Eggless coconut almond bundt cake with white chocolate ganache

Eggless coconut almond bundt cake with white chocolate ganache
Ingredients
100 grams butter
1/4 cup castor sugar
200 grams condensed milk
1 tsp coconut essence
1/2 tsp vanilla essence
100 ml coconut milk
2 tbsp curd
1 1/2 cup flour
1/2 cup fine samolina
1 cup desiccated coconut
1 1/2 tsp baking powder
1 tsp soda bi carb
1/4 cup roasted chopped almonds
Milk as required

Method
Preheat the oven to 180 degrees. Take a mixing bowl and beat butter and sugar till fluffy. Add in all the other wet ingredients except milk and beat the mixture till well blended. Mix all the dry ingredients except roasted almonds and add in to the wet batter little at a time. Beat the batter well. If the batter is dry add in milk to make it into a thick dropping consistency.  Add the roasted chopped almond and gently mix the batter. Take a bundt pan and spray the pan with oil. Pour the batter into the pan. Bake it for 35 minutes. Cool the cake and pour white chocolate ganache from top.

Rustic Ciabatta bread with Poolish(Starter)...

Cheesy Herb Bread

Cheesy Herb Bread
Ingredients
1 Fresh Ciabatta
2 tbsp Butter
2 tbsp Oilve oil
2 tbsp grated Cheddar cheese
2 tbsp Grated Mozzarella
2 garlic clove minced
1/4 cup Mix chopped Fresh herbs ( Coriander leaves, Rose Mary, Thyme, Chives )
1/2 tbsp Chilli flakes
1/4 tbsp Pepper powder
Salt to taste

Method
Take a mixing bowl. Add the butter, olive oil, Mix herbs, garlic, cheddar cheese, mozzarella, chilli flakes, Pepper powder and salt. Mix it well. Take the ciabatta and slice the ciabatta half way through into thick slices, (don't slice it completely so that the whole ciabatta remains together). Spread the cheesy herb butter in between bread slices.  Wrap ciabatta in foil and bake for 15 minutes at 180 degrees in a pre heated oven or until butter is melted. Remove from the oven and serve immediately.

Spicy Stired fried Mutton liver with Vegetables

Spicy Stired fried Mutton liver with Vegetables
Ingredients
250 grams Liver cut into thick strips
1 big size Potato cut into thick strips
2 Onions cut into thick slice
2 Green Capsicums cut into thick strips
2 Tomatoes remove the seeds and cut into thick strips
2 Green Chillies slit
4 Bird's eyes red Chillies slit
3  Garlic Cloves chopped
Salt to taste
1/2 tsp Pepper powder
2 tbsp Worcestershire sauce
1 tsp Honey
2 tbsp Oil
Few chopped coriander leaves...

Method
Take a pan, add oil and heat it. Add garlic. Saute it for few seconds. Add the onions and green chillies,  stir fry till translucent, then add the Capsicum. Stir fry on full flame for 3 minutes, add the potato and stir fry for another 3 minutes. Add the liver and stirring occasionally on full flame cover and cook for 5 minutes. Add the salt, pepper powder, honey, worcestershire sauce,tomatoes and red chillies. Stir fry and cook till the potato and liver is cooked. Garnish with coriander leaves. Serve with bread.

Vegan Cream of Mushroom Soup with Almonds

Vegan Cream of Mushroom Soup with Almonds
Ingredients
6 Mushrooms cleaned and sliced
2 Garlic cloves minced
1 tsp Fresh ground Pepper
Salt to taste
2 tbsp Whole wheat flour
1 1/2 tbsp Olive oil
1/2 cup Almonds soaked and ground into fine paste. Add 3 cups more water after grinding
Few Almond flakes

Method
In a pot, heat 1/4 tbsp olive oil. Add the mushrooms and cook it till tender. Take the mushrooms and grind it into paste. Keep it aside. Add the 1 tbsp  oil and heat it, add the garlic, stir, and cook for 1 minute. Add the flour and stir it occasionally till the raw flavour of the flour has gone. Add 1/2 tsp ground pepper and salt. Add 1 cup of the almond milk little at a time whisking it so that lumps don't form. Cook it till it becomes a smooth paste.   Now add the mushrooms paste to the almond sauce. Add the remaining almond milk. Whisk the soup till smooth. Let it simmer on low heat till it becomes thick and creamer. Serve it hot, sprinkle ground pepper, add some almond flakes and drizzle with few drops of Olive oil before serving......