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Naan Bread

Naan Bread

Ingredients lukewarm water – 1 cup active dry yeast – 1 tsp milk 1/2 cup sugar – 1 tbsp all-purpose flour (Maida) – 2 CUPS salt 1 tsp Vegetable oil egg – 1 (optional) Method Put warm water in a small bowl, add sugar and […]

Coconut Macaroons

Coconut Macaroons

INGREDIENTS: coconut flake – 5 1/2 cups sweetened condensed milk -1 (14 oz) vanilla extract -2 tsp almond extract – 1 1/2 tsp Method : 1. Preheat oven to 350 degrees F (180 degrees C). 2. In large mixing bowl, combine coconut, sweetened condensed milk […]

Kaju Katli (Cashew Burfi)

Kaju Katli (Cashew Burfi)

INGREDIENTS:

-Powdered cashew – 1 1/2 cup
-Powdered sugar – 1 cup
-Powdered milk – 1/2 cup
-water 20 ml

Preparing Cashew powder: Finely grind the cashews to a powder. A coffee grinder does a great job of this. if you use mixie / food processor it will become paste.


Method :

1. In a non-stick pan with very low heat mix the powdered milk and sugar only for 3 min.
2. in a bowl mix the cashew,and sugar & milk add very less quantity of water/milk to make dough
3. now using chappathi role make it like thin flat sheet and cut it.



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Pumpkin Halwa

Pumpkin Halwa

Ingredients pumpkin puri 29 oz (822 grams) ghee/clarified butter 2 cup sugar 3 cup cashew nuts 1/2 cup Cardamom powder – 1/4 tsp Method Roast the cashews in ghee until it becomes golden brown. In a pan, heat 1/2 cup ghee, add the pumpkin puri […]

Coconut Macaroon Cookies

Coconut Macaroon Cookies

Ingredients Egg Whites – 2 Sugar – 2/3 cup coconut flakes – 2 cup Method 1. Let eggs stay at room-temperature for 30 minutes. Line a baking sheet with parchment paper (no need to grease) 2. In a large bowl, beat (egg whites with an […]

Milk Cake

Milk Cake

Ingredients

Ricotta cheese- 46 Oz (1.3 Kg)
Sugar- 1.5 cup
Sweetened condensed milk (tin) 14 Oz(396 g) – 2 Qty

Method

  1. In a heavy bottom pan pour the ricotta cheese, then set the pan over medium heat with constant stirring.
  2. After 15 min add condensed milk and continue with stirring.
  3. After some time add the sugar and continue with stirring.
  4. When the mixture thickens and leaves the bottom of the pan add cardamom powder(if needed) and transfer the mixture to a greased tray and cut into pieces when cooled.



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Malabar Parotta

Malabar Parotta

Ingredients 450 g maida 2 eggs – optional 150 ml milk 10 g sugar 160 ml cooking oil A pinch of baking soda Oil to shallow fry Salt to taste Method 1, Mix the flour with the baking soda in a shallow bowl. 2, Break […]

BADAM HALWA

BADAM HALWA

INGREDIENTS: -Badam / Almond – 2 cups -Ghee – 4 to 8 tablespoons -Sugar – 2 1/2 cup -milk – 1/2 to 1 cup -Saffron – a generous pinch(optional) -Cardamom powder – 1/4 tsp. -Yellow/orange food color Preparation: 1. Soak badam in water for 5 […]

Pumpkin Bread

Pumpkin Bread

Ingredients

sugar                  1 1/2 cups
pumpkin puree   1 cup
eggs                   2
nut oil                 1/2 cup (such as walnut or almond or sunflower seed oil)
all-purpose flour 1 3/4 cups
baking soda       1 tsp.
baking powder   1/2 tsp.
salt                     1/2 tsp.
ground cinnamon        1/2 tsp.
ground cloves              1/2 tsp.
freshly grated nutmeg 1/2 tsp.
coarsely chopped pitted dates 1 cup (that can be the dried kind)

Method

  1. Preheat an oven to 350°F. Grease a 9-by-5-inch loaf pan or spray with nonstick cooking spray.
  2. In a bowl, whisk together the sugar, pumpkin puree, eggs and oil until smooth, about 1 minute. 
  3. In another bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg.
  4. Add the flour mixture to the pumpkin mixture and beat until smooth and well combined, 1 to 2 minutes. The batter will be thick.
  5. Using a large rubber spatula, fold in the dates just until evenly distributed, no more than a few strokes. Do not overmix. Spoon the batter into the prepared pan. 
  6. Bake until the top is browned and crusty and develops a long center crack, 60 to 70 minutes. A toothpick inserted into the center of the loaf should come out clean. 
  7. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the loaf onto the rack and let cool completely.
  8. Serve at room temperature, cut into thick slices. Makes one 9-by-5-inch loaf.

Adapted from Williams-Sonoma Collection Series, Muffins, by Beth Hensperger (Simon & Schuster, 2003). 

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Onion Pakoda

Onion Pakoda

Ingredients : -Gram Flour(Besan) 1 cup -Rice Flour 0.4 cup(1:0.4 ratio) –Green chillies some (stright chopped) –Ginger finely sliced 1 piece –big Onion 1 –Jeera 1/2 tbsp –baking powder 1/2 tsp –cashew nuts optional –curry leaves –oil to mix 2 tbsp –salt   Preparation: Take […]