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.
