Gulab Jamun, Golap Jamun

Ingredients :

Milk powder – 1½ cup
Self-raising flour – ½ cup
If you are using plain flour instead of self-raising flour, add:
Baking Soda - ½ cup
Baking Powder - ½ tsp
Fresh cream – approx 120 ml (to make the dough)
Cooking oil – for deep frying

Sugar Syrup :

Sugar – 3 cups
Water – 6½ cups
Ground Cardamom – ½ tsp
Rose essence or Rose water – 1 tsp

Method For the Jamun:

1. Mix the milk powder and self raising flour (add baking soda and baking powder if using plain     flour).
2. Add enough cream to make a moist dough.
3. Roll the dough into small balls.

For the Syrup:

1. Add the sugar, water, cardamom powder and rose essence in a large sauce pan and bring to boil over a low heat.
2. Heat oil in a wok or kadai, until a jamun ball dropped into the oil slowly starts to sizzle.
3. Reduce heat and add the jamuns a few at a time - stirring gently until they rise to the surface.
4. When in the oil, they must be rolled constantly so that they will cook evenly and won't burn or crack.
5. When they turn golden brown remove from oil and add to the syrup.
6. When the jamuns expand and become softer, remove the pan from heat and set to cool.

Mysorepak

Ingredients:
1 cup besan (gram flour)
2 ½ cups ghee (approximately)
1 cup sugar (heaped)
1 ¼ cups sugar
¼ tsp. Cardamom powder

Instructions:

1. saute the flour with 4-5 tbsp. ghee for 2-3 minutes.
2. Heat rest of the ghee in a different vessel.
3. Add water to the sugar. Heat and prepare syrup of 1 ½ thread consistency.
4. Pour the syrup on the sauted flour. Keep stirring consistently on a high flame.
5. Keep adding the heated ghee little by little to the mixture. Keep stirring.
6. Mysore pak will slowly start expanding. When done, the ghee will start separating out of mysore pak.
7. Stop adding any more ghee. The colour will change to light brownish. Add cardamom powder.
8. Put off the heat. Pour the mysore pak in a thali. Allow to cool down a little and set.
9. Keep the thali tilted so that the extra ghee drains out. Cut into pieces.

Mohanthal / Mohanthaal

Ingredients:

1 cup gram flour (besan)
50 gms mawa (khoya)
½ cup ghee
2/3 cup sugar
¼ tsp. Cardamom powder
Few strands of safron
1/8 tsp. Nutmeg powder
Slices of almond and pistachio
2 tbsp. milk

Instructions:

1. Heat ghee in a pan.
2. Take besan in a thali. Make a well in the centre.
3. Add 1 tbsp. of hot ghee on flour. Add 1 tbsp. of milk on top of hot ghee
4. Repeat the process once again. Put one or two tbsp. of hot ghee more. Mix well.
5. Seive the flour to get coarse flour.
6. Saute the flour on low flame till light brown with the remaining ghee.
7. Add mawa, saute again till reddish brown. Keep aside.
8. Add 1/3 cup water to the sugar. Heat and prepare syrup of 1 ½ string consistency.
9. Pour the syrup over the flour, add all the masalas. Mix well. Keep it aside, till it thickens on its own. Stir at intervals.
10. Pour in a greased thali.
11. Sprinkle slices of almond and pistachio. When cool cut into pieces.

Jalebi, Jalpi, Jilapi, Jalepi

Ingredients:

1 cup self-raising flour
a pinch baking powder
1/2 cup yogurt
Oil for deep frying
Optional Food Color - 2 drops Yellow, 1 drop Red
Sieve the flour with the baking powder. Add 1/2 cup of water to the yogurt and beat well. Add it to the flour. Mix it, add a little water if required to make a smooth batter until it is of pouring consistency. Leave it overnight to ferment.

For the syrup :

1 cup sugar
1/2 teaspoon saffron
2 teaspoons rose water
Dissolve the sugar in 1 cup of water and boil for 15 minutes. Warm the saffron in a small vessel; add a little milk until the saffron dissolves. Add to the syrup. Add the rose water.
The syrup should be of 1 thread consistency. Keep the syrup warm.

To Make the Jalebis :

1. Heat the oil in a wok.
2. Select a plastic bottle with a small hole in the lid and fill with the batter. ( A ketchup dispenser     works great )
3. Press the batter out from the bottle into the hot oil in the form of a jalebi (like a coiled serpent)
4. Fry on both sides until light golden brown. Take out and place on a paper napkin. Wait for 1     minute.
5. Drop the fried jalebis into the hot syrup. Leave for 2 minutes and then remove.
6. Enjoy them warm. Store in an air-tight container.

Pista Barfi

Barfi Pista (Creamed Milk Sweetmeat)

Ingredients:

1 lb powdered whole milk
1 1/2 cups water
4 oz sugar
2 oz ground pistachio
slivered pistachios
4 cardamom seeds

Method :

Sift the powdered milk. Gradually mix in the water, bring to the boil and cook over a moderate heat, stirring continuously, until reduced to a very thick paste.
Make a thick syrup with the sugar and a little water, and add to the creamed milk.
Add ground pistachios and stir thoroughly. Cook again until it is a thick paste.
Turn into square shallow tins or dishes, spreading about 2 inches thick. Leave to stand for 8 hours.
Press into it roughly broken cardamom seeds and slivered pistachio.
Cut into diamond shapes to serve.

Kaju Barfi

Ingredients:

2 cups cashewnuts soaked in water for 2 hours
1 cup powdered sugar
1 tbsp. Ghee
1/2 tsp. cardamom powder
Silver Varak for decoration

Instructions:

1. Drain and blend the cashew nuts to a fine paste.
2. Use as little water as possible when blending.
3. In a heavy saucepan put sugar and paste. Cook on a medium heat.
4. Keep on stirring continuously till a soft lump is formed.
5. Add ghee and cardamom powder and mix well.
6. Spread on a clean greased work surface.
7. Roll lightly with a rolling pin, to a desired thickness.
8. Apply the silver varak. Cool and cut into diamond shaped burfis.

Rasmalai / Rasamalai

Ingredients:

200 gram or half-half milk=2 liter
Half-half milk=0.75 liter
Skim milk powder=2 Tspn or Skim condensed milk=1 Tspn
Cardamom powder=1 tspn
Fresh lime juice= 1 tspn
Non Fat Yogurt=1 Tspn
Almonds and Pistatios=5 pieaces each, grated
Sugar=2 cups
Water=5 cups
Saffron=4-7 Strands

Preparation :

1.Boil 2 liter milk, add yogurt and lemon juice to it. Boil for 5-10 minutes. Paneer will separate from water. Transfer it to a clean thin cloth, tie it to drain water and leave overnight. Make small balls and flatten them to small patties (1 to 1.5 inch).

2.Take 5 cups water in a pan, add 1 cup sugar and boil. Put the paneer patties in this boiling water gently. Let it boil till they become soft and spungy (it takes about 15 minutes).

3.In another pan, put the milk and 1 cup sugar, add milk powder and boil until the quantity reduces to half. Take care that milk should not stick at the bottom of the pan. Add cardomom powder, pieces of almonds and pistatios, and saffron strands.

4.Gently remove each patty from the water, and drain all the water and transfer to the prepared milk. Boil at low heat for 5 minutes.

5.Remove from heat and allow it to cool to room temperature

6.Put the Rasmalai into refrigertor for 3-4 hours.

Serve Rasmalai chilled.
Preparation time: 45 minute

Instant Chocolate- Malai Barfi

Ingredients :

2 cups milk powder
1 cup almond meal
300 ml thickened cream
3/4 cup powdered sugar
1 tbsp cocoa powder

Method:

1. Place all ingredients except cocoa powder in a large microwavable bowl.
2. Mix well and place bowl in a microvave oven for 4 minutes on high cook.
3. Remove bowl and stir mixture. Place again for another 4 minutes.
4. Transfer half the barfi in a greased plate.
5. Quickly blend in the cocoa into the remainder and pour over the barfi in the plate and spread evenly.
6. Cool and cut into diamond shaped pieces.
7. Blanched nuts can be sprinkled on top along with silver varaq (foil).

Boondi Ladoo / Motichoor Ladoo

Sweet round balls made of gram flour- Also Known as MOTICHOOR LADOO

Ingredients :

500 GMS besan
8 tbsp. Milk
A pinch of baking powder
ghee (clarified butter) for frying
1 tsp. cardamom powder
500 GMS Sugar
1/2 tsp. Saffron essence
Some dry fruits like almonds, pistachios, cashewnuts, raisins

Method :

1. Make syrup with 4 cups of water and the sugar until the syrup thickens. Remove and keep warm.
2. Blend together besan (gramflour) and baking powder.
3. Put in saffron essence (or saffron soaked in warm milk) along with the milk and enough water to     make a thick batter.
4. Beat it vigorously until the mixture turns smooth.
5. Keep it aside to settle so that the mixture drops easily in the heated Ghee(clarified butter) and is     not too thin.
6. Now heat enough pure Ghee(clarified butter) for deep frying .
7. Then take a very fine sieve with holes in it and rub the batter a little at a time through the sieve so     that the mixture fall through the holes into the hot     Ghee(clarified butter).
8. The deep fried small balls comes out in the form of boondi which is of pale golden color.
9. Drain thoroughly and put them immediately into the syrup.
10.When all the mixture is used up and the boondi is in syrup , put in the dry fruits and cardamoms.
11.If the mixture is too dry then sprinkle a little hot milk over it. Mix again thoroughly.
12.Grease your hands and then shape the mixture into small ladoos.

Pedha / Peda

Ingredients:

1 cup Carnation Milk powder
3/4 cup sugar
5 1/4 Tablespoons unsalted butter
A pinch of Cardamom powder
Chopped Pistachios for garnishing

Method :
1. Heat pan on medium high. Add 3 tablespoons of water along with the sugar.
2. Boil for a few minutes till you have the consistency of a single thread.
3. Test between your fingers. It should form a single thread when the fingers are pulled apart.
4. Turn the heat down to medium low. Add the unsalted butter then stir till the butter melts.
5. Now, Add the milk powder and cardamom, mix well.
6. When the mixture becomes like cake-batter then take it off the stove and keep it aside Cool for 1 hour.
7. As the batter thickens, make 2 inch balls. Dent in the middle to form a small crater.
8. Garnish with chopped nuts. Makes 12 to 15 pedhas.

Shrikhand

Ingredients :

3 cups Milk
1 tsp beaten Curd
1 cup powdered Sugar
2 pieces of powdered cardamom
2 drops rose Water
1 tsp sliced pistachios

Instructions :

1. Bring the milk to boil. When it cools slightly add beaten curd.
2. Set curd for 10 to 12 hours.
3. Tie the curd in a muslin cloth and hang for two hours for the water to drain out.
4. Tie a strong cloth over a pan and add a small quantity of sugar to the curd at a time and mix     well over the cloth till the water has completely     strained through the cloth.
5. Repeat the process till all the curd and sugar is used up.
6. Add cardamom powder and mix well. Sprinkle the chopped nuts on top
7. You can also put edible silver foil (varak) on top.
8. Serve chilled.

Modak (Sweet Steamed Dumplings)

Prepare the filling first.

For the filling:
2 cup shredded fresh coconut
1 cup jaggery or sugar
1/2 cup a mixture of unsalted pistachios and unsalted cashews.
1/2 cup Milk
1/2 a pinch of cardamom powder

To prepare the filling, mix the coconut, milk & jaggery or sugar together and cook on a medium flame. Stir continuously until they are mixed properly. If you are using sugar the mixture will start to caramelize and bubble. Add the cashews and pistachios. Cook for another minute. Lastly ad the cardamom powder. Mix well. Let it cool. Set aside.

For the outer cover :

1 cup rice flour
1 cup water
1 teaspoon ghee
1/2 teaspoon salt
Boil 1 cup of water. When it has reached a steady boil, add ghee, salt and oil. Now immediately add the rice flour and stir quickly so as to remove all lumps. Cover with a lid for some time. Remove the lid & stir again & again, cover again.
Note : The dough should be neither too sticky nor too dry.
Now remove pan from the heat. Take off all the mixture on a flat plate. Knead it thoroughly while hot. Make a soft dough. Keep covered aside.

To make the modaks

It is best to make the modaks when the dough is slightly warm.

Grease the palms of your hands well. Take a ball of dough. Flatten the dough to form a cup shape. Place about 3/4th teaspoon coconut filling into this cup. Dip thumb & index finger in the oil & make 5-6 small pinches side by side on the outside edges of the cup. Bring them together on top and join to form a peak. Your modak is complete. This should look like a whole garlic pod. .
Place the modak on a pre greased plate.
Make the rest of the modaks. Place them on a pre-greased plate. Steam for about 15 minutes. Serve with ghee.

Tomato Wings

INGREDIENTS
Tomato - 2-3 big

METHOD
Halve a tomato lengthwise and place cut-side down on a board. Make a small diagonal cut into the center of the tomato; then make another cut in the opposite direction and lift out the wedge. Continue to cut the tomato, following the lines of the first cut and remove each piece as it is cut until there are two wedges of the tomato left. Trim away the stem from the wedges. Reshape the tomato, half back into its original form. Gently move each tomato slice to separate and then open the bottom wedges to form wings. Tomato wings are used to garnish salads, cold meat platters and rice dishes. Can be made using red apples also.

Tomato Roses And Chilli Flower

INGREDIENTS
Tomato - 1 large
Chilli - 1

METHOD
For tomato roses Make sure your knife is sharp and the tomato is ripe but firm. Starting at the base of the tomato, peel a thin strip all the way around the tomato, finishing at the stem end. The strip must be peeled thinly so it will roll evenly. Place the strip of skin, flesh side down, on a board. Beginning with the stem end of the strip, roll up the tomato skin to form a coil. When almost all the skin has been rolled, sit the tomato flower on its base and curl the last piece of the tomato skin around to form the more open petals of the rose. Tomato rose can decorate any main course dish or salads. For chilli flower Use small (green or fresh red) chillies or trim ends from the longer chillies, keeping the stem end. Rinse in cold water and remove the seeds. Use a small pair of scissors and cut around the chilli to form petals, taking care not to cut all the way to the stem. Drop into a bowl of cold water. Store in the refrigerator until it opens out.

Spring Onion Whisks

INGREDIENTS
Spring onions with greens - a few

METHOD
Wash spring onions and trim off some of the green top. Cut off the white bulb where it starts to turn green. Keep the bulbs for cooking. Fresh crisp spring onions will make the best garnishes. Using a pair of small kitchen scissors, cut down the greenest part of the onion, stopping about halfway down. Continue to snip the onion into fine strips. Sometimes there are two branches of the green. If so, cut both into fine strips. Drop the spring onion into a bowl of cold water for a few seconds for the strips to curl. Keep lifting out so they don’t curl too tightly. Avoid using iced water as the spring onions will frizz into very tight curls. Use to garnish salads, barbeques meats and oriental dishes.

Special Kabab Garnish

INGREDIENTS
Onions - 1 medium
Ginger - 2 inch piece
Fresh mint sprigs - a few

METHOD
Take large sized onion. Peel and slice thinly into roundels. Separate into rings. Place in chilled water for ten to fifteen minutes so that they get crisp. Choose large equal sized rings. Take a large piece of tender ginger. Peel and slice thinly lengthwise. Take two to three of such slices together and further cut them into fine strips so that you get long ginger sticks. Place onion rings, ginger sticks and fresh mint in a design as shown in picture to decorate any kabab platter.

Papad Cones

INGREDIENTS
Small round papad - 2-3

METHOD
Take a small round papad and lightly roast on a tawa, till almost done. Then using both hands, swiftly fold it into a triangular cone and stand it in a glass so that the shape is retained. Use as garnish or as salad container.

Melon Grape Bunch

INGREDIENTS
Honeydew melon - 1

METHOD
Choose a ripe honeydew melon. Halve and remove seeds. Using a melon scooper make small balls. Arrange in the form of a bunch of grapes as shown. Finish off with a fresh sprig of coriander or parsley. Used effectively in a salad bar.

Cucumber Twists And Lemon Twists

INGREDIENTS
Cucumber - 1 medium
Lemon - 1 medium

METHOD
For cucumber twists Use dark skinned long tender cucumbers, which have few seeds. Halve the cucumber lengthwise. Slice off end with a diagonal cut. Keeping the same angle, make paper-thin slices, taking care not to cut all the way through. Make seven to nine slices in each group. Hold the cucumber piece skin-side down and cut the skin away from the flesh, starting at the end where the skin was not sliced. Cut along the skin until there is about one centimeter left. Leave this part uncut. Turn the cucumber over and bend every second slice back to the joined ends, leaving the alternate slices straight. Place in a large bowl of iced water and leave for several hours or longer. The skin will lift away from the flesh. This spectacular garnish can be used to decorate platters of kababs. For lemon twists Slice a lemon thinly; place each slice flat and make a cut into the center of the slice. Hold the slice in the fingers of both hands placed on each side of the cut; then twist in opposite directions. Two or three slices can be placed on top of one another or twisted together to give a double or triple effect. Lemon twists can be used as a garnish for almost any dish.

Carrot Bundles

INGREDIENTS
Carrot - 1 medium
Spring onion greens - 2-3 springs

METHOD
Choose tender, young carrots. Peel thinly. Cut off a thin lengthwise slice from each carrot to make the carrot stable when slicing thinly. Cut carrot into finger lengths. Place carrot cut-side down; cut into thin lengthwise slices. Stack three to four carrot slices on top of one another; cut into fine matchstick strips. Drop into boiling water to blanch for thirty seconds. This brightens the colour. Refresh under cold running water. For the ties use the greens of spring onions. Pour boiling water over to soften them, drain and rinse under cold water. Cut them into narrow strips. Make bundles of the carrot strips and tie them with spring onion greens. Carrot bundles look lovely on salad platters or floating on thick soups.

Hari Chatni

Ingredients:

1 tsp Onions chopped
4 Green Chillies chopped
2 flakes of Garlic chopped
1/2 piece of Ginger
6 tsp Fresh Cilantro Leaves
2 tsp Grated Coconut
1 tsp Cumin Seeds (Sufaid Zeera)
1 tsp Mustard Seeds
Salt to taste
1 tsp Lemon Juice
1 tsp Cooking Oil

Method

1. Grind together the coconut, onions, cumin seeds, green chillies, cilantro leaves, garlic, and ginger. Grind to a fine paste by using a little water. Pour the chutney paste into a bowl and adjust the consistency using a suitable amount of water.

2. Heat the oil in a pan on medium heat until it is hot. Add the mustard seeds and fry briefly until they splutter; pour them on the chutney.

3. Finally add salt and lemon juice.

Hari Daniya Ki Chatni

Ingredients:

Green coriander leaves 1 bunch
Green chilli 2
Ginger 1/4 inch
Lemon juice 2 tsp
Red Chilli Powder 1/4 tsp
Salt to taste

Method:
1. Wash the chopped Coriander
2. Grind Coriander leaves, ginger and Green Chilli and Red Chilli powder in a mixer.
3. Add Lime Juice, salt and water, grind well.

Zeere Waali Chatni

Ingredients:

1tsp Cumin seeds
3 garlic cloves peeled
1 red chilli
Salt to taste
5 tsp lemon juice

Method:

1. All all the ingredients except lemon juice in grinder and grind very smooth paste
2. Then add lemon juice and grind.
3. Transfer in bowl and serve.

Dhanya Chatni

Ingredients

1/4 cup lemon juice
1/4 cup water
1/4 lb coriander leaves; washed, coarsely chopped
1/4 cup coconut; finely chopped
1/4 cup onion; finely chopped
2 tsp ginger root; finely chopped
2 tsp chile, red, hot; chopped
1 tsp sugar, granulated
1/4 tsp pepper, black
Salt to taste

Method:

1. Combine lemon juice, water and 1/2 cup coriander in blender; blend at high for 30 seconds until pureed.
2. Scrape sides, add 1/2 cup coriander.
3. Repeat until all the coriander has been pureed.
4. Add coconut, onions, ginger, chili, sugar, salt and pepper.
5. Blend again.
6. When perfectly smooth, taste and add more sugar or salt if desired.

Stuffed Kulcha

Ingredients:

Dough:
2 tsp Dried Yeast
250 ml Warm Water
250 ml Warm Milk
2 tsp Sugar
4 cup Maida
½ tsp Baking powder
8 tbsp unsweetened Yogurt
4 tbsp Oil
Salt to taste

For Stuffing:
4 Potatoes – boiled, mashed
2 Onions – finely chopped
½ cup Coriander leaves – finely chopped
½ cup Pudina leaves – finely chopped
2 tbsp Red Chilly powder
2 tbsp Amchur powder
Salt to taste

Method:

    1.Mix the potatoes, onions, coriander leaves, pudina leaves, red chilly powder, amchur powder and keep aside.
    2.In a bowl, add the water, milk and mix well.
    3.Sprinkle the dried yeast, stir well and keep aside for 10 minutes until the foam forms.
    4.In a bowl, add the flour, baking powder, salt and mix well.
    5.Make a well in the centre, pour the yogurt, oil, yeast mixture, mix well and knead into soft dough.
    6.Cover the kneaded dough and keep aside for 3 hours.
    7.Knead again the dough for 2 minutes, divide into small portions and roll each portion as small ball.
    8.Take one ball, press the ball over the palm and bring to circle shaped.
    9.Place the filling in the center of the circle, close the ends and seal.
    10.Roll the small ball, gently until the kulcha is about 6 mm thick.
    11.Place on the hot tava, apply oil and cook for 3-4 minutes until the bubbles appear on the upper surface.
    12.Flip the kulcha, smear the oil and cook for 2-3 minutes until pale brown spots begin to appear on the other side.
    13.Serve hot with spicy gravy.

Cheese Kulcha Bread

Ingredients
Flour  - 1/2 kg
Butter , melted  - 50 g
Milk  - 4 cups ( apprx 125 ml)
Eggs  - 1
Sugar  - 25 gms
Baking powder  -  1 tsp
Cheese , grated  - 150 g
Fesh coriander leaves , chopped  - a few
Green chillies , chopped  - 1
Water to knead the dough
Salt to taste

Method

1.Sift the flour into a basin and make a well in the centre.

2.Mix the melted butter , milk, eggs , baking powder , sugar and salt  seperately and beat well for a few minutes.

3.Pour this mixture into the flour and knead to form a smooth dough by adding water  gradually and set aside covered for half an hour

4.Meanwhile mix together the grated cheese , chopped coriander and chopped green chillies.

5.Divide the dough into 10 equal – sized balls.

6. Stuff each of the dough balls with some of the cheese mixture and then flatten  into flat , round shapes of roughly eight cm diameter.

7.Heat a tawa and cook on both sides

Butter Kulcha

Ingredients:

1½ cup All-purpose flour
¼ tsp Baking powder
½ tbsp Lemon juice
¾ tsp Yeast
¾ tsp Ghee
¾ tsp sugar
Salt to taste

Method:

 1.Combine the yeast and sugar in a ½ cup warm water, set aside for 15 minutes.
 2.Add the lemon juice in the above ingredients.
 3.Prepare the dough by adding salt, baking powder and ghee to the flour.
 4.Add the yeast water and knead well, cover with wet cloth and set aside for 3 hours.
 5.Make small balls of the dough and roll each ball like a pancake.
 6.Spread butter on the griddle, roast the above dough for 2 minutes on each side.

Stuffed Potatoes with curd and white flour

Ingredients:

For the Kulcha :

150 gm Maida
1/4 tsp Dry yeast
1 tbsp Curd
1/4 tsp Baking powder
1/2 tbsp Ghee
Salt to taste

For Filling :

125 gm Potatoes
1/2 tsp chopped Chillies
1/2 tsp Lemon juice
1 tbsp finely chopped Coriander leaves
Salt to taste

Method:

1.In a bowl, add the maida, baking powder, salt, ghee and curd , knead well.
2.Add the dry yeast and knead well into soft dough.
3.Keep aside the dough for 1-2 hours.
4.Boil the potatoes and mash into smooth paste.
5.Add the remaining ingredients and mix well the mixture.
6.Make small ball from the dough and roll into a disc shape.
7.Place the potato filling on the rolled dough and make balls by sealing its edges.
8.Again the roll the dough balls into a thick paratha.
9.In a griddle apply the ghee and cook the kulcha until turns to light brown color.

Amritsari Kulcha

Ingredients:

2 cups Maida
1 tbsp Yogurt
1/2 tbsp Sugar
1 tbsp Oil
Salt to taste
A pinch Baking Powder
A Pinch of Baking Soda

Method:

1.In a bowl, mix the maida, sugar, baking powder, baking soda and salt.
2.Add 1 tsp oil with yogurt and knead the dough with 1-2 tbsp of water.
3.Cover the dough with wet towel and keep aside for 1-2 hours.
4.Heat the griller at high temperature.
5.Make small balls of the dough and spread in a tear shaped bread.
6.Once done, brush oil on one side and place in the grill.
7.Cook the kulcha  on both sides until becomes lightly brown color.
8.Serve hot with chole.

Paneer Kulcha

Ingredients:   

200 gm grated Paneer
4 Kulcha
2 finely chopped Onion
2 finely chopped Green Chillies
2 finely chopped Tomatoes
2 tsp finely chopped Coriander Leaves
1 tsp Garam masala
1/2 tsp Coriander powder
6 tsp Oil
Salt to taste
Red pepper to taste

Method:

1.In a saucepan heat 4 tsp oil, add the onions and saute until becomes soft.
2.When onions are done, add the garam masala,coriander powder, salt, red pepper and saute for couple of minutes.
3.Add the green chillies, tomatoes and saute until the tomatoes get tender.
4.Add the paneer and coriander leaves,stir well and remove from heat.
5.Spread the above masala on the kulcha and cover with other kulcha.
6.In a tawa, fry the paneer kulcha for 1-2 minutes both sides.
7.Cut into halves the kulcha and serve hot.

Plain Kulcha

Ingredients:

1 cup Maida
2 tbsp Yogurt
1/2 tsp Dry Yeast
1/2 tsp Sugar
1/4 cup Warm Milk
1/4 cup Warm Water
1 tbsp Cooking Oil
A pinch Baking soda
Salt to taste

Method:

1.In a glass bowl, add the warm water, yeast, sugar and salt, keep aside for 10-12 minutes.
2.In a bowl, add the maida, yeast mixture, yogurt, baking soda and remaining ingredients except oil, mix well.
3.Keep aside the maida mixture for 5-6 minutes.
4.Add 1/2 tsp of oil and knead well the mixture into soft dough.
5.Once the dough is done, cover with a wet towel and keep aside for 2-3 hours until double in size.
6.Make small ball of the dough and flatten by hand to give a tear shape.
7.In hot pan, cook the kulcha on both sides until turns to light golden color.
8.Serve hot with butter.

Chana Kulcha

Ingredients:

200 gms Chana
40 gms Tomatoes
100 gms Onions
2 tsp Cumin seeds
1 tsp Red chili powder
2 tsp Pepper
5 Garlic flakes
2 Cinnamons
300 gms White flour
200 ml Curd
1/4 tsp Cooking soda
1 Cup Oil

Method:

Chop the onions and tomatoes.
Make a paste of garlic,cumin seeds,cinnamons,red chili powder.
Mix chopped onions and tomatoes to the paste
Heat the oil.
Fry the paste well
Now add chana.
Pressure cook it for 15 minutes.
Chana is ready.
Mix white flour, curd and cooking soda
Add water to this mixture and make dough out of it.
Make chapattis out of it and stuff onions in it.
Now make thin chapattis and cook it on tawa.
Serve it with hot chana.

Delicious Masala Kulcha

Ingredients:

Kulcha:

150 gm Maida flour
1 tbsp Yogurt
1/8 tsp Baking powder
½ tbsp Ghee
¼ tsp Dry yeast
Salt to taste

Yeast:

½ cup Warm water
¼ tsp yeast
¼ tsp Lime juice
¾ tsp Sugar


For filling:

150 gm Potatoes
½ tsp Chilly – finely chopped
¼ cup Coriander leaves – finely chopped
½ tsp Lime juice
Salt to taste

Method:

Yeast:

    1.Sprinkle yeast in a warm water, add the sugar and keep aside for 15 minutes.
    2.Add the lime juice, stir well and  the yeast is ready.

Masala kulcha:

    1.Sieve the maida, add the baking powder, ghee, yogurt, salt and mix well.
    2.Add the yeast–water, mix and knead into soft dough and keep aside for 2 hours.
    3.For the filling, boil the potatoes and smash very smoothly.
    4.Add the chilly, coriander leaves, lime juice,salt to the potatoes and mix well.
    5.Divide the dough into small balls and roll out the balls into flatten in rolling board.
    6.Add the potato filling in flatten dough, seal the edges and make ball shape.
    6.Roll out  the balls into thick paratha and bake in a griddle by applying oil for 4-5 minutes each side.
    7.Serve hot with gravy subji or dal.

Cheese Pudding

1 Cup grated Cottage cheese
1/2 Cup sugar
1/2 Cup chopped pista
4 tbsp Cornflour
2 Cup water
Vanilla essence

Dissolve sugar in waterand Make syrup. Then add cheese and keep
it for cooking for few mins.Then add cornflour. Cook till it becomes thick. Then
add vanilla essence and remove from the flame.
Then ecorate the pudding with chopped pista. Then keep for freezing.

BREAD DHOKLA

Ingredients:
Plain Bread - 2 slices
Green chutney 2 tbsp
Plain Curd (yogurt or dahi)- 4tbs
Salt to taste
Pepper to taste
Rai 2 tbsp
Oil 3 tbsp
Dry Coconut 2 tbsp
Coriander Leaves - Finely Chopped

  
Method:

1. Take a bowl and mix the curd, pinch of salt and pepper. Meanwhile fry the mustard seeds (rai) in the oil and keep it aside.
2. Now take 2 slices of bread. On one spread the green chutney and on the other spread the curd prepared. Now combine the 2 slices and cut them into small square shapes. On each cut piece spread little fried rai seeds, garnish further with dried coconut and coriander leaves.

BREAD AND BUTTER PUDDING

A popular favourite at Mumbai's Irani Restaurants, a dessert of bread and milk baked with a topping of raisins and nuts.

Baking Time : 20 min.
Preparation Time : 10 min.

Serves 4 to 6.

For the pudding
  
4 to 6 bread slices
1 1/2 tablespoons butter
2 tablespoons cornflour
3/4 cup sugar
2 cups milk
2 tablespoons walnuts
2 tablespoons raisins
1/2 teaspoon vanilla essence

For the topping

1 tablespoon brown sugar
2 tablespoons butter
1/4 teaspoon ground nutmeg


Method

1. Remove the crust from the bread slices, spread the butter on the slices and cut each slice into 2 to 3 strips.

2. Arrange the strips in a greased 200 mm. (8') diameter pie dish.

3. Combine the cornflour and sugar and make a paste with a little milk.

4. Boil the rest of the milk and stir in the paste after lowering the heat.

5. Add the vanilla essence and stir continuously until the sauce becomes thick and smooth. Remove and keep aside.

6. Sprinkle the raisins and walnuts on the bread and pour the sauce over it. Top with the brown sugar and knobs of butter.

7.Bake in a hot oven at 180 degree C (350 degree F) for 20 minutes.

8.Remove and sprinkle the nutmeg powder on top.

9.Serve hot.

Tips
Since the pudding is served in the same dish in which it is baked in, use a glass dish and not an aluminium baking dish.

American Cheese Cake

Ingredients

Biscuits, smashed - 150g
Sugar - 20g
Cinnamon - some
Butter, creamy - 70g

Filling

Philadelphia -  800g
Creme fraiche - 150g
Sugar - 175g
Vanille sugar -  16g
Eggs - 4
Flour - 30g
Milk - 60ml
Creme fraiche - 100g
Strawberrys for the frosting


Method

1.Butter a 26-cm springform.

2.Mix the biscits, sugar, cinnamon and butter together and make a layer in the springform.

3.Mix the creme fraiche, Philadelphia, sugar and vanille sugar with your mixer.

4.Add the eggs one by one  and mix  well in between.

5.Add the milk and the flour and mix as well.

6. Bake for 1 hour in your preheated 170°C oven.

7.Allow it to  cool down with the oven door open.

8.After cooling spread it with 100g cream frache and let it cool in your fridge for at least 3 hours.

9.Decorated with strawberrys or whatever you like.

Custard Triple Pudding

Ingredients

Sponge cake - 1/2 kg
Pineapple and cherry slices - 1 small tin each
Strawberry jelly - 1 packet
Chopped mixed nuts - 2 tbsp.
Milk - 2 cups
Sugar - 4 tbsp.
Vanilla custard powder - 2 tbsp.
Fresh cream - 200g
Icing sugar - 2 tbsp.

Method

1.Prepare strawberry jelly and leave to set in fridge.

2. Prepare custard and set aside. Drain pineapple and syrup from tins.

3.Divide sponge cake into top and bottom halves.

4. Drench the bottom part with half the sugar syrup from tins.

5.Now, pour half the custard over it and place half the chopped nuts, cherries, pineapple slices and small jelly pieces.

6.Cover with top half of cake, drench with sugar syrup, pour remaining custard and decorate with remaining nuts, cherries, pineapple and cubed jelly all over again.

7.Whip the  fresh cream  with  icing sugar till stiff and decorate.

8.Refrigerate and serve chilled

Eggless Date Pudding

Ingredients

Milk - 1 cup
Sugar - 1/2 cup
Butter - 2 tbsp
Finely chopped dates - 1 cup
Soda - 3/4 tsp
Maida - 1 cup
Baking powder - 1 tsp
Chopped nuts - 3 to 4 tbsp
Vanilla / orange essence - 1 tsp


Method

1.Dissolve sugar in milk and heat it over low heat  and stirring  till the  sugar completely dissolves.

2.Add butter and stir to melt.

3.Add dates and soda and heat till the mixture just comes to a boil.

4. Remove from fire and allow to cool.

5.Stir in the remaining ingredients. Pour in a lightly greased pudding bowl and microwave covered on high for 5 minutes.

6.Set aside and again microwave for 2-3 more minutes.

7.Set aside for 15 minutes, without covering.

8.Allow it to cool and turn out on a plate.

9.Serve warm with custard if desired.

Khova Egg Pudding

Ingredients


Eggs - 4
Ghee - 1/3 cup
Powdered sugar - 3/4 cup
Almond powder - ˝ cup
Khova - 200 gms or Full cream milk powder - 3/2 cup ; Milk - a few tblsp
Rose essence - few drops
Chopped dry fruits and nuts - 6 tbsp

Method

1.If khova is not available,  make a stiff paste with the milk powder and milk

2.Separate the whites and yolks of eggs.

3.Beat the yolks with sugar.

4.To this  add ghee , almond powder, Khova and essences and mix well

5.Beat the whites stiffly and gently fold into the Khova mixture.

6..Pour in a greased wide and shallow baking dish.

7.The thickness of the mixture in the dish should be about 2.5 cm.

8.Sprinkle chopped dry fruits and nuts on top.

9.Bake in a moderate oven, (1700 centigrade) till golden brown on top. Cool and cut into 8 portions.

Pineapple Mousses

Ingredients

Sugar-free pineapple jelly crystals . - 1 packet
Canned pineapple chunks, canned in natural juice - 200 g
Light cream cheese - 1/2 cup
Evaporated low-fat milk  - 1/2 cup
Reserved pineapple juice, from the canned pineapple - 1/2 cup
Water  - 1/2 cup

Method

1.Refrigerate the evaporated milk to make it as cold as possible.

2.Mix together  the juice, water & jelly crystals and microwave for one min, stir & allow it to cool.

3.Pour the evaporated milk into a small mixing bowl & beat until very thick.

4.Add the cream cheese &  beat furthur

5.Gradually add the jelly & continue to beat until the mixture is very thick.

6.Fold in the pineapple pieces.

7.Place the mousse into 4 individual serving dishes & put in the fridge for about an hour

Potato Pudding

Ingredients:
2 eggs, separated, room temperature
1/4 cup butter or margarine
1/2 cup firmly packed light brown sugar
1/4 cup milk
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1 cup mashed cooked sweet potatoes
cream or Caramel Sauce

Method:

In a medium mixing bowl, beat egg whites until stiff peaks form. Beat yolks in a separate bowl. In a mixing bowl, cream together butter and sugar; add well-beaten egg yolks, milk, salt, nutmeg, cinnamon, ginger, and sweet potatoes. Fold in beaten egg whites. Turn mixture into a buttered 1 1/2-quart casserole. Bake at 350° for 40 minutes.

Semolina Pudding

Ingredients:

2  cup semolina
2  cup milk
10  tsp sugar
5  tsp ghee
3  cups water
a little cardamom powder, chopped nuts

Method:

Mix the milk, sugar and water in a vessel. Bring to boil and keep on medium / low heat uncovered for 2  minute(s) stirring periodically. Keep aside Heat ghee (clarified butter) in a pan on medium level till it is hot. Add semolina. Stir well and fry on low heat for 7  minutes or till the semolina is lightly roasted. Now add the milk mixture. Stir well. Keep on low heat for about 3  minutes, stirring periodically (after every minute), till the mixture is dry. Sprinkle cardamom powder, chopped nuts and raisins.

Chocolate Pudding

Ingredients:
1/2 c soymilk
3 1/2 oz. chocolate
4 to 8 oz. reduced fat firm tofu (White Wave)
optional cinnamon or vanilla to add a dash of extra flavor


Method:
1. Melt the chocolate in the soymilk in a double boiler (or in a bowl
nested into a pot of boiling water).
2. Puree the tofu in a food processor or B&D food chopper, until smoothe.
3. Combine the melted chocolate with the tofu, and spoon into bowls to chill.

Paneer Makhani

Ingredients

To prepare paneer

Milk    :    2 litre
Lime    :    2

Method

Boil milk, add juice of lime and stir well.
The milk will curdle.
Take the curdled milk in a cloth and let it strain.
Let it strain for 2 hours.
Cut the panneer into pieces.

Paneer Makhani

Ingredients

Paneer    :    300 gm
Curd    :    2 tbsp
Tomato ( big )    :    3
Onion ( big )    :    3 ( grind )
Butter     :    2 tsp
Cream of milk    :    100 gm
Ghee    :    4 tbsp
Salt    :    as needed
Oil    :    as needed
Coriander leaves ( cut finely )    :    ½ cup
Masala powder    :    1 tsp
Coriander powder    :    2 tsp
Chilli powder    :    1½ tsp
Turmeric powder    :    ¼ tsp
Green chilli    :    6
Garlic    :    3
Ginger    :    1 inch piece
Cashew    :    6



Method

Cut onion, green chilli into pieces.
Grind green chilli, garlic, ginger, cashew into a paste.
Heat oil in a frying pan.
Fry panneer to a golden colour.
Smear curd on the panneer pieces.
Soak tomato in hot water for 5 minutes.
Remove the skin and cut into small pieces.
Heat ghee in a frying pan.
Add onion and fry.
Add ground paste, tomato, masala powder, coriander powder, chilli powder, turmeric powder, salt and cook.
Fry till the oil floats above the contents.
Add cream, butter and water.
Add panneer and let the contents boil.
Remove from the stove after a few minutes.
Add coriander leaves.

Green Pea Dhokla

Ingredients:
Bengal gram - 2 cups
Fresh green peas - 1 1/2 cup
Grated coconut - 2 tbsp
Green chillies - 6-8
Ginger - 1 small piece
Baking Soda - 1/4 tsp
Lemon - 1
Asafoetida - 1/2 tsp
Mustard seeds - 1 tsp
Oil - 3 tbsp
Coriander leaves - 2 tbsp
Salt to taste

Method :

1. Soak bengal gram in plenty of water for 6 hours.
2. Grind soaked bengal gram and green peas in a food processor or liquefier and blend until smooth with help of enough water.
3. Add to the butter with green chillies, ginger, baking soda, salt, lemon juice and asafoetida and blend until mixed thoroughly.
4. Pour the mixture into a greased thali or shallow cake pan, making sure mixture does not come more than three quarters of the way up in the pan.
5. Place the thali/cake pan in a steamer. Cover and steam for 20 minutes.
6. Remove ftom steamer and set aside for 5 minutes. Insert a skewer to test for doneness. Cut into squares and arrange on a plate.
7. Heat oil in a small saucepan and mustard seeds. When seeds start to splutter, add the dhokla.
8. Garnish with each dhokla with grated coconut and coriander leaves. Serve hot with with any curry.

Vegetable Au Gratin

Ingredients

Mixed vegetable    :    1 cup
Tomato        :    1
Capsicum        :    1
Ginger garlic paste     :    ¼ tsp   
Salt         :    as needed
Pepper powder     :    as needed

For white sauce

Butter        :    1tbsp
Maida        :    ¼ tbsp
Cornflour        :    ½ tbsp
Milk         :    1½ cup
Cheese        :    1 cube  
Mozeralla Cheese    :    3 tbsp   
Salt         :    a pinch
Sugar        :    a pinch


Method   

Cut vegetables like cauliflower, beans, carrot, potato for the mixed vegetable.      
Cut capsicum and tomato.
Set microwave to high power.
To prepare white sauce, mix butter, maida, cornflour    in a bowl.
keep the bowl in the oven for 1 minute.
Add milk, powdered cheese cube, salt, sugar  keep it in the oven for 2 minutes.
In a bowl mix cut vegetables, salt, pepper powder, ginger garlic paste and  keep the bowl in the oven for 5 - 7  minutes.   
Remove the bowl from the oven, pour white sauce, garnish with tomato and capsicum.
Sprinkle grated cheese and keep the bowl in the grill for 6 - 8  minutes.   

Tips

If there is no grill in the oven, add crumbled monaco biscuits, powdered walnut along with grated cheese and keep the bowl in 80 % in the oven for 3 - 5  minutes.  This can be served along with garlic bread.

Semolina Pancakes

Ingredients:

3/4 cup semolina
1/2 cup water
2 eggs
1 tsp honey
1/2 tsp baking soda
canola oil

Method:

1. Warm a pan
2. In bowl mix well Semolina, eggs, water, honey, baking soda well. 3. It will be pretty liquid.
4. Pour some amount for cakes.


Serve Hot.

Muhallabia Pudding

Serves 6.,cooking time 20mins

Ingredients:

50g cornflour
1 litre whole milk/skimmed milk can also be used for less rich pudding
90g caster sugar
2 tbsp rosewater
6 tbsp orange blossom honey
2 tbsp ground pistachios
100ml double cream(optional)
strawberries,orangesegments,rosepetals for serving
 

Method
Mix the cornflour to a smooth paste with 100ml of the cold milk. Bring the remaining milk and the sugar to the boil in a heavy-based pan, stirring. Lower the heat and gradually add the paste to the hot milk, stirring constantly.

Simmer for 6 mins or until the mixture thickens enough to coat the back of the spoon rather than drip straight off. Add the rosewater, stirring, cook for a further minute, then cool for 10 mins.

Stir again and spoon into small glasses or individual dishes. Cool and refrigerate until set. When you are ready to serve, sprinkle some pistachio nuts into each glass and drizzle in a spoonful of honey and a dollop of cream then add a small, perfect strawberry.Or Serve garnished with orange segments or rosepetals if strawberries are  not available.

Sweet Challah Bread Pudding

Ingredients:

6 cups Cubed challah  bread-1 inch cubes
Cooking spray
1 tablespoons Sugar
1/3 cup Golden raisins
1/3 cup Fat-free sweetened condensed milk
1½ teaspoons Vanilla extract
1/3 cup 2% low-fat milk
1/3 cup Dried tart cherries
¾ teaspoon Cinnamon
1/3 teaspoon Freshly grated nutmeg
2 large Eggs
Salt to taste

Method:

 1.Add the last 9 ingredients in a shallow bowl.
 2.Add the challah cubes, tossing to coat and set aside for 40 minutes,
 3.Coat a baking dish with the cooking spray.
 4.Spoon the challah mixture into the dish and sprinkle with the sugar.
 5.Bake in a pre-heated oven until the pudding is set.

Cranberry Bread Pudding With Brandy Sauce

Ingredients:

8 ounces French bread - torn in small pieces
1/2 cup Dried sweetened cranberries
1/2 quart Milk
1 cup Sugar
3/4 cup Sugar
1/2 cup Butter
1/4 cup Milk
1/2 cup Brandy
3 lightly beaten Eggs
1 tbsp Vanilla
1/2 tbsp Baking powder
1/4 tsp Ground cinnamon

Method:

1.Preheat the oven at 350 degree F.
2.Spray a 6-inch baking dish with nonstick cooking spray.
3.In a bowl, combine the milk, 1 cup sugar, cranberries, eggs, vanilla, baking powder and cinnamon, stir until well blended.
4.Add the bread and toss to blend thoroughly.
5.Pour the mixture into prepared dish.
6.Bake for 40-50 minutes until golden and a toothpick inserted into center comes out clean.
7.In a saucepan, combine 3/4 cup sugar with butter and 1/4 cup milk .
8.Heat the mixture over medium-high heat, stirring frequently, until butter melts and sugar dissolves.
9.Remove from heat and stir in the brandy.
10.Cut the bread pudding into squares and spoon sauce over each serving.

Banana Bread Pudding

Step 1: You will need
500 g ripe bananas, mashed up
120 g soft butter
85 g sugar
85 g brown sugar
2 beaten eggs
2 Tbsp dulce de leche or condensed milk
220 g self raising flour
65 g walnuts
70 g chocolate chips
1 Mixer with the flat beater attachment
1 Rubber spatula
1 loaf pan buttered
1 wooden skewer
Step 2: Preheat the oven
Set the oven to 180 degrees centigrade or gas mark 4.
Step 3: Blend the ingredients
Using your spatula spoon the butter into the mixer bowl, follow with the brown sugar, white sugar, then lower the whisk attachment into the bowl and blend on medium speed for a few minutes. Then slow down the speed and slowly add in the eggs, the mashed bananas, the dulce de leche and slowly begin to add the flour, shaking it in little by little then add in the chocolate chips and finally the walnuts.
Then switch off the blender, lift up the whisk head, scrape the mixture off the attachment, take it off and remove the bowl. And using your spatula give it one final quick mix by hand.
Step 4: Transfer to the baking tin
Pour the batter into the tin using your spatula spread the mixture into the side of the tin.
Step 5: Bake and check
Place the baking tin into the centre of the preheated oven and bake for roughly 55-60 minutes. You can check to see if it's ready by piercing into the centre of the cake with a skewer. It should come out dry and if so, remove the banana bread from the oven.
Step 6: Serve the banana bread
Allow to cool before cutting and serve with fresh cream! And that's how to make a delicious banana bread cake

Vegetable Fried Rice

Ingredients:

Basmati Rice	1 & 1/2 Cup
Carrot (Medium Sized)	3 Nos.
Capsicum (Big)	1 No.
Cabbage (Medium Sized)	1/2 No.
Potato (diced)	1/2 Cup
Onion (Big)	2 Nos.
Beans	10 Nos.
Green Peas	1/4 cup
Green Chilies	2 Nos.
Cinnamon	A small piece
Cloves	3 - 4 Nos.
Cardamom	2 - 3 Nos.
Bay leaves	A few
Salt	To taste
Ghee	2 tbsp
Oil	1 tbsp
Grated coconut	2 Cups
Cashewnuts	A few
Chopped coriander leaves	A few

Method:

1. Chop the carrot, beans lengthwise into 1 inch pieces.
2. Wash and soak the rice in water for 1/2 an hour.
3. Drain the water and keep the rice aside.
4. Heat a little ghee in a pan and fry the rice till all the moisture evaporates. Keep it aside.
5. Grind the grated coconut with water and extract the milk from it and make it to 2 cups.
6. Powder the cinnamon, cloves & cardamom and keep it aside.
7. Heat a little oil & ghee, fry the bay leaves and then the powdered spices.
8. To this add green chillies and fry for few seconds and then add the chopped onions and continue frying till it becomes golden brown.
9. Now add shredded cabbage and continue frying for another minute.
10. To this add the remaining vegetables and fry over high flame till the vegetables become tender.
11. Pour the coconut extract along with salt and mix well.
12. When the above starts boiling add the fried rice and mix well.
13. Pressure cook the above (Using a rice cooker is better) for 1 whistle.
14. Remove from stove and garnish with fried cashewnuts & chopped coriander leaves.
15. Serve hot with onion raita or chips.

Mango Pudding

Ingredients

Whipping cream or water  - 500ml
Mango pulp  - 1 can
Unflavoured gelatine  - 3 packages
Hot water  - 1 cup
Sugar  - 3/4 cup
Ripe mango, optional  - 1


Method

1.Dissolve the gelatine and sugar in boiling water and stir to mix well ans allow it to  cool for a few minutes.

2.Add in the mango pulp along with e whipping cream or water and mix well.

3.Peel the mango, remove the flesh and mash them up.

4.Add  the fresh mango pulp and mix well.

5.Refrigerate  the above mixture for at least two to three hours.

Fruit Pudding

Ingredients

White bread  - 4 slices  
Butter - 2 tbsp  
Eggs - 3  
Fruit - personal choice
Milk - 1 cup  
Nutmeg powder  - a pinch
Sugar - 4 tbsp  

Method

1. Take the pulp of the fruit.
2. Remove the crust of bread and mash it with the fruit.
3. Break three eggs and add the contents into the mash.
4 . Add butter, milk, sugar, nutmeg and mix.
5. Transfer the contents to a buttered dish and steam or bake it for an hour till it becomes firm.

Jalebi Pudding

Ingredients

    * Jalebi - 3, big or to taste
    * Whole Milk - 2 cups
    * Eggs - 2

Directions

    * Break the eggs into the milk and gently hand blend it well all together.
    * Pre-heat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
    * Grease the dish that you will bake in with cooking spray.
    * Break the Jalebis into bite size pieces and put it into the baking dish.
    * Pour in the Milk and Egg mixture.
    * Put the dish into the oven to cook for 1 hour, uncovered.
    * Once out of the oven, allow it to stand for 5-10 minutes.
    * Loosen the edges and flip the pudding into a platter for serving.
    * Jalebi Pudding is best served hot. Serves 4-6.

Tips

    * Do not eat/serve the pudding straight out of the oven, it is very hot and can burn.
    * You don’t have to flip the pudding but the presentation is a lot better

Stuffed Mushrooms

Ingredients

14 to 16 large mushrooms
8 oz cream cheese
1 cup shredded crab meat
3 Tbls. butter
Parmesan cheese, grated

Method
Clean the mushrooms and remove the stems.
Cream together the butter and cream cheese until thoroughly mixed.
Next, combine the crab meat into this mixture.
Spoon the mixture into the mushroom caps and sprinkle with parmesan cheese.
Place the stuffed mushroom caps on a cookie sheet and bake in the oven at 350 degrees for about 15 minutes or until they are hot.

Yield : 12 servings

Water Chestnut Pudding

Ingredients

Water chestnut flour - 250g
Water - 500ml
Fresh water chestnut - 600g
Water - 750ml
Rock sugar/golden rock sugar - 300g - 400g

Method:

1.Wash fresh water chestnut thoroughlly and cut or crush them into your desired size.

2.Mix water chestnut flour with water and strain .

3.Dissolve rock sugar in  water till sugar dissolve.

4.Add  the crushed chestnut pieces.

5.Pour water chestnut mixture into rock sugar solution and keep stirring until thicken.

6.Pour the thicken chestnut mixture into a well greased 8 inch pan.

7.Steam on high heat for 30 minutes.

Amaretti Cookies

Ingredients

Blanched slivered almonds  - 3 cups
White sugar  - 1 1/2 cups
Egg whites  - 3
Almond extract  - 1 tsp

Method

1.Preheat oven to 300 degrees F (150 degrees C).

2.Line baking sheets with parchment paper.

3.Grind  almonds  finely, add the sugar and continue to process for another 15 seconds.

4.Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.

5.Using a tsp, place well rounded spoonfuls of dough onto prepared baking sheets.

6.Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes.

7.Cookies should be golden.

8.Allow cookies to cool completely on the paper before removing. Store in a dry place.

Amaretti Triple Deckers

Ingredients

Butter or margarine, melted  - 1 cup
Sugar  - 1/2 cup
Vanilla extract  - 1 1/2 tsps
Salt  - 1/4 tsp
Eggs, lightly beaten  - 2 large
Chocolate wafer crumbs  - 2 cups
Slivered almonds, toasted and chopped  - 3/4 cup
Flaked coconut  - 1/2 cup
Graham cracker crumbs  - 1 1/4 cups
Finely crushed amaretti cookies  - 1/2 cup
Semisweet chocolate mini-morsels  - 1/2 cup
Butter or margarine, softened  - 1/4 cup
Sifted powdered sugar  - 2 3/4 cups
Milk  - 2 tblsps
Almond extract  - 1/4 tsp
Semisweet chocolate, melted  - 1 (1-ounce) square
Amarettini cookies   - 20

Method

1.Mix together the first 5 ingredients in a heavy saucepan.

2.Cook over medium-low heat, stirring constantly with a wire whisk, 12 to 15 minutes or until mixture reaches 160° and is slightly thickened.

3.Remove from heat; divide mixture in half, and allow it to cool for  15 minutes.

4.Add chocolate wafer crumbs, almonds, and coconut to half of butter mixture, stirring well.

5.Press chocolate mixture firmly into an ungreased 9" square pan.

6.Add graham cracker crumbs, crushed amaretti cookies, and chocolate mini-morsels to remaining mixture, stirring well.

7.Press graham cracker mixture firmly over chocolate mixture in pan.

8.Beat 1/4 cup butter till creamy, gradually add powdered sugar, beating until blended.

9.Add milk and almond extract; beat until mixture is spreading consistency.

10. Spread frosting over graham cracker layer. Cover and chill. Cut into 20 bars.

11.Spoon melted chocolate into a zip-top plastic bag. Snip a tiny hole in one corner of bag, using scissors.

12.Drizzle chocolate over frosted bars. Top each bar with an amarettini cookie.

Rice Pudding

Ingredients

Whole milk  - 2 1/2 cups
Long or short grain white rice  - 1/3 cup
Salt  - 1/8 tsp
Egg  - 1
Dark brown sugar  - 1/4 cup
Pure vanilla extract  - 1 tsp
Gound cinnamon  - 1/4 tsp
Raisins - 1/3 cup

Method

1.Mix   the  milk, rice and salt   in a heavy pan and bring to a boil over high heat.

2.Simmer  the above over a low flame until the rice becomes  tender,  Stirring  frequently to prevent the rice from sticking to the bottom of the pan.

3.Whisk together egg and brown sugar until well mixed.

4.Add a half cup of the rice mixture  little by little and whisk furthur to mix well.

5.Add   the egg mixture to the rice-milk  mixture and stir, on low heat until  it becomes thicke.

6.Do noe boil the mixture

7.Add  the vanilla.

8.Remove from heat and stir in the raisins and cinnamon.

9.Serve warm or cold.

Frozen Chocolate Nut Mousse

Ingredients

To serve 12 - 15 persons

Egg    :    6
Castor sugar    :    1 cup
Rum    :    2 tbsp
Walnut pieces    :    ¼ cup
Praline    :    ¼ cup
Cream    :    ½ kilo
Ordinary chocolate    :    1 cup
Vanilla    :    ½ tsp
Chocolate ( small pieces )    :    ¼ cup
Tartar cream    :    a pinch

 
Method

Beat butter and ½ cup sugar till it is creamy.
Mix with chocolate, rum, vanilla and mix well.
Mix white of egg, tartar cream, ¼ tsp salt and beat well.
Add ½ cup sugar, little by little and beat till stiff.
Beat cream, fold with chocolate mix.
Fold with white of egg, do not beat.
Fold in walnut, chocolate pieces and praline.
Transfer it to a chilled cup and freeze overnight.
Decorate with cream and grated chocolate the next day.
Serve straight from the freezer.

Seb ki Jalebi

Ingredients
10  apple rings
¾ cup plain flour(maida)
¼ teaspoon dry yeast
1 teaspoon sugar
1 tablespoon melted ghee
Oil for deep-frying

For the sugar syrup
1 cup sugar
½ teaspoon saffron(kesar)
3 teaspoons rose water

For the garnish
½ teaspoon cardamom(elaichi)powder
1 tablespoon blanched and sliced pistachios

For the syrup
1. Dissolve the sugar in 1 cup of water and boil for 5 minutes. The syrup should be of 1 thread consistency.
2. Warm the saffron in a small vessel, add a little milk and rub until the saffron dissolves. Add this to the syrup.
3. Add the rose water. Keep aside.

Method
1. Add the yeast and 2 pinches of sugar to ½ cup of lukewarm water. Mix well.
2. Sprinkle 2 pinches of flour on top. Cover and keep for 3 to 4 minutes. If the cup is full of froth, the yeast is ready to use.
3. Mix the remaining flour, yeast liquid, sugar, melted ghee and some warm water and whisk until the mixture has the consistency of thick batter.
4. Cover and keep for 1 hr. Mix well again.
5. Dip apple rings in this batter and deep-fry in oil on both sides until crisp.
6.Drain on absorbent paper and keep aside.
7. Heat the syrup till warm, remove from the flame and drop apple rings into it.
8. Soak for 1 minute and drain.
9. Garnish with cardamom powder and pistachios.
10. Serve hot.

Coconut Caramel Pudding

INGREDIENTS

3 cups of Milk

4 spoons of rava

10 spoons of sugar

pinch of salt

5 Eggs

10 tablespoons of grated coconut

2 tablespoons of butter

METHOD

To prepare Caramel

Place a utensil on the gas.

Add 3 spoons of sugar and 2 spoons of water. Heat the sugar, when it starts burning & turns in to brown color put off the burner.

Take another utensil, add milk, rava, sugar &  salt & stir well, now keep it on the burner and boil the milk. Let the milk thicken. Put off the burner. In another utensil beat the eggs well.
Now add the boiled milk in it, add coconut and butter &  beat again.

Now add the mixture in the utensil in which caramel was prepared.

Next take some water in another vessel &  place this utensil on it and keep on the burner. Let it cook for aleast 40 mins.
 Delicious and mouth watering Coconut Caramel Pudding is ready.

Layered Sandwich Dhokla

Ingredients For Dhokla Sandwich

Yellow Dhokla

1 cup Besan (Chickpea flour/gram flour)
2 tbsp Rava (Sooji)
1/2 tsp Citric acid crystals (or Eno Fruit salt)
Salt - to taste
2 tbsp Sugar
2 tsp Baking soda

Green Dhokla

2 cups Rava (semolina)
1/2 cup sour curd or buttermilk
1/2 cup chopped coriander
1 tsp soda bicarb
2 tbsp oil
3-4 green chillies - chopped
salt - to taste
2 cups water (use only 1 1/2 cup if you have used buttermilk instead of curd)

Method
Mix all the ingredients for the Yellow Dhokla except the baking soda. Add about 3/4 cup of water. The batter should be about the consistancy of dosa batter. Add little more water if required.

Take the chopped coriander and green chillies, and blend to form a smooth paste with about 2 tbsp water. Repeat the same procedure as above by mixing all the ingredients for the Green Dhokla, except the soda bicarb and keep aside.

Steaming the Dhoklas
Apply some oil to a deep, flat bottomed stainless steel vessel (like a cake pan) that fits into your pressure cooker. Pour some water into the cooker and let it boil.

Once the water boils, add the baking soda to both the batters and mix it up. You should see the batter froth up a little.

Pour it into the prepared vessel to half the height, leaving ample space for the steamed batter to rise up and expand. If you are going to do this in batches, add the baking soda to the divided batter each time before steaming rather than adding it to the whole mixture. This ensures that the dhokla will become soft and fluffy.

Place it into the cooker and let it steam for about 10 minutes. Do not put the whistle on the cooker (just like idlis) Insert a toothpick in the center to see if its cooked through, then remove from the cooker and allow to cool a little.

Repeat this process for both the batters.

Layering and Assembling the Sandwich Dhokla
Cut squares (or other shapes) for both types of steamed cakes. Take the yellow dhokla pieces and apply some green cilantro chutney liberally on top of it. Now layer the green dhokla slices on top of it like a sandwich.

You can use any other desired spread for the sandwich, like salsa or cheese. Then add a dollop of ketchup on the top.

Serve the Sandwich Dhokla with your favorite dip as an attractive and healthy appetizer!

Mango Ginger Mousse

A refreshing finale to this unusual gastronomic experience! Candied ginger is fresh ginger that's cooked in sugar syrup and crystallized. It is easily available at most grocery stores.

Serves :  4.

Ingredients

     
    * 3 tablespoon sugar
    * ½ teaspoon gelatine
    * 1 cup mango purée
    * ½ teaspoon finely chopped candied ginger
    * ½ cup fresh cream
    * 2 eggs

Main Procedure

1. Soak the gelatine in 2-3 tablespoon of warm water for 10 minutes.

2. Mix the egg yolks, sugar and gelatine with 2-3 tablespoon of water in a bowl and place it over a double boiler and whisk continuously to make a thick custard.

3. When the mixture coats the back of a spoon it is ready and can be taken off the double boiler.

4. Cool slightly and fold in the mango purée and the candied ginger.

5. Whisk the egg whites in a clean dry bowl till soft peaks form and keep aside.

6. Whip the cream and fold into the mango mixture.

7. Gently add the whisked egg whites and fold it in carefully.

8. Pipe it into a tart or a chocolate shell using a large 5 star nozzle.

9. Serve chilled.

Bread Pudding

For the pudding
  
4 to 6 bread slices
1 1/2 tablespoons butter
2 tablespoons cornflour
3/4 cup sugar
2 cups milk
2 tablespoons walnuts
2 tablespoons raisins
1/2 teaspoon vanilla essence

For the topping

1 tablespoon brown sugar
2 tablespoons butter
1/4 teaspoon ground nutmeg

 Method

1. Remove the crust from the bread slices, spread the butter on the slices and cut each slice into 2 to 3 strips.

2. Arrange the strips in a greased 200 mm. (8') diameter pie dish.

3. Combine the cornflour and sugar and make a paste with a little milk.

4. Boil the rest of the milk and stir in the paste after lowering the heat.

5. Add the vanilla essence and stir continuously until the sauce becomes thick and smooth. Remove and keep aside.

6. Sprinkle the raisins and walnuts on the bread and pour the sauce over it. Top with the brown sugar and knobs of butter.

7.Bake in a hot oven at 180 degree C (350 degree F) for 20 minutes.

8.Remove and sprinkle the nutmeg powder on top.

9.Serve hot.

Tips
Since the pudding is served in the same dish in which it is baked in, use a glass dish and not an aluminium baking dish.

Javvarisi Semiya Pudding

Ingredients

Javvarisi - 2 tbsp
Semiya - 1/4 cup, roasted in ghee until golden and fragrant
Sugar - 1/3 cup, or to taste
Cardamom - 2, seeds removed from pods and powdered
Milk - 1 1/2 to 2 cups
Raisins - 10-15
Cashews - 8-10, broken in half
Ghee - small amount to fry raisins and cashews

Method

1.Place about 1 cup water in pan and bring to boil.

2. Add the javvarasi/sago to the boiling water and cook until they become transparent and soft.

3.You may need to add some more water, depending on how small the sago are and how fast they cook.

4.Once the javvarasi is just about cooked, add the semiya to the same pan and continue cooking until the semiya is cooked. This should take just a couple of minutes.

5.At this point, add the sugar to the pan and stir to dissolve it. The consistency should be fairly thick at this point.

6.Now, add the milk to the consistency that you like

7.Once the milk begins to simmer, turn the heat off. Add the cardamom powder.

8.Lastly, fry the raisins and cashews in a little bit of ghee and add to the payasam.

Coconut Red Bean Pudding

Ingredients

Water Chestnut Flour -   60 g
Corn Flour    -  80 g
Evaporated Milk  -    100 ml
Coconut Milk   -     200 ml
Granulated Sugar  -     15 tbsp
Boiled Hot Water    -      1000 ml
Canned Red Bean   -  40 g

Method

1.Dissolve sugar in hot water and keep aside

2. Mix water chestnut flour, corn flour into a plain square container

3. Add  the  evaporated milk and coconut milk  to the above and mix them well

4. Pour in the boiling sugar water, stir well until form paste.

5.Allow the paste to cool

6.Now add in red bean, stir again until red bean i sevenly distributed

7.Refrigerate the above till the paste hardens

8.Cut into small square pieces, dish up and serve

Sweet Red Bean Paste Pancakes

Ingredients

For pancake batter

Unbleached white flour - 250g
Sea salt - a pinch
Eggs - 2
Vanilla essence - 2 drops
Cold water - 2/3 to 1 cup
Red bean paste  - 1 cup
Oil  - for frying
Toasted sesame seeds - 2 tbsp

For Sweet red-bean paste

Dried adzuki beans - 1 cup
Sea salt - a pinch
Rice syrup  - 1/2 cup  or Palm sugar - 1/3 cup
Orange zest - 1 tsp
Vanilla essence - 2 drops


Method

For paste

1.Sort through the beans and  discard  stones if present.

2.Soak  the beans overnight

3.Drain the water , add fresh water to cover and cook until  it becomes soft.

4.Drain  the water  and puree along with  the salt and syrup or sugar.

5.Heat a pan  and  fry  the puree for a few minutes till  most of the liquid to evaporate.

6.Add the orange zest and vanilla, then refrigerate.

For Pan cakes

1.Remove  the paste from the refrigerator and bring it  to the room temperature

2.Mix the flour and salt together in a large bowl.

3.Make a hole  in the centre and pour in the beaten egg and vanilla, gradually mixing the flour into the egg while adding water.

4.Whisk the batter until smooth and leave to rest for 30 minutes.

5.Heat a tsp of oil in a pan , then ladle in enough batter to thinly coat the pan.

6.Reduce the flame and once the mix begins to solidify, spoon a 4cm strip of red bean paste on to the pancake.

7.Flip two sides of the pancake over the paste to make a rectangular shape and flip over the remaining two sides, forming an envelope to enclose the paste.

8.Seal the paste using a little more batter

9.Flip the pancake, adding a little more oil, and fry until golden brown.

Moong Dal Dhokla

Ingredients
 For batter
1 Cup Rice
¾ cup Mong dal
¼ urda dal
½ tsp of tumeric powder
1 Baking soda
1 cup curds
1 tsp Cumin seeds
1 tsp Mustard seeds
Finely chopped coriander
1 bowl of grated coconut

Method

1. Soak rice urda dal  and mung dal overnight.
2. Grind it and add the curd and salt. Leave it for 5 to 6 hrs to ferment
3. Mix green chilli paste to it. Add tumeric powder
4. Boil water in a big container for steaming.
5. Meanwhile grease a thali and put a pinch of soda to it, put 3 tbsp of the batter on the thali and mix it well.
6. Steam the dhokla container till the cake is set and cooked.
7. Remove and cut it in squares when its cold.
8. for tempering:
Heat oil in a pan and add mustard seeds, cumin seeds and curry leaves .
9. Spread this oil over dhokla pieces and decorate it with corriander leaves and grated coconut.
10.serve it with  pudina chutney or tomato sauce

Amaretto Amaretti Pear Crumble

Ingredients

Bosc pears, peeled, cored, and cut into 1/2-inch-thick wedges - 4 firm
Fresh lemon juice - 1 tblsp
Apricot preserves - 1/2 cup
Amaretto (almond-flavored liqueur) - 1/4 cup
Chilled butter, but into small pieces - 1 1/2 tblsp
Amaretti cookie crumbs - 1 cup
Vanilla low-fat ice cream - 1 1/2 cups

Directions

 1.Preheat oven to 375°.

2.Combine pears and juice in a large bowl; spoon into a 1-quart baking dish.

3.Combine the apricot preserves and liqueur in a small bowl; spoon evenly over pears.

4.Sprinkle butter over pear mixture, and top with 1 cup amaretti cookie crumbs.

5.Bake at 375° for 30 minutes or until golden brown.

6.Spoon pear mixture evenly into 6 bowls, and top each serving with 1/4 cup ice cream.

Apple Pineapple Pie

Ingredients

For Pastry

All-purpose flour  - 2 cup
Salt  - 1/2 tsp
Vegetable shortening (7 oz)  - 14 tblsp
Ice water (4 to 5)  - 4 tblsp

For Filling

Tart apples (about 6)  - 2 lb (  peeled and thinly sliced  )
Finely chopped fresh pineapple  - 3/4 cup
Fresh lemon juice  - 2 tblsp
Sugar  - 1/2 cup
All-purpose flour  - 2 tblsp
Freshly grated nutmeg  - 1 tsp
Cinnamon  - 1/2 tsp
Milk  - 1 tblsp
Sugar  - 1 tblsp

Method

1.Mix  together the flour and salt.

2.Cut in the shortening  and mix well until the mixture is mealy.

3.Sprinkle in 4 tblsps of the ice water and stir with a fork until the dough comes together.

4.If it is too dry and crumbly, add the remaining 1 tblsp water, 1 tsp at a time.

5. Halve the dough and pat it into two 7-inch disks.

6.Wrap each disk in wax paper and refrigerate until chilled, about 30 minutes.

7.Arrange one rack in the bottom third of the oven and another in the middle

8.Preheat the oven to 450F.

9.Roll out 1 disk of dough into a 10- to 11-inch round on a lightly floured surface.

10. Transfer the dough to an 8-inch pie pan. Do not trim the overhanging pastry.

11.Roll out the second disk of dough into an 11- to 12-inch round and transfer it to a parchment-lined baking sheet.

12.Refrigerate the pastry while you proceed.

13. Toss the apples with the pineapple and lemon juice.

14. In a bowl, mix together the sugar, flour, nutmeg and cinnamon.

15. Toss the dry ingredients with the fruit.

16.Scrape the filling into the pie shell (it may look like too much filling, but it shrinks as it bakes).

17.Moisten the overhanging edge of pastry with water. P

18.Place the top crust over the filling.

19.Trim the edge so it's even, then crimp to seal. Cut a few vents in the top.

20.Brush the pie with the milk and sprinkle the sugar on top.

21.Bake the pie on the bottom rack of the oven for 20 minutes, then transfer it to the middle rack

22.Bake 40 to 45 minutes longer, until the crust is golden brown and the apples are tender when gently pierced.

23.Cool on a rack and serve

Stuffed Mushrooms

Ingredients:

12 button mushrooms
40 g butter
1 Tbsp thyme, chopped
2 Tbsp walnuts, chopped
1 pear, peeled and diced
4 g blue cheese
50 g butter at room temperature
3 cloves of garlic, minced
2 Tbsp parsley, chopped
3 Tbsp bread crumbs
1 Tbsp parmesan
4 large chicken livers, cut in to 4
Half green apple, peeled and diced
1 shallot, chopped
20 g butter
2 Tbsp port wine
2 Tbsp chives, chopped
Salt and pepper
1 medium frying pan
1 small frying pan
2 trays
2 spoons
2 teaspoons
1 bowl
Tongs
1 chopping board
1 small knife

Method:

Prepare the mushrooms
Take a mushroom and remove the stalk. Then using a teaspoon, scoop out the inside and discard. Repeat the same process with all the mushrooms.
Heat the large frying pan over a medium to high temperature. When hot, add half of the butter, followed by half of the mushrooms.
Turn the mushrooms over in the pan to coat them thoroughly in butter. Season with salt and pepper, add a little thyme and turn them again. Finally, add some parsley and keep turning them until they are nicely seared all over,
Just before taking them out of the pan, season the inside of the mushrooms with salt and pepper. Transfer them onto a tray when you finish and then repeat exactly the same process with the remaining mushrooms.

Make blue cheese filling
Take a bowl and put in the blue cheese, pears and walnuts. Season with salt and pepper and mix together thoroughly.

Make the butter mix
In a bowl, combine the bread crumbs, butter, garlic, parsley and parmesan. Season with salt and pepper and mix well.

Make the chicken liver mix
Heat the small frying pan over a high heat then add the butter, apples, liver and shallots. Season with salt and pepper and toss a few times. Add the port wine, cook for a further minute and remove from the heat.

Stuff and grill the mushrooms
Turn on the grill to a high heat, ready to caramelize the mushrooms.
Fill four of the mushrooms with the blue cheese mix, then a further four with the butter mix and finally the last four with the chicken liver mix.
Grill the stuffed mushrooms for 3 to 5 minutes until caramelized and golden.

Serve
And just for that finishing touch, sprinkle with chives and serve.
Ideal for any dinner party or barbecue, these stufed mushrooms are original and full of flavour.

Mousse Tutti Fruity

Ingredients

To serve 12 - 15 persons

Egg    :    4
Castor sugar    :    1 cup
Lime juice    :    1 dessert spoon
Rum    :    2 dessert spoon
Shining cherry pieces    :    ¼ cup
Shining candied peels    :    ¼ cup
Walnut pieces    :    ¼ cup  
Dry raisins    :    ¼ cup
Crystallised ginger    :    ¼ cup      
Toasted pista    :    2 tbsp
Cream    :    ½ kilo
Salt    :    a pinch
Vanilla    :    ½ tsp
Tartar cream    :    a pinch

Method
Soak cherries.
Peel skin of ginger.
Soak with raisins overnight in ¼ cup rum.
Fry badam and pista till crisp.
Separate white and yellow of egg.
Beat yellow of egg with ½ cup sugar till it is creamy.
Add lime juice, rum little by little and mix well.     
Beat white of an egg, still stiff.
Add ½ cup sugar and beat well.
Add vanilla and beat till it is stiff and shining.
Beat cream till thick.
Add cream to yellow of egg mix.
Add soaked fruits, nuts and fold in white of egg.
Transfer the contents to a serving dish and freeze.
Decorate with cream, nuts, cherry and freeze.
Serve straight from the freezer.

Muttai Roti Pudding

Ingredients

Milk    :    300 ml
Sugar    :    30 gm
Egg    :    2
Raisins    :    15 gm
Bread slices    :    6
Butter    :    10 gm
Nutmeg powder    :    1 tsp

Method

Wash raisins and dry.
Smear butter in one side of the bread slices.
Mix sugar, egg , milk and beat well.
Smear ghee in a broad vessel.
Place 3 bread slices.
Place the raisins over the slices.
Place the remaining slices.
Pour milk over the slices and soak for 30 minutes.
Heat a baking oven and cook the pudding for ½ an hour.

Suji Ka Dhokla

Ingredients:
Mix these ingredients together and let it rest for 30 minutes:
Sooji/Rava/Semolina-1 cup
Yogurt-1 cup
Water-1/4 cup
Salt
Hing-a pinch
Turmeric powder-1/4 tsp
Green chilli chopped-1/2 tsp
Coriander leaves(Cilantro) chopped-2 tbsp
Coconut grated-1 tbsp
Lemon juice-2 tsp

To season in 1 tbsp oil:
Jeera-1 tsp(optional)
Mustard seeds-1/2 tsp

Other ingredients:
Eno fruit salt-1 tsp

Method:
Heat oil in a pan. Add mustard seeds and jeera and allow it to crackle. Pour this to the batter that has been sitting for 30 minutes.
Add eno fruit salt. Mix the batter well.
Steam on high flame using greased idli plates for 12 minutes.