ORANGE CAKE

INGREDIENTS

Butter - 100gms

All purpose flour - 100gms

Sugar - 100gms

Eggs - 2nos

Orange juice - 1/4cup

Baking powder - 3gms

Vanilla essence - 1tsp

METHOD

• Preheat the oven at 180c.
• Grease and dust the baking tray.
• Take unsalted butter in a bowl. Beat it to make it soft.
• Add powdered sugar and beat for 10 mins.
• Beat eggs in another bowl. until they turn light and fluffy.
• Add  eggs to sugar mixture.
• Add flour slowly to this mixture.
• Fold in vanilla essence and orange juice.
• Pour the above in baking tray.
• Bake for 20 mins at 180c or till tooth pick inserted comes out clean.
• When done. cool it for 10 mins.

SERVE

CHICKEN HOT AND SOUR SOUP

INGREDIENTS

Chicken - 100gms (biled and shreded)

Carrot - 100gms(thickly grated)

Cabbage - 100gms( chopped)

Green beans- 1-2 (sliced finely)

Red chilli paste - 1/2 tsp

Garlic  - 1/2 tsp (minced)

Pepper powder -  1/2tsp

chicken stock - 2 cups

Soya sauce - 1/2 tbsp

Vinegar - 2 tbsp

Tomoto ketchup - 2 tbsp

Cornstarch - 3tbsp

Salt

Oil - 1tbsp

METHOD

• Heat 1tbsp oil. Add chilli paste and  garlic. saute for 2 mins.
• Add shreded chicken, beans, cabbage and carrots. stir for 2 mins.
• Add chicken stock, 3 cups water, venigar, soya sauce, salt, pepper powder, tomoto ketchup.
• Boil for 5 mins.
• Dilute corn strach in water. Add this mixture slowly by stirring continuously.
• Cook for another 2-3 mins or till it turns thick.

Serve hot.

APRICOT ICECREAM

INGREDIENTS

MILK - 500ML

SUGAR - 1/2 CUP

CONDENSED MILK - 1TIN

APRICOTS -  1/2 CUP

VANILLA ESSENCE - 1/4TSP

APRICOTS - 4NOS(CHOPPED)

METHOD

• BRING MILK TO BOIL IN A WOK.
• ADD SUGAR, AND MIX.
• SOAK 1/2CUP APPRICOTS IN WATER FOR 10 MINS
• BLEND TO SMOOTH PASTE.
• ADD IN APRICOT PASTE, CONDENSED MILK AND VANIILA ESSENCE.
• FREEZE IT FOR 3 HRS.
• NOW BLEND THE MIXTURE TO SMOOTH PASTE.
• ADD IN CHOPPED APRICOTS AND FREEZE FOR 6 HRS.

SERVE.