Ingredients: Rice - 2/3 cup Moong Dal - 1/3 cup Chana dal - 3 tsp Milk - 1 cup Water - 2 cups Crushed Jaggery - 1 1/2 cups Split Cashew Nuts - 8 to 10 Raisins - 1 tbsp Cardamoms (Powdered) - 4 Grated Coconut - 2 tbsp Ghee - 6 to 8 tsp Method: Roast the Moong dal and chana dal together in a dry frying pan on low flame for 3 to 4 minutes till they change colour slightly. Add the rice and dry roast till it is just heated. Pressure-cook adding the milk and water. mash well when done and keep aside. Add 3/4 cups water to the jaggery and heat on ow flame, stirring frequently, till the jaggery melts. Remove from the flame, cool and strain. Heat a frying pan, add 5 tsp ghee and roast the cashew nuts till they change colour. Add the raisins and then the grated coconut. Pour the jaggery solution into the above and cook till it becomes thick and frothy. Add the mashed rice-dal mixture, mix well, add 3 tsp sugar and the remaining ghee and continue cooking on low flame till you reach a semi-solid consistency. It thickens further as it cools. Add cardamom powder, mix well and serve hot.
Ingredients: Maida - 1 1/2 cup Demererra Sugar - 1 cup Ginger - 1/2 tsp Soda - 1 tsp Baking Powder - 1 tsp Garam Masala - 1/4 tsp Vegetable Oil - 1 cup Honey - 1 cup Milk - 1/2 cup Method: Heat oven to 150 degree centigrade. Place flour, sugar, ginger powder, soda, baking powder, garam masala, in an 8 inch baking pan and stir with fork. Add remaining ingredients and mix well until completely blended. bake at 150 degree centigrade for six minutes and reduce heat to 100 degree centigrade. Bake for 20 to 25 minutes until done. Melt three tablespoons of butter. Remove from heat. Stir in 1/4 cup of honey and 1/2 cup unsalted, chopped cashew nuts. Spoon topping over warm cake and grill for a couple of minutes until nuts turn golden. Serve warm.
Ingredients: Maida - 1 1/2 cups Sugar - 1 cup Butter - 1/4 cup Cinnamon Powder - 1/4 tsp Baking Powder - 1 tsp Soda - 1 tsp Salt - 1/4 tsp Grated Lemon Peel - 1 tsp Cream - 1/2 cup Large Apple - 1 Walnuts - 1/2 cup Almonds - 1/2 cup Method: Preheat oven to 150 degree centigrade. Mix flour, sugar and cinnamon powder in an ungreased 8 inch baking pan with a fork. Add butter and almonds and stir until mixture resembles bread crumbs. Set aside 1/2 cup. To the mixture in the pan, add baking powder, soda, salt and lemon peel. Blend well and add cream, and stir until smooth. Arrange apple slices in rows on batter. Sprinkle reserved crumbs mixture, and then walnut mixture evenly on top. Bake for five minutes in hot oven, then at 100 degree centigrade or 20 to 25 minutes until done.
Ingredients: Grated Coconut - 1 cup Milk - 1 cup Cardamom Powder - 2 pinch Cashewnuts - 10 Ghee - 2 tsps Method: Run the coconut and milk together in a mixer and grind to a fine paste. Set aside. Place sugar in a frying pan on low heat with enough water to just cover it. Do not add too much water. Heat until the sugar attains a two-string consistency. Add the coconut milk paste and stir well until the mixture begins to boil. Add cardamom powder and fried cashew bits if required. Add the ghee and pour on a greased tray. Cut into diamonds when set. Tips: The coconut should be tender, and shell should be left out while grating. The barfi comes out whiter if only the white portion of the nut is taken.
Ingredients: Lemon Juice - 2 tbsps Crushed Fresh Strawberries - 3/4 tsp Sugar - 12 tsps Crushed Ice Method: Mix all the ingredients. Add 3 teacups of cold water. Serve with crushed ice.
Ingredients: For the sponge cake Condensed Milk - 1/4 can Plain Flour (Maida) - 70 gms Baking Powder - 1/2 tsp Soda-bi-carbonate - a pinch Melted Butter - 30 ml Vanilla Essence - 1/2 tsp Large Orange - 1 To be mixed into a soaking syrup Water - 3/4 cup Powdered Sugar - 3 tbsps To be mixed into a strawberry filling Strawberries - 1/2 cup Powdered sugar - 6 tbsps For The Custard Milk - 1 cup Custard Powder - 2 tbsps Sugar - 1 tbsp For the Garnish Fresh Strawberries - 1/4 cup Castor Sugar - 2 tbsps Method: For the sponge roll Preheat the oven to 200 degree Centigrade. Line a 200 mm. into 300 mm. (8" into 12"). Swiss roll tin with grease-proof or waxed paper and set aside. In a bowl, mix the ingredients with the orange rind and 30 ml. of water and beat well. Spoon the mixture into the prepared Swiss roll tin and smoothen the edges. Bake in the preheated oven for 15 to 20 minutes until the sponge is golden brown and springs back when lightly pressed with the fingertips. For the custard Dissolve the custard powder in a little cold milk. Boil the rest of the milk with the sugar. Add the custard powder and simmer for a few minutes. Cool and keep aside in the refrigerator. Soak the sponge lightly with the refrigerated soaking syrup. Spread the cold custard on the sponge. Spoon the strawberry filling evenly over the custard. Carefully lift one end of the grease proof paper and roll up the sponge. Transfer to a serving dish. Arrange the whole strawberries over and around the roll. Sprinkle the Castor sugar over it. Serve chilled.
Ingredients: Fresh Pineapple Slices - 2 thick Tender Coconut Sliced - 1/2 thinly Green Capsicum - 1 medium Red Chilly Flakes - 1 tsp For Dressing: Coconut Milk - 1/2 cup Grated Fresh Coconut - 2 tbsp Pineapple Juice - 1/4 tbsp Salt - to taste Black Pepper Powder - to taste Method: Mix together the pineapple, coconut, capsicum and peas in a large salad bowl. Combine all the ingredients for the dressing in a small bowl. Just before serving, mix the dressing into the salad. Serve chilled, and sprinkled with chili flakes.
Ingredients: Cream Cheese - 1 1/2 cups Whipped Cream - 1/2 cup Strawberry Crush - 3 to 4 tbsps For The Garnish: Whipped Cream Fresh Strawberries Method: Mix the mashed strawberries with the cream cheese. Gently fold in the whipped cream. Adjust the sugar to your liking. Pour into individual moulds and refrigerate till set. Serve garnished with whipped cream and strawberries.
Ingredients: Seedless Dates - 60 gms Flour - 100 gms Butter - 50 gms Sesame Seeds - 20 gms Oil - 50 ml Method: Mince the seedless dates and keep aside. Mix the flour and butter and make eight small balls. Put the date paste inside the balls and roll the balls in the sesame seed. Deep fry till done. Serve with vanilla ice cream.
Ingredients: 1 litre milk, boiled and cooled 6 tbsps sugar 1 tsp rose essence 1/4 tsp pink colour a pinch of saffron few almonds and pistas soaked, peeled and sliced Method: Add sugar and saffron to the milk and mix well. Add rose essence and colour. Blend all together and serve chilled in glasses with slices of badam and pista sprinkled on top.
Ingredients: Flour - 2 cupsMethod: Mix ghee and sugar. Add flour, sooji and baking powder. Knead and add essence. Refrigerate for 10 minutes. Now divide the dough into small portions and roll out into poories. Brush and bake in a pre-heated oven for 30 minutes until done.
Ingredients: Lemon Juice - 100 ml Sugar Syrup - 100 ml Ice Cubes, Crushed - 15 nos. Method: Mix all the contents and blend it well till it becomes like a thick sorbet. You can use a mixer-grinder for mixing the contents. Pour it in a nice cocktail glass and garnish it with a slice of fresh lemon.
Ingredients: Paneer - 200 gms Sugarless Mava (reduced Milk) - 50 gms Castor Sugar - 200 gms Desiccated Coconut - 100 gms Cashewnuts - 15 nos. Almonds - 15 nos. Raisins - 15 nos. Ghee - 5 tbsps Cardamom Powder - to taste Method: Fry the chopped cashewnuts, almonds and raisins in ghee. In a heavy bottomed kadai, roast paneer in ghee over a slow fire. Add sugar and stir fry. Now add the mava and stir fry everything together. Add cardamom powder and allow the mixture to cool. Finally, make balls and stuff them with fried dry fruits and roll the stuffed balls in desiccated coconut.
Ingredients: Asafoetida - 2 pinches Dry Red Chillies - 10 Coriander Seeds - 2 tsp Fenugreek Seeds - 1/2 tsp Mustard Seeds - 1/2 tsp Fistful Tamarind - 1 small Onion - 1 small Oil - 2 tsp Salt - to taste Method: Wash the tamarind, drain water and keep aside. Heat oil and add the red chillies, asafoetida, coriander, mustard and fenugreek seeds and the dal all together and mix till the dal just begins to turn colour. Remove from fire, sprinkle a little water, add the tamarind and pound. Then add salt and the onion and pound again.
Ingredients: Paneer - 500 gms Powdered Sugar - 4 - 5 tbsps Orange Juice - 1 tsp Orange essence - 2 drops (or) Orange colour - 2 drops For decoration: Orange segments - 2 Almonds, blanched and sliced - 4 Pistachios, blanched and sliced - 4 Method: Knead the paneer thoroughly with the sugar. Add the orange juice, orange essence and orange colour and mix well. Spread half this mixture to form a 125 mm. square on a plate or dish. Arrange half the orange segments on top. Cover with the remaining paneer mixture, spreading it evenly on top chill.
Ingredients: Orange jelly - 100 gms Vanilla Ice cream - 1/2 litre Lemon Juice - 1 tsp Orange Essence or Orange Colouring - few drops Sweetened cream for decoration Method: Dissolve the jelly in 3 teacups of boiling water. Pour over the ice cream and place over the ice. Add the lemon juice and beat continuously until light and fluffy. Add the orange essence. Pour into individual tall glasses and put to set in the refrigerator. Just before serving, decorate with sweetened cream. Serve hot.
Ingredients: Orange squash - 1 tbsp Lemon Juice - 1 tsp Thick fresh cream - 2 tsps (or) Vanilla Ice cream - 2 tsps Lemonade - 1 bottle Method: Chill the lemonade. Put the fruit in a tall glass and then add the orange squash. Add the lemon juice and ice cream and top with the chilled lemonade. Garnish it with orange and serve chilled.
Ingredients: White bread slices - 6 Butter - 3 tbsps Hot Milk - 2 cups Sugar - 1/2 cup Vanilla essence - 1 tsp Raisins - 1/2 cup Method: Preheat oven to 180 degree Centigrate, butter bread slices. Keep one slice on top of another and make three sandwiches. Cut each of them into four triangles. Arrange the triangles in a baking dish so each triangle overlaps the previous one. Take hot milk in a bowl, add sugar and stir till it dissolves. Add vanilla essence and mix. Pour this mixture over the bread slices and press the bread lightly so that they soak up most of the milk. Sprinkle raisins on the top. Place the dish in the preheated oven and bake for about 40 minutes. Serve hot or cold.
Ingredients: Whole Wheat Flour - 450 gms Radish, grated and squeezed - 100 gms Raw papaya, grated and squeezed - 100 gms Red Chilli powder - 20 gms Chopped Onions - 5 gms Salt - to taste Water - 200 ml Chaat masala - 10 gms Chopped Ginger - 10 gms Garam masala - 5 gms Ghee - to fry Chopped Green Chillies - 5 gms Method: Make a dough with whole wheat flour and water. Add all powdered masalas to the radish and raw papaya and mix well along with chopped onions, ginger and green chillies. Fill this mixture in parathas and pan fry. Serve hot.
Ingredients: Whole Wheat Flour - 450 gms Potatoes, boiled and mashed - 100 gms Ajwain - 10 gms Red Chilli powder - 20 gms Cooked chole - 75 gms Salt - to taste Water - 200 ml Chaat masala - 15 gms Chopped ginger - 10 gms Garam masala - 5 gms While Jeera - 10 gms Ghee - to fry Chopped Green Chillies - 5 gms Method: Make a dough with whole wheat flour and water. Add all the powdered masalas to the mashed potatoes and temper with white Jeera and make small tikkis and shallow fry till dark brown. Then mash these tikkis again and add chick peas and lightly crush with mashing completely. Fill this mixture in parathas and pan fry. Serve hot.
Ingredients: Whole Wheat Flour - 350 gms Refined Flour - 100 gms Ajwain - 10 gms Bottle Gourd (Lauki) grated and squeezed - 100 gms Chick peas (chana dal) - 75 gms Salt - to taste Water - 200 ml Chaat masala - 15 gms Chopped Ginger - 10 gms Garam Masala - 5 gms Red chilli powder - 10 gms Ghee - 3-4 tbsps Chopped Green Chillies - 5 gms Method: Make a dough with whole wheat flour, refined flour and water and add ajwain to it. Mash the grated lauki and cooked chana dal along with some garam masala, red chilli powder, chaat masala, chopped green chillies, chopped ginger and salt. Fill this mixture in parathas and roll and pan fry in desi ghee. Serve hot.
Ingredients: Whole Wheat Flour - 450 gms Fresh Coconut, grated - 100 gms Jaggery - 70 gms Fennel - 10 gms Salt - to taste Ghee - 2-4 tsp Water - 200 ml Method: Make a dough with whole wheat flour, salt and water. Mash Jaggery with a fork and add a little salt and grated coconut along with broiled and crushed fennel seeds. Fill this mixture in the parathas, roll and pan fry in desi ghee. Serve hot.
Ingredients: Rice flakes (poha) - 2 cups Onion - 3 finely chopped Green Chillies - 3-4 Roasted Peanuts - 1/4 cup Oil - 2 tbsps Curry Leaves - 8-10 Turmeric Powder - 1 tbsp Salt - To taste Lemon Juice - 1 tbsps Coriander leaves - 1/4 cup Method: Wash the poha and place in a strainer to drain. In a microwave safe bowl, add oil, onions, green chillies, curry leaves and crushed peanuts. Cook uncovered, on convection microwave 'HIGH' for three minutes. Add the turmeric powder, poha and salt. Mix well and cook, covered, on 'HIGH' for five minutes. Add the lemon juice. Mix and garnish with chopped coriander leaves.
Ingredients: 50 whole dry red chillies (bedgi) 1/4 cup coriander seeds (dhania) 12 cloves (loung) 7-8 black peppercorns 2 tsps fennel seeds (saunf) 1/2 tsp cumin seeds 3/4 tsp caraway seeds (shahi jeera) 2 black cardamoms 5 two inch sticks cinnamon 1 1/2 tbsps stone flower (dagad phool) 1/2 tsp nagkeshar 1/2 tsp mustard seeds 1 inch piece turmeric stick 1/2 tsp asafoetida 1 nutmeg 1/2 star anise Method: Dry roast all the ingredients one by one. Cool and grind to a fine powder. It makes 100 grams of Malvani masala powder. This masalas is recommended for any coconut based dish and sea food. Note : It is used widely in the Malvani region on the Western Coast of India.
Ingredients: 4 tbsps coriander seeds (dhania) 2 tsps cumin seeds (jeera) 1 tsp carom seeds (ajwain) 2-3 whole dry red chillies 3 tbsps black salt 1/2 tsp citric acid 1 tsp dry mango powder (amchur) 1 tbsp salt 1 tsp while/black pepper powder Method: Dry roast coriander seeds, cumin seeds and carom seeds separately. Cool and powder them with whole dry red chillies, black salt and citric acid. Mix in amchur, salt and pepper. Store in an air-tight container.
Ingredients: 10-12 blades mace (jawitiri) 8-10 one inch sticks cinnamon (dalchini) 25 cloves (loung) 25 green cardamoms (elaichi) 10-12 black cardamoms 2 nutmeg (jaiphal) 8-10 bay leaves (taj patta) 8 tsps cumin seeds (jeera) 20-24 black peppercorns (kali mirch) Method: Dry roast all ingredients lightly. Cool and grind to a fine powder. Makes 100 grams of garam masala powder.
Ingredients: Green peas - 350 gms Milk - 500 ml Almonds - 3 Sugar - 150 gms Ghee - 1 tsp Method: Boil green peas and mash into a fine paste. Keep aside. Boil the milk and stir until it reduces to half. Add green peas paste and stir. Add sugar and stir till it dissolves. Add a spoon of ghee and continue to cook on a low flame, stirring all the time. Cook till all the milk is absorbed and a fine aroma rises. Garnish with sliced almonds.
Ingredients: Red chillies - 500 gms Tamarind - 250 gms Fenucreek seeds - 100 gms Salt - to taste For tempering: Mustard seeds - 1tsp Urad dal - 2 tsps Curry leaves - 1 spring Oil - 1 tbsp Method: Pound together the red chillies and tamarind and leave for a day. Roast the fenugreek seeds and asafoetida and grind to a powder. Add this and salt to the chillies, mix well and store in an airtight container. When required, take a small quantity, prepare the tempering and pour over the pickle. Serve with rice or dosa.
Ingredients: 1/2 kg Red chillies paste 1 tsp Garlic paste 5 tsps Vinegar Salt to taste Oil for frying Method: Heat some edible oil in a pan and stir in the red chilli paste. Add the garlic paste, vinegar and salt and keep on medium heat till the sauce is cooked. The paste can be made thick and diluted before serving. Chilli sauce can also be preserved and used at a late date.
