Sponge Cake 

Condensed milk - 1 cup
Self-raising flour - 1 cup
Melted butter - 1/3 cup
Baking soda - 1/2 tsp
Baking powder - 1 tsp
Vanilla essence - 1 tsp

Pre-heat oven at 400 F. Sieve the flour, along with the baking powder and baking soda. Mix the condensed milk, butter, vanilla essence and 1/3 cup of water and beat well. Grease the baking pan with butter. Pour the mixture into it. Bake the first 15 minutes at 400 F and next 10 minutes at 300 F. Take it out and allow the cake to cool completely before frosting, and offering.

Sooji Cake

 Maida (flour) - 1 cup

 Powdered Sugar - 1 cup

Milk - 1 cup
Fine Rava (Sooji) - 1/4 cup
Butter - 3/4 cup
Baking Powder - 3/4 tsp

In a wide vessel add maida, sugar and milk. Make it into nice paste without any lumps in it. To the above batter add rava, butter and baking powder. Mix it well and allow it to stand for about 10 minutes. Grease and flour a pan if baking in an oven, otherwise just grease the pan with some butter and cook it in a steamer. Pour the batter into the pan and bake in a pre-heated oven at 100 F for first 10 minutes, then raise temperature to 300 F and bake for another 15 minutes. If using a steamer, first put 2 cups of water in the steamer and heat it to boiling, then add one cup of water, let it just come to boil, and put in the cake. Keep on medium heat for 45 minutes. However you cook the cake, a toothpick should come out clean, and it’s done.

Pineapple Upside-Down Cake

¼ cup Butter
½ cup Brown sugar
8 candied Cherries
1-1/4 cups all-purpose Four
¾ cup Sugar
2 teaspoons baking Powder
½ teaspoon Salt
1 cup Milk whole
1 teaspoon Vanilla extract
8 slices Pineapple (canned or ripe fresh)

Melt butter in a pan in the oven oven. Blend in brown sugar. Arrange pineapple slice (about 8) over the brown sugar, around the pan and one in the center. Place a cherry (or walnut) in the center of each pineapple slice. Mix flour with sugar, baking powder and salt into mixing bowl. Add remaining butter and milk. Blend well at low speed. Add vanilla extract, continue beating at medium speed (or with a hand wisk). Spoon it over the fruit. Bake at 350 F. for about 40 or 50 minutes ‘till golden brown and springs back when touched in the center. Cool down 10 minutes. Put a tray over the pan and turn it over. Let stand about one minute before removing pan.

Paneer Lemon Cheese cake

9 ounces paneer -- blended until smooth
1 can condensed milk, sweetened
1/2 pint double cream
2 lemons
8 ounces digestive biscuits -- crushed
3 ounces butter

Melt the butter over a low heat and stir in the biscuit crumbs. Press into a large loose-bottomed flan tin and refrigerate. Blend paneer until smooth, or a fine crumb. Add rind and juice of lemons, condensed milk and cream. Blend again until mixture thickens. Pour into the crust and chill overnight. Decorate with fresh berries and mint, and offer!

Paneer Cake

/2 gallon milk
1/3 cup lemon juice
Pinch of baking soda
1/4 tsp. rava
1/4 tsp. maida (flour)
1 cup sugar
2 tsp. Cardamom powder

Using milk and lemon juice, make paneer in the usual way. Drain and add weight for about 20 minutes. Knead the paneer or roll out with a rolling pin. Mix into the paneer the rava, maida, soda, and 1/2 cup sugar. Mix well. In a non-stick pan, lightly grease with butter and put on low heat. Add the paneer mixture. Cover and let cook. When one side is light brown, remove the cake on a plate and slide it back to the same pan to cook the other side to brown. Meanwhile, make chashni (sugar syrup): to the remaining 1/2 cup sugar add 1 cup water. Add cardamom powder. When the paneer cake is done, pour hot chashni on the top, while it still is in the heat. Cover and let cook in slow heat for a minute. Then remove from the heat and let the paneer cake cool to room temperature. Cut into slices, and offer.

Naradi Cake

1-1/2 cups all-purpose Flour
1 cup Sugar
1/3 cup carob flour
1 teaspoon Baking Soda
½ teaspoon Salt
1 tablespoon Vanilla extract
1 tablespoon Lemon juice
1 cup Water
¼ cup Ghee

Mix all the dry ingredients, add all the wet ingredients, mix at low speed for 2 minutes, increase speed and mix until all the ingredients are well blended and the batter is smooth. Bake at 375 F for about 25-30 minutes. Decorate and offer.

Eggless Cake.2

Maida (flour) 1-1/4 cups
Butter 1/2 cup
Condensed milk 1 tin (400 gms)
Lemon lime soda or carbonated water, 8 to 10 ozs. (150 ml)
Baking powder 1 tsp
Vanilla essence 3/4 tsp.

Melt butter in a pan. Sieve maida, soda and baking powder together. Empty contents of the condensed milk into a vessel. Stir in butter, vanilla and a quarter bottle of the soft drink. Stir in a quarter of the flour mixture gently. Repeat till both the liquid and the flour mixture make a smooth batter. Pour into a greased cake tin and bake in a moderate oven till it is golden brown in colour. Add icing, and offer.

Eggless Cake.1

2 cups maida (regular flour)
1/3 cup butter
1/2 cup sugar
1/2 can of condensed milk
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp vanilla essence
a few drops of yellow colour
Water as needed

Put melted butter in a bowl and add sugar and mix thoroughly. Add condensed milk and mix it. Add maida and water and beat unto a cake-like batter. Add baking powder, baking soda, colour and vanilla essence and mix it. Pour the mixture into a pre-greased cake pan and bake it in pre-heated oven at 180 C for 35 to 40 minutes.

Date and Banana Cake

2/3 lb Wholemeal Flour
2 tbsp Baking Powder
6 Dates, pitted
2 tbsp Date Syrup
1 tbsp Molasses
3 Bananas
3 tsp Vanilla Essence
1/8 pt Milk
1/8 pt Water
1/4 lb Apple Sauce
1 doz Whole Almonds to Garnish

Mix the flour and baking powder together. Cut the dates up and add to the flour. Put the bananas, the date syrup, molasses, apple sauce, vanilla essence, water and milk in a blender and blend for about twenty seconds. You don't really want the bananas to be totally pulverised, a few little chunks are nice. Mix the liquid and dry ingredients together. Place in a 6 inch baking tin, which has been previously coated with butter and dusted with flour. Optionally place a few almonds on top of the cake for decoration. Spray the top of the cake with a little milk or oil (optional, though the cake gets quite crusty without it). Bake in an oven at about 170 deg C/ 340 deg F for approximately an hour or until a knife comes out clean. Ice the cake, garnish, and offer.

Carrot Cake

1 teaspoon Flax Seeds
1 cup Unrefined Sugar
1 cup Ghee
1/2 cup Milk
1/4 cup Apple Juice
1-1/2 cups Plain (unbleached) Flour
1/2 cup Whole wheat Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Mixed Spice
1/2 cup Raisins
4 medium Carrots, grated
1/2 cup Mixed nuts (optional)

Grind the flax seeds. Add the ghee, sugar, apple juice and milk. Blend till a thick smooth mixture is formed. Sift the flour into a bowl and add the baking powder, salt, mixed spice and baking soda. Pour in the blended mixture and combine. Add the carrots and the raisins and fold the entire mixture together. Pour into a greased and floured baking tin and cook at 175 C for about 45 minutes. Test with a knife, it should come out clean in the very centre of the cake, then done. The sweeter the carrots, the sweeter this cake will be. Ice it with a sour cream/cream cheese mixture if you like, and offer.

Banana Walnut Cake

1-3/4 cups white self-raising flour
¼ tsp baking powder
¼ tsp bicarb
salt to taste
¾ cup caster sugar
½ cup butter
3 tbs. yoghurt
3 large bananas
½ cup walnuts, finely chopped

Preheat the oven to 180C/350F. Use two 23cm/9 inch sandwich tins. Line and grease the sandwich tins. Sift the flour, baking powder, bicarb and salt into a bowl. Cream the butter and sugar until light and creamy. Mash the bananas and mix into the creamed butter. Add the dry ingredients, one third at a time, alternately with the yoghurt, beating well after each addition. Stir in the walnuts and spoon into the prepared tin. Bake the cakes for about 30 minutes. Cool on a wire rack.

Sweet Cream & Honey 

Light cream, 1 Quart
Honey, 6 Tablespoons
Saffron, 2 Pinches
Almond extract, 1/2 Teaspoon
Apple Juice, 1 Pint

 Mix all ingredients together and blend well. Keep chilled. Just before offering, beat with a hand mixer or in blender for just a minute or two, to get a little fluffy. Serve on cubed ice.

Green Mango Pie 

Pie shell, 1
Green Mangoes, 4-1/2 Pounds
Sugar, 1-1/2 Cups
Lime Juice, 3 Tablespoons
Ginger, fresh, 1 Inch
Nutmeg, 1/2 Teaspoon
Cinnamon, 1/4 Teaspoon
cornstarch, 1-1/2 Tablespoons
Apple Juice, 3 Tablespoons
Butter, unsalted, 3 Tablespoons

 Make the filling in a large, heavy bottom pan. Peel, pit and cube the mangoes, and cook with the sugar, lime, minced ginger, nutmeg and cinnamon for 20 minutes, or until tender. In a bowl, dissolve the cornstarch in the apple juice. Stir the mixture into the mangos. Bring the filling to a boil, stirring, and return to simmer for another 2 or 3 minutes. Remove the pan from the heat, swirl in the butter, and pour the filling into the pie shell. Offer warm or chilled.


Gopi Jamuns 

Pineapple, cubed, 1 Cup
Sugar, 1 Cup
Rava (semolina), 2 Tablespoons
Milk, 1/2 Cup
Chenna, 1 Cup
Milk for Chenna, 1/2 Quart
Lemon Juice for chenna, 5 Tablespoons
Saffron, A Pinch
Ghee, For frying

 Soak the saffron in a teaspoon of milk and set aside. Roast the rava and spread on a plate to cool. Add the chenna and remaining milk to the rava and knead it to a smooth, hard dough. Divide the dough into lemon-sized balls. Cut the pineapple into cubes. Insert one cube into each jamun ball and roll dough to completely encase the fruit. Heat ghee in a wok or kadhai and fry the jamuns at low heat until dark golden brown. Make the syrup by bringing one cup of water and the sugar to a boil for several minutes. Add the saffron and stir in. Remove from heat, add the fried jamuns to the sugar syrup. Serve hot.

Blackberry Almond Chatni 

Blackberries, fresh, 2 Cups
Almonds, sliced, 1 Cup
Ginger, fresh, 2 Inches
Raisins, dark, 1/2 Cup
Coriander, powder, 1 Teaspoon
Cumin seeds, 1 Teaspoon
Anise, ground, 1/8 Teaspoon
Red Chilis, flaked, 1/4 Teaspoon
Jaggery, 1/2 Cup
Butter, 2 Tablespoons

 Put the butter in the bottom of a heavy pan. Add the almonds and cook till they brown a few shades. Add the chilis, minced ginger and raisins and cook until the raisins plump. Add all remaining ingredients except anise and jaggery, and cook on low heat until the berries break down completely. Add the jaggery and continue cooking for another 30 minutes on low heat, until the chutney takes on a good glaze. Remove from heat, stir in the anise powder. Bring to room temperature or cool, and offer.

Doodhi Raita 

Yoghurt, 2 cups
Doodhi (pumpkin), grated, 1/4 Pound
Cumin seeds, roasted & ground, 1 Teaspoon
Sugar, 1 Tablespoon
Charoli (or pine nuts), 1 Tablespoon
Ginger, minced, 1 Inch
Raisins, 1 Tablespoon
Garam masala, 1/2 Teaspoon
Coriander leaves, Handful
Cayenne, 1/2 Teaspoon
Salt, To taste

 Peel and grate the pumpkin, then steam until cooked soft. Set aside to cool. Mix all the remaining ingredients. Gently fold in the shredded pumpkin, chill and offer.

Banana Flower Salad 

Banana flower, male, 1
Potatoes, 2 Pounds
Sesame seeds, 4 Tablespoons
Fenugreek sees, 1 Teaspoon
Peanuts, 1/8 Cup
Jalapenos, 3
Lemon juice, 4 Tablespoons
Turmeric, 1/4 Teaspoon
Ghee, 3 Tablespoons
Mint, fresh, 1 Handful

Wear gloves or oil your hands when working with banana inflorescence (the large bracts), as it emits a black sap that’s difficult to remove. Wash and peel the other bracts (purple petals) off the male banana flower. Save for use as serving dishes. Peel off the tiny, developing bananas and discard (too bitter to use for salad). Keep peeling until you get down to the pale layers, where the banana buds are much more tender. Only these are used for the salad. Remove the most tender flowers buds from their base by holding the base firmly in one hand, and snapping off the tendrils in a clump. Meanwhile, boil the potatoes, peel, and cut into ½ inch cubes. Dry roast the sesame seeds and peanuts till they darken just a few shades, then grind to a fine powder. Gently fold together the potatoes and banana flowers. Add the powdered sesame mixture, salt to taste, and lime juice. Make a chaunce with the fenugreek seeds, chilies and turmeric. Fry until the fenugreek darkens a few shades (don’t overcook as they’ll go bitter). Pour the chaunce over the salad, mix well, and gently scoop into the clean outer bracts to offer.

Shakarkand Kofta 

Sweet potato, red (shakarkand), 1 Pound
Chenna, 1/3 Pound
Milk for Chenna, 1 Quart
Lemon juice for Chenna, 1/4 Cup
Cashew nuts, 1/2 Cup
Khas Khas (white poppy seeds), 1/4 Cup
Ginger, minced, 2 Tablespoons
Anardana (pomegranite seed powder), 1 Teaspoon
Anar (pomegranite syrup) or orange pulp, 1-1/2 Tablespoon
Red Chilis, flaked, 1 Teaspoon
Jalapeno, 1
Asofoetida, 1 Teaspoon Tomato puree, 1/2 Cup
Cream, heavy, 1/4 Cup
Garam Masala, 2 Teaspoons
Chickpea Flour (Besan), 2 Tablespoons
Ghee, 2 Tablespoons and for frying
Salt, To taste

 Bake or boil the sweet potato, peel, and mash along with minced jalapenos, besan, salt and anardana powder. Set aside. Mash together the paneer, anar syrup and salt to taste. Divide this mixture up into 12 balls. Now divide the sweet potato mixture up into 12 balls. Flatten a potato ball between your palms, put a chenna ball in the center, and pull the potato pattie up to completely encircle the ball. Heat the ghee (all but 2 tablespoons) in a wok or kadhai and fry the kofta balls till they’re golden brown. Remove, drain and set aside. To make the gravy, chaunce the cashew pieces, khas khas, red chilis, and minced ginger. During last minute, add the asofoetida and salt. Add 1 cup water and simmer for 10 minutes. Add the anar syrup and tomato puree and cook for 5 minutes. Add the garam masala and fresh cream, stir in thoroughly, and pour the gravy over the kofta. Offer hot.

Sweet Potato Spirals 

Ginger, fresh, 1 Inch
Flour, white, 1-1/4 Cup
Chickpea flour (Besan), 1/3 Cup
Salt, To taste
Cream cheese, 6 Ounces
Ghee, 1/2 Cup
Sugar, 2 Tablespoons
Sweet Potato, Jewel or red, 1-3/4 Pounds
Garam masala, 1 Tablespoon
Jalapenos, 2 Tablespoons
Parsley, 3 Tablespoons
Orange Juice concentrate or pulpy juice, 2 Tablespoons

 Make the dough by mixing the flours, minced ginger, salt, cream cheese, sugar, and ghee. Mix well with your hands until the dough forms a soft ball. Knead until pliant, but not sticky. Cover the dough ball and set aside to rest in the refrigerator. Bake the sweet potato, or peel and steam, until fully cooked. Mix together with all remaining ingredients, and salt to taste. On a large piece of parchment paper, roll out the dough into a large rectangle, about 25 x 12 inches. Dough should be as thin and even as you can get it without making it so thin it will tear through as you peel it up. Spread the filling evenly over the entire surface of the dough, but leave an empty strip along one of the long sides. Brush that edge with water, then roll the pastry up like a jelly roll, and seal the edge. Slide the roll onto a cutting board and re-chill until ready to bake. This preparation is perfect to make ahead, and the roll can be completely covered in parchment or plastic wrap, then frozen. Take out of freeze half an hour before ready to bake. Lay parchment paper out on a baking sheet, coat it with a sprinkling of sugar. Slice the roll into ¼” slices and layout on sheet, cut side down. Preheat the oven to 400 degrees Fahrenheit, put savories in, and immediately turn heat down to 375 degrees. Bake for about 30 minutes, until caramelized on bottom, and golden brown on top. Remove and offer hot or at room temperature.

Banana Vada 

Potatoes, 2 large
Bananas, ripe, 4
Jalapenos, minced, 4
Ginger, minced fresh, 3 Inches
Coriander, ground, 5 Tablespoons
Mustard Seeds, 2 Teaspoons
Sesame Seeds, 2 Tablespoons
Pomegranate Seeds, 2 Tablespoons
Turmeric, 1/2 Teaspoon
Cayenne, 1 Teaspoon
Ghee, 2 Tablespoons
Lemon Juice, 4 Tablespoons
Sugar, 2 Tablespoons
Salt, To taste

 Peel and boil the potatoes. Mash it along with all the other ingredients except the ghee, mustard and sesame. Make a chaunce with the mustard and sesame and heat till they splutter. Add chaunce to the vada mixture, then form the mixture into patties. Fry in ghee until golden brown, drain, and offer.

Amandita Sabji 

Butternut Squash, 2
Avocados, ripe, 8
Apple, tart, 1
Coconut, grated, 1 Cup
Ghee, 2 Tablespoons

 In a heavy bottom pot, boil the two cubed butternut squash in 1/8 cup water. When half-cooked remove from heat, transfer to another bowl and set aside with liquids. Cut up the 8 avocados and put in bottom of pot. Pour the squash and liquids on top of avocados. Dice the apple and toss in, then pour in coconut. Drizzle two tablespoons of ghee over the top. Don’t add any spices, and don’t stir the pot. Cover and slow cook until the avocados break down. When all the ingredients are very soft, and the moisture is nearly all absorbed, watch the pot closely. As soon as the moisture turns to a skin, almost ready to burn, remove pot from heat, re-cover and set aside for a few minutes. Scrape up remnants on bottom of pot and mix into the prep, stirring just enough to slightly blend the mixture, then offer.

Paneer Butter Masala 

Greem Gram Dal, whole, 2 Cups
Tomatoes, 4 Medium
Coriander Leaves, fresh, 2 Handfuls
Cayenne, 2 Teaspoons
Salt, To taste
Sugar, 1 Teaspoon
Coriander powder, 2 Teaspoons
Coconut, grated, 6 Tablespoons
Paneer, cubed, 1-1/2 pound
Milk for chenna, 1 Gallon
Lemon juice for chenna, 1/2 Cup
Butter, 4 Tablespoons
Ginger, 2 Teaspoons
Cloves, 6
Cinnamon powder, 1 Teaspoon
Turmeric, 2 Teaspoons
Asofoetida, 1 Teaspoon

 Cover the dal with water and cook until soft. Make chenna in the usual way, press for 20 minutes for medium weight, makes 1” cubes, and fry in ghee until golden brown. Drain and set aside. In a frying pan, melt the butter and add ginger, cloves, asofoetida and cinnamon. Fry for a few minutes then add the tomatoes, along with coriander powder and cayenne. Pour 1 cup of water into the cooked dal. Add the coconut, salt and sugar. Cover and bring to a boil for 10 minutes. Lower heat and add paneer cubes. Cook for 5 minutes more, then offer. Garnish with coriander leaves.

Spicy Mango Stuffed Paratha 

Potatoes, 4 Large
Mango, green, 2 Small
Apples, tart, 2
Jalapenos, 4 Tablespoons
Ginger, 2 Tablespoons
Sugar, 2 Tablespoons
Salt, To taste
Garam Masala, 2 Teaspoons
Cayenne, 2 Teaspoons
Cumin, 2 Teaspoons
Turmeric, 1 Teaspoon
Flour, 5 Cups
Ghee, 8 Tablespoons and for frying

 Make a dough by mixing the flour, 1 teaspoon salt, 1-1/2 cup water, and 8 Tablespoons ghee. Rub the ingredients to a coarse crumb, then knead into a soft, smooth dough. Divine into 40 plum-sized balls.

Make the stuffing by combining all the other ingredients. Working with two pieces of dough at a time, roll out the balls into two three inch rounds. Take a tablespoon of the filling and spread evenly on one round. Lay the other round on top, sealing the edges all the way around with a little brush of water. Roll out again into a nine inch round. Roll out and assemble all the paratha, and cover with a slightly damp cloth while working. When ready, heat a frying pan, add a teaspoon of thee, and one by one, fry each of the paratha on both sides, until crispy and golden. Fold over or cut into quarters and offer.

Bheendi Gavar Dal 

Yellow Moong Dal, 1/2 pound
Okra, small, 1/4 pound
Cluster Beans (or green beans), 1/8 pound
Tomatoes, 2 Medium
Jalapenos, 4
Ginger, fresh, 1 Inch
Curry Leaves, 6
Cumin Seeds, 2 Teaspoons
Turmeric, 1/2 Teaspoon
Cayenne, 1/2 Teaspoon
Asofoetida, 1/2 Teaspoon
Kokam leaves (if available), 5
Ghee, 3 Tablespoons
Salt, To taste

 Snip off the ends of the beans and okra, and leave whole. Soak the dal in water for ½ hour, then boil with salt and turmeric until the dal is soft. Next, add the okra, beans, curry leaves, jalapenos, ginger and tomatoes. Add water as needed and cook the vegetables until they’re tender. Make a chaunce with the cumin seeds, then add the asofoetida, cayenne and kokam. Add chaunce to the dal, and offer.

Rasa Lila Rice 

Basmati Rice, 2 Cups
Cashews , 8 Tablespoons
Peanuts, 4 Tablespoons
Almonds, flaked, 2 Tablespoons
Lime Juice, 2 Limes
Mustard Seeds, 1 Teaspoon
Curry Leaves, 14
Coriander leaves, fresh, 2 Tablespoons
Turmeric, 1 Teaspoon
Coconut Milk, 1 Cup
Coconut, grated, 2 Tablespoons
Salt, To taste
Ghee, 2 Tablespoons and for frying
Urad Dal, 2 Tablespoons
Chickpeas, split, 2 Tablespoons
Jalapenos, 4 Small
Asofoetida, 3/4 Teaspoon
Chenna, 1-1/2 Pound
Milk for Chenna, 1 Gallon
Lemon Juice for Chenna, 1/2 Cup
Chickpea Flour (Besan), 1/4 Cup

 Soak the rice in 3 cups water for an hour, until all water is absorbed. Mix in salt to taste, coconut milk, turmeric, broken half the cashews, toasted almond flakes, peanuts, lime juice, and lime zest and bring to a boil.

Make the chenna in the usual way. Press with medium weight for 20 minutes. Use a rolling pin to break the chenna down, then add in the remaining cashews, ground finely, a little salt, and the Besan, and mix well. Form chenna into small balls (about ½”) and fry to golden brown in the ghee. Remove and drain.

Just before offering, make a chaunce with all the remaining ingredients, starting with mustard seeds, then the dals and chickpeas, then the jalapenos and curry leaves, then everything else. Mix the spices into the cooked rice and blend well. Reminiscent of Radharani’s cosmic dance with Lord Krsna, decorate the rice with a spiral of chenna balls.

Tomato Rasam

vegetables--which you like (potato,bringjal,gajar)1 cup
tomato pulp(boiled in cooker with little water and grinded)1 cup
jeera,rai,dania powder,haldi and urad dal as tempering
oil -2 spoons
---take oil in kadai and put cut vegetables which are cut in small pisces and then put masalas and salt and red chilli powder and a little gur .
then add tomato pulp and a little water and boil till it becomes a thick consistency.
then serve with rice

Paneer Dosa 

paneer 1/2 cup shredded dosa batter(prepared by adding 3 cup rice and  and 1 cup urad dal,soaked overnight and made batter in morning)oil for frying and jeera   put oil in pan a little and pour the mixture then spread till sides then add oil all sides ,after cooking from one side crisp ,add panner on top with jeera (you can also add gajar shredded) then remove seve with butter and lots of love to krsna


 Wheat Flour Laddu

wheat flour ---1 cup   powdered sugar --1 cup  , cardamam--1/2 tspoon  ,  ghee---1 cup,  dryfruits----as likes              
       method---put ghee in pan then after getting heated add wheat flour and roast it till golden brown,then remove from fire into a plate,then add powdered sugar and cardamom and dry fruits  and shape into laddoos (if they dont take shape add a tspoon of milk)




Sugar - 150 gms
Butter - 150 gms
Fine semolina - 100 gms
Yellow food color, optional - 1 pinch
Plain flour - 220 gms
Cardamom, ground - 1/2 sp
Baking powder - 1/2 sp
Cherries, to decorate - 13 glace


Heat the oven at 180 C.
Beat the sugar and the butter together until creamy.
Add the semolina, mix well.
Mix the all purpose flour, cardamom, and baking powder.
Shape the dough into small balls, about 3 centimeters in diameter each.
Flatten each ball slightly with palm and place them on a greased tray.
Cut the glace cherries in half and place it in the centre of each flatten ball.
Bake them for 15–17 minutes until golden brown and cool on a wire rack.
Nankhatai is ready. Serve them.    


 Chinese Almond Cookies


Softened butter - ½ cup
Raw sugar - 1/3 cup
Plain flour - 1 cup
Ground almonds - 3 tablespoons
Almond essence - few drops
Blanched almonds - 1 dozen


Preheat the oven to 180°C.
Cream the butter and sugar together in a bowl.
Add the flour, ground almonds, and almond essence and combine thoroughly.
Roll the mixture into 12 equal balls.
Press each ball firmly in the palms of your hands to flatten them.
Press a blanched almond in the centre of each cookie.
Place all the cookies on an ungreased biscuit sheet.
Bake for 10 - 12 minutes or until golden around the edges.
Allow it to cool for sometime.
And then serve in a serving dish.

Badam Nankatai


Powdered almonds - ¼ cup
Stick butter - 1 ½  
All purpose flour - 2 cups
Powdered sugar - 1 cup
Cardamom powder - 1 tsp       
Salt - ¼ tsp
Almond pieces for decoration


Beat the butter and the sugar together.
Once it’s well mixed add the all purpose flour and mix well.
Then add the almond powder, cardamom powder and salt. Again Mix it well.
Prepare soft dough. You can add a few drops of water if the dough is very coarse.
Alternatively if it’s too sticky, you can keep it in the refrigerator covered in a plastic wrap for 15 minutes.
Make flat circles and arrange them on a cookie sheet.
Decorate with almond slivers and bake at 350 degrees for about 10 to 15 minutes.
Turn off the oven and let the cookies sit inside till the tops are slightly brown and then remove from the oven.
Badam Nankatai is ready. Serve them.

Jackfruit Chips


Raw jackfruit
Water - 1 cup
Salt - 3 tsp
Oil for deep frying


Clean the jackfruit and remove the seeds from it.
Slice the jackfruit into long thin pieces.
Heat oil in a kadai or Chena chatty.
Mix salt with little water and keep it aside.
Add thin sliced raw jackfruit into hot oil.
Fry well on all the sides till it turns little brown or crispy.
Reduce the heat and sprinkle salt water over the chips and mix well. Remove it from oil when the bubbles subside.
Spread it on an absorbent paper and store in an air tight container.

Rice Pudding


Full fat milk - 1/2 gallon
Rice - 2 cups
Raisins - 1 cup
Sugar - 1/2 cup
Cardamom (ground) - 1/4 tsp
Cashew – ½ cup


Boil rice with enough water in pressure cooker or in a pan until cooked.
Remove and let it cool for some time.
Boil milk in a heavy bottomed saucepan on medium flame till it reduces
to half.
Stir the milk continuously so that it does not burn nor it sticks to the bottom of the saucepan.
Add cooked rice to it.
Add raisins, cashew, Cardamom (ground) and sugar and mix well till it attains a thick sticky consistency.
Remove from the gas and you can serve it hot or cold. 


      For cover
 Plain flour - 1 ½ cup
Oil - 3 tbsp
Salt to taste
Cold water to knead dough

    For filling:
 Yellow moong dal washed and soaked for ½ hour - 1 cup
Garam masala - 1 tsp
Red chili powder - 1 tsp
Dhania (coriander) powder - ½ tsp
Coriander seeds crushed coarsely - ½ tsp
Fennel (saunf) seeds crushed coarsely - ½  tsp
Cumin seeds - ½ tsp
Mustard seeds - ½ tsp
Coriander leaves finely chopped - 1 tbsp
Salt to taste
Asafetida - 2-3 Pinches
Oil - 1 tbsp
Oil to deep fry
Plain flour for patching - 1 tbsp

       For cover:
 Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.

        For filling:
 Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain. Cool a little.
Heat oil in a heavy pan.
Add all seeds whole and crushed, allow spluttering.
Add asafetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture.
Remove from the gas, cool.
Divide into 15 portions.
Shape into balls with greased palms. Keep aside.

       For Kachori:
 Mix water and 1 tbsp flour for patching.
Keep aside.
Take a ping pong ball sized portion of dough.
Knead into round. Roll into 4" diameter. Round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only. Turn and repeat for other side.
If the kachori get a hole anywhere, apply some paste.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot.

Aate ka Halwa

Whole Wheat Flour - 1 cup
Sugar - 1 cup
Ghee (clarified butter) - 1/3 cup
Chopped almonds - 3 tbsp
Small cardamom - 1 

Chop almonds coarsely lengthwise and keep aside.
Crush cardamom to a fine powder and keep aside.
Boil 3 ½ cups of water on high flame and add sugar to it.
Let the sugar dissolve completely in water.
As soon as the water starts boiling turn off the heat.
Roast wheat flour in ghee on medium heat till its dark brown.
Keep stirring it constantly otherwise it will burn.
Add sugar water to the roasted flour slowly. Keep stirring.
Water will be quickly absorbed by the flour.
Be careful, sometimes flour and water lumps pop up a little.
Once it’s thick, turn off the heat. Add cardamom powder.
Garnish with almonds and serve.
 5-6 Persons



Wheat flour - 1 cup
Gram flour (Besan) - 2 cups
Green chilies - 5 finely chopped
Ginger - 1 inch finely chopped
Fresh coriander - a handful finely chopped
Red chili powder - 3 tsp
Coriander powder - 2 tsp
Cumin seeds - 3 tsp
Grated coconut - 1 cup
Sesame seeds - 100gms
Salt to taste
Sugar - 5 tsp
Oil for frying and making dough
Asafetida - 2 pinch
Tamarind pulp - 1 tsp


For Mixture:

Mix wheat and gram flour with 50ml of oil, 1 tsp of salt, a pinch of asafetida.
Use required amount of water, spoon by spoon, to ensure you finally end up with very tough dough.

For Filling:

Dry roast Grated coconut, sesame seeds, green chili, ginger, fresh coriander and cumin seeds.
Cool the mixture and blend them into a fine powder.
Add red chili powder, a pinch of asafetida, salt to taste, sugar, tamarind, coriander powder.
This needs a very little water to make it into a paste that will not ooze out of the place where it’s stuffed.

Preparation for Bhakharvadi

Take a big enough chunk of dough and roll it to a pan cake shape, with a rolling pin, to an inch thick.
Keep a hand full of the filling and try to roll the dough into a flute like shape, but very very tightly
Cut this flute into an inch thick piece and deep fry them to golden brown in oil.
Dry the excess oil on a tissue and serve.
Note: You can store in an air tight container and save it for a week's time