Stir well with butter and sugar to Cream.
Add eggs, 1 at a time,mix well(add 4
Stir in pineapple.
Make bread into cubes.
Fold in bread cubes.
Place in baking dish,Bake 50-60 min at 175*c.
We can use all fruits like plums,peaches,Nectarine..etc(each 3-4 fruits)
Sour cream (cream fraiche``)
Mix the ghee &sour cream in afood proccesor.
Method:- Make the pie crust and press into a pie dish.(app.26cm).
Place in the refregerator for ½ hour.
keep in the oven at 225¤c allow to bake it for 10 minutes.
Chop the peaches & other fruits into thin slices.
Reduce the temparature to 175¤c.
Whipp the eggs(3) yolk by hand or mixi,sugar(150gms),flour(2tbsp) and sour cream to a
Arrange all fruit slices clockwise over the ½ly
Pour the egg sauce over ot.
Now bake the pie further 40 minutes approxmately.
Note:-Cover with a aluminium foil to avoid burning.
Serving suggestion:Serve with vanilla sauce or vanilla ice cream
Or lightly whipped cream.
Coconut milk 1/2
Method for syrup:-
cook coconut milk along with cinnamon ,vanilla sugar,honey for 10-12 minutes.
Lightly roast nuts in tsp ghee.
Add sugar, oats 100gms,fry for 4 minutes.(oats should be crispy)Peel the pear and cook
it with covering with a baking paper.
Serving method:In a serving plate place the cooked pear ,pour 1 tsp honey mixture over.
Sprinkle oats and nuts,serve immediately.
Note:-Can be made with red apple also.
The cake should be prepared before serving day
Place: Lowest frame
Apricot puree 200gms
Method:-Whip sugar and egg vigorously.
Chop hazel nuts.
Chop almonds cream (mazipan).
Soak almonds(or blanch) and peel them.
Grind them coarsely in the mixi.
Stir in apricots puree``.almonds cream and nuts in the egg.
Melt the butter and add to the above mixture.
Mix flour and baking powder along with cream.
Grease the baking tray approx.24 cm in diameter.
Pour the mixture and bake it for 40 minutes at lowest frame (oven).
Allow to stay for 2 hours before serving.Sprinkle with sugar powder.
Time: 10-12 min.
Baking powder 1tsp
Turn the oven to 225¤c.
Smelt butter,keep aside.'
Whip egg& sugar to fluffy,add butter.
Mix flour,baking powder and berries.
Stir carefully,into a fine batter.
Add milk finally.
Arrange papermoulds (cupcakes moulds) on a baking tray.
Fill 2/3 of the cup moulds with the batter,and bake in the middle frame approx.
Serve with cold milk.
Turn the oven to 175¤c
Method:-Smelt the butter.
Beat egg in sugar to fluffy.
add vanilla sugar,desiccated coconut and smelted butter.Mix well.
Arrange the cup moulds on the oven tray and fill with 2/3 batter.
Bake at in the middle frame, for approx.10 min.
Allpurpose flour 300gms
baking powder 1tsp
Method:-turn the oven to 150¤c.
Mix sugar,butter to fluffy.
Add flour,maizena flour and baking powder,mix well.
Get a fine batter.
Pour the batter in paper moulds (2/3rds) and bake them approx.30 min.
Time:20min. Place: Middle
Method:-turn the oven to 175¤c.
Powder the kex biscuits.
Smelt the butter.Add kex and cinnamon powder and mix to a fine dough.
Press into a pie mould (can be removable the bottom frame) apprx:24 cm in diameter.
Add the sourcream(kessella),sugar,eggs in a bowl. Mix well.
Pour it on the pie crust set evenly.
Bake it in the middle frame for 20 min.(approx)
CHOCKLATE CAKE (20 bits)
time: 20 min. frame: middle
Method:-Start the oven at 225¤C.
smelt the butter,let it turn to room temp.
Mix flour,sugar,kako,vanillasugar and baking powder in abowl.
Add eggs,milk and smelted butter and mix till they get fine mixture.
Place a baking paper on a oven tray.(25*35).cm
Pour the batter evenly on the paper.
Bake it in the middle frame approx.20 min.
Meanwhile cut the block chocklate bar into big pieces.
And keep them over the warm cake,it melts.
Spread out the chocklate over the cake when it is melting.
Cut the cake into 20 square bits.
GULABJAMOON WITH MILKPOWDER
Jamoons..jamoons..mouth watering desert!
Many methods toprepare jamoons,if you take
little care with the dough, you can get smoothy,fluffy,creamy jamoons.
Here are some recipesi know.
Baking soda pinch
saffron treads 2tsp
Mix the dough ingredients to a smooth pliable (bajji) dough.
Let it stay for 2 hours.
The dough set proper consistancy to make the balls.
For better result whip it for 2 minutes.
Make walnut sized balls without crackes.
Heat oil moderately and deep fry them over slow heat till they done.
The syrup should be warm(not hot) before you drop the jamoons.
Let them soak for 10 minutes,remove and serve.Sprinkle
saffron threads over and serve!
1/4 tsp powder
ghee for deep frying
Make the syrup with water
& sugar,syrup should be single thread
consistancy,mix 1/2 cardamom
Crumble khoya and add flour
Add saffron and mix to a
smooth dough,Knead well to a soft
Add milk when you are kneading,make
round balls without crakes
Get approx.25 balls.
Heat ghee (not fumes)and
put down from the stove and add 5-6 jamoons
and fry slowly to golden
brown on low flame(heat).
remove and drop in hot syrup,allow
to soak for 1/2 hour.
This method is with milkpowder.
Allpurpose flour 1½tbsp
Baking powder 1tbsp
For deep frying
and flour,baking powder together.
Add 10-12 tbsp milk
to get pliable dough.
Allow to stay for
Make one string
consistancy syrup with sugar and water,maintain the heat.
Make it into walnut
Deep fry slowly
in the ghee to golden brown(do not burn them).
Dip the jamoons
directly into the syrup.
Soak them for 3
Garnish with fried
nuts before you serve.
with little khoya in the jamoons (when you are making balls)
Fry them and soak
in the syrup as normal procedure.
Ensure that there
are no cracks on them.
This is also with
milk powder named as Nido or use "semper milk powder".
syrup with given ingredints.
Prepare for jamoons
dough with,nido milk powder,
Make a smooth pliable
dough,if it is very loose add little flour&milkpowder.
Cover it with a
damp cloth for 15-20 minutes.
Make round gulab
jamoons (walnut size-it becomes double in size)and fry them on low heat till golden.
Dip them in warm
sugar syrup for 10o-12 minutes,and serve warm or chill!!
1/2 - 1tsp
selfraising flour add,
powder,add cream to make a smooth dough.Knead well without crakes.
Roll out walnut
size balls and cover with a damp cloth.
Prepare sugar syrup
(light)and add rose water.
Heat oil,drop batch
after batch jamoon balls,and fry them slowly over low fire.
Allow to fry till
light golden brown.
Transfer into syrup
and let them soak for 30 minutes.Serve.
soon as it boils add lemon juice.
The milk curdales,strain
the whey and you get "paneer".
Meanwhile make syrup
to one thread consistancy.
Add milkpowder and
1/2 cup of ghee to the syrup.Stir well
Add paneer and mix
everything and cook on low heat.
Add cardamoms and
stir all the time till it turns to a thick paste.
Pour the burfi on
a wide greased plate,garnish with nuts.
Cut into square
bits when it is warm.