Check cake

Check cake

Ingredients

• Butter 12 ounces
• Caster sugar 12 ounces
• Flour 12 ounces
• Eggs 6 separated
• Milk 4 tbsp
• Coco powder 3 tbsp
• Baking powder 3 tsp
• Vanilla essence 2 tsp

Ingredients for icing

• Butter 6 ounces
• Icing sugar 12 ounces
• Crushed nuts or crushed biscuits as required

Method

• Beat 12 ounces butter and 12 ounces sugar till light and creamy. Add in 1 egg yolk at a time and continue to beat well add in 2 tsp essence beat 6 eggs white stiff, fold in the mixture, sieve together 12 ounces flour and 3 tsp baking powder and fold in the butter and egg mixture also fold in the 4 tbsp milk. Make paste with 3 tbsp coco powder and 2 tbsp extra milk and 2 tsp caster sugar, divide cake batter into two add dissolved coco mixture in one and add yellow color few drops in second mixture. Greased your 3 sandwich tins well. In your two tins first arrange yellow batter all around on circle then coco batter lastly yellow batter and arrange the third pan with coco batter first then yellow batter then again chocolate, bake in a pre heated oven on 180 degree C for 35 minutes. Remove cake on wire rack. Cool completely.

To assemble

• On a cake plate we put the yellow batter cake first, apply with strawberry jam, sandwich the coco cake on it, apply jam on it and sandwich the yellow cake on top. Apply the prepared icing on top and sides of the cake. Decorate the sides with crushed biscuits. And decorate the top in check design.

Method for butter icing

• Beat 6 ounce butter by gradually adding 12 ounces icing sugar, beat till creamy when thick use as required.

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Special chinoti kheer

Special chinoti kheer

Ingredients

• Milk 1 ½ kg
• Rice ½ cup (soaked for 4 hours)
• Khoya ½ cup
• Vanilla Custard powder 1 tsp
• Green cardamom grinded 1 tsp
• Sugar ¾ cup
• Kewra water 1 tsp
• Almonds and pistachio sliced 2 tbsp each
• Silver waraq 2

Method

• Boil milk add soaked crushed rice, cook stirring for 15 minutes till rice tender add khoya and sugar, keep stirring add custard powder mixed into a paste with ¼ cup milk, cook till kheer thick, lastly add green cardamom powder, Kewra water remove, set in a dish sprinkle with pistachio and almonds slice, garnish with waraq.

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Porridge Pak

Porridge Pak

Ingredients

• Pourage oats 1 cup
• Desiccated coconut 1 cup
• Baking powder ½ tsp
• Butter 4 ounce
• Flour 1 cup
• Caster sugar 6 ounce
• Honey 2 tbsp
• Milk 2 tbsp
• Almond coarsely chopped 4 tbsp

Method

• Melt butter and honey together on low heat in a sauce pan. Remove and keep aside, in another bowl mix together coconut, oats, baking powder, flour, sugar and almonds add all this to the butter and honey mixture, mix well, spread evenly on a greased pan, bake on 150 degree C for 15 minutes till light golden.

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Khobani ka metha

Khobani ka metha

Ingredients

• Dried apricots 250 gm soaked for 4 hours remove seeds
• Sugar ½ cup

Ingredients for custard

• Milk 1kg
• Sugar ½ cup
• Custard powder 3 tbsp heaped
• Cream 1 packet
• Almonds as required

Method

• Soak dried apricots for 4 hours, remove seeds, cooked them with half cup sugar and 1 cup of water till tender, remove and spread in a serving dish, make custard by boiling together milk and sugar, thicken custard with custard powder dissolved in little cold milk, when custard thick remove, cool custard and spread on top of apricot layer in dish, before serving, spread top with fresh cream and almonds. Serve chilled.

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Chatni waly aalu

Chatni waly aalu

Ingredients

• Baby potatoes 1 kg peeled and fried light golden

Ingredients for Green chatni

• Coriander leaves 1 cup
• Raw mango 1
• Mint ½ cup
• Salt ½ tsp
• Sugar 1 tsp
• Green chilies 6
• Method for chatni
• Grind all together.

Ingredients for gravy

• Oil ½ cup
• Onion 2 ground to a paste
• Ginger garlic 2 tbsp heaped
• Chili powder 1 tsp
• Yogurt 1 cup
• Salt 1 tsp
• Cumin seeds 1 tsp
• Cashew nuts 10 grinded to a paste

Method

• Heat oil add cumin seeds then onion paste fry till transparent. Add ginger garlic paste fry for 2 minutes add yogurt, cashew nut grinded, fry well add chili powder, cook till oil comes on top. Add water 1 cup, grinded green chatni, fried potatoes, cover and cook till gravy thick, lastly add allspice and remove.

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Mocha Almond Cake

Mocha Almond Cake

 

Ingredients

• Butter 4 ounces
• Eggs 2 separated
• Caster sugar 1 cup
• Flour 1 cup sieved
• Almonds ground ½ cup
• Sour cream ½ cup
• Warm water ¼ cup
• Baking powder 1 tsp heaped
• Vanilla essence 1 tsp
• Coffee 1 tsp
• Flaked almonds roasted for decoration 2 tbsp
• Cocoa powder 2 tbsp

Ingredients for icing

• Icing sugar 1 ½ cup
• Coco powder 1 tbsp
• Butter 2 ½ ounce
• Coffee 1 tsp
• Boiling water 1 to 2 tbsp as required

Method

• Greased an 8 inch ring pan well, dissolve 1 tsp coffee in water and blend with 1 tbsp sifted coco powder. Beat 4 ounces butter, 1 cup caster sugar and 1 tsp vanilla essence till light and fluffy add in 1 egg yolk at a time and beat. Also add in ½ cup sour cream and ½ cup ground almonds. Sift together 1 cup flour and 1 tsp baking powder and add to the butter and sugar mixture also mix in the coffee and coco mixture beat egg white stiff fold into mixture, spread into prepared pan, bake on 180 degree for 40 minutes, remove, cool completely, spread with icing and sprinkle with 2 tbsp toasted almonds.

Method for icing

• In a bowl mix 1 ½ cup icing sugar, 1 tbsp coco powder, 2 ½ ounces butter. Mix together 1 tsp instant coffee, 2 tbsp cocoa powder in ¼ cups boiling water and add to the butter mixture. Beat till smooth.

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Fruit and nutty cup cakes

Fruit and nutty cup cakes

Ingredients

• Butter softened 5 ounces
• Brown sugar 2 ½ ounce
• Caster sugar 2 ½ ounce
• Self raising flour 7 ounces
• Eggs 3
• Almonds essence ½ tsp
• Mix chopped nuts ¼ cup
• Mixed dried fruits ¼ cup

Method

• Line cup cake trays with paper cases, put the butter, sugar, flour, eggs, essence in a bowl and beat for 2 minutes until light and creamy, add the chopped nuts and dried fruits, stir until combined, divide mixture between paper cases, bake in a preheated oven 180 degree C for 5 minutes. Cool and serve.

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Fruity chicken salad

Fruity chicken salad

Ingredients

• Cream cheese 4 tbsp
• Mayonnaise ½ cup
• Chicken boiled and chopped 2 cups
• Whipped cream 2 tbsp
• Fruit cocktail 1 cup
• Apple 1 medium chopped
• Salt and black pepper ½ tsp each
• Caster sugar 1 tbsp
• Flaked almonds toasted 2 tbsp for garnish
• Salad leaves for garnish

Method

• Beat cream cheese and mayonnaise in a large bowl, add in seasonings and all the rest except almonds, mix slightly, spoon onto lettuce, cover plate, sprinkle with toasted almonds and serve chilled.

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Cottage cheese fruity bon bon

Cottage cheese fruity bon bon

Ingredients

• Pineapple jell-o 1 packet
• Cream 1 cup whipped
• Cottage cheese 8 ounces crumbled
• Fruit cocktail 1 cup
• Condensed milk 4 tbsp
• Almonds and pistachio sliced 2 tbsp

Method

• Beat cottage cheese until smooth, add cream with jell-o crystals and beat. Also add condensed milk, fold in fruit cocktail and nuts, serve chilled in short glasses.

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Pistey ki loze

Pistey ki loze

 

Ingredients

• Milk 3 cups
• Eggs 5
• Butter 4 ounce
• Sugar ¾ cup
• Cardamom powder 1 tsp
• Rose water 2 tbsp
• Pista coarsely grounded 4 tbsp
• Green color few drops

Method

• In a blender add 3 cups milk, 5 eggs, 4 ounce butter, ¾ cup sugar, 1 tsp cardamom, 2 tbsp rose water, few drops green color and 4 tbsp pistachio blend for 1 minute pour in a greased oven proof dish and bake on 180 degree for 35 minutes till set, serve warm or cold.

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Kisses Milk Chocolate

Kisses Milk Choclate

Ingredients

• Butter 8 ounces
• Granulated sugar ½ cup
• Vanilla 1 tsp
• Flour 1 ¾ cup
• Walnuts crushed ¾ cup
• Kisses milk chocolate 36
• Icing sugar to dust

Method

• Beat butter, sugar and vanilla until fluffy. Add flour and walnuts, beat on low speed until dough is form enough, chill for 1 hour. Remove wrapper from chocolate kisses, heat oven to 190 Degree, take 1 tbsp dough for each cookie, shape dough around each chocolate. Roll in hand to make ball. Cover each chocolate piece completely, put on ungreased cookie sheet, bake for 12 minutes until cookies firm but not brown. Cool slightly while still warm, roll in powdered sugar. Cool completely.

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Aalu ki kheer

Aalu ki kheer

Ingredients

• Butter 2 tbsp
• Milk 1 liter
• Condensed milk 1 tin
• Saffron ¼ tsp
• Potatoes 250 gm peeled, boiled and mashed
• Almonds and pistachio 2 tbsp
• Cardamom powder ½ tsp

Method

• Heat butter in a pan add milk, when it boils add mashed potatoes, cook stirring with a whisk add condensed milk, saffron, green cardamom powder, cook till thick, remove, garnish with almonds and pistachio.

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Roasted almond nan khatai

Roasted almond nan khatai

Ingredients

• Ghee 7 ounces
• Caster sugar 6 ounces
• Cardamom powder ½ tsp
• Almonds with skin ¾ cup roasted and coarsely chopped
• Flour 12 ounces
• Baking powder 2 tsp leveled
• Baking soda ½ tsp
• Egg yolks 2
• Water 1 tbsp

Method

• Melt ghee and chill till firm, beat ghee and sugar till light and creamy, add in cardamom powder, beat till whitish. Sieve together flour, baking powder and baking soda, add it to ghee and sugar mixture with roasted almonds, mix well, form it into a dough, knead very well, now roll, cut with cutter, brush lavishly with egg yolk mixed with water, bake for 15 minutes till light golden and crisp on 160 degree C.

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Date and walnut cake

Date and walnut cake

Ingredients

• Dates 225 gm
• Soda by carb ½ tsp
• Baking powder ¼ tsp
• Flour 3 ½ ounce
• Butter 4 ½ ounce
• Sugar 4 ½ ounce
• Walnuts ½ cup coarsely chopped
• Eggs 2
• Vanilla essence ½ tsp

Method

• Chop and deseed dates, soak in 5 tbsp water, add ½ tsp soda to it, keep aside for 1 hour, sieve flour and baking powder, beat butter and sugar till light and fluffy, add eggs 1 at a time, beat well, fold in flour, little by little, add vanilla essence, fold the chopped walnuts and the date mixture, grease a loaf pan very well, spread the mixture in it, bake in a preheated oven on 180 degree C for 35 to 40 minutes, serve with thin custard.

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Apricot biscuit delight

Apricot biscuit delight

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Ingredients

• Biscuits broken into small pieces 2 cups
• Apricots soaked for 2 hours 200 gm
• Fresh cream 2 packets
• Almonds toasted 3 tbsp

Ingredients for custard

• Milk 4 cups
• Sugar 8 tbsp
• Vanilla custard powder heaped 3 tbsp
• Condensed milk 4 tbsp
• Bake Parlor colored vermicelli 100 gm 1 packet

Method

• Soak 200 gm apricot for 2 hours, remove seeds and cook for 15 minutes in ¼ cup water till soft, keep aside, make custard with 4 cups milk and 8 tbsp sugar till boiling add 3 tbsp custard powder mixed with ¼ cup cold milk and bake parlor vermicelli and add to the milk mixture stirring till thick, remove and cool. In a serving dish spread 2 cups biscuits drizzle, 4 tbsp condensed milk, a layer of prepared vanilla custard then cooked apricots, spread with 2 packets of fresh cream, garnish with 3 tbsp toasted almonds, serve chilled.

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Siwayon ki kheer

Siwayon ki kheer

Ingredients

• Milk 1 liter
• Sago dana 2 tbsp soaked for 30 minutes
• Vermicelli ½ cup
• Sugar ½ cup
• Powdered milk ½ cup
• Kewra water 1 tsp
• Desiccated coconut 2 tbsp
• Almonds and pistachio sliced 2 tbsp

Method

• Boil milk mixed with powdered milk add soaked sago dana, cook for 10 minutes add crushed siwayan, cook till thick, lastly add desiccated coconut, Kewra water, remove in a serving bowl, serve garnished with almonds and pistachio.

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Rabbri kheer

Rabbri kheer

Ingredients

• Milk 2 kg boiled for 30 minutes on low flame
• Rice ½ cup soaked for 2 hours and crushed
• Sugar 2 tbsp
• Condensed milk ½ tin
• Arq-e-gulaab 1 tbsp
• Green cardamom powder 1 tsp
• Rabbri 250 gm
• Pistachio sliced 2 tbsp
• Silver waraq for garnish

Method

• Boil milk for 30 minutes, add in soaked and crushed rice, cook till rice tender. Add sugar, cook for another 15 minutes till kheer thick. Add cardamom powder, arq-e-gulaab, condensed milk, cook for 5 minutes and remove. When kheer comes to room temperature. Fold in rabbri with a whisk. Serve garnish with silver waraq and pistachio slices.

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Blueberry swirl cheese cake

Blueberry swirl cheese cake

Ingredients for base

• Digestive biscuits crushed 2 cups
• Walnuts ½ cup crushed
• Butter melted 4 ounces
• Method for filling
• Cream cheese 200 gm
• Curd cheese 1 cup
• Gelatin 1 ½ tbsp
• Water ¼ cup
• Cream whipped 400 gm
• Icing sugar 4 ounces
• Blueberry essence ½ tsp
• Blueberry pie filling 1 can

Method for base

• Crush biscuit mix with walnuts and butter, spread in a 8 inch loose bottom pan, bake for 15 minute, remove and cool.

Method for filling

• In a bowl beat cream cheese, curd cheese, add in dissolved gelatin, fold in 1 packet of whipped cream with icing sugar, add in the blueberry pie filling tin. lightly swirls to give it a marble effect. Put over biscuit base, chill until set. Decorate with remaining whipped cream.

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Badam Pistay Ki Laey

Badam Pistay Ki Laey

Ingredients

• Milk 1/2 kilo
• Sugar to taste
• Almonds and Pistachios 3-4 tbsp chopped
• Cardamom Powder 1/2 tsp

Method

• Heat the milk when boiled. Add chopped almonds and pistachios. Stir continuously on a low flame. Remove from the stove and add cardamom powder and cool. Serve cold in the glasses.

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Aloo K Samosay

Aloo K Samosay

 

Ingredients

• Fried Channa Dal 100 grams
• Fried Moong Dal 100 grams
• Roasted Peanuts 30 grams
• Green Chilies 5-6
• Boiled Potato 1 Large
• Chopped Onion 1 Medium
• Chaat Masala 1 teaspoon
• Lemon Juice 1 tablespoon
• Fresh Coriander As per taste
• Fresh Mint As per taste

Method

• Mix all the ingredients for filling. Use the all-purpose patti to make the samosas.

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