Cashew Pistachio Cookies

                           
Ingredients:

• 1 1/2 cup All purpose flour (maida)
• 3/4 cup Butter (Unsalted and at Room Temperature but not melting)
• 3/4 cup Powdered Sugar
• 2 tsp Semolina 
• 1/4 tsp Baking powder
• 3 Cardamoms 
• 2 tsp crushed Cashew nuts
• 2 tsp crushed Pistachio
• 3-4 tsp Milk
• Cashew Nuts for Topping

 

Method:

1. Preheat the oven to 375 F. 
2. Grease a baking try with ghee or just spread the wax paper and keep aside.
3. Remove the skins of cardamoms and make powder of the seeds.
4. In a bowl mix soft butter and powdered sugar and whip till light & fluffy.
5. Add the cardamom powder and mix well.
6. Mix maida, crushed cashew nuts, crushed pistachio, semolina and baking powder together in an other bowl.  Now add the maida mixture little by little to the butter mixture and make soft dough.
7. The should be able to make a firm ball without cracks. If you are not able to make a ball then add few spoons of milk.

8. Mix it and divide the dough in to small equal parts.
9. Make Smooth and flat the balls. Mark each ball with a design you like with a knife or a fork.
10. Press a cashew nut piece in the centre of each round.
11. Arrange these rounds on the greased tray.
12. Make sure the rounds are at least one inch apart as the cookies expand on baking.
13. Place this baking tray in the preheated oven and bake at 375 F for 15-20mins.
14. Check for a light brown color and remove from the oven and allow to cool on the baking tray itself.
15. These cookies are crunchy and just melts in your mouth.  
16. Great for holidays. Enjoy!!!

                   

Bisibelebath

Ingredients for Powder: 

• 1 cup Coriander seeds / Dhania
• 1/2 cup Chana dal
• 1/4 cup Urad dal
• 2 tsp Fenugreek seeds
• 3 Marati moggu
• 2" Cinnamon
• 2  Cloves
• 10-15 Dry red chili (use which gives nice red color)
• 1/2 cup Dry shredded Coconut

 

Method:

1. Roast each ingredient separately till they are brown and are fragrant.
2. Cool it and grind all the ingredients except coconut to a coarse powder.
3. Then at the last add coconut and grind it once more.
4. The oil released from the coconut gives nice color to the powder.
5. Store in a air tight container and use as required.
6. This powder can be used for many recipes like masala sambhar, vangibath and many more.
7. So make large quantities and store it.

Bisibelebath (Bisi- hot / bele- dal / bath - rice dish)

Ingredients: 

• 1/2 cup Green Beans (1" piece)
• 2 peeled and chopped  Carrots (1” piece)
• 2 large onions cut lengthwise
• 1/4 cup Peas (fresh/frozen)
• 2 Tomatoes chopped
• 1tsp Jaggery (optional)
• 1/2 tsp Paprika powder
• 1/4 tsp Turmeric
• 3 tsps Bisibelebath powder 
• 1 cup Rice
• 1/2 cup Toor dal
• Water 
• 1 big lemon size Tamarind
• Salt to taste
• 3-4 tbsps Ghee
• 1 tsp Mustard seeds
• 4 dry red chillies (broken into pcs. )
• Few curry leaves
• 4 Cashew nuts (optional)
• 4 tsp Oil
• 1 cup Khara Boondi (to serve)

Method: 

1. Wash the dal. Wash the carrot, beans and peas.
2. Now add all these to a pressure cooker and pour enough water for the dal and vegetables to cook.
3. Cook for 3-4 whistles. Leave it to cool.
4. Wash the rice and cook with 2 cups of water.
5. Take the tamarind with little water  in microwave safe bowl and microwave until it is soft.
6.  Remove the tamarind extract and keep aside.
7. Now in an other stove top boil water.
8. Now take a large kadai or wok, add oil.
9. When hot add mustard, when they splutter add dry red chili and cashew nuts.
10. Fry cashew nuts till they turn light brown, add onions and curry leaves. Fry until golden brown.
11. Now add the chopped tomatoes and cook until soft and mushy.
12. Add turmeric, jaggery and paprika powder, fry them.
13. Now add the cooked dal and vegetables. Saute it.
14. Add the tamarind extract, allow to boil this, so the tamarind extract is cooked.
15. Now slowly mix the cooked rice in this mixture.
16. Put all the rice eventually and adjust the consistency by adding the boiling water.
17. This dish should be watery, so pour water generously. Add salt and ghee, mix them.
18. Now finally add the bisibelebath powder and mix them well.
19. Transfer to a serving bowl.
20. Serve along with Khara boondi. 
21. This is a Karnataka recipe.

Note:

If the Bisibelebath becomes hard after a while, just add boiling water and mix it.

Khara Boondi

Ingredients:

• 1 cup Gram flour (besan)
• 1 tsp Rice flour
• 1/2 cup water adjusted as needed 
• Salt to taste
• 1/4 tsp Red chilly powder
• A pinch of Asafatida
• Curry leaves few
• 4-5 Cashew nuts
• Oil to deep fry
• Perforated Spoon (utensil)

Method: 

1. In a bowl mix the gram flour, little salt, little red chili powder, asafatida and water to make a smooth batter.
2. Heat the oil in a frying pan on medium high heat.
3. The frying pan should have enough of space as the oil will raise when batter is poured.
4. Test if the oil is the right temperature, drop a pinch of batter into the oil, if it rises immediately without changing color then the oil is ready to start frying.
5. Hold the perforated spoon above the oil and center of pan in one hand and with the other hand pour some of the batter on to the perforated spoon to cover all the holes with spilling towards the edge of the spoon.
6. The batter will start dropping through the holes into the oil.
7. If the batter doesn’t drop right away through the holes, pour the batter back to the batter bowl, mix a little more water to the batter and start again.
8. Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer
9. Fry them until the sound of sizzling stops and boondis are light gold in color and crispy.
10. Lift the boondi out of the oil with a slotted spoon (this allows excess oil to drip back into the frying pan) and put them in a bowl with paper towel at bottom.
11. Before making the next batch of boondi, wipe clean the perforated spoon. This helps to keep the boondi round.
12. When finished with all the boondi's.
13. Fry the curry leaf in oil, remove and crush them and add to the boondi bowl.
14. Fry Cashew nuts in the oil until golden brown, remove and add to the boondi bowl.
15. Sprinkle little salt and red chili powder on the boondi and mix them all together without breaking the boondi's
16. Cool it and store in airtight container.
17. Great for snacks

Spiced Aloo Curry

Ingredients:

• 1 tbsp Oil
• 1/4 tsp Mustard
• 4 Curry leaf
• 1 cup Onion cut lengthwise
• 4-5 Green Chilly slit
• 1/2 cup chopped Tomatoes
• 1 tsp Turmeric Powder
• 3 Potatoes
• 2 cups Water
• Salt to taste
• 2 tsp Chopped Coriander

Method: 

1. Wash and boil the potatoes. Peel the skin and cut it with knife into small pieces and keep aside.
2. Heat oil in a pan and add the mustard. After the mustard splutters, add the onions, chilly and curry leaves. 
3. Saute them till the onions turn light brownish.
4. Now add tomatoes and cook until they are soft.
5. Add the turmeric powder, salt and 2 cups of water and let it boil for about 5-7 minutes.
6. Add the potatoes and simmer for about 5 minutes.
7. Transfer to a serving bowl and garnish with coriander.
8. This curry goes well with Chapati too.

Poori With Spiced Aloo Curry

Poori

Ingredients:

• 1 cup Wheat flour
• 1 tsp Oil
• Salt to taste
• Water as required
• Oil for deep frying

Method:

1. In a bowl, combine the flour, salt and water as required to make a soft dough.
2. Add 1tsp of oil and again knead the dough.
3. Cover and let sit for 10mins.
4. Now divided the dough in to small equal balls.
5. Take one ball of dough and roll it out into 4" to 5" round.
6. Repeat the same process to roll out all pooris.
7. Heat plenty of oil in a kadai until very hot.
8. Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
9. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
10. Serve the poori hot with choley, aloo or other vegetables curries.

Spiced Aloo Curry

Ingredients:

• 1 tbsp Oil
• 1/4 tsp Mustard
• 4 Curry leaf
• 1 cup Onion cut lengthwise
• 4-5 Green Chilly slit
• 1/2 cup chopped Tomatoes
• 1 tsp Turmeric Powder
• 3 Potatoes
• 2 cups Water
• Salt to taste
• 2 tsp Chopped Coriander

Method: 

1. Wash and boil the potatoes. Peel the skin and cut it with knife into small pieces and keep aside.
2. Heat oil in a pan and add the mustard. After the mustard splutters, add the onions, chilly and curry leaves. 
3. Saute them till the onions turn light brownish.
4. Now add tomatoes and cook until they are soft.
5. Add the turmeric powder, salt and 2 cups of water and let it boil for about 5-7 minutes.
6. Add the potatoes and simmer for about 5 minutes.
7. Transfer to a serving bowl and garnish with coriander.
8. This curry goes well with Chapati too.

Fruit Crepes

Ingredients for Crepes:

• 2 large eggs
• 1 cup whole milk
• 1 cup all-purpose flour
• 4 tbsp Sugar
• A pinch salt
• 2 tbsp butter

For the filling:

• 2 bananas
• 3 tbsp butter
• 1 lemon juice
• 3 tbsp sugar
• 1/4 cup Orange juice
• 1/2 cup Raspberries (optional)
• 1/2 cup Strawberries (optional)
• 1/4 cup Apples
• 1 small jar Nutella hazelnut spread
• Confectioners sugar, for serving  

Method:

1. In a bowl, whisk together the eggs, sugar and milk. In an other bowl mix the flour and salt.
2.  In a small pan over low heat melt the butter and cook it until it is light brown.
3. Add the egg, sugar and milk mix to the flour and salt and mix well so that there are no lumps formed.
4. Add the browned butter and mix to the prepared batter. The batter should thin. If seems too thick, thin it out with a little more milk . Let the batter rest for 10-15mins.
5. In the meantime you can do the filling for crepes.
6. Peel bananas, cut into big bits. Wash and cut the apples. You can add any fruit of your choice.
7. In a large pan melt the butter and cook until lightly browned, add the lemon juice and sugar, stirring so that the sugar dissolves.

8. Add the bananas, apples and orange juice and cook for about 3 to 5 minutes so the flavors incorporate and the bananas are hot but not mushy. Add the raspberries and strawberries (optional). Stir gently to combine. Set this mixture aside and let cool slightly.
9. After the crepe batter has rested for about 10mins,  heat nonstick flat pan over medium heat. Add one big ladle of  crepe batter in the center of the pan, remove pan from heat and tilt slightly to spread the batter over the entire pan.
10. Cook for about 1 minute until the bottom side is lightly browned. With your fingertips and a spatula, carefully flip crepe and cook the other side for about 15 seconds. Remove crepes and continue with remaining batter.  
11. Now place the crepes on a flat surface. Spread each crepe with about 1 tablespoon of hazelnut spread.
12. Pour a ladle of fruit filling to one side of crepes, so that you will be able to fold into triangular shape.
13. Pour the fruit sauce on the folded crepes and dust with confectioner sugar.
14. Great for dessert.

Brinjal Pachadi / Chutney

Ingredients:

• Brinjals 4
• Tomatoes 5
• Green chilies  9
• Red chilies 3
• Tamarind  marble size
• Fenugreek seeds 1/4tsp
• Urad dal 3tsps
• Mustard seeds 1 1/2tsps
• Turmeric powder 1/4tsp
• Asafoetida 1 pinch
• Salt to taste
• Coriander for garnishing
• Oil 8tsps

Method:  

1. Wash and clean brinjals. Take water in a bowl, add salt and mix well.
2. Cut brinjals into small cubes and add them to the salt water. Wash them well in the salt solution so that the bitterness of the brinjal is removed. 
3. Take the washed brinjal into a microwave safe bowl. Add little salt and mix well.
4. Place this bowl in a microwave oven and cover it partially.
5. Cook the brinjals on high power for 10 minutes. Stir once in between.
6. Wash and clean the tomatoes. Chop the tomatoes finely. 
7. Take the chopped tomatoes into a microwave safe bowl and place it in the  microwave oven.
8. Cover the bowl partially and cook on high power for 5 minutes. Stir once in between. Keep this bowl aside.
9. Wash, clean and cut the green chilies into small pieces.
10. Break the red chillies into small pieces.
11. Wash, clean and chop the coriander leaves.
12. Now heat a pan and add oil to it. When the oil is hot add the fenugreek seeds and urad dal.
13. Fry till the seeds start changing color. Then add the mustard seeds and fry till they splutter.
14. Add the cut green chilies and fry well. Add the red chili pieces and asafoetida.
15. Fry well and remove this seasoning by leaving the oil in the pan. Take the fried seasoning into a plate and allow to cool.
16. To the remaining oil add the cooked brinjal pieces.
17. Add turmeric powder and little salt to the brinjal pieces and mix well.
18. Fry the brinjals well till dry roasted. Take them into a plate.
19. Now add the cooked tomatoes and salt to the pan and fry until the tomatoes are thick without water. Take these cooked tomatoes into a plate and let it cool.
20. Now take a mixie jar and grind the seasoning coarsely with tamarind and remove it.
21. To this jar add the fried brinjal and grind coarse, remove it.
22. Now finally add the fried tomatoes and grind to a coarse paste. Remove it.
23. Now mix all the grounded paste together well.
24. Adjust salt if required.
25. Heat a pan pour little oil, when hot add the grounded paste and saute for few minutes.
26. Transfer to serving bowl, garnish with coriander.
27. Serve hot with rice along with ghee.

Note:

1. Be careful with the salt, as you will be adding too many times but very small amount.
2. Do not grind brinjal and tomato together, taste differs.

Onion Sambhar

Ingredients:

• Toor dal 1cup
• Oil 3tsp
• Mustard 1tsp
• Curry leaves 4
• Onion sliced lengthwise 1cup
• Tomato chopped 2
• Garlic crushed 1clove
• Turmeric 1/4tsp
• Chili powder 1tsp
• Coriander powder 1 1/4tsp
• Tamarind  lemon size
• Coriander chopped 4tsp
• Water
• Salt to taste

Method:

1. Wash the toor dal. Cook in a pressure cooker with enough water for about 3-4 whistles. Leave it untouched until the pressure is released.
2. Now drain the dal without water and blend it with a blender. Now mix the remaining water and keep aside.
3. In a bowl add tamarind and pour water until covered, microwave until soft. Remove the extract and keep aside.
4. Heat a kadai or wok. Add oil, when hot add mustard.
5. When the mustard splutters add onions and crushed garlic, fry till transparent.
6. Add chopped tomatoes and curry leaves, fry until the tomatoes are soft.
7. Add turmeric, chili powder and coriander powder. Saute it.
8. Now add the blended dal adjust water. Add the tamarind extract and salt, allow to boil.
9. This sambhar should be very thin, so adjust water to proper consistency and boil it.
10. Transfer to the serving bowl, garnish with coriander.
11. Serve hot with rice, idli, dosa.

Potato Fry

Ingredients:

• Potato peeled and cubed 1cup
• Oil 4tsp
• Mustard 1/2tsp
• Urad dal 1tsp
• Onion chopped 1/2cup
• Tomato chopped 1/2cup
• Chili powder 1/2tsp
• Dhania powder 3/4tsp
• Turmeric 1/4tsp
• Salt to taste
• Coriander for Garnish

Method:

1. Wash the cubed potatoes well. Then put in a microwave safe bowl with 4tsp of water and microwave with lid partially closed for about 6mins.
2. Now heat a pan. Add oil, when hot add mustard, when they splutters add onion. Fry till golden brown.
3. Now add tomatoes and garlic. Fry till the oil oozes out.
4. Add chili powder,turmeric and dhania powder. Saute well.
5. Add the cooked potatoes and salt. Fry well until roasted.
6. Transfer to bowl and garnish with coriander.
7. Serve hot. Goes well with curd rice or any rice.

Sprouts Curry

Ingredients:

• Any Sprouted pulses 2cups
• Oil 3tsp
• Onion chopped 1/2 cup
• Ginger garlic paste 1 1/2 tsp
• Tomatoes chopped 1 cup
• Curry leaves 5
• Turmeric powder 1/4 tsp
• Chili powder 1tsp
• Dhania powder 1 1/2tsp
• Coriander 1/2 cup
• Mustard 1tsp
• Coconut shredded 1/2 cup
• Salt to taste
• Water
• Potatoes cubed 1 cup (optional)

 

Method:

1. Wash the sprouted pulses with water and put it in a pressure cooker.
2. Add potatoes and pour water until the sprouts are covered fully with water.
3. Cook just for 1 whistles. Remove form heat. Allow it to cool.

4. Now take a mixie jar and grind the coconut, coriander and 2tbsp of cooked sprouts with little water to a fine paste. Keep aside.
5. Not heat a kadai or wok. Add oil, when hot add mustard, when the splutters add onions and fry them until transparent.
6. Add ginger garlic paste and fry well. Now add tomatoes and curry leaves, fry them until soft.
7. Add turmeric, chili powder and dhania powder. Saute it.
8. Now add the cooked sprouts and potatoes, pour more water and stir it. Add salt to taste.

9. Now add the grounded paste and adjust the water. Allow to boil for 2mins.
10. Transfer to a serving bowl. 
11. Serve with rice or rotis.

Sprouts

Ingredients:

• Any Whole pulses
• Air tight transparent container 
• Water

Method:

1. Wash the pulses with water.
2. In a bowl add these pulses and pour water generously.
3. Soak it for 8hrs or overnight.

4. Now drain all the water and immediately put it in an transparent container and close the lid tight.
5. The pulses should be wet when you put in the container.
6. Now leave it untouched for two days.
7. As it is transparent you can check the length of the roots coming out.
8. Eat it everyday as Salad or make Sprouts curry.

Radish Pindi Miriam Curry

Ingredients: 

• Toor dal 1Cup  
• Radish 1 or Raw plantains
• Tamarind  small lemon size
• Jaggery 1tbsp(optional)
• Turmeric powder 1/4tsp
• Salt to taste
• Coriander for garnish

Ingredients for Powder: 

• Channa dal 1 1/2tsps
• Coriander seeds 1tsp
• Raw rice 1tsp
• Black pepper 1/2tsp
• Red chilies  2 (Break Each into 2 Pieces)
• Dry shredded coconut  2tsp
• Fenugreek seeds  1/4tsp

Ingredients for Seasoning:

• Mustard seeds 1tsp
• Cumin seeds 1tsp
• Curry leaves  Few
• Asafoetida 1 pinch
• Oil 3tsps

Method: 

1. Take the washed dal in a pressure cooker and pour enough water for the dal to cook.
2. Wash radish and peel it. Cut the radish into pieces and add in the pressure cooker along with the dal and cook for 4-5 whistles.
3. Now heat a pan and dry roast all the ingredients for powder together, except coconut.
4. Roast them until they change the color. Take the dry roasted ingredients into a mixie jar and add the dry shredded coconut. Grind the ingredients to a powder.
5. Take this powder into a bowl and cover it till use to retain the nice aroma.
6. Take tamarind into a microwave safe bowl and add water till the tamarind is soaked. Place this bowl in microwave oven and cook on high power for 20 seconds. Cool it and remove the extract from it.
7. Now open the pressure cooker, mix it with ladle. Now keep this cooker and stove top.
8. Add the tamarind extract, salt, turmeric and jaggery. Mix well and add water to get desired consistency. Let it boil.
9.  Now add little water to the grounded powder so that no lumps are formed, mix it well into the dal.
10. Once it boils it starts becoming thick. So add more water if needed.
11. Meanwhile prepare the seasoning.
12. Heat a pan and add oil to it. When oil is hot add mustard seeds and cumin seeds.
13. Fry till the seeds splutter. Then add asafoetida and curry leaves.
14. Fry the seasoning well and add this to the boiling dal and mix well.
15. Transfer the dal to a serving bowl and garnish with coriander leaves.
16. Serve hot with plain rice.
17. This is Andhra style recipe.

Spinach Tomato Dal

Ingredients:

• Spinach 1bunch
• Toor dal 1cup
• Tomatoes 3
• Fenugreek Seeds 5 Seeds
• Mustard Seeds 1tsp
• Cumin Seeds 1tsp
• Onion chopped 1/4 cup
• Garlic crushed 2 cloves
• Turmeric Powder 1/4tsp
• Red Chili Powder 1tsp
• Salt to Taste
• Asafoetida 1/4tsp
• Oil  4tsps

Method: 

1. Take toor dal in a bowl and wash them.
2. In the pressure cooker add this toor dal, chopped tomatoes and enough water to cook.
3. Cook for 4-5 whistles. When cooled mash them well and keep aside.
4. Wash the spinach and chop it finely.
5. Take the chopped spinach in a microwave safe bowl, add 4-5tsp of water and keep it in the oven.
6. Cover the bowl partially and cook on high power for 2 minutes. 
7. Now heat a pan and add oil to it.
8. When oil is hot add the fenugreek seeds.
9. Then add mustard seeds and cumin seeds and fry till they splutter.
10. Add the asafoetida and mix well.
11. Add onions and garlic, fry them till onion is transparent.
12. Add the cooked spinach and fry for a minute.
13. Then add turmeric powder, red chili powder, salt and cooked dal.
14. Mix well and add water if required. Cover and cook on medium flame for 5 minutes.
15. Transfer the dal to a serving bowl.
16. Serve hot with plain rice.

Methi Pulao

Ingredients:

• 5tsp Oil
• 1 cup Onion chopped
• 1tsp Mustard
• 2 Cloves
• 1" piece Cinnamon
• 2 whole Cardamon
• 1 cup Dry /fresh Methi leaves
• 1tsp Red chilli powder
• 1tsp Dhania powder
• 1tsp Garam masala
• 1/4tsp Turmeric
• 4 Curry leaf
• 1 cup Tomato chopped
• 1 cup Basmati rice
• 1 1/2 cup Water
• 1tsp Ghee
• Salt to taste

Method:

1. Heat a pressure cooker. Add oil, cloves, cinnamon, cardamon and mustard seeds.
2. When the seeds splutter add onions, fry until light brown.
3. Add the chopped methi leaves and fry well in oil.
4. Now add chili powder, dhania powder, garam masala powder and turmeric. Saute them well.
5. Add tomatoes and curry leaves. Fry until tomatoes are soft.
6. Now add the washed basmati rice and saute it.
7. Add water, ghee and salt.
8. Stir them and close the lid. Cook exactly for 2 whistles and remove from stove and keep aside.
9. Leave untouched until the pressure released.
10. Remove the lid and mix with fork, so the rice grain do not break.
11. Serve with  raita.

Avarrekallu Uppittu / Avarrakai Upma

Ingredients:

• 1 cup Semolina 
• 3 cups Water 
• 2 chopped Tomatoes
• 1 Onion chopped
• 4-6 Green Chilies slit
• 1/4" piece Ginger 
• 4 Curry Leaf
• 2tsp Urad dal
• 1tsp Chana dal
• 1tsp Mustard Seeds 
• 1/2tsp Cumin Seeds 
• Salt to Taste
• 1tsp Ghee
• 4tsp Oil 
• 1 1/2tsp Cashew Nuts
• 1/2 cup Avarrakai seeds  
• 2tsp Coriander leaves

 

Method: 

1. Pressure cook avarrakai seeds( frozen) with water and little salt for 3whistles. Drain water and keep aside.
2. Heat a pan and dry roast the semolina. Remove and keep aside.
3. Heat a kadai or wok and add oil to it. When oil is hot add cashew nuts and fry till golden brown. Take out the fried cashew nuts from oil.
4. Add mustard seeds, urad dal, chana dal  and cumin seeds. Fry till the seeds splutter. Add chopped curry leaves, green chillies and finely chopped ginger. 
5. Now add chopped onions and fry till they become transparent.
6. Add chopped tomatoes and little salt to cook them. Mix well and cook covered till the tomatoes are soft.
7. Now add the cooked avarrakai seeds and saute them well.
8. Add water and salt and allow the mixture to boil. When the mixture is boiling add ghee. Lower the flame. Now add semolina little by little and mix with a ladle. Add some semolina, mix and then add some more semolina and mix. This way finish off the semolina and mix well.
9. Add coriander leaves and mix well.
10. By now the mixture will be a semisolid. Cover and cook for few minutes.
11. Open the lid and mix once again. Add some fried cashew nuts and mix.
12. Transfer this tasty Avarrekallu Uppittu plates and serve garnished with the remaining fried cashew nuts.
13. This is a famous Karnataka recipe.

Devil's Chocolate Cake

Chocolate Cake

Ingredients:

• Oil Spray
• 4 cups All-purpose flour
• 2 cups Sugar
• 3/4 cups Cocoa powder (Hershey’s)
• 2 teaspoons Baking soda
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 1 cup Buttermilk
• 1/2 cup Canola oil
• 3Eggs
• 1 teaspoon Pure vanilla extract
• 1 cup Freshly brewed coffee(optional) or 1 cup Water

Method:

1. Preheat the oven to 350 F. Spray or apply oil to the baking tray.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl.
3. Use an hand beater on low speed to combine the dry ingredients.
4. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
5. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine.
6. Pour the batter into the prepared baking tray and bake for 35 to 40 minutes, until a knife or toothpick  comes out clean from the cake when inserted through. Cool in the tray for 30 minutes, then turn them out onto a cooling rack and cool completely. 
7. Slice the cake in between to make 2 sheets.

Dark Chocolate frosting

(This can be prepared days earlier)

Ingredients:

• 1/2 cup Cocoa powder
• 1/2 cup Boiling water
• 2 1/4 cups Butter, room temperature
• 1/4 cup Confectioners' sugar, sifted
• 1/4 tsp Salt
• 1 1/2 pounds Semisweet chocolate, melted and cooled  

Method:

1. Combine cocoa and the boiling water, stirring until cocoa has dissolved.
2. With an hand mixer on medium-high speed, beat butter, confectioners' sugar and salt until pale and fluffy. Reduce speed to low.
3. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed.
4. Beat in the cocoa mixture.
5. This frosting can be refrigerated up to 5 days.
6. Before using, bring to room temperature, and beat on low speed until smooth again.

Light Chocolate frosting

Ingredients:

• 1 cup Heavy whipping cream
• ½ cup Confectioner’s sugar (powdered sugar)
• 3-4 tbsp Cocoa powder

Method:

1. Sift the sugar and cocoa separately and keep aside.
2. Whip cream on low speed for 3-4 minutes only till its thick. Do not over beat.
3. While whipping the cream halfway add the sugar and cocoa powder slowly.
4. The final result should be a smooth spreadable mixture.
5. It should not be in a liquid state. Taste frosting for sweetness and add more Sugar if required. 

Final Procedure:

1. Place 1 layer of chocolate cake, with a knife or spatula spread the top with dark chocolate frosting.
2. Place the second layer on top, spread the dark chocolate frosting evenly on the top and sides of the cake.
3. Now using the piping cone decorate the top of the cake with Light chocolate frosting.

Basic Chocolate Cake

Ingredients:

• Oil Spray
• 4 cups All-purpose flour
• 2 cups Sugar
• 3/4 cups Cocoa powder (Hershey’s)
• 2 teaspoons Baking soda
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 1 cup Buttermilk
• 1/2 cup Canola oil
• 3Eggs
• 1 teaspoon Pure vanilla extract
• 1 cup Freshly brewed coffee(optional) or 1 cup Water

Method:

1. Preheat the oven to 350 F. Spray or apply oil to the baking tray.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl.
3. Use an hand beater on low speed to combine the dry ingredients.

4. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
5. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine.
6. Pour the batter into the prepared baking tray and bake for 35 to 40 minutes, until a knife or toothpick  comes out clean from the cake when inserted through. Cool in the tray for 30 minutes, then turn them out onto a cooling rack and cool completely.