. Move the spinach around and change the paper till as much oil as possible is removed . To serve sprinkle with salt, a little sugar, toasted sesame seeds and finely chopped green chillies.

Choux pastry

Ingredients:

250ml water
125g butter
150g flour
4 eggs


Method:
Boil water and butter. Shoot in the flour, stir till flour cooks to form a ball and pulls away from the sides of the cooking pan. Remove from heat and beat in the eggs one at a time. It should end up smooth, satiny paste. Pipe into desired shape.
Bake at 200C for 20 minutes and lower it 180C continue for 8 to 10 minutes.

Goda Masala

A deviation from the actual recipe, I have used whatever available with me, and some ingredients of my own

Ingredients

dhaniya powder-1/4 tea cup
jeera powder    1/4 tea cup
dalchini pwder 1/2 tbsp
clove powder 1/2tsp
haldi 1/2 tsp
hing  1tsp
Red chilli powder 1/2 to 1tsp
dagad phool powder 1/2 tsp
saunf 1/2 tsp
kalonji 1/2 tsp
bayleaf -2 small leaves powdered
mustard 1/2 tsp
shahjeera 1/2 tsp
methi ( preferably dal methi) 1/tsp

oil-1tbsp
water 1/4 cup
dessicated dry coconut 1/2 cup
sesame seeds(roasted) 1/2 cup


Method.
Heat oil in a pan and add all the powderes masala ingredients and when the oil is hot.
Add water and roast till water evaporated
Add coconut and sesame seeds  and roast till dry.

Preserve this masala and add to sabzi or curry. This roasted masala is helpful for quick preparation of sabzi

Buttermilk masala

Ingredients:
1 inch of ginger chopped
1/2 tsp shahjeera
1 tsp pepper
1 sprig of curry leaves
1/2 cup chopped coriander
1/2 cup chopped mint
1tsp sendha namak

for tempering
1 tbsp oil
1 tsp mustard
1 tsp cumin seeds
pinch of asafoetida

blend the first four ingredients in mixer to a fine paste without adding water, add coriander, mint and salt and blend again just for uniform mixing.

Season the mixture with the tempering ingredients.

All ingredients in the masala are good digestives.
Oil and salt serve the purpose of preservation too.