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.