Banana Pudding with Cookies,

Banana Pudding with Cookies

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INGREDIENTS

1 cup white sugar
1/4 cup cornstarch
1 egg, beaten
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 teaspoons vanilla extract
1 (12 ounce) package vanilla wafers
4 banana, sliced

INSTRUCTIONS

• In a saucepan over medium heat, combine the sugar, cornstarch, egg, evaporated milk and regular milk.
• Mix together well and stir until thick. Remove from heat; add vanilla and mix well.
• In a large bowl or casserole dish, arrange a layer of cookies.
• Pour pudding mixture over cookies and top with a layer of sliced bananas. Refrigerate until chilled.

Source: http://allrecipes.com/
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Cheese cake

Cheese cake

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INGREDIENTS

15 graham crackers, crushed
2 tablespoons butter, melted
Salted and Unsalted Butter 1-lb
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

INSTRUCTIONS: 

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
• In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
• In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
• Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

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Karachi Halwa

Karachi Halwa

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INGREDIENTS

Cornflour/ corn starch 1 1/4 cup
Sugar 2 cups
Lemon juice 1 teaspoon
Orange essence 1-2 drops
Ghee 100 grams
Rose water a few drops
Almonds finely chopped 10-12
Pistachios finely chopped 10-12

INSTRUCTIONS

• Dissolve cornflour in three fourth cup of water. Grease a tray.
• Mix sugar with one cup of water and bring it to a boil. Add lemon juice, bring it to a boil again and then remove scum. Add edible orange colour and mix.
• Reduce heat to medium, add a little cornflour mixture and stir continuously. When it boils add a little cornflour mixture again. Continue the same process until all the cornflour mixture is used up. 
• Cook till mixture is thickened and starts sticking. Reduce heat to low. Add a little melted ghee to it and mix well. When ghee is absorbed, add a little more and let it absorb. Continue till all the ghee is used up.
• Take one teaspoon of mixture onto a plate, cool it and if it does not stick to the plate, remove pan from heat. Add rose water, mix well and then spread it on a greased tray.
• Sprinkle chopped almonds and pistachios on top. Cut into desired size and shape. Serve when cool.

Source: Sanjeevkapoor
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Apple Strudel

Apple Strudel

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INGREDIENTS

1/4 cup bourbon or apple juice
1/2 cup golden raisins
2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
1/2 lemon, juiced
1 tablespoon lemon zest, finely chopped
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup crushed shortbread cookies
1/4 cup chopped pecans
2 tablespoons butter, cut into pieces
5 sheets phyllo dough from 1 pound package of frozen dough
2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
1 tablespoon granulated sugar
Confectioners' sugar
Caramel sauce, purchased

Glaze:
2 cups confectioners' sugar
3 1/2 tablespoons milk

INSTRUCTIONS

For the Strudel:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.
• Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl. 
• Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.
• Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.
• Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Pass warm caramel sauce, to drizzle over the strudel.

For the Glaze:

• Mix ingredients thoroughly.

Source: foodnetwork.com
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Pineapple Barfi

Pineapple Barfi

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INGREDIENTS

1/2 cup pineapple puree, see below
1/2 cup sugar
3/4 cup powdered cashewnuts (kaju)
1/4 tsp. cardamom (elaichi) powder
A few saffron (kesar) strands
Other ingredients
Ghee for greasing
For the garnish
Pistachio slivers

INSTRUCTIONS

• Combine the pineapple puree and sugar in a pan and cook on a very slow flame till the sugar has dissolved while stirring continuously.
• Add the cashewnuts, cardamom powder and saffron. Continue cooking till the mixture leaves the sides of the pan, while stirring continuously. This will take approximately 5 to 7 minutes. If the katli is very sticky, cook for a further 2 to 3 minutes.
• Pour the mixture onto a greased surface. Roll out into a 100 mm. x 100 mm. (4" x 4") square.
• Decorate with the slivered pistachios and cut into 25 mm. x 25 mm. (1" x 1") squares. Allow it to cool completely.

Source: Tarla Dalal
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Green tea Cheese Cake

Green tea Cheese Cake

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INGREDIENTS
1 cup (generous) ground shortbread cookies (about 6 ounces)
2 8-ounce packages cream cheese, room temperature (do not use whipped or "light" products)
1/2 cup (packed) fromage blanc*
3/4 cup plus 2 tablespoons sugar
4 large eggs
2 teaspoons Japanese green tea powder** or 2 teaspoons finely ground green tea from about 4 tea bags Tisane
2 1/2-pint containers fresh red raspberries
2 1/2-pint containers fresh golden raspberries
1 bunch fresh mint
Boiling water

INSTRUCTIONS

For Cake:

• Preheat oven to 325°F. Press cookie crumbs firmly onto bottom (not sides) of 8-inch-diameter spring form pan. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Using electric mixer, beat cream cheese, fromage blanc, and sugar in large bowl until smooth. Add eggs 1 at a time, beating until incorporated after each addition. Beat in green tea powder until smooth. Pour batter over prepared crust in pan. Place cake in roasting pan; add enough hot water to roasting pan to come halfway up sides of springform pan.
• Bake cake until set but center moves very slightly when pan is gently shaken, about 1 hour. Remove cake from roasting pan; cool 1 hour at room temperature. Refrigerate uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.)

For tisane:

• Place 5 raspberries (mix of red and golden) and 3 mint leaves in each of 8 heatproof glasses. Fill glasses with boiling water; let steep 5 minutes.
• Cut around pan sides to loosen cake; remove sides. Place cake on platter. Garnish cake with some raspberries. Cut cake into wedges. Serve each piece with a few raspberries and a glass of tisane.

Source: epicurious.com
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Caramel Pudding

Caramel Pudding

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INGREDIENTS:

1.      75 gm grain sugar

2.      75 ml cold water

3.      2 eggs

4.      2 egg yolks

5.      450 ml milk

6.      1 Tbsp. castor sugar

                        

1 tsp vanilla essence

INSTRUCTIONS:

• Beat the eggs and egg yolks together with vanilla essence.
• Add milk while stirring.
• Strain the mixture.
• Dissolve sugar and water together until caramelized. 
• Line serving dish with the caramel. 
• Pour the custard over the caramel. Cover with foil. 
• Place some water in a pressure cooker (enough for it to last the length of your cooking time).
• Now place something like a katori in it and then a perforated metal plate (cookers usually have them).
• Over this place the pudding to be steamed.
• The plate should be above the water, not touching it. Seal the pressure cooker and cook without the pressure for about 20 minutes.
• Take the pudding out of the cooker, turn upside down into a dish and serve.

Source: food.ndtv

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Danadar

Danadar

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Ingredients:

 Cottage cheese - 500 gm.

Semolina - 300 gm.

Wheat flour - 200 gm.

Sugar - 1 Kg.

Clarified butter - 500 gm.

Cardamon powder.

INSTRUCTIONS:

• Mix cheese, flour, semolina and a little sugar thoroughly into a fine mixture.
• Prepare a light sugar syrup.
• Make small balls of the mixture and fry in clarified butter in a low heat till they turns brown.
• Then dip them in the sugar syrup and heat for 8 - 10 minutes.
• Sprinkle some sugar on a tray. Then keep the fried sweets and again sprinkle some sugar and cardamom powder over them.

Source: geocities.ws

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Trifle pudding

Trifle pudding

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INGREDIENTS:

250 grams eggless sponge cake or 1 small eggless sponge cake

2 to 2.5 cups chopped mix fruits

1.5 cups whole milk

3 tbsp custard powder (substitute 3 tbsp corn starch + ½ tsp vanilla extract/essence for custard powder)

3 tbsp warm whole milk

4 tbsp sugar or add as required

4 to 5 tbsp mango puree or juice or any fruit juice or puree/pulp

½ cup 25% to 50% low fat cream

¼ tsp vanilla extract or essence (optional)

INSTRUCTIONS:

• Warm 3 tbsp milk in a microwave or in a small steel bowl on the stove top. Then add 3 tbsp custard powder to the warm milk. Keep this custard powder paste aside.
• Stir and dissolve the custard powder very well in the milk. There should be no lumps.
• In another pan, take 1.5 cups milk. Then add 4 tbsp sugar.
• Stir and heat this milk sugar solution on a low to medium flame. Just bring to a gentle heat and stir so that the sugar dissolves.
• Bring the flame to low. Then add the custard powder paste and stir quickly with a wired whisk, so that no lumps are formed. Keep on stirring till the custard thickens. Usually for trifles,
• Allow the custard to cool at room temperature.
• In another bowl, take ½ cup chilled cream. i used amul cream here. You can use whipping cream or a 25% to 50% low fat cream. Add ¼ tsp vanilla extract.
• With an electric beater or in a stand mixer, whip the cream till you get soft peaks.
• Here the cream has got soft peaks. Keep this whipped cream in the refrigerator. Then slice and chop the fruits. You can use any seasonal fruits. Just avoid citrus fruits and melons.
• Now slice 250 grams or a small block of plain eggless vanilla cake or eggless sponge cake into cubes. Here I used homemade eggless sponge cake.
• Line half a portion of the sponge cubes in a serving bowl. You can also make individual portions of the trifles in bowls or dessert glasses.
• Now spread 2 to 3 tbsp of mango pulp or puree on the cake. This is optional. You can also pour a bit of fruit juice on the sponge layer. But just make sure the sponge does not become soggy. If you are using mangoes, in the fruit layer, then no need to add the mango pulp.
• Now layer half of the chopped mixed fruits. Here we used apples, bananas and fresh figs. you can use berries too.
• Also added some pomegranate arils.
• Spread half of the custard in a layer.
• Remove the whipped cream from the fridge and make a layer of the cream.
• Again repeat all the layers, starting with some more eggless sponge cubes.
• Then add the mango puree and another layer of mix fruits.
• Make the custard layer again. Then lastly make whipped cream layer again.
• Make the top cream layer even with a spatula and start to decorate the top layer. You can use fruits, berries or even chocolate shavings to decorate the top layer with fruits.
• Cover with a foil or lid and keep the trifle pudding in the fridge to set for 4 to 5 hours or overnight.
• Serve the chilled trifle pudding as a dessert.

Source: Vegrecipesofindia

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Moong Dal Halwa

Moong Dal Halwa.

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INGREDIENTS:

1 cup moong dal/spilt husked yellow mung lentils

9 to 10 tbsp ghee/clarified butter

4 cardamoms, husked and powdered in a mortar-pestle or ¼ to ⅓ tsp cardamom powder

10-12 unsalted pistachios, sliced or chopped or 10-12 blanched almonds, sliced

1 tbsp golden raisins

to be mixed together:

1 cup full fat whole milk

2 cups water

1 or 1.25 cups organic unrefined cane sugar or regular sugar * check notes.

INSTRUCTIONS:

• Soak the moong dal or mung lentils, in enough water overnight or for 4 to 5 hours.
• Drain and then grind the moong dal to a smooth paste with ¼ or ⅓ cup water.
• Melt ghee in a nonstick pan. Add the ground moong dal. Stir well
• Keep on stirring the halwa on a low to medium flame. The halwa has the raw aroma of the moong lentils and it should go away completely before you start with the next step. So till then you have to stir and cook the halwa. The halwa first is pasty, then starts getting lumpy and then starts breaking down and getting separated with the fat releasing from the sides. Break the lumps while stirring.
• Meanwhile when the halwa is cooking, in another pan or kadai, take milk, water and sugar. Keep this pan on the stove top and stir so that the sugar dissolves. On a low or medium flame, heat this milk-water-sugar mixture till it comes to a boil.
• The moong dal mixture should reach a granular consistency before you add the hot milk mixture. You should get a fried aroma from the mung lentils and the color should become a light golden. The fat also should get separated.
• When the milk mixture comes to a boil, add it to the fried mung lentils.
• The mixture sizzles, so be careful while adding the hot milk and water mixture.
• Stir well. Simmer and cook stirring often.
• The liquid should get absorbed and once again you will see the ghee getting separated.
• Lastly add cardamom powder, chopped pistachios and raisins.
• Serve moong dal halwa hot. You can also garnish with some pistachios and serve.

Source: vegrecipesofindia.com

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Malpua

Malpua

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INGREDIENTS:

For malpua batter:

1 cup all-purpose flour/maida, 125 grams

1 tsp fennel seeds/saunf, kept whole or crushed

3 to 4 cardamoms/elaichi, crushed or ⅓ tsp cardamom powder

3 pinches baking soda or ⅛ tsp baking soda

½ cup water, 125 ml or add as required

3 tbsp khoya/mawa/evaporated milk, about 50 grams or 3 tbsp whole milk powder

3 tbsp curd/yogurt/dahi

3 tbsp ghee/clarified butter for frying

For sugar syrup:

½ cup sugar

¼ cup water

For rabdi:

1.25 litres milk, 5 cups

2.5 to 3 tbsp sugar or add as required

5 to 6 cardamoms, crushed or ½ tsp cardamom powder

2 pinches of saffron strands/kesar

1 tsp rose water or kewra water

2 tbsp almonds and 2 tbsp pistachios, blanched and sliced

INSTRUCTIONS:

Prepping up the batter and dry fruits:

• In a mixing bowl take 1 cup all-purpose flour, 1 tsp fennel seeds, 3 to 4 cardamoms, crushed or ⅓ tsp cardamom powder. Mix the dry ingredients well.
• Add 3 tbsp khoya and 3 tbsp curd/yogurt. Please use fresh yogurt. Instead of khoya you can also use milk powder.
• Add ½ cup water and begin to stir to a thick flowing batter without lumps.
• Allow the batter to rest for 30 minutes.
• Meanwhile when the batter is resting blanch the almonds and pistachios in hot water. Keep them soaked in hot water for 20 to 30 minutes. Then peel and slice them. Keep aside.

Preparing sugar syrup:

• Also heat ½ cup sugar and ¼ cup water. On a low flame simmer this mixture. Also stir well so that the sugar melts.
• You need to have a ½ inch string or 1 string consistency in the sugar syrup. If you cannot achieve these string consistencies than just make a sticky syrup. The sugar needs to be kept warm. For this keep the sugar syrup on a hot water bath so that it stays warm throughout and does not crystallize. Meaning keep the sugar syrup pan on a bowl or another pan filled with hot water. The hot water should touch the base of the pan containing the sugar syrup.
• Heat ghee in a pan or griddle.
• When the ghee is heating up add 3 pinches soda or ⅛ tsp baking soda to the malpua batter.
• Mix very well.
• Lower the flame. Take 2 tbsp to 3 tbsp of the batter and gently pour it on the hot ghee. Spread the batter lightly with the back of the spoon. Make 2 to 4 malpuas depending on the size of the pan.
• Fry on a low to medium till crisp and golden flipping the malpuas a couple of times.
• Drain them on paper towels.
• Then immediately place them in the warm sugar syrup. Gently coat the malpuas with the sugar syrup with a spoon or small tongs.
• Immediately remove them and place them in a serving tray or plate. Prepare all malpuas this way and coat them with the sugar syrup.
• Pour some rabri on top. Garnish with the chopped almonds and pistachios. Serve the malpua with rabdi hot. You can also just serve the malpuas coated with the sugar syrup and garnished with the dry fruits.

Preparing the rabri or sweet creamy thickened milk:

• In a broad thick bottomed pan or sauce pan or a kadai take 1.25 litres of full fat whole milk and bring it first to boil.
• Lower the flame and continue to simmer the milk. Stir at intervals.
• Bring the clotted cream/malai which forms on top of the milk to the sides of the pan. Also keep on scraping the dried milk from the sides and add them back to the milk.
• Do stir and scrape often so that the milk does not get browned or burnt from the bottom as well as the sides.
• Keep on simmering, stirring, removing the clotted cream and scraping.
• Switch off when the milk has reduced and become thickened.
• Add sugar. Stir well so that the sugar dissolves.
• Next add crushed saffron or saffron powder along with kewra water (pandanus water) or rose water. Add the sliced almonds and pistachios.
• It will take about 1 hour for the milk to thicken on a low flame.
• Remove the rabri in a bowl and serve it later with the malpuas. Refrigerate if not using it immediately.

Source: vegrecipiesofindia

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Choori

Choori

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INGREDIENTS:

1 cup flour

2-3 tbsp sugar as per taste

1 to 2  tbsp pure ghee for shallow frying

INSTRUCTIONS:

• Sieve flour and knead dough using as much water as required to make a soft dough like you make for chapati.
• Keep the dough aside to rest for 5 minutes then make divide it into two or three parts and roll each part into a ball.
• Roll out each portion into 5" diameter round and brush with melted ghee.
• Fold into half. Brush again with melted ghee and fold again.
• Roll out again and cook on a tava (griddle) on both the sides using ghee and pressing it with the help of a spetula till it becomes crisp and brown in color from both the sides.
• Repeat the process with the remaining dough to make more paranthas.
• Now tear these paranthas roughly with your hands and coarsely grind them in a mortar or in a mixer.
• Take it out in a bowl and mix sugar in it.
• Add pure ghee as much as you want and serve hot.

Source: paakvidhi.com

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Malai Lodoo

Malai Lodoo

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INGREDIENTS:

4 cups full fat milk, 1 litre

2.5 tbsp lemon juice or add as required

3 tbsp sugar, powdered or 5 tbsp powdered sugar

½ tsp cardamom powder

1 tsp rose water (optional)

A pinch of saffron strands/kesar

4 to 5 almonds, sliced or chopped for garnish

INSTRUCTIONS:

• Add 1 litre (4 cups) full fat milk in a thick bottomed pan.
• On a low to medium flame simmer the milk till it comes to a boil.
• Now add lemon juice to the milk in parts. First add 1 tbsp and stir. If the milk curdles, then no need to add more lemon juice. If the milk does not curdle, then add ½ to 1 tbsp more and stir again.
• The entire milk should curdle. Depending on the quality of milk you may need to add more or less. Keep the lemon juice ready with you.
• After the milk has curdled simmer for 2 minutes more.
• Then strain the whey and just keep ⅓ portion of the whey with the coagulated milk solids.
• On a low flame keep on simmering the mixture. Stir at intervals.
• Meanwhile, take 3 tbsp sugar in a small grinder.
• Grind to a fine powder.
• Simmer till all all the whey dries up. Switch off the flame.
• Then add ½ tsp cardamom powder, a few strands of saffron and rose water.
• Mix well and allow the mixture to cool completely.
• Slice or chop 4 to 5 almonds.
• Add the powdered sugar. Mix well.
• Spread a bit of ghee in your palms. Take a small or medium portion and shape into ladoos.
• Place the ladoos or small muffin liners or doilies.
• Garnish with sliced almonds.
• Keep in a box and refrigerate for a few hours.
• Serve malai ladoo as a sweet.

Source: vegrecipesofindia

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Faluda Kulfi

Faluda Kulfi 

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INGREDIENTS:

Falooda 1 cupMilk 1 1/2 litresSugar 1 cupMilk solids (khoya) grated200 gramsRose syrup 2 tablespoonsMixed nuts chopped2 tablespoons

INSTRUCTIONS:

• Boil milk in a heavy bottomed pan, reduce heat and simmer till it reduces to one third of the original quantity. Add sugar and grated khoya and simmer till sugar completely dissolves.
• Keep earthenware moulds ready. When the rabdi cools, pour into the moulds and keep in the deep freezer to set. Remove when set and unmould.
• Put some water on the outside of the moulds, it will help to unmould easily. Slice the kulfi and place on a plate. Top it with a portion of falooda.
• Put some rose syrup over the falooda in a design. Sprinkle some chopped nuts and serve immediately. Repeat for the remaining kulfis.

Source: Sanjeevkapoor

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Baked Chocolate Doughnuts

Baked Chocolate Doughnuts 

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INGREDIENTS:

1 cup (125g) all-purpose flour (careful not to over measure)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground nutmeg (gives them that "bakery donut" taste)

1 large egg

1/3 cup (65g) packed light brown sugar

1/4 cup (60ml) milk1

1/4 cup (60g) Greek yogurt2

2 Tablespoons (30g) unsalted butter, melted

1 and 1/2 teaspoons vanilla extract

CHOCOLATE GLAZE

1/2 cup (90g) semi-sweet chocolate chips

2 Tablespoons (30g) unsalted butter

2 teaspoons light corn syrup

2 teaspoons water

rainbow sprinkles

INSTRUCTIONS:

• Preheat the oven to 350°F (177°C). Spray a donut pan with non-stick spray. Set aside.
• Make the donuts: Whisk the flour, baking powder, baking soda, and nutmeg together in a medium bowl. Set aside.
• Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick.
• Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease, as pictured and explained in detail above. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full.
• Bake for 9–10 minutes or until the edges are lightly browned. Remove from the pan and bake the remaining donut batter. Allow the donuts to slightly cool before glazing.
• Make the chocolate glaze: Place the chocolate chips, butter, corn syrup, and water in a medium bowl. Melt in 20 second increments int he microwave, stirring after each time, until completely melted and smooth. Dip the tops of the donuts into the chocolate glaze and then cover with sprinkles. I simply poured the sprinkles into a deep bowl and dipped the tops of the donuts into it. You'll likely have leftover ganache. It's great on ice cream!
• Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.
• Make ahead tip: You can freeze the unfrosted donuts for up to 2 months. Thaw overnight in the refrigerator, warm up to your liking in the microwave, and top with glaze.

Source: sallysbakingaddiction

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