Annam Payasam Recipe (Dessert)

Cooking Time: 40 mts


Ingredients:

1/2 cup raw rice washed and drained

1/2 cup grated jaggery

1 cup water

1/2 lt low fat milk

pinch of salt

1/4 tsp cardamom pwd

1 tbsp ghee

10-12 cashewnuts

1 tbsp raisins

Method:-

Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown. Remove from pan, keep aside. Heat a vessel, add grated jaggery. Let the jaggery melt over slow flame till its sticky on touch. Don’t over cook it, it should basically completely melt. Strain the jaggery and cool.In a separate vessel, bring milk and water to a boil. Lower heat and add the rice to the milk. Cook until the rice is soft and the mixture turns thick. Remove from heat and cool. Once cool, add the jaggery syrup to the cooled cooked milk and combine well. Add the cardamom pwd, salt and toasted cashews and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.

Kitchen Notes - Do not add the jaggery syrup while the rice is being cooked. Ensure the flame is off and the cooked rice is slightly cool when adding the jaggery syrup. For a rich taste, use whole milk

Amaretto Brownies Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

* Brownies:
* 1-1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 4 (1 ounce) squares unsweetened chocolate
* 1 cup shortening
* 2 cups granulated sugar
* 4 eggs, beaten
* 2 Tablespoons amaretto liqueur
* Amaretto Icing:
* 1/4 cup (4 Tablespoons or 1/2 stick) butter
* 2 Tablespoons half-and-half
* Dash salt
* 1 (1 ounce) square unsweetened chocolate
* 2 cups sifted powdered sugar
* 2 Tablespoons amaretto (almond-flavored) liqueur
* 1/4 cup sliced almonds

Preparation:

For the Brownies:

Preheat oven to 400 F. Line a 9 x 13-inch baking pan with nonstick foil.

Whisk together salt and flour in a large bowl. Set aside.

Place chocolate squares and shortening in the top of a double-boiler. (May be done carefully in the microwave, if you wish.) Stir constantly while heating until combined. Stir in sugar and remove from heat. Let cool for 5 minutes.

When chocolate is cool, whisk in eggs, flour mixture, and amaretto until well-combined. Pour into prepared pan and bake for 20 minutes. Cool brownies to room temperature before frosting.

For the Amaretto Icing:

Melt butter and chocolate in the top of a double-boiler or microwave, stirring to combine. Whisk in half-and-half, then add powdered sugar, salt, and amaretto. Blend well.

Frost cooled brownies with the icing and sprinkle with sliced almonds. Let icing set, then cut to serve.

Yield: 36 to 48 brownies, depending on cut size

Chocolate cake

Ingredient:-

1 1/2 cups crushed chocolate sandwich cookies (about 15)
2 tablespoons butter or margarine, melted
1 (12-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided use
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar

1 tablespoon vanilla extract
2 large eggs
2 tablespoons all-purpose flour
3/4 cup NESTLÉ® CARNATION® Evaporated Milk
1/2 cup sour cream

Method:-

1. Preheat oven to 350°F (175°C).
2. Combine cookie crumbs with butter in medium bowl until moistened; press onto bottom of ungreased 9-inch springform pan. Sprinkle with 1 cup morsels.
3. Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust. Sprinkle with remaining morsels.
4. Bake for 25 minutes. Cover loosely with aluminum foil. Bake for additional 30 to 40 minutes or until edge is set but center still moves slightly. Place in refrigerator immediately; refrigerate for 2 hours or until form. Remove side of springform pan.

Makes 14 servings.

Note: Cheesecake may be baked in 13 x 9-inch pan. Prepare as above. Bake in preheated 300°F (150°C). oven for 20 minutes. Cover loosely with aluminum foil. Bake for additional 20 to 30 minutes.

Apple pie recipes

Ingredient:-

2−1/2 cups plus 1 tablespoon flour

1 teaspoon salt

1 teaspoon sugar

1 cup butter, chilled and cubed

1/2 cup iced water

1/2 cup white cheddar cheese, grated

1/2 cup yellow cheddar cheese, grated

7 to 8 Granny Smith apples, cored and coarsely chopped

1 teaspoon cinnamon

2 tablespoons brown sugar

4 tablespoons butter, cubed

Method:-

Combine 2−1/2 cups flour, salt and sugar in a food processor. Add chilled butter; pulse until mixture reaches a coarse meal consistency. While processing, drizzle in ice water until a dough ball forms. Pour into a bowl; toss with cheeses. Pour onto plastic wrap; form dough into a ball. Wrap tightly and chill 1 hour. For a top crust, double the recipe. Toss apples with cinnamon, brown sugar and 1 Tbsp. flour until evenly coated. Pour mixture into pie crust; top with butter. If desired, place top crust on top of apples; crimp edges to seal. Slice air vents into the top crust. Bake at 350 degrees for about 45 minutes. Cover edges of crust with foil if they begin to brown too quickly. Allow to cool slightly before serving.

Kheer (Pudding)

Ingredient

1 stick Butter

2 handfuls Very ne vermicelli

4 cups Milk

1 pint Whipping cream

1 handful Raisins

3 tablespoons Sugar

4 Almonds (optional) peeled and thinly sliced

Method

1. Melt butter in a 4 qt. pot.
2. Break vermicelli into 3″ pieces. Over low heat stir vermicelli into butter
until it turns light brown.
3. Pour in the milk and stir over medium heat until it boils.

4. Put in the raisins, almonds and sugar.
5. Continue to cook under low heat for 10 minutes.
6. Add whipping cream and continue to cook for a couple of minutes.
7. Remove from heat and, when cool, chill in the refrigerator before serving

Tip

You can also use Suger free

Green Chutney

INGREDIENTS :

1 Cup Coriander Leaves, Cleaned and Chopped

4 - 5 Green Chilies

1 tsp Amchoor (Dry Mango) Powder

Juice of ½ Lemon

Salt to taste

METHOD :

Green ChutneyGrind all the ingredients together to a paste and store.

Almond Coconut Cake Recipe

Prep Time: 15 minutes


Cook Time: 45 minutes


Ingredients:

* 12 (.6-ounce snack size) almond coconut candy bars

* 2 cups sifted all-purpose flour

* 1-1/4 teaspoons baking soda

* 1/4 teaspoon salt

* 8 tablespoons (1 stick) unsalted butter, softened

* 1 cup packed light brown sugar

* 1/2 cup granulated white sugar

* 1 teaspoon pure vanilla extract

* 2 large eggs, lightly beaten, at room temperature

* 1 cup buttermilk, at room temperature

* 1/2 cup grated coconut

Preparation:


Move rack to the lower third of the oven and preheat oven to 325 F. Line a 9 x 13-inch baking pan with nonstick foil.

Chop candy bars into rough 1/2-inch chunks. Pour into a bowl and place in the freezer until needed.

In a small bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl, cream the butter, brown sugar, and white sugar on high speed until light and fluffy, about 5 minutes. Reduce to medium speed. Add vanilla, then eggs in a steady stream, beating until combined. Alternating between the flour mixture and the buttermilk, mix in one third at a time until incorporated, scraping down sides as needed. Batter will be thick. Fold in 2/3 of the candy bar chunks.

Pour into prepared pan and spread evenly. Sprinkle remaining 1/3 candy bar chunks and grated coconut on top. Bake for about 45 minutes or until toothpick inserted in center comes out clean.

Cool to room temperature. Lift cake out of the pan using the foil. Cut and serve.

Yield: 24 to 36 servings, depending on cut size

Sweet Heart (sweet dish)

Ingredient

1 cup sooji (semolina)

2 & 1/2 cups milk

Sugar to taste

1/2 tsp elaichi (cardamom) powder

some kesar(saffron) for color soaked in 1/2 cup milk

some golden kishmish (raisins) soaked in water

2 tbsp Ghee (clarified butter)

Method

Heat ghee(OIL) in a pan. Add sooji and toast it well for a few minutes until get the aroma and it slightly turn golden. Now add the milk and let it cook until it slightly thickens. Add the elaichi powder, kesar(Saffron) milk. Notice that the kesar milk would have turned somewhat orange from the kesar. Add sugar and allow it to boil until it thickens. Transfer it to plate and rest it cool down a bit before using a cookie cutter to cut out the desired shape; in my case heart shaped for valentines day. It is simple to make and the flavor from the elaichi and kesar was just incredible. Something sweet for my sweetheart.

Cheese ice cream

Ingredient

2 eggs

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/2 cup granulated sugar, divided

5 cooking apples, peeled and cored

2 cups cottage cheese, divided

1 cup half-and-half, divided

1/2 cup apple butter, divided

Method

Chop apples into 1/4-inch dice; set aside.

In blender or food processor, combine 1 cup cottage cheese, 1/2 cup half-and-half, 1/4 cup apple butter, 1/4 cup sugar, cinnamon, cloves and one egg. Blend until smooth. Pour into a large bowl.

Repeat with remaining cottage cheese, half and half, apple butter and egg. Combine with previously pureed mixture. Stir in chopped apples. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions.

Tip

You can use Sugar free

Apple pie ice cream

Ingredent
3 tablespoons vanilla extract

1 teaspoon ground cinnamon

1 (21 ounce) can apple pie filling

4 cups whipping cream

4 eggs, beaten
4 cups milk
1/4 cup flour

1 1/4 cups granulated sugar

Method

In a large saucepan combine sugar and flour. Stir in milk. Cook and stir until slightly thickened and bubbly. Stir about 1 cup of the hot mixture into eggs. Return all to saucepan. Cook and stir 2 minutes more. Cover and chill.

Stir the whipping cream, pie filling, vanilla extract and cinnamon into the chilled mixture. Freeze in a 4 or 5 quart ice cream freezer according to manufacturer's directions.

Apple pie ice cream

Time: 35 mint


Ingredient:

* 1 frozen deep-dish piecrust

* 1/2 cup(s) chopped pecans

* 1/4 cup(s) all-purpose flour

* 1/4 cup(s) packed brown sugar

* 2 tablespoon(s) butter or margarine

* 1 large egg white

* 1/4 cup(s) granulated sugar

* 2 tablespoon(s) cornstarch

* 1/2 teaspoon(s) ground cinnamon

* 3 pound(s) Granny Smith, Golden Delicious, and/or Gala apples, each cored, peeled, and cut into 8 wedges

* 1 tablespoon(s) fresh lemon juice

Method:

1. Preheat oven to 375 degrees F. While crust is thawing at room temperature for 15 minutes, mix pecans, flour, and brown sugar in bowl. Work in butter with fingertips until mixture resembles coarse crumbs. Set aside.
2. Prick bottom and sides of crust with fork. Bake 12 to 15 minutes or until lightly golden. Immediately brush bottom and sides of hot crust with light coating of egg white. Reset oven to 425 degrees F.
3. Meanwhile, in large bowl, combine granulated sugar, cornstarch, and cinnamon. Toss in apples and lemon juice. Cover with waxed paper and microwave on High 12 minutes, stirring halfway through. Spoon filling into crust. Sprinkle pecan topping over filling.
4. Bake pie 10 to 12 minutes or until topping is golden. Cool on wire rack. Serve with vanilla ice cream if desired.

Peach Ice Cream

Amaretto Peach Ice Cream

Ingredient:

1 1/2 pounds peaches, peeled, pitted, sliced

1 cup granulated sugar (use also sugar free )

2 tablespoons fresh lemon juice

1 cup crumbled amaretti cookies

3 tablespoons Amaretto

6 large egg yolks

2 teaspoons vanilla extract

2 cups well-chilled heavy cream

Method:


In a bowl toss peaches with 1/4 cup sugar and lemon juice and let mixture stand 30 minutes. Drain mixture and puree peaches in a food processor.

In heavy saucepan combine remaining 3/4 cup sugar with 1/4 cup water, bring mixture to a boil over moderate heat, washing down the sides of pan with a pastry brush dipped in cold water, and simmer the syrup until it is a pale golden caramel. Add 1/2 cup boiling water carefully (mixture will bubble vigorously) and simmer mixture, stirring, until caramel is dissolved.

In a small bowl sprinkle the cookies with Amaretto and let stand for 5 minutes.

In a large bowl with electric mixer beat egg yolks until they are thick and pale, add syrup in a stream, beating, and beat mixture until cool. Stir in vanilla extract, peach puree, cookie mixture and cream. Freeze the mixture in an ice cream maker according to the manufacturer's directions.

Almond Ice Cream

Ingredient

1/4 cup blanched almonds

2 cups whole milk

3/4 cup heavy cream

3 egg yolks

1/2 cup superfine sugar

1 teaspoon kirsch or (You may use kind of flavor)

Tip

You can use a sugar free also

Method


Pound the almond into paste. Add milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture to a boil. Remove from heat.

In a bowl, mix egg yolks, sugar and kirsch for 5 minutes. Add almond milk and mix well with wooden spoon. Heat the mixture over low heat for 5 minutes without letting it boil. Stir continuously. Then allow it to cool. Strain through a sieve into ice cream maker and freeze until the ice cream is thoroughly firm.

Bread Halwa (Sweet dish)

Ingredients:

3/4 cup - 1 cup ghee (clarified butter)

1 loaf bread

6-8 cardamoms (elachi)

2 tbsps almonds (badam)

2 tbsps cashewnuts

1 lt milk (low fat)

1 ¼ cup sugar (increase or decrease as per your taste)

Methord:

Tear the bread into bit sized pieces. Heat three fourth cup of ghee in a cooking vessel and add the bread pieces and fry them till they turn a golden brown.Grind elachi, almonds and cashewnuts (leave a few toasted almonds and cashewnuts aside for garnish) to a fine paste.Meanwhile boil the milk, add sugar and keep stirring it till it blends into the milk. Add the fried bread pieces and the remaining ghee to this mixture.Let it simmer till the bread pieces turn soft and cook in the milk mixture. Combine the nuts paste. Garnish with the toasted almonds and cashewnuts.

Serve warm or refrigerate until chilled and serve. It tastes good both warm and cold.

Badam Kheer ( Almond puding )

Ingredients:

25 almonds (badam)

1 litre milk

1/4 cup water

1/2 cup sugar

4-5 crushed green cardamoms

10-15 strands saffron soaked in warm milk

Method:

Soak almonds in hot water for 15 minutes and peel the skin and grind the almonds to a paste adding half a cup of water.
Bring the milk to a boil in a heavy bottomed vessel and add the sugar and almond paste and then on low heat keep stirring once in while till the milk is reduced to 3/4 th of its quantity. Ensure that you stir so that it doesnt burn.
Add the cardamom pwd and stir well.Turn off heat.
Soak saffron strands in some warm milk and stir it well and add it to the kheer(pudding).
Garnish with silvered almonds and serve chilled.

Note: Badam Kheer, which is one of my family’s favorite drink, can be made to a thicker consistency by boiling the milk till it is reduced to half its original quantity like payasam. I prefer to make it to a drinking consistency by boiling the milk to 3/4th of its original quantity. You can use low fat milk or half and half. The sugar quantity can be adjusted to your choice. It can also be served warm.

Veg biryani

Veg biryani ( vegetarian rice)

Ingredient

1 1/2 c uncooked long grain rice

3 pinches of saffron

2 onions sliced

12 cashew nuts broken into halves

2 tbsp raisins

3 tomatoes finely chopped

1/4 c yogurt

1 1/2 c mixed boiled vegetables (capsicum, cauliflower, carrots, potatoes,
green peas)

1 tbsp chopped coriander

3 tbsp chopped mint leaves

a little milk

4 tbsp ghee

2 tbsp butter

salt to taste

To be ground in to a paste:

6 cloves garlic

1 inch piece ginger

3 cardamoms

4 green chillies

3 cloves

1 tbsp poppy seeds

2 sticks cinnamon

1 tbsp coriander powder

1/2 tsp turmeric powder

1/2 tsp chili powder

2 onions

Method:


Boil the rice in salted water. Each grain of the cooked rice should be separate. Drain and cool. Soak saffron in little hot milk and rub until it dissolves. Heat the ghee and fry the onions until brown and crisp. Remove the onions and in the same ghee, add the cashewnuts and raisins and fry for a few seconds. Remove and keep aside for garnish.

In the same ghee, add the ground paste and fry for 3 to 4 minutes. Add the tomatoes and fry again for 2 to 3 minutes. Add the yoghurt and fry till liquid evaporates a bit. Add the boiled vegetables, mint, coriander and cook for a while.

Grease a baking dish. Spread half the vegetables on it. Layer half the rice on it. Sprinkle, half the saffron liquid, half the onions, half the fried nuts. Repeat with the remaining vegetables, rice, saffron and nuts. Dot with butter. Cover and bake in a hot oven at 200C for about 15 minutes. Alternatively, layer in a pan with a very tight lid and keep on a very slow flame for 10 minutes. Serve hot with raita.

Custard (Banana Custard)

Banana Custard

Ingredient

10 cups milk

1 t. banana essence

6 T. custard powder

1/2 cup water

10 T. sugar

Method


Pour the milk into a pan, add the sugar and bring to a boil. Mix the custard with the water and add the banana essence. Pour the custard into the boiling milk, stirring constantly; let it simmer for ten minutes. Remove from heat, pour into serving dish and leave to cool. Place in the refrigerator until cool. Decorate with fruit. Serve chilled.

Gajar Ka Halwa

Ingredients:

Grated carrot 1 kg

Milk 1 liter

Whole dried milk (mawa) 200 grams

Sugar 2 cups

Ghee 2 tbsp.

Dry fruits (sliced almond and cashew nuts, raisin ) 1/2 cup

Cardamom powder 1/2 tsp.

Method:
	Put milk and grated carrots in a heavy base kadhai / deep saucepan and bring it to boil. Cook over medium heat until all the milk gets dried up. You should stir the mixture occasionally to prevent any sticking.
	Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for 5-7 minutes.
	Add ghee and mawa. Stir well and fry on low heat until ghee starts separating.
	Decorate with remaining dry fruits and serve hot. (Optional- decorate with silver leaf)
	Add lemon juice and paneer pieces. Mix well so that all the paneer(cheese) pieces gets properly coated with sugar. Allow it to cool.

Ladyfinger with Tomatoes

Time : 30 mints


Ingredient

1-1/2 pounds fresh (or frozen) tender Ladyfingure

6 Tbs. olive oil

4 cloves garlic, peeled and minced

2 medium-sized onions, peeled and cut into 3/4-inch dice

2 medium-sized tomatoes, peeled and coarsely chopped

1 t. ground coriander

1-1/2 t. salt, or to taste

1/8 t. freshly ground black pepper

1 Tbs. lemon juice

Methord


Wash the ladyfinger and trim it. (To trim the ladyfinger, cut off a small section at the tip. The stem end looks prettiest if trimmed in a conical shape.)

Heat the oil in a 10- to 12- inch skillet over a medium flame. Put in the garlic and onions. Stir and fry until onions turn translucent, turning the heat down if necessary. Put in the ladyfinger. Stir and fry for another minute. Now put in all the remaining ingredients plus 1/2 cup water and bring to a simmer. Cover, turn heat to low, and cook gently for 15 to 20 minutes or until ladyfinger is tender. (Larger pods will take a bit longer to cook through.)

Serve either hot or cold.

Banana Loaf

Ingredent

3 oz. butter

8 oz. self-raising flour

3 egg yolks

few drops banana essence

3 oz. soft brown sugar

1 gill milk

3 egg whites

3 large bananas

Methord

Cream the butter and sugar, beat egg yolks for 5 minutes and add to the butter mixture. Add milk and then the flour. Stir well and add the bananas, mashed and banana essence. Beat egg whites stiffly and fold in.

Bake at 350° F. - Regulo 3, for 1 hour and serve cold, sliced and spread with a little butter.

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