GUR WALE CHAWEL

Egg Halwa

Ingredients: 1.Bread - 1 pc  2.Egg - 1 pc  3.Custard powder - 2 spoon  4.Sugar - for taste  5.Oil - 3 spoon

Method: Take a bowl and put egg bread custard powder and sugar and mash it properly until it is mashed then take a pan put oil and the heat should be half when oil become little heated then put that mashed egg on it then put spoon on the egg by peacing the eggs when it become into small peace off the heat and garnish it with pistachos and almond and what ever u like and surve it.

Suji Ka Halwa

Ingredients:

• Semolina – 1 cup
• Sugar – 1 ½ cup
• Water – 3 cups
• Cloves – 2 cups
• Kewra essence – few drops
• Yellow food color – ½ tbsp
• Oil – ½ cup

Method:

1. Take a wok and heat oil for few minutes.
2. Add cloves in the wok along with semolina. Stir well.
3. In another pot, include sugar and water while constantly stirring.
4. Add food color and bring the syrup to a boil.
5. Pour the syrup in semolina wok and mix it well for half a minute.
6. Cover the wok and let it cook on low heat till all the water dries out.
7. Add kewra essence in the end and your mouth watering halwa is ready.

Apple Torte

Ingredients:

• 3/4 cup sugar  
• 1 1/2 Tablespoon flour  
• 2 tablespoons butter  
• 1/4 teaspoon cinnamon  
• 1 1/4 cups flour  
• 1/2 teaspoon salt  
• 1 teaspoon sugar  
• 1 teaspoon baking powder  
• 1/2 cup softened butter  
• 1 egg yolk  
• 2 tablespoons milk  
• 3 to 4 apples, peeled and sliced  

Method:

1. Combine sugar, flour, butter and cinnamon thoroughly.
2. In a separate bowl, sift together flour, salt, sugar, and baking powder and combine with butter.
3. Add egg yolk mixed with milk. Pat into the bottom of a lightly greased and floured 8 inch square pan.
4. Arrange apples over crust.
5. Top with the crumbly cinnamon mixture.
6. Bake in a 375F oven for 45 minutes.  
7. Serve warm

Chocolate Crunch Ice Cream

Ingredients: 1- ½ liter milk 2- 1 cup fresh cream 3- 6 tbsp sugar 4- 2 tbsp cocoa powder 5- 1 egg yolk 6- 2 tbsp cornflour 7- Chocolate chunks

Method: Boil milk with sugar, egg yolk, cocoa powder and cornflour on low heat to prevent lumps. Remove from stove, add chocolate chunks and blend till smooth. Add fresh cream and transfer the mixture into separate molds and freeze for six to eight hours.

Petha Halwa

Ingredients:
Pumpkin      1 kg

Ghee           400 gm

Cardamom     12

Kevra essence      few drops

Sugar           400 gm 

Khoya          250 gm 

Dry fruits      25 gm 

Chandi vark

Method:
Peel off the pumpkin and grate it. Cook the pumpkin without adding any extra water on low flame.
When pumpkin gets soft, add sugar. Cook again till it gets thicker and drier.
Heat ghee in a pan and sauté cardamom in it and add the above mixture to it.
When pumpkin mixture gets brownish, add rest sugar in it. Again cook for 2 minutes.
Add chopped dry fruits to it with kevra essence.
Garnish with chandi vark.

Chanay ki daal ka halwa

Ingredients:

• Gram lentils 3 cups
• Sugar 2 cups
• Milk powder 3 cups
• Small cardamom 3-4
• Oil 2 cups

Method:

1. Wash gram lentils and soak them for 3 hours.
2. Boil the gram lentils with 4 cups of water until the water dries and the lentils are tender.
3. Grind the lentils in a food processor.
4. In a wok, heat 1 cup oil and add cardamom.
5. When it pops, add the ground lentils and stir till fragrant.
6. Add sugar and mix well. Lower the heat and stir for 10 minutes.
7. Add milk powder a little at a time and stir well.
8. Add the remaining oil from the side while stirring continuously.
9. Stir well until oil separates and spread the halwa on a tray.

MANGO ICE CREAM

(serves 4-6)

¾ cup heavy cream

2 tbsp superfine sugar

1¾ cups mango juice

¼ tsp ground cinnamon

almonds to decorate

• Pour the cram into a large bowl, then add the sugar and whisk lightly until dissolved. Stir in the mango juice and cinnamon.
• Cover the bowl with foil and then place in the freezer for 4 hours or preferably overnight, until set. During the first hour of freezing, gently shake the molds 3 times.
• Decorate with almonds.

Phirni

Ingredients:

• 1 liter full cream milk
• Sugar to taste
• Chopped nuts
• ¼ cup rice
• ½ tsp rose water

Method:

1. Soak rice overnight and grind to a fine paste sprinkling water occasionally.
2. Boil the milk, add the rice and sugar to taste.
3. Cook on a low heat until the mixture becomes thick and creamy.
4. Pour into a glass dish to cool.

Chocolate Ice cream

Ingredients:

• 200 gm cooking chocolate, grated
• 1 cup milk
• 2 cup cream
• 1 cup condensed milk
• 4 tbsp sugar
• 4 tbsp coco powder
• 1 tbsp corn flour

Method Of Chocolate Ice cream

• Melt the cooking chocolate in double boiler.
• In other pan heat milk and condensed milk together. When it start boiling add cream and melted chocolate in it.
• Add sugar in it and stir it continually. It start thicken at this point.
• Now dissolve corn flour and coco powder in water and add it in milk mixture. Whisk it continually.
• Now put the mixture in dish and cover it with foil paper and let it freeze for 5-6 hours.

NEW YEAR’S COUNTDOWN CAKE

NEW YEAR’S COUNTDOWN CAKE

Cake:
2 cups Maya Cake Flour
1-1/2 cups sugar
2/3 cup cocoa
1/2 cup shortening
1-1/2 cups milk
1-1/2 tsps. baking soda
1 tsp. salt
1 tsp. vanilla
1/4 tsp. peppermint extract
2 pcs. egg

Frosting:
1/2 cup sugar
1/4 cup light corn syrup
2 tbsps. water
2 eggwhites
1 tsp. vanilla
1/2 tsp. peppermint extract
green food color
2 tbsps. confectioner’s sugar
12 pcs. chocolate chip cookies
miniature chocolate chips

To prepare the cake:  


Preheat oven to 350°F. Grease and flour 2 round pans (9″ x 1/2″).  Beat all ingredients for cake in a large bowl on medium speed, scraping bowl constantly until blended, 30 seconds.  Beat on high speed, scraping bowl occasionally, 3 minutes.  Pour into pans.  Bake until wooden pick inserted comes out clean, 30 to 35 minutes.  Cool for 10 minutes; remove from pans.  Cool completely.

To prepare the frosting: 

Mix sugar, corn syrup and water in a saucepan.  Cover and heat to rolling boil over medium heat.  Uncover and boil rapidly until candy thermometer registers 242°F or until small amount of mixture dropped into very cold water forms a firm ball that holds its shape until pressed.  As mixture boils, beat eggwhites in small bowl just until stiff peak form.  Pour hot syrup very slowly in a thin stream into eggwhites, beating constantly on medium speed.  Add vanilla and peppermint extracts; beat on high speed until stiff peak form.  Tint frosting with pale green with 4 to 5 drops food color.  Reserve 1/4 cup of frosting for decorating.

To assemble:  


Fill and frost cake with frosting.  Stir enough confectioner’s sugar into reserved frosting until desired consistency for writing.  Make clock design on top of cake as follows.  Using reserved frosting, put numbers (1 to 12) on each flat chocolate chip cookies and place in circle around top edge of cake.  Use miniature chocolate kisses for clock hands.

Walnut Halwa

INGREDIENTS

• WALNUT
  1 cup
• KHOYA
  1 cup
• SUGAR
  1 cup
• DRY MILK
  2 cup
• FRESH MILK
  1 liter
• GREEN CARDAMOM
  8
• CLARIFIED BUTTER
  3 tbsp

DIRECTIONS

Grind 8 green cardamoms with sugar. Take a pan and pour 1 liter milk with 1 cup of sugar and cook till it become tender. Take another pan and put 3 tbsp of clarified butter with cardamom and cook till its start to come, add 1cup khoya, 1 cup walnut and 2 cup of dry milk and cook it for 10 minutes. Now add milk and cook it on low flame till it combine. Dish it out and garnish it. 

Double Chocolate & Raspberry Cake

Ingredients: • 700g pkt chocolate mud cake mix • 610g pkt White Wings white chocolate & raspberry swirl cake mix • 6 eggs • 2/3 cup vegetable oil • 3 tbs margarine or soft butter • 1 1/2 tbs milk • 150g raspberries, to decorate  Method:
1. Line 2 x 20cm round cake pans with non-stick baking paper. Prepare the cakes according to packet instructions. Set aside to cool completely. 2. Use a serrated knife to carefully cut the tops off the cakes to flatten. Cut the cakes in half horizontally. 3. Prepare the mud cake icing according to packet instructions. Set aside for 10 minutes to thicken. 4. Meanwhile, prepare the white chocolate frosting according to packet instructions. 5. Place the base of the mud cake on a serving plate. Spread 1/3 of the mud cake icing over the cake. Place a layer of white chocolate cake on top. Spread 1/2 of the remaining mud cake icing over the cake. Top with the remaining layer of mud cake. Spread the remaining mud cake icing over the cake. Top with the remaining white chocolate cake. Spread the white chocolate frosting over the top of the cake. Scatter with the raspberries to serve.

Microwave Pineapple Cake

Ingredients: 1/4 cup butter 1/3 cup brown sugar (packed) 1 can (81/4-oz.) pineapple slices 4 maraschino or candied cherries, cut in half 1 1/4 cups unsifted all-purpose flour 3/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup soft shortening 1 egg Liquid from pineapple plus milk to total 1/2 cup 1 teaspoon vanilla extract
Method: In 8-in. round dish place butter. Microwave at High 3/4 to 1 Minute, to melt. Sprinkle sugar over butter. Drain pineapple (save liquid) on paper towels and arrange in dish. Decorate with cherries. In small mixer bowl place flour, sugar, baking powder, salt, shortening, egg, liquid and vanilla. Beat 3 minutes or lowest mixer speed, scraping bowl constantly first 1/2 minute. Carefully spread batter over fruit in dish. Microwave at High 9 to 12 Minutes, rotating dish 1/2 turn after 5 minutes. Some batter may run onto edges of dish, but will not spill. When done, toothpick stuck in cake comes out clean. Invert cake onto plate, let dish stand over cake a few minutes. Serve hot or warm. Makes 1 (8-in.) round cake.

Black Forest Cake

Ingredient Name	Unit	Quantity
chocolate cake sheets	number	1
cream	number	1
sugar	cup	1
Directions | How to make Black Forest Cake
Take blender blend cream and sugar and keep aside. In a bowl add water and sugar mix well keep a side. Now take the Cake sheets sprinkle sugar water and  spread the cream and top it of with cherrys now the another layer of cake repeat the same process twice. And lastly spread the cream on the cake and top it of with cherrys, and sprinkle the chocolate.

Zarda

Ingredient Name	Unit	Quantity
all dry fruits	cup	1/2
Basmati rice	cup	1
Butter	tbsp	2
cardamom	number	2
coconut powder	tbsp	1
koya	cup	1
milk or cream	cup	1
Pineapple	cup	1
Saffron	pinch	1
sugar	cup	3/4
water	cup	1
Directions | How to make Zarda
1. Soak rice in water for 30 min. 2. take a pan add butter,all dry fruits,saffron, remove water from rice and add to this mix verylittle. 3. Now add coconut powder then water,close it with a lid for 5 min. 4. Now open the lid add sugar to it mix,add milk do not mix close with the lid for 5 mins. 5. lastly add koya or paneer,pinepple,and cardamom powder to it cook for 2 min.

Loki Ki Kheer

INGREDIENTS

• BOTTLE GOURD
  1
• MILK
  1 liter
• SUGAR
  1cup
• KHOYA
  125 gm
• KEVRA WATER
  few drops
• CARDAMOM POWDER
  1/2 tsp
• RICE
  4 tbsp
• CLARIFIED BUTTER
  4 tbsp
• DRY FRUIT
  For garnish

DIRECTIONS

Peel the skin of bottle gourd and take out seeds and shredded. Take a pan and put 4 tbsp clarified butter, bottle gourd and 1/2 tsp cardamom powder and cook it for 5 minutes. Now cool it on room temperature and add 1 liter milk with I cup sugar and cook it on low flame. When milk starts boiling and all sugar dissolve add 4 tbsp rice and cook it, when batter become thick add 125 grams khoya and mix it. In the end add few drops of essence and dish it out. Garnish it with dry fruits.

Marmalade Cake

INGREDIENTS

• BUTTER
  6 ounces
• SUGAR
  6 ounces
• FLOUR
  6 ounces
• BAKING POWDER
  1 1/2 tsp
• ORANGE ESSENCE
  1/2 tsp
• YELLOW COLOR
  few drops
• MARMALADE
  3 + 2 tbsp
• EGGS
  3

DIRECTIONS

First prepare your 8 inches round cake tin, by putting butter paper on base, spread 3 tbsp marmalade on top of paper and keep aside. Sieve together  6 ounce flour and ½ tsp baking powder and set aside, Beat  6 ounce butter and sugar till creamy add in 1 egg at a time alternating with 1 tbsp of sieved flour, beating well after each addition, add in ½ tsp essence and few drops of color, fold in the reaming sieved flour and baking powder mixture lightly also fold in reaming 2 tbsp marmalade, pour mixture in the prepared tin bake on 180 degree C for 35 to 40 min. remove the butter paper and serve