Chocolate almond cake

Ingredients:

• Sift together :
• Maida - 250 gms.
• Cocoa - 3 tbl. sps. [ level ]
• Baking powder - 2 tsps. [ level ]
• Cooking soda - 1/2 tsp
• Salt - a pinch

Blend together:

• Condensed milk - 1 tin
• Melted butter - 100 gms.
• Luke warm water - 1 glass
• Vanilla essence - 1 tsp

Other ingredients :

• Almonds - 1/2 cup [ sliced and chopped ]

Method :

Sift the mentioned ingredients together twice. Blend mentioned ingredients together in a bowl. [ other wise you can use mixie also ] Then add sifted ingredients and mix well in clock wise direction. Mix half the sliced almonds to the batter. Then transfer to a greased baking dish. Arrange rest of the almonds on top. Bake in a pre- heated moderate oven approximately for 45 minutes in 170˚C / 375˚F


Note :

While arranging nuts on top before baking, dip the nuts in milk and then arrange, so that it doesn't sink into the cake after baking.

Chocolate Flavoured Rice Pudding

Ingredients :

• Un cooked rice - 1 / 2 cup
• Milk - 4 to 5 cups
• Cocoa powder - 4 tsps
• Butter - 1 tsp
• Sugar - 6 tsps
• Salt - 1 / 4 tsp
• Vanilla essence - 1 tsp
• Cream [ whipped ] - to serve

Method :

Boil the milk well. Then add all the other things and simmer the gas on a low flame for about 2 hours, till the rice gets cooked nicely and the pudding become thick. Remove from the gas and serve with whipped cream. Enjoy your hot pudding or keep it in fridge and have chilled pudding.

Stylish Pudding

Ingredients :

• Nankhatai biscuits [crumbled] - 200 gms.
• Custard powder - 3 tsp [mixed with little milk]
• [I used strawberry flavour]
• Milk - 4 cups
• Sugar or sugar free - 3 tsp
• Mixed fruit of choice -3 tsp -1 cup
• [I used banana, apple and strawberry]
• Walnuts [ shelled & chopped ] - 1 / 4 cup
• Fresh cream [ whipped with 2 tbsp castor sugar ] - 1 / 2 cup
• Essence - 2 drops [ As per your wish ]

Method :

Fist prepare the custard by boiling the milk with sugar. Then mix custard mixture & cook over low flame, stirring continuously, till the mixture is thick and smooth. Then add essence and mix well. Take one bowl, arrange half  the biscuit crumbs in a bowl. Add a layer of half the fruits and nuts. Then pour half the custard over and repeat another set of layers similarly. Decorate with whipped cream and serve at once.

Strawberry, apple lassi

Ingredients :

• Apple - 1
• Strawberries -10
• Sugar - 2 tbl. sps.
• Fresh thick curds - 5oo ml.
• Fresh cream - 1tbl.sp.
• Salt - 2 pinches
• Water - 200 ml.

Method :

Cook strawberries in little water to which sugar is added. Then keep in reduced flame until it gets a shine and sugar is dissolved completely.  [ can be microwaved for 2 to 3 minutes in medium - high ] then remove from fire and allow to cool. Push apple through the juicer and collect the juice. Then put strawberries along with the syrup in a mixie. If necessary add little water and blend gently. Strain through a mesh strainer to remove fine seeds of strawberries. Then pour it back in the mixer along with apple juice and curds. Blend until everything gets mixed properly. Add fresh cream, salt, ice cubes and if necessary some more water. Blend until frothy and pour in a tall glass and serve immediately. Your yummy fruit lasssi is ready.

Malpua

Ingredients :

• Milk - 1 litre
• Maida - 1 / 2 cup
• Sugar - 3 / 4 cup
• Water - 2 / 3 cup
• Ghee - for deep frying
• Cashewnuts & almonds - 2 tblsp

[ finely chopped ]

Method :

Boil milk in heavy vessel till it is reduced to half of it's volume. Remove from fire and allow to cool down to room temperature. Mix maida with this without forming lumps and prepare thick batter of pouring consistency. Then heat ghee in a small kadai up to 1 inch depth. Take a small ladle full of dough and pour in the hot ghee to form a small pan cake. Turn over and cook for a while and remove from the fire. Then heat water and sugar together to form a thick and sticky syrup. [ like jamun syrup ]. When malpuas  are  deep fried, dip it in warm sugar syrup and arrange on a flat plate side by side. Prepare all the malpuas like this till the batter is over. Finely sprinkle fried  nuts on top.

Small potato pulav

Ingredients :

• Basmathi rice - 1 cup
• Small potatoes - 1 / 2 cup
• Fresh thick curds - 1 / 4 cup
• Tomatoes - 1 / 4 cup [ chopped ]
• Water - 2 cup
• Fresh green peas - 1 handfull
• Garam masala powder - 1 / 2 tsp
• Salt - as required
• Red chilli powder - 1 1 / 2 tsp
• Turmeric powder - 1 / 2 tsp
• Fresh coriander leaves -1 / 4 bunch [ grind to a smooth paste ]
• Big onions - 2 to 3 [ cut into lengthwise ]
• Oil - 2 table spoon
• Ghee - 2 table spoon

Grind together :

• Coriander seeds - 1 tsp
• Red chillies - 2

Grated dry coconut
[ fry above spices in a little oil and grind together with few green chillies and a small piece of ginger ]

Method :
Wash and soak the rice for 15 minutes. Grind coriander leaves to smooth paste and mix with fresh curds. Pressure cook rice with water, peas, tomato pieces. Remove from the fire and cool thoroughly. Separate the grains.Mix a spoon of ghee to that. Pressure cook potatoes and peel the skin, prick with fork and fry in oil till light brown.Keep aside. Heat oil in a frying pan and fry onions till crisp. Add ground masala and fry till good smell comes. Gently mix potatoes and curds. Stir in medium flame with cooked rice and salt. Sprinkle garam masala powder. Keep in low flame for few minutes. Ur small potato pulav is ready . Serve hot with mix vegetable raitha.

Vanilla cake

Ingredients :

Sift together twice :

• Maida - 1 cup heaped 120gms. ]
• Baking powder - 1 tsp [ level ]
• Cooking soda - 1 / 4 tsp
• Salt - a pinch

Cream together :

• Buttrer - 60 gms.
• Powder sugar - 90 gms.

Other ingredients :

• Luke warm milk - 150 ml.
• Vanilla essence - 1 / 2 tsp

Method :

Cream butter with sugar until light and fluffy using a spatula in a dry vessel. Then add sifted ingredients, essence, and warm milk. Blend well using electric egg beater. Pour on a greased baking tray and bake in a pre - heated oven until it becomes golden in colour. [180˚C] or approximately for 40 minutes.

Note :

Always pre- heat oven at 220˚C for 10 minutes before baking. Adjust the time and temperature to the recipe after that.