Diet Plan for Weight loss

DIET PLAN

BREAKFAST daily same …
1 cup of tea or 1 cup of fresh orange juice, 1 toast with little butter or jam

SATURDAY
Lunch: Grilled chicken or any meat , Tomato salad with lemon
Dinner: 1 toast, grilled chicken or fish, salad as much u like, 1 apple

SUNDAY
Lunch: fruit salad as much as u like
Dinner: 1 cup mince boil or in little olive oil along salad as much as u like
MONDAY
Lunch: 1 cup yogurt, with any one fruit as much as u like (except banana)
Dinner: Grilled chicken or fish, salad as much as u like
TUESDAY
Lunch: 2 eggs in any form you can use 1 tsp oil, 1 toast, salad as much as u like
Dinner: 2 chicken pieces small grilled baked or boiled, 1 cup boiled rice, salad as much as u like
WEDNESDAY
Lunch: 1 chicken sandwich of brown bread
Dinner: grilled chicken, 1 toast, 1 cup yogurt
THURSDAY
Lunch: Fruit salad as much as u like
Dinner: 2 chicken tikka small pieces, salad as much as u like, 1 apple
FRIDAY
Lunch: 1 cup mince made in 1tsp olive oil, 1 cup boiled rice
Dinner: 1 cup chicken soup, 1 apple

Follow the same plan next week also.

Breakfast is same daily.
You can eat apple if you are hungry during the diet plan.
You can use lemon as much as you want during this diet..
Daily 10 glass water is a must.
Daily before breakfast have honey 1tbsp with one cup warm water.

Death By Chocolate Cake

This is best ever best chocolate cake i made.Very rich and delicious a scrumptious treat for chocolate lovers.Try out this recipe and it will be a hit for you baking experience.Everyone just loved this cake specially my friends,i love this recipe too . 

RECIPE

Ingredients for Cake

Chocolate 8 ounces

Eggs 4

Salt pinch

Flour 1 cup

Sour cream 1/3 cup

Butter 2/3 cup

Sugar ½ cup

Brown sugar ½ cup

Vanilla essence 1 tsp

Cocoa powder 3 tbsp

Baking powder 1 ½ tsp

Ingredients for Ganache

Chocolate 16 ounces

Cream 1 cup

Strawberry jam for brushing the cake

Method

Pre heat oven to 180 degree C. Grease 9 inch spring foam pan, melt 8 ounce chocolate and 2/3 cup butter in a double boiler, keep in fridge until cool, beat 4 eggs with ½ cup white and ½ cup brown sugar until fluffy, add melted chocolate and butter mixture, sieve together 1 cup flour, 3 tbsp cocoa powder and 1 ½ tsp baking powder, add this mixture to the chocolate and egg mixture with 1/3 cup sour cream, pinch of salt and 1 tsp vanilla essence, mix well on low speed for few minutes, pour batter into pan and bake for 45 minutes, remove and cool cake completely.

To Prepare Ganache

Put 16 ounces chocolate and 1 cup cream in a pan, cook until chocolate melts, remove and cool.

To Assemble the Cake

Cut the cake into half horizontally, put strawberry jam over the bottom layer, add a layer of ganache, now place the other layer of cake on top of ganache, glazed the cake by coating the cake with ganache using metal spatula by moving spatula middle to edge and the sides, coat evenly and slowly, put the cake into the fridge for 1 hour to harden the frosting. Decorate top of cake with chocolate curls.

Almond Paraline Cake

I made this cake for my younger brother's birthday.It was so amazing specially the caramelized almonds gives a unique taste,adopted this recipe from ma most fav chef Alan.sharing it with you all :)

For Butter Cream Frosting

250 gm Sugar

60 ml Water

4 nos Egg White

500 gm Unsalted Butter (room temperature and chopped)

For Almond Cake

100 gm Almond Flakes

100 gm Sugar

150 gm Hazelnut Spread (

300 ml Sugar Syrup (Mix 200ml Water with 100gm Sugar)

3 pcs Vanilla Sponge

Method

Making The Frosting

 Place sugar in a heavy pot and pour water covering it evenly.

 Bring it to a boil (do not stir) until soft ball stage. 

 Remove from heat and immediately start to whisk egg whites together till fluffy.

 By the time the egg whites are fluffy the sugar syrup should have cooled a little. Pour sugar syrup while still whisking the egg white. The correct technique would be to let the sugar syrup flow down the sides of the mixing bowl thus cooling it further.

Continue to whisk even after pouring in the sugar syrup to cool down meringue.

 Once meringue has cooled to a warm temperature, add in butter and mix till smooth. If meringue is too hot, the butter will melt and become

Assembling The Cake

Saute almond flakes and sugar together in a pot over medium heat tossing it continuously for sugar to caramelize and coat almonds evenly.

 When almonds are cooled,pound it a little to loosen the almond pieces.

 Mix the hazelnut spread with 500gm of butter cream.

Place the first piece of vanilla sponge on a cake board, spread with sugar syrup and coat it with the butter cream. Place the second piece on top and coat it evenly doing the same for the third piece of vanilla sponge as well.

 Coat the whole cake with generous amount of butter cream and sprinkle caramelised almond on top and on the sides. Decorate with Whipped cream and cherries and serve.

Peri peri mushrooms steak

Ingredients
Chicken bone less beast 4 pieces
Salt ½ tsp
Garlic paste ½ tsp
Black pepper ½ tsp
Paprika ½ tsp
Lemon juice 1 tbsp
Soya sauce 1 tbsp
Worcester sauce 1 tbsp
Peri peri sauce 2 tbsp
Oil 2 tbsp
Capsicum 1 cut into slice
Onion ½ cup sliced
Ingredients for mushrooms sauce
Oil 1 tbsp
Butter 1 tbsp
Corn flour 1 tbsp
Salt ½ tsp
Black pepper (crushed) ½ tsp
Water ½ cup
Milk ½ cup
Mushroom sliced 2---3 tbsp
Method for sauce
Heat oil and butter; add corn flour with salt and black pepper. Also add water and milk, stir, cook till sauce thickens, and add in mushrooms.
Method for steaks
Marinate chicken breast with all above, for 30 minutes. Then pan fry in 2 tbsp oil for 5 minutes. Then add in capsicum and onion, cook for 5 minutes. Remove in a platter. Pour hot mushroom sauce on top. Serve with rice.

Peri peri sauce.

Ingredients
red chili large whole ( kashmiri) 6
red chili small whole ¼ cup
Crushed red chili 2 tbsp
Garlic 1 tsp
Mustard seeds, 1 tbsp heaped
Crush coriander 1 tbsp
White vinegar ½ cup
Onion 1 small
Lemon juice 2 tbsp
Citric acid ½ tsp
Oil ½ cup
Method
Soak the large red chilies and small red chilies over night in 1 cup water. Place all the ingredients in a blender and blend well for 5 minutes. Store in air tight container.

Nandoos coffee cake

Ingredients
Flour 8 ounces or 2 cups
Baking powder 1 ½ tsp heaped
Salt pinch
Butter 8 ounces
Brown sugar 4 ounce
Fine sugar 4 ounce
Vanilla essence ½ tsp
Eggs 4
Coffee 1 tsp heaped
Cooking chocolate 100 gm melted
Ingredients for coffee frosting
Icing sugar 2 cups sieved
Butter softened ½ cup or 4 ounce
Coffee 1 tbsp
Cream cheese 4 ounces
Ingredients to soak cake
Milk ½ cup
Coffee 1 tbsp
Method for cake
Pre heat oven to 180 degree C, greased two 9inches sandwich pan, beat 8 ounces butter and 4 ounces each both the sugar with ½ tsp vanilla essence until creamy, add the eggs 1 at a time until just blended after each addition of egg with beater on low speed add in the 100gm melted chocolate and 1 tsp coffee mixture followed by the sieved dry ingredients, spoon the batter in prepared pans, bake for 45 minutes, cool cake completely in the pan.
Method for icing
Put one layer of cake on a platter, moist with 1 tbsp coffee and milk mixture, spread with prepared frosting, cover with second layer of cake, again moist with coffee and milk mixture, cover sides and top of cake with frosting, sprinkle finely grated chocolate on top.
Method for frosting
In bowl beat ½ cup butter, 2 cups icing sugar and 4 ounce cream cheese until creamy add in 1 tbsp coffee, beat until thick and spreadable.

Grilled Chicken with Peri Peri Sauce

Ingredients
Chicken (cut in to 4 pieces) 1 kg
Soya sauce 2 tbsp
Black pepper ¾ tsp
Garlic paste 2tsp
Worcester sauce 2 tbsp
Lemon juice 4 tbsp
Salt 1 tsp
Paprika 1 .½ tbsp
Peri Peri sauce 3 tbsp
Meat tenderizer 1 tsp
Oil 4 tbsp
Method
Marinate chicken with all the ingredients for 2 hours. Grill chicken pieces in a pre heated oven 180 degree for 30 minutes,. Remove in a frying pan with its marinade and fry for 8 minutes, adding 2 tbsp peri sauce. Serve with fries.

Peri peri sauce.
Ingredients
red chili large whole ( kashmiri) 6
red chili small whole ¼ cup
Crushed red chili 2 tbsp
Garlic 1 tsp
Mustard seeds, 1 tbsp heaped
Crush coriander 1 tbsp
White vinegar ½ cup
Onion 1 small
Lemon juice 2 tbsp
Citric acid ½ tsp
Oil ½ cup
Method
Soak the large red chilies and small red chilies over night in 1 cup water. Place all the ingredients in a blender and blend well for 5 minutes. Store in air tight container.