Pineapple Upside Down Cake With Strawberry Sauce

For Cake:
  • 1 tin Pineapple
  • 200gms. Flour
  • 180 gms. Sugar
  • 120 ml Refined oil
  • 3 Eggs
  • 1 1/2 tsp Baking Soda
For Sauce
  • 15 - 20 Fresh Strawberries
  • 4 tblsp Sugar
  • 1/4 tsp Cinnamon Powder
  • 1 tblsp Strawberry Jam

  • Chop the strawberries into tiny pieces.
  • Heat 1 cup of water and add the chopped strawberries.
  • Cook till the sugar gets dissolved and strawberries are soft.
  • Add the cinnamon and stir.
  • Cook on a low flame for a minute and then add the jam.
  • Mix gently and cook for another minute and remove from flame.
  • Beat the eggs till fluffy.
  • Add the sugar and the oil and continue to beat with a hand blender or in a mixer till the mixture is smooth and the sugar has melted completely.
  • More smooth the batter more soft the cake will be.
  • Mix the baking powder in the flour and mix the sugar, oil and egg mixture slowly into the flour, taking care that no lumps form.
Upside Down Cake:
  • Grease a circular cake tin and lay out the pineapple pieces on the bottom of the tin.
  • Pour the prepared batter gently on the the pieces and bake it in a preheated oven at 180C or till cake is done.
  • To check if the cake is ready insert a tooth pick in the center of the cake if it comes out clean without any mixture coating, the cake is ready.
  • Allow the cake to cool in the oven for 15 minutes.
  • When the cake gets cool , invert the cake on a serving dish with the pineapple sides on the top.
  • Top it with the strawberry sauce.

Paneer with Fenugreek Leaves

  • 250 gms. Fenugreek leaves(washed and pureed)
  • 1/2 cup Tomato puree
  • 1 tbsp Oil
  • 2 pieces of whole Red Chillies
  • Salt to taste
  • 1 tsp. Sugar
  • 1 tsp. Garam Masala powder
  • 1 tbsp Coriander powder
  • 300 gms. Paneer(Cottage Cheese) ,cut into cubes.
  • Heat the oil and add whole red chillies in a pan.
  • Mix fenugreek paste, tomato puree,salt,sugar,garam masala and coriander powder into it. Cook for 10 minutes, stirring once.
  • Mix paneer(cottage cheese) cubes and cook for few minutes. Serve hot.

Chicken Soup.

  • 1/2 kg boneless Chicken(cubed)
  • 1 tsp Garlic paste
  • A handful of raw Spaghetti
  • 3 tbsp Oats
  • Salt to taste.
  • 1 tsp black Pepper powder
  • 1 big Carrot (cut into small pieces)
  • 1 big Potato( cut into pieces)
  • 1/2 tsp Margarine
  • A pinch of Ajinomoto
  • 1 tbsp. Cornflour
  • 1 tsp. Soya sauce
  • Marinate chicken cubes in garlic,oats and salt for 1/2 an hour.
  • Put margarine in a pan ,when hot add this marinated chicken and braise on very low heat for 10 mins.
  • Add carrots, potatoes, pepper and spaghetti, braise for few mins and add water, cook on medium heat till vegetables soft.
  • Add ajinomoto, soya sauce. Desolve 1 tbsp. of cornflour into water and pour it into the mixture and the soup will be thicken.
  • Add water if very thick, check salt.
  • Serve hot with garlic bread or plain toast.

Spring Roll

  • 1/4 pound barbequed pork,
  • 3 dried black mushrooms
  • 1/2 cup bean sprouts
  • 1/2 medium carrot
  • 2 table spoons chopped red bell pepper
  • 2 teaspoons dark soy sauce
  • 2 teaspoons oyster sauce
  • 2 tablespoons chicken broth
  • 1/2 teaspoon granulated sugar
  • a few drops sesame oil, to taste
  • 2 tablespoons oil for stir-frying, or as needed
  • 12 spring roll wrappers
  • 1 lightly beaten egg, or 2 tablespoons cornstarch mixed with 1 tablespoon water
  • 3 cups oil for deep-frying, or as needed
  • Cut the barbecued pork into very thin strips. Soften the dried black mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water and finely chop.
  • Rinse and drain the bean sprouts. Peel the carrot. Shred until you have 1/4 cup.
  • In a small bowl, combine the dark soy sauce, oyster sauce, chicken broth, granulated sugar and sesame oil. Set aside.
  • Heat a wok over medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the barbecued pork. Stir-fry for 1 minute, then add the vegetables. Stir-fry for another minute, then push up to the side of the wok. Add the sauce in the middle. Heat briefly, then mix in with the pork and vegetables. Remove the wok from the heat and allow the filling to cool.
  • Pre-heat the oil for deep-frying to 360 degrees Fahrenheit while preparing the spring rolls.
  • Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg or cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.
  • Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.

Too many peeled Potatoes..

  • Cover them with cold water to which a few drops of vinegar have been added . Keep refrigerated and they will last for 3-4 days.
  • Potato peels can be made into tasty wafers. Immerse the peels into warm water to which a pinch of salt to be added and then dry it. Deep fry till crisp and you have delicious potato wafers.

Chocolate and Biscuit Pudding

  • 10 Marie Biscuits
  • 1 cup sliced Cashew nuts
  • 1/2 cup sliced Almonds
  • 1 tin of mix Fruits
  • 1 tbsp Cocoa
  • 1 1/2 tsps Coffee powder
  • 2 Chocolate bars (plain or fruit and nuts)
  • 1 bowl of Custard sauce.(it should be thick
  • 1 tbsp Butter
  • 250 gms Cream(tinned)
  • 1 1/2 tsps Lemon juice
  • 4 tsps Sugar
  • Cherries for decorating
  • Prepare custard sauce and keep in refrigerator.
  • Break biscuits into tiny pieces,add coffee powder,cocoa powder and mix it.
  • Melt butter with chocolate and mix it with biscuit.
  • Take a transparent bowl, put this biscuit mixture and press with hand, and keep in refrigerator for half an hour.
  • Open tin of fruits and spread it on biscuit mixture with 2 tbsps of fruit syrup.
  • Pour a thin layer of custard sauce on it.
  • Whip cream with lemon and sugar till fluffy.
  • Swirl all around the pudding, decorate with cherries.
  • Serve cold.

Baked Butter Fish

  • 1 kg. boneless Fish fillet
  • 150 gms. Onion
  • 10 gms. Ginger
  • 5 cloves Garlic
  • 5 green Chillies
  • 100 gms. Butter
  • 50 gms. Cheese
  • 150 gms. Curd
  • 1/2 tsp. Garam masala
  • 10 gms. Cumin
  • 1/4 tsp. Tamarinds Powder(Haldi)
  • 1/4 cup Oil
  • Salt to taste
  • Add salt and haldi to the fish pieces and fry slightly.
  • Grind onion, ginger, garlic, Cunim seeds and chillies.
  • Heat oil. Fry the ground paste. when the moisture is absorbed, add the curd, butter, garam masala and salt and fry for a while.
  • Arrange fish pieces in a greased baking dish. Pour the gravy over it. Sprinkle cheese on it and bake till done.

Tomato Soup

  • 5-6 Tomatoes (chopped)
  • 4 Onions (chopped)
  • 4 pods of Garlic
  • 1 tsp red Chilli powder
  • 8-10 Pepper Corns
  • 1 tsp Cumin
  • 3-4 Cloves
  • Salt to taste
  • 1/4 tsp Sugar
  • 2 tbsp Butter
  • 5-6 Bread slices (cut into small squares )
  • 1 cup Fresh Cream
  • In a pan add butter then onions add salt roast it until golden in colour & gives good aroma then add tomatoes fry it until soft & pulpy add the red chilli powder fry for 2 mins keep it aside then let it cool.
  • Crush the garlic pods, pepper, cumin & cloves tie them up in a small piece of muslin cloth to make the spice bag.
  • Now grind the tomato & onion into paste
  • Now in another vessel, add the ground paste add lots of water to dilute it bring it to a boil & while boiling add the spice bag, we made earlier
  • Deep fry the bread squares in oil
  • Then garnish the prepared soup with the bread pieces & cream serve hot.

Shami Kabab

  • 1/2 kg Mutton (boneless)
  • 2 medium Onions
  • 1/2 bowl Channa dal
  • 3 tbsps Corriander leaves
  • 2 tbsps Mint leaves
  • Salt to taste
  • 2 tbsps Green Chillies (finely chopped)
  • 1 Egg
  • 1 1/2 tbsps Ginger-Garlic paste
  • 1 meduim Potato
  • Oil for deep frying
  • 1 1/2 tbsps Garam masala powder
  • Make sure that the meat is completely boneless. If there are some bones, removing them will be easier after cooking.
  • Cook meat with salt, onions cut into 4 pieces, channa dal, peeled potato, and 1 cup water.
  • Boil covering half with a lid, till all the water dries up.
  • Let it cool
  • Mince this meat in mixer griander to get soft mixture.
  • Add corriander leaves, mint leaves, ginger, garlic paste, chillies, eggs, and garam masala powder, mix well. You can add lemon if you want
  • Take a small portion of this mixture and roll into oblong kababs.
  • Deep fry kababs on high heat.
  • Serve hot with coconut chutney, or red chilly chutney.

Chocolate Coffee

  • 4 cup Milk
  • 200 gms Chocolate
  • 4 tsp instant Coffee powder
  • 4 tsp powdered Sugar
  • 2 tsp Chocolate Vermicelli(optional)
  • ½ cup Cream(whipped)
  • Ice cubes
  • Break chocolate into small pieces. Put them in a bowl. Add 1 cup of milk, coffee powder and sugar
  • keep the bowl in microwave oven on high(100%) for 1 minute. Take the bowl out and mix well. put the mixture in a blender and blend. Add remaining milk and some ice cubes and blend again
  • Pour the mixture into glasses. put some whipped cream on the top. Garnish with chocolate vermicelli and serve immediately

Banana Nut Bread

  • 2 1/2 cups White Sugar
  • 1 cup Shortening
  • 3 Eggs
  • 1 1/2 cups mashed Bananas
  • 3 cups all-purpose Flour
  • 1 1/4 cups Buttermilk
  • 1 1/2 teaspoons Baking Soda
  • 1 1/2 teaspoons Baking Powder
  • 1 teaspoon Vanilla extract
  • 1/2 cup chopped Walnuts
  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9 x 5 inch pans.
  • Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.

Tips for Egg boiling .....

  • To prevent eggs from breaking add some amount of salt to water and then boil the eggs.

Kokani Mutton curry

  • 1/2 kg Mutton
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • Salt to taste
  • 2 tsp Sauf
  • 1/2 fresh Coconut
  • 1 tsp red Chilli powder
  • 1 tsp Cumin powder
  • 4-5 Onions
  • 1 tsp Garam Masala powder
  • 1 tsp Dhania powder
  • 1 Tomato
  • Wash mutton. Apply ginger - garlic paste, green chilli, Sauf powder and salt to mutton and keep aside to marinate for 1 hour.
  • In a grinder blend coconut, jeera, garam masala and keep aside.
  • Now in a vessel, fry onions till they turn golden brown. Add red chilli powder and fry for some time. Then add marinated mutton fry for 2 minutes and then add water and cook till the mutton pieces are half cooked.
  • Now add the blended coconut mixture and then tomatoes.
  • Cook it for some time till the pieces of mutton get fully cooked.
  • Serve hot. You can hove it with chapati or rice.

Vegetable Patties

  • 1/2 kg Potatoes
  • 1/4 cup Peas (shelled and boiled)
  • 1/4 cup French Beans (chopped).
  • 1/4 cup chopped Carrots.
  • Salt to taste.
  • 1 1/2 tbsps Garam masala powder.
  • 1 Lemon.
  • 1 Onion finely chopped
  • 2 tbsps Green chilly paste (or red chilly paste)
  • 1/4 cup Sweet Corn
  • Oil for shallow frying
  • 1 Egg
  • 2 tbps white Flour
  • 6 tbsps Bread crumbs
  • Boil french beans, carrots, and potatoes with little salt untill soft. Drain all the water from it.
  • Add peas and mash vegetables.
  • Add corn, 3 tbsps bread crumbs, lemon, onion, chilly, salt, garam masala powder and mix well. If mixture is sticky then add more bread crumbs.
  • Beat egg, add white flour and beat again to break flour lumps. Keep aside.
  • Take little mixture in your palm, flatten it to form a round patties, finish the remaining mixture same way.
  • Dip patties in egg mixture (one at a time) roll in bread crumbs and shallow fry(nonstick pan) in hot oil on medium heat till golden brown.
  • Keep on kitchen towel to drain off excess oil.
  • Serve hot with green chutney.
    ALTERNATIVELY: You can even make yummy burgers with it.Slit burger bun, place one patties ,keep tomato slice ,capsicum,and onion slice on it, spread about 2 tsps of salad cream ,and dots of chilly sauce on it,close it and serve with fries.

Tips about boiling Milk ......

Before boiling milk pour little water in the vessel and then pour milk and bring to boil milk wont stick to the vessel.

Dry Fruit Mutton Curry

  • 1 kg. Mutton, cubed
  • 4 Onions, chopped
  • 2 tbsp. Ginger-Garlic paste
  • 1 tbsp. Lemon juice
  • 1 cup Mint leaves, ground
  • 1/2 cup Coriander leaves
  • 100 gms. Mixed Dry Fruits
  • 1 tsp. Garam masala powder
  • 1 tsp. Jeera powder
  • 1/2 cup Oil
  • 2 cups Curd
  • 1/2 cup Coconut, grated
  • 1 Tomato, sliced
  • 1/2 tsp. Haldi
  • 1 tbsp. Chilli powder
  • Salt to taste
  • Dry roast the coconut till golden brown. Fry the onions seperately in a little oil till golden in colour. When cool, grind both coconut and onions into a paste. Keep aside.
  • Mix mutton with haldi, chilli powder, salt and garam masala, followed by the ginger - garlic paste and the mint paste.
  • Heat the remaining oil. Add the jeera powder, immediately followed by the meat. Saute till brown. Add curds and fry for a while.
  • Now add the coconut paste and the dry fruits. Fry for a min. and cook under pressure with 3 cups of water till done.
  • Garnish with the tomato slices and chopped coriander leaves.

Bread Pudding

  • 6 Bread slices
  • ½ liter Milk
  • 1 cup Condensed milk
  • 5 tbsp of Sugar
  • 1/2 tsp of Vanilla essence
  • Any Food color
  • Dry fruits
  • Tooti fruity
  • First of all remove the brown sides of the bread and keep them aside.
  • Boil the milk until the milk reduces to half of it.
  • Now add the bread slices and stir well.
  • Now add the condensed milk and switch off the stove.
  • Now add sugar, vanilla essence.
  • Now after the dish gets cool add the food color
  • Refrigerate the dish for 4 to 5 hrs.
  • Now decorate it with dry fruits, tooti fruity and serve it.

Sweet & Sour Fruit and Veggie Salad


  • 1 cucumber, peeled & cut in pieces
  • 1 onion, thinly sliced
  • 1 tin pineapple
  • 1 capsicum, thinly sliced
  • 3 tomatoes, cut into wedges
  • 4 tbsp vinegar
  • 1/2 cup water
  • 1/4 cup light brown sugar
  • Salt to taste
  • Mix cucumber, onion and salt well.
  • Cut the pineapple rings into similar sized pieces and put them in a bowl with capsicum slices and tomato wedges.
  • Heat vinegar, water and sugar until the sugar dissolve.
  • Remove from heat and cool. Pour this mixture over the fruits and vegetables.
  • Cover and chill.

Peeling Of Garlic No Problem!

  • For Garlic it is difficult to peel off. To do it fast, put some cooking oil, and warm it in Oven or over stove, you will find it fast and easy to peel off.

Banana Soufflé

  • 3 medium sized bananas
  • 2 tsp lemon juice
  • 2 egg whites
  • 2 tbsp icing sugar plus extra for sprinkling
  • Preheat oven to gas mark 8/230º C. Brush the inside of 1/2 pint soufflé dish lightly with oil. Peel and slice bananas and place them in a bowl, add lemon juice and mash well with a fork. Beat egg whites until soft peaks form.
  • Gradually sift in the icing sugar beating with wire whisk until sugar dissolves completely and stiff peaks are formed. Gently fold beaten egg whites into banana mixture one-third at a time. Spoon or slide mixture into the soufflé dish and bake for 15 minutes or until soufflé is puffed and browned.

Ginger Chicken

  • 1¼ lbs. Chicken(skinless, boneless)
  • ¼ tsp.Turmeric Powder
  • 10 tbsps. Ginger(paste)
  • 4 tbsps. Vegetable Oil
  • 2 nos. Red Chillies
  • ¼ tsp. Mustard Seeds (black)
  • ½ tsp. fennel Seeds
  • 2 pieces Cinnamon
  • cloves Garlic
  • 1 no. Onion
  • 1 no. Tomato
  • ½ tbsp. Red Chilli Powder
  • 1 tsp. Black Paper
  • Cilantro for garnishing
  • Put the chicken pieces into a bowl and add the turmeric and 1 tsp salt.
  • Chop the ginger finely and put into a blender along with about 2 tbsps water.Blend to a paste. Squeeze the juice through a strainer over the chicken, discarding the pulp. Mix well. Cover and refrigerate for at least four hours but preferably overnight.
  • Heat the oil in a wok over a medium heat. When hot add the chillies, mustard seeds, urad dal , fennel and cinnamon. Stir for a few seconds until the mustard seeds pop.
  • Add the garlic and stir, then add the onion and stir and fry it until soft and just starting to brown. Add the tomatoes and fry for 2-3 minutes.
  • Add the chicken and its marinade, cayenne pepper and the remaining salt.Stir and fry on a high heat for about 6 minutes until browned. Cover, turn heat to low and cook for 10-12 minutes, stirring occasionally.
  • Remove the cover and sprinkle in the black pepper. If there is any liquid left turn up the heat and dry off before serving. Sprinkle with freshly chopped coriander.

Dark Chocolate Cake

  • 2 cups Sugar
  • 1¾ cups Flour
  • ¾ cup Baking Cocoa(dutch process or dark cocoa preferably)
  • 1½ tsp Baking Powder
  • 1½ tsp Baking Soda
  • 1 tsp Salt
  • 2 Egges
  • 1 cup Milk
  • ½ cup Vegetable Oil
  • 2 tsp Vanilla Extract
  • ¾-1 cup Boiling Water

  • Preparation:
    • Heat oven to 350°F.
    • Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
    • In large mixer bowl, stir together dry ingredients.
    • Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
    • Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
    • Pour into prepared pan.
    • Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
    • Cool 10 minutes; remove from pan to wire racks.

    Cooking Tips:

    • Potatoes soaked in salt water for 20 minutes will bake more rapidly.
    • Make desserts with full cream milk, to get thick creamy texture.
    • If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, paste will be smooth.
    • While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.
    • Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.

    Egg Biryani

    • 3 Cups Basmati Rice (Preferably)
    • 3 -4 Boiled Eggs
    • 3 big Onions sliced
    • 3-4 big Tomatoes chopped
    • 2-3 Green Chillies slit
    • 1/2 cup Curd
    • 1 tbsp Lime juice
    • 1 tbsp Turmeric powder
    • 1 tbsp Red chilly powder
    • 1 tsp Ginger-Garlic paste
    • 1 tsp Cumin powder
    • 1 tbsp Chat masala powder
    • 1/2 bunch chopped Coriander leaves
    • Salt to taste.
    • oil/fat
    • Boil the eggs and kip it ready. You can either divide the eggs into 2 halves or keep it whole.
    • Now soak the rice for at least 20mins in luke warm water.
    • In a non stick vessel boil water and add rice and cook till half done.
    • Add salt and half the lemon juice while boiling rice.
    • Strain excess water and keep rice aside.
    • In other non stick vessel heat oil/ fat now add in sliced onions and cook till translucent.
    • Add in chopped tomatoes and cook for a while.
    • Stir in it ginger garlic paste, turmeric powder, red chilly powder, cumin powder, lime juice, curd, corriander leaves, salt, slit green chillies and chat masala powder.
    • Stir well and cover and cook till all blends well.
    • Now add in it boiled eggs and cook for a min or two more.
    • Further add in it half boiled rice as making a top layer on the masala.
    • Now add little water as required and cover and cook on low flame.
    • Check for doneness after 10 mins and if needed keep the vessel on a tava and cook till all is done and aromas are out.
    • Lastly garnish with chopped corriander leaves and green chillies.
    • Serve hot and gain praises.

    Pomegranate Spritzers

    • 1 cup Pomegranate syrup
    • 1 750 ml bottle Fruity white wine, such as Riesling or Chardonnay(about 3 cups), chilled
    • 1 cup sparkling water, chilled
    • Pomegranate seeds for garnishing (optional)
    • Blood orange wedges (optional)
    • Add 2 tablespoons pomegranate syrup to each of 8 champagne flutes.
    • In a 1-1/2- to 2-quart pitcher combine the wine and sparkling water.
    • Pour wine mixture into each glass to serve.
    • If desired, garnish each with pomegranate seeds and/or a blood orange wedge.
    • If desired, add ice to the glasses and serve

    Chicken Cutlet

    • 1 kg Chicken
    • 1/4 kg Potato
    • 2 Eggs
    • 1 cup Bread Crumbs
    • 100gms Beans
    • 100gms Carrots
    • 100gms Cabbage
    • 100gms Flour
    • 1 tbsp Garlic paste
    • 1 tbsp Ginger paste
    • 1 tbsp Green chilli paste
    • 2 tbsp Cumin powder
    • 2 tbsp Garam masala powder or Spicy Powder
    • 1 tbsp Tandoori chicken masala powder (or as required)
    • 1 cup Green Coriander leaves (chopped)
    • 1/2 cup Mint leaves (chopped)
    • Salt to taste
    • Oil to fry
    • Boil chicken along with salt, spicy powder, ginger garlic paste. When chicken is done drain and keep the stock aside.
    • Cut potatoes, beans, cabbage, carrot and fry them in hot oil for 5 mins.
    • Mash the potatoes. Now heat 4 tbsp of oil and add garlic paste fry for 3 mins and then add flour and fry for another 4 mins.
    • Then add tandoori chicken masaala, cumin powder, garam masaala powder, salt green chilli paste and fry for 5 mins.
    • Shred the chicken and add to this along with the vegetables,chopped coriander and mint leaves.
    • Mix properly, add the chicken stock and fry till it drys up. Remove from fire and allow it to cool. Keep in the refrigerator for 1 hour.
    • Remove and make cutlets out of this. Beat the eggs lightly, dip the cutlets in the egg, coat with bread crumbs and shallow fry in little oil from both the sides. drain on a paper towel and serve with tomato ketchup.

    Lemon Cheese Cake

    • 225 g Flour
    • 125 g Butter
    • 75 g Castor sugar
    • 1 Egg Yolk
    • Pinch of Salt
    • Grated rind of 1 Lemon
    For the Filling:

    • 225 ml Milk
    • 225 g Castor sugar
    • Pinch of Salt
    • Grated rind of 2 Lemons
    • 4 Egg yolks
    • 25 g powdered Gelatin
    • 425 ml Fresh Cream
    • 450 g Curd
    • Icing sugar for dusting
    • Sift flour into a large basin and sprinkle with the flaked butter. Make a well in the centre, add the sugar, egg yolk, salt and lemon rind and quickly knead to a smooth dough working from the centre outwards. Shape into a ball, wrap in cling film and leave for 2 hours in the refrigerator.
    • Preheat oven to gas mark 5/190� C. Roll out dough thinly on a floured surface to make two 10 inch rounds. Place on greased baking trays and bake for 8-10 minutes until golden. While still warm, cut one of the rounds into 8 equal portions and cool on wire rack.
    • Dissolve the gelatin in 3 tbsp water over low heat. Put milk, sugar, salt, lemon rind and egg yolks in top of a double boiler or in a basin over hot water, and cook over low heat, stirring continuously until smooth and thickened.
    • Remove from heat and add dissolved gelatin. Leave to cool. Whip cream until thick. Blend in strained curd and carefully fold into the cooled mixture. Line the sides of a 10 inch spring form cake tin with grease proof paper. Place uncut shortbread in the base of the tin, spoon over the cheese filling and smooth the surface.
    • Arrange the cut shortbread on top to form a complete round and cover with cling film. Allow to set in refrigerator overnight.
    • Remove the cheesecake from the spring form tin and carefully remove the grease proof paper. Sprinkle the top with sifted icing sugar.

    Chicken, Apple And Pineapple Salad

    • 3 rings Pineapple
    • 1 cubed Apple
    • 1 cup Mayonnaise
    • 1 Cucumber cut finely
    • 2-3 Cherries
    • 1 Celery cut finely
    • Half cup grated cheese
    • Half cup boiled and shredded chicken
    • Mix shredded chicken with mayonnaise in a bowl.
    • Once it is mixed well, add grated cheese in it and mix apples and pineapples . Place the cherries on top.
    • Chill for 30 minutes and serve.

    Dry Chilli Prawn

    • 8 nos king prawns marinated
    • 1 tsp cornflour
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 2 nos fresh red chillies chopped
    • oil for frying
    • 1/2 tsp salt
    • 1/2 tsp white pepper
    • 1 no lemon juice
    • 1 np red bell pepper
    • few springs coriander
    • 1-2 drops orange-red color
    • Heat oil in a frying pan, fry the marinated prawns and keep them aside.
    • Heat oil in another pan and fry the ginger, garlic paste and fresh red chillies in it. Add water to the above mixture.
    • Then add ajinomoto, white pepper and lemon juice.
    • Add fried prawns and juliennes of bell pepper and cook till the water is partially absorbed.
    • Add cornflour paste and chopped coriander to it.
    • Remove from fire after a while. Serve hot with sweet and sour sauce.

    Citrus Cooler

    • 1 tablespoon Orange squash
    • 1 teaspoon Lemon Juice
    • 2 teaspoons thick Fresh cream or 2 teaspoons vanilla ice-cream
    • 1 bottle lemonade
    • Chill the lemonade.
    • Put the fruit in a tall glass and then add the orange squash.
    • Add the lemon juice and ice-cream and top with the chilled lemonade.Serve immediately.

    Problems with Breads:

    PROBLEM: What is the best way to bake brown and serve rolls?

    Solution: First, brush their tops with melted butter or margarine. Bake at the
    recommended temperature (on their package), but be careful of dark
    coated baking sheets. Dark coated baking sheets may cause the bottoms
    to burn before they are done. Bake brown and serve rolls at a high
    temperature to insure a crispy, flavorful crust.

    PROBLEM: Breads that are always too hard and heavy.

    Solution: Breads made from scratch or from a mix must have an internal
    temperature of about 80 degrees for the yeast to work properly. Cold
    dough will not expand properly. Make sure the bread rises in a warm
    draft free environment.

    PROBLEM: Bread that rises too fast in the pan.

    Solution: Use cool or cold water in the mix. The place you let the bread rise
    in bulk should be about 80 degrees. Place the dough in the refrigerator
    for a few minutes to cool down (while the dough is still in bulk form).

    PROBLEM: French bread that has a pale crust.

    Solution: Spray or paint the loaves with water (before cutting). Use an egg
    wash to make the crust really brown up. French bread must have a high
    temperature to bake properly. Check your oven to make sure the
    temperature is correct. Add a little sugar to the mix.

    PROBLEM: Tough pizza crust.

    Solution: Most of the time a pizza crust dough should be wet and sticky (use
    a little extra water). Toss in plenty of spices. Oil your pan with
    olive oil. Try baking the crust first, then add any topping and bake
    only to melt the cheese. Try dipping your fingers in olive oil when
    you flatten the crust in the pan. Use plenty of olive oil and the
    crust will be flavorful and crispy.

    PROBLEM: Bread loaves and rolls that are heavy and soggy in the middle.

    Solution: When everything else has been done right, maybe the unit weight is
    too heavy. Try making the pieces smaller and let them rise longer.

    PROBLEM: Bread loaves that cave in on their sides when removed from
    the pan.

    Solution: Always remove bread from the pan as soon as taken from the oven. The
    crust sweats and may fall. Make sure that you use Bread Flour in the
    mix. Weak flour will cause loaves to fall. Make sure the loaves are
    done. Thump the top and if the loaf sounds hollow, it is done.
    Setting (just baked) loaves in a cool draft of air will sometimes
    cause their sides to cave in. When the dough is allowed to rise too
    much before baking the loaves will sometimes collapse.

    PROBLEM: Soft crusty breads.

    Solution: The secret to good crusty breads is to use very little (if any) fats,
    egg yolks, milks or sugar in the mix. Always serve crusty breads as
    soon as they are baked for the best flavor and appearance. Use only
    Bread Flour and make sure the dough is on the stiff side rather
    than soft and sticky. However, some crusty breads are very sticky
    (excess water). These breads are made by using an extra warm dough
    and baking quickly at a high temperature.

    Baked Chicken with Cheese

    • 1Kg Chicken pieces
    • 8 slices of Cheese
    • 1 can chicken Soup Cream
    • 1/2 cup Milk
    • 1/4 cup Sour Cream
    • 1 1/2 cups Crumbs
    • 1/4 cup melted Butter
    • Mushrooms and Green chilies according to taste
    • Place the chicken breasts in a buttered baking dish.
    • Top each breast piece with a cheese slice.
    • Mix the soup, milk and sour cream.
    • Pour the mixture over the chicken and cheese.
    • Top with crumbs. Sprinkle melted butter.
    • Cover with foil and bake at 350 degrees Centigrade for 30 minutes.
    • Then remove foil and bake for another 30 minutes.
    • Decorate with mushrooms and green chilies and serve.

    Mango Dessert

    • 1 cup Mango Pulp
    • 1 tsp. Kesar / Zaffran / Saffron soaked in one cup Water
    • 4 cups Curd (optional:-non fat)
    • 4 tsp. Sugar
    • Mix Mango Pulp and Saffron and Saffron water and sugar together.
    • Add hung curd
    • Serve in individual bowls and enjoy with your family on hot summer day.
    • A very easy and different dessert, can be made with frozen mangoes also, even when mangoes are out of season. Just make a mango pulp and mix in mixer. A non fat curd with lots of protein intake is good for your health.

    Ribbon Rice

    • ½ no. Coconut(grated)
    • 6 nos. Garlic (crushed)
    • ½ tsp.Cumin Seeds(optional)
    • 5 nos.Green Chilies
    • Cilantro to taste
    • 1 no.Lemon
    • 300 gms.Minced Meat(boiled)
    • 4 nos.Onion
    • 1 no.Tomato
    • ¾ tbsp.Red Chili Powder
    • ½ tsp.Turmeric Powder
    • 2 tbsps.Vinigar
    • 1 piece Ginger
    • 1 cup Prawns(cleaned, deveined)
    • Curry leaves to taste
    • 1 tbsp. Tomato Sauce
    • ½ cup Vegetable Oil
    • ¼ kg Rice
    • 3 nos. Cardamon
    • Salt to taste
    • Fry chopped onions, ginger, garlic and jeera paste and then add the chopped chillies,corriander powder.
    • Fry for a while before add ing tomatoes followed by the prawns.
    • Pour sufficient water and salt to cook till done.
    • When the gravy is dry add sauce and remove from the heat.
    • Boil water, add salt, lime juice and whole cardomom. Cook rice in it till just done or nearly done.
    • Strain and spread. Divide it into 3 equal portions.
    • Add green chutney to the first one. Yellow food color to the second and leave the third portion as it is.
    • Grease a tray or a bowl. Arrange a layer of the white rice.
    • Press well and spread the meat mixture.
    • Add the green layer, prawns followed by the yellow rice.
    • Take care to see that each layer is pressed well.
    • Cover and steam or bake the dish for about 10 minutes at 180c.
    • Serve with curd salad.

    Palak Paneer

    • 4 cups Palak (Spinach)
    • 1 cup Water
    • salt
    • 1 cup Paneer(Cottage Cheese)cubes
    • 2 tsps Cumin seeds
    • 3 sticks Cinnamon
    • 2 tbsp Butter
    • 1 big Onion (sliced)
    • 1/4 cup Milk
    • 2 tsps Garlic(finely chopped)
    • Wash palak (spinach), put it in a pot,add salt and water, boil until just soft. Keep aside.
    • Heat 1 tbsp butter in a another pot, add cumin seeds, garlic, cinnamon, green chillies, and onions, braise till garlic and onions turn golden brown. Put this in grinder with boiled palak (dont throw away the water in which the palak is boiled, you can use it for grinding or cooking). Grind into smooth paste.
    • Heat the remaining butter in a pot, add palak and paneer cubes, reduce the heat and cook for 15 mins.
    • Add milk, and cook again for 10 mins till thick.
    • Garnish with onion rings and slitted green chillies.
    • Serve with jeera rice or parathas.

    Black Forest Cake

    • 1 cup milk
    • 1 tablespoon vinegar
    • 1 3/4 cups all-purpose flour
    • 2 cups white sugar
    • 3/4 cup unsweetened cocoa powder
    • 1 teaspoon baking powder
    • 2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 2 eggs
    • 1/2 cup vegetable oil
    • 1 cup strong brewed coffee, cold
    • 1 teaspoon vanilla extract
    • 1 (21 ounce) can cherry pie filling
    • 1/2 cup cherry liqueur
    • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans. Make sour milk by combining milk and vinegar. Set aside.
    • Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together the eggs, oil, coffee and vanilla. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated.
    • Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool completely before filling.
    • To make the cherry filling: Combine the cherry pie filling and cherry liquor. Refrigerate cherry mixture until chilled, then fill cake.

    Spinach Mushroom

    • 8 tbsp of washed and chopped mushroom
    • 5 tbsp chopped onion
    • 6 tbsp tomato puree
    • 1 tbsp hot and sweet tomato sauce
    • 7 tbsp boiled spinach paste
    • 1 tsp salt
    • 1 tsp pepper powder
    • powder of 2 cardamoms
    • 1 tsp cumin powder
    • 1 tsp whole coriander
    • 1 tsp red chilli powder
    • 4 tbsp cooking oil
    • 4 tbsp fresh cream
    • Heat oil in a fry pan.
    • Fry onions till pink, put chopped mushroom fry till cooked and oil comes on top.
    • Add salt and other dry spicy powders.
    • Put tomato puree and cook till oil comes on the surface.
    • Add tomato sauce and spinach paste cook for a 5 minutes.
    • Add fresh cream cook for 1 minute.
    • Serve hot.

    Panha (Summer Cool)

    • 4-5 Raw Mangoes
    • 2 tsp Wheat flour
    • 2tbsp Fresh Mint leaves paste
    • 1 tsp Butter
    • 2 tsp Chironji
    • 2 tsp dried Coconut
    • 1 cup Sugar
    • Pressure cook the mangoes, when cool remove the skin & seed, extract the mango pulp & blend it to smooth from blender.pour it in bowl & mix wheat flour and Mint leaf paste in it.
    • Heat a pan with butter, add chironji & coconut in it & then pour mango pulp in it.
    • Then add sugar, cook it for 4-5 min & then remove it from fire.
    • Keep it in refrigerator.
    • For serving Take 2 tbsp of pulp in a tall glass. Pour cold water into it, add ice cubes. Garnish it with mint leaf.
    • Serve it in a hot summer days.

    About Honey

    To substitute honey for sugar in recipes, start by substituting up to half of the sugar called for. With a little experimentation, honey can replace all the sugar in some recipes.

    When baking with honey, remember the following:

    • Reduce any liquid called for by 1/4 cup for each cup of honey used.
      Add l/2 teaspoon baking soda for each cup of honey used.
      Reduce oven temperature by 25 F to prevent over-browning.
    • Because of its high fructose content, honey has a higher
      sweetening power than sugar. This means you can use less honey
      than sugar to achieve the desired sweetness.
    • When measuring honey, coat the measuring cup with non-stick
      cooking spray or vegetable oil before adding the honey.
      The honey will slide right out.
    • To retain honey's wonderfully luxuriant texture, always store it at room temperature; never in the refrigerator. If your honey becomes cloudy, don't worry. It's just crystallization, a natural process. Place your honey jar in warm water until the crystals disappear. If you're in a hurry, place it in a microwave-safe container and heat it in the microwave on HIGH for 2-3 minutes, stirring every 30 seconds. Remember, never boil or scorch honey.

    Chinese Cashew Chicken

    • 3 Chicken breast
    • 1/2 lb Chinese Pea pod
    • 1/2 Mushrooms
    • 4 Green Onions
    • 2 c Bamboo shoot, drained
    • 1 c Chicken broth
    • 1 or Bouillon cube (dissolved 1 in water)
    • 1/4 c Soya sauce
    • 2 tb Corn starch
    • 1/2 ts Sugar
    • 1/2 ts Salt
    • 4 tb Salad Oil
    • 1 pk Cashew nut
    • Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray.
    • Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots.
    • Add them to tray. Mix soy sauce, cornstarch, sugar, and salt.
    • Heat 1 tablespoon of oil in skillet over moderate heat, add all the nuts, and cook 1 minute shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low.
    • Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 minutes.
    • Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.