Strawberry Souffle

Strawberry Souffle

Strawberry Souffle

INGREDIENTS

500 ml vanilla ice cream (family pack)
1 cup cream
2-3 tbsp powdered sugar
5 tbsp strawberry puree
1tbsp gelatin
1/2 cup water

METHOD

Soak gelatin in water. After 5 minutes, gently heat to dissolve. Cool. In a bowl, soften the ice-cream. Add cream, sugar and strawberry puree. 

Add melted gelatin to the ice-cream mixture. Beat to mix well. Pour the mixture in a serving bowl. Refrigerate to set for 4-5 hours. Serve topped with the slices of strawberry. 

NOTE - Best made a day before serving.

 A Recipe By Annuradha Toshniwal 

Trifle Pudding

Trifle Pudding - Eggless Dessert

Trifle Pudding

INGREDIENTS

1 cup milk
1 & 1/2 tbsp. custard powder
2 tbsp. sugar
1/2 tsp. pineapple essence in colour
3 pieces of vanilla sponge
tinned pineapple chopped
strawberry crush
strawberries
kiwi
orange veggies
strawberry jelly
whipped cream

METHOD

- Pour some part of the milk in a round bottomed pan. Add custard powder.
- Add sugar and mix well. Break lumps. Add remaining milk.
- Turn on the flame. 
- Once the custard thickens, turn off the flame.
- Add pineapple colour in essence. Let it cool down.
- Chop all the fruits.
- In a bowl, start layering, first with custard.
- Make next layer of the vanilla sponge cake.
- Layer custard over the second layer.
- Make next 2 layers of strawberry crush and chopped fruits. 
- Pipe the cream over the pudding. 
- Top the layer with strawberry jelly. 
- Drizzle strawberry crush over the whipped cream.
- Let the pudding set in the refrigerator for 30-40 minutes and serve chilled.
 Recipe by Ruchi Bharani

Gajrella kheer

Gajrella kheer

Gajrella kheer

Ingredients
Milk 1 ½ kg
Carrots grated ½ kg
Sugar 1 cup
Rice grinded less than ½ cup
Green cardamom grinded 1 tsp
Saffron ¼ tsp
Almonds and pistachio 2 tbsp each
Silver waraq for garnish
Method
Grate carrots steam a little, cook milk when boil comes add carrots and grinded rice, cook till rice and carrots tender then add sugar, cook till the right consistency lastly add saffron, green cardamom powder, remove in a serving bowl garnish with almonds, pistachio and silver waraq.

Mint Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream

Ingredients

Milk 500 ml
Cream 500 ml
Caster sugar 7 oz
Vanilla essence ½ tsp
Mint essence 1 tsp
Green food color few drops
Milk chocolate, grated 7 oz

Method

Mix milk, cream, sugar, few drops of green color, mint essence and vanilla essence. Churn ice cream in an ice cream maker till partially frozen. Or freeze for 2-3 hours in an air-tight box. When partially frozen, then stir in grated chocolate. Stir ice cream every hour to break up the ice crystals.

Mix Fruit Kheer

Mix Fruit Kheer

Mix Fruit Kheer

 Ingredients


Mix fruit cocktail  1 tin
Milk  ½ liter
Rice powder  3 tbsp
Green cardamoms  4
Kewra  2 tbsp
Sugar ½ cup
Khoya  250 gm
Almond pistachio  25 gm


Method

Finely chop 1 tin fruit cocktail.Heat ½ liter milk in a pan till it comes to a boil.Add 3 tbsp rice powder and mix well.
Also add ½ sugar and cook till sugar is dissolved.Add chopped fruits and cook on low flame till thickens.Also add 2 tbsp kewra and 250 gm khoya, cook for 2 – 3 minutes.Dish it out, garnish with chopped almond and pistachios.

Lauki Ka Halwa(Sweet Bottle Gourd)

Lauki Ka Halwa(Sweet Bottle Gourd)
Lauki contains a lot of water – almost 96 percent is water, and as such is light and easy to digest.It is also low in calories and low in fat, bottle gourd is a wonderful vegetable to include in any weight-loss diet. But for the time being lets forget about the weight-loss benefits of Lauki and have a treat with this wonder vegetable…… try out this Halwa and you will love it, easy to cook and yummy to taste.

LOKI KA HALWA

Ingredients 

Bottle gourd 1 

Khoya 250 gm
Green food color a pinch
Coconut powder 1 packet
Sugar 2 cups
Small cardamom 6
Almond powder as required
Sugar 1 tsp
Oil 2-3 tbsp

Method:

Grate the bottle gourd, drain all the excess water.

Take 2-3 tbsp oil in the pan and add in 1 tsp sugar along with 6 cardamom powder.

Add in the green food color. Cook it and take out the grated bottle gourd. Add in the 2 cups sugar in the pan and add in ½ cup water and make the sugar syrup. 

Add the grated and cooked bottle gourd in the pan again cook it.

Grease a dish and take out the halwa in it.

Garnish it with coconut and almonds. Cool it and serve.

CHOCOLATE TART

CHOCOLATE TART

CHOCOLATE TART

Ingredients

Pastry:

100gm (4oz) flour

50gm (2 Oz) ground almonds

85 gm. (3 Oz) butter, diced

25gm (1oz) caster sugar

1 egg yolk

Filling:

2 egg whites

100gm (4 Oz) caster sugar

150gm dark chocolate, melted

142 ml cream

1 tbsp. vanilla essence

Method:

Knead flour, almonds and butter to a dough and add in the yolk, sugar and 1 tbsp. cold water. Form dough and wrap in cling and refrigerate for 1 hour. Roll out dough and line a 9” glass pie plate. Bake blind at 190° with butter paper and beans for 15 minutes, then remove the paper and beans and bake further for 7-10 minutes or until crisp and golden. Cool.

For the filling:

 Whisk the egg whites and sugar in a bowl over a pan of simmering water for 5 minutes until thick and glossy. Remove from heat and whisk for 2 more minutes. Fold in chocolate, cream and essence. Pour into pastry case and chill until set. (Can be served plain or with more cream and fruit)

source:Zarnak Sidhwa In Chocoholics On

DATE & CHOCOLATE PATIES

DATE & CHOCOLATE PATIES

DATE & CHOCOLATE PASTRIES

Ingredients

Puff pastry, as required

Chocolate spread, as required

Dates, 1/3 cup pitted and chopped

Milk chocolate, 1/3 cup cut in large chunks

Hazelnuts toasted and chopped ½ cup (or use almonds)

1 egg

Water 1 tbsp.

Method:

For the egg wash, beat the egg with water and set aside. Roll out puff pastry and cut into 4” squares. On each square put in the center, a tbsp. of choc spread, few dates, nuts and choc chunks. Fold over into a triangle. Brush edges with egg wash and crimp sides with a fork to seal well. (At this stage, the pasties may be frozen in a single layer). Prick top of the pasty with a fork, brush with egg wash. Transfer to a lightly greased tray and bake in a preheated oven for 12-15 minutes or till golden. Serve warm.

source:Zarnak Sidhwa In Chocoholics On

Almond CREAMY STUFFED DATES

Almond CREAMY STUFFED DATES

Almond CREAMY STUFFED DATES

Almond CREAMY STUFFED DATES

Ingredients

Dates, pitted     10 Oz

Cream       2 Oz

white or dark Chocolate    4 Oz

Whole blanched almonds    2 Oz

Method:

Boil cream. Remove from heat and add chocolate, stir till it melts. Let it cool and thicken. Put mixture in a piping bag and pipe in the cavity of the pitted date. Top with a whole blanched almond. Refrigerate and serve. 

Kunafeh

knafeh

knafeh

Ingredients
Dry vermicelli 400 gm
Butter 125 gm melted
Unsweetened Rubry 200 gm
Khoya 200 gm
Milk ½ cup
Ingredients for sugar syrup
Sugar 250 gm
Water 3/4 cup
Lemon juice 1 tsp
Rose water 1 tbsp
Method for Sugar Syrup
Cook together 250 gm sugar, ¾ cup water, 1 tsp lemon juice and 1 tbsp rose water till you get thin sticky syrup.
Method for knafeh
Break the 400 gm vermicelli and pour 125 gm butter on it, mix well, line a baking dish with this broken vermicelli, press to make a firm base, especially around edges using your thumb. In a pan over low flame, cook200 gm rubry, 200 gm khoya and ½ cup milk, keep stirring until its thick and no liquid remains, pour this mixture on top of the base, then again layer top with same broken vermicelli, bake at 180 degree C for 20 minutes, take out of oven and pour sugar syrup while hot, rest for a while then over turn, cut into squares and serve.

Easy Coffee Cake

Easy Coffee Cake

Ingredients

• Nonstick spray
• 2 sticks unsalted butter, room temperature
• 2 1/4 cups sugar, divided
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 tablespoon brown sugar
• 2 tablespoons powdered sugar

• DIRECTIONS

  Preheat the oven to 350 degrees F. Spray a Bunt pan with nonstick spray.

  Using an electric mixer, mix together the butter and 2 cups of sugar in a small bowl. Add the eggs, 1 at a time, then add the sour cream and vanilla and mix until blended. In a separate bowl, mix together the flour, baking powder and salt. Add half of the dry ingredients into the wet ingredients and mix until just blended, then and the remaining dry ingredients and mix until well combined.
  In a small bowl, combine the remaining 1/4 cup sugar, cinnamon, brown sugar and mix until well combined.

  Pour half of the batter into the Bunt pan. Sprinkle the cinnamon sugar mixture over the batter, then pour the remaining batter over the sugar mixture. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes to 1 hour. Let cool until just slightly warm. Remove the cake from the Bunt pan to a serving dish and sprinkle powdered sugar over the top.

    

Cinnamon Coffee Cake Recipe

Cinnamon Coffee Cake Recipe

Cinnamon Coffee Cake Recipe

Ingredients 

1 1/4 cups granulated sugar
1/4 teaspoon salt (if you use unsalted butter)
1 1/2 cups flour
1 T ground cinnamon
6 T melted butter

Filling

1 cup brown sugar, light or dark
1 1/2 tablespoons cinnamon
1 teaspoon unsweetened cocoa powder

Cake

3/4 cup salted butter
1 teaspoon salt
1 1/2 cups granulated sugar
1/3 cup brown sugar
2 1/2 teaspoons baking powder
2 teaspoons vanilla extract
3 eggs
3/4 c plain yogurt
1 1/4 c milk
3 3/4 c flour

method

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

Make the struesel topping first by mixing together the sugar, salt, flour, and cinnamon. Add the melted butter, stir until combined - it will look crumbly. Save for later.

In a seperate bowl, make the cake filling by mixing together the brown sugar, cinnamon, and cocoa powder.

In a third larger bowl, make the cake. Beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth. Add the eggs one at a time, beating well after you add each one.

In a separate bowl (you'll be doing a lot of dishes later), whisk together the yogurt and milk till well combined. Add the flour to the large bowl with butter mixture, and alternate with the milk/yogurt mixture, beating gently to combine.

Spread half the batter into the greased pan, spreading evenly and to the edge. Sprinkle the filling on top of this layer of batter. Then spread the remaining batter on top of the filling. Use a butter knife to gently swirl the filling into the batter. Don't combine filling and batter completely - just swirl the filling through the batter. Sprinkle the bowl of struesel topping over the batter in the pan. Bake the cake 50-60 minutes until golden brown around the edges and a toothpick comes out clean. Let it cool about 20 minutes before serving from the pan.

Coffee-Caramel Tres Leches Cake

Coffee-Caramel Tres Leches Cake

Ingredients

2 tablespoons instant coffee

1 1/2 cups sugar

1 12-ounce store-bought pound cake, halved lengthwise

2 large eggs plus 4 egg yolks

1 14-ounce can sweetened condensed milk

1 12-ounce can evaporated milk

1 cup chilled heavy cream

Directions

Preheat the oven to 350 degrees F. Dissolve the instant coffee in a bowl with 1/3 cup warm water. Cook the sugar in a medium skillet over medium-high heat, stirring occasionally, until it begins to melt. Continue cooking, swirling the pan but not stirring, until the sugar turns amber, about 7 minutes. Remove from the heat (don't worry if a few lumps of sugar remain). Carefully stir in the coffee mixture until smooth. Pour the caramel into an 8-inch-square baking pan; tilt the pan to coat the bottom and halfway up the sides. Let cool until the caramel is no longer sticky, about 10 minutes.

Lay the cake halves, cut-side down, next to each other on top of the caramel in the prepared pan. Poke the cake all over with a fork.

Whisk the eggs and yolks in a bowl until foamy. Slowly whisk in the condensed milk and evaporated milk until smooth. Pour the egg mixture over the cake, gently pressing on the cake so it soaks up the liquid. Cover the pan with foil and bake until set, 50 minutes to 1 hour. Transfer to a rack, remove the foil and let cool 30 minutes.

Run a knife around the edge of the pan to loosen the cake, then invert it onto a plate and unmold, letting the caramel drip onto the plate. Refrigerate until cold, about 2 hours. (The cake can be refrigerated, covered, up to 3 days.)

Beat the cream with a mixer until soft peaks form. Slice the cake; top with the whipped cream.

Photograph by Kang Kim

Recipe source by http://www.foodnetwork.com/

Barfi

Barfi

Barfi

Ingredients

Khoya 1/2kg

Sugar 250g

Nutmeg and mace powder a pinch

Cardamom powder a pinch

Vanilla powder a pinch

Ghee 1-2tbsp

Almonds and pistachios for garnishing

Method

Cook the khoya in a wok, on a low flame, mixing continuously with a wooden spoon

When the khoya begins to soften and liquidize add the sugar and cook until the mixture begins to boil. Now turn the flame off.

Add a pinch of nutmeg mace and cardamom powder. Then add a pinch of vanilla powder and mix well 

Grease a tray and spread the prepared mixture on top.

.Garnish with sliced almonds, pistachios and allow to set for 4-5 hours

Cut into squares and serve

dry fruit chikki and barfi video

dry fruit chikki

dry fruit chikki

dry fruit chikki

Ingredients:

Peanuts 1 cup
Clarified butter 2 tbsp
Sugar ½ cup
Cardamom powder 1 pinch
Water 2 tbsp

Method:

1. Heat 1tbsp of clarified butter in a pan and fry 1 cup peanuts until golden brown. Turn the flam e off.
2. In a separate pan add ½ cup of sugar, 1 tsp clarified butter and 2 tbsp water and allow to cook, stirring continuously.
3. When the sugar completely dissolves add 1 pinch of cardamom powder and cook until the mixture turns golden brown in color.
4. Now add the fried peanuts and pour the mixture into a greased mould and allow to set.

Khajoor Pak

Khajoor Pak

Khajoor Pak

Ingredients

Dates 1/2kg
Dry Fruits 1/2kg
Sugar 100g
Milk 1 cup
Almonds and pistachios for garnishing 

Method:-

Deseed the dates. Cook the dates and milk together in a wok until the dates are soft and well combined with the milk.
Add 100g of sugar and cook until the mixture thickens. Grate the dry fruits and add to the milk and date mixture and cook till it begins to come together and solidify
Grease a tray and spread the mixture on top. Garnish with pistachios and almonds.
When set and cool cut into square shape pieces.

Qalaqand

Qalaqand

Qalaqand

Ingredients:

Khoya ½ kg
Caster Sugar 125 grams
Nutmeg/mace/cardamom powder 1 pinch
Ghee as required
Pistachios/ almonds for garnishing

Method:

1. Cook ½ kg khoya in a wok for 5 to 7 minutes.To check whether the khoya has reached the desired texture take the khoya in your hand and rub slightly. When it starts forming into a ball turn the stove off and cool the khoya in the same wok.
2. Now add caster sugar and a pinch of nutmeg, mace and cardamom powder and mix well.
3. Spread the khoya mixture evenly on a greased tray.When completely set garnish it with almonds and pistachios , cut into diamonds and serve.

Walnut halwa

Walnut halwa

Walnut halwa

Ingredients

Sugar ½ kg
Milk 3 kg
Tartary 25 gm
Angoori powder 150 gm
White Flour 300gm
Nutmeg mace cardamom powder a pinch
Walnuts 375 gm
Water ½ liter
Liquid glucose 100 gm

Method

In a large bowl mix 150gm angoori powder with 300g flour and water as required. Add ½ kg water and mix to form a smooth thin batter. Pour the prepared batter in 3kg milk and boil stirring continuously. When the mixture begins to boil turn the flame off. Allow the mixture to cool then add Tartary and mix gently .When the milk curdles, turn the stove on and a low to cook stirring continuously. When the water dries add all the sugar. When the mixture begins to dry turn the flame off .Add the nutmeg, mace and cardamom powder.
Add 250gwalnuts and liquid glucose and mix well
Spread the halwa on a greased tray .Garnish with the remaining walnuts and serve.

Pan Paera

Pan Paera

Pan Paera

Ingredients

Khoya 1/2kg
Sugar 125g
Cardamom powder a pinch
Ghee 1-2tbsp
Red and green food color a pinch
Almonds and pistachios 10 g each


Method:-

Mix together 1/2kg khoya with 125g sugar and heat over a low flame
When the mixture begins to thicken add a pinch of cardamom, powder and mix well
Divide the khoya into two equal portions; add red food color in one and green food color in the other portion
Divide the khoya into equal portions and shape into a pan paera
Garnish with chopped almonds and pistachios and serve.

BREAD & BUTTER PUDDING

BREAD & BUTTER PUDDING 

BREAD & BUTTER PUDDING 

Ingredients:

Butter 75g
Milk 2 cups full
Sugar 8 tbsp
Bread 3 slices, cut into 4 triangular pieces
Egg 3
Vanilla essence ½ tsp
Almonds flaked 2 tbsp
Raisins 1 tbsp
Yellow color ¼ tsp

Method:

1. Remove crust from bread & cut the bread slice into 4 triangles.
2. Spread both the sides of bread with butter.
3. Spread in a greased oven proof dish to cover the base completely, sprinkle nuts & Raisins.
4. Beat eggs & sugar, add in milk, vanilla & yellow color, mix well.
5. Strain mixture & put over bread slices.
6. Bake over water bath in a pre heated over for 45 minutes till brown & set.
7. Serve warm or cold.