Sunnundalu(Urad Dal Laddu)-Minappa Sunni Undalu



Ingredients :

Urad Dal : 1 cupGrated Jaggery : 1 cup
Melted Ghee : 1/2 cup

Method :

Dry roast the urad dal on a medium flame until light golden color. Don't burn them. When color changes and nice aroma appears, remove from the heat and allow it to cool. Grind it in the blender into a coarse powder. Finally add the grated jaggery to the urad dal powder and blenderise it again. Take it out in a bowl and add melted ghee and mix. Shape into small round ball. Now sunnudalu is ready to serve.

Sweet Pongal Recipe



Ingredients

» 1 cup Raw Rice
» 1/2 cup Green Gram Dal
» 1 cup Milk
» 3 cups Jaggery (powdered)
» 4 tbsp Ghee
» 2 tbsp Cashewnuts
» 2 tbsp Raisins
» 5 no Cardamoms (powdered)
» 2 no Cloves (powdered)
» 1 small piece Nutmeg (grated or powdered)
» A pinch of Saffron
» 2 1/2 cups Water

Method

1. Roast dry the green gram dal for a couple of minutes.
2. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside.
3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.
4. Strain the jaggery to remove the dirt.
5. Put the syrup once more on the heat and stir till it becomes slightly sticky.
6. Add the cooked rice and dhal.
7. Heat the 4 tbsp ghee.
8. Fry the cashewnuts and raisins and add to the pongal.
9. Add the powdered cardamoms, cloves nutmeg and saffron.
10. Mix well and serve hot.

Puran Poli | Bobbatlu/Bakshalu Recipe



Ingredients

For Dough
Maida / All Purpose Flour 1 Cup
Turmeric Powder A Pinch
Salt A Pinch
Oil / Ghee 2 Tablespoons
Water As Required
For Pooran
Channa Dhal 3/4 Cup
Jaggery 1 Cup
Grated Coconut 1/2 Cup
Cardamom Powder 1/2 Teaspoon

Method:

Take maida/ all purpose flour in a bowl and add turmeric powder, salt, 1 tablespoon of oil and mix well.

Add water little by little and knead it well to make a soft dough.

Finally add another tablespoon of oil to the top of the kneaded dough and let it remain for 2 hours.
Wash the channa dhal and pressure cook for 3 whistles.

Take out the channa dhal and drain the water completely and spread them on a kitchen towel or a cloth for the moisture to get absorbed.
Grind the dhal to a powder consistency and keep it ready.
Heat a pan and add the powdered dhal and Jaggery. Mix them till the jaggery melts and blends well with the dhal.

At this stage add the grated coconut and keep mixing. Finally add the cardamom powder and turn off the flame and transfer to another bowl.
 
Split the dough and the puran into equal sized balls and keep it separate.

Grease an aluminium foil / banana leaf with oil and place the dough ball on it.

Gently spread the dough to a circular shape using the palm.

Keep the puran ball in the middle and seal it carefully by bringing together the corners of the dough to the center.

Grease your palm with little oil and press it very gently to a flat circle. Make sure the puran doesn’t come out .

Heat a tawa and once it is hot grease it with ghee / oil and place the bobbatlu and sprinkle some ghee on the top.

Wait for a minute and turn it to the other side.

Once both the sides are cooked well, transfer to the plate.

Kajjikayalu



Ingredients

For filling

Putanalu / roasted daliya – ¼ Kg
Jaggery – ¼ Kg
Coconut powder – ½ cup
Elachi powder – 1 tsp

For dough
All purpose flour – ½ kg
Curd – 3 tsp
Water to make dough
Oil to fry

Method
In a mixi jar add putnalu, jaggery, coconut powder, elachi and make fine powder. In a bowl add flour, curd and mix well. By adding little and little water, make smooth dough. Cover it. Keep it aside for 30 mins. Divide into puri size balls. Roll it like puri. Place 1 Tsp powder in the center of puri. Apply some water to the corners of puri. Close it by attaching two ends. Deep fry in oil.


Ugadi(Gudi Padwa) Sweet Recipes - Ugadi(Gudi Padwa) Special Recipes


Yugādi,(Ugādi 'Samvatsarādi Kannada: ಯುಗಾದಿ Yugadi, Telugu: Ugadi/Yugadi (ఉగాది/యుగాది), Konkani/Marathi: युगादि yugādi) is the New Year's Day for the people of the Deccan region of India. The name Yugadi or Ugadi is derived from the Sanskrit words yuga (age) and ādi (beginning): "the beginning of a new age". It falls on a different day every year because the Hindu calendar is a lunisolar calendar. The Saka calendar begins with the month of Chaitra (March–April) and Ugadi marks the first day of the new year. Chaitra is the first month in Panchanga which is the Indian calendar



Ariselu

Ingredients
  • 1 kg Rice
  • 3/4 kg Jaggery (grated)
  • 2 tsp of Sesame Seeds
  • Oil, to fry

Method

  • Wash rice thoroughly
  • Soak them overnight and remove water completely
  • Spread them on a cloth for a few minutes to make sure that the rice is dry
  • Make a fine powder of it in a blender
  • sieve if necessary and set aside
  • The flour should be slightly damp
  • Add one cup of water to the grated jaggery and heat it in a pan till it melts
  • Sieve to remove any unwanted stuff
  • Heat it on low flame till it becomes thick syrup
  • Add the rice flour to it slowly and stir well
  • Remove flame and make sure that no lumps are formed
  • When slightly cool make big lime size balls of it
  • Heat oil in a thick bottom pan
  • Pat each ball into a thin, round and flat disc on a banana leaf or a plastic sheet and dab it with a few sesame seeds.
  • Fry each one in oil on low flame till deep brown and remove
  • To remove the oil completely, place it between two flat ladles and press.
  • Repeat the procedure till the dough is over
  • When cool store them in a container
  • These Ariselu last for more than two weeks
Gavvalu - Sweet Shells


Ingredients:


All purpose flour 250 gms
Ghee 2 tbsp
Jaggerry 150 gms
Oil 2 cups
Salt 1/2 tsp

Method:

  • Take maida in one bowl and salt to it and mix well,then add hot ghee and mix well.Make a dough with the help of water....just like the way we prepare dough for puris.Now make very small balls of this maida dough...the size should be as big as a marble(what kids play).Now take this gavvala chekka and apply some maida flour to it so that the dough doesnt stick on to it.You need a special appliance to make them...you call it gavvala chekka(made of wood).Now take one maida ball and place it at the top of the chekka and just apply a little bit of pressure and press it downwards....we get the shape of a gavva(shell).repeat the process with rest of the balls.Deep fry these balls in oil till they r light brown.Prepare one string consistency of jaggery syrup and add all these prepared gavvalu into the syrup and mix well till each and every gavva is properly coated with the jaggery syrup.

Annam Payasam Recipe

Ingredients:

  • 1/2 cup raw rice washed and drained
  • 1/2 cup grated jaggery
  • 1 cup water
  • 1/2 lt low fat milk
  • pinch of salt
  • 1/4 tsp cardamom pwd
  • 1 tbsp ghee
  • 10-12 cashewnuts
  • 1 tbsp raisins

  • 1 Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown. Remove from pan, keep aside.
  • 2 Heat a vessel, add grated jaggery. Let the jaggery melt over slow flame till its sticky on touch. Don’t over cook it, it should basically completely melt. Strain the jaggery and cool.
  • 3 In a separate vessel, bring milk and water to a boil. Lower heat and add the rice to the milk. Cook until the rice is soft and the mixture turns thick. Remove from heat and cool.
  • 5 Once cool, add the jaggery syrup to the cooled cooked milk and combine well. Add the cardamom pwd, salt and toasted cashews and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.



Coconut Sweet Ball


Ingredients : 

  • Grated Coconut - 2 cups
  • Jaggery - 2 cups
  • Cardamoms - 5 nos
  • Refined flour - 1/2 cup
  • Oil - 250 gms

Method : 
  • Put the jaggery and 1/4 cup of water into a pan. Keep on a low fire and let the jaggery melt. Then add the coconut and cardamom. Stir as it thickens. Remove from fire and allow to cool for 5 minutes. Then make it into small balls.
  • Mix the flour with 1/2cup of water and make into a paste. Dip the balls into the flour paste and deep fry.
Kesar Pak 

Ingredients : 
  • Khoya - 1kg
  • Coconut pieces - 125g
  • Sugar - 250g
  • Kesar or saffron - 5-6pieces
  • Water - 1/2cup
  • Yellow food colour - a little
  • Ghee - 1tbs

Method :

  • Grate the coconut finely. Fry it without any ghee or oil for a few minutes in a shallow pan.
  • Fry khoya separately in a heavy bottomed pan till it becomes light brown. Dissolve the kesar and colouring in water. Add sugar and heat, till sugar is dissolved. Add coconut and khoya to sugar syrup and mix well.
  • Grease a plate with ghee and spread the khoya mix on it evenly. Leave till set. When set firmly, cut into diamond shaped pieces or into squares.

Pooran Poli 

Ingredients:

  • Channa Dal- 1 to 2 cup
  • Maida- 1 or 2 cup
  • Jaggery- 1 or 1/2 cup
  • Cardamoms powdered- 5 to 7
  • Ghee- 1 cup
  • Oil- 1 or 2 tsp
  • Water- needed
  • Salt- little
  • Turmeric powder - little

Method :

  • 1. Soak the Channa dal for 5 to 6 hours
  • 2. Cook the channa dal till it becomes soft. Drain the water & keep aside until the dal should become dry.
  • 3. Add jaggery to the cooked dal and keep in slow Fire for 4 to 5 minutes to allow the water to evaporate. Put cardamom powder to the mixture. Keep aside for cooling. Then grind the mixture to fine paste. Prepare a ball of this and keep in a plate.
  • 4.Prepare a soft dough of maida ( with water and little salt, and oil and turmeric powder)
  • 5.Take the dough and wrap it in a small round size.keep the above paste ball, fold the dough all sides and cover the paste completely.
  • 6. Then press this dough slowly in a flour both sides, and gently roll out.( while wrapping if it sticks use a little flour it and then roll it.)
  • 7. Put the poli on the pan, roast the both sides then put the ghee on the both sides.

Besan Laddu 


Ingredients : 
  • Sieved Besan flour - 500gm
  • Finely powdered sugar - 600gm
  • Ghee - 250gm
  • Sliced cashew nuts - 50gm
  • Raisins - 50gm
  • Powdered Cardamom - 10nos

Method : 

  • Fry cashew nuts and raisins in some ghee and keep aside.Heat some ghee in a thick bottom pan on a low flame. Add besan flour and stir continuously. Occasionally add ghee into it. Keep stirring till the flour becomes golden brown and ghee separates. Remove from fire.

Ariselu (Athirasam)Recipe




Ingredients
  • 1 kg Rice
  • 3/4 kg Jaggery (grated)
  • 2 tsp of Sesame Seeds
  • Oil, to fry

Method

  • Wash rice thoroughly
  • Soak them overnight and remove water completely
  • Spread them on a cloth for a few minutes to make sure that the rice is dry
  • Make a fine powder of it in a blender
  • sieve if necessary and set aside
  • The flour should be slightly damp
  • Add one cup of water to the grated jaggery and heat it in a pan till it melts
  • Sieve to remove any unwanted stuff
  • Heat it on low flame till it becomes thick syrup
  • Add the rice flour to it slowly and stir well
  • Remove flame and make sure that no lumps are formed
  • When slightly cool make big lime size balls of it
  • Heat oil in a thick bottom pan
  • Pat each ball into a thin, round and flat disc on a banana leaf or a plastic sheet and dab it with a few sesame seeds.
  • Fry each one in oil on low flame till deep brown and remove
  • To remove the oil completely, place it between two flat ladles and press.
  • Repeat the procedure till the dough is over
  • When cool store them in a container
  • These Ariselu last for more than two weeks

Poornam Boorelu Recipe






Ingredients

Rice - 1 cup.
Urad dal - 1/2 cup.
salt - 1/4 tsp.
Chanadal - 1 cup.
Jaggery  - 1 cup. 
coconut - 1/4 cup.

Outer Coating  batter

Soak Rice and urad dal together 4 - 5 hrs or overnight with needed water and grind into a smooth paste like idli dosa batter consistency and add salt to it and mix well.

For Stuffing

Soak Chandal for 2 hrs, and pressure cook for 1 whistle with needed water directly in a cooker.Then drain the water, in a colander, and add jaggery with it, and grind into a smooth paste.

 Then add grated coconut to it and mix well.Now stuffing is ready.

Method

Make the Chandal into goosebery sized balls,  as shown in the picture,dip the stuffing well in batter, and coat it(i used spoon to coat), till the stuffing is covered well with batter, and coated evenly.

 Then deep fry it in a moderate flame, till it is well coooked and turns light golden colour.

Notes

you can Replace Chandal with toor dal also.
Consistency of batter should be thick like idli/dosa batter, if it is thin it absorbs more oil.
if Chandal stuffing is watery you could fry the dal  in a pan till it is thick.
you could take it out fully golden brown or mild golden brown according to your taste.if you want more crunchy take it out fully golden brown.

Gavvalu/Shells Recipe



Ingredients :

For the Shells

All purpose flour - 1 cup
Rava - 2 tsp
Ghee - 1 tbsp
Oil for deep fry

For the Sugar Syrup

Sugar - 1 cup
Water enough to cover

Cook to make a single thread consistency

Method:

In a wide bowl, take all the ingredients and using water slowly knead into a soft dough. Cover with a muslin cloth and rest it for 10 - 15 mins.

On the rolling pin (gavvala peeta), take a very small dough, press it forward. You will get a shell shaped ball.

Heat a pan with enough oil for deep frying. Once you have enough to deep fry, fry them in batches.

Have the sugar syrup ready, once the shells are cooked, drop them into the sugar syrup and let it coat all over. Remove from syrup, and keep it aside.

Teepi Gavvalu Recipe



Ingredients:

Maidha 2 cups
Ghee 2tbsp
Salt a pinch
Soda a pinch
Oil-for deep frying
Sugar 1 cup

Method:

Mix maidha,salt,soda together.Boil 2 tbsp of ghee seperately in a small pan,and add to the maidha flour.Now mix them and add water and mix them smoothly just like we mix for puris.Now take a gavvalu peeta.Make small round balls and keep aside.
Now place each small round ball on gavvala peeta  press and roll them .They look like shells with Upand down small lines will be formed on them.Like wise prepare all of them .Meanwhile prepare sugar syrup in a pan by adding 1 cup of water to it.Boil the syrup till about medium consiatancy and keep it covered.
Place a pan with oil on the stove,and after the oil is heated ,deep fry these gavvalu and place in sugar syrup for 5 min and take off them .Now place them in a dry wide bottomed vessel to dry.After they are dried completely store them.
Hot gavvalu:
For khara gavvalu add a tsp of chilli powder in the flour while mixing them with water.And after deep frying let them remain,and store them. Donot place them in sugar syrup.

Vegetable Spring Rolls Recipe


 


 Ingredients:

Spring Roll Sheets - 10 ( Click here for Recipe )
Oil - 2 tblspn + for deep frying
Onion - 1 sliced thinly
Cabbage - 2 cup sliced thinly
Carrot - 1 large grated
Salt to taste
Sugar - 1 tsp
Soya Sauce - 1 tblspn or to taste
Corn Flour / Corn Starch - 1 tblspn

To Grind:
Ginger - 1 inch piece
Garlic - 6 cloves
Green Chilli - 3

For Paste:
All Purpose Flour / Maida - 3 tblspn
Water - 3 tblspn

Method:

Grind the ingredients given the list to a smooth paste. Set aside till use.

Heat oil in a kadai. Add in the ground up paste. Saute for a min.

Add in onions, cabbage and carrots. Give a quick toss.

Now sprinkle in salt and sugar. Saute well. Cover and cook the veggies till tender.

Now mix up soya sauce with some corn flour. Pour this over the veggies and mix well.

Transfer this mixture to a plate and allow it to cool down.

Now mix up flour and water in a small bowl to a paste. This is your glue.

Take your spring roll sheet in a plate, spoon some filling in the center. Apply the paste all the side. Fold from both the ends and roll it into a tight spring roll.

Do this for every spring roll.

Heat oil for deep frying. Fry this spring roll in hot oil till golden. Drain in a paper towel.

Serve with sweet chilli sauce.

Spring Roll Sheets( Samosa Sheets)





 Ingrediants:

All Purpose Flour / Maida- 1kg
Salt  as needed
Oil - 5 tblspn + for spreading on the sheets while rolling
Water as needed

Method:

Take flour, salt and oil in a bowl. And mix them with your hands so that the oil is well distributed.

Add water slowly and make into a soft dough. Knead it for 5 mins. Cover and let it rest for 15 mins.

Now divide the dough into equal portions.  I made it in the size of a small lime.

Take dough ball out and roll it a little. Take a tsp of oil and drizzle over both of the dough and spread it with your hands.

Now stick both the dough oiled side down. Roll this into a thin sheet.

Heat a tawa on high heat. Now place the roti over the tawa and cook for less than 10 sec on each side. The sheet should n't be overly cooked. The doughyness should be gone, that’s it. Don’t over cook the sheets.

Now remove the sheet and find a open part. Now pull that open part so that the sheet will be separated into two thin sheets.

Cover this with a towel so that it doesn't dry out.

Spring roll sheets are done.

Apple and Banana Frozen Ices






 
Ingredients

For The Stewed Apples
1 cup chopped apples
2 tbsp sugar
1 tsp lemon juice

Other Ingredients
1/4 cup chopped bananas
1/4 cup curds (dahi)
1 tbsp sugar
1/4 tsp lemon juice

Method For the stewed apples


    Mix all the ingredients with 2 tablespoons of water in a vessel and cook till all the moisture evaporates and apples become soft and light brown in colour.
    Remove from the flame and keep aside to cool.

How to proceed

    Combine the stewed apples, bananas, curds and sugar and blend into a smooth mixture in a blender.
    Add the lemon juice and mix well.
    Pour into plastic ice-cube moulds and freeze for 6 to 8 hours till firm.
    Unmold and serve immediately.

Almond and Banana Smoothie




Ingredients

4 tbsp blanched and de-skinned almonds (badam)
1 cup roughly chopped bananas
1 1/2 cups chilled milk
2 tbsp sugar
1/2 tsp vanilla essence
8 ice-cubes

Method

    Combine the almonds, bananas and ½ cup of milk and blend in a juicer till the mixture is smooth and frothy.
    Add the sugar, remaining 1 cup of milk, vanilla essence and 8 ice-cubes and blend in a juicer till the mixture is smooth and frothy.
    Pour equal quantities of the smoothie into 4 individual glasses.
    Serve immediately.

Kashmiri Fresh Fruit Rice



Ingredients

1 tbsp ghee
3 cloves (laung / lavang)
25 mm (1") piece cinnamon (dalchini)
3 cardamoms (elaichi)
1 bayleaf (tejpatta)
1 cup mixed fresh fruit cubes (pineapple, oranges, pears, apples, guavas, etc.)
2 cups Steamed Rice
2 tbsp chopped mixed nuts (walnuts, cashewnuts, almonds, raisins, etc.)
2 tbsp rose water
1 tsp sugar
1 tbsp fresh cream
1/4 cup milk
salt to taste

Method

Heat the ghee in a pan, add the cloves, cinnamon, cardamom and bayleaf and sauté for a few seconds.
Add the mixed fruits and sauté for another minute.
Add the rice, mixed nuts, rose water, sugar, cream, milk and salt. Mix well and cook for 4 to 5 minutes.
Serve immediately.

Honey Banana Shake



Ingredients

2 cups milk
1 cup fresh thick curds (dahi)
4 ripe bananas, sliced
2 tbsp honey
6 crushed ice-cubes

Method
Combine the curds, banana and honey and blend in a blender until smooth.
Add the crushed ice cubes and milk and blend again for a few seconds.
Pour into 4 individual glasses and serve immediately.

Banana Walnut Muffins




Ingredients

1/4 cup mashed banana
1 tbsp chopped walnuts
4 tbsp plain flour (maida)
1/2 tsp baking powder
1/4 cup soft butter
1/4 cup powdered sugar
1/4 tsp vanilla essence
2 tbsp quick cooking rolled oats

Method

Sieve the plain flour and the baking powder. Keep aside.
Cream the sugar and butter with a spatula till the mixture is smooth and creamy.
Add the mashed bananas, vanilla essence and walnuts and mix well.
Add the flour mixture and oats and mix well.
Spoon equal quantity of the mixture into each 6 individual paper cups.
Bake in a pre-heated oven at 180°c (360°f) for 15 minutes or until a knife inserted into the muffins comes out clean.
Cool on a wire rack and unmould each muffin.
Serve warm.

Black Grape Smoothie



Ingredients:

2 cups seedless black grapes
1 cup yogurt
1 cup milk
4 tbsp sugar (or to taste)

ice-cubes or crushed ice (optional)

Method:

1. Blend all ingredients apart from the ice in a liquidiser.
2. Add the ice, if using and serve.

Broken Wheat Upma




Ingredients
1/4 cup broken wheat (dalia)
1 onion , chopped
1 green chilli , chopped
1/4 cup green peas
1/4 cup carrot cubes
1 tbsp oil
salt to taste

For The Garnish

2 tbsp chopped coriander (dhania)

Method

Clean and wash the broken wheat thoroughly. Blanch it in 2 cups of hot water for 4 minutes. Drain and keep aside.
Heat the oil in a pressure cooker. Add the onion and green chilli and saute till the onion turns translucent.
Add the peas, carrots, broken wheat and salt and saute for 3 to 4 minutes.
Add 1 1/2 cups of water and pressure cook for 1 whistle.
Garnish with the coriander and serve hot.

Carrot and Paneer Toast




5 toasted brown bread slices
3/4 cup grated carrot
1/2 cup crumbled low-fat paneer
1 tbsp finely chopped tomatoes
1 tsp chopped green chillies
1 tsp chopped coriander (dhania)
1 tsp low-fat butter
salt to taste

Method

Combine the carrot, paneer, tomato, green chillies, coriander, butter and salt in a deep bowl and mix well.
Divide into 5 equal portions.
Place one portion of the mixture on each toast and bake in a pre-heated at 150° c (300° f) for 5 minutes.
Serve hot.

Carrot and Coriander Roti



Ingredients

Wheat flour- 3 cups
Grated carrot- 1 cup
Chopped coriander leaves-1/2 cup
Red chilli powder-1 tsp
Turmeric powder-1/4 tsp
Crushed ajwain seed- 1/2 tsp
Oil- 1 tsp

Method

Mix all ingredients with little water & make a soft dough.
Rest the dough min 10 mins.Heat the tawa, take a small portion of dough & dust it.
Flatten it using rolling pin & cook both sides until golden brown.

Burger Recipe



Ingredients


For the tikkis
1/3 cup cooked broken wheat (dalia)
2 tbsp finely chopped carrots
2 tbsp finely chopped french beans
2 tbsp boiled sweet corn kernels (makai ke dane)
2 medium sized potatoes, boiled and mashed
1 slice of whole wheat bread
1/2 tsp finely chopped green chillies
1/4 tsp freshly ground black pepper (kalimirch) powder
1 tbsp chopped coriander (dhania)
1 tsp oil for cooking
salt to taste

Other ingredients
6 brown bread buns
2 tbsp tomato ketchup
12 lettuce leaves
2 medium sized onions, sliced
2 green cucumbers, sliced
2 tomatoes, sliced
salt to taste
6 cheese slices

Method

For the tikkis
Combine all the ingredients together in a bowl and mix well.
Divide the mixture into 6 equal portions and shape each portion into an even sized round and flatten the rounds to make tikkis.
Heat a non-stick pan and cook each tikki using ½ tsp oil until both sides are golden brown in colour. Keep aside.

How to serve
Cut each burger bun horizontally into two and toast them lightly in an oven or on a tava (griddle).
On the lower half of each bun spread 1 tsp of the tomato ketchup and place 2 lettuce leaves over it.
Place a few onion slices, cucumber slices, tomato slices and sprinkle a little salt over it.
Finally place 1 slice of cheese and 1 tikki cover with the remaining half of the bun and press it lightly.
Repeat with the remaining ingredients to make 5 more burgers.

Caramelized Banana Crepes




Ingredients

Ripe bananas 4
Sugar 500 grams
Refined flour (maida) 125 grams
Milk 35 millilitres
Eggs beaten3
Ghee 50 grams
Butter 50 grams
Brown sugar 50 grams
Mascarpone cheese 100 grams

Method

Mix sugar and refined flour in a bowl. Gradually pour milk into the bowl and whisk well to form a smooth batter.

Add eggs and ghee and mix well. Set aside for 10 minutes. Peel and chop the bananas.

Melt butter in a non stick pan and add brown sugar and bananas and cook, stirring, till it forms a thick sauce.

Heat another non stick pan and pour a ladle of batter, swirl the pan to form a thin uniform crepe.

Spread a generous spoonful of banana mixture over the crepe, top with a dollop of mascarpone cheese and fold in half and serve hot.

- See more at: http://www.sanjeevkapoor.com/

Mango Lychee Cheese Cake



Ingredients

Mangoes chopped 2
Lychees tinned 12
Ginger cookies 12
Butter 60 grams
Cream cheese 300 grams
Cream whipped 1 cup
Gelatin 2 teaspoon

Method

Preheat oven at 180° C. Crush ginger cookies in a mixer jar. Transfer into a bowl, add butter and mix.

Spread this mixture in a cake tin. Bake in the preheated oven for 5-6 minutes.

Roughly chop lychees and add and mix well. Add mangoes and mix well.

Remove the cake tin from the oven and spread the lychee-mango mixture over the cookies base evenly.

Chill in the deep freezer for 10 minutes.

Take it out of the deep freezer and let it set in the refrigerator overnight. Step 8
Cut into wedges and serve chilled.

See more at: http://www.sanjeevkapoor.com/

Chocolate Souffle Recipe



Ingredients

Dark chocolate grated 250 grams
Butter 3/4 tablespoon
Refined flour (maida) 1/2 cup
Milk 1/2 cup
Castor sugar (caster sugar) 1 cup
Egg whites 4

Method

Place the chocolate in a bowl and melt it in a microwave. Heat butter in a non stick pan, add refined flour and sauté lightly.

Add milk, little by little and mix well. Soufflé base is ready.

Remove melted chocolate from microwave. Turn off the heat and add melted chocolate to the soufflé base.

Mix well. Transfer into a bowl and set aside to cool. Add half the castor sugar and mix.

Preheat oven at 180° C. In another bowl, take egg whites and whip adding little of the remaining castor sugar from time to time.

Beat the eggs till soft peaks form.

Add a little of the whipped egg whites to the chocolate and mix well.

Then add the remaining egg whites and mix well. Pour this mixture into greased soufflé moulds.

Bake in the preheated oven for 12-14 minutes. Serve warm or chilled.

See more at: http://www.sanjeevkapoor.com

Chocolate And Cereal Granola Bar




Ingredients

Dark chocolate chopped1/2 cup

Method

Melt the chocolate and butter in a bowl in microwave oven for 3 minutes, checking once in between.

Crush cornflakes with a rolling pin and put into a bowl. When the chocolate has melted whisk it till smooth. Dry roast sesame seeds and mixed nuts in a non-stick pan.

Grease an aluminium tray well. Add cornflakes and rice cereal to the pan and mix. Add cinnamon powder and mix.

Reduce heat and add honey. Switch off the heat and mix everything well. Let the mixture cool slightly.

Add chocolate-butter mixture gradually, mixing continuously. Transfer the mixture into the prepared tray and level the surface.

Set aside to cool. Cut into bars and serve. -

See more at: http://www.sanjeevkapoor.com

Dulce De Leche Cake with Orange




Ingredients

Chocolate sponge cake 1-8 inch
Condensed milk cooked for 3 hours in boiling water1can
Oranges peeled2
Butter 50 grams
Fresh cream 100 millilitres
Brown sugar 30 grams

Method

Slice the cake. Melt butter in a non-stick pan and shallow fry the cake slices in it till they turn golden brown.
In a bowl, take ½ cup caramelized condensed milk or dulce de leche, add fresh cream to it and whisk well. Sauce is ready.
Spread the condensed milk sauce over the cake slices.
Heat brown sugar in another non-stick pan. Add 2-3 tbsp water, 1-2 tsp juice of the peeled oranges.
When this mixture thickens, add remaining orange slices, mix and cook for a minute on high heat till the mixture thickens further.
Transfer the cake slices on a serving plate.
Spread the orange slice mixture over the dulce de leche and serve.

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Candy Crunch Cheese Cake




Ingredients

Gum candies 150 grams
Cream cheese 400 grams
Double cream 150 millilitres
Chocolate bars 2-3
Cornflour/ corn starch 10 grams
Chocolate cookies 10-15
Butter 60 grams
Gelatin 2 tablespoons

Method

Take cream cheese in a bowl. Add double cream and mix well. Chop chocolates and candies and sprinkle corn flour over them and mix well. Add them to cream cheese mixture.
Chop cookies. Add a few cookies to the cream cheese mixture. Grind the remaining cookies and transfer into a bowl.
Add butter and mix well. Dissolve gelatin in a ¼ cup water and add to the cream cheese mixture and mix well. Line a spring form cake tin with the cookie-butter mixture and press. Pour the cream cheese mixture over the biscuit layer and spread it evenly.
Keep the cake tin in a refrigerator to set. Cut into wedges and serve chilled. 

Double Chocolate Pudding with Strawberry Preserve




Ingredients

Chocolate sponge cake 300 grams
Dark chocolate grated 60 grams
Strawberry jam for garnish
Eggs 2
Egg yolk 1
Milk 1/2 cup
Cream 1 cup
Sugar 60 grams
Butter 100 grams

Method


Preheat an oven at 180°C.
Cut the sponge cake into half inch slices and arrange them in a baking dish. Boil water in a non stick pan and put the lid over it.
Whisk together eggs, egg yolk, milk, cream and sugar in a bowl.
Remove the lid from the pan, place the bowl with egg mixture over the boiling water, and whisk till the mixture becomes light.
Remove from the boiling water, add dark chocolate and whisk well. Add butter and whisk.Step 6
Pour this mixture over the cake slices. Press lightly. Bake in the preheated oven for 20 minutes. Remove from the oven.
Garnish with strawberry jam and serve.

Carrot Cake


 

Ingredients

2 cups grated carrot
1 1/2 cups whole wheat flour (gehun ka atta)
1 tsp cinnamon (dalchini) powder
1/2 tsp nutmeg powder
1/2 tsp baking powder
1/2 cup butter
1/2 cup grated jaggery (gur)
3/4 cup honey

 


Method

    Sieve the whole wheat flour, cinnamon powder, nutmeg powder and baking powder together and keep aside.
    Combine the butter, jaggery and honey in a broad non-stick pan, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
    Combine the butter mixture, flour mixture and grated carrots in a deep bowl and mix well with the help of a spatula.
    Grease a 175mm. (7”) diameter cake tin with melted butter and dust it with whole wheat flour and pour the prepared mixture into it and soread it evenly using a spatula.
    Bake in a pre-heated oven at 180°c (360°f) for 1 hour. Cool on a wire rack.
    Demould and cut into pieces and serve or store in an air-tight container.


Apple and Carrot Soup with Potatoes


 

Ingredients

1/4 cup peeled and chopped apple
2 tbsp peeled and chopped carrot
1/4 cup peeled and chopped potatoes
1 tbsp finely chopped onions
1 tsp oil
salt to taste

 








Method

    Heat the oil in a pressure cooker, add the onions and sauté on a medium flame for 2 minutes.
    Add the carrot, potato and apple and 1 cup of water, mix well and pressure cook for 2 to 3 whistles.
    Allow the steam to escape before opening the lid.
    Cool slightly, blend in a mixer to a smooth purée and strain using a strainer.
    Pour the purée into a non-stick pan. Add the salt, mix well and bring to boil.
    Serve lukewarm.

Blueberry Cheese Cake


 

Ingredients

    Blueberries    200 grams
    Cream cheese    200 grams
    Chocolate cookies broken    5
    Butter    1/4 cup
    Castor sugar (caster sugar)    1 cup
    Eggs    2
    Cream    150 millilitres

Method

Preheat oven to 180° C. Grind broken chocolate cookies in a mixer jar.

In a bowl mix together ground chocolate cookies and butter.

Spread this mixture evenly in a cake tin with wet hands.

Bake in a preheated oven for 10 minutes.

Put cream cheese in a bowl and whisk well. Add castor sugar and mix.

Break the eggs into the mixture and mix well.Add cream and mix well.

Remove the cake tin from the oven and spread the cheese cake mixture over it.

Add blueberries and spread them over it.

Bake for 40 minutes. Cool and serve.

Triple Chocolate Mousse


 

Ingredients

    Dark chocolate grated
    200 grams
    Milk chocolate grated
    200 grams
    White chocolate grated
    200 grams
    Powdered sugar
    1 tablespoon
    Gelatin Dissolved in water
    1 1/2 teaspoons
    Whipped cream
    2 cups

Method

Place the three chocolates in three different bowls and melt in the microwave oven for a minute.

Mix them in one bowl and heat again in the microwave oven for about a minute.

Remove the bowl from the microwave and add powdered sugar and whisk well. Add gelatine and mix.

Add whipped cream and mix well.Transfer into small serving bowls and chill in the refrigerator for an hour. Serve cold.

Banana Bread


 



Ingredients:
   
    2 eggs
    1¾ c. sifted flour
    2 tsp. baking powder
    ¼ tsp. baking soda
    ½ tsp. salt
    1/3 c. vegetable oil
    2/3 c. sugar
    1 c. mashed bananas (about 3 bananas)


Method:

    Preheat the oven to 350°F (180°C).
    Beat eggs well in a small bowl.
    In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt.
    In a large bowl, add the vegetable oil. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy.
    Add the eggs to the mixture in the large bowl and beat well.
    Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in.
    Pour mixture into the baking pan. Bake for 70 minutes.
    Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!

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