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
Sugar - 1 1/4 cups
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.
