APPLE& RASBERRIES PIE
"When baking for someone with a wheat allergy, the safest
replacement
is:
6 cups rice flour
2 cups potato starch
1 cup tapioca flour(big size saago or sabudana)
Mix together
and use, 1 for 1, as a replacement for all purpose
flour in cakes and breads.(This information has taken from one baking
recipe book.)
Nice to serve as dessert or with coffee.
Pie for 12 pieces.
Temp:180*c time(total):1hour.
middle frame.
Allpurpose flour
500gm
Oats 200gm
Suagr
3tbsp
Cinnamon powder tsp
Melted butter/liquid margarine 70gms
Kessela
60gms(sour cream)
water 5tbsp
For filling:
Apples 8(approx
medium)
Water
2tbsp
Sugar
100gm
Cinnamon powder
tsp
Fresh or thawed rasberries 200gms
Almonds(chopped)
2tbsp
Egg(beaten)
1
method:-
Mix the dough in the food processor.
Add all ingredients except water.
Drive for few minutes till it becomes dough stage,add water and
drive for few seconds until it mixed evenly.
Make 2 balls(one should be bigger than the other) and keep
in two salofen covers and keep in the refregerator for 30 minutes.
Start oven at 180*c.
Peel all apples and discord the seeds and hard part of inside.
Cut intoi thin slices.Boil water along with apple slices in a
skillet.
Keep the lid and let it boil for 3-4 minutes till apple turn
to tender.
Remove the water and place the slices on a kitchen paper to dry.
Remove from the paper and add sugar,cinnamon powder and lemon
juice,stir.
Take a pie mould 20-25 cm in diameter.
Roll out that big ball(dough),bigger than the pie mould.
Place it on the mould,so the rolled roti will be hang over the
mould.
Spread out almonds chopping and place the apple slices around
the
pie mould clockwise.Adjust all slices in a fine way.fill the
pie mould with apple,spread rasberries over them.
Roll out the small ball and overlap on the rasberries fruits.
Trim the edges(the dough should cover whole fruits.)
Brush the pie with beaten egg and make one or two
small holes
in the middle.
Bake it in the middle frame for 30 minutes.
Serving suggestion:Serve warm with cold vanilla sauce or vanilla
icecream.
SUGGESTION
& TIPS
Can be baked yummy pies with fruits&vegetables,like...
red berries,black
berries,greenapples,pears,mango,rasberries,strawberries many
fruits like kiwi,Rhaubarb,mandarines,fresh plums,Peaches,papaya fruit,Sweet orange,spinach,broccoli,onion,mixed vegetables,yellow
pumpkin etc...
KAALAJAMOON(2)
Mawa
350gms
Paneer(home made cheese
200gms(fresh)
Allpurposeflour
60-65 gms
Sugar for syrup 550gms
Water
4-4½cups
cardamom powder
Milk
For dough if needs
ghee
Method:-
Make 1 string syrup of sugar and water.
crumble khoya and paneer together mash finely without any lumps.
Mix the ilaichi powder and knead well. The dough should
be soft & smooth.
If necessary mix little milk,
Make small pingpang size
ballswith the whole dough,make them oval shape balls.
Stuff one piece of pista inside of each ball and roll nicely.
Heat the ghee (not burning) and remove from the fire,and
add 4-5 balls and fry them slowly to golden.
The syrup should be warm all the time (on other stove),drop them
direct from the pan to the syrup.
Allow them to soak for 20 minutes,serve warm or cold.
Sprinkle saffron strands over.
Suggestions:-It is a nice desert dish when parties or on special
ocassions.
Insert almonds crush along with cardamom crush in the jamoons.For
functions it seems nice to serve little fantasy,am i right?
GREENPEAS KHEER
Fresh milk 250ml
sweetened
condensed milk
100ml
sugar 100gms
cardamom seeds
Green peas
1cup
Ghee/butter 3tbsp
All
type chopped nuts 1/4cup
Silver foil varaq
Method:
Soak peas overnight and grind coarsely.
Boil
milk and add condensed milk, stirring constantly, till the milk get thicken.
Heat ghee in a nonstick skillet & add groundpaste and
cook until fine aroma smell releases.
Add the milk, sugar, cardamom seeds, nuts and cook till the
peas turn translucent.
Pour in a bowl and press with silver foil(varaq) and serve hot.
Note:-Serve chill kheer when the weather is hot,it tastes good too!!
SAGOO KHEER
Sagoo(sabudana)
1cup(small)
Cardamoms
5pods(seeds)
Water 3cups
Milk
2-3 cups
Almonds flakes
Cashewnuts
Kissmiss
Saffron
Threads1tsp
Method:-Wash and boil sagoo in water,let it boil over low heat till
sagoo are cooked,(becomes double size).
Add3/4 th milk and bring to boil.
Add sugar and boil till it gets thicken.
Roast nuts&kissmiss in a pan adding tsp ghee.
Add them to the sagoo kheer.
Sprinkle cardamom seeds and saffron threads,serve hot!
VERMICELLI KHEER
Fine vermicelli
100gms
Milk
3ooml
Cardamom seeds
10
Cashewnuts.
,kissmiss,almonds flakes
Ghee
2tsp
Mehtod:-Roast vermicelli in a tsp ghee for one minute.Should not burn.
In a nonstick vessel lightly roast the nuts,keep aside,
Boil milk and add sugar,simmer.
After dissolving the sugar ,add vermicelli and cook until it turns soft
&tender.
Add nuts and kissmiss,cardamoms,Remove from heat.
Serve hot or chill.
BADAM KHEER
Almonds
1cup
sugar
25gms
elachi(cardamoms)
saffron
.JPG)
Pistachioes flakes
Ice cubes
Thick milk
1½cup
Milk
1cup
Method:-Blanch alonds and peel.grind them along with milk to a fine thick
paste.
Cook along with milk until it turns kheer thick
consistancy.
Remove from heat and cool it.
Serve chill with decorating flakes &saffron!
CARROT KHEER
Fresh&fine carrots
Milk
2cups
sugar
1 cup
Ghee
2 tsp
Cashewnut&Almonds
cardamomseeds
Method:
Peel the carrots& boil them.
Grind carrots into a fine paste.
Boil the milk for about 10 mts. and add the carrot paste and cardamom
grains to the milk.
Add sugar keep stirring the on a lowheat.(otherwise it burns).
Roast the nuts in tsp ghee &add to the sweet.
Remove fromthe heat,cool and refregerate it atleast for 2 hours,serve
chill!
RICEFLAKES KHEER
Riceflakes are called as poha,aval,chiwida,flatten
rice,pressed rice etc.. .
Riceflakes
50gms
kissmiss
2tsp
Cashewnuts
1tbsp
Saffron threads
cardamomseeds
Milk 500ml
Method:-Clean &drain riceflakes.
On low heat boil; the milk.
Add cardamom powder.
Simmer,add drained riceflakes..
Allow to boil for 4-5 minutes(till the liqiud turns semi solid.
Add sugar and stir well.
Mix nuts,raisins and pour serving bowls or glasses,garnish with saffron threads
and serve hot!
PUMPKIN LADDOOS(white)
Grated white pumpkin
2cups
Carrot
1
Ghee
1/4cup
Cardamom pods
For syrup:
sugar
1cup
Water 1/2cup
Roasted nuts
11/2cups
Method:-Heat 2tsp ghee and roast lightly grated pumpkin&carrot.
Remove from the ghee and keep aside.
Roast all nuts in the same hot ghee.
Powder the cardamoms.
Prepare sugar syrup to one thread consistancy,
Mix roasted mixture,simmer.
Stir all the time until the mixture turns to a solid mass or the ghee leaves
the edges.
Place the crushed nuts on a plate,make balls with above
mixture and rotate them on nuts powder.
Roll the balls between palms without any breaks.
Shell life:one week .
CARROT JAMOONS
Red coloured carrots;
1/4kg
sugar;
1/4kg
Plain Khoya
1cup
gulabjamoon khoya
1/2cup
cornflour
1/2cup
pistachios
sugar crystals;
1tbsp
water
11/2cup
cardamom powder;
Ghee +oil for frying.
Method:
Peel and grate the carrots.boil them in a pressure cooker wihtout using weight
until they become soft(approx.15min.)
Takeout extra water.
Mash and grind to pulp.
Crumble and mix both khoyas and add to the pulp and corn flour.
Mix thoroughly and knead to smooth dough.
Make out of the dough 30-35 round balls without any breakes.
Place in each ball one sugar crystal and pista bit,roll as usual,cover with a
damp cloth.
Make a one light sticky syrup with sugar water.Add cardamom powder
to it.
Heat ghee mixed oil moderately,and deep fry them slowly to golden brown.
Add directly to the syrup and soak them till 11/2 -2 hours before
you serve!
Check the jamoons are absorbed properly,otherwise
allow them to stay for 1/2 hour more.
SEMIYA&SAGOO KHEER
Semia
½cup
Ghee/butter 1tbsp
Cashewnuts 1tbsp
Kissmiss 2tsp
Cardamoms
1tsp
Sagoo(indian) 1tbsp
Water
4-5 cups
Milk 5cups
saffron strands 2tsp
Method:-
In a nonstick pan heat 1tsp ghee and roast nuts & kissmiss.
Remove slowly from the ghee,and add semiya fry to golden,remove.
Fry sagoo for 1 minutin thehot ghee and remove.
Crush thecardamoms.
Boil water,and addd sagoo continue to boil till sagoo cooked 3/4th.
Then add the semiya,boil 2-3 min.
Add milk (keep 1 cupaside),nuts and every thing except saffron.
Boil until the sugar dissolves,simmer.
Remove from the heat after 2 min. and serve after garnishing saffron strands.
DATES KHEER
Milk
2litres
sugar;
300gms
dry dates;
250gms
coriander coarsely ground 1tsp
poppy seeds ground powde
11/2cup
cardamoms, 10
powdered;
cardamom, 1
powdered;
Almonds
1cup
pistachios, 1tbsp
chopped fine;
Ghee
350gms
Method:
Take milk in a well bottomed nonstick skillet,bring to boil.Deseed the dates and chop legnthwise,add them into the milk,simmer.Let them boil along with milk on stirring
constantly.
After 25 min add the coarsed coriander powder and allow them to boil some more
time.
Add poppy seeds powder,cardamoms and black cardamom powder,keep boiling on low
heat,until the mixture gets almost dry.
Add sugar now,and 150gms ghee and nuts and cook until the sugar absorbs to
a fine mass.
Add the rest of ghee ,keep stirring for sometime and remove.
Note:-Can be stored in the refregerator (for freshly)for one week to 10days.
Microwave warm before you serve.
VARIETY JAMOONS
This sweet i have tasted at one of my friends party.
It is variety and tasty.
Even we can make jamoons in the same way with cashewnuts and almonds too!!
Groundnuts
100gms
sugar
2cups
sour curd 1cup
Gram flour
2 tsp
cardamom powder
Rose essence
Ghee
2 cups
Method:
Wash the ground nuts and soak them for 4-5 hours,grind the into fine thick paste.
Add 7-8 cups warm water to it and extract 8-10 cups milk.
Boil it and add icup sour curd to curdle the milk.
Cool it,strain it slowly.
Remove the groundnuts paneer and add the 2tsp bengalgram flour and knead well.
Make them medium sized balls,and steam cook them for 4-5 min.
Allow to cool,heat ghee and deep fry them on slow heat to golden brown.Keep them
aside.
Make the sugar syrup for 15 min.timeadd cardamoms powder.Add the fried jamoons,add
rose essence,and serve!
RASAGOLLA
2½ litres milk (thick)
200 gms curd Or yogurt
100 gms cottage cheese
For syrup:-
800 gms sugar
1 litre water
For flavour:-
Rose essence Or
Vanilla essence
1 tsp ghee
1 tsp semolina
METHOD:-
Boil milk on a high
flame in abig thick bottomed vessel.
When it bubbles,add
yogurt or curd to it.
Then the milk curdles,
(turn to low heat) allow to boil for 2 more minutes.
Remove from the
flame,and let it stay without stirring for 10 minutes.
Keep a lid.Let the
paneer(chenna) settle.
Drain it and wash
the paneer over running(tap) cold water.
Drain again till
whole water will drainoff.Or use hands to get rid off the
Remaing water. Keep aside.
Crush the (mashed) cottage cheese to the paneer and make a fine dough.
Add the semolina
to the above paneer and rub thoroughly for 5 minutes.
Or use a rolling
pin for 3-4 minutes.Make walnut size balls without any splits(Apply ghee to the
palms.
Cover them with
a damp cloth.Keep aside.
Now Take a big thick
bottomed skillet,fill with 1/3 of water and boil.
When it give bubbles,
add the paneer balls to it.and cotinue to boil on high flame
With a tight fitting
lid (or use pressure-cooker without whistle)for 40 minutes.
The balls should 3 times bigger than before!.Turnoff the stove.
Meanwahile prepare
syrup with given ingredients.
The syrup should
be more thicker than gulab jamoons syrup!.
Now transfer all
paneer balls to the syrup, (using a spoon) with extra care.
Now boil the balls again in the syrup for 20 more minutes.
Cool it and add
the essence.
Chill and serve.
Suggestion:-It can
be prepared without cottage cheese also, but the measurements and method is same as above.
INSTANT RASMALAI
Milkpowder
1cup
Bakingpowder 1tsp
Ghee
1/2tsp
Sugar
3/4cup
Milk
1litre
Egg
lightly beaten
Saffron
pinch
Pista crush
1tbsp
Cardamoms coarselyground
Method:-Boil milk,sugar&saffron.
Make a softdough with milk powder,ghee,baking powder,and
lightly beaten egg.
make balls and flatten them and add to the boiled
milk,boil further,and flip over them ,cook for 5 minutes.
Cool and add chopped pista,cardamom powder.
Chill for 3 hours in the refregerator.
Aval payasam
Calledas pressed rice,flattend rice,aval, rice flakes,flaked rice,poha etc..
whole cream milk
1 ltr
Poha (beaten rice) 1/4 cup
Sugar
1 cup
Almonds
5
Cardamom powder
2tsp
Cashew nuts
4
Raisins
15
Pistachios sliveredthinly5
Method
Wash beaten rice, drain and keep aside for 10 minutes.
Let
the rice become loosen with a fork(each should be separated)
Boil milk in a large deep skillet.
When
itis boiling well, add poha, stir gently to resume boiling.
Simmer.
stirring occasionally, let it boil until it reduce its original volume.
Add sugar,cardamom, stir.
Add cashews, raisins, boil for 2 more minutes.
Garnish with chopped pistachios and almonds.
Serve hot.
Mango Payasam
Milk 1/2 litre
Sago two tablespoon
Cashwenuts 100 gms
Cardamoms
Fine Mango Puree 1 cu
Ghee 2 tablespoons
Sugar
Method:
Heat Ghee and fry the cashewnuts in it.
Put Sago and milk and allow it to boil.
Add sugar to taste and powdered cardamom.
Simmer till milk thickens.
Add the mango pulp and remove from fire.
Serve hot or chill.
POppyseeds PayasaM
Pooppyseeds
5 tsp
Ghee
1 tsp
Fresh grated coconut 4 cups
Jaggery
1 cup
Can be used sugar also!
Milk
1/2 cup
Cardamom
tsp
Method:
Fry the poppyseeds to light brown color with ghee
Grind fried kashkash, coconut.
Mix jaggery with water and boil the mixture.
Filter the boiled mixture if necessary.
Take the juice of the ground mixture and mix both mixtures and heat
it .
Add milk and cardamom powder to the boiling mixture and stir it well. Serve
hot.
Mango
Payasam
Milk 1/2 litre
Sago two tablespoon
Cashwenuts 100 gms
Cardamoms
Fine Mango Puree 1 cu
Ghee
2 tbsp
Sugar
Method:
Heat Ghee and fry the cashewnuts in it.
Put Sago and milk and allow it to boil.
Add sugar to taste and powdered cardamom.
Simmer till milk thickens.
Add the mango pulp and remove from fire.
Serve hot or chill.
poppyseeds payasam-1
Pooppyseeds 5 tsp
Ghee 1 tsp
Fresh grated coconut 4 cups
Jaggery 1 cup
Milk 1/2 cup
Cardamom
1/2 tsp
Method:
Fry the kashkash to light brown color with ghee
Grind fried kashkash, coconut.
Mix jaggery with water and boil the mixture. Filter the boiled mixture if necessary.
Take the juice of the ground mixture and mix both mixtures and heat it until it boils.
Add milk and cardamom powder to the boiling mixture and stir it well. Your gasagase payasa is ready
to serve or drink.
Bottlegourd Payasam
1 Bottlegourd (sorakaya)
Sugar
Whole
Milk 3 - 4 cups( milk-maid tin preferred )
Cardamom 2-3
Raisins
Cashew
Ghee
method:
Grate
the bottlegourd,sqeeze extra water,fry for 2 minutes in tbsp ghee.
Boil milk until thickens,add grated
bottle gourd,boil for 8-10 minutes,add sugar,cardamoms powder and roasted cashew,raisins.
Coconut-jaggery Payasam
Jaggery grated 1cup
Ghee tbsp
Greengram husked 1cup
Green
cardamoms
coconut milk 450 ml
Water to cook
For garnishing
Freshly grated coconut 2 tbsps
cashew nuts 1/8cup
Almonds
1/8Heaped
pistachios 1/8cup
Method
meltthe jaggery with some water. it. Keep aside.
Fryhusked greengram in little ghee,cook it,along with coconut milk and cardamoms
Cook for 10 minutes on low heat. Add jaggery water.
Can be tasty weather chill/ hot!
Garnish with given ingredients.chill it before serve.
Chill the payasam (kheer) and then serve with sprinkle nuts over!
Poppyseeds Payasam
Fry the poppyseeds to light brown
color with ghee
Grind fried poppyseeds, coconut.
Mix jaggery with water and boil the mixture. Filter
the boiled mixture if necessary.
Take the juice of the ground mixture and mix
both mixtures and heat it until it boils.
Add milk and cardamom powder to the boiling mixture and stir it well. Your gasagase payasa is ready to serve or drink.
- Sorakaya Payasam
Bottlegourd
1fresh &young
Sugar
milk-maid 400gms tin
Cardamom
5
Raisins
Cashew
Ghee
1 tbsp
Method:
Peel the bottle gourd,discard the seeds and fiber.
chop into small bits and pressure cook for 8 min.OR until
done.
Smash the cut pieces to smooth mass(or blend it in a blender)
Measure the bottlegourd with a cup.
Take equal quantity of sugar in a bowl, add 1/2 quantity water
and boil.
Add the cooked vegetable to the sugar syrup and boil.
Add milk and boil on a low flame, until the milk get
thickened.
Milk tends to stick at the bottom of the pan.Remove from heat.
Heat ghee and saute' the cashew,raisins.
Add the cashew and raisins.
Crush the cardamom and add to the payasam.
Note:
If youlike to use milkmaid sugar should be half the quantity of the Bottle Gourd.
(Milk-Maid is sweetened.)
BENGAL PANEER SWEET
The paneer should be home made & fresh,to get delicious
sweet.
Fresh home-made paneer 250gms
Sugar
250gms-300gms
Raisins
Almonds blanched and sliced
10
Coarselycrushed cardamoms
Fresh cream 1tbsp
coarsely powdered sugar
tbsp
Allpurpose flour ½tbsp
cardamom powder
saffron strands
Milk
1/4tsp
Method:-
Dissolve saffron in tsp milk and add to the cream.
Mix well the remaining ingredients, except paneer.
Knead paneer and flour till smooth dough.
Divide it into walnutsized balls. Press to a small puris and
place a spoon of the prepared filling in it and close thoroughly..
Flatten them slightly.
Boil3/4 litrewater to the sugar,and boil.
When thewater gets thicken(light syrup,)add slowly these paneer balls.
Allow them to boil for 12 minutes over low flame,they become double in size.
Remove from heat and keep aside.
For Ras:-
milk
750ml
Sugar
1½cups
Khoya
50gms(crumbled)
pistachios 10
sliced
Method:-
Boil the milk over low heat until it reduces to ½ liter.
Add sugar and crumbled mawa,Stir well.Boil
&remove from heat.Cool.
Drop the cooked malai chops in a deep serving plate
along with syrup and pour the cold thickened milk over it.
Garnish with chopped pista bits,
serve chill!
Rasmalai
2 containers Ricotta cheese
sugar
1 1/2 cups
milk powder 2½tbsp
cardamoms
6
Almondslices 2½tbsp
half-and-half 1 cup
(½ part normal milk+½part cream milk)
Method:-
Preheat oven to 175*c.
Set aside 3 tbsp of the sugar.
Grind cardamoms to powder.
Mix cheese, sugar, milk powder and tsp cardamom,mix well .
Spread the mixture into the glass pan and bake for 30
minutes.
Takeout from oven.
Sprinkle almonds on top and let cool for one hour.
Mix half-and-half with the 3 tablespoons sugar and cardamom powder.
Pour it on top of baked cake.
Dash with saffron strands.
Chill in the refrigerator before serving.
KALAKAND-3
Makes about 16 pieces.
Homemade cheese(paneer) 75gms
Wholemilkpowder 100gms
Sugar 50gms
Cream milk 50ml
Cardamomseeds
Almonds slivered
Silver warak
Method:-Take a nonstick pan and mix all ingredients.
On a medium heat cook the mixture till it gets thicken,
stir all the time till it leaves the sides.
Transfer into a flattray or plate,Garnish with almond flakes
&press thesilver warak.
cool and cut into desired shapes.
8 minutes kalakand
Sweetened condensed milk 1tin(app.400ml)
Yoghurt 1tbsp
Drymilkpowder
1tbsp
Ghee
1tbsp
Cardamoms seeds 1tsp
Mwthod:-
It varies with oven to oven.Buthere i amgiving 1000watt.
Mix all ingredients in a wide,big microwave resistable bowl.
Stir well,and microwave for 3minutes on high.
Takeout and stir,keep it back andcook for 2 more minutes on low Check again.
It should not burn.Cook further 2 more minutes till you feel the right consistancy.'
Think it will be set even it shows little thin
also!
Pour on a wide plate and press the silver waraq and decorate with dry roast cashewnuts on each.
Cut into square pieces/diamond bits,when it is warm according to your taste.
Mango Rabri
Milk 6 cups Sugar 1 cup Mango Pulp 1 cup
Method: Put milk in a pan.
Boil and simmer till it acquires a granular consistency(takes 1hour).
Remove and add sugar and stir until it disolves.
Add the mango pulp when the rabri has cooled down.
Serve chill.
MANGO SHRIKAND
Mango pulp small cup
Curd/yogurt 3cups
Mixed nuts chopped
Cardamom 1tsp
Sugar tbsp
Method:-
Whip sugar ,curd to a creamy substance.Strain well
Through a musline cloth.
Strain the mango pulp also.(to remove most of the liquid)
Powder cardamoms.
Mix the powder to mango.
Mix everything together.
Pour into a large bowl and chill it.
Sprinkle the nuts before you serve!
VARIETIES OF HALWAS
FIGS HALWA(atti pandu)
This fruit is Called as Anjeer (hindi),attipandu (in telugu).
sweetened condensed milk 1/2tin(200ml)
figs / anjeer 1/2kg
Milk 500ml
Ghee / butter 1tbsp
Nuts Mixed (any)
Silver waraq
Method:
Boil the milk.
Soak the figs in the milk for 2 hours.
Dry roast the nuts,keep aside.
Blend it into a smooth paste.
Heat the ghee in a non-stick pan and add the condensed milk,
fig mixture.
Cook on stirring till the ghee leaves sides of the pan.
Add the roasted nuts,stir well.
Serve hot garnished with silver leaf.
DATES HALWA
200 gm Dates
1 tsp Wheat flour
4 tsp Brown Sugar
Pinch of Cardamom
Ghee
Cashewnuts
Method:
Deseed the dates,and soak them in water for 60 minutes.
Blend into smooth paste, with a little water.
Fry 1 tsp of wheat flour till light brown, add this paste along with 3 tsp milk.
Keep the lid and add 4 tsp of sugar,stir well.
Stir all the time on cooking(app.12 min)
Add warm ghee while it is cooking,stir and remove whrn it reaches to a thick paste consistancy.
Fry the cashewnuts,pistachios and cardamom in the ghee and add to halwa.
Pour into a greased plate,and cut squares
when it set properly.
Shell life:- can be stored in the refrigerator for 8-10 days.
BURFI WITH VERMICELLI/ SEMIYA
Sweetened condensed milk 1tin(400ml)
Vermicelli
2 cups
Scraped Coconut
1 cup
Almonds/cashew powdered 1 cup
saffron
Milk 1tsp
Method:-
Slightly roast vermicelli .
Boil water,add vermicelli to tender.
In a skillet,add condensed milk,roasted vermicelli,almond/cashew powder and scraped coconut.
Cook on stirring for 4-5 minutes
In milk add saffron strands to dissolve.
Add the saffron milk to the a
