Watermelon Sorbet

INGREDIENTS

Watermelon puree  -  2 cups
Sugar  -  1/2 cup
Water  -  1 cup
Lemon juice  -  2 tbsp

METHOD

In a pan bring sugar and water to boil.
Cook until the sugar is dissolved in water.
Then allow it to cool to room temperature.
Then mix the watermelon puree, sugar syrup and lemon juice.
Pour this into a baking dish and freeze it for about 3-4 hours.
Serve chilled.

Dulce De Leche Cake

INGREDIENTS

Maida  -  1 1/2 cup
Dulce de leche  -  1 cup
Powdered sugar  -  1/2 cup
Butter  -  200gms
Eggs  -  2 nos
Baking powder  -  1 tsp
Vanilla essence  -  1 tsp
Milk

METHOD

Mix and sieve maida, baking powder.
Mix butter and powdered sugar until soft.
Then add half of dulce de leche and mix well until everything is combined well.
Then add eggs and beat well along with vanilla essence.
Add the flour mix to it and rest of dulce de leche and mix well.
If the mixture is too hard to mix, then add little milk and mix it.
Then transfer it into a greased cake tin.
Bake in it preheated over at 180C  for 30 mins.

It can also be made in pressure cooker, check how to bake in pressure cooker

Dulce De Leche

Dulce de leche is a confection prepared by slowly heating sweetened condensed milk to form a caramelisation of it.

INGREDIENTS

Sweetened condensed milk  -  1 tin

METHOD

Empty the can of condensed milk into a pan.
Put it on medium heat and stir continuously.
Keep stirring until you can turn a spoon of it upside down without it falling off.

Chocolate Marsh Mousse

Mouse is a light yet rich dessert that is beaten until airy. The word mousse means foam in French.
Its origin is believed to have come from France and it is agreed that it was created as a speciality of French chefs in the late 1800s.
Though it originated from France the first written record of Chocolate mousse was in the United States from a Food Exposition in 1892.
Chocoalte Mousse is made using egg white and gelatin. I was thinking to give it a different touch, I used Marshmallow instead of Egg white and gelatin and named it Chocolate Marshamllow Mousse.

INGREDIENTS

Marshmallows  -  1 cup
Softened unsalted butter  -  50gms
Chocolate chopped  -  1 cup
Whipping cream  -  1 cup
Hot water  -  1/4 cup


METHOD

Put the marshamllows, butter, chocolate and hot water in a pan.
Keep stirring it on low flame to melt everything.

Remove from heat after its is melted and allow it to cool.

In the mean time whip the whipping cream using a blender to form a heavy thick cream.

Now add this thick cream to the cooling chocolate mixture and mix well until a smooth mixture is formed.

Pour it into small cups and allow it to cool in the fridge for about 2-4 hours.
Top it up with fresh fruits and serve chilled.

Oats Banana Cake

INGREDIENTS

Banana  -  1
Oats  -  1 cup
Maida  -  1/4 cup
Powdered sugar  -  1/4 cup
Cinnamon powder  -  1 tsp
Egg  -  1
Baking powder  -  1 tsp
Milk  -  1/4 cup
Vegetable oil or butter  -  1 tbsp
Salt  -  1 pinch


METHOD

Mash the banana and keep it aside.
In another bowl add oats, maida, egg, powdered sugar, baking powder, vegetable oil/butter, cinnamon powder and salt.
Combine everything together with little milk to form the cake batter.
Then add the mashed banana to it combine well.
Transfer the above batter to a greased cake bowl.
Microwave for 3 minutes.
After that allow it to rest for 5 minutes in the microwave.
Top up with honey, cream, peanut butter or just nothing.

Chocolate Roll

INGREDIENTS

Maida  -  3/4 cup
Baking powder  -  1 tsp
Powdered sugar  -  2 tbsp
Eggs  -  2 nos
Milk  -  1/4 cup
Vanilla essence  -  few drops
Dark chocolate  -  1/2 cup
Salt  -  1 pinch


METHOD

Mix maida, baking powder and powdered sugar together.
In another bowl beat the eggs well.
Then add vanilla essence and milk, then mix it up well.
Add the beaten egg mixture to the above mixed up maida and make a fine batter.
Heat a pan and make small like pan cakes and cook both the sides well.
Melt the dark chocolate and mix it up with little milk so that it is in a thick pouring consistency.
Now the spread the chocolate sauce on the pancakes and roll it.
Serve with chocolate sauce.

Thai Banana Fritters

INGREDIENTS

Bananas  -  6 nos
Rice flour  -  1/2 cup
Maida  -  1/2 cup
Coconut milk  -  1/4 cup
Grated coconut  -  1/2 cup
Sugar  -  1/4 cup
Water  -  1 cup
Salt  -  1 pinch


METHOD

Mix all the ingredients except banana and mix them well.
Keep the batter aside for sometime.
Cut the bananas into 2 or 3 pieces.
Heat oil in a pan over medium heat.
Dip the sliced bananas in the batter and slowly slide them into the hot oil.
Fry for about 3-4 minutes or until golden brown on both the sides.
Remove excess oil using a tissue.
Serve hot with vanilla ice cream.

Eggless Chocolate Cup Cake

INGREDIENTS

Maida  -  1 cup
Cocoa powder  -  1 tbsp
Baking powder  -  1tsp
Powdered sugar  -  1/2 cup
Melted butter  -  1 tbsp
Milk  -  1/4 cup


METHOD

Sieve maida, cocoa powder, baking powder together into a bowl and mix it well.
Then add sugar, melted butter and milk into the mixture and mix thoroughly until a thick batter is formed.
Grease and the microwave safe cups with butter and dust them with maida.
Spoon the cup cake batter into the cups until 1/2 of the cup is full.
Now microwave it oh high for 2 minutes.
Serve with chocolate sauce or ice cream.

Vanilla Cake

INGREDIENTS

All purpose flour  -  1/2 cup
Softened butter  -  3 tsp
Egg  -  1
Milk  -  1/4 cup
Baking powder  -  1/4 tsp
Vanilla extract  -  1 tsp
Salt  -  1 pinch


METHOD

In a bowl combine butter, sugar, egg, vanilla extract and milk and blend them together.
Combine the flour, baking powder and salt and blend it into a smooth mixture.
Grease a microwave safe bowl with butter and little flour.
Pour the mixture into the bowl.
Cover the bowl and cook on high for 3 minutes or until the cake springs back when touched.
To serve, let the cake cool for 5 minutes, the cover the bowl with a plate and turn both the bowl and plate
upside down so that the cake falls on to the plate.

Jelly Custard

INGREDIENTS

Packet of Strawberry jelly crystals
Crushed biscuits
Custard powder  -  2-3 tbsp
Sugar  -  as needed
Milk  -  1 cup



METHOD
For Custard

Take little of milk in a bowl and dissolve the custard powder in it.
Boil the remaining milk.
When it starts boiling add sugar and the dissolved custard powder in milk and stir continuously for few minutes till the mixture is thick.
Keep it aside to cool.

For Jelly Custard

Prepare the jelly according to the packet instructions.
Pour the jelly in a bowl and allow it to set in fridge for about 2-3 hours.
After it is set, add the crushed biscuit on top of the jelly.
Then add the custard mixture on top of the jelly and again allow it to set in the fridge for 2-3 hours.
Serve cold.

Chocolate Jamun

INGREDIENTS

Maida  -  1/2 cup
Milk powder  -  1 cup
Baking soda  -  1/2 tsp
Coco powder  -  2 tsp
Milk -  enough to make dough soft
Sugar  -  2 cup
Water  -  1 cup
Cardamom pods  -  4-5 nos
Oil  -  for frying


METHOD

Make the dough by combining milk powder, maida, baking powder, coco powder.
Add enough milk to make the dough soft.
Divide the dough into small balls.
Make the sugar syrup by mixing 2 cups of sugar and 1 cup of water.
Add cardamom pods to it.
Mix it well so that the sugar dissolves in the water.
Heat oil in a kadai and fry the balls.
Make sure that the ball become brown on both the sides.
Add the fried jamun's into the warm sugar syrup.



Note: You can also add chocolate chips instead of coco powder, so that will make Chocolate Chip Jamun.

Potato Halwa

INGREDIENTS

Potatoes  -  3 large
Sugar  -  1 cup
Ghee  -  1/4 cup
Dry nuts for garnishing


METHOD

Boil potatoes, peel the skin and mash them.
Heat ghee in a non stick pan and add mashed potatoes gradually.
Continue stirring at medium heat.
When the potatoes start changing color to golden brown, add sugar and mix.
Allow sugar to completely mix with the potatoes.
Remove from heat and add dry nuts.
Serve warm.

Wheat Gulab Jamun

INGREDIENTS

Wheat Flour  -  1 cup
Milk powder  -  1/4 cup
Maida  -  1/4 cup
Baking powder  -  2 pinch
Sugar  -  1 cup
Milk  -  5tbsp
Cardamom powder  -  1/2 tsp
Water  -  3 cup
Oil  -  2 cup


METHOD

Take a large bowl and mix wheat flour and maida, milk powder, baking soda and mix it well.
Now add milk and make a dough out of it.
Roll the dough into small balls.
For making sugar syrup, mix in 1 cup sugar with 3 cups of water and heat it in a pan for half an hour in medium flame.
Heat oil in a another pan and fry the balls until they turn brown in color.
Add cardamom powder to the sugar syrup and mix well.
Heat the syrup once again and add the fried balls in it and simmer for 10-12 minutes.
Turn off the heat once all the balls absorb the sugar syrup.
Remove the balls from the syrup.
Serve it hot or cold.

Caramel Custard

INGREDIENTS


Milk  -  500ml
Eggs  -  2 nos
Sugar  -  8-9 tabelspoon
Vanilla essence  -  1 tsp


METHOD

Melt 3 tablespoon of sugar in 3 tabespoon of water in a pan in medium flame.
Wait until it is golden brown to form caramel and then take it from the flame.
Pour the hot caramel in a bowl until it covers the base and then allow it to cool.
Pour 500ml milk, eggs, sugar, and vanilla essence in a bowl and mix it well.
Do not allow it to form bubbles, if so the custard surface will not be smooth and even.
Then pour the mixture into the bowl over the caramel syrup.
Steam it in a cooker for about 20 minutes in high flame.
Then take it from the cooker and allow it to cool.
Refrigerate it for 1 hour.
Put a plate above the bowl and turn it up side down.
Serve cold.

Macaroni Payasam

INGREDIENTS

Macaroni  -  1 cup
Milk  -  1/2 ltr
Milk maid  -  2 tsp
Sugar  -  1/4 cup
Ghee  -  2 tsp
Cardamom powder  -  1 tsp
Cashewnuts  -  few
Raisins  -  few.


METHOD

Cook the macaroni well separately, drain it and keep.
Pour milk in a vessel and bring it to a boil.
Then add the cooked macaroni, milk maid and sugar.
Continue stirring till the payasam becomes thick.
Once the payasam is thick add the cardamom powder and switch off the fire.
Roast the cashew nuts and raisins in ghee.
Garnish the payasam with roasted cashews and raisins.
Serve hot or cold.

Chocolate Cake

INGREDIENTS

Maida  -  1/2 cup
Unsalted butter  -  3 tsp
Powdered sugar  -  1/4 cup
Egg  -  1 nos
Warm milk  -  1/4 cup
Cocoa powder  -  2 tsp
Baking powder  -  1/4 tsp
Vanilla essence  -  1 tsp
Salt  -  1 pinch

For Icing
Icing sugar  - 1/4 cup
Cocoa powder  -  1 tsp
Melted butter  -  10gms


METHOD

In a bowl combine butter, sugar, egg, vanilla essence and milk and blend well.
Combine maida, cocoa powder, salt and baking powder along with this and blend well.
Blend till the mixture becomes very smooth without any lumps.
Take medium microwave safe tray and grease it with butter and little maida.
Pour the cake mixture into the tray.
Cover and cook in the microwave on High for 3-4 minutes or until the cake springs back when touched.
Let the cake cool for 5 minutes and cover the tray with a plate and turn both the plate and tray upside down, so that the cake fall on to the plate.

To make the icing, put the icing sugar and cocoa powder in a bowl.
Add butter and stir until it becomes smooth.
Spread the icing over the cake.
Top with nuts or fresh cut fruits.
Allow the icing to set.
Slice and serve.

Carrot Halwa

INGREDIENTS

Carrot Grated  -  2 cup
Milk  -  1 cup
Condensed milk  -  1/2 cup
Ghee  -  3-4 tsp
Cardamom crushed -  5 nos
Sugar  -  5-6 tsp
Chopped nuts

METHOD

Grate the carrots.
Heat the ghee in a pan on medium heat.
Put the grated carrots in the pan and stir fry for about 10-15 minutes or until the water in the carrot is evaporated and comes to a dark color.
Add milk, condensed milk, crushed cardamoms and chopped nuts and cook for about 20-30 minutes till carrot is cooked well and the milk evaporates and becomes thick.
Add sugar and cook for another 10 minutes carefully so that it does not stick to the bottom of the pan.
Remove from and fire and tranfer it to a bowl.
Serve hot or chilled.