Vanilla Ice-cream

Vanilla Ice-cream

Ingredients
1 litre fullcream milk
2 1/2 tsp. cornflour
1 tsp. gelatine
3/4 cup sugar
1 cup fresh cream
1 tsp. vanilla essence
1/2 cup cold milk

Method
Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally. Mix cornflour in 1/2 cup cold milk, keep aside.
Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes.
Boil for a further 4-5 minutes, take off fire.
Sprinkle gelatine over 3 tbsp. water in a small pan. Allow to soak for 5 minutes.
Warm over gentle heat, till dissolved.
Do not bring it to a boil. When boiled milk cools a little, add gelatine solution and mix well. Cool to room temperature, freeze in covered tray, till set but not hard.
Break into pieces, beat with an egg beater till soft. Add cream and essence, mix well. The texture should be light and creamy.
Reset in the freezer till frozen.

Read more: http://www.awesomecuisine.com/recipes/484/1/Vanilla-Icecream/Page1.html#ixzz0tHUnmeue

SOFT CENTERED CHOCOLATE CAKE

SOFT CENTERED CHOCOLATE CAKE
Absolute chocolate in two forms: a warm, molten center surrounded by a tender, protective shell.
Preparation Time : 10 minutes
Cooking Time : 15 - 20 minutes
Servings : 4

INGREDIENTS
Plain chocolate, broken 125 grams

Refined flour (maida) 1/2 cup + for dusting

Unsalted butter 9 tablespoons + for greasing

Eggs 4

Powdered sugar 6 tablespoons

Cocoa powder 1 tablespoon + for dusting

Baking powder 1/2 teaspoon

METHOD
Preheat oven to 180°C. Grease the muffin moulds, dust with flour and remove the excess flour. Take chocolate in a bowl, add butter and melt in the microwave oven (HIGH) for one minute. Take the bowl out and mix well.Break eggs in another bowl. Add powdered sugar and blend with a hand blender till light and frothy. Sieve cocoa powder into it and mix. Add the melted chocolate and butter and mix. Sieve flour and baking powder into the bowl and blend with the hand blender till well mixed. Pour the batter into the muffin moulds taking care not to fill up to the top. Place the moulds in the preheated oven and bake at 180°C for seven to eight minutes. Take the moulds out of the oven, loosen the edges carefully with a knife. Carefully unmould the cakes onto a serving plate and serve hot.

CARROT CAKE

CARROT CAKE
Carrot cake made with sugarfree is just as delicious
Preparation Time : 20 minutes
Cooking Time : 45 minutes
Servings : 4

INGREDIENTS
Carrots, grated 3-4 medium

Oil 3 tablespoons + to grease

Apple 1 medium

Orange juice 1/3 cup

Egg 1

Sugarfree Natura 18 measures

Refined flour (maida) 1 1/2 cups

Baking powder 1/2 teaspoon

Soda bicarbonate 1/2 teaspoon

Cinnamon powder 1 teaspoon

METHOD
Preheat oven to 180˚C. Grease a cake tin with oil. Grate apples into a bowl. Add grated carrots and mix. Add orange juice and mix. Break the egg into it and mix well. Add Sugar Free and mix well. Sieve refined flour, baking powder, baking soda, cinnamon powder into the above mixture and mix gently. Add oil and mix. Put the batter into the greased baking tin and bake in the preheated oven at 180˚C for approximately thirty minutes. Take it out of the oven and turn over a wire rack to cool. Cut into slices and serve.

BANANA CHOCOLATE PANCAKE

BANANA CHOCOLATE PANCAKE
Pancakes enriched with a delicious filling of banana and served with chocolate sauce
Preparation Time : 15 minutes
Cooking Time : 30 minutes
Servings : 4

INGREDIENTS
Refined flour (maida) 1 cup

Baking powder 1/2 teaspoon

Eggs 2

Milk 1 1/2 cups

Oil to fry

Bananas 2

Butter 3 tablespoons

Sugar 1 tablespoon

Cinnamon powder 1/2 teaspoon

Raisins 2 tablespoons

Desiccated coconut 2 tablespoons

Chocolate sauce 4 tablespoons

Vanilla ice cream 4 scoops

METHOD
Take maida and baking powder in a bowl. Break eggs, one by one, into it and mix. Add milk and mix well taking care that no lumps are formed. The mixture should have batter like consistency.Peel bananas and slice. Heat one tablespoon of butter in a pan, add banana slices and sauté for three to four minutes or till the slices start turning a light brown. Add sugar, cinnamon powder and raisins. Mix. Heat half a tablespoon of butter in another pan. Rotate the pan so that the butter spreads all over. Drain excess. Pour a ladleful of batter and again rotate the pan to spread the batter evenly. Cook on one side, flip and cook on the other side. Repeat for making the remaining pancakes. Place a pancake on a serving plate. Keep some stuffing on one side. Sprinkle desiccated coconut and fold the pancake. Spread some chocolate sauce on top. Serve with a scoop of vanilla ice cream.

Scandinavian Brownies

Scandinavian Brownies


Ingredients
1+1/3 cup (150 g) all-purpose flour
1+½ cup (330 g) sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ cup (170 g) butter
3 fl oz (0.9 dl) boiling water
3 eggs
4 oz (120 g) chocolate chips (40-50% cocoa)
5 oz (150 g) chopped walnuts or pecan nuts

Frosting
1/3 cup (75 g) butter
8 oz (220 g) sweet or semisweet dark chocolate
2 tablespoon light corn syrup
2 tablespoon hot espresso or very strong coffee

Method
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
Melt the butter in a saucepan.
In a bowl combine flour, sugar, cocoa powder, baking powder and vanilla extract.
Add eggs, melted butter and hot water and mix until smooth.
Add chocolate chips and nuts.
Bake at 350 degrees F until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
Cool the cake. Glace with the chocolate frosting.
For the frosting, mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. Stir until smooth and spread over the cake.

Variations
For these brownies you may instead use frosting with cocoa powder.
You may add 1 tablespoon of espresso mix to brownie batter and use only semi-sweet ghiradelli chocolate chips and baking chocolate for the best result.

BANANA WALNUT CAKE

BANANA WALNUT CAKE
Delicious cake flavoured with bananas and walnuts.
Preparation Time : 20 minutes
Cooking Time : 1 hour 20 minutes
Servings : 4

INGREDIENTS
Bananas 4 large

Lemon juice 1 tablespoon

Walnuts 5-6

Refined flour (maida) 2 cups

Baking powder 1 teaspoon

Soda bicarbonate 1/4 teaspoon

Butter 10 tablespoons

Sugar 3/4 cup

Eggs 3

Vanilla essence 1 teaspoon

Coffee powder 1 teaspoon

Cinnamon powder 1 teaspoon

Milk 10 tablespoons

METHOD
Preheat oven to 180°C. Grease a baking dish. Peel and mash bananas, add lemon juice and mix well. Shell walnuts and coarsely chop them. Sieve flour with baking powder and soda bicarbonate. Cream butter and sugar till light and fluffy. In a separate bowl break eggs one at a time and beat them well. Add the beaten eggs to the butter and sugar mixture and mix. Mix walnuts, vanilla essence, coffee powder and cinnamon in a bowl and add to the flour mixture. Add the flour mixture alternating with the banana mixture to the butter, sugar and egg mixture. Add milk. Mix lightly. Pour the batter into the greased baking dish and bake in the preheated oven at 180°C for about one hour. Let it cool in the dish initially and then gently unmould it onto a rack and leave it to cool. Cut into slices and serve with tea.

Choco Coffee Pudding

Choco Coffee Pudding

Ingredients:
For layer 1
Milk bread - 8 slices (6 if large)
Instant coffee - 1 tbsp
Drinking chocolate - 1 tbsp
Icing sugar - 1 tbsp
Milk - 3 tbsp
Vanilla essence - 1/4 tbsp

For layer 2
Vanilla ice cream - 1/2 litre
Gelatine crystals - 1 tbsp
Water - 1/2 cup
Curd - 1 tbsp
Sugar - 2 tbsp
Milk chocolate - 1 tbsp, grated
Chocolate sauce - optional

Method:
For layer 1:
1. Break bread and place in a dry-grind mixie. Add the chocolate powder, coffee, icing sugar and essence.
2. Blend to get fine crumbs. Rinse a casserole or padding bowl with cold water. Put the crumbs in and press down evenly and lightly by hand. Sprinkle the milk over it and allow to set in chiller for 1 hour.

Layer 2:
3. Take water in a heavy based pan and sprinkle the sugar and gelatine over it. Leave undisturbed for 5 to 7 minutes.
4. Now warm over very low flame stirring continuously till no crystals are left and water is clear.
5. Beat ice cream over a tray of chilled water of ice cubes.
6. To the ice cream, add the curd, gelatine solution and stir, keep stirring till thick and creamy.
7. Pour over the bread layer.
8. Allow to set in freezer and decorate with grated chocolate. Serve with chocolate sauce.

TEATIME CARDAMON CAKE

TEATIME CARDAMON CAKE
A sweet tea time goodie with a hint of cardamom.
Preparation Time : 20 minutes
Cooking Time : 35-40 minutes
Servings : 4

INGREDIENTS
Refined flour (maida) 1 cup

Baking powder 1/2 teaspoon

Green cardamom powder 1 teaspoon

Eggs 3

Castor sugar (caster sugar) 1/2 cup

Vanilla essence 1 teaspoon

Butter 1/2 cup + for greasing

Milk 2 tablespoons

METHOD
Sieve refined flour, baking powder and green cardamom powder into a bowl. Grease a cake tin and set aside. Break eggs into another bowl. Add sugar and beat till sugar mixes properly. Add vanilla essence and mix. Add the flour mixture to the egg mixture and mix well.Heat a pressure cooker and place a base in it. Melt butter in a microwave oven (or directly on gas). Add to the batter and mix. And milk and mix. Pour the batter into the greased cake tin and place it in the pressure cooker. Remove the gasket and cover the cooker. Cook for thirty to thirty five minutes without the weight. When done remove from the cooker and cool. Slice and serve.

PHIRNI

PHIRNI
Creamy rice based dessert from north India
Preparation Time : 30 - 35 minutes
Cooking Time : 1 hour
Servings : 4

INGREDIENTS
Rice, soaked 5 tablespoons

Milk 1 litre

Saffron (kesar) a generous pinch

Sugar 3/4 cup

Green cardamom powder 1/2 teaspoon

Pistachios, blanched, peeled and sliced 10 - 15

METHOD
Drain and grind the rice to a coarse paste. Bring milk to a boil. Add rice paste dissolved in a little water or cold milk. Cook till rice is completely cooked, stirring constantly. Add saffron and mix well. Add sugar and cardamom powder and cook till sugar is completely dissolved. Pour into earthenware or china bowls and garnish with pistachios. Chill in a refrigerator for an hour before serving.

Recipe Tip :
It is a good idea to grind green cardamom with a little sugar as otherwise the quantity of green cardamom may be too little to grind. You can store this in an airtight jar for use in sweet dishes and desserts.

PATOLI

PATOLI
It is the turmeric leaves that add a special flavour to these steamed rice sweet pancakes
Preparation Time : 2 1/2 hours
Cooking Time : 15 minutes
Servings : 4

INGREDIENTS
Rice 1 cup

Salt a pinch

Pure ghee as required

Stuffing

Coconut, scraped 1 cup

Jaggery (gur), grated 6 tablespoons

METHOD
Soak rice in three cups of water for two hours. Drain and grind into a thick paste using very little water. Add salt to taste. Take coconut in a pan and roast lightly. Add jaggery and cook for five to seven minutes. Set aside to cool. Heat water in a steamer. Apply ghee on the shining side of the turmeric leaves. Spread a little rice batter on each leaf. Put a spoonful of the coconut stuffing and fold the leaves sideways. Place them in the hot steamer and cover. Cook for ten to fifteen minutes. They can also be made in banana leaves. When done, peel off the leaves, dribble a little ghee and serve hot.

MOTICHOOR LADDOO

MOTICHOOR LADDOO
Delicious laddoo can be served for any occasion, a must try.
Preparation Time : 25 - 30 minutes
Cooking Time : 20 - 25 minutes
Servings : 4

INGREDIENTS
Gram flour (besan) 2 1/2 cups

Sugar 1 1/3 cups

Milk 1/4 cup

Orange colour as required

Ghee to deep fry

Green cardamom seeds 1 tablespoon

Almonds, blanched and slivered 10

Pistachios, blanched and slivered 10

METHOD
Cook sugar with three cups of water to make syrup of one thread consistency. Add milk and when the scum rises to the top, remove it. Add colour as desired and keep the syrup aside. Make a thin batter of besan with three cups of water (pouring consistency). Add colour as desired.Heat sufficient ghee in a kadai. Hold a perforated spoon over the hot ghee, pour a little batter over it and pass the batter through it fast into the kadai to make boondis. Fry for about two to three minutes. Remove the boondis using a slotted spoon, drain thoroughly and put into the syrup. When the boondis have absorbed all the syrup add cardamom seeds and mix gently. Divide into twenty-five portions and shape each into a laddoo. Garnish with slivers of pistachios or almonds. Cool and store. These laddoos do not stay for long and therefore should be consumed fast.

MATHURA KA PEDHA

MATHURA KA PEDHA

Cooking Time : 30 minutes
Servings : 4

INGREDIENTS
Milk solids (khoya) 500 grams

Sugar substitute sucralose 10 tablespoons

Milk 250 millilitres

Green cardamom powder 1/2 teaspoon

Saffron (kesar) 1/2 teaspoon

Pistachios, halved 1/4 cup

Rose essence a few drops

METHOD
Add saffron in lukewarm milk and leave aside. Cook the khoya over medium heat until the mixture is smooth. Add milk in a slow trickle to khoya, stirring continuously and cook till milk is absorbed. Repeat the process till all the milk is used. Take off heat, add saffron mixed in a little milk and cool. Add rose essence, cardamom powder and mix well. Add sugar substitute and mix. Take little mixture in your hand and shape it round to make pedhas. Make a small dent in the center of the pedha to place a pistachio.

MALPURI

MALPURI
Milk based sweet, shallow fried pancakes
Preparation Time : 20 - 25 minutes
Cooking Time : 15 - 20 minutes
Servings : 4

INGREDIENTS
Milk 1 1/2 litres

Mawa (khoya), grated 50 grams

Refined flour (maida) 3 tablespoons

Green cardamom powder 1/2 teaspoon

Ghee for shallow frying

For sugar syrup

Sugar 2 cups

Saffron (kesar) a few strands

For garnishing

Pistachios, chopped 15 - 20

METHOD
Boil milk in a heavy-bottomed pan. Reduce heat and simmer till it is reduced and reaches a coating consistency. Add grated mawa and mix well. Bring it to room temperature. Reserve two tablespoons of sugar and form one-string sugar syrup with the rest of the sugar and two cups of water. Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup. Add refined flour, green cardamom powder and the reserved sugar to the reduced milk. Mix well and make a batter of pouring consistency using a little milk if required. Heat sufficient ghee in a wide mouthed flat-bottomed kadai. Pour a ladle full of batter to form a pancake. Cook on slow to medium heat. Turn it over when it starts to colour slightly. When both sides are done, drain and immerse in the sugar syrup. Garnish with pistachios and serve hot.

KESARI KULFI

KESARI KULFI
kulfi made with saffron
Preparation Time : 3-4 hours
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
Milk 3 litres

Sugar 1/2 cup

Saffron (kesar) a few strands

Almonds , roasted and slivered10-15

Green cardamom powder 1/4 teaspoon

METHOD
Place the matkis in water for two to three hours. Remove them from water and keep them aside upside down to dry. Heat milk in a pan till it is reduced to one third its original volume. Add green cardamom powder, saffron strands, sugar and cook for some more time. Roast slivered almonds till lightly browned. Add to the milk and take off the heat. Transfer the mixture into the matkis and set aside to cool to room temperature. Cover the matkis with aluminium foil and keep in the deep freezer to set. Serve in the matkis itself.

ICE-CREAM CONE

ICE-CREAM CONE
Easy to make, crispy icecream cone.
Preparation Time : 2 hours
Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS
Refined flour (maida) 2 3/4 cups

Salt a pinch

Sugar 1/2 cup + 2 tablespoons

Oil 3 tablespoons

Vanilla essence 1/2 teaspoon

METHOD
Mix refined flour, salt, sugar, oil and vanilla essence in a deep bowl. Add around half a litre of water and whisk well in order to avoid lumps. Rest the batter for about two hours. Heat a non-stick pan on medium heat. Pour a ladle full of batter, swirl to cover the base of the pan.Cook pressing with a piece of cloth so that the moisture on the surface is soaked up. Cook till evenly golden brown. Flip and cook the other side too, pressing with the cloth till the second side is evenly golden brown. Transfer it onto a tissue paper and immediately roll it around a conical mould and hold it firmly, pressing lightly. Similarly make other cones.

Recipe Tip :
If the hole at the narrow end is too big you can put a marshmallow into the cone before scooping icecream into it.

EGGLESS MAWA CAKE

EGGLESS MAWA CAKE
Cake that can be enjoyed by vegetarians too and is delicious with mawa in it.
Preparation Time : 20-25 minutes
Cooking Time : 30-35 minutes
Servings : 4

INGREDIENTS
Refined flour (maida) 1 1/2 cups

Mawa (khoya), crumbled 1 1/2 tablespoons

Butter, softened 3/4 cup

Powdered sugar 3/4 cup

Milk powder 5 tablespoons

Cornflour/ corn starch 2 tablespoons

Baking powder 1 teaspoon

Soda bicarbonate 1 teaspoon

Green cardamom powder 1/4 teaspoon

Buttermilk 1/4 cup

Milk 2 tablespoons

METHOD
Preheat oven to 180 C. Grease moulds or paper cups. Take butter and powdered sugar in a bowl and cream together with a wooden spoon till light. Sieve milk powder into the bowl and continue to mix. Add mawa and mix again. Sieve refined flour, cornflour, baking powder, soda bicarbonate and green cardamom powder into the bowl and mix. Add buttermilk to correct the consistency. If the batter is still thick add a little milk and mix. Pour into the greased moulds or paper cups. Tap the moulds lightly to even the batter.Place them in the preheated oven and bake at 170 C for thirty minutes. Remove from the oven and let them cool before demoulding. Serve warm or cold.

COCONUT SHEERA

COCONUT SHEERA
Sheera with a difference – coconut adds a great texture to this delicacy
Preparation Time : 15 minutes
Cooking Time : 30 minutes
Servings : 4

INGREDIENTS
Semolina (rawa/suji) 1 cup

Coconut, scraped 2 tablespoons

Tender coconut flesh (malai) 1/2 cup

Ghee 3 tablespoons

Milk 2 cups

Mawa (khoya) 1/4 cup

Sugarfree Natura 25 measures

METHOD
Heat two tablespoons ghee in a pan. Add rawa and roast till fragrant. Add scraped coconut and continue to roast.Add milk and mix. Add mawa and mix. Add Sugar Free Natura and mix. Cook till the rawa is cooked and the mixture resembles halwa. Add the remaining ghee to give it a glaze. Pack the sheera into a small mould and unmould it onto a serving plate. Similarly treat the remaining sheera. Garnish with chopped tender coconut flesh and serve.

CHOCOLATE KULFI

CHOCOLATE KULFI
Kulfi with the ever popular chocolate!
Preparation Time : 30 minutes
Cooking Time : 60 minutes
Servings : 4

INGREDIENTS

Milk 1 litre

Mawa (khoya), grated 3/4 cup

Condensed milk 1/2 cup

Chocolate, grated 1/2 cup

METHOD
Heat milk in a saucepan and bring it to boil. Let it boil, stirring continuously, till reduced to one-third the original quantity. Add khoya and mix. Then add condensed milk and reduce for five more minutes. Take it off the heat and add grated chocolate, leaving aside some for the garnish, and mix well. Transfer the mixture into kulfi moulds. Sprinkle the remaining grated chocolate on top and close the lid of the moulds. Keep the moulds in the deep freezer and allow to set. When set unmould, slice and serve immediately.

KESAR KAJU BURFI

KESAR KAJU BURFI

Ingredients:
500 gms Kaju(cashewnuts)
300 gms sugar
1/2 tsp kesar(saffron)
1/4 tsp orange color
2 chandi (silver)warak


Method:
Soak the cashewnuts in water for 3 hours.Drain the water and ground the cashewnuts,finely.
In a pan mix sugar and cashewnuts,and roast on low heat,stiring constantly.
Mix saffron and orange color in it.roast till done.
on the rolling board place a butter paper and pour the mixture on it.
Now place another butter paper ,sandwhiching the mixture between the two paper.
Roll it with rolling pin.
Remove the butter paper from top and place silver warak,and cut the kesar burfi pieces.

Puran Poli

Puran Poli

Ingredients:
1 cup Maida
1 pinch Turmeric Powder
1 pinch Salt
2 tsp Ghee
Water enough to make dough
6 tbsp Oil
Oil / Ghee for frying
Inner Filling
1 1/2 cup Jaggery
1 1/4 cup Bengal Gram Dal
1/4 tsp Cardamom Powder


Method:
Blend the ghee and masala with the maida. Using water make a soft smooth dough.
Leave under a wet cloth for 40-50 minutes. Knead again.
Put in the 6 tbsps oil and knead till completely absorbed. Cover and leave aside for 4 hours.
Put the dal in the cooker till one whistle. Drain the water.
Grind to a paste and with the jaggery and cardamom powder. The filling should not be watery.
Make small balls of the filling. Divide the dough into small balls and flatten them.
Place one ball of filling on the dough and cover and seal up the filling.
Carefully roll out the dough into thick puris making sure the filling does not come out.
Fry on a tawa pouring ghee around it. Cook on both sides. Puran Poli is ready to be served.