Free Online Recipes

Ingredients:

• Coffee Syrup
• 1/3 cup Water
• ½ cup Sugar
• 2 tbsps Coffee
• ¼ cup Brandy

Mascarpone Filling

• Cocoa powder
• 1/3 cup Sugar
• 2 tsps Vanilla Essence
• 150 gms Sliced Sponge cake
• -½ cups Heavy Whipping cream
• 400 gms Mascarpone Cheese (can even use hung Curd)

Method:

Syrup

1. Combine water and sugar in a small saucepan.
2. Bring to a simmer, stirring occasionally to dissolve sugar.
3. Remove from heat, cool.
4. Add coffee and brandy.

Filling

1. Whip cream with sugar and vanilla until soft peaks form.
2. Fold cream into softened mascarpone.

Assembly

1. Place a layer of the sponge cake slices in the bottom of a shallow dish.
2. Sprinkle with half the syrup.
3. Spread with half the filling.
4. Repeat with remaining sponge, syrup and filling, spreading the top smooth, using a metal spatula.
5. Cover with plastic wrap and refrigerate for up to 24 hours before serving.
6. Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.

This recipe makes 8 to 10 servings.

Ingredients:

• Cashewnuts - 300 gms. (finely ground)
• Milk - 500 ml.
• Sugar - 1 cups
• Khoya - 250 gms.
• Coconut - 1 (grated)
• Almonds (Badam) and pistachios - 10 gms. each (chopped)
• Ghee or oil - 1 cup
• Cardamoms - 2 (ground)
• Few strands of saffron
• Pinch of nutmeg
• Silver varak (paper)

Directions:

• Pass the cashewnut powder through a fine sieve, then fry in oil for a couple of mins. and keep aside.
• Add khoya to cold milk.
• Separately, add the nutmeg with a little milk and keep aside.
• Fry the coconut in oil till it turns a light brown.
• In a heavy bottomed vessel, boil the milk and add the sugar.
• Stir till it dissolves, then add cardamom, saffron and nutmeg.
• Add the khoya, cashewnut pwd, grated coconut to the milk mixture and stir thoroughly.
• Continue cooking on a low flame, stirring constantly.
• When the mixture leaves the side of the vessel, remove and spoon contents into a greased thali.
• Smoothen with the back of a flat spoon.
• Garnish with varak, almonds and pistachios.
• Cut into diamond shaped pieces and serve.

Ingredients:

• 1 kg juicy orange carrots
• 1 1/2 litre milk
• 400-500 gm sugar
• Elaichi powder (cardomon)
• Saffron few flakes
• Few drops orange colour (optional)
• 1 tbsp ghee

Directions:

• Peel and grate carrots.
• Put milk and carrots in a heavy saucepan.
• Boil till thick, stirring occassionally.
• Once it starts thickening, stir continuously.
• Add sugar and cook further till thickens.
• Add ghee, elaichi, saffron and colour.
• Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
• Serve hot, decorated with a chopped almond or pista.

INGREDIENTS:

1/2 cup raisins

1/2 cup mandarin oranges

1 cup pitted prunes

3/4 cup white sugar

Water to cover

1 (15 ounce) can sliced peaches, chopped

1 (15 ounce) can pineapple chunks

3/4 cup brandy

DIRECTIONS:

In a large saucepan combine raisins, mandarin oranges, prunes, sugar and water to cover. Simmer over medium heat until syrupy, about 10 minutes.

Stir in peaches, pineapple and brandy. Store it in refrigerator.

INGREDIENTS:

4 Red Delicious apples

1/2 cup raisins

1/4 cup brown sugar

1 tablespoon chopped fresh mint leaves

4 teaspoons butter

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Core apples and peel off a 1 inch strip around the hole on the top of each apple. Place apples in a shallow baking dish.

Combine raisins, brown sugar, and mint leaves. Fill apples with the raisin mixture. Top the raisin filling in each apple with 1 teaspoon butter.

Bake in a preheated 350 degrees F (175 degrees C) oven for 50 minutes, until apples are tender.

INGREDIENTS:

1 cup all-purpose flour

1/2 cup white sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 egg white

1/2 cup chopped almonds

2 tablespoons orange zest

4 (1 ounce) squares bittersweet chocolate

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.

In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. Beat in the egg and egg white, and then mix in almonds and orange zest. Knead dough by hand until mixture forms a smooth ball.

Roll the dough into a log about 10 inches long; place on the prepared cookie sheet. Press down, or roll with a rolling pin, until log is 6 inches wide.

Bake for 25 minutes in preheated oven. After baking, cool on a rack. With a serrated knife, cut into 1 inch slices. Place slices, cut side down, back onto the baking sheet.

Return them to the oven for an additional 20 to 25 minutes; turning over half way through the baking. Melt the chocolate over a double boiler or in the microwave oven. Allow chocolate to cool but not harden before dipping one side of the biscotti into it. Place cookies on wire racks, chocolate side up, until cool and dry

Ingredients:

• Besan - 4 cups (a bit thicker than ordinary)
• Sugar - 2 cups (powdered)
• Almonds (Badam) - 20-25 nos. (chopped)
• Ghee - 1 cup
• Cardamom pwd. - 1 tsp.

Directions:

• Heat the ghee in a pan.
• Add besan part by part and mix it well.
• Keep on low flame.
• Keep stirring to avoid burning.
• When the aroma comes, remove from heat and cool.
• Add the powdered sugar to it and mix well.
• Add the almonds and shape the mixture into balls.

Ingredients:

• 1 c Besan
• 1 c Shortening
• 1 c Sugar
• 4 seeds Cardamom Nuts (optional)

Directions:

• Melt shortening in a pan.
• Turn down heat and add cardamom and Besan.
• Fry, stirring constantly to prevent burning until it has changed to a brown color and smells.
• Test: a few drops of water sprinkled on it sputters instantly.
• Turn off the heat and stir in the sugar.
• Spread 1/2″ thick onto a platter.
• Cut into diamond shapes after it has cooled down.

Ingredients:

• 500 gms Sugar
• A pinch of Salt
• 25 gms Kishmish
• Ghee for deep-frying
• 25 gms Cashewnnuts
• 500 gm Refined Flour
• 3/4 tsp Baking powder

Method:

1. Chop cashew nuts and raisins.
2. Mix flour with sugar, salt and baking powder. Add cashew nuts, raisins and lukewarm water and mix thooughly to make a smooth batter.
3. Heat ghee and drop the dumplings in one by one on low heat.
4. Stir consistantly till they rise and become light golden in colour.

Ingredients:

For the Pancakes
• ½ cup Milk
• 3 tbsp Flour
• 1 tbsp Sugar
• 1½ tsp Butter
• ½ tsp Cinnamon powder

For the Carrot Pudding

• 1 cup Milk
• 2 tbsps Sugar
• 1½ tbsp Ghee
• 2 tbsp Milk Powder
• 300 gm Carrots, grated
• tsp Cardamom powder
• 2 tsps Almonds, chopped and crushed

For the Cottage Cheese

• 2 tbsps Sugar
• Oil to grease the pan
• 200 gm Cottage Cheese
• 2 tsp Pistachios, chopped and crushed

For the Garnish

• 2 tbsp Sweetened thick Milk

Method:

1. In a bowl mix flour, sugar, cinnamon powder and butter. Now add milk and stir till it becomes the consistency or semi-pouring butter.
2. Grease a pan and make pancakes. Keep aside.
3. Put grated carrots in a pan on low heat till mixture from the carrots has dried up. Add milk and simmer till all the liquid has evaporated.
4. Then add milk powder, sugar, cardamom powder and almonds and saute well.
5. Add ghee and saute for another 5- 10 minutes. Remove from the heat and set aside.
6. Combine cottage cheese and put into a pan and saute on low heat for 2-3 minutes.
7. Add sugar and pistachios, saute again and take off heat.
8. Arrange pancakes on the table and spread carrot pudding on them.
9. Over this spread cooked cottage cheese and roll the pancakes tightly. Deep-freeze for an hour.
10. Cut into slices and serve garnished with drops of rabdi.