ORANGE SORBET

 

Cooking time : nil

Serves: 1

Ingredients:

 2 oranges

Method:

1. Remove the peel of oranges carefully.
2. Remove all the white fibre and seeds from the orange segments.
3. Freeze the orange segments for at least 6-8 hours or overnight in a tray.
4. Blend orange segments in a powerful blender untill you get a smooth sorbet like texture.
5. Scoop out the sorbet and serve it chilled.

Notes:

1. If you like you can add sugar syrup depening uopon your taste or the sweetness of the oranges.
2. You can also make it using ice cubes made of either fresh or canned orange juice and then blend these cubes in a blender.

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BEETROOT HALWA

Preparation time: 15 minutes
Cooking time : 15 minutes
Serves: 4

Ingredients:
3 cups grated beetroot
1 cup mawa/koya
1.5 tbsp pure ghee
1/4 cup sugar or as per taste
1/2 tsp cardamom powder
dry fruits as per taste (cashews,almonds,raisins and pistachios)

Method:

1. Wash, peel and grate the beetroots.
2. Heat the ghee in a wok add grated beetroots and cook till the beetroot becomes soft.
3. When the liquid present in the beetroots evaporates add mawa,sugar and cardamom powder and cook further till the water released by sugar also evaporates.Don't make it completely dry, it should be of semi solid consistency. 
4. Add chopped nuts of your choice, stir well and cook on a low flame for two three minutes.
5. Beetroot halwa is ready to be served.

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BAKED YOGURT

Preparation time: 10 mins.
Cooking time: 20 mins.
Serves:4


Ingredients:
2 cups hung yogurt
2 cups fresh cream
2 cups condensed milk
1 tsp vanilla essence
 choice of glaze...

Method:

Take 2 cups each of hung yogurt, heavy cream and condensed milk in a bowl.
Add in the vanilla extract.
Mix all the ingredients well.

Pour it in ramekins and bake in at 120°  oven for 15-20 minutes. 

After 15 minutes, the middle of the ramekins should be firm. If its still liquid, bake for a couple of minutes more.

Remove from the oven and allow it to cool.
Take 1/2 cup of cherries along with 1/2 cup water and 1 tbsp of sugar boil till the cherries become soft add 1 tsp lemon juice and strain the liquid in another bowl.add few more cherries while the sauce is still hot. Let it get cool.

Pour a tablespoon of the melted syrup on each ramekin. Refrigerate for 6-8 hours in the fridge and serve cold.

Notes:

More variations of glaze can be made using any type of fruit sauces or diluted marmalade or jams like orange,blueberry,pomegranate,mango etc. or simply sprinkle some sugar and burn it with the help of blow torch. You can also make some sweet chili sauce by boiling chili flakes or chopped red chilies in sugar syrup with a dash of honey and salt.or simply serve it garnished with some chopped dry fruits or fresh fruits.  

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RICE KHEER WITH GLAZED BABY CARROT

Ingredients:
500 gms fresh baby carrots
1/4 tsp salt
2 tbsp butter
1/4 cup regular or brown sugar

Method:

1. Cook carrots in a small amount of water along with salt until tender. Drain excess water.
2. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat.
3. Cook further for 3-4 minutes and keep aside. 
4. Serve them as it is or you can serve this with ice cream or rice kheer. 

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KULFI FALUDA

Preparation time: 15 minutes

Cooking time : 30-40 minutes

Serves: 6

Ingredients:

For kulfi
4 cups+ 1/2 cup full cream milk
3 tsp cornflour
3 tbsp milk powder/or 1/2 cup koya or mawa

6 tsp sugar or as per taste
20 almonds

1/2 tsp cardamom (elaichi) powder

Other ingredients
1/2 cup vermiceli
rose syrup
green syrup
yellow syrup
1 tbsp chia seeds


Method:

1. Soak almonds in 1/2 cup water for an hour and peel them.Make a fine paste using a tbsp. of milk.Keep aside.
2. Boil 4 cups milk in a pan and reduce it to half.
3. Combine  rest of the milk with rest of the ingredients i.e. milk powder, cornflour, badam paste and sugar and mix it with boiling milk stirring continuously and bring to a boil. Add cardamom powder.
4. Simmer for 10 minutes or untill the mixture thickens stirring continuously. Cool completely.
5. Pour into an aluminium container and freeze for 4-5 hours or till firm.
6.  Boil 2 cups of water in a pan , add a tsp of oil and the vermiceli . Cook for about 4-5 minutes till the vermiceli is almost cooked . Stain out excess water and put it immediately in cold water to stop further cooking. Strain the vermiceli once again and again put it in cold water. Keep it in the fridge soaked in cold water.
7. Soak chia seeds in 1 cup water for half an hour then keep it in fridge.
8. Take ready made red , green  and yellow syrups or make some one string consistency sugar syrup, divide in three equal parts, add red , green and yellow colours in each separate part and add rose essence in red syrup,kewra essence in green syrup and almond essence in yellow syrup. Keep aside.
9. To assemble take some kulfi in a serving glass then add some chia seeds and vermiceli then add red sugar syrup,repeat the layers with rest of the syrups and serve chilled. 

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MANGO WITH ICE CREAM

Ingredients: 
2 mangoes pealed and chopped into small pieces
1 brick vanilla  ice cream

Method:

1. Put a tbsp of chopped mangoes in a serving bowl then 2 scoopes of vanilla ice cream, repeat the layers.
2. Garnish with a cherry and a mint leaf and serve chilled.

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FRUITS IN RICE KHEER

Ingredients:

1 bowl  rice kheer
1/2  bowl chopped fruits as per choice and availability
2tsp chia seeds soaked in  1/2 cup sweetened milk
2 tsp dried cranberries boiled in 1/4 cup water along with a tsp of sugar
mint leaves for garnishing

Method:

1. Mix fruits and kheer in a bowl.
2. Fill the mixture in to the short glasses till 3/4 height.
3. Pour some  soaked chia seeds in each glass.
4. Top the glass with 2-3 cranberry pieces and garnish with mint leaf.
5. Serve chilled.

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ECHLAIRS

Preparation time 20 min
Cooking time  30 min

Serves: 8-10


Ingredients:

For the pastry

1 cup water
100gms butter
1 cup all-purpose flour, sifted
3 eggs
1 tbsp sugar

For cream filling:

1 cup whipping cream 
2 tsp vanilla extract
1 tbsp icing sugar or as per taste
fruits as per choice and availability

For chocolate sauce:
1 cup chocolate

1/2 cup whipping cream 
2 tbsp sugar or to taste

Method:

1. Preheat oven to 200 degrees  C. Grease a baking sheet.
2. Heat water,sugar and  butter to boiling point. Add 1 cup flour and stir constantly.
3. Remove from heat and let it cool for 10 minutes. Beat in 3 eggs, one at a time and whisk well so that the eggs incorporate into the dough.  
4. Fill the mixture into a piping bag and cut the tip approx 1 cm. thick and pipe the dough of desired length onto the prepared baking sheet.
5. Bake for approximately 30 minutes at 180 degree C or until light brown. Set aside to cool.
6. Prepare the filling by beating the whipping cream along with sugar till stiff peaks are formed then add vanilla extract.
7. For the icing, heat the whipping cream in a pan then add chocolate and sugar and remove the pan from the gas and beat till the chocolate and sugar are incorporated well in the cream .
8. To assemble: Slice pastry puffs lengthwise with a serrated knife, but not all the way through. Pipe whipped cream filling into the center. Frost the tops of the eclairs with chocolate icing.
9. You can also place chopped or slice fruit pieces of your choice along with whipping cream filling.

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CHURROS

Ingredients:

For churros:

100g butter
1 tbsp caster sugar
1 cup plain flour
1/2 cup caster sugar, extra
1 tbsp. ground cinnamon
2 eggs
oil for deep-frying

For chocolate sauce:
100g dark chocolate, chopped
1/2 cup (125ml) whipping cream



Method:

1. Combine the butter, sugar and 1 cup (250ml) water in a saucepan. Bring to the boil over high heat. Remove from heat. Add flour and stir to combine. Place over high heat and cook, stirring constantly, for 1-2 mins or until dough is smooth and leaves the sides of the pan. Set aside for 10 mins to cool.
2. To make the chocolate sauce, combine the chocolate and cream in a small saucepan over medium-low heat. Cook, stirring, until chocolate melts and mixture is smooth.Keep aside.
3. Combine the extra sugar and cinnamon on a large tray.
4. Transfer the dough to a bowl. Whisk well until smooth. Add the eggs, 1 at a time, beating well after each addition, until mixture is smooth and glossy. Transfer to a piping bag fitted with a 2cm fluted nozzle.
5. Add enough oil to a large saucepan 
6. When oil is  medium hot pipe the dough into the oil, cutting the dough with kitchen scissors.
7. Cook until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Add to the cinnamon sugar and toss to coat. Repeat with remaining dough.
8. Serve churros warm with the chocolate sauce for dipping.

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WALNUT CAKE

Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 15

Ingredients:

1 cup maida(refined flour)            

4 eggs

1 cup coaster sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
5-7 drops vanilla essence
1 cup or 100 gms refined oil
a handful of walnuts 
butter paper in the shape of baking tray (optional)


Method:

1.Sieve maida along with baking powder,salt and baking soda two to three times.
2.Switch on the oven (OTG) for preheating at 200* CG or 400* F.
3.Break the eggs in a bowl and beat them with a blender.
4.Mix oil and sugar and blend it till the sugar desolves completely.
5.Mix beaten eggs mixture with oil sugar mixture.
6.Add one after one spoon of maida mixed with baking powder in the above mixture using cut and fold method with a wooden spoon(do not use blender now) .
7.When the batter is ready add essence and mix with light hand.
8. coat the walnuts with 1 tsp of maida by dusting dry maida on walnuts. 
9.Grease the baking dish,set the butter paper in it and pour half of the cake batter. Now spread the walnuts coated with maida and then pour rest of the batter.spread some more walnuts coated with maida on top of tthe cake. 
10.Bake it for 10 min.s at 180*CG or 350*F and and after that for 25-30 minutes at 150* or 300* F.
11.Check it with knife if it is not baked completely then bake it for 5 more minutes.
12.Let it cool and then bring it out of the container and the cake is ready to be served.  

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CARROT HALWA USING CONDENSED MILK

Preparation time:10 minutes
Cooking time 30 minutes
serves 3-4

Ingredients :

1 kg carrot / gajar
1 tbsp ghee / clarified butter
 1/2cup full cream milk
 1/4 cup sweetened condensed milk / nestle milkmaid/amul mithai mate
1/2 tsp cardamom  powder
a handful of chopped nuts of your choice like cashews , almonds ,pistachios


Method:

1. Peel the carrots and grate them into long threads.
2. Heat a tbsp of ghee in a kadahi and add grated carrots to it and saute for 3-5 minutes on high heat. 
3. Add half cup of milk and mix well, keep stirring occasionally.
4. Simmer for 5 minutes or till the milk is evaporated completely.
5. Once the milk evaporates, the carrots will be almost cooked.
6. Now add condensed milk / milkmaid and mix well,keep stirring occasionally. making sure carrots are completely cooked and doesn't get burnt from the bottom.
7. Keep mixing till the milk evaporates completely.check for sweetness if required you can add some sugar though condensed milk contains sugar.
8. Finally add cardamom powder and chopped nuts and give a good mix.
9. Serve carrot halwa hot garnished with few more chopped nuts .

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CHOCOLATE FRUIT CREAM /FRUITS IN CHOCOLATE GANACHE

Preparation time:10 minutes
Cooking time : 5 minutes
Serves: 4-6

Ingredients:

1 cup non dairy whipping cream or regular cream or coconut cream or coconut milk
1/2 cup dark chocolate
1-2 cups of fruit of your choice like grapes,strawberries raspberries,apple,pear etc. (quntity of fruits depends whether you want more of cream or more of fruits)
sugar to taste (depends how sweet the cream is if it is sweet enough then no need to add sugar)

1. Bring heavy whipping cream just to boil either in the microwave or on the stove .
2. Pour it over the bowl of chocolate.
3. Let the cream sit on the chocolate for a minute.
4. Stir the ganache until the cream and the chocolate are fully combined.
5. Add chopped fruits to the ganache and mix well. 
6. Serve chilled.

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MEETHI MATHI / MEETHI MATHRI

Preparation time: 15 minutes

Cooking time : 30 minutes

Serves: 10

Ingredients:
500 gms maida
150 gms pure ghee
500 gms sugar
200 gms water for sugar syrup
ghee for frying
pistachios and silver work for garnishing

Method:

1. Rub ghee with madia till you get a crumb like mixture.
2. Make a tight dough using little water and keep the dough on rest for 1/2 an hour.
3. Now divide the dough in 12-15 equal portions (depending upon the size you want) and roll each one into a disk of 3-5" like a chapati but don't make it thin like chapati. 
4. Now prick each mathi with knife or fork from both the side and fry them in medium to low hot ghee till it starts changing color.Keep them aside to get cool.
5. Heat 200 grms of water in a pan and all the sugar and make a two string sugar syrup.
6. Now dip the fried mathis in sugar syrup one by one and then keep them on a strainer so that extra syrup is drained out.
7. Don't make a pile of the mathis. Keep each one separately and let them get dry.
8. Now garnish each mathi with silver foil and pistachios.
9. Now mathis are ready to be served. 

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CHOCOLATE AND VANILLA ZEBRA CAKE

Ingredients:

1.5 cups all purpose flour
4 eggs
1.5 cup Sugar
a pinch of Salt
1 tsp vanilla essence
1.5 cup oil
1/2 tsp baking powder
1/4 tsp baking Soda
2 tbsp. cocoa powder
 
Method:

1. Sieve maida along with baking powder,baking soda and salt two to three times.
2. Switch on the oven (OTG) for preheating at 180* C or 350* F.
3. Break the eggs in a bowl and beat them with a blender.
4. Mix oil and sugar and blend it till the sugar desolves completely.
5. Mix beaten eggs mixture with oil sugar mixture.
6. Add one after one spoon of maida mixed with baking powder in the above mixture using cut and fold method with a wooden spoon(do not use blender now) .
7. When the batter is ready add essence and mix with light hand.
8. Divide the whole batter into two equal parts.
9. Take the cocoa powder in a bowl and add  batter from one bowl and mix well to combine.
10. Keep big tablespoons for vanilla and chocolate batter.
11. Grease the cake pan with butter and dust with flour and remove the excess flour by tapping the pan.
12. Add two tablespoons of vanilla batter in the centre of the pan then add two tablespoons of chocolate batter.
13. Likewise add the whole batter till you finish the batter.
14. Bake it for 10 minutes at 180*CG or 350*F and and after that for 25-30 minutes at 150* or 300* F. Check it with knife if it is not baked completely then bake it for 5 more minutes.
15. Let it cool and then bring it out of the container and the cake is ready to be served.

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BLUEBERRY SHRIKHAND / FROZEN YOGURT

Preparation time:15 minutes
cooking time: 5 minutes
Serves 5-6

Ingredients:

1 ½ cup Hung Yogurt
2 tbsp.  sugar or as per taste or as per natural sweetness of the fruit
½ cup blueberries

Method:

1. Wash the blueberries. Put them in a nonstick pan.
2. Add sugar and 1-2 tbsp of water mix well and cook for 1-2 minutes.
3. Once the blueberries are soft, mash them using the back of a spoon or spatula.
4. Make sure to scrape the edges while cooking. 
5. Cook till the puree comes to boil.Let it cool. 
6. Pass this through a fine sieve for a smooth and shiny fruit puree or just leave it as it is if you like bits of fruit in your Shrikhand.
7. To make hung yogurt, put fresh yogurt in a muslin or cheese cloth, tie the ends and put it in a sieve and put the sieve in a bowl and keep the bowl in fridge overnight.
8. Once all the water is drained out, transfer the thick yogurt to a bowl .
9. Pass the hung yogurt through a sieve to make it smooth and creamy. Add the blueberry puree to  bowl. Add 2 table spoon of puree at a time and whisk well. Add more or less puree depending on color, taste and consistency requirements. 
10. Check sweetness and if required add some more icing sugar.
11. Mix well and serve chilled. 
12. You can serve it with fresh fruits, fresh cream, or a drizzle of fruit puree on top. You can even fill the Shrikhand in plain tarts or chocolate tarts.

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CARAMELIZED PEACHES WITH ICE CREAM

Ingredients

4 tablespoons butter
1/2 cup sugar
few drops of vanilla essence
6 peaches, de.seeded, peeled and cut into halves
1 brick vanilla ice cream

Method: 

1. Combine the butter, sugar, vanilla, and 1/4 cup water in a pan.
2. Place the pan on the gas and cook until the butter melts.
3. Remove from gas and stir to combine well.
4. Cut each peach into half and remove the pits.Now remove the peel and arrange the peach halves in the pan cut-side down.
5. Turn them and cook the other side as well.
6. Cook until the peaches are tender from both sides.
7. Put a scoop of the ice cream in the service bowl and put half caramelized peach over it, spoon the pan juices over the top, and garnish with a mint leaf .

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TUTI FRUTI ICE CREAM

Ingredients: 

vanilla ice cream
strawberry ice cream or any other ice cream of your choice
canned fruits
orange syrup
wafer

Method:

1. Spread orange sauce or orange jam along the sides of 2 individual glasses.
2. Put one scoop each of vanilla ice cream in both the glasses then put a layer of chopped canned fruits, then one scoop of strawberry ice cream again a layer of chopped canned fruits and then a scoop of vanilla ice cream and final layer of chopped canned fruits.
3. Garnish it with a canned cherry and a wafer. 
4. Serve chilled.

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ICE CREAM SODA

Place two scoops vanilla ice cream in a glass and top with chilled soda of your choice. I have used orange soda (MARINDA).

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EGGLESS BLACK FOREST CAKE

Preparation time : 1 hour
Cooking time : 40 minutes
Serves: 10-12

Ingredients:

1 cup all purpose flour (maida)
3 tbsp coco powder
3/4 cup powdered sugar
1.5 cup sofit chocolate flavored soya milk
3/4 cup refined oil or unsalted butter, at room temperature
1 tsp  vanilla essence
1 tsp baking powder
1/2 tsp baking soda
1 tsp vinegar
2 tbsp powdered sugar dissolved in 3-4 tbsp water or syrup of cherries
3 cup sweetened non dairy whipped cream
1 can cherries to decorate
chocolate shavings to sprinkle on the cake.



Method:

1. Pre-heat the oven at 180 C.
2. Sift the flour,coco powder,baking soda and baking powder together in a bowl.
3. In another bowl, mix butter/oil and powdered sugar  using a whisk or blender.
4. Add soya milk and vanilla essence to the creamed mixture and mix until well combined.
5. Add the all purpose flour  mix in to the above mixture and use cut and fold method to make a batter or thick consistency without any lumps.
6. FInally, add vinegar and fold in gently.
7. Pour the mixture into a greased pan and lightly tap on the kitchen counter to remove any air bubbles.
8. Keep the pan in the oven first for 10 minutes at 180 C and then at 150 C for 30 minutes.
9. Ckeck with the help of a knife if it comes clean then it is done,now remove it from oven and let it get cool.
10. Cut the cake into three slices using a sharp knife.
11. Take the bottom layer and spread the cherry syrup all over then spread a layer of whipping cream.
12. Now place some de-seeded cherries and cover this layer with another slice of cake.
13. Repeat step 11 and 12 .
14. Now after placing the final layer cover the whole cake with whipped cream.
15. Decorate the cake with whipped cream using a pipping bag and a star nossel.
16. Place some cherries on the top and cover the center with chocolate shavings.

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NO BAKE WOOD LOG BISCUIT CAKE

Ingredients:

20 Marie biscuits
¾ cup butter, softened to room temperature
2 tbsp milk
¼ cup icing sugar (or powdered sugar)
2 tbsp unsweetened cocoa powder
2-3 drops of vanilla extract (optional)

Method:

1. Place the softened butter in a bowl and add the icing sugar,milk and cocoa powder along with vanilla extract (if using).
2. Mix thoroughly until you get a soft mixture like frosting.
3. Take about 1 tsp of the chocolate frosting and spread over the Marie biscuit.
4. Take the second biscuit and repeat the same process until you have a long biscuit stack with chocolate frosting in between.
5. Smear the remaining chocolate frosting all over the biscuit tower generously.
6. Refrigerate this biscuit tower for approximately 2 hours or overnight.
7. Take it out and lay down on a cutting board.
8. Use a fork to create lines over the chocolate log to resemble the lines on a wooden log.
9. Cut slightly diagonally to get your log cookies, the biscuits would be soft by then.
10. Serve immediately or keep chilled until ready to serve.

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