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Recipes

Marshmallows

Marshmallows

Gelatin 3Tbsp
Cold water 1/2 C
Sugar 2 C
Corn flour 2 tsp
Water 1 C
Salt 1/8 tsp
Vanilla essence
or strawberry essence
1 Tbsp
  • Soak gelatin in 1/2 C water for 10 minutes.
  • Mix sugar, corn flour and water. Bring to boil and boil for a minute. Switch off fire.
  • Pour this mixture to the gelatin and mix with an electric mixer at high speed for about 10 minutes. Add essence and colour of your choice.
  • Pour this into a plastic lined (apply oil to the plastic sheet) 9x9 tray.
  • Keep it in the fridge for 4 hours.
  • Keep it out in the room temperature for 15 minutes.
  • Cut into squares and dust with powdered sugar.
  • Store it in air tight containers. (Do not store it in the fridge)

Jelly Gems (Jujips)

Jelly Gems (Jujips)

Gelatin 60 g
Water 150ml
  • Soak gelatin in water for 5 minutes.
Sugar 500 g
Water 250 ml
Liquid glucose 50 g
Lime juice 1 Tbsp
Colour few drops
Essence few drops
  • Boil sugar and water till it reaches 1 string constituency.
  • Add gelatin and liquid glucose. Cool and add lime juice, essence and colour.
  • Pour into a flat dish and keep for 6-8 hours for setting.
  • Cut into pieces and coat sugar on all sides.

Cashew Macroons

Cashew Macroons
Egg whites 2
Caster sugar or powdered Sugar 3/4 Cup
Vanilla essence 1 tsp
roasted and chopped Cashew 1 1/2 Cup
  • Preheat the oven at 150 degree Centigrade for 10 minutes.
  • Line a baking tray with parchment sheet.
  • Beat egg white in a dry and clean blowl, gradually add in sugar little at a time and beat on high speed till all the sugar are incorporated.(egg white should be very thick, when you turn the bowl upside down egg white shouldnt fall) Add vanilla essence and fold in nuts.
  • Drop a spoonfull of batter on to the tray and bake it at 100 degree Centigrade (change oven temp to 100 degree from pre heat setting of 150 degree) for 1 hour 30 minutes. Open the oven door slightly and cool them in the oven itself, this makes macroon more crisper.
  • Store in airtight container.

Easy Chocolate Cake

Chocolate cake

Maida 1 3/4 C
Eggs 2
Baking powder 1/2 tsp
Soda powder 3/4 tsp
Oil 3/4 C (vegetable oil)
Hot water 3/4 C
Cocoa 2 Tbsp
Castor sugar or powdered sugar 1 1/2 C
Curd 1/3 C
Vanilla essence 1/2 tsp
  • Sieve maida, baking powder and cocoa powder together 3 times.
  • Beat eggs. Add essence and rest of the ingredients. Beat well.
  • Fold in Maida. Mix well.
  • Pour into a greased and dusted 8 inch pan.
  • Bake at 180 degree centigrade for 40 minutes.

Quick Vegetable PulavPulav

Rice 1 1/2 C
Carrot chopped 1 C
Potato chopped 1 C
Green peas 1 C
Green chilies 3 (Slit)
Onion 1 big sliced
Ginger garlic paste 1 tsp
Tomato chopped 2 Tbsp
Mint chopped 2 Tbsp
Salt 1 1/2 tsp
Hot water 3 C
Cloves 4
Cardamom 3
Cinnamon 1 inch
Bay leaf 1
Ghee+Oil 1+2 Tbsp
  • Heat Ghee+oil in open pressure cooker. Add spices, when cardamom crackles add onion.
  • Cook for a minute and add chilies and ginger garlic paste.
  • Add the vegetables and fry for a minute.
  • Add rice and fry again for 3 minutes.
  • Add hot water, salt, tomato and mint.
  • Close the Pressure Cooker lid.
  • Cook it on high flame. After the first whistle reduce the flame and cook for another 3 minutes.

Crisp Onion Pakoda

Onion Pakoda

Onion 2C sliced
Besan (chick pea flour) 1 C
Oil 1 tbsp
Chili powder 1/2 tsp

Cumin powder

(or use ajwain /carom seeds)

1/2 tsp
Salt 1 1/2 tsp
Soda powder 1 pinch
Asafetida powder (optional) 1 pinch
Water (approximate) 1/4 C
Oil for frying 2 C
  • Add a pinch of salt to sliced onion and keep it for 5 minutes, gently crush it and squeeze out water.
  • Add  chilli, cumin, salt, soda, asafetida then add besan
  • Add enough water to make a thick batter
  • Heat oil for frying
  • Drop a spoonful of batter in hot oil and deep fry till golden brown.

Rava Idli

Rava Idli

Rava (sooji) 1 C
Oil 3 Tbsp
Curd 2 C
Salt 1/2 tsp
Urad dal 1 tsp
Mustard 1 tsp
Baking powder 1 tsp
Green chilies 3 chopped
Coriander leaves 2 Tbsp chopped
  • Heat oil add mustard and Urad dal. Add rava and fry for two minutes.
  • Cool for 5-10 minutes.
  • Add sour curds and rest of the ingredients.
  • Keep it aside for 20 minutes.
  • If the batter becomes too thick add little water to bring it to idli consistency.
  • Pour into idli moulds and steam it in iddli steamer.


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Measurements
tsp = Tea Spoon
Tbsp = Table Spoon
C = Cup / 250 ml
g = Grams

 
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