Sweet Dishess.....

Chocolate Mousse Ingredients:


1 tbsp cocoa powder
1/2 tsp vanilla essence
1/2 cup fresh cream
1/4 cup milk
1 tbsp gelatin powder (dissolved in 1/4 cup of water)
2 tbsp butter
3 eggs
4 oz chocolate
6 tbsp castor sugar

Method:
Melt butter in a pan; add chocolate, milk and cocoa powder. Stir till it becomes thick. Beat eggs with castor sugar till stiff, add essence.Fold it with the chocolate mixture, dissolved gelatin and whipped cream.Freeze and decorate with chocolate chips.

~^~Strawberry Shortcake~^~

• 3 pints fresh strawberries
• 1/2 cup white sugar
• 2 1/4 cups all-purpose flour
• 4 teaspoons baking powder
• 2 tablespoons white sugar
• 1/4 teaspoon salt
• 1/3 cup shortening
• 1 egg
• 2/3 cup milk
• 2 cups whipped heavy cream

DIRECTIONS

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

~Firni~

~Chocolate Banana Log~

Balushahi

zarda........




Ingredients:

2 cups rice, basmati
1\\4 cup coconut, dried
1\\4 teaspoon yellow food color
1\\2 cup ghee
4 - cloves
1 inch piece cinnamon stick
1\\2 teaspoon cardamom, seeds (crushed).
2 cups sugar
1\\4 cup milk
1 tablespoons lemon juice
1\\2 cup khoya
1\\4 cup almonds blanched,cut into sliver
1\\4 cup raisins, golden
1\\4 cup pistachio nuts, cut into slivers
1\\2 teaspoon kewra essence
3-4 - silver leaves (varak) optional

Method:

* Rinse rice well; soak it in cold water for about 30 minutes and drain. Place saffron threads into two tablespoons of boiling water and soak for 10 minutes. Soak coconut in water for 15 minutes or until soft. Then thinly slice it.

* In a large, heavy skillet bring plenty of water to boil. Add washed rice, cardamom seeds and yellow color, bring it back to boil, reduce heat and cook for about 12-15 minutes until the rice are almost cooked, Drain and keep aside.

* Heat ghee in a heavy saucepan; add cardamom seeds, cloves and cinnamon. Stirring all the time, fry them for a couple of minutes. Add sugar and milk. Bring to boil and simmer for few minutes.

* Add rice, lemon juice and saffron water, Stir gently, cook for 5 minutes on medium heat. Add khoya, almond, raisins, pistachio nuts, coconut and kewra essence, stir gently and cover with a tight fitting lid. Reduce heat and cook for 12-15 minutes or until all the moisture from sugar has evaporated.

Gajar Ka Halwa ........
Ingredients
2 Lb carrots (grated)
1 cup sugar
3 tablespoon ghee or butter
1/2 cup condensed milk
3/4 cup Khoya (use Ricotta Cheese if Khoya is not available)

Garnish
1/4 cup cashews
2 tablespoon dates


Preparation
1 Cook carrot with ghee on medium heat for 15-20 minutes. Stir well while cooking.

2 Add the condensed milk, khoya, sugar and cook again in medium-low for 15-20 minutes.
3 Garnish with the cashews and dates and serve .....

Reduced: 78% of original size [ 512 x 528 ] - Click to view full image

Kheer ........
Ingredients

1/2 cup Rice
4 cup Milk
1/4 cup Raisins
3/4-1 cup Sugar
1 tbs Cardamom seeds
1/4 cup Shredded blanched almonds
6-8 drops Rose water
1/2 cup Water

Instructions
Wash and drain the rice. Soak in 1/2 cup water for 1/2 hour. Boil the rice in the same water until it is coated and the water dries up. Add the milk and simmer on low heat for 1 1/2 hours.

Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring. When it is creamy, add sugar and stir in well. Remove from heat and add crushed cardamom seeds, rose water and shredded almonds.

Serve hot or cold decorated with silver or gold leaves (optional). Silver/Gold leaves are very fine and tasteless.

PineApple Cake

Preparation and cooking time: About an hour and a half.

Topping:
1 cup of firmly packed brown sugar
1/2 cup unsalted butter
1 can (20 oz) of pineapple slices

Cake:
1 1/2 cups all purpose flour
6 Tbsp cake flour
6 Tbsp of ground almonds (from about 2 oz of whole almonds)
3/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups of sugar
1 cup (2 sticks) unsalted butter at room temperature
4 large eggs
3/4 teaspoon vanilla extract
3/4 cup sour cream

1...Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture.

2.. Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.

3.. Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.

Makes 12 to 14 servings. Reduced: 43% of original size [ 929 x 865 ] - Click to view full image

Cake Alaska ,,,,

Ingredients:




Method:

Bohat bohat bohat good sharingd farwa

buhat buhat shuktiya amnao...

ahaan


very nice

Besan Barfi

A quick and easy recipe for all sugar cravers
Makes 4 servings

Ingredients:

1 c Besan
1 c Shortening
1 c Sugar
4 seeds Cardamom
Nuts (optional)

Method:

Melt shortening in a pan. Turn down heat and add cardamom and Besan. Fry, stirring constantly to prevent burning until it has changed to a brown color and smells . (Test: a few drops of water sprinkled on it splutters instantly).Turn off the heat and stir in the sugar. Spread 1/2" thick onto a platter. Cut into diamond shapes after it has cooled down.

Very good addition again tfs

thankz amnao

Chocolate Biscuit Pudding, (cook it up)



To make : 12 Slices

Ingredients..

4 tbsp buter (tbsp = table spoon)
3 tsp cocoa powder
300 gms powdered sugar, 1 3/4 cup milk
1 tbsp milk powder
75 gms walnuts, finely chopped
1/2 tsp vanilla essence
28 cream cracker biscuits
1 tbsp icing sugar
Squre tin mould 6"x6"z2", lined with wax paper

Preparation

1) Combine cocoa powder and sugar, mix well and set aside.
2) Combine 1 cup milk and milk powder, mix well and set aside

3) Mix icing sugar with cream. whip cream and store in refrigerator.

Method

1) Melt butter in heavy bottom saucepan over the slow fire.

2) Remove the saucepan from fire.

3) Add cocoa powder mixture. Mix well.

4) Place the saucepan on slow fire and add milk mixture. Cook for 1 to 2 minutes, stirring constantly.
5) Add walnuts and vanilla essence. Stire the chocolate mixture for a minute.

6) Remove the saucepan from fire and place it over hot water in a bigger pan.

7) Spoon enough cholcolate mixture into the lined mould tin, to cover the bottom of the tin.

Dip each biscuit in the remaining milk.

9) Line 4 biscuit in the remaining milk.

10) Repeat 6 more layers, ending chocolate mixture on top.

11) cover the wax paper, press gently.

12) Chill overnight in refrigerator.
13) Unmould in a serving dish. Cut each group of 7 biscuits in 3 slices, thus making totally 12 slices.

14) Pass around with bowl of whipped cream.


NOTE : In case the mould tin is not available use the silver roll as a mould, but line it with wax paper nevertheless.

welcome !!

and good addition again