CHOCOLATE CAKE WITH BUTTER CREAM FROSTING

CHOCOLATE CAKE 

WITH EASY BUTTERCREAM FROSTING

THE SWEET HISTORY OF CHOCOLATE CAKE:

The history of chocolate cake according to Wikipedia says that it goes back to 1764 when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones. In 1828, Coenaard van Houten of the Netherlands developed a mechanical extraction method for extracting the fat from cacao liquor resulting in cacao butter and the partly defatted cacao, a compacted mass of solids that could be sold as it was "rock cacao" or ground into powder. The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack. A process for making silkier and smoother chocolate called conching was developed in 1879 by Rudolph Lindt and made it easier to bake with chocolate, as it amalgamates smoothly and completely with cake batters. From 1890 to 1900, chocolate recipes were mostly for Chocolate drinks and its presence in cakes was only in fillings and glazes. In 1886, American cooks began adding chocolate to the cake batter, to make the first chocolate cakes in the US.

The Duff Company of Pittsburgh, a molasses manufacturer, introduced Devil's food chocolate cake mixes in the mid-1930s, but the introduction was put on hold during World War II. Duncan Hines introduced a "Three Star Special" (so-called because a white, yellow, or a chocolate cake could also be made from the same mix) was introduced three years after cake mixes from General Mills and Duncan Hines and took over 48 percent of the market.

In the U.S., "chocolate decadence" cakes were popular in the 1980s; in the 1990s, single-serving Molton Chocolate Cakes with liquid chocolate centers and infused chocolates with exotic flavors such as tea, curry, red pepper, passion fruit, and champagne were popular. Chocolate lounges and artisanal chocolate makers were popular in the 2000s. Rich, flourless, all-but-flourless Chocolate Cakes are "now standard in the modern patisserie," according to The New Taste of Chocolate in 2001.

Presently the Chocolate has been spread all over the world like a Pandemic. It has its merits as well as demerits but chocolate lovers never think of these trivialities, they only think of how to consume it in a very short time.

Personally, I don't like Chocolate much but my kids do love it, and on their insistence, I took it upon myself to prepare a Cake which could quench their thirst for Chocolate as well as give me some satisfaction of making a Chocolate Cake. I admit it is awesome really. A great Cake from this Novice Baker.

Without wasting more time, let us start preparing our Chocolate Cake, starting with the name of ALLAH.

EQUATION:

Preparation of Cake Batter:            15-20 Minutes

Preparation of Frosting:                  15-20 Minutes

Backing Time:                                 30-35 Minutes

Backing Temperature:                     180 C, 350 F or Gas Mark 4 

                                                        Bake for 25-30 Minutes if the Pan is round and for 35-                                                                40 Minutes in the case of Square tin
Expenses:                                        Rupees 4 to 5 Hundred depending on the quality of                                                                     Chocolate (3 and half US Dollars)
Yield:                                                Enough for 6-8 Servings

                                      

WHAT WE NEED TO MAKE OUR CHOCOLATE CAKE:

1. 1-3/4 Cups Maida (All Purpose Flour)
2. 1-3/4 Tablespoons Corn Flour
3. 1/2 Cups Cocoa Powder
4. 1/2 Cup Melted Chocolate
5. 1-1/2 Teaspoons Baking Powder
6. 1-1/2 Teaspoons Baking Soda
7. 3 Large Eggs
8. 1 Cup Butter Milk
9. 1 Cup Black Coffee
10. 1/2 Cup Oil
11. 1 Teaspoon Salt

WHAT WE NEED FOR OUR CHOCOLATE BUTTERCREAM FROSTING:

1. 1 Cup Butter
2. 1 Cup Cocoa Powder
3. 3 Cups Icing Sugar
4. 1 Tablespoon Coffee Powder
5. 1/2 Teaspoon Salt
6. 2-3 Tablespoons Milk

HOW WE ARE GOING TO MAKE OUR CAKE:

• Grease and flour 2 cake pans measuring 9 inches, set aside.
• Preheat Oven to 180 C, 350 F or Gas Mark 4 for 20 minutes
• Sieve together Flour, Baking Powder, and Baking Soda
• Sieve Cocoa Powder
• Mix all these dry ingredients in a bowl along with Salt, be sure, no lumps are left.
• In another bowl beat eggs one at a time till foamy
• Add Butter Milk and Coffee on medium speed for 2-3 minutes
• This batter will be runny
• Now mix dry mixture into the wet mixture, half cup at a time and fold it lightly
• Pour the batter into the cake pans at equal quantity and height
• Bake for 25-30 Minutes if the Pan is round and for 35-40 Minutes in the case of Square tin.
• Check after 25 minutes by inserting a knife, skewer or a toothpick, it must come out a bit moist. That is what we need.
• If the knife comes out dry that will mean our cake has also become dry.
• Take the pan out and cool it on a rack till completely cool
• invert on a plate

PREPARATION OF FROSTING:

• Melt butter and beat it with Salt and Cocoa Poder on slow speed to milk the mixture
• Increase the speed to medium and beat for 3 minutes
• Now decrease speed to low and start mixing Icing Sugar half cup at a time with one Tablespoon of Milk
• Add Coffee Powder 
• You can add more milk or sugar according to your desired consistency.
• If you want to make it thick, add more Icing Sugar and add milk if you feel it is too thick for your liking.

HOW WE ASSEMBLE OUR TWO LAYERS WITH FROSTING:

• When both cakes are completely cool, place one layer on the turntable, cut top if that is puffed up, and has created a dome.
• Make both layers level
• Apply frosting cream on top first then place the other layer upside down over it.
• Apply Icing over the 2nd layer and then do the same on sides
• Pour some Chocolate Syrup over the top and sides for garnishing. 
• Cover and store in Refrigerator for 3-4 days, if desired.
• Cut the slices and enjoy 

Hope you will enjoy this very simple Chocolate Cake and bake it without any FEAR OF FAILURE.



InshaALLAH our next recipe will be



Thanks,


NOVICE

PIZZA MUFFINS

PIZZA MUFFINS

 

HISTORY:

A muffin is an individual-sized, baked product. It can refer to two distinct items, a part-raised flatbread that is baked and then cooked on a griddle (typically unsweetened) and a cupcake-like quickbread (often sweetened) that is chemically leavened and then baked in a mold. While quickbread muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese. The flatbread is of British or European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both are common worldwide today.

One 19th century source suggests that "muffin" may be related to the Greek bread "maphula", a "cake baked on a hearth or griddle", or from Old French "mou-pain" ("soft bread"), which may have been corrupted into "mouffin". The word is first found in print in 1703, spelled moofin; its origin is not certain but possibly derived from the Low German Muffen, the plural of Muffe meaning a small cake, or possibly with some connection to the Old French moufflet meaning soft, as said of bread. The expression "muffin-man", meaning a street seller of muffins are witnessed in a 1754 poem, which includes the line: "Hark! the shrill Muffin-Man his Carol plies.."

 

Quickbread muffins (sometimes described in Britain as "American muffins" are baked, individual-sized, cupcake-shaped foods with a "moist, coarse-grained" texture. Muffins are available in both savory varieties, such as cornmeal and cheese muffins (i.e. flatbread muffins), or sweet varieties such as blueberry, chocolate chip, lemon, or banana flavors. Sweetened muffins range from lightly sweetened muffins to products that are "richer than many cakes in fat and sugar."They are similar to cupcakes in size and cooking methods, the main difference being that cupcakes tend to be sweet desserts using cake batter and which are often topped with sugar icing (American frosting). Muffins may have solid items mixed into the batter, such as berries, chocolate chips, or nuts. Freshly baked muffins are sold by bakeries, donut shops, and some fast-food restaurants and coffeehouses. Factory baked muffins are sold at grocery stores and convenience stores and are also served in some coffee shops and cafeterias.

On the top is the crisp upper part of the muffin, which has developed a "browned crust that's slightly singed around the edges". In 2018, McDonald's restaurant announced they were planning to sell muffin tops as part of its McCafe breakfast menu.

The use of the term to describe what are essentially cupcakes or buns did not become common usage in Britain until the last decades of the 20th century on the back of the spread of coffee shops such as Starbucks. Recipes for quickbread muffins are common in 19th-century American cookbooks. Recipes for yeast-based muffins, which were sometimes called "common muffins" or "wheat muffins" in 19th-century American cookbooks, can be found in much older cookbooks. In Fannie Farmer's Boston Cooking-School Cook Book, she gave recipes for both types of muffins, both those that used yeast to raise the dough and those that used a quick bread method, using muffin rings to shape the English muffins. Farmer indicated that stove top "baking", as is done with yeast dough, was a useful method when baking in an oven was not practical. Over the years, the size and calorie content of muffins has changed: the "3-inch muffins grandmother made had only 120 to 160 calories. But today’s giant bakery muffins contain from 340 to 630 calories each."

Quickbread muffins are made with flour, sieved together with bicarbonate of soda as a raising agent. To this is added butter or shortening, eggs, and any flavorings (fruit, such as blueberries, chocolate, or banana; or savories, such as cheese). Bran muffins use less flour and use bran instead, as well as using molasses and brown sugar. The mix is turned into a pocketed muffin tray, or into individual paper molds, and baked in an oven. Milk is often added, as it contributes to the appealing browning appearance. The result is raised individual quickbreads. The muffin may have toppings added, such as cinnamon sugar, streusel, nuts, or chocolate chips.

 

Commercial muffins may have "modified starches", corn syrup (or high-fructose corn syrup), xanthan gum, or guar gum to increase moisture content and lengthen shelf life (as well, these gums can make added solids, such as chocolate chips, disperse more evenly in the batter).

Nutrition

 

Harvard University's Nutrition Source states that while may fruit muffins may seem "...to be a better breakfast than their donut neighbors" at your local coffee shop, but with muffins' "...often refined flours, high sodium, and plenty of added sugar...and large portion size, they’re far from the optimal food choice to start your day." Consumers think that commercial muffins are a healthier choice than donuts; however, according to Registered Dietician Karen Collins, yeast or raised donuts have from 170 to 270 calories each (cake doughnuts have from 290 to 360 calories), while large bakery muffins have from 340 to 630 calories each and 11 to 27 grams of total fat. "Most muffins are deceptively high in fats", with up to 40% fat content, which many consumers are not aware of.

 

The type of muffin can have a big impact on its fat and sugar content; one major fast food chain's low-fat berry muffin has 300 calories, whereas the same restaurant's chocolate chunk muffin has 620 calories. Harvard's Nutrition Source recommends smaller-sized, whole-grain muffins with reduced sugar content, liquid plant oil instead of shortening or butter, and added wholesome foods such as nuts (or nut flour) or beans (or bean flour) or fresh fruit or vegetables.

 

Flatbread muffins (known in the United States and elsewhere as "English muffins", or simply 'muffins' in Britain, or "bakery muffins" are a flatter disk-shaped, typically unsweetened yeast-leavened bread; generally about 4 in (10 cm) round and 1.5 in (3.8 cm) tall. It is of English or European origin. Rather than being entirely oven-baked, they are also cooked in a griddle on the stovetop and flipped from side-to-side, which results in their typical flattened shape rather than the rounded top seen in baked rolls or cake-type muffins. "Cornmeal and bran are sometimes substituted for some of the flour."These muffins are popular in Commonwealth countries and the United States. Flatbread muffins are often served toasted for breakfast. They may be served with butter or margarine and topped with sweet toppings, such as jam or honey, or savory toppings (e.g., round sausage, cooked egg, cheese, or bacon). Flatbread muffins are often eaten as breakfast food (e.g. as an essential ingredient in Eggs Benedict and most of its variations), accompanied by coffee or tea.

History

 

English muffins were first mentioned in literature in the early 18th century, although the product is undoubtedly older than that. In the Oxford Companion to Food, Alan Davidson states that "[t]here has always been some confusion between muffins, crumpets, and pikelets, both in recipes and in the name."  The increasing popularity of flatbread muffins in the 19th century is attested by the existence of "...muffin men [who] traversed the town streets at teatime, ringing their bells" to sell them. The bell-ringing of muffin men became so common that by the 1840s, the British Parliament passed a law to prohibit bell ringing by muffin men, but it was not adhered to by sellers.

A Victorian-era muffin man using a bell to alert patrons that he is nearby.

 

"Mush muffins (called slipperdowns in New England) were a Colonial [American] muffin made with hominy on a hanging griddle." Theses and other types of flatbread muffins were known to American settlers, but they declined in popularity with the advent of the quickbread muffin. The English muffin was re-introduced to the American market in 1880 as "English muffins" by English-American baker Samuel Beth Thomas (whose baked-goods company Thomas survives to this day). Thomas called the product "toaster crumpets", and intended them as a "more elegant alternative to toast' to be served in fine hotels The English muffin has been described as a variant form of a crumpet, or a "cousin", with the difference being the location of the holes; in a crumpet, the holes go all the way to the top, whereas with an English muffin, the holes are inside. In 1910, Fred Wolferman of Kansas City, Missouri began making denser English muffins at his family grocery, using empty tin cans as molds.

Manufacture

 

Muffin tins and muffin pans are typically metal bakeware which has round bowl-shaped depressions into which muffin batter is poured. Muffin tins or pans can be greased with butter or cooking spray, to lessen the issue of batter sticking to the pan. Alternatively, muffin cups or cases are used. Cups or cases are usually round sheets of paper, foil, or silicone with scallop-pressed edges, giving the muffin a round cup shape. They are used in the baking of muffins to line the bottoms of muffin tins, to facilitate the easy removal of the finished muffin from the tin. The advantage to cooks is easier removal and cleanup, more precise form, and moister muffins; however, using them will prevent a crust from forming. A variety of sizes for muffin cases are available. Slightly different sizes are considered "standard" in different countries. Miniature cases are commonly 1 to 1.25 in (25 to 32 mm) in diameter at the base and .75 in (19 mm) tall. Standard-size cases range from 1.75 to 2 inches (44 to 51 mm) in diameter at the base and are 1.25 to 1.5 in (32 to 38 mm) tall. Some jumbo-size cases can hold more than twice the size of standard cases. Australian and Swedish bakers are accustomed to taller paper cases with a larger diameter at the top than American and British bakers.

 

A Muffineer was originally a sugar shaker, looking like a large salt cellar with a perforated decorative top, for spreading powdered sugar on muffins and other sweet cakes. Later, in the 19th century, the term was also used to describe a silver, or silver-plated, muffin dish, with a domed lid and a compartment below for hot water, used to keep toasted English muffins warm before serving.

In popular culture

Flatbread

 

"The Muffin Man" is a traditional nursery rhyme, children's song, or children's game of English origin from 1820.

 

A well-known reference to English muffins is in Oscar Wilde's 1895 play The Importance of Being Earnest.

In the In Seinfeld sitcom episode The Muffin Tops (episode 21 of season 8), the character Elaine, who only eats the muffin tops when she buys a muffin, realizes that a bakery selling just the tops could be successful. Once the business is running, she has to figure out what to do with the muffin bottoms, which proves difficult.

I've tried to prepare Muffins with Pizza Ingredients as my kids love Pizza in any form or shape, they just savor the taste of Pizza whether it is standard Pizza, Calzone, Pizza Bread, or Pizza Buns, they just want them in their mouth. So the experiment was awesome not only for my kids but for our neighbors and guests. They all loved these Pizza Muffins. Moreover, there is nothing that can be termed as cumbersome or time taking, it is just like you are baking Cupcakes. 

Try this recipe at the first available chance you get and get a lot of praise and ooohs and aaahs, as well as Vows.

Let us start preparing our Pizza Muffins with the name of ALLAH.

 

  

 

EQUATION:

1. Oven Temperature:                     180 C or 370 F
2. Baking Time:                               20 Minutes per Tray
3. Preparation of Pizza Filling:         30 minutes
4. Preparation of Dough:                  20 minutes
5. Yield:                                          20 Large Muffins
6. Expenses:                                    600 Rupees (the US $ 4)
7. Preheat duration                          20-30 Minutes

 

INGREDIENTS FOR DOUGH:

1. 5 cups all-purpose flour  
2. 3/4 Cup Oil
3. 1 Cup Milk 
4. 4 Large Eggs
5. 1 cup Yogurt (beaten) 
6. 4-5 Tablespoons Sugar 
7. 1-1/2 Tablespoon Salt
8. 2 Teaspoons Baking Powder 
9. 1 Teaspoon Baking Soda

INGREDIENTS FOR PIZZA FILLING:

1. 1. 300 grams boneless chicken
   2.  One Large Capsicum (Finely chopped)
   3.  One Large Onion (finely chopped) Optional
   4.  2 Finely chopped Tomatoes
   5.  1 Tablespoon Chat Masalha
   6.  3 Tablespoons Tikka Masala (this is my favorite flavor, you can change it      according to your choice, either Fajita or any other.)
   7.  2 Tablespoons Soy Sauce
   8.  2 Tablespoons White Vinegar
   9.  1 Tablespoon Oregano Powder or Leaves
   10.  1 Tablespoon Finely Chopped Fresh Garlic
   11.  3 Tablespoons Pizza Sauce
   12.  1/2 Cup  Grated Mozzarella Cheese
   13.  1/2 Cup  Grated Cheddar Cheese
   
   
   
   
   

PREPARATION:

•  Preheat oven to 180 C or 370 F and continue it for about 20-30 minutes.
• Grease and dust with flour the Muffin Tray/Liner and set aside.
• In a wide bowl sift the All-Purpose flour, mix salt, Baking Powder, Baking Soda, and mix them well, set aside the bowl.
• In a bowl put in sugar and Oil and beat it till creamy and sugar dissolved.
• Add eggs one by one and continue beating, till frothy and creamy.
• In Oil cook the boneless chicken cubes, add Tikka masala, salt, Chat Masala, and all other ingredients, ie. Soy Sauce, Vinegar, as mentioned above. 
• Cook till chicken is tender and spices are well absorbed in it.
• Take the pan off the stove and shred the chicken and set it aside.
• Cut the Capsicum and tomatoes into small cubes and then mix them in the shredded chicken. the Pizza filling is ready.
• You can add Olives, Mushrooms, or any other vegetable you like into this filling.
• Now Put in the dry mixture of flour etc into the wet mixture of eggs etc and beat on slow or just fold it.
• Make sure that the mixture is well blended and no lumps are evident.
• Now pour 1/4th of this cake mixture into the bottom of the Muffin tin, put some Pizza filling through the spoons over this and then pour or put the cake mixture again over the filling.
• Make sure the Muffins are 1/3rd filled.
• Sprinkle some tomato and  Capsicum cubes over the batter for garnishing.
• Tap the muffin tray and put it into the oven for 18-20 minutes.
• Check the muffins after 15 minutes of baking with a skewer or a knife in the middle of the muffin, see if it is coming out clean, which means our muffins are baked now.
• Take out the tray and put some cheese over each muffin. It will melt and taste great.
• Put the tray on a Wire Rack till it is completely cooled.
• Repeat the same with the other tray.
• Enjoy this Pizza Muffin with Tomato Ketchup or any other chutney of your choice.

 

 

 

Hope you'll enjoy this Pizza in a Muffin or a Pizza Muffin and bake it at your home for friends and family without any FEAR OF FAILURE.

Thine Eternally

NOVICE

PIZZA SAMOSA

PIZZA SAMOSA

 

 

AN INTRODUCTION OF SAMOSA

It is normally a deep-fried dish but can be baked as well. Samosa has various fillings with different spices and more common among them have fillings of Minced Meat or Potatoes. Nowadays Samosa is also made with a sweet filling, like sweetened Coconut flakes, Milk solids (Khoya) Almonds, Pistachios and Sesame seeds as well)

Its size varies in different areas but the basic shape is the same, which is triangular. The Samosa is a very popular street food used as an evening snack in Pakistan and India and also some other parts of the world like the Middle East, North and South Africa, America, and other countries. The spicy variety is more popular in Pakistan and India compared to other parts of the world.

The Samosa is said to be originated in the 13th and 14th centuries through the traders from Central Asia. Famous Scholar and Poet Amir Khusro (1253-1325) has written around 1300 that Princess and Nobles enjoyed this Samos during those days. Similarly, Famous Traveller and Historian Ibn-e-Batuta of 14th Century has also mentioned the consumption of Samosa during his days in the Courts.

It is certain that Samosa originated in Central Asia, where it was consumed way back during the 10th Century. It was called "Sanbusaj", "Sanbusaq", "Sanbusak" originated from Persian "Sunbusag".

With the passage of time Samosa came to be regarded as one of the most treasured & iconic culinary creation of the Sub-continent. It is now available all over the world reached the Americas and all other western countries and has been accepted wholeheartedly.

You can adjust the spices according to your taste by adding or subtracting the Red Chili Flakes and Chat Masala. Other spices must not be changed so that the taste and flavor remain as these have been made.

Pizza Samosa is a totally new and innovative concept in the Pizza family. As in Muslim countries around the world and especially in the sub-continent, Samosa is a favorite delicacy at Iftaar time during Ramazan Kareem. The idea of preparing Pizza Samosa was in my mind for a long time but always my lethargy kept me away from experimenting with it. Thanks, Allah, this time I took command over my laziness and I did make these superb, crispy, and spicy Samosas, filled with Pizza filling, and Lo & behold, what a result! It really surpassed all my expectations as my children loved these Samosas very much and started chanting "We want these daily now."

Let us start making/preparing our innovative Samosas with the name of ALLAH  and with the following ingredients.

 

EQUATION:

1. Preparation of Pizza filling (Cutting & Cooking)      30 minutes.
2. Filling the Wrappers with the Pizza Filling              30 minutes
3. Deep Frying                                                           15 minutes
4. Yield:                                                                    30 Samosas
5. Expenses:                                                              Rupees 400 (Less than $3)

 

WHAT WE NEED FOR OUR SAMOSAS:

Note: (I have used Chicken Tikka flavor in fillings, other than the essential ingredients i.e. Pizza Sauce, Oregano & Cheese. It is up to you to follow or change the flavor of the filling. You can make any filling of your choice and taste.)

1. 300 gms boneless chicken.
2. 01 tablespoon Oil
3. 2-3 Green Capsicums, finely chopped.)
4. 150 grams finely chopped Cabbage.
5. 2 tablespoons Tikka masala.
6. Salt to taste.
7. 1 Tablespoons Chat Masala
8. 3 Tablespoons Kutti Lal Mirch (Red Chili Flakes)
9. 1 Teaspoon Kali Mich Powder (Black Pepper Powder)
10. 1 Teaspoon Oregano leaves or Powder.
11. 3-4 Tablespoons prepared Pizza Sauce (Quantity can be reduced or enhanced as per taste)
12. 3-4 Finely cut Hari Mirch (Green Chilies)
13. 125 grams Mozzarella Cheese (Shredded)
14. 125 grams Cheddar Cheese (Shredded)
15. Oil for frying
16. Samosa Patti (Wraps) as required.
17. One beaten egg for binding the Samosas.

HOW TO PREPARE OUR SAMOSAS:

• Wash the boneless chicken, drain the water, and put it in a pan with oil and cook till it is tender,
• Add all the spices as given above and stir for a few minutes, & mix them well.
• Take it off the heat and shred the chicken, mixing all juices in it.
• Put it in a wide bowl and start mixing other ingredients, ie., shredded Cabbage, finely cut small cubes of Capsicum, Oregano Powder or leaves, Pizza sauce as per taste grated Mozzarella Cheese and Cheddar Cheese, and mix it well. The Samosa filling is ready now.
• 
  
• Prepare a binding paste with Maida and water or the best still, one beaten egg will work like Cement.
• Take a Samosa Wrap and pull one corner of it to the downward position and on the side of Rectangular wrap, take another turn of the same and make a pocket, put the Pizza mixture in this packet with a spoon, drag the remaining part of the wrap over it and apply the beaten egg on its sides and press it to bind. 
• (Please ask me without hesitation if the wrapping up of Samosa is difficult to comprehend, I'll then post a Pictorial or a Video of how to wrap and bind the Samosa)
• You can freeze these unfried Samosas for at least a month by packing them in well-sealed plastic bags with the date of preparation mentioned over the pack. You can freeze the prepared Samosas by putting them in thick plastic bags, well sith the date of preparation mentioned over it for up to a month at least.
• Heat oil in the wok till it is fully hot and then turn the flame to low-medium
• Put in the Samosas and fry them Golden. Never over fry or make them fully Browned.
• Place an absorbent paper on the platter and put the Samosas over it to drain the excess oil.
• Enjoy having these Spicy & Crispy Pizza Samosas with my Special All-Purpose Chutney, Green Mint Chutney, or with Yogurt, or Tomato Ketchup.
• Recipe of Mint Yogurt Chutney will follow.

I am sure that these spicy snacks will become a hit on your table with your family and friends. So get on with it without any FEAR OF FAILURE.

I am not hoping, but I am sure that these Samosaas will hit the Jackpot, anywhere, anytime. So, don't hesitate to try any novel idea, just do it without any FEAR OF FAILURE as this fear makes us live with the traditions only. Overcome your fear and think of doing something new every time you are up to satisfy your tastebuds and get appreciative words from family and friends.

 Thanks for your time.

Thine Eternally,

NOVICE