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Suji Ka Halwa |
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Ingredients
- Suji 1cup
- Sugar 1/2 cup
- Ghee 1 cup
- Green Cardamom powder 1/2 tsp
- Water 1 cup
- Food colour 1/2 tsp
Directions
- Sauté cardamom in ghee till it starts giving
nice aroma.
- Add suji and sauté till golden.
- In a separate pot
boil water and add sugar to make syrup.
- Remove suji from stove and add water and sugar
syrup then
again put on stove and add colour
- And cook on low flame till water evaporates.
- Garnish with almonds.
Puri
- Whole Wheat Flour 2 cups
- Salt (to taste)
- Vegetable Oil ½ tbsp
Directions
- Slowly add about 3/4 cup warm water to the
flour, just enough to form a firm dough, and
knead until smooth.
- Cover, and let it rest at
for least 1/2 hour, and knead again briefly
after 1-2 hour. If resting more than 1 hour,
punch and knead dough again before rolling out.
- Divide dough into small balls about the
size of golf-balls, and roll out into 6" rounds
on an oiled board. Heat vegetable oil in a wok
or saucepan.
- Add a little salt to the oil to
keep it from smoking. Fry the puri one at a
time, holding them under the oil on the first
side until they puff. Turn and fry until light
brown; and drain.
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Tropical
Fruit Cake |
Ingredients
- Cake
- 2 cups white flour
- 1/2 cup butter
- baking powder 1 tsp
- 1 cup white sugar
- 2 large eggs
- 1 - 19 ozs can of fruit cocktail including
the juice
- Topping
- 1 cup evaporated milk
- 1/2 cup butter
- 3/4 cup white sugar
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
- 1/2 cup crushed walnuts
Directions
- Sift the flour with the baking soda.
- Blend butter and
sugar together
- Add eggs and blend
- Add mix of flour ,baking powder blend
- Add 1 - 19 ozs can of fruit cocktail
including the juice ( mix the batter with spoon
)
- Pour into a 9" X 13" baking pan. Bake the
cake in a 180'C degrees oven for 30 to 35
minutes until fully cooked.
- In the meantime, mix all the topping
ingredients and cook for 5 minutes on low flame
until the topping boils and thickens. Watch it
as it may overspill.
- Important: Pour the topping on top of the
cake slowly while they are both still very hot
to allow the cake to soak in the hot topping.
Let cool and serve.
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Vanilla-Fudge
Marble Cake |
| Ingredients
- 3/4 cup butter, softened
- 2 eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- 1 1/4 cups buttermilk or sour milk
- 2/3 cup chocolate
flavoured syrup
Directions
- Allow butter and eggs to stand at room
temperature for 30 minutes.
- Meanwhile, grease and lightly flour a 10-inch
fluted tube pan.
- In a medium bowl stir together flour, baking
powder, baking soda, and salt.
- Set aside.
- In a large mixing bowl beat butter with an
electric mixer on low to medium speed about 30
seconds.
- Add sugar and vanilla; beat until fluffy.
- Add eggs one at a time. Add milk and flour
mixture alternately.
- Beat on high for 2
minutes.
- Reserve 2 cups batter.
- Pour remaining batter into prepared pan.
- In a mixing bowl combine chocolate syrup and
reserved 2 cups batter.
- Mix well.
- Pour chocolate batter over vanilla batter in
pan.
- Do not mix.
- Bake in a 180° oven about 35-40 minutes or until
wooden toothpick inserted near center comes out
clean.
- Cool 15 minutes on wire rack.
- Remove from pan: cool completely on wire rack.
- Drizzle cake with Semisweet Chocolate Icing
recipe .
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Chocolate
Cheese Cake |
Ingredients
- 2 cups cake flour, sifted
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 6 ounces cream cheese
- 1/2 cup vegetable shortening
- 2 teaspoons vanilla extract
- 6 cups confectioners' sugar, sifted
- 1/4 cup water, hot
- 4 ounces baking chocolate
- 1/4 cup vegetable shortening
- 3 large eggs
- 3/4 cup milk
- 1 tablespoon milk
Directions
- Sift the cake flour, baking soda, and salt
together and set aside.
Combine cream cheese, 1/2 c shortening and
vanilla in a large mixing bowl.
- Beat, with an electric mixer set on high, until
light and fluffy.
- Add confectioners' sugar alternately with hot
water and chocolate (melted and cooled to room
temperature) to cream cheese mixture, beating
well after each addition.
- Blend until smooth.
- Remove 2 cups of the chocolate mixture and cover
with plastic wrap.
- Reserve for frosting.
- Blend 1/4 cup shortening into remaining
chocolate mixture.
- Add eggs, one at a time, beating well after each
addition.
- Add dry ingredients alternately with 1/4 cup of
milk, beating well after each addition.
- Spread batter in 2 greased and waxed paper lined
9-inch round cake pans.
- Bake in preheated 350 degree F. oven for 35
minutes or until cakes test done.
- Cool in pans on racks for 10 minutes.
- Remove from pans; cool completely on racks.
- Blend 1 T milk into the reserved chocolate
mixture for frosting.
- Place one layer on serving plate and spread with
frosting.
- Top with second layer and frost sides and top
with remaining frosting.
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Coconut Cream
Pudding |
| Ingredients
- 3 large eggs, beaten
- 4 cups milk
- 1/3 cup granulated sugar
- 2 teaspoons vanilla
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 tablespoons cornstarch
- 4 tablespoons cold water
- 3/4 cup shredded coconut
Directions
- In heavy 2 quart saucepan, add milk, beaten
eggs, sugar, vanilla, cinnamon and salt.
- Use a large whisk to mix and stir.
- Heat on medium heat, and whisk.
- It will start to become a custard like
consistency. Cook a few minutes.
- Take off heat.
- Mix cornstarch with water in small bowl.
- Add to pudding mixture.
- Turn heat on low and cook until thickened and
creamy. Use a
- whisk to mix and stir while
cooking.
- Fold in coconut.
- Cool in the refrigerator.
- Serve as a pudding with whipped cream and
cherries on top or pour into a baked pie crust
shell and chill until serving.
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Rasmalai |
Ingredients
- Little more than half liter milk
- Green cardamom 3 – 4
- 6 – 8 tbsp sugar
- 1 cup dry milk powder
- 1 levelled tbsp flour
- 1 levelled tsp baking powder
- 1 beaten egg
- 1 tbsp oil
Directions
- Mix dry milk powder, flour, baking powder, egg
and oil together and make dough. Use few drops
water if needed
- Make small balls.
- Boil milk with cardamom and
sugar, add the balls
and cook for 5-10 minutes till the balls are
double in size.
- Dish out and let it cool
- Garnish with pista and serve
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Mango Soufflé |
Ingredients
- 1 litre milk
- 1 tin mango slices
- 4 tablespoons corn
flour
- 2 tablespoons sugar
- 4 tablespoons butter
- Pistachios or almonds for garnishing
Directions
- Drain mango slices and reserve syrup.
- Mix mango slices with butter and blend in a
blender for few seconds.
- Do not purée. Set aside in a large bowl.
- Boil milk for 2-3 minutes, then add sugar and
bring to boil again for 2 minutes.
- Remove from heat and add corn flour and syrup.
Return to heat and cook for a minute, stirring
continuously as milk acquires a creamy
consistency.
- Remove from heat and cool. Pour milk mixture
over mango mixture in a bowl.
- Mix well and chill. Before serving, garnish with
chopped pistachios or almonds.
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Black Forest
Cake With Chocolate Ganache |
Ingredients
For Cake:
- 150g dark cooking chocolate
- 150g butter, soft
- 150g castor sugar
- 6 eggs, separated
- 150g self-raising flour
- pinch of salt
- 250ml cream
- 1 tbsp extra castor sugar
For Cherries:
- 2 1/2 tbsp corn flour
- 750g jar of sour cherries
- 75g-100g sugar (depends on how sour the
cherries are. Add to taste)
- 30ml cherry puree/juice
For Ganache:
- 375g dark chocolate, roughly chopped (this can
be done in the food processor)
- 250ml cream
Directions
For Cake:
- Preheat oven to 170C.
- Gently melt the chocolate in a microwave or over
a double boiler.
- In a bowl, combine the melted
chocolate with the soft butter and beat until
creamy.
- Slowly and gradually beat in the sugar and egg
yolks (adding one at a time). Fold in the
sifted flour. Beat the whites until stiff with a pinch of salt and very gently fold through the
mixture.
- Pour into a lined and greased 26cm spring-form
tin. Bake for 40-50 minutes or until a skewer
comes out clean. Remove from the oven and allow
to cool.
For Cherries:
- In a separate bowl mix the
corn flour with enough
cherry juice to make a paste.
- Combine the rest of the juice with the
corn flour
paste and put into a saucepan with the desired
amount of sugar. Cook, stirring, until it boils
and thickens.
- Add the cherries and puree,
remove from heat and allow to cool.
For Ganache:
- Separately, gently heat the chocolate and cream
in a saucepan, stirring constantly until the
chocolate has melted and the mixture is smooth.
Do not let it boil.
- Pour into a bowl and allow the ganache to cool
until you have the right consistency, i.e. thin
enough to pour but thick enough so it stays on
the cake. It's about right at room
temperature.
To Assemble:
- Whip the 250ml cream with the 1 tablespoon extra
castor sugar until thick. Cut the cake in half
horizontally.
- Sprinkle the bottom layer with a little extra
juice/puree and spread over the cherry
mixture.
- Top with the cream then place the other half of
the cake on the top.
- Pour over the ganache and
allow to set before cutting. Pour over the top
of the cake and wait until it is set.
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