COCONUT
MOUNDS
INGREDIENTS
200 GM COCONUT (GRATED)
7
EGG WHITE
400 GM
SUGAR
APRICOT JAM
METHOD
MIX THE GRATED
COCONUT WITH THE SUGAR AND EGG WHITES.
FRY THE MIXTURE,
STIRRING ALL THE TIME SO THAT THE
MIXTURE BINDS TOGETHER.
AS SOON AS IT
HAS BOUND TOGETHER, REMOVE THE PAN FROM THE HEAT AND LEAVE
THE MIXTURE TO COOL.
LINE A BAKING SHEET WITH GREASEPROOF PAPER.
PUT THE MIXTURE INTO A PIPING BAG AND PIPE LITTLE
MOUNDS ON THE BAKING SHEET. LEAVE TO DRY OUT FOR ABOUT TWO HOURS BEFORE BAKING IN THE
OVEN AT 180* FOR ABOUT 20 MINUTES, (KEEP THE OVEN DOOR
SLIGHTLY AJAR)
REMOVE THE
MOUNDS FROM THE OVEN, LEAVE TO COOL, THEN CAREFULLY PEEL
OFF THE GREASEPROOF PAPER.
CREAMY
CUPS
INGREDIENTS
1 CUP MILK
2 CUPS WHIPPED CREAM
1 CUP SUGAR
2 TBSP
CORNFLOUR
¼ CUP WATER
½ TSP ROSE WATER
4-5 TBSP
PISTACHIO NUTS (CHOPPED)
¼ CUP
SULTANAS
METHOD
BOIL MILK, WHIPPED CREAM AND SUGAR.
MIX CORNFLOUR AND WATER AND ADD TO THE MIXTURE.
WHISK IT TO A CREAM
AND REMOVE FROM FLAME.
ADD ROSE WATER, PISTACHIOS AND SULTANAS.
POUR INTO SMALL DESSERT CUPS,
AND PLACE IN A REFRIGERATOR UNTIL COLD.
SPRINKLE CHOPPED PISTACHIO NUTS ON TOP, AND SERVE
CHILLED
CHICK PEA BOMBS WITH
CORIANDER DIP
INGREDIENTS
400GMS
CHICK PEAS (BOILED)
6 SPRING ONION
(SLICED)
1 EGG
½ TSP GROUND TURMERIC
1 CLOVE
GARLIC (CRUSHED)
1 TSP GROUND CUMIN
4 TBSP
FRESH CORIANDER (CHOPPED)
OIL FOR DEEP FRYING
1 SMALL RED CHILLI (SEEDED AND FINELY CHOPPED)
3 TBSP
MAYONNAISE
SALT & FRESHLY GROUND BLACK PEPPER
FRESH CORIANDER (TO GARNISH)
METHOD
GRIND CHICK PEAS IN
A FOOD PROCESSOR OR BLENDER. ADD THE SPRING ONIONS AND
PROCESS TO A SMOOTH PASTE.
ADD THE EGG, TURMERIC, GARLIC, CUMIN AND 1 TBSP OF
THE CHOPPED CORIANDER. PROCESS
GENTLY TO MIX , ADD SALT AND PEPPER TO TASTE. SHAPE THE PROCESSED CHICK-PEA MIXTURE INTO SMALL BALLS.
HEAT
OIL AND DEEP FRY UNTIL THEY TURN GOLDEN. DRAIN WELL
ON KITCHEN PAPER, SERVE THEM WITH DIP.
METHOD FOR DIP:-
STIR THE REMAINING CORIANDER AND THE CHOPPED
CHILLI INTO THE MAYONNAISE AND PLACE IN A SMALL BOWL,
GARNISHED WITH A CORIANDER SPRIG. SERVE COLD.
PISTACHIO
FUDGE
INGREDIENTS
5 LITRE MILK
750 GM
SUGAR
150 GM CARDAMOM POWDER
1/3 CUP
VINEGAR
3 CUPS
PISTACHIO (FINELY GROUND)
METHOD
MIX THE SUGAR
AND MILK AND BRING IT TO
BOIL. LOWER THE HEAT AND CONTINUE TO SIMMER
FOR ONE HOUR.
ADD VINEGAR
AND STIR UNTIL IT BECOMES THICK.
STRAIN THE MILK AND POUR IT INTO A
BAKING TRAY. ALLOW
TO COOL COMPLETELY. WHEN COOLED AND SOLID, CUT INTO ANY
SHAPE. DUST
THE TOP WITH GROUND
PISTACHIO & SERVE.
SAFFRON BREAD PUDDING
INGREDIENTS
8 SLICES BREAD
GHEE FOR FRYING
2 LITRE
MILK
100 GM SUGAR
1 TSP CARDAMOM POWDER
A PINCH SAFFRON
FOR THE GARNISH
2 TBSP PISTACHIOS
2 TBSP
ALMONDS
A FEW SILVER VARAK
A FEW GLACED CHERRIES
SUGAR SYRUP
150 ML SUGAR
150 ML
WATER
METHOD
CUT
THE BREAD INTO TRIANGLES.
HEAT THE GHEE
AND FRY BREAD
UNTIL GOLDEN BROWN. DRAIN ON PAPER. MAKE A SUGAR SYRUP OF
ONE THREAD CONSISTENCY
FROM THE SUGAR AND WATER
DIP THE FRIED BREAD INTO THE HOT SUGAR SYRUP AND THEN
DRAIN ON A WIRE RACK.
MEANWHILE, BRING THE MILK TO
BOIL WITH 100 GM SUGAR, CARDAMOM POWDER AND
SAFFRON. BOIL
ON LOW FLAME UNTIL THICK LIKE CUSTARD. ARRANGE TRIANGLES
ON A SERVING DISH PLACE CUSTARD ON TOP & GARNISH WITH THE
ALMONDS, PISTACHIOS, CHERRIES AND SLIVER VARAK. SERVE
WARM.
ALMOND RICE
INGREDIENTS
100 GM ALMONDS (BLANCHED)
50 GM RAISINS
100 GM
CANDIED FRUIT
50 GM
BROWN SUGAR
1 ½ CUP
RICE
½
PINEAPPLE
10 CHERRIES (CANDIED)
BUTTER
2 DROPS OF YELLOW COLOUR (FOOD
COLOUR)
METHOD
CUT
THE PINEAPPLE AND CHERRIES INTO LITTLE CUBES.
MIX WITH THE RAISINS AND THE PEELED ALMONDS.
ADD WATER YELLOW COLOUR AND SUGAR TO THE RICE &
COOK TILL DONE. GREASE
INDIVIDUAL DISHES WITH BUTTER AND PUT IN THE RICE AND FRUIT IN LAYERS,
FINISHING WITH A LAYER OF RICE.
PUT THE DISHES IN THE OVEN AND COOK AT 130*C FOR 15 TO 20 MINUTES. TURN OUT ONTO PLATTERS AND
GARNISH WITH FRESH PINEAPPLE. SERVE IMMEDIATELY
DAL TOAST
INGREDIENTS
6 SLICES
BREAD
1 ONION (FINELY CHOPPED)
½ TSP TURMERIC POWDER
½ TSP MANGO POWDER
½ TSP
CUMINSEEDS
¼ TSP
ASAFOETIDA
1 TSP
GROUND GINGER
SALT TO TASTE
¾ CUP
CHANA DAL
1
GREEN CHILLI
½ TSP CHILLI POWDER
½ CUP
CORIANDER LEAVES
A PINCH OF
SODA BICARB
OIL
FOR FRYING
METHOD
SOAK DAL FOR 3-4 HOURS THEN GRIND IT FINELY
WITH GREEN CHILLI, TURMERIC, CHILLI POWDER, MANGO
POWDER, ASAFOETIDA, GINGER AND SALT.
ADD ONION, CORIANDER LEAVES AND SODA BICARB.
MIX WELL AND PUT A THIN LAYER OF THE MIXTURE OVER
EACH SLICE OF BREAD.
FRY TILL GOLDEN AND PUFFY. SERVE WITH KETCHUP OR
CHUTNEY.
RAGDA
INGREDIENTS
1 CUP
WHITE PEAS
2 TSP
CHILLI POWDER
2
GREEN CHILLIES
½ CUP CORIANDER LEAVES
SALT TO TASTE
1 TSP MANGO POWDER
3 POTATOES
2 TBSP BUTTER
METHOD
SOAK PEAS OVER NIGHT.
BOIL TILL SOFT BUT NOT MUSHY.
MASH ONLY FEW
TO THICKEN THE GRAVY.
BOIL, PEEL AND CHOP POTATOES INTO CUBES AND ADD
TO PEAS WITH SUFFICIENT WATER FOR A THICK GRAVY.
ADD CHILLI
POWDER, MANGO POWDER, CORIANDER LEAVES AND SALT TO
TASTE. SIMMER
WELL. PUT BUTTER ON
TOP AND SERVE WITH POTATO CHOPS AND TAMARIND CHUTNEY.
RAS BARA
INGREDIENTS
1 CUP
URAD DAL
1 TSP
ANISEEDS
1 CUP JAGGERY / SUGAR
GHEE FOR FRYING
METHOD
SOAK DAL IN
COLD WATER FOR 7-8 HOURS. GRIND IT FINELY. STIR UNTIL IT
BECOMES STICKY ADD GROUND ANISEEDS . MAKE BARAS AND FRY ONE BY ONE IN GHEE. DIP THEM IN SYRUP MADE BY BOILING JAGGERY IN 1 ½ CUPS OF WATER TILL WELL BLENDED AND SYRUPY.
MYSORE PAK
INGREDIENTS
1 CUP
BESAN (GRAM FLOUR)
1 ½ CUP GHEE
2 ½ CUP
SUGAR
1 TSP
CARDAMOM POWDER
METHOD
ROAST THE GRAM FLOUR ON A VERY LOW FLAME. MELT
GHEE AND MIX THE ROASTED FLOUR. MAKE A SUGAR SYRUP OF
ONE THREAD CONSISTENCY. POUR IT OVER GRAM FLOUR
MIXTURE, KEEP STIRRING ON LOW FLAME TILL THICK.
ADD THE CRUSHED CARDAMOM POWDER. POUR ON A GREASED THALI
AND COOL. CUT INTO DIAMOND SHAPES.
CHATPATI POTLI
INGREDIENTS
¼ CUP
SPROUTED MOONG (PARBOILED)
OIL FOR FRYING
½ CUP CABBAGE (CHOPPED)
½ CUP CARROTS (CHOPPED)
2 TBSP CORIANDER LEAVES (CHOPPED)
SALT TO TASTE
½ TSP
VINEGAR
1 TSP GARLIC (CHOPPED)
2 TSP GREEN CHILLIES
250 GMS
FLOUR
2 TBSP
BUTTER (MELTED)
METHOD
HEAT ONE TBSP IN A KADAI AND SAUTE THE MOONG AND
VEGETABLES TILL BROWN. ADD CORIANDER LEAVES. STIR WELL.
WHEN COOL, ADD SALT, VINEGAR, GARLIC AND GREEN CHILLIES.
MIX WELL.
KNEAD FLOUR WITH A PINCH OF SALT, BUTTER AND
ENOUGH WATER TO A SMOOTH DOUGH. DIVIDE INTO 20 PORTIONS.
ROLL THEM OUT INTO SMALL DISCS. APPLY A LITTLE BUTTER
AND PUT A LITTLE FILLING OVER EACH. SHAPE AS DESIRED.
HEAT OIL AND FRY THE STUFFED POTLIES TILL DONE
AND GOLDEN. SERVE HOT WITH CHUTNEY.
APPLE
ROUNDELS
INGREDIENTS
25 GMS FLOUR
5 GMS BAKING SODA
1 LITRE
WATER
500 GMS
SUGAR
500 GMS SWEET APPLES
500 GMS
OIL OR GHEE FOR DEEP FRYING
METHOD
SIEVE FLOUR AND BAKING SODA TOGETHER. GRADUALLY ADD
WATER AND WATER AND MAKE A SMOOTH BATTER PUT THE SUGAR AND
ONE LITER WATER IN A HEAVY BOTTOMED PAN SIMMER ON LOW
FLAME AND MAKE SUGAR SYRUP OF ONE THREAD CONSISTENCY.
COVER AND KEEP IT ASIDE.
PEEL AND CORE THE APPLE AND CUT THEM ROUND IN
SHAPE. DIP IN THE BATTER AND DEEP FRY IN HOT OIL TILL
GOLDEN BROWN. REMOVE FROM THE OIL, AND DIP IN THE HOT
SUGAR SYRUP. SERVE HOT.
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