Cup Cakes

0. Pre heat the oven and use the setting Assisted cooking - Cake - Muffins - Recipe Automatic option and it shows 160 degree by default for 40 min. Then start doing rest of the preparation which might take 20 min.
1. Take white sugar in the yellow cup shown  which is slightly more than half, like 60% in that cup and blend in medium size mixi.
2. Now add 3 medium size eggs, 1 tsp vanilla essence, 1 tsp full of baking powder, 1 small pinch of baking soda, 3 big spoons full of flora oil and mixi again.
3. Now add 1 full cup of Maida and mixi again.
4. The consistency should be like dosa batter, not too thick or too thin.
5. Now, apply oil slightly to the muffin paper covers and put them in tray and pour the mixture only upto half the size of the cup.
6. U can add some chocolate pieces, cashew nuts etc on the top.
7. put the tray in oven and bake for around 25 min by checking once in a while.
8. Check if they are done using a safely pin or tooth pick.
9. Enjoy cupcakes.

Methi Paneer

Ingredients:

Paneer 200g
onions 3 large
tomatoes 2 large
methi leaves 2-3 cups packed
green chillies 3
garlic cloves 6
ginger 1/2 inch piece
whole spices (cinnamon, cloves 2, bay leaf 1)
cumin seeds 1 tsp
cashew nuts 6
double cream 1 tsp
oil
Salt
red chilli powder 1 tsp
coriander and cumin powder, turmeric powder 1 tsp each

Method:

1. Chop methi leaves finely, add Salt and keep aside for 10 min.
2. Add 1 tsp oil in a pan, add onions and cook till translucent and remove and paste it.
3. Add 1 tsp oil to the pan, squeez
out water from methi and add and cook till it turns crispy and keep aside.
4. Puree tomato by cooking in microwave for 2-3 min, remove skin and grind.
5. Add 3 tsp oil to the pan, add cumin seeds, cinnamon, cloves, bay leaf, and then add paste of Ginger, garlic and green chillies and cook in slow flame.
6. Now add red chilli, coriander, cumin and turmeric powders and mix well.
7. Now add onion paste and cook till oil oozes out.
8. Now add tomato puree and cook till oil comes out. Add Salt.
9. Now add methi leaves, cashew nut paste and cook for 5 min.
10 . Add Paneer and cream, cardamom powder, mix well and let it sit for 5 min.
11. Serve hot with Roti

Prawn Dum Biryani

Ingredients:

To marinate:
Prawns 300gms
Ginger garlic paste 1.5 tsp
red chilli powder 2 tsp
Biryani masala 1 tsp
Coriander powder 1tsp
Cumin powder 1tsp
Lemon juice 2 tbsp
Salt to taste
Mint finely chopped 2 tsp
Coriander leaves finely chopped 2tsp

To boil rice:
Basmati rice 2 cups
water 4 cups
oil 1 tsp
shahi jeera 1tsp,
cardamom 1
cloves 2
cinnamon small stick
mace 1 small,
chopped mint 1 tsp
chopped coriander leaves 1tsp
bay leaf 1

For main gravy:

oil 4tsp
shahi jeera 1tsp,
cumin seeds 1tsp,
cardamom 2
cloves 2
cinnamon small stick
mace 1 small,
chopped mint 1 tsp for garnish
chopped coriander leaves 1tsp for garnish
bay leaf 1
onion 1 large finely sliced
Tomato 1 large finely sliced
green chillies 3
Coriander powder 1tsp
Cumin powder 1tsp
red chilli powder 1tsp
2 tsp milk
kesar small pinch
chopped coriander and mint leaves for Garnish

Method:

1.Marinate Prawns with all the ingredients mentioned for marination and keep aside for 30 min.
2. Soak basmati rice soaked for 30 min.
3. Boil 4 cups water by adding the ingredients shown for boiling rice. When water is boiling, add rice and cook till rice is fully cooked and there is little water left in the rice. Turn off flame at this time and keep lid and put it aside.
4. Take a non stick pan, add shahi jeera, cumin seeds, cardamom , mace, cloves, cinnamon stick, bay leaf, green chillies, sliced onions, Salt and cook till onions turn nicely brown.
5. Now add ginger garlic paste and cook till raw smell goes and then add turmeric.
6. Now add chopped tomatoes, and cook to they get mushy.
7. Now add red chilli powder, biryani masala, coriander powder, cumin powder, check Salt if needed.
8. Now add the yogurt and cook till the gravy thickens nicely and then add the prawns and cook till the gravy is fully dry and sticking to prawns.
9.Now take this into a different bowl and use the first bowl for layering.
10. Put a layer of rice, then add the prawn gravy.
11. Now add the remaining rice as a top layer.
12. sprinkle the kesar milk around and garnish with coriander and chopped mint  and close the lid for 5 min
13. Now turn off the flame and let it sit for 5-10 min.
14. Serve hot with raitha.