1.OATMEAL AND CHOCOLATE COOKIES




Ingredients-

• Butter-3 tbsp
• Brown sugar (powdered)-1/2 cup
• Honey-1 tbsp
• Oatmeal-1/2 cup
• Whole wheat flour-1/2 cup
• Cocoa- 1 to 2 tbsp
• Milk-1/2 cup

Method-

• In a large bowl, cream together sugar and butter. Add honey, oats, whole wheat flour and cocoa powder.Mix this gently with your fingertips until it resembles bread crumbs.Add some milk to make a tight dough and cover it with a plastic sheet. Refrigerate for 10 minutes. Roll it onto a thick sheet using a  rolling pin and use a cookie cutter to cut shapes.Bake the cookies for 15 minutes at 189 degree celsius and serve with a bowl of whipped cream and fruits.

2.BROWN RICE & ALMOND COOKIES

Ingredients-

• Brown rice flour (coarsely ground)-2 cups
• Caster sugar-2/3 cup
• Melted butter-1/3 cup
• Roasted almond powder-3 tsp
• Baking powder-1/4 tsp
• Cardamom powder-3/4 tsp
• Eggs-2

Method-

• In a mixing bowl, combine melted butter and sugar. Add 2 eggs and mix well. Add rice flour, almond powder, baking powder and cardamom powder. Mix well using a spatula. Make thick dough.Refrigerate the dough for 15 minutes. Preheat oven to 180 degrees Celsius. Line a baking tray with butter peper.Roll the dough into 1.5- inch balls and flatten slightly .Place these on the prepared baking tray,leaving space between each cookie. Bake for about 20 to 25 minutes.

3.BISCUITS

Ingredients-

• All-purpose flour-2 cups
• Baking powder-1 tbsp
• Sugar-1 tbsp
• Salt-1/2 tsp
• Butter-5 tbsp
• Milk

Method-

• Heat the oven to 400 degrees. In a big bowl, mix together the all-purpose flour, baking powder, sugar and salt,using your fingers, work in the butter. Then stir in the milk. Turn the biscuit dough onto a floured surface and roll it out to about a 1/2-inch thickness.Use a cookie cutter to shape the biscuits. Place them on a greased baking sheet and bake for 10 to 12 minutes or until light brown. This makes about 10 biscuits.

4. RAGI COOKIES

Ingredients

• Sugar-225 g
• Butter-170 g
• Egg-1
• Finger millet (ragi) flour-225 g
• Chocolate chips-225 g
• Baking powder-7 g

Method-

• Beat the butter with the egg and sugar until fluffy.
• Sift in the ragi flour and baking powder
• Add the chocolate chips and mix lightly.
• Refrigerate this mixture for 30 minutes.
• Make even-sized balls,place on a baking sheet and bake in a preheated 160 degree oven for 12 minutes. Cool cookies on a rack.

5.BERRY OATMEAL CRUNCHERS

Ingredients-

• Quick-oats-1/2 cups
• Whole-wheat flour-1/2 cup
• Rye flour-1/2 cup
• Multi-grain flour-1/2 cup
• Salt-1/2 tsp
• Cinnamon-1 tsp
• Fresh or frozen blueberries-1/2 cup
• Skim milk-1 cup
• Fresh strawberries chopped-3 tbsp
• Brown sugar-1/4 cup

Method-

• Preheat oven to 350 degree F. 
• Coat baking tray with butter.
• Place all of the ingredients into a large bowl and mix until just combined and on a smooth dough consistency
• Rest for an hour and knead again
• After 10 minutes roll out the dough and coat with oats, cut in the desired shapes.
• Place onto the baking tray and bake for 20 minutes or until crisp texture is formed and colour is very rich
• Allow to cool for five minutes and serve.

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02:01

1.PANCHAMRUT  PANCAKE


Ingredients-

• Multi grain flour-1 cup
• Milk-1/2 cup
• Curd-2 tsp
• Sugar-3 tbsp
• Honey-1 tbsp
• Pinch of salt
• Eno fruit salt-1/4 tsp
• Cinnamon powder-1/2 tsp
• Ghee for frying

Method-

• Put the multi grain aata in a vessel.Slowly add whipped curd and mix well.Add sugar .Slowly add milk,so that the mixture should not be lumpy.Now add honey , salt, eno fruit salt and cinnamon powder and mix well. Batter must be in a pouring consistency(Add more milk, if needed), keep aside for ten minutes, allowing the batter to become fluffy. Heat the pan and brush some ghee onto it. Pour batter on it. Turn the pancake over when the edges become golden brown . Remove from the pan when both sides are done golden brown.Serve the panchamurt pancake with a spread of honey.

2.CHOCOLATE, PEAR AND TOFU PANCAKE

Ingredients-

• Tofu(grated)-300 gm
• Egg whites-6
• Sugar-100gm
• Egg yolk-6
• Cocoa powder-30 gm
• Flour(sifted)-50 gm
• Milk-100 ml
• Canned pear-300 gm
• Butter-200 gm
• Brown sugar-200 gm

Method-

• Heat brown sugar and butter, until the mixture caramelises, in a pan. This should take about two-threeminutes. Transfer caramel into a baking pan and place canned pears and grated tofu on top of it. In another bowl, whip the egg white and sugar until soft peaks begin to appear.Add egg yolks, sifted flour, cocoa powder and fold well.Add milk and mix well to form a batter. Pour this batter over tofu and bake it at 180 degree for 10 to 12 minutes. Cut and serve the pan cake hot.

3.PUMPKIN PANCAKE

Ingredients-

• Milk-1 1/2 cups
• Pumpkin puree-1 cup
• Egg-1
• Vegetable oil-2 tbsp
• Vinegar--2 tbsp
• All purpose flour-2 cups
• Brown sugar powder-3 tbsp
• Baking powder-2 tsp
• Baking soda-1 tsp
• All spice powder-1 tsp
• Ground ginger-1/2 tsp
• Salt-1/2 tsp

Method-

• In a bowl, mix milk, pumpkin puree,egg, oil and vinegar, In another bowl, combine flour, brown sugar, baking powder, baking soda, allspice powder, cinnamon, ginger and salt. Mix these two together.On a hot pan, pour a ladle of the batter and spread it evenly in circles(like a dosa). Cook on both the sides and serve with cream and maple syrup.

4.BASIC PANCAKE

Ingredients-

• All purpose flour-200 gm
• Baking powder-10 gm
• Salt-5 gm
• Chocolate-50 gm

Method-

• In a bowl, sift flour, baking powder and salt together. Mix in chocolate chips and stock it in air-tight jars. 

To cook-

• Whisk together 45 gm butter and 250 ml milk and an egg. pour 1/4 cup of batter per pancake onto a lighly oiled pan and brown. serve hot.

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03:04

1.LAMB/MUTTON CUTLETS

Ingredients-

• Minced mutton/lamb-1 kg
• Onions (finely chopped)-3
• Green chillies(finely chopped)-10 to 15
• Ginger- 2 inch piece
• Coriander leaves(finely chopped)
• Curry leaves (finely chopped)
• Mint leaves (optional)
• Pepper(optional)
• Pinch of garam masala
• Potatoes (boiled and peeled)-250 to 300 gms
• Egg white/corn flour
• Bread crumbs
• Oil-3 tbsp
• Salt to taste

Method-

• Cook the minced meat and make sure all the water used for cooking is evaporated.
• In another pan,take a little oil, add finely chopped ginger and stir for a minute.Add onion and green chillies and saute it till the raw smell goes away and the onion turn transparent.
• Mash the potatoes by hand (do not put in mixer).Add cooked meat, mashed potatoes, finely chopped curry leaves,coriander leaves and mix well.Add a pinch of garam masala and salt to taste and pepper,if you like the taste.Take off from heat
• Make small lemon sized balls of this mix into flat patties,Dip the patties into egg white or corn flour paste (corn flour mixed with water) and roll them in bread crumbs.Deep fry these in hot oil till both sides golden brown
• This same recipee can be made with minced chicken and fish.

2.KELPHOOL (BANANA FLOWER) CUTLET 

Ingredients-

• Kelful (banana flower)-1 small
• Channa dal- 2 cups
• Coriander powder-2 tbsp
• Cumin powder- 1 tbsp
• Chilli powder-1/2 tbsp
• Turmeric-1/4 tbsp
• Garam masala powder-1/2 tbsp
• Ginger paste- 1 tbsp
• Amchur powder- 1/2 tbsp
• Onion 9finely chopped)-1
• Green chillies (finely chopped)-5 to 6
• Coriander (finely chopped)-1/2 cup
• Curry leaves(finely chopped)-7 to 8
• Salt to taste

Method-

• Clean the kelphool  by removeing the thick stalk at the center of the flower.Finely chop the flower and soak overnight in thin butter milk.Soak channa dal for 4-6 hours.
• Grind the dal in a blender coarsely,Mix the chopped flower.Add chopped onions,green chillies.coriander and all the masala powders with salt.Make a batter which is thick enough to make cutlets
• Heat oil in a kadai.Make small balls of the batter and flatten with palm and deep fry till dark golden brown colour.Serve hot with mint tomato chutney.

3.VEGETABLE CUTLET

Ingredients-

• Soya chunks- 2 cups
• Potato- 1
• Chana dal (parboiled and ground)- 1/2 cup
• Coriander leaves
• Onion-2
• Garlic-8 cloves
• Ginger- 1 pinch
• Cumin and coriander powder(roasted)-1 tsp each
• Garam masala- 1 tsp
• Green chilli- 2
• Chillie powder- 1/2 tsp
• Besan- 4 tsp
• Oil
• Ghee
• Salt to taste

Method-

• Soak the soya chunks for 20 minutes and grind it coarsely.
• In a pan, heat oil, add the chopped onions and stir, once the onions starts browning, add the ginger-garlic-green chilli paste, then put all the masalas, saute, Add soya, salt, coriander leaves and mix well for 2-3 minutes and then let it cool.
• Once the mixture is cooled , add the mashed potato, chana dal paste and make cutlet shaped pieces.
• Refrigerate for 2 hours
• Heat a non-stick pan, add ghee and oil. Dust the cutlets with besan and fry till brown on both sides 
• Serve with onion slice, green hutney or tomato sauce.

4.NOORI KABAB

Ingredients-

• Keema (preferably mutton)-1/2 kg
• Onion (sliced)-1
• Garlic (full)-1
• Ginger-25 gm
• Green chillies (chopped)-6
• Roasted cumin- 1 tsp
• Egg- 2
• Corn flour-1 tbsp
• Coriander and  mint leaves-few sprigs
• Salt-as per taste
• Oil-1 tbsp

Method-

• Clean and wash keema and mix with sliced onion, crushed garlic-ginger, chopped chilli, crushed cumin and salt and put on slow fire and cook till the water dries up. Take it out, add chopped coriander and mint, corn flour, beaten egg and mix to make stiff dough. Make tikkias out of the dough.Take a non-stick pan, heat oil  and shallow fry the tikkias.Serve with chutney.

5.PUDINA AAMA VADAI

Ingredients-

• Toor dal-1/2 cup
• Urad dal-1/2 cup
• Chana dal-1/2 cup
• Moong dal-1/2 cup
• Mint leaves-1 bundle
• Oil for deep drying
• Salt to taste
• Green chillies-2
• Red chillies
• A pinch of hing

Method-

• Soak all the dals together for an hour and grind them coarsely with the green and red chillies.Once done,add the finely chopped mint leaves and mix thoroughly.Add salt to taste.In a kadai heat oil and after forming small flat vadas drop them in the hot oil. Deep fry till golden brown and serve with chuthey.

6.MULTIGRAIN CUTLETS

Ingredients-

• Green moong dal(split)-1/2 cup
• Rava(suji)-1/2 cup
• Green chilly paste-1tbsp
• Ginger paste-1tbsp
• Capsicum.carrot and spring onions (chopped)-1 cup
• Chilly powder- 1/2 tsp
• Turmeric powder-1/4 tsp
• Coriander powder-1/4tsp
• Hing-1/4tsp
• Lemon juice-1tbsp
• Salt to taste
• Oil for frying

Method-

• Soak the split green moong dal overnight.Drain and grind without water.Remove the paste in a bowl,add the rest of the ingredients except salt and mix.Leave aside for 10 minutes for the rava to absorb the moisture.Add salt just before frying.Make balls.Deep or shallow fry on a low flame.Serve hot with tomato sauce.

7.POTATO-CORN CUTLET

Ingredients-

• Corn-2 cups
• Potato(boiled)-1 cup
• Chopped onion-1/2 cup
• Chopped coriander leaves-2 tbs
• Chopped mint leaves- 1 tbs
• Melted butter-1 tbs
• Black pepper powder- 1 tbs
• Lemon juice-1 tbs
• Corn flour-3 to 4 tbs
• Salt to taste
• Refined oil to fry

Method-

• Grind corn coarsely, mash boiled potatoes.Mix potatoes,corn properly with other spices.Heat a frying pan and add refined oil.Take a small portion of the above mixture, flatten it on your palm in cutlet shape,deep-fry it till it turns golden brown.Serve hot with tomato sauce.

8.MIXED VEGETABLE-SOYA CUTLET

Ingredients-

• Raw banana-1 
• Potato-2 (medium)
• Green peas-1 cup
• Carrot-1
• French beans- 5 to 6
• Channa dal-1 cup(soaked for 1 hour)
• Soya chunkk-1 cup(soaked in hot water for 10 to 15 minutes)
• Chopped onion-1 cup
• Chopped coriander-1/2 cup
• Chopped green chilly-2 tbs
• Bread crumbs
• Salt to taste
• Refined oil for frying

Method-

• Boil vegetable till they become  tender.Grind channa dal into a thick paste.Chop the soya chaunk,mash boiled vegetables,add channa dal paste, chopped soya chunk,onion,green chilly and salt together.Add bread crumbs and mix it properly to make a soft dough.Take a small portion of the above mixture,flatten it on the palm in an oval cutlet shape.Heat refined oil in a deep bottom pan,deep-fry the cutlets till they turn golden brown, Serve hot with green chutney.

9.KADALA (CHANA DAL) CUTLET

Ingredients-

• Kadala(chana dal)-2 cups
• Green chillies-2 to 3 finely minced
• Sambar onions(small onions/shallots)-7 to 8 finely chopped
• Ginger- 1 inch piece (finely minced)
• Curry leaves
• Salt 

Method-

• Soak the chana dal overnight.In the morning drain water completely. Grind chopped onions, ginger, green chillies shredded curry leaves and salt.With wet hands pat into round flat shapes and fry till golden brown.

10.SOYABEAN CUTLETS

Ingredients-

• Soyabean crunches-150 gm(minced)
• Potato-2 big(boiled and peeled)
• Pepper powder-1 tsp
• Oil-as required to fry 
• Green chilli-3 to 4
• Ginger-2 to 3 inch(chopped)
• Garlic-7 to 8 cloves(chopped)
• Curry leaves/kadipatta-4 to 5 leaves(chopped)
• Garam masala-2 to 3 tsp
• Egg(optional)
• Bread crumbs
• Salt to taste

Method-

• Soak the soyabean crunches in lukewarm water with salt for 5-10 minutes.Wash it 2-3 times and press it properly.Mince in a mixer.In a kadai oil.Add green chilli, ginger, garlic, curry leaves, pepper powder and garam masala.Saut it properly.Add the minced soyabean crunches and cook for 2 minutes.Add smashed potato and salt.Let the mixture cool.Shape the mixture into cutlets. Dip these cutlets into beaten egg. Coat withh bread crumbs and deep fry or pan fry.

11.OAT TIKKI

Ingredients-

• Oat -1 bowl
• Boiled potato(medium)-2
• Green chilli and ginger paste-1 tbsp
• Cumin-coriander powder-1 tbsp
• Grated paneer-1/2 bowl
• Coriander-2 tbsp
• Cornflour-2 tbsp
• Lemon juice-1/2 tbsp
• Salt to taste
• Til(sesame seeds)-1 tbsp
• Refined oil for shallow frying

Method-

• Roast oats and mash boiled potatoes.Mix all ingredients and spices together except til and suji.Knead it nicely and make a stiff dough.Divide into equal portions and make smooth balls on your palm. Then shape them into flat circular tikkis.Heat a non-stick pan and shallow fry the tikkis till golden brown.Serve hot with chutney or sauce.

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1.COOL KHEER

Ingredients-

• Long grain rice(washed and drained)-1/4th cup
• Milk-4-5 cups
• Cardamom seeds(crushed)-2-3
• Almonds(blanched and slivered)-2 tbsp
• A pinch of  saffron threads, soaked in a little hot milk
• Skinned pistachio nuts(chopped)-1 tbsp
• Raisins(optional)-1 tbsp
• Sugar or as desired-2-3 tbsp

Method-

• Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
• Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.

2.BOTTLE GOURD (DUDHI) KHEER

Ingredients-

• Fresh bottle ground-100 gm
• Sugar- 200 gm
• Milk-1 1/2 litre
• Olive oil/ ghee-1-2 tsp
• Cardamom powder-1/2 tsp
• Rose petal for garnishing

Method-

• Wash and grate bottle gourd.Heat a flat pan, put olive oil and then fry the vegetable for one to two minutes. It should have a soothing light green colour. Switch off the gas and keep aside. Boil milk, stir constantly to reduce to half,add sugar, boil for 2 minutes, then add fried gound, boil again for two to three minutes.After achieving a satisfactory thickness or good consistency, Sprinkle cardamom powder and remove from fire. Kheer is ready.Garnish with rose petals and a few pieces of gourd. 

3.CARROT KHEER

Ingredients-

• Carrot (medium sized)-3-4
• Milk-1 1/2 litre
• Sugar-200 gm(as per taste)
• Cardamom-2-3
• Roasted almonds(chopped)-2 tsp
• Raisins-2 tsp
• Ghee-2 tsp

Method-

• Wash and de-skin carrot and grate finely. Heat a flat pan, put ghee and fry carrot for two  minutes, remove from fire and keep aside.Boil milk, add sugar, Stir constantly and reduce to half.Add grated carrot boil for another five minutes, make it thick, add raisins, sprinkle cardamom powder and them remove from fire.Garnish with chopped  roasted almonds.

4..DALIYA KA KHEER

Ingredients-

• Daliya(broken wheat)-1 bowl
• Milk(preferably full cream)-3 cups
• Jaggery-3/4 bowl
• Chopped dry fruits(almonds, raisins and cashewnuts)-3/4 tsp
• Ground cardamom-1/4 tsp
• Ghee- 2 tsp

Method-

• Clean and wash the daliya. Boil the daliya in the pressure cooker for two whistles on medium flame.Strain and remove the excess water.
• In the sauce pan heat 2 tsp of ghee and add boiled daliya, 3 cups of milk, Let it boil for 10 to 12 minutes stir it in a while or daliya will become lumpy.Add jaggery and stir well on low flame.Let it the mixture simmer for 5 minutes add little milk if the mixture is getting thicker.Add freshly ground cardamom powder.
• Serve hot it in a bowl and top it with dry fruits.

5.POTATO SHAHI KHEER

Ingredients-

• Potato-250 gm
• Milk-1 litre
• Rawa-50 gm
• Sugar-300 gm
• Kewra essence(screw pine flower essence)
• Dry fruits (chopped)-2 tbsp
• Saffron-a pinch

Method-

• Boil potato,deskin and mash, mix rawa with it. Then take a deep bottom vessel.Boil milk along with potato-rawa mix and cook it by stirring constantly for 7-8 minutes.When it becomes thick, add sugar and cook for another five minutes.Make thick kheer. Spread it on a serving dish, garnish with chopped dry fruits and saffron strands.

6.BESAN KHEER

Ingredients-

• Besan-50 gm
• Ghee-1 tbsp
• Water-1 glass
• Milk-2/3rd glass
• poppy seeds(khus khus)-1 tsp
• cashewnuts-25 gms
• Almonds-25 gms

Method-

• In a kadai heat the ghee.Once it melts add the besan to it.Fry till it turns brown with a good  aroma.Add a little water and mix it well.Allow it to cook for 15 minutes and add a bit of sugar after that.Continue to stir on the flame till the sugar is dissolved.Finally add milk and allow it to boil for a few minutes.To garnish add the fried cashewnuts and almonds over it.

7.CHRISTMAS PHIRNI

Ingredients-

• Nestle dairy whitening powder-1 cup
• Egg-1 (only the white)
• Water- 2 to 4 tsp
• Rawa- 1 1/2 tsp
• Milk- 1 glass
• Milkmaid-8 tbsp
• Saffron-1 pinch(soaked in lukewarm milk)
• Dry fruits(chopped)-1 tbsp
• Cardamom powder-A pinch

Method-

• Mix the whitening powder, the egg white and water, and knead a dough.Make small balls,say 15,from the dough and keep separately,Take a deepbottomed pan.Boil the milk:when it thickens,add the milkmaid and boil on slow flame for another few minutes. Now add rawa and simmer for 3-4 minutes.Add cardamom powder and chopped dry fruit.Let the mix thicken and turn off the flame.Take it off stove and immediately dip the balls into the phirni. Let the mix cool and keep inside the freezer for 5-6 hours to set.Serve chilled, preferably topped with chocolate sauce.

8. MOONG DAL PAYASAM

Ingredients-

• Moong dal (yellow without skin)-1 cup
• 1 whole fresh coconut grated
• 1 cup jaggery
• Raisins
• Kaju and kismis

Method-

• First fry the moong dal in a kadai without any oil till it becomes golden brown and leaves a nice aroma. Put the grated coconut in a mixer along with little water and just whisk it for a minutes. pour this mixture into a vessel and squeeze out the thick juice about one cup and keep it aside. Then again put the above coconut mixture into the mixture along with little water and repeat it and squeeze about  1 glass  of little  tghin  coconut  milk. keep  this  also  aside. Repeat this process again for the third time for a third glass of very  thin coconut milk.
• Take a cooker add the above moong dal  along with the third thin coconut milk and keep it on pressure for about 3 whistles. The dal should not be smashed. In the meanwhile add the gud in another vessel along with little water and keep it on the stove till it dissolves. The add the above dal mixture to this jaggery paste along with the second glass of coconut milk, Let it coil for some time, you will start getting a good aroma of the dal and jaggery together.
• Lastly add the first thick milk of coconut and bring it to boil only once. Put off the gas. Take about 2 tsp of ghee in a small kadai when it becomes hot add the kaju and kismis and raisins till it becomes golden brown. Add it to the payasam and serve it hot or cold.

9.MANGO SHRIKHANDA

Ingredients-

• Ripe mango pulp 1 cup
• Hung yogurt 3 cups
• Powdered sugar sifted ½ cup
• Green cardamom powder a pinch
• Nuts chopped 2-3 tablespoons

Method-

• Place yogurt in a bowl. Add powdered sugar, green cardamom powder, half the nuts and mango pulp and whisk well till well blended.
• Refrigerate for thirty to forty five minutes.
• Transfer into earthenware bowls and serve chilled garnished with remaining nuts.

10. CHENNAR PAYESH



Ingredients-

• Chenna ½ cup
• Skimmed milk 1 litre
• Sugar ½ cup
• almonds blanched and chopped 5-6
• Pistachios blanched and chopped 7-8

Method-

• Boil milk in a deep non-stick pan, reduce heat and let it simmer till it is reduced to half the original quantity.
• Add the sugar and cook till it dissolves.
• Mash the chenna in a bowl. Add it to the milk and simmer for 2 minutes.
• Garnish with almonds and pistachios and serve chilled.

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02:10

1. CHRISTMAS PUDDING



Ingredients-

• Cold butter-1/2 cup
• All-purpose flour-1 1/2 cups
• Salt-1/2 tsp
• Cold water-1/2 cup
• Raisins-1 1/2 cups
• 5 apples:peeled, cored and chopped
• Grape fruit (finely chopped)-1tbsp
• Orange juice-1/3 cup
• Apple cider- 1/2 cup
• White sugar-3/4 cup
• Ground cinnamon-1/2 tsp
• Ground cloves-1/4 tsp
• Cracker(crushed)-1/2
• White sugar-1/3 cup
• All-purpose flour-3/4 cup
• Butter-6 tbs
• Digestive biscuits-1/2

Method-

• Preheat oven to 220 degrees C.
• In a bowl, mix together 1/2 cup of cold butter with 1 1/2 cups flour and the salt with a fork until it crumbles.Mix in water, a tablesspoon at a time, just until it holds together.Turn it out onto a floured muslin cloth.Pat the dough into a round piece,and roll out into a 10 inch circle.Invert a 9 inch pie dish onto the dough. Flip the dough over, and peel from the muslin cloth:adjust the crust into the plate.
• Combine the raisins, apples, grapefruit peel, orange juice, and apple cider in a saucepan, and bring to a simmer, Stir occasionally, until the apple pieces are soft.Stir in 3/4 cup of sugar, cinnamon, cloves, and half a crushed digestive biscuit.
• Mix together 1/3 cup of sugar, 3/4 cup of flour, six tablespoons of butter, and half a crushed biscuit in a bowl, stirring until the mixture looks like fine crumbs, making the streusel topping.Pour the mince filling into the prepared pie crust, and sprinkle evenly with the streusel topping.
• Bake in the preheated oven for 15 minutes, and reduce oven temperature to 175 degrees C: bake until the topping is lightly browned.Allow to cool before serving.

2.BREAD PUDDING

Ingredients-

• Bread slice-6
• Milk-2 cups
• Buter-2 tbsp
• White sugar-3/4 cup
• Raisins-1/2 cup
• Ground cinnamon-1 tsp
• Eggs (beaten)-4
• Vanilla extract-1 tsp

Method-

• Preheat oven to 175 degrees Celsius.
• Break bread into small pieces and place these in an 8-inch square baking pan.Drizzle melted butter and some raisins over them.
• In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla.Beat until well mixed.Pour over bread, and lightly press down with a fork until the slice are completely covered and soaked in the egg mixture.
• Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

3. APPLE PUDDING

Ingredients-

• Apple or carrot-3 (medium-size)
• Sugar-3 tbsp
• Milk-1 cup
• Salt-1 pinch
• Milk powder(amul spray)-5 tbsp

Method-

• Remove the skin of the apples and cut into small pieces, put them in a deep- bottomed microwave-safe vessel along withmilk and microwave for 5 minutes.Take it out.Mix a pinch of salt and sugar into it and again microwave for 3 minutes.Remove from the microwave.Add milk powder.Mix well and keep inside a freezer to set for 15-20 minutes. serve chilled.

4.MOLTEN CHOCOLATE PUDDING

Ingredients-

• Melted butter-1 1/2 tbsp
• Dark chocolate-200  gm
• Butter-200 gm
• Eggs-4
• Egg yolks-4
• Caster sugar-1/2 cup (115 gm)
• Brandy or vanilla-1 tsp
• All purpose flour
• Cocoa for dusting(optional)-1/2 cup(60 gm)

Method-

• Place six ramequinss or one muffin tin near by
• Place the choolate and butter in a small saucepan and melt over very gentle heat: when the butter melts, you can begin to stir and you'll see cholate melting as well.No need to rick overheating.
• Melt the 1 1/2 tbsp of butter in the microwave and brush butter inside each ramequin.Place the ramequins in the feidge till needed.
• Mean while, place the eggs and yolks and sugar in a mixerbowl and beat the mixture for 8 to 10 minutes until thick and doubled in size:add the brandy or vanilla and the chocolate mixture.Add the flour until combined. Pour the batter into the ramequins and cover them with plastic wrap and freeze,When ready to serve, remove from the freezer and bake in a 180 degree Celsius oven for 20 minutes or until puffed up.

5.MILK PUDDING

Ingredients-

• Cow's milk -1/4 litres
• Sugar-2 tbsp
• Custard powder-2 tbsp
• Egg-1
• A pinch of cardamom powder
• Saffron-1 pinch

Method-

• Boil the milk until it thickens.Mix the cardamom and custard powder in a bowl.Beat the egg separately. Mix warm water to the powders and then add the beaten egg sugar and the boiled thick milk to it and add 1 pich of saffron.Grind the mixtureand then microwave it in a well greased casserole for 15 minutes at 80  percent heat. Cool the mixture in the fridge in an hour. before serving decorate the pudding with chopped dry fruits.

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22:52

1.mixed fruit custard



Ingredients-

• Vanilla-flavoured custard powder-2 tbsp
• Milk-500ml
• Sugar-50 gm
• Mixed fruit-Strawberry, banana, apple, pineapple, papaya, musk, melon, pomegranate, pear, grapes etc

Method-

• Mix the custard powder with 3 tbsp of warm milk to form a smooth paste without any lumps. Your custard paste is ready. Now boil 2 1/2 cups of milk and add sugar to it. Add the custard paste to the milk and cook, stirring continuously,until it becomes thick.Cool this mixture till it comes to room temperature and then refrigerate it.It will turn thicker.Before serving, arrange the fruits in a bowl or cup and pour cold custard on top of it. Serve chilled.

2.MANGO BASIL CUSTARD

Ingredients-

• 84 ml egg yolks (roughly 2 egg yolks)
• 10 gm unsalted butterr
• 350 ml fresh cream
• 63 gm castor sugar
• 6 gm gelatin powder
• 5 gm vanilla bean
• 20 gm fresh basil
• 6 gm basil chipped
• diced mango for garnish / you can also use pineapple

Method-

• In a clean and sanitized saucepan cook basil with butter and cream to infuse.Strain mixture and cook with egg yolks and sugar together.Add hydrated gelatin and cool immediately in an ice bath.Lastly,add the chopped Thai basil,let it cool,and then chill it in a clean container.Once chilled serve it with fresh basil and diced mango pieces.

3.SITAPHAL (CUSTARD APPLE) BASUNDI

Ingredients-

• Full fat milk- 1 litre and 1/2 cup
• Ripe custard apples-4 (big ones)
• Elaichi powder- 1/4 tsp
• Castor- 3/4 cup

Method-

• Boil a litre milk reduce it to half and keep it aside. Now the ripe custard apples, scoop the pulp with seeds and boil in 1/2 cup milk for 5 minutes, rubb the pulp with hand seperating it from the seeds, Now mix the pulp with the condensed milk. Boil them together fpr 10 minutes on a low flame. Remove from flame: add castor sugar and elaichi powder. Mix well and cool.Serve chilled.

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02:09

1.ORANGE-FLAVOURED MINI RASGULLAS IN VANILLA ICE CREAM

Ingredients-

• Vanilla ice cream-4 scoops
• Mini rasgullas (drained)-8-10
• Orange juice-4 tbsp
• One drop yellow food colour
• Sugar powder-1 tsp

Method-

• In a bowl, combine orange juice, food colour and powder sugar.Soak the mini rasgullas in this syrup for an hour.With a beater,whisk vanilla ice cream and fold-in the soaked rasgullas. Add a little orange syrup to the mixture. Pour this into glass jars and return it to the freezer for two hours.Garnish with leftover rasgullas and serve cold.

2.FRIED ICE CREAM

Ingredients-

• 2 eggs white
• A cup of crushed cornflakes(plain variety)
• 50 gm corn flour
• Oil for frying
• Whipped cream and cherry to garnish

Method-

• Best the egg whites and keep aside.Dip the ice cream scoop in the egg white and roll in the corn flour,them dip the roll back into the egg white and coat it with crushed corn flakes.
• Keep it in the deep freez er till hard.Remove from the freezer and dip the rolls again in the egg white and roll in the corn flakes till it is properly coated with it.
• Then fry the oated ice cream in the hot oil for a minute and serve immediately.
• Garnish with whipped cream and cherry.

3.SUNNY DAY HARMONY ICE-CREAM

Ingredients-

• Plum cake- slices
• cadbury gems-1 packet
• Vermicelli kheer with mango pulp-2 tbsp
• Fresh fruits cut into pieces
• Vanilla ice-cream
• Rose syrup-1 tsp

Method-

• Put a slice of pium cake at the base of a frozen glass.Add over it 1 tbsp of frozen vermicelli kheer with mango pulp.Over it add 1 packet of cadbury gems.Again put a slice of plum cake over it and press it down properly. Again add 1 tbsp of frozen vermicelli kheer with mango pulp to it.Now add pieces of fresh fruits over it.
• Top it with scoops of vanilla ice-cream.Pour a tsp of rose syrup over it and Freeze and serve.

4. KULFI

Ingredients-

• Buffalo milk-1 litre
• Condensed milk-1 tin
• Corn flour-2 tbs
• Cardamom-3 crushed
• Almond, pista-1 tbs crushed
• Kesar (dissolved in milk)-1 tbs

Method-

• Dissolve corn flour in 1/4 portion of the milk and boil the remaining .Add condensed milk while stirring continuously.
• Add the crushed ingredients and the 1/4 milk  mixed after one boil. Keep simmering till the 1 litre milk becomes 1/2 litre. And stir well
• Take it off the stove and after 10 minutes pour it in kulfi moulds and refrigerate for a day.

5.MICROWAVE COFFEE CAKE WITH VANILLA MASCARPONE AND STRAWBERRIES

Ingredients-

• Egg-1
• Butter-1 tbsp
• powder sugar-4 tbsp
• Baking powder-1/4 tsp
• Instant coffee powder-1 tsp
• Mascarpone cheese-3 tbsp
• Extract of 1 vanilla bean (or 1/2 tsp vanilla extract)
• Strawberries (quartered)-4 to 5
• Spring of mint for garnish

Method-

• In a mixing bowl, add butter and coffee and microwave until the butter melts. Allow it to cool slightly. Now add three spoons of powdered sugar and egg to the mix and blend until creamy. In a separate bowl, sieve flour and baking powder and fold it into egg mixture. Pour this batter into two medium sized jars and microwave for a minute. Meanwhile, combine mascarpone heese, vnilla, and leftover powder sugar. To assemble the dessert, spoon the sweetened mascarpone on the cooked cake layer. Top with the chopped strawberries and garnish with a spring of mint. Serve chilled.

6.Tender Coconut Kulfi

Ingredients-

• Flesh (malai) of 2 tender coconuts
• Coconut powder 1/2 cup
• Milk 1 litre
• Sugar 1/2 cup
• Pistachios chopped 2 tablespoons

Method-

• Heat milk in a non-stick pan. When it comes to a boil, reduce heat and simmer till it reduces to ⅓ its original quantity (approximately 330 ml).
• Add sugar and coconut powder and mix well. Cook for 2-3 minutes.
• Add pistachios. Finely chop coconut flesh and add to the milk and mix well. Cook for 1-2 minutes.
• Pour the mixture into kulfi moulds and place in the freezer to set overnight.
• Remove from moulds and serve.

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01:51

  1.KHANDVI

Ingredients-

• Besan-1 cup
• Butter milk-2 1/2 cup
• Wheat flour-2 tsp
• oil-2 tbs
• Ginger chilli paste-1 tsp
• Turmeric powder-1/4th tsp
• Mustard seed-1/2 tsp
• jeera-1/2 tsp
• A pinch of heeng
• Few curry leaves
• Salt to taste
• Coriander and greated coconut for garnishing

Method-

• Mix buttermilk,Besan,ginger chilly paste, Turmeric, Asafetida and salt in a thick bottom vessel.Heat and stir continuously.Till the mixture becomes thick.Spread it on a thali.Cut in into one inch strips and roll it in a kadai heat oil
• Add mustard and jeera. And when it splits add curry leaves and spread it on all the rolls.Garnish with fresh greated coconutsand coriander.

2.ALOO WADI

Ingredients-

• Arbi leaves(With black stem)-10-12
• Besan-3 cups
• Tamarind pulp-2 tbsp
• Jaggery-3 tbsp
• Coriander powder-1 tbsp
• Cumin powder-1 tbsp
• Chilli powder-1 tbsp
• Turmeric-1/2 tbsp
• Garam masala powder-1/2 tbsp
• Garlic ginger paste-1 tbsp
• Baking soda- 1/4 tbsp
• Seasame seeds- 1 tbsp
• Khus khus(poppy seeds)-1 tbsp
• Salt to taste

Method-

• Clean the arbi leaves and wipe  them dry.Turn the leaf upside down. Carefully remove the veins and roll a rolling pin over the leaf to flatten the remining veins. Mix all the other ingredients into a thick batter which you can spread on the leaf Apply this  batter over the leaf.Place another leaf in reverse then that of the first leaf. Apply the batter again.Keep adding leaves. you can add up to 5-6 leaves.
• Now carefully fold the sides of the leaves inside.Then start rolling the leaves from bottom till the center.The roll from the top end again till center and place the tips one above the other.Now you have one tight roll.Tie up the with thread to secure it.
• Now steam the roll for 15-20 minutes.Allow to cool.Cut into thin slices about 1 cm thick.Heat a tawa. Add some oil.When oil is hot add sesame seeds.When they begin to splutter.Add the slices of aloo wadi. Shallow fry till golden brown.Garnish with khus khus seeds.Serve hot.

3.MUNG-CHAKLI

Ingredients-

• Moong dal-1 bowl
• Maida(refined flour)-2 bowl
• Cumin-coriander powder-1 tbsp
• Red chilli powder-1 tbsp
• Turmeric-1/2 tsp
• Ajawin-1/2 tsp
• Til-1 tsp
• Salt,according to taste
• Oil for deep frying

Method-

• Take a muslin cloth and tie maida in it tightly.Keep it inside a pressure cooker container and cook it(with water at the base)till the cooker emits three whisties.Take it out and cool it.Then boil moong dal in the cooker for four whisties and soften it.Take maida.mash it with hand and then sieve it.Mix all apices and moong dal with the maida.Knead it to make fine dough.Make small balls out it,shape them into chaklis and deep fry. 

4.SUKHDI 

                                                                                        

Ingredients-

• Wheat flour-1cup
• Jaggery-3/4th cup
• Ghee-3/4th cup
• Almond and cashew for garnishing

Method-

• Heat ghee in a thick bottom vessel.Add wheat flour and stir till it becomes light brown.cool it.
• when it is warm.add the jaggery and mix it well.Spread it on a ghee greased tray.Cut it in diamond shape and decorate with almond and cashew.

5.RAWA DHOKLA (SWEET)

Ingredients-

• Rawa or suji-2 cups
• Fresh curd-1 cup
• Salt-As per taste
• Eno-1 sachet
• Sugar-2 tbsp
• Oil-1 tsp
• Mustard seeds-A few
• Cumin seeds-A few
• Curry leaves- A few
• Sesame seeds-A few
• Hing-A pinch
• Greated coconut(for garnishing)
• Coriander leaves(for garnishing)

Method-

• Mix all the ingredients well.Make a batter after adding a little water and keep it for 20 minutes.Grease a flat- bottomed Borosil container.Pour the mixture into it.Take a small pan. Heat the oil for one-and-a-half minutes.Add the mustard,cumin and sesame seeds,the curry leaves,and hing, and microwave for another minute.Sprinkle this seasoning on top of the dhokla. Decorate with grated coconut and coriander leaves. Cut into pieces and serve with green chutney.

6.DAL BAATI

Ingredients-

For the dal-

• Channa dal-1/3 cup
• Tuvar dal-1/3 cup
• Moong dal (green)-1/3 cup
• Urad dal-1 tbsp
• Whole green moong-1 tbsp
• Red chilli powder-2 tbp
• Coriander powder-2 tsp
• Garam masala-1/2 tsp
• Mustard seeds-1/2 tsp
• Jeera-1/2 tsp
• Amchur powder-1 1/2 tsp
• Heeng (asafetida)-1/4 tsp
• Green chillies-2
• Ghee-2 tbsp
• Tomatoes-2 grated
• salt to taste

For the Baatis-

• Whole wheat flour-3 cups
• Besan-2 tbsp
• Thick malai-1/2 cup
• Ghee-1/2 cup
• Milk-1/2 cup
• Dahi-1 tbsp
• Salt to taste

Method-

• Clean and wash the dals. Pressure cook for 3 to 4 whistles or till cooked. Add salt and turmeric powder while cooking.In a kadai heat ghee and add mustard seeds, cumin seeds, heeng and green chillies, Add the greated tomatoes, coriander, garam masala, chillies and amchur powder and salt. Simmer for 3 to 4 minutes then add the dal to it Adjust the consistency and sprinkle coriander leaves on it before serving.

For the baatis-

• Mix all the ingredients and knead into a firm dough. Keep aside for half an hour. Now form into round shapes and flatten the centre using your thump. Preheat your gas tandoor oven and place the baatis in it. Cook for 20 minutes on low flame, then turn the other side. Before serving dip them into hot melted ghee.

7. CHURMA

 

 Ingredients-

• Baatis-4
• Hot melted ghee-1/2 cup
• Almond and cashewnuts-7 to 8
• Cardamom powder-1/4 tsp
• Powdered sugar-1 to 3/4 cup

Method-

• Grind the baatis in a blender into a fine powder. Add the rest of the ingredients and mix well. Add ghee and form into laddoos.

8.DAHI KE GATTEY

Ingredients-

• Besan-2 cups
• Crushed green chilli-1
• Crushed garlic- 2 to 3 pieces
• Ajwain-1/2 tsp
• Amchur powder-1/2 tsp
• Red chilli powder-1/2 tsp
• Turmeric powder-1/4 tsp
• Coriander powder-1/2 tsp
• Jeera-1/4 tsp
• Sugar-2 pinches
• Oil-3 tsp
• Salt to taste

For the gravy-

• Curd-1 1/2 cup
• Water-1 cup
• Oil-1 tbs
• Green chillies-2
• Mustard seeds-1/2 tsp
• Jeera-1/2 tsp
• A pinch of heeng (asafoetida)
• Turmeric powder-1/4 tsp
• Red chilli powder-1/4 tsp
• Coriander powder-1/2 tsp
• Salt to taste

Method-

For the gattes-

• Combine the besan, chillie garlic, ajwain, amchur powder, red chillie powder, turmeric powder, coriander powder, jeera, sugar, Oil and salt, Mix well and knead into a stiff dough. Now divide the dough into small banana like sticks and cook in boiling water for about 15 minutes. Drain all the water aside, cool and cut into 1/2 inch rounds, preserving the remaining water.

For the gravy-

• Heat oil in a pan, add the hing, mustard seeds, jeera, green chillie, turmeric powder, red chillie powder and coriander powder. Add the gattes, mix well and simmer it for 10 minutes. Then add the ground curd and preserved water in which the gattes have been boiled. Being to a boil for 2 to 3 minutes and serve hot with coriander leaves sprinkled on top.

9.OATS DHOKLA

Ingredients-

• Oats Flour 50 grams

• Gram Flour 200 grams

• Yogurt 1 cup

• Sugar 1 tablespoon

• Baking soda 1½ teaspoon

• Citric acid 1½ teaspoon

• Rice bran oil 5-6 tbsps

• Asafoetida ½ teaspoon

• Mustard seeds 1½ teaspoon

• Green chillies Chopped 3-4

• Curry leaves 16-20

• Sugar 4 tablespoon

Method-

• Put gram flour, oats flour, yogurt, sugar, baking soda and citric acid in a bowl, add sufficient water and mix till smooth.
• Add 3-4 tbsps rice bran oil and mix.
• Heat sufficient water in a steamer.
• Grease the dhokla plates with a little oil. Pour the batter into the plates and fit them into the stand.
• Keep the stand in the steamer and steam for 15-20 minutes. Take the stand out and remove the plates. Cut the dhokla into squares but do not separate them.
• Heat oil in a non-stick pan, add asafoetida, mustard seeds and green chillies and saute till the seeds splutter. Add curry leaves and pour this mixture over the dhokla in each plate.
• In the same pan, cook sugar with ½ cup water till sugar melts. Pour the syrup over the dhoklaand set aside till the syrup is completely absorbed.
• Separate the dhokla squares and serve.

             

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19:33