Thursday, October 15, 2009

Fruit and semiya/vermicelli sweet

2 cups Semiya/vermicelli
1/2 cup sugar
2tsp melted butter
half can condensed milk
petals of 1 rose
7-8 seedless grapes, cut into half
half apple pieces.

  • fry semiya in butter until  red in a shallow pan. por water in the same pan to cover semiya, boil semiya soft and water is evoperated.

  • melt sugar in water, add rose petals, apple and grapes pieces. boil to a little thick syrup

  • warm condensed milk.

  • in a serving dish, spread half of the condensed milk. layer half of the semiya over condensed milk. pour half of the syrup. repeat the layers. serve warm.
Saw this recipe in a tv show, couldnt find it anywhere on the internet.

Monday, September 14, 2009

Mango Kulfi

8 oz light condensed milk
8 oz mango pulp
8 oz evaporated milk
8 oz whipped cream
1tsp cardomom powder
Combine evaporated milk, condensed milk, and whipped cream in a mixing bowl.
Use a hand blender to blend them, followed by mango pulp and finely ground cardamom powder. Freeze the mixture overnight and serve.

Tuesday, August 25, 2009

Triple Berry Trifle

1 cup sour cream
1 3/4 cups milk
1 instant pudding and pie filling
1 teaspoon grated lemon peel (optional)
1(10-inch) angelfood cake, torn into bite-size pieces
2 pints strawbwrries, sliced
1 pint blue berries
1 pint raspberries
8oz frozen whipping cream, thawed
Place sour cream in large bowl; gradually stir in milk with wire whisk until smooth. Continue stirring, gradually adding pudding and lemon peel, until well mixed and thickened Layer half of cake pieces, 1 1/2 cups berries and half of pudding mixture in 2-quart serving bowl . Repeat layers. cover with whipped cream.Arrange remaining berries on top. Cover; refrigerate at least 2 hours.

Thursday, August 20, 2009

Eggless Chocolate Cake

1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water
2 tsp vanilla extract
2 tsp vinegar
1/2 cup semi-sweet chocolate chips
Preheat oven to 375°F.
spray two 8 inch round cake pans with oil.
Combine dry ingredients. Mix all the wet ingredients in a small bowl, combine remaining ingredients leaving out the vinegar until the final step.
Combine wet and dry ingredients, stirring together until well combined. Stir in the vinegar and 1/2 cup semi-sweet chocolate chips rapidly and immediately pour into pans and place pans into preheated oven and bake for 25 to 30 minutes.
Icing: instant chocolate icing, heat for 1 mnt in microwave, stir and pour over the cake.

Monday, June 1, 2009

Tawa Dil Pasand

melted butter to fry.
All purpose flour (Maida)- 1cups
melted butter  - 2 tsps
1/4 teaspoon  salt

Grated coconut - 2 cups
sugar - 1 and 1/2 cup
cardamom powder - 1/2tsp

Mix flour, butter, salt and add water to make poori dough. cover and keep aside for 1hr.

In a pan, mix coconut and sugar. cook in medium flame, keep mixing until the coconut leaves the edges. (rasins and crushed nuts can also be added to coconut). add cardamom powder. cool and make into balls.

Roll out the poori. cover a coconut ball  and roll again.

fry both sides on a tawa with 1/2 tsp of butter

Banana Raisin Cake

2 cups sugar
1cup oil
4 eggs
3 cups flour
1/2 cup raisins
2 tsp baking soda
4 soft, ripe bananas, mashed

mix sugar and oil; add eggs, flour, soda, bananas, and raisins. Pour banana bread batter into greased and floured 9x13 pan; bake at 325° for about 1 hour

Lemon cake

3 cup sugar
3 cup flour
3 sticks butter, room temperature
6 eggs
1 tsp grated lemon peel
1 cup milk
2 tsp. vanilla
For Filling:
Lemon Instant pudding
Frosting and decorating:
Instant icing
lemon slices
First cream butter and sugar. Then add all other ingredients. Preheat oven to 350 degrees. Grease tube pan. Pour mixture into two 9x13 greased pans. Bake at 325 degrees for about 1 hour or until done ( insert toothpick in middle and should comeout clean). Cool for 15 minutes before you remove from pan.
Prepare Lemon pudding as per directions on the box
spread the pudding on one cake and layer with second cake.
cover with frosting, decorate with lemon slices

Four Layer Dessert

1 cup flour
1/2 cup finely chopped Slivered Almonds
1/4 cup (1/2 stick) margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup powdered sugar
2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided
3 cups cold fat-free milk
2 pkg. (4-serving size each) JELL-O Fat Free Sugar Free Instant Pudding, I used Caramel
HEAT oven to 350ºF. Mix flour, nuts and margarine; press onto bottom of 13x9-inch pan. Bake 15 min. or until lightly browned. Cool.
BEAT cream cheese and sugar with mixer until well blended. Stir in 1 cup COOL WHIP; spread over crust.
BEAT milk and pudding mixes with whisk 2 min.; spread over cream cheese layer. Top with remaining COOL WHIP. Refrigerate several hours or until chilled.

Sunday, January 4, 2009

Orange Jelly Cake

2 and half c. sugar
3 tsp. baking powder
1 1/2 tsp. vanilla
3/4 c. milk
3 3/4 c. flour
6 eggs
3/4 lbs. butter, melted’-3 sticks

Filling and topping:
1 pack orange jello
1 tub whipped cream
1 can mandarin oranges

Put all the Cake ingredients in one bowl. Mix thoroughly with hand mixer. Spray or line two 9inch round pans with wax paper. Pour batter and bake for 45mnts in a 350 degree oven. Insert tooth pick and it should come clean.

Cool the cakes. Poke some holes into the cakes.
Melt jello mix in 1 and half cups hot water, pour over the cakes.
Refrigerate for 3-4hrs.
Drain the oranges from can. Keep aside
Remove cakes from pan. Layer one cake with half of the whipped cream, top with the second round cake. Cover the cake with remaining whipped cream and decorate with oranges. Keep refrigerated.