BADAM DOODH

Ingredients:

Almonds, blanched and roughly chopped 1/4 cup
Milk 4 cups
Green cardamom powder a pinch
Nutmeg powder a pinch
Honey 3-4 tablespoons
Silver warq 1-2 leaves

Method:

1 Heat milk in a thick-bottomed vessel and bring to a boil. Reduce heat,
add chopped almonds and simmer on low heat for fifteen to twenty minutes.
2 Add green cardamom powder and nutmeg powder and continue to boil for another two minutes.
3 Remove from heat, add honey and stir. Serve warm in individual earthenware glasses,
garnished with silver varq.

Red Velvet Cupcakes

Ingredients
3 eggs
3/4 cup butter
3 cups all-purpose flour
2 tsp. unsweetened cocoa powder
2-1/4 cups sugar
1-1/2 tsp. vanilla
1 1-oz. bottle red food coloring (2 Tbsp.)
1-1/2 cups buttermilk
1-1/2 tsp. baking soda
1-1/2 tsp. vinegar
Small chocolate heart-shaped cookies (optional)
Powdered sugar (optional)

Method:

Directions

1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.

2. In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.

3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

4. Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar. Makes 28 servings.

Nutrition Facts:

Calories 172,Total Fat (g) 6,Saturated Fat (g) 3,Monounsaturated Fat (g) 2,Polyunsaturated Fat (g) 0,Cholesterol (mg) 36,Sodium (mg) 124,Carbohydrate (g) 28,Total Sugar (g) 17,Fiber (g) 0,Protein (g) 3,Vitamin C (DV%) 0,Calcium (DV%) 2,Iron (DV%) 4,Percent Daily Values are based on a 2,000 calorie diet

Chinta Chiguru Pappu Recipe

Ingredients:
1 cup chinta chiguru (tender tamarind leaves)- remove the leaves from the stalks
1/2 cup split yellow moong dal (pesara pappu) OR tur dal/red gram lentil/kandi pappu
1 small onion finely chopped
4-5 green chillis (slit length-wise) adjust to suit your spice level
pinch of turmeric pwd
salt to taste

Tempering/Seasoning/Poppu/Tadka:
1 tsp oil
3/4 tsp mustard seeds
¾ tsp cumin seeds
5-6 garlic pods or pinch of asafoetida
2-3 dry red chillis ,de-seed and tear into two
10-12 curry leaves

METHOD:
Wash the split yellow moong dal. Add 1 1/2 cups of water, turmeric, onion and green chillis to the washed dal and let it cook till half done, i.e the dal should be half cooked.crush the tender tamarind leaves with your hand and add to the half cooked dal. Cover and cook on low heat till the leaves and dal are fully cooked and soft.oil in a pan. Add mustard seeds and let them splutter, add the cumin seeds, dry red chillis, garlic, curry leaves and fry for a few seconds till you find the flavor of the spices fill your kitchen.this tempering and salt to the cooked dal-tender leaves mixture, combine and cook for a minute. Turn off heat and leave covered for a few minutes before serving.with hot steamed rice, ghee, pickle of choice and papad or vadiyaalu.

ULAVA CHARU

Ingredients:

Black ulavalu - 250 g
Tamarind - lemon size
Green chilies - 3
1 bunch curry leaves
Red chilies - 2
Cumin seeds - 1 tsp
Mustard seeds
2 tbsp oil Salt to taste

Method:

1. Wash ulavalu well and soak in water for 6 hours. Pressure cook them for 30-40 minutes. Separate the water from the seeds and keep aside.
2. Heat oil in a pan, fry red chilies, mustard and cumin seeds, curry leaves for 1 minute and add tamarind water.
3. Then add the boiled water, salt, green chilies and boil for 15-20 minutes.
4. Now blend the boiled ulavalu to a fine paste and add to the tamarind water. Mix well and cook until a thick gravy is formed.
5. Remove from heat and serve with rice.

Gutti Dondakaayi

Ingredients:
1/4 kg fresh tender dondakaayalu (gherkins,tondli,kunthroo)
4 dry whole red chillis
1/2 cup roasted channa dal(dalia,putanalla pappu)
1 tsp cumin seeds
7-8 garlic flakes,peeled
salt
oil for frying
10-12 curry leaves

METHOD:
Clean the gherkins and make a vertical slit on one side length wise..i.e each gherkin should be intact and not cut into two pieces.
Heat oil for deep frying the slit gherkins.Deep fry the gherkins till slightly brown and cooked.Remove on absorbent paper and cool.
In the same oil add curry leaves and fry for one minute.Remove and cool.
Dry roast cumin seeds and red chillis.Cool.Now blend to a fine powder cumin seeds,red chillis,roasted channa dal and garlic.
Stuff this powder in the fried gherkin slits.
Heat 1 tbsp oil in a skillet and add the stuffed gherkins and fry on medium heat for 2 minutes, stirring till well blended.
Remove onto a dish and garnish with fried curry leaves.
Serve with rice.
Here in Andhra we use dondakai a lot in our cooking.You can also use the same method for cooking stuffed brinjals.

capsicum potato fry

Ingredients:
3 capsicums – chopped
2 big potatoes- peeled and cubed
1 tsp cumin seeds (jeelakara, jeera)
10 whole pepper corns
1 cardamom (elaichi, elakayyi)
1” cinnamon stick (dalchini, dalchina chekka)
1 clove (lavanga)
oil & salt to taste
pinch of garam masala (optional)
1/4 tsp black pepper powder
10-15 leaves curry leaves

METHOD:
Heat 2 tbsp oil in a pan. Add cumin seeds and let them splutter. Add the whole spices and curry leaves and fry for a few seconds. Now add the potatoes and salt and let them cook with lid on medium heat till half cooked. Now add the capsicums and cook with lid on medium heat till completely cooked. Add pepper powder and pinch of garam masala and mix well . Turn of heat and serve hot with chappati / rice.

Corn Bhel

Ingredients:
3 tbsps of sev
2 tbsp of crushed roasted peanuts
1 boiled potato diced into small cubes
¼ cup of boiled chick peas (kabuli channa)- optional
small cup of boiled corn kernel
1 small onion chopped finely
1 green chilli finely chopped
1 small tomato de-seeded and chopped finely
2 tbsp chopped fresh coriander leaves
big pinch of chaat masala pwd(optional)
¼ tsp red chilli pwd
½ tbsp lemon juice
salt to taste

METHOD:

Combine all the ingredients and just before serving drizzle with tamarind chutney.The above ingredients would make 2 portions and is a meal by itself.If sev (gram flour based crispy savoury)isn't available,dont worry,as it tastes great even without it.
Tamarind Date Chutney is a brown color,sweet and sour flavored dipping sauce made with tamarind pulp and pureed dates.It is generally used as a stir in with chaats or salads or drizzled over deep fried savoury snacks.

Tamarind Chutney:

Ingredients:
1 cup tamarind pulp
½ cup fresh dates pureed
3/4 cup grated jaggery or brown Sugar
1/2 tsp red chilli pwd
1 tsp cumin pwd
1 tsp saunf pwd (aniseed)
1 tsp salt
1/2 tsp jeera powder
2 cups water

METHOD:
Add the tamarind pulp, chopped dates,grated jaggery and water to a pan and cook on a medium flame stirring once in a while and once the dates and tamarind turn soft turn off heat and allow the mixture to cool.Grind to a smooth paste.
Heat this ground sauce in a vessel on medium flame and cook it for 2-3 minutes.Add the spices and mix well.Bring to a boil and turn off heat.Cool and serve.

Note: This chutney should have more of a sweeter flavour and less sour.So check the taste before turning off the heat and if you find that its more sour,add some more grated jaggery.This sauce can be stored in the refrigerator for a few weeks.

gongura Pachadi

Ingredients:
4 big bunches fresh gongura leaves (red sorrel)
7-8 whole dry red chillis(de-seeded)
1 tsp methi seeds (fenugreek)
7-8 green chillis(less spice ones)
1 tbsp minapppapu (black gram dal)
1 tbsp senaga pappu (bengal gram dal)
1 tbsp coriander seeds
12-15 cloves garlic (peeled and lightly crushed)
4 tbsps oil
salt to taste

Tempering:
3 tbsp oil (yes,its 3 tbsps as its a pickle)
1 tsp mustard seeds
2 whole dry red chillis
10 curry leaves

METHOD:
Eperate the gongura leaves from the stalks and leave them in an open cool and dry place for 2 days so that the leaves wither.After 2 days wash the leaves.Spread over kitchen towel.
Heat 2-3 tbsp oil in a thick bottomed vessel.Add the leaves and fry them till rawness disappears and it becomes soft.Remove and cool.The fried leaves should look like shown in the picture.
In the same vessel add 1 tbsp oil and add methi seeds and fry till light brown and then add coriander seeds,urad dal(black gram),channa dal (bengal gram lentil) and dry red chillis and fry stirring constantly till light brown.Add the slit green chillis and fry for 2 minutes.Remove from fire and cool.
Grind these above ingredients with salt.Now add crushed garlic and the fried gongura leaves and grind very coarsely.It should not be soft.
Now heat 3 tbsps of oil in a pan and add the mustard seeds and let them splutter.Now add the whole dry chillis and curry leaves and fry for 20 seconds.Remove from fire and add to the ground gongura pachadi along with the oil.This pachadi does require a wee bit more oil like most pickles.
This particular pickle can be stored in the refrigerator upto 3-4 weeks and goes well with hot steamed rice and a liberal dose of ghee and sliced raw onions.

Note: Use the red stemmed variety of leaves which is more sour than the white stemmed.If you are using the leaves of the white stemmed variety,you can add approx 1-2 tbsp tamarind extract while grinding the ingredients.

Bangaala dumpa Paalakura

Ingredients:
4 potatoes boiled,peeled and cubed
3 medium onions sliced finely
3 green chillis slit length wise
1 big bunch of spinach leaves (palak,paala kura)tear into big pieces
1 tsp cumin seeds
5 garlic flakes chopped
10 curry leaves
1 tsp red chilli pwd
1 tsp coriander pwd
1/3 tsp cumin pwd
1/4 tsp garam masala pwd
salt
oil

METHOD:
Boil 2 cups of water and add spinch,onions and green chillis.Let it cook for 7-8 minutes.Cool and make a paste of it.
Heat 1 tbsp oil in a cooking dish.Add cumin seeds and let them splutter.
Now add the garlic and curry leaves and fry for 20 seconds.
Now add the spinach paste,chilli pwd,cumin pwd,coriander pwd and salt.Mix well.
Let this cook well till oil seperates.Keep stirring once in a while during the cooking process.
Now add the boiled cubed potatoes and mix well.Add one cup water and cover and cook till you get the desired gravy consistency.Adjust salt.
Add garam masala and garnish with coriander leaves.

Arati Kaaya Masala Vepudu

Ingredients:
2 raw plantains, peeled, sliced into thick rounds
2 tbsp fresh grated coconut
3 medium onion peeled, sliced into thick rounds
2 green chillies slit length wise
1 tsp red chilli pwd
3/4 tsp coriander pwd
1/2 tsp cumin pwd
1/2 tsp fennel seeds pwd(saunf)
1/4 tsp garam masala pwd
1/2 tsp mustard seeds
1/2 tsp cumin seeds
10 curry leaves
2 tbsps oil
salt
1/2 cup water

METHOD:
Take a wide plate and combine all the dry masalas except garam masala and saunf pwd with sliced onions and plaintains.
Heat a cooking vessel and add oil.Add mustard seeds and let them splutter.Now add the cumin seeds and curry leaves.Fry for 10 seconds.
Add slit green chillis and add the plaintains which have been combined with the masalas.Add grated coconut.Combine well.Sprinkle 1/2 cup of water and cover and cook.Let the plaintains cook in the steam.Once in a while stir.Add the garam masala pwd ,saunf pwd and adjust salt towards the end of the cooking.Once the plaintains are cooked till soft remove from heat and serve with hot rice.

Carrot Perugu Pachadi

Ingredients:

3/4 cup grated carrot
1/2 tsp grated fresh ginger root
1 chopped small onion
1 cup fresh plain yogurt
1 chopped green chilli or large pinch fresh ground black pepper
1 tbsp ghee (clarified butter)
1/2 tsp cumin seeds
1/2 tsp mustard seeds
pinch of asafoetida (hing)
10 curry leaves
salt to taste
1 tbsp chopped fresh coriander leaves (cilantro)
1 tbsp grated coconut (optional)

Whip the yogurt until smooth.Keep aside.
Grate carrot.Keep aside.
Heat ghee in a skillet.Add mustard seeds and let them splutter.
Now add cumin seeds,asafoetida,curry leaves.Fry for 10 seconds.
Now add the chopped green chillis,grated ginger and onions.Fry for 2-3 minutes.
Add turmeric powder and grated carrot,coconut and fry for 4-5 minutes.
Stir constantly so that it doesnt burn.
Remove from fire and cool.

10 Minute Chicken Curry

Ingredients:

For the Chicken Curry:
3 tbsp olive oil
1 medium onion, peeled and sliced
400g / 14oz chicken fillets, skinned and chopped
2 cloves garlic, crushed or chopped
1 green chilli, seeded and chopped
¼ tsp salt
¼ tsp turmeric
½ tsp ground cumin
¼ tsp ground coriander
1 tsp tomato puree
¼ tsp garam masala or 1 tsp curry paste
2 tbsp double cream

For the Spicy Salad:
1 tbsp olive oil
¼ tsp ground black pepper
½ green chilli, seeded and very finely chopped (optional)
Pinch of salt (optional)
½ tsp runny honey
1 tbsp balsamic or cider or wine or malt vinegar
1 packet mixed green salad leaves a creamier texture.

Preparation:
Heat the oil in a frying pan, then put in the onion and fry for 1 minute. Add the chicken and continue to fry for 5-6 minutes. Stir in the garlic and chilli and continue to fry, stirring from time to time. While the mixture is browning, make up the salad dressing. Take an empty jar with a lid and put in the olive oil, black pepper, chilli, salt, honey and vinegar. Screw on the lid and shake. Now add the salt, turmeric, cumin and coriander to the chicken mixture.

Stir well and continue to fry. Add the tomato puree and garam masala or curry paste, then fold in the cream. Put the salad leaves into a bowl, shake the dressing again, then pour it over the salad leaves and toss. Serve the chicken beside a pile of salad, or push everything into pitta bread pockets.

Tip: Use ¼ teaspoon of chilli powder instead of the green chillies.

Aloo Pakoras

Ingredients:
Serves 2-4

Vegetable oil, for deep frying

2 medium sized potato, peeled and coarsely grated

1 green chilli, finely chopped

¼ tsp coriander seeds

¼ tsp cumin seeds

50g/2 oz gram (chickpea) flour

¼ - ½ tsp salt

Preparation:

Heat the oil in a deep saucepan or a deep-fat fryer.In a bowl, mix the rest of the ingredients with 2 tbsp of water to make a stiff, thick batter. If it seems too runny, add some more flour.The temperature of the oil is important. To check whether it is hot enough, add a tablespoon from the pan to the pakora mixture. If it sizzles, the oil is ready. Slowly place teaspoon-size drops of the mixture into the oil, 5-6 at a time, depending on the size of the pan. They take about a minute to cook and should turn golden. When they have cooled they will be crunchy. Take them out of the oil and place them on a plate covered with kitchen paper. Taste one before you fry the whole batch, and adjust the seasoning if necessary. Serve hot with a chutney or tomato ketchup.

Indian Omelette

Ingredients:

Serves 2
2 medium eggs
½ onion, peeled and finely chopped
1 green chilli, seeded and finely chopped
1 tbsp fresh coriander, finely chopped
Pinch of salt
Pinch of black pepper
1 tbsp vegetable or sunflower oil
1 fresh tomato, finely chopped, for garnish

Preparation:

Whisk together all of the ingredients except the oil and the tomato in a bowl with a fork. Heat the oil in a frying pan. Carefully pour the omelette mixture into the pan and cook for 30-45 seconds, then flip over the omelette and cook on the other side. Serve scattered with the chopped tomato, and with some bread or toast.

Cucumber salad

Cucumber salad

1 medium telegraph cucumber
2 spring onions
1 medium red onion, finely chopped
2 tablespoons chopped coriander
salad leaves
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon light olive oil
1/2 teaspoon chilli flakes

Peel the cucumber. Halve lengthwise and remove the seeds. Cut into chunks about 1cm thick.

Chop the spring onions diagonally into 1cm lengths. Place with the finely chopped red onion and cucumber in a bowl. Whisk together the fish sauce, lime juice, oil and chilli flakes and pour over the vegetables. Toss well to mix.

Line a serving dish with the salad greens then tip on the cucumber salad and sprinkle over the coriander.

Strawberry Heart Cake Recipe

Ingredients:
4 Eggs
1/2 cup Cold Water
1/3 cup Vegetable Oil
1/2 cup Butter (softened)
3 tbsp All-Purpose Flour
3 ounces Strawberry Gelatin
5 cups Confectioners' Sugar
Red-Hot Candies (optional)
18.25 ounces White Cake Mix
10 ounces Frozen Sweetened Strawberries (thawed)

How to make Strawberry Heart Cake:
Take a mixing bowl and add cake mix, gelatin and flour to it. Add oil and eggs to it and mix properly.
Set aside 1/2 cup of syrup for frosting.
Drain strawberries; add berries and water to the egg mixture batter and mix properly.
Now place the batter evenly in the two waxed paper lined 8 inches baking pans, one square and one round.
Bake the cake for 30 to 35 minutes in the square shaped baking pan and for about 35 to 40 minutes in the round shaped baking pan at 350 degrees Fahrenheit.
Allow them to cool for about 10 minutes.
Transfer to the wire racks and let the cakes to cool completely.
Take a small mixing bowl; add butter and 1/2 cup of reserved syrup to it.
Combine sugar with it and beat for about 2 minutes, till the mixture is light and soft.
Place the square cake on a 20 x 15 inches covered board and rotate the cake so that it seems to be a diamond.
Now make two semi-circles from the circle cake.
Set the semi-circles on the top two sides of the diamond to create a heart shape.
Decorate the cake with butter-syrup mixture as well as with red-hots candies if desired.

Pineapple Whip Recipe

Ingredients:
300 ml Canned pineapple juice
600 ml Pineapple jelly packet
140 ml Water
Sugar

How to make Pineapple Whip:
Dissolve the jelly in 140 ml water.
Stir it in the remaining water and pineapple juice.
Add sugar if needed.
When it becomes cool, whisk until a thick froth is formed.
When there is a trail formation in the froth, put it quickly into a glass dish.
Pineapple Whip is ready.

Peanut Butter Marshmallow Squares Recipe

Ingredients:
1 Cup peanut butter
3-1/2 Ounces miniature marshmallows
1/2 Cup butter
1 pkg Butterscotch chips
1 Cup flaked coconut
1 Cup chopped walnuts

How to make Peanut Butter Marshmallow Squares:
In a double boiler, pour water halfway to top and bring it to boil.
Minimize the heat to a boil. In the top of double boiler, melt butterscotch chips, butter, and peanut butter and then remove from the flame.
Stir in walnuts, coconut and marshmallows.
Mix the mixture in a buttered pan. Cool it and cut into squares. If desired store in refrigerator.

Orange Jelly Recipe

Ingredients:
1-1/2 tbsp Gelatin
1/4 cup Cold Water
1/2 cup Boiling Water
1/2 cup Sugar
1/4 tsp Salt
6 tbsp Lemon Juice
1-1/2 tsp Grated Orange Rind(optional)
1-1/2 cups Orange Juice
Cream or Custard sauce

How to make Orange Jelly:
Take gelatin and soak it cold water for 20 minutes.
Now dissolve it in the boiling water.
Add sugar and salt and stir until dissolved.
Add lemon juice, orange rind, and orange juice.
Pour the jelly into a wet mold, refrigerate until it becomes firm.
Unmold it and serve it with Cream or Custard Sauce.

Heart Shaped Cake Recipe

Ingredients:
For Cake
18.25 ounces White Cake Mix
3 ounces Red Jell-O Powder (Strawberry, Raspberry, or Cherry flavor)
1 cup Milk
3 Eggs
2 tsp Vanilla Extract
1/2 cup Butter (melted)
3 cups Buttercream Frosting

For Buttercream Frosting
1/2 cup Butter (softened)
4 tbsp Milk
3 - 3/4 cup Confectioner's Sugar (sifted)
2 tsp Vanilla Extract
Liquid Food Coloring (optional)

How to make Heart Shaped Cake:
For Buttercream Frosting
Take a big bowl and beat butter in it with an electric mixer for 30 seconds. Keep the speed low.
Combine sugar, milk, and vanilla with it and now beat for one minute on low speed.
Now raise the speed of the mixer to medium and keep beating for another one minute till frosting is fluffy.
Now add food color to it. Just put few drops at a time.
Keep beating till the desired shade is reached.
If frosting is thin, add more confectioners' sugar and if it is thick, add milk.

For Cake
Preheat the oven to 350 degrees Fahrenheit.
Grease a 9 inches round cake pan and one 9 inches square cake pan properly. Dust uniformly with flour, keep it aside.
Take a big mixing bowl and add cake mix, Jell-O powder, milk, butter, eggs, and vanilla.
Now beat for one minute with an electric mixer, keeping the speed low.
Raise the speed of the mixer to medium and keep on beating for about two minutes, till the batter is soft and properly blended.
Now place the batter evenly in the two prepared pans.
Bake in the preheated oven for 25 to 30 minutes, till the light brown color is reached as well as a toothpick placed in the center of the cake comes out clean. Allow the cakes to cool on wire racks for about 10 minutes.
To make a heart shaped cake, rotate the square cake so that it seems to be a diamond.
Now make two semi-circles from the circle cake.
Set the semi-circles on the top two sides of the diamond to create a heart shape.
Use buttercream frosting and decorate the cake.

Eggless Cake Recipe

Ingredients:
1 Cup grated mixed fruits / 1 Cup mashed banana with little lime juice
1 Cup water
1 Cup sugar
2 Cups self-rising flour
1/4 Cup milk
125 gms Butter
1 tsp Soda bicarbonate
Vanilla essence

How to make Eggless Cake:
Heat water, sugar and butter together till the butter melts.
Let the above mixture cool completely.
Add soda bicarbonate to mixture.
Mix flour, fruit and milk in a bowl.
Mix both the mixtures.
Add Vanilla essence according to the amount of cake.
Pour the whole batter into a greased pan.
Bake it at 180 C for one hour.
Eggless cake is ready.

Choco Roll Recipe

Ingredients:
1 Tin Condensed Milk
1/2 cup Cocoa Powder
1-1/2 cups Grated Coconut
3/4 cups Crushed Nuts
1 cup Crushed Marie Biscuits

How to make Choco Roll:
Mix together all the ingredients in a pan.
Heat it on medium heat ,stirring frequently.
When it starts thickening and comes in a lump, turn off the heat.
Make cylindrical shaped rolls out of the mixture.
Wrap each roll carefully in cling film.
Keep the wrapped rolls in refrigerator for about an hour.
After the due time, take the rolls out of the fridge. Remove the cling film from them and cut each roll into slices.
Choco Roll is ready to serve.

Yellow Cake Recipe

Ingredients:
3-3/4 Cups all-purpose flour
2-1/2 Cups buttermilk
1 Cup butter
2-1/2 Cups white sugar
1-1/2 tsp Vanilla extract
2-1/4 tsp Baking powder
2 -1/2 tsp Baking soda
3 Eggs

How to make Yellow Cake:
Preheat oven to 350 degrees F.
Grease and flour the two 9x13 inches pans.
Mix the flour, baking powder and baking soda, keep aside.
Take a big bowl, cream together the butter and sugar till light and fluffy.
Beat in the eggs one at a time and then stir in vanilla.
Beat in the flour mixture alternately with the buttermilk, mixing just till incorporated. Now pour the batter into prepared pans.
Bake in the preheated oven for about 35 to 40 minutes or till a toothpick inserted into the middle of the cake comes out clean.
Cool the yellow cake.

Vanilla Cake Recipe

Ingredients:
1 Cup sugar
6 Eggs
Vanilla extract
1-1/2 Cup cake flour
2-1/2 tsp Baking powder
1/4 tsp White vinegar
1/4 tsp Salt
1/3 Cup oil
1/3 Cup milk

How to make Vanilla Cake:
Mix the cake flour, baking powder and salt in a bowl.
Then, mix the egg yolk, 1/2 cup sugar, Vanilla extract and milk in other bowl.
Add oil to the mixture of egg yoke, sugar, Vanilla extract and milk and mix well.
Mix the mixtures of both bowls.
Mix the egg white, remaining sugar and vinegar separately till it becomes fluffy.
Add the mixture to the previous one and mix them well.
Preheat the oven at 375 degrees.
Bake the mixture for 25 minutes in preheated oven.
Vanilla Cake is ready.

Strawberry Cake Recipe

Ingredients:
1 Package(2-layer size) white cake mix
1 Package (3 ounces) strawberry-flavored gelatin powder
4 Eggs, lightly beaten
1 Cup vegetable oil
3/4 Cup mashed strawberries
Strawberry Icing
1/2 Cup butter
1 Pound confectioners' sugar
1/4 Cup water

How to make Strawberry Cake:
Take the cake mix and gelatin powder in a big bowl.
Beat in oil, eggs, water and strawberries.
Pour the mixture into greased and floured cake pans.
Bake it for 30 minutes at 350 F.
Stop baking when a toothpick inserted comes out clean.
Beat the butter and confectioner’s sugar together for icing.
Spread Strawberries between cake layers and frost top and sides.
Cool and frost with Strawberry icing.
Strawberry Cake is ready.

Pumpkin Bites Recipe

Ingredients:
1 Cup canned pure pumpkin
2 Cups all-purpose flour
1/2 tsp Allspice
1/4 Cup melted butter
1 Cup packed brown sugar
1 Egg
1 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1 tsp Cinnamon
1/2 tsp Ginger
1 Egg white
1 tsp Vanilla

How to make Pumpkin Bites:
In a bowl, add baking powder, baking soda, flour, cinnamon, ginger, salt and allspice.
Taking another large bowl, beat sugar, egg, butter and vanilla, egg white and pumpkin.
Stir baking powder, baking soda, flour, cinnamon, ginger, salt and allspice mixture into wet ingredients until just blended.
Drop spoonfuls of dough an inch. Then bake it for 15 minutes. Then remove it from cookie sheet to a cooling rack and serve.

Pastry Apple Bars Recipe

Ingredients:
10 Apples (peeled, cored and sliced)
2-1/2 cups All-Purpose Flour
1 tsp Salt
1 cup Butter
1 Egg Yolk
2/3 cup Cold Water
1 cup Cornflakes Cereal
3/4 cup White Sugar
2 tsp Ground Cinnamon
1/2 cup Confectioners' Sugar

How to make Pastry Apple Bars:
Preheat the oven to 375 degrees F.
In a large bowl, combine flour and salt.
Cut in the butter until the mixture resembles coarse crumbs.
In a cup, beat egg yolk, stir the cold water into the yolk.
Gradually stir the egg mixture into the flour mixture until dough can be packed into a ball.
On a clean dry surface, roll out 1/2 of the dough large enough to cover the bottom and sides of a 9x13 inch pan.
Lay the dough in the pan and place the cornflakes over the dough in the pan.
Arrange apple slices over the top of the corn flake layer.
Sprinkle the sugar and cinnamon over the apples.
Roll out the second half of the dough to cover the entire pan.
Lay over the filling and pinch the edges of the two crusts together.
Beat the egg white until foamy, and brush onto the top crust.
Bake for 45 to 50 minutes in the preheated oven, until golden brown.

Heart Shaped Cookies Recipe

Ingredients:
2 Eggs
1/3 cup Milk
1 -1/4 cups Sugar
1/2 cup Butter (softened)
1/4 cup Shortening
3 cups All-Purpose Flour
1/2 tsp Salt
1 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Fresh Lemon Juice
1 tsp Grated Lemon Rind
Green and Orange Liquid food Colors

How to make Heart Shaped Cookies:
Beat butter and shortening with an electric mixer on medium speed till soft. Combine sugar with it and mix well.
Add eggs and milk and keep beating till blended properly.
Take a bowl and combine flour baking powder, baking soda and salt properly.
Add this with butter mixture and beat at low speed till well blended.
Add lemon rind and juice.
Fragment the dough into 4 equal parts and wrap each portion in plastic wrap.
Allow to cool for about 2 to 6 hours.
Roll a dough part on a lightly floured surface to a 1/4 inch thickness.
Cut it with a 3 inch heart-shaped cookie cutter and keep on lightly greased baking sheets.
Repeat the method for other dough parts.
Now bake them at 350 degrees Fahrenheit for about 8 to 9 minutes till light brown colour reached on bottoms.
Allow them to cool on baking sheets for about 2 minutes.
Transfer to wire racks and let them cool for 20 minutes.
Put green food color on 1/4 cup Icing and spread it on tops of cookies.
Put orange food color on reserved 1/4 cup Icing and put that into a zip-top plastic bag. Pierce 1 corner of the bag to make a small hole and pipe dots on cookies.
Heart Shaped Cookies are ready to serve.

Fast Food Biscuits Recipe

Ingredients:
1/3 cup Buttermilk
2 cups Baking Mix
2 tbsp Butter
1/4 cup Lemon flavored Carbonated Beverage
How to make Fast Food Biscuits:
Preheat oven to 450 degrees F and grease it with a baking sheet.
Mix buttermilk and soda into a bowl and stir in baking mixing until dough pulls together.
Now knead the dough until smooth.
Then flatten the dough and cut it into 6 rounds.
Put the biscuits on pan and smear with melted butter.
Now bake in the oven until it turns golden brown.
Allow it to cool for 10 minutes before serving.

Chocolate Mousse Pie Recipe

Ingredients:
1 Milk –Chocolate bar with almonds
1-1/2 cup Marshmallows
1/2 cup Milk
2 cup Heavy Whipping Cream (whipped)
A 9 inch Baked Pastry Shell
How to make Chocolate Mousse Pie:

Take a heavy saucepan, pour milk and heat it over low flame.
Add the candy bar and marshmallows and cook until the chocolate is melted.
Stir constantly until the mixture is smooth.
Put off the flame, allow to cool.
Fold in whipped cream; pour into crust.
Refrigerate for at least 3 hours.
Chocolate Mousse Pie is ready to serve.

Chocolate Bread Recipe

Ingredients:
8 Ounces chocolate chips
2 pkg Dry yeast
1 1/2 Cups flour
2 tbsp Honey
3 tbsp Butter
1 Egg
1 Cup water warm
1 Cup water lukewarm
4 Cups flour

How to make Chocolate Bread:
Whisk yeast flour, water and honey in medium bowl and cover with a plastic sheet.
Let it stand for 1 hour.
Stir sponge and blend in milk-butter-salt mixture.
Now, mix in the flour to prepare soft dough. Knead until it is no longer sticky.
Put dough, turning to coat entire surface in a greased bowl.
Cover bowl with a plastic sheet until the size and the volume doubles.
Grease the loaf pans. Knead the dough until deflated.
Remove from the pan and cut into 8 even pieces.
Smear chocolate on each of the cut pieces and cover the surface with tea towel.
Spread loaves with egg glaze.
Later sprinkle with sugar and bake until light brown.
Immediately remove from the pan; and allow it to cool on racks for ten minutes.
Serve loaves hot.

Cherry Cookies Recipe

Ingredients:
1 Cup cherry flavored chips
1 1/2 Cups flour
1/2 Cup rolled oats
1/2 tsp Baking soda
1 tsp Vanilla extract
1Cup butter
1Cup powdered sugar

How to make Cherry Cookies:
Heat oven to 300 degrees F.
Mix vanilla, powdered sugar and butter.
Beat the mixture until it turns fluffy.
Add baking soda, flour and oats. Mix well.
Add flavored chips to it.
Drop the mixture with a teaspoon onto ungreased cookie sheets.
Fatten them lightly with fingers.
Bake it for about 10 minutes.
Cool on a wire rack.
Cherry Cookies are ready.

Caramel Cake Recipe

Ingredients:
3 Cups, sifted cake flour
1-3/4 Cups white sugar
3 tsp Baking powder
1/3 Cup hot water
1/2 tsp Salt
1 tsp Vanilla extract
2/3 Cup milk
3/4 Cup butter
3 Eggs

How to make Caramel Cake:
Preheat the oven to 350 degrees F.
Line two 9 inch pans with parchment paper and sift flour, baking powder and salt together 3 times, keep aside.
For caramel syrup heat 1/2 cup of the sugar in a heavy skillet, keep stirring.
Continue to cook and stir till melted sugar turn into dark brown.
Remove it from the fire.
Add hot water to it and stir till dissolved, keep aside to cool.
In a large bowl, cream shortening with rest of the sugar till light and fluffy.
Add eggs one at a time to it, beating thoroughly.
Combine vanilla and 3 tbsp caramel syrup.
Add flour mixture and milk alternately to it and beat till soft.
Pour the mixture into two 9 inch pans.
Bake it in the preheated oven for about 25 to 30 minutes till a toothpick inserted into the cake comes out clean.

Blue Cheese Dip Recipe

Ingredients:
2 cups Sour Cream
1-1/2 cups Mayonnaise
1/2 tsp Salt
1/4 tsp White Pepper
100 gm Crumbled Blue Cheese

How to make Blue Cheese Dip:
Combine sour cream, mayonnaise, salt and white pepper in a bowl; stir well.
Add blue cheese; stir gently. Chill blue cheese dip for at least 1 hour.
Serve as a topping for baked potatoes.

Baked Scallops Recipe

Ingredients:
1-1/2 Pounds bay scallops, rinsed and drained
1 tsp Onion powder
1 tsp Garlic powder
1/2 tsp Paprika
1/2 tsp Dried parsley
1/2 Cup seasoned dry bread crumbs
4 tbsp Butter, melted
3 Cloves garlic, minced
1/4 Cup grated Parmesan cheese

How to make Baked Scallops:
Preheat oven to 400 degrees F.
Place the melted butter into a 2 quart oval casserole dish.
Distribute scallops and butter evenly inside the dish.
Take the bread crumbs, garlic powder, paprika, parsley, minced garlic, onion powder and Parmesan cheese together in a big bowl, mix well.
Sprinkle the bread crumbs mixture over the scallops.
Bake in pre-heated oven till scallops are firm, for about 20 minutes.

Baked Oyster Recipe

Ingredients:
1/2 Cup butter
2 Stalks celery
1/2 Cup flour
1/2 Cup sweet green pepper
2 Cups oyster juice
2 Cups milk
2 tbsp Red pimiento (charred)
1 Pie shell
Salt and pepper to taste

How to make Baked Oyster:
Cut celery stalks and green pepper into dices.
Drain the oysters.
Store the oysters and juice.
Heat the butter in a pan.
Add diced celery and green pepper.
Stir in flour.
Cook for 5 minutes.
Keep it aside.
Mix in oyster juice and milk.
Now cook this mixture till thick.
Add salt and pepper.
Now mix with red pimiento and oyster juice.
Stir it.
Pour this mixture into greased dish.
Top with pie shell.
Bake at 375 degrees till golden brown.
Baked Oyster is ready.

Apple Tart Recipe

Ingredients:
3 Medium apples, peeled and cored
1 Sheet (about 8 Ounce) frozen puff pastry, thawed
3 tbsp Cinnamon sugar
1/4 Cup apricot jam, melted
2 tbsp Unsalted butter, melted

How to make Apple Tart:
Heat oven to 400 degree F.
Take the baking sheet and line it with parchment paper.
Smear the thawed pastry on parchment paper.
Pierce half inch border around the edge of pastry with the help of tines of a fork. Now pierce it all over.
Thinly slice the peeled apples and arrange these slices in four rows on pastry top.
You can overlap the slices if required. Leave the corners clear.
Apply melted butter on apples slices.
Sprinkle with cinnamon sugar and bake it for half an hour.
Now apply melted jam over baked apples.
Bake again until golden. It takes about 8 minutes.
Serve the apple tart warm.

Almond Butter Sticks Recipe

Ingredients:
2 tsp Almond Extract
1/3 cup Butter
1 Egg
3/4 cup White Sugar
3/4 cup Cream Cheese
2 cups Cookie Mix
1/4 cup Almonds (sliced)

How to make Almond Butter Sticks:
Preheat oven to 375 degrees F.
Mix almond extract and white sugar keep aside.
Take a bowl mix cream cheese, butter and egg yolk; stir well.
Make ahead cokie mix.
Roll it into flat surface and cut in half. Place 1 half on cookie sheet (greased).
Spoon on sugar mix and almond slices .
Place 2nd half on top. Smear with beaten egg white.
Now, bake it for half an hour.
Chill it for 30 minutes.
Then, cut into 1/2-inch strips.

Chocolate Heart Cake Recipe

Ingredients:
6 squares Unsweetened Chocolate (melted & cooled)
8 oz. Cream Cheese (softened)
1 cup Butter (melted)
2 lbs. Powdered Sugar (sifted)
1-1/4 tsp Baking Soda
2 cup All-Purpose Flour
1-1/2 cup Milk
1 -1/2 tsp Vanilla
1 tsp Salt
3 Eggs

How to make Chocolate Heart Cake:
Take a big bowl and combine cream cheese, 3/4 cup butter and vanilla; beat well.
Add sugar, 1/4 cup milk and 4 squares melted chocolate to the above-made mixture; mix properly.
Keep aside 3 -1/2 cup mixture for frosting and let it cool.
Now add 2 squares of melted chocolate into the remaining mixture, while stirring. Combine 1/4 cup butter and the eggs with it.
Take another bowl and combine flour, soda and salt.
Add this flour mixture with chocolate mixture along with 1-1/4 cups of milk.
Pour this mixture evenly into 2 greased and floured heart shaped pans and bake at 350 degrees fahrenheit for about 30 to 35 minutes.
Allow them to cool for about 10 minutes in pans.
Transfer them on wire racks and let them cool properly.
Now frost the cake with 3 -1/2 cups mixture and let it cool.
Chocolate Heart Cake is ready.

Bellam (Teepi) Garelu Recipe

Ingredients:
1 cup whole urad dal (black gram dal, minappappu)
salt to taste
oil for deep frying
1 cup grated jaggery, add water, cook to prepare a syrup that is sticky on touch
1 1/2 cups water

Method:
Soak whole black gram dal in water for 2 hours.
Strain the water, and grind the dal to a paste sprinkling little water and salt.
Use small portions of dal to grind batch wise as its easier to grind into a soft paste. Beat till fluffy.
Heat water, add the jaggery and let it melt and form a syrup which is sticky to touch.
While the jaggery is forming a syrup, deep fry the vadas.
Take a deep frying vessel, add enough oil and heat till piping hot.
Wet your hands with water, take a lemon-sized ball of batter and flatten it into a vada on a greased sheet or banana leaf.
Make a hole in the centre of the vada so that it cooks evenly all over.
Slowly drop the vada into the hot oil carefully and fry it on both sides on medium heat to a golden brown color.
Deep fry 4-5 vadas per batch depending on the size of the vessel.
Immediately dip these fried vadas into the jaggery syrup. Let them sit in this syrup till the next batch of vadas are deep-fried.
Remove them onto a serving plate and drop the next batch of vadas into the syrup.
Drizzle some left over syrup over vadas before serving and serve hot while the crust is still crisp.

Ugadi Pachadi Recipe

Ingredients:
1 cup of raw fresh mango cleaned, dried, finely chopped along with skin
1 tbsp margosa flowers (neem tree flowers)
1 cup grated jaggery
1 tbsp fresh finely chopped coconut pieces (optional)
3 -4 tbsp tamarind paste
red chilli pwd (according to your choice)
salt to taste

Method:
Mix all the above ingredients to form a sauce like appearence.I f you want a thin and watery chutney add very little water (2-3 tbsps). You can also add small pieces of sugarcane, pieces of ripe banana, putanaala pappu (roasted channa dal) along with the above ingredients.

Note:Each home has its own version of preparing the ugadi pachadi but the main ingredients (reflecting all the six flavors) are as specified above.

Chandra Kaantalu Recipe

Ingredients:
1 cup split yellow moong dal/pesara pappu
1 1/2 cup sugar
1/2 cup fresh grated coconut
1/4 cup chopped cashewnuts
1 tsp cardamom powder
pinch of salt (optional)
oil for deep frying

Method:
Soak moong dal for an hour, drain and grind to a fine paste adding a 3-4 tbsps of water. You can even grind it without adding any water.
Heat a heavy bottomed vessel and add the sugar, the ground dal paste, grated coconut, cashewnuts and mix well.
You will find that the sugar melts and the mixture begins to form bubbles while cooking.
Cook this mixture on low heat, stirring continuously till it forms into a thick lump.
Remove from heat and mix cardamom powder and pinch of salt.
Immediately transfer the mixture on to a wet cloth and spread the cooked mixture over it .
Using a flat laddle which has been oiled and gently spread the mixture to form 1/2″ layer and cool.
Cut into desired shape and separate the pieces very carefully lest they break and keep aside.
6Heat oil in a wide heavy bottomed vessel and deep fry the squares till golden brown.
You can deep fry a batch of six to eight depending on the size of the vessel.
6Serve warm or cold. Store in an air tight container as they last for at least 4-5 days.
Chandra Kantalu - Andhra Pindivantalu

Minappa Sunni Undalu

Ingredients:
1 cup black gram lentil(without husk)
1 tbsp raw rice
1 cup granulated sugar
1/2 cup ghee/clarified butter

Method:
Dry roast raw rice in a vessel till brown and remove.Now dry roast black gram on a medium flame till deep golden brown and till you get a nice aroma…which could take atleast 20 minutes.You should keep stirring the dal while dry roasting it lest it burns.Allow it to cool.Blend both the raw rice and black gram to a fine powder.Keep aside.Here’s a picture of the black gram dal both before and after dry roasting it.Blend the sugar to a fine powder.Keep aside.Heat ghee till it melts.Do not over heat.Keep aside. Now mix together black gram powder and powdered sugar in a wide plate.Slowly add hot ghee and keep mixing with hand, till the mix holds together. Shape into round balls of the size of a big lime.The ghee should be just enough to hold the powders together and not drip while making balls.Stored in an air tight container the laddos stay fresh for at least 2 weeks.

Variations
A combination of jaggery and sugar can be used. Take 3/4 cup jaggery and 1/4 cup powdered sugar.

Note:
Mixture of black gram powder and sugar can be stored in an air tight container for 1-2 months. When ever required mix ghee and make balls.

BOBATTLU

Ingredients:
1 cup chana dal(split bengal gram lentil) soaked in water for 2 hours and drained
1 cup jaggery or sugar(you can adjust the sugar or jaggery according to your choice)
1 1/4 cups maida (refined flour)
enough water to prepare dough
3-4 tbsps oil
1/2 tsp cardamom powder
1 tbsp clarified butter/ghee
pinch of salt
Mix refined flour,pinch of salt,2 tbsps oil and enough water to make a very soft and sticky dough.Knead well.
Grease your hands with oil to knead the dough and take a small portion of dough and flatten it into a disc of the size of your palm. Place a ball of “sweet lentil ball” in the centre and draw the edges of the dough from all sides to cover the ’sweet lentil ball’ completely.
Take a sheet of transparent plastic wrap or a plaintain leaf and gently flatten each ball carefully with your fingers to form a 6″ to 8″ diamater flat circular bobattu/poli (grease your hands while flattening).Fry it on low flame on a hot griddle or tawa.Roast both sides till brown spots appear.
Smear with ghee on both sides when done.Serve warm with clarified butter/ghee.

Note:You can store the ‘bobattulu’ for a few days in an air tight container or in the refrigerator

BOORELU RECIPES

Ingredients:
1/2 cup cup black gram dal/urad dal/minappappu
1 cup rice
1 cup bengal gram/channa dal/sengapappu
1 cup sugar or 1 cup grated jaggery (adjust according to your choice)
1/4 cup fresh grated coconut (optional)
3/4 tsp cardamom powder
salt to taste
oil for deep frying

Method:
Drain water from the black gram dal and rice and grind to fine paste adding very little water.
It should be like a thick dosa batter. Add a pinch of salt and mix well. Leave aside covered.
Cook bengal gram with just enough water to cover the dal. The dal should be just cooked and hold shape.
Drain any left over water from the dal after its cooked. Add jaggery or sugar to the dal
and use a masher to mash them together till it blends well.
Take a heavy-bottomed vessel and add the ground dal paste and cook till it appears like a thick paste,
stirring continuously as the dal tends to stick to the vessel. Turn off heat and cool.
Add grated coconut, cardamom powder and mix well. Shape small bite sized balls like shown in the picture above.
Heat enough oil in a wide heavy bottomed vessel for deep frying the balls.
Dip each ball in the batter and let it coat evenly and place in the oil and deep fry till golden brown and crunchy.
You can deep fry a batch of four to five balls depending on the size of the vessel.
Serve warm. Store in an air tight container as they last for at least two days.
Borellu

JANTHIKALU RECIPES

Ingredients:
2 cups rice flour
1 cup chick pea flour/besan/senaga pindi
1 1/2 tbsp sesame seeds
1 tbsp ajwain/vaamu
1 tsp red chilli pwd
salt to taste
2 tbsps hot ghee
oil for deep frying

Method:
Put together rice flour, gram flour, salt, hot ghee, chilli pwd, ajwain and sesame seeds,
and combine them well. Slowly add water little by little to make a soft dough,
just soft enough that it is pressed through easily with the janthikalu press.
Test the dough for salt and chilli pwd before deep-frying.
Heat a wide heavy bottomed vessel with enough oil for deep frying.
Take the janthikalu gottam aka murukku press and use the disc with small holes.
Fill half of the press with the dough and once the oil is hot, reduce to medium flame and using circular motion,
press the jantikalu gottam to make concentric layers of the janthikalu dough. As you press the dough into the hot oil,
you will find the oil froth up in bubbles which will eventually subside as the janthikalu turn to a golden shade.
Remember the frying has to be done on medium flame to achieve that golden color and crispness.
When the janthikalu turn a golden color, turn over to the other side and let it also cook to a golden brown.
Use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done.
Cool completely before storing in an air tight metallic container.

Note:
There are many variations to prepare jantikalu. You can replace the hot ghee with a tbsp of butter OR a mashed potato. Each gives a nice flavor to the jantikalu.
Another variation is to replace besan with roasted chickpea (dalia) powder OR roasted urad dal powder.

KAJU KATLI

Ingredients of Kaju Katli
500 gms. cashews soaked 2 hours in water
300 gms sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)

Method of preparing Kaju Katli
Drain and grind cashews to a fine paste. Use as little water as possible. In a heavy suacepan put sugar and paste. Cook on slow to medium heat. Cook stirring continuously till a soft lump is formed. Add ghee and cardamom powder and mix well. Spread on a clean greased worksurface. Roll lightly with a rolling pin, to 1/8" thickness. Apply silver foil. Cool and cut into diamond shaped katlis.

Kaju Katli is a sweet receipe of Western Indian states like Maharashtra and Gujarat.Kaju Katli is made from cashews, sugar, cardamom powder and ghee.

BOONDI LADDOO

Ingredients:
Sugar - 1 and 1/2 cups
water- 1 and 1/2 cups
Gram flour- approx 2 cups
rice flour- 2 tsps
Orange food color- a pinch
warm milk- 1 tsp
saffron - 2 pinch
cardomom- 7-8 nos
cloves- 3 nos
Nutmeg- 1/8 th the ball
Edible camphor/ pacha karpooram- 3 pinches
Cashews & Raisins - to taste

How to make laddu:
Sieve the gram flour .
Mix the saffron in the warm milk.
Boil the sugar and water in a non stick pan. Bring it to 1 string consistency.
Add food color and the saffron.
Heat good amount oil in a kadai.
Mix the gram flour and rice flour with water without any crumbles. The consistency should be like that of a bajji mix. When the oil is real hot,
pour the mix via a laddu laddle and take it when it is cooked 3/4th. Damp out the extra oil with a paper towel and soak it in the sugar syrup.
Continue this without break until all the syrup is absorped well. Note: It is important that the mix to be in correct consistency. If it is watery,
it will get burnt , else if it is too thick , the boondis will not have a round shape.
Let the boondis get soaked for 1-2 hours.
Powder cardomom, nutmeg, cloves and camphor in a coffee grinder.
Now add this to the boondis and run them in a food processor/ wet grinder coarsely for few seconds.
Roast the raisins and cashews in ghee and add to boondi mix.
Make balls of uniform size and enjoy eating

RAVA LADDOO

Ingredients:
1 cup rava
3/4 cup sugar
2 tbsp. ghee
1/4 cup milk

Method:
Take ghee in a deep saucepan and heat. Add rava and cook on low heat. Stir continuously. When the rava turns light brown add the sugar. Stir for 3-4 minutes. Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron. Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.

MALAI LADDO

Ingredients:
1/2 cup condensed milk
250 gms. paneer (cottage cheese)
2-3 drops kewra essence
1/4 tsp. yellow colour

Method:
Mash paneer. Add condensed milk and cook on slow flame, stirring continously. Cook till thick and sides leave. Add essence and remove from flame. Mix well. Pour on plate. Cool. Make ladoos. Sprinkle powdered elaichi and decorate.